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Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"},"nvoynovskaya":{"type":"authors","id":"11387","meta":{"index":"authors_1591205172","id":"11387","found":true},"name":"Nastia Voynovskaya","firstName":"Nastia","lastName":"Voynovskaya","slug":"nvoynovskaya","email":"nvoynovskaya@kqed.org","display_author_email":false,"staff_mastheads":["arts"],"title":"Associate Editor","bio":"Nastia Voynovskaya is a Russian-born journalist raised in the Bay Area and Tampa, Florida. 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She holds a B.A. in comparative literature from UC Berkeley.","avatar":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twitter":"nananastia","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["administrator"]},{"site":"news","roles":["editor"]},{"site":"pop","roles":["administrator"]},{"site":"bayareabites","roles":["editor"]},{"site":"podcasts","roles":["editor"]},{"site":"hiphop","roles":["editor"]}],"headData":{"title":"Nastia Voynovskaya | KQED","description":"Associate Editor","ogImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g"},"isLoading":false,"link":"/author/nvoynovskaya"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"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_136879":{"type":"posts","id":"bayareabites_136879","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136879","score":null,"sort":[1587672043000]},"guestAuthors":[],"slug":"flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","title":"Laska Memories, Brunch for One and an Ode to Winter's Oranges","publishDate":1587672043,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/span>\u003c/p>\n\u003ch2>Laksa Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">For me, Laksa symbolizes both childhood and adventure. Every summer growing up, my family and I would go to this one particular vendor in Port Dickson, Malaysia to order curry laksa in the dead of summer. Sweating from the 100-degree heat and the complex broth made from prawn heads, lemongrass, coriander, turmeric and other spices, we’d sit in the semi-outdoor cantina with a fan slowly whirring overhead and slurp up rice noodles and fish cakes until we reached the bottom of our bowls. \u003c/span>\u003ci>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve never been able to find a restaurant version in the Bay Area that tasted as good as that one food stall in Malaysia. I’ve always been afraid to make it. What if I don’t get the right flavor? What if I put in all of this effort and end up defeated? It always felt too difficult and time-consuming. But now, there’s time. Curry laksa, or laksa lemak, is all about patience and slowing down. The process is as layered as its flavor. It all starts with the paste made from pungent dried shrimp, red chiles, turmeric, garlic, coriander roots and seeds, shimp paste, ginger, galangal and dried red chiles and other spices. Then, there’s the stock, made from frying shrimp heads and shells that are later strained out. It’s a series of stir, simmer, add, repeat until you finally pour in coconut cream and top your bowl with noodles, a soft-boiled egg, sambal oelek and a squeeze of lime. \u003c/span>\u003cspan style=\"font-weight: 400\">This soup is comfort. It’s memories. It’s joy. And now, it’s something I can proudly make at home.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136881\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg\" alt=\"Though you can't be out on the town for brunch, you can turn it into an occasion at home.\" width=\"1920\" height=\"2256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-160x188.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-800x940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-768x902.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-1020x1199.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Though you can't be out on the town for brunch, you can turn it into an occasion at home. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fancy Brunch for One\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m sheltering in place alone at my apartment, so getting creative with food has been a way to break up the monotony. The other day I thought to myself, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">I should surprise myself tomorrow by making eggs for breakfast instead of oatmeal\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. Then the realization hit me that I can’t actually surprise myself because I’m me. Duh. So that’s been my level of boredom.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though it was not a surprise, I did manage to make my Sunday morning special with a brunch for one. Check it out: toast the bread of your choosing (I had some whole wheat sandwich bread handy); mash up some avocado on top. Season your avocado with a little salt and your favorite spices (Trader Joe’s 21 Seasoning Salute—which has onion, black pepper, celery seed, bay leaf and a bunch of other ingredients—is my jam). Optional: I added some feta and sprouts on top. Also recommended: a little bit of salad with a vinegar-y dressing. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And, to my excitement, I successfully poached eggs for the first time. The trick is to heat water in a pan (I eyeballed it, just deep enough to cover the eggs) and get it to the bubbling stage right before it boils. Make sure you add some salt and a couple of splashes of white vinegar. Gently plop your eggs in there, turn down the heat to medium-low and close the lid for 4 minutes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once you get your eggs on top of your souped-up avocado toast (gently!), cut into the whole thing and watch the yolk ooze. Though I can definitely improve on plating and presentation, the combination of the tart cheese, fatty and flavorful avocado and saucy yolk hit the spot and transported me to the better days of brunching out on the town.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Nastia Voynovskaya, associate editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg\" alt=\"Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone.\" width=\"1920\" height=\"1442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-1020x766.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Last of the Sweetest Oranges\u003c/h2>\n\u003cp>Though you can find oranges practically year round in California, the sweetest ones are born in winter. Cara Cara, its most famous, more goth cousin, the blood orange, and the delightfully easy to peel and eat Sumos are making their last appearances at farmers markets and produce sections. The bursts of Spring warmth coupled with the appearance of strawberries and blueberries at the market have moved me to buy these sweet oranges in bulk before they disappear until next Winter. I juice them in the morning. I eat them after a big meal, my family’s preferred post-meal digestive. I throw them with my sanitized hands to friends who are paying me a physically distant visit.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, I decided to make a cake with them, specifically, an orange cornmeal cake with plenty of olive oil, orange juice and zest. I’d been craving Market Hall’s orange olive oil loaf when a friend shared a photo of her cornmeal orange cake. It was fate. She sent me \u003c/span>\u003ca href=\"https://www.marthastewart.com/337339/orange-cornmeal-cake\">\u003cspan style=\"font-weight: 400\">a Martha Stewart recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she loosely followed and I followed suit reducing the sugar, eliminating the wine by upping the orange juice instead. It was nice to find a recipe whose cake batter that incorporated cornmeal not depleting my pantry of the now hard-to-find all purpose flour. What came of it was an ode to the orange in cake form textured with small bits of cornmeal and moist through and through from the orange juice and olive oil. \u003c/span>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_136777,food_1336845,bayareabites_136855' label='More Food Stories']\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">In this moment, where a public health crisis has disturbed the rhythms of life, it’s a wonder that the sun keeps shining, the orange trees push out their last fruits and \u003ca href=\"https://www.kqed.org/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape\">farmworkers and farmers get them to us in one piece.\u003c/a> It's labor always worth celebrating and these days have made it even more so true.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> —Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Dispatches on laksas, eggs and oranges from our home kitchens to yours. ","status":"publish","parent":0,"modified":1602693246,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1073},"headData":{"title":"Laska Memories, Brunch for One and an Ode to Winter's Oranges | KQED","description":"Dispatches on laksas, eggs and oranges from our home kitchens to yours. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Laska Memories, Brunch for One and an Ode to Winter's Oranges","datePublished":"2020-04-23T20:00:43.000Z","dateModified":"2020-10-14T16:34:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136879 https://ww2.kqed.org/bayareabites/?p=136879","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/23/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges/","disqusTitle":"Laska Memories, Brunch for One and an Ode to Winter's Oranges","source":"Flavors at Home","path":"/bayareabites/136879/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/span>\u003c/p>\n\u003ch2>Laksa Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">For me, Laksa symbolizes both childhood and adventure. Every summer growing up, my family and I would go to this one particular vendor in Port Dickson, Malaysia to order curry laksa in the dead of summer. Sweating from the 100-degree heat and the complex broth made from prawn heads, lemongrass, coriander, turmeric and other spices, we’d sit in the semi-outdoor cantina with a fan slowly whirring overhead and slurp up rice noodles and fish cakes until we reached the bottom of our bowls. \u003c/span>\u003ci>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve never been able to find a restaurant version in the Bay Area that tasted as good as that one food stall in Malaysia. I’ve always been afraid to make it. What if I don’t get the right flavor? What if I put in all of this effort and end up defeated? It always felt too difficult and time-consuming. But now, there’s time. Curry laksa, or laksa lemak, is all about patience and slowing down. The process is as layered as its flavor. It all starts with the paste made from pungent dried shrimp, red chiles, turmeric, garlic, coriander roots and seeds, shimp paste, ginger, galangal and dried red chiles and other spices. Then, there’s the stock, made from frying shrimp heads and shells that are later strained out. It’s a series of stir, simmer, add, repeat until you finally pour in coconut cream and top your bowl with noodles, a soft-boiled egg, sambal oelek and a squeeze of lime. \u003c/span>\u003cspan style=\"font-weight: 400\">This soup is comfort. It’s memories. It’s joy. And now, it’s something I can proudly make at home.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136881\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg\" alt=\"Though you can't be out on the town for brunch, you can turn it into an occasion at home.\" width=\"1920\" height=\"2256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-160x188.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-800x940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-768x902.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-1020x1199.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Though you can't be out on the town for brunch, you can turn it into an occasion at home. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fancy Brunch for One\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m sheltering in place alone at my apartment, so getting creative with food has been a way to break up the monotony. The other day I thought to myself, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">I should surprise myself tomorrow by making eggs for breakfast instead of oatmeal\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. Then the realization hit me that I can’t actually surprise myself because I’m me. Duh. So that’s been my level of boredom.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though it was not a surprise, I did manage to make my Sunday morning special with a brunch for one. Check it out: toast the bread of your choosing (I had some whole wheat sandwich bread handy); mash up some avocado on top. Season your avocado with a little salt and your favorite spices (Trader Joe’s 21 Seasoning Salute—which has onion, black pepper, celery seed, bay leaf and a bunch of other ingredients—is my jam). Optional: I added some feta and sprouts on top. Also recommended: a little bit of salad with a vinegar-y dressing. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And, to my excitement, I successfully poached eggs for the first time. The trick is to heat water in a pan (I eyeballed it, just deep enough to cover the eggs) and get it to the bubbling stage right before it boils. Make sure you add some salt and a couple of splashes of white vinegar. Gently plop your eggs in there, turn down the heat to medium-low and close the lid for 4 minutes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once you get your eggs on top of your souped-up avocado toast (gently!), cut into the whole thing and watch the yolk ooze. Though I can definitely improve on plating and presentation, the combination of the tart cheese, fatty and flavorful avocado and saucy yolk hit the spot and transported me to the better days of brunching out on the town.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Nastia Voynovskaya, associate editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg\" alt=\"Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone.\" width=\"1920\" height=\"1442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-1020x766.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Last of the Sweetest Oranges\u003c/h2>\n\u003cp>Though you can find oranges practically year round in California, the sweetest ones are born in winter. Cara Cara, its most famous, more goth cousin, the blood orange, and the delightfully easy to peel and eat Sumos are making their last appearances at farmers markets and produce sections. The bursts of Spring warmth coupled with the appearance of strawberries and blueberries at the market have moved me to buy these sweet oranges in bulk before they disappear until next Winter. I juice them in the morning. I eat them after a big meal, my family’s preferred post-meal digestive. I throw them with my sanitized hands to friends who are paying me a physically distant visit.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, I decided to make a cake with them, specifically, an orange cornmeal cake with plenty of olive oil, orange juice and zest. I’d been craving Market Hall’s orange olive oil loaf when a friend shared a photo of her cornmeal orange cake. It was fate. She sent me \u003c/span>\u003ca href=\"https://www.marthastewart.com/337339/orange-cornmeal-cake\">\u003cspan style=\"font-weight: 400\">a Martha Stewart recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she loosely followed and I followed suit reducing the sugar, eliminating the wine by upping the orange juice instead. It was nice to find a recipe whose cake batter that incorporated cornmeal not depleting my pantry of the now hard-to-find all purpose flour. What came of it was an ode to the orange in cake form textured with small bits of cornmeal and moist through and through from the orange juice and olive oil. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136777,food_1336845,bayareabites_136855","label":"More Food Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">In this moment, where a public health crisis has disturbed the rhythms of life, it’s a wonder that the sun keeps shining, the orange trees push out their last fruits and \u003ca href=\"https://www.kqed.org/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape\">farmworkers and farmers get them to us in one piece.\u003c/a> It's labor always worth celebrating and these days have made it even more so true.