Chef Dominique Crenn Transforms Her Hayes Valley Restaurant into a Community Kitchen to Feed Vulnerable San Franciscans
Cooking Video: Make Baba Ganoush Two Ways With Chef Reem Assil of Reem's California
Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture
First Taste: Reopened Aziza Dishes Moroccan-Spiced Happiness in Outer Richmond
First Taste: Kin Khao sister restaurant Nari bursts with flavor and sophistication
At Singlethread, the Taste of Tradition in a Piping Hot Donabe
First Taste: Tartine Bakery brings its classic offering to the Inner Sunset
First Taste: AL's Deli serves up Israeli street food and Jewish classics by way of California
First Taste: At Sushi Nagai, true minimalism allows the fish to star
Sponsored
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Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_138314":{"type":"posts","id":"bayareabites_138314","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138314","score":null,"sort":[1595620583000]},"guestAuthors":[],"slug":"chef-dominique-crenn-transforms-her-hayes-valley-restaurant-into-a-community-kitchen-to-feed-vulnerable-san-franciscans","title":"Chef Dominique Crenn Transforms Her Hayes Valley Restaurant into a Community Kitchen to Feed Vulnerable San Franciscans","publishDate":1595620583,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Chef Dominique Crenn is well known for rising to the occasion when there are people who need to be fed. Last week, Petit Crenn, the chef's popular Hayes Valley bistro that closed its doors for commercial service on July 7th, rose from the rubble of the COVID-19 crisis in a new iteration: The restaurant has been transformed into a community kitchen devoted to nourishing the city's food-insecure.\u003c/p>\n\u003cfigure id=\"attachment_138317\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-138317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-800x534.jpg\" alt=\"Chickpeas wait to be added to Petit Crenn's first Rethink meal.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas wait to be added to Petit Crenn's first Rethink meal. \u003ccite>(Kimberly Zerkel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We knew what a meal can do,\" explains Chiu. The question was \"how do we use restaurants at this time to stabilize the economy, rehire workers, and feed people?\" The organization realized that by subsidizing Rethink's existing restaurant partners, they could not only keep them and their staff afloat through the crisis, but keep them preparing thousands of meals a day that could be distributed through their trusted nonprofit collaborators to food-insecure households.\u003c/p>\n\u003cp>Crenn followed Rethink's work closely. For years she had been thinking about ways restaurants could use their assets to feed not just their guests, but the community as a whole. So when the coronavirus erupted, so did an opportunity for collaboration.\u003c/p>\n\u003cp>\"It's literally a win-win situation,\" she says. \"COVID or not-COVID hunger is going to be around forever, but when a restaurant opens their doors, they also have to have a part of the business that will give back to the community. When you give back to the community, you also rebuild.\"\u003c/p>\n\u003cp>With a grant, \u003ca href=\"https://www.petitcrenn.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Petit Crenn\u003c/a> has been able to rehire a team of staff to feed those in need. The vegetarian, dairy-free meals—like couscous with smoky eggplant and vegetables, the first meal the kitchen produced last week—cost the restaurant $6 a plate to prepare using organic produce from Crenn's farm as well as other locally produced foodstuffs. When the meals are ready, representatives from \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> distribute them to 300 individuals within their assistance network.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Working through established social services organizations is an important aspect of the program's success. \"A lot of times emergency food is not dignified,\" explains Chiu. Distributing peanut butter and jelly sandwiches to the community in Chinatown, for example, doesn't do much to build trust. Working through existing culturally sensitive organizations that local people recognize and respect is far more successful. \"They've laid out the groundwork. They have a real relationship and we want to allow them to strengthen their ties.\"\u003c/p>\n\u003cfigure id=\"attachment_138316\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138316\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-800x534.jpg\" alt=\"Masked team members prepares meals at the transformed Petit Crenn.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Masked team members prepares meals at the transformed Petit Crenn. \u003ccite>(Kimberly Zerkel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv id=\"sPost_0_0_4_0_0_0_0_3_0_4\" class=\"post-partial article__body\">\n\u003cdiv class=\"body js-expandable clearfix js-listicle-body css-listicle-body-2646420663\">\n\u003cdiv class=\"body-description\">\n\u003cp>Petit Crenn is the first Rethink-certified restaurant in the Bay Area, but it won't be the last. The organization is currently working to expand the initiative here into a network similar to the one they've built in New York. Other programs, including the \u003ca href=\"https://www.gofundme.com/f/help-horn-barbecue-feed-the-community\" target=\"_blank\" rel=\"noopener noreferrer\">Horn Initiative\u003c/a> launched by Oakland restaurant \u003ca href=\"https://www.hornbarbecue.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Horn Barbecue\u003c/a> and the \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Lee Initiative\u003c/a>, have similarly begun to collaborate with chefs in SF, Oakland, and beyond to feed the food-insecure as well as frontline healthcare workers.\u003c/p>\n\u003cp>One of them is \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\" target=\"_blank\" rel=\"noopener noreferrer\">Nelson German\u003c/a>, chef-owner of Oakland's \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar\u003c/a> and \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Since the crisis began in March, \"instead of just being open for service, we have also been a relief kitchen,\" he says. After working with the Lee Initiative for close to three months, AlaMar is now preparing 100 to 150 meals per day for the homeless through \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a>, and Sobre Mesa is making breakfasts for frontline healthcare workers through \u003ca href=\"https://www.eastbayfeeder.org/\" target=\"_blank\" rel=\"noopener noreferrer\">East Bay FeedER\u003c/a>. \"Give back and better things come towards you. I learned that from my mom and grandma,\" German says.\u003c/p>\n\u003cp>While Petit Crenn will remain closed to the public to partner with Rethink for the next six months, Crenn herself has plenty of ideas for the future. She envisions a food infrastructure in the Bay Area that revolves around its restaurants, mom-and-pop and Michelin-starred alike. From production to plate, feeding everyone from the homeless to school kids to the elderly would be in the hands of small local farms, producers, businesses and organizations, replacing the corporate structures that currently provide institutions with over-processed foods with low nutritional value.\u003c/p>\n\u003cp>\"We need to go back to feeding the community the right way, feeding the community with food that is good—good for the food system, good for your body,\" In the meantime, she says, don't forget that small actions can have a big impact. \"Think about where you're buying your things because eating and buying is an act of activism.\"\u003c/p>\n\u003cp>// \u003cem>Petit Crenn, as well as Bar Crenn, remains closed for restaurant service but hopes to reopen to guests in 2021. The fine dining restaurant \u003ca href=\"https://www.instagram.com/atelier.crenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Atelier Crenn\u003c/a> is open for takeout of farm-fresh brunches ($38/person), Crenn Kits ($145), and outdoor brunch and dinner service; place orders and make reservations on \u003ca href=\"https://www.exploretock.com/ateliercrenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Tock\u003c/a>. Follow chef Dominique Crenn on \u003ca href=\"https://www.instagram.com/dominiquecrenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv id=\"sPost_0_0_4_0_0_0_0_3_0_5\" class=\"post-partial article__around-the-web\">\n\u003cdiv class=\"around-the-web\">\u003c/div>\n\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Story by Soshi Parks via \u003ca href=\"https://www.7x7.com/\" target=\"_blank\" rel=\"noopener noreferrer\">7x7\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Chef Dominique Crenn is well known for rising to the occasion when there are people who need to be fed. Last week, Petit Crenn, the chef's popular Hayes Valley bistro that closed its doors for commercial service on July 7th, rose from the rubble of the COVID-19 crisis in a new iteration.","status":"publish","parent":0,"modified":1621633732,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":850},"headData":{"title":"Chef Dominique Crenn Transforms Her Hayes Valley Restaurant into a Community Kitchen to Feed Vulnerable San Franciscans | KQED","description":"Chef Dominique Crenn is well known for rising to the occasion when there are people who need to be fed. Last week, Petit Crenn, the chef's popular Hayes Valley bistro that closed its doors for commercial service on July 7th, rose from the rubble of the COVID-19 crisis in a new iteration.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138314 https://ww2.kqed.org/bayareabites/?p=138314","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/24/chef-dominique-crenn-transforms-her-hayes-valley-restaurant-into-a-community-kitchen-to-feed-vulnerable-san-franciscans/","disqusTitle":"Chef Dominique Crenn Transforms Her Hayes Valley Restaurant into a Community Kitchen to Feed Vulnerable San Franciscans","path":"/bayareabites/138314/chef-dominique-crenn-transforms-her-hayes-valley-restaurant-into-a-community-kitchen-to-feed-vulnerable-san-franciscans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef Dominique Crenn is well known for rising to the occasion when there are people who need to be fed. Last week, Petit Crenn, the chef's popular Hayes Valley bistro that closed its doors for commercial service on July 7th, rose from the rubble of the COVID-19 crisis in a new iteration: The restaurant has been transformed into a community kitchen devoted to nourishing the city's food-insecure.\u003c/p>\n\u003cfigure id=\"attachment_138317\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-138317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-800x534.jpg\" alt=\"Chickpeas wait to be added to Petit Crenn's first Rethink meal.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas wait to be added to Petit Crenn's first Rethink meal. \u003ccite>(Kimberly Zerkel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We knew what a meal can do,\" explains Chiu. The question was \"how do we use restaurants at this time to stabilize the economy, rehire workers, and feed people?\" The organization realized that by subsidizing Rethink's existing restaurant partners, they could not only keep them and their staff afloat through the crisis, but keep them preparing thousands of meals a day that could be distributed through their trusted nonprofit collaborators to food-insecure households.\u003c/p>\n\u003cp>Crenn followed Rethink's work closely. For years she had been thinking about ways restaurants could use their assets to feed not just their guests, but the community as a whole. So when the coronavirus erupted, so did an opportunity for collaboration.\u003c/p>\n\u003cp>\"It's literally a win-win situation,\" she says. \"COVID or not-COVID hunger is going to be around forever, but when a restaurant opens their doors, they also have to have a part of the business that will give back to the community. When you give back to the community, you also rebuild.\"\u003c/p>\n\u003cp>With a grant, \u003ca href=\"https://www.petitcrenn.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Petit Crenn\u003c/a> has been able to rehire a team of staff to feed those in need. The vegetarian, dairy-free meals—like couscous with smoky eggplant and vegetables, the first meal the kitchen produced last week—cost the restaurant $6 a plate to prepare using organic produce from Crenn's farm as well as other locally produced foodstuffs. When the meals are ready, representatives from \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> distribute them to 300 individuals within their assistance network.\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>Working through established social services organizations is an important aspect of the program's success. \"A lot of times emergency food is not dignified,\" explains Chiu. Distributing peanut butter and jelly sandwiches to the community in Chinatown, for example, doesn't do much to build trust. Working through existing culturally sensitive organizations that local people recognize and respect is far more successful. \"They've laid out the groundwork. They have a real relationship and we want to allow them to strengthen their ties.\"\u003c/p>\n\u003cfigure id=\"attachment_138316\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138316\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-800x534.jpg\" alt=\"Masked team members prepares meals at the transformed Petit Crenn.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Masked team members prepares meals at the transformed Petit Crenn. \u003ccite>(Kimberly Zerkel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv id=\"sPost_0_0_4_0_0_0_0_3_0_4\" class=\"post-partial article__body\">\n\u003cdiv class=\"body js-expandable clearfix js-listicle-body css-listicle-body-2646420663\">\n\u003cdiv class=\"body-description\">\n\u003cp>Petit Crenn is the first Rethink-certified restaurant in the Bay Area, but it won't be the last. The organization is currently working to expand the initiative here into a network similar to the one they've built in New York. Other programs, including the \u003ca href=\"https://www.gofundme.com/f/help-horn-barbecue-feed-the-community\" target=\"_blank\" rel=\"noopener noreferrer\">Horn Initiative\u003c/a> launched by Oakland restaurant \u003ca href=\"https://www.hornbarbecue.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Horn Barbecue\u003c/a> and the \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Lee Initiative\u003c/a>, have similarly begun to collaborate with chefs in SF, Oakland, and beyond to feed the food-insecure as well as frontline healthcare workers.\u003c/p>\n\u003cp>One of them is \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\" target=\"_blank\" rel=\"noopener noreferrer\">Nelson German\u003c/a>, chef-owner of Oakland's \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar\u003c/a> and \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Since the crisis began in March, \"instead of just being open for service, we have also been a relief kitchen,\" he says. After working with the Lee Initiative for close to three months, AlaMar is now preparing 100 to 150 meals per day for the homeless through \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a>, and Sobre Mesa is making breakfasts for frontline healthcare workers through \u003ca href=\"https://www.eastbayfeeder.org/\" target=\"_blank\" rel=\"noopener noreferrer\">East Bay FeedER\u003c/a>. \"Give back and better things come towards you. I learned that from my mom and grandma,\" German says.\u003c/p>\n\u003cp>While Petit Crenn will remain closed to the public to partner with Rethink for the next six months, Crenn herself has plenty of ideas for the future. She envisions a food infrastructure in the Bay Area that revolves around its restaurants, mom-and-pop and Michelin-starred alike. From production to plate, feeding everyone from the homeless to school kids to the elderly would be in the hands of small local farms, producers, businesses and organizations, replacing the corporate structures that currently provide institutions with over-processed foods with low nutritional value.\u003c/p>\n\u003cp>\"We need to go back to feeding the community the right way, feeding the community with food that is good—good for the food system, good for your body,\" In the meantime, she says, don't forget that small actions can have a big impact. \"Think about where you're buying your things because eating and buying is an act of activism.