Cholo Soy: Tiny Peruvian Restaurant in the Mission Serves Excellent Comfort Food and Fantastic Ceviche
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Photo: Kate Williams\" width=\"1000\" height=\"711\" class=\"size-full wp-image-82231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In my short two years of living in the Bay Area, I have seen only a few sweltering days. We here are a blessed bunch, with our mild winters and temperate (if not downright cool) summers. So when the temperatures skyrocket above our familiar upper 60s, it can be challenging to know how to cope. We’ve already had two heat waves this spring, and are likely poised for more as the summer continues. My advice? Take it in stride and fill up on \u003cem>ceviche\u003c/em>.\u003c/p>\n\u003cp>This chilled, tangy raw fish salad from Latin America is one of the greatest antidotes for the heat as well as for the other risk of warm weather, mid-week, beer-filled barbecue parties that stretch into far later hours than anticipated. Cholo Soy, the nondescript Peruvian restaurant slipped into the lobby of the Plaza Adelante on 19th and Mission, is an excellent place to find your remedy.\u003c/p>\n\u003cfigure id=\"attachment_82229\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\" alt=\"The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-82229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Yeral Caldas mans the kitchen every day of the week except for Sundays, serving a concise menu of Peruvian staples for breakfast and lunch. Ceviche and a few other saucy potato-based salads, like \u003cem>papa a la huancaina\u003c/em> and \u003cem>ocopa\u003c/em>, are on regular offer, and a selection of two or three stewed entrees change daily. On Mondays, you can find \u003cem>cau-cau\u003c/em> (tripe stew); Thursdays, \u003cem>aji de gallina\u003c/em> (stewed chicken with aji chiles); or Saturdays, \u003cem>cabrito norteño de cordero\u003c/em> (braised lamb shank). There are a few tables perched against the wall, but the prime seat is right at the counter, where you can watch Caldas work. Turned towards his food truck-sized kitchen, it is much easier to forget that you’re sitting in a small shopping mall. \u003c/p>\n\u003cp>On the particularly hot (90+ degree) day of our visit, the specials on offer were twofold: \u003cem>escabeche de pollo\u003c/em> or \u003cem>pescado\u003c/em> ($8) and \u003cem>carapulcra\u003c/em>, a stew made of pork or chicken, potatoes, chiles, and peanuts ($11.50-$12.50). Stew sounded like a terrible idea, even in the cool, breezy lobby, so we decided to sample the two specialty ceviches ($7.50 each) and the \u003cem>escabeche de pollo\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_82228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\" alt=\"The ceviche chalaco comes tossed with sauce made from sweet-hot, yellow aji amarillo chiles. Photo: Kate Williams\" width=\"1000\" height=\"693\" class=\"size-full wp-image-82228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \u003cem>ceviche chalaco\u003c/em> comes tossed with sauce made from sweet-hot, yellow \u003cem>aji amarillo\u003c/em> chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ceviches at Cholo Soy are served with plenty of sauce. Rumored to cure hangovers better than cold pizza and bacon, this tangy, bright liquor is known as \u003cem>leche de tigre\u003c/em>, or tiger’s milk. At its best, the leche is salty, tangy, and refreshing, with just enough heat to erase any lingering fatigue. At Cholo Soy, options are redolent of citrus and a faint whiff of the ocean: the classic \u003cem>ceviche de pescado\u003c/em> is lime-forward, with a hint of celery juice and fragrant cilantro, while the bright yellow \u003cem>ceviche chalaco\u003c/em> is anchored by the brilliantly sweet notes of \u003cem>aji amarillo\u003c/em> chiles. You’ll swear you taste a hint of pineapple, or else a whiff of mango.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish, white basa from the Mekong River Delta (per the menu), is gently cured. Each thin slice is presented right after being mixed with citrus, the fish slowly transforming from translucent to opaque as it is eaten. Its flavor is mild and sweet, fully embraced by the potent sauce in which it sits. Slivers of red onion and flecks of cilantro add crunch and herbaceous freshness. Alongside each ceviche order is a small bowl of hotter-than-hot sauce (drizzle with care) and a handful of corn nuts, which shouldn’t be ignored.\u003c/p>\n\u003cfigure id=\"attachment_82230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\" alt=\"Escabeche de pollo, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Escabeche de pollo\u003c/em>, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The escabeche, perhaps, lacks the glamour of the ceviche, but it is far from boring. In it, a single braised chicken drumstick sits enveloped by a tangy, vinegary sauce spiked with soft caramelized onions. This sweet and sour gravy makes its way into the crevices of the sweet steamed white rice and tender lentils. Get a bite of all of the components for the optimum balance of flavor. Once the chicken’s gone, top any rogue bites of rice and beans with a little leftover leche de tigre and slices of red onion. Delightful. \u003c/p>\n\u003cfigure id=\"attachment_82232\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\" alt=\"A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82232\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on its country of origin, the word “cholo” can be used to characterize a range of ethnicities and heritages. In some countries, the word flirts with derogatory slur, but in Peru it is a proud descriptor of indigenous heritage. To name a restaurant “Cholo Soy” (“I am a Cholo”) is to lay claim to an historical past and assert the food’s unique distinction in a rapidly gentrifying neighborhood. The food at Cholo Soy is the food of the people — inexpensive, exciting, and soul warming. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/cholo-soy-san-francisco\">\u003cstrong>Cholo Soy\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/7KozfE\">Map\u003c/a>\u003cbr>\n2301 Mission Street (inside Plaza Adelante)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Sat 9am-4pm\u003c/p>\n\n","blocks":[],"excerpt":"Cool, spicy Peruvian ceviche is the perfect dish for the record-breaking warm weather that's been hitting the Bay. Kate Williams visits Cholo Soy, the tiny Mission restaurant rumored to serve the best.\r\n","status":"publish","parent":0,"modified":1400775266,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":886},"headData":{"title":"Cholo Soy: Tiny Peruvian Restaurant in the Mission Serves Excellent Comfort Food and Fantastic Ceviche | KQED","description":"Cool, spicy Peruvian ceviche is the perfect dish for the record-breaking warm weather that's been hitting the Bay. Kate Williams visits Cholo Soy, the tiny Mission restaurant rumored to serve the best.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"82223 http://blogs.kqed.org/bayareabites/?p=82223","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/20/cholo-soy-a-tiny-peruvian-restaurant-in-the-mission-serves-some-of-the-best-ceviche-in-the-bay/","disqusTitle":"Cholo Soy: Tiny Peruvian Restaurant in the Mission Serves Excellent Comfort Food and Fantastic Ceviche ","path":"/bayareabites/82223/cholo-soy-a-tiny-peruvian-restaurant-in-the-mission-serves-some-of-the-best-ceviche-in-the-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\" alt=\"Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\" width=\"1000\" height=\"711\" class=\"size-full wp-image-82231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In my short two years of living in the Bay Area, I have seen only a few sweltering days. We here are a blessed bunch, with our mild winters and temperate (if not downright cool) summers. So when the temperatures skyrocket above our familiar upper 60s, it can be challenging to know how to cope. We’ve already had two heat waves this spring, and are likely poised for more as the summer continues. My advice? Take it in stride and fill up on \u003cem>ceviche\u003c/em>.\u003c/p>\n\u003cp>This chilled, tangy raw fish salad from Latin America is one of the greatest antidotes for the heat as well as for the other risk of warm weather, mid-week, beer-filled barbecue parties that stretch into far later hours than anticipated. Cholo Soy, the nondescript Peruvian restaurant slipped into the lobby of the Plaza Adelante on 19th and Mission, is an excellent place to find your remedy.\u003c/p>\n\u003cfigure id=\"attachment_82229\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\" alt=\"The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-82229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Yeral Caldas mans the kitchen every day of the week except for Sundays, serving a concise menu of Peruvian staples for breakfast and lunch. Ceviche and a few other saucy potato-based salads, like \u003cem>papa a la huancaina\u003c/em> and \u003cem>ocopa\u003c/em>, are on regular offer, and a selection of two or three stewed entrees change daily. On Mondays, you can find \u003cem>cau-cau\u003c/em> (tripe stew); Thursdays, \u003cem>aji de gallina\u003c/em> (stewed chicken with aji chiles); or Saturdays, \u003cem>cabrito norteño de cordero\u003c/em> (braised lamb shank). There are a few tables perched against the wall, but the prime seat is right at the counter, where you can watch Caldas work. Turned towards his food truck-sized kitchen, it is much easier to forget that you’re sitting in a small shopping mall. \u003c/p>\n\u003cp>On the particularly hot (90+ degree) day of our visit, the specials on offer were twofold: \u003cem>escabeche de pollo\u003c/em> or \u003cem>pescado\u003c/em> ($8) and \u003cem>carapulcra\u003c/em>, a stew made of pork or chicken, potatoes, chiles, and peanuts ($11.50-$12.50). Stew sounded like a terrible idea, even in the cool, breezy lobby, so we decided to sample the two specialty ceviches ($7.50 each) and the \u003cem>escabeche de pollo\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_82228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\" alt=\"The ceviche chalaco comes tossed with sauce made from sweet-hot, yellow aji amarillo chiles. Photo: Kate Williams\" width=\"1000\" height=\"693\" class=\"size-full wp-image-82228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \u003cem>ceviche chalaco\u003c/em> comes tossed with sauce made from sweet-hot, yellow \u003cem>aji amarillo\u003c/em> chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ceviches at Cholo Soy are served with plenty of sauce. Rumored to cure hangovers better than cold pizza and bacon, this tangy, bright liquor is known as \u003cem>leche de tigre\u003c/em>, or tiger’s milk. At its best, the leche is salty, tangy, and refreshing, with just enough heat to erase any lingering fatigue. At Cholo Soy, options are redolent of citrus and a faint whiff of the ocean: the classic \u003cem>ceviche de pescado\u003c/em> is lime-forward, with a hint of celery juice and fragrant cilantro, while the bright yellow \u003cem>ceviche chalaco\u003c/em> is anchored by the brilliantly sweet notes of \u003cem>aji amarillo\u003c/em> chiles. You’ll swear you taste a hint of pineapple, or else a whiff of mango.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fish, white basa from the Mekong River Delta (per the menu), is gently cured. Each thin slice is presented right after being mixed with citrus, the fish slowly transforming from translucent to opaque as it is eaten. Its flavor is mild and sweet, fully embraced by the potent sauce in which it sits. Slivers of red onion and flecks of cilantro add crunch and herbaceous freshness. Alongside each ceviche order is a small bowl of hotter-than-hot sauce (drizzle with care) and a handful of corn nuts, which shouldn’t be ignored.\u003c/p>\n\u003cfigure id=\"attachment_82230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\" alt=\"Escabeche de pollo, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Escabeche de pollo\u003c/em>, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The escabeche, perhaps, lacks the glamour of the ceviche, but it is far from boring. In it, a single braised chicken drumstick sits enveloped by a tangy, vinegary sauce spiked with soft caramelized onions. This sweet and sour gravy makes its way into the crevices of the sweet steamed white rice and tender lentils. Get a bite of all of the components for the optimum balance of flavor. Once the chicken’s gone, top any rogue bites of rice and beans with a little leftover leche de tigre and slices of red onion. Delightful. \u003c/p>\n\u003cfigure id=\"attachment_82232\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\" alt=\"A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82232\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on its country of origin, the word “cholo” can be used to characterize a range of ethnicities and heritages. In some countries, the word flirts with derogatory slur, but in Peru it is a proud descriptor of indigenous heritage. To name a restaurant “Cholo Soy” (“I am a Cholo”) is to lay claim to an historical past and assert the food’s unique distinction in a rapidly gentrifying neighborhood. The food at Cholo Soy is the food of the people — inexpensive, exciting, and soul warming. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/cholo-soy-san-francisco\">\u003cstrong>Cholo Soy\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/7KozfE\">Map\u003c/a>\u003cbr>\n2301 Mission Street (inside Plaza Adelante)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Sat 9am-4pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82223/cholo-soy-a-tiny-peruvian-restaurant-in-the-mission-serves-some-of-the-best-ceviche-in-the-bay","authors":["5485"],"categories":["bayareabites_752","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_11079","bayareabites_13385","bayareabites_229","bayareabites_223","bayareabites_2383"],"featImg":"bayareabites_82241","label":"bayareabites"},"bayareabites_78029":{"type":"posts","id":"bayareabites_78029","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78029","score":null,"sort":[1392321896000]},"guestAuthors":[],"slug":"4-slurps-classic-and-comforting-spots-to-enjoy-mexican-soup-in-the-mission","title":"4 Slurps: Classic and Comforting Spots to Enjoy Mexican Soup in the Mission","publishDate":1392321896,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Up until last week, it hasn’t much looked like winter here in the Bay Area. Yet winter it is, and with it comes chillier weather, seasonal flus, and (we hope) days filled with rain. There’s little better than a big bowl of soup to sooth a wintry soul: chicken noodle and take-out pho are fine picks, but there is a whole world of Mexican soups hidden amongst the burritos and beer in the Mission. Mexican soups like pozole and menudo are the strongholds, but Salvadoran and Yucatan restaurants each have their own twists on these classics.\u003c/p>\n\u003cp>We traveled up and down Mission Street to slurp the best soups we could find. Not wanting to limit our search for brunch-only specials, we focused on soups that are available just about any time of day for any kind of soup emergency. Four restaurants and their specialties stood at the top of the pack. \u003c/p>\n\u003cfigure id=\"attachment_78123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pozole1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pozole1000a.jpg\" alt=\"Gallardo's pozole. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardo's pozole. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pozole: \u003ca href=\"http://www.yelp.com/biz/gallardos-mexican-restaurant-san-francisco?ob=1\">Gallardos Mexican Restaurant\u003c/a>\u003c/h3>\n\u003cp>It would be hard to understand the transformative power of hominy without tasting Gallardos pozole. Each toothsome kernel offers its own burst of sweet corn flavor, with small pieces slowly drifting off into the deeply porky broth. The hominy thickens, flavors, and enriches the soup, haunting each successive bite, making it impossible to put down the spoon. The pork itself is a delight as well, with large pieces of bone-in meat adding heft and protein to the bowl. Toppings—radishes, cabbage, lime juice—are obligatory, providing textural contrast, bright zip, and a pop of color. \u003c/p>\n\u003cfigure id=\"attachment_78127\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beef-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beef-soup1000.jpg\" alt=\"Gallardos caldo de res (beef soup). Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardos caldo de res (beef soup). Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On the weekends, a line forms out the door populated with diners hoping to nosh on their house speciality: birra, spicy braised lamb served with a rich broth. But on a weekday, those soup lovers searching for something other than pozole should seek out the caldo de res (beef soup). The soup is more akin to a pot roast served in broth, with towering hunks of beef shank and short ribs almost overwhelming the subtle broth. Equally large pieces of super soft carrots, potato, corn, and zucchini break up the bounty of beef. \u003c/p>\n\u003cfigure id=\"attachment_78130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gallardos-moviephotos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gallardos-moviephotos.jpg\" alt=\"Gallardos interior includes a display of classic Mexican movie photos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardos interior includes a display of classic Mexican movie photos. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gallardos itself is a pleasant place to pass the afternoon. Their new space at 18th and Shotwell is bright, airy, and still adorned with huge black and white photos of classic Mexican movie stars. The decor is far from the Tex-Mex kitsch typical of the neighboring taquerias. Best of all, on a quiet weekday afternoon, there are only a few other diners, offering plenty of room to slurp down a transformative bowl of pozole in peace.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"78128,78125,78129\"]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/gallardos-mexican-restaurant-san-francisco?ob=1\">Gallardos Mexican Restaurant\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/NCCHkP\">Map\u003c/a>\u003cbr>\n3248 18th St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 436-9387\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nSoup Price Range: $8-$10, CASH ONLY\u003c/p>\n\u003cfigure id=\"attachment_78150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/chix-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/chix-soup1000.jpg\" alt=\"Chava's caldo de pollo. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chava's caldo de pollo. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Caldo de Pollo: \u003ca href=\"http://www.yelp.com/biz/chavas-restaurant-san-francisco?ob=1\">Chava’s Restaurant\u003c/a>\u003c/h3>\n\u003cp>If brothy chicken soup sounds like more of a winter cure, head to Chava’s for their caldo de pollo. It is a soup with little fanfare: bone-in chicken, vegetables, and copious broth. But forget the solid bits for a minute. Sip on the broth. Slurp it from a spoon, soak it into a tortilla. Inhale. Let its quiet warmth fill the belly. Then, only then, bite into the miraculously tender chicken breast, tear apart the wings, and savor the vegetables. Chava’s caldo de pollo will not win any awards for creativity, but it’d be my first choice the next time I’m down with the flu.\u003c/p>\n\u003cfigure id=\"attachment_78149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/seafood-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/seafood-soup1000.jpg\" alt=\"Chava's sopa 7 mares. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chava's sopa 7 mares. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Chava’s also serves a colorful sopa 7 mares, a seafood soup of shrimp, octopus, fish, scallops, crab, mussels, clam, and squid. The broth, perfumed with shellfish, is far more satisfying than the chewy morsels inside. Flaky white fish is on the dry side, and the clams and mussels gritty. The advertised crab and scallops were hard to find.\u003c/p>\n\u003cfigure id=\"attachment_78152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/interior-murals1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/interior-murals1000.jpg\" alt=\"Murals adorn Chava's interior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals adorn Chava's interior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Gallardos, Chava’s is abundant in south-of-the-border décor. Its pleasant tackiness distracts from the bustle of the 24th Street BART across the street, making the restaurant a calm oasis at lunchtime. Service is friendly, but hands-off, a boon to anyone looking to cure a cold with their restorative chicken soup. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"78162,78154,78161\"]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/chavas-restaurant-san-francisco?ob=1\">Chava’s Restaurant\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/UxUAET\">Map\u003c/a>\u003cbr>\n2839 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 282-0283\u003cbr>\nHours: Mon-Sun 8am-8pm\u003cbr>\nSoup Price Range: $8.50-$13.50, CASH ONLY/ATM\u003c/p>\n\u003cfigure id=\"attachment_78175\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/caldo-de-res1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/caldo-de-res1000a.jpg\" alt=\"SanJalisco's caldo de res (beef soup). Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's caldo de res (beef soup). Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Caldo de Res: \u003ca href=\"http://www.yelp.com/biz/sanjalisco-san-francisco?ob=1\">SanJalisco\u003c/a>\u003c/h3>\n\u003cp>For some of the best in Mexican beef soup, take a jaunt down to 20th and Van Ness to bustling SanJalisco. Walking into the beloved Mexican joint feels like stepping into a curious amalgamation of a 1950's American diner and a wizened Tex-Mex restaurant. A long, Formica countertop anchors the space, which is accented with padded booths, Coco-Cola swag and coffee percolators. Sit down, and you’ll be greeted with a long menu of Mexican staples, all-day breakfast, and if you’re lucky, a mariachi band. \u003c/p>\n\u003cfigure id=\"attachment_78171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/green-pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/green-pozole1000.jpg\" alt=\"SanJalisco's pozole verde. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's pozole verde. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>SanJalisco is famous for their chilaquiles, but their soups are far from something to scoff at. On the day of our visit, a chicken-filled pozole verde was on special—a tangy, bright example of the form, abundant with fresh green chiles. The stew is not as rib-sticking as Gallardos’s pork version, but nearly as satisfying. Even better is their caldo de res. Less a fork and knife meal than in other restaurants, SanJalisco’s take is a broth beefy and pure, punctuated with meltingly tender short ribs and properly tender vegetables. Fresh, well-charred homemade tortillas are a fine accompaniment, as is the rice—it is crunchy on its own, but a dip into the warm broth plumps the grains and infuses them with the soul of the soup.\u003c/p>\n\u003cfigure id=\"attachment_78178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sanjalisco-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sanjalisco-interior1000.jpg\" alt=\"SanJalisco's festive interior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's festive interior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"78169,78170,78177\"]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/sanjalisco-san-francisco?ob=1\">SanJalisco\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/UokWS6\">Map\u003c/a>\u003cbr>\n901 South Van Ness Ave.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 648-8383\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nSoup Price Range: $7.95-$16.95\u003c/p>\n\u003cfigure id=\"attachment_78190\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-pescado1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-pescado1000a.jpg\" alt=\"La Santaneca De La Mission's sopa de pescado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission's sopa de pescado. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Sopa de Pescado and Sopa de Res: \u003ca href=\"http://www.yelp.com/biz/la-santaneca-de-la-mission-san-francisco?ob=1\">La Santaneca De La Mission\u003c/a>\u003c/h3>\n\u003cp>Back up on Mission Street is a small Salvadoran restaurant worthy of its profuse admiration. Yelpers sing praises of La Santaneca De La Mission’s pupusas, but don’t skip the soups—rainy day or not—on your visit. \u003c/p>\n\u003cfigure id=\"attachment_78192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-interior1000.jpg\" alt=\"Busy lunchtime crowd at La Santaneca De La Mission. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Busy lunchtime crowd at La Santaneca De La Mission. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Sliding into a booth in their crowded, dimly lit dining room is like stepping into a womb-like cocoon. Inhaling whiffs of broth, corn, and cheese wafting out from the kitchen heightens the sense of warmth. This comfort only increases upon the first sips of soup. Try first the fragrant sopa de pescado. Its broth, enhanced with tomato and infused with mysterious Salvadoran spices, is far more complex than fish bones simmered in water. Each successive spoonful reveals more even complexity; it would be easy to get lost in the broth without even trying the fish. Yet the seafood, cooked bone-in and skin on, is a wonder in itself. Just cooked through and robustly seasoned, the pieces of fish are as fine as in any white tablecloth restaurant. Large chunks of hard boiled egg are a fun surprise.\u003c/p>\n\u003cfigure id=\"attachment_78187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-res1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-res1000.jpg\" alt=\"La Santaneca De La Mission's sopa de res. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission's sopa de res. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The sopa de res, El Salvador’s version of Mexican beef stew, was also impossible to put down. Where SanJalisco’s beef broth was light, La Santaneca De La Mission’s is marrow rich. Like their sopa de pescado, the beef broth is imbued with Salvadoran aromatics, topped with hearty chopped greens, and shot through with lemon juice. Each element of the soup, from the succulent short ribs to the wholesome vegetables is clearly executed with care. It is possible to love the bites of tender chayote squash just as much as the pieces of beef. \u003c/p>\n\u003cfigure id=\"attachment_78191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-exterior1000.jpg\" alt=\"La Santaneca De La Mission exterior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission exterior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-santaneca-de-la-mission-san-francisco?ob=1\">La Santaneca De La Mission\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/i0n8cD\">Map\u003c/a>\u003cbr>\n2815 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 285-2131\u003cbr>\nHours: Mon-Thu 8:30am-8pm, Fri-Sat 8:30am-10pm, Sun 8:30am-9pm\u003cbr>\nSoup Price Range: $7.75-$13.75, CASH ONLY\u003c/p>\n\n","blocks":[],"excerpt":"It may not look like winter in the Bay Area, but despite the weather, it can be nice to take solace in a big bowl of warming soup. For the best in Mexican soups, Kate Williams headed to the Mission to sip her way through a bounty of broth-filled comfort.","status":"publish","parent":0,"modified":1452131776,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1479},"headData":{"title":"4 Slurps: Classic and Comforting Spots to Enjoy Mexican Soup in the Mission | KQED","description":"It may not look like winter in the Bay Area, but despite the weather, it can be nice to take solace in a big bowl of warming soup. For the best in Mexican soups, Kate Williams headed to the Mission to sip her way through a bounty of broth-filled comfort.