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"content": "\u003cp>\u003cstrong>Sichuan Fortune House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4417\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4376\">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/cp510iPod.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/40/2010/10/rhonda-yee.jpg\" alt=\"Rhoda Yee\" title=\"Rhoda Yee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rhoda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Cooking Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sichuan Fortune House\u003cbr>\n\u003cstrong>Reviewed Sichuan Fortune House:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is a gem among all the Chinese restaurants in this area because of its authentic Sichuan cuisine! I’ve been coming here for over two years and all of my friends and colleagues to it — without exception, they all loved the food.\u003c/p>\n\u003cp>Sichuan cooking is characterized by the term, “ma la.” “La” is spicy hotness from chiles, especially in terms of frying or stir-frying dried chiles in hot oil. “Ma” is the numbing sensation one gets from the use of a particular spice called Sichuan peppercorn, which is grown in Sichuan China. Some of the following dishes we ordered exemplified the “ma la” concept.\u003c/p>\n\u003cp>To start us off, we were given a small plate of marinated Napa cabbage (spicy) with fried peanuts to nibble as we decide what to order.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>West Sichuan Style Fish Fillet Soup: The soup was covered with dry chiles that had been fried. The waitress skimmed them off before serving us the soup. Thank goodness! No way could we have eaten the chilies. The flavorful soup had a hint of chile flavor with the most tender fish fillets, clear mung bean noodles, and slivered ginger. Very unusual.\u003c/p>\n\u003cp>Sichuan Country Style Chicken (a cold plate): Succulent pieces of chicken with slivered green onions in a slightly spicy hoisin sauce. If you are adventurous, they also have other cold plates using organ meats such as tongue, tripe, kidneys, etc., and all are exceptionally well seasoned, some with Sichuan peppercorn. These cold plates are generally not found in other restaurants offering Sichuan-style food.\u003c/p>\n\u003cp>Ma Po Tofu: Hot and spicy flavor with a lip-numbing sensation from the Sichuan peppercorn is what makes this regional dish so distinctive. It also has some whole, salted black beans to punch up the flavor. This is a meatless dish and is just like the ones I had in China. I always order this dish because no other restaurants I know come close to this authentic version. \u003c/p>\n\u003cp>Eggplant with Spicy Garlic Sauce: Rich and garlicky in flavor, meaty and velvety in texture. Yum!\u003cbr>\nDry Cooked Green Beans: Fresh and crunchy green beans that have been slightly fried with finely minced garlic and Sichuan pickled mustard greens. It is not a particularly spicy dish, so it provides relief from other more spicy entrees. There are many more non-spicy vegetables you can order, such as pea sprouts with garlic, stir a-choy (a kind of lettuce), stir-fried julienned potatoes (Yes, potatoes!), etc. All with crunchy textures and that are mildly seasoned.\u003c/p>\n\u003cp>Cumin Lamb: Tender, sliced lamb and vegetables, stir-fried and seasoned with cumin spices! You can also order this with beef. It is quite an unusual item, as most Chinese dishes do not use cumin. But this Middle Eastern spice came through the Silk Route long ago and is popular in some parts of China.\u003c/p>\n\u003cp>There are so many other dishes that we liked, such as the stir-fried tea-smoked Duck, which is my husband’s favorite. Their casserole dishes are definitely worth trying. The portion sizes were very generous. There were four people in our party, and the service was attentive and friendly, although some of the help are limited in their English. We missed Alan the owner, who, I was told, was taking his annual trip to China to gather more ideas and recipes. The decor and atmosphere was simple and tasteful. We had enough leftovers for lunch the next day! \u003c/p>\n\u003cp>So, including tax, and tip, it came to $16 per person. We did not order any drinks. Beer was available, and it would go very well with the spicy food. Notice we had 3 dishes that were vegetarian, because we had a friend who was a non-meat eater. The vegetarian dishes were so great, because tofu and rice combined make a perfect protein. The eggplant dish has such a rich mouthfeel that one does not miss eating meat at all! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/john-larson.jpg\" alt=\"John Larson\" title=\"John Larson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Courts Policy Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manor Coffee Shop\u003cbr>\n\u003cstrong>Reviewed Sichuan Fortune House:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’m not one of those San Franciscans who thinks that Pleasant Hill is either Pleasanton or so far away it’s almost the same as going to Sacramento, so I was excited to go to Pleasant Hill’s Sichuan Fortune House for dinner. On the Saturday night we went, it didn’t take at all long to get there — barely over 30 minutes. However, I will admit that when I first saw the Sichuan Fortune House right next to the Cigarettes! Outlet, the location made me a bit dubious. But the unprepossessing white building with the red lanterns had a certain downbeat charm, and they had a parking lot, so that alone earned them points. In addition, the restaurant is right off 680 and is easy to find. \u003c/p>\n\u003cp>Once inside, the décor is pleasant but nothing special; sort of like a former family-style restaurant after a little makeover. It is essentially a big open room with tables scattered about. There are a number of large tables to accommodate groups, and good, but not overly bright, lighting. What sets the Sichuan Fortune House apart, and fills the space with warmth, is the wonderful staff, who clearly care about the food they are serving and about making guests feel comfortable. And I was intrigued to try more Sichuan food, as I like both Vietnamese and Thai food for their spiciness and bright flavors. \u003c/p>\n\u003cp>We sat down to a pot of hot tea that was steeped and ready to pour, and a small dish of pickled vegetables — that tasted like mild kimchee — topped with sweetened peanuts, which was a delicious combination. The menu included some pretty varied choices with several pages of Sichuan dishes deemed, “Our Chef Specialty,” and an array of offal that the menu lists as “Exotic Sweetmeats” (which I think actually means candies and confections so don’t be surprised!) and cold plates like tripe and jelly fish. I didn’t eat any of the latter, but I was impressed they were available. \u003c/p>\n\u003cp>Soon a very charming man who appeared to be the manager/owner came and, learning that we had not been there before, set about helping us order. He was very helpful and told us that if anything was too spicy or we didn’t like it, we could send it back and we wouldn’t be charged. I have never heard anyone in a restaurant actually proactively state that type of guarantee, and I was impressed! \u003c/p>\n\u003cp>I don’t know if the kimchee-like vegetable dish was a litmus test to determine our spice tolerance, but the charming man did comment that we must not like spicy food because we hadn’t eaten a lot of it. On the contrary, I told him, we just hadn’t had a chance to enjoy it. We then went through a somewhat vague and nuanced back-and-forth (typical when you are in an unfamiliar restaurant that specializes in hot foods), where he tried to gauge our level of spice fear, and we tried to figure out if his “medium spicy” was Midwest medium spicy (i.e., tepid) or Bangkok medium spicy (i.e., volcanic). Although throughout the meal I did feel a systemic warming (beads of perspiration formed on my forehead) rather than mouth burning, in the end the food overall could have been dialed up a few degrees.\u003c/p>\n\u003cp>We started with the beef pancake, beef and scallions in a crispy sesame pancake with plum sauce spread inside, and the spicy Sichuan wontons in the homemade spicy garlic sauce. The pancake was fine, but the sauce needed to be spread evenly throughout, because some places were bland where there was no sauce. This can be remedied by serving a little plum sauce on the side. The wontons were outstanding, and, because it was so delicious, I kept the sauce for the rest of the meal. However, while the sauce was well seasoned, it was not really what I would call “spicy.” \u003c/p>\n\u003cp>We shared three main courses and a side of vegetables and, given the generous portion sizes, that was more than enough food for three. The food came out quickly, and the service was very cordial and efficient. We had the Black Pepper Beef Clay Pot, which was outstanding, and our favorite dish overall. They took tender beef strips and humble black pepper and really made them sing. We also ordered a side dish of sautéed green pea sprouts. They tasted just like snow peas, but were leafy in form and were simple and delicious and a great complement to the beef. \u003c/p>\n\u003cp>We also shared two other entrees, the seafood clay pot and the 20 Spice Pork Shoulders. The seafood clay pot was really more of a tofu clay pot with some seafood thrown in for flavor, but at $13.00, I guess I shouldn’t have expected a seaside feast, and the creamy fried tofu pieces and vegetables were very good. The 20 Spice Pork Shoulders took longer to prepare, and when it did appear it provided a bit of spectacle. The skin of the pork had become almost black and gelatinized (it resembled the skin of uncooked monkfish), and our gentleman guide took the meat off the bones — reserving them for the dog’s later enjoyment (sweet) — and mixed the whole thing together with the bok choy. This was, admittedly, not the most appetizing concoction for one of us, but I thought the meat was very tender and tasted good. \u003c/p>\n\u003cp>The strange thing about these two dishes is that they were probably two of the most dissimilar looking dishes on the menu and yet they tasted oddly similar. The underlying flavor of the sauces seemed to be the same and, again, the pork was not particularly spicy, which may have been because they backed off on the fire for our dish or because that’s the way it is prepared.\u003c/p>\n\u003cp>There were no beverages listed on the menu, but judging by the boxes stacked in the entry hall it seemed the only beer they had was Tsingtao, and I enjoyed a frosty one. I also saw someone drinking wine, so it is probably available for the asking, along with soda and milk. \u003c/p>\n\u003cp>Overall, Sichuan Fortune House offers good bang for the buck (the pork was the second most expensive dish on the menu at only $18.00), the welcome is second to none, the staff are quick, responsive, and nice, and the menu is extensive and intriguing. You really feel that they want people to explore, learn about, and experience Sichuan cooking. If I were in the area I might go back for the Black Pepper Beef and to try some other Sichuan specialties. Just make sure that your first time there, you make sure to let them know you are comfortable with spice, so they don’t hold back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/maroun-antoine-alsayah.jpg\" alt=\"Maroun Antoine Alsayah\" title=\"Maroun Antoine Alsayah\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maroun\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Concierge\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> L’Ardoise Bistro\u003cbr>\n\u003cstrong>Reviewed Sichuan Fortune House:\u003c/strong> Saturday, April 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs we were making the trek with some friends from San Francisco to Pleasant Hill, I couldn’t help thinking, “Why would a suburban restaurant I have never heard of make it onto anyone’s ‘Favorite Places to Eat’ list?” My snobby San Francisco attitude had kicked in at full force, but as the long drive went on, I decided to just give it a go without having preconceived expectations. “I’m here, I might as well. Something about it has to be good,” I thought. \u003c/p>\n\u003cp>The exterior of the place is nothing to write home about, and neither is the interior, for that matter. Strong, interrogation-style lighting, plain walls with a few scattered paintings; a serving station with plate settings strangely plunked smack-dab in the middle of the restaurant; cases of beer lining the hallway. But who cares about that! Let’s look at the menu. Aha! So surprising it was to see many exotic options on there. One would expect 300 + items, as is usually the case at a Chinese eatery, but the menu choices at Sichaun Fortune House were nothing like anything we had experienced before. \u003c/p>\n\u003cp>Crispy beef; succulent shrimp; a delicious cilantro-beef soup with egg; beer duck in a clay pot; Beijing pork; hot and sour soup…the list went on and on. By the way, all the items I just mentioned were immediately ordered by our hungry group. The beef was a clear winner, so was the shrimp, the spices and consistency of which were a delight to everyone at our table. Same goes for the soups. The hot and sour soup was just outstanding, and with just the right balance of flavors.\u003c/p>\n\u003cp>The place was abuzz with groups of Chinese patrons — an automatic stamp of approval in my opinion, for a Chinese restaurant — as well as customers from various other origins. Service was brisk, but not hurried. We had 3 people waiting on us hand-and-foot, which is quite unusual for this type of restaurant and in a suburban area like Pleasant Hill. \u003c/p>\n\u003cp>The staff gladly recommended their favorite sides and sauces to go with our choices, and really made us feel like we were dining at a very expensive restaurant, which brings me to my next point: the cost! By the end of dinner, it seemed as if we had ordered the entire menu, but when it was time to settle, the bill came to just about $135 for 5 of us with beverages, tax, and tip included! That, to me, represents incredible value for money, considering the superior quality of the food.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If I find myself in the area again, I’d pick Sichuan Fortune House for its phenomenal food, and friendly, casual atmosphere.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Rhonda:\u003c/strong> \"This is a gem among all the Chinese restaurants in this area because of its authentic Sichuan cuisine!\" \r\n\u003cstrong>John:\u003c/strong> \"Overall, Sichuan Fortune House offers good bang for the buck, the welcome is second to none, the staff are quick, responsive, and nice, and the menu is extensive and intriguing.\"\r\n\u003cstrong>Maroun:\u003c/strong> \"That, to me, represents incredible value for money, considering the superior quality of the food.\"\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sichuan Fortune House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4417\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4376\">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/cp510iPod.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/40/2010/10/rhonda-yee.jpg\" alt=\"Rhoda Yee\" title=\"Rhoda Yee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rhoda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Cooking Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sichuan Fortune House\u003cbr>\n\u003cstrong>Reviewed Sichuan Fortune House:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is a gem among all the Chinese restaurants in this area because of its authentic Sichuan cuisine! I’ve been coming here for over two years and all of my friends and colleagues to it — without exception, they all loved the food.\u003c/p>\n\u003cp>Sichuan cooking is characterized by the term, “ma la.” “La” is spicy hotness from chiles, especially in terms of frying or stir-frying dried chiles in hot oil. “Ma” is the numbing sensation one gets from the use of a particular spice called Sichuan peppercorn, which is grown in Sichuan China. Some of the following dishes we ordered exemplified the “ma la” concept.\u003c/p>\n\u003cp>To start us off, we were given a small plate of marinated Napa cabbage (spicy) with fried peanuts to nibble as we decide what to order.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>West Sichuan Style Fish Fillet Soup: The soup was covered with dry chiles that had been fried. The waitress skimmed them off before serving us the soup. Thank goodness! No way could we have eaten the chilies. The flavorful soup had a hint of chile flavor with the most tender fish fillets, clear mung bean noodles, and slivered ginger. Very unusual.\u003c/p>\n\u003cp>Sichuan Country Style Chicken (a cold plate): Succulent pieces of chicken with slivered green onions in a slightly spicy hoisin sauce. If you are adventurous, they also have other cold plates using organ meats such as tongue, tripe, kidneys, etc., and all are exceptionally well seasoned, some with Sichuan peppercorn. These cold plates are generally not found in other restaurants offering Sichuan-style food.\u003c/p>\n\u003cp>Ma Po Tofu: Hot and spicy flavor with a lip-numbing sensation from the Sichuan peppercorn is what makes this regional dish so distinctive. It also has some whole, salted black beans to punch up the flavor. This is a meatless dish and is just like the ones I had in China. I always order this dish because no other restaurants I know come close to this authentic version. \u003c/p>\n\u003cp>Eggplant with Spicy Garlic Sauce: Rich and garlicky in flavor, meaty and velvety in texture. Yum!\u003cbr>\nDry Cooked Green Beans: Fresh and crunchy green beans that have been slightly fried with finely minced garlic and Sichuan pickled mustard greens. It is not a particularly spicy dish, so it provides relief from other more spicy entrees. There are many more non-spicy vegetables you can order, such as pea sprouts with garlic, stir a-choy (a kind of lettuce), stir-fried julienned potatoes (Yes, potatoes!), etc. All with crunchy textures and that are mildly seasoned.