Bi-Rite Creamery is Reopening, and Soft Serve Stuffed Donuts are on the Menu
Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors
SF Woman's Ice Cream Obsession Inspires Upcoming Book
Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream
Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream
How to Eat Good Food: A Local Grocer’s Manifesto
Favorite Food Spots of Bi-Rite's Sam Mogannam
Fall's Ice Cream Round Up
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Her work, covering food, business and sustainability, has appeared at the San Francisco Chronicle, Grist and GreenBiz, among others.","avatar":"https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Tilde Herrera | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/tildeherrera"},"gcheung":{"type":"authors","id":"11404","meta":{"index":"authors_1591205172","id":"11404","found":true},"name":"Grace Cheung","firstName":"Grace","lastName":"Cheung","slug":"gcheung","email":"gcheung@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Grace was a social media and digital producer at KQED, and her love of food keeps her busy! 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You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["administrator"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Grace Cheung | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gcheung"}},"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_133716":{"type":"posts","id":"bayareabites_133716","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133716","score":null,"sort":[1559156447000]},"guestAuthors":[],"slug":"bi-rite-creamery-is-reopening-and-soft-serve-stuffed-donuts-are-on-the-menu","title":"Bi-Rite Creamery is Reopening, and Soft Serve Stuffed Donuts are on the Menu","publishDate":1559156447,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_31076' label='More Bi-Rite from the Archives']\u003cbr>\n\u003ca href=\"https://sf.eater.com/2019/2/25/18240483/bi-rite-creamery-closing-temporary-ice-cream-truck\">In March 2019\u003c/a>, \u003ca href=\"https://biritemarket.com/creamery/\">Bi-Rite Creamery\u003c/a> (and their neighbor \u003ca href=\"https://www.namusf.com/\">Namu Gaji\u003c/a>, which shares the building with them) began a mandatory seismic retrofit. During the close, loyal customers could find their solar-powered Bi-Rite ice cream truck parked at 18th St. but, good news, the Creamery is reopening on\u003cstrong> June 1st!\u003c/strong>\u003c/p>\n\u003cp>You’ll find that things look a little different because the Creamery also took the break as an opportunity to completely renovate the interior and exterior of the shop. The scant seating provided before has expanded, there is a new ice cream-inspired mural, and they even added new housemade treats to the menu.\u003c/p>\n\u003cfigure id=\"attachment_133763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg\" alt=\"Bi-Rite Creamery's new exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's new exterior \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In the spirit of the Bi-Rite Family of Businesses, we’ve always set out for the Creamery to be a community gathering place,” said Anne Walker, a partner at Bi-Rite Creamery, “With this new design, we’ve opened up the interior to the hustle and bustle of 18th Street.”\u003c/p>\n\u003cfigure id=\"attachment_133764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg\" alt=\"Bi-Rite Creamery's vibrant new ice cream-inspired mural\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's vibrant new ice cream-inspired mural \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To celebrate their new makeover, they're throwing a Grand Reopening Weekend Celebration on \u003cstrong>June 1st & 2nd (11am-10pm\u003c/strong> \u003cstrong>both days)\u003c/strong>. During the celebration, they will provide visitors with special offers (like the chance to win Bi-Rite Creamery scoops for a whole year).\u003c/p>\n\u003cp>Now, the menu.\u003c/p>\n\u003cfigure id=\"attachment_133765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg\" alt=\"The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-133765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Creamery’s new roster includes Soft Serve Stuffed Donuts (you read that correctly!) featuring brioche donuts from \u003ca href=\"http://mrholmesbakehouse.com/locations/SF\">Mr. Holmes Bakehouse\u003c/a> filled with vanilla soft serve. Each donut you order is paired with your choice of dipping sauce: dark chocolate hot fudge, salted caramel, strawberry basil sauce, and coffee and cream (made with \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee\u003c/a>).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’re obviously pretty excited about the donuts, but other lovely additions include new ice cream bar flavors and new vegan flavors! The \u003cstrong>first 100 guests\u003c/strong> on Sunday will get a complimentary Ice Cream Bar: Vanilla Dark Chocolate with Puffed Quinoa, Balsamic Strawberry White Chocolate with Graham Cracker Crumble, or Chocolate Dark Chocolate with Rainbow Sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_133766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg\" alt=\"The first 100 guests on June 2 will get a complimentary Ice Cream Bar.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first 100 guests on June 2 will get a complimentary Ice Cream Bar. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bi-Rite Creamery currently offers two vegan flavors: Chocolate Coconut and a Seasonal Sorbet. The new vegan flavors are Huckleberry Banana (housemade Oregon huckleberry jam and fresh, organic bananas churned with creamy oat milk and swirled with more huckleberry jam), Cinnamon Maple Oat Crunch (cinnamon and oat milk are churned with a dark maple syrup and a housemade, vegan, oat crumble) and Balsamic Strawberry Coconut (balsamic roasted, organic strawberries mixed with coconut milk).\u003c/p>\n\u003cp>Kris Hoogerhyde, partner and pastry chef at the Creamery, is excited about the new look and flavors, saying, “Since opening the Creamery in 2006, we’ve taken great pride in staying true to our initial vision: to make housemade, small batch, organic ice cream in nostalgic flavors with a twist. 13 years later, we’re continuing to do just that in a beautiful and inviting space that allows us to bring even more delicious ice cream and novelties to our guests.”\u003c/p>\n\u003cfigure id=\"attachment_133768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg\" alt=\"Bi-Rite Creamery's Kris ready to scoop gelato\" width=\"1920\" height=\"2687\" class=\"size-full wp-image-133768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-800x1120.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-768x1075.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-1020x1427.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-857x1200.jpg 857w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Kris ready to scoop gelato \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>During the celebration weekend, 5% of all Creamery sales will go to Bi-Rite’s longtime community partner, \u003ca href=\"https://mhs-sfusd-ca.schoolloop.com/pf4/cms2/view_page?d=x&group_id=1535605834748&vdid=i56e1yfoi2ee\">Mission High School’s Urban Agriculture program\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Bi-Rite Creamery is reopening this weekend with more communal seating, a vibrant mural, and delicious frozen novelties (like soft serve stuffed donuts).","status":"publish","parent":0,"modified":1559062365,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":588},"headData":{"title":"Bi-Rite Creamery is Reopening, and Soft Serve Stuffed Donuts are on the Menu | KQED","description":"Bi-Rite Creamery is reopening this weekend with more communal seating, a vibrant mural, and delicious frozen novelties (like soft serve stuffed donuts).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bi-Rite Creamery is Reopening, and Soft Serve Stuffed Donuts are on the Menu","datePublished":"2019-05-29T19:00:47.000Z","dateModified":"2019-05-28T16:52:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133716 https://ww2.kqed.org/bayareabites/?p=133716","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/29/bi-rite-creamery-is-reopening-and-soft-serve-stuffed-donuts-are-on-the-menu/","disqusTitle":"Bi-Rite Creamery is Reopening, and Soft Serve Stuffed Donuts are on the Menu","path":"/bayareabites/133716/bi-rite-creamery-is-reopening-and-soft-serve-stuffed-donuts-are-on-the-menu","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_31076","label":"More Bi-Rite from the Archives "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://sf.eater.com/2019/2/25/18240483/bi-rite-creamery-closing-temporary-ice-cream-truck\">In March 2019\u003c/a>, \u003ca href=\"https://biritemarket.com/creamery/\">Bi-Rite Creamery\u003c/a> (and their neighbor \u003ca href=\"https://www.namusf.com/\">Namu Gaji\u003c/a>, which shares the building with them) began a mandatory seismic retrofit. During the close, loyal customers could find their solar-powered Bi-Rite ice cream truck parked at 18th St. but, good news, the Creamery is reopening on\u003cstrong> June 1st!\u003c/strong>\u003c/p>\n\u003cp>You’ll find that things look a little different because the Creamery also took the break as an opportunity to completely renovate the interior and exterior of the shop. The scant seating provided before has expanded, there is a new ice cream-inspired mural, and they even added new housemade treats to the menu.\u003c/p>\n\u003cfigure id=\"attachment_133763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg\" alt=\"Bi-Rite Creamery's new exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's new exterior \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In the spirit of the Bi-Rite Family of Businesses, we’ve always set out for the Creamery to be a community gathering place,” said Anne Walker, a partner at Bi-Rite Creamery, “With this new design, we’ve opened up the interior to the hustle and bustle of 18th Street.”\u003c/p>\n\u003cfigure id=\"attachment_133764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg\" alt=\"Bi-Rite Creamery's vibrant new ice cream-inspired mural\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's vibrant new ice cream-inspired mural \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To celebrate their new makeover, they're throwing a Grand Reopening Weekend Celebration on \u003cstrong>June 1st & 2nd (11am-10pm\u003c/strong> \u003cstrong>both days)\u003c/strong>. During the celebration, they will provide visitors with special offers (like the chance to win Bi-Rite Creamery scoops for a whole year).\u003c/p>\n\u003cp>Now, the menu.\u003c/p>\n\u003cfigure id=\"attachment_133765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg\" alt=\"The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-133765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Creamery’s new roster includes Soft Serve Stuffed Donuts (you read that correctly!) featuring brioche donuts from \u003ca href=\"http://mrholmesbakehouse.com/locations/SF\">Mr. Holmes Bakehouse\u003c/a> filled with vanilla soft serve. Each donut you order is paired with your choice of dipping sauce: dark chocolate hot fudge, salted caramel, strawberry basil sauce, and coffee and cream (made with \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’re obviously pretty excited about the donuts, but other lovely additions include new ice cream bar flavors and new vegan flavors! The \u003cstrong>first 100 guests\u003c/strong> on Sunday will get a complimentary Ice Cream Bar: Vanilla Dark Chocolate with Puffed Quinoa, Balsamic Strawberry White Chocolate with Graham Cracker Crumble, or Chocolate Dark Chocolate with Rainbow Sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_133766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg\" alt=\"The first 100 guests on June 2 will get a complimentary Ice Cream Bar.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first 100 guests on June 2 will get a complimentary Ice Cream Bar. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bi-Rite Creamery currently offers two vegan flavors: Chocolate Coconut and a Seasonal Sorbet. The new vegan flavors are Huckleberry Banana (housemade Oregon huckleberry jam and fresh, organic bananas churned with creamy oat milk and swirled with more huckleberry jam), Cinnamon Maple Oat Crunch (cinnamon and oat milk are churned with a dark maple syrup and a housemade, vegan, oat crumble) and Balsamic Strawberry Coconut (balsamic roasted, organic strawberries mixed with coconut milk).\u003c/p>\n\u003cp>Kris Hoogerhyde, partner and pastry chef at the Creamery, is excited about the new look and flavors, saying, “Since opening the Creamery in 2006, we’ve taken great pride in staying true to our initial vision: to make housemade, small batch, organic ice cream in nostalgic flavors with a twist. 13 years later, we’re continuing to do just that in a beautiful and inviting space that allows us to bring even more delicious ice cream and novelties to our guests.”\u003c/p>\n\u003cfigure id=\"attachment_133768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg\" alt=\"Bi-Rite Creamery's Kris ready to scoop gelato\" width=\"1920\" height=\"2687\" class=\"size-full wp-image-133768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-800x1120.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-768x1075.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-1020x1427.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-857x1200.jpg 857w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Kris ready to scoop gelato \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>During the celebration weekend, 5% of all Creamery sales will go to Bi-Rite’s longtime community partner, \u003ca href=\"https://mhs-sfusd-ca.schoolloop.com/pf4/cms2/view_page?d=x&group_id=1535605834748&vdid=i56e1yfoi2ee\">Mission High School’s Urban Agriculture program\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133716/bi-rite-creamery-is-reopening-and-soft-serve-stuffed-donuts-are-on-the-menu","authors":["11404"],"categories":["bayareabites_1653","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_491","bayareabites_9710","bayareabites_312","bayareabites_16418","bayareabites_8289"],"featImg":"bayareabites_133762","label":"bayareabites"},"bayareabites_81606":{"type":"posts","id":"bayareabites_81606","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81606","score":null,"sort":[1399676756000]},"guestAuthors":[],"slug":"bay-area-bites-downtown-san-francisco-restaurant-guide-for-visitors","title":"Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors","publishDate":1399676756,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81682\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/stuckincustoms/421758680/in/photolist-DgCao-GeZKS-6Rvj6S-azyQej-9iNMkk-9zS2n-57ncaR-7eMgVB-ao2ZF3-cqwDLh-9dQFJG-e5PGcM-ADJZ-dujo7j-5EDCfU-7LEkjv-71oBVD-8RgBZy-9JQZxw-wktEY-6SdFiE-8Pud4h-mVofLV-4y4JcZ-7XvGrt-6LSKRa-dwCCjH-5vDSaf-jwbxeq-8LLdzN-jw9nsc-56sEnC-4sPeuW-ha3FUZ-kAyysP-9BCGZ-bp94Kh-9dQGk7-jw9qgt-4Zw5jB-7cX26-c9BtzG-bp94E3-dpzQdr-5BNoE-7cX1s-bErDga-iwBcu-5fnrR-edNddw\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/421758680_bf2681bf29_z.jpg\" alt=\"Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\" width=\"640\" height=\"423\" class=\"size-full wp-image-81682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So you're visiting San Francisco, or you have out-of-town guests staying in the city and want to point them in the right direction for food. We've compiled a rough guide of San Francisco bites in the downtown area -- since that's where the vast majority of tourists stay and explore. Some of these are classic San Francisco (oysters on the bay, hipster bars, hole-in-the-wall burritos) and some are lesser-known spots that are must-visits because of their tasty food or unique meals. Try some; try all. We're just keeping you on your toes.\u003c/p>\n\u003cp>The guide is primarily aimed at downtown San Francisco and divided into quicker eats for lunch, sit-down places for dinner (or a big lunch), coffee and tea spots, and bars. If you want to venture further afield and ride BART a few stops, we've also suggested a few places that you may have heard of or that would make any list of places to visit in the city on the Bay. Use the Google Map at the bottom to find locations and to plan your eating foray.\u003c/p>\n\u003cp>Let us know what you think after you try some of these. Or, tell us what we missed that our visitors simply have to eat while they're here.\u003c/p>\n\u003ch2>FOOD - Lunch, Snacks, Quick Hits\u003c/h2>\n\u003cfigure id=\"attachment_81607\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cuesa.org/markets\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7165771078_e776153d10_z-190x190.jpg\" alt=\"Photo: Gary Yost Photography for CUESA/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/cuesa/7165771078/in/photolist-bVds6d-bVdBxj-bVdfnA-cnpfvN-cnV4RN-cnUURs\" target=\"_blank\">Gary Yost/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">\u003cstrong>Ferry Building Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Farmers Market,\u003c/em> $$\u003cbr>\nFerry Building Plaza\u003cbr>\n(415) 291-3276\u003cbr>\nTues, Thurs, 10 a.m. – 2 p.m. Sat, 8 a.m. to 2 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Local farmers sell produce, meat, and cheeses. Be sure to get a Rueben sandwich from the \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons\u003c/a> booth on Tuesday or Thursday – though be warned that there may be a line. And check out the sandwiches from \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> on Thursday.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81610\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.hogislandoysters.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4737660826_60bcb43c45_z-190x190.jpg\" alt=\"Photo: Renee Suen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81610\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/sifu_renka/4737660826/in/photolist-8dDKvm-6r8kX9-aFetT-aFeti-aFesX-7zAY5Q-aFeu4-avKMrk-avNt6y-avNapE-avKTCz-avNc7y-avKRXx-avNgCN-avNjij-avKD3Z-avNkZd-avNdqQ-avNpEh-avNnPu-a3Vwy-6BmXY5-hYPwgX-7hp4pS-cuhXym-7a8mUo-6BhMCH-6BhLHi-6BhMsM-6BhMUk-6BmX9f-6BmWAG-6BmWYS-6BmXfJ-6BhLz2-7eknEA-by4SZG-fK6CX9-8VR1iU-8VMWxk-4C1uF1-eew6ni-eew6Yv-eeBQ3s-FxsMZ-9HwQhk-cDkpwS-ai3Etg-e1a4wZ-nmKwGd\" target=\"_blank\">Renee Suen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\" target=\"_blank\">\u003cstrong>Hog Island Oyster Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Oysters,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 391-7117\u003cbr>\nMon-Thurs, 11:30 a.m. – 9 p.m. Fri, 11:30 a.m. – 10 p.m. Sat, 11 a.m. – 10 p.m., Sun, 11 a.m. – 9 p.m\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit next to the water and enjoy fresh oysters from nearby Tomales Bay. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81611\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cowgirlcreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11336812673_38030e8f66_z-190x190.jpg\" alt=\"Photo: dsleeter_2000/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81611\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dsleeter_2000/11336812673/in/photolist-igN8rt-71fhuq-8dKvxu-8dKuKS-9rZN2X-7vJxH2-8Wzvv8-6AzvHh-6AzvY5-jjpRYe-jjrhKp-7wBS9v-8WCzqh-a8ydY-8MnJjp-665SYs-4bfemG-ckaTp3-HuoY9-cvZ7V7-4bbgeM-4bffdq-4bffXY-7sZmMa-2yUBDs-ckaNVE-84Z8EY-4dAAo6-KzrMx-8dA4da-hYP1zd-3A7Ffi-fCNmwE-fCLDvu-8eatbE-2X8mH2-eiKfrV-eiQYB5-eiKfeK-eiKfnx-eiQYEY-eiQYD5-eiQYGQ-6mdnsQ-3pzCkP-6xZ95w-6xZ7m9-6xZamL-6xV2J8-6xZ8sG\" target=\"_blank\">dsleeter_2000/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com\" target=\"_blank\">\u003cstrong>Cowgirl Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Cheese, Sandwiches,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 392-4000\u003cbr>\nCafé: Mon-Sat, 7 a.m. – 7 p.m. Sun, 8 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Buy the local cheeses at their store or visit the Sidekick Café and Milk Bar for sandwiches and snacks. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81612\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yanksing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6091307666_f62b56d2a4_z-190x190.jpg\" alt=\"Photo: Andi Fisher/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/andi_fisher/6091307666/in/photolist-ahgxxY-ahdLEv-ahgYjN-ahdLYx-ahecmZ-ahh2bU-ahgYib-2xtZb-ahgxDq-ahdLUH-ahecgP-ahgYd7-ahecea-ahgYaw-ahh29h-ahgYns-ahgxGy-ahh25y-4hCoCJ-9iZ7XF-9k1WXP-ahdLJn-K6d8N-5zDHxX-K6kDx-K6er3-K6nm2-K6kQH-K6dww-K6djE-K6ocD-K6kZz-K6mg2-K6g8k-K68wb-K6991-K6c7Y-K6kdX-K6889-K6aBA-K6joF-K6inV-K6h9B-K69Hw-K6jXa-K6iKt-K6jMk-K6jCR-K69oG-bSHFQP\" target=\"_blank\">Andi Fisher/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yanksing.com\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dim Sum,\u003c/em> $$$\u003cbr>\n49 Stevenson St\u003cbr>\n(415) 541-4949\u003cbr>\n101 Spear St (at One Rincon Center)\u003cbr>\n(415) 781-1111\u003cbr>\nBoth locations open: Mon-Fri, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For some of the best dim sum in the city. Try the soup dumplings and pork buns. Make reservations or take to-go.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81615\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zerozerosf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9761119874_084169a5c3_z-190x190.jpg\" alt=\"Photo: torbakhopper/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/gazeronly/9761119874/in/photolist-8qYD1N-8qVvEg-cc1udd-cc1uwu-97teQ3-fSyhSf-8qVvDr-fXT9Lj-9DJdH3-9w1YtU-9w1YBq-8wPEDg-8KH22Z-8P1Fjo-fbXTkY-fEgvAa-dyczyp-dyi8Sw-8qnFNr\" target=\"_blank\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com\" target=\"_blank\">\u003cstrong>Zero Zero\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Italian, Pizza,\u003c/em> $$\u003cbr>\n826 Folsom St.\u003cbr>\n(415) 348-8800\u003cbr>\nSun-Thurs, 11:30 a.m. – 10 p.m., Fri, Sat, 11:30 a.m. – 11 p.m. (Mon- Fri, closed 2:30 – 4 p.m.)\u003cbr>\n\u003cstrong>Why? \u003c/strong>For the pizza (try the Fillmore) and the salted ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81616\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.katanayausa.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5031624453_2ced08c225_z-190x190.jpg\" alt=\"Photo: Dave Carner/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/d-ashes/5031624453/in/photolist-dBaRk5-dycFh3-ap5FPE-9UFoFU-2fZbX6-2fZbYa-7XNCkg-8Aui9w-8LrEgh-8rzbWM-7X2Am8-7M8j4h-JQtQe-7oF6Zh-6YyTDN-8KaDE3-6xFJdV-6xKTcy-mXf9wg-6nMqrY-mXh5pJ-6xKTbW-8ECoDK-8EFxL1-mZ5ngc-mZ5p8M-mZ5oHi-mZ5nG2-6m4Tya-6E2Jo7-6xFJf8-6xKTbo-9LqmBc-6y4oVp-6xKTa7-9Lt8K3-cJ2aGS-9TkYG3-7EtxWD-6Ae78z-6Aifeu-ay8e5p-avbBbB-ebkrPK-ebkqZX-aXBA6D-6Gbdpz-8XgbBj-8Xd9dR-8XgctN\" target=\"_blank\">Dave Carner/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.katanayausa.com\" target=\"_blank\">\u003cstrong>Katana-Ya\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Japanese, Ramen,\u003c/em> $$\u003cbr>\n430 Geary St.