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A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_134773":{"type":"posts","id":"bayareabites_134773","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134773","score":null,"sort":[1568828095000]},"guestAuthors":[],"slug":"5-restaurants-near-sfo-worth-landing-at","title":"5 Restaurants Near SFO Worth Landing At","publishDate":1568828095,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='news_11773215,arts_13860218' label='More News About SFO' target=_]\u003cbr>\nSlowly but surely, the San Francisco International Airport (SFO) dining scene’s improvement is making the airport a slightly less frustrating experience. With recent openings from current and former local favorites like the Manufactory Food Hall, 1300 on Fillmore (which is no longer on Fillmore) and Farmer Brown (the SF sibling is closed), it’s actually possible to have a legitimately good meal past security.\u003c/p>\n\u003cp>But, it’s still airport dining, which comes with the background soundtrack of “white courtesy telephone” requests and angry passengers screaming at gate agents (and don’t forget the inflated prices). Fortunately for those coming and going from SFO, the surrounding area is filled with outstanding dining choices of all price points and cuisines. \u003c/p>\n\u003cp>With the holiday travel blitz soon to start and \u003ca href=\"https://www.kqed.org/news/11773215/hundreds-of-flight-delays-and-cancellations-at-sfo-heres-what-to-expect\">the current runway construction causing hundreds of delays and cancellations daily\u003c/a>, now is the time to have a great meal near SFO to take the edge off catching a flight—or give you an incentive to sit through 101 traffic when your roommate asks for a ride.\u003c/p>\n\u003ch2>Bertolucci’s\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ubRUgRHn5uWLPjQw8\">421 Cypress Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci.jpg\" alt=\"The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Only a handful of restaurants in the Bay Area can remember when Herbert Hoover was elected over Al Smith. South San Francisco’s \u003ca href=\"http://sodinisbertoluccis.com/\">beloved classic Italian destination\u003c/a> is one of them.\u003cbr>\nSince 1928, Peninsula diners have come to this \u003ca href=\"https://www.kqed.org/checkplease/613/sodinis-bertoluccis-ristorante-reviews\">Check, Please! Bay Area-approved\u003c/a> venerable address for tried-and-true Italian favorites with a slight Tuscan emphasis, which reflects where the Bertolucci family is originally from. Since 2005, the restaurant has been owned by Peter Sodini (the founder of North Beach’s equally beloved Golden Boy Pizza) after the Bertoluccis retired and sold the establishment.\u003c/p>\n\u003cfigure id=\"attachment_134780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg\" alt=\"Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That connection would explain why Golden Boy pizza is available on the menu, but the rest of what the kitchen produces probably looks much like it did 90 years ago but is far from tired: osso buco, veal Milanese, linguine con vongole, lasagna. Along with the complimentary, generous bread platter of cheese pizza-like focaccia hunks and sourdough slices, most tables start with a Caesar salad that prominently displays tiny anchovy filets draped on top. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pastas are split between customizable pick-a-style and pick-a-sauce format, or traditional favorites like creamy tortellini Carbonara. For secondi, if you’re a first-timer, it’s all about trying the hardly innovative but perfectly done picatta sauce with salmon, veal or chicken. The silky mashed potatoes with it are particularly special and warrant your own trip. To conclude, biscotti, cannoli and silky chocolate praline (like a chocolate mousse torte) are must-orders, meaning that some additional dessert time should be allotted before catching a flight. \u003c/p>\n\u003cfigure id=\"attachment_134800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg\" alt=\"The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bertolucci’s certainly falls into that “they don’t make ‘em like this anymore” group.With hulking plates of spaghetti and meatballs, dim lighting, retro Italian posters and art, and plush Rat Pack-era red leather booths, Bertolucci’s isn’t trying to replicate history. It IS history.\u003c/p>\n\u003ch2>Flavas Jamaican Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JSBZVHakMBEeGJdL9\">314 Linden Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-south-sf.jpg\" alt=\"Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the closings of \u003ca href=\"https://www.kqed.org/bayareabites/131123/isla-vida-looks-to-make-waves-of-impact-in-the-fillmore\">Isla Vida\u003c/a> and Kaya in recent months, the Bay Area’s already compact roster of Caribbean restaurants shrunk even further. Luckily, one of the region’s remaining stalwarts for jerk chicken and oxtails is still going strong—and happens to be right by SFO.\u003cbr>\n[aside tag='guides' num='2' align='left' target=_ label='More Bay Area Guides']\u003cbr>\nChef/owner Leroy Douglas started cooking for his family in Jamaica at just 10 years old and after a long, winding career cooking all over North America, he ended up in South San Francisco opening this casual, charming restaurant with a definitive rendition of jerk chicken. \u003c/p>\n\u003cp>It has the ideal mix of Scotch bonnet peppers, cloves and a host of other spices that strike the right sharp spice/earthiness notes in coating the chicken without overwhelming it. The marinade has an interesting thickness to it that is rarely seen in jerk chicken preparations and must contribute to keeping the meat extra moist. \u003c/p>\n\u003cfigure id=\"attachment_134783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-plate.jpg\" alt=\"A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Guests can order the jerk chicken à la carte or as part of a combo with fall-off-the-bone oxtail or jerk salmon. There’s terrific detail in the cooking—huge depth to the gravy with the oxtail, deft seasoning with the rice and beans, perfectly caramelized plantains. \u003c/p>\n\u003cp>Outside of a Bob Marley poster and a painting of the Caribbean Sea at sunset, Flavas keeps it low-key on the design front in the tidy dining room. But when diners look at that shimmering Caribbean water and have a bite of the jerk chicken, there’s a special moment where diners have no worries, whether it’s just a quick lunch or dinner before a redeye. \u003c/p>\n\u003ch2>Royal Feast\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/CLx8uTd1CpwJyfr37\">148 El Camino Real\u003c/a>\u003cbr>\nMillbrae\u003c/p>\n\u003cfigure id=\"attachment_134784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast.jpg\" alt=\"Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can count on one hand the number of restaurants between the South Bay and Daly City that San Francisco Chronicle dining critics Michael Bauer and Soleil Ho named to their annual ‘Top 100’ guides in 2018 or 2019. \u003ca>\u003c/a>Royal Feast, a relatively intimate 80-seat spot in Millbrae, is one of them—and for good reason. \u003c/p>\n\u003cp>Chef Zongyi Liu is one of the Peninsula’s most acclaimed chefs, both because of how consistently excellent his cooking is with a roughly 100 item-long menu and because he competed in the Bocuse d’Or global gastronomy competition representing his native China several years ago. \u003c/p>\n\u003cfigure id=\"attachment_134785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-feast.jpg\" alt=\"The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His menu is a mix of Szechuan favorites, seldom-seen royal banquet dishes generally served in large format styles, and the more expected Chinese or Chinese-American fare. The quality is strong, where even the oft-ridiculed kung pao chicken turns out to be a delight of spice, crunch and, yes, plenty of numbness from the ma-la sensation of Szechuan peppers. \u003c/p>\n\u003cp>Keep an eye out for the mapo tofu, pork dumplings in chili oil or the must-order poached fish fillet in chili oil, along with items in the ‘Chef’s Recommendations’ (the pork belly and sea cucumber won over this jaded pork belly eater) and ‘Royal Cuisine’ sections. For diners in the mood for Beijing-style smoked duck with crackling crispy skin served on a duck-shaped platter (it’s true), this is definitely one of the better renditions in SF or the Peninsula.\u003c/p>\n\u003cfigure id=\"attachment_134786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg\" alt=\"A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, one other recommendation—every table should get at least one order of the scallion pancakes. They arrive scalding hot, slightly doughy in the center and, not revealed on the menu, accompanied by a baba ghanoush-evoking eggplant dip. Use the pancake with everything—spread the eggplant, dunk it in chili oil, use it for the additional duck slices, slather sea cucumber on it. It’s your feast. Enjoy!\u003c/p>\n\u003ch2>Gintei\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ZDiX88nDZkfeebfW6\">235 El Camino Real\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-bar.jpg\" alt=\"The relaxed yet elegant sushi counter at Gintei in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The relaxed yet elegant sushi counter at Gintei in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While omakase-only restaurants in San Francisco now charge north of $200 for their exquisite offerings, an omakase for sushi or sashimi at \u003ca href=\"http://gintei.co/\">Gintei\u003c/a> in San Bruno is either $50 or $65 — and generally a dozen of their fish offerings come from the same source: Tokyo’s famed Tsukiji Fish Market.\u003c/p>\n\u003cp>It’s easy to get carried away price-wise going the à la carte specials route at Gintei when the likes of Hokkaido uni and A5 Wagyu are over $20 per bite. However, an enjoyable bento box lunch or sushi-filled dinner here doesn’t have to focus on the luxury ingredients.\u003c/p>\n\u003cfigure id=\"attachment_134788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg\" alt=\"The Rainbow #1 roll at San Bruno’s Gintei right by SFO.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rainbow #1 roll at San Bruno’s Gintei right by SFO. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gintei satisfies that hard-to-find niche where the omakase isn’t stratospheric, the à la carte fish quality is sensational AND the non-sushi or sashimi plates are equally well-executed. Of all the restaurants in the immediate SFO area, this is the one that is the most flexible for all kinds of diners. \u003c/p>\n\u003cp>Come to the sushi bar, say “omakase” and out comes a parade of minimally adorned, maximum quality shima aji, kanpachi and katsuo. Or, bring the family, sit in the slightly sleek dining room (bring a jacket because the air conditioning can be strangely strong here), and order individual rolls or nigiri offerings from the various specials board or printed menu. \u003c/p>\n\u003cfigure id=\"attachment_134792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-nigiri.jpg\" alt=\"An assortment of nigiri specials at Gintei.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of nigiri specials at Gintei. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But wait, then there’s the beautifully fried tempura, grilled salmon collar, and a delightful bowl of chilled ankimo (monkfish liver) that tempt from the kitchen. There are lots of choices. The good news? There’s no going wrong here.\u003c/p>\n\u003ch2>Sam Choy’s Poke to the Max\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/aqQbC885TogLs5YW9\">629 San Mateo Ave.\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-room.jpg\" alt=\"Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before celebrity chefs were celebrity chefs featured on gossip websites and Instagram feeds, they were just iconic, game-changing chefs like Sam Choy was (and still is) to the Hawaiian Islands. Along with the likes of Alan Wong and Roy Yamaguchi (the ‘Roy’ of Roy’s in San Francisco), Choy lifted up the ingredient quality and culinary identity of Hawaii’s beautiful and delicious cuisine. Not only that, Choy was one of the first ‘celebrity chefs’ that an airline used to design menus to make airplane food going to Hawaii actually not just, well, airplane food.\u003c/p>\n\u003cp>Coincidence or not, almost a decade after he began consulting for American Airlines, Choy’s \u003ca href=\"https://www.samchoyspoke.com/\">first restaurant outpost\u003c/a> is one of the closest eateries to SFO. As the name suggests, poke is the headliner. \u003c/p>\n\u003cp>Customizable poke bars are becoming as ubiquitous as sandwich delis in the Bay Area, but the shoyu salmon and creamy avocado here are as good as it gets anywhere in the region thanks to the pristine fish quality used. The customizable option comes into play where diners choose between tacos, wraps, salads and rice plates as the base for their poke. Unlike other poke bars, this one doesn’t offer an endless array of garnishes. \u003c/p>\n\u003cfigure id=\"attachment_134790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-poke.jpg\" alt=\"A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the poke, there are several other Hawaiian favorites like musubis (think sushi burritos) that include the obligatory spam but also branch out to other proteins. Classic Hawaiian plate lunches are served with the signature scoops of macaroni salad and rice alongside hearty proteins like ‘loco moco’ that can be a beef patty or, as is so 2019, a vegan one with ‘Just Egg’ and an Impossible burger patty. \u003c/p>\n\u003cp>There is a pleasant refinement here in general that makes it more along the lines of a ‘fine fast-casual’ spot than just ‘fast-casual.’ Plants hang from the walls, the poke is nicely plated instead of being just an uninspired scoop on a rice bowl, the scoops of rice sports flecks of umami-rich dried seaweed on top, and sunlight comes streaming in making the place positively glow even on foggy mornings. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It might not be poke on the beach but it’s at least close to the max poke experience.\u003c/p>\n\n","blocks":[],"excerpt":"Whether you're picking up, dropping off or just don't fancy eating in the airport before your flight, try out one of these restaurants near the San Francisco International Airport (SFO).","status":"publish","parent":0,"modified":1568828095,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":2118},"headData":{"title":"5 Restaurants Near SFO Worth Landing At | KQED","description":"Whether you're picking up, dropping off or just don't fancy eating in the airport before your flight, try out one of these restaurants near the San Francisco International Airport (SFO).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Restaurants Near SFO Worth Landing At","datePublished":"2019-09-18T17:34:55.000Z","dateModified":"2019-09-18T17:34:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134773 https://ww2.kqed.org/bayareabites/?p=134773","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/18/5-restaurants-near-sfo-worth-landing-at/","disqusTitle":"5 Restaurants Near SFO Worth Landing At","path":"/bayareabites/134773/5-restaurants-near-sfo-worth-landing-at","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11773215,arts_13860218","label":"More News About SFO ","target":"_"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSlowly but surely, the San Francisco International Airport (SFO) dining scene’s improvement is making the airport a slightly less frustrating experience. With recent openings from current and former local favorites like the Manufactory Food Hall, 1300 on Fillmore (which is no longer on Fillmore) and Farmer Brown (the SF sibling is closed), it’s actually possible to have a legitimately good meal past security.\u003c/p>\n\u003cp>But, it’s still airport dining, which comes with the background soundtrack of “white courtesy telephone” requests and angry passengers screaming at gate agents (and don’t forget the inflated prices). Fortunately for those coming and going from SFO, the surrounding area is filled with outstanding dining choices of all price points and cuisines. \u003c/p>\n\u003cp>With the holiday travel blitz soon to start and \u003ca href=\"https://www.kqed.org/news/11773215/hundreds-of-flight-delays-and-cancellations-at-sfo-heres-what-to-expect\">the current runway construction causing hundreds of delays and cancellations daily\u003c/a>, now is the time to have a great meal near SFO to take the edge off catching a flight—or give you an incentive to sit through 101 traffic when your roommate asks for a ride.\u003c/p>\n\u003ch2>Bertolucci’s\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ubRUgRHn5uWLPjQw8\">421 Cypress Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci.jpg\" alt=\"The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Only a handful of restaurants in the Bay Area can remember when Herbert Hoover was elected over Al Smith. South San Francisco’s \u003ca href=\"http://sodinisbertoluccis.com/\">beloved classic Italian destination\u003c/a> is one of them.\u003cbr>\nSince 1928, Peninsula diners have come to this \u003ca href=\"https://www.kqed.org/checkplease/613/sodinis-bertoluccis-ristorante-reviews\">Check, Please! Bay Area-approved\u003c/a> venerable address for tried-and-true Italian favorites with a slight Tuscan emphasis, which reflects where the Bertolucci family is originally from. Since 2005, the restaurant has been owned by Peter Sodini (the founder of North Beach’s equally beloved Golden Boy Pizza) after the Bertoluccis retired and sold the establishment.\u003c/p>\n\u003cfigure id=\"attachment_134780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg\" alt=\"Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That connection would explain why Golden Boy pizza is available on the menu, but the rest of what the kitchen produces probably looks much like it did 90 years ago but is far from tired: osso buco, veal Milanese, linguine con vongole, lasagna. Along with the complimentary, generous bread platter of cheese pizza-like focaccia hunks and sourdough slices, most tables start with a Caesar salad that prominently displays tiny anchovy filets draped on top. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pastas are split between customizable pick-a-style and pick-a-sauce format, or traditional favorites like creamy tortellini Carbonara. For secondi, if you’re a first-timer, it’s all about trying the hardly innovative but perfectly done picatta sauce with salmon, veal or chicken. The silky mashed potatoes with it are particularly special and warrant your own trip. To conclude, biscotti, cannoli and silky chocolate praline (like a chocolate mousse torte) are must-orders, meaning that some additional dessert time should be allotted before catching a flight. \u003c/p>\n\u003cfigure id=\"attachment_134800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg\" alt=\"The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bertolucci’s certainly falls into that “they don’t make ‘em like this anymore” group.With hulking plates of spaghetti and meatballs, dim lighting, retro Italian posters and art, and plush Rat Pack-era red leather booths, Bertolucci’s isn’t trying to replicate history. It IS history.\u003c/p>\n\u003ch2>Flavas Jamaican Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JSBZVHakMBEeGJdL9\">314 Linden Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-south-sf.jpg\" alt=\"Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the closings of \u003ca href=\"https://www.kqed.org/bayareabites/131123/isla-vida-looks-to-make-waves-of-impact-in-the-fillmore\">Isla Vida\u003c/a> and Kaya in recent months, the Bay Area’s already compact roster of Caribbean restaurants shrunk even further. Luckily, one of the region’s remaining stalwarts for jerk chicken and oxtails is still going strong—and happens to be right by SFO.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"guides","num":"2","align":"left","target":"_","label":"More Bay Area Guides "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nChef/owner Leroy Douglas started cooking for his family in Jamaica at just 10 years old and after a long, winding career cooking all over North America, he ended up in South San Francisco opening this casual, charming restaurant with a definitive rendition of jerk chicken. \u003c/p>\n\u003cp>It has the ideal mix of Scotch bonnet peppers, cloves and a host of other spices that strike the right sharp spice/earthiness notes in coating the chicken without overwhelming it. The marinade has an interesting thickness to it that is rarely seen in jerk chicken preparations and must contribute to keeping the meat extra moist. \u003c/p>\n\u003cfigure id=\"attachment_134783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-plate.jpg\" alt=\"A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Guests can order the jerk chicken à la carte or as part of a combo with fall-off-the-bone oxtail or jerk salmon. There’s terrific detail in the cooking—huge depth to the gravy with the oxtail, deft seasoning with the rice and beans, perfectly caramelized plantains. \u003c/p>\n\u003cp>Outside of a Bob Marley poster and a painting of the Caribbean Sea at sunset, Flavas keeps it low-key on the design front in the tidy dining room. But when diners look at that shimmering Caribbean water and have a bite of the jerk chicken, there’s a special moment where diners have no worries, whether it’s just a quick lunch or dinner before a redeye. \u003c/p>\n\u003ch2>Royal Feast\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/CLx8uTd1CpwJyfr37\">148 El Camino Real\u003c/a>\u003cbr>\nMillbrae\u003c/p>\n\u003cfigure id=\"attachment_134784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast.jpg\" alt=\"Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can count on one hand the number of restaurants between the South Bay and Daly City that San Francisco Chronicle dining critics Michael Bauer and Soleil Ho named to their annual ‘Top 100’ guides in 2018 or 2019. \u003ca>\u003c/a>Royal Feast, a relatively intimate 80-seat spot in Millbrae, is one of them—and for good reason. \u003c/p>\n\u003cp>Chef Zongyi Liu is one of the Peninsula’s most acclaimed chefs, both because of how consistently excellent his cooking is with a roughly 100 item-long menu and because he competed in the Bocuse d’Or global gastronomy competition representing his native China several years ago. \u003c/p>\n\u003cfigure id=\"attachment_134785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-feast.jpg\" alt=\"The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His menu is a mix of Szechuan favorites, seldom-seen royal banquet dishes generally served in large format styles, and the more expected Chinese or Chinese-American fare. The quality is strong, where even the oft-ridiculed kung pao chicken turns out to be a delight of spice, crunch and, yes, plenty of numbness from the ma-la sensation of Szechuan peppers. \u003c/p>\n\u003cp>Keep an eye out for the mapo tofu, pork dumplings in chili oil or the must-order poached fish fillet in chili oil, along with items in the ‘Chef’s Recommendations’ (the pork belly and sea cucumber won over this jaded pork belly eater) and ‘Royal Cuisine’ sections. For diners in the mood for Beijing-style smoked duck with crackling crispy skin served on a duck-shaped platter (it’s true), this is definitely one of the better renditions in SF or the Peninsula.\u003c/p>\n\u003cfigure id=\"attachment_134786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg\" alt=\"A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, one other recommendation—every table should get at least one order of the scallion pancakes. They arrive scalding hot, slightly doughy in the center and, not revealed on the menu, accompanied by a baba ghanoush-evoking eggplant dip. Use the pancake with everything—spread the eggplant, dunk it in chili oil, use it for the additional duck slices, slather sea cucumber on it. It’s your feast. Enjoy!\u003c/p>\n\u003ch2>Gintei\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ZDiX88nDZkfeebfW6\">235 El Camino Real\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-bar.jpg\" alt=\"The relaxed yet elegant sushi counter at Gintei in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The relaxed yet elegant sushi counter at Gintei in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While omakase-only restaurants in San Francisco now charge north of $200 for their exquisite offerings, an omakase for sushi or sashimi at \u003ca href=\"http://gintei.co/\">Gintei\u003c/a> in San Bruno is either $50 or $65 — and generally a dozen of their fish offerings come from the same source: Tokyo’s famed Tsukiji Fish Market.\u003c/p>\n\u003cp>It’s easy to get carried away price-wise going the à la carte specials route at Gintei when the likes of Hokkaido uni and A5 Wagyu are over $20 per bite. However, an enjoyable bento box lunch or sushi-filled dinner here doesn’t have to focus on the luxury ingredients.\u003c/p>\n\u003cfigure id=\"attachment_134788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg\" alt=\"The Rainbow #1 roll at San Bruno’s Gintei right by SFO.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rainbow #1 roll at San Bruno’s Gintei right by SFO. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gintei satisfies that hard-to-find niche where the omakase isn’t stratospheric, the à la carte fish quality is sensational AND the non-sushi or sashimi plates are equally well-executed. Of all the restaurants in the immediate SFO area, this is the one that is the most flexible for all kinds of diners. \u003c/p>\n\u003cp>Come to the sushi bar, say “omakase” and out comes a parade of minimally adorned, maximum quality shima aji, kanpachi and katsuo. Or, bring the family, sit in the slightly sleek dining room (bring a jacket because the air conditioning can be strangely strong here), and order individual rolls or nigiri offerings from the various specials board or printed menu. \u003c/p>\n\u003cfigure id=\"attachment_134792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-nigiri.jpg\" alt=\"An assortment of nigiri specials at Gintei.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of nigiri specials at Gintei. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But wait, then there’s the beautifully fried tempura, grilled salmon collar, and a delightful bowl of chilled ankimo (monkfish liver) that tempt from the kitchen. There are lots of choices. The good news? There’s no going wrong here.\u003c/p>\n\u003ch2>Sam Choy’s Poke to the Max\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/aqQbC885TogLs5YW9\">629 San Mateo Ave.\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-room.jpg\" alt=\"Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before celebrity chefs were celebrity chefs featured on gossip websites and Instagram feeds, they were just iconic, game-changing chefs like Sam Choy was (and still is) to the Hawaiian Islands. Along with the likes of Alan Wong and Roy Yamaguchi (the ‘Roy’ of Roy’s in San Francisco), Choy lifted up the ingredient quality and culinary identity of Hawaii’s beautiful and delicious cuisine. Not only that, Choy was one of the first ‘celebrity chefs’ that an airline used to design menus to make airplane food going to Hawaii actually not just, well, airplane food.\u003c/p>\n\u003cp>Coincidence or not, almost a decade after he began consulting for American Airlines, Choy’s \u003ca href=\"https://www.samchoyspoke.com/\">first restaurant outpost\u003c/a> is one of the closest eateries to SFO. As the name suggests, poke is the headliner. \u003c/p>\n\u003cp>Customizable poke bars are becoming as ubiquitous as sandwich delis in the Bay Area, but the shoyu salmon and creamy avocado here are as good as it gets anywhere in the region thanks to the pristine fish quality used. The customizable option comes into play where diners choose between tacos, wraps, salads and rice plates as the base for their poke. Unlike other poke bars, this one doesn’t offer an endless array of garnishes. \u003c/p>\n\u003cfigure id=\"attachment_134790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-poke.jpg\" alt=\"A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the poke, there are several other Hawaiian favorites like musubis (think sushi burritos) that include the obligatory spam but also branch out to other proteins. Classic Hawaiian plate lunches are served with the signature scoops of macaroni salad and rice alongside hearty proteins like ‘loco moco’ that can be a beef patty or, as is so 2019, a vegan one with ‘Just Egg’ and an Impossible burger patty. \u003c/p>\n\u003cp>There is a pleasant refinement here in general that makes it more along the lines of a ‘fine fast-casual’ spot than just ‘fast-casual.’ Plants hang from the walls, the poke is nicely plated instead of being just an uninspired scoop on a rice bowl, the scoops of rice sports flecks of umami-rich dried seaweed on top, and sunlight comes streaming in making the place positively glow even on foggy mornings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It might not be poke on the beach but it’s at least close to the max poke experience.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134773/5-restaurants-near-sfo-worth-landing-at","authors":["11338"],"categories":["bayareabites_2998","bayareabites_10028","bayareabites_13746","bayareabites_1807","bayareabites_91","bayareabites_61"],"tags":["bayareabites_9710","bayareabites_13419","bayareabites_16466","bayareabites_14746","bayareabites_14743"],"featImg":"bayareabites_134799","label":"bayareabites"},"bayareabites_35740":{"type":"posts","id":"bayareabites_35740","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35740","score":null,"sort":[1325602854000]},"guestAuthors":[],"slug":"artisan-pizza-and-flatbread-in-five-minutes-a-day","title":"Artisan Pizza and Flatbread in Five Minutes a Day","publishDate":1325602854,"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/cover_image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cover_image.jpg\" alt=\"Artisan Pizza and Flatbread in Five Minutes a Day\" title=\"Artisan Pizza and Flatbread in Five Minutes a Day\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-36480\">\u003c/a>\u003c/p>\n\u003cp>Jeff Hertzberg and Zoë Francois of \u003ca href=\"http://www.theculinarylife.com/2010/artisan-bread-in-five-minutes-a-day/\">Artisan Bread in Five Minutes a Day\u003c/a> fame (and the followup, \u003ca href=\"http://www.amazon.com/gp/product/0312545525/ref=as_li_ss_tl?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=0312545525\">Healthy Bread in Five Minutes a Day\u003c/a>), have just put out the third book in their wildly popular series: \u003ca href=\"http://www.amazon.com/gp/product/0312649940/ref=as_li_ss_tl?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=0312649940\">Artisan Pizza and Flatbread in Five Minutes a Day\u003c/a>. The duo, which consists of a medical doctor (Jeff) and an award-winning pastry chef (that would be Zoë), have spread their wings and launched an exploration of global flatbreads and the world of flavors that can be paired with them.\u003c/p>\n\u003cp>Jeff and Zoë were kind enough to take a break from their busy book tour to answer a few questions for Bay Area Bites readers. Here's a peek into what \u003ca href=\"http://www.theculinarylife.com/2011/artisan-pizza-and-flatbread-in-five-minutes-a-day/\" title=\"Jeff and Zoe Artisan Pizza Interview\">inspired their international journey\u003c/a>, and how they spent an entire year eating countless pizzas. Oh, the sacrifice!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>\u003cem>This is your third book. Now that you've covered Artisan Bread In Five Minutes a Day and Healthy Bread In Five Minutes a Day, how did you come up with the idea for pizza and flatbreads?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Jeff\u003c/strong>: It seemed to us that the country was being swept up into a high-end pizzeria craze. These places are popping up all over the country, claiming Pizza Vera Napoletana status and all that, but it's a pretty expensive night out and our readers want something they can do at home. Plus, we already knew that the pizzas and flatbreads were clearly the fastest things in our books. After you stretch them flat, they're ready for the oven. That's not true for loaf breads, which need to rest for 45 to 90 minutes after shaping. So pizza and flatbread works for a busy weeknight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Zoë\u003c/strong>: Pizza is one of my favorite foods and this project was an excuse to eat it at every meal. My sons love this book best of all, even after two years of serving them pizza for breakfast, lunch and dinner. In fact, my oldest son now makes his own, start to finish. It is an excellent way to get kids in the kitchen.\u003cbr>\n \u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Jeff-Zoe-PizzaToss-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Jeff-Zoe-PizzaToss-500.jpg\" alt=\"Artisan Pizza and Flatbread in Five Minutes a Day\" title=\"Artisan Pizza and Flatbread in Five Minutes a Day\" width=\"500\" height=\"627\" class=\"aligncenter size-full wp-image-36481\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How did working on this book differ from working on the others?\u003c/em>\u003c/strong>\u003cbr>\n \u003cbr>\n\u003cstrong>Jeff\u003c/strong>: It meant thinking back to all my travel experiences around the Mediterranean -- so for me, that's Spain, Morocco, Italy, and France. When I travel, I eat, and that's how I categorize everything. This book was basically a travelogue for me, because these breads originated in the Middle East, and spread by water. It's my favorite part of the world. \u003c/p>\n\u003cp>\u003cstrong>Zoë\u003c/strong>: I took my family on a research trip to Turkey, Greece and Italy. We ate our way through the countries and then I came home to recreate the flavors. It was so inspiring and I discovered a whole new world of spices being in Turkey. This book is a real adventure of flavors, beyond the pizzas that we all know and love.\u003cbr>\n \u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/little-bowls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/little-bowls.jpg\" alt=\"Artisan Pizza and Flatbread in Five Minutes a Day\" title=\"Artisan Pizza and Flatbread in Five Minutes a Day\" width=\"500\" height=\"627\" class=\"aligncenter size-full wp-image-36482\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Besides the obvious pizza topic, how is Artisan Pizza and Flatbread in Five Minutes a Day different from Artisan Bread and Healthy Bread? How is it similar?\u003c/em>\u003c/strong>\u003cbr>\n \u003cbr>\n\u003cstrong>Jeff\u003c/strong>: What's similar is that we start with dough that we optimized for long-term storage in the fridge-- up to two weeks for doughs without eggs or dairy. That's what changes everything, because you mix once, and bake up to eight half-pound pizzas, and it makes doing this nightly possible. And we have whole grain and gluten-free options in the book. So what's different? For one thing, it's a whole book of offbeat and familiar pizza toppings, fully explored. Then, about the doughs -- for the whole grain, we didn't need vital wheat gluten for this book (as we did in Healthy Bread in Five Minutes a Day) because these don't have to support a tall loaf, so less structure is needed. And in our white dough recipes, we ventured into the territory of true Italian-style flours and how to approximate them with more readily-available stuff. And, in this book, we wanted to get into our readers' entire meal, so there are more soups and dips than in our other books. These breads can form the basis for everything you eat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Zoë\u003c/strong>: We also try to make our books a tool to help people feel confident about baking everything from simple breads to a roasted-vegetable stuffed, Italian torta. Our Tips and Techniques chapters are as valuable as the recipes themselves. We want to teach people to bake, so they share the joy we get from it.\u003cbr>\n \u003cbr>\nFor more about Jeff and Zoë, you can visit their blog, \u003ca href=\"http://www.artisanbreadinfive.com/\" title=\"Artisan Bread in Five\">artisanbreadinfive.com\u003c/a>. And try their \u003ca href=\"http://www.theculinarylife.com/2009/gluten-free-brioche-recipe/\" title=\"Gluten Free Brioche Recipe\">gluten-free brioche recipe\u003c/a>!