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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/radio/listen/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/radio/listen/\">Listen Live to Eating Out in the Bay Area\u003c/a> on KQED 88.5FM Thu, Apr 9, 2009 -- 10:00 AM.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R904091000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R904091000\">Listen to the audio archive of Eating Out in the Bay Area\u003c/a> on KQED's Forum. (archive posts 4/9 late eve)\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Eating Out in the Bay Area\u003c/strong>\u003cbr>\nThe San Francisco Chronicle just released its annual list of the \u003ca href=\"http://www.sfgate.com/food/top100/2009/\">Bay Area's 100 Top Restaurants\u003c/a>. We'll talk about the new list with restaurant critic Michael Bauer. We'll also talk with food writer Marcia Gagliardi and Zagat editor Meesha Halm about some of the area's better budget deals, and look at the relevancy of restaurant criticism in the era of blogs and Yelp.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n\u003cstrong>Marcia Gagliardi\u003c/strong>, freelance food writer and author of the e-column \"\u003ca href=\"http://www.tablehopper.com/\">The Tablehopper\u003c/a>.\" \u003c/p>\n\u003cp>\u003cstrong>Michael Bauer\u003c/strong>, executive food and wine editor and restaurant critic for The San Francisco Chronicle. Bauer writes SFGate's food blog: \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/index?blogid=26\">Between Meals\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-050.jpg\" alt=\"Cannibal Pizza, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2958\">\u003cbr>\n\u003cem>Cannibal Pizza, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>The Frenchies have done it again. From the same owners as \u003ca href=\"http://www.chezpapasf.com/\">Chez Papa Resto\u003c/a>, \u003ca href=\"http://www.chezpapasf.com/bistrot/home.html\">Chez Papa Bistrot\u003c/a>, and \u003ca href=\"http://www.chezmamansf.com/\">Chez Maman\u003c/a>, \u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a> has hit the ground running -- delighting lucky Potrero residents with truly great pizza.\u003c/p>\n\u003cp>Seems like SF just can't get enough of the 'za. With stiff competition like \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>, and \u003ca href=\"http://www.littlestarpizza.com/\">Little Star Pizza\u003c/a> in the city, the heat is on…but \u003ca href=\"http://pizzanostrasf.com\">Pizza Nostra\u003c/a> holds its own with \u003cstrong>Pizzaiolo Giovanni Aginolfi\u003c/strong> at the helm. Aginolfi has 18 years of experience under his belt, including placing 5th at last year's \u003ca href=\"http://www.worldpizzachampions.com/italy.php\">World Pizza Championship\u003c/a>. One taste of his pie and you can see why. \u003c/p>\n\u003cp>Thin crust with just enough crisp and crunch. Smooth, chewy, flavorful dough -- made with tipo 00, of course. And an impressive range of gourmet toppings like prosciutto di Parma, lamb sausage merguez, and even a four cheese bianca made with sweet gorgonzola and pear. \u003c/p>\n\u003cp>The standout of the night that floored us and left us with that lusty, satiated, glow in our eyes was the \u003cstrong>Cannibal\u003c/strong> pizza. Topped with tomato, mozzarella, chunks of full-flavored ground beef, oregano...and crowned with a single egg cracked on top, baked to soft perfection so that the golden yolk spilled out in a lava of velvety richness. Brilliant. Yes. More please. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This hussy of a pizza (and I mean that in the most complimentary way) was presented with a bottle of house-made, chili-infused extra virgin olive oil, which our server encouraged us to \"flavor\" our pizza with. As the pizza itself was noticeably free of any residual oil, I was tickled by this fancy pizza-grease-on-the-side option. Pizza Nostra's spicy dipping oil is like the classy cousin to your late-night joint's neon orange drip and chili flake confetti.\u003c/p>\n\u003cp>The creative flavor combinations on the well-crafted menu made choosing just one or two pizzas difficult. There is something for everyone, from the seafood laden \u003cstrong>Pescatora\u003c/strong> featuring prawns, clams, and calamari, to the classic \u003cstrong>Caprese\u003c/strong> dressed up with prosciutto and arugula. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-041.jpg\" alt=\"Burrata and Fava Bean Salad, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2957\">\u003cbr>\n\u003cem>Burrata and Fava Bean Salad, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>And don't forget the variety of salumi, cheeses, and small plates on the menu. My favorite was the \u003cstrong>Burrata\u003c/strong>, a generous portion of creamy, soft mozzarella served with tender fava beans and a delicate and refreshing mint pesto.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-019.jpg\" alt=\"Pizza Nostra Interior\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2956\">\u003c/p>\n\u003cp>\u003cstrong>Pizza Nostra\u003c/strong> is the new kid on the block of already established heavy hitters, but she's already running smoothly and is fast becoming a destination spot for pizza lovers. \u003c/p>\n\u003cp>With a winning recipe of authentic Neapolitan-style pizza, beautifully presented tasty starters, and a cool urban/rustic vibe (plus spacious outdoor seating for dining al fresco), I'm expecting a long run of greatness for \u003cstrong>Pizza Nostra\u003c/strong>.\u003c/p>\n\u003cp>So what are you waiting for? Mangia!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a>\u003cbr>\n300 De Haro Street (between 16th St & 17th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-558-9493\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This hussy of a pizza (and I mean that in the most complimentary way) was presented with a bottle of house-made, chili-infused extra virgin olive oil, which our server encouraged us to \"flavor\" our pizza with. As the pizza itself was noticeably free of any residual oil, I was tickled by this fancy pizza-grease-on-the-side option. Pizza Nostra's spicy dipping oil is like the classy cousin to your late-night joint's neon orange drip and chili flake confetti.\u003c/p>\n\u003cp>The creative flavor combinations on the well-crafted menu made choosing just one or two pizzas difficult. There is something for everyone, from the seafood laden \u003cstrong>Pescatora\u003c/strong> featuring prawns, clams, and calamari, to the classic \u003cstrong>Caprese\u003c/strong> dressed up with prosciutto and arugula. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-041.jpg\" alt=\"Burrata and Fava Bean Salad, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2957\">\u003cbr>\n\u003cem>Burrata and Fava Bean Salad, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>And don't forget the variety of salumi, cheeses, and small plates on the menu. My favorite was the \u003cstrong>Burrata\u003c/strong>, a generous portion of creamy, soft mozzarella served with tender fava beans and a delicate and refreshing mint pesto.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-019.jpg\" alt=\"Pizza Nostra Interior\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2956\">\u003c/p>\n\u003cp>\u003cstrong>Pizza Nostra\u003c/strong> is the new kid on the block of already established heavy hitters, but she's already running smoothly and is fast becoming a destination spot for pizza lovers. \u003c/p>\n\u003cp>With a winning recipe of authentic Neapolitan-style pizza, beautifully presented tasty starters, and a cool urban/rustic vibe (plus spacious outdoor seating for dining al fresco), I'm expecting a long run of greatness for \u003cstrong>Pizza Nostra\u003c/strong>.\u003c/p>\n\u003cp>So what are you waiting for? Mangia!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a>\u003cbr>\n300 De Haro Street (between 16th St & 17th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-558-9493\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sultan1.jpg\" alt=\"Sultan\">\u003cbr>\n\u003cem>Sultan interior\u003c/em>\u003c/p>\n\u003cp>This family-run Indian restaurant differentiates itself from neighboring competitors with its classed-up ambiance and presentation, and continues the theme through its menu of updated classics. Sultan has taken traditional recipes (some passed down for generations, some inspired from street food favorites) and given them a contemporary twist, serving them up with style and finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/trio1.jpg\" alt=\"Trio of Dishes from Sultan\">\u003cbr>\n\u003cem>Trio of Dishes from Sultan \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/papadam1.jpg\" alt=\"Papadum with Mango Chutney\">\u003cbr>\n\u003cem>Papadum with Mango Chutney\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Khadija, the matriarch of the restaurant, was formally trained in Mumbai. She uses organic ingredients whenever possible, including free-range chicken and New Zealand lamb, and freshly grinds all her spices, regularly shipped in from India. While this focus on fresh ingredients has placed Sultan into a higher price range than your typical Indian restaurant, the extra few dollars is well worth it. The quality of products and made-from-scratch effort shines through in each dish, and you are left feeling like you are eating at mom's table... when mom is a professional chef. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-tikka-masala1.jpg\" alt=\"Chicken Tikka Masala\">\u003cbr>\n\u003cem>Chicken Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Sultan's Murgh Tawa Masala (their version of Butter Chicken, or Chicken Tikka Masala as many know this popular dish by) is the best I've tasted yet in the city. Incredibly rich without being too heavy, the chicken is smoky and spiced with just the right amount of heat, and the thick velvet tomato and yogurt sauce melts luxuriously in your mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/garlic-naan1.jpg\" alt=\"Garlic Naan\">\u003cbr>\n\u003cem>Garlic Naan \u003c/em>\u003c/p>\n\u003cp>With every great sauce comes a need for a great sauce receptacle. Fired to order, the fluffy, fresh naan here fits the bill. The Garlic Naan is scattered with lots of fresh garlic and cilantro, and baked in a clay oven until crispy and slightly blistered on the outside, warm and chewy on the inside. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/kheema-naan1.jpg\" alt=\"Kheema Naan\">\u003cbr>\n\u003cem>Kheema Naan\u003c/em>\u003c/p>\n\u003cp>The Kheema Naan, stuffed with minced lamb meat, garlic, red onions, and fresh herbs, was savory, hearty, and would have made an excellent appetizer on its own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-korma-and-tikka-masala1.jpg\" alt=\"Chicken Korma and Tikka Masala\">\u003cbr>\n\u003cem>Chicken Korma and Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Looking hindsight, it probably wasn’t the wisest decision to invite my spice-intolerant friend to this particular dinner. Nevertheless, Sultan rose to the occasion when posed with the challenge of creating a dish with no heat. That’s right, an Indian dish with no heat, but still full of flavor, is indeed possible. Our special needs Chicken Korma was created, a mild curry fragrant with turmeric, cashews and saffron, gentle enough for a baby’s palate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/okra1.jpg\" alt=\"Stir Fried Okra\">\u003cbr>\n\u003cem>Stir Fried Okra \u003c/em>\u003c/p>\n\u003cp>The Stir Fried Okra (Bhindi Masala) was colorful and fresh. Cut into even bite-sized pieces and appetizingly bright green, the okra was sautéed with ripe tomatoes and caramelized onions. The stickiness of the okra was pleasantly present but not too pronounced. The tomatoes were heavily spiced and seasoned, and cooked down to create some intensely concentrated flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mint-chicken-tikka1.jpg\" alt=\"Mint Chicken Tikka\">\u003cbr>\n\u003cem>Mint Chicken Tikka\u003c/em>\u003c/p>\n\u003cp>The Mint Chicken Tikka featured two skewers of smoky chicken, rubbed full of mint, yogurt, and aromatic spices. Grilled so you get all those delicious bits of charred crunch, this was the best reinvention of street food I’ve seen in a long time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/veg-samosa1.jpg\" alt=\"Vegetarian Samosas\">\u003cbr>\n\u003cem>Vegetarian Samosas \u003c/em>\u003c/p>\n\u003cp>For their take on Samosas, Sultan uses a light, crispy shell similar to eggroll wrappers rather than the traditional heavier pastry shell. Their vegetarian version is filled with a puree of potatoes and peas, and attractively presented with mint and tamarind chutneys. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mango-lassi1.jpg\" alt=\"Mango Lassi\">\u003cbr>\n\u003cem>Mango Lassi \u003c/em>\u003c/p>\n\u003cp>If the spice is heating up a bit too much, cool down with a Mango Lassi, a smoothie made with tangy thick yogurt and ripe mango. Served in a large milkshake glass, this creamy, sweet treat was the perfect balance to all the heat from the meal.\u003c/p>\n\u003cp>Casual enough for a family dinner, yet classy enough for date night, Sultan's winning combination of authentic Indian fare, dressed up presentation, and attentive service make this an oasis in a neighborhood that diners typically walk briskly by. And with lunch buffet for a mere $10.95, you can feast and still count your riches on the way out.\u003c/p>\n\u003cp>\u003cstrong>Sultan\u003c/strong>\u003cbr>\n340 O'Farrell St\u003cbr>\n(between Mason St & Taylor St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-775-1709\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Sunday, 11:30 am-2:30 pm; 5:00 pm-10:00 pm\u003c/p>\n\n",
