Bay Area Bites Guide to 5 Favorite Spots For Mediterranean Food in Berkeley, Emeryville, Albany and San Pablo
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Visit her website, wanderingspoon.com, to learn more about her culinary adventures.","avatar":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Thy Tran | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/thy-tran"},"catherine-nash":{"type":"authors","id":"5023","meta":{"index":"authors_1591205172","id":"5023","found":true},"name":"Catherine Nash","firstName":"Catherine","lastName":"Nash","slug":"catherine-nash","email":"catherinewnash@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I grew up in the South where it was common for a meal to include more platters of food than people. I survived on a childhood of sausage biscuits, fried chicken, fried clams, ham rolls, shrimp cocktail, pickled peaches, homemade ice cream, and lemon tarts, and I thought that getting your tomatoes from a paper bag your neighbor left on the doorstep or knowing the name of your favorite corn was normal (Silver Queen was mine). Now I'm a San Francisco-based freelance food writer who's been published in Olive magazine, Best Food Writing, the Oakland Tribune, The Onion, Northside San Francisco and other local publications. As most of my attempts to reproduce childhood favorites in my own kitchen have ended in crushing disappointment, I eat out four to five times a week and cook healthy meals when I'm at home.","avatar":"https://secure.gravatar.com/avatar/99159db1e7c457e5d3067b6ce938b56a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Catherine Nash | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/99159db1e7c457e5d3067b6ce938b56a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/99159db1e7c457e5d3067b6ce938b56a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/catherine-nash"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"annamindess":{"type":"authors","id":"5283","meta":{"index":"authors_1591205172","id":"5283","found":true},"name":"Anna Mindess","firstName":"Anna","lastName":"Mindess","slug":"annamindess","email":"amindess@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"berkeleysidenosh":{"type":"authors","id":"5592","meta":{"index":"authors_1591205172","id":"5592","found":true},"name":"Berkeleyside NOSH","firstName":"Berkeleyside","lastName":"NOSH","slug":"berkeleysidenosh","email":"nosh@berkeleyside.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.berkeleyside.com/nosh/\">NOSH\u003c/a> covers all the hot news and scrumptious food-related stories in the East Bay. NOSH provides the buzz on new restaurants and bars, the chefs, the pioneers, the artisans, the food reformers and all things delicious in Berkeley, Oakland, Alameda and the surrounding area. NOSH is produced by \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>, Berkeley’s locally grown, independent news website.","avatar":"https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g","twitter":"ebnosh","facebook":"ebnosh","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Berkeleyside NOSH | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/berkeleysidenosh"}},"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_113665":{"type":"posts","id":"bayareabites_113665","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113665","score":null,"sort":[1480353091000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-favorite-spots-for-mediterranean-food-in-berkeley-emeryville-albany-and-san-pablo","title":"Bay Area Bites Guide to 5 Favorite Spots For Mediterranean Food in Berkeley, Emeryville, Albany and San Pablo","publishDate":1480353091,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The term “Mediterranean food” encompasses a staggering number of regions and foods, from Turkey’s moussaka to Spain’s paella. The phrase includes such a huge variety of cuisine that \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03YouRHere-t.html\" target=\"_blank\">some argue \u003c/a>there’s no such thing as authentic Mediterranean food. Yet in the US, the term has become shorthand for a simple, healthful style of cooking, something that’s heavy on fresh vegetables, fish and lamb and probably contains a vat of olive oil. In the Bay Area, we’re lucky to have a wealth of options for this kind of Mediterranean food, from high-end restaurants to hole-in-the-wall cafes. Here are some of our favorites in the East Bay--if we left yours out, let us know in the comments.\u003c/p>\n\u003ch2>Wally’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0104.jpg\" alt=\"A lamb and beef gyro (plus free soup) at Wally's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lamb and beef gyro (plus free soup) at Wally's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Emeryville’s 40th and San Pablo shopping center has nearly everything you could ever need--from shimmery eyeshadows at Ulta to a power saw at Home Depot--but it lacks non-chain eateries. Luckily, there’s \u003cstrong>Wally’s Cafe\u003c/strong>, tucked off San Pablo and attached to the divey Bank Club bar. Once you find the place, you’ll be rewarded by a menu of standard Mediterranean dishes with an emphasis on Lebanese food from owner Wally Matar, who knows how to make diners feel welcome: every meal starts with a free bowl of flavorful lentil soup. A lamb and beef gyro was a departure from the typical shaven-kebab style and featured marinated beef and lamb formed into patties, then crisped. The well-seasoned meat was topped with tzatziki, a shower of herbs, crunchy lettuce, and sumac-y onions. The bread is considerately thick to help keep it from degrading, but it’s still messy, requiring neck contortions to keep it from falling apart. At the end of your meal, there’s another gracious touch: a free piece of delicate, flaky, not-too-sweet Lebanese baklava. Is it any wonder why nearby Pixar employees love the place so much they allegedly decided to immortalize it in 2008’s \u003cem>WALL-E\u003c/em>? (A poster of which hangs in the restaurant, proudly bearing Matar’s name tag from his visit to the studio) Bring cash, and prepare for a wait if you go at lunch time: on a recent weekday, the restaurant and its outdoor area were packed with a crowd that ranged from office workers describing their new favorite podcast to a couple debating whether or not it’s dangerous to crack your joints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wallysemeryville.com/\" target=\"_blank\">\u003cstrong>Wally's Cafe\u003c/strong>\u003c/a>\u003cbr>\n3900 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/H3jwh1gv8io\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 597-1303\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WallysCafe/\" target=\"_blank\">Wally's Cafe\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>La Méditerranée\u003c/h2>\n\u003cfigure id=\"attachment_113695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113695\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0058-e1479516443530.jpg\" alt=\"A lunch special Middle Eastern Plate from La Mediterranée.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">A lunch special Middle Eastern Plate from La Mediterranée. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charming neighborhood spot \u003cstrong>La Méditerranée\u003c/strong>, with locations in San Francisco and Berkeley, has been a Bay Area standby since 1979, when owners Levon Der Bedrossian and Garbis Baghdassarian opened the first one on Fillmore. The reason for their longevity--as evidenced by the doorway, its length covered with Zagat, Yelp and TripAdvisor recommendation stickers--is straightforward: delicious, simple, food prepared well and at a good price. There are other pros: a huge seating area, easily able to accommodate a \u003cem>Friends\u003c/em>-sized group of amigos; heating lamps outside for when the weather isn’t Mediterranean-esque temperate; and smiling, efficient service. Yet another boon is the long lunch special, which goes until 4 PM and includes some of their star dishes for a few bucks less. If you’re new to the restaurant, get the Middle Eastern plate, which comes with a dizzying amount of options: a rich, sumac-spiked levant sandwich; a sweetly fragrant chunk of Chicken Cilicia; a towering, flaky spinach and feta roll similar to Spanakopita; and a bowl of soup (a piquant bowl of lemon chicken on my visit). In case that wasn’t enough, you also get cheese, fruit, pita, and a sizable dollop of hummus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafelamed.com/\" target=\"_blank\">\u003cstrong>La Méditerranée\u003c/strong>\u003c/a>\u003cbr>\n2936 College Ave. [\u003ca href=\"https://goo.gl/maps/xgJUcoSXzbw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 540-7773\u003cbr>\nHours: Sun-Thu, 10am-9:30pm 5-10pm; Fri-Sat, 10am-10:30pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-La-Mediterranee-Berkeley/285135371609495\" target=\"_blank\">Cafe La Mediterranee Berkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Rojbas Mediterranean Grill\u003c/h2>\n\u003cfigure id=\"attachment_113689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0069.jpg\" alt=\"A spicy Adana Kebab from Rojbas Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spicy Adana Kebab from Rojbas Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003cstrong>Rojbas Grill\u003c/strong> is a respite from University Ave’s activity, a peaceful place with buttercup yellow walls to get an affordable, delicious meal. Owner Emin Tekin’s salads are from the 90s (goat cheese and beet, spinach and blue cheese) but his menu is decidedly Mediterranean, with a focus on Kurdish dishes like Adana-style lamb and a mast o sir yogurt dip. The Adana kebab was an antidote for anyone who's experienced tough, rubbery lamb. It was rich and succulent, with an enlivening but not overpowering level of heat. The food is lovingly, almost painstakingly prepared by a single kitchen worker, leaving you time to ponder the efficacy of a nearby \"Mein Trumpf\" sign, or to simply be hypnotized by the slowly rotating column of meat on a spit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rojbasgrill.com/\" target=\"_blank\">\u003cstrong>Rojbas Mediterranean Grill\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/maps/yc2TTuug1zS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 679-5205\u003cbr>\nHours: Mon-Sun, 11am-10pm.\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Zaytoon Mediterranean Restaurant & Bar\u003c/h2>\n\u003cfigure id=\"attachment_113690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0081.jpg\" alt=\"Mansaf from Zaytoon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mansaf from Zaytoon. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has no shortage of low-to-medium priced options for quick, cheap Mediterranean meals. But what if you want something a little more upscale? Albany’s \u003cstrong>Zaytoon\u003c/strong>, which owner Izat Eliyan opened this year, aims to fill that gap. The decor is casually elegant--subdued teal leather booths, artistic light fixtures--and the menu follows suit, with a thoughtfully varied menu that emphasizes sourcing (most of the meats are local). While many dishes are familiar--kebabs abound--there are some rarer-seen options like mansaf, Jordan’s national dish. It’s a tower of incredibly tender braised lamb on top of lavash and yogurt. As you eat, the soggy bread collapses into a delicious mush, thanks to the tangy yogurt, with slivered nuts adding crunch.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/zaytoon-mediterranean-restaurant-and-bar-albany-2\" target=\"_blank\">\u003cstrong>Zaytoon Mediterranean Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1133 Solano Ave. [\u003ca href=\"https://goo.gl/maps/q5wxQBz3Zox\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 898-1316\u003cbr>\nHours: Tue-Sun, 11:30am-9:30pm; Closed Monday.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Kebab Express\u003c/h2>\n\u003cfigure id=\"attachment_113691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0083.jpg\" alt=\"Chicken and rice at Kebab Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and rice at Kebab Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Should you find yourself starving in San Pablo--whether you’re stuck in traffic on the 80 or just trying to fill up before a long night of gambling at Lytton Springs--park yourself in a nondescript shopping center for distinctive, excellent Mediterranean food. \u003cstrong>Kebab Express\u003c/strong> (located next to charmingly named taqueria-slash-pizzeria Americana Restaurant) offers a halal menu of traditional gyros, but don’t miss their simple chicken and rice dishes, usually prepared by owner Farid Mohsini. A huge pile of chicken--well seasoned, tender, with some char from the grill--comes topped with garlic yogurt sauce. Choose your spice level wisely (when they say spicy, they mean it), but the green sauce it comes with, a zingy yogurt and cilantro jalapeno affair, adds a tempering burst of freshness. Portions are gigantic, so prepare to stay a while: grab some plastic cutlery and settle in to watch the TV in the corner (playing \u003cem>NCIS\u003c/em> on my visit) and enjoy your mountain of food.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/kebab-express-san-pablo\" target=\"_blank\">\u003cstrong>Kebab Express\u003c/strong>\u003c/a>\u003cbr>\n13350 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/PDbD2C9msX82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 233-2733\u003cbr>\nHours: Mon-Sun, 11am-9pm.\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n","blocks":[],"excerpt":"Where to get some of the East Bay's tastiest Mediterranean food, from high-end to hole-in-the-wall spots. ","status":"publish","parent":0,"modified":1484072635,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1290},"headData":{"title":"Bay Area Bites Guide to 5 Favorite Spots For Mediterranean Food in Berkeley, Emeryville, Albany and San Pablo | KQED","description":"Where to get some of the East Bay's tastiest Mediterranean food, from high-end to hole-in-the-wall spots. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"113665 http://ww2.kqed.org/bayareabites/?p=113665","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/28/bay-area-bites-guide-to-5-favorite-spots-for-mediterranean-food-in-berkeley-emeryville-albany-and-san-pablo/","disqusTitle":"Bay Area Bites Guide to 5 Favorite Spots For Mediterranean Food in Berkeley, Emeryville, Albany and San Pablo","path":"/bayareabites/113665/bay-area-bites-guide-to-5-favorite-spots-for-mediterranean-food-in-berkeley-emeryville-albany-and-san-pablo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The term “Mediterranean food” encompasses a staggering number of regions and foods, from Turkey’s moussaka to Spain’s paella. The phrase includes such a huge variety of cuisine that \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03YouRHere-t.html\" target=\"_blank\">some argue \u003c/a>there’s no such thing as authentic Mediterranean food. Yet in the US, the term has become shorthand for a simple, healthful style of cooking, something that’s heavy on fresh vegetables, fish and lamb and probably contains a vat of olive oil. In the Bay Area, we’re lucky to have a wealth of options for this kind of Mediterranean food, from high-end restaurants to hole-in-the-wall cafes. Here are some of our favorites in the East Bay--if we left yours out, let us know in the comments.