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Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"}},"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_134889":{"type":"posts","id":"bayareabites_134889","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134889","score":null,"sort":[1570633991000]},"guestAuthors":[],"slug":"the-special-ingredient-in-this-gelato-buffalo-milk","title":"The Special Ingredient in This Gelato? Buffalo Milk","publishDate":1570633991,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133544,bayareabites_96988' label='More Frozen Treats' target=_]\u003cbr>\nYulia and Kal Morsey could never have predicted their current life. She’s a trained psychologist from Russia. He’s a former banker and businessman. But here they are running their own water buffalo dairy farm, a restaurant in Palo Alto and now \u003ca href=\"http://morseyscreamery.com/\">Morsey’s Creamery\u003c/a>, the only ice cream shop south of San Francisco producing gelato with water buffalo milk (residents and visitors located north can find buffalo milk gelato at Pt. Reyes's \u003ca href=\"https://palacemarket.com/\">Palace Market\u003c/a>).\u003c/p>\n\u003cp>As a child, Kal Morsey recalls how common it was to consume water buffalo milk dairy products in Egypt. In fact, he says Egyptians have always seen it as a better quality milk overall. “The difference between water buffalo’s milk and cow’s milk is quite substantial in taste, flavor, and texture. In this country, there are so many big-name gourmet foods and you still can’t find any buffalo milk at the store.”\u003c/p>\n\u003cp>Yulia agrees, especially when it comes to ice cream. \"I tried buffalo’s milk ice cream when I visited Egypt while we were dating 35 years ago. I had never tasted anything like it. The memory of that stayed with me all these years.\"\u003c/p>\n\u003cfigure id=\"attachment_134897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/morseys-creamery-logo.jpg\" alt=\"Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After living in the States for several decades, he never gave up hope of finding the dairy foods of his youth. Seven years ago, he decided to visit the only buffalo farm he could find in California, Double 8 Dairy in Petaluma. To this day, Double 8 Dairy still supplies restaurants (and Palace Market) with buffalo milk gelato — owner Andrew Zlot opened a gelato kiosk in 2014 but the location eventually closed.\u003c/p>\n\u003cp>Back then, Kal was told that mainstream buffalo’s milk products just didn’t exist. That’s when he decided to take matters into his own hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The only buffalo breeder we knew of was in Texas. So I decided to buy six water buffaloes from them to start with. Stupid, I know,” he recalls. “I kept thinking, what do I do next? What am I gonna do with these water buffalo? I got so invested in the idea of it being the next big thing. Then all of a sudden, I realized I should open a restaurant so I could use our dairy products and spread the word.” Said restaurant, Morsey’s Farmhouse, finally opened in Los Altos in early 2018.\u003c/p>\n\u003cfigure id=\"attachment_134893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg\" alt=\"The Morsey’s fresh water buffalo milk mozzarella.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Morsey’s fresh water buffalo milk mozzarella. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, the Morseys have their own 50-acre ranch outside of Sacramento with 400 water buffalo. They also have their own dairy plant on site where they make their own buffalo's milk dairy products, all of which they use and sell in their restaurant.\u003c/p>\n\u003cp>Once the Morseys decided to potentially open a gelato shop, they began hiring culinary consultants from Italy and Southern California to help develop their recipes. But the journey was difficult because \"nobody knew how to work with buffalo milk and turn it into cream. It’s a completely different composition than cow’s milk. We failed so many times. This gelato recipe that we use now took us 3 years to make.”\u003c/p>\n\u003cp>They’re not skimping on their other ingredients either. Besides staying away from anything artificial, their neighbor's hive produces their shop’s honey, they roast their own Cecilian pistachios and they use premium Belgian chocolate. “But we think the gelato itself is the star,” he says.\u003c/p>\n\u003cfigure id=\"attachment_134894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Various flavors of water buffalo milk gelato at Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convincing Americans that buffalo milk is the next big thing has also been a challenge. Kal Morsey believes, “When Americans hear ‘buffalo milk’ they think gaminess. But there is absolutely no gaminess. It’s actually sweeter and creamier than cow’s milk, but not heavy. It’s the way milk should taste. And it has three times the fat content of cow’s milk, but is two-thirds lower in cholesterol. It’s also higher in protein.”\u003c/p>\n\u003cp>“And there’s no aftertaste,” adds Yulia. ”In the end, it’s all about taste. I don’t need to convince anybody if they just try it. You should see the reaction from people after they’ve tried the gelato. I love to see their faces.”\u003c/p>\n\u003cfigure id=\"attachment_134895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg\" alt=\"Pistachio flavor water buffalo milk gelato from Morsey’s Creamery.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio flavor water buffalo milk gelato from Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening Morsey’s Creamery just this past August, business has been strong for their tiny shop on University Avenue in Palo Alto. And they've seen a steady yet noticeable increase every week they've been open.\u003c/p>\n\u003cp>For all the money and hard work the Morseys have invested, Yulia believes it’s all been worth it. “It feels like a mission and I have to share this passion. I truly believe our time is not wasted with this. People deserve to eat better. It’s hard work but even if it doesn’t work out, at least we can say we tried.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kal adds, “In life, you don’t always choose your path. Sometimes your path chooses you.”\u003c/p>\n\n","blocks":[],"excerpt":"In Palo Alto, you'll find a rare treat: buffalo milk-made gelato. It's owned and operated by a couple with their own herd of water buffalo in Sacramento.","status":"publish","parent":0,"modified":1570651112,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":924},"headData":{"title":"The Special Ingredient in This Gelato? Buffalo Milk | KQED","description":"In Palo Alto, you'll find a rare treat: buffalo milk-made gelato. It's owned and operated by a couple with their own herd of water buffalo in Sacramento.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134889 https://ww2.kqed.org/bayareabites/?p=134889","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/09/the-special-ingredient-in-this-gelato-buffalo-milk/","disqusTitle":"The Special Ingredient in This Gelato? Buffalo Milk","path":"/bayareabites/134889/the-special-ingredient-in-this-gelato-buffalo-milk","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133544,bayareabites_96988","label":"More Frozen Treats ","target":"_"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nYulia and Kal Morsey could never have predicted their current life. She’s a trained psychologist from Russia. He’s a former banker and businessman. But here they are running their own water buffalo dairy farm, a restaurant in Palo Alto and now \u003ca href=\"http://morseyscreamery.com/\">Morsey’s Creamery\u003c/a>, the only ice cream shop south of San Francisco producing gelato with water buffalo milk (residents and visitors located north can find buffalo milk gelato at Pt. Reyes's \u003ca href=\"https://palacemarket.com/\">Palace Market\u003c/a>).\u003c/p>\n\u003cp>As a child, Kal Morsey recalls how common it was to consume water buffalo milk dairy products in Egypt. In fact, he says Egyptians have always seen it as a better quality milk overall. “The difference between water buffalo’s milk and cow’s milk is quite substantial in taste, flavor, and texture. In this country, there are so many big-name gourmet foods and you still can’t find any buffalo milk at the store.”\u003c/p>\n\u003cp>Yulia agrees, especially when it comes to ice cream. \"I tried buffalo’s milk ice cream when I visited Egypt while we were dating 35 years ago. I had never tasted anything like it. The memory of that stayed with me all these years.\"\u003c/p>\n\u003cfigure id=\"attachment_134897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/morseys-creamery-logo.jpg\" alt=\"Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After living in the States for several decades, he never gave up hope of finding the dairy foods of his youth. Seven years ago, he decided to visit the only buffalo farm he could find in California, Double 8 Dairy in Petaluma. To this day, Double 8 Dairy still supplies restaurants (and Palace Market) with buffalo milk gelato — owner Andrew Zlot opened a gelato kiosk in 2014 but the location eventually closed.\u003c/p>\n\u003cp>Back then, Kal was told that mainstream buffalo’s milk products just didn’t exist. That’s when he decided to take matters into his own hands.\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 only buffalo breeder we knew of was in Texas. So I decided to buy six water buffaloes from them to start with. Stupid, I know,” he recalls. “I kept thinking, what do I do next? What am I gonna do with these water buffalo? I got so invested in the idea of it being the next big thing. Then all of a sudden, I realized I should open a restaurant so I could use our dairy products and spread the word.” Said restaurant, Morsey’s Farmhouse, finally opened in Los Altos in early 2018.\u003c/p>\n\u003cfigure id=\"attachment_134893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg\" alt=\"The Morsey’s fresh water buffalo milk mozzarella.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Morsey’s fresh water buffalo milk mozzarella. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, the Morseys have their own 50-acre ranch outside of Sacramento with 400 water buffalo. They also have their own dairy plant on site where they make their own buffalo's milk dairy products, all of which they use and sell in their restaurant.\u003c/p>\n\u003cp>Once the Morseys decided to potentially open a gelato shop, they began hiring culinary consultants from Italy and Southern California to help develop their recipes. But the journey was difficult because \"nobody knew how to work with buffalo milk and turn it into cream. It’s a completely different composition than cow’s milk. We failed so many times. This gelato recipe that we use now took us 3 years to make.”\u003c/p>\n\u003cp>They’re not skimping on their other ingredients either. Besides staying away from anything artificial, their neighbor's hive produces their shop’s honey, they roast their own Cecilian pistachios and they use premium Belgian chocolate. “But we think the gelato itself is the star,” he says.\u003c/p>\n\u003cfigure id=\"attachment_134894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Various flavors of water buffalo milk gelato at Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convincing Americans that buffalo milk is the next big thing has also been a challenge. Kal Morsey believes, “When Americans hear ‘buffalo milk’ they think gaminess. But there is absolutely no gaminess. It’s actually sweeter and creamier than cow’s milk, but not heavy. It’s the way milk should taste. And it has three times the fat content of cow’s milk, but is two-thirds lower in cholesterol. It’s also higher in protein.”\u003c/p>\n\u003cp>“And there’s no aftertaste,” adds Yulia. ”In the end, it’s all about taste. I don’t need to convince anybody if they just try it. You should see the reaction from people after they’ve tried the gelato. I love to see their faces.”\u003c/p>\n\u003cfigure id=\"attachment_134895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg\" alt=\"Pistachio flavor water buffalo milk gelato from Morsey’s Creamery.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio flavor water buffalo milk gelato from Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening Morsey’s Creamery just this past August, business has been strong for their tiny shop on University Avenue in Palo Alto. And they've seen a steady yet noticeable increase every week they've been open.\u003c/p>\n\u003cp>For all the money and hard work the Morseys have invested, Yulia believes it’s all been worth it. “It feels like a mission and I have to share this passion. I truly believe our time is not wasted with this. People deserve to eat better. It’s hard work but even if it doesn’t work out, at least we can say we tried.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kal adds, “In life, you don’t always choose your path. Sometimes your path chooses you.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134889/the-special-ingredient-in-this-gelato-buffalo-milk","authors":["5127"],"categories":["bayareabites_1653","bayareabites_8770","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_2332","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_16476","bayareabites_9710","bayareabites_1298","bayareabites_14767"],"featImg":"bayareabites_134892","label":"bayareabites"},"bayareabites_96267":{"type":"posts","id":"bayareabites_96267","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96267","score":null,"sort":[1432053036000]},"guestAuthors":[],"slug":"the-mulberry-guy-brings-sweat-and-passion-to-second-career-as-a-suburban-farmer","title":"The 'Mulberry Guy' Brings Sweat and Passion to Second Career as Suburban Farmer","publishDate":1432053036,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Kevin Lynch -- aka, \"The Mulberry Guy\" -- is probably the most truly local grower selling his fruit at a Bay Area farmers market. It takes him just seven minutes to drive the two miles from his suburban Palo Alto \"farm\" in his street-legal \u003ca href=\"http://www.polaris.com/en-us/gem-electric-car\" target=\"_blank\" rel=\"noopener\">electric golf cart\u003c/a> (called, naturally, MulberryMobile) to the town's Saturday \u003ca href=\"http://pafarmersmarket.org/\" target=\"_blank\" rel=\"noopener\">farmers market\u003c/a>. Once there, the lanky vendor sells mulberry jam, mulberry tea bags, mulberry lip balm and a variety of other fruit lovingly cultivated in the yard surrounding his \u003ca href=\"http://www.eichlernetwork.com/article/wonderful-world-eichler-homes\" target=\"_blank\" rel=\"noopener\">Eichler\u003c/a> in a quiet, family-oriented neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_96271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg\" alt=\"These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone.\" width=\"1920\" height=\"1286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1440x965.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lynch's delicious, consistently sweet, complexly flavored fruit is a hit with foodies seeking new tasting experiences, but just about anyone can appreciate the candy-like fruit. The \u003ca href=\"http://www.crfg.org/pubs/ff/mulberry.html\" target=\"_blank\" rel=\"noopener\">mulberry\u003c/a> isn't actually a berry. It's a \u003ca href=\"http://en.wikipedia.org/wiki/Drupe\" target=\"_blank\" rel=\"noopener\">drupe\u003c/a>, in which aggregate fruits grow into long formations clustered around a mild-flavored, soft stem. Whatever its genus, Lynch's deep purple produce is quite habit forming.\u003c/p>\n\u003cp>\"They are the most \u003ca href=\"http://www.nutrition-and-you.com/mulberries.html\" target=\"_blank\" rel=\"noopener\">wonderfully tasty fruit\u003c/a>,\" Lynch says. \"Every year, when they become ripe again, we gush over our first bites.\" As do his customers, who now know they need to arrive early to snap up a portion of his farm's small output.\u003c/p>\n\u003cp>Another major difference between The Mulberry Guy and other farmers is in the objective. Lynch and his Shanghai-born wife, Monica, aren't in it for the money, but rather as a summer avocation for the two Palo Alto teachers. Their backyard business is alternate employment for the non-teaching months. \"Mulberries just happen to ripen steadily over the entire summer,\" Lynch notes. \"It's a perfect match.\"\u003c/p>\n\u003cfigure id=\"attachment_96272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Kevin-picking.jpg\" alt=\"Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto.\" width=\"1920\" height=\"2895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1440x2171.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1180x1779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-960x1448.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This suburban farm is also a way to engage the couple's two sons, Osmanthus (Osy), 13, and Halo, 11, in an absorbing family project with rich side benefits. Lynch admits this is a break-even enterprise, but one that has expanded the family's horizons. \"We have so many new friends thanks to the mulberry,\" Lynch says. \"We've met really wonderful families,\" between weekly summer appearances at the farmers market and relationships forged with local chefs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We've been allowed behind the scenes at a Michelin-starred restaurant; seen the way other local chefs take pride in cooking from true local sources; learned the interesting supply-side politics of the farmers market world and gained a greater respect for the true farmers -- the ones who do this for a living year round,\" Lynch explains.\u003c/p>\n\u003cp>The Lynches had no clue how much they would reap from growing mulberries when they backed into the project, which began with re-landscaping their yard a decade-plus ago. \"We ordered a large variety of interesting edibles, none of which we'd ever tasted,\" Lynch recalls. \"The mulberry was an epiphany and we simply bought more -- maybe over-bought! The idea to sell them was part in reaction to abundance and part brainstorm in that we could set up our young sons with instant summer employment some day.\"\u003c/p>\n\u003cfigure id=\"attachment_96273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/picking-crew.jpg\" alt=\"Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Left to their own devices, mulberry trees -- drought-hardy, low-fuss fruit producers -- will each grow to 30 feet tall and 35 feet wide. However, the un-irrigated mulberry orchard in the family's small back yard has four tight rows of trees that have been carefully pruned by Lynch in what he calls \"an unnatural arrangement.\" His 27-plus trees come in four-plus varieties, but are not alone on the petite property.\u003c/p>\n\u003cp>\"We've planted just about every inch of our 8,000-square-foot lot that's not house and walkway,\" Lynch says. \"People are usually surprised by how small our place is. We go for height and planar form. That being said, we have very little sun left these days to grow things like veggies. We have figs, plums, apricots, oranges, limes, lemons, pears, blackberries, raspberries, Nanking cherries, cornelian cherries, elderberries, serviceberries, marionberries, cherries, pomegranates, pluots, loquats, hundreds of daffodils underplanting all of it, and we host a beehive for \u003ca href=\"https://www.facebook.com/uvasgoldapiary\" target=\"_blank\" rel=\"noopener\">Uvas Gold Apiary\u003c/a>.\"\u003c/p>\n\u003cp>Now in his seventh year as a market vendor, Lynch laughs when asked if farming is in his blood. Growing up in Southern California, \"I was a total L.A. kid,\" he says. \"We had lawns, like everybody. My parents are just baffled by where all the farming came from.\" In fact, the senior Lynches have never been to a farmers market so they'll be rectifying that when they visit their son and his family this summer.\u003c/p>\n\u003cfigure id=\"attachment_96274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Pakistan-mulberries.jpg\" alt=\"The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple.\" width=\"1920\" height=\"1511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-400x315.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-800x630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1440x1133.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1180x929.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-960x756.