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As schools started to reopen around the Bay Area in September, nutrition service departments are incorporating lessons from a spring and summer of distanced food distribution for the new school year. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our service has continued since March, and there was no interruption in service through the summer,” says Jennifer LeBarre, director of nutrition services at \u003c/span>\u003ca href=\"https://www.sfusd.edu/services/health-wellness/nutrition-school-meals\">\u003cspan style=\"font-weight: 400\">San Francisco Unified School District\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “A lot of the same things that we were doing in March are what we're doing now. What we have changed, though, is we are providing meals—breakfast, lunch and supper—on Wednesdays, and families are able to pick up the entire week's worth of meals on those days.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the beginning of the school year, LaBarre thought the schools might have to charge families for these meals after a summer of federally funded seamless meal service but at the end of August, the \u003c/span>\u003ca href=\"https://www.usda.gov/media/press-releases/2020/08/31/usda-extends-free-meals-kids-through-december-31-2020\">\u003cspan style=\"font-weight: 400\">U.S. Department of Agriculture extended its pandemic free meal program\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> through the end of 2020. “That was a really great change that happened in August,” she says of the meals whose funding is allocated through a reimbursement program.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The biggest lesson from spring and summer’s food distribution at campuses across the city was the shift in what families needed. Before the pandemic, LaBarre says that they would buy individually prepackaged meals as part of the service model. “But now we're buying bulk fruit and vegetables,” she says. Increasing the shelf life of fruits, vegetables and other food is a central focus for LaBarre and her colleagues, and bulk-buying things like a pound of carrots has aided with that. Over three million meals deep into their adaptive model, LaBarre and her counterparts across school districts in the Bay Area have been sharing their experiences so others don’t make the same mistakes twice.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\nSchools have become central to food distribution and testing across Bay Area counties. A study published \u003c/span>\u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/32959216/\">\u003cspan style=\"font-weight: 400\">in September’s issue of the Journal of Urban Health\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found that schools are model sites for food distribution amidst pandemic and other emergencies. Though cities are not without their own gaps in equitable city planning, the distribution of schools around the city and its cafeteria staff and expertise came in handy when SFUSD partnered with the SF Marin Food Bank as pick-up sites.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139205\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg\" alt=\"‘fore I sit soft in your belly\" width=\"1920\" height=\"933\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-800x389.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1020x496.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-768x373.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1536x746.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Santa Clara Unified School District is making use of their 11 acre farm adding fresh vegetables to each meal pack families pick up. \u003ccite>(Courtesy of Santa Clara Unified School District)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Santa Clara, the city similarly partnered with Santa Clara Unified School District to distribute weekend meals at the onset of the pandemic as the schools were only allowed to distribute weekday meals. The school district’s director of nutrition services Karen Luna also explains that she considers her district lucky for the farm that they’re able to harvest and distribute food from. “We have an 11 acre farm that we grow produce on,” says Luna.“We've been operating that farm for almost three years,” she says. The harvests from the farm which is next to Peterson Middle School, typically went to the salad bar and other meals on campus. “Once COVID hit, we started just bagging it up and giving it out to the family. So we've been giving out fresh produce from our farm the whole time.” Luna’s district also has a culinary manager and chefs that oversee school distributed home-cooked meals. “We're trying to send home at least one homemade scratch cooked item each week with our meal kits,” Luna said. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though their adjustments have been successful, Luna explained that fewer students are being fed through the school compared to a normal school year.. “It's about half of what we normally do on a normal school day,” says Luna.“We give out about 8,200 lunches. And right now we're giving out about 3,400, which surprisingly is about where most school districts are,” she said. SFUSD didn’t see significant drop off from the 150,000 meals they serve weekly through spring and summer with occasional upticks. But fall has brought that number down to between 65,000 and 80,000 meals.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our counts are really down and nobody can really figure out why,” says Luna. “I think that distance learning is so overwhelming for families that it's hard for them to actually make the time to come out and get food.” Luna also points to a fallacy that might be keeping families away from the pick-up sites in her district. “There's a big misconception that if they pick up food, then a needy family won't get it, or it's only for needy families. But it's really for anybody who needs it for economic reasons, or maybe the kids just need it for that peace of mind that school lunch in their cafeterias are still here waiting for them,” she says adding that since school meals are solely funded on reimbursements, their funding drops when less meals get picked up. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite this drop in distributed meals, Luna still counts her staff’s ability to adapt to the circumstances of a pandemic in the middle of a school year and into a new one as a success. “None of us had ever experienced shelter-in-place or a pandemic, but all of my staff was at work that following Monday ready to go in and help our families survive this unusual situation,” she says. “I've got a couple emails [saying] that the kids really enjoy having the food that they're familiar with through the school day because it makes them feel like there's something from school. There's another piece of what is normal to them.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"After a spring and summer of distanced food distribution, nutrition services rolls into a fall with lessons learned. ","status":"publish","parent":0,"modified":1621632058,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":1030},"headData":{"title":"Bay Area School Districts Adapt to Food Distribution in New School Year | KQED","description":"After a spring and summer of distanced food distribution, nutrition services rolls into a fall with lessons learned. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139203 https://ww2.kqed.org/bayareabites/?p=139203","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/07/bay-area-school-districts-adapt-to-food-distribution-in-new-school-year/","disqusTitle":"Bay Area School Districts Adapt to Food Distribution in New School Year","path":"/bayareabites/139203/bay-area-school-districts-adapt-to-food-distribution-in-new-school-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">There’s been a tremendous shift in the challenge of feeding students for public school districts across the nation in the face of the pandemic. As schools started to reopen around the Bay Area in September, nutrition service departments are incorporating lessons from a spring and summer of distanced food distribution for the new school year. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our service has continued since March, and there was no interruption in service through the summer,” says Jennifer LeBarre, director of nutrition services at \u003c/span>\u003ca href=\"https://www.sfusd.edu/services/health-wellness/nutrition-school-meals\">\u003cspan style=\"font-weight: 400\">San Francisco Unified School District\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “A lot of the same things that we were doing in March are what we're doing now. What we have changed, though, is we are providing meals—breakfast, lunch and supper—on Wednesdays, and families are able to pick up the entire week's worth of meals on those days.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the beginning of the school year, LaBarre thought the schools might have to charge families for these meals after a summer of federally funded seamless meal service but at the end of August, the \u003c/span>\u003ca href=\"https://www.usda.gov/media/press-releases/2020/08/31/usda-extends-free-meals-kids-through-december-31-2020\">\u003cspan style=\"font-weight: 400\">U.S. Department of Agriculture extended its pandemic free meal program\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> through the end of 2020. “That was a really great change that happened in August,” she says of the meals whose funding is allocated through a reimbursement program.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The biggest lesson from spring and summer’s food distribution at campuses across the city was the shift in what families needed. Before the pandemic, LaBarre says that they would buy individually prepackaged meals as part of the service model. “But now we're buying bulk fruit and vegetables,” she says. Increasing the shelf life of fruits, vegetables and other food is a central focus for LaBarre and her colleagues, and bulk-buying things like a pound of carrots has aided with that. Over three million meals deep into their adaptive model, LaBarre and her counterparts across school districts in the Bay Area have been sharing their experiences so others don’t make the same mistakes twice.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\nSchools have become central to food distribution and testing across Bay Area counties. A study published \u003c/span>\u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/32959216/\">\u003cspan style=\"font-weight: 400\">in September’s issue of the Journal of Urban Health\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found that schools are model sites for food distribution amidst pandemic and other emergencies. Though cities are not without their own gaps in equitable city planning, the distribution of schools around the city and its cafeteria staff and expertise came in handy when SFUSD partnered with the SF Marin Food Bank as pick-up sites.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139205\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg\" alt=\"‘fore I sit soft in your belly\" width=\"1920\" height=\"933\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-800x389.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1020x496.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-768x373.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1536x746.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Santa Clara Unified School District is making use of their 11 acre farm adding fresh vegetables to each meal pack families pick up. \u003ccite>(Courtesy of Santa Clara Unified School District)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Santa Clara, the city similarly partnered with Santa Clara Unified School District to distribute weekend meals at the onset of the pandemic as the schools were only allowed to distribute weekday meals. The school district’s director of nutrition services Karen Luna also explains that she considers her district lucky for the farm that they’re able to harvest and distribute food from. “We have an 11 acre farm that we grow produce on,” says Luna.“We've been operating that farm for almost three years,” she says. The harvests from the farm which is next to Peterson Middle School, typically went to the salad bar and other meals on campus. “Once COVID hit, we started just bagging it up and giving it out to the family. So we've been giving out fresh produce from our farm the whole time.” Luna’s district also has a culinary manager and chefs that oversee school distributed home-cooked meals. “We're trying to send home at least one homemade scratch cooked item each week with our meal kits,” Luna said. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though their adjustments have been successful, Luna explained that fewer students are being fed through the school compared to a normal school year.. “It's about half of what we normally do on a normal school day,” says Luna.“We give out about 8,200 lunches. And right now we're giving out about 3,400, which surprisingly is about where most school districts are,” she said. SFUSD didn’t see significant drop off from the 150,000 meals they serve weekly through spring and summer with occasional upticks. But fall has brought that number down to between 65,000 and 80,000 meals.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our counts are really down and nobody can really figure out why,” says Luna. “I think that distance learning is so overwhelming for families that it's hard for them to actually make the time to come out and get food.” Luna also points to a fallacy that might be keeping families away from the pick-up sites in her district. “There's a big misconception that if they pick up food, then a needy family won't get it, or it's only for needy families. But it's really for anybody who needs it for economic reasons, or maybe the kids just need it for that peace of mind that school lunch in their cafeterias are still here waiting for them,” she says adding that since school meals are solely funded on reimbursements, their funding drops when less meals get picked up. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite this drop in distributed meals, Luna still counts her staff’s ability to adapt to the circumstances of a pandemic in the middle of a school year and into a new one as a success. “None of us had ever experienced shelter-in-place or a pandemic, but all of my staff was at work that following Monday ready to go in and help our families survive this unusual situation,” she says. “I've got a couple emails [saying] that the kids really enjoy having the food that they're familiar with through the school day because it makes them feel like there's something from school. There's another piece of what is normal to them.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139203/bay-area-school-districts-adapt-to-food-distribution-in-new-school-year","authors":["11625"],"categories":["bayareabites_109","bayareabites_17082","bayareabites_10028","bayareabites_1246","bayareabites_90","bayareabites_91"],"tags":["bayareabites_16549","bayareabites_971","bayareabites_16557","bayareabites_16980","bayareabites_12977"],"featImg":"bayareabites_139204","label":"bayareabites"},"bayareabites_137258":{"type":"posts","id":"bayareabites_137258","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137258","score":null,"sort":[1590187218000]},"guestAuthors":[],"slug":"5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area","title":"5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","publishDate":1590187218,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136941,bayareabites_136891' label='Takeout Guides By Region']\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_T8Le_lcCt/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=2Av8QKQQjvA&feature=emb_title\u003c/p>\n\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CAOriZ1h5rn/\u003c/p>\n\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=EmA51dYMSfc\u003c/p>\n\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B-YQ7NoBC5W/\u003c/p>\n\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some South Bay/Peninsula restaurants that are staying creative within the limitations of shelter-in-place.","status":"publish","parent":0,"modified":1621634287,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":575},"headData":{"title":"5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area') | KQED","description":"Here are some South Bay/Peninsula restaurants, loved and reviewed by regular Bay Area residents, that are staying creative within the limitations of shelter-in-place.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137258 https://ww2.kqed.org/bayareabites/?p=137258","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/22/5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area/","disqusTitle":"5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","path":"/bayareabites/137258/5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-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_136941,bayareabites_136891","label":"Takeout Guides By Region "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"All Check, Please! Bay Area Restaurants ","link1":"https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_T8Le_lcCt"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\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=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/2Av8QKQQjvA'\n title='//www.youtube.com/embed/2Av8QKQQjvA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CAOriZ1h5rn"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/EmA51dYMSfc'\n title='//www.youtube.com/embed/EmA51dYMSfc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B-YQ7NoBC5W"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137258/5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area","authors":["11614","5083"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_17082","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_1875","bayareabites_2332","bayareabites_1807","bayareabites_91","bayareabites_119"],"tags":["bayareabites_9037","bayareabites_757","bayareabites_763","bayareabites_3001","bayareabites_16571","bayareabites_92","bayareabites_16564","bayareabites_14746","bayareabites_12201"],"featImg":"bayareabites_137331","label":"bayareabites"},"bayareabites_135793":{"type":"posts","id":"bayareabites_135793","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135793","score":null,"sort":[1575583407000]},"guestAuthors":[],"slug":"delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders","title":"Delivery Only: The Rise Of Restaurants With No Diners As Apps Take Orders","publishDate":1575583407,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Inside a bright red building in Redwood City, just south of San Francisco, cooks plunge baskets of french fries into hot oil, make chicken sandwiches and wrap falafel in pita bread.\u003cbr>\n[aside postID='bayareabites_134310' target=_]\u003cbr>\nIf you've been in a restaurant kitchen, it's a familiar scene. But what's missing here are waiters and customers. Every dish is placed in a to-go box or bag.\u003c/p>\n\u003cp>Delivery drivers line up in a waiting area ready for the name on their order to be called.\u003c/p>\n\u003cp>Behind the counter, racks of metal shelves hold bags of food. Each bag sports a round, red sticker with the logo of DoorDash, America's \u003ca href=\"https://www.cnbc.com/2019/11/21/doordash-continues-to-lead-in-the-food-delivery-wars.html\">biggest food delivery app\u003c/a>.\u003c/p>\n\u003cp>DoorDash manages this building, the drivers, the counter staff — everything but the food, which is made by five restaurants that are renting kitchens here.\u003c/p>\n\u003cp>\"Rather than having to build a physical brick-and-mortar store, we do that on their behalf. And then they move into our DoorDash kitchen and then overnight they're live on the DoorDash platform,\" said Fuad Hannon, DoorDash's head of new business verticals. He oversees the new kitchen venture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not long ago, food delivery in many places was limited to pizza and Chinese takeout.