\u003cbr>\n(415) 771-1280\u003cbr>\nEveryday, 11:30 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Go to try the extra spicy ramen (or any of the ramen).\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81677\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3680991726_eabb808306_z-190x190.jpg\" alt=\"Photo: Frank Chen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/geekstinkbreath/3680991726/in/photolist-6Bh3AA-ehPiLr\" target=\"_blank\">Frank Chen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\" target=\"_blank\">\u003cstrong>Taqueria Castillo\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican (burritos), \u003c/em>$\u003cbr>\n10 Mason St.\u003cbr>\n(415) 986-0426\u003cbr>\nMon-Sat, 10 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t visit San Francisco without visiting a hole-in-the-wall taqueria that secretly has amazing food. Get the super burrito and you’ll have leftovers. Cash only.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81622\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.superdupersf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6366847733_9afd62ac28_z-190x190.jpg\" alt=\"Photo: Jun Seita/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jseita/6366847733/in/photolist-7Vxeqk-7VAtkA-7VxeqR-7Vxeri-9coweE-dRMtqw-dXMs2Z-dXT9Xs-dXT8Nq-dXMuya-eJCXTh-eFwihU-f6Buk5-bE7djE-bGxTsx-bymLfx-7RdzGf-7RdvM7-7Ran5g-7RdCRh-7RdytL-7RaoqR-7RanCt-859vPb-9Js5oZ-9Js5wk-9nf5TE-bEuKrw-akHoKr-dKBetw-d7F39j-mticAK-aGBL1M-aGBHit-btRciN-db4JV7-brR4vQ-c113K7-c113Fd-mpdWct-bEKWpe-bEKWuv-dpQhf2-bCk3Xk-aF3D4V-cKcQn9-8fkBhK-fEMLnw-aA1VU6-aCW9U1\" target=\"_blank\">Jun Seita/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.superdupersf.com\" target=\"_blank\">\u003cstrong>Super Duper\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Burgers,\u003c/em> $\u003cbr>\n721 Market St.\u003cbr>\n(415) 538-3437\u003cbr>\nMon-Wed, 8 a.m. – 10 p.m. Thurs, Fri, 8 a.m. – 11 p.m. Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n783 Mission St.\u003cbr>\n(415) 882-1750\u003cbr>\nMon-Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n98 Mission St.\u003cbr>\n(415) 974-1200\u003cbr>\nMon-Fri, 7 a.m. – 9 p.m. Sat, Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The motto is: fast food burgers, slow food values. Yes, it’s a chain, but it’s a San Francisco chain. Small burgers made from Niman Ranch beef, and be sure to get a shake with that.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FOOD – Sit-down/Fine Dining \u003c/h3>\n\u003cfigure id=\"attachment_81623\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.farmerbrownsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2447170115_2a125ac640_z-190x190.jpg\" alt=\"Photo: Dennis Yang/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dennis/2447170115/in/photolist-4Jfoqc-88zhvG-GiJPV-2D64t-mLtni-qth28-mLtBm-mLtuk-mLtVc-4zCqs2-qth6b-GiEaN-mLu22-mLtMx-4zCqsv-2uK5Zt-qtgYL-2uPCn7-qth3W-GiEjh-mLt8p-2uPxKo-2uK4oa-2uPvkE-7Ydwx5-PTyWs-5KdvaW-qXJ81-5K9fN2-2uPAhW-7bFn8X-7bFpKX-76NuBm-kdGkD-ixPjn-6TFC2K-7Y6rX6-kdGkW-m3mKt-6TFCiH-kdGmD-7bFFSD-kdGks-349jv2-6sT6zL-m3mvV-9RD44R-3AEnRs-3AEoMQ-3AEo61\" target=\"_blank\">Dennis Yang/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com\" target=\"_blank\">\u003cstrong>Farmerbrown\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Soul Food,\u003c/em> $$\u003cbr>\n25 Mason St.\u003cbr>\n(415) 409-3276\u003cbr>\nTues-Thurs, Sun, 5:30 – 10 p.m., Fri, Sat, 5 – 11 p.m. (Weekend brunch: 10 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> San Franciscans brunch at a higher-than-average rate; join them. If you can’t make it for weekend brunch, you can still try the fried chicken and waffles, and the jalapeno cornbread.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81624\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.slanteddoor.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3440719272_aaf4766e2c_z-190x190.jpg\" alt=\"Photo: Suzi Edwards-Alexander\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/suziedwards/3440719272/in/photolist-6f3zY5-8Hnn8J-8Hjors-8HgfHM-8Hjoc2-8HiVba-8HmYLJ-8Hj23n-8HiT7K-8Hjj4p-brwHtj-bErzSe-bEryhr-8HjJUT-8HmKP7-8Hj5QB-8Hjyhi-8HiB3v-8HiMKa-8HiL1z-8HnC2J-8HmNUU-8HiDXg-8HiXpD-8Hjadv-3d1MaY-brwCgy-brwH3Q-brwHHJ-bErC9c-bErCVD-brwFq7-brwCys-brwEJ7-brwDyA-brwHgb-brwF5E-bErBtH-bErBKk-brwJry-24bBA9-6go47D-247bwv-4WwGXe-4TKT54-4ayztu-4TKTwk-5RvSkQ-4TQ7KS-6gsfLL\" target=\"_blank\">Suzi Edwards-Alexander\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com\" target=\"_blank\">\u003cstrong>Slanted Door\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Vietnamese,\u003c/em> $$$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 861-8032\u003cbr>\nMon-Sat, lunch 11 a.m. – 2:30 p.m. Sun, lunch 11:30 a.m. – 3 p.m.; everyday, afternoon tea 2:30 p.m. – 4:30 p.m., dinner 5:30 p.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Modern Vietnamese with views of the Bay. Call to make a reservation. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>. \u003cstrong>Bonus:\u003c/strong> The Slanted Door just won the 2014 \u003ca href=\"http://www.sfgate.com/restaurants/article/S-F-chefs-Phan-Patterson-take-James-Beard-awards-5455272.phphttp://\" target=\"_blank\">James Beard award for Outstanding Restaurant\u003c/a> in the country.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81676\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/michaelmina-190x190.png\" alt=\"Photo: Courtesy of Michael Mina SF/Instagram\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Michael Mina SF/Instagra\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\" target=\"_blank\">\u003cstrong>Michael Mina\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>California,\u003c/em> $$$$\u003cbr>\n252 California St.\u003cbr>\n(415) 397-9222\u003cstrong>\u003cbr>\n\u003c/strong>Lunch: Mon-Fri, 11:30 a.m. – 2 p.m. Dinner: Sun-Thurs, 5:30 – 10 p.m., Fri, Sat, 5:30 – 10:30 p.m. (Lounge opens 11:30 a.m. Mon-Fri)\u003cbr>\n\u003cstrong>Why?\u003c/strong> Michael Mina is known for his high-quality American-style food, with five restaurants around San Francisco. Try the one that is his namesake. The tasting menu will give you a range of plates and you’ll leave having earned the title of “foodie.” \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81675\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.5a5stk.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/942938_527968133916808_1224763517_n-190x190.jpg\" alt=\"Photo: Courtesy of 5A5 Steak Lounge\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of 5A5 Steak Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.5a5stk.com\" target=\"_blank\">\u003cstrong>5A5 Steak Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Steak,\u003c/em> $$$\u003cbr>\n244 Jackson St.\u003cbr>\n(415) 989-2539\u003cbr>\nMon-Thurs, 5 – 10 p.m. Fri, Sat, 5 – 10:30 p.m. Sun, 5 – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For one of the best steakhouses in the city. Get the truffle fries and Hamachi shooters with your meat. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81672\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.colibrimexicanbistro.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6244585824_32b492194f_z-190x190.jpg\" alt=\"Photo: Yuichi Sakuraba/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/skrb/6244585824/in/photolist-goRxNJ-avP8NQ-avLn9e-avLkLZ-avNYUW-avLsE2-avP6po-avP3vj-avLq1R-avPac9-avPbuC-eeBJ3q-4UzXd3-JQiQC-goRFjq-goSm6y-goSoXX-goSnGw-goSh3K-goRrRy-goSets-eeBS9W\" target=\"_blank\">Yuichi Sakuraba/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.colibrimexicanbistro.com\" target=\"_blank\">\u003cstrong>Colibri Mexican Bistro\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican,\u003c/em> $$\u003cbr>\n438 Geary St.\u003cbr>\n(415) 440-2737\u003cbr>\nMon, 11:30 a.m. – 10 p.m., Tues-Thurs, 11:30 a.m. – 11 p.m., Fri, 11:30 – midnight Sat, 10:30 a.m. – midnight, Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For sit-down Mexican food, Colibri is the place to go. The most popular dish is the chicken mole and on the weekends try the bottomless mimosa brunch. \u003cbr clear=\"all\">\u003c/p>\n\u003ch2>COFFEE/TEA: \u003c/h2>\n\u003cfigure id=\"attachment_81671\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bluebottlecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5318061117_b903f3900e_z-190x190.jpg\" alt=\"Photo: Jake Przespo/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jakeprzespo/5318061117/in/photolist-96WshV-8dD7t1-6982VW-7Gnt1B-77RrpW-bER8CW-6xR7eU-begpQH-97QXdc-hraoQr-aW1wHD-7zMfQR-2N9R6-eKnyrS-6n9dkB-5CVKbL-5K7cn7-9z9Nez-6EzPZt-8c3JPs-86d61E-dNr3KX-dDn9TC-6wMU7g-e8Buai-87Siqm-8fsvtS-dWCBMm-eha1VT-adYHuH-93FkuZ-7SDuQK-5Vevjm-h1rkHJ-giUP3r-8o2n1Y-bTNBqD-89y1LQ-apWetQ-5YoZyK-dVEaW9-7ABw5-de7ptQ-bsbZ34-egd2JH-5u9Qj2-7mCt32-5eY3KC-bCMRBy-5Va8iM\" target=\"_blank\">Jake Przespo/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.com\" target=\"_blank\">\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Coffee,\u003c/em> $$\u003cbr>\n66 Mint St.\u003cbr>\n(415) 495-3394\u003cbr>\nSan Francisco Ferry Building\u003cbr>\nNo phone\u003cbr>\nBoth locations: Mon-Fri, 7 a.m. – 7 p.m. Sat, Sun, 8 a.m. – 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Blue Bottle coffee is micro-roasted and hand-made. This is not the place to go for a quickly rushed cup of caffeine. The Mint Plaza location also serves breakfast.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81670\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.samovarlife.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4299519264_1e6623959e_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/4299519264/in/photolist-fjfW9k-dAT8DS-7xWahu-7L5zrg-7L5zC4-7xW9FJ-fuk2PV-81j5o5-81j5jy-fA3r4j-4hCpy3-4U9jSN-8p2NSu-6MfJic-6Am8iu-7L9xZA-6Amand-6Am9gL-dMfzoJ-4hCq77-4hykAi-7su2Xc-4hCpYJ-9BHXFK-4hyk3x-3MtdsF-7L9xAC-7L9xQj-P7WPL-dGxzpJ-3Mxv4u-dMfzjJ-9QppQ4-4hCpRm-81fVnr-eAooo7-9B5U63-5WhEXC-6hYgJg-6rzSaC-5Wdncv-5WdntT-ojUC2-bxQSBU-ojUAs-ojUzk-ojUDx-bxQSuQ-GL1j1-GL1iU\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.samovarlife.com\" target=\"_blank\">\u003cstrong>Samovar Tea Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Tea,\u003c/em> $$\u003cbr>\n730 Howard St. (Yerba Buena Gardens, upper terrace)\u003cbr>\n(415) 227-9400\u003cbr>\nSun-Wed, 9 a.m. – 8 p.m. Thurs-Sat, 9 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit overlooking the park and enjoy a cup of tea with light food. \u003cbr clear=\"all\">\u003c/p>\n\u003ch3>BARS:\u003c/h3>\n\u003cfigure id=\"attachment_81668\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bourbonandbranch.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3967876371_30913d135e_z-190x190.jpg\" alt=\"Photo: Zagat Buzz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/zagatbuzz/3967876371/in/photolist-73Cppz-5ZkUua-73GovL-5WgUuh-73Go9A-Q3p5A-9eoA6T-5yE3DE-8Tattk-qimh2-8TauN6-nt5oW-6RHeGS-5BpBqZ-8TgwdN-6RHeFy-5ZkUs8-qiswe-qig1w-4vpNw5-QrTj5-5ZkUoR-sroB2-62Dzme-62Dzie-62HQHj-5t1psQ-qihEn-6NYqUW-5WgUrC-Q3Vka-8Td8XS-8TctM5-8TaqUe-Q3pom-Q3pnA-qioRu-6NYqkQ-5sW1pr-8Tcndu-KuZyR-8Tc9XW-8TbgZb-8Te6CQ-8Tf243-8Tc6M8-8Tajb2-8Tdsmh-8TesJo-8T8fhv\" target=\"_blank\">Zagat Buzz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\" target=\"_blank\">\u003cstrong>Bourbon & Branch\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bar,\u003c/em> $$$\u003cbr>\n501 Jones St.\u003cbr>\n(415) 346-1735\u003cbr>\nEveryday, 6 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The speakeasy-style bar may seem over-the-top and hipster (and \u003cem>sooo\u003c/em> San Francisco), but the atmosphere is something you have to experience and the drinks are delicious. Try the cucumber gimlet. Call ahead for reservations and the “secret” password. And, yes, that hidden door you walked right past is the front entrance. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81667\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pressclubsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3980577033_bbaf8a55df_z-190x190.jpg\" alt=\"Photo: Jennifer Conley/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenniferconley/3980577033/in/photolist-74KuSv-74Ku2n-9awFzn-62HzBY-62DhGF-74jMsT-74jM9r-74oFWS-74jMdB-74oGw5-74jMck-74oGwU-74jMCi-74oGyd-74jMDv-74oGdo-74jMfk-74jMxc-74oGfh-74jMkR-4Nh7hC-74oG5s-74jMuF-74oG2y-74jMhn-74jMiV-74oGxq-74oG8Q-74jMwn-74oGu9-74jMCX-74oGk1-74oGtG-74oGAb-74jMeD-74oGvm-74jM9M-74oGgW-74oFUE-5UrJFb-8y7i1u-8y4k2e-8y4haB-8y4nxv-8y6T5f-8y7srC-8y4wop-8y7Fo7-c2WDkY-74Ksbx/\" target=\"_blank\">Jennifer Conley/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pressclubsf.com\" target=\"_blank\">\u003cstrong>Press Club\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Wine bar,\u003c/em> $$$\u003cbr>\n20 Yerba Buena Lane\u003cbr>\n(415) 744-5000\u003cbr>\nMon-Thurs, 4 – 11 p.m. Fri, Sat, 2 – 11 p.m. Sun, 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> When you visit the Bay Area, you have to drink some wine. It’s a rule. Enjoy the variety offered at Press Club in their lounge. Check that a private event hasn’t blocked out the place first. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81666\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cellarmakerbrewing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13337162204_9f9d6ff8f6_z-190x190.jpg\" alt=\"Photo: Adam Jackson/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/adamjackson/13337162204/in/photolist-mjx1nB-mjyrEu-mjx7qD\" target=\"_blank\">Adam Jackson/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cellarmakerbrewing.com\" target=\"_blank\">\u003cstrong>Cellarmaker Brewing Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Beer,\u003c/em>$$\u003cbr>\n1150 Howard St.\u003cbr>\n(415) 863-3940\u003cbr>\nTues-Fri, 3 – 11 p.m. Sat, noon – 11 p.m. Sun 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If beer is your thing. Do a sampling of all their local brews.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FURTHER AFIELD:\u003c/h3>\n\u003cp> (looking for San Francisco adventure)\u003c/p>\n\u003cfigure id=\"attachment_81665\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.biritecreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/369137176_0306184a51_o-190x190.jpg\" alt=\"Photo: Meg Hourihan/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/megnut/369137176/in/photolist-9pwfyJ-4NtWF9-9ptefF-9pwfzS-9EHPjb-9NBb4v-dJ1bGk-9NBcRz-hHC32d-9NDYLW-3o1pMM-apXrbr-apXkgF-5Neawk-ds3ai4-2QPMhS-6NYrJj-6NYrsS-2QKoJt-2QKosg-2QPPrf-6Ufe2D-6UfdVn-yBVC5-4r4MuX-4NDCsv-6s2skp-6B3QHR-4JnRX6-au4hUY-arpWq2-dVhg44-6dCMsJ-5ZdS9r-8oANvX-5imxU2-4F6d3S-cFuzgy-4DJ5VT-5nt3XT-5nt41R-5nxgiN-5iqQGb-4NpHUz-dmRpYv-bRwhFK-4GDm6X-4GDo1r-4GDkFp-4GHrSG\" target=\"_blank\">Meg Hourihan/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dessert, Ice cream,\u003c/em> $\u003cbr>\n3692 18th St.\u003cbr>\n(415) 626-5600\u003cbr>\nSun-Thurs, 11 a.m. – 10 p.m. Fri, Sat, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the small-batch ice cream, made from local ingredients. Be sure to try the salted caramel flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81664\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4665166615_b4d249c8a4_z-190x190.jpg\" alt=\"Photo: Jenly/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenly/4665166615/in/photolist-6vBaB-6R8tr2-azFrjR-a9x9VH-a9zX2y-a9x9Rc-a9x9P8-eaNbWR-c7h9xw-7wbox4-azFsBF-87fcva-7DiT3m-7Df6oc-3eQSyU-8inV62-hHB13X-592SS3-592SGS-4dPqrk-9NEvj3-4QYdrL-9NEuBy-9NEuY1-25Vz91-desxwK-55rYNr-55wdJS-4N41wY-55rYBZ-cinkVj-4Mkmzj-28HsHz-25VJcw-7wrBnY-4nWfL2-772v6v-4o1ezh-55wceC-DMgtD-5j22mS-4dPq9F-dFW17t-2GTZdn-hHChkT-5nxgR7-25VDJj-4o1mHA-bcWZ1T-4o1jFG\" target=\"_blank\">Jenly/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com\" target=\"_blank\">\u003cstrong>Tartine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bakery,\u003c/em> $$\u003cbr>\n600 Guerrero St.\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. – 7 p.m., Tues, Wed, 7:30 a.m. – 7 p.m., Thurs, Fri, 7:30 a.m. – 8 p.m. Sat, 8 a.m. – 8 p.m. Sun, 9 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tartine may be the most well-known bakery in San Francisco. Get fresh warm bread after 4:30 p.m. or sweets anytime. Expect a line – a long line. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81661\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.troublecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3588623294_192b613bbd_z-190x190.jpg\" alt=\"Photo: Premshree Pillai/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/premshree/3588623294/in/photolist-79S5P2-79mr1z-2nEkS-nctSmH-dZfGoW-dZaeHV-45y5ks-6ixeKR-6t7CFq-881SJs-d2qVif-5SXsNe-5SjVaH-6SxGjp-7CnWqK-7pfSny-7FQTBC-b5KANB-8u3v8u\" target=\"_blank\">Premshree Pillai/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.troublecoffee.com\" target=\"_blank\">\u003cstrong>Trouble Coffee Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Toast, coffee,\u003c/em> $$\u003cbr>\n4033 Judah St.\u003cbr>\n(800) 555-1212\u003cbr>\nEveryday, 7 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> You heard of \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\" target=\"_blank\">$4 artisan toast\u003c/a>? This is where it started. Trouble Coffee is small; it’s hip; and it serves very few things: coconuts, cinnamon toast, coffee. But, what it serves it serves well. Cash only. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_78542\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.ichisushi.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07-feature-190x190.jpg\" alt=\"Photo: Alanna Hale\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-78542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ichisushi.com\" target=\"_blank\">\u003cstrong>ICHI Sushi + NI Bar\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Sushi,\u003c/em> $$$\u003cbr>\n3282 Mission St.\u003cbr>\n(415) 525-4750\u003cbr>\nMon-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> ICHI just opened its new, bigger location and the popular spot has been packed with sushi-lovers. Make a reservation and just do omakase – the chef will bring you a series of tasty dishes. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81660\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.statebirdsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9320221966_deac990f8e_z-190x190.jpg\" alt=\"Photo: karmacamilleeon/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81660\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/karmacamilleeon/9320221966/in/photolist-fcAzhb-fcAwoL-kWRUi-cb869S-cbVEUQ-bV4DiH-fcAx21-fcmft6-fcAz5s-fcAzM1-fcmeHv-fcAyk5-fcmehx-fcAyNC-fcAwzm-dqqBhY-d7aavW-d7aa21-d7aaf5-d7a9Pm-cVPErU-dTMEX5-dTG3hg-dTG3wv-dTMEJC-dTG3DF-dTMFns-dTMFtE-aLzwoH-c968M1-c9691o-2fqC2-bn6zEh-bA1rRz-bn6Adw-bA1ryR-bn6zL7-bA1rrX-bn6zXq-bA1rNx-bA1rBK-bA1rKc-dGmy9d-c9DjKE-eg1SY8-h8s9Tn-mz9sHu-dag8bR-jXtiMZ-b7MirM\" target=\"_blank\">karmacamilleeon/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.statebirdsf.com\" target=\"_blank\">\u003cstrong>State Bird Provisions\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>American, tapas,\u003c/em> $$$\u003cbr>\n1529 Fillmore St.\u003cbr>\n(415) 795-1272\u003cbr>\nSun-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Because it just tastes so good – and you can judge for yourself if it’s worth the hype. Make reservations if you can get them, or stand in line before it opens. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81659\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6793403008_dcce87b362_z-190x190.jpg\" alt=\"Photo: Wally Gobetz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/wallyg/6793403008/in/photolist-bmiY35-bzdQ28-ndWdYB-bzdQat-bzdQ8p-bzdQ5X-bzdQ6Z-3afG9X-4TKPKM-6bEFTo-y1qwE-xJK5C-4TQ4ey-4TQ4gd-4ob1MK-4TQ4bf-6KbZDS-Evk1z-EvjZB-xv7Za\" target=\"_blank\">Wally Gobetz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cstrong>La Taqueria\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican, burritos\u003c/em>, $\u003cbr>\n2889 Mission St.\u003cbr>\n(415) 285-7117\u003cbr>\nMon-Sat, 11 a.m. – 9 p.m. Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> It is a fact universally recognized that the highest concentration of the best burritos is in the Mission. If you venture to the neighborhood on BART, then you’ll want to check out a classic taqueria and La Taqueria is the worst-kept secret in the area. Get the carne asada burrito and the carnitas taco with everything on it. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Use the Google Map below to find the different places in our list or sort by category. Let us know in the comments if we forgot your favorite downtown San Francisco spot or places you always take out-of-towners.\u003c/p>\n\u003cp>\u003ca href=\"https://mapsengine.google.com/map/u/0/edit?mid=zddXFVlErmSw.kgXtTNCSDUxo\">\u003cstrong>View Full-Sized Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://mapsengine.google.com/map/u/0/embed?mid=zddXFVlErmSw.kgXtTNCSDUxo\" width=\"640\" height=\"480\">\u003c/iframe>\u003c/div>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Want some more options? Check out the \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/06/union-square-checklist-from-check-please-bay-area/\">\u003cstrong>Union Square Checklist from Check, Please! Bay Area\u003c/strong>\u003c/a>! If you are looking for great eateries in San Francisco’s Union Square the producers of the show selected 10 of the best restaurants from past seasons near the iconic landmark.\u003c/p>\n\n","blocks":[],"excerpt":"Looking for places to take out-of-town guests or want to know where to eat in San Francisco when you visit? Use our guide to downtown to find classic places or tasty, lesser-known treats.","status":"publish","parent":0,"modified":1409082300,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://mapsengine.google.com/map/u/0/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":2060},"headData":{"title":"Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors | KQED","description":"Looking for places to take out-of-town guests or want to know where to eat in San Francisco when you visit? Use our guide to downtown to find classic places or tasty, lesser-known treats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors","datePublished":"2014-05-09T23:05:56.000Z","dateModified":"2014-08-26T19:45:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81606 http://blogs.kqed.org/bayareabites/?p=81606","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/09/bay-area-bites-downtown-san-francisco-restaurant-guide-for-visitors/","disqusTitle":"Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors","path":"/bayareabites/81606/bay-area-bites-downtown-san-francisco-restaurant-guide-for-visitors","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81682\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/stuckincustoms/421758680/in/photolist-DgCao-GeZKS-6Rvj6S-azyQej-9iNMkk-9zS2n-57ncaR-7eMgVB-ao2ZF3-cqwDLh-9dQFJG-e5PGcM-ADJZ-dujo7j-5EDCfU-7LEkjv-71oBVD-8RgBZy-9JQZxw-wktEY-6SdFiE-8Pud4h-mVofLV-4y4JcZ-7XvGrt-6LSKRa-dwCCjH-5vDSaf-jwbxeq-8LLdzN-jw9nsc-56sEnC-4sPeuW-ha3FUZ-kAyysP-9BCGZ-bp94Kh-9dQGk7-jw9qgt-4Zw5jB-7cX26-c9BtzG-bp94E3-dpzQdr-5BNoE-7cX1s-bErDga-iwBcu-5fnrR-edNddw\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/421758680_bf2681bf29_z.jpg\" alt=\"Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\" width=\"640\" height=\"423\" class=\"size-full wp-image-81682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So you're visiting San Francisco, or you have out-of-town guests staying in the city and want to point them in the right direction for food. We've compiled a rough guide of San Francisco bites in the downtown area -- since that's where the vast majority of tourists stay and explore. Some of these are classic San Francisco (oysters on the bay, hipster bars, hole-in-the-wall burritos) and some are lesser-known spots that are must-visits because of their tasty food or unique meals. Try some; try all. We're just keeping you on your toes.