We’re talking about lumpia, the great Filipino appetizer. Chef-owner Alex Retodo and his Oakland-based venture, The Lumpia Company, have been serving their uber-popular fried spring rolls to San Francisco Giants fans for going on six seasons. It’s a first for a Major League Baseball stadium, he says.

And they’re not just a favorite of foodies; they’ve received the stamp of approval from local rapper E-40, a longtime lumpia lover who is now a co-owner.

So while the baseball is whizzing around the diamond at Oracle Park, Retodo and his crew are busy folding ground meat and sauteed vegetables into paper-thin wrappers, rolling them and then frying ’til golden.

“For 82-plus games, we’ll go as hard as we can until the 7th inning,” he says.

Before that long season gets under way, we nabbed him for a chat about life behind home plate — in Section 116, Promenade Level, that is.

On his passion for sharing Filipino food >>>

It all started with his mom’s lumpia — the best, of course. When Retodo was a kid growing up in Hayward, she and relatives would make thousands of lumpia for the All Saints Church carnival. He’d sneak them to his buddies (“That’s how I made best friends back then”) and introduce them to friends who came over to his house (“That was the ice-breaker,” he says, their introduction to Filipino cuisine). A born marketer, he nevertheless earned a marketing degree from San Jose State and began encouraging restaurateurs to bring iconic dishes to a broader audience. “I always wanted to push Filipino food forward.” If others wouldn’t, well, he’d do it himself.

His love of the game >>>

Not surprisingly, the East Bay native started out rooting for the A’s. “I grew up a fanboy of No. 33, Jose Canseco!” But he also followed the Giants’ Kevin Mitchell and Will Clark and says he even tried to emulate Mitchell’s “graceful, left-handed swing” (as a right-hander). Now, he says, “I’ve grown into it. I love the Giants. They have the culture.”

On pitching to the Giants >>> 

Retodo launched his lumpia business at festivals, then sold at a seven-day-a-week pop-up. Through it all, he knew that baseball fans would respond in a big way to Filipino food, so he kept trying to sell the Giants on the concept. “Finally, the time came in 2019. ‘Are you ready to jump in?’ they asked. I said yes, I’ve been waiting for this moment half my life.”

Two great American pastimes >>>

Major League Baseball and great food have a hand-in-glove relationship. “It’s a perfect fit,” Retodo explains. “In basketball, you can’t miss a minute. You don’t want to miss Steph Curry. Football is all about the tailgate.” Baseball, he says, lures people who love to watch the game … and talk … and eat.

What’s on the menu this season >>>

Look for the “classic hits” at the stand this season: Chicken Shanghai Lumpia and Mama’s Veggie Lumpia (made in a separate fryer), served with sweet chile sauce for dipping. Retodo says he may offer an occasional special, like the Bacon Cheeseburger Lumpia he created a few years ago or Pork Belly Chips.

The perfect lumpia companion >>>

The stand now offers Filipino-inspired beers on tap. The Ube Ale is brewed with the purple yams used frequently in Filipino foods. And the Calamansi Pilsner is a citrusy sip.

His inning-by-inning guide >>>

He laughingly outlines an Oracle Park eating strategy. “Before the game, you get in line for lumpia and your first beer. Third inning, one of you goes to get the crab sandwiches and the other gets the garlic fries. Seventh inning, are we going to have the Dole Whip for dessert or the Ghirardelli sundae?”

Outside the box >>>

No, not the batter’s box. The box that limits creativity. Retodo doesn’t hang there. When he’s not at the ballpark, you’ll probably find him at his new flagship location at Brooklyn Basin, an evolving residential, retail and restaurant destination at the Ninth Avenue Terminal on Oakland’s waterfront. He’ll be experimenting with new flavors. Spicy Coconut Pork, anyone?

San Jose Giants: Dia de Los Churros

Churros are so popular with fans at the San Jose Giants’ Excite Ballpark that the team honors the sweet legacy on not one but five game days. It’s all in tribute to Hipolito Cerda, the man who has been making them fresh for decades at his Olimpos Churros stand just off the third-base line. On Dia de los Churros, the players wear jerseys and hats featuring cartoon churro characters. Giveaways this season include churro ornaments on Christmas in July Night on July 24, Hawaiian shirts at the Aug. 17 Margaritaville Night and wizard scarves at Harry Potter Night on Aug. 30. Details: www.milb.com/san-jose

Rancho Cucamonga Quakes: ‘Friends’ TV Show Night

The Quakes’ LoanMart Field invites fans of the hilarious TV sitcom characters Chandler, Phoebe, Ross, Monica, Joey and Rachel to the ballpark on June 21 for photo opportunities, specialty jerseys — and a game against the Inland Empire 66ers. The first 1,500 people through the gate will receive a “Friends” mug. More fun: A number of Bark in the Ballpark events are scheduled for this season. The pet-friendly seats are located on the first-base side of the stadium. Details: www.milb.com/rancho-cucamonga

Stockton Ports: Asparagus Night

When you’re the Asparagus Capital of the World, you can’t ignore those springtime stalks. The A’s single-A affiliate celebrates Stockton’s biggest crop with Asparagus Night festivities that in the past have included Ports players in dark-green jerseys emblazoned with asparagus, asparagus trivia on the Banner Island Ballpark scoreboard, asparagus mascot races and, of course, deep-fried asparagus, bacon-wrapped asparagus and more. Mark April 20, on your calendar for this year’s event. Other great promotions include Luau Night on May 3, with a Hawaiian shirt giveaway, and a Martial Arts Night on May 31, when fans will receive free Karate Splash bobbleheads. Details: www.milb.com/stockton

