Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination
Celebrate Women's History Month at these Bay Area Women-Owned Restaurants
Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy
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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_126767":{"type":"posts","id":"bayareabites_126767","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126767","score":null,"sort":[1523810330000]},"guestAuthors":[],"slug":"avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination","title":"Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination","publishDate":1523810330,"format":"standard","headTitle":"New Restaurants 2018 | Bay Area Bites | KQED Food","labelTerm":{"term":16196,"site":"bayareabites"},"content":"\u003cp>\u003cem>San Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/em>\u003c/p>\n\u003cp>The French Laundry has its salmon tartare cornets. Benu wows every guest with lobster coral xiao long bao. Saison presents diners with an ethereal sea urchin-topped slice of grilled bread each evening when the precious uni is in season. Chef Rodney Wages’ showstopper of a dish, simply called ‘tortellini en brodo,’ packs an equally profound wallop in the same rapid series of powerful flavors as those Northern California hall of fame dishes.\u003c/p>\n\u003cfigure id=\"attachment_126802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1949-new.jpg\" alt=\"Tortellini en brodo at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortellini en brodo at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, hold on a second. Wages’ debut full-time restaurant, Avery, was just unveiled to the shark-infested waters of the discerning SF dining public and can’t be and shouldn’t be talked about in the same ways as those world-renowned legends at such a young age. However, that signature dish of his pop-up, R.T.B., lives on as a new and defining few bites and spoonfuls at the pop-up’s brick and mortar personality, Avery.\u003c/p>\n\u003cp>The dish is a remarkable creation in the same pleasurable “hammer you over the head with dense, unrelenting luxurious flavors” as those aforementioned tasting menu staples from the Bay Area’s top toques. Wages takes a rustic Bolognese classic and fills the petite-sized tortellini with cultured butter and mushrooms. Then he partners them with brined and smoked foie gras morsels that boast so much of the latter’s intensity you’d swear they were marinated with mezcal. Then the foie gras and tortellini float in a brodo based on garlic skins — a little seasonal California spark. Everything explodes with precise flavors — fat, umami, nuttiness.\u003c/p>\n\u003cp>In the pop-up’s days, the dish saw a few different broths, often one based on grilled bacon that really amped up the smoky-rich-meaty profile, but has been tweaked for Avery. It likely will continue to evolve and may even leave the menu tomorrow. Or, it may stay on the menu for decades like Thomas Keller’s salmon cornets. Who knows? Wages is without question a chef and an artist — and artists never settle for anything. This work is just one of several masterpieces diners will encounter in Avery’s opening days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It shouldn’t be too surprising that there is an artistic angle to the restaurant — from Wages’ food on the delicate plates and ceramics procured from all over the world to the pristine, two-level space — because Avery’s namesake is the early to mid 20\u003csup>th\u003c/sup> century American artist, \u003ca href=\"https://www.wikiart.org/en/milton-avery\">Milton Avery\u003c/a>.\u003c/p>\n\u003cp>R.T.B.’s namesake is the playful abbreviation for Wages’ given nickname from some fellow chefs: “Rod the Bod.” Avery, on the other hand, doesn’t have much of a personal connection. It’s not like Milton Avery is Wages’ artistic idol or that there is some deep meaning that opened his eyes to the world and Avery convinced him to be a chef. Wages and his business partner/Avery’s general manager, Matthew Mako, are fascinated by the artist’s intense color explorations and abstract presentations of nature and see similarities between that and their idea for Avery as an imaginative, high-end fine dining stripped down to a casual, relaxed experience. Plus, Avery is a short and sweet name and starts with “A.” So, there’s that.\u003c/p>\n\u003cfigure id=\"attachment_126931\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/40700623681_51679c84f6_k.jpg\" alt=\"Matthew Mako and Chef Rodney Wages and his dog.\" width=\"1512\" height=\"2048\" class=\"size-full wp-image-126931\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-160x217.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-800x1084.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-768x1040.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-1020x1382.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-886x1200.jpg 886w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-1180x1598.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-960x1300.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-240x325.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-375x508.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-520x704.jpg 520w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Mako and Chef Rodney Wages and his dog. \u003ccite>(Isabel Baer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the SF pop-up world, there are chefs who came out of nowhere (Lazy Bear) and then there are the majority of the chefs who have worked their way up the ladder in the region’s best restaurants (Liholiho Yacht Club) and decided it’s time to do their own thing. Wages is squarely in the latter.\u003c/p>\n\u003cp>The chef is a native of Kansas and much of his culinary vision can be credited to what is lacking across his home state’s prairies but is abundant in the Bay Area. Wages’ started restaurant cooking (and dishwashing) as a 15-year old in Leavenworth, Kansas, a town best known for its prison that housed Michael Vick for operating a dog-fighting ring and James Earl Ray a decade before he assassinated Martin Luther King Jr.\u003c/p>\n\u003cp>Later in high school, Rodney helped those restaurant owners in Leavenworth open a fried chicken concept one town away and that’s when he acknowledges first seriously catching the cooking bug. He graduated from high school a semester early after seeing a cooking school ad in a newspaper and that led him to the Cordon Bleu school in Minneapolis. An internship at the French Laundry proved to be his golden ticket in the industry, spending four years moving around the kitchen in Yountville under its then-chef de cuisine Corey Lee (now chef-owner of Benu) before Wages left to help open (recently closed) RN74 in San Francisco. Wages credits a dinner that he cooked with Lee in Lee’s native Seoul, South Korea as opening his eyes to the techniques and ingredients of East Asian cuisines that was a key part of R.T.B’s style and now Avery’s.\u003c/p>\n\u003cp>Wages later joined Lee to open Benu and then delved deeper into East Asian cooking (specifically Japan) as chef de cuisine of Morimoto in Napa. He returned to San Francisco fine dining afterwards at Saison, where his name started popping up on “future chefs to watch” radars in the city after two and a half years at the SoMa fixture. That’s where he picked up a love for live-fire cooking — Saison’s signature style and one that occurs again and again at Avery. The chef briefly left the restaurant world to start his own caviar business but decided that cooking for diners is more of his style than selling to customers. So, it was off to Atelier Crenn for a year as chef de cuisine, where he learned more about the business side of restaurants by helping with communications and operations.\u003c/p>\n\u003cp>That can only mean one thing for highly talented San Francisco chefs — next stop: pop-up then permanent restaurant.\u003c/p>\n\u003cfigure id=\"attachment_126798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1759-new.jpg\" alt=\"Upstairs dining area at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining area at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avery’s staff comes mainly from those final two SF heavyweights on Wages’ resume. Chef de cuisine Kristina Compton was executive sous chef for Wages at Atelier Crenn. Sommelier Daniel Bromberg worked at Les Clos, a now closed wine bar sibling to Saison. Mako was a maître’d at Saison, in addition to working on the opening team at Benu where he met Wages. In short, it’s all in the family of SF tasting menu restaurants.\u003c/p>\n\u003cp>Compared to the likes of Saison, Benu and Atelier Crenn, Avery is a downright bargain. Of course, it’s a pricey night out but it’s not on the same level of credit card blowout as those peers. The “Cello Player” of seven to nine courses is $89 and the “Shades of Spring” featuring 10-15 courses is $189. Don’t worry, the longer menu will change its name each season. Yes, both menus are indeed named for works by Milton Avery. And, if you are seeking that next-level extravagant menu, then there’s always “Avery’s Room,” the private dining room with a $289 special menu for six to eight guests.\u003c/p>\n\u003cp>Wages’ cooking falls into the category of lots of ‘kind ofs’ where it’s New American meets contemporary Californian and abstract modernism, with lots of live-fire cooking, some distinct influences from East Asian cuisines and a few hints of European classics tossed in. Confused? Yes, so let’s bypass the labels and sum it up as a deeply personal, highly stylized and very ambitious style of cooking that originates from California’s seasons and covers a wide spectrum of concepts from there, led by live-fire grilling and East Asia.