Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar
Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend
Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean
Poco Dolce: Ten Years of "the Savory Side of Sweet"
Into the Cellar with Dave McLean: Brews & Dogpatch News
Dogpatch WineWorks Is Open For Tasting
Devouring Dogpatch: A Historic Neighborhood Comes Into its Own
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Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"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_127643":{"type":"posts","id":"bayareabites_127643","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127643","score":null,"sort":[1525738323000]},"guestAuthors":[],"slug":"homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar","title":"Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar","publishDate":1525738323,"format":"image","headTitle":"New Restaurants 2018 | Bay Area Bites | KQED Food","labelTerm":{"term":16196,"site":"bayareabites"},"content":"\u003cp>\u003cem>With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch\u003c/em>\u003c/p>\n\u003cp>At first glance, a bar being closed on Thursday, Friday and Saturday nights is like a Financial District coffee shop only being open on weekend evenings or a sports bar strictly serving weekday lunch. It makes you raise your eyebrows as if you’re a judge on “Shark Tank” and begs you to ask the contestant, “Are you trying to lose money with this business plan?”\u003c/p>\n\u003cp>Dig a little deeper, however, and you’ll realize that this structure for the Dogpatch Sunday to Wednesday nights-only newcomer, School Night, is actually pretty smart, if unconventional. It may even be brilliant. In present day, start-up-centric San Francisco terms, it’s a “disruptor.” Some “disruptors” truly do disrupt normal life in a negative way and are annoying pests like all of those electric scooters on the sidewalks. Other disruptors like how the Los Angeles chef Dave Beran serves dessert bites throughout the tasting menu at his new restaurant, \u003ca href=\"https://www.dialoguerestaurant.com/\">Dialogue\u003c/a>, are initially met with heavy skepticism for being different but then win approval because they end up being a clever change-up from the status quo that nobody knew they wanted or needed.\u003c/p>\n\u003cfigure id=\"attachment_127810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4434-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is definitely the latter type of disruptor. Let’s get one thing straight about how it manages to be a restaurant and bar industry disruptor — it isn’t just a restaurant and bar. \u003ca href=\"https://www.thepearlsf.com/school-night-bar\">School Night\u003c/a> is an open to the public part of a spectacular two-year old event spaced called \u003ca href=\"https://www.thepearlsf.com/\">“The Pearl.”\u003c/a> The venue’s Co-Founder and Managing Partner, Adam Mendelson, knew that he couldn’t just open another restaurant in the traditional format when he decided to go into the hospitality business with a background in renewable energy finance (talk about an unlikely path!). Hopefully this isn’t breaking news to the dining public but it’s no secret in the restaurant industry — owning a restaurant or bar or winery or pretty much any food and beverage concept — is not going to make sustainable money. It’s even more daunting in a competitive and outrageously expensive market like this one. \u003c/p>\n\u003cfigure id=\"attachment_127825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4679-new-1.jpg\" alt=\"Inside The Pearl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127802\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0169-new.jpg\" alt=\"The Pearl Co-Founder and Managing Partner, Adam Mendelson\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl Co-Founder and Managing Partner, Adam Mendelson \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Brooklyn Winery in New York’s flexible business model served as one inspiration for The Pearl, as did multi-purpose art galleries and newer hotels. That aforementioned urban winery, for example, is really a winery, event space, casual place for a few bites, and weddings destination. These are venues that serve multiple functions and attract different crowds for different time periods. They are dynamic concepts. \u003c/p>\n\u003cfigure id=\"attachment_127880\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0077-new.jpg\" alt=\"The Pearl signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl signage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is enormously helped by The Pearl and The Pearl is greatly enhanced by School Night. Mendelson described the relationship to us as a “virtuous cycle” where The Pearl wouldn’t be on the radar for many Bay Area residents because private event spaces are a small and not very talked-about niche. Everyone pays attention to restaurants and bars. So, much of the public is now aware of The Pearl because of School Night. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the same time, School Night gives The Pearl another prime event space on the big nights for those (Thursday-Saturday), which makes a much more substantial amount of money than a restaurant or bar. On those four traditionally slow nights for private events, School Night is its own destination for eating and drinking the creations of one of San Francisco’s most celebrated chefs and one of San Francisco’s most talented bartenders. Besides, who goes out on weekends anymore? Isn’t Monday night the new Saturday night?\u003c/p>\n\u003cp>It’s hard to tell if this is a positive or negative result of #adulting. On one hand, you still have to wake up to work on a Tuesday morning and an 11pm third round of pisco sours might make that less fun. On the other hand, adults (non-parents, that is) don’t have to worry about calculus homework or going to soccer practice because we don’t have the dreaded “school nights” anymore.\u003c/p>\n\u003cfigure id=\"attachment_127855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0096-new.jpg\" alt=\"Books and signage on display at School Night\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Books and signage on display at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many people, this writer included, “school night” still sends shivers down our spines like how “flight delay” or “jury duty” makes you freeze and clam up. The term has negative connotations of writing essays about Faulkner at the dinner table and your parents telling you to go to sleep by 10pm even if the Giants game is only in the eighth inning. In other words, school night meant “no fun.”\u003c/p>\n\u003cp>Luckily, we have School Night the bar to bring back the “cool” in school night. We’re so over weekends.\u003c/p>\n\u003cfigure id=\"attachment_127818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4612-new.jpg\" alt=\"The bar at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is an 87-seat bar, open kitchen and dining area located next to The Pearl’s spectacular three-level space, entered from a separate door on 19th Street. The bar’s design is compelling everywhere your eye wanders. It’s worth a trip to the Dogpatch just to see the plant-themed faded prints on the three-dimensional wall fixture near the entrance. But, it’s the Latin-inspired food from Traci Des Jardins and chef de cuisine Audie Golder and the cocktails by Enrique Sanchez that really are the reason to skip the Netflix watching and yoga classes after work in favor of going out on the sleepy town.\u003c/p>\n\u003cfigure id=\"attachment_127854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\" alt=\"School Night's food menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night's food menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127815\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4556-new.jpg\" alt=\"Traci Des Jardins\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu is split between composed kitchen dishes and items from the kitchen’s retro red, wood-burning oven named Bertha, brought in from Portland, Oregon. Acquring Bertha from our neighbor to the north isn’t as random as it sounds. One of The Pearl’s main investors is Kurt Huffman, a powerful Portland restaurateur with his ChefStable group. Yes, that’s the connection of why Portland’s beloved pig-centric sandwich shop, \u003ca href=\"http://lardosandwiches.com/\">Lardo\u003c/a>, popped up at The Pearl at the end of April. Keep an eye on a closer Portland-San Francisco dining relationship that has, for the most part, been a distant rivalry.\u003c/p>\n\u003cp>From Bertha, guests can enjoy surf, turf or vegetables with baby back ribs “costillas” slathered with tomatillo barbecue sauce ($16); clams and mussels cooked by the flames and paired with angel hair pasta and aji amarillo aioli for “fideos” ($17); or blistered vegetables ($14) from Mariquita Farms, the Watsonville farm that Des Jardins works closely with. Queso fundido ($16) is a gooey mix of Oaxacan, Provola and Fontal cheeses melted by Bertha and teamed with chorizo and poblano peppers, then ready to be formed into a kind of DIY quesadilla with flour tortillas.\u003c/p>\n\u003cp>https://youtu.be/_XIHOb7OfoY\u003c/p>\n\u003cp>Des Jardins nods to her mother’s and grandparents’ Mexican heritage throughout the menu at her Presidio restaurant, Arguello, and serves a classic plate of tacos al pastor ($15 for three) at School Night. Bay Area diners often cringe at the thought of eating something like duck hearts and gizzards grilled on anticucho skewers ($13), but hopefully can get past that offal mental block because they be some of the most tender and flavorful cuts of duck, beef and chicken. Another unexpected bird preparation emerging from Bertha partners fried quail leg with a moist achiote-marinated quail breast ($23), accompanied by fried plantains and a zesty onion escabeche.\u003c/p>\n\u003cfigure id=\"attachment_127836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0243-new.jpg\" alt=\"Wolfe Ranch quail\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wolfe Ranch quail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Bertha and kitchen dishes aren’t necessarily small plates or large plates. Think of the non-snack dishes as larger tapas that are great for sharing with a friend or enjoying on your own as a two-to-three dish dinner. \u003c/p>\n\u003cp>Those snacks for setting the stage of a full meal or just filling an empty belly while drinking include lime, jalapeño and coriander-dusted pepitas ($4) and housemade tortilla chips with tomatillo-chipotle and guajillo-arbol chile salsas ($6).\u003c/p>\n\u003cp>From the kitchen, diners can order meat-free Impossible meatball “albondigas” one at a time ($3) and learn that the Impossible burger meat might actually excel more in meatball form with tomatillo salsa than as a patty on a bun with ketchup and mustard. \u003c/p>\n\u003cfigure id=\"attachment_127834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0228-new.jpg\" alt=\"Meat-free Impossible meatball\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat-free Impossible meatball \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not as surprising to find \u003ca href=\"https://www.impossiblefoods.com/\">Impossible\u003c/a> meatballs on this bar food menu as it might seem. Des Jardins’ Hayes Valley high-end flagship, Jardinière, was one of the first restaurants in the country to serve it as a burger (and as Impossible beef tartare!). She started her role as a culinary advisor for the Silicon Valley start-up long before it launched in restaurants a year ago. For a little perspective on the company’s growth and Des Jardins’ importance in it, Jardinière and Cockscomb (Chris Cosentino’s meat-centric, opposite of vegetarian SoMa restaurant) were two of the first three restaurants to serve the Impossible burger and now 1,000 restaurants do just over 365 days later. It’s a borderline phenomenon. \u003c/p>\n\u003cp>Elsewhere on the menu, instead of serving fries, the duck fat-confited fried potatoes ($12) are smashed, crisped and served with guajillo mojo and crema.\u003c/p>\n\u003cp>Cebiche ($13) at School Night comes Peruvian-style. That means raw local halibut comes in small cubes, not heavily diced, is only briefly marinated in the lime-based leche de tigre and comes with hominy and corn nuts, instead of tortilla chips as would be done in Mexico. It’s also given the Peruvian spelling of a “b,” not “ceviche.” Sanchez learned this in high school and insists on it, just like one of his mentors (and Peru’s most influential chef), Gastón Acurio. \u003c/p>\n\u003cfigure id=\"attachment_127838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\" alt=\"Cebiche\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cebiche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are generally the last thing on most bar-goers minds but like with the little gem spears at True Laurel and the kale salad at Trick Dog, are given real respect at School Night. The Mexican chopped salad actually is a plate of little gem lettuce cups filled with jicama, cucumber, avocado and pepitas ($13). Meanwhile, the straightforward Tijuana Caesar ($13) is the answer to one of food’s great trivia questions: “Where was the Caesar invented?” Yes, Caesar’s restaurant in Tijuana’s Zona Centro.\u003c/p>\n\u003cp>Sanchez, a native of Lima, Peru, is one of the city’s great ambassadors for that country’s spectacular cuisine and, of course, pisco. The Peruvian brandy gets its own section on the cocktail menu (all cocktails are $12), as do agave spirits and whiskey. If you’re after a daiquiri or a Negroni, don’t worry, it’s a full bar and you’ll be perfectly happy. But for Sanchez’s menu of a dozen drinks, split four per spirit category, trust the master and enjoy his witty and delicious creations. \u003c/p>\n\u003cp>Without question, the bar’s most Instagram-friendly drink is the Maracuyá Sour, essentially a passion fruit and cacao-pisco sour with a “school crossing” symbol stenciled onto the foamy egg white top from a Peychaud’s bitters spray. \u003c/p>\n\u003cfigure id=\"attachment_127890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0178-new.jpg\" alt=\"Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/NlUovpPHHMg\u003c/p>\n\u003cp>The Principal’s Punch is a play on the San Francisco-invented pisco punch, adding falernum and the herbal French liqueur, Génépy, to the tried-and-true trio of pisco, pineapple and lemon. There’s one catch to that trio. Instead of the usual pineapple gum syrup most recipes for the drink call for, Sanchez makes a pineapple agua fresca-like mix of pineapple juice from the fruit and pineapple water from the skin. Agua fresca and fresh fruit have been a pivotal part of Sanchez’s life since his boyhood when his grandmother had a roadside kiosk selling both.\u003c/p>\n\u003cfigure id=\"attachment_127883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0092-new.jpg\" alt=\"The Principal’s Punch\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Principal’s Punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Sanchez makes his own labor-intensive version of the purple maize-based agua fresca staple in Peru, chicha morada, from pineapple skins, apples, cloves and cinnamon, all stained a deep, dark purple hue from the maize’s cob. It’s served in the, you guessed it, Purple Maize cocktail with pisco, amaro, lime, and orange liqueur. The chicha morada and the pineapple agua fresca are also served on their own as non-alcoholic options ($5). And if you’re wondering, Sanchez, doesn’t make his own version of Peru’s beloved sugary soda, Inka Kola, nor does he actually enjoy drinking it these days.\u003c/p>\n\u003cp>For a spirit-forward pisco option, spring for the Pura Uvas with Madeira and vermouth. Note how it is garnished with a frozen grape because the drink has only three ingredients and each one is made from grapes, as Sanchez playfully mentions in its menu listing. \u003c/p>\n\u003cp>In fact, many of the drinks have fascinating histories or sarcastically comedic stories behind their names. Sanchez does a great job of offering insights into his drink creations, both with drink description paragraphs on the menu and recipes on the back of bar coasters. \u003c/p>\n\u003cfigure id=\"attachment_127840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0219-new.jpg\" alt=\"Coasters with cocktail recipes\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coasters with cocktail recipes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Under the “whiskey” section, the bourbon fizz Teacher’s Pet cocktail doesn’t refer to a nickname for Sanchez in school. It’s actually a tongue-in-cheek reference to a whoopie cushion-like trick he and a friend played on a teacher they didn’t like as mischievous 14-year olds. Cochineals are tiny insects found in cactus around Latin America and South America. They have a vivid red color that, well, gave the teacher a colorful bottom when he sat on the cochineals that had been discreetly placed on his chair in a matchbook by the two young students. \u003c/p>\n\u003cfigure id=\"attachment_127853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0091-new.jpg\" alt=\"Teacher's Pet from the School Night menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teacher's Pet from the School Night menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with making teachers angry, the bugs are often used to naturally color alcohol and cosmetics. Campari discontinued using cochineal for price reasons a few years ago but Cappelletti, one of the key ingredients in the Teacher’s Pet, still adds it. Don’t be grossed out. Cochineal eventually has no taste in the final products.\u003c/p>\n\u003cp>Elsewhere on the whiskey side, Hierba Buena is a rye mint julep-like ode to San Francisco’s history as “Yerba Buena” and also the name of the mint leaf used in the drink, providing a minty doubleheader with a San Francisco favorite, fernet. The menu’s Manhattan-style offering is The Queen of Lima, stirring together bourbon; Negra Ciolla (a pisco made of the Negra Criolla grape); mistela (a fortified wine blending pisco and regular grape wine); and Peruvian-made Chuncho bitters.\u003c/p>\n\u003cp>At this point, you might be wondering why was whiskey singled out as a specialty on School Night’s menu? An old-fashioned is Sanchez’s drink of choice when going out and the way for him to quickly judge a bar’s potential. On cue, his old-fashioned, Bertha & The Smoke, includes his own blend of bitters (Angostura, orange and Dale DeGroff’s pimento) smoked in Bertha, then stirred with high-proof rye, and poured over a large rock snugly nestled in a previously smoked tumbler.\u003c/p>\n\u003cp>https://youtu.be/3ZNbFhR_MhI\u003c/p>\n\u003cfigure id=\"attachment_127889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0183-new.jpg\" alt=\"Bertha & The Smoke\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertha & The Smoke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As these approachable but elaborate drinks suggest, Sanchez is one of the under-the-radar stars of San Francisco’s bar community. He’s not a celebrity bartender because he doesn’t seek the spotlight or have his own bar, but he is an icon to his fellow city bar managers and one of the most entertaining bartenders in the city to chat with. If you want to learn every minute detail about smoking bitters or a particular pisco grape, then get ready for a lesson at School Night. There may be homework afterwards. \u003c/p>\n\u003cp>He arrived in San Francisco from Peru as a 21-year old and grew to become the lead bartender for Acurio’s first restaurant outside of Peru, La Mar Cebicheria Peruana, when it opened on the Embarcadero a decade ago. Sanchez is a big reason why pisco sours are now one of the most ordered drinks across the Bay Area. But, his career has also taken him to a few Mexican concepts, like Tres Agaves and Arguello, that have opened his eyes to agave spirits right at the same time that mezcal started having its “revolution” moment. As a Peruvian, pisco will always “be in his blood” but Sanchez acknowledges he’s really excited by mezcal and tequila nowadays. That’s why agave is the third part of his menu.\u003c/p>\n\u003cp>His version of a margarita is Mr. Kotter, splitting the difference of a classic recipe’s use of orange liqueur and the Tommy’s way with agave nectar, and serving the drink on a hibiscus-infused rock for a color flourish. Tequila isn’t an expected base for a martini but it is in Pancho’s Martini, smoothed out with the salty embrace of manzanilla sherry.\u003c/p>\n\u003cp>The menu’s best match for a poolside cocktail is, appropriately, Spring Break, a smoky mezcal drink on ice pebbles with pineapple gum syrup and hibiscus. Finally, if the lecture at School Night is making your eyes feel a little heavy, it’s time for the Recess Reboot. The mezcal drink is an interpretation of how Mexican coffee often has cinnamon, cloves and piloncillo. Sanchez makes the spiced coffee as a cold brew to mix with amaro and whipped cream for a richer body when poured over crushed ice. \u003c/p>\n\u003cp>Outside of cocktails, four local beers are served on draft ($7), Peru’s national Cusqueña lager is available by the bottle ($5) a few tempting sherries are offered ($6-$8) and three wines are poured by-the-glass on draft ($12). \u003c/p>\n\u003cp>Obviously, in order to make this weeknight-only concept really work, Mendelson knew all along that his grand plan could thrive only if he has an all-star team. He certainly found that with Des Jardins and Sanchez. Des Jardins might not be the national icon of a Thomas Keller or Alice Waters, but the two-time James Beard winner and Central Valley native deserves a place on the local chefs’ Mount Rushmore for her influential work at restaurants and in the community. She sits on the board of La Cocina, is active in all sorts of charity and education activities, and helped launch the Giants’ centerfield garden with the Bon Appétit Management Company a few years ago at AT&T Park.