Modesto Nuts: Pups & Pints

You, your best canine buddy, beer discounts — and a baseball game! At every Thursday home game of this Seattle Mariners affiliate, the Pups & Pints hangout at Modesto’s John Thurman Field doubles as an off-leash dog park. When you’re ready to watch the game, you leash up and head to seating in one of the dog-designated sections. Keep in mind that if you decide to attend, you will need to sign a legally binding waiver that requires you to take responsibility for your pooch at all times. And no, the players batting cleanup will not be taking on that duty when it comes to your dog. Details: www.milb.com/modesto

Sacramento River Cats: Princess & Pirate Night

Storytelling rules in West Sacramento at Sutter Health Park, home of the Giants’ Triple-A affiliate. Look for princesses and pirates to fill the stands at one game this season and mini-Harry Potters at another game (dates, activities to be announced). Giveaway nights for the first 2,500 fans through the gate will include a 25th River Cats anniversary replica jersey on June 21 and a Dinger coffee mug on July 19. Dinger, of course, is the team’s personable mascot. Speaking of cuddly, Wet Nose Wednesday is a weekly invitation to watch the game with your dog on Home Run Hill. Details: www.milb.com/sacramento

Fresno Grizzlies: Meet Bluey & Bingo Night

This jam-packed lineup may have you vacationing in Fresno so you can catch these events at Chukchansi Park, home to this Single A-affiliate of the Colorado Rockies. We predict an early-season sellout April 13 for Meet Bluey & Bingo Night featuring the adorable Aussie characters who appeal to both kids and parents. May 25 has been named Fresno Parks & Rec Night, and actor-comedian Jim O’Heir (who played Jerry Gergich on TV’s “Parks and Recreation”) will be in attendance. The Grizzlies will celebrate Latino and lowrider culture with the three-day Fiesta Oso with the Lowriders de Fresno, July 19-21. Among the many events honoring community heroes will be the April 12 one titled My Job Depends on Ag, with a Fresno tribute jersey giveaway. Details: www.milb.com/fresno

Note: Some fans may lock in seats for the Niners game (3:30 kickoff) by showing up early for the AFC game (noon kickoff). Consider yourselves warned. Naturally, outside food and drink are not allowed at these venues.

RETRO JUNKIE: This Walnut Creek event venue opens most nights at 6 p.m. for live music, dancing, arcade games and cocktails. But this Sunday, it’s a daytime fan site for The Faithful. The beer garden will open at 2 p.m. Sunday for viewing of the NFC game on a 15-foot LED screen, plus 10 additional large screens and a DJ. Charlie’s Food Trailer will sell eats onsite; the bar will offer drink specials. Details: You can reserve a free spot for the ages 21-and-up watch party at this Eventbrite link, but seating will be first come, first served and admission is not guaranteed. Better get in line early. Details: 2112 N. Main St., Walnut Creek; https://retrojunkiebar.com/

STATE STREET MARKET: At this downtown Los Altos food hall, you’ll find great eats and cocktails — and a huge projected wall image of both the AFC and NFC games, along with four large-screen TVs. Restaurant stalls include Bibo’s Pizza & Pasta (and wings); Little Blue Door; Konjoe Burger; The Good Salad; Orenchi Ramen; Murdoch’s for cocktails; desserts by Ikuka, Penny Ice Creamery and Little Sky Bakery. Seating is first come, first serve — but there’s room for at least 200 fans. Details: Free admission; parties of 15 or more may reserve space by emailing info@statestreetmarket.com. 170 State St., Los Altos; www.statestreetmarket.com

VINE CINEMA: This Livermore movie theater and alehouse will show the NFC championship in high-def on a 30-foot screen. Doors will open at 2:20 p.m. for the 3:30 game, and the theater seats 250 people. Admission is free with a food or beverage purchase. Think Altamont IPA or Ruby Hill cab with a burger, pizza, toasted ravioli or salad. Details: 1722 First St., Livermore; www.vinecinema.com

NEW PARKWAY THEATER: This Oakland arthouse regularly screens NFL and NBA championships for sports fans, and this Sunday is no exception. Besides seats comfier than the stadium, the Parkway concession stand offers a menu of comfort food favorites, plus popcorn and treats. Tickets should be purchased in advance; admission is $10 adults, $8 seniors and students, $6 kids ages 4 to 10. Details: 474 24th St., Oakland; www.thenewparkway.com

OFFICIAL WATCH PARTIES: One of the San Francisco 49ers’ official watch parties — at San Pedro Social in downtown San Jose — is fully booked, but the parties at the Plank in Oakland and at MoMo’s in San Francisco still have openings. The team’s marketing folks promise fan chants, scoring songs and giveaways at the end of each quarter. Food and beverages may be purchased from a special game-day menu at each venue. Tickets are free, but fans must register in advance at this link: www.49ers.com/news/49ers-announce-details-for-fan-events-for-2023-nfc-championship-game-nfl

DISTRICT SIX: Formerly known as the “SOMA StrEat Food Park,” this outdoor venue will host a big watch party with food trucks (Al Pastor Papi, Marley’s Treats and more). Billed as a family-friendly event, District Six will offer games and face-painting for kids. Gates open at 2 p.m. Details: Buy $4.99 tickets or RSVP for free tickets at watchparty24.eventbrite.com. Seating is first come, first served. VIP tables for six may be reserved for $129 at that link. 428 11th St., San Francisco

The day before the game against the Detroit Lions, a fan rally in San Jose at The Plex entertainment complex will provide an early kickoff to the festivities.

