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His father owns a restaurant supply company, his two older sisters are former owners of a successful restaurant in Seattle's International District, and Patrick thinks his mother and grandmother are the best cooks in the world.\r\n\r\nAs editor of a food travel magazine in college and eating his way through New York City and Europe, it for some reason took him a long time to realize he wanted to work professionally in food. After trying to make it in television news in the Bay Area, he realized he hated it and ran for the world of food. Since then, Patrick has been able to combine his journalism chops with his love of food, dining, and cooking into lead marketing roles at several Bay Area food start-ups. Currently, he is the Brand Director for Roli Roti and is the video producer for restaurant podcast, Menu Stories and co-founder of food-inspired streetwear line, Mother Sauce. Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.","avatar":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Patrick Wong | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/patrickwong"}},"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_126878":{"type":"posts","id":"bayareabites_126878","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126878","score":null,"sort":[1524076910000]},"guestAuthors":[],"slug":"guide-5-san-francisco-family-run-restaurants-and-how-they-started","title":"Guide: 5 San Francisco Family-Run Restaurants and How They Started","publishDate":1524076910,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>We hear it all the time--this restaurant has shuttered, that restaurant will be closing its doors just after one year of operation. It seems to be the nature of the beast that is San Francisco. With a discerning clientele, ever-climbing rents, and an all-around uber-competitive landscape, it’s hard enough for seasoned restaurateurs with millions behind them to “make it” in this city. Despite this, there are gems scattered throughout San Francisco that have arguably less resources--less money, less manpower, and less experience. Family-owned and operated restaurants make up for what they lack in finances and pedigree with moxie, grit, and something that is hard to come by for many businesses: a type of camaraderie and trust that only comes with working with loved ones. \u003c/p>\n\u003cp>Many of these family-owned restaurants tell a story of an older San Francisco, of businesses founded by immigrants who wanted to build a better future for themselves and their children; of those looking to share a part of their culture with their newfound American neighbors; and those who had a passion for food so strong, that not opening a restaurant wasn't a choice. Of course, there are many family-owned eateries in this city. This is just a sampling of family establishments that have remained despite the many changing faces of San Francisco and their stories: how did they start their concept, what obstacles did they encounter, and how have they remained so successful. What are your favorite places to have a \"welcome home\" meal in the city? Let us know in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Halu-420550434647297/\">Halu\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Halu+Restaurant/@37.7825683,-122.4664565,15z/data=!4m2!3m1!1s0x0:0x5b792c1928b0bac9?sa=X&ved=0ahUKEwiB-cuIsb_aAhXI5J8KHXn1AEwQ_BIIqQEwCg\">312 8th Ave, San Francisco, CA 94118\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3397-new.jpg\" alt=\"Shiso Plum Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shiso Plum Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the Beatles memorabilia-laden walls of Halu, you'll find some of the best \u003ca href=\"https://en.wikipedia.org/wiki/Yakitori\">yakitori\u003c/a> (a Japanese chicken skewer dish) in the city, which shouldn't be surprising considering Halu was one of the only restaurants--if not the only restaurant-- in the Bay Area serving yakitori when it opened in 2008 in San Francisco's Inner Richmond neighborhood. \u003c/p>\n\u003cp>Halu was founded by a married couple from Japan who, given their professions, seemed to be unlikely restaurateurs. Shigemi and Mimi Komiyama, a musician and photographer respectively, didn't consider opening a place of their own until their love for the Bay Area music scene anchored them in San Francisco. It was at this point they realized they couldn't find yakitori in the States. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"People really knew sushi, but no one really knew about yakitori,\" Mimi said. \"So my husband and I decided, 'Why don't we propagate yakitori in the USA?'\"\u003c/p>\n\u003cfigure id=\"attachment_126897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0603-new.jpg\" alt=\"Komiyama Family; Sayaka, Mimi, Shigemi, Erika\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Komiyama Family; Sayaka, Mimi, Shigemi, Erika \u003ccite>(courtesy of Halu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, before settling down in the Bay Area, Shigemi and Mimi attended culinary school in Japan to train in the art of yakitori as well as other Japanese cuisines. This culinary education was encouraged by Shigemi's mother, who paid for their tuition and is the namesake of Halu. \u003c/p>\n\u003cfigure id=\"attachment_126890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3350-new.jpg\" alt=\"Juicy Tsukune Chicken Stuffed Mushroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy Tsukune Chicken Stuffed Mushroom \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After attending culinary school, moving to the Bay, and spending a couple decades satisfying their artistic ambitions, the Komiyamas decided it was time to open up their own yakitori restaurant. \u003c/p>\n\u003cp>Frequented by local musicians, fellow restaurant owners, and adventurous eaters looking to try a new type of cuisine, the word of Halu's yakitori (as well as their ramen) started spreading. Shigemi and Mimi, and their twin daughters Erika and Sayaka came together to successfully run Halu and feed their growing audience. \u003c/p>\n\u003cfigure id=\"attachment_126891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3363-new.jpg\" alt=\"Vegetable Skewers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable Skewers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, their success was not without difficulties. In 2014, Shigemi passed away. \u003c/p>\n\u003cp>\"Four years ago, my father passed away, and we were really thinking about shutting down the place,\" Erika said. \"Eventually, we decided to stay.\"\u003c/p>\n\u003cp>Shigemi's passing was particularly tough for Sayaka, who started out manning the ramen station at Halu while Shigemi handled the yakitori grill. When Shigemi passed away, Sayaka not only lost her father, but was responsible for taking over his position in the restaurant. \u003c/p>\n\u003cp>\"I think that's the most difficult thing for me,\" Sayaka said. \"He taught me how to do everything that I know--the loss was really tough on me and the amount of prep work I had to do. I couldn't work fast enough. I would stay until three in the morning prepping for the next day. I would get frustrated that I can't work as fast as my dad.\"\u003c/p>\n\u003cp>However, as Mimi explained, Sayaka has not only greatly improved over the last four years, but said there was something protecting the family--Sayaka had no plans of leaving the ramen station, but randomly decided to ask her father to teach her how to cook yakitori shortly before Shigemi passed. \u003c/p>\n\u003cfigure id=\"attachment_126892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3368-new.jpg\" alt=\"Tsukune Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tsukune Meatballs \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so mystic. It was the right timing to learn something new,\" Sayaka said. \u003c/p>\n\u003cp>And newness seems to be an appropriate theme for the family team. “Halu” in Japanese means “spring child.” As Mimi explained, springtime is a time of renewal in Japan; school starts, businesses reopen, the cherry blossoms bloom. It is also the time of year Erika and Sayaka were both born. \u003c/p>\n\u003cp>With 10 years under their belt, Sayaka and Erika have taken over day-to-day operations, hoping to give their mother a bit of a break. While there are no immediate plans to expand, Erika says somewhere down the line, they might want to change Halu to a strictly yakitori concept and have a separate operation for their ramen. For now though, the family is perfectly happy with Halu just the way it is. \u003c/p>\n\u003cfigure id=\"attachment_126893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3392-new.jpg\" alt=\"Fried Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Ten years ago in the entire Bay Area, [there were] maybe only two or three yakitori restaurants. Now after 10 years, maybe 30 or 40.\" Mimi said. \"My dream came true. American people started to get to know yakitori.\"\u003c/p>\n\u003ch2>\u003ca href=\"https://mitchellsicecream.com/\">Mitchell’s Ice Cream\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Mitchell's+Ice+Cream/@37.7441872,-122.4249647,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e428d225041:0x3cd43303554b967c!8m2!3d37.744183!4d-122.422776\">688 San Jose Avenue, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg\" alt=\"Larry Mitchell and Bob Mitchell at Mitchell's Ice Cream shop in 195\" width=\"1920\" height=\"1363\" class=\"size-full wp-image-126909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1180x838.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-960x682.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell and Bob Davis (Larry's brother-in-law) at Mitchell's Ice Cream shop in 1953 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larry and Jack Mitchell opened Mitchell’s Ice Cream in June 1953. Since the early 1990s, the day-to-day operations were led by two of Larry’s children, Brian and Linda. In 2016, Larry sadly passed away, leaving Brian and Linda to carry on the Mitchell's legacy. \u003c/p>\n\u003cp>But before the Mitchell’s Ice Cream as we know and love it today opened, the Mitchell family had already planted roots in the Bay Area since the mid 1800s--in the form of a dairy.\u003c/p>\n\u003cp>On 29th and Noe, there was a Mitchell Dairy, owned by Brian and Linda’s great-grandfather. After he passed away in the late 1800s, their great-grandmother eventually closed the dairy and sold off parcels of land in the early 1900s.