window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"checkplease_9677": {
"type": "attachments",
"id": "checkplease_9677",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "9677",
"found": true
},
"parent": 0,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2013/09/tara-oconnor125x125.jpg",
"width": 125,
"height": 125
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2013/09/tara-oconnor125x125-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2013/09/tara-oconnor125x125-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2013/09/tara-oconnor125x125-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2013/09/tara-oconnor125x125-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
}
},
"publishDate": 1380151015,
"modified": 1380151015,
"caption": null,
"description": null,
"title": "tara-oconnor125x125",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"checkplease_9674": {
"type": "attachments",
"id": "checkplease_9674",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "9674",
"found": true
},
"parent": 0,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2013/09/casey-sasner125x125.jpg",
"width": 125,
"height": 125
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2013/09/casey-sasner125x125-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2013/09/casey-sasner125x125-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2013/09/casey-sasner125x125-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2013/09/casey-sasner125x125-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
}
},
"publishDate": 1380151012,
"modified": 1380151012,
"caption": null,
"description": null,
"title": "casey-sasner125x125",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"checkplease": {
"type": "authors",
"id": "11084",
"meta": {
"index": "authors_1716337520",
"id": "11084",
"found": true
},
"name": "Check, Please! Bay Area",
"firstName": "Check, Please! Bay Area",
"lastName": null,
"slug": "checkplease",
"email": "checkplease@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "Check, Please! Bay Area | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/checkplease"
}
},
"pagesReducer": {
"checkplease_category_east-bay-reviews": {
"type": "terms",
"id": "checkplease_3730",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3730",
"score": 14.40303
},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 146,
"slug": "east-bay-reviews",
"isLoading": false,
"title": "east bay",
"pageMeta": {
"site": "checkplease",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 10
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?category=east-bay-reviews",
"seeMore": false,
"paginated": true,
"page": 10
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"checkplease_10940": {
"type": "posts",
"id": "checkplease_10940",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "10940",
"score": null,
"sort": [
1400188023000
]
},
"guestAuthors": [],
"slug": "italian-colors-restaurant-reviews",
"title": "Italian Colors Restaurant: Reviews",
"publishDate": 1400188023,
"format": "aside",
"headTitle": "Italian Colors Restaurant: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Italian Colors Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10970\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/douglas-schlafer125x125.jpg\" alt=\"Douglas Schlafer\" title=\"Douglas Schlafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Douglas\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Trust Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Italian Colors Restaurant\u003cbr>\n\u003cstrong>Reviewed Italian Colors Restaurant:\u003c/strong> Sunday, December 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Italian Colors is among the best of the neighborhood, go-to restaurants in the East Bay. Situated on Mountain Boulevard in Oakland’s Montclair District, it has been delivering top notch Italian and surprisingly sophisticated California cuisine for over 20 years, and is much loved by its dedicated clientele. \u003c/p>\n\u003cp>Salads tend to be oversized, if not gargantuan. A favorite is the Beet Salad with grilled asparagus, hazelnuts and goat cheese. At once a riot of tastes and textures. For entrees I like the Green Scarves Lasagna, a deconstructed version of the classic casserole, with delicate house-made spinach pasta sheets filled with mozzarella, ricotta and béchamel in a very good marinara. All of the pasta dishes at Italian Colors are very, very good, the Gnocchi Bolognese and Carbonara stand out, and all of the pastas can be substituted for gluten free quinoa. If you go and are interested in a steak, don’t miss the Charbroiled Rib Eye if it is on the Specials menu. It is tender, delicious and always perfectly prepared to order. Pizzas are excellent, my favorite being the Salsiccia with house made fennel sausage and a crisp, thin crust. The desserts are wonderful, with a special nod their Flourless Gooey Warm Chocolate Cake. \u003c/p>\n\u003cp>Italian Colors is much more than a family restaurant, although families are welcomed with open arms. Italian Colors is my perfect find and, with its constantly changing menu, a surprise every time I go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/shannyn-kastner125x125.jpg\" alt=\"Shannyn Kastner\" title=\"Shannyn Kastner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shannyn\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Housewife and Foodie\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> M.Y. China\u003cbr>\n\u003cstrong>Reviewed Italian Colors Restaurant:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started off with the Calamari which was accompanied by two dipping sauces (lemon caper aioli and spicy marinara) which were both full of flavor and the marinara had just the right amount of spice. I tend to like my calamari on the crispier side and they cooked it to perfection.\u003c/p>\n\u003cp>We shared the Caesar Salad and that was very tasty. I particularly liked the dressing because it wasn’t too heavy and didn’t have a strong anchovy taste, which I dislike. I had the Eggplant Parmesan, which is one of the house specialties, and it was excellent. The eggplant was breaded and fried perfectly, so that it still had a crispy texture underneath the cheese and sauce. My husband tried another house specialty, which was the 72-Hour Braised Short Ribs, and he stated that it was extremely fatty and wasn’t impressed. I had a small bite, but am not a fan of short ribs, so naturally I really didn’t care for the dish.\u003c/p>\n\u003cp>The best part of the entire meal was dessert. We ordered the Hot Fudge Sundae with chocolate hazelnut crackle. WOW! I would go back specifically for that dessert. The waiter explained to me the crackle was made by drizzling warm Nutella over corn flakes and then baking them in the oven. I absolutely LOVE Nutella, so that was impressive. This is something I will definitely try making at home and a very unique touch!\u003c/p>\n\u003cp>I wouldn’t travel all the way back to Oakland as we live in San Francisco just for this restaurant, but if we were in the area – I would stop in for that excellent dessert!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/suki-van-arsdale125x125.jpg\" alt=\"Suki van Arsdale\" title=\"Suki van Arsdale\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suki\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student/Aspiring Filmmaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Señor Sisig Food Truck\u003cbr>\n\u003cstrong>Reviewed Italian Colors Restaurant:\u003c/strong> Monday, December 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I ordered the Matzo Ball Soup for my appetizer that had a chicken broth base which I was aware of because of the listing on the menu. Being a vegetarian, I usually stay away from that, but it was really cold, and soup sounded good. I was disappointed though when it came to the table and had actual chicken hunks in it because that wasn’t listed on the description. I gave the chicken to my father. The matzo ball was big, very tasty, the broth had rich flavor, overall it was pretty good. The restaurant was very old-timey, with Sinatra playing in the background. I was definitely the youngest person there, besides the staff. The tables had paper on top of the linens, which I thought was kind of cheap. The drinks and apps came out fairly fast. For dinner I ordered their Funghi Mushroom Pizza that had caramelized onions on it (one of my faves), my father had the Pasta del Giorno that was a mix of seafood and veggies in pasta, and my mother had the Eggplant Parmigiana that came with a side of veggies. They all came out at the same time, but my father’s pasta was cold, and he said his fish was overcooked. My pizza came out looking perfect, golden crust, nice caramelized looking cheese, but had no flavor. I’ve never salted a pizza a day in my life until this one. My mother’s entrée was the highlight of the three, and I kept picking at it. Besides the food being underwhelming, we kept getting too much attention from the staff. We had our server checking up with us as well as two busboys, it was at least every 5 minutes, which was getting to be a little much. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we had the Crème Brulee, which although had great flavor and texture, was ice cold. Overall I was super underwhelmed, the restaurant was very stuffy and dated, and the food was lacking pretty much all flavor. I will not be returning.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Douglas:\u003c/strong> \"All of the pasta dishes at Italian Colors are very, very good, the Gnocchi Bolognese and Carbonara stand out.\"\u003cbr />\u003cstrong>Shannyn:\u003c/strong> \"The best part of the entire meal was dessert. We ordered the Hot Fudge Sundae with chocolate hazelnut crackle. WOW!\" \u003cbr />\u003cstrong>Suki:\u003c/strong> \"My pizza came out looking perfect, golden crust, nice caramelized looking cheese, but had no flavor.\"",
"status": "publish",
"parent": 0,
"modified": 1725580354,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 15,
"wordCount": 956
},
"headData": {
"title": "Italian Colors Restaurant: Reviews | KQED",
"description": "Douglas: "All of the pasta dishes at Italian Colors are very, very good, the Gnocchi Bolognese and Carbonara stand out."Shannyn: "The best part of the entire meal was dessert. We ordered the Hot Fudge Sundae with chocolate hazelnut crackle. WOW!" Suki: "My pizza came out looking perfect, golden crust, nice caramelized looking cheese, but had no flavor."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Italian Colors Restaurant: Reviews",
"datePublished": "2014-05-15T14:07:03-07:00",
"dateModified": "2024-09-05T16:52:34-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/10940/italian-colors-restaurant-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Italian Colors Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10970\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/douglas-schlafer125x125.jpg\" alt=\"Douglas Schlafer\" title=\"Douglas Schlafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Douglas\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Trust Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Italian Colors Restaurant\u003cbr>\n\u003cstrong>Reviewed Italian Colors Restaurant:\u003c/strong> Sunday, December 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Italian Colors is among the best of the neighborhood, go-to restaurants in the East Bay. Situated on Mountain Boulevard in Oakland’s Montclair District, it has been delivering top notch Italian and surprisingly sophisticated California cuisine for over 20 years, and is much loved by its dedicated clientele. \u003c/p>\n\u003cp>Salads tend to be oversized, if not gargantuan. A favorite is the Beet Salad with grilled asparagus, hazelnuts and goat cheese. At once a riot of tastes and textures. For entrees I like the Green Scarves Lasagna, a deconstructed version of the classic casserole, with delicate house-made spinach pasta sheets filled with mozzarella, ricotta and béchamel in a very good marinara. All of the pasta dishes at Italian Colors are very, very good, the Gnocchi Bolognese and Carbonara stand out, and all of the pastas can be substituted for gluten free quinoa. If you go and are interested in a steak, don’t miss the Charbroiled Rib Eye if it is on the Specials menu. It is tender, delicious and always perfectly prepared to order. Pizzas are excellent, my favorite being the Salsiccia with house made fennel sausage and a crisp, thin crust. The desserts are wonderful, with a special nod their Flourless Gooey Warm Chocolate Cake. \u003c/p>\n\u003cp>Italian Colors is much more than a family restaurant, although families are welcomed with open arms. Italian Colors is my perfect find and, with its constantly changing menu, a surprise every time I go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/shannyn-kastner125x125.jpg\" alt=\"Shannyn Kastner\" title=\"Shannyn Kastner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shannyn\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Housewife and Foodie\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> M.Y. China\u003cbr>\n\u003cstrong>Reviewed Italian Colors Restaurant:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started off with the Calamari which was accompanied by two dipping sauces (lemon caper aioli and spicy marinara) which were both full of flavor and the marinara had just the right amount of spice. I tend to like my calamari on the crispier side and they cooked it to perfection.\u003c/p>\n\u003cp>We shared the Caesar Salad and that was very tasty. I particularly liked the dressing because it wasn’t too heavy and didn’t have a strong anchovy taste, which I dislike. I had the Eggplant Parmesan, which is one of the house specialties, and it was excellent. The eggplant was breaded and fried perfectly, so that it still had a crispy texture underneath the cheese and sauce. My husband tried another house specialty, which was the 72-Hour Braised Short Ribs, and he stated that it was extremely fatty and wasn’t impressed. I had a small bite, but am not a fan of short ribs, so naturally I really didn’t care for the dish.\u003c/p>\n\u003cp>The best part of the entire meal was dessert. We ordered the Hot Fudge Sundae with chocolate hazelnut crackle. WOW! I would go back specifically for that dessert. The waiter explained to me the crackle was made by drizzling warm Nutella over corn flakes and then baking them in the oven. I absolutely LOVE Nutella, so that was impressive. This is something I will definitely try making at home and a very unique touch!\u003c/p>\n\u003cp>I wouldn’t travel all the way back to Oakland as we live in San Francisco just for this restaurant, but if we were in the area – I would stop in for that excellent dessert!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/suki-van-arsdale125x125.jpg\" alt=\"Suki van Arsdale\" title=\"Suki van Arsdale\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suki\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student/Aspiring Filmmaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Señor Sisig Food Truck\u003cbr>\n\u003cstrong>Reviewed Italian Colors Restaurant:\u003c/strong> Monday, December 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I ordered the Matzo Ball Soup for my appetizer that had a chicken broth base which I was aware of because of the listing on the menu. Being a vegetarian, I usually stay away from that, but it was really cold, and soup sounded good. I was disappointed though when it came to the table and had actual chicken hunks in it because that wasn’t listed on the description. I gave the chicken to my father. The matzo ball was big, very tasty, the broth had rich flavor, overall it was pretty good. The restaurant was very old-timey, with Sinatra playing in the background. I was definitely the youngest person there, besides the staff. The tables had paper on top of the linens, which I thought was kind of cheap. The drinks and apps came out fairly fast. For dinner I ordered their Funghi Mushroom Pizza that had caramelized onions on it (one of my faves), my father had the Pasta del Giorno that was a mix of seafood and veggies in pasta, and my mother had the Eggplant Parmigiana that came with a side of veggies. They all came out at the same time, but my father’s pasta was cold, and he said his fish was overcooked. My pizza came out looking perfect, golden crust, nice caramelized looking cheese, but had no flavor. I’ve never salted a pizza a day in my life until this one. My mother’s entrée was the highlight of the three, and I kept picking at it. Besides the food being underwhelming, we kept getting too much attention from the staff. We had our server checking up with us as well as two busboys, it was at least every 5 minutes, which was getting to be a little much. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we had the Crème Brulee, which although had great flavor and texture, was ice cold. Overall I was super underwhelmed, the restaurant was very stuffy and dated, and the food was lacking pretty much all flavor. I will not be returning.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/10940/italian-colors-restaurant-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8183"
],
"label": "checkplease_9339"
},
"checkplease_10847": {
"type": "posts",
"id": "checkplease_10847",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "10847",
"score": null,
"sort": [
1399584801000
]
},
"guestAuthors": [],
"slug": "massimos-reviews",
"title": "Massimo's: Reviews",
"publishDate": 1399584801,
"format": "aside",
"headTitle": "Massimo’s: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Massimo’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10885\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Family run for over 45 years, you’re greeted like family when you arrive and anticipate your next visit when you leave. The place is full of regulars and visiting business people or family, genuinely appreciative of great food. The décor is warm and inviting, with even a fireplace in the lounge. It’s beautifully designed with soft music surrounding you only to be outdone by warmth and laughter, feeling very Italian, just like family. The freshest ingredients combined with the love of good food guarantee the best dining experience every time. \u003c/p>\n\u003cp>You never saw a thicker, juicier, tastier Veal Chop in your life! Don’t try this at home, you can’t beat it! And their signature Rigatoni alla Massimo is the freshest, creamiest pasta ever! The bread is always soft and warm, freshly baked and tastes best without the butter or olive oil/balsamic vinegar they provide. Enough said. But I forgot to tell you about the tableside flaming desserts – Cherries Jubilee and Bananas Foster. Such spectacular presentations set on fire and so delicious, old school and memorable! But my favorite is the Tiramisu, which the owners replicated from an original Italian recipe they brought back from Italy that rivals none! Portion size and value? Big enough to split or share, better to take home for later, worth every lira! My longtime, all-time favorite, always fabulous! They never miss a beat. It’s timeless tradition with new changes. They still prepare some food tableside, so entertaining and passionate! Consistent tried and true favorites combined with new special offerings. Authentic, great quality and service every single time. Ciao, bella! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Thursday, December 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Massimo’s is an island in a parking lot. Surrounded by national chains and small local shops, you wouldn’t expect upscale dining, but this is exactly what the restaurant aspires to inside its beige nondescript exterior. The menu is best described, perhaps, as old school. We ordered Calamari Fritti, a Warm Spinach Salad, and even a Chicken Picatta in line with this traditional vibe. But our order of the Crab Spaghetti stole the show. Though it was crab season when we went, you’d never find a dish this decadent and this overflowing with actual fresh crab meat for this price in San Francisco. The sauce was so buttery and the portion so large that we could only finish a portion of it. But what we did have almost justified our long drive across the Bay.\u003c/p>\n\u003cp>In the end what separates a place like this from other fine dining in the area is the people. This place feels alive and lived in: we were warmly greeted at the door and put at a table even though it was busy and we had no reservations, the staff was professional but still took time to talk to us and compliment our infant daughter, and there were no less than three birthday parties and one reunion within twenty feet of our table. People were here because they wanted to be with others and they wanted to be happy. It’s impossible to hate on something like that. Massimo’s is indeed an island in a Fremont parking lot, but it’s the most sincere island I’ve been to since emigrating from the Midwest. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Massimo’s is an old school Italian American restaurant with deep leather booths and an atmosphere somewhere between upscale and casual. There are 2 separate eating areas-the more staid and quiet Dining Room and the warmer and livelier Lounge. \u003c/p>\n\u003cp>The food is traditional Italian American cuisine, and for the most part, executed very well. The portions were big, without being supersized. We started with the Beef Carpaccio, which was pounded nice and thin, but a bit caper-heavy. We also had the Crab and Artichoke Fondue, which was a little salty and light on the crab. The Wedge suffered from a watery, bland dressing. The star of the show was Massimo’s Famous Caesar Salad, prepared tableside by Ramon Garcia, from all raw ingredients (nothing premade) in a wooden bowl. The flavors were perfectly balanced and it was worth the $20 you have to spend (you need to order at least 2 per table) to watch his quiet attention to detail. All of the entrees were brilliantly executed, save the Chicken Parmigiana (which was a little bland). We shared the Veal Picatta, Cedar Planked Salmon Fillet and one of the specials—Sea Bass Saltimbocca. I would recommend any of those three. The seasonal vegetables were cooked perfectly al dente and the risotto (served with the Veal Picatta) was amazing. We also shared the Fettuccini Carbonara-another standout, and the Crab and Spaghetti, which had plenty of crab. For dessert, we had the Bananas Foster, also expertly fired up tableside by Ramon Garcia, with his 40 plus years of experience.\u003c/p>\n\u003cp>The wine list was predictable and somewhat overpriced, but adequate. We ordered by the glass. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The service was attentive, the ambiance was friendly and overall the food was delicious and filling. Massimo’s is the place to go when you want to splurge on classic Italian American cuisine in a warm, inviting, attentive environment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Victoria:\u003c/strong> \"You never saw a thicker, juicier, tastier Veal Chop in your life!\"\u003cbr />\u003cstrong>Chris:\u003c/strong> \"Though it was crab season when we went, you’d never find a dish this decadent and this overflowing with actual fresh crab meat for this price in San Francisco.\"\u003cbr />\u003cstrong>Rebecca:\u003c/strong> \"The star of the show was Massimo’s Famous Caesar Salad, prepared tableside by Ramon Garcia, from all raw ingredients (nothing premade) in a wooden bowl.\"",