\u003c/p>\n\u003cfigure id=\"attachment_127935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4548-new1.jpg\" alt=\"Traci Des Jardins at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the restaurant side, she started with no culinary training (no school nights!) but landed apprenticeships with many legendary French kitchens including La Maison Troisgros, Alain Passard’s L’Arpège and Alain Ducasse’s Le Louis XV. After learning classical French techniques from the best mentors possible, Des Jardins’ career brought her back to her home state and the wonderful ingredients of California. She was an opening chef in various capacities at some of the most important restaurants of the 1990s including Patina in Los Angeles (the only one still open); Aqua; Japantown’s fascinating Japanese-French fusion restaurant, Elka (here’s an \u003ca href=\"https://www.nytimes.com/1993/01/13/garden/from-hill-to-hill-san-francisco-s-top-restaurants.html\">interesting throwback article\u003c/a> about that important but oft-forgotten place); and Rubicon. That last one is where Des Jardins finally could run her own kitchen as Executive Chef and where she won the 1995 James Beard Foundation Rising Star Chef of the Year award. \u003c/p>\n\u003cp>Her solo debut, Jardinière, opened in 1997 and still is as strong as ever, balancing a nightly crowd of theatergoers, older regulars and eager, young food-obsessed diners. Des Jardins also owns or co-owns Mijita, a taqueria in the Ferry Building and attached to AT&T Park; Arguello, TRANSIT and The Commissary in the Presidio; and Public House at AT&T Park. Her restaurant concepts are eclectic in style and location to say the least. After helping to put the Presidio on the San Francisco dining map, it’s exciting to see her help elevate the Dogpatch dining scene in the complete opposite corner of the city. \u003c/p>\n\u003cp>Along with Mendelson, Des Jardins and Sanchez have a strong team of industry personnel and non-traditional hospitality personnel to make sure this concept isn’t just an experiment. The Pearl’s General Manager is Jon Larner, a Founding Partner of The Independent concert venue on Divisadero. School Night’s General Manager is Riley Bartlett (Pizzeria Delfina, Spruce) and Amy Reynolds is the Director of Operations for Des Jardins’ medium-sized stable of restaurants.\u003c/p>\n\u003cfigure id=\"attachment_127824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4658-new.jpg\" alt=\"Pearl’s General Manager is Jon Larner\" width=\"1920\" height=\"1370\" class=\"size-full wp-image-127824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1200x856.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1180x842.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s General Manager is Jon Larner \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, The Pearl is its own operation and School Night is an overlapping one between the chef and The Pearl. As far as event spaces go, you’d be hard pressed to find a more impressive venue than The Pearl. It’s a three-level loft-chic space with a gorgeous rooftop patio. The main floor boasts several intriguing maps as pieces of art by Alexis Laurent and a ceiling-high living indoor garden on built-in giant cranes à la New York’s High Line. For a bar next door to not seem like a low-key supporting act to such a stunner...good luck! With Laurent’s help, School Night has managed to be architecturally notable on its own.\u003c/p>\n\u003cfigure id=\"attachment_127827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4700-new.jpg\" alt=\"Inside The Pearl looking down on the first level\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl looking down on the first level \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4706-new.jpg\" alt=\"The Pearl second level space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl second level space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4710-new.jpg\" alt=\"The Pearl rooftop patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl rooftop patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seating is split between the bar, central high-tops and wooden booths on the non-bar side wall. The latter two areas have full service. A partition made of glazed glass cubes and a stack of firewood greets diners at the door and then a chic-industrial theme dominates everywhere you look when walking to a seat. Exposed pipes run overhead with oversized lamp bulbs dangling down from the ceiling. They immediately draw your attention to the skylight (trend alert!) that gives the airy space an even grander aura. \u003c/p>\n\u003cfigure id=\"attachment_127884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4619-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four main design features that the Instagram and gallery-frequenting crowds will appreciate. We mentioned the three-dimensional plant print wall fixture by the entrance, made by Laurent. The bathrooms are right next to it and each stall has an eye-catching tile wall. The bar’s background is a giant menu board that seems partially inspired by the one at Toronado and partially like a chalkboard in a classroom. The far end of the room features a wheel-like light creation by Laurent that has a steampunk vibe to it.\u003c/p>\n\u003cfigure id=\"attachment_127837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4628-new.jpg\" alt=\"Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4636-new.jpg\" alt=\"The festive bathroom \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The festive bathroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Clearly, School Night has the talent and the design to make it a hit on what are usually the most sluggish evenings of the week for bars and restaurants. Plus, the $12 cocktails are “a deal” by San Francisco’s inflated standards and the venue is in a neighborhood going through a huge building and housing boom. There is a lot working in School Night’s favor.\u003c/p>\n\u003cp>School Night is an intriguing industry strategy and one that will be closely watched. We’ve seen other restaurants in the city make daring changes, whether it’s having ticketed reservations or serving high-end cuisine in no-frills spaces. It’s up to San Francisco diners and drinkers to fill our the report card for this concept. However, one thing is for certain — when our adult homework involves tasting cebiche and pisco cocktails, we look forward to school nights. \u003c/p>\n\u003cfigure id=\"attachment_127850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0084-new.jpg\" alt=\"School Night signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">School Night signage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.schoolnightsf.com/\">\u003cstrong>School Night\u003c/strong>\u003c/a>\u003cbr>\n601 19th St. \u003ca href=\"https://www.google.com/maps/place/School+Night/@37.7615343,-122.3911776,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fb811772cff:0x73e436e233e70b52!8m2!3d37.7615343!4d-122.3889836\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 903-5427\u003cbr>\nHours: Sunday-Wednesday, 5pm-Midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ThePearlSF/about/?ref=page_internal\">The Pearl\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/schoolnightsf/?hl=en\">@SchoolNightSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SchoolNightSF\">@SchoolNightSF\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n","blocks":[],"excerpt":"With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch","status":"publish","parent":0,"modified":1530252006,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":4129},"headData":{"title":"Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar | KQED","description":"With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"127643 https://ww2.kqed.org/bayareabites/?p=127643","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/07/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar/","disqusTitle":"Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar","nprByline":"\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)","path":"/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch\u003c/em>\u003c/p>\n\u003cp>At first glance, a bar being closed on Thursday, Friday and Saturday nights is like a Financial District coffee shop only being open on weekend evenings or a sports bar strictly serving weekday lunch. It makes you raise your eyebrows as if you’re a judge on “Shark Tank” and begs you to ask the contestant, “Are you trying to lose money with this business plan?”\u003c/p>\n\u003cp>Dig a little deeper, however, and you’ll realize that this structure for the Dogpatch Sunday to Wednesday nights-only newcomer, School Night, is actually pretty smart, if unconventional. It may even be brilliant. In present day, start-up-centric San Francisco terms, it’s a “disruptor.” Some “disruptors” truly do disrupt normal life in a negative way and are annoying pests like all of those electric scooters on the sidewalks. Other disruptors like how the Los Angeles chef Dave Beran serves dessert bites throughout the tasting menu at his new restaurant, \u003ca href=\"https://www.dialoguerestaurant.com/\">Dialogue\u003c/a>, are initially met with heavy skepticism for being different but then win approval because they end up being a clever change-up from the status quo that nobody knew they wanted or needed.\u003c/p>\n\u003cfigure id=\"attachment_127810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4434-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is definitely the latter type of disruptor. Let’s get one thing straight about how it manages to be a restaurant and bar industry disruptor — it isn’t just a restaurant and bar. \u003ca href=\"https://www.thepearlsf.com/school-night-bar\">School Night\u003c/a> is an open to the public part of a spectacular two-year old event spaced called \u003ca href=\"https://www.thepearlsf.com/\">“The Pearl.”\u003c/a> The venue’s Co-Founder and Managing Partner, Adam Mendelson, knew that he couldn’t just open another restaurant in the traditional format when he decided to go into the hospitality business with a background in renewable energy finance (talk about an unlikely path!). Hopefully this isn’t breaking news to the dining public but it’s no secret in the restaurant industry — owning a restaurant or bar or winery or pretty much any food and beverage concept — is not going to make sustainable money. It’s even more daunting in a competitive and outrageously expensive market like this one. \u003c/p>\n\u003cfigure id=\"attachment_127825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4679-new-1.jpg\" alt=\"Inside The Pearl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127802\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0169-new.jpg\" alt=\"The Pearl Co-Founder and Managing Partner, Adam Mendelson\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl Co-Founder and Managing Partner, Adam Mendelson \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Brooklyn Winery in New York’s flexible business model served as one inspiration for The Pearl, as did multi-purpose art galleries and newer hotels. That aforementioned urban winery, for example, is really a winery, event space, casual place for a few bites, and weddings destination. These are venues that serve multiple functions and attract different crowds for different time periods. They are dynamic concepts. \u003c/p>\n\u003cfigure id=\"attachment_127880\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0077-new.jpg\" alt=\"The Pearl signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl signage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is enormously helped by The Pearl and The Pearl is greatly enhanced by School Night. Mendelson described the relationship to us as a “virtuous cycle” where The Pearl wouldn’t be on the radar for many Bay Area residents because private event spaces are a small and not very talked-about niche. Everyone pays attention to restaurants and bars. So, much of the public is now aware of The Pearl because of School Night. \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>At the same time, School Night gives The Pearl another prime event space on the big nights for those (Thursday-Saturday), which makes a much more substantial amount of money than a restaurant or bar. On those four traditionally slow nights for private events, School Night is its own destination for eating and drinking the creations of one of San Francisco’s most celebrated chefs and one of San Francisco’s most talented bartenders. Besides, who goes out on weekends anymore? Isn’t Monday night the new Saturday night?\u003c/p>\n\u003cp>It’s hard to tell if this is a positive or negative result of #adulting. On one hand, you still have to wake up to work on a Tuesday morning and an 11pm third round of pisco sours might make that less fun. On the other hand, adults (non-parents, that is) don’t have to worry about calculus homework or going to soccer practice because we don’t have the dreaded “school nights” anymore.\u003c/p>\n\u003cfigure id=\"attachment_127855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0096-new.jpg\" alt=\"Books and signage on display at School Night\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Books and signage on display at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many people, this writer included, “school night” still sends shivers down our spines like how “flight delay” or “jury duty” makes you freeze and clam up. The term has negative connotations of writing essays about Faulkner at the dinner table and your parents telling you to go to sleep by 10pm even if the Giants game is only in the eighth inning. In other words, school night meant “no fun.”\u003c/p>\n\u003cp>Luckily, we have School Night the bar to bring back the “cool” in school night. We’re so over weekends.\u003c/p>\n\u003cfigure id=\"attachment_127818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4612-new.jpg\" alt=\"The bar at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is an 87-seat bar, open kitchen and dining area located next to The Pearl’s spectacular three-level space, entered from a separate door on 19th Street. The bar’s design is compelling everywhere your eye wanders. It’s worth a trip to the Dogpatch just to see the plant-themed faded prints on the three-dimensional wall fixture near the entrance. But, it’s the Latin-inspired food from Traci Des Jardins and chef de cuisine Audie Golder and the cocktails by Enrique Sanchez that really are the reason to skip the Netflix watching and yoga classes after work in favor of going out on the sleepy town.\u003c/p>\n\u003cfigure id=\"attachment_127854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\" alt=\"School Night's food menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night's food menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127815\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4556-new.jpg\" alt=\"Traci Des Jardins\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu is split between composed kitchen dishes and items from the kitchen’s retro red, wood-burning oven named Bertha, brought in from Portland, Oregon. Acquring Bertha from our neighbor to the north isn’t as random as it sounds. One of The Pearl’s main investors is Kurt Huffman, a powerful Portland restaurateur with his ChefStable group. Yes, that’s the connection of why Portland’s beloved pig-centric sandwich shop, \u003ca href=\"http://lardosandwiches.com/\">Lardo\u003c/a>, popped up at The Pearl at the end of April. Keep an eye on a closer Portland-San Francisco dining relationship that has, for the most part, been a distant rivalry.\u003c/p>\n\u003cp>From Bertha, guests can enjoy surf, turf or vegetables with baby back ribs “costillas” slathered with tomatillo barbecue sauce ($16); clams and mussels cooked by the flames and paired with angel hair pasta and aji amarillo aioli for “fideos” ($17); or blistered vegetables ($14) from Mariquita Farms, the Watsonville farm that Des Jardins works closely with. Queso fundido ($16) is a gooey mix of Oaxacan, Provola and Fontal cheeses melted by Bertha and teamed with chorizo and poblano peppers, then ready to be formed into a kind of DIY quesadilla with flour tortillas.\u003c/p>\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/_XIHOb7OfoY'\n title='//www.youtube.com/embed/_XIHOb7OfoY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Des Jardins nods to her mother’s and grandparents’ Mexican heritage throughout the menu at her Presidio restaurant, Arguello, and serves a classic plate of tacos al pastor ($15 for three) at School Night. Bay Area diners often cringe at the thought of eating something like duck hearts and gizzards grilled on anticucho skewers ($13), but hopefully can get past that offal mental block because they be some of the most tender and flavorful cuts of duck, beef and chicken. Another unexpected bird preparation emerging from Bertha partners fried quail leg with a moist achiote-marinated quail breast ($23), accompanied by fried plantains and a zesty onion escabeche.\u003c/p>\n\u003cfigure id=\"attachment_127836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0243-new.jpg\" alt=\"Wolfe Ranch quail\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wolfe Ranch quail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Bertha and kitchen dishes aren’t necessarily small plates or large plates. Think of the non-snack dishes as larger tapas that are great for sharing with a friend or enjoying on your own as a two-to-three dish dinner. \u003c/p>\n\u003cp>Those snacks for setting the stage of a full meal or just filling an empty belly while drinking include lime, jalapeño and coriander-dusted pepitas ($4) and housemade tortilla chips with tomatillo-chipotle and guajillo-arbol chile salsas ($6).\u003c/p>\n\u003cp>From the kitchen, diners can order meat-free Impossible meatball “albondigas” one at a time ($3) and learn that the Impossible burger meat might actually excel more in meatball form with tomatillo salsa than as a patty on a bun with ketchup and mustard. \u003c/p>\n\u003cfigure id=\"attachment_127834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0228-new.jpg\" alt=\"Meat-free Impossible meatball\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat-free Impossible meatball \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not as surprising to find \u003ca href=\"https://www.impossiblefoods.com/\">Impossible\u003c/a> meatballs on this bar food menu as it might seem. Des Jardins’ Hayes Valley high-end flagship, Jardinière, was one of the first restaurants in the country to serve it as a burger (and as Impossible beef tartare!). She started her role as a culinary advisor for the Silicon Valley start-up long before it launched in restaurants a year ago. For a little perspective on the company’s growth and Des Jardins’ importance in it, Jardinière and Cockscomb (Chris Cosentino’s meat-centric, opposite of vegetarian SoMa restaurant) were two of the first three restaurants to serve the Impossible burger and now 1,000 restaurants do just over 365 days later. It’s a borderline phenomenon. \u003c/p>\n\u003cp>Elsewhere on the menu, instead of serving fries, the duck fat-confited fried potatoes ($12) are smashed, crisped and served with guajillo mojo and crema.\u003c/p>\n\u003cp>Cebiche ($13) at School Night comes Peruvian-style. That means raw local halibut comes in small cubes, not heavily diced, is only briefly marinated in the lime-based leche de tigre and comes with hominy and corn nuts, instead of tortilla chips as would be done in Mexico. It’s also given the Peruvian spelling of a “b,” not “ceviche.” Sanchez learned this in high school and insists on it, just like one of his mentors (and Peru’s most influential chef), Gastón Acurio. \u003c/p>\n\u003cfigure id=\"attachment_127838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\" alt=\"Cebiche\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cebiche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are generally the last thing on most bar-goers minds but like with the little gem spears at True Laurel and the kale salad at Trick Dog, are given real respect at School Night. The Mexican chopped salad actually is a plate of little gem lettuce cups filled with jicama, cucumber, avocado and pepitas ($13). Meanwhile, the straightforward Tijuana Caesar ($13) is the answer to one of food’s great trivia questions: “Where was the Caesar invented?” Yes, Caesar’s restaurant in Tijuana’s Zona Centro.\u003c/p>\n\u003cp>Sanchez, a native of Lima, Peru, is one of the city’s great ambassadors for that country’s spectacular cuisine and, of course, pisco. The Peruvian brandy gets its own section on the cocktail menu (all cocktails are $12), as do agave spirits and whiskey. If you’re after a daiquiri or a Negroni, don’t worry, it’s a full bar and you’ll be perfectly happy. But for Sanchez’s menu of a dozen drinks, split four per spirit category, trust the master and enjoy his witty and delicious creations. \u003c/p>\n\u003cp>Without question, the bar’s most Instagram-friendly drink is the Maracuyá Sour, essentially a passion fruit and cacao-pisco sour with a “school crossing” symbol stenciled onto the foamy egg white top from a Peychaud’s bitters spray. \u003c/p>\n\u003cfigure id=\"attachment_127890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0178-new.jpg\" alt=\"Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\u003c/figcaption>\u003c/figure>\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/NlUovpPHHMg'\n title='//www.youtube.com/embed/NlUovpPHHMg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The Principal’s Punch is a play on the San Francisco-invented pisco punch, adding falernum and the herbal French liqueur, Génépy, to the tried-and-true trio of pisco, pineapple and lemon. There’s one catch to that trio. Instead of the usual pineapple gum syrup most recipes for the drink call for, Sanchez makes a pineapple agua fresca-like mix of pineapple juice from the fruit and pineapple water from the skin. Agua fresca and fresh fruit have been a pivotal part of Sanchez’s life since his boyhood when his grandmother had a roadside kiosk selling both.\u003c/p>\n\u003cfigure id=\"attachment_127883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0092-new.jpg\" alt=\"The Principal’s Punch\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Principal’s Punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Sanchez makes his own labor-intensive version of the purple maize-based agua fresca staple in Peru, chicha morada, from pineapple skins, apples, cloves and cinnamon, all stained a deep, dark purple hue from the maize’s cob. It’s served in the, you guessed it, Purple Maize cocktail with pisco, amaro, lime, and orange liqueur. The chicha morada and the pineapple agua fresca are also served on their own as non-alcoholic options ($5). And if you’re wondering, Sanchez, doesn’t make his own version of Peru’s beloved sugary soda, Inka Kola, nor does he actually enjoy drinking it these days.