“These events open doors for our dedicated fans, whether they’re in the Bay Area, Mexico or the UK, to engage in the game-day experience together,” Nick Clarke, the team’s senior manager of fan engagement, said in announcing the lineup.

Tickets are free, but fans must register in advance at this link: www.49ers.com/news/49ers-announce-details-for-fan-events-for-2023-nfc-championship-game-nfl

Access to the parties is first come, first serve. Food and beverages may be purchased from a special game-day menu at each venue.

Here’s the lineup of events:

— A day-before fan rally will run from 1 to 4 p.m. Saturday at The Plex, 800 Embedded Way, San Jose.

— The San Jose watch party will run from 2:30 to 8 p.m. Sunday at San Pedro Social, 163 W. Santa Clara St.

— The Oakland watch party will run from 2:30 to 8 p.m. Sunday at Plank, 98 Broadway.

— The San Francisco watch party will run from 2:30 to 8 p.m. Sunday at MoMo’s, 760 Second St.

Find details on the international parties at the link above.

Now in her second season with the San Francisco arena, Nazario-Mendoza brings a global resume and local cred to the role. Her goal from the beginning: ‘Let’s do arena food, but let’s elevate it.” All produce is sourced from within 150 miles of the arena, and all fish comes from within 500 miles.

If you’re a basketball fan who’s a foodie, you’d be smart to arrive when the doors open so you can head to these counters and get your order before the opening tip-off. If you’re at Chase for a concert, you’ll find a number of these booths open. And keep an eye on the arena’s Instagram account for specials.

Here’s a roundup of new concepts open to all ticket holders this season, plus some new dishes featured at existing stands. If you’re reserving suites or lounges, you’ll have multiple menus from which to choose.

Bayview Burgers: The newest burger concept to debut at Chase, this eatery already boasts an arena bestseller. The Double Dub features a soft pretzel bun from Nisi’s Craft Bakery that stands up to the heft of two grass-fed Angus patties, two slices of aged cheddar, housemade pickles, bacon onion jam, sun-dried tomato aioli and other fixings. Check out the garlic fries here too, crispy on the outside, soft inside and served with an herb garlic aioli. “They are not for date night or the faint of heart,” Nazario-Mendoza says. (Located at Portals 3, 18, 23, 45)

Backboard Burritos: A Loaded Birria Quesadilla with a cup of consomme at a basketball arena? Yep, and the chuck roast for this trendy taqueria favorite is simmered for 18 hours. Birria also can be loaded into a burrito or bowl, as can the Adobo Garlic Chicken and the Pork Chile Verde at this new booth. Flan is the dessert offering. (Portal 10)

Taste Maker Portable Eatery: Buy your meal here and you’ll be helping a fledgling eatery get off the ground. It’s all part of Chase Center’s outreach and education effort that focuses on diverse small businesses. This season’s offerings are Singaporean Curry Puffs and Cornmeal Rice Krispie Treats from Dabao Singapore Street Food, Fried Fish Sandwich from Auntie April’s, Plant-Based Pupusas from Nixita Foods and Hearts of Palm Salad from Vegan Hood Chefs. (Portal 48)

The Green House: This stand, one of the first plant-based eateries in the NBA, has put seven new offerings on the menu, including a Chipotle Plant-Based Burger spiced with cumin and topped with sliced avocado; Vegan Loca Nachos with Pickled Jalapenos; Jackfruit BBQ Sandwich; Sweet Sydney’s Blondie and Lemon Bars; and a Slushie Butterfly Pea in a souvenir cup that lights up. Fans of the Mushroom Banh Mi will see that sandwich making a return appearance. (Portal 57)

City Bistro: Joining the lineup of bratwurst, hot dogs and chicken tenders at these stands is a new offering, Loaded Chicken Tinga Nachos, and the dish is already a bestseller. The nachos are topped with pickled jalapenos, pico de gallo, lime crema and cilantro. (Portals 5, 10, 17, 22, 33, 43, 51, 57)

La Cocina: At this new concept, look for Pork or Beef Arepas from Andina, Zucchini and Cheese Pupusas from Estrellita’s Snacks, Fried Fish Tacos from Mi Morena and Loaded Fries from Mixiote. (Portal 3)

Room for Dessert: New at this booth is the Dubs All Day Sundae of caramel- and chocolate-sauced ice cream served with an unbelievable array of toppings — bruleed banana, doughnut crumbles, cotton candy, sprinkles. sugar lollipop and whipped cream. There’s also a new sweet-and-savory Fried Chicken Donut Sandwich and an Mmmmm Cookie with chocolate chips and blue M & M’s. (Portal 14)

Tony G’s Slice House: The Bon Appetit team makes the dough and sauces to Bay Area pizza king Tony Gemignani’s specifications. On the menu are pepperoni and cheese slices, plus a rotating vegetarian one. (Portals 5, 10, 15, 21, 51)

Old Skool Portable: More comfort food this season. Look for Beef Short Rib Sliders and Beef Short Rib Mac n Cheese. (Portal 30)

The season was scheduled to start Nov. 15 in the waters from the Sonoma/Mendocino County line south to the Mexican border.