\u003c/p>\n\u003cp>Similar to R.T.B., the menu descriptions are what you might call \u003cem>simple\u003c/em>. There are no shout outs to the farms of Bolinas and in-depth lists of the sauce ingredients. The ‘tortellini en brodo’ is called just that and resides in the middle of both hand-written menus.\u003c/p>\n\u003cp>The menus will constantly change but, for now, a broth with grains starts both menus. A few dishes from the longer menu, like ‘caviar,’ ‘jamon Iberico,’ ‘Fort Bragg sea urchin’ and ‘snow beef’ made from Wagyu, are offered as supplements on the $89 menu. Otherwise, they have the same core dishes.\u003c/p>\n\u003cp>Everyone will enjoy a golden spoonful of smoked trout roe hiding an aioli-like concoction made of whipped avocado and sesame. It arrives paired with ‘raw,’ some delicate sashimi, that might be sea bream one night and kanpachi on the next night.\u003c/p>\n\u003cfigure id=\"attachment_126776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7676-new.jpg\" alt=\"Smoked trout roe hiding an aioli-like concoction made of whipped avocado and sesame\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Smoked trout roe hiding an aioli-like concoction made of whipped avocado and sesame \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7675-new.jpg\" alt=\"Paired with ‘raw,’ some delicate sashimi\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Paired with ‘raw,’ some delicate sashimi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oysters and aebleskivers come next. It’s not a natural pairing of two dishes being served together but should be. Each oyster is slightly charred to the point of being raw and smoky, joining grilled asparagus and grilled ramps in a French-inspired white wine broth.\u003c/p>\n\u003cfigure id=\"attachment_126779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7698-new.jpg\" alt=\"Oysters\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Oysters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>‘Aebleskivers’ are Danish doughnut holes or beignets, often served in the traditional sphere-shape and adorned with various glazes or stuffed with fillings. For the world’s gastronomic jet set crowd, aebleskivers are known as a photogenic and frequent staple at Noma in Copenhagen, filled with a tiny fish called \u003cem>muikko\u003c/em> with the head and tail poking out both ends. Wages one-ups Redzepi’s aebleskiver creativity with a labor intensive version based on an egg-enriched batter that fluffs up into a shape and consistency like a Parker House roll. It’s filled with diced broccoli that has been blanched in a seaweed broth and grilled with onion butter, then joins garlic puree in the center of the orbs. Then the orbs are topped with garlic mayonnaise, fried shrimp and charred scallions, completing a bread-crispy seafood-mayonnaise trifecta that is as much an example of Japanese takoyaki as it is a stylized Danish doughnut.\u003c/p>\n\u003cfigure id=\"attachment_126778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7693-new.jpg\" alt=\"Aebleskivers\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Aebleskivers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping from France and Denmark to Southeast Asia, the seafaring dishes continue with a ‘lobster curry’ fortified by Thai spices, yogurt and coconut oil. Again, the seafood of choice is ever so lightly grilled and chopped into minute pieces, ready to be enjoyed spoonful by spoonful with ‘bamboo rice’ and lentils.\u003c/p>\n\u003cfigure id=\"attachment_126780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7701-new.jpg\" alt=\"'Lobster curry’ fortified by Thai spices, yogurt and coconut oil\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">'Lobster curry’ fortified by Thai spices, yogurt and coconut oil \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then comes the ‘tortellini en brodo,’ followed by ‘Northern coast,’ an abstract surf and turf ode to our San Francisco to Eureka coastline. Lamb from Mendocino comes in two forms — raw tenderloin draped over wild nettles and morel mushrooms; and belly that is heavily charred to the point of almost bacon. Abalone with seaweed and coastal greens rounds out the dish.\u003c/p>\n\u003cfigure id=\"attachment_126782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7709-new.jpg\" alt=\"Tortellini en brodo\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Tortellini en brodo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7722-new.jpg\" alt=\"Northern coast,’ an abstract surf and turf ode to our San Francisco to Eureka coastline\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">'Northern coast,’ an abstract surf and turf ode to our San Francisco to Eureka coastline \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avery’s cheese course isn’t just a cart wheeled out and served with compotes and toast. It’s actually a cheese-pecan pie tart, where a buckwheat shell houses a layer of pecan pie filling accented with honey mustard and topped with Harbison, a bloomy-rind cheese wrapped in spruce bark from the esteemed Jasper Hill Farm in Vermont. ‘Cake’ and an ice cream course (sometimes made with foie gras at R.T.B.) complete the dinner.\u003c/p>\n\u003cfigure id=\"attachment_126777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7690-new.jpg\" alt=\"Cheese-pecan pie tart, where a buckwheat shell houses a layer of pecan pie filling accented with honey mustard and topped with Harbison\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese-pecan pie tart, where a buckwheat shell houses a layer of pecan pie filling accented with honey mustard and topped with Harbison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As mentioned before, Wages’ cooking style doesn’t always showcase East Asia flavors but several dishes do as shown above. On cue, the food’s main drinking partner will be sake from an extensive list created by Bromberg. He is an esteemed sake sommelier who helped launch SF’s go-to sake boutique, TrueSake in Hayes Valley, and even interned at Dassai, a sake brewery in Yamaguchi, Japan. His sake roster opens with 50 labels and will eventually grow to over 100 — a rarity in this city at non-expense account sushi and kaiseki restaurants.\u003c/p>\n\u003cfigure id=\"attachment_126774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1724-new.jpg\" alt=\"Sake in wine cellar at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake in wine cellar at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no better opportunity in San Francisco to explore aged sakes and the whole flavor spectrum of sake — from\u003cem> nama\u003c/em> (unpasteurized) to pure, premium \u003cem>daiginjo\u003c/em> — than what Bromberg presents at Avery, especially if you opt for the sake-only pairing (the same price as the tasting menus). Wine lovers, don’t worry — Champagne is the other main beverage specialty at Avery. Of course, there are also plenty of impressive New World and Old World bottles and glass pours to accompany dinner, along with a mixed drinks (wine, beer, sake and sparkling wine) pairing also for either $89 or $189.\u003c/p>\n\u003cfigure id=\"attachment_126794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1693-new.jpg\" alt=\"Champagne is the other main beverage specialty at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Champagne is the other main beverage specialty at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>R.T.B’s home for the latter stages of its pop-up is now where Avery resides, at a prominent position on Fillmore by Geary that’s mainly known as being the Block of State Bird Provisions. The space previously was another tasting menu restaurant, Mosu, that opened as exclusively a $198 tasting menu and became a gentrification symbol much in the same way as Google buses. Diners (other than \u003ca href=\"https://www.sfchronicle.com/restaurants/article/When-new-restaurants-push-the-price-too-far-too-8380503.php\">one prominent critic\u003c/a>) felt the food was indeed spectacular (this writer was in that camp) but the space was austere and simple to the point of almost seeming too harsh for appreciating such complex food. Mosu’s chef-owner, Sung Anh, has moved on to open a concept in Seoul and this opportunity presented itself for Wages. There is a definite connection of why this hand off took place so seamlessly compared to most SF restaurant changes. The two worked together at the French Laundry under Corey Lee and Wages considers Sung a mentor. Compton also was a sous chef for Sung during Mosu’s one-year run.\u003c/p>\n\u003cp>San Francisco-based designer Noz Nozawa of \u003ca href=\"http://nozdesign.co/xz8dmu6fydhlbarrtb4bhxdv75t6bs\">Noz Design\u003c/a> reinvigorated the Mosu interior, with the help of Wages and Mako, keeping the same semi-hidden upstairs-downstairs set-up that makes the space somewhat quirky and like dining in a loft with bunk bed-style dining rooms. The entryway has no second story, giving off a grand welcome with the frosted floor to ceiling windows streaming in sunlight but blocking out the Fillmore street activity. A screen-like, semi-secret black wall blocks off the ground floor’s ten seats from the door, adding intrigue to the downstairs dining area where the longer tasting menu is served. The screen-like wall rises to the ceiling and also provides a pseudo-hidden feel for the upstairs dining area where 16 diners can enjoy the shorter tasting menu.