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78029 http://blogs.kqed.org/bayareabites/?p=78029","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/13/4-slurps-classic-and-comforting-spots-to-enjoy-mexican-soup-in-the-mission/","disqusTitle":"4 Slurps: Classic and Comforting Spots to Enjoy Mexican Soup in the Mission","path":"/bayareabites/78029/4-slurps-classic-and-comforting-spots-to-enjoy-mexican-soup-in-the-mission","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Up until last week, it hasn’t much looked like winter here in the Bay Area. Yet winter it is, and with it comes chillier weather, seasonal flus, and (we hope) days filled with rain. There’s little better than a big bowl of soup to sooth a wintry soul: chicken noodle and take-out pho are fine picks, but there is a whole world of Mexican soups hidden amongst the burritos and beer in the Mission. Mexican soups like pozole and menudo are the strongholds, but Salvadoran and Yucatan restaurants each have their own twists on these classics.\u003c/p>\n\u003cp>We traveled up and down Mission Street to slurp the best soups we could find. Not wanting to limit our search for brunch-only specials, we focused on soups that are available just about any time of day for any kind of soup emergency. Four restaurants and their specialties stood at the top of the pack. \u003c/p>\n\u003cfigure id=\"attachment_78123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pozole1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pozole1000a.jpg\" alt=\"Gallardo's pozole. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardo's pozole. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pozole: \u003ca href=\"http://www.yelp.com/biz/gallardos-mexican-restaurant-san-francisco?ob=1\">Gallardos Mexican Restaurant\u003c/a>\u003c/h3>\n\u003cp>It would be hard to understand the transformative power of hominy without tasting Gallardos pozole. Each toothsome kernel offers its own burst of sweet corn flavor, with small pieces slowly drifting off into the deeply porky broth. The hominy thickens, flavors, and enriches the soup, haunting each successive bite, making it impossible to put down the spoon. The pork itself is a delight as well, with large pieces of bone-in meat adding heft and protein to the bowl. Toppings—radishes, cabbage, lime juice—are obligatory, providing textural contrast, bright zip, and a pop of color. \u003c/p>\n\u003cfigure id=\"attachment_78127\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beef-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beef-soup1000.jpg\" alt=\"Gallardos caldo de res (beef soup). Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardos caldo de res (beef soup). Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On the weekends, a line forms out the door populated with diners hoping to nosh on their house speciality: birra, spicy braised lamb served with a rich broth. But on a weekday, those soup lovers searching for something other than pozole should seek out the caldo de res (beef soup). The soup is more akin to a pot roast served in broth, with towering hunks of beef shank and short ribs almost overwhelming the subtle broth. Equally large pieces of super soft carrots, potato, corn, and zucchini break up the bounty of beef. \u003c/p>\n\u003cfigure id=\"attachment_78130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gallardos-moviephotos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gallardos-moviephotos.jpg\" alt=\"Gallardos interior includes a display of classic Mexican movie photos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardos interior includes a display of classic Mexican movie photos. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gallardos itself is a pleasant place to pass the afternoon. Their new space at 18th and Shotwell is bright, airy, and still adorned with huge black and white photos of classic Mexican movie stars. The decor is far from the Tex-Mex kitsch typical of the neighboring taquerias. Best of all, on a quiet weekday afternoon, there are only a few other diners, offering plenty of room to slurp down a transformative bowl of pozole in peace.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"78128,78125,78129","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/gallardos-mexican-restaurant-san-francisco?ob=1\">Gallardos Mexican Restaurant\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/NCCHkP\">Map\u003c/a>\u003cbr>\n3248 18th St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 436-9387\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nSoup Price Range: $8-$10, CASH ONLY\u003c/p>\n\u003cfigure id=\"attachment_78150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/chix-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/chix-soup1000.jpg\" alt=\"Chava's caldo de pollo. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chava's caldo de pollo. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Caldo de Pollo: \u003ca href=\"http://www.yelp.com/biz/chavas-restaurant-san-francisco?ob=1\">Chava’s Restaurant\u003c/a>\u003c/h3>\n\u003cp>If brothy chicken soup sounds like more of a winter cure, head to Chava’s for their caldo de pollo. It is a soup with little fanfare: bone-in chicken, vegetables, and copious broth. But forget the solid bits for a minute. Sip on the broth. Slurp it from a spoon, soak it into a tortilla. Inhale. Let its quiet warmth fill the belly. Then, only then, bite into the miraculously tender chicken breast, tear apart the wings, and savor the vegetables. Chava’s caldo de pollo will not win any awards for creativity, but it’d be my first choice the next time I’m down with the flu.\u003c/p>\n\u003cfigure id=\"attachment_78149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/seafood-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/seafood-soup1000.jpg\" alt=\"Chava's sopa 7 mares. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chava's sopa 7 mares. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Chava’s also serves a colorful sopa 7 mares, a seafood soup of shrimp, octopus, fish, scallops, crab, mussels, clam, and squid. The broth, perfumed with shellfish, is far more satisfying than the chewy morsels inside. Flaky white fish is on the dry side, and the clams and mussels gritty. The advertised crab and scallops were hard to find.\u003c/p>\n\u003cfigure id=\"attachment_78152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/interior-murals1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/interior-murals1000.jpg\" alt=\"Murals adorn Chava's interior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals adorn Chava's interior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Gallardos, Chava’s is abundant in south-of-the-border décor. Its pleasant tackiness distracts from the bustle of the 24th Street BART across the street, making the restaurant a calm oasis at lunchtime. Service is friendly, but hands-off, a boon to anyone looking to cure a cold with their restorative chicken soup. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"78162,78154,78161","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/chavas-restaurant-san-francisco?ob=1\">Chava’s Restaurant\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/UxUAET\">Map\u003c/a>\u003cbr>\n2839 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 282-0283\u003cbr>\nHours: Mon-Sun 8am-8pm\u003cbr>\nSoup Price Range: $8.50-$13.50, CASH ONLY/ATM\u003c/p>\n\u003cfigure id=\"attachment_78175\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/caldo-de-res1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/caldo-de-res1000a.jpg\" alt=\"SanJalisco's caldo de res (beef soup). Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's caldo de res (beef soup). Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Caldo de Res: \u003ca href=\"http://www.yelp.com/biz/sanjalisco-san-francisco?ob=1\">SanJalisco\u003c/a>\u003c/h3>\n\u003cp>For some of the best in Mexican beef soup, take a jaunt down to 20th and Van Ness to bustling SanJalisco. Walking into the beloved Mexican joint feels like stepping into a curious amalgamation of a 1950's American diner and a wizened Tex-Mex restaurant. A long, Formica countertop anchors the space, which is accented with padded booths, Coco-Cola swag and coffee percolators. Sit down, and you’ll be greeted with a long menu of Mexican staples, all-day breakfast, and if you’re lucky, a mariachi band. \u003c/p>\n\u003cfigure id=\"attachment_78171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/green-pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/green-pozole1000.jpg\" alt=\"SanJalisco's pozole verde. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's pozole verde. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>SanJalisco is famous for their chilaquiles, but their soups are far from something to scoff at. On the day of our visit, a chicken-filled pozole verde was on special—a tangy, bright example of the form, abundant with fresh green chiles. The stew is not as rib-sticking as Gallardos’s pork version, but nearly as satisfying. Even better is their caldo de res. Less a fork and knife meal than in other restaurants, SanJalisco’s take is a broth beefy and pure, punctuated with meltingly tender short ribs and properly tender vegetables. Fresh, well-charred homemade tortillas are a fine accompaniment, as is the rice—it is crunchy on its own, but a dip into the warm broth plumps the grains and infuses them with the soul of the soup.\u003c/p>\n\u003cfigure id=\"attachment_78178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sanjalisco-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sanjalisco-interior1000.jpg\" alt=\"SanJalisco's festive interior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's festive interior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"78169,78170,78177","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/sanjalisco-san-francisco?ob=1\">SanJalisco\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/UokWS6\">Map\u003c/a>\u003cbr>\n901 South Van Ness Ave.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 648-8383\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nSoup Price Range: $7.95-$16.95\u003c/p>\n\u003cfigure id=\"attachment_78190\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-pescado1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-pescado1000a.jpg\" alt=\"La Santaneca De La Mission's sopa de pescado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission's sopa de pescado. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Sopa de Pescado and Sopa de Res: \u003ca href=\"http://www.yelp.com/biz/la-santaneca-de-la-mission-san-francisco?ob=1\">La Santaneca De La Mission\u003c/a>\u003c/h3>\n\u003cp>Back up on Mission Street is a small Salvadoran restaurant worthy of its profuse admiration. Yelpers sing praises of La Santaneca De La Mission’s pupusas, but don’t skip the soups—rainy day or not—on your visit. \u003c/p>\n\u003cfigure id=\"attachment_78192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-interior1000.jpg\" alt=\"Busy lunchtime crowd at La Santaneca De La Mission. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Busy lunchtime crowd at La Santaneca De La Mission. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Sliding into a booth in their crowded, dimly lit dining room is like stepping into a womb-like cocoon. Inhaling whiffs of broth, corn, and cheese wafting out from the kitchen heightens the sense of warmth. This comfort only increases upon the first sips of soup. Try first the fragrant sopa de pescado. Its broth, enhanced with tomato and infused with mysterious Salvadoran spices, is far more complex than fish bones simmered in water. Each successive spoonful reveals more even complexity; it would be easy to get lost in the broth without even trying the fish. Yet the seafood, cooked bone-in and skin on, is a wonder in itself. Just cooked through and robustly seasoned, the pieces of fish are as fine as in any white tablecloth restaurant. Large chunks of hard boiled egg are a fun surprise.\u003c/p>\n\u003cfigure id=\"attachment_78187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-res1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-res1000.jpg\" alt=\"La Santaneca De La Mission's sopa de res. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission's sopa de res. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The sopa de res, El Salvador’s version of Mexican beef stew, was also impossible to put down. Where SanJalisco’s beef broth was light, La Santaneca De La Mission’s is marrow rich. Like their sopa de pescado, the beef broth is imbued with Salvadoran aromatics, topped with hearty chopped greens, and shot through with lemon juice. Each element of the soup, from the succulent short ribs to the wholesome vegetables is clearly executed with care. It is possible to love the bites of tender chayote squash just as much as the pieces of beef. \u003c/p>\n\u003cfigure id=\"attachment_78191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-exterior1000.jpg\" alt=\"La Santaneca De La Mission exterior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission exterior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-santaneca-de-la-mission-san-francisco?ob=1\">La Santaneca De La Mission\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/i0n8cD\">Map\u003c/a>\u003cbr>\n2815 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 285-2131\u003cbr>\nHours: Mon-Thu 8:30am-8pm, Fri-Sat 8:30am-10pm, Sun 8:30am-9pm\u003cbr>\nSoup Price Range: $7.75-$13.75, CASH ONLY\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78029/4-slurps-classic-and-comforting-spots-to-enjoy-mexican-soup-in-the-mission","authors":["5485"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_13072","bayareabites_13071","bayareabites_13069","bayareabites_180","bayareabites_229","bayareabites_13059","bayareabites_13067","bayareabites_13070","bayareabites_439","bayareabites_13066","bayareabites_2383","bayareabites_13068"],"featImg":"bayareabites_78133","label":"bayareabites"},"bayareabites_74774":{"type":"posts","id":"bayareabites_74774","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74774","score":null,"sort":[1386200083000]},"guestAuthors":[],"slug":"stuffed-pierogi-joint-is-positioned-to-be-a-solid-alternative-to-taquerias-in-the-mission","title":"Stuffed: Pierogi Joint is Positioned to be a Solid Alternative to Taquerias in the Mission","publishDate":1386200083,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\" alt=\"Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked into a slender storefront between a couple of overflowing discount stores on the boisterous intersection of 24th and Mission is Stuffed, a new pierogi and beer bar. \u003c/p>\n\u003cp>Pierogi, boiled dumplings of Eastern European provenance, aren’t exactly a common sight amongst the tacos, burritos, and pupusas that fill the stomachs of the typical Mission Street wanderer. Stuffed opened in September, in hopes of filling in that missing gap. Co-owners Dana Sacco and Andrew Schoengrund are both from the pierogi-friendly Midwest, and they’re taking their cues from the Americanized dumplings they grew up eating. While traditional pierogi are humble, bare-bones dumplings of potatoes, farmer’s cheese, and (sometimes) meat served simply with caramelized onions and sour cream, the Midwestern versions are typically bigger, bolder, and full of cheddar cheese. \u003c/p>\n\u003cp>Sacco welcomed us in on a recent Saturday afternoon with a friendly smile and helpful tips on ordering. With only nine varieties on the menu, it was an easy decision to try one of each pierog. After ordering at the register, we settled in to watch the passing crowd from an outside table. The restaurant was empty, giving the impression that Stuffed was more appropriate for a late-night visit than for weekend lunch. We made a note to return another time after dark for beers, snacks, and a televised sports game.\u003c/p>\n\u003cfigure id=\"attachment_74781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\" alt=\"All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Our table filled quickly with platters of pierogi, and Stuffed’s Midwestern pedigree becomes abundantly clear. Each pierog is fist-sized and large enough, in fact, to eat on its own as a solid snack. An order of two per plate makes a decent meal. Three are almost excessive. So the fairly high price, around $4 to $5 a pop, seems almost justified. There’s little chance of leaving without a full belly.\u003c/p>\n\u003cp>The pierogi fillings themselves run the gamut from traditional potato and cheese to comically strange “buffalo” flavor. Thankfully, this bar snack doesn’t include minced chicken wings. Inside the hot sauce-laden dough is a mixture of mashed potatoes and blue and jack cheese. Neon orange buffalo sauce crowns the dumpling. While it sounds more like a party trick than a tasty lunch, this curious pierog was surprisingly tasty. \u003c/p>\n\u003cfigure id=\"attachment_74778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\" alt=\"The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Also unexpected good were the bacon cheddar pierogi, hot pockets for the hipster set. The potato and cheese pierogi, jalapeño special, and smoked salmon with cream cheese were all solid, each with its own distinct identity. Llapingacho, Ecuadorian fried potato cakes, were as satisfying as any plate of mashed potatoes, but the lack of textural contrast from the missing dough made these feel like a concession to the gluten-free crowd.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In fact, even the less successful flavors (mushroom and spinach, goat cheese, and blueberry) were redeemed by Sacco’s tender dough. \u003c/p>\n\u003cp>Stuffed’s stumble is not in these weaker pierogi, but in the toppings. The sautéed onions scattered atop almost every order hadn’t yet spent enough time on the flattop to collapse into sweet, silky softness. Each fat dollop of sour cream was appropriately thick and tangy, but the sauerkraut next to it was dry and far too sour. The other options—a cup of creamy cucumber salad or vinegary slaw—were each serviceable, but no substitute for the lack of properly caramelized onions and tangy kraut.\u003c/p>\n\u003cfigure id=\"attachment_74782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\" alt=\"Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\" width=\"1000\" height=\"703\" class=\"size-full wp-image-74782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the beers on offer are well matched to the pierogi. Unexceptional macrobrews and a few local favorites like Drake’s and Anchor Steam make up most of the list. Soon, Sacco and Schoengrund plan on serving Midwestern brews from Yuengling and Great Lakes that aren’t currently available in the Bay. Wine seems mostly an afterthought, but it’s hard to imagine sipping on a nice glass of pinot while digging into a plateful of bacon-cheddar dumplings smeared in sour cream. Stuffed also curiously offers mimosas, perhaps in a plea to solicit brunch patrons during their slow weekend hours.\u003c/p>\n\u003cp>If Stuffed can find a way to draw in greater daytime crowds, they could stand out as one of the only viable alternatives to tacos and fast food on their block. Right now, the restaurant feels like a mid-Valencia street restaurant that lost its way, getting stuck on a stretch of Mission that is dominated by competitively cheap taquerias. Only a block up 24th Street, there are plenty of inferior and more expensive restaurants crammed with Stuffed’s key demographic—young foodies looking for something new with a couple of beers alongside. Only time will tell if they’ll fall for pierogi.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/stuffed-san-francisco\">Stuffed\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/gcX0mq\">Map\u003c/a>\u003cbr>\n2788 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 642-1069\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SfStuffed\">@SfStuffed\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Stuffed, a new pierogi restaurant in the Mission district, promises a uniquely Midwestern take on bar food. Can it compete with the countless other cheap eats in the neighborhood? Kate Williams investigates.","status":"publish","parent":0,"modified":1386368926,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":880},"headData":{"title":"Stuffed: Pierogi Joint is Positioned to be a Solid Alternative to Taquerias in the Mission | KQED","description":"Stuffed, a new pierogi restaurant in the Mission district, promises a uniquely Midwestern take on bar food. Can it compete with the countless other cheap eats in the neighborhood? Kate Williams investigates.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"74774 http://blogs.kqed.org/bayareabites/?p=74774","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/04/stuffed-pierogi-joint-is-positioned-to-be-a-solid-alternative-to-taquerias-in-the-mission/","disqusTitle":"Stuffed: Pierogi Joint is Positioned to be a Solid Alternative to Taquerias in the Mission","path":"/bayareabites/74774/stuffed-pierogi-joint-is-positioned-to-be-a-solid-alternative-to-taquerias-in-the-mission","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\" alt=\"Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked into a slender storefront between a couple of overflowing discount stores on the boisterous intersection of 24th and Mission is Stuffed, a new pierogi and beer bar. \u003c/p>\n\u003cp>Pierogi, boiled dumplings of Eastern European provenance, aren’t exactly a common sight amongst the tacos, burritos, and pupusas that fill the stomachs of the typical Mission Street wanderer. Stuffed opened in September, in hopes of filling in that missing gap. Co-owners Dana Sacco and Andrew Schoengrund are both from the pierogi-friendly Midwest, and they’re taking their cues from the Americanized dumplings they grew up eating. While traditional pierogi are humble, bare-bones dumplings of potatoes, farmer’s cheese, and (sometimes) meat served simply with caramelized onions and sour cream, the Midwestern versions are typically bigger, bolder, and full of cheddar cheese. \u003c/p>\n\u003cp>Sacco welcomed us in on a recent Saturday afternoon with a friendly smile and helpful tips on ordering. With only nine varieties on the menu, it was an easy decision to try one of each pierog. After ordering at the register, we settled in to watch the passing crowd from an outside table. The restaurant was empty, giving the impression that Stuffed was more appropriate for a late-night visit than for weekend lunch. We made a note to return another time after dark for beers, snacks, and a televised sports game.\u003c/p>\n\u003cfigure id=\"attachment_74781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\" alt=\"All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Our table filled quickly with platters of pierogi, and Stuffed’s Midwestern pedigree becomes abundantly clear. Each pierog is fist-sized and large enough, in fact, to eat on its own as a solid snack. An order of two per plate makes a decent meal. Three are almost excessive. So the fairly high price, around $4 to $5 a pop, seems almost justified. There’s little chance of leaving without a full belly.\u003c/p>\n\u003cp>The pierogi fillings themselves run the gamut from traditional potato and cheese to comically strange “buffalo” flavor. Thankfully, this bar snack doesn’t include minced chicken wings. Inside the hot sauce-laden dough is a mixture of mashed potatoes and blue and jack cheese. Neon orange buffalo sauce crowns the dumpling. While it sounds more like a party trick than a tasty lunch, this curious pierog was surprisingly tasty. \u003c/p>\n\u003cfigure id=\"attachment_74778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\" alt=\"The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Also unexpected good were the bacon cheddar pierogi, hot pockets for the hipster set. The potato and cheese pierogi, jalapeño special, and smoked salmon with cream cheese were all solid, each with its own distinct identity. Llapingacho, Ecuadorian fried potato cakes, were as satisfying as any plate of mashed potatoes, but the lack of textural contrast from the missing dough made these feel like a concession to the gluten-free crowd.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In fact, even the less successful flavors (mushroom and spinach, goat cheese, and blueberry) were redeemed by Sacco’s tender dough. \u003c/p>\n\u003cp>Stuffed’s stumble is not in these weaker pierogi, but in the toppings. The sautéed onions scattered atop almost every order hadn’t yet spent enough time on the flattop to collapse into sweet, silky softness. Each fat dollop of sour cream was appropriately thick and tangy, but the sauerkraut next to it was dry and far too sour. The other options—a cup of creamy cucumber salad or vinegary slaw—were each serviceable, but no substitute for the lack of properly caramelized onions and tangy kraut.\u003c/p>\n\u003cfigure id=\"attachment_74782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\" alt=\"Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\" width=\"1000\" height=\"703\" class=\"size-full wp-image-74782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the beers on offer are well matched to the pierogi. Unexceptional macrobrews and a few local favorites like Drake’s and Anchor Steam make up most of the list. Soon, Sacco and Schoengrund plan on serving Midwestern brews from Yuengling and Great Lakes that aren’t currently available in the Bay. Wine seems mostly an afterthought, but it’s hard to imagine sipping on a nice glass of pinot while digging into a plateful of bacon-cheddar dumplings smeared in sour cream. Stuffed also curiously offers mimosas, perhaps in a plea to solicit brunch patrons during their slow weekend hours.\u003c/p>\n\u003cp>If Stuffed can find a way to draw in greater daytime crowds, they could stand out as one of the only viable alternatives to tacos and fast food on their block. Right now, the restaurant feels like a mid-Valencia street restaurant that lost its way, getting stuck on a stretch of Mission that is dominated by competitively cheap taquerias. Only a block up 24th Street, there are plenty of inferior and more expensive restaurants crammed with Stuffed’s key demographic—young foodies looking for something new with a couple of beers alongside. Only time will tell if they’ll fall for pierogi.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/stuffed-san-francisco\">Stuffed\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/gcX0mq\">Map\u003c/a>\u003cbr>\n2788 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 642-1069\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SfStuffed\">@SfStuffed\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74774/stuffed-pierogi-joint-is-positioned-to-be-a-solid-alternative-to-taquerias-in-the-mission","authors":["5485"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_229","bayareabites_12749","bayareabites_12748","bayareabites_2383"],"featImg":"bayareabites_74780","label":"bayareabites"},"bayareabites_37056":{"type":"posts","id":"bayareabites_37056","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37056","score":null,"sort":[1325260855000]},"guestAuthors":[],"slug":"qa-with-rosamunde%e2%80%99s-josh-margolis","title":"Q&A with Rosamunde’s Josh Margolis ","publishDate":1325260855,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\" alt=\"Josh Margolis\" title=\"Josh Margolis\" width=\"200\" height=\"256\" class=\"alignleft size-full wp-image-37071\">\u003c/a>Next month, the \u003ca href=\"https://twitter.com/#!