\u003c/p>\n\u003ch2>Wally’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0104.jpg\" alt=\"A lamb and beef gyro (plus free soup) at Wally's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lamb and beef gyro (plus free soup) at Wally's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Emeryville’s 40th and San Pablo shopping center has nearly everything you could ever need--from shimmery eyeshadows at Ulta to a power saw at Home Depot--but it lacks non-chain eateries. Luckily, there’s \u003cstrong>Wally’s Cafe\u003c/strong>, tucked off San Pablo and attached to the divey Bank Club bar. Once you find the place, you’ll be rewarded by a menu of standard Mediterranean dishes with an emphasis on Lebanese food from owner Wally Matar, who knows how to make diners feel welcome: every meal starts with a free bowl of flavorful lentil soup. A lamb and beef gyro was a departure from the typical shaven-kebab style and featured marinated beef and lamb formed into patties, then crisped. The well-seasoned meat was topped with tzatziki, a shower of herbs, crunchy lettuce, and sumac-y onions. The bread is considerately thick to help keep it from degrading, but it’s still messy, requiring neck contortions to keep it from falling apart. At the end of your meal, there’s another gracious touch: a free piece of delicate, flaky, not-too-sweet Lebanese baklava. Is it any wonder why nearby Pixar employees love the place so much they allegedly decided to immortalize it in 2008’s \u003cem>WALL-E\u003c/em>? (A poster of which hangs in the restaurant, proudly bearing Matar’s name tag from his visit to the studio) Bring cash, and prepare for a wait if you go at lunch time: on a recent weekday, the restaurant and its outdoor area were packed with a crowd that ranged from office workers describing their new favorite podcast to a couple debating whether or not it’s dangerous to crack your joints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wallysemeryville.com/\" target=\"_blank\">\u003cstrong>Wally's Cafe\u003c/strong>\u003c/a>\u003cbr>\n3900 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/H3jwh1gv8io\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 597-1303\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WallysCafe/\" target=\"_blank\">Wally's Cafe\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>La Méditerranée\u003c/h2>\n\u003cfigure id=\"attachment_113695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113695\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0058-e1479516443530.jpg\" alt=\"A lunch special Middle Eastern Plate from La Mediterranée.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">A lunch special Middle Eastern Plate from La Mediterranée. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charming neighborhood spot \u003cstrong>La Méditerranée\u003c/strong>, with locations in San Francisco and Berkeley, has been a Bay Area standby since 1979, when owners Levon Der Bedrossian and Garbis Baghdassarian opened the first one on Fillmore. The reason for their longevity--as evidenced by the doorway, its length covered with Zagat, Yelp and TripAdvisor recommendation stickers--is straightforward: delicious, simple, food prepared well and at a good price. There are other pros: a huge seating area, easily able to accommodate a \u003cem>Friends\u003c/em>-sized group of amigos; heating lamps outside for when the weather isn’t Mediterranean-esque temperate; and smiling, efficient service. Yet another boon is the long lunch special, which goes until 4 PM and includes some of their star dishes for a few bucks less. If you’re new to the restaurant, get the Middle Eastern plate, which comes with a dizzying amount of options: a rich, sumac-spiked levant sandwich; a sweetly fragrant chunk of Chicken Cilicia; a towering, flaky spinach and feta roll similar to Spanakopita; and a bowl of soup (a piquant bowl of lemon chicken on my visit). In case that wasn’t enough, you also get cheese, fruit, pita, and a sizable dollop of hummus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafelamed.com/\" target=\"_blank\">\u003cstrong>La Méditerranée\u003c/strong>\u003c/a>\u003cbr>\n2936 College Ave. [\u003ca href=\"https://goo.gl/maps/xgJUcoSXzbw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 540-7773\u003cbr>\nHours: Sun-Thu, 10am-9:30pm 5-10pm; Fri-Sat, 10am-10:30pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-La-Mediterranee-Berkeley/285135371609495\" target=\"_blank\">Cafe La Mediterranee Berkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Rojbas Mediterranean Grill\u003c/h2>\n\u003cfigure id=\"attachment_113689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0069.jpg\" alt=\"A spicy Adana Kebab from Rojbas Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spicy Adana Kebab from Rojbas Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003cstrong>Rojbas Grill\u003c/strong> is a respite from University Ave’s activity, a peaceful place with buttercup yellow walls to get an affordable, delicious meal. Owner Emin Tekin’s salads are from the 90s (goat cheese and beet, spinach and blue cheese) but his menu is decidedly Mediterranean, with a focus on Kurdish dishes like Adana-style lamb and a mast o sir yogurt dip. The Adana kebab was an antidote for anyone who's experienced tough, rubbery lamb. It was rich and succulent, with an enlivening but not overpowering level of heat. The food is lovingly, almost painstakingly prepared by a single kitchen worker, leaving you time to ponder the efficacy of a nearby \"Mein Trumpf\" sign, or to simply be hypnotized by the slowly rotating column of meat on a spit.\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.rojbasgrill.com/\" target=\"_blank\">\u003cstrong>Rojbas Mediterranean Grill\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/maps/yc2TTuug1zS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 679-5205\u003cbr>\nHours: Mon-Sun, 11am-10pm.\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Zaytoon Mediterranean Restaurant & Bar\u003c/h2>\n\u003cfigure id=\"attachment_113690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0081.jpg\" alt=\"Mansaf from Zaytoon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mansaf from Zaytoon. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has no shortage of low-to-medium priced options for quick, cheap Mediterranean meals. But what if you want something a little more upscale? Albany’s \u003cstrong>Zaytoon\u003c/strong>, which owner Izat Eliyan opened this year, aims to fill that gap. The decor is casually elegant--subdued teal leather booths, artistic light fixtures--and the menu follows suit, with a thoughtfully varied menu that emphasizes sourcing (most of the meats are local). While many dishes are familiar--kebabs abound--there are some rarer-seen options like mansaf, Jordan’s national dish. It’s a tower of incredibly tender braised lamb on top of lavash and yogurt. As you eat, the soggy bread collapses into a delicious mush, thanks to the tangy yogurt, with slivered nuts adding crunch.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/zaytoon-mediterranean-restaurant-and-bar-albany-2\" target=\"_blank\">\u003cstrong>Zaytoon Mediterranean Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1133 Solano Ave. [\u003ca href=\"https://goo.gl/maps/q5wxQBz3Zox\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 898-1316\u003cbr>\nHours: Tue-Sun, 11:30am-9:30pm; Closed Monday.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Kebab Express\u003c/h2>\n\u003cfigure id=\"attachment_113691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0083.jpg\" alt=\"Chicken and rice at Kebab Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and rice at Kebab Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Should you find yourself starving in San Pablo--whether you’re stuck in traffic on the 80 or just trying to fill up before a long night of gambling at Lytton Springs--park yourself in a nondescript shopping center for distinctive, excellent Mediterranean food. \u003cstrong>Kebab Express\u003c/strong> (located next to charmingly named taqueria-slash-pizzeria Americana Restaurant) offers a halal menu of traditional gyros, but don’t miss their simple chicken and rice dishes, usually prepared by owner Farid Mohsini. A huge pile of chicken--well seasoned, tender, with some char from the grill--comes topped with garlic yogurt sauce. Choose your spice level wisely (when they say spicy, they mean it), but the green sauce it comes with, a zingy yogurt and cilantro jalapeno affair, adds a tempering burst of freshness. Portions are gigantic, so prepare to stay a while: grab some plastic cutlery and settle in to watch the TV in the corner (playing \u003cem>NCIS\u003c/em> on my visit) and enjoy your mountain of food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/kebab-express-san-pablo\" target=\"_blank\">\u003cstrong>Kebab Express\u003c/strong>\u003c/a>\u003cbr>\n13350 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/PDbD2C9msX82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 233-2733\u003cbr>\nHours: Mon-Sun, 11am-9pm.\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113665/bay-area-bites-guide-to-5-favorite-spots-for-mediterranean-food-in-berkeley-emeryville-albany-and-san-pablo","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_15686","bayareabites_15687","bayareabites_153","bayareabites_15684","bayareabites_15683","bayareabites_15685"],"featImg":"bayareabites_113695","label":"bayareabites"},"bayareabites_99987":{"type":"posts","id":"bayareabites_99987","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99987","score":null,"sort":[1441393436000]},"guestAuthors":[],"slug":"mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon","title":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad","publishDate":1441393436,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>One of my perfect summertime lunches, especially if it involves sitting outside (table or picnic blanket, I’m not fussy), is a big Middle Eastern meze spread, composed of lots of little dishes of salads and spreads that I can drag a puffy piece of pita through. \u003c/p>\n\u003cp>This salad, made with chopped fresh kale and parsley, quinoa instead of the traditional bulgur wheat and loads of sweet-tart cherry tomatoes, olive oil, and lemon juice, is one of my new favorites. Not only is it filled with super healthy ingredients, but it really packs a ton of flavor and even feels a bit naughty. \u003c/p>\n\u003cp>Serve this with plenty of toasted whole wheat pita bread, and if you want to create your own meze platter, serve it alongside hummus, baba ganoush, chunks of salty feta, and an array of little rice-packed dolma. \u003c/p>\n\u003cfigure id=\"attachment_100034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1/2 cup quinoa\u003c/li>\n\u003cli>2 cups finely chopped dinosaur kale\u003c/li>\n\u003cli>1 cup finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 pint cherry tomatoes, halved (or quartered if large)\u003c/li>\n\u003cli>2 Persian cucumbers or 1/2 English cucumber, diced\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>1/4 cup lemon juice (ideally fresh squeezed)\u003c/li>\n\u003cli>1/4 cup excellent quality extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Toasted pita bread, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100048,100052,100049,100050,100043,100037,100039,100047,100045,100051,100040,100041,100042,100033\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Cook the quinoa as directed, then set aside to cool.\u003c/li>\n\u003cli>In a salad bowl, toss together the kale, parsley, cooled quinoa, tomatoes, cucumbers, and shallot. Drizzle with the lemon juice and olive oil and toss to coat. Season with salt and pepper.\u003c/li>\n\u003cli>Serve with the toasted pita, if you like.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-100035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Fresh, summery, and packed with superfoods, you can’t go wrong with this salad staple.","status":"publish","parent":0,"modified":1441574521,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":329},"headData":{"title":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad | KQED","description":"Fresh, summery, and packed with superfoods, you can’t go wrong with this salad staple.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99987 http://ww2.kqed.org/bayareabites/?p=99987","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/04/mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon/","disqusTitle":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad","path":"/bayareabites/99987/mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of my perfect summertime lunches, especially if it involves sitting outside (table or picnic blanket, I’m not fussy), is a big Middle Eastern meze spread, composed of lots of little dishes of salads and spreads that I can drag a puffy piece of pita through. \u003c/p>\n\u003cp>This salad, made with chopped fresh kale and parsley, quinoa instead of the traditional bulgur wheat and loads of sweet-tart cherry tomatoes, olive oil, and lemon juice, is one of my new favorites. Not only is it filled with super healthy ingredients, but it really packs a ton of flavor and even feels a bit naughty. \u003c/p>\n\u003cp>Serve this with plenty of toasted whole wheat pita bread, and if you want to create your own meze platter, serve it alongside hummus, baba ganoush, chunks of salty feta, and an array of little rice-packed dolma. \u003c/p>\n\u003cfigure id=\"attachment_100034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1/2 cup quinoa\u003c/li>\n\u003cli>2 cups finely chopped dinosaur kale\u003c/li>\n\u003cli>1 cup finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 pint cherry tomatoes, halved (or quartered if large)\u003c/li>\n\u003cli>2 Persian cucumbers or 1/2 English cucumber, diced\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>1/4 cup lemon juice (ideally fresh squeezed)\u003c/li>\n\u003cli>1/4 cup excellent quality extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Toasted pita bread, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100048,100052,100049,100050,100043,100037,100039,100047,100045,100051,100040,100041,100042,100033","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Cook the quinoa as directed, then set aside to cool.