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> —Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/span>\u003c/i>\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/136879/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","authors":["11625","11689","11387"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_95"],"tags":["bayareabites_1368","bayareabites_9043","bayareabites_16622","bayareabites_16569","bayareabites_11996","bayareabites_10109","bayareabites_16568"],"featImg":"bayareabites_136883","label":"source_bayareabites_136879"},"bayareabites_133325":{"type":"posts","id":"bayareabites_133325","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133325","score":null,"sort":[1554923733000]},"guestAuthors":[],"slug":"where-to-have-easter-brunch-around-the-bay-area","title":"Where to Have Easter Brunch Around the Bay Area","publishDate":1554923733,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID=\"bayareabites_107930\" label=\"DIY Your Easter Brunch\"]\u003cbr>\n\u003ci>by Anna Volpicelli\u003c/i>\u003c/p>\n\u003cp>Easter is an excellent excuse to have a big brunch and bottomless mimosas.\u003c/p>\n\u003cp>Make this year's meal a melting pot of flavors with a range of dishes — from Spanish tortilla to French omelette to coconut curry—at these Bay Area restaurants.\u003c/p>\n\u003ch2>Easter Brunches in San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_133326\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133326\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4505-easter.jpg\" alt=\"Doesn't this Easter ham sandwich look delicious?\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Doesn't this Easter ham sandwich look delicious? \u003ccite>(4505 Burgers & BBQ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>The Commissary\u003c/b>\u003cbr>\n101 Montgomery St. (The Presidio)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"thecommissarysf.com\">Website\u003c/a>\u003cbr>\nReservations are available through \u003ca href=\"https://www.opentable.com/restref/client/?rid=173023&restref=173023&partysize=2&covers=2&lang=en-US&r3uid=yYrFE4Lomd&datetime=2019-04-09T19%3A00&corrid=de83daf6-103d-42fa-9710-95625387191f\">OpenTable\u003c/a>\u003c/p>\n\u003cp>Executive chef Eric Minnich will homage the holiday with an a la carte menu with a Spanish twist—think poached eggs with Spanish potato hash, chorizo, and brava sauce; and avocado toast with Serrano ham. Sweet tooth? Go for the pain perdu with maple syrup, chantilly cream, and macerated berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4505 Burgers & BBQ\u003c/b>\u003cbr>\n705 Divisadero St. (NoPa)\u003cbr>\n10:30am-11pm, April 19-21\u003cbr>\n\u003ca href=\"4505burgersandbbq.com\">Website\u003c/a>\u003c/p>\n\u003cp>If you grew up anywhere near the south, you might be accustomed to having an Easter ham. Get in sando form 4505 style: pork legs—split, brined, and smoked in house—and stacked with bread and butter pickles, gruyere cheese, and crispy onions on an Acme pan de mie roll.\u003c/p>\n\u003cp>\u003cb>Bluestem Brasserie\u003c/b>\u003cbr>\n1 Yerba Buena Ln. (SoMa)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"bluestembrasserie.com\">Website\u003c/a>\u003c/p>\n\u003cp>Hop over to Bluestem for a hoppy and sweet pairing: The restaurant is offering is a bright lager or IPA to pair with a massive cinnamon roll with brown butter cream cheese frosting or king pancakes with bacon, peanut butter, and bananas.\u003c/p>\n\u003cp>\u003cb>Magnolia Brewing Co.\u003c/b>\u003cbr>\n1398 Haight St. (Haight-Ashbury)\u003cbr>\n10am-10pm\u003cbr>\n\u003ca href=\"magnoliabrewing.com\">Website\u003c/a>\u003c/p>\n\u003cp>Chefs Roque Mendoza and Laurance Gordon will be serving huevos rancheros, side salads, and fried egg and sausage sandwiches. Wash it all down with a light pilsener or a Billy's Sunday Bitter.\u003c/p>\n\u003cp>\u003cb>Campton Place\u003c/b>\u003cbr>\n340 Stockton St. (Union Square)\u003cbr>\n11:30am-1:30 pm\u003cbr>\n$98/person, $65/wine pairings\u003cbr>\n\u003ca href=\"tajcamptonplace.com\">Website\u003c/a>\u003c/p>\n\u003cp>Celebrate the day with a sophisticated Indian touch. Executive chef Srijith Gopinathan has designed a four-course meal of French toast with fresh berries; butter-poached Maine lobster with coconut curry; seared Angus beef fillet with black truffle and potato mousse; and a dessert of mango, avocado, and white chocolate.\u003c/p>\n\u003ch2>Easter Brunches in Oakland\u003c/h2>\n\u003cfigure id=\"attachment_133327\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg\" alt=\"Anyone for some lamb prosciutto?\" width=\"980\" height=\"731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-768x573.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Anyone for some lamb prosciutto? \u003ccite>(Duende Restaurant + Bodega)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Lake Chalet\u003c/b>\u003cbr>\n1520 Lakeside Dr. (Oakland)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"thelakechalet.com\">Website\u003c/a>\u003c/p>\n\u003cp>After the Easter egg hunt at Lake Merritt, chow specials including slow-cooked lamb shoulder and pan-roasted striped bass at this waterfront restaurant, which will also has a bountiful raw bar.\u003c/p>\n\u003cp>\u003cb>Duende Restaurant + Bodega\u003c/b>\u003cbr>\n468 19th St. (Oakland)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"duendeoakland.com\">Website\u003c/a>\u003c/p>\n\u003cp>Open for brunch especially for Easter, Duende will serve a family-style meal of Catalan toasts; spicy pork rillettes; avocado montaditos; grilled pork belly with slow cooked egg and spring vegetables; and tortilla de papas.\u003c/p>\n\u003ch2>Easter Brunches in Marin\u003c/h2>\n\u003cfigure id=\"attachment_133328\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133328\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png\" alt=\"Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch.\" width=\"900\" height=\"594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-800x528.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-768x507.png 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch. \u003ccite>(Cavallo Point)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Cavallo Point\u003c/b>\u003cbr>\nTwo seatings (10am-noon, and 12:30-2:30pm) are available for the buffet at\u003cstrong> 601 Tidewater and Surfbird\u003c/strong>\u003cbr>\nPre-Fixe Brunch will be served from 9am-2pm at the restaurant \u003cstrong>Murray Circle, 601 Murray Circle (Sausalito)\u003c/strong>\u003cbr>\nReservations can be made by calling 415-339-4700\u003cbr>\n\u003ca href=\"cavallopoint.com\">Website\u003c/a>\u003c/p>\n\u003cp>You can always count on a fancy hotel to go all out. At Sausalito's Cavallo Point, there are two options: the Grand Brunch Buffet ($110/adults, $55/kids ) with multiple stations for classic brunch fare, seafood, and more; and the Prix-Fixe Brunch ($58/adults, $22/kids), which starts with an array of appetizers (think artisanal charcuterie and pastries) followed by a main course, such as honey ham Benedict or smoked whitefish hash, and a series of desserts.\u003c/p>\n\u003cp>PS: Prefer to do your major dining at night? Murray Circle is also serving a five-course Easter dinner ($95/person, $48/wine pairings).\u003c/p>\n\u003cp>\u003cb>Copita Tequileria y Comida\u003c/b>\u003cbr>\n739 Bridgeway (Sausalito)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"copitarestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>Make it festive with lamb birriaquiles or huevos Rancheros and a new spin on the Violetta cocktail (tequila, creme de violet, creme de pampelmousse, lime and grapefruit).\u003c/p>\n\u003ch2>Easter Brunches in Wine Country\u003c/h2>\n\u003cfigure id=\"attachment_133329\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/la-toque-dining-room.jpg\" alt=\"La Toque's dining room is always a pretty place for a proper brunch.\" width=\"980\" height=\"642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-768x503.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Toque's dining room is always a pretty place for a proper brunch. \u003ccite>(Megan Menicucci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>La Toque\u003c/b>\u003cbr>\nThe Westin Verasa Napa, 1314 Mckinstry St. (Napa)\u003cbr>\n12pm-2pm\u003cbr>\nFor reservations, call 707-257-5157\u003cbr>\n\u003ca href=\"latoque.com\">Website\u003c/a>\u003c/p>\n\u003cp>See Michelin stars at chef Ken Frank's celebrated Napa restaurant, which will be serving a three-course, contemporary French brunch ($48/person, $24/wine pairings). Refined palates will love a lobster omelet with tender leeks, potato, and fontina cheese; Alaskan halibut tempura; and grilled hanger steak with bone marrow and pickled shallots.\u003c/p>\n\u003cp>\u003cb>Farm at Carneros\u003c/b>\u003cbr>\nCarneros Resort\u003cbr>\n4048 Sonoma Hwy\u003cbr>\n10am-4pm\u003cbr>\n\u003ca href=\"farmatcarneros.com\">Website\u003c/a>\u003c/p>\n\u003cp>This multi-course, family-style meal ($85/adults, $42/kids) celebrates the season with avocado toast; seared scallop with trumpet mushroom \"bacon\"; and mixed chicory salad with duck confit. There's also a special menu for kids.\u003c/p>\n\u003ch2>Easter Brunches in the South Bay\u003c/h2>\n\u003cfigure id=\"attachment_133330\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg\" alt=\"If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill.\" width=\"900\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-768x555.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill. \u003ccite>(Madera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Madera\u003c/b>\u003cbr>\nMadera at Rosewood Sand Hill Hotel\u003cbr>\n2825 San Hill Rd. (Menlo Park)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"maderasandhill.com\">Website\u003c/a>\u003c/p>\n\u003cp>The Easter menu ($120/person, beverages not included) at this Michelin-starred restaurant is designed to be shared. Start with chilled pea soup with pancetta and mint or smoked salmon flatbread; entrees include honey-glazed ham and roasted leg of lamb.\u003c/p>\n\u003cp>\u003cb>Verge Restaurant\u003c/b>\u003cbr>\nToll House Hotel\u003cbr>\n140 Santa Cruz Ave. (Los Gatos)\u003cbr>\n$75/adults, $32/kids age 6-12\u003cbr>\n\u003ca href=\"vergerestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>First thing to know: unlimited mimosas. Have your fill and then fuel up at the buffet stocked with herb roasted prime rib, oysters Rockefeller, eggs Benedict, and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/easter-brunch-bay-area-2634075016.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Easter is an excellent excuse to have a big brunch and bottomless mimosas — indulge in all that and more at these Bay Area restaurants.","status":"publish","parent":0,"modified":1555519458,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":957},"headData":{"title":"Where to Have Easter Brunch Around the Bay Area | KQED","description":"Easter is an excellent excuse to have a big brunch and bottomless mimosas — indulge in all that and more at these Bay Area restaurants.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Where to Have Easter Brunch Around the Bay Area","datePublished":"2019-04-10T19:15:33.000Z","dateModified":"2019-04-17T16:44:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133325 https://ww2.kqed.org/bayareabites/?p=133325","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/04/10/where-to-have-easter-brunch-around-the-bay-area/","disqusTitle":"Where to Have Easter Brunch Around the Bay Area","path":"/bayareabites/133325/where-to-have-easter-brunch-around-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_107930","label":"DIY Your Easter Brunch "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Anna Volpicelli\u003c/i>\u003c/p>\n\u003cp>Easter is an excellent excuse to have a big brunch and bottomless mimosas.\u003c/p>\n\u003cp>Make this year's meal a melting pot of flavors with a range of dishes — from Spanish tortilla to French omelette to coconut curry—at these Bay Area restaurants.\u003c/p>\n\u003ch2>Easter Brunches in San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_133326\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133326\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4505-easter.jpg\" alt=\"Doesn't this Easter ham sandwich look delicious?\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Doesn't this Easter ham sandwich look delicious? \u003ccite>(4505 Burgers & BBQ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>The Commissary\u003c/b>\u003cbr>\n101 Montgomery St. (The Presidio)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"thecommissarysf.com\">Website\u003c/a>\u003cbr>\nReservations are available through \u003ca href=\"https://www.opentable.com/restref/client/?rid=173023&restref=173023&partysize=2&covers=2&lang=en-US&r3uid=yYrFE4Lomd&datetime=2019-04-09T19%3A00&corrid=de83daf6-103d-42fa-9710-95625387191f\">OpenTable\u003c/a>\u003c/p>\n\u003cp>Executive chef Eric Minnich will homage the holiday with an a la carte menu with a Spanish twist—think poached eggs with Spanish potato hash, chorizo, and brava sauce; and avocado toast with Serrano ham. Sweet tooth? Go for the pain perdu with maple syrup, chantilly cream, and macerated berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>4505 Burgers & BBQ\u003c/b>\u003cbr>\n705 Divisadero St. (NoPa)\u003cbr>\n10:30am-11pm, April 19-21\u003cbr>\n\u003ca href=\"4505burgersandbbq.com\">Website\u003c/a>\u003c/p>\n\u003cp>If you grew up anywhere near the south, you might be accustomed to having an Easter ham. Get in sando form 4505 style: pork legs—split, brined, and smoked in house—and stacked with bread and butter pickles, gruyere cheese, and crispy onions on an Acme pan de mie roll.\u003c/p>\n\u003cp>\u003cb>Bluestem Brasserie\u003c/b>\u003cbr>\n1 Yerba Buena Ln. (SoMa)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"bluestembrasserie.com\">Website\u003c/a>\u003c/p>\n\u003cp>Hop over to Bluestem for a hoppy and sweet pairing: The restaurant is offering is a bright lager or IPA to pair with a massive cinnamon roll with brown butter cream cheese frosting or king pancakes with bacon, peanut butter, and bananas.\u003c/p>\n\u003cp>\u003cb>Magnolia Brewing Co.\u003c/b>\u003cbr>\n1398 Haight St. (Haight-Ashbury)\u003cbr>\n10am-10pm\u003cbr>\n\u003ca href=\"magnoliabrewing.com\">Website\u003c/a>\u003c/p>\n\u003cp>Chefs Roque Mendoza and Laurance Gordon will be serving huevos rancheros, side salads, and fried egg and sausage sandwiches. Wash it all down with a light pilsener or a Billy's Sunday Bitter.\u003c/p>\n\u003cp>\u003cb>Campton Place\u003c/b>\u003cbr>\n340 Stockton St. (Union Square)\u003cbr>\n11:30am-1:30 pm\u003cbr>\n$98/person, $65/wine pairings\u003cbr>\n\u003ca href=\"tajcamptonplace.com\">Website\u003c/a>\u003c/p>\n\u003cp>Celebrate the day with a sophisticated Indian touch. Executive chef Srijith Gopinathan has designed a four-course meal of French toast with fresh berries; butter-poached Maine lobster with coconut curry; seared Angus beef fillet with black truffle and potato mousse; and a dessert of mango, avocado, and white chocolate.\u003c/p>\n\u003ch2>Easter Brunches in Oakland\u003c/h2>\n\u003cfigure id=\"attachment_133327\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg\" alt=\"Anyone for some lamb prosciutto?\" width=\"980\" height=\"731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-768x573.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Anyone for some lamb prosciutto? \u003ccite>(Duende Restaurant + Bodega)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Lake Chalet\u003c/b>\u003cbr>\n1520 Lakeside Dr. (Oakland)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"thelakechalet.com\">Website\u003c/a>\u003c/p>\n\u003cp>After the Easter egg hunt at Lake Merritt, chow specials including slow-cooked lamb shoulder and pan-roasted striped bass at this waterfront restaurant, which will also has a bountiful raw bar.\u003c/p>\n\u003cp>\u003cb>Duende Restaurant + Bodega\u003c/b>\u003cbr>\n468 19th St. (Oakland)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"duendeoakland.com\">Website\u003c/a>\u003c/p>\n\u003cp>Open for brunch especially for Easter, Duende will serve a family-style meal of Catalan toasts; spicy pork rillettes; avocado montaditos; grilled pork belly with slow cooked egg and spring vegetables; and tortilla de papas.\u003c/p>\n\u003ch2>Easter Brunches in Marin\u003c/h2>\n\u003cfigure id=\"attachment_133328\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133328\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png\" alt=\"Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch.\" width=\"900\" height=\"594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-800x528.