\"\u003c/p>\n\u003cp>// \u003cem>Petit Crenn, as well as Bar Crenn, remains closed for restaurant service but hopes to reopen to guests in 2021. The fine dining restaurant \u003ca href=\"https://www.instagram.com/atelier.crenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Atelier Crenn\u003c/a> is open for takeout of farm-fresh brunches ($38/person), Crenn Kits ($145), and outdoor brunch and dinner service; place orders and make reservations on \u003ca href=\"https://www.exploretock.com/ateliercrenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Tock\u003c/a>. Follow chef Dominique Crenn on \u003ca href=\"https://www.instagram.com/dominiquecrenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv id=\"sPost_0_0_4_0_0_0_0_3_0_5\" class=\"post-partial article__around-the-web\">\n\u003cdiv class=\"around-the-web\">\u003c/div>\n\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Story by Soshi Parks via \u003ca href=\"https://www.7x7.com/\" target=\"_blank\" rel=\"noopener noreferrer\">7x7\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138314/chef-dominique-crenn-transforms-her-hayes-valley-restaurant-into-a-community-kitchen-to-feed-vulnerable-san-franciscans","authors":["11590"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_3328","bayareabites_16549","bayareabites_16879","bayareabites_16878","bayareabites_16557","bayareabites_16880","bayareabites_16749","bayareabites_16881"],"featImg":"bayareabites_138315","label":"bayareabites"},"bayareabites_138033":{"type":"posts","id":"bayareabites_138033","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138033","score":null,"sort":[1594743937000]},"guestAuthors":[],"slug":"cooking-video-make-baba-ganoush-two-ways-with-chef-reem-assil-of-reems-california","title":"Cooking Video: Make Baba Ganoush Two Ways With Chef Reem Assil of Reem's California","publishDate":1594743937,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.\u003c/strong>\u003c/p>\n\u003cp>In the first episode of The 7x7 Spice-In, chef Reem Assil, founder of Reem's California in Oakland and San Francisco's Mission, is preparing both versions of the classic Middle Eastern dip, which she promises will impress our friends at dinner parties (you know, when we start hosting those again).\u003c/p>\n\u003cp>Until that time when we may again break bread with our friends and families, Assil recommends making either or both versions at home for a healthy, yummy snack. \"I love them both and they are easy to make,\" she says.\u003c/p>\n\u003cp>Both are typically eaten with other dips, flatbread, and a \"whole ensemble of crudites\"—including cucumber spears and radishes—as part of a mezze, a smorgasbord of shared appetizer dishes.\u003c/p>\n\u003cp>While flatbread can be found at most grocers, Assil recommends baking homemade or store-bought pizza dough on a griddle or cast iron skillet. Of course, if you live in the Bay Area, you can also pick up a bag of freshly baked bread from \u003ca href=\"https://www.reemscalifornia.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem's\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Know what also pairs well with a mezze feast? Wine! At Reem's, they recommend Kalecik Karasi, a medium-bodied, ruby-red Turkish varietal. Pinot noir, with its smoky tones and acidic notes of currant, also pairs well with baba ganoush, especially with the pomegranate molasses used in the garnish.\u003c/p>\n\u003cp>Happy cooking!\u003c/p>\n\u003ch2 data-role=\"headline\">Recipe: Reem Assil's Baba Ghanouj Two Ways\u003c/h2>\n\u003cp>https://youtu.be/uBrhWe8m2wo\u003c/p>\n\u003cdiv id=\"rebelltitem1\" class=\"rebellt-item col1\" data-id=\"1\" data-reload-ads=\"false\" data-is-image=\"False\" data-href=\"https://www.7x7.com/cooking-video-reem-assil-baba-ghanouj-2646235647/recipe-reem-assils-baba-ghanouj-two-ways\" data-basename=\"recipe-reem-assils-baba-ghanouj-two-ways\" data-post-id=\"2646235647\" data-published-at=\"1593289422\">\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 medium to large globe eggplants\u003c/p>\n\u003cp>2 cloves garlic, sprout removed, minced\u003c/p>\n\u003cp>¼ cup tahini (Chef Reem likes \u003ca href=\"https://www.tarazifoods.com/shop/tahini-1-lb/\" target=\"_blank\" rel=\"noopener noreferrer\">Tarazi\u003c/a> brand)\u003c/p>\n\u003cp>2 lemons, zested and juiced (about ¼ cup juice)\u003c/p>\n\u003cp>½ teaspoon cumin (\u003ca href=\"https://www.spicehunter.com/products/cumin-turkish-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/8 teaspoon freshly ground pepper (\u003ca href=\"https://www.spicehunter.com/products/pepper-black-coarse-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>Garnish\u003c/strong>\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>2 tablespoons pomegranate arils (optional)\u003c/p>\n\u003cp>1 teaspoon pomegranate molasses\u003c/p>\n\u003cp>1 tablespoon rough chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>On a gas stove, sear eggplant directly over a medium high flame. Rotate every 5 minutes until the entire globe is blackened, about 15 minutes. Alternatively, place the eggplant on a baking tray, poke with fork, rub with olive oil and place in 450 degree oven for 25 to 30 minutes until it collapses on itself and the skin is blackened.\u003c/p>\n\u003cp>Place cooked eggplant in a bowl and seal with plastic wrap to steam in its own juices. In a small bowl, combine the garlic, tahini, lemon, cumin, salt, and pepper. When the eggplant has cooled enough to touch, split it lengthwise. Using a spoon, scrape out the pulp, leaving behind the skin and stem. Add the eggplant pulp to the bowl with the garlic and spice mix.\u003c/p>\n\u003cp>With a fork, mash the eggplant into the spice mix and swirl to incorporate. Adjust salt to taste. Spread on serving plate. Use a spoon to create a well in the center for the olive oil, and top with garnishes.\u003c/p>\n\u003cp>\u003cstrong>For the Arab-style variation, omit the tahini and fold in:\u003c/strong>\u003c/p>\n\u003cp>2 small roma tomatoes or 2 vine ripened tomatoes, diced finely\u003c/p>\n\u003cp>1 red bell pepper pepper, roasted and diced finely\u003c/p>\n\u003cp>½ medium onion, diced finely\u003c/p>\n\u003cp>Adjust seasoning and top with the same garnishes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003c/div>\n\u003cp>Tune in July 20th for episode two of The 7x7 Spice-In—Chef Reem will be making saucy kafta meatballs!\u003c/p>\n\u003cp>We'll post the ingredients needed on 7x7.com on Monday, July 6th; you can use the promo code 7X7SPICEIN to receive 20 percent off purchases from our partners at The Spice Hunter, \u003ca href=\"https://www.spicehunter.com/products/?utm_source=7x7&utm_medium=Publisher&utm_term=&utm_content=EditorialFeature_SocialPosts&utm_campaign=SF_Launch\" target=\"_blank\" rel=\"noopener noreferrer\">spicehunter.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks for watching!\u003c/p>\n\n","blocks":[],"excerpt":"We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.","status":"publish","parent":0,"modified":1621633882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":653},"headData":{"title":"Cooking Video: Make Baba Ganoush Two Ways With Chef Reem Assil of Reem's California | KQED","description":"We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138033 https://ww2.kqed.org/bayareabites/?p=138033","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/14/cooking-video-make-baba-ganoush-two-ways-with-chef-reem-assil-of-reems-california/","disqusTitle":"Cooking Video: Make Baba Ganoush Two Ways With Chef Reem Assil of Reem's California","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138033/cooking-video-make-baba-ganoush-two-ways-with-chef-reem-assil-of-reems-california","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.\u003c/strong>\u003c/p>\n\u003cp>In the first episode of The 7x7 Spice-In, chef Reem Assil, founder of Reem's California in Oakland and San Francisco's Mission, is preparing both versions of the classic Middle Eastern dip, which she promises will impress our friends at dinner parties (you know, when we start hosting those again).\u003c/p>\n\u003cp>Until that time when we may again break bread with our friends and families, Assil recommends making either or both versions at home for a healthy, yummy snack. \"I love them both and they are easy to make,\" she says.\u003c/p>\n\u003cp>Both are typically eaten with other dips, flatbread, and a \"whole ensemble of crudites\"—including cucumber spears and radishes—as part of a mezze, a smorgasbord of shared appetizer dishes.\u003c/p>\n\u003cp>While flatbread can be found at most grocers, Assil recommends baking homemade or store-bought pizza dough on a griddle or cast iron skillet. Of course, if you live in the Bay Area, you can also pick up a bag of freshly baked bread from \u003ca href=\"https://www.reemscalifornia.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem's\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>Know what also pairs well with a mezze feast? Wine! At Reem's, they recommend Kalecik Karasi, a medium-bodied, ruby-red Turkish varietal. Pinot noir, with its smoky tones and acidic notes of currant, also pairs well with baba ganoush, especially with the pomegranate molasses used in the garnish.\u003c/p>\n\u003cp>Happy cooking!\u003c/p>\n\u003ch2 data-role=\"headline\">Recipe: Reem Assil's Baba Ghanouj Two Ways\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/uBrhWe8m2wo'\n title='//www.youtube.com/embed/uBrhWe8m2wo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cdiv id=\"rebelltitem1\" class=\"rebellt-item col1\" data-id=\"1\" data-reload-ads=\"false\" data-is-image=\"False\" data-href=\"https://www.7x7.com/cooking-video-reem-assil-baba-ghanouj-2646235647/recipe-reem-assils-baba-ghanouj-two-ways\" data-basename=\"recipe-reem-assils-baba-ghanouj-two-ways\" data-post-id=\"2646235647\" data-published-at=\"1593289422\">\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 medium to large globe eggplants\u003c/p>\n\u003cp>2 cloves garlic, sprout removed, minced\u003c/p>\n\u003cp>¼ cup tahini (Chef Reem likes \u003ca href=\"https://www.tarazifoods.com/shop/tahini-1-lb/\" target=\"_blank\" rel=\"noopener noreferrer\">Tarazi\u003c/a> brand)\u003c/p>\n\u003cp>2 lemons, zested and juiced (about ¼ cup juice)\u003c/p>\n\u003cp>½ teaspoon cumin (\u003ca href=\"https://www.spicehunter.com/products/cumin-turkish-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/8 teaspoon freshly ground pepper (\u003ca href=\"https://www.spicehunter.com/products/pepper-black-coarse-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>Garnish\u003c/strong>\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>2 tablespoons pomegranate arils (optional)\u003c/p>\n\u003cp>1 teaspoon pomegranate molasses\u003c/p>\n\u003cp>1 tablespoon rough chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>On a gas stove, sear eggplant directly over a medium high flame. Rotate every 5 minutes until the entire globe is blackened, about 15 minutes. Alternatively, place the eggplant on a baking tray, poke with fork, rub with olive oil and place in 450 degree oven for 25 to 30 minutes until it collapses on itself and the skin is blackened.\u003c/p>\n\u003cp>Place cooked eggplant in a bowl and seal with plastic wrap to steam in its own juices. In a small bowl, combine the garlic, tahini, lemon, cumin, salt, and pepper. When the eggplant has cooled enough to touch, split it lengthwise. Using a spoon, scrape out the pulp, leaving behind the skin and stem. Add the eggplant pulp to the bowl with the garlic and spice mix.\u003c/p>\n\u003cp>With a fork, mash the eggplant into the spice mix and swirl to incorporate. Adjust salt to taste. Spread on serving plate. Use a spoon to create a well in the center for the olive oil, and top with garnishes.\u003c/p>\n\u003cp>\u003cstrong>For the Arab-style variation, omit the tahini and fold in:\u003c/strong>\u003c/p>\n\u003cp>2 small roma tomatoes or 2 vine ripened tomatoes, diced finely\u003c/p>\n\u003cp>1 red bell pepper pepper, roasted and diced finely\u003c/p>\n\u003cp>½ medium onion, diced finely\u003c/p>\n\u003cp>Adjust seasoning and top with the same garnishes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003c/div>\n\u003cp>Tune in July 20th for episode two of The 7x7 Spice-In—Chef Reem will be making saucy kafta meatballs!\u003c/p>\n\u003cp>We'll post the ingredients needed on 7x7.com on Monday, July 6th; you can use the promo code 7X7SPICEIN to receive 20 percent off purchases from our partners at The Spice Hunter, \u003ca href=\"https://www.spicehunter.com/products/?utm_source=7x7&utm_medium=Publisher&utm_term=&utm_content=EditorialFeature_SocialPosts&utm_campaign=SF_Launch\" target=\"_blank\" rel=\"noopener noreferrer\">spicehunter.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks for watching!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138033/cooking-video-make-baba-ganoush-two-ways-with-chef-reem-assil-of-reems-california","authors":["11590"],"categories":["bayareabites_752","bayareabites_17082","bayareabites_316"],"tags":["bayareabites_3328","bayareabites_16743","bayareabites_569","bayareabites_16744","bayareabites_2292","bayareabites_16557","bayareabites_16742","bayareabites_14738","bayareabites_15552"],"featImg":"bayareabites_138034","label":"bayareabites"},"bayareabites_135776":{"type":"posts","id":"bayareabites_135776","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135776","score":null,"sort":[1575568963000]},"guestAuthors":[],"slug":"holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture","title":"Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture","publishDate":1575568963,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n[aside postID='bayareabites_135744']\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n[aside postID='news_11712325' align='left']\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"During the holidays, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.","status":"publish","parent":0,"modified":1575568963,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":825},"headData":{"title":"Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture | KQED","description":"During the holidays, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135776 https://ww2.kqed.org/bayareabites/?p=135776","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/05/holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture/","disqusTitle":"Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture","path":"/bayareabites/135776/holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135744","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11712325","align":"left","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \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>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135776/holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture","authors":["11590"],"categories":["bayareabites_13306","bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_1763","bayareabites_366","bayareabites_90","bayareabites_1248","bayareabites_61"],"tags":["bayareabites_3328","bayareabites_558","bayareabites_14757","bayareabites_14745","bayareabites_165","bayareabites_16511"],"featImg":"bayareabites_135787","label":"bayareabites"},"bayareabites_135400":{"type":"posts","id":"bayareabites_135400","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135400","score":null,"sort":[1573250742000]},"guestAuthors":[],"slug":"first-taste-reopened-aziza-dishes-moroccan-spiced-happiness-in-outer-richmond","title":"First Taste: Reopened Aziza Dishes Moroccan-Spiced Happiness in Outer Richmond","publishDate":1573250742,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>By Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Closures of beloved restaurants have become a way of life here in the practically-impossible-to-do-business Bay Area — we miss the likes of Jardinière and Commonwealth, and will soon say so long to Oakland's iconic Flora.\u003cbr>\n[aside postID='bayareabites_35066,bayareabites_50181' label='More About Mourad Lahlou on KQED']\u003cbr>\nOnce they're gone, it's rare for a restaurant to re-open. But now, at a time when we could all use a bit of nice news and something comforting to eat, one of San Francisco's old favorite restaurants is back for seconds; and tbh, we couldn't be happier about it.\u003c/p>\n\u003cp>The reopening of \u003ca href=\"http://azizasf.com/\">Aziza\u003c/a> — Mourad Lahlou's Michelin-starred Moroccan restaurant in the Outer Richmond, first opened in 2001 — is the happy result of a seriously epic delay. In May of 2016, Lahlou closed the restaurant for renovations; the process, which was estimated to take two months, dragged on for more than a year thanks to the city requirements that kept piling on.