First Taste: Tartine Bakery brings its classic offering to the Inner Sunset
Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes
San Francisco Bakeries Doing the Rye Thing
Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie
Why Food Pilgrims Will Wait Four Hours For A Taste Of The Sublime
Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors
Former Tartine Baker Opens His Own Doors -- With a Whole Lot of Help -- in San Anselmo
The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)
Book Review: Tartine Bread
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Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"news","roles":["editor"]},{"site":"futureofyou","roles":["editor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"stateofhealth","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["administrator"]},{"site":"forum","roles":["editor"]},{"site":"liveblog","roles":["editor"]}],"headData":{"title":"Kelly O'Mara | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kdomara"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"}},"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_134349":{"type":"posts","id":"bayareabites_134349","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134349","score":null,"sort":[1565112552000]},"guestAuthors":[],"slug":"first-taste-tartine-bakery-brings-its-classic-offering-to-the-inner-sunset","title":"First Taste: Tartine Bakery brings its classic offering to the Inner Sunset","publishDate":1565112552,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_17256,news_11401794' label='More Bread to Chew On']\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>We can just barely remember the early days of Tartine, when it was but one small corner bakery located in a neighborhood in the midst of transition. It could have gone one of two ways, ripe to become a local favorite or lost among the location's changing times. But then, we all know how that story goes.\u003c/p>\n\u003cp>Since it opened in 2002, Chad Robertson and Elisabeth Prueitt's shop at 18th and Guerrero streets has had a line out the door on the daily, with locals and tourists alike patiently awaiting incomparable morning buns and freshly baked breads. It was the jumping off point for a pastry (and more) empire, with Tartine Manufactory and other spin-off locations now in San Francisco, Los Angeles, and even Seoul, Korea, where three locations include a bakery, coffee shop, and small market.\u003c/p>\n\u003cp>For some reason, it only took the pair 17 years to open a second bakery here in SF.\u003c/p>\n\u003cfigure id=\"attachment_134352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-exterior.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A bright white wash, open garage door, and plenty of windows make Tartine a welcome and welcoming addition to the Inner Sunset. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Residents of the Inner Sunset are no doubt stoked to be the beneficiaries of \u003ca href=\"https://www.tartinebakery.com/san-francisco/inner-sunset\">Tartine's newest bakery\u003c/a>; when the fog gets thick and the Mission feels far away, one needs a delicious croissant and a cup of coffee close to home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The formula at the newest Tartine Bakery is a classic one: stupid-good pastries, easy-tasty breakfast and lunch options; and a comfortable, familiar space. Like a breath of fresh ocean air, the Ninth Avenue place—designed by \u003ca href=\"https://studio-bba.com/studio/\">Studio BBA\u003c/a> (Tartine Manufactory LA, Nico, Mister Jiu's)—is bright white, sky-lit, and bustling. An old-school garage roll-up door opens onto an outdoor courtyard; glass doors and windows welcome you in.\u003c/p>\n\u003cp>Once you hit the pastry case, it's pretty much game over from there—you are sucked in with zero chance of winning against the temptations in store.\u003c/p>\n\u003cfigure id=\"attachment_134353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-interior.jpg\" alt=\"Make your way past the exterior courtyard to the counter laden with pastries. Pick a few, order a coffee, and grab a hot meal item to indulge in.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Make your way past the exterior courtyard to the counter laden with pastries. Pick a few, order a coffee, and grab a hot meal item to indulge in. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tartine regulars will recognize the menu: morning buns, pain au chocolat, open-faced sandwiches, soups, coddled eggs a la Tartine Manufactory, and many, many fresh-baked loaves of bread. \"The food mirrors what we do at Tartine Manufactory,\" says Robertson, \"making healthy, delicious, nutritious food that people want to eat every day.\"\u003c/p>\n\u003cfigure id=\"attachment_134355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-bread-shelf.jpg\" alt=\"Whether you order it up front or on your way out, loaves of Tartine's signature country bread are a must.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Whether you order it up front or on your way out, loaves of Tartine's signature country bread are a must. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Robertson also notes the specialness of the location. \"I'm overwhelmed, thankful, and humbled by the warm welcome of this pretty old school SF neighborhood. I love that people that live in the neighborhood seem to really support the small businesses—it's a lot like the Mission in that way.\"\u003c/p>\n\u003cp>Get a taste of the offering.\u003c/p>\n\u003cfigure id=\"attachment_134357\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-bar-seats.jpg\" alt=\"Grab a seat at the high-top stools by the kitchen.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Grab a seat at the high-top stools by the kitchen. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the front area and middle space of the bakery may feel busy and bustling with crowds, if you make your way to the back you'll find a bit of breathing space at the high-top stools facing the open kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134351\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134351\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-croissant.jpg\" alt=\"A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pastry game at Tartine is strong. You'll be happy with their classic buttery croissant, their legendary morning bun, or a slightly heartier ham & cheese laden croissant. Coffees, always.\u003c/p>\n\u003cfigure id=\"attachment_134358\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-beets-hummus.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A blend of beets and chickpeas make for a savory hummus. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once the lunch hour hits (read as early as 11am on Tartine time), the menu adds a slew of other dishes. The country bread offers is served with three different pairings: goat cheese, fermented veggies, or this cheery pink dip. It's a blend of beets and chickpeas for a savory hummus, topped with root top gomashio (aka un-hulled toasted sesame seeds).\u003c/p>\n\u003cfigure id=\"attachment_134359\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Creamy ginger carrot soup topped with a drizzle of oil and breadcrumbs. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seasonal soups will always have a place at this neighborhood cafe. Creamy ginger carrot soup is topped with a drizzle of oil and breadcrumbs for a rich, yet healthy-ish meal.\u003c/p>\n\u003cfigure id=\"attachment_134360\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon.jpg\" alt=\"The smoked salmon tartine is a stunner.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The smoked salmon tartine is a stunner. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No visit to Tartine would be complete without, well, a tartine. The smoked salmon tartine is a stunner. Find a well-buttered and well-toasted piece of country bread layered with cream cheese, pickled onions, a hint of meyer lemon, and fresh springs of dill.\u003c/p>\n\u003cfigure id=\"attachment_134362\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-patty-melt.jpg\" alt=\"Tartine has a hefty patty melt.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Tartine has a hefty patty melt. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If your hunger is on the more dire side, opt for the hefty patty melt. A weighty beef patty is sandwiched between two pieces of country pullman bread with caramelized onions and mornay, a meal that will easily keep you very full till dinner.\u003c/p>\n\u003cfigure id=\"attachment_134363\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-rice-porridge.jpg\" alt=\"Their Japanese inspired porridge comes with a mushroom conserva, a few pickled veggies, and a soft-boiled egg.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Their Japanese inspired porridge comes with a mushroom conserva, a few pickled veggies, and a soft-boiled egg. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Japanese inspired dish, the house porridge takes advantage of grains like rice and and job's tears. A mushroom conserva, a few pickled veggies, and a soft-boiled egg complete this heartwarming comfort bowl.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.tartinebakery.com/\">Tartine Bakery\u003c/a>\u003c/b>\u003cbr>\n7am to 3pm daily\u003cbr>\n1226 Ninth Ave. (Inner Sunset)\u003c/p>\n\n","blocks":[],"excerpt":"When the fog gets thick and the Mission feels far away, head to Tartine's newest Sunset location for a delicious croissant and cup of coffee.","status":"publish","parent":0,"modified":1565112552,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":906},"headData":{"title":"First Taste: Tartine Bakery brings its classic offering to the Inner Sunset | KQED","description":"When the fog gets thick and the Mission feels far away, head to Tartine's newest Sunset location for a delicious croissant and cup of coffee.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"First Taste: Tartine Bakery brings its classic offering to the Inner Sunset","datePublished":"2019-08-06T17:29:12.000Z","dateModified":"2019-08-06T17:29:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134349 https://ww2.kqed.org/bayareabites/?p=134349","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/06/first-taste-tartine-bakery-brings-its-classic-offering-to-the-inner-sunset/","disqusTitle":"First Taste: Tartine Bakery brings its classic offering to the Inner Sunset","path":"/bayareabites/134349/first-taste-tartine-bakery-brings-its-classic-offering-to-the-inner-sunset","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_17256,news_11401794","label":"More Bread to Chew On "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>We can just barely remember the early days of Tartine, when it was but one small corner bakery located in a neighborhood in the midst of transition. It could have gone one of two ways, ripe to become a local favorite or lost among the location's changing times. But then, we all know how that story goes.\u003c/p>\n\u003cp>Since it opened in 2002, Chad Robertson and Elisabeth Prueitt's shop at 18th and Guerrero streets has had a line out the door on the daily, with locals and tourists alike patiently awaiting incomparable morning buns and freshly baked breads. It was the jumping off point for a pastry (and more) empire, with Tartine Manufactory and other spin-off locations now in San Francisco, Los Angeles, and even Seoul, Korea, where three locations include a bakery, coffee shop, and small market.\u003c/p>\n\u003cp>For some reason, it only took the pair 17 years to open a second bakery here in SF.\u003c/p>\n\u003cfigure id=\"attachment_134352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-exterior.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A bright white wash, open garage door, and plenty of windows make Tartine a welcome and welcoming addition to the Inner Sunset. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Residents of the Inner Sunset are no doubt stoked to be the beneficiaries of \u003ca href=\"https://www.tartinebakery.com/san-francisco/inner-sunset\">Tartine's newest bakery\u003c/a>; when the fog gets thick and the Mission feels far away, one needs a delicious croissant and a cup of coffee close to home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The formula at the newest Tartine Bakery is a classic one: stupid-good pastries, easy-tasty breakfast and lunch options; and a comfortable, familiar space. Like a breath of fresh ocean air, the Ninth Avenue place—designed by \u003ca href=\"https://studio-bba.com/studio/\">Studio BBA\u003c/a> (Tartine Manufactory LA, Nico, Mister Jiu's)—is bright white, sky-lit, and bustling. An old-school garage roll-up door opens onto an outdoor courtyard; glass doors and windows welcome you in.\u003c/p>\n\u003cp>Once you hit the pastry case, it's pretty much game over from there—you are sucked in with zero chance of winning against the temptations in store.\u003c/p>\n\u003cfigure id=\"attachment_134353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-interior.jpg\" alt=\"Make your way past the exterior courtyard to the counter laden with pastries. Pick a few, order a coffee, and grab a hot meal item to indulge in.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Make your way past the exterior courtyard to the counter laden with pastries. Pick a few, order a coffee, and grab a hot meal item to indulge in. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tartine regulars will recognize the menu: morning buns, pain au chocolat, open-faced sandwiches, soups, coddled eggs a la Tartine Manufactory, and many, many fresh-baked loaves of bread. \"The food mirrors what we do at Tartine Manufactory,\" says Robertson, \"making healthy, delicious, nutritious food that people want to eat every day.\"\u003c/p>\n\u003cfigure id=\"attachment_134355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-bread-shelf.jpg\" alt=\"Whether you order it up front or on your way out, loaves of Tartine's signature country bread are a must.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Whether you order it up front or on your way out, loaves of Tartine's signature country bread are a must. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Robertson also notes the specialness of the location. \"I'm overwhelmed, thankful, and humbled by the warm welcome of this pretty old school SF neighborhood. I love that people that live in the neighborhood seem to really support the small businesses—it's a lot like the Mission in that way.\"\u003c/p>\n\u003cp>Get a taste of the offering.\u003c/p>\n\u003cfigure id=\"attachment_134357\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-bar-seats.jpg\" alt=\"Grab a seat at the high-top stools by the kitchen.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Grab a seat at the high-top stools by the kitchen. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the front area and middle space of the bakery may feel busy and bustling with crowds, if you make your way to the back you'll find a bit of breathing space at the high-top stools facing the open kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134351\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134351\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-croissant.jpg\" alt=\"A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pastry game at Tartine is strong. You'll be happy with their classic buttery croissant, their legendary morning bun, or a slightly heartier ham & cheese laden croissant. Coffees, always.\u003c/p>\n\u003cfigure id=\"attachment_134358\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-beets-hummus.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A blend of beets and chickpeas make for a savory hummus. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once the lunch hour hits (read as early as 11am on Tartine time), the menu adds a slew of other dishes. The country bread offers is served with three different pairings: goat cheese, fermented veggies, or this cheery pink dip. It's a blend of beets and chickpeas for a savory hummus, topped with root top gomashio (aka un-hulled toasted sesame seeds).\u003c/p>\n\u003cfigure id=\"attachment_134359\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Creamy ginger carrot soup topped with a drizzle of oil and breadcrumbs. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seasonal soups will always have a place at this neighborhood cafe. Creamy ginger carrot soup is topped with a drizzle of oil and breadcrumbs for a rich, yet healthy-ish meal.\u003c/p>\n\u003cfigure id=\"attachment_134360\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon.jpg\" alt=\"The smoked salmon tartine is a stunner.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The smoked salmon tartine is a stunner. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No visit to Tartine would be complete without, well, a tartine. The smoked salmon tartine is a stunner. Find a well-buttered and well-toasted piece of country bread layered with cream cheese, pickled onions, a hint of meyer lemon, and fresh springs of dill.\u003c/p>\n\u003cfigure id=\"attachment_134362\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-patty-melt.jpg\" alt=\"Tartine has a hefty patty melt.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Tartine has a hefty patty melt. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If your hunger is on the more dire side, opt for the hefty patty melt. A weighty beef patty is sandwiched between two pieces of country pullman bread with caramelized onions and mornay, a meal that will easily keep you very full till dinner.\u003c/p>\n\u003cfigure id=\"attachment_134363\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-rice-porridge.jpg\" alt=\"Their Japanese inspired porridge comes with a mushroom conserva, a few pickled veggies, and a soft-boiled egg.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Their Japanese inspired porridge comes with a mushroom conserva, a few pickled veggies, and a soft-boiled egg. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Japanese inspired dish, the house porridge takes advantage of grains like rice and and job's tears. A mushroom conserva, a few pickled veggies, and a soft-boiled egg complete this heartwarming comfort bowl.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.tartinebakery.com/\">Tartine Bakery\u003c/a>\u003c/b>\u003cbr>\n7am to 3pm daily\u003cbr>\n1226 Ninth Ave. (Inner Sunset)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134349/first-taste-tartine-bakery-brings-its-classic-offering-to-the-inner-sunset","authors":["11590"],"categories":["bayareabites_1516","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_3328","bayareabites_843","bayareabites_14745","bayareabites_3147"],"featImg":"bayareabites_134351","label":"bayareabites"},"bayareabites_126982":{"type":"posts","id":"bayareabites_126982","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126982","score":null,"sort":[1524148078000]},"guestAuthors":[],"slug":"berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes","title":"Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes","publishDate":1524148078,"format":"standard","headTitle":"New Restaurants 2018 | Bay Area Bites | KQED Food","labelTerm":{"term":16196,"site":"bayareabites"},"content":"\u003cp>\u003cem>With Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/em>\u003c/p>\n\u003cp>Kevin Durant might be the biggest ‘Durant’ celebrity around the Bay Area these days. However, in Berkeley, it’s all about a different Durant at the moment — \u003ca href=\"https://en.wikipedia.org/wiki/Henry_Durant\">Henry Durant\u003c/a>. Yes, that’s right — the visionary higher education pioneer of the 19th century, who founded the University of California, is back in the spotlight. He lives on with Durant Street and the Hotel Durant located on his namesake thoroughfare right by the now-named UC Berkeley campus, along with the 90-year old watering hole attached to the hotel, Henry’s. Despite being in the land of Chez Panisse and all things artisanal and organic, Henry’s really has always just been a pub. It wasn’t a place for anything ‘craft’ and you certainly couldn’t call it a ‘gastropub’ when it came to food quality.\u003c/p>\n\u003cfigure id=\"attachment_127036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7997-new.jpg\" alt=\"Henry's on Durant\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's on Durant \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for Bay Area diners and Golden Bear students, staff and fans alike, things have dramatically changed at Henry’s. \u003ca href=\"https://en.wikipedia.org/wiki/Oski_the_Bear\">Oski\u003c/a> couldn’t be happier this spring.\u003c/p>\n\u003cp>Chris Kronner (\u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>) has arrived. Along with his immense cooking talent combined with a slick design revamp, the sweeping changes make Henry’s far more than just a destination for tailgating before heading to nearby Memorial Stadium or for students to be treated to dinner by parents if all of the Chez Panisse and Corso reservations are taken. Henry’s is striving to be both an accessible, casual spot for the local community but also has enough going for it that the entire Bay Area will take notice.\u003c/p>\n\u003cfigure id=\"attachment_127009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2415-new.jpg\" alt=\"Chef Chris Kronner at Henry's\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Kronner at Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, by mentioning Kronner’s name with a restaurant, the immediate question posed by his many avid followers will be, “Is there a KronnerBurger?” Well, there is indeed a burger by Kronner. It’s just not the KronnerBurger like at his (temporarily closed due to a fire) restaurant on Piedmont Ave. in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_127003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2534-new.jpg\" alt=\"The bar area Inside Henry's \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar area Inside Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between the burgers is the amount of dry-aged beef incorporated into the patty. The KronnerBurger is 100% dry-aged beef, while the Henry’s Burger ($14) has just 20% and then 80% fresh ground beef. In both cases, the meat comes from top quality, grass-fed, pasture-raised Cream Co. Holstein cattle butchered between the ages of 7 and 12 years old.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other difference answers the big question of how can you improve the already close to perfect original \u003ca href=\"https://www.facebook.com/KronnerBurgerSF/\">KronnerBurger\u003c/a>? Answer: bring in Chad Robertson, a good friend of Kronner’s and the baking virtuoso from Tartine. Yes, it’s truly a burger dream duo now where \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a> bakes the buns for this Kronner-designed burger. Tartine is also baking the other breads served at Henry’s. At KronnerBurger, the potato pain de mie buns are custom-baked by the also excellent and Oakland-based, \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>. This is no slight at all on those buns but Tartine’s slightly denser sweet potato buns are a perfect, sturdy partner for the gloriously juicy four-ounce burgers at Henry’s. You’ll almost want to eat the buns by themselves.\u003c/p>\n\u003cfigure id=\"attachment_126988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2697-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Henry’s Burger is a simpler affair with pickles, roasted onions, lettuce and a thousand island-like Henry’s sauce. Guests can customize the burger with bacon, cheddar or blue cheese. Or, you can opt for the messier CheeseBoy ($15) that adds roasted tomato (sort of like ketchup in flavor but has a jammy consistency) and white American cheese, while subtracting the lettuce. Both burgers come with crisp medium-thick fries that are coated in a forest green fines herbs powder. Those fries are also available on their own with cheddar mayo for dipping ($7).\u003c/p>\n\u003cp>Let’s get one thing clear that has been incorrectly stated by many people in advance of Henry’s opening — Tartine is not a partner in the restaurant. You will not find the croissants or morning buns or chocolate soufflé cake or loaves of bread for sale at Henry’s. Kronner has been a friend of Robertson and his wife (and Tartine co-owner) Elizabeth Prueitt since 2001. To jog your San Francisco dining memory back in time a little bit, remember Bar Tartine (owned by Robertson and Prueitt) before Nick Balla and Cortney Burns were its trailblazing chefs and they steered the restaurants towards Central Europe and pickling and fermentation became the main theme? You got it — Kronner was the chef. \u003c/p>\n\u003cp>Kronner hails from North Carolina originally and came to San Francisco for cooking school. Almost as if it was fate, Kronner lived above Tartine and paid Robertson $200 a month (!!) to live there. Kronner’s first professional cooking gigs took him to some of the marquee early and mid 2000s restaurants like Town Hall and the (now closed) Slow Club, with the latter being where he was elevated to the main chef role and he started to gain citywide attention for his work. Then it was on to Serpentine in the Dogpatch, followed by Bar Tartine and finally KronnerBurger’s highly successful pop-up at Bruno’s nightclub in the Mission. That pop-up led to his permanent solo debut with Oakland’s Kronnerburger in 2015.\u003c/p>\n\u003cp>Once diners get over how skilled Kronner is at making burgers go from great to outrageous, they’ll realize what a well-rounded force he is at creating anything from grilled pork skewers with finger limes and a sweet chili sauce ($8) to roasted maitake mushrooms with mushroom caramel ($14). You’ll see signs of that at KronnerBurger like with a stellar fried chicken banh mi or bold takes on salads like the East Bay’s definitive wedge salad. It’s at Henry’s, though, where he’s really starting to show his range and some greater ambition that is rewarding for his many fans to watch. \u003c/p>\n\u003cfigure id=\"attachment_127008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2427-new.jpg\" alt=\"Co-executive chef Jeffrey Hayden\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-executive chef Jeffrey Hayden \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2444-new.jpg\" alt=\"Co-executive chef Justin Huffman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-executive chef Justin Huffman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner is assisted at Henry’s by co-executive chefs Justin Huffman (coming to Henry’s from KronnerBurger) and Jeffrey Hayden, who is best known to San Francisco diners as the opening chef at Del Popolo’s permanent location, responsible for everything non-pizza there. At Del Popolo, he crafted concise, bright salads and smaller fish and meat compositions that easily rivaled the world-class pizzas. In many ways, he’s doing the same thing with Huffman to elevate an impressive supporting cast in the shadow of the signature crowd-pleasing star, but just swapping pizza for burgers.\u003c/p>\n\u003cfigure id=\"attachment_127027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7899-new.jpg\" alt=\"Marin Miyagi oysters\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marin Miyagi oysters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tables and hungry bar patrons will start with some Marin Miyagi oysters joined by a peppercorn mignonette, a spicy-acidic combination that Kronner loves and solves the dilemma of whether to add either horseradish or mignonette, or combine both ($18 for a half dozen). The oysters are just one of a dozen ‘snacks’ that range from spicy hot wings with a housemade Fresno chile hot sauce ($12) to roast bone marrow ($16) to a delicate yellowtail crudo accented by peanut, sesame, cayenne pepper and a radish vinaigrette ($15). \u003c/p>\n\u003cfigure id=\"attachment_127066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7947-new1.jpg\" alt=\"Marinated feta with za'atar, Tartine country bread and charred onion honey\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated feta with za'atar, Tartine country bread and charred onion honey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tartine’s renowned thick-sliced country loaf appears in different forms for the ‘snacks,’ whether it’s just as a bread plate with cultured butter ($5); to sop up the absinthe butter broth for steamed mussels ($14); or, most impressively, arriving charred, slathered with charred-onion honey and ready to be covered by a profoundly smooth, fresh feta cheese from a specific maker in Ohio that possesses none of the watery, crumbly blandness usually associated with feta ($11). \u003c/p>\n\u003cfigure id=\"attachment_127019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2614-new.jpg\" alt=\"Lamb leg with peppercorn labneh and carrot salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb leg with peppercorn labneh and carrot salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the ‘snacks’ is lamb leg ($15). Yes, lamb leg is a snack here, where thin rosy slices are given a light dusting of Middle Eastern spices and fanned across a narrow small plate, garnished by a carrot shreds salad and peppercorn labneh. \u003c/p>\n\u003cfigure id=\"attachment_127028\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7893-new.jpg\" alt=\"Smoked carrot salad with blood oranges, puffed grains, spiced nuts and chrysanthemum\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-127028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked carrot salad with blood oranges, puffed grains, spiced nuts and chrysanthemum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next on the menu is the ‘produce’ section and that’s where Henry’s really starts channeling a tiny bit of classic Chez Panisse-Berkeley cuisine with lovely salads and vegetable plates. A basic Henry’s red lettuce salad ($9) comes with a charred citrus vinaigrette and tempura-like crispy flowering broccoli partner with rice wine vinaigrette ($12). The group’s knockout dish is a smoked carrot salad ($13) with as much umami as the burger’s dry-aged beef. Each bite contrasts with crunch from raw carrots, puffed grains and spiced nuts, then a sweet jolt from golden raisins and blood orange segments. Chrysanthemum greens serve as the base and it’s all tied together by a light soy-based miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_127025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7918-new.jpg\" alt=\"Charred arrowhead cabbage with kumquats, cinnamon seeds and aioli\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charred arrowhead cabbage with kumquats, cinnamon seeds and aioli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner continues the vegan dressings and condiments theme in a sharply charred Arrowhead cabbage dish ($13), joined by cinnamon and sugar-dusted seeds, kumquats and a vegan aioli made from. This type of cabbage is almost meaty in flavor and has the strength of tender little gem lettuce spears. It’s entirely unlike the pale cabbage leaves associated with cole slaw.\u003c/p>\n\u003cp>Finally, there are the two burgers under the ‘burgers’ section and a handful of ‘mains.’ For that latter category, diners will be tempted by roasted chicken (again from Cream Co.) with miso jus and a panzanella salad using Tartine bread ($29), or a Mediterranean-evoking swordfish with smoked tomato tonnato, fried leeks, capers and onions ($26). On cooler evenings, keep an eye on coal-roasted lamb neck with spring vegetables and mint ($25) or gnocchi with white cheddar mornay ($14) and the option to add dry-aged beef sugo ($5). Henry’s still has a little bit of the pub feel on the ‘mains,’ as well, with a pork sausage plate ($16). \u003c/p>\n\u003cfigure id=\"attachment_127056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7991-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7991-new.jpg\" alt=\"Henry's menu\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By this point, diners will wonder if there really is a distinct cuisine or theme to Henry’s menu? It’s kind of a gastropub but also has some intense and creative dishes that lean heavily towards vegetables, deft spicing and even a little bit of funk. This is what Kronner is so great at. Like with his burgers, he cooks appealing food that a wide audience will enjoy. It’s sophisticated enough for discerning professors but also relatable for an unadventurous freshman at the neighboring dorm. His style of cooking fills a much-needed friendly, midscale restaurant with edginess niche in Berkeley. Plus, it might not be ideal for diners on a student’s budget but the prices are much lower than their equivalents across the Bay Bridge. There, the ‘mains’ would no doubt find their way over $30. So, why not splurge on dessert?\u003c/p>\n\u003cfigure id=\"attachment_127015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7883-new.jpg\" alt=\"Olive oil cake with blood oranges and pistachios\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cake with blood oranges and pistachios \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even as kitchens seem to be focusing on \u003ca href=\"https://www.nytimes.com/2018/04/10/dining/ice-cream-sundaes-restaurants-new-york.html\">sundaes\u003c/a> or altogether ignoring desserts, Henry’s quartet of sweet options invites sticking around for a closing bite. A moist olive oil cake ($8) pops when an oversized bite combines the centerpiece cake with fresh blood oranges, pistachios and whipped cream ($8). Other options include a honey pie ($7); a spring powerhouse combination of strawberry sherbet, rhubarb, hibiscus and rose streusel ($7); and a chocolate-peanut butter semifreddo to satisfy the many chocolate-only dessert fans in the audience ($8). \u003c/p>\n\u003cfigure id=\"attachment_127023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2543-new.jpg\" alt=\"Inside the Tavern Room at Henry's\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Tavern Room at Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner’s wife Ashley Hildreth and Luke Foss led the redesign for the 100-seat space, split between 60 spots in the Tavern Room and 40 in the Durant Dining Room. The redwood-topped bar anchors the Tavern Room portion with plenty of dark wood furnishing, candles and vintage brass accents like you would expect from an old-fashioned tavern. Take note of the mirrors above the bar that actually hide televisions. Those TVs only appear for showing important sporting events. It’s a nifty touch that more restaurants should do where fans won’t miss key Warriors or Giants games but also makes the bar have a true old-timey atmosphere instead of falling into the ubiquitous sports bar territory. \u003c/p>\n\u003cfigure id=\"attachment_127005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2474-new.jpg\" alt=\"The Durant Dining Room with chef Chris Kronner and co-executive chefs Jeffrey Hayden and Justin Huffman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durant Dining Room with chef Chris Kronner and co-executive chefs Jeffrey Hayden and Justin Huffman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main Durant Room dining area is beautifully spacious with sunlight streaming on the curved, tufted black leather steakhouse booths at the windows and their marble tables. The livened up area has the glamorous feel and appearance of a mid-century estate’s posh conservatory. It sure doesn’t look like your typical pregame watering hole.