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As their passion project has expanded, Lynch and his wife have created new products to bring to the farmers market. With their stall only operating once a week, the Lynches began producing mulberry jam using some of the less-than-cosmetically-perfect fruit left over from what goes to market or is bought up by their restaurant clients, which currently include \u003ca href=\"http://www.pampaspaloalto.com/\" target=\"_blank\" rel=\"noopener\">Pampas\u003c/a> in Palo Alto, \u003ca href=\"http://www.maderasandhill.com/\" target=\"_blank\" rel=\"noopener\">Madera\u003c/a> in Menlo Park and \u003ca href=\"http://www.quattrorestaurant.com/\" target=\"_blank\" rel=\"noopener\">Quattro\u003c/a> at the Four Seasons in East Palo Alto. \"It's made from just three ingredients -- fruit, honey and lemon -- all grown in our yard. Not a lot of people can say that,\" Lynch states proudly.\u003c/p>\n\u003cfigure id=\"attachment_96275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Monica-and-tea.jpg\" alt=\"In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen.\" width=\"1920\" height=\"2604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-400x543.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-800x1085.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1440x1953.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1180x1600.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-960x1302.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The environmentally minded couple are also utilizing other parts of the mulberry plant. A recent project by Monica involves drying the leaves for mulberry/mint tea, which is caffeine free and beneficial in \u003ca href=\"http://www.mulberrytea.org/benefits/mulberry-tea-benefits.html\" target=\"_blank\" rel=\"noopener\">treating various ailments\u003c/a> such as diabetes, high blood pressure and obesity. She has also begun using the deeply colored fruit for natural, organic lip balm. \"It has a little color -- my favorite -- purple,\" she says, pointing to her pale plum outfit and laughing.\u003c/p>\n\u003cp>While the Lynch family appears boundlessly energetic, a plan for how to utilize yet another part of their mulberry orchard in the far-off future -- when they might slow down -- has presented itself. Says Lynch, \"I have a customer at the farmers market who plays the lute and he says if I chop down the mulberry trees, the wood is perfect for \u003ca href=\"http://www.ehow.com/info_8434836_uses-mulberry-wood.html\" target=\"_blank\" rel=\"noopener\">making guitars\u003c/a>. We have a market at the end of the line!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Visit The Mulberry Guy at the Palo Alto downtown farmers market - Saturdays, 8am-1pm Gilman St. & Hamilton Ave., Palo Alto. Visit the website at \u003ca href=\"http://themulberryguy.com/\" target=\"_blank\" rel=\"noopener\">themulberryguy.com\u003c/a> or find their shop on Etsy at \u003ca href=\"https://www.etsy.com/shop/MulberryJamAndTea\" target=\"_blank\" rel=\"noopener\">MulberryJamAndTea\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"The most hyper-local grower in the Bay Area must surely be Kevin Lynch, \"The Mulberry Guy,\" who travels all of two miles from his suburban micro-farm (otherwise known as his backyard) to the downtown Palo Alto farmers market. ","status":"publish","parent":0,"modified":1556744858,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1162},"headData":{"title":"The 'Mulberry Guy' Brings Sweat and Passion to Second Career as Suburban Farmer | KQED","description":"The most hyper-local grower in the Bay Area must surely be Kevin Lynch, "The Mulberry Guy," who travels all of two miles from his suburban micro-farm (otherwise known as his backyard) to the downtown Palo Alto farmers market. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96267 http://ww2.kqed.org/bayareabites/?p=96267","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/19/the-mulberry-guy-brings-sweat-and-passion-to-second-career-as-a-suburban-farmer/","disqusTitle":"The 'Mulberry Guy' Brings Sweat and Passion to Second Career as Suburban Farmer","path":"/bayareabites/96267/the-mulberry-guy-brings-sweat-and-passion-to-second-career-as-a-suburban-farmer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Kevin Lynch -- aka, \"The Mulberry Guy\" -- is probably the most truly local grower selling his fruit at a Bay Area farmers market. It takes him just seven minutes to drive the two miles from his suburban Palo Alto \"farm\" in his street-legal \u003ca href=\"http://www.polaris.com/en-us/gem-electric-car\" target=\"_blank\" rel=\"noopener\">electric golf cart\u003c/a> (called, naturally, MulberryMobile) to the town's Saturday \u003ca href=\"http://pafarmersmarket.org/\" target=\"_blank\" rel=\"noopener\">farmers market\u003c/a>. Once there, the lanky vendor sells mulberry jam, mulberry tea bags, mulberry lip balm and a variety of other fruit lovingly cultivated in the yard surrounding his \u003ca href=\"http://www.eichlernetwork.com/article/wonderful-world-eichler-homes\" target=\"_blank\" rel=\"noopener\">Eichler\u003c/a> in a quiet, family-oriented neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_96271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg\" alt=\"These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone.\" width=\"1920\" height=\"1286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1440x965.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lynch's delicious, consistently sweet, complexly flavored fruit is a hit with foodies seeking new tasting experiences, but just about anyone can appreciate the candy-like fruit. The \u003ca href=\"http://www.crfg.org/pubs/ff/mulberry.html\" target=\"_blank\" rel=\"noopener\">mulberry\u003c/a> isn't actually a berry. It's a \u003ca href=\"http://en.wikipedia.org/wiki/Drupe\" target=\"_blank\" rel=\"noopener\">drupe\u003c/a>, in which aggregate fruits grow into long formations clustered around a mild-flavored, soft stem. Whatever its genus, Lynch's deep purple produce is quite habit forming.\u003c/p>\n\u003cp>\"They are the most \u003ca href=\"http://www.nutrition-and-you.com/mulberries.html\" target=\"_blank\" rel=\"noopener\">wonderfully tasty fruit\u003c/a>,\" Lynch says. \"Every year, when they become ripe again, we gush over our first bites.\" As do his customers, who now know they need to arrive early to snap up a portion of his farm's small output.\u003c/p>\n\u003cp>Another major difference between The Mulberry Guy and other farmers is in the objective. Lynch and his Shanghai-born wife, Monica, aren't in it for the money, but rather as a summer avocation for the two Palo Alto teachers. Their backyard business is alternate employment for the non-teaching months. \"Mulberries just happen to ripen steadily over the entire summer,\" Lynch notes. \"It's a perfect match.\"\u003c/p>\n\u003cfigure id=\"attachment_96272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Kevin-picking.jpg\" alt=\"Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto.\" width=\"1920\" height=\"2895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1440x2171.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1180x1779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-960x1448.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This suburban farm is also a way to engage the couple's two sons, Osmanthus (Osy), 13, and Halo, 11, in an absorbing family project with rich side benefits. Lynch admits this is a break-even enterprise, but one that has expanded the family's horizons. \"We have so many new friends thanks to the mulberry,\" Lynch says. \"We've met really wonderful families,\" between weekly summer appearances at the farmers market and relationships forged with local chefs.\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>\"We've been allowed behind the scenes at a Michelin-starred restaurant; seen the way other local chefs take pride in cooking from true local sources; learned the interesting supply-side politics of the farmers market world and gained a greater respect for the true farmers -- the ones who do this for a living year round,\" Lynch explains.\u003c/p>\n\u003cp>The Lynches had no clue how much they would reap from growing mulberries when they backed into the project, which began with re-landscaping their yard a decade-plus ago. \"We ordered a large variety of interesting edibles, none of which we'd ever tasted,\" Lynch recalls. \"The mulberry was an epiphany and we simply bought more -- maybe over-bought! The idea to sell them was part in reaction to abundance and part brainstorm in that we could set up our young sons with instant summer employment some day.\"\u003c/p>\n\u003cfigure id=\"attachment_96273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/picking-crew.jpg\" alt=\"Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Left to their own devices, mulberry trees -- drought-hardy, low-fuss fruit producers -- will each grow to 30 feet tall and 35 feet wide. However, the un-irrigated mulberry orchard in the family's small back yard has four tight rows of trees that have been carefully pruned by Lynch in what he calls \"an unnatural arrangement.\" His 27-plus trees come in four-plus varieties, but are not alone on the petite property.\u003c/p>\n\u003cp>\"We've planted just about every inch of our 8,000-square-foot lot that's not house and walkway,\" Lynch says. \"People are usually surprised by how small our place is. We go for height and planar form. That being said, we have very little sun left these days to grow things like veggies. We have figs, plums, apricots, oranges, limes, lemons, pears, blackberries, raspberries, Nanking cherries, cornelian cherries, elderberries, serviceberries, marionberries, cherries, pomegranates, pluots, loquats, hundreds of daffodils underplanting all of it, and we host a beehive for \u003ca href=\"https://www.facebook.com/uvasgoldapiary\" target=\"_blank\" rel=\"noopener\">Uvas Gold Apiary\u003c/a>.\"\u003c/p>\n\u003cp>Now in his seventh year as a market vendor, Lynch laughs when asked if farming is in his blood. Growing up in Southern California, \"I was a total L.A. kid,\" he says. \"We had lawns, like everybody. My parents are just baffled by where all the farming came from.\" In fact, the senior Lynches have never been to a farmers market so they'll be rectifying that when they visit their son and his family this summer.\u003c/p>\n\u003cfigure id=\"attachment_96274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Pakistan-mulberries.jpg\" alt=\"The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple.\" width=\"1920\" height=\"1511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-400x315.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-800x630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1440x1133.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1180x929.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-960x756.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As their passion project has expanded, Lynch and his wife have created new products to bring to the farmers market. With their stall only operating once a week, the Lynches began producing mulberry jam using some of the less-than-cosmetically-perfect fruit left over from what goes to market or is bought up by their restaurant clients, which currently include \u003ca href=\"http://www.pampaspaloalto.com/\" target=\"_blank\" rel=\"noopener\">Pampas\u003c/a> in Palo Alto, \u003ca href=\"http://www.maderasandhill.com/\" target=\"_blank\" rel=\"noopener\">Madera\u003c/a> in Menlo Park and \u003ca href=\"http://www.quattrorestaurant.com/\" target=\"_blank\" rel=\"noopener\">Quattro\u003c/a> at the Four Seasons in East Palo Alto. \"It's made from just three ingredients -- fruit, honey and lemon -- all grown in our yard. Not a lot of people can say that,\" Lynch states proudly.\u003c/p>\n\u003cfigure id=\"attachment_96275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Monica-and-tea.jpg\" alt=\"In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen.\" width=\"1920\" height=\"2604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-400x543.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-800x1085.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1440x1953.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1180x1600.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-960x1302.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The environmentally minded couple are also utilizing other parts of the mulberry plant. A recent project by Monica involves drying the leaves for mulberry/mint tea, which is caffeine free and beneficial in \u003ca href=\"http://www.mulberrytea.org/benefits/mulberry-tea-benefits.html\" target=\"_blank\" rel=\"noopener\">treating various ailments\u003c/a> such as diabetes, high blood pressure and obesity. She has also begun using the deeply colored fruit for natural, organic lip balm. \"It has a little color -- my favorite -- purple,\" she says, pointing to her pale plum outfit and laughing.\u003c/p>\n\u003cp>While the Lynch family appears boundlessly energetic, a plan for how to utilize yet another part of their mulberry orchard in the far-off future -- when they might slow down -- has presented itself. Says Lynch, \"I have a customer at the farmers market who plays the lute and he says if I chop down the mulberry trees, the wood is perfect for \u003ca href=\"http://www.ehow.com/info_8434836_uses-mulberry-wood.html\" target=\"_blank\" rel=\"noopener\">making guitars\u003c/a>. We have a market at the end of the line!\"\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>Visit The Mulberry Guy at the Palo Alto downtown farmers market - Saturdays, 8am-1pm Gilman St. & Hamilton Ave., Palo Alto. Visit the website at \u003ca href=\"http://themulberryguy.com/\" target=\"_blank\" rel=\"noopener\">themulberryguy.com\u003c/a> or find their shop on Etsy at \u003ca href=\"https://www.etsy.com/shop/MulberryJamAndTea\" target=\"_blank\" rel=\"noopener\">MulberryJamAndTea\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96267/the-mulberry-guy-brings-sweat-and-passion-to-second-career-as-a-suburban-farmer","authors":["5578"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_95","bayareabites_2554","bayareabites_1875","bayareabites_2332","bayareabites_91"],"tags":["bayareabites_16404","bayareabites_14767","bayareabites_2055"],"featImg":"bayareabites_96269","label":"bayareabites"},"bayareabites_92432":{"type":"posts","id":"bayareabites_92432","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92432","score":null,"sort":[1422641822000]},"guestAuthors":[],"slug":"palo-altos-buzzy-restaurant-scene-making-it-the-south-of-sf-foodie-capitol","title":"Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol","publishDate":1422641822,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\" alt=\" With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-92537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>New eateries opening constantly, multiple farmers markets, mushrooming specialty shops dishing up things like artisan ice cream, chocolates and exotic baked goods, out-of-town eaters flocking in to munch -- this must be San Francisco, right? Well, yes, but it also describes Palo Alto circa 2015.\u003c/p>\n\u003cp>Happily for those living in what was once considered the vast culinary desert south of the city, good grub can be found without a drive into San Francisco. And today's most prosperous foodie town in this area is decidedly posh Palo Alto. While social media comments and person-on-the-street opinions put Palo Alto on top, one can see harder evidence by just walking through the city's downtown.\u003c/p>\n\u003cp>By category, restaurants rule when it comes to local businesses. Those eateries that don't fully attract the swarm of locals, office workers and visitors are quickly transformed into the next concept, with vacant storefronts a rarity. One short block alone boasts two French bistros and two artisan chocolate shops.\u003c/p>\n\u003cp>Among all these newcomers is a slew of new spots recently opened by successful San Francisco-based enterprises like a \u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">Pizzeria Delfina\u003c/a>, a \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> outpost, a new \u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">Sushirrito\u003c/a> (devoted to sushi/burrito hybrids) and a \u003ca href=\"http://www.toutsweetsf.com/\" target=\"_blank\">Tout Sweet Patisserie\u003c/a> from a former Top Chef desserts winner. Naturally, a \u003ca href=\"https://bluebottlecoffee.com/cafes\" target=\"_blank\">Blue Bottle café\u003c/a> will be coming to town, too. \u003c/p>\n\u003cfigure id=\"attachment_92535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\" alt=\"Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\" width=\"1000\" height=\"473\" class=\"size-full wp-image-92535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the successful incoming food businesses arriving on Palo Alto's tree-lined streets (the town is named for a particularly tall redwood) also hail from other locales. Already in town and drumming up business is a location of Los Angeles' \u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\">Umami Burger\u003c/a> chain. Bankrolled by Silicon Valley venture capitalists, the husband-and-wife team running popular \u003ca href=\"http://www.matteistavern.com/\" target=\"_blank\">Mattei's Tavern\u003c/a> in the Santa Barbara wine country is currently revamping the space of a former Mandarin restaurant into what will likely be a seasonal, up-to-the-minute new endeavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Launched last summer was a slim storefront location of \u003ca href=\"http://www.davidstea.com/\" target=\"_blank\">David's Tea\u003c/a>, a Canada-based chain that already has five Bay Area shops. Meanwhile, after establishing stores in other thriving California cities, the \u003ca href=\"http://www.belcampomeatco.com/restaurant/palo-alto/\" target=\"_blank\">Belcampo Meat Company\u003c/a> opened locally in 2014, selling its super-sustainable, stratospherically priced meat and some alluring lunch fare to a welcoming audience. Upscale, iconic burger joint \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott's Roadside\u003c/a> of the Napa Valley also came to town in 2013.\u003c/p>\n\u003cfigure id=\"attachment_92538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\" alt=\"Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\" width=\"1000\" height=\"1508\" class=\"size-full wp-image-92538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Another of the city's perpetually packed new hits is \u003ca href=\"http://www.lureandtill.com/\" target=\"_blank\">Lure + Till\u003c/a>, featuring the modern fare of former Gitane chef Patrick Kelly and craft cocktails spearheaded by former San Francisco mixologist Carlos Yturria. It's symbolic of the changes in Palo Alto that this sexy operation with its open-air deck in front is located on the ground floor of what used to be a grungy residential hotel that has been utterly remodeled to attract the high-tech movers and shakers who frequent the town.\u003c/p>\n\u003cp>Yturria says he spent more than 10 years telling anyone who would listen about the promise of Palo Alto but by no means all the success stories are by outsiders. Wander a couple of short blocks from the glitzy spot where he now mixes heady concoctions and you'll find \u003ca href=\"http://orenshummus.com/\" target=\"_blank\">Oren's Hummus Shop\u003c/a> offering Israeli street food at modest prices. Just look for the crowds of people waiting to get into this little eatery. \u003c/p>\n\u003cp>Launched by serial tech entrepreneur \u003ca href=\"https://angel.co/orendob\" target=\"_blank\">Oren Dobronsky\u003c/a> -- who is still busily starting new companies in town -- Oren's Hummus has done such enormous business that it has opened a second location in Mountain View, a catering company and is soon to introduce a packaged food line. Also thriving is a budding Burmese restaurant empire that started about three years ago in Palo Alto with \u003ca href=\"http://www.rangoonruby.com/\" target=\"_blank\">Rangoon Ruby\u003c/a> that now runs another location in San Carlos and a third called \u003ca href=\"http://www.burmaruby.com/\" target=\"_blank\">Burma Ruby\u003c/a> that is just blocks away from the original. Now, that's confidence.