\u003c/p>\n\n","blocks":[],"excerpt":"Jeff Hertzberg and Zoe Francois have spread their wings and launched an exploration of global flatbreads and the world of flavors that can be paired with them.","status":"publish","parent":0,"modified":1324783021,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":813},"headData":{"title":"Artisan Pizza and Flatbread in Five Minutes a Day | KQED","description":"Jeff Hertzberg and Zoe Francois have spread their wings and launched an exploration of global flatbreads and the world of flavors that can be paired with them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Artisan Pizza and Flatbread in Five Minutes a Day","datePublished":"2012-01-03T15:00:54.000Z","dateModified":"2011-12-25T03:17:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"35740 http://blogs.kqed.org/bayareabites/?p=35740","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/03/artisan-pizza-and-flatbread-in-five-minutes-a-day/","disqusTitle":"Artisan Pizza and Flatbread in Five Minutes a Day","path":"/bayareabites/35740/artisan-pizza-and-flatbread-in-five-minutes-a-day","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/cover_image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cover_image.jpg\" alt=\"Artisan Pizza and Flatbread in Five Minutes a Day\" title=\"Artisan Pizza and Flatbread in Five Minutes a Day\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-36480\">\u003c/a>\u003c/p>\n\u003cp>Jeff Hertzberg and Zoë Francois of \u003ca href=\"http://www.theculinarylife.com/2010/artisan-bread-in-five-minutes-a-day/\">Artisan Bread in Five Minutes a Day\u003c/a> fame (and the followup, \u003ca href=\"http://www.amazon.com/gp/product/0312545525/ref=as_li_ss_tl?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=0312545525\">Healthy Bread in Five Minutes a Day\u003c/a>), have just put out the third book in their wildly popular series: \u003ca href=\"http://www.amazon.com/gp/product/0312649940/ref=as_li_ss_tl?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=0312649940\">Artisan Pizza and Flatbread in Five Minutes a Day\u003c/a>. The duo, which consists of a medical doctor (Jeff) and an award-winning pastry chef (that would be Zoë), have spread their wings and launched an exploration of global flatbreads and the world of flavors that can be paired with them.\u003c/p>\n\u003cp>Jeff and Zoë were kind enough to take a break from their busy book tour to answer a few questions for Bay Area Bites readers. Here's a peek into what \u003ca href=\"http://www.theculinarylife.com/2011/artisan-pizza-and-flatbread-in-five-minutes-a-day/\" title=\"Jeff and Zoe Artisan Pizza Interview\">inspired their international journey\u003c/a>, and how they spent an entire year eating countless pizzas. Oh, the sacrifice!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>\u003cem>This is your third book. Now that you've covered Artisan Bread In Five Minutes a Day and Healthy Bread In Five Minutes a Day, how did you come up with the idea for pizza and flatbreads?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Jeff\u003c/strong>: It seemed to us that the country was being swept up into a high-end pizzeria craze. These places are popping up all over the country, claiming Pizza Vera Napoletana status and all that, but it's a pretty expensive night out and our readers want something they can do at home. Plus, we already knew that the pizzas and flatbreads were clearly the fastest things in our books. After you stretch them flat, they're ready for the oven. That's not true for loaf breads, which need to rest for 45 to 90 minutes after shaping. So pizza and flatbread works for a busy weeknight.\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>\u003cstrong>Zoë\u003c/strong>: Pizza is one of my favorite foods and this project was an excuse to eat it at every meal. My sons love this book best of all, even after two years of serving them pizza for breakfast, lunch and dinner. In fact, my oldest son now makes his own, start to finish. It is an excellent way to get kids in the kitchen.\u003cbr>\n \u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Jeff-Zoe-PizzaToss-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Jeff-Zoe-PizzaToss-500.jpg\" alt=\"Artisan Pizza and Flatbread in Five Minutes a Day\" title=\"Artisan Pizza and Flatbread in Five Minutes a Day\" width=\"500\" height=\"627\" class=\"aligncenter size-full wp-image-36481\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How did working on this book differ from working on the others?\u003c/em>\u003c/strong>\u003cbr>\n \u003cbr>\n\u003cstrong>Jeff\u003c/strong>: It meant thinking back to all my travel experiences around the Mediterranean -- so for me, that's Spain, Morocco, Italy, and France. When I travel, I eat, and that's how I categorize everything. This book was basically a travelogue for me, because these breads originated in the Middle East, and spread by water. It's my favorite part of the world. \u003c/p>\n\u003cp>\u003cstrong>Zoë\u003c/strong>: I took my family on a research trip to Turkey, Greece and Italy. We ate our way through the countries and then I came home to recreate the flavors. It was so inspiring and I discovered a whole new world of spices being in Turkey. This book is a real adventure of flavors, beyond the pizzas that we all know and love.\u003cbr>\n \u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/little-bowls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/little-bowls.jpg\" alt=\"Artisan Pizza and Flatbread in Five Minutes a Day\" title=\"Artisan Pizza and Flatbread in Five Minutes a Day\" width=\"500\" height=\"627\" class=\"aligncenter size-full wp-image-36482\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Besides the obvious pizza topic, how is Artisan Pizza and Flatbread in Five Minutes a Day different from Artisan Bread and Healthy Bread? How is it similar?\u003c/em>\u003c/strong>\u003cbr>\n \u003cbr>\n\u003cstrong>Jeff\u003c/strong>: What's similar is that we start with dough that we optimized for long-term storage in the fridge-- up to two weeks for doughs without eggs or dairy. That's what changes everything, because you mix once, and bake up to eight half-pound pizzas, and it makes doing this nightly possible. And we have whole grain and gluten-free options in the book. So what's different? For one thing, it's a whole book of offbeat and familiar pizza toppings, fully explored. Then, about the doughs -- for the whole grain, we didn't need vital wheat gluten for this book (as we did in Healthy Bread in Five Minutes a Day) because these don't have to support a tall loaf, so less structure is needed. And in our white dough recipes, we ventured into the territory of true Italian-style flours and how to approximate them with more readily-available stuff. And, in this book, we wanted to get into our readers' entire meal, so there are more soups and dips than in our other books. These breads can form the basis for everything you eat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Zoë\u003c/strong>: We also try to make our books a tool to help people feel confident about baking everything from simple breads to a roasted-vegetable stuffed, Italian torta. Our Tips and Techniques chapters are as valuable as the recipes themselves. We want to teach people to bake, so they share the joy we get from it.\u003cbr>\n \u003cbr>\nFor more about Jeff and Zoë, you can visit their blog, \u003ca href=\"http://www.artisanbreadinfive.com/\" title=\"Artisan Bread in Five\">artisanbreadinfive.com\u003c/a>. And try their \u003ca href=\"http://www.theculinarylife.com/2009/gluten-free-brioche-recipe/\" title=\"Gluten Free Brioche Recipe\">gluten-free brioche recipe\u003c/a>!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35740/artisan-pizza-and-flatbread-in-five-minutes-a-day","authors":["5120"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_588"],"tags":["bayareabites_2097","bayareabites_8646","bayareabites_9984","bayareabites_9983","bayareabites_443","bayareabites_14743","bayareabites_9985"],"featImg":"bayareabites_36480","label":"bayareabites"},"bayareabites_26375":{"type":"posts","id":"bayareabites_26375","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26375","score":null,"sort":[1303225230000]},"guestAuthors":[],"slug":"laduree-v-pierre-herme-macaron-smackdown","title":"Ladurée v. Pierre Hermé Macaron Smackdown","publishDate":1303225230,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Header500.jpg\" alt=\"Macaron Taste Test\" title=\"Macaron Taste Test\" width=\"500\" height=\"332\" class=\"aligncenter size-full wp-image-26388\">\u003c/p>\n\u003cp>It's no secret that I'm a fan of sweets, and macarons are at the top of that list. I've \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\" title=\"Macaron Week\">written about macarons\u003c/a> extensively on my blog, and made hundreds of them while testing \u003ca href=\"http://www.wasabimon.com/archive/i-heart-macarons-hisako-ogita/\" title=\"How to make macarons\">recipes for a macaron cookbook\u003c/a>. I've eaten them at every location in San Francisco that I learned made them, and it's not uncommon for me to BART over to SF just to visit \u003ca href=\"http://www.paulettemacarons.com/\" title=\"Paulette Macarons\">Paulette\u003c/a>. \u003c/p>\n\u003cp>I was in Paris this week, and the very first adventure I went on was to go find the two most famous pastry shops in town and try their macarons. That's right -- I went on a macaron pilgrimage, visiting both \u003ca href=\"http://www.pierreherme.com/e-gourmandises/familly.cgi?id=29&cwsid=3798ph0A000108ph2852530\" title=\"Pierre Hermé\">Pierre Hermé\u003c/a> and \u003ca href=\"http://www.laduree.fr/fr/fabricant/produits/macarons\" title=\"Ladurée\">Ladurée\u003c/a> in the same day. I bought a couple in each location and put them to the test to see who had the better pastry.\u003c/p>\n\u003cp>\u003cem>Ed note: You'll notice I used the term \"pastry\" instead of \"cookie.\" That's because every time I called macarons \"cookies\" in Paris, I was corrected. According to the Parisians I talked to, macarons are most definitely not cookies. Lesson learned!\u003c/em>\u003c/p>\n\u003cp>After a little digging, I learned that both Ladurée and Hermé had locations on Rue Bonaparte, not far from the Seine River. Headed to a perfectly central location on the left bank, I planned my day: I would buy a handful of macarons at each bakery, then enjoy them in the sunshine while sitting along the river. The weather was topping out at 72 degrees that day, and I couldn't think of a better way to spend my afternoon than nibbling gourmet goodies in the Parisian sun. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26384\">\u003c/a>\u003c/p>\n\u003cp>My first stop was Ladurée, where the scent of pure sugar wafted out the door and down the street to greet me at the corner, beckoning me to the shopfront. I was immediately swept away by an incredible assortment of pastries in all sizes and colors, including a selection of ten or so flavors of macarons and a handful of larger macarons that were three times the normal size. The decor was delightfully, classically \"French,\" or at least what this American girl thinks of when she dreams of French pastry from thousands of miles away in California. Think rich greens, blues and browns, pinstripes, and matching seafoam-green ribbons on every box. I felt like I was walking into a Parisian pastry fairy tale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree31.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26386\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26385\">\u003c/a>\u003c/p>\n\u003cp>The line was out the door, but no worry; that gave me plenty of time to gawk without looking like a loafer. After staring in awe at their selection of sweets, I chose two flavors of macarons -- salted caramel and chocolate orange -- and headed out the door to visit Pierre Hermé's shop down the street.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme11.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26380\">\u003c/p>\n\u003cp>Pierre Hermé was less classically decorated than Ladurée, and was instead very sleek and stylish. The place was decked out in glass and dark teak-looking wood, rounded out with black accents. Here, the desserts provided all the color to the joint, and I suspect that was the whole point. In the dark environment, each little treat glowed like it was Louis XV's crown jewels. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme31.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26382\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26381\">\u003c/a>\u003c/p>\n\u003cp>Here I selected two more macarons -- passion fruit and vanilla olive oil (!!) -- and made my way to the Seine River to put these little jewels of egg white and sugar to the test.\u003c/p>\n\u003cp>\u003cstrong>The Test\u003c/strong>\u003cbr>\nVisually, both shop's macarons were gorgeous. Their colors were bright and they flaunted themselves, unashamed, in the Parisian spring sunshine. The first thing I noticed, though, was that Ladurée's macarons were a little lacking in the filling department, and their shells were a little cracked, while Hermé's macarons were literally bubbling over with filling and the shells were perfectly in-tact, with not a crack to be seen. Upon the first bite, though, it turned out that one of Hermé's macarons -- the passionfruit -- had soaked up the moisture in the filling, making the shell soggy. Also, the passionfruit was really, \u003cem>really\u003c/em> tart, and almost made me turn my face inside out. While I did like the flavor, it was a little shocking considering the fluffy texture of the buttercream filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26387\">\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme41.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26383\">\u003c/p>\n\u003cp>Here it's important to note that both bakeries use the \u003ca href=\"http://www.wasabimon.com/archive/macaron-recipe/\" title=\"Macaron Recipe\">Italian meringue method for making macarons\u003c/a>, since it yields a more stable batter (anyone who's made macarons knows how \u003ca href=\"http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html\" title=\"Macaron Troubleshooting\">volatile the process can be\u003c/a>) and a somewhat denser finished product. While Ladurée's macarons had less filling to boast and the shells were a little worse for wear, they both displayed consistency in quality -- the shells were crispy on the outside and soft in the middle, and had a lovely little \u003cem>crunch\u003c/em> when bitten into. Hermé's on the other hand, were softer and lighter, floating on your tongue like little sugary clouds, like the very first bite of cotton candy you tried when you were four years old. \u003c/p>\n\u003cp>Flavor-wise, both were lovely, but I felt that while Ladurée's macarons were more consistently better, Hermé's flavors were more creative. The vanilla olive oil variety was particular unique, and incredibly satisfying, but the passion fruit was a little too much of a sock in the face for me to enjoy it. Ladurée's chocolate orange was smooth and creamy, and the salted caramel divine, but they were flavors I'd expect to see in a macaron, and therefore didn't stand out beyond their high quality of overall flavor.\u003c/p>\n\u003cp>\u003cstrong>The Verdict\u003c/strong>\u003cbr>\nIf I had to pick a winner (and I guess I do, given the title of this post), I'd say that the Macaron Oscar goes to Pierre Hermé, with his vanilla olive oil variety. Hermé also packed in the filling, which made for a better visual experience and a more satisfying first bite, making the overall package a sheer dream. That said, Ladurée certainly held their own in the battle; their macarons were more \u003cem>consistently\u003c/em> good, but the shortage of filling and the cracked shells were kind of a bummer.\u003c/p>\n\u003cp>My final word? Visit both. If you're in the left bank area, the two shops are only like three blocks apart, so stage your own battle!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Pierre Hermé\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pierre+Herme,+72+Rue+Bonaparte,+75006+Paris&aq=&sll=48.851458,2.332814&sspn=0.006664,0.018196&ie=UTF8&hq=Pierre+Herme,&hnear=72+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Pierre Herme\">72, rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 43 54 47 77\u003cbr>\nNear the Saint-Germain des Prés Paris Metro station\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ladurée\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ladur%C3%A9e,+21+Rue+Bonaparte,+75006+Paris,+France&aq=0&sll=37.0625,-95.677068&sspn=32.885543,74.53125&ie=UTF8&hq=Ladur%C3%A9e,&hnear=21+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Laduree\">21, Rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 44 07 64 87 \u003cbr>\nNear the Saint Sulpice Metro station\u003c/p>\n\n","blocks":[],"excerpt":"Ladurée v. Pierre Hermé Macaron Smackdown: Who has the better macaron?","status":"publish","parent":0,"modified":1303192203,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1101},"headData":{"title":"Ladurée v. Pierre Hermé Macaron Smackdown | KQED","description":"Ladurée v. Pierre Hermé Macaron Smackdown: Who has the better macaron?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ladurée v. Pierre Hermé Macaron Smackdown","datePublished":"2011-04-19T15:00:30.000Z","dateModified":"2011-04-19T05:50:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"26375 http://blogs.kqed.org/bayareabites/?p=26375","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/19/laduree-v-pierre-herme-macaron-smackdown/","disqusTitle":"Ladurée v. Pierre Hermé Macaron Smackdown","path":"/bayareabites/26375/laduree-v-pierre-herme-macaron-smackdown","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Header500.jpg\" alt=\"Macaron Taste Test\" title=\"Macaron Taste Test\" width=\"500\" height=\"332\" class=\"aligncenter size-full wp-image-26388\">\u003c/p>\n\u003cp>It's no secret that I'm a fan of sweets, and macarons are at the top of that list. I've \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\" title=\"Macaron Week\">written about macarons\u003c/a> extensively on my blog, and made hundreds of them while testing \u003ca href=\"http://www.wasabimon.com/archive/i-heart-macarons-hisako-ogita/\" title=\"How to make macarons\">recipes for a macaron cookbook\u003c/a>. I've eaten them at every location in San Francisco that I learned made them, and it's not uncommon for me to BART over to SF just to visit \u003ca href=\"http://www.paulettemacarons.com/\" title=\"Paulette Macarons\">Paulette\u003c/a>. \u003c/p>\n\u003cp>I was in Paris this week, and the very first adventure I went on was to go find the two most famous pastry shops in town and try their macarons. That's right -- I went on a macaron pilgrimage, visiting both \u003ca href=\"http://www.pierreherme.com/e-gourmandises/familly.cgi?id=29&cwsid=3798ph0A000108ph2852530\" title=\"Pierre Hermé\">Pierre Hermé\u003c/a> and \u003ca href=\"http://www.laduree.fr/fr/fabricant/produits/macarons\" title=\"Ladurée\">Ladurée\u003c/a> in the same day. I bought a couple in each location and put them to the test to see who had the better pastry.