\u003c/p>\n\u003cfigure id=\"attachment_127013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2397-new.jpg\" alt=\"Graduate Berkeley -entrance to Henry's\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Graduate Berkeley -entrance to Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, the Hotel Durant was taken over by Graduate Hotels, a burgeoning brand that has an interesting strategy of taking over fading university town hotels and transforming them into boutique accommodations with a throwback collegiate-scholarly theme. The Durant is their first location in California and we’ll see if Palo Alto is next on the horizon. After all, they give Cal’s rival a shout out with the Stanford decorated urinal in the men’s restroom à la the Cal one at Palo Alto’s Epiphany Hotel. It seems like the Pac 12 rivalry is much more than just about winning the Axe these days.\u003c/p>\n\u003cfigure id=\"attachment_126990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2708-new.jpg\" alt=\"General manager, Howie Correa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">General manager, Howie Correa \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Kronner and Tartine are the household names for Bay Area readers and the general manager, Howie Correa, is a Chez Panisse alum, there are also two key Los Angeles restaurant industry celebrities involved with Henry’s. Both also do have important ties to the Bay Area worth noting. Bill Chait is arguably the most prolific restaurateur in that city (Bestia, Otium, Republique and many more) and is an investor in Henry’s. He’s also a proud UC Berkeley alum. Meanwhile, the cocktails are designed by Julian Cox, the bar star of Los Angeles who masterminded too many highly regarded cocktail menus and has won too many awards to count at this point. The Bon Vivants (Trick Dog) are the closest thing we have to him in the Bay Area. That being said, he’s even closer to the Bay Area now as the designer of Tartine Manufactory’s newly launched cocktail program. \u003c/p>\n\u003cp>Cox’s cocktails are exciting without being too fussy. The most elaborate drink probably is the ‘Thornburg Village Special’ ($12) tying together manzanilla sherry, blueberries, white honey, lime, absinthe and an amaro-like liqueur, China China. The ‘Western Sour’ ($12) is a whiskey sour variation with falernum and grapefruit liqueur. Meanwhile, the spirit-forward ‘Speakerboxx’ ($12) pairs the unlikely duo of scotch and Sauternes with Peychaud’s bitters. On the lighter side, ‘English Spring’ elegantly screams “garden party sipper” with a Kir Royale-leaning combination of gin, Champagne, crème de Cassis and raspberry cordial ($11). \u003c/p>\n\u003cfigure id=\"attachment_127057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7989-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7989-new.jpg\" alt=\"Henry's beverage menu \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's beverage menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a dozen glasses of wine are available, mixing labels from Europe, Sonoma favorites (Luuma, Scribe) and a refreshing red blend from Oakland’s own Broc Cellars. For the most part, the wines are the unfiltered ‘natural’ style that is so trendy these days. Beers on tap are mostly from small Northern California breweries and generously priced usually at $6 a pour.\u003c/p>\n\u003cp>Happy hour runs for three hours before dinner and three hours afterwards, appealing to all kinds of smartly frugal crowds. There are some great deals to find with $7 glasses of wine, $4 beers, a few discounted cocktails and snacks like the fries and smoked potato chips with a vegan broccoli-cheddar dip. Henry’s also plans to keep the tradition of rollicking, grand tailgates before football games this fall. More information will come about that in the next few months.\u003c/p>\n\u003cfigure id=\"attachment_127059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7988-new.jpg\" alt=\"Henry's Happy Hour menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's Happy Hour menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, the tailgates will still have the same excitement of the old days, but there is an obvious new excitement at the reinvigorated pub in the old Hotel Durant. Chris Kronner and his all-star team are here. It’s time for a burger — and some cocktails, smoked carrot salad and Tartine bread. If only we all had this option across the street when we were college students.\u003c/p>\n\u003cfigure id=\"attachment_127012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2382-new.jpg\" alt=\"Henry's exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.graduatehotels.com/berkeley/restaurant/henrys/\">\u003cstrong>Henry’s\u003c/strong>\u003c/a>\u003cbr>\n2600 Durant Avenue \u003ca href=\"https://www.google.com/maps/place/Henry's+Restaurant/@37.8679688,-122.2587233,17z/data=!3m1!4b1!4m5!3m4!1s0x80857c2fafbe5a3b:0xdaa5622c1a2e7ec9!8m2!3d37.8679646!4d-122.2565293\">MAP\u003c/a>\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-8981\u003cbr>\nHours: Dinner nightly from 6 PM to 10 PM ; happy hour daily from 3 PM-6 PM and 10 PM-1 AM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henrysberkeley/\">Henry's at The Graduate Berkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/henrys_berkeley/?hl=en\">@henrys_berkeley\u003c/a>\u003cbr>\nPrice Range: $$$ (small plates are priced $7-16 and mains between $20-$30)\u003c/p>\n\n","blocks":[],"excerpt":"With Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.","status":"publish","parent":0,"modified":1530252071,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":2926},"headData":{"title":"Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes | KQED","description":"With Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes","datePublished":"2018-04-19T14:27:58.000Z","dateModified":"2018-06-29T06:01:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126982 https://ww2.kqed.org/bayareabites/?p=126982","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/19/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes/","disqusTitle":"Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes","path":"/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/em>\u003c/p>\n\u003cp>Kevin Durant might be the biggest ‘Durant’ celebrity around the Bay Area these days. However, in Berkeley, it’s all about a different Durant at the moment — \u003ca href=\"https://en.wikipedia.org/wiki/Henry_Durant\">Henry Durant\u003c/a>. Yes, that’s right — the visionary higher education pioneer of the 19th century, who founded the University of California, is back in the spotlight. He lives on with Durant Street and the Hotel Durant located on his namesake thoroughfare right by the now-named UC Berkeley campus, along with the 90-year old watering hole attached to the hotel, Henry’s. Despite being in the land of Chez Panisse and all things artisanal and organic, Henry’s really has always just been a pub. It wasn’t a place for anything ‘craft’ and you certainly couldn’t call it a ‘gastropub’ when it came to food quality.\u003c/p>\n\u003cfigure id=\"attachment_127036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7997-new.jpg\" alt=\"Henry's on Durant\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's on Durant \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for Bay Area diners and Golden Bear students, staff and fans alike, things have dramatically changed at Henry’s. \u003ca href=\"https://en.wikipedia.org/wiki/Oski_the_Bear\">Oski\u003c/a> couldn’t be happier this spring.\u003c/p>\n\u003cp>Chris Kronner (\u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>) has arrived. Along with his immense cooking talent combined with a slick design revamp, the sweeping changes make Henry’s far more than just a destination for tailgating before heading to nearby Memorial Stadium or for students to be treated to dinner by parents if all of the Chez Panisse and Corso reservations are taken. Henry’s is striving to be both an accessible, casual spot for the local community but also has enough going for it that the entire Bay Area will take notice.\u003c/p>\n\u003cfigure id=\"attachment_127009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2415-new.jpg\" alt=\"Chef Chris Kronner at Henry's\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Kronner at Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, by mentioning Kronner’s name with a restaurant, the immediate question posed by his many avid followers will be, “Is there a KronnerBurger?” Well, there is indeed a burger by Kronner. It’s just not the KronnerBurger like at his (temporarily closed due to a fire) restaurant on Piedmont Ave. in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_127003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2534-new.jpg\" alt=\"The bar area Inside Henry's \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar area Inside Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between the burgers is the amount of dry-aged beef incorporated into the patty. The KronnerBurger is 100% dry-aged beef, while the Henry’s Burger ($14) has just 20% and then 80% fresh ground beef. In both cases, the meat comes from top quality, grass-fed, pasture-raised Cream Co. Holstein cattle butchered between the ages of 7 and 12 years old.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other difference answers the big question of how can you improve the already close to perfect original \u003ca href=\"https://www.facebook.com/KronnerBurgerSF/\">KronnerBurger\u003c/a>? Answer: bring in Chad Robertson, a good friend of Kronner’s and the baking virtuoso from Tartine. Yes, it’s truly a burger dream duo now where \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a> bakes the buns for this Kronner-designed burger. Tartine is also baking the other breads served at Henry’s. At KronnerBurger, the potato pain de mie buns are custom-baked by the also excellent and Oakland-based, \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>. This is no slight at all on those buns but Tartine’s slightly denser sweet potato buns are a perfect, sturdy partner for the gloriously juicy four-ounce burgers at Henry’s. You’ll almost want to eat the buns by themselves.\u003c/p>\n\u003cfigure id=\"attachment_126988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2697-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Henry’s Burger is a simpler affair with pickles, roasted onions, lettuce and a thousand island-like Henry’s sauce. Guests can customize the burger with bacon, cheddar or blue cheese. Or, you can opt for the messier CheeseBoy ($15) that adds roasted tomato (sort of like ketchup in flavor but has a jammy consistency) and white American cheese, while subtracting the lettuce. Both burgers come with crisp medium-thick fries that are coated in a forest green fines herbs powder. Those fries are also available on their own with cheddar mayo for dipping ($7).\u003c/p>\n\u003cp>Let’s get one thing clear that has been incorrectly stated by many people in advance of Henry’s opening — Tartine is not a partner in the restaurant. You will not find the croissants or morning buns or chocolate soufflé cake or loaves of bread for sale at Henry’s. Kronner has been a friend of Robertson and his wife (and Tartine co-owner) Elizabeth Prueitt since 2001. To jog your San Francisco dining memory back in time a little bit, remember Bar Tartine (owned by Robertson and Prueitt) before Nick Balla and Cortney Burns were its trailblazing chefs and they steered the restaurants towards Central Europe and pickling and fermentation became the main theme? You got it — Kronner was the chef. \u003c/p>\n\u003cp>Kronner hails from North Carolina originally and came to San Francisco for cooking school. Almost as if it was fate, Kronner lived above Tartine and paid Robertson $200 a month (!!) to live there. Kronner’s first professional cooking gigs took him to some of the marquee early and mid 2000s restaurants like Town Hall and the (now closed) Slow Club, with the latter being where he was elevated to the main chef role and he started to gain citywide attention for his work. Then it was on to Serpentine in the Dogpatch, followed by Bar Tartine and finally KronnerBurger’s highly successful pop-up at Bruno’s nightclub in the Mission. That pop-up led to his permanent solo debut with Oakland’s Kronnerburger in 2015.\u003c/p>\n\u003cp>Once diners get over how skilled Kronner is at making burgers go from great to outrageous, they’ll realize what a well-rounded force he is at creating anything from grilled pork skewers with finger limes and a sweet chili sauce ($8) to roasted maitake mushrooms with mushroom caramel ($14). You’ll see signs of that at KronnerBurger like with a stellar fried chicken banh mi or bold takes on salads like the East Bay’s definitive wedge salad. It’s at Henry’s, though, where he’s really starting to show his range and some greater ambition that is rewarding for his many fans to watch. \u003c/p>\n\u003cfigure id=\"attachment_127008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2427-new.jpg\" alt=\"Co-executive chef Jeffrey Hayden\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-executive chef Jeffrey Hayden \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2444-new.jpg\" alt=\"Co-executive chef Justin Huffman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-executive chef Justin Huffman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner is assisted at Henry’s by co-executive chefs Justin Huffman (coming to Henry’s from KronnerBurger) and Jeffrey Hayden, who is best known to San Francisco diners as the opening chef at Del Popolo’s permanent location, responsible for everything non-pizza there. At Del Popolo, he crafted concise, bright salads and smaller fish and meat compositions that easily rivaled the world-class pizzas. In many ways, he’s doing the same thing with Huffman to elevate an impressive supporting cast in the shadow of the signature crowd-pleasing star, but just swapping pizza for burgers.\u003c/p>\n\u003cfigure id=\"attachment_127027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7899-new.jpg\" alt=\"Marin Miyagi oysters\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marin Miyagi oysters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tables and hungry bar patrons will start with some Marin Miyagi oysters joined by a peppercorn mignonette, a spicy-acidic combination that Kronner loves and solves the dilemma of whether to add either horseradish or mignonette, or combine both ($18 for a half dozen). The oysters are just one of a dozen ‘snacks’ that range from spicy hot wings with a housemade Fresno chile hot sauce ($12) to roast bone marrow ($16) to a delicate yellowtail crudo accented by peanut, sesame, cayenne pepper and a radish vinaigrette ($15). \u003c/p>\n\u003cfigure id=\"attachment_127066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7947-new1.jpg\" alt=\"Marinated feta with za'atar, Tartine country bread and charred onion honey\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated feta with za'atar, Tartine country bread and charred onion honey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tartine’s renowned thick-sliced country loaf appears in different forms for the ‘snacks,’ whether it’s just as a bread plate with cultured butter ($5); to sop up the absinthe butter broth for steamed mussels ($14); or, most impressively, arriving charred, slathered with charred-onion honey and ready to be covered by a profoundly smooth, fresh feta cheese from a specific maker in Ohio that possesses none of the watery, crumbly blandness usually associated with feta ($11). \u003c/p>\n\u003cfigure id=\"attachment_127019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2614-new.jpg\" alt=\"Lamb leg with peppercorn labneh and carrot salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb leg with peppercorn labneh and carrot salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the ‘snacks’ is lamb leg ($15). Yes, lamb leg is a snack here, where thin rosy slices are given a light dusting of Middle Eastern spices and fanned across a narrow small plate, garnished by a carrot shreds salad and peppercorn labneh. \u003c/p>\n\u003cfigure id=\"attachment_127028\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7893-new.jpg\" alt=\"Smoked carrot salad with blood oranges, puffed grains, spiced nuts and chrysanthemum\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-127028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked carrot salad with blood oranges, puffed grains, spiced nuts and chrysanthemum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next on the menu is the ‘produce’ section and that’s where Henry’s really starts channeling a tiny bit of classic Chez Panisse-Berkeley cuisine with lovely salads and vegetable plates. A basic Henry’s red lettuce salad ($9) comes with a charred citrus vinaigrette and tempura-like crispy flowering broccoli partner with rice wine vinaigrette ($12). The group’s knockout dish is a smoked carrot salad ($13) with as much umami as the burger’s dry-aged beef. Each bite contrasts with crunch from raw carrots, puffed grains and spiced nuts, then a sweet jolt from golden raisins and blood orange segments. Chrysanthemum greens serve as the base and it’s all tied together by a light soy-based miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_127025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7918-new.jpg\" alt=\"Charred arrowhead cabbage with kumquats, cinnamon seeds and aioli\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charred arrowhead cabbage with kumquats, cinnamon seeds and aioli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner continues the vegan dressings and condiments theme in a sharply charred Arrowhead cabbage dish ($13), joined by cinnamon and sugar-dusted seeds, kumquats and a vegan aioli made from. This type of cabbage is almost meaty in flavor and has the strength of tender little gem lettuce spears. It’s entirely unlike the pale cabbage leaves associated with cole slaw.\u003c/p>\n\u003cp>Finally, there are the two burgers under the ‘burgers’ section and a handful of ‘mains.’ For that latter category, diners will be tempted by roasted chicken (again from Cream Co.) with miso jus and a panzanella salad using Tartine bread ($29), or a Mediterranean-evoking swordfish with smoked tomato tonnato, fried leeks, capers and onions ($26). On cooler evenings, keep an eye on coal-roasted lamb neck with spring vegetables and mint ($25) or gnocchi with white cheddar mornay ($14) and the option to add dry-aged beef sugo ($5). Henry’s still has a little bit of the pub feel on the ‘mains,’ as well, with a pork sausage plate ($16). \u003c/p>\n\u003cfigure id=\"attachment_127056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7991-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7991-new.jpg\" alt=\"Henry's menu\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By this point, diners will wonder if there really is a distinct cuisine or theme to Henry’s menu? It’s kind of a gastropub but also has some intense and creative dishes that lean heavily towards vegetables, deft spicing and even a little bit of funk. This is what Kronner is so great at. Like with his burgers, he cooks appealing food that a wide audience will enjoy. It’s sophisticated enough for discerning professors but also relatable for an unadventurous freshman at the neighboring dorm. His style of cooking fills a much-needed friendly, midscale restaurant with edginess niche in Berkeley. Plus, it might not be ideal for diners on a student’s budget but the prices are much lower than their equivalents across the Bay Bridge. There, the ‘mains’ would no doubt find their way over $30. So, why not splurge on dessert?\u003c/p>\n\u003cfigure id=\"attachment_127015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7883-new.jpg\" alt=\"Olive oil cake with blood oranges and pistachios\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cake with blood oranges and pistachios \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even as kitchens seem to be focusing on \u003ca href=\"https://www.nytimes.com/2018/04/10/dining/ice-cream-sundaes-restaurants-new-york.html\">sundaes\u003c/a> or altogether ignoring desserts, Henry’s quartet of sweet options invites sticking around for a closing bite. A moist olive oil cake ($8) pops when an oversized bite combines the centerpiece cake with fresh blood oranges, pistachios and whipped cream ($8). Other options include a honey pie ($7); a spring powerhouse combination of strawberry sherbet, rhubarb, hibiscus and rose streusel ($7); and a chocolate-peanut butter semifreddo to satisfy the many chocolate-only dessert fans in the audience ($8). \u003c/p>\n\u003cfigure id=\"attachment_127023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2543-new.jpg\" alt=\"Inside the Tavern Room at Henry's\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Tavern Room at Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner’s wife Ashley Hildreth and Luke Foss led the redesign for the 100-seat space, split between 60 spots in the Tavern Room and 40 in the Durant Dining Room. The redwood-topped bar anchors the Tavern Room portion with plenty of dark wood furnishing, candles and vintage brass accents like you would expect from an old-fashioned tavern. Take note of the mirrors above the bar that actually hide televisions. Those TVs only appear for showing important sporting events. It’s a nifty touch that more restaurants should do where fans won’t miss key Warriors or Giants games but also makes the bar have a true old-timey atmosphere instead of falling into the ubiquitous sports bar territory. \u003c/p>\n\u003cfigure id=\"attachment_127005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2474-new.jpg\" alt=\"The Durant Dining Room with chef Chris Kronner and co-executive chefs Jeffrey Hayden and Justin Huffman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durant Dining Room with chef Chris Kronner and co-executive chefs Jeffrey Hayden and Justin Huffman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main Durant Room dining area is beautifully spacious with sunlight streaming on the curved, tufted black leather steakhouse booths at the windows and their marble tables. The livened up area has the glamorous feel and appearance of a mid-century estate’s posh conservatory. It sure doesn’t look like your typical pregame watering hole.\u003c/p>\n\u003cfigure id=\"attachment_127013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2397-new.jpg\" alt=\"Graduate Berkeley -entrance to Henry's\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Graduate Berkeley -entrance to Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, the Hotel Durant was taken over by Graduate Hotels, a burgeoning brand that has an interesting strategy of taking over fading university town hotels and transforming them into boutique accommodations with a throwback collegiate-scholarly theme. The Durant is their first location in California and we’ll see if Palo Alto is next on the horizon. After all, they give Cal’s rival a shout out with the Stanford decorated urinal in the men’s restroom à la the Cal one at Palo Alto’s Epiphany Hotel. It seems like the Pac 12 rivalry is much more than just about winning the Axe these days.\u003c/p>\n\u003cfigure id=\"attachment_126990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2708-new.jpg\" alt=\"General manager, Howie Correa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">General manager, Howie Correa \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Kronner and Tartine are the household names for Bay Area readers and the general manager, Howie Correa, is a Chez Panisse alum, there are also two key Los Angeles restaurant industry celebrities involved with Henry’s. Both also do have important ties to the Bay Area worth noting. Bill Chait is arguably the most prolific restaurateur in that city (Bestia, Otium, Republique and many more) and is an investor in Henry’s. He’s also a proud UC Berkeley alum. Meanwhile, the cocktails are designed by Julian Cox, the bar star of Los Angeles who masterminded too many highly regarded cocktail menus and has won too many awards to count at this point. The Bon Vivants (Trick Dog) are the closest thing we have to him in the Bay Area. That being said, he’s even closer to the Bay Area now as the designer of Tartine Manufactory’s newly launched cocktail program. \u003c/p>\n\u003cp>Cox’s cocktails are exciting without being too fussy. The most elaborate drink probably is the ‘Thornburg Village Special’ ($12) tying together manzanilla sherry, blueberries, white honey, lime, absinthe and an amaro-like liqueur, China China. The ‘Western Sour’ ($12) is a whiskey sour variation with falernum and grapefruit liqueur. Meanwhile, the spirit-forward ‘Speakerboxx’ ($12) pairs the unlikely duo of scotch and Sauternes with Peychaud’s bitters. On the lighter side, ‘English Spring’ elegantly screams “garden party sipper” with a Kir Royale-leaning combination of gin, Champagne, crème de Cassis and raspberry cordial ($11). \u003c/p>\n\u003cfigure id=\"attachment_127057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7989-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7989-new.jpg\" alt=\"Henry's beverage menu \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's beverage menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a dozen glasses of wine are available, mixing labels from Europe, Sonoma favorites (Luuma, Scribe) and a refreshing red blend from Oakland’s own Broc Cellars. For the most part, the wines are the unfiltered ‘natural’ style that is so trendy these days. Beers on tap are mostly from small Northern California breweries and generously priced usually at $6 a pour.\u003c/p>\n\u003cp>Happy hour runs for three hours before dinner and three hours afterwards, appealing to all kinds of smartly frugal crowds. There are some great deals to find with $7 glasses of wine, $4 beers, a few discounted cocktails and snacks like the fries and smoked potato chips with a vegan broccoli-cheddar dip. Henry’s also plans to keep the tradition of rollicking, grand tailgates before football games this fall. More information will come about that in the next few months.\u003c/p>\n\u003cfigure id=\"attachment_127059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7988-new.jpg\" alt=\"Henry's Happy Hour menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's Happy Hour menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, the tailgates will still have the same excitement of the old days, but there is an obvious new excitement at the reinvigorated pub in the old Hotel Durant. Chris Kronner and his all-star team are here. It’s time for a burger — and some cocktails, smoked carrot salad and Tartine bread. If only we all had this option across the street when we were college students.\u003c/p>\n\u003cfigure id=\"attachment_127012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2382-new.jpg\" alt=\"Henry's exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.graduatehotels.com/berkeley/restaurant/henrys/\">\u003cstrong>Henry’s\u003c/strong>\u003c/a>\u003cbr>\n2600 Durant Avenue \u003ca href=\"https://www.google.com/maps/place/Henry's+Restaurant/@37.8679688,-122.2587233,17z/data=!3m1!4b1!4m5!3m4!1s0x80857c2fafbe5a3b:0xdaa5622c1a2e7ec9!8m2!3d37.8679646!4d-122.2565293\">MAP\u003c/a>\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-8981\u003cbr>\nHours: Dinner nightly from 6 PM to 10 PM ; happy hour daily from 3 PM-6 PM and 10 PM-1 AM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henrysberkeley/\">Henry's at The Graduate Berkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/henrys_berkeley/?hl=en\">@henrys_berkeley\u003c/a>\u003cbr>\nPrice Range: $$$ (small plates are priced $7-16 and mains between $20-$30)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes","authors":["11338","5014"],"series":["bayareabites_16196"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_9055","bayareabites_16114","bayareabites_16113","bayareabites_15136","bayareabites_3147"],"featImg":"bayareabites_126992","label":"bayareabites_16196"},"bayareabites_126157":{"type":"posts","id":"bayareabites_126157","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126157","score":null,"sort":[1523464780000]},"guestAuthors":[],"slug":"san-francisco-bakeries-doing-the-rye-thing","title":"San Francisco Bakeries Doing the Rye Thing","publishDate":1523464780,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As a born and bred Jewish New Yorker, I recently satisfied my craving for rye bread by exploring \u003ca href=\"https://www.kqed.org/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing\">six East Bay bakeries\u003c/a>. But with Passover over, I decided to cross the bridge to see what kind of rye San Francisco had to offer. During this bread adventure, I found four more guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. I woke up to the fact that rye bread is not synonymous with the taste of caraway and there are cultural and environmental influences that determine flavor, density and digestibility.\u003c/p>\n\u003cp>Tartine co-owner and baker Chad Robertson shared that for the past five to seven years he has been inspired by a modern grain resurgence that has dominated the bread landscape- a movement to bring back heirloom and ancient grains. He went to Denmark where heirloom Nordic grains were being revived, specifically varieties of rye popular with Danish culture and the open-faced sandwiches known as \u003ca href=\"https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d\">smørrebrød\u003c/a> (essentially, a Danish \u003ca href=\"https://en.wikipedia.org/wiki/Open_sandwich\">tartine\u003c/a>). He loved the idea of this culinary trend but realized the bread was hard on his digestion. He discovered that sprouting the rye alleviated these problems and this realization along with the recipe from his Danish chef friend, René’s Bolvig, became the inspiration for the Seeded Sprouted Rye available at Tartine (the recipe is called René’s Rye and is available in his book, Tartine Book No.3.)\u003c/p>\n\u003cfigure id=\"attachment_126447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1040-new1.jpg\" alt=\"The interiors exposed of rye breads from San Francisco bakeries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interiors exposed of rye breads from San Francisco bakeries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in San Francisco:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_126458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1088-new.jpg\" alt=\"Noe Valley Bakery rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://noevalleybakery.com/pages/what-we-make\">\u003cstrong>Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rye Bread\u003c/em>: Organic whole dark rye flour, organic wheat flour, organic whole wheat flour, water, sea salt, caraway seeds. Price: $5.25\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nNoe Valley Bakery's \u003cem>Rye Bread\u003c/em> is a fairly dense sour-based rye with a thick crust, chewy crumb, and strong but not too intense caraway flavor. According to co-owner/baker Michael Gassen, the rye is styled to resemble a good German rye, satisfy his wife's and mother-in-law's cravings for rye toast with cream cheese, and please Jewish East Coast transplants who, like me, miss the real deal. The crust was a bit tough when plain but became nice and crunchy when toasted. After day three, the rye was best consumed as toast with butter.\u003c/p>\n\u003cp>I found the bread scoring on this loaf to be quite attractive and Michael said it functioned to help keep the bread's cylindrical shape. To further maintain its shape, this rye goes through a long \u003ca href=\"https://www.thespruce.com/retarding-427620\">retardation\u003c/a> (a cold process versus the warm process of fermentation), is free form, and \u003ca href=\"https://en.wikipedia.org/wiki/Proofing_(baking_technique)\">proofed\u003c/a> in a \u003ca href=\"https://www.google.com/search?q=what+is+a+couche+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiHzrTCyLLaAhWBGnwKHeIWChQQ_AUICygC&biw=1279&bih=727\">couche\u003c/a> as opposed to a \u003ca href=\"https://www.google.com/search?q=what+is+a+banneton+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjhqJmOybLaAhUJr1QKHWLMB8EQ_AUICygC&biw=1279&bih=727\">banneton\u003c/a>. The sourdough starter used for this bread dates back to 1983, a blend of Italian \u003ca href=\"https://en.wikipedia.org/wiki/Muscat_(grape)\">Muscat\u003c/a> grapes and organic rye flour from Giusto's.\u003c/p>\n\u003cfigure id=\"attachment_126460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1122-new.jpg\" alt=\"Noe Valley Bakery rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAll of Noe Valley Bakery's cake and bread flours are organic and are purchased from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a> and \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>.\u003c/p>\n\u003cp>Since the bakery opened, all leftovers have been donated to Mary Risley's \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> which collects and distributes food to those in need. Recently, Noe Valley Bakery has started to work with Cathrine Sneed's \u003ca href=\"https://www.gardenproject.org/\">The Garden Project\u003c/a> whose mission is to empower at risk youth by teaching them organic gardening and landscaping skills. The food they grow gets donated to local pantries and the bakery will be contributing the bread portion of that donation. Noe Valley Bakery also does demonstrations and participates in bake sales to support local public schools.\u003c/p>\n\u003cp>Environmental best practices include working with \u003ca href=\"https://www.recology.com/recology-san-francisco/\">Recology\u003c/a> to recycle and compost. The bakery is conscious of packaging waste and makes sure use compostable materials.