\u003c/p>\n\u003cp>Years later when Larry and Jack were born, they clearly already had the dairy business in their blood. \u003c/p>\n\u003cp>Larry was a lieutenant in the fire department and Jack was an electrician, and both brothers had a strong love for ice cream--particularly for a shop in the 1940s called Garrett’s. The brothers wanted to make ice cream that was just as good. \u003c/p>\n\u003cfigure id=\"attachment_126907\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-2005.jpg\" alt=\"Larry Mitchell in 2005\" width=\"648\" height=\"864\" class=\"size-full wp-image-126907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-520x693.jpg 520w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell in 2005 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a vacant storefront, the brothers built their own walk-in freezer and worked closely with the dairy from which they got their milk and cream from to begin Mitchell’s with about a dozen flavors. As Brian explained, dairies in the past were a lot more involved with the ice cream-making process, assisting with ingredient sourcing, recipe development, and even providing marketing collateral. \u003c/p>\n\u003cp>In 1965, over a decade after Mitchell’s opened, Larry and Jack began importing mangoes from the Philippines, which gave way to also importing other current Mitchell’s staples like ube (a type of purple yam) and macapuno (a fruit similar to coconuts). \u003c/p>\n\u003cfigure id=\"attachment_126911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3232-new.jpg\" alt=\"Mitchell's cone with Ube Ice Cream and Mango Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's cone with Ube Ice Cream and Mango Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These tropical flavors opened up a completely new fanbase for Mitchell’s, which was launching these ice creams around the same time many people were immigrating to the U.S. from the Philippines. \u003c/p>\n\u003cp>“It’s still our niche, today,” Brian said. “Pretty sure [our father] was the first to make mango ice cream in the U.S., [if not] certainly in the Bay Area.”\u003c/p>\n\u003cp>Now, the Mitchell’s menu has expanded to about 40 flavors at any given time--with mango, ube, and macapuno consistently reserving spots on the list. \u003c/p>\n\u003cfigure id=\"attachment_126912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3230-new.jpg\" alt=\"Mitchell's Cookie Dough and Coconut Pineapple Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's Cookie Dough and Coconut Pineapple Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Being in business for over 60 years, with no signs of slowing down, Brian says a lot of their success is owed to the quality of their ingredients and ice cream, being consistent, and really becoming part of the community. He mentioned their Filipino fanbase continues to be some of their most enthusiastic, as many of them bring relatives visiting from the Philippines to Mitchell’s right after landing at the airport. \u003c/p>\n\u003cp>What’s the future hold for Mitchell’s? \u003c/p>\n\u003cp>“We plan on just staying put,” Brian said. \u003c/p>\n\u003cfigure id=\"attachment_126908\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg\" alt=\"Brian, Larry, and Linda Mitchell in 2014\" width=\"1080\" height=\"810\" class=\"size-full wp-image-126908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Brian, Larry, and Linda Mitchell in 2014 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Mitchell’s continues to thrive, along with its wholesale business to other local restaurants and grocers, Brian and his sister plan to keep Mitchell’s the classic San Francisco ice cream institution it has been for so many decades already. \u003c/p>\n\u003cp>This June is Mitchell's 65th anniversary!\u003c/p>\n\u003ch2>\u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/ICHI+Sushi/@37.7426851,-122.4237301,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e5d2c7a6521:0x85b053e9c7ccccc8!8m2!3d37.7426809!4d-122.4215414\">3369 Mission St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3557-new.jpg\" alt=\"ICHI Sushi's Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ICHI Sushi's Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>ICHI Sushi has its beginnings rooted in 2006 when it was originally a one-person catering company founded by Tim Archuleta--who had been a sushi chef for many years prior to starting ICHI. \u003c/p>\n\u003cp>Although “Ichi” in Japanese means “one,” Tim did have help from his then-girlfriend, and current wife, Erin, who would help Tim out by writing labels for his sushi. \u003c/p>\n\u003cfigure id=\"attachment_126948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ICHI-019-new.jpg\" alt=\"Tim and Erin Archuleta\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-126948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1200x797.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tim and Erin Archuleta \u003ccite>(Menu Stories/Rebecca Goberstein)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up his sushi to tech companies like Google, LinkedIn, and YouTube, ICHI was expanding quite quickly until 2008 when the recession hit. ICHI lost nearly all of their corporate catering accounts within a couple weeks. \u003c/p>\n\u003cp>Tim and Erin then decided to change the model of ICHI, doing pop-ups and social catering. They eventually would become part of the 331 Cortland food incubator program, where they would lay the foundation for what would become ICHI Sushi as we know it today. \u003c/p>\n\u003cfigure id=\"attachment_126898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3549-new.jpg\" alt=\"Cucumber Salad with Miso Tahini Dressing\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cucumber Salad with Miso Tahini Dressing \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After raising the necessary funds, ICHI Sushi opened in September 2010 (after Tim and Erin tied the knot in 2008). Their location in Bernal Heights also used to be a sushi restaurant and when the owner decided to close it, he reached out to Tim and Erin, with whom he had become friends and gave them first dibs on the space. \u003c/p>\n\u003cp>Serving traditional Edo style sushi, ICHI is famed for its simply-done yet flavor-forward approach to nigiri. As Tim explained, each piece of fish is seasoned to complement the natural flavor of the fish--no soy sauce or wasabi necessary. \u003c/p>\n\u003cp>“My dream was for people to really understand what sushi is,” Tim said. He would later explain that he didn’t have his first taste of sushi until he was already working in kitchens while living in Santa Cruz and said it was love at first bite. \u003c/p>\n\u003cfigure id=\"attachment_126935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3570-new.jpg\" alt=\"Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the food, Tim and Erin agree that people come for the experience--the loud music, the casual and jovial atmosphere--eating a good dinner almost becomes the byproduct more than the main intent. \u003c/p>\n\u003cp>“We want people to have fun,” Tim explained. \u003c/p>\n\u003cp>As a fixture in the neighborhood, and a destination for celebrities and San Franciscans alike, one of the toughest things for ICHI was the Japanese earthquake in 2011 which devastated many parts of the country. \u003c/p>\n\u003cp>With 80% of ICHI’s fish being sourced directly from Japan, Erin and Tim had to be really careful with how they would move forward with sourcing. \u003c/p>\n\u003cfigure id=\"attachment_126900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3589-new.jpg\" alt=\"Maguro (Big Eye Tuna) Avocado Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maguro (Big Eye Tuna) Avocado Salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We really had to be supportive of the community [in Japan],” Erin said, “And being very thoughtful and cautious and protecting our customers during the transition in the seas.”\u003c/p>\n\u003cp>With that, as tastes and the restaurant scene itself changes, Tim and Erin emphasize the need to remain consistent. After a stint in a larger space down Mission Street, before returning to their original smaller location, Erin said their current space feels like a “sushi living room,” and she and the rest of the team always want to deliver on that intimate dining experience. \u003c/p>\n\u003cfigure id=\"attachment_126901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3591-new.jpg\" alt=\"Farro with Uni Butter and Shimeji Mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farro with Uni Butter and Shimeji Mushrooms \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with eight years of sushi-stardom, Tim, Erin, and general manager Amy Kunert all agree that a huge component of their success is the Bernal Heights neighborhood itself and their dedication to the citizens and the business owners in the area. \u003c/p>\n\u003cp>“We’re committed. We don’t only want ourselves to succeed, but we want everyone in the neighborhood and everyone moving into the neighborhood to succeed,” Amy said. “It’s a direct reflection on us.” \u003c/p>\n\u003ch2>\u003ca href=\"http://laciccia.com\">La Ciccia\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/La+Ciccia/@37.742016,-122.4288332,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e686375d373:0xfb3a341511914d68!8m2!3d37.7420118!4d-122.4266445\">291 30th St, San Francisco, CA 94131\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3638-new.jpg\" alt=\"Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by husband and wife Massimiliano Conti and Lorella Degan, Massimiliano leads the La Ciccia kitchen while Lorella manages front of house. \u003c/p>\n\u003cfigure id=\"attachment_126950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/la-ciccia.jpg\" alt=\"Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary.\" width=\"1000\" height=\"1504\" class=\"size-full wp-image-126950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-800x1203.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-768x1155.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-798x1200.jpg 798w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-960x1444.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-240x361.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-375x564.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-520x782.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary. \u003ccite>(Courtesy of Massimiliano Conti and Lorella Degan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After over a decade of successful business, Lorella says La Ciccia is a humble restaurant, whose sole focus is providing good food. \u003c/p>\n\u003cp>“Food in Italy is the center of communion,” Lorella said. “Food is not only to feed you as person, it is to feed your soul. It’s a very important part of Italian culture.”