\u003c/p>\n\u003cp>The guide is primarily aimed at downtown San Francisco and divided into quicker eats for lunch, sit-down places for dinner (or a big lunch), coffee and tea spots, and bars. If you want to venture further afield and ride BART a few stops, we've also suggested a few places that you may have heard of or that would make any list of places to visit in the city on the Bay. Use the Google Map at the bottom to find locations and to plan your eating foray.\u003c/p>\n\u003cp>Let us know what you think after you try some of these. Or, tell us what we missed that our visitors simply have to eat while they're here.\u003c/p>\n\u003ch2>FOOD - Lunch, Snacks, Quick Hits\u003c/h2>\n\u003cfigure id=\"attachment_81607\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cuesa.org/markets\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7165771078_e776153d10_z-190x190.jpg\" alt=\"Photo: Gary Yost Photography for CUESA/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/cuesa/7165771078/in/photolist-bVds6d-bVdBxj-bVdfnA-cnpfvN-cnV4RN-cnUURs\" target=\"_blank\">Gary Yost/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">\u003cstrong>Ferry Building Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Farmers Market,\u003c/em> $$\u003cbr>\nFerry Building Plaza\u003cbr>\n(415) 291-3276\u003cbr>\nTues, Thurs, 10 a.m. – 2 p.m. Sat, 8 a.m. to 2 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Local farmers sell produce, meat, and cheeses. Be sure to get a Rueben sandwich from the \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons\u003c/a> booth on Tuesday or Thursday – though be warned that there may be a line. And check out the sandwiches from \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> on Thursday.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81610\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.hogislandoysters.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4737660826_60bcb43c45_z-190x190.jpg\" alt=\"Photo: Renee Suen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81610\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/sifu_renka/4737660826/in/photolist-8dDKvm-6r8kX9-aFetT-aFeti-aFesX-7zAY5Q-aFeu4-avKMrk-avNt6y-avNapE-avKTCz-avNc7y-avKRXx-avNgCN-avNjij-avKD3Z-avNkZd-avNdqQ-avNpEh-avNnPu-a3Vwy-6BmXY5-hYPwgX-7hp4pS-cuhXym-7a8mUo-6BhMCH-6BhLHi-6BhMsM-6BhMUk-6BmX9f-6BmWAG-6BmWYS-6BmXfJ-6BhLz2-7eknEA-by4SZG-fK6CX9-8VR1iU-8VMWxk-4C1uF1-eew6ni-eew6Yv-eeBQ3s-FxsMZ-9HwQhk-cDkpwS-ai3Etg-e1a4wZ-nmKwGd\" target=\"_blank\">Renee Suen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\" target=\"_blank\">\u003cstrong>Hog Island Oyster Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Oysters,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 391-7117\u003cbr>\nMon-Thurs, 11:30 a.m. – 9 p.m. Fri, 11:30 a.m. – 10 p.m. Sat, 11 a.m. – 10 p.m., Sun, 11 a.m. – 9 p.m\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit next to the water and enjoy fresh oysters from nearby Tomales Bay. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81611\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cowgirlcreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11336812673_38030e8f66_z-190x190.jpg\" alt=\"Photo: dsleeter_2000/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81611\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dsleeter_2000/11336812673/in/photolist-igN8rt-71fhuq-8dKvxu-8dKuKS-9rZN2X-7vJxH2-8Wzvv8-6AzvHh-6AzvY5-jjpRYe-jjrhKp-7wBS9v-8WCzqh-a8ydY-8MnJjp-665SYs-4bfemG-ckaTp3-HuoY9-cvZ7V7-4bbgeM-4bffdq-4bffXY-7sZmMa-2yUBDs-ckaNVE-84Z8EY-4dAAo6-KzrMx-8dA4da-hYP1zd-3A7Ffi-fCNmwE-fCLDvu-8eatbE-2X8mH2-eiKfrV-eiQYB5-eiKfeK-eiKfnx-eiQYEY-eiQYD5-eiQYGQ-6mdnsQ-3pzCkP-6xZ95w-6xZ7m9-6xZamL-6xV2J8-6xZ8sG\" target=\"_blank\">dsleeter_2000/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com\" target=\"_blank\">\u003cstrong>Cowgirl Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Cheese, Sandwiches,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 392-4000\u003cbr>\nCafé: Mon-Sat, 7 a.m. – 7 p.m. Sun, 8 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Buy the local cheeses at their store or visit the Sidekick Café and Milk Bar for sandwiches and snacks. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81612\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yanksing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6091307666_f62b56d2a4_z-190x190.jpg\" alt=\"Photo: Andi Fisher/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/andi_fisher/6091307666/in/photolist-ahgxxY-ahdLEv-ahgYjN-ahdLYx-ahecmZ-ahh2bU-ahgYib-2xtZb-ahgxDq-ahdLUH-ahecgP-ahgYd7-ahecea-ahgYaw-ahh29h-ahgYns-ahgxGy-ahh25y-4hCoCJ-9iZ7XF-9k1WXP-ahdLJn-K6d8N-5zDHxX-K6kDx-K6er3-K6nm2-K6kQH-K6dww-K6djE-K6ocD-K6kZz-K6mg2-K6g8k-K68wb-K6991-K6c7Y-K6kdX-K6889-K6aBA-K6joF-K6inV-K6h9B-K69Hw-K6jXa-K6iKt-K6jMk-K6jCR-K69oG-bSHFQP\" target=\"_blank\">Andi Fisher/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yanksing.com\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dim Sum,\u003c/em> $$$\u003cbr>\n49 Stevenson St\u003cbr>\n(415) 541-4949\u003cbr>\n101 Spear St (at One Rincon Center)\u003cbr>\n(415) 781-1111\u003cbr>\nBoth locations open: Mon-Fri, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For some of the best dim sum in the city. Try the soup dumplings and pork buns. Make reservations or take to-go.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81615\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zerozerosf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9761119874_084169a5c3_z-190x190.jpg\" alt=\"Photo: torbakhopper/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/gazeronly/9761119874/in/photolist-8qYD1N-8qVvEg-cc1udd-cc1uwu-97teQ3-fSyhSf-8qVvDr-fXT9Lj-9DJdH3-9w1YtU-9w1YBq-8wPEDg-8KH22Z-8P1Fjo-fbXTkY-fEgvAa-dyczyp-dyi8Sw-8qnFNr\" target=\"_blank\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com\" target=\"_blank\">\u003cstrong>Zero Zero\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Italian, Pizza,\u003c/em> $$\u003cbr>\n826 Folsom St.\u003cbr>\n(415) 348-8800\u003cbr>\nSun-Thurs, 11:30 a.m. – 10 p.m., Fri, Sat, 11:30 a.m. – 11 p.m. (Mon- Fri, closed 2:30 – 4 p.m.)\u003cbr>\n\u003cstrong>Why? \u003c/strong>For the pizza (try the Fillmore) and the salted ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81616\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.katanayausa.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5031624453_2ced08c225_z-190x190.jpg\" alt=\"Photo: Dave Carner/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/d-ashes/5031624453/in/photolist-dBaRk5-dycFh3-ap5FPE-9UFoFU-2fZbX6-2fZbYa-7XNCkg-8Aui9w-8LrEgh-8rzbWM-7X2Am8-7M8j4h-JQtQe-7oF6Zh-6YyTDN-8KaDE3-6xFJdV-6xKTcy-mXf9wg-6nMqrY-mXh5pJ-6xKTbW-8ECoDK-8EFxL1-mZ5ngc-mZ5p8M-mZ5oHi-mZ5nG2-6m4Tya-6E2Jo7-6xFJf8-6xKTbo-9LqmBc-6y4oVp-6xKTa7-9Lt8K3-cJ2aGS-9TkYG3-7EtxWD-6Ae78z-6Aifeu-ay8e5p-avbBbB-ebkrPK-ebkqZX-aXBA6D-6Gbdpz-8XgbBj-8Xd9dR-8XgctN\" target=\"_blank\">Dave Carner/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.katanayausa.com\" target=\"_blank\">\u003cstrong>Katana-Ya\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Japanese, Ramen,\u003c/em> $$\u003cbr>\n430 Geary St.\u003cbr>\n(415) 771-1280\u003cbr>\nEveryday, 11:30 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Go to try the extra spicy ramen (or any of the ramen).\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81677\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3680991726_eabb808306_z-190x190.jpg\" alt=\"Photo: Frank Chen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/geekstinkbreath/3680991726/in/photolist-6Bh3AA-ehPiLr\" target=\"_blank\">Frank Chen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\" target=\"_blank\">\u003cstrong>Taqueria Castillo\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican (burritos), \u003c/em>$\u003cbr>\n10 Mason St.\u003cbr>\n(415) 986-0426\u003cbr>\nMon-Sat, 10 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t visit San Francisco without visiting a hole-in-the-wall taqueria that secretly has amazing food. Get the super burrito and you’ll have leftovers. Cash only.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81622\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.superdupersf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6366847733_9afd62ac28_z-190x190.jpg\" alt=\"Photo: Jun Seita/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jseita/6366847733/in/photolist-7Vxeqk-7VAtkA-7VxeqR-7Vxeri-9coweE-dRMtqw-dXMs2Z-dXT9Xs-dXT8Nq-dXMuya-eJCXTh-eFwihU-f6Buk5-bE7djE-bGxTsx-bymLfx-7RdzGf-7RdvM7-7Ran5g-7RdCRh-7RdytL-7RaoqR-7RanCt-859vPb-9Js5oZ-9Js5wk-9nf5TE-bEuKrw-akHoKr-dKBetw-d7F39j-mticAK-aGBL1M-aGBHit-btRciN-db4JV7-brR4vQ-c113K7-c113Fd-mpdWct-bEKWpe-bEKWuv-dpQhf2-bCk3Xk-aF3D4V-cKcQn9-8fkBhK-fEMLnw-aA1VU6-aCW9U1\" target=\"_blank\">Jun Seita/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.superdupersf.com\" target=\"_blank\">\u003cstrong>Super Duper\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Burgers,\u003c/em> $\u003cbr>\n721 Market St.\u003cbr>\n(415) 538-3437\u003cbr>\nMon-Wed, 8 a.m. – 10 p.m. Thurs, Fri, 8 a.m. – 11 p.m. Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n783 Mission St.\u003cbr>\n(415) 882-1750\u003cbr>\nMon-Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n98 Mission St.\u003cbr>\n(415) 974-1200\u003cbr>\nMon-Fri, 7 a.m. – 9 p.m. Sat, Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The motto is: fast food burgers, slow food values. Yes, it’s a chain, but it’s a San Francisco chain. Small burgers made from Niman Ranch beef, and be sure to get a shake with that.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FOOD – Sit-down/Fine Dining \u003c/h3>\n\u003cfigure id=\"attachment_81623\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.farmerbrownsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2447170115_2a125ac640_z-190x190.jpg\" alt=\"Photo: Dennis Yang/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dennis/2447170115/in/photolist-4Jfoqc-88zhvG-GiJPV-2D64t-mLtni-qth28-mLtBm-mLtuk-mLtVc-4zCqs2-qth6b-GiEaN-mLu22-mLtMx-4zCqsv-2uK5Zt-qtgYL-2uPCn7-qth3W-GiEjh-mLt8p-2uPxKo-2uK4oa-2uPvkE-7Ydwx5-PTyWs-5KdvaW-qXJ81-5K9fN2-2uPAhW-7bFn8X-7bFpKX-76NuBm-kdGkD-ixPjn-6TFC2K-7Y6rX6-kdGkW-m3mKt-6TFCiH-kdGmD-7bFFSD-kdGks-349jv2-6sT6zL-m3mvV-9RD44R-3AEnRs-3AEoMQ-3AEo61\" target=\"_blank\">Dennis Yang/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com\" target=\"_blank\">\u003cstrong>Farmerbrown\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Soul Food,\u003c/em> $$\u003cbr>\n25 Mason St.\u003cbr>\n(415) 409-3276\u003cbr>\nTues-Thurs, Sun, 5:30 – 10 p.m., Fri, Sat, 5 – 11 p.m. (Weekend brunch: 10 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> San Franciscans brunch at a higher-than-average rate; join them. If you can’t make it for weekend brunch, you can still try the fried chicken and waffles, and the jalapeno cornbread.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81624\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.slanteddoor.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3440719272_aaf4766e2c_z-190x190.jpg\" alt=\"Photo: Suzi Edwards-Alexander\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/suziedwards/3440719272/in/photolist-6f3zY5-8Hnn8J-8Hjors-8HgfHM-8Hjoc2-8HiVba-8HmYLJ-8Hj23n-8HiT7K-8Hjj4p-brwHtj-bErzSe-bEryhr-8HjJUT-8HmKP7-8Hj5QB-8Hjyhi-8HiB3v-8HiMKa-8HiL1z-8HnC2J-8HmNUU-8HiDXg-8HiXpD-8Hjadv-3d1MaY-brwCgy-brwH3Q-brwHHJ-bErC9c-bErCVD-brwFq7-brwCys-brwEJ7-brwDyA-brwHgb-brwF5E-bErBtH-bErBKk-brwJry-24bBA9-6go47D-247bwv-4WwGXe-4TKT54-4ayztu-4TKTwk-5RvSkQ-4TQ7KS-6gsfLL\" target=\"_blank\">Suzi Edwards-Alexander\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com\" target=\"_blank\">\u003cstrong>Slanted Door\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Vietnamese,\u003c/em> $$$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 861-8032\u003cbr>\nMon-Sat, lunch 11 a.m. – 2:30 p.m. Sun, lunch 11:30 a.m. – 3 p.m.; everyday, afternoon tea 2:30 p.m. – 4:30 p.m., dinner 5:30 p.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Modern Vietnamese with views of the Bay. Call to make a reservation. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>. \u003cstrong>Bonus:\u003c/strong> The Slanted Door just won the 2014 \u003ca href=\"http://www.sfgate.com/restaurants/article/S-F-chefs-Phan-Patterson-take-James-Beard-awards-5455272.phphttp://\" target=\"_blank\">James Beard award for Outstanding Restaurant\u003c/a> in the country.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81676\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/michaelmina-190x190.png\" alt=\"Photo: Courtesy of Michael Mina SF/Instagram\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Michael Mina SF/Instagra\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\" target=\"_blank\">\u003cstrong>Michael Mina\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>California,\u003c/em> $$$$\u003cbr>\n252 California St.\u003cbr>\n(415) 397-9222\u003cstrong>\u003cbr>\n\u003c/strong>Lunch: Mon-Fri, 11:30 a.m. – 2 p.m. Dinner: Sun-Thurs, 5:30 – 10 p.m., Fri, Sat, 5:30 – 10:30 p.m. (Lounge opens 11:30 a.m. Mon-Fri)\u003cbr>\n\u003cstrong>Why?\u003c/strong> Michael Mina is known for his high-quality American-style food, with five restaurants around San Francisco. Try the one that is his namesake. The tasting menu will give you a range of plates and you’ll leave having earned the title of “foodie.” \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81675\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.5a5stk.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/942938_527968133916808_1224763517_n-190x190.jpg\" alt=\"Photo: Courtesy of 5A5 Steak Lounge\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of 5A5 Steak Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.5a5stk.com\" target=\"_blank\">\u003cstrong>5A5 Steak Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Steak,\u003c/em> $$$\u003cbr>\n244 Jackson St.\u003cbr>\n(415) 989-2539\u003cbr>\nMon-Thurs, 5 – 10 p.m. Fri, Sat, 5 – 10:30 p.m. Sun, 5 – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For one of the best steakhouses in the city. Get the truffle fries and Hamachi shooters with your meat. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81672\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.colibrimexicanbistro.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6244585824_32b492194f_z-190x190.jpg\" alt=\"Photo: Yuichi Sakuraba/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/skrb/6244585824/in/photolist-goRxNJ-avP8NQ-avLn9e-avLkLZ-avNYUW-avLsE2-avP6po-avP3vj-avLq1R-avPac9-avPbuC-eeBJ3q-4UzXd3-JQiQC-goRFjq-goSm6y-goSoXX-goSnGw-goSh3K-goRrRy-goSets-eeBS9W\" target=\"_blank\">Yuichi Sakuraba/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.colibrimexicanbistro.com\" target=\"_blank\">\u003cstrong>Colibri Mexican Bistro\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican,\u003c/em> $$\u003cbr>\n438 Geary St.\u003cbr>\n(415) 440-2737\u003cbr>\nMon, 11:30 a.m. – 10 p.m., Tues-Thurs, 11:30 a.m. – 11 p.m., Fri, 11:30 – midnight Sat, 10:30 a.m. – midnight, Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For sit-down Mexican food, Colibri is the place to go. The most popular dish is the chicken mole and on the weekends try the bottomless mimosa brunch. \u003cbr clear=\"all\">\u003c/p>\n\u003ch2>COFFEE/TEA: \u003c/h2>\n\u003cfigure id=\"attachment_81671\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bluebottlecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5318061117_b903f3900e_z-190x190.jpg\" alt=\"Photo: Jake Przespo/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jakeprzespo/5318061117/in/photolist-96WshV-8dD7t1-6982VW-7Gnt1B-77RrpW-bER8CW-6xR7eU-begpQH-97QXdc-hraoQr-aW1wHD-7zMfQR-2N9R6-eKnyrS-6n9dkB-5CVKbL-5K7cn7-9z9Nez-6EzPZt-8c3JPs-86d61E-dNr3KX-dDn9TC-6wMU7g-e8Buai-87Siqm-8fsvtS-dWCBMm-eha1VT-adYHuH-93FkuZ-7SDuQK-5Vevjm-h1rkHJ-giUP3r-8o2n1Y-bTNBqD-89y1LQ-apWetQ-5YoZyK-dVEaW9-7ABw5-de7ptQ-bsbZ34-egd2JH-5u9Qj2-7mCt32-5eY3KC-bCMRBy-5Va8iM\" target=\"_blank\">Jake Przespo/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.com\" target=\"_blank\">\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Coffee,\u003c/em> $$\u003cbr>\n66 Mint St.\u003cbr>\n(415) 495-3394\u003cbr>\nSan Francisco Ferry Building\u003cbr>\nNo phone\u003cbr>\nBoth locations: Mon-Fri, 7 a.m. – 7 p.m. Sat, Sun, 8 a.m. – 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Blue Bottle coffee is micro-roasted and hand-made. This is not the place to go for a quickly rushed cup of caffeine. The Mint Plaza location also serves breakfast.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81670\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.samovarlife.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4299519264_1e6623959e_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/4299519264/in/photolist-fjfW9k-dAT8DS-7xWahu-7L5zrg-7L5zC4-7xW9FJ-fuk2PV-81j5o5-81j5jy-fA3r4j-4hCpy3-4U9jSN-8p2NSu-6MfJic-6Am8iu-7L9xZA-6Amand-6Am9gL-dMfzoJ-4hCq77-4hykAi-7su2Xc-4hCpYJ-9BHXFK-4hyk3x-3MtdsF-7L9xAC-7L9xQj-P7WPL-dGxzpJ-3Mxv4u-dMfzjJ-9QppQ4-4hCpRm-81fVnr-eAooo7-9B5U63-5WhEXC-6hYgJg-6rzSaC-5Wdncv-5WdntT-ojUC2-bxQSBU-ojUAs-ojUzk-ojUDx-bxQSuQ-GL1j1-GL1iU\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.samovarlife.com\" target=\"_blank\">\u003cstrong>Samovar Tea Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Tea,\u003c/em> $$\u003cbr>\n730 Howard St. (Yerba Buena Gardens, upper terrace)\u003cbr>\n(415) 227-9400\u003cbr>\nSun-Wed, 9 a.m. – 8 p.m. Thurs-Sat, 9 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit overlooking the park and enjoy a cup of tea with light food. \u003cbr clear=\"all\">\u003c/p>\n\u003ch3>BARS:\u003c/h3>\n\u003cfigure id=\"attachment_81668\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bourbonandbranch.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3967876371_30913d135e_z-190x190.jpg\" alt=\"Photo: Zagat Buzz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/zagatbuzz/3967876371/in/photolist-73Cppz-5ZkUua-73GovL-5WgUuh-73Go9A-Q3p5A-9eoA6T-5yE3DE-8Tattk-qimh2-8TauN6-nt5oW-6RHeGS-5BpBqZ-8TgwdN-6RHeFy-5ZkUs8-qiswe-qig1w-4vpNw5-QrTj5-5ZkUoR-sroB2-62Dzme-62Dzie-62HQHj-5t1psQ-qihEn-6NYqUW-5WgUrC-Q3Vka-8Td8XS-8TctM5-8TaqUe-Q3pom-Q3pnA-qioRu-6NYqkQ-5sW1pr-8Tcndu-KuZyR-8Tc9XW-8TbgZb-8Te6CQ-8Tf243-8Tc6M8-8Tajb2-8Tdsmh-8TesJo-8T8fhv\" target=\"_blank\">Zagat Buzz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\" target=\"_blank\">\u003cstrong>Bourbon & Branch\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bar,\u003c/em> $$$\u003cbr>\n501 Jones St.\u003cbr>\n(415) 346-1735\u003cbr>\nEveryday, 6 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The speakeasy-style bar may seem over-the-top and hipster (and \u003cem>sooo\u003c/em> San Francisco), but the atmosphere is something you have to experience and the drinks are delicious. Try the cucumber gimlet. Call ahead for reservations and the “secret” password. And, yes, that hidden door you walked right past is the front entrance. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81667\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pressclubsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3980577033_bbaf8a55df_z-190x190.jpg\" alt=\"Photo: Jennifer Conley/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenniferconley/3980577033/in/photolist-74KuSv-74Ku2n-9awFzn-62HzBY-62DhGF-74jMsT-74jM9r-74oFWS-74jMdB-74oGw5-74jMck-74oGwU-74jMCi-74oGyd-74jMDv-74oGdo-74jMfk-74jMxc-74oGfh-74jMkR-4Nh7hC-74oG5s-74jMuF-74oG2y-74jMhn-74jMiV-74oGxq-74oG8Q-74jMwn-74oGu9-74jMCX-74oGk1-74oGtG-74oGAb-74jMeD-74oGvm-74jM9M-74oGgW-74oFUE-5UrJFb-8y7i1u-8y4k2e-8y4haB-8y4nxv-8y6T5f-8y7srC-8y4wop-8y7Fo7-c2WDkY-74Ksbx/\" target=\"_blank\">Jennifer Conley/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pressclubsf.com\" target=\"_blank\">\u003cstrong>Press Club\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Wine bar,\u003c/em> $$$\u003cbr>\n20 Yerba Buena Lane\u003cbr>\n(415) 744-5000\u003cbr>\nMon-Thurs, 4 – 11 p.m. Fri, Sat, 2 – 11 p.m. Sun, 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> When you visit the Bay Area, you have to drink some wine. It’s a rule. Enjoy the variety offered at Press Club in their lounge. Check that a private event hasn’t blocked out the place first. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81666\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cellarmakerbrewing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13337162204_9f9d6ff8f6_z-190x190.jpg\" alt=\"Photo: Adam Jackson/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/adamjackson/13337162204/in/photolist-mjx1nB-mjyrEu-mjx7qD\" target=\"_blank\">Adam Jackson/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cellarmakerbrewing.com\" target=\"_blank\">\u003cstrong>Cellarmaker Brewing Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Beer,\u003c/em>$$\u003cbr>\n1150 Howard St.\u003cbr>\n(415) 863-3940\u003cbr>\nTues-Fri, 3 – 11 p.m. Sat, noon – 11 p.m. Sun 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If beer is your thing. Do a sampling of all their local brews.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FURTHER AFIELD:\u003c/h3>\n\u003cp> (looking for San Francisco adventure)\u003c/p>\n\u003cfigure id=\"attachment_81665\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.biritecreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/369137176_0306184a51_o-190x190.jpg\" alt=\"Photo: Meg Hourihan/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/megnut/369137176/in/photolist-9pwfyJ-4NtWF9-9ptefF-9pwfzS-9EHPjb-9NBb4v-dJ1bGk-9NBcRz-hHC32d-9NDYLW-3o1pMM-apXrbr-apXkgF-5Neawk-ds3ai4-2QPMhS-6NYrJj-6NYrsS-2QKoJt-2QKosg-2QPPrf-6Ufe2D-6UfdVn-yBVC5-4r4MuX-4NDCsv-6s2skp-6B3QHR-4JnRX6-au4hUY-arpWq2-dVhg44-6dCMsJ-5ZdS9r-8oANvX-5imxU2-4F6d3S-cFuzgy-4DJ5VT-5nt3XT-5nt41R-5nxgiN-5iqQGb-4NpHUz-dmRpYv-bRwhFK-4GDm6X-4GDo1r-4GDkFp-4GHrSG\" target=\"_blank\">Meg Hourihan/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dessert, Ice cream,\u003c/em> $\u003cbr>\n3692 18th St.