\u003c/p>\n\u003cp>For a spirit-forward pisco option, spring for the Pura Uvas with Madeira and vermouth. Note how it is garnished with a frozen grape because the drink has only three ingredients and each one is made from grapes, as Sanchez playfully mentions in its menu listing. \u003c/p>\n\u003cp>In fact, many of the drinks have fascinating histories or sarcastically comedic stories behind their names. Sanchez does a great job of offering insights into his drink creations, both with drink description paragraphs on the menu and recipes on the back of bar coasters. \u003c/p>\n\u003cfigure id=\"attachment_127840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0219-new.jpg\" alt=\"Coasters with cocktail recipes\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coasters with cocktail recipes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Under the “whiskey” section, the bourbon fizz Teacher’s Pet cocktail doesn’t refer to a nickname for Sanchez in school. It’s actually a tongue-in-cheek reference to a whoopie cushion-like trick he and a friend played on a teacher they didn’t like as mischievous 14-year olds. Cochineals are tiny insects found in cactus around Latin America and South America. They have a vivid red color that, well, gave the teacher a colorful bottom when he sat on the cochineals that had been discreetly placed on his chair in a matchbook by the two young students. \u003c/p>\n\u003cfigure id=\"attachment_127853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0091-new.jpg\" alt=\"Teacher's Pet from the School Night menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teacher's Pet from the School Night menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with making teachers angry, the bugs are often used to naturally color alcohol and cosmetics. Campari discontinued using cochineal for price reasons a few years ago but Cappelletti, one of the key ingredients in the Teacher’s Pet, still adds it. Don’t be grossed out. Cochineal eventually has no taste in the final products.\u003c/p>\n\u003cp>Elsewhere on the whiskey side, Hierba Buena is a rye mint julep-like ode to San Francisco’s history as “Yerba Buena” and also the name of the mint leaf used in the drink, providing a minty doubleheader with a San Francisco favorite, fernet. The menu’s Manhattan-style offering is The Queen of Lima, stirring together bourbon; Negra Ciolla (a pisco made of the Negra Criolla grape); mistela (a fortified wine blending pisco and regular grape wine); and Peruvian-made Chuncho bitters.\u003c/p>\n\u003cp>At this point, you might be wondering why was whiskey singled out as a specialty on School Night’s menu? An old-fashioned is Sanchez’s drink of choice when going out and the way for him to quickly judge a bar’s potential. On cue, his old-fashioned, Bertha & The Smoke, includes his own blend of bitters (Angostura, orange and Dale DeGroff’s pimento) smoked in Bertha, then stirred with high-proof rye, and poured over a large rock snugly nestled in a previously smoked tumbler.\u003c/p>\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/3ZNbFhR_MhI'\n title='//www.youtube.com/embed/3ZNbFhR_MhI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_127889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0183-new.jpg\" alt=\"Bertha & The Smoke\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertha & The Smoke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As these approachable but elaborate drinks suggest, Sanchez is one of the under-the-radar stars of San Francisco’s bar community. He’s not a celebrity bartender because he doesn’t seek the spotlight or have his own bar, but he is an icon to his fellow city bar managers and one of the most entertaining bartenders in the city to chat with. If you want to learn every minute detail about smoking bitters or a particular pisco grape, then get ready for a lesson at School Night. There may be homework afterwards. \u003c/p>\n\u003cp>He arrived in San Francisco from Peru as a 21-year old and grew to become the lead bartender for Acurio’s first restaurant outside of Peru, La Mar Cebicheria Peruana, when it opened on the Embarcadero a decade ago. Sanchez is a big reason why pisco sours are now one of the most ordered drinks across the Bay Area. But, his career has also taken him to a few Mexican concepts, like Tres Agaves and Arguello, that have opened his eyes to agave spirits right at the same time that mezcal started having its “revolution” moment. As a Peruvian, pisco will always “be in his blood” but Sanchez acknowledges he’s really excited by mezcal and tequila nowadays. That’s why agave is the third part of his menu.\u003c/p>\n\u003cp>His version of a margarita is Mr. Kotter, splitting the difference of a classic recipe’s use of orange liqueur and the Tommy’s way with agave nectar, and serving the drink on a hibiscus-infused rock for a color flourish. Tequila isn’t an expected base for a martini but it is in Pancho’s Martini, smoothed out with the salty embrace of manzanilla sherry.\u003c/p>\n\u003cp>The menu’s best match for a poolside cocktail is, appropriately, Spring Break, a smoky mezcal drink on ice pebbles with pineapple gum syrup and hibiscus. Finally, if the lecture at School Night is making your eyes feel a little heavy, it’s time for the Recess Reboot. The mezcal drink is an interpretation of how Mexican coffee often has cinnamon, cloves and piloncillo. Sanchez makes the spiced coffee as a cold brew to mix with amaro and whipped cream for a richer body when poured over crushed ice. \u003c/p>\n\u003cp>Outside of cocktails, four local beers are served on draft ($7), Peru’s national Cusqueña lager is available by the bottle ($5) a few tempting sherries are offered ($6-$8) and three wines are poured by-the-glass on draft ($12). \u003c/p>\n\u003cp>Obviously, in order to make this weeknight-only concept really work, Mendelson knew all along that his grand plan could thrive only if he has an all-star team. He certainly found that with Des Jardins and Sanchez. Des Jardins might not be the national icon of a Thomas Keller or Alice Waters, but the two-time James Beard winner and Central Valley native deserves a place on the local chefs’ Mount Rushmore for her influential work at restaurants and in the community. She sits on the board of La Cocina, is active in all sorts of charity and education activities, and helped launch the Giants’ centerfield garden with the Bon Appétit Management Company a few years ago at AT&T Park.\u003c/p>\n\u003cfigure id=\"attachment_127935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4548-new1.jpg\" alt=\"Traci Des Jardins at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the restaurant side, she started with no culinary training (no school nights!) but landed apprenticeships with many legendary French kitchens including La Maison Troisgros, Alain Passard’s L’Arpège and Alain Ducasse’s Le Louis XV. After learning classical French techniques from the best mentors possible, Des Jardins’ career brought her back to her home state and the wonderful ingredients of California. She was an opening chef in various capacities at some of the most important restaurants of the 1990s including Patina in Los Angeles (the only one still open); Aqua; Japantown’s fascinating Japanese-French fusion restaurant, Elka (here’s an \u003ca href=\"https://www.nytimes.com/1993/01/13/garden/from-hill-to-hill-san-francisco-s-top-restaurants.html\">interesting throwback article\u003c/a> about that important but oft-forgotten place); and Rubicon. That last one is where Des Jardins finally could run her own kitchen as Executive Chef and where she won the 1995 James Beard Foundation Rising Star Chef of the Year award. \u003c/p>\n\u003cp>Her solo debut, Jardinière, opened in 1997 and still is as strong as ever, balancing a nightly crowd of theatergoers, older regulars and eager, young food-obsessed diners. Des Jardins also owns or co-owns Mijita, a taqueria in the Ferry Building and attached to AT&T Park; Arguello, TRANSIT and The Commissary in the Presidio; and Public House at AT&T Park. Her restaurant concepts are eclectic in style and location to say the least. After helping to put the Presidio on the San Francisco dining map, it’s exciting to see her help elevate the Dogpatch dining scene in the complete opposite corner of the city. \u003c/p>\n\u003cp>Along with Mendelson, Des Jardins and Sanchez have a strong team of industry personnel and non-traditional hospitality personnel to make sure this concept isn’t just an experiment. The Pearl’s General Manager is Jon Larner, a Founding Partner of The Independent concert venue on Divisadero. School Night’s General Manager is Riley Bartlett (Pizzeria Delfina, Spruce) and Amy Reynolds is the Director of Operations for Des Jardins’ medium-sized stable of restaurants.\u003c/p>\n\u003cfigure id=\"attachment_127824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4658-new.jpg\" alt=\"Pearl’s General Manager is Jon Larner\" width=\"1920\" height=\"1370\" class=\"size-full wp-image-127824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1200x856.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1180x842.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s General Manager is Jon Larner \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, The Pearl is its own operation and School Night is an overlapping one between the chef and The Pearl. As far as event spaces go, you’d be hard pressed to find a more impressive venue than The Pearl. It’s a three-level loft-chic space with a gorgeous rooftop patio. The main floor boasts several intriguing maps as pieces of art by Alexis Laurent and a ceiling-high living indoor garden on built-in giant cranes à la New York’s High Line. For a bar next door to not seem like a low-key supporting act to such a stunner...good luck! With Laurent’s help, School Night has managed to be architecturally notable on its own.\u003c/p>\n\u003cfigure id=\"attachment_127827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4700-new.jpg\" alt=\"Inside The Pearl looking down on the first level\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl looking down on the first level \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4706-new.jpg\" alt=\"The Pearl second level space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl second level space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4710-new.jpg\" alt=\"The Pearl rooftop patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl rooftop patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seating is split between the bar, central high-tops and wooden booths on the non-bar side wall. The latter two areas have full service. A partition made of glazed glass cubes and a stack of firewood greets diners at the door and then a chic-industrial theme dominates everywhere you look when walking to a seat. Exposed pipes run overhead with oversized lamp bulbs dangling down from the ceiling. They immediately draw your attention to the skylight (trend alert!) that gives the airy space an even grander aura. \u003c/p>\n\u003cfigure id=\"attachment_127884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4619-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four main design features that the Instagram and gallery-frequenting crowds will appreciate. We mentioned the three-dimensional plant print wall fixture by the entrance, made by Laurent. The bathrooms are right next to it and each stall has an eye-catching tile wall. The bar’s background is a giant menu board that seems partially inspired by the one at Toronado and partially like a chalkboard in a classroom. The far end of the room features a wheel-like light creation by Laurent that has a steampunk vibe to it.\u003c/p>\n\u003cfigure id=\"attachment_127837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4628-new.jpg\" alt=\"Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4636-new.jpg\" alt=\"The festive bathroom \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The festive bathroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Clearly, School Night has the talent and the design to make it a hit on what are usually the most sluggish evenings of the week for bars and restaurants. Plus, the $12 cocktails are “a deal” by San Francisco’s inflated standards and the venue is in a neighborhood going through a huge building and housing boom. There is a lot working in School Night’s favor.\u003c/p>\n\u003cp>School Night is an intriguing industry strategy and one that will be closely watched. We’ve seen other restaurants in the city make daring changes, whether it’s having ticketed reservations or serving high-end cuisine in no-frills spaces. It’s up to San Francisco diners and drinkers to fill our the report card for this concept. However, one thing is for certain — when our adult homework involves tasting cebiche and pisco cocktails, we look forward to school nights. \u003c/p>\n\u003cfigure id=\"attachment_127850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0084-new.jpg\" alt=\"School Night signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">School Night signage \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=\"https://www.schoolnightsf.com/\">\u003cstrong>School Night\u003c/strong>\u003c/a>\u003cbr>\n601 19th St. \u003ca href=\"https://www.google.com/maps/place/School+Night/@37.7615343,-122.3911776,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fb811772cff:0x73e436e233e70b52!8m2!3d37.7615343!4d-122.3889836\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 903-5427\u003cbr>\nHours: Sunday-Wednesday, 5pm-Midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ThePearlSF/about/?ref=page_internal\">The Pearl\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/schoolnightsf/?hl=en\">@SchoolNightSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SchoolNightSF\">@SchoolNightSF\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar","authors":["byline_bayareabites_127643"],"series":["bayareabites_16196"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_1244","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_2804","bayareabites_16141","bayareabites_16140","bayareabites_1251"],"featImg":"bayareabites_127803","label":"bayareabites_16196"},"bayareabites_117196":{"type":"posts","id":"bayareabites_117196","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117196","score":null,"sort":[1494117670000]},"guestAuthors":[],"slug":"glenas-tacos-margaritas-launches-the-blended-margarita-just-in-time-for-cinco-de-mayo-weekend","title":"Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend","publishDate":1494117670,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Bar manager Lachlan Bray brings back the classic blended-tequila cocktail to the new Dogpatch taco outpost.","status":"publish","parent":0,"modified":1494283615,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":542},"headData":{"title":"Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend | KQED","description":"Bar manager Lachlan Bray brings back the classic blended-tequila cocktail to the new Dogpatch taco outpost.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"117196 https://ww2.kqed.org/bayareabites/?p=117196","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/06/glenas-tacos-margaritas-launches-the-blended-margarita-just-in-time-for-cinco-de-mayo-weekend/","disqusTitle":"Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend","path":"/bayareabites/117196/glenas-tacos-margaritas-launches-the-blended-margarita-just-in-time-for-cinco-de-mayo-weekend","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117196/glenas-tacos-margaritas-launches-the-blended-margarita-just-in-time-for-cinco-de-mayo-weekend","authors":["5575"],"categories":["bayareabites_11028","bayareabites_1763","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_957","bayareabites_2804","bayareabites_15845","bayareabites_758","bayareabites_767","bayareabites_9268"],"featImg":"bayareabites_117201","label":"bayareabites"},"bayareabites_79087":{"type":"posts","id":"bayareabites_79087","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79087","score":null,"sort":[1395080870000]},"guestAuthors":[],"slug":"hot-eats-round-up-humphry-slocombe-ice-cream-brews-bbq-from-dave-mclean","title":"Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean","publishDate":1395080870,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\" alt=\"Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-79153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building.\u003cbr>Photo credit: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects happening it can be hard to keep track of them all. Here are the fresh updates on folks we've profiled in the past: the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> team, as well as Dave McLean of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Magnolia Brewery\u003c/a> fame. \u003c/p>\n\u003cp>Fans of the wildly popular artisan \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream store, from Sean Vahey and Jake Godby, are able to now enjoy scoop action at a new Ferry Building outpost (Ferry Plaza Farmers Market at The Embarcadero), which opened earlier this month. We caught up with Vahey to find out more. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_79154\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\" alt=\"Humphry Slocombe signage at Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79154\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe signage at Ferry Building\u003cbr>Photo: Sean Vahey, Humphry Slocombe\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The Ferry Building approached us and we're honored to be asked. We'd been doing the Tuesday market outside and have a lot of great relationships with folks in the building like \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle coffee\u003c/a>--they serve our ice cream with their affogato. There's also \u003ca href=\"http://www.farwestfungi.com/\" target=\"_blank\">Far West Fungi\u003c/a>, who helped us do our candy cap popsicles. Some say they taste like waffles, or pancakes, I say “Who cares?” It's that maple-y, \"Who knew mushrooms could taste like that?\" thing.\u003c/p>\n\u003cfigure id=\"attachment_79151\" class=\"wp-caption aligncenter\" style=\"max-width: 487px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\" alt=\"Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\" width=\"487\" height=\"576\" class=\"size-full wp-image-79151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\u003c/figcaption>\u003c/figure>\n\u003cp>Other relationships include \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch Olive Oil\u003c/a>, who has our pints. And then there's \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone Salumeria\u003c/a> who worked on our lard caramels. Since we're involved with so many people at the Ferry Building, it's a good fit for us.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about what folks can look forward to now that you're open. \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The first thing people ask is “You will have Secret Breakfast, right?” I love the look on everyone's face—they have their nose down and this sort of panicked look. Yes, we will have Secret Breakfast, and very similar flavors as our Mission shop: Tahitian Vanilla, Blue Bottle Vietnamese coffee and Secret Breakfast will always be offered so people can get their fix.\u003c/p>\n\u003cp>Some flavors will change and there's no rhyme or reason to it, like in the Mission. \u003c/p>\n\u003cp>We are most proud of the space--Jane Martin at \u003ca href=\"http://www.shiftdesignstudio.com/\" target=\"_blank\">Shift Design\u003c/a> is our Mission neighbor and that's how we got to know her. She's also a friend and customer. Her idea on how to change the space really went along with what we were thinking -- it was darker and we wanted it be more interactive. We fought her on some things -- the open up wall, that continues the space out into the breezeway, makes the store appear bigger and more welcoming. We'll have stand up tables, because we want customers to stay and hang out.\u003c/p>\n\u003cfigure id=\"attachment_79184\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients-645x1024.jpg\" alt=\"Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\" width=\"500\" class=\"size-large wp-image-79184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Probably the transition of the space, which took a lot longer than we thought. We demolished the whole space, and made it completely our own.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What do you have planned for the future?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> We want to get the Ferry Building spot up and running. We do all of our production out of the Mission shop. It's almost 24 hour production at this point. We have a great kitchen manager and bought a new bigger machine. I do see us growing out of that space.\u003c/p>\n\u003cp>We're so lucky to be working with \u003ca href=\"http://www.virginamerica.com/press-release/2014/virgin-america-introduces-posh-new-first-class-food-service.html\" target=\"_blank\">Virgin America\u003c/a>, which will serve our Butter By Moodlight flavor on eastbound flights. It's a creamy combination of brown butter and blueberry glaze and was voted in based on a people's choice contest on Twitter. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Salt and vinegar chips, and fries--anything that has salt and vinegar in front of it. I can't believe I just said that.\u003cbr>\n \u003c/p>\n\u003chr>\n\u003cp>The wait for a new brewery and BBQ spot—called Smokestack (2505 3rd St. at 22nd St.) -- from \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Dave McLean\u003c/a> has been eagerly anticipated and means a new place to eat and drink in the increasingly popular Dogpatch neighborhood. The brewery is reportedly up and running and played host to SF Beer Week and Strong Beer Month happenings--but it's not yet open for business. The targeted opening remains uncertain but is said to be as soon as this month. McLean filled us in on what to expect; his comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\" alt=\"Dave Mclean at Magnolia Brewery. Screenshot from video Magnolia Dogpatch coming soon\" width=\"640\" height=\"360\" class=\"size-full wp-image-62690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Mclean at Magnolia Brewery. Screenshot from video \u003ca href=\"http://vimeo.com/59381997\">Magnolia Dogpatch coming soon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> It’s a BBQ place, Smokestack, in the front of our new production brewery in the Dogpatch. Like brewing, BBQ is a time-honored craft, full of tradition and regional variation but ultimately an opportunity for creative expression in the hands of people who love it and dedicate themselves to it. For us, it’s a great extension of many of our longtime culinary values, especially sustainable sourcing, in-house butchery and making everything from scratch. \u003c/p>\n\u003cp>Beer and BBQ just go so well together. So do bourbon and BBQ, and Smokestack has an extensive whiskey selection, focusing on American producers, and a somewhat whiskey-centric cocktail menu developed by bar manager, Eric Quilty. We forged an exciting partnership with Dennis Lee to man the smokers and bring our BBQ vision to life in a unique and expressive way. I’ve always loved his food and it’s exciting to be working with him. Smokestack brings together a great team of people, along with products and ideas that we love, in a special place that we hope exudes both warm hospitality and a nod to the neighborhood’s industrial past. Like the original Magnolia Pub as well as Alembic, we hope it further highlights the delicious interconnectedness of beer and brewing with all manner of food and other beverages. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: For food, what can folks look forward to?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The heart of the kitchen is in its smokers. In fact, everything in the kitchen is wood-fired. It’s an order by the pound at the counter place so diners will get to try a lot of different items, especially if they bring a hungry friend or two. The selection will vary based on availability but look for smoked pork belly, beef brisket and house-made sausages like Thai chili cheddar pork. Sides include burnt ends heirloom beans, collard greens with Kölsch, miso and chili, and Namu’s signature old family recipe kimchee. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And share about the beers of course!\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We’ve brewed over 75 different beers since Magnolia opened in 1997 and our new brewery in the Dogpatch allows us to experiment even more. The beer selection will rotate often, as it does at the original Haight pub, but we have a core lineup that includes our Kalifornia Kölsch, Proving Ground IPA, and Blue Bell Bitter, which is our ode to the great heirloom barley from the UK, Maris Otter. Alongside those and others, there will be Magnolia beers at Smokestack that are only available at our own two pubs. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>McLean: It’s the classic adage — everything takes a lot longer and costs a lot more than planned, no matter how well you plan. I think it might be a little different every time, in terms of which variables are the toughest to figure out. It has its challenging moments but in the end love for what we do keeps enthusiasm high and there’s plenty of energy to weather the hurdles and delays. \u003c/p>\n\u003ch3>Which of these new spots are you excited to try? What other openings are on your list?\u003c/h3>\n\n","blocks":[],"excerpt":"Mary Ladd reports the juiciest updates on hot new spots from cult ice cream maker Humphry Slocombe--yes, there will be Secret Breakfast! Then there's the Dogpatch project from Dave McLean, the beer maker behind Magnolia Gastropub and Brewery and Alembic--look for tasty BBQ (including smoked pork belly, beef brisket and house-made sausages) from Chef Dennis Lee of Namu.","status":"publish","parent":0,"modified":1395237588,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1353},"headData":{"title":"Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean | KQED","description":"Mary Ladd reports the juiciest updates on hot new spots from cult ice cream maker Humphry Slocombe--yes, there will be Secret Breakfast! Then there's the Dogpatch project from Dave McLean, the beer maker behind Magnolia Gastropub and Brewery and Alembic--look for tasty BBQ (including smoked pork belly, beef brisket and house-made sausages) from Chef Dennis Lee of Namu.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"79087 http://blogs.kqed.org/bayareabites/?p=79087","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/17/hot-eats-round-up-humphry-slocombe-ice-cream-brews-bbq-from-dave-mclean/","disqusTitle":"Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean","path":"/bayareabites/79087/hot-eats-round-up-humphry-slocombe-ice-cream-brews-bbq-from-dave-mclean","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\" alt=\"Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-79153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building.\u003cbr>Photo credit: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects happening it can be hard to keep track of them all. Here are the fresh updates on folks we've profiled in the past: the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> team, as well as Dave McLean of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Magnolia Brewery\u003c/a> fame. \u003c/p>\n\u003cp>Fans of the wildly popular artisan \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream store, from Sean Vahey and Jake Godby, are able to now enjoy scoop action at a new Ferry Building outpost (Ferry Plaza Farmers Market at The Embarcadero), which opened earlier this month. We caught up with Vahey to find out more. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_79154\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\" alt=\"Humphry Slocombe signage at Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79154\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe signage at Ferry Building\u003cbr>Photo: Sean Vahey, Humphry Slocombe\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The Ferry Building approached us and we're honored to be asked. We'd been doing the Tuesday market outside and have a lot of great relationships with folks in the building like \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle coffee\u003c/a>--they serve our ice cream with their affogato. There's also \u003ca href=\"http://www.farwestfungi.com/\" target=\"_blank\">Far West Fungi\u003c/a>, who helped us do our candy cap popsicles. Some say they taste like waffles, or pancakes, I say “Who cares?” It's that maple-y, \"Who knew mushrooms could taste like that?\" thing.\u003c/p>\n\u003cfigure id=\"attachment_79151\" class=\"wp-caption aligncenter\" style=\"max-width: 487px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\" alt=\"Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\" width=\"487\" height=\"576\" class=\"size-full wp-image-79151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\u003c/figcaption>\u003c/figure>\n\u003cp>Other relationships include \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch Olive Oil\u003c/a>, who has our pints. And then there's \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone Salumeria\u003c/a> who worked on our lard caramels. Since we're involved with so many people at the Ferry Building, it's a good fit for us.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about what folks can look forward to now that you're open. \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The first thing people ask is “You will have Secret Breakfast, right?” I love the look on everyone's face—they have their nose down and this sort of panicked look. Yes, we will have Secret Breakfast, and very similar flavors as our Mission shop: Tahitian Vanilla, Blue Bottle Vietnamese coffee and Secret Breakfast will always be offered so people can get their fix.\u003c/p>\n\u003cp>Some flavors will change and there's no rhyme or reason to it, like in the Mission. \u003c/p>\n\u003cp>We are most proud of the space--Jane Martin at \u003ca href=\"http://www.shiftdesignstudio.com/\" target=\"_blank\">Shift Design\u003c/a> is our Mission neighbor and that's how we got to know her. She's also a friend and customer. Her idea on how to change the space really went along with what we were thinking -- it was darker and we wanted it be more interactive. We fought her on some things -- the open up wall, that continues the space out into the breezeway, makes the store appear bigger and more welcoming. We'll have stand up tables, because we want customers to stay and hang out.\u003c/p>\n\u003cfigure id=\"attachment_79184\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients-645x1024.jpg\" alt=\"Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\" width=\"500\" class=\"size-large wp-image-79184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Probably the transition of the space, which took a lot longer than we thought. We demolished the whole space, and made it completely our own.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What do you have planned for the future?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> We want to get the Ferry Building spot up and running. We do all of our production out of the Mission shop. It's almost 24 hour production at this point. We have a great kitchen manager and bought a new bigger machine. I do see us growing out of that space.\u003c/p>\n\u003cp>We're so lucky to be working with \u003ca href=\"http://www.virginamerica.com/press-release/2014/virgin-america-introduces-posh-new-first-class-food-service.html\" target=\"_blank\">Virgin America\u003c/a>, which will serve our Butter By Moodlight flavor on eastbound flights. It's a creamy combination of brown butter and blueberry glaze and was voted in based on a people's choice contest on Twitter. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Salt and vinegar chips, and fries--anything that has salt and vinegar in front of it. I can't believe I just said that.\u003cbr>\n \u003c/p>\n\u003chr>\n\u003cp>The wait for a new brewery and BBQ spot—called Smokestack (2505 3rd St. at 22nd St.) -- from \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Dave McLean\u003c/a> has been eagerly anticipated and means a new place to eat and drink in the increasingly popular Dogpatch neighborhood. The brewery is reportedly up and running and played host to SF Beer Week and Strong Beer Month happenings--but it's not yet open for business. The targeted opening remains uncertain but is said to be as soon as this month. McLean filled us in on what to expect; his comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\" alt=\"Dave Mclean at Magnolia Brewery. Screenshot from video Magnolia Dogpatch coming soon\" width=\"640\" height=\"360\" class=\"size-full wp-image-62690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Mclean at Magnolia Brewery. Screenshot from video \u003ca href=\"http://vimeo.com/59381997\">Magnolia Dogpatch coming soon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> It’s a BBQ place, Smokestack, in the front of our new production brewery in the Dogpatch. Like brewing, BBQ is a time-honored craft, full of tradition and regional variation but ultimately an opportunity for creative expression in the hands of people who love it and dedicate themselves to it. For us, it’s a great extension of many of our longtime culinary values, especially sustainable sourcing, in-house butchery and making everything from scratch. \u003c/p>\n\u003cp>Beer and BBQ just go so well together. So do bourbon and BBQ, and Smokestack has an extensive whiskey selection, focusing on American producers, and a somewhat whiskey-centric cocktail menu developed by bar manager, Eric Quilty. We forged an exciting partnership with Dennis Lee to man the smokers and bring our BBQ vision to life in a unique and expressive way. I’ve always loved his food and it’s exciting to be working with him. Smokestack brings together a great team of people, along with products and ideas that we love, in a special place that we hope exudes both warm hospitality and a nod to the neighborhood’s industrial past. Like the original Magnolia Pub as well as Alembic, we hope it further highlights the delicious interconnectedness of beer and brewing with all manner of food and other beverages. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: For food, what can folks look forward to?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The heart of the kitchen is in its smokers. In fact, everything in the kitchen is wood-fired. It’s an order by the pound at the counter place so diners will get to try a lot of different items, especially if they bring a hungry friend or two. The selection will vary based on availability but look for smoked pork belly, beef brisket and house-made sausages like Thai chili cheddar pork. Sides include burnt ends heirloom beans, collard greens with Kölsch, miso and chili, and Namu’s signature old family recipe kimchee. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And share about the beers of course!\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We’ve brewed over 75 different beers since Magnolia opened in 1997 and our new brewery in the Dogpatch allows us to experiment even more. The beer selection will rotate often, as it does at the original Haight pub, but we have a core lineup that includes our Kalifornia Kölsch, Proving Ground IPA, and Blue Bell Bitter, which is our ode to the great heirloom barley from the UK, Maris Otter. Alongside those and others, there will be Magnolia beers at Smokestack that are only available at our own two pubs. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\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>McLean: It’s the classic adage — everything takes a lot longer and costs a lot more than planned, no matter how well you plan. I think it might be a little different every time, in terms of which variables are the toughest to figure out. It has its challenging moments but in the end love for what we do keeps enthusiasm high and there’s plenty of energy to weather the hurdles and delays. \u003c/p>\n\u003ch3>Which of these new spots are you excited to try? What other openings are on your list?\u003c/h3>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79087/hot-eats-round-up-humphry-slocombe-ice-cream-brews-bbq-from-dave-mclean","authors":["5092"],"categories":["bayareabites_109","bayareabites_301","bayareabites_1653","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_11737","bayareabites_2804","bayareabites_4153","bayareabites_8399","bayareabites_312","bayareabites_11666"],"featImg":"bayareabites_79152","label":"bayareabites"},"bayareabites_74413":{"type":"posts","id":"bayareabites_74413","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74413","score":null,"sort":[1385570283000]},"guestAuthors":[],"slug":"poco-dolce-ten-years-of-the-savory-side-of-sweet","title":"Poco Dolce: Ten Years of \"the Savory Side of Sweet\"","publishDate":1385570283,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74539\" class=\"wp-caption aligncenter\" style=\"max-width: 1419px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\" alt=\"Poco Dolce Chocolate Turkey for the Thanksgiving. Photo: Albert Moriguchi \" width=\"1419\" height=\"1000\" class=\"size-full wp-image-74539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Chocolate Turkey for Thanksgiving. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>Happy 10th birthday, \u003ca href=\"http://pocodolce.com/\">Poco Dolce\u003c/a>. This artisan chocolate and confection business is the brainchild of San Francisco resident Kathy Wiley, who makes bittersweet chocolate tiles, bars, brittle, toffees and other delights – while definitely living up to the company mission of being on “the savory side of sweet.” Poco Dolce’s product line stands out each year at the ginormous \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">NASFT Fancy Food Show\u003c/a>, and Wiley’s creations are among my favorite things to give or receive. Peter Perez, Associate Marketing Director, Food & Drink / Art Publishing of \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink\">Chronicle Books\u003c/a>, is a friend of Wiley’s and “addicted fanboy of her tiles.” The two met at the Poco Dolce booth at the Fancy Food show in 2006, and realized they are both alums of Williams-Sonoma corporate. Perez, an avowed choco-obsessive (who reportedly has a collection of fine chocolate bar wrappers in his office), ably described the local chocolate scene for me:\u003c/p>\n\u003cblockquote>\u003cp>“What the Bay Area does have at this stage is one of the largest concentrations of bean-to-bar and confection makers of the highest order, so for obsessive groupies like me, it’s a golden age to be in the midst of Poco Dolce, \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, \u003ca href=\"http://kikastreats.com/\">Kika’s Treats\u003c/a>, \u003ca href=\"http://www.cocodelice.com/\">Cocoa Delice\u003c/a>, \u003ca href=\"http://www.neococoa.com/\">NeoCocoa\u003c/a>, along with grandparent \u003ca href=\"http://guittard.com/\">Guittard\u003c/a>.”\u003c/p>\u003c/blockquote>\n\u003cp>Considering Poco Dolce's place in the chocolate scene, I caught up with Wiley to see what business is like, as well as what her holiday faves are. Her comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_74540\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\" alt=\"Kathy Wiley. Photo courtesy of Poco Dolce.\" width=\"1200\" height=\"1223\" class=\"size-full wp-image-74540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kathy Wiley. Photo courtesy of Poco Dolce.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for celebrating the holidays? How will you celebrate?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> We’ll be doing a couple of new baskets, with an assortment of gifts, which is fun. For parties, I love the chocolate pumpkin ($12) and turkey ($40). I will one hundred percent have the chocolate turkey on the table. I’m trying to figure out how to get the turkey in my suitcase to bring to Chicago for Thanksgiving. \u003c/p>\n\u003cp>At the end of the holiday meal, I like to have double shot espresso tiles, which are like an instant Irish coffee. We originally made bonbons with Irish cream, whiskey and a stout. Those became so popular, and we were asked to participate in two whiskey shows here in San Francisco. So now we have an assorted whiskey box; we used a smoky whiskey, a peaty one and threw in Bourbon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our sea salt caramels are popular and we’re doing an assorted sea salt box with Himalayan pink salt, rosemary sea salt, balsamic and smoked Serrano sea salt. That last one is really exciting and I love a little heat; there’s something spicy in each of our lines.\u003c/p>\n\u003cp>Foodwise, on Christmas Eve, there will be a seafood celebration. On Christmas Day, I host at my house. I love to cook. \u003c/p>\n\u003cfigure id=\"attachment_74541\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\" alt=\"Poco Dolce caramels. Photo: Albert Moriguchi\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-74541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce caramels. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You have mint hot drinking chocolate. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> Our drinking chocolate is fairly new. We also have holiday-themed mint snowballs, that are like a mint meltaway, made with mint-infused chocolate ganache. Staff member Albert Moriguchi came up with a cranberry pumpkin seed tile when I was out one day, a seasonal treat. Champagne truffles are new, too.\u003c/p>\n\u003cfigure id=\"attachment_74542\" class=\"wp-caption aligncenter\" style=\"max-width: 1503px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\" alt=\"Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\" width=\"1503\" height=\"1047\" class=\"size-full wp-image-74542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>For the novelty items, we have three different businesses to sell them: online, our product shop in San Francisco and our wholesale accounts, which is our bread and butter. It’s fun to have other areas to play around with.\u003c/p>\n\u003cfigure id=\"attachment_74543\" class=\"wp-caption aligncenter\" style=\"max-width: 1521px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\" alt=\"Mint Snowballs. Photo: Sandbox Photography\" width=\"1521\" height=\"1033\" class=\"size-full wp-image-74543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Snowballs. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> The best: chocolate always makes people smile. You can’t ask for more than that. The toughest thing asides from my waistline (laughs)? Chocolate is so effected by temperature. Customers want me to send it to them, and I have to tell them, the truth is if you set that in the sun, chocolate won’t care and it will be ruined. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and drink when you aren’t working?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I’ve had be so frugal to build the business, so I don’t go out to high-end places. I like to go to ethnic restaurants and try something new. I like neighborhood spots: \u003ca href=\"http://www.starbellysf.com/\">Starbelly\u003c/a>, \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>, \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and the Mini Bar for drinks.\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>.\u003c/p>\n\u003cp>You can’t have a bad meal at Nopa. I love the \u003ca href=\"http://www.kingofchinesedumpling.com/\">Kingdom of Dumpling\u003c/a>… that’s where I am most of the time. Also, \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco#query:king%20of%20dumpling\">Shanghai Dumpling King\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I did have someone help me in the beginning. It’s always so interesting being 10 years down the road. I’m a part of NASFT and the Suppliers Council. There is a new mentoring program, and I’m matched up with Dave Hirschkop from \u003ca href=\"http://www.davesgourmet.com/quotes.php\">Dave’s Gourmet\u003c/a>. He’s been around 10 years longer, and has grown his business. \u003c/p>\n\u003cp>I’m also a part of the \u003ca href=\"http://www.countmein.org/\">Count Me In\u003c/a> org, which tries to promote women’s businesses by trying to get them above the one million dollar mark. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I see you every year at the NASFT Fancy Food show here. What’s that show experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I love it. Thankfully I’m not a rookie. Basically we’ve got the show routine down pretty well and have a booth. We’re always learning, and walk the floor to see what we can do better. We do go to the New York show every couple years. It’s huge and almost so much that you don’t get to walk around. For us, the New York show is more of a press show. Here at the San Francisco show, we talk to our current accounts. \u003c/p>\n\u003cfigure id=\"attachment_74544\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\" alt=\"Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi \" width=\"1500\" height=\"996\" class=\"size-full wp-image-74544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://pocodolce.com/\">\u003cstrong>Poco Dolce\u003c/strong>\u003c/a>\u003cbr>\n2419 3rd St, San Francisco, CA 94107\u003cbr>\nPhone: 415.255.1443\u003cbr>\nHours: Mon-Fri, 10am-5pm (closed 11/28-12/1 for Thanksgiving holiday)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PocoDolceSF\">@PocoDolceSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pocodolce\">Poco Dolce\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"What's it like to start and run an artisan food business? Find out from Poco Dolce's Kathy Wiley, who is celebrating a ten year mark this year. Wiley's chocolate tiles, bars, brittle, toffees and other delights pair with whiskey or on their own.","status":"publish","parent":0,"modified":1385587946,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1068},"headData":{"title":"Poco Dolce: Ten Years of \"the Savory Side of Sweet\" | KQED","description":"What's it like to start and run an artisan food business? Find out from Poco Dolce's Kathy Wiley, who is celebrating a ten year mark this year. Wiley's chocolate tiles, bars, brittle, toffees and other delights pair with whiskey or on their own.