\u003c/p>\n\u003cp>Cumin Lamb: Tender, sliced lamb and vegetables, stir-fried and seasoned with cumin spices! You can also order this with beef. It is quite an unusual item, as most Chinese dishes do not use cumin. But this Middle Eastern spice came through the Silk Route long ago and is popular in some parts of China.\u003c/p>\n\u003cp>There are so many other dishes that we liked, such as the stir-fried tea-smoked Duck, which is my husband’s favorite. Their casserole dishes are definitely worth trying. The portion sizes were very generous. There were four people in our party, and the service was attentive and friendly, although some of the help are limited in their English. We missed Alan the owner, who, I was told, was taking his annual trip to China to gather more ideas and recipes. The decor and atmosphere was simple and tasteful. We had enough leftovers for lunch the next day! \u003c/p>\n\u003cp>So, including tax, and tip, it came to $16 per person. We did not order any drinks. Beer was available, and it would go very well with the spicy food. Notice we had 3 dishes that were vegetarian, because we had a friend who was a non-meat eater. The vegetarian dishes were so great, because tofu and rice combined make a perfect protein. The eggplant dish has such a rich mouthfeel that one does not miss eating meat at all! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/john-larson.jpg\" alt=\"John Larson\" title=\"John Larson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Courts Policy Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manor Coffee Shop\u003cbr>\n\u003cstrong>Reviewed Sichuan Fortune House:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’m not one of those San Franciscans who thinks that Pleasant Hill is either Pleasanton or so far away it’s almost the same as going to Sacramento, so I was excited to go to Pleasant Hill’s Sichuan Fortune House for dinner. On the Saturday night we went, it didn’t take at all long to get there — barely over 30 minutes. However, I will admit that when I first saw the Sichuan Fortune House right next to the Cigarettes! Outlet, the location made me a bit dubious. But the unprepossessing white building with the red lanterns had a certain downbeat charm, and they had a parking lot, so that alone earned them points. In addition, the restaurant is right off 680 and is easy to find. \u003c/p>\n\u003cp>Once inside, the décor is pleasant but nothing special; sort of like a former family-style restaurant after a little makeover. It is essentially a big open room with tables scattered about. There are a number of large tables to accommodate groups, and good, but not overly bright, lighting. What sets the Sichuan Fortune House apart, and fills the space with warmth, is the wonderful staff, who clearly care about the food they are serving and about making guests feel comfortable. And I was intrigued to try more Sichuan food, as I like both Vietnamese and Thai food for their spiciness and bright flavors. \u003c/p>\n\u003cp>We sat down to a pot of hot tea that was steeped and ready to pour, and a small dish of pickled vegetables — that tasted like mild kimchee — topped with sweetened peanuts, which was a delicious combination. The menu included some pretty varied choices with several pages of Sichuan dishes deemed, “Our Chef Specialty,” and an array of offal that the menu lists as “Exotic Sweetmeats” (which I think actually means candies and confections so don’t be surprised!) and cold plates like tripe and jelly fish. I didn’t eat any of the latter, but I was impressed they were available. \u003c/p>\n\u003cp>Soon a very charming man who appeared to be the manager/owner came and, learning that we had not been there before, set about helping us order. He was very helpful and told us that if anything was too spicy or we didn’t like it, we could send it back and we wouldn’t be charged. I have never heard anyone in a restaurant actually proactively state that type of guarantee, and I was impressed! \u003c/p>\n\u003cp>I don’t know if the kimchee-like vegetable dish was a litmus test to determine our spice tolerance, but the charming man did comment that we must not like spicy food because we hadn’t eaten a lot of it. On the contrary, I told him, we just hadn’t had a chance to enjoy it. We then went through a somewhat vague and nuanced back-and-forth (typical when you are in an unfamiliar restaurant that specializes in hot foods), where he tried to gauge our level of spice fear, and we tried to figure out if his “medium spicy” was Midwest medium spicy (i.e., tepid) or Bangkok medium spicy (i.e., volcanic). Although throughout the meal I did feel a systemic warming (beads of perspiration formed on my forehead) rather than mouth burning, in the end the food overall could have been dialed up a few degrees.\u003c/p>\n\u003cp>We started with the beef pancake, beef and scallions in a crispy sesame pancake with plum sauce spread inside, and the spicy Sichuan wontons in the homemade spicy garlic sauce. The pancake was fine, but the sauce needed to be spread evenly throughout, because some places were bland where there was no sauce. This can be remedied by serving a little plum sauce on the side. The wontons were outstanding, and, because it was so delicious, I kept the sauce for the rest of the meal. However, while the sauce was well seasoned, it was not really what I would call “spicy.” \u003c/p>\n\u003cp>We shared three main courses and a side of vegetables and, given the generous portion sizes, that was more than enough food for three. The food came out quickly, and the service was very cordial and efficient. We had the Black Pepper Beef Clay Pot, which was outstanding, and our favorite dish overall. They took tender beef strips and humble black pepper and really made them sing. We also ordered a side dish of sautéed green pea sprouts. They tasted just like snow peas, but were leafy in form and were simple and delicious and a great complement to the beef. \u003c/p>\n\u003cp>We also shared two other entrees, the seafood clay pot and the 20 Spice Pork Shoulders. The seafood clay pot was really more of a tofu clay pot with some seafood thrown in for flavor, but at $13.00, I guess I shouldn’t have expected a seaside feast, and the creamy fried tofu pieces and vegetables were very good. The 20 Spice Pork Shoulders took longer to prepare, and when it did appear it provided a bit of spectacle. The skin of the pork had become almost black and gelatinized (it resembled the skin of uncooked monkfish), and our gentleman guide took the meat off the bones — reserving them for the dog’s later enjoyment (sweet) — and mixed the whole thing together with the bok choy. This was, admittedly, not the most appetizing concoction for one of us, but I thought the meat was very tender and tasted good. \u003c/p>\n\u003cp>The strange thing about these two dishes is that they were probably two of the most dissimilar looking dishes on the menu and yet they tasted oddly similar. The underlying flavor of the sauces seemed to be the same and, again, the pork was not particularly spicy, which may have been because they backed off on the fire for our dish or because that’s the way it is prepared.\u003c/p>\n\u003cp>There were no beverages listed on the menu, but judging by the boxes stacked in the entry hall it seemed the only beer they had was Tsingtao, and I enjoyed a frosty one. I also saw someone drinking wine, so it is probably available for the asking, along with soda and milk. \u003c/p>\n\u003cp>Overall, Sichuan Fortune House offers good bang for the buck (the pork was the second most expensive dish on the menu at only $18.00), the welcome is second to none, the staff are quick, responsive, and nice, and the menu is extensive and intriguing. You really feel that they want people to explore, learn about, and experience Sichuan cooking. If I were in the area I might go back for the Black Pepper Beef and to try some other Sichuan specialties. Just make sure that your first time there, you make sure to let them know you are comfortable with spice, so they don’t hold back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/maroun-antoine-alsayah.jpg\" alt=\"Maroun Antoine Alsayah\" title=\"Maroun Antoine Alsayah\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maroun\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Concierge\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> L’Ardoise Bistro\u003cbr>\n\u003cstrong>Reviewed Sichuan Fortune House:\u003c/strong> Saturday, April 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs we were making the trek with some friends from San Francisco to Pleasant Hill, I couldn’t help thinking, “Why would a suburban restaurant I have never heard of make it onto anyone’s ‘Favorite Places to Eat’ list?” My snobby San Francisco attitude had kicked in at full force, but as the long drive went on, I decided to just give it a go without having preconceived expectations. “I’m here, I might as well. Something about it has to be good,” I thought. \u003c/p>\n\u003cp>The exterior of the place is nothing to write home about, and neither is the interior, for that matter. Strong, interrogation-style lighting, plain walls with a few scattered paintings; a serving station with plate settings strangely plunked smack-dab in the middle of the restaurant; cases of beer lining the hallway. But who cares about that! Let’s look at the menu. Aha! So surprising it was to see many exotic options on there. One would expect 300 + items, as is usually the case at a Chinese eatery, but the menu choices at Sichaun Fortune House were nothing like anything we had experienced before. \u003c/p>\n\u003cp>Crispy beef; succulent shrimp; a delicious cilantro-beef soup with egg; beer duck in a clay pot; Beijing pork; hot and sour soup…the list went on and on. By the way, all the items I just mentioned were immediately ordered by our hungry group. The beef was a clear winner, so was the shrimp, the spices and consistency of which were a delight to everyone at our table. Same goes for the soups. The hot and sour soup was just outstanding, and with just the right balance of flavors.\u003c/p>\n\u003cp>The place was abuzz with groups of Chinese patrons — an automatic stamp of approval in my opinion, for a Chinese restaurant — as well as customers from various other origins. Service was brisk, but not hurried. We had 3 people waiting on us hand-and-foot, which is quite unusual for this type of restaurant and in a suburban area like Pleasant Hill. \u003c/p>\n\u003cp>The staff gladly recommended their favorite sides and sauces to go with our choices, and really made us feel like we were dining at a very expensive restaurant, which brings me to my next point: the cost! By the end of dinner, it seemed as if we had ordered the entire menu, but when it was time to settle, the bill came to just about $135 for 5 of us with beverages, tax, and tip included! That, to me, represents incredible value for money, considering the superior quality of the food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Addis Ethiopian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAddis Ethiopian Restaurant was my recommendation, and it is one of my favorite restaurants in the Bay Area. I find that Ethiopian Cuisine doesn’t have the same following in the Bay Area as Thai or Indian, for example, and that’s a shame. I have long had affection for Ethiopian-style dining, and I find that Addis is one of the best examples of it that I have encountered.\u003c/p>\n\u003cp>Following Ethiopian dining style, all dishes in Addis come served family style on a big metal plate covered by injera — a spongy and a bit sour Ethiopian pancake. There is no silverware, you use generous helpings of injera to pick up and eat the yummy food. Eating with your fingers and sharing the same dishes creates a very friendly atmosphere at the table. We always come to Addis with friends, and it has always been a fun and delicious atmosphere.\u003c/p>\n\u003cp>Ethiopian cuisine mainly consists of meat, fish, and vegetable stews. The flavoring is somewhat Indian in style, but much milder, yet still spicy. Addis does the food well. It is not gourmet eating, but rather amazing comfort food, easily shared and easily enjoyed at incredibly reasonable price. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At our last visit, we had their famous vegetarian combo — the restaurant has been voted as best vegetarian food in the east bay — which included collard greens, potatoes, spicy lentils, and chickpeas. All of these were amazingly flavorful, and the dish comes with a salad and homemade Ethiopian fish. We also had zilzil tibs –marinated and grilled pieces of beef — again, perfectly flavorful and tender and served with a side of Ethiopian spicy sauce. We shared fish tibs — one of the few seafood items on the menu. Addis does seafood really well. These were perfectly flaky pieces of fish in a spicy sauce. The sauce wasn’t too overwhelming. A 10-year-old in our group was particularly fond of these tibs. We also had yasega wot — pieces of beef slow cooked in spicy sauce — which was perfectly flaky and juicy. We have been to Addis many times and the food never disappoints.\u003c/p>\n\u003cp>Addis is great for both an Ethiopian food novice, and an aficionado of the cuisine. I have brought my mom and 85-year-old grandmother to Addis, and they have instantly become Ethiopian cuisine converts. There is something so fun about eating with one’s hands, and the atmosphere of the restaurant is so easygoing and relaxing that the experience immediately puts everyone at ease. The service is also very good. The waitresses are very patient with people who might be unfamiliar with the cuisine and they never hesitate to offer an opinion on food selection.\u003c/p>\n\u003cp>If you like Ethiopian or always wanted to try Ethiopian, get a few friends together, go to Addis, drink honey wine, and enjoy delicious food. It is as good as it gets!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Monday, April 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAddis Ethiopian Restaurant is easy to locate, as it sits on a corner of busy Telegraph Avenue on the Oakland side of the Berkeley/Oakland border. Parking is easy in the neighborhood, though the restaurant does have a small lot that accommodates half a dozen cars. You enter the restaurant through a row of crash barriers at the front door, probably the result of too many people failing to negotiate their exit from the small lot. The interior is pleasantly light, though during the course of our meal the lights were continually dimmed until the point when the waitress delivered small votives in red glass holders to each table in the darkened room. Tables are separated by attractive bamboo screens to lend an air of privacy. The tables are bare of any place settings, but include a bud vase with carnations.\u003c/p>\n\u003cp>The patrons on a Monday night included Ethiopian couples and families looking for comfort food, and groups of grad students looking for a good deal.\u003c/p>\n\u003cp>The menu carries three suggested appetizers and a large selection of meat and vegetarian dishes. Wine, beer and tea are available, with Ethiopian specialties prominent. \u003c/p>\n\u003cp>My dining partner and I were interested in the kifto, a minced raw meat dish. We added optional collard greens and soft white cheese to the mix. We also ordered a lamb dish, which I believe was called alicha. For a vegetable, we chose eggplant. All meals are served on a communal platter with a chopped lettuce and tomato salad, spice pools, and a basket of injera, which serves as your fork and spoon. The injera has the texture of a wet chamois cloth, but it tears easily into pocket-sized pieces to scoop the food. The taste of the injera, however, is shamwow! It has a great sourdough flavor, but does not overwhelm the food it is supporting. After our order, we were delivered our tea, which came as a tea bag and a glass of hot, spiced water. Simple, but flavorful. \u003c/p>\n\u003cp>Ethiopian food is prepared to order, so expect a wait. Our experience was reasonable. Only once did I see a platter leave the kitchen that I expected to be ours that was not. Happily, our meal was the next out. I would suggest going with friends intent on conversation, and the time will pass quickly. \u003c/p>\n\u003cp>The aromas that filled the restaurant since we entered now wafted from our own table. Our favorite entrée was the kifto. The meat was nicely seasoned and was melt-in-your mouth tender. The collards and cheese were a fine addition. Because we were unfamiliar with the menu, we made the error of ordering two dishes — the lamb and eggplant — with a similar spice base. This made the platter monochromatic, both in color and flavor. The eggplant was creamy and stood up well to the rich spices. The lamb pieces were tasty but overcooked, so they were tough. Some pieces contained gristle, which detracted from the dish. I was glad to have the chopped lettuce available to add some cool crunch to the spice.\u003c/p>\n\u003cp>We were not offered dessert, but we were so stuffed we would not have ordered it anyway. The waitress refilled our tea glasses with hot water, and we milked a little more flavor out of our original tea bags. It was a nice way to settle the meal as we waited for our check. The next best surprise comes with the bill. We couldn’t believe how small it was. Wow!\u003c/p>\n\u003cp>This is a restaurant I would love to return to. I would definitely go with more people. Four to six would be a good number to increase the variety of entrees on the platter. An added bonus is that if, an hour later, you want a reminder of your delicious meal…just smell your fingers.