\u003c/p>\n\u003cfigure id=\"attachment_126906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3675-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Massimiliano and Lorella originally moved to Washington, D.C. from Italy in the early 1990s, and would later move to San Francisco. Massimiliano is originally from the island of Sardinia and Lorella is from an area just outside of Venice. Both had been to San Francisco before, loved the food scene, weather, and for Massimiliano particularly, the proximity to water.\u003c/p>\n\u003cp>Massimiliano and Lorella shared a love for food and worked in the food and wine world when they first moved to San Francisco, but they never intended to work together. But their mutual “little dream” as Lorella put it, brought them together to create a place to showcase the food of Sardinia. \u003c/p>\n\u003cp>“Everybody goes to Italy. Most of my customers have gone many times. It’s Sicily always, Tuscany, Amalfi Coast, and Rome. But Sardinia is out there in the middle of the Mediterranean, so it’s quite removed. But it’s still a part of Italy.”\u003c/p>\n\u003cfigure id=\"attachment_126904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3653-new.jpg\" alt=\"Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Lorella explained, Sardinian cuisine is straight-forward--letting the main ingredients in a dish shine. Historically, Sardinian food, despite originating from an island, used mostly cured meats (namely pork) and veggies. It was not until the people of Sardinia started venturing to the island’s coast that more seafood was introduced to the Sardinian diet. \u003c/p>\n\u003cp>Now, La Ciccia sources a large amount of their ingredients right from Sardinia, including cured tuna heart and bottarga, a cured fish roe usually from a grey mullet. \u003c/p>\n\u003cp>Bottarga has become a main component of one of La Ciccia’s most popular dishes--their fresh spaghetti with bottarga--which is grated over the pasta, mimicking the look of gold flakes.\u003c/p>\n\u003cfigure id=\"attachment_126905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3673-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The dish is so popular that some people will order the pasta for their main course and ask to have it for dessert as well,” Lorella said. \u003c/p>\n\u003cp>La Ciccia -- which roughly translates to an Italian term of endearment meaning “baby fat”-- celebrated their 12 year anniversary earlier this month. \u003c/p>\n\u003cp>Lorella admits that the restaurant business isn’t easy and staying successful requires “working hard everyday and to challenge yourself everyday.” \u003c/p>\n\u003cp>But she also says that she is lucky to live her dream with her husband daily.\u003c/p>\n\u003cp>“No matter how hard the last day was, the next day is better,” she said. “We never forget where we come from.”\u003c/p>\n\u003cfigure id=\"attachment_126902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3630-new.jpg\" alt=\"Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As La Ciccia has built a loyal and ever-growing clientele, Lorella says that she has seen shifts in who is coming to the restaurant to enjoy their food. The neighborhood, she added, has transitioned and includes more people who have moved in to work at the large tech companies like Facebook and Apple. \u003c/p>\n\u003cp>Despite any changes, though, La Ciccia still remains one of the mainstays in the city for Italian food. Lorella says there’s no immediate plan to expand La Ciccia, or if she and her husband will ever want to start something new down the line, but she said if that ever happened, it would still definitely involve food. \u003c/p>\n\u003ch2>\u003ca href=\"http://ariasf.com\">ARIA Korean Tapas\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Aria+Korean+Tapas/@37.786559,-122.4202647,17z/data=!3m1!4b1!4m5!3m4!1s0x80858091541c151f:0x6429aca5330ad7d9!8m2!3d37.7865548!4d-122.418076\">932 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3293-new.jpg\" alt=\"The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled in a hole-in-the-wall in the Tenderloin, ARIA has become a popular destination for Korean fried chicken and other traditional Korean street food including kimbap (Korean rice rolls) and tteokbokki (spicy rice cakes). \u003c/p>\n\u003cp>Opened by a husband and wife in 2012, their son, Charlie Kim, later joined his parents (after attending UCLA) to help operate the grab-and-go restaurant. \u003c/p>\n\u003cfigure id=\"attachment_126886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg\" alt=\"Charlie (right) and his parents\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Charlie (right) and his parents \u003ccite>(courtesy of Aria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their entire family had been working in the food world far before opening ARIA. Charlie said his paternal grandparents operated a dumpling house in Seoul while his maternal grandparents ran a North Korean-style breakfast and lunch spot in Seoul as well. When his parents married, his mother was also running an American steakhouse outside Seoul, before moving to the U.S. \u003c/p>\n\u003cp>Originally an ailing fish and chips restaurant run by Charlie’s uncle, Charlie’s mother decided to open ARIA after noticing that Korean food in San Francisco was quite expensive and focused on dishes like pancakes, japchae, and stone pot. \u003c/p>\n\u003cp>“Our family wants to offer more of a variety of street food,” Charlie said. \u003c/p>\n\u003cp>Charlie assisted his parents in operating ARIA while he was a sophomore in college and returned full-time in 2016 after graduating from UCLA and working in marketing in Los Angeles. \u003c/p>\n\u003cp>“A family-run restaurant is definitely not an easy system when it comes to a parent and son ownership.” Charlie said. “When I came back in 2016, we really struggled to find ARIA on the same page.”\u003c/p>\n\u003cp>One of the bigger struggles was consolidating the menu and revamping the physical space in the restaurant itself. Both things that Charlie and his parents did not see eye to eye on. \u003c/p>\n\u003cp>Eventually, the family moved to hone in on the grab-and-go concept, eliminating many of their tables and chairs and focusing the menu on their popular Korean fried chicken. \u003c/p>\n\u003cfigure id=\"attachment_126888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3306-new.jpg\" alt=\"Korean Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charlie would also put ARIA on the social media map, infusing their street food menu with street culture on Instagram. While working with local Tenderloin artists, ARIA was eventually contacted by local hip hop musicians, streetwear designers, artists, and media sites for collaborations. \u003c/p>\n\u003cp>Despite consistently selling out of their fried chicken, Charlie says he can’t say if he thinks ARIA is successful, but he said that they are continuously working towards making a name in the street food game. \u003c/p>\n\u003cfigure id=\"attachment_126887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3307.-new.jpg\" alt=\"Ganjung Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ganjung Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I received a lot of questions and consulting requests from a few Korean restaurants in the Bay Area. I always say to them, do not work to make money and pay your bills. Do it to share your culture and people will come,” Charlie said. “Definitely a tough industry and lots of competition, but I enjoy this every day.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Charlie said that he has received requests to open ARIA locations all over the U.S., including New York, LA, and Texas. For now, though, Charlie said a second ARIA location is on the way in the Bay Area and will be announced in the next couple months. \u003c/p>\n\n","blocks":[],"excerpt":"Some of the most successful restaurants in San Francisco are those owned by families with arguably less money and experience than their well-funded counterparts; here are their origin stories and how they've managed to remain culinary landmarks in SF. ","status":"publish","parent":0,"modified":1524180099,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":83,"wordCount":3522},"headData":{"title":"Guide: 5 San Francisco Family-Run Restaurants and How They Started | KQED","description":"Some of the most successful restaurants in San Francisco are those owned by families with arguably less money and experience than their well-funded counterparts; here are their origin stories and how they've managed to remain culinary landmarks in SF. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Guide: 5 San Francisco Family-Run Restaurants and How They Started","datePublished":"2018-04-18T18:41:50.000Z","dateModified":"2018-04-19T23:21:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126878 https://ww2.kqed.org/bayareabites/?p=126878","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/18/guide-5-san-francisco-family-run-restaurants-and-how-they-started/","disqusTitle":"Guide: 5 San Francisco Family-Run Restaurants and How They Started","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","path":"/bayareabites/126878/guide-5-san-francisco-family-run-restaurants-and-how-they-started","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We hear it all the time--this restaurant has shuttered, that restaurant will be closing its doors just after one year of operation. It seems to be the nature of the beast that is San Francisco. With a discerning clientele, ever-climbing rents, and an all-around uber-competitive landscape, it’s hard enough for seasoned restaurateurs with millions behind them to “make it” in this city. Despite this, there are gems scattered throughout San Francisco that have arguably less resources--less money, less manpower, and less experience. Family-owned and operated restaurants make up for what they lack in finances and pedigree with moxie, grit, and something that is hard to come by for many businesses: a type of camaraderie and trust that only comes with working with loved ones. \u003c/p>\n\u003cp>Many of these family-owned restaurants tell a story of an older San Francisco, of businesses founded by immigrants who wanted to build a better future for themselves and their children; of those looking to share a part of their culture with their