\u003c/p>\n\u003cfigure id=\"attachment_135404\" class=\"wp-caption aligncenter\" style=\"max-width: 1959px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-interior-palms.png\" alt=\"At Aziza 2.0, the best seats in the house can be found beneath the palms.\" width=\"1959\" height=\"1302\" class=\"size-full wp-image-135404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms.png 1959w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-800x532.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-768x510.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-1020x678.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-1200x798.png 1200w\" sizes=\"(max-width: 1959px) 100vw, 1959px\">\u003cfigcaption class=\"wp-caption-text\">At Aziza 2.0, the best seats in the house can be found beneath the palms. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the chef got restless and envisioned an all new project. Aziza, he decided, would make way for a Mexican-meets-Moroccan concept called Amara, which would blend the cuisines of his Moroccan heritage with the Mexican background of Aziza's then-chef de cuisine, Louis Maldonado. Another year passed without the new restaurant's unveiling, and Maldonado departed to take the toque at Gibson. \u003ca href=\"https://guide.michelin.com/us/en/california/article/dining-out/mourad-lahlou-amara-san-francisco-preview\">Amara's much anticipated opening\u003c/a> would never be. And then came the surprise twist.\u003c/p>\n\u003cp>Today, if you find yourself standing once more at the corner of Geary Boulevard and 22nd Avenue, you can open the heavy wood door, cross the tiled threshold, and find yourself again in the small Moroccan-style oasis that feels like it has always been meant to be Aziza.\u003c/p>\n\u003cfigure id=\"attachment_135407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-roasted-prawns.png\" alt=\"Roasted prawns are plump and juicy, packed with a bit of heat thanks to harissa and red charmoula spices.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-135407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-800x530.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-768x509.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-1020x676.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-1200x795.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted prawns are plump and juicy, packed with a bit of heat thanks to harissa and red charmoula spices. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The refreshed interior is \u003ca href=\"https://www.instagram.com/azizasf/\">Instagram\u003c/a>-ready. Architectural designer Kristen Mayberry Simmons spearheaded the relocation of the bar to the back of the space, creating a glowy cocktailing haven that feels like an occasion; as well as the addition of more windows for better light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Interior designer \u003ca href=\"http://www.lucybrowninteriors.com/\">Lucy Brown McCormick\u003c/a> added some saucy touches: splashy aquamarine tiles and coved-beam ceilings. In the front dining room, casual design and subtle desert vibes reign via glowing Venetian-plastered walls, wicker lanterns, and natural leather hides on modern minimalist chairs. But it is past the bar that you'll find your photo op: a third, more intimate space dressed in tropical palm wallpaper and tufted booths. Is this real life? At Aziza, it is.\u003c/p>\n\u003cfigure id=\"attachment_135406\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine.jpg\" alt=\"The beef cheek tagine will arrive in the traditional clay pot; when the lid comes off, breathe in the aroma of a steaming hearty stew with tender chunks of meat, rice puffs, almonds, apricots, and spiced root vegetable jam.\" width=\"1080\" height=\"720\" class=\"size-full wp-image-135406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">The beef cheek tagine will arrive in the traditional clay pot; when the lid comes off, breathe in the aroma of a steaming hearty stew with tender chunks of meat, rice puffs, almonds, apricots, and spiced root vegetable jam. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In whichever room you pull up a chair, the menu offering will be the same: a mix of Aziza classics with a few fresh twists. Regulars to the old place won't hesitate in diving back into the flaky chicken basteeya laced with crumbled almonds, or the hearty beef cheek tagine for a cozy comfort food moment. \u003c/p>\n\u003cp>Oysters are also on offer, as are dips and spreads, juicy kefta meatballs, and a hefty lamb shank, all of it thoughtfully incorporating spice and highlighting Moroccan cooking techniques with Californian ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-kefta-meatballs.png\" alt=\"A skewer of five tender kefta meatballs, on a pool of cilantro vinaigrette, is served with a chilled salad of shaved jicama and halved grapes for a refreshing contrast.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-135408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-800x534.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-1020x681.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-1200x801.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A skewer of five tender kefta meatballs, on a pool of cilantro vinaigrette, is served with a chilled salad of shaved jicama and halved grapes for a refreshing contrast. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the day, Aziza was the first Moroccan restaurant in the U.S. to earn a Michelin star; and Lahlou's eponymous restaurant, \u003ca href=\"https://mouradsf.com/\">Mourad\u003c/a>, holds it own in terms of wattage. So will Aziza reclaim its celestial status? We think the future is bright.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-moroccan-restaurant-aziza-sf-2641127822.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"It's rare for a restaurant to re-open, but one of San Francisco's favorite restaurants is back for seconds.","status":"publish","parent":0,"modified":1573250742,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":682},"headData":{"title":"First Taste: Reopened Aziza Dishes Moroccan-Spiced Happiness in Outer Richmond | KQED","description":"It's rare for a restaurant to re-open, but one of San Francisco's favorite restaurants is back for seconds.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135400 https://ww2.kqed.org/bayareabites/?p=135400","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/08/first-taste-reopened-aziza-dishes-moroccan-spiced-happiness-in-outer-richmond/","disqusTitle":"First Taste: Reopened Aziza Dishes Moroccan-Spiced Happiness in Outer Richmond","path":"/bayareabites/135400/first-taste-reopened-aziza-dishes-moroccan-spiced-happiness-in-outer-richmond","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Closures of beloved restaurants have become a way of life here in the practically-impossible-to-do-business Bay Area — we miss the likes of Jardinière and Commonwealth, and will soon say so long to Oakland's iconic Flora.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_35066,bayareabites_50181","label":"More About Mourad Lahlou on KQED "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOnce they're gone, it's rare for a restaurant to re-open. But now, at a time when we could all use a bit of nice news and something comforting to eat, one of San Francisco's old favorite restaurants is back for seconds; and tbh, we couldn't be happier about it.\u003c/p>\n\u003cp>The reopening of \u003ca href=\"http://azizasf.com/\">Aziza\u003c/a> — Mourad Lahlou's Michelin-starred Moroccan restaurant in the Outer Richmond, first opened in 2001 — is the happy result of a seriously epic delay. In May of 2016, Lahlou closed the restaurant for renovations; the process, which was estimated to take two months, dragged on for more than a year thanks to the city requirements that kept piling on.\u003c/p>\n\u003cfigure id=\"attachment_135404\" class=\"wp-caption aligncenter\" style=\"max-width: 1959px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-interior-palms.png\" alt=\"At Aziza 2.0, the best seats in the house can be found beneath the palms.\" width=\"1959\" height=\"1302\" class=\"size-full wp-image-135404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms.png 1959w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-800x532.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-768x510.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-1020x678.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-1200x798.png 1200w\" sizes=\"(max-width: 1959px) 100vw, 1959px\">\u003cfigcaption class=\"wp-caption-text\">At Aziza 2.0, the best seats in the house can be found beneath the palms. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the chef got restless and envisioned an all new project. Aziza, he decided, would make way for a Mexican-meets-Moroccan concept called Amara, which would blend the cuisines of his Moroccan heritage with the Mexican background of Aziza's then-chef de cuisine, Louis Maldonado. Another year passed without the new restaurant's unveiling, and Maldonado departed to take the toque at Gibson. \u003ca href=\"https://guide.michelin.com/us/en/california/article/dining-out/mourad-lahlou-amara-san-francisco-preview\">Amara's much anticipated opening\u003c/a> would never be. And then came the surprise twist.\u003c/p>\n\u003cp>Today, if you find yourself standing once more at the corner of Geary Boulevard and 22nd Avenue, you can open the heavy wood door, cross the tiled threshold, and find yourself again in the small Moroccan-style oasis that feels like it has always been meant to be Aziza.\u003c/p>\n\u003cfigure id=\"attachment_135407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-roasted-prawns.png\" alt=\"Roasted prawns are plump and juicy, packed with a bit of heat thanks to harissa and red charmoula spices.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-135407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-800x530.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-768x509.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-1020x676.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-1200x795.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted prawns are plump and juicy, packed with a bit of heat thanks to harissa and red charmoula spices. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The refreshed interior is \u003ca href=\"https://www.instagram.com/azizasf/\">Instagram\u003c/a>-ready. Architectural designer Kristen Mayberry Simmons spearheaded the relocation of the bar to the back of the space, creating a glowy cocktailing haven that feels like an occasion; as well as the addition of more windows for better light.\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>Interior designer \u003ca href=\"http://www.lucybrowninteriors.com/\">Lucy Brown McCormick\u003c/a> added some saucy touches: splashy aquamarine tiles and coved-beam ceilings. In the front dining room, casual design and subtle desert vibes reign via glowing Venetian-plastered walls, wicker lanterns, and natural leather hides on modern minimalist chairs. But it is past the bar that you'll find your photo op: a third, more intimate space dressed in tropical palm wallpaper and tufted booths. Is this real life? At Aziza, it is.\u003c/p>\n\u003cfigure id=\"attachment_135406\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine.jpg\" alt=\"The beef cheek tagine will arrive in the traditional clay pot; when the lid comes off, breathe in the aroma of a steaming hearty stew with tender chunks of meat, rice puffs, almonds, apricots, and spiced root vegetable jam.\" width=\"1080\" height=\"720\" class=\"size-full wp-image-135406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">The beef cheek tagine will arrive in the traditional clay pot; when the lid comes off, breathe in the aroma of a steaming hearty stew with tender chunks of meat, rice puffs, almonds, apricots, and spiced root vegetable jam. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In whichever room you pull up a chair, the menu offering will be the same: a mix of Aziza classics with a few fresh twists. Regulars to the old place won't hesitate in diving back into the flaky chicken basteeya laced with crumbled almonds, or the hearty beef cheek tagine for a cozy comfort food moment. \u003c/p>\n\u003cp>Oysters are also on offer, as are dips and spreads, juicy kefta meatballs, and a hefty lamb shank, all of it thoughtfully incorporating spice and highlighting Moroccan cooking techniques with Californian ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-kefta-meatballs.png\" alt=\"A skewer of five tender kefta meatballs, on a pool of cilantro vinaigrette, is served with a chilled salad of shaved jicama and halved grapes for a refreshing contrast.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-135408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-800x534.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-1020x681.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-1200x801.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A skewer of five tender kefta meatballs, on a pool of cilantro vinaigrette, is served with a chilled salad of shaved jicama and halved grapes for a refreshing contrast. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the day, Aziza was the first Moroccan restaurant in the U.S. to earn a Michelin star; and Lahlou's eponymous restaurant, \u003ca href=\"https://mouradsf.com/\">Mourad\u003c/a>, holds it own in terms of wattage. So will Aziza reclaim its celestial status? We think the future is bright.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-moroccan-restaurant-aziza-sf-2641127822.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135400/first-taste-reopened-aziza-dishes-moroccan-spiced-happiness-in-outer-richmond","authors":["11590"],"categories":["bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_3328","bayareabites_595","bayareabites_16491"],"featImg":"bayareabites_135403","label":"bayareabites"},"bayareabites_134952":{"type":"posts","id":"bayareabites_134952","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134952","score":null,"sort":[1570213648000]},"guestAuthors":[],"slug":"first-taste-kin-khao-sister-restaurant-nari-bursts-with-flavor-and-sophistication","title":"First Taste: Kin Khao sister restaurant Nari bursts with flavor and sophistication","publishDate":1570213648,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='checkplease_18170,bayareabites_81166' label='More on Pim from KQED']\u003cbr>\n\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>The words \"let's go for Thai\" are typically happy-making. Who doesn't love to dip into a platter of peanut-y pad Thai noodles or a rich, steaming bowl of red curry?\u003c/p>\n\u003cp>But while those dishes have a place in our hearts for cozy date nights or take-out at home, what we think of as \"traditional\" Thai food often isn't authentic at all (and more than likely it isn't fresh). Fortunately, we have Pim Techamuanvivit, a Michelin-class Thai chef, right here in our backyard. Through her first restaurant, the runaway success that is Kin Khao, and now her followup project, Nari, she's showing us the way to the true flavors of Thailand.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.kinkhao.com/\">Kin Khao\u003c/a> opened in 2014 on the ground floor of downtown's Parc 55 Hotel (a place rarely visited by locals), the whole city was basically blown away. The restaurant served made-from-scratch, intense, and stunningly delicious Thai food in a funky, low-budget space and, in 2016, earned a Michelin star, which it has retained every year since.\u003c/p>\n\u003cp>But hold on, because Nari is not Kin Khao 2.0.\u003c/p>\n\u003cfigure id=\"attachment_134955\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-interior-greenery.jpg\" alt=\"Greenery sprouts up throughout the space, lending an urban oasis feel.\" width=\"980\" height=\"735\" class=\"size-full wp-image-134955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-768x576.