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"excerpt": "We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sultan1.jpg\" alt=\"Sultan\">\u003cbr>\n\u003cem>Sultan interior\u003c/em>\u003c/p>\n\u003cp>This family-run Indian restaurant differentiates itself from neighboring competitors with its classed-up ambiance and presentation, and continues the theme through its menu of updated classics. Sultan has taken traditional recipes (some passed down for generations, some inspired from street food favorites) and given them a contemporary twist, serving them up with style and finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/trio1.jpg\" alt=\"Trio of Dishes from Sultan\">\u003cbr>\n\u003cem>Trio of Dishes from Sultan \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/papadam1.jpg\" alt=\"Papadum with Mango Chutney\">\u003cbr>\n\u003cem>Papadum with Mango Chutney\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Khadija, the matriarch of the restaurant, was formally trained in Mumbai. She uses organic ingredients whenever possible, including free-range chicken and New Zealand lamb, and freshly grinds all her spices, regularly shipped in from India. While this focus on fresh ingredients has placed Sultan into a higher price range than your typical Indian restaurant, the extra few dollars is well worth it. The quality of products and made-from-scratch effort shines through in each dish, and you are left feeling like you are eating at mom's table... when mom is a professional chef. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-tikka-masala1.jpg\" alt=\"Chicken Tikka Masala\">\u003cbr>\n\u003cem>Chicken Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Sultan's Murgh Tawa Masala (their version of Butter Chicken, or Chicken Tikka Masala as many know this popular dish by) is the best I've tasted yet in the city. Incredibly rich without being too heavy, the chicken is smoky and spiced with just the right amount of heat, and the thick velvet tomato and yogurt sauce melts luxuriously in your mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/garlic-naan1.jpg\" alt=\"Garlic Naan\">\u003cbr>\n\u003cem>Garlic Naan \u003c/em>\u003c/p>\n\u003cp>With every great sauce comes a need for a great sauce receptacle. Fired to order, the fluffy, fresh naan here fits the bill. The Garlic Naan is scattered with lots of fresh garlic and cilantro, and baked in a clay oven until crispy and slightly blistered on the outside, warm and chewy on the inside. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/kheema-naan1.jpg\" alt=\"Kheema Naan\">\u003cbr>\n\u003cem>Kheema Naan\u003c/em>\u003c/p>\n\u003cp>The Kheema Naan, stuffed with minced lamb meat, garlic, red onions, and fresh herbs, was savory, hearty, and would have made an excellent appetizer on its own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-korma-and-tikka-masala1.jpg\" alt=\"Chicken Korma and Tikka Masala\">\u003cbr>\n\u003cem>Chicken Korma and Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Looking hindsight, it probably wasn’t the wisest decision to invite my spice-intolerant friend to this particular dinner. Nevertheless, Sultan rose to the occasion when posed with the challenge of creating a dish with no heat. That’s right, an Indian dish with no heat, but still full of flavor, is indeed possible. Our special needs Chicken Korma was created, a mild curry fragrant with turmeric, cashews and saffron, gentle enough for a baby’s palate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/okra1.jpg\" alt=\"Stir Fried Okra\">\u003cbr>\n\u003cem>Stir Fried Okra \u003c/em>\u003c/p>\n\u003cp>The Stir Fried Okra (Bhindi Masala) was colorful and fresh. Cut into even bite-sized pieces and appetizingly bright green, the okra was sautéed with ripe tomatoes and caramelized onions. The stickiness of the okra was pleasantly present but not too pronounced. The tomatoes were heavily spiced and seasoned, and cooked down to create some intensely concentrated flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mint-chicken-tikka1.jpg\" alt=\"Mint Chicken Tikka\">\u003cbr>\n\u003cem>Mint Chicken Tikka\u003c/em>\u003c/p>\n\u003cp>The Mint Chicken Tikka featured two skewers of smoky chicken, rubbed full of mint, yogurt, and aromatic spices. Grilled so you get all those delicious bits of charred crunch, this was the best reinvention of street food I’ve seen in a long time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/veg-samosa1.jpg\" alt=\"Vegetarian Samosas\">\u003cbr>\n\u003cem>Vegetarian Samosas \u003c/em>\u003c/p>\n\u003cp>For their take on Samosas, Sultan uses a light, crispy shell similar to eggroll wrappers rather than the traditional heavier pastry shell. Their vegetarian version is filled with a puree of potatoes and peas, and attractively presented with mint and tamarind chutneys. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mango-lassi1.jpg\" alt=\"Mango Lassi\">\u003cbr>\n\u003cem>Mango Lassi \u003c/em>\u003c/p>\n\u003cp>If the spice is heating up a bit too much, cool down with a Mango Lassi, a smoothie made with tangy thick yogurt and ripe mango. Served in a large milkshake glass, this creamy, sweet treat was the perfect balance to all the heat from the meal.\u003c/p>\n\u003cp>Casual enough for a family dinner, yet classy enough for date night, Sultan's winning combination of authentic Indian fare, dressed up presentation, and attentive service make this an oasis in a neighborhood that diners typically walk briskly by. And with lunch buffet for a mere $10.95, you can feast and still count your riches on the way out.\u003c/p>\n\u003cp>\u003cstrong>Sultan\u003c/strong>\u003cbr>\n340 O'Farrell St\u003cbr>\n(between Mason St & Taylor St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-775-1709\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Sunday, 11:30 am-2:30 pm; 5:00 pm-10:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/american-cheeses.jpg\" alt=\"The Best Regional, Artisan, and Farmhouse Cheeses\" align=\"left\">Last weekend, I wandered back into \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a> to pick up a copy of \u003ca href=\"http://www.margaretvisser.com/\">Margaret Visser\u003c/a>’s The Rituals of Dinner, that store owner Celia Sacks was kind enough to order for me (without my even having to ask, thank you very much).\u003c/p>\n\u003cp>I knew Clark Wolf, author of \u003ca href=\"http://www.clarkwolfcompany.com/cheese.htm\">American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses\u003c/a> would be there, talking about his book with Soyoung Scanlan of Andante Dairy.\u003c/p>\n\u003cp>As an American who happens to love cheese, the timing of my store visit required little thought.\u003c/p>\n\u003cp>When I arrived a little late for the reading (owing to the fact that I had my face buried too deeply in another book, missed my stop, and had to walk an extra five blocks), the tiny book store was filled with people focused on the animated Mr. Wolf talking of his grandparents and the role they played in his culinary imprinting.\u003c/p>\n\u003cp>Chatty and extremely energetic in a way that I envy, but would find personally exhausting, Wolf read excepts from his book. For example, when explaining why the difference in price of cow v. goat v. sheep milk cheese:\u003c/p>\n\u003cblockquote>\u003cp> …sheep act like, well, sheep. If there’s a storm a-comin' or one of the flock feels blue or there's a new horse in the corral or a new dog in the field, they may just freak out and decide not to give milk, or be too upset to move easily into the milking barn. And when all is well, they still give only about a liter a day per sheep.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/clark-wolf.jpg\" alt=\"clark wolf\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After Wolf's presentation, I decided to buy a copy of the book, having liked what he said enough to want to read more about American Cheese. And, no, not that kind of American Cheese, though that is briefly but firmly discounted in the book. I then asked him to sign my Margaret Visser book, since she was not present.\u003c/p>\n\u003cp>I'm glad I bought the book. It is as personable and informal as Wolf is in person, which is a good thing. Though not encyclopedic in its scope, there is a lot of good information to be gleaned from its pages.\u003c/p>\n\u003cp>From such basic information as the definition of what constitutes cheese, the different categories of it, how each is made, and good looking recipes in which they might find good employ, to the short biographies of America’s leading cheese producers, it reads more like a “getting to know you” book-- as though, through reading, you have casually picked the brain of an entertaining cheesemonger, which is essentially how Clark Wolf began to gain his 30-plus years of cheese-related knowledge in the first place.\u003c/p>\n\u003cp>But what , if anything, defines a cheese as \"American?\" Is there some unifying factor? Some unique coagulate or binding force? Not exactly. When asking, for example, a Southern cheese maker in what ways her colleagues were regionally unifiable and identifiable, he received this response: \"Absolutely no way at all. We’re each completely different.\" And that was just the Southern contingent. If one starts to think about California cheese makers, one’s head might explode trying to come up with an answer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Perhaps this lack of cohesion is what makes American Cheese makers, well, uniquely American. Or perhaps not. I look to the French, as so many cheese makers have done in the past, to put things into perspective. I will leave you with the unmistakably French, shoulder-shrugging cynicism of Charles de Gaulle:\u003c/p>\n\u003cblockquote>\u003cp>One can't impose unity out of the blue on a country that has 265 different kinds of cheese.\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Last weekend, I wandered back into \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a> to pick up a copy of \u003ca href=\"http://www.margaretvisser.com/\">Margaret Visser\u003c/a>'s The Rituals of Dinner, that store owner Celia Sacks was kind enough to order for me (without my even having to ask, thank you very much).\r\n\r\nI knew Clark Wolf, author of \u003ca href=\"http://www.clarkwolfcompany.com/cheese.htm\">American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses\u003c/a> would be there, talking about his book with Soyoung Scanlan of Andante Dairy.\r\n\r\nAs an American who happens to love cheese, the timing of my store visit required little thought.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/american-cheeses.jpg\" alt=\"The Best Regional, Artisan, and Farmhouse Cheeses\" align=\"left\">Last weekend, I wandered back into \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a> to pick up a copy of \u003ca href=\"http://www.margaretvisser.com/\">Margaret Visser\u003c/a>’s The Rituals of Dinner, that store owner Celia Sacks was kind enough to order for me (without my even having to ask, thank you very much).\u003c/p>\n\u003cp>I knew Clark Wolf, author of \u003ca href=\"http://www.clarkwolfcompany.com/cheese.htm\">American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses\u003c/a> would be there, talking about his book with Soyoung Scanlan of Andante Dairy.\u003c/p>\n\u003cp>As an American who happens to love cheese, the timing of my store visit required little thought.\u003c/p>\n\u003cp>When I arrived a little late for the reading (owing to the fact that I had my face buried too deeply in another book, missed my stop, and had to walk an extra five blocks), the tiny book store was filled with people focused on the animated Mr. Wolf talking of his grandparents and the role they played in his culinary imprinting.\u003c/p>\n\u003cp>Chatty and extremely energetic in a way that I envy, but would find personally exhausting, Wolf read excepts from his book. For example, when explaining why the difference in price of cow v. goat v. sheep milk cheese:\u003c/p>\n\u003cblockquote>\u003cp> …sheep act like, well, sheep. If there’s a storm a-comin' or one of the flock feels blue or there's a new horse in the corral or a new dog in the field, they may just freak out and decide not to give milk, or be too upset to move easily into the milking barn. And when all is well, they still give only about a liter a day per sheep.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/clark-wolf.jpg\" alt=\"clark wolf\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After Wolf's presentation, I decided to buy a copy of the book, having liked what he said enough to want to read more about American Cheese. And, no, not that kind of American Cheese, though that is briefly but firmly discounted in the book. I then asked him to sign my Margaret Visser book, since she was not present.\u003c/p>\n\u003cp>I'm glad I bought the book. It is as personable and informal as Wolf is in person, which is a good thing. Though not encyclopedic in its scope, there is a lot of good information to be gleaned from its pages.\u003c/p>\n\u003cp>From such basic information as the definition of what constitutes cheese, the different categories of it, how each is made, and good looking recipes in which they might find good employ, to the short biographies of America’s leading cheese producers, it reads more like a “getting to know you” book-- as though, through reading, you have casually picked the brain of an entertaining cheesemonger, which is essentially how Clark Wolf began to gain his 30-plus years of cheese-related knowledge in the first place.\u003c/p>\n\u003cp>But what , if anything, defines a cheese as \"American?\" Is there some unifying factor? Some unique coagulate or binding force? Not exactly. When asking, for example, a Southern cheese maker in what ways her colleagues were regionally unifiable and identifiable, he received this response: \"Absolutely no way at all. We’re each completely different.\" And that was just the Southern contingent. If one starts to think about California cheese makers, one’s head might explode trying to come up with an answer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Perhaps this lack of cohesion is what makes American Cheese makers, well, uniquely American. Or perhaps not. I look to the French, as so many cheese makers have done in the past, to put things into perspective. I will leave you with the unmistakably French, shoulder-shrugging cynicism of Charles de Gaulle:\u003c/p>\n\u003cblockquote>\u003cp>One can't impose unity out of the blue on a country that has 265 different kinds of cheese.\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/juanitas.jpg\" alt=\"juanitas\" align=\"left\">Last week my family and I went to San Diego for Thanksgiving, but instead of focusing on the turkey, I was obsessed with Mexican food. When I'm in San Diego, I crave rolled tacos with guacamole, carne asada burritos, and fish tacos. I grew up in North County San Diego, the land of Baja taco shops. When I was growing up, fast food didn't mean McDonalds or Jack in the Box. It meant Juanita's and Roberto's, two local chains that specialize in Baja street food. \u003c/p>\n\u003cp>When I moved to San Francisco, I was surprised, and a bit outraged, that the Mexican food was so different. I couldn't comprehend why everyone put beans and rice in their burritos and was appalled that the rolled tacos not only had a different name -- taquitos -- they tasted completely different. The Mexican food in the Bay Area is influenced by the foods of central Mexico, while in San Diego they serve Baja food, which is really the only type of Mexican food I crave.