\u003c/p>\n\u003cfigure id=\"attachment_92536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\" alt=\"Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\" width=\"1000\" height=\"801\" class=\"size-full wp-image-92536\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, the extroverted owner of Turkish/Kurdish restaurant \u003ca href=\"http://www.anatoliankitchenpaloalto.com/\" target=\"_blank\">Anatolian Kitchen\u003c/a> was so successful that he opened a \u003ca href=\"http://www.firstcrush.com/\" target=\"_blank\">cafe and wine bar\u003c/a> in Union Square and recently expanded his original eatery. He is following a formula long seen in other hyper-popular Palo Alto restaurants opened years ago such as perennially crowded Greek taverna \u003ca href=\"http://www.evvia.net/home/\" target=\"_blank\">Evvia\u003c/a> and sophisticated purveyor of modern Vietnamese fare \u003ca href=\"http://www.tamarinerestaurant.com/\" target=\"_blank\">Tamarine\u003c/a>. Both get high marks in rankings like those from Zagat and you're likely to bump into notables like Apple CEO Tim Cook while waiting for a table.\u003c/p>\n\u003cp>Evvia spun off sister restaurant \u003ca href=\"http://www.kokkari.com/home/\" target=\"_blank\">Kokkari\u003c/a> in San Francisco -- also a longtime success -- while Tamarine's owners launched a handsome second restaurant in the city named Bong Su that unfortunately closed during the last economic downturn. The mother ship still sails on, however, with full reservation books and pleased patrons.\u003c/p>\n\u003cfigure id=\"attachment_92543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\" alt=\"Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\" width=\"1000\" height=\"618\" class=\"size-full wp-image-92543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its population of well-heeled, often food-conscious consumers, Palo Alto has other factors favorable to would-be restaurateurs and shop owners. For a city of just 67,000, this college town -- it was \u003ca href=\"http://en.wikipedia.org/wiki/Palo_Alto,_California\" target=\"_blank\">established by Leland Stanford\u003c/a> as a tee-totaling burg when he built his \u003ca href=\"http://www.stanford.edu/\" target=\"_blank\">famous university\u003c/a> -- has several commercial areas hosting upscale food businesses. Besides the cute downtown, there's a second shopping district to the south along \u003ca href=\"http://www.destinationpaloalto.com/pages/d/california-avenue?visitor_info_id=23\" target=\"_blank\">California Avenue\u003c/a> that contains many food places and is the expanding locale of one of the city's at-least three farmers markets. \u003c/p>\n\u003cp>Sprawling \u003ca href=\"http://www.simon.com/mall/stanford-shopping-center\" target=\"_blank\">Stanford Shopping Center\u003c/a> has long had dining and retail food offerings while the newest home to a slew of food options is revamped \u003ca href=\"http://www.tandcvillage.com/\" target=\"_blank\">Town & Country Village\u003c/a> near the university. There are 20 food businesses in this rustic center that include \u003ca href=\"http://www.mayfieldbakery.com/\" target=\"_blank\">Mayfield Bakery & Cafe\u003c/a> -- a popular farm-to-table eatery run by the group that also operates \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco -- \u003ca href=\"http://www.calafiapaloalto.com/\" target=\"_blank\">Calafia Cafe\u003c/a>, launched by former Google first chef \u003ca href=\"http://www.chefcharlieayers.com/\" target=\"_blank\">Charlie Ayers\u003c/a>, Gott's, \u003ca href=\"http://www.karascupcakes.com/\" target=\"_blank\">Kara's Cupcakes\u003c/a>, \u003ca href=\"http://howiesartisanpizza.com/\" target=\"_blank\">Howie's Artisan Pizza\u003c/a> from longtime white-tablecloth chef Howard Bulka, and more. One notable tenant is the first location of \u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">Asian Box\u003c/a>, a fast-casual place featuring pan-Asian street food overseen by a protégé of the Slanted Door's Charles Phan. It now has four other locations and expects to open several more this year.\u003c/p>\n\u003cfigure id=\"attachment_92542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\" alt=\"Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\" width=\"1000\" height=\"649\" class=\"size-full wp-image-92542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Although Palo Alto's population, historically, was primarily white, a recent influx of Asian immigrants has influenced the food businesses in town. The Asian community here -- according to some estimates, now climbing toward a third of residents -- is as prosperous as one would expect in this wealthy city where median housing prices are now $2.1 million. \u003ca href=\"http://www.theatlantic.com/china/archive/2013/11/why-chinese-people-buy-so-many-homes-in-palo-alto/281234/\" target=\"_blank\">Chinese immigrants\u003c/a> with lots of cash in their pockets, in particular, are rushing to town due to the excellent schools, great climate and amenities, helping push residential prices ever upward. \u003c/p>\n\u003cp>Increasingly, eating spots are catering to newly arrived Asians. Some of the Hong Kong dim sum specialties at \u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">Tai Pan\u003c/a> restaurant are now also available at \u003ca href=\"http://steampaloalto.com/\" target=\"_blank\">Steam\u003c/a> nearby, a handsome new wood-bedecked boîte on the main drag that particularly draws Chinese patrons. This smallish city now has two new milk tea shops downtown -- \u003ca href=\"http://www.t4.com.tw/en/\" target=\"_blank\">T4\u003c/a> and \u003ca href=\"http://gong-cha-usa.com/\" target=\"_blank\">Gong Cha\u003c/a> -- where folks can get their fix of sweetened \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">boba tea\u003c/a>. And another newish place with a large Asian clientele is \u003ca href=\"http://www.parisbaguetteusa.com/\" target=\"_blank\">Paris Baguette\u003c/a>, part of a huge Korea-based chain selling so-so French pastries and sandwich fixings in a cafeteria environment. \u003c/p>\n\u003cp>There are other food concepts that have been multiplying. No less than four high-end ice cream stores have arrived in town, adding to a supply that already included several popular shops. \u003ca href=\"http://www.tinpotcreamery.com/\" target=\"_blank\">Tin Pot Creamery\u003c/a>, launched by a former Facebook chef, is a thriving artisan producer that has now expanded to a second shop in Los Altos. Two other small-batch producers in Palo Alto are microcreamery \u003ca href=\"http://scoopmicrocreamery.com/\" target=\"_blank\">Scoop\u003c/a>, using liquid nitrogen to freeze their luscious product, and \u003ca href=\"http://gelataio.us/\" target=\"_blank\">Gelataio\u003c/a>, offering made-from-scratch gelato. And then there's new \u003ca href=\"https://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a>, always with long lines, serving the cold stuff packed between homemade cookies. Ice cream crawl, anyone?\u003c/p>\n\u003cfigure id=\"attachment_92540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\" alt=\"Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-92540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the risky restaurant business never guarantees success, even in a robust foodie mecca like Palo Alto. Too many burger joints, too many Indian spots, an excess of Thai places, an extra, unneeded Caribbean eatery and, particularly, a huge overabundance of Italian and pizza joints all competing in a somewhat small downtown led to fallout and turnover in recent years. Despite the success of Anatolian Kitchen, an \"Istanbul street food\" cafe in town is usually empty while a Korean eatery -- not the only one in town, interestingly -- didn't last very long on the main drag.\u003c/p>\n\u003cp>\"You see a lot of turnover because people think, 'I want to be in Palo Alto' and they sign a lease and know nothing about the restaurant business,\" explains Guillaume Bienaimé, the young proprietor/chef of \u003ca href=\"http://zolapa.com\" target=\"_blank\">Zola\u003c/a>, a five-month-old modern French bistro that quickly hopped to the forefront for the food obsessed in town.\u003c/p>\n\u003cfigure id=\"attachment_92541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\" alt=\"French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\" width=\"1000\" height=\"904\" class=\"size-full wp-image-92541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Having graduated from culinary school and made his bones at other successful restaurants, Bienaimé knew all about balancing the city's scandalously high lease costs against other factors to end up in the black. With its fresh but satisfyingly French menu, convivial atmosphere and entrees at around $26, Zola has been a great canvas upon which Bienaimé creates food honoring his bilingual French-American background.\u003c/p>\n\u003cp>Choosing to plant his own first restaurant in the place where he once lived as a kid was a no-brainer. \"It's a lively town. People go out at night. They drink wine,\" he says. \"I've always felt there was an energy here.\" Nevertheless, employing the high standards of an ambitious professional chef, Bienaimé also believes that \"there are a lot of bad restaurants. There's still a huge disparity of what should be here and what is here.\"\u003c/p>\n\u003cfigure id=\"attachment_92544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\" alt=\"Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\" width=\"1000\" height=\"683\" class=\"size-full wp-image-92544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>He's thinking of the massive, gaudy \u003ca href=\"http://www.thecheesecakefactory.com/\" target=\"_blank\">Cheesecake Factory\u003c/a> planted on a restaurant row mainly inhabited by smaller, proprietor-owned spots. Other, more-upscale chains running Palo Alto branches include businesses like \u003ca href=\"http://www.pfchangs.com/index.aspx\" target=\"_blank\">P.F. Chang's\u003c/a>, \u003ca href=\"http://www.maxsworld.com/index.php\" target=\"_blank\">Max's Opera Cafe\u003c/a> and \u003ca href=\"http://www.ilfornaio.com/\" target=\"_blank\">Il Fornaio\u003c/a>, while -- blessedly -- the fast-food outlets in town are largely found along uncharming El Camino Real.\u003c/p>\n\u003cp>While quite a few Palo Alto restaurants get solid rankings from patrons and regional critics, only one has been honored by the tire guys. Ethereal French restaurant \u003ca href=\"http://www.baumerestaurant.com/\" target=\"_blank\">Baumé\u003c/a> in South Palo Alto has two Michelin stars while 21 San Francisco restaurants were awarded between one and three stars in the \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\">2015 guide\u003c/a>.\u003c/p>\n\u003cp>But Bienaimé doesn't think what Palo Alto needs is more \"elitist food\" but rather \"regular restaurants that serve American farm-to-table food.\" He wouldn't mind seeing more fun, high-quality Japanese spots, either. \u003c/p>\n\u003cp>But local tastes might need to broaden a bit first. Palo Altans might have a lot of money -- \u003ca href=\"http://patch.com/california/paloalto/palo-alto-boasts-10-billionaires\" target=\"_blank\">10 billionaires\u003c/a> reside there, says Forbes magazine -- and its citizens are well-educated and well-traveled. But that doesn't mean most of them are ready for sea urchin or beef tendon, which San Francisco chefs don't hesitate to offer.\u003c/p>\n\u003cfigure id=\"attachment_92539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\" alt=\"While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\" width=\"1000\" height=\"629\" class=\"size-full wp-image-92539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"Can you imagine if I did a calves liver entree?\" sighs Bienaimé. \"Even the squab I put on was my least-selling special of all time.\" Now, that's a pity because his juicy, big-flavored bird was actually quite divine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But the people colonizing Palo Alto's many restaurants these days aren't trying to compete with San Francisco eaters. Thank you very much, they're happy to stroll along the clean sidewalks, enjoy the lit-up trees along the main street and pick from among one of the biggest, most generally appealing selection of restaurants on the Peninsula and in the South Bay.\u003c/p>\n\n","blocks":[],"excerpt":"Prosperous, pricey and now the \"it\" spot for eating on the Peninsula and in the South Bay, Palo Alto hosts a growing collection of multi-ethnic restaurants and food businesses, including hot transplants from San Francisco and elsewhere.","status":"publish","parent":0,"modified":1481593705,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":2213},"headData":{"title":"Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol | KQED","description":"Prosperous, pricey and now the "it" spot for eating on the Peninsula and in the South Bay, Palo Alto hosts a growing collection of multi-ethnic restaurants and food businesses, including hot transplants from San Francisco and elsewhere.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92432 http://blogs.kqed.org/bayareabites/?p=92432","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/30/palo-altos-buzzy-restaurant-scene-making-it-the-south-of-sf-foodie-capitol/","disqusTitle":"Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol","path":"/bayareabites/92432/palo-altos-buzzy-restaurant-scene-making-it-the-south-of-sf-foodie-capitol","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\" alt=\" With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-92537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>New eateries opening constantly, multiple farmers markets, mushrooming specialty shops dishing up things like artisan ice cream, chocolates and exotic baked goods, out-of-town eaters flocking in to munch -- this must be San Francisco, right? Well, yes, but it also describes Palo Alto circa 2015.\u003c/p>\n\u003cp>Happily for those living in what was once considered the vast culinary desert south of the city, good grub can be found without a drive into San Francisco. And today's most prosperous foodie town in this area is decidedly posh Palo Alto. While social media comments and person-on-the-street opinions put Palo Alto on top, one can see harder evidence by just walking through the city's downtown.\u003c/p>\n\u003cp>By category, restaurants rule when it comes to local businesses. Those eateries that don't fully attract the swarm of locals, office workers and visitors are quickly transformed into the next concept, with vacant storefronts a rarity. One short block alone boasts two French bistros and two artisan chocolate shops.\u003c/p>\n\u003cp>Among all these newcomers is a slew of new spots recently opened by successful San Francisco-based enterprises like a \u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">Pizzeria Delfina\u003c/a>, a \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> outpost, a new \u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">Sushirrito\u003c/a> (devoted to sushi/burrito hybrids) and a \u003ca href=\"http://www.toutsweetsf.com/\" target=\"_blank\">Tout Sweet Patisserie\u003c/a> from a former Top Chef desserts winner. Naturally, a \u003ca href=\"https://bluebottlecoffee.com/cafes\" target=\"_blank\">Blue Bottle café\u003c/a> will be coming to town, too. \u003c/p>\n\u003cfigure id=\"attachment_92535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\" alt=\"Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\" width=\"1000\" height=\"473\" class=\"size-full wp-image-92535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the successful incoming food businesses arriving on Palo Alto's tree-lined streets (the town is named for a particularly tall redwood) also hail from other locales. Already in town and drumming up business is a location of Los Angeles' \u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\">Umami Burger\u003c/a> chain. Bankrolled by Silicon Valley venture capitalists, the husband-and-wife team running popular \u003ca href=\"http://www.matteistavern.com/\" target=\"_blank\">Mattei's Tavern\u003c/a> in the Santa Barbara wine country is currently revamping the space of a former Mandarin restaurant into what will likely be a seasonal, up-to-the-minute new endeavor.\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>Launched last summer was a slim storefront location of \u003ca href=\"http://www.davidstea.com/\" target=\"_blank\">David's Tea\u003c/a>, a Canada-based chain that already has five Bay Area shops. Meanwhile, after establishing stores in other thriving California cities, the \u003ca href=\"http://www.belcampomeatco.com/restaurant/palo-alto/\" target=\"_blank\">Belcampo Meat Company\u003c/a> opened locally in 2014, selling its super-sustainable, stratospherically priced meat and some alluring lunch fare to a welcoming audience. Upscale, iconic burger joint \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott's Roadside\u003c/a> of the Napa Valley also came to town in 2013.\u003c/p>\n\u003cfigure id=\"attachment_92538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\" alt=\"Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\" width=\"1000\" height=\"1508\" class=\"size-full wp-image-92538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Another of the city's perpetually packed new hits is \u003ca href=\"http://www.lureandtill.com/\" target=\"_blank\">Lure + Till\u003c/a>, featuring the modern fare of former Gitane chef Patrick Kelly and craft cocktails spearheaded by former San Francisco mixologist Carlos Yturria. It's symbolic of the changes in Palo Alto that this sexy operation with its open-air deck in front is located on the ground floor of what used to be a grungy residential hotel that has been utterly remodeled to attract the high-tech movers and shakers who frequent the town.\u003c/p>\n\u003cp>Yturria says he spent more than 10 years telling anyone who would listen about the promise of Palo Alto but by no means all the success stories are by outsiders. Wander a couple of short blocks from the glitzy spot where he now mixes heady concoctions and you'll find \u003ca href=\"http://orenshummus.com/\" target=\"_blank\">Oren's Hummus Shop\u003c/a> offering Israeli street food at modest prices. Just look for the crowds of people waiting to get into this little eatery. \u003c/p>\n\u003cp>Launched by serial tech entrepreneur \u003ca href=\"https://angel.co/orendob\" target=\"_blank\">Oren Dobronsky\u003c/a> -- who is still busily starting new companies in town -- Oren's Hummus has done such enormous business that it has opened a second location in Mountain View, a catering company and is soon to introduce a packaged food line. Also thriving is a budding Burmese restaurant empire that started about three years ago in Palo Alto with \u003ca href=\"http://www.rangoonruby.com/\" target=\"_blank\">Rangoon Ruby\u003c/a> that now runs another location in San Carlos and a third called \u003ca href=\"http://www.burmaruby.com/\" target=\"_blank\">Burma Ruby\u003c/a> that is just blocks away from the original. Now, that's confidence.\u003c/p>\n\u003cfigure id=\"attachment_92536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\" alt=\"Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\" width=\"1000\" height=\"801\" class=\"size-full wp-image-92536\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, the extroverted owner of Turkish/Kurdish restaurant \u003ca href=\"http://www.anatoliankitchenpaloalto.com/\" target=\"_blank\">Anatolian Kitchen\u003c/a> was so successful that he opened a \u003ca href=\"http://www.firstcrush.com/\" target=\"_blank\">cafe and wine bar\u003c/a> in Union Square and recently expanded his original eatery. He is following a formula long seen in other hyper-popular Palo Alto restaurants opened years ago such as perennially crowded Greek taverna \u003ca href=\"http://www.evvia.net/home/\" target=\"_blank\">Evvia\u003c/a> and sophisticated purveyor of modern Vietnamese fare \u003ca href=\"http://www.tamarinerestaurant.com/\" target=\"_blank\">Tamarine\u003c/a>. Both get high marks in rankings like those from Zagat and you're likely to bump into notables like Apple CEO Tim Cook while waiting for a table.\u003c/p>\n\u003cp>Evvia spun off sister restaurant \u003ca href=\"http://www.kokkari.com/home/\" target=\"_blank\">Kokkari\u003c/a> in San Francisco -- also a longtime success -- while Tamarine's owners launched a handsome second restaurant in the city named Bong Su that unfortunately closed during the last economic downturn. The mother ship still sails on, however, with full reservation books and pleased patrons.