{"id":2022,"date":"2011-07-28T16:04:34","date_gmt":"2011-07-28T23:04:34","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=2022"},"modified":"2022-10-20T17:21:54","modified_gmt":"2022-10-21T00:21:54","slug":"sit-down-chocolate","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/sit-down-chocolate\/","title":{"rendered":"Sit-down chocolate"},"content":{"rendered":"<p>According to <a href=\"https:\/\/sf.eater.com\/2011\/7\/27\/6666609\/recchiuti-dogpatch-beginnings-pig-pie-hopes-and-more\" target=\"_blank\" rel=\"noopener noreferrer\">Eater<\/a> and SF Weekly\u2019s Foodie blog, Michael Recchiuti of <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/recchiuti-confections\/\" rel=\"noopener noreferrer\">Recchiuti\u2019s Confections<\/a><a title=\"Recommended\" href=\"https:\/\/chocolatebythebay.com\/magazine\/recommended\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1259\" title=\"cupicon\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2010\/11\/cupicon2.png\" alt=\"4-cup chocolatier\" width=\"14\" height=\"16\" \/><\/a> <\/strong>will be opening a cafe in the Dogpatch neighborhood of SF in 2012.<\/p>\n<p>In addition to their chocolates, they plan to offer charcuterie and cheese plates plus beer and wine.<\/p>\n<p>Not a lot of details yet. Watch the space at 801 22nd St. (at Minnesota) as things develop.<\/p>\n<p>We expect this place to be a big hit: Not only are Recchiuti chocolates great, they were just voted best chocolate in the 2011 SF Bay Guardian Readers Poll.<\/p>\n<p><strong>UPDATE:<\/strong> <a title=\"Little patch of heavenly chocolate\" href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/ourchocolatiers\/little-patch-of-heavenly-chocolate\/\">Chocolate Lab<\/a> opened in Dogpatch end of 2012 and changed its name to theLab Caf\u00e9 in 2013. As of 11\/2014, it was theLab, and sold a range of Recchiuti Confections. It is now closed.<\/p>\n<figure id=\"attachment_5349\" aria-describedby=\"caption-attachment-5349\" style=\"width: 320px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2011\/07\/recchuitidessert2014.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5349\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2011\/07\/recchuitidessert2014.jpg\" alt=\"recchuiti dessert 2014\" width=\"320\" height=\"270\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2011\/07\/recchuitidessert2014.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2011\/07\/recchuitidessert2014-200x168.jpg 200w\" sizes=\"auto, (max-width: 320px) 85vw, 320px\" \/><\/a><figcaption id=\"caption-attachment-5349\" class=\"wp-caption-text\">Dessert at theLab Caf\u00e9, spring 2014: theLab cake on left and a caramel mousse on the right.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>What\u2019s up, Recchiuti?<\/p>\n","protected":false},"author":1,"featured_media":5349,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,41,488],"tags":[210,726,1127,430,727,1074],"class_list":["post-2022","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-chocolate","category-san-francisco-chocolate","category-update","tag-cafe","tag-eater","tag-recchiuti-confections","tag-recommended","tag-sf-weeklys-foodie","tag-veteran-sfba-artisan-chocolatier"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/2022","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=2022"}],"version-history":[{"count":3,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/2022\/revisions"}],"predecessor-version":[{"id":35521,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/2022\/revisions\/35521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/5349"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=2022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=2022"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=2022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}