newfound American neighbors; and those who had a passion for food so strong, that not opening a restaurant wasn't a choice. Of course, there are many family-owned eateries in this city. This is just a sampling of family establishments that have remained despite the many changing faces of San Francisco and their stories: how did they start their concept, what obstacles did they encounter, and how have they remained so successful. What are your favorite places to have a \"welcome home\" meal in the city? Let us know in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Halu-420550434647297/\">Halu\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Halu+Restaurant/@37.7825683,-122.4664565,15z/data=!4m2!3m1!1s0x0:0x5b792c1928b0bac9?sa=X&ved=0ahUKEwiB-cuIsb_aAhXI5J8KHXn1AEwQ_BIIqQEwCg\">312 8th Ave, San Francisco, CA 94118\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3397-new.jpg\" alt=\"Shiso Plum Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shiso Plum Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the Beatles memorabilia-laden walls of Halu, you'll find some of the best \u003ca href=\"https://en.wikipedia.org/wiki/Yakitori\">yakitori\u003c/a> (a Japanese chicken skewer dish) in the city, which shouldn't be surprising considering Halu was one of the only restaurants--if not the only restaurant-- in the Bay Area serving yakitori when it opened in 2008 in San Francisco's Inner Richmond neighborhood. \u003c/p>\n\u003cp>Halu was founded by a married couple from Japan who, given their professions, seemed to be unlikely restaurateurs. Shigemi and Mimi Komiyama, a musician and photographer respectively, didn't consider opening a place of their own until their love for the Bay Area music scene anchored them in San Francisco. It was at this point they realized they couldn't find yakitori in the States. \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>\"People really knew sushi, but no one really knew about yakitori,\" Mimi said. \"So my husband and I decided, 'Why don't we propagate yakitori in the USA?'\"\u003c/p>\n\u003cfigure id=\"attachment_126897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0603-new.jpg\" alt=\"Komiyama Family; Sayaka, Mimi, Shigemi, Erika\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Komiyama Family; Sayaka, Mimi, Shigemi, Erika \u003ccite>(courtesy of Halu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, before settling down in the Bay Area, Shigemi and Mimi attended culinary school in Japan to train in the art of yakitori as well as other Japanese cuisines. This culinary education was encouraged by Shigemi's mother, who paid for their tuition and is the namesake of Halu. \u003c/p>\n\u003cfigure id=\"attachment_126890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3350-new.jpg\" alt=\"Juicy Tsukune Chicken Stuffed Mushroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy Tsukune Chicken Stuffed Mushroom \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After attending culinary school, moving to the Bay, and spending a couple decades satisfying their artistic ambitions, the Komiyamas decided it was time to open up their own yakitori restaurant. \u003c/p>\n\u003cp>Frequented by local musicians, fellow restaurant owners, and adventurous eaters looking to try a new type of cuisine, the word of Halu's yakitori (as well as their ramen) started spreading. Shigemi and Mimi, and their twin daughters Erika and Sayaka came together to successfully run Halu and feed their growing audience. \u003c/p>\n\u003cfigure id=\"attachment_126891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3363-new.jpg\" alt=\"Vegetable Skewers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable Skewers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, their success was not without difficulties. In 2014, Shigemi passed away. \u003c/p>\n\u003cp>\"Four years ago, my father passed away, and we were really thinking about shutting down the place,\" Erika said. \"Eventually, we decided to stay.\"\u003c/p>\n\u003cp>Shigemi's passing was particularly tough for Sayaka, who started out manning the ramen station at Halu while Shigemi handled the yakitori grill. When Shigemi passed away, Sayaka not only lost her father, but was responsible for taking over his position in the restaurant. \u003c/p>\n\u003cp>\"I think that's the most difficult thing for me,\" Sayaka said. \"He taught me how to do everything that I know--the loss was really tough on me and the amount of prep work I had to do. I couldn't work fast enough. I would stay until three in the morning prepping for the next day. I would get frustrated that I can't work as fast as my dad.\"\u003c/p>\n\u003cp>However, as Mimi explained, Sayaka has not only greatly improved over the last four years, but said there was something protecting the family--Sayaka had no plans of leaving the ramen station, but randomly decided to ask her father to teach her how to cook yakitori shortly before Shigemi passed. \u003c/p>\n\u003cfigure id=\"attachment_126892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3368-new.jpg\" alt=\"Tsukune Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tsukune Meatballs \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so mystic. It was the right timing to learn something new,\" Sayaka said. \u003c/p>\n\u003cp>And newness seems to be an appropriate theme for the family team. “Halu” in Japanese means “spring child.” As Mimi explained, springtime is a time of renewal in Japan; school starts, businesses reopen, the cherry blossoms bloom. It is also the time of year Erika and Sayaka were both born. \u003c/p>\n\u003cp>With 10 years under their belt, Sayaka and Erika have taken over day-to-day operations, hoping to give their mother a bit of a break. While there are no immediate plans to expand, Erika says somewhere down the line, they might want to change Halu to a strictly yakitori concept and have a separate operation for their ramen. For now though, the family is perfectly happy with Halu just the way it is. \u003c/p>\n\u003cfigure id=\"attachment_126893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3392-new.jpg\" alt=\"Fried Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Ten years ago in the entire Bay Area, [there were] maybe only two or three yakitori restaurants. Now after 10 years, maybe 30 or 40.\" Mimi said. \"My dream came true. American people started to get to know yakitori.\"\u003c/p>\n\u003ch2>\u003ca href=\"https://mitchellsicecream.com/\">Mitchell’s Ice Cream\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Mitchell's+Ice+Cream/@37.7441872,-122.4249647,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e428d225041:0x3cd43303554b967c!8m2!3d37.744183!4d-122.422776\">688 San Jose Avenue, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg\" alt=\"Larry Mitchell and Bob Mitchell at Mitchell's Ice Cream shop in 195\" width=\"1920\" height=\"1363\" class=\"size-full wp-image-126909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1180x838.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-960x682.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell and Bob Davis (Larry's brother-in-law) at Mitchell's Ice Cream shop in 1953 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larry and Jack Mitchell opened Mitchell’s Ice Cream in June 1953. Since the early 1990s, the day-to-day operations were led by two of Larry’s children, Brian and Linda. In 2016, Larry sadly passed away, leaving Brian and Linda to carry on the Mitchell's legacy. \u003c/p>\n\u003cp>But before the Mitchell’s Ice Cream as we know and love it today opened, the Mitchell family had already planted roots in the Bay Area since the mid 1800s--in the form of a dairy.\u003c/p>\n\u003cp>On 29th and Noe, there was a Mitchell Dairy, owned by Brian and Linda’s great-grandfather. After he passed away in the late 1800s, their great-grandmother eventually closed the dairy and sold off parcels of land in the early 1900s.\u003c/p>\n\u003cp>Years later when Larry and Jack were born, they clearly already had the dairy business in their blood. \u003c/p>\n\u003cp>Larry was a lieutenant in the fire department and Jack was an electrician, and both brothers had a strong love for ice cream--particularly for a shop in the 1940s called Garrett’s. The brothers wanted to make ice cream that was just as good. \u003c/p>\n\u003cfigure id=\"attachment_126907\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-2005.jpg\" alt=\"Larry Mitchell in 2005\" width=\"648\" height=\"864\" class=\"size-full wp-image-126907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-520x693.jpg 520w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell in 2005 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a vacant storefront, the brothers built their own walk-in freezer and worked closely with the dairy from which they got their milk and cream from to begin Mitchell’s with about a dozen flavors. As Brian explained, dairies in the past were a lot more involved with the ice cream-making process, assisting with ingredient sourcing, recipe development, and even providing marketing collateral. \u003c/p>\n\u003cp>In 1965, over a decade after Mitchell’s opened, Larry and Jack began importing mangoes from the Philippines, which gave way to also importing other current Mitchell’s staples like ube (a type of purple yam) and macapuno (a fruit similar to coconuts). \u003c/p>\n\u003cfigure id=\"attachment_126911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3232-new.jpg\" alt=\"Mitchell's cone with Ube Ice Cream and Mango Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's cone with Ube Ice Cream and Mango Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These tropical flavors opened up a completely new fanbase for Mitchell’s, which was launching these ice creams around the same time many people were immigrating to the U.S. from the Philippines. \u003c/p>\n\u003cp>“It’s still our niche, today,” Brian said. “Pretty sure [our father] was the first to make mango ice cream in the U.S., [if not] certainly in the Bay Area.”