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greenery sprouts up throughout the space, lending an urban oasis feel. \u003ccite>(Anson Smart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The scope of the place is your first clue. Inside Japantown's \u003ca href=\"https://www.7x7.com/first-taste-hotel-kabuki-japantown-2533728836.html\">Hotel Kabuki\u003c/a>, the dining room can seat up to 100 guests for dinner plus another 40 in the upstairs bar and lounge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The interior is also decidedly more polished than Kin Khao's. Kitted out by \u003ca href=\"https://www.lundbergdesign.com/\">Lundberg Design\u003c/a>, the aesthetes behind the interiors at Mourad and Quince, Nari is modern and elegant—an open two-story space with floor-to-ceiling windows that shed light on lush ferns and trendy monstera growing up between half-circle booths upholstered in exquisite floral fabric. In Lundberg fashion, there is thoughtful woodwork and sculptural fixtures.\u003c/p>\n\u003cp>Design-wise, you might call Nari the brighter yang to Kin Khao's darker yin, and while Techamuanvivit has always helmed Kin Khao, there are strong feminine wiles at work here. The restaurant's name itself means \"women\" in Thai, and the operation is run by a powerhouse team of femmes. \u003c/p>\n\u003cp>Techamuanvivit, who developed the menu, is joined by chef de cuisine Meghan Clark (also of Kin Khao) and bar star Megan Daniel-Hoang (formerly of Whitechapel). The cocktails here are named after women characters in Thai novels; there is also an extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_134956\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-cocktails.jpg\" alt=\"Left to right: The Manora, the Rojana and the Montheo\" width=\"980\" height=\"653\" class=\"size-full wp-image-134956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: The Manora, the Rojana and the Montheo \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nari's cocktail program is reason enough to visit. The Manora is similar to a Thai version of a pisco sour, made with egg whites, pineapple sherbert, yellow chartreuse falernum, and lime. The Rojana brings together a light rum, Smith & Cross rum, lime cordial, pineapple gum, orgeat, and Thai bitters for am elevated play on a daiquiri. The Montheo is pleasantly tart thanks to a bit of sea gin made with seaweed, sherry, chareau, vanilla, absinthe, cucumber, muddled basil, and a hint of lemon.\u003c/p>\n\u003cp>Once you've settled in, it's time to forget about pad Thai and open your taste buds to a new dimension. Salty meets sweet in most of the dishes here, and funky-intense flavors come through thanks to ingredients such as shrimp paste and fish sauce. The best approach: Order with an open mind and no expectations.\u003c/p>\n\u003cfigure id=\"attachment_134957\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-kapi-plah.jpg\" alt=\"The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Start with the punchy miang, an intensely green betel leaf topped with stone fruit, trout roe, and fish sauce caramel. Sample the yum tawai, a platter of haricots vert with bits of chicken, peanuts, sesame, and coconut and tamarind sauce. Indulge in a pretty spicy version of gaeng bumbai aubergine, a curry of eggplant with hints of lemon basil and topped with crunchy fried shallots.\u003c/p>\n\u003cfigure id=\"attachment_134958\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg\" alt=\"Nari's gaeng rawaeng\" width=\"980\" height=\"653\" class=\"size-full wp-image-134958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's gaeng rawaeng \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The gaeng rawaeng is a menu standout. The whole cornish game hen is cooked in a rich rawaeng curry sauce, and served with buttery roti bread perfect for dipping up all the juices. Like next-level comfort food, it's guaranteed to become a Nari signature dish.\u003c/p>\n\u003cp>The desserts, like the cocktails, shine. Saved room for the babin coconut cake, a thick, pudding-like slice of coconut, basil, and ginger, topped with toasted coconut flakes. We did also love the makrut lime tart with bright strawberries, creaming creamy citrus filling, and crispy rice puffs rolled in powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_134959\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's makrut lime tart \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-nari-thai-restaurant-sf-2640493649.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Through Pim Techamuanvivit's first restaurant, Kin Khao, and now her followup project, Nari, she's showing us the way to the true flavors of Thailand.","status":"publish","parent":0,"modified":1570213648,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":789},"headData":{"title":"First Taste: Kin Khao sister restaurant Nari bursts with flavor and sophistication | KQED","description":"Through Pim Techamuanvivit's first restaurant, Kin Khao, and now her followup project, Nari, she's showing us the way to the true flavors of Thailand.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134952 https://ww2.kqed.org/bayareabites/?p=134952","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/04/first-taste-kin-khao-sister-restaurant-nari-bursts-with-flavor-and-sophistication/","disqusTitle":"First Taste: Kin Khao sister restaurant Nari bursts with flavor and sophistication","path":"/bayareabites/134952/first-taste-kin-khao-sister-restaurant-nari-bursts-with-flavor-and-sophistication","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":"checkplease_18170,bayareabites_81166","label":"More on Pim from KQED "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>The words \"let's go for Thai\" are typically happy-making. Who doesn't love to dip into a platter of peanut-y pad Thai noodles or a rich, steaming bowl of red curry?\u003c/p>\n\u003cp>But while those dishes have a place in our hearts for cozy date nights or take-out at home, what we think of as \"traditional\" Thai food often isn't authentic at all (and more than likely it isn't fresh). Fortunately, we have Pim Techamuanvivit, a Michelin-class Thai chef, right here in our backyard. Through her first restaurant, the runaway success that is Kin Khao, and now her followup project, Nari, she's showing us the way to the true flavors of Thailand.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.kinkhao.com/\">Kin Khao\u003c/a> opened in 2014 on the ground floor of downtown's Parc 55 Hotel (a place rarely visited by locals), the whole city was basically blown away. The restaurant served made-from-scratch, intense, and stunningly delicious Thai food in a funky, low-budget space and, in 2016, earned a Michelin star, which it has retained every year since.\u003c/p>\n\u003cp>But hold on, because Nari is not Kin Khao 2.0.\u003c/p>\n\u003cfigure id=\"attachment_134955\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-interior-greenery.jpg\" alt=\"Greenery sprouts up throughout the space, lending an urban oasis feel.\" width=\"980\" height=\"735\" class=\"size-full wp-image-134955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-768x576.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greenery sprouts up throughout the space, lending an urban oasis feel. \u003ccite>(Anson Smart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The scope of the place is your first clue. Inside Japantown's \u003ca href=\"https://www.7x7.com/first-taste-hotel-kabuki-japantown-2533728836.html\">Hotel Kabuki\u003c/a>, the dining room can seat up to 100 guests for dinner plus another 40 in the upstairs bar and lounge.\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 interior is also decidedly more polished than Kin Khao's. Kitted out by \u003ca href=\"https://www.lundbergdesign.com/\">Lundberg Design\u003c/a>, the aesthetes behind the interiors at Mourad and Quince, Nari is modern and elegant—an open two-story space with floor-to-ceiling windows that shed light on lush ferns and trendy monstera growing up between half-circle booths upholstered in exquisite floral fabric. In Lundberg fashion, there is thoughtful woodwork and sculptural fixtures.\u003c/p>\n\u003cp>Design-wise, you might call Nari the brighter yang to Kin Khao's darker yin, and while Techamuanvivit has always helmed Kin Khao, there are strong feminine wiles at work here. The restaurant's name itself means \"women\" in Thai, and the operation is run by a powerhouse team of femmes. \u003c/p>\n\u003cp>Techamuanvivit, who developed the menu, is joined by chef de cuisine Meghan Clark (also of Kin Khao) and bar star Megan Daniel-Hoang (formerly of Whitechapel). The cocktails here are named after women characters in Thai novels; there is also an extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_134956\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-cocktails.jpg\" alt=\"Left to right: The Manora, the Rojana and the Montheo\" width=\"980\" height=\"653\" class=\"size-full wp-image-134956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: The Manora, the Rojana and the Montheo \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nari's cocktail program is reason enough to visit. The Manora is similar to a Thai version of a pisco sour, made with egg whites, pineapple sherbert, yellow chartreuse falernum, and lime. The Rojana brings together a light rum, Smith & Cross rum, lime cordial, pineapple gum, orgeat, and Thai bitters for am elevated play on a daiquiri. The Montheo is pleasantly tart thanks to a bit of sea gin made with seaweed, sherry, chareau, vanilla, absinthe, cucumber, muddled basil, and a hint of lemon.\u003c/p>\n\u003cp>Once you've settled in, it's time to forget about pad Thai and open your taste buds to a new dimension. Salty meets sweet in most of the dishes here, and funky-intense flavors come through thanks to ingredients such as shrimp paste and fish sauce. The best approach: Order with an open mind and no expectations.\u003c/p>\n\u003cfigure id=\"attachment_134957\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-kapi-plah.jpg\" alt=\"The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Start with the punchy miang, an intensely green betel leaf topped with stone fruit, trout roe, and fish sauce caramel. Sample the yum tawai, a platter of haricots vert with bits of chicken, peanuts, sesame, and coconut and tamarind sauce. Indulge in a pretty spicy version of gaeng bumbai aubergine, a curry of eggplant with hints of lemon basil and topped with crunchy fried shallots.\u003c/p>\n\u003cfigure id=\"attachment_134958\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg\" alt=\"Nari's gaeng rawaeng\" width=\"980\" height=\"653\" class=\"size-full wp-image-134958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's gaeng rawaeng \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The gaeng rawaeng is a menu standout. The whole cornish game hen is cooked in a rich rawaeng curry sauce, and served with buttery roti bread perfect for dipping up all the juices. Like next-level comfort food, it's guaranteed to become a Nari signature dish.\u003c/p>\n\u003cp>The desserts, like the cocktails, shine. Saved room for the babin coconut cake, a thick, pudding-like slice of coconut, basil, and ginger, topped with toasted coconut flakes. We did also love the makrut lime tart with bright strawberries, creaming creamy citrus filling, and crispy rice puffs rolled in powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_134959\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's makrut lime tart \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-nari-thai-restaurant-sf-2640493649.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134952/first-taste-kin-khao-sister-restaurant-nari-bursts-with-flavor-and-sophistication","authors":["11590"],"categories":["bayareabites_2998","bayareabites_1653","bayareabites_2090","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_61"],"tags":["bayareabites_3328","bayareabites_13312","bayareabites_16474","bayareabites_3743","bayareabites_14745","bayareabites_1190"],"featImg":"bayareabites_134954","label":"bayareabites"},"bayareabites_134496":{"type":"posts","id":"bayareabites_134496","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134496","score":null,"sort":[1566590455000]},"guestAuthors":[],"slug":"at-singlethread-the-taste-of-tradition-in-a-piping-hot-donabe","title":"At Singlethread, the Taste of Tradition in a Piping Hot Donabe","publishDate":1566590455,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>by Nick Czap\u003c/i>\u003cbr>\n[aside postID='bayareabites_133841,bayareabites_124357' label='More SingleThread News']\u003cbr>\nDonabe (doh-NAH-bay) is a kind of traditional Japanese clay cookware that is used over an open flame. The word is made from the Kanji characters do (\"clay\") and nabe (\"pot\"). The most sought-after donabe are made in Iga, a province 210 miles southwest of Tokyo, where, for nearly 1,300 years, potters have been transforming the local clay into vessels, and firing them in kilns fed by wood from the region's red pine forests. \u003c/p>\n\u003cp>What makes donabe from Iga so desirable is their porosity, a result of the fact that Iga's clay—dug from the remains of an ancient lake bed—is full of fossilized microorganisms that burn up in the heat of the kiln, leaving tiny air pockets which enhance the pottery's ability to retain heat.\u003c/p>\n\u003cp>Kyle Connaughton developed a keen appreciation for the thermal properties of donabe long before he and his wife, Katina, opened the critically acclaimed restaurant and inn, \u003ca href=\"https://www.singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener noreferrer\">SingleThread\u003c/a>, in Healdsburg. In the early 2000s, Connaughton was living with his family in a tiny coastal village on Hokkaido, Japan's northernmost island, having moved there to work for Michel Bras, who had recently opened a restaurant in a hotel situated between Lake Toya and Uchiura Bay. \u003c/p>\n\u003cp>Katina, meanwhile, found work at a number of cooperative farms, where she discovered the passion for agriculture that would eventually lead to her current career, running the farm that supplies a multitude of vegetables, fruits, and other products to SingleThread's kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134500\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/980x.jpg\" alt=\"SingleThread in Healdsburg, CA.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">SingleThread in Healdsburg, CA. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003csmall class=\"image-media media-photo-credit\">\u003c/small>\"Hokkaido is the Alaska of Japan,\" said Connaughton. \"It's off the coast of Siberia. The winters are long and very cold. We lived in a two-story townhouse and only had one small kerosene heater, which just didn't do the job. Donabe cooking was such a big part of how people live. You have a little burner, you have your hotpot running, and it's a very warm, filling, hearty meal. And the hotpot warms the whole house.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2011, Connaughton traveled to Iga to learn more about donabe. His guide was Naoko Takei Moore, a Tokyo native who had once been his pupil at the California School of Culinary Arts in Pasadena. Takei Moore, who currently lives in Los Angeles, imports Iga donabe to the States, selling them through her company, \u003ca href=\"https://toirokitchen.com/\" target=\"_blank\" rel=\"noopener\">Toiro\u003c/a>, which she founded in 2008.\u003c/p>\n\u003cp>\"Naoko is really an expert on donabe cooking,\" said Connaughton, \"although she's more oriented in home cooking than on the professional side. She's been my guide to the world of different donabe and how to use them. I knew dishes from where we lived on Hokkaido, but on a professional level I'd never thought much about it. It's funny, because I started as her culinary school teacher, and she became my teacher.\"\u003c/p>\n\u003cp>Takei Moore introduced Connaughton to the Nagatani family, whose artisanal pottery, Natagani-en, was founded in Iga in 1832. At Takei Moore's suggestion, the two collaborated on \u003ca href=\"https://www.penguinrandomhouse.com/books/239329/donabe-by-naoko-takei-moore-and-kyle-connaughton/9781607746997/\" target=\"_blank\" rel=\"noopener\">a book\u003c/a> that explores the history, craft, and culture of donabe, as well as a multitude of traditional and modern recipes that can be stewed, braised, poached, or smoked in the versatile clay pots. Beautifully illustrated by the photographer Eric Wolfinger, it's an edifying, hunger-inducing read.\u003c/p>\n\u003cfigure id=\"attachment_134512\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg\" alt=\"A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening SingleThread in December 2016, Connaughton had been pondering the idea of an in-room dining experience. Guests who stay at the inn a single night always eat at the restaurant, which in late 2018 was awarded three Michelin stars. For guests who stayed longer, Connaughton wanted to offer an alternative to the restaurant's 11-course tasting menu, which doesn't change from one evening to the next.