\u003cbr>\n(415) 626-5600\u003cbr>\nSun-Thurs, 11 a.m. – 10 p.m. Fri, Sat, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the small-batch ice cream, made from local ingredients. Be sure to try the salted caramel flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81664\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4665166615_b4d249c8a4_z-190x190.jpg\" alt=\"Photo: Jenly/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenly/4665166615/in/photolist-6vBaB-6R8tr2-azFrjR-a9x9VH-a9zX2y-a9x9Rc-a9x9P8-eaNbWR-c7h9xw-7wbox4-azFsBF-87fcva-7DiT3m-7Df6oc-3eQSyU-8inV62-hHB13X-592SS3-592SGS-4dPqrk-9NEvj3-4QYdrL-9NEuBy-9NEuY1-25Vz91-desxwK-55rYNr-55wdJS-4N41wY-55rYBZ-cinkVj-4Mkmzj-28HsHz-25VJcw-7wrBnY-4nWfL2-772v6v-4o1ezh-55wceC-DMgtD-5j22mS-4dPq9F-dFW17t-2GTZdn-hHChkT-5nxgR7-25VDJj-4o1mHA-bcWZ1T-4o1jFG\" target=\"_blank\">Jenly/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com\" target=\"_blank\">\u003cstrong>Tartine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bakery,\u003c/em> $$\u003cbr>\n600 Guerrero St.\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. – 7 p.m., Tues, Wed, 7:30 a.m. – 7 p.m., Thurs, Fri, 7:30 a.m. – 8 p.m. Sat, 8 a.m. – 8 p.m. Sun, 9 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tartine may be the most well-known bakery in San Francisco. Get fresh warm bread after 4:30 p.m. or sweets anytime. Expect a line – a long line. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81661\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.troublecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3588623294_192b613bbd_z-190x190.jpg\" alt=\"Photo: Premshree Pillai/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/premshree/3588623294/in/photolist-79S5P2-79mr1z-2nEkS-nctSmH-dZfGoW-dZaeHV-45y5ks-6ixeKR-6t7CFq-881SJs-d2qVif-5SXsNe-5SjVaH-6SxGjp-7CnWqK-7pfSny-7FQTBC-b5KANB-8u3v8u\" target=\"_blank\">Premshree Pillai/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.troublecoffee.com\" target=\"_blank\">\u003cstrong>Trouble Coffee Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Toast, coffee,\u003c/em> $$\u003cbr>\n4033 Judah St.\u003cbr>\n(800) 555-1212\u003cbr>\nEveryday, 7 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> You heard of \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\" target=\"_blank\">$4 artisan toast\u003c/a>? This is where it started. Trouble Coffee is small; it’s hip; and it serves very few things: coconuts, cinnamon toast, coffee. But, what it serves it serves well. Cash only. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_78542\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.ichisushi.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07-feature-190x190.jpg\" alt=\"Photo: Alanna Hale\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-78542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ichisushi.com\" target=\"_blank\">\u003cstrong>ICHI Sushi + NI Bar\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Sushi,\u003c/em> $$$\u003cbr>\n3282 Mission St.\u003cbr>\n(415) 525-4750\u003cbr>\nMon-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> ICHI just opened its new, bigger location and the popular spot has been packed with sushi-lovers. Make a reservation and just do omakase – the chef will bring you a series of tasty dishes. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81660\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.statebirdsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9320221966_deac990f8e_z-190x190.jpg\" alt=\"Photo: karmacamilleeon/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81660\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/karmacamilleeon/9320221966/in/photolist-fcAzhb-fcAwoL-kWRUi-cb869S-cbVEUQ-bV4DiH-fcAx21-fcmft6-fcAz5s-fcAzM1-fcmeHv-fcAyk5-fcmehx-fcAyNC-fcAwzm-dqqBhY-d7aavW-d7aa21-d7aaf5-d7a9Pm-cVPErU-dTMEX5-dTG3hg-dTG3wv-dTMEJC-dTG3DF-dTMFns-dTMFtE-aLzwoH-c968M1-c9691o-2fqC2-bn6zEh-bA1rRz-bn6Adw-bA1ryR-bn6zL7-bA1rrX-bn6zXq-bA1rNx-bA1rBK-bA1rKc-dGmy9d-c9DjKE-eg1SY8-h8s9Tn-mz9sHu-dag8bR-jXtiMZ-b7MirM\" target=\"_blank\">karmacamilleeon/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.statebirdsf.com\" target=\"_blank\">\u003cstrong>State Bird Provisions\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>American, tapas,\u003c/em> $$$\u003cbr>\n1529 Fillmore St.\u003cbr>\n(415) 795-1272\u003cbr>\nSun-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Because it just tastes so good – and you can judge for yourself if it’s worth the hype. Make reservations if you can get them, or stand in line before it opens. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81659\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6793403008_dcce87b362_z-190x190.jpg\" alt=\"Photo: Wally Gobetz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/wallyg/6793403008/in/photolist-bmiY35-bzdQ28-ndWdYB-bzdQat-bzdQ8p-bzdQ5X-bzdQ6Z-3afG9X-4TKPKM-6bEFTo-y1qwE-xJK5C-4TQ4ey-4TQ4gd-4ob1MK-4TQ4bf-6KbZDS-Evk1z-EvjZB-xv7Za\" target=\"_blank\">Wally Gobetz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cstrong>La Taqueria\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican, burritos\u003c/em>, $\u003cbr>\n2889 Mission St.\u003cbr>\n(415) 285-7117\u003cbr>\nMon-Sat, 11 a.m. – 9 p.m. Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> It is a fact universally recognized that the highest concentration of the best burritos is in the Mission. If you venture to the neighborhood on BART, then you’ll want to check out a classic taqueria and La Taqueria is the worst-kept secret in the area. Get the carne asada burrito and the carnitas taco with everything on it. \u003cbr clear=\"all\">\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>Use the Google Map below to find the different places in our list or sort by category. Let us know in the comments if we forgot your favorite downtown San Francisco spot or places you always take out-of-towners.\u003c/p>\n\u003cp>\u003ca href=\"https://mapsengine.google.com/map/u/0/edit?mid=zddXFVlErmSw.kgXtTNCSDUxo\">\u003cstrong>View Full-Sized Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://mapsengine.google.com/map/u/0/embed?mid=zddXFVlErmSw.kgXtTNCSDUxo\" width=\"640\" height=\"480\">\u003c/iframe>\u003c/div>\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>Want some more options? Check out the \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/06/union-square-checklist-from-check-please-bay-area/\">\u003cstrong>Union Square Checklist from Check, Please! Bay Area\u003c/strong>\u003c/a>! If you are looking for great eateries in San Francisco’s Union Square the producers of the show selected 10 of the best restaurants from past seasons near the iconic landmark.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81606/bay-area-bites-downtown-san-francisco-restaurant-guide-for-visitors","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_95","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_1248"],"tags":["bayareabites_491","bayareabites_13141","bayareabites_4153","bayareabites_233","bayareabites_13420","bayareabites_8834","bayareabites_3088","bayareabites_14745","bayareabites_10313","bayareabites_3147","bayareabites_198"],"featImg":"bayareabites_81682","label":"bayareabites"},"bayareabites_58384":{"type":"posts","id":"bayareabites_58384","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58384","score":null,"sort":[1363216868000]},"guestAuthors":[],"slug":"sf-womans-ice-cream-obsession-inspires-upcoming-book","title":"SF Woman's Ice Cream Obsession Inspires Upcoming Book","publishDate":1363216868,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\" alt=\"Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, "The Ice Cream Travel Guide." Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, \"The Ice Cream Travel Guide.\"\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream is her answer to everything. \u003c/p>\n\u003cp>When faced with jet-lag and oppressive humidity in Bangkok, Jennifer Ng found solace in a few scoops of sweet corn ice cream. While planning her 30th birthday celebration, Ng, a non-drinker, chose San Francisco's Ice Cream Bar as the destination, her version of a watering hole. \u003c/p>\n\u003cp>It's probably safe to say that Ng has eaten more ice cream than the rest of us. She will combine that passion for ice cream with her interest in travel in the upcoming book, \"\u003ca href=\"http://31flavors.jennism.com/book/\" title=\"Ice Cream Travel Guide\" target=\"_blank\">The Ice Cream Travel Guide.\u003c/a>\" The book will map the world's top ice cream destinations, along with recipes and stories that illustrate what this frozen confection means to cultures around the globe.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a happiness business,\" Ng says. \"It's a place where people come and leave happy. Wherever I went, it was a community-sharing experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>The 30-year-old mobile designer from San Francisco has visited roughly 40 ice cream shops and other destinations in Seattle, Los Angeles, Columbus, Ohio, Argentina, Taiwan, Canada and the Philippines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2-290x220.jpg\" alt=\"The Ice Cream Travel Guide\" width=\"290\" height=\"220\" class=\"alignleft size-medium wp-image-58401\">\u003c/a>She just raised more than $7,000 through a successful \u003ca href=\"http://www.kickstarter.com/projects/1460542293/ice-cream-travel-guide\" title=\"Kickstarter - Ice Cream Travel Guide\" target=\"_blank\">Kickstarter campaign\u003c/a> to help fund travel to New York City, Italy and Turkey to continue researching ice cream for the book, which she plans to self-publish later this year. Each city will include a map with notable ice cream stops, history and recommendations, plus recipes and stories from ice cream makers and lovers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Obviously, Ng is a sugar addict, but she also is clever about food, says friend and journalist Eric Simons. She's been known to throw interesting food parties, such as an annual Halloween book club gathering where she usually chooses a zombie book and serves brain-themed foods. \u003c/p>\n\u003cp>As part of her \u003ca href=\"http://31flavors.jennism.com/\" title=\"31 Flavors - Ice Cream Moments\" target=\"_blank\">\"31 Flavors\" project\u003c/a>, Ng vowed to create 31 flavors of ice cream in the year before her 31st birthday in May (she's completed No. 30, an Asian pear-green tea sorbet and started No. 31: horchata with snickerdoodles). \u003c/p>\n\u003cp>Her favorites so far include strawberry candied jalapeno (a nod to San Francisco's Humphry Slocombe); goat cheese ice cream with caramelized figs and candied bacon (inspired by a \u003ca href=\"http://www.jenis.com/\">Jeni's Splendid Ice Cream\u003c/a> in Columbus, Ohio); and celery ice cream with rum-plumped raisins and a peanut butter swirl (modeled after the childhood combination of celery sticks, peanut butter and raisins).\u003c/p>\n\u003cblockquote>\u003cp>\"There are a billion things you can do with ice cream, but she's really good about finding different flavors of ice cream, different preparations, and different people who make it with different cultural backgrounds,\" Simons says. \"It turns out to be intellectually interesting.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ng will serve up ice cream trivia in the book, including the story of how William Dreyer gave an ice cream made with chocolate, nuts and marshmallows the name Rocky Road to cheer up Great Depression-era Americans. Or how Ben Coen's lost sense of smell led to Ben & Jerry's signature chunkiness as he sought additional texture. \u003c/p>\n\u003cp>She'll also delve into some of the cultural differences surrounding ice cream. In Buenos Aires, where gelato, or helado, is commonplace due to the flow of 19th century Italian immigrants, ice cream is enjoyed while lounging with friends and family late at night after dinner, Ng says. In the Philippines, ice cream is often picked up and consumed at home.\u003c/p>\n\u003cp>Ng will include in the book a map of San Francisco, which she says stands out for ingredients that are high quality, local and seasonal. Those traits are evident at places like Smitten Ice Cream, which features a seasonal flavor of the month, such as Meyer lemon gingersnap or rhubarb crisp.\u003c/p>\n\u003cp>We asked Ng for recommendations at some of San Francisco's top ice cream shops. Outside San Francisco, she's keen on \u003ca href=\"http://www.fentonscreamery.com/\">Fenton's\u003c/a> in Oakland, \u003ca href=\"http://bangalorecafe.net/Menu-RIC.html\">Real Ice Cream in Santa Clara\u003c/a> and Sunnyvale, \u003ca href=\"http://www.ici-icecream.com/\">Ici Ice Cream\u003c/a> in Berkeley, \u003ca href=\"http://www.tarasorganic.com/\">Tara's Ice Cream\u003c/a> in Oakland and Berkeley, \u003ca href=\"https://www.facebook.com/pages/Fairfax-Scoop/293196054083\">Fairfax Scoop\u003c/a> in Fairfax and \u003ca href=\"http://threetwinsicecream.com/\">Three Twins\u003c/a> in Napa.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\" target=\"_blank\">\u003cbr>\nBi-Rite Creamery\u003c/a>\u003c/strong>: Many people know this Dolores Park hotpot for its salted caramel, but Ng really loves the Dainty Gentleman Sundae, made with olive oil and sea salt, which she says adds silkiness and draws out sweetness. She also recommends balsamic strawberry ice cream when it is in season, along with Bi-Rite's seasonal popsicle. \u003c/p>\n\u003cfigure id=\"attachment_58402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\" alt=\"Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\" title=\"Humphry Slocombe\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003c/strong>: Ng says this joint isn't your typical ice cream shop. You'll find Warhol-inspired art and flavors that range from the familiar to the eyebrow-raising, including banana, carrot and bacon. Ng recommends the Thai chili lime sorbet and the Harvey Milk and honey, made with honey and graham crackers. \u003c/p>\n\u003cfigure id=\"attachment_58403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\" alt=\"Humphry Slocombe's Thai chili lime sorbet. Photo: Tilde Herrera\" width=\"1000\" height=\"645\" class=\"size-full wp-image-58403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe's Thai chili lime sorbet.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theicecreambarsf.com/\" title=\"Ice Cream Bar\" target=\"_blank\">Ice Cream Bar\u003c/a>\u003c/strong>: This ice cream and soda fountain parlor offers lots of seating space, Ng says, making it ideal for parties. She recommends the Tropical Split (ask for a similar sundae if it's not in season) and the Hamilton, especially with basil ice cream and fresh strawberries.\u003c/p>\n\u003cfigure id=\"attachment_58404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\" alt=\"The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda. Photo: Tilde Herrera\" width=\"1000\" height=\"678\" class=\"size-full wp-image-58404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mitchellsicecream.com/index.html\" title=\"Mitchell's Ice Cream\" target=\"_blank\">Mitchell's Ice Cream\u003c/a>\u003c/strong>: This San Francisco institution is known for exotic and tropical flavors such as avocado, ginger, horchata, jackfruit, lucuma and macapuno (coconut from the Philippines). Ng calls Mitchell's a great example of business owners adapting their offerings to the demographics of their customers. \u003c/p>\n\u003cfigure id=\"attachment_58423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\" alt=\"A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Mr-and-Mrs-Miscellaneous/126193770733086\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a>\u003c/strong>: The menu changes everyday -- and sometimes during the day -- but this Dogpatch shop always offers 10 flavors. Ng suggests asking for staff recommendations on a house-made cone. Ng admires the consistency in quality and texture, noting that here the ice cream is kept much colder than at other ice cream shops. \u003c/p>\n\u003cfigure id=\"attachment_58406\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\" alt=\"Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous. Photo: Tilde Herrera\" width=\"1000\" height=\"722\" class=\"size-full wp-image-58406\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://smittenicecream.com/home/Home.html\" title=\"Smitten Ice Cream\" target=\"_blank\">Smitten Ice Cream\u003c/a>\u003c/strong>: This tiny ice cream shop located in a shipping container in Hayes Valley uses liquid nitrogen to make its ice cream on the spot. Among its offerings: two classic flavors, two seasonal scoops and vegan Popsicles.\u003c/p>\n\u003cfigure id=\"attachment_58407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\" alt=\"Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread. Photo: Tilde Herrera\" width=\"1000\" height=\"644\" class=\"size-full wp-image-58407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://31flavors.jennism.com/\">Ice Cream Moments\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IceCreamTravelGuide\">Ice Cream Travel Guide\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jennism\">@jennism\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"\"The Ice Cream Travel Guide\" will chart the world's top ice cream destinations.","status":"publish","parent":0,"modified":1364316311,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1114},"headData":{"title":"SF Woman's Ice Cream Obsession Inspires Upcoming Book | KQED","description":""The Ice Cream Travel Guide" will chart the world's top ice cream destinations.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"SF Woman's Ice Cream Obsession Inspires Upcoming Book","datePublished":"2013-03-13T23:21:08.000Z","dateModified":"2013-03-26T16:45:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"58384 http://blogs.kqed.org/bayareabites/?p=58384","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/13/sf-womans-ice-cream-obsession-inspires-upcoming-book/","disqusTitle":"SF Woman's Ice Cream Obsession Inspires Upcoming Book","path":"/bayareabites/58384/sf-womans-ice-cream-obsession-inspires-upcoming-book","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\" alt=\"Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, "The Ice Cream Travel Guide." Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, \"The Ice Cream Travel Guide.\"\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream is her answer to everything. \u003c/p>\n\u003cp>When faced with jet-lag and oppressive humidity in Bangkok, Jennifer Ng found solace in a few scoops of sweet corn ice cream. While planning her 30th birthday celebration, Ng, a non-drinker, chose San Francisco's Ice Cream Bar as the destination, her version of a watering hole. \u003c/p>\n\u003cp>It's probably safe to say that Ng has eaten more ice cream than the rest of us. She will combine that passion for ice cream with her interest in travel in the upcoming book, \"\u003ca href=\"http://31flavors.jennism.com/book/\" title=\"Ice Cream Travel Guide\" target=\"_blank\">The Ice Cream Travel Guide.\u003c/a>\" The book will map the world's top ice cream destinations, along with recipes and stories that illustrate what this frozen confection means to cultures around the globe.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a happiness business,\" Ng says. \"It's a place where people come and leave happy. Wherever I went, it was a community-sharing experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>The 30-year-old mobile designer from San Francisco has visited roughly 40 ice cream shops and other destinations in Seattle, Los Angeles, Columbus, Ohio, Argentina, Taiwan, Canada and the Philippines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2-290x220.jpg\" alt=\"The Ice Cream Travel Guide\" width=\"290\" height=\"220\" class=\"alignleft size-medium wp-image-58401\">\u003c/a>She just raised more than $7,000 through a successful \u003ca href=\"http://www.kickstarter.com/projects/1460542293/ice-cream-travel-guide\" title=\"Kickstarter - Ice Cream Travel Guide\" target=\"_blank\">Kickstarter campaign\u003c/a> to help fund travel to New York City, Italy and Turkey to continue researching ice cream for the book, which she plans to self-publish later this year. Each city will include a map with notable ice cream stops, history and recommendations, plus recipes and stories from ice cream makers and lovers. \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>Obviously, Ng is a sugar addict, but she also is clever about food, says friend and journalist Eric Simons. She's been known to throw interesting food parties, such as an annual Halloween book club gathering where she usually chooses a zombie book and serves brain-themed foods. \u003c/p>\n\u003cp>As part of her \u003ca href=\"http://31flavors.jennism.com/\" title=\"31 Flavors - Ice Cream Moments\" target=\"_blank\">\"31 Flavors\" project\u003c/a>, Ng vowed to create 31 flavors of ice cream in the year before her 31st birthday in May (she's completed No. 30, an Asian pear-green tea sorbet and started No. 31: horchata with snickerdoodles). \u003c/p>\n\u003cp>Her favorites so far include strawberry candied jalapeno (a nod to San Francisco's Humphry Slocombe); goat cheese ice cream with caramelized figs and candied bacon (inspired by a \u003ca href=\"http://www.jenis.com/\">Jeni's Splendid Ice Cream\u003c/a> in Columbus, Ohio); and celery ice cream with rum-plumped raisins and a peanut butter swirl (modeled after the childhood combination of celery sticks, peanut butter and raisins).\u003c/p>\n\u003cblockquote>\u003cp>\"There are a billion things you can do with ice cream, but she's really good about finding different flavors of ice cream, different preparations, and different people who make it with different cultural backgrounds,\" Simons says. \"It turns out to be intellectually interesting.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ng will serve up ice cream trivia in the book, including the story of how William Dreyer gave an ice cream made with chocolate, nuts and marshmallows the name Rocky Road to cheer up Great Depression-era Americans. Or how Ben Coen's lost sense of smell led to Ben & Jerry's signature chunkiness as he sought additional texture. \u003c/p>\n\u003cp>She'll also delve into some of the cultural differences surrounding ice cream. In Buenos Aires, where gelato, or helado, is commonplace due to the flow of 19th century Italian immigrants, ice cream is enjoyed while lounging with friends and family late at night after dinner, Ng says. In the Philippines, ice cream is often picked up and consumed at home.