\u003c/li>\n\u003cli>In a salad bowl, toss together the kale, parsley, cooled quinoa, tomatoes, cucumbers, and shallot. Drizzle with the lemon juice and olive oil and toss to coat. Season with salt and pepper.\u003c/li>\n\u003cli>Serve with the toasted pita, if you like.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-100035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"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/99987/mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_4227","bayareabites_3050","bayareabites_11765","bayareabites_153","bayareabites_4207","bayareabites_1815","bayareabites_218","bayareabites_14788","bayareabites_453"],"featImg":"bayareabites_100036","label":"bayareabites"},"bayareabites_98373":{"type":"posts","id":"bayareabites_98373","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98373","score":null,"sort":[1437759993000]},"guestAuthors":[],"slug":"kobani-kurdish-restaurant-defiant-and-delicious","title":"Kobani Kurdish Restaurant: Defiant and Delicious","publishDate":1437759993,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Kobani’s succulent chunks of chicken kebab, creamy hummus, moist dolmas, richly flavored lentil soup and generous gyros are a welcome addition to the corner of University Avenue and Martin Luther King Jr. Way in Berkeley.\u003c/p>\n\u003cp>But there is more to this new casual dining spot than meets the mouth.\u003c/p>\n\u003cp>The name of the restaurant may be familiar if you follow the news. Kobani, a city in northern Syria, was the site of the biggest defeat dealt to ISIS by Kurdish soldiers. But the four-month-long battle that raged from September 2014 until ISIS militants were driven out in January resulted in the widespread destruction of the 100-year-old city that was \u003ca href=\"http://www.thedailybeast.com/articles/2014/11/08/remembering-kobani-before-the-siege.html\" target=\"_blank\">famous for its olive-oil and cultural diversity\u003c/a>. And in a recent, disheartening \u003ca href=\"http://www.bbc.com/news/world-middle-east-29688108\" target=\"_blank\">reversal in June\u003c/a>, Islamic State militants re-entered Kobani, killing dozens of civilians.\u003cspan id=\"more-197744\">\u003c/span>\u003c/p>\n\u003cp>The restaurant’s logo features a massive golden sun that in Kurdish culture signifies rebirth and figures prominently on the Kurdish flag, whose red, white and green stripes grace a sign above Kobani. Both the name and the logo are acts of defiance.\u003c/p>\n\u003cp>“That flag is still illegal in Turkey and the Kurdish language is rarely spoken,” said Emin Tekin, Kobani’s owner, who grew up in Van, a Kurdish city in Eastern Turkey, and immigrated to San Francisco in 1999. Perhaps Tekin’s most daring move is the simple description on his window, “Kurdish and Mediterranean Grill.”\u003c/p>\n\u003cfigure id=\"attachment_98377\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600.jpg\" alt=\"Assorted starters: dolmas, babaganoush, hummus, kibbeh.\" width=\"720\" height=\"600\" class=\"size-full wp-image-98377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600-400x333.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Assorted starters: dolmas, babaganoush, hummus, kibbeh. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For some historical context, \u003ca href=\"http://www.bbc.com/news/world-middle-east-29702440\">the BBC summarizes\u003c/a>: “Kurds received harsh treatment at the hands of the Turkish authorities for generations. In response to uprisings in the 1920s and 1930s, many Kurds were resettled, Kurdish names and costumes were banned, the use of the Kurdish language was restricted and even the existence of a Kurdish ethnic identity was denied, with people designated ‘Mountain Turks.'”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In recent years there have been a few in-roads: Kurdish music, theater and film are more visible in Turkey than they were a decade ago. But tensions still remain high and surprisingly extend to Kurdish cooking, as reflected in this story from \u003ca href=\"http://www.themedialine.org/mideast-cafe/kurdish-food-takes-off-in-turkey-2/\">The Media Line:\u003c/a> “It may seem strange to outsiders that in Turkey, where Kurds represent 15 to 20 percent of the population and boast a century-old culinary tradition, there is not a single Kurdish restaurant. There are however, restaurants with ‘southeastern’ food, referring to the regions of Turkey with a predominantly Kurdish population.”\u003c/p>\n\u003cp>While we in the Bay Area are under no such restrictions, and several restaurants do serve Kurdish food, it seems Kobani, which opened in May, stands out for its proud proclamation of Kurdish-ness.\u003c/p>\n\u003cp>Whether taking orders, delivering plates loaded with freshly sliced, marinated meat to the eight tables in his restaurant, or chatting with his already loyal customers, Tekin is a charmer. His position as the youngest son in a family of nine children served him well. All of his older brothers, except one, opened restaurants, which became training grounds for the succeeding siblings. But Tekin is quick to admit that his family’s menus do not exclusively feature Kurdish dishes.\u003c/p>\n\u003cp>“Being from the Mediterranean side of the world,” he said, “in every country from Greece to Turkey, Syria to Lebanon, Israel to Morocco, people eat almost the same things but with different herbs and spices. In our casual dining joints, the idea is to provide comfort food that people are familiar with.”\u003c/p>\n\u003cfigure id=\"attachment_98376\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2.-soup-and-salad-720x573.jpg\" alt=\"Kobani’s arugula and beet salad with creamy lentil soup.\" width=\"720\" height=\"573\" class=\"size-full wp-image-98376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2.-soup-and-salad-720x573.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2.-soup-and-salad-720x573-400x318.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s arugula and beet salad with creamy lentil soup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Tekin, however, a few of the dishes on his menu do carry a subtle Kurdish spin: take, for example, the tangy pomegranate dressing on the beet, arugula and goat cheese salad, the bulgur pilaf with pepper paste; the couscous salad; \u003cem>mast o sir \u003c/em>(yogurt and cucumber dip) and the Kurdish baklava layered with cooked semolina flour and milk.\u003c/p>\n\u003cp>Although gyro spits rotate on many a Berkeley street, the smoky babaganoush, meltingly smooth hummus, and tender, deftly spiced meat at Kobani are definitely a cut above the rest. And the wrap sandwiches are large and reasonably priced for the student crowd who often orders them to go.\u003c/p>\n\u003cp>One evening, however, I find a large group of international students seated around a table, sharing the “family style mixed grill platter” — a wide, wooden board lined with lavash and topped with a mountain of sliced meats, assorted kebabs, mounds of bulgur and vegetable-studded rice.\u003c/p>\n\u003cfigure id=\"attachment_98379\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/5.-family-platter-720x518.jpg\" alt=\"Kobani’s mixed grill platter is enough to feed a crowd.\" width=\"720\" height=\"518\" class=\"size-full wp-image-98379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/5.-family-platter-720x518.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/5.-family-platter-720x518-400x288.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s mixed grill platter is enough to feed a crowd. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This is the traditional way we Kurdish people eat, sitting around a big platter and all partaking from the same dish,” explains Filiz Celik, a Kurdish woman from Eastern Turkey, who is taking a break from her doctoral studies in Wales to visit friends in the Bay Area.\u003c/p>\n\u003cp>Celik was attracted to this new restaurant as soon as she saw its name. To her, “Kobani signifies the solidarity and strength of the Kurdish people uniting in the face of atrocity, as Kurdish forces from different countries cooperated to singlehandedly liberate Kobani, a Kurdish town, from ISIS.”\u003c/p>\n\u003cp>“It is thrilling to see a restaurant that proclaims itself Kurdish,” adds Celik. “In Europe, I’ve seen many Kurdish activists open restaurants that are labeled ‘Turkish food’, although recently there is a momentum to broaden the description of their eateries to ‘Mediterranean.'”\u003c/p>\n\u003cp>To Tekin, the name Kobani also signifies his pride in other Kurdish accomplishments: “The power of women and the fight against inequality. In Syria, 80% of the fighters are women. To us, men and women are equal,” he says. “For the last ten years, whenever there are elections for mayors, we elect one man and one woman to run the city as co-mayors.”\u003c/p>\n\u003cfigure id=\"attachment_98378\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405.jpg\" alt=\"Kobani’s lamb shish kebab plate.\" width=\"720\" height=\"405\" class=\"size-full wp-image-98378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405-400x225.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s lamb shish kebab plate. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tekin is enjoying the success of his new restaurant. But his road to Berkeley was not a smooth one. He saw the Kurdish villages around his hometown burned down by Turkish forces, the men executed, the women and children left to survive on their own.\u003c/p>\n\u003cp>“Being a Kurdish person living in Turkey was always dangerous,” he said. “There were aggressive words and racist discrimination, with people saying things like ‘Dirty Kurds. You shouldn’t be in our country. Go back where you came from.’”\u003c/p>\n\u003cp>In 1997, Tekin moved to Marmaris, a Turkish resort town on the Mediterranean, where his brother managed a restaurant. “One night,” he said, “four [plain-clothed] policemen came to the restaurant where I was working.” His gaze switches to look off in the distance, as he recites the disturbing events of that night.\u003c/p>\n\u003cp>“Two of them were very drunk. They attacked my friend who was working there as a bodyguard and stabbed him 29 times. He died. As I rushed over to try and save him, they stabbed me too, in the spine. Then the uniformed Turkish police arrived. A bystander screamed at them to take me to the hospital. The policeman said, ‘I don’t want to take him in my police car because it will make it dirty with Kurdish blood.’”\u003c/p>\n\u003cp>Tekin continues, seemingly driven to finish the story, “After lying in the street in the rain for an hour, waiting for an ambulance that never came, a taxi driver saw me and volunteered to take me to the hospital. At the hospital, they never asked me my name or what happened because they didn’t want to write up a report that would make the Turkish officials look bad. So I couldn’t take them to court because I had no evidence.”\u003c/p>\n\u003cp>Tekin was temporarily paralyzed for three months, but thanks to one brother living in the Netherlands, he received treatment there and a got visa to come to the U.S., where another brother had settled in San Francisco. After sharing the details of these traumatic events, there’s a slight pause, then Tekin returns to his role as congenial host.\u003c/p>\n\u003cp>While he attended Foothill College in Los Altos, Tekin taught Kurdish folk dancing at the local Jewish community center. He had been part of a prize-winning professional folk dance company in his homeland and in Los Altos brought Jews and Kurds to dance together. “Kurds, Jews and Muslims should all live together in peace,” he says. “All religions come from the same God, so all are equal.”\u003c/p>\n\u003cp>He later transferred to Stanford University to study finance, but before he could graduate, he eased into the real-estate business.\u003c/p>\n\u003cfigure id=\"attachment_98380\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/6.-Kunefe-720x676.jpg\" alt=\"Kobani’s kunefe, a warm dessert of sweet shredded filo dough stuffed with cheese. \" width=\"720\" height=\"676\" class=\"size-full wp-image-98380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/6.-Kunefe-720x676.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/6.-Kunefe-720x676-400x376.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s kunefe, a warm dessert of sweet shredded filo dough stuffed with cheese. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today, Tekin is a busy man. He is opening two more restaurants in San Francisco that will also be called Kobani, and is helping his brother to re-open his popular restaurant, Hayes and Kebab, after renovations are complete in 2016. That’s not all: Tekin also owns a parking garage in a densely populated area of San Francisco and has a real-estate business specializing in restaurants and cafés.\u003c/p>\n\u003cp>“When you are born hungry, and you get some opportunities, you must use them wisely and not become spoiled,” he said. “My intent is to work as much as I can so I can contribute to my communities both here and back home. I have, and will continue to support, several non-profit organizations, like those that provide help for breast cancer, children’s education and abused women and children. I also intend to support associations that are against war — any war that will oppress a nation and destroy innocent civilians. As I have financial success, I will use that to contribute to people in need.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.yelp.com/biz/kobani-berkeley\" target=\"_blank\">Kobani Kurdish & Mediterranean Grill\u003c/a> is at 1901 University Ave. (at Martin Luther King Jr. Way), Berkeley.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Kobani’s succulent chunks of chicken kebab, creamy hummus, moist dolmas, richly flavored lentil soup and generous gyros are a welcome addition to the corner of University Avenue and Martin Luther King Jr. Way in Berkeley. But there is more to this new casual dining spot than meets the mouth.\r\n","status":"publish","parent":0,"modified":1437759993,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1725},"headData":{"title":"Kobani Kurdish Restaurant: Defiant and Delicious | KQED","description":"Kobani’s succulent chunks of chicken kebab, creamy hummus, moist dolmas, richly flavored lentil soup and generous gyros are a welcome addition to the corner of University Avenue and Martin Luther King Jr. Way in Berkeley. But there is more to this new casual dining spot than meets the mouth.