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-768x507.png 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch. \u003ccite>(Cavallo Point)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Cavallo Point\u003c/b>\u003cbr>\nTwo seatings (10am-noon, and 12:30-2:30pm) are available for the buffet at\u003cstrong> 601 Tidewater and Surfbird\u003c/strong>\u003cbr>\nPre-Fixe Brunch will be served from 9am-2pm at the restaurant \u003cstrong>Murray Circle, 601 Murray Circle (Sausalito)\u003c/strong>\u003cbr>\nReservations can be made by calling 415-339-4700\u003cbr>\n\u003ca href=\"cavallopoint.com\">Website\u003c/a>\u003c/p>\n\u003cp>You can always count on a fancy hotel to go all out. At Sausalito's Cavallo Point, there are two options: the Grand Brunch Buffet ($110/adults, $55/kids ) with multiple stations for classic brunch fare, seafood, and more; and the Prix-Fixe Brunch ($58/adults, $22/kids), which starts with an array of appetizers (think artisanal charcuterie and pastries) followed by a main course, such as honey ham Benedict or smoked whitefish hash, and a series of desserts.\u003c/p>\n\u003cp>PS: Prefer to do your major dining at night? Murray Circle is also serving a five-course Easter dinner ($95/person, $48/wine pairings).\u003c/p>\n\u003cp>\u003cb>Copita Tequileria y Comida\u003c/b>\u003cbr>\n739 Bridgeway (Sausalito)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"copitarestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>Make it festive with lamb birriaquiles or huevos Rancheros and a new spin on the Violetta cocktail (tequila, creme de violet, creme de pampelmousse, lime and grapefruit).\u003c/p>\n\u003ch2>Easter Brunches in Wine Country\u003c/h2>\n\u003cfigure id=\"attachment_133329\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/la-toque-dining-room.jpg\" alt=\"La Toque's dining room is always a pretty place for a proper brunch.\" width=\"980\" height=\"642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-768x503.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Toque's dining room is always a pretty place for a proper brunch. \u003ccite>(Megan Menicucci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>La Toque\u003c/b>\u003cbr>\nThe Westin Verasa Napa, 1314 Mckinstry St. (Napa)\u003cbr>\n12pm-2pm\u003cbr>\nFor reservations, call 707-257-5157\u003cbr>\n\u003ca href=\"latoque.com\">Website\u003c/a>\u003c/p>\n\u003cp>See Michelin stars at chef Ken Frank's celebrated Napa restaurant, which will be serving a three-course, contemporary French brunch ($48/person, $24/wine pairings). Refined palates will love a lobster omelet with tender leeks, potato, and fontina cheese; Alaskan halibut tempura; and grilled hanger steak with bone marrow and pickled shallots.\u003c/p>\n\u003cp>\u003cb>Farm at Carneros\u003c/b>\u003cbr>\nCarneros Resort\u003cbr>\n4048 Sonoma Hwy\u003cbr>\n10am-4pm\u003cbr>\n\u003ca href=\"farmatcarneros.com\">Website\u003c/a>\u003c/p>\n\u003cp>This multi-course, family-style meal ($85/adults, $42/kids) celebrates the season with avocado toast; seared scallop with trumpet mushroom \"bacon\"; and mixed chicory salad with duck confit. There's also a special menu for kids.\u003c/p>\n\u003ch2>Easter Brunches in the South Bay\u003c/h2>\n\u003cfigure id=\"attachment_133330\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg\" alt=\"If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill.\" width=\"900\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-768x555.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill. \u003ccite>(Madera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Madera\u003c/b>\u003cbr>\nMadera at Rosewood Sand Hill Hotel\u003cbr>\n2825 San Hill Rd. (Menlo Park)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"maderasandhill.com\">Website\u003c/a>\u003c/p>\n\u003cp>The Easter menu ($120/person, beverages not included) at this Michelin-starred restaurant is designed to be shared. Start with chilled pea soup with pancetta and mint or smoked salmon flatbread; entrees include honey-glazed ham and roasted leg of lamb.\u003c/p>\n\u003cp>\u003cb>Verge Restaurant\u003c/b>\u003cbr>\nToll House Hotel\u003cbr>\n140 Santa Cruz Ave. (Los Gatos)\u003cbr>\n$75/adults, $32/kids age 6-12\u003cbr>\n\u003ca href=\"vergerestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>First thing to know: unlimited mimosas. Have your fill and then fuel up at the buffet stocked with herb roasted prime rib, oysters Rockefeller, eggs Benedict, and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/easter-brunch-bay-area-2634075016.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133325/where-to-have-easter-brunch-around-the-bay-area","authors":["11590"],"categories":["bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_15153","bayareabites_15155","bayareabites_366","bayareabites_2332","bayareabites_1807","bayareabites_90","bayareabites_91"],"tags":["bayareabites_3328","bayareabites_1368","bayareabites_2044","bayareabites_367","bayareabites_14757","bayareabites_14745","bayareabites_14746"],"featImg":"bayareabites_133331","label":"bayareabites"},"bayareabites_113999":{"type":"posts","id":"bayareabites_113999","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113999","score":null,"sort":[1483550658000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-popular-brunch-spots-south-of-san-francisco","title":"Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco","publishDate":1483550658,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. South of San Francisco there is a mix of neighborhood establishments and small restaurants serving popular brunch specialties ranging from locally sourced gourmet dishes to homestyle comfort food.\u003c/p>\n\u003cp>[contextly_sidebar id=\"EQR3y12SAXLVLztAopVAlynupdZyOBmm\"]\u003c/p>\n\u003cp>Several of the listed restaurants have received multiple awards for being the neighborhood’s favorite brunch location. So the next time you are looking to find a new spot for Eggs Benedict and Bloody Marys, here are five popular restaurants to enjoy brunch South of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Bill’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_114003\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Blackstone-Benedict-e1483485513784.jpg\" alt=\"The Blackstone Benedict at Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blackstone Benedict at Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a number of established locations around the South Bay Area, Bill’s Cafe is a popular location throughout the week for an extensive breakfast menu served all day long. The restaurant has repeatedly been recognized by local newspapers for the neighborhood's best breakfast. On the weekends, be prepared for a lengthy wait which is rewarded with quick service and a menu of delicious breakfast dishes. Those looking to enjoy a refreshing drink over brunch will enjoy Bill’s mimosas served in a large goblet garnished with fresh strawberries. Among a menu of savory breakfast specialties, the most popular dish at Bill’s is the delectable Bread Pudding French Toast, with thick slabs of bread pudding studded with walnuts and raisins, battered and served with caramelized banana slices in a sweet caramel sauce. Those who enjoy a classic Eggs Benedict will enjoy Bill’s Blackstone Benedict which adds grilled red onions and slices of creamy avocado.\u003c/p>\n\u003cfigure id=\"attachment_114005\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bread-Pudding-French-Toast-e1483487068992.jpg\" alt=\"The Bread Pudding French Toast with eggs and bacon.\" width=\"2000\" height=\"1519\">\u003cfigcaption class=\"wp-caption-text\">The Bread Pudding French Toast with eggs and bacon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bloody-Mary-e1483487860294.jpg\" alt=\"A Bloody Mary at Bill’s Cafe.\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Bill’s Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Cafe-Patio-e1483487886731.jpg\" alt=\"Outside Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Outside Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.billscafe.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bill’s Cafe\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/8jnN2w\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n1115 Willow St.\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 294-1125\u003cbr>\nHours: Mon-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bills-Cafe-78456910378/?fref=ts\" target=\"_blank\" rel=\"noopener\">Bill’s Cafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Village California Bistro and Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_114020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Bruschetta-e1483487838737.jpg\" alt=\"The Egg Bruschetta at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Egg Bruschetta at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This restaurant with ample patio seating and a menu of California cuisine is a wildly popular destination for weekend brunch on Santana Row in San Jose. Popular dishes on the brunch menu include an Egg Bruschetta served over grilled bread and topped with juicy cherry tomatoes drizzled in sweet balsamic vinegar; Brioche French Toast topped with a fruit compote and Tahitian vanilla whipped cream; and a croissant breakfast sandwich with bacon, eggs, avocado and smoked mozzarella. Those who enjoy south-of-the-border-style breakfast dishes will love the 'Divorced' Eggs with housemade chorizo, fresh eggs, and a medley of squash simmered in a duo of roasted tomato and tomatillo sauces. Completing the brunch experience, Village California Bistro serves a build-your-own Bloody Mary bar with a selection of gourmet ingredients and craft spirits.\u003c/p>\n\u003cfigure id=\"attachment_114021\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114021\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Divorciados-e1483488416737.jpg\" alt=\"The 'Divorced' Eggs at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The 'Divorced' Eggs at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114022\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-California-Bistro-e1483488441164.jpg\" alt=\"The wine bar and dining room of Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1494\">\u003cfigcaption class=\"wp-caption-text\">The wine bar and dining room of Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillagebistro.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Village California Bistro and Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n378 Santana Row #1035 [\u003ca href=\"https://goo.gl/QZn6cB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 248-9091\u003cbr>\nHours: Mon-Thu 10am-9pm; Fri-Sun 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Village-California-Bistro-and-Wine-Bar-95909532373/?fref=ts\" target=\"_blank\" rel=\"noopener\">Village California Bistro and Wine Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Local Union 271\u003c/h2>\n\u003cfigure id=\"attachment_114013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Benedict-e1483489056384.jpg\" alt=\"A half order of the Eggs Benedict at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">A half order of the Eggs Benedict at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name of this popular bistro is a play on the restaurant's address and commitment to using locally sourced ingredients. On the menu, the restaurant proudly lists the numerous local farmers and producers they are partnered with such as: Diestel Turkey Ranch in Sonoma; Happy Boy Farms in Watsonville; and Laura Chenel in Sonoma. A popular destination for brunch along University Avenue, Local Union serves standard brunch fare such as Eggs Benedict, omelets, and breakfast sandwiches. The brunch menu also a selection of special bacon, brioche French toast, and chicken chilaquiles. The fluffy omelets are served with a medley of roasted potatoes and sweet potatoes, and thick-cut grilled bread from Kelly’s Bakery in Santa Cruz. A menu of freshly squeezed juices, also available as mimosas, are the perfect option to wash it all down.\u003c/p>\n\u003cfigure id=\"attachment_114014\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Diestel-e1483489136437.jpg\" alt=\"The Diestel Turkey Egg White Omelet at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Diestel Turkey Egg White Omelet at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114012\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-271--e1483489160674.jpg\" alt=\"Inside Local Union 271 in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Local Union 271 in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localunion271.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Local Union 271\u003c/strong>\u003c/a>\u003cbr>\n271 University Ave. [\u003ca href=\"https://goo.gl/XuP9C1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-7509\u003cbr>\nHours: Mon-Wed 11am-10pm; Thu-Fri 11am-12am; Sat 9am-12am; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/localunion271/?fref=ts\" target=\"_blank\" rel=\"noopener\">Local Union 271\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/271Local\" target=\"_blank\" rel=\"noopener\">@271Local\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Hobee’s Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_114011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Rancheros-Benedict-e1483489601103.jpg\" alt=\"The Huevos Rancheros Omelet at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Huevos Rancheros Omelet at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations throughout the South Bay Area, Hobee’s has become a Silicon Valley institution for diners to enjoy an inexpensive meal served in a comfortable family-friendly setting. The popular restaurant has been given numerous awards over the years by local newspapers for having the best breakfast and brunch. The menu includes a number of comforting breakfast dishes such as scrambles, omelettes, and hashbrown skillets. Aptly named, the “Best Darn Breakfast in Town” serves up two farm-fresh eggs, with homestyle hash browns, and the wildly popular blueberry coffee cake. The popular coffee cake is studded with fresh blueberries and topped with a sweet crumbly top drizzled with butter for a delectable breakfast treat.\u003c/p>\n\u003cfigure id=\"attachment_114008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Best-Darn-Breakfast-e1483489761498.jpg\" alt=\"The Best Darn Breakfast in Town special at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Best Darn Breakfast in Town special at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114009\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Coffee-Cake-e1483489739768.jpg\" alt=\"The Blueberry Coffee Cake at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blueberry Coffee Cake at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114010\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Palo-Alto-e1483489791701.jpg\" alt=\"Inside Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hobees.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hobee’s Restaurant\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/3zm9P1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n4224 El Camino Real.\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 856-6124\u003cbr>\nHours: Mon 7am-2:30pm; Tue-Fri 7am-9pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Hobees/?fref=ts\" target=\"_blank\" rel=\"noopener\">Hobee’s Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Hobees\" target=\"_blank\" rel=\"noopener\">@Hobees\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Town\u003c/h2>\n\u003cfigure id=\"attachment_114015\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Benedict-e1483490044779.jpg\" alt=\"The country Eggs Benedict at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The country Eggs Benedict at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Town in San Carlos proudly serves food prepared from locally-sourced produce, and humanely raised meat and poultry. The refined steakhouse is decorated in dark wood with leather booths and includes a large center bar where guests can enjoy a number of cocktails prepared from small batch spirits and housemade ingredients, as well as offering an extensive wine menu. The restaurant has also been recognized by Open Table as one of the top 100 best brunch restaurants in America for 2016, in part for Town’s gourmet brunch specialties and the popular bottomless mimosas. The extensive brunch menu ranges from a comforting Loco Moco prepared with ground filet steak and cage-free eggs, to a Banana and Hazelnut Chocolate-Stuffed French Toast for those with a sweet tooth. Town’s Ultimate Breakfast Sandwich starts with griddled slabs of sourdough and stacks two fried cage-free eggs, brown sugar bacon, and a trio of Gruyere, cheddar and American cheese, for a truly ultimate brunch creation.\u003c/p>\n\u003cfigure id=\"attachment_114018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114018\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Ultimate-Sandwich-e1483490495263.jpg\" alt=\"The Ultimate Breakfast Sandwich at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Ultimate Breakfast Sandwich at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114016\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Bloody-Mary-e1483490520109.jpg\" alt=\"A Bloody Mary at Town in San Carlos.