Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat
Fish: A Sausalito Eatery Dishing Up Simplicity and Sustainability
Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews
Check, Please! Bay Area reviews: Loló, Salute E Vita Ristorante, Le Garage
Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito
Check, Please! Bay Area Season 7 Premiere: Gamine, Bellanico, Davey Jones Deli
Words on the Waves: Litquake in Sausalito
Marin Day Trip: Larkspur, Point Reyes Station, Sausalito
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Her work has covered a diversity of subject matter including natural history, ecological and social issues, cultural exploration, food, music, and architecture. She’s developed and produced films for broadcasters such as National Geographic, Smithsonian Channel, and the Discovery Channel. Her work as an exhibition developer and multimedia producer has been featured at institutions including the American Museum of Natural History, the National Building Museum, and The Tech Museum. Her writing has also appeared in a wide variety of print and online publications.","avatar":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"quest","roles":["leadcoordinator","edit_theme_options","subscriber"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lisa Landers | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lisalanders"},"gcheung":{"type":"authors","id":"11404","meta":{"index":"authors_1591205172","id":"11404","found":true},"name":"Grace Cheung","firstName":"Grace","lastName":"Cheung","slug":"gcheung","email":"gcheung@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Grace was a social media and digital producer at KQED, and her love of food keeps her busy! As an amateur photographer and chef, she documents her recipes, restaurant adventures, and more on her blog, \u003ca href=\"https://put-an-egg-on-it.com/\">Put An Egg On It\u003c/a>. You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["administrator"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Grace Cheung | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gcheung"}},"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_134529":{"type":"posts","id":"bayareabites_134529","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134529","score":null,"sort":[1566838584000]},"guestAuthors":[],"slug":"dog-friendly-restaurants-bars-bay-area","title":"Dog-Friendly Bars, Restaurants And More Near You","publishDate":1566838584,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='dogs' num='2' label='More on Dogs']\u003c/p>\n\u003cp>Last year, Bay Curious asked, \"\u003ca href=\"https://www.kqed.org/news/11669269/are-there-really-more-dogs-than-children-in-s-f\">Are There Really More Dogs Than Children in S.F.?\u003c/a>\" The answer was yes!\u003c/p>\n\u003cp>Despite that, it seemed to me and some of my colleagues that there weren't as many dog-friendly businesses in San Francisco as we thought. So we went to you, the KQED community, to find out where we could eat and drink around the Bay Area without any problems with our dogs in tow.\u003c/p>\n\u003cp>\u003ca href=\"http://www.instagram.com/p/BzqyXSJB5RL/\">We asked you\u003c/a> to share your favorite dog-friendly bars/restaurants and, after double-checking the recommendations, we compiled a list below that gets four paws up (I consulted with my dog). Some highlights include:\u003c/p>\n\u003ch2>Devil’s Teeth Baking Company\u003c/h2>\n\u003cp>https://www.instagram.com/p/BrJAODFF5z4/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located a small-ish walk away from Ocean Beach, Devil’s Teeth Baking Company is open 7 days a week from 7am-4pm. The space is pretty small, but they have outside seating for you to enjoy their breakfast sandwiches while your dog (or someone else’s dog) stares you down, hoping for a bite.\u003c/p>\n\u003cp>I personally always go for The Special Breakfast Sandwich: two eggs, bacon, avocado, pepperjack cheese and lemon-garlic aioli all on a homemade buttermilk biscuit, and I end the meal (I share!) with a warm cinnamon roll the size of my face. Devil’s Teeth has dog treats for your furry friend, but they’ll probably still be drooling for whatever you’re eating. Bonus: $1 beignets every Sunday!\u003c/p>\n\u003ch2>Dad’s Luncheonette\u003c/h2>\n\u003cp>https://www.instagram.com/p/Bwz4z4CHSaY/\u003c/p>\n\u003cp>One of the quirkier destinations on the list, you might remember Dad’s Luncheonette from this year’s season Check, Please! Bay Area. Owners Scott Clark (a former three-Michelin star chef de cuisine) and Alexis Lu serve their small but mighty menu of American classics with a Californian twist from a historic train caboose in Half Moon Bay.\u003c/p>\n\u003cp>Being a caboose, there isn’t much seating inside, but you can enjoy your meal outside. Order a dog burger from the menu—it’s made from the same high-quality ingredients they use in their kitchen to make the human food!\u003c/p>\n\u003ch2>Mersea\u003c/h2>\n\u003cp>https://www.instagram.com/p/Bv647B7B-jJ/\u003c/p>\n\u003cp>Talk about views! Head to Treasure Island for a unique experience at Mersea, Treasure Island's only all-day restaurant. It's built out of shipping containers and a military kitchen, and it has a lovely view of San Francisco on a clear day (it's even kind of cool on a foggy day).\u003c/p>\n\u003cp>Enjoy the bocce courts, food and view at Mersea with your dog by your side—we'd call that a pretty good time.\u003c/p>\n\u003ch2>Mutt Lynch Winery\u003c/h2>\n\u003cp>https://www.instagram.com/p/Bwuyux0hs0z/\u003c/p>\n\u003cp>On Mutt Lynch Winery’s \u003ca href=\"https://www.muttlynchwinery.com/\">website\u003c/a>, the Santa Rosa Press Democrat called it “a dog-gone paradise for canines and those who love them.” And, if you love dogs, this place will definitely cater to that interest! While you enjoy the wine, your dogs can enjoy house-made biscuits, maybe even a dog treat flight on an adorable dog-shaped cheeseboard (can you tell they love dogs).\u003c/p>\n\u003cp>They also regularly hold Yappy Hours where your canine companion can join you in the tasting room for happy hours dedicated to raising funds for local, national and international animal rescue organizations!\u003c/p>\n\u003ch2>Drake’s Dealership\u003c/h2>\n\u003cp>Drake’s Dealership in Oakland has 32 beers on tap and freshly made wood-fired pizzas. But the best part? It has an open-air beer garden where you can hang out with your dogs (as long as they are leashed). If it gets chilly at night, there are fire pits and heating lamps to keep you and your pup warm.\u003c/p>\n\u003cp>If you love the idea of drinking beer and hanging out with dogs but aren’t too sure about making the trip, just take a peek at their Instagram hashtag \u003ca href=\"https://www.instagram.com/explore/tags/dogsofdrakes/\">#dogsofdrake\u003c/a>. Drake's also has enough space if you want to go with a group. And if it's a group of humans or a group of dogs, we'll leave that up to you!\u003c/p>\n\u003cp>https://www.instagram.com/p/B1SKdtIhyv8/\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you have more recommendations to be added to the list below, just let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>!\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.4505burgersandbbq.com/menus/\">4505 Burgers & BBQ\u003c/a> (SF + Oakland) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cultivarsf.com/\">Cultivar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/eats-san-francisco\">Eats\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.allgoodpizza.com/\">All Good Pizza\u003c/a> - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/19800/check-please-bay-area-reviews-all-good-pizza-kendejah-restaurant-siam-bay-authentic-thai-cuisine\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zaziesf.com/\">Zazie\u003c/a> - \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Or6Gy1MXETs\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.rampsf.com/\">The Ramp\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.somastreatfoodpark.com/\">SOMA Streat Food Park\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\">Southern Pacific Brewery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.anchorbrewing.com/publictaps\">Anchor Public Taps\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.barebottle.com/\">Barebottle Brewing Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juniorbarsf.com/\">Junior’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://harmonicbrewing.com/\">Harmonic Brewing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://brasstackssf.com/\">Brass Tacks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.aninasf.com/\">Anina\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sessionssf.com/\">Sessions in Presidio\u003c/a> - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/17290/check-please-bay-area-reviews-sessions-at-the-presidio-doppio-zero-pizzeria-napoletana-and-waterbar\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> - \u003cstrong>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-bella-trattoria-outerlands-greens-restaurant/\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.parkchalet.com/\">Park Chalet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.theeparkside.com/\">Thee Parkside\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.devilsteethbakingcompany.com/\">Devil’s Teeth Baking Company\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.mezzo-berkeley.com/\">Mezzo\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fobkitchen.com/\">FOB Kitchen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mersea.restaurant/\">Mersea\u003c/a> (Treasure Island)\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com/dealership/\">Drake’s Dealership\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://elismilehigh.com/\">Eli's Mile High Club\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mikehessbrewing.com/\">Mike Hess Brewing Co\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calicraft.com/\">Calicraft Brewing Co\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.saucedbbqandspirits.com/\">Sauced BBQ\u003c/a> (Livermore + Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.prizefighterbar.com/\">Prizefighter\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.arthurmacs.com/\">Arthur Mac’s Tap & Snack\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://telegraphoakland.com/\">Telegraph Beer Garden\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.ghosttownbrewing.com/\">Ghost Town Brewing\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://theforgepizza.com/\">Forge\u003c/a> (Oakland + Napa + Danville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.picanteberkeley.com/\">Picante\u003c/a> (Berkeley) - \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.temescalbrewing.com/\">Temescal Brewing\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.stellanonna.com/\">Stella Nona\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://old-kan.com/\">Old Kan\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://fieldworkbrewing.com/\">Fieldwork Brewing\u003c/a> (See all Bay Area locations on their site)\u003c/li>\n\u003cli>\u003ca href=\"https://www.hotsytotsyclub.com/\">Hotsy Totsy\u003c/a> (Albany)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cleoph.us/\">Cleophus Quealy Beer Company\u003c/a> (San Leandro)\u003c/li>\n\u003cli>\u003ca href=\"https://www.aleindustries.com/\">Ale Industries\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.factionbrewing.com/\">Faction Brewery\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"http://therake.admiralmaltings.com/\">The Rake at Admiral Maltings\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://alamedaislandbrewingcompany.com/\">Alameda Island Brewing\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thetrappist.com\">Trappist\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo Meat Co.\u003c/a> (Oakland + Larkspur)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/the-amplifier-oakland\">Amplifier\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.heartanddaggersaloon.com/\">Heart and Dagger Saloon\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.novelbrewing.com/\">Novel Brewing Co.