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
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wgoodfriend": {
"type": "authors",
"id": "2006",
"meta": {
"index": "authors_1716337520",
"id": "2006",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wgoodfriend",
"email": "cooking@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "jpepinheart",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wgoodfriend"
},
"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": 11
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?category=east-bay-reviews",
"seeMore": false,
"paginated": true,
"page": 11
}
},
{
"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_9154": {
"type": "posts",
"id": "checkplease_9154",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "9154",
"score": null,
"sort": [
1378359486000
]
},
"guestAuthors": [],
"slug": "encuentro-cafe-and-wine-bar-reviews",
"title": "encuentro café and wine bar: Reviews [CLOSED]",
"publishDate": 1378359486,
"format": "aside",
"headTitle": "encuentro café and wine bar: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>encuentro café and wine bar: Reviews\u003c/strong> | \u003ca href=\"https://ww2.kqed.org/checkplease/2013/09/04/encuentro-cafe-and-wine-bar-restaurant-info/>restaurant%20info%20+%20video</a>%20%7C%20<a%20href=\" http:>full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/08/michelle-dwyer125x125.jpg\" alt=\"Michelle Dwyer\" title=\"Michelle Dwyer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michelle\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Coach and Nutrition Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> encuentro café and wine bar\u003cbr>\n\u003cstrong>Reviewed encuentro café and wine bar:\u003c/strong> Saturday, April 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>encuentro café and wine bar creates flavorful, nourishing and delicious vegetarian and vegan food in an atmosphere that is inviting and cozy. The food is always fresh and inventive, the wine list options are well-considered, and the wait staff is ready to answer any questions or offer suggestions. encuentro means “to meet, gather, encounter” and I think that is a perfect description of this charming Oakland dining experience.\u003cbr>\nSince much of the food is local and organic, their menu changes with the seasons. In general they serve small bites, salads, bruschetta, and then a variety of smaller meals ranging from inventive sandwiches to fresh takes on dishes like gnocchi, quesadillas or polenta. The menu is always interesting and lovingly prepared and really celebrates the quality and flavor of seasonal foods. They also have amazing desserts, some of which are dairy-free, like tiramisu, hazelnut pudding and their amazing chocolate cake.\u003c/p>\n\u003cp>For my most recent visit, I went there to celebrate my birthday with my husband and three friends. It was so much fun to order so many different foods and share them. The flavors of the food are really highlighted through creative pairings like dates with macadamia nut pate and walnut honey for a lovely appetizer or the bruschetta with roasted beets, hazelnuts, macadamia nut “cheese” and golden balsamic reduction. Each of the dishes offered something both surprising and comforting in their tastes, combining earthy flavors with sweet and spicy in an excellent balance. The dark green salad with kale, arugula, roasted beets, and cashew cheese was perfectly dressed and rich without being heavy; it was also well-plated in a deconstructed style that made sharing a great experience. \u003c/p>\n\u003cp>Everything in the restaurant is vegetarian and many of the plates can be made vegan. However, rather than finding replacements for meat, encuentro selects quality foods in delicious combinations that really celebrate the wonders and flavor of the food. Since it is also a wine bar, the well-thought out and varied wine list also needs to be acknowledged. One of my favorite things to do is to get the wine flight because you can choose which three wines you want from the list, making it a great way to try new wines or pair different wines with different small plates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>encuentro has managed to make its small location feel open and welcoming with large windows, modern yet cozy eco-friendly décor, and delightful touches like fresh flowers on the tables. It is a great place to make an evening out of, to share food and wine and conversation for hours, or also a good place to come in for a salad, bruschetta and glass of wine. This place can be a special occasion destination or a light meal before or after a show in Jack London.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/08/jack-salamy125x125.jpg\" alt=\"Jack Salamy\" title=\"Jack Salamy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jack\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Longshoreman\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aslam’s Rasoi\u003cbr>\n\u003cstrong>Reviewed encuentro café and wine bar:\u003c/strong> Saturday, April 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>encuentro is located in an up and coming part of the Jack London neighborhood of Oakland. Parking in the evening is easy and it’s conveniently located less than a block from the Oakland Amtrak station. The ambiance is loud but fun. Everyone is friendly, from the staff to the patrons. \u003c/p>\n\u003cp>Trying a vegetarian restaurant would not be first on my list however, encuentro has convinced me otherwise. My favorite was the bruschetta with roasted beets, goat cheese with a balsamic reduction and chives. The bruschetta was crispy and the sweet and savory flavors in every bite popped in your mouth and had me ordering seconds! The flavors were a great combination with the Kings Ridge Pinot Noir. This bruschetta is one of the best things I have ever tasted and I highly recommend it. \u003c/p>\n\u003cp>The quesadilla was recommended by a patron that had dined there the night before. He had loved it so much he returned the following evening, so I took his recommendation and ordered it. The quesadilla had cheddar cheese and a few whole beans (not too much), however it was very bland. What made the dish was the green salad that accompanied the quesadilla. The green salad was light, fresh, and crispy with one of the best champagne vinaigrettes I’ve ever tasted. \u003c/p>\n\u003cp>The vegan chocolate cake was very moist; one wouldn’t even realize it was vegan. Delicious! \u003c/p>\n\u003cp>My other favorite dish was the deviled eggs. The eggs are whipped, topped with paprika, and both sweet and savory. You can taste the sweet pickle juice in the recipe. It took me back to the way my mom used to make them.\u003c/p>\n\u003cp>One thing I recommend they should include in their menu is gluten-free bread; I was surprised that they don’t offer it. \u003c/p>\n\u003cp>Trying a vegetarian restaurant changed my mind about vegetarian food. I’ll be back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/08/jill-hamilton125x125.jpg\" alt=\"Jill Hamilton\" title=\"Jill Hamilton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Horse Trainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Poesia\u003cbr>\n\u003cstrong>Reviewed encuentro café and wine bar:\u003c/strong> Saturday, April 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>encuentro was fantastic! The parking was easy and the restaurant is a really cool space with fun art and an interesting cork bar top. It is light and bright with outdoor seating and plate glass windows so you get to see folks walking past. It is small so even though we arrived at 6, without a reservation we were seated at the counter. The noise level was fine and the energy was great. The staff was super knowledgeable and attentive and happy to answer any questions. \u003c/p>\n\u003cp>We started with the Stomping Girl Pinot which I had never heard of. The wine was rich and the pour generous. \u003c/p>\n\u003cp>Next came the stuffed dates and macadamia nut paste. The dates were sweet and melted in your mouth and the macadamia nut paste was flavorful and the perfect pairing with the balsamic cherry reduction sauce that we wiped off the plate because we wanted to get every last bit of it.\u003c/p>\n\u003cp>The delicious salads were layered with texture and flavor. The citrus, chicory and avocado salad was a great mix of lettuces and had farm fresh lettuces, soft goat cheese and a great crunch of hazelnuts. The fresh citrus of the blood oranges played up the subtle champagne vinaigrette dressing.\u003c/p>\n\u003cp>The Dark Green salad was thoughtfully composed and one of the most artistic salads I have ever seen. It was fresh and soft kale, arugula with a hint of heat and surprise elements in every bite. The crunch of the fennel and the toasted pecans added a great texture and the roasted beets and apples combined with the French lentils made every bite a wonderful combination of flavors. The Little Gem Caesar was a treat with watermelon radishes providing a great crunch.\u003c/p>\n\u003cp>Our mains were great and we only ordered two to share because we were so tempted by the dessert selections that we wanted to save room. The Open Faced Tempeh Reuben was so authentic that you could have closed your eyes and thought you were actually eating a reuben made with meat. The braised red cabbage with apples was delicious and a brilliant substitution for the often bland coleslaw that can sometimes go with reubens. The bread was great and the portions huge.\u003c/p>\n\u003cp>The Hijiki sea cakes were a thing of beauty and served with a house made tartar sauce and a chili jam that had just the right amount of heat. The cakes stayed together and the flavors came together perfectly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Desserts were masterful. The coconut vanilla pudding was light and smooth and had a delicate flavor. The raw apple raspberry pie with a pecan crumble crust was crunchy with a light and tasty soy whipped cream. The piece-de-resistance in my mind was the chocolate cake which was light and fluffy without being dry. It had a chocolate ganache frosting and we could not stop eating it. I finished it off with the last of my Pinot and it was a few bites of heaven. All in all it was a fabulous meal and a great experience with attention to every detail and I would go back anytime.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Michelle:\u003c/strong> \"They also have amazing desserts, some of which are dairy-free, like tiramisu, hazelnut pudding and their amazing chocolate cake.\"\u003cbr />\u003cstrong>Jack:\u003c/strong> \"My favorite was the bruschetta with roasted beets, goat cheese with a balsamic reduction and chives.\"\u003cbr />\u003cstrong>Jill:\u003c/strong> \"The delicious salads were layered with texture and flavor.\"",
"status": "publish",
"parent": 0,
"modified": 1725580585,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 25,
"wordCount": 1399
},
"headData": {
"title": "encuentro café and wine bar: Reviews [CLOSED] | KQED",
"description": "Michelle: "They also have amazing desserts, some of which are dairy-free, like tiramisu, hazelnut pudding and their amazing chocolate cake."Jack: "My favorite was the bruschetta with roasted beets, goat cheese with a balsamic reduction and chives."Jill: "The delicious salads were layered with texture and flavor."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "encuentro café and wine bar: Reviews [CLOSED]",
"datePublished": "2013-09-04T22:38:06-07:00",
"dateModified": "2024-09-05T16:56:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/9154/encuentro-cafe-and-wine-bar-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>encuentro café and wine bar: Reviews\u003c/strong> | \u003ca href=\"https://ww2.kqed.org/checkplease/2013/09/04/encuentro-cafe-and-wine-bar-restaurant-info/>restaurant%20info%20+%20video</a>%20%7C%20<a%20href=\" http:>full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/08/michelle-dwyer125x125.jpg\" alt=\"Michelle Dwyer\" title=\"Michelle Dwyer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michelle\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Coach and Nutrition Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> encuentro café and wine bar\u003cbr>\n\u003cstrong>Reviewed encuentro café and wine bar:\u003c/strong> Saturday, April 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>encuentro café and wine bar creates flavorful, nourishing and delicious vegetarian and vegan food in an atmosphere that is inviting and cozy. The food is always fresh and inventive, the wine list options are well-considered, and the wait staff is ready to answer any questions or offer suggestions. encuentro means “to meet, gather, encounter” and I think that is a perfect description of this charming Oakland dining experience.\u003cbr>\nSince much of the food is local and organic, their menu changes with the seasons. In general they serve small bites, salads, bruschetta, and then a variety of smaller meals ranging from inventive sandwiches to fresh takes on dishes like gnocchi, quesadillas or polenta. The menu is always interesting and lovingly prepared and really celebrates the quality and flavor of seasonal foods. They also have amazing desserts, some of which are dairy-free, like tiramisu, hazelnut pudding and their amazing chocolate cake.\u003c/p>\n\u003cp>For my most recent visit, I went there to celebrate my birthday with my husband and three friends. It was so much fun to order so many different foods and share them. The flavors of the food are really highlighted through creative pairings like dates with macadamia nut pate and walnut honey for a lovely appetizer or the bruschetta with roasted beets, hazelnuts, macadamia nut “cheese” and golden balsamic reduction. Each of the dishes offered something both surprising and comforting in their tastes, combining earthy flavors with sweet and spicy in an excellent balance. The dark green salad with kale, arugula, roasted beets, and cashew cheese was perfectly dressed and rich without being heavy; it was also well-plated in a deconstructed style that made sharing a great experience. \u003c/p>\n\u003cp>Everything in the restaurant is vegetarian and many of the plates can be made vegan. However, rather than finding replacements for meat, encuentro selects quality foods in delicious combinations that really celebrate the wonders and flavor of the food. Since it is also a wine bar, the well-thought out and varied wine list also needs to be acknowledged. One of my favorite things to do is to get the wine flight because you can choose which three wines you want from the list, making it a great way to try new wines or pair different wines with different small plates.\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>encuentro has managed to make its small location feel open and welcoming with large windows, modern yet cozy eco-friendly décor, and delightful touches like fresh flowers on the tables. It is a great place to make an evening out of, to share food and wine and conversation for hours, or also a good place to come in for a salad, bruschetta and glass of wine. This place can be a special occasion destination or a light meal before or after a show in Jack London.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/08/jack-salamy125x125.jpg\" alt=\"Jack Salamy\" title=\"Jack Salamy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jack\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Longshoreman\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aslam’s Rasoi\u003cbr>\n\u003cstrong>Reviewed encuentro café and wine bar:\u003c/strong> Saturday, April 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>encuentro is located in an up and coming part of the Jack London neighborhood of Oakland. Parking in the evening is easy and it’s conveniently located less than a block from the Oakland Amtrak station. The ambiance is loud but fun. Everyone is friendly, from the staff to the patrons. \u003c/p>\n\u003cp>Trying a vegetarian restaurant would not be first on my list however, encuentro has convinced me otherwise. My favorite was the bruschetta with roasted beets, goat cheese with a balsamic reduction and chives. The bruschetta was crispy and the sweet and savory flavors in every bite popped in your mouth and had me ordering seconds! The flavors were a great combination with the Kings Ridge Pinot Noir. This bruschetta is one of the best things I have ever tasted and I highly recommend it. \u003c/p>\n\u003cp>The quesadilla was recommended by a patron that had dined there the night before. He had loved it so much he returned the following evening, so I took his recommendation and ordered it. The quesadilla had cheddar cheese and a few whole beans (not too much), however it was very bland. What made the dish was the green salad that accompanied the quesadilla. The green salad was light, fresh, and crispy with one of the best champagne vinaigrettes I’ve ever tasted. \u003c/p>\n\u003cp>The vegan chocolate cake was very moist; one wouldn’t even realize it was vegan. Delicious! \u003c/p>\n\u003cp>My other favorite dish was the deviled eggs. The eggs are whipped, topped with paprika, and both sweet and savory. You can taste the sweet pickle juice in the recipe. It took me back to the way my mom used to make them.\u003c/p>\n\u003cp>One thing I recommend they should include in their menu is gluten-free bread; I was surprised that they don’t offer it. \u003c/p>\n\u003cp>Trying a vegetarian restaurant changed my mind about vegetarian food. I’ll be back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/08/jill-hamilton125x125.jpg\" alt=\"Jill Hamilton\" title=\"Jill Hamilton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Horse Trainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Poesia\u003cbr>\n\u003cstrong>Reviewed encuentro café and wine bar:\u003c/strong> Saturday, April 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>encuentro was fantastic! The parking was easy and the restaurant is a really cool space with fun art and an interesting cork bar top. It is light and bright with outdoor seating and plate glass windows so you get to see folks walking past. It is small so even though we arrived at 6, without a reservation we were seated at the counter. The noise level was fine and the energy was great. The staff was super knowledgeable and attentive and happy to answer any questions. \u003c/p>\n\u003cp>We started with the Stomping Girl Pinot which I had never heard of. The wine was rich and the pour generous. \u003c/p>\n\u003cp>Next came the stuffed dates and macadamia nut paste. The dates were sweet and melted in your mouth and the macadamia nut paste was flavorful and the perfect pairing with the balsamic cherry reduction sauce that we wiped off the plate because we wanted to get every last bit of it.\u003c/p>\n\u003cp>The delicious salads were layered with texture and flavor. The citrus, chicory and avocado salad was a great mix of lettuces and had farm fresh lettuces, soft goat cheese and a great crunch of hazelnuts. The fresh citrus of the blood oranges played up the subtle champagne vinaigrette dressing.\u003c/p>\n\u003cp>The Dark Green salad was thoughtfully composed and one of the most artistic salads I have ever seen. It was fresh and soft kale, arugula with a hint of heat and surprise elements in every bite. The crunch of the fennel and the toasted pecans added a great texture and the roasted beets and apples combined with the French lentils made every bite a wonderful combination of flavors. The Little Gem Caesar was a treat with watermelon radishes providing a great crunch.\u003c/p>\n\u003cp>Our mains were great and we only ordered two to share because we were so tempted by the dessert selections that we wanted to save room. The Open Faced Tempeh Reuben was so authentic that you could have closed your eyes and thought you were actually eating a reuben made with meat. The braised red cabbage with apples was delicious and a brilliant substitution for the often bland coleslaw that can sometimes go with reubens. The bread was great and the portions huge.\u003c/p>\n\u003cp>The Hijiki sea cakes were a thing of beauty and served with a house made tartar sauce and a chili jam that had just the right amount of heat. The cakes stayed together and the flavors came together perfectly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Desserts were masterful. The coconut vanilla pudding was light and smooth and had a delicate flavor. The raw apple raspberry pie with a pecan crumble crust was crunchy with a light and tasty soy whipped cream. The piece-de-resistance in my mind was the chocolate cake which was light and fluffy without being dry. It had a chocolate ganache frosting and we could not stop eating it. I finished it off with the last of my Pinot and it was a few bites of heaven. All in all it was a fabulous meal and a great experience with attention to every detail and I would go back anytime.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/9154/encuentro-cafe-and-wine-bar-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8123"
],
"label": "checkplease_9339"
},
"checkplease_8987": {
"type": "posts",
"id": "checkplease_8987",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "8987",
"score": null,
"sort": [
1368675504000
]
},
"guestAuthors": [],
"slug": "guerilla-cafe-reviews",
"title": "Guerilla Café: Reviews [CLOSED]",
"publishDate": 1368675504,
"format": "aside",
"headTitle": "Guerilla Café: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Guerilla Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8942\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8907\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Lyrics Born\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/05/lyrics-born125x125a.jpg\" alt=\"Lyrics Born\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lyrics Born\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rapper/Author/Producer/Songwriter\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Guerilla Café\u003cbr>\n\u003cstrong>Reviewed Guerilla Café:\u003c/strong> Saturday, March 2, 2013\u003cbr>\n\u003c/p>\n\u003cp>I love Guerilla Café. Every time I either leave for tour or come home from tour, I make sure I stop by for brunch at their Berkeley, Gourmet Ghetto location. All the ingredients are delicious, fresh, seasonal, mostly organic, and locally sourced. All the recipes are very honest, and are house-made right down to the maple syrup, the aioli spread, and the barrel-aged hot sauce. The atmosphere is very lively and unique, with hip-hop, jazz, vintage soul and Latin and Afro-beat all on shuffle. Many of the materials used to create the cafe were re-purposed, from the tile to the 30+ year old stackable Eames shell chairs that surround the tables. The food is very reasonable given the quality, and that’s why it seems to be a local favorite. I personally love the house-made soups, waffles, and Panini. The wait for a table can be a touch long, due to its small size and large popularity, as can the wait for the food, for the same reason, but I’ve never been disappointed. They showcase emerging art and artists on the walls regularly, so there is always something new to look at. After ordering at the counter you are given a number card which has the photo and biography of an unsung revolutionary from somewhere around the world. This is consistent in keeping with the name and ethos of “Guerilla” Café and so reminds me of what Berkeley and the East Bay is all about, and what makes it unique.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Scott Nelson\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/05/scott-nelson125x125.jpg\" alt=\"Scott Nelson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Tax Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Radius Restaurant and Café\u003cbr>\n\u003cstrong>Reviewed Guerilla Café:\u003c/strong> Sunday, February 10, 2013\u003cbr>\n\u003c/p>\n\u003cp>Guerilla Café is a local neighborhood café in North Berkeley that clearly caters to the locals. Given the amount of retail in the surrounding neighborhood, parking is not the easiest, even with metered parking on Shattuck and neighborhood parking on the side streets. GC has very limited seating though it does boast a few outdoor tables, albeit shoved tightly together. The décor is certainly nothing to write home about. The bar seating area overlooks the open kitchen giving it the feel of an old diner. With menu items limited to breakfast & lunch, the selections are very limited mostly consisting of various egg and salad options. One thing GC can brag about: it serves Blue Bottle Coffee. The food was somewhat average, but not terrible by any stretch of the imagination. And the food did appear fresh. That being said, I wouldn’t cross a bridge or drive through a tunnel to come here. It definitely has a neighborhood feel in an area that is otherwise becoming overrun with chain retail stores. So it’s got that going for it. The staff was polite and pleasant. Food was served in a timely manner. Personally, GC is a little hippy dippy for my taste but it’s perfect for local Berkeley residents who want to chill over a morning cup of Blue Bottle.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Emily Butler\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/05/emily-butler125x125.jpg\" alt=\"Emily Butler\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Food and Wine Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hunan Home’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Guerilla Café:\u003c/strong> Friday, February 22, 2013\u003cbr>\n\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Guerilla Café is a fun, hip, breakfast/lunch spot located in Berkeley. We arrived on a Sunday around 11am and were pleasantly surprised there wasn’t a line—I’m so used to waiting in lines at overcrowded breakfast/brunch spots in the city. The café is very small with a funky urban feel that’s enlivened with great music. The staff was friendly and seemed as though they really enjoyed their work. Orders are taken at the counter and you can pick your seat at the counter or table. I was very surprised how quickly our coffees were brought out, which definitely set a nice tone for the meal. We ordered a variety of dishes, including their Waffle of the Day: Lemon Poppy seed. The waffle had a gorgeous color, crisp exterior and fluffy middle. The maple syrup was hot—a much appreciated touch. A generous dollop of crème fraiche was positioned in the center of the waffle, which I did not particularly enjoy, but appreciated. Next was a Cinnamon Challah Toast, which was absolutely lovely. Light with a fantastic crusty outside and chewy center, this challah boasted a big cinnamon flavor. Served with a delicious, tart berry jam and fresh fruit—this was by far my favorite dish. We also enjoyed the Organic Savory Polenta with grilled mushrooms, sun dried tomatoes, Parmesan & chives. The mushrooms were perfectly cooked with a delicious sear, and the polenta had a delicious, rich flavor. I wish that the egg on top was soft poached or fried so there was some delicious runny yolk to swirl into the polenta, but the egg seemed hard-boiled. We also ordered the Prosciutto Plate with eggs and toast. I loved the concept of this dish as I prefer savory to sweet breakfasts. The bread was perfectly toasted, and the prosciutto was delicious. It was served with a small medley of cucumber, tomatoes and olives on the side, which was very lovely. Again, I was disappointed the eggs were hard poached as I much prefer a soft poach—so I would definitely specify which you desire if you order this dish and the polenta dish. The portions were adequate and I would recommend ordering several different items to share. Guerilla Café is a great little neighborhood spot and if I lived in the area I would definitely frequent this fun, spirited café frequently.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Lyrics Born:\u003c/strong> \"All the ingredients are delicious, fresh, seasonal, mostly organic, and locally sourced.\"\u003cbr />\u003cstrong>Scott:\u003c/strong> \"One thing GC can brag about: it serves Blue Bottle Coffee.\"\u003cbr />\u003cstrong>Emily:\u003c/strong> \"Again, I was disappointed the eggs were hard poached as I much prefer a soft poach—so I would definitely specify which you desire if you order this dish and the polenta dish.\"",