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Okay, so you’ve got to stick with me as I begin this review, because it’s not going to sound good, but that’s not the case. Addis Ethiopian Restaurant is located on ever-popular Telegraph Avenue in Oakland. Let’s just say the exact area is not a place known for a whole lot of foot traffic or window shopping. The neighborhood was a better place to go with my gritty girlfriend, not so much my mother. This restaurant is clearly a destination you need to know about, because the outside is very modest and could easily be passed if you didn’t know it was there.\u003c/p>\n\u003cp>We arrived at 5:30 PM, and there was plenty of street parking available. On the way out, we realized there was also a small parking lot. It was easy to find, easy to park, and we’d soon find out it was also very easy to dine there. When we walked in, the host told us to sit wherever we’d like. Although early, about half of the restaurant was already full and some take-out meals were on their way out the door. The restaurant was clearly busy, but the servers/hosts were calm, cool, and collected. I may be jumping ahead a bit in the review, but I want to note that all of the servers had a hand in helping us at some point, and they worked together as a team. This small aspect helped to make the entire atmosphere pleasant. Additionally, world music was playing at an appropriate level in the background, My girlfriend Julie wanted to make sure I noted the good music. \u003c/p>\n\u003cp>Here’s where I’m going to start looking very ill-versed on anything Ethiopian. We had an appetizer, and it was a vegetarian appetizer. We also had the vegetarian combination and the meat combination plates for dinner. For dessert, we had baklava and pecan pie with vanilla ice cream. Julie also had spiced tea. Everything was unique and new to me, except the pie. Pie is very familiar to me. The food was fresh, and the presentation was colorful and fun. The eating with the hands part was also a good time because how often do you get to do that, right? \u003c/p>\n\u003cp>However, I’m not going to recommend this for a first date, because food ends up in odd places when utensils aren’t involved. I don’t know, maybe that’s good. Anyhow, we ate and we ate a lot. I ate many things I don’t know how to pronounce, and I’m not even sure what they were, but I liked it that way. I knew I liked it, and that was good enough for me.\u003c/p>\n\u003cp>I must mention the bread-pancake-thing called injera. I found the name on their website, and yes, it was on the menu too. If you have curiosity about Ethiopian food, you’ll find some good information on their website. Injera is some odd stuff, and an acquired taste. The fermented sourdough teff batter, which gives this airy pancake bread a tangy flavor, is really different. The tang is a unique flavor, and the use of injera to scoop up the food is a unique dining experience. I’m still thinking about it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Before our tasty desserts were done, the place was full. It was also full of life. The tables consisted of young families, older couples, college students, and friends. If you enjoy people watching, it is fun to see so many different walks of life. Overall, we were very impressed by the entire dining experience, especially since I would have never picked this restaurant on my own. It was a delightful surprise.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Addis Ethiopian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAddis Ethiopian Restaurant was my recommendation, and it is one of my favorite restaurants in the Bay Area. I find that Ethiopian Cuisine doesn’t have the same following in the Bay Area as Thai or Indian, for example, and that’s a shame. I have long had affection for Ethiopian-style dining, and I find that Addis is one of the best examples of it that I have encountered.\u003c/p>\n\u003cp>Following Ethiopian dining style, all dishes in Addis come served family style on a big metal plate covered by injera — a spongy and a bit sour Ethiopian pancake. There is no silverware, you use generous helpings of injera to pick up and eat the yummy food. Eating with your fingers and sharing the same dishes creates a very friendly atmosphere at the table. We always come to Addis with friends, and it has always been a fun and delicious atmosphere.\u003c/p>\n\u003cp>Ethiopian cuisine mainly consists of meat, fish, and vegetable stews. The flavoring is somewhat Indian in style, but much milder, yet still spicy. Addis does the food well. It is not gourmet eating, but rather amazing comfort food, easily shared and easily enjoyed at incredibly reasonable price. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At our last visit, we had their famous vegetarian combo — the restaurant has been voted as best vegetarian food in the east bay — which included collard greens, potatoes, spicy lentils, and chickpeas. All of these were amazingly flavorful, and the dish comes with a salad and homemade Ethiopian fish. We also had zilzil tibs –marinated and grilled pieces of beef — again, perfectly flavorful and tender and served with a side of Ethiopian spicy sauce. We shared fish tibs — one of the few seafood items on the menu. Addis does seafood really well. These were perfectly flaky pieces of fish in a spicy sauce. The sauce wasn’t too overwhelming. A 10-year-old in our group was particularly fond of these tibs. We also had yasega wot — pieces of beef slow cooked in spicy sauce — which was perfectly flaky and juicy. We have been to Addis many times and the food never disappoints.\u003c/p>\n\u003cp>Addis is great for both an Ethiopian food novice, and an aficionado of the cuisine. I have brought my mom and 85-year-old grandmother to Addis, and they have instantly become Ethiopian cuisine converts. There is something so fun about eating with one’s hands, and the atmosphere of the restaurant is so easygoing and relaxing that the experience immediately puts everyone at ease. The service is also very good. The waitresses are very patient with people who might be unfamiliar with the cuisine and they never hesitate to offer an opinion on food selection.\u003c/p>\n\u003cp>If you like Ethiopian or always wanted to try Ethiopian, get a few friends together, go to Addis, drink honey wine, and enjoy delicious food. It is as good as it gets!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Monday, April 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAddis Ethiopian Restaurant is easy to locate, as it sits on a corner of busy Telegraph Avenue on the Oakland side of the Berkeley/Oakland border. Parking is easy in the neighborhood, though the restaurant does have a small lot that accommodates half a dozen cars. You enter the restaurant through a row of crash barriers at the front door, probably the result of too many people failing to negotiate their exit from the small lot. The interior is pleasantly light, though during the course of our meal the lights were continually dimmed until the point when the waitress delivered small votives in red glass holders to each table in the darkened room. Tables are separated by attractive bamboo screens to lend an air of privacy. The tables are bare of any place settings, but include a bud vase with carnations.\u003c/p>\n\u003cp>The patrons on a Monday night included Ethiopian couples and families looking for comfort food, and groups of grad students looking for a good deal.\u003c/p>\n\u003cp>The menu carries three suggested appetizers and a large selection of meat and vegetarian dishes. Wine, beer and tea are available, with Ethiopian specialties prominent. \u003c/p>\n\u003cp>My dining partner and I were interested in the kifto, a minced raw meat dish. We added optional collard greens and soft white cheese to the mix. We also ordered a lamb dish, which I believe was called alicha. For a vegetable, we chose eggplant. All meals are served on a communal platter with a chopped lettuce and tomato salad, spice pools, and a basket of injera, which serves as your fork and spoon. The injera has the texture of a wet chamois cloth, but it tears easily into pocket-sized pieces to scoop the food. The taste of the injera, however, is shamwow! It has a great sourdough flavor, but does not overwhelm the food it is supporting. After our order, we were delivered our tea, which came as a tea bag and a glass of hot, spiced water. Simple, but flavorful. \u003c/p>\n\u003cp>Ethiopian food is prepared to order, so expect a wait. Our experience was reasonable. Only once did I see a platter leave the kitchen that I expected to be ours that was not. Happily, our meal was the next out. I would suggest going with friends intent on conversation, and the time will pass quickly. \u003c/p>\n\u003cp>The aromas that filled the restaurant since we entered now wafted from our own table. Our favorite entrée was the kifto. The meat was nicely seasoned and was melt-in-your mouth tender. The collards and cheese were a fine addition. Because we were unfamiliar with the menu, we made the error of ordering two dishes — the lamb and eggplant — with a similar spice base. This made the platter monochromatic, both in color and flavor. The eggplant was creamy and stood up well to the rich spices. The lamb pieces were tasty but overcooked, so they were tough. Some pieces contained gristle, which detracted from the dish. I was glad to have the chopped lettuce available to add some cool crunch to the spice.\u003c/p>\n\u003cp>We were not offered dessert, but we were so stuffed we would not have ordered it anyway. The waitress refilled our tea glasses with hot water, and we milked a little more flavor out of our original tea bags. It was a nice way to settle the meal as we waited for our check. The next best surprise comes with the bill. We couldn’t believe how small it was. Wow!\u003c/p>\n\u003cp>This is a restaurant I would love to return to. I would definitely go with more people. Four to six would be a good number to increase the variety of entrees on the platter. An added bonus is that if, an hour later, you want a reminder of your delicious meal…just smell your fingers.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Okay, so you’ve got to stick with me as I begin this review, because it’s not going to sound good, but that’s not the case. Addis Ethiopian Restaurant is located on ever-popular Telegraph Avenue in Oakland. Let’s just say the exact area is not a place known for a whole lot of foot traffic or window shopping. The neighborhood was a better place to go with my gritty girlfriend, not so much my mother. This restaurant is clearly a destination you need to know about, because the outside is very modest and could easily be passed if you didn’t know it was there.\u003c/p>\n\u003cp>We arrived at 5:30 PM, and there was plenty of street parking available. On the way out, we realized there was also a small parking lot. It was easy to find, easy to park, and we’d soon find out it was also very easy to dine there. When we walked in, the host told us to sit wherever we’d like. Although early, about half of the restaurant was already full and some take-out meals were on their way out the door. The restaurant was clearly busy, but the servers/hosts were calm, cool, and collected. I may be jumping ahead a bit in the review, but I want to note that all of the servers had a hand in helping us at some point, and they worked together as a team. This small aspect helped to make the entire atmosphere pleasant. Additionally, world music was playing at an appropriate level in the background, My girlfriend Julie wanted to make sure I noted the good music. \u003c/p>\n\u003cp>Here’s where I’m going to start looking very ill-versed on anything Ethiopian. We had an appetizer, and it was a vegetarian appetizer. We also had the vegetarian combination and the meat combination plates for dinner. For dessert, we had baklava and pecan pie with vanilla ice cream. Julie also had spiced tea. Everything was unique and new to me, except the pie. Pie is very familiar to me. The food was fresh, and the presentation was colorful and fun. The eating with the hands part was also a good time because how often do you get to do that, right? \u003c/p>\n\u003cp>However, I’m not going to recommend this for a first date, because food ends up in odd places when utensils aren’t involved. I don’t know, maybe that’s good. Anyhow, we ate and we ate a lot. I ate many things I don’t know how to pronounce, and I’m not even sure what they were, but I liked it that way. I knew I liked it, and that was good enough for me.\u003c/p>\n\u003cp>I must mention the bread-pancake-thing called injera. I found the name on their website, and yes, it was on the menu too. If you have curiosity about Ethiopian food, you’ll find some good information on their website. Injera is some odd stuff, and an acquired taste. The fermented sourdough teff batter, which gives this airy pancake bread a tangy flavor, is really different. The tang is a unique flavor, and the use of injera to scoop up the food is a unique dining experience. I’m still thinking about it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before our tasty desserts were done, the place was full. It was also full of life. The tables consisted of young families, older couples, college students, and friends. If you enjoy people watching, it is fun to see so many different walks of life. Overall, we were very impressed by the entire dining experience, especially since I would have never picked this restaurant on my own. It was a delightful surprise.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Babalou’s Mediterranean Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4096\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/40/2010/10/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Wednesday, April 4, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBabalou’s is the best place in Walnut Creek for consistently fresh, fast, inexpensive, and delicious Mediterranean food. I go there when I need food NOW and don’t want to worry about whether or not it will be good. My visit for \u003cem>Check, Please!\u003c/em> was no exception.\u003c/p>\n\u003cp>I was looking forward to trying a variety of dishes, so I picked up my sister and headed downtown. It was a weeknight, and we found a parking spot practically across the street. Upon entering Babalou’s I was distracted, as usual, by the bright and amusing murals on the walls. The dancing characters with scenic backgrounds remind me that I’m somewhere unique, despite the slight chain restaurant feel of the layout. My sister had not been inside Babalou’s before, but she somehow managed to stay focused on the menu displayed above the deli case/kitchen/counter. A bench runs along the opposite wall of this skinny space with small tables and chairs completing the seating. Since I’m familiar with the menu (I’ve tried practically everything at least once), I took a moment to look at the kids’ menu with its funny paintings of meals arranged as faces. I reminded myself to borrow a kid someday soon so I can see if they really do arrange the food in faces.\u003c/p>\n\u003cp>It didn’t take long for the man behind the counter to determine that my sister was a newbie, and he quickly started offering us samples of all the salads in the glass case. He informed us that all of the dishes on the top shelf were vegan and proceeded to give us spoonful after spoonful of salads to try. His “famous” hummus was light and creamy, the baba ghanouj had a rich smoky flavor, the tabbouleh had plenty of parsley, and the cucumber salad was smothered in nutty tahini sauce. I was pleased that the mujaddara salad was generously flecked with small pieces of fried onion. mujaddara, a homey dish of lentils, brown rice, cucumber, and tomato is even more satisfying when there is a high ratio of caramelized/fried onions to salad. The standout salad for the night was the fool salad. My sister and I were both drawn to the intense garlic and lemon in this marinated fava and garbanzo bean dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After eating our appetizer of samples, we settled on the Mediterranean Combo and a Chicken Shawerma combo. We skipped the wine, beer, and Hansen soda offerings, opting for pomegranate juice instead. It came to us in stemless wine glasses — looking the part with it’s deep red color — and tasted like an actual pomegranate instead of the watered down stuff I’ve had elsewhere. Minutes later our food came out. We were both glad that my fiancé was waiting at home for the leftovers, because there was no way we were going to be able to eat everything in front of us. \u003c/p>\n\u003cp>The Mediterranean Combo came with the hummus, baba ghanouj, tabbouleh, cucumber salad, two dolmas, two falafel balls, and pita bread on the side. I’m not a huge fan of the pita bread (I think it’s one of the few things they don’t make in house, and it just isn’t on the same level as everything else), but it makes a great pouch for make-your-own veggie sandwiches. I opened the pita and stuffed it with almost every item on the plate. The falafel had the perfect crunchy exterior I expect from good falafel, and the interior was moist and flavorful. Only the dolmas didn’t make it in the sandwich. There was another dolma on the shawerma plate, so we each got one and a half. There may be better dolmas out there, but I still have a thing for the ones at Bablou’s. I had a difficult time splitting the third dolma both physically and mentally. As I cut through the grape leaf wrapping, the rice filling went in many directions with possibly a teeny tiny bit more making it onto my side.