\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.federationbrewing.com/\">Federation Brewing\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://kingfishpubandcafe.com/\">Kingfish Pub and Cafe\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandlakekitchen.com/\">Grand Lake Kitchen\u003c/a> (Oakland) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/18204/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hannawinery.com/\">Hanna Winery\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amistavineyards.com/VISIT/Amista\">Amista\u003c/a> (Sonoma)\u003c/li>\n\u003cli>\u003ca href=\"https://www.muttlynchwinery.com/Visit-Us/Tasting-Room\">Mutt Lynch Winery\u003c/a> (Marin)\u003c/li>\n\u003cli>\u003ca href=\"https://www.ballettovineyards.com/visit-us/\">Baletto Vineyards\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.coastcafebolinas.com/\">Coast Cafe\u003c/a> (Bolinas)\u003c/li>\n\u003cli>\u003ca href=\"https://www.barbocce.com/\">Bar Bocce\u003c/a> (Sausalito)\u003c/li>\n\u003cli>\u003ca href=\"https://themarshallstore.com/\">The Marshall Store\u003c/a> (Marshall)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/garden-grill-guerneville\">Garden Grill\u003c/a> (Guernville)\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.lazydogrestaurants.com/\">Lazy Dog\u003c/a> (Dublin + Concord + Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.hmbbrewingco.com\">Half Moon Bay Brewing Co. \u003c/a>(Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://www.billscafe.com/\">Bill’s Cafe\u003c/a> (Various South Bay locations)\u003c/li>\n\u003cli>\u003ca href=\"http://7milehouse.com/\">7 Mile House\u003c/a> (Brisbane)\u003c/li>\n\u003cli>\u003ca href=\"https://mossbeachdistillery.com/\">Moss Beach Distillery\u003c/a> (Half Moon Bay) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/18482/check-please-bay-area-reviews-cala-moss-beach-distillery-rocker-oysterfellers-kitchen-saloon\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rockosicecreamtacos.com/\">Rocko’s Ice Cream Tacos\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ketch-joanne-restaurant-and-harbor-bar-half-moon-bay-3\">Ketch Joanne\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://brownchicken-browncow.com/\">Brown Chicken Brown Cow\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"http://reggaepot.com/menu/\">Reggae Pot\u003c/a> (Los Gatos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.laderagrill.com/\">Ladera Grill\u003c/a> (Morgan Hill)\u003c/li>\n\u003cli>\u003ca href=\"https://www.therunningshopandhops.com/\">The Running Shop and Hops\u003c/a> (Morgan Hill)\u003c/li>\n\u003cli>\u003ca href=\"http://bubblesmorganhill.com/bubblesbrew/\">Bubbles & Brew\u003c/a> (Morgan Hill)\u003c/li>\n\u003cli>\u003ca href=\"https://www.samschowderhouse.com/\">Sam’s Chowder House\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebarnhmb.com\">The Barn\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad’s Luncheonette\u003c/a> (Half Moon Bay) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"These dog-friendly eateries around the Bay Area get four paws up and two thumbs up from us.","status":"publish","parent":0,"modified":1567629035,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1113},"headData":{"title":"Dog-Friendly Bars, Restaurants And More Near You | KQED","description":"These dog-friendly eateries around the Bay Area get four paws up and two thumbs up from us.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134529 https://ww2.kqed.org/bayareabites/?p=134529","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/26/dog-friendly-restaurants-bars-bay-area/","disqusTitle":"Dog-Friendly Bars, Restaurants And More Near You","path":"/bayareabites/134529/dog-friendly-restaurants-bars-bay-area","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":{"tag":"dogs","num":"2","label":"More on Dogs "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last year, Bay Curious asked, \"\u003ca href=\"https://www.kqed.org/news/11669269/are-there-really-more-dogs-than-children-in-s-f\">Are There Really More Dogs Than Children in S.F.?\u003c/a>\" The answer was yes!\u003c/p>\n\u003cp>Despite that, it seemed to me and some of my colleagues that there weren't as many dog-friendly businesses in San Francisco as we thought. So we went to you, the KQED community, to find out where we could eat and drink around the Bay Area without any problems with our dogs in tow.\u003c/p>\n\u003cp>\u003ca href=\"http://www.instagram.com/p/BzqyXSJB5RL/\">We asked you\u003c/a> to share your favorite dog-friendly bars/restaurants and, after double-checking the recommendations, we compiled a list below that gets four paws up (I consulted with my dog). Some highlights include:\u003c/p>\n\u003ch2>Devil’s Teeth Baking Company\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BrJAODFF5z4"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located a small-ish walk away from Ocean Beach, Devil’s Teeth Baking Company is open 7 days a week from 7am-4pm. The space is pretty small, but they have outside seating for you to enjoy their breakfast sandwiches while your dog (or someone else’s dog) stares you down, hoping for a bite.\u003c/p>\n\u003cp>I personally always go for The Special Breakfast Sandwich: two eggs, bacon, avocado, pepperjack cheese and lemon-garlic aioli all on a homemade buttermilk biscuit, and I end the meal (I share!) with a warm cinnamon roll the size of my face. Devil’s Teeth has dog treats for your furry friend, but they’ll probably still be drooling for whatever you’re eating. Bonus: $1 beignets every Sunday!\u003c/p>\n\u003ch2>Dad’s Luncheonette\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bwz4z4CHSaY"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the quirkier destinations on the list, you might remember Dad’s Luncheonette from this year’s season Check, Please! Bay Area. Owners Scott Clark (a former three-Michelin star chef de cuisine) and Alexis Lu serve their small but mighty menu of American classics with a Californian twist from a historic train caboose in Half Moon Bay.\u003c/p>\n\u003cp>Being a caboose, there isn’t much seating inside, but you can enjoy your meal outside. Order a dog burger from the menu—it’s made from the same high-quality ingredients they use in their kitchen to make the human food!\u003c/p>\n\u003ch2>Mersea\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bv647B7B-jJ"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Talk about views! Head to Treasure Island for a unique experience at Mersea, Treasure Island's only all-day restaurant. It's built out of shipping containers and a military kitchen, and it has a lovely view of San Francisco on a clear day (it's even kind of cool on a foggy day).\u003c/p>\n\u003cp>Enjoy the bocce courts, food and view at Mersea with your dog by your side—we'd call that a pretty good time.\u003c/p>\n\u003ch2>Mutt Lynch Winery\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bwuyux0hs0z"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Mutt Lynch Winery’s \u003ca href=\"https://www.muttlynchwinery.com/\">website\u003c/a>, the Santa Rosa Press Democrat called it “a dog-gone paradise for canines and those who love them.” And, if you love dogs, this place will definitely cater to that interest! While you enjoy the wine, your dogs can enjoy house-made biscuits, maybe even a dog treat flight on an adorable dog-shaped cheeseboard (can you tell they love dogs).\u003c/p>\n\u003cp>They also regularly hold Yappy Hours where your canine companion can join you in the tasting room for happy hours dedicated to raising funds for local, national and international animal rescue organizations!\u003c/p>\n\u003ch2>Drake’s Dealership\u003c/h2>\n\u003cp>Drake’s Dealership in Oakland has 32 beers on tap and freshly made wood-fired pizzas. But the best part? It has an open-air beer garden where you can hang out with your dogs (as long as they are leashed). If it gets chilly at night, there are fire pits and heating lamps to keep you and your pup warm.\u003c/p>\n\u003cp>If you love the idea of drinking beer and hanging out with dogs but aren’t too sure about making the trip, just take a peek at their Instagram hashtag \u003ca href=\"https://www.instagram.com/explore/tags/dogsofdrakes/\">#dogsofdrake\u003c/a>. Drake's also has enough space if you want to go with a group. And if it's a group of humans or a group of dogs, we'll leave that up to you!\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B1SKdtIhyv8"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>If you have more recommendations to be added to the list below, just let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>!\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.4505burgersandbbq.com/menus/\">4505 Burgers & BBQ\u003c/a> (SF + Oakland) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cultivarsf.com/\">Cultivar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/eats-san-francisco\">Eats\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.allgoodpizza.com/\">All Good Pizza\u003c/a> - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/19800/check-please-bay-area-reviews-all-good-pizza-kendejah-restaurant-siam-bay-authentic-thai-cuisine\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zaziesf.com/\">Zazie\u003c/a> - \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Or6Gy1MXETs\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.rampsf.com/\">The Ramp\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.somastreatfoodpark.com/\">SOMA Streat Food Park\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\">Southern Pacific Brewery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.anchorbrewing.com/publictaps\">Anchor Public Taps\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.barebottle.com/\">Barebottle Brewing Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juniorbarsf.com/\">Junior’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://harmonicbrewing.com/\">Harmonic Brewing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://brasstackssf.com/\">Brass Tacks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.aninasf.com/\">Anina\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sessionssf.com/\">Sessions in Presidio\u003c/a> - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/17290/check-please-bay-area-reviews-sessions-at-the-presidio-doppio-zero-pizzeria-napoletana-and-waterbar\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> - \u003cstrong>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-bella-trattoria-outerlands-greens-restaurant/\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.parkchalet.com/\">Park Chalet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.theeparkside.com/\">Thee Parkside\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.devilsteethbakingcompany.com/\">Devil’s Teeth Baking Company\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.mezzo-berkeley.com/\">Mezzo\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fobkitchen.com/\">FOB Kitchen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mersea.restaurant/\">Mersea\u003c/a> (Treasure Island)\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com/dealership/\">Drake’s Dealership\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://elismilehigh.com/\">Eli's Mile High Club\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mikehessbrewing.com/\">Mike Hess Brewing Co\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calicraft.com/\">Calicraft Brewing Co\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.saucedbbqandspirits.com/\">Sauced BBQ\u003c/a> (Livermore + Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.prizefighterbar.com/\">Prizefighter\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.arthurmacs.com/\">Arthur Mac’s Tap & Snack\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://telegraphoakland.com/\">Telegraph Beer Garden\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.ghosttownbrewing.com/\">Ghost Town Brewing\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://theforgepizza.com/\">Forge\u003c/a> (Oakland + Napa + Danville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.picanteberkeley.com/\">Picante\u003c/a> (Berkeley) - \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.temescalbrewing.com/\">Temescal Brewing\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.stellanonna.com/\">Stella Nona\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://old-kan.com/\">Old Kan\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://fieldworkbrewing.com/\">Fieldwork Brewing\u003c/a> (See all Bay Area locations on their site)\u003c/li>\n\u003cli>\u003ca href=\"https://www.hotsytotsyclub.com/\">Hotsy Totsy\u003c/a> (Albany)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cleoph.us/\">Cleophus Quealy Beer Company\u003c/a> (San Leandro)\u003c/li>\n\u003cli>\u003ca href=\"https://www.aleindustries.com/\">Ale Industries\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.factionbrewing.com/\">Faction Brewery\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"http://therake.admiralmaltings.com/\">The Rake at Admiral Maltings\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://alamedaislandbrewingcompany.com/\">Alameda Island Brewing\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thetrappist.com\">Trappist\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo Meat Co.