\u003c/p>\n\u003cp>Now, the Mitchell’s menu has expanded to about 40 flavors at any given time--with mango, ube, and macapuno consistently reserving spots on the list. \u003c/p>\n\u003cfigure id=\"attachment_126912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3230-new.jpg\" alt=\"Mitchell's Cookie Dough and Coconut Pineapple Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's Cookie Dough and Coconut Pineapple Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Being in business for over 60 years, with no signs of slowing down, Brian says a lot of their success is owed to the quality of their ingredients and ice cream, being consistent, and really becoming part of the community. He mentioned their Filipino fanbase continues to be some of their most enthusiastic, as many of them bring relatives visiting from the Philippines to Mitchell’s right after landing at the airport. \u003c/p>\n\u003cp>What’s the future hold for Mitchell’s? \u003c/p>\n\u003cp>“We plan on just staying put,” Brian said. \u003c/p>\n\u003cfigure id=\"attachment_126908\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg\" alt=\"Brian, Larry, and Linda Mitchell in 2014\" width=\"1080\" height=\"810\" class=\"size-full wp-image-126908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Brian, Larry, and Linda Mitchell in 2014 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Mitchell’s continues to thrive, along with its wholesale business to other local restaurants and grocers, Brian and his sister plan to keep Mitchell’s the classic San Francisco ice cream institution it has been for so many decades already. \u003c/p>\n\u003cp>This June is Mitchell's 65th anniversary!\u003c/p>\n\u003ch2>\u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/ICHI+Sushi/@37.7426851,-122.4237301,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e5d2c7a6521:0x85b053e9c7ccccc8!8m2!3d37.7426809!4d-122.4215414\">3369 Mission St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3557-new.jpg\" alt=\"ICHI Sushi's Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ICHI Sushi's Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>ICHI Sushi has its beginnings rooted in 2006 when it was originally a one-person catering company founded by Tim Archuleta--who had been a sushi chef for many years prior to starting ICHI. \u003c/p>\n\u003cp>Although “Ichi” in Japanese means “one,” Tim did have help from his then-girlfriend, and current wife, Erin, who would help Tim out by writing labels for his sushi. \u003c/p>\n\u003cfigure id=\"attachment_126948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ICHI-019-new.jpg\" alt=\"Tim and Erin Archuleta\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-126948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1200x797.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tim and Erin Archuleta \u003ccite>(Menu Stories/Rebecca Goberstein)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up his sushi to tech companies like Google, LinkedIn, and YouTube, ICHI was expanding quite quickly until 2008 when the recession hit. ICHI lost nearly all of their corporate catering accounts within a couple weeks. \u003c/p>\n\u003cp>Tim and Erin then decided to change the model of ICHI, doing pop-ups and social catering. They eventually would become part of the 331 Cortland food incubator program, where they would lay the foundation for what would become ICHI Sushi as we know it today. \u003c/p>\n\u003cfigure id=\"attachment_126898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3549-new.jpg\" alt=\"Cucumber Salad with Miso Tahini Dressing\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cucumber Salad with Miso Tahini Dressing \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After raising the necessary funds, ICHI Sushi opened in September 2010 (after Tim and Erin tied the knot in 2008). Their location in Bernal Heights also used to be a sushi restaurant and when the owner decided to close it, he reached out to Tim and Erin, with whom he had become friends and gave them first dibs on the space. \u003c/p>\n\u003cp>Serving traditional Edo style sushi, ICHI is famed for its simply-done yet flavor-forward approach to nigiri. As Tim explained, each piece of fish is seasoned to complement the natural flavor of the fish--no soy sauce or wasabi necessary. \u003c/p>\n\u003cp>“My dream was for people to really understand what sushi is,” Tim said. He would later explain that he didn’t have his first taste of sushi until he was already working in kitchens while living in Santa Cruz and said it was love at first bite. \u003c/p>\n\u003cfigure id=\"attachment_126935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3570-new.jpg\" alt=\"Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the food, Tim and Erin agree that people come for the experience--the loud music, the casual and jovial atmosphere--eating a good dinner almost becomes the byproduct more than the main intent. \u003c/p>\n\u003cp>“We want people to have fun,” Tim explained. \u003c/p>\n\u003cp>As a fixture in the neighborhood, and a destination for celebrities and San Franciscans alike, one of the toughest things for ICHI was the Japanese earthquake in 2011 which devastated many parts of the country. \u003c/p>\n\u003cp>With 80% of ICHI’s fish being sourced directly from Japan, Erin and Tim had to be really careful with how they would move forward with sourcing. \u003c/p>\n\u003cfigure id=\"attachment_126900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3589-new.jpg\" alt=\"Maguro (Big Eye Tuna) Avocado Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maguro (Big Eye Tuna) Avocado Salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We really had to be supportive of the community [in Japan],” Erin said, “And being very thoughtful and cautious and protecting our customers during the transition in the seas.”\u003c/p>\n\u003cp>With that, as tastes and the restaurant scene itself changes, Tim and Erin emphasize the need to remain consistent. After a stint in a larger space down Mission Street, before returning to their original smaller location, Erin said their current space feels like a “sushi living room,” and she and the rest of the team always want to deliver on that intimate dining experience. \u003c/p>\n\u003cfigure id=\"attachment_126901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3591-new.jpg\" alt=\"Farro with Uni Butter and Shimeji Mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farro with Uni Butter and Shimeji Mushrooms \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with eight years of sushi-stardom, Tim, Erin, and general manager Amy Kunert all agree that a huge component of their success is the Bernal Heights neighborhood itself and their dedication to the citizens and the business owners in the area. \u003c/p>\n\u003cp>“We’re committed. We don’t only want ourselves to succeed, but we want everyone in the neighborhood and everyone moving into the neighborhood to succeed,” Amy said. “It’s a direct reflection on us.” \u003c/p>\n\u003ch2>\u003ca href=\"http://laciccia.com\">La Ciccia\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/La+Ciccia/@37.742016,-122.4288332,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e686375d373:0xfb3a341511914d68!8m2!3d37.7420118!4d-122.4266445\">291 30th St, San Francisco, CA 94131\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3638-new.jpg\" alt=\"Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by husband and wife Massimiliano Conti and Lorella Degan, Massimiliano leads the La Ciccia kitchen while Lorella manages front of house. \u003c/p>\n\u003cfigure id=\"attachment_126950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/la-ciccia.jpg\" alt=\"Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary.\" width=\"1000\" height=\"1504\" class=\"size-full wp-image-126950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-800x1203.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-768x1155.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-798x1200.jpg 798w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-960x1444.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-240x361.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-375x564.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-520x782.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary. \u003ccite>(Courtesy of Massimiliano Conti and Lorella Degan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After over a decade of successful business, Lorella says La Ciccia is a humble restaurant, whose sole focus is providing good food. \u003c/p>\n\u003cp>“Food in Italy is the center of communion,” Lorella said. “Food is not only to feed you as person, it is to feed your soul. It’s a very important part of Italian culture.”\u003c/p>\n\u003cfigure id=\"attachment_126906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3675-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Massimiliano and Lorella originally moved to Washington, D.C. from Italy in the early 1990s, and would later move to San Francisco. Massimiliano is originally from the island of Sardinia and Lorella is from an area just outside of Venice. Both had been to San Francisco before, loved the food scene, weather, and for Massimiliano particularly, the proximity to water.\u003c/p>\n\u003cp>Massimiliano and Lorella shared a love for food and worked in the food and wine world when they first moved to San Francisco, but they never intended to work together. But their mutual “little dream” as Lorella put it, brought them together to create a place to showcase the food of Sardinia. \u003c/p>\n\u003cp>“Everybody goes to Italy. Most of my customers have gone many times. It’s Sicily always, Tuscany, Amalfi Coast, and Rome. But Sardinia is out there in the middle of the Mediterranean, so it’s quite removed. But it’s still a part of Italy.”\u003c/p>\n\u003cfigure id=\"attachment_126904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3653-new.jpg\" alt=\"Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Lorella explained, Sardinian cuisine is straight-forward--letting the main ingredients in a dish shine. Historically, Sardinian food, despite originating from an island, used mostly cured meats (namely pork) and veggies. It was not until the people of Sardinia started venturing to the island’s coast that more seafood was introduced to the Sardinian diet. \u003c/p>\n\u003cp>Now, La Ciccia sources a large amount of their ingredients right from Sardinia, including cured tuna heart and bottarga, a cured fish roe usually from a grey mullet. \u003c/p>\n\u003cp>Bottarga has become a main component of one of La Ciccia’s most popular dishes--their fresh spaghetti with bottarga--which is grated over the pasta, mimicking the look of gold flakes.\u003c/p>\n\u003cfigure id=\"attachment_126905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3673-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The dish is so popular that some people will order the pasta for their main course and ask to have it for dessert as well,” Lorella said. \u003c/p>\n\u003cp>La Ciccia -- which roughly translates to an Italian term of endearment meaning “baby fat”-- celebrated their 12 year anniversary earlier this month. \u003c/p>\n\u003cp>Lorella admits that the restaurant business isn’t easy and staying successful requires “working hard everyday and to challenge yourself everyday.” \u003c/p>\n\u003cp>But she also says that she is lucky to live her dream with her husband daily.