/rosamundesf\">Mission outpost\u003c/a> of sausage and craft beer emporium \u003ca href=\"http://rosamundesausagegrill.com/mission-street\">Rosamunde Sausage Grill\u003c/a> marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. \u003c/p>\n\u003cp>His longtime passion has been to open a beer restaurant, and he first came to San Francisco and worked at Postrio in 1990. The UC San Diego and Culinary Institute graduate is from Los Angeles, and gravitates to Saison and Belgian beer: “Duvel in the bottle is one of my go-to drinks.” \u003c/p>\n\u003cp>Margolis lives in the Bayview with his husband Raymond Lobato, who is a graphic designer, DJ, artist, and feng shui artist. The two have also lived in the Mission and Noe Valley. “We met in college and have been together 25 years... he DJs here on Friday nights. He did all the artwork. We've been married four times. In 1991, we became domestic partners. Then we did a ceremony in 2000. 2004 was the best one. We saw Gavin Newsom on the news. Then we got in line and we’re probably 80th or 90th in line at City Hall. The place was on fire! The energy and ceremonies were happening every 5 minutes. It was just the two of us, and we saw our old next-door neighbors. They took pics--via cell phone--and became our witnesses.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>How did you open Rosamunde? Any chance of bringing the \u003ca href=\"http://www.sframbler.com/2011/05/rosamunde-tuesday-burger/\">Tuesday Rosamunde burger\u003c/a> to the Mission?\u003c/strong>\u003cbr>\nI partnered with Jennifer Tucci to open the Mission one. We’ve decided to keep the Rosamunde burger at the Haight only. There is a steak sandwich now every day in the Mission. We started the steak sandwich in the summer, as well as a mushroom sandwich. Our vegetarian orders are significant, and we are one of the biggest destinations for veggie diners in the city. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.sfweekly.com/shookdown/2010/08/holy_crap_lady_gaga_ate_at_ros.php\">Lady Gaga visited in August 2010\u003c/a>. \u003cstrong>Do you get Gaga fans trying to see where Lady Gaga hung out?\u003c/strong>\u003cbr>\nPeople still ask about it. It was around three in the afternoon, and only a few people were around. She came in with her boyfriend and bodyguard and was wearing a red leotard outfit. She said to the bartender Claire, “I'm Gaga” and Claire told her, “I’m Claire.” Then Claire came into the office to look her up online. Gaga hung out, drank several glasses of white wine, and stayed for two to three hours. Apparently she was on her way from San Jose to dinner in the city. She wanted Mexican, and a friend told her to go to the Mission. She saw the sign for sausages, and decided to go to Rosamunde instead. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\" alt=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" title=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" width=\"300\" height=\"459\" class=\"alignnone size-full wp-image-37063\">\u003c/a>\u003cbr>\n\u003cem>Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde First Year\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nWe’re getting ready for our 3rd anniversary on January 18. There’ll be a party of some sort. Then, there’s \u003ca href=\"http://sfbeerweek.org/\">SF Beer Week\u003c/a> February 10-19. We’ll host some breweries and also have a beer drinking & sausage-eating contest that will be something classy. Teams of two will compete together. Rosamunde will choose the sausages cut in 1/2 while each team will choose a unique beer. Eat as many 1/2 sausage as you can with as much beer as you need to get it down in 15 minutes. The winner gets $100 in Rosamunde gift certificates. Everyone gets $1 off the winner’s beer choice the rest of the day or $2 for the beer choice with winner’s sausage choice. All contestants get a Rosamunde T-Shirt. Team signup begins January 25th at the Mission Street location.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> is my standard go to for dairy, pantry, vinegars, oils and sauces.\u003c/p>\n\u003cp>\u003ca href=\"http://sunfatseafood.com/default.aspx\">Sun Fat Fish Market\u003c/a> is the cleanest, nicest of all old time seafood shops. Since November 15, I’ve been visiting them every day. I’ve been eating a lot of crab.\u003c/p>\n\u003cp>On Saturdays, I go to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>.\u003c/p>\n\u003cp>I also like the \u003ca href=\"http://www.yelp.com/biz/european-food-wholesale-and-deli-san-francisco\">European Market\u003c/a> on Clement. They have whole walls of refrigerated cured meats, salami, sausage, and things like that. They also bring in really good German bread. It’s frozen and they bake it off. That’s the only place in town you can get that. They cure and smoke own fish, salmon, white fish, herring. \u003c/p>\n\u003cp>\u003cstrong>Where are your favorite date spots?\u003c/strong>\u003cbr>\nBesides home?... We drive down to Santa Cruz and make a day of it. We usually take our bikes and ride on the north side of Santa Cruz. It’s such a beautiful place and one of the best times to go is not summer. On the way, our favorite lunch spot is \u003ca href=\"http://www.samschowderhouse.com/index.php\">Sam’s Chowder House\u003c/a> in Half Moon Bay. I like both their red and white chowder, and fish and chips. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nI’m pretty famous for not cooking the same thing twice. Ever. Restaurants and farmers’ markets constantly inspire me. We may have pizza once a week at home, but I’ll never make the same pizza twice. \u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays?\u003c/strong>\u003cbr>\nKathleen is my friend from San Diego. Together we make “Turkey Prince Edward”: take the skin off a turkey, and completely debone it. Lay the meat down on the turkey skin so that you basically make a roulade. You can do Turkey Prince Edward with two turkeys, rolled and stuffed with prunes, port and chestnut. Kathleen fed us when we were opening the new place (Mission Rosamunde). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\" alt=\"Turkey Prince Edward\" title=\"Turkey Prince Edward\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-37073\">\u003c/a>\u003cbr>\n\u003cem>\"Turkey Prince Edward\" \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nWhich one should I choose? The burrito mojado al pastor at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-4\">Taqueria Cancun\u003c/a> is a huge, swimming in sauce delicious meat thing that you pay for later. Then there are super nachos, but I don’t treat myself to that anymore. \u003c/p>\n\n","blocks":[],"excerpt":"Next month, the Mission outpost of sausage and craft beer emporium Rosamunde Sausage Grill marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. ","status":"publish","parent":0,"modified":1324782992,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1018},"headData":{"title":"Q&A with Rosamunde’s Josh Margolis | KQED","description":"Next month, the Mission outpost of sausage and craft beer emporium Rosamunde Sausage Grill marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"37056 http://blogs.kqed.org/bayareabites/?p=37056","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%e2%80%99s-josh-margolis/","disqusTitle":"Q&A with Rosamunde’s Josh Margolis ","path":"/bayareabites/37056/qa-with-rosamunde%e2%80%99s-josh-margolis","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\" alt=\"Josh Margolis\" title=\"Josh Margolis\" width=\"200\" height=\"256\" class=\"alignleft size-full wp-image-37071\">\u003c/a>Next month, the \u003ca href=\"https://twitter.com/#!/rosamundesf\">Mission outpost\u003c/a> of sausage and craft beer emporium \u003ca href=\"http://rosamundesausagegrill.com/mission-street\">Rosamunde Sausage Grill\u003c/a> marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. \u003c/p>\n\u003cp>His longtime passion has been to open a beer restaurant, and he first came to San Francisco and worked at Postrio in 1990. The UC San Diego and Culinary Institute graduate is from Los Angeles, and gravitates to Saison and Belgian beer: “Duvel in the bottle is one of my go-to drinks.” \u003c/p>\n\u003cp>Margolis lives in the Bayview with his husband Raymond Lobato, who is a graphic designer, DJ, artist, and feng shui artist. The two have also lived in the Mission and Noe Valley. “We met in college and have been together 25 years... he DJs here on Friday nights. He did all the artwork. We've been married four times. In 1991, we became domestic partners. Then we did a ceremony in 2000. 2004 was the best one. We saw Gavin Newsom on the news. Then we got in line and we’re probably 80th or 90th in line at City Hall. The place was on fire! The energy and ceremonies were happening every 5 minutes. It was just the two of us, and we saw our old next-door neighbors. They took pics--via cell phone--and became our witnesses.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>How did you open Rosamunde? Any chance of bringing the \u003ca href=\"http://www.sframbler.com/2011/05/rosamunde-tuesday-burger/\">Tuesday Rosamunde burger\u003c/a> to the Mission?\u003c/strong>\u003cbr>\nI partnered with Jennifer Tucci to open the Mission one. We’ve decided to keep the Rosamunde burger at the Haight only. There is a steak sandwich now every day in the Mission. We started the steak sandwich in the summer, as well as a mushroom sandwich. Our vegetarian orders are significant, and we are one of the biggest destinations for veggie diners in the city. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.sfweekly.com/shookdown/2010/08/holy_crap_lady_gaga_ate_at_ros.php\">Lady Gaga visited in August 2010\u003c/a>. \u003cstrong>Do you get Gaga fans trying to see where Lady Gaga hung out?\u003c/strong>\u003cbr>\nPeople still ask about it. It was around three in the afternoon, and only a few people were around. She came in with her boyfriend and bodyguard and was wearing a red leotard outfit. She said to the bartender Claire, “I'm Gaga” and Claire told her, “I’m Claire.” Then Claire came into the office to look her up online. Gaga hung out, drank several glasses of white wine, and stayed for two to three hours. Apparently she was on her way from San Jose to dinner in the city. She wanted Mexican, and a friend told her to go to the Mission. She saw the sign for sausages, and decided to go to Rosamunde instead. \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\" alt=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" title=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" width=\"300\" height=\"459\" class=\"alignnone size-full wp-image-37063\">\u003c/a>\u003cbr>\n\u003cem>Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde First Year\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nWe’re getting ready for our 3rd anniversary on January 18. There’ll be a party of some sort. Then, there’s \u003ca href=\"http://sfbeerweek.org/\">SF Beer Week\u003c/a> February 10-19. We’ll host some breweries and also have a beer drinking & sausage-eating contest that will be something classy. Teams of two will compete together. Rosamunde will choose the sausages cut in 1/2 while each team will choose a unique beer. Eat as many 1/2 sausage as you can with as much beer as you need to get it down in 15 minutes. The winner gets $100 in Rosamunde gift certificates. Everyone gets $1 off the winner’s beer choice the rest of the day or $2 for the beer choice with winner’s sausage choice. All contestants get a Rosamunde T-Shirt. Team signup begins January 25th at the Mission Street location.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> is my standard go to for dairy, pantry, vinegars, oils and sauces.\u003c/p>\n\u003cp>\u003ca href=\"http://sunfatseafood.com/default.aspx\">Sun Fat Fish Market\u003c/a> is the cleanest, nicest of all old time seafood shops. Since November 15, I’ve been visiting them every day. I’ve been eating a lot of crab.\u003c/p>\n\u003cp>On Saturdays, I go to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>.\u003c/p>\n\u003cp>I also like the \u003ca href=\"http://www.yelp.com/biz/european-food-wholesale-and-deli-san-francisco\">European Market\u003c/a> on Clement. They have whole walls of refrigerated cured meats, salami, sausage, and things like that. They also bring in really good German bread. It’s frozen and they bake it off. That’s the only place in town you can get that. They cure and smoke own fish, salmon, white fish, herring. \u003c/p>\n\u003cp>\u003cstrong>Where are your favorite date spots?\u003c/strong>\u003cbr>\nBesides home?... We drive down to Santa Cruz and make a day of it. We usually take our bikes and ride on the north side of Santa Cruz. It’s such a beautiful place and one of the best times to go is not summer. On the way, our favorite lunch spot is \u003ca href=\"http://www.samschowderhouse.com/index.php\">Sam’s Chowder House\u003c/a> in Half Moon Bay. I like both their red and white chowder, and fish and chips. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nI’m pretty famous for not cooking the same thing twice. Ever. Restaurants and farmers’ markets constantly inspire me. We may have pizza once a week at home, but I’ll never make the same pizza twice. \u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays?\u003c/strong>\u003cbr>\nKathleen is my friend from San Diego. Together we make “Turkey Prince Edward”: take the skin off a turkey, and completely debone it. Lay the meat down on the turkey skin so that you basically make a roulade. You can do Turkey Prince Edward with two turkeys, rolled and stuffed with prunes, port and chestnut. Kathleen fed us when we were opening the new place (Mission Rosamunde). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\" alt=\"Turkey Prince Edward\" title=\"Turkey Prince Edward\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-37073\">\u003c/a>\u003cbr>\n\u003cem>\"Turkey Prince Edward\" \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nWhich one should I choose? The burrito mojado al pastor at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-4\">Taqueria Cancun\u003c/a> is a huge, swimming in sauce delicious meat thing that you pay for later. Then there are super nachos, but I don’t treat myself to that anymore. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37056/qa-with-rosamunde%e2%80%99s-josh-margolis","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_63","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_10025","bayareabites_8398","bayareabites_10026","bayareabites_10024","bayareabites_2344","bayareabites_2383"],"label":"bayareabites"},"bayareabites_6334":{"type":"posts","id":"bayareabites_6334","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6334","score":null,"sort":[1251209838000]},"guestAuthors":[],"slug":"manivanh-larb-is-real","title":"Manivanh: Larb is Real","publishDate":1251209838,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/manivanh500.jpg\" alt=\"Manivanh Thai Restaurant\" title=\"Manivanh Thai Restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6338\">\u003cbr>\nFor five years now, Manivanh, a smallish place on 24th Street near Hampshire, has been one of my very favorite neighborhood restaurants in town. It's a completely unremarkable-looking Thai joint unceremoniously dumped at the grimiest edge of the Mission District, out of step with the strip's bevy of taquerias, hair salons, and, more recently, art galleries and hipster donut stands. For three years, I lived two blocks away, not far from 24th and Utah, where \u003ca href=\"http://www.jacksclubsf.com/\">Jack's Club\u003c/a> cheerfully presides over the corner. Manivanh holds just over a dozen tables, half of them empty most nights. The servers frequently look as fried as Krispy Kremes, their eyes distant and glazed. Between orders, they crane their necks to stare up at the television hovering above the counter. One afternoon, when all the area liquor stores were closed for a holiday, the host sold me a few beers to-go without so much as a blink. Manivanh is not a hole-in-the-wall, some Bourdanian treasure where fears of gastrointestinal trauma accompany each tasty bite. The interior is clean and warm, even pleasant. The neighborhood is fine, even though the 24th Street drunks' hacking coughs rattle through the window panes and swaying grocery cart barges skitter along the sidewalk outside. Satay and pad thai don't spark the excitement food-obsessed city residents work up over tacos. Everyone has a favorite Thai lunch place socked away somewhere -- the stuff of cheap lunch specials and coconut-creamed ice teas in tall plastic cups. Manivanh is a true find, unusual precisely because it's so good yet so relentlessly unexceptional in its design and scope, a regular, everyday restaurant without a whiff of marketing mojo and no rugged street food cred. Few would think to sniff it out and even fewer would bother writing about it, but I beseech you all the same to discover it, to walk down 24th Street until you can clearly hear the hum and screech of 101. Look to your left, see the sign, sit down, and order the larb-ped.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/larb400.jpg\" alt=\"Larb\" title=\"Larb\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-6339\">\u003cbr>\n\u003cem>Isn't it larb-ly?\u003c/em>\u003c/p>\n\u003cp>Larb is not a sludge-metal band from Florida or a faintly embarrassing medical condition. Larb may actually be those things as well, but the larbs I know first-hand are meat salads: fish sauce-y melanges in innumerable lovely variations, popular throughout Laos as well as Thailand. Refreshing and bold, Manivanh's larb-ped -- minced duck, lettuce, mint, and red onion laced with a chili-flecked lemon dressing -- is heady, almost druggy in its deliciousness, unsettlingly, crazily flavorful -- a sweet, benevolent \u003ca href=\"http://www.youtube.com/watch?v=-Oz2jN87jIA\">Klaus Kinski\u003c/a> on the palette. In the past four months, I've taken three different groups of people to Manivanh, and every single neophyte has gone batty for this minor miracle of taste and texture. I wandered down with a friend on the eve of his flight back to Philadelphia and he, upon spooning up the last bit, wondered out-loud if he could pack a few orders to bring back to the city of brotherly love. \"The duck -- it's like bacon, except somehow better,\" another friend remarked on the night of his conversion, reaching for a third helping, unsubtly trying to snag more than his fair share of the chewy, crispy bits. Manivanh's \u003ca href=\"http://sanfrancisco.menupages.com/restaurants/manivanh-thai/\">menu\u003c/a> beckons with many very good things, like grilled pork, chicken with chiles, onion, and fresh basil, and fried bean cake with cashews and roasted curry paste. Yet this one dish -- the transcendent larb-ped -- sends the restaurant over the top, searing it into heart and memory. Again and again, I recommend Manivanh to anyone interested -- because I want others to know it and cherish it as well.\u003c/p>\n\u003cp>Still, a few weeks ago, in bed, watching the long-awaited \"No Reservations: San Francisco\" on my laptop, I was happy not to see forkfuls of that fine ducky goodness disappearing into \u003ca href=\"http://www.chickenandcheese.org/jonellblog/uploaded_images/jody-bourdain-799684.jpg\">Anthony Bourdain\u003c/a>'s gaping maw. \u003c/p>\n\u003cp>Over the course of that episode, he painted a broad strokes portrait of the San Francisco he wanted to hate, a city where the good stuff has to be pried out from beneath sheet-rock layers of weak Chez Panisse-y silliness. It's a pretty cool town, he seemed to say, so long as you keep it real among the hordes of smug, self-righteous yoga mat people telling you how to eat -- in his mind, villains more onerous than greedy landlords, creeps, loud-talking Muni lunatics, and fickle fault-lines. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>His pal \u003ca href=\"http://anthony-bourdain-blog.travelchannel.com/read/romania-what-the-hell-happened\">Zamir's meltdown in Romania\u003c/a>, however bizarre and mortifying, was, as Bourdain might intone on a clips show voice-over, good television. Making fun of vegetarians in San Francisco is not. The tall, gray host is usually much more insightful than he was here, using food as a trusty lens through which to respectfully experience the ways people live around the world. He likes delving into the preposterous, the campy, and the down-and-dirty. When it comes to eating on camera, \u003ca href=\"http://www.youtube.com/watch?v=NWSvv7hmWSU\">fried squeazel\u003c/a>, pig's eyes, chicken asses, and seven-pound tortas are his ripe texts, ideal, semi-shocking stuff he can stretch into funny, alcohol-soaked, highly watchable lessons of cultural interest.\u003c/p>\n\u003cp>A pedestrian pleasure such as Manivanh wouldn't interest Bourdain, at least for the sake of his show. For that, I am thankful. I like my larb line-less, my beloved local gems broadcasted via whispers, not ear-splitting bellows from some perch on Foodie Mountain where he sits every Monday, leather-jacketed, hung-over, racked with indigestion, clutching his megaphone. \u003ca href=\"http://chowhound.chow.com/topics/643772\">That's It\u003c/a>, the deli with the seven-pound torta, sits a block away from where I currently live. One day, it was my corner store, and, the next, I had to squeeze through a mob just to get a tall can from the cooler in the back. \u003c/p>\n\u003cp>It may not make for good television, but you can learn a lot about the way we live from something so mundane as a neighborhood restaurant and its way with one dish -- maybe not from Manivanh specifically, but from establishments like it. In my reality, of which I am, of course, captain, Manivanh serves the best Thai food in the city. The rest of the world doesn't have to agree. Manivanh's \u003ca href=\"http://www.yelp.com/biz/manivanh-thai-restaurant-san-francisco\">Yelp reviews\u003c/a> are high, four stars, on average, with some disgruntled customers, as usual, chirping up to soil the spread. Interestingly, the gripes people air about Manivanh are often very specific and personal, super-subjective criticisms unbound by universally persuasive criteria. One reviewer complains about too many onions. Another bemoans the absence of white-meat chicken. A vegetarian whines about fish sauce in the silver noodles she'd thought were meatless, claiming that the waitress rolled her eyes when she shared her grievance, which Bourdain, had he been there, hovering in the corner like a spectral watchdog, would have done too. People are inclined to be inflexible about what they eat at cheap neighborhood restaurants, particular to the point of weird, preschool-y pickiness. We want what we want, when we want it, how we think it should be made -- usually the way we've learned to like it somewhere else. Eggplant is not my favorite vegetable, but I wouldn't tell \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> that if he prepared it for me. Yet if I ordered larb-ped at another Thai restaurant, and for some stupid reason, it arrived topped with a heaping portion of soggy eggplant, I might not go back to try anything else. In such restaurants, perhaps we're really seeking personal chefs challenged to solve the mysteries of our individual tastes without clues, or an unwavering Applebee's from the block, consistently supplying whatever specific eating experience it is we desire, wherever we go. For those who've learned to love it somewhere else, it takes a lot to go out of your way to try larb like this, to begin a new relationship with a familiar food rendered foreign all over again. But, if you do, as Rick said at the end of \u003ca href=\"http://www.youtube.com/watch?v=0-QdrUHJbo4\">\"Casablanca,\"\u003c/a> as he strode off into the mist with Captain Louis, it might be the start of a beautiful friendship.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Manivanh\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Manivanh+thai+restaurant+san+francisco&sll=37.0625,-95.677068&sspn=46.14027,61.083984&ie=UTF8&ll=37.754158,-122.407093&spn=0.090527,0.119305&z=13&iwloc=A\">map\u003c/a>\u003cbr>\n2732 24th Street\u003cbr>\n(between Hampshire and Potrero)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 552-3534\u003c/p>\n\n","blocks":[],"excerpt":"For five years now, Manivanh, a smallish place on 24th Street near Hampshire, has been one of my very favorite neighborhood restaurants in town. It's a completely unremarkable-looking Thai joint unceremoniously dumped at the grimiest edge of the Mission District, out of step with the strip's bevy of taquerias, hair salons, and, more recently, art galleries and hipster donut stands. ","status":"publish","parent":0,"modified":1528485296,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1381},"headData":{"title":"Manivanh: Larb is Real | KQED","description":"For five years now, Manivanh, a smallish place on 24th Street near Hampshire, has been one of my very favorite neighborhood restaurants in town. It's a completely unremarkable-looking Thai joint unceremoniously dumped at the grimiest edge of the Mission District, out of step with the strip's bevy of taquerias, hair salons, and, more recently, art galleries and hipster donut stands. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"6334 http://blogs.kqed.org/bayareabites/?p=6334","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/08/25/manivanh-larb-is-real/","disqusTitle":"Manivanh: Larb is Real","path":"/bayareabites/6334/manivanh-larb-is-real","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/manivanh500.jpg\" alt=\"Manivanh Thai Restaurant\" title=\"Manivanh Thai Restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6338\">\u003cbr>\nFor five years now, Manivanh, a smallish place on 24th Street near Hampshire, has been one of my very favorite neighborhood restaurants in town. It's a completely unremarkable-looking Thai joint unceremoniously dumped at the grimiest edge of the Mission District, out of step with the strip's bevy of taquerias, hair salons, and, more recently, art galleries and hipster donut stands. For three years, I lived two blocks away, not far from 24th and Utah, where \u003ca href=\"http://www.jacksclubsf.com/\">Jack's Club\u003c/a> cheerfully presides over the corner. Manivanh holds just over a dozen tables, half of them empty most nights. The servers frequently look as fried as Krispy Kremes, their eyes distant and glazed. Between orders, they crane their necks to stare up at the television hovering above the counter. One afternoon, when all the area liquor stores were closed for a holiday, the host sold me a few beers to-go without so much as a blink. Manivanh is not a hole-in-the-wall, some Bourdanian treasure where fears of gastrointestinal trauma accompany each tasty bite. The interior is clean and warm, even pleasant. The neighborhood is fine, even though the 24th Street drunks' hacking coughs rattle through the window panes and swaying grocery cart barges skitter along the sidewalk outside. Satay and pad thai don't spark the excitement food-obsessed city residents work up over tacos. Everyone has a favorite Thai lunch place socked away somewhere -- the stuff of cheap lunch specials and coconut-creamed ice teas in tall plastic cups. Manivanh is a true find, unusual precisely because it's so good yet so relentlessly unexceptional in its design and scope, a regular, everyday restaurant without a whiff of marketing mojo and no rugged street food cred. Few would think to sniff it out and even fewer would bother writing about it, but I beseech you all the same to discover it, to walk down 24th Street until you can clearly hear the hum and screech of 101. Look to your left, see the sign, sit down, and order the larb-ped.