\u003c/a> (Oakland + Larkspur)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/the-amplifier-oakland\">Amplifier\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.heartanddaggersaloon.com/\">Heart and Dagger Saloon\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.novelbrewing.com/\">Novel Brewing Co.\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.federationbrewing.com/\">Federation Brewing\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://kingfishpubandcafe.com/\">Kingfish Pub and Cafe\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandlakekitchen.com/\">Grand Lake Kitchen\u003c/a> (Oakland) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/18204/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hannawinery.com/\">Hanna Winery\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amistavineyards.com/VISIT/Amista\">Amista\u003c/a> (Sonoma)\u003c/li>\n\u003cli>\u003ca href=\"https://www.muttlynchwinery.com/Visit-Us/Tasting-Room\">Mutt Lynch Winery\u003c/a> (Marin)\u003c/li>\n\u003cli>\u003ca href=\"https://www.ballettovineyards.com/visit-us/\">Baletto Vineyards\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.coastcafebolinas.com/\">Coast Cafe\u003c/a> (Bolinas)\u003c/li>\n\u003cli>\u003ca href=\"https://www.barbocce.com/\">Bar Bocce\u003c/a> (Sausalito)\u003c/li>\n\u003cli>\u003ca href=\"https://themarshallstore.com/\">The Marshall Store\u003c/a> (Marshall)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/garden-grill-guerneville\">Garden Grill\u003c/a> (Guernville)\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.lazydogrestaurants.com/\">Lazy Dog\u003c/a> (Dublin + Concord + Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.hmbbrewingco.com\">Half Moon Bay Brewing Co. \u003c/a>(Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://www.billscafe.com/\">Bill’s Cafe\u003c/a> (Various South Bay locations)\u003c/li>\n\u003cli>\u003ca href=\"http://7milehouse.com/\">7 Mile House\u003c/a> (Brisbane)\u003c/li>\n\u003cli>\u003ca href=\"https://mossbeachdistillery.com/\">Moss Beach Distillery\u003c/a> (Half Moon Bay) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/18482/check-please-bay-area-reviews-cala-moss-beach-distillery-rocker-oysterfellers-kitchen-saloon\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rockosicecreamtacos.com/\">Rocko’s Ice Cream Tacos\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ketch-joanne-restaurant-and-harbor-bar-half-moon-bay-3\">Ketch Joanne\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://brownchicken-browncow.com/\">Brown Chicken Brown Cow\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"http://reggaepot.com/menu/\">Reggae Pot\u003c/a> (Los Gatos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.laderagrill.com/\">Ladera Grill\u003c/a> (Morgan Hill)\u003c/li>\n\u003cli>\u003ca href=\"https://www.therunningshopandhops.com/\">The Running Shop and Hops\u003c/a> (Morgan Hill)\u003c/li>\n\u003cli>\u003ca href=\"http://bubblesmorganhill.com/bubblesbrew/\">Bubbles & Brew\u003c/a> (Morgan Hill)\u003c/li>\n\u003cli>\u003ca href=\"https://www.samschowderhouse.com/\">Sam’s Chowder House\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebarnhmb.com\">The Barn\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad’s Luncheonette\u003c/a> (Half Moon Bay) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134529/dog-friendly-restaurants-bars-bay-area","authors":["11404"],"categories":["bayareabites_301","bayareabites_264","bayareabites_13306","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_15155","bayareabites_366","bayareabites_1619","bayareabites_1807","bayareabites_90","bayareabites_91","bayareabites_119"],"tags":["bayareabites_14751","bayareabites_16220","bayareabites_13822","bayareabites_9710","bayareabites_13419","bayareabites_9563","bayareabites_14757","bayareabites_14745","bayareabites_2736"],"featImg":"bayareabites_134533","label":"bayareabites"},"bayareabites_107326":{"type":"posts","id":"bayareabites_107326","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107326","score":null,"sort":[1457051203000]},"guestAuthors":[],"slug":"sartaj-india-cafe-the-home-style-indian-spot-where-locals-eat","title":"Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat","publishDate":1457051203,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When Gurmail and Balbir Basi moved to Marin City in 1989, from the Punjab region of India, they didn't have any plans to open a restaurant. In fact, when Balbir started working at the location that is now Sartaj India Cafe, it was then an Italian coffee shop.\u003c/p>\n\u003cp>She worked at that coffee shop, while her husband, Gurmail, worked at nearby Albertson's. But there were too many coffee shops in Sausalito, and not so many Indian restaurants. With all the competition, it was hard to make money and the coffee shop owner planned to shut down. She asked the Basis if they wanted the lease and they opened Sartaj India Cafe in 1996.\u003c/p>\n\u003cfigure id=\"attachment_107338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-exterior.jpg\" alt=\"Sartaj India Cafe in Sausalito.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sartaj India Cafe in Sausalito. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 21 years, they've dished out classic Punjabi dishes in the unassuming storefront restaurant, and have lived in the apartment above. For the first decade, Balbir did all that work herself -- with some help from her daughter after school. She cooked seven days/week, 12 hours/day. She didn't take a vacation for nearly 10 years.\u003c/p>\n\u003cp>Gurmail eventually left Albertson's so the two could run the restaurant together. He mans the front counter, greets the locals (most of whom just call him Basi), and makes the chai. He also does all the shopping, heading to farmers markets in San Francisco and Oakland every other day. It's too expensive to have ingredients delivered, said Balbir, so he has to wake up each morning at 4 a.m. to get what they need in order to have the doors open for breakfast around 7 a.m.\u003c/p>\n\u003cp>Sausalito may be best known as a high-end tourist spot, and Caledonia Street is full of expensive and fancy foodie destinations. In between Sushi Ran and Fast Food Français, the Basis' small down-to-earth restaurant looks almost out of place. It might seem like an odd location for a storefront spot with no website, social media presence, or any system more complicated than Gurmail writing down your order on a piece of paper and handing it to Balbir.\u003c/p>\n\u003cfigure id=\"attachment_107333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausalito-nighttime.jpg\" alt=\"The Sausalito downtown isn't exactly known for down-to-earth home-style food.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausalito downtown isn't exactly known for down-to-earth home-style food. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But it has thrived as a local favorite. More than half of the customers are Sausalito locals who come in regularly and simply request their \"usual,\" said Gurmail -- a phenomenon I witnessed at least twice while we were eating dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is totally home-style,\" he said.\u003c/p>\n\u003cp>After a fire destroyed their apartment last year, \u003ca href=\"https://www.youcaring.com/basi-and-balbira-from-sartaj-india-357559\" target=\"_blank\">the local community raised over $11,000 for the family\u003c/a>. They must have saved up goodwill from the annual Thanksgiving dinner party they throw annually -- free food, drinks, and music for anyone who wants to come to the restaurant the day before the holiday. The family is still waiting for the landlord to finish repairs, and are living nearby in the meantime, but they never closed the restaurant during the ordeal.\u003c/p>\n\u003cp>They have now made one concession to taking time off. Sartaj is closed on Mondays, but Balbir says that's just so she can prep for the week.\u003c/p>\n\u003cfigure id=\"attachment_107336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg\" alt=\"The vegetarian Mattar Paneer plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian Mattar Paneer plate. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all that hard work you get tasty home-cooked northern Indian food. It's not fancy, but it is good.\u003c/p>\n\u003cp>In the morning, they serve a unique breakfast -- both American-style and variations on Indian breakfast burritos and Indian scrambles with classic spices. The popular chai is $2.50 or $3, if you want the small or the large. Get a ginger chai with almond milk, coconut milk, soy milk, or regular milk. There's also a decaf option (and honey and sugar available). The mango lassi ($2.95) is another tasty alternative. But the real filler is the dinner.\u003c/p>\n\u003cp>With a very extensive vegetarian menu, I actually preferred the veggie dishes to the chicken. The saag paneer plate ($10.95) was a creamy spinach, green cabbage, and broccoli mix. The mattar paneer plate ($10.50) offered up a veggie pea and cheese combo in the classic tikka masala sauce. All plates come with rice, raita (a kind of yogurt), dhal (lentil soup), and chapatti (homemade soft wheat bread -- no naan here).\u003c/p>\n\u003cfigure id=\"attachment_107337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg\" alt=\"Chicken Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Masala \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also order side dishes a la carte or on top of your main meal. I tried some chicken masala ($9.95), because there's nothing better when it comes to Indian food than mixing it all together. And, of course, topping it off with an Indian beer. The lamb is perhaps the cafe's most popular of the meats. You can get nearly all the dishes and sauces in either lamb, chicken, or a veggie version. Try the lamb curry burrito ($8.50) for a unique take.\u003c/p>\n\u003cfigure id=\"attachment_107358\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003cimg class=\"size-full wp-image-107358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg\" alt=\"The lamb plate.\" width=\"765\" height=\"1020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg 765w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e-400x533.jpeg 400w\" sizes=\"(max-width: 765px) 100vw, 765px\">\u003cfigcaption class=\"wp-caption-text\">The lamb plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have any leftovers, just take them home. The small shop, which has just a handful of tables and a few long plastic bench seats, serves up much of its food as to-go business. The hungry locals looking for filling dishes that aren't going to break the bank can't get enough.