Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito
Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany
Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There
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But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n","blocks":[],"excerpt":"Want to help the environment? Try of one of these Bay Area restaurants known for their commitment to sustainability—and delicious food.","status":"publish","parent":0,"modified":1507303757,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1902},"headData":{"title":"Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito | KQED","description":"Want to help the environment? Try of one of these Bay Area restaurants known for their commitment to sustainability—and delicious food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito","datePublished":"2017-10-03T20:02:54.000Z","dateModified":"2017-10-06T15:29:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120872 https://ww2.kqed.org/bayareabites/?p=120872","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/03/bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito/","disqusTitle":"Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito","path":"/bayareabites/120872/bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\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=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120872/bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1875","bayareabites_15153","bayareabites_15155","bayareabites_366","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_358","bayareabites_60"],"tags":["bayareabites_8924","bayareabites_376","bayareabites_15977","bayareabites_2222","bayareabites_10492","bayareabites_9491","bayareabites_15978","bayareabites_9441"],"featImg":"bayareabites_121136","label":"bayareabites"},"bayareabites_111063":{"type":"posts","id":"bayareabites_111063","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111063","score":null,"sort":[1470165459000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany","title":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany","publishDate":1470165459,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ","status":"publish","parent":0,"modified":1470348422,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1261},"headData":{"title":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany | KQED","description":"Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany","datePublished":"2016-08-02T19:17:39.000Z","dateModified":"2016-08-04T22:07:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111063 http://ww2.kqed.org/bayareabites/?p=111063","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/02/bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany/","disqusTitle":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany","source":"Restaurant Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/111063/bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\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> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111063/bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_90"],"tags":["bayareabites_4190","bayareabites_13179","bayareabites_15544","bayareabites_10523","bayareabites_15543","bayareabites_9441"],"featImg":"bayareabites_111081","label":"source_bayareabites_111063"},"bayareabites_29404":{"type":"posts","id":"bayareabites_29404","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29404","score":null,"sort":[1308754805000]},"guestAuthors":[],"slug":"gluten-free-vegan-options-in-the-bay-area-yes-they-are-out-there","title":"Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There","publishDate":1308754805,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n","blocks":[],"excerpt":"People are giving up gluten. Whether it's due to celiac disease or a dietary lifestyle choice, the need for more and more gluten-free food options is growing. Now, what if you are vegan? Ethical choices don't change, so the elimination of gluten just gets added to your lifestyle! Luckily, the Bay Area has multiple options for a great meal. ","status":"publish","parent":0,"modified":1308763537,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1334},"headData":{"title":"Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There | KQED","description":"People are giving up gluten. Whether it's due to celiac disease or a dietary lifestyle choice, the need for more and more gluten-free food options is growing. Now, what if you are vegan? Ethical choices don't change, so the elimination of gluten just gets added to your lifestyle! Luckily, the Bay Area has multiple options for a great meal. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There","datePublished":"2011-06-22T15:00:05.000Z","dateModified":"2011-06-22T17:25:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29404 http://blogs.kqed.org/bayareabites/?p=29404","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/22/gluten-free-vegan-options-in-the-bay-area-yes-they-are-out-there/","disqusTitle":"Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There","path":"/bayareabites/29404/gluten-free-vegan-options-in-the-bay-area-yes-they-are-out-there","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\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>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29404/gluten-free-vegan-options-in-the-bay-area-yes-they-are-out-there","authors":["5126"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1245","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_8520","bayareabites_1859","bayareabites_8632","bayareabites_138","bayareabites_9381","bayareabites_8628","bayareabites_3583","bayareabites_9444","bayareabites_8627","bayareabites_9442","bayareabites_8636","bayareabites_9089","bayareabites_9443","bayareabites_2105","bayareabites_1871","bayareabites_9441"],"featImg":"bayareabites_29501","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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