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98373 http://ww2.kqed.org/bayareabites/?p=98373","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/24/kobani-kurdish-restaurant-defiant-and-delicious/","disqusTitle":"Kobani Kurdish Restaurant: Defiant and Delicious","path":"/bayareabites/98373/kobani-kurdish-restaurant-defiant-and-delicious","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Kobani’s succulent chunks of chicken kebab, creamy hummus, moist dolmas, richly flavored lentil soup and generous gyros are a welcome addition to the corner of University Avenue and Martin Luther King Jr. Way in Berkeley.\u003c/p>\n\u003cp>But there is more to this new casual dining spot than meets the mouth.\u003c/p>\n\u003cp>The name of the restaurant may be familiar if you follow the news. Kobani, a city in northern Syria, was the site of the biggest defeat dealt to ISIS by Kurdish soldiers. But the four-month-long battle that raged from September 2014 until ISIS militants were driven out in January resulted in the widespread destruction of the 100-year-old city that was \u003ca href=\"http://www.thedailybeast.com/articles/2014/11/08/remembering-kobani-before-the-siege.html\" target=\"_blank\">famous for its olive-oil and cultural diversity\u003c/a>. And in a recent, disheartening \u003ca href=\"http://www.bbc.com/news/world-middle-east-29688108\" target=\"_blank\">reversal in June\u003c/a>, Islamic State militants re-entered Kobani, killing dozens of civilians.\u003cspan id=\"more-197744\">\u003c/span>\u003c/p>\n\u003cp>The restaurant’s logo features a massive golden sun that in Kurdish culture signifies rebirth and figures prominently on the Kurdish flag, whose red, white and green stripes grace a sign above Kobani. Both the name and the logo are acts of defiance.\u003c/p>\n\u003cp>“That flag is still illegal in Turkey and the Kurdish language is rarely spoken,” said Emin Tekin, Kobani’s owner, who grew up in Van, a Kurdish city in Eastern Turkey, and immigrated to San Francisco in 1999. Perhaps Tekin’s most daring move is the simple description on his window, “Kurdish and Mediterranean Grill.”\u003c/p>\n\u003cfigure id=\"attachment_98377\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600.jpg\" alt=\"Assorted starters: dolmas, babaganoush, hummus, kibbeh.\" width=\"720\" height=\"600\" class=\"size-full wp-image-98377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600-400x333.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Assorted starters: dolmas, babaganoush, hummus, kibbeh. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For some historical context, \u003ca href=\"http://www.bbc.com/news/world-middle-east-29702440\">the BBC summarizes\u003c/a>: “Kurds received harsh treatment at the hands of the Turkish authorities for generations. In response to uprisings in the 1920s and 1930s, many Kurds were resettled, Kurdish names and costumes were banned, the use of the Kurdish language was restricted and even the existence of a Kurdish ethnic identity was denied, with people designated ‘Mountain Turks.'”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In recent years there have been a few in-roads: Kurdish music, theater and film are more visible in Turkey than they were a decade ago. But tensions still remain high and surprisingly extend to Kurdish cooking, as reflected in this story from \u003ca href=\"http://www.themedialine.org/mideast-cafe/kurdish-food-takes-off-in-turkey-2/\">The Media Line:\u003c/a> “It may seem strange to outsiders that in Turkey, where Kurds represent 15 to 20 percent of the population and boast a century-old culinary tradition, there is not a single Kurdish restaurant. There are however, restaurants with ‘southeastern’ food, referring to the regions of Turkey with a predominantly Kurdish population.”\u003c/p>\n\u003cp>While we in the Bay Area are under no such restrictions, and several restaurants do serve Kurdish food, it seems Kobani, which opened in May, stands out for its proud proclamation of Kurdish-ness.\u003c/p>\n\u003cp>Whether taking orders, delivering plates loaded with freshly sliced, marinated meat to the eight tables in his restaurant, or chatting with his already loyal customers, Tekin is a charmer. His position as the youngest son in a family of nine children served him well. All of his older brothers, except one, opened restaurants, which became training grounds for the succeeding siblings. But Tekin is quick to admit that his family’s menus do not exclusively feature Kurdish dishes.\u003c/p>\n\u003cp>“Being from the Mediterranean side of the world,” he said, “in every country from Greece to Turkey, Syria to Lebanon, Israel to Morocco, people eat almost the same things but with different herbs and spices. In our casual dining joints, the idea is to provide comfort food that people are familiar with.”\u003c/p>\n\u003cfigure id=\"attachment_98376\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2.-soup-and-salad-720x573.jpg\" alt=\"Kobani’s arugula and beet salad with creamy lentil soup.\" width=\"720\" height=\"573\" class=\"size-full wp-image-98376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2.-soup-and-salad-720x573.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2.-soup-and-salad-720x573-400x318.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s arugula and beet salad with creamy lentil soup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Tekin, however, a few of the dishes on his menu do carry a subtle Kurdish spin: take, for example, the tangy pomegranate dressing on the beet, arugula and goat cheese salad, the bulgur pilaf with pepper paste; the couscous salad; \u003cem>mast o sir \u003c/em>(yogurt and cucumber dip) and the Kurdish baklava layered with cooked semolina flour and milk.\u003c/p>\n\u003cp>Although gyro spits rotate on many a Berkeley street, the smoky babaganoush, meltingly smooth hummus, and tender, deftly spiced meat at Kobani are definitely a cut above the rest. And the wrap sandwiches are large and reasonably priced for the student crowd who often orders them to go.\u003c/p>\n\u003cp>One evening, however, I find a large group of international students seated around a table, sharing the “family style mixed grill platter” — a wide, wooden board lined with lavash and topped with a mountain of sliced meats, assorted kebabs, mounds of bulgur and vegetable-studded rice.\u003c/p>\n\u003cfigure id=\"attachment_98379\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/5.-family-platter-720x518.jpg\" alt=\"Kobani’s mixed grill platter is enough to feed a crowd.\" width=\"720\" height=\"518\" class=\"size-full wp-image-98379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/5.-family-platter-720x518.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/5.-family-platter-720x518-400x288.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s mixed grill platter is enough to feed a crowd. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This is the traditional way we Kurdish people eat, sitting around a big platter and all partaking from the same dish,” explains Filiz Celik, a Kurdish woman from Eastern Turkey, who is taking a break from her doctoral studies in Wales to visit friends in the Bay Area.\u003c/p>\n\u003cp>Celik was attracted to this new restaurant as soon as she saw its name. To her, “Kobani signifies the solidarity and strength of the Kurdish people uniting in the face of atrocity, as Kurdish forces from different countries cooperated to singlehandedly liberate Kobani, a Kurdish town, from ISIS.”\u003c/p>\n\u003cp>“It is thrilling to see a restaurant that proclaims itself Kurdish,” adds Celik. “In Europe, I’ve seen many Kurdish activists open restaurants that are labeled ‘Turkish food’, although recently there is a momentum to broaden the description of their eateries to ‘Mediterranean.'”\u003c/p>\n\u003cp>To Tekin, the name Kobani also signifies his pride in other Kurdish accomplishments: “The power of women and the fight against inequality. In Syria, 80% of the fighters are women. To us, men and women are equal,” he says. “For the last ten years, whenever there are elections for mayors, we elect one man and one woman to run the city as co-mayors.”\u003c/p>\n\u003cfigure id=\"attachment_98378\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405.jpg\" alt=\"Kobani’s lamb shish kebab plate.\" width=\"720\" height=\"405\" class=\"size-full wp-image-98378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405-400x225.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s lamb shish kebab plate. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tekin is enjoying the success of his new restaurant. But his road to Berkeley was not a smooth one. He saw the Kurdish villages around his hometown burned down by Turkish forces, the men executed, the women and children left to survive on their own.\u003c/p>\n\u003cp>“Being a Kurdish person living in Turkey was always dangerous,” he said. “There were aggressive words and racist discrimination, with people saying things like ‘Dirty Kurds. You shouldn’t be in our country. Go back where you came from.’”\u003c/p>\n\u003cp>In 1997, Tekin moved to Marmaris, a Turkish resort town on the Mediterranean, where his brother managed a restaurant. “One night,” he said, “four [plain-clothed] policemen came to the restaurant where I was working.” His gaze switches to look off in the distance, as he recites the disturbing events of that night.\u003c/p>\n\u003cp>“Two of them were very drunk. They attacked my friend who was working there as a bodyguard and stabbed him 29 times. He died. As I rushed over to try and save him, they stabbed me too, in the spine. Then the uniformed Turkish police arrived. A bystander screamed at them to take me to the hospital. The policeman said, ‘I don’t want to take him in my police car because it will make it dirty with Kurdish blood.’”\u003c/p>\n\u003cp>Tekin continues, seemingly driven to finish the story, “After lying in the street in the rain for an hour, waiting for an ambulance that never came, a taxi driver saw me and volunteered to take me to the hospital. At the hospital, they never asked me my name or what happened because they didn’t want to write up a report that would make the Turkish officials look bad. So I couldn’t take them to court because I had no evidence.”\u003c/p>\n\u003cp>Tekin was temporarily paralyzed for three months, but thanks to one brother living in the Netherlands, he received treatment there and a got visa to come to the U.S., where another brother had settled in San Francisco. After sharing the details of these traumatic events, there’s a slight pause, then Tekin returns to his role as congenial host.\u003c/p>\n\u003cp>While he attended Foothill College in Los Altos, Tekin taught Kurdish folk dancing at the local Jewish community center. He had been part of a prize-winning professional folk dance company in his homeland and in Los Altos brought Jews and Kurds to dance together. “Kurds, Jews and Muslims should all live together in peace,” he says. “All religions come from the same God, so all are equal.”\u003c/p>\n\u003cp>He later transferred to Stanford University to study finance, but before he could graduate, he eased into the real-estate business.\u003c/p>\n\u003cfigure id=\"attachment_98380\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/6.-Kunefe-720x676.jpg\" alt=\"Kobani’s kunefe, a warm dessert of sweet shredded filo dough stuffed with cheese. \" width=\"720\" height=\"676\" class=\"size-full wp-image-98380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/6.-Kunefe-720x676.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/6.-Kunefe-720x676-400x376.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s kunefe, a warm dessert of sweet shredded filo dough stuffed with cheese. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today, Tekin is a busy man. He is opening two more restaurants in San Francisco that will also be called Kobani, and is helping his brother to re-open his popular restaurant, Hayes and Kebab, after renovations are complete in 2016. That’s not all: Tekin also owns a parking garage in a densely populated area of San Francisco and has a real-estate business specializing in restaurants and cafés.\u003c/p>\n\u003cp>“When you are born hungry, and you get some opportunities, you must use them wisely and not become spoiled,” he said. “My intent is to work as much as I can so I can contribute to my communities both here and back home. I have, and will continue to support, several non-profit organizations, like those that provide help for breast cancer, children’s education and abused women and children. I also intend to support associations that are against war — any war that will oppress a nation and destroy innocent civilians. As I have financial success, I will use that to contribute to people in need.”\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>\u003cem>\u003ca href=\"http://www.yelp.com/biz/kobani-berkeley\" target=\"_blank\">Kobani Kurdish & Mediterranean Grill\u003c/a> is at 1901 University Ave. (at Martin Luther King Jr. Way), Berkeley.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98373/kobani-kurdish-restaurant-defiant-and-delicious","authors":["5283","5592"],"categories":["bayareabites_109","bayareabites_264","bayareabites_13813","bayareabites_8770","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_14656","bayareabites_14657","bayareabites_153","bayareabites_10705"],"featImg":"bayareabites_98375","label":"bayareabites"},"bayareabites_97552":{"type":"posts","id":"bayareabites_97552","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97552","score":null,"sort":[1436038980000]},"guestAuthors":[],"slug":"a-fresh-summery-mediterranean-salad-with-pita-chips-and-tahini-and-lemon-dressing","title":"A Fresh, Summery Mediterranean Salad with Pita Chips and Tahini and Lemon Dressing","publishDate":1436038980,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This well-balanced salad hits all the notes for me: bright, crunchy, salty, sweet, nutty, grassy, and fresh. A base of crisp romaine is topped with shaved carrots, sweet tomatoes, and green onions along with briny feta cheese, tender chickpeas, and salty-crunchy pita chips.\u003c/p>\n\u003cp>You can add other fresh vegetables, like sliced cucumbers or shaved radishes, or swap out chopped heirloom tomatoes for the cherry tomatoes and tiny sliced rainbow carrots for the shaved carrots. For a heartier salad with more protein, add a few handfuls of shredded cooked chicken.\u003c/p>\n\u003cp>The simple dressing—which makes more than you’ll need—is a snap to make when you make it in a small mason jar, and can be prepared up to 5 days in advance and stored in the refrigerator. Just bring it to room temperature, and check the consistency, before dressing the salad with it. (It’s also great drizzled over falafel or grilled eggplant and peppers, wrapped in fresh pita bread.)\u003c/p>\n\u003cfigure id=\"attachment_97650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chickpea-salad-chickpeas1.jpg\" alt=\"Mediterranean Salad in process.