\" width=\"2000\" height=\"2875\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114017\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114017\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Chilaquiles-e1483490543611.jpg\" alt=\"The Chicken Chilaquiles at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Chicken Chilaquiles at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114019\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-e1483490565693.jpg\" alt=\"Guests having brunch on the patio at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Guests having brunch on the patio at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.townsc.com/index.html\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Town\u003c/strong>\u003c/a>\u003cbr>\n716 Laurel St. [\u003ca href=\"https://goo.gl/sMbyIt\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 595-3003\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 10am-2:30pm, 5-10pm; Sun 10am-2:30pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TOWN-San-Carlos-225114520914/?fref=ts\" target=\"_blank\" rel=\"noopener\">TOWN San Carlos\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TOWNRestaurant\" target=\"_blank\" rel=\"noopener\">@TOWNRestaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. ","status":"publish","parent":0,"modified":1548802303,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1293},"headData":{"title":"Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco | KQED","description":"Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco","datePublished":"2017-01-04T17:24:18.000Z","dateModified":"2019-01-29T22:51:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113999 http://ww2.kqed.org/bayareabites/?p=113999","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/04/bay-area-bites-guide-to-5-popular-brunch-spots-south-of-san-francisco/","disqusTitle":"Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco","source":"Restaurant Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/113999/bay-area-bites-guide-to-5-popular-brunch-spots-south-of-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. South of San Francisco there is a mix of neighborhood establishments and small restaurants serving popular brunch specialties ranging from locally sourced gourmet dishes to homestyle comfort food.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Several of the listed restaurants have received multiple awards for being the neighborhood’s favorite brunch location. So the next time you are looking to find a new spot for Eggs Benedict and Bloody Marys, here are five popular restaurants to enjoy brunch South of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Bill’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_114003\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Blackstone-Benedict-e1483485513784.jpg\" alt=\"The Blackstone Benedict at Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blackstone Benedict at Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a number of established locations around the South Bay Area, Bill’s Cafe is a popular location throughout the week for an extensive breakfast menu served all day long. The restaurant has repeatedly been recognized by local newspapers for the neighborhood's best breakfast. On the weekends, be prepared for a lengthy wait which is rewarded with quick service and a menu of delicious breakfast dishes. Those looking to enjoy a refreshing drink over brunch will enjoy Bill’s mimosas served in a large goblet garnished with fresh strawberries. Among a menu of savory breakfast specialties, the most popular dish at Bill’s is the delectable Bread Pudding French Toast, with thick slabs of bread pudding studded with walnuts and raisins, battered and served with caramelized banana slices in a sweet caramel sauce. Those who enjoy a classic Eggs Benedict will enjoy Bill’s Blackstone Benedict which adds grilled red onions and slices of creamy avocado.\u003c/p>\n\u003cfigure id=\"attachment_114005\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bread-Pudding-French-Toast-e1483487068992.jpg\" alt=\"The Bread Pudding French Toast with eggs and bacon.\" width=\"2000\" height=\"1519\">\u003cfigcaption class=\"wp-caption-text\">The Bread Pudding French Toast with eggs and bacon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bloody-Mary-e1483487860294.jpg\" alt=\"A Bloody Mary at Bill’s Cafe.\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Bill’s Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Cafe-Patio-e1483487886731.jpg\" alt=\"Outside Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Outside Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.billscafe.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bill’s Cafe\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/8jnN2w\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n1115 Willow St.\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 294-1125\u003cbr>\nHours: Mon-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bills-Cafe-78456910378/?fref=ts\" target=\"_blank\" rel=\"noopener\">Bill’s Cafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Village California Bistro and Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_114020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Bruschetta-e1483487838737.jpg\" alt=\"The Egg Bruschetta at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Egg Bruschetta at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This restaurant with ample patio seating and a menu of California cuisine is a wildly popular destination for weekend brunch on Santana Row in San Jose. Popular dishes on the brunch menu include an Egg Bruschetta served over grilled bread and topped with juicy cherry tomatoes drizzled in sweet balsamic vinegar; Brioche French Toast topped with a fruit compote and Tahitian vanilla whipped cream; and a croissant breakfast sandwich with bacon, eggs, avocado and smoked mozzarella. Those who enjoy south-of-the-border-style breakfast dishes will love the 'Divorced' Eggs with housemade chorizo, fresh eggs, and a medley of squash simmered in a duo of roasted tomato and tomatillo sauces. Completing the brunch experience, Village California Bistro serves a build-your-own Bloody Mary bar with a selection of gourmet ingredients and craft spirits.\u003c/p>\n\u003cfigure id=\"attachment_114021\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114021\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Divorciados-e1483488416737.jpg\" alt=\"The 'Divorced' Eggs at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The 'Divorced' Eggs at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114022\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-California-Bistro-e1483488441164.jpg\" alt=\"The wine bar and dining room of Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1494\">\u003cfigcaption class=\"wp-caption-text\">The wine bar and dining room of Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillagebistro.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Village California Bistro and Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n378 Santana Row #1035 [\u003ca href=\"https://goo.gl/QZn6cB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 248-9091\u003cbr>\nHours: Mon-Thu 10am-9pm; Fri-Sun 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Village-California-Bistro-and-Wine-Bar-95909532373/?fref=ts\" target=\"_blank\" rel=\"noopener\">Village California Bistro and Wine Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Local Union 271\u003c/h2>\n\u003cfigure id=\"attachment_114013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Benedict-e1483489056384.jpg\" alt=\"A half order of the Eggs Benedict at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">A half order of the Eggs Benedict at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name of this popular bistro is a play on the restaurant's address and commitment to using locally sourced ingredients. On the menu, the restaurant proudly lists the numerous local farmers and producers they are partnered with such as: Diestel Turkey Ranch in Sonoma; Happy Boy Farms in Watsonville; and Laura Chenel in Sonoma. A popular destination for brunch along University Avenue, Local Union serves standard brunch fare such as Eggs Benedict, omelets, and breakfast sandwiches. The brunch menu also a selection of special bacon, brioche French toast, and chicken chilaquiles. The fluffy omelets are served with a medley of roasted potatoes and sweet potatoes, and thick-cut grilled bread from Kelly’s Bakery in Santa Cruz. A menu of freshly squeezed juices, also available as mimosas, are the perfect option to wash it all down.\u003c/p>\n\u003cfigure id=\"attachment_114014\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Diestel-e1483489136437.jpg\" alt=\"The Diestel Turkey Egg White Omelet at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Diestel Turkey Egg White Omelet at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114012\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-271--e1483489160674.jpg\" alt=\"Inside Local Union 271 in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Local Union 271 in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localunion271.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Local Union 271\u003c/strong>\u003c/a>\u003cbr>\n271 University Ave. [\u003ca href=\"https://goo.gl/XuP9C1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-7509\u003cbr>\nHours: Mon-Wed 11am-10pm; Thu-Fri 11am-12am; Sat 9am-12am; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/localunion271/?fref=ts\" target=\"_blank\" rel=\"noopener\">Local Union 271\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/271Local\" target=\"_blank\" rel=\"noopener\">@271Local\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Hobee’s Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_114011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Rancheros-Benedict-e1483489601103.jpg\" alt=\"The Huevos Rancheros Omelet at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Huevos Rancheros Omelet at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations throughout the South Bay Area, Hobee’s has become a Silicon Valley institution for diners to enjoy an inexpensive meal served in a comfortable family-friendly setting. The popular restaurant has been given numerous awards over the years by local newspapers for having the best breakfast and brunch. The menu includes a number of comforting breakfast dishes such as scrambles, omelettes, and hashbrown skillets. Aptly named, the “Best Darn Breakfast in Town” serves up two farm-fresh eggs, with homestyle hash browns, and the wildly popular blueberry coffee cake. The popular coffee cake is studded with fresh blueberries and topped with a sweet crumbly top drizzled with butter for a delectable breakfast treat.\u003c/p>\n\u003cfigure id=\"attachment_114008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Best-Darn-Breakfast-e1483489761498.jpg\" alt=\"The Best Darn Breakfast in Town special at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Best Darn Breakfast in Town special at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114009\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Coffee-Cake-e1483489739768.jpg\" alt=\"The Blueberry Coffee Cake at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blueberry Coffee Cake at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114010\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Palo-Alto-e1483489791701.jpg\" alt=\"Inside Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hobees.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hobee’s Restaurant\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/3zm9P1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n4224 El Camino Real.\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 856-6124\u003cbr>\nHours: Mon 7am-2:30pm; Tue-Fri 7am-9pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Hobees/?fref=ts\" target=\"_blank\" rel=\"noopener\">Hobee’s Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Hobees\" target=\"_blank\" rel=\"noopener\">@Hobees\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Town\u003c/h2>\n\u003cfigure id=\"attachment_114015\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Benedict-e1483490044779.jpg\" alt=\"The country Eggs Benedict at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The country Eggs Benedict at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Town in San Carlos proudly serves food prepared from locally-sourced produce, and humanely raised meat and poultry. The refined steakhouse is decorated in dark wood with leather booths and includes a large center bar where guests can enjoy a number of cocktails prepared from small batch spirits and housemade ingredients, as well as offering an extensive wine menu. The restaurant has also been recognized by Open Table as one of the top 100 best brunch restaurants in America for 2016, in part for Town’s gourmet brunch specialties and the popular bottomless mimosas. The extensive brunch menu ranges from a comforting Loco Moco prepared with ground filet steak and cage-free eggs, to a Banana and Hazelnut Chocolate-Stuffed French Toast for those with a sweet tooth. Town’s Ultimate Breakfast Sandwich starts with griddled slabs of sourdough and stacks two fried cage-free eggs, brown sugar bacon, and a trio of Gruyere, cheddar and American cheese, for a truly ultimate brunch creation.\u003c/p>\n\u003cfigure id=\"attachment_114018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114018\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Ultimate-Sandwich-e1483490495263.jpg\" alt=\"The Ultimate Breakfast Sandwich at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Ultimate Breakfast Sandwich at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114016\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Bloody-Mary-e1483490520109.jpg\" alt=\"A Bloody Mary at Town in San Carlos.\" width=\"2000\" height=\"2875\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114017\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114017\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Chilaquiles-e1483490543611.jpg\" alt=\"The Chicken Chilaquiles at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Chicken Chilaquiles at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114019\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-e1483490565693.jpg\" alt=\"Guests having brunch on the patio at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Guests having brunch on the patio at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.townsc.com/index.html\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Town\u003c/strong>\u003c/a>\u003cbr>\n716 Laurel St. [\u003ca href=\"https://goo.gl/sMbyIt\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 595-3003\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 10am-2:30pm, 5-10pm; Sun 10am-2:30pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TOWN-San-Carlos-225114520914/?fref=ts\" target=\"_blank\" rel=\"noopener\">TOWN San Carlos\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TOWNRestaurant\" target=\"_blank\" rel=\"noopener\">@TOWNRestaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113999/bay-area-bites-guide-to-5-popular-brunch-spots-south-of-san-francisco","authors":["5580"],"categories":["bayareabites_13746","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_477","bayareabites_1368"],"featImg":"bayareabites_114003","label":"source_bayareabites_113999"},"bayareabites_113148":{"type":"posts","id":"bayareabites_113148","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113148","score":null,"sort":[1478881830000]},"guestAuthors":[],"slug":"bay-area-bites-guide-best-places-for-breakfast-in-san-francisco","title":"Bay Area Bites Guide: Best Places for Breakfast in San Francisco","publishDate":1478881830,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>San Franciscans take their brunch very seriously. Or maybe they just like standing in line.\u003c/p>\n\u003cp>Sometimes that line is worth it and sometimes you can start your day with a delicious breakfast without the wait: eggs, toast, pancakes, pastries, and a whole lot of things you'll find only in San Francisco. Here are some of the city's favorites, both low-key locations and popular destinations. If we missed your favorite breakfast spot, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_113309\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mamas.jpg\">\u003cimg class=\"size-full wp-image-113309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mamas.jpg\" alt=\"Breakfast at Mama's on Washington Square.\" width=\"638\" height=\"557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas.jpg 638w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-160x140.