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sartaj-india-cafe-sausalito\" target=\"_blank\">\u003cstrong>Sartaj India Cafe\u003c/strong>\u003c/a>\u003cbr>\n43 Caledonia St. [\u003ca href=\"https://goo.gl/MtnnuG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 332-7103\u003cbr>\nHours: Tue-Sun, 7am-9pm, closed Monday\u003cbr>\nPrice range: $\u003c/p>\n\n","blocks":[],"excerpt":"The down-to-earth home-style Sartaj India Cafe in Sausalito has attracted a loyal following over its two decades.","status":"publish","parent":0,"modified":1457193781,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":901},"headData":{"title":"Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat | KQED","description":"The down-to-earth home-style Sartaj India Cafe in Sausalito has attracted a loyal following over its two decades.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107326 http://ww2.kqed.org/bayareabites/?p=107326","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/03/sartaj-india-cafe-the-home-style-indian-spot-where-locals-eat/","disqusTitle":"Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat","path":"/bayareabites/107326/sartaj-india-cafe-the-home-style-indian-spot-where-locals-eat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Gurmail and Balbir Basi moved to Marin City in 1989, from the Punjab region of India, they didn't have any plans to open a restaurant. In fact, when Balbir started working at the location that is now Sartaj India Cafe, it was then an Italian coffee shop.\u003c/p>\n\u003cp>She worked at that coffee shop, while her husband, Gurmail, worked at nearby Albertson's. But there were too many coffee shops in Sausalito, and not so many Indian restaurants. With all the competition, it was hard to make money and the coffee shop owner planned to shut down. She asked the Basis if they wanted the lease and they opened Sartaj India Cafe in 1996.\u003c/p>\n\u003cfigure id=\"attachment_107338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-exterior.jpg\" alt=\"Sartaj India Cafe in Sausalito.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sartaj India Cafe in Sausalito. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 21 years, they've dished out classic Punjabi dishes in the unassuming storefront restaurant, and have lived in the apartment above. For the first decade, Balbir did all that work herself -- with some help from her daughter after school. She cooked seven days/week, 12 hours/day. She didn't take a vacation for nearly 10 years.\u003c/p>\n\u003cp>Gurmail eventually left Albertson's so the two could run the restaurant together. He mans the front counter, greets the locals (most of whom just call him Basi), and makes the chai. He also does all the shopping, heading to farmers markets in San Francisco and Oakland every other day. It's too expensive to have ingredients delivered, said Balbir, so he has to wake up each morning at 4 a.m. to get what they need in order to have the doors open for breakfast around 7 a.m.\u003c/p>\n\u003cp>Sausalito may be best known as a high-end tourist spot, and Caledonia Street is full of expensive and fancy foodie destinations. In between Sushi Ran and Fast Food Français, the Basis' small down-to-earth restaurant looks almost out of place. It might seem like an odd location for a storefront spot with no website, social media presence, or any system more complicated than Gurmail writing down your order on a piece of paper and handing it to Balbir.\u003c/p>\n\u003cfigure id=\"attachment_107333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausalito-nighttime.jpg\" alt=\"The Sausalito downtown isn't exactly known for down-to-earth home-style food.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausalito downtown isn't exactly known for down-to-earth home-style food. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But it has thrived as a local favorite. More than half of the customers are Sausalito locals who come in regularly and simply request their \"usual,\" said Gurmail -- a phenomenon I witnessed at least twice while we were eating dinner.\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>\"This is totally home-style,\" he said.\u003c/p>\n\u003cp>After a fire destroyed their apartment last year, \u003ca href=\"https://www.youcaring.com/basi-and-balbira-from-sartaj-india-357559\" target=\"_blank\">the local community raised over $11,000 for the family\u003c/a>. They must have saved up goodwill from the annual Thanksgiving dinner party they throw annually -- free food, drinks, and music for anyone who wants to come to the restaurant the day before the holiday. The family is still waiting for the landlord to finish repairs, and are living nearby in the meantime, but they never closed the restaurant during the ordeal.\u003c/p>\n\u003cp>They have now made one concession to taking time off. Sartaj is closed on Mondays, but Balbir says that's just so she can prep for the week.\u003c/p>\n\u003cfigure id=\"attachment_107336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg\" alt=\"The vegetarian Mattar Paneer plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian Mattar Paneer plate. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all that hard work you get tasty home-cooked northern Indian food. It's not fancy, but it is good.\u003c/p>\n\u003cp>In the morning, they serve a unique breakfast -- both American-style and variations on Indian breakfast burritos and Indian scrambles with classic spices. The popular chai is $2.50 or $3, if you want the small or the large. Get a ginger chai with almond milk, coconut milk, soy milk, or regular milk. There's also a decaf option (and honey and sugar available). The mango lassi ($2.95) is another tasty alternative. But the real filler is the dinner.\u003c/p>\n\u003cp>With a very extensive vegetarian menu, I actually preferred the veggie dishes to the chicken. The saag paneer plate ($10.95) was a creamy spinach, green cabbage, and broccoli mix. The mattar paneer plate ($10.50) offered up a veggie pea and cheese combo in the classic tikka masala sauce. All plates come with rice, raita (a kind of yogurt), dhal (lentil soup), and chapatti (homemade soft wheat bread -- no naan here).\u003c/p>\n\u003cfigure id=\"attachment_107337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg\" alt=\"Chicken Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Masala \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also order side dishes a la carte or on top of your main meal. I tried some chicken masala ($9.95), because there's nothing better when it comes to Indian food than mixing it all together. And, of course, topping it off with an Indian beer. The lamb is perhaps the cafe's most popular of the meats. You can get nearly all the dishes and sauces in either lamb, chicken, or a veggie version. Try the lamb curry burrito ($8.50) for a unique take.\u003c/p>\n\u003cfigure id=\"attachment_107358\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003cimg class=\"size-full wp-image-107358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg\" alt=\"The lamb plate.\" width=\"765\" height=\"1020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg 765w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e-400x533.jpeg 400w\" sizes=\"(max-width: 765px) 100vw, 765px\">\u003cfigcaption class=\"wp-caption-text\">The lamb plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have any leftovers, just take them home. The small shop, which has just a handful of tables and a few long plastic bench seats, serves up much of its food as to-go business. The hungry locals looking for filling dishes that aren't going to break the bank can't get enough.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sartaj-india-cafe-sausalito\" target=\"_blank\">\u003cstrong>Sartaj India Cafe\u003c/strong>\u003c/a>\u003cbr>\n43 Caledonia St. [\u003ca href=\"https://goo.gl/MtnnuG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 332-7103\u003cbr>\nHours: Tue-Sun, 7am-9pm, closed Monday\u003cbr>\nPrice range: $\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107326/sartaj-india-cafe-the-home-style-indian-spot-where-locals-eat","authors":["1459"],"categories":["bayareabites_109","bayareabites_15153","bayareabites_15155","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_324","bayareabites_2736"],"featImg":"bayareabites_107335","label":"bayareabites"},"bayareabites_95876":{"type":"posts","id":"bayareabites_95876","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95876","score":null,"sort":[1431035158000]},"guestAuthors":[],"slug":"sausalitos-fish-dishing-up-simplicity-and-sustainability","title":"Fish: A Sausalito Eatery Dishing Up Simplicity and Sustainability","publishDate":1431035158,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’m seated at a wooden picnic table overlooking the sunlit waters of Sausalito’s harbor. My paper napkin flutters in the breeze. At a neighboring table, a golden retriever lounges near his owner’s feet. I tuck into a piece of oak-grilled trout dusted with salt crystals, set atop a pile of leafy greens. Like the ambience, my meal is simple and superb. But the story behind how this superb piece of trout landed on my plate is anything but simple.\u003c/p>\n\u003cp>The story begins with the co-owners of \u003ca href=\"http://www.331fish.com/\" target=\"_blank\">Fish restaurant and market\u003c/a>, Kenny Belov and Bill Foss. Frustrated by the fact that most trout are raised on a diet of cheap, unsustainable animal protein (\u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/\" target=\"_blank\">fishmeal\u003c/a>) and often loaded with unsavory additives, Belov and Foss decided to take matters into their own hands. They formed their own seafood distribution company, \u003ca href=\"http://twoxsea.com/mcfarlandspringstrout/\" target=\"_blank\">TwoXSea\u003c/a>, partnered with a trout farm in Lassen County, and figured out how to raise trout on a vegetarian diet without compromising taste or nutritional value. Just over a year after the idea was first hatched, McFarland Springs vegetarian-fed trout appeared on the menu at Fish, where it has remained a staple ever since.\u003c/p>\n\u003cp>The TwoXSea team is now running tests on tilapia.\u003c/p>\n\u003cp>“We’re trying to do a vegetarian-raised tilapia, which is kind of funny because in the wild, tilapia are actually vegetarian,” Belov notes. Unfortunately, people figured out that tilapia grew much faster and that it was much more economically efficient if we turned them into carnivores.”\u003c/p>\n\u003cp>Like many scientists, Belov is concerned that the vast amount of wild fish caught to feed farmed fish is unnecessarily depleting our marine resources and disrupting the balance of life in the ocean.\u003c/p>\n\u003cfigure id=\"attachment_95880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95880 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-exterior1920.jpg\" alt=\"Ultra-casual outdoor dining on the Sausalito harbor at Fish.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1440x880.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-960x587.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ultra-casual outdoor dining on the Sausalito harbor at Fish. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating vegetarian diets for farmed fish is just one example of the hard work and cutting edge innovations that belies the aura of simplicity at Fish. These big, behind-the-scenes efforts are spurred by the owners’ desire to ensure the long-term health of our fisheries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We knew the oceans were in trouble, but we kept seeing things on menus that were problematic,” Belov explains. “My partner and I wanted to create a waterfront dining experience that could be part of the solution -- and offer our guests truth in advertising when it came to how our ingredients were sourced.”