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"content": "\u003cp>\u003cstrong>Lanesplitter Pizza and Pub: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6759\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLanesplitter is my regular haunt and go-to place for calzone and a beer and it can’t be beat! This time I went with my metal-working friend. We’re two big guys who love to eat, and this is the place to be fully satisfied and have fun. The Chopper Calzone is chock-full of everything meat including, pepperoni, sausage, salami, Canadian bacon, and bacon… tons of flavor and too much to eat, even for me. To wash it down, my favorite beer is the Cumbre del Diablo — an amazing IPA — and for me it compares to the best wines. It’s the perfect pairing for the calzone! \u003c/p>\n\u003cp>Along with the calzone, the salad at Lanesplitter is a must. It arrives with fresh salad greens, garbanzo and kidney beans, tomatoes and sprouts, and is hands down the best salad of all three restaurants.\u003c/p>\n\u003cp>Lanesplitter service is always 100%. I never mind waiting for a table as, once seated, the servers don’t rush you. It’s kid friendly, loud and fun, and full of locals and bikers. Great stuffed-full calzone, fantastic beer…what more can a man ask for?\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Saturday, February 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lanesplitter Pizza and Pub is a very popular restaurant with many young families with their kids — ages 5 to 10 –who make it their regular outing for nice thin-crust pizzas and to get together with their friends. Everyone seems to be happy and fullfilled. Great variety of beers. Wines in bottles or by the glass to select from. \u003c/p>\n\u003cp>I recommend sticking to the extensive selection of pizzas; thin crusted and this one was loaded with cheeses, pepperoni and salty anchovies (an anchovy lover’s paradise!). My order of the vegetarian lasagna was not up to par: although it was soft and smooth, it was never the right temperature, hot on the outside and cold inside. I sent it back for an additional warm-up, but it still came back cold inside and super hot outside the rim of the dish. It also missed some spices and tasted very bland. Is it frozen and warmed up in the micro?\u003c/p>\n\u003cp>The green salad of fresh, lively, and crunchy spinach, lettuce, beans, shredded chickpeas, red cabbage, and additional variety of vegetables with my choice of the honey mustard sauce, big enough for two to share, was perfect. The additional order of 8 puffy breadsticks with melted mozzarella cheese with red spicy sauce for dipping were terrific and ample in supply for us to take home for our next meal. No desserts on the menu, but the servers recommend visiting the ice cream place next door..\u003c/p>\n\u003cp>Very polite and friendly servers.\u003c/p>\n\u003cp>Challenges: parking, very busy after 6pm, no reservations taken.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I loved the idea of trying out new pizza. I went to Lanesplitter with my brother eager to try some New York style pizza in the Bay Area. The parking was very difficult and took about 15 minutes to find a parking spot. There was a large crowd, so I figured we would have to wait before we could eat. Once we arrived at the restaurant, the atmosphere reminded me of my college days with late night tests and quick meals. It’s a very casual place that seems to attract cyclists and all types of local East Bay residents. Our waiter was friendly and very happy to answer questions about the restaurant and to provide us with information about the owners. Once we were seated, we were anxious to order. I started with their house wine and my brother had a beer they had on special, the Celebration Ale on tap. My wine was bit too dry for my taste and certainly not worth the $8.00 for a house wine. My brother is a big Sierra Nevada fan, but thoroughly enjoyed the Celebration Ale because it was similar to the Sierra Nevada. And for $6.00 it definitely was a lot cheaper than most other pale ales.\u003c/p>\n\u003cp>I started my meal by ordering their mixed green salad with vegetables. I was pleasantly surprised at the freshness of the salad and vegetables. I am usually not a fan of veggies in my salad, but I must say the combination of vegetables mixed in with their house made honey mustard vinaigrette was incredible. The sauce was not too tangy and provides just the right amount of spice to the salad. My brother decided to forgo a salad and ordered some of their homemade garlic bread with red sauce. The bread was nice and warm, but the sauce was a bit bland and reminded me of canned tomato sauce. \u003c/p>\n\u003cp>For the main course we ordered the cheese pizza along with a traditional cheese calzone. I love cheese and really enjoyed eating the calzone stuffed with cheese. The calzone was really thick and hot and perfect for sharing with as many as 3-4 people. The calzone came with their famous red sauce and surprisingly it tasted better with the calzone rather than the breadsticks. The $9.25 cost for a large calzone was relatively cheap for the quality. Despite the salad and the calzone, we decided to order a large house 4 cheese thin crust pizza for $21.25. I was surprised by the generous size of the pizza and for $21.25 it is such a good deal for the size. However, despite the large size and the decent price I was very disappointed with the taste. The sauce was very salty and the cheese was too hot so I had to wait for the pizza to cool down before taking another bite. The crust is far from traditional New York style pizza, it was too wide and thick not made for folding. The cheese reminded me of a frozen pizza, it was not fresh and even though it was 4-cheese pizza it was difficult to taste anything but mozzarella cheese. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In conclusion, I would highly disagree with Lanesplitter calling themselves New York style pizza. The service was good and the calzones are exceptional and, in my opinion, better than their pizza. In comparison to other East Bay pizzerias, I must say I have had much better pizza. My guest felt that the pizza was decent at best, but neither worth the drive nor the comparison to New York style pizza. If I lived in the area, I would go to Lanesplitter for their calzone and not their pizza. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lanesplitter Pizza and Pub: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6759\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLanesplitter is my regular haunt and go-to place for calzone and a beer and it can’t be beat! This time I went with my metal-working friend. We’re two big guys who love to eat, and this is the place to be fully satisfied and have fun. The Chopper Calzone is chock-full of everything meat including, pepperoni, sausage, salami, Canadian bacon, and bacon… tons of flavor and too much to eat, even for me. To wash it down, my favorite beer is the Cumbre del Diablo — an amazing IPA — and for me it compares to the best wines. It’s the perfect pairing for the calzone! \u003c/p>\n\u003cp>Along with the calzone, the salad at Lanesplitter is a must. It arrives with fresh salad greens, garbanzo and kidney beans, tomatoes and sprouts, and is hands down the best salad of all three restaurants.\u003c/p>\n\u003cp>Lanesplitter service is always 100%. I never mind waiting for a table as, once seated, the servers don’t rush you. It’s kid friendly, loud and fun, and full of locals and bikers. Great stuffed-full calzone, fantastic beer…what more can a man ask for?\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Saturday, February 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lanesplitter Pizza and Pub is a very popular restaurant with many young families with their kids — ages 5 to 10 –who make it their regular outing for nice thin-crust pizzas and to get together with their friends. Everyone seems to be happy and fullfilled. Great variety of beers. Wines in bottles or by the glass to select from. \u003c/p>\n\u003cp>I recommend sticking to the extensive selection of pizzas; thin crusted and this one was loaded with cheeses, pepperoni and salty anchovies (an anchovy lover’s paradise!). My order of the vegetarian lasagna was not up to par: although it was soft and smooth, it was never the right temperature, hot on the outside and cold inside. I sent it back for an additional warm-up, but it still came back cold inside and super hot outside the rim of the dish. It also missed some spices and tasted very bland. Is it frozen and warmed up in the micro?\u003c/p>\n\u003cp>The green salad of fresh, lively, and crunchy spinach, lettuce, beans, shredded chickpeas, red cabbage, and additional variety of vegetables with my choice of the honey mustard sauce, big enough for two to share, was perfect. The additional order of 8 puffy breadsticks with melted mozzarella cheese with red spicy sauce for dipping were terrific and ample in supply for us to take home for our next meal. No desserts on the menu, but the servers recommend visiting the ice cream place next door..\u003c/p>\n\u003cp>Very polite and friendly servers.\u003c/p>\n\u003cp>Challenges: parking, very busy after 6pm, no reservations taken.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I loved the idea of trying out new pizza. I went to Lanesplitter with my brother eager to try some New York style pizza in the Bay Area. The parking was very difficult and took about 15 minutes to find a parking spot. There was a large crowd, so I figured we would have to wait before we could eat. Once we arrived at the restaurant, the atmosphere reminded me of my college days with late night tests and quick meals. It’s a very casual place that seems to attract cyclists and all types of local East Bay residents. Our waiter was friendly and very happy to answer questions about the restaurant and to provide us with information about the owners. Once we were seated, we were anxious to order. I started with their house wine and my brother had a beer they had on special, the Celebration Ale on tap. My wine was bit too dry for my taste and certainly not worth the $8.00 for a house wine. My brother is a big Sierra Nevada fan, but thoroughly enjoyed the Celebration Ale because it was similar to the Sierra Nevada. And for $6.00 it definitely was a lot cheaper than most other pale ales.\u003c/p>\n\u003cp>I started my meal by ordering their mixed green salad with vegetables. I was pleasantly surprised at the freshness of the salad and vegetables. I am usually not a fan of veggies in my salad, but I must say the combination of vegetables mixed in with their house made honey mustard vinaigrette was incredible. The sauce was not too tangy and provides just the right amount of spice to the salad. My brother decided to forgo a salad and ordered some of their homemade garlic bread with red sauce. The bread was nice and warm, but the sauce was a bit bland and reminded me of canned tomato sauce. \u003c/p>\n\u003cp>For the main course we ordered the cheese pizza along with a traditional cheese calzone. I love cheese and really enjoyed eating the calzone stuffed with cheese. The calzone was really thick and hot and perfect for sharing with as many as 3-4 people. The calzone came with their famous red sauce and surprisingly it tasted better with the calzone rather than the breadsticks. The $9.25 cost for a large calzone was relatively cheap for the quality. Despite the salad and the calzone, we decided to order a large house 4 cheese thin crust pizza for $21.25. I was surprised by the generous size of the pizza and for $21.25 it is such a good deal for the size. However, despite the large size and the decent price I was very disappointed with the taste. The sauce was very salty and the cheese was too hot so I had to wait for the pizza to cool down before taking another bite. The crust is far from traditional New York style pizza, it was too wide and thick not made for folding. The cheese reminded me of a frozen pizza, it was not fresh and even though it was 4-cheese pizza it was difficult to taste anything but mozzarella cheese. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In conclusion, I would highly disagree with Lanesplitter calling themselves New York style pizza. The service was good and the calzones are exceptional and, in my opinion, better than their pizza. In comparison to other East Bay pizzerias, I must say I have had much better pizza. My guest felt that the pizza was decent at best, but neither worth the drive nor the comparison to New York style pizza. If I lived in the area, I would go to Lanesplitter for their calzone and not their pizza. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bay Wolf Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6647\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Friday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen we moved to Oakland from San Francisco almost 12 years ago, the restaurant scene was much more sparse and fragmented than it is today. The choices for fine dining were basically Chez Panisse, Oliveto, Garibaldi’s and Bay Wolf. Since our first trip there, we fell in love with the rustic atmosphere and quality of the food. Bay Wolf opened its doors more than 37 years ago only a few years after the venerable Chez Panisse. Its focus on quality local ingredients continues to this day.\u003c/p>\n\u003cp>Bay Wolf is in the Piedmont Avenue section of Oakland, which is abuzz with many shops and a variety of other restaurants that run the gamut of cuisines. When you arrive outside the restaurant, it is like arriving at someone’s home, as it is a converted Craftsman. Walking up a few steps, you enter the enclosed porch with tables on either side of the walkway. The interior is simple and rustic with a nice wood bar welcoming you to a clean and crisp interior. \u003c/p>\n\u003cp>The restaurant only serves beer and wine, so the four of us had a cocktail up the street at one of the other popular restaurants in this section of Oakland. I had requested to sit on the porch area, as I find it a more charming space to enjoy dinner. With the heat lamps and the enclosed area, it is always warm enough to dine al fresco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu changes monthly (with tweak during the month, depending on what is available locally). This month’s focus leaned toward Southern France and, as usual, decisions on what to have were quite difficult. The wine list has a focus on domestic choices as well as mostly offerings from France and Italy. The food is typically focused on the same regions – California, France, Italy and the Mediterranean. We enjoyed a Vermentino from Sardinia while we perused the menu. It was crisp as well as lush, with just a touch of minerality, really delicious. I knew it would pair well with any of the starter choices. \u003c/p>\n\u003cp>I decided to go with the grilled calamari. It was perfectly grilled and super tender. Accompanying this was a butternut squash-fennel tian that was deliciously seasoned. All was topped with a smoked pepper sauce that accented the dish with just the right amount of warmth and spice. This can be ordered as either an appetizer or entrée. My dining companions had equally tasty starters. Super light and flavorful gnocchi accented with spring peas and asparagus glistened with a beautiful crème sauce. An appetizer portion of the Lyonnaise sausage with French lentils was warm and comforting, my friend who ordered it thought it was perfect. Finally, the asparagus soup was bright with a lemon accent, and not as heavy with cream as you find at many other restaurants.\u003c/p>\n\u003cp>Onto the main courses. A 2008 Châteauneuf-du-Pape seemed to be a good choice for all of our entrée choices. Two dining companions had never had a CDP, so this was a chance to show off this wonderful wine region. While the menu changes monthly, there are a few staples – the Caesar Salad and Duck Liver Flan are regulars in the appetizer section of the menu, and some preparation of Liberty Ranch Duck is always an entrée choice. Loving duck, it is one of my regular entrée choices. Tonight’s version was Duck Bourguignon – a crispy skinned leg and breast braised in red wine sauce with bacon and beautiful shiitake and cremini mushroom caps. It was comfort food at its best. A dining companion’s Steelhead Salmon was beautifully seared and accented with a citrusy Tangerine Beurre Blanc. The other entrée choice was a thinly pounded Crispy Chicken Scaloppine accompanied with tangy Lemon Mashed Potatoes and an interesting Endive Slaw. \u003c/p>\n\u003cp>Onto dessert, as we still found some room for dessert. The Lemon Tart was zesty and accented with a creamy meringue. Next the Espresso Sundae with Tangerine Ice Cream. I generally don’t like espresso desserts, but this was really perfect. The espresso just played a perfect highlight in the background to the ice cream and chocolate.\u003c/p>\n\u003cp>Bay Wolf satisfies on so many levels – fresh ingredients, simple yet elegant preparations, and prices remain very reasonable for the quality. Oakland’s restaurant scene has exploded over the last ten years. New places continue to pop up weekly. While some of the new restaurants could be considered more “unique”, hipper, and have a higher buzz factor, we continue to be drawn to Bay Wolf more than any of the other choices. Walking into this lovely Craftsman, it is like walking into a best friend’s home. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Friday, March 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI wanted to love Bay Wolf, but it fell a bit flat for me.\u003c/p>\n\u003cp>AMBIANCE: Super cute and rustic. My dining partner and I chose to be seated on the outdoor patio, under the heat lamps. Crowd was quite eclectic– we were surrounded by older couples and groups (I’d say well into 50s-60s), but I saw a bunch of (hipster-ish) duos in their late 20s-30s on the other side of the deck. Tables are fairly close together, and as a result you can partake in all the intimate details of your neighbors’ conversations. We overheard topics that ran the gamut, including an uber-Republican group (older) who lamented that a potential Obama reelection would equal the end of the US (word for word: “If Obama gets reelected, the US will turn into Greece; it will be unsafe to go outside!.”) Seriously?!\u003c/p>\n\u003cp>SERVICE: SLOOOOW, but with a smile. Our server was really friendly, but man… our meal felt like it was crawling at a snail’s pace. I understand that they want to give patrons time to chitchat, but come on! We had to wait a while for everything (including water refills), which I didn’t expect at a place like this.\u003c/p>\n\u003cp>FOOD:\u003cbr>\n***Duck Liver Flan ($8.50): Quite the misnomer. I thought we were in for something super unique/new age-y, so imagine my surprise when a slab of duck pâté presented itself. I got over this pretty quickly, as this appetizer was delicious. The grilled Acme bread, pickled onions, and peppercorns studding the surface of the pâté really made the dish. The liver on its own had the usual slightly fishy/gamey undertones, but the sweet/sour/tartness of the onions, and the slight spice of the peppercorns enhanced the meaty flavor, and really cut through the richness of the liver. The crunchy bread, crispness of the onions and slight bite of the peppercorns added that extra sensory dimension of textural contrast to make each mouthful absolutely delightful.\u003c/p>\n\u003cp>– Duck Bourguignon ($22): You get a lot of duck in this dish– 2 sections of breast and a whole leg on top (which was very good). Unfortunately, the duck breast was poorly prepared IMO; it was slightly undercooked, lukewarm, and stringy/tough. The meat was also bland, and couldn’t even be helped by the additional flavors of the broth. Speaking of the broth, it had great depth of flavor– definitely the highlight of the dish… just not enough to rescue it completely.\u003cbr>\n– Ragout of Spring Lamb ($22.50): Portion size was smaller than I expected, and again, the meat was bland and slightly stringy/tough. The lamb was also quite gamey (at least to me), but tasted fine if you could manage a bite that contained a bit of everything on the plate. The best thing about this dish was the sauce. I sense a theme here!\u003cbr>\n– Strawberry Semifreddo ($8): A very nice, light way to end the meal. You get three scoops of strawberry semifreddo, and chock full of fresh strawberry bits. I could’ve done without the chocolate sauce on the bottom of the plate, but the meringue and pistachio pairings were quite nice.\u003c/p>\n\u003cp>OVERALL: I can see this being a neighborhood spot for Piedmontians; I think the prices are fairly reasonable for the area and for what you get. The only thing that really impressed me about Bay Wolf was the duck liver flan (and the sauces); I doubt I’ll be returning, especially since it’s pretty far for me to drive out to, but I wouldn’t be against it if someone suggested it for dinner. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Tuesday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy wife and I decided to spend the night before my birthday out with friends at a new restaurant. Neither of us had been to Bay Wolf in the Piedmont neighborhood of Oakland. It was our first time in Piedmont, and we were impressed by how pleasant it was to walk around the area. As we approached the restaurant I noticed that it was an old Victorian house with a newer structure in front that turned out to be a wraparound enclosed deck. As we walked up the entrance staircase we found ourselves in the middle of the deck facing the old front door to the Victorian house. The deck is filled with tables and heated with gas lamps. As we walked in the door, we were greeted immediately by the host. We were then seated back out on the deck, as were most people. It was a very nice space. The wood enclosed walls looked like they could open up to the outside on warmer nights.\u003c/p>\n\u003cp>We quickly ordered two cocktails: Lobo Beso, a pomegranate and sparkling wine drink, and I had a version of a lemon drop. Both drinks hit the spot. Our friends showed up and ordered wine and beer. The short menu had many great choices, and we had trouble deciding. The staff was very attentive and helpful during this process. At one point, I turned to look around to take in the room, and the host noticed me looking around and came over to see if the temperature was bothering me. \u003c/p>\n\u003cp>We decided to share all of the appetizers and all of the entrees. So we ordered the seared Tuna Bruchetta, the Shaved Asparagus Mushroom Salad, and the Grilled Calamari with Butternut Squash.\u003cbr>\nAll three appetizers were excellent. The seared tuna was on a slice of toasted bread topped with olives and was my favorite. I also really like the salad with lemon dressing that really complemented the Parmesan and asparagus. The calamari was grilled and uniquely paired with butternut squash, which turned out to be a great combination. \u003c/p>\n\u003cp>With the help of the staff, we ordered a wonderful bottle of Pinot from the Willamette Valley. Our entrees were the Liberty Ranch Duck Bourguignon with bacon, mushrooms, crouton and red wine sauce; the Potato Gnocchi with fava beans peas, green garlic and crème fraîche; and Ragout of Spring Lamb with fava beans and fried artichokes. The duck was served in a stew bowl with what looked and tasted like wild mushrooms, and it was very enjoyable. The Potato Gnocchi was served in a white sauce and it was warm and comforting. The lamb dinner was nice with a rich sauce. \u003c/p>\n\u003cp>We saved room for dessert but had trouble picking just two. We ordered two from the host who took our order. A few minutes later he returned with three desserts including the one we almost ordered as a complement of the house. The Chocolate Soufflé Cake with Crème Anglaise; Strawberry Semifreddo with Candied Pistachios; and the Espresso Sundae with Tangerine Ice Cream were all fantastic deserts. The sundae, served in a cup with tangerine ice cream topped with a warm chocolate espresso sauce, stood out as a highlight of the meal and a perfect way to end our special occasion\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the end it was a great experience that I will be happy to repeat in the near future. The whole experience was enjoyable. It is a beautiful restaurant that is upscale and artistic without being pretentious. The staff was enjoyable, attentive and cheerful. The food was excellent. I thought the appetizers and dessert were a bit more exciting then the entrees, which tended to feel more like comfort food. I liked the fact that they use mushrooms often, which are locally grown and abundant in that area. It was an expensive meal without being overpriced. The noise level was moderate to low, making for easy conversation. Bay Wolf is a great place for special occasions, large or small.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bay Wolf Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6647\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Friday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen we moved to Oakland from San Francisco almost 12 years ago, the restaurant scene was much more sparse and fragmented than it is today. The choices for fine dining were basically Chez Panisse, Oliveto, Garibaldi’s and Bay Wolf. Since our first trip there, we fell in love with the rustic atmosphere and quality of the food. Bay Wolf opened its doors more than 37 years ago only a few years after the venerable Chez Panisse. Its focus on quality local ingredients continues to this day.\u003c/p>\n\u003cp>Bay Wolf is in the Piedmont Avenue section of Oakland, which is abuzz with many shops and a variety of other restaurants that run the gamut of cuisines. When you arrive outside the restaurant, it is like arriving at someone’s home, as it is a converted Craftsman. Walking up a few steps, you enter the enclosed porch with tables on either side of the walkway. The interior is simple and rustic with a nice wood bar welcoming you to a clean and crisp interior. \u003c/p>\n\u003cp>The restaurant only serves beer and wine, so the four of us had a cocktail up the street at one of the other popular restaurants in this section of Oakland. I had requested to sit on the porch area, as I find it a more charming space to enjoy dinner. With the heat lamps and the enclosed area, it is always warm enough to dine al fresco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu changes monthly (with tweak during the month, depending on what is available locally). This month’s focus leaned toward Southern France and, as usual, decisions on what to have were quite difficult. The wine list has a focus on domestic choices as well as mostly offerings from France and Italy. The food is typically focused on the same regions – California, France, Italy and the Mediterranean. We enjoyed a Vermentino from Sardinia while we perused the menu. It was crisp as well as lush, with just a touch of minerality, really delicious. I knew it would pair well with any of the starter choices. \u003c/p>\n\u003cp>I decided to go with the grilled calamari. It was perfectly grilled and super tender. Accompanying this was a butternut squash-fennel tian that was deliciously seasoned. All was topped with a smoked pepper sauce that accented the dish with just the right amount of warmth and spice. This can be ordered as either an appetizer or entrée. My dining companions had equally tasty starters. Super light and flavorful gnocchi accented with spring peas and asparagus glistened with a beautiful crème sauce. An appetizer portion of the Lyonnaise sausage with French lentils was warm and comforting, my friend who ordered it thought it was perfect. Finally, the asparagus soup was bright with a lemon accent, and not as heavy with cream as you find at many other restaurants.\u003c/p>\n\u003cp>Onto the main courses. A 2008 Châteauneuf-du-Pape seemed to be a good choice for all of our entrée choices. Two dining companions had never had a CDP, so this was a chance to show off this wonderful wine region. While the menu changes monthly, there are a few staples – the Caesar Salad and Duck Liver Flan are regulars in the appetizer section of the menu, and some preparation of Liberty Ranch Duck is always an entrée choice. Loving duck, it is one of my regular entrée choices. Tonight’s version was Duck Bourguignon – a crispy skinned leg and breast braised in red wine sauce with bacon and beautiful shiitake and cremini mushroom caps. It was comfort food at its best. A dining companion’s Steelhead Salmon was beautifully seared and accented with a citrusy Tangerine Beurre Blanc. The other entrée choice was a thinly pounded Crispy Chicken Scaloppine accompanied with tangy Lemon Mashed Potatoes and an interesting Endive Slaw. \u003c/p>\n\u003cp>Onto dessert, as we still found some room for dessert. The Lemon Tart was zesty and accented with a creamy meringue. Next the Espresso Sundae with Tangerine Ice Cream. I generally don’t like espresso desserts, but this was really perfect. The espresso just played a perfect highlight in the background to the ice cream and chocolate.\u003c/p>\n\u003cp>Bay Wolf satisfies on so many levels – fresh ingredients, simple yet elegant preparations, and prices remain very reasonable for the quality. Oakland’s restaurant scene has exploded over the last ten years. New places continue to pop up weekly. While some of the new restaurants could be considered more “unique”, hipper, and have a higher buzz factor, we continue to be drawn to Bay Wolf more than any of the other choices. Walking into this lovely Craftsman, it is like walking into a best friend’s home. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Friday, March 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI wanted to love Bay Wolf, but it fell a bit flat for me.\u003c/p>\n\u003cp>AMBIANCE: Super cute and rustic. My dining partner and I chose to be seated on the outdoor patio, under the heat lamps. Crowd was quite eclectic– we were surrounded by older couples and groups (I’d say well into 50s-60s), but I saw a bunch of (hipster-ish) duos in their late 20s-30s on the other side of the deck. Tables are fairly close together, and as a result you can partake in all the intimate details of your neighbors’ conversations. We overheard topics that ran the gamut, including an uber-Republican group (older) who lamented that a potential Obama reelection would equal the end of the US (word for word: “If Obama gets reelected, the US will turn into Greece; it will be unsafe to go outside!.”) Seriously?!\u003c/p>\n\u003cp>SERVICE: SLOOOOW, but with a smile. Our server was really friendly, but man… our meal felt like it was crawling at a snail’s pace. I understand that they want to give patrons time to chitchat, but come on! We had to wait a while for everything (including water refills), which I didn’t expect at a place like this.\u003c/p>\n\u003cp>FOOD:\u003cbr>\n***Duck Liver Flan ($8.50): Quite the misnomer. I thought we were in for something super unique/new age-y, so imagine my surprise when a slab of duck pâté presented itself. I got over this pretty quickly, as this appetizer was delicious. The grilled Acme bread, pickled onions, and peppercorns studding the surface of the pâté really made the dish. The liver on its own had the usual slightly fishy/gamey undertones, but the sweet/sour/tartness of the onions, and the slight spice of the peppercorns enhanced the meaty flavor, and really cut through the richness of the liver. The crunchy bread, crispness of the onions and slight bite of the peppercorns added that extra sensory dimension of textural contrast to make each mouthful absolutely delightful.\u003c/p>\n\u003cp>– Duck Bourguignon ($22): You get a lot of duck in this dish– 2 sections of breast and a whole leg on top (which was very good). Unfortunately, the duck breast was poorly prepared IMO; it was slightly undercooked, lukewarm, and stringy/tough. The meat was also bland, and couldn’t even be helped by the additional flavors of the broth. Speaking of the broth, it had great depth of flavor– definitely the highlight of the dish… just not enough to rescue it completely.\u003cbr>\n– Ragout of Spring Lamb ($22.50): Portion size was smaller than I expected, and again, the meat was bland and slightly stringy/tough. The lamb was also quite gamey (at least to me), but tasted fine if you could manage a bite that contained a bit of everything on the plate. The best thing about this dish was the sauce. I sense a theme here!\u003cbr>\n– Strawberry Semifreddo ($8): A very nice, light way to end the meal. You get three scoops of strawberry semifreddo, and chock full of fresh strawberry bits. I could’ve done without the chocolate sauce on the bottom of the plate, but the meringue and pistachio pairings were quite nice.\u003c/p>\n\u003cp>OVERALL: I can see this being a neighborhood spot for Piedmontians; I think the prices are fairly reasonable for the area and for what you get. The only thing that really impressed me about Bay Wolf was the duck liver flan (and the sauces); I doubt I’ll be returning, especially since it’s pretty far for me to drive out to, but I wouldn’t be against it if someone suggested it for dinner. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Tuesday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy wife and I decided to spend the night before my birthday out with friends at a new restaurant. Neither of us had been to Bay Wolf in the Piedmont neighborhood of Oakland. It was our first time in Piedmont, and we were impressed by how pleasant it was to walk around the area. As we approached the restaurant I noticed that it was an old Victorian house with a newer structure in front that turned out to be a wraparound enclosed deck. As we walked up the entrance staircase we found ourselves in the middle of the deck facing the old front door to the Victorian house. The deck is filled with tables and heated with gas lamps. As we walked in the door, we were greeted immediately by the host. We were then seated back out on the deck, as were most people. It was a very nice space. The wood enclosed walls looked like they could open up to the outside on warmer nights.