"status": "publish",
"parent": 0,
"modified": 1764802348,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 9,
"wordCount": 987
},
"headData": {
"title": "Guerilla Café: Reviews [CLOSED] | KQED",
"description": "Lyrics Born: "All the ingredients are delicious, fresh, seasonal, mostly organic, and locally sourced."Scott: "One thing GC can brag about: it serves Blue Bottle Coffee."Emily: "Again, I was disappointed the eggs were hard poached as I much prefer a soft poach—so I would definitely specify which you desire if you order this dish and the polenta dish."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Guerilla Café: Reviews [CLOSED]",
"datePublished": "2013-05-15T20:38:24-07:00",
"dateModified": "2025-12-03T14:52:28-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3730,
"slug": "east-bay-reviews",
"name": "east bay"
},
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/8987/guerilla-cafe-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Guerilla Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8942\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8907\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Lyrics Born\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/05/lyrics-born125x125a.jpg\" alt=\"Lyrics Born\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lyrics Born\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rapper/Author/Producer/Songwriter\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Guerilla Café\u003cbr>\n\u003cstrong>Reviewed Guerilla Café:\u003c/strong> Saturday, March 2, 2013\u003cbr>\n\u003c/p>\n\u003cp>I love Guerilla Café. Every time I either leave for tour or come home from tour, I make sure I stop by for brunch at their Berkeley, Gourmet Ghetto location. All the ingredients are delicious, fresh, seasonal, mostly organic, and locally sourced. All the recipes are very honest, and are house-made right down to the maple syrup, the aioli spread, and the barrel-aged hot sauce. The atmosphere is very lively and unique, with hip-hop, jazz, vintage soul and Latin and Afro-beat all on shuffle. Many of the materials used to create the cafe were re-purposed, from the tile to the 30+ year old stackable Eames shell chairs that surround the tables. The food is very reasonable given the quality, and that’s why it seems to be a local favorite. I personally love the house-made soups, waffles, and Panini. The wait for a table can be a touch long, due to its small size and large popularity, as can the wait for the food, for the same reason, but I’ve never been disappointed. They showcase emerging art and artists on the walls regularly, so there is always something new to look at. After ordering at the counter you are given a number card which has the photo and biography of an unsung revolutionary from somewhere around the world. This is consistent in keeping with the name and ethos of “Guerilla” Café and so reminds me of what Berkeley and the East Bay is all about, and what makes it unique.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Scott Nelson\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/05/scott-nelson125x125.jpg\" alt=\"Scott Nelson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Tax Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Radius Restaurant and Café\u003cbr>\n\u003cstrong>Reviewed Guerilla Café:\u003c/strong> Sunday, February 10, 2013\u003cbr>\n\u003c/p>\n\u003cp>Guerilla Café is a local neighborhood café in North Berkeley that clearly caters to the locals. Given the amount of retail in the surrounding neighborhood, parking is not the easiest, even with metered parking on Shattuck and neighborhood parking on the side streets. GC has very limited seating though it does boast a few outdoor tables, albeit shoved tightly together. The décor is certainly nothing to write home about. The bar seating area overlooks the open kitchen giving it the feel of an old diner. With menu items limited to breakfast & lunch, the selections are very limited mostly consisting of various egg and salad options. One thing GC can brag about: it serves Blue Bottle Coffee. The food was somewhat average, but not terrible by any stretch of the imagination. And the food did appear fresh. That being said, I wouldn’t cross a bridge or drive through a tunnel to come here. It definitely has a neighborhood feel in an area that is otherwise becoming overrun with chain retail stores. So it’s got that going for it. The staff was polite and pleasant. Food was served in a timely manner. Personally, GC is a little hippy dippy for my taste but it’s perfect for local Berkeley residents who want to chill over a morning cup of Blue Bottle.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Emily Butler\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/05/emily-butler125x125.jpg\" alt=\"Emily Butler\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Food and Wine Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hunan Home’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Guerilla Café:\u003c/strong> Friday, February 22, 2013\u003cbr>\n\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>\u003c/p>\n\u003cp>Guerilla Café is a fun, hip, breakfast/lunch spot located in Berkeley. We arrived on a Sunday around 11am and were pleasantly surprised there wasn’t a line—I’m so used to waiting in lines at overcrowded breakfast/brunch spots in the city. The café is very small with a funky urban feel that’s enlivened with great music. The staff was friendly and seemed as though they really enjoyed their work. Orders are taken at the counter and you can pick your seat at the counter or table. I was very surprised how quickly our coffees were brought out, which definitely set a nice tone for the meal. We ordered a variety of dishes, including their Waffle of the Day: Lemon Poppy seed. The waffle had a gorgeous color, crisp exterior and fluffy middle. The maple syrup was hot—a much appreciated touch. A generous dollop of crème fraiche was positioned in the center of the waffle, which I did not particularly enjoy, but appreciated. Next was a Cinnamon Challah Toast, which was absolutely lovely. Light with a fantastic crusty outside and chewy center, this challah boasted a big cinnamon flavor. Served with a delicious, tart berry jam and fresh fruit—this was by far my favorite dish. We also enjoyed the Organic Savory Polenta with grilled mushrooms, sun dried tomatoes, Parmesan & chives. The mushrooms were perfectly cooked with a delicious sear, and the polenta had a delicious, rich flavor. I wish that the egg on top was soft poached or fried so there was some delicious runny yolk to swirl into the polenta, but the egg seemed hard-boiled. We also ordered the Prosciutto Plate with eggs and toast. I loved the concept of this dish as I prefer savory to sweet breakfasts. The bread was perfectly toasted, and the prosciutto was delicious. It was served with a small medley of cucumber, tomatoes and olives on the side, which was very lovely. Again, I was disappointed the eggs were hard poached as I much prefer a soft poach—so I would definitely specify which you desire if you order this dish and the polenta dish. The portions were adequate and I would recommend ordering several different items to share. Guerilla Café is a great little neighborhood spot and if I lived in the area I would definitely frequent this fun, spirited café frequently.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/8987/guerilla-cafe-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10",
"checkplease_9358"
],
"tags": [
"checkplease_8119"
],
"label": "checkplease_9339"
},
"checkplease_8820": {
"type": "posts",
"id": "checkplease_8820",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "8820",
"score": null,
"sort": [
1368081200000
]
},
"guestAuthors": [],
"slug": "bocanova-reviews",
"title": "Bocanova: Reviews [CLOSED]",
"publishDate": 1368081200,
"format": "aside",
"headTitle": "Bocanova: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Bocanova: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8771\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8743\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/05/allison-tom125x125.jpg\" alt=\"Allison Tom\" title=\"Allison Tom\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Allison\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Television Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Emeryville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bocanova\u003cbr>\n\u003cstrong>Reviewed Bocanova:\u003c/strong> Friday, February 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Bocanova is hands down one of the best restaurants in the East Bay! It opened in 2009, replacing the Old Spaghetti Factory. It’s an architectural delight with reclaimed wood, decoratively painted accent walls, a few pieces of artwork or photography, wood tables, concrete pillars and glass pendant lighting. The ambiance is fun, energetic, lively yet great for small or big groups and also ideal just for two. The seating options include a spacious outdoor area on the patio with a scenic view of the Jack London Square Waterfront; the inside has an open, contemporary and cozy loft style dining room, combining old and new. There are great seats at the stained glass panel bar as well, with some of the most comfortable blue leather square stools where you can sit and enjoy a drink and/or food for hours with friendly and entertaining bartenders mixing unique cocktails and more! From my experience, the service has always been stellar with a friendly and knowledgeable staff. The food at Bocanova is consistently outstanding. The restaurant calls it Pan-American Grill where they have a wide range of cuisines from North, Central and South America.\u003c/p>\n\u003cp>The menu has a fabulous blend of Latin American ingredients and many items are not ones you would find elsewhere. What I like a lot about the food here is that you can order just a few dishes or order a dish or two from each of the different categories such as the oven, stove, grill, rotisserie, la plancha, etc. and they will all complement one another. The flavors blend really well together and there is a good variety of dishes to choose from. We started with the Dungeness crab deviled eggs with chipotle aioli; probably some of the best deviled eggs around. From the garden section of the menu, we enjoyed the quinoa salad with grapes, pomegranate, persimmon (so delicious) and duck confit; a good portion to share with others at the table. Other favorite dishes include the cauliflower: deep fried with piquillo pepper and toasted garlic romesco sauce. The “Huarache” is served sizzling hot and is so flavorful with pancetta, Fuji apples, caramelized shallots, rosemary oil and Oaxaca cheese. The sweet potato and chipotle gratin is one not to miss, and goes great with any of the other dishes. The sea scallops with a Brazilian curry sauce and a few veggies, served julienne style on top, are delicious — worth every single bite. The crispy lamb shoulder with cannellini beans has just the right seasonings and served tender. The grilled octopus has a nice blend of chili flakes, lemon and cherry tomatoes. The wine list pairs nicely with all the dishes and there’s a great selection to choose from. For dessert, the one that stands out by far is the warm chocolate croissant bread pudding with Mexican chocolate ice cream!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/05/eric-markson125x125a.jpg\" alt=\"Eric Markson\" title=\"Eric Markson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Rosa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Willi’s Wine Bar\u003cbr>\n\u003cstrong>Reviewed Bocanova:\u003c/strong> Sunday, February 10, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bocanova is a large space that’s warm and inviting: open kitchen, cool bar, high ceilings and big windows, nice energy, lots of locals not too touristy. There is a wide mix of customers from families to seniors. A great outdoor patio with water views for watching sailboats sailing by or sunsets and great people-watching. We went for Sunday brunch. The place was busy, but not packed — looked busier than the other restaurants in the area. There was a farmer’s market going on that Sundays at Jack London Square just steps from the restaurant. Parking was no problem: garage or meters (free on Sundays). We were greeted with a pleasant reception and the service was quick, but not hurried. Our server Laura was very good, lots of staff. The water carafe was brought right away and refills came quickly. It was a nice touch. The excellent Bloody Mary was not too fancy or over the top. The nice and spicy Dungeness Crab and Deviled Eggs were very tasty but they could use more crab. “Huarache:” Pancetta, Fuji Apples, Caramelized Shallots, Rosemary oil, Oaxaca Cheese is more of a breakfast pizza with a little Latin influence. Loaded with Pancetta, the caramelized shallots took the dish to the next level. Wow! I enjoyed the Cuban Pressed Sandwich with Black Forest ham, as well as the pork loin with homemade pickles. I’m very picky when it comes to a good Cuban sandwich; I’ve been to Miami. Perfectly toasted/grilled stuffed with high quality ham, roasted pork loin and homemade pickles. The chipotle aioli was a spicy surprise and I liked it. I like it a lot. Arugula, with a light lemon vinaigrette and more homemade pickles balance out the dish nicely. Beautiful Location, cool atmosphere with high quality ingredients served with imaginative Latin flair. Bocanova hit all the right notes!!! Will return, will recommend!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/05/herman-chan125x125.jpg\" alt=\"Herman Chan\" title=\"Herman Chan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Herman\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Rotunda of Neiman Marcus\u003cbr>\n\u003cstrong>Reviewed Bocanova:\u003c/strong> Friday, February 15, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI loved the vibe and location of Bocanova. It’s like you are having dinner in a massive loft: the tall windows, huge columns, high ceilings, facing the Estuary. My BFF and I called to say we were running a tad late, and they were super accommodating with us (we made reservations via opentable.com). From the moment we walked in, all staff members were friendly and eager to assist. We were tempted to dine outside on their massive lanai, but we opted to sit inside by a window, so we could get the best of both worlds. The waiter was knowledgeable, had a sense of humor and checked in on us periodically to make sure we were happy as clams. The food arrived promptly and evenly throughout the meal. When we arrived at 6:15pm, the noise level was just about right. We could converse easily. But by the end of the meal, the restaurant was in full swing so it got a bit louder, which is to be expected in such a lofty airy busy establishment. As for the food, it wasn’t bad. It was definitely enhanced by the fabulous ambiance and service. Don’t get me wrong — the food was delish but this is not the kind of place I would come out to eat by myself for the food. It is the kind of place I would go to in order to socialize/entertain. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Allison:\u003c/strong> \"We started with the Dungeness crab deviled eggs with chipotle aioli; probably some of the best deviled eggs around.\"\u003cbr />\u003cstrong>Eric:\u003c/strong> \"Beautiful Location, cool atmosphere with high quality ingredients served with imaginative Latin flair.\"\u003cbr />\u003cstrong>Herman:\u003c/strong> \"I loved the vibe and location of Bocanova. It’s like you are having dinner in a massive loft.\"",
"status": "publish",
"parent": 0,
"modified": 1725580609,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 9,
"wordCount": 1116
},
"headData": {
"title": "Bocanova: Reviews [CLOSED] | KQED",
"description": "Allison: "We started with the Dungeness crab deviled eggs with chipotle aioli; probably some of the best deviled eggs around."Eric: "Beautiful Location, cool atmosphere with high quality ingredients served with imaginative Latin flair."Herman: "I loved the vibe and location of Bocanova. It’s like you are having dinner in a massive loft."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bocanova: Reviews [CLOSED]",
"datePublished": "2013-05-08T23:33:20-07:00",
"dateModified": "2024-09-05T16:56:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/8820/bocanova-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bocanova: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8771\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8743\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/05/allison-tom125x125.jpg\" alt=\"Allison Tom\" title=\"Allison Tom\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Allison\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Television Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Emeryville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bocanova\u003cbr>\n\u003cstrong>Reviewed Bocanova:\u003c/strong> Friday, February 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Bocanova is hands down one of the best restaurants in the East Bay! It opened in 2009, replacing the Old Spaghetti Factory. It’s an architectural delight with reclaimed wood, decoratively painted accent walls, a few pieces of artwork or photography, wood tables, concrete pillars and glass pendant lighting. The ambiance is fun, energetic, lively yet great for small or big groups and also ideal just for two. The seating options include a spacious outdoor area on the patio with a scenic view of the Jack London Square Waterfront; the inside has an open, contemporary and cozy loft style dining room, combining old and new. There are great seats at the stained glass panel bar as well, with some of the most comfortable blue leather square stools where you can sit and enjoy a drink and/or food for hours with friendly and entertaining bartenders mixing unique cocktails and more! From my experience, the service has always been stellar with a friendly and knowledgeable staff. The food at Bocanova is consistently outstanding. The restaurant calls it Pan-American Grill where they have a wide range of cuisines from North, Central and South America.\u003c/p>\n\u003cp>The menu has a fabulous blend of Latin American ingredients and many items are not ones you would find elsewhere. What I like a lot about the food here is that you can order just a few dishes or order a dish or two from each of the different categories such as the oven, stove, grill, rotisserie, la plancha, etc. and they will all complement one another. The flavors blend really well together and there is a good variety of dishes to choose from. We started with the Dungeness crab deviled eggs with chipotle aioli; probably some of the best deviled eggs around. From the garden section of the menu, we enjoyed the quinoa salad with grapes, pomegranate, persimmon (so delicious) and duck confit; a good portion to share with others at the table. Other favorite dishes include the cauliflower: deep fried with piquillo pepper and toasted garlic romesco sauce. The “Huarache” is served sizzling hot and is so flavorful with pancetta, Fuji apples, caramelized shallots, rosemary oil and Oaxaca cheese. The sweet potato and chipotle gratin is one not to miss, and goes great with any of the other dishes. The sea scallops with a Brazilian curry sauce and a few veggies, served julienne style on top, are delicious — worth every single bite. The crispy lamb shoulder with cannellini beans has just the right seasonings and served tender. The grilled octopus has a nice blend of chili flakes, lemon and cherry tomatoes. The wine list pairs nicely with all the dishes and there’s a great selection to choose from. For dessert, the one that stands out by far is the warm chocolate croissant bread pudding with Mexican chocolate ice cream!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/05/eric-markson125x125a.jpg\" alt=\"Eric Markson\" title=\"Eric Markson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Rosa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Willi’s Wine Bar\u003cbr>\n\u003cstrong>Reviewed Bocanova:\u003c/strong> Sunday, February 10, 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>Bocanova is a large space that’s warm and inviting: open kitchen, cool bar, high ceilings and big windows, nice energy, lots of locals not too touristy. There is a wide mix of customers from families to seniors. A great outdoor patio with water views for watching sailboats sailing by or sunsets and great people-watching. We went for Sunday brunch. The place was busy, but not packed — looked busier than the other restaurants in the area. There was a farmer’s market going on that Sundays at Jack London Square just steps from the restaurant. Parking was no problem: garage or meters (free on Sundays). We were greeted with a pleasant reception and the service was quick, but not hurried. Our server Laura was very good, lots of staff. The water carafe was brought right away and refills came quickly. It was a nice touch. The excellent Bloody Mary was not too fancy or over the top. The nice and spicy Dungeness Crab and Deviled Eggs were very tasty but they could use more crab. “Huarache:” Pancetta, Fuji Apples, Caramelized Shallots, Rosemary oil, Oaxaca Cheese is more of a breakfast pizza with a little Latin influence. Loaded with Pancetta, the caramelized shallots took the dish to the next level. Wow! I enjoyed the Cuban Pressed Sandwich with Black Forest ham, as well as the pork loin with homemade pickles. I’m very picky when it comes to a good Cuban sandwich; I’ve been to Miami. Perfectly toasted/grilled stuffed with high quality ham, roasted pork loin and homemade pickles. The chipotle aioli was a spicy surprise and I liked it. I like it a lot. Arugula, with a light lemon vinaigrette and more homemade pickles balance out the dish nicely. Beautiful Location, cool atmosphere with high quality ingredients served with imaginative Latin flair. Bocanova hit all the right notes!!! Will return, will recommend!\u003c/p>\n\u003chr size=\"1\" noshade>\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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/05/herman-chan125x125.jpg\" alt=\"Herman Chan\" title=\"Herman Chan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Herman\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Rotunda of Neiman Marcus\u003cbr>\n\u003cstrong>Reviewed Bocanova:\u003c/strong> Friday, February 15, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI loved the vibe and location of Bocanova. It’s like you are having dinner in a massive loft: the tall windows, huge columns, high ceilings, facing the Estuary. My BFF and I called to say we were running a tad late, and they were super accommodating with us (we made reservations via opentable.com). From the moment we walked in, all staff members were friendly and eager to assist. We were tempted to dine outside on their massive lanai, but we opted to sit inside by a window, so we could get the best of both worlds. The waiter was knowledgeable, had a sense of humor and checked in on us periodically to make sure we were happy as clams. The food arrived promptly and evenly throughout the meal. When we arrived at 6:15pm, the noise level was just about right. We could converse easily. But by the end of the meal, the restaurant was in full swing so it got a bit louder, which is to be expected in such a lofty airy busy establishment. As for the food, it wasn’t bad. It was definitely enhanced by the fabulous ambiance and service. Don’t get me wrong — the food was delish but this is not the kind of place I would come out to eat by myself for the food. It is the kind of place I would go to in order to socialize/entertain. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/8820/bocanova-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8111"
],
"label": "checkplease_9339"
},
"checkplease_8426": {
"type": "posts",
"id": "checkplease_8426",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "8426",
"score": null,
"sort": [
1366871547000
]
},
"guestAuthors": [],
"slug": "souk-savanh-restaurant-reviews",
"title": "Souk Savanh Restaurant: Reviews [CLOSED]",
"publishDate": 1366871547,
"format": "aside",
"headTitle": "Souk Savanh Restaurant: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Souk Savanh Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8497\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" title=\"Mark Baum\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Tuesday, January 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Souk Savanh is a friendly, welcoming restaurant in East Oakland serving delicious Lao and Thai food. I want to help introduce them to a wider public because the place has been almost empty each time we go. Perhaps one reason for this is that the neighborhood is pretty rough: we try to park our car within a block of the restaurant, and after dark the door is locked and you must ring a bell to be buzzed in.\u003c/p>\n\u003cp>Once you’re inside, it’s more peaceful, with Buddha statues along the walls and at the entrance. The red and cream walls feature a vinyl appliqué of a martial artist dancing in the grass with among falling leaves and red flowers. A television in the corner plays unobtrusive Lao music videos (apparently there is a karaoke night if you’re feeling bold).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On your first visit, I recommend speaking with the chef about how many chilies to add to your dishes rather than saying something like “medium hot” which is, after all, a relative term. Our limit is about 3-4 chilies, and that’s reasonably hot (though not “Thai hot”). Consider ordering your first dish with just 1-2, then taste it and place your other orders based on that experience.\u003c/p>\n\u003cp>We like to start with a couple of salads, like the Nam Kao Tod, which combines crispy fried rice with sour fermented pork sausage, mint, cilantro and toasted chilies. You roll everything up in a lettuce leaf for a unique combination of crunch and bite, controlling the heat by choosing how much chili to crumble over it. \u003c/p>\n\u003cp>We also love the Som Tam With Prawns, shredded slightly tart papaya sweetened with honey, and seasoned with garlic, mint, and fish sauce. This dish and also the Larb, with their fresh, clean flavors, make good complements for the rich coconut-sauce dishes, such as the Kaeng Ka Ree (Thai yellow curry). This classic has our ideal balance of flavors and consistency: strips of tender chicken breast in coconut cream, fragrant with lemongrass and galangal. After we’ve eaten all the meat, we spoon the sauce over rice until every drop is gone.\u003c/p>\n\u003cp>Another favorite is the Ta Lay Pad Mar Kur Yao, which combines mussels, calamari, and fish with eggplant, bell pepper, and onions in a tangy and complex sauce, spicy with basil. My partner eats most of the seafood and I eat all the eggplant (I’ve started to ask the chef to add extra).\u003c/p>\n\u003cp>We always wrap up our meal with the fried bananas, which is the best version we’ve had: hot bananas in crisp, light batter paired with creamy Mitchell’s ice cream full of bits of coconut, drizzled with honey that turns chewy from the cold. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" title=\"Meyeon Park\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Souk Savanh means “Paradise in Heaven” and is the moniker of a charmingly modest restaurant in Oakland where you can dine to your heart’s content on a novel and affordable menu. The food is traditional Lao cuisine with familiar Thai food options prepared by a friendly Lao family. Lao cuisine has a wide range of spice and flavors ranging from lemongrass, cilantro, and basil to chilis, curries, and garlic. The food is zesty and not too heavy or sweet. Especially memorable were the curry dishes (kaeng kow wan and kaeng pa nang), extra-wide rice noodle dishes (pad kee mow and kow soy boran soup), and pleasantly surprising takes on meats (mok pa fish, Lao sausage). The flavors of each dish are unique and distinct and the complementary tastes make for an extremely satisfying meal. Don’t forget a few orders of traditional Lao sticky rice served in a little woven basket. The freshly prepared proteins and vegetables make you feel positively healthy until you indulge in dessert (fried banana and coconut ice cream with honey), which is not to be missed. The neighborhood is not a big draw, but Souk Savanh’s high quality fresh food with an affordable price tag is a welcome change from the more mainstream Thai restaurants in the city.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" title=\"Beth Gousman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Tuesday, February 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was my first experience being buzzed into a restaurant and I was a bit apprehensive. Also, we were the only diners during the duration of our visit. Our outing was a good reminder that you can’t judge a book by its cover!\u003c/p>\n\u003cp>We asked our server for recommendations and she suggested Nam Kao. It vaguely reminded me of Vietnamese lettuce wraps in with rice in that you wrap the filling and are encouraged to use the mint. The crispy pieces of pork skin are what set this apart. Actually, the first wrap I made somehow didn’t have any pork in it, just fried skin (not that I am complaining). She was careful to ask how spicy we wanted dishes, and I told her medium would be fine. Another recommended dish was the spicy wings. They arrived “three bears style”– not too hot, not too bland, just right. They were saucy and crispy at the same time! For a salad, we did the papaya salad. The restaurant offers both a Laotian and Thai version, but we were told the Laotian version was more adventurous. I can’t compare the two, but I would order it again. This was a bit spicier and we brought home the leftovers.\u003c/p>\n\u003cp>Pad Ka Eww was an item I’d had at other Thai places. To be fair, it was a little light on the broccoli, but there was a very good ratio of beef to noodles. I think I had thirds. Again we turned to our server for advice as our order seemed light on produce. She proposed an eggplant stir fry. This was the weakest dish with far more bell peppers than eggplant, and quite crunchy, as though they hadn’t been cooked long enough. The tofu was a bit rubbery, hinting that it might have been cooked too long. That misstep was forgotten when we ordered the fried bananas with coconut ice cream and honey. The coldness of the ice cream turned the honey into a gooey consistency. It felt like a healthy sundae! Do not miss this.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Get past the lack of guests. Order take-out if it makes you uncomfortable, but if you haven’t tried Laotian food, Souk Savanh is a great first encounter.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Mark:\u003c/strong> \"Consider ordering your first dish with just 1-2, then taste it and place your other orders based on that experience.\"\u003cbr />\u003cstrong>Meyeon:\u003c/strong> \"The food is traditional Lao cuisine with familiar Thai food options prepared by a friendly Lao family.\"\u003cbr />\u003cstrong>Beth:\u003c/strong> \"Another recommended dish was the spicy wings. They arrived “three bears style”-- not too hot, not too bland, just right.\"",