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/larb400.jpg\" alt=\"Larb\" title=\"Larb\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-6339\">\u003cbr>\n\u003cem>Isn't it larb-ly?\u003c/em>\u003c/p>\n\u003cp>Larb is not a sludge-metal band from Florida or a faintly embarrassing medical condition. Larb may actually be those things as well, but the larbs I know first-hand are meat salads: fish sauce-y melanges in innumerable lovely variations, popular throughout Laos as well as Thailand. Refreshing and bold, Manivanh's larb-ped -- minced duck, lettuce, mint, and red onion laced with a chili-flecked lemon dressing -- is heady, almost druggy in its deliciousness, unsettlingly, crazily flavorful -- a sweet, benevolent \u003ca href=\"http://www.youtube.com/watch?v=-Oz2jN87jIA\">Klaus Kinski\u003c/a> on the palette. In the past four months, I've taken three different groups of people to Manivanh, and every single neophyte has gone batty for this minor miracle of taste and texture. I wandered down with a friend on the eve of his flight back to Philadelphia and he, upon spooning up the last bit, wondered out-loud if he could pack a few orders to bring back to the city of brotherly love. \"The duck -- it's like bacon, except somehow better,\" another friend remarked on the night of his conversion, reaching for a third helping, unsubtly trying to snag more than his fair share of the chewy, crispy bits. Manivanh's \u003ca href=\"http://sanfrancisco.menupages.com/restaurants/manivanh-thai/\">menu\u003c/a> beckons with many very good things, like grilled pork, chicken with chiles, onion, and fresh basil, and fried bean cake with cashews and roasted curry paste. Yet this one dish -- the transcendent larb-ped -- sends the restaurant over the top, searing it into heart and memory. Again and again, I recommend Manivanh to anyone interested -- because I want others to know it and cherish it as well.\u003c/p>\n\u003cp>Still, a few weeks ago, in bed, watching the long-awaited \"No Reservations: San Francisco\" on my laptop, I was happy not to see forkfuls of that fine ducky goodness disappearing into \u003ca href=\"http://www.chickenandcheese.org/jonellblog/uploaded_images/jody-bourdain-799684.jpg\">Anthony Bourdain\u003c/a>'s gaping maw. \u003c/p>\n\u003cp>Over the course of that episode, he painted a broad strokes portrait of the San Francisco he wanted to hate, a city where the good stuff has to be pried out from beneath sheet-rock layers of weak Chez Panisse-y silliness. It's a pretty cool town, he seemed to say, so long as you keep it real among the hordes of smug, self-righteous yoga mat people telling you how to eat -- in his mind, villains more onerous than greedy landlords, creeps, loud-talking Muni lunatics, and fickle fault-lines. \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>His pal \u003ca href=\"http://anthony-bourdain-blog.travelchannel.com/read/romania-what-the-hell-happened\">Zamir's meltdown in Romania\u003c/a>, however bizarre and mortifying, was, as Bourdain might intone on a clips show voice-over, good television. Making fun of vegetarians in San Francisco is not. The tall, gray host is usually much more insightful than he was here, using food as a trusty lens through which to respectfully experience the ways people live around the world. He likes delving into the preposterous, the campy, and the down-and-dirty. When it comes to eating on camera, \u003ca href=\"http://www.youtube.com/watch?v=NWSvv7hmWSU\">fried squeazel\u003c/a>, pig's eyes, chicken asses, and seven-pound tortas are his ripe texts, ideal, semi-shocking stuff he can stretch into funny, alcohol-soaked, highly watchable lessons of cultural interest.\u003c/p>\n\u003cp>A pedestrian pleasure such as Manivanh wouldn't interest Bourdain, at least for the sake of his show. For that, I am thankful. I like my larb line-less, my beloved local gems broadcasted via whispers, not ear-splitting bellows from some perch on Foodie Mountain where he sits every Monday, leather-jacketed, hung-over, racked with indigestion, clutching his megaphone. \u003ca href=\"http://chowhound.chow.com/topics/643772\">That's It\u003c/a>, the deli with the seven-pound torta, sits a block away from where I currently live. One day, it was my corner store, and, the next, I had to squeeze through a mob just to get a tall can from the cooler in the back. \u003c/p>\n\u003cp>It may not make for good television, but you can learn a lot about the way we live from something so mundane as a neighborhood restaurant and its way with one dish -- maybe not from Manivanh specifically, but from establishments like it. In my reality, of which I am, of course, captain, Manivanh serves the best Thai food in the city. The rest of the world doesn't have to agree. Manivanh's \u003ca href=\"http://www.yelp.com/biz/manivanh-thai-restaurant-san-francisco\">Yelp reviews\u003c/a> are high, four stars, on average, with some disgruntled customers, as usual, chirping up to soil the spread. Interestingly, the gripes people air about Manivanh are often very specific and personal, super-subjective criticisms unbound by universally persuasive criteria. One reviewer complains about too many onions. Another bemoans the absence of white-meat chicken. A vegetarian whines about fish sauce in the silver noodles she'd thought were meatless, claiming that the waitress rolled her eyes when she shared her grievance, which Bourdain, had he been there, hovering in the corner like a spectral watchdog, would have done too. People are inclined to be inflexible about what they eat at cheap neighborhood restaurants, particular to the point of weird, preschool-y pickiness. We want what we want, when we want it, how we think it should be made -- usually the way we've learned to like it somewhere else. Eggplant is not my favorite vegetable, but I wouldn't tell \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> that if he prepared it for me. Yet if I ordered larb-ped at another Thai restaurant, and for some stupid reason, it arrived topped with a heaping portion of soggy eggplant, I might not go back to try anything else. In such restaurants, perhaps we're really seeking personal chefs challenged to solve the mysteries of our individual tastes without clues, or an unwavering Applebee's from the block, consistently supplying whatever specific eating experience it is we desire, wherever we go. For those who've learned to love it somewhere else, it takes a lot to go out of your way to try larb like this, to begin a new relationship with a familiar food rendered foreign all over again. But, if you do, as Rick said at the end of \u003ca href=\"http://www.youtube.com/watch?v=0-QdrUHJbo4\">\"Casablanca,\"\u003c/a> as he strode off into the mist with Captain Louis, it might be the start of a beautiful friendship.\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>\u003cstrong>Manivanh\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Manivanh+thai+restaurant+san+francisco&sll=37.0625,-95.677068&sspn=46.14027,61.083984&ie=UTF8&ll=37.754158,-122.407093&spn=0.090527,0.119305&z=13&iwloc=A\">map\u003c/a>\u003cbr>\n2732 24th Street\u003cbr>\n(between Hampshire and Potrero)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 552-3534\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6334/manivanh-larb-is-real","authors":["5060"],"categories":["bayareabites_2998","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2213","bayareabites_2634","bayareabites_2633","bayareabites_2383"],"featImg":"bayareabites_6338","label":"bayareabites"},"bayareabites_5230":{"type":"posts","id":"bayareabites_5230","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5230","score":null,"sort":[1247589354000]},"guestAuthors":[],"slug":"a-tale-of-two-pizzas","title":"A Tale of Two Pizzas","publishDate":1247589354,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It was the season of sauce, it was the season of toppings. It was the spring of onions, it was the sausage of despair. We had pies before us, we had crusts before us.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/taleza300.jpg\" alt=\"A Tale of Two Pizzas\" title=\"A Tale of Two Pizzas\" width=\"300\" height=\"290\" class=\"alignleft size-full wp-image-5234\">No lesser authority than The New York Times says artisanal pizza is on the rise. Just last week, the Gray Lady \u003ca href=\"http://www.nytimes.com/2009/07/08/dining/08pizza.html?ref=dining/\">blew the trend up\u003c/a>, making a case for the elegantly appointed pizzeria as a cost-conscious diner's best bet amid rotten economic circumstances. In San Francisco, this sub-genre of the pizza form is currently encroaching on the Mission District's once-fior di latte-less expanse with great success. \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> are delicious examples of what's sizzling in Burritoland, though only the former would probably describe itself as a pizzeria first and foremost. \u003ca href=\"http://flourandwater.com/about/\">Flour + Water\u003c/a> just opened on Harrison in the last few months, serving pasta, salumi, and a familiar stripe of 'za: smallish, thin-crusted rounds decked out in classic and occasionally inventive combinations of toppings with a traditional bent and heavy, local-centric nods to seasonality. As if that weren't enough upscale crust and cheese to blanket a few square miles of coveted real estate, \u003ca href=\"http://pibarsf.com/\">Pi Bar\u003c/a> will soon start slinging (whole pies and cheese slices for, ha ha, $3.14) on Valencia near 25th, at a renovated space once home to Suriya Thai.\u003c/p>\n\u003cp>You might not have heard, but in Fall of 2008, \u003ca href=\"http://www.sfpizzeria.com/\">Pizzeria\u003c/a> opened its doors on a humming stretch of Valencia Street, not far from its intersection with 18th. As of press time, the establishment has garnered \u003ca href=\"http://www.yelp.com/biz/pizzeria-san-francisco#hrid:7Wq8aFWDcrtU6ayjSjOJMQ/src:search/query:pizzeria\">45 reviews\u003c/a> on Yelp, most of them quite positive. Yet, for all the times I've wandered past its wide windows, I've never seen a customer populating one of the dining room's handsome circular wooden tables. I've stared at the menu. I've contemplated the helpful photographs of Pizzeria's offerings pasted to the front window. I've watched cooks bustle, a waiter mop, and a manager meticulously refill and reposition jars of red pepper flakes on the long counter, but, never, not once, have I witnessed a person, sitting down, napkin on lap, actually tucking into a plate of anything. \u003c/p>\n\u003cp>And I've always wondered why. Location could not be the problem. Valencia is a major thoroughfare for night-time revelers and day-time shoppers. The product itself is not immediately suspect either. It's pizza, after all; everyone likes it. Unlike Beretta and Flour + Water, and to a lesser extent, Pizzeria Delfina, purveyors of an ostensibly fancier kind of pizza, the vibe is not glamorous. Apart from the wood oven used to bake them, the wares are not authentic but fairly pan-pizza in approach, though, in this age of hyper-fusion frenzy, that shouldn't deter the masses. You won't find habaneros, chicken tikka masala, or barbecue on pizza in Naples, but, these days, in the United States, thanks perhaps to the influence of \u003ca href=\"http://www.cpk.com/\">California Pizza Kitchen\u003c/a>, they're not exactly unusual toppings, and perfectly appropriate in the right context. \u003c/p>\n\u003cp>Pizzeria is also Halal. The pig is on a big muddy pedastal these days, and there's a chance the absence of house-cured prosciutto, guanciale, and an occasional trotter special throws potential customers off the scent. In addition, Pizzeria sells no alcohol. One Yelper reports brown-bagging some brew, but the restaurant doesn't specifically recommend doing so. Unless you're willing to ask and perhaps plead, the closest thing to a dinner buzz or a perfect pairing you'll get here will have to come in the form of a $2.50 soda. For many, this will prove a bigger sticking point than the pancetta \u003cem>non grata\u003c/em> situation. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Could cost be the issue? Probably not, though, as far as pizza goes, Pizzeria's is not particularly inexpensive. In fact, its pizza margherita costs a dollar more than a similarly sized version made by Flour + Water, when the ingredients are obviously the same: tomatoes, fresh basil, mozzarella, and olive oil. \u003c/p>\n\u003cp>Generally speaking, when a restaurant's always empty, no passer-by wants to play guinea pig. Delivery customers write the majority of Pizzeria's Yelp reviews, and they tend to gush about speedy delivery and the endearing customer service, signs a few people have been curious enough to phone in orders, and the business owners are working hard to amass devotees, one at a time if necessary. Pizzeria is not open for lunch, which seems like a curious choice to make, especially if the owners want bodies in the dining room. Walk-in customers are more likely at lunch-time, especially on the weekends, when weary shoppers from other parts of town, quivering beneath the weight of new purchases, and stoned folks staggering in from Dolores Park make impulsive dining decisions based on whatever is in front of them. \u003c/p>\n\u003cp>Unlike Pizzeria, Flour + Water, the sort of sleek, self-styled \"neighborhood\" restaurant that employs a publicist, has been hot. \u003ca href=\"http://flourandwater.com/press/\">A dozen local press mentions and reviews \u003c/a> popped up within days of its opening, many before, and over \u003ca href=\"http://www.yelp.com/biz/flour-water-san-francisco\">118 reviewers\u003c/a> have since weighed in, many charmed by the food, a number irritated by the crowds and clientele, and more than a few disparaging of the hosts' demeanor. No one likes a line, and Flour + Water's perpetually snakes out the door like links of runaway sausages. In shaping their doughy vision, the heads behind Flour + Water actually followed a pizza \u003ca href=\"http://missionlocal.org/2009/05/a-recession-time-to-open-a-restaurant-say-mission-district-entrepreneurs/\">principle\u003c/a> not unlike what was outlined in the Times piece, figuring rustic fare in a lovely dark wood-enhanced setting might rake in diners trying to scale back on spending without sacrificing the level of ambience regular restaurant-goers tend to favor. According to Flour + Water's website, the restaurant's design and construction \"are all about the mantra of the triple r: refurbished, repurposed and reclaimed,\" a triptych of buzzwords pretty much designed to make people feel as if they're sitting down to something real, hip, and happening, yet non-indulgent, and even -- gasp -- responsible.