\u003c/p>\n\u003cp>\"I like the idea that the room has its own unique experience, like a secret menu,\" he continued, \"and that there's no other way to have that experience than to come and stay.\"\u003c/p>\n\u003cp>The idea of using donabe appealed to Connaughton on a number of levels. From a service perspective, donabe had certain advantages, namely their easy portability and their ability to keep food hot. There were other considerations as well, among them the desire to share something from his background in traditional Japanese cooking, in contrast to the food served at the restaurant, which has more of a contemporary, California feel. There was also the social aspect of donabe, which resonates deeply with Connaughton's philosophy of hospitality.\u003c/p>\n\u003cp>\"One thing I think that is often lost on chefs, especially on western chefs,\" he said, \"is that the focus is so much on the food and the dish, and that there's less consideration of the fact that the guests are there to experience themselves.\" In the case of donabe, he continued, \"it's interactive. You're sharing it together, it brings you closer together, you're serving one another. It's a moment that's extended. There's something comforting about it, and in the environment of the room, it's as if you're in your home.\"\u003c/p>\n\u003cfigure id=\"attachment_134506\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/room.jpg\" alt=\"The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a brilliant spring afternoon, my wife and I took little time making ourselves at home in SingleThread's master suite, a vast, flowing space with exposed brick walls, soaring redwood-beam ceilings, and a private balcony overlooking Center Street in downtown Healdsburg. The interior design, with its beautiful furnishings and surfaces in a palette of inviting tones, is the product of a close collaboration between the Connaughtons and their friends at AvroKO, the firm responsible for the distinctive look of Eight Tables in San Francisco and numerous other restaurants worldwide.\u003c/p>\n\u003cp>Padding around the suite in a pair of complimentary Sasawashi slippers—which have since become an indispensable part of my at-home wardrobe—I perused the in-house literature: the always-enticing guide to the hotels and restaurants in the Relais & Châteaux collection, of which SingleThread is a member; the professional chefs' magazine \u003cem>Art Culinaire\u003c/em>; a collection of photography of Japanese cuisine; and Connaughton's and Takei Moore's book on donabe.\u003c/p>\n\u003cp>The minibar merited a look as well, especially since all of its temptations are included in the stay. Among its most intriguing contents were a SingleThread Domesticated Wild Ale whose Brettanomyces-inflected deliciousness was conceived in collaboration with The Russian River Brewing Company, and SingleThread's own 2017 Chardonnay, made with fruit grown in San Lorenzo in the Russian River Valley and vinified in a concrete vessel at the inn's on-site winery.\u003c/p>\n\u003cp>The latter we carried home. An utterly different species from the stereotypical, heavily oaked California chardonnay, it was as irresistibly drinkable as it is exclusive—available only in SingleThread's guest rooms, and by the glass or the bottle on the restaurant's wine list.\u003c/p>\n\u003cp>It was going on but not quite dinnertime, so I ordered some bubbles and bivalves. A perfectly timed interval later, there was a soft knock on the door, followed by a waiter bearing half a dozen kumamotos on ice in a ceramic bowl whose crackle-glazed surface epitomized the Japanese aesthetic concept of wabi-sabi, and close on his heels, SingleThread's wine director, Evan Hufford, with a 2014 \"Le Montants\" Verzy Grand Cru from Champagne Adrien Renoir.\u003c/p>\n\u003cfigure id=\"attachment_134503\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/oyster.jpg\" alt=\"Kumamoto oysters with sansho mignonette and kanzuri.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters with sansho mignonette and kanzuri. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Champagne was a beauty, bright and fruity, with a subtle saline finish. The oysters, for their part, were as plump as they were petite, and we sucked them down with alternating dabs of kanzuri—a spicy-savory chile paste particular to Niigata, Japan—and a mignonette seasoned with sansho, a zingy spice made from the unripe seedpods of the Japanese prickly ash.\u003c/p>\n\u003cp>As dusk turned to dark, dinner got underway at the suite's dining table, with a first course called Early Spring in Sonoma, which consisted of six morsels, each served on a unique ceramic dish. Connaughton later explained that this kind of thing is typical in the prelude to a donabe. \"It's such a hearty thing,\" he said, \"that it's generally preceded by some lighter bites. When we're dining with a family who does donabe, they'll do a course of raw and picked things, and then get into the donabe.\"\u003c/p>\n\u003cp>And so we got into the groove. There was a wedge of simmered young bamboo shoot, its texture somewhat like that of a boiled parsnip, only somewhat more fibrous, with a mildly sweet flavor reminiscent of baby corn. And a small cut of sawara (Spanish mackerel), the flavor of whose pearlescent pink flesh might be mistaken for steak tartare except for the hint of ocean. Nestled in the concavity of another tiny vessel, a pink bay scallop, its creamy sweetness counterposed by the wild tang of a bit of pickled ramp. A small cut of lotus root, braised in something very savory and garnished with sesame seeds, brought a nutty, umami sweetness to the game.\u003c/p>\n\u003cp>Finishing it off, a small slice of densely chewy and delicately flavored mejina (rudderfish) curled around some braised konbu and a sliver of the green stem of negi, a type of Japanese onion; and aji (Japanese horse mackerel) garnished with a dot of pickled Indian lime and a pale pinkish-purple chive blossom.\u003c/p>\n\u003cp>The second act was a composition called North Coast Tide Pool. Served in a bowl made of exotic-looking, vividly grained wood, it was a minor parade of delicacies: luxuriously fatty slivers of akabana kanpachi (akabana being one of the more mature forms of kanpachi, also known as amberjack), crispy wild seaweeds, and the salty snap of sea beans.\u003c/p>\n\u003cfigure id=\"attachment_134504\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">North Coast Tide Pool course. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Accompanying this course was another hard-to-come-by wine: Domaine Vacheron's L' Enclos des Remparts, Franc de Pied. One hundred percent sauvignon blanc grown in the flinty soils of Sancerre, its softly tart lemon- and tangerine-like flavors went brilliantly with the unctuous fish.\u003c/p>\n\u003cp>There was a logic to all this fishiness, since from among the donabe options—which included American Waygu shabu shabu, pork meatball tan tan, and Kyoto vegetable and housemade tofu—we'd chosen the Hokkaido seafood hotpot. To prepare it, the cooks sweat some ginger and Japanese scallions with sake, mirin ,and a little sesame oil; then add dashi (the versatile Japanese soup stock), then vegetables and tofu; and finally the seafood, which cooks in the brief amount of time it takes the covered donabe to travel from the kitchen to the guest room.\u003c/p>\n\u003cp>Set down on the table atop a portable gas burner, the donabe, a lustrous black number from the Nagatani-en pottery, was ready to go. The burner—which was only serving as a pedestal at this point, as the pot was piping hot—would come into play later on to fire up the donabe for the shime (SHE-meh), a finishing course in which rice would be added to the dashi and cooked into a porridge-like concoction.\u003c/p>\n\u003cp>From above, the Hokkaido hotpot looked like an entirely vegan affair—nothing but the most succulent-looking maitake mushrooms, savoy cabbage, Japanese onions, and watercress as far as the eye could see. The real action was down below, where scallops, mussels and clams hobnobbed with Santa Barbara abalone and prawns, and great big hunks of black cod and king salmon, each bite of which we embellished with one or another condiment, whether kanzuri, chirimen-jako (boiled and dried baby sardines), or spicy-citrusy-salty yuzu kosho.\u003c/p>\n\u003cfigure id=\"attachment_134513\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg\" alt=\"The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we slowly made our way through the dish, it became increasingly delicious, the dashi taking on a near-ambrosial quality as the flavors mingled over time, of which there was no shortage, thanks to that rarest of things, a table that was ours, and ours alone, for the duration.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/singlethread-in-room-donabe-dinner-2639896590.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"SingleThread celebrates the tradition of donabe with a hearty, in-room dining experience.","status":"publish","parent":0,"modified":1566590455,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":2061},"headData":{"title":"At Singlethread, the Taste of Tradition in a Piping Hot Donabe | KQED","description":"SingleThread celebrates the tradition of donabe with a hearty, in-room dining experience.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134496 https://ww2.kqed.org/bayareabites/?p=134496","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/23/at-singlethread-the-taste-of-tradition-in-a-piping-hot-donabe/","disqusTitle":"At Singlethread, the Taste of Tradition in a Piping Hot Donabe","path":"/bayareabites/134496/at-singlethread-the-taste-of-tradition-in-a-piping-hot-donabe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Nick Czap\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133841,bayareabites_124357","label":"More SingleThread News "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nDonabe (doh-NAH-bay) is a kind of traditional Japanese clay cookware that is used over an open flame. The word is made from the Kanji characters do (\"clay\") and nabe (\"pot\"). The most sought-after donabe are made in Iga, a province 210 miles southwest of Tokyo, where, for nearly 1,300 years, potters have been transforming the local clay into vessels, and firing them in kilns fed by wood from the region's red pine forests. \u003c/p>\n\u003cp>What makes donabe from Iga so desirable is their porosity, a result of the fact that Iga's clay—dug from the remains of an ancient lake bed—is full of fossilized microorganisms that burn up in the heat of the kiln, leaving tiny air pockets which enhance the pottery's ability to retain heat.\u003c/p>\n\u003cp>Kyle Connaughton developed a keen appreciation for the thermal properties of donabe long before he and his wife, Katina, opened the critically acclaimed restaurant and inn, \u003ca href=\"https://www.singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener noreferrer\">SingleThread\u003c/a>, in Healdsburg. In the early 2000s, Connaughton was living with his family in a tiny coastal village on Hokkaido, Japan's northernmost island, having moved there to work for Michel Bras, who had recently opened a restaurant in a hotel situated between Lake Toya and Uchiura Bay. \u003c/p>\n\u003cp>Katina, meanwhile, found work at a number of cooperative farms, where she discovered the passion for agriculture that would eventually lead to her current career, running the farm that supplies a multitude of vegetables, fruits, and other products to SingleThread's kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134500\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/980x.jpg\" alt=\"SingleThread in Healdsburg, CA.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">SingleThread in Healdsburg, CA. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003csmall class=\"image-media media-photo-credit\">\u003c/small>\"Hokkaido is the Alaska of Japan,\" said Connaughton. \"It's off the coast of Siberia. The winters are long and very cold. We lived in a two-story townhouse and only had one small kerosene heater, which just didn't do the job. Donabe cooking was such a big part of how people live. You have a little burner, you have your hotpot running, and it's a very warm, filling, hearty meal. And the hotpot warms the whole house.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2011, Connaughton traveled to Iga to learn more about donabe. His guide was Naoko Takei Moore, a Tokyo native who had once been his pupil at the California School of Culinary Arts in Pasadena. Takei Moore, who currently lives in Los Angeles, imports Iga donabe to the States, selling them through her company, \u003ca href=\"https://toirokitchen.com/\" target=\"_blank\" rel=\"noopener\">Toiro\u003c/a>, which she founded in 2008.\u003c/p>\n\u003cp>\"Naoko is really an expert on donabe cooking,\" said Connaughton, \"although she's more oriented in home cooking than on the professional side. She's been my guide to the world of different donabe and how to use them. I knew dishes from where we lived on Hokkaido, but on a professional level I'd never thought much about it. It's funny, because I started as her culinary school teacher, and she became my teacher.\"\u003c/p>\n\u003cp>Takei Moore introduced Connaughton to the Nagatani family, whose artisanal pottery, Natagani-en, was founded in Iga in 1832. At Takei Moore's suggestion, the two collaborated on \u003ca href=\"https://www.penguinrandomhouse.com/books/239329/donabe-by-naoko-takei-moore-and-kyle-connaughton/9781607746997/\" target=\"_blank\" rel=\"noopener\">a book\u003c/a> that explores the history, craft, and culture of donabe, as well as a multitude of traditional and modern recipes that can be stewed, braised, poached, or smoked in the versatile clay pots. Beautifully illustrated by the photographer Eric Wolfinger, it's an edifying, hunger-inducing read.\u003c/p>\n\u003cfigure id=\"attachment_134512\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg\" alt=\"A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening SingleThread in December 2016, Connaughton had been pondering the idea of an in-room dining experience. Guests who stay at the inn a single night always eat at the restaurant, which in late 2018 was awarded three Michelin stars. For guests who stayed longer, Connaughton wanted to offer an alternative to the restaurant's 11-course tasting menu, which doesn't change from one evening to the next.\u003c/p>\n\u003cp>\"I like the idea that the room has its own unique experience, like a secret menu,\" he continued, \"and that there's no other way to have that experience than to come and stay.\"\u003c/p>\n\u003cp>The idea of using donabe appealed to Connaughton on a number of levels. From a service perspective, donabe had certain advantages, namely their easy portability and their ability to keep food hot. There were other considerations as well, among them the desire to share something from his background in traditional Japanese cooking, in contrast to the food served at the restaurant, which has more of a contemporary, California feel. There was also the social aspect of donabe, which resonates deeply with Connaughton's philosophy of hospitality.\u003c/p>\n\u003cp>\"One thing I think that is often lost on chefs, especially on western chefs,\" he said, \"is that the focus is so much on the food and the dish, and that there's less consideration of the fact that the guests are there to experience themselves.\" In the case of donabe, he continued, \"it's interactive. You're sharing it together, it brings you closer together, you're serving one another. It's a moment that's extended. There's something comforting about it, and in the environment of the room, it's as if you're in your home.\"\u003c/p>\n\u003cfigure id=\"attachment_134506\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/room.jpg\" alt=\"The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a brilliant spring afternoon, my wife and I took little time making ourselves at home in SingleThread's master suite, a vast, flowing space with exposed brick walls, soaring redwood-beam ceilings, and a private balcony overlooking Center Street in downtown Healdsburg. The interior design, with its beautiful furnishings and surfaces in a palette of inviting tones, is the product of a close collaboration between the Connaughtons and their friends at AvroKO, the firm responsible for the distinctive look of Eight Tables in San Francisco and numerous other restaurants worldwide.