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"74413 http://blogs.kqed.org/bayareabites/?p=74413","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/27/poco-dolce-ten-years-of-the-savory-side-of-sweet/","disqusTitle":"Poco Dolce: Ten Years of \"the Savory Side of Sweet\"","path":"/bayareabites/74413/poco-dolce-ten-years-of-the-savory-side-of-sweet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74539\" class=\"wp-caption aligncenter\" style=\"max-width: 1419px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\" alt=\"Poco Dolce Chocolate Turkey for the Thanksgiving. Photo: Albert Moriguchi \" width=\"1419\" height=\"1000\" class=\"size-full wp-image-74539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Chocolate Turkey for Thanksgiving. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>Happy 10th birthday, \u003ca href=\"http://pocodolce.com/\">Poco Dolce\u003c/a>. This artisan chocolate and confection business is the brainchild of San Francisco resident Kathy Wiley, who makes bittersweet chocolate tiles, bars, brittle, toffees and other delights – while definitely living up to the company mission of being on “the savory side of sweet.” Poco Dolce’s product line stands out each year at the ginormous \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">NASFT Fancy Food Show\u003c/a>, and Wiley’s creations are among my favorite things to give or receive. Peter Perez, Associate Marketing Director, Food & Drink / Art Publishing of \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink\">Chronicle Books\u003c/a>, is a friend of Wiley’s and “addicted fanboy of her tiles.” The two met at the Poco Dolce booth at the Fancy Food show in 2006, and realized they are both alums of Williams-Sonoma corporate. Perez, an avowed choco-obsessive (who reportedly has a collection of fine chocolate bar wrappers in his office), ably described the local chocolate scene for me:\u003c/p>\n\u003cblockquote>\u003cp>“What the Bay Area does have at this stage is one of the largest concentrations of bean-to-bar and confection makers of the highest order, so for obsessive groupies like me, it’s a golden age to be in the midst of Poco Dolce, \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, \u003ca href=\"http://kikastreats.com/\">Kika’s Treats\u003c/a>, \u003ca href=\"http://www.cocodelice.com/\">Cocoa Delice\u003c/a>, \u003ca href=\"http://www.neococoa.com/\">NeoCocoa\u003c/a>, along with grandparent \u003ca href=\"http://guittard.com/\">Guittard\u003c/a>.”\u003c/p>\u003c/blockquote>\n\u003cp>Considering Poco Dolce's place in the chocolate scene, I caught up with Wiley to see what business is like, as well as what her holiday faves are. Her comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_74540\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\" alt=\"Kathy Wiley. Photo courtesy of Poco Dolce.\" width=\"1200\" height=\"1223\" class=\"size-full wp-image-74540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kathy Wiley. Photo courtesy of Poco Dolce.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for celebrating the holidays? How will you celebrate?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> We’ll be doing a couple of new baskets, with an assortment of gifts, which is fun. For parties, I love the chocolate pumpkin ($12) and turkey ($40). I will one hundred percent have the chocolate turkey on the table. I’m trying to figure out how to get the turkey in my suitcase to bring to Chicago for Thanksgiving. \u003c/p>\n\u003cp>At the end of the holiday meal, I like to have double shot espresso tiles, which are like an instant Irish coffee. We originally made bonbons with Irish cream, whiskey and a stout. Those became so popular, and we were asked to participate in two whiskey shows here in San Francisco. So now we have an assorted whiskey box; we used a smoky whiskey, a peaty one and threw in Bourbon. \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>Our sea salt caramels are popular and we’re doing an assorted sea salt box with Himalayan pink salt, rosemary sea salt, balsamic and smoked Serrano sea salt. That last one is really exciting and I love a little heat; there’s something spicy in each of our lines.\u003c/p>\n\u003cp>Foodwise, on Christmas Eve, there will be a seafood celebration. On Christmas Day, I host at my house. I love to cook. \u003c/p>\n\u003cfigure id=\"attachment_74541\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\" alt=\"Poco Dolce caramels. Photo: Albert Moriguchi\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-74541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce caramels. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You have mint hot drinking chocolate. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> Our drinking chocolate is fairly new. We also have holiday-themed mint snowballs, that are like a mint meltaway, made with mint-infused chocolate ganache. Staff member Albert Moriguchi came up with a cranberry pumpkin seed tile when I was out one day, a seasonal treat. Champagne truffles are new, too.\u003c/p>\n\u003cfigure id=\"attachment_74542\" class=\"wp-caption aligncenter\" style=\"max-width: 1503px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\" alt=\"Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\" width=\"1503\" height=\"1047\" class=\"size-full wp-image-74542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>For the novelty items, we have three different businesses to sell them: online, our product shop in San Francisco and our wholesale accounts, which is our bread and butter. It’s fun to have other areas to play around with.\u003c/p>\n\u003cfigure id=\"attachment_74543\" class=\"wp-caption aligncenter\" style=\"max-width: 1521px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\" alt=\"Mint Snowballs. Photo: Sandbox Photography\" width=\"1521\" height=\"1033\" class=\"size-full wp-image-74543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Snowballs. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> The best: chocolate always makes people smile. You can’t ask for more than that. The toughest thing asides from my waistline (laughs)? Chocolate is so effected by temperature. Customers want me to send it to them, and I have to tell them, the truth is if you set that in the sun, chocolate won’t care and it will be ruined. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and drink when you aren’t working?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I’ve had be so frugal to build the business, so I don’t go out to high-end places. I like to go to ethnic restaurants and try something new. I like neighborhood spots: \u003ca href=\"http://www.starbellysf.com/\">Starbelly\u003c/a>, \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>, \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and the Mini Bar for drinks.\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>.\u003c/p>\n\u003cp>You can’t have a bad meal at Nopa. I love the \u003ca href=\"http://www.kingofchinesedumpling.com/\">Kingdom of Dumpling\u003c/a>… that’s where I am most of the time. Also, \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco#query:king%20of%20dumpling\">Shanghai Dumpling King\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I did have someone help me in the beginning. It’s always so interesting being 10 years down the road. I’m a part of NASFT and the Suppliers Council. There is a new mentoring program, and I’m matched up with Dave Hirschkop from \u003ca href=\"http://www.davesgourmet.com/quotes.php\">Dave’s Gourmet\u003c/a>. He’s been around 10 years longer, and has grown his business. \u003c/p>\n\u003cp>I’m also a part of the \u003ca href=\"http://www.countmein.org/\">Count Me In\u003c/a> org, which tries to promote women’s businesses by trying to get them above the one million dollar mark. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I see you every year at the NASFT Fancy Food show here. What’s that show experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I love it. Thankfully I’m not a rookie. Basically we’ve got the show routine down pretty well and have a booth. We’re always learning, and walk the floor to see what we can do better. We do go to the New York show every couple years. It’s huge and almost so much that you don’t get to walk around. For us, the New York show is more of a press show. Here at the San Francisco show, we talk to our current accounts. \u003c/p>\n\u003cfigure id=\"attachment_74544\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\" alt=\"Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi \" width=\"1500\" height=\"996\" class=\"size-full wp-image-74544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\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://pocodolce.com/\">\u003cstrong>Poco Dolce\u003c/strong>\u003c/a>\u003cbr>\n2419 3rd St, San Francisco, CA 94107\u003cbr>\nPhone: 415.255.1443\u003cbr>\nHours: Mon-Fri, 10am-5pm (closed 11/28-12/1 for Thanksgiving holiday)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PocoDolceSF\">@PocoDolceSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pocodolce\">Poco Dolce\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74413/poco-dolce-ten-years-of-the-savory-side-of-sweet","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1653","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_12731","bayareabites_10665","bayareabites_2804","bayareabites_12730","bayareabites_12729","bayareabites_12728","bayareabites_11181"],"featImg":"bayareabites_74538","label":"bayareabites"},"bayareabites_62217":{"type":"posts","id":"bayareabites_62217","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62217","score":null,"sort":[1369781607000]},"guestAuthors":[],"slug":"into-the-cellar-with-dave-mclean-brews-dogpatch-news","title":"Into the Cellar with Dave McLean: Brews & Dogpatch News","publishDate":1369781607,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_62492\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\" alt=\"Magnolia Pub & Brewery on Haight Street\" width=\"500\" class=\"size-full wp-image-62492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Pub & Brewery on Haight Street\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62498\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\" alt=\"Dave McLean in the Magnolia Brewery basement\" width=\"250\" class=\"size-full wp-image-62498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave McLean in the Magnolia Brewery basement\u003c/figcaption>\u003c/figure>\n\u003cp>While the craft beer movement continues to rake in more fans willing to spend their hard-earned green on the finer beers in life, San Francisco-based Brewmaster Dave McLean remains a key figure to watch. Ever since he opened \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a> in the Haight in 1997, the spot has increasingly been a draw for those seeking Kalifornia Kolsch and Big Cypress Brown and cask-conditioned beer (Blue Bell Bitter, Spud's Boy IPA). There's also food with a local bent that covers favorites like Scotch eggs and a decadent Prather Ranch burger. McLean, who is on the Board of Directors for the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>, told us that even today, people are still shocked that the restaurant also houses a working brewery in the basement. He is close to opening a bigger, better, new \u003ca href=\"http://magnoliapub.com/dogpatch.html\">brewery\u003c/a> with BBQ offerings from the folks from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>... across town, in the morphing Dogpatch neighborhood. McClean also owns \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, which dishes up craft cocktails and bites right down the lane from Magnolia. We caught up in person recently to find out more about the new Dogpatch space and McLean's career. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62501\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\" alt=\"Quail Scotch eggs\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quail Scotch eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the new Magnolia Dogpatch brewery.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The whole move to go over there was basically driven by us not having enough beer production capacity here. We were already maxed out with continually growing the business and have a nice wholesale draft business. We were looking at the whole place craft beer has gotten to and it makes sense to grow in a more robust way. \u003c/p>\n\u003cp>We built Magnolia Brewery 15 years ago and it’s really a finite space—we can’t add another tank or vessel downstairs. We created a way to grow our business as well as grow our packaging and bottling. To give the amount of energy and attention needed to do this, I have broken things up into phase one and phase two.\u003c/p>\n\u003cp>We will open in the Dogpatch in very late June or early July. There are a lot of moving parts because we are also building a full service restaurant over there. With expanding, there’s always the fear of losing the thing you do well that makes you special. We want to focus on a few initial steps that are logical and get the brewery up and running and get the beer to taste the way we want it, which is no small task. For us, bigger and better things means doing packaged beer outside of the Bay Area and bigger distribution.\u003c/p>\n\u003cfigure id=\"attachment_62500\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\" alt=\" Magnolia’s Prather Ranch cheeseburger\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s Prather Ranch cheeseburger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you decide to work with the Namu Gaji folks, who will do the restaurant portion of the brewery?\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I think that honestly evolved organically out of mutual admiration. I’ve long been a huge fan of what they do since the Namu in Balboa opened. I love going there. They have amazing sake and I drink the beer we make there. They’ve been semi-regulars to Magnolia and Alembic, too. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will the Dogpatch brewery be similar and different to your other places? \u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_62499\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\" alt=\"Magnolia’s kegs\" width=\"250\" class=\"size-full wp-image-62499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s kegs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Nobody sees the brewery here because it’s tucked in the basement. Fifteen years later people still express shock that there is a brewery down there. With the new spot, people may think, “Hey, there’s a relatively large brewery here.” We’re not putting the brewery behind glass because that style doesn’t really appeal to me. Customers will certainly be exposed to this idea that you’re in a beer production facility. \u003c/p>\n\u003cp>In terms of the restaurant itself, the extended Magnolia family has grown and evolved. The everyday customer is most familiar with the relationships we have: Prather Ranch and Arnold Sutton. That’s what you taste when you eat and drink here. I think people understand who our extended family is. \u003c/p>\n\u003cp>There’s also the family of craftsman and artisans who have been creating with us. At the new place that will make for a similar look and feel. If it’s similar, it’s because we have some of the same people and we can almost finish each others sentences. The flip side of that is it’s an industrial space in a very different neighborhood across town. We’re very sensitive to not produce the “Haight Alembic Magnolia experience.” The only truly identical thread is the beer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s it like working with the City on the Dogpatch build out?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Everyone likes to complain about the city and I feel like I could. The most enthusiastic people we’ve seen are the Dogpatch residents and businesses. The neighborhood association was very welcoming and there’s already a sense of community there. It’s great to feel welcome and it really wasn’t an easy process to go through. Small artisan manufacturing is the kind of business the city wants to cultivate on the 3rd Street corridor. Some people in planning and the Mayor’s office of economic development are focused on the health of the neighborhood and that was kind of great. The planning and building department process can be convoluted and it definitely added a lot of time and cost to the project. No one can just make that go away.\u003c/p>\n\u003cp>[vimeo 59381997]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What beer are you brewing now that is more experimental? Where do your ideas come from?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I’m currently working on a potential family of beers from the same starting point using wooden barrels. The beer is blended with an unaged version of itself. Since I’ve got elements of time and space, I can stack in the new space and let the beers sit and do their thing. \u003c/p>\n\u003cp>We work with a farmer in England. Each year we started out trying one ton of malt which sounds like a lot but it got us through four or five batches of beer. This year since we had the space we can get malt and have it at Dogpatch and then bring it over here and use as needed. We have room to play around with it. \u003c/p>\n\u003cp>Inspiration comes from everywhere. There’s a general receptivity about ideas that strike you at time--in conversations with colleagues. Collaboration is the nature of our industry. We talk a lot online and in person. That fosters an environment. An idea can come from any time if you’re being open to it. Research is not the norm anymore, but it was at the beginning of my career.\u003c/p>\n\u003cfigure id=\"attachment_62502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\" alt=\"Magnolia Lunch scene\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Lunch scene\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think we are with craft beer production and appreciation in the Bay Area and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> In both cases it’s at an all time high. I don’t know if my peers 15-20 years ago were setting out to change the American beer industry. The American beer culture has changed. The share of the market that is craft beer is higher than people ever thought possible. \u003c/p>\n\u003cp>Just like the food movement, people are showing that they prefer to identify with things made in their back yard by people they know. Those same hallmarks are showing up in the craft beer world. Not that long ago that you had to go to a craft beer pub but now you can’t open a restaurant without a decent craft beer component. I would expect it for the Bay Area because this is the cradle of the craft beer movement. One could argue that only recently the Bay Area is realizing its potential for the craft beer community. \u003c/p>\n\u003cp>The rest of the country is definitely catching up. There are more interesting statistics --a vast majority of Americans live within ten miles of a craft brewery. That was a surprise.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your career and goals.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The nature of this craft beer movement at magnolia is that what’s possible continues to expand and that bucket gets bigger. It allows for this constant assessment and reformulation of vision.\u003c/p>\n\u003cp>In the beginning I was a 26 year-old home brewer. At that point the goal was surviving and not going out of business. The industry grew and we started making more beer. I got involved in events and had a history with people, which is important to add that to my vision. \u003c/p>\n\u003cp>This next growth spurt is a new level of visioning of what to do with the beer. I don't want to characterize things as doing it by the seat of our pants because there is strategic thinking involved. Yet some of the charm of what makes it fun to come to work is figuring out, “Where are we going with this?” \u003c/p>\n\u003cp>It’s not all been a super easy or rosy path to get here and I have made dumb mistakes. Thinking as a brewer that it is easy to run a restaurant was almost catastrophic mistake Number One. I hired friends, and we spent a lot of time nearly failing. Now I’d like to pivot off the trial and error period that’s lasted ten to fifteen years and make something that’s built to last.\u003c/p>\n\u003cp>Now that I’m in my forties, I think about the fact that there are breweries that outlive their founders. So it’s coming up with a succession plan. We’re going to grow the business and grow the brand. I’d like it to be such a great place to work that we keep folks for a long time. There’s a natural maturation when you manage and operate something that leaves a good mark. Being a bit bigger gives you more freedom and flexibility to create a better work place that’s more sustainable in all ways, not just in ingredient sourcing. I try to live up to that. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints for beer and food?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We have such a community of people approaching their craft in the same way. When you go out, it’s “who do you want to check in on and see what they’re up to?” I subconsciously landed myself at the nexus of cocktails, craft beer and food.\u003c/p>\n\u003cp>I love the Ferry Building. My wife and I love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and our whole family loves the quesadilla roja con chicharon at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. I admire and look to Nopa and Nopalito to see how they do it – the folks there are kindred spirits. \u003c/p>\n\u003cp>Similarly, running into Bi-Rite Market’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> at events always feels like I’m with a long lost cousin or brother.