\u003c/p>\n\u003cp>Pizzeria and Flour + Water don't serve the same kind of pizza, so reviewing them in tandem wouldn't make sense. I'm interested in why one restaurant is full, and the other is empty. Does the press machine get behind whatever they're told to get behind by whomever gets to decide what should be gotten behind? Is herd mentality a lot of what's keeping Flour + Water packed tighter than a jar of oil-cured anchovies and Pizzeria as forlorn and lonely as a marinara-deprived breadstick? Does a Halal pizzeria without a pizzaiolo or a publicist stand a chance in this city?\u003c/p>\n\u003cp>On Saturday, I decided to seize the pizza by the box and give Pizzeria a real shot. At 5:15 p.m., I slowly and deliberately walked up to the door. I looked in through the smudged glass. I couldn't do it. The prospect of being the only person in the place stressed me out. A lopsided ratio of cooks to customers makes for awkward dining, a rigid, uncomfortable experience, like at a show, when a band dwarfs the crowd. I turned tail and scurried back to my apartment where, furious with my lack of courage, yet quite relieved, I immediately dialed in an order for delivery: a $12 small \"Popeye\" pizza (baby spinach, slow-roasted garlic, and red onion) to which I, for an extra buck, boldly added beef pepperoni. Minutes later, Pizzeria's pizza and I were face-to-face. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/zafordinner300.jpg\" alt=\"pizzeria\" title=\"pizzeria\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-5233\">The mystery was over. The crust's bottom was black and blistery; the gnarled sides and top were beautiful, rutted in all the right places, tunnels of taste within, perfect pockets of air crunching, wafer-like, between teeth. The toppings were fine. I liked the cheese. The sauce was unmemorable. The thick slices of raw red onion didn't do much for me. I prefer them cooked, semi-pickled, or, if raw, very, very, very thinly slivered. The beef pepperoni didn't taste weird until I tried it cold on Sunday morning. Overall, Pizzeria makes a really good pizza in keeping with its intent: flavorful, timely, unpretentious, and very pizza-like. Everyone should go there ... or at least get something delivered.\u003c/p>\n\n","blocks":[],"excerpt":"You might not have heard, but in Fall of 2008, \u003ca href=\"http://www.sfpizzeria.com/\">Pizzeria\u003c/a> opened its doors on a humming stretch of Valencia Street, not far from its intersection with 18th. ","status":"publish","parent":0,"modified":1247589385,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1379},"headData":{"title":"A Tale of Two Pizzas | KQED","description":"You might not have heard, but in Fall of 2008, Pizzeria opened its doors on a humming stretch of Valencia Street, not far from its intersection with 18th. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"5230 http://blogs.kqed.org/bayareabites/?p=5230","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/07/14/a-tale-of-two-pizzas/","disqusTitle":"A Tale of Two Pizzas","path":"/bayareabites/5230/a-tale-of-two-pizzas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was the season of sauce, it was the season of toppings. It was the spring of onions, it was the sausage of despair. We had pies before us, we had crusts before us.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/taleza300.jpg\" alt=\"A Tale of Two Pizzas\" title=\"A Tale of Two Pizzas\" width=\"300\" height=\"290\" class=\"alignleft size-full wp-image-5234\">No lesser authority than The New York Times says artisanal pizza is on the rise. Just last week, the Gray Lady \u003ca href=\"http://www.nytimes.com/2009/07/08/dining/08pizza.html?ref=dining/\">blew the trend up\u003c/a>, making a case for the elegantly appointed pizzeria as a cost-conscious diner's best bet amid rotten economic circumstances. In San Francisco, this sub-genre of the pizza form is currently encroaching on the Mission District's once-fior di latte-less expanse with great success. \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> are delicious examples of what's sizzling in Burritoland, though only the former would probably describe itself as a pizzeria first and foremost. \u003ca href=\"http://flourandwater.com/about/\">Flour + Water\u003c/a> just opened on Harrison in the last few months, serving pasta, salumi, and a familiar stripe of 'za: smallish, thin-crusted rounds decked out in classic and occasionally inventive combinations of toppings with a traditional bent and heavy, local-centric nods to seasonality. As if that weren't enough upscale crust and cheese to blanket a few square miles of coveted real estate, \u003ca href=\"http://pibarsf.com/\">Pi Bar\u003c/a> will soon start slinging (whole pies and cheese slices for, ha ha, $3.14) on Valencia near 25th, at a renovated space once home to Suriya Thai.\u003c/p>\n\u003cp>You might not have heard, but in Fall of 2008, \u003ca href=\"http://www.sfpizzeria.com/\">Pizzeria\u003c/a> opened its doors on a humming stretch of Valencia Street, not far from its intersection with 18th. As of press time, the establishment has garnered \u003ca href=\"http://www.yelp.com/biz/pizzeria-san-francisco#hrid:7Wq8aFWDcrtU6ayjSjOJMQ/src:search/query:pizzeria\">45 reviews\u003c/a> on Yelp, most of them quite positive. Yet, for all the times I've wandered past its wide windows, I've never seen a customer populating one of the dining room's handsome circular wooden tables. I've stared at the menu. I've contemplated the helpful photographs of Pizzeria's offerings pasted to the front window. I've watched cooks bustle, a waiter mop, and a manager meticulously refill and reposition jars of red pepper flakes on the long counter, but, never, not once, have I witnessed a person, sitting down, napkin on lap, actually tucking into a plate of anything. \u003c/p>\n\u003cp>And I've always wondered why. Location could not be the problem. Valencia is a major thoroughfare for night-time revelers and day-time shoppers. The product itself is not immediately suspect either. It's pizza, after all; everyone likes it. Unlike Beretta and Flour + Water, and to a lesser extent, Pizzeria Delfina, purveyors of an ostensibly fancier kind of pizza, the vibe is not glamorous. Apart from the wood oven used to bake them, the wares are not authentic but fairly pan-pizza in approach, though, in this age of hyper-fusion frenzy, that shouldn't deter the masses. You won't find habaneros, chicken tikka masala, or barbecue on pizza in Naples, but, these days, in the United States, thanks perhaps to the influence of \u003ca href=\"http://www.cpk.com/\">California Pizza Kitchen\u003c/a>, they're not exactly unusual toppings, and perfectly appropriate in the right context. \u003c/p>\n\u003cp>Pizzeria is also Halal. The pig is on a big muddy pedastal these days, and there's a chance the absence of house-cured prosciutto, guanciale, and an occasional trotter special throws potential customers off the scent. In addition, Pizzeria sells no alcohol. One Yelper reports brown-bagging some brew, but the restaurant doesn't specifically recommend doing so. Unless you're willing to ask and perhaps plead, the closest thing to a dinner buzz or a perfect pairing you'll get here will have to come in the form of a $2.50 soda. For many, this will prove a bigger sticking point than the pancetta \u003cem>non grata\u003c/em> situation. \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>Could cost be the issue? Probably not, though, as far as pizza goes, Pizzeria's is not particularly inexpensive. In fact, its pizza margherita costs a dollar more than a similarly sized version made by Flour + Water, when the ingredients are obviously the same: tomatoes, fresh basil, mozzarella, and olive oil. \u003c/p>\n\u003cp>Generally speaking, when a restaurant's always empty, no passer-by wants to play guinea pig. Delivery customers write the majority of Pizzeria's Yelp reviews, and they tend to gush about speedy delivery and the endearing customer service, signs a few people have been curious enough to phone in orders, and the business owners are working hard to amass devotees, one at a time if necessary. Pizzeria is not open for lunch, which seems like a curious choice to make, especially if the owners want bodies in the dining room. Walk-in customers are more likely at lunch-time, especially on the weekends, when weary shoppers from other parts of town, quivering beneath the weight of new purchases, and stoned folks staggering in from Dolores Park make impulsive dining decisions based on whatever is in front of them. \u003c/p>\n\u003cp>Unlike Pizzeria, Flour + Water, the sort of sleek, self-styled \"neighborhood\" restaurant that employs a publicist, has been hot. \u003ca href=\"http://flourandwater.com/press/\">A dozen local press mentions and reviews \u003c/a> popped up within days of its opening, many before, and over \u003ca href=\"http://www.yelp.com/biz/flour-water-san-francisco\">118 reviewers\u003c/a> have since weighed in, many charmed by the food, a number irritated by the crowds and clientele, and more than a few disparaging of the hosts' demeanor. No one likes a line, and Flour + Water's perpetually snakes out the door like links of runaway sausages. In shaping their doughy vision, the heads behind Flour + Water actually followed a pizza \u003ca href=\"http://missionlocal.org/2009/05/a-recession-time-to-open-a-restaurant-say-mission-district-entrepreneurs/\">principle\u003c/a> not unlike what was outlined in the Times piece, figuring rustic fare in a lovely dark wood-enhanced setting might rake in diners trying to scale back on spending without sacrificing the level of ambience regular restaurant-goers tend to favor. According to Flour + Water's website, the restaurant's design and construction \"are all about the mantra of the triple r: refurbished, repurposed and reclaimed,\" a triptych of buzzwords pretty much designed to make people feel as if they're sitting down to something real, hip, and happening, yet non-indulgent, and even -- gasp -- responsible.\u003c/p>\n\u003cp>Pizzeria and Flour + Water don't serve the same kind of pizza, so reviewing them in tandem wouldn't make sense. I'm interested in why one restaurant is full, and the other is empty. Does the press machine get behind whatever they're told to get behind by whomever gets to decide what should be gotten behind? Is herd mentality a lot of what's keeping Flour + Water packed tighter than a jar of oil-cured anchovies and Pizzeria as forlorn and lonely as a marinara-deprived breadstick? Does a Halal pizzeria without a pizzaiolo or a publicist stand a chance in this city?\u003c/p>\n\u003cp>On Saturday, I decided to seize the pizza by the box and give Pizzeria a real shot. At 5:15 p.m., I slowly and deliberately walked up to the door. I looked in through the smudged glass. I couldn't do it. The prospect of being the only person in the place stressed me out. A lopsided ratio of cooks to customers makes for awkward dining, a rigid, uncomfortable experience, like at a show, when a band dwarfs the crowd. I turned tail and scurried back to my apartment where, furious with my lack of courage, yet quite relieved, I immediately dialed in an order for delivery: a $12 small \"Popeye\" pizza (baby spinach, slow-roasted garlic, and red onion) to which I, for an extra buck, boldly added beef pepperoni. Minutes later, Pizzeria's pizza and I were face-to-face. \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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/zafordinner300.jpg\" alt=\"pizzeria\" title=\"pizzeria\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-5233\">The mystery was over. The crust's bottom was black and blistery; the gnarled sides and top were beautiful, rutted in all the right places, tunnels of taste within, perfect pockets of air crunching, wafer-like, between teeth. The toppings were fine. I liked the cheese. The sauce was unmemorable. The thick slices of raw red onion didn't do much for me. I prefer them cooked, semi-pickled, or, if raw, very, very, very thinly slivered. The beef pepperoni didn't taste weird until I tried it cold on Sunday morning. Overall, Pizzeria makes a really good pizza in keeping with its intent: flavorful, timely, unpretentious, and very pizza-like. Everyone should go there ... or at least get something delivered.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5230/a-tale-of-two-pizzas","authors":["5060"],"categories":["bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_2234","bayareabites_2384","bayareabites_2385","bayareabites_443","bayareabites_786","bayareabites_2383"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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