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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/presavi_sign-786122.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/presavi_sign-786119.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A small bit of research reveals that \u003ca href=\"http://www.presavi.com\">Pres a Vi\u003c/a>, one of the new restaurants in the reinvigorated Presidio, has its roots in the suburbs. (\u003ca href=\"http://vadevi.com/\">Va de Vi\u003c/a>, its older sibling, is located in Walnut Creek.) Unfortunately, a small bit of dinner will tell you the same thing. \u003c/p>\n\u003cp>I made my way to Pres a Vi on a rainy night about 4 months after it opened. Perhaps because of the weather, I noticed how hard it was to find. It's hidden amongst a handful of cookie cutter office buildings, and if you're approaching by car -- as I assume most dinner-only visitors to the Presidio are -- signs are few and far between. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/interior-746062.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/interior-746058.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When I finally arrived, it was to a room full of warm, red-hued woods and fabrics that evoked a sophisticated, cozy cabin. The place was bustling with birthday parties, a young bar crowd, and several tables of baby boomers having dinner, but it wasn't loud. Though the room is quite pretty, it's also fairly common by San Francisco standards. Long bar populated with pretty-somethings? Check. Open kitchen? Check. Ubiquitous communal table? Check. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My friend was late to meet me, and the host treated us with some pretty fierce attitude when we checked in nearly 15 minutes late. I can empathize with the frustration of late arrivals, but to be fair, I had checked in earlier to let him know I was waiting for my friend to park. He was rude then, too. \u003c/p>\n\u003cp>When we sat down, we didn't have a wine list -- a pet peeve of mine -- so I caught the eye of the nearest waiter. His reply when I asked for one was gruff and annoyed. Okaaaaay. \u003c/p>\n\u003cp>When he returned, he explained, \"There's a certain way we have to present the wine list.\" He then proceeded to run through the list of flights, which come in tastes of three and can also be ordered by the glass or by the bottle. \"And if those aren't enough, there are 400 more in here,\" he finished, handing over the wine book.\u003c/p>\n\u003cp>The owners of Pres a Vi are clearly proud of their wine program. The name of the restaurant, in fact, loosely translates to \"captivated by wine\" in Catalan. It's encouraging to see so many offerings by the glass (48 plus 2 for dessert) and the bottle list hits on most of the world's major wine regions, so it's understandable that they'd want to brag a bit. But come on: the first thing most people want to do after a hard day's work is order a drink and relax. Forcing your customers to beg for the wine list is shortsighted and inconsiderate. If it needs presenting, so be it, but have the hostess do it.\u003c/p>\n\u003cp>Service was amateur throughout the meal. There were long waits for drinks when the food was already served, a food runner who handled our request for more wine by fumbling over how he wasn't authorized to take our order (well, go get someone who is!), and a plate of pork belly that was inexplicably served before both seafood courses. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/hamachi-768097.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/hamachi-768094.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On to the food. There were some lovely tastes from Chef Kelly Degala's small plates menu, which hop scotches all over the world. Like the restaurant, the plating was gorgeous, and the long rectangular dishes showed off our first two courses beautifully. We started with hamachi teradito ($14), slices of sashimi topped with micro arugula, anju pepper aioli, and blood orange oil. Citrus and spice were about all I could taste. Together, they were a flavor bomb that brazenly overpowered the hamachi (which may not have been a bad thing, since I detected a bit of fishiness from it here and there). The wild mushroom-ricotta ravioli ($10) were better. The sauce was wonderful -- a silky, subtle sherry brown butter with a hint of lemon -- but the fried shallots were soggy from the sauce, and the fried sage leaf was greasy. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ravioli-787033.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ravioli-787030.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/porkbelly-705933.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/porkbelly-705931.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The best thing about the Singaporean BBQ style kurobuta pork belly ($10) was the interplay between the tart and crunchy green papaya salad and the sweet honey-soy glaze of the pork. But the meat itself was chewy in a way that unctuous belly shouldn't be. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/shrimp-728194.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/shrimp-728191.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The pork was followed by grilled prawns satay ($10) with a Thai red curry sauce and soy-maple glazed black cod ($15). Both were fine, but not good enough to erase the disappointment of the preceding dishes. Throughout the meal, I kept wishing we had spoons to take better advantage of the sauces that accompanied nearly every plate, since they're one thing the kitchen does exceedingly well. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/blackcod-751906.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/blackcod-751903.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>For dessert, we opted to share the cookie plate ($15) from the tasting part of the menu. I love the concept of dessert tastings, smaller portions of several things meant to be shared. It gives you the opportunity to indulge your sweet tooth without ending up like Kirstie Alley, and to sample more things from the menu. Unfortunately, the cookies were lackluster. The chocolate chip lacked enough chocolate oomph as did the chocolate meringues, and the coconut macaroons were greasy. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cookies-772603.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cookies-772592.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Both of us walked out of the restaurant deflated. I have heard good things about Va de Vi over the years, and it's made the \u003ca href=\"http://sfgate.com/food/top100/2007/\">Chronicle's Top 100 Restaurants list\u003c/a> the last three, but it's clear from my visit that Pres a Vi is not living up to the family name.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pres a Vi\u003cbr>1 Letterman Drive\u003cbr>San Francisco\u003cbr>(415) 409-3000\u003cbr>Open 7 days a week\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My friend was late to meet me, and the host treated us with some pretty fierce attitude when we checked in nearly 15 minutes late. I can empathize with the frustration of late arrivals, but to be fair, I had checked in earlier to let him know I was waiting for my friend to park. He was rude then, too. \u003c/p>\n\u003cp>When we sat down, we didn't have a wine list -- a pet peeve of mine -- so I caught the eye of the nearest waiter. His reply when I asked for one was gruff and annoyed. Okaaaaay. \u003c/p>\n\u003cp>When he returned, he explained, \"There's a certain way we have to present the wine list.\" He then proceeded to run through the list of flights, which come in tastes of three and can also be ordered by the glass or by the bottle. \"And if those aren't enough, there are 400 more in here,\" he finished, handing over the wine book.\u003c/p>\n\u003cp>The owners of Pres a Vi are clearly proud of their wine program. The name of the restaurant, in fact, loosely translates to \"captivated by wine\" in Catalan. It's encouraging to see so many offerings by the glass (48 plus 2 for dessert) and the bottle list hits on most of the world's major wine regions, so it's understandable that they'd want to brag a bit. But come on: the first thing most people want to do after a hard day's work is order a drink and relax. Forcing your customers to beg for the wine list is shortsighted and inconsiderate. If it needs presenting, so be it, but have the hostess do it.\u003c/p>\n\u003cp>Service was amateur throughout the meal. There were long waits for drinks when the food was already served, a food runner who handled our request for more wine by fumbling over how he wasn't authorized to take our order (well, go get someone who is!), and a plate of pork belly that was inexplicably served before both seafood courses. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/hamachi-768097.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/hamachi-768094.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On to the food. There were some lovely tastes from Chef Kelly Degala's small plates menu, which hop scotches all over the world. Like the restaurant, the plating was gorgeous, and the long rectangular dishes showed off our first two courses beautifully. We started with hamachi teradito ($14), slices of sashimi topped with micro arugula, anju pepper aioli, and blood orange oil. Citrus and spice were about all I could taste. Together, they were a flavor bomb that brazenly overpowered the hamachi (which may not have been a bad thing, since I detected a bit of fishiness from it here and there). The wild mushroom-ricotta ravioli ($10) were better. The sauce was wonderful -- a silky, subtle sherry brown butter with a hint of lemon -- but the fried shallots were soggy from the sauce, and the fried sage leaf was greasy. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ravioli-787033.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ravioli-787030.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/porkbelly-705933.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/porkbelly-705931.