\u003c/p>\n\u003cp>If any of you grew up in San Diego, went to college there, or visit on a regular basis, I'm sure you're familiar with the type of restaurant I'm talking about. They go by many different names. Juanita's and Roberto's are part of a larger family of Mexican appellations: \u003c/p>\n\u003cp>Aliberto's, Filiberto's, and Alberto's, to name a few. These taco shops are in pretty much almost every strip mall in San Diego County, and run down Highway 1 on the coast. Most are open until the wee hours of the morning and are the go-to place for anyone staying out late. It is not uncommon to see a line in these restaurants at midnight. They're also open bright and early, serving some of the best breakfast burritos I've ever had. And, as if all this weren’t enough, the food is ridiculously cheap. Yesterday I fed my extended family for pennies on the dollar compared to what it would cost in the Bay Area, buying 3 orders of rolled tacos with guacamole, 2 bean and cheese burritos, 1 carne asada burrito, 1 fish taco, and 2 quesadillas for $27. This all came with free helpings of vinegar and jalapeno-marinated carrots and onions.\u003c/p>\n\u003cp>The décor in these shops is spare: usually a few heavily stained formica tables and plastic booth chairs set next to a big counter where you order. But who cares how it looks. The food is amazing. As far as I'm concerned, there is no carne asada burrito I'd rather eat than the one that can be found at Juanitas on Highway 1 in Leucadia. A soft flour tortilla stuffed chock full of perfectly seasoned carne asada. Other than some added guacamole and salsa, there is nothing else inside--no pinto beans, rice, sour cream, vegetables, or anything else to distract from the full meat flavor of beef seasoned to perfection with the most incredible Baja salsa.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/rolled-tacos.jpg\" alt=\"rolled tacos\">\u003c/p>\n\u003cp>But as much as I love the carne asada, I adore the rolled tacos even more. This dish is a staple of Mexican taco shops in San Diego. Everyone here knows what a rolled taco is. No one calls them \"taquitos\" and they always come with a slather of fresh guacamole and melted cheddar cheese on top. I spent every Friday and Saturday night eating these for less than $2 when I was a teenager.\u003c/p>\n\u003cp>Another favorite, the fish taco, is simple and perfect. Cod covered in a mild batter flawlessly fried. It's served with some cabbage, a white sauce and fresh salsa. My husband, who could eat fish tacos daily, goes to Juanita's when we’re in North County (where my family lives), but craves the ones served at El Cuervo, a little Mexican restaurant near our old house in the Hillcrest neighborhood downtown.\u003c/p>\n\u003cp>I have tried quite a few Mexican restaurants in the Bay Area, and although I like a select few, I haven’t yet found a restaurant in the Bay Area that can even come close to my old buddies Juanita, Roberto and Alberto. If you know of one, please pass on the information -- my time between rolled tacos stretches too long.\u003c/p>\n\u003cp>\u003cstrong>Juanitas Taco Shop\u003c/strong>\u003cbr>\n290 N Coast Highway 101, Encinitas, CA\u003c/p>\n\u003cp>\u003cstrong>Roberto's Mexican Food\u003c/strong>\u003cbr>\n274 N El Camino Real # B, Encinitas, CA\u003c/p>\n\u003cp>\u003cstrong>Roberto's Mexican Food\u003c/strong>\u003cbr>\n445 N Highway 101, Solana Beach, CA\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>El Cuervo Taco Shop\u003c/strong>\u003cbr>\n110 W Washington St, San Diego, CA\u003c/p>\n\n",
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"excerpt": "Last week my family and I went to San Diego for Thanksgiving, but instead of focusing on the turkey, I was obsessed with Mexican food. When I'm in San Diego, I crave rolled tacos with guacamole, carne asada burritos, and fish tacos. I grew up in North County San Diego, the land of Baja taco shops. When I was growing up, fast food didn't mean McDonalds or Jack in the Box. It meant Juanita's and Roberto's, two local chains that specialize in Baja street food. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/juanitas.jpg\" alt=\"juanitas\" align=\"left\">Last week my family and I went to San Diego for Thanksgiving, but instead of focusing on the turkey, I was obsessed with Mexican food. When I'm in San Diego, I crave rolled tacos with guacamole, carne asada burritos, and fish tacos. I grew up in North County San Diego, the land of Baja taco shops. When I was growing up, fast food didn't mean McDonalds or Jack in the Box. It meant Juanita's and Roberto's, two local chains that specialize in Baja street food. \u003c/p>\n\u003cp>When I moved to San Francisco, I was surprised, and a bit outraged, that the Mexican food was so different. I couldn't comprehend why everyone put beans and rice in their burritos and was appalled that the rolled tacos not only had a different name -- taquitos -- they tasted completely different. The Mexican food in the Bay Area is influenced by the foods of central Mexico, while in San Diego they serve Baja food, which is really the only type of Mexican food I crave.\u003c/p>\n\u003cp>If any of you grew up in San Diego, went to college there, or visit on a regular basis, I'm sure you're familiar with the type of restaurant I'm talking about. They go by many different names. Juanita's and Roberto's are part of a larger family of Mexican appellations: \u003c/p>\n\u003cp>Aliberto's, Filiberto's, and Alberto's, to name a few. These taco shops are in pretty much almost every strip mall in San Diego County, and run down Highway 1 on the coast. Most are open until the wee hours of the morning and are the go-to place for anyone staying out late. It is not uncommon to see a line in these restaurants at midnight. They're also open bright and early, serving some of the best breakfast burritos I've ever had. And, as if all this weren’t enough, the food is ridiculously cheap. Yesterday I fed my extended family for pennies on the dollar compared to what it would cost in the Bay Area, buying 3 orders of rolled tacos with guacamole, 2 bean and cheese burritos, 1 carne asada burrito, 1 fish taco, and 2 quesadillas for $27. This all came with free helpings of vinegar and jalapeno-marinated carrots and onions.\u003c/p>\n\u003cp>The décor in these shops is spare: usually a few heavily stained formica tables and plastic booth chairs set next to a big counter where you order. But who cares how it looks. The food is amazing. As far as I'm concerned, there is no carne asada burrito I'd rather eat than the one that can be found at Juanitas on Highway 1 in Leucadia. A soft flour tortilla stuffed chock full of perfectly seasoned carne asada. Other than some added guacamole and salsa, there is nothing else inside--no pinto beans, rice, sour cream, vegetables, or anything else to distract from the full meat flavor of beef seasoned to perfection with the most incredible Baja salsa.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/rolled-tacos.jpg\" alt=\"rolled tacos\">\u003c/p>\n\u003cp>But as much as I love the carne asada, I adore the rolled tacos even more. This dish is a staple of Mexican taco shops in San Diego. Everyone here knows what a rolled taco is. No one calls them \"taquitos\" and they always come with a slather of fresh guacamole and melted cheddar cheese on top. I spent every Friday and Saturday night eating these for less than $2 when I was a teenager.\u003c/p>\n\u003cp>Another favorite, the fish taco, is simple and perfect. Cod covered in a mild batter flawlessly fried. It's served with some cabbage, a white sauce and fresh salsa. My husband, who could eat fish tacos daily, goes to Juanita's when we’re in North County (where my family lives), but craves the ones served at El Cuervo, a little Mexican restaurant near our old house in the Hillcrest neighborhood downtown.\u003c/p>\n\u003cp>I have tried quite a few Mexican restaurants in the Bay Area, and although I like a select few, I haven’t yet found a restaurant in the Bay Area that can even come close to my old buddies Juanita, Roberto and Alberto. If you know of one, please pass on the information -- my time between rolled tacos stretches too long.\u003c/p>\n\u003cp>\u003cstrong>Juanitas Taco Shop\u003c/strong>\u003cbr>\n290 N Coast Highway 101, Encinitas, CA\u003c/p>\n\u003cp>\u003cstrong>Roberto's Mexican Food\u003c/strong>\u003cbr>\n274 N El Camino Real # B, Encinitas, CA\u003c/p>\n\u003cp>\u003cstrong>Roberto's Mexican Food\u003c/strong>\u003cbr>\n445 N Highway 101, Solana Beach, CA\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>El Cuervo Taco Shop\u003c/strong>\u003cbr>\n110 W Washington St, San Diego, CA\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/20080908limonceviche.jpg\" alt=\"limon rotisserie ceviche\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.limon-sf.com\">Limon\u003c/a>, the most popular Peruvian restaurant in San Francisco, closed for repairs in the spring after a fire in the hotel upstairs.\u003c/p>\n\u003cp>While fans of Limon wait for it to reopen, they now have another place to turn: \u003ca href=\"http://limonrotisserie.com/\">Limon Rotisserie\u003c/a> also located in the Mission.\u003c/p>\n\u003cp>Before going on, I need to 'fess up here: I am not hugely into Peruvian food. While I enjoy a good ceviche every once in a while, I just don't get the huge allure to the cuisine. Most Peruvian dishes I have fall flat, and I've found the flavors too subtle for me.\u003c/p>\n\u003cp>However, I was curious to try Limon Rotisserie. I was tempted by the rotisserie chicken, the casual atmosphere, and the inexpensive menu. Limon Rotisserie is a small corner location on Van Ness. The space is friendly with bright colors and comfortable seating. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A friend and I shared several dishes. The rotisserie chicken had flavor throughout, crispy skin, and delicious dipping sauces. The sauteed vegetables had been sauteed with soy sauce which gave them a great taste. The mixed ceviche was well balanced and generous. The fried yucca was crispy and went very well with the dipping sauces.\u003c/p>\n\u003cp>I will return. I enjoyed the casual atmosphere and came to the conclusion that maybe I've underestimated Peruvian food. The tab, including two Peruvian beers and the food mentioned above, came to $27 before tip -- an extremely reasonable price. I look forward to using Limon Rotisserie as a take-out place for chicken meals at home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Limon Rotisserie\u003c/strong>\u003cbr>\n1001 S Van Ness Ave (at 21st)\u003cbr>\n415.821.2134\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=+1001+S+Van+Ness+Ave++san+francisco&sll=37.761953,-122.417085&sspn=0.056998,0.072012&ie=UTF8&z=17&iwloc=addr\">map\u003c/a>\u003c/p>\n\n",
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"excerpt": "While fans of Limon wait for it to reopen, they now have another place to turn: \u003ca href=\"http://limonrotisserie.com/\">Limon Rotisserie\u003c/a> also located in the Mission.\r\nI was tempted by the rotisserie chicken, the casual atmosphere, and the inexpensive menu. Limon Rotisserie is a small corner location on Van Ness. The space is friendly with bright colors and comfortable seating. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/20080908limonceviche.jpg\" alt=\"limon rotisserie ceviche\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.limon-sf.com\">Limon\u003c/a>, the most popular Peruvian restaurant in San Francisco, closed for repairs in the spring after a fire in the hotel upstairs.\u003c/p>\n\u003cp>While fans of Limon wait for it to reopen, they now have another place to turn: \u003ca href=\"http://limonrotisserie.com/\">Limon Rotisserie\u003c/a> also located in the Mission.\u003c/p>\n\u003cp>Before going on, I need to 'fess up here: I am not hugely into Peruvian food. While I enjoy a good ceviche every once in a while, I just don't get the huge allure to the cuisine. Most Peruvian dishes I have fall flat, and I've found the flavors too subtle for me.\u003c/p>\n\u003cp>However, I was curious to try Limon Rotisserie. I was tempted by the rotisserie chicken, the casual atmosphere, and the inexpensive menu. Limon Rotisserie is a small corner location on Van Ness. The space is friendly with bright colors and comfortable seating. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A friend and I shared several dishes. The rotisserie chicken had flavor throughout, crispy skin, and delicious dipping sauces. The sauteed vegetables had been sauteed with soy sauce which gave them a great taste. The mixed ceviche was well balanced and generous. The fried yucca was crispy and went very well with the dipping sauces.\u003c/p>\n\u003cp>I will return. I enjoyed the casual atmosphere and came to the conclusion that maybe I've underestimated Peruvian food. The tab, including two Peruvian beers and the food mentioned above, came to $27 before tip -- an extremely reasonable price. I look forward to using Limon Rotisserie as a take-out place for chicken meals at home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Limon Rotisserie\u003c/strong>\u003cbr>\n1001 S Van Ness Ave (at 21st)\u003cbr>\n415.821.2134\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=+1001+S+Van+Ness+Ave++san+francisco&sll=37.761953,-122.417085&sspn=0.056998,0.072012&ie=UTF8&z=17&iwloc=addr\">map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze1.jpg\" alt=\"Gaza Place pita\" align=\"left\">My visits to New York City are usually hectic, overscheduled, and downright tiring. Between friends and family, the pressures of \"researching\" restaurants and visiting everyone's favorite museum, vacations to the Big Apple are hardly leisurely affairs. This time, though, I resolved to take it easy.\u003c/p>\n\u003cp>Fortunately, it's not hard to find good food as long as you schedule meetings for mealtime. Even a late-night rendezvous will uncover good eats.