\u003c/p>\n\u003cfigure id=\"attachment_92543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\" alt=\"Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\" width=\"1000\" height=\"618\" class=\"size-full wp-image-92543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its population of well-heeled, often food-conscious consumers, Palo Alto has other factors favorable to would-be restaurateurs and shop owners. For a city of just 67,000, this college town -- it was \u003ca href=\"http://en.wikipedia.org/wiki/Palo_Alto,_California\" target=\"_blank\">established by Leland Stanford\u003c/a> as a tee-totaling burg when he built his \u003ca href=\"http://www.stanford.edu/\" target=\"_blank\">famous university\u003c/a> -- has several commercial areas hosting upscale food businesses. Besides the cute downtown, there's a second shopping district to the south along \u003ca href=\"http://www.destinationpaloalto.com/pages/d/california-avenue?visitor_info_id=23\" target=\"_blank\">California Avenue\u003c/a> that contains many food places and is the expanding locale of one of the city's at-least three farmers markets. \u003c/p>\n\u003cp>Sprawling \u003ca href=\"http://www.simon.com/mall/stanford-shopping-center\" target=\"_blank\">Stanford Shopping Center\u003c/a> has long had dining and retail food offerings while the newest home to a slew of food options is revamped \u003ca href=\"http://www.tandcvillage.com/\" target=\"_blank\">Town & Country Village\u003c/a> near the university. There are 20 food businesses in this rustic center that include \u003ca href=\"http://www.mayfieldbakery.com/\" target=\"_blank\">Mayfield Bakery & Cafe\u003c/a> -- a popular farm-to-table eatery run by the group that also operates \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco -- \u003ca href=\"http://www.calafiapaloalto.com/\" target=\"_blank\">Calafia Cafe\u003c/a>, launched by former Google first chef \u003ca href=\"http://www.chefcharlieayers.com/\" target=\"_blank\">Charlie Ayers\u003c/a>, Gott's, \u003ca href=\"http://www.karascupcakes.com/\" target=\"_blank\">Kara's Cupcakes\u003c/a>, \u003ca href=\"http://howiesartisanpizza.com/\" target=\"_blank\">Howie's Artisan Pizza\u003c/a> from longtime white-tablecloth chef Howard Bulka, and more. One notable tenant is the first location of \u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">Asian Box\u003c/a>, a fast-casual place featuring pan-Asian street food overseen by a protégé of the Slanted Door's Charles Phan. It now has four other locations and expects to open several more this year.\u003c/p>\n\u003cfigure id=\"attachment_92542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\" alt=\"Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\" width=\"1000\" height=\"649\" class=\"size-full wp-image-92542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Although Palo Alto's population, historically, was primarily white, a recent influx of Asian immigrants has influenced the food businesses in town. The Asian community here -- according to some estimates, now climbing toward a third of residents -- is as prosperous as one would expect in this wealthy city where median housing prices are now $2.1 million. \u003ca href=\"http://www.theatlantic.com/china/archive/2013/11/why-chinese-people-buy-so-many-homes-in-palo-alto/281234/\" target=\"_blank\">Chinese immigrants\u003c/a> with lots of cash in their pockets, in particular, are rushing to town due to the excellent schools, great climate and amenities, helping push residential prices ever upward. \u003c/p>\n\u003cp>Increasingly, eating spots are catering to newly arrived Asians. Some of the Hong Kong dim sum specialties at \u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">Tai Pan\u003c/a> restaurant are now also available at \u003ca href=\"http://steampaloalto.com/\" target=\"_blank\">Steam\u003c/a> nearby, a handsome new wood-bedecked boîte on the main drag that particularly draws Chinese patrons. This smallish city now has two new milk tea shops downtown -- \u003ca href=\"http://www.t4.com.tw/en/\" target=\"_blank\">T4\u003c/a> and \u003ca href=\"http://gong-cha-usa.com/\" target=\"_blank\">Gong Cha\u003c/a> -- where folks can get their fix of sweetened \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">boba tea\u003c/a>. And another newish place with a large Asian clientele is \u003ca href=\"http://www.parisbaguetteusa.com/\" target=\"_blank\">Paris Baguette\u003c/a>, part of a huge Korea-based chain selling so-so French pastries and sandwich fixings in a cafeteria environment. \u003c/p>\n\u003cp>There are other food concepts that have been multiplying. No less than four high-end ice cream stores have arrived in town, adding to a supply that already included several popular shops. \u003ca href=\"http://www.tinpotcreamery.com/\" target=\"_blank\">Tin Pot Creamery\u003c/a>, launched by a former Facebook chef, is a thriving artisan producer that has now expanded to a second shop in Los Altos. Two other small-batch producers in Palo Alto are microcreamery \u003ca href=\"http://scoopmicrocreamery.com/\" target=\"_blank\">Scoop\u003c/a>, using liquid nitrogen to freeze their luscious product, and \u003ca href=\"http://gelataio.us/\" target=\"_blank\">Gelataio\u003c/a>, offering made-from-scratch gelato. And then there's new \u003ca href=\"https://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a>, always with long lines, serving the cold stuff packed between homemade cookies. Ice cream crawl, anyone?\u003c/p>\n\u003cfigure id=\"attachment_92540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\" alt=\"Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-92540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the risky restaurant business never guarantees success, even in a robust foodie mecca like Palo Alto. Too many burger joints, too many Indian spots, an excess of Thai places, an extra, unneeded Caribbean eatery and, particularly, a huge overabundance of Italian and pizza joints all competing in a somewhat small downtown led to fallout and turnover in recent years. Despite the success of Anatolian Kitchen, an \"Istanbul street food\" cafe in town is usually empty while a Korean eatery -- not the only one in town, interestingly -- didn't last very long on the main drag.\u003c/p>\n\u003cp>\"You see a lot of turnover because people think, 'I want to be in Palo Alto' and they sign a lease and know nothing about the restaurant business,\" explains Guillaume Bienaimé, the young proprietor/chef of \u003ca href=\"http://zolapa.com\" target=\"_blank\">Zola\u003c/a>, a five-month-old modern French bistro that quickly hopped to the forefront for the food obsessed in town.\u003c/p>\n\u003cfigure id=\"attachment_92541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\" alt=\"French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\" width=\"1000\" height=\"904\" class=\"size-full wp-image-92541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Having graduated from culinary school and made his bones at other successful restaurants, Bienaimé knew all about balancing the city's scandalously high lease costs against other factors to end up in the black. With its fresh but satisfyingly French menu, convivial atmosphere and entrees at around $26, Zola has been a great canvas upon which Bienaimé creates food honoring his bilingual French-American background.\u003c/p>\n\u003cp>Choosing to plant his own first restaurant in the place where he once lived as a kid was a no-brainer. \"It's a lively town. People go out at night. They drink wine,\" he says. \"I've always felt there was an energy here.\" Nevertheless, employing the high standards of an ambitious professional chef, Bienaimé also believes that \"there are a lot of bad restaurants. There's still a huge disparity of what should be here and what is here.\"\u003c/p>\n\u003cfigure id=\"attachment_92544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\" alt=\"Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\" width=\"1000\" height=\"683\" class=\"size-full wp-image-92544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>He's thinking of the massive, gaudy \u003ca href=\"http://www.thecheesecakefactory.com/\" target=\"_blank\">Cheesecake Factory\u003c/a> planted on a restaurant row mainly inhabited by smaller, proprietor-owned spots. Other, more-upscale chains running Palo Alto branches include businesses like \u003ca href=\"http://www.pfchangs.com/index.aspx\" target=\"_blank\">P.F. Chang's\u003c/a>, \u003ca href=\"http://www.maxsworld.com/index.php\" target=\"_blank\">Max's Opera Cafe\u003c/a> and \u003ca href=\"http://www.ilfornaio.com/\" target=\"_blank\">Il Fornaio\u003c/a>, while -- blessedly -- the fast-food outlets in town are largely found along uncharming El Camino Real.\u003c/p>\n\u003cp>While quite a few Palo Alto restaurants get solid rankings from patrons and regional critics, only one has been honored by the tire guys. Ethereal French restaurant \u003ca href=\"http://www.baumerestaurant.com/\" target=\"_blank\">Baumé\u003c/a> in South Palo Alto has two Michelin stars while 21 San Francisco restaurants were awarded between one and three stars in the \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\">2015 guide\u003c/a>.\u003c/p>\n\u003cp>But Bienaimé doesn't think what Palo Alto needs is more \"elitist food\" but rather \"regular restaurants that serve American farm-to-table food.\" He wouldn't mind seeing more fun, high-quality Japanese spots, either. \u003c/p>\n\u003cp>But local tastes might need to broaden a bit first. Palo Altans might have a lot of money -- \u003ca href=\"http://patch.com/california/paloalto/palo-alto-boasts-10-billionaires\" target=\"_blank\">10 billionaires\u003c/a> reside there, says Forbes magazine -- and its citizens are well-educated and well-traveled. But that doesn't mean most of them are ready for sea urchin or beef tendon, which San Francisco chefs don't hesitate to offer.\u003c/p>\n\u003cfigure id=\"attachment_92539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\" alt=\"While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\" width=\"1000\" height=\"629\" class=\"size-full wp-image-92539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"Can you imagine if I did a calves liver entree?\" sighs Bienaimé. \"Even the squab I put on was my least-selling special of all time.\" Now, that's a pity because his juicy, big-flavored bird was actually quite divine.\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>But the people colonizing Palo Alto's many restaurants these days aren't trying to compete with San Francisco eaters. Thank you very much, they're happy to stroll along the clean sidewalks, enjoy the lit-up trees along the main street and pick from among one of the biggest, most generally appealing selection of restaurants on the Peninsula and in the South Bay.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92432/palo-altos-buzzy-restaurant-scene-making-it-the-south-of-sf-foodie-capitol","authors":["5578"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_2332","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_9757","bayareabites_3206","bayareabites_11449","bayareabites_14767","bayareabites_4181","bayareabites_9966","bayareabites_14113","bayareabites_9806"],"featImg":"bayareabites_92536","label":"bayareabites"},"bayareabites_90580":{"type":"posts","id":"bayareabites_90580","meta":{"index":"posts_1591205157","site":"bayareabites","id":"90580","score":null,"sort":[1418235504000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-south-bay-pizzerias","title":"Bay Area Bites Guide to 10 Favorite South Bay Pizzerias","publishDate":1418235504,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Large, floppy New York-style pizza slices served on a paper plate. Crispy thin Neapolitan-style pizza served fresh from a blistering hot wood-fired oven. A deep dish pie with thick and chewy crust, loaded with meat, oozing cheese and veggies. Are you drooling already? It’s hard not to love pizza but it may be a little more difficult to pin down a list of favorites with so many styles to choose from. Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list and the following were considered contenders: \u003ca href=\"http://www.napoletanapizzeria.com/\" target=\"_blank\">Napoletana Pizzeria\u003c/a>, \u003ca href=\"http://www.pizzaboccalupo.com/\" target=\"_blank\">Pizza Bocca Lupo\u003c/a>, \u003ca href=\"http://pizzamyheart.com/\" target=\"_blank\">Pizza My Heart\u003c/a>, \u003ca href=\"http://bluelinepizza.com/\" target=\"_blank\">Blue Line Pizza\u003c/a> and \u003ca href=\"http://www.vestarwc.com/\" target=\"_blank\">Vesta\u003c/a> (Redwood City).\u003c/p>\n\u003cp>Please feel free to share your favorite places for pizza in the South Bay that are not included in this guide.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90628,90626,90627,90624,90625\"]\u003c/p>\n\u003cp>A funky, fun spot for pizza, Oak & Rye has grown into a new popular destination for pizza in the South Bay. The neighborhood pizza place offers a short list of wood-fired pies, small plates and a drink menu of craft cocktails, beer and Italian wines. Delicious pizzas take whimsical names such as the TMNT (Teenage Mutant Ninja Turtles) and the Scottie 2 Hottie. The creative theme repeats itself in the restaurant’s decor with framed vinyl records, a black light lit restroom complete with a VHS collection and a pizza oven covered in copper pennies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave, Los Gatos [\u003ca href=\"http://goo.gl/Ebh6oS\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon 5pm-11pm; Tue-Fri 11am-11pm; Sat-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Oak-Rye/570298836338514\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90637,90636,90638,90635,90634\"]\u003c/p>\n\u003cp>Taking their name from Northern Italian slang for “farmworker,” Terún celebrates the rustic dishes of Southern Italy, the main attraction being their Neapolitan-style pizza. Terún ia a proud member of the American Delegation of the Associazione Vera Pizza Napoletana. Membership is hard to obtain and includes a strict inspection of the oven (which must be wood-burning), ingredients and, of course, final product. The signature Terún pizza is topped with three simple ingredients of San Marzano tomato sauce, fior di latte mozzarella and cured spicy sausage.\u003c/p>\n\u003cp>\u003ca href=\"http://terunpizza.com/\" target=\"_blank\">\u003cstrong>Terún\u003c/strong>\u003c/a>\u003cbr>\n448 S California Ave, Palo Alto [\u003ca href=\"http://goo.gl/0Ia0BO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 600-8310\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm 5-10pm; Sun 11:30am-2:30pm 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/terunpizza\" target=\"_blank\">\u003cstrong>Terun\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Terunpizza\" target=\"_blank\">\u003cstrong>@Terunpizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90620,90619,90618,90617,90616\"]\u003c/p>\n\u003cp>Peninsula chef and restaurateur, Howard Bulka, left his role as executive chef at Marché in Menlo Park in 2008 to open his ideal vision of an East Coast artisan pizzeria. At Howie’s Artisan Pizza, Bulka uses house made ingredients, a brick-lined 600 degree oven and a scientific approach to making pizza dough. All the efforts result in wildly popular pizzas, with perfectly crisp crust and delicious toppings such as sausage and roasted red onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTown & Country Village, 855 El Camino Real, Palo Alto [\u003ca href=\"http://goo.gl/rvTpcE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 327-4992\u003cbr>\nHours: Mon-Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HowiesArtisanPizza/info\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ArtisanPizza\" target=\"_blank\">\u003cstrong>@ArtisanPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90630,90629,90631,90633,90632\"]\u003c/p>\n\u003cp>Located in a space smaller than an affordable Manhattan apartment, A Slice of New York is Kirk Vartan’s edible ode to New York. While there are just a handful of stools, the restaurant's popularity often leaves the place standing room only as hungry patrons enjoy pizza by the slice. The restaurant is covered in New York memorabilia from subway station signs, iconic NYC photographs and even handholds from a subway train. A Slice of New York serves slices and whole pies, including square Sicilian-style pan pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://www.asliceofny.com/\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\n3443 Stevens Creek Blvd, San Jose [\u003ca href=\"http://goo.gl/nfmnlR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 247-5423\u003cbr>\nHours: Tue-Sat 11am-12am; Sun 12:30pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/A-Slice-of-New-York/97815817993\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aSliceOfNY\" target=\"_blank\">\u003cstrong>@aSliceOfNY\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90608,90610,90606,90607,90609, 90711\"]\u003c/p>\n\u003cp>This South Bay location from the popular San Francisco pizzeria serves Neapolitan style pizzas. Pizzeria Delfina also has a full bar featuring Italian spirits and liqueurs. Several pizzas can easily be shared among friends and the prosciutto pie with generous servings of arugula, mozzarella, panna, caciocavallo and prosciutto is an excellent start. If you still have room afterwards, Pizzeria Delfina serves housemade gelato.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\n651 Emerson St, Palo Alto [\u003ca href=\"http://goo.gl/JiCRHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 353-2208\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzeria-Delfina-Palo-Alto/229309703925348\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">\u003cstrong>@pizzeriadelfina\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90596,90595,90594,90593,90592\"]\u003c/p>\n\u003cp>Pizza Antica has become a popular destination on Santana Row for both date night or just stopping in for lunch for a break from shopping. The pizzas are thin crust-style and use seasonal, locally sourced ingredients. The location in an enjoyable spot to grab a table on the patio and do some people watching while sharing a pizza or two. In addition to pizzas, the restaurant serves rustic Italian pasta dishes and main entrees.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzaantica.com/\" target=\"_blank\">\u003cstrong>Pizza Antica\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1065, San Jose [\u003ca href=\"http://goo.gl/0GAcrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 557-8373\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizza-Antica-San-Jose/76623298515\" target=\"_blank\">\u003cstrong>Pizza Antica San Jose\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaAntica\" target=\"_blank\">\u003cstrong>@PizzaAntica\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90615,90614,90613,90612,90611\"]\u003c/p>\n\u003cp>A San Jose institution, Tony Di Maggio’s Pizza has been a family-run pizza parlor for more than three decades. Decorated with Italian-American knick knacks, photos and newspaper clipping, Di Maggio’s has the warm feel of a proud, neighborhood eatery. While this list is about pizza, this restaurant’s main attraction is their stromboli. Akin to an inside out pizza, the stromboli is a mixture of cheeses, Italian sausage, ham, salami and a streak of tangy yellow mustard all wrapped in pizza dough and covered in slowly-simmered marinara sauce. Be sure to order two, as it is amazing how quickly a stromboli can disappear from your table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tonydimaggiospizza.com/\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n3852 Monterey Rd, San Jose [\u003ca href=\"http://goo.gl/X3RWGA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 629-7775\u003cbr>\nHours: Mon-Thur 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TonyDiMaggioPizza\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DiMaggioPizza\" target=\"_blank\">\u003cstrong>@DiMaggioPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90599,90600,90597,90598\"]\u003c/p>\n\u003cp>This simple pizza shop has grown in popularity for their large, inexpensive New York-style pizzas. Bibo’s uses a generous helping of a special blend of buffalo and cow’s milk mozzarella cheese on their pizzas, giving the pies incredibly creamy and fresh flavor. The 20” inch pies come with massive New York-style slices that become very filling, very quickly. An added plus, Bibo’s serves a rotating selection of craft beer in frosty, wide mouth mason jars.