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean Salad in process. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Tahini-Lemon Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>6 tbsp tahini\u003c/li>\n\u003cli>Juice of 1 1/2 to 2 lemons\u003c/li>\n\u003cli>1 large garlic clove, minced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>3 to 4 tablespoons water, plus more if needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Mediterranean Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>About 6 cups chopped hearts of romaine\u003c/li>\n\u003cli>1 can chickpeas, drained and rinsed\u003c/li>\n\u003cli>2 to 3 organic carrots, shaved\u003c/li>\n\u003cli>2 cups cherry tomatoes, halved\u003c/li>\n\u003cli>4 green onions, sliced\u003c/li>\n\u003cli>About 1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>About 1 cup roughly broken pita chips\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97652,97663,97664,97648,97642,97662,97647,97649,97644,97645\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To make the dressing, put the tahini, juice of 1 1/2 lemons, garlic, and a pinch of salt into an airtight jar; close the jar and shake vigorously. Add the olive oil and shake again. Thin with the water until pourable. Taste and season with more lemon juice and salt. Set aside.\u003c/li>\n\u003cli>Place the salad greens in a wide, shallow salad bowl, drizzle with a little dressing, and toss to coat. Scatter with the chickpeas, shredded carrots, tomatoes, green onion, feta, and parsley. Top with crumbled pita chips. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chickpea-salad-final-dressing.jpg\" alt=\"Add pita chips to Mediterranean Salad and serve with extra Tahini dressing on the side..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add pita chips to Mediterranean Salad and serve with extra Tahini dressing on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This bright, refreshing salad is a snap to make, and makes a fantastic addition to a summer picnic or a light al fresco lunch.","status":"publish","parent":0,"modified":1550609067,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":402},"headData":{"title":"A Fresh, Summery Mediterranean Salad with Pita Chips and Tahini and Lemon Dressing | KQED","description":"This bright, refreshing salad is a snap to make, and makes a fantastic addition to a summer picnic or a light al fresco lunch.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97552 http://ww2.kqed.org/bayareabites/?p=97552","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/04/a-fresh-summery-mediterranean-salad-with-pita-chips-and-tahini-and-lemon-dressing/","disqusTitle":"A Fresh, Summery Mediterranean Salad with Pita Chips and Tahini and Lemon Dressing","path":"/bayareabites/97552/a-fresh-summery-mediterranean-salad-with-pita-chips-and-tahini-and-lemon-dressing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This well-balanced salad hits all the notes for me: bright, crunchy, salty, sweet, nutty, grassy, and fresh. A base of crisp romaine is topped with shaved carrots, sweet tomatoes, and green onions along with briny feta cheese, tender chickpeas, and salty-crunchy pita chips.\u003c/p>\n\u003cp>You can add other fresh vegetables, like sliced cucumbers or shaved radishes, or swap out chopped heirloom tomatoes for the cherry tomatoes and tiny sliced rainbow carrots for the shaved carrots. For a heartier salad with more protein, add a few handfuls of shredded cooked chicken.\u003c/p>\n\u003cp>The simple dressing—which makes more than you’ll need—is a snap to make when you make it in a small mason jar, and can be prepared up to 5 days in advance and stored in the refrigerator. Just bring it to room temperature, and check the consistency, before dressing the salad with it. (It’s also great drizzled over falafel or grilled eggplant and peppers, wrapped in fresh pita bread.)\u003c/p>\n\u003cfigure id=\"attachment_97650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chickpea-salad-chickpeas1.jpg\" alt=\"Mediterranean Salad in process.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean Salad in process. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Tahini-Lemon Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>6 tbsp tahini\u003c/li>\n\u003cli>Juice of 1 1/2 to 2 lemons\u003c/li>\n\u003cli>1 large garlic clove, minced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>3 to 4 tablespoons water, plus more if needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Mediterranean Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>About 6 cups chopped hearts of romaine\u003c/li>\n\u003cli>1 can chickpeas, drained and rinsed\u003c/li>\n\u003cli>2 to 3 organic carrots, shaved\u003c/li>\n\u003cli>2 cups cherry tomatoes, halved\u003c/li>\n\u003cli>4 green onions, sliced\u003c/li>\n\u003cli>About 1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>About 1 cup roughly broken pita chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97652,97663,97664,97648,97642,97662,97647,97649,97644,97645","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To make the dressing, put the tahini, juice of 1 1/2 lemons, garlic, and a pinch of salt into an airtight jar; close the jar and shake vigorously. Add the olive oil and shake again. Thin with the water until pourable. Taste and season with more lemon juice and salt. Set aside.\u003c/li>\n\u003cli>Place the salad greens in a wide, shallow salad bowl, drizzle with a little dressing, and toss to coat. Scatter with the chickpeas, shredded carrots, tomatoes, green onion, feta, and parsley. Top with crumbled pita chips. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chickpea-salad-final-dressing.jpg\" alt=\"Add pita chips to Mediterranean Salad and serve with extra Tahini dressing on the side..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add pita chips to Mediterranean Salad and serve with extra Tahini dressing on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"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/97552/a-fresh-summery-mediterranean-salad-with-pita-chips-and-tahini-and-lemon-dressing","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_8243","bayareabites_11123","bayareabites_153","bayareabites_14738","bayareabites_1815","bayareabites_3682","bayareabites_14507","bayareabites_16288"],"featImg":"bayareabites_97658","label":"bayareabites"},"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":""},"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_81547":{"type":"posts","id":"bayareabites_81547","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81547","score":null,"sort":[1399560899000]},"guestAuthors":[],"slug":"watch-check-please-bay-area-review-massimos-old-jerusalem-baker-street-bistro","title":"Watch Check, Please! Bay Area review: Massimo's, Old Jerusalem, Baker Street Bistro","publishDate":1399560899,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-81552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 6 airs this eve, Thursday May 8, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-old-jerusalem-baker-street-bistro-check-please-bay-area-reviews/\">sixth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-restaurant-info/\" target=\"_blank\">\u003cstrong>Massimo's\u003c/strong>\u003c/a> in Fremont is a steakhouse serving Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\" alt=\"Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\" width=\"1000\" height=\"554\" class=\"size-full wp-image-81549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/old-jerusalem-restaurant-info/\" target=\"_blank\">\u003cstrong>Old Jerusalem Restaurant\u003c/strong>\u003c/a> in San Francisco's Mission district serves Mediterranean food.\u003c/li>\n\u003cfigure id=\"attachment_81550\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\" alt=\"Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-81550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/baker-street-bistro-restaurant-info/\" target=\"_blank\">\u003cstrong>Baker Street Bistro\u003c/strong>\u003c/a> in San Francisco's Cow Hollow neighborhood serves French cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\" alt=\"Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/wines-from-argentina-check-please-bay-area-wine-tips/\">wines from Argentina\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=wUy9-9ZXZ-A]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Reviewed this week: an Italian Steakhouse in Fremont, a Mediterranean restaurant in San Francisco's Mission, and a French bistro in San Francisco's Cow Hollow. Host Leslie Sbrocco shares her tips about wines from Argentina. ","status":"publish","parent":0,"modified":1399651681,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":198},"headData":{"title":"Watch Check, Please! Bay Area review: Massimo's, Old Jerusalem, Baker Street Bistro | KQED","description":"Reviewed this week: an Italian Steakhouse in Fremont, a Mediterranean restaurant in San Francisco's Mission, and a French bistro in San Francisco's Cow Hollow. Host Leslie Sbrocco shares her tips about wines from Argentina. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81547 http://blogs.kqed.org/bayareabites/?p=81547","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/08/watch-check-please-bay-area-review-massimos-old-jerusalem-baker-street-bistro/","disqusTitle":"Watch Check, Please! Bay Area review: Massimo's, Old Jerusalem, Baker Street Bistro","path":"/bayareabites/81547/watch-check-please-bay-area-review-massimos-old-jerusalem-baker-street-bistro","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-81552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 6 airs this eve, Thursday May 8, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-old-jerusalem-baker-street-bistro-check-please-bay-area-reviews/\">sixth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-restaurant-info/\" target=\"_blank\">\u003cstrong>Massimo's\u003c/strong>\u003c/a> in Fremont is a steakhouse serving Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\" alt=\"Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\" width=\"1000\" height=\"554\" class=\"size-full wp-image-81549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/old-jerusalem-restaurant-info/\" target=\"_blank\">\u003cstrong>Old Jerusalem Restaurant\u003c/strong>\u003c/a> in San Francisco's Mission district serves Mediterranean food.\u003c/li>\n\u003cfigure id=\"attachment_81550\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\" alt=\"Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-81550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/baker-street-bistro-restaurant-info/\" target=\"_blank\">\u003cstrong>Baker Street Bistro\u003c/strong>\u003c/a> in San Francisco's Cow Hollow neighborhood serves French cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\" alt=\"Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/wines-from-argentina-check-please-bay-area-wine-tips/\">wines from Argentina\u003c/a>.\u003cbr>\n\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/wUy9-9ZXZ-A'\n title='//www.youtube.com/embed/wUy9-9ZXZ-A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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/81547/watch-check-please-bay-area-review-massimos-old-jerusalem-baker-street-bistro","authors":["5014"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_13344","bayareabites_763","bayareabites_1942","bayareabites_959","bayareabites_766","bayareabites_867","bayareabites_13343","bayareabites_153","bayareabites_8822","bayareabites_13258","bayareabites_13345"],"featImg":"bayareabites_81553","label":"bayareabites"},"bayareabites_64367":{"type":"posts","id":"bayareabites_64367","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64367","score":null,"sort":[1372908069000]},"guestAuthors":[],"slug":"mediterranean-inspired-bbq-menu-for-july-4","title":"Mediterranean-Inspired BBQ Menu for July 4th Weekend","publishDate":1372908069,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Who needs a boring ol' dog n' burger this July 4 when you can have big Mediterranean flavors instead? These lamb burgers are jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger (which gives them a slightly more Southeast Asian pedigree, but no matter--our country is a big tossed salad of culinary influences, is it not?), ready to be dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad. Not a tahini fan? Leave it out and add a little more garlic, lemon juice and olive oil instead, and you'll have \u003cem>melitzanosalata\u003c/em>, a Greek-style eggplant dip, topped with a drizzle of olive oil and a sprinkle of chopped fresh oregano.\u003c/p>\n\u003cfigure id=\"attachment_64604\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\">\u003cimg class=\"size-full wp-image-64604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\" alt=\"Mediterranean-Inspired BBQ Menu for July 4\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Inspired BBQ Menu for July 4\u003c/figcaption>\u003c/figure>\n\u003cp>Put out pitchers of cool, minty limeade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">white peach lemonade\u003c/a>, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/14/sangria-blanca/\">white sangria\u003c/a> made with peaches, raspberries, and a bubbly Spanish cava. And in addition to the typical cool-off beers, why not quench the adults' thirst with some \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">local hard ciders\u003c/a>, like Sonoma's two Gravenstein-based ciders, \u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">Graviva!\u003c/a> from \u003ca href=\"http://www.tiltedshed.com/\">Tilted Shed Ciderworks\u003c/a>, and \u003ca href=\"http://www.applesaucedcider.com/\">Apple Sauced\u003c/a> from \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>? After all, hard cider was the drink of choice for Ben Franklin, Thomas Jefferson, and John Adams, who all drank it by the tankardful.\u003c/p>\n\u003cp>For dessert, think simple, sweet and no-fuss. Load up an ice-filled cooler with a rainbow of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">fruity popsicles\u003c/a>. Plates of bite-sized Rice Krispie treats and wedges of chilled watermelon work, too. Or go the full Girl Scout route and let guests make their own s’mores with chocolate squares, graham crackers, and marshmallows around the grill.\u003c/p>\n\u003cp>\u003cstrong>But before you fire up the grill, heed these tips:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The number-one mistake made by outdoor grillers?