\u003c/p>\n\u003cp>But now, thanks to apps like DoorDash, Grubhub and Postmates, customers can summon their favorite dish with a tap on a smartphone screen, whether they live in a city or the far-flung suburbs.\u003c/p>\n\u003cp>\"Your customer is just like, at their living room, watching Netflix,\" said Min Park, an investor in DoorDash tenant Rooster & Rice, a chicken chain with six locations in the Bay Area.\u003c/p>\n\u003cp>U.S. diners spent almost $27 billion last year ordering food for delivery by app, website or text message, according to the NPD Group, a market researcher. Online delivery is still a small slice of the $800 billion restaurant industry, but it's growing fast.\u003c/p>\n\u003cfigure id=\"attachment_135795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/img_0068-25c542f8b286c2cb2aa316258ac50380d386984f-e1575583148800.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135795\">\u003cfigcaption class=\"wp-caption-text\">A driver picks up a Chick-fil-A order at the DoorDash kitchen in Redwood City, Calif. DoorDash's tenants include national chains as well as Bay Area brands. \u003ccite>(Shannon Bond/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And money is pouring into delivery-only kitchens. They go by a variety of names, including ghost kitchens, virtual kitchens and dark kitchens.\u003c/p>\n\u003cp>Kitchen United, based in Pasadena, Calif., has raised $50 million from investors including Google.\u003c/p>\n\u003cp>Uber co-founder Travis Kalanick has reportedly raised hundreds of millions of dollars from Saudi Arabia for his new business, CloudKitchens.\u003c/p>\n\u003cp>DoorDash's tenants include national chains, including Chick-fil-A, as well as Bay Area brands, such as the diner Nation's Giant Hamburgers.\u003cbr>\n[aside postID='news_11772467' align='left' target=_]\u003cbr>\nNone of them have actual restaurants or stores nearby, but the DoorDash facility allows them to deliver to Redwood City and neighboring towns.\u003c/p>\n\u003cp>This lets Rooster & Rice test new neighborhoods without committing a lot of money to a new restaurant and hiring waiters and other staff, Park said.\u003c/p>\n\u003cp>\"In San Francisco, it could easily cost about $750,000 to $1 million for a medium-sized space,\" he said. \"The commissary kitchen model\" can generate similar revenue \"at a fraction of the cost,\" Park said.\u003c/p>\n\u003cp>Other restaurants are trying a different approach: creating \u003ca href=\"https://www.npr.org/sections/thesalt/2018/10/23/658436657/ubers-online-only-restaurants-the-future-or-the-end-of-dining-out\">separate menus\u003c/a> just for smartphone apps.\u003c/p>\n\u003cp>Uber Eats is one of the fastest-growing parts of Uber. It knows exactly what food its customers are searching for, and it knows when those searches don't turn up results.\u003c/p>\n\u003cp>Uber advises some restaurants to use their existing kitchens to offer a whole new menu, under a different name — and only available through the app.\u003c/p>\n\u003cp>That could mean a bakery that starts making burgers for delivery \"because that neighborhood didn't have enough burger restaurants,\" said Janelle Sallenave, head of Uber Eats in North America.\u003c/p>\n\u003cp>There are more than 4,000 of these \"virtual restaurants\" on Uber Eats.\u003c/p>\n\u003cp>DoorDash similarly looks at the millions of orders it receives to suggest where restaurants should expand delivery and menu items.\u003c/p>\n\u003cp>The app companies say the restaurants they partner with get a boost from delivery. Restaurants such as Rooster & Rice say those additional sales make up for the costs associated with delivery.\u003c/p>\n\u003cp>But the restaurant industry has never been easy, and the apps take a big cut from those delivery orders.\u003c/p>\n\u003cp>Ken Ray knows how that works. He opened Alacarte Delivery in Miami in 2017. He set up a ghost kitchen and began creating menus for the apps.\u003c/p>\n\u003cp>\"Over a 10-month period, we essentially developed 15 different restaurant brands,\" he said, including Mott Street Pizza, Fresco Mexicano and Whichicken, a rotisserie chicken restaurant.\u003c/p>\n\u003cp>But without name recognition, it was hard to find customers. On top of that, Ray said the 30% commission most apps charged him for each order they delivered made it impossible for his business to cover its expenses.\u003c/p>\n\u003cp>\"For restaurants, it's tough to give away that 30%. A lot of these guys — the Ubers, the Postmates, the Grubhubs — they've essentially built an amazing business, but they built it off the back of the restaurateur,\" he said.\u003c/p>\n\u003cp>He closed Alacarte Delivery in July.\u003c/p>\n\u003cp>Ray still believes that people have a big appetite for delivery — but it needs to be palatable for restaurants, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/12/05/783164944/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Restaurants without diners are popping up all over the place. \"Ghost kitchens\" and menus that exist solely in smartphone apps such as DoorDash and Uber Eats seek to feed diners' appetite for delivery.","status":"publish","parent":0,"modified":1575583407,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":881},"headData":{"title":"Delivery Only: The Rise Of Restaurants With No Diners As Apps Take Orders | KQED","description":"Restaurants without diners are popping up all over the place. "Ghost kitchens" and menus that exist solely in smartphone apps such as DoorDash and Uber Eats seek to feed diners' appetite for delivery.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135793 https://ww2.kqed.org/bayareabites/?p=135793","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/05/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders/","disqusTitle":"Delivery Only: The Rise Of Restaurants With No Diners As Apps Take Orders","nprImageCredit":"Shannon Bond","nprByline":"Shannon Bond, NPR Food","nprImageAgency":"NPR","nprStoryId":"783164944","nprApiLink":"http://api.npr.org/query?id=783164944&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/12/05/783164944/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders?ft=nprml&f=783164944","nprRetrievedStory":"1","nprPubDate":"Thu, 05 Dec 2019 11:02:00 -0500","nprStoryDate":"Thu, 05 Dec 2019 05:01:02 -0500","nprLastModifiedDate":"Thu, 05 Dec 2019 11:02:11 -0500","path":"/bayareabites/135793/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Inside a bright red building in Redwood City, just south of San Francisco, cooks plunge baskets of french fries into hot oil, make chicken sandwiches and wrap falafel in pita bread.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134310","target":"_","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIf you've been in a restaurant kitchen, it's a familiar scene. But what's missing here are waiters and customers. Every dish is placed in a to-go box or bag.\u003c/p>\n\u003cp>Delivery drivers line up in a waiting area ready for the name on their order to be called.\u003c/p>\n\u003cp>Behind the counter, racks of metal shelves hold bags of food. Each bag sports a round, red sticker with the logo of DoorDash, America's \u003ca href=\"https://www.cnbc.com/2019/11/21/doordash-continues-to-lead-in-the-food-delivery-wars.html\">biggest food delivery app\u003c/a>.\u003c/p>\n\u003cp>DoorDash manages this building, the drivers, the counter staff — everything but the food, which is made by five restaurants that are renting kitchens here.\u003c/p>\n\u003cp>\"Rather than having to build a physical brick-and-mortar store, we do that on their behalf. And then they move into our DoorDash kitchen and then overnight they're live on the DoorDash platform,\" said Fuad Hannon, DoorDash's head of new business verticals. He oversees the new kitchen venture.\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>Not long ago, food delivery in many places was limited to pizza and Chinese takeout.\u003c/p>\n\u003cp>But now, thanks to apps like DoorDash, Grubhub and Postmates, customers can summon their favorite dish with a tap on a smartphone screen, whether they live in a city or the far-flung suburbs.\u003c/p>\n\u003cp>\"Your customer is just like, at their living room, watching Netflix,\" said Min Park, an investor in DoorDash tenant Rooster & Rice, a chicken chain with six locations in the Bay Area.\u003c/p>\n\u003cp>U.S. diners spent almost $27 billion last year ordering food for delivery by app, website or text message, according to the NPD Group, a market researcher. Online delivery is still a small slice of the $800 billion restaurant industry, but it's growing fast.\u003c/p>\n\u003cfigure id=\"attachment_135795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/img_0068-25c542f8b286c2cb2aa316258ac50380d386984f-e1575583148800.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135795\">\u003cfigcaption class=\"wp-caption-text\">A driver picks up a Chick-fil-A order at the DoorDash kitchen in Redwood City, Calif. DoorDash's tenants include national chains as well as Bay Area brands. \u003ccite>(Shannon Bond/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And money is pouring into delivery-only kitchens. They go by a variety of names, including ghost kitchens, virtual kitchens and dark kitchens.\u003c/p>\n\u003cp>Kitchen United, based in Pasadena, Calif., has raised $50 million from investors including Google.\u003c/p>\n\u003cp>Uber co-founder Travis Kalanick has reportedly raised hundreds of millions of dollars from Saudi Arabia for his new business, CloudKitchens.\u003c/p>\n\u003cp>DoorDash's tenants include national chains, including Chick-fil-A, as well as Bay Area brands, such as the diner Nation's Giant Hamburgers.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11772467","align":"left","target":"_","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNone of them have actual restaurants or stores nearby, but the DoorDash facility allows them to deliver to Redwood City and neighboring towns.\u003c/p>\n\u003cp>This lets Rooster & Rice test new neighborhoods without committing a lot of money to a new restaurant and hiring waiters and other staff, Park said.\u003c/p>\n\u003cp>\"In San Francisco, it could easily cost about $750,000 to $1 million for a medium-sized space,\" he said. \"The commissary kitchen model\" can generate similar revenue \"at a fraction of the cost,\" Park said.\u003c/p>\n\u003cp>Other restaurants are trying a different approach: creating \u003ca href=\"https://www.npr.org/sections/thesalt/2018/10/23/658436657/ubers-online-only-restaurants-the-future-or-the-end-of-dining-out\">separate menus\u003c/a> just for smartphone apps.\u003c/p>\n\u003cp>Uber Eats is one of the fastest-growing parts of Uber. It knows exactly what food its customers are searching for, and it knows when those searches don't turn up results.\u003c/p>\n\u003cp>Uber advises some restaurants to use their existing kitchens to offer a whole new menu, under a different name — and only available through the app.\u003c/p>\n\u003cp>That could mean a bakery that starts making burgers for delivery \"because that neighborhood didn't have enough burger restaurants,\" said Janelle Sallenave, head of Uber Eats in North America.\u003c/p>\n\u003cp>There are more than 4,000 of these \"virtual restaurants\" on Uber Eats.\u003c/p>\n\u003cp>DoorDash similarly looks at the millions of orders it receives to suggest where restaurants should expand delivery and menu items.\u003c/p>\n\u003cp>The app companies say the restaurants they partner with get a boost from delivery. Restaurants such as Rooster & Rice say those additional sales make up for the costs associated with delivery.\u003c/p>\n\u003cp>But the restaurant industry has never been easy, and the apps take a big cut from those delivery orders.\u003c/p>\n\u003cp>Ken Ray knows how that works. He opened Alacarte Delivery in Miami in 2017. He set up a ghost kitchen and began creating menus for the apps.\u003c/p>\n\u003cp>\"Over a 10-month period, we essentially developed 15 different restaurant brands,\" he said, including Mott Street Pizza, Fresco Mexicano and Whichicken, a rotisserie chicken restaurant.\u003c/p>\n\u003cp>But without name recognition, it was hard to find customers. On top of that, Ray said the 30% commission most apps charged him for each order they delivered made it impossible for his business to cover its expenses.\u003c/p>\n\u003cp>\"For restaurants, it's tough to give away that 30%. A lot of these guys — the Ubers, the Postmates, the Grubhubs — they've essentially built an amazing business, but they built it off the back of the restaurateur,\" he said.\u003c/p>\n\u003cp>He closed Alacarte Delivery in July.\u003c/p>\n\u003cp>Ray still believes that people have a big appetite for delivery — but it needs to be palatable for restaurants, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/12/05/783164944/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135793/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders","authors":["byline_bayareabites_135793"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_14381","bayareabites_16272","bayareabites_16265"],"featImg":"bayareabites_135794","label":"bayareabites"},"bayareabites_135303":{"type":"posts","id":"bayareabites_135303","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135303","score":null,"sort":[1573055432000]},"guestAuthors":[],"slug":"eat-drink-like-youre-in-the-1920s-two-nights-a-week","title":"Eat & Drink Like You're in the 1920s, Two Nights a Week","publishDate":1573055432,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>During opening hours at San Jose restaurant \u003ca href=\"orchestriapalmcourt.com\">Orchestria Palm Court\u003c/a>, more than a dozen instruments combine to create a soundtrack of ragtime and early 20th century jazz. But don’t expect to find musicians seated at the piano benches or rosining their violin bows. Orchestria’s vintage pianos, violins, pipes, bells and drums make music all on their own.\u003cbr>\n[aside postID='bayareabites_134907,bayareabites_133626' label='More Food History Articles']\u003cbr>\n“Quirky” is the word most often used to describe this Continental European-style restaurant in San Jose’s SoFA District, says owner Mark Williams, but it’s not just the stable of mechanical music machines that encircle the dining room and stand sentinel on the upstairs balcony that has earned the restaurant its moniker.\u003c/p>\n\u003cp>The brick-walled, turn-of-the-century warehouse is full of nods to early Americana, from a soda fountain churning out Prohibition-era fizzes like black forest phosphates and raspberry ambrosias to an old-school phone booth which patrons are encouraged to use for any cell phone chatter. Bookcases around the restaurant are stocked with hundreds of player piano rolls and Art Deco posters and Tiffany-style lamps are arranged throughout the space.\u003c/p>\n\u003cfigure id=\"attachment_135306\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg\" alt=\"A player piano at Orchestria Palm Court.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">A player piano at Orchestria Palm Court. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the self-playing music machines, though — the player pianos, the Wurlitzers, the phonograph jukeboxes — that really make the Orchestria Palm Court stand out.\u003c/p>\n\u003cp>Though relatively rare today, for a brief period in the early 20th century, bars and restaurants everywhere were stocked with a mechanical music machine. It was the first time in history that recorded music became accessible to all. Now that same music, all-but-forgotten novelty songs and syncopated dance tunes that were hits in their day, are resurrected within the walls of the Orchestria.\u003c/p>\n\u003ch2>Music enters a new era with the help of the earliest computers\u003c/h2>\n\u003cfigure id=\"attachment_135313\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135313\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg\" alt=\"It’s the self-playing music machines that really make the Orchestria Palm Court stand out.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">It’s the self-playing music machines that really make the Orchestria Palm Court stand out. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the late 19th century, music only existed when musicians played it. So when early player pianos, or Pianolas, and phonographs began to appear, they were a massive technological shift. The first \u003ca href=\"http://www.pianola.com/ppworks.htm\" target=\"_blank\" rel=\"noopener\">fully-pneumatic commercial player piano\u003c/a> arrived in the 1890s. Using pressurized air, the piano contained concealed mechanisms that turned a paper roll printed with perforated holes. The distribution of the holes and the speed of the turning roll determined the tone and melody of the song.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of the bigger machines could play rolls that contained up to ten songs, strung together one after another, while smaller pianos could only play rolls containing a single song at a time.\u003c/p>\n\u003cp>After World War I, the popularity of the player piano skyrocketed, ushering in the “Jazz Age” of the 1920s. “The early hot music was the cakewalks and those morphed into ragtime,” explains Williams, “Jazz started coming in the mid-teens and by the ‘30s they were getting into swing.” But along with a change in musical style came a change in technology. As quickly as the pianola had risen, it fell back into obscurity.\u003c/p>\n\u003cp>“Basically this era was dead by ‘31,” Williams continues, \u003ca href=\"http://www.pianola.com/pphist.htm\" target=\"_blank\" rel=\"noopener\">due to\u003c/a> the one-two punch thrown by the crash of the industry along with the stock market in 1929 and the rise of new methods of electrical amplification and radio.\u003c/p>\n\u003cp>For decades America’s leftover Pianolas gathered dust in basements and attics and warehouses around the country but, following the 1973 release of \u003ca href=\"https://en.wikipedia.org/wiki/The_Sting\" target=\"_blank\" rel=\"noopener\">\u003cem>The Sting\u003c/em>\u003c/a>, a Paul Newman and Robert Redford film with a ragtime soundtrack, collectors developed a renewed interest in the vintage machines along with early jukeboxes like the Deca Disc phonograph which contained five records and the Electramuse which could play up to ten records. Williams was among them.\u003c/p>\n\u003cp>A small-time collector with a few player pianos to his name, Williams was inspired to enter the restaurant world in order to create a showcase for the musical technology that was once an essential aspect of eating out. An electrical engineer by trade, a job at which he still works 40 hours a week, Williams had become jaded with the start-up culture of Silicon Valley. \u003c/p>\n\u003cp>“All your successes are so fleeting,” he says.“The point of the [restaurant] was to acknowledge that all the stuff you’re doing now, something preceded it. This technology, these were the early computers.”\u003c/p>\n\u003cfigure id=\"attachment_135307\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg\" alt=\"Bookcases around the restaurant are stocked with hundreds of player piano rolls.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">Bookcases around the restaurant are stocked with hundreds of player piano rolls. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.orchestriapalmcourt.com/opcabout.htm\" target=\"_blank\" rel=\"noopener\">mechanical instruments and players\u003c/a> that now call the Orchestria Palm Court home have come from all over. Some, like the Imhof & Mukle “Commandant 2” Orchstrian (circa 1920), a high-backed wooden beauty with piano and violin pipes and percussion instruments hidden inside, were donated. Others were purchased by Williams and his partner. The Violano-Virtuoso Player Violin, a highly-advanced invention dating to around 1925 and Williams’ favorite machine, was acquired from the widow of a hobby collector in Southern California.\u003c/p>\n\u003cp>Pianolas can be purchased cheaply Williams says — you can even find them on Craigslist for free — but restoring them to playing condition is often a complex and expensive task.\u003c/p>\n\u003ch2>Classic foods from a simpler time\u003c/h2>\n\u003cfigure id=\"attachment_135311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135311\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/black-forest-phos.jpg\" alt=\"A Black Forest Phosphate\" width=\"1920\" height=\"3411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-800x1421.