"status": "publish",
"parent": 0,
"modified": 1725580361,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 14,
"wordCount": 954
},
"headData": {
"title": "Massimo's: Reviews | KQED",
"description": "Victoria: "You never saw a thicker, juicier, tastier Veal Chop in your life!"Chris: "Though it was crab season when we went, you’d never find a dish this decadent and this overflowing with actual fresh crab meat for this price in San Francisco."Rebecca: "The star of the show was Massimo’s Famous Caesar Salad, prepared tableside by Ramon Garcia, from all raw ingredients (nothing premade) in a wooden bowl."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Massimo's: Reviews",
"datePublished": "2014-05-08T14:33:21-07:00",
"dateModified": "2024-09-05T16:52:41-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/10847/massimos-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Massimo’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10885\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Family run for over 45 years, you’re greeted like family when you arrive and anticipate your next visit when you leave. The place is full of regulars and visiting business people or family, genuinely appreciative of great food. The décor is warm and inviting, with even a fireplace in the lounge. It’s beautifully designed with soft music surrounding you only to be outdone by warmth and laughter, feeling very Italian, just like family. The freshest ingredients combined with the love of good food guarantee the best dining experience every time. \u003c/p>\n\u003cp>You never saw a thicker, juicier, tastier Veal Chop in your life! Don’t try this at home, you can’t beat it! And their signature Rigatoni alla Massimo is the freshest, creamiest pasta ever! The bread is always soft and warm, freshly baked and tastes best without the butter or olive oil/balsamic vinegar they provide. Enough said. But I forgot to tell you about the tableside flaming desserts – Cherries Jubilee and Bananas Foster. Such spectacular presentations set on fire and so delicious, old school and memorable! But my favorite is the Tiramisu, which the owners replicated from an original Italian recipe they brought back from Italy that rivals none! Portion size and value? Big enough to split or share, better to take home for later, worth every lira! My longtime, all-time favorite, always fabulous! They never miss a beat. It’s timeless tradition with new changes. They still prepare some food tableside, so entertaining and passionate! Consistent tried and true favorites combined with new special offerings. Authentic, great quality and service every single time. Ciao, bella! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Thursday, December 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Massimo’s is an island in a parking lot. Surrounded by national chains and small local shops, you wouldn’t expect upscale dining, but this is exactly what the restaurant aspires to inside its beige nondescript exterior. The menu is best described, perhaps, as old school. We ordered Calamari Fritti, a Warm Spinach Salad, and even a Chicken Picatta in line with this traditional vibe. But our order of the Crab Spaghetti stole the show. Though it was crab season when we went, you’d never find a dish this decadent and this overflowing with actual fresh crab meat for this price in San Francisco. The sauce was so buttery and the portion so large that we could only finish a portion of it. But what we did have almost justified our long drive across the Bay.\u003c/p>\n\u003cp>In the end what separates a place like this from other fine dining in the area is the people. This place feels alive and lived in: we were warmly greeted at the door and put at a table even though it was busy and we had no reservations, the staff was professional but still took time to talk to us and compliment our infant daughter, and there were no less than three birthday parties and one reunion within twenty feet of our table. People were here because they wanted to be with others and they wanted to be happy. It’s impossible to hate on something like that. Massimo’s is indeed an island in a Fremont parking lot, but it’s the most sincere island I’ve been to since emigrating from the Midwest. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Massimo’s is an old school Italian American restaurant with deep leather booths and an atmosphere somewhere between upscale and casual. There are 2 separate eating areas-the more staid and quiet Dining Room and the warmer and livelier Lounge. \u003c/p>\n\u003cp>The food is traditional Italian American cuisine, and for the most part, executed very well. The portions were big, without being supersized. We started with the Beef Carpaccio, which was pounded nice and thin, but a bit caper-heavy. We also had the Crab and Artichoke Fondue, which was a little salty and light on the crab. The Wedge suffered from a watery, bland dressing. The star of the show was Massimo’s Famous Caesar Salad, prepared tableside by Ramon Garcia, from all raw ingredients (nothing premade) in a wooden bowl. The flavors were perfectly balanced and it was worth the $20 you have to spend (you need to order at least 2 per table) to watch his quiet attention to detail. All of the entrees were brilliantly executed, save the Chicken Parmigiana (which was a little bland). We shared the Veal Picatta, Cedar Planked Salmon Fillet and one of the specials—Sea Bass Saltimbocca. I would recommend any of those three. The seasonal vegetables were cooked perfectly al dente and the risotto (served with the Veal Picatta) was amazing. We also shared the Fettuccini Carbonara-another standout, and the Crab and Spaghetti, which had plenty of crab. For dessert, we had the Bananas Foster, also expertly fired up tableside by Ramon Garcia, with his 40 plus years of experience.\u003c/p>\n\u003cp>The wine list was predictable and somewhat overpriced, but adequate. We ordered by the glass. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The service was attentive, the ambiance was friendly and overall the food was delicious and filling. Massimo’s is the place to go when you want to splurge on classic Italian American cuisine in a warm, inviting, attentive environment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/10847/massimos-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8176"
],
"label": "checkplease_9339"
},
"checkplease_10684": {
"type": "posts",
"id": "checkplease_10684",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "10684",
"score": null,
"sort": [
1398987980000
]
},
"guestAuthors": [],
"slug": "pican-reviews",
"title": "Picán: Reviews",
"publishDate": 1398987980,
"format": "aside",
"headTitle": "Picán: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Picán: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10728\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Wednesday, November 20, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Picán is in the Downtown area of Oakland, next to other restaurants and bars and clubs and at the end of Auto Row. As soon as you arrive you feel an old-fashioned sense of occasion, from the valet parking and the doormen to the dressed-up-to-the nines staff at the front desk and the jazz pianist at the grand piano. This is a place where you can wear your sparkles and high heels and sassy hat. \u003c/p>\n\u003cp>That said about Picán being a great place to get glam, on our most recent visit we arrived on a Wednesday night dressed in UGGS and jeans for a quick bite before the Warriors’ basketball game. The service was quick and decisive. The Fried Green Tomatoes were intensely tasty with the chopped Prather Ranch pork and the almond pimiento romesco sauce felt light and piquant, not cloying. The Crawfish Mac ‘N Cheese was surprisingly delicate and you could taste the chunks of crawfish, which wasn’t overwhelmed by the cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The double-dredged fried chicken, which had been garlic herb-brined, was sublime; lighter and more tender and moist than I’ve tasted there before. The Smoked Gouda Mac ‘N Cheese was tasty without having too much of that cheesy glug. The “Low and Slow” Rubbed Barbecued Pork Ribs were tender too and went well with the rib-end baked beans. The Brussels Sprouts with pomegranate molasses vinaigrette were delicious: the nuttiness of the brussels sprouts was off-set by the zing of the pomegranate. \u003c/p>\n\u003cp>Picán is a great option for a big Saturday night out or just a quick Wednesday night escape to The Big Easy before a basketball game.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Picán was a refreshing change from my standard rotation of SF restaurants! It definitely has a vibe of southern hospitality, Oakland style. The food is based on southern standards but with a modern California twist. The ambiance is warm and inviting, and everyone in the restaurant looked like they were having a great time. It’s a great place for a special occasion with family, friends, or colleagues.\u003c/p>\n\u003cp>If you like bourbon, you’re really in luck at Picán. Their cocktail menu is quite extensive and offers a wide variety of bourbon options among others. Specialty drinks include old favorites like the Old-Fashioned and Sazerac, and twists on new ones- I had a Tennessee Margarita, which was surprisingly good! Our bartender gave us cornbread to nibble on with our drinks- a nice touch.\u003c/p>\n\u003cp>For our main course, a few of my dining companions got the Fried Chicken- I ordered the Molasses Pork Shank and my friend’s husband ordered the Ribs. The pork shank entree was a really large portion and came with a butternut risotto on the side. The meat fell off the bone, was rich but not too rich. The fried chicken was moist and definitely a much better version of any other fried chicken I’ve tried. My favorite was the side dish of Smoked Gouda Macaroni and Cheese that came on the side- it was definitely for grownups- so rich!\u003c/p>\n\u003cp>For dessert, we tried the Mississippi Mud Pie and the Picán Cake. Both had names that made me think we were going to get something different than what showed up on the plate. I liked the mud pie but it was a deconstructed version of the original.\u003c/p>\n\u003cp>I’d definitely recommend this place if you live close to Oakland. Fun, delicious, inviting, and great drinks!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>A true gem!\u003c/p>\n\u003cp>Southern food requiring reservations in the Bay Area? In an upscale environment?\u003cbr>\nThat is precisely what Picán is all about. Listen, it’s good. \u003c/p>\n\u003cp>We live in the City, and with many local choices, it seemed a bit of a burden to cross the bridge, especially on a Saturday night and during holiday season. What a good journey!\u003c/p>\n\u003cp>The Cornmeal Fried Oysters, Warm Artichoke Blue Crab Dip & the vast selection of bourbon were superb! The Catfish a la Nantua, Fat City Steak, and Crawfish with all the fixings was a delight. I had heard a lot of the Fried Chicken, but for me, no chicken leg or breast can become gourmet, even if Foghorn Leghorn endorsed it himself!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The service was fabulous. In fact, it was downright great! Every member of the staff is involved in your dining experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Jody:\u003c/strong> \"The double-dredged fried chicken, which had been garlic herb-brined, was sublime.\"\u003cbr />\u003cstrong>Karen:\u003c/strong> \"If you like bourbon, you’re really in luck at Picán.\"\u003cbr />\u003cstrong>Shahnam:\u003c/strong> \"The Cornmeal Fried Oysters, Warm Artichoke Blue Crab Dip & the vast selection of bourbon were superb!\"",
"status": "publish",
"parent": 0,
"modified": 1725580384,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 828
},
"headData": {
"title": "Picán: Reviews | KQED",
"description": "Jody: "The double-dredged fried chicken, which had been garlic herb-brined, was sublime."Karen: "If you like bourbon, you’re really in luck at Picán."Shahnam: "The Cornmeal Fried Oysters, Warm Artichoke Blue Crab Dip & the vast selection of bourbon were superb!"",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Picán: Reviews",
"datePublished": "2014-05-01T16:46:20-07:00",
"dateModified": "2024-09-05T16:53:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/10684/pican-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Picán: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10728\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Wednesday, November 20, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Picán is in the Downtown area of Oakland, next to other restaurants and bars and clubs and at the end of Auto Row. As soon as you arrive you feel an old-fashioned sense of occasion, from the valet parking and the doormen to the dressed-up-to-the nines staff at the front desk and the jazz pianist at the grand piano. This is a place where you can wear your sparkles and high heels and sassy hat. \u003c/p>\n\u003cp>That said about Picán being a great place to get glam, on our most recent visit we arrived on a Wednesday night dressed in UGGS and jeans for a quick bite before the Warriors’ basketball game. The service was quick and decisive. The Fried Green Tomatoes were intensely tasty with the chopped Prather Ranch pork and the almond pimiento romesco sauce felt light and piquant, not cloying. The Crawfish Mac ‘N Cheese was surprisingly delicate and you could taste the chunks of crawfish, which wasn’t overwhelmed by the cheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The double-dredged fried chicken, which had been garlic herb-brined, was sublime; lighter and more tender and moist than I’ve tasted there before. The Smoked Gouda Mac ‘N Cheese was tasty without having too much of that cheesy glug. The “Low and Slow” Rubbed Barbecued Pork Ribs were tender too and went well with the rib-end baked beans. The Brussels Sprouts with pomegranate molasses vinaigrette were delicious: the nuttiness of the brussels sprouts was off-set by the zing of the pomegranate. \u003c/p>\n\u003cp>Picán is a great option for a big Saturday night out or just a quick Wednesday night escape to The Big Easy before a basketball game.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Picán was a refreshing change from my standard rotation of SF restaurants! It definitely has a vibe of southern hospitality, Oakland style. The food is based on southern standards but with a modern California twist. The ambiance is warm and inviting, and everyone in the restaurant looked like they were having a great time. It’s a great place for a special occasion with family, friends, or colleagues.\u003c/p>\n\u003cp>If you like bourbon, you’re really in luck at Picán. Their cocktail menu is quite extensive and offers a wide variety of bourbon options among others. Specialty drinks include old favorites like the Old-Fashioned and Sazerac, and twists on new ones- I had a Tennessee Margarita, which was surprisingly good! Our bartender gave us cornbread to nibble on with our drinks- a nice touch.\u003c/p>\n\u003cp>For our main course, a few of my dining companions got the Fried Chicken- I ordered the Molasses Pork Shank and my friend’s husband ordered the Ribs. The pork shank entree was a really large portion and came with a butternut risotto on the side. The meat fell off the bone, was rich but not too rich. The fried chicken was moist and definitely a much better version of any other fried chicken I’ve tried. My favorite was the side dish of Smoked Gouda Macaroni and Cheese that came on the side- it was definitely for grownups- so rich!\u003c/p>\n\u003cp>For dessert, we tried the Mississippi Mud Pie and the Picán Cake. Both had names that made me think we were going to get something different than what showed up on the plate. I liked the mud pie but it was a deconstructed version of the original.\u003c/p>\n\u003cp>I’d definitely recommend this place if you live close to Oakland. Fun, delicious, inviting, and great drinks!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>A true gem!\u003c/p>\n\u003cp>Southern food requiring reservations in the Bay Area? In an upscale environment?\u003cbr>\nThat is precisely what Picán is all about. Listen, it’s good. \u003c/p>\n\u003cp>We live in the City, and with many local choices, it seemed a bit of a burden to cross the bridge, especially on a Saturday night and during holiday season. What a good journey!\u003c/p>\n\u003cp>The Cornmeal Fried Oysters, Warm Artichoke Blue Crab Dip & the vast selection of bourbon were superb! The Catfish a la Nantua, Fat City Steak, and Crawfish with all the fixings was a delight. I had heard a lot of the Fried Chicken, but for me, no chicken leg or breast can become gourmet, even if Foghorn Leghorn endorsed it himself!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The service was fabulous. In fact, it was downright great! Every member of the staff is involved in your dining experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/10684/pican-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8172"
],
"label": "checkplease_9339"
},
"checkplease_10587": {
"type": "posts",
"id": "checkplease_10587",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "10587",
"score": null,
"sort": [
1398376637000
]
},
"guestAuthors": [],
"slug": "zut-on-fourth-reviews",
"title": "Zut! On Fourth: Reviews [CLOSED]",
"publishDate": 1398376637,
"format": "aside",