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-240x210.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-520x454.jpg 520w\" sizes=\"(max-width: 638px) 100vw, 638px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breakfast at Mama's on Washington Square. \u003ccite>(Courtesy of Mama's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamas-sf.com/\" target=\"_blank\">Mama's\u003c/a>\u003cbr>\n\u003c/strong>1701 Stockton St. [\u003ca href=\"https://www.google.com/maps/place/Mama's/@37.8024094,-122.4122764,15z/data=!4m5!3m4!1s0x0:0x8e4e3b22143a03fc!8m2!3d37.80146!4d-122.4095298\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 362-6421\u003cbr>\nHours: Tues-Sun, 8am-3pm\u003c/p>\n\u003cp>Mama's is a San Francisco classic, serving breakfast for 50 years. People stand in line for the pastries, French toast, and the signature breakfast sandwich. But if you're going to wait that long, you might as well splurge on the tasty fresh spinach and Dungeness crab omelette. Breakfast is served all day. Cash only.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eatatplow.com/\" target=\"_blank\">Plow\u003c/a>\u003c/strong>\u003cbr>\n1299 18th St. [\u003ca href=\"https://www.google.com/maps/place/Plow/@37.7625484,-122.3953852,15z/data=!4m5!3m4!1s0x0:0x16f31097c5eb540b!8m2!3d37.7625484!4d-122.3953852\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 821-7569\u003cbr>\nHours: Mon-Fri, 7am-2pm; Sat, Sun, 8am-2pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It might have started as a small neighborhood breakfast spot, but Plow is definitely not under the radar. The line is long, especially on weekends, and the spot is small. They don't take reservations and doesn't seat groups larger than six. But once you're in, the eggs are on point and the signature potatoes have something of a cult following. Order The Plow to sample it all -- two eggs, bacon or sausage, ricotta pancakes, and those Plow potatoes.\u003c/p>\n\u003cfigure id=\"attachment_113312\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/dotties.jpg\">\u003cimg class=\"size-full wp-image-113312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/dotties.jpg\" alt=\"The scramble at Dottie's True Blue Cafe.\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The scramble at Dottie's True Blue Cafe. \u003ccite>(Courtesy of Dottie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/dotties-true-blue-cafe-san-francisco\" target=\"_blank\">Dottie's True Blue Cafe\u003c/a>\u003cbr>\n\u003c/strong>28 6th St. [\u003ca href=\"https://www.google.com/maps/place/Dottie's+True+Blue+Cafe/@37.7816977,-122.4100106,15z/data=!4m2!3m1!1s0x0:0x867a357594d7793d?sa=X&sqi=2&ved=0ahUKEwihw8eniYjQAhXjzVQKHVGODlYQ_BIIfDAK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 885-2767\u003cbr>\nHours: Mon, Thurs, Fri, 7:30am-3pm; Sat, Sun, 7:30am-4pm\u003c/p>\n\u003cp>Though it's moved locations, Dottie's has kept its fans for over 20 years. And in that time it's developed a reputation for big portions and home-style cooking. It's even been featured on Diners, Drive-Ins, and Dives. The chili cornbread with spicy jalapeno jelly is a crowd favorite. But first, you'll want some of Dottie's namesake pancakes or the whiskey fennel sausage scramble.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda's French Soul Food\u003c/a>\u003cbr>\n\u003c/strong>652 Polk St. [\u003ca href=\"https://www.google.com/maps/place/Brenda's+French+Soul+Food/@37.7829023,-122.4190358,15z/data=!4m5!3m4!1s0x0:0xa78fa85ec6c57d21!8m2!3d37.7829023!4d-122.4190358\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 345-8100\u003cbr>\nHours: Mon, Tues, 8am-3pm; Wed-Sat, 8am-10pm; Sun, 8am-8pm\u003c/p>\n\u003cp>Maybe you could have figured this out from the name, but this place is all about the Creole classics. Shrimp and grits smothered in gravy, fried chicken, and beignets -- so many beignets, even crawfish and stuffed beignets. Or just order the beignet flight. No reservations, though you can order food delivered straight to your door through Caviar (if you want to take the breakfast in bed thing to another level). Breakfast is served until 3 p.m. each day, except on Sundays when you can order brunch all day.\u003c/p>\n\u003cp>\u003ca href=\"http://www.justforyoucafe.com/\" target=\"_blank\">\u003cstrong>Just for You Cafe\u003cbr>\n\u003c/strong>\u003c/a>732 22nd St. [\u003ca href=\"https://www.google.com/maps/place/Just+For+You+Cafe/@37.7580453,-122.3889006,15z/data=!4m5!3m4!1s0x0:0x3774affdf48b56cd!8m2!3d37.7580453!4d-122.3889006\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-3033\u003cbr>\nHours: Mon-Fri, 7:30am-3pm; Sat, Sun, 8am-5pm\u003c/p>\n\u003cp>This Dogpatch spot is known for its wide range of dishes -- eggs with grilled catfish or a breakfast burrito or French toast -- and for its anything goes attitude. Try the Hangtown Fry, guaranteed to cure your hangover. Almost everything comes with jalapeno salsa and the mimosas are served in pint glasses, which will not cure your hangover.\u003c/p>\n\u003cfigure id=\"attachment_113313\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM.png\">\u003cimg class=\"size-medium wp-image-113313\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-800x1006.png\" alt=\"A simple breakfast and coffee at Reveille Coffee Company\" width=\"800\" height=\"1006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-800x1006.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-160x201.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-768x966.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-240x302.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-375x472.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-520x654.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM.png 954w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A simple breakfast and coffee at Reveille Coffee Company \u003ccite>(Courtesy of Cafe Reveille)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafereveille.com/\" target=\"_blank\">\u003cstrong>Reveille Coffee Co.\u003cbr>\n\u003c/strong>\u003c/a>610 Long Bridge St. [\u003ca href=\"https://www.google.com/maps/place/Cafe+R%C3%A9veille/@37.7735299,-122.3920561,15z/data=!4m2!3m1!1s0x0:0xfdddfa12d0dbe0c1?sa=X&ved=0ahUKEwiK3JHTpojQAhVqxVQKHefcDvwQ_BIIczAK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 580-7260\u003cbr>\nHours: Mon-Fri, 7:30-10:30am and 11:15am-3pm; Sat, Sun, 8am-4pm\u003c/p>\n\u003cp>Reveille is best known for its coffee, but it's about more than that -- at least in the Mission Bay location. While the coffee company has a number of spots, it's the one on Long Bridge Street that comes with an adjoining Reveille Cafe for weekday breakfast and lunch, and weekend brunch. You'll want to try the house-made granola and the hotcakes -- a mix of oat crumble, toasted almonds, blueberry compote, and maple syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themillsf.com/\" target=\"_blank\">\u003cstrong>The Mill\u003cbr>\n\u003c/strong>\u003c/a>736 Divisadero St. [\u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764784,-122.437911,15z/data=!4m5!3m4!1s0x0:0x185a61a92a363ce8!8m2!3d37.7764784!4d-122.437911\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 345-1953\u003cbr>\nHours: Mon, 7am-9pm; Tues-Sun, 7am-7pm\u003c/p>\n\u003cp>The Mill is the known as the place that launched the $4 toast craze, but maybe there's a reason that trend started here. The bread is \u003cem>good\u003c/em> and that's pretty much all there is on the menu: different kinds of toast piled high with toppings, and freshly baked breads and granola from \u003ca href=\"http://www.joseybakerbread.com/\" target=\"_blank\">Josey Baker Bread\u003c/a> (with regular pizza nights). Coffee comes from \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://outerlandssf.com/\" target=\"_blank\">\u003cstrong>Outerlands\u003cbr>\n\u003c/strong>\u003c/a>4001 Judah St. [\u003ca href=\"https://www.google.com/maps/place/Outerlands/@37.7602623,-122.5050272,15z/data=!4m5!3m4!1s0x0:0x6b5937dc1cdee92d!8m2!3d37.7602623!4d-122.5050272\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 661-6140\u003cbr>\nHours: Daily, 9am-3pm, 5-10pm\u003c/p>\n\u003cp>Around the corner from Trouble Coffee -- also a good spot to stop, Outerlands is worth the trek to the Outer Sunset. Get there early, though. On weekdays, breakfast is only offered until it sells out. Weekend brunch runs until the leisurely hour of 3 p.m., but the line is always long. The weekend menu is also longer, with the house speciality as a favorite: Eggs in Jail -- eggs inside toast, with bacon, aioli, and arugula on top. Or try the cornbread benedict and the Dutch pancakes, topped with apples, ricotta, or bacon.\u003c/p>\n\u003cfigure id=\"attachment_113314\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftsmanandwolves.jpg\">\u003cimg class=\"size-full wp-image-113314\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftsmanandwolves.jpg\" alt=\"The Rebel Within muffin at Craftsman and Wolves.\" width=\"550\" height=\"440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves.jpg 550w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-520x416.jpg 520w\" sizes=\"(max-width: 550px) 100vw, 550px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Rebel Within muffin at Craftsman and Wolves. \u003ccite>(Courtesy of Craftsman and Wolves)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">\u003cstrong>Craftsman and Wolves\u003cbr>\n\u003c/strong>\u003c/a>746 Valencia St. [\u003ca href=\"https://www.google.com/maps/place/Craftsman+and+Wolves/@37.7609039,-122.4217469,15z/data=!4m5!3m4!1s0x0:0xa60125d472a41c83!8m2!3d37.7609039!4d-122.4217469\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 913-7713\u003cbr>\nHours: Mon-Thurs, 7am-6pm; Fri, 7am-7pm; Sat, 8am-7pm; Sun, 8am-6pm\u003c/p>\n\u003cp>Craftsman and Wolves is a bakery, but it's so much more than a bakery. The famous The Rebel Within muffin is their specialty item: a savory asiago cheese muffin with a surprise soft-boiled egg inside. Almost everything here is more than it seems. Try the matcha snickerdoodle cookies or the salted caramel apple kouign-amman. There are also seasonal dishes, like the Thanksgiving Pop-Tart. There's another location on Pacific Avenue and a smaller set-up on Yosemite Avenue.\u003c/p>\n\u003cp>\u003ca href=\"http://rosescafesf.com/\" target=\"_blank\">\u003cstrong>Rose's Cafe\u003cbr>\n\u003c/strong>\u003c/a>2298 Union St. [\u003ca href=\"https://www.google.com/maps/place/Rose's+Cafe/@37.7970694,-122.4370555,15z/data=!4m2!3m1!1s0x0:0x5484b186fe6c3231?sa=X&ved=0ahUKEwiZlpawxIjQAhVkqFQKHadqAAMQ_BIIfjAM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 775-2200\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat, 8am-9:30pm; Sun, 8am-9pm\u003c/p>\n\u003cp>You probably didn't think breakfast needed a wood-burning stove. But you were wrong. Try the breakfast pizza or the smoked salmon pizza with scrambled eggs. There's also more traditional breakfast items (during breakfast hours on the weekday and with a separate brunch menu on weekends). Top those off with the warm rice pudding with pears.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ellassanfrancisco.com/\" target=\"_blank\">\u003cstrong>Ella's\u003cbr>\n\u003c/strong>\u003c/a>500 Presidio Ave. [\u003ca href=\"https://www.google.com/maps/place/Ella's/@37.7871339,-122.4466032,15z/data=!4m5!3m4!1s0x0:0xf53b0401b475c774!8m2!3d37.7871339!4d-122.4466032\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 441-5669\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sat, Sun, 8:30am-3pm\u003c/p>\n\u003cp>The brunch menu rotates, so you never know \u003cem>exactly\u003c/em> what you'll get, but you do know it'll be good. You also know there'll be a line on weekends (but maybe not a multi-hour wait). Try the brandied orange French toast and the famous chicken hash. All the baked good are made from scratch -- and have been for the last 20 years. And, no matter what, you can start the meal with a sticky bun.\u003c/p>\n\u003cfigure id=\"attachment_113316\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chicken-and-waffles.jpg\">\u003cimg class=\"size-medium wp-image-113316\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chicken-and-waffles-800x600.jpg\" alt=\"Chicken and waffles at Farmer Brown.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken and waffles at Farmer Brown. \u003ccite>(Courtesy of Farmer Brown)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com/\" target=\"_blank\">\u003cstrong>Farmer Brown\u003c/strong>\u003c/a>\u003cbr>\n25 Mason St. [\u003ca href=\"https://www.google.com/maps/place/farmerbrown/@37.7835793,-122.4094155,15z/data=!4m5!3m4!1s0x0:0x11c9d3b90944f979!8m2!3d37.7835793!4d-122.4094155\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 409-3276\u003cbr>\nHours: Sun-Wed, 10am-2:30pm, 5-9pm; Thurs-Sat, 10am-2:30pm, 5-10pm\u003c/p>\n\u003cp>The motto here: soul is about more than just biscuits and gravy. The hip spot does dinner and drinks in the evening, but it's all about Southern comfort breakfast food in the morning. You'll definitely want the chicken and waffles. Saturday and Sunday, try the brunch buffet in the mornings -- no reservations for weekend brunch, but eat all you want once you're there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">\u003cstrong>Boulette's Larder\u003cbr>\n\u003c/strong>\u003c/a>The Ferry Building [\u003ca href=\"https://www.google.com/maps/place/Boulettes+Larder/@37.7955128,-122.3934834,15z/data=!4m5!3m4!1s0x0:0xae0ff3c6a9d51cee!8m2!3d37.7955128!4d-122.3934834\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 399-1155\u003cbr>\nHours: Tues-Fri, 8-10:30am, 11:30am-3pm, 6-9:30pm; Sat, 8-10:30am, 11:30am-3pm, 4:30-8pm; Sun, 10am-2:30pm\u003c/p>\n\u003cp>OK, yes, it's in the Ferry Building and who goes to the Ferry Building for breakfast? Well, everyone. During the weekday, you can get breakfast during the early morning hours, but Sunday brunch is served all day. Relax and enjoy the seasonally-inspired poached eggs and scrambles. The menu changes regularly. There are also beignets and lots of cocktails, and a shop next door.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theheartbaker.com/\" target=\"_blank\">\u003cstrong>Heartbaker\u003cbr>\n\u003c/strong>\u003c/a>1408 Clement St. [\u003ca href=\"https://www.google.com/maps/place/Heartbaker/@37.7826511,-122.4743958,15z/data=!4m5!3m4!1s0x0:0x46f7efa38efce072!8m2!3d37.7826511!4d-122.4743958\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 592-6008\u003cbr>\nHours: Tues, 7:30am-5pm; Wed-Fri, 7:30am-9pm; Sat, 9am-5pm; Sun, 9am-4pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It's really all about the hand-made baked goods. (Even the eggs Benedict are served on house-made biscuits.) But there's plenty of breakfast to go with your bread pudding or salted caramel brownie. Try the Benedict sandwich or smoked salmon benedict. And sit on the outdoor patio to enjoy your breakfast in the sun.\u003c/p>\n\n","blocks":[],"excerpt":"Looking for a tasty breakfast to start the day? Try these San Francisco favorites.","status":"publish","parent":0,"modified":1496250714,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1491},"headData":{"title":"Bay Area Bites Guide: Best Places for Breakfast in San Francisco | KQED","description":"Looking for a tasty breakfast to start the day? Try these San Francisco favorites.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide: Best Places for Breakfast in San Francisco","datePublished":"2016-11-11T16:30:30.000Z","dateModified":"2017-05-31T17:11:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113148 http://ww2.kqed.org/bayareabites/?p=113148","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/11/bay-area-bites-guide-best-places-for-breakfast-in-san-francisco/","disqusTitle":"Bay Area Bites Guide: Best Places for Breakfast in San Francisco","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/113148/bay-area-bites-guide-best-places-for-breakfast-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Franciscans take their brunch very seriously. Or maybe they just like standing in line.\u003c/p>\n\u003cp>Sometimes that line is worth it and sometimes you can start your day with a delicious breakfast without the wait: eggs, toast, pancakes, pastries, and a whole lot of things you'll find only in San Francisco. Here are some of the city's favorites, both low-key locations and popular destinations. If we missed your favorite breakfast spot, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_113309\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mamas.jpg\">\u003cimg class=\"size-full wp-image-113309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mamas.jpg\" alt=\"Breakfast at Mama's on Washington Square.\" width=\"638\" height=\"557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas.jpg 638w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-160x140.