"status": "publish",
"parent": 0,
"modified": 1725580664,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 19,
"wordCount": 1173
},
"headData": {
"title": "Souk Savanh Restaurant: Reviews [CLOSED] | KQED",
"description": "Mark: "Consider ordering your first dish with just 1-2, then taste it and place your other orders based on that experience."Meyeon: "The food is traditional Lao cuisine with familiar Thai food options prepared by a friendly Lao family."Beth: "Another recommended dish was the spicy wings. They arrived “three bears style”-- not too hot, not too bland, just right."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Souk Savanh Restaurant: Reviews [CLOSED]",
"datePublished": "2013-04-24T23:32:27-07:00",
"dateModified": "2024-09-05T16:57:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/8426/souk-savanh-restaurant-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Souk Savanh Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8497\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" title=\"Mark Baum\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Tuesday, January 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Souk Savanh is a friendly, welcoming restaurant in East Oakland serving delicious Lao and Thai food. I want to help introduce them to a wider public because the place has been almost empty each time we go. Perhaps one reason for this is that the neighborhood is pretty rough: we try to park our car within a block of the restaurant, and after dark the door is locked and you must ring a bell to be buzzed in.\u003c/p>\n\u003cp>Once you’re inside, it’s more peaceful, with Buddha statues along the walls and at the entrance. The red and cream walls feature a vinyl appliqué of a martial artist dancing in the grass with among falling leaves and red flowers. A television in the corner plays unobtrusive Lao music videos (apparently there is a karaoke night if you’re feeling bold).\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>On your first visit, I recommend speaking with the chef about how many chilies to add to your dishes rather than saying something like “medium hot” which is, after all, a relative term. Our limit is about 3-4 chilies, and that’s reasonably hot (though not “Thai hot”). Consider ordering your first dish with just 1-2, then taste it and place your other orders based on that experience.\u003c/p>\n\u003cp>We like to start with a couple of salads, like the Nam Kao Tod, which combines crispy fried rice with sour fermented pork sausage, mint, cilantro and toasted chilies. You roll everything up in a lettuce leaf for a unique combination of crunch and bite, controlling the heat by choosing how much chili to crumble over it. \u003c/p>\n\u003cp>We also love the Som Tam With Prawns, shredded slightly tart papaya sweetened with honey, and seasoned with garlic, mint, and fish sauce. This dish and also the Larb, with their fresh, clean flavors, make good complements for the rich coconut-sauce dishes, such as the Kaeng Ka Ree (Thai yellow curry). This classic has our ideal balance of flavors and consistency: strips of tender chicken breast in coconut cream, fragrant with lemongrass and galangal. After we’ve eaten all the meat, we spoon the sauce over rice until every drop is gone.\u003c/p>\n\u003cp>Another favorite is the Ta Lay Pad Mar Kur Yao, which combines mussels, calamari, and fish with eggplant, bell pepper, and onions in a tangy and complex sauce, spicy with basil. My partner eats most of the seafood and I eat all the eggplant (I’ve started to ask the chef to add extra).\u003c/p>\n\u003cp>We always wrap up our meal with the fried bananas, which is the best version we’ve had: hot bananas in crisp, light batter paired with creamy Mitchell’s ice cream full of bits of coconut, drizzled with honey that turns chewy from the cold. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" title=\"Meyeon Park\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Souk Savanh means “Paradise in Heaven” and is the moniker of a charmingly modest restaurant in Oakland where you can dine to your heart’s content on a novel and affordable menu. The food is traditional Lao cuisine with familiar Thai food options prepared by a friendly Lao family. Lao cuisine has a wide range of spice and flavors ranging from lemongrass, cilantro, and basil to chilis, curries, and garlic. The food is zesty and not too heavy or sweet. Especially memorable were the curry dishes (kaeng kow wan and kaeng pa nang), extra-wide rice noodle dishes (pad kee mow and kow soy boran soup), and pleasantly surprising takes on meats (mok pa fish, Lao sausage). The flavors of each dish are unique and distinct and the complementary tastes make for an extremely satisfying meal. Don’t forget a few orders of traditional Lao sticky rice served in a little woven basket. The freshly prepared proteins and vegetables make you feel positively healthy until you indulge in dessert (fried banana and coconut ice cream with honey), which is not to be missed. The neighborhood is not a big draw, but Souk Savanh’s high quality fresh food with an affordable price tag is a welcome change from the more mainstream Thai restaurants in the city.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" title=\"Beth Gousman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Tuesday, February 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was my first experience being buzzed into a restaurant and I was a bit apprehensive. Also, we were the only diners during the duration of our visit. Our outing was a good reminder that you can’t judge a book by its cover!\u003c/p>\n\u003cp>We asked our server for recommendations and she suggested Nam Kao. It vaguely reminded me of Vietnamese lettuce wraps in with rice in that you wrap the filling and are encouraged to use the mint. The crispy pieces of pork skin are what set this apart. Actually, the first wrap I made somehow didn’t have any pork in it, just fried skin (not that I am complaining). She was careful to ask how spicy we wanted dishes, and I told her medium would be fine. Another recommended dish was the spicy wings. They arrived “three bears style”– not too hot, not too bland, just right. They were saucy and crispy at the same time! For a salad, we did the papaya salad. The restaurant offers both a Laotian and Thai version, but we were told the Laotian version was more adventurous. I can’t compare the two, but I would order it again. This was a bit spicier and we brought home the leftovers.\u003c/p>\n\u003cp>Pad Ka Eww was an item I’d had at other Thai places. To be fair, it was a little light on the broccoli, but there was a very good ratio of beef to noodles. I think I had thirds. Again we turned to our server for advice as our order seemed light on produce. She proposed an eggplant stir fry. This was the weakest dish with far more bell peppers than eggplant, and quite crunchy, as though they hadn’t been cooked long enough. The tofu was a bit rubbery, hinting that it might have been cooked too long. That misstep was forgotten when we ordered the fried bananas with coconut ice cream and honey. The coldness of the ice cream turned the honey into a gooey consistency. It felt like a healthy sundae! Do not miss this.\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>Get past the lack of guests. Order take-out if it makes you uncomfortable, but if you haven’t tried Laotian food, Souk Savanh is a great first encounter.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/8426/souk-savanh-restaurant-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8101"
],
"label": "checkplease_9339"
},
"checkplease_8247": {
"type": "posts",
"id": "checkplease_8247",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "8247",
"score": null,
"sort": [
1366268606000
]
},
"guestAuthors": [],
"slug": "flora-reviews",
"title": "Flora: Reviews",
"publishDate": 1366268606,
"format": "aside",
"headTitle": "Flora: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Flora: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8296\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp802iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Friday, February 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Flora gets its name from the old floral depot where it’s housed, and the space has high ceilings, deco fixtures, and a beautiful bar. A huge poster for Carter the Great, the legendary San Francisco magician, hangs on the wall. The space is elegant but not imposingly so—you’re comfortable eating and drinking and talking and laughing, but you can also sit back and admire your surroundings. \u003c/p>\n\u003cp>Flora is remarkable for its appeal to a cross-section of the city: Oakland old-timers, kids with one pant leg cuffed to avoided their bikes’ gears, Bay Area outdoorsy types in fleece, office workers and chefs and musicians. Everyone is there and seems glad to be.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food is fantastic—the menu changes often but the burger is always there and always great—they’re very good with chicken, and also with fish. The fried Brussels sprouts are particularly good; I am a lover of Brussels sprouts but these Brussels sprouts are exceptional. They’re fried and tossed with lemon juice and chili flake—a little hot, a little citrusy, crispy, tender, delicious. Flora’s menu changes regularly. Buttermilk fried chicken shows up often, and is worth ordering; your first bite of chicken releases a puff of steam, and the dish always comes with good sides like grits or a celery root remoulade. The fish is always good, but last time I went, as is true more often than not, I ended up ordering the burger. Caramelized onions are mixed into the patty, which is juicy and flavorful. The bread is served on an Acme bun—Acme’s a Berkeley bakery that makes the East Bay’s best bread—with lettuce, tomato, onion, and homemade pickles. There are enough pickles to load up your burgers and have some left over to pop in your mouth. Still, I like to try something new each time I visit. Last time we ordered the shrimp cocktail and we weren’t disappointed; the shrimp was very fresh and the cocktail sauce was tangy and homemade—it was a classic dish simply executed. \u003c/p>\n\u003cp>And dessert — their caramel pudding is justly famous: a white dish filled with velvety caramel and topped with sea salt crystals. Eavesdrop on another table and you’ll probably overhear people lauding the dessert. \u003c/p>\n\u003cp>The bartenders are some of the best I’ve ever come across—the cocktail list is long and thoughtful but you can go off-book without stumping the staff. Still, the bar’s not stuffy in a mustache-twirling mixology way. Bar staff wear white shirts and black suspenders, but they don’t look costumed; it just looks right. The bar itself is long and beautiful—glittering bottles line illuminated shelves. It’s a good place to eat, particularly if you don’t have a reservation on a busy night (bar seating is first come, first served.) I love getting to Flora in the late afternoon. I grab a barstool and order a drink, and the light pours in through a bank of tall windows. When the sun sets, the Fox Theater turns on its colored lights and staff light candles on the tables. Flora glitters inside, fills up with people, and it’s time for Brussels sprouts and probably a burger and another well-mixed drink. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There is nothing like a restaurant with a great bar. The food comes a little faster, you can share food easier, and when conversation goes dry, the action is always straight ahead. From the bar, you see everything happen. Flora is a marvelous restaurant, but it’s the bar that I’ll keep coming back for. Its color, a deep, romantic mahogany; its layout, spacious; its view, rousing.\u003c/p>\n\u003cp>We began with two reds and the County Line Harvest chicories salad. Bitter, spicy radicchio leaves were tossed in a garlicky, anchovy-strong dressing. Preserved lemons added a lingering citrus, making the whole dish completely earthy tasting. ($9)\u003c/p>\n\u003cp>What’s next? We surmised and decided on the sweetbreads ($14). Diner’s note: “sweetbreads” do not equal “sweet bread.” We found out the hard way.\u003c/p>\n\u003cp>“It’s thymus.” The server revealed, when we looked lost in our dish. “Veal.”\u003c/p>\n\u003cp>After going home and googling it, we found out what sweetbreads were — throat glands and pancreas glands of calves. However, because the name is a little discrete, perhaps it would have been useful for the staff to ask politely, “Have you tried them before?” for those who may not be schooled on offal.\u003c/p>\n\u003cp>Next were our bone-in NY Strip and Burger. The strip ($39) towered over the plate. The hickory salt embedded a smoky essence and the accompanying Swiss chard was weighty and richly flavored. The Burger ($16), which was grass-fed and house ground, was juicy and had that charcoal, backyard barbecue splendor.\u003c/p>\n\u003cp>We ended the night with a French red and the chocolate mousse. Burnt marshmallows and graham cracker ice cream made the whole dish reminiscent of campfire s’mores. We licked our forks with delight.\u003c/p>\n\u003cp>Flora is a little gem in downtown Oakland. Although the menu is a bit limited (one fish, one meat, one chicken), creativity is abounding and the atmosphere is timeless.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zare at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Tuesday, February 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We had reservations for 7:30 and arrived about 7:10. Street parking is not a problem. We decided to get a drink before dinner (We were a party of seven and four of us were early) so we ordered 4 “Carter Beats the Devils.” This is the Flora version of the margarita. The combination of Tequila, Mescal and the chili made for a smooth drink with a bit of a kick. I liked it so much I had another at dinner. The rest of our party arrived and we were seated promptly at 7:30. The restaurant is across the street from the old Fox Theater. There was a concert that night at the Fox and there were a lot of pre-concert people at the restaurant. Flora has a very extensive cocktail list of very interesting and unique drinks. I tasted some of the drinks at the table (Salt and Pepper, Ninth Ward) and thoroughly enjoyed them all! We then ordered dinner. I had the Chicken Liver Pate as my starter. The pate was softer than butter and spread on a toasted baguette topped with the pickled jalapeno. It was delicious. My only problem was I had to share it with the other people at the table. My wife had the Savory Baynes Clams. These were done in a very tasty broth and the chili wasn’t overpowering. Very good appetizer. The sweetbreads were battered and deep fried. Sweetbreads are too delicate for deep frying. My friend had the pork loin and it was amazing. The pork loin is not your typical dry leather… These pork loins (yes, there were two thick slices… not just one) were succulent, juicy, and left you wishing there were three. I ordered the lamb stew. It came with bite size pieces of lamb around the perimeter of the bowl, again, a large portion. The couscous and the vegetables swam in a wonderful gravy in the middle of the bowl. I would definitely order it again. My wife ordered the polenta and vegetables. The polenta was done Sicilian-style, fried so that the outside is nice and crispy and the inside is creamy and melts in your mouth. She loved it. One of the other entrees was the buttermilk fried chicken. The chicken sausage was better than the fried chicken. This was not my favorite entree. We ordered three desserts to share. The first was the Caramel Pudding. Wow, this was the best dessert, the combination of the rich pudding and the sea salt was the perfect recipe. The chocolate mousse had a great mix of different flavors with the cinnamon-smoked almonds and the graham cracker ice cream. This was a very good dessert. My least favorite dessert was the spice cake as it was a little bland.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall I really enjoyed Flora Restaurant. The wait staff was very friendly and attentive. The place had a nice vibe. Their drinks are the best I’ve had, while the food was top notch. I’ll definitely return.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Mac:\u003c/strong> \"And dessert -- their caramel pudding is justly famous: a white dish filled with velvety caramel and topped with sea salt crystals.\"\u003cbr />\r\n\u003cstrong>Kristine:\u003c/strong> \"The Burger ($16), which was grass-fed and house ground, was juicy and had that charcoal, backyard barbecue splendor.\" \u003cbr />\r\n\u003cstrong>Brad:\u003c/strong> \"'Carter Beats the Devils' is the Flora version of the margarita. The combination of Tequila, Mescal and the chili made for a smooth drink with a bit of a kick.\"",
"status": "publish",
"parent": 0,
"modified": 1725580678,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 1508
},
"headData": {
"title": "Flora: Reviews | KQED",
"description": "Mac: "And dessert -- their caramel pudding is justly famous: a white dish filled with velvety caramel and topped with sea salt crystals."\r\nKristine: "The Burger ($16), which was grass-fed and house ground, was juicy and had that charcoal, backyard barbecue splendor." \r\nBrad: "'Carter Beats the Devils' is the Flora version of the margarita. The combination of Tequila, Mescal and the chili made for a smooth drink with a bit of a kick."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Flora: Reviews",
"datePublished": "2013-04-18T00:03:26-07:00",
"dateModified": "2024-09-05T16:57:58-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/8247/flora-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp802iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Flora: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8296\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp802iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Friday, February 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Flora gets its name from the old floral depot where it’s housed, and the space has high ceilings, deco fixtures, and a beautiful bar. A huge poster for Carter the Great, the legendary San Francisco magician, hangs on the wall. The space is elegant but not imposingly so—you’re comfortable eating and drinking and talking and laughing, but you can also sit back and admire your surroundings. \u003c/p>\n\u003cp>Flora is remarkable for its appeal to a cross-section of the city: Oakland old-timers, kids with one pant leg cuffed to avoided their bikes’ gears, Bay Area outdoorsy types in fleece, office workers and chefs and musicians. Everyone is there and seems glad to be.\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 food is fantastic—the menu changes often but the burger is always there and always great—they’re very good with chicken, and also with fish. The fried Brussels sprouts are particularly good; I am a lover of Brussels sprouts but these Brussels sprouts are exceptional. They’re fried and tossed with lemon juice and chili flake—a little hot, a little citrusy, crispy, tender, delicious. Flora’s menu changes regularly. Buttermilk fried chicken shows up often, and is worth ordering; your first bite of chicken releases a puff of steam, and the dish always comes with good sides like grits or a celery root remoulade. The fish is always good, but last time I went, as is true more often than not, I ended up ordering the burger. Caramelized onions are mixed into the patty, which is juicy and flavorful. The bread is served on an Acme bun—Acme’s a Berkeley bakery that makes the East Bay’s best bread—with lettuce, tomato, onion, and homemade pickles. There are enough pickles to load up your burgers and have some left over to pop in your mouth. Still, I like to try something new each time I visit. Last time we ordered the shrimp cocktail and we weren’t disappointed; the shrimp was very fresh and the cocktail sauce was tangy and homemade—it was a classic dish simply executed. \u003c/p>\n\u003cp>And dessert — their caramel pudding is justly famous: a white dish filled with velvety caramel and topped with sea salt crystals. Eavesdrop on another table and you’ll probably overhear people lauding the dessert. \u003c/p>\n\u003cp>The bartenders are some of the best I’ve ever come across—the cocktail list is long and thoughtful but you can go off-book without stumping the staff. Still, the bar’s not stuffy in a mustache-twirling mixology way. Bar staff wear white shirts and black suspenders, but they don’t look costumed; it just looks right. The bar itself is long and beautiful—glittering bottles line illuminated shelves. It’s a good place to eat, particularly if you don’t have a reservation on a busy night (bar seating is first come, first served.) I love getting to Flora in the late afternoon. I grab a barstool and order a drink, and the light pours in through a bank of tall windows. When the sun sets, the Fox Theater turns on its colored lights and staff light candles on the tables. Flora glitters inside, fills up with people, and it’s time for Brussels sprouts and probably a burger and another well-mixed drink. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There is nothing like a restaurant with a great bar. The food comes a little faster, you can share food easier, and when conversation goes dry, the action is always straight ahead. From the bar, you see everything happen. Flora is a marvelous restaurant, but it’s the bar that I’ll keep coming back for. Its color, a deep, romantic mahogany; its layout, spacious; its view, rousing.\u003c/p>\n\u003cp>We began with two reds and the County Line Harvest chicories salad. Bitter, spicy radicchio leaves were tossed in a garlicky, anchovy-strong dressing. Preserved lemons added a lingering citrus, making the whole dish completely earthy tasting. ($9)\u003c/p>\n\u003cp>What’s next? We surmised and decided on the sweetbreads ($14). Diner’s note: “sweetbreads” do not equal “sweet bread.” We found out the hard way.\u003c/p>\n\u003cp>“It’s thymus.” The server revealed, when we looked lost in our dish. “Veal.”\u003c/p>\n\u003cp>After going home and googling it, we found out what sweetbreads were — throat glands and pancreas glands of calves. However, because the name is a little discrete, perhaps it would have been useful for the staff to ask politely, “Have you tried them before?” for those who may not be schooled on offal.\u003c/p>\n\u003cp>Next were our bone-in NY Strip and Burger. The strip ($39) towered over the plate. The hickory salt embedded a smoky essence and the accompanying Swiss chard was weighty and richly flavored. The Burger ($16), which was grass-fed and house ground, was juicy and had that charcoal, backyard barbecue splendor.\u003c/p>\n\u003cp>We ended the night with a French red and the chocolate mousse. Burnt marshmallows and graham cracker ice cream made the whole dish reminiscent of campfire s’mores. We licked our forks with delight.\u003c/p>\n\u003cp>Flora is a little gem in downtown Oakland. Although the menu is a bit limited (one fish, one meat, one chicken), creativity is abounding and the atmosphere is timeless.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zare at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Tuesday, February 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We had reservations for 7:30 and arrived about 7:10. Street parking is not a problem. We decided to get a drink before dinner (We were a party of seven and four of us were early) so we ordered 4 “Carter Beats the Devils.” This is the Flora version of the margarita. The combination of Tequila, Mescal and the chili made for a smooth drink with a bit of a kick. I liked it so much I had another at dinner. The rest of our party arrived and we were seated promptly at 7:30. The restaurant is across the street from the old Fox Theater. There was a concert that night at the Fox and there were a lot of pre-concert people at the restaurant. Flora has a very extensive cocktail list of very interesting and unique drinks. I tasted some of the drinks at the table (Salt and Pepper, Ninth Ward) and thoroughly enjoyed them all! We then ordered dinner. I had the Chicken Liver Pate as my starter. The pate was softer than butter and spread on a toasted baguette topped with the pickled jalapeno. It was delicious. My only problem was I had to share it with the other people at the table. My wife had the Savory Baynes Clams. These were done in a very tasty broth and the chili wasn’t overpowering. Very good appetizer. The sweetbreads were battered and deep fried. Sweetbreads are too delicate for deep frying. My friend had the pork loin and it was amazing. The pork loin is not your typical dry leather… These pork loins (yes, there were two thick slices… not just one) were succulent, juicy, and left you wishing there were three. I ordered the lamb stew. It came with bite size pieces of lamb around the perimeter of the bowl, again, a large portion. The couscous and the vegetables swam in a wonderful gravy in the middle of the bowl. I would definitely order it again. My wife ordered the polenta and vegetables. The polenta was done Sicilian-style, fried so that the outside is nice and crispy and the inside is creamy and melts in your mouth. She loved it. One of the other entrees was the buttermilk fried chicken. The chicken sausage was better than the fried chicken. This was not my favorite entree. We ordered three desserts to share. The first was the Caramel Pudding. Wow, this was the best dessert, the combination of the rich pudding and the sea salt was the perfect recipe. The chocolate mousse had a great mix of different flavors with the cinnamon-smoked almonds and the graham cracker ice cream. This was a very good dessert. My least favorite dessert was the spice cake as it was a little bland.\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>Overall I really enjoyed Flora Restaurant. The wait staff was very friendly and attentive. The place had a nice vibe. Their drinks are the best I’ve had, while the food was top notch. I’ll definitely return.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/8247/flora-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8095"