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The best thing about the Singaporean BBQ style kurobuta pork belly ($10) was the interplay between the tart and crunchy green papaya salad and the sweet honey-soy glaze of the pork. But the meat itself was chewy in a way that unctuous belly shouldn't be. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/shrimp-728194.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/shrimp-728191.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The pork was followed by grilled prawns satay ($10) with a Thai red curry sauce and soy-maple glazed black cod ($15). Both were fine, but not good enough to erase the disappointment of the preceding dishes. Throughout the meal, I kept wishing we had spoons to take better advantage of the sauces that accompanied nearly every plate, since they're one thing the kitchen does exceedingly well. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/blackcod-751906.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/blackcod-751903.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>For dessert, we opted to share the cookie plate ($15) from the tasting part of the menu. I love the concept of dessert tastings, smaller portions of several things meant to be shared. It gives you the opportunity to indulge your sweet tooth without ending up like Kirstie Alley, and to sample more things from the menu. Unfortunately, the cookies were lackluster. The chocolate chip lacked enough chocolate oomph as did the chocolate meringues, and the coconut macaroons were greasy. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cookies-772603.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cookies-772592.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Both of us walked out of the restaurant deflated. I have heard good things about Va de Vi over the years, and it's made the \u003ca href=\"http://sfgate.com/food/top100/2007/\">Chronicle's Top 100 Restaurants list\u003c/a> the last three, but it's clear from my visit that Pres a Vi is not living up to the family name.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pres a Vi\u003cbr>1 Letterman Drive\u003cbr>San Francisco\u003cbr>(415) 409-3000\u003cbr>Open 7 days a week\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "TWO: Second Time's a Charm",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sign-735028.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/sign-735021.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I've always thought reincarnation is an interesting concept. You live, you die, and you return smarter and thinner and full of snappy comebacks that are always ready right when you need them. (Or something like that; check with the \u003ca href=\"http://hinduwebsite.com/reincarnation.asp\">Hindus\u003c/a> for a more complete explanation.)\u003c/p>\n\u003cp>These days, restaurants are as eager for a second chance as anyone. In mid-January, David Gingrass and Bridget Batson, the owner-and-chef duo behind Hawthorne Lane, reopened their staid SOMA restaurant as \u003ca href=\"http://www.two-sf.com\">TWO\u003c/a>. The décor and the New American menu have both been revamped, and they're a lot more casual and more fun than they used to be. If Hawthorne Lane was a graying matron who insisted upon using china and crystal at lunch, TWO is a swinging single with a penchant for slamming tequila body shots.\u003c/p>\n\u003cp>The décor is part Tiki lounge, part Brady Bunch. Coconut lights hang above a massive copper and concrete bar, walls are paneled in wood, and banquettes are covered in a groovy olive and tan fabric. Mustard yellow tables come with psychedelic orange peppershakers, and the ladies' bathroom is papered in giant retro red and silver blossoms.\u003c/p>\n\u003cp>The first time I went for dinner, my boyfriend and I sat at a table. The second time we took friends and perched at the bar, where service was better. Per Restaurantland's New World Order, the cocktail list features housemade infusions like lemon blueberry tequila. I chose the Royal Hound ($12), a drink Anna Nicole Smith would have liked. It was pink from muddled ruby grapefruit awash in vodka, Cointreau and a splash of bubbly, and a candied grapefruit rim sparkled like diamonds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/drink-756640.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/drink-756629.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Eighteen wines are offered by the glass, including two reds served \"en vrac\" (in bulk). These wines are stored in barrels that have been lined so the wine doesn't pick up unwanted flavors or aromas. Prices are a few bucks cheaper than the other options, and the Syrah/Petite Syrah/Cabernet blend was a very drinkable mixture of fruit and spice.\u003c/p>\n\u003cp>Servers insist the food is made for sharing, and some of it is, but there's too much cutting and reapportioning needed to split most plates. Chilled asparagus on sourdough crostini with ricotta and prosciutto ($9.50) is a case in point. A veritable jungle of greens sprouted from the gigantic toast, and cutting it in half was annoyingly messy. Though I liked the touch of lemon and the al dente asparagus spears, eating it made me feel like a cow with wild clover hanging out of my mouth.