\u003c/p>\n\u003cp>\u003ca href=\"http://bibosnypizza.com/\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\n1431 Bird Ave, San Jose [\u003ca href=\"http://goo.gl/Zrx6te\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 217-9084\u003cbr>\nHours: Mon 11am-8pm; Tue-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bibos-NY-Pizza/201959719843295\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90603,90605,90604\"]\u003c/p>\n\u003cp>A Santa Clara Valley pizza institution since 1968, Cicero’s Pizza is a popular spot for their thin, crispy crust topped with generous helpings of ingredients. Originally transported from Niagara Falls, NY by Nunzio Cicero, the family has maintained their signature flavor and crust over several generations. The aptly named Belly Buster pizza comes loaded with cheese, olives, mushrooms, salami, pepperoni, Italian sausage bell peppers and onions that practically overflow off the crispy crust.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cicerospizza.com/\" target=\"_blank\">\u003cstrong>Cicero's Pizza\u003c/strong>\u003c/a>\u003cbr>\n6138 Bollinger Rd, Cupertino [\u003ca href=\"http://goo.gl/KFl7ZK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 777-0690\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 3-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ciceros-Pizza/113890508639507\" target=\"_blank\">\u003cstrong>Cicero’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cicerospizza\" target=\"_blank\">\u003cstrong>@cicerospizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90623,90622,90621\"]\u003c/p>\n\u003cp>This neighborhood pizza parlor serves up beautiful pizzas with their signature thick and chewy sourdough crust. The hand-tossed pizzas arrive on a metal deep-dish pan along with a much needed pie server. The McHart’s Special with pepperoni, Italian sausage, fresh mushrooms, red onions, bell pepper and fresh tomatoes is a go-to pie for your first visit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mchartspizza.com/\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza Restaurant \u003c/strong>\u003c/a> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n19732 Stevens Creek Blvd, Cupertino [\u003ca href=\"http://goo.gl/80qUlq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 255-0500\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mchartspizza\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\n","blocks":[],"excerpt":"Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list so please share your favorites in the comments. ","status":"publish","parent":0,"modified":1452878870,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1468},"headData":{"title":"Bay Area Bites Guide to 10 Favorite South Bay Pizzerias | KQED","description":"Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list so please share your favorites in the comments. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"90580 http://blogs.kqed.org/bayareabites/?p=90580","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/10/bay-area-bites-guide-to-10-favorite-south-bay-pizzerias/","disqusTitle":"Bay Area Bites Guide to 10 Favorite South Bay Pizzerias","path":"/bayareabites/90580/bay-area-bites-guide-to-10-favorite-south-bay-pizzerias","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Large, floppy New York-style pizza slices served on a paper plate. Crispy thin Neapolitan-style pizza served fresh from a blistering hot wood-fired oven. A deep dish pie with thick and chewy crust, loaded with meat, oozing cheese and veggies. Are you drooling already? It’s hard not to love pizza but it may be a little more difficult to pin down a list of favorites with so many styles to choose from. Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list and the following were considered contenders: \u003ca href=\"http://www.napoletanapizzeria.com/\" target=\"_blank\">Napoletana Pizzeria\u003c/a>, \u003ca href=\"http://www.pizzaboccalupo.com/\" target=\"_blank\">Pizza Bocca Lupo\u003c/a>, \u003ca href=\"http://pizzamyheart.com/\" target=\"_blank\">Pizza My Heart\u003c/a>, \u003ca href=\"http://bluelinepizza.com/\" target=\"_blank\">Blue Line Pizza\u003c/a> and \u003ca href=\"http://www.vestarwc.com/\" target=\"_blank\">Vesta\u003c/a> (Redwood City).\u003c/p>\n\u003cp>Please feel free to share your favorite places for pizza in the South Bay that are not included in this guide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90628,90626,90627,90624,90625","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A funky, fun spot for pizza, Oak & Rye has grown into a new popular destination for pizza in the South Bay. The neighborhood pizza place offers a short list of wood-fired pies, small plates and a drink menu of craft cocktails, beer and Italian wines. Delicious pizzas take whimsical names such as the TMNT (Teenage Mutant Ninja Turtles) and the Scottie 2 Hottie. The creative theme repeats itself in the restaurant’s decor with framed vinyl records, a black light lit restroom complete with a VHS collection and a pizza oven covered in copper pennies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave, Los Gatos [\u003ca href=\"http://goo.gl/Ebh6oS\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon 5pm-11pm; Tue-Fri 11am-11pm; Sat-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Oak-Rye/570298836338514\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90637,90636,90638,90635,90634","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taking their name from Northern Italian slang for “farmworker,” Terún celebrates the rustic dishes of Southern Italy, the main attraction being their Neapolitan-style pizza. Terún ia a proud member of the American Delegation of the Associazione Vera Pizza Napoletana. Membership is hard to obtain and includes a strict inspection of the oven (which must be wood-burning), ingredients and, of course, final product. The signature Terún pizza is topped with three simple ingredients of San Marzano tomato sauce, fior di latte mozzarella and cured spicy sausage.\u003c/p>\n\u003cp>\u003ca href=\"http://terunpizza.com/\" target=\"_blank\">\u003cstrong>Terún\u003c/strong>\u003c/a>\u003cbr>\n448 S California Ave, Palo Alto [\u003ca href=\"http://goo.gl/0Ia0BO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 600-8310\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm 5-10pm; Sun 11:30am-2:30pm 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/terunpizza\" target=\"_blank\">\u003cstrong>Terun\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Terunpizza\" target=\"_blank\">\u003cstrong>@Terunpizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90620,90619,90618,90617,90616","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Peninsula chef and restaurateur, Howard Bulka, left his role as executive chef at Marché in Menlo Park in 2008 to open his ideal vision of an East Coast artisan pizzeria. At Howie’s Artisan Pizza, Bulka uses house made ingredients, a brick-lined 600 degree oven and a scientific approach to making pizza dough. All the efforts result in wildly popular pizzas, with perfectly crisp crust and delicious toppings such as sausage and roasted red onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTown & Country Village, 855 El Camino Real, Palo Alto [\u003ca href=\"http://goo.gl/rvTpcE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 327-4992\u003cbr>\nHours: Mon-Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HowiesArtisanPizza/info\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ArtisanPizza\" target=\"_blank\">\u003cstrong>@ArtisanPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90630,90629,90631,90633,90632","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in a space smaller than an affordable Manhattan apartment, A Slice of New York is Kirk Vartan’s edible ode to New York. While there are just a handful of stools, the restaurant's popularity often leaves the place standing room only as hungry patrons enjoy pizza by the slice. The restaurant is covered in New York memorabilia from subway station signs, iconic NYC photographs and even handholds from a subway train. A Slice of New York serves slices and whole pies, including square Sicilian-style pan pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://www.asliceofny.com/\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\n3443 Stevens Creek Blvd, San Jose [\u003ca href=\"http://goo.gl/nfmnlR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 247-5423\u003cbr>\nHours: Tue-Sat 11am-12am; Sun 12:30pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/A-Slice-of-New-York/97815817993\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aSliceOfNY\" target=\"_blank\">\u003cstrong>@aSliceOfNY\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90608,90610,90606,90607,90609, 90711","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This South Bay location from the popular San Francisco pizzeria serves Neapolitan style pizzas. Pizzeria Delfina also has a full bar featuring Italian spirits and liqueurs. Several pizzas can easily be shared among friends and the prosciutto pie with generous servings of arugula, mozzarella, panna, caciocavallo and prosciutto is an excellent start. If you still have room afterwards, Pizzeria Delfina serves housemade gelato.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\n651 Emerson St, Palo Alto [\u003ca href=\"http://goo.gl/JiCRHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 353-2208\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzeria-Delfina-Palo-Alto/229309703925348\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">\u003cstrong>@pizzeriadelfina\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90596,90595,90594,90593,90592","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pizza Antica has become a popular destination on Santana Row for both date night or just stopping in for lunch for a break from shopping. The pizzas are thin crust-style and use seasonal, locally sourced ingredients. The location in an enjoyable spot to grab a table on the patio and do some people watching while sharing a pizza or two. In addition to pizzas, the restaurant serves rustic Italian pasta dishes and main entrees.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzaantica.com/\" target=\"_blank\">\u003cstrong>Pizza Antica\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1065, San Jose [\u003ca href=\"http://goo.gl/0GAcrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 557-8373\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizza-Antica-San-Jose/76623298515\" target=\"_blank\">\u003cstrong>Pizza Antica San Jose\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaAntica\" target=\"_blank\">\u003cstrong>@PizzaAntica\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90615,90614,90613,90612,90611","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A San Jose institution, Tony Di Maggio’s Pizza has been a family-run pizza parlor for more than three decades. Decorated with Italian-American knick knacks, photos and newspaper clipping, Di Maggio’s has the warm feel of a proud, neighborhood eatery. While this list is about pizza, this restaurant’s main attraction is their stromboli. Akin to an inside out pizza, the stromboli is a mixture of cheeses, Italian sausage, ham, salami and a streak of tangy yellow mustard all wrapped in pizza dough and covered in slowly-simmered marinara sauce. Be sure to order two, as it is amazing how quickly a stromboli can disappear from your table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tonydimaggiospizza.com/\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n3852 Monterey Rd, San Jose [\u003ca href=\"http://goo.gl/X3RWGA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 629-7775\u003cbr>\nHours: Mon-Thur 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TonyDiMaggioPizza\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DiMaggioPizza\" target=\"_blank\">\u003cstrong>@DiMaggioPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90599,90600,90597,90598","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This simple pizza shop has grown in popularity for their large, inexpensive New York-style pizzas. Bibo’s uses a generous helping of a special blend of buffalo and cow’s milk mozzarella cheese on their pizzas, giving the pies incredibly creamy and fresh flavor. The 20” inch pies come with massive New York-style slices that become very filling, very quickly. An added plus, Bibo’s serves a rotating selection of craft beer in frosty, wide mouth mason jars.\u003c/p>\n\u003cp>\u003ca href=\"http://bibosnypizza.com/\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\n1431 Bird Ave, San Jose [\u003ca href=\"http://goo.gl/Zrx6te\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 217-9084\u003cbr>\nHours: Mon 11am-8pm; Tue-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bibos-NY-Pizza/201959719843295\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90603,90605,90604","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A Santa Clara Valley pizza institution since 1968, Cicero’s Pizza is a popular spot for their thin, crispy crust topped with generous helpings of ingredients. Originally transported from Niagara Falls, NY by Nunzio Cicero, the family has maintained their signature flavor and crust over several generations. The aptly named Belly Buster pizza comes loaded with cheese, olives, mushrooms, salami, pepperoni, Italian sausage bell peppers and onions that practically overflow off the crispy crust.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cicerospizza.com/\" target=\"_blank\">\u003cstrong>Cicero's Pizza\u003c/strong>\u003c/a>\u003cbr>\n6138 Bollinger Rd, Cupertino [\u003ca href=\"http://goo.gl/KFl7ZK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 777-0690\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 3-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ciceros-Pizza/113890508639507\" target=\"_blank\">\u003cstrong>Cicero’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cicerospizza\" target=\"_blank\">\u003cstrong>@cicerospizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90623,90622,90621","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This neighborhood pizza parlor serves up beautiful pizzas with their signature thick and chewy sourdough crust. The hand-tossed pizzas arrive on a metal deep-dish pan along with a much needed pie server. The McHart’s Special with pepperoni, Italian sausage, fresh mushrooms, red onions, bell pepper and fresh tomatoes is a go-to pie for your first visit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mchartspizza.com/\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza Restaurant \u003c/strong>\u003c/a> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n19732 Stevens Creek Blvd, Cupertino [\u003ca href=\"http://goo.gl/80qUlq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 255-0500\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mchartspizza\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/90580/bay-area-bites-guide-to-10-favorite-south-bay-pizzerias","authors":["5580"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_265","bayareabites_91"],"tags":["bayareabites_13990","bayareabites_14767","bayareabites_443","bayareabites_13976","bayareabites_4181"],"featImg":"bayareabites_90628","label":"bayareabites"},"bayareabites_88558":{"type":"posts","id":"bayareabites_88558","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88558","score":null,"sort":[1413050119000]},"guestAuthors":[],"slug":"alkymists-restaurant-in-palo-alto-combines-food-with-philanthropy","title":"Alkymists Restaurant in Palo Alto Combines Food with Philanthropy","publishDate":1413050119,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88565\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Looking-outside-to-University-Ave-from-the-lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Looking-outside-to-University-Ave-from-the-lounge.jpg\" alt=\"Alkymists opened in downtown Palo Alto with an emphasis on international cuisine and helping those in need. Credit: Angela Johnston\" width=\"400\" class=\"size-full wp-image-88565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alkymists opened in downtown Palo Alto with an emphasis on international cuisine and helping those in need. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The most interesting thing about \u003ca href=\"http://alkymists.com/\" target=\"_blank\">Alkymists\u003c/a> isn’t its eclectic world fusion menu, the unusual spelling of its name, or its prime location on the bustling University Avenue in downtown Palo Alto; rather, it’s the restaurant’s unique mission, which it calls “foodanthropy,” a combination of food and philanthropy, or as it says on its menus and website, “when a nutritious substance meets the love of humankind.” In addition to providing a wide variety of food to regular customers, Alkymists says it will host a free brunch event once or twice a month for low-income residents, with an emphasis on the community of abused women and children, and low-income mothers.\u003c/p>\n\u003cfigure id=\"attachment_88571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Alkymists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Alkymists.jpg\" alt=\"Inside Alkymists restaurant. Credit: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside Alkymists restaurant. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“Cook with the chef, watch movies, learn about food and people from around the world. From that group of families, those who show a passion and deeper interest in food and the industry can take an internship program at Alkymists,” says restaurateur Theirry Fassiotti, who responded to questions via email.\u003c/p>\n\u003cp>Fassiotti says the restaurant will also provide cooking classes and nutrition lessons at the restaurant. His hope is that the new skills provide them with an opportunity to get jobs in restaurants and kitchens around the Bay Area. \u003c/p>\n\u003cp>“Alkymists is the coming together of many things to form something better.”\u003c/p>\n\u003cp>The restaurant is currently working with shelters in San Jose and San Mateo to host these brunches and classes. Fassiotti says it will be a couple of months before the first foodanthropy event is announced. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before he managed restaurants in Paris, Los Angeles, and Silicon Valley, Fassiotti was living on the streets of Paris. After getting himself out of the situation, he says his mission has been to help others who aren’t as well-off. In Paris, Fassiotti worked at \u003ca href=\"http://www.restosducoeur.org/\" target=\"_blank\">Restaurants du Coeur\u003c/a>, a charity that distributes hot meals and food packages to the needy.\u003c/p>\n\u003cp>When Alkymists opened on September 24, it quickly replaced the Palo Alto Grill, which had lasted in that location on the corner of University and High Street for only a year. The name, which can be a bit confusing when you’re trying to search for it online or asking for directions, isn’t actually a play on the word alchemy, which brings to mind images of magical elixirs and tinctures. Fassiotti says the name comes from the Esperanto way of writing and saying “al ci mi,” which means “she near me.”\u003c/p>\n\u003cp>The strong theme of empowering women at Alkymists is evident in more than just its mission and its name. Sepia-toned photographs of women wrap around the walls of the restaurant’s three dining areas, as well as its rentable private dining room. Sculptures and pictures of dragonflies adorn the walls, and are present on the menus: Dragonfly was the name of Fassiotti’s first philanthropy project. \u003c/p>\n\u003cfigure id=\"attachment_88667\" class=\"wp-caption aligncenter\" style=\"max-width: 851px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/alkymists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/alkymists.jpg\" alt=\"Photographs in the dining area at Alkymists. Courtesy of Alkymists.\" width=\"851\" height=\"315\" class=\"size-full wp-image-88667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photographs in the dining area at Alkymists. Courtesy of Alkymists.\u003c/figcaption>\u003c/figure>\n\u003cp>“Not only do we offer Palo Alto an exceptionally great atmosphere to order a tasty bite from our world fusion cuisine and cocktails from our house blended herbal infusions, we also offer a sense of community. The love, passion, and family feel when you walk through our doors is what stands out to us,” Fassiotti says.