\u003c/p>\n\u003cfigure id=\"attachment_126801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1843-new.jpg\" alt=\"Downstairs dining area at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downstairs dining area at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avery’s two levels are attached by a stairway to the left side of the front door and the immaculate kitchen is attached to the downstairs dining room and appears in clear view with no walls or doors, in the rear of the space. A private dining room, called “Avery’s Room,” is right above the kitchen on the second floor. It’s there that you’ll find some of the wine collection in a gorgeous cellar, ducks and lamb bones dry aging and vegetables pickling in a refrigerator, and all sorts of minute design elements like…Corey Lee’s Benu cookbook and some books on Milton Avery paintings.\u003c/p>\n\u003cfigure id=\"attachment_126793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1675-new.jpg\" alt='Private dining area \"Avery’s Room\" with wine cellar upstairs at Avery' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private dining area \"Avery’s Room\" with wine cellar upstairs at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126772\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1683-new.jpg\" alt=\" Ducks and lamb bones dry aging and vegetables pickling in refrigerator\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-126772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ducks and lamb bones dry aging and vegetables pickling in a refrigerator \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Much of the interior’s look is inspired by the earth and sea, bringing together bold swaths of charcoal black, teal and deep green that combine for a design motif that does actually seem to be one part ocean, one part forest and one part stark modernism. Chic black banquettes and bare black tables simply adorned with shell-like candle spheres and tiny plants in coral-like miniature pots serve as a contemporary juxtaposition to the retro, almost “Mad Men” era-evoking white chairs with delightfully oversized backs designed by the legendary Italian firm, Calligaris. Soft, gray mohair blankets on the banquettes invite cozying up, which some diners might be tempted by after course eight and the third glass of wine.\u003c/p>\n\u003cp>Also, make sure to look up to appreciate the dramatic light fixtures and the skylight in the Avery room, along with looking down to see the elegant patterned carpeting that can look like tide pools along the coast from certain angles.\u003c/p>\n\u003cp>With all of this design talk, let’s not get ahead of ourselves — the striking interior elements in the two dining spaces are most certainly the custom Venetian plaster wall treatments with murals by \u003ca href=\"http://<a%20href=\" https:>San Francisco-based artist Victor Reyes\u003c/a>. They’re so impressive that there is a museum-like label and description of the work in the alcove between the downstairs dining room and the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_126795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1739-new.jpg\" alt=\"Upstairs dining area at Avery with Venetian plaster wall treatments by San Francisco-based artist Victor Reyes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining area at Avery with Venetian plaster wall treatments by San Francisco-based artist Victor Reyes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in Milwaukee and Orange County, Reyes was inspired by \u003ca href=\"http://www.francis-bacon.com/paintings\">Francis Bacon\u003c/a>’s provocatively dark, yet beautiful works and eventually that led Reyes to become an artist — a graffiti artist, that is. Reyes’ outdoor art and murals really got noticed after his move to San Francisco and a project of painting each letter of the alphabet in the Mission. \u003c/p>\n\u003cp>Since then, he has received lots of attention and praise for his fascinating artistic sense of exploration and pursuit of mystery through breaking down recognizable objects. Like most modern art, everyone will have their own opinion of what the dining room mural is presenting but there’s no doubt that the sweeping brushes of sea blue against the pale plaster call to mind ocean waves (there’s the earth and sea element, again) and a gritty edge to the elegance provided by luxurious glassware and the finest ingredients on the table. Dare we say, it’s almost a little like a work Avery might do?\u003c/p>\n\u003cp>Overall, the restaurant’s look is a thrilling, eloquent clash of the unfinished and the refined, the industrial and the polished — something we’ve seen for two decades at bistros, bars and gastropubs and we’re seeing more and more of at higher-end restaurants (see: Benu). Avery has hip hop on the soundtrack, exposed pipes running along the ceiling and plenty of jamon Iberico, foie gras and smoked trout roe for the crowd — yes, the days of Masa’s and Ernie’s are over.\u003c/p>\n\u003cp>There are also plans for an investor to bring in an actual Avery painting to be a part of the interior design, so stay tuned.\u003c/p>\n\u003cp>We’re certainly starting to see culinary art literally work together with visual art. It’s an exciting direction for dining to go towards. Remember, it was Corey Lee who brought an innovative restaurant concept, In Situ, to SF MoMA. Now the roles are reversed — the restaurant welcomes the art museum — or, at least is welcoming the artist.\u003c/p>\n\u003cp>After all, isn’t the best kind of art the edible kind? Don’t we all wish we could take a bite out of the still lifes by Cézanne? Well, this art at Avery is very edible and each tasting menu is as striking as the restaurant namesake’s portfolio of work.\u003c/p>\n\u003cfigure id=\"attachment_126803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1836-new.jpg\" alt=\"The entryway to Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entryway to Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003ca href=\"http://www.averysf.com\">\u003cstrong>Avery\u003c/strong>\u003c/a>\u003cbr>\n1552 Fillmore St. \u003ca href=\"https://www.google.com/maps/place/RTB+Fillmore/@37.7840602,-122.434765,17z/data=!3m1!4b1!4m5!3m4!1s0x80858062edd49d5f:0xd5dacdc7799506e!8m2!3d37.784056!4d-122.432571\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 817-1187\u003cbr>\nHours: Dinner Wed–Sun from 5:30pm-9:30pm; closed Monday and Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/averyinsf/\">Avery\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/avery_sf/\">@avery_sf\u003c/a>\u003cbr>\nPrice Range: $$$$ (tasting menus begin at $89 per person)\u003c/p>\n\n","blocks":[],"excerpt":"San Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.","status":"publish","parent":0,"modified":1530252096,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":3452},"headData":{"title":"Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination | KQED","description":"San Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination","datePublished":"2018-04-15T16:38:50.000Z","dateModified":"2018-06-29T06:01:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126767 https://ww2.kqed.org/bayareabites/?p=126767","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/15/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination/","disqusTitle":"Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination","path":"/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>San Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/em>\u003c/p>\n\u003cp>The French Laundry has its salmon tartare cornets. Benu wows every guest with lobster coral xiao long bao. Saison presents diners with an ethereal sea urchin-topped slice of grilled bread each evening when the precious uni is in season. Chef Rodney Wages’ showstopper of a dish, simply called ‘tortellini en brodo,’ packs an equally profound wallop in the same rapid series of powerful flavors as those Northern California hall of fame dishes.\u003c/p>\n\u003cfigure id=\"attachment_126802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1949-new.jpg\" alt=\"Tortellini en brodo at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortellini en brodo at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, hold on a second. Wages’ debut full-time restaurant, Avery, was just unveiled to the shark-infested waters of the discerning SF dining public and can’t be and shouldn’t be talked about in the same ways as those world-renowned legends at such a young age. However, that signature dish of his pop-up, R.T.B., lives on as a new and defining few bites and spoonfuls at the pop-up’s brick and mortar personality, Avery.\u003c/p>\n\u003cp>The dish is a remarkable creation in the same pleasurable “hammer you over the head with dense, unrelenting luxurious flavors” as those aforementioned tasting menu staples from the Bay Area’s top toques. Wages takes a rustic Bolognese classic and fills the petite-sized tortellini with cultured butter and mushrooms. Then he partners them with brined and smoked foie gras morsels that boast so much of the latter’s intensity you’d swear they were marinated with mezcal. Then the foie gras and tortellini float in a brodo based on garlic skins — a little seasonal California spark. Everything explodes with precise flavors — fat, umami, nuttiness.\u003c/p>\n\u003cp>In the pop-up’s days, the dish saw a few different broths, often one based on grilled bacon that really amped up the smoky-rich-meaty profile, but has been tweaked for Avery. It likely will continue to evolve and may even leave the menu tomorrow. Or, it may stay on the menu for decades like Thomas Keller’s salmon cornets. Who knows? Wages is without question a chef and an artist — and artists never settle for anything. This work is just one of several masterpieces diners will encounter in Avery’s opening days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It shouldn’t be too surprising that there is an artistic angle to the restaurant — from Wages’ food on the delicate plates and ceramics procured from all over the world to the pristine, two-level space — because Avery’s namesake is the early to mid 20\u003csup>th\u003c/sup> century American artist, \u003ca href=\"https://www.wikiart.org/en/milton-avery\">Milton Avery\u003c/a>.