\u003cbr>\nWe ordered the chicken shawerma wrapped in a flatbread called lavash (the other choice was over rice) with the mujaddara and fool salad as our sides. My sister could hardly stop herself from eating all the fool salad, and I had to partake in a little sibling rivalry to get much of it. At least I know what to get her for her birthday next year! \u003c/p>\n\u003cp>The shawerma itself was good, but the chicken was not as flavorful as I was expecting it to be. When I do order meat, I usually get the lamb shawerma. I love that it’s made with Niman Ranch lamb, and that the flavors are powerful enough to stand up to the tangy tahini sauce, thinly sliced raw onion, and roasted tomatoes in the wrap. I found myself wishing we had ordered the lamb instead of chicken. \u003c/p>\n\u003cp>We ended our meal with a square of baklava. The phyllo was flaky, and the nut layer was dense. I thought it was a bit on the dry side, but preferred it to the overly sticky sweet baklava I’m used to. We ended up bringing a large square takeout container full of shawerma, salads, and pita bread home to my fiancé. I decided not to mention that he missed out on the fool salad, dolmas, and baklava. \u003c/p>\n\u003cp>I recommend Babalou’s to anyone who craves savory, fresh food on a budget. Normally, when I’m picking up something on the run, my bill is $10 or less. But you can also enjoy a more substantial meal (with lots of leftovers) for around $15. The staff makes you feel like a valued customer of their family business, even when it’s your first time. With flavors as bright and cheery as the murals on the walls, the food is satisfying and makes you feel like you made a healthy choice.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy Babalou’s experience is a classic, “You can’t judge a book by its cover” story. I was working in the East Bay this particular day and thought it would be a great opportunity to head over to Walnut Creek to check out Babalou’s. After combating a considerable amount of Friday night traffic, I picked my husband up at the Walnut Creek BART station, and we headed over. \n\u003cp>We circled for at least twenty minutes looking for parking (I was pretty frazzled at this point) and decided to give up and paid for parking at a lot across the street. We walked in and were surprised to find the place completely empty — not a single soul sitting down on a busy, unseasonably warm Friday night. The décor was a little bizarre as well. The walls were covered with strange murals (including Spock from \u003cem>Star Trek\u003c/em> smoking a hookah and SpongeBob SquarePants on a dolphin, just to name a few) that looked like they had been painted by a second grade art class. The chairs and tables looked very hard and an uninviting. \u003c/p>\n\u003cp>The gentleman behind the counter was extremely friendly and upbeat and got us our food in very short order. We were a little dubious to dig in, but all the trepidation melted away with the first bite of falafel and hummus. The falafel was light and crispy and had hint of sesame seeds and spice, unlike so many I’ve had that should be used for paper weights. I don’t know what they put in their hummus, but it was divine! Fluffy, creamy, garlicky, delicious goodness — without a doubt, the best I’ve ever had. Then there was the baba ghanouj! My husband hates eggplant, but we were both fighting over scraping the bottom of the container with our fingers when it was gone. It had intense, rich flavor but still managed to be delicate. Amazing.\u003c/p>\n\u003cp>Brian had the chicken shawerma wrapped in lavash for his entrée; I was lucky to get a bite. Thinly-sliced, marinated chicken, tomatoes, parsley, seasoned onions, and tahini sauce, the flavor combination was savory, decadent, and extremely satisfying. I had the eggplant napoleon, which was eggplant marinated in olive oil and stuffed with garlic, cilantro, and couscous. It was a good thing that we weren’t going out after this dinner because my garlic breath could have put down an elephant after that dish, but the intense garlic flavor made it so delicious I wish I had gotten two of them. \u003c/p>\n\u003cp>Finally, for dessert, we split the baklava and the burma. Not sure if these were made in house, but they were both really good.\u003c/p>\n\u003cp>I was impressed and surprised by how good the food was at Babalou’s, and wish it was in my neighborhood! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Saturday, April 24, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon entering Babalou’s, you’re immediately greeted with a casual and festive atmosphere. The first thing that grabs your eye will probably be the crazy mural that wraps around the walls of the bright restaurant; you’ll see such crazy scenes as people playing cards and using falafel as currency, Captain Spock smoking a hookah, and a kitschy snake charmer with a sign reminding you to not feed the snake. It’s clear that this restaurant doesn’t want you to take it too seriously.\u003c/p>\n\u003cp>Walking up to the counter, you’re met with a comprehensive menu with all sorts of combinations — from lamb to vegetarian to a “Greek burger” consisting of a burger chopped in half to lavash with tahini and cucumber — you’ll find all sorts of Greek favorites here. I chose to order the Lamb Shawerma Combo, while my partner ordered the Kefta Kebab Combo. I chose my two sides: classic hummus and pita, and a salad that I hadn’t heard of before, bakdonsieh, which is tahini with cucumbers, fresh garlic, lemon, and parsley, all mixed together and left to marinate. \u003c/p>\n\u003cp>The lamb shawerma was incredibly good. It tasted of very complex spices, and the spicy sauce accompanying it was delicious. The lavash that it was wrapped in was perfectly toasted to give it a little crispiness while still having a great chewiness to it. Just as good was the bakdonsieh, which went delicious both on the included pita and also on the shawerma sandwich itself. It added a cool creaminess that offset the spicy sauce, and the vegetables added another textural dimension. The dolmas and hummus were merely average, but complimented the rest of the dish well. I also tasted a bit of baba ghanouj, which tasted of perfectly roasted eggplant and was very well seasoned. \u003c/p>\n\u003cp>Finishing up, I tried a piece of baklava, which rates with the best baklava that I’ve ever had. Speaking with a server, I found out that the owner makes it himself offsite and brings it to the store daily. It definitely tasted homemade and had just the right mixture of flakiness on the top and sweet and savory cake on the bottom.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If I happened to be in Walnut Creek again, I would definitely return to Babalou’s. It wouldn’t necessarily draw me out of the City for it, but it’s definitely one of the best lunch and late-night options to be found in the East Bay. It was a thoroughly enjoyable meal.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Irene:\u003c/strong> \"I recommend Babalou's to anyone who craves savory, fresh food on a budget.\"\r\n\u003cstrong>Amy:\u003c/strong>\"The falafel was light and crispy and had hint of sesame seeds and spice, unlike so many I’ve had that should be used for paper weights. \"\r\n\u003cstrong>David:\u003c/strong> \"The lamb shawerma was incredibly good. It tasted of very complex spices, and the spicy sauce accompanying it was delicious.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Babalou’s Mediterranean Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4096\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/40/2010/10/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Wednesday, April 4, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBabalou’s is the best place in Walnut Creek for consistently fresh, fast, inexpensive, and delicious Mediterranean food. I go there when I need food NOW and don’t want to worry about whether or not it will be good. My visit for \u003cem>Check, Please!\u003c/em> was no exception.\u003c/p>\n\u003cp>I was looking forward to trying a variety of dishes, so I picked up my sister and headed downtown. It was a weeknight, and we found a parking spot practically across the street. Upon entering Babalou’s I was distracted, as usual, by the bright and amusing murals on the walls. The dancing characters with scenic backgrounds remind me that I’m somewhere unique, despite the slight chain restaurant feel of the layout. My sister had not been inside Babalou’s before, but she somehow managed to stay focused on the menu displayed above the deli case/kitchen/counter. A bench runs along the opposite wall of this skinny space with small tables and chairs completing the seating. Since I’m familiar with the menu (I’ve tried practically everything at least once), I took a moment to look at the kids’ menu with its funny paintings of meals arranged as faces. I reminded myself to borrow a kid someday soon so I can see if they really do arrange the food in faces.\u003c/p>\n\u003cp>It didn’t take long for the man behind the counter to determine that my sister was a newbie, and he quickly started offering us samples of all the salads in the glass case. He informed us that all of the dishes on the top shelf were vegan and proceeded to give us spoonful after spoonful of salads to try. His “famous” hummus was light and creamy, the baba ghanouj had a rich smoky flavor, the tabbouleh had plenty of parsley, and the cucumber salad was smothered in nutty tahini sauce. I was pleased that the mujaddara salad was generously flecked with small pieces of fried onion. mujaddara, a homey dish of lentils, brown rice, cucumber, and tomato is even more satisfying when there is a high ratio of caramelized/fried onions to salad. The standout salad for the night was the fool salad. My sister and I were both drawn to the intense garlic and lemon in this marinated fava and garbanzo bean dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After eating our appetizer of samples, we settled on the Mediterranean Combo and a Chicken Shawerma combo. We skipped the wine, beer, and Hansen soda offerings, opting for pomegranate juice instead. It came to us in stemless wine glasses — looking the part with it’s deep red color — and tasted like an actual pomegranate instead of the watered down stuff I’ve had elsewhere. Minutes later our food came out. We were both glad that my fiancé was waiting at home for the leftovers, because there was no way we were going to be able to eat everything in front of us. \u003c/p>\n\u003cp>The Mediterranean Combo came with the hummus, baba ghanouj, tabbouleh, cucumber salad, two dolmas, two falafel balls, and pita bread on the side. I’m not a huge fan of the pita bread (I think it’s one of the few things they don’t make in house, and it just isn’t on the same level as everything else), but it makes a great pouch for make-your-own veggie sandwiches. I opened the pita and stuffed it with almost every item on the plate. The falafel had the perfect crunchy exterior I expect from good falafel, and the interior was moist and flavorful. Only the dolmas didn’t make it in the sandwich. There was another dolma on the shawerma plate, so we each got one and a half. There may be better dolmas out there, but I still have a thing for the ones at Bablou’s. I had a difficult time splitting the third dolma both physically and mentally. As I cut through the grape leaf wrapping, the rice filling went in many directions with possibly a teeny tiny bit more making it onto my side.\u003cbr>\nWe ordered the chicken shawerma wrapped in a flatbread called lavash (the other choice was over rice) with the mujaddara and fool salad as our sides. My sister could hardly stop herself from eating all the fool salad, and I had to partake in a little sibling rivalry to get much of it. At least I know what to get her for her birthday next year! \u003c/p>\n\u003cp>The shawerma itself was good, but the chicken was not as flavorful as I was expecting it to be. When I do order meat, I usually get the lamb shawerma. I love that it’s made with Niman Ranch lamb, and that the flavors are powerful enough to stand up to the tangy tahini sauce, thinly sliced raw onion, and roasted tomatoes in the wrap. I found myself wishing we had ordered the lamb instead of chicken. \u003c/p>\n\u003cp>We ended our meal with a square of baklava. The phyllo was flaky, and the nut layer was dense. I thought it was a bit on the dry side, but preferred it to the overly sticky sweet baklava I’m used to. We ended up bringing a large square takeout container full of shawerma, salads, and pita bread home to my fiancé. I decided not to mention that he missed out on the fool salad, dolmas, and baklava. \u003c/p>\n\u003cp>I recommend Babalou’s to anyone who craves savory, fresh food on a budget. Normally, when I’m picking up something on the run, my bill is $10 or less. But you can also enjoy a more substantial meal (with lots of leftovers) for around $15. The staff makes you feel like a valued customer of their family business, even when it’s your first time. With flavors as bright and cheery as the murals on the walls, the food is satisfying and makes you feel like you made a healthy choice.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy Babalou’s experience is a classic, “You can’t judge a book by its cover” story. I was working in the East Bay this particular day and thought it would be a great opportunity to head over to Walnut Creek to check out Babalou’s. After combating a considerable amount of Friday night traffic, I picked my husband up at the Walnut Creek BART station, and we headed over. \n\u003cp>We circled for at least twenty minutes looking for parking (I was pretty frazzled at this point) and decided to give up and paid for parking at a lot across the street. We walked in and were surprised to find the place completely empty — not a single soul sitting down on a busy, unseasonably warm Friday night. The décor was a little bizarre as well. The walls were covered with strange murals (including Spock from \u003cem>Star Trek\u003c/em> smoking a hookah and SpongeBob SquarePants on a dolphin, just to name a few) that looked like they had been painted by a second grade art class. The chairs and tables looked very hard and an uninviting. \u003c/p>\n\u003cp>The gentleman behind the counter was extremely friendly and upbeat and got us our food in very short order. We were a little dubious to dig in, but all the trepidation melted away with the first bite of falafel and hummus. The falafel was light and crispy and had hint of sesame seeds and spice, unlike so many I’ve had that should be used for paper weights. I don’t know what they put in their hummus, but it was divine! Fluffy, creamy, garlicky, delicious goodness — without a doubt, the best I’ve ever had. Then there was the baba ghanouj! My husband hates eggplant, but we were both fighting over scraping the bottom of the container with our fingers when it was gone. It had intense, rich flavor but still managed to be delicate. Amazing.\u003c/p>\n\u003cp>Brian had the chicken shawerma wrapped in lavash for his entrée; I was lucky to get a bite. Thinly-sliced, marinated chicken, tomatoes, parsley, seasoned onions, and tahini sauce, the flavor combination was savory, decadent, and extremely satisfying. I had the eggplant napoleon, which was eggplant marinated in olive oil and stuffed with garlic, cilantro, and couscous. It was a good thing that we weren’t going out after this dinner because my garlic breath could have put down an elephant after that dish, but the intense garlic flavor made it so delicious I wish I had gotten two of them. \u003c/p>\n\u003cp>Finally, for dessert, we split the baklava and the burma. Not sure if these were made in house, but they were both really good.\u003c/p>\n\u003cp>I was impressed and surprised by how good the food was at Babalou’s, and wish it was in my neighborhood! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Saturday, April 24, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon entering Babalou’s, you’re immediately greeted with a casual and festive atmosphere. The first thing that grabs your eye will probably be the crazy mural that wraps around the walls of the bright restaurant; you’ll see such crazy scenes as people playing cards and using falafel as currency, Captain Spock smoking a hookah, and a kitschy snake charmer with a sign reminding you to not feed the snake. It’s clear that this restaurant doesn’t want you to take it too seriously.\u003c/p>\n\u003cp>Walking up to the counter, you’re met with a comprehensive menu with all sorts of combinations — from lamb to vegetarian to a “Greek burger” consisting of a burger chopped in half to lavash with tahini and cucumber — you’ll find all sorts of Greek favorites here. I chose to order the Lamb Shawerma Combo, while my partner ordered the Kefta Kebab Combo. I chose my two sides: classic hummus and pita, and a salad that I hadn’t heard of before, bakdonsieh, which is tahini with cucumbers, fresh garlic, lemon, and parsley, all mixed together and left to marinate. \u003c/p>\n\u003cp>The lamb shawerma was incredibly good. It tasted of very complex spices, and the spicy sauce accompanying it was delicious. The lavash that it was wrapped in was perfectly toasted to give it a little crispiness while still having a great chewiness to it. Just as good was the bakdonsieh, which went delicious both on the included pita and also on the shawerma sandwich itself. It added a cool creaminess that offset the spicy sauce, and the vegetables added another textural dimension. The dolmas and hummus were merely average, but complimented the rest of the dish well. I also tasted a bit of baba ghanouj, which tasted of perfectly roasted eggplant and was very well seasoned. \u003c/p>\n\u003cp>Finishing up, I tried a piece of baklava, which rates with the best baklava that I’ve ever had. Speaking with a server, I found out that the owner makes it himself offsite and brings it to the store daily. It definitely tasted homemade and had just the right mixture of flakiness on the top and sweet and savory cake on the bottom.