"headTitle": "Zut! On Fourth: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Zut! On Fourth: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10607\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-hurwitz125x125.jpg\" alt=\"Matt Hurwitz\" title=\"Matt Hurwitz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Address Announcer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zut! On Fourth\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Friday, November 29, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>What is no doubt considered a local gem, a gathering place for regulars, family friendly, comfortable and a homey destination on the bustling 4th Street shopping corridor in Berkeley, Zut! brings a taste of the Mediterranean to the East Bay. The menu is a mix of various Mediterranean flavors and American classics presented in a relaxing and comfortable atmosphere, making the short trip across the Bay Bridge from San Francisco worth the time and effort. \u003c/p>\n\u003cp>The starters include a nice selection of Mediterranean favorites including Chilled Gazpacho Soup, Grilled Octopus, Lamb Meatballs and a Meze Plate filled with a variety of classic appetizers. As for the main courses, if it is meat you are craving, you can’t go wrong with the Rotisserie Chicken, Lamb Chops or New York Strip. The fresh fish and pastas are also a great choice for folks that want something a bit lighter or don’t eat meat. And the individual thin crust pizzas are the perfect option if you want something quick and satisfying; much like you would get from a pizzeria in Italy. But don’t expect all the items on the menu to be there each time you come in as the kitchen changes dishes out regularly based on the season and what’s fresh and available from their local suppliers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the savory portion of the menu highlights many aspects of international cuisine, the desserts have more of an American, continental influence and are definitely worth saving room for. The Fresh Fruit Crisp, Chocolate Budino Cake and house made Sorbets are all aptly portioned and delicious. But it’s the Ice Cream Sundae that has us coming back for more, or at least staying for dessert. Made entirely of homemade ingredients, you get the perfect bite of everything in every spoonful. With free parking in back and plenty of meters on the street, their location just off University Avenue and Highway 80 makes access to Zut! a breeze and well worth the trip over from Oakland, San Francisco and beyond.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/angela-chavez125x125.jpg\" alt=\"Angela Chavez\" title=\"Angela Chavez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Angela\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paulie’s Pickling\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Wednesday, December 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have to start out by saying what a great restaurant! The paintings on the walls, the velvet lined seats, and the beautiful chandeliers were just some of what to look at because it’s endless! \u003c/p>\n\u003cp>Service was impeccable. He was very attentive and great to talk to about Chef Jim Wimborough and his food. I thought that there was such care to the menu and the use of great products were impressive. We almost ordered everything on the menu! We started with a cocktail called Philanthropist: bourbon, absinthe, gum syrup, lemon and orange bitters. We also had a good, light, drinkable Pinot Noir from Russian River Valley called Stompin Girl and a nice 2006 White Rock Cabernet Sauvignon. My son had a Mexican Coke and a really interesting Lurisia Chinotto Soda which was really good and totally different. \u003c/p>\n\u003cp>Our entrees were great. If you want the perfect burger look no further. The fresh Ground Beef Burger with aged white cheddar was juicy and bold in flavor! It comes with best French fries ever! Totally addictive! We also had the Halibut with Manila clams, Yukon potatoes, fennel, tomato, aioli, and served in a delicate saffron broth. I ordered the Rib Eye Steak medium, but it came well done. The server was super cool, sent it back and it came back with the perfect temperature and juicy! It came with tender greens that seriously melted in your mouth. The JOJO Potatoes were giant wedges that were perfectly crispy and fluffy in the center, and seasoned nicely, except I could have done without the lemon.\u003c/p>\n\u003cp>This was a great experience. Chef has a creative, well thought out menu and I look forward to going there again and hopefully soon.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/leanne-battelle125x125.jpg\" alt=\"Leanne Battelle\" title=\"Leanne Battelle\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Small Business Owner/Blogger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kentfield\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marin Sun Farms Butcher Shop & Restaurant\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>4th Street in West Berkeley is an excellent location for walking, shopping and eating any time of year, but on an evening during the holidays, it has a festive, movie-set appeal. A tunnel of lights sparkle over the tree lined street and you’ll find Zut! right in the center of it all. The laid-back ambiance and warm, friendly service make it well suited for a stop to recharge with a libation and a casual meal.\u003c/p>\n\u003cp>Overall though, Zut! lacks identity. It makes an attempt at creatively crafted dishes, but they miss the mark. For a unique and pricey dining experience, there are too many restaurants in the Bay Area to compete with. The starters, salads, pizzas and burger are decent and well-priced and a better fit for the ambiance. The restaurant should focus on expanding and perfecting that portion of the menu and doing away with the more fanciful fare.\u003c/p>\n\u003cp>For a winning dish, don’t miss the Brussels Sprouts. Whether you’re on the side of embracing or abhorring them, you’ll find yourself delighting in their preparation or with a fine opportunity to change your mind. Lightly fried in canola oil, they have a slight crunch with a soft give. The flavor combination of garlic, bacon and parmesan with a lemon in a cheesecloth sack for squeezing on the top makes them fairly irresistible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With a few menu tweaks in the kitchen, this location could become a sought after respite from the bustle and charm of 4th Street.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Matt:\u003c/strong> \"But it’s the Ice Cream Sundae that has us coming back for more, or at least staying for dessert. Made entirely of homemade ingredients, you get the perfect bite of everything in every spoonful.\"\u003cbr />\u003cstrong>Angela:\u003c/strong> \"If you want the perfect burger look no further. The fresh Ground Beef Burger with aged white cheddar was juicy and bold in flavor! It comes with best French fries ever!\"\u003cbr />\u003cstrong>Leanne:\u003c/strong> \"For a winning dish, don’t miss the Brussels Sprouts.\"\u003cbr />",
"status": "publish",
"parent": 0,
"modified": 1725580394,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 19,
"wordCount": 971
},
"headData": {
"title": "Zut! On Fourth: Reviews [CLOSED] | KQED",
"description": "Matt: "But it’s the Ice Cream Sundae that has us coming back for more, or at least staying for dessert. Made entirely of homemade ingredients, you get the perfect bite of everything in every spoonful."Angela: "If you want the perfect burger look no further. The fresh Ground Beef Burger with aged white cheddar was juicy and bold in flavor! It comes with best French fries ever!"Leanne: "For a winning dish, don’t miss the Brussels Sprouts."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Zut! On Fourth: Reviews [CLOSED]",
"datePublished": "2014-04-24T14:57:17-07:00",
"dateModified": "2024-09-05T16:53:14-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/10587/zut-on-fourth-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zut! On Fourth: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10607\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-hurwitz125x125.jpg\" alt=\"Matt Hurwitz\" title=\"Matt Hurwitz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Address Announcer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zut! On Fourth\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Friday, November 29, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>What is no doubt considered a local gem, a gathering place for regulars, family friendly, comfortable and a homey destination on the bustling 4th Street shopping corridor in Berkeley, Zut! brings a taste of the Mediterranean to the East Bay. The menu is a mix of various Mediterranean flavors and American classics presented in a relaxing and comfortable atmosphere, making the short trip across the Bay Bridge from San Francisco worth the time and effort. \u003c/p>\n\u003cp>The starters include a nice selection of Mediterranean favorites including Chilled Gazpacho Soup, Grilled Octopus, Lamb Meatballs and a Meze Plate filled with a variety of classic appetizers. As for the main courses, if it is meat you are craving, you can’t go wrong with the Rotisserie Chicken, Lamb Chops or New York Strip. The fresh fish and pastas are also a great choice for folks that want something a bit lighter or don’t eat meat. And the individual thin crust pizzas are the perfect option if you want something quick and satisfying; much like you would get from a pizzeria in Italy. But don’t expect all the items on the menu to be there each time you come in as the kitchen changes dishes out regularly based on the season and what’s fresh and available from their local suppliers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the savory portion of the menu highlights many aspects of international cuisine, the desserts have more of an American, continental influence and are definitely worth saving room for. The Fresh Fruit Crisp, Chocolate Budino Cake and house made Sorbets are all aptly portioned and delicious. But it’s the Ice Cream Sundae that has us coming back for more, or at least staying for dessert. Made entirely of homemade ingredients, you get the perfect bite of everything in every spoonful. With free parking in back and plenty of meters on the street, their location just off University Avenue and Highway 80 makes access to Zut! a breeze and well worth the trip over from Oakland, San Francisco and beyond.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/angela-chavez125x125.jpg\" alt=\"Angela Chavez\" title=\"Angela Chavez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Angela\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paulie’s Pickling\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Wednesday, December 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have to start out by saying what a great restaurant! The paintings on the walls, the velvet lined seats, and the beautiful chandeliers were just some of what to look at because it’s endless! \u003c/p>\n\u003cp>Service was impeccable. He was very attentive and great to talk to about Chef Jim Wimborough and his food. I thought that there was such care to the menu and the use of great products were impressive. We almost ordered everything on the menu! We started with a cocktail called Philanthropist: bourbon, absinthe, gum syrup, lemon and orange bitters. We also had a good, light, drinkable Pinot Noir from Russian River Valley called Stompin Girl and a nice 2006 White Rock Cabernet Sauvignon. My son had a Mexican Coke and a really interesting Lurisia Chinotto Soda which was really good and totally different. \u003c/p>\n\u003cp>Our entrees were great. If you want the perfect burger look no further. The fresh Ground Beef Burger with aged white cheddar was juicy and bold in flavor! It comes with best French fries ever! Totally addictive! We also had the Halibut with Manila clams, Yukon potatoes, fennel, tomato, aioli, and served in a delicate saffron broth. I ordered the Rib Eye Steak medium, but it came well done. The server was super cool, sent it back and it came back with the perfect temperature and juicy! It came with tender greens that seriously melted in your mouth. The JOJO Potatoes were giant wedges that were perfectly crispy and fluffy in the center, and seasoned nicely, except I could have done without the lemon.\u003c/p>\n\u003cp>This was a great experience. Chef has a creative, well thought out menu and I look forward to going there again and hopefully soon.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/leanne-battelle125x125.jpg\" alt=\"Leanne Battelle\" title=\"Leanne Battelle\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Small Business Owner/Blogger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kentfield\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marin Sun Farms Butcher Shop & Restaurant\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>4th Street in West Berkeley is an excellent location for walking, shopping and eating any time of year, but on an evening during the holidays, it has a festive, movie-set appeal. A tunnel of lights sparkle over the tree lined street and you’ll find Zut! right in the center of it all. The laid-back ambiance and warm, friendly service make it well suited for a stop to recharge with a libation and a casual meal.\u003c/p>\n\u003cp>Overall though, Zut! lacks identity. It makes an attempt at creatively crafted dishes, but they miss the mark. For a unique and pricey dining experience, there are too many restaurants in the Bay Area to compete with. The starters, salads, pizzas and burger are decent and well-priced and a better fit for the ambiance. The restaurant should focus on expanding and perfecting that portion of the menu and doing away with the more fanciful fare.\u003c/p>\n\u003cp>For a winning dish, don’t miss the Brussels Sprouts. Whether you’re on the side of embracing or abhorring them, you’ll find yourself delighting in their preparation or with a fine opportunity to change your mind. Lightly fried in canola oil, they have a slight crunch with a soft give. The flavor combination of garlic, bacon and parmesan with a lemon in a cheesecloth sack for squeezing on the top makes them fairly irresistible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With a few menu tweaks in the kitchen, this location could become a sought after respite from the bustle and charm of 4th Street.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/10587/zut-on-fourth-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8168"
],
"label": "checkplease_9339"
},
"checkplease_10450": {
"type": "posts",
"id": "checkplease_10450",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "10450",
"score": null,
"sort": [
1397779783000
]
},
"guestAuthors": [],
"slug": "fredericos-tapas-wine-bar-reviews",
"title": "Fredericos Tapas & Wine Bar: Reviews [CLOSED]",
"publishDate": 1397779783,
"format": "aside",
"headTitle": "Fredericos Tapas & Wine Bar: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Fredericos Tapas & Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10499\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Federicos Tapas and Wine Bar is by far the BEST tapas bar in town. The service is always warm and consistent. Everyone is always greeted with a hello and a hug. They are attentive and friendly. The portions are adequately priced and with excellent customer service.\u003c/p>\n\u003cp>Rico and Kiko are brothers and owners. They are natives of Venezuela. Dining there gives you the true feeling of South America; the music, art, decor, ambiance and food are all just excellent. Each dish is beautifully prepared and filling. You can taste all of the fresh herbs and spices. The Chilean Sea Bass is mind-blowing delicious and melts in your mouth. The honey Dijon glaze is light and tasty. By far the best Sea Bass I’ve ever had. The Chicken Mole Taco are seasoned to perfection with tender strips of chicken drizzled with a chocolate mole sauce served on a mini corn handmade tortilla. The menu has a large variety of dishes to choose from; my favorite dishes range from $4 to $12. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They are famous for their white and red sangria, a full service bar with wine selections from all over the world and dishes from all continents. Lastly, don’t forget the Tiramisu; it’s light, fluffy, and moist and melts in your mouth (yum-yum). \u003c/p>\n\u003cp>Federicos Tapas and Wine Bar is conveniently located at the heart of Union City. This is a one stop shopping center for the entire family, date night or simply enjoying an evening of pure pleasure. It’s in the Gatehouse Shopping Center close to the movie theatre, Starbucks, iFly, shopping, entertainment and much more. It’s a true hidden gem and worth every penny.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Sunday, December 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Feredicos Tapas and Wine Bar is a cute neighborhood restaurant located in Union City. While it is part of a larger strip mall, the space does have a little feeling of independence from the neighboring store fronts and provides an intimate setting. The dining room is quite eclectic, but maybe the décor is part of its neighborhood charm. The café is owned and operated by two brothers, Kiko and Rico, and I found one of them working the kitchen the night my wife and I dined. In general, I would say that this is a decent choice if you are in the immediate area and want very good value for the quality and quantity of food received. It is certainly not a destination meal per se, but its diverse menu and inexpensive price point would make this a nice place to stop by after shopping or if you lived in the immediate area.\u003c/p>\n\u003cp>The food, in general, is satisfactory enough. Portions are generous given the very reasonable pricing and friendly service. The standouts during our dinner were the Chicken Mole Tacos and the house made Spinach Ravioli with hand crafted pesto sauce. Both dishes were really excellent. Aside from the two standouts, the other dishes were edible but each suffered from marks off to mediocrity. The Hummus Plate was ample but the grilled Italian flat bread was lukewarm and hard, the hummus quite oily. Flavorful, but just oily. The Chicken Croquette tastes as if they had been prepared and then frozen for far too long. The waiter suggested and we agreed to try the sangria, which was delicious, refreshing and worked nicely with the chicken mole tacos and the pesto raviolis. \u003c/p>\n\u003cp>At $20 per person for dinner, this was a very inexpensive meal given the quantity of food and some of the decent flavors on the menu. But this would not be a place to drive to in an effort to experience California cuisine in the tapas style. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Wednesday, December 4, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Kiko was my server and also a co-owner of Federicos Tapas and Wine Bar. He was very friendly, helpful and attentive while not all over me. The décor is great— like an art gallery with sheet metal sculptures that are whimsically colorful and a Latin theme. Music played in the background and was pleasant while not being too loud. The tables are cloth-covered with the same for napkins and plenty of space between tables, so you don’t feel like you’re squeezing into someone else’s dinner space, thus giving an upscale dining atmosphere though the price point is a bargain. The parking is easy being at a shopping center near the 880 freeway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The food portions were plentiful for the price point and very tasty while creative. I didn’t have to wait for service other than inquiring about the food ingredients, and Kiko brought the food out himself in a timely manner. The Tapas Tacos were street size, but tasty and filling. The meats were cooked so they were tender and juicy with small subtle nuances of lime or cilantro and the tortillas held together. None of the food tastes were overpowering more than any other, thus allowing all the flavors of each ingredient. The Mediterranean Bruschetta was fresh and the shrimp was cooked so it too was tender and juicy. Again, the small subtle tastes of roasted bell pepper and feta cheese came through without masking the flavors of the shrimp.\u003cbr>\n My white wine sangria was tasty with small chopped bits of apple, cucumber and pear which added to a subtle fruity flavor. So, I ordered another. This was one of the better and refreshing sangrias I’ve been served at a restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Rochon:\u003c/strong> \"The Chilean Sea Bass is mind-blowing delicious and melts in your mouth.\"\u003cbr />\u003cstrong>Scott:\u003c/strong> \"The standouts during our dinner were the Chicken Mole Tacos and the house made Spinach Ravioli with hand crafted pesto sauce.:\u003cbr />\u003cstrong>Paolo:\u003c/strong> \"The food portions were plentiful for the price point and very tasty while creative.\"\u003cbr />",
"status": "publish",
"parent": 0,
"modified": 1725580463,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 17,
"wordCount": 996
},
"headData": {
"title": "Fredericos Tapas & Wine Bar: Reviews [CLOSED] | KQED",
"description": "Rochon: "The Chilean Sea Bass is mind-blowing delicious and melts in your mouth."Scott: "The standouts during our dinner were the Chicken Mole Tacos and the house made Spinach Ravioli with hand crafted pesto sauce.:Paolo: "The food portions were plentiful for the price point and very tasty while creative."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fredericos Tapas & Wine Bar: Reviews [CLOSED]",
"datePublished": "2014-04-17T17:09:43-07:00",
"dateModified": "2024-09-05T16:54:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/10450/fredericos-tapas-wine-bar-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Fredericos Tapas & Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10499\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Federicos Tapas and Wine Bar is by far the BEST tapas bar in town. The service is always warm and consistent. Everyone is always greeted with a hello and a hug. They are attentive and friendly. The portions are adequately priced and with excellent customer service.\u003c/p>\n\u003cp>Rico and Kiko are brothers and owners. They are natives of Venezuela. Dining there gives you the true feeling of South America; the music, art, decor, ambiance and food are all just excellent. Each dish is beautifully prepared and filling. You can taste all of the fresh herbs and spices. The Chilean Sea Bass is mind-blowing delicious and melts in your mouth. The honey Dijon glaze is light and tasty. By far the best Sea Bass I’ve ever had. The Chicken Mole Taco are seasoned to perfection with tender strips of chicken drizzled with a chocolate mole sauce served on a mini corn handmade tortilla. The menu has a large variety of dishes to choose from; my favorite dishes range from $4 to $12. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They are famous for their white and red sangria, a full service bar with wine selections from all over the world and dishes from all continents. Lastly, don’t forget the Tiramisu; it’s light, fluffy, and moist and melts in your mouth (yum-yum). \u003c/p>\n\u003cp>Federicos Tapas and Wine Bar is conveniently located at the heart of Union City. This is a one stop shopping center for the entire family, date night or simply enjoying an evening of pure pleasure. It’s in the Gatehouse Shopping Center close to the movie theatre, Starbucks, iFly, shopping, entertainment and much more. It’s a true hidden gem and worth every penny.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Sunday, December 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Feredicos Tapas and Wine Bar is a cute neighborhood restaurant located in Union City. While it is part of a larger strip mall, the space does have a little feeling of independence from the neighboring store fronts and provides an intimate setting. The dining room is quite eclectic, but maybe the décor is part of its neighborhood charm. The café is owned and operated by two brothers, Kiko and Rico, and I found one of them working the kitchen the night my wife and I dined. In general, I would say that this is a decent choice if you are in the immediate area and want very good value for the quality and quantity of food received. It is certainly not a destination meal per se, but its diverse menu and inexpensive price point would make this a nice place to stop by after shopping or if you lived in the immediate area.\u003c/p>\n\u003cp>The food, in general, is satisfactory enough. Portions are generous given the very reasonable pricing and friendly service. The standouts during our dinner were the Chicken Mole Tacos and the house made Spinach Ravioli with hand crafted pesto sauce. Both dishes were really excellent. Aside from the two standouts, the other dishes were edible but each suffered from marks off to mediocrity. The Hummus Plate was ample but the grilled Italian flat bread was lukewarm and hard, the hummus quite oily. Flavorful, but just oily. The Chicken Croquette tastes as if they had been prepared and then frozen for far too long. The waiter suggested and we agreed to try the sangria, which was delicious, refreshing and worked nicely with the chicken mole tacos and the pesto raviolis. \u003c/p>\n\u003cp>At $20 per person for dinner, this was a very inexpensive meal given the quantity of food and some of the decent flavors on the menu. But this would not be a place to drive to in an effort to experience California cuisine in the tapas style. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Wednesday, December 4, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Kiko was my server and also a co-owner of Federicos Tapas and Wine Bar. He was very friendly, helpful and attentive while not all over me. The décor is great— like an art gallery with sheet metal sculptures that are whimsically colorful and a Latin theme. Music played in the background and was pleasant while not being too loud. The tables are cloth-covered with the same for napkins and plenty of space between tables, so you don’t feel like you’re squeezing into someone else’s dinner space, thus giving an upscale dining atmosphere though the price point is a bargain. The parking is easy being at a shopping center near the 880 freeway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The food portions were plentiful for the price point and very tasty while creative. I didn’t have to wait for service other than inquiring about the food ingredients, and Kiko brought the food out himself in a timely manner. The Tapas Tacos were street size, but tasty and filling. The meats were cooked so they were tender and juicy with small subtle nuances of lime or cilantro and the tortillas held together. None of the food tastes were overpowering more than any other, thus allowing all the flavors of each ingredient. The Mediterranean Bruschetta was fresh and the shrimp was cooked so it too was tender and juicy. Again, the small subtle tastes of roasted bell pepper and feta cheese came through without masking the flavors of the shrimp.\u003cbr>\n My white wine sangria was tasty with small chopped bits of apple, cucumber and pear which added to a subtle fruity flavor. So, I ordered another. This was one of the better and refreshing sangrias I’ve been served at a restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/10450/fredericos-tapas-wine-bar-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8165"