\u003c/p>\n\u003cp>Knowing exactly how seafood is sourced turned out to be no small feat. When they first opened in 2004, Belov and Foss relied solely on the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\">guidelines offered by the Monterey Bay Aquarium\u003c/a>. But they soon found that the aquarium’s recommendations weren’t sufficiently watertight.\u003c/p>\n\u003cp>“There were a lot of red flags for us,” Belov says. “Was it really possible to get these fish caught a certain way all of the time? How could something be available every single day, 365-days a year and still be sourced responsibly, correctly and ethically? So we started going out on boats, and we saw that there were inaccuracies in the recommendations.”\u003c/p>\n\u003cfigure id=\"attachment_95882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95882 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-market2-1920.jpg\" alt=\"Fishing vessel names are noted next to daily offerings at Fish’s market.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing vessel names are noted next to daily offerings at Fish’s market. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Belov and Foss decided that the only way to ensure that the seafood was meeting their standards was to personally vet all of the fishing vessels which they did business with. The names of those vessels are written on a chalkboard alongside daily menu offerings like sole, salmon and sturgeon. The boat names are listed both in homage to the fishermen that make these dishes possible and to get customers thinking about where their seafood comes from.\u003c/p>\n\u003cp>When it first opened, Fish was one of only a few restaurants meeting a rising demand for honesty and sustainability in seafood sourcing. Today, many more restaurants, markets and distributors have joined in the quest, but these initiatives still only represent a fraction of what is happening in the industry, where fishing practices remain mostly out-of-sight and mind to retailers and consumers.\u003c/p>\n\u003cfigure id=\"attachment_95883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95883 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_oysters1920.jpg\" alt=\"Barbecued oysters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued oysters \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you are eating barbecued oysters, Tuscan white bean and albacore tuna salad, or thick ribbons of organic pasta topped with a flakey piece of cod, you can rest assured that the seafood at Fish is fresh and sustainably caught. But there’s no rest for Belov and Foss, who continually push for new ways to better meet their mission.\u003c/p>\n\u003cp>Among the current menu items that reflect their ongoing sustainability efforts is the inclusion of rock crab. Abundant in California waters but normally ignored in the northern part of the state because of its lack of meat, Belov and Foss saw local rock crabs as an opportunity. After using the claw meat to make crispy tacos, executive chef Douglas Bernstein cooks the rest of the crab way down to make a rich bisque.\u003c/p>\n\u003cp>“We use the whole animal,” Belov says. “It’s a good substitute for Dungeness crab, which is going out of season, and it allows us to create more work for local commercial crab fishermen.\"\u003c/p>\n\u003cfigure id=\"attachment_95912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95912 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/crabroll1920.jpg\" alt=\"Crab roll made with Dungeness crab, when in season.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab roll made with Dungeness crab, when in season. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another notable dish comes from the kids' menu. Most eateries serve fish sticks that have been heavily breaded, previously frozen and contain only a thin layer of farmed and/or minced fish. At Fish, the sticks are made with the same fresh catch served to grown-ups. Belov says it’s actually one of the most labor-intensive dishes on the menu because it takes so long to cut all the fish and prep the ingredients for the breading.\u003c/p>\n\u003cp>I’ve sampled enough of my daughter’s meals over the years to attest to the fact the these sticks are tastier and more fish-filled than any others that we’ve encountered (my daughter concurs). But like everything else at Fish, the fish sticks come with a higher-than-expected price tag ($14). The no-frills vibe and long lines to order your food at Fish leads customers to expect the prices to be cheaper than they are ($24 for a simple piece of trout on a salad).\u003c/p>\n\u003cp>Belov says that prices have been a point of contention from the very start, but from his perspective, the cost is warranted.\u003c/p>\n\u003cfigure id=\"attachment_95884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95884 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg\" alt=\"Kids’ fish sticks made with fresh cod.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kids’ fish sticks made with fresh cod. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We want to pay our fishermen and our farmers well. And yes, we go the extra mile to source the best, most sustainable ingredients. And that figures into the true cost of the plate of food,” Belov says.\u003c/p>\n\u003cp>Although the abundant portions offered at Fish may not be the most sustainable when it comes to waistlines, they do help dispel any grumbling about prices.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We could put linen and silver and stemware and give you half the portion and not care where it comes from, but for us the food comes first,” Belov says. “One complaint I never hear is: ‘Wow, that was really good but I’m still hungry.’”\u003c/p>\n\u003cfigure id=\"attachment_95885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95885 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_dog1920.jpg\" alt=\"A dog looks longingly at a passing crab roll.\" width=\"1920\" height=\"1244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1440x933.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dog looks longingly at a passing crab roll. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Although the vibe at Fish is laid-back and rustic, cutting-edge innovations are underway behind the scenes, spurred by a desire to sustain life in our seas.","status":"publish","parent":0,"modified":1431186224,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1208},"headData":{"title":"Fish: A Sausalito Eatery Dishing Up Simplicity and Sustainability | KQED","description":"Although the vibe at Fish is laid-back and rustic, cutting-edge innovations are underway behind the scenes, spurred by a desire to sustain life in our seas.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"95876 http://ww2.kqed.org/bayareabites/?p=95876","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/07/sausalitos-fish-dishing-up-simplicity-and-sustainability/","disqusTitle":"Fish: A Sausalito Eatery Dishing Up Simplicity and Sustainability","path":"/bayareabites/95876/sausalitos-fish-dishing-up-simplicity-and-sustainability","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m seated at a wooden picnic table overlooking the sunlit waters of Sausalito’s harbor. My paper napkin flutters in the breeze. At a neighboring table, a golden retriever lounges near his owner’s feet. I tuck into a piece of oak-grilled trout dusted with salt crystals, set atop a pile of leafy greens. Like the ambience, my meal is simple and superb. But the story behind how this superb piece of trout landed on my plate is anything but simple.\u003c/p>\n\u003cp>The story begins with the co-owners of \u003ca href=\"http://www.331fish.com/\" target=\"_blank\">Fish restaurant and market\u003c/a>, Kenny Belov and Bill Foss. Frustrated by the fact that most trout are raised on a diet of cheap, unsustainable animal protein (\u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/\" target=\"_blank\">fishmeal\u003c/a>) and often loaded with unsavory additives, Belov and Foss decided to take matters into their own hands. They formed their own seafood distribution company, \u003ca href=\"http://twoxsea.com/mcfarlandspringstrout/\" target=\"_blank\">TwoXSea\u003c/a>, partnered with a trout farm in Lassen County, and figured out how to raise trout on a vegetarian diet without compromising taste or nutritional value. Just over a year after the idea was first hatched, McFarland Springs vegetarian-fed trout appeared on the menu at Fish, where it has remained a staple ever since.\u003c/p>\n\u003cp>The TwoXSea team is now running tests on tilapia.\u003c/p>\n\u003cp>“We’re trying to do a vegetarian-raised tilapia, which is kind of funny because in the wild, tilapia are actually vegetarian,” Belov notes. Unfortunately, people figured out that tilapia grew much faster and that it was much more economically efficient if we turned them into carnivores.”\u003c/p>\n\u003cp>Like many scientists, Belov is concerned that the vast amount of wild fish caught to feed farmed fish is unnecessarily depleting our marine resources and disrupting the balance of life in the ocean.\u003c/p>\n\u003cfigure id=\"attachment_95880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95880 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-exterior1920.jpg\" alt=\"Ultra-casual outdoor dining on the Sausalito harbor at Fish.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1440x880.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-960x587.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ultra-casual outdoor dining on the Sausalito harbor at Fish. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating vegetarian diets for farmed fish is just one example of the hard work and cutting edge innovations that belies the aura of simplicity at Fish. These big, behind-the-scenes efforts are spurred by the owners’ desire to ensure the long-term health of our fisheries.\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 knew the oceans were in trouble, but we kept seeing things on menus that were problematic,” Belov explains. “My partner and I wanted to create a waterfront dining experience that could be part of the solution -- and offer our guests truth in advertising when it came to how our ingredients were sourced.”\u003c/p>\n\u003cp>Knowing exactly how seafood is sourced turned out to be no small feat. When they first opened in 2004, Belov and Foss relied solely on the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\">guidelines offered by the Monterey Bay Aquarium\u003c/a>. But they soon found that the aquarium’s recommendations weren’t sufficiently watertight.\u003c/p>\n\u003cp>“There were a lot of red flags for us,” Belov says. “Was it really possible to get these fish caught a certain way all of the time? How could something be available every single day, 365-days a year and still be sourced responsibly, correctly and ethically? So we started going out on boats, and we saw that there were inaccuracies in the recommendations.”\u003c/p>\n\u003cfigure id=\"attachment_95882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95882 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-market2-1920.jpg\" alt=\"Fishing vessel names are noted next to daily offerings at Fish’s market.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing vessel names are noted next to daily offerings at Fish’s market. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Belov and Foss decided that the only way to ensure that the seafood was meeting their standards was to personally vet all of the fishing vessels which they did business with. The names of those vessels are written on a chalkboard alongside daily menu offerings like sole, salmon and sturgeon. The boat names are listed both in homage to the fishermen that make these dishes possible and to get customers thinking about where their seafood comes from.\u003c/p>\n\u003cp>When it first opened, Fish was one of only a few restaurants meeting a rising demand for honesty and sustainability in seafood sourcing. Today, many more restaurants, markets and distributors have joined in the quest, but these initiatives still only represent a fraction of what is happening in the industry, where fishing practices remain mostly out-of-sight and mind to retailers and consumers.