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-768x1364.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-1020x1812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-675x1200.jpg 675w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Black Forest Phosphate \u003ccite>(Courtesy of Orchestria Palm Court Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Music may be the soul of the Orchestria Palm Court, but it’s the restaurant’s food that is at its heart. Orchestria produces rich, classic European dishes like Austrian goulash, chicken breast saltimbocca, and butternut-Marsala pasta made with organic produce and dairy, free-range chicken, and grass-fed beef. There’s no microwave or deep fryer in the kitchen and the menu changes weekly to feature fresh, seasonal foods.\u003c/p>\n\u003cp>The quality of the food is, in fact, so important that, when the restaurant was struggling to fill its seats after opening in 2012, Williams chose to cut its hours to two evenings a week rather than compromise ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg\" alt=\"Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer and wine are also on order but it’s the fountain drinks that really make the restaurant’s beverage program unique. “In the ‘20s, soda fountains were all the rage because of Prohibition. They came up with all sorts of varieties and the stuff tastes so different than what you get out of a can. We’ve lost a lot there,” Williams says. Indeed, this may be the only place in the Bay Area where crafted sodas like the poppy dew, a sweet, tart orange drink, and the New York-style chocolate phosphate still appear.\u003c/p>\n\u003cp>From its carefully crafted menu to its lovingly restored 1910 digs, there’s a nostalgic authenticity to the Orchestria Palm Court. The 4-bit computer code technology used in the Pianolas and early jukeboxes here didn’t just form the foundation of early recorded music, but the foundation of early Silicon Valley, too.\u003c/p>\n\u003cp>Still, while the rest of the Bay Area is looking for the next big breakthrough, Williams is happy with his vintage machines. They’ll keep singing for their supper every Friday and Saturday night for the foreseeable future.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Orchestria Palm Court\u003c/b>\u003cbr>\n\u003ca href=\"orchestriapalmcourt.com\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eNBWZDPzJixxenYu7\">27 E William St.\u003c/a>\u003cbr>\nSan Jose 95112\u003cbr>\nOpen Friday & Saturday, 5:45-8:30pm\u003c/p>\n\n","blocks":[],"excerpt":"At San Jose's Orchestria Palm Court, time stands still with nods to early Americana like Prohibition-era fizzes and a beloved collection of self-playing music machines.","status":"publish","parent":0,"modified":1572991237,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1255},"headData":{"title":"Eat & Drink Like You're in the 1920s, Two Nights a Week | KQED","description":"At San Jose's Orchestria Palm Court, time stands still with nods to early Americana like Prohibition-era fizzes and a beloved collection of self-playing music machines.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135303 https://ww2.kqed.org/bayareabites/?p=135303","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/06/eat-drink-like-youre-in-the-1920s-two-nights-a-week/","disqusTitle":"Eat & Drink Like You're in the 1920s, Two Nights a Week","path":"/bayareabites/135303/eat-drink-like-youre-in-the-1920s-two-nights-a-week","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>During opening hours at San Jose restaurant \u003ca href=\"orchestriapalmcourt.com\">Orchestria Palm Court\u003c/a>, more than a dozen instruments combine to create a soundtrack of ragtime and early 20th century jazz. But don’t expect to find musicians seated at the piano benches or rosining their violin bows. Orchestria’s vintage pianos, violins, pipes, bells and drums make music all on their own.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134907,bayareabites_133626","label":"More Food History Articles "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“Quirky” is the word most often used to describe this Continental European-style restaurant in San Jose’s SoFA District, says owner Mark Williams, but it’s not just the stable of mechanical music machines that encircle the dining room and stand sentinel on the upstairs balcony that has earned the restaurant its moniker.\u003c/p>\n\u003cp>The brick-walled, turn-of-the-century warehouse is full of nods to early Americana, from a soda fountain churning out Prohibition-era fizzes like black forest phosphates and raspberry ambrosias to an old-school phone booth which patrons are encouraged to use for any cell phone chatter. Bookcases around the restaurant are stocked with hundreds of player piano rolls and Art Deco posters and Tiffany-style lamps are arranged throughout the space.\u003c/p>\n\u003cfigure id=\"attachment_135306\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg\" alt=\"A player piano at Orchestria Palm Court.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">A player piano at Orchestria Palm Court. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the self-playing music machines, though — the player pianos, the Wurlitzers, the phonograph jukeboxes — that really make the Orchestria Palm Court stand out.\u003c/p>\n\u003cp>Though relatively rare today, for a brief period in the early 20th century, bars and restaurants everywhere were stocked with a mechanical music machine. It was the first time in history that recorded music became accessible to all. Now that same music, all-but-forgotten novelty songs and syncopated dance tunes that were hits in their day, are resurrected within the walls of the Orchestria.\u003c/p>\n\u003ch2>Music enters a new era with the help of the earliest computers\u003c/h2>\n\u003cfigure id=\"attachment_135313\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135313\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg\" alt=\"It’s the self-playing music machines that really make the Orchestria Palm Court stand out.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">It’s the self-playing music machines that really make the Orchestria Palm Court stand out. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the late 19th century, music only existed when musicians played it. So when early player pianos, or Pianolas, and phonographs began to appear, they were a massive technological shift. The first \u003ca href=\"http://www.pianola.com/ppworks.htm\" target=\"_blank\" rel=\"noopener\">fully-pneumatic commercial player piano\u003c/a> arrived in the 1890s. Using pressurized air, the piano contained concealed mechanisms that turned a paper roll printed with perforated holes. The distribution of the holes and the speed of the turning roll determined the tone and melody of the song.\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>Some of the bigger machines could play rolls that contained up to ten songs, strung together one after another, while smaller pianos could only play rolls containing a single song at a time.\u003c/p>\n\u003cp>After World War I, the popularity of the player piano skyrocketed, ushering in the “Jazz Age” of the 1920s. “The early hot music was the cakewalks and those morphed into ragtime,” explains Williams, “Jazz started coming in the mid-teens and by the ‘30s they were getting into swing.” But along with a change in musical style came a change in technology. As quickly as the pianola had risen, it fell back into obscurity.\u003c/p>\n\u003cp>“Basically this era was dead by ‘31,” Williams continues, \u003ca href=\"http://www.pianola.com/pphist.htm\" target=\"_blank\" rel=\"noopener\">due to\u003c/a> the one-two punch thrown by the crash of the industry along with the stock market in 1929 and the rise of new methods of electrical amplification and radio.\u003c/p>\n\u003cp>For decades America’s leftover Pianolas gathered dust in basements and attics and warehouses around the country but, following the 1973 release of \u003ca href=\"https://en.wikipedia.org/wiki/The_Sting\" target=\"_blank\" rel=\"noopener\">\u003cem>The Sting\u003c/em>\u003c/a>, a Paul Newman and Robert Redford film with a ragtime soundtrack, collectors developed a renewed interest in the vintage machines along with early jukeboxes like the Deca Disc phonograph which contained five records and the Electramuse which could play up to ten records. Williams was among them.\u003c/p>\n\u003cp>A small-time collector with a few player pianos to his name, Williams was inspired to enter the restaurant world in order to create a showcase for the musical technology that was once an essential aspect of eating out. An electrical engineer by trade, a job at which he still works 40 hours a week, Williams had become jaded with the start-up culture of Silicon Valley. \u003c/p>\n\u003cp>“All your successes are so fleeting,” he says.“The point of the [restaurant] was to acknowledge that all the stuff you’re doing now, something preceded it. This technology, these were the early computers.”\u003c/p>\n\u003cfigure id=\"attachment_135307\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg\" alt=\"Bookcases around the restaurant are stocked with hundreds of player piano rolls.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">Bookcases around the restaurant are stocked with hundreds of player piano rolls. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.orchestriapalmcourt.com/opcabout.htm\" target=\"_blank\" rel=\"noopener\">mechanical instruments and players\u003c/a> that now call the Orchestria Palm Court home have come from all over. Some, like the Imhof & Mukle “Commandant 2” Orchstrian (circa 1920), a high-backed wooden beauty with piano and violin pipes and percussion instruments hidden inside, were donated. Others were purchased by Williams and his partner. The Violano-Virtuoso Player Violin, a highly-advanced invention dating to around 1925 and Williams’ favorite machine, was acquired from the widow of a hobby collector in Southern California.\u003c/p>\n\u003cp>Pianolas can be purchased cheaply Williams says — you can even find them on Craigslist for free — but restoring them to playing condition is often a complex and expensive task.\u003c/p>\n\u003ch2>Classic foods from a simpler time\u003c/h2>\n\u003cfigure id=\"attachment_135311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135311\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/black-forest-phos.jpg\" alt=\"A Black Forest Phosphate\" width=\"1920\" height=\"3411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-800x1421.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-768x1364.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-1020x1812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-675x1200.jpg 675w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Black Forest Phosphate \u003ccite>(Courtesy of Orchestria Palm Court Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Music may be the soul of the Orchestria Palm Court, but it’s the restaurant’s food that is at its heart. Orchestria produces rich, classic European dishes like Austrian goulash, chicken breast saltimbocca, and butternut-Marsala pasta made with organic produce and dairy, free-range chicken, and grass-fed beef. There’s no microwave or deep fryer in the kitchen and the menu changes weekly to feature fresh, seasonal foods.\u003c/p>\n\u003cp>The quality of the food is, in fact, so important that, when the restaurant was struggling to fill its seats after opening in 2012, Williams chose to cut its hours to two evenings a week rather than compromise ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg\" alt=\"Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer and wine are also on order but it’s the fountain drinks that really make the restaurant’s beverage program unique. “In the ‘20s, soda fountains were all the rage because of Prohibition. They came up with all sorts of varieties and the stuff tastes so different than what you get out of a can. We’ve lost a lot there,” Williams says. Indeed, this may be the only place in the Bay Area where crafted sodas like the poppy dew, a sweet, tart orange drink, and the New York-style chocolate phosphate still appear.\u003c/p>\n\u003cp>From its carefully crafted menu to its lovingly restored 1910 digs, there’s a nostalgic authenticity to the Orchestria Palm Court. The 4-bit computer code technology used in the Pianolas and early jukeboxes here didn’t just form the foundation of early recorded music, but the foundation of early Silicon Valley, too.\u003c/p>\n\u003cp>Still, while the rest of the Bay Area is looking for the next big breakthrough, Williams is happy with his vintage machines. They’ll keep singing for their supper every Friday and Saturday night for the foreseeable future.\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>\u003cb>Orchestria Palm Court\u003c/b>\u003cbr>\n\u003ca href=\"orchestriapalmcourt.com\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eNBWZDPzJixxenYu7\">27 E William St.\u003c/a>\u003cbr>\nSan Jose 95112\u003cbr>\nOpen Friday & Saturday, 5:45-8:30pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135303/eat-drink-like-youre-in-the-1920s-two-nights-a-week","authors":["11636"],"categories":["bayareabites_13306","bayareabites_11028","bayareabites_2090","bayareabites_265","bayareabites_91","bayareabites_1593"],"tags":["bayareabites_9710","bayareabites_14780","bayareabites_16490","bayareabites_14752"],"featImg":"bayareabites_135309","label":"bayareabites"},"bayareabites_134975":{"type":"posts","id":"bayareabites_134975","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134975","score":null,"sort":[1571066750000]},"guestAuthors":[],"slug":"at-the-midwife-and-the-baker-fresh-milled-whole-grains-pop-up-in-every-bite","title":"At the Midwife and the Baker, Fresh-Milled Whole Grains Pop Up in Every Bite","publishDate":1571066750,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_129693,news_11401794' label='More About Bread on KQED' target=_]\u003cbr>\nIt's a hot, steamy Saturday morning in an industrial section of Mountain View and there's a line-up of eager people snaking out the narrow door of a bland, window-less, unmarked building. They're in this unlikely place to snatch up some of the most craveable artisan breads and pastries in the Bay Area, being produced by \u003ca href=\"https://www.themidwifeandthebaker.com/\">The Midwife and the Baker\u003c/a>. \u003c/p>\n\u003cp>The crusty baguettes and dreamy croissants have won various \"best of\" rankings — like \"\u003ca href=\"https://frenchly.us/best-croissant-san-francisco-finalists/\">best croissant San Francisco\u003c/a>\" and \"\u003ca href=\"http://misscheesemonger.com/2017/05/who-makes-the-best-baguette-in-san-francisco/\">best baguette\u003c/a>\" — and patrons of the restaurants, cafes, coffee bars, grocery stores and farmers markets that sell the bakery's delicious products can't get enough. So much so that some aficionados drive to the bakery itself to get their fix right out of the ovens.\u003c/p>\n\u003cp>The region's food culture has anointed the tastiest hand-crafted breads and pastries, making stars out of the bakers producing them in the process. But an increasingly common factor when it comes to respected bakers like Chad Robertson of \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"https://www.manresabread.com/\">Manresa Bread\u003c/a>'s Avery Ruzicka is that their quest for perfection has led them to milling their own organic grain, some grown in Northern California. \u003c/p>\n\u003cp>Add Thomas \"Mac\" McConnell to this list. The proprietor of The Midwife and the Baker, he grinds his grain on-premise for a simple reason: the results taste much better.\u003c/p>\n\u003cfigure id=\"attachment_134977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Mac-BAB.jpg\" alt=\""Mac" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs.\" width=\"1920\" height=\"1217\" class=\"size-full wp-image-134977\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1200x761.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Mac\" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Engineering to baking\u003c/h2>\n\u003cp>Passion led McConnell to the baking profession. Born, raised and educated in West Virginia, where he grew up on a sheep and cattle farm, his goal during undergrad and grad school in mechanical engineering was working on diesel engines, frequently used in farm equipment. Before a brief, post-graduate stint at Caterpillar, he saw the bread-making process up close at a bakery in his college town and later realized dealing with engines left a vast creative dearth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With a new career in mind, the bakery's proprietor pointed McConnell to the country's two best \"exploratory\" baking schools. Thus in 2007, he moved west to attend the \u003ca href=\"https://www.sfbi.com/\">San Francisco Baking Institute\u003c/a> (SFBI) and soon realized that the city \"is a hub of artisan baking,\" he says.\u003cbr>\nAfter completing the school's five-month program, he worked in a Petaluma bakery, then trudged east to apprentice at the \u003ca href=\"https://berkshiremountainbakery.com/\">Berkshire Mountain Bakery\u003c/a>, whose proprietor is renowned among the nation’s top artisan bakers. \u003c/p>\n\u003cp>In 2011, he was hired by SFBI owner \u003ca href=\"https://www.sfgate.com/food/article/The-breadmakers-guru-3193778.php\">Michel Suas\u003c/a> — who's been referred to as \"the breadmaker's guru\" — to become an instructor in the bread program. Within the next few years, a couple of significant events happened. He met his soon-to-be wife, Jaime, a Noe Valley midwife, and encountered the bread from \u003ca href=\"http://www.millersbakehouse.com/\">Dave Miller\u003c/a> in Chico. \"The crust aromas, other aromas, the texture and flavor of [Dave’s] bread was something I never achieved using flour that was a month old. You can't achieve that same complexity. It's like slightly burned honey; a sugary smell. You can't believe that's just flour, water and salt,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_134985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/choc-croissants-BAB.jpg\" alt=\"Croissants stuffed with chocolate await their time in the oven.\" width=\"1920\" height=\"988\" class=\"size-full wp-image-134985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1200x618.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croissants stuffed with chocolate await their time in the oven. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\"Nose to the grindstone\"\u003c/h2>\n\u003cp>[aside postID='news_11762012,news_11679195' align='left' label='More About Bread on KQED' target=_]\u003cbr>\nToday, McConnell's crew is grinding 3,000 pounds of grain weekly, producing flour on a daily basis. \"The mill's running from 3 a.m. to noon or 1 o'clock,\" he explains. \"We definitely have to monitor it. You know the old saying, nose to the grindstone. You don't want to run that thing out of grain.\" But if something goes awry with any bakery equipment, McConnell's mechanical engineering background comes in handy. \"We don't miss that batch of something because we don't have to wait on a technician,\" he says.\u003c/p>\n\u003cp>McConnell is currently milling glenn wheat (a hard red wheat), rye, spelt (an ancient grain that's a wheat subspecies), Sonora (a white Western wheat ) and khorasan. The latter is an ancient grain that's the ancestor of modern durum wheat and known as kamut. His bakery's popular \"country white\" is actually half Sonora wheat. \"It looks white but people don't know they're eating 50% whole grain,\" explains McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/grain-sacks-BAB.jpg\" alt=\"The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat.\" width=\"1920\" height=\"1184\" class=\"size-full wp-image-134979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-800x493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1020x629.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1200x740.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He gets his grain from some respected Northern California farmers including Full Belly, Frog Hollow and Coke Farms, along with Camus Country Mill in Oregon's Willamette Valley. \u003c/p>\n\u003ch2>A future of freshly milled flour?