],
"label": "checkplease_9339"
},
"checkplease_10355": {
"type": "posts",
"id": "checkplease_10355",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "10355",
"score": null,
"sort": [
1397180471000
]
},
"guestAuthors": [],
"slug": "smoke-berkeley-reviews",
"title": "Smoke Berkeley: Reviews",
"publishDate": 1397180471,
"format": "aside",
"headTitle": "Smoke Berkeley: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Smoke Berkeley: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10403\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> “Numerous Visits” December 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Smoke is a small BBQ joint with a couple of tables inside and about a dozen tables outside. On warm days, it’s nice to sit outside and chow down, but when it’s cold in West Berkeley, you probably want to sit inside or do what a lot of people do and get your meal to go. \u003c/p>\n\u003cp>Smoke has a broad menu, but what I really crave there are items that never show up on other places’ menus. My favorite is the Smoked Lamb. Chef Tina’s signature dish is Tea Smoked Salmon. It’s always moist and tasty. Served on a bed of brown and red rice, it’s topped with a cilantro ginger sauce that has a little bite. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Ribs are fall-off-the-bone tender and yummy. The Chicken is satisfying as well. Don’t miss the Sliders. On a soft Acme roll, I usually get a combo of lamb, pulled chicken and pulled pork.\u003c/p>\n\u003cp>Smoke offers mild, medium and hot sauces. Their hot sauce is quite mighty, so powerful that they ask you if you’ve had it before when you order. If not, they give you a taste to make sure it’s not too strong for you. My lips were tingling for hours after my last meal there, which included their beef link. The links that Smoke buys are not pre-cooked, so all of the cooking happens in their smoker. I find that makes for a tastier link.\u003c/p>\n\u003cp>The Sweet Potato Pie is an honest, simple, straight forward dish, unconfused by too many spices. With a soft crust, it’s my favorite dessert there.\u003c/p>\n\u003cp>Chef Tina Ferguson-Riffe brings Texas BBQ chops and Cordon Bleu training together to make Smoke a unique and excellent eatery. You may have to get it to-go, but you’ll be glad you made the trip.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have to say, I had the BEST time at Smoke Berkeley. Yes, the food was great, but it was really about the staff and the experience. I have never before stepped foot in a restaurant that was so ready for its own reality show until I stepped into Smoke Berkeley’s unassuming little spot.\u003c/p>\n\u003cp>You could smell the smoke from Smoke Berkeley two blocks away. Our mouths immediately started watering and were all set when we walked in.\u003c/p>\n\u003cp>We were greeted by Sean at the counter; a true character who greeted us with a warm smile, a few bell-rings (indicating we were first-time customers) and some information about Smoke Berkeley. They had just celebrated their 2nd year anniversary and their meat had just been smoked for 6 hours!\u003c/p>\n\u003cp>After talking through the menu, my friend decided on the Pulled Pork Plate with a side of Baked Beans. I chose the Brisket Plate with Potato Salad and Jalapeno Mac and Cheese. Seating is a bit strange, two tables inside and about 4 tables outside, next to a car wash. We sat outside and enjoyed every bite. The Pulled Pork was moist and slightly spicy due to the Mild Hot Sauce. The Brisket was a little tough but still very tasty. The two sides were OUTSTANDING! The Potato Salad was the best I have ever had and the Mac and Cheese was cheesy, gooey, and slightly spicy and had that gorgeous cheese crust on top. \u003c/p>\n\u003cp>The story here is all about the service and value. Sean checked up on us a few times and really shined when he looked at my brisket. Unprompted, he apologized and said that it didn’t look correct. He immediately brought me a whole other dish, the Tea Smoked Salmon with Ginger Cilantro Sauce. Though I enjoyed my plate, I LOVED the salmon. It was moist and slightly smoked. The real star was the sauce. That ginger cilantro sauce should be served with everything AND should be bottled/sold. It was unbelievable.\u003c/p>\n\u003cp>It was a little hard to get to from BART, but if I were in the area I would go back in a minute. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> Wednesday, December 18, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Yum! Smoke Berkeley is a wonderful place to get Texas-style barbeque in the Bay Area. The staff was really kind and gave me wonderful suggestions on what to order, and the portion sizes were really filling. I had a few different items here, and my top recommendations are the Sliders (I tried both the pork and beef brisket) and the Chocolate Pecan Pie. \u003c/p>\n\u003cp>First, you can’t go wrong with the Sliders: Smoke Berkeley uses fresh Acme bread, and the meat is so tender and flavorful. The sauce has just the right amount of zing, and does not overpower the natural flavors of the meat. \u003c/p>\n\u003cp>Second, save room for the pie—seriously. I tried the Chocolate Pecan Pie, and while it was more chocolate than anything, it was delicious. This pie is a melt-in-your-mouth, rich-chocolate-fudge in-a-home-baked-crust type of pie. There is a pretty extensive menu, so I think you can certainly find something for everyone. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would definitely go back to Smoke Berkeley (especially since Austin, Texas is less convenient to get to) for some real southern brisket and pie!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Jim:\u003c/strong> \"My favorite is the Smoked Lamb. Chef Tina’s signature dish is Tea Smoked Salmon.\"\u003cbr />\u003cstrong>Matt:\u003c/strong> \"The Potato Salad was the best I have ever had...\"\u003cbr />\u003cstrong>Tanya:\u003c/strong> \"...you can’t go wrong with the Sliders: Smoke Berkeley uses fresh Acme bread, and the meat is so tender and flavorful.\"\u003cbr />",
"status": "publish",
"parent": 0,
"modified": 1725580477,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 23,
"wordCount": 946
},
"headData": {
"title": "Smoke Berkeley: Reviews | KQED",
"description": "Jim: "My favorite is the Smoked Lamb. Chef Tina’s signature dish is Tea Smoked Salmon."Matt: "The Potato Salad was the best I have ever had..."Tanya: "...you can’t go wrong with the Sliders: Smoke Berkeley uses fresh Acme bread, and the meat is so tender and flavorful."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Smoke Berkeley: Reviews",
"datePublished": "2014-04-10T18:41:11-07:00",
"dateModified": "2024-09-05T16:54:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/10355/smoke-berkeley-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Smoke Berkeley: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10403\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> “Numerous Visits” December 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Smoke is a small BBQ joint with a couple of tables inside and about a dozen tables outside. On warm days, it’s nice to sit outside and chow down, but when it’s cold in West Berkeley, you probably want to sit inside or do what a lot of people do and get your meal to go. \u003c/p>\n\u003cp>Smoke has a broad menu, but what I really crave there are items that never show up on other places’ menus. My favorite is the Smoked Lamb. Chef Tina’s signature dish is Tea Smoked Salmon. It’s always moist and tasty. Served on a bed of brown and red rice, it’s topped with a cilantro ginger sauce that has a little bite. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Ribs are fall-off-the-bone tender and yummy. The Chicken is satisfying as well. Don’t miss the Sliders. On a soft Acme roll, I usually get a combo of lamb, pulled chicken and pulled pork.\u003c/p>\n\u003cp>Smoke offers mild, medium and hot sauces. Their hot sauce is quite mighty, so powerful that they ask you if you’ve had it before when you order. If not, they give you a taste to make sure it’s not too strong for you. My lips were tingling for hours after my last meal there, which included their beef link. The links that Smoke buys are not pre-cooked, so all of the cooking happens in their smoker. I find that makes for a tastier link.\u003c/p>\n\u003cp>The Sweet Potato Pie is an honest, simple, straight forward dish, unconfused by too many spices. With a soft crust, it’s my favorite dessert there.\u003c/p>\n\u003cp>Chef Tina Ferguson-Riffe brings Texas BBQ chops and Cordon Bleu training together to make Smoke a unique and excellent eatery. You may have to get it to-go, but you’ll be glad you made the trip.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have to say, I had the BEST time at Smoke Berkeley. Yes, the food was great, but it was really about the staff and the experience. I have never before stepped foot in a restaurant that was so ready for its own reality show until I stepped into Smoke Berkeley’s unassuming little spot.\u003c/p>\n\u003cp>You could smell the smoke from Smoke Berkeley two blocks away. Our mouths immediately started watering and were all set when we walked in.\u003c/p>\n\u003cp>We were greeted by Sean at the counter; a true character who greeted us with a warm smile, a few bell-rings (indicating we were first-time customers) and some information about Smoke Berkeley. They had just celebrated their 2nd year anniversary and their meat had just been smoked for 6 hours!\u003c/p>\n\u003cp>After talking through the menu, my friend decided on the Pulled Pork Plate with a side of Baked Beans. I chose the Brisket Plate with Potato Salad and Jalapeno Mac and Cheese. Seating is a bit strange, two tables inside and about 4 tables outside, next to a car wash. We sat outside and enjoyed every bite. The Pulled Pork was moist and slightly spicy due to the Mild Hot Sauce. The Brisket was a little tough but still very tasty. The two sides were OUTSTANDING! The Potato Salad was the best I have ever had and the Mac and Cheese was cheesy, gooey, and slightly spicy and had that gorgeous cheese crust on top. \u003c/p>\n\u003cp>The story here is all about the service and value. Sean checked up on us a few times and really shined when he looked at my brisket. Unprompted, he apologized and said that it didn’t look correct. He immediately brought me a whole other dish, the Tea Smoked Salmon with Ginger Cilantro Sauce. Though I enjoyed my plate, I LOVED the salmon. It was moist and slightly smoked. The real star was the sauce. That ginger cilantro sauce should be served with everything AND should be bottled/sold. It was unbelievable.\u003c/p>\n\u003cp>It was a little hard to get to from BART, but if I were in the area I would go back in a minute. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> Wednesday, December 18, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Yum! Smoke Berkeley is a wonderful place to get Texas-style barbeque in the Bay Area. The staff was really kind and gave me wonderful suggestions on what to order, and the portion sizes were really filling. I had a few different items here, and my top recommendations are the Sliders (I tried both the pork and beef brisket) and the Chocolate Pecan Pie. \u003c/p>\n\u003cp>First, you can’t go wrong with the Sliders: Smoke Berkeley uses fresh Acme bread, and the meat is so tender and flavorful. The sauce has just the right amount of zing, and does not overpower the natural flavors of the meat. \u003c/p>\n\u003cp>Second, save room for the pie—seriously. I tried the Chocolate Pecan Pie, and while it was more chocolate than anything, it was delicious. This pie is a melt-in-your-mouth, rich-chocolate-fudge in-a-home-baked-crust type of pie. There is a pretty extensive menu, so I think you can certainly find something for everyone. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would definitely go back to Smoke Berkeley (especially since Austin, Texas is less convenient to get to) for some real southern brisket and pie!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/10355/smoke-berkeley-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8158"
],
"label": "checkplease_9339"
},
"checkplease_10358": {
"type": "posts",
"id": "checkplease_10358",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "10358",
"score": null,
"sort": [
1397180378000
]
},
"guestAuthors": [],
"slug": "paradiso-reviews",
"title": "Paradiso: Reviews",
"publishDate": 1397180378,
"format": "aside",
"headTitle": "Paradiso: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Paradiso: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10398\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I absolutely love Paradiso! Definitely one of the best restaurants in the Bay Area; it’s a true hidden gem (but maybe not so hidden anymore!) The service is always exceptional. I have tried nearly everything on the menu and I have never been disappointed with any new dish I have tried. You cannot go wrong here! \u003c/p>\n\u003cp>I often end up getting more than one dessert because they are so delicious and I can never just pick one! The Chocolate Molten Cake is definitely one of my favorite desserts, along with the Affogato and Hazelnut Gelato. Nasser is my favorite waiter- he will always make sure you are totally satisfied and will make you laugh.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Paradiso has an excellent wine list and cocktail menu. I have never had to wait for a table here, but I would recommend making a reservation on a Friday or Saturday night. The atmosphere is warm and inviting- there are soft lights all over and it is decorated in warm colors. Mike Wiesner, the owner, recently bought the store next door to Paradiso and opened up a gorgeous wine bar. Paradiso is really a terrific place for any event- a date night, catching up with friends, or celebrating the special events in your life. Highly, highly recommend. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, November 22, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Wow, what a great restaurant. When I think about going out to a nice place to eat, San Leandro is not the first place I think of. That has changed. Where we live in the Oakland Hills, a few miles south of Montclair, driving to Paradiso is actually closer than heading to our usual spots in Berkeley or Albany.\u003c/p>\n\u003cp>When you enter, you are immediately hit with very inviting smell. You immediately know you are going to have a great meal. The staff were very friendly, attentive, but not too attentive. They held our table when we called to say we were stuck in traffic, even though we were 30 minutes late. The decor is modern but warm. \u003c/p>\n\u003cp>Our appetizers were a special Kale Caesar Salad and a Mediterranean Plate. The salad didn’t have a traditional Caesar dressing. It was more like vinaigrette. With shaved parmesan and croutons, it was just perfect.\u003c/p>\n\u003cp>The Mediterranean Plate included hummus, feta, pita, marinated red pepper and pitted olives. The hummus had a little bite to it, which I loved. The pita: soft and oh so good.\u003c/p>\n\u003cp>Thank goodness that my wife and I shared plates so that I could taste more items. She had Short Ribs with polenta and vegetables that were sautéed (I think).The ribs were so tender that you could cut them with the side of your fork. The polenta was buttery and smooth. It was the kind of warm creamy goodness that I almost slipped into a reverie when eating it.\u003c/p>\n\u003cp>My order was the Seafood Ravioli special. The ravioli were just right, and the combination of shrimp, crab and whitefish was fantastic. The creamy vodka sauce was just right.\u003c/p>\n\u003cp>Dessert was a wonderful slice of Pumpkin Pie with bourbon whipped cream. \u003c/p>\n\u003cp>We definitely feel like we found a great place to eat that’s within a 20 minute drive from our home. It’s a great restaurant – on par with our favorite places in Berkeley or Emeryville – and closer to home.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, December 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Tucked away in San Leandro, Paradiso truly is a slice of paradise. I was not sure what to expect when we arrived but we left full, happy and excited to find such a great spot tucked away in the East Bay.\u003c/p>\n\u003cp>Sadly, due to an accident on the bridge, we were 45 minutes late for our dinner reservation, but were still sat immediately though they were very busy. Our server was wonderful and extremely engaging. She helped guide us through the extensive regular menu as well as a long list of specials. Everything we settled on was wonderful. \u003c/p>\n\u003cp>We started off with a generous portion of fresh, light, crisp Calamari; some of the best I have ever had. We also split a delicious spinach, pomegranate, goat cheese and candied pecan salad. It was fresh, simple and absolutely delicious. As if we needed more food, we also ordered Mini Lamb Chops with Caprese. These were perfectly cooked medium-rare, and crusted in great spice. They were meaty, tender and satisfying.\u003c/p>\n\u003cp>The real star of this restaurant was the Short Rib and Polenta; we could not get enough of it! The generous portion allowed us to share it between two people and still walk out with some to-go. The meat was fork tender and melted in your mouth. It was bathed in a rich, savory sauce that mixed perfectly with the creamy polenta on the side of the plate. One of the most comforting dishes I have had in a long, long time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the amount of food that we ate, the bill was quite reasonable. On top of the delicious food, the service was attentive and informative. The restaurant was filled with families, friends celebrating birthdays, couples on dates and friends sharing a laugh. This was a great trip over the bridge and I look forward to going back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Tanya:\u003c/strong> \"The Chocolate Molten Cake is definitely one of my favorite desserts...\"\u003cbr />\u003cstrong>Jim:\u003c/strong> \"The ravioli were just right, and the combination of shrimp, crab and whitefish was fantastic.\"\u003cbr />\u003cstrong>Matt:\u003c/strong> \"The real star of this restaurant was the Short Rib and Polenta; we could not get enough of it!\"\u003cbr />",
"status": "publish",
"parent": 0,
"modified": 1725580481,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 24,
"wordCount": 925
},
"headData": {
"title": "Paradiso: Reviews | KQED",
"description": "Tanya: "The Chocolate Molten Cake is definitely one of my favorite desserts..."Jim: "The ravioli were just right, and the combination of shrimp, crab and whitefish was fantastic."Matt: "The real star of this restaurant was the Short Rib and Polenta; we could not get enough of it!"",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Paradiso: Reviews",
"datePublished": "2014-04-10T18:39:38-07:00",