\u003c/p>\n\u003cp>Two places that I was delighted to try this past weekend, with the guidance of friends, are Gazala Place in Hell's Kitchen (or, as the real estate agents have been calling it since the new high-rises came in: Midtown West) and the infamous Bonchon Chicken in Koreatown.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>GAZALA PLACE\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze2a.jpg\" alt=\"Gazala Palace fava bean dip\" align=\"left\">Named for its Isreali chef-owner, Gazala Halabi, \u003ca href=\"http://www.gazalaplace.com/\">Gazala Place\u003c/a> is a narrow, friendly restaurant that specializes in Druze cuisine. Followers of an ancient sect that branched off from the Muslim religion, the Druze played a little known yet very important role in the politics of Syria and Lebanon, and a small community continues to live as a distinct, designated ethnic group in Israel.\u003c/p>\n\u003cp>This New York outpost is barely wide enough to slip through walking sideways, and of course, its handful of tables are often full. Up front is a special curved griddle for making pita--a lovely bread that does not at all resemble the convenient sandwich pockets many of us conjure. Rather, the housemade pita is a thin, delicate expanse of crepe-like bread, an edible whole-wheat handkerchief that piles and folds and wraps around an endless array of Gazala's savory bites. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food, billed as authentic Mediterranean, leans more toward the Middle East: amazingly tender kababs of lamb, chicken and beef cooked over a searing flame, expertly shaped kibbe, and flakey pastry pies filled with spinach or feta. Absolute must tries on the appetizer menu include the brilliantly red \"Turkish salad\" made from sun-dried red peppers, the luscious goat-cheese labanee spread, and the foule moudammas, a garlicky dip made from fava beans. All are properly, generously drizzled with fruity olive oil. Fortunately, there's no end of bread refills for scooping up the vibrant flavors.\u003c/p>\n\u003cp>While you're finishing your meal with date cake or honey-soaked kenafi accompanied with thick, strong Arabic coffee or a pot of the minty house tea, expect Gazala herself to stop by your table to chat. She might not tell you her secret recipe for that unforgettable red pepper spread, but her friendly smile will be the perfect cap to a unique lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gazalaplace.com/\">Gazala Place\u003c/a>\u003cbr>\n709 9th Ave.\u003cbr>\nNew York, NY 10036\u003cbr>\n(212) 245-0709\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Gazala+Place+new+york+city&ie=UTF8&ll=40.763121,-73.98983&spn=0.175005,0.266418&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>BONCHON CHICKEN\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze3.jpg\" alt=\"Bonchon Chicken\" align=\"left\">In the past couple of decades, West 32nd Street between Broadway and Fifth Avenue has sprouted neon galore. This main strip of Koreantown, once the source of wigs and fashion accessories became known informally as Kimchi Alley and more officially as Korea Way. It's a business district only--look to Flushing for Korean residential enclaves--but this is still the street to come in Manhattan for mandoo dumplings, oxtail soup, soju bars, and both \u003ca href=\"http://www.pinkberry.com/html/pbmain.php\">Pinkberry\u003c/a> and \u003ca href=\"http://www.redmangousa.com/\">Red Mango\u003c/a> duking it out on the frozen yogurt front.\u003c/p>\n\u003cp>Koreatown has built up, literally, so second, third, fourth, and even rooftop businesses are the places to be. Getting to a table at hot spot, \u003ca href=\"http://www.bonchon.com/\">Bonchon Chicken,\u003c/a> requires trekking a creaky, questionable walk-up that magically opens to a sleek lounge of distressed concrete and pulsating music. Young Koreans in date mode, sipping elegant cocktails, belie the real reason everyone comes to this hip lounge bar: the fried chicken. \u003c/p>\n\u003cp>Made to order, Bonchon's claim to fame is an unassuming plateful of crisp skin, juicy dark meat (pick wings or drumsticks), and a choice of garlic or spicy glaze. Sweet-tart daikon pickles and a cabbage salad offer some foil, but beer or soju is the popular complement. \u003c/p>\n\u003cp>There's an extensive menu of savory nibbles, and while everyone means to try the other stuff, a quick look around the room reveals the inevitable platter of chicken. For those who prefer to converse without shouting, ask for a table in one of the back rooms or settle for a seat at the bar. The lounge up front, though, is the main scene.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bonchon.com/\">Bonchon Chicken\u003c/a>\u003cbr>\n314 5th Ave., 2nd Floor\u003cbr>\nNew York, NY 10018\u003cbr>\n(212) 221-2222\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Bon+chon+Chicken+new+york+city&ie=UTF8&cd=1&ll=40.747257,-73.996353&spn=0.087524,0.133209&z=13&iwloc=A\">Map\u003c/a>\u003c/p>\n\n",
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"excerpt": "Two places that I was delighted to try this past weekend in NYC, with the guidance of friends, are Gazala Place in Hell's Kitchen (or, as the real estate agents have been calling it since the new high-rises came in: Midtown West) and the infamous Bonchon Chicken in Koreatown.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze1.jpg\" alt=\"Gaza Place pita\" align=\"left\">My visits to New York City are usually hectic, overscheduled, and downright tiring. Between friends and family, the pressures of \"researching\" restaurants and visiting everyone's favorite museum, vacations to the Big Apple are hardly leisurely affairs. This time, though, I resolved to take it easy.\u003c/p>\n\u003cp>Fortunately, it's not hard to find good food as long as you schedule meetings for mealtime. Even a late-night rendezvous will uncover good eats.\u003c/p>\n\u003cp>Two places that I was delighted to try this past weekend, with the guidance of friends, are Gazala Place in Hell's Kitchen (or, as the real estate agents have been calling it since the new high-rises came in: Midtown West) and the infamous Bonchon Chicken in Koreatown.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>GAZALA PLACE\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze2a.jpg\" alt=\"Gazala Palace fava bean dip\" align=\"left\">Named for its Isreali chef-owner, Gazala Halabi, \u003ca href=\"http://www.gazalaplace.com/\">Gazala Place\u003c/a> is a narrow, friendly restaurant that specializes in Druze cuisine. Followers of an ancient sect that branched off from the Muslim religion, the Druze played a little known yet very important role in the politics of Syria and Lebanon, and a small community continues to live as a distinct, designated ethnic group in Israel.\u003c/p>\n\u003cp>This New York outpost is barely wide enough to slip through walking sideways, and of course, its handful of tables are often full. Up front is a special curved griddle for making pita--a lovely bread that does not at all resemble the convenient sandwich pockets many of us conjure. Rather, the housemade pita is a thin, delicate expanse of crepe-like bread, an edible whole-wheat handkerchief that piles and folds and wraps around an endless array of Gazala's savory bites. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The food, billed as authentic Mediterranean, leans more toward the Middle East: amazingly tender kababs of lamb, chicken and beef cooked over a searing flame, expertly shaped kibbe, and flakey pastry pies filled with spinach or feta. Absolute must tries on the appetizer menu include the brilliantly red \"Turkish salad\" made from sun-dried red peppers, the luscious goat-cheese labanee spread, and the foule moudammas, a garlicky dip made from fava beans. All are properly, generously drizzled with fruity olive oil. Fortunately, there's no end of bread refills for scooping up the vibrant flavors.\u003c/p>\n\u003cp>While you're finishing your meal with date cake or honey-soaked kenafi accompanied with thick, strong Arabic coffee or a pot of the minty house tea, expect Gazala herself to stop by your table to chat. She might not tell you her secret recipe for that unforgettable red pepper spread, but her friendly smile will be the perfect cap to a unique lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gazalaplace.com/\">Gazala Place\u003c/a>\u003cbr>\n709 9th Ave.\u003cbr>\nNew York, NY 10036\u003cbr>\n(212) 245-0709\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Gazala+Place+new+york+city&ie=UTF8&ll=40.763121,-73.98983&spn=0.175005,0.266418&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>BONCHON CHICKEN\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze3.jpg\" alt=\"Bonchon Chicken\" align=\"left\">In the past couple of decades, West 32nd Street between Broadway and Fifth Avenue has sprouted neon galore. This main strip of Koreantown, once the source of wigs and fashion accessories became known informally as Kimchi Alley and more officially as Korea Way. It's a business district only--look to Flushing for Korean residential enclaves--but this is still the street to come in Manhattan for mandoo dumplings, oxtail soup, soju bars, and both \u003ca href=\"http://www.pinkberry.com/html/pbmain.php\">Pinkberry\u003c/a> and \u003ca href=\"http://www.redmangousa.com/\">Red Mango\u003c/a> duking it out on the frozen yogurt front.\u003c/p>\n\u003cp>Koreatown has built up, literally, so second, third, fourth, and even rooftop businesses are the places to be. Getting to a table at hot spot, \u003ca href=\"http://www.bonchon.com/\">Bonchon Chicken,\u003c/a> requires trekking a creaky, questionable walk-up that magically opens to a sleek lounge of distressed concrete and pulsating music. Young Koreans in date mode, sipping elegant cocktails, belie the real reason everyone comes to this hip lounge bar: the fried chicken. \u003c/p>\n\u003cp>Made to order, Bonchon's claim to fame is an unassuming plateful of crisp skin, juicy dark meat (pick wings or drumsticks), and a choice of garlic or spicy glaze. Sweet-tart daikon pickles and a cabbage salad offer some foil, but beer or soju is the popular complement. \u003c/p>\n\u003cp>There's an extensive menu of savory nibbles, and while everyone means to try the other stuff, a quick look around the room reveals the inevitable platter of chicken. For those who prefer to converse without shouting, ask for a table in one of the back rooms or settle for a seat at the bar. The lounge up front, though, is the main scene.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bonchon.com/\">Bonchon Chicken\u003c/a>\u003cbr>\n314 5th Ave., 2nd Floor\u003cbr>\nNew York, NY 10018\u003cbr>\n(212) 221-2222\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Bon+chon+Chicken+new+york+city&ie=UTF8&cd=1&ll=40.747257,-73.996353&spn=0.087524,0.133209&z=13&iwloc=A\">Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Yelp: (No) Thanks for Sharing",
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"content": "\u003cp>\u003ca href=\"http://www.yelp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/yelplogo.jpg\" alt=\"yelp logo\" align=\"left\">\u003c/a>In celebration of our most patriotic holiday, I am declaring my own independence from what I consider one of the most irritating sites on the internet-- \u003ca href=\"http://www.yelp.com/\">Yelp.com\u003c/a>. Even the name causes me to chafe.\u003c/p>\n\u003cp>According to the Merriam-Webster dictionary, the word \"yelp\" means:\u003c/p>\n\u003cp>1. Noun: a sharp shrill bark or cry (as of a tog or turkey); (see) also squeal.\u003c/p>\n\u003cp>2. Intransitive verb: To utter a sharp quick shrill cry.\u003c/p>\n\u003cp>At least. they've given themselves an accurate name.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perhaps it is my own, personal distaste for democracy, especially in terms of voting for, say, restaurants (think Zagat), pop singers (think American Idol), or even presidents (think about whomever you wish) that makes me dislike sites such as Yelp. Before your underwear gets anymore bunched in places, I am hardly un-American. I am a firm believer in our particular form of government, \u003ca href=\"http://www.youtube.com/watch?v=DioQooFIcgE\">which happens to be republican, rather than democratic\u003c/a>. And before your y-fronts become irretrievably lodged, I am referring to systems of government, not political parties. For the sake of argument today, I shall limit my discussion to restaurant commentary.\u003c/p>\n\u003cp>It seems that anyone with access to a computer today can write a restaurant review, myself included. But is everyone's opinion worth reading, let alone writing? That is certainly debatable. I for one, don't think so.\u003c/p>\n\u003cp>Call me a snob. Call me an elitist pig. I've been called much worse.\u003c/p>\n\u003cp>Of course, I believe that everyone is certainly entitled to his or her opinion, but many opinions expressed on sites like Yelp are neither well-informed nor, as is more often the case, well-written.\u003c/p>\n\u003cp>For example, I've chosen three reviews of \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's French Soul Food\u003c/a> on Polk Street, which has, as of this posting, 338 Yelp reviews. This is from a four yelp star rated piece:\u003c/p>\n\u003cp>\u003cem>\"I enjoyed this place a lot. We found parking right on Vaness. Our wait was about 20 minutes. We arrived at 11am I think. It will seat about 20 people-30people. I did not see Brenda though.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"My first time eating beignets -- I did not know it came in threes, I should of ordered one of each. We got three apple ones. It was gooood and fattening.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"I ordered the bowl of gumbo (dark gumbo). I am use to the tomatoey colored gumbo but it was pretty good.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Also got an entree of the Harrytown special which includes oysters, grits and biscuits.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"I loved the biscuits.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Cute little place to revisit or bring out of towners.\"\u003c/em>\u003c/p>\n\u003cp>Harrytown Special? I can only assume she meant \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/09/the-hangtown-fry/\">Hangtown Fry\u003c/a>. With testimonials like this, it's not surprising the restaurant sustains such long lines out the door. Are reviews such as these typed on a texting keypad, rather than at a keyboard? That would be a charitable explanation of such short sentences. It's like some unevocative, bastard form of haiku. It horrifies, but that's just fine, since I tend to savor crappiness. The only point it serves, in my book, is as the object of mockery.