\u003c/h2>\n\u003cp>The delectable baked goods made with house-milled flour coming from bakers like McConnell, Robertson, Baker, Ruzicka and others underscore a growing trend in the bakery business. \"The awareness of the whole-grain thing is something to watch,\" notes McConnell, although these yummy products represent a blip when it comes to the flour-based goods purchased today by American consumers.\u003c/p>\n\u003cp>The industrial food system is built around white flour made from specific wheat varieties not chosen for their taste characteristics. Stripping out the bran and germ from the starchy part of the wheat extends a product's shelf life even as it removes most of the vitamins, minerals and fiber. Many decades of consuming baked goods made from commodity white flour have trained American palates to expect soft, tasteless, gummy bread.\u003c/p>\n\u003cfigure id=\"attachment_134980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shelves-BAB.jpg\" alt=\"Shelves of breads and pastries inside the bakery door await morning customers.\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-134980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1020x749.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1200x881.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shelves of breads and pastries inside the bakery door await morning customers. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But small changes are afoot. \u003ca href=\"https://www.nytimes.com/2014/04/23/dining/against-the-grain.html\">Artisanal baking\u003c/a> is on the rise, featuring slow, natural fermentations, heirloom grain and fresh milling. An \u003ca href=\"https://www.bakemag.com/articles/11314-the-local-grain-challenge\">important gating factor\u003c/a> is making the growing of higher-quality grain economically viable for farmers, who will, in turn, then make their products available to bakers and increasing numbers of local grain mills, which is a hoped-for trend as well.\u003c/p>\n\u003cfigure id=\"attachment_134984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg\" alt=\"McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Communal bakery\u003c/h2>\n\u003cp>With a staff of 40 including 26 hands-on bakers and an operation that is up and running 22 hours a day, McConnell, who lives in San Francisco, is a busy proprietor made even busier by the arrival of his two young children. Nevertheless, he has near-future plans that will thrill his many fans who now make pilgrimages to his bakery and currently crowd around the doorway to buy products from a nearby rack in the middle of this bustling bakery. \"We're hoping to do a little take-away window at the end of the building,\" he reports.\u003c/p>\n\u003cp>\"I've always dreamed of the bakery being a communal spot. We've stepped into a wholesale operation so we're probably never going to have that slower pace but I'd love to be known in Mountain View and surrounding communities as the place you go for bread. Or an espresso and a pastry,\" says McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg\" alt=\"Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries.\" width=\"1920\" height=\"1188\" class=\"size-full wp-image-134978\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-768x475.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1020x631.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1200x743.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the bread is a must, like the wonderful, sesame-coated whole-wheat bread, whose rich, wheaty flavor, fine crumb and smoky exterior are what bread should aspire to. The sturdy rye loaf has a pleasing texture despite the whole grain and a scrumptious, distinctly rye taste. \u003c/p>\n\u003cp>Even the flavorful, French-style \"white\" baguette contains 25% whole-grain kamut flour, elevating this delightful wand well above the flabby, small-taste norm. With a little butter melting into its fine crevices, it tastes like buttered popcorn.\u003c/p>\n\u003cp>Don’t forget about the pastries, which sometimes have a bit of whole grain snuck into them. Assisted by the manager of his operation, Sarah Cooper — whose baking background includes stints with the Thomas Keller empire and renowned Blue Hill at Stone Barns outside New York City — the bakery's non-bread side is heavenly. \u003c/p>\n\u003cfigure id=\"attachment_134988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/baked-goods-BAB.jpg\" alt=\"Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker.\" width=\"1920\" height=\"1232\" class=\"size-full wp-image-134988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1200x770.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almond croissants here are twice baked, stuffed with a layer of frangipane and coated with tons of sliced almonds. The renowned double-chocolate croissants are buttery, flaky perfection with extra textural interest coming from the coating of toasted sunflower seeds. When it comes to chocolate, look no further than the seemingly molten-center chocolate rye or chocolate whole wheat cookies. \u003c/p>\n\u003cp>On the savory side, the bakery's most beloved ciabatta, which is amped up with some whole grain, has an irresistible duality from spicy jalapeños and creamy cheddar.\u003c/p>\n\u003cp>Whether his customers march to the bakery itself or patronize the dozens of locations offering his divine baked goods, they'll be consuming delectable products that call out for repeat trips. And one day, he hopes that baked goods made from freshly milled whole grain will be the norm and not a trend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>The Midwife and the Baker\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/846+Independence+Ave,+Mountain+View,+CA+94043/@37.416484,-122.0998269,17z/data=!3m1!4b1!4m5!3m4!1s0x808fba0f28dbfef7:0x32dd850752d8cfbf!8m2!3d37.416484!4d-122.0976382\">846 Independence Ave.\u003c/a>\u003cbr>\nMountain View\u003cbr>\nOpen Monday-Saturday, 6:30 a.m.-12:30 p.m.\u003cbr>\n\u003ca href=\"https://www.themidwifeandthebaker.com/where\">Retail locations\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Organic flour milled on-site sets The Midwife and the Baker apart from most of its peers. But it's the outrageously craveable bread and pastries that are earning fans. ","status":"publish","parent":0,"modified":1570739184,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1552},"headData":{"title":"At the Midwife and the Baker, Fresh-Milled Whole Grains Pop Up in Every Bite | KQED","description":"Organic flour milled on-site sets The Midwife and the Baker apart from most of its peers. But it's the outrageously craveable bread and pastries that are earning fans. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134975 https://ww2.kqed.org/bayareabites/?p=134975","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/14/at-the-midwife-and-the-baker-fresh-milled-whole-grains-pop-up-in-every-bite/","disqusTitle":"At the Midwife and the Baker, Fresh-Milled Whole Grains Pop Up in Every Bite","path":"/bayareabites/134975/at-the-midwife-and-the-baker-fresh-milled-whole-grains-pop-up-in-every-bite","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_129693,news_11401794","label":"More About Bread on KQED ","target":"_"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt's a hot, steamy Saturday morning in an industrial section of Mountain View and there's a line-up of eager people snaking out the narrow door of a bland, window-less, unmarked building. They're in this unlikely place to snatch up some of the most craveable artisan breads and pastries in the Bay Area, being produced by \u003ca href=\"https://www.themidwifeandthebaker.com/\">The Midwife and the Baker\u003c/a>. \u003c/p>\n\u003cp>The crusty baguettes and dreamy croissants have won various \"best of\" rankings — like \"\u003ca href=\"https://frenchly.us/best-croissant-san-francisco-finalists/\">best croissant San Francisco\u003c/a>\" and \"\u003ca href=\"http://misscheesemonger.com/2017/05/who-makes-the-best-baguette-in-san-francisco/\">best baguette\u003c/a>\" — and patrons of the restaurants, cafes, coffee bars, grocery stores and farmers markets that sell the bakery's delicious products can't get enough. So much so that some aficionados drive to the bakery itself to get their fix right out of the ovens.\u003c/p>\n\u003cp>The region's food culture has anointed the tastiest hand-crafted breads and pastries, making stars out of the bakers producing them in the process. But an increasingly common factor when it comes to respected bakers like Chad Robertson of \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"https://www.manresabread.com/\">Manresa Bread\u003c/a>'s Avery Ruzicka is that their quest for perfection has led them to milling their own organic grain, some grown in Northern California. \u003c/p>\n\u003cp>Add Thomas \"Mac\" McConnell to this list. The proprietor of The Midwife and the Baker, he grinds his grain on-premise for a simple reason: the results taste much better.\u003c/p>\n\u003cfigure id=\"attachment_134977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Mac-BAB.jpg\" alt=\""Mac" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs.\" width=\"1920\" height=\"1217\" class=\"size-full wp-image-134977\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1200x761.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Mac\" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Engineering to baking\u003c/h2>\n\u003cp>Passion led McConnell to the baking profession. Born, raised and educated in West Virginia, where he grew up on a sheep and cattle farm, his goal during undergrad and grad school in mechanical engineering was working on diesel engines, frequently used in farm equipment. Before a brief, post-graduate stint at Caterpillar, he saw the bread-making process up close at a bakery in his college town and later realized dealing with engines left a vast creative dearth.\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>With a new career in mind, the bakery's proprietor pointed McConnell to the country's two best \"exploratory\" baking schools. Thus in 2007, he moved west to attend the \u003ca href=\"https://www.sfbi.com/\">San Francisco Baking Institute\u003c/a> (SFBI) and soon realized that the city \"is a hub of artisan baking,\" he says.\u003cbr>\nAfter completing the school's five-month program, he worked in a Petaluma bakery, then trudged east to apprentice at the \u003ca href=\"https://berkshiremountainbakery.com/\">Berkshire Mountain Bakery\u003c/a>, whose proprietor is renowned among the nation’s top artisan bakers. \u003c/p>\n\u003cp>In 2011, he was hired by SFBI owner \u003ca href=\"https://www.sfgate.com/food/article/The-breadmakers-guru-3193778.php\">Michel Suas\u003c/a> — who's been referred to as \"the breadmaker's guru\" — to become an instructor in the bread program. Within the next few years, a couple of significant events happened. He met his soon-to-be wife, Jaime, a Noe Valley midwife, and encountered the bread from \u003ca href=\"http://www.millersbakehouse.com/\">Dave Miller\u003c/a> in Chico. \"The crust aromas, other aromas, the texture and flavor of [Dave’s] bread was something I never achieved using flour that was a month old. You can't achieve that same complexity. It's like slightly burned honey; a sugary smell. You can't believe that's just flour, water and salt,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_134985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/choc-croissants-BAB.jpg\" alt=\"Croissants stuffed with chocolate await their time in the oven.\" width=\"1920\" height=\"988\" class=\"size-full wp-image-134985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1200x618.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croissants stuffed with chocolate await their time in the oven. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\"Nose to the grindstone\"\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11762012,news_11679195","align":"left","label":"More About Bread on KQED ","target":"_"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nToday, McConnell's crew is grinding 3,000 pounds of grain weekly, producing flour on a daily basis. \"The mill's running from 3 a.m. to noon or 1 o'clock,\" he explains. \"We definitely have to monitor it. You know the old saying, nose to the grindstone. You don't want to run that thing out of grain.\" But if something goes awry with any bakery equipment, McConnell's mechanical engineering background comes in handy. \"We don't miss that batch of something because we don't have to wait on a technician,\" he says.\u003c/p>\n\u003cp>McConnell is currently milling glenn wheat (a hard red wheat), rye, spelt (an ancient grain that's a wheat subspecies), Sonora (a white Western wheat ) and khorasan. The latter is an ancient grain that's the ancestor of modern durum wheat and known as kamut. His bakery's popular \"country white\" is actually half Sonora wheat. \"It looks white but people don't know they're eating 50% whole grain,\" explains McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/grain-sacks-BAB.jpg\" alt=\"The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat.\" width=\"1920\" height=\"1184\" class=\"size-full wp-image-134979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-800x493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1020x629.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1200x740.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He gets his grain from some respected Northern California farmers including Full Belly, Frog Hollow and Coke Farms, along with Camus Country Mill in Oregon's Willamette Valley. \u003c/p>\n\u003ch2>A future of freshly milled flour?\u003c/h2>\n\u003cp>The delectable baked goods made with house-milled flour coming from bakers like McConnell, Robertson, Baker, Ruzicka and others underscore a growing trend in the bakery business. \"The awareness of the whole-grain thing is something to watch,\" notes McConnell, although these yummy products represent a blip when it comes to the flour-based goods purchased today by American consumers.\u003c/p>\n\u003cp>The industrial food system is built around white flour made from specific wheat varieties not chosen for their taste characteristics. Stripping out the bran and germ from the starchy part of the wheat extends a product's shelf life even as it removes most of the vitamins, minerals and fiber. Many decades of consuming baked goods made from commodity white flour have trained American palates to expect soft, tasteless, gummy bread.\u003c/p>\n\u003cfigure id=\"attachment_134980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shelves-BAB.jpg\" alt=\"Shelves of breads and pastries inside the bakery door await morning customers.\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-134980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1020x749.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1200x881.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shelves of breads and pastries inside the bakery door await morning customers. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But small changes are afoot. \u003ca href=\"https://www.nytimes.com/2014/04/23/dining/against-the-grain.html\">Artisanal baking\u003c/a> is on the rise, featuring slow, natural fermentations, heirloom grain and fresh milling. An \u003ca href=\"https://www.bakemag.com/articles/11314-the-local-grain-challenge\">important gating factor\u003c/a> is making the growing of higher-quality grain economically viable for farmers, who will, in turn, then make their products available to bakers and increasing numbers of local grain mills, which is a hoped-for trend as well.\u003c/p>\n\u003cfigure id=\"attachment_134984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg\" alt=\"McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Communal bakery\u003c/h2>\n\u003cp>With a staff of 40 including 26 hands-on bakers and an operation that is up and running 22 hours a day, McConnell, who lives in San Francisco, is a busy proprietor made even busier by the arrival of his two young children. Nevertheless, he has near-future plans that will thrill his many fans who now make pilgrimages to his bakery and currently crowd around the doorway to buy products from a nearby rack in the middle of this bustling bakery. \"We're hoping to do a little take-away window at the end of the building,\" he reports.\u003c/p>\n\u003cp>\"I've always dreamed of the bakery being a communal spot. We've stepped into a wholesale operation so we're probably never going to have that slower pace but I'd love to be known in Mountain View and surrounding communities as the place you go for bread. Or an espresso and a pastry,\" says McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg\" alt=\"Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries.\" width=\"1920\" height=\"1188\" class=\"size-full wp-image-134978\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-768x475.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1020x631.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1200x743.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the bread is a must, like the wonderful, sesame-coated whole-wheat bread, whose rich, wheaty flavor, fine crumb and smoky exterior are what bread should aspire to. The sturdy rye loaf has a pleasing texture despite the whole grain and a scrumptious, distinctly rye taste. \u003c/p>\n\u003cp>Even the flavorful, French-style \"white\" baguette contains 25% whole-grain kamut flour, elevating this delightful wand well above the flabby, small-taste norm. With a little butter melting into its fine crevices, it tastes like buttered popcorn.\u003c/p>\n\u003cp>Don’t forget about the pastries, which sometimes have a bit of whole grain snuck into them. Assisted by the manager of his operation, Sarah Cooper — whose baking background includes stints with the Thomas Keller empire and renowned Blue Hill at Stone Barns outside New York City — the bakery's non-bread side is heavenly. \u003c/p>\n\u003cfigure id=\"attachment_134988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/baked-goods-BAB.jpg\" alt=\"Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker.\" width=\"1920\" height=\"1232\" class=\"size-full wp-image-134988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1200x770.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almond croissants here are twice baked, stuffed with a layer of frangipane and coated with tons of sliced almonds. The renowned double-chocolate croissants are buttery, flaky perfection with extra textural interest coming from the coating of toasted sunflower seeds. When it comes to chocolate, look no further than the seemingly molten-center chocolate rye or chocolate whole wheat cookies. \u003c/p>\n\u003cp>On the savory side, the bakery's most beloved ciabatta, which is amped up with some whole grain, has an irresistible duality from spicy jalapeños and creamy cheddar.\u003c/p>\n\u003cp>Whether his customers march to the bakery itself or patronize the dozens of locations offering his divine baked goods, they'll be consuming delectable products that call out for repeat trips. And one day, he hopes that baked goods made from freshly milled whole grain will be the norm and not a trend.\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>\u003cb>The Midwife and the Baker\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/846+Independence+Ave,+Mountain+View,+CA+94043/@37.416484,-122.0998269,17z/data=!3m1!4b1!4m5!3m4!1s0x808fba0f28dbfef7:0x32dd850752d8cfbf!8m2!3d37.416484!4d-122.0976382\">846 Independence Ave.\u003c/a>\u003cbr>\nMountain View\u003cbr>\nOpen Monday-Saturday, 6:30 a.m.-12:30 p.m.