The order came down Friday afternoon from Charlton H. Bonham, director of the California Department of Fish and Wildlife.

“Large aggregations of humpback whales continue to forage between Bodega Bay and Monterey and allowing the use of crab traps would increase the risk of an entanglement in those fishing zones,” he said in announcing the decision, which was made in consultation with the representatives of the fishing industry, environmental organizations and scientists.

Although another assessment will take place on or around Nov. 17, an opening date in time for California residents to enjoy Dungeness for the Nov. 23 Thanksgiving holiday is unlikely. That assessment could, however, lead to an opening date of Dec. 1, officials said.

The recreational Dungeness season will be allowed to start as scheduled on Nov. 4 – but with restrictions. Crabbers may not use trap gear, according to the state order; only hoop nets and crab snares will be allowed until further assessment.

Oceana, a Washington, D.C.-based ocean conservation organization, praised the postponement and equipment limits.

Entanglement can have tragic consequences for whales swimming or feeding off the coast, said scientist Geoff Shester, the group’s California campaign director. He is a member of the advisory California Dungeness Crab Fishing Gear Working Group.

Shester said his group, like the state, is committed to finding solutions that work for the crab-fishing industry while ensuring “safer passage for wildlife off our shores.”

Since 2015, there have been delays in all but one commercial Dungeness season in the Bay Area. A toxin, domoic acid, that could sicken anyone who eats the tainted crab destroyed Northern California’s 2015-2016 commercial season and created delays in other years.

In 2018, the commercial season began without a hitch although recreational crabbers had to postpone their fishing.

In 2019 and 2020, the fishing line danger to whales resulted in a crabbing delay of several weeks. The 2020 crabbing season was officially set to begin Dec. 23, but price negotiations between crab fleets and seafood processors delayed the start until early January 2021.

With delays to protect whales, the truncated 2021-22 season ran from Dec. 29 to April 8, and the 2022-23 season from Dec. 31 to this past April 15.

For the 2023-24 season, the offerings include a creative new menu from the stadium’s executive chef, Alvin Kabiling; slow-smoked meats from Peninsula and South Bay pitmasters making their first appearances at Niners games; the return of a chef’s elevated, house-brined pastrami sandwich; a new pizza creation from celebrity pizzaiolo Tony Gemignani; plus dishes from other locally owned enterprises.

Here’s a sampling. Keep checking back because we’ll add more as chefs finalize their menus:

THE EXECUTIVE CHEF’S MENU

What was chef Kabiling’s plan when he and his culinary team huddled this summer on the upcoming NFL season menu?

“Go bold,” he said.

That starts with the fans in the stands, who will find Loaded Picadillo Sirloin Nachos, with tender chunks of cumin-scented beef, and Foot-Long NorCal Dogs, with toppings of smoked tri-tip, crispy onions and avocado crema, when they arrive Thursday, Sept. 21, for the home opener against the New York Giants. The nacho and dog recipes will change up during the season, and Kabiling has already planned for cold weather by pairing the Crab Sandwich with a cup of tomato bisque.

Fans sitting in the suites will find a Steakhouse “Tomahawk” Board featuring slices of a 49-ounce bone-in ribeye, fire-roasted linguica sausage and charred local vegetables, served with a jalapeno-cilantro chimichurri and “atomic” horseradish cream. The Ahi Tuna Tapas Board offers slices of ahi, marinated artichoke hearts, chorizo, pickled heirloom cauliflower, manzanilla olives, stuffed piquillo peppers, anchovy-cannellini bean dip and feta cheese.

He also amped up the suite offerings for vegetarians. In a twist on the New Orleans favorite, the Sicilian Muffaletta layers grilled squash, roasted red peppers, provolone cheese — and the requisite olive tapenade — on an Italian sesame seed bouille (baked in-house) with garlic confit aioli. The Gold Rush Burrata Duo plays on the team colors with platters of red and gold heirloom tomatoes with colorful balsamic “pearls” atop the burrata and, on the side, marinated and grilled vegetables.

NEW VENDORS, RETURNING FAVORITES

Tony G’s Slice House: The Bay Area’s global pizza champion, Tony Gemignani, has created a new themed pizza with a wild array of toppings. Called the Bootlegger, this pizza piles cup-n-char sausage (that’s the trendy new topping in the industry, Tony G says), cup-n-char pepperoni, applewood-smoked bacon and mozzarella on a tomato-vodka sauce. The finishing touches are basil, oregano, grated Romano, hot honey and garlic oil. He’ll have several Slice House stands at the stadium.

Breakwater BBQ: Chef-pitmaster Wyatt Fields, who just a few years ago achieved his long-held dream to open a barbecue joint in his San Mateo County coastal hometown of El Granada, will be featured at 49ers games for the first time. If you like your smoked meats saucy, his concoction is an Ancho Coffee BBQ Sauce.