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Incontro Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3821\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3829\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe location is, well, less than desirable. It’s across the street from a KFC, and in the back of the lot, there is a European auto repair shop, which sometimes makes for difficult parking. \u003c/p>\n\u003cp>But once you enter the restaurant, you are transported to Italy. The warm yellow walls and dark wood are so inviting. Just behind the hostess station there is a tiny three-stool bar, which I doubt is ever used, it’s just too small. All along the front of the restaurant there is a solarium with seating. They wisely frosted the windows with the Incontro design, so you aren’t seeing the KFC and the freeway behind it. On one wall in the solarium, there is a beautiful mural of Tuscany. \u003c/p>\n\u003cp>The Italian ambiance is helped by Gianni being everywhere — greeting diners, taking orders, delivering food, and advising on wine. And while there are quite a few “regulars” at Incontro, even our first time there we felt like part of the family. And when we returned several weeks later, Gianni commented that I had cut my hair. I had only been there one other time! His warmth and caring come through in all aspects of the restaurant, from the décor to the food to the wine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Speaking of wine, I love their wine list. First, it’s all Italian wines, which is fantastic. Why go to an Italian restaurant and order a Californian wine? And the range of prices is great, starting at a very reasonable $18 and going up to $130. Part of the reason the wine is so reasonable is because Gianni doesn’t charge the same level of markup that other restaurants do, because he wants his customers to enjoy wine with dinner without breaking the bank. And if you aren’t that familiar with Italian wines, no worries — just tell Gianni what you like in a wine, and he will recommend a great pick at a reasonable price. \u003c/p>\n\u003cp>We ordered a bottle Gerwurztraminer to start, which was lovely. It was not sweet, but floral and drier than one would expect from that grape. The wine was $49. For appetizers, we started with a Caesar salad and the mussels and clams in a spicy tomato sauce. The salad was good; the dressing was a perfect blend of garlic and anchovies with nutty shavings of Parmigiano-Reggiano on top. The mussels and clams were great, cooked perfectly and served with a thinly sliced garlic crostini. \u003c/p>\n\u003cp>We also partook of the amazingly fresh house-made Italian bread, served with a small bowl of the best olive oil. I swear you could taste the field that the olive tree grew in in that oil. It’s actually difficult not to fill up on bread before the entrees…\u003c/p>\n\u003cp>For dinner we wanted to switch to red wine and asked Gianni for a recommendation. He suggested a new wine, not yet on the menu, which was made from the Barolo grape. It was fantastic and a bargain at $30. My father is very picky about wine and he really enjoyed the Barolo. Also, it was a perfect companion to our all our entrees.\u003c/p>\n\u003cp>Incontro has a seasonal menu, which means they change their menu a few times a year to match with what is freshest and available. They also always have a weekly specials menu with an appetizer, salad, and three to four entrée choices that typically include a risotto and a fresh fish. I usually order off the specials menu, and have never been disappointed. \u003c/p>\n\u003cp>For our entrees, my father and I both had the special pasta: house-made pappardelle pasta with shrimp and chickpeas, served in a white wine, sage, and butter sauce. It was simply presented and absolutely wonderful. Incontro makes all their own pasta, and that fresh pasta is so good.\u003c/p>\n\u003cp>My wife had the spaghetti with spicy sausage in a tomato sauce. It was also served with julienned zucchini so, visually, it blended in with the spaghetti, but it provided a fresh veggie taste with a bit of a bite — the zucchini was cooked perfectly, as was the pasta. My mother had the special steak, a New York strip cut with salsa verde. Her steak was cooked perfectly, and the salsa verde was fantastic. \u003c/p>\n\u003cp>For dessert we had to have the panna cotta, it’s our favorite. It’s the perfect consistency with a delicate vanilla flavor and is served with wild preserved cherries Gianni gets from Italy that have an amazing flavor. We also ordered one of the special desserts: profiteroles. They were terrific. The pastry was light and airy, and they were filled with a delicious pastry cream, which was a relief, since we tend to be profiterole traditionalists; not big fans of profiteroles filled with ice or whipped cream. They had a perfect amount of chocolate sauce drizzled on top. \u003c/p>\n\u003cp>Incontro is a little Italian gem in the not-so-picturesque heart of the San Ramon Valley. They take the best, fresh, seasonal ingredients, prepare them perfectly and serve them expertly. \u003c/p>\n\u003cp>\u003cstrong>Meal Particulars:\u003c/strong>\u003cbr>\n4 people\u003cbr>\nTuesday, February 16th 6 pm\u003cbr>\nTotal bill $ 280 with tip, $70 per person\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Friday, February 19, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen you call Incontro Ristorante to make a reservation you are greeted with a warm and very authentic, “Buona Sera!” I later found out this is a trademark of Incontro Ristorante, whose owners are both from Italy. Located on one of the main streets in San Ramon — San Ramon Valley Boulevard — Incontro was easy to find, and brightly lit with two large Italian flags flying out front. This is a good thing, since the street numbers on all of the other buildings on San Ramon Valley Boulevard are hidden or impossible to see at night. The first thing you notice upon entering the restaurant is a great décor. Incontro had great lighting and seemed very homey and comfortable. One of the nice atmospheric touches is a floral patterned design whose theme runs throughout the restaurant, on the place mats, windows, menus, etc. \u003c/p>\n\u003cp>I knew from reading the menu that Incontro, which means, “encounter,” was a blending of food styles from all over Italy. At this point, I figured it would not be the same type of Italian food most were used to eating. There were no calamari, pesto, or pizza dishes — not that that’s a bad thing, just wanting to let you know — also, no cannoli on the dessert menu, which some may think is blasphemous at an Italian restaurant. It didn’t deter me, again just wanting to let you Italian restaurant fans know what to expect or not expect. Having said that, Incontro did have a large selection of dishes, salads, small plates, and main course dishes, which included pasta and non-pasta — all of which made it difficult to choose as everything sounded wonderful. \u003c/p>\n\u003cp>I am a fan of soup, so I was intrigued when I spied a split pea and red bell pepper soup on the specials menu. That, combined with the Insalata Rivera, a salad with corn, arugula, shaved Parmigiano-Reggiano, and a lemon vinaigrette, made up the first course. The split pea soup was room temperature, which to me seemed a little odd; I would have wanted the soup a little warmer. The split pea and red bell pepper flavors were light, maybe a little too light, but for some that may have been a good thing. The hints of flavor I got were good, but I could have used more. The Insalata Rivera was very good. The lemon vinaigrette was very flavorful and, combined with the roasted corn and fresh-shaved Parmigiano, it made for a good starter. The highlight of the first course, however (and ultimately, in my opinion, the best thing at Incontro), was their fresh, hand-made bread — simply amazing! The only way I can describe the bread was as an old style Italian loaf — it wasn’t sour, wasn’t sweet, it was light and flavorful. Tasty! \u003c/p>\n\u003cp>For the main course, I had to try the gnocchi, which is a dish you’ll find at most every restaurant that calls itself Italian, and I am a big fan of it. The pasta is hand-made daily, and since I also wanted to a pasta dish, I settled on the orecchiette al sugo di maiale. The gnocchi, which was in a fontina cheese and truffle sauce, was good. The gnocchi itself was a little doughier than I like, but the consistency didn’t bother me. The sauce was creamy but light, not overbearing, and not too oily. The orecchiette al sugo di maiale is an ear-shaped pasta dish with red sauce, herbs, and braised pork ragout. The pasta was cooked perfectly, not too soft or too firm. The pork was amazingly tender and had a great braised flavor. I could have used a little bolder taste on the red sauce; again good flavor, but very light, almost bland. For dessert, I tried the panna cotta, another staple Italian restaurant dessert. The wild cherry flavor was good, and the panna cotta itself — an eggless cream dish — was good. \u003c/p>\n\u003cp>My overall experience at Incontro was a good. The décor, atmosphere, and service were all good. The starter items were on the small side, but the portions of the entrees were great. I felt Incontro may have been be a little over priced (compared to restaurants in San Francisco’s North Beach area), but maybe a little overpriced even for a more affluent suburb. The food was good, but a little on the lightly flavored side; I feel the dishes would have been better with a little bolder flavor to them. \u003c/p>\n\u003cp>Incontro is a little out of my way, but if were out that way and wanted that ambiance, I would try it again. There were several things on the menu I would have tried if I could have. I would also recommend Incontro to someone who found themselves in that area looking for great vibe and good food (especially the bread!)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHaving never been to sunny San Ramon, and honestly, not even having any idea where to find it on a map, I was excited to take a culinary road trip into uncharted territory and visit Incontro Ristorante. I certainly am not one to put undue weight on outward appearances, but upon pulling up to Incontro, it looked to be housed in a converted Denny’s, and I was admittedly confused and slightly afraid. Fortunately, as so often happens in these situations, the questionable exterior ultimately led to a warm and pleasant interior. In the case of Incontro, once inside, we were greeted by warm lighting, tasteful décor, and friendly service. \u003c/p>\n\u003cp>One thing that remained consistent throughout our visit to Incontro was the charm and attentiveness of the waitstaff. Everyone from the host, who was a gregarious fellow with an almost indecipherable Italian accent, to the bussers, who took the time to ask us how we were as they regularly refilled our water glasses, made the experience pleasant and made us feel like welcome guests. Also adding to the atmosphere were the numerous dining parties speaking primarily Italian, which is an obvious thumbs-up when visiting any home-style, ethnic restaurant. \u003c/p>\n\u003cp>Our first couple of courses at Incontro were pretty impressive. The bread they served was perfectly par-baked, and the olive oil they poured had distinct hints of salt and garlic. These guys must have known that bread, garlic, and salt were the three keys to my heart! Good bread goes a long way, especially when you’re hungry, but we needed more to get our meal started, and so we ordered the involtino di melanzane, a grilled eggplant roll filled with smoked salmon and goat cheese and served in a cream sauce. The portions were small with both my guest and I receiving one roll each, but the flavors melded perfectly, and the cream sauce was a light and flavorful accent.\u003c/p>\n\u003cp>After ordering a glass each of delicious $6 wine, our entrees came and things began to go slightly south. My guest ordered the orecchiette al sugo di maiale, a small pasta with red wine, herbs, and braised pork ragout. She was happy to find that the ragout was tender and flavorful and also served in more substantial pieces than one usually finds in Italian food. While the portion seemed small at first, as it did with the involtino, she and I couldn’t finish the dish and ended up with a doggie bag. \u003c/p>\n\u003cp>Perhaps I should have taken a cue from her and ordered a pasta dish, but was instead enticed by the bistecca al tartufo nero, a flat iron steak with black truffle gravy that sounded too good to be true, especially at only $20. Unfortunately, like many things, it was in fact too good to be true, and I was disappointed from the moment it arrived at the table. It was served with roasted potatoes and sautéed squash and Brussels sprouts that looked and tasted like not much thought or effort had been put into them. The steak itself, which I had ordered medium rare, was certainly a strong medium and while at times flavorful, it was certainly overcooked. The truffle sauce was also rather overpowering and often completely disguised the flavor of the steak, which, occasionally, was a good thing. \u003c/p>\n\u003cp>After the so-so steak experience, we decided to skip dessert, sip some more wine (which is often a personal dessert of choice), and go over our general impressions of Incontro Ristorante. Given the exterior and also the neighborhood, which contained every fast food chain known to man and several auto body shops, Incontro is a total diamond in the rough. They make good, home-style, Italian food served with a smile. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>That being said, I felt like a total jerk for taking shots at the food while many folks far more Italian than I could ever be seemed satisfied, but something about the experience just didn’t quite provide me with enough incentive to make the hour-long-with-traffic drive to San Ramon and pay $75 for a two-person meal again. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Incontro Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3821\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3829\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe location is, well, less than desirable. It’s across the street from a KFC, and in the back of the lot, there is a European auto repair shop, which sometimes makes for difficult parking. \u003c/p>\n\u003cp>But once you enter the restaurant, you are transported to Italy. The warm yellow walls and dark wood are so inviting. Just behind the hostess station there is a tiny three-stool bar, which I doubt is ever used, it’s just too small. All along the front of the restaurant there is a solarium with seating. They wisely frosted the windows with the Incontro design, so you aren’t seeing the KFC and the freeway behind it. On one wall in the solarium, there is a beautiful mural of Tuscany. \u003c/p>\n\u003cp>The Italian ambiance is helped by Gianni being everywhere — greeting diners, taking orders, delivering food, and advising on wine. And while there are quite a few “regulars” at Incontro, even our first time there we felt like part of the family. And when we returned several weeks later, Gianni commented that I had cut my hair. I had only been there one other time! His warmth and caring come through in all aspects of the restaurant, from the décor to the food to the wine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Speaking of wine, I love their wine list. First, it’s all Italian wines, which is fantastic. Why go to an Italian restaurant and order a Californian wine? And the range of prices is great, starting at a very reasonable $18 and going up to $130. Part of the reason the wine is so reasonable is because Gianni doesn’t charge the same level of markup that other restaurants do, because he wants his customers to enjoy wine with dinner without breaking the bank. And if you aren’t that familiar with Italian wines, no worries — just tell Gianni what you like in a wine, and he will recommend a great pick at a reasonable price. \u003c/p>\n\u003cp>We ordered a bottle Gerwurztraminer to start, which was lovely. It was not sweet, but floral and drier than one would expect from that grape. The wine was $49. For appetizers, we started with a Caesar salad and the mussels and clams in a spicy tomato sauce. The salad was good; the dressing was a perfect blend of garlic and anchovies with nutty shavings of Parmigiano-Reggiano on top. The mussels and clams were great, cooked perfectly and served with a thinly sliced garlic crostini. \u003c/p>\n\u003cp>We also partook of the amazingly fresh house-made Italian bread, served with a small bowl of the best olive oil. I swear you could taste the field that the olive tree grew in in that oil. It’s actually difficult not to fill up on bread before the entrees…\u003c/p>\n\u003cp>For dinner we wanted to switch to red wine and asked Gianni for a recommendation. He suggested a new wine, not yet on the menu, which was made from the Barolo grape. It was fantastic and a bargain at $30. My father is very picky about wine and he really enjoyed the Barolo. Also, it was a perfect companion to our all our entrees.\u003c/p>\n\u003cp>Incontro has a seasonal menu, which means they change their menu a few times a year to match with what is freshest and available. They also always have a weekly specials menu with an appetizer, salad, and three to four entrée choices that typically include a risotto and a fresh fish. I usually order off the specials menu, and have never been disappointed. \u003c/p>\n\u003cp>For our entrees, my father and I both had the special pasta: house-made pappardelle pasta with shrimp and chickpeas, served in a white wine, sage, and butter sauce. It was simply presented and absolutely wonderful. Incontro makes all their own pasta, and that fresh pasta is so good.