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> is a familiar comfort spot. At the off peak times, it’s better and feels like an awesome San Francisco thing. That inspires me. I love that you can be hungry at three in the afternoon and find a place that’s doing killer drinks and food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr's\u003c/a> burger at his 4505 Meats stand is always amazing. It’s an addiction.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xzGuo\">Map\u003c/a>\u003cbr>\n1398 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 864-7468\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Magnolia-Gastropub-Brewery/62902472652\">Magnolia Gastropub & Brewery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/magnoliapub\">@magnoliapub\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/JX1hR\">Map\u003c/a>\u003cbr>\n1725 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 666-0822\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Alembic/57162567265?fref=ts&rf=135646313172083\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/alembicbar\">@alembicbar\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Brewmaster Dave McLean dishes about his new Dogpatch brewery, set to open soon. McLean is the owner of the Magnolia Gastropub & Brewery and Alembic hotspots and shares about the state of craft beer (hint: we're in such a sweet spot for suds lovers). ","status":"publish","parent":0,"modified":1383235208,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1978},"headData":{"title":"Into the Cellar with Dave McLean: Brews & Dogpatch News | KQED","description":"Brewmaster Dave McLean dishes about his new Dogpatch brewery, set to open soon. McLean is the owner of the Magnolia Gastropub & Brewery and Alembic hotspots and shares about the state of craft beer (hint: we're in such a sweet spot for suds lovers). ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"62217 http://blogs.kqed.org/bayareabites/?p=62217","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/","disqusTitle":"Into the Cellar with Dave McLean: Brews & Dogpatch News","path":"/bayareabites/62217/into-the-cellar-with-dave-mclean-brews-dogpatch-news","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62492\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\" alt=\"Magnolia Pub & Brewery on Haight Street\" width=\"500\" class=\"size-full wp-image-62492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Pub & Brewery on Haight Street\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62498\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\" alt=\"Dave McLean in the Magnolia Brewery basement\" width=\"250\" class=\"size-full wp-image-62498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave McLean in the Magnolia Brewery basement\u003c/figcaption>\u003c/figure>\n\u003cp>While the craft beer movement continues to rake in more fans willing to spend their hard-earned green on the finer beers in life, San Francisco-based Brewmaster Dave McLean remains a key figure to watch. Ever since he opened \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a> in the Haight in 1997, the spot has increasingly been a draw for those seeking Kalifornia Kolsch and Big Cypress Brown and cask-conditioned beer (Blue Bell Bitter, Spud's Boy IPA). There's also food with a local bent that covers favorites like Scotch eggs and a decadent Prather Ranch burger. McLean, who is on the Board of Directors for the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>, told us that even today, people are still shocked that the restaurant also houses a working brewery in the basement. He is close to opening a bigger, better, new \u003ca href=\"http://magnoliapub.com/dogpatch.html\">brewery\u003c/a> with BBQ offerings from the folks from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>... across town, in the morphing Dogpatch neighborhood. McClean also owns \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, which dishes up craft cocktails and bites right down the lane from Magnolia. We caught up in person recently to find out more about the new Dogpatch space and McLean's career. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62501\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\" alt=\"Quail Scotch eggs\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quail Scotch eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the new Magnolia Dogpatch brewery.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The whole move to go over there was basically driven by us not having enough beer production capacity here. We were already maxed out with continually growing the business and have a nice wholesale draft business. We were looking at the whole place craft beer has gotten to and it makes sense to grow in a more robust way. \u003c/p>\n\u003cp>We built Magnolia Brewery 15 years ago and it’s really a finite space—we can’t add another tank or vessel downstairs. We created a way to grow our business as well as grow our packaging and bottling. To give the amount of energy and attention needed to do this, I have broken things up into phase one and phase two.\u003c/p>\n\u003cp>We will open in the Dogpatch in very late June or early July. There are a lot of moving parts because we are also building a full service restaurant over there. With expanding, there’s always the fear of losing the thing you do well that makes you special. We want to focus on a few initial steps that are logical and get the brewery up and running and get the beer to taste the way we want it, which is no small task. For us, bigger and better things means doing packaged beer outside of the Bay Area and bigger distribution.\u003c/p>\n\u003cfigure id=\"attachment_62500\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\" alt=\" Magnolia’s Prather Ranch cheeseburger\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s Prather Ranch cheeseburger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you decide to work with the Namu Gaji folks, who will do the restaurant portion of the brewery?\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I think that honestly evolved organically out of mutual admiration. I’ve long been a huge fan of what they do since the Namu in Balboa opened. I love going there. They have amazing sake and I drink the beer we make there. They’ve been semi-regulars to Magnolia and Alembic, too. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will the Dogpatch brewery be similar and different to your other places? \u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_62499\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\" alt=\"Magnolia’s kegs\" width=\"250\" class=\"size-full wp-image-62499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s kegs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Nobody sees the brewery here because it’s tucked in the basement. Fifteen years later people still express shock that there is a brewery down there. With the new spot, people may think, “Hey, there’s a relatively large brewery here.” We’re not putting the brewery behind glass because that style doesn’t really appeal to me. Customers will certainly be exposed to this idea that you’re in a beer production facility. \u003c/p>\n\u003cp>In terms of the restaurant itself, the extended Magnolia family has grown and evolved. The everyday customer is most familiar with the relationships we have: Prather Ranch and Arnold Sutton. That’s what you taste when you eat and drink here. I think people understand who our extended family is. \u003c/p>\n\u003cp>There’s also the family of craftsman and artisans who have been creating with us. At the new place that will make for a similar look and feel. If it’s similar, it’s because we have some of the same people and we can almost finish each others sentences. The flip side of that is it’s an industrial space in a very different neighborhood across town. We’re very sensitive to not produce the “Haight Alembic Magnolia experience.” The only truly identical thread is the beer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s it like working with the City on the Dogpatch build out?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Everyone likes to complain about the city and I feel like I could. The most enthusiastic people we’ve seen are the Dogpatch residents and businesses. The neighborhood association was very welcoming and there’s already a sense of community there. It’s great to feel welcome and it really wasn’t an easy process to go through. Small artisan manufacturing is the kind of business the city wants to cultivate on the 3rd Street corridor. Some people in planning and the Mayor’s office of economic development are focused on the health of the neighborhood and that was kind of great. The planning and building department process can be convoluted and it definitely added a lot of time and cost to the project. No one can just make that go away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"59381997"},"numeric":["59381997"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What beer are you brewing now that is more experimental? Where do your ideas come from?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I’m currently working on a potential family of beers from the same starting point using wooden barrels. The beer is blended with an unaged version of itself. Since I’ve got elements of time and space, I can stack in the new space and let the beers sit and do their thing. \u003c/p>\n\u003cp>We work with a farmer in England. Each year we started out trying one ton of malt which sounds like a lot but it got us through four or five batches of beer. This year since we had the space we can get malt and have it at Dogpatch and then bring it over here and use as needed. We have room to play around with it. \u003c/p>\n\u003cp>Inspiration comes from everywhere. There’s a general receptivity about ideas that strike you at time--in conversations with colleagues. Collaboration is the nature of our industry. We talk a lot online and in person. That fosters an environment. An idea can come from any time if you’re being open to it. Research is not the norm anymore, but it was at the beginning of my career.\u003c/p>\n\u003cfigure id=\"attachment_62502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\" alt=\"Magnolia Lunch scene\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Lunch scene\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think we are with craft beer production and appreciation in the Bay Area and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> In both cases it’s at an all time high. I don’t know if my peers 15-20 years ago were setting out to change the American beer industry. The American beer culture has changed. The share of the market that is craft beer is higher than people ever thought possible. \u003c/p>\n\u003cp>Just like the food movement, people are showing that they prefer to identify with things made in their back yard by people they know. Those same hallmarks are showing up in the craft beer world. Not that long ago that you had to go to a craft beer pub but now you can’t open a restaurant without a decent craft beer component. I would expect it for the Bay Area because this is the cradle of the craft beer movement. One could argue that only recently the Bay Area is realizing its potential for the craft beer community. \u003c/p>\n\u003cp>The rest of the country is definitely catching up. There are more interesting statistics --a vast majority of Americans live within ten miles of a craft brewery. That was a surprise.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your career and goals.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The nature of this craft beer movement at magnolia is that what’s possible continues to expand and that bucket gets bigger. It allows for this constant assessment and reformulation of vision.\u003c/p>\n\u003cp>In the beginning I was a 26 year-old home brewer. At that point the goal was surviving and not going out of business. The industry grew and we started making more beer. I got involved in events and had a history with people, which is important to add that to my vision. \u003c/p>\n\u003cp>This next growth spurt is a new level of visioning of what to do with the beer. I don't want to characterize things as doing it by the seat of our pants because there is strategic thinking involved. Yet some of the charm of what makes it fun to come to work is figuring out, “Where are we going with this?” \u003c/p>\n\u003cp>It’s not all been a super easy or rosy path to get here and I have made dumb mistakes. Thinking as a brewer that it is easy to run a restaurant was almost catastrophic mistake Number One. I hired friends, and we spent a lot of time nearly failing. Now I’d like to pivot off the trial and error period that’s lasted ten to fifteen years and make something that’s built to last.\u003c/p>\n\u003cp>Now that I’m in my forties, I think about the fact that there are breweries that outlive their founders. So it’s coming up with a succession plan. We’re going to grow the business and grow the brand. I’d like it to be such a great place to work that we keep folks for a long time. There’s a natural maturation when you manage and operate something that leaves a good mark. Being a bit bigger gives you more freedom and flexibility to create a better work place that’s more sustainable in all ways, not just in ingredient sourcing. I try to live up to that. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints for beer and food?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We have such a community of people approaching their craft in the same way. When you go out, it’s “who do you want to check in on and see what they’re up to?” I subconsciously landed myself at the nexus of cocktails, craft beer and food.\u003c/p>\n\u003cp>I love the Ferry Building. My wife and I love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and our whole family loves the quesadilla roja con chicharon at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. I admire and look to Nopa and Nopalito to see how they do it – the folks there are kindred spirits. \u003c/p>\n\u003cp>Similarly, running into Bi-Rite Market’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> at events always feels like I’m with a long lost cousin or brother.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> is a familiar comfort spot. At the off peak times, it’s better and feels like an awesome San Francisco thing. That inspires me. I love that you can be hungry at three in the afternoon and find a place that’s doing killer drinks and food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr's\u003c/a> burger at his 4505 Meats stand is always amazing. It’s an addiction.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xzGuo\">Map\u003c/a>\u003cbr>\n1398 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 864-7468\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Magnolia-Gastropub-Brewery/62902472652\">Magnolia Gastropub & Brewery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/magnoliapub\">@magnoliapub\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/JX1hR\">Map\u003c/a>\u003cbr>\n1725 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 666-0822\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Alembic/57162567265?fref=ts&rf=135646313172083\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/alembicbar\">@alembicbar\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62217/into-the-cellar-with-dave-mclean-brews-dogpatch-news","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_4084","bayareabites_1146","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_499","bayareabites_11737","bayareabites_2804","bayareabites_11384","bayareabites_11666","bayareabites_11738","bayareabites_1532"],"featImg":"bayareabites_62690","label":"bayareabites"},"bayareabites_45192":{"type":"posts","id":"bayareabites_45192","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45192","score":null,"sort":[1341002202000]},"guestAuthors":[],"slug":"dogpatch-wineworks-is-open-for-tasting","title":"Dogpatch WineWorks Is Open For Tasting","publishDate":1341002202,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0407.jpg\" alt=\"Dogpatch WineWorks open for tasting\" title=\"Dogpatch WineWorks open for tasting\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-45254\">\u003c/p>\n\u003cp>Bay Area folks who like to sip on small production, artisanal wines in gritty urban settings can add another spot to their growing list. \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a> has just opened its doors to a new \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">tasting room\u003c/a> among the hip restaurants and converted warehouses in San Francisco's historic Dogpatch neighborhood. For the past year the winery has been operating a custom crush facility for locals who want to make their own wines. Now, WineWorks is building a list of partner wineries who will also pay to make wine on premises and will have their wines featured at the tasting bar which fronts a 15,000 square foot winery. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks2.jpg\" alt=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" title=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-45193\">\u003cbr>\n\u003cem>Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\u003c/em>\u003c/p>\n\u003cp>The neighborhood's mix of retail and manufacturing appealed to founders Dave Gifford and Kevin Doucet. \"We like it because people still make things here, and that's what we're doing,\" said Gifford who left the restaurant industry to begin working in wine ten years ago. \"I think this is really a new model we are trying here with a tasting room and custom winemaking in San Francisco,\" said co-founder Doucet who worked in the finance world for several years, earned a graduate degree in \u003ca href=\"http://en.wikipedia.org/wiki/Oenology\">oenology\u003c/a> in Australia and has invested in a handful of wine operations. One of those projects was \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/06/custom-winemaker-crushpad-grows-up/\">Crushpad\u003c/a>, in some ways the predecessor to WineWorks. \u003c/p>\n\u003cp>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>, which never had a tasting room at its Dogpatch facility, opened in San Francisco in 2004 as the first urban, custom crush facility. It broadened its clientele to include national and international members and eventually moved to Sonoma. After several years of rapid expansion, \u003ca href=\"http://www.winespectator.com/webfeature/show/id/46950\">the company is unfortunately facing financial troubles\u003c/a>. Gifford, who worked for Crushpad, credits the company for paving the way for WineWorks but he says his company is taking a different direction. \"I like the idea that you can stop by on your way home from work and check on your wine. You don't have to spend a day driving out to the wine country and back.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWOrks4.jpg\" alt=\"Wine Menu at Dogpatch WineWorks\" title=\"Wine Menu at Dogpatch WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45194\">\u003c/p>\n\u003cp>Tasting room visitors enter this former cannery off Third Street and can saddle up to a handsome wine bar made of reclaimed redwood from old wine barrels. Folks can order a 2 oz. taste, 5 oz. pour, a featured flight or a bottle and can drink it visiting at the bar or resting in one of the comfy, worn leather couches. On my recent visit, I didn't have much competition bellying up to the bar since the tasting room had just opened. I tried a Rhone flight from WineWork's first two commercial clients, \u003ca href=\"http://www.jazzcellars.com/\">Jazz Cellars\u003c/a> and \u003ca href=\"http://www.qualiawines.com/storefront/\">Qualia\u003c/a>. I would recommend the Roussanne-Marsanne from Jazz and an estate Syrah from Qualia.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0408.jpg\" alt=\"Rhone flight tasting at WineWorks\" title=\"Rhone flight tasting at WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45251\">\u003c/p>\n\u003cp>Despite the excitement around the new tasting bar, Doucet and Gifford say their priority is to be a production winery. \"We are an incubator to help others realize their dream of making wine,\" says Doucet. And just how do they do that? The way a custom crush facility, or in urban winery parlance, 'collective' works is this -- a person, or group of friends, sign up to make a barrel of wine. They choose a varietal they really like say, Cabernet Sauvignon. The WineWorks staff then sits down with them and talks about the style of wine they like and recommends one of their premium vineyards such as in the red hot, new \u003ca href=\"http://coombsvillenapa.org/\">Coombsville AVA\u003c/a> above Napa. Then a contract is signed and during harvest the grapes are picked and brought for delivery to the loading docks on the back side of the winery's cavernous space. At that point the winemaking process begins. Clients can be involved as little or as much as they like. It can take months or years for the wine to mature, depending on the varietal. \"Some people maybe come once or twice in a year and others show up here in the morning before we even do,\" says Doucet. Clients pay between $6,000 to $10,000 to make a barrel, depending on the grape. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks3.jpg\" alt=\"WineWorks client wine barrels\" title=\"WineWorks client wine barrels\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-45197\">\u003cbr>\n\u003cem>WineWorks' client wine barrels and the \u003ca href=\"http://en.wikipedia.org/wiki/Winemaking\">destemmer\u003c/a> on the right\u003c/em>\u003c/p>\n\u003cp>The timing may be just right for WineWorks' new tasting room as the Dogpatch is not only becoming one of the best, new food neighborhoods in San Francisco but is slowly becoming a destination for local wine lovers. Just a few blocks away, also on busy Third Street, \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> pours organic wines; \u003ca href=\"http://www.digwinesf.com/\">Dig\u003c/a> is a neighborhood wine shop, with tastings, next to the popular restaurant \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>; and a few independent, commercial cellars have also moved into the neighborhood, some with dreams of opening tasting rooms. Also, hardworking winemakers love beer and \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Pub\u003c/a> in the Haight will soon be opening a brewery on Third Street, right across from Dogpatch WineWorks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/H5Lp\">Map\u003c/a>\u003cbr>\n2455 3rd Street, San Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 525-4440\u003cbr>\n\u003cstrong>Hours:\u003c/strong> \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">Tasting Room\u003c/a>\u003cbr>\nThursday: 4pm - 8pm\u003cbr>\nFriday: 4pm - 8pm\u003cbr>\nSaturday: 12pm - 7pm\u003cbr>\nSunday: 12pm - 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/dpwineworks\">@DPWineWorks\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DogpatchWineWorks\">Dogpatch WineWorks\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"One of San Francisco's newest urban wineries opens a tasting room in the Dogpatch.","status":"publish","parent":0,"modified":1341004055,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":831},"headData":{"title":"Dogpatch WineWorks Is Open For Tasting | KQED","description":"One of San Francisco's newest urban wineries opens a tasting room in the Dogpatch.