\u003c/p>\n\u003cp>“No matter how hard the last day was, the next day is better,” she said. “We never forget where we come from.”\u003c/p>\n\u003cfigure id=\"attachment_126902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3630-new.jpg\" alt=\"Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As La Ciccia has built a loyal and ever-growing clientele, Lorella says that she has seen shifts in who is coming to the restaurant to enjoy their food. The neighborhood, she added, has transitioned and includes more people who have moved in to work at the large tech companies like Facebook and Apple. \u003c/p>\n\u003cp>Despite any changes, though, La Ciccia still remains one of the mainstays in the city for Italian food. Lorella says there’s no immediate plan to expand La Ciccia, or if she and her husband will ever want to start something new down the line, but she said if that ever happened, it would still definitely involve food. \u003c/p>\n\u003ch2>\u003ca href=\"http://ariasf.com\">ARIA Korean Tapas\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Aria+Korean+Tapas/@37.786559,-122.4202647,17z/data=!3m1!4b1!4m5!3m4!1s0x80858091541c151f:0x6429aca5330ad7d9!8m2!3d37.7865548!4d-122.418076\">932 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3293-new.jpg\" alt=\"The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled in a hole-in-the-wall in the Tenderloin, ARIA has become a popular destination for Korean fried chicken and other traditional Korean street food including kimbap (Korean rice rolls) and tteokbokki (spicy rice cakes). \u003c/p>\n\u003cp>Opened by a husband and wife in 2012, their son, Charlie Kim, later joined his parents (after attending UCLA) to help operate the grab-and-go restaurant. \u003c/p>\n\u003cfigure id=\"attachment_126886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg\" alt=\"Charlie (right) and his parents\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Charlie (right) and his parents \u003ccite>(courtesy of Aria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their entire family had been working in the food world far before opening ARIA. Charlie said his paternal grandparents operated a dumpling house in Seoul while his maternal grandparents ran a North Korean-style breakfast and lunch spot in Seoul as well. When his parents married, his mother was also running an American steakhouse outside Seoul, before moving to the U.S. \u003c/p>\n\u003cp>Originally an ailing fish and chips restaurant run by Charlie’s uncle, Charlie’s mother decided to open ARIA after noticing that Korean food in San Francisco was quite expensive and focused on dishes like pancakes, japchae, and stone pot. \u003c/p>\n\u003cp>“Our family wants to offer more of a variety of street food,” Charlie said. \u003c/p>\n\u003cp>Charlie assisted his parents in operating ARIA while he was a sophomore in college and returned full-time in 2016 after graduating from UCLA and working in marketing in Los Angeles. \u003c/p>\n\u003cp>“A family-run restaurant is definitely not an easy system when it comes to a parent and son ownership.” Charlie said. “When I came back in 2016, we really struggled to find ARIA on the same page.”\u003c/p>\n\u003cp>One of the bigger struggles was consolidating the menu and revamping the physical space in the restaurant itself. Both things that Charlie and his parents did not see eye to eye on. \u003c/p>\n\u003cp>Eventually, the family moved to hone in on the grab-and-go concept, eliminating many of their tables and chairs and focusing the menu on their popular Korean fried chicken. \u003c/p>\n\u003cfigure id=\"attachment_126888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3306-new.jpg\" alt=\"Korean Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charlie would also put ARIA on the social media map, infusing their street food menu with street culture on Instagram. While working with local Tenderloin artists, ARIA was eventually contacted by local hip hop musicians, streetwear designers, artists, and media sites for collaborations. \u003c/p>\n\u003cp>Despite consistently selling out of their fried chicken, Charlie says he can’t say if he thinks ARIA is successful, but he said that they are continuously working towards making a name in the street food game. \u003c/p>\n\u003cfigure id=\"attachment_126887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3307.-new.jpg\" alt=\"Ganjung Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ganjung Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I received a lot of questions and consulting requests from a few Korean restaurants in the Bay Area. I always say to them, do not work to make money and pay your bills. Do it to share your culture and people will come,” Charlie said. “Definitely a tough industry and lots of competition, but I enjoy this every day.”\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>Charlie said that he has received requests to open ARIA locations all over the U.S., including New York, LA, and Texas. For now, though, Charlie said a second ARIA location is on the way in the Bay Area and will be announced in the next couple months. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126878/guide-5-san-francisco-family-run-restaurants-and-how-they-started","authors":["11494"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_63","bayareabites_11028","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_16111","bayareabites_16105","bayareabites_16112","bayareabites_312","bayareabites_8834","bayareabites_335","bayareabites_12468","bayareabites_8420","bayareabites_16106","bayareabites_336"],"featImg":"bayareabites_126910","label":"source_bayareabites_126878"},"bayareabites_88490":{"type":"posts","id":"bayareabites_88490","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88490","score":null,"sort":[1412870891000]},"guestAuthors":[],"slug":"check-please-bay-area-revisits-3-mediterranean-restaurants-in-new-episode","title":"Check, Please! Bay Area Revisits 3 Mediterranean Restaurants in New Episode","publishDate":1412870891,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In this episode, we revisit three Mediterranean-themed restaurants from previous series. Our first stop serves dishes you’ll find on the busy side streets of Rome. Now you can enjoy them in San Francisco at \u003ca href=\"http://blogs.kqed.org/checkplease/2011/09/22/ristorante-ideale-restaurant-info/\" target=\"_blank\">Ristorante Ideale\u003c/a>. Then, a casual place in Berkeley where energetic and charming staff serves crispy wrappers surrounding flavorful fillings at \u003ca href=\"http://blogs.kqed.org/checkplease/2009/05/22/la-mediterranee-restaurant-info/\" target=\"_blank\">Le Mediterranee\u003c/a>. Lastly, homey comfort, a warm welcome and pungent, lively flavors contrast with those of the Italian mainland at a Sardinian spot located in San Francisco called \u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/la-ciccia-restaurant-info/\" target=\"_blank\">La Ciccia\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">episode airs on KQED 9\u003c/a> this eve at 7:30pm or watch it online now.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=JLE9fmM8L3c]\n\u003c/p>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Revisit three Mediterranean restaurants from previous series: Ristorante Ideale (SF), Le Mediterranee (Berkeley), La Ciccia (SF)","status":"publish","parent":0,"modified":1412890543,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":112},"headData":{"title":"Check, Please! Bay Area Revisits 3 Mediterranean Restaurants in New Episode | KQED","description":"Revisit three Mediterranean restaurants from previous series: Ristorante Ideale (SF), Le Mediterranee (Berkeley), La Ciccia (SF)","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! Bay Area Revisits 3 Mediterranean Restaurants in New Episode","datePublished":"2014-10-09T16:08:11.000Z","dateModified":"2014-10-09T21:35:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"88490 http://blogs.kqed.org/bayareabites/?p=88490","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/09/check-please-bay-area-revisits-3-mediterranean-restaurants-in-new-episode/","disqusTitle":"Check, Please! Bay Area Revisits 3 Mediterranean Restaurants in New Episode","path":"/bayareabites/88490/check-please-bay-area-revisits-3-mediterranean-restaurants-in-new-episode","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In this episode, we revisit three Mediterranean-themed restaurants from previous series. Our first stop serves dishes you’ll find on the busy side streets of Rome. Now you can enjoy them in San Francisco at \u003ca href=\"http://blogs.kqed.org/checkplease/2011/09/22/ristorante-ideale-restaurant-info/\" target=\"_blank\">Ristorante Ideale\u003c/a>. Then, a casual place in Berkeley where energetic and charming staff serves crispy wrappers surrounding flavorful fillings at \u003ca href=\"http://blogs.kqed.org/checkplease/2009/05/22/la-mediterranee-restaurant-info/\" target=\"_blank\">Le Mediterranee\u003c/a>. Lastly, homey comfort, a warm welcome and pungent, lively flavors contrast with those of the Italian mainland at a Sardinian spot located in San Francisco called \u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/la-ciccia-restaurant-info/\" target=\"_blank\">La Ciccia\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">episode airs on KQED 9\u003c/a> this eve at 7:30pm or watch it online now.\u003c/p>\n\u003cp>\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/JLE9fmM8L3c'\n title='//www.youtube.com/embed/JLE9fmM8L3c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88490/check-please-bay-area-revisits-3-mediterranean-restaurants-in-new-episode","authors":["5014"],"categories":["bayareabites_109","bayareabites_45","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_763","bayareabites_8420","bayareabites_13868","bayareabites_153","bayareabites_9745"],"featImg":"bayareabites_88497","label":"bayareabites"},"bayareabites_41487":{"type":"posts","id":"bayareabites_41487","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41487","score":null,"sort":[1338562814000]},"guestAuthors":[],"slug":"best-first-date-spots-in-san-francisco-marin-and-sonoma-counties","title":"Best first date spots in San Francisco, Marin, and Sonoma counties","publishDate":1338562814,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\" alt=\"couples\" title=\"couples\" width=\"560\" height=\"500\" class=\"alignnone size-full wp-image-43979\">\u003c/a>\u003cbr>\n\u003cem>Photos: Pamela Palma\u003c/em>\u003c/p>\n\u003cp>Where's the best place to take a first date? From the romantically-lit and intimate to the no-pressure fun and casual spots, we've rounded up the best places in three counties to dine with someone you're just getting to know. Read on...