\u003cbr>\n\u003ca href=\"https://www.themidwifeandthebaker.com/where\">Retail locations\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134975/at-the-midwife-and-the-baker-fresh-milled-whole-grains-pop-up-in-every-bite","authors":["5578"],"categories":["bayareabites_1516","bayareabites_4084","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_9710","bayareabites_10580","bayareabites_16477"],"featImg":"bayareabites_134986","label":"bayareabites"},"bayareabites_134889":{"type":"posts","id":"bayareabites_134889","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134889","score":null,"sort":[1570633991000]},"guestAuthors":[],"slug":"the-special-ingredient-in-this-gelato-buffalo-milk","title":"The Special Ingredient in This Gelato? Buffalo Milk","publishDate":1570633991,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133544,bayareabites_96988' label='More Frozen Treats' target=_]\u003cbr>\nYulia and Kal Morsey could never have predicted their current life. She’s a trained psychologist from Russia. He’s a former banker and businessman. But here they are running their own water buffalo dairy farm, a restaurant in Palo Alto and now \u003ca href=\"http://morseyscreamery.com/\">Morsey’s Creamery\u003c/a>, the only ice cream shop south of San Francisco producing gelato with water buffalo milk (residents and visitors located north can find buffalo milk gelato at Pt. Reyes's \u003ca href=\"https://palacemarket.com/\">Palace Market\u003c/a>).\u003c/p>\n\u003cp>As a child, Kal Morsey recalls how common it was to consume water buffalo milk dairy products in Egypt. In fact, he says Egyptians have always seen it as a better quality milk overall. “The difference between water buffalo’s milk and cow’s milk is quite substantial in taste, flavor, and texture. In this country, there are so many big-name gourmet foods and you still can’t find any buffalo milk at the store.”\u003c/p>\n\u003cp>Yulia agrees, especially when it comes to ice cream. \"I tried buffalo’s milk ice cream when I visited Egypt while we were dating 35 years ago. I had never tasted anything like it. The memory of that stayed with me all these years.\"\u003c/p>\n\u003cfigure id=\"attachment_134897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/morseys-creamery-logo.jpg\" alt=\"Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After living in the States for several decades, he never gave up hope of finding the dairy foods of his youth. Seven years ago, he decided to visit the only buffalo farm he could find in California, Double 8 Dairy in Petaluma. To this day, Double 8 Dairy still supplies restaurants (and Palace Market) with buffalo milk gelato — owner Andrew Zlot opened a gelato kiosk in 2014 but the location eventually closed.\u003c/p>\n\u003cp>Back then, Kal was told that mainstream buffalo’s milk products just didn’t exist. That’s when he decided to take matters into his own hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The only buffalo breeder we knew of was in Texas. So I decided to buy six water buffaloes from them to start with. Stupid, I know,” he recalls. “I kept thinking, what do I do next? What am I gonna do with these water buffalo? I got so invested in the idea of it being the next big thing. Then all of a sudden, I realized I should open a restaurant so I could use our dairy products and spread the word.” Said restaurant, Morsey’s Farmhouse, finally opened in Los Altos in early 2018.\u003c/p>\n\u003cfigure id=\"attachment_134893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg\" alt=\"The Morsey’s fresh water buffalo milk mozzarella.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Morsey’s fresh water buffalo milk mozzarella. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, the Morseys have their own 50-acre ranch outside of Sacramento with 400 water buffalo. They also have their own dairy plant on site where they make their own buffalo's milk dairy products, all of which they use and sell in their restaurant.\u003c/p>\n\u003cp>Once the Morseys decided to potentially open a gelato shop, they began hiring culinary consultants from Italy and Southern California to help develop their recipes. But the journey was difficult because \"nobody knew how to work with buffalo milk and turn it into cream. It’s a completely different composition than cow’s milk. We failed so many times. This gelato recipe that we use now took us 3 years to make.”\u003c/p>\n\u003cp>They’re not skimping on their other ingredients either. Besides staying away from anything artificial, their neighbor's hive produces their shop’s honey, they roast their own Cecilian pistachios and they use premium Belgian chocolate. “But we think the gelato itself is the star,” he says.\u003c/p>\n\u003cfigure id=\"attachment_134894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Various flavors of water buffalo milk gelato at Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convincing Americans that buffalo milk is the next big thing has also been a challenge. Kal Morsey believes, “When Americans hear ‘buffalo milk’ they think gaminess. But there is absolutely no gaminess. It’s actually sweeter and creamier than cow’s milk, but not heavy. It’s the way milk should taste. And it has three times the fat content of cow’s milk, but is two-thirds lower in cholesterol. It’s also higher in protein.”\u003c/p>\n\u003cp>“And there’s no aftertaste,” adds Yulia. ”In the end, it’s all about taste. I don’t need to convince anybody if they just try it. You should see the reaction from people after they’ve tried the gelato. I love to see their faces.”\u003c/p>\n\u003cfigure id=\"attachment_134895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg\" alt=\"Pistachio flavor water buffalo milk gelato from Morsey’s Creamery.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio flavor water buffalo milk gelato from Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening Morsey’s Creamery just this past August, business has been strong for their tiny shop on University Avenue in Palo Alto. And they've seen a steady yet noticeable increase every week they've been open.\u003c/p>\n\u003cp>For all the money and hard work the Morseys have invested, Yulia believes it’s all been worth it. “It feels like a mission and I have to share this passion. I truly believe our time is not wasted with this. People deserve to eat better. It’s hard work but even if it doesn’t work out, at least we can say we tried.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kal adds, “In life, you don’t always choose your path. Sometimes your path chooses you.”\u003c/p>\n\n","blocks":[],"excerpt":"In Palo Alto, you'll find a rare treat: buffalo milk-made gelato. It's owned and operated by a couple with their own herd of water buffalo in Sacramento.","status":"publish","parent":0,"modified":1570651112,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":924},"headData":{"title":"The Special Ingredient in This Gelato? Buffalo Milk | KQED","description":"In Palo Alto, you'll find a rare treat: buffalo milk-made gelato. It's owned and operated by a couple with their own herd of water buffalo in Sacramento.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134889 https://ww2.kqed.org/bayareabites/?p=134889","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/09/the-special-ingredient-in-this-gelato-buffalo-milk/","disqusTitle":"The Special Ingredient in This Gelato? Buffalo Milk","path":"/bayareabites/134889/the-special-ingredient-in-this-gelato-buffalo-milk","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_133544,bayareabites_96988","label":"More Frozen Treats ","target":"_"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nYulia and Kal Morsey could never have predicted their current life. She’s a trained psychologist from Russia. He’s a former banker and businessman. But here they are running their own water buffalo dairy farm, a restaurant in Palo Alto and now \u003ca href=\"http://morseyscreamery.com/\">Morsey’s Creamery\u003c/a>, the only ice cream shop south of San Francisco producing gelato with water buffalo milk (residents and visitors located north can find buffalo milk gelato at Pt. Reyes's \u003ca href=\"https://palacemarket.com/\">Palace Market\u003c/a>).\u003c/p>\n\u003cp>As a child, Kal Morsey recalls how common it was to consume water buffalo milk dairy products in Egypt. In fact, he says Egyptians have always seen it as a better quality milk overall. “The difference between water buffalo’s milk and cow’s milk is quite substantial in taste, flavor, and texture. In this country, there are so many big-name gourmet foods and you still can’t find any buffalo milk at the store.”\u003c/p>\n\u003cp>Yulia agrees, especially when it comes to ice cream. \"I tried buffalo’s milk ice cream when I visited Egypt while we were dating 35 years ago. I had never tasted anything like it. The memory of that stayed with me all these years.\"\u003c/p>\n\u003cfigure id=\"attachment_134897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/morseys-creamery-logo.jpg\" alt=\"Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After living in the States for several decades, he never gave up hope of finding the dairy foods of his youth. Seven years ago, he decided to visit the only buffalo farm he could find in California, Double 8 Dairy in Petaluma. To this day, Double 8 Dairy still supplies restaurants (and Palace Market) with buffalo milk gelato — owner Andrew Zlot opened a gelato kiosk in 2014 but the location eventually closed.\u003c/p>\n\u003cp>Back then, Kal was told that mainstream buffalo’s milk products just didn’t exist. That’s when he decided to take matters into his own hands.\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 only buffalo breeder we knew of was in Texas. So I decided to buy six water buffaloes from them to start with. Stupid, I know,” he recalls. “I kept thinking, what do I do next? What am I gonna do with these water buffalo? I got so invested in the idea of it being the next big thing. Then all of a sudden, I realized I should open a restaurant so I could use our dairy products and spread the word.” Said restaurant, Morsey’s Farmhouse, finally opened in Los Altos in early 2018.\u003c/p>\n\u003cfigure id=\"attachment_134893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg\" alt=\"The Morsey’s fresh water buffalo milk mozzarella.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Morsey’s fresh water buffalo milk mozzarella. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, the Morseys have their own 50-acre ranch outside of Sacramento with 400 water buffalo. They also have their own dairy plant on site where they make their own buffalo's milk dairy products, all of which they use and sell in their restaurant.\u003c/p>\n\u003cp>Once the Morseys decided to potentially open a gelato shop, they began hiring culinary consultants from Italy and Southern California to help develop their recipes. But the journey was difficult because \"nobody knew how to work with buffalo milk and turn it into cream. It’s a completely different composition than cow’s milk. We failed so many times. This gelato recipe that we use now took us 3 years to make.”\u003c/p>\n\u003cp>They’re not skimping on their other ingredients either. Besides staying away from anything artificial, their neighbor's hive produces their shop’s honey, they roast their own Cecilian pistachios and they use premium Belgian chocolate. “But we think the gelato itself is the star,” he says.\u003c/p>\n\u003cfigure id=\"attachment_134894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Various flavors of water buffalo milk gelato at Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convincing Americans that buffalo milk is the next big thing has also been a challenge. Kal Morsey believes, “When Americans hear ‘buffalo milk’ they think gaminess. But there is absolutely no gaminess. It’s actually sweeter and creamier than cow’s milk, but not heavy. It’s the way milk should taste. And it has three times the fat content of cow’s milk, but is two-thirds lower in cholesterol. It’s also higher in protein.”\u003c/p>\n\u003cp>“And there’s no aftertaste,” adds Yulia. ”In the end, it’s all about taste. I don’t need to convince anybody if they just try it. You should see the reaction from people after they’ve tried the gelato. I love to see their faces.”\u003c/p>\n\u003cfigure id=\"attachment_134895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg\" alt=\"Pistachio flavor water buffalo milk gelato from Morsey’s Creamery.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio flavor water buffalo milk gelato from Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening Morsey’s Creamery just this past August, business has been strong for their tiny shop on University Avenue in Palo Alto. And they've seen a steady yet noticeable increase every week they've been open.\u003c/p>\n\u003cp>For all the money and hard work the Morseys have invested, Yulia believes it’s all been worth it. “It feels like a mission and I have to share this passion. I truly believe our time is not wasted with this. People deserve to eat better. It’s hard work but even if it doesn’t work out, at least we can say we tried.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kal adds, “In life, you don’t always choose your path. Sometimes your path chooses you.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134889/the-special-ingredient-in-this-gelato-buffalo-milk","authors":["5127"],"categories":["bayareabites_1653","bayareabites_8770","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_2332","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_16476","bayareabites_9710","bayareabites_1298","bayareabites_14767"],"featImg":"bayareabites_134892","label":"bayareabites"},"bayareabites_134814":{"type":"posts","id":"bayareabites_134814","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134814","score":null,"sort":[1569517794000]},"guestAuthors":[],"slug":"a-guide-to-the-bay-areas-favorite-dumplings","title":"Are These the Best Dumpling Spots in the Bay Area?","publishDate":1569517794,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='dumplings' label='More Dumplings' num='1' target=_blank]\u003cbr>\nDumplings! We know them, we love them and we all have our favorite spots for them. What constitutes a dumpling, you ask?\u003c/p>\n\u003cp>\u003cstrong>Dumpling (n.)\u003c/strong>: \u003cem>a rounded mass of steamed and seasoned dough, often served in soup or with stewed meat\u003c/em>.\u003c/p>\n\u003cp>Many cultures have their own types of dumplings. According to Wikipedia, even ravioli and tortellini fit the basic definition of a dumpling — David Chang even covered this revelation in his show, \u003ca href=\"https://www.eater.com/2018/2/23/17021424/ugly-delicious-stuffed-recap-season-1-episode-8\">\u003ci>Ugly Delicious\u003c/i>\u003c/a>!\u003c/p>\n\u003cp>https://twitter.com/davidchang/status/970688482342592512?lang=en\u003c/p>\n\u003cp>When Bay Area Bites tackled the topic of dumplings in the Bay Area before, it was mostly the Chinese version of them. We tried them in the East Bay (\u003ca href=\"https://www.kqed.org/bayareabites/111374/bay-area-bites-guide-to-5-favorite-dumplings-in-oakland-and-berkeley\">Oakland and Berkeley\u003c/a>), in \u003ca href=\"https://www.kqed.org/bayareabites/108972/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco\">San Francisco\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/106934/bay-area-bites-guide-to-5-favorite-dim-sum-restaurants-south-of-san-francisco\">south of San Francisco\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’ve even shown you how to make them at home — \u003ca href=\"https://www.kqed.org/bayareabites/10798/pork-and-shrimp-dumplings-jiao-zi\">this recipe\u003c/a> is pretty timeless and is great eaten by itself or \u003ca href=\"https://www.kqed.org/bayareabites/132285/at-chinese-new-year-every-family-has-a-tradition\">in hot pot\u003c/a>. And yes, \u003ca href=\"https://www.facebook.com/KQEDcheckplease/photos/a.10150428158745232/10162484492970232/?type=3&theater\">as many of you stated\u003c/a>, mom’s homemade dumplings will always be the best, but when you’re far from home or there are no ingredients on hand to make some, it’s good to have a place in your back pocket.\u003c/p>\n\u003cp>We recently asked you, the KQED community, to share their favorite dumpling spots, and we’ve compiled the submissions into this handy list for you! Most of the comments suggested Chinese restaurants, but shout-out to the Pushkin and Mama Papa Lithuanian lovers out there.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As always, our guides are by no means exhaustive, so, if we’re missing a dumpling eatery that people should try, let us know on \u003cb>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>\u003c/b> or \u003cb>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://cityviewdimsum.com/\">City View\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ton-kiang-san-francisco\">Ton Kiang\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/Hang-Ah-Tea-Room-223720221142534/\">Hang Ah Tearoom\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dragonbeaux.com/\">Dragon Beaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-specialist-san-francisco-2\">Dumpling Specialist\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shanghaidumplingkingsf.com/\">Shanghai Dumpling King\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1213/check-please-bay-area-season-4-episode-2-402\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-house-san-francisco\">Shanghai House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.maklichinese.com/\">Makli\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\">Kingdom of Dumpling\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/17480/check-please-bay-area-reviews-backdoor-bistro-wine-bar-kingdom-of-dumpling-john-ash-co\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-house-san-francisco?osq=dumpling+house\">Dumpling House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.dumpling-kitchen.com/\">Dumpling Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://harborviewsf.com/\">Harborview Restaurant & Bar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shandong-deluxe-san-francisco\">Shandong Deluxe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/good-luck-dim-sum-san-francisco\">Good Luck Dim Sum\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Good-Mong-Kok-Bakery/107194425985610\">Good Mong Kok Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamajissf.com/\">Mama Ji’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shenhua.co/\">Shen Hua\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.shangrilalosgatos.com/\">Shangri-La\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.redjaderestaurant.com/mobile.html\">Red Jade\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1347/red-jade-reviews\">Read the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/yummy-dumpling-san-francisco\">Yummy Dumpling\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/china-north-dumpling-san-francisco\">China North Dumpling King\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yanksing.com/\">Yank Sing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-pancakes-san-francisco\">House of Pancakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-alley-san-francisco\">Dumpling Alley\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chilihousesf.com/\">Chili House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://henryshunan.com/\">Henry’s Hunan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zandyrestaurant.com/\">Z & Y Restaurant\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xiao-long-bao-san-francisco\">Xiao Long Bao\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.peonyseafood.com/\">Peony Seafood Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://shandongoakland.com/\">Shandong\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama\u003c/a> (Pop-up)\u003c/li>\n\u003cli>\u003ca href=\"https://www.greatchinaberkeley.com/\">Great China\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://sichuanhouse.squarespace.com/\">Sichuan House\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/New-Dumpling/613245789150332\">New Dumpling\u003c/a> (El Cerrito)\u003c/li>\n\u003cli>\u003ca href=\"http://hkeo.us/\">Hong Kong East Ocean\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.goodtoeatdumplings.com/about-us\">Good To Eat Dumplings\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eastoceanseafoodrestaurant.com/\">East Ocean Seafood Restaurant\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://fremontbingsdumplings.weebly.com/\">Bing’s Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yinyinlivermore.com/\">The Yin Yin\u003c/a> (Livermore)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-bistro-newark\">Shanghai Bistro\u003c/a> (Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/din-ding-dumpling-house-fremont-4\">Din