\u003c/p>\n\u003cp>\u003cem>Ed note: You'll notice I used the term \"pastry\" instead of \"cookie.\" That's because every time I called macarons \"cookies\" in Paris, I was corrected. According to the Parisians I talked to, macarons are most definitely not cookies. Lesson learned!\u003c/em>\u003c/p>\n\u003cp>After a little digging, I learned that both Ladurée and Hermé had locations on Rue Bonaparte, not far from the Seine River. Headed to a perfectly central location on the left bank, I planned my day: I would buy a handful of macarons at each bakery, then enjoy them in the sunshine while sitting along the river. The weather was topping out at 72 degrees that day, and I couldn't think of a better way to spend my afternoon than nibbling gourmet goodies in the Parisian sun. \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/24/2011/04/Laduree11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26384\">\u003c/a>\u003c/p>\n\u003cp>My first stop was Ladurée, where the scent of pure sugar wafted out the door and down the street to greet me at the corner, beckoning me to the shopfront. I was immediately swept away by an incredible assortment of pastries in all sizes and colors, including a selection of ten or so flavors of macarons and a handful of larger macarons that were three times the normal size. The decor was delightfully, classically \"French,\" or at least what this American girl thinks of when she dreams of French pastry from thousands of miles away in California. Think rich greens, blues and browns, pinstripes, and matching seafoam-green ribbons on every box. I felt like I was walking into a Parisian pastry fairy tale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree31.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26386\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26385\">\u003c/a>\u003c/p>\n\u003cp>The line was out the door, but no worry; that gave me plenty of time to gawk without looking like a loafer. After staring in awe at their selection of sweets, I chose two flavors of macarons -- salted caramel and chocolate orange -- and headed out the door to visit Pierre Hermé's shop down the street.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme11.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26380\">\u003c/p>\n\u003cp>Pierre Hermé was less classically decorated than Ladurée, and was instead very sleek and stylish. The place was decked out in glass and dark teak-looking wood, rounded out with black accents. Here, the desserts provided all the color to the joint, and I suspect that was the whole point. In the dark environment, each little treat glowed like it was Louis XV's crown jewels. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme31.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26382\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26381\">\u003c/a>\u003c/p>\n\u003cp>Here I selected two more macarons -- passion fruit and vanilla olive oil (!!) -- and made my way to the Seine River to put these little jewels of egg white and sugar to the test.\u003c/p>\n\u003cp>\u003cstrong>The Test\u003c/strong>\u003cbr>\nVisually, both shop's macarons were gorgeous. Their colors were bright and they flaunted themselves, unashamed, in the Parisian spring sunshine. The first thing I noticed, though, was that Ladurée's macarons were a little lacking in the filling department, and their shells were a little cracked, while Hermé's macarons were literally bubbling over with filling and the shells were perfectly in-tact, with not a crack to be seen. Upon the first bite, though, it turned out that one of Hermé's macarons -- the passionfruit -- had soaked up the moisture in the filling, making the shell soggy. Also, the passionfruit was really, \u003cem>really\u003c/em> tart, and almost made me turn my face inside out. While I did like the flavor, it was a little shocking considering the fluffy texture of the buttercream filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26387\">\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme41.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26383\">\u003c/p>\n\u003cp>Here it's important to note that both bakeries use the \u003ca href=\"http://www.wasabimon.com/archive/macaron-recipe/\" title=\"Macaron Recipe\">Italian meringue method for making macarons\u003c/a>, since it yields a more stable batter (anyone who's made macarons knows how \u003ca href=\"http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html\" title=\"Macaron Troubleshooting\">volatile the process can be\u003c/a>) and a somewhat denser finished product. While Ladurée's macarons had less filling to boast and the shells were a little worse for wear, they both displayed consistency in quality -- the shells were crispy on the outside and soft in the middle, and had a lovely little \u003cem>crunch\u003c/em> when bitten into. Hermé's on the other hand, were softer and lighter, floating on your tongue like little sugary clouds, like the very first bite of cotton candy you tried when you were four years old. \u003c/p>\n\u003cp>Flavor-wise, both were lovely, but I felt that while Ladurée's macarons were more consistently better, Hermé's flavors were more creative. The vanilla olive oil variety was particular unique, and incredibly satisfying, but the passion fruit was a little too much of a sock in the face for me to enjoy it. Ladurée's chocolate orange was smooth and creamy, and the salted caramel divine, but they were flavors I'd expect to see in a macaron, and therefore didn't stand out beyond their high quality of overall flavor.\u003c/p>\n\u003cp>\u003cstrong>The Verdict\u003c/strong>\u003cbr>\nIf I had to pick a winner (and I guess I do, given the title of this post), I'd say that the Macaron Oscar goes to Pierre Hermé, with his vanilla olive oil variety. Hermé also packed in the filling, which made for a better visual experience and a more satisfying first bite, making the overall package a sheer dream. That said, Ladurée certainly held their own in the battle; their macarons were more \u003cem>consistently\u003c/em> good, but the shortage of filling and the cracked shells were kind of a bummer.\u003c/p>\n\u003cp>My final word? Visit both. If you're in the left bank area, the two shops are only like three blocks apart, so stage your own battle!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Pierre Hermé\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pierre+Herme,+72+Rue+Bonaparte,+75006+Paris&aq=&sll=48.851458,2.332814&sspn=0.006664,0.018196&ie=UTF8&hq=Pierre+Herme,&hnear=72+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Pierre Herme\">72, rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 43 54 47 77\u003cbr>\nNear the Saint-Germain des Prés Paris Metro station\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>Ladurée\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ladur%C3%A9e,+21+Rue+Bonaparte,+75006+Paris,+France&aq=0&sll=37.0625,-95.677068&sspn=32.885543,74.53125&ie=UTF8&hq=Ladur%C3%A9e,&hnear=21+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Laduree\">21, Rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 44 07 64 87 \u003cbr>\nNear the Saint Sulpice Metro station\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26375/laduree-v-pierre-herme-macaron-smackdown","authors":["5120"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_61"],"tags":["bayareabites_253","bayareabites_833","bayareabites_74","bayareabites_9203","bayareabites_9204","bayareabites_9205","bayareabites_8686","bayareabites_76","bayareabites_9206","bayareabites_14743"],"featImg":"bayareabites_26379","label":"bayareabites"},"bayareabites_26025":{"type":"posts","id":"bayareabites_26025","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26025","score":null,"sort":[1302460308000]},"guestAuthors":[],"slug":"tuscan-meatballs-recipe","title":"Polpettone alla Toscano, or Tuscan Meatballs Recipe","publishDate":1302460308,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles. Remember the song, spaghetti with meatballs, all covered with cheese? Well, the only way I've come across \u003cem>polpette\u003c/em> en Italia is on their own, usually in a simple, tart \u003cem>pomodoro\u003c/em> sauce. I've eaten polpette everywhere from Bologna to Brindisi, and while there are subtle differences in each region's traditional recipe, not once have I seen a menu offering \u003cem>spaghetti con polpette\u003c/em>. \u003c/p>\n\u003cp>Perhaps they serve spaghetti with meatballs somewhere in the country (and if you know where, please feel free to chime in), but according to my friend's mom Angela, an incredible home cook in the Puglia region, meatballs are generally served on their own in the \u003cem>second piatti\u003c/em> (second course), while pasta is served separately for the \u003cem>primi piatti\u003c/em> course, or first course.\u003c/p>\n\u003cp>These days I'm in \u003cem>Firenze\u003c/em>, or Florence, so the recipe I'm going to share with you is uniquely \u003cem>fiorentino\u003c/em>. This dish comes from the kind woman who runs the hotel I'm staying at, who, when it came up in conversation that I was writing this post, was all too excited to share a bit of her family's culinary history with the rest of the world. Her only condition was that I not mention her name and that I should inform you all that \u003ca href=\"http://www.wasabimon.com/archive/review-the-pioneer-woman-cooks-comfort-meatballs/\" title=\"American Meatball Recipe\">American meatballs\u003c/a> are missing the \u003ca href=\"http://www.wasabimon.com/archive/hickorys-bacon-wrapped-chicken-recipe/\" title=\"Bacon Wrapped Chicken\">necessary addition of cured pork\u003c/a>, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Polpettone alla Toscano (Tuscan Meatballs Recipe)\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/italian-meatballs-recipe.jpg\" alt=\"Italian Meatballs Recipe\" title=\"Italian Meatballs Recipe\" width=\"425\" height=\"282\" class=\"aligncenter size-full wp-image-26033 photo\">\u003cbr>\n By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">30 min \u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min \u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour 10 min \u003cspan class=\"value-title\" title=\"PT1H10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">makes 8 meatballs, enough to feed 2 people as an entree\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 cup breadcrumbs \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup milk, at room temperature\u003c/li>\n\u003cli class=\"ingredient\">1 pound ground beef\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto, chopped fine\u003c/li>\n\u003cli class=\"ingredient\">1 egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup freshly chopped parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grated \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/28/if-you-grate-the-cheese-be-grateful-for-the-rind/\" title=\"Pasta ala Parmigiano Reggian Recipe\">Parmesan cheese\u003c/a> (get the good stuff -- trust me!)\u003c/li>\n\u003cli class=\"ingredient\">1 cup white flour \u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons extra-virgin olive oil \u003c/li>\n\u003cli class=\"ingredient\">3 tablespoon grated carrot\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup finely minced onion \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\" title=\"Tomato Sauce Recipe\">tomato sauce\u003c/a>\u003c/li>\n\u003cli class=\"ingredient\">Parmesan cheese for garnish\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.\u003c/li>\n\u003cli>In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.\u003c/li>\n\u003cli> Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated. \u003c/li>\n\u003cli> In a large sauté pan with a lid, heat the olive oil over medium heat. \u003cem>Gently\u003c/em> brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.\u003c/li>\n\u003cli> To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.\u003c/li>\n\u003cli> Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.","status":"publish","parent":0,"modified":1302460308,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":678},"headData":{"title":"Polpettone alla Toscano, or Tuscan Meatballs Recipe | KQED","description":"This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Polpettone alla Toscano, or Tuscan Meatballs Recipe","datePublished":"2011-04-10T18:31:48.000Z","dateModified":"2011-04-10T18:31:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"26025 http://blogs.kqed.org/bayareabites/?p=26025","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/10/tuscan-meatballs-recipe/","disqusTitle":"Polpettone alla Toscano, or Tuscan Meatballs Recipe","path":"/bayareabites/26025/tuscan-meatballs-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles. Remember the song, spaghetti with meatballs, all covered with cheese? Well, the only way I've come across \u003cem>polpette\u003c/em> en Italia is on their own, usually in a simple, tart \u003cem>pomodoro\u003c/em> sauce. I've eaten polpette everywhere from Bologna to Brindisi, and while there are subtle differences in each region's traditional recipe, not once have I seen a menu offering \u003cem>spaghetti con polpette\u003c/em>. \u003c/p>\n\u003cp>Perhaps they serve spaghetti with meatballs somewhere in the country (and if you know where, please feel free to chime in), but according to my friend's mom Angela, an incredible home cook in the Puglia region, meatballs are generally served on their own in the \u003cem>second piatti\u003c/em> (second course), while pasta is served separately for the \u003cem>primi piatti\u003c/em> course, or first course.\u003c/p>\n\u003cp>These days I'm in \u003cem>Firenze\u003c/em>, or Florence, so the recipe I'm going to share with you is uniquely \u003cem>fiorentino\u003c/em>. This dish comes from the kind woman who runs the hotel I'm staying at, who, when it came up in conversation that I was writing this post, was all too excited to share a bit of her family's culinary history with the rest of the world. Her only condition was that I not mention her name and that I should inform you all that \u003ca href=\"http://www.wasabimon.com/archive/review-the-pioneer-woman-cooks-comfort-meatballs/\" title=\"American Meatball Recipe\">American meatballs\u003c/a> are missing the \u003ca href=\"http://www.wasabimon.com/archive/hickorys-bacon-wrapped-chicken-recipe/\" title=\"Bacon Wrapped Chicken\">necessary addition of cured pork\u003c/a>, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Polpettone alla Toscano (Tuscan Meatballs Recipe)\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/italian-meatballs-recipe.jpg\" alt=\"Italian Meatballs Recipe\" title=\"Italian Meatballs Recipe\" width=\"425\" height=\"282\" class=\"aligncenter size-full wp-image-26033 photo\">\u003cbr>\n By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">30 min \u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min \u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour 10 min \u003cspan class=\"value-title\" title=\"PT1H10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">makes 8 meatballs, enough to feed 2 people as an entree\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 cup breadcrumbs \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup milk, at room temperature\u003c/li>\n\u003cli class=\"ingredient\">1 pound ground beef\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto, chopped fine\u003c/li>\n\u003cli class=\"ingredient\">1 egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup freshly chopped parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grated \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/28/if-you-grate-the-cheese-be-grateful-for-the-rind/\" title=\"Pasta ala Parmigiano Reggian Recipe\">Parmesan cheese\u003c/a> (get the good stuff -- trust me!)\u003c/li>\n\u003cli class=\"ingredient\">1 cup white flour \u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons extra-virgin olive oil \u003c/li>\n\u003cli class=\"ingredient\">3 tablespoon grated carrot\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup finely minced onion \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\" title=\"Tomato Sauce Recipe\">tomato sauce\u003c/a>\u003c/li>\n\u003cli class=\"ingredient\">Parmesan cheese for garnish\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.\u003c/li>\n\u003cli>In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.\u003c/li>\n\u003cli> Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated. \u003c/li>\n\u003cli> In a large sauté pan with a lid, heat the olive oil over medium heat. \u003cem>Gently\u003c/em> brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.\u003c/li>\n\u003cli> To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.\u003c/li>\n\u003cli> Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26025/tuscan-meatballs-recipe","authors":["5120"],"categories":["bayareabites_752","bayareabites_12","bayareabites_61"],"tags":["bayareabites_620","bayareabites_9177","bayareabites_9178","bayareabites_2597","bayareabites_14738","bayareabites_14743","bayareabites_9180"],"featImg":"bayareabites_26033","label":"bayareabites"},"bayareabites_25520":{"type":"posts","id":"bayareabites_25520","meta":{"index":"posts_1591205157","site":"bayareabites","id":"25520","score":null,"sort":[1301410820000]},"guestAuthors":[],"slug":"paella-in-spain-a-conspiracy","title":"Paella in Spain: A Conspiracy","publishDate":1301410820,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If there's one thing you need to \u003ca href=\"http://www.wasabimon.com/archive/paella-recipe-pans-soccarat/\" title=\"How to make paella\">eat in Spain, it's paella\u003c/a>. And that's exactly what I planned to do once I got to Valencia during my recent trip to Europe -- eat all the paella I could get my hands on. After all, paella originated in Valencia; hence the fact that most recipes call for \u003cem>Valencia rice\u003c/em>, a short-grain white rice from the same area. \u003c/p>\n\u003cp>Unfortunately, my trip to Valencia succumbed to the whims of the mercurial travel gods, and I ended up spending an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/22/mercat-de-la-boqueria-de-barcelona-a-temple-of-gastronomy/\" title=\"Barcelona Market\">entire week in Barcelona instead\u003c/a>. Not one to be dissuaded from my dream meal, I was determined to have my paella anyways, even if it could only be had a few hours north of where it originated. I set about the gorgeous city of Barcelona to find the perfect place to eat, but noticed a problem right away: many different restaurants had these funny signs with ten or so photos of paella, all labeled with a brand name: \u003ca href=\"http://www.paellador.es/\" title=\"\">Paellador\u003c/a>. Others had a difference brand, Paella Maxima. As one who likes my food so fresh that it would almost be breathing, my foodie-tuned spidey sense went off. \u003c/p>\n\u003cp>After a little digging, it turns out that these are pre-fab \u003cem>frozen\u003c/em> paella companies. Restaurants buy the dishes frozen, then heat up the paella to serve to customers, who think they're getting the real thing. Um, no. No. Great big capital NO. Frozen paella? In Spain? Are you kidding me? \u003c/p>\n\u003cp>I polled the staff of a few restaurants and eventually turned up a handful of places that served fresh paella. I ate at three or four of them, and indeed the dishes they served were freshly made with some of the finest seafood the Aegean sea has to offer. I never did try the frozen paella, and you know what? I never will. Yikes.