\u003c/p>\n\u003cp>Before San Francisco mandated that \u003ca href=\"http://sfcityoption.org/hcso-compliance/employer-spending-requirement-esr/\">small business employers provide healthcare\u003c/a> for employees, Noe Valley bakery had already been offering full and part-time employees health benefits since 1994 when the bakery opened. Michael emphasized that the management cares about what is going on, pays attention, and works to fix problems related to conflict amongst employees in the bakery. He talked about how retention has become more difficult in the bakery business due to increased competition and they try to be fair with pay increases, \"When minimum wages go up – everyone’s wages go up.\"\u003c/p>\n\u003cfigure id=\"attachment_126451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7077-new.jpg\" alt=\"Noe Valley Bakery bread display on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery bread display on 24th Street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7080-new.jpg\" alt=\"Noe Valley Bakery 24th Street interior.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery 24th Street interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Noe+Valley+Bakery/@37.7459128,-122.467453,14z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>4073 24th Street, San Francisco\u003c/li>\n\u003cli>28 West Portal Avenue, San Francisco\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0814-new.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/about/our-food/\">\u003cstrong>Jewish Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Jewish Rye Bread\u003c/em>: Flour, yeast, sea salt, water, caraway, rye flour, natural starter. Price: $8.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nWise Sons \u003cem>Jewish Rye\u003c/em> lives up to what it was intended for...a classic sandwich bread to accompany a hefty portion of pastrami or corned beef. The crumb is spongy but not mushy, the cornmeal crust adds some texture to contrast with the soft interior, and the caraway and sour flavors seem just right. The bread uses both yeast as well as natural sourdough starter to help with the leavening and the starter provides good sour flavor. This big loaf makes great toast on day one, as well as on day three.\u003c/p>\n\u003cp>Co-founder Evan Bloom grew up in Los Angeles eating seeded Jewish corn rye from \u003ca href=\"http://beasbakery.com/\">Bea's Bakery\u003c/a>, the inspiration for Wise Sons rye. According to Evan, Bea's is a main bread supplier to many of the famous LA delis.\u003c/p>\n\u003cp>\u003cem>Evan shared a tip that you can do at home:\u003c/em>\u003cbr>\n\"One trick we do in the store is called 'double baking.' When you put a loaf of bread in a plastic bag it tends to get a little soft, so we put the bread into the oven for a few minutes at 400 degrees. That gets the whole loaf extra crunchy on the outside and then when you slice it, you have this nice contrast, and your sandwich is crusty outside and soft inside, which I think is one of the keys to a good pastrami sandwich.\"\u003c/p>\n\u003cfigure id=\"attachment_126477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0921-use1.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nWise Sons uses \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a> peak performer unbleached wheat flour which is a medium gluten bread flour, for their rye. It is not organic. They also use \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> flour for the bagels they produce.\u003c/p>\n\u003cp>The ingredients used for the products are kosher but the baking facility is not. Their green practices include recycling and composting waste.\u003c/p>\n\u003cp>Wise Sons donates their leftover when they have them to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> and does many local non-profit in-kind donations for auctions and events.\u003c/p>\n\u003cp>Full comprehensive health insurance is completely covered for all employees. They offer job skills training and teach computer skills to employees who express interest. The company promotes from within whenever possible and compensates at appropriate rates above market rate. Wise Sons also offers a 401k but not many employees have taken advantage of this benefit.\u003c/p>\n\u003cfigure id=\"attachment_126473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7058-new.jpg\" alt=\"Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7063-new.jpg\" alt=\"Outside WIse Sons Deli on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside WIse Sons Deli on 24th Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>24th Street Deli:\u003c/em> 3150 24th Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Jewish+Delicatessen/@37.752537,-122.4175279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e40e70998bd:0xcebdc35b2cd197a6!8m2!3d37.7525328!4d-122.4153339\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Fillmore Bagel & Bakery:\u003c/em> 1520 Fillmore Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Bakery/@37.7836479,-122.4346643,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b90ac02eb3:0xfb26b42f3af4831d!8m2!3d37.7836437!4d-122.4324703\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Hayes Valley Bagel & Coffee:\u003c/em> 537 Octavia Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Coffee/@37.7772839,-122.4271466,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a263bb8675:0x1392aff566f1c214!8m2!3d37.7772839!4d-122.4249579\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Inside the Contemporary Jewish Museum:\u003c/em> 736 Mission St, San Francisco \u003ca href=\"https://www.google.com/maps/place/736+Mission+St%2C+San+Francisco%2C+CA+94103\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Larkspur Bagelry:\u003c/em> 2227 Larkspur Landing Circle, Larkspur \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Larkspur+Bagelry/@37.947393,-122.5113227,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a4387ce842d:0x52c5b7d13eff6188!8m2!3d37.947393!4d-122.509134\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Wise Sons Tokyo:\u003c/em> Marunouchi Building B1F 2-4-1 Marunouchi Chiyoda-ku Tokyo 100-6390 Japan \u003ca href=\"https://www.google.com/maps/place/WISE+SONS+TOKYO/@35.6809891,139.7614621,17z/data=!4m8!1m2!2m1!1z44Ov44Kk44K6IOOCteODs-OCuiDjg4jjgqbjgq3jg6fjgqYgTWFydW5vdWNoaSBCdWlsZGluZyBCMUYgMi00LTEgTWFydW5vdWNoaSBDaGl5b2RhLWt1IFRva3lvIDEwMC02MzkwIEphcGFuIOadseS6rOmDveWNg-S7o-eUsOWMuuS4uOOBruWGhSAyLTQtMSDkuLjjg5Pjg6sgQjFG!3m4!1s0x60188bf9f1df2f21:0x3764b3ec6b6d6639!8m2!3d35.6809285!4d139.7635127\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/farmersmarket/\">Farmers' Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/retail-locations/\">Retail Outlets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0824-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.joseybakerbread.com/\">Josey Baker Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joseybakerbread.com/bread/\">\u003cstrong>Dark Mountain Rye and Red, White & Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>: Organic whole rye flour, sesame seeds, sunflower seeds, flax seeds, cornmeal, sourdough culture, sea salt. Price: $7.49\u003c/p>\n\u003cfigure id=\"attachment_126524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126524\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7035-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>: Organic whole wheat flour, organic whole rye flour, sourdough culture, sea salt. Price: $6.99\u003c/p>\n\u003cfigure id=\"attachment_126523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7034-new.jpg\" alt=\"Josey Baker Red, White & Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Josey Baker Bread also sells other breads that contain rye: \u003cem>Whole-Grain Wonder Bread\u003c/em>, \u003cem>Molasses Bread\u003c/em>, \u003cem>Sesame Seed Bread\u003c/em>, \u003cem>JBB Griddle Cake Mix\u003c/em>, and \u003cem>100% Stone Ground Whole Rye Flour\u003c/em> (and technically Josey said all the breads have an element of rye in them since a rye sourdough starter is used for all breads)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>\u003cbr>\nJosey's Dark Mountain Rye is savory and seedy (in a good way). It's a hearty, brawny bread that would be good for survival outings in the woods since it packs some serious loaf longevity. By day three, the rye was still soft enough to eat plain but tasted best toasted with butter. This high fiber, dense bread, is pure rye with no wheat added. The organic rye flour is freshly milled at The Mill and is also available for purchase. Only rye sourdough starter is used to bake all the breads, commercial yeast is not included.\u003c/p>\n\u003cp>Josey said he was never attracted to Jewish deli-style rye which he called, \"white bread with a token of rye and an overpowering amount of caraway.\" He was inspired by Scandinavian-style ryes like \u003ca href=\"https://www.facebook.com/annasrye/\">Anna's Daughters' Rye\u003c/a>, \u003ca href=\"http://kantinesf.com/buy-our-rye-bread/\">Kantine Sprouted Rye\u003c/a>, as well as Tartine's Danish Seeded Sprouted Rye (featured in this guide).\u003c/p>\n\u003cfigure id=\"attachment_126514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0883-use1.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126515\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0895-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>\u003cbr>\nThis hearth (round) loaf is cakey, spongy and has a unique sweet flavor that tastes amazing! When asked about this specific flavor Josey replied, \"That’s actually just a naturally occurring flavor of the red wheat that we use, and it pops like that because of the fresh Milling!!\"\u003c/p>\n\u003cp>As toast, the moist crumb remains but the crust is crispier and adds a nice textural contrast. By day three, the bread is not as spongy but is still great \u003ca href=\"http://www.businessinsider.com/we-tried-the-fancy-4-toast-san-francisco-is-going-crazy-for-2015-6\">$4 toast\u003c/a>.\u003c/p>\n\u003cp>This bread uses the same dough as the Whole-Grain Wonder Bread but the Wonder Bread is baked in a pan. These breads are mostly wheat—a blend of red and white wheat and some rye as well.\u003c/p>\n\u003cfigure id=\"attachment_126509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0841-new.jpg\" alt=\"Josey Baker Red, White & Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0963-new.jpg\" alt=\"Josey Baker Red, White & Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nJosey Baker Bread uses all organic flour and grains. The whole grain flours are milled at The Mill and the sifted flour is from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a>. \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma is the source of whole grain rye and wheat is grown in California by \u003ca href=\"https://www.communitygrains.com/our-farms/\">Fritz Durst\u003c/a> and \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a> serves as the matchmaker between JBB and Fritz.\u003c/p>\n\u003cp>Like Wise Sons and Noe Valley Bakery, Josey Baker Breads donates leftover products to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>. JBB also donates a couple of pizza parties a month and participates in auctions and raffles.\u003c/p>\n\u003cp>Josey used to be an educator so he is inclined to be supportive to local schools. JBB plans to take on high school interns this summer to give them experience working in a bakery. They have classes several times a week at The Mill and a formal apprenticeship program.\u003c/p>\n\u003cp>The bakery is green-friendly. Bags are recyclable and for wholesale deliveries large trays are used instead of bags. Sourcing organic ingredients contributes to having environmentally conscious practices. And since they deal mostly with flour and water, natural cleaning products are used.\u003c/p>\n\u003cp>When discussing employer practices Josey said, \"I am proud of our culture and business.\" JBB provides employees with flexible work schedules, pays 100% healthcare, includes dental and vision for a minimal fee, has a partnership with a yoga studio so employees pay $5 for yoga classes, feeds employees meals during shifts, and has competitive salaries that start above minimum wage. He differentiated his company practices from traditional kitchen culture which he defines as \"militaristic, hierarchical, misogynist bullshit.\" The majority of people on his management team are women and they prioritize to keep shifts at 7-8 hours.\u003c/p>\n\u003cfigure id=\"attachment_126525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7037-new.jpg\" alt=\"The Mill open kitchen and baking area behind the payment counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen and baking area behind the payment counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7043-new1.jpg\" alt=\"The Mill open kitchen baking area.\" width=\"1920\" height=\"896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen baking area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7032-new.jpg\" alt=\"Josey Baker bread for sale at The Mill.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>\u003ca href=\"http://www.themillsf.com/\">The Mill\u003c/a>:\u003c/em> 736 Divisadero Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764702,-122.4400264,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b02db73457:0x185a61a92a363ce8!8m2!3d37.776466!4d-122.4378324\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.joseybakerbread.com/where/\">Restaurants, Bars and Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0856-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Sprouted Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.tartinemanufactory.com/\">Tartine Manufactory\u003c/a> / \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery & Cafe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/bread/\">\u003cstrong>Danish Style Seeded Sprouted Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Danish Style Seeded Sprouted Rye\u003c/em>: High-extraction organic spelt flour, organic whole-grain dark rye flour, buttermilk, dark beer, dark malt syrup, water, leaven, fine sea salt, organic sprouted rye berries, sunflower seeds, whole brown flaxseeds, coarsely ground brown flaxseeds, unhulled brown sesame seeds, pumpkin seeds. Price: $13.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nTartine's \u003cem>Danish Style Seeded Sprouted Rye\u003c/em> is dense, sweet and nutty. It is great plain as thinly sliced bread but even better as warm toast spread with melted sweet butter. This sprouted rye tastes healthy and did not bother my stomach. By day three, the plain version was a bit drier but as toast it was still delicious.\u003c/p>\n\u003cfigure id=\"attachment_126558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0848-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0989-new.jpg\" alt=\"Tartine's Danish Style Rye interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAccording to co-owner/baker Chad Robertson, all the ingredients at Tartine are organic. The bakery is in partnership with a mill and a farming collective. Two mills work closely together in Washington and Oregon - \u003ca href=\"https://www.camascountrymill.com/\">Camas\u003c/a> is in Oregon, they are farmer millers and grow a lot of grains for Tartine, mill it fresh and ship it every two weeks. \u003ca href=\"http://www.cairnspring.com/\">Cairnspring Mills\u003c/a> in Skagit Valley Washington is one of the richest grain-growing regions in the world with amazing soil. Tartine is building a similar network on the East Coast where they will be expanding next year.\u003c/p>\n\u003cp>Breads are not certified kosher but they may seek out certification at some point.\u003c/p>\n\u003cp>Tartine does not typically have a lot of leftovers but when they do they donate goods to shelters that distribute food. The bakery is supportive to schools, \u003ca href=\"https://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a>, and other local community charity organizations. Tartine also provides bakery and pastry donations, gift certificates, and school tours to demonstrate the baking process in action.\u003c/p>\n\u003cp>Regarding environmental-friendly practices, Chad explains that the city of San Francisco provides business incentives to separate out recycled and compostable materials as well as increase the use of compostable products. All of Tartine's to-go containers are compostable.\u003c/p>\n\u003cp>In San Francisco, it is the law to provide healthcare to small business employees and Tartine has been offering the basic requirements: healthcare, paid sick leave, and maternity leave for quite some time. Chad claims they had been providing competitive salaries and were already paying above minimum wage when rates increased.\u003c/p>\n\u003cp>The program that Chad was most excited to talk about was the exchange program with South Korea and Japan. Tartine just opened up in Seoul and they are opening up in Tokyo later this year. They have an exchange program in place where Japanese and Korean bakers come to California to learn from the team in the United States and then bakers from the California team travel to Tokyo or Seoul to collaborate with the teams in Asia.\u003c/p>\n\u003cp>Chad said, \"For me that is something I really love. I have been doing that for a decade and I really wanted to make that opportunity available to my staff. It helps you grow – it helps anyone grow. The more you can travel and see different parts of the world, and the ways that people work, and the things that people make, along with different styles of doing things, it makes life much richer.\"\u003c/p>\n\u003cp>Chad also shared that the Asian teams are being creative, incorporating culturally specific Korean and Japanese ingredients into the Tartine breads they bake. And like the Scandinavian influence we are appreciating via the Seeded Sprouted Rye, Tartine plans to introduce the Bay Area to new breads influenced by the tastes and flavors of Korea and Japan.\u003c/p>\n\u003cfigure id=\"attachment_126563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7592-new.jpg\" alt=\"Tartine's Danish Style Rye on display along with other breads at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye on display along with other breads at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7594-new.jpg\" alt=\"Tartine's bread and pastries on display at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's bread and pastries on display at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tartinemanufactory.com/\">\u003cem>Tartine Manufactory\u003c/em>\u003c/a>: 595 Alabama Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7618501,-122.4141415,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e308f2ed1bb:0x88d7d35712aa2ba3!8m2!3d37.7618459!4d-122.4119475\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tartinebakery.com/\">\u003cem>Tartine Bakery and Cafe\u003c/em>\u003c/a>: 600 Guerrero Street San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Bakery/@37.7614211,-122.4262871,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e1807365605:0x601f7a97f0ce6c6b!8m2!3d37.7614169!4d-122.4240931\">MAP\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Final Note: Rye Love\u003c/strong>\u003cbr>\nThrough this rye exploration, I became aware of the relationship bakers have to their sourdough starter. There is a love connection that spans the time of an intimate and meaningful relationship. The starter is a living organism involved in the birth of their products, co-creating something precious, sacred and unique.\u003c/p>\n\u003cp>When Evan Bloom was told he had 10 minutes to go inside the commissary bakery fire in the Mission and take only what he needed, the eight-year old starter was at the top of the list.\u003c/p>\n\u003cp>Michael Gassen has been using the three starters: white, rye and wheat he initiated in 1993 which form the foundation of the breads and business he shares with his wife, Mary.\u003c/p>\n\u003cp>Josey Baker proudly said: “If you want to get technical about it, rye is in all of our breads because our sourdough culture is a 100% whole grain rye, so the seed from which all of our breads are made is a whole grain rye seed. Rye is at the heart of our bakery.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What was heartwarming to me was the bakers I spoke with all seemed to love their work. Their passion for the craft was reflected in the products as well as their practices. Most were invested in supporting education – both in the community as well as in their businesses. And this sense of nurturance and altruism extended to what they do on a daily basis – feeding people, creating a sense of family amongst their workers, and dough-nating to others in need.\u003c/p>\n\n","blocks":[],"excerpt":"After discovering six excellent bakeries making rye bread in the East Bay, I crossed the bridge to find four more in San Francisco. Not only was the bread excellent, but they were also businesses doing the right thing.","status":"publish","parent":0,"modified":1523810471,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":60,"wordCount":3239},"headData":{"title":"San Francisco Bakeries Doing the Rye Thing | KQED","description":"After discovering six excellent bakeries making rye bread in the East Bay, I crossed the bridge to find four more in San Francisco. Not only was the bread excellent, but they were also businesses doing the right thing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Bakeries Doing the Rye Thing","datePublished":"2018-04-11T16:39:40.000Z","dateModified":"2018-04-15T16:41:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126157 https://ww2.kqed.org/bayareabites/?p=126157","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/11/san-francisco-bakeries-doing-the-rye-thing/","disqusTitle":"San Francisco Bakeries Doing the Rye Thing","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","path":"/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As a born and bred Jewish New Yorker, I recently satisfied my craving for rye bread by exploring \u003ca href=\"https://www.kqed.org/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing\">six East Bay bakeries\u003c/a>. But with Passover over, I decided to cross the bridge to see what kind of rye San Francisco had to offer. During this bread adventure, I found four more guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. I woke up to the fact that rye bread is not synonymous with the taste of caraway and there are cultural and environmental influences that determine flavor, density and digestibility.\u003c/p>\n\u003cp>Tartine co-owner and baker Chad Robertson shared that for the past five to seven years he has been inspired by a modern grain resurgence that has dominated the bread landscape- a movement to bring back heirloom and ancient grains. He went to Denmark where heirloom Nordic grains were being revived, specifically varieties of rye popular with Danish culture and the open-faced sandwiches known as \u003ca href=\"https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d\">smørrebrød\u003c/a> (essentially, a Danish \u003ca href=\"https://en.wikipedia.org/wiki/Open_sandwich\">tartine\u003c/a>). He loved the idea of this culinary trend but realized the bread was hard on his digestion. He discovered that sprouting the rye alleviated these problems and this realization along with the recipe from his Danish chef friend, René’s Bolvig, became the inspiration for the Seeded Sprouted Rye available at Tartine (the recipe is called René’s Rye and is available in his book, Tartine Book No.3.)\u003c/p>\n\u003cfigure id=\"attachment_126447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1040-new1.jpg\" alt=\"The interiors exposed of rye breads from San Francisco bakeries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interiors exposed of rye breads from San Francisco bakeries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\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>Check out the Ryes sampled in San Francisco:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_126458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1088-new.jpg\" alt=\"Noe Valley Bakery rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://noevalleybakery.com/pages/what-we-make\">\u003cstrong>Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rye Bread\u003c/em>: Organic whole dark rye flour, organic wheat flour, organic whole wheat flour, water, sea salt, caraway seeds. Price: $5.25\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nNoe Valley Bakery's \u003cem>Rye Bread\u003c/em> is a fairly dense sour-based rye with a thick crust, chewy crumb, and strong but not too intense caraway flavor. According to co-owner/baker Michael Gassen, the rye is styled to resemble a good German rye, satisfy his wife's and mother-in-law's cravings for rye toast with cream cheese, and please Jewish East Coast transplants who, like me, miss the real deal. The crust was a bit tough when plain but became nice and crunchy when toasted. After day three, the rye was best consumed as toast with butter.\u003c/p>\n\u003cp>I found the bread scoring on this loaf to be quite attractive and Michael said it functioned to help keep the bread's cylindrical shape. To further maintain its shape, this rye goes through a long \u003ca href=\"https://www.thespruce.com/retarding-427620\">retardation\u003c/a> (a cold process versus the warm process of fermentation), is free form, and \u003ca href=\"https://en.wikipedia.org/wiki/Proofing_(baking_technique)\">proofed\u003c/a> in a \u003ca href=\"https://www.google.com/search?q=what+is+a+couche+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiHzrTCyLLaAhWBGnwKHeIWChQQ_AUICygC&biw=1279&bih=727\">couche\u003c/a> as opposed to a \u003ca href=\"https://www.google.com/search?q=what+is+a+banneton+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjhqJmOybLaAhUJr1QKHWLMB8EQ_AUICygC&biw=1279&bih=727\">banneton\u003c/a>. The sourdough starter used for this bread dates back to 1983, a blend of Italian \u003ca href=\"https://en.wikipedia.org/wiki/Muscat_(grape)\">Muscat\u003c/a> grapes and organic rye flour from Giusto's.\u003c/p>\n\u003cfigure id=\"attachment_126460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1122-new.jpg\" alt=\"Noe Valley Bakery rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAll of Noe Valley Bakery's cake and bread flours are organic and are purchased from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a> and \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>.\u003c/p>\n\u003cp>Since the bakery opened, all leftovers have been donated to Mary Risley's \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> which collects and distributes food to those in need. Recently, Noe Valley Bakery has started to work with Cathrine Sneed's \u003ca href=\"https://www.gardenproject.org/\">The Garden Project\u003c/a> whose mission is to empower at risk youth by teaching them organic gardening and landscaping skills. The food they grow gets donated to local pantries and the bakery will be contributing the bread portion of that donation. Noe Valley Bakery also does demonstrations and participates in bake sales to support local public schools.\u003c/p>\n\u003cp>Environmental best practices include working with \u003ca href=\"https://www.recology.com/recology-san-francisco/\">Recology\u003c/a> to recycle and compost. The bakery is conscious of packaging waste and makes sure use compostable materials.\u003c/p>\n\u003cp>Before San Francisco mandated that \u003ca href=\"http://sfcityoption.org/hcso-compliance/employer-spending-requirement-esr/\">small business employers provide healthcare\u003c/a> for employees, Noe Valley bakery had already been offering full and part-time employees health benefits since 1994 when the bakery opened. Michael emphasized that the management cares about what is going on, pays attention, and works to fix problems related to conflict amongst employees in the bakery. He talked about how retention has become more difficult in the bakery business due to increased competition and they try to be fair with pay increases, \"When minimum wages go up – everyone’s wages go up.\"\u003c/p>\n\u003cfigure id=\"attachment_126451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7077-new.jpg\" alt=\"Noe Valley Bakery bread display on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery bread display on 24th Street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7080-new.jpg\" alt=\"Noe Valley Bakery 24th Street interior.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery 24th Street interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Noe+Valley+Bakery/@37.7459128,-122.467453,14z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>4073 24th Street, San Francisco\u003c/li>\n\u003cli>28 West Portal Avenue, San Francisco\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0814-new.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/about/our-food/\">\u003cstrong>Jewish Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Jewish Rye Bread\u003c/em>: Flour, yeast, sea salt, water, caraway, rye flour, natural starter. Price: $8.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nWise Sons \u003cem>Jewish Rye\u003c/em> lives up to what it was intended for...a classic sandwich bread to accompany a hefty portion of pastrami or corned beef. The crumb is spongy but not mushy, the cornmeal crust adds some texture to contrast with the soft interior, and the caraway and sour flavors seem just right. The bread uses both yeast as well as natural sourdough starter to help with the leavening and the starter provides good sour flavor. This big loaf makes great toast on day one, as well as on day three.\u003c/p>\n\u003cp>Co-founder Evan Bloom grew up in Los Angeles eating seeded Jewish corn rye from \u003ca href=\"http://beasbakery.com/\">Bea's Bakery\u003c/a>, the inspiration for Wise Sons rye. According to Evan, Bea's is a main bread supplier to many of the famous LA delis.\u003c/p>\n\u003cp>\u003cem>Evan shared a tip that you can do at home:\u003c/em>\u003cbr>\n\"One trick we do in the store is called 'double baking.' When you put a loaf of bread in a plastic bag it tends to get a little soft, so we put the bread into the oven for a few minutes at 400 degrees. That gets the whole loaf extra crunchy on the outside and then when you slice it, you have this nice contrast, and your sandwich is crusty outside and soft inside, which I think is one of the keys to a good pastrami sandwich.\"\u003c/p>\n\u003cfigure id=\"attachment_126477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0921-use1.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nWise Sons uses \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a> peak performer unbleached wheat flour which is a medium gluten bread flour, for their rye. It is not organic. They also use \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> flour for the bagels they produce.\u003c/p>\n\u003cp>The ingredients used for the products are kosher but the baking facility is not. Their green practices include recycling and composting waste.\u003c/p>\n\u003cp>Wise Sons donates their leftover when they have them to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> and does many local non-profit in-kind donations for auctions and events.\u003c/p>\n\u003cp>Full comprehensive health insurance is completely covered for all employees. They offer job skills training and teach computer skills to employees who express interest. The company promotes from within whenever possible and compensates at appropriate rates above market rate. Wise Sons also offers a 401k but not many employees have taken advantage of this benefit.\u003c/p>\n\u003cfigure id=\"attachment_126473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7058-new.jpg\" alt=\"Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7063-new.jpg\" alt=\"Outside WIse Sons Deli on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside WIse Sons Deli on 24th Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>24th Street Deli:\u003c/em> 3150 24th Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Jewish+Delicatessen/@37.752537,-122.4175279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e40e70998bd:0xcebdc35b2cd197a6!8m2!3d37.7525328!4d-122.4153339\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Fillmore Bagel & Bakery:\u003c/em> 1520 Fillmore Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Bakery/@37.7836479,-122.4346643,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b90ac02eb3:0xfb26b42f3af4831d!8m2!3d37.7836437!4d-122.4324703\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Hayes Valley Bagel & Coffee:\u003c/em> 537 Octavia Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Coffee/@37.7772839,-122.4271466,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a263bb8675:0x1392aff566f1c214!8m2!3d37.7772839!4d-122.4249579\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Inside the Contemporary Jewish Museum:\u003c/em> 736 Mission St, San Francisco \u003ca href=\"https://www.google.com/maps/place/736+Mission+St%2C+San+Francisco%2C+CA+94103\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Larkspur Bagelry:\u003c/em> 2227 Larkspur Landing Circle, Larkspur \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Larkspur+Bagelry/@37.947393,-122.5113227,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a4387ce842d:0x52c5b7d13eff6188!8m2!3d37.947393!4d-122.509134\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Wise Sons Tokyo:\u003c/em> Marunouchi Building B1F 2-4-1 Marunouchi Chiyoda-ku Tokyo 100-6390 Japan \u003ca href=\"https://www.google.com/maps/place/WISE+SONS+TOKYO/@35.6809891,139.7614621,17z/data=!4m8!1m2!2m1!1z44Ov44Kk44K6IOOCteODs-OCuiDjg4jjgqbjgq3jg6fjgqYgTWFydW5vdWNoaSBCdWlsZGluZyBCMUYgMi00LTEgTWFydW5vdWNoaSBDaGl5b2RhLWt1IFRva3lvIDEwMC02MzkwIEphcGFuIOadseS6rOmDveWNg-S7o-eUsOWMuuS4uOOBruWGhSAyLTQtMSDkuLjjg5Pjg6sgQjFG!3m4!1s0x60188bf9f1df2f21:0x3764b3ec6b6d6639!8m2!3d35.6809285!4d139.7635127\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/farmersmarket/\">Farmers' Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/retail-locations/\">Retail Outlets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0824-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.joseybakerbread.com/\">Josey Baker Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joseybakerbread.com/bread/\">\u003cstrong>Dark Mountain Rye and Red, White & Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>: Organic whole rye flour, sesame seeds, sunflower seeds, flax seeds, cornmeal, sourdough culture, sea salt. Price: $7.49\u003c/p>\n\u003cfigure id=\"attachment_126524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126524\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7035-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>: Organic whole wheat flour, organic whole rye flour, sourdough culture, sea salt. Price: $6.99\u003c/p>\n\u003cfigure id=\"attachment_126523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7034-new.jpg\" alt=\"Josey Baker Red, White & Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Josey Baker Bread also sells other breads that contain rye: \u003cem>Whole-Grain Wonder Bread\u003c/em>, \u003cem>Molasses Bread\u003c/em>, \u003cem>Sesame Seed Bread\u003c/em>, \u003cem>JBB Griddle Cake Mix\u003c/em>, and \u003cem>100% Stone Ground Whole Rye Flour\u003c/em> (and technically Josey said all the breads have an element of rye in them since a rye sourdough starter is used for all breads)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>\u003cbr>\nJosey's Dark Mountain Rye is savory and seedy (in a good way). It's a hearty, brawny bread that would be good for survival outings in the woods since it packs some serious loaf longevity. By day three, the rye was still soft enough to eat plain but tasted best toasted with butter. This high fiber, dense bread, is pure rye with no wheat added. The organic rye flour is freshly milled at The Mill and is also available for purchase. Only rye sourdough starter is used to bake all the breads, commercial yeast is not included.