\u003c/p>\n\u003cp>Padding around the suite in a pair of complimentary Sasawashi slippers—which have since become an indispensable part of my at-home wardrobe—I perused the in-house literature: the always-enticing guide to the hotels and restaurants in the Relais & Châteaux collection, of which SingleThread is a member; the professional chefs' magazine \u003cem>Art Culinaire\u003c/em>; a collection of photography of Japanese cuisine; and Connaughton's and Takei Moore's book on donabe.\u003c/p>\n\u003cp>The minibar merited a look as well, especially since all of its temptations are included in the stay. Among its most intriguing contents were a SingleThread Domesticated Wild Ale whose Brettanomyces-inflected deliciousness was conceived in collaboration with The Russian River Brewing Company, and SingleThread's own 2017 Chardonnay, made with fruit grown in San Lorenzo in the Russian River Valley and vinified in a concrete vessel at the inn's on-site winery.\u003c/p>\n\u003cp>The latter we carried home. An utterly different species from the stereotypical, heavily oaked California chardonnay, it was as irresistibly drinkable as it is exclusive—available only in SingleThread's guest rooms, and by the glass or the bottle on the restaurant's wine list.\u003c/p>\n\u003cp>It was going on but not quite dinnertime, so I ordered some bubbles and bivalves. A perfectly timed interval later, there was a soft knock on the door, followed by a waiter bearing half a dozen kumamotos on ice in a ceramic bowl whose crackle-glazed surface epitomized the Japanese aesthetic concept of wabi-sabi, and close on his heels, SingleThread's wine director, Evan Hufford, with a 2014 \"Le Montants\" Verzy Grand Cru from Champagne Adrien Renoir.\u003c/p>\n\u003cfigure id=\"attachment_134503\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/oyster.jpg\" alt=\"Kumamoto oysters with sansho mignonette and kanzuri.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters with sansho mignonette and kanzuri. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Champagne was a beauty, bright and fruity, with a subtle saline finish. The oysters, for their part, were as plump as they were petite, and we sucked them down with alternating dabs of kanzuri—a spicy-savory chile paste particular to Niigata, Japan—and a mignonette seasoned with sansho, a zingy spice made from the unripe seedpods of the Japanese prickly ash.\u003c/p>\n\u003cp>As dusk turned to dark, dinner got underway at the suite's dining table, with a first course called Early Spring in Sonoma, which consisted of six morsels, each served on a unique ceramic dish. Connaughton later explained that this kind of thing is typical in the prelude to a donabe. \"It's such a hearty thing,\" he said, \"that it's generally preceded by some lighter bites. When we're dining with a family who does donabe, they'll do a course of raw and picked things, and then get into the donabe.\"\u003c/p>\n\u003cp>And so we got into the groove. There was a wedge of simmered young bamboo shoot, its texture somewhat like that of a boiled parsnip, only somewhat more fibrous, with a mildly sweet flavor reminiscent of baby corn. And a small cut of sawara (Spanish mackerel), the flavor of whose pearlescent pink flesh might be mistaken for steak tartare except for the hint of ocean. Nestled in the concavity of another tiny vessel, a pink bay scallop, its creamy sweetness counterposed by the wild tang of a bit of pickled ramp. A small cut of lotus root, braised in something very savory and garnished with sesame seeds, brought a nutty, umami sweetness to the game.\u003c/p>\n\u003cp>Finishing it off, a small slice of densely chewy and delicately flavored mejina (rudderfish) curled around some braised konbu and a sliver of the green stem of negi, a type of Japanese onion; and aji (Japanese horse mackerel) garnished with a dot of pickled Indian lime and a pale pinkish-purple chive blossom.\u003c/p>\n\u003cp>The second act was a composition called North Coast Tide Pool. Served in a bowl made of exotic-looking, vividly grained wood, it was a minor parade of delicacies: luxuriously fatty slivers of akabana kanpachi (akabana being one of the more mature forms of kanpachi, also known as amberjack), crispy wild seaweeds, and the salty snap of sea beans.\u003c/p>\n\u003cfigure id=\"attachment_134504\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">North Coast Tide Pool course. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Accompanying this course was another hard-to-come-by wine: Domaine Vacheron's L' Enclos des Remparts, Franc de Pied. One hundred percent sauvignon blanc grown in the flinty soils of Sancerre, its softly tart lemon- and tangerine-like flavors went brilliantly with the unctuous fish.\u003c/p>\n\u003cp>There was a logic to all this fishiness, since from among the donabe options—which included American Waygu shabu shabu, pork meatball tan tan, and Kyoto vegetable and housemade tofu—we'd chosen the Hokkaido seafood hotpot. To prepare it, the cooks sweat some ginger and Japanese scallions with sake, mirin ,and a little sesame oil; then add dashi (the versatile Japanese soup stock), then vegetables and tofu; and finally the seafood, which cooks in the brief amount of time it takes the covered donabe to travel from the kitchen to the guest room.\u003c/p>\n\u003cp>Set down on the table atop a portable gas burner, the donabe, a lustrous black number from the Nagatani-en pottery, was ready to go. The burner—which was only serving as a pedestal at this point, as the pot was piping hot—would come into play later on to fire up the donabe for the shime (SHE-meh), a finishing course in which rice would be added to the dashi and cooked into a porridge-like concoction.\u003c/p>\n\u003cp>From above, the Hokkaido hotpot looked like an entirely vegan affair—nothing but the most succulent-looking maitake mushrooms, savoy cabbage, Japanese onions, and watercress as far as the eye could see. The real action was down below, where scallops, mussels and clams hobnobbed with Santa Barbara abalone and prawns, and great big hunks of black cod and king salmon, each bite of which we embellished with one or another condiment, whether kanzuri, chirimen-jako (boiled and dried baby sardines), or spicy-citrusy-salty yuzu kosho.\u003c/p>\n\u003cfigure id=\"attachment_134513\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg\" alt=\"The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we slowly made our way through the dish, it became increasingly delicious, the dashi taking on a near-ambrosial quality as the flavors mingled over time, of which there was no shortage, thanks to that rarest of things, a table that was ours, and ours alone, for the duration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/singlethread-in-room-donabe-dinner-2639896590.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134496/at-singlethread-the-taste-of-tradition-in-a-piping-hot-donabe","authors":["11590"],"categories":["bayareabites_109","bayareabites_752","bayareabites_10028","bayareabites_1146","bayareabites_1875","bayareabites_15155","bayareabites_1807","bayareabites_15156"],"tags":["bayareabites_3328","bayareabites_10422","bayareabites_3472","bayareabites_9856"],"featImg":"bayareabites_134498","label":"bayareabites"},"bayareabites_134349":{"type":"posts","id":"bayareabites_134349","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134349","score":null,"sort":[1565112552000]},"guestAuthors":[],"slug":"first-taste-tartine-bakery-brings-its-classic-offering-to-the-inner-sunset","title":"First Taste: Tartine Bakery brings its classic offering to the Inner Sunset","publishDate":1565112552,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_17256,news_11401794' label='More Bread to Chew On']\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>We can just barely remember the early days of Tartine, when it was but one small corner bakery located in a neighborhood in the midst of transition. It could have gone one of two ways, ripe to become a local favorite or lost among the location's changing times. But then, we all know how that story goes.\u003c/p>\n\u003cp>Since it opened in 2002, Chad Robertson and Elisabeth Prueitt's shop at 18th and Guerrero streets has had a line out the door on the daily, with locals and tourists alike patiently awaiting incomparable morning buns and freshly baked breads. It was the jumping off point for a pastry (and more) empire, with Tartine Manufactory and other spin-off locations now in San Francisco, Los Angeles, and even Seoul, Korea, where three locations include a bakery, coffee shop, and small market.\u003c/p>\n\u003cp>For some reason, it only took the pair 17 years to open a second bakery here in SF.\u003c/p>\n\u003cfigure id=\"attachment_134352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-exterior.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A bright white wash, open garage door, and plenty of windows make Tartine a welcome and welcoming addition to the Inner Sunset. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Residents of the Inner Sunset are no doubt stoked to be the beneficiaries of \u003ca href=\"https://www.tartinebakery.com/san-francisco/inner-sunset\">Tartine's newest bakery\u003c/a>; when the fog gets thick and the Mission feels far away, one needs a delicious croissant and a cup of coffee close to home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The formula at the newest Tartine Bakery is a classic one: stupid-good pastries, easy-tasty breakfast and lunch options; and a comfortable, familiar space. Like a breath of fresh ocean air, the Ninth Avenue place—designed by \u003ca href=\"https://studio-bba.com/studio/\">Studio BBA\u003c/a> (Tartine Manufactory LA, Nico, Mister Jiu's)—is bright white, sky-lit, and bustling. An old-school garage roll-up door opens onto an outdoor courtyard; glass doors and windows welcome you in.\u003c/p>\n\u003cp>Once you hit the pastry case, it's pretty much game over from there—you are sucked in with zero chance of winning against the temptations in store.\u003c/p>\n\u003cfigure id=\"attachment_134353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-interior.jpg\" alt=\"Make your way past the exterior courtyard to the counter laden with pastries. Pick a few, order a coffee, and grab a hot meal item to indulge in.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Make your way past the exterior courtyard to the counter laden with pastries. Pick a few, order a coffee, and grab a hot meal item to indulge in. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tartine regulars will recognize the menu: morning buns, pain au chocolat, open-faced sandwiches, soups, coddled eggs a la Tartine Manufactory, and many, many fresh-baked loaves of bread. \"The food mirrors what we do at Tartine Manufactory,\" says Robertson, \"making healthy, delicious, nutritious food that people want to eat every day.\"\u003c/p>\n\u003cfigure id=\"attachment_134355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-bread-shelf.jpg\" alt=\"Whether you order it up front or on your way out, loaves of Tartine's signature country bread are a must.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Whether you order it up front or on your way out, loaves of Tartine's signature country bread are a must. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Robertson also notes the specialness of the location. \"I'm overwhelmed, thankful, and humbled by the warm welcome of this pretty old school SF neighborhood. I love that people that live in the neighborhood seem to really support the small businesses—it's a lot like the Mission in that way.\"\u003c/p>\n\u003cp>Get a taste of the offering.\u003c/p>\n\u003cfigure id=\"attachment_134357\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-bar-seats.jpg\" alt=\"Grab a seat at the high-top stools by the kitchen.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Grab a seat at the high-top stools by the kitchen. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the front area and middle space of the bakery may feel busy and bustling with crowds, if you make your way to the back you'll find a bit of breathing space at the high-top stools facing the open kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134351\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134351\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-croissant.jpg\" alt=\"A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pastry game at Tartine is strong. You'll be happy with their classic buttery croissant, their legendary morning bun, or a slightly heartier ham & cheese laden croissant. Coffees, always.\u003c/p>\n\u003cfigure id=\"attachment_134358\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-beets-hummus.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A blend of beets and chickpeas make for a savory hummus. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once the lunch hour hits (read as early as 11am on Tartine time), the menu adds a slew of other dishes. The country bread offers is served with three different pairings: goat cheese, fermented veggies, or this cheery pink dip. It's a blend of beets and chickpeas for a savory hummus, topped with root top gomashio (aka un-hulled toasted sesame seeds).\u003c/p>\n\u003cfigure id=\"attachment_134359\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Creamy ginger carrot soup topped with a drizzle of oil and breadcrumbs. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seasonal soups will always have a place at this neighborhood cafe. Creamy ginger carrot soup is topped with a drizzle of oil and breadcrumbs for a rich, yet healthy-ish meal.\u003c/p>\n\u003cfigure id=\"attachment_134360\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon.jpg\" alt=\"The smoked salmon tartine is a stunner.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The smoked salmon tartine is a stunner. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No visit to Tartine would be complete without, well, a tartine. The smoked salmon tartine is a stunner. Find a well-buttered and well-toasted piece of country bread layered with cream cheese, pickled onions, a hint of meyer lemon, and fresh springs of dill.\u003c/p>\n\u003cfigure id=\"attachment_134362\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-patty-melt.jpg\" alt=\"Tartine has a hefty patty melt.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Tartine has a hefty patty melt. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If your hunger is on the more dire side, opt for the hefty patty melt. A weighty beef patty is sandwiched between two pieces of country pullman bread with caramelized onions and mornay, a meal that will easily keep you very full till dinner.\u003c/p>\n\u003cfigure id=\"attachment_134363\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-rice-porridge.jpg\" alt=\"Their Japanese inspired porridge comes with a mushroom conserva, a few pickled veggies, and a soft-boiled egg.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Their Japanese inspired porridge comes with a mushroom conserva, a few pickled veggies, and a soft-boiled egg. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Japanese inspired dish, the house porridge takes advantage of grains like rice and and job's tears. A mushroom conserva, a few pickled veggies, and a soft-boiled egg complete this heartwarming comfort bowl.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.tartinebakery.com/\">Tartine Bakery\u003c/a>\u003c/b>\u003cbr>\n7am to 3pm daily\u003cbr>\n1226 Ninth Ave. (Inner Sunset)\u003c/p>\n\n","blocks":[],"excerpt":"When the fog gets thick and the Mission feels far away, head to Tartine's newest Sunset location for a delicious croissant and cup of coffee.","status":"publish","parent":0,"modified":1565112552,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":906},"headData":{"title":"First Taste: Tartine Bakery brings its classic offering to the Inner Sunset | KQED","description":"When the fog gets thick and the Mission feels far away, head to Tartine's newest Sunset location for a delicious croissant and cup of coffee.