],
"label": "checkplease_9339"
},
"checkplease_7920": {
"type": "posts",
"id": "checkplease_7920",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7920",
"score": null,
"sort": [
1351740644000
]
},
"guestAuthors": [],
"slug": "chop-bar-reviews",
"title": "Chop Bar: Reviews [CLOSED]",
"publishDate": 1351740644,
"format": "aside",
"headTitle": "Chop Bar: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Chop Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7877\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">full episode video\u003c/a>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Andrea Kissack\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Tuesday, May 29, 2012\u003cbr>\n\u003cbr>I have to confess, the reason I was drawn to Chop Bar in Oakland’s busy, industrial waterfront area was not so much its reliable, good food. It wasn’t even the helpful service, which usually comes with a smile and lots of tattoos. The first thing that got me was the wine list. I often look for a wide choice of good, local wines by the glass and if it is there on draft, so much the better.\u003c/p>\n\u003cp>Chop Bar uses an innovative wine on tap system that is filled by local wineries. This allows the customer to get a fresh glass of local wine at a price not much different than a beer. But beer lovers don’t fear, there are lots of local draft choices on tap, too.\u003c/p>\n\u003cp>This West Oakland eatery seems to unite a disparate community of condos and warehouses, serving as a gathering place for a good cup of coffee in the morning with maybe, my favorite, a serving of baked eggs with tomato and pepper sauce or a glass of wine and a burger after work.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This past Tuesday three friends joined me for dinner. We sat at an open air, communal table. I had a tart, delicious, seven-dollar glass of Periscope Cellars’ Carignane on tap, made just a few miles away in Emeryville. Another friend had a Miner Viognier on tap for nine dollars which was bright and lush. Still another friend had a basil gimlet, which she raved about. It looked delicious.\u003c/p>\n\u003cp>I had the meat loaf with garlic mashed potatoes and Brussels sprouts. The meatloaf was delicious — crunchy on the outside and moist on the inside and covered in a light, ham gravy. The potatoes and the caramelized, but crisp, Brussels sprouts were also very good. One of my dining companions had the King salmon. It was served with English peas, baby carrots, roasted potatoes and spring onion salsa Verde. I was told that it was melt in your mouth good but could have been warmer. My other friends had different takes on the burger. One thought it was a bit too dry while the other really enjoyed it and thought it was so wet she had to use a knife and fork.\u003c/p>\n\u003cp>We shared a butterscotch pudding with whipped cream, which was good. I liked the cocoa nibs on top. All of my friends agreed they would be repeat customers.\u003c/p>\n\u003cp>If I lived in a loft around the corner I would probably be at Chop Bar night and day.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Raj Mathai\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Saturday, May 26, 2012\u003cbr>\n\u003c/p>\n\u003cp>Vibe: I love the vibe of this place. Hipster, unique and lively. Rarely do I venture into Jack London Square, so it was a fun experience for us. It’s busy and fairly cramped. Not quiet, but not annoyingly loud either. We went on a Saturday night; parking was not a problem.\u003c/p>\n\u003cp>Food: Kind of all over the map. We were a group of 4, which allowed us to sample and share several dishes (which I love doing). We loved the mussels. Seems like a ho-hum selection, but the flavor was through the roof. The Chop Burger was also excellent. We ordered the Oxtail Poutine (who serves oxtail poutine in the Bay Area?). Fun dish. We were disappointed with the Slow Roasted Pork Ribs; flavor and quality seemed flat.\u003c/p>\n\u003cp>The cocktails are a must. Hand crafted and creative. We tried the Hot for Teacher (tequila based) and Don’t Stop Believing (gin based).\u003c/p>\n\u003cp>Service was excellent. Not white tablecloth Gary Danko, but attentive and genuine.\u003c/p>\n\u003cp>One MAJOR thing to keep in mind: they do NOT accept reservations for parties less than 6 people. That’s a drag if you have a tight schedule.\u003c/p>\n\u003cp>Overall, I look forward to going back!\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Thuy Vu\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Wednesday, May 30, 2012\u003cbr>\n\u003c/p>\n\u003cp>One of my favorite things about this restaurant is the cozy feel. Weathered wood panels on the wall, dark thick wood tables, and a long communal table all add up to a relaxing feel. This is comfort food at its best. The local king salmon entrée was very tasty—the fish was delicately flaky, had good flavor without being too “fishy.” The peas, carrots, and onions that came with it were perfect accompaniments.\u003c/p>\n\u003cp>I also tried my friend’s pork confit. It was another winner. The pork was tender with good flavor and it rested on a bed of heavenly, creamy polenta. The greens, beets, and other vegetables in my spring salad appetizer were all very fresh, but the entire dish was a bit bland. It could have used a little more dressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One of the highlights here is the bar, which turns out some amazing drinks. I had the basil gimlet with cucumber vodka, basil, and lime juice. Would have ordered a second one, but I had to drive home!\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Andrea:\u003c/strong> \"The meatloaf was delicious -- crunchy on the outside and moist on the inside and covered in a light, ham gravy.\"\u003cbr />\r\n\u003cstrong>Raj:\u003c/strong> \"The cocktails are a must. Hand crafted and creative. We tried the Hot for Teacher (tequila based) and Don’t Stop Believing (gin based).\"\u003cbr />\r\n\u003cstrong>Thuy:\u003c/strong> \"One of my favorite things about this restaurant is the cozy feel.\" \r\n",
"status": "publish",
"parent": 0,
"modified": 1761843196,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 897
},
"headData": {
"title": "Chop Bar: Reviews [CLOSED] | KQED",
"description": "Andrea: "The meatloaf was delicious -- crunchy on the outside and moist on the inside and covered in a light, ham gravy."\r\nRaj: "The cocktails are a must. Hand crafted and creative. We tried the Hot for Teacher (tequila based) and Don’t Stop Believing (gin based)."\r\nThuy: "One of my favorite things about this restaurant is the cozy feel." \r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chop Bar: Reviews [CLOSED]",
"datePublished": "2012-10-31T20:30:44-07:00",
"dateModified": "2025-10-30T09:53:16-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3730,
"slug": "east-bay-reviews",
"name": "east bay"
},
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/7920/chop-bar-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chop Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7877\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">full episode video\u003c/a>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Andrea Kissack\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Tuesday, May 29, 2012\u003cbr>\n\u003cbr>I have to confess, the reason I was drawn to Chop Bar in Oakland’s busy, industrial waterfront area was not so much its reliable, good food. It wasn’t even the helpful service, which usually comes with a smile and lots of tattoos. The first thing that got me was the wine list. I often look for a wide choice of good, local wines by the glass and if it is there on draft, so much the better.\u003c/p>\n\u003cp>Chop Bar uses an innovative wine on tap system that is filled by local wineries. This allows the customer to get a fresh glass of local wine at a price not much different than a beer. But beer lovers don’t fear, there are lots of local draft choices on tap, too.\u003c/p>\n\u003cp>This West Oakland eatery seems to unite a disparate community of condos and warehouses, serving as a gathering place for a good cup of coffee in the morning with maybe, my favorite, a serving of baked eggs with tomato and pepper sauce or a glass of wine and a burger after work.\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>This past Tuesday three friends joined me for dinner. We sat at an open air, communal table. I had a tart, delicious, seven-dollar glass of Periscope Cellars’ Carignane on tap, made just a few miles away in Emeryville. Another friend had a Miner Viognier on tap for nine dollars which was bright and lush. Still another friend had a basil gimlet, which she raved about. It looked delicious.\u003c/p>\n\u003cp>I had the meat loaf with garlic mashed potatoes and Brussels sprouts. The meatloaf was delicious — crunchy on the outside and moist on the inside and covered in a light, ham gravy. The potatoes and the caramelized, but crisp, Brussels sprouts were also very good. One of my dining companions had the King salmon. It was served with English peas, baby carrots, roasted potatoes and spring onion salsa Verde. I was told that it was melt in your mouth good but could have been warmer. My other friends had different takes on the burger. One thought it was a bit too dry while the other really enjoyed it and thought it was so wet she had to use a knife and fork.\u003c/p>\n\u003cp>We shared a butterscotch pudding with whipped cream, which was good. I liked the cocoa nibs on top. All of my friends agreed they would be repeat customers.\u003c/p>\n\u003cp>If I lived in a loft around the corner I would probably be at Chop Bar night and day.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Raj Mathai\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Saturday, May 26, 2012\u003cbr>\n\u003c/p>\n\u003cp>Vibe: I love the vibe of this place. Hipster, unique and lively. Rarely do I venture into Jack London Square, so it was a fun experience for us. It’s busy and fairly cramped. Not quiet, but not annoyingly loud either. We went on a Saturday night; parking was not a problem.\u003c/p>\n\u003cp>Food: Kind of all over the map. We were a group of 4, which allowed us to sample and share several dishes (which I love doing). We loved the mussels. Seems like a ho-hum selection, but the flavor was through the roof. The Chop Burger was also excellent. We ordered the Oxtail Poutine (who serves oxtail poutine in the Bay Area?). Fun dish. We were disappointed with the Slow Roasted Pork Ribs; flavor and quality seemed flat.\u003c/p>\n\u003cp>The cocktails are a must. Hand crafted and creative. We tried the Hot for Teacher (tequila based) and Don’t Stop Believing (gin based).\u003c/p>\n\u003cp>Service was excellent. Not white tablecloth Gary Danko, but attentive and genuine.\u003c/p>\n\u003cp>One MAJOR thing to keep in mind: they do NOT accept reservations for parties less than 6 people. That’s a drag if you have a tight schedule.\u003c/p>\n\u003cp>Overall, I look forward to going back!\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Thuy Vu\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Wednesday, May 30, 2012\u003cbr>\n\u003c/p>\n\u003cp>One of my favorite things about this restaurant is the cozy feel. Weathered wood panels on the wall, dark thick wood tables, and a long communal table all add up to a relaxing feel. This is comfort food at its best. The local king salmon entrée was very tasty—the fish was delicately flaky, had good flavor without being too “fishy.” The peas, carrots, and onions that came with it were perfect accompaniments.\u003c/p>\n\u003cp>I also tried my friend’s pork confit. It was another winner. The pork was tender with good flavor and it rested on a bed of heavenly, creamy polenta. The greens, beets, and other vegetables in my spring salad appetizer were all very fresh, but the entire dish was a bit bland. It could have used a little more dressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One of the highlights here is the bar, which turns out some amazing drinks. I had the basil gimlet with cucumber vodka, basil, and lime juice. Would have ordered a second one, but I had to drive home!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7920/chop-bar-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10",
"checkplease_9358"
],
"tags": [
"checkplease_8086"
],
"label": "checkplease_9339"
},
"checkplease_7653": {
"type": "posts",
"id": "checkplease_7653",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7653",
"score": null,
"sort": [
1350531362000
]
},
"guestAuthors": [],
"slug": "salute-e-vita-ristorante-reviews",
"title": "Salute E Vita Ristorante: Reviews",
"publishDate": 1350531362,
"format": "aside",
"headTitle": "Salute E Vita Ristorante: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Salute E Vita Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7624\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp710iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Tuesday, May 15, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated in an 80-year-old harbormaster’s house, Salute E Vita sits at the center of the Richmond Harbor in the East Bay. Here Henry Kaiser, Clay Bedford, and others oversaw building over 700 Liberty and Victory Ships during WWII. Today it is a park hosting a Rosie the Riveter exhibit, which also outlines the dimensions of one ship.\u003c/p>\n\u003cp>Overlooking the harbor with anchored sail and power vessels and San Francisco in the distance, Salute E Vita is a romantic getaway. The owner, Menbere Aklilu, of African-Italian heritage, continues this romantic theme with her visual trademark — a single red rose on every stair of the staircase rising to the second floor. Membere began as a $7-an-hour employee at Salute E Vita and worked her way up to become its owner.\u003c/p>\n\u003cp>The menu is Italian Continental. For our first course, we feasted upon three seafood dishes. The Risotto di Giorno, a medley of clams, calamari, and other delights of the sea was perfectly prepared, not too sticky nor watery. The Cioppino, a fisherman’s seafood stew, was also a luscious blend of seafood in a red wine sauce. Finally, the Fettuccini Mare Terra was also well prepared, particularly when topped by freshly grated Parmesan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For our second course, we split Agnello Scottadito (burnt finger), scrumptious and tender spring lamb, with a delicious wine reduction. These entries ranged between $19 and $21. The wine list is very fairly priced. A well-balanced 2009 Trefethen Double T Chardonnay was $38 and a 2006 Lava Cap Zinfandel only $44.00. All desserts are typically prepared in house. We split a well-executed cream brûlée and a tiramisu.\u003c/p>\n\u003cp>My very first meal at Salute was a memorable brunch two years ago. Since then, I have also discovered the addictive happy hours in the bar, which offer stellar sunsets and feature some of the best British fish and chips as well as one of the best American hamburgers in the Bay Area! Snag a window table and have an early light dinner! An added bonus, there is ample free parking. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSalute E Vita sits at the edge of the Richmond Marina, in an historic 100-year old building serving unfussy and uncomplicated Italian food.\u003c/p>\n\u003cp>Most people seem to be there for the views as the food is clearly secondary. There’s nothing on the menu that’s going to challenge even the simplest palate. Portions are large and filling, if even a little unadventurous.\u003c/p>\n\u003cp>Order your drinks early and often, as it seems to take a while to get even a simple drink like a gin and tonic, though the prices are quite reasonable. The wine, like the food, is not going to put anybody out, as evidenced by the White Zinfandel prominently listed on the menu. It was our experience, if your drink (including water) was empty you had to flag someone down for another drink instead of them asking if you wanted something else. This included when the owner dropped food off and looked at the empty glasses.\u003c/p>\n\u003cp>There were many things that were house made, but the “Fettuccine” in one dish was kind of a cross between linguine and something a little thicker. Definitely not fettuccine, though.\u003c/p>\n\u003cp>Desserts seemed to follow the pattern set by the rest of the food. They may have been made in house, but there wasn’t anything out of the ordinary; Tiramisu, fruit tart, chocolate mousse and literally a simple bowl of strawberries topped with whipped cream.\u003c/p>\n\u003cp>If you lived in one of the surrounding apartments that we saw on our way in, I think that this would be a comfortable place to grab a bite. I did think that the bar looked more intimate with an attentive bartender. \u003c/p>\n\u003cp>The food, beverage and service was all okay, but not necessarily anything that we’d go out of way for.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Salute E Vita isn’t remarkable, but you get the feeling that it’s a place for some of its diners to reminisce. The ambience is fine, but it’s probably not worth a drive to Richmond (perhaps unless you live in the East Bay). Having said that, the food is average Italian and the service is pleasant but not noteworthy. I kept asking myself who would choose to go here, and my two guesses are: families who have an emotional connection and/or your grandparents.\u003c/p>\n\u003cp>From what I’ve gathered, the ambience appears to be the main draw for most diners. Ultimately, it wasn’t that charming. It’s in an old Victorian home, which could in theory have an understated sweetness, in the Richmond marina. But that only goes so far… To us, it felt more like a stale dining room. \u003c/p>\n\u003cp>The food is standard but absolutely can’t compare to some of the better Italian restaurants in San Francisco or the East Bay. The linguine con pollo was overly creamy and only had an occasional mild roast pepper flavor. The noodles’ texture, which was a well-prepared al dente, was the best thing about the pasta. The pizza wasn’t as strong as the pasta as it was fairly mushy and had the ingredients not been fresh it seemed like it could have been a frozen meal. Also, there was nothing distinguishable about the caprese, one of my favorite dishes, or the tiramisu from any other generic Italian restaurant’s offerings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In all honesty, I wish I hadn’t been so underwhelmed with Salute E Vita as Italian food can be a good go-to. But what it comes down to is the question of who would travel all the way to Richmond to have an overpriced and mediocre meal in an outdated dining room?\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Bill:\u003c/strong> \"addictive happy hours in the bar offer stellar sunsets and feature some of the best British fish and chips as well as one of the best American hamburgers in the Bay Area!\"\u003cbr />\r\n\u003cstrong>Michael:\u003c/strong> \"Most people seem to be there for the views as the food is clearly secondary.\"\u003cbr />\r\n\u003cstrong>Taylor:\u003c/strong> \"The food is standard but absolutely can’t compare to some of the better Italian restaurants in San Francisco or the East Bay.\"",
"status": "publish",
"parent": 0,
"modified": 1725580729,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 21,
"wordCount": 1076
},
"headData": {
"title": "Salute E Vita Ristorante: Reviews | KQED",
"description": "Bill: "addictive happy hours in the bar offer stellar sunsets and feature some of the best British fish and chips as well as one of the best American hamburgers in the Bay Area!"\r\nMichael: "Most people seem to be there for the views as the food is clearly secondary."\r\nTaylor: "The food is standard but absolutely can’t compare to some of the better Italian restaurants in San Francisco or the East Bay."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Salute E Vita Ristorante: Reviews",
"datePublished": "2012-10-17T20:36:02-07:00",
"dateModified": "2024-09-05T16:58:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7653/salute-e-vita-ristorante-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp710iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Salute E Vita Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7624\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp710iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Tuesday, May 15, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated in an 80-year-old harbormaster’s house, Salute E Vita sits at the center of the Richmond Harbor in the East Bay. Here Henry Kaiser, Clay Bedford, and others oversaw building over 700 Liberty and Victory Ships during WWII. Today it is a park hosting a Rosie the Riveter exhibit, which also outlines the dimensions of one ship.\u003c/p>\n\u003cp>Overlooking the harbor with anchored sail and power vessels and San Francisco in the distance, Salute E Vita is a romantic getaway. The owner, Menbere Aklilu, of African-Italian heritage, continues this romantic theme with her visual trademark — a single red rose on every stair of the staircase rising to the second floor. Membere began as a $7-an-hour employee at Salute E Vita and worked her way up to become its owner.\u003c/p>\n\u003cp>The menu is Italian Continental. For our first course, we feasted upon three seafood dishes. The Risotto di Giorno, a medley of clams, calamari, and other delights of the sea was perfectly prepared, not too sticky nor watery. The Cioppino, a fisherman’s seafood stew, was also a luscious blend of seafood in a red wine sauce. Finally, the Fettuccini Mare Terra was also well prepared, particularly when topped by freshly grated Parmesan.\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>For our second course, we split Agnello Scottadito (burnt finger), scrumptious and tender spring lamb, with a delicious wine reduction. These entries ranged between $19 and $21. The wine list is very fairly priced. A well-balanced 2009 Trefethen Double T Chardonnay was $38 and a 2006 Lava Cap Zinfandel only $44.00. All desserts are typically prepared in house. We split a well-executed cream brûlée and a tiramisu.\u003c/p>\n\u003cp>My very first meal at Salute was a memorable brunch two years ago. Since then, I have also discovered the addictive happy hours in the bar, which offer stellar sunsets and feature some of the best British fish and chips as well as one of the best American hamburgers in the Bay Area! Snag a window table and have an early light dinner! An added bonus, there is ample free parking. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSalute E Vita sits at the edge of the Richmond Marina, in an historic 100-year old building serving unfussy and uncomplicated Italian food.\u003c/p>\n\u003cp>Most people seem to be there for the views as the food is clearly secondary. There’s nothing on the menu that’s going to challenge even the simplest palate. Portions are large and filling, if even a little unadventurous.\u003c/p>\n\u003cp>Order your drinks early and often, as it seems to take a while to get even a simple drink like a gin and tonic, though the prices are quite reasonable. The wine, like the food, is not going to put anybody out, as evidenced by the White Zinfandel prominently listed on the menu. It was our experience, if your drink (including water) was empty you had to flag someone down for another drink instead of them asking if you wanted something else. This included when the owner dropped food off and looked at the empty glasses.\u003c/p>\n\u003cp>There were many things that were house made, but the “Fettuccine” in one dish was kind of a cross between linguine and something a little thicker. Definitely not fettuccine, though.\u003c/p>\n\u003cp>Desserts seemed to follow the pattern set by the rest of the food. They may have been made in house, but there wasn’t anything out of the ordinary; Tiramisu, fruit tart, chocolate mousse and literally a simple bowl of strawberries topped with whipped cream.\u003c/p>\n\u003cp>If you lived in one of the surrounding apartments that we saw on our way in, I think that this would be a comfortable place to grab a bite. I did think that the bar looked more intimate with an attentive bartender. \u003c/p>\n\u003cp>The food, beverage and service was all okay, but not necessarily anything that we’d go out of way for.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Salute E Vita isn’t remarkable, but you get the feeling that it’s a place for some of its diners to reminisce. The ambience is fine, but it’s probably not worth a drive to Richmond (perhaps unless you live in the East Bay). Having said that, the food is average Italian and the service is pleasant but not noteworthy. I kept asking myself who would choose to go here, and my two guesses are: families who have an emotional connection and/or your grandparents.\u003c/p>\n\u003cp>From what I’ve gathered, the ambience appears to be the main draw for most diners. Ultimately, it wasn’t that charming. It’s in an old Victorian home, which could in theory have an understated sweetness, in the Richmond marina. But that only goes so far… To us, it felt more like a stale dining room. \u003c/p>\n\u003cp>The food is standard but absolutely can’t compare to some of the better Italian restaurants in San Francisco or the East Bay. The linguine con pollo was overly creamy and only had an occasional mild roast pepper flavor. The noodles’ texture, which was a well-prepared al dente, was the best thing about the pasta. The pizza wasn’t as strong as the pasta as it was fairly mushy and had the ingredients not been fresh it seemed like it could have been a frozen meal. Also, there was nothing distinguishable about the caprese, one of my favorite dishes, or the tiramisu from any other generic Italian restaurant’s offerings.\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>In all honesty, I wish I hadn’t been so underwhelmed with Salute E Vita as Italian food can be a good go-to. But what it comes down to is the question of who would travel all the way to Richmond to have an overpriced and mediocre meal in an outdated dining room?\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7653/salute-e-vita-ristorante-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8078"
],
"label": "checkplease_9339"
},
"checkplease_7377": {
"type": "posts",
"id": "checkplease_7377",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7377",
"score": null,
"sort": [
1348712750000
]
},
"guestAuthors": [],
"slug": "mua-reviews",
"title": "Mua: Reviews",
"publishDate": 1348712750,
"format": "aside",