\u003c/p>\n\u003cp>For those of you not currently cooling your heels in Barcelona, I recommend making paella at home. It's a very simple dish to make, and the ingredients are easy to rustle up. If you're in the East Bay or near Mill Valley, I highly recommend making the short trek down to your local \u003ca href=\"http://www.spanishtable.com/\" title=\"Spanish Cooking Store\">Spanish Table\u003c/a> shop, where they not only stock Iberian imported foods, but they can also school you in the magical ways of paella making and recommend a Spanish wine to pair with your meat selection. Can you say staycation?\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Paella Valenciana\u003c/legend>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>Valencia-style paella is a simple dish that contains both shellfish and chicken. Bring a little bit of the Iberian coast to your kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hr\u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/P1010850.jpg\" alt=\"Paella Valenciana\" title=\"Paella Valenciana\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25523 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 tsp saffron threads\u003c/li>\n\u003cli class=\"ingredient\">3 cups chicken stock\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp olive oil\u003c/li>\n\u003cli class=\"ingredient\">2 chicken legs\u003c/li>\n\u003cli class=\"ingredient\">2 chicken wings\u003c/li>\n\u003cli class=\"ingredient\">1 onion, chopped\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">4 ripe tomatoes, chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups Valencia rice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 teaspoons salt\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon freshly ground pepper pepper\u003c/li>\n\u003cli class=\"ingredient\">8 small fresh clams, scrubbed and clean\u003c/li>\n\u003cli class=\"ingredient\">8 small fresh mussels, scrubbed and clean\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Stir saffron into chicken stock; set aside.\u003c/li>\n\u003cli>In large, wide skillet or paella pan, heat oil over medium heat. Add chicken to pan and cook until browned, 7 minutes per side. Remove to a plate.\u003c/li>\n\u003cli>Add onion and garlic to pan and cook for 4 minutes, stirring constantly. Add stock to pan along with tomatoes and bring to boil. Scrape any browned bits from bottom of pan.\u003c/li>\n\u003cli>Stir in rice, salt and pepper. Add chicken again and simmer gently over low heat for 20 minutes, stirring only occasionally.\u003c/li>\n\u003cli>Examine shellfish to make sure they are clean. Throw away any that do not tighten closed when tapped. Nestle clams and mussels into rice until almost covered by rice and broth. Continue cooking over low heat until rice is tender and all shellfish open, about 7 to 10 minutes. Throw away any clams or mussels that do not open. Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Spanish\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"If you're visting Spain, you're probably going to eat Paella. Don't get taken for a ride!","status":"publish","parent":0,"modified":1301419567,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":670},"headData":{"title":"Paella in Spain: A Conspiracy | KQED","description":"If you're visting Spain, you're probably going to eat Paella. Don't get taken for a ride!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Paella in Spain: A Conspiracy","datePublished":"2011-03-29T15:00:20.000Z","dateModified":"2011-03-29T17:26:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"25520 http://blogs.kqed.org/bayareabites/?p=25520","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/29/paella-in-spain-a-conspiracy/","disqusTitle":"Paella in Spain: A Conspiracy","path":"/bayareabites/25520/paella-in-spain-a-conspiracy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If there's one thing you need to \u003ca href=\"http://www.wasabimon.com/archive/paella-recipe-pans-soccarat/\" title=\"How to make paella\">eat in Spain, it's paella\u003c/a>. And that's exactly what I planned to do once I got to Valencia during my recent trip to Europe -- eat all the paella I could get my hands on. After all, paella originated in Valencia; hence the fact that most recipes call for \u003cem>Valencia rice\u003c/em>, a short-grain white rice from the same area. \u003c/p>\n\u003cp>Unfortunately, my trip to Valencia succumbed to the whims of the mercurial travel gods, and I ended up spending an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/22/mercat-de-la-boqueria-de-barcelona-a-temple-of-gastronomy/\" title=\"Barcelona Market\">entire week in Barcelona instead\u003c/a>. Not one to be dissuaded from my dream meal, I was determined to have my paella anyways, even if it could only be had a few hours north of where it originated. I set about the gorgeous city of Barcelona to find the perfect place to eat, but noticed a problem right away: many different restaurants had these funny signs with ten or so photos of paella, all labeled with a brand name: \u003ca href=\"http://www.paellador.es/\" title=\"\">Paellador\u003c/a>. Others had a difference brand, Paella Maxima. As one who likes my food so fresh that it would almost be breathing, my foodie-tuned spidey sense went off. \u003c/p>\n\u003cp>After a little digging, it turns out that these are pre-fab \u003cem>frozen\u003c/em> paella companies. Restaurants buy the dishes frozen, then heat up the paella to serve to customers, who think they're getting the real thing. Um, no. No. Great big capital NO. Frozen paella? In Spain? Are you kidding me? \u003c/p>\n\u003cp>I polled the staff of a few restaurants and eventually turned up a handful of places that served fresh paella. I ate at three or four of them, and indeed the dishes they served were freshly made with some of the finest seafood the Aegean sea has to offer. I never did try the frozen paella, and you know what? I never will. Yikes.\u003c/p>\n\u003cp>For those of you not currently cooling your heels in Barcelona, I recommend making paella at home. It's a very simple dish to make, and the ingredients are easy to rustle up. If you're in the East Bay or near Mill Valley, I highly recommend making the short trek down to your local \u003ca href=\"http://www.spanishtable.com/\" title=\"Spanish Cooking Store\">Spanish Table\u003c/a> shop, where they not only stock Iberian imported foods, but they can also school you in the magical ways of paella making and recommend a Spanish wine to pair with your meat selection. Can you say staycation?\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Paella Valenciana\u003c/legend>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>Valencia-style paella is a simple dish that contains both shellfish and chicken. Bring a little bit of the Iberian coast to your kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hr\u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/P1010850.jpg\" alt=\"Paella Valenciana\" title=\"Paella Valenciana\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25523 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 tsp saffron threads\u003c/li>\n\u003cli class=\"ingredient\">3 cups chicken stock\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp olive oil\u003c/li>\n\u003cli class=\"ingredient\">2 chicken legs\u003c/li>\n\u003cli class=\"ingredient\">2 chicken wings\u003c/li>\n\u003cli class=\"ingredient\">1 onion, chopped\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">4 ripe tomatoes, chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups Valencia rice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 teaspoons salt\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon freshly ground pepper pepper\u003c/li>\n\u003cli class=\"ingredient\">8 small fresh clams, scrubbed and clean\u003c/li>\n\u003cli class=\"ingredient\">8 small fresh mussels, scrubbed and clean\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Stir saffron into chicken stock; set aside.\u003c/li>\n\u003cli>In large, wide skillet or paella pan, heat oil over medium heat. Add chicken to pan and cook until browned, 7 minutes per side. Remove to a plate.\u003c/li>\n\u003cli>Add onion and garlic to pan and cook for 4 minutes, stirring constantly. Add stock to pan along with tomatoes and bring to boil. Scrape any browned bits from bottom of pan.\u003c/li>\n\u003cli>Stir in rice, salt and pepper. Add chicken again and simmer gently over low heat for 20 minutes, stirring only occasionally.\u003c/li>\n\u003cli>Examine shellfish to make sure they are clean. Throw away any that do not tighten closed when tapped. Nestle clams and mussels into rice until almost covered by rice and broth. Continue cooking over low heat until rice is tender and all shellfish open, about 7 to 10 minutes. Throw away any clams or mussels that do not open. Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Spanish\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25520/paella-in-spain-a-conspiracy","authors":["5120"],"categories":["bayareabites_12","bayareabites_61"],"tags":["bayareabites_1990","bayareabites_9115","bayareabites_9147","bayareabites_9146","bayareabites_215","bayareabites_9114","bayareabites_14743"],"label":"bayareabites"},"bayareabites_24690":{"type":"posts","id":"bayareabites_24690","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24690","score":null,"sort":[1300806001000]},"guestAuthors":[],"slug":"mercat-de-la-boqueria-de-barcelona-a-temple-of-gastronomy","title":"Mercat de La Boqueria de Barcelona: A Temple of Gastronomy","publishDate":1300806001,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"338\" class=\"aligncenter size-full wp-image-24733\">\u003c/a>\u003cbr>\nThe market's grand exterior, on a side street just off La Rambla.\u003c/p>\n\u003cp>In the heart of Barcelona, Spain, there is a road called Rambla dells Caputxins, or La Rambla for short. Teeming with life, La Rambla is a wide, busy road that is partially blocked off for pedestrian traffic. You can buy all sorts of things along this street: flowers, crepes, postcards, newspapers, hamsters, and a steaming hot pan of paella. But perhaps the most interesting part of La Rambla is \u003cem>\u003ca href=\"http://www.boqueria.info/\" title=\"Barcelona Open Food Market\">Mercat de La Boqueria\u003c/a>\u003c/em>, Barcelona's famous open food market.\u003c/p>\n\u003cp>\u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/people/a/ferran_adria/index.html\">Ferran Adrià\u003c/a>, chef of Spain's famous \u003ca href=\"http://www.elbulli.com/\" title=\"elBulli\">elBulli\u003c/a>, called the mercat \"A temple of gastronomy,' if that gives you any idea of what a culinary wonderland this place its. While you can buy all sorts of interesting things on La Rambla, within the huge hangar-like structure of Mercat de La Boqueria you'll find an incredible selection of Spanish fare. Fruit and produce are just a small portion of what's available; there are rows upon rows of incredibly fresh seafood, cured meats, freshly-foraged mushrooms, and delectable handmade sweets. \u003c/p>\n\u003cp>The variety and freshness of the foods in the Mercat de La Boqueria can be overwhelming for even the most experienced foodie -- one could easily spend four or five hours roaming the stalls, deciding what to eat or prepare for dinner. My first visit took me about three hours, and I finally left because, being on vacation, I couldn't bear the thought of not having a place to prepare any of the wonderful things I was seeing. My second (and third!) trip to the market also took hours. Really, there is so much to see, smell, and taste.\u003c/p>\n\u003cp>This is one of those situations where pictures speaks much louder than words, so I'll just show you the loveliness of it all. Be prepared for the urge to book the next one-way ticket to Spain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24734\">\u003c/a>\u003cbr>\nA forest of cured meats! Hallelujah!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24747\">\u003c/a>\u003cbr>\nFruit salad \"La Macedonia.\" Many vendors sell these salads for a quick, healthy, on-the-go lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24735\">\u003c/a>\u003cbr>\nFruity smoothies make a great snack. A rainbow of flavors are available.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24736\">\u003c/a>\u003cbr>\nThe selection of seafood is unimaginable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24737\">\u003c/a>\u003cbr>\nA food porn shot for the mushroom lover in all of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24738\">\u003c/a>\u003cbr>\nMore seafood, still alive and kicking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-24739\">\u003c/a>\u003cbr>\nA huge selection of sweets are available for a huge selection of vendors. It's a sugar-lovers paradise in here.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24740\">\u003c/a>\u003cbr>\nMore sweets to tempt your sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24741\">\u003c/a>\u003cbr>\nI loved these silver pastilles. Such a bright light in the busy market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24742\">\u003c/a>\u003cbr>\nAnd did I mention the produce selection? It's ungodly, really.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24743\">\u003c/a>\u003cbr>\nMore fresh seafood, though clearly not alive any longer. 😉\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24744\">\u003c/a>\u003cbr>\nThis fresh \u003cem>conejo\u003c/em> might offend even the staunch carnivore, but that doesn't make it any less tasty.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24745\">\u003c/a>\u003cbr>\nMore cured meat, for the charcuterie lover (like me!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24746\">\u003c/a>\u003cbr>\nI loved these little cupcakes. They were only .50 euros each -- or $0.70 US!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24748\">\u003c/a>\u003cbr>\nSeeing all of these fresh ingredients makes me wish I had a kitchen to cook in while I am here. Alas...............\u003c/p>\n\n","blocks":[],"excerpt":"The Mercat de La Boqueria, located in Barcelona, is a wonderful place to peruse and buy some of the freshest food the Spanish coast has to offer.","status":"publish","parent":0,"modified":1300758562,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":506},"headData":{"title":"Mercat de La Boqueria de Barcelona: A Temple of Gastronomy | KQED","description":"The Mercat de La Boqueria, located in Barcelona, is a wonderful place to peruse and buy some of the freshest food the Spanish coast has to offer.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mercat de La Boqueria de Barcelona: A Temple of Gastronomy","datePublished":"2011-03-22T15:00:01.000Z","dateModified":"2011-03-22T01:49:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"24690 http://blogs.kqed.org/bayareabites/?p=24690","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/22/mercat-de-la-boqueria-de-barcelona-a-temple-of-gastronomy/","disqusTitle":"Mercat de La Boqueria de Barcelona: A Temple of Gastronomy","path":"/bayareabites/24690/mercat-de-la-boqueria-de-barcelona-a-temple-of-gastronomy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"338\" class=\"aligncenter size-full wp-image-24733\">\u003c/a>\u003cbr>\nThe market's grand exterior, on a side street just off La Rambla.\u003c/p>\n\u003cp>In the heart of Barcelona, Spain, there is a road called Rambla dells Caputxins, or La Rambla for short. Teeming with life, La Rambla is a wide, busy road that is partially blocked off for pedestrian traffic. You can buy all sorts of things along this street: flowers, crepes, postcards, newspapers, hamsters, and a steaming hot pan of paella. But perhaps the most interesting part of La Rambla is \u003cem>\u003ca href=\"http://www.boqueria.info/\" title=\"Barcelona Open Food Market\">Mercat de La Boqueria\u003c/a>\u003c/em>, Barcelona's famous open food market.\u003c/p>\n\u003cp>\u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/people/a/ferran_adria/index.html\">Ferran Adrià\u003c/a>, chef of Spain's famous \u003ca href=\"http://www.elbulli.com/\" title=\"elBulli\">elBulli\u003c/a>, called the mercat \"A temple of gastronomy,' if that gives you any idea of what a culinary wonderland this place its. While you can buy all sorts of interesting things on La Rambla, within the huge hangar-like structure of Mercat de La Boqueria you'll find an incredible selection of Spanish fare. Fruit and produce are just a small portion of what's available; there are rows upon rows of incredibly fresh seafood, cured meats, freshly-foraged mushrooms, and delectable handmade sweets. \u003c/p>\n\u003cp>The variety and freshness of the foods in the Mercat de La Boqueria can be overwhelming for even the most experienced foodie -- one could easily spend four or five hours roaming the stalls, deciding what to eat or prepare for dinner. My first visit took me about three hours, and I finally left because, being on vacation, I couldn't bear the thought of not having a place to prepare any of the wonderful things I was seeing. My second (and third!) trip to the market also took hours. Really, there is so much to see, smell, and taste.\u003c/p>\n\u003cp>This is one of those situations where pictures speaks much louder than words, so I'll just show you the loveliness of it all. Be prepared for the urge to book the next one-way ticket to Spain.\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/24/2011/03/mercat-de-boqueria-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24734\">\u003c/a>\u003cbr>\nA forest of cured meats! Hallelujah!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24747\">\u003c/a>\u003cbr>\nFruit salad \"La Macedonia.