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/oysters-782488.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/oysters-782472.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Two that are easy to split are the crispy-fried Hama Hama oysters ($11), which arrived nestled in a bed of rock salt. The oysters were plump and hot, the dough was light (if a touch thick), and the celery root remoulade was a delightfully bright take on tartar sauce. Pizzas ($13/$14) were a runaway favorite on both visits. The crust was thin but pleasantly chewy, and both versions we tried (black olive, goat cheese, and prosciutto; duck confit, caramelized onions, and Crescenza cheese) offered an appetizing blend of toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pizza-707391.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pizza-707385.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The best dish bar none was the bacon and egg raviolo with sage brown butter ($9). One oversized ravioli was filled with bacon, spinach, and an egg yolk, which was softly poached during cooking, resulting in a rich, gooey slick that spilled out when cut open. Truth be told, I wouldn't have minded more bacon for my buck, but it was still glorious.\u003c/p>\n\u003cp>The pork schnitzel ($18), however, was an unmitigated flop. It was greasy and so large that it looked oafish and clumsy on the plate, and the braised escarole underneath was too salty to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/broccoli-727891.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/broccoli-727877.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Both veggie sides we tried were a hit. Caramelized broccoli with garlic, chili and lemon ($5) was admirably charred with well-balanced flavors. Despite suffering from a dreadfully unappetizing name, the stewed broccoli rabe ($5) tasted deliciously bitter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cupcakes-747544.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/cupcakes-747537.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Desserts were playful. Chocolate peanut butter and double chocolate mousse cupcakes ($7.50), the latter styled to resemble a Hostess creation, outperformed the mini ice cream sandwiches ($7.50) like Gwen Stefani and this year's crop of American idols. The crumb was moist and rich, and the icing hovered on the restrained side of sweet. We actually licked the wrappers clean, I am mortified to report.\u003c/p>\n\u003cp>Before we left we asked the bartender what the old crowd thought of the new place. \"They came in once or twice when we reopened,\" he said, \"but most of them haven't been back.\" You can't please all the people all the time, I guess, so you might as well suit yourself. Maybe that's a lesson Gingrass and Batson learned the first time around.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>TWO\u003cbr>22 Hawthorne Street\u003cbr>San Francisco\u003cbr>(415) 777-9779\u003cbr>Open for lunch & dinner 7 days a week\u003c/p>\n\n",
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"description": "I've always thought reincarnation is an interesting concept. You live, you die, and you return smarter and thinner and full of snappy comebacks that are always ready right when you need them. (Or something like that; check with the Hindus for a more complete explanation.) These days, restaurants are as eager for a second chance",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sign-735028.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/sign-735021.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I've always thought reincarnation is an interesting concept. You live, you die, and you return smarter and thinner and full of snappy comebacks that are always ready right when you need them. (Or something like that; check with the \u003ca href=\"http://hinduwebsite.com/reincarnation.asp\">Hindus\u003c/a> for a more complete explanation.)\u003c/p>\n\u003cp>These days, restaurants are as eager for a second chance as anyone. In mid-January, David Gingrass and Bridget Batson, the owner-and-chef duo behind Hawthorne Lane, reopened their staid SOMA restaurant as \u003ca href=\"http://www.two-sf.com\">TWO\u003c/a>. The décor and the New American menu have both been revamped, and they're a lot more casual and more fun than they used to be. If Hawthorne Lane was a graying matron who insisted upon using china and crystal at lunch, TWO is a swinging single with a penchant for slamming tequila body shots.\u003c/p>\n\u003cp>The décor is part Tiki lounge, part Brady Bunch. Coconut lights hang above a massive copper and concrete bar, walls are paneled in wood, and banquettes are covered in a groovy olive and tan fabric. Mustard yellow tables come with psychedelic orange peppershakers, and the ladies' bathroom is papered in giant retro red and silver blossoms.