"dateModified": "2024-09-05T16:54:41-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/10358/paradiso-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Paradiso: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10398\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I absolutely love Paradiso! Definitely one of the best restaurants in the Bay Area; it’s a true hidden gem (but maybe not so hidden anymore!) The service is always exceptional. I have tried nearly everything on the menu and I have never been disappointed with any new dish I have tried. You cannot go wrong here! \u003c/p>\n\u003cp>I often end up getting more than one dessert because they are so delicious and I can never just pick one! The Chocolate Molten Cake is definitely one of my favorite desserts, along with the Affogato and Hazelnut Gelato. Nasser is my favorite waiter- he will always make sure you are totally satisfied and will make you laugh.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Paradiso has an excellent wine list and cocktail menu. I have never had to wait for a table here, but I would recommend making a reservation on a Friday or Saturday night. The atmosphere is warm and inviting- there are soft lights all over and it is decorated in warm colors. Mike Wiesner, the owner, recently bought the store next door to Paradiso and opened up a gorgeous wine bar. Paradiso is really a terrific place for any event- a date night, catching up with friends, or celebrating the special events in your life. Highly, highly recommend. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, November 22, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Wow, what a great restaurant. When I think about going out to a nice place to eat, San Leandro is not the first place I think of. That has changed. Where we live in the Oakland Hills, a few miles south of Montclair, driving to Paradiso is actually closer than heading to our usual spots in Berkeley or Albany.\u003c/p>\n\u003cp>When you enter, you are immediately hit with very inviting smell. You immediately know you are going to have a great meal. The staff were very friendly, attentive, but not too attentive. They held our table when we called to say we were stuck in traffic, even though we were 30 minutes late. The decor is modern but warm. \u003c/p>\n\u003cp>Our appetizers were a special Kale Caesar Salad and a Mediterranean Plate. The salad didn’t have a traditional Caesar dressing. It was more like vinaigrette. With shaved parmesan and croutons, it was just perfect.\u003c/p>\n\u003cp>The Mediterranean Plate included hummus, feta, pita, marinated red pepper and pitted olives. The hummus had a little bite to it, which I loved. The pita: soft and oh so good.\u003c/p>\n\u003cp>Thank goodness that my wife and I shared plates so that I could taste more items. She had Short Ribs with polenta and vegetables that were sautéed (I think).The ribs were so tender that you could cut them with the side of your fork. The polenta was buttery and smooth. It was the kind of warm creamy goodness that I almost slipped into a reverie when eating it.\u003c/p>\n\u003cp>My order was the Seafood Ravioli special. The ravioli were just right, and the combination of shrimp, crab and whitefish was fantastic. The creamy vodka sauce was just right.\u003c/p>\n\u003cp>Dessert was a wonderful slice of Pumpkin Pie with bourbon whipped cream. \u003c/p>\n\u003cp>We definitely feel like we found a great place to eat that’s within a 20 minute drive from our home. It’s a great restaurant – on par with our favorite places in Berkeley or Emeryville – and closer to home.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, December 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Tucked away in San Leandro, Paradiso truly is a slice of paradise. I was not sure what to expect when we arrived but we left full, happy and excited to find such a great spot tucked away in the East Bay.\u003c/p>\n\u003cp>Sadly, due to an accident on the bridge, we were 45 minutes late for our dinner reservation, but were still sat immediately though they were very busy. Our server was wonderful and extremely engaging. She helped guide us through the extensive regular menu as well as a long list of specials. Everything we settled on was wonderful. \u003c/p>\n\u003cp>We started off with a generous portion of fresh, light, crisp Calamari; some of the best I have ever had. We also split a delicious spinach, pomegranate, goat cheese and candied pecan salad. It was fresh, simple and absolutely delicious. As if we needed more food, we also ordered Mini Lamb Chops with Caprese. These were perfectly cooked medium-rare, and crusted in great spice. They were meaty, tender and satisfying.\u003c/p>\n\u003cp>The real star of this restaurant was the Short Rib and Polenta; we could not get enough of it! The generous portion allowed us to share it between two people and still walk out with some to-go. The meat was fork tender and melted in your mouth. It was bathed in a rich, savory sauce that mixed perfectly with the creamy polenta on the side of the plate. One of the most comforting dishes I have had in a long, long time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the amount of food that we ate, the bill was quite reasonable. On top of the delicious food, the service was attentive and informative. The restaurant was filled with families, friends celebrating birthdays, couples on dates and friends sharing a laugh. This was a great trip over the bridge and I look forward to going back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/10358/paradiso-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8159"
],
"label": "checkplease_9339"
},
"checkplease_9809": {
"type": "posts",
"id": "checkplease_9809",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "9809",
"score": null,
"sort": [
1380771322000
]
},
"guestAuthors": [],
"slug": "chavez-supermarket-taqueria-reviews",
"title": "Chavez Supermarket & Taqueria: Reviews",
"publishDate": 1380771322,
"format": "aside",
"headTitle": "Chavez Supermarket & Taqueria: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Chavez Supermarket & Taqueria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9769\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9727\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/marco-chavarin125x125.jpg\" alt=\"Marco Chavarin\" title=\"Marco Chavarin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marco\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Mobile Crisis Team\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chavez Supermarket & Taqueria\u003cbr>\n\u003cstrong>Reviewed Chavez Supermarket & Taqueria:\u003c/strong> Thursday, April 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp> As always when you first arrive at the taqueria, you are greeted by the man behind the counter with a big smile. The food there is always great. You wait in line as the people ahead of you place their order. Once it was our turn we ordered a carne asada torta and my friend ordered the carne asada nachos. We then proceeded to the cashier, paid for our food, and were given our food on a tray. The portion size for the nachos is more than enough for two people. The quality of the meat is tender and my torta is just as good. The bread is soft and warm and the carne asada is tender and tasty. The atmosphere is casual as people do their grocery shopping in the adjacent grocery store. There is authentic Mexican music playing in the background and the prices are very reasonable, but what makes it even better is that you get very high quality food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/rachel-janin125x125.jpg\" alt=\"Rachel Janin\" title=\"Rachel Janin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physical Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Vis à Vis\u003cbr>\n\u003cstrong>Reviewed Chavez Supermarket & Taqueria:\u003c/strong> Sunday, April 14, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChavez Market and Taqueria is easy to find despite all of the construction passing through downtown Hayward. It is a one-stop-shop for lunch and interesting and unusual authentic Mexican items as well as fresh produce and other traditional groceries. There is ample parking in the lot as it is a large Mexican supermarket with a taqueria cafeteria inside. The market is brightly lit and impeccably clean. The floor and walls are made up of brightly colored tiles. The staff members that were cleaning, busing the tables and working behind the food counter far outnumbered the customers. The staff behind the food counter is very helpful in explaining the menu, as there are several unusual items such as tongue, goat and tripe. All the basic ingredients wait in warming trays and bins. Everything looks incredibly fresh with not a can in sight. The pico de gallo salsa is made with fresh ripe tomatoes, serrano chili peppers, jalapeno peppers, chopped onion, garlic, cilantro, and lime juice. The shrimp fajita burrito is filled with lots of fresh grilled veggies including mild red and green peppers and onions that have a nice smoky taste. However it has a bit too much rice and lacked beans. The chile verde taco has excellent flavor with large chunks of tender pork in a roasted tomatillo, garlic and jalapeno sauce served with a variety of toppings to choose from like shredded lettuce, chopped tomatoes and shredded cheese. The chicken tamales are wrapped in the traditional cornhusk and have the best masa covering I have ever had. They are not heavy, but rather tender and light, made from masa harina flour, pork fat and chicken broth. There are also a great variety of beverages including an excellent Jamaican hibiscus flower agua fresca. The prices cannot be beat with most dishes ranging from six to nine dollars and the portion size is ample to ensure leftovers. If you were in the Hayward area I would highly recommend stopping by for some shopping and some lunch. They also offer a catering service that would be perfect for your next fiesta.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/teresa-shipp125x125.jpg\" alt=\"Teresa Shipp\" title=\"Teresa Shipp\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Teresa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Principal\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Live Sushi\u003cbr>\n\u003cstrong>Reviewed Chavez Supermarket & Taqueria:\u003c/strong> Sunday, April 7, 2013\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We ended up waiting in line for a bit over thirty minutes, but the food was not disappointing! It was all fresh and made right in front of you! Although it is not set up for separate appetizers and main courses, the group that I was with decided to get the super nachos to share before we each had our own main course. The nachos had plenty of toppings and each bite was very satisfying! Each of our main courses was huge; the portion size is something to brag about! The carnitas were perfectly cooked and the accompanying tortillas were very fresh. The burrito was also fresh and the flavors of salsa and guacamole were amazing. The shrimp quesadilla was equally delicious. The food was well worth the wait!\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Marco:\u003c/strong> \"The quality of the meat is tender and my torta is just as good.\"\u003cbr />\u003cstrong>Rachel:\u003c/strong> \"The chicken tamales are wrapped in the traditional cornhusk and have the best masa covering I have ever had.\"\u003cbr />\u003cstrong>Teresa:\u003c/strong> \"Each of our main courses was huge; the portion size is something to brag about!\"",
"status": "publish",
"parent": 0,
"modified": 1725580523,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 10,
"wordCount": 727
},
"headData": {
"title": "Chavez Supermarket & Taqueria: Reviews | KQED",
"description": "Marco: "The quality of the meat is tender and my torta is just as good."Rachel: "The chicken tamales are wrapped in the traditional cornhusk and have the best masa covering I have ever had."Teresa: "Each of our main courses was huge; the portion size is something to brag about!"",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chavez Supermarket & Taqueria: Reviews",
"datePublished": "2013-10-02T20:35:22-07:00",
"dateModified": "2024-09-05T16:55:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/9809/chavez-supermarket-taqueria-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chavez Supermarket & Taqueria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9769\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9727\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/marco-chavarin125x125.jpg\" alt=\"Marco Chavarin\" title=\"Marco Chavarin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marco\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Mobile Crisis Team\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chavez Supermarket & Taqueria\u003cbr>\n\u003cstrong>Reviewed Chavez Supermarket & Taqueria:\u003c/strong> Thursday, April 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp> As always when you first arrive at the taqueria, you are greeted by the man behind the counter with a big smile. The food there is always great. You wait in line as the people ahead of you place their order. Once it was our turn we ordered a carne asada torta and my friend ordered the carne asada nachos. We then proceeded to the cashier, paid for our food, and were given our food on a tray. The portion size for the nachos is more than enough for two people. The quality of the meat is tender and my torta is just as good. The bread is soft and warm and the carne asada is tender and tasty. The atmosphere is casual as people do their grocery shopping in the adjacent grocery store. There is authentic Mexican music playing in the background and the prices are very reasonable, but what makes it even better is that you get very high quality food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/rachel-janin125x125.jpg\" alt=\"Rachel Janin\" title=\"Rachel Janin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physical Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Vis à Vis\u003cbr>\n\u003cstrong>Reviewed Chavez Supermarket & Taqueria:\u003c/strong> Sunday, April 14, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChavez Market and Taqueria is easy to find despite all of the construction passing through downtown Hayward. It is a one-stop-shop for lunch and interesting and unusual authentic Mexican items as well as fresh produce and other traditional groceries. There is ample parking in the lot as it is a large Mexican supermarket with a taqueria cafeteria inside. The market is brightly lit and impeccably clean. The floor and walls are made up of brightly colored tiles. The staff members that were cleaning, busing the tables and working behind the food counter far outnumbered the customers. The staff behind the food counter is very helpful in explaining the menu, as there are several unusual items such as tongue, goat and tripe. All the basic ingredients wait in warming trays and bins. Everything looks incredibly fresh with not a can in sight. The pico de gallo salsa is made with fresh ripe tomatoes, serrano chili peppers, jalapeno peppers, chopped onion, garlic, cilantro, and lime juice. The shrimp fajita burrito is filled with lots of fresh grilled veggies including mild red and green peppers and onions that have a nice smoky taste. However it has a bit too much rice and lacked beans. The chile verde taco has excellent flavor with large chunks of tender pork in a roasted tomatillo, garlic and jalapeno sauce served with a variety of toppings to choose from like shredded lettuce, chopped tomatoes and shredded cheese. The chicken tamales are wrapped in the traditional cornhusk and have the best masa covering I have ever had. They are not heavy, but rather tender and light, made from masa harina flour, pork fat and chicken broth. There are also a great variety of beverages including an excellent Jamaican hibiscus flower agua fresca. The prices cannot be beat with most dishes ranging from six to nine dollars and the portion size is ample to ensure leftovers. If you were in the Hayward area I would highly recommend stopping by for some shopping and some lunch. They also offer a catering service that would be perfect for your next fiesta.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/teresa-shipp125x125.jpg\" alt=\"Teresa Shipp\" title=\"Teresa Shipp\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Teresa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Principal\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Live Sushi\u003cbr>\n\u003cstrong>Reviewed Chavez Supermarket & Taqueria:\u003c/strong> Sunday, April 7, 2013\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We ended up waiting in line for a bit over thirty minutes, but the food was not disappointing! It was all fresh and made right in front of you! Although it is not set up for separate appetizers and main courses, the group that I was with decided to get the super nachos to share before we each had our own main course. The nachos had plenty of toppings and each bite was very satisfying! Each of our main courses was huge; the portion size is something to brag about! The carnitas were perfectly cooked and the accompanying tortillas were very fresh. The burrito was also fresh and the flavors of salsa and guacamole were amazing. The shrimp quesadilla was equally delicious. The food was well worth the wait!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/9809/chavez-supermarket-taqueria-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8141"
],
"label": "checkplease_9339"
},
"checkplease_9629": {
"type": "posts",
"id": "checkplease_9629",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "9629",
"score": null,
"sort": [
1380163429000
]
},
"guestAuthors": [],
"slug": "buddys-bites-and-brews-reviews",
"title": "Buddy's Bites and Brews: Reviews",
"publishDate": 1380163429,
"format": "aside",
"headTitle": "Buddy’s Bites and Brews: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Buddy’s Bites and Brews: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9599\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9575\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/tara-oconnor125x125.jpg\" alt=\"Tara OConnor\" title=\"Tara OConnor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Optician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buddy’s Bites and Brews\u003cbr>\n\u003cstrong>Reviewed Buddy’s Bites and Brews:\u003c/strong> Wednesday, April 10, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There are not many places that I really crave, but I crave Buddy’s! The food is a-m-a-z-i-n-g! Buddy’s has a large selection of your all-American favorites as well as some new inventive ones. Ever tried a garlic and bacon stuffed hamburger topped with pineapple, jalapeño, mushroom, avocado, cream cheese, pepper jack and pesto aioli? Well, you haven’t lived until you have; it’s mind-blowing! Some other favorites are the fish tacos and calamari which are always fresh and perfectly cooked and served with their drinkable ranchero sauce; for you ranch connoisseurs, it’s a good one! \u003c/p>\n\u003cp>The restaurant owner was a surf instructor in a previous life hence the fresh seafood fare throughout the menu. You can always pick from their great beer selection from local breweries or try their sake-infused cocktails too! The portion sizes will rock your world as I always have a doggie-bag to take home after my meal, so come hungry! Buddy’s has a fantastic happy hour with great pricing and Wednesday is trivia night! I have never had to wait for a table here, but if do come on trivia night come early; it gets pretty hoppin’. Come for the food but stay for the fun! You can always count on Buddy’s for a great meal and a great time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/caen-contee125x125a.jpg\" alt=\"Caen Contee\" title=\"Caen Contee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Caen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chef and High-Tech Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> HRD Smokin’ Grill\u003cbr>\n\u003cstrong>Reviewed Buddy’s Bites and Brews:\u003c/strong> Wednesday, April 10, 2013\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Buddy’s is your neighborhood bar and grill. It’s about seeing friends and enjoying a good beer after work or on the weekend. You don’t go here for the food, though it fills you up; you go here to disconnect, catch a game and then pull into the driveway at home feeling a little more relaxed–unless you took the hot wings challenge! Either way, I’d recommend going in the evening when the atmosphere has a bit more charm, unless you want it to be quiet. In which case, come for the lunch special and bring your own entertainment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/casey-sasner125x125.jpg\" alt=\"Casey Sasner\" title=\"Casey Sasner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Casey\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mom-preneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Lafayette\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Metro Lafayette\u003cbr>\n\u003cstrong>Reviewed Buddy’s Bites and Brews:\u003c/strong> Sunday, April 14, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Buddy’s Bites and Brews is a great spot for a casual meal and drinks. This surf-themed pub serves beer and wine only and has a lively atmosphere. The wait staff is friendly and energetic. It seems clear that the happy and engaged clientele go to Buddy’s for a good time and the vibe is infectious. At most tables, you‘ll see tall two-liter cylinders of draft beer (they call them “pipelines”) so diners can draw from their own tap.\u003c/p>\n\u003cp>We went on family night and I don’t think I’ve ever been to a restaurant that caters to families to this extent. There is a bookcase filled with games like Jenga and Connect Four you can use at your table and kids 12 and under eat free on Sundays. With minimal prodding, our charismatic waiter, JD, proudly told us all about the chef, the owner and weekly specials. We asked him about the most popular dishes and he took us through the menu in a very thoughtful way. \u003c/p>\n\u003cp>The fish tacos are one of the most popular items and for good reason. The piping hot, freshly-breaded cod is served in corn tortillas with fresh pico de gallo and cabbage. A couple of sauces are served on the side– a spicy pink crema and a very spicy buffalo wing sauce. We shared two tacos as an appetizer and I immediately wished I had ordered them as my main dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The cioppino we ordered was really outstanding with tons of fish and shellfish cooked perfectly and swimming in a delicious tomato broth. We ordered a portobello burger which was tasty but a little overwhelmed by the soft egg bun it was served on. The fries were good and so was the clam chowder which is great if you like bacon and who doesn’t? In fact, one of the drinks on the menu is a Buddy’s Bloody Mary which comes in a bacon-rimmed glass! I had a very fresh and tasty tall glass of house-made sangria. The “dessert nachos” were, as our daughter said, “very instagrammable” and tasty but not for the faint of caloric heart! All in all, Buddy’s Bites and Brews is a really fun spot and the chef has a great touch for seafood.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Tara:\u003c/strong> \"Ever tried a garlic and bacon stuffed hamburger topped with pineapple, jalapeño, mushroom, avocado, cream cheese, pepper jack and pesto aioli?\"\u003cbr />\u003cstrong>Caen:\u003c/strong> \"You don’t go here for the food, though it fills you up; you go here to disconnect, catch a game and then pull into the driveway at home feeling a little more relaxed--unless you took the hot wings challenge!\"\u003cbr />\u003cstrong>Casey:\u003c/strong> \"The fish tacos are one of the most popular items and for good reason.\"",