"headTitle": "Mua: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Mua: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7373\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp708iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFirst and foremost, before you say anything, yes, there isn’t any parking. I mean none, 0, zilch. I mean, I don’t even know where the staff parks. Perhaps I’m just not familiar enough with Oakland to know “where” to park, but for this poor East Bay resident who doesn’t spend that much time in that part of Oakland, it’s tough. BUT that’s only the half of it, I’ve been to the restaurant several times, and there hasn’t been a single time where I have been able to find it the first time around. No real signage or arrows or flags, it’s a narrow black shed basically.\u003c/p>\n\u003cp>So to be clear: it’s very hard to find, and once you find it, good luck finding decent parking. But thankfully, one doesn’t judge a restaurant ONLY by the ease of finding it and parking, and trust me, it’s worth finding it and walking to it.\u003c/p>\n\u003cp>The first time I visited this restaurant, I didn’t know what to expect. I got there early enough to relax at the bar and order a drink. The bartender asked me what I wanted and I said, “A Manhattan” and he said, “What kind?” and I said “bourbon” and with a smile he said, “Which kind”…I started to get the picture. These guys and gals behind the bar aren’t just making drinks as fast as they can, they are true masters of the bartending game. So I spent the next hour or so just learning and drinking — what fun! But again, I digress…\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Knowing after my first time at MUA what I wanted to drink I promptly ordered a MUA Manhattan and perused the luscious menu. I have to admit, I enjoy “interesting” foods and I don’t shy away from things that some would find WAY too interesting for them to try. MUA delivers not only the regular hip food fare but also some out-there food fare too, like in the first volley of food that I ordered. \u003c/p>\n\u003cp>I started out with the a trio of meat dishes, none of which are necessarily regular or prepared in a usual fashion. I ordered Beef Bone Marrow, Lamb Cheeks, and Berkshire Pork Lettuce wraps. All three are incredibly luscious. The Beef Bone Marrow is just melt-in-your mouth goodness, served with paper-thin crostinis and a few herbs, it has tremendous flavor, and it just melts in your mouth. The Lamb Cheeks are something I’ve never had or heard of before. I’ve had “cheeks” from other animals, but not lamb, and I’ve been to many a Greek Easter where the whole lamb is roasted. They are almost too good to talk about. They fall apart and taste of the most tremendous braised lamb I’ve ever had. I get them every time I go — just to make sure I wasn’t just lucky last time – and they are that good every time. The Berkshire Pork Lettuce Wraps with spicy mustard seed sauce and carrot salad, well, what could possibly be wrong with that sentence!? The best pork you can buy, coupled with a well-composed mustard seed sauce, it’s just delicious.\u003c/p>\n\u003cp>The best part of all those dishes is that they are all small plates, and I was ready for more, and another drink. I just had had a lot of meat, so I thought I should think of my figure and eat some veggie. I ordered two veggie items that I just love: Arugula Salad and Brussels Sprouts. Now, like the meat dishes above, these aren’t just your regular items. The Arugula Salad was put together with quinoa, feta and pear — all wonderful elements, and, when dressed together, is an explosion of spicy sweet salty flavors in your mouth with just a little bite, just incredible. Some people don’t like Brussels sprouts; I am not one of those people. Brussels sprouts prepared this way are crispy and flavorful and not drenched in brown butter, but just enough to create this delicious dish.\u003c/p>\n\u003cp>One of the best compliments I can give about MUA is their pace. At the onset I told them I wanted to take my time and enjoy my meal and they would come by and see if I was ready for my next item; keeping me “hydrated” and happy as well. It gives the patron time to take in the company they’re with, chat with a neighbor that is close by, or just enjoy the uniqueness of this warehouse turned restaurant and the art on the walls. After doing all of that, I was ready for my main course.\u003c/p>\n\u003cp>I have never had a main course there, I usually just stick to the small plates until I’m full, but I splurged and went with the Duck Confit. Now I was pretty sure there was no way I would be able to finish it, but I was wrong. To be fair, I haven’t had a TON of Duck Confit to call me an expert, but I can say from my experience, it was the best Duck Confit I’ve EVER had. The chicory and polenta marry so well with it to really complete a well thought out dish. I did finish it, I didn’t know how, but I did.\u003c/p>\n\u003cp>The server offered dessert, I think we both laughed when he offered, and I respectfully declined. I was full and super happy with my service and the space itself. This hasn’t been my first time there, and, by far, it won’t be my last. I recommend it to anyone and everyone. Just good luck finding it, oh yeah, and parking, but trust me, you will NOT be disappointed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Our reservations, made online, were for 7:30 p.m. at MUA/Oakland, which is located on Webster Street near 25th, an area with which I am unfamiliar. The neighborhood is eclectic and MUA sits on a triangle nearly surrounded by streets at odd angles. Parking was not a problem. The weather being especially pleasant, some people were sitting outside at wooden tables. However, they did not appear to be diners but rather like friends hanging out in someone’s yard. The entrance to MUA is indeed unusual. We entered through a heavy curtain that was pulled back, and were faced with a narrow, noisy bar. We had to walk to the end of the long bar to reach the hostess at the entrance to the dining area.\u003c/p>\n\u003cp>We were seated at the bench along the left wall, with small marble (or granite) topped tables and sleek (striped) wooden chairs facing. I faced the large, crowded room and its towering ceiling; my friend faced me but was also able to see the room due to the long, narrow mirror running along the back of the bench seating. Two tall and very large mirrors along the back wall (to my left as I was seated), reflected the wall sconces and the candles at all the tables so that everything sparkled in the appropriately dimmed lighting. MUA is two stories high with a heavy wooden beamed ceiling and black metal railings along the second story balcony where the disc jockey sat. Beyond him was a bar and more seating. The music was loud but did not seem to interfere when we first sat down; however, as the evening progressed, it became more difficult to converse. In front of me was the open seating area where a large group was celebrating a birthday. MUA is enormous, and the energy positively crackles! \u003c/p>\n\u003cp>Shortly after we settled into our seats, our waiter stopped by to introduce himself, asking if we would like a drink. We each ordered a glass of local wine (a Trefethen Chardonnay and a Miura Pinot Noir from Monterey), which arrived in a timely manner so that we could enjoy it while looking at the menu. The menu is divided into “Smaller Plates” and “Larger Plates” reminding us that we were in a restaurant that started out as a bar. We decided to share a small plate of fried calamari with green and red chilies, which arrived on a rectangular white plate with some aioli on the side. The chilies were small and moderately hot. And, when eaten together, the chili flavor offered the perfect complement to the crisply fried and perfectly cooked calamari.\u003c/p>\n\u003cp>Just as we finished the last of the calamari, our larger plates arrived. The portions were larger than anticipated. The chicken Milanese was presented as boneless fried chicken that had been pounded flat, lightly breaded, and fried to perfection. On top of the chicken was an arugula salad with capers and a lemony dressing. Although the salad was wonderful, my friend thought the chicken lacked flavor. My blackened catfish, served over dirty rice, was a bit crispy on the outside and flaky and flavorful on the inside; the dirty rice light, fluffy and delicately seasoned.\u003c/p>\n\u003cp>At the end of our meal, we decided to share a dessert. Our choice was the apple-cranberry crisp with vanilla ice cream. The crisp arrived all warm and fragrant, the ice cream was so cold that it did not quickly flood the plate, and there was a drizzle of raspberry sauce of such perfection that it was smooth, thick and nearly savory rather than sweet.\u003c/p>\n\u003cp>We walked out of MUA smiling as the music followed us down the street made quiet by our diminished hearing. We both agreed the food was outstanding, the environment upbeat and energizing. While the wine seemed expensive at $11 a glass, the final tab was certainly reasonable. Except for the decibels of the music, we would definitely recommend MUA to our friends. Would we return? My friend wanted to try it again for lunch. I would return on a quieter evening.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Mua with a pal from Oakland. He’s in the service industry and was able to add some commentary and tips. We asked the bartender what to order, but threw those ideas out and ordered what sounded good. Opting for Brussels sprouts over collard greens as one of the appetizers. Also we got the Crispy Tofu. Both were delicious. I had no idea what brown butter is, but the sprouts were scrumptious. My pal pointed out that the shiitake were “cooked right.” I noticed that there was a great aftertaste. (It was the gift that kept giving).\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The calamari was “a tad bland,” but I liked the cornmeal crust and cost. The carpaccio was outstanding. Thankfully my friend did not eat beef. (More for me) Which is important with carpaccio as it’s as thick as an eyelash. The mussels were delicate and were demolished immediately. They came with fries, which were amazing when soaked in the mussel juice. Mua was my favorite of the 3 restaurants to review. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Andrew:\u003c/strong> \"The Beef Bone Marrow is just melt-in-your mouth goodness...\"\u003cbr />\r\n\u003cstrong>Lee:\u003c/strong> \"The music was loud but did not seem to interfere when we first sat down; however, as the evening progressed, it became more difficult to converse.\"\u003cbr />\r\n\u003cstrong>Michael:\u003c/strong> \"The calamari was “a tad bland,” but I liked the cornmeal crust and cost. The carpaccio was outstanding.\"\r\n",
"status": "publish",
"parent": 0,
"modified": 1725580763,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 20,
"wordCount": 1975
},
"headData": {
"title": "Mua: Reviews | KQED",
"description": "Andrew: "The Beef Bone Marrow is just melt-in-your mouth goodness..."\r\nLee: "The music was loud but did not seem to interfere when we first sat down; however, as the evening progressed, it became more difficult to converse."\r\nMichael: "The calamari was “a tad bland,” but I liked the cornmeal crust and cost. The carpaccio was outstanding."\r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Mua: Reviews",
"datePublished": "2012-09-26T19:25:50-07:00",
"dateModified": "2024-09-05T16:59:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7377/mua-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp708iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mua: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7373\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp708iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFirst and foremost, before you say anything, yes, there isn’t any parking. I mean none, 0, zilch. I mean, I don’t even know where the staff parks. Perhaps I’m just not familiar enough with Oakland to know “where” to park, but for this poor East Bay resident who doesn’t spend that much time in that part of Oakland, it’s tough. BUT that’s only the half of it, I’ve been to the restaurant several times, and there hasn’t been a single time where I have been able to find it the first time around. No real signage or arrows or flags, it’s a narrow black shed basically.\u003c/p>\n\u003cp>So to be clear: it’s very hard to find, and once you find it, good luck finding decent parking. But thankfully, one doesn’t judge a restaurant ONLY by the ease of finding it and parking, and trust me, it’s worth finding it and walking to it.\u003c/p>\n\u003cp>The first time I visited this restaurant, I didn’t know what to expect. I got there early enough to relax at the bar and order a drink. The bartender asked me what I wanted and I said, “A Manhattan” and he said, “What kind?” and I said “bourbon” and with a smile he said, “Which kind”…I started to get the picture. These guys and gals behind the bar aren’t just making drinks as fast as they can, they are true masters of the bartending game. So I spent the next hour or so just learning and drinking — what fun! But again, I digress…\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>Knowing after my first time at MUA what I wanted to drink I promptly ordered a MUA Manhattan and perused the luscious menu. I have to admit, I enjoy “interesting” foods and I don’t shy away from things that some would find WAY too interesting for them to try. MUA delivers not only the regular hip food fare but also some out-there food fare too, like in the first volley of food that I ordered. \u003c/p>\n\u003cp>I started out with the a trio of meat dishes, none of which are necessarily regular or prepared in a usual fashion. I ordered Beef Bone Marrow, Lamb Cheeks, and Berkshire Pork Lettuce wraps. All three are incredibly luscious. The Beef Bone Marrow is just melt-in-your mouth goodness, served with paper-thin crostinis and a few herbs, it has tremendous flavor, and it just melts in your mouth. The Lamb Cheeks are something I’ve never had or heard of before. I’ve had “cheeks” from other animals, but not lamb, and I’ve been to many a Greek Easter where the whole lamb is roasted. They are almost too good to talk about. They fall apart and taste of the most tremendous braised lamb I’ve ever had. I get them every time I go — just to make sure I wasn’t just lucky last time – and they are that good every time. The Berkshire Pork Lettuce Wraps with spicy mustard seed sauce and carrot salad, well, what could possibly be wrong with that sentence!? The best pork you can buy, coupled with a well-composed mustard seed sauce, it’s just delicious.\u003c/p>\n\u003cp>The best part of all those dishes is that they are all small plates, and I was ready for more, and another drink. I just had had a lot of meat, so I thought I should think of my figure and eat some veggie. I ordered two veggie items that I just love: Arugula Salad and Brussels Sprouts. Now, like the meat dishes above, these aren’t just your regular items. The Arugula Salad was put together with quinoa, feta and pear — all wonderful elements, and, when dressed together, is an explosion of spicy sweet salty flavors in your mouth with just a little bite, just incredible. Some people don’t like Brussels sprouts; I am not one of those people. Brussels sprouts prepared this way are crispy and flavorful and not drenched in brown butter, but just enough to create this delicious dish.\u003c/p>\n\u003cp>One of the best compliments I can give about MUA is their pace. At the onset I told them I wanted to take my time and enjoy my meal and they would come by and see if I was ready for my next item; keeping me “hydrated” and happy as well. It gives the patron time to take in the company they’re with, chat with a neighbor that is close by, or just enjoy the uniqueness of this warehouse turned restaurant and the art on the walls. After doing all of that, I was ready for my main course.\u003c/p>\n\u003cp>I have never had a main course there, I usually just stick to the small plates until I’m full, but I splurged and went with the Duck Confit. Now I was pretty sure there was no way I would be able to finish it, but I was wrong. To be fair, I haven’t had a TON of Duck Confit to call me an expert, but I can say from my experience, it was the best Duck Confit I’ve EVER had. The chicory and polenta marry so well with it to really complete a well thought out dish. I did finish it, I didn’t know how, but I did.\u003c/p>\n\u003cp>The server offered dessert, I think we both laughed when he offered, and I respectfully declined. I was full and super happy with my service and the space itself. This hasn’t been my first time there, and, by far, it won’t be my last. I recommend it to anyone and everyone. Just good luck finding it, oh yeah, and parking, but trust me, you will NOT be disappointed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Our reservations, made online, were for 7:30 p.m. at MUA/Oakland, which is located on Webster Street near 25th, an area with which I am unfamiliar. The neighborhood is eclectic and MUA sits on a triangle nearly surrounded by streets at odd angles. Parking was not a problem. The weather being especially pleasant, some people were sitting outside at wooden tables. However, they did not appear to be diners but rather like friends hanging out in someone’s yard. The entrance to MUA is indeed unusual. We entered through a heavy curtain that was pulled back, and were faced with a narrow, noisy bar. We had to walk to the end of the long bar to reach the hostess at the entrance to the dining area.\u003c/p>\n\u003cp>We were seated at the bench along the left wall, with small marble (or granite) topped tables and sleek (striped) wooden chairs facing. I faced the large, crowded room and its towering ceiling; my friend faced me but was also able to see the room due to the long, narrow mirror running along the back of the bench seating. Two tall and very large mirrors along the back wall (to my left as I was seated), reflected the wall sconces and the candles at all the tables so that everything sparkled in the appropriately dimmed lighting. MUA is two stories high with a heavy wooden beamed ceiling and black metal railings along the second story balcony where the disc jockey sat. Beyond him was a bar and more seating. The music was loud but did not seem to interfere when we first sat down; however, as the evening progressed, it became more difficult to converse. In front of me was the open seating area where a large group was celebrating a birthday. MUA is enormous, and the energy positively crackles! \u003c/p>\n\u003cp>Shortly after we settled into our seats, our waiter stopped by to introduce himself, asking if we would like a drink. We each ordered a glass of local wine (a Trefethen Chardonnay and a Miura Pinot Noir from Monterey), which arrived in a timely manner so that we could enjoy it while looking at the menu. The menu is divided into “Smaller Plates” and “Larger Plates” reminding us that we were in a restaurant that started out as a bar. We decided to share a small plate of fried calamari with green and red chilies, which arrived on a rectangular white plate with some aioli on the side. The chilies were small and moderately hot. And, when eaten together, the chili flavor offered the perfect complement to the crisply fried and perfectly cooked calamari.\u003c/p>\n\u003cp>Just as we finished the last of the calamari, our larger plates arrived. The portions were larger than anticipated. The chicken Milanese was presented as boneless fried chicken that had been pounded flat, lightly breaded, and fried to perfection. On top of the chicken was an arugula salad with capers and a lemony dressing. Although the salad was wonderful, my friend thought the chicken lacked flavor. My blackened catfish, served over dirty rice, was a bit crispy on the outside and flaky and flavorful on the inside; the dirty rice light, fluffy and delicately seasoned.\u003c/p>\n\u003cp>At the end of our meal, we decided to share a dessert. Our choice was the apple-cranberry crisp with vanilla ice cream. The crisp arrived all warm and fragrant, the ice cream was so cold that it did not quickly flood the plate, and there was a drizzle of raspberry sauce of such perfection that it was smooth, thick and nearly savory rather than sweet.\u003c/p>\n\u003cp>We walked out of MUA smiling as the music followed us down the street made quiet by our diminished hearing. We both agreed the food was outstanding, the environment upbeat and energizing. While the wine seemed expensive at $11 a glass, the final tab was certainly reasonable. Except for the decibels of the music, we would definitely recommend MUA to our friends. Would we return? My friend wanted to try it again for lunch. I would return on a quieter evening.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Mua with a pal from Oakland. He’s in the service industry and was able to add some commentary and tips. We asked the bartender what to order, but threw those ideas out and ordered what sounded good. Opting for Brussels sprouts over collard greens as one of the appetizers. Also we got the Crispy Tofu. Both were delicious. I had no idea what brown butter is, but the sprouts were scrumptious. My pal pointed out that the shiitake were “cooked right.” I noticed that there was a great aftertaste. (It was the gift that kept giving).\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>The calamari was “a tad bland,” but I liked the cornmeal crust and cost. The carpaccio was outstanding. Thankfully my friend did not eat beef. (More for me) Which is important with carpaccio as it’s as thick as an eyelash. The mussels were delicate and were demolished immediately. They came with fries, which were amazing when soaked in the mussel juice. Mua was my favorite of the 3 restaurants to review. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7377/mua-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8072"
],
"label": "checkplease_9339"
},
"checkplease_7266": {
"type": "posts",
"id": "checkplease_7266",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7266",
"score": null,
"sort": [
1348113680000
]
},
"guestAuthors": [],
"slug": "caffe-la-scala-reviews",
"title": "Caffe La Scala: Reviews",
"publishDate": 1348113680,
"format": "aside",
"headTitle": "Caffe La Scala: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Caffe La Scala: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7250\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp707iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/nicolette-schumacher125x125.jpg\" alt=\"Nicolette Schumacher\" title=\"Nicolette Schumacher\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicolette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Grad Student and Sales Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caffe La Scala\u003cbr>\n\u003cstrong>Reviewed Caffe La Scala:\u003c/strong> Tuesday, April 17, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt’s important to go into this dining experience with the right expectations. This is not a place to go for a nice lunch or dinner. This place is special… less for the food and more for the experience and the people. This place brings people together as everyone here knows each other. I, myself, have made many lasting friendships, business connections, study partners, and observed others coming together in the same way. This place is like an Italian \u003cem>Cheers\u003c/em> within Walnut Creek. The music, atmosphere, and staff make it a one-and-only experience you can’t find anywhere else in the area. \u003c/p>\n\u003cp>You feel as though you are on a corner café in Italy. The desserts are flown in from Italy and taste as if they were made that morning. The cannoli is the best I have ever had, done the traditional way with a twist of orange rind on the outside, a thick crusty shell, and a decadent sweet inside filled with chocolate chips. The chai latte is smooth, nutty, a bit spicy, and just delightful. Need a little extra energy? Ask for it dirty and they will throw a shot of espresso in it for you. You can also sample the affogato: two scoops of gelato slathered with chocolate sauce and espresso then covered with whipped cream. This is the best place for a blind date or first date, or any business conversation. They have ample outdoor seating with fountains, and tons of tables inside. \u003c/p>\n\u003cp>On top of that, you have unlimited power outlets, free wireless internet, and they are open late so you can study as long as you want without the pressure of getting kicked out. The place is often filled with the aroma of whatever the cook is making that day. My favorite is the unbelievably delicious mushroom soup. It’s not creamy as one would expect, yet it reminds me of my dad’s homemade beef stroganoff. It’s so savory and rich and full of flavor, every bite leads to wanting more. It’s rustic, and you can taste the love it’s made with. I also love the chicken Caesar salad. The chicken is fresh and grilled to perfection with crispy charred edges giving a little bit of extra crunch. The dressing is not too tangy and cool and refreshing. The lettuce is always crisp, and they top it with plenty of crunchy croutons along with fresh delicious French bread slathered in butter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I have been coming here for 11 years now, because it offers you the reliability of knowing you will always run into a friend, everyone is there for the same reason, and we motivate each other through the good times and the bad. The servers will remember your favorites and treat you with kindness, and they even clean up after you. There is parking all over, and you never have to worry about finding a power outlet. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/eric-scales125x125.jpg\" alt=\"Eric Scales\" title=\"Eric Scales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1300 on Fillmore\u003cbr>\n\u003cstrong>Reviewed Caffe La Scala:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI live close to and have seen the Caffe La Scala for many years but never eaten there until this trip. We decided to go for lunch even though we were surprised to see they stayed open until midnight every night. When we walked in, there were about 8 people in a small room that held about 20 tables with another 10 or so in the shared courtyard of an office building. We walked up to the counter where we ordered from a large blackboard menu above the register and deli case. It was our first visit so we needed a few minutes to study the menu. The menu was simple, so it did not take long, and the two ladies behind the counter were nice and respected the time we needed. We were a little disappointed after we ordered that there was a second blackboard menu that had some specials on it that the ladies did not point out to us. I ordered an Italian sausage pizza that had roasted red peppers and kalamata olives. They were nice enough to hold the olives for me. My wife had the Pizza Tosca, which came with artichokes and prosciutto. The place seamed like a deli, so we were surprised and delighted that they served beer and wine. We both ordered a glass of Prosecco. I also ordered a glass of orange juice so I could make a mimosa. \u003c/p>\n\u003cp>We sat ourselves at a table in the corner, the table had a bunch of crumbs on it, and my wife cleaned it off with a napkin. There were many people sitting in the restaurant with laptops and they looked like they were studying. It was a nice quiet place that had a wifi connection and I wished I had brought my iPad. The pizzas came in short order and while they were tasty there was nothing special about them. The red peppers on my pizza were good and a little sweet and made for a good flavor on the pizza. I went back to the counter and ordered an apple tart and my wife got two scoops of gelato. They warmed up the apple tart for me and the crust was light and flaky. The best thing about the meal was the gelato. I had a taste of the hazelnut gelato, and it was very good. \u003c/p>\n\u003cp>We were not impressed with Caffe La Scala. While I am a food snob, I went into Caffe La Scala with the mind set of this is a deli or coffee shop and tried to judge it in that vain, but it did not stand out in anyway with the exception of the gelato. I would not cross town to get the gelato since there is no convenient parking. If I worked in the area and wanted a nice low cost lunch that was better than fast food, I might go to Caffe La Scala but I can’t imagine I would go back for any other reason.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/roger-kubein125x125.jpg\" alt=\"Roger Kubein\" title=\"Roger Kubein\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Immigration Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lers Ros\u003cbr>\n\u003cstrong>Reviewed Caffe La Scala:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was surprisingly good for café fare. I had the chicken panini, which was very tasty. It was grilled perfectly, and the chicken was moist. The spinach salad was good — it was not overdressed and the portions are very filling. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This café stands out for me, because of its great atmosphere and crowd. It is a very interesting space and represents a great, independent local hangout spot. Prices are reasonable and the staff is friendly. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Nicolette:\u003c/strong> \"My favorite is the unbelievably delicious mushroom soup.\"\u003cbr />\r\n\u003cstrong>Eric:\u003c/strong> \"it did not stand out in anyway with the exception of the gelato.\"\u003cbr />\r\n\u003cstrong>Roger:\u003c/strong> \"It was surprisingly good for café fare. I had the chicken panini, which was very tasty.\"",