\u003c/p>\n\u003cp>Ng will include in the book a map of San Francisco, which she says stands out for ingredients that are high quality, local and seasonal. Those traits are evident at places like Smitten Ice Cream, which features a seasonal flavor of the month, such as Meyer lemon gingersnap or rhubarb crisp.\u003c/p>\n\u003cp>We asked Ng for recommendations at some of San Francisco's top ice cream shops. Outside San Francisco, she's keen on \u003ca href=\"http://www.fentonscreamery.com/\">Fenton's\u003c/a> in Oakland, \u003ca href=\"http://bangalorecafe.net/Menu-RIC.html\">Real Ice Cream in Santa Clara\u003c/a> and Sunnyvale, \u003ca href=\"http://www.ici-icecream.com/\">Ici Ice Cream\u003c/a> in Berkeley, \u003ca href=\"http://www.tarasorganic.com/\">Tara's Ice Cream\u003c/a> in Oakland and Berkeley, \u003ca href=\"https://www.facebook.com/pages/Fairfax-Scoop/293196054083\">Fairfax Scoop\u003c/a> in Fairfax and \u003ca href=\"http://threetwinsicecream.com/\">Three Twins\u003c/a> in Napa.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\" target=\"_blank\">\u003cbr>\nBi-Rite Creamery\u003c/a>\u003c/strong>: Many people know this Dolores Park hotpot for its salted caramel, but Ng really loves the Dainty Gentleman Sundae, made with olive oil and sea salt, which she says adds silkiness and draws out sweetness. She also recommends balsamic strawberry ice cream when it is in season, along with Bi-Rite's seasonal popsicle. \u003c/p>\n\u003cfigure id=\"attachment_58402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\" alt=\"Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\" title=\"Humphry Slocombe\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003c/strong>: Ng says this joint isn't your typical ice cream shop. You'll find Warhol-inspired art and flavors that range from the familiar to the eyebrow-raising, including banana, carrot and bacon. Ng recommends the Thai chili lime sorbet and the Harvey Milk and honey, made with honey and graham crackers. \u003c/p>\n\u003cfigure id=\"attachment_58403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\" alt=\"Humphry Slocombe's Thai chili lime sorbet. Photo: Tilde Herrera\" width=\"1000\" height=\"645\" class=\"size-full wp-image-58403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe's Thai chili lime sorbet.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theicecreambarsf.com/\" title=\"Ice Cream Bar\" target=\"_blank\">Ice Cream Bar\u003c/a>\u003c/strong>: This ice cream and soda fountain parlor offers lots of seating space, Ng says, making it ideal for parties. She recommends the Tropical Split (ask for a similar sundae if it's not in season) and the Hamilton, especially with basil ice cream and fresh strawberries.\u003c/p>\n\u003cfigure id=\"attachment_58404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\" alt=\"The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda. Photo: Tilde Herrera\" width=\"1000\" height=\"678\" class=\"size-full wp-image-58404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mitchellsicecream.com/index.html\" title=\"Mitchell's Ice Cream\" target=\"_blank\">Mitchell's Ice Cream\u003c/a>\u003c/strong>: This San Francisco institution is known for exotic and tropical flavors such as avocado, ginger, horchata, jackfruit, lucuma and macapuno (coconut from the Philippines). Ng calls Mitchell's a great example of business owners adapting their offerings to the demographics of their customers. \u003c/p>\n\u003cfigure id=\"attachment_58423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\" alt=\"A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Mr-and-Mrs-Miscellaneous/126193770733086\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a>\u003c/strong>: The menu changes everyday -- and sometimes during the day -- but this Dogpatch shop always offers 10 flavors. Ng suggests asking for staff recommendations on a house-made cone. Ng admires the consistency in quality and texture, noting that here the ice cream is kept much colder than at other ice cream shops. \u003c/p>\n\u003cfigure id=\"attachment_58406\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\" alt=\"Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous. Photo: Tilde Herrera\" width=\"1000\" height=\"722\" class=\"size-full wp-image-58406\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://smittenicecream.com/home/Home.html\" title=\"Smitten Ice Cream\" target=\"_blank\">Smitten Ice Cream\u003c/a>\u003c/strong>: This tiny ice cream shop located in a shipping container in Hayes Valley uses liquid nitrogen to make its ice cream on the spot. Among its offerings: two classic flavors, two seasonal scoops and vegan Popsicles.\u003c/p>\n\u003cfigure id=\"attachment_58407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\" alt=\"Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread. Photo: Tilde Herrera\" width=\"1000\" height=\"644\" class=\"size-full wp-image-58407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://31flavors.jennism.com/\">Ice Cream Moments\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IceCreamTravelGuide\">Ice Cream Travel Guide\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jennism\">@jennism\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58384/sf-womans-ice-cream-obsession-inspires-upcoming-book","authors":["5392"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_1653","bayareabites_1875","bayareabites_61"],"tags":["bayareabites_3867","bayareabites_491","bayareabites_112","bayareabites_49","bayareabites_11389","bayareabites_11386","bayareabites_10647","bayareabites_1298","bayareabites_8399","bayareabites_312","bayareabites_11390","bayareabites_11391","bayareabites_11388","bayareabites_11392","bayareabites_511","bayareabites_11387","bayareabites_2950"],"featImg":"bayareabites_58426","label":"bayareabites"},"bayareabites_44873":{"type":"posts","id":"bayareabites_44873","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44873","score":null,"sort":[1340475176000]},"guestAuthors":[],"slug":"the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream","title":"Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream","publishDate":1340475176,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/humphry-slocombe-cover.jpg\" alt=\"humphry slocombe ice cream book\" title=\"humphry slocombe ice cream book\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-44895\">\u003c/a>\u003c/p>\n\u003cp>June Gloom may have finally descended like the fog, just in time for summer, but 50-degree weather doesn't stop true San Franciscans from enjoying the summer, or the myriad pleasures of the city's many frozen desserts. While NYC melts, we shiver in hoodies, but ice cream's always worth the wait. \u003c/p>\n\u003cp>Especially if you're waiting in line at \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>, the popular Mission shop whose anything-goes vibe always gets a little more sparkly come \u003ca href=\"http://www.sfpride.org/\">Pride\u003c/a>. What other ice cream shop would celebrate this weekend's festivities with a Rainbow Unicorn Sundae, made of strawberry and sweet-corn ice creams topped with multicolored sprinkles and an upside-down cone? Now, Sean Vahey, owner and operations manager and Jake Godby, chef/owner, reveal their secrets in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>. How they keep the cornflakes crunchy in the Secret Breakfast ice cream, the Elvis: The Fat Years' Bacon Peanut Brittle recipe, even the story (and names!) behind the two-headed calf mounted on the wall: it's all here, fans.\u003c/p>\n\u003cp>Since opening the shop in 2008, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Godby and Vahey\u003c/a> have been happy to swing both high and low, from Boccalone Prosciutto ice cream and, this week, last-chance Foie Gras Ice Cream Sandwiches to Red Hot Banana, banana ice cream studded with \u003ca href=\"http://www.ferrarapan.com/html/redhot.html\">Red Hots\u003c/a> (\"And yes, we use actual Red Hots--why try to duplicate a thing that is already perfect?\") and Open Hand Fluffernutter, \u003ca href=\"http://www.openhand.org/eating-right/project-open-hand-peanut-butter/\">Project Open Hand peanut butter\u003c/a> ice cream swirled with housemade marshmallow topping. As they point out in the book, the shop has served plain strawberry ice cream only once, as a leftover from an all-day party featuring a strawberry/marshmallow/hot fudge/\u003ca href=\"http://en.wikipedia.org/wiki/Trix_%28cereal%29\">Trix\u003c/a> cereal concoction they'd dubbed the Tranny Smackdown Sundae. Only when strawberry ice cream is studded with candied jalapenos or olives (\"If they don't know any better, people won't even figure out that those are specks of olive. But when they do eventually put two and two together, they'll be very proud of themselves for expanding their horizons, to much deliciousness\") does it find a slot in their regular flavor rotation.\u003c/p>\n\u003cp>So, this isn't exactly an ice cream book for the whole family, unless you really want to explain \"tranny smackdown\" to your kids, or why it's \"ghetto style\" to make ice cream without a machine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for grown-ups with a certain San Francisco attitude, the book is a scream. Written by the San Francisco Chronicle's \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/paolo-lucchesi/\">Inside Scoop\u003c/a> columnist Paolo Lucchesi, the book takes the sugar-high, caffeine-crazy voice familiar to \u003ca href=\"https://twitter.com/humphryslocombe/\">@HumphrySlocombe\u003c/a>'s 300,000 Twitter followers—soaked in the pop culture of the moment, always up for a naughty double entendre or a Spice Girls reference—and makes it last from Rosemary's Baby (rosemary and pine nut ice cream) to Hibiscus Beet Sorbet. \u003c/p>\n\u003cp>The headnotes on many of the recipes are longer than the recipes themselves, which, like those in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Sweet Cream and Sugar Cones\u003c/a>, are pretty much all variations on the same basic stovetop-custard theme. The only exceptions are the sorbets, of course, and the chocolate ice creams, which use an interesting caramelized-sugar technique for extra smoothness. \u003c/p>\n\u003cp>Godby's flavors are more elegant, and restrained, than his cone tattoos and wacky-ice-cream-guy reputation might lead you to expect. There's Sweet Summer Corn, an essence of summer made from fresh white corn, milk, sugar, and a touch of sour cream; Honey Thyme; McEvoy Olive Oil with citrus zest; Balsamic Caramel (because \"everyone had already done\" salted caramel); and the intriguing (and delicious) Candy Cap, made from a sweet, maple-y dried mushroom. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/M0BQ8cre--M\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>A few words of advice on the following recipe:\u003c/strong> Don't think you can skip the chicory, even though the recipe only calls for one tablespoon. Without it, the added sweetened condensed milk, along with the sugar in the custard, makes the finished product too sweet. Also, it's called Blue Bottle Vietnamese Coffee for a reason; whether or not you use \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a>, be sure to use freshly roasted, high quality coffee, grind it very finely, and strain the final mixture through a very fine-mesh strainer to avoid a gritty end result.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\" alt=\"Blue Bottle Vietnamese Coffee Ice Cream\" title=\"Blue Bottle Vietnamese Coffee Ice Cream\" width=\"500\" height=\"592\" class=\"alignnone size-full wp-image-44896\">\u003c/a>\u003cbr>\n \u003cem>Blue Bottle Vietnamese Coffee Ice Cream. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Blue Bottle Vietnamese Coffee\u003c/strong>\u003c/p>\n\u003cp>We are both coffee whores—think three macchiatos every morning, followed by mid-afternoon cappuccinos. Please don’t speak to either one of us prior to morning coffee. No—really. \u003c/p>\n\u003cp>Legit ice cream shops must have coffee ice cream. It’s just a fact. Our variation is an interpretation of Vietnamese coffee, and, surprise surprise, it’s not cloyingly sweet like most coffee ice creams and actually tastes like coffee. \u003c/p>\n\u003cp>There was never any doubt that we would use Blue Bottle for our coffee ice cream. For starters, we needed some street cred while we were getting off the ground, and at the point Blue Bottle was one of the only artisan coffee roasters in San Francisco. \u003c/p>\n\u003cp>But even more so, Blue Bottle mastermind James Freeman has been a true friend and a mentor for us. We've had a partnership with Blue Bottle since the beginning and use Giant Steps blend in our ice cream. \u003c/p>\n\u003cp>The secret ingredient is the chicory, which gives it a nice sharp edge and makes it all taste a little more like actual coffee. You can find chicory at natural foods stores.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from the Humphry Slocombe Ice Cream Book by Jake Godby, Sean Vahey, and Paolo Lucchesi, copyright 2012. Published by Chronicle Books. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Yield: \u003c/strong>1 quart \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups heavy cream\u003cbr>\n1 cup whole milk\u003cbr>\n1 tsp salt\u003cbr>\n3 egg yolks\u003cbr>\n1 cup sugar\u003cbr>\n3 tbsp strong ground coffee\u003cbr>\n1 tbsp ground chicory\u003cbr>\n1/2 cup sweetened condensed milk\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\nFill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fill the bowl with a fine-mesh strainer. \u003c/p>\n\u003cp>In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. \u003c/p>\n\u003cp>Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.\u003c/p>\n\u003cp>Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pot, 2 to 3 minutes. \u003c/p>\n\u003cp>Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Stir in the coffee, chicory, and condensed milk while it’s hot (you can’t cook condensed milk because it’ll burn). Let cool, stirring occasionally. \u003c/p>\n\u003cp>When the custard is totally cool, cover and let steep and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard pour it through a fine-mesh strainer into an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.\u003c/p>\n\u003cp>\u003cem>Jake Godby and Sean Vahey will be signing the Humphry Slocombe Ice Cream Book on Saturday June 23, 3-4pm, at Omnivore Books, 3885a Cesar Chavez St, San Francisco. For more information, go to \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> or call (415)282-4712.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c/p>\n\n","blocks":[],"excerpt":"From Secret Breakfast to Bacon Peanut Brittle, Foie Gras Ice Cream Sandwiches to Hibiscus Beet Sorbet, the Humphry Slocombe Ice Cream Book has all the inside dish (and recipes) a fan could want. ","status":"publish","parent":0,"modified":1340494880,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/M0BQ8cre--M"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1325},"headData":{"title":"Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream | KQED","description":"From Secret Breakfast to Bacon Peanut Brittle, Foie Gras Ice Cream Sandwiches to Hibiscus Beet Sorbet, the Humphry Slocombe Ice Cream Book has all the inside dish (and recipes) a fan could want. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream","datePublished":"2012-06-23T18:12:56.000Z","dateModified":"2012-06-23T23:41:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44873 http://blogs.kqed.org/bayareabites/?p=44873","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/","disqusTitle":"Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream","path":"/bayareabites/44873/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/humphry-slocombe-cover.jpg\" alt=\"humphry slocombe ice cream book\" title=\"humphry slocombe ice cream book\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-44895\">\u003c/a>\u003c/p>\n\u003cp>June Gloom may have finally descended like the fog, just in time for summer, but 50-degree weather doesn't stop true San Franciscans from enjoying the summer, or the myriad pleasures of the city's many frozen desserts. While NYC melts, we shiver in hoodies, but ice cream's always worth the wait. \u003c/p>\n\u003cp>Especially if you're waiting in line at \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>, the popular Mission shop whose anything-goes vibe always gets a little more sparkly come \u003ca href=\"http://www.sfpride.org/\">Pride\u003c/a>. What other ice cream shop would celebrate this weekend's festivities with a Rainbow Unicorn Sundae, made of strawberry and sweet-corn ice creams topped with multicolored sprinkles and an upside-down cone? Now, Sean Vahey, owner and operations manager and Jake Godby, chef/owner, reveal their secrets in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>. How they keep the cornflakes crunchy in the Secret Breakfast ice cream, the Elvis: The Fat Years' Bacon Peanut Brittle recipe, even the story (and names!) behind the two-headed calf mounted on the wall: it's all here, fans.\u003c/p>\n\u003cp>Since opening the shop in 2008, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Godby and Vahey\u003c/a> have been happy to swing both high and low, from Boccalone Prosciutto ice cream and, this week, last-chance Foie Gras Ice Cream Sandwiches to Red Hot Banana, banana ice cream studded with \u003ca href=\"http://www.ferrarapan.com/html/redhot.html\">Red Hots\u003c/a> (\"And yes, we use actual Red Hots--why try to duplicate a thing that is already perfect?\") and Open Hand Fluffernutter, \u003ca href=\"http://www.openhand.org/eating-right/project-open-hand-peanut-butter/\">Project Open Hand peanut butter\u003c/a> ice cream swirled with housemade marshmallow topping. As they point out in the book, the shop has served plain strawberry ice cream only once, as a leftover from an all-day party featuring a strawberry/marshmallow/hot fudge/\u003ca href=\"http://en.wikipedia.org/wiki/Trix_%28cereal%29\">Trix\u003c/a> cereal concoction they'd dubbed the Tranny Smackdown Sundae. Only when strawberry ice cream is studded with candied jalapenos or olives (\"If they don't know any better, people won't even figure out that those are specks of olive. But when they do eventually put two and two together, they'll be very proud of themselves for expanding their horizons, to much deliciousness\") does it find a slot in their regular flavor rotation.\u003c/p>\n\u003cp>So, this isn't exactly an ice cream book for the whole family, unless you really want to explain \"tranny smackdown\" to your kids, or why it's \"ghetto style\" to make ice cream without a machine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for grown-ups with a certain San Francisco attitude, the book is a scream. Written by the San Francisco Chronicle's \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/paolo-lucchesi/\">Inside Scoop\u003c/a> columnist Paolo Lucchesi, the book takes the sugar-high, caffeine-crazy voice familiar to \u003ca href=\"https://twitter.com/humphryslocombe/\">@HumphrySlocombe\u003c/a>'s 300,000 Twitter followers—soaked in the pop culture of the moment, always up for a naughty double entendre or a Spice Girls reference—and makes it last from Rosemary's Baby (rosemary and pine nut ice cream) to Hibiscus Beet Sorbet. \u003c/p>\n\u003cp>The headnotes on many of the recipes are longer than the recipes themselves, which, like those in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Sweet Cream and Sugar Cones\u003c/a>, are pretty much all variations on the same basic stovetop-custard theme. The only exceptions are the sorbets, of course, and the chocolate ice creams, which use an interesting caramelized-sugar technique for extra smoothness. \u003c/p>\n\u003cp>Godby's flavors are more elegant, and restrained, than his cone tattoos and wacky-ice-cream-guy reputation might lead you to expect. There's Sweet Summer Corn, an essence of summer made from fresh white corn, milk, sugar, and a touch of sour cream; Honey Thyme; McEvoy Olive Oil with citrus zest; Balsamic Caramel (because \"everyone had already done\" salted caramel); and the intriguing (and delicious) Candy Cap, made from a sweet, maple-y dried mushroom. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/M0BQ8cre--M\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>A few words of advice on the following recipe:\u003c/strong> Don't think you can skip the chicory, even though the recipe only calls for one tablespoon. Without it, the added sweetened condensed milk, along with the sugar in the custard, makes the finished product too sweet. Also, it's called Blue Bottle Vietnamese Coffee for a reason; whether or not you use \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a>, be sure to use freshly roasted, high quality coffee, grind it very finely, and strain the final mixture through a very fine-mesh strainer to avoid a gritty end result.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\" alt=\"Blue Bottle Vietnamese Coffee Ice Cream\" title=\"Blue Bottle Vietnamese Coffee Ice Cream\" width=\"500\" height=\"592\" class=\"alignnone size-full wp-image-44896\">\u003c/a>\u003cbr>\n \u003cem>Blue Bottle Vietnamese Coffee Ice Cream. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Blue Bottle Vietnamese Coffee\u003c/strong>\u003c/p>\n\u003cp>We are both coffee whores—think three macchiatos every morning, followed by mid-afternoon cappuccinos. Please don’t speak to either one of us prior to morning coffee. No—really. \u003c/p>\n\u003cp>Legit ice cream shops must have coffee ice cream. It’s just a fact. Our variation is an interpretation of Vietnamese coffee, and, surprise surprise, it’s not cloyingly sweet like most coffee ice creams and actually tastes like coffee. \u003c/p>\n\u003cp>There was never any doubt that we would use Blue Bottle for our coffee ice cream. For starters, we needed some street cred while we were getting off the ground, and at the point Blue Bottle was one of the only artisan coffee roasters in San Francisco. \u003c/p>\n\u003cp>But even more so, Blue Bottle mastermind James Freeman has been a true friend and a mentor for us. We've had a partnership with Blue Bottle since the beginning and use Giant Steps blend in our ice cream. \u003c/p>\n\u003cp>The secret ingredient is the chicory, which gives it a nice sharp edge and makes it all taste a little more like actual coffee. You can find chicory at natural foods stores.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from the Humphry Slocombe Ice Cream Book by Jake Godby, Sean Vahey, and Paolo Lucchesi, copyright 2012. Published by Chronicle Books. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Yield: \u003c/strong>1 quart \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups heavy cream\u003cbr>\n1 cup whole milk\u003cbr>\n1 tsp salt\u003cbr>\n3 egg yolks\u003cbr>\n1 cup sugar\u003cbr>\n3 tbsp strong ground coffee\u003cbr>\n1 tbsp ground chicory\u003cbr>\n1/2 cup sweetened condensed milk\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\nFill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fill the bowl with a fine-mesh strainer. \u003c/p>\n\u003cp>In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. \u003c/p>\n\u003cp>Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.\u003c/p>\n\u003cp>Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pot, 2 to 3 minutes. \u003c/p>\n\u003cp>Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Stir in the coffee, chicory, and condensed milk while it’s hot (you can’t cook condensed milk because it’ll burn). Let cool, stirring occasionally. \u003c/p>\n\u003cp>When the custard is totally cool, cover and let steep and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard pour it through a fine-mesh strainer into an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.\u003c/p>\n\u003cp>\u003cem>Jake Godby and Sean Vahey will be signing the Humphry Slocombe Ice Cream Book on Saturday June 23, 3-4pm, at Omnivore Books, 3885a Cesar Chavez St, San Francisco. For more information, go to \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> or call (415)282-4712.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44873/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_2695","bayareabites_1875","bayareabites_12","bayareabites_90"],"tags":["bayareabites_491","bayareabites_8399","bayareabites_312"],"featImg":"bayareabites_44895","label":"bayareabites"},"bayareabites_44370":{"type":"posts","id":"bayareabites_44370","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44370","score":null,"sort":[1339686900000]},"guestAuthors":[],"slug":"bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream","title":"Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream","publishDate":1339686900,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sweetcream-bookcover500.jpg\" alt=\"Sweet Cream and Sugar Cones\" title=\"Sweet Cream and Sugar Cones\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-44437\">\u003c/a>\u003c/p>\n\u003cp>What to do when it's too darn hot? Make ice cream, of course! And just in time for this summer's inland heat wave come Bi-Rite Creamery's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">Sweet Cream and Sugar Cones\u003c/a> and the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>, two much-anticipated recipe books from a couple of our favorite local scoop shops. This week, we'll go to Bi-Rite; check in next week to see how Humphry Slocombe fares. \u003c/p>\n\u003cp>If you ever need proof of San Francisco's food obsession, just stroll by \u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a> on a sunny Saturday afternoon. Or a windy Tuesday, or a foggy Friday...it's a rare hour of the day, no matter what the weather, that this standing-room-only ice cream shop doesn't have a line stretching down the street and around the block. Of course, its prime Dolores Park location would be a draw even if they were selling Otter Pops and Good Humor bars. But as any fan can tell you, the ice cream is consistently delicious, in rotating flavors that offer a good mix of kid-friendly (cookies and cream, mint chip, malted vanilla with peanut brittle and milk chocolate) and foodie-pleasing (salted caramel, balsamic strawberry, honey lavender). If you can't stand the line, there's a take-out window down the street selling soft-serve swirls, plus divine seasonal fruit popsicles, cookies, and ice-cream sandwiches. \u003c/p>\n\u003cp>Bi-Rite Creamery founders Anne Walker and Kris Hoogerhyde got their ice-cream start in 2000, as pastry chefs at the now-closed but well-loved 42 Degrees restaurant. Even though their little shop sold close to half a million scoops last year, they still make their ice cream and ice-cream treats in small batches, using organic Straus dairy from Marin, coffee beans from \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a>, and a lot of organic and/or local produce sourced through their sister business, \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>. (Walker is married to Bi-Rite owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a>.)\u003c/p>\n\u003cp>The book, written by Walker and Hoogerhyde with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%E2%80%99s-manifesto/\">Bi-Rite Market's Eat Good Food\u003c/a> author Dabney Gough, is bright, chatty and friendly, accessible to all skill levels thanks to smart, detailed instructions that don't just rely on cooking times, but give readers visual and textural tip-offs as well. An initial Master Instructions chapter gives thorough step-by-step instructions for making ice-cream base, sorbet, granita, ice cream cakes and pies, in fuller detail than the following recipes. Even if you've never made ice cream before, reading these instructions is like having a helpful chef pal hovering at your elbow, trouble-shooting and encouraging you at every step. Besides the ice creams, there are recipes for all kinds of sundae-bar delights, from chocolate and vanilla cake bases and homemade marshmallows to hot fudge, peanut brittle, brownies, snickerdoodles (for making their signature cinnamony \u003cem>ricanelas\u003c/em> ice cream), lemon curd, gingersnaps, gingerbread, and more. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once you've mastered the vanilla ice cream, you can make any recipe in the book, as every ice cream variation starts with the same basic stovetop-custard base of heavy cream, lowfat milk, sugar, salt, and egg yolks, put together the same way. Perhaps in wanting to appeal to the broadest possible base of home cooks (and families), the authors don't give temperature measurements for their basic custard recipe, relying instead on the traditional direction to cook until it \"coats the back of a spatula.\" In my experience, most home cooks are very jumpy around custard mixtures, and usually undercook them in their hopes of avoiding a scrambled mess. Using an instant-read, digital thermometer to gauge doneness solves this problem and gives the most consistent results; it would have be helpful if the authors had included stage-by-stage temperature readings for their more advanced, gadget-minded cooks, along with the typical visual cues. \u003c/p>\n\u003cp>The chapters are organized by main ingredient, so if you're craving caramel, you can turn to the caramel chapter and find everything brown and sugary, from Brown Sugar Ice Cream with a Ginger-Caramel Swirl to Toffee Chip Cookies, Brown Sugar Graham Crackers, and Caramel Sauce. It can make for some flipping back and forth if you want to make a variety of toppings, however, since the sauces—Vanilla Butterscotch, Hot Fudge, Espresso Fudge, Caramel, Blueberry-Lemon—aren't listed one after the other in a toppings chapter but separated, respectively, into the Vanilla, Chocolate, Coffee and Tea, Caramel, and Berries chapters. I also wish there was a stone-fruit chapter; homemade peach ice cream is a food of the gods, and I'm sure Walker and Hoogerhyde could make an appropriately celestial version. \u003c/p>\n\u003cp>And before a second edition is printed, I hope the copyediting team at Ten Speed Press does another proof-read, since at least two recipes have embarrassing gaps where significant items are mentioned in the ingredient list and then never seen again. In the Caramelized Banana Ice Cream, for example, the bananas are caramelized, pureed, and set aside, with no mention of when or how they should be added to the ice-cream base. Pumpkin puree is listed as an ingredient in Pumpkin Pie Ice Cream, but never mixed in. Small oversights, but having been a cookbook editor, I know that these are the types of mistakes that drive readers crazy. (According to Ten Speed, the authors have since fixed these omissions for future editions, and the corrected instructions are available on the book's \u003ca href=\"http://biritecreamery.com/book/sweet-cream-sugar-cones-frequently-asked-questions\">Frequently Asked Questions\u003c/a> page.) \u003c/p>\n\u003cp>Overall, I'd give this two-and-a-half scoops. The ice cream (and dairy-free fruit popsicle) recipes are fun, tasty, and very of-the-moment, and the numerous side recipes for cakes, cookies, and toppings makes this as much a dessert cookbook as an ice cream one. Plus, buying the book is the only way to find out how to make their madly popular Salted Caramel ice cream, since that's the one recipe that reviewers and bloggers can't get permission to reprint. The secret? Sugar and salt. For the rest of it, you'll have to buy the book. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\" alt=\"Balsamic Strawberry Ice Cream\" title=\"Balsamic Strawberry Ice Cream\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44436\">\u003c/a>\u003cbr>\n\u003cem>Balsamic Strawberry Ice Cream Cake. Photograph: Paige Green\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Balsamic Strawberry Ice Cream\u003c/strong>\u003cbr>\nIn the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give our frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries. We add it in two stages (with the cooking berries and just before churning) for an even more complex flavor. \u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, copyright 2012. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 2 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes, plus 2 to 6 hours' chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Strawberry Puree:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered\u003cbr>\n2 1/2 tablespoons sugar\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Base:\u003c/em>\u003c/strong>\u003cbr>\n5 large egg yolks\u003cbr>\n1/2 cup sugar\u003cbr>\n1 3/4 cups heavy cream\u003cbr>\n3/4 cup 1% or 2% milk\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Cook the Berries\u003c/em>\u003c/strong>\u003cbr>\n1. Combine the berries with the 2 1/2 tablespoons sugar and 2 teaspoons vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they have released has reduced somewhat, 6 to 8 minutes.\u003c/p>\n\u003cp>2. Let cool slightly, then transfer the berries and their juice to a blender or food processor. Puree until smooth and refrigerate until ready to use. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the Base\u003c/em>\u003c/strong>\u003cbr>\n3. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half the sugar (1/4 cup). Set aside. \u003c/p>\n\u003cp>4. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium. \u003c/p>\n\u003cp>5. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the eggs-and-cream mixture from the bowl into the pan. \u003c/p>\n\u003cp>6. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1-2 minutes longer. \u003c/p>\n\u003cp>7. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Freeze the Ice Cream\u003c/em>\u003c/strong>\u003cbr>\n8. Whisk the strawberry puree and the remaining 2 teaspoons vinegar into the chilled base.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away, or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours. \u003c/p>\n\n","blocks":[],"excerpt":"What to cook when it's too darn hot? Ice cream, of course! This week, Stephanie Rosenbaum reviews Sweet Cream and Sugar Cones, a how-to guide from San Francisco's Bi-Rite Creamery, with a recipe for Balsamic Strawberry Ice Cream. ","status":"publish","parent":0,"modified":1339784012,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1620},"headData":{"title":"Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream | KQED","description":"What to cook when it's too darn hot? Ice cream, of course! This week, Stephanie Rosenbaum reviews Sweet Cream and Sugar Cones, a how-to guide from San Francisco's Bi-Rite Creamery, with a recipe for Balsamic Strawberry Ice Cream. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream","datePublished":"2012-06-14T15:15:00.000Z","dateModified":"2012-06-15T18:13:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44370 http://blogs.kqed.org/bayareabites/?p=44370","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/","disqusTitle":"Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream","path":"/bayareabites/44370/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sweetcream-bookcover500.jpg\" alt=\"Sweet Cream and Sugar Cones\" title=\"Sweet Cream and Sugar Cones\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-44437\">\u003c/a>\u003c/p>\n\u003cp>What to do when it's too darn hot? Make ice cream, of course! And just in time for this summer's inland heat wave come Bi-Rite Creamery's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">Sweet Cream and Sugar Cones\u003c/a> and the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>, two much-anticipated recipe books from a couple of our favorite local scoop shops. This week, we'll go to Bi-Rite; check in next week to see how Humphry Slocombe fares. \u003c/p>\n\u003cp>If you ever need proof of San Francisco's food obsession, just stroll by \u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a> on a sunny Saturday afternoon. Or a windy Tuesday, or a foggy Friday...it's a rare hour of the day, no matter what the weather, that this standing-room-only ice cream shop doesn't have a line stretching down the street and around the block. Of course, its prime Dolores Park location would be a draw even if they were selling Otter Pops and Good Humor bars. But as any fan can tell you, the ice cream is consistently delicious, in rotating flavors that offer a good mix of kid-friendly (cookies and cream, mint chip, malted vanilla with peanut brittle and milk chocolate) and foodie-pleasing (salted caramel, balsamic strawberry, honey lavender). If you can't stand the line, there's a take-out window down the street selling soft-serve swirls, plus divine seasonal fruit popsicles, cookies, and ice-cream sandwiches. \u003c/p>\n\u003cp>Bi-Rite Creamery founders Anne Walker and Kris Hoogerhyde got their ice-cream start in 2000, as pastry chefs at the now-closed but well-loved 42 Degrees restaurant. Even though their little shop sold close to half a million scoops last year, they still make their ice cream and ice-cream treats in small batches, using organic Straus dairy from Marin, coffee beans from \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a>, and a lot of organic and/or local produce sourced through their sister business, \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>. (Walker is married to Bi-Rite owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a>.)\u003c/p>\n\u003cp>The book, written by Walker and Hoogerhyde with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%E2%80%99s-manifesto/\">Bi-Rite Market's Eat Good Food\u003c/a> author Dabney Gough, is bright, chatty and friendly, accessible to all skill levels thanks to smart, detailed instructions that don't just rely on cooking times, but give readers visual and textural tip-offs as well. An initial Master Instructions chapter gives thorough step-by-step instructions for making ice-cream base, sorbet, granita, ice cream cakes and pies, in fuller detail than the following recipes. Even if you've never made ice cream before, reading these instructions is like having a helpful chef pal hovering at your elbow, trouble-shooting and encouraging you at every step. Besides the ice creams, there are recipes for all kinds of sundae-bar delights, from chocolate and vanilla cake bases and homemade marshmallows to hot fudge, peanut brittle, brownies, snickerdoodles (for making their signature cinnamony \u003cem>ricanelas\u003c/em> ice cream), lemon curd, gingersnaps, gingerbread, and more. \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>Once you've mastered the vanilla ice cream, you can make any recipe in the book, as every ice cream variation starts with the same basic stovetop-custard base of heavy cream, lowfat milk, sugar, salt, and egg yolks, put together the same way. Perhaps in wanting to appeal to the broadest possible base of home cooks (and families), the authors don't give temperature measurements for their basic custard recipe, relying instead on the traditional direction to cook until it \"coats the back of a spatula.\" In my experience, most home cooks are very jumpy around custard mixtures, and usually undercook them in their hopes of avoiding a scrambled mess. Using an instant-read, digital thermometer to gauge doneness solves this problem and gives the most consistent results; it would have be helpful if the authors had included stage-by-stage temperature readings for their more advanced, gadget-minded cooks, along with the typical visual cues. \u003c/p>\n\u003cp>The chapters are organized by main ingredient, so if you're craving caramel, you can turn to the caramel chapter and find everything brown and sugary, from Brown Sugar Ice Cream with a Ginger-Caramel Swirl to Toffee Chip Cookies, Brown Sugar Graham Crackers, and Caramel Sauce. It can make for some flipping back and forth if you want to make a variety of toppings, however, since the sauces—Vanilla Butterscotch, Hot Fudge, Espresso Fudge, Caramel, Blueberry-Lemon—aren't listed one after the other in a toppings chapter but separated, respectively, into the Vanilla, Chocolate, Coffee and Tea, Caramel, and Berries chapters. I also wish there was a stone-fruit chapter; homemade peach ice cream is a food of the gods, and I'm sure Walker and Hoogerhyde could make an appropriately celestial version. \u003c/p>\n\u003cp>And before a second edition is printed, I hope the copyediting team at Ten Speed Press does another proof-read, since at least two recipes have embarrassing gaps where significant items are mentioned in the ingredient list and then never seen again. In the Caramelized Banana Ice Cream, for example, the bananas are caramelized, pureed, and set aside, with no mention of when or how they should be added to the ice-cream base. Pumpkin puree is listed as an ingredient in Pumpkin Pie Ice Cream, but never mixed in. Small oversights, but having been a cookbook editor, I know that these are the types of mistakes that drive readers crazy. (According to Ten Speed, the authors have since fixed these omissions for future editions, and the corrected instructions are available on the book's \u003ca href=\"http://biritecreamery.com/book/sweet-cream-sugar-cones-frequently-asked-questions\">Frequently Asked Questions\u003c/a> page.) \u003c/p>\n\u003cp>Overall, I'd give this two-and-a-half scoops. The ice cream (and dairy-free fruit popsicle) recipes are fun, tasty, and very of-the-moment, and the numerous side recipes for cakes, cookies, and toppings makes this as much a dessert cookbook as an ice cream one. Plus, buying the book is the only way to find out how to make their madly popular Salted Caramel ice cream, since that's the one recipe that reviewers and bloggers can't get permission to reprint. The secret? Sugar and salt. For the rest of it, you'll have to buy the book. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\" alt=\"Balsamic Strawberry Ice Cream\" title=\"Balsamic Strawberry Ice Cream\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44436\">\u003c/a>\u003cbr>\n\u003cem>Balsamic Strawberry Ice Cream Cake. Photograph: Paige Green\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Balsamic Strawberry Ice Cream\u003c/strong>\u003cbr>\nIn the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give our frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries. We add it in two stages (with the cooking berries and just before churning) for an even more complex flavor. \u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, copyright 2012. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 2 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes, plus 2 to 6 hours' chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Strawberry Puree:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered\u003cbr>\n2 1/2 tablespoons sugar\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Base:\u003c/em>\u003c/strong>\u003cbr>\n5 large egg yolks\u003cbr>\n1/2 cup sugar\u003cbr>\n1 3/4 cups heavy cream\u003cbr>\n3/4 cup 1% or 2% milk\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Cook the Berries\u003c/em>\u003c/strong>\u003cbr>\n1. Combine the berries with the 2 1/2 tablespoons sugar and 2 teaspoons vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they have released has reduced somewhat, 6 to 8 minutes.\u003c/p>\n\u003cp>2. Let cool slightly, then transfer the berries and their juice to a blender or food processor. Puree until smooth and refrigerate until ready to use. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the Base\u003c/em>\u003c/strong>\u003cbr>\n3. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half the sugar (1/4 cup). Set aside. \u003c/p>\n\u003cp>4. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium. \u003c/p>\n\u003cp>5. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the eggs-and-cream mixture from the bowl into the pan. \u003c/p>\n\u003cp>6. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1-2 minutes longer. \u003c/p>\n\u003cp>7. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Freeze the Ice Cream\u003c/em>\u003c/strong>\u003cbr>\n8. Whisk the strawberry puree and the remaining 2 teaspoons vinegar into the chilled base.\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>9. Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away, or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44370/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_588","bayareabites_2695","bayareabites_1875","bayareabites_12","bayareabites_10","bayareabites_90"],"tags":["bayareabites_10510","bayareabites_491","bayareabites_9576","bayareabites_10511","bayareabites_312","bayareabites_1012"],"featImg":"bayareabites_44437","label":"bayareabites"},"bayareabites_34737":{"type":"posts","id":"bayareabites_34737","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34737","score":null,"sort":[1320112279000]},"guestAuthors":[],"slug":"how-to-eat-good-food-a-local-grocer%e2%80%99s-manifesto","title":"How to Eat Good Food: A Local Grocer’s Manifesto","publishDate":1320112279,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/Bi-Rite-Markets-Eat-Good-Food/dp/158008303X/ref=ntt_at_ep_dpt_1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-cover300.jpg\" alt=\"Bi-Rite Market Eat Good Food book cover\" title=\"Bi-Rite Market Eat Good Food book cover\" width=\"300\" height=\"373\" class=\"alignleft size-full wp-image-34844\">\u003c/a>Some grocers offer recipes and coupons. Others offer recipes for a socioeconomic-savvy food system and a mean pear skillet cake.\u003c/p>\n\u003cp>For the food shopper who thinks, the positively indispensable \u003ca href=\"http://www.amazon.com/Bi-Rite-Markets-Eat-Good-Food/dp/158008303X/ref=ntt_at_ep_dpt_1\">\u003cem>Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food\u003c/em>\u003c/a> by Sam Mogannam and Dabney Gough (Ten Speed Press) released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf. At a time when so much is being written about atrocities in our broken food system, consumers looking for sound, actionable advice on making grocery store purchasing decisions will appreciate this neatly compiled background check on everything from canned tuna to flour, fresh meat, fish and milk, and every manner of produce under the sun.