\u003c/p>\n\u003cp>We quickly ordered two cocktails: Lobo Beso, a pomegranate and sparkling wine drink, and I had a version of a lemon drop. Both drinks hit the spot. Our friends showed up and ordered wine and beer. The short menu had many great choices, and we had trouble deciding. The staff was very attentive and helpful during this process. At one point, I turned to look around to take in the room, and the host noticed me looking around and came over to see if the temperature was bothering me. \u003c/p>\n\u003cp>We decided to share all of the appetizers and all of the entrees. So we ordered the seared Tuna Bruchetta, the Shaved Asparagus Mushroom Salad, and the Grilled Calamari with Butternut Squash.\u003cbr>\nAll three appetizers were excellent. The seared tuna was on a slice of toasted bread topped with olives and was my favorite. I also really like the salad with lemon dressing that really complemented the Parmesan and asparagus. The calamari was grilled and uniquely paired with butternut squash, which turned out to be a great combination. \u003c/p>\n\u003cp>With the help of the staff, we ordered a wonderful bottle of Pinot from the Willamette Valley. Our entrees were the Liberty Ranch Duck Bourguignon with bacon, mushrooms, crouton and red wine sauce; the Potato Gnocchi with fava beans peas, green garlic and crème fraîche; and Ragout of Spring Lamb with fava beans and fried artichokes. The duck was served in a stew bowl with what looked and tasted like wild mushrooms, and it was very enjoyable. The Potato Gnocchi was served in a white sauce and it was warm and comforting. The lamb dinner was nice with a rich sauce. \u003c/p>\n\u003cp>We saved room for dessert but had trouble picking just two. We ordered two from the host who took our order. A few minutes later he returned with three desserts including the one we almost ordered as a complement of the house. The Chocolate Soufflé Cake with Crème Anglaise; Strawberry Semifreddo with Candied Pistachios; and the Espresso Sundae with Tangerine Ice Cream were all fantastic deserts. The sundae, served in a cup with tangerine ice cream topped with a warm chocolate espresso sauce, stood out as a highlight of the meal and a perfect way to end our special occasion\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the end it was a great experience that I will be happy to repeat in the near future. The whole experience was enjoyable. It is a beautiful restaurant that is upscale and artistic without being pretentious. The staff was enjoyable, attentive and cheerful. The food was excellent. I thought the appetizers and dessert were a bit more exciting then the entrees, which tended to feel more like comfort food. I liked the fact that they use mushrooms often, which are locally grown and abundant in that area. It was an expensive meal without being overpriced. The noise level was moderate to low, making for easy conversation. Bay Wolf is a great place for special occasions, large or small.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bellanico Restaurant and Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6506\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6486\">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/cp701iPod.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/40/2012/04/linda-carucci125x125.jpg\" alt=\"Linda Carucci\" title=\"Linda Carucci\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cooking Teacher and Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bellanico Restaurant and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Bellanico Restaurant and Wine Bar:\u003c/strong> Saturday, February 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Bellanico! As regular customers since the place opened almost three years ago, my husband and I have never been disappointed with a meal at Bellanico. We’ve introduced at least 35 friends to our neighborhood favorite and everyone comes away with the same feeling: This is some of the Bay Area’s most reasonably priced, well prepared, rustic Italian food to be found in a casual setting. And all of this comes with a big dividend: You don’t have to strain to hear the conversation at your table.\u003c/p>\n\u003cp>Located in a small commercial zone in Oakland’s residential Glenview district, Bellanico is a big hit with the locals. The husband and wife team of Chris Shepherd and Elizabeth Frumusa are hands-on owners who divide their time between Bellanico and their other more established gem, Aperto, in San Francisco. Bellanico is named after their two children, Gabriella and Nicoletta. \u003c/p>\n\u003cp>The vibe is relaxed, yet attentive, and service strikes the perfect balance of professional and friendly. All the staff seem genuinely pleased to serve you. The dining room is small enough that your waiter is never out of view, and Chris or Elizabeth is often there to keep things running smoothly in the dining room. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Jonathan Luce deserves high praise for creating and consistently delivering a compelling rustic California-Italian menu that changes frequently. Fortunately, there are several iconic Bellanico dishes that stay on the menu year-round including my favorite, Malfatti. These tender orbs of Swiss chard and ricotta, like gnudi on steroids, are gently poached and topped with sage brown butter and freshly grated Grana Padano. As with several of the other house-made pastas, you can order Malfatti in either a small or larger portion. Casunzei is another of my favorite Bellanico pastas. These beet-and-ricotta-filled ravioli are topped with poppy seeds and butter sauce. If I knew I could eat one of these two pasta dishes everyday, I’d swear off meat and commit to vegetarianism.\u003c/p>\n\u003cp>There’s something for everyone at Bellanico. What sets this place apart from other Bay Area rustic Italian restaurants is the uniqueness of its menu. While Bellanico regularly offers a version of Pasta Bolognese, the pasta shape varies, as does the ragu—sometimes it’s made with beef and other times with lamb or pork. Also, as with the pastas mentioned earlier, it’s not uncommon to find something on Bellanico’s menu that I’ve not seen on a menu outside of Italy. \u003c/p>\n\u003cp>I particularly enjoy their fish dishes and I appreciate their gentle touch with yellowtail. (When you order this, the waiter mentions that the chef likes to cook it rare and asks if that would be okay. They deliver on their promise of rare fish, revealing its impeccable freshness.) The trout here is the best I’ve ever had in a restaurant, and I love the way the chef pairs it with the classic Sardinian combination of fregola and clams, along with the distinctive addition of braised Brussels sprouts and radishes. \u003c/p>\n\u003cp>Bellanico is also open for weekday lunch and weekend brunch. The duck confit hash with poached eggs, fingerling potatoes, and buttered Italian toast is my brunch favorite. At lunch or brunch, as at dinner, you’ll find a great dessert menu, featuring the not-to-be-missed Laura Chenel Goat Cheese Cheesecake, an ethereal square covered on all surfaces with shards of pistachio brittle. The honey-pine nut tart is exceptional, too—not too sweet, with a perfectly baked crust. \u003c/p>\n\u003cp>It’s not unusual to see families celebrating special occasions at Bellanico, and the menu offers a nod to younger diners with a dish called Bambino, organic pasta for kids with tomato, butter or cream sauce for $5. \u003c/p>\n\u003cp>But make no mistake: This is an adult restaurant with a well-curated, reasonably priced wine list. I love their Wine Flights menu featuring three clearly labeled 3-ounce pours brought to the table at the same time, always at a reasonable price. My current favorite is the Progressive flight, which features a red and two whites, Lambrusco, Lugana and Grechetto, for $13.50. \u003c/p>\n\u003cp>Bellanico offers a four-course, fixed price menu for the bargain price of $30 at dinner or $20 at lunch. These tasting menus change every week or so. Optional wine pairings by the glass are suggested for each item on the fixed price menus, as well as on the a la carte menus.\u003c/p>\n\u003cp>Weather permitting, there are several tables on the sidewalk in front, with a heated enclosure and blankets available, should the weather dictate. In conjunction with three other restaurants in the same Glenview block, Bellanico offers valet parking on Thursday, Friday, and Saturday nights. Otherwise, street parking isn’t too difficult. Reservations can be made online or by phone for brunch, lunch, and dinner.\u003c/p>\n\u003cp>Even after nearly three years as a steady customer, I keep discovering new reasons to call Bellanico my favorite restaurant. Don’t miss this neighborhood gem—it’s well worth a trip across any Bay Area bridge. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/jeremy-carnam125x1251.jpg\" alt=\"Jeremy Carnam\" title=\"Jeremy Carnam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Renewable Energy Forecaster\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Davey Jones Deli\u003cbr>\n\u003cstrong>Reviewed Bellanico Restaurant and Wine Bar:\u003c/strong> Sunday, February 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere is a lot to like about Bellanico Restaurant. For starters, when you actually commit to leaving San Francisco, Oakland is not as far as it seems. Once you arrive, the restaurant is inviting and relaxing. The service was excellent, finding that ideal space between being attentive without feeling intrusive. \u003c/p>\n\u003cp>Another big selling point is the prix fixe menu, which changes weekly. I thought this was a great idea and wished that more restaurants followed suit. Especially, the dinner tasting menu consisting of 4 courses for $30: an amazing value! Add that to the fact that the “tasting” menu courses were either full-sized or could easily pass as full-sized, still you are sitting in front of a lot of food at a very reasonable price. \u003c/p>\n\u003cp>Additionally, the wine list was extensive, easy to navigate, and featured sustainable, organic, and biodynamic wines primarily from California and Italy. \u003c/p>\n\u003cp>My favorite dishes of the evening included the small hand-pulled burrata for appetizers, and the roasted duck for my entrée. The burrata was incredibly fresh and the candied walnuts and oil-cured olives nicely complemented the cheese. The duck was served two ways; with a leg confit and a roasted breast. The sliced breast was cooked perfectly and had a wonderful flavor. The leg had an amazing golden crust and a wonderful texture. Although I found the leg confit to be too salty, overall the dish had a lot of flavor and really did work. \u003c/p>\n\u003cp>Unfortunately, I found the rest of the meal frustrating because I really wanted to like everything, and for the most part everything was good, but nothing really stood out. It seemed like all of the ideas and ingredients and presentation was there, but for whatever reason the flavors seemed slightly muted. Maybe I was asking for too much, or maybe it was just an off night, but Bellanico didn’t meet my expectations. Yet, in its own way, Bellanico still offers great value and some nice red wines. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/corinne-roberts125x125.jpg\" alt=\"Corinne Roberts\" title=\"Corinne Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corinne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Reviewed Bellanico Restaurant and Wine Bar:\u003c/strong> Saturday, March 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was really excited to venture out of my San Francisco comfort zone to try a new spot in the East Bay. I have never been to this part of Oakland and, while small, I found it to be quite charming with several appealing restaurants. I was even more thrilled to see a four-course, prix fixe menu with optional wine pairings (I don’t really understand the “optional” part; to me wine pairings are mandatory). My companion chose to order the same number of items, but off the general menu (also with wine). I realized this could become fairly complicated for the server to manage, and I was right. While I felt we were incredibly patient and forgiving, the clumsy service did overshadow the good food and lively ambiance. In all, I didn’t feel I got a “wine pairing” experience, while one of my guest’s dishes never appeared.\u003c/p>\n\u003cp>The interior is fun and lively with an appealing wine bar for a pre- or post-meal beverage. I immediately noticed that my friend and I were the only representatives from the 25-39 age group. Everyone was my parents’ age or in high school. That was my first hint we had left San Francisco.\u003c/p>\n\u003cp>I struggled to understand the options on the tasting menu (one needs to be fluent in Italian to understand it, as there are no translations) and had to ask our server go through each option with me. Authentic: yes; practical: no. Once I understood my options (there are four courses, two choices for each). I also added the suggested wine pairing with each course. At $30 for four courses (plus about $15 for wine), this is an excellent value.\u003c/p>\n\u003cp>My first course – the arancini – came out. They looked like two large tater tots; crispy — deep fried, breaded goodness. However, my wine pairing was nowhere in sight (neither was my guest’s first course). After a few torturous minutes of waiting, I dug in sans wine. The arancini was filled with a cheesy rice concoction. It was hot, salty, and cheesy. A great start to the meal! The white wine finally came after I was done with the two “tots.” Each one was several bites, so I was pleased with the portion size.\u003c/p>\n\u003cp>My second glass of wine came out as I was still eating the first course. The pasta accompaniment (best described as three large beef raviolis) arrived about ten minutes after the wine (yet, my friend still hadn’t seen any food and was understandably becoming pretty antsy). The pasta is clearly hand-made; one can taste the level of quality immediately. The beef interior was well-flavored and had a nice sausage texture, but I also felt the dish was lukewarm. The beef interior felt a little cold, as did the juice. This meant it didn’t quite have that comforting effect that a truly excellent ravioli dish can have. I would give it a B. My friend finally asked for her first course and a nice spread of burrata cheese came out. In the bite I had, it was chewy and mild like a good burrata should be.\u003c/p>\n\u003cp>The third course – a pork chop – followed the theme of the preceding courses: above average food quality but frustrating delivery. The pork chop itself was juicier than most I’ve had; there’s nothing worse than a tough chop and fortunately this one didn’t fall victim to that trap. Unfortunately, the wine was not delivered in the same ten-minute window of the meat. At one point during the meal, I had three wine glasses in front of me that had accumulated from the preceding courses. I got the feeling the kitchen staff was just delivering each dish and glass as soon as it was ready (and forgot to clear things). It left a sloppy impression for me and ruined the concept of a wine pairing.\u003c/p>\n\u003cp>While I chose the bittersweet chocolate panna cotta off the tasting menu, it is my guest’s dougnut holes (“bomboloni”) that I will remember. Six large, dense holes came out. They were much heavier than a dougnut. My friend and I both said we’d each have one and take the rest home. Fast-forward two minutes: GONE. We had good intentions, though!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Unfortunately, I will remember the service more than the food. The server completely forgot the risotto dish my companion ordered (he did comp her dessert, which was a much appreciated gesture). Furthermore, to me, the joy of a wine pairing is to learn more about the restaurant’s choices behind the pairings. There was no sort of explanation or education around why they chose a certain whine with a certain dish. This is a disappointment when you visit a self-proclaimed “wine bar.” Considering the travel time (45 minutes) and parking (difficult), and the plethora of terrific Italian restaurants in the Bay Area, I don’t foresee a return visit anytime very soon.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Linda:\u003c/strong> \"If I knew I could eat one of these two pasta dishes everyday, I’d swear off meat and commit to vegetarianism.\"\u003cbr />\r\n\u003cstrong>Jeremy:\u003c/strong> \"The wine list was extensive, easy to navigate, and featured sustainable, organic, and biodynamic wines primarily from California and Italy.\"\u003cbr />\r\n\u003cstrong>Corinne:\u003c/strong> \"While I felt we were incredibly patient and forgiving, the clumsy service did overshadow the good food and lively ambiance.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bellanico Restaurant and Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6506\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6486\">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/cp701iPod.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/40/2012/04/linda-carucci125x125.jpg\" alt=\"Linda Carucci\" title=\"Linda Carucci\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cooking Teacher and Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bellanico Restaurant and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Bellanico Restaurant and Wine Bar:\u003c/strong> Saturday, February 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Bellanico! As regular customers since the place opened almost three years ago, my husband and I have never been disappointed with a meal at Bellanico. We’ve introduced at least 35 friends to our neighborhood favorite and everyone comes away with the same feeling: This is some of the Bay Area’s most reasonably priced, well prepared, rustic Italian food to be found in a casual setting. And all of this comes with a big dividend: You don’t have to strain to hear the conversation at your table.\u003c/p>\n\u003cp>Located in a small commercial zone in Oakland’s residential Glenview district, Bellanico is a big hit with the locals. The husband and wife team of Chris Shepherd and Elizabeth Frumusa are hands-on owners who divide their time between Bellanico and their other more established gem, Aperto, in San Francisco. Bellanico is named after their two children, Gabriella and Nicoletta. \u003c/p>\n\u003cp>The vibe is relaxed, yet attentive, and service strikes the perfect balance of professional and friendly. All the staff seem genuinely pleased to serve you. The dining room is small enough that your waiter is never out of view, and Chris or Elizabeth is often there to keep things running smoothly in the dining room. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Jonathan Luce deserves high praise for creating and consistently delivering a compelling rustic California-Italian menu that changes frequently. Fortunately, there are several iconic Bellanico dishes that stay on the menu year-round including my favorite, Malfatti. These tender orbs of Swiss chard and ricotta, like gnudi on steroids, are gently poached and topped with sage brown butter and freshly grated Grana Padano. As with several of the other house-made pastas, you can order Malfatti in either a small or larger portion. Casunzei is another of my favorite Bellanico pastas. These beet-and-ricotta-filled ravioli are topped with poppy seeds and butter sauce. If I knew I could eat one of these two pasta dishes everyday, I’d swear off meat and commit to vegetarianism.\u003c/p>\n\u003cp>There’s something for everyone at Bellanico. What sets this place apart from other Bay Area rustic Italian restaurants is the uniqueness of its menu. While Bellanico regularly offers a version of Pasta Bolognese, the pasta shape varies, as does the ragu—sometimes it’s made with beef and other times with lamb or pork. Also, as with the pastas mentioned earlier, it’s not uncommon to find something on Bellanico’s menu that I’ve not seen on a menu outside of Italy. \u003c/p>\n\u003cp>I particularly enjoy their fish dishes and I appreciate their gentle touch with yellowtail. (When you order this, the waiter mentions that the chef likes to cook it rare and asks if that would be okay. They deliver on their promise of rare fish, revealing its impeccable freshness.) The trout here is the best I’ve ever had in a restaurant, and I love the way the chef pairs it with the classic Sardinian combination of fregola and clams, along with the distinctive addition of braised Brussels sprouts and radishes. \u003c/p>\n\u003cp>Bellanico is also open for weekday lunch and weekend brunch. The duck confit hash with poached eggs, fingerling potatoes, and buttered Italian toast is my brunch favorite. At lunch or brunch, as at dinner, you’ll find a great dessert menu, featuring the not-to-be-missed Laura Chenel Goat Cheese Cheesecake, an ethereal square covered on all surfaces with shards of pistachio brittle. The honey-pine nut tart is exceptional, too—not too sweet, with a perfectly baked crust. \u003c/p>\n\u003cp>It’s not unusual to see families celebrating special occasions at Bellanico, and the menu offers a nod to younger diners with a dish called Bambino, organic pasta for kids with tomato, butter or cream sauce for $5. \u003c/p>\n\u003cp>But make no mistake: This is an adult restaurant with a well-curated, reasonably priced wine list. I love their Wine Flights menu featuring three clearly labeled 3-ounce pours brought to the table at the same time, always at a reasonable price. My current favorite is the Progressive flight, which features a red and two whites, Lambrusco, Lugana and Grechetto, for $13.50. \u003c/p>\n\u003cp>Bellanico offers a four-course, fixed price menu for the bargain price of $30 at dinner or $20 at lunch. These tasting menus change every week or so. Optional wine pairings by the glass are suggested for each item on the fixed price menus, as well as on the a la carte menus.\u003c/p>\n\u003cp>Weather permitting, there are several tables on the sidewalk in front, with a heated enclosure and blankets available, should the weather dictate. In conjunction with three other restaurants in the same Glenview block, Bellanico offers valet parking on Thursday, Friday, and Saturday nights. Otherwise, street parking isn’t too difficult. Reservations can be made online or by phone for brunch, lunch, and dinner.\u003c/p>\n\u003cp>Even after nearly three years as a steady customer, I keep discovering new reasons to call Bellanico my favorite restaurant. Don’t miss this neighborhood gem—it’s well worth a trip across any Bay Area bridge. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/jeremy-carnam125x1251.jpg\" alt=\"Jeremy Carnam\" title=\"Jeremy Carnam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Renewable Energy Forecaster\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Davey Jones Deli\u003cbr>\n\u003cstrong>Reviewed Bellanico Restaurant and Wine Bar:\u003c/strong> Sunday, February 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere is a lot to like about Bellanico Restaurant. For starters, when you actually commit to leaving San Francisco, Oakland is not as far as it seems. Once you arrive, the restaurant is inviting and relaxing. The service was excellent, finding that ideal space between being attentive without feeling intrusive. \u003c/p>\n\u003cp>Another big selling point is the prix fixe menu, which changes weekly. I thought this was a great idea and wished that more restaurants followed suit. Especially, the dinner tasting menu consisting of 4 courses for $30: an amazing value! Add that to the fact that the “tasting” menu courses were either full-sized or could easily pass as full-sized, still you are sitting in front of a lot of food at a very reasonable price. \u003c/p>\n\u003cp>Additionally, the wine list was extensive, easy to navigate, and featured sustainable, organic, and biodynamic wines primarily from California and Italy. \u003c/p>\n\u003cp>My favorite dishes of the evening included the small hand-pulled burrata for appetizers, and the roasted duck for my entrée. The burrata was incredibly fresh and the candied walnuts and oil-cured olives nicely complemented the cheese. The duck was served two ways; with a leg confit and a roasted breast. The sliced breast was cooked perfectly and had a wonderful flavor. The leg had an amazing golden crust and a wonderful texture. Although I found the leg confit to be too salty, overall the dish had a lot of flavor and really did work. \u003c/p>\n\u003cp>Unfortunately, I found the rest of the meal frustrating because I really wanted to like everything, and for the most part everything was good, but nothing really stood out. It seemed like all of the ideas and ingredients and presentation was there, but for whatever reason the flavors seemed slightly muted. Maybe I was asking for too much, or maybe it was just an off night, but Bellanico didn’t meet my expectations. Yet, in its own way, Bellanico still offers great value and some nice red wines. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/corinne-roberts125x125.jpg\" alt=\"Corinne Roberts\" title=\"Corinne Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corinne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Reviewed Bellanico Restaurant and Wine Bar:\u003c/strong> Saturday, March 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was really excited to venture out of my San Francisco comfort zone to try a new spot in the East Bay. I have never been to this part of Oakland and, while small, I found it to be quite charming with several appealing restaurants. I was even more thrilled to see a four-course, prix fixe menu with optional wine pairings (I don’t really understand the “optional” part; to me wine pairings are mandatory). My companion chose to order the same number of items, but off the general menu (also with wine). I realized this could become fairly complicated for the server to manage, and I was right. While I felt we were incredibly patient and forgiving, the clumsy service did overshadow the good food and lively ambiance. In all, I didn’t feel I got a “wine pairing” experience, while one of my guest’s dishes never appeared.\u003c/p>\n\u003cp>The interior is fun and lively with an appealing wine bar for a pre- or post-meal beverage. I immediately noticed that my friend and I were the only representatives from the 25-39 age group. Everyone was my parents’ age or in high school. That was my first hint we had left San Francisco.\u003c/p>\n\u003cp>I struggled to understand the options on the tasting menu (one needs to be fluent in Italian to understand it, as there are no translations) and had to ask our server go through each option with me. Authentic: yes; practical: no. Once I understood my options (there are four courses, two choices for each). I also added the suggested wine pairing with each course. At $30 for four courses (plus about $15 for wine), this is an excellent value.\u003c/p>\n\u003cp>My first course – the arancini – came out. They looked like two large tater tots; crispy — deep fried, breaded goodness. However, my wine pairing was nowhere in sight (neither was my guest’s first course). After a few torturous minutes of waiting, I dug in sans wine. The arancini was filled with a cheesy rice concoction. It was hot, salty, and cheesy. A great start to the meal! The white wine finally came after I was done with the two “tots.” Each one was several bites, so I was pleased with the portion size.\u003c/p>\n\u003cp>My second glass of wine came out as I was still eating the first course. The pasta accompaniment (best described as three large beef raviolis) arrived about ten minutes after the wine (yet, my friend still hadn’t seen any food and was understandably becoming pretty antsy). The pasta is clearly hand-made; one can taste the level of quality immediately. The beef interior was well-flavored and had a nice sausage texture, but I also felt the dish was lukewarm. The beef interior felt a little cold, as did the juice. This meant it didn’t quite have that comforting effect that a truly excellent ravioli dish can have. I would give it a B. My friend finally asked for her first course and a nice spread of burrata cheese came out. In the bite I had, it was chewy and mild like a good burrata should be.\u003c/p>\n\u003cp>The third course – a pork chop – followed the theme of the preceding courses: above average food quality but frustrating delivery. The pork chop itself was juicier than most I’ve had; there’s nothing worse than a tough chop and fortunately this one didn’t fall victim to that trap. Unfortunately, the wine was not delivered in the same ten-minute window of the meat. At one point during the meal, I had three wine glasses in front of me that had accumulated from the preceding courses. I got the feeling the kitchen staff was just delivering each dish and glass as soon as it was ready (and forgot to clear things). It left a sloppy impression for me and ruined the concept of a wine pairing.\u003c/p>\n\u003cp>While I chose the bittersweet chocolate panna cotta off the tasting menu, it is my guest’s dougnut holes (“bomboloni”) that I will remember. Six large, dense holes came out. They were much heavier than a dougnut. My friend and I both said we’d each have one and take the rest home. Fast-forward two minutes: GONE. We had good intentions, though!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unfortunately, I will remember the service more than the food. The server completely forgot the risotto dish my companion ordered (he did comp her dessert, which was a much appreciated gesture). Furthermore, to me, the joy of a wine pairing is to learn more about the restaurant’s choices behind the pairings. There was no sort of explanation or education around why they chose a certain whine with a certain dish. This is a disappointment when you visit a self-proclaimed “wine bar.” Considering the travel time (45 minutes) and parking (difficult), and the plethora of terrific Italian restaurants in the Bay Area, I don’t foresee a return visit anytime very soon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Café Aquarius: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6140\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/40/2011/10/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Sunday, August 28, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have to start out by saying how I came to know Café Aquarius. My employer moved her business from Oakland to Emeryville, and while we were unpacking our offices on the very first day, the owner (Patrick Feehan) came to our offices with a basket chock full of baked goods. His, “Welcome To The Neighborhood” introduction of the café to our employees was a warm gesture of friendship and let us know we made a good move. When we took a bite of his cinnamon roll, the warm gesture became an immediate falling-in-love relationship.\u003c/p>\n\u003cp>Café Aquarius has touches of a favorite breakfast spot in Paris: cobblestone floors, fresh flowers, and baked goods that rival Parisian goodies. To add to their uniqueness, they have prominently visual wall artwork featuring retro-television and movie space-related memorabilia, like \u003cem>Lost In Space\u003c/em>, \u003cem>Star Trek\u003c/em> and other childhood favorites for the adventurer interested in science-fiction like the owner is. (He’s an Aquarius astrologically, so the connection to space-age, futurist, and the always evolving is partially due to this). Even the décor has touches of it. They also offer astrology classes, taught by Renee Bornstein, a professional astrologer who teaches you how to interpret and prepare astrology charts. So it’s a great place to figure out what’s going on with the people you need to chart about while you’re enjoying that baked good or delicious meal. \u003c/p>\n\u003cp>Easily accessible by public transportation with lots of parking nearby, the café offers breakfast and lunch daily and brunch on weekends with savory and sweet choices. All are portioned well for the ravenous, and they welcome families, singles and their pooches, large or small groups for casual business meals, as well as social gatherings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s no surprise that outer space is featured as a side-kitchen, because their cinnamon roll and hazelnut breakfast buns are other-worldly delicious. I’ve observed many Café Aquarius fans stop in for coffee and say the Café Aquarius cinnamon roll is one of the best they’ve had anywhere and on any continent. My mother is a professional pastry person and has baked her entire life and made money doing it (she’s pretty awesome at it). I tell friends that if I had to choose my last meal on Earth, this would definitely be on it! It’s that fantastic. Their chocolate croissants are light and buttery pastry, decadently done. They offer éclairs, cookies, tarts, and cheesecake for anyone popping in to have with an afternoon beverage or as a dessert to take home. They also custom bake and cater. And I meant it when I said pooches: Café Aquarius makes doggie biscuits in addition to fresh-baked goods and cookies. \u003c/p>\n\u003cp>Some of my favorite breakfasts include the lemon ricotta pancakes. They are so delicious, they actually taste good for you (a sign of a good pancake is it doesn’t need syrup and theirs don’t need syrup). The buttermilk pancakes are exceptionally light, fluffy, and equally delicious. The eggs Benedict is also perfectly prepared on top of ham and an English muffin with hollandaise sauce. Their croissants, biscuits, and scones make up a variety of sweet and savory goodies that can mix and match with egg, bacon, cheese, and other add-ins. Friends love the breakfast tacos, as well as a special that is a breakfast pizza. My friend Kevin raved about it when he had it, and you have to see it to believe it. It’s that brilliant and delicious.