\u003c/p>\n\u003cp>R.T.B.’s namesake is the playful abbreviation for Wages’ given nickname from some fellow chefs: “Rod the Bod.” Avery, on the other hand, doesn’t have much of a personal connection. It’s not like Milton Avery is Wages’ artistic idol or that there is some deep meaning that opened his eyes to the world and Avery convinced him to be a chef. Wages and his business partner/Avery’s general manager, Matthew Mako, are fascinated by the artist’s intense color explorations and abstract presentations of nature and see similarities between that and their idea for Avery as an imaginative, high-end fine dining stripped down to a casual, relaxed experience. Plus, Avery is a short and sweet name and starts with “A.” So, there’s that.\u003c/p>\n\u003cfigure id=\"attachment_126931\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/40700623681_51679c84f6_k.jpg\" alt=\"Matthew Mako and Chef Rodney Wages and his dog.\" width=\"1512\" height=\"2048\" class=\"size-full wp-image-126931\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-160x217.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-800x1084.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-768x1040.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-1020x1382.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-886x1200.jpg 886w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-1180x1598.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-960x1300.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-240x325.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-375x508.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-520x704.jpg 520w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Mako and Chef Rodney Wages and his dog. \u003ccite>(Isabel Baer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the SF pop-up world, there are chefs who came out of nowhere (Lazy Bear) and then there are the majority of the chefs who have worked their way up the ladder in the region’s best restaurants (Liholiho Yacht Club) and decided it’s time to do their own thing. Wages is squarely in the latter.\u003c/p>\n\u003cp>The chef is a native of Kansas and much of his culinary vision can be credited to what is lacking across his home state’s prairies but is abundant in the Bay Area. Wages’ started restaurant cooking (and dishwashing) as a 15-year old in Leavenworth, Kansas, a town best known for its prison that housed Michael Vick for operating a dog-fighting ring and James Earl Ray a decade before he assassinated Martin Luther King Jr.\u003c/p>\n\u003cp>Later in high school, Rodney helped those restaurant owners in Leavenworth open a fried chicken concept one town away and that’s when he acknowledges first seriously catching the cooking bug. He graduated from high school a semester early after seeing a cooking school ad in a newspaper and that led him to the Cordon Bleu school in Minneapolis. An internship at the French Laundry proved to be his golden ticket in the industry, spending four years moving around the kitchen in Yountville under its then-chef de cuisine Corey Lee (now chef-owner of Benu) before Wages left to help open (recently closed) RN74 in San Francisco. Wages credits a dinner that he cooked with Lee in Lee’s native Seoul, South Korea as opening his eyes to the techniques and ingredients of East Asian cuisines that was a key part of R.T.B’s style and now Avery’s.\u003c/p>\n\u003cp>Wages later joined Lee to open Benu and then delved deeper into East Asian cooking (specifically Japan) as chef de cuisine of Morimoto in Napa. He returned to San Francisco fine dining afterwards at Saison, where his name started popping up on “future chefs to watch” radars in the city after two and a half years at the SoMa fixture. That’s where he picked up a love for live-fire cooking — Saison’s signature style and one that occurs again and again at Avery. The chef briefly left the restaurant world to start his own caviar business but decided that cooking for diners is more of his style than selling to customers. So, it was off to Atelier Crenn for a year as chef de cuisine, where he learned more about the business side of restaurants by helping with communications and operations.\u003c/p>\n\u003cp>That can only mean one thing for highly talented San Francisco chefs — next stop: pop-up then permanent restaurant.\u003c/p>\n\u003cfigure id=\"attachment_126798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1759-new.jpg\" alt=\"Upstairs dining area at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining area at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avery’s staff comes mainly from those final two SF heavyweights on Wages’ resume. Chef de cuisine Kristina Compton was executive sous chef for Wages at Atelier Crenn. Sommelier Daniel Bromberg worked at Les Clos, a now closed wine bar sibling to Saison. Mako was a maître’d at Saison, in addition to working on the opening team at Benu where he met Wages. In short, it’s all in the family of SF tasting menu restaurants.\u003c/p>\n\u003cp>Compared to the likes of Saison, Benu and Atelier Crenn, Avery is a downright bargain. Of course, it’s a pricey night out but it’s not on the same level of credit card blowout as those peers. The “Cello Player” of seven to nine courses is $89 and the “Shades of Spring” featuring 10-15 courses is $189. Don’t worry, the longer menu will change its name each season. Yes, both menus are indeed named for works by Milton Avery. And, if you are seeking that next-level extravagant menu, then there’s always “Avery’s Room,” the private dining room with a $289 special menu for six to eight guests.\u003c/p>\n\u003cp>Wages’ cooking falls into the category of lots of ‘kind ofs’ where it’s New American meets contemporary Californian and abstract modernism, with lots of live-fire cooking, some distinct influences from East Asian cuisines and a few hints of European classics tossed in. Confused? Yes, so let’s bypass the labels and sum it up as a deeply personal, highly stylized and very ambitious style of cooking that originates from California’s seasons and covers a wide spectrum of concepts from there, led by live-fire grilling and East Asia.\u003c/p>\n\u003cp>Similar to R.T.B., the menu descriptions are what you might call \u003cem>simple\u003c/em>. There are no shout outs to the farms of Bolinas and in-depth lists of the sauce ingredients. The ‘tortellini en brodo’ is called just that and resides in the middle of both hand-written menus.\u003c/p>\n\u003cp>The menus will constantly change but, for now, a broth with grains starts both menus. A few dishes from the longer menu, like ‘caviar,’ ‘jamon Iberico,’ ‘Fort Bragg sea urchin’ and ‘snow beef’ made from Wagyu, are offered as supplements on the $89 menu. Otherwise, they have the same core dishes.\u003c/p>\n\u003cp>Everyone will enjoy a golden spoonful of smoked trout roe hiding an aioli-like concoction made of whipped avocado and sesame. It arrives paired with ‘raw,’ some delicate sashimi, that might be sea bream one night and kanpachi on the next night.\u003c/p>\n\u003cfigure id=\"attachment_126776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7676-new.jpg\" alt=\"Smoked trout roe hiding an aioli-like concoction made of whipped avocado and sesame\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Smoked trout roe hiding an aioli-like concoction made of whipped avocado and sesame \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7675-new.jpg\" alt=\"Paired with ‘raw,’ some delicate sashimi\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Paired with ‘raw,’ some delicate sashimi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oysters and aebleskivers come next. It’s not a natural pairing of two dishes being served together but should be. Each oyster is slightly charred to the point of being raw and smoky, joining grilled asparagus and grilled ramps in a French-inspired white wine broth.\u003c/p>\n\u003cfigure id=\"attachment_126779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7698-new.jpg\" alt=\"Oysters\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Oysters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>‘Aebleskivers’ are Danish doughnut holes or beignets, often served in the traditional sphere-shape and adorned with various glazes or stuffed with fillings. For the world’s gastronomic jet set crowd, aebleskivers are known as a photogenic and frequent staple at Noma in Copenhagen, filled with a tiny fish called \u003cem>muikko\u003c/em> with the head and tail poking out both ends. Wages one-ups Redzepi’s aebleskiver creativity with a labor intensive version based on an egg-enriched batter that fluffs up into a shape and consistency like a Parker House roll. It’s filled with diced broccoli that has been blanched in a seaweed broth and grilled with onion butter, then joins garlic puree in the center of the orbs. Then the orbs are topped with garlic mayonnaise, fried shrimp and charred scallions, completing a bread-crispy seafood-mayonnaise trifecta that is as much an example of Japanese takoyaki as it is a stylized Danish doughnut.