\u003c/p>\n\u003cp>Now here is an excerpt from a not-so-good (two yelp star) review:\u003c/p>\n\u003cp>\u003cem>\"Just before we passed out from hunger, they brought over our beignet flight which was good, our favorite beignet was the crawfish. The only other compliment I have is for the coffee. The breakfast plates were mediocre. My friend, who was starving, took 5 bites of her omelette and left the rest.\"\u003c/em>\u003c/p>\n\u003cp>She certainly has a flair for the dramatic. If one decides to set out and review a restaurant, whether one has enjoyed the experience or not, one should, to the best of one's ability, explain why. What made these crawfish beignets good? What could possibly compel a starving woman to take only five bites of an omelette? These are things I want answered. If a reviewer cannot accurately describe her experience-- the food she ate, the service she received, or her surroundings-- she has no business wasting anyone's time with her fourth-grade writing skills. Make that third grade-- I know a couple of nine year-olds who write much more vividly.\u003c/p>\n\u003cp>And, finally, here's a rather terrible (one yelp star) piece:\u003c/p>\n\u003cp>\u003cem>\"I am as honest as a heartbeat, so believe me when I say that this spot is highly overrated. I just have no desire to come again-- wait or no wait.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"I had a bit of all four of our plates and the sampler benettes, so here goes my opinion...\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"My dish-- The Shrimp and Goat Cheese Omelet Grits and Cream Biscuit-- The shrimp was not devianed and thus flavorless. I opted not to have the bacon relish on top so I will be fair and refrain from further commenting about it. I like my gritts creamier than it was but it was tastey and the buiscutt was pretty good.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Watermelon Sweet Tea-- Free refills, but they don't really tell you that. liked it because it was not sweet, and I like water. It was also luke-warm.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"The Chalkboard Special, Shrimp Pot Pie- The shrimp was overcooked and rubbery, and the veggies were overcooked and mushy. Boo Hoo!\"\u003c/em>\u003c/p>\n\u003cp>Honest as a heartbeat. Perhaps she should have her cardiologist examine her for arrythmia. I don't trust anyone starts off by telling me how honest she is. It was a bad review on a number of levels, star ratings aside. I do, however, admire her creative spelling, the fact that she feels shrimp proto --intestines are where all the flavor is, and that she can't tell the difference between a mirror and a chalkboard. I read the bit about why she likes the Watermelon Sweet Tea about ten times.\u003c/p>\n\u003cp>If you're interested in reading about her bikini waxing at the Pink Cheeks Skin Salon in Sherman Oaks, I will happily email you her yelp profile.\u003c/p>\n\u003cp>I had hoped the members of \u003ca href=\"http://www.yelp.com/elite\">Yelp Elite\u003c/a> might be a little more helpful or, at least, better writers, since the elite page states:\u003c/p>\n\u003cp>\u003cem>\"...Yelp members who get in are known for having reviews that are insightful, irreverent and personal (aka useful, funny and cool!).\"\u003c/em>\u003c/p>\n\u003cp>Of course, it also requests that Elite members have:\u003c/p>\n\u003cp>\u003cem>\"Personal pizazz! Even after all this, we look for a certain je ne sais quoi—we call it Yelpitude. To paraphrase Supreme Court Justice James Stewart when defining pornography in a case about obscenity, 'Yelp Elite is hard to define, but we \u003ca href=\"http://en.wikipedia.org/wiki/I_know_it_when_I_see_it\">'know it when we see it.'\u003c/a>\"\u003c/em>\u003c/p>\n\u003cp>Perhaps I should have sensed trouble when I realized the Yelp Elite squad (or, at least, the person responsible for writing the copy) had mistaken a much-beloved \u003ca href=\"http://www.jimmy.org/\">Campbell's Soup-hawking actor\u003c/a> for Supreme Court Justice \u003ca href=\"http://www.brainyquote.com/quotes/authors/p/potter_stewart.html\">Potter Stewart\u003c/a>.\u003c/p>\n\u003cp>The first elite reviewer I read was a young lady named Beverly. She went on and on about her experience with a DAT date to Frisée Restaurant in the Castro. I hope that by DAT she meant \"Dine About Town\". Please read:\u003c/p>\n\u003cp>\u003cem>\"Sidenote: It was cramped as s**t. We sat upstairs and the ceiling was like 6 feet high and we sat at a tiny itty bitty table next to a tiny itty bitty walk way. Oh and the service. SLOW AS S**T. I want to minus stars for the service but the food was so good I just can't bring myself to do it.\"\u003c/em>\u003c/p>\n\u003cp>What is it about her personal writing style that led her to become part of the Yelp Elite? Was it her penchant for using fecal terms when describing her experience? Perhaps it was her photos (which are required of all Elite members). Maybe her two lip rings at the right-hand corner of her mouth catch enough food so that she might savor it more thoughtfully upon her return home from dining, quill pen in hand and that deep-in-thought dreamy look that only fake, blue-tinted contact lenses can properly convey. Does she have \u003cem>\"that certain je ne sais quoi\"?\u003c/em> I'm thinking it's more like elle ne sait rien.\u003c/p>\n\u003cp>Well, I've had my fun at Yelp's expense today, but to be fair(ish), I must say that, in browsing the site for several hours this week, I have come across some people who do offer thoughtful-- and fairly well-written-- reviews. Case in point: Kerry \"Tempura Assassin\" K in describing her experience at Burritoville in San Anselmo:\u003c/p>\n\u003cp>\u003cem>\"[My husband] was a little more offended at the sight of iceberg lettuce on his carne asada taco ($2.95) than I was. Granted, yes, iceberg lettuce in a Mexican restaurant is an insult to my intelligence, I was able to forgive. This was largely due to the chips, which were thick, crisp, and toasty as well as a lovely salsa bar, friendly and welcoming service, a clean environment, and a buy 9 get 1 free taco card.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Caveat lector: on the back of the frequent buyer card, it spells out the number of tacos in spanish, \"uno, dos, etc.\" After the 9th one it says \"bingo gringo\". Gringo eh? That must mean that either Latinos and Chicanos don't eat here or the food isn't real Mexican. So perhaps my taste can't be trusted with this review. If you keep reading, read on with that in mind.\"\u003c/em>\u003c/p>\n\u003cp>Finally, someone who notices and describes those little details that make a review worth reading. That, and the fact that she used the term \u003cem>caveat lector\u003c/em> correctly (or at all). A bright, shining tablet of antacid to save me from so much Yelping bile. I'd really like to hug her. If elite membership could be limited to the likes of Kerry, I think I might have a little more faith in the website. Otherwise, what is the point of creating an elite class, if it is open to, well, everyone?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you accused me of elitism, you'd be absolutely correct in doing so. Why should I waste my time reading the average person's average review? I don't want an average guy running my country, building my home, or giving me a colonoscopy. I want experts. I want smart people. Same goes for my restaurant reviewers. If all you can give me in describing a gumbo is \"OMGITSAWESUM!!!\", perhaps you should just keep it to yourself. The world beyond your Myspace friends list is not ready for you.\u003c/p>\n\n",
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"excerpt": "In celebration of our most patriotic holiday, I am declaring my own independence from what I consider one of the most irritating sites on the internet-- \u003ca href=\"http://www.yelp.com/\">Yelp.com\u003c/a>. Even the name causes me to chafe.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.yelp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/yelplogo.jpg\" alt=\"yelp logo\" align=\"left\">\u003c/a>In celebration of our most patriotic holiday, I am declaring my own independence from what I consider one of the most irritating sites on the internet-- \u003ca href=\"http://www.yelp.com/\">Yelp.com\u003c/a>. Even the name causes me to chafe.\u003c/p>\n\u003cp>According to the Merriam-Webster dictionary, the word \"yelp\" means:\u003c/p>\n\u003cp>1. Noun: a sharp shrill bark or cry (as of a tog or turkey); (see) also squeal.\u003c/p>\n\u003cp>2. Intransitive verb: To utter a sharp quick shrill cry.\u003c/p>\n\u003cp>At least. they've given themselves an accurate name.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps it is my own, personal distaste for democracy, especially in terms of voting for, say, restaurants (think Zagat), pop singers (think American Idol), or even presidents (think about whomever you wish) that makes me dislike sites such as Yelp. Before your underwear gets anymore bunched in places, I am hardly un-American. I am a firm believer in our particular form of government, \u003ca href=\"http://www.youtube.com/watch?v=DioQooFIcgE\">which happens to be republican, rather than democratic\u003c/a>. And before your y-fronts become irretrievably lodged, I am referring to systems of government, not political parties. For the sake of argument today, I shall limit my discussion to restaurant commentary.\u003c/p>\n\u003cp>It seems that anyone with access to a computer today can write a restaurant review, myself included. But is everyone's opinion worth reading, let alone writing? That is certainly debatable. I for one, don't think so.\u003c/p>\n\u003cp>Call me a snob. Call me an elitist pig. I've been called much worse.\u003c/p>\n\u003cp>Of course, I believe that everyone is certainly entitled to his or her opinion, but many opinions expressed on sites like Yelp are neither well-informed nor, as is more often the case, well-written.\u003c/p>\n\u003cp>For example, I've chosen three reviews of \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's French Soul Food\u003c/a> on Polk Street, which has, as of this posting, 338 Yelp reviews. This is from a four yelp star rated piece:\u003c/p>\n\u003cp>\u003cem>\"I enjoyed this place a lot. We found parking right on Vaness. Our wait was about 20 minutes. We arrived at 11am I think. It will seat about 20 people-30people. I did not see Brenda though.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"My first time eating beignets -- I did not know it came in threes, I should of ordered one of each. We got three apple ones. It was gooood and fattening.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"I ordered the bowl of gumbo (dark gumbo). I am use to the tomatoey colored gumbo but it was pretty good.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Also got an entree of the Harrytown special which includes oysters, grits and biscuits.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"I loved the biscuits.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Cute little place to revisit or bring out of towners.\"\u003c/em>\u003c/p>\n\u003cp>Harrytown Special? I can only assume she meant \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/09/the-hangtown-fry/\">Hangtown Fry\u003c/a>. With testimonials like this, it's not surprising the restaurant sustains such long lines out the door. Are reviews such as these typed on a texting keypad, rather than at a keyboard? That would be a charitable explanation of such short sentences. It's like some unevocative, bastard form of haiku. It horrifies, but that's just fine, since I tend to savor crappiness. The only point it serves, in my book, is as the object of mockery.\u003c/p>\n\u003cp>Now here is an excerpt from a not-so-good (two yelp star) review:\u003c/p>\n\u003cp>\u003cem>\"Just before we passed out from hunger, they brought over our beignet flight which was good, our favorite beignet was the crawfish. The only other compliment I have is for the coffee. The breakfast plates were mediocre. My friend, who was starving, took 5 bites of her omelette and left the rest.\"\u003c/em>\u003c/p>\n\u003cp>She certainly has a flair for the dramatic. If one decides to set out and review a restaurant, whether one has enjoyed the experience or not, one should, to the best of one's ability, explain why. What made these crawfish beignets good? What could possibly compel a starving woman to take only five bites of an omelette? These are things I want answered. If a reviewer cannot accurately describe her experience-- the food she ate, the service she received, or her surroundings-- she has no business wasting anyone's time with her fourth-grade writing skills. Make that third grade-- I know a couple of nine year-olds who write much more vividly.\u003c/p>\n\u003cp>And, finally, here's a rather terrible (one yelp star) piece:\u003c/p>\n\u003cp>\u003cem>\"I am as honest as a heartbeat, so believe me when I say that this spot is highly overrated. I just have no desire to come again-- wait or no wait.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"I had a bit of all four of our plates and the sampler benettes, so here goes my opinion...\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"My dish-- The Shrimp and Goat Cheese Omelet Grits and Cream Biscuit-- The shrimp was not devianed and thus flavorless. I opted not to have the bacon relish on top so I will be fair and refrain from further commenting about it. I like my gritts creamier than it was but it was tastey and the buiscutt was pretty good.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Watermelon Sweet Tea-- Free refills, but they don't really tell you that. liked it because it was not sweet, and I like water. It was also luke-warm.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"The Chalkboard Special, Shrimp Pot Pie- The shrimp was overcooked and rubbery, and the veggies were overcooked and mushy. Boo Hoo!