\u003c/p>\n\u003cp>My wife had the spaghetti with spicy sausage in a tomato sauce. It was also served with julienned zucchini so, visually, it blended in with the spaghetti, but it provided a fresh veggie taste with a bit of a bite — the zucchini was cooked perfectly, as was the pasta. My mother had the special steak, a New York strip cut with salsa verde. Her steak was cooked perfectly, and the salsa verde was fantastic. \u003c/p>\n\u003cp>For dessert we had to have the panna cotta, it’s our favorite. It’s the perfect consistency with a delicate vanilla flavor and is served with wild preserved cherries Gianni gets from Italy that have an amazing flavor. We also ordered one of the special desserts: profiteroles. They were terrific. The pastry was light and airy, and they were filled with a delicious pastry cream, which was a relief, since we tend to be profiterole traditionalists; not big fans of profiteroles filled with ice or whipped cream. They had a perfect amount of chocolate sauce drizzled on top. \u003c/p>\n\u003cp>Incontro is a little Italian gem in the not-so-picturesque heart of the San Ramon Valley. They take the best, fresh, seasonal ingredients, prepare them perfectly and serve them expertly. \u003c/p>\n\u003cp>\u003cstrong>Meal Particulars:\u003c/strong>\u003cbr>\n4 people\u003cbr>\nTuesday, February 16th 6 pm\u003cbr>\nTotal bill $ 280 with tip, $70 per person\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Friday, February 19, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen you call Incontro Ristorante to make a reservation you are greeted with a warm and very authentic, “Buona Sera!” I later found out this is a trademark of Incontro Ristorante, whose owners are both from Italy. Located on one of the main streets in San Ramon — San Ramon Valley Boulevard — Incontro was easy to find, and brightly lit with two large Italian flags flying out front. This is a good thing, since the street numbers on all of the other buildings on San Ramon Valley Boulevard are hidden or impossible to see at night. The first thing you notice upon entering the restaurant is a great décor. Incontro had great lighting and seemed very homey and comfortable. One of the nice atmospheric touches is a floral patterned design whose theme runs throughout the restaurant, on the place mats, windows, menus, etc. \u003c/p>\n\u003cp>I knew from reading the menu that Incontro, which means, “encounter,” was a blending of food styles from all over Italy. At this point, I figured it would not be the same type of Italian food most were used to eating. There were no calamari, pesto, or pizza dishes — not that that’s a bad thing, just wanting to let you know — also, no cannoli on the dessert menu, which some may think is blasphemous at an Italian restaurant. It didn’t deter me, again just wanting to let you Italian restaurant fans know what to expect or not expect. Having said that, Incontro did have a large selection of dishes, salads, small plates, and main course dishes, which included pasta and non-pasta — all of which made it difficult to choose as everything sounded wonderful. \u003c/p>\n\u003cp>I am a fan of soup, so I was intrigued when I spied a split pea and red bell pepper soup on the specials menu. That, combined with the Insalata Rivera, a salad with corn, arugula, shaved Parmigiano-Reggiano, and a lemon vinaigrette, made up the first course. The split pea soup was room temperature, which to me seemed a little odd; I would have wanted the soup a little warmer. The split pea and red bell pepper flavors were light, maybe a little too light, but for some that may have been a good thing. The hints of flavor I got were good, but I could have used more. The Insalata Rivera was very good. The lemon vinaigrette was very flavorful and, combined with the roasted corn and fresh-shaved Parmigiano, it made for a good starter. The highlight of the first course, however (and ultimately, in my opinion, the best thing at Incontro), was their fresh, hand-made bread — simply amazing! The only way I can describe the bread was as an old style Italian loaf — it wasn’t sour, wasn’t sweet, it was light and flavorful. Tasty! \u003c/p>\n\u003cp>For the main course, I had to try the gnocchi, which is a dish you’ll find at most every restaurant that calls itself Italian, and I am a big fan of it. The pasta is hand-made daily, and since I also wanted to a pasta dish, I settled on the orecchiette al sugo di maiale. The gnocchi, which was in a fontina cheese and truffle sauce, was good. The gnocchi itself was a little doughier than I like, but the consistency didn’t bother me. The sauce was creamy but light, not overbearing, and not too oily. The orecchiette al sugo di maiale is an ear-shaped pasta dish with red sauce, herbs, and braised pork ragout. The pasta was cooked perfectly, not too soft or too firm. The pork was amazingly tender and had a great braised flavor. I could have used a little bolder taste on the red sauce; again good flavor, but very light, almost bland. For dessert, I tried the panna cotta, another staple Italian restaurant dessert. The wild cherry flavor was good, and the panna cotta itself — an eggless cream dish — was good. \u003c/p>\n\u003cp>My overall experience at Incontro was a good. The décor, atmosphere, and service were all good. The starter items were on the small side, but the portions of the entrees were great. I felt Incontro may have been be a little over priced (compared to restaurants in San Francisco’s North Beach area), but maybe a little overpriced even for a more affluent suburb. The food was good, but a little on the lightly flavored side; I feel the dishes would have been better with a little bolder flavor to them. \u003c/p>\n\u003cp>Incontro is a little out of my way, but if were out that way and wanted that ambiance, I would try it again. There were several things on the menu I would have tried if I could have. I would also recommend Incontro to someone who found themselves in that area looking for great vibe and good food (especially the bread!)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHaving never been to sunny San Ramon, and honestly, not even having any idea where to find it on a map, I was excited to take a culinary road trip into uncharted territory and visit Incontro Ristorante. I certainly am not one to put undue weight on outward appearances, but upon pulling up to Incontro, it looked to be housed in a converted Denny’s, and I was admittedly confused and slightly afraid. Fortunately, as so often happens in these situations, the questionable exterior ultimately led to a warm and pleasant interior. In the case of Incontro, once inside, we were greeted by warm lighting, tasteful décor, and friendly service. \u003c/p>\n\u003cp>One thing that remained consistent throughout our visit to Incontro was the charm and attentiveness of the waitstaff. Everyone from the host, who was a gregarious fellow with an almost indecipherable Italian accent, to the bussers, who took the time to ask us how we were as they regularly refilled our water glasses, made the experience pleasant and made us feel like welcome guests. Also adding to the atmosphere were the numerous dining parties speaking primarily Italian, which is an obvious thumbs-up when visiting any home-style, ethnic restaurant. \u003c/p>\n\u003cp>Our first couple of courses at Incontro were pretty impressive. The bread they served was perfectly par-baked, and the olive oil they poured had distinct hints of salt and garlic. These guys must have known that bread, garlic, and salt were the three keys to my heart! Good bread goes a long way, especially when you’re hungry, but we needed more to get our meal started, and so we ordered the involtino di melanzane, a grilled eggplant roll filled with smoked salmon and goat cheese and served in a cream sauce. The portions were small with both my guest and I receiving one roll each, but the flavors melded perfectly, and the cream sauce was a light and flavorful accent.\u003c/p>\n\u003cp>After ordering a glass each of delicious $6 wine, our entrees came and things began to go slightly south. My guest ordered the orecchiette al sugo di maiale, a small pasta with red wine, herbs, and braised pork ragout. She was happy to find that the ragout was tender and flavorful and also served in more substantial pieces than one usually finds in Italian food. While the portion seemed small at first, as it did with the involtino, she and I couldn’t finish the dish and ended up with a doggie bag. \u003c/p>\n\u003cp>Perhaps I should have taken a cue from her and ordered a pasta dish, but was instead enticed by the bistecca al tartufo nero, a flat iron steak with black truffle gravy that sounded too good to be true, especially at only $20. Unfortunately, like many things, it was in fact too good to be true, and I was disappointed from the moment it arrived at the table. It was served with roasted potatoes and sautéed squash and Brussels sprouts that looked and tasted like not much thought or effort had been put into them. The steak itself, which I had ordered medium rare, was certainly a strong medium and while at times flavorful, it was certainly overcooked. The truffle sauce was also rather overpowering and often completely disguised the flavor of the steak, which, occasionally, was a good thing. \u003c/p>\n\u003cp>After the so-so steak experience, we decided to skip dessert, sip some more wine (which is often a personal dessert of choice), and go over our general impressions of Incontro Ristorante. Given the exterior and also the neighborhood, which contained every fast food chain known to man and several auto body shops, Incontro is a total diamond in the rough. They make good, home-style, Italian food served with a smile. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That being said, I felt like a total jerk for taking shots at the food while many folks far more Italian than I could ever be seemed satisfied, but something about the experience just didn’t quite provide me with enough incentive to make the hour-long-with-traffic drive to San Ramon and pay $75 for a two-person meal again. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Memo’s Mexican Cuisine House of Pipian: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3569\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I selected Memo’s Mexican Restaurant as my choice to be recognized on \u003cem>Check, Please! Bay Area\u003c/em>, because of the honest, simple, and delicious way they prepare their classic and family dishes. Whereas I had never been a big fan before I tried them here, I now dream about the chiles rellenos. Rellenos tend to be heavy with cheese and too much (or too greasy) batter with a mundane red sauce. At Memo’s, however, the Rellenos are lightly battered, filled with three different cheeses, and have a light — but rich in flavor — sauce that is divine. I am also a fan of their Mexican wedding chicken, which is served in a boat, almost like an Indian food dish. It is diced chicken that has been simmered in sauce that is based on roasted pumpkin seeds with a touch of cream.\u003c/p>\n\u003cp>\tMemo’s is run by a very small crew that consists of Memo, his daughter Iva, a busser, and several cooks in the back. They are always friendly, and we feel welcome every time we eat there. My wife and I have a two-year-old and a three-year-old, and they can be a handful. Our boys can’t get enough of the chips and salsa, and the mess they inevitably make is tolerated well by the staff. There are half a dozen tables out front that we enjoy in the warmer months. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We are drawn back to Memo’s for the quality of the food made from family recipes that give, in our opinion, this little restaurant an advantage over the big box chain Mexican restaurants and the thousands of taquerias in the Bay Area. The décor is a mixture of Mexican art and Frida Kahlo paintings with full sets of linen on the tables. The service is consistently attentive.\u003c/p>\n\u003cp>We hope the other participants enjoy Memo’s and help put them on the map, because I want to be eating those rellenos for a long time to come. Memo’s is half a block off of the square in downtown Concord, close to Half Price Books. It would be easy to miss or overlook them if you were unaware of their quality food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Tuesday, February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Memo’s is a rather small, family-run restaurant that is tucked away off the main plaza of downtown Concord and a ten to fifteen minute walk from the Concord BART station.\u003c/p>\n\u003cp>Around noon, I spoke with someone at the restaurant and advised that we would be arriving a bit late for our 8:00 PM reserved time, given that we would be coming via BART. She said that it would be fine as long as we arrived before 8:30. When we arrived at 8:20, the proprietor was quite annoyed and did not want to seat us. Well, at that point I thought we could: a) leave in a huff and try another time; b) press the issue and try to get seated; c) render the owner unconscious with the Vulcan nerve pinch and grab some food samples from the kitchen. We chose to press the issue, and he did seat us. We were the only ones in the restaurant. Closing time was 9:00 PM. \u003c/p>\n\u003cp>Following his initial annoyance, the owner changed his attitude as the pride for his rather unique take on Mexican cuisine took hold. He explained their approach to the cuisine, made suggestions, and carefully led us through the menu. The décor was bright and inviting even if his early greeting was not. He even made some suggestions that were not on the menu. \u003c/p>\n\u003cp>Upon review of the menu, I saw nothing that appeared special; salads, burritos, gorditas, and the like. However, the first bite got my attention. The most appropriate word for the food is FLAVOR. It’s quite a notch above any other Mexican restaurant that I have been to in that regard. The spices, textures, and aromas were fantastic. Their signature dish is the chicken pipian. This is basically a chicken mole, but the flavors were reminiscent of Indian faire. The crunch of the sesame seeds added character and contrast to the dish. \u003c/p>\n\u003cp>The portions were large, and the prices were very reasonable, especially when you consider the quality of the food. We all shared the appetizers. I sampled everyone else’s entrees many times and was equally impressed. I couldn’t stop eating. Only the mental image of a stuffed pig that I had seen on television the night before brought me self control. To comment that the service was prompt and the noise level adequate is not fair, as we were the only diners. However, the feeling of the restaurant was comfortable and homey. \u003c/p>\n\u003cp>There was a vegetarian in our party, and she was quite happy nibbling on cactus salad, tortilla soup, roasted chili burrito, and potato gorditas. The beans and tortillas are made with no lard. The tortilla soup was made with vegetable stock instead of chicken. Vegans would have plenty of choices without losing the integrity of the cuisine. \u003c/p>\n\u003cp>The owner’s passion with which he spoke when he reviewed the menu was clearly evident in the food. He treated us like family, and we could taste the affection. It was clear that this was his home, and his annoyance in the beginning was that of a patriarch whose children had arrived late for dinner. Although it is quite a haul from the Peninsula, I would definitely eat there again if I’m in the area. I would highly recommend Memo’s Mexican Cuisine. Just get there on time!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/fabian-brown.jpg\" alt=\"Fabian Brown\" title=\"Fabian Brown\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fabian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Sheriff\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souls Restaurant\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a pleasant surprise. I thought I would get the usual Mexican food. This food felt healthy and light. I also liked the father/daughter aspect. They made us feel very welcome. I will return to this restaurant. I like the family atmosphere, the good food, the decoration of the restaurant, and the hominess. Upon entering the restaurant, you notice the different choices of tequila, mostly top shelf. There are plenty of prints from Diego Rivera, also books and information on him and his wife.\u003c/p>\n\u003cp>The owner’s daughter, Itza, seated us immediately. The chips and salsa were very nice. The green salsa was a little spicier. I like lots of spice so, although it was tasty, I would have liked more heat. \u003c/p>\n\u003cp>\u003cstrong>Food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Appetizers\u003c/strong>\u003c/p>\n\u003cp>The ceviche was very fresh. The fish was in light lime juice with slices of avocado. It was very tasty.\u003c/p>\n\u003cp>The portabella mushroom salad had warm slices of mushroom, and there was a fruity salsa that was just wonderful. There was also a creamy dressing that went well with the mushrooms.\u003c/p>\n\u003cp>\u003cstrong>Entrées\u003c/strong>\u003c/p>\n\u003cp>The chicken pipian with roasted pumpkin seed sauce was wonderful. It’s usually reserved in Mexican households for special occasions since it takes 2-3 days for the spices to set in. The portions of rice and refried beans were small, but I when I finished, there was still food on my plate (not the chicken) and I was full. The refried beans were very good (I usually don’t like them).\u003c/p>\n\u003cp>My mom had the tilapia. She had two nice sized filets, and they were lightly fried in cornmeal. They had a nice seasoning to them and tasted light. Her meal also came with rice and beans with a small portion of salsa, guacamole, and sour cream. Both meals came with flour or corn tortillas. We chose the flour tortillas, and they were very good. We took a slice of the chocolate cake home, but I have not had a chance to try it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would recommend this restaurant to friends, and I plan to return. It can be a little pricey — I spent $90 (including tip) for two people.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>William:\u003c/strong> \"We are drawn back to Memo's for the quality of the food made from family recipes.\"\r\n\u003cstrong>Marie:\u003c/strong> \"The most appropriate word for the food is FLAVOR.\" \r\n\u003cstrong>Fabian:\u003c/strong> \"The chicken pipian with roasted pumpkin seed sauce was wonderful.