\u003c/p>\n\u003cp>Josey said he was never attracted to Jewish deli-style rye which he called, \"white bread with a token of rye and an overpowering amount of caraway.\" He was inspired by Scandinavian-style ryes like \u003ca href=\"https://www.facebook.com/annasrye/\">Anna's Daughters' Rye\u003c/a>, \u003ca href=\"http://kantinesf.com/buy-our-rye-bread/\">Kantine Sprouted Rye\u003c/a>, as well as Tartine's Danish Seeded Sprouted Rye (featured in this guide).\u003c/p>\n\u003cfigure id=\"attachment_126514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0883-use1.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126515\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0895-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>\u003cbr>\nThis hearth (round) loaf is cakey, spongy and has a unique sweet flavor that tastes amazing! When asked about this specific flavor Josey replied, \"That’s actually just a naturally occurring flavor of the red wheat that we use, and it pops like that because of the fresh Milling!!\"\u003c/p>\n\u003cp>As toast, the moist crumb remains but the crust is crispier and adds a nice textural contrast. By day three, the bread is not as spongy but is still great \u003ca href=\"http://www.businessinsider.com/we-tried-the-fancy-4-toast-san-francisco-is-going-crazy-for-2015-6\">$4 toast\u003c/a>.\u003c/p>\n\u003cp>This bread uses the same dough as the Whole-Grain Wonder Bread but the Wonder Bread is baked in a pan. These breads are mostly wheat—a blend of red and white wheat and some rye as well.\u003c/p>\n\u003cfigure id=\"attachment_126509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0841-new.jpg\" alt=\"Josey Baker Red, White & Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0963-new.jpg\" alt=\"Josey Baker Red, White & Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nJosey Baker Bread uses all organic flour and grains. The whole grain flours are milled at The Mill and the sifted flour is from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a>. \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma is the source of whole grain rye and wheat is grown in California by \u003ca href=\"https://www.communitygrains.com/our-farms/\">Fritz Durst\u003c/a> and \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a> serves as the matchmaker between JBB and Fritz.\u003c/p>\n\u003cp>Like Wise Sons and Noe Valley Bakery, Josey Baker Breads donates leftover products to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>. JBB also donates a couple of pizza parties a month and participates in auctions and raffles.\u003c/p>\n\u003cp>Josey used to be an educator so he is inclined to be supportive to local schools. JBB plans to take on high school interns this summer to give them experience working in a bakery. They have classes several times a week at The Mill and a formal apprenticeship program.\u003c/p>\n\u003cp>The bakery is green-friendly. Bags are recyclable and for wholesale deliveries large trays are used instead of bags. Sourcing organic ingredients contributes to having environmentally conscious practices. And since they deal mostly with flour and water, natural cleaning products are used.\u003c/p>\n\u003cp>When discussing employer practices Josey said, \"I am proud of our culture and business.\" JBB provides employees with flexible work schedules, pays 100% healthcare, includes dental and vision for a minimal fee, has a partnership with a yoga studio so employees pay $5 for yoga classes, feeds employees meals during shifts, and has competitive salaries that start above minimum wage. He differentiated his company practices from traditional kitchen culture which he defines as \"militaristic, hierarchical, misogynist bullshit.\" The majority of people on his management team are women and they prioritize to keep shifts at 7-8 hours.\u003c/p>\n\u003cfigure id=\"attachment_126525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7037-new.jpg\" alt=\"The Mill open kitchen and baking area behind the payment counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen and baking area behind the payment counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7043-new1.jpg\" alt=\"The Mill open kitchen baking area.\" width=\"1920\" height=\"896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen baking area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7032-new.jpg\" alt=\"Josey Baker bread for sale at The Mill.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>\u003ca href=\"http://www.themillsf.com/\">The Mill\u003c/a>:\u003c/em> 736 Divisadero Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764702,-122.4400264,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b02db73457:0x185a61a92a363ce8!8m2!3d37.776466!4d-122.4378324\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.joseybakerbread.com/where/\">Restaurants, Bars and Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0856-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Sprouted Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.tartinemanufactory.com/\">Tartine Manufactory\u003c/a> / \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery & Cafe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/bread/\">\u003cstrong>Danish Style Seeded Sprouted Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Danish Style Seeded Sprouted Rye\u003c/em>: High-extraction organic spelt flour, organic whole-grain dark rye flour, buttermilk, dark beer, dark malt syrup, water, leaven, fine sea salt, organic sprouted rye berries, sunflower seeds, whole brown flaxseeds, coarsely ground brown flaxseeds, unhulled brown sesame seeds, pumpkin seeds. Price: $13.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nTartine's \u003cem>Danish Style Seeded Sprouted Rye\u003c/em> is dense, sweet and nutty. It is great plain as thinly sliced bread but even better as warm toast spread with melted sweet butter. This sprouted rye tastes healthy and did not bother my stomach. By day three, the plain version was a bit drier but as toast it was still delicious.\u003c/p>\n\u003cfigure id=\"attachment_126558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0848-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0989-new.jpg\" alt=\"Tartine's Danish Style Rye interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAccording to co-owner/baker Chad Robertson, all the ingredients at Tartine are organic. The bakery is in partnership with a mill and a farming collective. Two mills work closely together in Washington and Oregon - \u003ca href=\"https://www.camascountrymill.com/\">Camas\u003c/a> is in Oregon, they are farmer millers and grow a lot of grains for Tartine, mill it fresh and ship it every two weeks. \u003ca href=\"http://www.cairnspring.com/\">Cairnspring Mills\u003c/a> in Skagit Valley Washington is one of the richest grain-growing regions in the world with amazing soil. Tartine is building a similar network on the East Coast where they will be expanding next year.\u003c/p>\n\u003cp>Breads are not certified kosher but they may seek out certification at some point.\u003c/p>\n\u003cp>Tartine does not typically have a lot of leftovers but when they do they donate goods to shelters that distribute food. The bakery is supportive to schools, \u003ca href=\"https://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a>, and other local community charity organizations. Tartine also provides bakery and pastry donations, gift certificates, and school tours to demonstrate the baking process in action.\u003c/p>\n\u003cp>Regarding environmental-friendly practices, Chad explains that the city of San Francisco provides business incentives to separate out recycled and compostable materials as well as increase the use of compostable products. All of Tartine's to-go containers are compostable.\u003c/p>\n\u003cp>In San Francisco, it is the law to provide healthcare to small business employees and Tartine has been offering the basic requirements: healthcare, paid sick leave, and maternity leave for quite some time. Chad claims they had been providing competitive salaries and were already paying above minimum wage when rates increased.\u003c/p>\n\u003cp>The program that Chad was most excited to talk about was the exchange program with South Korea and Japan. Tartine just opened up in Seoul and they are opening up in Tokyo later this year. They have an exchange program in place where Japanese and Korean bakers come to California to learn from the team in the United States and then bakers from the California team travel to Tokyo or Seoul to collaborate with the teams in Asia.\u003c/p>\n\u003cp>Chad said, \"For me that is something I really love. I have been doing that for a decade and I really wanted to make that opportunity available to my staff. It helps you grow – it helps anyone grow. The more you can travel and see different parts of the world, and the ways that people work, and the things that people make, along with different styles of doing things, it makes life much richer.\"\u003c/p>\n\u003cp>Chad also shared that the Asian teams are being creative, incorporating culturally specific Korean and Japanese ingredients into the Tartine breads they bake. And like the Scandinavian influence we are appreciating via the Seeded Sprouted Rye, Tartine plans to introduce the Bay Area to new breads influenced by the tastes and flavors of Korea and Japan.\u003c/p>\n\u003cfigure id=\"attachment_126563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7592-new.jpg\" alt=\"Tartine's Danish Style Rye on display along with other breads at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye on display along with other breads at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7594-new.jpg\" alt=\"Tartine's bread and pastries on display at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's bread and pastries on display at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tartinemanufactory.com/\">\u003cem>Tartine Manufactory\u003c/em>\u003c/a>: 595 Alabama Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7618501,-122.4141415,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e308f2ed1bb:0x88d7d35712aa2ba3!8m2!3d37.7618459!4d-122.4119475\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tartinebakery.com/\">\u003cem>Tartine Bakery and Cafe\u003c/em>\u003c/a>: 600 Guerrero Street San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Bakery/@37.7614211,-122.4262871,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e1807365605:0x601f7a97f0ce6c6b!8m2!3d37.7614169!4d-122.4240931\">MAP\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Final Note: Rye Love\u003c/strong>\u003cbr>\nThrough this rye exploration, I became aware of the relationship bakers have to their sourdough starter. There is a love connection that spans the time of an intimate and meaningful relationship. The starter is a living organism involved in the birth of their products, co-creating something precious, sacred and unique.\u003c/p>\n\u003cp>When Evan Bloom was told he had 10 minutes to go inside the commissary bakery fire in the Mission and take only what he needed, the eight-year old starter was at the top of the list.\u003c/p>\n\u003cp>Michael Gassen has been using the three starters: white, rye and wheat he initiated in 1993 which form the foundation of the breads and business he shares with his wife, Mary.\u003c/p>\n\u003cp>Josey Baker proudly said: “If you want to get technical about it, rye is in all of our breads because our sourdough culture is a 100% whole grain rye, so the seed from which all of our breads are made is a whole grain rye seed. Rye is at the heart of our bakery.”\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>What was heartwarming to me was the bakers I spoke with all seemed to love their work. Their passion for the craft was reflected in the products as well as their practices. Most were invested in supporting education – both in the community as well as in their businesses. And this sense of nurturance and altruism extended to what they do on a daily basis – feeding people, creating a sense of family amongst their workers, and dough-nating to others in need.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing","authors":["5014"],"categories":["bayareabites_109","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_13421","bayareabites_3148","bayareabites_12360","bayareabites_16076","bayareabites_3147","bayareabites_12122","bayareabites_14923"],"featImg":"bayareabites_126440","label":"source_bayareabites_126157"},"bayareabites_119847":{"type":"posts","id":"bayareabites_119847","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119847","score":null,"sort":[1503345730000]},"guestAuthors":[],"slug":"crispety-crunchety-ooey-gooey-chewy-my-search-for-a-better-bay-area-cookie","title":"Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie","publishDate":1503345730,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As with any such testimonial, I must first admit: I'm a cookie-holic. I know I have a problem. Put a cookie in front of me and glance away. Turn back to see me, mouth full with a \"what cookie? I didn't see any cookie...\" look on my face. Crunch. Chew. Gulp. Ahh. It was worth it. \u003c/p>\n\u003cp>Also, I am not of such an age or genetic disposition that I can eat just anything and still use the normal notches on my favorite belt. Therefore, as with any addict, I must create strict rules regarding my cookie consumption, which are the very same I have applied to this search for a better Bay Area cookie. \u003c/p>\n\u003cp>First, the treat in question must be more than just a sugar delivery system. I am thinking here most specifically about Mrs. Fields and others that follow that paradigm (Specialty's, for example). I do not know what Debbi Fields' cookies were like when she opened her first store in 1977 Palo Alto, but after the franchise grew, these cookies became large, gooey and especially sweet. Given the endurance and popularity of the brand, this is the kind of cookie most people imagine when they feel the urge. In my humble opinion, these cookies are too much -- too large and too sugary. Since I am an addict, I have to be careful. I am looking less for sweetness and more for delicacy. Therefore my second criterion is specialness; I want the cookie to be something unique. Given the Bay Area's enduring love affair with food, this isn't hard to find. It is not unusual for our local pastry chefs to turn sugar, butter and flour into bite-sized treats proudly labeled \"local.\" These are the cookies that feed my addiction. These are the cookies featured in this post. \u003c/p>\n\u003cp>One final bit of business must round out this preamble. Even though it took more than a month for me to research and explore various bakeries and pastry shops in the Bay Area, there is no way I could be comprehensive. The more I discovered, the more vast the field became. Cookies are a constellation and I have only been able to discover some of its brighter stars. Please share your recommendations in the comments section below. I have no trouble committing now to gobbling my way through dozens more cookies in search of those special few for part two. \u003c/p>\n\u003cp>My first bites proved elusive. I took a trip to Craftsman and Wolves on Valencia Street in San Francisco, but decided to just keep walking because, really, they specialize in gorgeous little pastries and their cookie selection was slim when I stopped in. I followed this with a peek into CREAM on 16th Street, lured by the slogan \"Cookies Rule Everything Around Me,\" but alas, the cookie selection was similar to the Mrs. Fields model and really, CREAM is about ice cream sandwiches, and some things just had to be left outside the purview of this post. (But if I were to include an ice cream & cookie sandwich, it would most definitely be from Miette!)\u003c/p>\n\u003cfigure id=\"attachment_119850\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/neighbor.jpg\" alt=\"Neighbor Bakehouse's Passion Fruit Macaroo\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Neighbor Bakehouse's Passion Fruit Macaroon \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighbor Bakehouse\u003c/strong>\u003cbr>\nNext I visited Greg and Christine Mindel's \u003ca href=\"http://www.neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a> in San Francisco's Dogpatch on Third Street. As with most great food experiences in the city, I knew this place had opened when a long line began forming outside on the regular in 2016. This is just a normal part of city living; anything good is worth waiting for. So I put on my sunscreen and stood in line. But once inside, I was met with a phantasmagoria of delicious baked treats, most of them savory. I bought a loaf of bread and a Ginger Pull-Apart because... Well, the reasons should be obvious. But the cookie selection was minimal. If you are going to Neighbor Bakehouse, you will probably spend the calories on an Apple Hand Pie or Pistachio Blackberry Twice Baked. I soon discovered that the bakery specializes in subtlety. The Oat Pecan Coconut Chocolate cookie was big and broad, crisp on the edges with a soft center, but the flavors were mild. The cookie was a little too subdued for my tastes. However, the Passion Fruit Macaroon was truly unique. It presented as the Platonic version of a macaroon, what the domed and caramelized cookie must look like in the world of ideal forms. The coconut was deprecated in both flavor and texture, leaving an afterglow of passion fruit in the mouth that lasted long after all hints of the cookie had drifted into history. Sigh.\u003c/p>\n\u003cfigure id=\"attachment_119851\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/firebrand.jpg\" alt=\"Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Firebrand Artisan Breads\u003c/strong>\u003cbr>\nNext I took a trip to Matt Kreutz's \u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\">Firebrand Artisan Breads\u003c/a> on Broadway in Oakland, where I encountered one of my favorite Bay Area cookies. Naturally, since this has been Kreutz's specialty since 2008, the breads are amazing. You will probably need to get a loaf to go. But the cookies are pretty special too, reflecting an elevated level of craftsmanship. Each one is an experience, each cookie unique. All are sizable, spanning the palm of my hand. I got one of each flavor, tasted each one immediately and then doled out my precious stash over the next day or so. The Salted Chocolate Chip boasts a generous portion of bittersweet chocolate chips or chunks for its volume, topped by large crystal flakes of sea salt. Put the salt side of the cookie on your tongue to enhance the chocolate jolt. The Oatmeal cookie crumbles in your mouth. It's so delicate that it sort of falls apart and rebuilds itself as a flavor package of warm roasted oats and finely chopped nuts while you chew. Of all the oatmeal cookies I tasted, this was one of the oatiest. The Molasses Ginger cookie was tender and cakey. It looked like the face of Mars, canals made of molasses, brown sugar and butter with a dusting of sugar crystals gleaming on its surface. It's telling that this is a Molasses Ginger rather than a Ginger Molasses because that does indeed reflect the hierarchy of featured flavors. But the standout cookie in the bunch was the Lemon Lavender. It's the one you won't mind loosening the belt for. Have two! Starting with a whisper-perfect lemon yellow hue and a halo of lacy caramelization around the perimeter, the cookie starts with a crispy snap and then delivers a rush of juicy lemon tang in the long finish. It’s fragrantly amazing, like lemon blossoms in spring married with summer’s heady lavender. It's like a cookie version of Shaker Lemon Pie, which is made by slicing whole lemons (rind, pith and fruit) paper thin and baking them in a tender pastry that satisfies every lemon lover’s desire. Yum.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bakesale Betty\u003c/strong>\u003cbr>\nSpeaking of Oakland, whenever I have the chance I stand in line at the corner of Telegraph and 51st for \u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty's\u003c/a> famous fried chicken sandwich with jalapeno slaw. I am always sure to take a pair of the Pecan Shortbreads home for dessert. They are substantial enough to share, perfectly tender with rough-cut pecans folded throughout. I love the way this cookie crumbles in my mouth, delivering toasty pecan chunks and buttery shortbread morsels that make merry between the teeth. Go for the sandwich. Leave with the cookie.\u003c/p>\n\u003cfigure id=\"attachment_119852\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/yvonnes.jpg\" alt=\"Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Yvonne's Southern Sweets\u003c/strong>\u003cbr>\nNow that I have mentioned Butter Pecan, I have to go back across the bay and out to Hunter's Point for a butter cookie from the other side of the spectrum. \u003ca href=\"http://www.yvonnessouthernsweets.com/\" target=\"_blank\">Yvonne's Southern Sweets\u003c/a>, located at Third and Shafter, is known for traditional southern fare like sweet potato pie and peach cobbler, but the business started when Yvonne Hines began making pecan pralines and sharing them with friends. This is a traditional confection from the old south, so it's a little too sweet for me. However, I love her \"Ol' School\" Butter Cookies. In contrast to Bakesale Betty’s big butter shortbreads, Yvonne’s bake up crisp and snappy, like a homemade version of those you might find in a Swedish tin. These are sweet, dunk-worthy biscuits that stand up to milk but then melt in the mouth.\u003c/p>\n\u003cfigure id=\"attachment_119884\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/marla.jpg\" alt=\"A selection of cookies from MARLA Bakery\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A selection of cookies from MARLA Bakery \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MARLA Bakery\u003c/strong>\u003cbr>\nWhile we are on the subject of traditional recipes, \u003ca href=\"https://www.marlabakery.com/\" target=\"_blank\">MARLA Bakery\u003c/a> on Balboa Street at 37th Avenue yields a selection of petite cookies reminiscent of those grandma, who survived the Great Depression, used to make. MARLA is an acronym for the people who inspired co-founders Amy Brown and Joe Wolf to cook, which explains this quote on the bakery's about page: \"Like history, food does not spring forth from the ether. Food is always informed by what came before and is as much a product of memory as the present.\" This sentiment is beautifully illustrated in MARLA's cookies. They are delicious treats, not too sweet, each with a distinct personality that boasts a clarity of flavor. Every selection has the perfect chewiness, not too cakey, not too crisp. Their Chocolate Chip is all about the cocoa nibs, crunchy little nutlets of tongue tickling delight. It's interesting that the Triple Ginger is named so because, to me it rings true as full-throttle old-fashioned molasses, once again like grandma's. But MARLA’s standout is their Dark Chocolate Chunk, a super black creation packed with a powerful chocolate nose and delivering a beautiful brownie finish, all in one small unassuming cookie just bigger than an Oreo. The best way to describe the taste of the DCC is \"dark.\"\u003c/p>\n\u003cp>\u003cstrong>Miette\u003c/strong>\u003cbr>\nAlso on the “dark” spectrum, \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> (at various locations, including Hayes Valley and the Ferry Building in SF) has a superb chocolate wafer sold in a pack of ten. Similar in flavor to MARLA's Dark Chocolate Chunk, it's crispier, while remaining surprisingly tender. All three of Miette’s wafer flavors (including ginger and graham cracker) are worthy of an addict’s late night fix. I alternate between them depending on my mood, even though it's dangerous to keep a 10-pack in the house. However, I find these cookies so satisfying, it feels plain gluttonous to eat more than two with a small glass of milk. \u003c/p>\n\u003cfigure id=\"attachment_119885\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/littlebee.jpg\" alt=\"Little Bee's Brown Butter Pecan and more\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Little Bee's Brown Butter Pecan and more \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Little Bee Baking\u003c/strong>\u003cbr>\nBernal Heights' \u003ca href=\"http://www.littlebeebakingsf.com/\" target=\"_blank\">Little Bee\u003c/a> specializes in an assortment of diminutive cookies, all silver dollar sized. Some offerings suffer from being unfocussed flavor-wise, though the chocolate chip or oatmeal are both perfectly reasonable entries in their category. However, the Brown Butter Pecan cookie, which is in the shape of a small thumb drop with a whole pecan on top is just darling (that's a dainty yet apt word for the delicate cookie). It smells of cinnamon and has just the right crisp feel on the teeth. Little Bee's Lavender Cornmeal alone was worth the hike up Cortland. (Looks like there may sometimes be a Rosemary version as well.) A crisp, mouthy grit of cornmeal gets you going while the butter and lavender flavors come together for a strong finish. This cookie is special, I should have bought six. \u003c/p>\n\u003cfigure id=\"attachment_119886\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookies.jpg\" alt=\"A couple of Anthony's cookies\" width=\"1400\" height=\"906\" class=\"size-full wp-image-119886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-520x337.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A couple of Anthony's cookies. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anthony's Cookies\u003c/strong>\u003cbr>\nFor medium-sized cookies, the kind you would bake for yourself at home, you can always stop by \u003ca href=\"http://anthonyscookies.com/\" target=\"_blank\">Anthony's Cookies\u003c/a> on Valencia at 25th Street in San Francisco. Founded by Anthony Lucas while he was studying accounting at SF State, the business began with Lucas selling cookies out of his car and has blossomed into a permanent location on Valencia Street and a newly opened store in Berkeley. Anthony’s has a whole range of flavors, but my favorite, the one I found most distinctive, was the Cinnamon Spice. It's like a brown sugar version of a snickerdoodle. While most traditional snickerdoodles taste a little metallic to me, Anthony's has a dark rich tone with really solid spicy (hint of clove?) flavor, a crisp edge with a chewy center. Anthony's cookies are really like the ones you would make for yourself, if you knew how to bake and could find the time. \u003c/p>\n\u003cfigure id=\"attachment_120021\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookieforbreakfast.jpg\" alt=\"\" width=\"1400\" height=\"1050\" class=\"size-full wp-image-120021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-520x390.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jane's Cookie for Breakfast in its proper setting \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jane\u003c/strong>\u003cbr>\nBack in the land of large cookies, Jane the Bakery on Geary at Steiner in San Francisco features a collection of sizable (think hockey puck) cookies that are more like a meal than dessert. \u003ca href=\"http://www.itsjane.com/\" target=\"_blank\">Jane the Bakery\u003c/a> is connected to Jane on Fillmore and Jane on Larkin. I understand from Jane's website that their menu is always evolving, so it's not surprising that the cookies I tried are not listed there. I was told that the best cookie at Jane is the Chocolate Chip Toffee, which was sold out. Naturally. So I tried the Crazy Cookie because I liked the name (lacy, crunchy, toffee, marshmallow, corn flakes) and picked up a (not very spicy) Ginger, but the standout was the aptly named \"Cookie for Breakfast.\" This was seriously a meal in cookie form. Buy one, put it in a bowl of milk and you've got oat and nut granola for breakfast. This cookie is dense with chopped nuts and chunks of tropical fruit. Seriously, it really is breakfast in a cookie just as advertised, a concept which might be Jane's specialty, since another cookie of interest there was the Cap'n Crunch Cookie.\u003c/p>\n\u003cfigure id=\"attachment_119853\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cheesboard.jpg\" alt=\"Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies\" width=\"1400\" height=\"935\" class=\"size-full wp-image-119853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-520x347.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Cheese Board Collective\u003c/strong>\u003cbr>\nWhile on the topic of largeness, Berkeley's \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Collective\u003c/a> delivers the goods. What started as a cheese shop has since become a worker-owned collective bakery and pizzeria that retains the swirl of the peasant skirt in its casual atmosphere. They feature not so much cookies as cookie slabs. These are weighty affairs that deliver in value and flavor. I picked up a Hazelnut Butter Cookie, a Double Chocolate and a Ginger. The Cheese Board's Butter Cookie is among the finest in the bay, creamy with an overwhelming nuttiness. The Ginger Cookie was super tender, crispy on the outside and gooey on the inside. It had a strong molasses nose, but the flavor didn't live up to the promise of the aroma. However, the Double Chocolate made me wonder if I needed a prescription to eat such a thing. It's appropriately heady chocolate rush gave way to substantial, melty chocolate chips that put the bitter in bittersweet. \u003c/p>\n\u003cfigure id=\"attachment_119854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartineothers.jpg\" alt=\"Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tartine\u003c/strong>\u003cbr>\nNaturally, one could not discuss Bay Area pastry without a trip to Elizabeth Prueitt and Chad Robertson's \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> Bakery at the corner of 18th Street and Guerrero in San Francisco. (For an extended selection, visit Tartine Manufactory at Alabama and 18th, cookies become available for lunch and disappear at dinner.) Once at Tartine, I was met with the familiar 30-minute wait, again the badge of excellence for San Francisco's most popular food destinations. I've stood in this line many times before, so I knew what was waiting at the other end would be worth it. However, I have never waited for Tartine's cookies. When I could get a delicious morning bun or lemon tart (two of my favorite things in the whole world), would I be wasting my day if I just walked away with cookies? Once again, this is the calculation a cookie addict must make. It might be blasphemous to say, but sometimes there are things even better than cookies. I decided on an assortment, featuring one Chocolate Chip, a Mexican Wedding cookie (I have yet to find a great Mexican bakery that specializes in cookies, empanadas -- yes, cookies -- no, please help), a Chocolate Salted Rye and a Rocher. That last I chose just because it is so bizarre looking, a Dr Seussian ecru meringue that I felt certain would be a page turner. \u003c/p>\n\u003cfigure id=\"attachment_119855\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartine_chocochip.jpg\" alt=\"Tartine's Chocolate Chip cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Chocolate Chip cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I wasn't disappointed. I knew I wouldn't be. These fine bakers are in the business of pushing taste more than sugar. They make food experiences and every one of these cookies bathed the mouth with a distinct flavor, each quite unique, different from its shelf-mate and unlike anything found in any other area bakery. The Rocher landed me hard in a pique of nostalgia, reminiscent of the Abba Zabba candy bars of my youth, but without the risk to my dental work. It's like a white nougat, very light and nutty, with a fragile shell and pillowy center. The Chocolate Salted Rye and Mexican Wedding cookies were both superb, but the other real standout was the Chocolate Chip (Aha!), which is a thin, lacy disc the size of an outstretched palm. I bit into it and it shattered in my mouth, delivering a complex combination of deeply roasted nuts and rich, high-end dark chocolate flavor. This cookie is unlike any other chocolate chip I have ever tasted. \u003c/p>\n\u003cfigure id=\"attachment_120023\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fignewtons.jpg\" alt=\"\" width=\"1400\" height=\"952\" class=\"size-full wp-image-120023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">My favorite cookie in the Bay Area is Piccino's Fig Newton. They are so delicate that it is almost impossible to get them home in one piece to photograph. Here they are pictured in their natural habitat on the counter of Piccino. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Piccino Coffee Bar\u003c/strong>\u003cbr>\nFinally, my favorite cookies in the Bay Area are regularly found at \u003ca href=\"http://piccino.com/coffee-bar\" target=\"_blank\">Piccino Coffee Bar\u003c/a>, located on the side of Sher Rogat and Margherita Stewart Sagan's Piccino Pizzeria at Minnesota and 22nd Streets in San Francisco's Dogpatch. Nearly every cookie they make is special, but the highlights are a flourless (and I never eat flourless) Chocolate Spice Cookie that delivers a prickly chili kick atop its bittersweet chocolate body and a 50¢-piece-sized Ginger Cookie worth every penny of it’s $1.25 price. But mostly I hit up Piccino for their signature Fig Newton. It seems no one else in the area makes one, so that's a bonus. This cookie is indeed tender, cakey, golden and flaky outside, ooey, gooey, rich and chewy inside. And we all know what happens when you wrap the inside in the outside! Like Tartine, the cookies at Piccino are distinctive, each with flavors that express the details and refinement of their baker. I love this approach because one or two cookies truly satisfies my addict's cravings and there really is no need or desire to eat more. Good for the belt! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Addendum:\u003c/strong> While I am always up for a Piccino Fig Newton, if you arrive and they have made canelle, all too rare these days, abandon your cookie plans and just get one. Like I said, even for a cookie-holic, there are sometimes things more satisfying than cookies. \u003c/p>\n\u003cfigure id=\"attachment_119856\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/done.jpg\" alt=\"It was a tough job, but truly someone had to do it.\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/done.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">It was a tough job, but truly someone had to do it.\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Need a cookie fix? Find out where to get some of the most distinctive cookies in San Francisco, Oakland and Berkeley. ","status":"publish","parent":0,"modified":1503495815,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":3194},"headData":{"title":"Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie | KQED","description":"Need a cookie fix? Find out where to get some of the most distinctive cookies in San Francisco, Oakland and Berkeley. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie","datePublished":"2017-08-21T20:02:10.000Z","dateModified":"2017-08-23T13:43:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119847 https://ww2.kqed.org/bayareabites/?p=119847","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/21/crispety-crunchety-ooey-gooey-chewy-my-search-for-a-better-bay-area-cookie/","disqusTitle":"Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/119847/crispety-crunchety-ooey-gooey-chewy-my-search-for-a-better-bay-area-cookie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As with any such testimonial, I must first admit: I'm a cookie-holic. I know I have a problem. Put a cookie in front of me and glance away. Turn back to see me, mouth full with a \"what cookie? I didn't see any cookie...\" look on my face. Crunch. Chew. Gulp. Ahh. It was worth it. \u003c/p>\n\u003cp>Also, I am not of such an age or genetic disposition that I can eat just anything and still use the normal notches on my favorite belt. Therefore, as with any addict, I must create strict rules regarding my cookie consumption, which are the very same I have applied to this search for a better Bay Area cookie. \u003c/p>\n\u003cp>First, the treat in question must be more than just a sugar delivery system. I am thinking here most specifically about Mrs. Fields and others that follow that paradigm (Specialty's, for example). I do not know what Debbi Fields' cookies were like when she opened her first store in 1977 Palo Alto, but after the franchise grew, these cookies became large, gooey and especially sweet. Given the endurance and popularity of the brand, this is the kind of cookie most people imagine when they feel the urge. In my humble opinion, these cookies are too much -- too large and too sugary. Since I am an addict, I have to be careful. I am looking less for sweetness and more for delicacy. Therefore my second criterion is specialness; I want the cookie to be something unique. Given the Bay Area's enduring love affair with food, this isn't hard to find. It is not unusual for our local pastry chefs to turn sugar, butter and flour into bite-sized treats proudly labeled \"local.\" These are the cookies that feed my addiction. These are the cookies featured in this post. \u003c/p>\n\u003cp>One final bit of business must round out this preamble. Even though it took more than a month for me to research and explore various bakeries and pastry shops in the Bay Area, there is no way I could be comprehensive. The more I discovered, the more vast the field became. Cookies are a constellation and I have only been able to discover some of its brighter stars. Please share your recommendations in the comments section below. I have no trouble committing now to gobbling my way through dozens more cookies in search of those special few for part two. \u003c/p>\n\u003cp>My first bites proved elusive. I took a trip to Craftsman and Wolves on Valencia Street in San Francisco, but decided to just keep walking because, really, they specialize in gorgeous little pastries and their cookie selection was slim when I stopped in. I followed this with a peek into CREAM on 16th Street, lured by the slogan \"Cookies Rule Everything Around Me,\" but alas, the cookie selection was similar to the Mrs. Fields model and really, CREAM is about ice cream sandwiches, and some things just had to be left outside the purview of this post. (But if I were to include an ice cream & cookie sandwich, it would most definitely be from Miette!)\u003c/p>\n\u003cfigure id=\"attachment_119850\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/neighbor.jpg\" alt=\"Neighbor Bakehouse's Passion Fruit Macaroo\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Neighbor Bakehouse's Passion Fruit Macaroon \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighbor Bakehouse\u003c/strong>\u003cbr>\nNext I visited Greg and Christine Mindel's \u003ca href=\"http://www.neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a> in San Francisco's Dogpatch on Third Street. As with most great food experiences in the city, I knew this place had opened when a long line began forming outside on the regular in 2016. This is just a normal part of city living; anything good is worth waiting for. So I put on my sunscreen and stood in line. But once inside, I was met with a phantasmagoria of delicious baked treats, most of them savory. I bought a loaf of bread and a Ginger Pull-Apart because... Well, the reasons should be obvious. But the cookie selection was minimal. If you are going to Neighbor Bakehouse, you will probably spend the calories on an Apple Hand Pie or Pistachio Blackberry Twice Baked. I soon discovered that the bakery specializes in subtlety. The Oat Pecan Coconut Chocolate cookie was big and broad, crisp on the edges with a soft center, but the flavors were mild. The cookie was a little too subdued for my tastes. However, the Passion Fruit Macaroon was truly unique. It presented as the Platonic version of a macaroon, what the domed and caramelized cookie must look like in the world of ideal forms. The coconut was deprecated in both flavor and texture, leaving an afterglow of passion fruit in the mouth that lasted long after all hints of the cookie had drifted into history. Sigh.\u003c/p>\n\u003cfigure id=\"attachment_119851\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/firebrand.jpg\" alt=\"Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Firebrand Artisan Breads\u003c/strong>\u003cbr>\nNext I took a trip to Matt Kreutz's \u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\">Firebrand Artisan Breads\u003c/a> on Broadway in Oakland, where I encountered one of my favorite Bay Area cookies. Naturally, since this has been Kreutz's specialty since 2008, the breads are amazing. You will probably need to get a loaf to go. But the cookies are pretty special too, reflecting an elevated level of craftsmanship. Each one is an experience, each cookie unique. All are sizable, spanning the palm of my hand. I got one of each flavor, tasted each one immediately and then doled out my precious stash over the next day or so. The Salted Chocolate Chip boasts a generous portion of bittersweet chocolate chips or chunks for its volume, topped by large crystal flakes of sea salt. Put the salt side of the cookie on your tongue to enhance the chocolate jolt. The Oatmeal cookie crumbles in your mouth. It's so delicate that it sort of falls apart and rebuilds itself as a flavor package of warm roasted oats and finely chopped nuts while you chew. Of all the oatmeal cookies I tasted, this was one of the oatiest. The Molasses Ginger cookie was tender and cakey. It looked like the face of Mars, canals made of molasses, brown sugar and butter with a dusting of sugar crystals gleaming on its surface. It's telling that this is a Molasses Ginger rather than a Ginger Molasses because that does indeed reflect the hierarchy of featured flavors. But the standout cookie in the bunch was the Lemon Lavender. It's the one you won't mind loosening the belt for. Have two! Starting with a whisper-perfect lemon yellow hue and a halo of lacy caramelization around the perimeter, the cookie starts with a crispy snap and then delivers a rush of juicy lemon tang in the long finish. It’s fragrantly amazing, like lemon blossoms in spring married with summer’s heady lavender. It's like a cookie version of Shaker Lemon Pie, which is made by slicing whole lemons (rind, pith and fruit) paper thin and baking them in a tender pastry that satisfies every lemon lover’s desire. Yum.\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>Bakesale Betty\u003c/strong>\u003cbr>\nSpeaking of Oakland, whenever I have the chance I stand in line at the corner of Telegraph and 51st for \u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty's\u003c/a> famous fried chicken sandwich with jalapeno slaw. I am always sure to take a pair of the Pecan Shortbreads home for dessert. They are substantial enough to share, perfectly tender with rough-cut pecans folded throughout. I love the way this cookie crumbles in my mouth, delivering toasty pecan chunks and buttery shortbread morsels that make merry between the teeth. Go for the sandwich. Leave with the cookie.\u003c/p>\n\u003cfigure id=\"attachment_119852\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/yvonnes.jpg\" alt=\"Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Yvonne's Southern Sweets\u003c/strong>\u003cbr>\nNow that I have mentioned Butter Pecan, I have to go back across the bay and out to Hunter's Point for a butter cookie from the other side of the spectrum. \u003ca href=\"http://www.yvonnessouthernsweets.com/\" target=\"_blank\">Yvonne's Southern Sweets\u003c/a>, located at Third and Shafter, is known for traditional southern fare like sweet potato pie and peach cobbler, but the business started when Yvonne Hines began making pecan pralines and sharing them with friends. This is a traditional confection from the old south, so it's a little too sweet for me. However, I love her \"Ol' School\" Butter Cookies. In contrast to Bakesale Betty’s big butter shortbreads, Yvonne’s bake up crisp and snappy, like a homemade version of those you might find in a Swedish tin. These are sweet, dunk-worthy biscuits that stand up to milk but then melt in the mouth.\u003c/p>\n\u003cfigure id=\"attachment_119884\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/marla.jpg\" alt=\"A selection of cookies from MARLA Bakery\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A selection of cookies from MARLA Bakery \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MARLA Bakery\u003c/strong>\u003cbr>\nWhile we are on the subject of traditional recipes, \u003ca href=\"https://www.marlabakery.com/\" target=\"_blank\">MARLA Bakery\u003c/a> on Balboa Street at 37th Avenue yields a selection of petite cookies reminiscent of those grandma, who survived the Great Depression, used to make. MARLA is an acronym for the people who inspired co-founders Amy Brown and Joe Wolf to cook, which explains this quote on the bakery's about page: \"Like history, food does not spring forth from the ether. Food is always informed by what came before and is as much a product of memory as the present.\" This sentiment is beautifully illustrated in MARLA's cookies. They are delicious treats, not too sweet, each with a distinct personality that boasts a clarity of flavor. Every selection has the perfect chewiness, not too cakey, not too crisp. Their Chocolate Chip is all about the cocoa nibs, crunchy little nutlets of tongue tickling delight. It's interesting that the Triple Ginger is named so because, to me it rings true as full-throttle old-fashioned molasses, once again like grandma's. But MARLA’s standout is their Dark Chocolate Chunk, a super black creation packed with a powerful chocolate nose and delivering a beautiful brownie finish, all in one small unassuming cookie just bigger than an Oreo. The best way to describe the taste of the DCC is \"dark.\"\u003c/p>\n\u003cp>\u003cstrong>Miette\u003c/strong>\u003cbr>\nAlso on the “dark” spectrum, \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> (at various locations, including Hayes Valley and the Ferry Building in SF) has a superb chocolate wafer sold in a pack of ten. Similar in flavor to MARLA's Dark Chocolate Chunk, it's crispier, while remaining surprisingly tender. All three of Miette’s wafer flavors (including ginger and graham cracker) are worthy of an addict’s late night fix. I alternate between them depending on my mood, even though it's dangerous to keep a 10-pack in the house. However, I find these cookies so satisfying, it feels plain gluttonous to eat more than two with a small glass of milk. \u003c/p>\n\u003cfigure id=\"attachment_119885\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/littlebee.jpg\" alt=\"Little Bee's Brown Butter Pecan and more\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Little Bee's Brown Butter Pecan and more \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Little Bee Baking\u003c/strong>\u003cbr>\nBernal Heights' \u003ca href=\"http://www.littlebeebakingsf.com/\" target=\"_blank\">Little Bee\u003c/a> specializes in an assortment of diminutive cookies, all silver dollar sized. Some offerings suffer from being unfocussed flavor-wise, though the chocolate chip or oatmeal are both perfectly reasonable entries in their category. However, the Brown Butter Pecan cookie, which is in the shape of a small thumb drop with a whole pecan on top is just darling (that's a dainty yet apt word for the delicate cookie). It smells of cinnamon and has just the right crisp feel on the teeth. Little Bee's Lavender Cornmeal alone was worth the hike up Cortland. (Looks like there may sometimes be a Rosemary version as well.) A crisp, mouthy grit of cornmeal gets you going while the butter and lavender flavors come together for a strong finish. This cookie is special, I should have bought six. \u003c/p>\n\u003cfigure id=\"attachment_119886\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookies.jpg\" alt=\"A couple of Anthony's cookies\" width=\"1400\" height=\"906\" class=\"size-full wp-image-119886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-520x337.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A couple of Anthony's cookies. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anthony's Cookies\u003c/strong>\u003cbr>\nFor medium-sized cookies, the kind you would bake for yourself at home, you can always stop by \u003ca href=\"http://anthonyscookies.com/\" target=\"_blank\">Anthony's Cookies\u003c/a> on Valencia at 25th Street in San Francisco. Founded by Anthony Lucas while he was studying accounting at SF State, the business began with Lucas selling cookies out of his car and has blossomed into a permanent location on Valencia Street and a newly opened store in Berkeley. Anthony’s has a whole range of flavors, but my favorite, the one I found most distinctive, was the Cinnamon Spice. It's like a brown sugar version of a snickerdoodle. While most traditional snickerdoodles taste a little metallic to me, Anthony's has a dark rich tone with really solid spicy (hint of clove?) flavor, a crisp edge with a chewy center. Anthony's cookies are really like the ones you would make for yourself, if you knew how to bake and could find the time. \u003c/p>\n\u003cfigure id=\"attachment_120021\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookieforbreakfast.jpg\" alt=\"\" width=\"1400\" height=\"1050\" class=\"size-full wp-image-120021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-520x390.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jane's Cookie for Breakfast in its proper setting \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jane\u003c/strong>\u003cbr>\nBack in the land of large cookies, Jane the Bakery on Geary at Steiner in San Francisco features a collection of sizable (think hockey puck) cookies that are more like a meal than dessert. \u003ca href=\"http://www.itsjane.com/\" target=\"_blank\">Jane the Bakery\u003c/a> is connected to Jane on Fillmore and Jane on Larkin. I understand from Jane's website that their menu is always evolving, so it's not surprising that the cookies I tried are not listed there. I was told that the best cookie at Jane is the Chocolate Chip Toffee, which was sold out. Naturally. So I tried the Crazy Cookie because I liked the name (lacy, crunchy, toffee, marshmallow, corn flakes) and picked up a (not very spicy) Ginger, but the standout was the aptly named \"Cookie for Breakfast.\" This was seriously a meal in cookie form. Buy one, put it in a bowl of milk and you've got oat and nut granola for breakfast. This cookie is dense with chopped nuts and chunks of tropical fruit. Seriously, it really is breakfast in a cookie just as advertised, a concept which might be Jane's specialty, since another cookie of interest there was the Cap'n Crunch Cookie.\u003c/p>\n\u003cfigure id=\"attachment_119853\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cheesboard.jpg\" alt=\"Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies\" width=\"1400\" height=\"935\" class=\"size-full wp-image-119853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-520x347.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Cheese Board Collective\u003c/strong>\u003cbr>\nWhile on the topic of largeness, Berkeley's \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Collective\u003c/a> delivers the goods. What started as a cheese shop has since become a worker-owned collective bakery and pizzeria that retains the swirl of the peasant skirt in its casual atmosphere. They feature not so much cookies as cookie slabs. These are weighty affairs that deliver in value and flavor. I picked up a Hazelnut Butter Cookie, a Double Chocolate and a Ginger. The Cheese Board's Butter Cookie is among the finest in the bay, creamy with an overwhelming nuttiness. The Ginger Cookie was super tender, crispy on the outside and gooey on the inside. It had a strong molasses nose, but the flavor didn't live up to the promise of the aroma. However, the Double Chocolate made me wonder if I needed a prescription to eat such a thing. It's appropriately heady chocolate rush gave way to substantial, melty chocolate chips that put the bitter in bittersweet. \u003c/p>\n\u003cfigure id=\"attachment_119854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartineothers.jpg\" alt=\"Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tartine\u003c/strong>\u003cbr>\nNaturally, one could not discuss Bay Area pastry without a trip to Elizabeth Prueitt and Chad Robertson's \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> Bakery at the corner of 18th Street and Guerrero in San Francisco. (For an extended selection, visit Tartine Manufactory at Alabama and 18th, cookies become available for lunch and disappear at dinner.) Once at Tartine, I was met with the familiar 30-minute wait, again the badge of excellence for San Francisco's most popular food destinations. I've stood in this line many times before, so I knew what was waiting at the other end would be worth it. However, I have never waited for Tartine's cookies. When I could get a delicious morning bun or lemon tart (two of my favorite things in the whole world), would I be wasting my day if I just walked away with cookies? Once again, this is the calculation a cookie addict must make. It might be blasphemous to say, but sometimes there are things even better than cookies. I decided on an assortment, featuring one Chocolate Chip, a Mexican Wedding cookie (I have yet to find a great Mexican bakery that specializes in cookies, empanadas -- yes, cookies -- no, please help), a Chocolate Salted Rye and a Rocher. That last I chose just because it is so bizarre looking, a Dr Seussian ecru meringue that I felt certain would be a page turner. \u003c/p>\n\u003cfigure id=\"attachment_119855\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartine_chocochip.jpg\" alt=\"Tartine's Chocolate Chip cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Chocolate Chip cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I wasn't disappointed. I knew I wouldn't be. These fine bakers are in the business of pushing taste more than sugar. They make food experiences and every one of these cookies bathed the mouth with a distinct flavor, each quite unique, different from its shelf-mate and unlike anything found in any other area bakery. The Rocher landed me hard in a pique of nostalgia, reminiscent of the Abba Zabba candy bars of my youth, but without the risk to my dental work. It's like a white nougat, very light and nutty, with a fragile shell and pillowy center. The Chocolate Salted Rye and Mexican Wedding cookies were both superb, but the other real standout was the Chocolate Chip (Aha!), which is a thin, lacy disc the size of an outstretched palm. I bit into it and it shattered in my mouth, delivering a complex combination of deeply roasted nuts and rich, high-end dark chocolate flavor. This cookie is unlike any other chocolate chip I have ever tasted. \u003c/p>\n\u003cfigure id=\"attachment_120023\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fignewtons.jpg\" alt=\"\" width=\"1400\" height=\"952\" class=\"size-full wp-image-120023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">My favorite cookie in the Bay Area is Piccino's Fig Newton. They are so delicate that it is almost impossible to get them home in one piece to photograph. Here they are pictured in their natural habitat on the counter of Piccino. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Piccino Coffee Bar\u003c/strong>\u003cbr>\nFinally, my favorite cookies in the Bay Area are regularly found at \u003ca href=\"http://piccino.com/coffee-bar\" target=\"_blank\">Piccino Coffee Bar\u003c/a>, located on the side of Sher Rogat and Margherita Stewart Sagan's Piccino Pizzeria at Minnesota and 22nd Streets in San Francisco's Dogpatch. Nearly every cookie they make is special, but the highlights are a flourless (and I never eat flourless) Chocolate Spice Cookie that delivers a prickly chili kick atop its bittersweet chocolate body and a 50¢-piece-sized Ginger Cookie worth every penny of it’s $1.25 price. But mostly I hit up Piccino for their signature Fig Newton. It seems no one else in the area makes one, so that's a bonus. This cookie is indeed tender, cakey, golden and flaky outside, ooey, gooey, rich and chewy inside. And we all know what happens when you wrap the inside in the outside! Like Tartine, the cookies at Piccino are distinctive, each with flavors that express the details and refinement of their baker. I love this approach because one or two cookies truly satisfies my addict's cravings and there really is no need or desire to eat more. Good for the belt! \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>\u003cstrong>Addendum:\u003c/strong> While I am always up for a Piccino Fig Newton, if you arrive and they have made canelle, all too rare these days, abandon your cookie plans and just get one. Like I said, even for a cookie-holic, there are sometimes things more satisfying than cookies. \u003c/p>\n\u003cfigure id=\"attachment_119856\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/done.jpg\" alt=\"It was a tough job, but truly someone had to do it.\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/done.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">It was a tough job, but truly someone had to do it.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119847/crispety-crunchety-ooey-gooey-chewy-my-search-for-a-better-bay-area-cookie","authors":["8"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_1653","bayareabites_11028","bayareabites_13746","bayareabites_1875"],"tags":["bayareabites_15434","bayareabites_833","bayareabites_14899","bayareabites_3150","bayareabites_2099","bayareabites_3147","bayareabites_15946"],"featImg":"bayareabites_120026","label":"source_bayareabites_119847"},"bayareabites_87270":{"type":"posts","id":"bayareabites_87270","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87270","score":null,"sort":[1410297120000]},"guestAuthors":[],"slug":"why-food-pilgrims-will-wait-four-hours-for-a-taste-of-the-sublime","title":"Why Food Pilgrims Will Wait Four Hours For A Taste Of The Sublime","publishDate":1410297120,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87271\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hotdougs_custom-15eb3eccb5fe79c90ac1c2d40a8438d77c979769-e1410289487471.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hotdougs_custom-15eb3eccb5fe79c90ac1c2d40a8438d77c979769-e1410289487471.jpg\" alt=\"Aficionados line up outside Hot Doug's, a gourmet hot dog diner in Chicago in May 2014. Owner Doug Sohn announced that he will shut the doors in October after nearly 14 years. Photo: M. Spencer Green/AP \" width=\"1000\" height=\"605\" class=\"size-full wp-image-87271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aficionados line up outside Hot Doug's, a gourmet hot dog diner in Chicago in May 2014. Owner Doug Sohn announced that he will shut the doors in October after nearly 14 years. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/346848776/why-food-pilgrims-will-wait-four-hours-for-a-taste-of-the-sublime\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/9/14)\u003c/p>\n\u003cp>During a trip to Austin, Tex. last year, Sarah Grieco and her friends stood in line for two hours to taste the famously delicious smoked meat at \u003ca href=\"http://labarbecue.com/\">La Barbecue\u003c/a>.\u003c/p>\n\u003cp>Before that, Grieco, 25, says she queued up for pork belly pancakes in Seattle, and ramen burgers in New York. And she and a friend waited three hours for the flashy \u003ca href=\"http://www.npr.org/2013/07/13/201807306/crazy-for-cronuts-picking-apart-the-tasty-trend\">cronut\u003c/a> at Dominic Ansel Bakery.\u003c/p>\n\u003cp>The food hasn't always lived up to the hype — she wasn't a fan of the ramen burgers. But, she says, she usually doesn't mind waiting in order to taste something truly unique. \"I don't see it as time wasted,\" she says. \"I see it as part of the experience.\"\u003c/p>\n\u003cp>Dedicated — and exceedingly patient — food pilgrims like Grieco are everywhere. At places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco, Hot Doug's in Chicago, \u003ca href=\"http://www.screendoorrestaurant.com/\">Screen Door\u003c/a> in Portland, Ore. and \u003ca href=\"https://franklinbarbecue.com/\">Franklin Barbecue\u003c/a> in Austin, customers often wait anywhere from 30 minutes to over four hours in hopes of tasting the sublime.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/sSwzDbM60B/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>Unlike the iconic Maine lobster shacks, New York pizzerias and Philly sub shops that have been around for decades, these meccas are all relatively new. Their signatures dishes have gained cult status among the growing foodie community — with the help of blogs and social media.\u003c/p>\n\u003cp>\"And the more you have to work to get them, the better,\" says \u003ca href=\"http://www.jamesbeard.org/recipes/chefs/izabela-wojcik\">Izabela Wojcik\u003c/a> of the James Beard Foundation. \"Often, the food is really fabulous. But if these foods were easy to get all the time, I don't know if they would be as coveted.\"\u003c/p>\n\u003cp>Indeed, Hot Doug's, a gourmet hot dog shop renowned for its foie gras dogs, has been drawing crowds since it first opened in 2001. But when owner and chef Doug Sohn announced in May he'd be closing the place down in October, the lines increased threefold, Sohn says.\u003c/p>\n\u003cp>Those who score a specialty dog get bragging rights, Wojick says. \"People who do pass the test and get one of these items, I do think they feel empowered, like they're better,\" she says, laughing.\u003c/p>\n\u003cp>Often, the people who survive brutally long lines will share photos of their winnings — toasty dogs or perfectly crusted brisket — on Twitter, Facebook and Instagram, or on their personal food blogs.\u003c/p>\n\u003cp>Social media and blogs feed the hype around certain restaurants, says Erin DeJesus, who edits the the food blog \u003ca href=\"http://pdx.eater.com/\">Eater Portland\u003c/a>. \"I think social media and digital presence is a huge part of it,\" she says. \"I don't know if people would be as excited to stand in line for a ramen burger if they couldn't share it on Instagram.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>About to be a situation!! \u003ca href=\"https://twitter.com/tartinebakery\">@tartinebakery\u003c/a> \u003ca href=\"https://twitter.com/hashtag/SanFrancisco?src=hash\">#SanFrancisco\u003c/a> \u003ca href=\"http://t.co/6txlm05600\">pic.twitter.com/6txlm05600\u003c/a>\u003c/p>\n\u003cp>— Billy Harris (@billyharris) \u003ca href=\"https://twitter.com/billyharris/status/459734992369627136\">April 25, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>But there's also something to be said for the actual experience of waiting, says Vinny Eng, the general manager at Tartine Bakery. Tartine starts a wait list for their famous bread 30 minutes before the start selling it, Eng says. And lately the bakery has worked to keep wait times fairly short.\u003c/p>\n\u003cp>When there is a wait, though, Eng says he and the bakers at Tartine are humbled by those willing to endure it. \"Time is the one resource that we can all give and take,\" he says. \"It's one way to show value for what an artisan is doing.\" Customers get something out of waiting as well, he says. \"It's a sensory experience. You can smell everything and see everything, and you see the bustle.\"\u003c/p>\n\u003cp>He may be onto something. Studies \u003ca href=\"http://www.npr.org/blogs/health/2014/09/03/345540607/look-forward-to-the-trip-not-the-gadgets-to-be-truly-happy\">show\u003c/a> that waiting for an experience can boost our happiness, as can talking about the experience afterwards.\u003c/p>\n\u003cp>\"You get pleasure from the meal itself. But in people's memories, the wait is part of the experience. That's part of what people are talking about,\" says \u003ca href=\"http://psych.cornell.edu/people/amit-kumar\">Amit Kumar\u003c/a>, a doctoral student of psychology at Cornell University who studies the relationship between money and happiness.\u003c/p>\n\u003cp>Waiting gives people the opportunity to look forward to something, he says: \"It's whetting the appetite.\" And it gives people the opportunity to bond with fellow foodies.\u003c/p>\n\u003cp>Kumar says he's a bit of a foodie himself. During a stint in New York City, he queued up for ice cream at Momofoku Milk Bar and the famous banana pudding at Magnolia's Bakery. While waiting for Momofoku, Kumar tells The Salt, \"I found myself in lots of interesting conversations with fellow ice cream lovers about where to get the best scoop in New York.\"\u003c/p>\n\u003cp>Grieco, the 25-year-old food pilgrim, concurs. While waiting for barbecue in Texas, she says, \"We talked to a bunch of the people in line. Everybody in line had a different story to tell about why they Austin. I definitely felt like I made new friends.\"\u003c/p>\n\u003cp>Have you ever stood in line for hours to try an iconic dish? Tell us your food pilgrimage stories in the comments, or tweet to us at \u003ca href=\"https://twitter.com/NPRFood\">@NPRFood\u003c/a> with the hashtag #nprfoodpilgrim.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Psychology tells us that waiting for an experience can boost our happiness, as can talking about the experience afterwards. That's one reason food pilgrims seem to be queuing up and Instagramming it.","status":"publish","parent":0,"modified":1410362865,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["//instagram.com/p/sSwzDbM60B/embed/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":890},"headData":{"title":"Why Food Pilgrims Will Wait Four Hours For A Taste Of The Sublime | KQED","description":"Psychology tells us that waiting for an experience can boost our happiness, as can talking about the experience afterwards. That's one reason food pilgrims seem to be queuing up and Instagramming it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why Food Pilgrims Will Wait Four Hours For A Taste Of The Sublime","datePublished":"2014-09-09T21:12:00.000Z","dateModified":"2014-09-10T15:27:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"87270 http://blogs.kqed.org/bayareabites/?p=87270","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/09/why-food-pilgrims-will-wait-four-hours-for-a-taste-of-the-sublime/","disqusTitle":"Why Food Pilgrims Will Wait Four Hours For A Taste Of The Sublime","nprByline":"Maanvi Singh","nprStoryId":"346848776","nprApiLink":"http://api.npr.org/query?id=346848776&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/09/346848776/why-food-pilgrims-will-wait-four-hours-for-a-taste-of-the-sublime?ft=3&f=346848776","nprRetrievedStory":"1","nprPubDate":"Tue, 09 Sep 2014 17:54:00 -0400","nprStoryDate":"Tue, 09 Sep 2014 14:12:00 -0400","nprLastModifiedDate":"Tue, 09 Sep 2014 17:54:32 -0400","path":"/bayareabites/87270/why-food-pilgrims-will-wait-four-hours-for-a-taste-of-the-sublime","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87271\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hotdougs_custom-15eb3eccb5fe79c90ac1c2d40a8438d77c979769-e1410289487471.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hotdougs_custom-15eb3eccb5fe79c90ac1c2d40a8438d77c979769-e1410289487471.jpg\" alt=\"Aficionados line up outside Hot Doug's, a gourmet hot dog diner in Chicago in May 2014. Owner Doug Sohn announced that he will shut the doors in October after nearly 14 years. Photo: M. Spencer Green/AP \" width=\"1000\" height=\"605\" class=\"size-full wp-image-87271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aficionados line up outside Hot Doug's, a gourmet hot dog diner in Chicago in May 2014. Owner Doug Sohn announced that he will shut the doors in October after nearly 14 years. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/346848776/why-food-pilgrims-will-wait-four-hours-for-a-taste-of-the-sublime\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/9/14)\u003c/p>\n\u003cp>During a trip to Austin, Tex. last year, Sarah Grieco and her friends stood in line for two hours to taste the famously delicious smoked meat at \u003ca href=\"http://labarbecue.com/\">La Barbecue\u003c/a>.\u003c/p>\n\u003cp>Before that, Grieco, 25, says she queued up for pork belly pancakes in Seattle, and ramen burgers in New York. And she and a friend waited three hours for the flashy \u003ca href=\"http://www.npr.org/2013/07/13/201807306/crazy-for-cronuts-picking-apart-the-tasty-trend\">cronut\u003c/a> at Dominic Ansel Bakery.\u003c/p>\n\u003cp>The food hasn't always lived up to the hype — she wasn't a fan of the ramen burgers. But, she says, she usually doesn't mind waiting in order to taste something truly unique. \"I don't see it as time wasted,\" she says. \"I see it as part of the experience.