\" Many vendors sell these salads for a quick, healthy, on-the-go lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24735\">\u003c/a>\u003cbr>\nFruity smoothies make a great snack. A rainbow of flavors are available.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24736\">\u003c/a>\u003cbr>\nThe selection of seafood is unimaginable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24737\">\u003c/a>\u003cbr>\nA food porn shot for the mushroom lover in all of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24738\">\u003c/a>\u003cbr>\nMore seafood, still alive and kicking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-24739\">\u003c/a>\u003cbr>\nA huge selection of sweets are available for a huge selection of vendors. It's a sugar-lovers paradise in here.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24740\">\u003c/a>\u003cbr>\nMore sweets to tempt your sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24741\">\u003c/a>\u003cbr>\nI loved these silver pastilles. Such a bright light in the busy market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24742\">\u003c/a>\u003cbr>\nAnd did I mention the produce selection? It's ungodly, really.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24743\">\u003c/a>\u003cbr>\nMore fresh seafood, though clearly not alive any longer. 😉\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24744\">\u003c/a>\u003cbr>\nThis fresh \u003cem>conejo\u003c/em> might offend even the staunch carnivore, but that doesn't make it any less tasty.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24745\">\u003c/a>\u003cbr>\nMore cured meat, for the charcuterie lover (like me!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24746\">\u003c/a>\u003cbr>\nI loved these little cupcakes. They were only .50 euros each -- or $0.70 US!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24748\">\u003c/a>\u003cbr>\nSeeing all of these fresh ingredients makes me wish I had a kitchen to cook in while I am here. Alas...............\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24690/mercat-de-la-boqueria-de-barcelona-a-temple-of-gastronomy","authors":["5120"],"categories":["bayareabites_752","bayareabites_95","bayareabites_61"],"tags":["bayareabites_1990","bayareabites_9115","bayareabites_14747","bayareabites_9138","bayareabites_9116","bayareabites_9137","bayareabites_9114","bayareabites_14743"],"featImg":"bayareabites_24733","label":"bayareabites"},"bayareabites_24552":{"type":"posts","id":"bayareabites_24552","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24552","score":null,"sort":[1300201239000]},"guestAuthors":[],"slug":"mcdonalds-a-european-oasis-of-style-really","title":"McDonald's - A European Oasis of Style? Really?","publishDate":1300201239,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When Americans think of McDonald's, they usually fall into one of two camps. These two groups can be characterized by the following thoughts: \u003c/p>\n\u003cp>Group A: \"Yay, cheap food in 30 seconds!\"\u003cbr>\nGroup B: \"Um, ew.\"\u003c/p>\n\u003cp>While Group B might \u003ca href=\"http://www.wasabimon.com/archive/healthy-eating-for-students/\" title=\"Healthy Eating for Students\">avoid McDonald's at all costs\u003c/a>, Group A has no problem with sitting down to grab a quick bite to eat; they might even enjoy it. They've grown accustomed to the red and yellow decor, the hard plastic chairs, the food-traffic worn floors. In the United States, McDonald's isn't known for its ambience. It's known for serving up a boatload of calories, fast and on the cheap.\u003c/p>\n\u003cp>Great Britain, on the other hand, has a somewhat difference perspective on America's favorite fast food chain. In Europe, locals want a comfortable place to relax -- they want clean, they want stylish, and they want \u003cem>nice\u003c/em>, dammit. The hard and fast Mickey-D's as we know it wouldn't do well in, say, London, so McDonald's Corp decided to cater to the dominant demographic. \u003c/p>\n\u003cp>Behold, the stylish London McDonald's:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24553\">\u003c/a>\u003cbr>\nDoesn't look like the average American fast food joint exterior, does it?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24554\">\u003c/a>\u003cbr>\nSeveral locations have conference-style seating upstairs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"375\" height=\"500\" class=\"aligncenter size-full wp-image-24555\">\u003c/a>\u003cbr>\nSome of the seating areas almost look like paintings, with their color selection.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24556\">\u003c/a>\u003cbr>\nEven the area around the counters are made to look nice, like a place you'd want to spend time hanging out.\u003c/p>\n\u003cp>And down the street at Burger King… things aren't all that different from what you'd find in the US:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\" alt=\"European Burger King\" title=\"European Burger King\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24557\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's worth noting, though, that while the interior decor is an example of European finery, the \u003ca href=\"http://www.wasabimon.com/archive/avoiding-airport-and-airline-food/\" title=\"How to avoid airline food\">food is pretty much the same as you'd find in the United States\u003c/a>. In fact, I had a medium fries and proceeded to pay for it with a cacophony of gastronomical gurgles for the next 24 hours. Like they say, you can't judge a book by it's cover -- regardless of how attractive that cover may be.\u003c/p>\n\n","blocks":[],"excerpt":"In Europe, McDonald's has tailored the eating experience to be something very different than what we're used to here in the United States.","status":"publish","parent":0,"modified":1300283623,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":340},"headData":{"title":"McDonald's - A European Oasis of Style? Really? | KQED","description":"In Europe, McDonald's has tailored the eating experience to be something very different than what we're used to here in the United States.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"McDonald's - A European Oasis of Style? Really?","datePublished":"2011-03-15T15:00:39.000Z","dateModified":"2011-03-16T13:53:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"24552 http://blogs.kqed.org/bayareabites/?p=24552","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/15/mcdonalds-a-european-oasis-of-style-really/","disqusTitle":"McDonald's - A European Oasis of Style? Really?","path":"/bayareabites/24552/mcdonalds-a-european-oasis-of-style-really","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Americans think of McDonald's, they usually fall into one of two camps. These two groups can be characterized by the following thoughts: \u003c/p>\n\u003cp>Group A: \"Yay, cheap food in 30 seconds!\"\u003cbr>\nGroup B: \"Um, ew.\"\u003c/p>\n\u003cp>While Group B might \u003ca href=\"http://www.wasabimon.com/archive/healthy-eating-for-students/\" title=\"Healthy Eating for Students\">avoid McDonald's at all costs\u003c/a>, Group A has no problem with sitting down to grab a quick bite to eat; they might even enjoy it. They've grown accustomed to the red and yellow decor, the hard plastic chairs, the food-traffic worn floors. In the United States, McDonald's isn't known for its ambience. It's known for serving up a boatload of calories, fast and on the cheap.\u003c/p>\n\u003cp>Great Britain, on the other hand, has a somewhat difference perspective on America's favorite fast food chain. In Europe, locals want a comfortable place to relax -- they want clean, they want stylish, and they want \u003cem>nice\u003c/em>, dammit. The hard and fast Mickey-D's as we know it wouldn't do well in, say, London, so McDonald's Corp decided to cater to the dominant demographic. \u003c/p>\n\u003cp>Behold, the stylish London McDonald's:\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/24/2011/03/mcd1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24553\">\u003c/a>\u003cbr>\nDoesn't look like the average American fast food joint exterior, does it?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24554\">\u003c/a>\u003cbr>\nSeveral locations have conference-style seating upstairs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"375\" height=\"500\" class=\"aligncenter size-full wp-image-24555\">\u003c/a>\u003cbr>\nSome of the seating areas almost look like paintings, with their color selection.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24556\">\u003c/a>\u003cbr>\nEven the area around the counters are made to look nice, like a place you'd want to spend time hanging out.\u003c/p>\n\u003cp>And down the street at Burger King… things aren't all that different from what you'd find in the US:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\" alt=\"European Burger King\" title=\"European Burger King\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24557\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's worth noting, though, that while the interior decor is an example of European finery, the \u003ca href=\"http://www.wasabimon.com/archive/avoiding-airport-and-airline-food/\" title=\"How to avoid airline food\">food is pretty much the same as you'd find in the United States\u003c/a>. In fact, I had a medium fries and proceeded to pay for it with a cacophony of gastronomical gurgles for the next 24 hours. Like they say, you can't judge a book by it's cover -- regardless of how attractive that cover may be.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24552/mcdonalds-a-european-oasis-of-style-really","authors":["5120"],"categories":["bayareabites_752","bayareabites_181","bayareabites_61"],"tags":["bayareabites_9103","bayareabites_9102","bayareabites_1435","bayareabites_9101","bayareabites_14743"],"label":"bayareabites"},"bayareabites_16713":{"type":"posts","id":"bayareabites_16713","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16713","score":null,"sort":[1284448886000]},"guestAuthors":[],"slug":"seattle-food-trucks","title":"Seattle Food Trucks","publishDate":1284448886,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Like any conference or convention, there were highs and lows at the International Food Bloggers Conference (\u003ca href=\"http://www.foodista.com/ifbc2010/\">IFBC\u003c/a>). For me, one of the highs was getting to sample food from Seattle's best food trucks--they parked outside of the conference location one day and we had free reign to sample, chat with the vendors and chefs, and learn more about mobile food in Seattle. From ice cream to crepes, tacos to schwarma--here were my favorites:\u003c/p>\n\u003cp>\u003cstrong>Anita's Crepes\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\" alt=\"\" title=\"Anita's Crepes\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16714\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.anitascrepes.com/\">Anita's Crepes\u003c/a> actually has a brick and mortar location in Ballard, but they were at IFBC representing their Lemon Sugar Crepe. Working quickly and quietly, they churned out crepe after crepe to hungry conference participants. For me, this was a welcome change from some of the heavier fare and the beer we'd all been guzzling. The crepe was incredibly light and had a subtle crust of lemon sugar, served with a dollop of fresh whipped cream and a lemon slice. Perfection.\u003cbr>\n\u003cbr>\n\u003cstrong>Molly Moons\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\" alt=\"Molly Moons Ice Cream\" title=\"Molly Moons Ice Cream\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16715\">\u003c/a>\u003cbr>\nI've been to \u003ca href=\"http://mollymoonicecream.com/\">Molly Moons\u003c/a> a few times before while visiting my sister in Seattle. They have a \u003ca href=\"http://mollymoonicecream.com/truck/twitter\">truck\u003c/a>, but they also have a few free-standing\u003ca href=\"http://mollymoonicecream.com/ice-cream-shops\"> locations \u003c/a>in Capital Hill and Wallingford. If you're a Salted Caramel fan, this is the place for you. I've never tasted a richer, more intensely caramel flavor then what they're doing at Molly Moons. From a girl who can eat her weight in ice cream, I generally have to stop after a few bites. At the conference, I also had the chance to try the special Olive Oil flavor and the Scout Mint (as in, Girl Scout Mint Cookie). The Scout Mint was pleasant enough, but the Olive Oil ice cream was very special--the sort of thing you try with friends and do a lot of nodding but no one's quite sure how to talk about it. It was an uber-rich vanilla ice cream spiked with the earthy, floral notes of a very fine olive oil. I hope they decide to carry this one over at the shop. If so, it'll be my first stop-off next time I'm in town. \u003c/p>\n\u003cp>\u003cstrong>Dante's Inferno Dogs\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\" alt=\"dante's inferno dogs\" title=\"dante's inferno dogs\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16716\">\u003c/a>\u003cbr>\nUp until IFBC, I had never tried a hot dog with cream cheese before. And I have to say, I'll never look at hot dogs the same. While I was too stuffed to have an entire \u003ca href=\"http://dantesinfernodogs.com/\">Dante's Inferno Dog\u003c/a>, I had many bites from friends and we all compared notes. Dante's story is a great one--after moving to the Pacific Northwest in 1995 and suffering a few failed business ventures, he decided on dogs. The rest is history. He's infamous with the late night bar crowd, but is also well-loved around town for his classic (and not-so-classic) dogs and quiet, friendly demeanor. If I lived in Seattle, I'd hunt him down frequently. And in the meantime, I'm going to start using cream cheese much more liberally when it comes to dogs and sausages. Who knew?\u003c/p>\n\u003cp>\u003cstrong>El Camion\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\" alt=\"El Camion\" title=\"El Camion\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-16717\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.elcamionseattle.com/El_Camion/Home.html\">El Camion\u003c/a> has three locations in Seattle and folks like Tom Douglas and publications including the Seattle Weekly and The Seattle Times have raved about the tacos. I had the chance to try the chicken mole taco -- I'm a huge fan of mole, especially when it's done right. And El Camion nailed it. The mole was warmly spiced with hints of cinnamon and pepper. Fabulous spicy salsas, too. And an extremely friendly, exuberant staff. Folks were talking about these tacos well into the afternoon.\u003c/p>\n\u003cp>\u003cstrong>Hallava Falafel\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\" alt=\"Hall Ava Falafel\" title=\"Hall Ava Falafel\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-16718\">\u003c/a>\u003cbr>\nThe schwarma that I had at \u003ca href=\"http://hallavafalafel.com/\">Hallava Falafel\u003c/a> may just possibly have been the best schwarma I've ever tasted. I've previously reserved that honor for this dumpy spot off of University Ave. in Denver that I loved as a college student, but Hallava has pushed them to second place. The folks behind the truck decided to open in 2006 in the Georgetown neighborhood after realizing how difficult it was to get a quality lunch for under $10. The schwarma itself was flavorful and spicy--slow roasted lamb and beef accompanied by Russian red relish, spinach and cabbage mix, tzatziki a wild Armenian pickle, and their \"super secret spice mix\". They make all of their sauces, salads, and falafel from scratch and keep their menu relatively simple to keep costs down and keep customers coming back. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Skillet\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\" alt=\"skillet\" title=\"skillet\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16719\">\u003c/a>\u003cbr>\nIf you tied me down and asked me to name my favorite food truck that day, \u003ca href=\"http://skilletstreetfood.com/\">Skillet\u003c/a> is it. The mini burger of grass-fed beef, arugula, \u003ca href=\"http://skilletstreetfood.com/baconjam.htm\">bacon jam\u003c/a>, and cambozola cheese on a little soft bun kind of blew my mind. Apparently they do poutine as well, and there's nothing like a good poutine to start the day off right. If you're local (or just visiting), check their rotating menu and \u003ca href=\"http://skilletstreetfood.com/calendar.htm\">calendar\u003c/a> for specials. On his website, owner and executive chef, Joshua Henderson, notes: \"we hope to create a business that sustains itself through impeccably executed food, simply done, and regionally relevant.\" From one small burger, I can attest to the fact that they are--without a doubt--achieving their goal. \u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon takes advantage of a lunch catered by Seattle's finest food trucks: which ones are worth your time?","status":"publish","parent":0,"modified":1284448886,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":864},"headData":{"title":"Seattle Food Trucks | KQED","description":"Megan Gordon takes advantage of a lunch catered by Seattle's finest food trucks: which ones are worth your time?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Seattle Food Trucks","datePublished":"2010-09-14T07:21:26.000Z","dateModified":"2010-09-14T07:21:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"16713 http://blogs.kqed.org/bayareabites/?p=16713","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/14/seattle-food-trucks/","disqusTitle":"Seattle Food Trucks","path":"/bayareabites/16713/seattle-food-trucks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like any conference or convention, there were highs and lows at the International Food Bloggers Conference (\u003ca href=\"http://www.foodista.com/ifbc2010/\">IFBC\u003c/a>). For me, one of the highs was getting to sample food from Seattle's best food trucks--they parked outside of the conference location one day and we had free reign to sample, chat with the vendors and chefs, and learn more about mobile food in Seattle. From ice cream to crepes, tacos to schwarma--here were my favorites:\u003c/p>\n\u003cp>\u003cstrong>Anita's Crepes\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\" alt=\"\" title=\"Anita's Crepes\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16714\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.anitascrepes.com/\">Anita's Crepes\u003c/a> actually has a brick and mortar location in Ballard, but they were at IFBC representing their Lemon Sugar Crepe. Working quickly and quietly, they churned out crepe after crepe to hungry conference participants. For me, this was a welcome change from some of the heavier fare and the beer we'd all been guzzling. The crepe was incredibly light and had a subtle crust of lemon sugar, served with a dollop of fresh whipped cream and a lemon slice. Perfection.