\"\u003c/em>\u003c/p>\n\u003cp>Honest as a heartbeat. Perhaps she should have her cardiologist examine her for arrythmia. I don't trust anyone starts off by telling me how honest she is. It was a bad review on a number of levels, star ratings aside. I do, however, admire her creative spelling, the fact that she feels shrimp proto --intestines are where all the flavor is, and that she can't tell the difference between a mirror and a chalkboard. I read the bit about why she likes the Watermelon Sweet Tea about ten times.\u003c/p>\n\u003cp>If you're interested in reading about her bikini waxing at the Pink Cheeks Skin Salon in Sherman Oaks, I will happily email you her yelp profile.\u003c/p>\n\u003cp>I had hoped the members of \u003ca href=\"http://www.yelp.com/elite\">Yelp Elite\u003c/a> might be a little more helpful or, at least, better writers, since the elite page states:\u003c/p>\n\u003cp>\u003cem>\"...Yelp members who get in are known for having reviews that are insightful, irreverent and personal (aka useful, funny and cool!).\"\u003c/em>\u003c/p>\n\u003cp>Of course, it also requests that Elite members have:\u003c/p>\n\u003cp>\u003cem>\"Personal pizazz! Even after all this, we look for a certain je ne sais quoi—we call it Yelpitude. To paraphrase Supreme Court Justice James Stewart when defining pornography in a case about obscenity, 'Yelp Elite is hard to define, but we \u003ca href=\"http://en.wikipedia.org/wiki/I_know_it_when_I_see_it\">'know it when we see it.'\u003c/a>\"\u003c/em>\u003c/p>\n\u003cp>Perhaps I should have sensed trouble when I realized the Yelp Elite squad (or, at least, the person responsible for writing the copy) had mistaken a much-beloved \u003ca href=\"http://www.jimmy.org/\">Campbell's Soup-hawking actor\u003c/a> for Supreme Court Justice \u003ca href=\"http://www.brainyquote.com/quotes/authors/p/potter_stewart.html\">Potter Stewart\u003c/a>.\u003c/p>\n\u003cp>The first elite reviewer I read was a young lady named Beverly. She went on and on about her experience with a DAT date to Frisée Restaurant in the Castro. I hope that by DAT she meant \"Dine About Town\". Please read:\u003c/p>\n\u003cp>\u003cem>\"Sidenote: It was cramped as s**t. We sat upstairs and the ceiling was like 6 feet high and we sat at a tiny itty bitty table next to a tiny itty bitty walk way. Oh and the service. SLOW AS S**T. I want to minus stars for the service but the food was so good I just can't bring myself to do it.\"\u003c/em>\u003c/p>\n\u003cp>What is it about her personal writing style that led her to become part of the Yelp Elite? Was it her penchant for using fecal terms when describing her experience? Perhaps it was her photos (which are required of all Elite members). Maybe her two lip rings at the right-hand corner of her mouth catch enough food so that she might savor it more thoughtfully upon her return home from dining, quill pen in hand and that deep-in-thought dreamy look that only fake, blue-tinted contact lenses can properly convey. Does she have \u003cem>\"that certain je ne sais quoi\"?\u003c/em> I'm thinking it's more like elle ne sait rien.\u003c/p>\n\u003cp>Well, I've had my fun at Yelp's expense today, but to be fair(ish), I must say that, in browsing the site for several hours this week, I have come across some people who do offer thoughtful-- and fairly well-written-- reviews. Case in point: Kerry \"Tempura Assassin\" K in describing her experience at Burritoville in San Anselmo:\u003c/p>\n\u003cp>\u003cem>\"[My husband] was a little more offended at the sight of iceberg lettuce on his carne asada taco ($2.95) than I was. Granted, yes, iceberg lettuce in a Mexican restaurant is an insult to my intelligence, I was able to forgive. This was largely due to the chips, which were thick, crisp, and toasty as well as a lovely salsa bar, friendly and welcoming service, a clean environment, and a buy 9 get 1 free taco card.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Caveat lector: on the back of the frequent buyer card, it spells out the number of tacos in spanish, \"uno, dos, etc.\" After the 9th one it says \"bingo gringo\". Gringo eh? That must mean that either Latinos and Chicanos don't eat here or the food isn't real Mexican. So perhaps my taste can't be trusted with this review. If you keep reading, read on with that in mind.\"\u003c/em>\u003c/p>\n\u003cp>Finally, someone who notices and describes those little details that make a review worth reading. That, and the fact that she used the term \u003cem>caveat lector\u003c/em> correctly (or at all). A bright, shining tablet of antacid to save me from so much Yelping bile. I'd really like to hug her. If elite membership could be limited to the likes of Kerry, I think I might have a little more faith in the website. Otherwise, what is the point of creating an elite class, if it is open to, well, everyone?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you accused me of elitism, you'd be absolutely correct in doing so. Why should I waste my time reading the average person's average review? I don't want an average guy running my country, building my home, or giving me a colonoscopy. I want experts. I want smart people. Same goes for my restaurant reviewers. If all you can give me in describing a gumbo is \"OMGITSAWESUM!!!\", perhaps you should just keep it to yourself. The world beyond your Myspace friends list is not ready for you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato1.jpg\" alt=\"You Say Tomato\">\u003c/p>\n\u003cp>There's more to urban hunting and gathering than visiting one's local supermarket. Grocery shopping need not be limited to the likes of Safeway, Whole Foods, and Trader Joe's. They're just so... \u003cem>corporate\u003c/em>, and this shopper is a bit bored with the over-marketing of, well, markets. Small, individually-owned stores might not provide their customers with all their shopping needs, but they do offer something that the Big Boys cannot -- individuality.\u003c/p>\n\u003cp>One such store exists in my Polk Street neighborhood -- \u003ca href=\"http://www.yousaytomato.biz/\">You Say Tomato\u003c/a>. It's British-owned and operated, by one David Kidd, originally from Stoke-on-Trent. If you're unfamiliar with the name of that town, think again. Yes, the china with the Christmas trees on it -- \u003ca href=\"http://www.spode.com/pattern/?navid=0&level=4&id=141\">Spode\u003c/a>. Very good. I'm proud of you for remembering. I hope dredging up those holiday memories wasn't too painful for you.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato2.jpg\" alt=\"God Save the Queen\">\u003c/p>\n\u003cp>Currently, a flexible-jointed punked-out doll greets passers-by from the front window with a gesture that is considered rather obscene in Britain, which might indicate that this is no typical tea-and-crumpets venue. No, it isn't typical, but, well, there are the crumpets in the cold case to the left, and the tea sits proudly on the shelves near the back. Sensible Anarchists agree that one cannot undermine authority on an empty stomach.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato3.jpg\" alt=\"Duffy Crumpets\">\u003c/p>\n\u003cp>I think it can be agreed that most Americans do, in fact, say \"tomato\" with the rough pronunciation of toh-\u003cem>may\u003c/em>-toh when referencing \u003ca href=\"http://en.wikipedia.org/wiki/Tomato\">\u003cem>Solanum lycopersicum\u003c/em>\u003c/a>. Though I am indeed one of them, I often find my inner voice pronouncing it toh-mah-toh like an Englishman, because I'm just that way and I have a rich, satisfying inner life.\u003c/p>\n\u003cp>There is evidence, however, that the English do not pronounce \"potato\" poh-tah-toh:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato4.jpg\" alt=\"Tayto Crisps\">\u003c/p>\n\u003cp>Mmm...prawn cocktail.\u003c/p>\n\u003cp>Though I am an Anglophile and have been since childhood-- memorizing the Monty Python jokes I didn't fully understand, and aping the signature hiss of \u003ca href=\"http://www.imdb.com/name/nm0856103/\">Terry-Thomas \u003c/a> , one need not necessarily be like me to enjoy this shop. Two minutes of browsing will make clear the refreshing British distaste for focus groups and gender-sensitive marketing:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato5.jpg\" alt=\"Yorkie Bars\">\u003c/p>\n\u003cp>(The above Yorkie Bar from Nestlé provoked a train of conversation with David Kidd that led him to pull up their \u003ca href=\"http://www.youtube.com/watch?v=QcjlzSod0CE&feature=related\">UK adverts on YouTube\u003c/a>. Much time was happily wasted by me upon my return home.)\u003c/p>\n\u003cp>Besides, browsing here is fun, largely because everything just \u003cem>sounds\u003c/em> dirty, but isn't: Crumpets, Country Ploughman's Pickle, Ginger Nuts, Chicken & Mushroom Pasties, and my favorite:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato6.jpg\" alt=\"Horlicks\">\u003c/p>\n\u003cp>How I love the British.\u003c/p>\n\u003cp>Beyond fun packaging, You Say Tomato is an excellent source for things like Devonshire cream, kippers, tea, jam, sweets, and just about any British foodstuff one could wish for. Don't smirk. There's something here for everyone:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato7.jpg\" alt=\"vegetarian haggis\">\u003c/p>\n\u003cp>Give a metaphorical \u003ca href=\"http://www.urbandictionary.com/define.php?term=V+Sign\">\"V\" sign\u003c/a> to the big chain stores once in a while and stop by for a visit-- it's definitely worth it. It's a great resource for stocking one's larder with tasty conversation pieces.\u003c/p>\n\u003cp>Now, for those of you who don't understand the store's name, shame on you. It's an homage to one of George Gershwin's most playful tunes, \"Let's Call the Whole Thing Off\". To be accurate, there is only mention of \u003cem>liking\u003c/em> tomatoes, not saying the word, though that is, of course, implied.\u003c/p>\n\u003cp>I'll let Fred and Ginger explain it to you. And on roller skates, too. If I have to explain who Fred and Ginger are, I might just have to kill myself.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"355\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/zZ3fjQa5Hls&hl=en\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/zZ3fjQa5Hls&hl=en\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"425\" height=\"355\">\u003c/embed>\u003c/object>\u003cbr>\n\u003ca href=\"http://www.yousaytomato.biz/\">You Say Tomato\u003c/a> is located at:\u003c/p>\n\u003cp>1526 California Street (Between Polk and Larkin)\u003cbr>\nTel/Fax: 415 921 2828\u003cbr>\nyousaytomato@sbcglobal.net\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours of Operation\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday - Friday: 10:00 am -7:00 pm\u003cbr>\nSaturday & Sunday: 10:00 am -5:00 pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato1.jpg\" alt=\"You Say Tomato\">\u003c/p>\n\u003cp>There's more to urban hunting and gathering than visiting one's local supermarket. Grocery shopping need not be limited to the likes of Safeway, Whole Foods, and Trader Joe's. They're just so... \u003cem>corporate\u003c/em>, and this shopper is a bit bored with the over-marketing of, well, markets. Small, individually-owned stores might not provide their customers with all their shopping needs, but they do offer something that the Big Boys cannot -- individuality.\u003c/p>\n\u003cp>One such store exists in my Polk Street neighborhood -- \u003ca href=\"http://www.yousaytomato.biz/\">You Say Tomato\u003c/a>. It's British-owned and operated, by one David Kidd, originally from Stoke-on-Trent. If you're unfamiliar with the name of that town, think again. Yes, the china with the Christmas trees on it -- \u003ca href=\"http://www.spode.com/pattern/?navid=0&level=4&id=141\">Spode\u003c/a>. Very good. I'm proud of you for remembering. I hope dredging up those holiday memories wasn't too painful for you.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato2.jpg\" alt=\"God Save the Queen\">\u003c/p>\n\u003cp>Currently, a flexible-jointed punked-out doll greets passers-by from the front window with a gesture that is considered rather obscene in Britain, which might indicate that this is no typical tea-and-crumpets venue. No, it isn't typical, but, well, there are the crumpets in the cold case to the left, and the tea sits proudly on the shelves near the back. Sensible Anarchists agree that one cannot undermine authority on an empty stomach.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato3.jpg\" alt=\"Duffy Crumpets\">\u003c/p>\n\u003cp>I think it can be agreed that most Americans do, in fact, say \"tomato\" with the rough pronunciation of toh-\u003cem>may\u003c/em>-toh when referencing \u003ca href=\"http://en.wikipedia.org/wiki/Tomato\">\u003cem>Solanum lycopersicum\u003c/em>\u003c/a>. Though I am indeed one of them, I often find my inner voice pronouncing it toh-mah-toh like an Englishman, because I'm just that way and I have a rich, satisfying inner life.\u003c/p>\n\u003cp>There is evidence, however, that the English do not pronounce \"potato\" poh-tah-toh:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato4.jpg\" alt=\"Tayto Crisps\">\u003c/p>\n\u003cp>Mmm...prawn cocktail.\u003c/p>\n\u003cp>Though I am an Anglophile and have been since childhood-- memorizing the Monty Python jokes I didn't fully understand, and aping the signature hiss of \u003ca href=\"http://www.imdb.com/name/nm0856103/\">Terry-Thomas \u003c/a> , one need not necessarily be like me to enjoy this shop. Two minutes of browsing will make clear the refreshing British distaste for focus groups and gender-sensitive marketing:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato5.jpg\" alt=\"Yorkie Bars\">\u003c/p>\n\u003cp>(The above Yorkie Bar from Nestlé provoked a train of conversation with David Kidd that led him to pull up their \u003ca href=\"http://www.youtube.com/watch?v=QcjlzSod0CE&feature=related\">UK adverts on YouTube\u003c/a>. Much time was happily wasted by me upon my return home.)\u003c/p>\n\u003cp>Besides, browsing here is fun, largely because everything just \u003cem>sounds\u003c/em> dirty, but isn't: Crumpets, Country Ploughman's Pickle, Ginger Nuts, Chicken & Mushroom Pasties, and my favorite:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato6.jpg\" alt=\"Horlicks\">\u003c/p>\n\u003cp>How I love the British.\u003c/p>\n\u003cp>Beyond fun packaging, You Say Tomato is an excellent source for things like Devonshire cream, kippers, tea, jam, sweets, and just about any British foodstuff one could wish for. Don't smirk. There's something here for everyone:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato7.jpg\" alt=\"vegetarian haggis\">\u003c/p>\n\u003cp>Give a metaphorical \u003ca href=\"http://www.urbandictionary.com/define.php?term=V+Sign\">\"V\" sign\u003c/a> to the big chain stores once in a while and stop by for a visit-- it's definitely worth it. It's a great resource for stocking one's larder with tasty conversation pieces.\u003c/p>\n\u003cp>Now, for those of you who don't understand the store's name, shame on you. It's an homage to one of George Gershwin's most playful tunes, \"Let's Call the Whole Thing Off\". To be accurate, there is only mention of \u003cem>liking\u003c/em> tomatoes, not saying the word, though that is, of course, implied.\u003c/p>\n\u003cp>I'll let Fred and Ginger explain it to you. And on roller skates, too. If I have to explain who Fred and Ginger are, I might just have to kill myself.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"355\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/zZ3fjQa5Hls&hl=en\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/zZ3fjQa5Hls&hl=en\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"425\" height=\"355\">\u003c/embed>\u003c/object>\u003cbr>\n\u003ca href=\"http://www.yousaytomato.biz/\">You Say Tomato\u003c/a> is located at:\u003c/p>\n\u003cp>1526 California Street (Between Polk and Larkin)\u003cbr>\nTel/Fax: 415 921 2828\u003cbr>\nyousaytomato@sbcglobal.net\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours of Operation\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday - Friday: 10:00 am -7:00 pm\u003cbr>\nSaturday & Sunday: 10:00 am -5:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shrimp Po-boy",