Ding Dumpling\u003c/a> House (Union City)\u003c/li>\n\u003cli>\u003ca href=\"https://shanghaidumplinghouse.business.site/\">Shanghai Dumpling House\u003c/a> (Pleasanton)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fullhousechinesefremont.com/\">Full House Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/category/Chinese-Restaurant/Qi-Dumpling-Lounge-113775862461728/\">Qi Dumpling Lounge\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-dumplings-union-city\">House of Dumplings\u003c/a> (Union City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamapapalithuania.com/\">Mama Papa Lithuania\u003c/a> (Alameda) \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dumplinggarden.com/contact/\">Dumpling Garden\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"https://dumplingempire.localon.com/\">Dumpling Empire\u003c/a> (South San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingcityca.com/\">Dumpling City\u003c/a> (Palo Alto)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cookingpapa.us/\">Cooking Papa\u003c/a> (Foster City, Mountain View, Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xlb-kitchen-cupertino-3\">XLB Kitchen\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/panda-dumpling-san-carlos\">Panda Dumpling\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-restaurant-foster-city-3\">Joy Restaurant\u003c/a> (Foster City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingdepot.com/\">Dumpling Depot\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastyplacemillbrae.com/\">Tasty Place\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-circle-dumplings-san-bruno\">Red Circle Dumpling\u003c/a> (San Bruno)\u003c/li>\n\u003cli>\u003ca href=\"http://townofdumpling.com/\">Town of Dumpling\u003c/a> (San Mateo)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\">Shanghai Dumpling Shop\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://idumplingredwood.com/\">iDumpling\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/oriental-garden-campbell\">Oriental Garden\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/tong-dumpling-cupertino\">Tong Dumpling\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://dintaifungusa.com/\">Din Tai Fung\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/fullsteamdumpling/\">Full Steam Dumpling\u003c/a> (Santa Cruz)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dim-sum-king-sunnyvale\">Dim Sum King\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandpalaceseafoodrestaurant.com/\">Grand Palace\u003c/a> (South SF)\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.harmonyrestaurantgroup.com/\">Harmony Restaurant\u003c/a> (Mill Valley)\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Dumplings! We know them, we love them and we all have our favorite spots for them. Here's what Bay Area dumpling lovers recommended.","status":"publish","parent":0,"modified":1569865630,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":567},"headData":{"title":"Are These the Best Dumpling Spots in the Bay Area? | KQED","description":"Dumplings! We know them, we love them and we all have our favorite spots for them. Here's what Bay Area dumpling lovers recommended.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134814 https://ww2.kqed.org/bayareabites/?p=134814","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/26/a-guide-to-the-bay-areas-favorite-dumplings/","disqusTitle":"Are These the Best Dumpling Spots in the Bay Area?","WpOldSlug":"are-these-the-best-dumpling-spots-in-the-bay-area","path":"/bayareabites/134814/a-guide-to-the-bay-areas-favorite-dumplings","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":{"tag":"dumplings","label":"More Dumplings ","num":"1","target":"_blank"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nDumplings! We know them, we love them and we all have our favorite spots for them. What constitutes a dumpling, you ask?\u003c/p>\n\u003cp>\u003cstrong>Dumpling (n.)\u003c/strong>: \u003cem>a rounded mass of steamed and seasoned dough, often served in soup or with stewed meat\u003c/em>.\u003c/p>\n\u003cp>Many cultures have their own types of dumplings. According to Wikipedia, even ravioli and tortellini fit the basic definition of a dumpling — David Chang even covered this revelation in his show, \u003ca href=\"https://www.eater.com/2018/2/23/17021424/ugly-delicious-stuffed-recap-season-1-episode-8\">\u003ci>Ugly Delicious\u003c/i>\u003c/a>!\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"970688482342592512"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>When Bay Area Bites tackled the topic of dumplings in the Bay Area before, it was mostly the Chinese version of them. We tried them in the East Bay (\u003ca href=\"https://www.kqed.org/bayareabites/111374/bay-area-bites-guide-to-5-favorite-dumplings-in-oakland-and-berkeley\">Oakland and Berkeley\u003c/a>), in \u003ca href=\"https://www.kqed.org/bayareabites/108972/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco\">San Francisco\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/106934/bay-area-bites-guide-to-5-favorite-dim-sum-restaurants-south-of-san-francisco\">south of San Francisco\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’ve even shown you how to make them at home — \u003ca href=\"https://www.kqed.org/bayareabites/10798/pork-and-shrimp-dumplings-jiao-zi\">this recipe\u003c/a> is pretty timeless and is great eaten by itself or \u003ca href=\"https://www.kqed.org/bayareabites/132285/at-chinese-new-year-every-family-has-a-tradition\">in hot pot\u003c/a>. And yes, \u003ca href=\"https://www.facebook.com/KQEDcheckplease/photos/a.10150428158745232/10162484492970232/?type=3&theater\">as many of you stated\u003c/a>, mom’s homemade dumplings will always be the best, but when you’re far from home or there are no ingredients on hand to make some, it’s good to have a place in your back pocket.\u003c/p>\n\u003cp>We recently asked you, the KQED community, to share their favorite dumpling spots, and we’ve compiled the submissions into this handy list for you! Most of the comments suggested Chinese restaurants, but shout-out to the Pushkin and Mama Papa Lithuanian lovers out there.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As always, our guides are by no means exhaustive, so, if we’re missing a dumpling eatery that people should try, let us know on \u003cb>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>\u003c/b> or \u003cb>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://cityviewdimsum.com/\">City View\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ton-kiang-san-francisco\">Ton Kiang\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/Hang-Ah-Tea-Room-223720221142534/\">Hang Ah Tearoom\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dragonbeaux.com/\">Dragon Beaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-specialist-san-francisco-2\">Dumpling Specialist\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shanghaidumplingkingsf.com/\">Shanghai Dumpling King\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1213/check-please-bay-area-season-4-episode-2-402\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-house-san-francisco\">Shanghai House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.maklichinese.com/\">Makli\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\">Kingdom of Dumpling\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/17480/check-please-bay-area-reviews-backdoor-bistro-wine-bar-kingdom-of-dumpling-john-ash-co\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-house-san-francisco?osq=dumpling+house\">Dumpling House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.dumpling-kitchen.com/\">Dumpling Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://harborviewsf.com/\">Harborview Restaurant & Bar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shandong-deluxe-san-francisco\">Shandong Deluxe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/good-luck-dim-sum-san-francisco\">Good Luck Dim Sum\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Good-Mong-Kok-Bakery/107194425985610\">Good Mong Kok Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamajissf.com/\">Mama Ji’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shenhua.co/\">Shen Hua\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.shangrilalosgatos.com/\">Shangri-La\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.redjaderestaurant.com/mobile.html\">Red Jade\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1347/red-jade-reviews\">Read the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/yummy-dumpling-san-francisco\">Yummy Dumpling\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/china-north-dumpling-san-francisco\">China North Dumpling King\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yanksing.com/\">Yank Sing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-pancakes-san-francisco\">House of Pancakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-alley-san-francisco\">Dumpling Alley\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chilihousesf.com/\">Chili House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://henryshunan.com/\">Henry’s Hunan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zandyrestaurant.com/\">Z & Y Restaurant\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xiao-long-bao-san-francisco\">Xiao Long Bao\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.peonyseafood.com/\">Peony Seafood Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://shandongoakland.com/\">Shandong\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama\u003c/a> (Pop-up)\u003c/li>\n\u003cli>\u003ca href=\"https://www.greatchinaberkeley.com/\">Great China\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://sichuanhouse.squarespace.com/\">Sichuan House\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/New-Dumpling/613245789150332\">New Dumpling\u003c/a> (El Cerrito)\u003c/li>\n\u003cli>\u003ca href=\"http://hkeo.us/\">Hong Kong East Ocean\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.goodtoeatdumplings.com/about-us\">Good To Eat Dumplings\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eastoceanseafoodrestaurant.com/\">East Ocean Seafood Restaurant\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://fremontbingsdumplings.weebly.com/\">Bing’s Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yinyinlivermore.com/\">The Yin Yin\u003c/a> (Livermore)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-bistro-newark\">Shanghai Bistro\u003c/a> (Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/din-ding-dumpling-house-fremont-4\">Din Ding Dumpling\u003c/a> House (Union City)\u003c/li>\n\u003cli>\u003ca href=\"https://shanghaidumplinghouse.business.site/\">Shanghai Dumpling House\u003c/a> (Pleasanton)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fullhousechinesefremont.com/\">Full House Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/category/Chinese-Restaurant/Qi-Dumpling-Lounge-113775862461728/\">Qi Dumpling Lounge\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-dumplings-union-city\">House of Dumplings\u003c/a> (Union City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamapapalithuania.com/\">Mama Papa Lithuania\u003c/a> (Alameda) \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dumplinggarden.com/contact/\">Dumpling Garden\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"https://dumplingempire.localon.com/\">Dumpling Empire\u003c/a> (South San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingcityca.com/\">Dumpling City\u003c/a> (Palo Alto)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cookingpapa.us/\">Cooking Papa\u003c/a> (Foster City, Mountain View, Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xlb-kitchen-cupertino-3\">XLB Kitchen\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/panda-dumpling-san-carlos\">Panda Dumpling\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-restaurant-foster-city-3\">Joy Restaurant\u003c/a> (Foster City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingdepot.com/\">Dumpling Depot\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastyplacemillbrae.com/\">Tasty Place\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-circle-dumplings-san-bruno\">Red Circle Dumpling\u003c/a> (San Bruno)\u003c/li>\n\u003cli>\u003ca href=\"http://townofdumpling.com/\">Town of Dumpling\u003c/a> (San Mateo)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\">Shanghai Dumpling Shop\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://idumplingredwood.com/\">iDumpling\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/oriental-garden-campbell\">Oriental Garden\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/tong-dumpling-cupertino\">Tong Dumpling\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://dintaifungusa.com/\">Din Tai Fung\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/fullsteamdumpling/\">Full Steam Dumpling\u003c/a> (Santa Cruz)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dim-sum-king-sunnyvale\">Dim Sum King\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandpalaceseafoodrestaurant.com/\">Grand Palace\u003c/a> (South SF)\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.harmonyrestaurantgroup.com/\">Harmony Restaurant\u003c/a> (Mill Valley)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134814/a-guide-to-the-bay-areas-favorite-dumplings","authors":["11404"],"categories":["bayareabites_2998","bayareabites_8770","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_90","bayareabites_91","bayareabites_181","bayareabites_61"],"tags":["bayareabites_13285","bayareabites_16243","bayareabites_14751","bayareabites_1544","bayareabites_14773","bayareabites_9710","bayareabites_13419","bayareabites_16470","bayareabites_16469","bayareabites_3472","bayareabites_14757","bayareabites_16252","bayareabites_14745","bayareabites_14746"],"featImg":"bayareabites_134826","label":"bayareabites"},"bayareabites_134758":{"type":"posts","id":"bayareabites_134758","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134758","score":null,"sort":[1569431740000]},"guestAuthors":[],"slug":"international-flavor-local-ingredients-get-your-mochi-donut-fix-in-the-bay","title":"International Flavor, Local Ingredients: Get Your Mochi Donut Fix in the Bay","publishDate":1569431740,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_45322,bayareabites_83526' label='More Mochi to Munch On' target=_blank]\u003c/p>\n\u003cp>Cupcakes, cake pops, and cronuts have all had their 15 minutes of fame in the food world. But these days, social media is filled with images and mentions of the mochi donut. \u003c/p>\n\u003cp>The combination of the American donut and Japanese mochi, a traditional rice cake made of sweet glutinous rice flour, makes a food trend that is both yummy AND photogenic. The mochi rice flour adds a chewy, almost bouncy texture to a normally dense, cakey donut. And its eye-catching appearance comes from several donut balls stuck together to form a circular ring shape, making it look more like a bracelet than a snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mister-donut.com/\">Mister Donut\u003c/a> in Japan is credited with first selling this donut hybrid in 2003, where they call them “Pon de Rings.” Seeing how popular they were in Japan, second-generation baker, Chris Watanabe decided to start his own mochi donut shop in Honolulu called \u003ca href=\"http://modohawaii.com/\">MoDo Donuts\u003c/a> in 2017 and added signature glazes like lilikoi (passionfruit), matcha and black sesame.\u003c/p>\n\u003cp>By the time MoDo set up their first temporary pop-up shop in San Jose’s \u003ca href=\"https://mitsuwa.com/sj/\">Mitsuwa Marketplace\u003c/a> in April of 2018, Bay Area foodies waited upwards of 90 minutes just to get their hands on one of these donuts. Since then, MoDo’s pop-up shop has made appearances every few months in the South Bay, and their popularity hasn’t waned judging by continued long wait times.\u003c/p>\n\u003cfigure id=\"attachment_134805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-2.jpg\" alt=\"Shared storefront between Yama-chan and Mochill\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shared storefront between Yama-chan and Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be a recognizable part of any trend, timing is everything, and Mochill knew they wanted to be the first ones out of the gate in San Francisco. Their family business is more accustomed to making takoyaki (fried octopus puffs) in Honolulu where they have made a name for themselves with their restaurant, Yama-chan. When they decided to open a takoyaki in Japantown, they wanted to add a separate brand that would focus instead on a sweet snack. Enter \u003ca href=\"https://www.instagram.com/mochill_sf/\">Mochill\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their mochi donuts don’t stray from the currently popular Pon de Ring style, but the owner’s son Taisuke Yamamoto says that Mochill’s main differentiator is their flavors and the addition of toppings like dried fruits, macadamia nuts, and cereal. “We have Fruity Pebbles, White Chocolate, Kinako (a soybean powder that’s a popular flavor in Japan), and we’re working on a peanut butter and jelly, and a Nutella flavor,” he says. They offer six flavors every day, three of which change every few days.\u003c/p>\n\u003cfigure id=\"attachment_134806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134806\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-3.jpg\" alt=\"Flavors of the day displayed at Mochill\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavors of the day displayed at Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening in July earlier this year, they’ve been selling out daily. “We sell-out an hour before we close every day. Weekends are pretty crazy. But I don’t think customers wait more than an hour.”\u003c/p>\n\u003cp>There’s no doubt that Mochill’s business is built on a trend, but Yamamoto believes their longevity is secure because of a flexible business model. “We’re trying to focus on mochi desserts, so we can do anything mochi. They don’t have to be donuts.” They plan on expanding the menu with other non-donut items and beverages in the future. Yamamoto says they’re also hoping to add more Bay Area locations and even expand to Southern California and Texas. “Our company mission is to spread the greatness of Japanese food culture.”\u003c/p>\n\u003cfigure id=\"attachment_134807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-4.jpg\" alt=\"Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, not all mochi donuts follow the same formula. At \u003ca href=\"https://thirdculturebakery.com/\">Third Culture Bakery\u003c/a> in Berkeley, partners in business and in life, Chef Sam Butarbutar and Wenter Shyu started their wholesale business with their now famous mochi muffin back in 2016. But these days, their mochi donuts have become just as popular.\u003c/p>\n\u003cp>Butarbutar used to make an Indonesian sweet steamed rice cake with his Mom called Kueh Lapis, so using rice flour was something he was used to. The combination of his classic French pastry expertise along with his desire to create something that would be true to his heritage lead to the mochi muffin.\u003c/p>\n\u003cp>But it was Shyu who suggested trying the same idea with making a donut. At first, Butarbutar resisted. “After months of pestering him, he finally made one,” says Shyu, and that’s when his partner agreed to try selling it. In the Spring of 2018, they made four dozen the first day and sold out within an hour.\u003c/p>\n\u003cfigure id=\"attachment_134808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-5.jpg\" alt=\"Display case of mochi muffins and donuts at Third Culture Bakery\" width=\"1920\" height=\"1386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1200x866.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Display case of mochi muffins and donuts at Third Culture Bakery \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I think people are just obsessed with donuts. This is just a different iteration of that,” says Shyu. “And the texture of a mochi donut is just incredible!”\u003c/p>\n\u003cp>Though they still have that signature chewy texture, Third Culture Bakery’s mochi donuts are not made in the pon de ring style, and they are also gluten-free, unlike most other mochi donuts. Butarbutar’s recipe is made solely with rice flour and not a rice/wheat flour blend like most others.