\u003c/p>\n\u003cp>\u003ca href=\"http://laciccia.com/\">1) La Ciccia\u003c/a>, San Francisco (Noe Valley)\u003cbr>\nNot since \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> has an Italian restaurant, focused on a single region, captured the hearts of so many diners. Cozy and intimate, this Noe Valley eatery is where to go when you want to up the romance ante.\u003c/p>\n\u003cp>Focusing entirely on his native cuisine from Sardegna, chef Massimiliano Conti sticks to his roots with a rustic, seafood-focused menu and an impressive wine list that showcases the region’s interesting offerings like Cannonau and Vermentino. The octopus stew is a staple for many diners.\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">2) State Bird Provisions\u003c/a>, San Francisco (Lower Fillmore)\u003cbr>\nIf your date is into the Bay Area food scene go to State Bird Provisions, one of the coolest new spots where you are likely to see San Francisco chefs dining. What started off as a way for chefs Stuart Brioza and Nicole Krasinski, formerly of Rubicon, to deep-fry quail (California’s state bird) has developed into one of San Francisco’s most innovative menus. Some dishes are served Dim Sum style, others can be ordered, everything arrives at the whim of the kitchen, and it’s all delicious. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">3) The Ferry Building\u003c/a>, San Francisco (Embarcadero)\u003cbr>\nIt seems nearly impossible to have a boring date at a marketplace that offers so much. Try \u003ca href=\"http://www.ferrybuildingmarketplace.com/hog_island_oyster_company.php\">Hog Island Oyster Company\u003c/a> for a super social happy hour Monday through Thursday, or meet up on a Saturday morning for celebrity-chef-spotting at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">farmers’ market\u003c/a>. Grab a meat cone or a satisfying sandwich from \u003ca href=\"http://www.ferrybuildingmarketplace.com/boccalone_shop_page.php\">Boccalone\u003c/a> or a loaf of bread from \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme\u003c/a> and a wheel of Red Hawk from \u003ca href=\"http://www.ferrybuildingmarketplace.com/cowgirl_creamery.php\">Cowgirl Creamery\u003c/a> to make your own, then head to the dock to watch the boats pass by.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brazenheadsf.com/\">4) Brazen Head\u003c/a>, San Francisco (Marina)\u003cbr>\nOne of San Francisco's best late-night restaurants has flown under the radar since it opened in 1980. Belly up to the bar for a classic gin martini from a charming curmudgeon of a bartender and enjoy it with a plate of oysters and a spot-on French onion gratinee soup. A petite filet, some shrimp scampi, and the flattering dim light of the tiny dining room add up to romance galore. The best part? They serve dinner until 1am.\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/\">5) Bar Bocce\u003c/a>, Sausalito\u003cbr>\nThe newest addition to Sausalito’s tourist-friendly and locally-beloved food and wine scene is an idyllic spot for a first date. Watch the sun set over the harbor from any of the outdoor couches or tables surrounding the fire pit, or ignore the natural beauty in favor of athletics as you toss a bocce ball forward and a glass of wine back. Though the food is secondary to the setting and the innovative wine-cocktail list, Bar Bocce is absolutely worth a visit for a first date--even if it's just with a friend.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorellacaffe.com/\">6) Sorella Caffe\u003c/a>, Fairfax\u003cbr>\nClassically Fairfaxian-casual, Sorella Caffe has a skilled, low-key staff and solid Italian food with flair. Special touches like a live piano player, a round windowed dining room and a fireplace that makes diners feel as though they're enjoying their gorgonzola ravioli in a toasty, warm yurt. Sorella is a comfortable spot to get to know someone while enjoying a little whimsy-- a giant communal wheel of Parmesan cheese arrives as the menus do and diners are presented with a bowlful of gummy bears to dig through while perusing the dessert menu.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurantpicco.com/\">7) Picco\u003c/a>, Larkspur\u003cbr>\nLet's face it--you can't go wrong taking a date to ANY of \u003ca href=\"http://www.restaurantpicco.com/docs/picco_presskit.pdf\">Bruce Hill's\u003c/a> restaurants. \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>, \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, and \u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> are all excellent establishments on their own merits, but there's something about Picco that is so cozy and inviting that it's hard to imagine any first date that takes place here not being a success. After a dinner of Hill's made-to-order risotto of the day, paired with one of the restaurant's signature cocktails, take a stroll through downtown Larkspur to enjoy the fresh Marin air.\u003c/p>\n\u003cp>\u003ca href=\"http://www.underwoodgraton.com/\">8) Underwood\u003c/a>, Graton\u003cbr>\nSure, it's a drive from just about anywhere in Sonoma, Marin, or San Francisco Counties--unless you happen to be one of the 1900 people who live in Graton--but the Underwood Bar and Bistro is worth a trek of any distance to eat chef Matthew Greenbaum's food while sitting quietly amongst the wine country movers-and-shakers who come to their hometown restaurant for a little slice of sophistication. Sharing several small plates of tapas and some innovative cocktails like a \u003ca href=\"http://www.underwoodgraton.com/cocktail.pdf\">French Martini\u003c/a> is a great way to break the ice. And hey, if the date goes REALLY well, you can breakfast at Greenbaum's \u003ca href=\"http://willowwoodgraton.com/\">Willow Wood\u003c/a> across the street...the next morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">9) Scopa\u003c/a>, Healdsburg\u003cbr>\nIn a town where antiques and San Francisco Marina-district overflow comprise more of the population during the summertime than native Healdsburgers do, Scopa is a bastion of good, homey food with a hip atmosphere that caters to tourists and locals alike. Scopa is right on the town's central square, and a stroll around the grassy park and a little window-shopping while you wait for your table sets the tone for a casual yet intimate evening. Don't miss Nonna's chicken, a recipe handed down from NorCal local chef Ari Rosen's grandmother. A perfect mix of local and carefully-selected Italian wines are de rigeur. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.diavolapizzeria.com/\">10) Diavola\u003c/a>, Geyserville\u003cbr>\nThe more casual \"little brother\" of the former \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11795/r-i-p-santi/\">Santi\u003c/a> (R.I.P.), Geyserville's Diavola focuses on turning basic local ingredients into the most delicious pizza, pasta, and housemade salumi and sausages. In addition to a 'dine-at-the table' date, Diavola offers a plethora of options for a picnic date. Grab some homemade pickles and pate from the take-out case, and enjoy your meal outdoors with a bottle of local wine at any of the dozens of wineries within a 10-mile radius.\u003c/p>\n\n","blocks":[],"excerpt":"Where's the best place to take a first date? We round up ten varied, vetted spots to ensure your first dinner a deux is unforgettable.","status":"publish","parent":0,"modified":1338393043,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1043},"headData":{"title":"Best first date spots in San Francisco, Marin, and Sonoma counties | KQED","description":"Where's the best place to take a first date? We round up ten varied, vetted spots to ensure your first dinner a deux is unforgettable.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Best first date spots in San Francisco, Marin, and Sonoma counties","datePublished":"2012-06-01T15:00:14.000Z","dateModified":"2012-05-30T15:50:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"41487 http://blogs.kqed.org/bayareabites/?p=41487","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/01/best-first-date-spots-in-san-francisco-marin-and-sonoma-counties/","disqusTitle":"Best first date spots in San Francisco, Marin, and Sonoma counties","path":"/bayareabites/41487/best-first-date-spots-in-san-francisco-marin-and-sonoma-counties","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\" alt=\"couples\" title=\"couples\" width=\"560\" height=\"500\" class=\"alignnone size-full wp-image-43979\">\u003c/a>\u003cbr>\n\u003cem>Photos: Pamela Palma\u003c/em>\u003c/p>\n\u003cp>Where's the best place to take a first date? From the romantically-lit and intimate to the no-pressure fun and casual spots, we've rounded up the best places in three counties to dine with someone you're just getting to know. Read on...\u003c/p>\n\u003cp>\u003ca href=\"http://laciccia.com/\">1) La Ciccia\u003c/a>, San Francisco (Noe Valley)\u003cbr>\nNot since \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> has an Italian restaurant, focused on a single region, captured the hearts of so many diners. Cozy and intimate, this Noe Valley eatery is where to go when you want to up the romance ante.\u003c/p>\n\u003cp>Focusing entirely on his native cuisine from Sardegna, chef Massimiliano Conti sticks to his roots with a rustic, seafood-focused menu and an impressive wine list that showcases the region’s interesting offerings like Cannonau and Vermentino. The octopus stew is a staple for many diners.