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-240x210.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-520x454.jpg 520w\" sizes=\"(max-width: 638px) 100vw, 638px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breakfast at Mama's on Washington Square. \u003ccite>(Courtesy of Mama's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamas-sf.com/\" target=\"_blank\">Mama's\u003c/a>\u003cbr>\n\u003c/strong>1701 Stockton St. [\u003ca href=\"https://www.google.com/maps/place/Mama's/@37.8024094,-122.4122764,15z/data=!4m5!3m4!1s0x0:0x8e4e3b22143a03fc!8m2!3d37.80146!4d-122.4095298\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 362-6421\u003cbr>\nHours: Tues-Sun, 8am-3pm\u003c/p>\n\u003cp>Mama's is a San Francisco classic, serving breakfast for 50 years. People stand in line for the pastries, French toast, and the signature breakfast sandwich. But if you're going to wait that long, you might as well splurge on the tasty fresh spinach and Dungeness crab omelette. Breakfast is served all day. Cash only.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eatatplow.com/\" target=\"_blank\">Plow\u003c/a>\u003c/strong>\u003cbr>\n1299 18th St. [\u003ca href=\"https://www.google.com/maps/place/Plow/@37.7625484,-122.3953852,15z/data=!4m5!3m4!1s0x0:0x16f31097c5eb540b!8m2!3d37.7625484!4d-122.3953852\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 821-7569\u003cbr>\nHours: Mon-Fri, 7am-2pm; Sat, Sun, 8am-2pm\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>It might have started as a small neighborhood breakfast spot, but Plow is definitely not under the radar. The line is long, especially on weekends, and the spot is small. They don't take reservations and doesn't seat groups larger than six. But once you're in, the eggs are on point and the signature potatoes have something of a cult following. Order The Plow to sample it all -- two eggs, bacon or sausage, ricotta pancakes, and those Plow potatoes.\u003c/p>\n\u003cfigure id=\"attachment_113312\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/dotties.jpg\">\u003cimg class=\"size-full wp-image-113312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/dotties.jpg\" alt=\"The scramble at Dottie's True Blue Cafe.\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The scramble at Dottie's True Blue Cafe. \u003ccite>(Courtesy of Dottie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/dotties-true-blue-cafe-san-francisco\" target=\"_blank\">Dottie's True Blue Cafe\u003c/a>\u003cbr>\n\u003c/strong>28 6th St. [\u003ca href=\"https://www.google.com/maps/place/Dottie's+True+Blue+Cafe/@37.7816977,-122.4100106,15z/data=!4m2!3m1!1s0x0:0x867a357594d7793d?sa=X&sqi=2&ved=0ahUKEwihw8eniYjQAhXjzVQKHVGODlYQ_BIIfDAK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 885-2767\u003cbr>\nHours: Mon, Thurs, Fri, 7:30am-3pm; Sat, Sun, 7:30am-4pm\u003c/p>\n\u003cp>Though it's moved locations, Dottie's has kept its fans for over 20 years. And in that time it's developed a reputation for big portions and home-style cooking. It's even been featured on Diners, Drive-Ins, and Dives. The chili cornbread with spicy jalapeno jelly is a crowd favorite. But first, you'll want some of Dottie's namesake pancakes or the whiskey fennel sausage scramble.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda's French Soul Food\u003c/a>\u003cbr>\n\u003c/strong>652 Polk St. [\u003ca href=\"https://www.google.com/maps/place/Brenda's+French+Soul+Food/@37.7829023,-122.4190358,15z/data=!4m5!3m4!1s0x0:0xa78fa85ec6c57d21!8m2!3d37.7829023!4d-122.4190358\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 345-8100\u003cbr>\nHours: Mon, Tues, 8am-3pm; Wed-Sat, 8am-10pm; Sun, 8am-8pm\u003c/p>\n\u003cp>Maybe you could have figured this out from the name, but this place is all about the Creole classics. Shrimp and grits smothered in gravy, fried chicken, and beignets -- so many beignets, even crawfish and stuffed beignets. Or just order the beignet flight. No reservations, though you can order food delivered straight to your door through Caviar (if you want to take the breakfast in bed thing to another level). Breakfast is served until 3 p.m. each day, except on Sundays when you can order brunch all day.\u003c/p>\n\u003cp>\u003ca href=\"http://www.justforyoucafe.com/\" target=\"_blank\">\u003cstrong>Just for You Cafe\u003cbr>\n\u003c/strong>\u003c/a>732 22nd St. [\u003ca href=\"https://www.google.com/maps/place/Just+For+You+Cafe/@37.7580453,-122.3889006,15z/data=!4m5!3m4!1s0x0:0x3774affdf48b56cd!8m2!3d37.7580453!4d-122.3889006\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-3033\u003cbr>\nHours: Mon-Fri, 7:30am-3pm; Sat, Sun, 8am-5pm\u003c/p>\n\u003cp>This Dogpatch spot is known for its wide range of dishes -- eggs with grilled catfish or a breakfast burrito or French toast -- and for its anything goes attitude. Try the Hangtown Fry, guaranteed to cure your hangover. Almost everything comes with jalapeno salsa and the mimosas are served in pint glasses, which will not cure your hangover.\u003c/p>\n\u003cfigure id=\"attachment_113313\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM.png\">\u003cimg class=\"size-medium wp-image-113313\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-800x1006.png\" alt=\"A simple breakfast and coffee at Reveille Coffee Company\" width=\"800\" height=\"1006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-800x1006.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-160x201.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-768x966.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-240x302.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-375x472.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-520x654.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM.png 954w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A simple breakfast and coffee at Reveille Coffee Company \u003ccite>(Courtesy of Cafe Reveille)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafereveille.com/\" target=\"_blank\">\u003cstrong>Reveille Coffee Co.\u003cbr>\n\u003c/strong>\u003c/a>610 Long Bridge St. [\u003ca href=\"https://www.google.com/maps/place/Cafe+R%C3%A9veille/@37.7735299,-122.3920561,15z/data=!4m2!3m1!1s0x0:0xfdddfa12d0dbe0c1?sa=X&ved=0ahUKEwiK3JHTpojQAhVqxVQKHefcDvwQ_BIIczAK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 580-7260\u003cbr>\nHours: Mon-Fri, 7:30-10:30am and 11:15am-3pm; Sat, Sun, 8am-4pm\u003c/p>\n\u003cp>Reveille is best known for its coffee, but it's about more than that -- at least in the Mission Bay location. While the coffee company has a number of spots, it's the one on Long Bridge Street that comes with an adjoining Reveille Cafe for weekday breakfast and lunch, and weekend brunch. You'll want to try the house-made granola and the hotcakes -- a mix of oat crumble, toasted almonds, blueberry compote, and maple syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themillsf.com/\" target=\"_blank\">\u003cstrong>The Mill\u003cbr>\n\u003c/strong>\u003c/a>736 Divisadero St. [\u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764784,-122.437911,15z/data=!4m5!3m4!1s0x0:0x185a61a92a363ce8!8m2!3d37.7764784!4d-122.437911\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 345-1953\u003cbr>\nHours: Mon, 7am-9pm; Tues-Sun, 7am-7pm\u003c/p>\n\u003cp>The Mill is the known as the place that launched the $4 toast craze, but maybe there's a reason that trend started here. The bread is \u003cem>good\u003c/em> and that's pretty much all there is on the menu: different kinds of toast piled high with toppings, and freshly baked breads and granola from \u003ca href=\"http://www.joseybakerbread.com/\" target=\"_blank\">Josey Baker Bread\u003c/a> (with regular pizza nights). Coffee comes from \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://outerlandssf.com/\" target=\"_blank\">\u003cstrong>Outerlands\u003cbr>\n\u003c/strong>\u003c/a>4001 Judah St. [\u003ca href=\"https://www.google.com/maps/place/Outerlands/@37.7602623,-122.5050272,15z/data=!4m5!3m4!1s0x0:0x6b5937dc1cdee92d!8m2!3d37.7602623!4d-122.5050272\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 661-6140\u003cbr>\nHours: Daily, 9am-3pm, 5-10pm\u003c/p>\n\u003cp>Around the corner from Trouble Coffee -- also a good spot to stop, Outerlands is worth the trek to the Outer Sunset. Get there early, though. On weekdays, breakfast is only offered until it sells out. Weekend brunch runs until the leisurely hour of 3 p.m., but the line is always long. The weekend menu is also longer, with the house speciality as a favorite: Eggs in Jail -- eggs inside toast, with bacon, aioli, and arugula on top. Or try the cornbread benedict and the Dutch pancakes, topped with apples, ricotta, or bacon.\u003c/p>\n\u003cfigure id=\"attachment_113314\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftsmanandwolves.jpg\">\u003cimg class=\"size-full wp-image-113314\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftsmanandwolves.jpg\" alt=\"The Rebel Within muffin at Craftsman and Wolves.\" width=\"550\" height=\"440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves.jpg 550w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-520x416.jpg 520w\" sizes=\"(max-width: 550px) 100vw, 550px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Rebel Within muffin at Craftsman and Wolves. \u003ccite>(Courtesy of Craftsman and Wolves)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">\u003cstrong>Craftsman and Wolves\u003cbr>\n\u003c/strong>\u003c/a>746 Valencia St. [\u003ca href=\"https://www.google.com/maps/place/Craftsman+and+Wolves/@37.7609039,-122.4217469,15z/data=!4m5!3m4!1s0x0:0xa60125d472a41c83!8m2!3d37.7609039!4d-122.4217469\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 913-7713\u003cbr>\nHours: Mon-Thurs, 7am-6pm; Fri, 7am-7pm; Sat, 8am-7pm; Sun, 8am-6pm\u003c/p>\n\u003cp>Craftsman and Wolves is a bakery, but it's so much more than a bakery. The famous The Rebel Within muffin is their specialty item: a savory asiago cheese muffin with a surprise soft-boiled egg inside. Almost everything here is more than it seems. Try the matcha snickerdoodle cookies or the salted caramel apple kouign-amman. There are also seasonal dishes, like the Thanksgiving Pop-Tart. There's another location on Pacific Avenue and a smaller set-up on Yosemite Avenue.\u003c/p>\n\u003cp>\u003ca href=\"http://rosescafesf.com/\" target=\"_blank\">\u003cstrong>Rose's Cafe\u003cbr>\n\u003c/strong>\u003c/a>2298 Union St. [\u003ca href=\"https://www.google.com/maps/place/Rose's+Cafe/@37.7970694,-122.4370555,15z/data=!4m2!3m1!1s0x0:0x5484b186fe6c3231?sa=X&ved=0ahUKEwiZlpawxIjQAhVkqFQKHadqAAMQ_BIIfjAM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 775-2200\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat, 8am-9:30pm; Sun, 8am-9pm\u003c/p>\n\u003cp>You probably didn't think breakfast needed a wood-burning stove. But you were wrong. Try the breakfast pizza or the smoked salmon pizza with scrambled eggs. There's also more traditional breakfast items (during breakfast hours on the weekday and with a separate brunch menu on weekends). Top those off with the warm rice pudding with pears.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ellassanfrancisco.com/\" target=\"_blank\">\u003cstrong>Ella's\u003cbr>\n\u003c/strong>\u003c/a>500 Presidio Ave. [\u003ca href=\"https://www.google.com/maps/place/Ella's/@37.7871339,-122.4466032,15z/data=!4m5!3m4!1s0x0:0xf53b0401b475c774!8m2!3d37.7871339!4d-122.4466032\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 441-5669\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sat, Sun, 8:30am-3pm\u003c/p>\n\u003cp>The brunch menu rotates, so you never know \u003cem>exactly\u003c/em> what you'll get, but you do know it'll be good. You also know there'll be a line on weekends (but maybe not a multi-hour wait). Try the brandied orange French toast and the famous chicken hash. All the baked good are made from scratch -- and have been for the last 20 years. And, no matter what, you can start the meal with a sticky bun.\u003c/p>\n\u003cfigure id=\"attachment_113316\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chicken-and-waffles.jpg\">\u003cimg class=\"size-medium wp-image-113316\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chicken-and-waffles-800x600.jpg\" alt=\"Chicken and waffles at Farmer Brown.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken and waffles at Farmer Brown. \u003ccite>(Courtesy of Farmer Brown)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com/\" target=\"_blank\">\u003cstrong>Farmer Brown\u003c/strong>\u003c/a>\u003cbr>\n25 Mason St. [\u003ca href=\"https://www.google.com/maps/place/farmerbrown/@37.7835793,-122.4094155,15z/data=!4m5!3m4!1s0x0:0x11c9d3b90944f979!8m2!3d37.7835793!4d-122.4094155\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 409-3276\u003cbr>\nHours: Sun-Wed, 10am-2:30pm, 5-9pm; Thurs-Sat, 10am-2:30pm, 5-10pm\u003c/p>\n\u003cp>The motto here: soul is about more than just biscuits and gravy. The hip spot does dinner and drinks in the evening, but it's all about Southern comfort breakfast food in the morning. You'll definitely want the chicken and waffles. Saturday and Sunday, try the brunch buffet in the mornings -- no reservations for weekend brunch, but eat all you want once you're there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">\u003cstrong>Boulette's Larder\u003cbr>\n\u003c/strong>\u003c/a>The Ferry Building [\u003ca href=\"https://www.google.com/maps/place/Boulettes+Larder/@37.7955128,-122.3934834,15z/data=!4m5!3m4!1s0x0:0xae0ff3c6a9d51cee!8m2!3d37.7955128!4d-122.3934834\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 399-1155\u003cbr>\nHours: Tues-Fri, 8-10:30am, 11:30am-3pm, 6-9:30pm; Sat, 8-10:30am, 11:30am-3pm, 4:30-8pm; Sun, 10am-2:30pm\u003c/p>\n\u003cp>OK, yes, it's in the Ferry Building and who goes to the Ferry Building for breakfast? Well, everyone. During the weekday, you can get breakfast during the early morning hours, but Sunday brunch is served all day. Relax and enjoy the seasonally-inspired poached eggs and scrambles. The menu changes regularly. There are also beignets and lots of cocktails, and a shop next door.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theheartbaker.com/\" target=\"_blank\">\u003cstrong>Heartbaker\u003cbr>\n\u003c/strong>\u003c/a>1408 Clement St. [\u003ca href=\"https://www.google.com/maps/place/Heartbaker/@37.7826511,-122.4743958,15z/data=!4m5!3m4!1s0x0:0x46f7efa38efce072!8m2!3d37.7826511!4d-122.4743958\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 592-6008\u003cbr>\nHours: Tues, 7:30am-5pm; Wed-Fri, 7:30am-9pm; Sat, 9am-5pm; Sun, 9am-4pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's really all about the hand-made baked goods. (Even the eggs Benedict are served on house-made biscuits.) But there's plenty of breakfast to go with your bread pudding or salted caramel brownie. Try the Benedict sandwich or smoked salmon benedict. And sit on the outdoor patio to enjoy your breakfast in the sun.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113148/bay-area-bites-guide-best-places-for-breakfast-in-san-francisco","authors":["1459"],"categories":["bayareabites_1516","bayareabites_13746","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_477","bayareabites_1368"],"featImg":"bayareabites_113216","label":"source_bayareabites_113148"},"bayareabites_108531":{"type":"posts","id":"bayareabites_108531","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108531","score":null,"sort":[1461426789000]},"guestAuthors":[],"slug":"wat-mongkolratanaram-berkeleys-thai-temple-celebrates-the-new-year","title":"Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year","publishDate":1461426789,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\nhttps://youtu.be/ANmCU-syCYE\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\nhttps://youtu.be/Mefs5WPiDdo\u003c/p>\n\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.","status":"publish","parent":0,"modified":1554246560,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":767},"headData":{"title":"Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year | KQED","description":"The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year","datePublished":"2016-04-23T15:53:09.000Z","dateModified":"2019-04-02T23:09:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"108531 http://ww2.kqed.org/bayareabites/?p=108531","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/23/wat-mongkolratanaram-berkeleys-thai-temple-celebrates-the-new-year/","disqusTitle":"Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year","path":"/bayareabites/108531/wat-mongkolratanaram-berkeleys-thai-temple-celebrates-the-new-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ANmCU-syCYE'\n title='//www.youtube.com/embed/ANmCU-syCYE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Mefs5WPiDdo'\n title='//www.youtube.com/embed/Mefs5WPiDdo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108531/wat-mongkolratanaram-berkeleys-thai-temple-celebrates-the-new-year","authors":["5575"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_50","bayareabites_12493","bayareabites_1763","bayareabites_1246","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_14751","bayareabites_1368","bayareabites_92","bayareabites_15431","bayareabites_1190","bayareabites_15427"],"featImg":"bayareabites_108911","label":"bayareabites"},"bayareabites_107936":{"type":"posts","id":"bayareabites_107936","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107936","score":null,"sort":[1458927427000]},"guestAuthors":[],"slug":"springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","title":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce","publishDate":1458927427,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’m a little obsessed with \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>. I love their bread, I love their pastries, but I especially love their savory brunch and lunch items. Anytime I have guests come visit, we head there for the always-popular brunch, and I almost always get their fabulous “Eggs Bennie” with spinach.