"status": "publish",
"parent": 0,
"modified": 1725580539,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 16,
"wordCount": 837
},
"headData": {
"title": "Buddy's Bites and Brews: Reviews | KQED",
"description": "Tara: "Ever tried a garlic and bacon stuffed hamburger topped with pineapple, jalapeño, mushroom, avocado, cream cheese, pepper jack and pesto aioli?"Caen: "You don’t go here for the food, though it fills you up; you go here to disconnect, catch a game and then pull into the driveway at home feeling a little more relaxed--unless you took the hot wings challenge!"Casey: "The fish tacos are one of the most popular items and for good reason."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Buddy's Bites and Brews: Reviews",
"datePublished": "2013-09-25T19:43:49-07:00",
"dateModified": "2024-09-05T16:55:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/9629/buddys-bites-and-brews-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Buddy’s Bites and Brews: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9599\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9575\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/tara-oconnor125x125.jpg\" alt=\"Tara OConnor\" title=\"Tara OConnor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Optician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buddy’s Bites and Brews\u003cbr>\n\u003cstrong>Reviewed Buddy’s Bites and Brews:\u003c/strong> Wednesday, April 10, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There are not many places that I really crave, but I crave Buddy’s! The food is a-m-a-z-i-n-g! Buddy’s has a large selection of your all-American favorites as well as some new inventive ones. Ever tried a garlic and bacon stuffed hamburger topped with pineapple, jalapeño, mushroom, avocado, cream cheese, pepper jack and pesto aioli? Well, you haven’t lived until you have; it’s mind-blowing! Some other favorites are the fish tacos and calamari which are always fresh and perfectly cooked and served with their drinkable ranchero sauce; for you ranch connoisseurs, it’s a good one! \u003c/p>\n\u003cp>The restaurant owner was a surf instructor in a previous life hence the fresh seafood fare throughout the menu. You can always pick from their great beer selection from local breweries or try their sake-infused cocktails too! The portion sizes will rock your world as I always have a doggie-bag to take home after my meal, so come hungry! Buddy’s has a fantastic happy hour with great pricing and Wednesday is trivia night! I have never had to wait for a table here, but if do come on trivia night come early; it gets pretty hoppin’. Come for the food but stay for the fun! You can always count on Buddy’s for a great meal and a great time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/caen-contee125x125a.jpg\" alt=\"Caen Contee\" title=\"Caen Contee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Caen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chef and High-Tech Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> HRD Smokin’ Grill\u003cbr>\n\u003cstrong>Reviewed Buddy’s Bites and Brews:\u003c/strong> Wednesday, April 10, 2013\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Buddy’s is your neighborhood bar and grill. It’s about seeing friends and enjoying a good beer after work or on the weekend. You don’t go here for the food, though it fills you up; you go here to disconnect, catch a game and then pull into the driveway at home feeling a little more relaxed–unless you took the hot wings challenge! Either way, I’d recommend going in the evening when the atmosphere has a bit more charm, unless you want it to be quiet. In which case, come for the lunch special and bring your own entertainment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/casey-sasner125x125.jpg\" alt=\"Casey Sasner\" title=\"Casey Sasner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Casey\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mom-preneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Lafayette\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Metro Lafayette\u003cbr>\n\u003cstrong>Reviewed Buddy’s Bites and Brews:\u003c/strong> Sunday, April 14, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Buddy’s Bites and Brews is a great spot for a casual meal and drinks. This surf-themed pub serves beer and wine only and has a lively atmosphere. The wait staff is friendly and energetic. It seems clear that the happy and engaged clientele go to Buddy’s for a good time and the vibe is infectious. At most tables, you‘ll see tall two-liter cylinders of draft beer (they call them “pipelines”) so diners can draw from their own tap.\u003c/p>\n\u003cp>We went on family night and I don’t think I’ve ever been to a restaurant that caters to families to this extent. There is a bookcase filled with games like Jenga and Connect Four you can use at your table and kids 12 and under eat free on Sundays. With minimal prodding, our charismatic waiter, JD, proudly told us all about the chef, the owner and weekly specials. We asked him about the most popular dishes and he took us through the menu in a very thoughtful way. \u003c/p>\n\u003cp>The fish tacos are one of the most popular items and for good reason. The piping hot, freshly-breaded cod is served in corn tortillas with fresh pico de gallo and cabbage. A couple of sauces are served on the side– a spicy pink crema and a very spicy buffalo wing sauce. We shared two tacos as an appetizer and I immediately wished I had ordered them as my main dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The cioppino we ordered was really outstanding with tons of fish and shellfish cooked perfectly and swimming in a delicious tomato broth. We ordered a portobello burger which was tasty but a little overwhelmed by the soft egg bun it was served on. The fries were good and so was the clam chowder which is great if you like bacon and who doesn’t? In fact, one of the drinks on the menu is a Buddy’s Bloody Mary which comes in a bacon-rimmed glass! I had a very fresh and tasty tall glass of house-made sangria. The “dessert nachos” were, as our daughter said, “very instagrammable” and tasty but not for the faint of caloric heart! All in all, Buddy’s Bites and Brews is a really fun spot and the chef has a great touch for seafood.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/9629/buddys-bites-and-brews-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8134"
],
"featImg": "checkplease_9677",
"label": "checkplease_9339"
},
"checkplease_9634": {
"type": "posts",
"id": "checkplease_9634",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "9634",
"score": null,
"sort": [
1380163348000
]
},
"guestAuthors": [],
"slug": "metro-lafayette-reviews",
"title": "Metro Lafayette: Reviews",
"publishDate": 1380163348,
"format": "aside",
"headTitle": "Metro Lafayette: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Metro Lafayette: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9612\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9575\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/casey-sasner125x125.jpg\" alt=\"Casey Sasner\" title=\"Casey Sasner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Casey\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mom-preneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Lafayette\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Metro Lafayette\u003cbr>\n\u003cstrong>Reviewed Metro Lafayette:\u003c/strong> Thursday, April 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Metro Lafayette ranks among the great East Bay restaurants because of its stellar food, wine list, cool vibe and vibrant bar. The gorgeous outdoor patio and stylish interiors make it a perfect escape from suburban humdrum. Established over six years ago by experienced restaurateur Jack Moore, locals and visitors are as delighted with the restaurant now as they were when it first opened. The menu changes seasonally and focuses on fresh and locally-sourced ingredients. Chef Steve Jaramillo has constructed dishes that truly reflect the ethic of California cuisine: elegant simplicity in its plating and flavor. \u003c/p>\n\u003cp>I return again and again for my favorite dishes: crispy Brussels sprouts with lemon aioli; miso black cod on a scallion rice cake in a ginger dashi broth; steak salad with spinach, buttermilk blue cheese and caramelized onions; and organic beet salad with chevre and arugula. While these are the highlights for me, no dish disappoints and this kitchen can transform even a humble burger into a gustatory joy. The desserts are always as delicious as they are lovely and cater to a broad array of tastes. The wine list is extensive and thoughtful, reflecting the best regions and offering many that are affordable and available by the glass.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Metro’s staff is as friendly, informed and attentive as any you’d find in the best restaurants in San Francisco and you’ll never see them raise an eyebrow. Split plates, noisy kids, special requests, even adding friends to your table halfway through the meal are welcomed. Metro Lafayette’s neighborly attitude makes the customers keep coming back for more. That’s why on any given day or night, the crowd is lively and engaged, delighting in the food, drinks and atmosphere of this superb restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/tara-oconnor125x125.jpg\" alt=\"Tara OConnor\" title=\"Tara OConnor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Optician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buddy’s Bites and Brews\u003cbr>\n\u003cstrong>Reviewed Metro Lafayette:\u003c/strong> Sunday, April 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We decided to make a night of it and invite some friends to join us here for dinner on a rainy Sunday evening around 6pm. We had a party of seven and I had made a reservation about a week ahead of time. The restaurant was easy to find and located in a Whole Foods Shopping center strip mall. The inside is decorated with sleek, hip modern decor. They also had a back patio with heat lamps that looks like it could be a lot of fun on a hot summer evening. As we walked in you enter through the bar and we noticed two of our other party members sitting at a bar table enjoying a cocktail and glass of wine while they were waiting. There was actual barstool seating and about 3 or four tables in the bar area. There were a few other people at the bar either waiting for tables or just hanging at the bar. We were still waiting for our other guests of our party to arrive so decided to order a drink from their drink menu. I decided to go with the Moscow Mule. \u003c/p>\n\u003cp>Drinks came out just as our final party members arrived and we decided to be seated and bring our drinks to the table. Our table was actually just a few steps from the hostess stand and the bar table we were sitting at (which we all thought was kind of strange because we could see there were plenty of tables inside the actual restaurant) As I looked around I noticed there was the main area of restaurant and they even had an indoor fireplace, but that wasn’t anywhere near our table, unfortunately. Oh well. \u003c/p>\n\u003cp>I enjoyed my Moscow Mule and scanned the menu. The drink was perfect! Mixed to perfection and generous in size. Our group decided to order Meatballs, Duck-confit spring-rolls, Scallops, Truffle Fries and the Tuna Poke.\u003c/p>\n\u003cp>The Meatballs and Spring rolls arrived first. Meatballs were out of this world- moist and delicious. They actually tasted like something your old Italian grandmother would make. I just wish there were more of them! They only gave us four so for our party of seven we had to slice it up in tiny pieces for everyone to try. The spring rolls were tasty and crunchy. I especially enjoyed the dipping sauce for those.\u003c/p>\n\u003cp>Next arrived the cooked to perfection scallops. Again they only gave four, so we had to slice very then to share. The truffle fries were perfectly crispy and just the right amount of truffle oil so it wasn’t over powering, really very delicious. The Poke we all thought was very salty and probably wouldn’t get that again. \u003c/p>\n\u003cp>For my entree I ordered the Halibut and the ($16) Chardonnay (both by recommendation of our waiter). He asked if I like Cilantro if I was ordering that. I said yes and was excited to try it. Knowing flavor profiles, something with cilantro should have a decent amount of kick. Boy was I wrong. I was very, very wrong. \u003c/p>\n\u003cp>My halibut entree arrived and looked amazing. It was garnished with some tiny potatoes that were really tasty and well-seasoned. As I took my first bite of halibut, I thought to myself, where’s the flavor?! The fish was cooked perfectly, but it was bland, bland bland! Especially after our waiter kind of warned me about cilantro I was expecting some punch, but this had none. In fact, I went straight to the salt and pepper shakers to load up on seasoning, which helped somewhat, but with the $22 price tag the dish should be stellar. Sadly, I could’ve made a better sauce for this better at home. The fish was nicely paired with my $16 Chardonnay but as I was drinking it, I noticed the was a bug floating in it. I had to let our waiter know, and he took it away and brought a fresh one. \u003c/p>\n\u003cp>We finished our meal with the Tarte Tatin, very delicious warm apple-y goodness. It had a dollop of crème fraise atop too! The combination of the crust with the warm apple and cream was such a wonderful combination! \u003c/p>\n\u003cp>To sum up my experience, the foreplay of my meal was stellar but when it came to the finale, it was lackluster. All in all, I would go back with a group of girlfriends if I happen to be in Lafayette for drinks and appetizers or drinks and dessert ONLY. Skip the entrees, they are overpriced and underwhelming.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/caen-contee125x125.jpg\" alt=\"Caen Contee\" title=\"Caen Contee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Caen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chef and High-Tech Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> HRD Smokin’ Grill\u003cbr>\n\u003cstrong>Reviewed Metro Lafayette:\u003c/strong> Wednesday, April 17, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Metro is a sophisticated, almost urban corner in otherwise suburban Lafayette. The indoor décor and bar is inviting however it’s the largest outdoor patio in the East Bay that really gives this place its energy. In the summer you’ll need to get here early to secure your table. People flock to the al fresco dining amongst mulberry trees, fragrant lavender and rosemary bushes. The menu features an eclectic mix of California-French dishes, including items like the Duck Confit Spring Rolls with spicy lime dipping sauce and the Gnocchi Parisienne with roasted kabocha squash, leeks, brown butter and sage. While everything was well executed, the dishes never quite delivered on the palate. The wine list, however, is worth a look for its appeal to all budgets and palates, and the service was both attentive and personal.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Casey:\u003c/strong> \"I return again and again for my favorite dishes: crispy Brussels sprouts with lemon aioli; miso black cod on a scallion rice cake in a ginger dashi broth...\"\u003cbr />\u003cstrong>Tara:\u003c/strong> \"All in all, I would go back with a group of girlfriends if I happen to be in Lafayette for drinks and appetizers or drinks and dessert ONLY.\"\u003cbr />\u003cstrong>Caen:\u003c/strong> \"While everything was well executed, the dishes never quite delivered on the palate.\"",
"status": "publish",
"parent": 0,
"modified": 1725580542,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 1285
},
"headData": {
"title": "Metro Lafayette: Reviews | KQED",
"description": "Casey: "I return again and again for my favorite dishes: crispy Brussels sprouts with lemon aioli; miso black cod on a scallion rice cake in a ginger dashi broth..."Tara: "All in all, I would go back with a group of girlfriends if I happen to be in Lafayette for drinks and appetizers or drinks and dessert ONLY."Caen: "While everything was well executed, the dishes never quite delivered on the palate."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Metro Lafayette: Reviews",
"datePublished": "2013-09-25T19:42:28-07:00",
"dateModified": "2024-09-05T16:55:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/9634/metro-lafayette-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Metro Lafayette: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9612\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9575\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/casey-sasner125x125.jpg\" alt=\"Casey Sasner\" title=\"Casey Sasner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Casey\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mom-preneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Lafayette\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Metro Lafayette\u003cbr>\n\u003cstrong>Reviewed Metro Lafayette:\u003c/strong> Thursday, April 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Metro Lafayette ranks among the great East Bay restaurants because of its stellar food, wine list, cool vibe and vibrant bar. The gorgeous outdoor patio and stylish interiors make it a perfect escape from suburban humdrum. Established over six years ago by experienced restaurateur Jack Moore, locals and visitors are as delighted with the restaurant now as they were when it first opened. The menu changes seasonally and focuses on fresh and locally-sourced ingredients. Chef Steve Jaramillo has constructed dishes that truly reflect the ethic of California cuisine: elegant simplicity in its plating and flavor. \u003c/p>\n\u003cp>I return again and again for my favorite dishes: crispy Brussels sprouts with lemon aioli; miso black cod on a scallion rice cake in a ginger dashi broth; steak salad with spinach, buttermilk blue cheese and caramelized onions; and organic beet salad with chevre and arugula. While these are the highlights for me, no dish disappoints and this kitchen can transform even a humble burger into a gustatory joy. The desserts are always as delicious as they are lovely and cater to a broad array of tastes. The wine list is extensive and thoughtful, reflecting the best regions and offering many that are affordable and available by the glass.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Metro’s staff is as friendly, informed and attentive as any you’d find in the best restaurants in San Francisco and you’ll never see them raise an eyebrow. Split plates, noisy kids, special requests, even adding friends to your table halfway through the meal are welcomed. Metro Lafayette’s neighborly attitude makes the customers keep coming back for more. That’s why on any given day or night, the crowd is lively and engaged, delighting in the food, drinks and atmosphere of this superb restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/tara-oconnor125x125.jpg\" alt=\"Tara OConnor\" title=\"Tara OConnor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Optician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buddy’s Bites and Brews\u003cbr>\n\u003cstrong>Reviewed Metro Lafayette:\u003c/strong> Sunday, April 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We decided to make a night of it and invite some friends to join us here for dinner on a rainy Sunday evening around 6pm. We had a party of seven and I had made a reservation about a week ahead of time. The restaurant was easy to find and located in a Whole Foods Shopping center strip mall. The inside is decorated with sleek, hip modern decor. They also had a back patio with heat lamps that looks like it could be a lot of fun on a hot summer evening. As we walked in you enter through the bar and we noticed two of our other party members sitting at a bar table enjoying a cocktail and glass of wine while they were waiting. There was actual barstool seating and about 3 or four tables in the bar area. There were a few other people at the bar either waiting for tables or just hanging at the bar. We were still waiting for our other guests of our party to arrive so decided to order a drink from their drink menu. I decided to go with the Moscow Mule. \u003c/p>\n\u003cp>Drinks came out just as our final party members arrived and we decided to be seated and bring our drinks to the table. Our table was actually just a few steps from the hostess stand and the bar table we were sitting at (which we all thought was kind of strange because we could see there were plenty of tables inside the actual restaurant) As I looked around I noticed there was the main area of restaurant and they even had an indoor fireplace, but that wasn’t anywhere near our table, unfortunately. Oh well. \u003c/p>\n\u003cp>I enjoyed my Moscow Mule and scanned the menu. The drink was perfect! Mixed to perfection and generous in size. Our group decided to order Meatballs, Duck-confit spring-rolls, Scallops, Truffle Fries and the Tuna Poke.