Jackie’s Place: Diners who patronize Jackie Jackson’s restaurant on North First Street in San Jose know all about her soul food, but now a wider audience will get to try her specialties as she joins the ranks of Levi’s Stadium concessionaires for the first time. Check back for specifics.

The Shop by Chef Baca: This San Jose chef, a comfort-food specialist, is bringing back his signature Baca Pastrami sandwich, the one that made his reputation. Chef Rodney brines and smokes the meat, then slices it thickly and layers it on a bun with pineapple molasses mustard, coleslaw, house-made pickles and caramelized onions. He will also offer his East Side Burger, topped with candied bacon, red relish, jalapenos and cheese, and a Truffled Burrata BLT Panini.

Hula Bar and Kitchen: The Gorospe family has expanded their Pacific Island/NorCal fusion lineup to include a San Jose restaurant, their first brick-and-mortar. But they’re not too busy to feed the Faithful. For this season at Levi’s, think Poke Nachos, gluten-free Poke Rice Bowls and the secret-recipe My Mama’s Lumpia, filled with ground pork, shrimp and water chestnuts. Finish off the meal with Dole Whip or Spiked Dole Whip, as in Malibu rum.

Mesquite and Oak Bar-B-Que: Owner Matthew Aranda’s San Jose restaurant specializes in Texas-style barbecue, particularly a black pepper-crusted brisket. He and his pitmasters will make their debut at Levi’s with sandwiches loaded with brisket or pulled pork and a pastrami burger.

The Chairman: What’s better than Curtis Lam’s popular Pork Belly Bao stuffed with miso-glazed pork and pickled daikon? A bigger bao! In addition, look for the chef’s San Francisco-based Asian street food truck to offer its best-selling Loaded Fries with pulled pork or (new this season) karaage chicken. Lam also has a new snack treat in the works: Mongolian Beef Cheeseburger Egg Rolls.

Konjoe Burger Bar: Joey Camacho’s enterprise, now located at the State Street Market in Los Altos, will be back in Santa Clara with his customers’ favorites: His Classic Cheeseburger, Hot Chicken Tenders and Savory Fries. The burger comes with grilled onions, pickles and Konjoe Sauce.

The Sarap Shop: Chef J.P. Reyes’ Filipino-American comfort food enterprise will head south from San Francisco on game days to make and serve lumpia (a pork version and a meat-free one) and their Manila Clam Chowder.

ChurWaffle: The Burgess Brothers of Sacramento are amping up their offerings with a First Alarm Spicy Hot Link, BBQ Chicken Tenders with fries and a Smokehouse Burger with fried crispy onions and house-made barbecue sauce. Naturally, they’ll be serving their signature Cinnamon & Sugar ChurWaffles, made from the treasured family cornbread recipe.

Starbird: Since launching on the fried chicken scene in 2016 in Sunnyvale, this restaurant group has expanded throughout the Bay Area and to Los Angeles. They’ll be serving Crispy Chicken Tenders and Fries, which are cooked in non-GMO rice bran oil and accompanied by housemade sauces: Star Sauce, Greek Yogurt Ranch, Honey Mustard and Honey Chipotle BBQ. Quenchers include housemade Classic and Strawberry Lemonades.

Puesto: Expect chef-inspired offerings from this artisanal restaurant located not far from Levi’s Stadium. Last year, there were potato taquitos with a zesty tomatillo salsa and tacos stuffed with marinated, braised chicken al pastor, carnitas or a mushroom-veggie medley.

Other vendors include Eureka, Poke Braddahs, Umai Savory Hot Dogs, Pardon My Cheesesteak, Nathan’s, Chicken Guy, Wing Squad and Asian Street Eats.

TAILGATE BY GOLDEN ROAD BREWING

Look for tempting news soon on the upscale tailgate party coming to The Faithful, the onsite pub partnership with Golden Road Brewery. Tickets, $200, will give attendees access to an upscale chef-designed buffet plus beer and wine. The Tailgate will be open pregame and during halftime.

Details: For more information on concessions and their stadium locations, go to www.levisstadium.com/concessions.

Here are six great Bay Area sports bars where you can do just that.

RICKEY’S SPORTS LOUNGE, San Leandro

All you need to know if you’re a current fan, former fan, recovering fan or sometimes fan of the (Las Vegas) Raiders is that Rickey’s is back.

The legendary home of the Raider Nation — lauded by no less than Sports Illustrated as one of the nation’s best sports bars — reopened this spring, three years after beloved founder Ricky Ricardo died. Now, new owner Ramonn Smith is gearing up to host fans for the redesigned sports bar’s first NFL season.

The spirit lives on at this newly sleek venue, even if the walls have been stripped of the jerseys of the greats — Otto, Sistrunk, Plunkett, Blanda, Chester — as well as the historic sideline photo of Madden and Stabler, the “Commitment to Excellence” signs, “JST WIN BBY” license plate and other Oakland Raiders memorabilia.

Silver-and-black superfans will be back in the house Sept. 10 for a season opener tailgate and watch party. Expect some special appearances from Raiders legends and former players, Smith said. The bash starts at 11 a.m., with the Raiders-Broncos kickoff at 1:25 p.m. Admission is free, but reservations are required.

The screens: There are 40 TVs, including two large screens outdoors for big sporting events. In one lounge, 11 screens are mounted for Fantasy League fans to keep an eye on multiple games at once.