\u003cbr>\n[aside postID=\"bayareabites_107926,bayareabites_94456\"]\u003cbr>\nThis is my take on their gorgeous dish – complete with thick slices of crunchy country-style toast, excellent-quality ham, and a lemony hollandaise. I use their Meyer lemon-rosemary bread for the base, but you can use any great bread that you love: levain, sourdough, etc. \u003c/p>\n\u003cp>To cut down on the time this takes, I also worked in some time-saving steps. Hollandaise doesn’t have to be a chore over the stovetop when you can make it in a snap in a blender. And instead of poaching the eggs, I just fry mine, which takes less time and effort. \u003c/p>\n\u003cp>To make this a great dish for entertaining, such as a celebratory Easter brunch, I chose to add roasted fresh asparagus. Not only do I simply adore asparagus, but it also happens to go exceedingly well with lemon, hollandaise, and eggs. \u003c/p>\n\u003cp>This makes 4 to 8 servings, depending on how hungry you are. One was plenty for me, but if you are hungry by all means eat two!\u003c/p>\n\u003cul>\n\u003cstrong>Here are some ideas for personalizing your dish:\u003c/strong>\n\u003cli>Swap out sautéed spinach for the asparagus\u003c/li>\n\u003cli>Leave out the ham for vegetarian version\u003c/li>\n\u003cli>Use bacon or pancetta in place of the ham\u003c/li>\n\u003cli>Use toasted English muffins in place of the bread\u003c/li>\n\u003cli>Poach the eggs instead of frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg\" alt=\"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Eggs Benedict with Asparagus\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-recipe.pdf\" target=\"_blank\">Printer-Friendly Recipe\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 4 to 8 servings, depending on how hungry you are\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Quick Lemony Hollandaise Sauce (makes about 1 cup)\u003c/em>\u003c/strong>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>3 tablespoons fresh lemon juice\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons unsalted butter\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 lb medium asparagus spears, tough ends snapped off\n\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>8 slices good-quality, thinly sliced ham (I used \u003ca href=\"http://www.forkintheroad.com/eat-savor-share/deli-meats/uncured-black-forest-ham\" target=\"_blank\">Fork in the Road Black Forest ham\u003c/a> from Whole Foods)\u003c/li>\n\u003cli>8 large organic eggs\u003c/li>\n\u003cli>8 slices your favorite country-style crusty bread (I used Della Fattoria’s Meyer lemon-rosemary bread)\u003c/li>\n\u003cli>1 tablespoon finely chopped chives\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg\" alt=\"Snap off the tough ends of the asparagus before roasting.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Snap off the tough ends of the asparagus before roasting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>To make the Hollandaise sauce, put the egg yolks, lemon juice, and salt in a blender jar or the bowl of a small food processor. In a small saucepan, heat the butter until melted and hot. Secure the lid of the blender or processor, and, turn the machine on. With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. Transfer to a heatproof bowl set over a pan of hot water (or a saucepan over low heat); cover the bowl and set aside to keep warm, stirring occasionally.\u003c/li>\n\u003cfigure id=\"attachment_108020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg\" alt=\"Separate the egg yolks and add them to the blender to make the Hollandaise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Separate the egg yolks and add them to the blender to make the Hollandaise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-blender.jpg\" alt=\"With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg\" alt=\"Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. (\u003cstrong>Note:\u003c/strong> the amount of time it takes depends on the thickness of your spears; its best to err on the side of more crisp spears as they will remain in the warm oven for a few minutes while you finish the other components of the dish.)\u003c/li>\n\u003cfigure id=\"attachment_108016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg\" alt=\"Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. When the asparagus is ready, turn off the oven and leave the door closed to keep warm while you finish making the rest of the dish.\u003c/li>\n\u003cfigure id=\"attachment_108015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg\" alt=\"Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the asparagus is roasting, toast the bread and make the eggs. Using two large frying pans, warm 1 tablespoon butter or olive oil in each pan over medium heat (unless you have a griddle and can fit all 8 eggs on that). Fry the eggs to medium (I made mine sunnyside up, just cover the pan to help the tops of the whites cook through).\u003c/li>\n\u003cfigure id=\"attachment_108021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg\" alt=\"Fry the eggs to medium.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the eggs to medium. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While you are plating, re-warm the Hollandaise gently over the pot of hot water if necessary.\u003c/li>\n\u003cli>Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. Top each slice with a fried egg, then spoon some Hollandaise over the top. Garnish with the chopped chives and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_108018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg\" alt=\"Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg\" alt=\"Top each slice with a fried egg, then spoon some Hollandaise over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with a fried egg, then spoon some Hollandaise over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg\" alt=\"Garnish with the chopped chives and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the chopped chives and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Roasted asparagus pairs beautifully with both eggs and Hollandaise sauce, so it’s a natural in this updated version of Eggs Benedict.","status":"publish","parent":0,"modified":1554151029,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":983},"headData":{"title":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce | KQED","description":"Roasted asparagus pairs beautifully with both eggs and Hollandaise sauce, so it’s a natural in this updated version of Eggs Benedict.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce","datePublished":"2016-03-25T17:37:07.000Z","dateModified":"2019-04-01T20:37:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107936 http://ww2.kqed.org/bayareabites/?p=107936","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/25/springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce/","disqusTitle":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce","WpOldSlug":"easter-brunch-springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","path":"/bayareabites/107936/springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a little obsessed with \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>. I love their bread, I love their pastries, but I especially love their savory brunch and lunch items. Anytime I have guests come visit, we head there for the always-popular brunch, and I almost always get their fabulous “Eggs Bennie” with spinach.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_107926,bayareabites_94456","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is my take on their gorgeous dish – complete with thick slices of crunchy country-style toast, excellent-quality ham, and a lemony hollandaise. I use their Meyer lemon-rosemary bread for the base, but you can use any great bread that you love: levain, sourdough, etc. \u003c/p>\n\u003cp>To cut down on the time this takes, I also worked in some time-saving steps. Hollandaise doesn’t have to be a chore over the stovetop when you can make it in a snap in a blender. And instead of poaching the eggs, I just fry mine, which takes less time and effort. \u003c/p>\n\u003cp>To make this a great dish for entertaining, such as a celebratory Easter brunch, I chose to add roasted fresh asparagus. Not only do I simply adore asparagus, but it also happens to go exceedingly well with lemon, hollandaise, and eggs. \u003c/p>\n\u003cp>This makes 4 to 8 servings, depending on how hungry you are. One was plenty for me, but if you are hungry by all means eat two!\u003c/p>\n\u003cul>\n\u003cstrong>Here are some ideas for personalizing your dish:\u003c/strong>\n\u003cli>Swap out sautéed spinach for the asparagus\u003c/li>\n\u003cli>Leave out the ham for vegetarian version\u003c/li>\n\u003cli>Use bacon or pancetta in place of the ham\u003c/li>\n\u003cli>Use toasted English muffins in place of the bread\u003c/li>\n\u003cli>Poach the eggs instead of frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg\" alt=\"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Eggs Benedict with Asparagus\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-recipe.pdf\" target=\"_blank\">Printer-Friendly Recipe\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 4 to 8 servings, depending on how hungry you are\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>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Quick Lemony Hollandaise Sauce (makes about 1 cup)\u003c/em>\u003c/strong>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>3 tablespoons fresh lemon juice\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons unsalted butter\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 lb medium asparagus spears, tough ends snapped off\n\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>8 slices good-quality, thinly sliced ham (I used \u003ca href=\"http://www.forkintheroad.com/eat-savor-share/deli-meats/uncured-black-forest-ham\" target=\"_blank\">Fork in the Road Black Forest ham\u003c/a> from Whole Foods)\u003c/li>\n\u003cli>8 large organic eggs\u003c/li>\n\u003cli>8 slices your favorite country-style crusty bread (I used Della Fattoria’s Meyer lemon-rosemary bread)\u003c/li>\n\u003cli>1 tablespoon finely chopped chives\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg\" alt=\"Snap off the tough ends of the asparagus before roasting.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Snap off the tough ends of the asparagus before roasting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>To make the Hollandaise sauce, put the egg yolks, lemon juice, and salt in a blender jar or the bowl of a small food processor. In a small saucepan, heat the butter until melted and hot. Secure the lid of the blender or processor, and, turn the machine on. With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. Transfer to a heatproof bowl set over a pan of hot water (or a saucepan over low heat); cover the bowl and set aside to keep warm, stirring occasionally.\u003c/li>\n\u003cfigure id=\"attachment_108020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg\" alt=\"Separate the egg yolks and add them to the blender to make the Hollandaise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Separate the egg yolks and add them to the blender to make the Hollandaise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-blender.jpg\" alt=\"With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg\" alt=\"Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. (\u003cstrong>Note:\u003c/strong> the amount of time it takes depends on the thickness of your spears; its best to err on the side of more crisp spears as they will remain in the warm oven for a few minutes while you finish the other components of the dish.)\u003c/li>\n\u003cfigure id=\"attachment_108016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg\" alt=\"Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. When the asparagus is ready, turn off the oven and leave the door closed to keep warm while you finish making the rest of the dish.\u003c/li>\n\u003cfigure id=\"attachment_108015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg\" alt=\"Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the asparagus is roasting, toast the bread and make the eggs. Using two large frying pans, warm 1 tablespoon butter or olive oil in each pan over medium heat (unless you have a griddle and can fit all 8 eggs on that). Fry the eggs to medium (I made mine sunnyside up, just cover the pan to help the tops of the whites cook through).\u003c/li>\n\u003cfigure id=\"attachment_108021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg\" alt=\"Fry the eggs to medium.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the eggs to medium. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While you are plating, re-warm the Hollandaise gently over the pot of hot water if necessary.\u003c/li>\n\u003cli>Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. Top each slice with a fried egg, then spoon some Hollandaise over the top. Garnish with the chopped chives and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_108018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg\" alt=\"Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg\" alt=\"Top each slice with a fried egg, then spoon some Hollandaise over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with a fried egg, then spoon some Hollandaise over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg\" alt=\"Garnish with the chopped chives and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the chopped chives and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107936/springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_828","bayareabites_477","bayareabites_1368","bayareabites_2044","bayareabites_15370","bayareabites_15374","bayareabites_14738","bayareabites_8986"],"featImg":"bayareabites_108004","label":"bayareabites"},"bayareabites_107391":{"type":"posts","id":"bayareabites_107391","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107391","score":null,"sort":[1457193229000]},"guestAuthors":[],"slug":"cafe-eugene-brings-daily-brunch-to-solano-avenue-in-albany","title":"Café Eugene Brings Daily Brunch to Solano Avenue in Albany","publishDate":1457193229,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_107407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/interior-1920.jpg\" alt=\"Inside Cafe Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Cafe Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albany, California is to Berkeley what Berkeley once was to San Francisco: a chill town where parking is easy, people aren’t in a hurry, and it’s OK to linger over a meal. It’s the perfect spot for a brunch menu that runs until 3pm every day, complete with Catahoula coffee for the morning set, craft cocktails for afternoon diners, and a menu that is planted squarely in both breakfast and lunch, leaving no craving unaddressed.\u003c/p>\n\u003cp>What is Oregon cooking, anyway? Besides the stellar berries and wild salmon, it’s not a lot different from the cooking of the Berkeley of yore, a town once known as a West Coast hippie enclave. In other words, it’s healthful, carefully prepared with local ingredients, and satiating. We used to call it “farm-to-table,” but now that goes without saying.\u003c/p>\n\u003cp>Co-owner Ryan Murff, along with partner Jon Guhl — the duo also own Little Star Pizza and Boss Burger in the same block — grew up in Eugene Oregon, and the menu reflects some of Murff's favorite childhood dishes.