\u003c/p>\n\u003cfigure id=\"attachment_126778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7693-new.jpg\" alt=\"Aebleskivers\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Aebleskivers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping from France and Denmark to Southeast Asia, the seafaring dishes continue with a ‘lobster curry’ fortified by Thai spices, yogurt and coconut oil. Again, the seafood of choice is ever so lightly grilled and chopped into minute pieces, ready to be enjoyed spoonful by spoonful with ‘bamboo rice’ and lentils.\u003c/p>\n\u003cfigure id=\"attachment_126780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7701-new.jpg\" alt=\"'Lobster curry’ fortified by Thai spices, yogurt and coconut oil\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">'Lobster curry’ fortified by Thai spices, yogurt and coconut oil \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then comes the ‘tortellini en brodo,’ followed by ‘Northern coast,’ an abstract surf and turf ode to our San Francisco to Eureka coastline. Lamb from Mendocino comes in two forms — raw tenderloin draped over wild nettles and morel mushrooms; and belly that is heavily charred to the point of almost bacon. Abalone with seaweed and coastal greens rounds out the dish.\u003c/p>\n\u003cfigure id=\"attachment_126782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7709-new.jpg\" alt=\"Tortellini en brodo\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Tortellini en brodo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7722-new.jpg\" alt=\"Northern coast,’ an abstract surf and turf ode to our San Francisco to Eureka coastline\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">'Northern coast,’ an abstract surf and turf ode to our San Francisco to Eureka coastline \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avery’s cheese course isn’t just a cart wheeled out and served with compotes and toast. It’s actually a cheese-pecan pie tart, where a buckwheat shell houses a layer of pecan pie filling accented with honey mustard and topped with Harbison, a bloomy-rind cheese wrapped in spruce bark from the esteemed Jasper Hill Farm in Vermont. ‘Cake’ and an ice cream course (sometimes made with foie gras at R.T.B.) complete the dinner.\u003c/p>\n\u003cfigure id=\"attachment_126777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7690-new.jpg\" alt=\"Cheese-pecan pie tart, where a buckwheat shell houses a layer of pecan pie filling accented with honey mustard and topped with Harbison\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese-pecan pie tart, where a buckwheat shell houses a layer of pecan pie filling accented with honey mustard and topped with Harbison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As mentioned before, Wages’ cooking style doesn’t always showcase East Asia flavors but several dishes do as shown above. On cue, the food’s main drinking partner will be sake from an extensive list created by Bromberg. He is an esteemed sake sommelier who helped launch SF’s go-to sake boutique, TrueSake in Hayes Valley, and even interned at Dassai, a sake brewery in Yamaguchi, Japan. His sake roster opens with 50 labels and will eventually grow to over 100 — a rarity in this city at non-expense account sushi and kaiseki restaurants.\u003c/p>\n\u003cfigure id=\"attachment_126774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1724-new.jpg\" alt=\"Sake in wine cellar at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake in wine cellar at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no better opportunity in San Francisco to explore aged sakes and the whole flavor spectrum of sake — from\u003cem> nama\u003c/em> (unpasteurized) to pure, premium \u003cem>daiginjo\u003c/em> — than what Bromberg presents at Avery, especially if you opt for the sake-only pairing (the same price as the tasting menus). Wine lovers, don’t worry — Champagne is the other main beverage specialty at Avery. Of course, there are also plenty of impressive New World and Old World bottles and glass pours to accompany dinner, along with a mixed drinks (wine, beer, sake and sparkling wine) pairing also for either $89 or $189.\u003c/p>\n\u003cfigure id=\"attachment_126794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1693-new.jpg\" alt=\"Champagne is the other main beverage specialty at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Champagne is the other main beverage specialty at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>R.T.B’s home for the latter stages of its pop-up is now where Avery resides, at a prominent position on Fillmore by Geary that’s mainly known as being the Block of State Bird Provisions. The space previously was another tasting menu restaurant, Mosu, that opened as exclusively a $198 tasting menu and became a gentrification symbol much in the same way as Google buses. Diners (other than \u003ca href=\"https://www.sfchronicle.com/restaurants/article/When-new-restaurants-push-the-price-too-far-too-8380503.php\">one prominent critic\u003c/a>) felt the food was indeed spectacular (this writer was in that camp) but the space was austere and simple to the point of almost seeming too harsh for appreciating such complex food. Mosu’s chef-owner, Sung Anh, has moved on to open a concept in Seoul and this opportunity presented itself for Wages. There is a definite connection of why this hand off took place so seamlessly compared to most SF restaurant changes. The two worked together at the French Laundry under Corey Lee and Wages considers Sung a mentor. Compton also was a sous chef for Sung during Mosu’s one-year run.\u003c/p>\n\u003cp>San Francisco-based designer Noz Nozawa of \u003ca href=\"http://nozdesign.co/xz8dmu6fydhlbarrtb4bhxdv75t6bs\">Noz Design\u003c/a> reinvigorated the Mosu interior, with the help of Wages and Mako, keeping the same semi-hidden upstairs-downstairs set-up that makes the space somewhat quirky and like dining in a loft with bunk bed-style dining rooms. The entryway has no second story, giving off a grand welcome with the frosted floor to ceiling windows streaming in sunlight but blocking out the Fillmore street activity. A screen-like, semi-secret black wall blocks off the ground floor’s ten seats from the door, adding intrigue to the downstairs dining area where the longer tasting menu is served. The screen-like wall rises to the ceiling and also provides a pseudo-hidden feel for the upstairs dining area where 16 diners can enjoy the shorter tasting menu.\u003c/p>\n\u003cfigure id=\"attachment_126801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1843-new.jpg\" alt=\"Downstairs dining area at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downstairs dining area at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avery’s two levels are attached by a stairway to the left side of the front door and the immaculate kitchen is attached to the downstairs dining room and appears in clear view with no walls or doors, in the rear of the space. A private dining room, called “Avery’s Room,” is right above the kitchen on the second floor. It’s there that you’ll find some of the wine collection in a gorgeous cellar, ducks and lamb bones dry aging and vegetables pickling in a refrigerator, and all sorts of minute design elements like…Corey Lee’s Benu cookbook and some books on Milton Avery paintings.\u003c/p>\n\u003cfigure id=\"attachment_126793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1675-new.jpg\" alt='Private dining area \"Avery’s Room\" with wine cellar upstairs at Avery' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private dining area \"Avery’s Room\" with wine cellar upstairs at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126772\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1683-new.jpg\" alt=\" Ducks and lamb bones dry aging and vegetables pickling in refrigerator\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-126772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ducks and lamb bones dry aging and vegetables pickling in a refrigerator \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Much of the interior’s look is inspired by the earth and sea, bringing together bold swaths of charcoal black, teal and deep green that combine for a design motif that does actually seem to be one part ocean, one part forest and one part stark modernism. Chic black banquettes and bare black tables simply adorned with shell-like candle spheres and tiny plants in coral-like miniature pots serve as a contemporary juxtaposition to the retro, almost “Mad Men” era-evoking white chairs with delightfully oversized backs designed by the legendary Italian firm, Calligaris. Soft, gray mohair blankets on the banquettes invite cozying up, which some diners might be tempted by after course eight and the third glass of wine.\u003c/p>\n\u003cp>Also, make sure to look up to appreciate the dramatic light fixtures and the skylight in the Avery room, along with looking down to see the elegant patterned carpeting that can look like tide pools along the coast from certain angles.