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134349 https://ww2.kqed.org/bayareabites/?p=134349","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/06/first-taste-tartine-bakery-brings-its-classic-offering-to-the-inner-sunset/","disqusTitle":"First Taste: Tartine Bakery brings its classic offering to the Inner Sunset","path":"/bayareabites/134349/first-taste-tartine-bakery-brings-its-classic-offering-to-the-inner-sunset","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_17256,news_11401794","label":"More Bread to Chew On "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>We can just barely remember the early days of Tartine, when it was but one small corner bakery located in a neighborhood in the midst of transition. It could have gone one of two ways, ripe to become a local favorite or lost among the location's changing times. But then, we all know how that story goes.\u003c/p>\n\u003cp>Since it opened in 2002, Chad Robertson and Elisabeth Prueitt's shop at 18th and Guerrero streets has had a line out the door on the daily, with locals and tourists alike patiently awaiting incomparable morning buns and freshly baked breads. It was the jumping off point for a pastry (and more) empire, with Tartine Manufactory and other spin-off locations now in San Francisco, Los Angeles, and even Seoul, Korea, where three locations include a bakery, coffee shop, and small market.\u003c/p>\n\u003cp>For some reason, it only took the pair 17 years to open a second bakery here in SF.\u003c/p>\n\u003cfigure id=\"attachment_134352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-exterior.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A bright white wash, open garage door, and plenty of windows make Tartine a welcome and welcoming addition to the Inner Sunset. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Residents of the Inner Sunset are no doubt stoked to be the beneficiaries of \u003ca href=\"https://www.tartinebakery.com/san-francisco/inner-sunset\">Tartine's newest bakery\u003c/a>; when the fog gets thick and the Mission feels far away, one needs a delicious croissant and a cup of coffee close to home.\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 formula at the newest Tartine Bakery is a classic one: stupid-good pastries, easy-tasty breakfast and lunch options; and a comfortable, familiar space. Like a breath of fresh ocean air, the Ninth Avenue place—designed by \u003ca href=\"https://studio-bba.com/studio/\">Studio BBA\u003c/a> (Tartine Manufactory LA, Nico, Mister Jiu's)—is bright white, sky-lit, and bustling. An old-school garage roll-up door opens onto an outdoor courtyard; glass doors and windows welcome you in.\u003c/p>\n\u003cp>Once you hit the pastry case, it's pretty much game over from there—you are sucked in with zero chance of winning against the temptations in store.\u003c/p>\n\u003cfigure id=\"attachment_134353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-interior.jpg\" alt=\"Make your way past the exterior courtyard to the counter laden with pastries. Pick a few, order a coffee, and grab a hot meal item to indulge in.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Make your way past the exterior courtyard to the counter laden with pastries. Pick a few, order a coffee, and grab a hot meal item to indulge in. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tartine regulars will recognize the menu: morning buns, pain au chocolat, open-faced sandwiches, soups, coddled eggs a la Tartine Manufactory, and many, many fresh-baked loaves of bread. \"The food mirrors what we do at Tartine Manufactory,\" says Robertson, \"making healthy, delicious, nutritious food that people want to eat every day.\"\u003c/p>\n\u003cfigure id=\"attachment_134355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-bread-shelf.jpg\" alt=\"Whether you order it up front or on your way out, loaves of Tartine's signature country bread are a must.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Whether you order it up front or on your way out, loaves of Tartine's signature country bread are a must. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Robertson also notes the specialness of the location. \"I'm overwhelmed, thankful, and humbled by the warm welcome of this pretty old school SF neighborhood. I love that people that live in the neighborhood seem to really support the small businesses—it's a lot like the Mission in that way.\"\u003c/p>\n\u003cp>Get a taste of the offering.\u003c/p>\n\u003cfigure id=\"attachment_134357\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-bar-seats.jpg\" alt=\"Grab a seat at the high-top stools by the kitchen.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Grab a seat at the high-top stools by the kitchen. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the front area and middle space of the bakery may feel busy and bustling with crowds, if you make your way to the back you'll find a bit of breathing space at the high-top stools facing the open kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134351\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134351\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-croissant.jpg\" alt=\"A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pastry game at Tartine is strong. You'll be happy with their classic buttery croissant, their legendary morning bun, or a slightly heartier ham & cheese laden croissant. Coffees, always.\u003c/p>\n\u003cfigure id=\"attachment_134358\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-beets-hummus.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A blend of beets and chickpeas make for a savory hummus. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once the lunch hour hits (read as early as 11am on Tartine time), the menu adds a slew of other dishes. The country bread offers is served with three different pairings: goat cheese, fermented veggies, or this cheery pink dip. It's a blend of beets and chickpeas for a savory hummus, topped with root top gomashio (aka un-hulled toasted sesame seeds).\u003c/p>\n\u003cfigure id=\"attachment_134359\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Creamy ginger carrot soup topped with a drizzle of oil and breadcrumbs. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seasonal soups will always have a place at this neighborhood cafe. Creamy ginger carrot soup is topped with a drizzle of oil and breadcrumbs for a rich, yet healthy-ish meal.\u003c/p>\n\u003cfigure id=\"attachment_134360\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon.jpg\" alt=\"The smoked salmon tartine is a stunner.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The smoked salmon tartine is a stunner. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No visit to Tartine would be complete without, well, a tartine. The smoked salmon tartine is a stunner. Find a well-buttered and well-toasted piece of country bread layered with cream cheese, pickled onions, a hint of meyer lemon, and fresh springs of dill.\u003c/p>\n\u003cfigure id=\"attachment_134362\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-patty-melt.jpg\" alt=\"Tartine has a hefty patty melt.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Tartine has a hefty patty melt. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If your hunger is on the more dire side, opt for the hefty patty melt. A weighty beef patty is sandwiched between two pieces of country pullman bread with caramelized onions and mornay, a meal that will easily keep you very full till dinner.\u003c/p>\n\u003cfigure id=\"attachment_134363\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-rice-porridge.jpg\" alt=\"Their Japanese inspired porridge comes with a mushroom conserva, a few pickled veggies, and a soft-boiled egg.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Their Japanese inspired porridge comes with a mushroom conserva, a few pickled veggies, and a soft-boiled egg. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Japanese inspired dish, the house porridge takes advantage of grains like rice and and job's tears. A mushroom conserva, a few pickled veggies, and a soft-boiled egg complete this heartwarming comfort bowl.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.tartinebakery.com/\">Tartine Bakery\u003c/a>\u003c/b>\u003cbr>\n7am to 3pm daily\u003cbr>\n1226 Ninth Ave. (Inner Sunset)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134349/first-taste-tartine-bakery-brings-its-classic-offering-to-the-inner-sunset","authors":["11590"],"categories":["bayareabites_1516","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_3328","bayareabites_843","bayareabites_14745","bayareabites_3147"],"featImg":"bayareabites_134351","label":"bayareabites"},"bayareabites_134297":{"type":"posts","id":"bayareabites_134297","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134297","score":null,"sort":[1564515458000]},"guestAuthors":[],"slug":"first-taste-als-deli-serves-up-israeli-street-food-and-jewish-classics-by-way-of-california","title":"First Taste: AL's Deli serves up Israeli street food and Jewish classics by way of California","publishDate":1564515458,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='checkplease_20185' label='AL's Place on Check, Please! Bay Area']\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Aaron London, owner of the lauded veggie-centric restaurant, AL's Place, is taking the basic daytime diet of sandos, salads, and sides from mundane to must-have at his new AL's Deli, on the corner of 18th and Guerrero in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_134300\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-exterior.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">AL's Deli will catch your eye with bubblegum-pink trim on a sweet gray brick facade. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a few successful years in upscale dining, the restaurateur—whose initials are A.L., get it?—is mixing it up with a fast-casual spot blending Californian ingredients into Jewish deli classics and some Israeli street food for no-rules, good, affordable food.\u003c/p>\n\u003cfigure id=\"attachment_134303\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-latkes.jpg\" alt=\"Peruse the menu till you find the section for Crispy Crunchy Things; the potato latkes are a must-order. A hot-pocket shaped mashup of fried hash browns hugging a bundle of avocado and grapefruit make this treat the perfect cross between Californian and Jewish food.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Peruse the menu till you find the section for Crispy Crunchy Things; the potato latkes are a must-order. A hot-pocket shaped mashup of fried hash browns hugging a bundle of avocado and grapefruit make this treat the perfect cross between Californian and Jewish food. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Diving into London's menu, you'll find a bit of everything: shawarma spiced chicken, smokey brisket, crunchy falafel, and a mix of roasted eggplant and cauliflower, all of which can become pita sandwiches or bountiful green salads. There's a menu section dedicated to \"crispy, crunchy things\" (all of which you must order) like herby fries, stuffed potato latkes, and corn dog bites with a twist. Chicken soup, small salads, and hummus round out the offering.\u003c/p>\n\u003cfigure id=\"attachment_134302\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-falafel-bites.jpg\" alt=\"These corn dog bites have been given the Aaron London treatment: an upgrade from traditional corn dog breading to a variation made with tasty falafel.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">These corn dog bites have been given the Aaron London treatment: an upgrade from traditional corn dog breading to a variation made with tasty falafel. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ideas and flavors stem from London's childhood, when smoked meats and deli runs permeated his time spent between Montreal and Sonoma. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I miss foods from the East Coast deli of my youth, and fell in love with the dishes I had while traveling thought Israel. It didn't feel right to me to do a restaurant that tried to be authentically either, but I became really excited about the prospect of making one restaurant that drew from both.\"\u003c/p>\n\u003cfigure id=\"attachment_134304\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-salad.jpg\" alt=\"AL's Deli offers four basic entree bases, each of which can be served as a salad or pita sandwich. Here, the spiced chicken shawarma finds a home among sumac onions, cucumbers, tomatoes, pickles, and a few sauces (garlic, tahini, and hummus) and a sprinkling of the Middle Eastern herb blend, schug.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">AL's Deli offers four basic entree bases, each of which can be served as a salad or pita sandwich. Here, the spiced chicken shawarma finds a home among sumac onions, cucumbers, tomatoes, pickles, and a few sauces (garlic, tahini, and hummus) and a sprinkling of the Middle Eastern herb blend, schug. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still not getting it? Think Souvla, only more interesting, with lots of toppings, condiments, and sides that will keep you trying different combinations with every visit.\u003c/p>\n\u003cfigure id=\"attachment_134305\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-pita-sandwich.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Made to grab-and-go en route to Dolores Park, this pita sandwich has tender, thick pieces of smokey brisket, crumbles of hard-boiled egg, chili cabbage slaw, a few french fries, and mustard. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is also delightfully cheery, with two-story windows streaming natural light and decor in shades of baby pink and blue, some leafy plants, teal tile work, and light-hearted bubbly light fixtures. AL's Deli gets bonus points for proximity to Dolores Park.\u003c/p>\n\u003cfigure id=\"attachment_134301\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-interior.jpg\" alt=\"Inside, crisp white contrasts against teal walls for a carefree, youthful ambiance.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Inside, crisp white contrasts against teal walls for a carefree, youthful ambiance. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-als-deli-2639419118.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"How's a sandwich spot to stand out in a city where you can find one on almost any block? Aaron London seems to have cracked the code.","status":"publish","parent":0,"modified":1564515458,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":541},"headData":{"title":"First Taste: AL's Deli serves up Israeli street food and Jewish classics by way of California | KQED","description":"How's a sandwich spot to stand out in a city where you can find one on almost any block? Aaron London seems to have cracked the code.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134297 https://ww2.kqed.org/bayareabites/?p=134297","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/30/first-taste-als-deli-serves-up-israeli-street-food-and-jewish-classics-by-way-of-california/","disqusTitle":"First Taste: AL's Deli serves up Israeli street food and Jewish classics by way of California","path":"/bayareabites/134297/first-taste-als-deli-serves-up-israeli-street-food-and-jewish-classics-by-way-of-california","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":"checkplease_20185","label":"label='AL's Place on Check, Please! Bay Area'"},"numeric":["label='AL's","Place","on","Check,","Please!","Bay","Area'"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Aaron London, owner of the lauded veggie-centric restaurant, AL's Place, is taking the basic daytime diet of sandos, salads, and sides from mundane to must-have at his new AL's Deli, on the corner of 18th and Guerrero in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_134300\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-exterior.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">AL's Deli will catch your eye with bubblegum-pink trim on a sweet gray brick facade. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a few successful years in upscale dining, the restaurateur—whose initials are A.L., get it?—is mixing it up with a fast-casual spot blending Californian ingredients into Jewish deli classics and some Israeli street food for no-rules, good, affordable food.\u003c/p>\n\u003cfigure id=\"attachment_134303\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-latkes.jpg\" alt=\"Peruse the menu till you find the section for Crispy Crunchy Things; the potato latkes are a must-order. A hot-pocket shaped mashup of fried hash browns hugging a bundle of avocado and grapefruit make this treat the perfect cross between Californian and Jewish food.