"title": "Shrimp Po-boy",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/domilise_sign.jpg\" alt=\"Domilise sign\">\u003c/p>\n\u003cp>You know when you take a bite of something and you realize that this is a taste you are going to crave? Like salted caramel ice cream at \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/25/ice-cream-decadence-and-banana-splits/\">Bi-Rite Creamery\u003c/a>. It's usually something you can't get just anywhere. For me it often happens when I'm traveling somewhere and I won't easily find that taste again back home. Like the Middlewhite bacon sandwich at \u003ca href=\"http://www.stjohnbreadandwine.com/home/%20\">St. John's in London\u003c/a> (on homemade bread with homemade ketchup, don't knock it til you try it), which my husband and I often wistfully talk about. Or, more recently, the most perfect shrimp \u003ca href=\"http://www.gumbopages.com/food/samwiches/po-boys.html\">po-boy\u003c/a> from New Orleans.\u003c/p>\n\u003cp>A few weeks ago I went to New Orleans, a city I adore and which I've visited many times while growing up in Texas, but where I had not returned for at least 8 years. This was my first visit post-Katrina, and it ended up being one of the most meaningful, eye-opening, and intense experiences I've had while traveling (more on that in another post when I've had a chance to digest it all). For me, most of what makes New Orleans so special are the people who live there and their generous and kind spirit. With all that they've been through, they still carry on with the most positive attitude, full of Southern hospitality. It's obvious every time you go to a restaurant or a bar and they serve up some authentic New Orleans cuisine, welcoming, gracious, and always happy to have you there.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/inside_domilises.jpg\" alt=\"inside Domilises\">\u003c/p>\n\u003cp>On the advice of a few locals, we headed over to \u003ca href=\"http://blog.nola.com/brettanderson/2007/10/domilises.html\">Domilise's Po-Boy & Bar\u003c/a> for one of the best po-boys in town. Tucked away in a residential area, we almost drove by the nondescript corner restaurant. It's all that you might expect from a divey po-boy shop, the deep fryer and sandwich station on one wall, the bar on the other, and a handful of tables scattered in between. The line moves swiftly, and then you have to jostle for a table before your name is called and your sandwich comes out. In keeping with the old-time Southern feel, the drinks on offer include bottled Barq's root beer and crème soda.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were told that their specialty was the \"1/2 and 1/2 dressed.\" Huh? 1/2 fried shrimp, 1/2 fried oysters. \"Dressed\" means slathered with mayo, creole mustard, ketchup, and topped with shredded lettuce and pickles. There is nothing light or healthy here, so if you are looking for that, you should go elsewhere. \u003c/p>\n\u003cp>Not being a huge fan of fried oysters (I like mine raw), I went for the shrimp po-boy dressed (although my friend did order the 1/2 and 1/2, which only comes in a large size, and amazed us all by eating the whole thing). It was incredible, and we were not disappointed. I knew one bite in that I was done for. Fresh, crisp-fried shrimp that burst in your mouth with flavor, \u003ca href=\"http://library.thinkquest.org/22403/data/medium/species/shrimpgulf.html\">real Gulf shrimp\u003c/a> that you just can't get out here on the west coast. Light, airy crisp-on-the-outside French \u003ca href=\"http://neworleanscuisine.blogspot.com/2005/04/new-orleans-french-bread.html\">bread\u003c/a>--oozing with the perfect amount of condiments--held it all together. I knew that I would return to the Bay Area and think about that sandwich, and wish I could just pop on over to Domilise's and get another. I'm thinking about it right now actually. My friend Amy emailed me a week to the day that we went and reminded me of the sandwich, and how she wished she had one RIGHT NOW. It's going to be a problem, I can tell. \u003c/p>\n\u003cp>So I decided to try to reconstruct one from memory. It won't be the same. I don't have the sweet old guy behind the bar asking, \"What can I get you sweetie?\" Or the friendly folks around us smiling and chatting with us, or the smell of the fresh seafood being deep fried, or that perfect taste that I crave when it all came together one day in New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/shrimp_poboy.jpg\" alt=\"shrimp po-boy\">\u003c/p>\n\u003cp>\u003cstrong>A Dressed Shrimp Po-boy\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the shrimp:\u003cbr>\nPeanut oil for frying\u003cbr>\n3/4 cup all-purpose flour\u003cbr>\n1/2 cup cornflour\u003cbr>\n1 egg\u003cbr>\n1 1/2 lbs medium shrimp, peeled and deveined\u003c/p>\n\u003cp>For the sandwiches:\u003cbr>\n4 soft white French rolls (New Orleans style), split in half and warmed in the oven\u003cbr>\nMayo\u003cbr>\nCreole mustard\u003cbr>\nKetchup\u003cbr>\nAbout 2 cups shredded iceberg lettuce\u003cbr>\nDill pickle slices\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium saucepan, add enough oil so that it is 1/2-inch deep. Heat to 375 F. \u003c/p>\n\u003cp>2. Have ready three shallow bowls. In bowl #1, put about 1/2 cup flour. In bowl #2, crack the egg and whisk it until frothy. In bowl #3, stir together about 1/2 cup cornflour with about 1/4 cup flour. Rinse and dry the shrimp. Dredge them first in the flour, then in egg, then in the cornflour mixture.\u003c/p>\n\u003cp>3. Add the shrimp, in batches to avoid overcrowding, and fry just until golden brown. Set aside to drain on a paper-towel lined plate.\u003c/p>\n\u003cp>4. Spread each side of the bread with mayo, then creole mustard. Layer the fried shrimp, a squirt of ketchup, the lettuce, and then the pickle slices on the sandwich. Eat it up!\u003c/p>\n\u003cp>\u003cstrong>Domilise's Po-Boy & Bar\u003c/strong>\u003cbr>\n5240 Annunciation St.\u003cbr>\nNew Orleans, LA\u003cbr>\n504-899-9126\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Domilise's+Po-Boy+%26+Bar+new+orleans&ie=UTF8&cd=1&ll=29.92206,-90.107954&spn=0.016143,0.017788&z=16&iwloc=A\">map\u003c/a>\u003c/p>\n\u003cp>\u003cem>A small way that you can help:\u003c/em>\u003cbr>\n\u003ca href=\"http://www.southernfood.org/\">The Southern Food and Beverage Museum\u003c/a>, located in New Orleans, lost over half its collection of cookbooks in Katrina. They are trying to rebuild their collection through donations across the country. If you have cookbooks on the American South or cuisines and cultures that have influenced the cuisine of that region; community-based cookbooks or pamphlets; culinary histories; or any cuisine-based books that you think they might be interested in, please send them to:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Southern Food & Beverage Museum\u003c/strong>\u003cbr>\nAttn: Liz Williams\u003cbr>\n1 Poydras Street, #169\u003cbr>\nNew Orleans, Louisiana 70130\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/domilise_sign.jpg\" alt=\"Domilise sign\">\u003c/p>\n\u003cp>You know when you take a bite of something and you realize that this is a taste you are going to crave? Like salted caramel ice cream at \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/25/ice-cream-decadence-and-banana-splits/\">Bi-Rite Creamery\u003c/a>. It's usually something you can't get just anywhere. For me it often happens when I'm traveling somewhere and I won't easily find that taste again back home. Like the Middlewhite bacon sandwich at \u003ca href=\"http://www.stjohnbreadandwine.com/home/%20\">St. John's in London\u003c/a> (on homemade bread with homemade ketchup, don't knock it til you try it), which my husband and I often wistfully talk about. Or, more recently, the most perfect shrimp \u003ca href=\"http://www.gumbopages.com/food/samwiches/po-boys.html\">po-boy\u003c/a> from New Orleans.\u003c/p>\n\u003cp>A few weeks ago I went to New Orleans, a city I adore and which I've visited many times while growing up in Texas, but where I had not returned for at least 8 years. This was my first visit post-Katrina, and it ended up being one of the most meaningful, eye-opening, and intense experiences I've had while traveling (more on that in another post when I've had a chance to digest it all). For me, most of what makes New Orleans so special are the people who live there and their generous and kind spirit. With all that they've been through, they still carry on with the most positive attitude, full of Southern hospitality. It's obvious every time you go to a restaurant or a bar and they serve up some authentic New Orleans cuisine, welcoming, gracious, and always happy to have you there.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/inside_domilises.jpg\" alt=\"inside Domilises\">\u003c/p>\n\u003cp>On the advice of a few locals, we headed over to \u003ca href=\"http://blog.nola.com/brettanderson/2007/10/domilises.html\">Domilise's Po-Boy & Bar\u003c/a> for one of the best po-boys in town. Tucked away in a residential area, we almost drove by the nondescript corner restaurant. It's all that you might expect from a divey po-boy shop, the deep fryer and sandwich station on one wall, the bar on the other, and a handful of tables scattered in between. The line moves swiftly, and then you have to jostle for a table before your name is called and your sandwich comes out. In keeping with the old-time Southern feel, the drinks on offer include bottled Barq's root beer and crème soda.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were told that their specialty was the \"1/2 and 1/2 dressed.\" Huh? 1/2 fried shrimp, 1/2 fried oysters. \"Dressed\" means slathered with mayo, creole mustard, ketchup, and topped with shredded lettuce and pickles. There is nothing light or healthy here, so if you are looking for that, you should go elsewhere. \u003c/p>\n\u003cp>Not being a huge fan of fried oysters (I like mine raw), I went for the shrimp po-boy dressed (although my friend did order the 1/2 and 1/2, which only comes in a large size, and amazed us all by eating the whole thing). It was incredible, and we were not disappointed. I knew one bite in that I was done for. Fresh, crisp-fried shrimp that burst in your mouth with flavor, \u003ca href=\"http://library.thinkquest.org/22403/data/medium/species/shrimpgulf.html\">real Gulf shrimp\u003c/a> that you just can't get out here on the west coast. Light, airy crisp-on-the-outside French \u003ca href=\"http://neworleanscuisine.blogspot.com/2005/04/new-orleans-french-bread.html\">bread\u003c/a>--oozing with the perfect amount of condiments--held it all together. I knew that I would return to the Bay Area and think about that sandwich, and wish I could just pop on over to Domilise's and get another. I'm thinking about it right now actually. My friend Amy emailed me a week to the day that we went and reminded me of the sandwich, and how she wished she had one RIGHT NOW. It's going to be a problem, I can tell. \u003c/p>\n\u003cp>So I decided to try to reconstruct one from memory. It won't be the same. I don't have the sweet old guy behind the bar asking, \"What can I get you sweetie?\" Or the friendly folks around us smiling and chatting with us, or the smell of the fresh seafood being deep fried, or that perfect taste that I crave when it all came together one day in New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/shrimp_poboy.jpg\" alt=\"shrimp po-boy\">\u003c/p>\n\u003cp>\u003cstrong>A Dressed Shrimp Po-boy\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the shrimp:\u003cbr>\nPeanut oil for frying\u003cbr>\n3/4 cup all-purpose flour\u003cbr>\n1/2 cup cornflour\u003cbr>\n1 egg\u003cbr>\n1 1/2 lbs medium shrimp, peeled and deveined\u003c/p>\n\u003cp>For the sandwiches:\u003cbr>\n4 soft white French rolls (New Orleans style), split in half and warmed in the oven\u003cbr>\nMayo\u003cbr>\nCreole mustard\u003cbr>\nKetchup\u003cbr>\nAbout 2 cups shredded iceberg lettuce\u003cbr>\nDill pickle slices\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium saucepan, add enough oil so that it is 1/2-inch deep. Heat to 375 F. \u003c/p>\n\u003cp>2. Have ready three shallow bowls. In bowl #1, put about 1/2 cup flour. In bowl #2, crack the egg and whisk it until frothy. In bowl #3, stir together about 1/2 cup cornflour with about 1/4 cup flour. Rinse and dry the shrimp. Dredge them first in the flour, then in egg, then in the cornflour mixture.\u003c/p>\n\u003cp>3. Add the shrimp, in batches to avoid overcrowding, and fry just until golden brown. Set aside to drain on a paper-towel lined plate.\u003c/p>\n\u003cp>4. Spread each side of the bread with mayo, then creole mustard. Layer the fried shrimp, a squirt of ketchup, the lettuce, and then the pickle slices on the sandwich. Eat it up!\u003c/p>\n\u003cp>\u003cstrong>Domilise's Po-Boy & Bar\u003c/strong>\u003cbr>\n5240 Annunciation St.