\u003c/p>\n\u003cp>The restaurant seats up to 100, and has a comfortable lounge area next to the bar, which serves six types of local beer from \u003ca href=\"http://www.schubrosbrewery.com/\" target=\"_blank\">Schubros Brewery\u003c/a> in San Ramon. There’s also a selection of cocktails that are stored in big glass jars behind the bar. \u003c/p>\n\u003cp>The menu is extremely diverse and features a mix of cuisines from places like Latin America, North Africa and Asia, prepared by chef Jared Combs. Fassiotti calls it global street food -- things you would eat if you were traveling around the world. \u003c/p>\n\u003cfigure id=\"attachment_88566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-appetizers-like-the-pork-belly-tacos-are-influenced-by-a-variety-of-different-cuisines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-appetizers-like-the-pork-belly-tacos-are-influenced-by-a-variety-of-different-cuisines.jpg\" alt=\"The appetizers like the pork belly tacos are influenced by a variety of global cuisines. Credit: Angela Johnston\" width=\"1000\" height=\"738\" class=\"size-full wp-image-88566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The appetizers like the pork belly tacos are influenced by a variety of global cuisines. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizers range from a plate of pork belly tacos with curry glazed corn and tangy cabbage slaw ($6), to truffle burrata on house made crostini with glazed cherry tomatoes ($8.50). The braised lamb and smoked gouda dumplings were especially tasty ($11). I also enjoyed the charred Brussels sprout salad with kale, bacon and mustard vinaigrette ($11). \u003c/p>\n\u003cp>There’s also section on the menu devoted to sandwiches and pizza from around the world -- harissa meatballs in bosnian bread with thai basil and curried cabbage ($14), lamb burgers stuffed in pita bread with serrano ham and sundried tomato ($14), and chorizo applewood bacon pizza on a veggie stuffed crust ($15).\u003c/p>\n\u003cfigure id=\"attachment_88563\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/A-main-course-of-braised-short-ribs-with-cauliflower-parsnip-puree-and-a-smokey-poached-egg-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/A-main-course-of-braised-short-ribs-with-cauliflower-parsnip-puree-and-a-smokey-poached-egg-new.jpg\" alt=\" main course of braised short ribs with cauliflower parsnip puree and a smokey poached egg. Credit: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A main course of braised short ribs with cauliflower parsnip puree and a smokey poached egg. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The main courses are very red meat heavy and just as internationally diverse. You can choose from items like the bourbon lime spiced lamb belly with butter braised carrots, and mandarin orange and manchego risotto ($24), or the pho with oxtail beef brisket and ginger. I tried a plate of tender and flavorful braised short ribs with cauliflower parsnip puree and a smokey poached egg on top ($26). \u003c/p>\n\u003cfigure id=\"attachment_88567\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-goji-berry-creme-brule-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-goji-berry-creme-brule-new.jpg\" alt=\"The goji berry crème brûlée is a nice way to top off an evening of eating well for a good cause.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goji berry crème brûlée is a nice way to top off an evening of eating well for a good cause.\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts like the lavender panna cotta ($10), and the goji berry crème brûlée ($10) also follow the menu’s world fusion theme. Alkymists is open for dinner nightly, and weekend brunch will begin on October 11.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://alkymists.com/menu/\" target=\"_blank\">\u003cstrong>alkymists\u003c/strong>\u003c/a>\u003cbr>\n140 University Ave., Palo Alto [\u003ca href=\"http://goo.gl/9PLqLr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (650)321-3514\u003cbr>\nDinner Hours: Sun-Thu, 4-10pm; Fri-Sat, 4-11pm\u003cbr>\nWeekend Brunch Hours: 10am-3pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/alkymists4all\" target=\"_blank\">alkymists\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alkymists4all\" target=\"_blank\">@alkymists4all\u003c/a>\u003cbr>\nPrice Range: $$$-$$$$ \u003c/p>\n\n","blocks":[],"excerpt":"Alkymists offers a diverse world-fusion menu, but what’s more noteworthy is its commitment to what it calls “foodanthropy” a project devoted to providing free monthly meals to low-income families in the Bay Area, and internships and training to women in need. ","status":"publish","parent":0,"modified":1413293653,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":990},"headData":{"title":"Alkymists Restaurant in Palo Alto Combines Food with Philanthropy | KQED","description":"Alkymists offers a diverse world-fusion menu, but what’s more noteworthy is its commitment to what it calls “foodanthropy” a project devoted to providing free monthly meals to low-income families in the Bay Area, and internships and training to women in need. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88558 http://blogs.kqed.org/bayareabites/?p=88558","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/11/alkymists-restaurant-in-palo-alto-combines-food-with-philanthropy/","disqusTitle":"Alkymists Restaurant in Palo Alto Combines Food with Philanthropy","path":"/bayareabites/88558/alkymists-restaurant-in-palo-alto-combines-food-with-philanthropy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88565\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Looking-outside-to-University-Ave-from-the-lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Looking-outside-to-University-Ave-from-the-lounge.jpg\" alt=\"Alkymists opened in downtown Palo Alto with an emphasis on international cuisine and helping those in need. Credit: Angela Johnston\" width=\"400\" class=\"size-full wp-image-88565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alkymists opened in downtown Palo Alto with an emphasis on international cuisine and helping those in need. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The most interesting thing about \u003ca href=\"http://alkymists.com/\" target=\"_blank\">Alkymists\u003c/a> isn’t its eclectic world fusion menu, the unusual spelling of its name, or its prime location on the bustling University Avenue in downtown Palo Alto; rather, it’s the restaurant’s unique mission, which it calls “foodanthropy,” a combination of food and philanthropy, or as it says on its menus and website, “when a nutritious substance meets the love of humankind.” In addition to providing a wide variety of food to regular customers, Alkymists says it will host a free brunch event once or twice a month for low-income residents, with an emphasis on the community of abused women and children, and low-income mothers.\u003c/p>\n\u003cfigure id=\"attachment_88571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Alkymists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Alkymists.jpg\" alt=\"Inside Alkymists restaurant. Credit: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside Alkymists restaurant. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“Cook with the chef, watch movies, learn about food and people from around the world. From that group of families, those who show a passion and deeper interest in food and the industry can take an internship program at Alkymists,” says restaurateur Theirry Fassiotti, who responded to questions via email.\u003c/p>\n\u003cp>Fassiotti says the restaurant will also provide cooking classes and nutrition lessons at the restaurant. His hope is that the new skills provide them with an opportunity to get jobs in restaurants and kitchens around the Bay Area. \u003c/p>\n\u003cp>“Alkymists is the coming together of many things to form something better.”\u003c/p>\n\u003cp>The restaurant is currently working with shelters in San Jose and San Mateo to host these brunches and classes. Fassiotti says it will be a couple of months before the first foodanthropy event is announced. \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>Before he managed restaurants in Paris, Los Angeles, and Silicon Valley, Fassiotti was living on the streets of Paris. After getting himself out of the situation, he says his mission has been to help others who aren’t as well-off. In Paris, Fassiotti worked at \u003ca href=\"http://www.restosducoeur.org/\" target=\"_blank\">Restaurants du Coeur\u003c/a>, a charity that distributes hot meals and food packages to the needy.\u003c/p>\n\u003cp>When Alkymists opened on September 24, it quickly replaced the Palo Alto Grill, which had lasted in that location on the corner of University and High Street for only a year. The name, which can be a bit confusing when you’re trying to search for it online or asking for directions, isn’t actually a play on the word alchemy, which brings to mind images of magical elixirs and tinctures. Fassiotti says the name comes from the Esperanto way of writing and saying “al ci mi,” which means “she near me.”\u003c/p>\n\u003cp>The strong theme of empowering women at Alkymists is evident in more than just its mission and its name. Sepia-toned photographs of women wrap around the walls of the restaurant’s three dining areas, as well as its rentable private dining room. Sculptures and pictures of dragonflies adorn the walls, and are present on the menus: Dragonfly was the name of Fassiotti’s first philanthropy project. \u003c/p>\n\u003cfigure id=\"attachment_88667\" class=\"wp-caption aligncenter\" style=\"max-width: 851px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/alkymists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/alkymists.jpg\" alt=\"Photographs in the dining area at Alkymists. Courtesy of Alkymists.\" width=\"851\" height=\"315\" class=\"size-full wp-image-88667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photographs in the dining area at Alkymists. Courtesy of Alkymists.\u003c/figcaption>\u003c/figure>\n\u003cp>“Not only do we offer Palo Alto an exceptionally great atmosphere to order a tasty bite from our world fusion cuisine and cocktails from our house blended herbal infusions, we also offer a sense of community. The love, passion, and family feel when you walk through our doors is what stands out to us,” Fassiotti says.\u003c/p>\n\u003cp>The restaurant seats up to 100, and has a comfortable lounge area next to the bar, which serves six types of local beer from \u003ca href=\"http://www.schubrosbrewery.com/\" target=\"_blank\">Schubros Brewery\u003c/a> in San Ramon. There’s also a selection of cocktails that are stored in big glass jars behind the bar. \u003c/p>\n\u003cp>The menu is extremely diverse and features a mix of cuisines from places like Latin America, North Africa and Asia, prepared by chef Jared Combs. Fassiotti calls it global street food -- things you would eat if you were traveling around the world. \u003c/p>\n\u003cfigure id=\"attachment_88566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-appetizers-like-the-pork-belly-tacos-are-influenced-by-a-variety-of-different-cuisines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-appetizers-like-the-pork-belly-tacos-are-influenced-by-a-variety-of-different-cuisines.jpg\" alt=\"The appetizers like the pork belly tacos are influenced by a variety of global cuisines. Credit: Angela Johnston\" width=\"1000\" height=\"738\" class=\"size-full wp-image-88566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The appetizers like the pork belly tacos are influenced by a variety of global cuisines. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizers range from a plate of pork belly tacos with curry glazed corn and tangy cabbage slaw ($6), to truffle burrata on house made crostini with glazed cherry tomatoes ($8.50). The braised lamb and smoked gouda dumplings were especially tasty ($11). I also enjoyed the charred Brussels sprout salad with kale, bacon and mustard vinaigrette ($11). \u003c/p>\n\u003cp>There’s also section on the menu devoted to sandwiches and pizza from around the world -- harissa meatballs in bosnian bread with thai basil and curried cabbage ($14), lamb burgers stuffed in pita bread with serrano ham and sundried tomato ($14), and chorizo applewood bacon pizza on a veggie stuffed crust ($15).\u003c/p>\n\u003cfigure id=\"attachment_88563\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/A-main-course-of-braised-short-ribs-with-cauliflower-parsnip-puree-and-a-smokey-poached-egg-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/A-main-course-of-braised-short-ribs-with-cauliflower-parsnip-puree-and-a-smokey-poached-egg-new.jpg\" alt=\" main course of braised short ribs with cauliflower parsnip puree and a smokey poached egg. Credit: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A main course of braised short ribs with cauliflower parsnip puree and a smokey poached egg. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The main courses are very red meat heavy and just as internationally diverse. You can choose from items like the bourbon lime spiced lamb belly with butter braised carrots, and mandarin orange and manchego risotto ($24), or the pho with oxtail beef brisket and ginger. I tried a plate of tender and flavorful braised short ribs with cauliflower parsnip puree and a smokey poached egg on top ($26). \u003c/p>\n\u003cfigure id=\"attachment_88567\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-goji-berry-creme-brule-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-goji-berry-creme-brule-new.jpg\" alt=\"The goji berry crème brûlée is a nice way to top off an evening of eating well for a good cause.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goji berry crème brûlée is a nice way to top off an evening of eating well for a good cause.\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts like the lavender panna cotta ($10), and the goji berry crème brûlée ($10) also follow the menu’s world fusion theme. Alkymists is open for dinner nightly, and weekend brunch will begin on October 11.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://alkymists.com/menu/\" target=\"_blank\">\u003cstrong>alkymists\u003c/strong>\u003c/a>\u003cbr>\n140 University Ave., Palo Alto [\u003ca href=\"http://goo.gl/9PLqLr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (650)321-3514\u003cbr>\nDinner Hours: Sun-Thu, 4-10pm; Fri-Sat, 4-11pm\u003cbr>\nWeekend Brunch Hours: 10am-3pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/alkymists4all\" target=\"_blank\">alkymists\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alkymists4all\" target=\"_blank\">@alkymists4all\u003c/a>\u003cbr>\nPrice Range: $$$-$$$$ \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88558/alkymists-restaurant-in-palo-alto-combines-food-with-philanthropy","authors":["5568"],"categories":["bayareabites_3032","bayareabites_1807","bayareabites_10","bayareabites_91"],"tags":["bayareabites_13871","bayareabites_13870","bayareabites_14767"],"featImg":"bayareabites_88589","label":"bayareabites"},"bayareabites_53799":{"type":"posts","id":"bayareabites_53799","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53799","score":null,"sort":[1357635061000]},"guestAuthors":[],"slug":"top-five-desserts-in-palo-altomenlo-park","title":"Top Five Desserts in Palo Alto/Menlo Park","publishDate":1357635061,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_54137\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2desserts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2desserts560.jpg\" alt=\"Salted Caramel Chocolate Tart from Mayfield Bakery and Calafia Cake from Calafia Cafe\" title=\"Salted Caramel Chocolate Tart from Mayfield Bakery and Calafia Cake from Calafia Cafe\" width=\"560\" height=\"210\" class=\"size-full wp-image-54137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Chocolate Tart from Mayfield Bakery and Calafia Cake from Calafia Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>Since moving from San Francisco down the Peninsula few years ago, I have made it my mission to ferret out the tastiest, choicest victuals within a reasonable distance of my mouth. In the past, I've brought you my salivations on \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/28/burb-burps-howies-artisan-pizza/\">Howie's Artisan Pizza\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/31/burb-burps-evvia-estiatorio/\">Evvia Estiatorio\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/07/toot-toot-tootsie-hello/\">Tootsie's\u003c/a>, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/12/burb-burps-shokolaat/\">Shokolaat\u003c/a> (since closed), but today we take a walk on the sweeter side.\u003c/p>\n\u003cp>This list was not undertaken lightly, and you can rest assured that during the course of research, a lot of thought and consideration went into my belly.\u003c/p>\n\u003cp>\u003cstrong>Top Five Desserts in Palo Alto/Menlo Park\u003c/strong>\u003c/p>\n\u003cp>\n1. \u003cstrong>Triple Coconut Cream Cake from \u003ca href=\"http://paloaltocreamery.com/\">Palo Alto Creamery\u003c/a>:\u003c/strong> This coconut cake -- doled out in mammoth pieces that look like plated glaciers -- has been directly responsible for getting me through one-and-a-half pregnancies, and I am still not tired of it. The coconut buttercream frosting is completely snowed-over with drifts of shredded coconut, and between the sections of moist, sugar syrup-soaked white cake, you'll unearth yellow strata of firm coconut custard. It's a piece of cake a coconut fiend would dearly love to rub all over their body.\u003c/p>\n\u003cp>2. \u003cstrong>Calafia Cake from \u003ca href=\"http://calafiapaloalto.com/\">Calafia Cafe\u003c/a>:\u003c/strong> Made to look like a Hostess cupcake with white \"laces\" drizzled in frosting across the top, Calafia's single-serving cake has layers of moist chocolate cake encased in a pliable chocolate shell with a thick strip of cream running through the middle. It's excellent way to console oneself in the wake of the Hostess bankruptcy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. \u003cstrong>Salted Caramel Chocolate Tart from \u003ca href=\"http://www.mayfieldbakery.com\">Mayfield Bakery\u003c/a>:\u003c/strong> This mini tart has liquid salted caramel pooling over a layer of firm chocolate, and the crust is a buttery, flakey wonder that fulfills the pastry chef requirement of being cuttable with the side of the fork. It generally serves one (unless you happen to be the generous sort with your mate/partner/kid/friend), and it's an item I hope Mayfield keeps in their glass case for a long time to come.\u003c/p>\n\u003cp>4. \u003cstrong>The Occasional Macaron Shop Macarons from \u003ca href=\"http://www.tootsiesbarn.com/\">Tootsie's\u003c/a>:\u003c/strong> The easiest thing about these macarons is eating them. The most difficult thing about these macarons is trying to comprehend why their creator -- a mysterious entity known only as the \u003ca href=\"https://www.facebook.com/macaronshop?ref=ts&fref=ts\">Occasional Macaron Shop on facebook\u003c/a> -- doesn't open her own actual macaron shop to sell her delicate wares more widely. As it is, you can avail yourself of her lemon, pistachio, burnt caramel, and white chocolate-coconut macarons by visiting \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/07/toot-toot-tootsie-hello/\">Tootsie's at the Stanford Barn\u003c/a>. (Through Tootsie's, my husband has also placed special orders for the Occasional Macaron Shop's amazing financiers for my last three birthdays and they are worth the year-long wait.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. \u003cstrong>Susie's Nutty Cookie from \u003ca href=\"https://www.susiecakes.com/\">Susie Cakes\u003c/a>:\u003c/strong> In this final top dessert entrant, two meltingly tender peanut butter cookies are stuck together by a rich smear of peanut butter buttercream in the most colossal, delicious rendition of a homemade \u003ca href=\"http://www.nabiscoworld.com/Brands/brandlist.aspx?SiteId=1&CatalogType=1&BrandKey=nutterbutter&BrandLink=/nutterbutter/&BrandId=77&PageNo=1\">Nutter Butter\u003c/a> you'll ever set lips, teeth, and tongue on. This is a cookie to make even lactose-intolerant crave a tall, frosty glass of milk for a perfect pairing.