\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">2) State Bird Provisions\u003c/a>, San Francisco (Lower Fillmore)\u003cbr>\nIf your date is into the Bay Area food scene go to State Bird Provisions, one of the coolest new spots where you are likely to see San Francisco chefs dining. What started off as a way for chefs Stuart Brioza and Nicole Krasinski, formerly of Rubicon, to deep-fry quail (California’s state bird) has developed into one of San Francisco’s most innovative menus. Some dishes are served Dim Sum style, others can be ordered, everything arrives at the whim of the kitchen, and it’s all delicious. \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.ferrybuildingmarketplace.com/\">3) The Ferry Building\u003c/a>, San Francisco (Embarcadero)\u003cbr>\nIt seems nearly impossible to have a boring date at a marketplace that offers so much. Try \u003ca href=\"http://www.ferrybuildingmarketplace.com/hog_island_oyster_company.php\">Hog Island Oyster Company\u003c/a> for a super social happy hour Monday through Thursday, or meet up on a Saturday morning for celebrity-chef-spotting at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">farmers’ market\u003c/a>. Grab a meat cone or a satisfying sandwich from \u003ca href=\"http://www.ferrybuildingmarketplace.com/boccalone_shop_page.php\">Boccalone\u003c/a> or a loaf of bread from \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme\u003c/a> and a wheel of Red Hawk from \u003ca href=\"http://www.ferrybuildingmarketplace.com/cowgirl_creamery.php\">Cowgirl Creamery\u003c/a> to make your own, then head to the dock to watch the boats pass by.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brazenheadsf.com/\">4) Brazen Head\u003c/a>, San Francisco (Marina)\u003cbr>\nOne of San Francisco's best late-night restaurants has flown under the radar since it opened in 1980. Belly up to the bar for a classic gin martini from a charming curmudgeon of a bartender and enjoy it with a plate of oysters and a spot-on French onion gratinee soup. A petite filet, some shrimp scampi, and the flattering dim light of the tiny dining room add up to romance galore. The best part? They serve dinner until 1am.\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/\">5) Bar Bocce\u003c/a>, Sausalito\u003cbr>\nThe newest addition to Sausalito’s tourist-friendly and locally-beloved food and wine scene is an idyllic spot for a first date. Watch the sun set over the harbor from any of the outdoor couches or tables surrounding the fire pit, or ignore the natural beauty in favor of athletics as you toss a bocce ball forward and a glass of wine back. Though the food is secondary to the setting and the innovative wine-cocktail list, Bar Bocce is absolutely worth a visit for a first date--even if it's just with a friend.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorellacaffe.com/\">6) Sorella Caffe\u003c/a>, Fairfax\u003cbr>\nClassically Fairfaxian-casual, Sorella Caffe has a skilled, low-key staff and solid Italian food with flair. Special touches like a live piano player, a round windowed dining room and a fireplace that makes diners feel as though they're enjoying their gorgonzola ravioli in a toasty, warm yurt. Sorella is a comfortable spot to get to know someone while enjoying a little whimsy-- a giant communal wheel of Parmesan cheese arrives as the menus do and diners are presented with a bowlful of gummy bears to dig through while perusing the dessert menu.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurantpicco.com/\">7) Picco\u003c/a>, Larkspur\u003cbr>\nLet's face it--you can't go wrong taking a date to ANY of \u003ca href=\"http://www.restaurantpicco.com/docs/picco_presskit.pdf\">Bruce Hill's\u003c/a> restaurants. \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>, \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, and \u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> are all excellent establishments on their own merits, but there's something about Picco that is so cozy and inviting that it's hard to imagine any first date that takes place here not being a success. After a dinner of Hill's made-to-order risotto of the day, paired with one of the restaurant's signature cocktails, take a stroll through downtown Larkspur to enjoy the fresh Marin air.\u003c/p>\n\u003cp>\u003ca href=\"http://www.underwoodgraton.com/\">8) Underwood\u003c/a>, Graton\u003cbr>\nSure, it's a drive from just about anywhere in Sonoma, Marin, or San Francisco Counties--unless you happen to be one of the 1900 people who live in Graton--but the Underwood Bar and Bistro is worth a trek of any distance to eat chef Matthew Greenbaum's food while sitting quietly amongst the wine country movers-and-shakers who come to their hometown restaurant for a little slice of sophistication. Sharing several small plates of tapas and some innovative cocktails like a \u003ca href=\"http://www.underwoodgraton.com/cocktail.pdf\">French Martini\u003c/a> is a great way to break the ice. And hey, if the date goes REALLY well, you can breakfast at Greenbaum's \u003ca href=\"http://willowwoodgraton.com/\">Willow Wood\u003c/a> across the street...the next morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">9) Scopa\u003c/a>, Healdsburg\u003cbr>\nIn a town where antiques and San Francisco Marina-district overflow comprise more of the population during the summertime than native Healdsburgers do, Scopa is a bastion of good, homey food with a hip atmosphere that caters to tourists and locals alike. Scopa is right on the town's central square, and a stroll around the grassy park and a little window-shopping while you wait for your table sets the tone for a casual yet intimate evening. Don't miss Nonna's chicken, a recipe handed down from NorCal local chef Ari Rosen's grandmother. A perfect mix of local and carefully-selected Italian wines are de rigeur. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.diavolapizzeria.com/\">10) Diavola\u003c/a>, Geyserville\u003cbr>\nThe more casual \"little brother\" of the former \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11795/r-i-p-santi/\">Santi\u003c/a> (R.I.P.), Geyserville's Diavola focuses on turning basic local ingredients into the most delicious pizza, pasta, and housemade salumi and sausages. In addition to a 'dine-at-the table' date, Diavola offers a plethora of options for a picnic date. Grab some homemade pickles and pate from the take-out case, and enjoy your meal outdoors with a bottle of local wine at any of the dozens of wineries within a 10-mile radius.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41487/best-first-date-spots-in-san-francisco-marin-and-sonoma-counties","authors":["5325"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_50","bayareabites_1763","bayareabites_1807","bayareabites_90","bayareabites_61"],"tags":["bayareabites_9644","bayareabites_10312","bayareabites_10315","bayareabites_2975","bayareabites_10311","bayareabites_4153","bayareabites_8420","bayareabites_367","bayareabites_1388","bayareabites_92","bayareabites_14745","bayareabites_10310","bayareabites_10314","bayareabites_10313","bayareabites_3788"],"featImg":"bayareabites_41515","label":"bayareabites"},"bayareabites_17444":{"type":"posts","id":"bayareabites_17444","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17444","score":null,"sort":[1286492662000]},"guestAuthors":[],"slug":"check-please-bay-area-la-ciccia-sushi-groove-babalous","title":"Check, Please! Bay Area: La Ciccia, Sushi Groove, Babalou's","publishDate":1286492662,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/check-please-bay-area-season-5-episode-7/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cp507-group500.jpg\" alt=\"Check, Please! Bay Area Season 5 episode 7\" title=\"Check, Please! Bay Area Season 5 episode 7\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-17445\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 7 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday October 7\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as \u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/check-please-bay-area-season-5-episode-7/\">view the entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The seventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/la-ciccia-restaurant-info/\">La Ciccia\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/sushi-groove-restaurant-info/\">Sushi Groove\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/babalous-restaurant-info/\">Babalou's Mediterranean Restaurant\u003c/a> (Walnut Creek).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The seventh episode of the season features these restaurants: \u003cstrong>La Ciccia\u003c/strong> (San Francisco), \u003cstrong>Sushi Groove\u003c/strong> (San Francisco) and \u003cstrong>Babalou's Mediterranean Restaurant\u003c/strong> (Walnut Creek).\r\n","status":"publish","parent":0,"modified":1286492662,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":93},"headData":{"title":"Check, Please! Bay Area: La Ciccia, Sushi Groove, Babalou's | KQED","description":"The seventh episode of the season features these restaurants: La Ciccia (San Francisco), Sushi Groove (San Francisco) and Babalou's Mediterranean Restaurant (Walnut Creek).\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! Bay Area: La Ciccia, Sushi Groove, Babalou's","datePublished":"2010-10-07T23:04:22.000Z","dateModified":"2010-10-07T23:04:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17444 http://blogs.kqed.org/bayareabites/?p=17444","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/07/check-please-bay-area-la-ciccia-sushi-groove-babalous/","disqusTitle":"Check, Please! Bay Area: La Ciccia, Sushi Groove, Babalou's","path":"/bayareabites/17444/check-please-bay-area-la-ciccia-sushi-groove-babalous","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/check-please-bay-area-season-5-episode-7/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cp507-group500.jpg\" alt=\"Check, Please! Bay Area Season 5 episode 7\" title=\"Check, Please! Bay Area Season 5 episode 7\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-17445\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 7 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday October 7\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as \u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/check-please-bay-area-season-5-episode-7/\">view the entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The seventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/la-ciccia-restaurant-info/\">La Ciccia\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/sushi-groove-restaurant-info/\">Sushi Groove\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/babalous-restaurant-info/\">Babalou's Mediterranean Restaurant\u003c/a> (Walnut Creek).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17444/check-please-bay-area-la-ciccia-sushi-groove-babalous","authors":["5014"],"categories":["bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_8422","bayareabites_757","bayareabites_763","bayareabites_46","bayareabites_8420","bayareabites_8421"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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. 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