\u003c/p>\n\u003cp>The first time I went for dinner, my boyfriend and I sat at a table. The second time we took friends and perched at the bar, where service was better. Per Restaurantland's New World Order, the cocktail list features housemade infusions like lemon blueberry tequila. I chose the Royal Hound ($12), a drink Anna Nicole Smith would have liked. It was pink from muddled ruby grapefruit awash in vodka, Cointreau and a splash of bubbly, and a candied grapefruit rim sparkled like diamonds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/drink-756640.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/drink-756629.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Eighteen wines are offered by the glass, including two reds served \"en vrac\" (in bulk). These wines are stored in barrels that have been lined so the wine doesn't pick up unwanted flavors or aromas. Prices are a few bucks cheaper than the other options, and the Syrah/Petite Syrah/Cabernet blend was a very drinkable mixture of fruit and spice.\u003c/p>\n\u003cp>Servers insist the food is made for sharing, and some of it is, but there's too much cutting and reapportioning needed to split most plates. Chilled asparagus on sourdough crostini with ricotta and prosciutto ($9.50) is a case in point. A veritable jungle of greens sprouted from the gigantic toast, and cutting it in half was annoyingly messy. Though I liked the touch of lemon and the al dente asparagus spears, eating it made me feel like a cow with wild clover hanging out of my mouth.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/oysters-782488.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/oysters-782472.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Two that are easy to split are the crispy-fried Hama Hama oysters ($11), which arrived nestled in a bed of rock salt. The oysters were plump and hot, the dough was light (if a touch thick), and the celery root remoulade was a delightfully bright take on tartar sauce. Pizzas ($13/$14) were a runaway favorite on both visits. The crust was thin but pleasantly chewy, and both versions we tried (black olive, goat cheese, and prosciutto; duck confit, caramelized onions, and Crescenza cheese) offered an appetizing blend of toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pizza-707391.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pizza-707385.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The best dish bar none was the bacon and egg raviolo with sage brown butter ($9). One oversized ravioli was filled with bacon, spinach, and an egg yolk, which was softly poached during cooking, resulting in a rich, gooey slick that spilled out when cut open. Truth be told, I wouldn't have minded more bacon for my buck, but it was still glorious.\u003c/p>\n\u003cp>The pork schnitzel ($18), however, was an unmitigated flop. It was greasy and so large that it looked oafish and clumsy on the plate, and the braised escarole underneath was too salty to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/broccoli-727891.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/broccoli-727877.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Both veggie sides we tried were a hit. Caramelized broccoli with garlic, chili and lemon ($5) was admirably charred with well-balanced flavors. Despite suffering from a dreadfully unappetizing name, the stewed broccoli rabe ($5) tasted deliciously bitter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cupcakes-747544.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/cupcakes-747537.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Desserts were playful. Chocolate peanut butter and double chocolate mousse cupcakes ($7.50), the latter styled to resemble a Hostess creation, outperformed the mini ice cream sandwiches ($7.50) like Gwen Stefani and this year's crop of American idols. The crumb was moist and rich, and the icing hovered on the restrained side of sweet. We actually licked the wrappers clean, I am mortified to report.\u003c/p>\n\u003cp>Before we left we asked the bartender what the old crowd thought of the new place. \"They came in once or twice when we reopened,\" he said, \"but most of them haven't been back.\" You can't please all the people all the time, I guess, so you might as well suit yourself. Maybe that's a lesson Gingrass and Batson learned the first time around.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>TWO\u003cbr>22 Hawthorne Street\u003cbr>San Francisco\u003cbr>(415) 777-9779\u003cbr>Open for lunch & dinner 7 days a week\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"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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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"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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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
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"link": "/radio/program/latino-usa",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
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