\"\u003c/p>\n\u003cp>Dedicated — and exceedingly patient — food pilgrims like Grieco are everywhere. At places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco, Hot Doug's in Chicago, \u003ca href=\"http://www.screendoorrestaurant.com/\">Screen Door\u003c/a> in Portland, Ore. and \u003ca href=\"https://franklinbarbecue.com/\">Franklin Barbecue\u003c/a> in Austin, customers often wait anywhere from 30 minutes to over four hours in hopes of tasting the sublime.\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>\u003ciframe src=\"//instagram.com/p/sSwzDbM60B/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>Unlike the iconic Maine lobster shacks, New York pizzerias and Philly sub shops that have been around for decades, these meccas are all relatively new. Their signatures dishes have gained cult status among the growing foodie community — with the help of blogs and social media.\u003c/p>\n\u003cp>\"And the more you have to work to get them, the better,\" says \u003ca href=\"http://www.jamesbeard.org/recipes/chefs/izabela-wojcik\">Izabela Wojcik\u003c/a> of the James Beard Foundation. \"Often, the food is really fabulous. But if these foods were easy to get all the time, I don't know if they would be as coveted.\"\u003c/p>\n\u003cp>Indeed, Hot Doug's, a gourmet hot dog shop renowned for its foie gras dogs, has been drawing crowds since it first opened in 2001. But when owner and chef Doug Sohn announced in May he'd be closing the place down in October, the lines increased threefold, Sohn says.\u003c/p>\n\u003cp>Those who score a specialty dog get bragging rights, Wojick says. \"People who do pass the test and get one of these items, I do think they feel empowered, like they're better,\" she says, laughing.\u003c/p>\n\u003cp>Often, the people who survive brutally long lines will share photos of their winnings — toasty dogs or perfectly crusted brisket — on Twitter, Facebook and Instagram, or on their personal food blogs.\u003c/p>\n\u003cp>Social media and blogs feed the hype around certain restaurants, says Erin DeJesus, who edits the the food blog \u003ca href=\"http://pdx.eater.com/\">Eater Portland\u003c/a>. \"I think social media and digital presence is a huge part of it,\" she says. \"I don't know if people would be as excited to stand in line for a ramen burger if they couldn't share it on Instagram.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>About to be a situation!! \u003ca href=\"https://twitter.com/tartinebakery\">@tartinebakery\u003c/a> \u003ca href=\"https://twitter.com/hashtag/SanFrancisco?src=hash\">#SanFrancisco\u003c/a> \u003ca href=\"http://t.co/6txlm05600\">pic.twitter.com/6txlm05600\u003c/a>\u003c/p>\n\u003cp>— Billy Harris (@billyharris) \u003ca href=\"https://twitter.com/billyharris/status/459734992369627136\">April 25, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>But there's also something to be said for the actual experience of waiting, says Vinny Eng, the general manager at Tartine Bakery. Tartine starts a wait list for their famous bread 30 minutes before the start selling it, Eng says. And lately the bakery has worked to keep wait times fairly short.\u003c/p>\n\u003cp>When there is a wait, though, Eng says he and the bakers at Tartine are humbled by those willing to endure it. \"Time is the one resource that we can all give and take,\" he says. \"It's one way to show value for what an artisan is doing.\" Customers get something out of waiting as well, he says. \"It's a sensory experience. You can smell everything and see everything, and you see the bustle.\"\u003c/p>\n\u003cp>He may be onto something. Studies \u003ca href=\"http://www.npr.org/blogs/health/2014/09/03/345540607/look-forward-to-the-trip-not-the-gadgets-to-be-truly-happy\">show\u003c/a> that waiting for an experience can boost our happiness, as can talking about the experience afterwards.\u003c/p>\n\u003cp>\"You get pleasure from the meal itself. But in people's memories, the wait is part of the experience. That's part of what people are talking about,\" says \u003ca href=\"http://psych.cornell.edu/people/amit-kumar\">Amit Kumar\u003c/a>, a doctoral student of psychology at Cornell University who studies the relationship between money and happiness.\u003c/p>\n\u003cp>Waiting gives people the opportunity to look forward to something, he says: \"It's whetting the appetite.\" And it gives people the opportunity to bond with fellow foodies.\u003c/p>\n\u003cp>Kumar says he's a bit of a foodie himself. During a stint in New York City, he queued up for ice cream at Momofoku Milk Bar and the famous banana pudding at Magnolia's Bakery. While waiting for Momofoku, Kumar tells The Salt, \"I found myself in lots of interesting conversations with fellow ice cream lovers about where to get the best scoop in New York.\"\u003c/p>\n\u003cp>Grieco, the 25-year-old food pilgrim, concurs. While waiting for barbecue in Texas, she says, \"We talked to a bunch of the people in line. Everybody in line had a different story to tell about why they Austin. I definitely felt like I made new friends.\"\u003c/p>\n\u003cp>Have you ever stood in line for hours to try an iconic dish? Tell us your food pilgrimage stories in the comments, or tweet to us at \u003ca href=\"https://twitter.com/NPRFood\">@NPRFood\u003c/a> with the hashtag #nprfoodpilgrim.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87270/why-food-pilgrims-will-wait-four-hours-for-a-taste-of-the-sublime","authors":["byline_bayareabites_87270"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_1807"],"tags":["bayareabites_13783","bayareabites_13782","bayareabites_13781","bayareabites_3147","bayareabites_10921"],"featImg":"bayareabites_87271","label":"bayareabites"},"bayareabites_81606":{"type":"posts","id":"bayareabites_81606","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81606","score":null,"sort":[1399676756000]},"guestAuthors":[],"slug":"bay-area-bites-downtown-san-francisco-restaurant-guide-for-visitors","title":"Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors","publishDate":1399676756,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81682\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/stuckincustoms/421758680/in/photolist-DgCao-GeZKS-6Rvj6S-azyQej-9iNMkk-9zS2n-57ncaR-7eMgVB-ao2ZF3-cqwDLh-9dQFJG-e5PGcM-ADJZ-dujo7j-5EDCfU-7LEkjv-71oBVD-8RgBZy-9JQZxw-wktEY-6SdFiE-8Pud4h-mVofLV-4y4JcZ-7XvGrt-6LSKRa-dwCCjH-5vDSaf-jwbxeq-8LLdzN-jw9nsc-56sEnC-4sPeuW-ha3FUZ-kAyysP-9BCGZ-bp94Kh-9dQGk7-jw9qgt-4Zw5jB-7cX26-c9BtzG-bp94E3-dpzQdr-5BNoE-7cX1s-bErDga-iwBcu-5fnrR-edNddw\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/421758680_bf2681bf29_z.jpg\" alt=\"Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\" width=\"640\" height=\"423\" class=\"size-full wp-image-81682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So you're visiting San Francisco, or you have out-of-town guests staying in the city and want to point them in the right direction for food. We've compiled a rough guide of San Francisco bites in the downtown area -- since that's where the vast majority of tourists stay and explore. Some of these are classic San Francisco (oysters on the bay, hipster bars, hole-in-the-wall burritos) and some are lesser-known spots that are must-visits because of their tasty food or unique meals. Try some; try all. We're just keeping you on your toes.\u003c/p>\n\u003cp>The guide is primarily aimed at downtown San Francisco and divided into quicker eats for lunch, sit-down places for dinner (or a big lunch), coffee and tea spots, and bars. If you want to venture further afield and ride BART a few stops, we've also suggested a few places that you may have heard of or that would make any list of places to visit in the city on the Bay. Use the Google Map at the bottom to find locations and to plan your eating foray.\u003c/p>\n\u003cp>Let us know what you think after you try some of these. Or, tell us what we missed that our visitors simply have to eat while they're here.\u003c/p>\n\u003ch2>FOOD - Lunch, Snacks, Quick Hits\u003c/h2>\n\u003cfigure id=\"attachment_81607\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cuesa.org/markets\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7165771078_e776153d10_z-190x190.jpg\" alt=\"Photo: Gary Yost Photography for CUESA/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/cuesa/7165771078/in/photolist-bVds6d-bVdBxj-bVdfnA-cnpfvN-cnV4RN-cnUURs\" target=\"_blank\">Gary Yost/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">\u003cstrong>Ferry Building Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Farmers Market,\u003c/em> $$\u003cbr>\nFerry Building Plaza\u003cbr>\n(415) 291-3276\u003cbr>\nTues, Thurs, 10 a.m. – 2 p.m. Sat, 8 a.m. to 2 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Local farmers sell produce, meat, and cheeses. Be sure to get a Rueben sandwich from the \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons\u003c/a> booth on Tuesday or Thursday – though be warned that there may be a line. And check out the sandwiches from \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> on Thursday.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81610\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.hogislandoysters.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4737660826_60bcb43c45_z-190x190.jpg\" alt=\"Photo: Renee Suen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81610\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/sifu_renka/4737660826/in/photolist-8dDKvm-6r8kX9-aFetT-aFeti-aFesX-7zAY5Q-aFeu4-avKMrk-avNt6y-avNapE-avKTCz-avNc7y-avKRXx-avNgCN-avNjij-avKD3Z-avNkZd-avNdqQ-avNpEh-avNnPu-a3Vwy-6BmXY5-hYPwgX-7hp4pS-cuhXym-7a8mUo-6BhMCH-6BhLHi-6BhMsM-6BhMUk-6BmX9f-6BmWAG-6BmWYS-6BmXfJ-6BhLz2-7eknEA-by4SZG-fK6CX9-8VR1iU-8VMWxk-4C1uF1-eew6ni-eew6Yv-eeBQ3s-FxsMZ-9HwQhk-cDkpwS-ai3Etg-e1a4wZ-nmKwGd\" target=\"_blank\">Renee Suen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\" target=\"_blank\">\u003cstrong>Hog Island Oyster Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Oysters,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 391-7117\u003cbr>\nMon-Thurs, 11:30 a.m. – 9 p.m. Fri, 11:30 a.m. – 10 p.m. Sat, 11 a.m. – 10 p.m., Sun, 11 a.m. – 9 p.m\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit next to the water and enjoy fresh oysters from nearby Tomales Bay. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81611\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cowgirlcreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11336812673_38030e8f66_z-190x190.jpg\" alt=\"Photo: dsleeter_2000/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81611\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dsleeter_2000/11336812673/in/photolist-igN8rt-71fhuq-8dKvxu-8dKuKS-9rZN2X-7vJxH2-8Wzvv8-6AzvHh-6AzvY5-jjpRYe-jjrhKp-7wBS9v-8WCzqh-a8ydY-8MnJjp-665SYs-4bfemG-ckaTp3-HuoY9-cvZ7V7-4bbgeM-4bffdq-4bffXY-7sZmMa-2yUBDs-ckaNVE-84Z8EY-4dAAo6-KzrMx-8dA4da-hYP1zd-3A7Ffi-fCNmwE-fCLDvu-8eatbE-2X8mH2-eiKfrV-eiQYB5-eiKfeK-eiKfnx-eiQYEY-eiQYD5-eiQYGQ-6mdnsQ-3pzCkP-6xZ95w-6xZ7m9-6xZamL-6xV2J8-6xZ8sG\" target=\"_blank\">dsleeter_2000/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com\" target=\"_blank\">\u003cstrong>Cowgirl Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Cheese, Sandwiches,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 392-4000\u003cbr>\nCafé: Mon-Sat, 7 a.m. – 7 p.m. Sun, 8 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Buy the local cheeses at their store or visit the Sidekick Café and Milk Bar for sandwiches and snacks. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81612\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yanksing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6091307666_f62b56d2a4_z-190x190.jpg\" alt=\"Photo: Andi Fisher/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/andi_fisher/6091307666/in/photolist-ahgxxY-ahdLEv-ahgYjN-ahdLYx-ahecmZ-ahh2bU-ahgYib-2xtZb-ahgxDq-ahdLUH-ahecgP-ahgYd7-ahecea-ahgYaw-ahh29h-ahgYns-ahgxGy-ahh25y-4hCoCJ-9iZ7XF-9k1WXP-ahdLJn-K6d8N-5zDHxX-K6kDx-K6er3-K6nm2-K6kQH-K6dww-K6djE-K6ocD-K6kZz-K6mg2-K6g8k-K68wb-K6991-K6c7Y-K6kdX-K6889-K6aBA-K6joF-K6inV-K6h9B-K69Hw-K6jXa-K6iKt-K6jMk-K6jCR-K69oG-bSHFQP\" target=\"_blank\">Andi Fisher/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yanksing.com\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dim Sum,\u003c/em> $$$\u003cbr>\n49 Stevenson St\u003cbr>\n(415) 541-4949\u003cbr>\n101 Spear St (at One Rincon Center)\u003cbr>\n(415) 781-1111\u003cbr>\nBoth locations open: Mon-Fri, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For some of the best dim sum in the city. Try the soup dumplings and pork buns. Make reservations or take to-go.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81615\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zerozerosf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9761119874_084169a5c3_z-190x190.jpg\" alt=\"Photo: torbakhopper/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/gazeronly/9761119874/in/photolist-8qYD1N-8qVvEg-cc1udd-cc1uwu-97teQ3-fSyhSf-8qVvDr-fXT9Lj-9DJdH3-9w1YtU-9w1YBq-8wPEDg-8KH22Z-8P1Fjo-fbXTkY-fEgvAa-dyczyp-dyi8Sw-8qnFNr\" target=\"_blank\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com\" target=\"_blank\">\u003cstrong>Zero Zero\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Italian, Pizza,\u003c/em> $$\u003cbr>\n826 Folsom St.\u003cbr>\n(415) 348-8800\u003cbr>\nSun-Thurs, 11:30 a.m. – 10 p.m., Fri, Sat, 11:30 a.m. – 11 p.m. (Mon- Fri, closed 2:30 – 4 p.m.)\u003cbr>\n\u003cstrong>Why? \u003c/strong>For the pizza (try the Fillmore) and the salted ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81616\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.katanayausa.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5031624453_2ced08c225_z-190x190.jpg\" alt=\"Photo: Dave Carner/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/d-ashes/5031624453/in/photolist-dBaRk5-dycFh3-ap5FPE-9UFoFU-2fZbX6-2fZbYa-7XNCkg-8Aui9w-8LrEgh-8rzbWM-7X2Am8-7M8j4h-JQtQe-7oF6Zh-6YyTDN-8KaDE3-6xFJdV-6xKTcy-mXf9wg-6nMqrY-mXh5pJ-6xKTbW-8ECoDK-8EFxL1-mZ5ngc-mZ5p8M-mZ5oHi-mZ5nG2-6m4Tya-6E2Jo7-6xFJf8-6xKTbo-9LqmBc-6y4oVp-6xKTa7-9Lt8K3-cJ2aGS-9TkYG3-7EtxWD-6Ae78z-6Aifeu-ay8e5p-avbBbB-ebkrPK-ebkqZX-aXBA6D-6Gbdpz-8XgbBj-8Xd9dR-8XgctN\" target=\"_blank\">Dave Carner/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.katanayausa.com\" target=\"_blank\">\u003cstrong>Katana-Ya\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Japanese, Ramen,\u003c/em> $$\u003cbr>\n430 Geary St.\u003cbr>\n(415) 771-1280\u003cbr>\nEveryday, 11:30 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Go to try the extra spicy ramen (or any of the ramen).\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81677\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3680991726_eabb808306_z-190x190.jpg\" alt=\"Photo: Frank Chen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/geekstinkbreath/3680991726/in/photolist-6Bh3AA-ehPiLr\" target=\"_blank\">Frank Chen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\" target=\"_blank\">\u003cstrong>Taqueria Castillo\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican (burritos), \u003c/em>$\u003cbr>\n10 Mason St.\u003cbr>\n(415) 986-0426\u003cbr>\nMon-Sat, 10 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t visit San Francisco without visiting a hole-in-the-wall taqueria that secretly has amazing food. Get the super burrito and you’ll have leftovers. Cash only.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81622\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.superdupersf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6366847733_9afd62ac28_z-190x190.jpg\" alt=\"Photo: Jun Seita/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jseita/6366847733/in/photolist-7Vxeqk-7VAtkA-7VxeqR-7Vxeri-9coweE-dRMtqw-dXMs2Z-dXT9Xs-dXT8Nq-dXMuya-eJCXTh-eFwihU-f6Buk5-bE7djE-bGxTsx-bymLfx-7RdzGf-7RdvM7-7Ran5g-7RdCRh-7RdytL-7RaoqR-7RanCt-859vPb-9Js5oZ-9Js5wk-9nf5TE-bEuKrw-akHoKr-dKBetw-d7F39j-mticAK-aGBL1M-aGBHit-btRciN-db4JV7-brR4vQ-c113K7-c113Fd-mpdWct-bEKWpe-bEKWuv-dpQhf2-bCk3Xk-aF3D4V-cKcQn9-8fkBhK-fEMLnw-aA1VU6-aCW9U1\" target=\"_blank\">Jun Seita/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.superdupersf.com\" target=\"_blank\">\u003cstrong>Super Duper\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Burgers,\u003c/em> $\u003cbr>\n721 Market St.\u003cbr>\n(415) 538-3437\u003cbr>\nMon-Wed, 8 a.m. – 10 p.m. Thurs, Fri, 8 a.m. – 11 p.m. Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n783 Mission St.\u003cbr>\n(415) 882-1750\u003cbr>\nMon-Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n98 Mission St.\u003cbr>\n(415) 974-1200\u003cbr>\nMon-Fri, 7 a.m. – 9 p.m. Sat, Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The motto is: fast food burgers, slow food values. Yes, it’s a chain, but it’s a San Francisco chain. Small burgers made from Niman Ranch beef, and be sure to get a shake with that.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FOOD – Sit-down/Fine Dining \u003c/h3>\n\u003cfigure id=\"attachment_81623\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.farmerbrownsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2447170115_2a125ac640_z-190x190.jpg\" alt=\"Photo: Dennis Yang/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dennis/2447170115/in/photolist-4Jfoqc-88zhvG-GiJPV-2D64t-mLtni-qth28-mLtBm-mLtuk-mLtVc-4zCqs2-qth6b-GiEaN-mLu22-mLtMx-4zCqsv-2uK5Zt-qtgYL-2uPCn7-qth3W-GiEjh-mLt8p-2uPxKo-2uK4oa-2uPvkE-7Ydwx5-PTyWs-5KdvaW-qXJ81-5K9fN2-2uPAhW-7bFn8X-7bFpKX-76NuBm-kdGkD-ixPjn-6TFC2K-7Y6rX6-kdGkW-m3mKt-6TFCiH-kdGmD-7bFFSD-kdGks-349jv2-6sT6zL-m3mvV-9RD44R-3AEnRs-3AEoMQ-3AEo61\" target=\"_blank\">Dennis Yang/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com\" target=\"_blank\">\u003cstrong>Farmerbrown\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Soul Food,\u003c/em> $$\u003cbr>\n25 Mason St.\u003cbr>\n(415) 409-3276\u003cbr>\nTues-Thurs, Sun, 5:30 – 10 p.m., Fri, Sat, 5 – 11 p.m. (Weekend brunch: 10 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> San Franciscans brunch at a higher-than-average rate; join them. If you can’t make it for weekend brunch, you can still try the fried chicken and waffles, and the jalapeno cornbread.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81624\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.slanteddoor.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3440719272_aaf4766e2c_z-190x190.jpg\" alt=\"Photo: Suzi Edwards-Alexander\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/suziedwards/3440719272/in/photolist-6f3zY5-8Hnn8J-8Hjors-8HgfHM-8Hjoc2-8HiVba-8HmYLJ-8Hj23n-8HiT7K-8Hjj4p-brwHtj-bErzSe-bEryhr-8HjJUT-8HmKP7-8Hj5QB-8Hjyhi-8HiB3v-8HiMKa-8HiL1z-8HnC2J-8HmNUU-8HiDXg-8HiXpD-8Hjadv-3d1MaY-brwCgy-brwH3Q-brwHHJ-bErC9c-bErCVD-brwFq7-brwCys-brwEJ7-brwDyA-brwHgb-brwF5E-bErBtH-bErBKk-brwJry-24bBA9-6go47D-247bwv-4WwGXe-4TKT54-4ayztu-4TKTwk-5RvSkQ-4TQ7KS-6gsfLL\" target=\"_blank\">Suzi Edwards-Alexander\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com\" target=\"_blank\">\u003cstrong>Slanted Door\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Vietnamese,\u003c/em> $$$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 861-8032\u003cbr>\nMon-Sat, lunch 11 a.m. – 2:30 p.m. Sun, lunch 11:30 a.m. – 3 p.m.; everyday, afternoon tea 2:30 p.m. – 4:30 p.m., dinner 5:30 p.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Modern Vietnamese with views of the Bay. Call to make a reservation. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>. \u003cstrong>Bonus:\u003c/strong> The Slanted Door just won the 2014 \u003ca href=\"http://www.sfgate.com/restaurants/article/S-F-chefs-Phan-Patterson-take-James-Beard-awards-5455272.phphttp://\" target=\"_blank\">James Beard award for Outstanding Restaurant\u003c/a> in the country.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81676\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/michaelmina-190x190.png\" alt=\"Photo: Courtesy of Michael Mina SF/Instagram\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Michael Mina SF/Instagra\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\" target=\"_blank\">\u003cstrong>Michael Mina\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>California,\u003c/em> $$$$\u003cbr>\n252 California St.\u003cbr>\n(415) 397-9222\u003cstrong>\u003cbr>\n\u003c/strong>Lunch: Mon-Fri, 11:30 a.m. – 2 p.m. Dinner: Sun-Thurs, 5:30 – 10 p.m., Fri, Sat, 5:30 – 10:30 p.m. (Lounge opens 11:30 a.m. Mon-Fri)\u003cbr>\n\u003cstrong>Why?\u003c/strong> Michael Mina is known for his high-quality American-style food, with five restaurants around San Francisco. Try the one that is his namesake. The tasting menu will give you a range of plates and you’ll leave having earned the title of “foodie.” \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81675\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.5a5stk.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/942938_527968133916808_1224763517_n-190x190.jpg\" alt=\"Photo: Courtesy of 5A5 Steak Lounge\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of 5A5 Steak Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.5a5stk.com\" target=\"_blank\">\u003cstrong>5A5 Steak Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Steak,\u003c/em> $$$\u003cbr>\n244 Jackson St.\u003cbr>\n(415) 989-2539\u003cbr>\nMon-Thurs, 5 – 10 p.m. Fri, Sat, 5 – 10:30 p.m. Sun, 5 – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For one of the best steakhouses in the city. Get the truffle fries and Hamachi shooters with your meat. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81672\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.colibrimexicanbistro.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6244585824_32b492194f_z-190x190.jpg\" alt=\"Photo: Yuichi Sakuraba/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/skrb/6244585824/in/photolist-goRxNJ-avP8NQ-avLn9e-avLkLZ-avNYUW-avLsE2-avP6po-avP3vj-avLq1R-avPac9-avPbuC-eeBJ3q-4UzXd3-JQiQC-goRFjq-goSm6y-goSoXX-goSnGw-goSh3K-goRrRy-goSets-eeBS9W\" target=\"_blank\">Yuichi Sakuraba/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.colibrimexicanbistro.com\" target=\"_blank\">\u003cstrong>Colibri Mexican Bistro\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican,\u003c/em> $$\u003cbr>\n438 Geary St.\u003cbr>\n(415) 440-2737\u003cbr>\nMon, 11:30 a.m. – 10 p.m., Tues-Thurs, 11:30 a.m. – 11 p.m., Fri, 11:30 – midnight Sat, 10:30 a.m. – midnight, Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For sit-down Mexican food, Colibri is the place to go. The most popular dish is the chicken mole and on the weekends try the bottomless mimosa brunch. \u003cbr clear=\"all\">\u003c/p>\n\u003ch2>COFFEE/TEA: \u003c/h2>\n\u003cfigure id=\"attachment_81671\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bluebottlecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5318061117_b903f3900e_z-190x190.jpg\" alt=\"Photo: Jake Przespo/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jakeprzespo/5318061117/in/photolist-96WshV-8dD7t1-6982VW-7Gnt1B-77RrpW-bER8CW-6xR7eU-begpQH-97QXdc-hraoQr-aW1wHD-7zMfQR-2N9R6-eKnyrS-6n9dkB-5CVKbL-5K7cn7-9z9Nez-6EzPZt-8c3JPs-86d61E-dNr3KX-dDn9TC-6wMU7g-e8Buai-87Siqm-8fsvtS-dWCBMm-eha1VT-adYHuH-93FkuZ-7SDuQK-5Vevjm-h1rkHJ-giUP3r-8o2n1Y-bTNBqD-89y1LQ-apWetQ-5YoZyK-dVEaW9-7ABw5-de7ptQ-bsbZ34-egd2JH-5u9Qj2-7mCt32-5eY3KC-bCMRBy-5Va8iM\" target=\"_blank\">Jake Przespo/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.com\" target=\"_blank\">\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Coffee,\u003c/em> $$\u003cbr>\n66 Mint St.\u003cbr>\n(415) 495-3394\u003cbr>\nSan Francisco Ferry Building\u003cbr>\nNo phone\u003cbr>\nBoth locations: Mon-Fri, 7 a.m. – 7 p.m. Sat, Sun, 8 a.m. – 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Blue Bottle coffee is micro-roasted and hand-made. This is not the place to go for a quickly rushed cup of caffeine. The Mint Plaza location also serves breakfast.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81670\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.samovarlife.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4299519264_1e6623959e_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/4299519264/in/photolist-fjfW9k-dAT8DS-7xWahu-7L5zrg-7L5zC4-7xW9FJ-fuk2PV-81j5o5-81j5jy-fA3r4j-4hCpy3-4U9jSN-8p2NSu-6MfJic-6Am8iu-7L9xZA-6Amand-6Am9gL-dMfzoJ-4hCq77-4hykAi-7su2Xc-4hCpYJ-9BHXFK-4hyk3x-3MtdsF-7L9xAC-7L9xQj-P7WPL-dGxzpJ-3Mxv4u-dMfzjJ-9QppQ4-4hCpRm-81fVnr-eAooo7-9B5U63-5WhEXC-6hYgJg-6rzSaC-5Wdncv-5WdntT-ojUC2-bxQSBU-ojUAs-ojUzk-ojUDx-bxQSuQ-GL1j1-GL1iU\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.samovarlife.com\" target=\"_blank\">\u003cstrong>Samovar Tea Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Tea,\u003c/em> $$\u003cbr>\n730 Howard St. (Yerba Buena Gardens, upper terrace)\u003cbr>\n(415) 227-9400\u003cbr>\nSun-Wed, 9 a.m. – 8 p.m. Thurs-Sat, 9 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit overlooking the park and enjoy a cup of tea with light food. \u003cbr clear=\"all\">\u003c/p>\n\u003ch3>BARS:\u003c/h3>\n\u003cfigure id=\"attachment_81668\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bourbonandbranch.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3967876371_30913d135e_z-190x190.jpg\" alt=\"Photo: Zagat Buzz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/zagatbuzz/3967876371/in/photolist-73Cppz-5ZkUua-73GovL-5WgUuh-73Go9A-Q3p5A-9eoA6T-5yE3DE-8Tattk-qimh2-8TauN6-nt5oW-6RHeGS-5BpBqZ-8TgwdN-6RHeFy-5ZkUs8-qiswe-qig1w-4vpNw5-QrTj5-5ZkUoR-sroB2-62Dzme-62Dzie-62HQHj-5t1psQ-qihEn-6NYqUW-5WgUrC-Q3Vka-8Td8XS-8TctM5-8TaqUe-Q3pom-Q3pnA-qioRu-6NYqkQ-5sW1pr-8Tcndu-KuZyR-8Tc9XW-8TbgZb-8Te6CQ-8Tf243-8Tc6M8-8Tajb2-8Tdsmh-8TesJo-8T8fhv\" target=\"_blank\">Zagat Buzz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\" target=\"_blank\">\u003cstrong>Bourbon & Branch\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bar,\u003c/em> $$$\u003cbr>\n501 Jones St.\u003cbr>\n(415) 346-1735\u003cbr>\nEveryday, 6 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The speakeasy-style bar may seem over-the-top and hipster (and \u003cem>sooo\u003c/em> San Francisco), but the atmosphere is something you have to experience and the drinks are delicious. Try the cucumber gimlet. Call ahead for reservations and the “secret” password. And, yes, that hidden door you walked right past is the front entrance. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81667\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pressclubsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3980577033_bbaf8a55df_z-190x190.jpg\" alt=\"Photo: Jennifer Conley/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenniferconley/3980577033/in/photolist-74KuSv-74Ku2n-9awFzn-62HzBY-62DhGF-74jMsT-74jM9r-74oFWS-74jMdB-74oGw5-74jMck-74oGwU-74jMCi-74oGyd-74jMDv-74oGdo-74jMfk-74jMxc-74oGfh-74jMkR-4Nh7hC-74oG5s-74jMuF-74oG2y-74jMhn-74jMiV-74oGxq-74oG8Q-74jMwn-74oGu9-74jMCX-74oGk1-74oGtG-74oGAb-74jMeD-74oGvm-74jM9M-74oGgW-74oFUE-5UrJFb-8y7i1u-8y4k2e-8y4haB-8y4nxv-8y6T5f-8y7srC-8y4wop-8y7Fo7-c2WDkY-74Ksbx/\" target=\"_blank\">Jennifer Conley/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pressclubsf.com\" target=\"_blank\">\u003cstrong>Press Club\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Wine bar,\u003c/em> $$$\u003cbr>\n20 Yerba Buena Lane\u003cbr>\n(415) 744-5000\u003cbr>\nMon-Thurs, 4 – 11 p.m. Fri, Sat, 2 – 11 p.m. Sun, 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> When you visit the Bay Area, you have to drink some wine. It’s a rule. Enjoy the variety offered at Press Club in their lounge. Check that a private event hasn’t blocked out the place first. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81666\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cellarmakerbrewing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13337162204_9f9d6ff8f6_z-190x190.jpg\" alt=\"Photo: Adam Jackson/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/adamjackson/13337162204/in/photolist-mjx1nB-mjyrEu-mjx7qD\" target=\"_blank\">Adam Jackson/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cellarmakerbrewing.com\" target=\"_blank\">\u003cstrong>Cellarmaker Brewing Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Beer,\u003c/em>$$\u003cbr>\n1150 Howard St.\u003cbr>\n(415) 863-3940\u003cbr>\nTues-Fri, 3 – 11 p.m. Sat, noon – 11 p.m. Sun 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If beer is your thing. Do a sampling of all their local brews.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FURTHER AFIELD:\u003c/h3>\n\u003cp> (looking for San Francisco adventure)\u003c/p>\n\u003cfigure id=\"attachment_81665\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.biritecreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/369137176_0306184a51_o-190x190.jpg\" alt=\"Photo: Meg Hourihan/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/megnut/369137176/in/photolist-9pwfyJ-4NtWF9-9ptefF-9pwfzS-9EHPjb-9NBb4v-dJ1bGk-9NBcRz-hHC32d-9NDYLW-3o1pMM-apXrbr-apXkgF-5Neawk-ds3ai4-2QPMhS-6NYrJj-6NYrsS-2QKoJt-2QKosg-2QPPrf-6Ufe2D-6UfdVn-yBVC5-4r4MuX-4NDCsv-6s2skp-6B3QHR-4JnRX6-au4hUY-arpWq2-dVhg44-6dCMsJ-5ZdS9r-8oANvX-5imxU2-4F6d3S-cFuzgy-4DJ5VT-5nt3XT-5nt41R-5nxgiN-5iqQGb-4NpHUz-dmRpYv-bRwhFK-4GDm6X-4GDo1r-4GDkFp-4GHrSG\" target=\"_blank\">Meg Hourihan/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dessert, Ice cream,\u003c/em> $\u003cbr>\n3692 18th St.\u003cbr>\n(415) 626-5600\u003cbr>\nSun-Thurs, 11 a.m. – 10 p.m. Fri, Sat, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the small-batch ice cream, made from local ingredients. Be sure to try the salted caramel flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81664\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4665166615_b4d249c8a4_z-190x190.jpg\" alt=\"Photo: Jenly/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenly/4665166615/in/photolist-6vBaB-6R8tr2-azFrjR-a9x9VH-a9zX2y-a9x9Rc-a9x9P8-eaNbWR-c7h9xw-7wbox4-azFsBF-87fcva-7DiT3m-7Df6oc-3eQSyU-8inV62-hHB13X-592SS3-592SGS-4dPqrk-9NEvj3-4QYdrL-9NEuBy-9NEuY1-25Vz91-desxwK-55rYNr-55wdJS-4N41wY-55rYBZ-cinkVj-4Mkmzj-28HsHz-25VJcw-7wrBnY-4nWfL2-772v6v-4o1ezh-55wceC-DMgtD-5j22mS-4dPq9F-dFW17t-2GTZdn-hHChkT-5nxgR7-25VDJj-4o1mHA-bcWZ1T-4o1jFG\" target=\"_blank\">Jenly/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com\" target=\"_blank\">\u003cstrong>Tartine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bakery,\u003c/em> $$\u003cbr>\n600 Guerrero St.\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. – 7 p.m., Tues, Wed, 7:30 a.m. – 7 p.m., Thurs, Fri, 7:30 a.m. – 8 p.m. Sat, 8 a.m. – 8 p.m. Sun, 9 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tartine may be the most well-known bakery in San Francisco. Get fresh warm bread after 4:30 p.m. or sweets anytime. Expect a line – a long line. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81661\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.troublecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3588623294_192b613bbd_z-190x190.jpg\" alt=\"Photo: Premshree Pillai/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/premshree/3588623294/in/photolist-79S5P2-79mr1z-2nEkS-nctSmH-dZfGoW-dZaeHV-45y5ks-6ixeKR-6t7CFq-881SJs-d2qVif-5SXsNe-5SjVaH-6SxGjp-7CnWqK-7pfSny-7FQTBC-b5KANB-8u3v8u\" target=\"_blank\">Premshree Pillai/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.troublecoffee.com\" target=\"_blank\">\u003cstrong>Trouble Coffee Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Toast, coffee,\u003c/em> $$\u003cbr>\n4033 Judah St.\u003cbr>\n(800) 555-1212\u003cbr>\nEveryday, 7 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> You heard of \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\" target=\"_blank\">$4 artisan toast\u003c/a>? This is where it started. Trouble Coffee is small; it’s hip; and it serves very few things: coconuts, cinnamon toast, coffee. But, what it serves it serves well. Cash only. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_78542\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.ichisushi.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07-feature-190x190.jpg\" alt=\"Photo: Alanna Hale\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-78542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ichisushi.com\" target=\"_blank\">\u003cstrong>ICHI Sushi + NI Bar\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Sushi,\u003c/em> $$$\u003cbr>\n3282 Mission St.\u003cbr>\n(415) 525-4750\u003cbr>\nMon-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> ICHI just opened its new, bigger location and the popular spot has been packed with sushi-lovers. Make a reservation and just do omakase – the chef will bring you a series of tasty dishes. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81660\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.statebirdsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9320221966_deac990f8e_z-190x190.jpg\" alt=\"Photo: karmacamilleeon/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81660\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/karmacamilleeon/9320221966/in/photolist-fcAzhb-fcAwoL-kWRUi-cb869S-cbVEUQ-bV4DiH-fcAx21-fcmft6-fcAz5s-fcAzM1-fcmeHv-fcAyk5-fcmehx-fcAyNC-fcAwzm-dqqBhY-d7aavW-d7aa21-d7aaf5-d7a9Pm-cVPErU-dTMEX5-dTG3hg-dTG3wv-dTMEJC-dTG3DF-dTMFns-dTMFtE-aLzwoH-c968M1-c9691o-2fqC2-bn6zEh-bA1rRz-bn6Adw-bA1ryR-bn6zL7-bA1rrX-bn6zXq-bA1rNx-bA1rBK-bA1rKc-dGmy9d-c9DjKE-eg1SY8-h8s9Tn-mz9sHu-dag8bR-jXtiMZ-b7MirM\" target=\"_blank\">karmacamilleeon/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.statebirdsf.com\" target=\"_blank\">\u003cstrong>State Bird Provisions\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>American, tapas,\u003c/em> $$$\u003cbr>\n1529 Fillmore St.\u003cbr>\n(415) 795-1272\u003cbr>\nSun-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Because it just tastes so good – and you can judge for yourself if it’s worth the hype. Make reservations if you can get them, or stand in line before it opens. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81659\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6793403008_dcce87b362_z-190x190.jpg\" alt=\"Photo: Wally Gobetz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/wallyg/6793403008/in/photolist-bmiY35-bzdQ28-ndWdYB-bzdQat-bzdQ8p-bzdQ5X-bzdQ6Z-3afG9X-4TKPKM-6bEFTo-y1qwE-xJK5C-4TQ4ey-4TQ4gd-4ob1MK-4TQ4bf-6KbZDS-Evk1z-EvjZB-xv7Za\" target=\"_blank\">Wally Gobetz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cstrong>La Taqueria\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican, burritos\u003c/em>, $\u003cbr>\n2889 Mission St.\u003cbr>\n(415) 285-7117\u003cbr>\nMon-Sat, 11 a.m. – 9 p.m. Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> It is a fact universally recognized that the highest concentration of the best burritos is in the Mission. If you venture to the neighborhood on BART, then you’ll want to check out a classic taqueria and La Taqueria is the worst-kept secret in the area. Get the carne asada burrito and the carnitas taco with everything on it. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Use the Google Map below to find the different places in our list or sort by category. Let us know in the comments if we forgot your favorite downtown San Francisco spot or places you always take out-of-towners.