"status": "publish",
"parent": 0,
"modified": 1725580769,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 1177
},
"headData": {
"title": "Caffe La Scala: Reviews | KQED",
"description": "Nicolette: "My favorite is the unbelievably delicious mushroom soup."\r\nEric: "it did not stand out in anyway with the exception of the gelato."\r\nRoger: "It was surprisingly good for café fare. I had the chicken panini, which was very tasty."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Caffe La Scala: Reviews",
"datePublished": "2012-09-19T21:01:20-07:00",
"dateModified": "2024-09-05T16:59:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7266/caffe-la-scala-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp707iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Caffe La Scala: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7250\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp707iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/nicolette-schumacher125x125.jpg\" alt=\"Nicolette Schumacher\" title=\"Nicolette Schumacher\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicolette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Grad Student and Sales Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caffe La Scala\u003cbr>\n\u003cstrong>Reviewed Caffe La Scala:\u003c/strong> Tuesday, April 17, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt’s important to go into this dining experience with the right expectations. This is not a place to go for a nice lunch or dinner. This place is special… less for the food and more for the experience and the people. This place brings people together as everyone here knows each other. I, myself, have made many lasting friendships, business connections, study partners, and observed others coming together in the same way. This place is like an Italian \u003cem>Cheers\u003c/em> within Walnut Creek. The music, atmosphere, and staff make it a one-and-only experience you can’t find anywhere else in the area. \u003c/p>\n\u003cp>You feel as though you are on a corner café in Italy. The desserts are flown in from Italy and taste as if they were made that morning. The cannoli is the best I have ever had, done the traditional way with a twist of orange rind on the outside, a thick crusty shell, and a decadent sweet inside filled with chocolate chips. The chai latte is smooth, nutty, a bit spicy, and just delightful. Need a little extra energy? Ask for it dirty and they will throw a shot of espresso in it for you. You can also sample the affogato: two scoops of gelato slathered with chocolate sauce and espresso then covered with whipped cream. This is the best place for a blind date or first date, or any business conversation. They have ample outdoor seating with fountains, and tons of tables inside. \u003c/p>\n\u003cp>On top of that, you have unlimited power outlets, free wireless internet, and they are open late so you can study as long as you want without the pressure of getting kicked out. The place is often filled with the aroma of whatever the cook is making that day. My favorite is the unbelievably delicious mushroom soup. It’s not creamy as one would expect, yet it reminds me of my dad’s homemade beef stroganoff. It’s so savory and rich and full of flavor, every bite leads to wanting more. It’s rustic, and you can taste the love it’s made with. I also love the chicken Caesar salad. The chicken is fresh and grilled to perfection with crispy charred edges giving a little bit of extra crunch. The dressing is not too tangy and cool and refreshing. The lettuce is always crisp, and they top it with plenty of crunchy croutons along with fresh delicious French bread slathered in butter. \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 have been coming here for 11 years now, because it offers you the reliability of knowing you will always run into a friend, everyone is there for the same reason, and we motivate each other through the good times and the bad. The servers will remember your favorites and treat you with kindness, and they even clean up after you. There is parking all over, and you never have to worry about finding a power outlet. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/eric-scales125x125.jpg\" alt=\"Eric Scales\" title=\"Eric Scales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1300 on Fillmore\u003cbr>\n\u003cstrong>Reviewed Caffe La Scala:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI live close to and have seen the Caffe La Scala for many years but never eaten there until this trip. We decided to go for lunch even though we were surprised to see they stayed open until midnight every night. When we walked in, there were about 8 people in a small room that held about 20 tables with another 10 or so in the shared courtyard of an office building. We walked up to the counter where we ordered from a large blackboard menu above the register and deli case. It was our first visit so we needed a few minutes to study the menu. The menu was simple, so it did not take long, and the two ladies behind the counter were nice and respected the time we needed. We were a little disappointed after we ordered that there was a second blackboard menu that had some specials on it that the ladies did not point out to us. I ordered an Italian sausage pizza that had roasted red peppers and kalamata olives. They were nice enough to hold the olives for me. My wife had the Pizza Tosca, which came with artichokes and prosciutto. The place seamed like a deli, so we were surprised and delighted that they served beer and wine. We both ordered a glass of Prosecco. I also ordered a glass of orange juice so I could make a mimosa. \u003c/p>\n\u003cp>We sat ourselves at a table in the corner, the table had a bunch of crumbs on it, and my wife cleaned it off with a napkin. There were many people sitting in the restaurant with laptops and they looked like they were studying. It was a nice quiet place that had a wifi connection and I wished I had brought my iPad. The pizzas came in short order and while they were tasty there was nothing special about them. The red peppers on my pizza were good and a little sweet and made for a good flavor on the pizza. I went back to the counter and ordered an apple tart and my wife got two scoops of gelato. They warmed up the apple tart for me and the crust was light and flaky. The best thing about the meal was the gelato. I had a taste of the hazelnut gelato, and it was very good. \u003c/p>\n\u003cp>We were not impressed with Caffe La Scala. While I am a food snob, I went into Caffe La Scala with the mind set of this is a deli or coffee shop and tried to judge it in that vain, but it did not stand out in anyway with the exception of the gelato. I would not cross town to get the gelato since there is no convenient parking. If I worked in the area and wanted a nice low cost lunch that was better than fast food, I might go to Caffe La Scala but I can’t imagine I would go back for any other reason.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/roger-kubein125x125.jpg\" alt=\"Roger Kubein\" title=\"Roger Kubein\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Immigration Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lers Ros\u003cbr>\n\u003cstrong>Reviewed Caffe La Scala:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was surprisingly good for café fare. I had the chicken panini, which was very tasty. It was grilled perfectly, and the chicken was moist. The spinach salad was good — it was not overdressed and the portions are very filling. \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>This café stands out for me, because of its great atmosphere and crowd. It is a very interesting space and represents a great, independent local hangout spot. Prices are reasonable and the staff is friendly. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7266/caffe-la-scala-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8066"
],
"label": "checkplease_9339"
},
"checkplease_7120": {
"type": "posts",
"id": "checkplease_7120",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7120",
"score": null,
"sort": [
1347507174000
]
},
"guestAuthors": [],
"slug": "phnom-penh-house-reviews",
"title": "Phnom Penh House: Reviews",
"publishDate": 1347507174,
"format": "aside",
"headTitle": "Phnom Penh House: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Phnom Penh House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7133\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp706iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOh, Phnom Penh House. You’ve been a staple in my life for over two decades, and I will continue to visit you and eat your delicious food until one of us ceases to exist, and at the rate you’re opening new locations, well, I know where my great-great-grandchildren will go for Cambodian food in the Bay Area.\u003c/p>\n\u003cp>The staff knows my family from our frequent patronage and remembers our quirks—for example, they offered my Dad a pen when we sat down because they know he likes to make notes when we’re all ordering, because we usually order a LOT. \u003c/p>\n\u003cp>We have staple dishes, like the eggplant with pork, fried calamari, charbroiled chicken, and pan-fried noodles (which I used to daydream about with startling vividness when I was a child) and the swing items, like the garlic and basil salmon, Cambodian crepe, prahok katis (spicy ground pork with coconut milk served with fresh vegetables), and string beans with tofu. This visit, we ordered everything. And it was amazing. I’ve been on such a crunchy vegetable kick lately—raw, blanched, pickled, etc—so the prahok katis felt like the most perfect dish imaginable. The cabbage and cucumbers compliment the ground pork, which is spicy and warm and perfectly exemplifies that whole “umami” flavor. The incredible charbroiled chicken also comes with a side of my favorite pickled vegetables in the world. Growing up, I never enjoyed eggplant (I’m very particular when it comes to textures, and I couldn’t comprehend the awesomeness of eggplant until I was in my 20s), but now it’s one of my favorite things to order. We used to always get susa, a gelatinous dessert made from seaweed and flour, but they don’t have it anymore, which was a little disappointing, but it’s difficult to be too sad when you’re eating fried bananas and ice cream. The portions are gigantic and we easily fed 5 people for about $20 each, and we still had a ton of leftovers (which didn’t last long). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s super comfortable—very casual and clean with pretty decorations, like photos of traditional dancers and a frieze of Angkor Wat above the wainscoting, complete with raised trees and tiny hollows for doors and windows. I saw a little kid at another table stick his fingers into the miniature doorway above him, and remembered how I used to gaze at the relief when I was younger and daydream about what it must look like inside the real building. \u003c/p>\n\u003cp>It’s an excellent place to bring coworkers, kids, or a low-key date (their newest location in Alameda, Angkor Grill, is where you’d want to bring a fancier date). Phnom Penh House has been owned and run for almost 30 years by the Do family, who fled Cambodia while it was under Khmer Rouge rule, and they now have three restaurants in the East Bay. A Cambodian-American friend of mine (with extremely high standards) once told me that the food is deliciously authentic and similar to what his parents cooked at home. \u003c/p>\n\u003cp>Plus, it’s about three blocks away from BART, or if you get there early enough (which you should; it gets crowded after 6:30), parking is never a problem.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was both curious and excited at the prospect of trying Phnom Penh House, having no knowledge of or experience with Cambodian cuisine. Now, if I were to return for another meal, I would know what to expect: a clean, cozy space offering prompt, friendly service that unfortunately doesn’t quite make up for the sometimes lackluster food.\u003c/p>\n\u003cp>Despite its inherent novelty (you could count the Cambodian restaurants in the Bay Area on one hand), Phnom Penh House is fairly unassuming, located on a quiet Chinatown street corner. Once inside, however, we found the service friendly, helpful and remarkably attentive. \u003c/p>\n\u003cp>We were seated immediately, as it was early and the restaurant still more than half-empty, though by the time we left every seat was full. Servers were perpetually topping off our glasses, pouring from water pitchers filled with ice (win) and sliced oranges (double win). Our server smiled the whole time and, when asked, was happy to make a few recommendations, something we appreciated as first-time diners.\u003c/p>\n\u003cp>Once the food arrived, however, I began wondering if we would have been better off making our own selections. The spring rolls were pleasantly crispy and light, but the filling seemed under-seasoned, the accompanying “house sauce” a bit anemic. The pan-fried noodles, with their orange hue and mildly tangy, sweet-sour flavor, were like a watered-down version of pad Thai. \u003c/p>\n\u003cp>The poached salmon in garlic basil wine sauce was more flavorful thanks to a savory brown gravy enhanced by black mushrooms and complemented nicely by fresh basil. However, the dish arrived lukewarm, which I consider an even worse offense than improper seasoning; moreover, it seemed particularly egregious given that the dining room was still far from busy at that point. \u003c/p>\n\u003cp>The kitchen, however, did earn some redemption with a couple very tasty dishes. The charbroiled beef skewers were garlicky and richly beefy, with a dark, caramel sweetness that beautifully complemented the smoky grilled flavor. The deep-fried stuffed chicken wings were also good, each wing boasting an ephemeral crispy skin and a well-spiced filling with an assertive kick of lemongrass. \u003c/p>\n\u003cp>Overall, it was a decent meal for a decent price but if you don’t live in the area, it’s hardly worth a special trip. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Thursday, April 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPhnom Penh House is an incredible find! Joining friends from Alameda, we visited this Cambodian restaurant on the edge of Oakland’s Chinatown and while the location is quite unassuming, the small crowd gathering showed just how popular a destination it is. We had no wait in getting seated and rather enjoyed dining near the owner’s family who were using the back tables and allowed their kids to run around helping themselves making the place feel determinedly homey. \u003c/p>\n\u003cp>The food is incredible. Everything smells, looks and tastes fresh, and is perfectly seasoned to add flavor rather than overwhelm. The Chicken Soup had lime juice added in, making each spoonful burst. The Charbroiled Chicken was juicy and, unlike similar restaurants, was made up entirely of dark meat. And the Chicken Curry was remarkable in how the eggplant and the potatoes were both cooked to an optimal tenderness — they must cook them separate or time the cooking — delicious. And the dessert — yes, “the” dessert as they only offer one option — is an unbelievably mouth watering deep friend banana that has a light, crispy batter with sesame seeds and served with ice cream. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The atmosphere is basic. A few attempts at creating ambience had been made and were appreciated, but overall, the place felt a bit neglected. Thankfully, the food more than makes up for this. The service was friendly and attentive — at one point the grandfather came over to inspect our work on our dessert, nodding his approval. And the food seemed to stream out endlessly leaving us unable to finish one course before more dishes arrived… but we managed, and never felt rushed to leave. Of course the big shock was the bill, how we could eat so much for so little doesn’t make sense! Even if the parking in the area is a challenge, I can’t wait to go back!\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Becky:\u003c/strong> \"The incredible charbroiled chicken also comes with a side of my favorite pickled vegetables in the world.\" \r\n\u003cstrong>Garrett:\u003c/strong> \"The charbroiled beef skewers were garlicky and richly beefy, with a dark, caramel sweetness that beautifully complemented the smoky grilled flavor.\"\r\n\u003cstrong>Salvatore:\u003c/strong> \"The food is incredible. Everything smells, looks and tastes fresh, and is perfectly seasoned to add flavor rather than overwhelm.\"",
"status": "publish",
"parent": 0,
"modified": 1725580783,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 20,
"wordCount": 1377
},
"headData": {
"title": "Phnom Penh House: Reviews | KQED",
"description": "Becky: "The incredible charbroiled chicken also comes with a side of my favorite pickled vegetables in the world." \r\nGarrett: "The charbroiled beef skewers were garlicky and richly beefy, with a dark, caramel sweetness that beautifully complemented the smoky grilled flavor."\r\nSalvatore: "The food is incredible. Everything smells, looks and tastes fresh, and is perfectly seasoned to add flavor rather than overwhelm."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Phnom Penh House: Reviews",
"datePublished": "2012-09-12T20:32:54-07:00",
"dateModified": "2024-09-05T16:59:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7120/phnom-penh-house-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp706iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Phnom Penh House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7133\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp706iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOh, Phnom Penh House. You’ve been a staple in my life for over two decades, and I will continue to visit you and eat your delicious food until one of us ceases to exist, and at the rate you’re opening new locations, well, I know where my great-great-grandchildren will go for Cambodian food in the Bay Area.\u003c/p>\n\u003cp>The staff knows my family from our frequent patronage and remembers our quirks—for example, they offered my Dad a pen when we sat down because they know he likes to make notes when we’re all ordering, because we usually order a LOT. \u003c/p>\n\u003cp>We have staple dishes, like the eggplant with pork, fried calamari, charbroiled chicken, and pan-fried noodles (which I used to daydream about with startling vividness when I was a child) and the swing items, like the garlic and basil salmon, Cambodian crepe, prahok katis (spicy ground pork with coconut milk served with fresh vegetables), and string beans with tofu. This visit, we ordered everything. And it was amazing. I’ve been on such a crunchy vegetable kick lately—raw, blanched, pickled, etc—so the prahok katis felt like the most perfect dish imaginable. The cabbage and cucumbers compliment the ground pork, which is spicy and warm and perfectly exemplifies that whole “umami” flavor. The incredible charbroiled chicken also comes with a side of my favorite pickled vegetables in the world. Growing up, I never enjoyed eggplant (I’m very particular when it comes to textures, and I couldn’t comprehend the awesomeness of eggplant until I was in my 20s), but now it’s one of my favorite things to order. We used to always get susa, a gelatinous dessert made from seaweed and flour, but they don’t have it anymore, which was a little disappointing, but it’s difficult to be too sad when you’re eating fried bananas and ice cream. The portions are gigantic and we easily fed 5 people for about $20 each, and we still had a ton of leftovers (which didn’t last long). \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>It’s super comfortable—very casual and clean with pretty decorations, like photos of traditional dancers and a frieze of Angkor Wat above the wainscoting, complete with raised trees and tiny hollows for doors and windows. I saw a little kid at another table stick his fingers into the miniature doorway above him, and remembered how I used to gaze at the relief when I was younger and daydream about what it must look like inside the real building. \u003c/p>\n\u003cp>It’s an excellent place to bring coworkers, kids, or a low-key date (their newest location in Alameda, Angkor Grill, is where you’d want to bring a fancier date). Phnom Penh House has been owned and run for almost 30 years by the Do family, who fled Cambodia while it was under Khmer Rouge rule, and they now have three restaurants in the East Bay. A Cambodian-American friend of mine (with extremely high standards) once told me that the food is deliciously authentic and similar to what his parents cooked at home. \u003c/p>\n\u003cp>Plus, it’s about three blocks away from BART, or if you get there early enough (which you should; it gets crowded after 6:30), parking is never a problem.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was both curious and excited at the prospect of trying Phnom Penh House, having no knowledge of or experience with Cambodian cuisine. Now, if I were to return for another meal, I would know what to expect: a clean, cozy space offering prompt, friendly service that unfortunately doesn’t quite make up for the sometimes lackluster food.\u003c/p>\n\u003cp>Despite its inherent novelty (you could count the Cambodian restaurants in the Bay Area on one hand), Phnom Penh House is fairly unassuming, located on a quiet Chinatown street corner. Once inside, however, we found the service friendly, helpful and remarkably attentive. \u003c/p>\n\u003cp>We were seated immediately, as it was early and the restaurant still more than half-empty, though by the time we left every seat was full. Servers were perpetually topping off our glasses, pouring from water pitchers filled with ice (win) and sliced oranges (double win). Our server smiled the whole time and, when asked, was happy to make a few recommendations, something we appreciated as first-time diners.\u003c/p>\n\u003cp>Once the food arrived, however, I began wondering if we would have been better off making our own selections. The spring rolls were pleasantly crispy and light, but the filling seemed under-seasoned, the accompanying “house sauce” a bit anemic. The pan-fried noodles, with their orange hue and mildly tangy, sweet-sour flavor, were like a watered-down version of pad Thai. \u003c/p>\n\u003cp>The poached salmon in garlic basil wine sauce was more flavorful thanks to a savory brown gravy enhanced by black mushrooms and complemented nicely by fresh basil. However, the dish arrived lukewarm, which I consider an even worse offense than improper seasoning; moreover, it seemed particularly egregious given that the dining room was still far from busy at that point. \u003c/p>\n\u003cp>The kitchen, however, did earn some redemption with a couple very tasty dishes. The charbroiled beef skewers were garlicky and richly beefy, with a dark, caramel sweetness that beautifully complemented the smoky grilled flavor. The deep-fried stuffed chicken wings were also good, each wing boasting an ephemeral crispy skin and a well-spiced filling with an assertive kick of lemongrass. \u003c/p>\n\u003cp>Overall, it was a decent meal for a decent price but if you don’t live in the area, it’s hardly worth a special trip. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Thursday, April 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPhnom Penh House is an incredible find! Joining friends from Alameda, we visited this Cambodian restaurant on the edge of Oakland’s Chinatown and while the location is quite unassuming, the small crowd gathering showed just how popular a destination it is. We had no wait in getting seated and rather enjoyed dining near the owner’s family who were using the back tables and allowed their kids to run around helping themselves making the place feel determinedly homey. \u003c/p>\n\u003cp>The food is incredible. Everything smells, looks and tastes fresh, and is perfectly seasoned to add flavor rather than overwhelm. The Chicken Soup had lime juice added in, making each spoonful burst. The Charbroiled Chicken was juicy and, unlike similar restaurants, was made up entirely of dark meat. And the Chicken Curry was remarkable in how the eggplant and the potatoes were both cooked to an optimal tenderness — they must cook them separate or time the cooking — delicious. And the dessert — yes, “the” dessert as they only offer one option — is an unbelievably mouth watering deep friend banana that has a light, crispy batter with sesame seeds and served with ice cream. \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>The atmosphere is basic. A few attempts at creating ambience had been made and were appreciated, but overall, the place felt a bit neglected. Thankfully, the food more than makes up for this. The service was friendly and attentive — at one point the grandfather came over to inspect our work on our dessert, nodding his approval. And the food seemed to stream out endlessly leaving us unable to finish one course before more dishes arrived… but we managed, and never felt rushed to leave. Of course the big shock was the bill, how we could eat so much for so little doesn’t make sense! Even if the parking in the area is a challenge, I can’t wait to go back!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7120/phnom-penh-house-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8062"
],
"label": "checkplease_9339"
},
"checkplease_7021": {
"type": "posts",
"id": "checkplease_7021",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7021",
"score": null,
"sort": [
1337841637000
]
},
"guestAuthors": [],
"slug": "sorella-di-zzas-reviews",
"title": "Sorella di Zza's: Reviews [CLOSED]",
"publishDate": 1337841637,
"format": "aside",