\u003c/p>\n\u003cp>With all of this design talk, let’s not get ahead of ourselves — the striking interior elements in the two dining spaces are most certainly the custom Venetian plaster wall treatments with murals by \u003ca href=\"http://<a%20href=\" https:>San Francisco-based artist Victor Reyes\u003c/a>. They’re so impressive that there is a museum-like label and description of the work in the alcove between the downstairs dining room and the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_126795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1739-new.jpg\" alt=\"Upstairs dining area at Avery with Venetian plaster wall treatments by San Francisco-based artist Victor Reyes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining area at Avery with Venetian plaster wall treatments by San Francisco-based artist Victor Reyes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in Milwaukee and Orange County, Reyes was inspired by \u003ca href=\"http://www.francis-bacon.com/paintings\">Francis Bacon\u003c/a>’s provocatively dark, yet beautiful works and eventually that led Reyes to become an artist — a graffiti artist, that is. Reyes’ outdoor art and murals really got noticed after his move to San Francisco and a project of painting each letter of the alphabet in the Mission. \u003c/p>\n\u003cp>Since then, he has received lots of attention and praise for his fascinating artistic sense of exploration and pursuit of mystery through breaking down recognizable objects. Like most modern art, everyone will have their own opinion of what the dining room mural is presenting but there’s no doubt that the sweeping brushes of sea blue against the pale plaster call to mind ocean waves (there’s the earth and sea element, again) and a gritty edge to the elegance provided by luxurious glassware and the finest ingredients on the table. Dare we say, it’s almost a little like a work Avery might do?\u003c/p>\n\u003cp>Overall, the restaurant’s look is a thrilling, eloquent clash of the unfinished and the refined, the industrial and the polished — something we’ve seen for two decades at bistros, bars and gastropubs and we’re seeing more and more of at higher-end restaurants (see: Benu). Avery has hip hop on the soundtrack, exposed pipes running along the ceiling and plenty of jamon Iberico, foie gras and smoked trout roe for the crowd — yes, the days of Masa’s and Ernie’s are over.\u003c/p>\n\u003cp>There are also plans for an investor to bring in an actual Avery painting to be a part of the interior design, so stay tuned.\u003c/p>\n\u003cp>We’re certainly starting to see culinary art literally work together with visual art. It’s an exciting direction for dining to go towards. Remember, it was Corey Lee who brought an innovative restaurant concept, In Situ, to SF MoMA. Now the roles are reversed — the restaurant welcomes the art museum — or, at least is welcoming the artist.\u003c/p>\n\u003cp>After all, isn’t the best kind of art the edible kind? Don’t we all wish we could take a bite out of the still lifes by Cézanne? Well, this art at Avery is very edible and each tasting menu is as striking as the restaurant namesake’s portfolio of work.\u003c/p>\n\u003cfigure id=\"attachment_126803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1836-new.jpg\" alt=\"The entryway to Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entryway to Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.averysf.com\">\u003cstrong>Avery\u003c/strong>\u003c/a>\u003cbr>\n1552 Fillmore St. \u003ca href=\"https://www.google.com/maps/place/RTB+Fillmore/@37.7840602,-122.434765,17z/data=!3m1!4b1!4m5!3m4!1s0x80858062edd49d5f:0xd5dacdc7799506e!8m2!3d37.784056!4d-122.432571\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 817-1187\u003cbr>\nHours: Dinner Wed–Sun from 5:30pm-9:30pm; closed Monday and Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/averyinsf/\">Avery\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/avery_sf/\">@avery_sf\u003c/a>\u003cbr>\nPrice Range: $$$$ (tasting menus begin at $89 per person)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination","authors":["11338","5014"],"series":["bayareabites_16196"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_63","bayareabites_11028","bayareabites_4084","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_10249","bayareabites_16101","bayareabites_8496","bayareabites_16102","bayareabites_10086","bayareabites_9856"],"featImg":"bayareabites_126786","label":"bayareabites_16196"},"bayareabites_115723":{"type":"posts","id":"bayareabites_115723","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115723","score":null,"sort":[1488987717000]},"guestAuthors":[],"slug":"celebrate-womens-history-month-at-these-women-owned-restaurants","title":"Celebrate Women's History Month at these Bay Area Women-Owned Restaurants","publishDate":1488987717,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\nhttps://youtu.be/I2rvNC1kpAQ?t=9m18s\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\nhttps://youtu.be/Y3q2cLxQVWI\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Celebrate the influence of talented female chefs in the most delicious way possible: by eating at their restaurants.","status":"publish","parent":0,"modified":1520530423,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1674},"headData":{"title":"Celebrate Women's History Month at these Bay Area Women-Owned Restaurants | KQED","description":"Celebrate the influence of talented female chefs in the most delicious way possible: by eating at their restaurants.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrate Women's History Month at these Bay Area Women-Owned Restaurants","datePublished":"2017-03-08T15:41:57.000Z","dateModified":"2018-03-08T17:33:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115723 https://ww2.kqed.org/bayareabites/?p=115723","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/08/celebrate-womens-history-month-at-these-women-owned-restaurants/","disqusTitle":"Celebrate Women's History Month at these Bay Area Women-Owned Restaurants","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/115723/celebrate-womens-history-month-at-these-women-owned-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/I2rvNC1kpAQ'\n title='//www.youtube.com/embed/I2rvNC1kpAQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Y3q2cLxQVWI'\n title='//www.youtube.com/embed/Y3q2cLxQVWI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115723/celebrate-womens-history-month-at-these-women-owned-restaurants","authors":["1459"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_90","bayareabites_91"],"tags":["bayareabites_10249","bayareabites_10523","bayareabites_13312","bayareabites_15776","bayareabites_15049","bayareabites_15333","bayareabites_14211"],"featImg":"bayareabites_115798","label":"source_bayareabites_115723"},"bayareabites_40650":{"type":"posts","id":"bayareabites_40650","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40650","score":null,"sort":[1332525745000]},"guestAuthors":[],"slug":"chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy","title":"Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy ","publishDate":1332525745,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\" alt=\"Dominique Crenn. Photo: Molly DeCoudreaux\" title=\"Dominique Crenn. Photo: Molly DeCoudreaux\" width=\"538\" height=\"359\" class=\"alignnone size-full wp-image-40665\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn. Photo: Molly DeCoudreaux\u003c/em>\u003c/p>\n\u003cp>Chef Dominique Crenn is just back from a trip to the \u003ca href=\"http://www.omnivore.fr/\">Omnivore Food Festival\u003c/a> in Paris, where she was one of the few Michelin-starred female chefs asked to participate. She is full of inspiration and ideas, and launching a \u003ca href=\"http://www.brownpapertickets.com/event/233508\">special dialogue dinner\u003c/a> for two nights this month at her \u003ca href=\"http://www.ateliercrenn.com/\">Atelier Crenn\u003c/a> restaurant on March 28 and March 29. This dialogue dinner series kicks-off with a two-night “conversation” between Chef Crenn and Miles Watson of \u003ca href=\"http://pure-berlin.com/miles.php\">Pure Berlin\u003c/a>. Crenn and Watson will take turns composing courses (five from each side) and will collaborate on the final eleventh course. Like Atelier Crenn’s “fiercely modern” French cookery, Pure Berlin is a restaurant and culinary design studio with firm German roots, but fresh gastronomic sensibilities. Tickets are $300, including coursed wine pairings (reduced price of $200 for non-drinking guests); no vegetarian option available.\u003c/p>\n\u003cp> \u003ca href=\"http://pure-berlin.com/miles.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/PURE-BERLIN-new400.jpg\" alt=\"pure Berlin image courtesy of Atelier Crenn\" title=\"pure Berlin image courtesy of Atelier Crenn\" width=\"400\" height=\"517\" class=\"alignnone size-full wp-image-40670\">\u003c/a>\u003cbr>\n\u003cem>Pure Berlin image courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>Crenn is a native of France and received Michelin stars at Luce in 2010 and 2011. Esquire awarded her Chef of the Year in 2008 and she won Iron Chef America in 2010. Before opening her own restaurant, Crenn worked at \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce\u003c/a>, and in Jakarta and Los Angeles. She was a protégé of \u003ca href=\"http://en.wikipedia.org/wiki/Jeremiah_Tower\">Jeremiah Tower\u003c/a> at the vaunted Stars Restaurant in San Francisco early in her career. Crenn lives in the Duboce Park neighborhood and spoke with Bay Area Bites via phone. She was on her way to eat at \u003ca href=\"http://heirloom-sf.com/\">Heirloom Café\u003c/a> for the first time, after finding the wait line at \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a> to be too long.\u003c/p>\n\u003cp>\u003cstrong>Why do a dialogue dinner with another chef?\u003c/strong>\u003cbr>\nMany times with chefs, it can be all about the ego (laughs). I want to get away from there. I’m starting this dialogue because I want to collaborate with other chefs. I love what we’re doing as chefs, and go online to learn from my peers at \u003ca href=\"http://chefs-talk.com/\">Chef’s Talk\u003c/a>. With Miles, he’s trying to show people that there’s really something good about German food beyond heavy stuff, like sauerkraut and sausage. It’s his heritage, and he can use a modernist’s touch to the courses. I gave him the freedom to express himself and be what he is. There’s a story on the plate and the menu’s also going to be the story. I want it to be like this: “Tell me who you are, and where you’ve been.” We both cook with local produce but I’ll email him so that he knows what we have in season here. So far, we’ve been in touch via email and I first met him online at Chef’s Talk. I was supposed to meet him at the Omnivore Festival but it didn’t work out. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m also talking to John Fraser of \u003ca href=\"http://dovetailnyc.com/\">Dovetail\u003c/a>, the \u003ca href=\"http://www.tipplingclub.com/\">Tippling Club\u003c/a>’s Ryan Clift and In De Wulf’s \u003ca href=\"https://twitter.com/#!/Kobewulf\">Kobe Desramaults\u003c/a>. Right now, I am tentatively scheduled to do a dialogue dinner in June with Carlo Miriarchi of \u003ca href=\"http://www.robertaspizza.com/\">Roberta's Pizza\u003c/a> in New York.\u003c/p>\n\u003cp>\u003cstrong>What’s going on with your book?\u003c/strong>\u003cbr>\nI know \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> and he comes to the restaurant quite often. His wife \u003ca href=\"http://www.youtube.com/watch?v=lAcS52QgIuQ\">Karen Leibowitz\u003c/a> and I are writing a book together. I’m excited. It’s going to be called Dialogue, and show the recipes and the people in my life. I’m here to celebrate the people in my life and the world that surrounds me and inspires me. The current idea is to go with a lot of pictures, writing, recipes, and drawings. It’ll be about a dialogue that is global and international.\u003c/p>\n\u003cp>I thought about the book a long time ago and was talking to my business partner about it before we opened Atelier Crenn. It’s important for me to be able to reach out to the culinary world, and not just San Francisco and New York. It’s important to understand what’s going on in the world and know that cooking has changed. What we put on the plate involves the produce, people, animals and soil around us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log560.jpg\" alt=\"Foie Gras Log\" title=\"Foie Gras Log\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-40679\">\u003c/a>\u003cbr>\n\u003cem>Foie gras “Log.” All Photos courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000-150x150.jpg\" alt=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" title=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40663\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40661\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40660\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What was it like meeting your culinary hero, \u003ca href=\"http://www.guysavoy.com/en/\">Guy Savoy\u003c/a> ?\u003c/strong>\u003cbr>\nA friend told him to come eat at Atelier Crenn his first time in San Francisco, and he did. I cooked for him and his girlfriend. He told me to come to his restaurant in Paris, I did and he cooked 14 courses. He treated me like I was a queen. It was so crazy. At this point I don’t care what critics say -- I cooked for Guy Savoy. I just want to cook for my customers and no one else. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, where I sit at the bar and hang out. It’s just amazing. I love the flavors and really like the chef, Jason Fox.\u003c/p>\n\u003cp>My friend opened \u003ca href=\"http://www.sushirrito.com/\">Sushirrito\u003c/a>. There’s a special roll I order there. I don’t want to say it’s crack in my mouth because I’ve never had crack. But it’s pretty intense and just delicious.\u003c/p>\n\u003cp>When I went to \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, I was blown away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> is another favorite. \u003c/p>\n\u003cp>I love siphon-style coffee, from Japan. I like to do meetings and see friends at \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do you do when you’re not working?\u003c/strong>\u003cbr>\nWe go to Marin a lot, because, my partner’s family is in Kentfield. They have a very beautiful house that’s almost French-style. There’s a wonderful hiking trail nearby. Near Mill Valley, there’s also a big great place to go foraging. We have three dogs that I take with me: Sophie the boxer, Frankie the crazy Chihuahua and Maximus, a lovely tiny dog. \u003c/p>\n\u003cp>This recipe, WALK IN THE FOREST is a menu staple at Atelier Crenn and changes seasonally. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest560.jpg\" alt=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" title=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40654\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: WALK IN THE FOREST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pine Meringue\u003c/strong>\u003cbr>\n200g sugar\u003cbr>\n50g water\u003cbr>\n125 g egg whites\u003cbr>\nPine extract\u003c/p>\n\u003cp>\u003cstrong>Pumpernickel Soil\u003c/strong>\u003cbr>\n5 pieces pumpernickel bread\u003cbr>\n1 g salt\u003cbr>\n \u003cbr>\n\u003cstrong>Hazelnut Praline\u003c/strong>\u003cbr>\n200 g blanched filberts\u003cbr>\n300 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Sorrel Oil\u003c/strong>\u003cbr>\n4 bu sorrel\u003cbr>\n150 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Foraged Mushrooms\u003c/strong>\u003cbr>\nclean wild mushrooms\u003c/p>\n\u003cp>\u003cstrong>Mushroom Paper\u003c/strong>\u003cbr>\n100 g mushroom puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\nIn a pot combine sugar and water until it reaches 121 degrees Celsius. At the same time in a KitchenAid mixer whip egg whites until medium peak. Combine syrup with the egg whites slowly, then mix at full speed until a stiff peak is formed. While mixer is going add in 7-10 drops of pine extract for flavor.\u003cbr>\n \u003cbr>\nToast pumpernickel until completely dried out. In a Robot Coupe, grind bread and salt to make a soil.\u003cbr>\n \u003cbr>\nBlanch hazelnuts in oil for about 15 minutes. Spin entire contents of the pot in a Vitamix until very smooth, season with salt. Should be the consistency of a very loose peanut butter.\u003cbr>\n \u003cbr>\nIn a Vitamix combine sorrel and oil, then strain through a coffee filter and fine sieve for 24 hours.\u003cbr>\n \u003cbr>\nSave the bits and pieces from cleaning and trimming your wild mushrooms. Put them in a pot with a little olive oil, thyme, garlic, and shallot. Deglaze with sherry vinegar.\u003c/p>\n\u003cp>Once mushrooms are cooked, puree in a Vitamix and and season with salt. Use this for garnish on the plate and mushroom paper.\u003c/p>\n\u003cp>Combine isomalt and puree and bring to a boil. Spread thinly on a sheet of acetate and dehydrate for 8 hours.\u003cbr>\n \u003cbr>\n\u003cstrong>Chickpea Paper\u003c/strong>\u003cbr>\n100 g chickpea puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\n\u003cstrong>Dehydrated Mushrooms\u003c/strong>\u003cbr>\n50 g isomalt\u003cbr>\n100 g water\u003cbr>\n24 ea thinly sliced wild mushrooms\u003cbr>\n \u003cbr>\nBoil dried chickpeas until soft, then puree and season with salt. Combine with isomalt and bring to a boil. Spread a thin layer on acetate and dehydrate for 8 hours.\u003c/p>\n\u003cp>Bring isomalt and water to a boil. Dip mushrooms in solution and set on acetate. Dehydrate for 3 hours until crispy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-5602.jpg\" alt=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40676\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"San Francisco Chef Dominique Crenn describes why she is doing dialogue dinners with other international chefs. She also shares info on her book project, travel and food favorites.","status":"publish","parent":0,"modified":1332525745,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1407},"headData":{"title":"Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy | KQED","description":"San Francisco Chef Dominique Crenn describes why she is doing dialogue dinners with other international chefs. She also shares info on her book project, travel and food favorites.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy ","datePublished":"2012-03-23T18:02:25.000Z","dateModified":"2012-03-23T18:02:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"40650 http://blogs.kqed.org/bayareabites/?p=40650","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/","disqusTitle":"Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy ","path":"/bayareabites/40650/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\" alt=\"Dominique Crenn. Photo: Molly DeCoudreaux\" title=\"Dominique Crenn. Photo: Molly DeCoudreaux\" width=\"538\" height=\"359\" class=\"alignnone size-full wp-image-40665\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn. Photo: Molly DeCoudreaux\u003c/em>\u003c/p>\n\u003cp>Chef Dominique Crenn is just back from a trip to the \u003ca href=\"http://www.omnivore.fr/\">Omnivore Food Festival\u003c/a> in Paris, where she was one of the few Michelin-starred female chefs asked to participate. She is full of inspiration and ideas, and launching a \u003ca href=\"http://www.brownpapertickets.com/event/233508\">special dialogue dinner\u003c/a> for two nights this month at her \u003ca href=\"http://www.ateliercrenn.com/\">Atelier Crenn\u003c/a> restaurant on March 28 and March 29. This dialogue dinner series kicks-off with a two-night “conversation” between Chef Crenn and Miles Watson of \u003ca href=\"http://pure-berlin.com/miles.php\">Pure Berlin\u003c/a>. Crenn and Watson will take turns composing courses (five from each side) and will collaborate on the final eleventh course. Like Atelier Crenn’s “fiercely modern” French cookery, Pure Berlin is a restaurant and culinary design studio with firm German roots, but fresh gastronomic sensibilities. Tickets are $300, including coursed wine pairings (reduced price of $200 for non-drinking guests); no vegetarian option available.