\u003c/p>\n\n","blocks":[],"excerpt":"This list was not undertaken lightly, and you can rest assured that during the course of research, a lot of thought and consideration went into my belly.","status":"publish","parent":0,"modified":1546974425,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":539},"headData":{"title":"Top Five Desserts in Palo Alto/Menlo Park | KQED","description":"This list was not undertaken lightly, and you can rest assured that during the course of research, a lot of thought and consideration went into my belly.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"53799 http://blogs.kqed.org/bayareabites/?p=53799","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/08/top-five-desserts-in-palo-altomenlo-park/","disqusTitle":"Top Five Desserts in Palo Alto/Menlo Park","path":"/bayareabites/53799/top-five-desserts-in-palo-altomenlo-park","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54137\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2desserts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2desserts560.jpg\" alt=\"Salted Caramel Chocolate Tart from Mayfield Bakery and Calafia Cake from Calafia Cafe\" title=\"Salted Caramel Chocolate Tart from Mayfield Bakery and Calafia Cake from Calafia Cafe\" width=\"560\" height=\"210\" class=\"size-full wp-image-54137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Chocolate Tart from Mayfield Bakery and Calafia Cake from Calafia Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>Since moving from San Francisco down the Peninsula few years ago, I have made it my mission to ferret out the tastiest, choicest victuals within a reasonable distance of my mouth. In the past, I've brought you my salivations on \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/28/burb-burps-howies-artisan-pizza/\">Howie's Artisan Pizza\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/31/burb-burps-evvia-estiatorio/\">Evvia Estiatorio\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/07/toot-toot-tootsie-hello/\">Tootsie's\u003c/a>, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/12/burb-burps-shokolaat/\">Shokolaat\u003c/a> (since closed), but today we take a walk on the sweeter side.\u003c/p>\n\u003cp>This list was not undertaken lightly, and you can rest assured that during the course of research, a lot of thought and consideration went into my belly.\u003c/p>\n\u003cp>\u003cstrong>Top Five Desserts in Palo Alto/Menlo Park\u003c/strong>\u003c/p>\n\u003cp>\n1. \u003cstrong>Triple Coconut Cream Cake from \u003ca href=\"http://paloaltocreamery.com/\">Palo Alto Creamery\u003c/a>:\u003c/strong> This coconut cake -- doled out in mammoth pieces that look like plated glaciers -- has been directly responsible for getting me through one-and-a-half pregnancies, and I am still not tired of it. The coconut buttercream frosting is completely snowed-over with drifts of shredded coconut, and between the sections of moist, sugar syrup-soaked white cake, you'll unearth yellow strata of firm coconut custard. It's a piece of cake a coconut fiend would dearly love to rub all over their body.\u003c/p>\n\u003cp>2. \u003cstrong>Calafia Cake from \u003ca href=\"http://calafiapaloalto.com/\">Calafia Cafe\u003c/a>:\u003c/strong> Made to look like a Hostess cupcake with white \"laces\" drizzled in frosting across the top, Calafia's single-serving cake has layers of moist chocolate cake encased in a pliable chocolate shell with a thick strip of cream running through the middle. It's excellent way to console oneself in the wake of the Hostess bankruptcy. \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>3. \u003cstrong>Salted Caramel Chocolate Tart from \u003ca href=\"http://www.mayfieldbakery.com\">Mayfield Bakery\u003c/a>:\u003c/strong> This mini tart has liquid salted caramel pooling over a layer of firm chocolate, and the crust is a buttery, flakey wonder that fulfills the pastry chef requirement of being cuttable with the side of the fork. It generally serves one (unless you happen to be the generous sort with your mate/partner/kid/friend), and it's an item I hope Mayfield keeps in their glass case for a long time to come.\u003c/p>\n\u003cp>4. \u003cstrong>The Occasional Macaron Shop Macarons from \u003ca href=\"http://www.tootsiesbarn.com/\">Tootsie's\u003c/a>:\u003c/strong> The easiest thing about these macarons is eating them. The most difficult thing about these macarons is trying to comprehend why their creator -- a mysterious entity known only as the \u003ca href=\"https://www.facebook.com/macaronshop?ref=ts&fref=ts\">Occasional Macaron Shop on facebook\u003c/a> -- doesn't open her own actual macaron shop to sell her delicate wares more widely. As it is, you can avail yourself of her lemon, pistachio, burnt caramel, and white chocolate-coconut macarons by visiting \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/07/toot-toot-tootsie-hello/\">Tootsie's at the Stanford Barn\u003c/a>. (Through Tootsie's, my husband has also placed special orders for the Occasional Macaron Shop's amazing financiers for my last three birthdays and they are worth the year-long wait.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. \u003cstrong>Susie's Nutty Cookie from \u003ca href=\"https://www.susiecakes.com/\">Susie Cakes\u003c/a>:\u003c/strong> In this final top dessert entrant, two meltingly tender peanut butter cookies are stuck together by a rich smear of peanut butter buttercream in the most colossal, delicious rendition of a homemade \u003ca href=\"http://www.nabiscoworld.com/Brands/brandlist.aspx?SiteId=1&CatalogType=1&BrandKey=nutterbutter&BrandLink=/nutterbutter/&BrandId=77&PageNo=1\">Nutter Butter\u003c/a> you'll ever set lips, teeth, and tongue on. This is a cookie to make even lactose-intolerant crave a tall, frosty glass of milk for a perfect pairing.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53799/top-five-desserts-in-palo-altomenlo-park","authors":["5010"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_13687","bayareabites_2332","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_49","bayareabites_10989","bayareabites_14767"],"featImg":"bayareabites_54136","label":"bayareabites"},"bayareabites_9408":{"type":"posts","id":"bayareabites_9408","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9408","score":null,"sort":[1262283335000]},"guestAuthors":[],"slug":"burb-burps-evvia-estiatorio","title":"'Burb Burps: Evvia Estiatorio","publishDate":1262283335,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/octopus.jpg\" alt=\"octopus\" title=\"octopus\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-9409\">\u003c/p>\n\u003cp>Evvia -- sister to \u003ca href=\"http://www.kokkari.com\">Kokkari\u003c/a> in San Francisco -- is one of our favorite of the favorites down here. \u003ca href=\"http://www.evvia.net/home/\">Evvia\u003c/a> serves wonderfully classic Greek fare along with dishes they describe as \"local interpretations of many traditional Hellenic favorites.\" Because of a minor kitchen fire, Evvia had to close for a few weeks this fall and my husband and I were clutching our stomachs in fear that they would never reopen. Lucky for us and for Palo Alto, they did. \u003c/p>\n\u003cp>For us, It's all about the octopus. I mean, I suppose you COULD order the succulent lamb chops, or the piping hot gigantes beans with herbed feta, or even the eggplant and artichoke saganaki with the huge drift of Greek yogurt that needs to be spread over everything I eat for the rest of my life. But really, Evvia is all about the octopus.\u003c/p>\n\u003cp>On the menu, it's listed as \"Octapadaki tou Yiorgou\" and described as \"traditional grilled octopus with lemon, oregano, and olive oil.\" Like the best things in life, this dish is simple. No foam, no gelees, no essences of boiled-down essences. All it takes is four ingredients -- five, really, if you count the wood fire grill needed to edge the chopped cephalopod with charred, smoky goodness -- for that dish to wend its tentacled way into my hungry, waking moments.\u003c/p>\n\u003cp>Though normally quite generous with one another when it comes to food, my husband and I now have to put in a double order, because where Evvia's octopus is concerned, we're way too greedy to share a single.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, as much as we'd like to, diner can not live on octopus alone, and we do have other standard favorites at Evvia. The gigantes beans are the legume equivalent of a hot bath. Simmered in a rich marinara sauce with molten feta and oregano oil, Evvia's beans keep me from missing my favorite wood-baked beans at \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. They're definitely a must-order for us. When tomatoes are in season the Horiatiki salad is another winner. Crisp and refreshing with shavings of sweet purple onion, dusky olives, cucumber chunks, and salty squares of feta, it's the best classic Greek salad I've ever had.\u003c/p>\n\u003cp>For me, eating Greek almost always means that the meal is incomplete without lamb of some sort. Evvia's simple lamb chops are perfectly cooked and served with a lemon half and crackly, roasted potatoes. They're lovely. I've also become very fond of the loukanika -- plump lengths of mesquite-grilled lamb sausage -- which beg to be dragged through their cucumber-yogurt side sauce. \u003c/p>\n\u003cp>In a way, it's unfortunate that we have such firm favorites, because while Evvia has so many other things I'd like to try, I'm not willing to sacrifice one of our usuals to do so. Maybe some day we'll have a large enough party that we'll have to order more food and then I'll finally get to try the moussaka with yogurt béchamel. Or the braised goat with tomatoes and orzo. Oooh, or the egg-lemon soup!\u003c/p>\n\u003cp>You now, it was really quite stupid of me to write this post on an empty stomach because I'm putting all my dinner plans back in the fridge, and we're getting Evvia in.\u003c/p>\n\u003cp>\u003ca href=\"http://www.evvia.net/home/\">Evvia Estiatorio\u003c/a>\u003cbr>\n420 Emerson Street (at Lytton)\u003cbr>\nPalo Alto, CA 94301\u003cbr>\n(650)326-0983\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nMonday-Thurday: 11:30am-2:00pm (lunch)\u003cbr>\nMonday-Thursday: 5:30pm-10:00pm (dinner)\u003cbr>\nFriday: 5:30pm-11:00pm (dinner)\u003cbr>\nSaturday: 5:00pm-11:00pm (dinner)\u003cbr>\nSunday: 5:00pm-9:00pm (dinner)\u003c/p>\n\n","blocks":[],"excerpt":"Evvia -- sister to \u003cem>Kokkari\u003c/em> in San Francisco -- is one of our favorite of the favorites down here. \u003cem>Evvia\u003c/em> serves wonderfully classic Greek fare along with dishes they describe as \"local interpretations of many traditional Hellenic favorites.\" Because of a minor kitchen fire, Evvia had to close for a few weeks this fall and my husband and I were clutching our stomachs in fear that they would never reopen. Lucky for us and for Palo Alto, they did. ","status":"publish","parent":0,"modified":1546974460,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":606},"headData":{"title":"'Burb Burps: Evvia Estiatorio | KQED","description":"Evvia -- sister to Kokkari in San Francisco -- is one of our favorite of the favorites down here. Evvia serves wonderfully classic Greek fare along with dishes they describe as "local interpretations of many traditional Hellenic favorites." Because of a minor kitchen fire, Evvia had to close for a few weeks this fall and my husband and I were clutching our stomachs in fear that they would never reopen. Lucky for us and for Palo Alto, they did. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"9408 http://blogs.kqed.org/bayareabites/?p=9408","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/12/31/burb-burps-evvia-estiatorio/","disqusTitle":"'Burb Burps: Evvia Estiatorio","path":"/bayareabites/9408/burb-burps-evvia-estiatorio","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/octopus.jpg\" alt=\"octopus\" title=\"octopus\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-9409\">\u003c/p>\n\u003cp>Evvia -- sister to \u003ca href=\"http://www.kokkari.com\">Kokkari\u003c/a> in San Francisco -- is one of our favorite of the favorites down here. \u003ca href=\"http://www.evvia.net/home/\">Evvia\u003c/a> serves wonderfully classic Greek fare along with dishes they describe as \"local interpretations of many traditional Hellenic favorites.\" Because of a minor kitchen fire, Evvia had to close for a few weeks this fall and my husband and I were clutching our stomachs in fear that they would never reopen. Lucky for us and for Palo Alto, they did. \u003c/p>\n\u003cp>For us, It's all about the octopus. I mean, I suppose you COULD order the succulent lamb chops, or the piping hot gigantes beans with herbed feta, or even the eggplant and artichoke saganaki with the huge drift of Greek yogurt that needs to be spread over everything I eat for the rest of my life. But really, Evvia is all about the octopus.\u003c/p>\n\u003cp>On the menu, it's listed as \"Octapadaki tou Yiorgou\" and described as \"traditional grilled octopus with lemon, oregano, and olive oil.\" Like the best things in life, this dish is simple. No foam, no gelees, no essences of boiled-down essences. All it takes is four ingredients -- five, really, if you count the wood fire grill needed to edge the chopped cephalopod with charred, smoky goodness -- for that dish to wend its tentacled way into my hungry, waking moments.\u003c/p>\n\u003cp>Though normally quite generous with one another when it comes to food, my husband and I now have to put in a double order, because where Evvia's octopus is concerned, we're way too greedy to share a single.\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>Of course, as much as we'd like to, diner can not live on octopus alone, and we do have other standard favorites at Evvia. The gigantes beans are the legume equivalent of a hot bath. Simmered in a rich marinara sauce with molten feta and oregano oil, Evvia's beans keep me from missing my favorite wood-baked beans at \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. They're definitely a must-order for us. When tomatoes are in season the Horiatiki salad is another winner. Crisp and refreshing with shavings of sweet purple onion, dusky olives, cucumber chunks, and salty squares of feta, it's the best classic Greek salad I've ever had.\u003c/p>\n\u003cp>For me, eating Greek almost always means that the meal is incomplete without lamb of some sort. Evvia's simple lamb chops are perfectly cooked and served with a lemon half and crackly, roasted potatoes. They're lovely. I've also become very fond of the loukanika -- plump lengths of mesquite-grilled lamb sausage -- which beg to be dragged through their cucumber-yogurt side sauce. \u003c/p>\n\u003cp>In a way, it's unfortunate that we have such firm favorites, because while Evvia has so many other things I'd like to try, I'm not willing to sacrifice one of our usuals to do so. Maybe some day we'll have a large enough party that we'll have to order more food and then I'll finally get to try the moussaka with yogurt béchamel. Or the braised goat with tomatoes and orzo. Oooh, or the egg-lemon soup!\u003c/p>\n\u003cp>You now, it was really quite stupid of me to write this post on an empty stomach because I'm putting all my dinner plans back in the fridge, and we're getting Evvia in.\u003c/p>\n\u003cp>\u003ca href=\"http://www.evvia.net/home/\">Evvia Estiatorio\u003c/a>\u003cbr>\n420 Emerson Street (at Lytton)\u003cbr>\nPalo Alto, CA 94301\u003cbr>\n(650)326-0983\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nMonday-Thurday: 11:30am-2:00pm (lunch)\u003cbr>\nMonday-Thursday: 5:30pm-10:00pm (dinner)\u003cbr>\nFriday: 5:30pm-11:00pm (dinner)\u003cbr>\nSaturday: 5:00pm-11:00pm (dinner)\u003cbr>\nSunday: 5:00pm-9:00pm (dinner)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9408/burb-burps-evvia-estiatorio","authors":["5010"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_9278","bayareabites_14767"],"label":"bayareabites"},"bayareabites_8363":{"type":"posts","id":"bayareabites_8363","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8363","score":null,"sort":[1260633659000]},"guestAuthors":[],"slug":"burb-burps-shokolaat","title":"'Burb Burps: Shokolaat","publishDate":1260633659,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kitchengadgetgirl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/shokolaatlobster.jpg\" alt=\"Shokolaat Lobster Sandwich- Photo courtesy Kitchen Gadget Girl\" title=\"Shokolaat Lobster Sandwich- Photo courtesy Kitchen Gadget Girl\" width=\"450\" height=\"300\" class=\"size-full wp-image-8914\">\u003c/a>\u003cbr>\n\u003cem>Shokolaat Lobster Salad Sandwich. Photo courtesy \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a>\u003c/em>\u003c/p>\n\u003cp>The first thing you see when you walk into this self-described modern bistro are the sparkling cases stuffed with rich piles of handmade chocolates and pastries. That decadent display alone would be enough to draw one back to Shokolaat, but I was after quite another attraction: a meatloaf sandwich.\u003c/p>\n\u003cp>I've been to Shokolaat only for lunch (truth be told, I find their lunch menu far more interesting than their dinner offerings) and I have yet to be disappointed. Last spring, I had a mushroom soup drizzled with mint oil that was incredibly satisfying without being overly rich. That soup was good, very good, wonderfully good, but the salad I paired with it was great.\u003c/p>\n\u003cp>There's was nothing particularly interesting about the salad in question -- if I recall correctly, it was just greens and herbs -- but the greens were fresh and springy and the vinaigrette was neither too heavy nor too sweet. Fresh salad greens seem so simple, but I've met way too many salads that are ruined by limp lettuces and bad vinaigrette and, for me, there's nothing so disappointing as a bad salad. It's surprising how many restaurants can get it wrong.\u003c/p>\n\u003cp>But oy, that meatloaf sandwich! I'm a meatloaf lover. I love it hot and fresh with a steaming baked potato that has the perfect salt: butter: sour cream: minced scallion ratio. I love it cold the next morning, noon, or night. However, until Shokolaat showed me the way, I never loved it on a sandwich. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Served open-faced on two pieces of hearty bread coated with thin slices of oven-melted cheese, the spicy meat mixture has a tender, succulent crumb, full of flavor and comfort. \u003ci>Sigh.\u003c/i> I get a big silly smile on my face just thinking about it. \u003c/p>\n\u003cp>Oh, and a word on that cheese addition, because of course I have decided cheese opinions. I don't add cheese to the meatloaf sandwiches I now make at home, but Shokolaat's sandwich has just the right amount to give flavor and texture but not so much that it puts this fairly elegant sandwich in grinder territory. I loathe it when cheese takes over any dish except fondue, but Shokolaat strikes the perfect balance. \u003c/p>\n\u003cp>Unfortunately, I found out that the meatloaf sandwich rotates out with other sandwiches they like to offer. \"We have a really good hamburger right now!\" the Shokolaat guy insisted when I called to ask about the meatloaf sandwich. Hey, I'll try it, but there are bunches of places in Palo Alto and Menlo Park to get good hamburgers. The same can hardly be said of an awesome meatloaf sandwich.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchengadgetgirl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/shokolaatpizza.jpg\" alt=\"Shokolaat Pizzetta- Photo courtesy Kitchen Gadget Girl\" title=\"Shokolaat Pizzetta- Photo courtesy Kitchen Gadget Girl\" width=\"450\" height=\"300\" class=\"size-full wp-image-8916\">\u003c/a>\u003cbr>\n\u003cem>Shokolaat Pizzetta. Photo courtesy \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Other highlights I discovered are two tasty pizzettas with pretty good crusts, macaroni and cheese topped with brioche crumbs and served in an impossibly adorable, personal-sized Le Creuset Dutch oven, and a lobster salad sandwich with avocado and Meyer lemon vinaigrette on a fresh, buttery croissant. The menu calls the lobster sandwich the \"Neighborhood Favorite\" and notes that they tried to take this particular item off but people, like, rioted or something, so they learned their lesson and there it stays. \u003c/p>\n\u003cp>Maybe I need to start a riot to bring the meatloaf sandwich back sooner...