\u003c/p>\n\u003cp>My favorite breakfast sandwich has to be the Greenway Croissant with chive scrambled eggs, wilted spinach, and goat cheese: perfect eggs, flaky and flavorful croissant. Just yummy. My most recent visit to review for \u003cem>Check, Please! Bay Area\u003c/em> allowed me to introduce the restaurant to a newbie transplant friend who commented that her eggs were the “freshest and best [she’s] ever tasted.” Eggs at Café Aquarius are always cooked perfectly. Yellow, not runny, unless you order them that way, and perfectly scrambled without frayed edges (overcooked). Over-easy eggs are also prepared exactly the way you ask, either with the runny or fully-cooked yolks (get them runny and dip the bread in them: wow!). I also love the Hollis Hash, which is Niman Ranch pastrami and potatoes topped with two-eggs. This ain’t your typical hash and eggs, and they make a vegetarian version of it. \u003c/p>\n\u003cp>My lunch favorite has got to be the blackened fish sandwich and the 65th Street Burger. I have to say it’s the lightest and flakiest sandwich I’ve ever eaten. The burger is well-prepared from freshly chopped beef, and it’s a hearty and flavorful choice that is always perfectly cooked. I’ll boldly say theirs is the best Chai latte in the East Bay, because you feel like you’ve had a therapy session after you’ve tasted it. Smooth and flavorful, not too spiced. Just like a warm hug in a mug. \u003c/p>\n\u003cp>Café Aquarius uses only the freshest ingredients from local purveyors for their selections, and the owner shops at least three times a week to get products for the restaurant. He’s from the Bay Area with over thirty years of experience with bakery and pastry/restaurant goodies. He absolutely knows the best foodie business folks and brings other artisans into the mix when it comes to fresh pastas (Fred Biletnikoff) and spicy sausages. They offer beer and wine, which is a nice change, since cafes typically don’t serve alcohol. \u003c/p>\n\u003cp>Now, one of the centers of attraction I must mention separately has to be their fresh-baked bread. Café Aquarius uses its on-premises bakery to prepare their delectable baked goods, both sweet and savory, but one of the stars has to be the pan de agua bread, which is served with breakfasts and on all sandwiches. Pan de agua is a uniquely textured, light yet firm, and crusty bread that rises in a water bath, causing it to have a chewy and soft crust and delicious taste that makes all other specialty breads with the hard and flour-dusty crust seem ordinary. Like French or Cuban-styled bread, it perfectly complements their sandwiches, burger, and salads (yes, they use them for croutons). Its light texture doesn’t take away from the fillings on the sandwich and you don’t even need condiments to make it soft or flavored. You can even take home a loaf, since they also bake it to sell.\u003c/p>\n\u003cp>Café Aquarius is not open for dinner, but they do offer a happy hour barbecue every Friday from 2pm-7pm. Having gone there with a friend who is a hard-core Texan, I know they serve up authentic house-made barbecue, based on Kansas City or Texas Red style sauce. They offer barbecue pulled pork, barbecue chicken, locally made artisan sausages, baked beans, coleslaw (some of the best I’ve had anywhere), and potato salad. They top it off with one of the most delicious cornbread muffins ever and have draft beer and sangria to accompany it. It’s priced reasonably, always delicious, and got a thumbs-up from a Texan that knows his barbeque.\u003c/p>\n\u003cp>Chef Marianne Zdobysz (Chef Z) is one of the secret weapons that makes the food experience a revelation, and between her and Patrick Feehan, who is responsible for the decadently delicious baked goods at Café Aquarius, they have fifty years of solid restaurant and bakery experience. They’re an all around fun place to spend your mornings and afternoons. Café Aquarius is everything you’d expect from a neighborhood café. It’s friendly and accommodating with delicious food, warm service, and for a place with touches of outer space, it is very down to earth! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Thursday, September 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCafe Aquarius, located on 65th Street, is a well-rated restaurant, tucked between the industrial buildings of Emeryville. I was excited to find out why. It was a warm and sunny weekday, and open doors greeted me with a very bistro-like setting inside. Many of the buildings in this area, including this restaurant, looked new and clean with a fresh coat of paint. I have to say I really liked the decor! Its cobblestone floor, bistro tables, and wooden beams give the restaurant a very winery or old world bakery feel. It was disappointing that they do not have a wine list as it definitely had me in the mood for some. The lunch crowd seemed to be comprised mostly of local professionals on their lunch hour, which made sense. I was seated right away in an almost full dining room. I noticed that the pastry case was nearly empty, making me think they must do a lot of business during breakfast hours. \u003c/p>\n\u003cp>I have to admit I chose more food than I would normally eat, because I was really interested to see what sets this local favorite apart from other lunch spots. My partner and I started our meal with the soup of the day: a light, refreshing chicken and rice soup, which was complemented by a lime-chicken broth that felt very summery and was a light way to start the meal. We then split the warm spinach salad with candied pecans, bacon, feta, and red onion, and a raspberry vinaigrette. They offered a series of additional items you could add, like grilled steak, prawns, or chicken that, combined with the soup, would easily have been enough for lunch.\u003c/p>\n\u003cp>Wanting to try more of the menu, I kept it simple and opted to order entrees, knowing most likely, I would still be taking some food home. I love to share entrees; you can try twice as much and not feel like you missed out on trying another dish when it’s a toss up. The 6500 Club Sandwich was the first item that caught my eye. It came with grilled chicken, bacon, Swiss cheese, lettuce, tomato, and avocado aioli in between house made focaccia. It was surprisingly light, but the flavor profile left something to be desired. Not bad, yet not great either. My partner and I both enjoyed the soup of the day so much we went with the dish of the day: penne pasta in a cream sauce with salmon, sun dried tomatoes, and green beans. This fared better than the club. It was well balanced with a rich, creamy flavor that made me dip the homemade bread into sauce after the pasta was gone. Most of the dishes came with a salad and their freshly baked bread. The server was nice enough to substitute the salads that came with the entrée with fresh fruit. It was a great palate cleanser and perfect on this warm summer day. The bread, on the other hand, went to waste, as I packaged one half of the sandwich upon finishing the meal. Clearly, this is not a place for multiple courses, portion-wise. Bang for the buck comes on one big plate.\u003c/p>\n\u003cp>What’s my overall impression of the restaurant? It was “All right.” The staff was friendly and quick. I can’t say the food was spectacular outside of the soup I had to start, but I can’t say it was bad either. If I was in the neighborhood and was hungry, I’d stop in. I just wouldn’t go out of my way to brag about it.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Thursday, September 8, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went here for breakfast with a friend of mine. At first, I was disappointed, because the breakfast menu wasn’t very extensive, and I thought perhaps that all the “good” items might be served at lunch. However, once we started eating, I was really impressed with how good everything tasted and with the overall quality of the ingredients they used in the breakfast dishes.\u003c/p>\n\u003cp>We sampled the basic breakfast, two eggs with sausage and home fries. The chicken-apple sausage that they used was delicious, and I was a big fan of the home fries. They were cut just right — not so large that they didn’t get cooked thoroughly, and not so small that they only served to absorb grease. They were crispy and delicious with just the right amount of seasonings and fried onions. The Mexican-style breakfast tacos were really outstanding. Two homemade corn tortillas, topped with eggs scrambled with chorizo, cojito cheese, and pico de gallo salsa. \u003c/p>\n\u003cp>By far, our two favorite items were the biscuit sandwich and the pastrami hash over eggs. The biscuit sandwich is simply eggs scrambled with chives, topped with bacon and cheddar cheese, and served on a biscuit. It’s the kind of thing that ISN’T hard to screw up, but for some reason a lot places do. The folks at Cafe Aquarius clearly KNOW what they’re doing and have a great deal of respect for the ingredients they’re using and their presentation. This was simple, but perfect, dish.\u003c/p>\n\u003cp>The other huge success was the “Hollis Hash,” otherwise known as pastrami and potatoes “hashed” together, served with eggs any style and home fries. According to the menu, they use pastrami from Niman Ranch. This was another dish that, in less-skilled hands, could’ve really been a disaster, but was done to perfection at Cafe Aquarius.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Since I live in San Francisco, I can’t really see myself making a special trip to Emeryville SIMPLY to have breakfast at Café Aquarius, but if you live in the East Bay, or if you need a spot to rendezvous with friends from Oakland or Berkeley, Cafe Aquarius is ideal. I would also recommend that anyone working in a restaurant or cafe that serves breakfast GO to Cafe Aquarius and learn the art of properly scrambling eggs and cooking home fries from them. The folks at Cafe Aquarius knew what they were doing — they didn’t need to be told how to cook the pastrami or how to cook the home fries. They got it all right the first time!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Carol:\u003c/strong> \"Some of my favorite breakfasts include the lemon ricotta pancakes. They are so delicious, they actually taste good for you.\" \r\n\u003cstrong>Mike:\u003c/strong> \"I can't say the food was spectacular outside of the soup I had to start, but I can't say it was bad either.\" \r\n\u003cstrong>Jeff:\u003c/strong> \"The chicken-apple sausage that they used was delicious, and I was a big fan of the home fries. The Mexican-style breakfast tacos were really outstanding.\"",
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"description": "Carol: "Some of my favorite breakfasts include the lemon ricotta pancakes. They are so delicious, they actually taste good for you." \r\nMike: "I can't say the food was spectacular outside of the soup I had to start, but I can't say it was bad either." \r\nJeff: "The chicken-apple sausage that they used was delicious, and I was a big fan of the home fries. The Mexican-style breakfast tacos were really outstanding."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Aquarius: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6140\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/40/2011/10/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Sunday, August 28, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have to start out by saying how I came to know Café Aquarius. My employer moved her business from Oakland to Emeryville, and while we were unpacking our offices on the very first day, the owner (Patrick Feehan) came to our offices with a basket chock full of baked goods. His, “Welcome To The Neighborhood” introduction of the café to our employees was a warm gesture of friendship and let us know we made a good move. When we took a bite of his cinnamon roll, the warm gesture became an immediate falling-in-love relationship.\u003c/p>\n\u003cp>Café Aquarius has touches of a favorite breakfast spot in Paris: cobblestone floors, fresh flowers, and baked goods that rival Parisian goodies. To add to their uniqueness, they have prominently visual wall artwork featuring retro-television and movie space-related memorabilia, like \u003cem>Lost In Space\u003c/em>, \u003cem>Star Trek\u003c/em> and other childhood favorites for the adventurer interested in science-fiction like the owner is. (He’s an Aquarius astrologically, so the connection to space-age, futurist, and the always evolving is partially due to this). Even the décor has touches of it. They also offer astrology classes, taught by Renee Bornstein, a professional astrologer who teaches you how to interpret and prepare astrology charts. So it’s a great place to figure out what’s going on with the people you need to chart about while you’re enjoying that baked good or delicious meal. \u003c/p>\n\u003cp>Easily accessible by public transportation with lots of parking nearby, the café offers breakfast and lunch daily and brunch on weekends with savory and sweet choices. All are portioned well for the ravenous, and they welcome families, singles and their pooches, large or small groups for casual business meals, as well as social gatherings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s no surprise that outer space is featured as a side-kitchen, because their cinnamon roll and hazelnut breakfast buns are other-worldly delicious. I’ve observed many Café Aquarius fans stop in for coffee and say the Café Aquarius cinnamon roll is one of the best they’ve had anywhere and on any continent. My mother is a professional pastry person and has baked her entire life and made money doing it (she’s pretty awesome at it). I tell friends that if I had to choose my last meal on Earth, this would definitely be on it! It’s that fantastic. Their chocolate croissants are light and buttery pastry, decadently done. They offer éclairs, cookies, tarts, and cheesecake for anyone popping in to have with an afternoon beverage or as a dessert to take home. They also custom bake and cater. And I meant it when I said pooches: Café Aquarius makes doggie biscuits in addition to fresh-baked goods and cookies. \u003c/p>\n\u003cp>Some of my favorite breakfasts include the lemon ricotta pancakes. They are so delicious, they actually taste good for you (a sign of a good pancake is it doesn’t need syrup and theirs don’t need syrup). The buttermilk pancakes are exceptionally light, fluffy, and equally delicious. The eggs Benedict is also perfectly prepared on top of ham and an English muffin with hollandaise sauce. Their croissants, biscuits, and scones make up a variety of sweet and savory goodies that can mix and match with egg, bacon, cheese, and other add-ins. Friends love the breakfast tacos, as well as a special that is a breakfast pizza. My friend Kevin raved about it when he had it, and you have to see it to believe it. It’s that brilliant and delicious.\u003c/p>\n\u003cp>My favorite breakfast sandwich has to be the Greenway Croissant with chive scrambled eggs, wilted spinach, and goat cheese: perfect eggs, flaky and flavorful croissant. Just yummy. My most recent visit to review for \u003cem>Check, Please! Bay Area\u003c/em> allowed me to introduce the restaurant to a newbie transplant friend who commented that her eggs were the “freshest and best [she’s] ever tasted.” Eggs at Café Aquarius are always cooked perfectly. Yellow, not runny, unless you order them that way, and perfectly scrambled without frayed edges (overcooked). Over-easy eggs are also prepared exactly the way you ask, either with the runny or fully-cooked yolks (get them runny and dip the bread in them: wow!). I also love the Hollis Hash, which is Niman Ranch pastrami and potatoes topped with two-eggs. This ain’t your typical hash and eggs, and they make a vegetarian version of it. \u003c/p>\n\u003cp>My lunch favorite has got to be the blackened fish sandwich and the 65th Street Burger. I have to say it’s the lightest and flakiest sandwich I’ve ever eaten. The burger is well-prepared from freshly chopped beef, and it’s a hearty and flavorful choice that is always perfectly cooked. I’ll boldly say theirs is the best Chai latte in the East Bay, because you feel like you’ve had a therapy session after you’ve tasted it. Smooth and flavorful, not too spiced. Just like a warm hug in a mug. \u003c/p>\n\u003cp>Café Aquarius uses only the freshest ingredients from local purveyors for their selections, and the owner shops at least three times a week to get products for the restaurant. He’s from the Bay Area with over thirty years of experience with bakery and pastry/restaurant goodies. He absolutely knows the best foodie business folks and brings other artisans into the mix when it comes to fresh pastas (Fred Biletnikoff) and spicy sausages. They offer beer and wine, which is a nice change, since cafes typically don’t serve alcohol. \u003c/p>\n\u003cp>Now, one of the centers of attraction I must mention separately has to be their fresh-baked bread. Café Aquarius uses its on-premises bakery to prepare their delectable baked goods, both sweet and savory, but one of the stars has to be the pan de agua bread, which is served with breakfasts and on all sandwiches. Pan de agua is a uniquely textured, light yet firm, and crusty bread that rises in a water bath, causing it to have a chewy and soft crust and delicious taste that makes all other specialty breads with the hard and flour-dusty crust seem ordinary. Like French or Cuban-styled bread, it perfectly complements their sandwiches, burger, and salads (yes, they use them for croutons). Its light texture doesn’t take away from the fillings on the sandwich and you don’t even need condiments to make it soft or flavored. You can even take home a loaf, since they also bake it to sell.\u003c/p>\n\u003cp>Café Aquarius is not open for dinner, but they do offer a happy hour barbecue every Friday from 2pm-7pm. Having gone there with a friend who is a hard-core Texan, I know they serve up authentic house-made barbecue, based on Kansas City or Texas Red style sauce. They offer barbecue pulled pork, barbecue chicken, locally made artisan sausages, baked beans, coleslaw (some of the best I’ve had anywhere), and potato salad. They top it off with one of the most delicious cornbread muffins ever and have draft beer and sangria to accompany it. It’s priced reasonably, always delicious, and got a thumbs-up from a Texan that knows his barbeque.\u003c/p>\n\u003cp>Chef Marianne Zdobysz (Chef Z) is one of the secret weapons that makes the food experience a revelation, and between her and Patrick Feehan, who is responsible for the decadently delicious baked goods at Café Aquarius, they have fifty years of solid restaurant and bakery experience. They’re an all around fun place to spend your mornings and afternoons. Café Aquarius is everything you’d expect from a neighborhood café. It’s friendly and accommodating with delicious food, warm service, and for a place with touches of outer space, it is very down to earth! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Thursday, September 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCafe Aquarius, located on 65th Street, is a well-rated restaurant, tucked between the industrial buildings of Emeryville. I was excited to find out why. It was a warm and sunny weekday, and open doors greeted me with a very bistro-like setting inside. Many of the buildings in this area, including this restaurant, looked new and clean with a fresh coat of paint. I have to say I really liked the decor! Its cobblestone floor, bistro tables, and wooden beams give the restaurant a very winery or old world bakery feel. It was disappointing that they do not have a wine list as it definitely had me in the mood for some. The lunch crowd seemed to be comprised mostly of local professionals on their lunch hour, which made sense. I was seated right away in an almost full dining room. I noticed that the pastry case was nearly empty, making me think they must do a lot of business during breakfast hours. \u003c/p>\n\u003cp>I have to admit I chose more food than I would normally eat, because I was really interested to see what sets this local favorite apart from other lunch spots. My partner and I started our meal with the soup of the day: a light, refreshing chicken and rice soup, which was complemented by a lime-chicken broth that felt very summery and was a light way to start the meal. We then split the warm spinach salad with candied pecans, bacon, feta, and red onion, and a raspberry vinaigrette. They offered a series of additional items you could add, like grilled steak, prawns, or chicken that, combined with the soup, would easily have been enough for lunch.\u003c/p>\n\u003cp>Wanting to try more of the menu, I kept it simple and opted to order entrees, knowing most likely, I would still be taking some food home. I love to share entrees; you can try twice as much and not feel like you missed out on trying another dish when it’s a toss up. The 6500 Club Sandwich was the first item that caught my eye. It came with grilled chicken, bacon, Swiss cheese, lettuce, tomato, and avocado aioli in between house made focaccia. It was surprisingly light, but the flavor profile left something to be desired. Not bad, yet not great either. My partner and I both enjoyed the soup of the day so much we went with the dish of the day: penne pasta in a cream sauce with salmon, sun dried tomatoes, and green beans. This fared better than the club. It was well balanced with a rich, creamy flavor that made me dip the homemade bread into sauce after the pasta was gone. Most of the dishes came with a salad and their freshly baked bread. The server was nice enough to substitute the salads that came with the entrée with fresh fruit. It was a great palate cleanser and perfect on this warm summer day. The bread, on the other hand, went to waste, as I packaged one half of the sandwich upon finishing the meal. Clearly, this is not a place for multiple courses, portion-wise. Bang for the buck comes on one big plate.\u003c/p>\n\u003cp>What’s my overall impression of the restaurant? It was “All right.” The staff was friendly and quick. I can’t say the food was spectacular outside of the soup I had to start, but I can’t say it was bad either. If I was in the neighborhood and was hungry, I’d stop in. I just wouldn’t go out of my way to brag about it.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Thursday, September 8, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went here for breakfast with a friend of mine. At first, I was disappointed, because the breakfast menu wasn’t very extensive, and I thought perhaps that all the “good” items might be served at lunch. However, once we started eating, I was really impressed with how good everything tasted and with the overall quality of the ingredients they used in the breakfast dishes.\u003c/p>\n\u003cp>We sampled the basic breakfast, two eggs with sausage and home fries. The chicken-apple sausage that they used was delicious, and I was a big fan of the home fries. They were cut just right — not so large that they didn’t get cooked thoroughly, and not so small that they only served to absorb grease. They were crispy and delicious with just the right amount of seasonings and fried onions. The Mexican-style breakfast tacos were really outstanding. Two homemade corn tortillas, topped with eggs scrambled with chorizo, cojito cheese, and pico de gallo salsa. \u003c/p>\n\u003cp>By far, our two favorite items were the biscuit sandwich and the pastrami hash over eggs. The biscuit sandwich is simply eggs scrambled with chives, topped with bacon and cheddar cheese, and served on a biscuit. It’s the kind of thing that ISN’T hard to screw up, but for some reason a lot places do. The folks at Cafe Aquarius clearly KNOW what they’re doing and have a great deal of respect for the ingredients they’re using and their presentation. This was simple, but perfect, dish.\u003c/p>\n\u003cp>The other huge success was the “Hollis Hash,” otherwise known as pastrami and potatoes “hashed” together, served with eggs any style and home fries. According to the menu, they use pastrami from Niman Ranch. This was another dish that, in less-skilled hands, could’ve really been a disaster, but was done to perfection at Cafe Aquarius.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I live in San Francisco, I can’t really see myself making a special trip to Emeryville SIMPLY to have breakfast at Café Aquarius, but if you live in the East Bay, or if you need a spot to rendezvous with friends from Oakland or Berkeley, Cafe Aquarius is ideal. I would also recommend that anyone working in a restaurant or cafe that serves breakfast GO to Cafe Aquarius and learn the art of properly scrambling eggs and cooking home fries from them. The folks at Cafe Aquarius knew what they were doing — they didn’t need to be told how to cook the pastrami or how to cook the home fries. They got it all right the first time!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Mexicana Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6033\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/cp610iPod.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/40/2011/10/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Saturday, July 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Located in the barrio of Oakland’s thriving and growing Hispanic community, the restaurant is an institution, opened in the mid-1960s by the Gudina family. I started going there in 1970, and 41 years later and now living in south Fremont since 1971, I drive the 30 miles once a month or more, because it’s the best Mexican restaurant in the East Bay. The current owner and former server, Emma Freitas, has been working there for over 20 years and still maintains the magic formula. The former owner is now the full-time chef, so the legend continues. Emma is the only server, and only two women have been making handmade tortillas for the 41 years I’ve been going there. Mariana has been at it for 11 years. She has her own stepstool so she can reach the griddle. They come off perfectly every time. She doesn’t mind if you go back and watch her do her magic. \u003c/p>\n\u003cp>The restaurant itself has two sections after expanding some 20 years ago, and you can have parties in the newer room. Casual with linoleum floors and vinyl booths, it’s the classic neighborhood eatery. Generally speaking, there is no wait as the food comes out hot and fast. There is street parking of course, but they also have parking in the rear, which I recommend. It’s cozy, relaxing, and pleasantly quiet. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the food. We always start with the guacamole. Made with an entire avocado and mixed with finely chopped onions and tomatoes, it’s delicious. I add the green chile on the table to give the heat that really sets it off. My favorite dinner over the years has been chicken enchilada (notice I said singular) dinner. The portion size is large, and it’s served with tasty refried beans and a savory rice. The sauce is slow cooked with a deep rich tomato base. The other dish, which I am now having after all these years, is the chicken entomatada. It’s similar, but yet very different. The sauce is more of a fresh tomato sauce, which has a large slice of queso over the enchilada and is then baked. For a lighter fare, the chiles rellenos dinner is delicious. Again, it has a slightly different red sauce that is unique to this dish. It is made with a whole mild pasilla pepper with the stem included, and it’s stuffed with a large piece of queso. Each order comes with two tortillas, and I dare you to eat them both. Thick and hot, add some butter to them, and you hit the jackpot. If you like shrimp and seafood, the chef never overcooks them, and my wife loves the delicate sautéed pepper, onion, and garlic sauce. The aroma is wonderful. They have a large selection of Mexican beers, which are surprisingly inexpensive, and the overall cheque is very reasonable. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Sunday, August 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>La Mexicana is a little hole-in-the-wall of a restaurant, located about seven blocks from Fruitvale BART station in Oakland. We must have passed half a dozen Mexican restaurants in that seven-block span. But the only one crowded with customers on a Sunday evening? Only La Mexicana.\u003c/p>\n\u003cp>It’s small and homey with a little girl running around listening to music on a little cell phone. Nobody is talking, just eating. When the waitress, Emma, comes by to ask if anyone needs anything, they call her by name. Other customers come in and are immediately greeted with a hug. This place has been here for over thirty years, and by the looks of some of the customers, they’ve been coming here that whole time.\u003c/p>\n\u003cp>It’s safe to say that the food is why people keep coming to La Mexicana. The Chicken de Mole was the best I’ve ever tasted, rich, dark and chocolatey with just the right amount of heat. The rice and beans that accompanied the mole could easily have been their own dishes; they were seasoned to perfection. Nearly five, large, handmade corn tortillas came with the entrée, which is generous in size. I have the rest of my mole sitting as leftovers in my fridge right now.\u003c/p>\n\u003cp>Just one waitress, Emma, took care of us the whole time, refilling our huge water glasses often. I tried the chiles rellenos a la carte. I always try the chile rellenos, just like I always try the tom kha soup in Thai restaurants. I think if you can do either of these basic dishes well, the rest of your food will be spectacular. And La Mexicana doesn’t disappoint. You taste mostly pepper with just enough cheese to complement the lightly grilled flavor. And then the whole thing is swamped in delicious red sauce. “Yums” and “Mmms” all around. For dessert, we tried the flan. I was more dense and cheesecake-like than I’m used to, but the salty, burnt caramel favor was spot on and sooo satisfying!\u003c/p>\n\u003cp>Our food was absolutely delicious, good, and cheap. We certainly got our money’s worth. The place is laid back, comfortable, has a clean bathroom and feels like you’re eating in your living room. We’ll definitely be back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Friday, August 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I was really in the mood for Mexican, so I was excited to try La Mexicana. When we arrived, the appearance is about what we expected. The restaurant had some Mexican art hanging on the walls and Formica tabletops.\u003c/p>\n\u003cp>The owner, Emma, is very nice, and her homemade corn tortillas are killer! I am not a fan of corn tortillas, but these were wonderful. They were thick, soft, and stayed hot through the entire meal. I think they were also used in the enchilada and that was really tasty, as was the guacamole. Another great thing is their sangría soda. It’s not the alcohol version people might expect, but a non-alcoholic soda pop, which is really hard to find. But they serve it, so you can get the flavor of a sangría (sort of) and still be the designated driver.\u003c/p>\n\u003cp>But none of this is makes it worth going back to La Mexicana if you’re weren’t already in the neighborhood, which is kind of dicey. I am used to dicey neighborhoods — I park in one every day for work — but if that would scare someone off, I wouldn’t go. On my way there, I went by five cop cars with sirens on.\u003c/p>\n\u003cp>Aside from that, the food is good, but not spectacular. The chiles rellenos wasn’t good at all. It was covered with way too much dark red sauce that overpowered the chiles. And my friend had their signature dish of chicken mole. We both found it too sweet. And the guacamole is delicious, but they don’t give you much and serve it on a bed of lettuce — perhaps to make it look like more.\u003c/p>\n\u003cp>It was also nice that although we arrived near closing, they didn’t seem to rush us off. Oftentimes when you go in close to closing, someone looks at the clock so they can imply you should hurry up and order and go. But La Mexicana made us feel right at home. We were actually the last guests, as some people came in a few minutes later and they said they could only get something to go.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I really wanted to like La Mexicana more, as Emma, her husband, and those corn tortillas are worth it, but I wouldn’t drive here just for that. Maybe I’d stop in if I was hungry on my next trip to the nearby giant Dollar Tree store.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Mexicana Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6033\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/cp610iPod.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/40/2011/10/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Saturday, July 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Located in the barrio of Oakland’s thriving and growing Hispanic community, the restaurant is an institution, opened in the mid-1960s by the Gudina family. I started going there in 1970, and 41 years later and now living in south Fremont since 1971, I drive the 30 miles once a month or more, because it’s the best Mexican restaurant in the East Bay. The current owner and former server, Emma Freitas, has been working there for over 20 years and still maintains the magic formula. The former owner is now the full-time chef, so the legend continues. Emma is the only server, and only two women have been making handmade tortillas for the 41 years I’ve been going there. Mariana has been at it for 11 years. She has her own stepstool so she can reach the griddle. They come off perfectly every time. She doesn’t mind if you go back and watch her do her magic. \u003c/p>\n\u003cp>The restaurant itself has two sections after expanding some 20 years ago, and you can have parties in the newer room. Casual with linoleum floors and vinyl booths, it’s the classic neighborhood eatery. Generally speaking, there is no wait as the food comes out hot and fast. There is street parking of course, but they also have parking in the rear, which I recommend. It’s cozy, relaxing, and pleasantly quiet. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the food. We always start with the guacamole. Made with an entire avocado and mixed with finely chopped onions and tomatoes, it’s delicious. I add the green chile on the table to give the heat that really sets it off. My favorite dinner over the years has been chicken enchilada (notice I said singular) dinner. The portion size is large, and it’s served with tasty refried beans and a savory rice. The sauce is slow cooked with a deep rich tomato base. The other dish, which I am now having after all these years, is the chicken entomatada. It’s similar, but yet very different. The sauce is more of a fresh tomato sauce, which has a large slice of queso over the enchilada and is then baked. For a lighter fare, the chiles rellenos dinner is delicious. Again, it has a slightly different red sauce that is unique to this dish. It is made with a whole mild pasilla pepper with the stem included, and it’s stuffed with a large piece of queso. Each order comes with two tortillas, and I dare you to eat them both. Thick and hot, add some butter to them, and you hit the jackpot. If you like shrimp and seafood, the chef never overcooks them, and my wife loves the delicate sautéed pepper, onion, and garlic sauce. The aroma is wonderful. They have a large selection of Mexican beers, which are surprisingly inexpensive, and the overall cheque is very reasonable. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Sunday, August 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>La Mexicana is a little hole-in-the-wall of a restaurant, located about seven blocks from Fruitvale BART station in Oakland. We must have passed half a dozen Mexican restaurants in that seven-block span. But the only one crowded with customers on a Sunday evening? Only La Mexicana.\u003c/p>\n\u003cp>It’s small and homey with a little girl running around listening to music on a little cell phone. Nobody is talking, just eating. When the waitress, Emma, comes by to ask if anyone needs anything, they call her by name. Other customers come in and are immediately greeted with a hug. This place has been here for over thirty years, and by the looks of some of the customers, they’ve been coming here that whole time.\u003c/p>\n\u003cp>It’s safe to say that the food is why people keep coming to La Mexicana. The Chicken de Mole was the best I’ve ever tasted, rich, dark and chocolatey with just the right amount of heat. The rice and beans that accompanied the mole could easily have been their own dishes; they were seasoned to perfection. Nearly five, large, handmade corn tortillas came with the entrée, which is generous in size. I have the rest of my mole sitting as leftovers in my fridge right now.\u003c/p>\n\u003cp>Just one waitress, Emma, took care of us the whole time, refilling our huge water glasses often. I tried the chiles rellenos a la carte. I always try the chile rellenos, just like I always try the tom kha soup in Thai restaurants. I think if you can do either of these basic dishes well, the rest of your food will be spectacular. And La Mexicana doesn’t disappoint. You taste mostly pepper with just enough cheese to complement the lightly grilled flavor. And then the whole thing is swamped in delicious red sauce. “Yums” and “Mmms” all around. For dessert, we tried the flan. I was more dense and cheesecake-like than I’m used to, but the salty, burnt caramel favor was spot on and sooo satisfying!\u003c/p>\n\u003cp>Our food was absolutely delicious, good, and cheap. We certainly got our money’s worth. The place is laid back, comfortable, has a clean bathroom and feels like you’re eating in your living room. We’ll definitely be back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Friday, August 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I was really in the mood for Mexican, so I was excited to try La Mexicana. When we arrived, the appearance is about what we expected. The restaurant had some Mexican art hanging on the walls and Formica tabletops.\u003c/p>\n\u003cp>The owner, Emma, is very nice, and her homemade corn tortillas are killer! I am not a fan of corn tortillas, but these were wonderful. They were thick, soft, and stayed hot through the entire meal. I think they were also used in the enchilada and that was really tasty, as was the guacamole. Another great thing is their sangría soda. It’s not the alcohol version people might expect, but a non-alcoholic soda pop, which is really hard to find. But they serve it, so you can get the flavor of a sangría (sort of) and still be the designated driver.\u003c/p>\n\u003cp>But none of this is makes it worth going back to La Mexicana if you’re weren’t already in the neighborhood, which is kind of dicey. I am used to dicey neighborhoods — I park in one every day for work — but if that would scare someone off, I wouldn’t go. On my way there, I went by five cop cars with sirens on.\u003c/p>\n\u003cp>Aside from that, the food is good, but not spectacular. The chiles rellenos wasn’t good at all. It was covered with way too much dark red sauce that overpowered the chiles. And my friend had their signature dish of chicken mole. We both found it too sweet. And the guacamole is delicious, but they don’t give you much and serve it on a bed of lettuce — perhaps to make it look like more.\u003c/p>\n\u003cp>It was also nice that although we arrived near closing, they didn’t seem to rush us off. Oftentimes when you go in close to closing, someone looks at the clock so they can imply you should hurry up and order and go. But La Mexicana made us feel right at home. We were actually the last guests, as some people came in a few minutes later and they said they could only get something to go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Pizzaiolo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5925\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">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/cp609iPod.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/40/2011/10/robert-west125x125.jpg\" alt=\"Robert West\" title=\"Robert West\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pizzaiolo\u003cbr>\n\u003cstrong>Reviewed Pizzaiolo:\u003c/strong> Saturday, July 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>OK! Cue the Italiano Canzone Napoletana music medley! O Sole Mio, Torna a Surriento, Funiculì, Funiculà, Santa Lucia\u003c/em> \u003c/p>\n\u003cp>This Telegraph neighborhood is at the Oakland / Berkeley border that, in recent years, has become a hip and easily walkable urban dining node. Pizzaiolo is located directly beneath one of Oakland’s best-preserved retro neon signs featuring the original Dutch Boy in his blue painter overalls. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The apple doesn’t fall very far from the tree. The tree in this case is Alice Waters’ groundbreaking sustainable organic French restaurant Chez Panisse. The apple is Chef and Pizzaiolo owner Charlie Hallowell, who spent eight years cooking with Waters in Berkeley and who has created a daily menu that shares her philosophy of seasonal, simple, and tasty foods that warm the heart.\u003c/p>\n\u003cp>The ambiance is welcoming with magnificent art, exposed brick walls, and an exposed line kitchen. Being a single guy, I enjoy places where I can spontaneously dine by myself and still feel like I am part of a small, casual, and unpretentious local neighborhood gathering place; where I can relax and experience being part of a family. The dining space has a large main room with a high ceiling divided in half with a small bar and a large sunny outdoor dining patio (replete with heaters) that abuts an intimately sized bocce ball court.\u003c/p>\n\u003cp>We arrived on time for our 5:30 pm Saturday reservation and were promptly seated. Our server was friendly and kind and asked what type of water we preferred. We munched on tasty bread and butter as we perused the menu. Some of the best bread ever: a European grain, the perfect combination of stiff, earthy crust and fluffy wheat center. The butter was sweet, soft, and organic\u003c/p>\n\u003cp>We decided to share a few things family style, beginning with an heirloom tomato, hand-stretched mozzarella, and basil antipasti. It was an amazing mix of orange, red, green heirlooms with red and orange cherry tomatoes, resting atop slices of super fresh mozzarella with basil sprigs. The texture of the cheese combined with the basil and olive oil was heavenly and gave us our first big-eyed, “Wow, yum!” moment. Our other antipasti was padrón peppers. I fell in love with these small low heat green peppers when I lived in Spain, and seek them out as my first welcome back to España tapas plate on every trip to Madrid. Pizzaiolo’s version was grilled perfectly, with the tiniest burned edges and rich authentic taste. At this point I exclaimed, “Is there any better peasant food?” Roasted peppers, salt and extra virgin organic olive oil. My friends couldn’t believe the tastiness as I explained that there was only one farmer’s market in all of San Francisco that had these little jewels on the rare occasion. Mid-antipasti, we looked at each other and ordered more bread to soak up the now pepper and tomato-basil infused oils until each plate was bone dry.\u003c/p>\n\u003cp>Like two kids at a science fair, we gazed at each other wide-eyed as our primi, or first course, arrived: Bellwether Farms ricotta ravioli with salsa di noci (aka walnut pesto fresco). Each bite was simply heavenly. You could taste organic fresh semolina and ricotta cheese in every bite. The pasta was cooked al dente with a generous amount of sauce, so you could combine pasta, sauce and walnut crumbs with every delicious bite.\u003c/p>\n\u003cp>For our pizze course, we chatted about the history of pizza and my travels through southern Italy. The best pizza comes from Napoli and Charlie has studied the crust, taste, and cooking methods of this thinner, light and crispy recipe quite well. We ordered the Margherita pizza, which many believe is the seminal recipe. It is fresh crushed red tomatoes with mozzarella cheese. The pizza is a good size (we left with extra pizza) and came bubbly hot with the perfect amount of burn around the edges of the rustic crust. As in Napoli, each bite was PERFECTION.\u003c/p>\n\u003cp>During this course, my friend was full, so I was forced to soldier on to dessert alone. After settling on the flourless chocolate cake with whipped cream and hazelnut praline –I am a cake WITH coffee guy — I ordered a cappuccino as my friend nursed the last of her wine to a close. The dessert was wondrous with enough cream and praline to spread on each bite. You could taste chocolate, but the cake body was light and neither too moist nor too dry like most flourless cakes. Once again, they have this recipe ROCK SOLID.\u003c/p>\n\u003cp>Even though we both live in San Francisco, we both would come back to this restaurant and we both rated Pizzaiolo an 11 on a 1 to 10 scale.\u003c/p>\n\u003cp>PS. While we were there, we saw Charlie (the owner) stop by the table next to us to say hello to a family having dinner. He even worked the pizza oven for a time and actually made our delicious pizza!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/chelsea-bowman125x125.jpg\" alt=\"Chelsea Bowman\" title=\"Chelsea Bowman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chelsea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner and Floral Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pork Store Café\u003cbr>\n\u003cstrong>Reviewed Pizzaiolo:\u003c/strong> Wednesday, August 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My boyfriend, named Justin, and I traveled across the bridge and into the now-hip neighborhood known as the Temescal to meet my friend, named Stephanie, and eat at Pizzaiolo. Parking was easy, when compared to our San Francisco streets, and the small wooden sign above the door let us know we were in the right place. \u003c/p>\n\u003cp>We had an option of indoor or outdoor dining, and with the sun being warmer on the east side of the Bay, we decided to soak in the rays and made our way to the patio. With subtle, smart décor and a good-looking staff, the ambiance at Pizzaiolo outweighs the high priced pizza.\u003c/p>\n\u003cp>The outdoor patio is one of the most welcoming, making me want to bring it home and enjoy it every day. Live chickens, an herb garden, and eclectic décor make it an inviting place to hang out with friends. We quickly noticed the staff were dressed in style choices hard to miss; 70s bell-bottoms and Afro wigs. Lucky us, it was movie night! \u003cem>Foxy Brown\u003c/em> would be screened that evening. At sundown the movie was scheduled to start, and the weekly hipster crowd would soon fill the unique theatre style seating on the patio.\u003c/p>\n\u003cp>Justin, Stephanie, and I decided to start the meal by sharing a salad. The colorful plate of roasted eggplant, yellow and pink watermelon, and subtle cheese was the highlight of the food for me that evening. We followed it with two pizzas that, while tasty and made of farm fresh items, were not worth their $19 price tag. The homemade sausage was the exception as it was very tasty.\u003c/p>\n\u003cp>Dessert was a must for this warm summer night. We all eyed the ice cram dessert that had been served to the tables on either side of us. Smooth lemon ice cream placed on a meringue cookie drizzled in a fine berry sauce and topped with crunchy toasted almonds made me go “Mmmmm.” It was delicious! Justin ordered and shared a flourless chocolate cake. The cake was enjoyable, but the lemon berry paring was out of this world! \u003c/p>\n\u003cp>I wouldn’t return to Pizzaiolo for the tasty yet over priced pizza. I would make the trip for the perfect patio pleasantry. From the courteous costumed staff, to the rosemary plants, and the bathroom art, Pizzaiolo was a gallery of visual stimulation. Their napkins were even cool!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/peter-lee125x125.jpg\" alt=\"Peter Lee\" title=\"Peter Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zarsuela\u003cbr>\n\u003cstrong>Reviewed Pizzaiolo:\u003c/strong> Friday, August 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFrom the moment I stepped into Pizzaiolo, my mouth was salivating as the smell of perfection permeated my being. With its exposed brick walls and high ceilings decorated with modern lighting and drapes, this loft-like space felt ultra hip. The wood burning oven in full view was mesmerizing and taunted us as we waited to be seated. \u003c/p>\n\u003cp>The atmosphere was lively and loud and exactly what I would expect from a popular pizza joint. As the server led us through the winding maze of this sizable restaurant, I was pleasantly surprised to find the patio had a completely different feel: quietly relaxed and laidback. \u003c/p>\n\u003cp>The wait staff was excellent: quick and pleasant, offering suggestions that were not only helpful but spot on. The meatballs over polenta and rapini were genius and disappeared within minutes. The homemade meatballs were perfectly seasoned and balanced well with the creamy polenta. I loved the added hints of saltiness from the cheesy goodness. The rapini was an interesting addition with notes of bitterness and nuttiness, which were unexpected but added complexity to the dish.\u003c/p>\n\u003cp>We ordered multiple pizzas, including the Margherita, Hoboken, and Rapini with homemade sausage\u003c/p>\n\u003cp>\u003cstrong>Margherita:\u003c/strong> The first bite was heavenly, and it was truly the best crust I have ever had on a pizza. The almost burnt crust had a crispness and lightness that I have never had before, followed by the expected chewiness that I love in great pizza crusts. It almost reminded me of Indian naan bread which I so crave. The sauce was tangy and fresh, but a little heavy on the salt for my taste. \u003c/p>\n\u003cp>\u003cstrong>Hoboken:\u003c/strong> Pizza was packed with ingredients including red pizza sauce and cheese, sweet and hot peppers, pancetta and red onions. This pizza hits you with everything: salty, sweet, spicy, sour — all over that exceptional wood burned crust.\u003c/p>\n\u003cp>\u003cstrong>Rapini with Homemade Sausage:\u003c/strong> This was unique but less enjoyable for me. The rapini was overpowering and pungent and left a bitterness that I found unpleasant, especially without any pizza sauce to balance it out. However, I found the sausage to be delicious and light.\u003c/p>\n\u003cp>The desserts were standouts for my dinner guests and me. The wood oven peaches were perfectly cooked, retaining the familiar wood-burnt taste from the pizza crusts and packed with bursts of sweetness. We did find the crème fraiche ice cream to be a little off. It tasted like frozen butter that some may find addictively appealing.\u003c/p>\n\u003cp>My dinner guests especially loved the almond tart with plum ice cream, which at first appeared simple and undressed, but the flavors were bold and well balanced. The chewiness of the almond tart, and the flakiness of the crust left a smile on our faces. We also appreciated that it was not overly sweet, but the flavor of almond shined through. The plum ice cream was perfectly tart, but a little icy for my taste.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was completely won over by Pizzaiolo on so many levels. The décor was fun and unique, the service was excellent, and the food was heavenly. Despite the abundance of wonderful pizza places in the Bay Area, Pizzaiolo is a standout, and I am sure to find my way back.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Robert:\u003c/strong> \"The pizza is a good size (we left with extra pizza) and came bubbly hot with the perfect amount of burn around the edges of the rustic crust. As in Napoli, each bite was PERFECTION.\"\r\n\u003cstrong>Chelsea:\u003c/strong> \"The colorful plate of roasted eggplant, yellow and pink watermelon, and subtle cheese was the highlight of the food for me that evening.\"\r\n\u003cstrong>Peter:\u003c/strong> \" The homemade meatballs were perfectly seasoned and balanced well with the creamy polenta.\" ",
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"description": "Robert: "The pizza is a good size (we left with extra pizza) and came bubbly hot with the perfect amount of burn around the edges of the rustic crust. As in Napoli, each bite was PERFECTION."\r\nChelsea: "The colorful plate of roasted eggplant, yellow and pink watermelon, and subtle cheese was the highlight of the food for me that evening."\r\nPeter: " The homemade meatballs were perfectly seasoned and balanced well with the creamy polenta." ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pizzaiolo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5925\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">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/cp609iPod.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/40/2011/10/robert-west125x125.jpg\" alt=\"Robert West\" title=\"Robert West\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pizzaiolo\u003cbr>\n\u003cstrong>Reviewed Pizzaiolo:\u003c/strong> Saturday, July 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>OK! Cue the Italiano Canzone Napoletana music medley! O Sole Mio, Torna a Surriento, Funiculì, Funiculà, Santa Lucia\u003c/em> \u003c/p>\n\u003cp>This Telegraph neighborhood is at the Oakland / Berkeley border that, in recent years, has become a hip and easily walkable urban dining node. Pizzaiolo is located directly beneath one of Oakland’s best-preserved retro neon signs featuring the original Dutch Boy in his blue painter overalls. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The apple doesn’t fall very far from the tree. The tree in this case is Alice Waters’ groundbreaking sustainable organic French restaurant Chez Panisse. The apple is Chef and Pizzaiolo owner Charlie Hallowell, who spent eight years cooking with Waters in Berkeley and who has created a daily menu that shares her philosophy of seasonal, simple, and tasty foods that warm the heart.\u003c/p>\n\u003cp>The ambiance is welcoming with magnificent art, exposed brick walls, and an exposed line kitchen. Being a single guy, I enjoy places where I can spontaneously dine by myself and still feel like I am part of a small, casual, and unpretentious local neighborhood gathering place; where I can relax and experience being part of a family. The dining space has a large main room with a high ceiling divided in half with a small bar and a large sunny outdoor dining patio (replete with heaters) that abuts an intimately sized bocce ball court.\u003c/p>\n\u003cp>We arrived on time for our 5:30 pm Saturday reservation and were promptly seated. Our server was friendly and kind and asked what type of water we preferred. We munched on tasty bread and butter as we perused the menu. Some of the best bread ever: a European grain, the perfect combination of stiff, earthy crust and fluffy wheat center. The butter was sweet, soft, and organic\u003c/p>\n\u003cp>We decided to share a few things family style, beginning with an heirloom tomato, hand-stretched mozzarella, and basil antipasti. It was an amazing mix of orange, red, green heirlooms with red and orange cherry tomatoes, resting atop slices of super fresh mozzarella with basil sprigs. The texture of the cheese combined with the basil and olive oil was heavenly and gave us our first big-eyed, “Wow, yum!” moment. Our other antipasti was padrón peppers. I fell in love with these small low heat green peppers when I lived in Spain, and seek them out as my first welcome back to España tapas plate on every trip to Madrid. Pizzaiolo’s version was grilled perfectly, with the tiniest burned edges and rich authentic taste. At this point I exclaimed, “Is there any better peasant food?” Roasted peppers, salt and extra virgin organic olive oil. My friends couldn’t believe the tastiness as I explained that there was only one farmer’s market in all of San Francisco that had these little jewels on the rare occasion. Mid-antipasti, we looked at each other and ordered more bread to soak up the now pepper and tomato-basil infused oils until each plate was bone dry.\u003c/p>\n\u003cp>Like two kids at a science fair, we gazed at each other wide-eyed as our primi, or first course, arrived: Bellwether Farms ricotta ravioli with salsa di noci (aka walnut pesto fresco). Each bite was simply heavenly. You could taste organic fresh semolina and ricotta cheese in every bite. The pasta was cooked al dente with a generous amount of sauce, so you could combine pasta, sauce and walnut crumbs with every delicious bite.\u003c/p>\n\u003cp>For our pizze course, we chatted about the history of pizza and my travels through southern Italy. The best pizza comes from Napoli and Charlie has studied the crust, taste, and cooking methods of this thinner, light and crispy recipe quite well. We ordered the Margherita pizza, which many believe is the seminal recipe. It is fresh crushed red tomatoes with mozzarella cheese. The pizza is a good size (we left with extra pizza) and came bubbly hot with the perfect amount of burn around the edges of the rustic crust. As in Napoli, each bite was PERFECTION.\u003c/p>\n\u003cp>During this course, my friend was full, so I was forced to soldier on to dessert alone. After settling on the flourless chocolate cake with whipped cream and hazelnut praline –I am a cake WITH coffee guy — I ordered a cappuccino as my friend nursed the last of her wine to a close. The dessert was wondrous with enough cream and praline to spread on each bite. You could taste chocolate, but the cake body was light and neither too moist nor too dry like most flourless cakes. Once again, they have this recipe ROCK SOLID.\u003c/p>\n\u003cp>Even though we both live in San Francisco, we both would come back to this restaurant and we both rated Pizzaiolo an 11 on a 1 to 10 scale.\u003c/p>\n\u003cp>PS. While we were there, we saw Charlie (the owner) stop by the table next to us to say hello to a family having dinner. He even worked the pizza oven for a time and actually made our delicious pizza!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/chelsea-bowman125x125.jpg\" alt=\"Chelsea Bowman\" title=\"Chelsea Bowman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chelsea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner and Floral Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pork Store Café\u003cbr>\n\u003cstrong>Reviewed Pizzaiolo:\u003c/strong> Wednesday, August 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My boyfriend, named Justin, and I traveled across the bridge and into the now-hip neighborhood known as the Temescal to meet my friend, named Stephanie, and eat at Pizzaiolo. Parking was easy, when compared to our San Francisco streets, and the small wooden sign above the door let us know we were in the right place. \u003c/p>\n\u003cp>We had an option of indoor or outdoor dining, and with the sun being warmer on the east side of the Bay, we decided to soak in the rays and made our way to the patio. With subtle, smart décor and a good-looking staff, the ambiance at Pizzaiolo outweighs the high priced pizza.\u003c/p>\n\u003cp>The outdoor patio is one of the most welcoming, making me want to bring it home and enjoy it every day. Live chickens, an herb garden, and eclectic décor make it an inviting place to hang out with friends. We quickly noticed the staff were dressed in style choices hard to miss; 70s bell-bottoms and Afro wigs. Lucky us, it was movie night! \u003cem>Foxy Brown\u003c/em> would be screened that evening. At sundown the movie was scheduled to start, and the weekly hipster crowd would soon fill the unique theatre style seating on the patio.\u003c/p>\n\u003cp>Justin, Stephanie, and I decided to start the meal by sharing a salad. The colorful plate of roasted eggplant, yellow and pink watermelon, and subtle cheese was the highlight of the food for me that evening. We followed it with two pizzas that, while tasty and made of farm fresh items, were not worth their $19 price tag. The homemade sausage was the exception as it was very tasty.\u003c/p>\n\u003cp>Dessert was a must for this warm summer night. We all eyed the ice cram dessert that had been served to the tables on either side of us. Smooth lemon ice cream placed on a meringue cookie drizzled in a fine berry sauce and topped with crunchy toasted almonds made me go “Mmmmm.” It was delicious! Justin ordered and shared a flourless chocolate cake. The cake was enjoyable, but the lemon berry paring was out of this world! \u003c/p>\n\u003cp>I wouldn’t return to Pizzaiolo for the tasty yet over priced pizza. I would make the trip for the perfect patio pleasantry. From the courteous costumed staff, to the rosemary plants, and the bathroom art, Pizzaiolo was a gallery of visual stimulation. Their napkins were even cool!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/peter-lee125x125.jpg\" alt=\"Peter Lee\" title=\"Peter Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zarsuela\u003cbr>\n\u003cstrong>Reviewed Pizzaiolo:\u003c/strong> Friday, August 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFrom the moment I stepped into Pizzaiolo, my mouth was salivating as the smell of perfection permeated my being. With its exposed brick walls and high ceilings decorated with modern lighting and drapes, this loft-like space felt ultra hip. The wood burning oven in full view was mesmerizing and taunted us as we waited to be seated. \u003c/p>\n\u003cp>The atmosphere was lively and loud and exactly what I would expect from a popular pizza joint. As the server led us through the winding maze of this sizable restaurant, I was pleasantly surprised to find the patio had a completely different feel: quietly relaxed and laidback. \u003c/p>\n\u003cp>The wait staff was excellent: quick and pleasant, offering suggestions that were not only helpful but spot on. The meatballs over polenta and rapini were genius and disappeared within minutes. The homemade meatballs were perfectly seasoned and balanced well with the creamy polenta. I loved the added hints of saltiness from the cheesy goodness. The rapini was an interesting addition with notes of bitterness and nuttiness, which were unexpected but added complexity to the dish.\u003c/p>\n\u003cp>We ordered multiple pizzas, including the Margherita, Hoboken, and Rapini with homemade sausage\u003c/p>\n\u003cp>\u003cstrong>Margherita:\u003c/strong> The first bite was heavenly, and it was truly the best crust I have ever had on a pizza. The almost burnt crust had a crispness and lightness that I have never had before, followed by the expected chewiness that I love in great pizza crusts. It almost reminded me of Indian naan bread which I so crave. The sauce was tangy and fresh, but a little heavy on the salt for my taste. \u003c/p>\n\u003cp>\u003cstrong>Hoboken:\u003c/strong> Pizza was packed with ingredients including red pizza sauce and cheese, sweet and hot peppers, pancetta and red onions. This pizza hits you with everything: salty, sweet, spicy, sour — all over that exceptional wood burned crust.\u003c/p>\n\u003cp>\u003cstrong>Rapini with Homemade Sausage:\u003c/strong> This was unique but less enjoyable for me. The rapini was overpowering and pungent and left a bitterness that I found unpleasant, especially without any pizza sauce to balance it out. However, I found the sausage to be delicious and light.\u003c/p>\n\u003cp>The desserts were standouts for my dinner guests and me. The wood oven peaches were perfectly cooked, retaining the familiar wood-burnt taste from the pizza crusts and packed with bursts of sweetness. We did find the crème fraiche ice cream to be a little off. It tasted like frozen butter that some may find addictively appealing.\u003c/p>\n\u003cp>My dinner guests especially loved the almond tart with plum ice cream, which at first appeared simple and undressed, but the flavors were bold and well balanced. The chewiness of the almond tart, and the flakiness of the crust left a smile on our faces. We also appreciated that it was not overly sweet, but the flavor of almond shined through. The plum ice cream was perfectly tart, but a little icy for my taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was completely won over by Pizzaiolo on so many levels. The décor was fun and unique, the service was excellent, and the food was heavenly. Despite the abundance of wonderful pizza places in the Bay Area, Pizzaiolo is a standout, and I am sure to find my way back.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>DOSA on Fillmore: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5809\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>For our official \u003cem>Check, Please! Bay Area\u003c/em> dinner at our chosen restaurant, Dosa, we decided to do the unthinkable in the name of research: no dosas! Nevertheless, my husband and I were delighted to find we were just as satisfied with our dining experience even when we bypassed the restaurant’s signature dish. We ate dinner on a Thursday night to avoid crowds and were still impressed by the amount of people there and even had a small wait despite reservations (about five minutes). \u003c/p>\n\u003cp>We always take advantage to try a new cocktail at the bar while we wait. This time we ordered gin and tonics. This, however, was by no means your average gin and tonic. The bartender informed us that their gin was specially made for Dosa, and infused with “Indian botanicals,” such as cumin and coriander. Indeed, there were hints and wafts of Indian spices that proved subtle, yet tantalizing. To top it off, the gin was mixed with house-made tonic water (giving the drink a unique amber glow) and garnished traditionally with lime. It was by far the best gin and tonic I’ve ever had.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To begin our meal, we ordered a watermelon, paneer, and sprouted mung bean salad. The watermelon and paneer were perfectly cubed, and the paneer was lighted toasted, which contrasted nicely with the sweet watermelon. The mung beans added crunch and the almost imperceptible citrus dressing brought all the flavors together. This salad was a unique blend of seasonal flavors and traditional ingredients and textures, a testament to Dosa’s unique appeal. Next, we tried idli sambar, rice patties served in traditional spicy lentil soup. The rice patties were plain, steamed, and slightly puffy, providing the perfect vehicle to soak up the powerful flavors of sambar (a favorite of mine). For our main entrée, we opted for Tamil vegetable curry with the suggested coconut rice. The curry might have been similar to the typical northern curries if it were not for the coconut milk, which was reminiscent of Thai flavors. The vegetables were perfectly cooked and though the dish was delectable, I will probably go back to ordering my usual dosas at my next meal. \u003c/p>\n\u003cp>Interestingly, our meal seemed to pair perfectly with \u003cem>both\u003c/em> the earthy red Pinotage my husband ordered, and the dry, crisp Riesling that I had chosen. For dessert, we chose ras malai, a traditional paneer patty soaked in cream, cardamom, and rose water. We could also not resist chocolate chai gelato, which was made in-house. The chocolate gelato conspicuously lacked overt chai flavor, so I would probably try another dessert next time. The ras malai was both rich and refreshing, and I was happy to try a traditional southern Indian dessert. The server made sure to give us extra large portions since we were sharing, making sure we left stuffed, yet happy.