\u003c/p>\n\u003cp>And note that this cannot be dismissed as a mere starter’s guide. As a veteran food nerd for decades, I thought that I knew a something about eating mindfully, ecologically, locally, and sustainably. But a primer on avoiding genetically modified organisms, and a full list of foods that are most commonly GMO? I am edified (sugar, milk and dairy, oils, corn and soybeans -- page 12). The pleasures of the texture of bronze die-cut pasta? I had no idea how this aspect of artisan pasta production can be essential for clinging sauce (page 37). And a list of all of the product acronyms on European foods that signify it is a product of protected origin (such as true, regionally-specific Champagne as opposed to \u003cem>methode champenoise\u003c/em>) -- AO, DO, AOC, DOC, DOP, PDO, and IGT, page 47. And that’s just chapter one, people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-window.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-window.jpg\" alt=\"Bi-Rite window. Photo credit: France Ruffenach\" title=\"Bi-Rite window. Photo credit: France Ruffenach\" width=\"300\" height=\"425\" class=\"alignright size-full wp-image-34855\">\u003c/a>Just as one pushes the cart down the grocery aisle, the uber-brainiac education rolls through every department, well-captured in France Ruffenach’s bright, busy photography that conveys what it feels like to shop in \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> on a sunny Saturday afternoon or at the 5pm dinner rush. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Mogannam\u003c/a> and Gough give faces to food throughout the book as well, introducing readers to the likes of his brother Raphael, grocery buyer; farmer for the store’s self-grown produce and produce buyer, Simon Richard; and a smattering of farmers that are enmeshed in Bi-Rite’s business and mission -- some, like Drakes Bay Family Farms, purely as retail partner; others, like Soul Food Farm, pet investments to help propel local and sustainable agriculture.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.amazon.com/Sam-Mogannam/e/B004OGD5WG/ref=sr_ntt_srch_lnk_1?qid=1319780704&sr=8-1\">\u003cem>Eat Good Food\u003c/em>\u003c/a> shopping information stands alone as a necessity for any kitchen bookshelf. But the tome is also comprised of recipes from the Bi-Rite deli and beyond which, while well written to induce drool and craving, they feel awkwardly placed and difficult to find plunked at the end of each chapter. As a frequent Bi-Rite shopper, I was excited to finally crack the code on their addictive Mujadareh (see recipe below), and their heavenly and rich deli counter summer staple, Sergio’s Gazpacho. Even Delfina’s spaghetti makes a cameo, simple and delicious and part of the book’s neighborhood charm. And thumbing through I quickly found a new favorite, Mom’s Pear Skillet Cake from, you guessed it, Sam’s mother, which yields results that far outshine the effort, and is the perfect thing to be doing with pears right now.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another challenge of the book is that it’s so much information, it’s nearly impossible to remember the essentials when you’re actually cruising down aisle six. Seafood shoppers striving to do the right thing really benefited from the Monterey Bay Aquarium’s wallet card guides to sustainable seafood and then later, their mobile apps. But when pondering the entire grocery store of everything from coffee to celeriac, tri-tip to crème fraiche out in the trenches -- well, we could really use an app for that.\u003c/p>\n\u003cp>In my favorite cookbooks, encyclopedias, or reference books, I turn down page corners and make notations freely, and my copy of \u003cem>Eat Good Food\u003c/em> is already remarkably dog-eared. Essential as a shopping list, I’ve no doubt that it will continue to serve as reference and advisor. And that’s far more valuable than a coupon.\u003c/p>\n\u003chr>\n\u003cstrong>Recipe: Mujadara\u003c/strong>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 to 6 as a main course,
or 6 to 8 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup uncooked black or green lentils\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\n3 medium or 2 large onions, diced (about 41/2 cups)\u003cbr>\nSalt and freshly ground black pepper\u003cbr>\n1 cup uncooked long-grain rice, such as jasmine
or basmati\u003cbr>\n2 tablespoons mild curry powder\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nRinse the lentils and pick out any stones or foreign objects. Put in a bowl, add water to cover by 1 inch, and soak for at least 2 hours or up to 6 hours. Drain the lentils and set aside.\u003c/p>\n\u003cp>In a Dutch oven or soup pot, heat 2 tablespoons of the oil over medium heat. Add half the onions and a pinch of salt and cook, stirring occasionally, until the onions are soft and translucent and golden on the edges, about 4 minutes. Add the lentils, rice, curry powder,
1 tablespoon plus 2 teaspoons salt, and 1/4 teaspoon pepper and cook for 1 minute, stirring constantly.\u003c/p>\n\u003cp>Add 3 cups water, increase the heat to high, and bring the liquid to a boil. Then lower the heat to maintain a gentle simmer and cover the pot. Cook until the rice and lentils are tender, 15 to 20 minutes. At this point, it’s okay if there’s still a tiny bit of bite to the lentils; they will continue to absorb water. Remove from the heat and let rest with the lid on for 10 to
15 minutes.\u003c/p>\n\u003cp>While the rice mixture is cooking, caramelize the remaining onions: heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. When hot, add the remaining onions and a pinch of salt. Cook, stirring occasionally at first and more frequently as you go, until the onions are soft and almost at the brink of burning, 9 to 11 minutes (lower the heat if the browning seems to be progressing more rapidly than the softening).\u003c/p>\n\u003cp> Set aside.\u003c/p>\n\u003cp>To serve, fluff the rice mixture with a fork and transfer to a serving platter.\u003c/p>\n\u003cp>Top with the caramelized onions.\u003c/p>\n\u003cp>Serve hot or at room temperature. You can make this up to 2 days ahead. If desired, reheat in a covered, shallow ovenproof dish in a 350°F oven for about
30 minutes.\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Bi-Rite Market’s Eat Good Food by Sam Mogannam & Dabney Gough, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photo credit: France Ruffenach © 2011\u003c/em>\u003c/p>\n\u003chr>\n\u003cem>Full disclosure: Karen Solomon is the volunteer host of the Jam It Salon at 18 Reasons, the non-profit art and food organization that is part of the Bi-Rite family of businesses.\u003c/em>\n\n","blocks":[],"excerpt":"For the food shopper who thinks, the positively indispensable Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food by Sam Mogannam and Dabney Gough released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf. ","status":"publish","parent":0,"modified":1320112620,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1187},"headData":{"title":"How to Eat Good Food: A Local Grocer’s Manifesto | KQED","description":"For the food shopper who thinks, the positively indispensable Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food by Sam Mogannam and Dabney Gough released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to Eat Good Food: A Local Grocer’s Manifesto","datePublished":"2011-11-01T01:51:19.000Z","dateModified":"2011-11-01T01:57:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"34737 http://blogs.kqed.org/bayareabites/?p=34737","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%e2%80%99s-manifesto/","disqusTitle":"How to Eat Good Food: A Local Grocer’s Manifesto","path":"/bayareabites/34737/how-to-eat-good-food-a-local-grocer%e2%80%99s-manifesto","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Bi-Rite-Markets-Eat-Good-Food/dp/158008303X/ref=ntt_at_ep_dpt_1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-cover300.jpg\" alt=\"Bi-Rite Market Eat Good Food book cover\" title=\"Bi-Rite Market Eat Good Food book cover\" width=\"300\" height=\"373\" class=\"alignleft size-full wp-image-34844\">\u003c/a>Some grocers offer recipes and coupons. Others offer recipes for a socioeconomic-savvy food system and a mean pear skillet cake.\u003c/p>\n\u003cp>For the food shopper who thinks, the positively indispensable \u003ca href=\"http://www.amazon.com/Bi-Rite-Markets-Eat-Good-Food/dp/158008303X/ref=ntt_at_ep_dpt_1\">\u003cem>Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food\u003c/em>\u003c/a> by Sam Mogannam and Dabney Gough (Ten Speed Press) released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf. At a time when so much is being written about atrocities in our broken food system, consumers looking for sound, actionable advice on making grocery store purchasing decisions will appreciate this neatly compiled background check on everything from canned tuna to flour, fresh meat, fish and milk, and every manner of produce under the sun.\u003c/p>\n\u003cp>And note that this cannot be dismissed as a mere starter’s guide. As a veteran food nerd for decades, I thought that I knew a something about eating mindfully, ecologically, locally, and sustainably. But a primer on avoiding genetically modified organisms, and a full list of foods that are most commonly GMO? I am edified (sugar, milk and dairy, oils, corn and soybeans -- page 12). The pleasures of the texture of bronze die-cut pasta? I had no idea how this aspect of artisan pasta production can be essential for clinging sauce (page 37). And a list of all of the product acronyms on European foods that signify it is a product of protected origin (such as true, regionally-specific Champagne as opposed to \u003cem>methode champenoise\u003c/em>) -- AO, DO, AOC, DOC, DOP, PDO, and IGT, page 47. And that’s just chapter one, people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-window.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-window.jpg\" alt=\"Bi-Rite window. Photo credit: France Ruffenach\" title=\"Bi-Rite window. Photo credit: France Ruffenach\" width=\"300\" height=\"425\" class=\"alignright size-full wp-image-34855\">\u003c/a>Just as one pushes the cart down the grocery aisle, the uber-brainiac education rolls through every department, well-captured in France Ruffenach’s bright, busy photography that conveys what it feels like to shop in \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> on a sunny Saturday afternoon or at the 5pm dinner rush. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Mogannam\u003c/a> and Gough give faces to food throughout the book as well, introducing readers to the likes of his brother Raphael, grocery buyer; farmer for the store’s self-grown produce and produce buyer, Simon Richard; and a smattering of farmers that are enmeshed in Bi-Rite’s business and mission -- some, like Drakes Bay Family Farms, purely as retail partner; others, like Soul Food Farm, pet investments to help propel local and sustainable agriculture.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.amazon.com/Sam-Mogannam/e/B004OGD5WG/ref=sr_ntt_srch_lnk_1?qid=1319780704&sr=8-1\">\u003cem>Eat Good Food\u003c/em>\u003c/a> shopping information stands alone as a necessity for any kitchen bookshelf. But the tome is also comprised of recipes from the Bi-Rite deli and beyond which, while well written to induce drool and craving, they feel awkwardly placed and difficult to find plunked at the end of each chapter. As a frequent Bi-Rite shopper, I was excited to finally crack the code on their addictive Mujadareh (see recipe below), and their heavenly and rich deli counter summer staple, Sergio’s Gazpacho. Even Delfina’s spaghetti makes a cameo, simple and delicious and part of the book’s neighborhood charm. And thumbing through I quickly found a new favorite, Mom’s Pear Skillet Cake from, you guessed it, Sam’s mother, which yields results that far outshine the effort, and is the perfect thing to be doing with pears right now.\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>Another challenge of the book is that it’s so much information, it’s nearly impossible to remember the essentials when you’re actually cruising down aisle six. Seafood shoppers striving to do the right thing really benefited from the Monterey Bay Aquarium’s wallet card guides to sustainable seafood and then later, their mobile apps. But when pondering the entire grocery store of everything from coffee to celeriac, tri-tip to crème fraiche out in the trenches -- well, we could really use an app for that.\u003c/p>\n\u003cp>In my favorite cookbooks, encyclopedias, or reference books, I turn down page corners and make notations freely, and my copy of \u003cem>Eat Good Food\u003c/em> is already remarkably dog-eared. Essential as a shopping list, I’ve no doubt that it will continue to serve as reference and advisor. And that’s far more valuable than a coupon.\u003c/p>\n\u003chr>\n\u003cstrong>Recipe: Mujadara\u003c/strong>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 to 6 as a main course,
or 6 to 8 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup uncooked black or green lentils\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\n3 medium or 2 large onions, diced (about 41/2 cups)\u003cbr>\nSalt and freshly ground black pepper\u003cbr>\n1 cup uncooked long-grain rice, such as jasmine
or basmati\u003cbr>\n2 tablespoons mild curry powder\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nRinse the lentils and pick out any stones or foreign objects. Put in a bowl, add water to cover by 1 inch, and soak for at least 2 hours or up to 6 hours. Drain the lentils and set aside.\u003c/p>\n\u003cp>In a Dutch oven or soup pot, heat 2 tablespoons of the oil over medium heat. Add half the onions and a pinch of salt and cook, stirring occasionally, until the onions are soft and translucent and golden on the edges, about 4 minutes. Add the lentils, rice, curry powder,
1 tablespoon plus 2 teaspoons salt, and 1/4 teaspoon pepper and cook for 1 minute, stirring constantly.\u003c/p>\n\u003cp>Add 3 cups water, increase the heat to high, and bring the liquid to a boil. Then lower the heat to maintain a gentle simmer and cover the pot. Cook until the rice and lentils are tender, 15 to 20 minutes. At this point, it’s okay if there’s still a tiny bit of bite to the lentils; they will continue to absorb water. Remove from the heat and let rest with the lid on for 10 to
15 minutes.\u003c/p>\n\u003cp>While the rice mixture is cooking, caramelize the remaining onions: heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. When hot, add the remaining onions and a pinch of salt. Cook, stirring occasionally at first and more frequently as you go, until the onions are soft and almost at the brink of burning, 9 to 11 minutes (lower the heat if the browning seems to be progressing more rapidly than the softening).\u003c/p>\n\u003cp> Set aside.\u003c/p>\n\u003cp>To serve, fluff the rice mixture with a fork and transfer to a serving platter.\u003c/p>\n\u003cp>Top with the caramelized onions.\u003c/p>\n\u003cp>Serve hot or at room temperature. You can make this up to 2 days ahead. If desired, reheat in a covered, shallow ovenproof dish in a 350°F oven for about
30 minutes.\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Bi-Rite Market’s Eat Good Food by Sam Mogannam & Dabney Gough, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo credit: France Ruffenach © 2011\u003c/em>\u003c/p>\n\u003chr>\n\u003cem>Full disclosure: Karen Solomon is the volunteer host of the Jam It Salon at 18 Reasons, the non-profit art and food organization that is part of the Bi-Rite family of businesses.\u003c/em>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34737/how-to-eat-good-food-a-local-grocer%e2%80%99s-manifesto","authors":["5288"],"categories":["bayareabites_109","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_2345","bayareabites_491","bayareabites_14758","bayareabites_9857","bayareabites_9851","bayareabites_509","bayareabites_9852","bayareabites_9853","bayareabites_14738"],"featImg":"bayareabites_34844","label":"bayareabites"},"bayareabites_31076":{"type":"posts","id":"bayareabites_31076","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31076","score":null,"sort":[1312645966000]},"guestAuthors":[],"slug":"favorite-food-spots-of-bi-rites-sam-mogannam","title":"Favorite Food Spots of Bi-Rite's Sam Mogannam","publishDate":1312645966,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\" alt=\"Sam Mogannam and Family\" title=\"Sam Mogannam and Family\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-31082\">\u003c/a>\u003c/p>\n\u003cp>18th Street has turned into a gourmet outpost in no small part due to the efforts of \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>, and \u003ca href=\"http://18reasons.org/\">18 Reasons'\u003c/a> Sam Mogannam. He grew up in San Francisco and lives here with his wife Anne Walker and daughters Zoe (age 8) and Olive (age 4). Mogannam told BAB that his \u003cem>\u003cstrong>Eat Good Food\u003c/strong>\u003c/em> book (\u003ca href=\"http://biritemarket.com/book/book-order/\">pre-order for $25\u003c/a>) is due out October 18, and \"\u003cstrong>18 Reasons\u003c/strong> should be in our new space end of August/beginning of September. We've expanded our programming to include more youth-focused education and we are rolling out our first summer camp for kids. We also have a \u003ca href=\"http://biritemarket.com/in-the-market/calendar/\">barn dance fundraiser\u003c/a> scheduled for August 13 in Sonoma on \u003ca href=\"http://biritemarket.com/who-we-are/bi-rite-farms/\">our farm\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Mogannam shared his favorite places to eat and drink:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.sonomaecologycenter.org/index.php?option=com_content&view=section&layout=blog&id=4&Itemid=6\">Sonoma Garden Park\u003c/a> on 7th Street is a favorite spot to buy eggs from Nix Chix and veggies grown by Rebecca and her team of students as part of the Sonoma Ecology Center. Great pastured eggs and great veggies. My girls love to chase the chickens and we love to hang out in their 'fig forest'—a magical hide-a-way of tangled figs branches that is just amazing on a hot day. Any farmers market, anywhere, any time of year. \u003c/p>\n\u003cp>Just visited the small farmers market in Peoria, Illinois and got talking to a farmer who taught me about the different tractor implements he uses to be more efficient. I love buying food directly from the person producing or growing it.\u003c/p>\n\u003cp>We love going to \u003ca href=\"http://www.vellacheese.com/\">Vella Cheese\u003c/a> in Sonoma for their Toma—both my daughters love it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonoma-glenellenmkt.com/\">Sonoma Market\u003c/a> and \u003ca href=\"http://wholefoodsmarket.com/stores/sonoma/\">Whole Foods\u003c/a> are spots we often go to when we need something while in Sonoma. Sonoma Market has Della Fattoria bread, the Meyer lemon rosemary is a favorite of ours.\u003c/p>\n\u003cp>\u003cstrong>Off-night food & drink spots?\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> is a favorite for all of us. We always get a few of the small plates and a couple of pizzas. The margherita is a favorite for the girls. Anne and I love any pie with egg on it.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfeltoro.com/\">El Toro Taqueria\u003c/a> is another favorite, mainly because the girls love it. \u003c/li>\n\u003cli>\u003ca href=\"http://www.hoteisf.com/\">Hotei\u003c/a> for noodles \u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> for anything \u003c/li>\n\u003cli>\u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> for calamari and a bowl of spaghetti\u003c/li>\n\u003cli>\u003ca href=\"http://www.santungrestaurant.com/\">San Tung\u003c/a> for Chinese—the wings are awesome\u003c/li>\n\u003cli>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for their cocktails\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe love bar \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, Delfina, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> and order whatever looks most interesting and seasonally inspired. We are not creatures of habit and generally try to taste new things.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family? \u003c/strong>\u003cbr>\nDelfina Pizzeria is the favorite spot to go out to as a family.\u003c/p>\n\u003cp>At home, any meal that my mother cooks when we eat at my parent's house.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nI feel some guilt every time I eat meat now. We have greatly reduced our consumption, but have not eliminated it from our diets completely.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nIn the \u003ca href=\"http://maps.google.com/maps?q=west+portal+san+francisco+map&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&hq=&hnear=0x808f7dea6bc53467:0x77b499b25c58aca0,West+Portal,+San+Francisco,+CA&gl=us&ei=KMM8TuyxKOTfiAKAyY3DBg&sa=X&oi=geocode_result&ct=title&resnum=1&ved=0CBYQ8gEwAA\">West Portal\u003c/a> neighborhood of San Francisco. Five blocks from the house I grew up in, where my parents still live part time.\u003c/p>\n\u003cp>\u003cstrong>How did you and Anne meet?\u003c/strong>\u003cbr>\nWe met in 1990 while working at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in the Rockridge District of Oakland. I worked for the Pasta Shop, she for \u003ca href=\"http://www.gracebaking.com/GRACEBAKING/Default.htm\">Grace Baking\u003c/a>. I would trade her pasta salad for carrot cake. We were friends for 9 years before becoming a couple in 1999.\u003c/p>\n\u003cp>\u003cstrong>What do you your daughters love to eat?\u003c/strong>\u003cbr>\nZoe loves cookies and cream and choc/vanilla soft serve swirl. Olive loves anything chocolate, as well as the cookies and cream. They both love seaweed, Have'a Corn Chips (soy flavored tortilla chips) and cornichons. Zoe loves fruit, whereas Olive won't touch fruit.\u003c/p>\n\u003cp>\u003cstrong>Any fun updates?\u003c/strong>\u003c/p>\n\u003cp>Divis [\u003ca href=\"http://www.haighteration.com/2011/06/bi-rites-divisadero-location-delayed-until-2012.html\">Divisidero\u003c/a>] is under construction and the hope is to open in February. The neighborhood is very excited to get a market and creamery combo. 18 Reasons should be in our new space at the end of August/beginning of September. We’ve expanded our programming to include more youth focused education and are rolling out our first summer camp for kids. We also have a barn dance fundraiser scheduled for August 13 in Sonoma on our farm. Our farm has expanded to 1 1/2 acres and we have started harvesting squash, potatoes and greens already.