\u003c/strong>\u003cbr>\nUnderestimating the time it takes to bring a charcoal-fired grill up to grilling temperature. We've all been there, scraping the hummus bowl dry, eating too many chips and baby carrots while the grill slowly fumes, taking its own sweet time to get up to burger-charring heat. If you're using charcoal, assume that it will take forty-five minutes to an hour to get a bed of coals hot enough to cook. When ready, flames should subside and the coals should be glowing red with a light coating of white ash. A gas grill will be faster; assume about 10 to 15 minutes to get up to temperature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Hate the taste (and smell) of lighter fluid?\u003c/strong>\u003cbr>\nUse a chimney-style metal flue to get your coals started. And remember, to avoid flare-ups, never squeeze lighter fluid onto still-flaming coals. If you don't have a grill, a ridged grill pan will do just fine. Make sure to preheat it for at least 5 to 7 minutes over medium-high heat before grilling.\u003c/p>\n\u003cp>\u003cstrong>That plate you filled with raw meat patties to carry out to the grill?\u003c/strong>\u003cbr>\nDon't reuse it to hold the cooked burgers! Always put cooked food onto a clean plate for serving, and use clean serving utensils. Wash hands, utensils, and plates after touching or preparing raw meat or poultry. Keep cold things cold and hot things hot, and don't put everything out at once. Keep reinforcements of perishable items, like dairy- or mayonnaise-based sauces and condiments, in the refrigerator. After 3 to 4 hours, dump what's been sitting out in the heat and replace with fresh supplies in clean dishes. Never mix what's been sitting out with what's fresh from the fridge.\u003c/p>\n\u003cp>And if you're looking for some additional good old American picnic favorites, we've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">classic potato salad\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">roasted potato salad in rosemary-chive vinaigrette\u003c/a>, and for the gluten-free and/or vegans among us, a tasty, no-fail \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/12/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad/\">quinoa-bean salad\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Lamb Burgers with Herbed Yogurt\u003c/h2>\n\u003cp>Slide this tasty burgers into grilled pita-bread halves or toasted sesame buns, then top with a dollop of herby yogurt or spiced-up ketchup.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lb ground lamb\u003c/li>\n\u003cli>1/2 cup finely chopped cilantro\u003c/li>\n\u003cli>1/2 cup finely chopped parsley\u003c/li>\n\u003cli>1 thumb-sized piece of fresh ginger root, peeled and grated\u003c/li>\n\u003cli>3 scallions (green onions), finely chopped\u003c/li>\n\u003cli>1/2 tsp cumin\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>4 to 6 pita breads or buns\u003c/li>\n\u003cli>Herbed Yogurt Sauce, for serving (below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Gently mix lamb with herbs, grated ginger, scallions, cumin, and salt. Form into plump patties.\u003c/p>\n\u003cp>2. Grill patties over medium-high heat about 4 minutes on each side, or until outside is well browned but centers are still pink. Place pita bread at edges of grill and grill until just warmed through and lightly char-marked. Tuck burgers into pita and dollop with Herbed Yogurt.\u003c/p>\n\u003ch2>Recipe: Herbed Yogurt\u003c/h2>\n\u003cp>Inspired by Greek tzatziki and Indian raita, this makes a cooling topping for lamb burgers. It can also double as a great dip for raw veggies. Look for thick, dense Greek-style yogurt, or use a half-and-half mixture of yogurt and sour cream.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups plain yogurt, preferably Greek style\u003c/li>\n\u003cli>1/4 cup fresh mint leaves, finely chopped\u003c/li>\n\u003cli>2 tablespoons fresh dill, stems removed, finely chopped\u003c/li>\n\u003cli>3 scallions or 1/2 small red onion, finely chopped\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir yogurt, mint, dill, scallions, and salt and pepper together. Taste for seasoning. If not using right away, cover and chill.\u003c/p>\n\u003ch2>Recipe: Grilled Eggplant Spread\u003c/h2>\n\u003cp>Known as \u003cem>baba ganoush\u003c/em> in Middle Eastern restaurants, this is hummus’s sexy older sister: smooth and smoky, with a sassy, garlicky bite zingy with lemon. Use as a sandwich spread in grilled pita rounds with carrot-mint salad and fresh tomato slices, or serve as a dip with raw veggies and crunchy pita chips.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large eggplant\u003c/li>\n\u003cli>2 1/2 tablespoons olive oil, plus more for drizzling\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup tahini\u003c/li>\n\u003cli>juice of 2 lemons\u003c/li>\n\u003cli>1/4 tsp smoked paprika, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Rub eggplant with olive oil and pierce in several places with a fork. Grill whole eggplant, turning frequently, until skin is browned and charred and flesh is softened. Remove from grill and set aside until cool enough to handle. Strip off skin and discard.\u003c/p>\n\u003cp>2. Put grilled eggplant, garlic, salt, tahini, 2 tablespoons of olive oil, and lemon juice into blender or food processor. Blend for 1 minute. Scrape down sides with rubber spatula.\u003c/p>\n\u003cp>3. Replace the lid and blend again for another minute, or until mixture is smooth. Taste for seasoning, and add more lemon juice, salt, or olive oil as needed.\u003c/p>\n\u003cp>4. Using rubber spatula, scrape into a bowl and drizzle with olive oil. Sprinkle with smoked paprika, if desired.\u003c/p>\n\u003ch2>Recipe: Carrot Mint Salad\u003c/h2>\n\u003cp>Crunchy, bright, wholesome, and pretty.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb carrots, organic if possible, peeled and coarsely grated\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 to 3 tbsp lemon juice\u003c/li>\n\u003cli>A splash of apple cider vinegar\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>A large handful of fresh mint leaves, stems removed, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss carrots with olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust seasonings as necessary. Just before serving, stir in mint.\u003c/p>\n\n","blocks":[],"excerpt":"Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.","status":"publish","parent":0,"modified":1550610528,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1218},"headData":{"title":"Mediterranean-Inspired BBQ Menu for July 4th Weekend | KQED","description":"Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"64367 http://blogs.kqed.org/bayareabites/?p=64367","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/03/mediterranean-inspired-bbq-menu-for-july-4/","disqusTitle":"Mediterranean-Inspired BBQ Menu for July 4th Weekend","path":"/bayareabites/64367/mediterranean-inspired-bbq-menu-for-july-4","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Who needs a boring ol' dog n' burger this July 4 when you can have big Mediterranean flavors instead? These lamb burgers are jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger (which gives them a slightly more Southeast Asian pedigree, but no matter--our country is a big tossed salad of culinary influences, is it not?), ready to be dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad. Not a tahini fan? Leave it out and add a little more garlic, lemon juice and olive oil instead, and you'll have \u003cem>melitzanosalata\u003c/em>, a Greek-style eggplant dip, topped with a drizzle of olive oil and a sprinkle of chopped fresh oregano.\u003c/p>\n\u003cfigure id=\"attachment_64604\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\">\u003cimg class=\"size-full wp-image-64604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\" alt=\"Mediterranean-Inspired BBQ Menu for July 4\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Inspired BBQ Menu for July 4\u003c/figcaption>\u003c/figure>\n\u003cp>Put out pitchers of cool, minty limeade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">white peach lemonade\u003c/a>, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/14/sangria-blanca/\">white sangria\u003c/a> made with peaches, raspberries, and a bubbly Spanish cava. And in addition to the typical cool-off beers, why not quench the adults' thirst with some \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">local hard ciders\u003c/a>, like Sonoma's two Gravenstein-based ciders, \u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">Graviva!\u003c/a> from \u003ca href=\"http://www.tiltedshed.com/\">Tilted Shed Ciderworks\u003c/a>, and \u003ca href=\"http://www.applesaucedcider.com/\">Apple Sauced\u003c/a> from \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>? After all, hard cider was the drink of choice for Ben Franklin, Thomas Jefferson, and John Adams, who all drank it by the tankardful.\u003c/p>\n\u003cp>For dessert, think simple, sweet and no-fuss. Load up an ice-filled cooler with a rainbow of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">fruity popsicles\u003c/a>. Plates of bite-sized Rice Krispie treats and wedges of chilled watermelon work, too. Or go the full Girl Scout route and let guests make their own s’mores with chocolate squares, graham crackers, and marshmallows around the grill.\u003c/p>\n\u003cp>\u003cstrong>But before you fire up the grill, heed these tips:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The number-one mistake made by outdoor grillers?\u003c/strong>\u003cbr>\nUnderestimating the time it takes to bring a charcoal-fired grill up to grilling temperature. We've all been there, scraping the hummus bowl dry, eating too many chips and baby carrots while the grill slowly fumes, taking its own sweet time to get up to burger-charring heat. If you're using charcoal, assume that it will take forty-five minutes to an hour to get a bed of coals hot enough to cook. When ready, flames should subside and the coals should be glowing red with a light coating of white ash. A gas grill will be faster; assume about 10 to 15 minutes to get up to temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hate the taste (and smell) of lighter fluid?\u003c/strong>\u003cbr>\nUse a chimney-style metal flue to get your coals started. And remember, to avoid flare-ups, never squeeze lighter fluid onto still-flaming coals. If you don't have a grill, a ridged grill pan will do just fine. Make sure to preheat it for at least 5 to 7 minutes over medium-high heat before grilling.\u003c/p>\n\u003cp>\u003cstrong>That plate you filled with raw meat patties to carry out to the grill?\u003c/strong>\u003cbr>\nDon't reuse it to hold the cooked burgers! Always put cooked food onto a clean plate for serving, and use clean serving utensils. Wash hands, utensils, and plates after touching or preparing raw meat or poultry. Keep cold things cold and hot things hot, and don't put everything out at once. Keep reinforcements of perishable items, like dairy- or mayonnaise-based sauces and condiments, in the refrigerator. After 3 to 4 hours, dump what's been sitting out in the heat and replace with fresh supplies in clean dishes. Never mix what's been sitting out with what's fresh from the fridge.\u003c/p>\n\u003cp>And if you're looking for some additional good old American picnic favorites, we've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">classic potato salad\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">roasted potato salad in rosemary-chive vinaigrette\u003c/a>, and for the gluten-free and/or vegans among us, a tasty, no-fail \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/12/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad/\">quinoa-bean salad\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Lamb Burgers with Herbed Yogurt\u003c/h2>\n\u003cp>Slide this tasty burgers into grilled pita-bread halves or toasted sesame buns, then top with a dollop of herby yogurt or spiced-up ketchup.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lb ground lamb\u003c/li>\n\u003cli>1/2 cup finely chopped cilantro\u003c/li>\n\u003cli>1/2 cup finely chopped parsley\u003c/li>\n\u003cli>1 thumb-sized piece of fresh ginger root, peeled and grated\u003c/li>\n\u003cli>3 scallions (green onions), finely chopped\u003c/li>\n\u003cli>1/2 tsp cumin\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>4 to 6 pita breads or buns\u003c/li>\n\u003cli>Herbed Yogurt Sauce, for serving (below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Gently mix lamb with herbs, grated ginger, scallions, cumin, and salt. Form into plump patties.\u003c/p>\n\u003cp>2. Grill patties over medium-high heat about 4 minutes on each side, or until outside is well browned but centers are still pink. Place pita bread at edges of grill and grill until just warmed through and lightly char-marked. Tuck burgers into pita and dollop with Herbed Yogurt.\u003c/p>\n\u003ch2>Recipe: Herbed Yogurt\u003c/h2>\n\u003cp>Inspired by Greek tzatziki and Indian raita, this makes a cooling topping for lamb burgers. It can also double as a great dip for raw veggies. Look for thick, dense Greek-style yogurt, or use a half-and-half mixture of yogurt and sour cream.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups plain yogurt, preferably Greek style\u003c/li>\n\u003cli>1/4 cup fresh mint leaves, finely chopped\u003c/li>\n\u003cli>2 tablespoons fresh dill, stems removed, finely chopped\u003c/li>\n\u003cli>3 scallions or 1/2 small red onion, finely chopped\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir yogurt, mint, dill, scallions, and salt and pepper together. Taste for seasoning. If not using right away, cover and chill.\u003c/p>\n\u003ch2>Recipe: Grilled Eggplant Spread\u003c/h2>\n\u003cp>Known as \u003cem>baba ganoush\u003c/em> in Middle Eastern restaurants, this is hummus’s sexy older sister: smooth and smoky, with a sassy, garlicky bite zingy with lemon. Use as a sandwich spread in grilled pita rounds with carrot-mint salad and fresh tomato slices, or serve as a dip with raw veggies and crunchy pita chips.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large eggplant\u003c/li>\n\u003cli>2 1/2 tablespoons olive oil, plus more for drizzling\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup tahini\u003c/li>\n\u003cli>juice of 2 lemons\u003c/li>\n\u003cli>1/4 tsp smoked paprika, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Rub eggplant with olive oil and pierce in several places with a fork. Grill whole eggplant, turning frequently, until skin is browned and charred and flesh is softened. Remove from grill and set aside until cool enough to handle. Strip off skin and discard.\u003c/p>\n\u003cp>2. Put grilled eggplant, garlic, salt, tahini, 2 tablespoons of olive oil, and lemon juice into blender or food processor. Blend for 1 minute. Scrape down sides with rubber spatula.\u003c/p>\n\u003cp>3. Replace the lid and blend again for another minute, or until mixture is smooth. Taste for seasoning, and add more lemon juice, salt, or olive oil as needed.