\u003c/p>\n\u003cp>The Meatballs and Spring rolls arrived first. Meatballs were out of this world- moist and delicious. They actually tasted like something your old Italian grandmother would make. I just wish there were more of them! They only gave us four so for our party of seven we had to slice it up in tiny pieces for everyone to try. The spring rolls were tasty and crunchy. I especially enjoyed the dipping sauce for those.\u003c/p>\n\u003cp>Next arrived the cooked to perfection scallops. Again they only gave four, so we had to slice very then to share. The truffle fries were perfectly crispy and just the right amount of truffle oil so it wasn’t over powering, really very delicious. The Poke we all thought was very salty and probably wouldn’t get that again. \u003c/p>\n\u003cp>For my entree I ordered the Halibut and the ($16) Chardonnay (both by recommendation of our waiter). He asked if I like Cilantro if I was ordering that. I said yes and was excited to try it. Knowing flavor profiles, something with cilantro should have a decent amount of kick. Boy was I wrong. I was very, very wrong. \u003c/p>\n\u003cp>My halibut entree arrived and looked amazing. It was garnished with some tiny potatoes that were really tasty and well-seasoned. As I took my first bite of halibut, I thought to myself, where’s the flavor?! The fish was cooked perfectly, but it was bland, bland bland! Especially after our waiter kind of warned me about cilantro I was expecting some punch, but this had none. In fact, I went straight to the salt and pepper shakers to load up on seasoning, which helped somewhat, but with the $22 price tag the dish should be stellar. Sadly, I could’ve made a better sauce for this better at home. The fish was nicely paired with my $16 Chardonnay but as I was drinking it, I noticed the was a bug floating in it. I had to let our waiter know, and he took it away and brought a fresh one. \u003c/p>\n\u003cp>We finished our meal with the Tarte Tatin, very delicious warm apple-y goodness. It had a dollop of crème fraise atop too! The combination of the crust with the warm apple and cream was such a wonderful combination! \u003c/p>\n\u003cp>To sum up my experience, the foreplay of my meal was stellar but when it came to the finale, it was lackluster. All in all, I would go back with a group of girlfriends if I happen to be in Lafayette for drinks and appetizers or drinks and dessert ONLY. Skip the entrees, they are overpriced and underwhelming.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/caen-contee125x125.jpg\" alt=\"Caen Contee\" title=\"Caen Contee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Caen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chef and High-Tech Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> HRD Smokin’ Grill\u003cbr>\n\u003cstrong>Reviewed Metro Lafayette:\u003c/strong> Wednesday, April 17, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Metro is a sophisticated, almost urban corner in otherwise suburban Lafayette. The indoor décor and bar is inviting however it’s the largest outdoor patio in the East Bay that really gives this place its energy. In the summer you’ll need to get here early to secure your table. People flock to the al fresco dining amongst mulberry trees, fragrant lavender and rosemary bushes. The menu features an eclectic mix of California-French dishes, including items like the Duck Confit Spring Rolls with spicy lime dipping sauce and the Gnocchi Parisienne with roasted kabocha squash, leeks, brown butter and sage. While everything was well executed, the dishes never quite delivered on the palate. The wine list, however, is worth a look for its appeal to all budgets and palates, and the service was both attentive and personal.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/9634/metro-lafayette-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8135"
],
"featImg": "checkplease_9674",
"label": "checkplease_9339"
},
"checkplease_9467": {
"type": "posts",
"id": "checkplease_9467",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "9467",
"score": null,
"sort": [
1379565666000
]
},
"guestAuthors": [],
"slug": "wood-tavern-reviews",
"title": "Wood Tavern: Reviews",
"publishDate": 1379565666,
"format": "aside",
"headTitle": "Wood Tavern: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Wood Tavern: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9479\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9449\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/paul-loeffler125x125.jpg\" alt=\"Paul Loeffler\" title=\"Paul Loeffler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paul\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wood Tavern\u003cbr>\n\u003cstrong>Reviewed Wood Tavern:\u003c/strong> Sunday, April 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Wood Tavern is a rustic but elegant restaurant that focuses on seasonally fresh signature dishes. The flavors are subtle, fresh and amazing, with the pork chop being my go-to order. With each bite of pork chop you taste a little bit of something new that you missed in previous bites. The meat was tender and juicy, so much so that you didn’t want to share it with anyone, but you knew it would be just plain wrong not to allow others to experience such gustatory pleasures. Most people who live in San Francisco aren’t always willing to make the trek across the Bay Bridge to eat. I would do so in a heartbeat, including driving through rush hour traffic on a Friday evening.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/lisa-smith125x125.jpg\" alt=\"Lisa Smith\" title=\"Lisa Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Campbell\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naschmarkt Restaurant\u003cbr>\n\u003cstrong>Reviewed Wood Tavern:\u003c/strong> Monday, April 8, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nTonight we drove to Oakland to experience what I’ve read to be the most fantastic place to eat. My friends and I were so excited to get there. When I called to make a reservation the lady on the phone was so friendly and accommodating, which made me even more excited to get there. I loved where it was located. However, because it’s a pretty hip part of town, parking was a bit of a struggle. The ambiance of the restaurant was really comfortable and cool. I loved the setting. When we sat down, our waitress came by a few times and helped us out. I asked her to go over the menu with us and she spent about a minute telling us everything was pretty good. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had read the reviews before we got there, so I knew we needed to try the gnocchi; everyone raved about it. When it arrived at the table it looked so beautiful, but when I took a bite, it was really gritty. Everyone at the table agreed with me. We liked the truffle in the sauce but the squash was gummy. Then we tried the sunchoke soup, which was bitter and heavy; strike 2. I ordered the burger because most reviews had said that it was the best. Unfortunately it was served on a burnt baguette, and the burger was way too big for its bread. However, the fries were thin and crispy with herbs and lemon; they were the highlight of my evening. My girlfriends both ordered the halibut, which I tasted and decided it was nothing impressive. Each dish came out looking different; one fish was sizably larger than the other. It felt a little uncomfortable. Overall, I really had a disappointing experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/will-silverthorne125x125.jpg\" alt=\"Will Silverthorne\" title=\"Will Silverthorne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Will\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Tiramisu\u003cbr>\n\u003cstrong>Reviewed Wood Tavern:\u003c/strong> Thursday, April 4, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My wife and I went to the Wood Tavern on a Thursday evening at 6pm. We drove there from the Financial District of San Francisco after work. It was an easy drive and although parking was on the street; we easily found a place right across the street from the restaurant.\u003c/p>\n\u003cp>\tWe had a very hard time getting a reservation beforehand and we found the place was filling up when we arrived at 5:45pm. The atmosphere is casual, comfortable and relaxed. There is seating for 45-50 including the bar. People eat at the bar as it appears to be a restaurant first with a nice bar as a secondary consideration. The bar had a TV on with a local sports event.\u003c/p>\n\u003cp>\tThe tables are close together but not necessarily too close. However, the noise level is quite high and distracting. People were not raucous but the room just seemed to amplify voices and laughter. \u003c/p>\n\u003cp>\tThe meal was wonderful as the quality of the food was very good. My wife and I shared our meals so that we could get a better idea of what was offered. The wine list was extensive and had many wines from California, Oregon, Italy and France. We only ordered by the glass. The Champagne we had was superb and the Pinot was excellent. (see first page)\u003c/p>\n\u003cp>\tAs a starter we had the grilled asparagus which was over the top in taste, presentation, and most importantly it was perfectly cooked. The sauteed baby octopus was very good too; but was over-shadowed by the incredible asparagus dish. The red pepper flakes in the octopus broth put a very definite bite in the dish but it wasn’t too much. Notably, the vegetables in both dishes were perfectly cooked.\u003c/p>\n\u003cp>\tWe had heard a complaint about the service and wait between dishes for Wood Tavern. We found that the service was excellent and the wait between dishes was just right so that you had time to talk and savor the previous flavors from what you had just finished. We did find it difficult to talk at times due to the noise and occasionally you felt that you almost had to shout.\u003c/p>\n\u003cp>\tNow the main courses: The halibut was a dish recently added to their menu. Its presentation was only acceptable but belied the incredible flavor of the dish itself. It should have been served with the clash of cymbals or something. The fish was clearly fresh and moist. It was properly cooked without being overcooked and soft. The crust on top was light and added flavor without detracting from the fish’s own good flavor. Again the vegetables were done perfectly and were very tasty.\u003c/p>\n\u003cp>\tOne of the signature dishes is the pan-roasted half chicken which is boned. The roasted garlic sauce had a very pervasive taste. The dish was very good though I felt the taste of the sauce (confit) detracted from the taste of the chicken itself. The chicken was moist and the skin was toasted perfectly.\u003c/p>\n\u003cp>\tThe portion sizes were generous but not overly so.\u003c/p>\n\u003cp>\tThe coffee was too strong for me even though I like dark, strong coffee. We had heard that their profiteroles were very good. Unfortunately, the ones served to us were not. The profiterole cup crust was stale and the filling of ice cream was ordinary.\u003c/p>\n\u003cp>\tWe met a nice young couple at the table next to us. They are regulars who dine at this restaurant once a week. They gave us some of the history of the restaurant. They mentioned that the staff had remained there from the beginning in 2007 which says a lot about the place, the customers, and the management. They also said that the clientele was mostly from the neighborhood and not many people from outside the immediate community. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\tOur meal took almost two hours and the place was full before we left. I would recommend the Wood Tavern to anyone in the Oakland/Berkeley area and would return there myself when I am in the East Bay. The only drawback was the noise level which is much too high for a restaurant which is going to charge $90/person for a meal, two glasses of wine and tip.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Paul:\u003c/strong> \"The flavors are subtle, fresh and amazing, with the pork chop being my go-to order.\"\u003cbr />\u003cstrong>Lisa:\u003c/strong> \"Unfortunately it (burger) was served on a burnt baguette, and the burger was way too big for its bread. However, the fries were thin and crispy with herbs and lemon; they were the highlight of my evening.\"\u003cbr />\u003cstrong>Will:\u003c/strong> \"As a starter we had the grilled asparagus which was over the top in taste, presentation, and most importantly it was perfectly cooked.\"",
"status": "publish",
"parent": 0,
"modified": 1725580557,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 21,
"wordCount": 1202
},
"headData": {
"title": "Wood Tavern: Reviews | KQED",
"description": "Paul: "The flavors are subtle, fresh and amazing, with the pork chop being my go-to order."Lisa: "Unfortunately it (burger) was served on a burnt baguette, and the burger was way too big for its bread. However, the fries were thin and crispy with herbs and lemon; they were the highlight of my evening."Will: "As a starter we had the grilled asparagus which was over the top in taste, presentation, and most importantly it was perfectly cooked."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Wood Tavern: Reviews",
"datePublished": "2013-09-18T21:41:06-07:00",
"dateModified": "2024-09-05T16:55:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/9467/wood-tavern-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Wood Tavern: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9479\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9449\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/paul-loeffler125x125.jpg\" alt=\"Paul Loeffler\" title=\"Paul Loeffler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paul\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wood Tavern\u003cbr>\n\u003cstrong>Reviewed Wood Tavern:\u003c/strong> Sunday, April 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Wood Tavern is a rustic but elegant restaurant that focuses on seasonally fresh signature dishes. The flavors are subtle, fresh and amazing, with the pork chop being my go-to order. With each bite of pork chop you taste a little bit of something new that you missed in previous bites. The meat was tender and juicy, so much so that you didn’t want to share it with anyone, but you knew it would be just plain wrong not to allow others to experience such gustatory pleasures. Most people who live in San Francisco aren’t always willing to make the trek across the Bay Bridge to eat. I would do so in a heartbeat, including driving through rush hour traffic on a Friday evening.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/lisa-smith125x125.jpg\" alt=\"Lisa Smith\" title=\"Lisa Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Campbell\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naschmarkt Restaurant\u003cbr>\n\u003cstrong>Reviewed Wood Tavern:\u003c/strong> Monday, April 8, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nTonight we drove to Oakland to experience what I’ve read to be the most fantastic place to eat. My friends and I were so excited to get there. When I called to make a reservation the lady on the phone was so friendly and accommodating, which made me even more excited to get there. I loved where it was located. However, because it’s a pretty hip part of town, parking was a bit of a struggle. The ambiance of the restaurant was really comfortable and cool. I loved the setting. When we sat down, our waitress came by a few times and helped us out. I asked her to go over the menu with us and she spent about a minute telling us everything was pretty good. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had read the reviews before we got there, so I knew we needed to try the gnocchi; everyone raved about it. When it arrived at the table it looked so beautiful, but when I took a bite, it was really gritty. Everyone at the table agreed with me. We liked the truffle in the sauce but the squash was gummy. Then we tried the sunchoke soup, which was bitter and heavy; strike 2. I ordered the burger because most reviews had said that it was the best. Unfortunately it was served on a burnt baguette, and the burger was way too big for its bread. However, the fries were thin and crispy with herbs and lemon; they were the highlight of my evening. My girlfriends both ordered the halibut, which I tasted and decided it was nothing impressive. Each dish came out looking different; one fish was sizably larger than the other. It felt a little uncomfortable. Overall, I really had a disappointing experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/will-silverthorne125x125.jpg\" alt=\"Will Silverthorne\" title=\"Will Silverthorne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Will\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Tiramisu\u003cbr>\n\u003cstrong>Reviewed Wood Tavern:\u003c/strong> Thursday, April 4, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My wife and I went to the Wood Tavern on a Thursday evening at 6pm. We drove there from the Financial District of San Francisco after work. It was an easy drive and although parking was on the street; we easily found a place right across the street from the restaurant.\u003c/p>\n\u003cp>\tWe had a very hard time getting a reservation beforehand and we found the place was filling up when we arrived at 5:45pm. The atmosphere is casual, comfortable and relaxed. There is seating for 45-50 including the bar. People eat at the bar as it appears to be a restaurant first with a nice bar as a secondary consideration. The bar had a TV on with a local sports event.\u003c/p>\n\u003cp>\tThe tables are close together but not necessarily too close. However, the noise level is quite high and distracting. People were not raucous but the room just seemed to amplify voices and laughter. \u003c/p>\n\u003cp>\tThe meal was wonderful as the quality of the food was very good. My wife and I shared our meals so that we could get a better idea of what was offered. The wine list was extensive and had many wines from California, Oregon, Italy and France. We only ordered by the glass. The Champagne we had was superb and the Pinot was excellent. (see first page)\u003c/p>\n\u003cp>\tAs a starter we had the grilled asparagus which was over the top in taste, presentation, and most importantly it was perfectly cooked. The sauteed baby octopus was very good too; but was over-shadowed by the incredible asparagus dish. The red pepper flakes in the octopus broth put a very definite bite in the dish but it wasn’t too much. Notably, the vegetables in both dishes were perfectly cooked.\u003c/p>\n\u003cp>\tWe had heard a complaint about the service and wait between dishes for Wood Tavern. We found that the service was excellent and the wait between dishes was just right so that you had time to talk and savor the previous flavors from what you had just finished. We did find it difficult to talk at times due to the noise and occasionally you felt that you almost had to shout.\u003c/p>\n\u003cp>\tNow the main courses: The halibut was a dish recently added to their menu. Its presentation was only acceptable but belied the incredible flavor of the dish itself. It should have been served with the clash of cymbals or something. The fish was clearly fresh and moist. It was properly cooked without being overcooked and soft. The crust on top was light and added flavor without detracting from the fish’s own good flavor. Again the vegetables were done perfectly and were very tasty.\u003c/p>\n\u003cp>\tOne of the signature dishes is the pan-roasted half chicken which is boned. The roasted garlic sauce had a very pervasive taste. The dish was very good though I felt the taste of the sauce (confit) detracted from the taste of the chicken itself. The chicken was moist and the skin was toasted perfectly.\u003c/p>\n\u003cp>\tThe portion sizes were generous but not overly so.\u003c/p>\n\u003cp>\tThe coffee was too strong for me even though I like dark, strong coffee. We had heard that their profiteroles were very good. Unfortunately, the ones served to us were not. The profiterole cup crust was stale and the filling of ice cream was ordinary.\u003c/p>\n\u003cp>\tWe met a nice young couple at the table next to us. They are regulars who dine at this restaurant once a week. They gave us some of the history of the restaurant. They mentioned that the staff had remained there from the beginning in 2007 which says a lot about the place, the customers, and the management. They also said that the clientele was mostly from the neighborhood and not many people from outside the immediate community. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tOur meal took almost two hours and the place was full before we left. I would recommend the Wood Tavern to anyone in the Oakland/Berkeley area and would return there myself when I am in the East Bay. The only drawback was the noise level which is much too high for a restaurant which is going to charge $90/person for a meal, two glasses of wine and tip.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/9467/wood-tavern-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8130"