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"45192 http://blogs.kqed.org/bayareabites/?p=45192","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/29/dogpatch-wineworks-is-open-for-tasting/","disqusTitle":"Dogpatch WineWorks Is Open For Tasting","path":"/bayareabites/45192/dogpatch-wineworks-is-open-for-tasting","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0407.jpg\" alt=\"Dogpatch WineWorks open for tasting\" title=\"Dogpatch WineWorks open for tasting\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-45254\">\u003c/p>\n\u003cp>Bay Area folks who like to sip on small production, artisanal wines in gritty urban settings can add another spot to their growing list. \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a> has just opened its doors to a new \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">tasting room\u003c/a> among the hip restaurants and converted warehouses in San Francisco's historic Dogpatch neighborhood. For the past year the winery has been operating a custom crush facility for locals who want to make their own wines. Now, WineWorks is building a list of partner wineries who will also pay to make wine on premises and will have their wines featured at the tasting bar which fronts a 15,000 square foot winery. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks2.jpg\" alt=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" title=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-45193\">\u003cbr>\n\u003cem>Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\u003c/em>\u003c/p>\n\u003cp>The neighborhood's mix of retail and manufacturing appealed to founders Dave Gifford and Kevin Doucet. \"We like it because people still make things here, and that's what we're doing,\" said Gifford who left the restaurant industry to begin working in wine ten years ago. \"I think this is really a new model we are trying here with a tasting room and custom winemaking in San Francisco,\" said co-founder Doucet who worked in the finance world for several years, earned a graduate degree in \u003ca href=\"http://en.wikipedia.org/wiki/Oenology\">oenology\u003c/a> in Australia and has invested in a handful of wine operations. One of those projects was \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/06/custom-winemaker-crushpad-grows-up/\">Crushpad\u003c/a>, in some ways the predecessor to WineWorks. \u003c/p>\n\u003cp>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>, which never had a tasting room at its Dogpatch facility, opened in San Francisco in 2004 as the first urban, custom crush facility. It broadened its clientele to include national and international members and eventually moved to Sonoma. After several years of rapid expansion, \u003ca href=\"http://www.winespectator.com/webfeature/show/id/46950\">the company is unfortunately facing financial troubles\u003c/a>. Gifford, who worked for Crushpad, credits the company for paving the way for WineWorks but he says his company is taking a different direction. \"I like the idea that you can stop by on your way home from work and check on your wine. You don't have to spend a day driving out to the wine country and back.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWOrks4.jpg\" alt=\"Wine Menu at Dogpatch WineWorks\" title=\"Wine Menu at Dogpatch WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45194\">\u003c/p>\n\u003cp>Tasting room visitors enter this former cannery off Third Street and can saddle up to a handsome wine bar made of reclaimed redwood from old wine barrels. Folks can order a 2 oz. taste, 5 oz. pour, a featured flight or a bottle and can drink it visiting at the bar or resting in one of the comfy, worn leather couches. On my recent visit, I didn't have much competition bellying up to the bar since the tasting room had just opened. I tried a Rhone flight from WineWork's first two commercial clients, \u003ca href=\"http://www.jazzcellars.com/\">Jazz Cellars\u003c/a> and \u003ca href=\"http://www.qualiawines.com/storefront/\">Qualia\u003c/a>. I would recommend the Roussanne-Marsanne from Jazz and an estate Syrah from Qualia.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0408.jpg\" alt=\"Rhone flight tasting at WineWorks\" title=\"Rhone flight tasting at WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45251\">\u003c/p>\n\u003cp>Despite the excitement around the new tasting bar, Doucet and Gifford say their priority is to be a production winery. \"We are an incubator to help others realize their dream of making wine,\" says Doucet. And just how do they do that? The way a custom crush facility, or in urban winery parlance, 'collective' works is this -- a person, or group of friends, sign up to make a barrel of wine. They choose a varietal they really like say, Cabernet Sauvignon. The WineWorks staff then sits down with them and talks about the style of wine they like and recommends one of their premium vineyards such as in the red hot, new \u003ca href=\"http://coombsvillenapa.org/\">Coombsville AVA\u003c/a> above Napa. Then a contract is signed and during harvest the grapes are picked and brought for delivery to the loading docks on the back side of the winery's cavernous space. At that point the winemaking process begins. Clients can be involved as little or as much as they like. It can take months or years for the wine to mature, depending on the varietal. \"Some people maybe come once or twice in a year and others show up here in the morning before we even do,\" says Doucet. Clients pay between $6,000 to $10,000 to make a barrel, depending on the grape. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks3.jpg\" alt=\"WineWorks client wine barrels\" title=\"WineWorks client wine barrels\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-45197\">\u003cbr>\n\u003cem>WineWorks' client wine barrels and the \u003ca href=\"http://en.wikipedia.org/wiki/Winemaking\">destemmer\u003c/a> on the right\u003c/em>\u003c/p>\n\u003cp>The timing may be just right for WineWorks' new tasting room as the Dogpatch is not only becoming one of the best, new food neighborhoods in San Francisco but is slowly becoming a destination for local wine lovers. Just a few blocks away, also on busy Third Street, \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> pours organic wines; \u003ca href=\"http://www.digwinesf.com/\">Dig\u003c/a> is a neighborhood wine shop, with tastings, next to the popular restaurant \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>; and a few independent, commercial cellars have also moved into the neighborhood, some with dreams of opening tasting rooms. Also, hardworking winemakers love beer and \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Pub\u003c/a> in the Haight will soon be opening a brewery on Third Street, right across from Dogpatch WineWorks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/H5Lp\">Map\u003c/a>\u003cbr>\n2455 3rd Street, San Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 525-4440\u003cbr>\n\u003cstrong>Hours:\u003c/strong> \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">Tasting Room\u003c/a>\u003cbr>\nThursday: 4pm - 8pm\u003cbr>\nFriday: 4pm - 8pm\u003cbr>\nSaturday: 12pm - 7pm\u003cbr>\nSunday: 12pm - 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/dpwineworks\">@DPWineWorks\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DogpatchWineWorks\">Dogpatch WineWorks\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45192/dogpatch-wineworks-is-open-for-tasting","authors":["5101"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_1875","bayareabites_90","bayareabites_119"],"tags":["bayareabites_1137","bayareabites_10558","bayareabites_2804","bayareabites_10557","bayareabites_10556"],"featImg":"bayareabites_45193","label":"bayareabites"},"bayareabites_7310":{"type":"posts","id":"bayareabites_7310","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7310","score":null,"sort":[1255377178000]},"guestAuthors":[],"slug":"devouring-dogpatch-a-historic-neighborhood-comes-into-its-own","title":"Devouring Dogpatch: A Historic Neighborhood Comes Into its Own","publishDate":1255377178,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dogpatch-300.jpg\" alt=\"dogpatch neighborhood in san francisco\" title=\"dogpatch neighborhood in san francisco\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-7347\">\u003cem>Men's Journal\u003c/em> recently dubbed it one of America's best neighborhoods. The San Francisco Chapter of the Hells Angels is still there, and it may not be in your tourist guidebook. Nonetheless, the Dogpatch neighborhood is getting a lot of buzz lately. Where the heavy industry used to be, a burgeoning arts district and dining scene has popped up--particularly around the intersection of 22nd and 3rd. In 2003, the neighborhood was voted an official historic district of San Francisco--helped by the fact that it was relatively untouched by the 1906 earthquake and fire. \u003c/p>\n\u003cp>The Dogpatch is a nine square-block area below and to the East of Potrero Hill. More specifically, it's bounded by Mariposa Street to the North, Tubbs Street (23rd) to the South, Highway 280 to the West, and Illinois Street to the East. Part of its growth and popularity can certainly be attributed to its proximity to Potrero Hill, SOMA and downtown--and to the lightrail constructed a few years ago. Currently there is a lively debate regarding land-use issues, and worker's cottages and historic homes are being overshadowed by loft-style condos and the looming biotech industry. But never fear: its gritty, urban veneer is alive and well. So before you try to predict what will become of one of the last authentic neighborhoods in San Francisco, cruise around the Dogpatch for a handcrafted latte, a quaint Sunday brunch, or a sandwich at a pop-up lunch venue.\u003cbr clear=\"all\">\u003cbr>\n \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/piccino-coffee-500.jpg\" alt=\"piccino coffee bar\" title=\"piccino coffee bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7348\">\u003c/p>\n\u003cp>\u003cstrong>Piccino Coffee Bar:\u003c/strong> My favorite city is Paris. And on the rare San Francisco afternoon, strolling along a quiet side street, discovering a sweet little bakery or street-side flower shop, I’ll have a \"Paris\" moment. I had such a moment recently while aimlessly walking around the Dogpatch listening to the new \"Where the Wild Things Are\" soundtrack (amazing) and marveling at the unusually hot temperature (like close neighbor Potrero Hill, the Dogpatch is often the sunniest, warmest spot in the city). The first thing to notice about Piccino Coffee Bar is its minimalism: it's essentially a coffee counter with a small but lovely selection of crumbly scones, biscotti, muffins, housemade yogurt, hardboiled farm-fresh eggs, and grab-and-go sandwiches. And of course, coffee--and Blue Bottle coffee, at that. There isn't any seating and they have a big front window that opens in the afternoons, releasing wafts of richly roasted coffee.\u003c/p>\n\u003cp>It's always really nice when you fall in love with a spot only to learn later that they're committed to using sustainable products and sourcing from local artisans whenever possible--and that they deeply care about their impact on the community. Such is the case with Piccino Coffee Bar. A few of the local vendors they use include Fatted Calf, Andante Diary, Prather Ranch, and Star Route Farms. The standout beverage? The mocha. And let me just say I'm really not a mocha kind of girl. As I enter my (gasp) 30's, I need the strong punch of black coffee in the morning--or sometimes I'll opt for the occasional Americano or latte. But a mocha always seems more like dessert, more frivolous than utilitarian. However, Piccino's isn't cloyingly sweet and still tastes of strong, bold espresso. So many other coffeehouses rely on chocolate made with added sugars and thickeners, but Piccino Coffee Bar uses a special Recchiuti chocolate blend specially designed for them. They actually hand melt it in your cup. Last time I checked, Starbucks wasn't providing that service. And I love that they're not messing around with the caffeine: a small 8 oz. latte automatically comes with two shots. That's what I’m talking about first thing Monday morning. \u003c/p>\n\u003cp>To remember what a neighborhood coffee shop is really like, stroll into Piccino Coffee Bar. It's not fast, the whole ordering process is a little disorganized, you may wonder why they don’t have more than one person making drinks. But quaint, legitimate neighborhood coffee shops that focus on the quality and the craft of the drink are a dying breed. Do yourself a favor: remind yourself what they're like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.piccinocafe.com/\">Piccino Coffee Bar\u003c/a>\u003cbr>\n801 22nd St., SF\u003cbr>\n(415) 824-4224\u003cbr>\nHours: Mon.-Fri. 7am-5pm; Sat.-Sun. 8am-5pm\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/kitchenette-500.jpg\" alt=\"kitchenette SF\" title=\"kitchenette SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7353\">\u003c/p>\n\u003cp>\u003cstrong>Kitchenette SF\u003c/strong>\u003cbr>\nLunch is having its day in the sun right now. Whether you prefer the carts, counters, bike delivery salumi dudes--it's all out there. But you also get the sense that, while unique and undeniably cool, many of these trends are fleeting. However, Douglas Monsalud and crew at Kitchenette SF serve beautifully constructed sandwiches, a few side salads, a \"cookie of the moment,\" and a housemade beverage from a menu that changes daily--and I can guarantee you, they're here to stay. While the location is unassuming (a loading dock in an industrial strip in the Dogpatch), the food is anything but.\u003c/p>\n\u003cp>I invited my dad to come along and get a bite to eat recently. He appreciates new neighborhoods, thoughtful food, and innovative design--and I'd heard that Kitchenette SF had all three. Now, first things first: it's tucked away and not easy to find. But sometimes the things you have to really search for taste all the sweeter. We ended up parking before we spotted it, opting to find it on foot rather than driving around the block...again. You'll know you're getting warmer when you see a chalkboard sign out on the sidewalk. Cruise into the loading dock where smells of warm cookies commingle with the noises of businesses unloading goods and trucks backing in to make a delivery. There are some stairs leading into Kitchenette SF's loading dock and a little counter displaying the daily specials. After you order, linger and wait for your name to be called or head down the steps to snag a coveted bench, scattered haphazardly amongst the concrete below. It's all very urban. It's a little hipster. If the food weren’t good, I might think it was a little too cool for school. \u003c/p>\n\u003cp>I ordered the Marin Sun Farms' pork schnitzel sandwich with braised cabbage and pink lady apples, a peanut butter/butterscotch cookie, and organic strawberry soda with local seltzer. We shared a bag of 4505 chicharrones (ah, after being a vegetarian for twelve years, nothing makes up for lost time like a bag of salty pig skin). The sandwich had a perfect balance of flavors: a crunch and sweetness from the apple, a little kick from the braised cabbage, a light and chewy Acme roll. Although I write about food often, I can't say that sandwiches often bowl me over. That being said, I talked about this sandwich for days afterwards.\u003c/p>\n\u003cp>More recently, I snuck away from work and ordered the \"Warehouse Picnic,\" consisting of fried Rocky Jr. chicken, a deviled egg, potato salad, corn-jalapeno salad, pasta salad with tomato vinaigrette, farmstead cheese, and Acme bread. Summer perfectly encapsulated in a box. Kitchenette SF has seriously redefined fast food. It's all organic, and most of the ingredients are sourced from local farms--Monsalud says he actually hits up the farms on his days off and, in addition to knowing where the food comes from, he often even knows which row! There's a very deep connection to the origin and meaning of the food they serve--and it shows. Check their website or twitter feed to get information on the daily menu.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchenettesf.com\">Kitchenette SF\u003c/a>\u003cbr>\n958 Illinois, SF.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/kitchenettesf\">@kitchenettesf\u003c/a>\u003cbr>\n Hours: Mon.-Fri., 11:30am-1:30pm \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/serpentine-interior-300.jpg\" alt=\"serpentine interior\" title=\"serpentine interior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7356\">\u003c/p>\n\u003cp>\u003cstrong>Serpentine\u003c/strong>\u003cbr>\nMy friend Anthony was visiting from New York about a month ago, and I was trying to show him a very authentic San Francisco beyond the obvious tourist attractions. Anthony's a little hipster. You know the type: tight jeans, spectacles, deliberately messy hair, and a faux-leather satchel bag. So I was trying to introduce him to spots that were a little edgy, a little grungy, a little off the radar. Enter: the Dogpatch and Serpentine. \u003c/p>\n\u003cp>Owned by Erin Rooney (of Slow Club fame), Serpentine is located in the former warehouse of a tin-can factory boiler's room. Because of its high ceilings, large windows, and sea glass fixtures, it almost feels more like a large artist's loft rather than a bustling place of business. Adding to that whimsical feeling: much of the normal din of a restaurant is missing. Mid-day on a sunny Sunday and it was crowded but strangely quiet. It's got to have something to do with the acoustics of the building--regardless, I have to say, with constant refills of coffee and good conversation, we could've sat there all day enjoying the peaceful morning. \u003c/p>\n\u003cp>Now, for the food. I am often prone to hyperbole. I'm not sure where I got this trait, but for those that know me, it's a very real fact. But believe me when I tell you that the dish I had at Serpentine was the most perfect brunch dish I've ever had. Although their menu is seasonal, the \"Red Flannel Hash\" seems to be a staple. It consists of chunks of beautifully roasted beets, potatoes, Prather Ranch beef brisket, two poached eggs, and spinach. It's filling but not in a 'stack of pancakes' kind of way. More in a fresh, balanced, satiated kind of way. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/serpentine-redhash-500.jpg\" alt=\"Serpentine red flannel hash\" title=\"Serpentine red flannel hash\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7362\">\u003c/p>\n\u003cp>We also tried the Alaskan sockeye salmon benedict with fried green tomatoes, pickled red onion, and lemon cucumber. We were definitely bummed that the fried green tomatoes were noticeably absent, but the salmon was cooked perfectly and the hollandaise sauce was surprisingly light and creamy. We also tried the buckwheat strawberry pancakes. Now I'm one of those people that doesn't like to order something at a restaurants that I can make well at home. Pancakes fall into that category. But something is different about Serpentine's flapjacks: they actually have large pieces of strawberry cooked into them, and are served with lots of butter and incredibly rich syrup. \u003c/p>\n\u003cp>All in all, the food was seasonal, conscious, and well executed. This may be my new favorite brunch spot as it seems the usual see-and-be-seen weekend crowd hasn't yet descended, so there isn't an obscenely long wait and you don't feel guilty lingering over numerous cups of coffee. Which is exactly what we did. Anthony went back to Brooklyn satiated--and hungry to return.\u003c/p>\n\u003cp>\u003ca href=\"http://serpentinesf.com\">Serpentine\u003c/a>\u003cbr>\n2495 3rd St., SF.\u003cbr>\n(415) 252-2000\u003cbr>\nHours:\u003cbr>\nBrunch: Sat and Sun: 10:00am-2:30pm\u003cbr>\nLunch: Mon - Fri: 11:30am-2:30pm\u003cbr>\nDinner: Tues - Sat: 6:00pm-10:00pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/just-for-you-exterior-500.jpg\" alt=\"Just For You exterior\" title=\"Just For You exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7357\">\u003c/p>\n\u003cp>\u003cstrong>Just For You Cafe\u003c/strong>\u003cbr>\nI've been on a bit of a beignet binge lately. Blame it on the cooler mornings and evenings, the fact I'm training for a marathon and feel entitled to eat whatever (and whenever I'd like), or the depressing economy--whatever the reason, I've been turning to little fried pillows of dough for comfort. \u003c/p>\n\u003cp>And Just For You Cafe is coming through for me. This neighborhood spot used to be located on 18th St. in Potrero Hill, but in 2002 they moved to their current location in the Dogpatch. Their tagline: \"We served slow food before it was popular.\" And they're not kidding: they use local charcuterie and Zoe's all natural meats, eggs from Petaluma farms, the bread they don't make on-site they buy from Acme, and the seafood and produce is mostly all local. Their emphasis is on Southern and American style cooking, with specialties like Hatch green chili huevos rancheros, creamy grits, and Creole crab cakes. \u003c/p>\n\u003cp>A few weeks ago, I was over that way visiting a friend and we decided to pop in after seeing the prominent \"Beignets\" sign in the window. It was pretty darn crowded--people bring their dogs, toddlers, the Sunday paper, out-of-town parents...and all gather waiting for a table indoors. Thankfully they provide a free coffee cart outside so you can fill up a cup and hang out on the curb. Life could be much worse.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/just-for-you-beignet-500.jpg\" alt=\"Just For You beignets\" title=\"Just For You beignets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7359\">\u003c/p>\n\u003cp>We waited about a half hour, and were eventually seated at this little booth table all the way to the back of the restaurant. Right by the kitchen--on an unusually hot day. Nothing like a little sweat on the brow to inspire heavy beignet consumption. But we managed. Just For You Cafe serves a plate of three beignets, self-proclaimed \"fresh, fluffy pillows of perfection.