\u003c/p>\n\u003cp>4. Using rubber spatula, scrape into a bowl and drizzle with olive oil. Sprinkle with smoked paprika, if desired.\u003c/p>\n\u003ch2>Recipe: Carrot Mint Salad\u003c/h2>\n\u003cp>Crunchy, bright, wholesome, and pretty.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb carrots, organic if possible, peeled and coarsely grated\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 to 3 tbsp lemon juice\u003c/li>\n\u003cli>A splash of apple cider vinegar\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>A large handful of fresh mint leaves, stems removed, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss carrots with olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust seasonings as necessary. Just before serving, stir in mint.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64367/mediterranean-inspired-bbq-menu-for-july-4","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8243","bayareabites_1289","bayareabites_401","bayareabites_14760","bayareabites_619","bayareabites_153","bayareabites_14738","bayareabites_3682","bayareabites_2890"],"featImg":"bayareabites_64606","label":"bayareabites"},"bayareabites_1303":{"type":"posts","id":"bayareabites_1303","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1303","score":null,"sort":[1217296694000]},"guestAuthors":[],"slug":"druze-cuisine-and-korean-chicken-in-nyc","title":"Druze Cuisine and Korean Chicken in NYC","publishDate":1217296694,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze1.jpg\" alt=\"Gaza Place pita\" align=\"left\">My visits to New York City are usually hectic, overscheduled, and downright tiring. Between friends and family, the pressures of \"researching\" restaurants and visiting everyone's favorite museum, vacations to the Big Apple are hardly leisurely affairs. This time, though, I resolved to take it easy.\u003c/p>\n\u003cp>Fortunately, it's not hard to find good food as long as you schedule meetings for mealtime. Even a late-night rendezvous will uncover good eats.\u003c/p>\n\u003cp>Two places that I was delighted to try this past weekend, with the guidance of friends, are Gazala Place in Hell's Kitchen (or, as the real estate agents have been calling it since the new high-rises came in: Midtown West) and the infamous Bonchon Chicken in Koreatown.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>GAZALA PLACE\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze2a.jpg\" alt=\"Gazala Palace fava bean dip\" align=\"left\">Named for its Isreali chef-owner, Gazala Halabi, \u003ca href=\"http://www.gazalaplace.com/\">Gazala Place\u003c/a> is a narrow, friendly restaurant that specializes in Druze cuisine. Followers of an ancient sect that branched off from the Muslim religion, the Druze played a little known yet very important role in the politics of Syria and Lebanon, and a small community continues to live as a distinct, designated ethnic group in Israel.\u003c/p>\n\u003cp>This New York outpost is barely wide enough to slip through walking sideways, and of course, its handful of tables are often full. Up front is a special curved griddle for making pita--a lovely bread that does not at all resemble the convenient sandwich pockets many of us conjure. Rather, the housemade pita is a thin, delicate expanse of crepe-like bread, an edible whole-wheat handkerchief that piles and folds and wraps around an endless array of Gazala's savory bites. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food, billed as authentic Mediterranean, leans more toward the Middle East: amazingly tender kababs of lamb, chicken and beef cooked over a searing flame, expertly shaped kibbe, and flakey pastry pies filled with spinach or feta. Absolute must tries on the appetizer menu include the brilliantly red \"Turkish salad\" made from sun-dried red peppers, the luscious goat-cheese labanee spread, and the foule moudammas, a garlicky dip made from fava beans. All are properly, generously drizzled with fruity olive oil. Fortunately, there's no end of bread refills for scooping up the vibrant flavors.\u003c/p>\n\u003cp>While you're finishing your meal with date cake or honey-soaked kenafi accompanied with thick, strong Arabic coffee or a pot of the minty house tea, expect Gazala herself to stop by your table to chat. She might not tell you her secret recipe for that unforgettable red pepper spread, but her friendly smile will be the perfect cap to a unique lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gazalaplace.com/\">Gazala Place\u003c/a>\u003cbr>\n709 9th Ave.\u003cbr>\nNew York, NY 10036\u003cbr>\n(212) 245-0709\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Gazala+Place+new+york+city&ie=UTF8&ll=40.763121,-73.98983&spn=0.175005,0.266418&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>BONCHON CHICKEN\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze3.jpg\" alt=\"Bonchon Chicken\" align=\"left\">In the past couple of decades, West 32nd Street between Broadway and Fifth Avenue has sprouted neon galore. This main strip of Koreantown, once the source of wigs and fashion accessories became known informally as Kimchi Alley and more officially as Korea Way. It's a business district only--look to Flushing for Korean residential enclaves--but this is still the street to come in Manhattan for mandoo dumplings, oxtail soup, soju bars, and both \u003ca href=\"http://www.pinkberry.com/html/pbmain.php\">Pinkberry\u003c/a> and \u003ca href=\"http://www.redmangousa.com/\">Red Mango\u003c/a> duking it out on the frozen yogurt front.\u003c/p>\n\u003cp>Koreatown has built up, literally, so second, third, fourth, and even rooftop businesses are the places to be. Getting to a table at hot spot, \u003ca href=\"http://www.bonchon.com/\">Bonchon Chicken,\u003c/a> requires trekking a creaky, questionable walk-up that magically opens to a sleek lounge of distressed concrete and pulsating music. Young Koreans in date mode, sipping elegant cocktails, belie the real reason everyone comes to this hip lounge bar: the fried chicken. \u003c/p>\n\u003cp>Made to order, Bonchon's claim to fame is an unassuming plateful of crisp skin, juicy dark meat (pick wings or drumsticks), and a choice of garlic or spicy glaze. Sweet-tart daikon pickles and a cabbage salad offer some foil, but beer or soju is the popular complement. \u003c/p>\n\u003cp>There's an extensive menu of savory nibbles, and while everyone means to try the other stuff, a quick look around the room reveals the inevitable platter of chicken. For those who prefer to converse without shouting, ask for a table in one of the back rooms or settle for a seat at the bar. The lounge up front, though, is the main scene.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bonchon.com/\">Bonchon Chicken\u003c/a>\u003cbr>\n314 5th Ave., 2nd Floor\u003cbr>\nNew York, NY 10018\u003cbr>\n(212) 221-2222\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Bon+chon+Chicken+new+york+city&ie=UTF8&cd=1&ll=40.747257,-73.996353&spn=0.087524,0.133209&z=13&iwloc=A\">Map\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Two places that I was delighted to try this past weekend in NYC, with the guidance of friends, are Gazala Place in Hell's Kitchen (or, as the real estate agents have been calling it since the new high-rises came in: Midtown West) and the infamous Bonchon Chicken in Koreatown.\r\n","status":"publish","parent":0,"modified":1217297546,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":731},"headData":{"title":"Druze Cuisine and Korean Chicken in NYC | KQED","description":"Two places that I was delighted to try this past weekend in NYC, with the guidance of friends, are Gazala Place in Hell's Kitchen (or, as the real estate agents have been calling it since the new high-rises came in: Midtown West) and the infamous Bonchon Chicken in Koreatown.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1303 http://blogs.kqed.org/bayareabites/2008/07/28/druze-cuisine-and-korean-chicken-in-nyc/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/07/28/druze-cuisine-and-korean-chicken-in-nyc/","disqusTitle":"Druze Cuisine and Korean Chicken in NYC","path":"/bayareabites/1303/druze-cuisine-and-korean-chicken-in-nyc","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze1.jpg\" alt=\"Gaza Place pita\" align=\"left\">My visits to New York City are usually hectic, overscheduled, and downright tiring. Between friends and family, the pressures of \"researching\" restaurants and visiting everyone's favorite museum, vacations to the Big Apple are hardly leisurely affairs. This time, though, I resolved to take it easy.\u003c/p>\n\u003cp>Fortunately, it's not hard to find good food as long as you schedule meetings for mealtime. Even a late-night rendezvous will uncover good eats.\u003c/p>\n\u003cp>Two places that I was delighted to try this past weekend, with the guidance of friends, are Gazala Place in Hell's Kitchen (or, as the real estate agents have been calling it since the new high-rises came in: Midtown West) and the infamous Bonchon Chicken in Koreatown.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>GAZALA PLACE\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze2a.jpg\" alt=\"Gazala Palace fava bean dip\" align=\"left\">Named for its Isreali chef-owner, Gazala Halabi, \u003ca href=\"http://www.gazalaplace.com/\">Gazala Place\u003c/a> is a narrow, friendly restaurant that specializes in Druze cuisine. Followers of an ancient sect that branched off from the Muslim religion, the Druze played a little known yet very important role in the politics of Syria and Lebanon, and a small community continues to live as a distinct, designated ethnic group in Israel.\u003c/p>\n\u003cp>This New York outpost is barely wide enough to slip through walking sideways, and of course, its handful of tables are often full. Up front is a special curved griddle for making pita--a lovely bread that does not at all resemble the convenient sandwich pockets many of us conjure. Rather, the housemade pita is a thin, delicate expanse of crepe-like bread, an edible whole-wheat handkerchief that piles and folds and wraps around an endless array of Gazala's savory bites. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The food, billed as authentic Mediterranean, leans more toward the Middle East: amazingly tender kababs of lamb, chicken and beef cooked over a searing flame, expertly shaped kibbe, and flakey pastry pies filled with spinach or feta. Absolute must tries on the appetizer menu include the brilliantly red \"Turkish salad\" made from sun-dried red peppers, the luscious goat-cheese labanee spread, and the foule moudammas, a garlicky dip made from fava beans. All are properly, generously drizzled with fruity olive oil. Fortunately, there's no end of bread refills for scooping up the vibrant flavors.\u003c/p>\n\u003cp>While you're finishing your meal with date cake or honey-soaked kenafi accompanied with thick, strong Arabic coffee or a pot of the minty house tea, expect Gazala herself to stop by your table to chat. She might not tell you her secret recipe for that unforgettable red pepper spread, but her friendly smile will be the perfect cap to a unique lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gazalaplace.com/\">Gazala Place\u003c/a>\u003cbr>\n709 9th Ave.\u003cbr>\nNew York, NY 10036\u003cbr>\n(212) 245-0709\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Gazala+Place+new+york+city&ie=UTF8&ll=40.763121,-73.98983&spn=0.175005,0.266418&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>BONCHON CHICKEN\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze3.jpg\" alt=\"Bonchon Chicken\" align=\"left\">In the past couple of decades, West 32nd Street between Broadway and Fifth Avenue has sprouted neon galore. This main strip of Koreantown, once the source of wigs and fashion accessories became known informally as Kimchi Alley and more officially as Korea Way. It's a business district only--look to Flushing for Korean residential enclaves--but this is still the street to come in Manhattan for mandoo dumplings, oxtail soup, soju bars, and both \u003ca href=\"http://www.pinkberry.com/html/pbmain.php\">Pinkberry\u003c/a> and \u003ca href=\"http://www.redmangousa.com/\">Red Mango\u003c/a> duking it out on the frozen yogurt front.\u003c/p>\n\u003cp>Koreatown has built up, literally, so second, third, fourth, and even rooftop businesses are the places to be. Getting to a table at hot spot, \u003ca href=\"http://www.bonchon.com/\">Bonchon Chicken,\u003c/a> requires trekking a creaky, questionable walk-up that magically opens to a sleek lounge of distressed concrete and pulsating music. Young Koreans in date mode, sipping elegant cocktails, belie the real reason everyone comes to this hip lounge bar: the fried chicken. \u003c/p>\n\u003cp>Made to order, Bonchon's claim to fame is an unassuming plateful of crisp skin, juicy dark meat (pick wings or drumsticks), and a choice of garlic or spicy glaze. Sweet-tart daikon pickles and a cabbage salad offer some foil, but beer or soju is the popular complement. \u003c/p>\n\u003cp>There's an extensive menu of savory nibbles, and while everyone means to try the other stuff, a quick look around the room reveals the inevitable platter of chicken. For those who prefer to converse without shouting, ask for a table in one of the back rooms or settle for a seat at the bar. The lounge up front, though, is the main scene.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bonchon.com/\">Bonchon Chicken\u003c/a>\u003cbr>\n314 5th Ave., 2nd Floor\u003cbr>\nNew York, NY 10018\u003cbr>\n(212) 221-2222\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Bon+chon+Chicken+new+york+city&ie=UTF8&cd=1&ll=40.747257,-73.996353&spn=0.087524,0.133209&z=13&iwloc=A\">Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1303/druze-cuisine-and-korean-chicken-in-nyc","authors":["5018"],"categories":["bayareabites_2998","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_1261","bayareabites_494","bayareabites_1262","bayareabites_153","bayareabites_72"],"label":"bayareabites"},"bayareabites_682":{"type":"posts","id":"bayareabites_682","meta":{"index":"posts_1591205157","site":"bayareabites","id":"682","score":null,"sort":[1185458400000]},"guestAuthors":[],"slug":"my-nua-favorite-restaurant","title":"My Nua Favorite Restaurant","publishDate":1185458400,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_ext-791427.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>I have a love/hate relationship with wine bars.\u003c/p>\n\u003cp>On the one hand, I love a good one. Give me a glass of something silky and bold, a plate of nibbles, and a comfy seat where I don't have to read lips to hold a conversation, and I'm as happy as a paparazzo outside the LA courthouse.\u003c/p>\n\u003cp>But these days, the term \"wine bar\" is bandied about so frequently, it's lost its meaning. Too often it's just a marketing ploy to encourage folks to frequent the bar of a restaurant that doesn't have a liquor license.