\u003c/p>\n\u003cp>“Ours is a true butter mochi donut,” says Shyu “You get that velvety buttery texture with the chewiness of the mochi and it makes it slightly denser. And it’s baked, we don’t fry them. We use quality ingredients like Koda Farms rice flour from California. All the vibrant colors of our donuts come from the ingredients we use. We actually puree down fresh mangoes and passionfruit for our glaze.”\u003c/p>\n\u003cfigure id=\"attachment_134809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-6.jpg\" alt=\"\" width=\"1920\" height=\"2562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-1020x1361.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-899x1200.jpg 899w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery mochi donuts. Top to bottom: Mango Passionfruit with Cocoa Nibs, Yuzu Lemon, Chocolate \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They’re hoping their efforts to be different will also work well in other markets. Plans are underway to open a Third Culture bakery/showroom as well as a matcha cafe in Denver by the end of the year, and another in Los Angeles next year. “Some people say that we’re not a ‘real’ mochi donut, but we’re not trying to take away from any other donuts out there,” says Shyu. “We’re just trying to add a different option. I think there’s room for everybody.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The success of both Third Culture and Mochill in such a short amount of time proves that even within a food trend, there’s room for more than one iteration. And if public demand is any indication, there’s still plenty of time left in the mochi donut’s 15 minutes of fame.\u003c/p>\n\n","blocks":[],"excerpt":"Originally found in Japan and Hawaii, the combination of the American donut and Japanese mochi makes a food trend that is both yummy AND photogenic.","status":"publish","parent":0,"modified":1569457196,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1126},"headData":{"title":"International Flavor, Local Ingredients: Get Your Mochi Donut Fix in the Bay | KQED","description":"Originally found in Japan and Hawaii, the combination of the American donut and Japanese mochi makes a food trend that is both yummy AND photogenic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134758 https://ww2.kqed.org/bayareabites/?p=134758","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/25/international-flavor-local-ingredients-get-your-mochi-donut-fix-in-the-bay/","disqusTitle":"International Flavor, Local Ingredients: Get Your Mochi Donut Fix in the Bay","path":"/bayareabites/134758/international-flavor-local-ingredients-get-your-mochi-donut-fix-in-the-bay","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_45322,bayareabites_83526","label":"More Mochi to Munch On ","target":"_blank"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cupcakes, cake pops, and cronuts have all had their 15 minutes of fame in the food world. But these days, social media is filled with images and mentions of the mochi donut. \u003c/p>\n\u003cp>The combination of the American donut and Japanese mochi, a traditional rice cake made of sweet glutinous rice flour, makes a food trend that is both yummy AND photogenic. The mochi rice flour adds a chewy, almost bouncy texture to a normally dense, cakey donut. And its eye-catching appearance comes from several donut balls stuck together to form a circular ring shape, making it look more like a bracelet than a snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mister-donut.com/\">Mister Donut\u003c/a> in Japan is credited with first selling this donut hybrid in 2003, where they call them “Pon de Rings.” Seeing how popular they were in Japan, second-generation baker, Chris Watanabe decided to start his own mochi donut shop in Honolulu called \u003ca href=\"http://modohawaii.com/\">MoDo Donuts\u003c/a> in 2017 and added signature glazes like lilikoi (passionfruit), matcha and black sesame.\u003c/p>\n\u003cp>By the time MoDo set up their first temporary pop-up shop in San Jose’s \u003ca href=\"https://mitsuwa.com/sj/\">Mitsuwa Marketplace\u003c/a> in April of 2018, Bay Area foodies waited upwards of 90 minutes just to get their hands on one of these donuts. Since then, MoDo’s pop-up shop has made appearances every few months in the South Bay, and their popularity hasn’t waned judging by continued long wait times.\u003c/p>\n\u003cfigure id=\"attachment_134805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-2.jpg\" alt=\"Shared storefront between Yama-chan and Mochill\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shared storefront between Yama-chan and Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be a recognizable part of any trend, timing is everything, and Mochill knew they wanted to be the first ones out of the gate in San Francisco. Their family business is more accustomed to making takoyaki (fried octopus puffs) in Honolulu where they have made a name for themselves with their restaurant, Yama-chan. When they decided to open a takoyaki in Japantown, they wanted to add a separate brand that would focus instead on a sweet snack. Enter \u003ca href=\"https://www.instagram.com/mochill_sf/\">Mochill\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their mochi donuts don’t stray from the currently popular Pon de Ring style, but the owner’s son Taisuke Yamamoto says that Mochill’s main differentiator is their flavors and the addition of toppings like dried fruits, macadamia nuts, and cereal. “We have Fruity Pebbles, White Chocolate, Kinako (a soybean powder that’s a popular flavor in Japan), and we’re working on a peanut butter and jelly, and a Nutella flavor,” he says. They offer six flavors every day, three of which change every few days.\u003c/p>\n\u003cfigure id=\"attachment_134806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134806\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-3.jpg\" alt=\"Flavors of the day displayed at Mochill\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavors of the day displayed at Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening in July earlier this year, they’ve been selling out daily. “We sell-out an hour before we close every day. Weekends are pretty crazy. But I don’t think customers wait more than an hour.”\u003c/p>\n\u003cp>There’s no doubt that Mochill’s business is built on a trend, but Yamamoto believes their longevity is secure because of a flexible business model. “We’re trying to focus on mochi desserts, so we can do anything mochi. They don’t have to be donuts.” They plan on expanding the menu with other non-donut items and beverages in the future. Yamamoto says they’re also hoping to add more Bay Area locations and even expand to Southern California and Texas. “Our company mission is to spread the greatness of Japanese food culture.”\u003c/p>\n\u003cfigure id=\"attachment_134807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-4.jpg\" alt=\"Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, not all mochi donuts follow the same formula. At \u003ca href=\"https://thirdculturebakery.com/\">Third Culture Bakery\u003c/a> in Berkeley, partners in business and in life, Chef Sam Butarbutar and Wenter Shyu started their wholesale business with their now famous mochi muffin back in 2016. But these days, their mochi donuts have become just as popular.\u003c/p>\n\u003cp>Butarbutar used to make an Indonesian sweet steamed rice cake with his Mom called Kueh Lapis, so using rice flour was something he was used to. The combination of his classic French pastry expertise along with his desire to create something that would be true to his heritage lead to the mochi muffin.\u003c/p>\n\u003cp>But it was Shyu who suggested trying the same idea with making a donut. At first, Butarbutar resisted. “After months of pestering him, he finally made one,” says Shyu, and that’s when his partner agreed to try selling it. In the Spring of 2018, they made four dozen the first day and sold out within an hour.\u003c/p>\n\u003cfigure id=\"attachment_134808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-5.jpg\" alt=\"Display case of mochi muffins and donuts at Third Culture Bakery\" width=\"1920\" height=\"1386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1200x866.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Display case of mochi muffins and donuts at Third Culture Bakery \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I think people are just obsessed with donuts. This is just a different iteration of that,” says Shyu. “And the texture of a mochi donut is just incredible!”\u003c/p>\n\u003cp>Though they still have that signature chewy texture, Third Culture Bakery’s mochi donuts are not made in the pon de ring style, and they are also gluten-free, unlike most other mochi donuts. Butarbutar’s recipe is made solely with rice flour and not a rice/wheat flour blend like most others.\u003c/p>\n\u003cp>“Ours is a true butter mochi donut,” says Shyu “You get that velvety buttery texture with the chewiness of the mochi and it makes it slightly denser. And it’s baked, we don’t fry them. We use quality ingredients like Koda Farms rice flour from California. All the vibrant colors of our donuts come from the ingredients we use. We actually puree down fresh mangoes and passionfruit for our glaze.”\u003c/p>\n\u003cfigure id=\"attachment_134809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-6.jpg\" alt=\"\" width=\"1920\" height=\"2562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-1020x1361.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-899x1200.jpg 899w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery mochi donuts. Top to bottom: Mango Passionfruit with Cocoa Nibs, Yuzu Lemon, Chocolate \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They’re hoping their efforts to be different will also work well in other markets. Plans are underway to open a Third Culture bakery/showroom as well as a matcha cafe in Denver by the end of the year, and another in Los Angeles next year. “Some people say that we’re not a ‘real’ mochi donut, but we’re not trying to take away from any other donuts out there,” says Shyu. “We’re just trying to add a different option. I think there’s room for everybody.”\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 success of both Third Culture and Mochill in such a short amount of time proves that even within a food trend, there’s room for more than one iteration. And if public demand is any indication, there’s still plenty of time left in the mochi donut’s 15 minutes of fame.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134758/international-flavor-local-ingredients-get-your-mochi-donut-fix-in-the-bay","authors":["5127"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_1653","bayareabites_4084","bayareabites_1807","bayareabites_90","bayareabites_265","bayareabites_91"],"tags":["bayareabites_49","bayareabites_12011","bayareabites_9710","bayareabites_10052"],"featImg":"bayareabites_134803","label":"bayareabites"},"bayareabites_134773":{"type":"posts","id":"bayareabites_134773","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134773","score":null,"sort":[1568828095000]},"guestAuthors":[],"slug":"5-restaurants-near-sfo-worth-landing-at","title":"5 Restaurants Near SFO Worth Landing At","publishDate":1568828095,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='news_11773215,arts_13860218' label='More News About SFO' target=_]\u003cbr>\nSlowly but surely, the San Francisco International Airport (SFO) dining scene’s improvement is making the airport a slightly less frustrating experience. With recent openings from current and former local favorites like the Manufactory Food Hall, 1300 on Fillmore (which is no longer on Fillmore) and Farmer Brown (the SF sibling is closed), it’s actually possible to have a legitimately good meal past security.\u003c/p>\n\u003cp>But, it’s still airport dining, which comes with the background soundtrack of “white courtesy telephone” requests and angry passengers screaming at gate agents (and don’t forget the inflated prices). Fortunately for those coming and going from SFO, the surrounding area is filled with outstanding dining choices of all price points and cuisines. \u003c/p>\n\u003cp>With the holiday travel blitz soon to start and \u003ca href=\"https://www.kqed.org/news/11773215/hundreds-of-flight-delays-and-cancellations-at-sfo-heres-what-to-expect\">the current runway construction causing hundreds of delays and cancellations daily\u003c/a>, now is the time to have a great meal near SFO to take the edge off catching a flight—or give you an incentive to sit through 101 traffic when your roommate asks for a ride.\u003c/p>\n\u003ch2>Bertolucci’s\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ubRUgRHn5uWLPjQw8\">421 Cypress Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci.jpg\" alt=\"The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Only a handful of restaurants in the Bay Area can remember when Herbert Hoover was elected over Al Smith. South San Francisco’s \u003ca href=\"http://sodinisbertoluccis.com/\">beloved classic Italian destination\u003c/a> is one of them.\u003cbr>\nSince 1928, Peninsula diners have come to this \u003ca href=\"https://www.kqed.org/checkplease/613/sodinis-bertoluccis-ristorante-reviews\">Check, Please! Bay Area-approved\u003c/a> venerable address for tried-and-true Italian favorites with a slight Tuscan emphasis, which reflects where the Bertolucci family is originally from. Since 2005, the restaurant has been owned by Peter Sodini (the founder of North Beach’s equally beloved Golden Boy Pizza) after the Bertoluccis retired and sold the establishment.\u003c/p>\n\u003cfigure id=\"attachment_134780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg\" alt=\"Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That connection would explain why Golden Boy pizza is available on the menu, but the rest of what the kitchen produces probably looks much like it did 90 years ago but is far from tired: osso buco, veal Milanese, linguine con vongole, lasagna. Along with the complimentary, generous bread platter of cheese pizza-like focaccia hunks and sourdough slices, most tables start with a Caesar salad that prominently displays tiny anchovy filets draped on top. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pastas are split between customizable pick-a-style and pick-a-sauce format, or traditional favorites like creamy tortellini Carbonara. For secondi, if you’re a first-timer, it’s all about trying the hardly innovative but perfectly done picatta sauce with salmon, veal or chicken. The silky mashed potatoes with it are particularly special and warrant your own trip. To conclude, biscotti, cannoli and silky chocolate praline (like a chocolate mousse torte) are must-orders, meaning that some additional dessert time should be allotted before catching a flight. \u003c/p>\n\u003cfigure id=\"attachment_134800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg\" alt=\"The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bertolucci’s certainly falls into that “they don’t make ‘em like this anymore” group.With hulking plates of spaghetti and meatballs, dim lighting, retro Italian posters and art, and plush Rat Pack-era red leather booths, Bertolucci’s isn’t trying to replicate history. It IS history.\u003c/p>\n\u003ch2>Flavas Jamaican Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JSBZVHakMBEeGJdL9\">314 Linden Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-south-sf.jpg\" alt=\"Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the closings of \u003ca href=\"https://www.kqed.org/bayareabites/131123/isla-vida-looks-to-make-waves-of-impact-in-the-fillmore\">Isla Vida\u003c/a> and Kaya in recent months, the Bay Area’s already compact roster of Caribbean restaurants shrunk even further. Luckily, one of the region’s remaining stalwarts for jerk chicken and oxtails is still going strong—and happens to be right by SFO.\u003cbr>\n[aside tag='guides' num='2' align='left' target=_ label='More Bay Area Guides']\u003cbr>\nChef/owner Leroy Douglas started cooking for his family in Jamaica at just 10 years old and after a long, winding career cooking all over North America, he ended up in South San Francisco opening this casual, charming restaurant with a definitive rendition of jerk chicken. \u003c/p>\n\u003cp>It has the ideal mix of Scotch bonnet peppers, cloves and a host of other spices that strike the right sharp spice/earthiness notes in coating the chicken without overwhelming it. The marinade has an interesting thickness to it that is rarely seen in jerk chicken preparations and must contribute to keeping the meat extra moist. \u003c/p>\n\u003cfigure id=\"attachment_134783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-plate.jpg\" alt=\"A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Guests can order the jerk chicken à la carte or as part of a combo with fall-off-the-bone oxtail or jerk salmon. There’s terrific detail in the cooking—huge depth to the gravy with the oxtail, deft seasoning with the rice and beans, perfectly caramelized plantains. \u003c/p>\n\u003cp>Outside of a Bob Marley poster and a painting of the Caribbean Sea at sunset, Flavas keeps it low-key on the design front in the tidy dining room. But when diners look at that shimmering Caribbean water and have a bite of the jerk chicken, there’s a special moment where diners have no worries, whether it’s just a quick lunch or dinner before a redeye. \u003c/p>\n\u003ch2>Royal Feast\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/CLx8uTd1CpwJyfr37\">148 El Camino Real\u003c/a>\u003cbr>\nMillbrae\u003c/p>\n\u003cfigure id=\"attachment_134784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast.jpg\" alt=\"Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can count on one hand the number of restaurants between the South Bay and Daly City that San Francisco Chronicle dining critics Michael Bauer and Soleil Ho named to their annual ‘Top 100’ guides in 2018 or 2019. \u003ca>\u003c/a>Royal Feast, a relatively intimate 80-seat spot in Millbrae, is one of them—and for good reason. \u003c/p>\n\u003cp>Chef Zongyi Liu is one of the Peninsula’s most acclaimed chefs, both because of how consistently excellent his cooking is with a roughly 100 item-long menu and because he competed in the Bocuse d’Or global gastronomy competition representing his native China several years ago. \u003c/p>\n\u003cfigure id=\"attachment_134785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-feast.jpg\" alt=\"The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His menu is a mix of Szechuan favorites, seldom-seen royal banquet dishes generally served in large format styles, and the more expected Chinese or Chinese-American fare. The quality is strong, where even the oft-ridiculed kung pao chicken turns out to be a delight of spice, crunch and, yes, plenty of numbness from the ma-la sensation of Szechuan peppers. \u003c/p>\n\u003cp>Keep an eye out for the mapo tofu, pork dumplings in chili oil or the must-order poached fish fillet in chili oil, along with items in the ‘Chef’s Recommendations’ (the pork belly and sea cucumber won over this jaded pork belly eater) and ‘Royal Cuisine’ sections. For diners in the mood for Beijing-style smoked duck with crackling crispy skin served on a duck-shaped platter (it’s true), this is definitely one of the better renditions in SF or the Peninsula.\u003c/p>\n\u003cfigure id=\"attachment_134786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg\" alt=\"A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, one other recommendation—every table should get at least one order of the scallion pancakes. They arrive scalding hot, slightly doughy in the center and, not revealed on the menu, accompanied by a baba ghanoush-evoking eggplant dip. Use the pancake with everything—spread the eggplant, dunk it in chili oil, use it for the additional duck slices, slather sea cucumber on it. It’s your feast. Enjoy!