The menu: Names of dishes reflect the attitude exemplified by both Ricardo and Smith: Fans of all teams and sports are welcome here. The popular All Bases Sliders ($11 catfish, $10 beef) are joined by Putter’s Prawns & Chips ($20), the Touchdown Turkey Burger ($16), the Full Court Caesar Salad ($10) and a winner with all, Lemon-Pepper Wings N Things ($12). A breakfast menu will be offered Sunday mornings. There’s a full bar with six taps.

Details: During football season, Rickey’s will be open from 9 a.m. to 10 p.m. Sunday and from noon to 10 p.m. the rest of the week. 15028 Hesperian Blvd., San Leandro; www.facebook.com/RickeysSL/.

THE DUTCH GOOSE, West Menlo Park

The Midpeninsula has been on a downward streak of losing its beloved sports bar haunts with the closures of the Oasis, Antonio’s Nut House and The Old Pro all in the last few years. (Though the Old Pro is slated to undergo a makeover and return as a new steakhouse/sports bar concept sometime next year under the management of Zola’s Guillaume Bienaime.)

Amidst the recent closures, then, Menlo Park’s The Dutch Goose is all the more impressive for its survival. The bar and restaurant opened in 1966 and in 2015 underwent a series of forced renovations to comply with the Americans with Disabilities Act. From its quirky beer-laden goose logo — designed by Barry Anderson, the same artist who designed the Grateful Dead’s logo in the 1970s — to its long tradition of deviled eggs, the bar serves an eclectic mix of Stanford folks, local residents and regional sports fans. Look around, and you’ll see families eating pizza together in the graffiti-carved wooden booths and outdoor picnic tables alongside VC bros straight from Sand Hill Road unwinding over sports talk and brewskis.

Grab a spot in the covered outdoor area at the rear of the bar, called the “Duck Blind,” where there’s a second bar, picnic tables and a shady tree with dangling lights for a more atmospheric setting.

The screens: There are 11 TVs scattered across the premises, offering both indoor and outdoor viewing.

The menu: The bar is best known for its deviled eggs ($3.25 each), but also offers guacamole burgers ($11 or $13, if you want a double) and excellent sweet potato fries ($7.75) — and 12 beers on tap.

Details: Open from 11 a.m. to midnight Sunday through Wednesday and until 2 a.m. Thursday through Saturday at 3567 Alameda de las Pulgas in Menlo Park; www.dutchgoose.net.

TWISTED TIMES RESTAURANT SPORTS & SPIRITS, Walnut Creek

Sometimes you’re not looking for a sports bar with a crush of fans spilling beer and yelling at Tom Brady. Maybe you want, say, a dimly lit hole where you can enjoy the game in peace and eat good food.

The relatively new Twisted Times meets those requirements. It’s dark and cool – quite a lifesaver in the blistering Walnut Creek summer – and features some of the tastiest pub grub in Walnut Creek. Readers not only picked the place for Diablo Magazine’s 2023’s Best East Bay Sports Bar, but awarded it Best Burger, too, for its half-pound monster ($15.75) of California Angus, melted cheddar and a savory-sweet bourbon-onion relish.

The L-shaped establishment opens into the bar, where you might find staff and customers chatting about beer-filtration systems and valves, and segues into a dining area with tables and a children’s play nook. If things do get hectic on game days – folks here seem to like the Niners, Steelers and Ohio State-Michigan – there’s a front patio with TVs and heat lamps for the evening.

The screens: Twenty flat-screens that wallpaper the joint have the ability to each play different channels. With the place subscribing to nearly every sports package, that’s a big plus for football (or gambling) fanatics.

The menu: There are 10 taps heavy on IPAs from local breweries such as Martinez’s Del Cielo and Walnut Creek’s Mike Hess, though you can always get a pilsner or Guinness. The full bar offers specialty cocktails and a little whisky alcove that includes a blackened version from Metallica. And the “twisted” food menu draws influences from around the globe. Aside from various styles of burgers and wings, you’ll find Korean braised pork, Baja grilled-fish tacos and random bites from fried-alligator nuggets to barbecue-bacon sushi.

Details: Opens at noon on weekdays and 10 a.m. weekends and closes between 8 and 10 p.m. depending on the night at 2065 N. Broadway, Suite 100, Walnut Creek; twistedtimesrestaurant.com.

DOUBLE D’S SPORTS GRILLE, Los Gatos

For 27 years, this bar and grill has held down a corner at the gateway to downtown Los Gatos.

Owners Dean and Darin Devincenzi may win “best sports bar in Silicon Valley” honors year after year, but they consider their place a family-friendly restaurant first, bar second. Like all good sports hangouts, it doubles as a museum, with Joe Montana’s No. 16 jersey and tons of other cool Niners, Sharks, Giants and other sports memorabilia on display.

Some fans may have counted Double D’s out back when a fire ravaged the place. But Dean and Darin rebuilt the place and made a big comeback. And they’ve been upgrading ever since. The patio configured in the parking lot during the pandemic became permanent last year, with four TVs and tables to accommodate 45 customers. And just a few months ago, a gateway wall was constructed to signify this key location at Highway 9 and North Santa Cruz Avenue.

The screens: There are 35 TVs inside and out, including some whoppers — an 85-incher and several 75s. You’ll find the sound on for all 49ers games and other marquee sporting events, manager John Rahbar says.