\" I would have to agree. While their beignets definitely have a little more heft than others served throughout the city, they are worth the trip. After years and years in business, they've perfected the perfect dusting of powdered sugar and the light brown, buttery exterior. Eat them right when they arrive warm: our table noticed once they cooled down, they became a bit chewy (not really what you want in your \"fluffy pillow of perfection\"). \u003c/p>\n\u003cp>In addition to our little pockets of fried dough, we tried the \"Crabby Bennie,\" Louisiana sausage, and biscuits. The Creole crabcake atop the traditional eggs benedict rocked. I love a good crabcake--and they're surprisingly tough to find. But here it's all about the crab (versus all about the breadcrumbs, leaving you wondering if there's even any crab present). And the biscuits, while we both felt they could've been lighter and flakier, had a nice crumb and traditional baking soda flavor. So while it looks like a typical greasy spoon from the outside (and inside, really), this little diner's got class. Owner Arienne Landry's proving that, with quality ingredients and local products, Southern comfort food can be mastered right here in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"http://www.justforyoucafe.com/\">Just For You Cafe\u003c/a>\u003cbr>\n732 22nd, SF.\u003cbr>\n(415) 647-3033\u003cbr>\nHours: Mon.-Tue. 7:30 a.m.-3:00 p.m.\u003cbr>\nWed.-Fri. 7:30 a.m.-9:00 p.m. (now serving dinner)\u003cbr>\nSat.-Sun. 8:00 a.m.-3:00 p.m.\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe:\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Oatmeal Cookies w/Butterscotch Chips\u003c/strong>\u003cbr>\nFrom Kitchenette SF\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7.5 oz butter\u003cbr>\n6 7/8 oz organic sugar\u003cbr>\n6 7/8 oz brown sugar\u003cbr>\n6 2/3 oz. peanut butter\u003cbr>\n2/3 oz. vanilla extract\u003cbr>\n2 large eggs\u003cbr>\n4 2/3 oz. oats\u003cbr>\n10 oz. organic flour\u003cbr>\n1 tsp. baking soda\u003cbr>\n1 tsp. baking powder\u003cbr>\n1 tsp salt\u003cbr>\n10 oz butterscotch chips\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003cbr>\nCream together the butter, sugars, peanut butter, and vanilla extract. Beat in eggs one at a time. Stir in the remaining ingredients, mixing completely. Use an ice cream scoop to make portion cookies onto a lined cookie sheet.\u003c/p>\n\u003cp>\u003cstrong>Small Cookies:\u003c/strong> Bake in a still oven (375 degrees) for 6-8 minutes, rotating the pan for even cooking.\u003cbr>\n\u003cstrong>Larger Cookies:\u003c/strong> bake at 350 degrees for 9-12 minutes.\u003c/p>\n\u003cp>\u003cstrong>Other Spots to Pop Into:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Cafe\u003c/a>: 2526 3rd St., SF. (415) 648-3770\u003cbr>\n\u003ca href=\"http://sundancecoffeesf.com/\">Sundance Coffee\u003c/a>: 2293 3rd St., SF. (415) 503-1446\u003cbr>\n\u003cstrong>The New Spot\u003c/strong>: 632 20th St., SF. (415) 558-0556\u003cbr>\n\u003ca href=\"http://www.yieldsf.com/_/Yield_Wine_Bar.html\">Yield Wine Bar\u003c/a>: 2490 3rd St., SF. (415) 401-8984\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=100565608000050072681.0004756222016a6c3ae62&ll=37.759042,-122.388382&spn=0.011875,0.018239&z=15&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=100565608000050072681.0004756222016a6c3ae62&ll=37.759042,-122.388382&spn=0.011875,0.018239&z=15&source=embed\">SF: Dogpatch Restaurants & Bars\u003c/a> in a larger map\u003c/p>\n\n","blocks":[],"excerpt":"Men's Journal recently dubbed it one of America's best neighborhoods. The San Francisco Chapter of the Hells Angels is still there, and it may not be in your tourist guidebook. Nonetheless, the Dogpatch neighborhood is getting a lot of buzz lately. ","status":"publish","parent":0,"modified":1255652598,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://maps.google.com/maps/ms"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2546},"headData":{"title":"Devouring Dogpatch: A Historic Neighborhood Comes Into its Own | KQED","description":"Men's Journal recently dubbed it one of America's best neighborhoods. The San Francisco Chapter of the Hells Angels is still there, and it may not be in your tourist guidebook. Nonetheless, the Dogpatch neighborhood is getting a lot of buzz lately. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"7310 http://blogs.kqed.org/bayareabites/?p=7310","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/10/12/devouring-dogpatch-a-historic-neighborhood-comes-into-its-own/","disqusTitle":"Devouring Dogpatch: A Historic Neighborhood Comes Into its Own","path":"/bayareabites/7310/devouring-dogpatch-a-historic-neighborhood-comes-into-its-own","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dogpatch-300.jpg\" alt=\"dogpatch neighborhood in san francisco\" title=\"dogpatch neighborhood in san francisco\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-7347\">\u003cem>Men's Journal\u003c/em> recently dubbed it one of America's best neighborhoods. The San Francisco Chapter of the Hells Angels is still there, and it may not be in your tourist guidebook. Nonetheless, the Dogpatch neighborhood is getting a lot of buzz lately. Where the heavy industry used to be, a burgeoning arts district and dining scene has popped up--particularly around the intersection of 22nd and 3rd. In 2003, the neighborhood was voted an official historic district of San Francisco--helped by the fact that it was relatively untouched by the 1906 earthquake and fire. \u003c/p>\n\u003cp>The Dogpatch is a nine square-block area below and to the East of Potrero Hill. More specifically, it's bounded by Mariposa Street to the North, Tubbs Street (23rd) to the South, Highway 280 to the West, and Illinois Street to the East. Part of its growth and popularity can certainly be attributed to its proximity to Potrero Hill, SOMA and downtown--and to the lightrail constructed a few years ago. Currently there is a lively debate regarding land-use issues, and worker's cottages and historic homes are being overshadowed by loft-style condos and the looming biotech industry. But never fear: its gritty, urban veneer is alive and well. So before you try to predict what will become of one of the last authentic neighborhoods in San Francisco, cruise around the Dogpatch for a handcrafted latte, a quaint Sunday brunch, or a sandwich at a pop-up lunch venue.\u003cbr clear=\"all\">\u003cbr>\n \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/piccino-coffee-500.jpg\" alt=\"piccino coffee bar\" title=\"piccino coffee bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7348\">\u003c/p>\n\u003cp>\u003cstrong>Piccino Coffee Bar:\u003c/strong> My favorite city is Paris. And on the rare San Francisco afternoon, strolling along a quiet side street, discovering a sweet little bakery or street-side flower shop, I’ll have a \"Paris\" moment. I had such a moment recently while aimlessly walking around the Dogpatch listening to the new \"Where the Wild Things Are\" soundtrack (amazing) and marveling at the unusually hot temperature (like close neighbor Potrero Hill, the Dogpatch is often the sunniest, warmest spot in the city). The first thing to notice about Piccino Coffee Bar is its minimalism: it's essentially a coffee counter with a small but lovely selection of crumbly scones, biscotti, muffins, housemade yogurt, hardboiled farm-fresh eggs, and grab-and-go sandwiches. And of course, coffee--and Blue Bottle coffee, at that. There isn't any seating and they have a big front window that opens in the afternoons, releasing wafts of richly roasted coffee.\u003c/p>\n\u003cp>It's always really nice when you fall in love with a spot only to learn later that they're committed to using sustainable products and sourcing from local artisans whenever possible--and that they deeply care about their impact on the community. Such is the case with Piccino Coffee Bar. A few of the local vendors they use include Fatted Calf, Andante Diary, Prather Ranch, and Star Route Farms. The standout beverage? The mocha. And let me just say I'm really not a mocha kind of girl. As I enter my (gasp) 30's, I need the strong punch of black coffee in the morning--or sometimes I'll opt for the occasional Americano or latte. But a mocha always seems more like dessert, more frivolous than utilitarian. However, Piccino's isn't cloyingly sweet and still tastes of strong, bold espresso. So many other coffeehouses rely on chocolate made with added sugars and thickeners, but Piccino Coffee Bar uses a special Recchiuti chocolate blend specially designed for them. They actually hand melt it in your cup. Last time I checked, Starbucks wasn't providing that service. And I love that they're not messing around with the caffeine: a small 8 oz. latte automatically comes with two shots. That's what I’m talking about first thing Monday morning. \u003c/p>\n\u003cp>To remember what a neighborhood coffee shop is really like, stroll into Piccino Coffee Bar. It's not fast, the whole ordering process is a little disorganized, you may wonder why they don’t have more than one person making drinks. But quaint, legitimate neighborhood coffee shops that focus on the quality and the craft of the drink are a dying breed. Do yourself a favor: remind yourself what they're like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.piccinocafe.com/\">Piccino Coffee Bar\u003c/a>\u003cbr>\n801 22nd St., SF\u003cbr>\n(415) 824-4224\u003cbr>\nHours: Mon.-Fri. 7am-5pm; Sat.-Sun. 8am-5pm\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/kitchenette-500.jpg\" alt=\"kitchenette SF\" title=\"kitchenette SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7353\">\u003c/p>\n\u003cp>\u003cstrong>Kitchenette SF\u003c/strong>\u003cbr>\nLunch is having its day in the sun right now. Whether you prefer the carts, counters, bike delivery salumi dudes--it's all out there. But you also get the sense that, while unique and undeniably cool, many of these trends are fleeting. However, Douglas Monsalud and crew at Kitchenette SF serve beautifully constructed sandwiches, a few side salads, a \"cookie of the moment,\" and a housemade beverage from a menu that changes daily--and I can guarantee you, they're here to stay. While the location is unassuming (a loading dock in an industrial strip in the Dogpatch), the food is anything but.\u003c/p>\n\u003cp>I invited my dad to come along and get a bite to eat recently. He appreciates new neighborhoods, thoughtful food, and innovative design--and I'd heard that Kitchenette SF had all three. Now, first things first: it's tucked away and not easy to find. But sometimes the things you have to really search for taste all the sweeter. We ended up parking before we spotted it, opting to find it on foot rather than driving around the block...again. You'll know you're getting warmer when you see a chalkboard sign out on the sidewalk. Cruise into the loading dock where smells of warm cookies commingle with the noises of businesses unloading goods and trucks backing in to make a delivery. There are some stairs leading into Kitchenette SF's loading dock and a little counter displaying the daily specials. After you order, linger and wait for your name to be called or head down the steps to snag a coveted bench, scattered haphazardly amongst the concrete below. It's all very urban. It's a little hipster. If the food weren’t good, I might think it was a little too cool for school. \u003c/p>\n\u003cp>I ordered the Marin Sun Farms' pork schnitzel sandwich with braised cabbage and pink lady apples, a peanut butter/butterscotch cookie, and organic strawberry soda with local seltzer. We shared a bag of 4505 chicharrones (ah, after being a vegetarian for twelve years, nothing makes up for lost time like a bag of salty pig skin). The sandwich had a perfect balance of flavors: a crunch and sweetness from the apple, a little kick from the braised cabbage, a light and chewy Acme roll. Although I write about food often, I can't say that sandwiches often bowl me over. That being said, I talked about this sandwich for days afterwards.\u003c/p>\n\u003cp>More recently, I snuck away from work and ordered the \"Warehouse Picnic,\" consisting of fried Rocky Jr. chicken, a deviled egg, potato salad, corn-jalapeno salad, pasta salad with tomato vinaigrette, farmstead cheese, and Acme bread. Summer perfectly encapsulated in a box. Kitchenette SF has seriously redefined fast food. It's all organic, and most of the ingredients are sourced from local farms--Monsalud says he actually hits up the farms on his days off and, in addition to knowing where the food comes from, he often even knows which row! There's a very deep connection to the origin and meaning of the food they serve--and it shows. Check their website or twitter feed to get information on the daily menu.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchenettesf.com\">Kitchenette SF\u003c/a>\u003cbr>\n958 Illinois, SF.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/kitchenettesf\">@kitchenettesf\u003c/a>\u003cbr>\n Hours: Mon.-Fri., 11:30am-1:30pm \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/serpentine-interior-300.jpg\" alt=\"serpentine interior\" title=\"serpentine interior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7356\">\u003c/p>\n\u003cp>\u003cstrong>Serpentine\u003c/strong>\u003cbr>\nMy friend Anthony was visiting from New York about a month ago, and I was trying to show him a very authentic San Francisco beyond the obvious tourist attractions. Anthony's a little hipster. You know the type: tight jeans, spectacles, deliberately messy hair, and a faux-leather satchel bag. So I was trying to introduce him to spots that were a little edgy, a little grungy, a little off the radar. Enter: the Dogpatch and Serpentine. \u003c/p>\n\u003cp>Owned by Erin Rooney (of Slow Club fame), Serpentine is located in the former warehouse of a tin-can factory boiler's room. Because of its high ceilings, large windows, and sea glass fixtures, it almost feels more like a large artist's loft rather than a bustling place of business. Adding to that whimsical feeling: much of the normal din of a restaurant is missing. Mid-day on a sunny Sunday and it was crowded but strangely quiet. It's got to have something to do with the acoustics of the building--regardless, I have to say, with constant refills of coffee and good conversation, we could've sat there all day enjoying the peaceful morning. \u003c/p>\n\u003cp>Now, for the food. I am often prone to hyperbole. I'm not sure where I got this trait, but for those that know me, it's a very real fact. But believe me when I tell you that the dish I had at Serpentine was the most perfect brunch dish I've ever had. Although their menu is seasonal, the \"Red Flannel Hash\" seems to be a staple. It consists of chunks of beautifully roasted beets, potatoes, Prather Ranch beef brisket, two poached eggs, and spinach. It's filling but not in a 'stack of pancakes' kind of way. More in a fresh, balanced, satiated kind of way. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/serpentine-redhash-500.jpg\" alt=\"Serpentine red flannel hash\" title=\"Serpentine red flannel hash\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7362\">\u003c/p>\n\u003cp>We also tried the Alaskan sockeye salmon benedict with fried green tomatoes, pickled red onion, and lemon cucumber. We were definitely bummed that the fried green tomatoes were noticeably absent, but the salmon was cooked perfectly and the hollandaise sauce was surprisingly light and creamy. We also tried the buckwheat strawberry pancakes. Now I'm one of those people that doesn't like to order something at a restaurants that I can make well at home. Pancakes fall into that category. But something is different about Serpentine's flapjacks: they actually have large pieces of strawberry cooked into them, and are served with lots of butter and incredibly rich syrup. \u003c/p>\n\u003cp>All in all, the food was seasonal, conscious, and well executed. This may be my new favorite brunch spot as it seems the usual see-and-be-seen weekend crowd hasn't yet descended, so there isn't an obscenely long wait and you don't feel guilty lingering over numerous cups of coffee. Which is exactly what we did. Anthony went back to Brooklyn satiated--and hungry to return.\u003c/p>\n\u003cp>\u003ca href=\"http://serpentinesf.com\">Serpentine\u003c/a>\u003cbr>\n2495 3rd St., SF.\u003cbr>\n(415) 252-2000\u003cbr>\nHours:\u003cbr>\nBrunch: Sat and Sun: 10:00am-2:30pm\u003cbr>\nLunch: Mon - Fri: 11:30am-2:30pm\u003cbr>\nDinner: Tues - Sat: 6:00pm-10:00pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/just-for-you-exterior-500.jpg\" alt=\"Just For You exterior\" title=\"Just For You exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7357\">\u003c/p>\n\u003cp>\u003cstrong>Just For You Cafe\u003c/strong>\u003cbr>\nI've been on a bit of a beignet binge lately. Blame it on the cooler mornings and evenings, the fact I'm training for a marathon and feel entitled to eat whatever (and whenever I'd like), or the depressing economy--whatever the reason, I've been turning to little fried pillows of dough for comfort. \u003c/p>\n\u003cp>And Just For You Cafe is coming through for me. This neighborhood spot used to be located on 18th St. in Potrero Hill, but in 2002 they moved to their current location in the Dogpatch. Their tagline: \"We served slow food before it was popular.\" And they're not kidding: they use local charcuterie and Zoe's all natural meats, eggs from Petaluma farms, the bread they don't make on-site they buy from Acme, and the seafood and produce is mostly all local. Their emphasis is on Southern and American style cooking, with specialties like Hatch green chili huevos rancheros, creamy grits, and Creole crab cakes. \u003c/p>\n\u003cp>A few weeks ago, I was over that way visiting a friend and we decided to pop in after seeing the prominent \"Beignets\" sign in the window. It was pretty darn crowded--people bring their dogs, toddlers, the Sunday paper, out-of-town parents...and all gather waiting for a table indoors. Thankfully they provide a free coffee cart outside so you can fill up a cup and hang out on the curb. Life could be much worse.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/just-for-you-beignet-500.jpg\" alt=\"Just For You beignets\" title=\"Just For You beignets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7359\">\u003c/p>\n\u003cp>We waited about a half hour, and were eventually seated at this little booth table all the way to the back of the restaurant. Right by the kitchen--on an unusually hot day. Nothing like a little sweat on the brow to inspire heavy beignet consumption. But we managed. Just For You Cafe serves a plate of three beignets, self-proclaimed \"fresh, fluffy pillows of perfection.\" I would have to agree. While their beignets definitely have a little more heft than others served throughout the city, they are worth the trip. After years and years in business, they've perfected the perfect dusting of powdered sugar and the light brown, buttery exterior. Eat them right when they arrive warm: our table noticed once they cooled down, they became a bit chewy (not really what you want in your \"fluffy pillow of perfection\"). \u003c/p>\n\u003cp>In addition to our little pockets of fried dough, we tried the \"Crabby Bennie,\" Louisiana sausage, and biscuits. The Creole crabcake atop the traditional eggs benedict rocked. I love a good crabcake--and they're surprisingly tough to find. But here it's all about the crab (versus all about the breadcrumbs, leaving you wondering if there's even any crab present). And the biscuits, while we both felt they could've been lighter and flakier, had a nice crumb and traditional baking soda flavor. So while it looks like a typical greasy spoon from the outside (and inside, really), this little diner's got class. Owner Arienne Landry's proving that, with quality ingredients and local products, Southern comfort food can be mastered right here in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"http://www.justforyoucafe.com/\">Just For You Cafe\u003c/a>\u003cbr>\n732 22nd, SF.\u003cbr>\n(415) 647-3033\u003cbr>\nHours: Mon.-Tue. 7:30 a.m.-3:00 p.m.\u003cbr>\nWed.-Fri. 7:30 a.m.-9:00 p.m. (now serving dinner)\u003cbr>\nSat.-Sun. 8:00 a.m.-3:00 p.m.\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe:\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Oatmeal Cookies w/Butterscotch Chips\u003c/strong>\u003cbr>\nFrom Kitchenette SF\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7.5 oz butter\u003cbr>\n6 7/8 oz organic sugar\u003cbr>\n6 7/8 oz brown sugar\u003cbr>\n6 2/3 oz. peanut butter\u003cbr>\n2/3 oz. vanilla extract\u003cbr>\n2 large eggs\u003cbr>\n4 2/3 oz. oats\u003cbr>\n10 oz. organic flour\u003cbr>\n1 tsp. baking soda\u003cbr>\n1 tsp. baking powder\u003cbr>\n1 tsp salt\u003cbr>\n10 oz butterscotch chips\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003cbr>\nCream together the butter, sugars, peanut butter, and vanilla extract. Beat in eggs one at a time. Stir in the remaining ingredients, mixing completely. Use an ice cream scoop to make portion cookies onto a lined cookie sheet.\u003c/p>\n\u003cp>\u003cstrong>Small Cookies:\u003c/strong> Bake in a still oven (375 degrees) for 6-8 minutes, rotating the pan for even cooking.\u003cbr>\n\u003cstrong>Larger Cookies:\u003c/strong> bake at 350 degrees for 9-12 minutes.\u003c/p>\n\u003cp>\u003cstrong>Other Spots to Pop Into:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Cafe\u003c/a>: 2526 3rd St., SF. (415) 648-3770\u003cbr>\n\u003ca href=\"http://sundancecoffeesf.com/\">Sundance Coffee\u003c/a>: 2293 3rd St., SF. (415) 503-1446\u003cbr>\n\u003cstrong>The New Spot\u003c/strong>: 632 20th St., SF. (415) 558-0556\u003cbr>\n\u003ca href=\"http://www.yieldsf.com/_/Yield_Wine_Bar.html\">Yield Wine Bar\u003c/a>: 2490 3rd St., SF. (415) 401-8984\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>\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=100565608000050072681.0004756222016a6c3ae62&ll=37.759042,-122.388382&spn=0.011875,0.018239&z=15&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=100565608000050072681.0004756222016a6c3ae62&ll=37.759042,-122.388382&spn=0.011875,0.018239&z=15&source=embed\">SF: Dogpatch Restaurants & Bars\u003c/a> in a larger map\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7310/devouring-dogpatch-a-historic-neighborhood-comes-into-its-own","authors":["5072"],"categories":["bayareabites_12","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_833","bayareabites_2804","bayareabites_2828","bayareabites_2824","bayareabites_2825","bayareabites_2827","bayareabites_2826","bayareabites_2099","bayareabites_2823","bayareabites_2829"],"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. 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