\u003c/p>\n\u003cp>\u003ca href=\"http://www.shokolaat.com/\">Shokolaat\u003c/a>\u003cbr>\n516 University Ave (at Cowper)\u003cbr>\nPalo Alto, CA 94301\u003cbr>\n650.289.0719\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday-Friday 11:30am-2:00pm\u003cbr>\nBrunch:\tSaturday-Sunday 11:30am-2:00pm\u003cbr>\nDinner:\tMonday-Saturday 5:30pm-9:00pm; Sunday 5:30pm-8:30pm\u003c/p>\n\n","blocks":[],"excerpt":"The first thing you see when you walk into this self-described modern bistro are the sparkling cases stuffed with rich piles of handmade chocolates and pastries. That decadent display alone would be enough to draw one back to Shokolaat, but I was after quite another attraction: a meatloaf sandwich.","status":"publish","parent":0,"modified":1546974555,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":599},"headData":{"title":"'Burb Burps: Shokolaat | KQED","description":"The first thing you see when you walk into this self-described modern bistro are the sparkling cases stuffed with rich piles of handmade chocolates and pastries. That decadent display alone would be enough to draw one back to Shokolaat, but I was after quite another attraction: a meatloaf sandwich.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"8363 http://blogs.kqed.org/bayareabites/?p=8363","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/12/12/burb-burps-shokolaat/","disqusTitle":"'Burb Burps: Shokolaat","path":"/bayareabites/8363/burb-burps-shokolaat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kitchengadgetgirl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/shokolaatlobster.jpg\" alt=\"Shokolaat Lobster Sandwich- Photo courtesy Kitchen Gadget Girl\" title=\"Shokolaat Lobster Sandwich- Photo courtesy Kitchen Gadget Girl\" width=\"450\" height=\"300\" class=\"size-full wp-image-8914\">\u003c/a>\u003cbr>\n\u003cem>Shokolaat Lobster Salad Sandwich. Photo courtesy \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a>\u003c/em>\u003c/p>\n\u003cp>The first thing you see when you walk into this self-described modern bistro are the sparkling cases stuffed with rich piles of handmade chocolates and pastries. That decadent display alone would be enough to draw one back to Shokolaat, but I was after quite another attraction: a meatloaf sandwich.\u003c/p>\n\u003cp>I've been to Shokolaat only for lunch (truth be told, I find their lunch menu far more interesting than their dinner offerings) and I have yet to be disappointed. Last spring, I had a mushroom soup drizzled with mint oil that was incredibly satisfying without being overly rich. That soup was good, very good, wonderfully good, but the salad I paired with it was great.\u003c/p>\n\u003cp>There's was nothing particularly interesting about the salad in question -- if I recall correctly, it was just greens and herbs -- but the greens were fresh and springy and the vinaigrette was neither too heavy nor too sweet. Fresh salad greens seem so simple, but I've met way too many salads that are ruined by limp lettuces and bad vinaigrette and, for me, there's nothing so disappointing as a bad salad. It's surprising how many restaurants can get it wrong.\u003c/p>\n\u003cp>But oy, that meatloaf sandwich! I'm a meatloaf lover. I love it hot and fresh with a steaming baked potato that has the perfect salt: butter: sour cream: minced scallion ratio. I love it cold the next morning, noon, or night. However, until Shokolaat showed me the way, I never loved it on a sandwich. \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>Served open-faced on two pieces of hearty bread coated with thin slices of oven-melted cheese, the spicy meat mixture has a tender, succulent crumb, full of flavor and comfort. \u003ci>Sigh.\u003c/i> I get a big silly smile on my face just thinking about it. \u003c/p>\n\u003cp>Oh, and a word on that cheese addition, because of course I have decided cheese opinions. I don't add cheese to the meatloaf sandwiches I now make at home, but Shokolaat's sandwich has just the right amount to give flavor and texture but not so much that it puts this fairly elegant sandwich in grinder territory. I loathe it when cheese takes over any dish except fondue, but Shokolaat strikes the perfect balance. \u003c/p>\n\u003cp>Unfortunately, I found out that the meatloaf sandwich rotates out with other sandwiches they like to offer. \"We have a really good hamburger right now!\" the Shokolaat guy insisted when I called to ask about the meatloaf sandwich. Hey, I'll try it, but there are bunches of places in Palo Alto and Menlo Park to get good hamburgers. The same can hardly be said of an awesome meatloaf sandwich.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchengadgetgirl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/shokolaatpizza.jpg\" alt=\"Shokolaat Pizzetta- Photo courtesy Kitchen Gadget Girl\" title=\"Shokolaat Pizzetta- Photo courtesy Kitchen Gadget Girl\" width=\"450\" height=\"300\" class=\"size-full wp-image-8916\">\u003c/a>\u003cbr>\n\u003cem>Shokolaat Pizzetta. Photo courtesy \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Other highlights I discovered are two tasty pizzettas with pretty good crusts, macaroni and cheese topped with brioche crumbs and served in an impossibly adorable, personal-sized Le Creuset Dutch oven, and a lobster salad sandwich with avocado and Meyer lemon vinaigrette on a fresh, buttery croissant. The menu calls the lobster sandwich the \"Neighborhood Favorite\" and notes that they tried to take this particular item off but people, like, rioted or something, so they learned their lesson and there it stays. \u003c/p>\n\u003cp>Maybe I need to start a riot to bring the meatloaf sandwich back sooner...\u003c/p>\n\u003cp>\u003ca href=\"http://www.shokolaat.com/\">Shokolaat\u003c/a>\u003cbr>\n516 University Ave (at Cowper)\u003cbr>\nPalo Alto, CA 94301\u003cbr>\n650.289.0719\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday-Friday 11:30am-2:00pm\u003cbr>\nBrunch:\tSaturday-Sunday 11:30am-2:00pm\u003cbr>\nDinner:\tMonday-Saturday 5:30pm-9:00pm; Sunday 5:30pm-8:30pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8363/burb-burps-shokolaat","authors":["5010"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_16262","bayareabites_14767","bayareabites_443"],"label":"bayareabites"},"bayareabites_8300":{"type":"posts","id":"bayareabites_8300","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8300","score":null,"sort":[1259399865000]},"guestAuthors":[],"slug":"burb-burps-howies-artisan-pizza","title":"'Burb Burps: Howie's Artisan Pizza","publishDate":1259399865,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/howies1.jpg\" alt=\"howies1\" title=\"howies1\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-8305\">\u003c/p>\n\u003cp>People -- mostly those city folk types -- tend to think that living in the suburbs is dull, pedestrian, and conformist. My friend, the stuff I've already seen around this leafy neighborhood...well, it wouldn't exactly curl your hair, but it could raise some over-groomed eyebrows. Like, the morning I found a pair of red satin pajama bottoms draped over the perfectly trimmed Japanese box hedge. I spent an inordinate amount of time \u003ci>Rear Window\u003c/i>-ing it, just waiting to catch someone in the act of retrieval. Sadly, I never did discover which of my neighbors lost their saucy britches, but I certainly look at them all in a brand new light.\u003c/p>\n\u003cp>Another belief about the suburbs I've been thrilled to disprove is that it's all bad food. It's true that after five years of living in a city so stuffed with fabulous food finds as San Francisco, moving to the suburbs might have seemed like committing gastronomic suicide. However, this was something I refused to accept. Of course, I might be doing a lot more cooking at home -- a sure money and waist saver -- but I was still committed to finding good eats in our new neighborhood.\u003c/p>\n\u003cp>So, over the next few weeks, I plan to bring you those findings, and let me assure you, they are delicious. Starting us off today, I wish you \"pizza long life\" and give you \u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a> in Palo Alto's Town and Country Village. (Erm, \u003ca href=\"http://memory-alpha.org/en/wiki/Vulcan_salute\">any fellow Trekkies\u003c/a> out there?)\u003c/p>\n\u003cp>For the past year, it has been my fondest desire to find pizza on the Peninsula that made up for the loss of my favorites in the city. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, \u003ca href=\"http://pizzetta211.com/\">Pizzetta 211\u003c/a>, and \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> set the curve for me in terms of crust and inventive toppings, and it was going to be really hard to, uh, top them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even before we walked in to pick up what will be our first of many, many orders to come, I was pretty convinced the people at \u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a> already knew me. Yeah, hi, I'm the annoying chick who's been bugging you FOR MONTHS about when you're opening? Yeah...sorry about that. Well, as of November 17th Howie's is finally open in Palo Alto's Town and Country Village!\u003c/p>\n\u003cp>Of course, nothing would do except to rush right out and get two sample pizzas -- fresh from the wood brick oven -- in oder to render snap judgements on this long-anticipated place. We tried the Wild Mushrooms pizza (sage, pecorino, mozzarella, and tomato) and the Pancetta and Egg pizza (house made pancetta, eggs, arugula, shaved parmesan, and olio santo). I was especially interested to try the pancetta and egg since one of my all-time favorites at Pizzetta 211 is the pizza that always, always has a Rosie's Farm egg cracked and baked right on top along with seasonal toppings.\u003c/p>\n\u003cp>Possibly due to the understandable confusion and chaos surrounding a grand opening, the egg pie wasn't as advertised on the website menu. No arugula in sight. Instead, we got a pie with cracked egg, caramelized onions, pancetta, some kind of cheese, and red pepper flakes. It was delicious. It's a bit rich to have often, but it was damn good. I would still like to see Howie's do an egg pie that lightens itself up a bit with the advertised arugula one of these days, but given the empty pizza box, I'm clearly not complaining.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/howies21.jpg\" alt=\"howies21\" title=\"howies21\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8411\">\u003c/p>\n\u003cp>As a consequence of adoring Piccino's stellar white funghi pizza, I was a bit leery of a mushroom pizza that had a red sauce base. Well, I love being proven wrong when it comes to food skepticism, because that pizza was nothing short of awesome. It wasn't too heavy with cheese, which is good because, as a topping, mushrooms can drag down all but the thickest crusts all on their own. The red sauce I was so skeptical of was that kind of red sauce that proves a pizza place is serious about their craft. A pizza place that doesn't understand the importance of a sublime red sauce is as pointless as one that doesn't understand the vital importance of a good crust.\u003c/p>\n\u003cp>Howie's understands both these points.\u003c/p>\n\u003cp>As soon as I saw the browned and bubbled up crust, I was instantly reminded of Kim's \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">Apizza Scholls\u003c/a> photos. Judging only with my eyes, I knew this was going to be a good crust. Unless we're talking about Chicago-style deep-dish, which I almost never do since I'm not a big fan of the thick and heavy, pizza crusts should be a silent partner in the pizza making. It should be thin, yet able to stand up to the toppings. Chewy, yet not bready or overly filling. Crispy, but not shard-hard. It's a tall order. \u003c/p>\n\u003cp>Since we weren't eating in, we did what we always do with take-out pizza: slide pieces on our pizza stone in a preheated 500° oven for 1-2 minutes to undo what potential sog set in during the drive home. Perfection. This crust met and exceeded all my expectations and while I hope Howie's get more inventive with seasonal toppings, I can state that we've finally found our local pizza joint on the Peninsula.\u003c/p>\n\u003cp>\u003cstrong>UPDATE:\u003c/strong> Before this went to press, we couldn't resist trying two more pizzas. We sampled the Hobbs' pepperoni pizza and added black olives to it. The pepperoni was delicious, but I wish they didn't use canned olives. Their tinny, over-brined flavor tends to overpower everything. We also tried the sausage pizza with broccoli rabe (pictured above). This was stellar. The house made fennel sausage is from Berkshire pork and was incredible. We're definitely getting that one again.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a>\u003cbr>\nTown and Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA 94301-2326\u003cbr>\n650.32.PIZZA (650.327.4992)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nSunday-Saturday: 11:30am-9:30pm\u003c/p>\n\n","blocks":[],"excerpt":"For the past year, it has been my fondest desire to find pizza on the Peninsula that made up for the loss of my favorites in the city. Piccino, Pizzetta 211, and Pizzeria Delfina set the curve for me in terms of crust and inventive toppings, and it was going to be really hard to, uh, top them.","status":"publish","parent":0,"modified":1546974607,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1013},"headData":{"title":"'Burb Burps: Howie's Artisan Pizza | KQED","description":"For the past year, it has been my fondest desire to find pizza on the Peninsula that made up for the loss of my favorites in the city. Piccino, Pizzetta 211, and Pizzeria Delfina set the curve for me in terms of crust and inventive toppings, and it was going to be really hard to, uh, top them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"8300 http://blogs.kqed.org/bayareabites/?p=8300","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/28/burb-burps-howies-artisan-pizza/","disqusTitle":"'Burb Burps: Howie's Artisan Pizza","path":"/bayareabites/8300/burb-burps-howies-artisan-pizza","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/howies1.jpg\" alt=\"howies1\" title=\"howies1\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-8305\">\u003c/p>\n\u003cp>People -- mostly those city folk types -- tend to think that living in the suburbs is dull, pedestrian, and conformist. My friend, the stuff I've already seen around this leafy neighborhood...well, it wouldn't exactly curl your hair, but it could raise some over-groomed eyebrows. Like, the morning I found a pair of red satin pajama bottoms draped over the perfectly trimmed Japanese box hedge. I spent an inordinate amount of time \u003ci>Rear Window\u003c/i>-ing it, just waiting to catch someone in the act of retrieval. Sadly, I never did discover which of my neighbors lost their saucy britches, but I certainly look at them all in a brand new light.\u003c/p>\n\u003cp>Another belief about the suburbs I've been thrilled to disprove is that it's all bad food. It's true that after five years of living in a city so stuffed with fabulous food finds as San Francisco, moving to the suburbs might have seemed like committing gastronomic suicide. However, this was something I refused to accept. Of course, I might be doing a lot more cooking at home -- a sure money and waist saver -- but I was still committed to finding good eats in our new neighborhood.\u003c/p>\n\u003cp>So, over the next few weeks, I plan to bring you those findings, and let me assure you, they are delicious. Starting us off today, I wish you \"pizza long life\" and give you \u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a> in Palo Alto's Town and Country Village. (Erm, \u003ca href=\"http://memory-alpha.org/en/wiki/Vulcan_salute\">any fellow Trekkies\u003c/a> out there?)\u003c/p>\n\u003cp>For the past year, it has been my fondest desire to find pizza on the Peninsula that made up for the loss of my favorites in the city. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, \u003ca href=\"http://pizzetta211.com/\">Pizzetta 211\u003c/a>, and \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> set the curve for me in terms of crust and inventive toppings, and it was going to be really hard to, uh, top them.\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>Even before we walked in to pick up what will be our first of many, many orders to come, I was pretty convinced the people at \u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a> already knew me. Yeah, hi, I'm the annoying chick who's been bugging you FOR MONTHS about when you're opening? Yeah...sorry about that. Well, as of November 17th Howie's is finally open in Palo Alto's Town and Country Village!\u003c/p>\n\u003cp>Of course, nothing would do except to rush right out and get two sample pizzas -- fresh from the wood brick oven -- in oder to render snap judgements on this long-anticipated place. We tried the Wild Mushrooms pizza (sage, pecorino, mozzarella, and tomato) and the Pancetta and Egg pizza (house made pancetta, eggs, arugula, shaved parmesan, and olio santo). I was especially interested to try the pancetta and egg since one of my all-time favorites at Pizzetta 211 is the pizza that always, always has a Rosie's Farm egg cracked and baked right on top along with seasonal toppings.\u003c/p>\n\u003cp>Possibly due to the understandable confusion and chaos surrounding a grand opening, the egg pie wasn't as advertised on the website menu. No arugula in sight. Instead, we got a pie with cracked egg, caramelized onions, pancetta, some kind of cheese, and red pepper flakes. It was delicious. It's a bit rich to have often, but it was damn good. I would still like to see Howie's do an egg pie that lightens itself up a bit with the advertised arugula one of these days, but given the empty pizza box, I'm clearly not complaining.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/howies21.jpg\" alt=\"howies21\" title=\"howies21\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8411\">\u003c/p>\n\u003cp>As a consequence of adoring Piccino's stellar white funghi pizza, I was a bit leery of a mushroom pizza that had a red sauce base. Well, I love being proven wrong when it comes to food skepticism, because that pizza was nothing short of awesome. It wasn't too heavy with cheese, which is good because, as a topping, mushrooms can drag down all but the thickest crusts all on their own. The red sauce I was so skeptical of was that kind of red sauce that proves a pizza place is serious about their craft. A pizza place that doesn't understand the importance of a sublime red sauce is as pointless as one that doesn't understand the vital importance of a good crust.\u003c/p>\n\u003cp>Howie's understands both these points.\u003c/p>\n\u003cp>As soon as I saw the browned and bubbled up crust, I was instantly reminded of Kim's \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">Apizza Scholls\u003c/a> photos. Judging only with my eyes, I knew this was going to be a good crust. Unless we're talking about Chicago-style deep-dish, which I almost never do since I'm not a big fan of the thick and heavy, pizza crusts should be a silent partner in the pizza making. It should be thin, yet able to stand up to the toppings. Chewy, yet not bready or overly filling. Crispy, but not shard-hard. It's a tall order. \u003c/p>\n\u003cp>Since we weren't eating in, we did what we always do with take-out pizza: slide pieces on our pizza stone in a preheated 500° oven for 1-2 minutes to undo what potential sog set in during the drive home. Perfection. This crust met and exceeded all my expectations and while I hope Howie's get more inventive with seasonal toppings, I can state that we've finally found our local pizza joint on the Peninsula.\u003c/p>\n\u003cp>\u003cstrong>UPDATE:\u003c/strong> Before this went to press, we couldn't resist trying two more pizzas. We sampled the Hobbs' pepperoni pizza and added black olives to it. The pepperoni was delicious, but I wish they didn't use canned olives. Their tinny, over-brined flavor tends to overpower everything. We also tried the sausage pizza with broccoli rabe (pictured above). This was stellar. The house made fennel sausage is from Berkshire pork and was incredible. We're definitely getting that one again.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a>\u003cbr>\nTown and Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA 94301-2326\u003cbr>\n650.32.PIZZA (650.327.4992)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nSunday-Saturday: 11:30am-9:30pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8300/burb-burps-howies-artisan-pizza","authors":["5010"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875"],"tags":["bayareabites_14767","bayareabites_443"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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