The menu: Chef Roberto Moreno has been the chef since day one, and his recipes explain why the dining room does a brisk business, even on light sports days. Fan favorites include the Philly Cheesesteak made with ribeye ($19, with salad or fries). If you want a switch from game-day fare, try one of the pastas, such as  the Cajun Penne Genovese ($24), or the Fish Tacos ($24), with blackened Chilean sea bass and mango pico de gallo. Freshly made soup and black bean chili ($7 cup, $12 bowl) are available daily; insiders know to look for Moreno’s creamy Swiss Onion Soup every few weeks. Another pleasant surprise: Cheesecake ($12) is baked in house. At the bar, you’ll find 10 craft brews on tap, along with the tequila-based hit, the Smokey Wildflower.

Details: 354 N. Santa Cruz Ave., Los Gatos; www.doubleds.com

KINGFISH PUB, Oakland

There’s a bit of trompe l’oeil in the restroom at Kingfish: A mural makes it appear like you’re looking over the formidable shoulders of the California Golden Bears about to steamroll the terrified Stanford Cardinals.

“This is definitely a Cal bar,” says a bartender, surrounded by yellowed game tickets and wooden benches salvaged from Memorial Stadium.

Oh, but it’s so much more: A 1920s-era Oakland institution that began life as a bait shop, the Kingfish is treasured for its ragged but heart-of-gold character. Inside the ancient walls, you’ll find raucous crowds of regulars and starry-eyed first-timers – maybe it’s bleary-eyed – imbibing stiff-as-iron palomas and beer-shot specials and enjoying whatever game is on TV.

The community loves the place so much that when condo development threatened in 2014, they begged the city for landmark status due to its “tree fort” architecture and interior decoration scheme of “sports memorabilia randomly stapled to the walls and ceiling.” When that didn’t work, the owner physically had the bar lifted onto a truck and moved across the street, where it exists today with the same-old weathered shuffleboard table and a new, pet-friendly patio that’s perfect for watching football.

The screens: There are 10 or so flat-screen TVs with nice speakers at the two bars inside and outside, with heat lamps on the patio during colder months.

The menu: You like popcorn? It’s free here from a machine that looks warped in from a 1950s movie theater. The hot, salty popcorn can be topped with a mysterious golden flavor oil. There are also snacks for sale, such as empanadas, pretzels, beef jerky and chips, which complement the bar’s taps of mostly California brews, its domestic-beer tallboys and powerful mixed drinks, such as a Painkiller or Fish Punch.

Details: Opens at 3 p.m. weekdays and noon on weekends at 5227 Telegraph Ave., Oakland; kingfishpub.com.

THE DRAFT SPORTS PUB AND GRILL, Pleasanton

Tucked into a quiet corner of Pleasanton’s Gateway Square Shopping Center, The Draft Sports Pub and Grill has a versatile vibe that lets visitors go where the game takes them. Its spacious interior leaves room for sizable groups of friends to watch the game over a birthday gathering or casual catch-up.

And if your team wins, and you’re eager to celebrate, the restaurant adjoins Mavericks, another bar owned by local couple Tom and Debbi Del Conte, where you’ll already be set up for a night of more raucous fun: The venue features live country music, line dancing lessons and a mechanical bull.

The screens: There are 19 TVs spread out throughout the bar, with easy access to several screens – and games – from every seat. The TVs are muted and a lively playlist adds to the friendly and casual ambience.

The menu: The Draft offers both full meals and bar bites, from a spicy fried chicken sandwich ($15.50) or Philly cheesesteak ($16.60) to cheesy jalapeño fries ($9) and Buffalo tots ($9). There’s also a selection of flatbreads and tacos, plus Basque cheesecake, sopapillas or a brownie sundae for dessert. The Brussels sprouts ($8), seasoned with balsamic, are crisp and flavorful on the outside and soft and chewy on the inside, and pair well with a citrusy and refreshing Cali Squeeze Blood Orange hefeweizen.

The bar also offers 12 beers on tap, including local brews from Livermore’s Altamont Beer Works, with a special that lets visitors upgrade their pints to a “Big Dog” 23-ounce pour for $4.

Details: Open from 11:30 a.m. to 9 p.m. Monday through Thursday and until 1:30 a.m. on Friday; noon to 1:30 a.m. on Saturdays. 4825 Hopyard Road in Pleasanton; thedraftpleasanton.com.

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And though the scientists’ atomic-bomb mission was dubbed the Manhattan Project, his drink of choice was the martini.

Cocktail lovers who paid close attention during a party scene may have noticed Oppenheimer (as played by actor Cillian Murphy) mixing one for a guest. He takes a glass and dips the rim … Wait, what is that? Salt? Sugar? This hard-charging, chain-smoking scientist isn’t making a Lemon Drop, is he?

Turns out he had his own concoction — a strong one. The Oppenheimer Martini is gin with just a splash of dry vermouth, with a rim that’s been dipped in a mixture of honey and lime juice.

Because of the movie, there’s renewed interest in the cocktail, though it’s enjoyed a place in Los Alamos history since that World War II era. The Los Alamos National Laboratory features the recipe on its website, and the Los Alamos History Museum sells cocktail shakers and martini glasses etched with the recipe.