"headTitle": "Sorella di Zza’s: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Sorella di Zza’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6993\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp705iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Monday, March 19, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This restaurant is always really good with friendly folks that make me feel right at home! There’s a good “neighborhood” energy at Sorella di Zza’s.\u003c/p>\n\u003cp>I usually eat in the wine bar side, not in the main dining room which is more family oriented. My bartender/server, Chris is always very helpful with wine selections, so I usually decide on my order and let him choose the wine. This time we selected the Spaghettini, a dish that I’ve had before and one that they’re famous for and the Lasagna of the Day. The lasagna was a sausage lasagna and was also very delicious. Everything arrived quickly along with some of their great homemade bread. All the dishes came in huge portions and were very delicious! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a last note, I’m very glad we got the Cavolo Nero or Tuscan Kale, as it was yummy! As always the service was great without any problems and made for an enjoyable evening! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Monday, March 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was really looking forward to trying the third restaurant; the first two were so enjoyable. The drive wasn’t bad, even though I’m not too familiar with Oakland. And the area looked very nice, on the lake; we even parked a few blocks away and walked, as the evening was so nice.\u003c/p>\n\u003cp>The restaurant was very plain, we were greeted by a staff person and told to sit wherever we would like and easily found a table for two that was vacant as the restaurant was very nearly empty. Soon our waitress came by and asked if we were the couple who had the 7:00 reservation, and we assured her we were and that seemed to please her.\u003c/p>\n\u003cp>The wine list was fairly extensive, and I had no problem finding two wines that we could enjoy and we ordered our appetizers and our entree’s. The selection I chose was the Lasagna as I usually rate an Italian restaurant by the quality of the Lasagna, but unfortunately they were out of that. I looked for something else and settled on the 1/2 chicken at the server’s recommendation. We were served our wine along with some very tasty bread and dip and settled in. The noise level was certainly low, and we enjoyed sitting and talking. Unfortunately a couple with two young children came in at this point, and one of the children was very distressed and raised the noise level and everyone else raised theirs to be heard and consequently what started out as a relaxing dinner soon became somewhat less so.\u003c/p>\n\u003cp>It appeared to be quite a while that we waited, and finally the stuffed mushrooms and salad came to the table. Unfortunately the sautéed mushrooms looked very much like button mushrooms from a can and quickly heated, and the salad was supposed to be arugula, blood oranges, dates, pecans, and Parmesan with an olive oil dressing. It was mainly Arugula and very little of anything else. We just started on our appetizers, and the main courses showed up. There definitely was a timing issue, as I noticed the same thing happened at several other tables.\u003c/p>\n\u003cp>The presentation of all the dishes was extremely plain. My wife’s salmon was a very nice piece of fish with a tasty Mango salsa topping, but it was laid across a mound of mashed potatoes that made the whole thing look unappetizing. My chicken was prepared under a brick (as per the menu) so I really can’t complain that it looked like it was. It was served next to a mound of polenta and really didn’t excite me or encourage me to bite in. It was tender but tasted bland and oily, and I didn’t eat very much. I know my mother used to tell me that if I didn’t have something nice to say I shouldn’t say anything, but under the circumstances, even though it pains me, I feel duty bound to speak up.\u003c/p>\n\u003cp>I finished off with a cup of coffee, and I will say the coffee was made fresh and really tasted very nice. Everyone is entitled to an off day and I hope that I just caught Zza’s on one of those, but I don’t think I’ll go back to try again. I paid less here than at either of the other two restaurants, but I felt this was the least value for the money.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Sunday, March 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFor a Sunday night, I expected this place to be empty and slow. When we got there, my sister and I were one of three tables, but within a half hour the restaurant was full. A promising sign. \u003c/p>\n\u003cp>Having grown up on the Peninsula and lived in San Francisco, we aren’t very experienced with anywhere in the East Bay, so we were wary of heading into Oakland. But we were both delighted to learn that the restaurant was right off the freeway and right across from the beautiful Lake Merritt. We found parking very easily, just around the corner. And, when we were done, getting back on the freeway was a breeze (which it was not for our previous trek to Oakland…). \u003c/p>\n\u003cp>The space was open with little decoration. It felt almost cold upon arrival with unfinished cement floors, dark brown walls, brown tablecloths and napkins, no art on the walls, and only one window at the front of the restaurant. My hope was that they were in the middle of a remodel. The open kitchen was a nice touch though. \u003c/p>\n\u003cp>We were greeted by an enthusiastic and smiley server, but were shown to our table by a less than engaging hostess. We sat at a table in the back corner near the kitchen, which gave us a perfect view of the restaurant. \u003c/p>\n\u003cp>The menu looked like your standard modern Italian fare, but the wine list was interesting, offering unique varietals from all over the world. Being a native Californian, we stayed loyal and ordered a Syrah and a Granache from California’s wine country. We asked our server for recommendations, to which she pointed out the exact dishes we had been eyeing. \u003c/p>\n\u003cp>They brought out bread and a garlicky balsamic dip to start. The bread was fresh; cool and doughy on the inside, light and crunchy on the outside (just like in Italy). The dip was full of flavor, and was rich enough to only need a few bites. Next we moved on to the arugula pizza with garlic oil, mozzarella, sweet pancetta, and a farm egg in the middle. The crust was thin and crunchy, delightfully firm all the way through the center of the pie. The pancetta was sinfully smoky and salty which was slightly cut by the fresh and peppery arugula. We also shared the spaghettini with slow braised beef and pork ragu. The portion size was perfect; just enough for leftovers for lunch the next day. \u003c/p>\n\u003cp>Being the biggest fan of kale, we ordered the side of Cavolo Nero (Tuscan Kale) in oil and toasted garlic. It was a healthy bright green, and a more than adequate portion for only $5. \u003c/p>\n\u003cp>Our server was refreshingly pleasant, and seemed to enjoy her job and believe in the food. However as mentioned, the hostess made us almost uncomfortable, and the support staff were a little too casual. We did wait quite some time before getting our check, but then again we were in no hurry, it being a Sunday evening and all. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We were happy with everything we ordered and overall had a nice experience. I would recommend Sorella di Zza’s to anyone in the area, and should I find myself in Oakland again, I would happily, if not eagerly, head back there myself. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Bill:\u003c/strong> \"All the dishes came in huge portions and were very delicious!\"\u003cbr />\r\n\u003cstrong>Peter:\u003c/strong> \"The presentation of all the dishes was extremely plain.\"\u003cbr />\r\n\u003cstrong>Amanda:\u003c/strong> \"The (pizza) crust was thin and crunchy, delightfully firm all the way through the center of the pie.\"",
"status": "publish",
"parent": 0,
"modified": 1725580799,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 23,
"wordCount": 1423
},
"headData": {
"title": "Sorella di Zza's: Reviews [CLOSED] | KQED",
"description": "Bill: "All the dishes came in huge portions and were very delicious!"\r\nPeter: "The presentation of all the dishes was extremely plain."\r\nAmanda: "The (pizza) crust was thin and crunchy, delightfully firm all the way through the center of the pie."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sorella di Zza's: Reviews [CLOSED]",
"datePublished": "2012-05-23T23:40:37-07:00",
"dateModified": "2024-09-05T16:59:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7021/sorella-di-zzas-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp705iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sorella di Zza’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6993\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp705iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Monday, March 19, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This restaurant is always really good with friendly folks that make me feel right at home! There’s a good “neighborhood” energy at Sorella di Zza’s.\u003c/p>\n\u003cp>I usually eat in the wine bar side, not in the main dining room which is more family oriented. My bartender/server, Chris is always very helpful with wine selections, so I usually decide on my order and let him choose the wine. This time we selected the Spaghettini, a dish that I’ve had before and one that they’re famous for and the Lasagna of the Day. The lasagna was a sausage lasagna and was also very delicious. Everything arrived quickly along with some of their great homemade bread. All the dishes came in huge portions and were very delicious! \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>On a last note, I’m very glad we got the Cavolo Nero or Tuscan Kale, as it was yummy! As always the service was great without any problems and made for an enjoyable evening! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Monday, March 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was really looking forward to trying the third restaurant; the first two were so enjoyable. The drive wasn’t bad, even though I’m not too familiar with Oakland. And the area looked very nice, on the lake; we even parked a few blocks away and walked, as the evening was so nice.\u003c/p>\n\u003cp>The restaurant was very plain, we were greeted by a staff person and told to sit wherever we would like and easily found a table for two that was vacant as the restaurant was very nearly empty. Soon our waitress came by and asked if we were the couple who had the 7:00 reservation, and we assured her we were and that seemed to please her.\u003c/p>\n\u003cp>The wine list was fairly extensive, and I had no problem finding two wines that we could enjoy and we ordered our appetizers and our entree’s. The selection I chose was the Lasagna as I usually rate an Italian restaurant by the quality of the Lasagna, but unfortunately they were out of that. I looked for something else and settled on the 1/2 chicken at the server’s recommendation. We were served our wine along with some very tasty bread and dip and settled in. The noise level was certainly low, and we enjoyed sitting and talking. Unfortunately a couple with two young children came in at this point, and one of the children was very distressed and raised the noise level and everyone else raised theirs to be heard and consequently what started out as a relaxing dinner soon became somewhat less so.\u003c/p>\n\u003cp>It appeared to be quite a while that we waited, and finally the stuffed mushrooms and salad came to the table. Unfortunately the sautéed mushrooms looked very much like button mushrooms from a can and quickly heated, and the salad was supposed to be arugula, blood oranges, dates, pecans, and Parmesan with an olive oil dressing. It was mainly Arugula and very little of anything else. We just started on our appetizers, and the main courses showed up. There definitely was a timing issue, as I noticed the same thing happened at several other tables.\u003c/p>\n\u003cp>The presentation of all the dishes was extremely plain. My wife’s salmon was a very nice piece of fish with a tasty Mango salsa topping, but it was laid across a mound of mashed potatoes that made the whole thing look unappetizing. My chicken was prepared under a brick (as per the menu) so I really can’t complain that it looked like it was. It was served next to a mound of polenta and really didn’t excite me or encourage me to bite in. It was tender but tasted bland and oily, and I didn’t eat very much. I know my mother used to tell me that if I didn’t have something nice to say I shouldn’t say anything, but under the circumstances, even though it pains me, I feel duty bound to speak up.\u003c/p>\n\u003cp>I finished off with a cup of coffee, and I will say the coffee was made fresh and really tasted very nice. Everyone is entitled to an off day and I hope that I just caught Zza’s on one of those, but I don’t think I’ll go back to try again. I paid less here than at either of the other two restaurants, but I felt this was the least value for the money.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Sunday, March 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFor a Sunday night, I expected this place to be empty and slow. When we got there, my sister and I were one of three tables, but within a half hour the restaurant was full. A promising sign. \u003c/p>\n\u003cp>Having grown up on the Peninsula and lived in San Francisco, we aren’t very experienced with anywhere in the East Bay, so we were wary of heading into Oakland. But we were both delighted to learn that the restaurant was right off the freeway and right across from the beautiful Lake Merritt. We found parking very easily, just around the corner. And, when we were done, getting back on the freeway was a breeze (which it was not for our previous trek to Oakland…). \u003c/p>\n\u003cp>The space was open with little decoration. It felt almost cold upon arrival with unfinished cement floors, dark brown walls, brown tablecloths and napkins, no art on the walls, and only one window at the front of the restaurant. My hope was that they were in the middle of a remodel. The open kitchen was a nice touch though. \u003c/p>\n\u003cp>We were greeted by an enthusiastic and smiley server, but were shown to our table by a less than engaging hostess. We sat at a table in the back corner near the kitchen, which gave us a perfect view of the restaurant. \u003c/p>\n\u003cp>The menu looked like your standard modern Italian fare, but the wine list was interesting, offering unique varietals from all over the world. Being a native Californian, we stayed loyal and ordered a Syrah and a Granache from California’s wine country. We asked our server for recommendations, to which she pointed out the exact dishes we had been eyeing. \u003c/p>\n\u003cp>They brought out bread and a garlicky balsamic dip to start. The bread was fresh; cool and doughy on the inside, light and crunchy on the outside (just like in Italy). The dip was full of flavor, and was rich enough to only need a few bites. Next we moved on to the arugula pizza with garlic oil, mozzarella, sweet pancetta, and a farm egg in the middle. The crust was thin and crunchy, delightfully firm all the way through the center of the pie. The pancetta was sinfully smoky and salty which was slightly cut by the fresh and peppery arugula. We also shared the spaghettini with slow braised beef and pork ragu. The portion size was perfect; just enough for leftovers for lunch the next day. \u003c/p>\n\u003cp>Being the biggest fan of kale, we ordered the side of Cavolo Nero (Tuscan Kale) in oil and toasted garlic. It was a healthy bright green, and a more than adequate portion for only $5. \u003c/p>\n\u003cp>Our server was refreshingly pleasant, and seemed to enjoy her job and believe in the food. However as mentioned, the hostess made us almost uncomfortable, and the support staff were a little too casual. We did wait quite some time before getting our check, but then again we were in no hurry, it being a Sunday evening and 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>We were happy with everything we ordered and overall had a nice experience. I would recommend Sorella di Zza’s to anyone in the area, and should I find myself in Oakland again, I would happily, if not eagerly, head back there myself. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7021/sorella-di-zzas-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8059"
],
"label": "checkplease_9339"
},
"checkplease_6885": {
"type": "posts",
"id": "checkplease_6885",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "6885",
"score": null,
"sort": [
1337237024000
]
},
"guestAuthors": [],
"slug": "rivoli-restaurant-reviews",
"title": "Rivoli Restaurant: Reviews",
"publishDate": 1337237024,
"format": "aside",
"headTitle": "Rivoli Restaurant: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Rivoli Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6859\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6849\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp704iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/larry-the-o125x125.jpg\" alt=\"Larry the O\" title=\"Larry the O\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Larry the O\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician and Audio Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Vallejo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rivoli Restaurant\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’ve been going to Rivoli since the late 90s, mostly for special occasions or business dinners. (The restaurant opened in ’94.) It became a favorite because it combined the two biggest factors in my restaurant enjoyment—first is food (handled by the kitchen of chef and co-founder Wendy Brucker) and second is service (front-of-house is run by Brucker’s co-founding partner Roscoe Skipper)—with an elegant yet relaxed environment. The consistency of the experience spread over years has always been particularly impressive. In fact, I have had the same server, a dapper gravel-voiced gentleman named Bill, on a number of visits spread over more than a few years. \u003c/p>\n\u003cp>The restaurant consists of a wine bar at the front door and a dining room with around 20 tables in back. The far side of the dining room consists of French doors and glass panels looking out into a small, lush garden hidden away behind fences and totally secret. The dining room itself has a nice, but low-key interior that shows Japanese influences in the paper globe lamps, slat ceiling, and bamboo paneling. It is a relaxed, convivial space, but not targeted at being a family place. I’ve had many fine times here, not the least of which being dining alone on New Year’s Eve one year, when, rather than getting forgotten in the crowd, I had several servers checking on me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This particular visit, we happened to go, not on a weekend evening, but on a Wednesday evening, and on the early side at that, right at 6 PM. I went with my wife, Angela, who has been with me for several Rivoli adventures. One of the interesting aspects of going on a Wednesday was experiencing the team that steps in when the weekend team gets a night off. On this particular evening, we saw neither Brucker nor Skipper, though I have been greeted by Skipper on nearly every trip I’ve made there. Mid-week or not, the dining room was well-filled; there were few empty tables. \u003c/p>\n\u003cp>After getting in and getting seated, we were brought some fresh Acme bread with a cube of butter and a small cup of salt. I asked our server about one of the wines by the glass, and she did not seem to really know much about it. She did, however, quickly offer to bring me a taste, which certainly told the tale. She might have offered to get someone else who might know more. After tasting it, I was more curious, so I flagged down the maître d’ easily, and he did know more about the wine, which I expected, given that Skipper is a rather serious sommelier. \u003c/p>\n\u003cp>(Of course, Skipper is very concerned with proper pairing of wine and food, and I am a total heathen who picks a wine I’ll like and food I’ll like and is in hog heaven.)The Scholium Project “Gardens of Babylon” is a very big, fruit-forward (which I tend to like) Petite Sirah blend.\u003c/p>\n\u003cp>Brucker likes to mix consistency and change. There are a few appetizers and desserts that seem to always be on the menu. For the mains, there are usually the same basic anchors (beef, pork, fowl, fish or seafood, and a pasta dish), but the recipes change. Some recur, some don’t. We decided to get one appetizer we knew well and one we did not.\u003c/p>\n\u003cp>The old favorite appetizer was the artisanal cheese plate, a plate with small servings of three different fancy-pants cheeses, often regional in origin, accompanied by an absolutely splendid house-made currant-walnut bread, served in slices the size of those cut from a baguette (perhaps that’s how they bake them?). It’s actually on the dessert and cheese menu, but I have long ordered it as an appetizer and have yet to receive any rebuke. Worse yet, I always ask for a little extra bread. This night, the cheeses were Cowgirl Creamery’s rich Mt Tam, the Bellwether Farm sheep’s-milk San Andreas, and Laurel Chanel Cabecou, a soft chèvre. The range of softness from the triple-crème Mt Tam to the semi-firm San Andreas was very pleasing, and the plate worked beautifully with the wine I was drinking.\u003c/p>\n\u003cp>Usually, the cheeses are pointed out and identified when the plate is served, but this time they were not. Not much of a problem, really. It wasn’t hard to figure out and they were all scrumptious. The plate is fine for two; if you had three or four you might want to order two of them.\u003c/p>\n\u003cp>The other appetizer was pine nut and gnocchi semolina with chestnuts and a pear sauce. Yikes! The gnocchi had a creamy, polenta-like texture that just melted in my mouth, while the chestnuts had a soft chewiness to them. \u003c/p>\n\u003cp>For the mains, I ordered the chicken cooked two ways. Most times that I have been to Rivoli (in fact, all that I can recall) that dish has been available cooked with duck, not chicken. Duck can be tricky; it’s easy to have it be too fatty. There are a handful of places in the Bay Area that just have a great touch with it, and Rivoli is one of those. (Bay Wolf and Cindy’s Backstreet Kitchen are two others.)\u003c/p>\n\u003cp>So, while I missed the duck, I decided to try the chicken. The two ways of cooking are grilled and sliced, and confit (cooked in fat). The slices were good, and the confit was well-executed, but I am a Maryland boy and fussy about my fried chicken preparations, so I was less impressed with the chicken cooked two ways than the duck. Still, with the potatoes, spinach, prosciutto, and sage that were in the dish, it was a pretty tasty meal.\u003c/p>\n\u003cp>My wife ordered the Dungeness crab and Bellwether Farm ricotta ravioli, and it was scrumptious. Rather than the small packet shape in which one often sees ravioli, these are large, almost like lasagna noodles folded over with filling. Depending on the crab, it can be a delicate flavor, and the preparation here, with Meyer lemon pasta and peas, accommodates that. On the whole, while Rivoli’s kitchen definitely knows how to spice, my impression is that the house style is not as forward as, say, a Thai or Indian restaurant; it’s more of a Cal-Med thing. It was one of those moments I was greedily glad that my wife has a comparatively small appetite.\u003c/p>\n\u003cp>We did, of course, order dessert. Naturally. I was curious about the warm pineapple upside down cake. There have been few occasions where I have had pineapple upside down cake taste like it came from anywhere other than Safeway. Having had many splendid desserts at Rivoli, I figured I’d take a shot on it. And it was gooooood. The cake is very moist, like a rum cake, and the pineapple is warm. Throw in the vanilla ice cream, toasted coconut, and stuff, and it was a lovely but not overly sugared treat.\u003c/p>\n\u003cp>The upside down cake went well with Rivoli’s coffee. I have been shocked at how often an otherwise excellent restaurant has lousy and/or weak coffee. Rivoli serves Thanskgiving coffee, which works fine for me. (At home I drink Moschetti, a little-known and most excellent roastery in Vallejo.)\u003c/p>\n\u003cp>The other dessert was the warm chocolate truffle torte. This is a hard-core choice, but, again, did not alienate me with gratuitous sweetness. It’s a cake-like texture and has intense chocolate flavor.\u003c/p>\n\u003cp>Rivoli is one of my favorite Bay Area special occasion spots, and while a few other visits have had a little higher polish shine than our Wednesday night excursion, it is still a place whose food and service both feel effective but relaxed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/sarah-spence125x125.jpg\" alt=\"Sarah Spence\" title=\"Sarah Spence\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reggio-Emiliano Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Chairman (Food Truck)\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Just a short drive from Oakland and with free parking right in front, Rivoli makes a great first impression before even entering. Once inside the restaurant, we were greeted by a cheerful hostess and a bar tucked into the left corner with two adjoining tables placed along the side. Despite arriving early for our 7:30pm dinner on a Tuesday night, they took us right away. Once settled into the dining room my guest and I instantly realized we were the only spring chickens in this classy rooster house. We had not been expecting to dine in a booming hip café, however, we were noticeably the only twenty-somethings in the room, which give us a slight sense of awkwardness, though, it just may have been the fact that we came in on an unpopular Tuesday night.\u003c/p>\n\u003cp>The dining room was snug and the dim lighting set the mood for couples and intimate gatherings with a blushful garden glowing through the floor to ceiling windows, complementing the modestly adorned dining room. Our waitresses warmed up the room even more so with her charming character when she guided us through our menus. She even caught her self when her apron string slipped into a pitcher of water while refilling our glasses and quickly changed out our water. Once we had finally chosen what to have from a selective menu that changes every few weeks and an extensive wine list with a handful of cocktails, the service was prompt and our meals flowed effortlessly without being rushed through our courses. \u003c/p>\n\u003cp>We decided on the portabella mushroom fritters with an arugula salad dressed with a lightly salted caper vinaigrette with flaked parmesan placed on top and a rich aioli on the side for our appetizer. The mushroom fritters were crispy yet soft and had a light earthy taste in the middle. The arugula salad was tossed in a touch of oil sprinkled with capers that sliced the subtle earthiness of the mushrooms nicely with the silky garlicky aioli. We ordered our main courses with a Riesling Leitz wine that turned out to be the paramount decision of the night with its sweet notes of grapefruit and peach. The Riesling complemented my Dungeness crab ricotta ravioli with Meyer lemon pasta (along with peas and carrots) well. However, the Meyer lemon in the pasta was nearly unnoticeable and unfortunately finding a small crab shell embedded between tattered bits of crab inside the pasta made this dish more of a disappointment rather than the engaging bold crab dish that I had longed for. However, the richness of the ricotta harmonized with the peas and carrots, giving them a creamy, buttery tang. \u003c/p>\n\u003cp>My guest had the pot roast with Brussels sprouts, carrots and mashed potatoes, which had her taste buds fox-trotting in happiness with the pot roast falling apart with just a prick of the fork and the vegetables roasted in a succulent au jus. However, the horseradish sauce that tagged along was nothing to be desired with its assertive taste of sour cream. We finished off our meal with the mascarpone panna cotta cheesecake with strawberries for dessert (which was taken off our total tab because of the crab shell incident), which left our palates clean and our stomachs settled. The velvety smooth cheese coats the mouth while the strawberries score the cheese with a bitter sweetness to make a wonderful arrangement for an ending of a meal. \u003c/p>\n\u003cp>Overall, Rivoli is a fine restaurant perhaps for an anniversary, birthday or for a Tuesday night retirement celebration. As for the everyday occasion, there are superior establishments right around the corner. And that is not to say that I do not enjoy a fine dining experience as much as the next person. Yet, with a running tab of seventy-five dollars per person for average serving portions and decent ingredients, I am left feeling underwhelmed. On the other hand, the wine list, which carries onto five pages, does help make up for the ordinary food. Rivoli is also in a prime location in Albany, which adds to its charm of being in a lovely neighborhood that you can stroll through and window shop after your meal, but still the wine and location alone is not enough to have me arrange a visit back. Perhaps, if they had the garden open for dining instead of just being a display, or if the food was more tremendous with flavor, I would then be more enthusiastic to visit back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/gabe-ets-hokin125x125.jpg\" alt=\"Gabe Ets-Hokin\" title=\"Gabe Ets-Hokin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gabe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> City Bike, Editor-in-Chief\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Station House Café\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I like small businesses that clearly care about their customers. The rest can go to hell. Seriously—they can go straight to hell. How many restaurants have you dined in where the staff and management obviously don’t care if you live or die (or enjoy your meal)? And yet they stay in business—interesting how you can build a business model on one-time-only customers.