],
"label": "checkplease_9339"
},
"checkplease_9269": {
"type": "posts",
"id": "checkplease_9269",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "9269",
"score": null,
"sort": [
1378963788000
]
},
"guestAuthors": [],
"slug": "little-shin-shin-restaurant-reviews",
"title": "Little Shin Shin Restaurant: Reviews",
"publishDate": 1378963788,
"format": "aside",
"headTitle": "Little Shin Shin Restaurant: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Little Shin Shin Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9296\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/joan-rosenberg125x125.jpg\" alt=\"Joan Rosenberg\" title=\"Joan Rosenberg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Little Shin Shin Restaurant\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Sunday, April 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This has been my go-to for Chinese food in the East Bay for years, but has only been a hidden gem within Oakland. The menu doesn’t change much, but the quality is consistent and the staff has been around for a long time. The hot and sour soup at this restaurant is what I crave when I am under the weather because it makes me feel good every time. The Shin Shin special dishes, such as Shin Shin Special Prawns are always good bets. However, the cost for what you get is only moderate and there may not be much leftover. I don’t usually have to wait for a table, but there are many times I call to order my favorite soup (they make a vegetarian version for me) and pick it up on the way home. Parking in this neighborhood can be tough, but there is a metered parking lot about two blocks away. I eat at this place a few times a month because it’s convenient, good and reliable food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/christopher-powell125x125.jpg\" alt=\"Christopher Powell\" title=\"Christopher Powell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> College Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Refuge\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Saturday, April 13, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About Little Shin Shin. First, I won’t make another trip to Piedmont just for Little Shin Shin. Was it good? Yes. Was it great? No. It’s a very average Chinese restaurant. They have some dishes I had never heard of, but are apparently classics from a Chinese restaurant in the 1970s. Dishes like Sizzling Rice Soup are sizzling platters of what are apparently Chinese fajitas. The pot stickers needed ginger and more seasoning while the hot and sour soup, which is raved about online, left me disappointed and wanting my mother’s rendition of the soup. The broccoli beef however was superb; it reminded me of the broccoli beef I used to eat two to three times a week at my favorite Chinese restaurant as a child. The chicken lollipops were crunchy and covered in a red sauce of some sort that made it look better than it tasted, not to say it wasn’t tasty, it just looks amazing. The chow mein was also very good with lots of little bits of shrimp, chicken, and Chinese sausage. It had the little bits of cabbage as well but no bean sprouts, which was great because I like my chow mein simple. The portions are very large especially when the dish is around $12; there were plenty of leftovers to take home. When we arrived the restaurant appeared full, but we were seated at a table next to the kitchen door, which was fine other than having to watch the servers constantly walk by. The food came out quickly, however the chicken lollipops took longer than the rest. Our server explained that they are fried twice to ensure they are extra crispy. It was loud but the restaurant was packed with people so that was to be expected. The atmosphere is like a time machine to the late seventies or early eighties with pink walls, brown carpets, classic Chinese restaurant paintings of feudal China, and standard restaurant chairs. You get what you pay for here; the food and beer is cheap, but so is the atmosphere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/scott-shafer125x125.jpg\" alt=\"Scott Shafer\" title=\"Scott Shafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist and Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canela Bistro and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Saturday, April 13, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’d never heard of Little Shin Shin but when we showed up on a Saturday night it was clear many people had. They don’t take reservations for small parties and we were given a number when we showed up. It took about fifteen minutes to be seated, time we happily spent outside on Piedmont watching the lively street scene.\u003c/p>\n\u003cp>Like many Chinese restaurants, Little Shin Shin isn’t much on décor or ambience; but fortunately they more than make up for it with their food. Our very helpful and friendly waiter (who we also found out later is the manager) steered us in a great direction, making sure we had a variety of dishes – even pointing out when we ordered two dishes with a similar sauce so we could try something different.\u003c/p>\n\u003cp>We started out with a Chinese staple – won ton soup. Unlike some brothier varieties, this one was hearty with a nicely flavored stock and some fresh cooked vegetables (snow peas). Our dining companions were friends who live in the neighborhood. They said the won tons can be a little inconsistent but assured us this was a good night.\u003c/p>\n\u003cp>The entrees were stellar, especially the prawns. They were lightly breaded and fried and came in a hot and sour sauce that was so good I drained what was left at the end to eat over my rice! Very simple, but satisfying. The sizzling platter with chicken, beef and prawns also has a very rich flavor – spicy but not\u003cbr>\noverpowering. It was packed with vegetables (broccoli, mushrooms, baby corn and carrots) and a delicious and flavorful sauce. My least favorite entrée was the asparagus chicken. It was a little bland and the chicken had a processed texture to it. It could have used some more punch – pepper or something. That said however, the asparagus was perfectly cooked. The dry-cooked green beans were also excellent – great taste and texture with a hot pepper finish that was not overpowering. Expertly cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We could have eaten more of everything – although the portion sizes were fair, especially given the price. “Dessert” was simple and typical – oranges (very juicy) and fortune cookies. The restaurant was bustling – for good reason – but we were easily able to have a conversation without shouting. We were pleasantly surprised when the bill came — $25 each including tip and beer.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Joan:\u003c/strong> \"The hot and sour soup at this restaurant is what I crave when I am under the weather because it makes me feel good every time.\"\u003cbr />\u003cstrong>Christopher:\u003c/strong> \"The broccoli beef however was superb; it reminded me of the broccoli beef I used to eat two to three times a week at my favorite Chinese restaurant as a child.\"\u003cbr />\u003cstrong>Scott:\u003c/strong> \"The entrees were stellar, especially the prawns.\"\u003cbr /> ",
"status": "publish",
"parent": 0,
"modified": 1725580564,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 15,
"wordCount": 1023
},
"headData": {
"title": "Little Shin Shin Restaurant: Reviews | KQED",
"description": "Joan: "The hot and sour soup at this restaurant is what I crave when I am under the weather because it makes me feel good every time."Christopher: "The broccoli beef however was superb; it reminded me of the broccoli beef I used to eat two to three times a week at my favorite Chinese restaurant as a child."Scott: "The entrees were stellar, especially the prawns." ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Little Shin Shin Restaurant: Reviews",
"datePublished": "2013-09-11T22:29:48-07:00",
"dateModified": "2024-09-05T16:56:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/9269/little-shin-shin-restaurant-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Little Shin Shin Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9296\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/joan-rosenberg125x125.jpg\" alt=\"Joan Rosenberg\" title=\"Joan Rosenberg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Little Shin Shin Restaurant\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Sunday, April 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This has been my go-to for Chinese food in the East Bay for years, but has only been a hidden gem within Oakland. The menu doesn’t change much, but the quality is consistent and the staff has been around for a long time. The hot and sour soup at this restaurant is what I crave when I am under the weather because it makes me feel good every time. The Shin Shin special dishes, such as Shin Shin Special Prawns are always good bets. However, the cost for what you get is only moderate and there may not be much leftover. I don’t usually have to wait for a table, but there are many times I call to order my favorite soup (they make a vegetarian version for me) and pick it up on the way home. Parking in this neighborhood can be tough, but there is a metered parking lot about two blocks away. I eat at this place a few times a month because it’s convenient, good and reliable food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/christopher-powell125x125.jpg\" alt=\"Christopher Powell\" title=\"Christopher Powell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> College Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Refuge\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Saturday, April 13, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About Little Shin Shin. First, I won’t make another trip to Piedmont just for Little Shin Shin. Was it good? Yes. Was it great? No. It’s a very average Chinese restaurant. They have some dishes I had never heard of, but are apparently classics from a Chinese restaurant in the 1970s. Dishes like Sizzling Rice Soup are sizzling platters of what are apparently Chinese fajitas. The pot stickers needed ginger and more seasoning while the hot and sour soup, which is raved about online, left me disappointed and wanting my mother’s rendition of the soup. The broccoli beef however was superb; it reminded me of the broccoli beef I used to eat two to three times a week at my favorite Chinese restaurant as a child. The chicken lollipops were crunchy and covered in a red sauce of some sort that made it look better than it tasted, not to say it wasn’t tasty, it just looks amazing. The chow mein was also very good with lots of little bits of shrimp, chicken, and Chinese sausage. It had the little bits of cabbage as well but no bean sprouts, which was great because I like my chow mein simple. The portions are very large especially when the dish is around $12; there were plenty of leftovers to take home. When we arrived the restaurant appeared full, but we were seated at a table next to the kitchen door, which was fine other than having to watch the servers constantly walk by. The food came out quickly, however the chicken lollipops took longer than the rest. Our server explained that they are fried twice to ensure they are extra crispy. It was loud but the restaurant was packed with people so that was to be expected. The atmosphere is like a time machine to the late seventies or early eighties with pink walls, brown carpets, classic Chinese restaurant paintings of feudal China, and standard restaurant chairs. You get what you pay for here; the food and beer is cheap, but so is the atmosphere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/scott-shafer125x125.jpg\" alt=\"Scott Shafer\" title=\"Scott Shafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist and Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canela Bistro and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Saturday, April 13, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’d never heard of Little Shin Shin but when we showed up on a Saturday night it was clear many people had. They don’t take reservations for small parties and we were given a number when we showed up. It took about fifteen minutes to be seated, time we happily spent outside on Piedmont watching the lively street scene.\u003c/p>\n\u003cp>Like many Chinese restaurants, Little Shin Shin isn’t much on décor or ambience; but fortunately they more than make up for it with their food. Our very helpful and friendly waiter (who we also found out later is the manager) steered us in a great direction, making sure we had a variety of dishes – even pointing out when we ordered two dishes with a similar sauce so we could try something different.\u003c/p>\n\u003cp>We started out with a Chinese staple – won ton soup. Unlike some brothier varieties, this one was hearty with a nicely flavored stock and some fresh cooked vegetables (snow peas). Our dining companions were friends who live in the neighborhood. They said the won tons can be a little inconsistent but assured us this was a good night.\u003c/p>\n\u003cp>The entrees were stellar, especially the prawns. They were lightly breaded and fried and came in a hot and sour sauce that was so good I drained what was left at the end to eat over my rice! Very simple, but satisfying. The sizzling platter with chicken, beef and prawns also has a very rich flavor – spicy but not\u003cbr>\noverpowering. It was packed with vegetables (broccoli, mushrooms, baby corn and carrots) and a delicious and flavorful sauce. My least favorite entrée was the asparagus chicken. It was a little bland and the chicken had a processed texture to it. It could have used some more punch – pepper or something. That said however, the asparagus was perfectly cooked. The dry-cooked green beans were also excellent – great taste and texture with a hot pepper finish that was not overpowering. Expertly cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We could have eaten more of everything – although the portion sizes were fair, especially given the price. “Dessert” was simple and typical – oranges (very juicy) and fortune cookies. The restaurant was bustling – for good reason – but we were easily able to have a conversation without shouting. We were pleasantly surprised when the bill came — $25 each including tip and beer.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/9269/little-shin-shin-restaurant-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8124"
],
"label": "checkplease_9339"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"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.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"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",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"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": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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/",
"meta": {
"site": "news",
"source": "npr"
},
"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",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"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.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"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.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?category=east-bay-reviews": {
"isFetching": false,
"latestQuery": {
"from": 108,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 153,
"relation": "eq"
},
"items": [
"checkplease_10940",
"checkplease_10847",
"checkplease_10684",
"checkplease_10587",
"checkplease_10450",
"checkplease_10355",
"checkplease_10358",
"checkplease_9809",
"checkplease_9629",
"checkplease_9634",
"checkplease_9467",
"checkplease_9269"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"checkplease_category_east-bay-reviews": {
"isLoading": true
},
"checkplease_3730": {
"type": "terms",
"id": "checkplease_3730",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3730",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 146,
"slug": "east-bay-reviews",
"isLoading": false,
"link": "/checkplease/category/east-bay-reviews"
},
"checkplease_9339": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"found": true
},
"relationships": {},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"link": "/checkplease/program/check-please"
},
"checkplease_10": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"link": "/checkplease/category/reviews"
},
"checkplease_8183": {
"type": "terms",
"id": "checkplease_8183",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8183",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Italian Colors",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Italian Colors Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 550,
"slug": "italian-colors",
"isLoading": false,
"link": "/checkplease/tag/italian-colors"
},
"checkplease_8176": {
"type": "terms",
"id": "checkplease_8176",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8176",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Massimo's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Massimo's Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 543,
"slug": "massimos",
"isLoading": false,
"link": "/checkplease/tag/massimos"
},
"checkplease_8172": {
"type": "terms",
"id": "checkplease_8172",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8172",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pican",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pican Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 539,
"slug": "pican",
"isLoading": false,
"link": "/checkplease/tag/pican"
},
"checkplease_8168": {
"type": "terms",
"id": "checkplease_8168",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8168",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Zut! On Fourth",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Zut! On Fourth Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 535,
"slug": "zut-on-fourth",
"isLoading": false,
"link": "/checkplease/tag/zut-on-fourth"
},
"checkplease_8165": {
"type": "terms",
"id": "checkplease_8165",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8165",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fredericos Tapas & Wine Bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fredericos Tapas & Wine Bar Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 532,
"slug": "fredericos-tapas-wine-bar",
"isLoading": false,
"link": "/checkplease/tag/fredericos-tapas-wine-bar"
},
"checkplease_8158": {
"type": "terms",
"id": "checkplease_8158",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8158",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Smoke Berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Smoke Berkeley Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 525,
"slug": "smoke-berkeley",
"isLoading": false,
"link": "/checkplease/tag/smoke-berkeley"
},
"checkplease_8159": {
"type": "terms",
"id": "checkplease_8159",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8159",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Paradiso",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Paradiso Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 526,
"slug": "paradiso",
"isLoading": false,
"link": "/checkplease/tag/paradiso"
},
"checkplease_8141": {
"type": "terms",
"id": "checkplease_8141",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8141",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chavez Supermarket & Taqueria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chavez Supermarket & Taqueria Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 508,
"slug": "chavez-supermarket-taqueria",
"isLoading": false,
"link": "/checkplease/tag/chavez-supermarket-taqueria"
},
"checkplease_8134": {
"type": "terms",
"id": "checkplease_8134",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8134",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Buddy's Bites and Brews",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Buddy's Bites and Brews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 501,
"slug": "buddys-bites-and-brews",
"isLoading": false,
"link": "/checkplease/tag/buddys-bites-and-brews"
},
"checkplease_8135": {
"type": "terms",
"id": "checkplease_8135",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8135",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Metro Lafayette",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Metro Lafayette Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 502,
"slug": "metro-lafayette",
"isLoading": false,
"link": "/checkplease/tag/metro-lafayette"
},
"checkplease_8130": {
"type": "terms",
"id": "checkplease_8130",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8130",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Wood Tavern",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Wood Tavern Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 497,
"slug": "wood-tavern",
"isLoading": false,
"link": "/checkplease/tag/wood-tavern"
},
"checkplease_8124": {
"type": "terms",
"id": "checkplease_8124",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8124",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Little Shin Shin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Little Shin Shin Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 491,
"slug": "little-shin-shin",
"isLoading": false,
"link": "/checkplease/tag/little-shin-shin"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