According to a Los Alamos Historical Society account of that era, “Pat Sherr, the wife of a lab physicist, said, ‘He served the most delicious and coldest martinis.’ ” Another couple reportedly said the mixture of gin and high altitude made it difficult to even get up from the Oppenheimers’ dinner table, much less walk home.

Curious to try a (less potent) version, we paid a visit to Stephen Shelton, a noted Silicon Valley bartending and hospitality industry veteran who owns the Lexington House in Los Gatos, California. He’s getting ready to celebrate the restaurant’s 10th anniversary with a series of “flashback” dishes and cocktails in the coming weeks.

He had heard about the Oppenheimer Martini over the years and seen the movie, but hadn’t tried the cocktail yet.

Bartender Chiara Harleman looked at the recipe and selected a gin whose botanicals would pair well with the ingredients — Gin Blend No. 1 from Venus Spirits, a craft distillery in the Santa Cruz Mountains.

The official Los Alamos recipe calls for 4 ounces of gin, which Shelton said is a mighty big drink. He suggested the traditional 2 or 2.5 ounces of gin.

Harleman stirred (although Oppenheimer reportedly liked his martinis shaken), dipped, poured, garnished with a twist. “It’s like the Bee’s Knees, which is gin, lemon and honey, but a boozier version,” she said.

Her gin choice was indeed a smooth one, and the honey-lemon edge adds just the tiniest touch of sweetness.

Now we needed the expert opinion, the carefully chosen words of a man who has catered to the whims of bar customers for more than three decades.

Shelton took a sip. “It’s not bad.”

He took another sip. “The lime and honey is very interesting.” He compared the drink to an “old-school gimlet” made with Rose’s lime juice.

“I would like a little more vermouth. But there was a lot of pressure on Oppenheimer — ‘should I build a bomb?’ — so he probably needed extra booze.”

This one is a crowd pleaser, Mayes writes: “A subtler and more complex mac and cheese, this baked pasta is scrumptious on its own, but really sings with a drizzle of intense Ten-Minute Tomato Sauce. Use traditional elbow macaroni, if you like, instead of the gigli. This is a pasta dish that does well prepared in advance and baked off shortly before serving, if that’s more convenient. Italian provolone has a more pronounced flavor than the domestic.”

Baked Gigli with Four Cheeses and Ten-Minute Tomato Sauce

Serves 4 to 6

INGREDIENTS

8 ounces gigli (or elbow macaroni or another pasta)3½ ounces imported or aged provolone, coarsely grated (about 1½ cups)1 cup (8 ounces) whole-milk ricotta½ cup grated Parmigiano Reggiano½ teaspoon coarse salt½ teaspoon coarsely ground black pepper½ teaspoon freshly grated nutmeg6 ounces fresh mozzarella, diced (about 1½ cups)½ cup lightly packed flat-leaf parsley½ medium shallot, sliced⅔ cup panko½ teaspoon crushed hot red pepper2 tablespoons extra-virgin olive oilTen-Minute Tomato Sauce (optional; recipe below)

DIRECTIONS

Preheat the oven to 450.F. In a large pot of boiling salted water, cook the pasta until just al dente, 9 to 10 minutes. Scoop out 1/2 cup of the pasta water, then drain the pasta.

Meanwhile, in a mixing bowl, combine the provolone, ricotta, Parmigiano, 1/2 teaspoon of the salt, the black pepper and the nutmeg. Blend well. Stir in the reserved pasta water and fold in the mozzarella. Turn into an oiled 14-inch oval gratin or other shallow flameproof baking dish.

In a food processor, pulse the parsley and shallot to chop coarsely. Add the panko, hot pepper and remaining 1/2 teaspoon salt. Whirl to combine. Sprinkle the seasoned bread crumbs over the pasta and drizzle the olive oil on top.

Bake until heated through, 7 to 8 minutes. Turn the heat to broil and broil for about 2 minutes, until the pasta is bubbling, and the crumb topping is browned. Serve as is, or with a drizzle of tomato sauce, if desired.

Ten-Minute Tomato Sauce

Makes about 1¾ cups

INGREDIENTS

3 tablespoons extra-virgin olive oil2 cloves garlic, finely chopped½ teaspoon crushed hot red pepper2 tablespoons tomato pastePinch sugar⅓ cup dry white wine1 teaspoon dried marjoram, or ½ teaspoon dried oregano and ½ teaspoon dried thyme½ teaspoon coarse salt, plus more to taste1½ cups (about 14 ounces) canned chopped tomatoes with their juices2 tablespoons slivered fresh basil

DIRECTIONS

In a large deep skillet, heat the olive oil. Add the garlic and sauté over medium-high heat for about 1 minute, until fragrant, without letting it brown. Add the hot pepper and sauté for 30 seconds longer. Add the tomato paste and sugar and cook, stirring, until it darkens, about 2 minutes.

Pour in the white wine and add the marjoram and salt. Boil over high heat for 1 minute to reduce. Add the tomatoes, reduce the heat to medium, and cook the sauce at a slow boil — it will splatter; partially cover, if necessary — for 5 to 7 minutes to develop the flavors. Stir in about ½ cup water to adjust the thickness. Add the basil and season with additional salt to taste.

— From “Pasta Veloce” by Frances Mayes and Susan Wyler (Abrams Books, $35)