\u003c/p>\n\u003cp>So it’s refreshing to visit Rivoli, a clean, sharply run little place on the uber-cute strip of Solano Avenue in Berkeley. It’s been open for almost two decades, but you wouldn’t guess by looking at it—everything is clean, tidy and looks freshly painted. The small main dining room looks out on a neat garden through huge picture windows, and the host marches precisely around the room, carrying wine, answering questions and making sure everything is just right.\u003c/p>\n\u003cp>Our server was crisp and knowledgeable, yet friendly and unobtrusive. The complete look of the wine list should make vino-philes happy, but I don’t know much about orderin’ no wines, so I asked her for a wine recommendation. Her pick, a California Grenache, was a nice pairing with the hearty pot roast. Dishes came out with perfect timing, and we felt neither rushed nor smitten with awkward pauses, which is saying something when you’re out stag with a married couple facing you across the table waiting for you to say something entertaining.\u003c/p>\n\u003cp>The kitchen displayed similar competence. The appetizers were good, and although I wish my dining companions had a little more adventurous spirit (Really Al? A Caesar ($9.50)? And mixed greens, Zina? Really? ($7.50)).The quality and local pedigree of the produce, cheeses and other ingredients shone though in the simple dishes. On the fancy side, the house-smoked salmon was tender and full of flavor, paired with a light, fluffy spring onion soufflé ($15) that would impress anybody who’s tried to make a soufflé. But the Portobello mushroom fritters ($10) are Rivoli’s claim to fame, and deservedly so—chewy, rich and crunchy with light, greaseless seasoned breadcrumbs. Fried food!\u003c/p>\n\u003cp>Our entrees were good, but surprisingly, only the vegetarian dish really stood out. The pot roast ($24), with creamy mashed potatoes, Madeira jus and delicate roasted Brussels sprouts was good, although I thought the meat was a shade dry—I should have gotten the pork tenderloin. Al’s chicken prepared two ways ($23) was better; perfectly fried breast (although I thought the breast was dry) spooning with smoky grilled marinated breast, accompanied by olive-oil fired potatoes and perfect cooked spinach. But Zina the vegetarian gets the Best Dish Ordered award: melt-in-your-mouth grilled artichoke ($17) with tender, fat spears of asparagus and an unusually soft and fluffy Parmesan polenta that had us arguing about if it was too weird to be good or too good to be weird. Dessert was a moist and sweet pineapple upside-down cake ($8) that oddly reminded me of tarte tatin, thanks to the gooey, crackly caramelization on top (bottom?).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Hopefully, my writing has given you an idea of what to expect at Rivoli: excellent ingredients, careful, competent preparation and service, and solid value. It’s not cheap, but it’s far from overpriced, further highlighting the respect Rivoli shows its diners. If you want excellent service, well-executed dishes and outstanding ingredients, this is a great special-occasion or regular stop depending on how well you’ve weathered the last 5 years.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Larry the O:\u003c/strong> \"The gnocchi had a creamy, polenta-like texture that just melted in my mouth, while the chestnuts had a soft chewiness to them.\"\u003cbr />\r\n\u003cstrong>Sarah:\u003c/strong> \"Overall, Rivoli is a fine restaurant perhaps for an anniversary, birthday or for a Tuesday night retirement celebration.\"\u003cbr />\r\n\u003cstrong>Gabe:\u003c/strong> \"But the Portobello mushroom fritters are Rivoli's claim to fame, and deservedly so—chewy, rich and crunchy with light, greaseless seasoned breadcrumbs.\"",
"status": "publish",
"parent": 0,
"modified": 1725580810,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 34,
"wordCount": 2805
},
"headData": {
"title": "Rivoli Restaurant: Reviews | KQED",
"description": "Larry the O: "The gnocchi had a creamy, polenta-like texture that just melted in my mouth, while the chestnuts had a soft chewiness to them."\r\nSarah: "Overall, Rivoli is a fine restaurant perhaps for an anniversary, birthday or for a Tuesday night retirement celebration."\r\nGabe: "But the Portobello mushroom fritters are Rivoli's claim to fame, and deservedly so—chewy, rich and crunchy with light, greaseless seasoned breadcrumbs."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rivoli Restaurant: Reviews",
"datePublished": "2012-05-16T23:43:44-07:00",
"dateModified": "2024-09-05T17:00:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/6885/rivoli-restaurant-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp704iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Rivoli Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6859\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6849\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp704iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/larry-the-o125x125.jpg\" alt=\"Larry the O\" title=\"Larry the O\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Larry the O\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician and Audio Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Vallejo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rivoli Restaurant\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’ve been going to Rivoli since the late 90s, mostly for special occasions or business dinners. (The restaurant opened in ’94.) It became a favorite because it combined the two biggest factors in my restaurant enjoyment—first is food (handled by the kitchen of chef and co-founder Wendy Brucker) and second is service (front-of-house is run by Brucker’s co-founding partner Roscoe Skipper)—with an elegant yet relaxed environment. The consistency of the experience spread over years has always been particularly impressive. In fact, I have had the same server, a dapper gravel-voiced gentleman named Bill, on a number of visits spread over more than a few years. \u003c/p>\n\u003cp>The restaurant consists of a wine bar at the front door and a dining room with around 20 tables in back. The far side of the dining room consists of French doors and glass panels looking out into a small, lush garden hidden away behind fences and totally secret. The dining room itself has a nice, but low-key interior that shows Japanese influences in the paper globe lamps, slat ceiling, and bamboo paneling. It is a relaxed, convivial space, but not targeted at being a family place. I’ve had many fine times here, not the least of which being dining alone on New Year’s Eve one year, when, rather than getting forgotten in the crowd, I had several servers checking on me.\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>This particular visit, we happened to go, not on a weekend evening, but on a Wednesday evening, and on the early side at that, right at 6 PM. I went with my wife, Angela, who has been with me for several Rivoli adventures. One of the interesting aspects of going on a Wednesday was experiencing the team that steps in when the weekend team gets a night off. On this particular evening, we saw neither Brucker nor Skipper, though I have been greeted by Skipper on nearly every trip I’ve made there. Mid-week or not, the dining room was well-filled; there were few empty tables. \u003c/p>\n\u003cp>After getting in and getting seated, we were brought some fresh Acme bread with a cube of butter and a small cup of salt. I asked our server about one of the wines by the glass, and she did not seem to really know much about it. She did, however, quickly offer to bring me a taste, which certainly told the tale. She might have offered to get someone else who might know more. After tasting it, I was more curious, so I flagged down the maître d’ easily, and he did know more about the wine, which I expected, given that Skipper is a rather serious sommelier. \u003c/p>\n\u003cp>(Of course, Skipper is very concerned with proper pairing of wine and food, and I am a total heathen who picks a wine I’ll like and food I’ll like and is in hog heaven.)The Scholium Project “Gardens of Babylon” is a very big, fruit-forward (which I tend to like) Petite Sirah blend.\u003c/p>\n\u003cp>Brucker likes to mix consistency and change. There are a few appetizers and desserts that seem to always be on the menu. For the mains, there are usually the same basic anchors (beef, pork, fowl, fish or seafood, and a pasta dish), but the recipes change. Some recur, some don’t. We decided to get one appetizer we knew well and one we did not.\u003c/p>\n\u003cp>The old favorite appetizer was the artisanal cheese plate, a plate with small servings of three different fancy-pants cheeses, often regional in origin, accompanied by an absolutely splendid house-made currant-walnut bread, served in slices the size of those cut from a baguette (perhaps that’s how they bake them?). It’s actually on the dessert and cheese menu, but I have long ordered it as an appetizer and have yet to receive any rebuke. Worse yet, I always ask for a little extra bread. This night, the cheeses were Cowgirl Creamery’s rich Mt Tam, the Bellwether Farm sheep’s-milk San Andreas, and Laurel Chanel Cabecou, a soft chèvre. The range of softness from the triple-crème Mt Tam to the semi-firm San Andreas was very pleasing, and the plate worked beautifully with the wine I was drinking.\u003c/p>\n\u003cp>Usually, the cheeses are pointed out and identified when the plate is served, but this time they were not. Not much of a problem, really. It wasn’t hard to figure out and they were all scrumptious. The plate is fine for two; if you had three or four you might want to order two of them.\u003c/p>\n\u003cp>The other appetizer was pine nut and gnocchi semolina with chestnuts and a pear sauce. Yikes! The gnocchi had a creamy, polenta-like texture that just melted in my mouth, while the chestnuts had a soft chewiness to them. \u003c/p>\n\u003cp>For the mains, I ordered the chicken cooked two ways. Most times that I have been to Rivoli (in fact, all that I can recall) that dish has been available cooked with duck, not chicken. Duck can be tricky; it’s easy to have it be too fatty. There are a handful of places in the Bay Area that just have a great touch with it, and Rivoli is one of those. (Bay Wolf and Cindy’s Backstreet Kitchen are two others.)\u003c/p>\n\u003cp>So, while I missed the duck, I decided to try the chicken. The two ways of cooking are grilled and sliced, and confit (cooked in fat). The slices were good, and the confit was well-executed, but I am a Maryland boy and fussy about my fried chicken preparations, so I was less impressed with the chicken cooked two ways than the duck. Still, with the potatoes, spinach, prosciutto, and sage that were in the dish, it was a pretty tasty meal.\u003c/p>\n\u003cp>My wife ordered the Dungeness crab and Bellwether Farm ricotta ravioli, and it was scrumptious. Rather than the small packet shape in which one often sees ravioli, these are large, almost like lasagna noodles folded over with filling. Depending on the crab, it can be a delicate flavor, and the preparation here, with Meyer lemon pasta and peas, accommodates that. On the whole, while Rivoli’s kitchen definitely knows how to spice, my impression is that the house style is not as forward as, say, a Thai or Indian restaurant; it’s more of a Cal-Med thing. It was one of those moments I was greedily glad that my wife has a comparatively small appetite.\u003c/p>\n\u003cp>We did, of course, order dessert. Naturally. I was curious about the warm pineapple upside down cake. There have been few occasions where I have had pineapple upside down cake taste like it came from anywhere other than Safeway. Having had many splendid desserts at Rivoli, I figured I’d take a shot on it. And it was gooooood. The cake is very moist, like a rum cake, and the pineapple is warm. Throw in the vanilla ice cream, toasted coconut, and stuff, and it was a lovely but not overly sugared treat.\u003c/p>\n\u003cp>The upside down cake went well with Rivoli’s coffee. I have been shocked at how often an otherwise excellent restaurant has lousy and/or weak coffee. Rivoli serves Thanskgiving coffee, which works fine for me. (At home I drink Moschetti, a little-known and most excellent roastery in Vallejo.)\u003c/p>\n\u003cp>The other dessert was the warm chocolate truffle torte. This is a hard-core choice, but, again, did not alienate me with gratuitous sweetness. It’s a cake-like texture and has intense chocolate flavor.\u003c/p>\n\u003cp>Rivoli is one of my favorite Bay Area special occasion spots, and while a few other visits have had a little higher polish shine than our Wednesday night excursion, it is still a place whose food and service both feel effective but relaxed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/sarah-spence125x125.jpg\" alt=\"Sarah Spence\" title=\"Sarah Spence\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reggio-Emiliano Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Chairman (Food Truck)\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Just a short drive from Oakland and with free parking right in front, Rivoli makes a great first impression before even entering. Once inside the restaurant, we were greeted by a cheerful hostess and a bar tucked into the left corner with two adjoining tables placed along the side. Despite arriving early for our 7:30pm dinner on a Tuesday night, they took us right away. Once settled into the dining room my guest and I instantly realized we were the only spring chickens in this classy rooster house. We had not been expecting to dine in a booming hip café, however, we were noticeably the only twenty-somethings in the room, which give us a slight sense of awkwardness, though, it just may have been the fact that we came in on an unpopular Tuesday night.\u003c/p>\n\u003cp>The dining room was snug and the dim lighting set the mood for couples and intimate gatherings with a blushful garden glowing through the floor to ceiling windows, complementing the modestly adorned dining room. Our waitresses warmed up the room even more so with her charming character when she guided us through our menus. She even caught her self when her apron string slipped into a pitcher of water while refilling our glasses and quickly changed out our water. Once we had finally chosen what to have from a selective menu that changes every few weeks and an extensive wine list with a handful of cocktails, the service was prompt and our meals flowed effortlessly without being rushed through our courses. \u003c/p>\n\u003cp>We decided on the portabella mushroom fritters with an arugula salad dressed with a lightly salted caper vinaigrette with flaked parmesan placed on top and a rich aioli on the side for our appetizer. The mushroom fritters were crispy yet soft and had a light earthy taste in the middle. The arugula salad was tossed in a touch of oil sprinkled with capers that sliced the subtle earthiness of the mushrooms nicely with the silky garlicky aioli. We ordered our main courses with a Riesling Leitz wine that turned out to be the paramount decision of the night with its sweet notes of grapefruit and peach. The Riesling complemented my Dungeness crab ricotta ravioli with Meyer lemon pasta (along with peas and carrots) well. However, the Meyer lemon in the pasta was nearly unnoticeable and unfortunately finding a small crab shell embedded between tattered bits of crab inside the pasta made this dish more of a disappointment rather than the engaging bold crab dish that I had longed for. However, the richness of the ricotta harmonized with the peas and carrots, giving them a creamy, buttery tang. \u003c/p>\n\u003cp>My guest had the pot roast with Brussels sprouts, carrots and mashed potatoes, which had her taste buds fox-trotting in happiness with the pot roast falling apart with just a prick of the fork and the vegetables roasted in a succulent au jus. However, the horseradish sauce that tagged along was nothing to be desired with its assertive taste of sour cream. We finished off our meal with the mascarpone panna cotta cheesecake with strawberries for dessert (which was taken off our total tab because of the crab shell incident), which left our palates clean and our stomachs settled. The velvety smooth cheese coats the mouth while the strawberries score the cheese with a bitter sweetness to make a wonderful arrangement for an ending of a meal. \u003c/p>\n\u003cp>Overall, Rivoli is a fine restaurant perhaps for an anniversary, birthday or for a Tuesday night retirement celebration. As for the everyday occasion, there are superior establishments right around the corner. And that is not to say that I do not enjoy a fine dining experience as much as the next person. Yet, with a running tab of seventy-five dollars per person for average serving portions and decent ingredients, I am left feeling underwhelmed. On the other hand, the wine list, which carries onto five pages, does help make up for the ordinary food. Rivoli is also in a prime location in Albany, which adds to its charm of being in a lovely neighborhood that you can stroll through and window shop after your meal, but still the wine and location alone is not enough to have me arrange a visit back. Perhaps, if they had the garden open for dining instead of just being a display, or if the food was more tremendous with flavor, I would then be more enthusiastic to visit back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/gabe-ets-hokin125x125.jpg\" alt=\"Gabe Ets-Hokin\" title=\"Gabe Ets-Hokin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gabe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> City Bike, Editor-in-Chief\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Station House Café\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I like small businesses that clearly care about their customers. The rest can go to hell. Seriously—they can go straight to hell. How many restaurants have you dined in where the staff and management obviously don’t care if you live or die (or enjoy your meal)? And yet they stay in business—interesting how you can build a business model on one-time-only customers.\u003c/p>\n\u003cp>So it’s refreshing to visit Rivoli, a clean, sharply run little place on the uber-cute strip of Solano Avenue in Berkeley. It’s been open for almost two decades, but you wouldn’t guess by looking at it—everything is clean, tidy and looks freshly painted. The small main dining room looks out on a neat garden through huge picture windows, and the host marches precisely around the room, carrying wine, answering questions and making sure everything is just right.\u003c/p>\n\u003cp>Our server was crisp and knowledgeable, yet friendly and unobtrusive. The complete look of the wine list should make vino-philes happy, but I don’t know much about orderin’ no wines, so I asked her for a wine recommendation. Her pick, a California Grenache, was a nice pairing with the hearty pot roast. Dishes came out with perfect timing, and we felt neither rushed nor smitten with awkward pauses, which is saying something when you’re out stag with a married couple facing you across the table waiting for you to say something entertaining.\u003c/p>\n\u003cp>The kitchen displayed similar competence. The appetizers were good, and although I wish my dining companions had a little more adventurous spirit (Really Al? A Caesar ($9.50)? And mixed greens, Zina? Really? ($7.50)).The quality and local pedigree of the produce, cheeses and other ingredients shone though in the simple dishes. On the fancy side, the house-smoked salmon was tender and full of flavor, paired with a light, fluffy spring onion soufflé ($15) that would impress anybody who’s tried to make a soufflé. But the Portobello mushroom fritters ($10) are Rivoli’s claim to fame, and deservedly so—chewy, rich and crunchy with light, greaseless seasoned breadcrumbs. Fried food!\u003c/p>\n\u003cp>Our entrees were good, but surprisingly, only the vegetarian dish really stood out. The pot roast ($24), with creamy mashed potatoes, Madeira jus and delicate roasted Brussels sprouts was good, although I thought the meat was a shade dry—I should have gotten the pork tenderloin. Al’s chicken prepared two ways ($23) was better; perfectly fried breast (although I thought the breast was dry) spooning with smoky grilled marinated breast, accompanied by olive-oil fired potatoes and perfect cooked spinach. But Zina the vegetarian gets the Best Dish Ordered award: melt-in-your-mouth grilled artichoke ($17) with tender, fat spears of asparagus and an unusually soft and fluffy Parmesan polenta that had us arguing about if it was too weird to be good or too good to be weird. Dessert was a moist and sweet pineapple upside-down cake ($8) that oddly reminded me of tarte tatin, thanks to the gooey, crackly caramelization on top (bottom?).\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>Hopefully, my writing has given you an idea of what to expect at Rivoli: excellent ingredients, careful, competent preparation and service, and solid value. It’s not cheap, but it’s far from overpriced, further highlighting the respect Rivoli shows its diners. If you want excellent service, well-executed dishes and outstanding ingredients, this is a great special-occasion or regular stop depending on how well you’ve weathered the last 5 years.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/6885/rivoli-restaurant-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8054"
],
"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": 120,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 153,
"relation": "eq"
},
"items": [
"checkplease_9154",
"checkplease_8987",
"checkplease_8820",
"checkplease_8426",
"checkplease_8247",
"checkplease_7920",
"checkplease_7653",
"checkplease_7377",
"checkplease_7266",
"checkplease_7120",
"checkplease_7021",
"checkplease_6885"
],
"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_8123": {
"type": "terms",
"id": "checkplease_8123",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8123",
"found": true
},
"relationships": {},
"featImg": null,
"name": "encuentro café and wine bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "encuentro café and wine bar Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 490,
"slug": "encuentro-cafe-and-wine-bar",
"isLoading": false,
"link": "/checkplease/tag/encuentro-cafe-and-wine-bar"
},
"checkplease_9358": {
"type": "terms",
"id": "checkplease_9358",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9358",
"found": true
},
"relationships": {},
"name": "Video",
"slug": "video",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "Video Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1729,
"isLoading": false,
"link": "/checkplease/category/video"
},
"checkplease_8119": {
"type": "terms",
"id": "checkplease_8119",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Guerilla Café",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Guerilla Café Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 486,
"slug": "guerilla-cafe",
"isLoading": false,
"link": "/checkplease/tag/guerilla-cafe"
},
"checkplease_8111": {
"type": "terms",
"id": "checkplease_8111",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8111",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bocanova",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bocanova Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 478,
"slug": "bocanova",
"isLoading": false,
"link": "/checkplease/tag/bocanova"
},
"checkplease_8101": {
"type": "terms",
"id": "checkplease_8101",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Souk Savanh",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Souk Savanh Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 468,
"slug": "souk-savanh",
"isLoading": false,
"link": "/checkplease/tag/souk-savanh"
},
"checkplease_8095": {
"type": "terms",
"id": "checkplease_8095",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8095",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Flora",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Flora Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 462,
"slug": "flora",
"isLoading": false,
"link": "/checkplease/tag/flora"
},
"checkplease_8086": {
"type": "terms",
"id": "checkplease_8086",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8086",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chop Bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chop Bar Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 453,
"slug": "chop-bar",
"isLoading": false,
"link": "/checkplease/tag/chop-bar"
},
"checkplease_8078": {
"type": "terms",
"id": "checkplease_8078",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8078",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Salute E Vita Ristorante",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Salute E Vita Ristorante Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 445,
"slug": "salute-e-vita-ristorante",
"isLoading": false,
"link": "/checkplease/tag/salute-e-vita-ristorante"
},
"checkplease_8072": {
"type": "terms",
"id": "checkplease_8072",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8072",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mua",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mua Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 439,
"slug": "mua",
"isLoading": false,
"link": "/checkplease/tag/mua"
},
"checkplease_8066": {
"type": "terms",
"id": "checkplease_8066",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8066",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Caffe La Scala",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Caffe La Scala Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 433,
"slug": "caffe-la-scala",
"isLoading": false,
"link": "/checkplease/tag/caffe-la-scala"
},
"checkplease_8062": {
"type": "terms",
"id": "checkplease_8062",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8062",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Phnom Penh House",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Phnom Penh House Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 429,
"slug": "phnom-penh-house",
"isLoading": false,
"link": "/checkplease/tag/phnom-penh-house"
},
"checkplease_8059": {
"type": "terms",
"id": "checkplease_8059",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8059",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sorella di Zza's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sorella di Zza's Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 426,
"slug": "sorella-di-zzas",
"isLoading": false,
"link": "/checkplease/tag/sorella-di-zzas"
},
"checkplease_8054": {
"type": "terms",
"id": "checkplease_8054",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8054",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Rivoli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Rivoli Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 421,
"slug": "rivoli",
"isLoading": false,
"link": "/checkplease/tag/rivoli"
}
},
"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
}
}