\u003c/p>\n\u003cp> \u003ca href=\"http://pure-berlin.com/miles.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/PURE-BERLIN-new400.jpg\" alt=\"pure Berlin image courtesy of Atelier Crenn\" title=\"pure Berlin image courtesy of Atelier Crenn\" width=\"400\" height=\"517\" class=\"alignnone size-full wp-image-40670\">\u003c/a>\u003cbr>\n\u003cem>Pure Berlin image courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>Crenn is a native of France and received Michelin stars at Luce in 2010 and 2011. Esquire awarded her Chef of the Year in 2008 and she won Iron Chef America in 2010. Before opening her own restaurant, Crenn worked at \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce\u003c/a>, and in Jakarta and Los Angeles. She was a protégé of \u003ca href=\"http://en.wikipedia.org/wiki/Jeremiah_Tower\">Jeremiah Tower\u003c/a> at the vaunted Stars Restaurant in San Francisco early in her career. Crenn lives in the Duboce Park neighborhood and spoke with Bay Area Bites via phone. She was on her way to eat at \u003ca href=\"http://heirloom-sf.com/\">Heirloom Café\u003c/a> for the first time, after finding the wait line at \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a> to be too long.\u003c/p>\n\u003cp>\u003cstrong>Why do a dialogue dinner with another chef?\u003c/strong>\u003cbr>\nMany times with chefs, it can be all about the ego (laughs). I want to get away from there. I’m starting this dialogue because I want to collaborate with other chefs. I love what we’re doing as chefs, and go online to learn from my peers at \u003ca href=\"http://chefs-talk.com/\">Chef’s Talk\u003c/a>. With Miles, he’s trying to show people that there’s really something good about German food beyond heavy stuff, like sauerkraut and sausage. It’s his heritage, and he can use a modernist’s touch to the courses. I gave him the freedom to express himself and be what he is. There’s a story on the plate and the menu’s also going to be the story. I want it to be like this: “Tell me who you are, and where you’ve been.” We both cook with local produce but I’ll email him so that he knows what we have in season here. So far, we’ve been in touch via email and I first met him online at Chef’s Talk. I was supposed to meet him at the Omnivore Festival but it didn’t work out. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m also talking to John Fraser of \u003ca href=\"http://dovetailnyc.com/\">Dovetail\u003c/a>, the \u003ca href=\"http://www.tipplingclub.com/\">Tippling Club\u003c/a>’s Ryan Clift and In De Wulf’s \u003ca href=\"https://twitter.com/#!/Kobewulf\">Kobe Desramaults\u003c/a>. Right now, I am tentatively scheduled to do a dialogue dinner in June with Carlo Miriarchi of \u003ca href=\"http://www.robertaspizza.com/\">Roberta's Pizza\u003c/a> in New York.\u003c/p>\n\u003cp>\u003cstrong>What’s going on with your book?\u003c/strong>\u003cbr>\nI know \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> and he comes to the restaurant quite often. His wife \u003ca href=\"http://www.youtube.com/watch?v=lAcS52QgIuQ\">Karen Leibowitz\u003c/a> and I are writing a book together. I’m excited. It’s going to be called Dialogue, and show the recipes and the people in my life. I’m here to celebrate the people in my life and the world that surrounds me and inspires me. The current idea is to go with a lot of pictures, writing, recipes, and drawings. It’ll be about a dialogue that is global and international.\u003c/p>\n\u003cp>I thought about the book a long time ago and was talking to my business partner about it before we opened Atelier Crenn. It’s important for me to be able to reach out to the culinary world, and not just San Francisco and New York. It’s important to understand what’s going on in the world and know that cooking has changed. What we put on the plate involves the produce, people, animals and soil around us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log560.jpg\" alt=\"Foie Gras Log\" title=\"Foie Gras Log\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-40679\">\u003c/a>\u003cbr>\n\u003cem>Foie gras “Log.” All Photos courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000-150x150.jpg\" alt=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" title=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40663\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40661\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40660\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What was it like meeting your culinary hero, \u003ca href=\"http://www.guysavoy.com/en/\">Guy Savoy\u003c/a> ?\u003c/strong>\u003cbr>\nA friend told him to come eat at Atelier Crenn his first time in San Francisco, and he did. I cooked for him and his girlfriend. He told me to come to his restaurant in Paris, I did and he cooked 14 courses. He treated me like I was a queen. It was so crazy. At this point I don’t care what critics say -- I cooked for Guy Savoy. I just want to cook for my customers and no one else. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, where I sit at the bar and hang out. It’s just amazing. I love the flavors and really like the chef, Jason Fox.\u003c/p>\n\u003cp>My friend opened \u003ca href=\"http://www.sushirrito.com/\">Sushirrito\u003c/a>. There’s a special roll I order there. I don’t want to say it’s crack in my mouth because I’ve never had crack. But it’s pretty intense and just delicious.\u003c/p>\n\u003cp>When I went to \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, I was blown away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> is another favorite. \u003c/p>\n\u003cp>I love siphon-style coffee, from Japan. I like to do meetings and see friends at \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do you do when you’re not working?\u003c/strong>\u003cbr>\nWe go to Marin a lot, because, my partner’s family is in Kentfield. They have a very beautiful house that’s almost French-style. There’s a wonderful hiking trail nearby. Near Mill Valley, there’s also a big great place to go foraging. We have three dogs that I take with me: Sophie the boxer, Frankie the crazy Chihuahua and Maximus, a lovely tiny dog. \u003c/p>\n\u003cp>This recipe, WALK IN THE FOREST is a menu staple at Atelier Crenn and changes seasonally. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest560.jpg\" alt=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" title=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40654\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: WALK IN THE FOREST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pine Meringue\u003c/strong>\u003cbr>\n200g sugar\u003cbr>\n50g water\u003cbr>\n125 g egg whites\u003cbr>\nPine extract\u003c/p>\n\u003cp>\u003cstrong>Pumpernickel Soil\u003c/strong>\u003cbr>\n5 pieces pumpernickel bread\u003cbr>\n1 g salt\u003cbr>\n \u003cbr>\n\u003cstrong>Hazelnut Praline\u003c/strong>\u003cbr>\n200 g blanched filberts\u003cbr>\n300 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Sorrel Oil\u003c/strong>\u003cbr>\n4 bu sorrel\u003cbr>\n150 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Foraged Mushrooms\u003c/strong>\u003cbr>\nclean wild mushrooms\u003c/p>\n\u003cp>\u003cstrong>Mushroom Paper\u003c/strong>\u003cbr>\n100 g mushroom puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\nIn a pot combine sugar and water until it reaches 121 degrees Celsius. At the same time in a KitchenAid mixer whip egg whites until medium peak. Combine syrup with the egg whites slowly, then mix at full speed until a stiff peak is formed. While mixer is going add in 7-10 drops of pine extract for flavor.\u003cbr>\n \u003cbr>\nToast pumpernickel until completely dried out. In a Robot Coupe, grind bread and salt to make a soil.\u003cbr>\n \u003cbr>\nBlanch hazelnuts in oil for about 15 minutes. Spin entire contents of the pot in a Vitamix until very smooth, season with salt. Should be the consistency of a very loose peanut butter.\u003cbr>\n \u003cbr>\nIn a Vitamix combine sorrel and oil, then strain through a coffee filter and fine sieve for 24 hours.\u003cbr>\n \u003cbr>\nSave the bits and pieces from cleaning and trimming your wild mushrooms. Put them in a pot with a little olive oil, thyme, garlic, and shallot. Deglaze with sherry vinegar.\u003c/p>\n\u003cp>Once mushrooms are cooked, puree in a Vitamix and and season with salt. Use this for garnish on the plate and mushroom paper.\u003c/p>\n\u003cp>Combine isomalt and puree and bring to a boil. Spread thinly on a sheet of acetate and dehydrate for 8 hours.\u003cbr>\n \u003cbr>\n\u003cstrong>Chickpea Paper\u003c/strong>\u003cbr>\n100 g chickpea puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\n\u003cstrong>Dehydrated Mushrooms\u003c/strong>\u003cbr>\n50 g isomalt\u003cbr>\n100 g water\u003cbr>\n24 ea thinly sliced wild mushrooms\u003cbr>\n \u003cbr>\nBoil dried chickpeas until soft, then puree and season with salt. Combine with isomalt and bring to a boil. Spread a thin layer on acetate and dehydrate for 8 hours.\u003c/p>\n\u003cp>Bring isomalt and water to a boil. Dip mushrooms in solution and set on acetate. Dehydrate for 3 hours until crispy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-5602.jpg\" alt=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40676\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40650/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_50","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_10249","bayareabites_10256","bayareabites_8316","bayareabites_10257"],"featImg":"bayareabites_40665","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. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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