\u003cbr>\nNew Orleans, LA\u003cbr>\n504-899-9126\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Domilise's+Po-Boy+%26+Bar+new+orleans&ie=UTF8&cd=1&ll=29.92206,-90.107954&spn=0.016143,0.017788&z=16&iwloc=A\">map\u003c/a>\u003c/p>\n\u003cp>\u003cem>A small way that you can help:\u003c/em>\u003cbr>\n\u003ca href=\"http://www.southernfood.org/\">The Southern Food and Beverage Museum\u003c/a>, located in New Orleans, lost over half its collection of cookbooks in Katrina. They are trying to rebuild their collection through donations across the country. If you have cookbooks on the American South or cuisines and cultures that have influenced the cuisine of that region; community-based cookbooks or pamphlets; culinary histories; or any cuisine-based books that you think they might be interested in, please send them to:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Southern Food & Beverage Museum\u003c/strong>\u003cbr>\nAttn: Liz Williams\u003cbr>\n1 Poydras Street, #169\u003cbr>\nNew Orleans, Louisiana 70130\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Green Chile Kitchen Revisited, Reranted",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/greenchile.jpg\" alt=\"green chile\">\u003c/p>\n\u003cp>Okay, \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/22/green-chile-kitchen/\">Green Chile Kitchen\u003c/a>? We're going to have a little chat, and I'm going to talk and you're going to listen, 'kay? \u003c/p>\n\u003cp>We've been going to and loving you for quite some time now. We are, quite possibly, your best customers. Hell, one of your checkout chicks commented to my husband, \"You haven't been here in awhile!\" (Quite true, we hadn't, but she noticed which was awesome!) Also, even if you don't have caller ID, there's no way you don't identify us as, \"those weird people who order the same salad every time -- you know, the ones who always, always want their fifth ingredient to just be more [redacted]?\" \u003c/p>\n\u003cp>You are a feast for us as much as you are a comfort. We revel in your fresh greens, we approve of your new and spicier guacamole, and we laud your Niman Ranchiness. (Sidetrack: Is it just me or is Niman Ranch sort of over? I mean, yes, it's undeniably good stuff, but I think the most sought-after meat names these days are not the ones that are known across the country. We're such spoiled Californians.)\u003c/p>\n\u003cp>So I say this with love: GET ANOTHER FREAKING REGISTER! Seriously? Waiting in line to pick up a take-out order behind all those baked witlings, who have wrapped themselves in blankets after spending the entire day in Alamo Square Park in order to smoke away every single synapse and then come to GCK, not knowing what the hell they want to order because they got distracted by a shiny object while standing in line and then try to inveigle your eminently patient checkout chicks in deep discussions about her back tattooes, all while my crispy tacos get so decidedly UNcrispy that they sog their bottoms out when I pick them up, well, there is a limit. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You always do apologize, probably both for the long wait and idiot customers, but still, can we talk about solutions here? Please?\u003c/p>\n\u003cp>TWO REGISTERS! One for orders made there and for those intending to eat-in, and the other to ring up and dispense take-out orders. Plus, even if there aren't enough take-out orders at any given time to merit the other register, at least the line can be filtered over to a second reg, rendering the wait shorter and ALL of our lives easier.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Seriously. I really just want this to work out.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/greenchile.jpg\" alt=\"green chile\">\u003c/p>\n\u003cp>Okay, \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/22/green-chile-kitchen/\">Green Chile Kitchen\u003c/a>? We're going to have a little chat, and I'm going to talk and you're going to listen, 'kay? \u003c/p>\n\u003cp>We've been going to and loving you for quite some time now. We are, quite possibly, your best customers. Hell, one of your checkout chicks commented to my husband, \"You haven't been here in awhile!\" (Quite true, we hadn't, but she noticed which was awesome!) Also, even if you don't have caller ID, there's no way you don't identify us as, \"those weird people who order the same salad every time -- you know, the ones who always, always want their fifth ingredient to just be more [redacted]?\" \u003c/p>\n\u003cp>You are a feast for us as much as you are a comfort. We revel in your fresh greens, we approve of your new and spicier guacamole, and we laud your Niman Ranchiness. (Sidetrack: Is it just me or is Niman Ranch sort of over? I mean, yes, it's undeniably good stuff, but I think the most sought-after meat names these days are not the ones that are known across the country. We're such spoiled Californians.)\u003c/p>\n\u003cp>So I say this with love: GET ANOTHER FREAKING REGISTER! Seriously? Waiting in line to pick up a take-out order behind all those baked witlings, who have wrapped themselves in blankets after spending the entire day in Alamo Square Park in order to smoke away every single synapse and then come to GCK, not knowing what the hell they want to order because they got distracted by a shiny object while standing in line and then try to inveigle your eminently patient checkout chicks in deep discussions about her back tattooes, all while my crispy tacos get so decidedly UNcrispy that they sog their bottoms out when I pick them up, well, there is a limit. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You always do apologize, probably both for the long wait and idiot customers, but still, can we talk about solutions here? Please?\u003c/p>\n\u003cp>TWO REGISTERS! One for orders made there and for those intending to eat-in, and the other to ring up and dispense take-out orders. Plus, even if there aren't enough take-out orders at any given time to merit the other register, at least the line can be filtered over to a second reg, rendering the wait shorter and ALL of our lives easier.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Seriously. I really just want this to work out.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coffee Bar",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/coffee-sign.jpg\" alt=\"coffee bar sign\">\u003c/p>\n\u003cp>This was supposed to be an easy-does-it post...\u003c/p>\n\u003cp>Go to \u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>. Go to Coffee Bar to get a beautiful, just-for-you cup of \u003ca href=\"http://cloverequipment.com/home/\">Clover-made\u003c/a> coffee. Go to Coffee Bar because it is not Starbucks, which, not surprisingly, is just around the corner.\u003c/p>\n\u003cp>And then, upon my second trip into the place, I bugged the barista into letting me take pictures of my coffee being made:\u003c/p>\n\u003cp>202 Degree F. water goes in, barista stirs with care...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/clover-water.jpg\" alt=\"clover water\">\u003c/p>\n\u003cp>Machine works like a big French Press in reverse and makes what looks like a giant, overbaked sugar cookie...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/not-a-cookie.jpg\" alt=\"not a cookie\">\u003c/p>\n\u003cp>Out comes one of the best cups of coffee I've ever had...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/a-perfect-cup.jpg\" alt=\"a perfect cup\">\u003c/p>\n\u003cp>Blah, blah, blah...\u003c/p>\n\u003cp>Well, I thought, spending more than $10,000 on a coffee machine is so absolutely worth it! And so is the $3.00 charged per cup. Really.\u003c/p>\n\u003cp>I still think so. If you are a coffee lover and have not had \u003ca href=\"http://cloverequipment.com/Home/Default2.aspx\">Clover coffee\u003c/a>, I suggest you do so. Now.\u003c/p>\n\u003cp>I was feeling so self-satisfied. I'd had a long, pleasant walk, I was in a sleek, beautiful space with a good book clutched under my arm, and I was being very well caffeinated by a cup of coffee so strong and well balanced, that I felt no need to add sugar or cream, which is atypical of my style. I normally drink kindercafe in the morning. I had everything I needed for a good half hour's rest-and-refuel.\u003c/p>\n\u003cp>And then the barista told me that \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/03/25/starbucks-acquires-the-clover-good-news-or-bad-news-for-the-independents/\">Starbucks had recently bought the company that makes the Clover machine\u003c/a>. I felt as though the Publisher's Clearing House van had just pulled up to my house and, as Ed McMahon was about to hand me my bouquet of balloons and over-sized check, my doctor telephones me to tell me I have only two weeks to live. A certain bitterness crept into my otherwise perfect cup of coffee. I think it was my tears. Or perhaps some of the bile that rose from my esophagus as I tried to digest the news.\u003c/p>\n\u003cp>Perhaps Starbucks saved enough money from the tips they stole from their baristas to buy Clover's soul.\u003c/p>\n\u003cp>I suppose a small consolation is that Coffee Bar was able to purchase its Clover before Starbucks wrapped its caffeinated tentacles around it. And that it's very much worth experiencing.\u003c/p>\n\u003cp>I also love the fact that the folks at Coffee Bar are pleasant, helpful, and relatively no-nonsense about their coffee. Their coffee menu is simple:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/drink-list.jpg\">\u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://www.yelp.com/biz/coffee-bar-san-francisco\">Yelp\u003c/a> woman, no cinnamon. Bring your own if it's that much of an issue for you.\u003c/p>\n\u003cp>Remind me later to tell you about my mixed feelings about Yelp.\u003c/p>\n\u003cp>Go to Coffee Bar for a nice, big cup of this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/brief-enjoyment.jpg\" alt=\"cup of coffee with the ONION\">\u003c/p>\n\u003cp>Nuff said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>\u003cbr>\nOpen Daily from 7 am\u003cbr>\n1890 Bryant Street\u003cbr>\n(Mariposa and Florida)\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-551-8100\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&s=AARTsJr7JhFz-WFMvNFPePgMyDmTmMKIdQ&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/coffee-sign.jpg\" alt=\"coffee bar sign\">\u003c/p>\n\u003cp>This was supposed to be an easy-does-it post...\u003c/p>\n\u003cp>Go to \u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>. Go to Coffee Bar to get a beautiful, just-for-you cup of \u003ca href=\"http://cloverequipment.com/home/\">Clover-made\u003c/a> coffee. Go to Coffee Bar because it is not Starbucks, which, not surprisingly, is just around the corner.\u003c/p>\n\u003cp>And then, upon my second trip into the place, I bugged the barista into letting me take pictures of my coffee being made:\u003c/p>\n\u003cp>202 Degree F. water goes in, barista stirs with care...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/clover-water.jpg\" alt=\"clover water\">\u003c/p>\n\u003cp>Machine works like a big French Press in reverse and makes what looks like a giant, overbaked sugar cookie...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/not-a-cookie.jpg\" alt=\"not a cookie\">\u003c/p>\n\u003cp>Out comes one of the best cups of coffee I've ever had...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/a-perfect-cup.jpg\" alt=\"a perfect cup\">\u003c/p>\n\u003cp>Blah, blah, blah...\u003c/p>\n\u003cp>Well, I thought, spending more than $10,000 on a coffee machine is so absolutely worth it! And so is the $3.00 charged per cup. Really.\u003c/p>\n\u003cp>I still think so. If you are a coffee lover and have not had \u003ca href=\"http://cloverequipment.com/Home/Default2.aspx\">Clover coffee\u003c/a>, I suggest you do so. Now.\u003c/p>\n\u003cp>I was feeling so self-satisfied. I'd had a long, pleasant walk, I was in a sleek, beautiful space with a good book clutched under my arm, and I was being very well caffeinated by a cup of coffee so strong and well balanced, that I felt no need to add sugar or cream, which is atypical of my style. I normally drink kindercafe in the morning. I had everything I needed for a good half hour's rest-and-refuel.\u003c/p>\n\u003cp>And then the barista told me that \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/03/25/starbucks-acquires-the-clover-good-news-or-bad-news-for-the-independents/\">Starbucks had recently bought the company that makes the Clover machine\u003c/a>. I felt as though the Publisher's Clearing House van had just pulled up to my house and, as Ed McMahon was about to hand me my bouquet of balloons and over-sized check, my doctor telephones me to tell me I have only two weeks to live. A certain bitterness crept into my otherwise perfect cup of coffee. I think it was my tears. Or perhaps some of the bile that rose from my esophagus as I tried to digest the news.\u003c/p>\n\u003cp>Perhaps Starbucks saved enough money from the tips they stole from their baristas to buy Clover's soul.\u003c/p>\n\u003cp>I suppose a small consolation is that Coffee Bar was able to purchase its Clover before Starbucks wrapped its caffeinated tentacles around it. And that it's very much worth experiencing.\u003c/p>\n\u003cp>I also love the fact that the folks at Coffee Bar are pleasant, helpful, and relatively no-nonsense about their coffee. Their coffee menu is simple:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/drink-list.jpg\">\u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://www.yelp.com/biz/coffee-bar-san-francisco\">Yelp\u003c/a> woman, no cinnamon. Bring your own if it's that much of an issue for you.\u003c/p>\n\u003cp>Remind me later to tell you about my mixed feelings about Yelp.\u003c/p>\n\u003cp>Go to Coffee Bar for a nice, big cup of this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/brief-enjoyment.jpg\" alt=\"cup of coffee with the ONION\">\u003c/p>\n\u003cp>Nuff said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>\u003cbr>\nOpen Daily from 7 am\u003cbr>\n1890 Bryant Street\u003cbr>\n(Mariposa and Florida)\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-551-8100\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&s=AARTsJr7JhFz-WFMvNFPePgMyDmTmMKIdQ&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"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.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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