\u003c/p>\n\u003cfigure id=\"attachment_107396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4661-1920.jpg\" alt=\"Green eggs and sam at Café Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green eggs and sam at Café Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is so compelling that it’s hard to choose what to order. We tried three dishes, starting with “green eggs and sam,” whose central feature, a homemade biscuit, was just the right ratio of soft to crisp, not at all sweet, and dense without being heavy. (Our server said the biscuits were actually in homage to chef Amanda Joost Gehring’s grandmother. She isn’t from Oregon, but they’re so good it hardly matters.) In between were eggs scrambled with kale, avocado slices, and slices of exquisite house-smoked salmon. On top, hollandaise sauce, something I’ve avoided for many years because of its reputation (in American restaurants) for over-emulsified heaviness. This homemade version was light and lemony, as delightful a sauce as it was meant to be. On the side, crispy fried potatoes sang with earthy simplicity, topped with sour cream and chives.\u003c/p>\n\u003cfigure id=\"attachment_107397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4667-1920.jpg\" alt=\"Crispy fried potatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy fried potatoes \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tofu paté sandwich is the one menu item that really does seem straight off a 1980s vegan menu. I honestly don’t know how it tastes so good, but it starts with Acme Italian batard. The toast is slathered with the paté, a creamy, herbaceous spread that is rich without being heavy, and topped with julienned rainbow carrots and a mixture of herbs and sprouts. It’s light, but filling, and modeled, according to Murff, after Eugene restaurant Toby’s claim to fame.\u003c/p>\n\u003cfigure id=\"attachment_107399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4708-1920.jpg\" alt=\"Tofu paté sandwich, a superb throwback menu item.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu paté sandwich, a superb throwback menu item. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And we tried a twist on chile rellenos, a “strata” made from roasted poblano chiles, gruyere and mild cheese curds, topped with a poached egg and served with a Treviso chicory salad. It’s the perfect occasion to ask for the homemade habañero hot sauce, a super-spicy, but not bitter, sauce that goes well with all the egg dishes.\u003c/p>\n\u003cfigure id=\"attachment_107400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4710-1920.jpg\" alt=\"Chile relleno strata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile relleno strata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are gracious, well-informed, unobtrusive and helpful.\u003c/p>\n\u003cfigure id=\"attachment_107398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4670-1920.jpg\" alt=\"Multi-tasking server Aaron mixing up a bloody Mary behind the bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Multi-tasking server Aaron mixing up a bloody Mary behind the bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Café Eugene is for the hippie in all of us, the one who could actually rock it in the kitchen and whose food has universal appeal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeeugene.com\" target=\"_blank\">\u003cstrong>Café Eugene\u003c/strong>\u003c/a>\u003cbr>\n1175 Solano Ave. [\u003ca href=\"https://goo.gl/Vr9g9d\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 647-9999\u003cbr>\nHours: Sun-Thu, 8am-9pm; Fri-Sat, 8am-10pm\u003cbr>\nPrice range: $$ (brunch entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeeugene/\" target=\"_blank\">Cafe Eugene\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eugeneinalbany\" target=\"_blank\">@eugeneinalbany\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cafeeugene/\" target=\"_blank\">cafeeugene\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"This laid back café focuses on the food of co-owner Ryan Murff’s Eugene, Oregon childhood.","status":"publish","parent":0,"modified":1457471368,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":621},"headData":{"title":"Café Eugene Brings Daily Brunch to Solano Avenue in Albany | KQED","description":"This laid back café focuses on the food of co-owner Ryan Murff’s Eugene, Oregon childhood.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Café Eugene Brings Daily Brunch to Solano Avenue in Albany","datePublished":"2016-03-05T15:53:49.000Z","dateModified":"2016-03-08T21:09:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107391 http://ww2.kqed.org/bayareabites/?p=107391","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/05/cafe-eugene-brings-daily-brunch-to-solano-avenue-in-albany/","disqusTitle":"Café Eugene Brings Daily Brunch to Solano Avenue in Albany","source":"Restaurants","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/107391/cafe-eugene-brings-daily-brunch-to-solano-avenue-in-albany","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_107407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/interior-1920.jpg\" alt=\"Inside Cafe Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Cafe Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albany, California is to Berkeley what Berkeley once was to San Francisco: a chill town where parking is easy, people aren’t in a hurry, and it’s OK to linger over a meal. It’s the perfect spot for a brunch menu that runs until 3pm every day, complete with Catahoula coffee for the morning set, craft cocktails for afternoon diners, and a menu that is planted squarely in both breakfast and lunch, leaving no craving unaddressed.\u003c/p>\n\u003cp>What is Oregon cooking, anyway? Besides the stellar berries and wild salmon, it’s not a lot different from the cooking of the Berkeley of yore, a town once known as a West Coast hippie enclave. In other words, it’s healthful, carefully prepared with local ingredients, and satiating. We used to call it “farm-to-table,” but now that goes without saying.\u003c/p>\n\u003cp>Co-owner Ryan Murff, along with partner Jon Guhl — the duo also own Little Star Pizza and Boss Burger in the same block — grew up in Eugene Oregon, and the menu reflects some of Murff's favorite childhood dishes.\u003c/p>\n\u003cfigure id=\"attachment_107396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4661-1920.jpg\" alt=\"Green eggs and sam at Café Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green eggs and sam at Café Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is so compelling that it’s hard to choose what to order. We tried three dishes, starting with “green eggs and sam,” whose central feature, a homemade biscuit, was just the right ratio of soft to crisp, not at all sweet, and dense without being heavy. (Our server said the biscuits were actually in homage to chef Amanda Joost Gehring’s grandmother. She isn’t from Oregon, but they’re so good it hardly matters.) In between were eggs scrambled with kale, avocado slices, and slices of exquisite house-smoked salmon. On top, hollandaise sauce, something I’ve avoided for many years because of its reputation (in American restaurants) for over-emulsified heaviness. This homemade version was light and lemony, as delightful a sauce as it was meant to be. On the side, crispy fried potatoes sang with earthy simplicity, topped with sour cream and chives.\u003c/p>\n\u003cfigure id=\"attachment_107397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4667-1920.jpg\" alt=\"Crispy fried potatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy fried potatoes \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tofu paté sandwich is the one menu item that really does seem straight off a 1980s vegan menu. I honestly don’t know how it tastes so good, but it starts with Acme Italian batard. The toast is slathered with the paté, a creamy, herbaceous spread that is rich without being heavy, and topped with julienned rainbow carrots and a mixture of herbs and sprouts. It’s light, but filling, and modeled, according to Murff, after Eugene restaurant Toby’s claim to fame.\u003c/p>\n\u003cfigure id=\"attachment_107399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4708-1920.jpg\" alt=\"Tofu paté sandwich, a superb throwback menu item.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu paté sandwich, a superb throwback menu item. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And we tried a twist on chile rellenos, a “strata” made from roasted poblano chiles, gruyere and mild cheese curds, topped with a poached egg and served with a Treviso chicory salad. It’s the perfect occasion to ask for the homemade habañero hot sauce, a super-spicy, but not bitter, sauce that goes well with all the egg dishes.\u003c/p>\n\u003cfigure id=\"attachment_107400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4710-1920.jpg\" alt=\"Chile relleno strata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile relleno strata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are gracious, well-informed, unobtrusive and helpful.\u003c/p>\n\u003cfigure id=\"attachment_107398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4670-1920.jpg\" alt=\"Multi-tasking server Aaron mixing up a bloody Mary behind the bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Multi-tasking server Aaron mixing up a bloody Mary behind the bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Café Eugene is for the hippie in all of us, the one who could actually rock it in the kitchen and whose food has universal appeal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeeugene.com\" target=\"_blank\">\u003cstrong>Café Eugene\u003c/strong>\u003c/a>\u003cbr>\n1175 Solano Ave. [\u003ca href=\"https://goo.gl/Vr9g9d\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 647-9999\u003cbr>\nHours: Sun-Thu, 8am-9pm; Fri-Sat, 8am-10pm\u003cbr>\nPrice range: $$ (brunch entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeeugene/\" target=\"_blank\">Cafe Eugene\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eugeneinalbany\" target=\"_blank\">@eugeneinalbany\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cafeeugene/\" target=\"_blank\">cafeeugene\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107391/cafe-eugene-brings-daily-brunch-to-solano-avenue-in-albany","authors":["5575"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_9995","bayareabites_1368","bayareabites_15329","bayareabites_15330","bayareabites_12030","bayareabites_13994"],"featImg":"bayareabites_107396","label":"source_bayareabites_107391"},"bayareabites_106406":{"type":"posts","id":"bayareabites_106406","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106406","score":null,"sort":[1455298432000]},"guestAuthors":[],"slug":"craving-breakfast-hash-bab-reviews-6-east-bay-spots-serving-up-this-classic-dish","title":"Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish","publishDate":1455298432,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n","blocks":[],"excerpt":"BAB reviews six decadent breakfast hashes with everything from pork belly to tempeh. ","status":"publish","parent":0,"modified":1455654669,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1301},"headData":{"title":"Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish | KQED","description":"BAB reviews six decadent breakfast hashes with everything from pork belly to tempeh. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish","datePublished":"2016-02-12T17:33:52.000Z","dateModified":"2016-02-16T20:31:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106406 http://ww2.kqed.org/bayareabites/?p=106406","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/12/craving-breakfast-hash-bab-reviews-6-east-bay-spots-serving-up-this-classic-dish/","disqusTitle":"Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish","path":"/bayareabites/106406/craving-breakfast-hash-bab-reviews-6-east-bay-spots-serving-up-this-classic-dish","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\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.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\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>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106406/craving-breakfast-hash-bab-reviews-6-east-bay-spots-serving-up-this-classic-dish","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_15286","bayareabites_8924","bayareabites_1368","bayareabites_15261","bayareabites_9290","bayareabites_15092","bayareabites_11000","bayareabites_15262","bayareabites_15134"],"featImg":"bayareabites_106450","label":"bayareabites"},"bayareabites_81792":{"type":"posts","id":"bayareabites_81792","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81792","score":null,"sort":[1399740951000]},"guestAuthors":[],"slug":"bay-area-bites-mothers-day-brunch-menu-6-springtime-recipes","title":"Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes","publishDate":1399740951,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I started to think about putting together a celebratory Mother's Day brunch menu (or any brunch menu for that matter), I first consider how many people I'm having over and how many dishes I am willing to prepare early in the day. At the very least, I like to serve a fun drink (whether alcoholic or non), a \"main\" course which is generally savory, and something a little bit sweet and bread-y. Also, you want to strike a balance between dishes that can be (mostly) prepared in advance and some that might need some last-minute attention.\u003c/p>\n\u003cp>This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. Now I just need to get someone to make this for me on Mother's Day!\u003c/p>\n\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cstrong>Springtime Strawberry-lemon mini muffins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Springtime Frittata with Asparagus, Leeks, and Herbs. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">\u003cstrong>Springtime Frittata with Asparagus, Leeks, and Herbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cstrong>Brûléed Grapefruit with Vanilla Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cstrong>Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cstrong>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cstrong>Fresh Rhubarb Fizz Cocktail\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. ","status":"publish","parent":0,"modified":1526138714,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":219},"headData":{"title":"Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes | KQED","description":"This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes","datePublished":"2014-05-10T16:55:51.000Z","dateModified":"2018-05-12T15:25:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81792 http://blogs.kqed.org/bayareabites/?p=81792","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/10/bay-area-bites-mothers-day-brunch-menu-6-springtime-recipes/","disqusTitle":"Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes","path":"/bayareabites/81792/bay-area-bites-mothers-day-brunch-menu-6-springtime-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I started to think about putting together a celebratory Mother's Day brunch menu (or any brunch menu for that matter), I first consider how many people I'm having over and how many dishes I am willing to prepare early in the day. At the very least, I like to serve a fun drink (whether alcoholic or non), a \"main\" course which is generally savory, and something a little bit sweet and bread-y. Also, you want to strike a balance between dishes that can be (mostly) prepared in advance and some that might need some last-minute attention.\u003c/p>\n\u003cp>This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. Now I just need to get someone to make this for me on Mother's Day!\u003c/p>\n\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cstrong>Springtime Strawberry-lemon mini muffins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Springtime Frittata with Asparagus, Leeks, and Herbs. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">\u003cstrong>Springtime Frittata with Asparagus, Leeks, and Herbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cstrong>Brûléed Grapefruit with Vanilla Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cstrong>Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cstrong>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cstrong>Fresh Rhubarb Fizz Cocktail\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81792/bay-area-bites-mothers-day-brunch-menu-6-springtime-recipes","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_13306","bayareabites_1244","bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246"],"tags":["bayareabites_13355","bayareabites_1368","bayareabites_13330","bayareabites_1290","bayareabites_3992","bayareabites_16157","bayareabites_13329","bayareabites_13331","bayareabites_13361"],"featImg":"bayareabites_81923","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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