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: Mary Ladd has worked as a freelance cook and caterer for Bi-Rite.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Sam Mogannam, the owner of Bi-Rite Market and Bi-Rite Creamery and a founder of 18 Reasons shares his favorite food spots in San Francisco.","status":"publish","parent":0,"modified":1312939246,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":744},"headData":{"title":"Favorite Food Spots of Bi-Rite's Sam Mogannam | KQED","description":"Sam Mogannam, the owner of Bi-Rite Market and Bi-Rite Creamery and a founder of 18 Reasons shares his favorite food spots in San Francisco.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Favorite Food Spots of Bi-Rite's Sam Mogannam","datePublished":"2011-08-06T15:52:46.000Z","dateModified":"2011-08-10T01:20:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"31076 http://blogs.kqed.org/bayareabites/?p=31076","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/","disqusTitle":"Favorite Food Spots of Bi-Rite's Sam Mogannam","path":"/bayareabites/31076/favorite-food-spots-of-bi-rites-sam-mogannam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\" alt=\"Sam Mogannam and Family\" title=\"Sam Mogannam and Family\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-31082\">\u003c/a>\u003c/p>\n\u003cp>18th Street has turned into a gourmet outpost in no small part due to the efforts of \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>, and \u003ca href=\"http://18reasons.org/\">18 Reasons'\u003c/a> Sam Mogannam. He grew up in San Francisco and lives here with his wife Anne Walker and daughters Zoe (age 8) and Olive (age 4). Mogannam told BAB that his \u003cem>\u003cstrong>Eat Good Food\u003c/strong>\u003c/em> book (\u003ca href=\"http://biritemarket.com/book/book-order/\">pre-order for $25\u003c/a>) is due out October 18, and \"\u003cstrong>18 Reasons\u003c/strong> should be in our new space end of August/beginning of September. We've expanded our programming to include more youth-focused education and we are rolling out our first summer camp for kids. We also have a \u003ca href=\"http://biritemarket.com/in-the-market/calendar/\">barn dance fundraiser\u003c/a> scheduled for August 13 in Sonoma on \u003ca href=\"http://biritemarket.com/who-we-are/bi-rite-farms/\">our farm\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Mogannam shared his favorite places to eat and drink:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.sonomaecologycenter.org/index.php?option=com_content&view=section&layout=blog&id=4&Itemid=6\">Sonoma Garden Park\u003c/a> on 7th Street is a favorite spot to buy eggs from Nix Chix and veggies grown by Rebecca and her team of students as part of the Sonoma Ecology Center. Great pastured eggs and great veggies. My girls love to chase the chickens and we love to hang out in their 'fig forest'—a magical hide-a-way of tangled figs branches that is just amazing on a hot day. Any farmers market, anywhere, any time of year. \u003c/p>\n\u003cp>Just visited the small farmers market in Peoria, Illinois and got talking to a farmer who taught me about the different tractor implements he uses to be more efficient. I love buying food directly from the person producing or growing it.\u003c/p>\n\u003cp>We love going to \u003ca href=\"http://www.vellacheese.com/\">Vella Cheese\u003c/a> in Sonoma for their Toma—both my daughters love it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonoma-glenellenmkt.com/\">Sonoma Market\u003c/a> and \u003ca href=\"http://wholefoodsmarket.com/stores/sonoma/\">Whole Foods\u003c/a> are spots we often go to when we need something while in Sonoma. Sonoma Market has Della Fattoria bread, the Meyer lemon rosemary is a favorite of ours.\u003c/p>\n\u003cp>\u003cstrong>Off-night food & drink spots?\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> is a favorite for all of us. We always get a few of the small plates and a couple of pizzas. The margherita is a favorite for the girls. Anne and I love any pie with egg on it.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfeltoro.com/\">El Toro Taqueria\u003c/a> is another favorite, mainly because the girls love it. \u003c/li>\n\u003cli>\u003ca href=\"http://www.hoteisf.com/\">Hotei\u003c/a> for noodles \u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> for anything \u003c/li>\n\u003cli>\u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> for calamari and a bowl of spaghetti\u003c/li>\n\u003cli>\u003ca href=\"http://www.santungrestaurant.com/\">San Tung\u003c/a> for Chinese—the wings are awesome\u003c/li>\n\u003cli>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for their cocktails\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe love bar \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, Delfina, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> and order whatever looks most interesting and seasonally inspired. We are not creatures of habit and generally try to taste new things.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family? \u003c/strong>\u003cbr>\nDelfina Pizzeria is the favorite spot to go out to as a family.\u003c/p>\n\u003cp>At home, any meal that my mother cooks when we eat at my parent's house.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nI feel some guilt every time I eat meat now. We have greatly reduced our consumption, but have not eliminated it from our diets completely.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nIn the \u003ca href=\"http://maps.google.com/maps?q=west+portal+san+francisco+map&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&hq=&hnear=0x808f7dea6bc53467:0x77b499b25c58aca0,West+Portal,+San+Francisco,+CA&gl=us&ei=KMM8TuyxKOTfiAKAyY3DBg&sa=X&oi=geocode_result&ct=title&resnum=1&ved=0CBYQ8gEwAA\">West Portal\u003c/a> neighborhood of San Francisco. Five blocks from the house I grew up in, where my parents still live part time.\u003c/p>\n\u003cp>\u003cstrong>How did you and Anne meet?\u003c/strong>\u003cbr>\nWe met in 1990 while working at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in the Rockridge District of Oakland. I worked for the Pasta Shop, she for \u003ca href=\"http://www.gracebaking.com/GRACEBAKING/Default.htm\">Grace Baking\u003c/a>. I would trade her pasta salad for carrot cake. We were friends for 9 years before becoming a couple in 1999.\u003c/p>\n\u003cp>\u003cstrong>What do you your daughters love to eat?\u003c/strong>\u003cbr>\nZoe loves cookies and cream and choc/vanilla soft serve swirl. Olive loves anything chocolate, as well as the cookies and cream. They both love seaweed, Have'a Corn Chips (soy flavored tortilla chips) and cornichons. Zoe loves fruit, whereas Olive won't touch fruit.\u003c/p>\n\u003cp>\u003cstrong>Any fun updates?\u003c/strong>\u003c/p>\n\u003cp>Divis [\u003ca href=\"http://www.haighteration.com/2011/06/bi-rites-divisadero-location-delayed-until-2012.html\">Divisidero\u003c/a>] is under construction and the hope is to open in February. The neighborhood is very excited to get a market and creamery combo. 18 Reasons should be in our new space at the end of August/beginning of September. We’ve expanded our programming to include more youth focused education and are rolling out our first summer camp for kids. We also have a barn dance fundraiser scheduled for August 13 in Sonoma on our farm. Our farm has expanded to 1 1/2 acres and we have started harvesting squash, potatoes and greens already.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: Mary Ladd has worked as a freelance cook and caterer for Bi-Rite.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31076/favorite-food-spots-of-bi-rites-sam-mogannam","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2345","bayareabites_491","bayareabites_9576","bayareabites_9574"],"featImg":"bayareabites_31082","label":"bayareabites"},"bayareabites_7949":{"type":"posts","id":"bayareabites_7949","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7949","score":null,"sort":[1257603457000]},"guestAuthors":[],"slug":"falls-ice-cream-round-up","title":"Fall's Ice Cream Round Up","publishDate":1257603457,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/threetwinsphotocollage.jpg\" alt=\"Pumpkin pie ice cream, from beginning to end, at Three Twins Ice Cream\" title=\"Pumpkin pie ice cream, from beginning to end, at Three Twins Ice Cream\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-7958\">\u003cbr>\n\u003cem>Pumpkin pie ice cream, from beginning to end, at Three Twins Ice Cream\u003c/em>\u003c/p>\n\u003cp>No one eats more ice cream than I do. I know, it's a bold statement--one that some may want to challenge. But I'm pretty confident that it's true. I generally hide the fact from friends until they really get to know me. My family all expects that pints disappear quickly--they hide them amongst the bags of frozen broccoli and peas in the freezer. And one of my favorite parts about going to school in Boston was that it could be 20 degrees and snowing and there'd be a big line for \u003ca href=\"http://www.jplicks.com/\">J.P. Licks\u003c/a> wrapping around the corner on Newbury St. Those were my kinda' folks. \u003c/p>\n\u003cp>Thankfully, San Francisco doesn't disappoint either. When I first moved to the Bay Area, I really tried to fight my passion/addiction with a variety of sugar-busting cleanses and tonics. But I've given in. And lately in a few of my favorite scoop shops, I've noticed some seasonal flavors that I can't stop talking about. Fall has definitely arrived and there's no time like the present to get yourself a cone before the season--and these flavors--pass us all by. \u003c/p>\n\u003cp>\u003ca href=\"http://www.threetwinsicecream.com/index.php\">Three Twins\u003c/a>: How can you not love a local organic ice cream shop that was opened by young native, Neil Gottlieb after deciding to ditch business school and just get moving? Named after their living situation at the time (he lived with his twin brother and his wife), Neil set about to open a sustainable, green business. And it's sustaining me, that's for sure. While pumpkin is not an unusual flavor this time of year, their pumpkin pie ice cream is truly extraordinary. They use real pumpkin that they roast, skin, puree, and infuse directly into the ice cream along with a healthy dose of cinnamon, nutmeg, and allspice. I've had many a pumpkin ice cream cone, but never one with ribbons of real, vibrant pumpkin throughout. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pumpkincone-new.jpg\" alt=\"pumpkin cone\" title=\"pumpkin cone\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7962\">\u003cbr>\n\u003cem>Check out the real pieces of pumpkin!\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.threetwinsicecream.com/index.php\">Three Twins Ice Cream\u003c/a>\u003cbr>\n254 Fillmore Street\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n(415) 487-8946\u003cbr>\nHours: Mon.-Thurs. 12pm-10pm\u003cbr>\nFri.-Sat. 11am-11pm; Sun. 11am-10pm\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>: Salted caramel fans, rejoice! You will fall in love with the brown sugar ice cream with ginger crumble swirl. It has that super soft, creamy consistency you're used to, but with flecks of ginger bits and rich, perfect caramel--it's quite something. I've been known to get a cone with a scoop of that and a scoop of their seasonal apple pie, a denser ice cream with streams of cinnamony crust and spiced chunks of apple. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/birite.jpg\" alt=\"Bi-Rites brown sugar ice cream with ginger crumble swirl\" title=\"Bi-Rites brown sugar ice cream with ginger crumble swirl\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7959\">\u003cbr>\n\u003cem>Bi-Rite's brown sugar ice cream with ginger crumble swirl\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>\u003cbr>\n3692 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 626-5600\u003cbr>\nHours: Sun.-Thurs. 11am-10pm\u003cbr>\nFri.-Sat. 11am-11pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.ciaobellagelato.com/\">Ciao Bella Gelato\u003c/a>: While I usually prefer hitting up some of the local shops, Ciao Bella has a luscious cinnamon gelato that you really should try. It is literally bursting with warm, autumnal flavors. The gals at the Marin shop told me that people either love or hate this ice cream largely because there is so much cinnamon in it. I fall into the love category--although a little goes a long way. I've heard rumors that they're doing a lovely fig balsamic gelato although the past few times I've gone to do some first-hand research, they've been sold out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/caiobella.jpg\" alt=\"Ciao Bella Cinnamon Gelato\" title=\"Ciao Bella Cinnamon Gelato\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7960\">\u003cbr>\n\u003cem>Ciao Bella's Cinnamon Gelato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ciaobellagelato.com/\">Ciao Bella\u003c/a>\u003cbr>\nOne Ferry Building\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 834-9330\u003cbr>\nHours: Mon.-Fri. 11am-6pm\u003cbr>\nSat. 11am-6pm; Sun. 11am-5pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a>: Masters of innovative and seasonal flavors, these guys have created something magical in their Guinness Gingerbread ice cream. This one does sell out quickly--folks call, email, and tweet about its whereabouts--so you may want to check that they've got a bit before heading over. What I appreciate about this ice cream is its subtlety. Owner and ice cream magician, Jake Godby, doesn't hit you over the head with a strong ginger flavor nor does it have that occasional yeasty aftertaste that other Guinness ice creams have. Instead, it has that super creamy texture that folks have come to love at Humphry Slocombe and a quick hint of stout flavor along with bits of warmly spiced gingerbread. After a few licks, you'll remember that Jake used to be a pastry chef and a baker before he got into the ice cream world. It's obvious here. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/guinness-new.jpg\" alt=\"Humphry Slocombe Guinness Gingerbread\" title=\"Humphry Slocombe Guinness Gingerbread\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7961\">\u003cbr>\n\u003cem>Humphry Slocombe's Guinness Gingerbread\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a>\u003cbr>\n2790 Harrison Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 550-6971\u003cbr>\nHours: Everyday 12pm-9pm \u003c/p>\n\n","blocks":[],"excerpt":"When I first moved to the Bay Area, I really tried to fight my passion/addiction with a variety of sugar-busting cleanses and tonics. But I've given in. And lately in a few of my favorite scoop shops, I've noticed some seasonal flavors that I can't stop talking about. Fall has definitely arrived and there's no time like the present to get yourself a cone before the season--and these flavors--pass us all by. ","status":"publish","parent":0,"modified":1257574718,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":798},"headData":{"title":"Fall's Ice Cream Round Up | KQED","description":"When I first moved to the Bay Area, I really tried to fight my passion/addiction with a variety of sugar-busting cleanses and tonics. But I've given in. And lately in a few of my favorite scoop shops, I've noticed some seasonal flavors that I can't stop talking about. Fall has definitely arrived and there's no time like the present to get yourself a cone before the season--and these flavors--pass us all by. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fall's Ice Cream Round Up","datePublished":"2009-11-07T14:17:37.000Z","dateModified":"2009-11-07T06:18:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"7949 http://blogs.kqed.org/bayareabites/?p=7949","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/07/falls-ice-cream-round-up/","disqusTitle":"Fall's Ice Cream Round Up","path":"/bayareabites/7949/falls-ice-cream-round-up","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/threetwinsphotocollage.jpg\" alt=\"Pumpkin pie ice cream, from beginning to end, at Three Twins Ice Cream\" title=\"Pumpkin pie ice cream, from beginning to end, at Three Twins Ice Cream\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-7958\">\u003cbr>\n\u003cem>Pumpkin pie ice cream, from beginning to end, at Three Twins Ice Cream\u003c/em>\u003c/p>\n\u003cp>No one eats more ice cream than I do. I know, it's a bold statement--one that some may want to challenge. But I'm pretty confident that it's true. I generally hide the fact from friends until they really get to know me. My family all expects that pints disappear quickly--they hide them amongst the bags of frozen broccoli and peas in the freezer. And one of my favorite parts about going to school in Boston was that it could be 20 degrees and snowing and there'd be a big line for \u003ca href=\"http://www.jplicks.com/\">J.P. Licks\u003c/a> wrapping around the corner on Newbury St. Those were my kinda' folks. \u003c/p>\n\u003cp>Thankfully, San Francisco doesn't disappoint either. When I first moved to the Bay Area, I really tried to fight my passion/addiction with a variety of sugar-busting cleanses and tonics. But I've given in. And lately in a few of my favorite scoop shops, I've noticed some seasonal flavors that I can't stop talking about. Fall has definitely arrived and there's no time like the present to get yourself a cone before the season--and these flavors--pass us all by. \u003c/p>\n\u003cp>\u003ca href=\"http://www.threetwinsicecream.com/index.php\">Three Twins\u003c/a>: How can you not love a local organic ice cream shop that was opened by young native, Neil Gottlieb after deciding to ditch business school and just get moving? Named after their living situation at the time (he lived with his twin brother and his wife), Neil set about to open a sustainable, green business. And it's sustaining me, that's for sure. While pumpkin is not an unusual flavor this time of year, their pumpkin pie ice cream is truly extraordinary. They use real pumpkin that they roast, skin, puree, and infuse directly into the ice cream along with a healthy dose of cinnamon, nutmeg, and allspice. I've had many a pumpkin ice cream cone, but never one with ribbons of real, vibrant pumpkin throughout. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pumpkincone-new.jpg\" alt=\"pumpkin cone\" title=\"pumpkin cone\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7962\">\u003cbr>\n\u003cem>Check out the real pieces of pumpkin!\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.threetwinsicecream.com/index.php\">Three Twins Ice Cream\u003c/a>\u003cbr>\n254 Fillmore Street\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n(415) 487-8946\u003cbr>\nHours: Mon.-Thurs. 12pm-10pm\u003cbr>\nFri.-Sat. 11am-11pm; Sun. 11am-10pm\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>: Salted caramel fans, rejoice! You will fall in love with the brown sugar ice cream with ginger crumble swirl. It has that super soft, creamy consistency you're used to, but with flecks of ginger bits and rich, perfect caramel--it's quite something. I've been known to get a cone with a scoop of that and a scoop of their seasonal apple pie, a denser ice cream with streams of cinnamony crust and spiced chunks of apple. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/birite.jpg\" alt=\"Bi-Rites brown sugar ice cream with ginger crumble swirl\" title=\"Bi-Rites brown sugar ice cream with ginger crumble swirl\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7959\">\u003cbr>\n\u003cem>Bi-Rite's brown sugar ice cream with ginger crumble swirl\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>\u003cbr>\n3692 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 626-5600\u003cbr>\nHours: Sun.-Thurs. 11am-10pm\u003cbr>\nFri.-Sat. 11am-11pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.ciaobellagelato.com/\">Ciao Bella Gelato\u003c/a>: While I usually prefer hitting up some of the local shops, Ciao Bella has a luscious cinnamon gelato that you really should try. It is literally bursting with warm, autumnal flavors. The gals at the Marin shop told me that people either love or hate this ice cream largely because there is so much cinnamon in it. I fall into the love category--although a little goes a long way. I've heard rumors that they're doing a lovely fig balsamic gelato although the past few times I've gone to do some first-hand research, they've been sold out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/caiobella.jpg\" alt=\"Ciao Bella Cinnamon Gelato\" title=\"Ciao Bella Cinnamon Gelato\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7960\">\u003cbr>\n\u003cem>Ciao Bella's Cinnamon Gelato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ciaobellagelato.com/\">Ciao Bella\u003c/a>\u003cbr>\nOne Ferry Building\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 834-9330\u003cbr>\nHours: Mon.-Fri. 11am-6pm\u003cbr>\nSat. 11am-6pm; Sun. 11am-5pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a>: Masters of innovative and seasonal flavors, these guys have created something magical in their Guinness Gingerbread ice cream. This one does sell out quickly--folks call, email, and tweet about its whereabouts--so you may want to check that they've got a bit before heading over. What I appreciate about this ice cream is its subtlety. Owner and ice cream magician, Jake Godby, doesn't hit you over the head with a strong ginger flavor nor does it have that occasional yeasty aftertaste that other Guinness ice creams have. Instead, it has that super creamy texture that folks have come to love at Humphry Slocombe and a quick hint of stout flavor along with bits of warmly spiced gingerbread. After a few licks, you'll remember that Jake used to be a pastry chef and a baker before he got into the ice cream world. It's obvious here. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/guinness-new.jpg\" alt=\"Humphry Slocombe Guinness Gingerbread\" title=\"Humphry Slocombe Guinness Gingerbread\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7961\">\u003cbr>\n\u003cem>Humphry Slocombe's Guinness Gingerbread\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a>\u003cbr>\n2790 Harrison Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 550-6971\u003cbr>\nHours: Everyday 12pm-9pm \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7949/falls-ice-cream-round-up","authors":["5072"],"categories":["bayareabites_1653","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_491","bayareabites_2951","bayareabites_49","bayareabites_2949","bayareabites_312","bayareabites_2950"],"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? 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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