\u003c/p>\n\u003cp>So when \u003ca href=\"http://www.nuasf.com\">\u003cstrong>Nua\u003c/strong>\u003c/a> opened as a restaurant and wine bar, I was suspicious. And rightfully so: though the wine list is long and esoteric, it's more restaurant than wine bar (and they've since dropped the term from their website). But I've forgiven them for hopping on the bandwagon because the food is utterly superb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Anna Bautista takes her cues from the Mediterranean, hopscotching from Provence to Andalucia to Italy, and the laidback charm those places are famous for has rubbed off on the four-month-old restaurant. On two of our visits, we made a reservation at the last minute -- I'm talking 4:30 pm on Saturday for a 7:30 table that night -- and on the third we changed the time. (Twice. What can I say? I'm indecisive.) Every time they were accommodating, and even sat us early.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_int-707506.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Nua is clearly cultivating a neighborhood vibe, and when the weather permits, they fling open the front windows accordion-style to better channel the energy of their North Beach surroundings. The comfortable interior is what I'd call retro-modern, with color-blocked orange and cream leather banquettes, and shades of cool blue, orange, and honey-brown throughout. The staff is friendly, they split plates and glasses of wine without being asked if they know you plan to share, and they're knowledgeable about the wine list. On each visit, we enjoyed unfamiliar wines, like a Spanish Crianza from Bierzo to a white wine from Greece. My only quibble with the wine service is that the pours were on the small side our first two visits, but by the third they'd normalized. \u003c/p>\n\u003cp>The food, however, is outstanding, and it's why Nua has become my new favorite restaurant. Each meal began with a small plate of foccacia bread and a pool of golden-green olive oil. The menu is loosely divided into small and large plates so you can go the appetizer-entree route, or graze on a series of small plates (though the waitstaff doesn't explicitly advertise that option). \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_sardines-737526.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>We ordered the sardines escabeche ($10) twice. Two meaty slabs of fish were arranged on a landscape of crisp Blue Lake green beans, miniature cauliflower florets, sweet pickled shallots, and currants. The sardines tasted light and fresh, and the dish teetered pleasantly between crisp and soft, tart and sweet, surf and earth. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_cauli-758730.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>We also ordered the side of roasted cauliflower with capers, pine nuts, and parsley ($5) each time. If you aren't a cauliflower fan, a bowl of this will change your mind. Roasting caramelizes and crisps up the tiny white florets, and the zesty dressing of olive oil, capers, and parsley makes them positively addictive.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_salad-717581.jpg\" border=\"0\" alt=\"\"> \u003c/p>\n\u003cp>Initially I balked at ordering the endive salad with white peaches, blue cheese, and hazelnuts ($9); it just sounded humdrum. But one bite changed my mind. The peaches were Platonic examples of their species -- sweet, juicy, floral, and full-flavored. There was just enough champagne-tarragon vinaigrette to match the bracing blue cheese and bitter endive.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_piquillo-782377.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>The piquillo peppers ($9) we ordered on visit two were stuffed with a whipped salt cod and potato brandade, flash-fried, and served with a sauce of garlic, shallots, and parsley as well as some frilly frisee fronds. They were good, but they didn't get my tail wagging as much as other things did. \u003c/p>\n\u003cp>The Parisian herbed gnocchi ($14) melted in my mouth, and the baby artichokes and mushrooms created an earthy stew around them. The best part about the gambas al ajillo ($11) weren't the plump shrimp, but the fiery broth they were bathed in. When the prawns were gone, I used the foccacia fingers to soak up the robust juices. \u003c/p>\n\u003cp>Housemade merquez sausage offset with a cucumber, fennel, and tomato salad ($13) tempted us on the first visit, and I loved the contrast of hot and cold layered within the dish. But the veal and pork albondigas ($8) may have edged it out as my favorite meat dish. The meatballs were soft but held their shape, and the flavor was so clean and subtle that I could almost taste the milk fed to the little calf. The almond bread sauce was a revelation -- no tomato to strongarm the delicate morsels.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_albondigas-739397.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Like the small plates, entrees are lighter than they are heavy, and bursting with flavor. A recent seafood risotto with corn ($20) tasted of summer, while the quail\u003cbr>was accented with a plucky plum sauce and crisp green beans. Though portions were generous, neither left us feeling like we'd overeaten.\u003c/p>\n\u003cp>The blueberry fromage blanc tart ($7.50) was a light, fresh way to end the meal, but it was the butterscotch pot de creme ($7.50) we found ourselves oohing and aahing over time after time. Unlike its beloved Zuni cousin, this is a plain pot de creme, flecked with vanilla and covered in a layer of rich, supple butterscotch sauce. The creaminess of the custard is the perfect canvas for sweet butterscotch, though they ought to think carefully about the cookies served alongside. The almond cookie complimented the butterscotch beautifully, but the rich chocolate brownie battled the sweeter pot de creme all the way.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_pot-798099.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>At Nua, the food isn't flagrantly experimental, but it is flawless. The wine list is full of surprises, the staff is easy-going, and the atmosphere is pleasant. No matter what you call it, that's my favorite kind of place. \u003c/p>\n\u003cp>\u003cem>Note: This review was based on 3 anonymous visits.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Nua\u003cbr>550 Green Street at Columbus\u003cbr>San Francisco\u003cbr>(415) 433-4000\u003cbr>Open 7 nights a week\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1185458400,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1036},"headData":{"title":"My Nua Favorite Restaurant | KQED","description":"I have a love/hate relationship with wine bars. On the one hand, I love a good one. Give me a glass of something silky and bold, a plate of nibbles, and a comfy seat where I don't have to read lips to hold a conversation, and I'm as happy as a paparazzo outside the LA","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"682 http://blogs.kqed.org/bayareabites/2007/07/26/my-nua-favorite-restaurant/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/07/26/my-nua-favorite-restaurant/","disqusTitle":"My Nua Favorite Restaurant","path":"/bayareabites/682/my-nua-favorite-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_ext-791427.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>I have a love/hate relationship with wine bars.\u003c/p>\n\u003cp>On the one hand, I love a good one. Give me a glass of something silky and bold, a plate of nibbles, and a comfy seat where I don't have to read lips to hold a conversation, and I'm as happy as a paparazzo outside the LA courthouse.\u003c/p>\n\u003cp>But these days, the term \"wine bar\" is bandied about so frequently, it's lost its meaning. Too often it's just a marketing ploy to encourage folks to frequent the bar of a restaurant that doesn't have a liquor license.\u003c/p>\n\u003cp>So when \u003ca href=\"http://www.nuasf.com\">\u003cstrong>Nua\u003c/strong>\u003c/a> opened as a restaurant and wine bar, I was suspicious. And rightfully so: though the wine list is long and esoteric, it's more restaurant than wine bar (and they've since dropped the term from their website). But I've forgiven them for hopping on the bandwagon because the food is utterly superb.\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>Chef Anna Bautista takes her cues from the Mediterranean, hopscotching from Provence to Andalucia to Italy, and the laidback charm those places are famous for has rubbed off on the four-month-old restaurant. On two of our visits, we made a reservation at the last minute -- I'm talking 4:30 pm on Saturday for a 7:30 table that night -- and on the third we changed the time. (Twice. What can I say? I'm indecisive.) Every time they were accommodating, and even sat us early.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_int-707506.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Nua is clearly cultivating a neighborhood vibe, and when the weather permits, they fling open the front windows accordion-style to better channel the energy of their North Beach surroundings. The comfortable interior is what I'd call retro-modern, with color-blocked orange and cream leather banquettes, and shades of cool blue, orange, and honey-brown throughout. The staff is friendly, they split plates and glasses of wine without being asked if they know you plan to share, and they're knowledgeable about the wine list. On each visit, we enjoyed unfamiliar wines, like a Spanish Crianza from Bierzo to a white wine from Greece. My only quibble with the wine service is that the pours were on the small side our first two visits, but by the third they'd normalized. \u003c/p>\n\u003cp>The food, however, is outstanding, and it's why Nua has become my new favorite restaurant. Each meal began with a small plate of foccacia bread and a pool of golden-green olive oil. The menu is loosely divided into small and large plates so you can go the appetizer-entree route, or graze on a series of small plates (though the waitstaff doesn't explicitly advertise that option). \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_sardines-737526.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>We ordered the sardines escabeche ($10) twice. Two meaty slabs of fish were arranged on a landscape of crisp Blue Lake green beans, miniature cauliflower florets, sweet pickled shallots, and currants. The sardines tasted light and fresh, and the dish teetered pleasantly between crisp and soft, tart and sweet, surf and earth. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_cauli-758730.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>We also ordered the side of roasted cauliflower with capers, pine nuts, and parsley ($5) each time. If you aren't a cauliflower fan, a bowl of this will change your mind. Roasting caramelizes and crisps up the tiny white florets, and the zesty dressing of olive oil, capers, and parsley makes them positively addictive.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_salad-717581.jpg\" border=\"0\" alt=\"\"> \u003c/p>\n\u003cp>Initially I balked at ordering the endive salad with white peaches, blue cheese, and hazelnuts ($9); it just sounded humdrum. But one bite changed my mind. The peaches were Platonic examples of their species -- sweet, juicy, floral, and full-flavored. There was just enough champagne-tarragon vinaigrette to match the bracing blue cheese and bitter endive.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_piquillo-782377.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>The piquillo peppers ($9) we ordered on visit two were stuffed with a whipped salt cod and potato brandade, flash-fried, and served with a sauce of garlic, shallots, and parsley as well as some frilly frisee fronds. They were good, but they didn't get my tail wagging as much as other things did. \u003c/p>\n\u003cp>The Parisian herbed gnocchi ($14) melted in my mouth, and the baby artichokes and mushrooms created an earthy stew around them. The best part about the gambas al ajillo ($11) weren't the plump shrimp, but the fiery broth they were bathed in. When the prawns were gone, I used the foccacia fingers to soak up the robust juices. \u003c/p>\n\u003cp>Housemade merquez sausage offset with a cucumber, fennel, and tomato salad ($13) tempted us on the first visit, and I loved the contrast of hot and cold layered within the dish. But the veal and pork albondigas ($8) may have edged it out as my favorite meat dish. The meatballs were soft but held their shape, and the flavor was so clean and subtle that I could almost taste the milk fed to the little calf. The almond bread sauce was a revelation -- no tomato to strongarm the delicate morsels.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_albondigas-739397.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Like the small plates, entrees are lighter than they are heavy, and bursting with flavor. A recent seafood risotto with corn ($20) tasted of summer, while the quail\u003cbr>was accented with a plucky plum sauce and crisp green beans. Though portions were generous, neither left us feeling like we'd overeaten.\u003c/p>\n\u003cp>The blueberry fromage blanc tart ($7.50) was a light, fresh way to end the meal, but it was the butterscotch pot de creme ($7.50) we found ourselves oohing and aahing over time after time. Unlike its beloved Zuni cousin, this is a plain pot de creme, flecked with vanilla and covered in a layer of rich, supple butterscotch sauce. The creaminess of the custard is the perfect canvas for sweet butterscotch, though they ought to think carefully about the cookies served alongside. The almond cookie complimented the butterscotch beautifully, but the rich chocolate brownie battled the sweeter pot de creme all the way.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nua_pot-798099.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>At Nua, the food isn't flagrantly experimental, but it is flawless. The wine list is full of surprises, the staff is easy-going, and the atmosphere is pleasant. No matter what you call it, that's my favorite kind of place. \u003c/p>\n\u003cp>\u003cem>Note: This review was based on 3 anonymous visits.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Nua\u003cbr>550 Green Street at Columbus\u003cbr>San Francisco\u003cbr>(415) 433-4000\u003cbr>Open 7 nights a week\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/682/my-nua-favorite-restaurant","authors":["5023"],"categories":["bayareabites_1807","bayareabites_10"],"tags":["bayareabites_166","bayareabites_153","bayareabites_341","bayareabites_340"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/ME_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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