\u003c/p>\n\u003cfigure id=\"attachment_95883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95883 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_oysters1920.jpg\" alt=\"Barbecued oysters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued oysters \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you are eating barbecued oysters, Tuscan white bean and albacore tuna salad, or thick ribbons of organic pasta topped with a flakey piece of cod, you can rest assured that the seafood at Fish is fresh and sustainably caught. But there’s no rest for Belov and Foss, who continually push for new ways to better meet their mission.\u003c/p>\n\u003cp>Among the current menu items that reflect their ongoing sustainability efforts is the inclusion of rock crab. Abundant in California waters but normally ignored in the northern part of the state because of its lack of meat, Belov and Foss saw local rock crabs as an opportunity. After using the claw meat to make crispy tacos, executive chef Douglas Bernstein cooks the rest of the crab way down to make a rich bisque.\u003c/p>\n\u003cp>“We use the whole animal,” Belov says. “It’s a good substitute for Dungeness crab, which is going out of season, and it allows us to create more work for local commercial crab fishermen.\"\u003c/p>\n\u003cfigure id=\"attachment_95912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95912 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/crabroll1920.jpg\" alt=\"Crab roll made with Dungeness crab, when in season.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab roll made with Dungeness crab, when in season. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another notable dish comes from the kids' menu. Most eateries serve fish sticks that have been heavily breaded, previously frozen and contain only a thin layer of farmed and/or minced fish. At Fish, the sticks are made with the same fresh catch served to grown-ups. Belov says it’s actually one of the most labor-intensive dishes on the menu because it takes so long to cut all the fish and prep the ingredients for the breading.\u003c/p>\n\u003cp>I’ve sampled enough of my daughter’s meals over the years to attest to the fact the these sticks are tastier and more fish-filled than any others that we’ve encountered (my daughter concurs). But like everything else at Fish, the fish sticks come with a higher-than-expected price tag ($14). The no-frills vibe and long lines to order your food at Fish leads customers to expect the prices to be cheaper than they are ($24 for a simple piece of trout on a salad).\u003c/p>\n\u003cp>Belov says that prices have been a point of contention from the very start, but from his perspective, the cost is warranted.\u003c/p>\n\u003cfigure id=\"attachment_95884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95884 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg\" alt=\"Kids’ fish sticks made with fresh cod.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kids’ fish sticks made with fresh cod. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We want to pay our fishermen and our farmers well. And yes, we go the extra mile to source the best, most sustainable ingredients. And that figures into the true cost of the plate of food,” Belov says.\u003c/p>\n\u003cp>Although the abundant portions offered at Fish may not be the most sustainable when it comes to waistlines, they do help dispel any grumbling about prices.\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>“We could put linen and silver and stemware and give you half the portion and not care where it comes from, but for us the food comes first,” Belov says. “One complaint I never hear is: ‘Wow, that was really good but I’m still hungry.’”\u003c/p>\n\u003cfigure id=\"attachment_95885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95885 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_dog1920.jpg\" alt=\"A dog looks longingly at a passing crab roll.\" width=\"1920\" height=\"1244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1440x933.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dog looks longingly at a passing crab roll. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95876/sausalitos-fish-dishing-up-simplicity-and-sustainability","authors":["5412"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_376","bayareabites_2736","bayareabites_10840"],"featImg":"bayareabites_95878","label":"bayareabites"},"bayareabites_71815":{"type":"posts","id":"bayareabites_71815","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71815","score":null,"sort":[1381370322000]},"guestAuthors":[],"slug":"zin-restaurant-wine-bar-turtle-tower-copita-tequileria-y-comida-check-please-bay-area-reviews","title":"Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews","publishDate":1381370322,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=eGD2PphcHvQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine, Beer and Spirits Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"The final episode of Season 8 reviews restaurants serving American Regional cuisine in Healdsburg, Vietnamese food in San Francisco, and Modern Mexican cuisine and tequila in Sausalito.","status":"publish","parent":0,"modified":1381415369,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":177},"headData":{"title":"Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews | KQED","description":"The final episode of Season 8 reviews restaurants serving American Regional cuisine in Healdsburg, Vietnamese food in San Francisco, and Modern Mexican cuisine and tequila in Sausalito.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71815 http://blogs.kqed.org/bayareabites/?p=71815","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/09/zin-restaurant-wine-bar-turtle-tower-copita-tequileria-y-comida-check-please-bay-area-reviews/","disqusTitle":"Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews","path":"/bayareabites/71815/zin-restaurant-wine-bar-turtle-tower-copita-tequileria-y-comida-check-please-bay-area-reviews","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/eGD2PphcHvQ'\n title='//www.youtube.com/embed/eGD2PphcHvQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine, Beer and Spirits Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71815/zin-restaurant-wine-bar-turtle-tower-copita-tequileria-y-comida-check-please-bay-area-reviews","authors":["5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_763","bayareabites_10383","bayareabites_10146","bayareabites_1278","bayareabites_2736","bayareabites_9268","bayareabites_8894","bayareabites_12514"],"featImg":"bayareabites_71904","label":"bayareabites"},"bayareabites_50031":{"type":"posts","id":"bayareabites_50031","meta":{"index":"posts_1591205157","site":"bayareabites","id":"50031","score":null,"sort":[1350531884000]},"guestAuthors":[],"slug":"check-please-bay-area-reviews-lolo-salute-e-vita-ristorante-le-garage","title":"Check, Please! Bay Area reviews: Loló, Salute E Vita Ristorante, Le Garage","publishDate":1350531884,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-studio800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50148\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 10 (710) airs Thursday October 18 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7610\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The tenth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7616\">Loló Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7624\">Salute E Vita Ristorante\u003c/a> (Richmond) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7637\">Le Garage\u003c/a> (Sausalito).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-greenroom560.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50146\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Fortified Wines:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/4e1gQHggoF0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"The tenth episode of the season features these restaurants: Loló Restaurant (San Francisco), Salute E Vita Ristorante (Richmond) and Le Garage (Sausalito). Leslie Sbrocco shares her wine tips about Fortified Wines.","status":"publish","parent":0,"modified":1350532026,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/4e1gQHggoF0"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":166},"headData":{"title":"Check, Please! Bay Area reviews: Loló, Salute E Vita Ristorante, Le Garage | KQED","description":"The tenth episode of the season features these restaurants: Loló Restaurant (San Francisco), Salute E Vita Ristorante (Richmond) and Le Garage (Sausalito). Leslie Sbrocco shares her wine tips about Fortified Wines.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"50031 http://blogs.kqed.org/bayareabites/?p=50031","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/17/check-please-bay-area-reviews-lolo-salute-e-vita-ristorante-le-garage/","disqusTitle":"Check, Please! Bay Area reviews: Loló, Salute E Vita Ristorante, Le Garage","path":"/bayareabites/50031/check-please-bay-area-reviews-lolo-salute-e-vita-ristorante-le-garage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-studio800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50148\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 10 (710) airs Thursday October 18 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7610\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The tenth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7616\">Loló Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7624\">Salute E Vita Ristorante\u003c/a> (Richmond) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7637\">Le Garage\u003c/a> (Sausalito).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-greenroom560.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50146\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Fortified Wines:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/4e1gQHggoF0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/50031/check-please-bay-area-reviews-lolo-salute-e-vita-ristorante-le-garage","authors":["5014"],"categories":["bayareabites_109","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_757","bayareabites_763","bayareabites_10807","bayareabites_10805","bayareabites_10806","bayareabites_2736","bayareabites_10401"],"featImg":"bayareabites_50146","label":"bayareabites"},"bayareabites_42452":{"type":"posts","id":"bayareabites_42452","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42452","score":null,"sort":[1335708663000]},"guestAuthors":[],"slug":"copita-tequileria-y-comida-joanne-weir-and-larry-mindel%e2%80%99s-mexico-in-sausalito","title":"Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito","publishDate":1335708663,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\" alt=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" title=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" width=\"480\" height=\"435\" class=\"alignnone size-full wp-image-42477\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://www.joanneweir.com/index.php\">Chef Joanne Weir\u003c/a> and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \u003c/p>\n\u003cp>It takes a lot of chutzpah to challenge Joanne Weir to a margarita-making competition. Joanne Weir is a chef, a culinary teacher, television personality and kitchen consultant, sought after for her precise palate. Her most recent book is “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” But Larry Mindel doesn’t scare easily. He’s a restaurateur with a golden touch. He has opened Ciao, MacArthur Park, Guaymas and Prego. He turned Il Fornaio from struggling bakeries into a very successful group of Italian restaurants. He’s the co-owner of \u003ca href=\"http://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a> restaurant in Sausalito. I live in Sausalito and this is a beloved place for locals, where you often dine next guys who live on their sailboats at one table and Carlos Santana to the other side. And everyone marvels at how even the spinach is so amazing. But now he turns his focus south of the border. \u003c/p>\n\u003cp>The margarita competition has two differing versions. According to Larry, he concocted a “Lorenzo” heavy on the tequila, and lighter on the lime juice and agave syrup. He shook it with ice, then served it up, martini style, with a delicate salt rim. “It was really strong,” Larry said. “So everyone was tipsy by the time they tried Joanne’s. The second margarita was bound to win because the first was so potent.”