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Peruse the menu till you find the section for Crispy Crunchy Things; the potato latkes are a must-order. A hot-pocket shaped mashup of fried hash browns hugging a bundle of avocado and grapefruit make this treat the perfect cross between Californian and Jewish food. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Diving into London's menu, you'll find a bit of everything: shawarma spiced chicken, smokey brisket, crunchy falafel, and a mix of roasted eggplant and cauliflower, all of which can become pita sandwiches or bountiful green salads. There's a menu section dedicated to \"crispy, crunchy things\" (all of which you must order) like herby fries, stuffed potato latkes, and corn dog bites with a twist. Chicken soup, small salads, and hummus round out the offering.\u003c/p>\n\u003cfigure id=\"attachment_134302\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-falafel-bites.jpg\" alt=\"These corn dog bites have been given the Aaron London treatment: an upgrade from traditional corn dog breading to a variation made with tasty falafel.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">These corn dog bites have been given the Aaron London treatment: an upgrade from traditional corn dog breading to a variation made with tasty falafel. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ideas and flavors stem from London's childhood, when smoked meats and deli runs permeated his time spent between Montreal and Sonoma. \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>\"I miss foods from the East Coast deli of my youth, and fell in love with the dishes I had while traveling thought Israel. It didn't feel right to me to do a restaurant that tried to be authentically either, but I became really excited about the prospect of making one restaurant that drew from both.\"\u003c/p>\n\u003cfigure id=\"attachment_134304\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-salad.jpg\" alt=\"AL's Deli offers four basic entree bases, each of which can be served as a salad or pita sandwich. Here, the spiced chicken shawarma finds a home among sumac onions, cucumbers, tomatoes, pickles, and a few sauces (garlic, tahini, and hummus) and a sprinkling of the Middle Eastern herb blend, schug.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">AL's Deli offers four basic entree bases, each of which can be served as a salad or pita sandwich. Here, the spiced chicken shawarma finds a home among sumac onions, cucumbers, tomatoes, pickles, and a few sauces (garlic, tahini, and hummus) and a sprinkling of the Middle Eastern herb blend, schug. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still not getting it? Think Souvla, only more interesting, with lots of toppings, condiments, and sides that will keep you trying different combinations with every visit.\u003c/p>\n\u003cfigure id=\"attachment_134305\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-pita-sandwich.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Made to grab-and-go en route to Dolores Park, this pita sandwich has tender, thick pieces of smokey brisket, crumbles of hard-boiled egg, chili cabbage slaw, a few french fries, and mustard. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is also delightfully cheery, with two-story windows streaming natural light and decor in shades of baby pink and blue, some leafy plants, teal tile work, and light-hearted bubbly light fixtures. AL's Deli gets bonus points for proximity to Dolores Park.\u003c/p>\n\u003cfigure id=\"attachment_134301\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-interior.jpg\" alt=\"Inside, crisp white contrasts against teal walls for a carefree, youthful ambiance.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Inside, crisp white contrasts against teal walls for a carefree, youthful ambiance. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-als-deli-2639419118.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134297/first-taste-als-deli-serves-up-israeli-street-food-and-jewish-classics-by-way-of-california","authors":["11590"],"categories":["bayareabites_10028","bayareabites_1807","bayareabites_90","bayareabites_181"],"tags":["bayareabites_3328","bayareabites_16444","bayareabites_16445","bayareabites_3662","bayareabites_92","bayareabites_14745"],"featImg":"bayareabites_134299","label":"bayareabites"},"bayareabites_134111":{"type":"posts","id":"bayareabites_134111","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134111","score":null,"sort":[1562701591000]},"guestAuthors":[],"slug":"first-taste-at-sushi-nagai-true-minimalism-allows-the-fish-to-star","title":"First Taste: At Sushi Nagai, true minimalism allows the fish to star","publishDate":1562701591,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>By Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Whether you've actually traveled to Japan or are just obsessed with sushi, you're likely familiar with omakase, those multi-course meals prepared at the discretion of the chef, made with the freshest fish, and oftentimes reaching 14 or 15 courses, with round after round of fresh nigiri artfully prepared so that each bite requires no adjustment. \u003c/p>\n\u003cp>Read between the lines: no extra wasabi, soy sauce, or Japanese mayo allowed; the sushi chef has the flavors queued up just so.\u003c/p>\n\u003cp>There are a handful of omakase restaurants like this sprinkled throughout San Francisco; Sushi Nagai is the latest to join the coterie.\u003c/p>\n\u003cfigure id=\"attachment_134113\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/nagai-entrance.jpg\" alt=\"The tidy awning and glass entrance to Sushi Nagai mimic the high-end retailers in nearby Union Square.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The tidy awning and glass entrance to Sushi Nagai mimic the high-end retailers in nearby Union Square. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Blocks from Union Square and this city's most upscale shopping, Sushi Nagai's design mimics that of a luxury goods store: A crisp yellow awning shades the clean glass storefront that offers barely a glimpse of what's happening within; inside, a curvaceous, elevated platform, painted bright white, seats 20 or so with views to the sushi masters doing their expert slicing in the center.\u003c/p>\n\u003cfigure id=\"attachment_134114\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-chef.jpg\" alt=\"With only bar seating on an elevated platform, every diner has a front row view to the sushi chefs working their magic centerstage.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">With only bar seating on an elevated platform, every diner has a front row view to the sushi chefs working their magic centerstage. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the wine glasses are being filled, you'll note the respectful, quiet silence of the dining room where's there's no background music at all—just the hush conceived to inspire awe for the magic of sushi being crafted with care. Settle in, you're going to be here a while.\u003c/p>\n\u003cfigure id=\"attachment_134115\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-red-snapper.jpg\" alt=\"The fish offering will change based on what's available and fresh at Tokyo's Toyosu fish; we were lucky to get a bite of this rich, wild red snapper.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The fish offering will change based on what's available and fresh at Tokyo's Toyosu fish; we were lucky to get a bite of this rich, wild red snapper. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Head chef Tomonori Nagai (Morimoto, Shinji by Kanasaka) will be your guide for the night, leading you through a collection of morsels that comes with a luxury price tag—expect to throw down northwards of $200 per person. \u003c/p>\n\u003cfigure id=\"attachment_134117\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-sea-urchin.jpg\" alt=\"More melt-in-your-mouth goodness comes with a round of sea urchin nigiri—smooth, rich, and buttery.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134117\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">More melt-in-your-mouth goodness comes with a round of sea urchin nigiri—smooth, rich, and buttery. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the ingredients, of course, are top notch, flown in from Tokyo's famed Toyosu fish market, and the omakase is meticulously prepared in the Edomae style, meaning the fish is preserved with soy sauce, broth, or salt and vinegar for a few days before it is served, just as it was centuries ago in the days before refrigeration.\u003c/p>\n\u003cfigure id=\"attachment_134116\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-sardine.jpg\" alt=\"A portion of Japanese sardine is placed over a nugget of sushi rice.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134116\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A portion of Japanese sardine is placed over a nugget of sushi rice. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of your meal, the chef will ask if you'd like another piece of anything he has prepared, so take note of your favorites (and do note the additional price for additional bites).\u003c/p>\n\u003cfigure id=\"attachment_134118\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-tamago.jpg\" alt=\"You've never had a sushi restaurant egg omelet like these. At Sushi Nagai, the tamago is light and silken, almost with the texture of a delicate bread. We asked for details about the preparation, but it's a secret too good for them to share.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">You've never had a sushi restaurant egg omelet like these. At Sushi Nagai, the tamago is light and silken, almost with the texture of a delicate bread. We asked for details about the preparation, but it's a secret too good for them to share. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sushinagaisf.com\">Sushi Nagai\u003c/a>\u003cbr>\n125 Ellis St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-sushi-nagai-san-francisco-2639066095.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"There are a handful of top-notch omakase restaurants sprinkled throughout San Francisco; Sushi Nagai is the latest to join the coterie.","status":"publish","parent":0,"modified":1562701591,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":538},"headData":{"title":"First Taste: At Sushi Nagai, true minimalism allows the fish to star | KQED","description":"There are a handful of top-notch omakase restaurants sprinkled throughout San Francisco; Sushi Nagai is the latest to join the coterie.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134111 https://ww2.kqed.org/bayareabites/?p=134111","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/09/first-taste-at-sushi-nagai-true-minimalism-allows-the-fish-to-star/","disqusTitle":"First Taste: At Sushi Nagai, true minimalism allows the fish to star","path":"/bayareabites/134111/first-taste-at-sushi-nagai-true-minimalism-allows-the-fish-to-star","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Whether you've actually traveled to Japan or are just obsessed with sushi, you're likely familiar with omakase, those multi-course meals prepared at the discretion of the chef, made with the freshest fish, and oftentimes reaching 14 or 15 courses, with round after round of fresh nigiri artfully prepared so that each bite requires no adjustment. \u003c/p>\n\u003cp>Read between the lines: no extra wasabi, soy sauce, or Japanese mayo allowed; the sushi chef has the flavors queued up just so.\u003c/p>\n\u003cp>There are a handful of omakase restaurants like this sprinkled throughout San Francisco; Sushi Nagai is the latest to join the coterie.\u003c/p>\n\u003cfigure id=\"attachment_134113\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/nagai-entrance.jpg\" alt=\"The tidy awning and glass entrance to Sushi Nagai mimic the high-end retailers in nearby Union Square.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The tidy awning and glass entrance to Sushi Nagai mimic the high-end retailers in nearby Union Square. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Blocks from Union Square and this city's most upscale shopping, Sushi Nagai's design mimics that of a luxury goods store: A crisp yellow awning shades the clean glass storefront that offers barely a glimpse of what's happening within; inside, a curvaceous, elevated platform, painted bright white, seats 20 or so with views to the sushi masters doing their expert slicing in the center.\u003c/p>\n\u003cfigure id=\"attachment_134114\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-chef.jpg\" alt=\"With only bar seating on an elevated platform, every diner has a front row view to the sushi chefs working their magic centerstage.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">With only bar seating on an elevated platform, every diner has a front row view to the sushi chefs working their magic centerstage. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the wine glasses are being filled, you'll note the respectful, quiet silence of the dining room where's there's no background music at all—just the hush conceived to inspire awe for the magic of sushi being crafted with care. Settle in, you're going to be here a while.\u003c/p>\n\u003cfigure id=\"attachment_134115\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-red-snapper.jpg\" alt=\"The fish offering will change based on what's available and fresh at Tokyo's Toyosu fish; we were lucky to get a bite of this rich, wild red snapper.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The fish offering will change based on what's available and fresh at Tokyo's Toyosu fish; we were lucky to get a bite of this rich, wild red snapper. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Head chef Tomonori Nagai (Morimoto, Shinji by Kanasaka) will be your guide for the night, leading you through a collection of morsels that comes with a luxury price tag—expect to throw down northwards of $200 per person. \u003c/p>\n\u003cfigure id=\"attachment_134117\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-sea-urchin.jpg\" alt=\"More melt-in-your-mouth goodness comes with a round of sea urchin nigiri—smooth, rich, and buttery.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134117\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">More melt-in-your-mouth goodness comes with a round of sea urchin nigiri—smooth, rich, and buttery. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the ingredients, of course, are top notch, flown in from Tokyo's famed Toyosu fish market, and the omakase is meticulously prepared in the Edomae style, meaning the fish is preserved with soy sauce, broth, or salt and vinegar for a few days before it is served, just as it was centuries ago in the days before refrigeration.\u003c/p>\n\u003cfigure id=\"attachment_134116\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-sardine.jpg\" alt=\"A portion of Japanese sardine is placed over a nugget of sushi rice.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134116\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A portion of Japanese sardine is placed over a nugget of sushi rice. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of your meal, the chef will ask if you'd like another piece of anything he has prepared, so take note of your favorites (and do note the additional price for additional bites).\u003c/p>\n\u003cfigure id=\"attachment_134118\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-tamago.jpg\" alt=\"You've never had a sushi restaurant egg omelet like these. At Sushi Nagai, the tamago is light and silken, almost with the texture of a delicate bread. We asked for details about the preparation, but it's a secret too good for them to share.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">You've never had a sushi restaurant egg omelet like these. At Sushi Nagai, the tamago is light and silken, almost with the texture of a delicate bread. We asked for details about the preparation, but it's a secret too good for them to share. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sushinagaisf.com\">Sushi Nagai\u003c/a>\u003cbr>\n125 Ellis St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-sushi-nagai-san-francisco-2639066095.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134111/first-taste-at-sushi-nagai-true-minimalism-allows-the-fish-to-star","authors":["11590"],"categories":["bayareabites_2998","bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_3328","bayareabites_14745","bayareabites_336","bayareabites_16438"],"featImg":"bayareabites_134119","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. 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