\u003c/p>\n\u003cp>\u003ca href=\"https://mapsengine.google.com/map/u/0/edit?mid=zddXFVlErmSw.kgXtTNCSDUxo\">\u003cstrong>View Full-Sized Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://mapsengine.google.com/map/u/0/embed?mid=zddXFVlErmSw.kgXtTNCSDUxo\" width=\"640\" height=\"480\">\u003c/iframe>\u003c/div>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Want some more options? Check out the \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/06/union-square-checklist-from-check-please-bay-area/\">\u003cstrong>Union Square Checklist from Check, Please! Bay Area\u003c/strong>\u003c/a>! If you are looking for great eateries in San Francisco’s Union Square the producers of the show selected 10 of the best restaurants from past seasons near the iconic landmark.\u003c/p>\n\n","blocks":[],"excerpt":"Looking for places to take out-of-town guests or want to know where to eat in San Francisco when you visit? Use our guide to downtown to find classic places or tasty, lesser-known treats.","status":"publish","parent":0,"modified":1409082300,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://mapsengine.google.com/map/u/0/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":2060},"headData":{"title":"Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors | KQED","description":"Looking for places to take out-of-town guests or want to know where to eat in San Francisco when you visit? Use our guide to downtown to find classic places or tasty, lesser-known treats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors","datePublished":"2014-05-09T23:05:56.000Z","dateModified":"2014-08-26T19:45:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81606 http://blogs.kqed.org/bayareabites/?p=81606","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/09/bay-area-bites-downtown-san-francisco-restaurant-guide-for-visitors/","disqusTitle":"Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors","path":"/bayareabites/81606/bay-area-bites-downtown-san-francisco-restaurant-guide-for-visitors","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81682\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/stuckincustoms/421758680/in/photolist-DgCao-GeZKS-6Rvj6S-azyQej-9iNMkk-9zS2n-57ncaR-7eMgVB-ao2ZF3-cqwDLh-9dQFJG-e5PGcM-ADJZ-dujo7j-5EDCfU-7LEkjv-71oBVD-8RgBZy-9JQZxw-wktEY-6SdFiE-8Pud4h-mVofLV-4y4JcZ-7XvGrt-6LSKRa-dwCCjH-5vDSaf-jwbxeq-8LLdzN-jw9nsc-56sEnC-4sPeuW-ha3FUZ-kAyysP-9BCGZ-bp94Kh-9dQGk7-jw9qgt-4Zw5jB-7cX26-c9BtzG-bp94E3-dpzQdr-5BNoE-7cX1s-bErDga-iwBcu-5fnrR-edNddw\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/421758680_bf2681bf29_z.jpg\" alt=\"Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\" width=\"640\" height=\"423\" class=\"size-full wp-image-81682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So you're visiting San Francisco, or you have out-of-town guests staying in the city and want to point them in the right direction for food. We've compiled a rough guide of San Francisco bites in the downtown area -- since that's where the vast majority of tourists stay and explore. Some of these are classic San Francisco (oysters on the bay, hipster bars, hole-in-the-wall burritos) and some are lesser-known spots that are must-visits because of their tasty food or unique meals. Try some; try all. We're just keeping you on your toes.\u003c/p>\n\u003cp>The guide is primarily aimed at downtown San Francisco and divided into quicker eats for lunch, sit-down places for dinner (or a big lunch), coffee and tea spots, and bars. If you want to venture further afield and ride BART a few stops, we've also suggested a few places that you may have heard of or that would make any list of places to visit in the city on the Bay. Use the Google Map at the bottom to find locations and to plan your eating foray.\u003c/p>\n\u003cp>Let us know what you think after you try some of these. Or, tell us what we missed that our visitors simply have to eat while they're here.\u003c/p>\n\u003ch2>FOOD - Lunch, Snacks, Quick Hits\u003c/h2>\n\u003cfigure id=\"attachment_81607\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cuesa.org/markets\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7165771078_e776153d10_z-190x190.jpg\" alt=\"Photo: Gary Yost Photography for CUESA/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/cuesa/7165771078/in/photolist-bVds6d-bVdBxj-bVdfnA-cnpfvN-cnV4RN-cnUURs\" target=\"_blank\">Gary Yost/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">\u003cstrong>Ferry Building Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Farmers Market,\u003c/em> $$\u003cbr>\nFerry Building Plaza\u003cbr>\n(415) 291-3276\u003cbr>\nTues, Thurs, 10 a.m. – 2 p.m. Sat, 8 a.m. to 2 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Local farmers sell produce, meat, and cheeses. Be sure to get a Rueben sandwich from the \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons\u003c/a> booth on Tuesday or Thursday – though be warned that there may be a line. And check out the sandwiches from \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> on Thursday.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81610\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.hogislandoysters.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4737660826_60bcb43c45_z-190x190.jpg\" alt=\"Photo: Renee Suen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81610\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/sifu_renka/4737660826/in/photolist-8dDKvm-6r8kX9-aFetT-aFeti-aFesX-7zAY5Q-aFeu4-avKMrk-avNt6y-avNapE-avKTCz-avNc7y-avKRXx-avNgCN-avNjij-avKD3Z-avNkZd-avNdqQ-avNpEh-avNnPu-a3Vwy-6BmXY5-hYPwgX-7hp4pS-cuhXym-7a8mUo-6BhMCH-6BhLHi-6BhMsM-6BhMUk-6BmX9f-6BmWAG-6BmWYS-6BmXfJ-6BhLz2-7eknEA-by4SZG-fK6CX9-8VR1iU-8VMWxk-4C1uF1-eew6ni-eew6Yv-eeBQ3s-FxsMZ-9HwQhk-cDkpwS-ai3Etg-e1a4wZ-nmKwGd\" target=\"_blank\">Renee Suen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\" target=\"_blank\">\u003cstrong>Hog Island Oyster Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Oysters,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 391-7117\u003cbr>\nMon-Thurs, 11:30 a.m. – 9 p.m. Fri, 11:30 a.m. – 10 p.m. Sat, 11 a.m. – 10 p.m., Sun, 11 a.m. – 9 p.m\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit next to the water and enjoy fresh oysters from nearby Tomales Bay. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81611\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cowgirlcreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11336812673_38030e8f66_z-190x190.jpg\" alt=\"Photo: dsleeter_2000/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81611\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dsleeter_2000/11336812673/in/photolist-igN8rt-71fhuq-8dKvxu-8dKuKS-9rZN2X-7vJxH2-8Wzvv8-6AzvHh-6AzvY5-jjpRYe-jjrhKp-7wBS9v-8WCzqh-a8ydY-8MnJjp-665SYs-4bfemG-ckaTp3-HuoY9-cvZ7V7-4bbgeM-4bffdq-4bffXY-7sZmMa-2yUBDs-ckaNVE-84Z8EY-4dAAo6-KzrMx-8dA4da-hYP1zd-3A7Ffi-fCNmwE-fCLDvu-8eatbE-2X8mH2-eiKfrV-eiQYB5-eiKfeK-eiKfnx-eiQYEY-eiQYD5-eiQYGQ-6mdnsQ-3pzCkP-6xZ95w-6xZ7m9-6xZamL-6xV2J8-6xZ8sG\" target=\"_blank\">dsleeter_2000/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com\" target=\"_blank\">\u003cstrong>Cowgirl Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Cheese, Sandwiches,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 392-4000\u003cbr>\nCafé: Mon-Sat, 7 a.m. – 7 p.m. Sun, 8 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Buy the local cheeses at their store or visit the Sidekick Café and Milk Bar for sandwiches and snacks. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81612\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yanksing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6091307666_f62b56d2a4_z-190x190.jpg\" alt=\"Photo: Andi Fisher/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/andi_fisher/6091307666/in/photolist-ahgxxY-ahdLEv-ahgYjN-ahdLYx-ahecmZ-ahh2bU-ahgYib-2xtZb-ahgxDq-ahdLUH-ahecgP-ahgYd7-ahecea-ahgYaw-ahh29h-ahgYns-ahgxGy-ahh25y-4hCoCJ-9iZ7XF-9k1WXP-ahdLJn-K6d8N-5zDHxX-K6kDx-K6er3-K6nm2-K6kQH-K6dww-K6djE-K6ocD-K6kZz-K6mg2-K6g8k-K68wb-K6991-K6c7Y-K6kdX-K6889-K6aBA-K6joF-K6inV-K6h9B-K69Hw-K6jXa-K6iKt-K6jMk-K6jCR-K69oG-bSHFQP\" target=\"_blank\">Andi Fisher/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yanksing.com\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dim Sum,\u003c/em> $$$\u003cbr>\n49 Stevenson St\u003cbr>\n(415) 541-4949\u003cbr>\n101 Spear St (at One Rincon Center)\u003cbr>\n(415) 781-1111\u003cbr>\nBoth locations open: Mon-Fri, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For some of the best dim sum in the city. Try the soup dumplings and pork buns. Make reservations or take to-go.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81615\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zerozerosf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9761119874_084169a5c3_z-190x190.jpg\" alt=\"Photo: torbakhopper/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/gazeronly/9761119874/in/photolist-8qYD1N-8qVvEg-cc1udd-cc1uwu-97teQ3-fSyhSf-8qVvDr-fXT9Lj-9DJdH3-9w1YtU-9w1YBq-8wPEDg-8KH22Z-8P1Fjo-fbXTkY-fEgvAa-dyczyp-dyi8Sw-8qnFNr\" target=\"_blank\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com\" target=\"_blank\">\u003cstrong>Zero Zero\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Italian, Pizza,\u003c/em> $$\u003cbr>\n826 Folsom St.\u003cbr>\n(415) 348-8800\u003cbr>\nSun-Thurs, 11:30 a.m. – 10 p.m., Fri, Sat, 11:30 a.m. – 11 p.m. (Mon- Fri, closed 2:30 – 4 p.m.)\u003cbr>\n\u003cstrong>Why? \u003c/strong>For the pizza (try the Fillmore) and the salted ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81616\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.katanayausa.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5031624453_2ced08c225_z-190x190.jpg\" alt=\"Photo: Dave Carner/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/d-ashes/5031624453/in/photolist-dBaRk5-dycFh3-ap5FPE-9UFoFU-2fZbX6-2fZbYa-7XNCkg-8Aui9w-8LrEgh-8rzbWM-7X2Am8-7M8j4h-JQtQe-7oF6Zh-6YyTDN-8KaDE3-6xFJdV-6xKTcy-mXf9wg-6nMqrY-mXh5pJ-6xKTbW-8ECoDK-8EFxL1-mZ5ngc-mZ5p8M-mZ5oHi-mZ5nG2-6m4Tya-6E2Jo7-6xFJf8-6xKTbo-9LqmBc-6y4oVp-6xKTa7-9Lt8K3-cJ2aGS-9TkYG3-7EtxWD-6Ae78z-6Aifeu-ay8e5p-avbBbB-ebkrPK-ebkqZX-aXBA6D-6Gbdpz-8XgbBj-8Xd9dR-8XgctN\" target=\"_blank\">Dave Carner/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.katanayausa.com\" target=\"_blank\">\u003cstrong>Katana-Ya\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Japanese, Ramen,\u003c/em> $$\u003cbr>\n430 Geary St.\u003cbr>\n(415) 771-1280\u003cbr>\nEveryday, 11:30 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Go to try the extra spicy ramen (or any of the ramen).\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81677\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3680991726_eabb808306_z-190x190.jpg\" alt=\"Photo: Frank Chen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/geekstinkbreath/3680991726/in/photolist-6Bh3AA-ehPiLr\" target=\"_blank\">Frank Chen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\" target=\"_blank\">\u003cstrong>Taqueria Castillo\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican (burritos), \u003c/em>$\u003cbr>\n10 Mason St.\u003cbr>\n(415) 986-0426\u003cbr>\nMon-Sat, 10 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t visit San Francisco without visiting a hole-in-the-wall taqueria that secretly has amazing food. Get the super burrito and you’ll have leftovers. Cash only.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81622\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.superdupersf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6366847733_9afd62ac28_z-190x190.jpg\" alt=\"Photo: Jun Seita/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jseita/6366847733/in/photolist-7Vxeqk-7VAtkA-7VxeqR-7Vxeri-9coweE-dRMtqw-dXMs2Z-dXT9Xs-dXT8Nq-dXMuya-eJCXTh-eFwihU-f6Buk5-bE7djE-bGxTsx-bymLfx-7RdzGf-7RdvM7-7Ran5g-7RdCRh-7RdytL-7RaoqR-7RanCt-859vPb-9Js5oZ-9Js5wk-9nf5TE-bEuKrw-akHoKr-dKBetw-d7F39j-mticAK-aGBL1M-aGBHit-btRciN-db4JV7-brR4vQ-c113K7-c113Fd-mpdWct-bEKWpe-bEKWuv-dpQhf2-bCk3Xk-aF3D4V-cKcQn9-8fkBhK-fEMLnw-aA1VU6-aCW9U1\" target=\"_blank\">Jun Seita/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.superdupersf.com\" target=\"_blank\">\u003cstrong>Super Duper\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Burgers,\u003c/em> $\u003cbr>\n721 Market St.\u003cbr>\n(415) 538-3437\u003cbr>\nMon-Wed, 8 a.m. – 10 p.m. Thurs, Fri, 8 a.m. – 11 p.m. Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n783 Mission St.\u003cbr>\n(415) 882-1750\u003cbr>\nMon-Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n98 Mission St.\u003cbr>\n(415) 974-1200\u003cbr>\nMon-Fri, 7 a.m. – 9 p.m. Sat, Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The motto is: fast food burgers, slow food values. Yes, it’s a chain, but it’s a San Francisco chain. Small burgers made from Niman Ranch beef, and be sure to get a shake with that.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FOOD – Sit-down/Fine Dining \u003c/h3>\n\u003cfigure id=\"attachment_81623\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.farmerbrownsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2447170115_2a125ac640_z-190x190.jpg\" alt=\"Photo: Dennis Yang/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dennis/2447170115/in/photolist-4Jfoqc-88zhvG-GiJPV-2D64t-mLtni-qth28-mLtBm-mLtuk-mLtVc-4zCqs2-qth6b-GiEaN-mLu22-mLtMx-4zCqsv-2uK5Zt-qtgYL-2uPCn7-qth3W-GiEjh-mLt8p-2uPxKo-2uK4oa-2uPvkE-7Ydwx5-PTyWs-5KdvaW-qXJ81-5K9fN2-2uPAhW-7bFn8X-7bFpKX-76NuBm-kdGkD-ixPjn-6TFC2K-7Y6rX6-kdGkW-m3mKt-6TFCiH-kdGmD-7bFFSD-kdGks-349jv2-6sT6zL-m3mvV-9RD44R-3AEnRs-3AEoMQ-3AEo61\" target=\"_blank\">Dennis Yang/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com\" target=\"_blank\">\u003cstrong>Farmerbrown\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Soul Food,\u003c/em> $$\u003cbr>\n25 Mason St.\u003cbr>\n(415) 409-3276\u003cbr>\nTues-Thurs, Sun, 5:30 – 10 p.m., Fri, Sat, 5 – 11 p.m. (Weekend brunch: 10 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> San Franciscans brunch at a higher-than-average rate; join them. If you can’t make it for weekend brunch, you can still try the fried chicken and waffles, and the jalapeno cornbread.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81624\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.slanteddoor.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3440719272_aaf4766e2c_z-190x190.jpg\" alt=\"Photo: Suzi Edwards-Alexander\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/suziedwards/3440719272/in/photolist-6f3zY5-8Hnn8J-8Hjors-8HgfHM-8Hjoc2-8HiVba-8HmYLJ-8Hj23n-8HiT7K-8Hjj4p-brwHtj-bErzSe-bEryhr-8HjJUT-8HmKP7-8Hj5QB-8Hjyhi-8HiB3v-8HiMKa-8HiL1z-8HnC2J-8HmNUU-8HiDXg-8HiXpD-8Hjadv-3d1MaY-brwCgy-brwH3Q-brwHHJ-bErC9c-bErCVD-brwFq7-brwCys-brwEJ7-brwDyA-brwHgb-brwF5E-bErBtH-bErBKk-brwJry-24bBA9-6go47D-247bwv-4WwGXe-4TKT54-4ayztu-4TKTwk-5RvSkQ-4TQ7KS-6gsfLL\" target=\"_blank\">Suzi Edwards-Alexander\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com\" target=\"_blank\">\u003cstrong>Slanted Door\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Vietnamese,\u003c/em> $$$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 861-8032\u003cbr>\nMon-Sat, lunch 11 a.m. – 2:30 p.m. Sun, lunch 11:30 a.m. – 3 p.m.; everyday, afternoon tea 2:30 p.m. – 4:30 p.m., dinner 5:30 p.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Modern Vietnamese with views of the Bay. Call to make a reservation. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>. \u003cstrong>Bonus:\u003c/strong> The Slanted Door just won the 2014 \u003ca href=\"http://www.sfgate.com/restaurants/article/S-F-chefs-Phan-Patterson-take-James-Beard-awards-5455272.phphttp://\" target=\"_blank\">James Beard award for Outstanding Restaurant\u003c/a> in the country.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81676\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/michaelmina-190x190.png\" alt=\"Photo: Courtesy of Michael Mina SF/Instagram\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Michael Mina SF/Instagra\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\" target=\"_blank\">\u003cstrong>Michael Mina\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>California,\u003c/em> $$$$\u003cbr>\n252 California St.\u003cbr>\n(415) 397-9222\u003cstrong>\u003cbr>\n\u003c/strong>Lunch: Mon-Fri, 11:30 a.m. – 2 p.m. Dinner: Sun-Thurs, 5:30 – 10 p.m., Fri, Sat, 5:30 – 10:30 p.m. (Lounge opens 11:30 a.m. Mon-Fri)\u003cbr>\n\u003cstrong>Why?\u003c/strong> Michael Mina is known for his high-quality American-style food, with five restaurants around San Francisco. Try the one that is his namesake. The tasting menu will give you a range of plates and you’ll leave having earned the title of “foodie.” \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81675\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.5a5stk.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/942938_527968133916808_1224763517_n-190x190.jpg\" alt=\"Photo: Courtesy of 5A5 Steak Lounge\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of 5A5 Steak Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.5a5stk.com\" target=\"_blank\">\u003cstrong>5A5 Steak Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Steak,\u003c/em> $$$\u003cbr>\n244 Jackson St.\u003cbr>\n(415) 989-2539\u003cbr>\nMon-Thurs, 5 – 10 p.m. Fri, Sat, 5 – 10:30 p.m. Sun, 5 – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For one of the best steakhouses in the city. Get the truffle fries and Hamachi shooters with your meat. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81672\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.colibrimexicanbistro.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6244585824_32b492194f_z-190x190.jpg\" alt=\"Photo: Yuichi Sakuraba/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/skrb/6244585824/in/photolist-goRxNJ-avP8NQ-avLn9e-avLkLZ-avNYUW-avLsE2-avP6po-avP3vj-avLq1R-avPac9-avPbuC-eeBJ3q-4UzXd3-JQiQC-goRFjq-goSm6y-goSoXX-goSnGw-goSh3K-goRrRy-goSets-eeBS9W\" target=\"_blank\">Yuichi Sakuraba/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.colibrimexicanbistro.com\" target=\"_blank\">\u003cstrong>Colibri Mexican Bistro\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican,\u003c/em> $$\u003cbr>\n438 Geary St.\u003cbr>\n(415) 440-2737\u003cbr>\nMon, 11:30 a.m. – 10 p.m., Tues-Thurs, 11:30 a.m. – 11 p.m., Fri, 11:30 – midnight Sat, 10:30 a.m. – midnight, Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For sit-down Mexican food, Colibri is the place to go. The most popular dish is the chicken mole and on the weekends try the bottomless mimosa brunch. \u003cbr clear=\"all\">\u003c/p>\n\u003ch2>COFFEE/TEA: \u003c/h2>\n\u003cfigure id=\"attachment_81671\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bluebottlecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5318061117_b903f3900e_z-190x190.jpg\" alt=\"Photo: Jake Przespo/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jakeprzespo/5318061117/in/photolist-96WshV-8dD7t1-6982VW-7Gnt1B-77RrpW-bER8CW-6xR7eU-begpQH-97QXdc-hraoQr-aW1wHD-7zMfQR-2N9R6-eKnyrS-6n9dkB-5CVKbL-5K7cn7-9z9Nez-6EzPZt-8c3JPs-86d61E-dNr3KX-dDn9TC-6wMU7g-e8Buai-87Siqm-8fsvtS-dWCBMm-eha1VT-adYHuH-93FkuZ-7SDuQK-5Vevjm-h1rkHJ-giUP3r-8o2n1Y-bTNBqD-89y1LQ-apWetQ-5YoZyK-dVEaW9-7ABw5-de7ptQ-bsbZ34-egd2JH-5u9Qj2-7mCt32-5eY3KC-bCMRBy-5Va8iM\" target=\"_blank\">Jake Przespo/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.com\" target=\"_blank\">\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Coffee,\u003c/em> $$\u003cbr>\n66 Mint St.\u003cbr>\n(415) 495-3394\u003cbr>\nSan Francisco Ferry Building\u003cbr>\nNo phone\u003cbr>\nBoth locations: Mon-Fri, 7 a.m. – 7 p.m. Sat, Sun, 8 a.m. – 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Blue Bottle coffee is micro-roasted and hand-made. This is not the place to go for a quickly rushed cup of caffeine. The Mint Plaza location also serves breakfast.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81670\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.samovarlife.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4299519264_1e6623959e_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/4299519264/in/photolist-fjfW9k-dAT8DS-7xWahu-7L5zrg-7L5zC4-7xW9FJ-fuk2PV-81j5o5-81j5jy-fA3r4j-4hCpy3-4U9jSN-8p2NSu-6MfJic-6Am8iu-7L9xZA-6Amand-6Am9gL-dMfzoJ-4hCq77-4hykAi-7su2Xc-4hCpYJ-9BHXFK-4hyk3x-3MtdsF-7L9xAC-7L9xQj-P7WPL-dGxzpJ-3Mxv4u-dMfzjJ-9QppQ4-4hCpRm-81fVnr-eAooo7-9B5U63-5WhEXC-6hYgJg-6rzSaC-5Wdncv-5WdntT-ojUC2-bxQSBU-ojUAs-ojUzk-ojUDx-bxQSuQ-GL1j1-GL1iU\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.samovarlife.com\" target=\"_blank\">\u003cstrong>Samovar Tea Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Tea,\u003c/em> $$\u003cbr>\n730 Howard St. (Yerba Buena Gardens, upper terrace)\u003cbr>\n(415) 227-9400\u003cbr>\nSun-Wed, 9 a.m. – 8 p.m. Thurs-Sat, 9 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit overlooking the park and enjoy a cup of tea with light food. \u003cbr clear=\"all\">\u003c/p>\n\u003ch3>BARS:\u003c/h3>\n\u003cfigure id=\"attachment_81668\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bourbonandbranch.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3967876371_30913d135e_z-190x190.jpg\" alt=\"Photo: Zagat Buzz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/zagatbuzz/3967876371/in/photolist-73Cppz-5ZkUua-73GovL-5WgUuh-73Go9A-Q3p5A-9eoA6T-5yE3DE-8Tattk-qimh2-8TauN6-nt5oW-6RHeGS-5BpBqZ-8TgwdN-6RHeFy-5ZkUs8-qiswe-qig1w-4vpNw5-QrTj5-5ZkUoR-sroB2-62Dzme-62Dzie-62HQHj-5t1psQ-qihEn-6NYqUW-5WgUrC-Q3Vka-8Td8XS-8TctM5-8TaqUe-Q3pom-Q3pnA-qioRu-6NYqkQ-5sW1pr-8Tcndu-KuZyR-8Tc9XW-8TbgZb-8Te6CQ-8Tf243-8Tc6M8-8Tajb2-8Tdsmh-8TesJo-8T8fhv\" target=\"_blank\">Zagat Buzz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\" target=\"_blank\">\u003cstrong>Bourbon & Branch\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bar,\u003c/em> $$$\u003cbr>\n501 Jones St.\u003cbr>\n(415) 346-1735\u003cbr>\nEveryday, 6 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The speakeasy-style bar may seem over-the-top and hipster (and \u003cem>sooo\u003c/em> San Francisco), but the atmosphere is something you have to experience and the drinks are delicious. Try the cucumber gimlet. Call ahead for reservations and the “secret” password. And, yes, that hidden door you walked right past is the front entrance. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81667\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pressclubsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3980577033_bbaf8a55df_z-190x190.jpg\" alt=\"Photo: Jennifer Conley/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenniferconley/3980577033/in/photolist-74KuSv-74Ku2n-9awFzn-62HzBY-62DhGF-74jMsT-74jM9r-74oFWS-74jMdB-74oGw5-74jMck-74oGwU-74jMCi-74oGyd-74jMDv-74oGdo-74jMfk-74jMxc-74oGfh-74jMkR-4Nh7hC-74oG5s-74jMuF-74oG2y-74jMhn-74jMiV-74oGxq-74oG8Q-74jMwn-74oGu9-74jMCX-74oGk1-74oGtG-74oGAb-74jMeD-74oGvm-74jM9M-74oGgW-74oFUE-5UrJFb-8y7i1u-8y4k2e-8y4haB-8y4nxv-8y6T5f-8y7srC-8y4wop-8y7Fo7-c2WDkY-74Ksbx/\" target=\"_blank\">Jennifer Conley/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pressclubsf.com\" target=\"_blank\">\u003cstrong>Press Club\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Wine bar,\u003c/em> $$$\u003cbr>\n20 Yerba Buena Lane\u003cbr>\n(415) 744-5000\u003cbr>\nMon-Thurs, 4 – 11 p.m. Fri, Sat, 2 – 11 p.m. Sun, 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> When you visit the Bay Area, you have to drink some wine. It’s a rule. Enjoy the variety offered at Press Club in their lounge. Check that a private event hasn’t blocked out the place first. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81666\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cellarmakerbrewing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13337162204_9f9d6ff8f6_z-190x190.jpg\" alt=\"Photo: Adam Jackson/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/adamjackson/13337162204/in/photolist-mjx1nB-mjyrEu-mjx7qD\" target=\"_blank\">Adam Jackson/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cellarmakerbrewing.com\" target=\"_blank\">\u003cstrong>Cellarmaker Brewing Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Beer,\u003c/em>$$\u003cbr>\n1150 Howard St.\u003cbr>\n(415) 863-3940\u003cbr>\nTues-Fri, 3 – 11 p.m. Sat, noon – 11 p.m. Sun 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If beer is your thing. Do a sampling of all their local brews.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FURTHER AFIELD:\u003c/h3>\n\u003cp> (looking for San Francisco adventure)\u003c/p>\n\u003cfigure id=\"attachment_81665\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.biritecreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/369137176_0306184a51_o-190x190.jpg\" alt=\"Photo: Meg Hourihan/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/megnut/369137176/in/photolist-9pwfyJ-4NtWF9-9ptefF-9pwfzS-9EHPjb-9NBb4v-dJ1bGk-9NBcRz-hHC32d-9NDYLW-3o1pMM-apXrbr-apXkgF-5Neawk-ds3ai4-2QPMhS-6NYrJj-6NYrsS-2QKoJt-2QKosg-2QPPrf-6Ufe2D-6UfdVn-yBVC5-4r4MuX-4NDCsv-6s2skp-6B3QHR-4JnRX6-au4hUY-arpWq2-dVhg44-6dCMsJ-5ZdS9r-8oANvX-5imxU2-4F6d3S-cFuzgy-4DJ5VT-5nt3XT-5nt41R-5nxgiN-5iqQGb-4NpHUz-dmRpYv-bRwhFK-4GDm6X-4GDo1r-4GDkFp-4GHrSG\" target=\"_blank\">Meg Hourihan/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dessert, Ice cream,\u003c/em> $\u003cbr>\n3692 18th St.\u003cbr>\n(415) 626-5600\u003cbr>\nSun-Thurs, 11 a.m. – 10 p.m. Fri, Sat, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the small-batch ice cream, made from local ingredients. Be sure to try the salted caramel flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81664\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4665166615_b4d249c8a4_z-190x190.jpg\" alt=\"Photo: Jenly/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenly/4665166615/in/photolist-6vBaB-6R8tr2-azFrjR-a9x9VH-a9zX2y-a9x9Rc-a9x9P8-eaNbWR-c7h9xw-7wbox4-azFsBF-87fcva-7DiT3m-7Df6oc-3eQSyU-8inV62-hHB13X-592SS3-592SGS-4dPqrk-9NEvj3-4QYdrL-9NEuBy-9NEuY1-25Vz91-desxwK-55rYNr-55wdJS-4N41wY-55rYBZ-cinkVj-4Mkmzj-28HsHz-25VJcw-7wrBnY-4nWfL2-772v6v-4o1ezh-55wceC-DMgtD-5j22mS-4dPq9F-dFW17t-2GTZdn-hHChkT-5nxgR7-25VDJj-4o1mHA-bcWZ1T-4o1jFG\" target=\"_blank\">Jenly/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com\" target=\"_blank\">\u003cstrong>Tartine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bakery,\u003c/em> $$\u003cbr>\n600 Guerrero St.\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. – 7 p.m., Tues, Wed, 7:30 a.m. – 7 p.m., Thurs, Fri, 7:30 a.m. – 8 p.m. Sat, 8 a.m. – 8 p.m. Sun, 9 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tartine may be the most well-known bakery in San Francisco. Get fresh warm bread after 4:30 p.m. or sweets anytime. Expect a line – a long line. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81661\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.troublecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3588623294_192b613bbd_z-190x190.jpg\" alt=\"Photo: Premshree Pillai/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/premshree/3588623294/in/photolist-79S5P2-79mr1z-2nEkS-nctSmH-dZfGoW-dZaeHV-45y5ks-6ixeKR-6t7CFq-881SJs-d2qVif-5SXsNe-5SjVaH-6SxGjp-7CnWqK-7pfSny-7FQTBC-b5KANB-8u3v8u\" target=\"_blank\">Premshree Pillai/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.troublecoffee.com\" target=\"_blank\">\u003cstrong>Trouble Coffee Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Toast, coffee,\u003c/em> $$\u003cbr>\n4033 Judah St.\u003cbr>\n(800) 555-1212\u003cbr>\nEveryday, 7 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> You heard of \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\" target=\"_blank\">$4 artisan toast\u003c/a>? This is where it started. Trouble Coffee is small; it’s hip; and it serves very few things: coconuts, cinnamon toast, coffee. But, what it serves it serves well. Cash only. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_78542\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.ichisushi.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07-feature-190x190.jpg\" alt=\"Photo: Alanna Hale\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-78542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ichisushi.com\" target=\"_blank\">\u003cstrong>ICHI Sushi + NI Bar\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Sushi,\u003c/em> $$$\u003cbr>\n3282 Mission St.\u003cbr>\n(415) 525-4750\u003cbr>\nMon-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> ICHI just opened its new, bigger location and the popular spot has been packed with sushi-lovers. Make a reservation and just do omakase – the chef will bring you a series of tasty dishes. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81660\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.statebirdsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9320221966_deac990f8e_z-190x190.jpg\" alt=\"Photo: karmacamilleeon/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81660\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/karmacamilleeon/9320221966/in/photolist-fcAzhb-fcAwoL-kWRUi-cb869S-cbVEUQ-bV4DiH-fcAx21-fcmft6-fcAz5s-fcAzM1-fcmeHv-fcAyk5-fcmehx-fcAyNC-fcAwzm-dqqBhY-d7aavW-d7aa21-d7aaf5-d7a9Pm-cVPErU-dTMEX5-dTG3hg-dTG3wv-dTMEJC-dTG3DF-dTMFns-dTMFtE-aLzwoH-c968M1-c9691o-2fqC2-bn6zEh-bA1rRz-bn6Adw-bA1ryR-bn6zL7-bA1rrX-bn6zXq-bA1rNx-bA1rBK-bA1rKc-dGmy9d-c9DjKE-eg1SY8-h8s9Tn-mz9sHu-dag8bR-jXtiMZ-b7MirM\" target=\"_blank\">karmacamilleeon/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.statebirdsf.com\" target=\"_blank\">\u003cstrong>State Bird Provisions\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>American, tapas,\u003c/em> $$$\u003cbr>\n1529 Fillmore St.\u003cbr>\n(415) 795-1272\u003cbr>\nSun-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Because it just tastes so good – and you can judge for yourself if it’s worth the hype. Make reservations if you can get them, or stand in line before it opens. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81659\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6793403008_dcce87b362_z-190x190.jpg\" alt=\"Photo: Wally Gobetz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/wallyg/6793403008/in/photolist-bmiY35-bzdQ28-ndWdYB-bzdQat-bzdQ8p-bzdQ5X-bzdQ6Z-3afG9X-4TKPKM-6bEFTo-y1qwE-xJK5C-4TQ4ey-4TQ4gd-4ob1MK-4TQ4bf-6KbZDS-Evk1z-EvjZB-xv7Za\" target=\"_blank\">Wally Gobetz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cstrong>La Taqueria\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican, burritos\u003c/em>, $\u003cbr>\n2889 Mission St.\u003cbr>\n(415) 285-7117\u003cbr>\nMon-Sat, 11 a.m. – 9 p.m. Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> It is a fact universally recognized that the highest concentration of the best burritos is in the Mission. If you venture to the neighborhood on BART, then you’ll want to check out a classic taqueria and La Taqueria is the worst-kept secret in the area. Get the carne asada burrito and the carnitas taco with everything on it. \u003cbr clear=\"all\">\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>Use the Google Map below to find the different places in our list or sort by category. Let us know in the comments if we forgot your favorite downtown San Francisco spot or places you always take out-of-towners.\u003c/p>\n\u003cp>\u003ca href=\"https://mapsengine.google.com/map/u/0/edit?mid=zddXFVlErmSw.kgXtTNCSDUxo\">\u003cstrong>View Full-Sized Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://mapsengine.google.com/map/u/0/embed?mid=zddXFVlErmSw.kgXtTNCSDUxo\" width=\"640\" height=\"480\">\u003c/iframe>\u003c/div>\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>Want some more options? Check out the \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/06/union-square-checklist-from-check-please-bay-area/\">\u003cstrong>Union Square Checklist from Check, Please! Bay Area\u003c/strong>\u003c/a>! If you are looking for great eateries in San Francisco’s Union Square the producers of the show selected 10 of the best restaurants from past seasons near the iconic landmark.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81606/bay-area-bites-downtown-san-francisco-restaurant-guide-for-visitors","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_95","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_1248"],"tags":["bayareabites_491","bayareabites_13141","bayareabites_4153","bayareabites_233","bayareabites_13420","bayareabites_8834","bayareabites_3088","bayareabites_14745","bayareabites_10313","bayareabites_3147","bayareabites_198"],"featImg":"bayareabites_81682","label":"bayareabites"},"bayareabites_68695":{"type":"posts","id":"bayareabites_68695","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68695","score":null,"sort":[1377187351000]},"guestAuthors":[],"slug":"former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo","title":"Former Tartine Baker Opens His Own Doors -- With a Whole Lot of Help -- in San Anselmo","publishDate":1377187351,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\" alt=\"Nathan and Devon bake loaves every day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan and Devon bake loaves every day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>After nine years of baking -- eight of which were at the popular \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a>, under Chad Robertson's tutelage -- Nathan Yanko was ready to make his own bread. \u003c/p>\n\u003cp>\"It was just time to do my own thing,\" said Nathan.\u003c/p>\n\u003cp>Fortunately, his wife, Devon Yanko (formerly Crosby-Helms), ran her own personal chef business, Fast Foodie.And, he gave her plenty of warning for the two to spend months planning to dive into their project head-first -- even when it means getting up at 1 or 2 a.m. every day for weeks and weeks. \u003c/p>\n\u003cp>On Memorial Day, they opened the doors -- sort of -- to \u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">M.H. Bread and Butter\u003c/a> in San Anselmo, named after Nathan's great-grandfather, Maximillian Hirtreiter, a baker and patisserie owner. Memorial Day also happened to be the day a popular 10K running race passes right in front of the door to the bakery. They'd done no marketing, they had no dishwasher, and they had to make tarts to order for the line of people out the door. But, they had been baking for wholesale clients, like \u003ca href=\"http://www.farmshopla.com/\">Farmshop \u003c/a>in Larkspur, \u003ca href=\"http://healdsburgshed.com/\">Shed \u003c/a>in Healdsburg, and Petaluma Market.\u003c/p>\n\u003cp>\"We basically just opened our doors and handed out baguettes,\" said Nathan. \u003c/p>\n\u003cfigure id=\"attachment_68702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\" alt=\"Bread is MHBB's specialty. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread is MHBB's specialty. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>San Anselmo was not the pair's first choice. And, even after they settled on San Anselmo, the location they're in -- on the south end of the main downtown strip -- was \"Plan B,\" said Devon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We had a list of places all over the country that were theoretical,\" she said. They even developed a whole business plan for a large bakery in Healdsburg. But, she said, they realized all their friends and family were in the city and the Bay Area -- and, as runners, they spent a lot of time in Marin County on the trails. So, they moved to San Anselmo and planned to open a small \"mom and pop\" bakery on the other end of town.\u003c/p>\n\u003cp>That was the plan until the bakery that had been in the location they're in now shut down. Sweetlife Bakery and Cafe closed in February and the owner called Devon, asking if she wanted to purchase a used bread slicer. Instead, they decided to move into the spot -- a significantly larger spot, with a full kitchen for a chef to make food, drinks to be served, and tables for people to sit and enjoy their meals and, most importantly, their bread.\u003c/p>\n\u003cfigure id=\"attachment_68697\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\" alt=\"Nathan Yanko makes bread. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan Yanko makes bread. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Because, the thing is, it really is all about the bread. To fill out the bigger place, the pair brought in friends and hired a 25-person staff, including chef Arielle Segal, who most recently was sous-chef at Mill Valley Beerworks. Segal makes a range of sandwiches, salads, soups primarily from local ingredients. (They all go to the Marin Farmers' Market every week.) But, the menu really focuses on featuring Nathan's specialty: bread.\u003c/p>\n\u003cfigure id=\"attachment_68696\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\" alt=\"The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\" width=\"1000\" height=\"562\" class=\"size-full wp-image-68696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Nathan learned how to make bread at Tartine, but now he's trying to find his own unique take on it. That means the bread on any given day isn't exactly the same -- though he acknowledges the changes are small things that 95% of the population won't notice. He tries different shapes, different grains, different buttering in the pans. \u003c/p>\n\u003cfigure id=\"attachment_68698\" class=\"wp-caption alignleft\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3-192x290.jpg\" alt=\"Loaves at MHBB. Photo: Yez Alayan\" width=\"192\" height=\"290\" class=\"size-medium wp-image-68698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Loaves at MHBB. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Devon specializes in the croissants and cinnamon-nut rolls (sold out by the time I got there mid-morning). She also spent six weeks under Nathan's tutelage baking wholesale before they opened the bakery. She jokes that she thought she'd just be sweeping floors, but Nathan was so used to teaching people, since lots of bakers come to Tartine to learn, that within weeks she was making bread too.\u003c/p>\n\u003cp>Now, the two of them make all the bread every day for the bakery and for all their wholesalers. It's a big job. And, it's a job that means the two of them spend nearly every hour working together every day, all the time -- with very little sleep.\u003c/p>\n\u003cp>\"Under 12 hours is a good day,\" said Nathan.\u003c/p>\n\u003cp>But, the good days, they said, are really good. \u003c/p>\n\u003cp>\"His passion for bread is why we're doing it,\" said Devon -- and he is definitely passionate about what bread can mean for a community, about building a community here in his own small town, and about feeding the community and those neighbors, many of whom helped get the bakery up and running.\u003c/p>\n\u003cp>The pair are also very good runners and relied, in large part, on their athletic friends and networks to help \u003ca href=\"http://www.kickstarter.com/projects/735493502/mh-bread-and-butter-cafe-and-bakery\">raise $33,000 via Kickstarter\u003c/a> to start the bakery.\u003c/p>\n\u003cp>By good runners, I mean: really good. Devon set a new course record when she won the Oakland Marathon in March (before the bakery opened) and Nathan's earned podium finishes in prestigious ultra-marathons like the HURT 100-miler.\u003c/p>\n\u003cp>Of course, since opening the bakery three months ago, it's been a little harder to train for 100-mile races. Devon runs at 2:30 a.m. before coming into the bakery. Both of them wake up around that hour to start the bread-baking process. The starter for the bread has to be managed nearly around the clock, meaning they add to it around 8 p.m. and again at 1 a.m. Do the math: that's not very many hours of sleep in between.\u003c/p>\n\u003cp>\"It's like having a newborn,\" said Devon, who just had her first day off since they opened. But, soon, the newborn will grow up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>M.H. Bread and Butter\u003c/strong>\u003cbr>\n\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">www.mhbreadandbutter.com\u003c/a>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\nMonday: 7 a.m. to 3 p.m.\u003cbr>\nWednesday and Thursday: 7 a.m. to 8 p.m.\u003cbr>\nFriday and Saturday: 7 a.m. to 9 p.m.\u003cbr>\nSunday: 8 a.m. to 3 p.m.\u003c/p>\n\u003cfigure id=\"attachment_68701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\" alt=\"Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Nathan and Devon Yanko opened the doors to M.H. Bread and Butter at the end of May. Now, with regular 12-hour days under their belts, the former Tartine baker thinks they're building more than just bread; they're building a community.","status":"publish","parent":0,"modified":1377549816,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1026},"headData":{"title":"Former Tartine Baker Opens His Own Doors -- With a Whole Lot of Help -- in San Anselmo | KQED","description":"Nathan and Devon Yanko opened the doors to M.H. Bread and Butter at the end of May. Now, with regular 12-hour days under their belts, the former Tartine baker thinks they're building more than just bread; they're building a community.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Former Tartine Baker Opens His Own Doors -- With a Whole Lot of Help -- in San Anselmo","datePublished":"2013-08-22T16:02:31.000Z","dateModified":"2013-08-26T20:43:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68695 http://blogs.kqed.org/bayareabites/?p=68695","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/22/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo/","disqusTitle":"Former Tartine Baker Opens His Own Doors -- With a Whole Lot of Help -- in San Anselmo","path":"/bayareabites/68695/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\" alt=\"Nathan and Devon bake loaves every day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan and Devon bake loaves every day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>After nine years of baking -- eight of which were at the popular \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a>, under Chad Robertson's tutelage -- Nathan Yanko was ready to make his own bread. \u003c/p>\n\u003cp>\"It was just time to do my own thing,\" said Nathan.\u003c/p>\n\u003cp>Fortunately, his wife, Devon Yanko (formerly Crosby-Helms), ran her own personal chef business, Fast Foodie.And, he gave her plenty of warning for the two to spend months planning to dive into their project head-first -- even when it means getting up at 1 or 2 a.m. every day for weeks and weeks. \u003c/p>\n\u003cp>On Memorial Day, they opened the doors -- sort of -- to \u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">M.H. Bread and Butter\u003c/a> in San Anselmo, named after Nathan's great-grandfather, Maximillian Hirtreiter, a baker and patisserie owner. Memorial Day also happened to be the day a popular 10K running race passes right in front of the door to the bakery. They'd done no marketing, they had no dishwasher, and they had to make tarts to order for the line of people out the door. But, they had been baking for wholesale clients, like \u003ca href=\"http://www.farmshopla.com/\">Farmshop \u003c/a>in Larkspur, \u003ca href=\"http://healdsburgshed.com/\">Shed \u003c/a>in Healdsburg, and Petaluma Market.\u003c/p>\n\u003cp>\"We basically just opened our doors and handed out baguettes,\" said Nathan. \u003c/p>\n\u003cfigure id=\"attachment_68702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\" alt=\"Bread is MHBB's specialty. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread is MHBB's specialty. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>San Anselmo was not the pair's first choice. And, even after they settled on San Anselmo, the location they're in -- on the south end of the main downtown strip -- was \"Plan B,\" said Devon.\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 had a list of places all over the country that were theoretical,\" she said. They even developed a whole business plan for a large bakery in Healdsburg. But, she said, they realized all their friends and family were in the city and the Bay Area -- and, as runners, they spent a lot of time in Marin County on the trails. So, they moved to San Anselmo and planned to open a small \"mom and pop\" bakery on the other end of town.\u003c/p>\n\u003cp>That was the plan until the bakery that had been in the location they're in now shut down. Sweetlife Bakery and Cafe closed in February and the owner called Devon, asking if she wanted to purchase a used bread slicer. Instead, they decided to move into the spot -- a significantly larger spot, with a full kitchen for a chef to make food, drinks to be served, and tables for people to sit and enjoy their meals and, most importantly, their bread.\u003c/p>\n\u003cfigure id=\"attachment_68697\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\" alt=\"Nathan Yanko makes bread. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan Yanko makes bread. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Because, the thing is, it really is all about the bread. To fill out the bigger place, the pair brought in friends and hired a 25-person staff, including chef Arielle Segal, who most recently was sous-chef at Mill Valley Beerworks. Segal makes a range of sandwiches, salads, soups primarily from local ingredients. (They all go to the Marin Farmers' Market every week.) But, the menu really focuses on featuring Nathan's specialty: bread.\u003c/p>\n\u003cfigure id=\"attachment_68696\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\" alt=\"The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\" width=\"1000\" height=\"562\" class=\"size-full wp-image-68696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Nathan learned how to make bread at Tartine, but now he's trying to find his own unique take on it. That means the bread on any given day isn't exactly the same -- though he acknowledges the changes are small things that 95% of the population won't notice. He tries different shapes, different grains, different buttering in the pans. \u003c/p>\n\u003cfigure id=\"attachment_68698\" class=\"wp-caption alignleft\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3-192x290.jpg\" alt=\"Loaves at MHBB. Photo: Yez Alayan\" width=\"192\" height=\"290\" class=\"size-medium wp-image-68698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Loaves at MHBB. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Devon specializes in the croissants and cinnamon-nut rolls (sold out by the time I got there mid-morning). She also spent six weeks under Nathan's tutelage baking wholesale before they opened the bakery. She jokes that she thought she'd just be sweeping floors, but Nathan was so used to teaching people, since lots of bakers come to Tartine to learn, that within weeks she was making bread too.\u003c/p>\n\u003cp>Now, the two of them make all the bread every day for the bakery and for all their wholesalers. It's a big job. And, it's a job that means the two of them spend nearly every hour working together every day, all the time -- with very little sleep.\u003c/p>\n\u003cp>\"Under 12 hours is a good day,\" said Nathan.\u003c/p>\n\u003cp>But, the good days, they said, are really good. \u003c/p>\n\u003cp>\"His passion for bread is why we're doing it,\" said Devon -- and he is definitely passionate about what bread can mean for a community, about building a community here in his own small town, and about feeding the community and those neighbors, many of whom helped get the bakery up and running.\u003c/p>\n\u003cp>The pair are also very good runners and relied, in large part, on their athletic friends and networks to help \u003ca href=\"http://www.kickstarter.com/projects/735493502/mh-bread-and-butter-cafe-and-bakery\">raise $33,000 via Kickstarter\u003c/a> to start the bakery.\u003c/p>\n\u003cp>By good runners, I mean: really good. Devon set a new course record when she won the Oakland Marathon in March (before the bakery opened) and Nathan's earned podium finishes in prestigious ultra-marathons like the HURT 100-miler.\u003c/p>\n\u003cp>Of course, since opening the bakery three months ago, it's been a little harder to train for 100-mile races. Devon runs at 2:30 a.m. before coming into the bakery. Both of them wake up around that hour to start the bread-baking process. The starter for the bread has to be managed nearly around the clock, meaning they add to it around 8 p.m. and again at 1 a.m. Do the math: that's not very many hours of sleep in between.\u003c/p>\n\u003cp>\"It's like having a newborn,\" said Devon, who just had her first day off since they opened. But, soon, the newborn will grow up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>M.H. Bread and Butter\u003c/strong>\u003cbr>\n\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">www.mhbreadandbutter.com\u003c/a>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\nMonday: 7 a.m. to 3 p.m.\u003cbr>\nWednesday and Thursday: 7 a.m. to 8 p.m.\u003cbr>\nFriday and Saturday: 7 a.m. to 9 p.m.\u003cbr>\nSunday: 8 a.m. to 3 p.m.\u003c/p>\n\u003cfigure id=\"attachment_68701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\" alt=\"Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68695/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo","authors":["1459"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1875"],"tags":["bayareabites_12254","bayareabites_12256","bayareabites_12255","bayareabites_3147","bayareabites_9057"],"featImg":"bayareabites_68700","label":"bayareabites"},"bayareabites_30683":{"type":"posts","id":"bayareabites_30683","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30683","score":null,"sort":[1311585675000]},"guestAuthors":[],"slug":"the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video","title":"The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)","publishDate":1311585675,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Daniel Klein, creator of The Perennial Plate, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef Samin Nostrat they visited three local farms, gathered stories, harvested food and then created a Tartine Afterhours dinner at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. ","status":"publish","parent":0,"modified":1311613953,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://player.vimeo.com/video/26817145"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":964},"headData":{"title":"The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO) | KQED","description":"Daniel Klein, creator of The Perennial Plate, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef Samin Nostrat they visited three local farms, gathered stories, harvested food and then created a Tartine Afterhours dinner at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)","datePublished":"2011-07-25T09:21:15.000Z","dateModified":"2011-07-25T17:12:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"30683 http://blogs.kqed.org/bayareabites/?p=30683","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/25/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video/","disqusTitle":"The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)","path":"/bayareabites/30683/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30683/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video","authors":["5014"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2638","bayareabites_1874","bayareabites_1865","bayareabites_2554","bayareabites_1807","bayareabites_60","bayareabites_61","bayareabites_1593"],"tags":["bayareabites_8917","bayareabites_9544","bayareabites_9454","bayareabites_9545","bayareabites_9455","bayareabites_3147","bayareabites_9456","bayareabites_9056","bayareabites_8916"],"featImg":"bayareabites_30702","label":"bayareabites"},"bayareabites_17256":{"type":"posts","id":"bayareabites_17256","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17256","score":null,"sort":[1285612926000]},"guestAuthors":[],"slug":"book-review-tartine-bread","title":"Book Review: Tartine Bread","publishDate":1285612926,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\" alt=\"Tartine Bread\" title=\"Tartine Bread\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-17258\">\u003c/a>\u003cbr>\n\u003cem>Tartine Bread Cookbook\u003c/em>\u003c/p>\n\u003cp>Living in San Francisco, you're bound to have a love/hate relationship with \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. Love for all of the obvious reasons: most amazing morning bun, fabulous fruit tarts, and decadent chocolate desserts. Anything lemon. Almond croissants to rival Parisian patisseries. Strong coffee. So what's to hate? Weekend crowds and tourists--the fact that it's tough to squeeze in for that morning bun on a Sunday in any kind of sane manner.\u003c/p>\n\u003cp>Thankfully then, for weekend mornings when you can't muster the energy to elbow your way through the lines, we have the Tartine cookbooks (the first of which is aptly named \u003ca href=\"http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508\">Tartine\u003c/a>). Now I very rarely write to publishers directly asking for a review copy of a book, but I did for Tartine's newest cookbook, \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a>. I'd been awaiting its arrival ever since I heard that co-owner and bread master, Chad Robertson, was working on it. Chronicle Books was kind enough to send over a copy, and I stayed up and read it from cover to cover that evening. It's absolutely lovely. It's informative, it's inspiring, it's visually stunning. Chad gives you step-by-step instructions, guiding you (in pedestrian terminology) through the process of making his Basic Country Bread and \u003ca href=\"http://ericwolfinger.com/food/index.html\">Eric Wolfinger\u003c/a> (who used to bake bread at the bakery) walks you through each step with his almost tactile, moving photos. It is as I knew it would be: a very special book. \u003c/p>\n\u003cp>From the get-go, Chad knew that the photos would be a critical part of the book because \"traditional, intuitive bread making does not lend itself naturally to a written recipe.\" In addition to written instructions, someone needed to \u003cem>show \u003c/em>readers how to make the bread--Eric Wolfinger has succeeded ten times over. Of the visual nature of the book, Chad notes, \"Learning a craft is as much about copying as it is about understanding, as much visual as it is intellectual.\" From a quick glance at the cover of the book, you're already in Eric's world and as you flip to the first page, Chad takes your hand. You're now ready to bake bread. \u003c/p>\n\u003cp>The first 87 pages are devoted to a brief history of the bakery, the evolution of making and selling bread, and the detailed recipe for Chad's Basic Country Bread. In broad terms, he notes that \"the goal of making bread with a satisfying depth of flavor, a good crust, and a moist, supple crumb is a constant.\" In more specific terms, the recipe for the Country Bread begins with a natural yeast starter, often called sourdough, although Chad promotes using a \"younger\" leaven which gives the bread much more of a subtle flavor. He explains that the concept dates back to before the 1930's when French bakers would use natural leaven in their baked goods--before the days of commercial yeast. Now if you tend to be one of those bakers who feel yeasted breads are a big enough leap and can't imagine making your own leaven, heed Chad's words: \"The substantial gains in savor, keeping qualities, and versatile uses with the natural leaven justify the time it takes to build and care for one.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And he should know. Chad spent over two decades apprenticing with artisan bakers in France and in the United States, and experimented with his own ovens out in West Marin and in Mill Valley. In 2002, he moved to San Francisco with his wife (and other half at Tartine Bakery), Elizabeth Pruitt, to create the legend that is now Tartine Bakery. The rest is history. And readers get a glimpse into that history with each page of Tartine Bread. After Chad's basic bread recipe, the book branches off into interesting variations (olive bread, walnut bread, pizzas). And the last half delves into other recipes mainly using day-old breads such as French Onion Soup, Meatball Sandwiches, and Tartine's Baked French Toast. While I haven't yet had time to make Chad's Basic Country Bread, I wanted to dive right in, so I made the Panade using rustic bread I had lying around the house. \u003c/p>\n\u003cp>If you're not familiar with Panade, the headnotes for the recipe explain that it's a basic french preparation similar to the Spanish sopa seca, or \"dry soup.\" Or if you're familiar with the Italian ribollita--same thing. The foundation is always dry bread moistened with water or stock and any combination of vegetables, greens, and cheese you have on hand. While it sounds a lot like bread pudding, the recipe doesn't call for any eggs so it's actually best after setting and retaining its shape two or even three days after it's made. You slice it in wedges to serve and reheat it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\" alt=\"Making Panade\" title=\"Making Panade\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17257\">\u003c/a>\u003cbr>\n\u003cem>Making Panade from Tartine Bread\u003c/em>\u003c/p>\n\u003cp>The Panade recipe is straightforward and relatively quick to put together. I've reprinted it here with permission from Chad Robertson and the folks at Chronicle Books. At the end of the recipe, you'll find a few personal notes and words of advice for a successful panade. Next time I want to make it with Chad's bread--that is, if there are any day-old slices remaining. Which, somehow, I doubt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\" alt=\"Slice of Panade\" title=\"Slice of Panade\" width=\"500\" height=\"351\" class=\"alignnone size-full wp-image-17259\">\u003c/a>\u003cbr>\n\u003cem>Slice of Panade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Panade\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n2 leeks, white parts only, finely chopped\u003cbr>\n6 cups whole milk\u003cbr>\nsalt\u003cbr>\n4 slices day-old Basic Country Bread, cut about 1-inch thick\u003cbr>\n1 small butternut squash (about 1 pound), peeled, seeded, and cut into slices 1/4 inch thick\u003cbr>\n1 bunch black kale, stems removed\u003cbr>\n1 head cauliflower (about 1 1/2 pounds), trimmed and cut into 1/2 inch slices\u003cbr>\n1/2 pound fontina cheese, thinly slices\u003cbr>\nHeavy Cream (for reheating), optional\u003c/p>\n\u003cp>\u003cem>Method\u003c/em>\u003cbr>\nPreheat the oven to 375 F. Melt 1 tablespoon of the butter in a saucepan over medium heat. Add the leeks and saute until softened, about 5 minutes. Add 2 cups of the milk, the remaining 5 tablespoons butter, and 2 teaspoons salt. Bring to a boil and them remove from the heat. \u003c/p>\n\u003cp>Cover the bottom of a deep, heavy, 5-quart pot with 2 or more slices of the bread. Arrange the squash slices in an even layer on top of the bread and pour in 2 cups of the hot milk mixture. Top with remaining 2 bread slices and then with the kale. Arrange the cauliflower slices over the kale. Press the ingredients down to compact them if they don't quite fit in the pot.\u003c/p>\n\u003cp>Pour the remaining 4 cups milk mixture over the vegetables and bread. Stop adding the milk when the level is almost to the rim. Season with salt. Cover the pot with the lid or aluminum foil. Bake for 30 minutes. Uncover and arrange the cheese over the top. Cover, return to the oven, and bake until the liquid is absorbed and reduced, and the cheese has melted and browned, about 20 minutes. When the panade has cooled, it should appear dry. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve immediately or let cool and refrigerate for up to 3 days. To reheat, cut the panade into wedges and put on individual ovenproof plates. Pour 1/4 cup cream over the top of each wedge and bake for 15 to 20 minutes in an oven preheated to 375 F.\u003cbr>\n\u003cem>\u003cbr>\nServes 4-6\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nMy notes: I used a bit more bread than the recipe called for just to cover the width of my pan. I also found that the panade needed an extra 15 minutes in the oven and I ended up taking off the lid for the last 30 minutes. I found this helped the top crisp up nicely.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon shares her thoughts (and a recipe) on the stunning new cookbook, Tartine Bread. ","status":"publish","parent":0,"modified":1285612926,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1299},"headData":{"title":"Book Review: Tartine Bread | KQED","description":"Megan Gordon shares her thoughts (and a recipe) on the stunning new cookbook, Tartine Bread. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Book Review: Tartine Bread","datePublished":"2010-09-27T18:42:06.000Z","dateModified":"2010-09-27T18:42:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17256 http://blogs.kqed.org/bayareabites/?p=17256","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/","disqusTitle":"Book Review: Tartine Bread","path":"/bayareabites/17256/book-review-tartine-bread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\" alt=\"Tartine Bread\" title=\"Tartine Bread\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-17258\">\u003c/a>\u003cbr>\n\u003cem>Tartine Bread Cookbook\u003c/em>\u003c/p>\n\u003cp>Living in San Francisco, you're bound to have a love/hate relationship with \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. Love for all of the obvious reasons: most amazing morning bun, fabulous fruit tarts, and decadent chocolate desserts. Anything lemon. Almond croissants to rival Parisian patisseries. Strong coffee. So what's to hate? Weekend crowds and tourists--the fact that it's tough to squeeze in for that morning bun on a Sunday in any kind of sane manner.\u003c/p>\n\u003cp>Thankfully then, for weekend mornings when you can't muster the energy to elbow your way through the lines, we have the Tartine cookbooks (the first of which is aptly named \u003ca href=\"http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508\">Tartine\u003c/a>). Now I very rarely write to publishers directly asking for a review copy of a book, but I did for Tartine's newest cookbook, \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a>. I'd been awaiting its arrival ever since I heard that co-owner and bread master, Chad Robertson, was working on it. Chronicle Books was kind enough to send over a copy, and I stayed up and read it from cover to cover that evening. It's absolutely lovely. It's informative, it's inspiring, it's visually stunning. Chad gives you step-by-step instructions, guiding you (in pedestrian terminology) through the process of making his Basic Country Bread and \u003ca href=\"http://ericwolfinger.com/food/index.html\">Eric Wolfinger\u003c/a> (who used to bake bread at the bakery) walks you through each step with his almost tactile, moving photos. It is as I knew it would be: a very special book. \u003c/p>\n\u003cp>From the get-go, Chad knew that the photos would be a critical part of the book because \"traditional, intuitive bread making does not lend itself naturally to a written recipe.\" In addition to written instructions, someone needed to \u003cem>show \u003c/em>readers how to make the bread--Eric Wolfinger has succeeded ten times over. Of the visual nature of the book, Chad notes, \"Learning a craft is as much about copying as it is about understanding, as much visual as it is intellectual.\" From a quick glance at the cover of the book, you're already in Eric's world and as you flip to the first page, Chad takes your hand. You're now ready to bake bread. \u003c/p>\n\u003cp>The first 87 pages are devoted to a brief history of the bakery, the evolution of making and selling bread, and the detailed recipe for Chad's Basic Country Bread. In broad terms, he notes that \"the goal of making bread with a satisfying depth of flavor, a good crust, and a moist, supple crumb is a constant.\" In more specific terms, the recipe for the Country Bread begins with a natural yeast starter, often called sourdough, although Chad promotes using a \"younger\" leaven which gives the bread much more of a subtle flavor. He explains that the concept dates back to before the 1930's when French bakers would use natural leaven in their baked goods--before the days of commercial yeast. Now if you tend to be one of those bakers who feel yeasted breads are a big enough leap and can't imagine making your own leaven, heed Chad's words: \"The substantial gains in savor, keeping qualities, and versatile uses with the natural leaven justify the time it takes to build and care for one.\" \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>And he should know. Chad spent over two decades apprenticing with artisan bakers in France and in the United States, and experimented with his own ovens out in West Marin and in Mill Valley. In 2002, he moved to San Francisco with his wife (and other half at Tartine Bakery), Elizabeth Pruitt, to create the legend that is now Tartine Bakery. The rest is history. And readers get a glimpse into that history with each page of Tartine Bread. After Chad's basic bread recipe, the book branches off into interesting variations (olive bread, walnut bread, pizzas). And the last half delves into other recipes mainly using day-old breads such as French Onion Soup, Meatball Sandwiches, and Tartine's Baked French Toast. While I haven't yet had time to make Chad's Basic Country Bread, I wanted to dive right in, so I made the Panade using rustic bread I had lying around the house. \u003c/p>\n\u003cp>If you're not familiar with Panade, the headnotes for the recipe explain that it's a basic french preparation similar to the Spanish sopa seca, or \"dry soup.\" Or if you're familiar with the Italian ribollita--same thing. The foundation is always dry bread moistened with water or stock and any combination of vegetables, greens, and cheese you have on hand. While it sounds a lot like bread pudding, the recipe doesn't call for any eggs so it's actually best after setting and retaining its shape two or even three days after it's made. You slice it in wedges to serve and reheat it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\" alt=\"Making Panade\" title=\"Making Panade\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17257\">\u003c/a>\u003cbr>\n\u003cem>Making Panade from Tartine Bread\u003c/em>\u003c/p>\n\u003cp>The Panade recipe is straightforward and relatively quick to put together. I've reprinted it here with permission from Chad Robertson and the folks at Chronicle Books. At the end of the recipe, you'll find a few personal notes and words of advice for a successful panade. Next time I want to make it with Chad's bread--that is, if there are any day-old slices remaining. Which, somehow, I doubt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\" alt=\"Slice of Panade\" title=\"Slice of Panade\" width=\"500\" height=\"351\" class=\"alignnone size-full wp-image-17259\">\u003c/a>\u003cbr>\n\u003cem>Slice of Panade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Panade\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n2 leeks, white parts only, finely chopped\u003cbr>\n6 cups whole milk\u003cbr>\nsalt\u003cbr>\n4 slices day-old Basic Country Bread, cut about 1-inch thick\u003cbr>\n1 small butternut squash (about 1 pound), peeled, seeded, and cut into slices 1/4 inch thick\u003cbr>\n1 bunch black kale, stems removed\u003cbr>\n1 head cauliflower (about 1 1/2 pounds), trimmed and cut into 1/2 inch slices\u003cbr>\n1/2 pound fontina cheese, thinly slices\u003cbr>\nHeavy Cream (for reheating), optional\u003c/p>\n\u003cp>\u003cem>Method\u003c/em>\u003cbr>\nPreheat the oven to 375 F. Melt 1 tablespoon of the butter in a saucepan over medium heat. Add the leeks and saute until softened, about 5 minutes. Add 2 cups of the milk, the remaining 5 tablespoons butter, and 2 teaspoons salt. Bring to a boil and them remove from the heat. \u003c/p>\n\u003cp>Cover the bottom of a deep, heavy, 5-quart pot with 2 or more slices of the bread. Arrange the squash slices in an even layer on top of the bread and pour in 2 cups of the hot milk mixture. Top with remaining 2 bread slices and then with the kale. Arrange the cauliflower slices over the kale. Press the ingredients down to compact them if they don't quite fit in the pot.\u003c/p>\n\u003cp>Pour the remaining 4 cups milk mixture over the vegetables and bread. Stop adding the milk when the level is almost to the rim. Season with salt. Cover the pot with the lid or aluminum foil. Bake for 30 minutes. Uncover and arrange the cheese over the top. Cover, return to the oven, and bake until the liquid is absorbed and reduced, and the cheese has melted and browned, about 20 minutes. When the panade has cooled, it should appear dry. \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>Serve immediately or let cool and refrigerate for up to 3 days. To reheat, cut the panade into wedges and put on individual ovenproof plates. Pour 1/4 cup cream over the top of each wedge and bake for 15 to 20 minutes in an oven preheated to 375 F.\u003cbr>\n\u003cem>\u003cbr>\nServes 4-6\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nMy notes: I used a bit more bread than the recipe called for just to cover the width of my pan. I also found that the panade needed an extra 15 minutes in the oven and I ended up taking off the lid for the last 30 minutes. I found this helped the top crisp up nicely.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17256/book-review-tartine-bread","authors":["5072"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_2254","bayareabites_1875","bayareabites_12","bayareabites_10"],"tags":["bayareabites_1968","bayareabites_2210","bayareabites_3147"],"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? 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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