\u003c/p>\n\u003cp>As always, the service was friendly and prompt, and the magnificent décor, which is both expansive yet intimate, is part of why we love Dosa. I highly recommend Dosa to anyone curious about southern Indian cuisine, or any lover of food. You won’t be disappointed!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Friday, July 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We left Burlingame on the peninsula about 6:10pm on Friday night. With no Giants home game scheduled, we thought this would be ample time to arrive for our 7pm reservation. A slight drizzle severely slowed traffic into the city. We called to explain our probable delay and were told they could not hold our table and would seat us as soon as possible upon our arrival. Friday the 15th was the night of the Harry Potter premiere, and the parking facility for the theater complex across from the restaurant was full as was every parking space within the distant horizon. We found another parking facility four blocks away and eventually found a space. We arrived about 7:40 and were seated about 15 minutes later. Some of the patrons were costumed in Harry Potter attire, confirming the parking difficulty. \u003c/p>\n\u003cp>The room is large and open with tasteful accents of the Indian culture yet not too ornate. The background music was a bit loud with a booming base beat. Combined with the noise level and the closeness of the tables, conversation was a challenge. This contributed to difficulties with concentrating on the menu, something that is required due to the unique cuisine therein. Although I investigated the menu on the Dosa website, we asked our server Mary Lynn for her recommendations for first time patrons. Mary Lynn was very charming and made us feel welcomed and gave us her two-minute education and recommendations, suggesting we share portions of appetizers and entrees to sample the flavors of the various dishes. \u003c/p>\n\u003cp>My wife ordered a glass of Chardonnay, and I ordered a Ginger Ante, a rum drink with Ginger. The appetizers — a crispy fish pakora, a deep-fried fish with two sauces and a Vada Pav, a veggie slider with sauce and gunpowder — were a great way to start our introduction to this type of food. I chose the Vada Pav to experience the gunpowder concoction, which, Mary Lynn explained, is a sauce and a powder that you mix to create a paste to plaster the slider. Mary Lynn assured me the gunpowder moniker sounded hotter than it is. I used all of the gunpowder to make the paste, consequently requiring a second ginger type drink, a Batsman, after consuming the first to extinguish the flames. One entrée, a Samosas North, was an infused caramelized onion-batter, presented as a crepe with a dipping sauce, and it was excellent. This was the highlight of our dining experience. Our other entrée, a Tamil vegetable curry, was also tasty. \u003c/p>\n\u003cp>Mary Lynn helped us to decide to have desserts by suggesting the coconut custard flan and the just-added-to-the-menu chocolate cake with the chefs recommended after-dinner sherry. Expecting a large piece of chocolate cake, the portion was a small oval as was the flan, just enough to end our meal. The only semi-negative was the unique coffee drink my wife had and did not care for. Mary Lynn explained it was a different type of coffee and usually takes some getting used to. The service was excellent with staff members catering to our needs in a timely fashion. \u003c/p>\n\u003cp>This is a distinct dining experience with a friendly atmosphere and close table neighbors enticing social contact. Additional favorite menu choices were recommended by the patrons at our adjoining tables. We look forward to trying some of their suggestions and will definitely return to DOSA on a non-movie premier evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As luck would have it, my friend and I found parking right around the corner from Dosa on the street, so we didn’t have to opt for a parking garage – always a good start to an evening, especially driving into the city from Oakland. The restaurant decor is unexpected. It has sort of a night-clubby atmosphere with high ceilings, dramatic lighting, dark wood, and music playing with a thumping base rhythm. The hostess who greeted us was warm and friendly and promptly seated us at our table against the north wall of the restaurant. Our waitress was just as congenial as she passed us our menus and took our orders for a glass of wine (Grüner-Veltliner). \u003c/p>\n\u003cp>My friend is a frequent dining companion, and we share similar taste in food and wine and find plenty to chat about, so we were primed for a fun evening. As we perused the menu, we decided that we didn’t want too heavy of a meal, so we asked our waitress for her opinion on which of the many masalas to order. She recommended and we opted for the spring masala, which is a traditional dosa with peas, carrots, cabbage, and red onion. We also ordered the grilled calamari, the spiced lamb chops and the Hyderabadi chicken biryani. \u003c/p>\n\u003cp>We were very pleased with the pacing and order that the meal was served, one dish at a time. It allowed us to savor the flavors of each dish and not feel rushed or worried over our food getting cold. The spiced lamb was the highlight of the meal — tender and juicy, I’m sure it had been marinated in yogurt and spices for hours. It was a bit pricey but we’re glad we ordered it. The spring masala was tasty with firm and fresh vegetables and obviously super fresh spices. In fact, the spices in each dish were truly tasty and memorable. With the help of our knowledgeable waitress, I think we did a good job ordering and had a meal with good variety without it being too heavy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The dining room was filled with a mixture of larger size groups and couples obviously on dates. And I would say it is the perfect atmosphere to celebrate an occasion with friends or to feel like you are out on the town. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>DOSA on Fillmore: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5809\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>For our official \u003cem>Check, Please! Bay Area\u003c/em> dinner at our chosen restaurant, Dosa, we decided to do the unthinkable in the name of research: no dosas! Nevertheless, my husband and I were delighted to find we were just as satisfied with our dining experience even when we bypassed the restaurant’s signature dish. We ate dinner on a Thursday night to avoid crowds and were still impressed by the amount of people there and even had a small wait despite reservations (about five minutes). \u003c/p>\n\u003cp>We always take advantage to try a new cocktail at the bar while we wait. This time we ordered gin and tonics. This, however, was by no means your average gin and tonic. The bartender informed us that their gin was specially made for Dosa, and infused with “Indian botanicals,” such as cumin and coriander. Indeed, there were hints and wafts of Indian spices that proved subtle, yet tantalizing. To top it off, the gin was mixed with house-made tonic water (giving the drink a unique amber glow) and garnished traditionally with lime. It was by far the best gin and tonic I’ve ever had.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To begin our meal, we ordered a watermelon, paneer, and sprouted mung bean salad. The watermelon and paneer were perfectly cubed, and the paneer was lighted toasted, which contrasted nicely with the sweet watermelon. The mung beans added crunch and the almost imperceptible citrus dressing brought all the flavors together. This salad was a unique blend of seasonal flavors and traditional ingredients and textures, a testament to Dosa’s unique appeal. Next, we tried idli sambar, rice patties served in traditional spicy lentil soup. The rice patties were plain, steamed, and slightly puffy, providing the perfect vehicle to soak up the powerful flavors of sambar (a favorite of mine). For our main entrée, we opted for Tamil vegetable curry with the suggested coconut rice. The curry might have been similar to the typical northern curries if it were not for the coconut milk, which was reminiscent of Thai flavors. The vegetables were perfectly cooked and though the dish was delectable, I will probably go back to ordering my usual dosas at my next meal. \u003c/p>\n\u003cp>Interestingly, our meal seemed to pair perfectly with \u003cem>both\u003c/em> the earthy red Pinotage my husband ordered, and the dry, crisp Riesling that I had chosen. For dessert, we chose ras malai, a traditional paneer patty soaked in cream, cardamom, and rose water. We could also not resist chocolate chai gelato, which was made in-house. The chocolate gelato conspicuously lacked overt chai flavor, so I would probably try another dessert next time. The ras malai was both rich and refreshing, and I was happy to try a traditional southern Indian dessert. The server made sure to give us extra large portions since we were sharing, making sure we left stuffed, yet happy.\u003c/p>\n\u003cp>As always, the service was friendly and prompt, and the magnificent décor, which is both expansive yet intimate, is part of why we love Dosa. I highly recommend Dosa to anyone curious about southern Indian cuisine, or any lover of food. You won’t be disappointed!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Friday, July 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We left Burlingame on the peninsula about 6:10pm on Friday night. With no Giants home game scheduled, we thought this would be ample time to arrive for our 7pm reservation. A slight drizzle severely slowed traffic into the city. We called to explain our probable delay and were told they could not hold our table and would seat us as soon as possible upon our arrival. Friday the 15th was the night of the Harry Potter premiere, and the parking facility for the theater complex across from the restaurant was full as was every parking space within the distant horizon. We found another parking facility four blocks away and eventually found a space. We arrived about 7:40 and were seated about 15 minutes later. Some of the patrons were costumed in Harry Potter attire, confirming the parking difficulty. \u003c/p>\n\u003cp>The room is large and open with tasteful accents of the Indian culture yet not too ornate. The background music was a bit loud with a booming base beat. Combined with the noise level and the closeness of the tables, conversation was a challenge. This contributed to difficulties with concentrating on the menu, something that is required due to the unique cuisine therein. Although I investigated the menu on the Dosa website, we asked our server Mary Lynn for her recommendations for first time patrons. Mary Lynn was very charming and made us feel welcomed and gave us her two-minute education and recommendations, suggesting we share portions of appetizers and entrees to sample the flavors of the various dishes. \u003c/p>\n\u003cp>My wife ordered a glass of Chardonnay, and I ordered a Ginger Ante, a rum drink with Ginger. The appetizers — a crispy fish pakora, a deep-fried fish with two sauces and a Vada Pav, a veggie slider with sauce and gunpowder — were a great way to start our introduction to this type of food. I chose the Vada Pav to experience the gunpowder concoction, which, Mary Lynn explained, is a sauce and a powder that you mix to create a paste to plaster the slider. Mary Lynn assured me the gunpowder moniker sounded hotter than it is. I used all of the gunpowder to make the paste, consequently requiring a second ginger type drink, a Batsman, after consuming the first to extinguish the flames. One entrée, a Samosas North, was an infused caramelized onion-batter, presented as a crepe with a dipping sauce, and it was excellent. This was the highlight of our dining experience. Our other entrée, a Tamil vegetable curry, was also tasty. \u003c/p>\n\u003cp>Mary Lynn helped us to decide to have desserts by suggesting the coconut custard flan and the just-added-to-the-menu chocolate cake with the chefs recommended after-dinner sherry. Expecting a large piece of chocolate cake, the portion was a small oval as was the flan, just enough to end our meal. The only semi-negative was the unique coffee drink my wife had and did not care for. Mary Lynn explained it was a different type of coffee and usually takes some getting used to. The service was excellent with staff members catering to our needs in a timely fashion. \u003c/p>\n\u003cp>This is a distinct dining experience with a friendly atmosphere and close table neighbors enticing social contact. Additional favorite menu choices were recommended by the patrons at our adjoining tables. We look forward to trying some of their suggestions and will definitely return to DOSA on a non-movie premier evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As luck would have it, my friend and I found parking right around the corner from Dosa on the street, so we didn’t have to opt for a parking garage – always a good start to an evening, especially driving into the city from Oakland. The restaurant decor is unexpected. It has sort of a night-clubby atmosphere with high ceilings, dramatic lighting, dark wood, and music playing with a thumping base rhythm. The hostess who greeted us was warm and friendly and promptly seated us at our table against the north wall of the restaurant. Our waitress was just as congenial as she passed us our menus and took our orders for a glass of wine (Grüner-Veltliner). \u003c/p>\n\u003cp>My friend is a frequent dining companion, and we share similar taste in food and wine and find plenty to chat about, so we were primed for a fun evening. As we perused the menu, we decided that we didn’t want too heavy of a meal, so we asked our waitress for her opinion on which of the many masalas to order. She recommended and we opted for the spring masala, which is a traditional dosa with peas, carrots, cabbage, and red onion. We also ordered the grilled calamari, the spiced lamb chops and the Hyderabadi chicken biryani. \u003c/p>\n\u003cp>We were very pleased with the pacing and order that the meal was served, one dish at a time. It allowed us to savor the flavors of each dish and not feel rushed or worried over our food getting cold. The spiced lamb was the highlight of the meal — tender and juicy, I’m sure it had been marinated in yogurt and spices for hours. It was a bit pricey but we’re glad we ordered it. The spring masala was tasty with firm and fresh vegetables and obviously super fresh spices. In fact, the spices in each dish were truly tasty and memorable. With the help of our knowledgeable waitress, I think we did a good job ordering and had a meal with good variety without it being too heavy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Gather: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5813\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The dinner menu above illuminates the creative combination of quality, pristine ingredients that Gather is all about. Unfortunately, it doesn’t show you how artfully each dish is presented on the plate or how delightful the ingredients smell and taste. You’ll have to go and see, smell and taste for yourself. And, I highly recommend that you do. \u003c/p>\n\u003cp>I can easily say that Gather is my favorite place to eat. I have eaten there a couple of dozen times since it opened in the winter of 2009. I look forward to eating there like no other restaurant. Why? It’s mainly for the food, but I also admire the thought and care put into the decor where most everything is fashioned from something recycled — from the “bench” made out of worn leather belts to the wall art in the bar made of recycled packaging materials. I also love to watch the delight on my fellow diners’ faces as they bite into a slice of pizza or see and taste the famed vegan “charcuterie” for the first time. It’s obvious that the servers love the restaurant too, as they proudly recite where almost every ingredient comes from. And if they don’t know, they will find out for you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I love Gather because I always leave feeling satisfied and happy. Not full and wishing I hadn’t eaten that last bite of pasta or pork or dessert. The chef, Sean Baker, knows how to make things like tofu skins, seaweed, purslane and watercress blossoms taste really good while also producing some the best pizza in the Bay Area, replacing cheese with cashew garlic puree. One of my favorite dishes on a recent visit was the Yuba “pappardelle” where the “bolognese” sauce was made from smoked okra, the “noodles” from nama yuba — a creamy soft cheese-textured soy milk skin with a nutty and sweet flavor — rapini and roasted porcini mushrooms. Pure genius in a bowl and healthy, too!\u003c/p>\n\u003cp>The salads are always a delicious surprise. One of my go-to dishes is the kale salad, which has been a staple on the menu since the restaurant opened. It’s made with blanched kale, roasted vegetables (carrots or squash), crispy capers, pine nuts, a tart lemony dressing and Fiscalini cheese floating on the top. It’s surprisingly filling, and a bargain for the portion that is served. Most times I will order a seafood dish from the starter side of the menu and I especially like the crudos — halibut or salmon — made with pristinely fresh fish and accompanied by flavorful ingredients like roe puree and beet vinaigrette. \u003c/p>\n\u003cp>On my earlier visits, I would always order the vegan charcuterie, which is served on a large wood platter and is a smorgasboard of small vegetable creations, such as “watermelon several ways, smoked olive, saba” or “pulled mushroom, charred peanuts, pistachio and seaweeds.” But more often than not now, I like to create a menu choosing items from each section of the menu — the starters, pizzas, salads, and soup and the large plates — or by choosing several dishes from starters and then a dessert. This really is the way to eat at Gather: choose what looks tasty and interesting to you and you can’t go wrong. If you’re particularly hungry, I find the spicy barbecued young chicken to be the most filling dish on the menu. It’s served with baked beans, greens, cornbread panzanella, and grilled bacon. The chicken is so incredibly tender at first I thought I might be biting into tofu! \u003c/p>\n\u003cp>The highlight of my latest meal at Gather was a “special.” It was a pork dish with a soft poached egg and fried cornbread with pepper oil. The pork meat was from the shoulder and formed into a terrine. It was so unique and flavorful that is hard to describe it adequately, but I hope to find it on the menu again at a subsequent visit.\u003c/p>\n\u003cp>My friend and I opted for wines by the glass, as it was a “school night.” We both had the 2010 Cinsault, Phoenix Ranch from Lodi and shared a glass of the Handley Pinot Noir from the Anderson Valley. Both wines were lovely with the food. For diners who like cocktails, Gather has an extensive menu of creative libations to choose from and my husband always finds a good brew to drink with his meal. \u003c/p>\n\u003cp>What else can I say? I can’t wait to go back! See you there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Saturday, July 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As vegetarians, my husband and I were very excited to see Gather’s commitment to local, sustainable, and mostly vegetarian and vegan options on their website. We immediately liked the open space, medium wood tones, and ambiance. Though we arrived significantly early for our reservation, the waitstaff was able to seat us after only a 10 minute wait, just enough time to order a delicious specialty cocktail expertly and swiftly made directly in front us by a mixologist. \u003c/p>\n\u003cp>Once seated, our meal began with the vegan “charcuterie,” which we had curiously been waiting to try. The charcuterie approached the fabled realms of molecular gastronomy, which was a new experience for us, and the highlight of the night. The dish came on a wooden plank and with helpful ”cheat-sheet.” The charcuterie consisted of 4 distinct piles: the “pulled mushroom” was the most traditional of all, seeming more like an Asian peanut slaw with small mushrooms than a pork product. The next portion appeared to be a combination of potato and mushroom puree served with a slice of dehydrated onion, which was packed with flavor and one of our favorites of the night. The next was watermelon served several ways, including watermelon foam and prosciutto-like watermelon, which was a bit overpowered by pungent olive flavor. Finally came the sliced seasonal stone fruit with sweet walnut foam, which was relatively simple, yet tasty. Although we certainly appreciated the unique flavors and textures of the dishes, we did not see the need to tout vegetable appeal by simulating meat. In fact, sometimes the “charcuterie” appeared to mask the naturally delicious flavors of the seasonal and local fruits and vegetables rather than bringing them out.\u003c/p>\n\u003cp>Throughout the night, we saw pizza after pizza being brought out, tipping us off to the popularity of this entrée. I have often said that if I had to choose one dish to have every day for the rest of my life, it would probably be pizza. Unfortunately, it would not be pizza from Gather. We ordered the vegan spicy tomato pizza with olives and capers and cashew “cheese.” The crispy yet chewy and slightly burnt crust was certainly the best part of the pizza. The olives and capers were not prominent, the cashew cheese had a bit too runny of a consistency, the tomato sauce was overly acidic, and the pizza was especially marred by the lack of any spiciness. Perhaps we could have overlooked our disappointment had it not been for the accompanying kale salad, which screamed lemon flavor but little else. I have many a night made vegan pizza with a side salad for dinner at home, and Gather provided no motivation to leave the house. \u003c/p>\n\u003cp>For dessert, we decided on the blueberry baked custard, which, though we enjoyed it more than the entrée, we were disappointed by the meager amount of blueberries, which are in full bounty. The pepper ice cream that accompanied the custard, however, was well executed with bright bell pepper notes and natural sweetness. In all, it is hard to know if we chose the wrong dishes or had unreasonable expectations. Throughout the meal, the staff was very friendly and service was prompt. The cocktails and wine were excellent, and the charcuterie certainly provided a novel taste sensation. We always enjoy an excuse to explore the East Bay, but with all the restaurants to try in the Bay Area, it is unlikely we would return to Gather without a pressing recommendation that we had missed some deserving dish. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Wednesday, July 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>To avoid the San Francisco city rush hour traffic, my wife and I departed Burlingame around 4:45 crossed the San Mateo Bridge and headed north toward Berkeley. Gather borders the UC Berkeley campus across the street from the football stadium. We found metered street parking a block away from the restaurant and we arrived at Gather around 5:30 for our 6:45 reservation. Their dinner service starts at 5pm so we decided to dine early. The hostess told us all their tables were booked from 7pm on, so she asked if we could complete our meal prior to the 7pm seating. The restaurant filled to capacity by time we left. Even at room capacity, table discussion was not inhibited. \u003c/p>\n\u003cp>We were seated at a table adjoining a long bench seat that runs the length of the street side glass wall. The room is spacious and has a high ceiling with an open kitchen area so food preparation can be observed. The bar is in a separate room adjacent to the kitchen area. The long bench seat cushion in the main room is constructed of donated used belts, buckles removed, attached together side by side. I asked our waitress Elizabeth, if the belts on the seat had anything to do with the restaurant name, “Gather,” as in cinching one’s pants, and she assured me it did not. Elizabeth is an original staff member and explained that much of the restaurant’s furnishings and interior decoration were made up of recycled items. The hanging ceiling lampshades are fishnets from Thailand. The tables are made from wood from high school bleachers and a watershed. The bar top is constructed from a single fallen tree. The wall tiles in the kitchen are from a kiln in Napa, and the check holders are recycled cutting boards. These are unique impressions that could be publicized as a notation on the menu. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After reviewing some of Elizabeth’s menu suggestions, I decided to go “all squash.” I started the meal with a house original cocktail named Humo Dulce. This was the only disappointing element of our meal. It lacked any distinct taste. My wife and I decided to share an appetizer, stuffed squash blossoms. The menu describes it as ricotta, corn, smoked olives, pollen puree, ratatouille vinaigrette, and basil. It was quite delicious. We chose for our entrées the Prather Ranch burger and I had the Young Squashes. My wife said the burger was absolutely scrumptious, especially the taste of the aioli, a caramelized shallot-tomato sauce. The vegetable risotto with the pesto accompanying my squash main dish was also delightful. A glass of red wine, Aglianico from Salerno, to accompany the meal was very pleasant. We each had desserts; my wife had the blueberry baked custard, and I had to try the chocolate ravioli. The ravioli was a rich dark chocolate with a marshmallow filling. I had a tasty dessert cocktail called a “Shot in the dark” that I recommend. Food portions are of average size and our courses arrived in a timely manner. The combination of the quality of the food, the preparation and the unique recipes provide an extremely pleasing dining experience. The food is very good. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Gather: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5813\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The dinner menu above illuminates the creative combination of quality, pristine ingredients that Gather is all about. Unfortunately, it doesn’t show you how artfully each dish is presented on the plate or how delightful the ingredients smell and taste. You’ll have to go and see, smell and taste for yourself. And, I highly recommend that you do. \u003c/p>\n\u003cp>I can easily say that Gather is my favorite place to eat. I have eaten there a couple of dozen times since it opened in the winter of 2009. I look forward to eating there like no other restaurant. Why? It’s mainly for the food, but I also admire the thought and care put into the decor where most everything is fashioned from something recycled — from the “bench” made out of worn leather belts to the wall art in the bar made of recycled packaging materials. I also love to watch the delight on my fellow diners’ faces as they bite into a slice of pizza or see and taste the famed vegan “charcuterie” for the first time. It’s obvious that the servers love the restaurant too, as they proudly recite where almost every ingredient comes from. And if they don’t know, they will find out for you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I love Gather because I always leave feeling satisfied and happy. Not full and wishing I hadn’t eaten that last bite of pasta or pork or dessert. The chef, Sean Baker, knows how to make things like tofu skins, seaweed, purslane and watercress blossoms taste really good while also producing some the best pizza in the Bay Area, replacing cheese with cashew garlic puree. One of my favorite dishes on a recent visit was the Yuba “pappardelle” where the “bolognese” sauce was made from smoked okra, the “noodles” from nama yuba — a creamy soft cheese-textured soy milk skin with a nutty and sweet flavor — rapini and roasted porcini mushrooms. Pure genius in a bowl and healthy, too!\u003c/p>\n\u003cp>The salads are always a delicious surprise. One of my go-to dishes is the kale salad, which has been a staple on the menu since the restaurant opened. It’s made with blanched kale, roasted vegetables (carrots or squash), crispy capers, pine nuts, a tart lemony dressing and Fiscalini cheese floating on the top. It’s surprisingly filling, and a bargain for the portion that is served. Most times I will order a seafood dish from the starter side of the menu and I especially like the crudos — halibut or salmon — made with pristinely fresh fish and accompanied by flavorful ingredients like roe puree and beet vinaigrette. \u003c/p>\n\u003cp>On my earlier visits, I would always order the vegan charcuterie, which is served on a large wood platter and is a smorgasboard of small vegetable creations, such as “watermelon several ways, smoked olive, saba” or “pulled mushroom, charred peanuts, pistachio and seaweeds.” But more often than not now, I like to create a menu choosing items from each section of the menu — the starters, pizzas, salads, and soup and the large plates — or by choosing several dishes from starters and then a dessert. This really is the way to eat at Gather: choose what looks tasty and interesting to you and you can’t go wrong. If you’re particularly hungry, I find the spicy barbecued young chicken to be the most filling dish on the menu. It’s served with baked beans, greens, cornbread panzanella, and grilled bacon. The chicken is so incredibly tender at first I thought I might be biting into tofu! \u003c/p>\n\u003cp>The highlight of my latest meal at Gather was a “special.” It was a pork dish with a soft poached egg and fried cornbread with pepper oil. The pork meat was from the shoulder and formed into a terrine. It was so unique and flavorful that is hard to describe it adequately, but I hope to find it on the menu again at a subsequent visit.\u003c/p>\n\u003cp>My friend and I opted for wines by the glass, as it was a “school night.” We both had the 2010 Cinsault, Phoenix Ranch from Lodi and shared a glass of the Handley Pinot Noir from the Anderson Valley. Both wines were lovely with the food. For diners who like cocktails, Gather has an extensive menu of creative libations to choose from and my husband always finds a good brew to drink with his meal. \u003c/p>\n\u003cp>What else can I say? I can’t wait to go back! See you there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Saturday, July 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As vegetarians, my husband and I were very excited to see Gather’s commitment to local, sustainable, and mostly vegetarian and vegan options on their website. We immediately liked the open space, medium wood tones, and ambiance. Though we arrived significantly early for our reservation, the waitstaff was able to seat us after only a 10 minute wait, just enough time to order a delicious specialty cocktail expertly and swiftly made directly in front us by a mixologist. \u003c/p>\n\u003cp>Once seated, our meal began with the vegan “charcuterie,” which we had curiously been waiting to try. The charcuterie approached the fabled realms of molecular gastronomy, which was a new experience for us, and the highlight of the night. The dish came on a wooden plank and with helpful ”cheat-sheet.” The charcuterie consisted of 4 distinct piles: the “pulled mushroom” was the most traditional of all, seeming more like an Asian peanut slaw with small mushrooms than a pork product. The next portion appeared to be a combination of potato and mushroom puree served with a slice of dehydrated onion, which was packed with flavor and one of our favorites of the night. The next was watermelon served several ways, including watermelon foam and prosciutto-like watermelon, which was a bit overpowered by pungent olive flavor. Finally came the sliced seasonal stone fruit with sweet walnut foam, which was relatively simple, yet tasty. Although we certainly appreciated the unique flavors and textures of the dishes, we did not see the need to tout vegetable appeal by simulating meat. In fact, sometimes the “charcuterie” appeared to mask the naturally delicious flavors of the seasonal and local fruits and vegetables rather than bringing them out.\u003c/p>\n\u003cp>Throughout the night, we saw pizza after pizza being brought out, tipping us off to the popularity of this entrée. I have often said that if I had to choose one dish to have every day for the rest of my life, it would probably be pizza. Unfortunately, it would not be pizza from Gather. We ordered the vegan spicy tomato pizza with olives and capers and cashew “cheese.” The crispy yet chewy and slightly burnt crust was certainly the best part of the pizza. The olives and capers were not prominent, the cashew cheese had a bit too runny of a consistency, the tomato sauce was overly acidic, and the pizza was especially marred by the lack of any spiciness. Perhaps we could have overlooked our disappointment had it not been for the accompanying kale salad, which screamed lemon flavor but little else. I have many a night made vegan pizza with a side salad for dinner at home, and Gather provided no motivation to leave the house. \u003c/p>\n\u003cp>For dessert, we decided on the blueberry baked custard, which, though we enjoyed it more than the entrée, we were disappointed by the meager amount of blueberries, which are in full bounty. The pepper ice cream that accompanied the custard, however, was well executed with bright bell pepper notes and natural sweetness. In all, it is hard to know if we chose the wrong dishes or had unreasonable expectations. Throughout the meal, the staff was very friendly and service was prompt. The cocktails and wine were excellent, and the charcuterie certainly provided a novel taste sensation. We always enjoy an excuse to explore the East Bay, but with all the restaurants to try in the Bay Area, it is unlikely we would return to Gather without a pressing recommendation that we had missed some deserving dish. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Wednesday, July 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>To avoid the San Francisco city rush hour traffic, my wife and I departed Burlingame around 4:45 crossed the San Mateo Bridge and headed north toward Berkeley. Gather borders the UC Berkeley campus across the street from the football stadium. We found metered street parking a block away from the restaurant and we arrived at Gather around 5:30 for our 6:45 reservation. Their dinner service starts at 5pm so we decided to dine early. The hostess told us all their tables were booked from 7pm on, so she asked if we could complete our meal prior to the 7pm seating. The restaurant filled to capacity by time we left. Even at room capacity, table discussion was not inhibited. \u003c/p>\n\u003cp>We were seated at a table adjoining a long bench seat that runs the length of the street side glass wall. The room is spacious and has a high ceiling with an open kitchen area so food preparation can be observed. The bar is in a separate room adjacent to the kitchen area. The long bench seat cushion in the main room is constructed of donated used belts, buckles removed, attached together side by side. I asked our waitress Elizabeth, if the belts on the seat had anything to do with the restaurant name, “Gather,” as in cinching one’s pants, and she assured me it did not. Elizabeth is an original staff member and explained that much of the restaurant’s furnishings and interior decoration were made up of recycled items. The hanging ceiling lampshades are fishnets from Thailand. The tables are made from wood from high school bleachers and a watershed. The bar top is constructed from a single fallen tree. The wall tiles in the kitchen are from a kiln in Napa, and the check holders are recycled cutting boards. These are unique impressions that could be publicized as a notation on the menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After reviewing some of Elizabeth’s menu suggestions, I decided to go “all squash.” I started the meal with a house original cocktail named Humo Dulce. This was the only disappointing element of our meal. It lacked any distinct taste. My wife and I decided to share an appetizer, stuffed squash blossoms. The menu describes it as ricotta, corn, smoked olives, pollen puree, ratatouille vinaigrette, and basil. It was quite delicious. We chose for our entrées the Prather Ranch burger and I had the Young Squashes. My wife said the burger was absolutely scrumptious, especially the taste of the aioli, a caramelized shallot-tomato sauce. The vegetable risotto with the pesto accompanying my squash main dish was also delightful. A glass of red wine, Aglianico from Salerno, to accompany the meal was very pleasant. We each had desserts; my wife had the blueberry baked custard, and I had to try the chocolate ravioli. The ravioli was a rich dark chocolate with a marshmallow filling. I had a tasty dessert cocktail called a “Shot in the dark” that I recommend. Food portions are of average size and our courses arrived in a timely manner. The combination of the quality of the food, the preparation and the unique recipes provide an extremely pleasing dining experience. The food is very good. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Peasant & The Pear: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5714\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/40/2011/09/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI met Rodney Worth, chef/owner of The Peasant & The Pear, while walking through downtown Danville with my friend, Michael, one afternoon in 2006. He had recently moved his restaurant here from San Ramon and invited us on a tour of his new location, which had been transformed into a very elegant, yet homey, dining space. When we returned about an hour later, the place was packed to overflowing! The gracious hostess soon found us a table, and we settled in for one of the best overall dining experiences of our lives. Chef Rodney stopped by our table a couple of times, treating us to a lovely dessert for returning so soon after our meeting that afternoon.\u003c/p>\n\u003cp>The Peasant & The Pear’s website mentions that this area was home to the world’s largest pear orchard around the turn of the last century. I was born and raised in Alamo, and remember riding in the trucks near our home as they were harvesting pears, so this is a particularly fond memory for me. One of the advantages of suburban dining is that parking is generally ample, nearby, and free, as it is for “The Pear” (as we lovingly refer to it). We were immediately greeted by the hostess, who acknowledged the notes I had added to my reservation on OpenTable. On our way to our table on the patio, we were warmly greeted by our favorite server, Lisa, and we asked if we could be served by her.\u003c/p>\n\u003cp>The seasonal menu changes at least once every three months to reflect the available local ingredients, and we dined from the Summer 2011 menu. We started with the smooth and tangy white cheddar fondue — a perfect way to start a dinner with friends. Noticing that we were soon running low on crusty bread and fresh pears, Lisa had our supply replenished. The corn bisque was smooth and buttery, and the crunch of the fresh-roasted Brentwood corn on top gave it a lovely contrasting texture. There is always a lasagna on the menu, and I was pleased to see that they were offering a variation featuring eggplant. The house-made pasta was creamy, and the subtlety of the sauce, spinach, cheese, and basil didn’t detract from the star ingredient. Since the portion sizes are generous, I was able to have half of this for lunch the next day (well, breakfast … it didn’t make it to lunch!).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The chocolate s’mores cake was a dense, flourless dark-chocolate cake sandwiched between a graham cracker crust and a light marshmallow meringue, which definitely took this campfire treat to new heights. The cherry cobbler used local Brentwood cherries, and had just the right combination of sweet and tart. And the fresh peach crêpe was light and lovely — a perfect end to the Sunday night $25 prix fixe three-course meal. As we were celebrating our friend, Ann’s, birthday, the cherry cobbler arrived on a plate, which had “Happy Birthday” written on it in dark chocolate and, of course, a candle. The other two remaining tables of guests on the patio joined us in singing “Happy Birthday,” and we returned the favor by joining them in singing for a gentleman’s 70th birthday and a couple’s 13th anniversary.\u003c/p>\n\u003cp>The engaging Chef Rodney stopped by our table during his rounds of the dining room, making everyone feel as though they were honored guests in his home. The servers and bus persons are among the best I’ve ever encountered: attentive and personable without being intrusive. And I never have to ask to have my water glass refilled (one of my dining pet-peeves)!\u003c/p>\n\u003cp>As my friend, Jennifer, commented during our meal, “I don’t need to eat anywhere else!”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Our excursion to the East Bay began with hesitation due to the distance from San Francisco to Danville, but as the fog gave way to the warm, sunny weather of the East Bay, our mood lifted. When we pulled onto Hartz Avenue in Danville, we were also pleasantly surprised by the easy-to-find parking. \u003c/p>\n\u003cp>Upon arriving at The Peasant and The Pear, the first thing I noticed was how quaint it was. As I made my way down a pathway, I was charmed by the twinkle lights and nicely manicured garden that framed an outdoor patio, which is at the entrance of the restaurant. We were immediately greeted by the host and given the option to sit either inside or out. Without a moment of hesitation, we choose the outdoor patio, so we could soak up the sunshine.\u003c/p>\n\u003cp>Our server Lisa greeted us with a genuine smile and hello, some warm focaccia and our menus. She started off our meal on a strong note and seemed great — well versed in the history of the restaurant, knew the menu inside and out and had a great sense of humor. We especially liked her keen ability to describe the items on the menus and have a decisive point of view around the best things to try. \u003c/p>\n\u003cp>We began by ordering a round of prickly pear margaritas, the California mussels and the Harvest Rustic Flat Bread. The prickly pear margaritas were refreshing and different in a memorable way. The only problem was one of our diners drink arrived with sugar on the rim rather than the salt described on the menu. When we mentioned it, they offered to make it right. Most places would return with a brand new drink. Disappointingly, they simply dumped the remainder into a new glass with a salted rim. This seemed to be a mismatch for what seemed like great service up to that point. \u003c/p>\n\u003cp>Onto the starters…delicious! The mussels had a very fresh and light taste, combining many herbs, fresh corn, and a nice wine broth. The ingredients complemented rather than masking the great mussels, and the great grilled bread proved perfect for sopping up the wonderful broth. The flat bread was amazing: it was crunchy and a wonderful balance of salty (from the bacon) and sweet (from the Champagne grapes) with just the right amount of mozzarella. I would drive from San Francisco to Danville for just these two dishes. \u003c/p>\n\u003cp>As we moved to dinner we ordered a bottle of the Dry Creek Heritage, Zinfandel, 2008, which was a well-balanced wine; what we loved even more was the value. On Sundays you can get 50% off of bottles of wine. Things had been going well: nice ambiance, cocktails were unique, tasty starters and nice-sized portions. We were getting excited for the entrées. I ordered the crab carbonara, and my two friends ordered the lamb shanks and double pork chop.\u003c/p>\n\u003cp>The crab carbonara, overall, was tasty, but not perfect. The pasta was cooked properly. It had a nice cream sauce — not too thick or thin. The peas were nicely done and the pancetta crunchy. The crab was definitely on the light side. I would like to have seen more crab and larger pieces (surprising since all their other portions were quite healthy). The ingredients, combined, made the dish quite salty, and it could have arrived warmer. That being said, it still was quite tasty and did not stop me or my friends from enjoying the dish.\u003c/p>\n\u003cp>The lamb shank was delicious and so moist that it fell right off the bone. It too could have been a little warmer upon arrival. It was a nice, balanced dish, and my friend who ordered it is a lamb lover and gave this dish high marks. The double pork chop was by far the best of the entrees. It was a healthy lean chop, served with spinach, red mashed potatoes, and accompanied by seasonal grilled peaches. The mashed potatoes were especially delightful — light, fluffy and seasoned with fresh herbs. I’m a big fan of the perfect bite — the marriage of ingredients, textures and tastes — and this entrée allows you to enjoy the perfect bite! The only disappointment, again, was that the pork chop was not very warm when it arrived.\u003c/p>\n\u003cp>For dessert we had their signature warm pear tart and the vanilla bean crème brûlée. The crème brûlée was evenly caramelized, giving a good crunch to the creaminess of dessert. But the winner, hands down, was the warm pear tart with its flaky crust and caramelized pears. What pushed it over the top was the sinful, drizzled caramel and ice cream. \u003c/p>\n\u003cp>Our service up to the time our entrees came had been impeccable. Then the pacing of the meal hit a wall. We didn’t see anyone for a long time and noticed that our neighbors to our left were experiencing the same thing, making us wonder, “Does anyone know we are still here?” The restaurant team appeared to be understaffed for the two large parties that had arrived and the rest of the smaller tables. When we were presented with our dessert menus, the service became more even and matched our earlier interactions with our server. When she was around, our server, Lisa, was fantastic. She had a clear point of view on the menu, spoke to recommendations with confidence and was very funny.\u003c/p>\n\u003cp>Overall, the restaurant is charming, serves excellent starters, and has a solid offering of entrees with healthy portions. The experience is rounded out by good desserts, cocktails, and a nice wine list. Improvements could be made around the temperature of meals and the consistency of the service throughout the entire meal, with attention to the details that make a restaurant move from good to great. If in the area, I would definitely return and recommend The Peasant and The Pear.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing someone who lives in the 925, I was looking forward to giving The Peasant and The Pear a try. I’ve been to another of Rodney Worth’s restaurants, but never this site. Clearly from the press on the wall and online reviews from folks who would normally complain about a free dinner at the French Laundry, (thanks, Mr. Ostler), people love this place. After gathering the troops for a quick briefing at a watering hole up the street (“And no matter how much wine you drink, DO NOT spill the beans on what we’re doing…and I mean YOU, Johnny-Boy”), we headed out into the 98-degree early evening and into the nicely air conditioned restaurant. First impression: the place looks great. No clutter, cool colors, cleaner than a Muggles concert, and great AC. Who reviews a restaurant’s AC? I do when it’s valley hot outside, and I’ve got to get a meal in me. While I’m not complaining about having to take in an overload of calories for the \u003cem>Check, Please!\u003c/em> cause, to have to do it without proper climate control would not make me happy.\u003c/p>\n\u003cp>Everything we had to eat was well prepared, and the quality of the food was top notch. I can see why people get excited about this place. Lots of flavors in everything, lots of ingredients on the plates, and lots of twists on classics. Example of a twist: riffing on classic spaghetti carbonara by changing out the pasta to pappardelle, and adding cream, peas, and crab to the dish is a pretty unique offering. It was clever to use Brie as the basis for a quesadilla, and what’s better than Brie and pear? I enjoy house made mozzarella, and it’s nice that they take the time to make it fresh on a regular basis. Rolling it with mascarpone to create buratta gave the appetizer a nice touch.\u003c/p>\n\u003cp>We enjoyed splitting the salad amongst ourselves between apps and entrees. The mix in the Bishop Ranch salad was refreshing, and made for a good set up for the next plates. The entrees were well received. One of my personal beefs over pork is a clumsy cook that turns a nice piece of pork goodness into shoe leather. Never understood why folks continue to believe pork needs to be bound and gagged before cooking the daylights out of it. P&P did a great job of delivering the double pork chop as we asked for it: gently caressed to a delicate medium rare. Loved the stone fruit and bourbon demi-glace.\u003c/p>\n\u003cp>The lamb shank got the most attention from our table. The portion size was ridiculous. The shank looked like the dinosaur bone that knocked over Fred Flintstone’s car at the drive-in. It was properly braised, fell off the bone, and mixed in well with its polenta base. This dish is another that points towards Chef’s inventive nature: I surely never would have thought about switching out a lamb shank for a veal shank in an osso bucco-style dish, but they pull it off here. Our guest that ordered the bistro steak enjoyed each and every bite. The strip was cooked as ordered, the maître d’ butter coated the meat, and the dish came with a generous side of Bordelaise sauce. The frites were a hit, and so many were on the plate that some went home in a Go Box!\u003c/p>\n\u003cp>I ordered the sea bass. It was dusted with a paprika mixture, pan cooked, and served over a potato-Brentwood corn hash. The crispy leeks on top were tasty, and added a nice texture to the meal. As with everything else on the menu, there was a bunch of components to this dish. It can’t be an easy undertaking for the kitchen to get so many flavors and layers onto a plate, and they need to be commended for working so hard to make each item unique. The service staff was great. Our server worked hard to keep things moving, and it seemed that she always had some back up to help keep things going. It’s nice to see a group work as a real team.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The wine list, while not extensive, is well thought out and fairly priced. I enjoy seeing a nice selection of “California’s varietal” (aka Zinfandel) on list, and enjoyed the one we selected. Desserts were a great end to the night. After all we ate and drank, the biggest hit of the night was the warm pear tart. Ab-so-lutely spot on. After all that we ate, it was the perfect finish as we walked out of air-conditioned comfort into the hot Contra Costa night. Yep, here I go with the AC rant again….\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Peasant & The Pear: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5714\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/40/2011/09/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI met Rodney Worth, chef/owner of The Peasant & The Pear, while walking through downtown Danville with my friend, Michael, one afternoon in 2006. He had recently moved his restaurant here from San Ramon and invited us on a tour of his new location, which had been transformed into a very elegant, yet homey, dining space. When we returned about an hour later, the place was packed to overflowing! The gracious hostess soon found us a table, and we settled in for one of the best overall dining experiences of our lives. Chef Rodney stopped by our table a couple of times, treating us to a lovely dessert for returning so soon after our meeting that afternoon.\u003c/p>\n\u003cp>The Peasant & The Pear’s website mentions that this area was home to the world’s largest pear orchard around the turn of the last century. I was born and raised in Alamo, and remember riding in the trucks near our home as they were harvesting pears, so this is a particularly fond memory for me. One of the advantages of suburban dining is that parking is generally ample, nearby, and free, as it is for “The Pear” (as we lovingly refer to it). We were immediately greeted by the hostess, who acknowledged the notes I had added to my reservation on OpenTable. On our way to our table on the patio, we were warmly greeted by our favorite server, Lisa, and we asked if we could be served by her.\u003c/p>\n\u003cp>The seasonal menu changes at least once every three months to reflect the available local ingredients, and we dined from the Summer 2011 menu. We started with the smooth and tangy white cheddar fondue — a perfect way to start a dinner with friends. Noticing that we were soon running low on crusty bread and fresh pears, Lisa had our supply replenished. The corn bisque was smooth and buttery, and the crunch of the fresh-roasted Brentwood corn on top gave it a lovely contrasting texture. There is always a lasagna on the menu, and I was pleased to see that they were offering a variation featuring eggplant. The house-made pasta was creamy, and the subtlety of the sauce, spinach, cheese, and basil didn’t detract from the star ingredient. Since the portion sizes are generous, I was able to have half of this for lunch the next day (well, breakfast … it didn’t make it to lunch!).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chocolate s’mores cake was a dense, flourless dark-chocolate cake sandwiched between a graham cracker crust and a light marshmallow meringue, which definitely took this campfire treat to new heights. The cherry cobbler used local Brentwood cherries, and had just the right combination of sweet and tart. And the fresh peach crêpe was light and lovely — a perfect end to the Sunday night $25 prix fixe three-course meal. As we were celebrating our friend, Ann’s, birthday, the cherry cobbler arrived on a plate, which had “Happy Birthday” written on it in dark chocolate and, of course, a candle. The other two remaining tables of guests on the patio joined us in singing “Happy Birthday,” and we returned the favor by joining them in singing for a gentleman’s 70th birthday and a couple’s 13th anniversary.\u003c/p>\n\u003cp>The engaging Chef Rodney stopped by our table during his rounds of the dining room, making everyone feel as though they were honored guests in his home. The servers and bus persons are among the best I’ve ever encountered: attentive and personable without being intrusive. And I never have to ask to have my water glass refilled (one of my dining pet-peeves)!\u003c/p>\n\u003cp>As my friend, Jennifer, commented during our meal, “I don’t need to eat anywhere else!”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Our excursion to the East Bay began with hesitation due to the distance from San Francisco to Danville, but as the fog gave way to the warm, sunny weather of the East Bay, our mood lifted. When we pulled onto Hartz Avenue in Danville, we were also pleasantly surprised by the easy-to-find parking. \u003c/p>\n\u003cp>Upon arriving at The Peasant and The Pear, the first thing I noticed was how quaint it was. As I made my way down a pathway, I was charmed by the twinkle lights and nicely manicured garden that framed an outdoor patio, which is at the entrance of the restaurant. We were immediately greeted by the host and given the option to sit either inside or out. Without a moment of hesitation, we choose the outdoor patio, so we could soak up the sunshine.\u003c/p>\n\u003cp>Our server Lisa greeted us with a genuine smile and hello, some warm focaccia and our menus. She started off our meal on a strong note and seemed great — well versed in the history of the restaurant, knew the menu inside and out and had a great sense of humor. We especially liked her keen ability to describe the items on the menus and have a decisive point of view around the best things to try. \u003c/p>\n\u003cp>We began by ordering a round of prickly pear margaritas, the California mussels and the Harvest Rustic Flat Bread. The prickly pear margaritas were refreshing and different in a memorable way. The only problem was one of our diners drink arrived with sugar on the rim rather than the salt described on the menu. When we mentioned it, they offered to make it right. Most places would return with a brand new drink. Disappointingly, they simply dumped the remainder into a new glass with a salted rim. This seemed to be a mismatch for what seemed like great service up to that point. \u003c/p>\n\u003cp>Onto the starters…delicious! The mussels had a very fresh and light taste, combining many herbs, fresh corn, and a nice wine broth. The ingredients complemented rather than masking the great mussels, and the great grilled bread proved perfect for sopping up the wonderful broth. The flat bread was amazing: it was crunchy and a wonderful balance of salty (from the bacon) and sweet (from the Champagne grapes) with just the right amount of mozzarella. I would drive from San Francisco to Danville for just these two dishes. \u003c/p>\n\u003cp>As we moved to dinner we ordered a bottle of the Dry Creek Heritage, Zinfandel, 2008, which was a well-balanced wine; what we loved even more was the value. On Sundays you can get 50% off of bottles of wine. Things had been going well: nice ambiance, cocktails were unique, tasty starters and nice-sized portions. We were getting excited for the entrées. I ordered the crab carbonara, and my two friends ordered the lamb shanks and double pork chop.\u003c/p>\n\u003cp>The crab carbonara, overall, was tasty, but not perfect. The pasta was cooked properly. It had a nice cream sauce — not too thick or thin. The peas were nicely done and the pancetta crunchy. The crab was definitely on the light side. I would like to have seen more crab and larger pieces (surprising since all their other portions were quite healthy). The ingredients, combined, made the dish quite salty, and it could have arrived warmer. That being said, it still was quite tasty and did not stop me or my friends from enjoying the dish.\u003c/p>\n\u003cp>The lamb shank was delicious and so moist that it fell right off the bone. It too could have been a little warmer upon arrival. It was a nice, balanced dish, and my friend who ordered it is a lamb lover and gave this dish high marks. The double pork chop was by far the best of the entrees. It was a healthy lean chop, served with spinach, red mashed potatoes, and accompanied by seasonal grilled peaches. The mashed potatoes were especially delightful — light, fluffy and seasoned with fresh herbs. I’m a big fan of the perfect bite — the marriage of ingredients, textures and tastes — and this entrée allows you to enjoy the perfect bite! The only disappointment, again, was that the pork chop was not very warm when it arrived.\u003c/p>\n\u003cp>For dessert we had their signature warm pear tart and the vanilla bean crème brûlée. The crème brûlée was evenly caramelized, giving a good crunch to the creaminess of dessert. But the winner, hands down, was the warm pear tart with its flaky crust and caramelized pears. What pushed it over the top was the sinful, drizzled caramel and ice cream. \u003c/p>\n\u003cp>Our service up to the time our entrees came had been impeccable. Then the pacing of the meal hit a wall. We didn’t see anyone for a long time and noticed that our neighbors to our left were experiencing the same thing, making us wonder, “Does anyone know we are still here?” The restaurant team appeared to be understaffed for the two large parties that had arrived and the rest of the smaller tables. When we were presented with our dessert menus, the service became more even and matched our earlier interactions with our server. When she was around, our server, Lisa, was fantastic. She had a clear point of view on the menu, spoke to recommendations with confidence and was very funny.\u003c/p>\n\u003cp>Overall, the restaurant is charming, serves excellent starters, and has a solid offering of entrees with healthy portions. The experience is rounded out by good desserts, cocktails, and a nice wine list. Improvements could be made around the temperature of meals and the consistency of the service throughout the entire meal, with attention to the details that make a restaurant move from good to great. If in the area, I would definitely return and recommend The Peasant and The Pear.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing someone who lives in the 925, I was looking forward to giving The Peasant and The Pear a try. I’ve been to another of Rodney Worth’s restaurants, but never this site. Clearly from the press on the wall and online reviews from folks who would normally complain about a free dinner at the French Laundry, (thanks, Mr. Ostler), people love this place. After gathering the troops for a quick briefing at a watering hole up the street (“And no matter how much wine you drink, DO NOT spill the beans on what we’re doing…and I mean YOU, Johnny-Boy”), we headed out into the 98-degree early evening and into the nicely air conditioned restaurant. First impression: the place looks great. No clutter, cool colors, cleaner than a Muggles concert, and great AC. Who reviews a restaurant’s AC? I do when it’s valley hot outside, and I’ve got to get a meal in me. While I’m not complaining about having to take in an overload of calories for the \u003cem>Check, Please!\u003c/em> cause, to have to do it without proper climate control would not make me happy.\u003c/p>\n\u003cp>Everything we had to eat was well prepared, and the quality of the food was top notch. I can see why people get excited about this place. Lots of flavors in everything, lots of ingredients on the plates, and lots of twists on classics. Example of a twist: riffing on classic spaghetti carbonara by changing out the pasta to pappardelle, and adding cream, peas, and crab to the dish is a pretty unique offering. It was clever to use Brie as the basis for a quesadilla, and what’s better than Brie and pear? I enjoy house made mozzarella, and it’s nice that they take the time to make it fresh on a regular basis. Rolling it with mascarpone to create buratta gave the appetizer a nice touch.\u003c/p>\n\u003cp>We enjoyed splitting the salad amongst ourselves between apps and entrees. The mix in the Bishop Ranch salad was refreshing, and made for a good set up for the next plates. The entrees were well received. One of my personal beefs over pork is a clumsy cook that turns a nice piece of pork goodness into shoe leather. Never understood why folks continue to believe pork needs to be bound and gagged before cooking the daylights out of it. P&P did a great job of delivering the double pork chop as we asked for it: gently caressed to a delicate medium rare. Loved the stone fruit and bourbon demi-glace.\u003c/p>\n\u003cp>The lamb shank got the most attention from our table. The portion size was ridiculous. The shank looked like the dinosaur bone that knocked over Fred Flintstone’s car at the drive-in. It was properly braised, fell off the bone, and mixed in well with its polenta base. This dish is another that points towards Chef’s inventive nature: I surely never would have thought about switching out a lamb shank for a veal shank in an osso bucco-style dish, but they pull it off here. Our guest that ordered the bistro steak enjoyed each and every bite. The strip was cooked as ordered, the maître d’ butter coated the meat, and the dish came with a generous side of Bordelaise sauce. The frites were a hit, and so many were on the plate that some went home in a Go Box!\u003c/p>\n\u003cp>I ordered the sea bass. It was dusted with a paprika mixture, pan cooked, and served over a potato-Brentwood corn hash. The crispy leeks on top were tasty, and added a nice texture to the meal. As with everything else on the menu, there was a bunch of components to this dish. It can’t be an easy undertaking for the kitchen to get so many flavors and layers onto a plate, and they need to be commended for working so hard to make each item unique. The service staff was great. Our server worked hard to keep things moving, and it seemed that she always had some back up to help keep things going. It’s nice to see a group work as a real team.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wine list, while not extensive, is well thought out and fairly priced. I enjoy seeing a nice selection of “California’s varietal” (aka Zinfandel) on list, and enjoyed the one we selected. Desserts were a great end to the night. After all we ate and drank, the biggest hit of the night was the warm pear tart. Ab-so-lutely spot on. After all that we ate, it was the perfect finish as we walked out of air-conditioned comfort into the hot Contra Costa night. Yep, here I go with the AC rant again….\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Trueburger: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5402\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/40/2011/09/karen-moon125x125.jpg\" alt=\"Karen Moon\" title=\"Karen Moon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stenographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trueburger\u003cbr>\n\u003cstrong>Reviewed Trueburger:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When you see the Trueburger sign outside this urban gem, you’re already getting a glimpse of what you are about to experience. This is a place that offers a straightforward, fresh, and focused approach to the burger. They grind their own Angus beef daily, cook the patties on a griddle, and present it on custom-made egg buns with lettuce, tomato, and a garlicky aioli sauce. Onions and pickle are included on request, and for an extra charge, you can add bacon, cheese, griddled onions, or double your cholesterol intake with an additional burger patty, or get the Double-Up, double beef AND double cheese. The unexpected bonus is that Trueburger is also an amazing value. Their original burger sans the add-ons is only $4.95. \u003c/p>\n\u003cp>I love the menu at Trueburger. It’s refreshingly simple and unburdened by those overreaching burger combinations and toppings that only mask the flavor of a good burger, but there’s also enough variety to have something for everyone. The vegetarian-inclined can enjoy a portobello mushroom burger, fried crisp and oozing with smoked mozzarella. They also offer hot dogs with various accoutrements, homemade chili, and three types of chopped salads. But I can’t bring myself to order anything but a burger here. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On my most recent visit to Trueburger, I ordered the cheesy Trueburger with bacon. The meat was crispy on the outside and still a little bit pink inside, and full of good meaty flavor, mingling nicely with the crisp lettuce, tangy sliced tomato, smoky and pleasantly chewy bacon, and perfectly squishy bun. And the fries are no mere side order. I try to share them with my husband to save calories, but it’s not easy. They’re consistently good – fresh, hot, and the right amount of crispy, never pallid and bland or over browned and tough. You can get cheesy sauce with them, but I prefer an extra side of the garlic aioli or the chipotle sauce that comes with their spicy coleslaw dog to use as a dip.