\u003c/p>\n\u003cp>According to Joanne, “Larry’s was terrible. I love the taste of tequila and the acidity from lime, so a balance is what you want, with just a hint of agave so it’s not too sweet. Mine was perfect.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman560.jpg\" alt=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" title=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-42475\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir (co-owner of Copita) with Fernando Guzman, the general manager and tequila curator behind the bar at Copita. \u003c/em>\u003c/p>\n\u003cp>When drinking tequila based cocktails, I almost always find myself wanting a margarita made with a blanco with spicy food or a Don Julio Anejo straight up with milder, more savory Mexican. In ambitious hands tequila cocktails can often get too complicated or sweet to be food-friendly. The manager and “tequila curator” of Copita, Fernando Guzman, has changed that notion. His margaritas were excellent, and the cocktails all had a delicate touch that kept them bright, citrusy and food-friendly. He made a “Mexican 75” with sparkling wine, tequila and lime juice, as well as a “Raspado” with shaved ice, tamarind juice, and mescal with a salt and chili rim. But the ‘Prado” was Joanne’s proclaimed favorite. (She had just set down a plate of Mexico City style quesadillas filled with potatoes and chorizo and topped with crema and queso fresco.) Joanne is as charming as she is talented, so when she declared this cocktail with corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites “sexy” we all vigorously agreed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie200.jpg\" alt=\"The rotisserie, considered the heart of Copita.\" title=\"The rotisserie, considered the heart of Copita.\" width=\"200\" height=\"355\" class=\"alignleft size-full wp-image-42473\">\u003c/a>Larry and Joanne’s common spot is not only their prowess in the food industry, but also a love for Mexico. Neither could nail down their favorite spot there, but Mexico City, Oaxaca, and both coasts were mentioned with much affection. In particular, they sited the Pacific side as influential of the ceviches. Their menu has the basic, fresh fish with tomato, onion, cilantro and Serrano chili, as well as halibut with mango and cucumber, but it’s the shrimp aguachile that they both get a little dreamy-eyed over. “I could eat this every day,” Larry said. \u003c/p>\n\u003cp>There are no fiesta platters at this place. “I hate pushing away from the table at a Mexican restaurant too full from rice and beans and cheese,” Larry said. “This is more refined. More like Mexico.” Though he admits, an almost promiscuous regard for tamales, “They are my biggest passion. I like them all. I had a grandmother from Texas who used to make them by the hundreds for the holidays. Pork is my favorite, but the chicken ones here are made with wood-roasted meat.”\u003c/p>\n\u003cp>Their rotisserie is the heart of the menu, and their spit roasted chicken is seasoned with chile guajillo and served with pickled spring vegetables and heirloom beans with housemade chorizo. “It’s Mexican, but with a California sensibility,” Joanne said. “Everyone working with me in the kitchen is from Mexico, and all of them are passionate about food. We work to keep it fresh, seasonal and light. We are all learning a lot from each other.”\u003c/p>\n\u003cp>It’s not a large restaurant, with 50 seats indoors and 15 outside. It has a low-key, casual elegance. The rotisserie is the focal point; it’s embossed with decorative tiles from Mexico. Bowls from the local \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> are stacked on the counter—a blend of Mexico and Sausalito that seems very natural. The bar itself is polished hardwood, reminiscent of an Old World cocktail spot in Mexico City with bottles of premium tequila displayed. There are a few tables outside on the sidewalk for people watching on Bridgeway Avenue and a glimpse of the bay. I pictured sitting out there on a warm evening, sipping a sexy Prado and having seasonal salsa and ceviche. I’ve started putting the word out with friends and neighbors in Sausalito, “It’s going to be a very good summer.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado300.jpg\" alt=\"Prado cocktail. Photo: Erin Gleeson\" title=\"Prado cocktail. Photo: Erin Gleeson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-42471\">\u003c/a>\u003cbr>\n\u003cem>“Prado” made of corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites. The “sexy” tequila cocktail at Copita. Photo: Erin Gleeson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Prado\u003c/strong>\u003c/p>\n\u003cp>Serves 1\u003c/p>\n\u003cp>From “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” by Joanne Weir\u003c/p>\n\u003cp>A prado is a grassy “meadow” or “field” in Spanish. This aptly named drink is the loveliest green. Airy and light, with a generous dose of agave, this cocktail is sure to impress. Its heavenly foam crown is most easily made by employing an interesting technique: remove the spring from your cocktail strainer and use it in the shaker as a whisk!\u003c/p>\n\u003cp>2 ounces blanco tequila\u003cbr>\n1 ounce freshly squeezed lime juice\u003cbr>\n1 ounce maraschino liqueur\u003cbr>\n1 egg white\u003cbr>\n1 flamed lime peel for garnish*\u003c/p>\n\u003cp>Combine all of the ingredients except the garnish in a cocktail shaker with plenty of ice and shake vigorously for 5 seconds. Using a whisk or the spring from the cocktail shaker, whisk the drink to create a little bit of foam. Strain into a chilled cocktail glass and garnish with the flamed lime peel. \u003c/p>\n\u003cp>*Flamed Citrus Peel\u003cbr>\nRemove a 2-to 3 inch-long piece of citrus peel using a sharp knife or a vegetable peeler. To flame the peel, light the end of a toothpick or bamboo skewer with a lighter. Hold the burning toothpick or skewer about 2 fingers above the rim of the glass and warm the outside of the peel. Then, holding the peel just above the flame, sharply squeeze it, propelling the oil from the peel through the flame and into the glass. Drop the flamed peel into the cocktail. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.copitarestaurant.com\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/g39gm\">739 Bridgeway\u003c/a>\u003cbr>\nSausalito, CA 94965\u003cbr>\nPhone: (415) 331-7400\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopitaTequileria\">Copita Tequileria y Comida\u003c/a>\u003cbr>\nEmail: \u003ca href=\"mailto:info@copitarestaurant.com\">info@copitarestaurant.com\u003c/a>\u003cbr>\nBusiness hours will be 11am-11pm \u003c/p>\n\n","blocks":[],"excerpt":"Chef Joanne Weir and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \r\n","status":"publish","parent":0,"modified":1336687508,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1289},"headData":{"title":"Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito | KQED","description":"Chef Joanne Weir and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42452 http://blogs.kqed.org/bayareabites/?p=42452","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%e2%80%99s-mexico-in-sausalito/","disqusTitle":"Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito","path":"/bayareabites/42452/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%e2%80%99s-mexico-in-sausalito","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\" alt=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" title=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" width=\"480\" height=\"435\" class=\"alignnone size-full wp-image-42477\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://www.joanneweir.com/index.php\">Chef Joanne Weir\u003c/a> and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \u003c/p>\n\u003cp>It takes a lot of chutzpah to challenge Joanne Weir to a margarita-making competition. Joanne Weir is a chef, a culinary teacher, television personality and kitchen consultant, sought after for her precise palate. Her most recent book is “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” But Larry Mindel doesn’t scare easily. He’s a restaurateur with a golden touch. He has opened Ciao, MacArthur Park, Guaymas and Prego. He turned Il Fornaio from struggling bakeries into a very successful group of Italian restaurants. He’s the co-owner of \u003ca href=\"http://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a> restaurant in Sausalito. I live in Sausalito and this is a beloved place for locals, where you often dine next guys who live on their sailboats at one table and Carlos Santana to the other side. And everyone marvels at how even the spinach is so amazing. But now he turns his focus south of the border. \u003c/p>\n\u003cp>The margarita competition has two differing versions. According to Larry, he concocted a “Lorenzo” heavy on the tequila, and lighter on the lime juice and agave syrup. He shook it with ice, then served it up, martini style, with a delicate salt rim. “It was really strong,” Larry said. “So everyone was tipsy by the time they tried Joanne’s. The second margarita was bound to win because the first was so potent.”\u003c/p>\n\u003cp>According to Joanne, “Larry’s was terrible. I love the taste of tequila and the acidity from lime, so a balance is what you want, with just a hint of agave so it’s not too sweet. Mine was perfect.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman560.jpg\" alt=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" title=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-42475\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir (co-owner of Copita) with Fernando Guzman, the general manager and tequila curator behind the bar at Copita. \u003c/em>\u003c/p>\n\u003cp>When drinking tequila based cocktails, I almost always find myself wanting a margarita made with a blanco with spicy food or a Don Julio Anejo straight up with milder, more savory Mexican. In ambitious hands tequila cocktails can often get too complicated or sweet to be food-friendly. The manager and “tequila curator” of Copita, Fernando Guzman, has changed that notion. His margaritas were excellent, and the cocktails all had a delicate touch that kept them bright, citrusy and food-friendly. He made a “Mexican 75” with sparkling wine, tequila and lime juice, as well as a “Raspado” with shaved ice, tamarind juice, and mescal with a salt and chili rim. But the ‘Prado” was Joanne’s proclaimed favorite. (She had just set down a plate of Mexico City style quesadillas filled with potatoes and chorizo and topped with crema and queso fresco.) Joanne is as charming as she is talented, so when she declared this cocktail with corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites “sexy” we all vigorously agreed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie200.jpg\" alt=\"The rotisserie, considered the heart of Copita.\" title=\"The rotisserie, considered the heart of Copita.\" width=\"200\" height=\"355\" class=\"alignleft size-full wp-image-42473\">\u003c/a>Larry and Joanne’s common spot is not only their prowess in the food industry, but also a love for Mexico. Neither could nail down their favorite spot there, but Mexico City, Oaxaca, and both coasts were mentioned with much affection. In particular, they sited the Pacific side as influential of the ceviches. Their menu has the basic, fresh fish with tomato, onion, cilantro and Serrano chili, as well as halibut with mango and cucumber, but it’s the shrimp aguachile that they both get a little dreamy-eyed over. “I could eat this every day,” Larry said. \u003c/p>\n\u003cp>There are no fiesta platters at this place. “I hate pushing away from the table at a Mexican restaurant too full from rice and beans and cheese,” Larry said. “This is more refined. More like Mexico.” Though he admits, an almost promiscuous regard for tamales, “They are my biggest passion. I like them all. I had a grandmother from Texas who used to make them by the hundreds for the holidays. Pork is my favorite, but the chicken ones here are made with wood-roasted meat.”