\u003cbr>\n\u003cbr>\n\u003cstrong>Molly Moons\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\" alt=\"Molly Moons Ice Cream\" title=\"Molly Moons Ice Cream\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16715\">\u003c/a>\u003cbr>\nI've been to \u003ca href=\"http://mollymoonicecream.com/\">Molly Moons\u003c/a> a few times before while visiting my sister in Seattle. They have a \u003ca href=\"http://mollymoonicecream.com/truck/twitter\">truck\u003c/a>, but they also have a few free-standing\u003ca href=\"http://mollymoonicecream.com/ice-cream-shops\"> locations \u003c/a>in Capital Hill and Wallingford. If you're a Salted Caramel fan, this is the place for you. I've never tasted a richer, more intensely caramel flavor then what they're doing at Molly Moons. From a girl who can eat her weight in ice cream, I generally have to stop after a few bites. At the conference, I also had the chance to try the special Olive Oil flavor and the Scout Mint (as in, Girl Scout Mint Cookie). The Scout Mint was pleasant enough, but the Olive Oil ice cream was very special--the sort of thing you try with friends and do a lot of nodding but no one's quite sure how to talk about it. It was an uber-rich vanilla ice cream spiked with the earthy, floral notes of a very fine olive oil. I hope they decide to carry this one over at the shop. If so, it'll be my first stop-off next time I'm in town. \u003c/p>\n\u003cp>\u003cstrong>Dante's Inferno Dogs\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\" alt=\"dante's inferno dogs\" title=\"dante's inferno dogs\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16716\">\u003c/a>\u003cbr>\nUp until IFBC, I had never tried a hot dog with cream cheese before. And I have to say, I'll never look at hot dogs the same. While I was too stuffed to have an entire \u003ca href=\"http://dantesinfernodogs.com/\">Dante's Inferno Dog\u003c/a>, I had many bites from friends and we all compared notes. Dante's story is a great one--after moving to the Pacific Northwest in 1995 and suffering a few failed business ventures, he decided on dogs. The rest is history. He's infamous with the late night bar crowd, but is also well-loved around town for his classic (and not-so-classic) dogs and quiet, friendly demeanor. If I lived in Seattle, I'd hunt him down frequently. And in the meantime, I'm going to start using cream cheese much more liberally when it comes to dogs and sausages. Who knew?\u003c/p>\n\u003cp>\u003cstrong>El Camion\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\" alt=\"El Camion\" title=\"El Camion\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-16717\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.elcamionseattle.com/El_Camion/Home.html\">El Camion\u003c/a> has three locations in Seattle and folks like Tom Douglas and publications including the Seattle Weekly and The Seattle Times have raved about the tacos. I had the chance to try the chicken mole taco -- I'm a huge fan of mole, especially when it's done right. And El Camion nailed it. The mole was warmly spiced with hints of cinnamon and pepper. Fabulous spicy salsas, too. And an extremely friendly, exuberant staff. Folks were talking about these tacos well into the afternoon.\u003c/p>\n\u003cp>\u003cstrong>Hallava Falafel\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\" alt=\"Hall Ava Falafel\" title=\"Hall Ava Falafel\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-16718\">\u003c/a>\u003cbr>\nThe schwarma that I had at \u003ca href=\"http://hallavafalafel.com/\">Hallava Falafel\u003c/a> may just possibly have been the best schwarma I've ever tasted. I've previously reserved that honor for this dumpy spot off of University Ave. in Denver that I loved as a college student, but Hallava has pushed them to second place. The folks behind the truck decided to open in 2006 in the Georgetown neighborhood after realizing how difficult it was to get a quality lunch for under $10. The schwarma itself was flavorful and spicy--slow roasted lamb and beef accompanied by Russian red relish, spinach and cabbage mix, tzatziki a wild Armenian pickle, and their \"super secret spice mix\". They make all of their sauces, salads, and falafel from scratch and keep their menu relatively simple to keep costs down and keep customers coming back. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Skillet\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\" alt=\"skillet\" title=\"skillet\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16719\">\u003c/a>\u003cbr>\nIf you tied me down and asked me to name my favorite food truck that day, \u003ca href=\"http://skilletstreetfood.com/\">Skillet\u003c/a> is it. The mini burger of grass-fed beef, arugula, \u003ca href=\"http://skilletstreetfood.com/baconjam.htm\">bacon jam\u003c/a>, and cambozola cheese on a little soft bun kind of blew my mind. Apparently they do poutine as well, and there's nothing like a good poutine to start the day off right. If you're local (or just visiting), check their rotating menu and \u003ca href=\"http://skilletstreetfood.com/calendar.htm\">calendar\u003c/a> for specials. On his website, owner and executive chef, Joshua Henderson, notes: \"we hope to create a business that sustains itself through impeccably executed food, simply done, and regionally relevant.\" From one small burger, I can attest to the fact that they are--without a doubt--achieving their goal. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16713/seattle-food-trucks","authors":["5072"],"categories":["bayareabites_4084","bayareabites_181","bayareabites_61"],"tags":["bayareabites_1435","bayareabites_8369","bayareabites_8387","bayareabites_421","bayareabites_14749","bayareabites_269","bayareabites_14743"],"label":"bayareabites"},"bayareabites_14210":{"type":"posts","id":"bayareabites_14210","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14210","score":null,"sort":[1276520818000]},"guestAuthors":[],"slug":"eating-in-china-a-whirlwind-trip","title":"Eating in China: A Whirlwind Trip","publishDate":1276520818,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_4722.jpg\" alt=\"dumplings\" title=\"dumplings\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-14209\">\u003c/p>\n\u003cp>I'm one of those travelers who loves to get to know a place based on its neighborhoods and food, but I realize not everyone's this way. So during our first few days in Shanghai, I capitalized on my family's jetlag and unfamiliarity with the city and--relying on friend's recommendations and a little research--dragged them around on many a food adventure. Over the next six days we tasted everything from steamed buns to dragon fruit, and visited markets, noodle stands and higher-end restaurants. This is far from an exhaustive list. Instead, it's simply where we found ourselves eating, lounging, and drinking: a whirlwind visual tour in case you ever find yourself in Shanghai or Hong Kong with no clue where to eat. We did a little footwork for you.\u003c/p>\n\u003cp>\u003cstrong>SHANGHAI\u003c/strong>\u003cbr>\n\u003cstrong>Food Market\u003c/strong>\u003cbr>\nThe Chinese don't eat dessert nearly as often as we do in the States. Many folks do tea after meals or a bit of fruit, but routine desserts aren't as common. However, sweet snacks are a different story altogether and markets or street-side stands stock sweet buns or dumplings. At the Food Market on Nanjing Road in Shanghai, my sister and I noticed locals lining up for a late lunch of simple noodles and dumplings, sweet snacks, whole roasted ducks, or breads and baked goods to carry out. Some of the most popular sweets were the red bean paste dumplings, black sesame dumplings, and small rice pudding patties topped with candied fruits. I absolutely loved both sweet dumplings, and found their relatively dainty size and subtle sweetness truly satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-sweet-bun.jpg\" alt=\" sweet buns\" title=\" sweet buns\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-14200\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-market.jpg\" alt=\"food market\" title=\"food market\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14199\">\u003cbr>\n\u003cem>Wang Jia Sha, 805 Nanjing Road, Shanghai, China\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nM on the Bund\u003c/strong>\u003cbr>\nThis is, by far, my favorite restaurant in Shanghai. While not the most inexpensive choice, I've never been to a place with such energy and excitement while still maintaining an utterly unpretentious and gracious vibe. Voted “One of the Top 20 restaurants in Asia” last year by the Miele Guide and “The Most Popular Restaurant in Shanghai” by Zagat two years back, \u003ca href=\"http://www.m-restaurantgroup.com/mbund/home.html\">M on the Bund\u003c/a> is located in the historic 1921 \u003ca href=\"http://www.chinese-architecture.info/BUND/SH-BU-004.htm\">Nissin Shipping Building\u003c/a>, and overlooks \u003ca href=\"http://www.chinahighlights.com/shanghai/attraction/the-bund.htm\">The Bund\u003c/a>, Shanghai’s most famous waterfront destination. The food's a bit tough to pin down: the flavors range from Middle Eastern to Mod Euro, but ultimately come off as really thoughtful, tasty, comforting food. You won't find fancy foam or precious portions. Instead, there are strong cocktails, beautiful salads, perfectly cooked steak and seafood, and beautiful Moroccan vegetarian fare. The roof terrace is vast; diners are seated outside overlooking the water and the teeming nightlife and energy of the Bund, but folks also bring their cocktails out and linger while waiting for their meals. It's all very romantic and intoxicating and almost otherworldly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-m-on-the-bund.jpg\" alt=\" m on the bund\" title=\" m on the bund\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14201\">\u003cbr>\n\u003cem>7/F, No.5 The Bund ( corner of Guangdong Lu )\u003cbr>\nShanghai 200002 China\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>T8\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.t8shanghai.com/\">T8\u003c/a> has a few kinks to work out with their service and this is another spot where the food is quite pricey, but the atmosphere is beautiful and it’s located in the Xintiandi area, known for food, fashion, and nightlife and perfect for an evening stroll or grabbing a post-dinner cocktail. There is a part of me that thinks T8 takes themselves a bit too seriously, showcasing your bottle of water like it's a fine champagne and crafting teeny, artistic appetizers. However, there's another part of me that loves the candlelit atmosphere with lanterns and bamboo furnishings, a bustling open kitchen and stunning floral arrangements. They bring out incredible warm bread baked in individual popover pans--I liked that, and the entrees were solid. T8 specializes in more contemporary, seasonal European dishes with Asian accents. From the cod with Chinese vegetables to the Wagyu beef burger and sensational fries, it was a nice treat after a long day of sightseeing. Skip the starters and appetizers, go straight to the entrees, and enjoy the atmosphere.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-t81.jpg\" alt=\" t8\" title=\" t8\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14215\">\u003cbr>\n\u003cem>No. 8 Xintiandi North Part Lane 181 Tai Cang Road\u003cbr>\nShanghai 200021 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kommune\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.facebook.com/people/Kommune-Kafe/729618780#!/profile.php?id=729618780\">Kommune\u003c/a> is the kind of place you'd adopt as your own if you lived in Shanghai. And sure enough, we saw many an expat, quite a few students, and a noticeably large Australian population congregated on the outdoor patio eating sandwiches, salads, fresh juices, pastas, simple entrees, and house baked cookies. Located on Taikang Lu, a bustling artist's enclave peppered with galleries, interesting shops, and numerous cafes and wine bars, this is one likeable joint. Do know that their portions are huge: the incredibly fresh Greek salad was enough for three, and the milkshakes could easily be shared with a few friends. I loved this place. It was a welcome respite from the bustling dim sum lunch joints we’d been frequenting. You can relax here, wasting away an entire afternoon drinking fresh juices or lattes (voted the best in Shanghai) while people-watching or making new international friends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Kommune.jpg\" alt=\"Kommune\" title=\"Kommune\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14204\">\u003cbr>\n\u003cem>The Yard, No. 7, 210 Taikang Road\u003cbr>\nShanghai, 200025, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yuyuan Gardens\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchinaguide.com/attraction/shanghai/yuyuan_garden.htm\">The Yuyuan Gardens\u003c/a> are one of those tourist attractions that you really should do while in Shanghai. They're also one of those things that, once you've seen it once, I'm not certain you need to brave the crowds and go again. Because there \u003cem>are\u003c/em> some major crowds. In short, the gardens are an example of classical Chinese gardens and architecture. Surrounding the gardens are streets jammed with little tourist shops, candy stalls, and tea sellers. I admit it: this may have been my favorite part of the sightseeing venture. We obviously didn't really know much about the various candies, but we just chose some randomly. Their gummy candies are less sweet than the ones here in the States and they do nice sesame brittles and little pre-packaged egg pies with a variety of jammy fillings. Fun and kitschy if nothing else. Oh, and did I mention there's a Dairy Queen? Sometimes nothing tastes better than a blizzard. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-yuyuan-gardens-.jpg\" alt=\" yuyuan gardens\" title=\" yuyuan gardens\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14205\">\u003cbr>\n\u003cem>In between Fuyou Lu and Middle Fangbang Lu\u003cbr>\nShanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Street vendors\u003c/strong>\u003cbr>\nWhile in China, try some of the fruit that may be unfamiliar to you, including wax fruit and dragon fruit (not pictured here). Although some of our travel guides warned against buying fruit off the street, it's fine. Wash it and you're good to go. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-street-fruit.jpg\" alt=\"street fruit\" title=\"street fruit\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14208\">\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HONG KONG\u003c/strong>\u003cbr>\nIntercontinental breakfast buffet\u003cbr>\nThere are no words, really. My dad had stayed at \u003ca href=\"http://www.ichotelsgroup.com/intercontinental/en/gb/locations/hongkong\">The Intercontinental\u003c/a> before and had described the breakfast buffet to us as \"mind blowing: literally 60 feet long.\" I wasn’t thrilled. Visions of Vegas swam through my mind. I hate buffets. I also hate Vegas. But this may have been my very favorite part of our first day in Hong Kong. My dad was right: it truly is mind blowing (although I'm not sure it's 60 feet long). They cater to a variety of tourists here, so there are traditional Chinese breakfast items like congee, steamed buns, pickled vegetables and century eggs. There are also Japanese items like steamed eggs and noodles and there is your standard American fare: eggs and bacon, a pastry bar, and a waffle and pancake bar. What was so remarkable was how fresh and beautifully presented everything was. It didn't feel like an obscene all-you-can eat affair. Instead, it felt like you were carefully selecting very special pastries, local fruits, housemade jams, and trying breakfast items that aren't common back home. I'm a big yogurt and granola fan, and they had six different types of honey for your granola, a huge bar of seasonal fruits, ten different types of cereals, a huge variety of fresh jams and different yogurts and kefir. Add to that fresh juices, smoothies, strong coffee and international newspapers--I was a happy camper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Intercon-brunch.jpg\" alt=\" Intercontinental brunch\" title=\" Intercontinental brunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14206\">\u003cbr>\n\u003cem>18 Salisbury Road, Tsim Sha Tsui\u003cbr>\nHong Kong, 00000 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Zuma\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.zumarestaurant.com/zuma_hk.html\">Zuma\u003c/a> is a modern Japanese restaurant with other locations in London, Dubai, and Miami. We came here to celebrate my sister's birthday, so it's definitely more of a special occasion or \"last night in Hong Kong and you want to live it up\" kind of place. They specialize in innovative food and a wide variety of housemade cocktails you won't find elsewhere. The interior is largely granite and glass, reminiscent of a Japanese garden with a large open kitchen, techno music, and warm lighting, and the food was outstanding. It's family style, so you'll want to order quite a few dishes and they bring them out as they're ready. Don't miss the spicy fried tofu, the dragon crab roll, and the house specialty miso black cod wrapped in a hoba leaf. Order dessert, too. My sister and I shared the green tea and banana cake with coconut ice cream, and it was the perfect end to a special meal. Before you leave (or while you're waiting for your meal), spend a little time out on the romantic terrace overlooking downtown.\u003cbr>\n\u003cem>The Landmark Atrium Level 5, 15 Queens Road\u003cbr>\nCentral Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Heichinrou\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a> is a very popular dim sum spot in the Times Square Building, a famous shopping center in Hong Kong. It was packed with locals lingering over a long lunch, and after our first bite we understood why. The food was fantastic--probably the best dim sum I had while in China. Don't miss the broccoli with garlic, fried bean curd, shrimp jaozi, or steamed pork buns. And while I know no one in China is looking to get famous off of fried rice, I loved the pork-fried rice at Heichinrou. It had little bits of pork, fried egg and green onion and came in sweet ceramic cups. Load up on Jasmine tea and get ready for your next adventure. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Heichinrou.jpg\" alt=\" Heichinrou\" title=\" Heichinrou\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14207\">\u003cbr>\n\u003cem>Shop 1003, 10th Floor Times Square; 1 Matheson Street\u003cbr>\nCauseway Bay, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sabatini\u003c/strong>\u003cbr>\nI'm recommending \u003ca href=\"http://www.rghk.com.hk/dining_sabatini.html\">Sabatini\u003c/a> to you because it's so utterly odd I wouldn't want you to miss it--and, of course, the food is great. It's in The Royal Garden Hotel, and they actually have pseudo-table side Mariachi music…yes, in an Italian restaurant in the middle of Hong Kong. It’s strange but it kind of works somehow. Given that most of the diners were tourists and business clientele, they know pretty much any English song you throw at them (although I will say they weren’t familiar with Lady Gaga). Sabatini's food is your classic Italian fare, with a nice seafood and pasta menu and a lovely antipasto bar. The original Sabtini opened in Rome in 1952, and this is one of two other locations. There's only so many dumplings and barbecued pork a person can eat, so when you find yourself in Hong Kong and need a break, sometimes a big plate of pasta is just the thing. Sabatini does that well.\u003cbr>\n\u003cem>69 Mody Road, Tsimshatsui East\u003cbr>\n Kowloon, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stands at Temple Street\u003c/strong>\u003cbr>\nAh, \u003ca href=\"http://en.wikipedia.org/wiki/Temple_Street,_Hong_Kong\">Temple Street\u003c/a>. This is the nighttime market hawking fake watches, handbags, and an odd collection of other items like batteries, fans, socks, baseball caps and the like. I think it's worthwhile to take a quick turn just to see it, and before you go, hit up one of the fruit stands at the far end by the food area. Here you can get a variety of local fruit juices and coconut waters. Nothing tastes better after slugging through the crowded, steamy market. Try both the young coconut and regular coconut--young coconut tends to be smaller and sweeter. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, our trip was far too brief but we managed to pack it in, food-wise. I loved the variety, the spice, the unexpected cosmopolitan nature of many of the restaurants, and the graciousness of the chefs and waitstaff. I'm already compiling a list for a future trip when, perhaps, we can pack in more than a mere six days.\u003c/p>\n\n","blocks":[],"excerpt":"After returning from a whirlwind trip to China, Megan Gordon details her top food destinations in Shanghai and Hong Kong.","status":"publish","parent":0,"modified":1276520818,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":2012},"headData":{"title":"Eating in China: A Whirlwind Trip | KQED","description":"After returning from a whirlwind trip to China, Megan Gordon details her top food destinations in Shanghai and Hong Kong.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eating in China: A Whirlwind Trip","datePublished":"2010-06-14T13:06:58.000Z","dateModified":"2010-06-14T13:06:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14210 http://blogs.kqed.org/bayareabites/?p=14210","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/14/eating-in-china-a-whirlwind-trip/","disqusTitle":"Eating in China: A Whirlwind Trip","path":"/bayareabites/14210/eating-in-china-a-whirlwind-trip","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_4722.jpg\" alt=\"dumplings\" title=\"dumplings\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-14209\">\u003c/p>\n\u003cp>I'm one of those travelers who loves to get to know a place based on its neighborhoods and food, but I realize not everyone's this way. So during our first few days in Shanghai, I capitalized on my family's jetlag and unfamiliarity with the city and--relying on friend's recommendations and a little research--dragged them around on many a food adventure. Over the next six days we tasted everything from steamed buns to dragon fruit, and visited markets, noodle stands and higher-end restaurants. This is far from an exhaustive list. Instead, it's simply where we found ourselves eating, lounging, and drinking: a whirlwind visual tour in case you ever find yourself in Shanghai or Hong Kong with no clue where to eat. We did a little footwork for you.\u003c/p>\n\u003cp>\u003cstrong>SHANGHAI\u003c/strong>\u003cbr>\n\u003cstrong>Food Market\u003c/strong>\u003cbr>\nThe Chinese don't eat dessert nearly as often as we do in the States. Many folks do tea after meals or a bit of fruit, but routine desserts aren't as common. However, sweet snacks are a different story altogether and markets or street-side stands stock sweet buns or dumplings. At the Food Market on Nanjing Road in Shanghai, my sister and I noticed locals lining up for a late lunch of simple noodles and dumplings, sweet snacks, whole roasted ducks, or breads and baked goods to carry out. Some of the most popular sweets were the red bean paste dumplings, black sesame dumplings, and small rice pudding patties topped with candied fruits. I absolutely loved both sweet dumplings, and found their relatively dainty size and subtle sweetness truly satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-sweet-bun.jpg\" alt=\" sweet buns\" title=\" sweet buns\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-14200\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-market.jpg\" alt=\"food market\" title=\"food market\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14199\">\u003cbr>\n\u003cem>Wang Jia Sha, 805 Nanjing Road, Shanghai, China\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nM on the Bund\u003c/strong>\u003cbr>\nThis is, by far, my favorite restaurant in Shanghai. While not the most inexpensive choice, I've never been to a place with such energy and excitement while still maintaining an utterly unpretentious and gracious vibe. Voted “One of the Top 20 restaurants in Asia” last year by the Miele Guide and “The Most Popular Restaurant in Shanghai” by Zagat two years back, \u003ca href=\"http://www.m-restaurantgroup.com/mbund/home.html\">M on the Bund\u003c/a> is located in the historic 1921 \u003ca href=\"http://www.chinese-architecture.info/BUND/SH-BU-004.htm\">Nissin Shipping Building\u003c/a>, and overlooks \u003ca href=\"http://www.chinahighlights.com/shanghai/attraction/the-bund.htm\">The Bund\u003c/a>, Shanghai’s most famous waterfront destination. The food's a bit tough to pin down: the flavors range from Middle Eastern to Mod Euro, but ultimately come off as really thoughtful, tasty, comforting food. You won't find fancy foam or precious portions. Instead, there are strong cocktails, beautiful salads, perfectly cooked steak and seafood, and beautiful Moroccan vegetarian fare. The roof terrace is vast; diners are seated outside overlooking the water and the teeming nightlife and energy of the Bund, but folks also bring their cocktails out and linger while waiting for their meals. It's all very romantic and intoxicating and almost otherworldly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-m-on-the-bund.jpg\" alt=\" m on the bund\" title=\" m on the bund\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14201\">\u003cbr>\n\u003cem>7/F, No.5 The Bund ( corner of Guangdong Lu )\u003cbr>\nShanghai 200002 China\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>T8\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.t8shanghai.com/\">T8\u003c/a> has a few kinks to work out with their service and this is another spot where the food is quite pricey, but the atmosphere is beautiful and it’s located in the Xintiandi area, known for food, fashion, and nightlife and perfect for an evening stroll or grabbing a post-dinner cocktail. There is a part of me that thinks T8 takes themselves a bit too seriously, showcasing your bottle of water like it's a fine champagne and crafting teeny, artistic appetizers. However, there's another part of me that loves the candlelit atmosphere with lanterns and bamboo furnishings, a bustling open kitchen and stunning floral arrangements. They bring out incredible warm bread baked in individual popover pans--I liked that, and the entrees were solid. T8 specializes in more contemporary, seasonal European dishes with Asian accents. From the cod with Chinese vegetables to the Wagyu beef burger and sensational fries, it was a nice treat after a long day of sightseeing. Skip the starters and appetizers, go straight to the entrees, and enjoy the atmosphere.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-t81.jpg\" alt=\" t8\" title=\" t8\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14215\">\u003cbr>\n\u003cem>No. 8 Xintiandi North Part Lane 181 Tai Cang Road\u003cbr>\nShanghai 200021 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kommune\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.facebook.com/people/Kommune-Kafe/729618780#!/profile.php?id=729618780\">Kommune\u003c/a> is the kind of place you'd adopt as your own if you lived in Shanghai. And sure enough, we saw many an expat, quite a few students, and a noticeably large Australian population congregated on the outdoor patio eating sandwiches, salads, fresh juices, pastas, simple entrees, and house baked cookies. Located on Taikang Lu, a bustling artist's enclave peppered with galleries, interesting shops, and numerous cafes and wine bars, this is one likeable joint. Do know that their portions are huge: the incredibly fresh Greek salad was enough for three, and the milkshakes could easily be shared with a few friends. I loved this place. It was a welcome respite from the bustling dim sum lunch joints we’d been frequenting. You can relax here, wasting away an entire afternoon drinking fresh juices or lattes (voted the best in Shanghai) while people-watching or making new international friends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Kommune.jpg\" alt=\"Kommune\" title=\"Kommune\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14204\">\u003cbr>\n\u003cem>The Yard, No. 7, 210 Taikang Road\u003cbr>\nShanghai, 200025, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yuyuan Gardens\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchinaguide.com/attraction/shanghai/yuyuan_garden.htm\">The Yuyuan Gardens\u003c/a> are one of those tourist attractions that you really should do while in Shanghai. They're also one of those things that, once you've seen it once, I'm not certain you need to brave the crowds and go again. Because there \u003cem>are\u003c/em> some major crowds. In short, the gardens are an example of classical Chinese gardens and architecture. Surrounding the gardens are streets jammed with little tourist shops, candy stalls, and tea sellers. I admit it: this may have been my favorite part of the sightseeing venture. We obviously didn't really know much about the various candies, but we just chose some randomly. Their gummy candies are less sweet than the ones here in the States and they do nice sesame brittles and little pre-packaged egg pies with a variety of jammy fillings. Fun and kitschy if nothing else. Oh, and did I mention there's a Dairy Queen? Sometimes nothing tastes better than a blizzard. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-yuyuan-gardens-.jpg\" alt=\" yuyuan gardens\" title=\" yuyuan gardens\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14205\">\u003cbr>\n\u003cem>In between Fuyou Lu and Middle Fangbang Lu\u003cbr>\nShanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Street vendors\u003c/strong>\u003cbr>\nWhile in China, try some of the fruit that may be unfamiliar to you, including wax fruit and dragon fruit (not pictured here). Although some of our travel guides warned against buying fruit off the street, it's fine. Wash it and you're good to go. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-street-fruit.jpg\" alt=\"street fruit\" title=\"street fruit\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14208\">\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HONG KONG\u003c/strong>\u003cbr>\nIntercontinental breakfast buffet\u003cbr>\nThere are no words, really. My dad had stayed at \u003ca href=\"http://www.ichotelsgroup.com/intercontinental/en/gb/locations/hongkong\">The Intercontinental\u003c/a> before and had described the breakfast buffet to us as \"mind blowing: literally 60 feet long.\" I wasn’t thrilled. Visions of Vegas swam through my mind. I hate buffets. I also hate Vegas. But this may have been my very favorite part of our first day in Hong Kong. My dad was right: it truly is mind blowing (although I'm not sure it's 60 feet long). They cater to a variety of tourists here, so there are traditional Chinese breakfast items like congee, steamed buns, pickled vegetables and century eggs. There are also Japanese items like steamed eggs and noodles and there is your standard American fare: eggs and bacon, a pastry bar, and a waffle and pancake bar. What was so remarkable was how fresh and beautifully presented everything was. It didn't feel like an obscene all-you-can eat affair. Instead, it felt like you were carefully selecting very special pastries, local fruits, housemade jams, and trying breakfast items that aren't common back home. I'm a big yogurt and granola fan, and they had six different types of honey for your granola, a huge bar of seasonal fruits, ten different types of cereals, a huge variety of fresh jams and different yogurts and kefir. Add to that fresh juices, smoothies, strong coffee and international newspapers--I was a happy camper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Intercon-brunch.jpg\" alt=\" Intercontinental brunch\" title=\" Intercontinental brunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14206\">\u003cbr>\n\u003cem>18 Salisbury Road, Tsim Sha Tsui\u003cbr>\nHong Kong, 00000 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Zuma\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.zumarestaurant.com/zuma_hk.html\">Zuma\u003c/a> is a modern Japanese restaurant with other locations in London, Dubai, and Miami. We came here to celebrate my sister's birthday, so it's definitely more of a special occasion or \"last night in Hong Kong and you want to live it up\" kind of place. They specialize in innovative food and a wide variety of housemade cocktails you won't find elsewhere. The interior is largely granite and glass, reminiscent of a Japanese garden with a large open kitchen, techno music, and warm lighting, and the food was outstanding. It's family style, so you'll want to order quite a few dishes and they bring them out as they're ready. Don't miss the spicy fried tofu, the dragon crab roll, and the house specialty miso black cod wrapped in a hoba leaf. Order dessert, too. My sister and I shared the green tea and banana cake with coconut ice cream, and it was the perfect end to a special meal. Before you leave (or while you're waiting for your meal), spend a little time out on the romantic terrace overlooking downtown.\u003cbr>\n\u003cem>The Landmark Atrium Level 5, 15 Queens Road\u003cbr>\nCentral Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Heichinrou\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a> is a very popular dim sum spot in the Times Square Building, a famous shopping center in Hong Kong. It was packed with locals lingering over a long lunch, and after our first bite we understood why. The food was fantastic--probably the best dim sum I had while in China. Don't miss the broccoli with garlic, fried bean curd, shrimp jaozi, or steamed pork buns. And while I know no one in China is looking to get famous off of fried rice, I loved the pork-fried rice at Heichinrou. It had little bits of pork, fried egg and green onion and came in sweet ceramic cups. Load up on Jasmine tea and get ready for your next adventure. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Heichinrou.jpg\" alt=\" Heichinrou\" title=\" Heichinrou\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14207\">\u003cbr>\n\u003cem>Shop 1003, 10th Floor Times Square; 1 Matheson Street\u003cbr>\nCauseway Bay, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sabatini\u003c/strong>\u003cbr>\nI'm recommending \u003ca href=\"http://www.rghk.com.hk/dining_sabatini.html\">Sabatini\u003c/a> to you because it's so utterly odd I wouldn't want you to miss it--and, of course, the food is great. It's in The Royal Garden Hotel, and they actually have pseudo-table side Mariachi music…yes, in an Italian restaurant in the middle of Hong Kong. It’s strange but it kind of works somehow. Given that most of the diners were tourists and business clientele, they know pretty much any English song you throw at them (although I will say they weren’t familiar with Lady Gaga). Sabatini's food is your classic Italian fare, with a nice seafood and pasta menu and a lovely antipasto bar. The original Sabtini opened in Rome in 1952, and this is one of two other locations. There's only so many dumplings and barbecued pork a person can eat, so when you find yourself in Hong Kong and need a break, sometimes a big plate of pasta is just the thing. Sabatini does that well.\u003cbr>\n\u003cem>69 Mody Road, Tsimshatsui East\u003cbr>\n Kowloon, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stands at Temple Street\u003c/strong>\u003cbr>\nAh, \u003ca href=\"http://en.wikipedia.org/wiki/Temple_Street,_Hong_Kong\">Temple Street\u003c/a>. This is the nighttime market hawking fake watches, handbags, and an odd collection of other items like batteries, fans, socks, baseball caps and the like. I think it's worthwhile to take a quick turn just to see it, and before you go, hit up one of the fruit stands at the far end by the food area. Here you can get a variety of local fruit juices and coconut waters. Nothing tastes better after slugging through the crowded, steamy market. Try both the young coconut and regular coconut--young coconut tends to be smaller and sweeter. \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>All in all, our trip was far too brief but we managed to pack it in, food-wise. I loved the variety, the spice, the unexpected cosmopolitan nature of many of the restaurants, and the graciousness of the chefs and waitstaff. I'm already compiling a list for a future trip when, perhaps, we can pack in more than a mere six days.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14210/eating-in-china-a-whirlwind-trip","authors":["5072"],"categories":["bayareabites_2998","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_272","bayareabites_2232","bayareabites_1362","bayareabites_4206","bayareabites_14743"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. 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