\u003c/p>\n\u003cp>Trueburger has the usual fountain drinks available, plus a variety of bottled specialty soft drinks, but a fairly recent addition to the menu is bottled beer, a delight for those of us who like to indulge while indulging. We happily guzzled the locally made Drake’s Amber Ale from San Leandro with our burgers and fries. And for folks with a sweet tooth, the hand-spun shakes made with premium ice cream and optional mix-ins are a must-have. On recent visits I’ve enjoyed the Oreo shake and vanilla shake with orange cream (a refreshing and much improved version of the 50/50 bar), but my favorite to date is the special vanilla Twinkie shake I had on my last visit. While slurping up this thick and luscious shake blended with real Twinkie bits through a straw, one need only savor the moment.\u003c/p>\n\u003cp> Just one block away from Lake Merritt, you can get your food to go or enjoy it on the premises in a friendly, casual, and comfortably communal atmosphere, rubbing shoulders with the mixed crowd of Oakland locals looking for a burger fix. True Burger is a great place to go when you have that burger craving. You will leave feeling gratified, satisfied, and even with a little cash to spare.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-baker125x125.jpg\" alt=\"Brian Baker\" title=\"Brian Baker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> VP/Sales Channel Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patxi’s Pizza\u003cbr>\n\u003cstrong>Reviewed Trueburger:\u003c/strong> Friday, June 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTrueburger is a tiny little joint in downtown Oakland that serves up some truly fantastic burgers. Owned and operated by two former sous chefs of a much more upscale restaurant, Trueburger has a very relaxed, comfortable atmosphere and seating for maybe 30 people. Customers queue up to place their orders at the counter, and then grab a seat — if there are any. \u003c/p>\n\u003cp>Located on Grand Avenue and a block west of Harrison Street, Trueburger will be conveniently located if you live or work near downtown Oakland. My wife and I live and work in San Francisco, so she took BART, while I chose to drive. Trueburger is about a 10-minute walk from BART (19th St. Oakland), and parking in the area is near-impossible. Seek out the little parking lot on Valdez Street, just north of 23rd that is free after 6:00 PM.\u003c/p>\n\u003cp>The place was a zoo. After waiting in a long line to order our food, we got lucky and snagged a table big enough for our group of five adults and a toddler. Many others weren’t so lucky, and ended up eating their burgers while standing on the sidewalk. It’s that kind of place. Think Ike’s in the Castro.\u003c/p>\n\u003cp>But I have to admit, that was one darn fine burger. Cooked perfectly medium-rare, with some pinkness in the middle, the burger was juicy and flavorful. The gooey cheese was succulent, and the soft bun and fresh lettuce and tomato were perfect. I ordered the Bacon Cheesy Trueburger, and the bacon was thick-cut and extremely flavorful. This was no skimpy, limp, flavorless bacon like you get at most fast-food places. This was serious bacon.\u003c/p>\n\u003cp>The absolute star of the show was undoubtedly the True Deluxe, a cheeseburger plus a whole portabella mushroom that has been stuffed with smoked mozzarella, breaded, and deep-fried. Oh, dear God. It was good. It was really, really good. The fresh mushroom flavor powers through all the rest, and the crisp coating is heavenly. If you can fit the whole thing in your mouth, it’s one of the best burgers you’ll ever eat.\u003c/p>\n\u003cp>My group powered through a whole host of calorie bombs at Trueburger, including the Spicy Coleslaw Dog, a fresh sausage that packs some surprising heat, buried beneath a thick coating of fresh coleslaw. The slaw received mixed reviews from my group, but the spicy dog was tasty, and the whole thing worked well. The Whole Spiced Dill Pickle was fat, juicy, and fantastic, and the shakes made for a tasty dessert, although one was about twice as thick as the other. The four beers on the menu were sufficient.\u003c/p>\n\u003cp>The only disappointment was the fries. Usually a favorite of mine, these were a bit blah, and the cheese sauce option was disgusting: it had a nasty, unnatural color and was completely devoid of flavor. There’s nothing worse than empty calories that lack flavor. I want my empty calories to taste good! \u003c/p>\n\u003cp>Overall, Trueburger reminds me quite a bit of In-N-Out, but with a juicer burger that gets cooked a perfectly pinky medium-rare. The True Deluxe will make portabella mushroom fans weep with joy as they shove the massive, paper-wrapped burger into their face. If you live or work in downtown Oakland and don’t mind potentially waiting in a long line and having to fight for a table, you won’t find a better burger than at Trueburger.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/julie-castro125x125.jpg\" alt=\"Julie Castro\" title=\"Julie Castro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Julie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mercury Lounge\u003cbr>\n\u003cstrong>Reviewed Trueburger:\u003c/strong> Saturday, June 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Trueburger is a very small restaurant in Oakland that takes gourmet burgers to new level. I arrived at around 6pm for dinner on a Saturday night and a small crowd had already begun to form. I realized quickly that this was a popular place in the neighborhood and with good reason. By 6:30, the place was packed. The menu was small. I stood in line and placed my order with the cashier and decided on a getting a True Deluxe burger (a combination of their only vegetarian option, the mushroom burger and their signature Trueburger), a side of order of french fries, and bottled root beer. I picked up my order at the counter once my name was called after a brief wait. The over-the-counter service was quick and cordial. \u003c/p>\n\u003cp>The True Deluxe was a medium sized (but VERY filling) burger on a fresh toasted egg bun that was absolutely delicious. The Angus beef patty was tender and juicy and medium-cooked, which happens to be just the way I like it. But for me, the standout for this burger and what made it unique was definitely the inclusion of the fried portobello mushroom on top of the beef. Crispy and filled with mozzarella cheesy goodness, this mushroom ingredient added an unexpected combination of a chewy AND crunch factor to the burger and struck a perfect balance with the rest of the ingredients, which included garlic mayo, lettuce, tomatoes, and pickles upon request. They provide an option of also ordering additional ingredients, such as bacon and grilled onions. To my delight, the fries were cooked perfectly — crispy and not too salty and the traditional thin kind, which I prefer over wedge fries. I would recommend sharing one order of fries, which was large enough for two people.\u003c/p>\n\u003cp>As far as décor, the restaurant is very small, simple, and clean with a few small tables. Artwork was sparse, but fit the simplistic, cozy vibe of the place. Upon entering there is an interesting black and white mural of the Oakland cityscape that occupied most of one wall, showcasing city pride and adding an interesting artistic dimension. Since the small tables were completely full, most of the customers, after looking around and weighing their options, seemed resigned to do just do takeout, instead of waiting. Therefore, one of the only drawbacks of this place, I think, for some customers, would be the lack of seating. For peak dinner hours, this is not the place to bring a group of over 4 people, in my opinion to dine, and they do not accept reservations. Luckily I arrived right in time to find street parking right next to the restaurant and get a small table for two after ordering. Also, I would have liked to have the condiments, napkins, and utensils on the dining tables or on my ordering tray instead of on a small side table to get myself. But considering the size of the tables, this is understandable.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would recommend Trueburger for a casual dining experience, and if you are craving a juicy, yet unique burger from what you are normally used to. It was a good bang for my buck considering the quality, flavor, and balance of the ingredients. If I was with a large group I would most likely just order takeout from here instead of dining in, considering the size of the tables. In summary, I would definitely come back if I was in the neighborhood and get the True Deluxe again. I can see that burger becoming my fast favorite; I would also try their milkshakes and root beer float for desserts. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Karen:\u003c/strong> \"This is a place that offers a straightforward, fresh, and focused approach to the burger.\"\r\n\u003cstrong>Brian:\u003c/strong> \"The absolute star of the show was undoubtedly the True Deluxe, a cheeseburger plus a whole portabella mushroom that has been stuffed with smoked mozzarella, breaded, and deep-fried.\"\r\n\u003cstrong>Julie:\u003c/strong> \"To my delight, the fries were cooked perfectly -- crispy and not too salty and the traditional thin kind, which I prefer over wedge fries.\"\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Trueburger: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5402\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/40/2011/09/karen-moon125x125.jpg\" alt=\"Karen Moon\" title=\"Karen Moon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stenographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trueburger\u003cbr>\n\u003cstrong>Reviewed Trueburger:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When you see the Trueburger sign outside this urban gem, you’re already getting a glimpse of what you are about to experience. This is a place that offers a straightforward, fresh, and focused approach to the burger. They grind their own Angus beef daily, cook the patties on a griddle, and present it on custom-made egg buns with lettuce, tomato, and a garlicky aioli sauce. Onions and pickle are included on request, and for an extra charge, you can add bacon, cheese, griddled onions, or double your cholesterol intake with an additional burger patty, or get the Double-Up, double beef AND double cheese. The unexpected bonus is that Trueburger is also an amazing value. Their original burger sans the add-ons is only $4.95. \u003c/p>\n\u003cp>I love the menu at Trueburger. It’s refreshingly simple and unburdened by those overreaching burger combinations and toppings that only mask the flavor of a good burger, but there’s also enough variety to have something for everyone. The vegetarian-inclined can enjoy a portobello mushroom burger, fried crisp and oozing with smoked mozzarella. They also offer hot dogs with various accoutrements, homemade chili, and three types of chopped salads. But I can’t bring myself to order anything but a burger here. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On my most recent visit to Trueburger, I ordered the cheesy Trueburger with bacon. The meat was crispy on the outside and still a little bit pink inside, and full of good meaty flavor, mingling nicely with the crisp lettuce, tangy sliced tomato, smoky and pleasantly chewy bacon, and perfectly squishy bun. And the fries are no mere side order. I try to share them with my husband to save calories, but it’s not easy. They’re consistently good – fresh, hot, and the right amount of crispy, never pallid and bland or over browned and tough. You can get cheesy sauce with them, but I prefer an extra side of the garlic aioli or the chipotle sauce that comes with their spicy coleslaw dog to use as a dip.\u003c/p>\n\u003cp>Trueburger has the usual fountain drinks available, plus a variety of bottled specialty soft drinks, but a fairly recent addition to the menu is bottled beer, a delight for those of us who like to indulge while indulging. We happily guzzled the locally made Drake’s Amber Ale from San Leandro with our burgers and fries. And for folks with a sweet tooth, the hand-spun shakes made with premium ice cream and optional mix-ins are a must-have. On recent visits I’ve enjoyed the Oreo shake and vanilla shake with orange cream (a refreshing and much improved version of the 50/50 bar), but my favorite to date is the special vanilla Twinkie shake I had on my last visit. While slurping up this thick and luscious shake blended with real Twinkie bits through a straw, one need only savor the moment.\u003c/p>\n\u003cp> Just one block away from Lake Merritt, you can get your food to go or enjoy it on the premises in a friendly, casual, and comfortably communal atmosphere, rubbing shoulders with the mixed crowd of Oakland locals looking for a burger fix. True Burger is a great place to go when you have that burger craving. You will leave feeling gratified, satisfied, and even with a little cash to spare.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-baker125x125.jpg\" alt=\"Brian Baker\" title=\"Brian Baker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> VP/Sales Channel Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patxi’s Pizza\u003cbr>\n\u003cstrong>Reviewed Trueburger:\u003c/strong> Friday, June 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTrueburger is a tiny little joint in downtown Oakland that serves up some truly fantastic burgers. Owned and operated by two former sous chefs of a much more upscale restaurant, Trueburger has a very relaxed, comfortable atmosphere and seating for maybe 30 people. Customers queue up to place their orders at the counter, and then grab a seat — if there are any. \u003c/p>\n\u003cp>Located on Grand Avenue and a block west of Harrison Street, Trueburger will be conveniently located if you live or work near downtown Oakland. My wife and I live and work in San Francisco, so she took BART, while I chose to drive. Trueburger is about a 10-minute walk from BART (19th St. Oakland), and parking in the area is near-impossible. Seek out the little parking lot on Valdez Street, just north of 23rd that is free after 6:00 PM.\u003c/p>\n\u003cp>The place was a zoo. After waiting in a long line to order our food, we got lucky and snagged a table big enough for our group of five adults and a toddler. Many others weren’t so lucky, and ended up eating their burgers while standing on the sidewalk. It’s that kind of place. Think Ike’s in the Castro.\u003c/p>\n\u003cp>But I have to admit, that was one darn fine burger. Cooked perfectly medium-rare, with some pinkness in the middle, the burger was juicy and flavorful. The gooey cheese was succulent, and the soft bun and fresh lettuce and tomato were perfect. I ordered the Bacon Cheesy Trueburger, and the bacon was thick-cut and extremely flavorful. This was no skimpy, limp, flavorless bacon like you get at most fast-food places. This was serious bacon.\u003c/p>\n\u003cp>The absolute star of the show was undoubtedly the True Deluxe, a cheeseburger plus a whole portabella mushroom that has been stuffed with smoked mozzarella, breaded, and deep-fried. Oh, dear God. It was good. It was really, really good. The fresh mushroom flavor powers through all the rest, and the crisp coating is heavenly. If you can fit the whole thing in your mouth, it’s one of the best burgers you’ll ever eat.\u003c/p>\n\u003cp>My group powered through a whole host of calorie bombs at Trueburger, including the Spicy Coleslaw Dog, a fresh sausage that packs some surprising heat, buried beneath a thick coating of fresh coleslaw. The slaw received mixed reviews from my group, but the spicy dog was tasty, and the whole thing worked well. The Whole Spiced Dill Pickle was fat, juicy, and fantastic, and the shakes made for a tasty dessert, although one was about twice as thick as the other. The four beers on the menu were sufficient.\u003c/p>\n\u003cp>The only disappointment was the fries. Usually a favorite of mine, these were a bit blah, and the cheese sauce option was disgusting: it had a nasty, unnatural color and was completely devoid of flavor. There’s nothing worse than empty calories that lack flavor. I want my empty calories to taste good! \u003c/p>\n\u003cp>Overall, Trueburger reminds me quite a bit of In-N-Out, but with a juicer burger that gets cooked a perfectly pinky medium-rare. The True Deluxe will make portabella mushroom fans weep with joy as they shove the massive, paper-wrapped burger into their face. If you live or work in downtown Oakland and don’t mind potentially waiting in a long line and having to fight for a table, you won’t find a better burger than at Trueburger.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/julie-castro125x125.jpg\" alt=\"Julie Castro\" title=\"Julie Castro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Julie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mercury Lounge\u003cbr>\n\u003cstrong>Reviewed Trueburger:\u003c/strong> Saturday, June 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Trueburger is a very small restaurant in Oakland that takes gourmet burgers to new level. I arrived at around 6pm for dinner on a Saturday night and a small crowd had already begun to form. I realized quickly that this was a popular place in the neighborhood and with good reason. By 6:30, the place was packed. The menu was small. I stood in line and placed my order with the cashier and decided on a getting a True Deluxe burger (a combination of their only vegetarian option, the mushroom burger and their signature Trueburger), a side of order of french fries, and bottled root beer. I picked up my order at the counter once my name was called after a brief wait. The over-the-counter service was quick and cordial. \u003c/p>\n\u003cp>The True Deluxe was a medium sized (but VERY filling) burger on a fresh toasted egg bun that was absolutely delicious. The Angus beef patty was tender and juicy and medium-cooked, which happens to be just the way I like it. But for me, the standout for this burger and what made it unique was definitely the inclusion of the fried portobello mushroom on top of the beef. Crispy and filled with mozzarella cheesy goodness, this mushroom ingredient added an unexpected combination of a chewy AND crunch factor to the burger and struck a perfect balance with the rest of the ingredients, which included garlic mayo, lettuce, tomatoes, and pickles upon request. They provide an option of also ordering additional ingredients, such as bacon and grilled onions. To my delight, the fries were cooked perfectly — crispy and not too salty and the traditional thin kind, which I prefer over wedge fries. I would recommend sharing one order of fries, which was large enough for two people.\u003c/p>\n\u003cp>As far as décor, the restaurant is very small, simple, and clean with a few small tables. Artwork was sparse, but fit the simplistic, cozy vibe of the place. Upon entering there is an interesting black and white mural of the Oakland cityscape that occupied most of one wall, showcasing city pride and adding an interesting artistic dimension. Since the small tables were completely full, most of the customers, after looking around and weighing their options, seemed resigned to do just do takeout, instead of waiting. Therefore, one of the only drawbacks of this place, I think, for some customers, would be the lack of seating. For peak dinner hours, this is not the place to bring a group of over 4 people, in my opinion to dine, and they do not accept reservations. Luckily I arrived right in time to find street parking right next to the restaurant and get a small table for two after ordering. Also, I would have liked to have the condiments, napkins, and utensils on the dining tables or on my ordering tray instead of on a small side table to get myself. But considering the size of the tables, this is understandable.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would recommend Trueburger for a casual dining experience, and if you are craving a juicy, yet unique burger from what you are normally used to. It was a good bang for my buck considering the quality, flavor, and balance of the ingredients. If I was with a large group I would most likely just order takeout from here instead of dining in, considering the size of the tables. In summary, I would definitely come back if I was in the neighborhood and get the True Deluxe again. I can see that burger becoming my fast favorite; I would also try their milkshakes and root beer float for desserts. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Grand Oaks Restaurant and Sports Lounge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5132\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5091\">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/cp603iPod.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/40/2011/07/nino-manuel125x125.jpg\" alt=\"Nino Manuel\" title=\"Nino Manuel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nino\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Systems Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Oaks Restaurant and Sports Lounge\u003cbr>\n\u003cstrong>Reviewed Grand Oaks Restaurant and Sports Lounge:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We headed to Grand Oaks on a Friday night right after work, planning on watching Game 3 of the Sharks game and Game 1 of 3 of the Giants vs. the A’s games. Three of my friends went ahead of us, while I picked up another. We arrived at around 7:00 PM and my friends had already found seats. We were seated at the “community” table, which is a long table in the center of the sports lounge; there are more seats in the back, which is for a more formal dining experience. We were seated with no problems, and my friends were already chowing down on the taquitos and fries. They also had their drinks, but one of them decided not to like Stella and handed the rest to me. I saw the owner quietly sitting at the bar, texting away, so I used the opportunity to order some drinks directly from the bar and to have a chance to talk to him. I ordered a Ketel One Dirty Martini and two Blue Moons. While the bartender was preparing our drinks, I spoke to the owner, Roger. I joked around with him, reminding him the boxes of bullets I saw at the back of the bar awhile back and how I was jokingly trying to buy a box. This time there were no bullets at the back, but there were handcuffs and several pistol magazines. He said he always carries a sidearm with him because of his job. I asked Roger if he is a cop, because I saw OPD and NYPD patches on the wall. He said he’s not and that the patches are from his friends. He was a P.I. and now is working as a parole officer, along with running the two Grand Oaks; the other is located in Old Oakland (736 Washington St). Roger also told me that he’s a partner with his brother Kenny, who does the cooking and who I met during the Giants World Series run. Roger was really friendly, and we could have talked some more, but my drinks came and I went back to sit with my friends.\u003c/p>\n\u003cp>\tI started picking on the taquitos, because that is my favorite appetizer at Grand Oaks. It comes with ranch and salsa and some sort of vegetables on the side in an attempt to garnish them. The taquitos are quite good. I’m not sure if they’re made in house or are frozen, but the frozen ones I buy don’t taste like this. The fries were also very good. A friend mentioned that she liked the cut, because the size is between steak fries and McDonald’s fries. They were cooked well also. They were nice and golden brown and they were crispy on the outside and airy in the inside, just how good fries should be. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\tI noticed that the place only had one waitress that night and a lady bartender, who I’d never seen before. They usually have around three people waiting on customers, and even then the service can get pretty slow. Our waitress, or the only waitress, came to our table and took additional appetizer orders. We ordered the escargot and, later, the buffalo wings. The escargot came first, and the waitress also took the rest of our orders. There were six snails smothered in lemon butter and covered with garlic. They came with a small fork, a clamp, and toothpicks. A friend mentioned that it reminded them of the scene in \u003cem>Pretty Woman\u003c/em>, where Julia Roberts accidentally flings a snail to a waiter. My adventurous friends tried the escargot, and they said that it was easy to pull it out of the shell. They also said that it tasted really good. The escargot did not come with bread, so I asked for some bread. I didn’t want to touch my snails, until the bread came. I like to sponge up the butter and garlic with the bread.\u003c/p>\n\u003cp>\tOur first main dish arrived, which was a 12″ pizza. My friend asked if we could do a half and half, because one of us is a vegetarian. They allowed us to do a half sausage and mushrooms and the other half cheese. It was a thin-crust pizza, and the crust was nice and crunchy. Our bread hasn’t arrived yet, so I used the crust to eat the rest of the escargot. I sponged up the butter and garlic with the crust, and it worked out well.\u003c/p>\n\u003cp>\tThe rest of our meals came. We ordered shrimp ravioli with prawns, filet of sole meunière, chicken marsala, and I ordered the Grenadine of Pork Loin. The portions were huge. The pork was well cooked; it was very moist and flavorful. I enjoyed it a lot, like the other meals I’ve had at Grand Oaks in the past. My friends were enjoying their own meals as well. We did give each other pieces to taste. The sole was excellent. It was seasoned and cooked very well. The chicken marsala was also very moist. The ravioli was very creamy and also excellent. Then the bread came, but the escargot was cleaned out already. We ate the bread along with our meal.\u003c/p>\n\u003cp>\tWhile we were eating, the games were going on. There were no bad seats in the house because there are wall-to-wall flat screen televisions. Some were on the Sharks game, some were on the Giants’ game, and one was on wrestling. A few weeks ago, one customer requested to have a few on \u003cem>American Idol\u003c/em>, and they did put it on. We were yelling, hollering and the only two A’s fans — my friend and some other guy — were giving each other high-fives. The others were Giants fans. The Sharks were nerve wracking to watch, because it was 2 – 3 in the third and they were up. Vancouver was frantic in trying to tie the game. The Sharks ended up winning and so did the Giants, which silenced our only two A’s fan. \u003c/p>\n\u003cp>\tAs the games ended, my friends were getting antsy that the waitress kind of stopped showing up. I went to the restroom and saw that the back dining area was also full, and the same waitress was also helping them. I knew that this was going to be a problem from the get-go. It took a while, but the waitress came to our table, and we asked for dessert. She told us what they had and me and another friend quickly decided on the mud pie, while the others skipped dessert. When the mud pie arrived, my friend and I ooh’d and ahh’d at it of course. We split the mud pie and thought it was very good. It was a good way to end a meal. It was nice and chocolaty with a nice chocolate graham cracker crust. We ended up finishing it.\u003c/p>\n\u003cp>\tWe split the bill five ways, which was $28 per person. It included a 15% tip. We left, and I waved goodbye to the bartender and Roger. My friends noted that the food was good and the place was great. I keep coming back because the food is good and there are no bad seats in the house when watching sports. It is a very fun place to be in. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/alexia-smith-payne125x125.jpg\" alt=\"Alexia Smith-Payne\" title=\"Alexia Smith-Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Elections Technician Supervisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Elite Cafe\u003cbr>\n\u003cstrong>Reviewed Grand Oaks Restaurant and Sports Lounge:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nGrand Oaks Restaurant and Sports Lounge is located on Grand Avenue in Oakland. Grand Avenue is not necessarily known for having ample parking. so much to my surprise, we found a parking spot directly across the street from the restaurant. Score! The outside of the restaurant is definitely dated. I may have noticed a few letters missing from some of the signage. But that did not deter me or my hungry friends. Walking through the front door, there is a full-on sports bar with bar stools, flat screen televisions — the whole nine.\u003c/p>\n\u003cp>Seeing this sports bar environment, my first thought was, \u003cem>I am seriously overdressed\u003c/em>. My second thought was where was my party of twelve going to sit? Fortunately, a man who I will assume is the owner approached me and my boyfriend after a few minutes of us standing there looking puzzled. This friendly gentleman directed us to their “back room.” The décor of the back room was completely different from the sports lounge out front. This room had white linen tablecloths, and a sliding glass door that opened to a patio. It was a very comfortable setting. This second room was very accommodating and spacious.\u003c/p>\n\u003cp>Their menu offered a variety of items, formal and informal, such as, chicken piccata, linguini petto de pollo, garlic fries, and beef taquitos. I enjoyed having a wide variety of foods to select from. They also offer a full bar. If you are a fan of garlic, as I am, this is the place for you. Most of their entrees have a healthy portion of garlic. We ordered garlic fries and their fried chicken wings for an appetizer. The garlic fries were my favorite appetizer by far. The fries had a nice crispy outside with a soft warm center. They were also coated with freshly grated garlic and parmesan cheese. Fresh baked bread was brought to our table before the entrees were served. I am a sucker for warm bread. It was delicious. For my main course, I had the shrimp ravioli with prawns. The ravioli tasted as though they were made from scratch and the prawns were huge. The consistency of the ravioli was extraordinary, and the garlic cream sauce with the ravioli was savory. It was the perfect combination of garlic and butter. I enjoyed every bite. \u003c/p>\n\u003cp>Everyone else seemed to enjoy their food as well. Other items tried by my table were: pepperoni and sausage pizza, filet of sole, chicken noodle soup, pasta with meat sauce, and chicken piccata. The portions were large. I consider myself a big eater and I could not finish my shrimp ravioli.\u003c/p>\n\u003cp>After dinner, everyone present said they would come back to Grand Oaks because of the food. The prices were exceptional for the portion and quality of the food. \u003c/p>\n\u003cp>There were just a few sour notes for Grand Oaks. Our server was absent most of the night, drinks were really slow to come out (it took twenty minutes to get my first drink), and when a member of my party changed flavors of her soda, she was charged twice because it was a different flavor. \u003c/p>\n\u003cp>To summarize my experience at Grand Oaks: I would go back in the future. The restaurant has its flaws, mainly with their service, but overall, it was a great experience. When I go out to eat, I want to go and experience excellent food in a comfortable clean environment. This restaurant lounge provided me with that. I would recommend going there on a casual night with a group of friends to get some good food. I will more than likely visit Grand Oaks Restaurant and Sports Lounge in the future. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/matthew-eshoo125x125.jpg\" alt=\"Matthew Eshoo\" title=\"Matthew Eshoo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matthew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Appraiser\u003cbr>\n\u003cstrong>Location:\u003c/strong> Rohnert Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Risibisi Italian Restaurant\u003cbr>\n\u003cstrong>Reviewed Grand Oaks Restaurant and Sports Lounge:\u003c/strong> Tuesday, May 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Grand Oaks restaurant is located on Grand Avenue in Oakland near the historic Grand Theater. Grand Oaks is situated in a somewhat rough looking, two-story building with the main floor reserved for the sports bar, and a smaller, rear, dining-only area. The second floor appears to be a residence. I went to Grand Oaks on a Tuesday night and, as expected, the rear dining area was empty. The sports bar was full and is definitely the main draw here. \u003c/p>\n\u003cp>My friend Joe and I each ordered a pint of cold beer on tap (Stella Artois), served by a real beauty with a friendly smile, and we quickly settled in with the very friendly locals who were watching both a San Jose Sharks playoff game, as well as a NBA playoff game on multiple TVs. We soon found ourselves cheering for both games and having a great time. We then ordered some buffalo wings, which were prepared in a juicy style, which I don’t prefer. We also both ordered steaks. The steaks came with salads, which came out first, and we began to enjoy the meal in our comfortable bar chairs. The salads were crisp, clean, and fresh. The Italian dressing was a bit ordinary and tasted familiar. I ordered the large rib rye and Joe ordered the New York. To our delight, both steaks were cooked to perfection. I’m very picky about my steaks, and these steaks were spot on. They were not burnt, but rather a perfectly grilled dark brown with a juicy, pink interior. Umm, Ummm. The steaks came with a side of mashed potatoes and steamed vegetables. The mashed potatoes were lumpy and tasted like my mom’s. They were not overdone with butter and such, but a bit more on the natural side and served without gravy, which I really enjoyed. The vegetables were extremely fresh and not over-cooked and very tasty. The food was a total success, and we both ate every last bite. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We continued to watch the game and started to feel like regulars and we could easily see why this is a favorite for locals. The food was great, the service was great, and the place is a fun, friendly, sports bar. I could also see this being a great place to watch the Giants. Would I drive from out of the area to go there? To be frank, no, it’s a sports bar. But if I were within five miles or in the area then: yes. It’s a little rough looking on the outside, but don’t judge a book by its cover. It’s fun, has great food, and a nice crowd. The total food bill with tax and tip (without drinks), came to about $60, which we both felt was a good value. They also have an early bird menu (until 7:30 pm) that costs about 20% less. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Grand Oaks Restaurant and Sports Lounge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5132\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5091\">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/cp603iPod.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/40/2011/07/nino-manuel125x125.jpg\" alt=\"Nino Manuel\" title=\"Nino Manuel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nino\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Systems Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Oaks Restaurant and Sports Lounge\u003cbr>\n\u003cstrong>Reviewed Grand Oaks Restaurant and Sports Lounge:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We headed to Grand Oaks on a Friday night right after work, planning on watching Game 3 of the Sharks game and Game 1 of 3 of the Giants vs. the A’s games. Three of my friends went ahead of us, while I picked up another. We arrived at around 7:00 PM and my friends had already found seats. We were seated at the “community” table, which is a long table in the center of the sports lounge; there are more seats in the back, which is for a more formal dining experience. We were seated with no problems, and my friends were already chowing down on the taquitos and fries. They also had their drinks, but one of them decided not to like Stella and handed the rest to me. I saw the owner quietly sitting at the bar, texting away, so I used the opportunity to order some drinks directly from the bar and to have a chance to talk to him. I ordered a Ketel One Dirty Martini and two Blue Moons. While the bartender was preparing our drinks, I spoke to the owner, Roger. I joked around with him, reminding him the boxes of bullets I saw at the back of the bar awhile back and how I was jokingly trying to buy a box. This time there were no bullets at the back, but there were handcuffs and several pistol magazines. He said he always carries a sidearm with him because of his job. I asked Roger if he is a cop, because I saw OPD and NYPD patches on the wall. He said he’s not and that the patches are from his friends. He was a P.I. and now is working as a parole officer, along with running the two Grand Oaks; the other is located in Old Oakland (736 Washington St). Roger also told me that he’s a partner with his brother Kenny, who does the cooking and who I met during the Giants World Series run. Roger was really friendly, and we could have talked some more, but my drinks came and I went back to sit with my friends.\u003c/p>\n\u003cp>\tI started picking on the taquitos, because that is my favorite appetizer at Grand Oaks. It comes with ranch and salsa and some sort of vegetables on the side in an attempt to garnish them. The taquitos are quite good. I’m not sure if they’re made in house or are frozen, but the frozen ones I buy don’t taste like this. The fries were also very good. A friend mentioned that she liked the cut, because the size is between steak fries and McDonald’s fries. They were cooked well also. They were nice and golden brown and they were crispy on the outside and airy in the inside, just how good fries should be. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tI noticed that the place only had one waitress that night and a lady bartender, who I’d never seen before. They usually have around three people waiting on customers, and even then the service can get pretty slow. Our waitress, or the only waitress, came to our table and took additional appetizer orders. We ordered the escargot and, later, the buffalo wings. The escargot came first, and the waitress also took the rest of our orders. There were six snails smothered in lemon butter and covered with garlic. They came with a small fork, a clamp, and toothpicks. A friend mentioned that it reminded them of the scene in \u003cem>Pretty Woman\u003c/em>, where Julia Roberts accidentally flings a snail to a waiter. My adventurous friends tried the escargot, and they said that it was easy to pull it out of the shell. They also said that it tasted really good. The escargot did not come with bread, so I asked for some bread. I didn’t want to touch my snails, until the bread came. I like to sponge up the butter and garlic with the bread.\u003c/p>\n\u003cp>\tOur first main dish arrived, which was a 12″ pizza. My friend asked if we could do a half and half, because one of us is a vegetarian. They allowed us to do a half sausage and mushrooms and the other half cheese. It was a thin-crust pizza, and the crust was nice and crunchy. Our bread hasn’t arrived yet, so I used the crust to eat the rest of the escargot. I sponged up the butter and garlic with the crust, and it worked out well.\u003c/p>\n\u003cp>\tThe rest of our meals came. We ordered shrimp ravioli with prawns, filet of sole meunière, chicken marsala, and I ordered the Grenadine of Pork Loin. The portions were huge. The pork was well cooked; it was very moist and flavorful. I enjoyed it a lot, like the other meals I’ve had at Grand Oaks in the past. My friends were enjoying their own meals as well. We did give each other pieces to taste. The sole was excellent. It was seasoned and cooked very well. The chicken marsala was also very moist. The ravioli was very creamy and also excellent. Then the bread came, but the escargot was cleaned out already. We ate the bread along with our meal.\u003c/p>\n\u003cp>\tWhile we were eating, the games were going on. There were no bad seats in the house because there are wall-to-wall flat screen televisions. Some were on the Sharks game, some were on the Giants’ game, and one was on wrestling. A few weeks ago, one customer requested to have a few on \u003cem>American Idol\u003c/em>, and they did put it on. We were yelling, hollering and the only two A’s fans — my friend and some other guy — were giving each other high-fives. The others were Giants fans. The Sharks were nerve wracking to watch, because it was 2 – 3 in the third and they were up. Vancouver was frantic in trying to tie the game. The Sharks ended up winning and so did the Giants, which silenced our only two A’s fan. \u003c/p>\n\u003cp>\tAs the games ended, my friends were getting antsy that the waitress kind of stopped showing up. I went to the restroom and saw that the back dining area was also full, and the same waitress was also helping them. I knew that this was going to be a problem from the get-go. It took a while, but the waitress came to our table, and we asked for dessert. She told us what they had and me and another friend quickly decided on the mud pie, while the others skipped dessert. When the mud pie arrived, my friend and I ooh’d and ahh’d at it of course. We split the mud pie and thought it was very good. It was a good way to end a meal. It was nice and chocolaty with a nice chocolate graham cracker crust. We ended up finishing it.\u003c/p>\n\u003cp>\tWe split the bill five ways, which was $28 per person. It included a 15% tip. We left, and I waved goodbye to the bartender and Roger. My friends noted that the food was good and the place was great. I keep coming back because the food is good and there are no bad seats in the house when watching sports. It is a very fun place to be in. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/alexia-smith-payne125x125.jpg\" alt=\"Alexia Smith-Payne\" title=\"Alexia Smith-Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Elections Technician Supervisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Elite Cafe\u003cbr>\n\u003cstrong>Reviewed Grand Oaks Restaurant and Sports Lounge:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nGrand Oaks Restaurant and Sports Lounge is located on Grand Avenue in Oakland. Grand Avenue is not necessarily known for having ample parking. so much to my surprise, we found a parking spot directly across the street from the restaurant. Score! The outside of the restaurant is definitely dated. I may have noticed a few letters missing from some of the signage. But that did not deter me or my hungry friends. Walking through the front door, there is a full-on sports bar with bar stools, flat screen televisions — the whole nine.\u003c/p>\n\u003cp>Seeing this sports bar environment, my first thought was, \u003cem>I am seriously overdressed\u003c/em>. My second thought was where was my party of twelve going to sit? Fortunately, a man who I will assume is the owner approached me and my boyfriend after a few minutes of us standing there looking puzzled. This friendly gentleman directed us to their “back room.” The décor of the back room was completely different from the sports lounge out front. This room had white linen tablecloths, and a sliding glass door that opened to a patio. It was a very comfortable setting. This second room was very accommodating and spacious.\u003c/p>\n\u003cp>Their menu offered a variety of items, formal and informal, such as, chicken piccata, linguini petto de pollo, garlic fries, and beef taquitos. I enjoyed having a wide variety of foods to select from. They also offer a full bar. If you are a fan of garlic, as I am, this is the place for you. Most of their entrees have a healthy portion of garlic. We ordered garlic fries and their fried chicken wings for an appetizer. The garlic fries were my favorite appetizer by far. The fries had a nice crispy outside with a soft warm center. They were also coated with freshly grated garlic and parmesan cheese. Fresh baked bread was brought to our table before the entrees were served. I am a sucker for warm bread. It was delicious. For my main course, I had the shrimp ravioli with prawns. The ravioli tasted as though they were made from scratch and the prawns were huge. The consistency of the ravioli was extraordinary, and the garlic cream sauce with the ravioli was savory. It was the perfect combination of garlic and butter. I enjoyed every bite. \u003c/p>\n\u003cp>Everyone else seemed to enjoy their food as well. Other items tried by my table were: pepperoni and sausage pizza, filet of sole, chicken noodle soup, pasta with meat sauce, and chicken piccata. The portions were large. I consider myself a big eater and I could not finish my shrimp ravioli.\u003c/p>\n\u003cp>After dinner, everyone present said they would come back to Grand Oaks because of the food. The prices were exceptional for the portion and quality of the food. \u003c/p>\n\u003cp>There were just a few sour notes for Grand Oaks. Our server was absent most of the night, drinks were really slow to come out (it took twenty minutes to get my first drink), and when a member of my party changed flavors of her soda, she was charged twice because it was a different flavor. \u003c/p>\n\u003cp>To summarize my experience at Grand Oaks: I would go back in the future. The restaurant has its flaws, mainly with their service, but overall, it was a great experience. When I go out to eat, I want to go and experience excellent food in a comfortable clean environment. This restaurant lounge provided me with that. I would recommend going there on a casual night with a group of friends to get some good food. I will more than likely visit Grand Oaks Restaurant and Sports Lounge in the future. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/matthew-eshoo125x125.jpg\" alt=\"Matthew Eshoo\" title=\"Matthew Eshoo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matthew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Appraiser\u003cbr>\n\u003cstrong>Location:\u003c/strong> Rohnert Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Risibisi Italian Restaurant\u003cbr>\n\u003cstrong>Reviewed Grand Oaks Restaurant and Sports Lounge:\u003c/strong> Tuesday, May 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Grand Oaks restaurant is located on Grand Avenue in Oakland near the historic Grand Theater. Grand Oaks is situated in a somewhat rough looking, two-story building with the main floor reserved for the sports bar, and a smaller, rear, dining-only area. The second floor appears to be a residence. I went to Grand Oaks on a Tuesday night and, as expected, the rear dining area was empty. The sports bar was full and is definitely the main draw here. \u003c/p>\n\u003cp>My friend Joe and I each ordered a pint of cold beer on tap (Stella Artois), served by a real beauty with a friendly smile, and we quickly settled in with the very friendly locals who were watching both a San Jose Sharks playoff game, as well as a NBA playoff game on multiple TVs. We soon found ourselves cheering for both games and having a great time. We then ordered some buffalo wings, which were prepared in a juicy style, which I don’t prefer. We also both ordered steaks. The steaks came with salads, which came out first, and we began to enjoy the meal in our comfortable bar chairs. The salads were crisp, clean, and fresh. The Italian dressing was a bit ordinary and tasted familiar. I ordered the large rib rye and Joe ordered the New York. To our delight, both steaks were cooked to perfection. I’m very picky about my steaks, and these steaks were spot on. They were not burnt, but rather a perfectly grilled dark brown with a juicy, pink interior. Umm, Ummm. The steaks came with a side of mashed potatoes and steamed vegetables. The mashed potatoes were lumpy and tasted like my mom’s. They were not overdone with butter and such, but a bit more on the natural side and served without gravy, which I really enjoyed. The vegetables were extremely fresh and not over-cooked and very tasty. The food was a total success, and we both ate every last bite. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We continued to watch the game and started to feel like regulars and we could easily see why this is a favorite for locals. The food was great, the service was great, and the place is a fun, friendly, sports bar. I could also see this being a great place to watch the Giants. Would I drive from out of the area to go there? To be frank, no, it’s a sports bar. But if I were within five miles or in the area then: yes. It’s a little rough looking on the outside, but don’t judge a book by its cover. It’s fun, has great food, and a nice crowd. The total food bill with tax and tip (without drinks), came to about $60, which we both felt was a good value. They also have an early bird menu (until 7:30 pm) that costs about 20% less. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Dragon Rouge Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5001\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4954\">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/cp602iPod.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/40/2011/07/jacob-battersby125x125.jpg\" alt=\"Jacob Battersby\" title=\"Jacob Battersby\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Jacob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Artist & Independent Music Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Dragon Rouge Restaurant\u003cbr>\n\u003cstrong>Reviewed Dragon Rouge Restaurant:\u003c/strong> Sunday, May 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We had a lovely dinner at Dragon Rouge on a lazy Sunday. As always, the food, service, and atmosphere were great. We started off with a delightfully-thirst-quenching Aloe Saketini and then dove right in with the Phantastic Rolls, which is a traditional spring roll (filled with mint, hard-boiled egg, and lettuce) that is wrapped around a fried pork imperial roll, all served with a Sriracha peanut sauce. The soft and crunchy textures blended perfectly, as did the sweet and spicy of the dipping sauce. \u003c/p>\n\u003cp>We chose the mango salad with grilled chicken as a second course, and it was wonderful. We loved the fried shallots, thin mango slices, mint, cabbage, and the light chili dressing it came with. The hot grilled chicken and crispy shrimp crackers on the side were a perfect accent. Such fun flavors and beautifully presented!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For our main dishes, we chose the catfish claypot and the Bouncing Beef. The catfish came to us bubbling and gorgeously designed with big tender chunks of fish along with broccoli, red and green peppers, garlic, zucchini, and onion in a tasty nuoc mam sauce. This was my favorite dish of the night as it was cold outside and the claypot was very hot and nourishing. Along with the claypot, we had a bowl of coconut rice, which complemented the slight spice of the catfish and vegetables with its soft sweetness. In addition to the fish, we had the always delicious Bouncing Beef, which consists of wok-fired filet mignon cubes lain over a bed of greens and served with a lime-pepper dipping sauce. The meat is so tender and juicy it makes my mouth water thinking of it right now!\u003c/p>\n\u003cp>For dessert we enjoyed fried banana samosas, served with a scoop of French vanilla ice cream and a sprig of fresh mint. It was the perfect amount and just sweet enough. Again, a nice blend of the hot samosas and the cool ice cream. They seem to have the balance game down proper. Very good! \u003c/p>\n\u003cp>One of the things I like about Dragon Rouge is the great music that plays softly, and all of the local art that is displayed on the walls, which I have noticed changes quite frequently. It feels comfortable and friendly, kind of like the town of Alameda that the restaurant is nestled in.\u003c/p>\n\u003cp>After dinner we took a nice walk to the Alameda beach and watched the sun set over San Francisco.\u003cbr>\nIt was a lovely evening.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/bob-bjorkquist125x125.jpg\" alt=\"Bob Bjorkquist\" title=\"Bob Bjorkquist\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nettie’s Crab Shack\u003cbr>\n\u003cstrong>Reviewed Dragon Rouge Restaurant:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We arrived a little before 6:00 and we were advised that happy hour extended to 6:00 (two-for-one drinks), so we ordered cocktails. We surveyed the extensive menu and decided that since we were unfamiliar with Vietnamese cuisine, we should try a variety of options. Our waitress, Vera, agreed with us. She had been with the restaurant since it opened in 2006, and you could tell that she enjoyed her work.\u003c/p>\n\u003cp>We started with the Dizzy Dragon Sampler of four rolls, two of which were wrapped and two deep fried. Each was unique and quite good. The timing was perfect to have the second cocktail. \u003c/p>\n\u003cp>The main course was the Dragon Mekong BBQ Meat Platter, which consisted of chicken, pork, shrimp, and mango steak accompanied with noodles. Since my wife prefers veggies, we ordered sides of sautéed vegetables and garlic broccoli. There was enough food to feed four adults.\u003c/p>\n\u003cp>Unfortunately, we were so full that we passed on dessert. But, the table next to us had the Banana Somosas with ice cream and that looked delicious. One of their entrees was the Sizzling Sea Bass, which looked and smelled equally good.\u003c/p>\n\u003cp>The restaurant was very lively and several of the tables included parent(s) with small children. Because of the large and diverse menu, everyone seemed to be enjoying their selections.\u003c/p>\n\u003cp>The service was excellent and this was a very good introduction to Vietnamese food. It was an amazing value for the quality and quantity. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/lori-herbert125x125.jpg\" alt=\"Lori Herbert\" title=\"Lori Herbert\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lori\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Education Technology Innovator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Walzwerk\u003cbr>\n\u003cstrong>Reviewed Dragon Rouge Restaurant:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My husband and I met up with two friends who live in Alameda to check out Dragon Rouge. None of us had heard of this Vietnamese bistro, but we were all enthusiastic to give it a try. It was a Wednesday night, and the restaurant was very relaxed and welcoming when we walked in. There was a sign saying to seat yourself, but one of the servers suggested a table in the front window and quickly prepared it for us. The décor and overall ambiance of the place was warm, clean and contemporary. Our server was very friendly and made many helpful recommendations. We enjoyed exploring the menu and appreciated that Dragon Rouge’s most popular dishes were indicated in bold. \u003c/p>\n\u003cp>We decided to start with some fried calamari and the Dizzy Dragon sampler, which were both quite tasty and served with multiple dipping sauces. The sampler included both fresh and crispy rolls that each offered unique combinations of flavorful ingredients. Our favorites were the traditional prawn fresh roll with a peanut sauce, and the Dragon Rouge curried potato crispy roll with a sweet and sour sauce. We also ordered some Vietnamese and Thai lagers from their impressive list of local and imported beers. We noticed that their drink menu also included a variety of wines as well as some tempting cocktails, such as the Ginger Basil Drop, that we would definitely sample on a second visit.\u003c/p>\n\u003cp>For the main course, we chose top-rated items, such as the Dragon Fire Garlic Noodles with jumbo prawns, the chicken curry with coconut rice, and the lemongrass curry stir-fry with mangoes and steak. My noodles with prawns were remarkably well seasoned with just the right amount of fire (I asked for a 3 on a hotness scale of 1-5). Meanwhile, my friend’s chicken curry was fine, but we certainly did not feel it deserved to be in bold on Dragon Rouge menu. She ended up being more enamored with my dish while I envied the guys’ their choice of the curried steak stir-fry. I almost never eat steak, but just one perfect forkful of the steak with bell pepper, mango, and coconut rice proved to be downright delicious. We all agreed that this dish was the best of the bunch and would highly recommend it to others.\u003c/p>\n\u003cp>We then settled on two desserts to wrap up our meal. The sweet, crispiness of the banana somosas paired very well with vanilla ice cream, and the brownie sundae was fresh out-of-the-oven and topped with coffee ice cream. They were each very satisfying on their own, but we would recommend enjoying these two desserts together.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the end, we left the restaurant happy, and our friends, who live nearby, were already talking about returning sometime soon. Though my husband and I enjoyed this meal, we agreed that we would return if we happened to be in the area, but we wouldn’t make the trek from San Francisco simply to dine at Dragon Rouge.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Jacob:\u003c/strong> \"In addition to the fish, we had the always delicious Bouncing Beef.\" \r\n\u003cstrong>Bob:\u003c/strong> \"The service was excellent and this was a very good introduction to Vietnamese food. It was an amazing value for the quality and quantity.\" \r\n\u003cstrong>Lori:\u003c/strong> \"The sweet, crispiness of the banana somosas paired very well with vanilla ice cream.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Dragon Rouge Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5001\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4954\">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/cp602iPod.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/40/2011/07/jacob-battersby125x125.jpg\" alt=\"Jacob Battersby\" title=\"Jacob Battersby\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Jacob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Artist & Independent Music Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Dragon Rouge Restaurant\u003cbr>\n\u003cstrong>Reviewed Dragon Rouge Restaurant:\u003c/strong> Sunday, May 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We had a lovely dinner at Dragon Rouge on a lazy Sunday. As always, the food, service, and atmosphere were great. We started off with a delightfully-thirst-quenching Aloe Saketini and then dove right in with the Phantastic Rolls, which is a traditional spring roll (filled with mint, hard-boiled egg, and lettuce) that is wrapped around a fried pork imperial roll, all served with a Sriracha peanut sauce. The soft and crunchy textures blended perfectly, as did the sweet and spicy of the dipping sauce. \u003c/p>\n\u003cp>We chose the mango salad with grilled chicken as a second course, and it was wonderful. We loved the fried shallots, thin mango slices, mint, cabbage, and the light chili dressing it came with. The hot grilled chicken and crispy shrimp crackers on the side were a perfect accent. Such fun flavors and beautifully presented!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For our main dishes, we chose the catfish claypot and the Bouncing Beef. The catfish came to us bubbling and gorgeously designed with big tender chunks of fish along with broccoli, red and green peppers, garlic, zucchini, and onion in a tasty nuoc mam sauce. This was my favorite dish of the night as it was cold outside and the claypot was very hot and nourishing. Along with the claypot, we had a bowl of coconut rice, which complemented the slight spice of the catfish and vegetables with its soft sweetness. In addition to the fish, we had the always delicious Bouncing Beef, which consists of wok-fired filet mignon cubes lain over a bed of greens and served with a lime-pepper dipping sauce. The meat is so tender and juicy it makes my mouth water thinking of it right now!\u003c/p>\n\u003cp>For dessert we enjoyed fried banana samosas, served with a scoop of French vanilla ice cream and a sprig of fresh mint. It was the perfect amount and just sweet enough. Again, a nice blend of the hot samosas and the cool ice cream. They seem to have the balance game down proper. Very good! \u003c/p>\n\u003cp>One of the things I like about Dragon Rouge is the great music that plays softly, and all of the local art that is displayed on the walls, which I have noticed changes quite frequently. It feels comfortable and friendly, kind of like the town of Alameda that the restaurant is nestled in.\u003c/p>\n\u003cp>After dinner we took a nice walk to the Alameda beach and watched the sun set over San Francisco.\u003cbr>\nIt was a lovely evening.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/bob-bjorkquist125x125.jpg\" alt=\"Bob Bjorkquist\" title=\"Bob Bjorkquist\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nettie’s Crab Shack\u003cbr>\n\u003cstrong>Reviewed Dragon Rouge Restaurant:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We arrived a little before 6:00 and we were advised that happy hour extended to 6:00 (two-for-one drinks), so we ordered cocktails. We surveyed the extensive menu and decided that since we were unfamiliar with Vietnamese cuisine, we should try a variety of options. Our waitress, Vera, agreed with us. She had been with the restaurant since it opened in 2006, and you could tell that she enjoyed her work.\u003c/p>\n\u003cp>We started with the Dizzy Dragon Sampler of four rolls, two of which were wrapped and two deep fried. Each was unique and quite good. The timing was perfect to have the second cocktail. \u003c/p>\n\u003cp>The main course was the Dragon Mekong BBQ Meat Platter, which consisted of chicken, pork, shrimp, and mango steak accompanied with noodles. Since my wife prefers veggies, we ordered sides of sautéed vegetables and garlic broccoli. There was enough food to feed four adults.\u003c/p>\n\u003cp>Unfortunately, we were so full that we passed on dessert. But, the table next to us had the Banana Somosas with ice cream and that looked delicious. One of their entrees was the Sizzling Sea Bass, which looked and smelled equally good.\u003c/p>\n\u003cp>The restaurant was very lively and several of the tables included parent(s) with small children. Because of the large and diverse menu, everyone seemed to be enjoying their selections.\u003c/p>\n\u003cp>The service was excellent and this was a very good introduction to Vietnamese food. It was an amazing value for the quality and quantity. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/lori-herbert125x125.jpg\" alt=\"Lori Herbert\" title=\"Lori Herbert\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lori\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Education Technology Innovator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Walzwerk\u003cbr>\n\u003cstrong>Reviewed Dragon Rouge Restaurant:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My husband and I met up with two friends who live in Alameda to check out Dragon Rouge. None of us had heard of this Vietnamese bistro, but we were all enthusiastic to give it a try. It was a Wednesday night, and the restaurant was very relaxed and welcoming when we walked in. There was a sign saying to seat yourself, but one of the servers suggested a table in the front window and quickly prepared it for us. The décor and overall ambiance of the place was warm, clean and contemporary. Our server was very friendly and made many helpful recommendations. We enjoyed exploring the menu and appreciated that Dragon Rouge’s most popular dishes were indicated in bold. \u003c/p>\n\u003cp>We decided to start with some fried calamari and the Dizzy Dragon sampler, which were both quite tasty and served with multiple dipping sauces. The sampler included both fresh and crispy rolls that each offered unique combinations of flavorful ingredients. Our favorites were the traditional prawn fresh roll with a peanut sauce, and the Dragon Rouge curried potato crispy roll with a sweet and sour sauce. We also ordered some Vietnamese and Thai lagers from their impressive list of local and imported beers. We noticed that their drink menu also included a variety of wines as well as some tempting cocktails, such as the Ginger Basil Drop, that we would definitely sample on a second visit.\u003c/p>\n\u003cp>For the main course, we chose top-rated items, such as the Dragon Fire Garlic Noodles with jumbo prawns, the chicken curry with coconut rice, and the lemongrass curry stir-fry with mangoes and steak. My noodles with prawns were remarkably well seasoned with just the right amount of fire (I asked for a 3 on a hotness scale of 1-5). Meanwhile, my friend’s chicken curry was fine, but we certainly did not feel it deserved to be in bold on Dragon Rouge menu. She ended up being more enamored with my dish while I envied the guys’ their choice of the curried steak stir-fry. I almost never eat steak, but just one perfect forkful of the steak with bell pepper, mango, and coconut rice proved to be downright delicious. We all agreed that this dish was the best of the bunch and would highly recommend it to others.\u003c/p>\n\u003cp>We then settled on two desserts to wrap up our meal. The sweet, crispiness of the banana somosas paired very well with vanilla ice cream, and the brownie sundae was fresh out-of-the-oven and topped with coffee ice cream. They were each very satisfying on their own, but we would recommend enjoying these two desserts together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the end, we left the restaurant happy, and our friends, who live nearby, were already talking about returning sometime soon. Though my husband and I enjoyed this meal, we agreed that we would return if we happened to be in the area, but we wouldn’t make the trek from San Francisco simply to dine at Dragon Rouge.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
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"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": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"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 />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"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",
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}
},
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"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",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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": {
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"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"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"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.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"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": {
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"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",
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},
"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"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": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"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",
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"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"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",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
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"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",
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"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.",
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