\u003c/p>\n\u003ch2>Gintei\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ZDiX88nDZkfeebfW6\">235 El Camino Real\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-bar.jpg\" alt=\"The relaxed yet elegant sushi counter at Gintei in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The relaxed yet elegant sushi counter at Gintei in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While omakase-only restaurants in San Francisco now charge north of $200 for their exquisite offerings, an omakase for sushi or sashimi at \u003ca href=\"http://gintei.co/\">Gintei\u003c/a> in San Bruno is either $50 or $65 — and generally a dozen of their fish offerings come from the same source: Tokyo’s famed Tsukiji Fish Market.\u003c/p>\n\u003cp>It’s easy to get carried away price-wise going the à la carte specials route at Gintei when the likes of Hokkaido uni and A5 Wagyu are over $20 per bite. However, an enjoyable bento box lunch or sushi-filled dinner here doesn’t have to focus on the luxury ingredients.\u003c/p>\n\u003cfigure id=\"attachment_134788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg\" alt=\"The Rainbow #1 roll at San Bruno’s Gintei right by SFO.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rainbow #1 roll at San Bruno’s Gintei right by SFO. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gintei satisfies that hard-to-find niche where the omakase isn’t stratospheric, the à la carte fish quality is sensational AND the non-sushi or sashimi plates are equally well-executed. Of all the restaurants in the immediate SFO area, this is the one that is the most flexible for all kinds of diners. \u003c/p>\n\u003cp>Come to the sushi bar, say “omakase” and out comes a parade of minimally adorned, maximum quality shima aji, kanpachi and katsuo. Or, bring the family, sit in the slightly sleek dining room (bring a jacket because the air conditioning can be strangely strong here), and order individual rolls or nigiri offerings from the various specials board or printed menu. \u003c/p>\n\u003cfigure id=\"attachment_134792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-nigiri.jpg\" alt=\"An assortment of nigiri specials at Gintei.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of nigiri specials at Gintei. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But wait, then there’s the beautifully fried tempura, grilled salmon collar, and a delightful bowl of chilled ankimo (monkfish liver) that tempt from the kitchen. There are lots of choices. The good news? There’s no going wrong here.\u003c/p>\n\u003ch2>Sam Choy’s Poke to the Max\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/aqQbC885TogLs5YW9\">629 San Mateo Ave.\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-room.jpg\" alt=\"Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before celebrity chefs were celebrity chefs featured on gossip websites and Instagram feeds, they were just iconic, game-changing chefs like Sam Choy was (and still is) to the Hawaiian Islands. Along with the likes of Alan Wong and Roy Yamaguchi (the ‘Roy’ of Roy’s in San Francisco), Choy lifted up the ingredient quality and culinary identity of Hawaii’s beautiful and delicious cuisine. Not only that, Choy was one of the first ‘celebrity chefs’ that an airline used to design menus to make airplane food going to Hawaii actually not just, well, airplane food.\u003c/p>\n\u003cp>Coincidence or not, almost a decade after he began consulting for American Airlines, Choy’s \u003ca href=\"https://www.samchoyspoke.com/\">first restaurant outpost\u003c/a> is one of the closest eateries to SFO. As the name suggests, poke is the headliner. \u003c/p>\n\u003cp>Customizable poke bars are becoming as ubiquitous as sandwich delis in the Bay Area, but the shoyu salmon and creamy avocado here are as good as it gets anywhere in the region thanks to the pristine fish quality used. The customizable option comes into play where diners choose between tacos, wraps, salads and rice plates as the base for their poke. Unlike other poke bars, this one doesn’t offer an endless array of garnishes. \u003c/p>\n\u003cfigure id=\"attachment_134790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-poke.jpg\" alt=\"A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the poke, there are several other Hawaiian favorites like musubis (think sushi burritos) that include the obligatory spam but also branch out to other proteins. Classic Hawaiian plate lunches are served with the signature scoops of macaroni salad and rice alongside hearty proteins like ‘loco moco’ that can be a beef patty or, as is so 2019, a vegan one with ‘Just Egg’ and an Impossible burger patty. \u003c/p>\n\u003cp>There is a pleasant refinement here in general that makes it more along the lines of a ‘fine fast-casual’ spot than just ‘fast-casual.’ Plants hang from the walls, the poke is nicely plated instead of being just an uninspired scoop on a rice bowl, the scoops of rice sports flecks of umami-rich dried seaweed on top, and sunlight comes streaming in making the place positively glow even on foggy mornings. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It might not be poke on the beach but it’s at least close to the max poke experience.\u003c/p>\n\n","blocks":[],"excerpt":"Whether you're picking up, dropping off or just don't fancy eating in the airport before your flight, try out one of these restaurants near the San Francisco International Airport (SFO).","status":"publish","parent":0,"modified":1568828095,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":2118},"headData":{"title":"5 Restaurants Near SFO Worth Landing At | KQED","description":"Whether you're picking up, dropping off or just don't fancy eating in the airport before your flight, try out one of these restaurants near the San Francisco International Airport (SFO).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134773 https://ww2.kqed.org/bayareabites/?p=134773","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/18/5-restaurants-near-sfo-worth-landing-at/","disqusTitle":"5 Restaurants Near SFO Worth Landing At","path":"/bayareabites/134773/5-restaurants-near-sfo-worth-landing-at","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":"news_11773215,arts_13860218","label":"More News About SFO ","target":"_"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSlowly but surely, the San Francisco International Airport (SFO) dining scene’s improvement is making the airport a slightly less frustrating experience. With recent openings from current and former local favorites like the Manufactory Food Hall, 1300 on Fillmore (which is no longer on Fillmore) and Farmer Brown (the SF sibling is closed), it’s actually possible to have a legitimately good meal past security.\u003c/p>\n\u003cp>But, it’s still airport dining, which comes with the background soundtrack of “white courtesy telephone” requests and angry passengers screaming at gate agents (and don’t forget the inflated prices). Fortunately for those coming and going from SFO, the surrounding area is filled with outstanding dining choices of all price points and cuisines. \u003c/p>\n\u003cp>With the holiday travel blitz soon to start and \u003ca href=\"https://www.kqed.org/news/11773215/hundreds-of-flight-delays-and-cancellations-at-sfo-heres-what-to-expect\">the current runway construction causing hundreds of delays and cancellations daily\u003c/a>, now is the time to have a great meal near SFO to take the edge off catching a flight—or give you an incentive to sit through 101 traffic when your roommate asks for a ride.\u003c/p>\n\u003ch2>Bertolucci’s\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ubRUgRHn5uWLPjQw8\">421 Cypress Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci.jpg\" alt=\"The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Only a handful of restaurants in the Bay Area can remember when Herbert Hoover was elected over Al Smith. South San Francisco’s \u003ca href=\"http://sodinisbertoluccis.com/\">beloved classic Italian destination\u003c/a> is one of them.\u003cbr>\nSince 1928, Peninsula diners have come to this \u003ca href=\"https://www.kqed.org/checkplease/613/sodinis-bertoluccis-ristorante-reviews\">Check, Please! Bay Area-approved\u003c/a> venerable address for tried-and-true Italian favorites with a slight Tuscan emphasis, which reflects where the Bertolucci family is originally from. Since 2005, the restaurant has been owned by Peter Sodini (the founder of North Beach’s equally beloved Golden Boy Pizza) after the Bertoluccis retired and sold the establishment.\u003c/p>\n\u003cfigure id=\"attachment_134780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg\" alt=\"Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That connection would explain why Golden Boy pizza is available on the menu, but the rest of what the kitchen produces probably looks much like it did 90 years ago but is far from tired: osso buco, veal Milanese, linguine con vongole, lasagna. Along with the complimentary, generous bread platter of cheese pizza-like focaccia hunks and sourdough slices, most tables start with a Caesar salad that prominently displays tiny anchovy filets draped on top. \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>Pastas are split between customizable pick-a-style and pick-a-sauce format, or traditional favorites like creamy tortellini Carbonara. For secondi, if you’re a first-timer, it’s all about trying the hardly innovative but perfectly done picatta sauce with salmon, veal or chicken. The silky mashed potatoes with it are particularly special and warrant your own trip. To conclude, biscotti, cannoli and silky chocolate praline (like a chocolate mousse torte) are must-orders, meaning that some additional dessert time should be allotted before catching a flight. \u003c/p>\n\u003cfigure id=\"attachment_134800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg\" alt=\"The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bertolucci’s certainly falls into that “they don’t make ‘em like this anymore” group.With hulking plates of spaghetti and meatballs, dim lighting, retro Italian posters and art, and plush Rat Pack-era red leather booths, Bertolucci’s isn’t trying to replicate history. It IS history.\u003c/p>\n\u003ch2>Flavas Jamaican Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JSBZVHakMBEeGJdL9\">314 Linden Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-south-sf.jpg\" alt=\"Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the closings of \u003ca href=\"https://www.kqed.org/bayareabites/131123/isla-vida-looks-to-make-waves-of-impact-in-the-fillmore\">Isla Vida\u003c/a> and Kaya in recent months, the Bay Area’s already compact roster of Caribbean restaurants shrunk even further. Luckily, one of the region’s remaining stalwarts for jerk chicken and oxtails is still going strong—and happens to be right by SFO.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"guides","num":"2","align":"left","target":"_","label":"More Bay Area Guides "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nChef/owner Leroy Douglas started cooking for his family in Jamaica at just 10 years old and after a long, winding career cooking all over North America, he ended up in South San Francisco opening this casual, charming restaurant with a definitive rendition of jerk chicken. \u003c/p>\n\u003cp>It has the ideal mix of Scotch bonnet peppers, cloves and a host of other spices that strike the right sharp spice/earthiness notes in coating the chicken without overwhelming it. The marinade has an interesting thickness to it that is rarely seen in jerk chicken preparations and must contribute to keeping the meat extra moist. \u003c/p>\n\u003cfigure id=\"attachment_134783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-plate.jpg\" alt=\"A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Guests can order the jerk chicken à la carte or as part of a combo with fall-off-the-bone oxtail or jerk salmon. There’s terrific detail in the cooking—huge depth to the gravy with the oxtail, deft seasoning with the rice and beans, perfectly caramelized plantains. \u003c/p>\n\u003cp>Outside of a Bob Marley poster and a painting of the Caribbean Sea at sunset, Flavas keeps it low-key on the design front in the tidy dining room. But when diners look at that shimmering Caribbean water and have a bite of the jerk chicken, there’s a special moment where diners have no worries, whether it’s just a quick lunch or dinner before a redeye. \u003c/p>\n\u003ch2>Royal Feast\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/CLx8uTd1CpwJyfr37\">148 El Camino Real\u003c/a>\u003cbr>\nMillbrae\u003c/p>\n\u003cfigure id=\"attachment_134784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast.jpg\" alt=\"Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can count on one hand the number of restaurants between the South Bay and Daly City that San Francisco Chronicle dining critics Michael Bauer and Soleil Ho named to their annual ‘Top 100’ guides in 2018 or 2019. \u003ca>\u003c/a>Royal Feast, a relatively intimate 80-seat spot in Millbrae, is one of them—and for good reason. \u003c/p>\n\u003cp>Chef Zongyi Liu is one of the Peninsula’s most acclaimed chefs, both because of how consistently excellent his cooking is with a roughly 100 item-long menu and because he competed in the Bocuse d’Or global gastronomy competition representing his native China several years ago. \u003c/p>\n\u003cfigure id=\"attachment_134785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-feast.jpg\" alt=\"The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His menu is a mix of Szechuan favorites, seldom-seen royal banquet dishes generally served in large format styles, and the more expected Chinese or Chinese-American fare. The quality is strong, where even the oft-ridiculed kung pao chicken turns out to be a delight of spice, crunch and, yes, plenty of numbness from the ma-la sensation of Szechuan peppers. \u003c/p>\n\u003cp>Keep an eye out for the mapo tofu, pork dumplings in chili oil or the must-order poached fish fillet in chili oil, along with items in the ‘Chef’s Recommendations’ (the pork belly and sea cucumber won over this jaded pork belly eater) and ‘Royal Cuisine’ sections. For diners in the mood for Beijing-style smoked duck with crackling crispy skin served on a duck-shaped platter (it’s true), this is definitely one of the better renditions in SF or the Peninsula.\u003c/p>\n\u003cfigure id=\"attachment_134786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg\" alt=\"A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, one other recommendation—every table should get at least one order of the scallion pancakes. They arrive scalding hot, slightly doughy in the center and, not revealed on the menu, accompanied by a baba ghanoush-evoking eggplant dip. Use the pancake with everything—spread the eggplant, dunk it in chili oil, use it for the additional duck slices, slather sea cucumber on it. It’s your feast. Enjoy!\u003c/p>\n\u003ch2>Gintei\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ZDiX88nDZkfeebfW6\">235 El Camino Real\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-bar.jpg\" alt=\"The relaxed yet elegant sushi counter at Gintei in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The relaxed yet elegant sushi counter at Gintei in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While omakase-only restaurants in San Francisco now charge north of $200 for their exquisite offerings, an omakase for sushi or sashimi at \u003ca href=\"http://gintei.co/\">Gintei\u003c/a> in San Bruno is either $50 or $65 — and generally a dozen of their fish offerings come from the same source: Tokyo’s famed Tsukiji Fish Market.\u003c/p>\n\u003cp>It’s easy to get carried away price-wise going the à la carte specials route at Gintei when the likes of Hokkaido uni and A5 Wagyu are over $20 per bite. However, an enjoyable bento box lunch or sushi-filled dinner here doesn’t have to focus on the luxury ingredients.\u003c/p>\n\u003cfigure id=\"attachment_134788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg\" alt=\"The Rainbow #1 roll at San Bruno’s Gintei right by SFO.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rainbow #1 roll at San Bruno’s Gintei right by SFO. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gintei satisfies that hard-to-find niche where the omakase isn’t stratospheric, the à la carte fish quality is sensational AND the non-sushi or sashimi plates are equally well-executed. Of all the restaurants in the immediate SFO area, this is the one that is the most flexible for all kinds of diners. \u003c/p>\n\u003cp>Come to the sushi bar, say “omakase” and out comes a parade of minimally adorned, maximum quality shima aji, kanpachi and katsuo. Or, bring the family, sit in the slightly sleek dining room (bring a jacket because the air conditioning can be strangely strong here), and order individual rolls or nigiri offerings from the various specials board or printed menu. \u003c/p>\n\u003cfigure id=\"attachment_134792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-nigiri.jpg\" alt=\"An assortment of nigiri specials at Gintei.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of nigiri specials at Gintei. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But wait, then there’s the beautifully fried tempura, grilled salmon collar, and a delightful bowl of chilled ankimo (monkfish liver) that tempt from the kitchen. There are lots of choices. The good news? There’s no going wrong here.\u003c/p>\n\u003ch2>Sam Choy’s Poke to the Max\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/aqQbC885TogLs5YW9\">629 San Mateo Ave.\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-room.jpg\" alt=\"Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before celebrity chefs were celebrity chefs featured on gossip websites and Instagram feeds, they were just iconic, game-changing chefs like Sam Choy was (and still is) to the Hawaiian Islands. Along with the likes of Alan Wong and Roy Yamaguchi (the ‘Roy’ of Roy’s in San Francisco), Choy lifted up the ingredient quality and culinary identity of Hawaii’s beautiful and delicious cuisine. Not only that, Choy was one of the first ‘celebrity chefs’ that an airline used to design menus to make airplane food going to Hawaii actually not just, well, airplane food.\u003c/p>\n\u003cp>Coincidence or not, almost a decade after he began consulting for American Airlines, Choy’s \u003ca href=\"https://www.samchoyspoke.com/\">first restaurant outpost\u003c/a> is one of the closest eateries to SFO. As the name suggests, poke is the headliner. \u003c/p>\n\u003cp>Customizable poke bars are becoming as ubiquitous as sandwich delis in the Bay Area, but the shoyu salmon and creamy avocado here are as good as it gets anywhere in the region thanks to the pristine fish quality used. The customizable option comes into play where diners choose between tacos, wraps, salads and rice plates as the base for their poke. Unlike other poke bars, this one doesn’t offer an endless array of garnishes. \u003c/p>\n\u003cfigure id=\"attachment_134790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-poke.jpg\" alt=\"A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the poke, there are several other Hawaiian favorites like musubis (think sushi burritos) that include the obligatory spam but also branch out to other proteins. Classic Hawaiian plate lunches are served with the signature scoops of macaroni salad and rice alongside hearty proteins like ‘loco moco’ that can be a beef patty or, as is so 2019, a vegan one with ‘Just Egg’ and an Impossible burger patty. \u003c/p>\n\u003cp>There is a pleasant refinement here in general that makes it more along the lines of a ‘fine fast-casual’ spot than just ‘fast-casual.’ Plants hang from the walls, the poke is nicely plated instead of being just an uninspired scoop on a rice bowl, the scoops of rice sports flecks of umami-rich dried seaweed on top, and sunlight comes streaming in making the place positively glow even on foggy mornings. \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 might not be poke on the beach but it’s at least close to the max poke experience.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134773/5-restaurants-near-sfo-worth-landing-at","authors":["11338"],"categories":["bayareabites_2998","bayareabites_10028","bayareabites_13746","bayareabites_1807","bayareabites_91","bayareabites_61"],"tags":["bayareabites_9710","bayareabites_13419","bayareabites_16466","bayareabites_14746","bayareabites_14743"],"featImg":"bayareabites_134799","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. 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