\u003c/p>\n\u003cp>Their rotisserie is the heart of the menu, and their spit roasted chicken is seasoned with chile guajillo and served with pickled spring vegetables and heirloom beans with housemade chorizo. “It’s Mexican, but with a California sensibility,” Joanne said. “Everyone working with me in the kitchen is from Mexico, and all of them are passionate about food. We work to keep it fresh, seasonal and light. We are all learning a lot from each other.”\u003c/p>\n\u003cp>It’s not a large restaurant, with 50 seats indoors and 15 outside. It has a low-key, casual elegance. The rotisserie is the focal point; it’s embossed with decorative tiles from Mexico. Bowls from the local \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> are stacked on the counter—a blend of Mexico and Sausalito that seems very natural. The bar itself is polished hardwood, reminiscent of an Old World cocktail spot in Mexico City with bottles of premium tequila displayed. There are a few tables outside on the sidewalk for people watching on Bridgeway Avenue and a glimpse of the bay. I pictured sitting out there on a warm evening, sipping a sexy Prado and having seasonal salsa and ceviche. I’ve started putting the word out with friends and neighbors in Sausalito, “It’s going to be a very good summer.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado300.jpg\" alt=\"Prado cocktail. Photo: Erin Gleeson\" title=\"Prado cocktail. Photo: Erin Gleeson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-42471\">\u003c/a>\u003cbr>\n\u003cem>“Prado” made of corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites. The “sexy” tequila cocktail at Copita. Photo: Erin Gleeson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Prado\u003c/strong>\u003c/p>\n\u003cp>Serves 1\u003c/p>\n\u003cp>From “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” by Joanne Weir\u003c/p>\n\u003cp>A prado is a grassy “meadow” or “field” in Spanish. This aptly named drink is the loveliest green. Airy and light, with a generous dose of agave, this cocktail is sure to impress. Its heavenly foam crown is most easily made by employing an interesting technique: remove the spring from your cocktail strainer and use it in the shaker as a whisk!\u003c/p>\n\u003cp>2 ounces blanco tequila\u003cbr>\n1 ounce freshly squeezed lime juice\u003cbr>\n1 ounce maraschino liqueur\u003cbr>\n1 egg white\u003cbr>\n1 flamed lime peel for garnish*\u003c/p>\n\u003cp>Combine all of the ingredients except the garnish in a cocktail shaker with plenty of ice and shake vigorously for 5 seconds. Using a whisk or the spring from the cocktail shaker, whisk the drink to create a little bit of foam. Strain into a chilled cocktail glass and garnish with the flamed lime peel. \u003c/p>\n\u003cp>*Flamed Citrus Peel\u003cbr>\nRemove a 2-to 3 inch-long piece of citrus peel using a sharp knife or a vegetable peeler. To flame the peel, light the end of a toothpick or bamboo skewer with a lighter. Hold the burning toothpick or skewer about 2 fingers above the rim of the glass and warm the outside of the peel. Then, holding the peel just above the flame, sharply squeeze it, propelling the oil from the peel through the flame and into the glass. Drop the flamed peel into the cocktail. \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.copitarestaurant.com\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/g39gm\">739 Bridgeway\u003c/a>\u003cbr>\nSausalito, CA 94965\u003cbr>\nPhone: (415) 331-7400\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopitaTequileria\">Copita Tequileria y Comida\u003c/a>\u003cbr>\nEmail: \u003ca href=\"mailto:info@copitarestaurant.com\">info@copitarestaurant.com\u003c/a>\u003cbr>\nBusiness hours will be 11am-11pm \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42452/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%e2%80%99s-mexico-in-sausalito","authors":["5371"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1244","bayareabites_1807"],"tags":["bayareabites_10383","bayareabites_4302","bayareabites_2736","bayareabites_9268"],"featImg":"bayareabites_42477","label":"bayareabites"},"bayareabites_42397":{"type":"posts","id":"bayareabites_42397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42397","score":null,"sort":[1335447732000]},"guestAuthors":[],"slug":"check-please-bay-area-season-7-premiere-gamine-bellanico-davey-jones-deli","title":"Check, Please! Bay Area Season 7 Premiere: Gamine, Bellanico, Davey Jones Deli","publishDate":1335447732,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cp701-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cp701-560.jpg\" alt=\" Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED.Photo: Wendy Goodfriend\" title=\" Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42405\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 premiere airs Thursday April 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6486\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The premier episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6495\">Gamine\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6506\">Bellanico Restaurant and Wine Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6500\">Davey Jones Deli\u003c/a> (Sausalito).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Drink Pink! \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/rkGpzsEVIB8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"The premier episode of season seven features these restaurants: Gamine (San Francisco), Bellanico Restaurant and Wine Bar (Oakland) and Davey Jones Deli (Sausalito).","status":"publish","parent":0,"modified":1336008682,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/rkGpzsEVIB8"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":132},"headData":{"title":"Check, Please! Bay Area Season 7 Premiere: Gamine, Bellanico, Davey Jones Deli | KQED","description":"The premier episode of season seven features these restaurants: Gamine (San Francisco), Bellanico Restaurant and Wine Bar (Oakland) and Davey Jones Deli (Sausalito).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42397 http://blogs.kqed.org/bayareabites/?p=42397","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/26/check-please-bay-area-season-7-premiere-gamine-bellanico-davey-jones-deli/","disqusTitle":"Check, Please! Bay Area Season 7 Premiere: Gamine, Bellanico, Davey Jones Deli","path":"/bayareabites/42397/check-please-bay-area-season-7-premiere-gamine-bellanico-davey-jones-deli","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cp701-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cp701-560.jpg\" alt=\" Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED.Photo: Wendy Goodfriend\" title=\" Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42405\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 premiere airs Thursday April 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6486\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The premier episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6495\">Gamine\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6506\">Bellanico Restaurant and Wine Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6500\">Davey Jones Deli\u003c/a> (Sausalito).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Drink Pink! \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/rkGpzsEVIB8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42397/check-please-bay-area-season-7-premiere-gamine-bellanico-davey-jones-deli","authors":["5014"],"categories":["bayareabites_109","bayareabites_45","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1593","bayareabites_119"],"tags":["bayareabites_10371","bayareabites_763","bayareabites_10372","bayareabites_10370","bayareabites_867","bayareabites_14757","bayareabites_2736","bayareabites_10401"],"featImg":"bayareabites_42405","label":"bayareabites"},"bayareabites_34055":{"type":"posts","id":"bayareabites_34055","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34055","score":null,"sort":[1318861463000]},"guestAuthors":[],"slug":"words-on-the-waves-litquake-in-sausalito","title":"Words on the Waves: Litquake in Sausalito","publishDate":1318861463,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \u003c/p>\n\n","blocks":[],"excerpt":"Rum, chowder, and literature come to the houseboats of Sausalito as part of Litquake's Words on the Waves program.","status":"publish","parent":0,"modified":1318868404,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":800},"headData":{"title":"Words on the Waves: Litquake in Sausalito | KQED","description":"Rum, chowder, and literature come to the houseboats of Sausalito as part of Litquake's Words on the Waves program.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"34055 http://blogs.kqed.org/bayareabites/?p=34055","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/17/words-on-the-waves-litquake-in-sausalito/","disqusTitle":"Words on the Waves: Litquake in Sausalito","path":"/bayareabites/34055/words-on-the-waves-litquake-in-sausalito","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34055/words-on-the-waves-litquake-in-sausalito","authors":["5038"],"categories":["bayareabites_752","bayareabites_50","bayareabites_2407","bayareabites_119"],"tags":["bayareabites_1606","bayareabites_9810","bayareabites_9809","bayareabites_8407","bayareabites_8985","bayareabites_2736","bayareabites_9491","bayareabites_9808"],"featImg":"bayareabites_34296","label":"bayareabites"},"bayareabites_31847":{"type":"posts","id":"bayareabites_31847","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31847","score":null,"sort":[1314381547000]},"guestAuthors":[],"slug":"marin-day-trip-larkspur-point-reyes-station-sausalito","title":"Marin Day Trip: Larkspur, Point Reyes Station, Sausalito","publishDate":1314381547,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Time for a last summer fling. Head north to find the doughnut shop of your dreams, a small-town farmers' market with grilled cheese and barbecued oysters, and the best bench-and-pizza combo by the Bay. ","status":"publish","parent":0,"modified":1314720252,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1261},"headData":{"title":"Marin Day Trip: Larkspur, Point Reyes Station, Sausalito | KQED","description":"Time for a last summer fling. Head north to find the doughnut shop of your dreams, a small-town farmers' market with grilled cheese and barbecued oysters, and the best bench-and-pizza combo by the Bay. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"31847 http://blogs.kqed.org/bayareabites/?p=31847","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/26/marin-day-trip-larkspur-point-reyes-station-sausalito/","disqusTitle":"Marin Day Trip: Larkspur, Point Reyes Station, Sausalito","path":"/bayareabites/31847/marin-day-trip-larkspur-point-reyes-station-sausalito","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31847/marin-day-trip-larkspur-point-reyes-station-sausalito","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_95","bayareabites_1246","bayareabites_1875","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_9644","bayareabites_404","bayareabites_131","bayareabites_3470","bayareabites_367","bayareabites_279","bayareabites_9643","bayareabites_2736"],"featImg":"bayareabites_32301","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. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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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. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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