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Memo’s Mexican Cuisine House of Pipian: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3569\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I selected Memo’s Mexican Restaurant as my choice to be recognized on \u003cem>Check, Please! Bay Area\u003c/em>, because of the honest, simple, and delicious way they prepare their classic and family dishes. Whereas I had never been a big fan before I tried them here, I now dream about the chiles rellenos. Rellenos tend to be heavy with cheese and too much (or too greasy) batter with a mundane red sauce. At Memo’s, however, the Rellenos are lightly battered, filled with three different cheeses, and have a light — but rich in flavor — sauce that is divine. I am also a fan of their Mexican wedding chicken, which is served in a boat, almost like an Indian food dish. It is diced chicken that has been simmered in sauce that is based on roasted pumpkin seeds with a touch of cream.\u003c/p>\n\u003cp>\tMemo’s is run by a very small crew that consists of Memo, his daughter Iva, a busser, and several cooks in the back. They are always friendly, and we feel welcome every time we eat there. My wife and I have a two-year-old and a three-year-old, and they can be a handful. Our boys can’t get enough of the chips and salsa, and the mess they inevitably make is tolerated well by the staff. There are half a dozen tables out front that we enjoy in the warmer months. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We are drawn back to Memo’s for the quality of the food made from family recipes that give, in our opinion, this little restaurant an advantage over the big box chain Mexican restaurants and the thousands of taquerias in the Bay Area. The décor is a mixture of Mexican art and Frida Kahlo paintings with full sets of linen on the tables. The service is consistently attentive.\u003c/p>\n\u003cp>We hope the other participants enjoy Memo’s and help put them on the map, because I want to be eating those rellenos for a long time to come. Memo’s is half a block off of the square in downtown Concord, close to Half Price Books. It would be easy to miss or overlook them if you were unaware of their quality food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Tuesday, February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Memo’s is a rather small, family-run restaurant that is tucked away off the main plaza of downtown Concord and a ten to fifteen minute walk from the Concord BART station.\u003c/p>\n\u003cp>Around noon, I spoke with someone at the restaurant and advised that we would be arriving a bit late for our 8:00 PM reserved time, given that we would be coming via BART. She said that it would be fine as long as we arrived before 8:30. When we arrived at 8:20, the proprietor was quite annoyed and did not want to seat us. Well, at that point I thought we could: a) leave in a huff and try another time; b) press the issue and try to get seated; c) render the owner unconscious with the Vulcan nerve pinch and grab some food samples from the kitchen. We chose to press the issue, and he did seat us. We were the only ones in the restaurant. Closing time was 9:00 PM. \u003c/p>\n\u003cp>Following his initial annoyance, the owner changed his attitude as the pride for his rather unique take on Mexican cuisine took hold. He explained their approach to the cuisine, made suggestions, and carefully led us through the menu. The décor was bright and inviting even if his early greeting was not. He even made some suggestions that were not on the menu. \u003c/p>\n\u003cp>Upon review of the menu, I saw nothing that appeared special; salads, burritos, gorditas, and the like. However, the first bite got my attention. The most appropriate word for the food is FLAVOR. It’s quite a notch above any other Mexican restaurant that I have been to in that regard. The spices, textures, and aromas were fantastic. Their signature dish is the chicken pipian. This is basically a chicken mole, but the flavors were reminiscent of Indian faire. The crunch of the sesame seeds added character and contrast to the dish. \u003c/p>\n\u003cp>The portions were large, and the prices were very reasonable, especially when you consider the quality of the food. We all shared the appetizers. I sampled everyone else’s entrees many times and was equally impressed. I couldn’t stop eating. Only the mental image of a stuffed pig that I had seen on television the night before brought me self control. To comment that the service was prompt and the noise level adequate is not fair, as we were the only diners. However, the feeling of the restaurant was comfortable and homey. \u003c/p>\n\u003cp>There was a vegetarian in our party, and she was quite happy nibbling on cactus salad, tortilla soup, roasted chili burrito, and potato gorditas. The beans and tortillas are made with no lard. The tortilla soup was made with vegetable stock instead of chicken. Vegans would have plenty of choices without losing the integrity of the cuisine. \u003c/p>\n\u003cp>The owner’s passion with which he spoke when he reviewed the menu was clearly evident in the food. He treated us like family, and we could taste the affection. It was clear that this was his home, and his annoyance in the beginning was that of a patriarch whose children had arrived late for dinner. Although it is quite a haul from the Peninsula, I would definitely eat there again if I’m in the area. I would highly recommend Memo’s Mexican Cuisine. Just get there on time!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/fabian-brown.jpg\" alt=\"Fabian Brown\" title=\"Fabian Brown\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fabian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Sheriff\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souls Restaurant\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a pleasant surprise. I thought I would get the usual Mexican food. This food felt healthy and light. I also liked the father/daughter aspect. They made us feel very welcome. I will return to this restaurant. I like the family atmosphere, the good food, the decoration of the restaurant, and the hominess. Upon entering the restaurant, you notice the different choices of tequila, mostly top shelf. There are plenty of prints from Diego Rivera, also books and information on him and his wife.\u003c/p>\n\u003cp>The owner’s daughter, Itza, seated us immediately. The chips and salsa were very nice. The green salsa was a little spicier. I like lots of spice so, although it was tasty, I would have liked more heat. \u003c/p>\n\u003cp>\u003cstrong>Food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Appetizers\u003c/strong>\u003c/p>\n\u003cp>The ceviche was very fresh. The fish was in light lime juice with slices of avocado. It was very tasty.\u003c/p>\n\u003cp>The portabella mushroom salad had warm slices of mushroom, and there was a fruity salsa that was just wonderful. There was also a creamy dressing that went well with the mushrooms.\u003c/p>\n\u003cp>\u003cstrong>Entrées\u003c/strong>\u003c/p>\n\u003cp>The chicken pipian with roasted pumpkin seed sauce was wonderful. It’s usually reserved in Mexican households for special occasions since it takes 2-3 days for the spices to set in. The portions of rice and refried beans were small, but I when I finished, there was still food on my plate (not the chicken) and I was full. The refried beans were very good (I usually don’t like them).\u003c/p>\n\u003cp>My mom had the tilapia. She had two nice sized filets, and they were lightly fried in cornmeal. They had a nice seasoning to them and tasted light. Her meal also came with rice and beans with a small portion of salsa, guacamole, and sour cream. Both meals came with flour or corn tortillas. We chose the flour tortillas, and they were very good. We took a slice of the chocolate cake home, but I have not had a chance to try it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Souls Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3581\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/40/2010/06/fabian-brown.jpg\" alt=\"Fabian Brown\" title=\"Fabian Brown\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fabian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Sheriff\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souls Restaurant\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant is a family-style soul food restaurant located in East Oakland. The Acts Full Gospel Church Community Development Department started Soul’s to provide the community of East Oakland with not only a nice place to eat, but also an avenue for community job training and placement. The managers, cooks, and many of the wait staff are members of the church and, as part of the community job training program, men and women from “Men of Valor” and the “House of Ruth” programs are hired and trained to work as wait staff. \u003c/p>\n\u003cp>Even though the restaurant is located in East Oakland, which admittedly can be a little rough, I like Soul’s for its home cooking. I go there when I want comfort food without having to cook it myself. The people are friendly the atmosphere is inviting, and I don’t have to get dressed up. Free parking is available and adjacent to the restaurant with on-site security. Also, there are no stairs, so folks who are challenged when walking can have easy access to the restaurant.\u003c/p>\n\u003cp>On my recent visit, my family and I arrived on a Thursday at 5:45 pm. Upon entering the restaurant, there is an openness and spaciousness about the building. It is brightly painted. There was a hostess seating people, which was very quick. Along the walls are photos and posters of famous African Americans, so we spent some time quizzing each other about them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is varied with many great choices to choose from. There is always a daily special offered, and breakfast is served all day. According to manager Ms. Doris Limbrick, the food is prepared fresh every day. It is very healthy without a lot of salt or fats, which the public seems to associate with “soul food.”\u003c/p>\n\u003cp>There were 7-8 tables in use when we arrived at 5:45 pm. We ordered at about 5:50 pm and were served by 6:10 pm, which was great since we were very hungry. Entrees come with a choice of three side dishes. Side dish choices include: collard greens, red beans and rice, rice and gravy, mashed potatoes and gravy, macaroni and cheese, candied yams, coleslaw, potato salad, and french fries.\u003c/p>\n\u003cp>We ordered the following meals:\u003c/p>\n\u003cp>\u003cstrong>1) Oxtails in gravy with yams, greens, red beans and rice, and a cornbread muffin\u003c/strong>\u003cbr>\nThere were five oxtails, which were very tender and well seasoned with the meat just about falling off the bone. The oxtails were served in nice brown gravy. The yams were sweet without being sickly sweet, and tender without being mushy. The greens were tender and well seasoned, but could have been hotter, and the red beans and rice could use a touch more seasoning and more juice. The pink lemonade was cool, refreshing, and just the right balance of sweet and tart\u003c/p>\n\u003cp>\u003cstrong>2) Fried catfish with mashed potatoes and gravy, french fries, and coleslaw\u003c/strong>\u003cbr>\nThis dish was quite tasty. The catfish — two large filets and one medium filet — were fried lightly in cornmeal. They were crispy on the outside and flaky inside. There was not any excessive oil on the plate nor was there a greasy taste. We really enjoyed the gravy on the mashed potatoes, as it was well seasoned with just the right consistency. The french fries were hot and crispy and cut in a shoestring shape. The coleslaw was nicely seasoned and didn’t have too much mayonnaise.\u003c/p>\n\u003cp>\u003cstrong>3) Liver and grilled onions\u003c/strong>\u003cbr>\nThe liver — two large slices — was quite tender, not overly dry, and served with plenty of deliciously grilled onions. The liver was grilled and not fried. This meal was ordered with greens, mashed potatoes with gravy, and red beans and rice.\u003c/p>\n\u003cp>\u003cstrong>4) Fried chicken, french fries, and macaroni and cheese\u003c/strong>\u003cbr>\nThis was a child’s meal. It came with two drumsticks, two side dishes, and a drink, all for $7.00. The chicken was lightly fried, didn’t have a lot of batter, and was very crispy on the outside and juicy on the inside. This meal was ordered from the child’s menu, so it also included a drink (milk, juice, or soda). The macaroni and cheese was excellent. Just the right amount of cheese and not dried out.\u003c/p>\n\u003cp>For dessert we ordered the banana pudding and red velvet cake. The banana pudding was delicious! Just the right blend of sweetness, and it contained plenty of vanilla wafers. The red velvet cake was a disappointment — we found it to be dry and heavy. There was also not very much frosting on our piece of cake.\u003c/p>\n\u003cp>I have also had breakfast at Soul’s. They serve the standard breakfast, but grits are also on the menu, which is very nice. I don’t always want potatoes. No alcohol is served at the restaurant. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant, located deep in the heart of East Oakland, was an interesting experience for us. We got a little lost on the way in and wandered through some pretty tough neighborhoods until we landed at Soul’s. A bright, inviting spot compared to some in the area, it had well-lit parking with security, and we felt welcome as soon as we arrived. \u003c/p>\n\u003cp>Although it was only 30% full, everyone seemed to be in a good mood and enjoying themselves. We arrived at 8:00, so we missed the nightly special of smothered oxtail and mashed potatoes. I guess their dinner crowd hits a little earlier. Our waitress was very friendly and the staff checked in on us often. We were never lacking refills on drinks. \u003c/p>\n\u003cp>I had the rib-eye steak and fried shrimp combo with sides of coleslaw, red beans and rice and collard greens. The rib-eye was a good cut, cooked medium rare as I asked, but was over seasoned with seasoning salt. (Perhaps typical for soul-food, but as I was not expecting it, it was a bit much.) The greens were perfect, just enough vinegar. The coleslaw was good because it was not too sweet, and the red beans and rice were just fine. Dinner was served with moist, yet crunchy, and delicious cornbread muffins. My wife had an excellent fried chicken. \u003c/p>\n\u003cp>We did not have to wait too long for our entrees. The portions were generous, but I was very hungry and I cleaned up, or as Mom used to say, I was a “clean-plate clubber.” We could see why Soul’s Restaurant is a standard in the area for quality soul food with a home-cooking feel and a very friendly staff. Seems they were doing as much take-out business as they had people eating in. We would go back for the fried chicken and the great, simple sides. \u003c/p>\n\u003cp>One drawback for me was the lack of beer or wine, as I enjoy that with a hearty meal. The décor was clean, open, and bright with large posters of famous Americans, like Frederick Douglass, Martin Luther King, and Barack Obama.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It was a homecoming. While exiting the 580 freeway, I realized that Soul’s Restaurant was not just close to my old neighborhood, but for all intents and purposes, it \u003cem>was\u003c/em> my old neighborhood! Feeling a bit surreal on the drive along Foothill Boulevard, it dawned on me that I hadn’t been in this area for thirty years. I don’t consider myself a soul food aficionado, but I have eaten a black-eyed pea or two in my day, and my standards are a bit high. However, I vowed to keep an open mind. \u003c/p>\n\u003cp>I invited friends from various backgrounds and culinary tastes for dinner that evening. We even had a few “virgins” that had never tried soul food. Upon our arrival to the restaurant, we were invited with warmth and enthusiasm. The place was big, bright, and airy. It became evident at once that the restaurant was connected to a church as I heard the occasional shout of “halleluiah” from the gospel music playing in the background. \u003c/p>\n\u003cp>The large menu had all the basics that you would expect for a soul food restaurant, namely, fried chicken, greens, fried catfish, etc. There were an overwhelming number of side dishes from which to choose. The food was good. However, soul food typically has strong flavors, and there were some dishes that I thought were a bit under seasoned. By far the best dishes were the fried catfish, yams, mac and cheese, and the banana pudding. Yum! \u003c/p>\n\u003cp>When you consider that we had a party of eight, the service was quite prompt. The food was a good entry point for those who were new to the cuisine. However, there was a glaring absence of more ambitious dishes, such as pigs’ feet, ham hocks, and chitterlings. The oxtails were only available on Fridays. The prices were excellent, and the portions large. I was a bit disappointed when I reached for my wine glass a few times only to find iced tea. I thought that a nice Sauvignon Blanc would have paired well with some of the fried dishes. But alas, alcohol is not served there. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With that said, the restaurant created a perfect backdrop for reconnecting with our friends. I would recommend Soul’s for a nice dinner experience with acquaintances, particularly if they are new to the cuisine. Above all, going to Soul’s was a reconnection to myself. The food brought me back to my roots. We have a saying in our family, “You would crawl fifty miles to get to soul food so good that it would make you want to slap your mama.” Well, I may not crawl fifty miles to eat there, but I would definitely crawl from the parking lot, and I would slap my mama’s hand if she tried to take my banana pudding. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Souls Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3581\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/40/2010/06/fabian-brown.jpg\" alt=\"Fabian Brown\" title=\"Fabian Brown\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fabian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Sheriff\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souls Restaurant\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant is a family-style soul food restaurant located in East Oakland. The Acts Full Gospel Church Community Development Department started Soul’s to provide the community of East Oakland with not only a nice place to eat, but also an avenue for community job training and placement. The managers, cooks, and many of the wait staff are members of the church and, as part of the community job training program, men and women from “Men of Valor” and the “House of Ruth” programs are hired and trained to work as wait staff. \u003c/p>\n\u003cp>Even though the restaurant is located in East Oakland, which admittedly can be a little rough, I like Soul’s for its home cooking. I go there when I want comfort food without having to cook it myself. The people are friendly the atmosphere is inviting, and I don’t have to get dressed up. Free parking is available and adjacent to the restaurant with on-site security. Also, there are no stairs, so folks who are challenged when walking can have easy access to the restaurant.\u003c/p>\n\u003cp>On my recent visit, my family and I arrived on a Thursday at 5:45 pm. Upon entering the restaurant, there is an openness and spaciousness about the building. It is brightly painted. There was a hostess seating people, which was very quick. Along the walls are photos and posters of famous African Americans, so we spent some time quizzing each other about them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is varied with many great choices to choose from. There is always a daily special offered, and breakfast is served all day. According to manager Ms. Doris Limbrick, the food is prepared fresh every day. It is very healthy without a lot of salt or fats, which the public seems to associate with “soul food.”\u003c/p>\n\u003cp>There were 7-8 tables in use when we arrived at 5:45 pm. We ordered at about 5:50 pm and were served by 6:10 pm, which was great since we were very hungry. Entrees come with a choice of three side dishes. Side dish choices include: collard greens, red beans and rice, rice and gravy, mashed potatoes and gravy, macaroni and cheese, candied yams, coleslaw, potato salad, and french fries.\u003c/p>\n\u003cp>We ordered the following meals:\u003c/p>\n\u003cp>\u003cstrong>1) Oxtails in gravy with yams, greens, red beans and rice, and a cornbread muffin\u003c/strong>\u003cbr>\nThere were five oxtails, which were very tender and well seasoned with the meat just about falling off the bone. The oxtails were served in nice brown gravy. The yams were sweet without being sickly sweet, and tender without being mushy. The greens were tender and well seasoned, but could have been hotter, and the red beans and rice could use a touch more seasoning and more juice. The pink lemonade was cool, refreshing, and just the right balance of sweet and tart\u003c/p>\n\u003cp>\u003cstrong>2) Fried catfish with mashed potatoes and gravy, french fries, and coleslaw\u003c/strong>\u003cbr>\nThis dish was quite tasty. The catfish — two large filets and one medium filet — were fried lightly in cornmeal. They were crispy on the outside and flaky inside. There was not any excessive oil on the plate nor was there a greasy taste. We really enjoyed the gravy on the mashed potatoes, as it was well seasoned with just the right consistency. The french fries were hot and crispy and cut in a shoestring shape. The coleslaw was nicely seasoned and didn’t have too much mayonnaise.\u003c/p>\n\u003cp>\u003cstrong>3) Liver and grilled onions\u003c/strong>\u003cbr>\nThe liver — two large slices — was quite tender, not overly dry, and served with plenty of deliciously grilled onions. The liver was grilled and not fried. This meal was ordered with greens, mashed potatoes with gravy, and red beans and rice.\u003c/p>\n\u003cp>\u003cstrong>4) Fried chicken, french fries, and macaroni and cheese\u003c/strong>\u003cbr>\nThis was a child’s meal. It came with two drumsticks, two side dishes, and a drink, all for $7.00. The chicken was lightly fried, didn’t have a lot of batter, and was very crispy on the outside and juicy on the inside. This meal was ordered from the child’s menu, so it also included a drink (milk, juice, or soda). The macaroni and cheese was excellent. Just the right amount of cheese and not dried out.\u003c/p>\n\u003cp>For dessert we ordered the banana pudding and red velvet cake. The banana pudding was delicious! Just the right blend of sweetness, and it contained plenty of vanilla wafers. The red velvet cake was a disappointment — we found it to be dry and heavy. There was also not very much frosting on our piece of cake.\u003c/p>\n\u003cp>I have also had breakfast at Soul’s. They serve the standard breakfast, but grits are also on the menu, which is very nice. I don’t always want potatoes. No alcohol is served at the restaurant. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant, located deep in the heart of East Oakland, was an interesting experience for us. We got a little lost on the way in and wandered through some pretty tough neighborhoods until we landed at Soul’s. A bright, inviting spot compared to some in the area, it had well-lit parking with security, and we felt welcome as soon as we arrived. \u003c/p>\n\u003cp>Although it was only 30% full, everyone seemed to be in a good mood and enjoying themselves. We arrived at 8:00, so we missed the nightly special of smothered oxtail and mashed potatoes. I guess their dinner crowd hits a little earlier. Our waitress was very friendly and the staff checked in on us often. We were never lacking refills on drinks. \u003c/p>\n\u003cp>I had the rib-eye steak and fried shrimp combo with sides of coleslaw, red beans and rice and collard greens. The rib-eye was a good cut, cooked medium rare as I asked, but was over seasoned with seasoning salt. (Perhaps typical for soul-food, but as I was not expecting it, it was a bit much.) The greens were perfect, just enough vinegar. The coleslaw was good because it was not too sweet, and the red beans and rice were just fine. Dinner was served with moist, yet crunchy, and delicious cornbread muffins. My wife had an excellent fried chicken. \u003c/p>\n\u003cp>We did not have to wait too long for our entrees. The portions were generous, but I was very hungry and I cleaned up, or as Mom used to say, I was a “clean-plate clubber.” We could see why Soul’s Restaurant is a standard in the area for quality soul food with a home-cooking feel and a very friendly staff. Seems they were doing as much take-out business as they had people eating in. We would go back for the fried chicken and the great, simple sides. \u003c/p>\n\u003cp>One drawback for me was the lack of beer or wine, as I enjoy that with a hearty meal. The décor was clean, open, and bright with large posters of famous Americans, like Frederick Douglass, Martin Luther King, and Barack Obama.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It was a homecoming. While exiting the 580 freeway, I realized that Soul’s Restaurant was not just close to my old neighborhood, but for all intents and purposes, it \u003cem>was\u003c/em> my old neighborhood! Feeling a bit surreal on the drive along Foothill Boulevard, it dawned on me that I hadn’t been in this area for thirty years. I don’t consider myself a soul food aficionado, but I have eaten a black-eyed pea or two in my day, and my standards are a bit high. However, I vowed to keep an open mind. \u003c/p>\n\u003cp>I invited friends from various backgrounds and culinary tastes for dinner that evening. We even had a few “virgins” that had never tried soul food. Upon our arrival to the restaurant, we were invited with warmth and enthusiasm. The place was big, bright, and airy. It became evident at once that the restaurant was connected to a church as I heard the occasional shout of “halleluiah” from the gospel music playing in the background. \u003c/p>\n\u003cp>The large menu had all the basics that you would expect for a soul food restaurant, namely, fried chicken, greens, fried catfish, etc. There were an overwhelming number of side dishes from which to choose. The food was good. However, soul food typically has strong flavors, and there were some dishes that I thought were a bit under seasoned. By far the best dishes were the fried catfish, yams, mac and cheese, and the banana pudding. Yum! \u003c/p>\n\u003cp>When you consider that we had a party of eight, the service was quite prompt. The food was a good entry point for those who were new to the cuisine. However, there was a glaring absence of more ambitious dishes, such as pigs’ feet, ham hocks, and chitterlings. The oxtails were only available on Fridays. The prices were excellent, and the portions large. I was a bit disappointed when I reached for my wine glass a few times only to find iced tea. I thought that a nice Sauvignon Blanc would have paired well with some of the fried dishes. But alas, alcohol is not served there. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With that said, the restaurant created a perfect backdrop for reconnecting with our friends. I would recommend Soul’s for a nice dinner experience with acquaintances, particularly if they are new to the cuisine. Above all, going to Soul’s was a reconnection to myself. The food brought me back to my roots. We have a saying in our family, “You would crawl fifty miles to get to soul food so good that it would make you want to slap your mama.” Well, I may not crawl fifty miles to eat there, but I would definitely crawl from the parking lot, and I would slap my mama’s hand if she tried to take my banana pudding. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Brown Sugar Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2902\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Multiple Visits in February 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> Delicious and innovative food that is exciting to anticipate and satisfying to eat. This restaurant has a commitment to serving you the best possible fare.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong> There is one quick way of determining whether a breakfast restaurant cares about excellence: Does it serve real maple syrup? Shockingly, almost none do. But when you find one that does, you know you are onto something. You know that the proprietors take pride in the quality of their food, and don’t want to insult it with some kind of brown chemical goop with a long list of scientific ingredients. By just using the maple syrup test, you come up with a short list of good bets for a worthwhile breakfast / brunch / lunch dining experience. Then filter that list through the “fresh squeezed orange juice test,” and you are down to the few and the proud.\u003c/p>\n\u003cp>Brown Sugar Kitchen breezes through these tests, and that is just the beginning. BSK’s waffles are something you really must try to experience while you tarry on this earth. They are a complete breed apart from the rest of the world’s waffles. They are delicate and sublime with a unique taste, and as you marvel with each bite, before you know it, you have eaten them all. The waffles are served either with real maple syrup, or with the house specialty, which is a reduced apple cider / brown sugar syrup. Wow. If you have experienced these waffles, and then later in life you wind up on death row, chances are these waffles will be a part of your last meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the whole menu is interesting and delicious, but the waffles are simply profound and require their own separate discussion. The fried chicken has a unique and delicious flavor, and is a nice savory accompaniment to a waffle. The pork ribs have a wonderful smoky aura, topped with a little pineapple salsa. As you are about finishing up your second rib, you realize they have a wicked, little, spicy after-bite. The gumbo is surprisingly mild, and maybe my least adored menu item at BSK. I also felt that the shrimp in the gumbo were over-cooked.\u003c/p>\n\u003cp>Start out your experience with some beignets, served too hot to touch as little triangles dusted with powdered sugar and served with homemade jam. Very yummy. Sharing a sticky bun is also a fun way to get started. As you leave, pick up some apple cake, or maybe one of the chocolate chip cookies, garnished with just a little bit of sea salt!\u003c/p>\n\u003cp>My server once described the fare as, “New soul food with a California twist.” Whatever that means, it results in a most enjoyable dining experience.\u003c/p>\n\u003cp>BSK is located in an otherwise industrial stretch of Mandela Parkway, and the interior décor is straight-up diner, with an open kitchen and a bustling atmosphere. Owner Tanya Holland can often be seen toiling alongside her employees in the kitchen. The area is safe, and parking isn’t a problem.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Saturday February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was very surprised when I walked into the restaurant. I expected a larger place with the fragrant smell of home cooking. It was early, so the place was not that crowded. I stood at the door for a minute or two before anyone seated me. I was escorted to a counter seat. I would have preferred to been given a choice of a counter or a table, given that the place was just not that crowded. I sat at the counter anyway and was not very comfortable. Then I got really upset when I overheard someone else being seated, and they were asked if they wanted the counter or a table. \n\u003cp>I reviewed the menu quite thoroughly, as I looked around at the cooks, wait staff, and overall décor. The noise level was OK, the décor is nice and very mellow. I waited a long time after reviewing the menu to be asked what I was going to order. In fact, I had to stop someone to tell them I was ready to order. \u003c/p>\n\u003cp>There was a coffee bar that looked great and was staffed by a single person. There were three cooks. Two were men, and the other was a woman. She appeared to be the one in charge, because she was constantly looking around to make sure everything was running smoothly. I thought the prices were high for breakfast. Maybe I should say the prices were high for the amount of food you got. \u003c/p>\n\u003cp>When I think of a Southern restaurant, one of the first things that come to mind is the quantity of food you usually get. So, I was really surprised when I got a handful of potatoes and maybe two eggs. The eggs had spinach, broccoli, and onions in them. I thought, “Oh, no.” I usually have a vegetable scramble, and it has mushrooms, cheese, onions, broccoli, peppers, and the like. I was pleasantly surprised that the food was very good, different, but good. I had already set myself up not to like the food based on the price and the service, so I was impressed when I tasted the eggs — it made up for the bad service and the price. \u003c/p>\n\u003cp>The order did arrive in a timely fashion, and the coffee was fabulous. When I started out that morning, I went the wrong way and then got my bearings straight and had to head in the right direction. I know the neighborhood and was glad to see it revitalizing itself. Parking was easy, I parked right in front. I’m not sure if I would go there again, however, I would recommend it to friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Tuesday February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAlthough it has always been clear that \u003cem>Check, Please! Bay Area\u003c/em> is a tremendous source for discovering wonderful restaurants to try, I hadn’t considered what the visceral experience of venturing out to one of the other guests’ restaurant choices for the purpose of talking about it on the show would do to me. And what a thrill it was. \n\u003cp>For the rest of its existence, the incredible Brown Sugar Kitchen, in their affectionately named neighborhood of “Sweet West Oakland,” will eternally live blissfully in my memory as the place I went to “back in 2010” in preparation for the show. And at this point, I am very excited to meet the guest who brought this restaurant on to the program, and I can certainly understand why they consider it a favorite. Brown Sugar Kitchen is a high-concept restaurant serving what the chef/owner Tanya Holland calls “New Soul Cooking,” and I call fabulous. In fact, I have a really hard time finding anything about which to complain. But I will, however, share an interesting negative anecdote that came to mind as I wiped my mouth with one of their thick paper napkins. When I was young, my mother told me about her one and only experience at McDonald’s. She was shocked to notice a ring of grease around her mouth after consuming a Quarter Pounder, and vowed never to return. Well, the ring of grease around my mouth after every bite of the heavenly food I savored at Brown Sugar Kitchen just served to glisten the outline of my ear-to-ear smile worn throughout this incredible meal. Eat your heart out fast food, this is one greasy meal worth eating, and I understand they use the “healthiest grease possible.” \u003c/p>\n\u003cp>The beautiful smile, which welcomed us through the door, couldn’t have possibly predicted nor foretold the unique and special experience my dining companion Andy and I were about to receive. Offered a choice of two deuces or the counter, we opted for the front row seat to the open kitchen; always an amusing diversion while dining. From the 360-degree rotational stools, we could take in the atmosphere of the odd shaped, intimate diner. Although it is an extremely casual environment, a florist was replacing all of the centerpieces scattered across the counter and tables, and the ones she took away still looked fine themselves. The joint was packed, especially for 11:10am on a random Tuesday (the best time to get out and get things done without waiting very long for anything). The place had a very loud, buzzing vibe, and got busier and louder as the lunch hour crept up on us. We were also in a perfect position to notice the sparkling clean kitchen. Stainless steel has seldom shined so bright, which is a testament to their cleaning crew’s efforts and should not go unmentioned.\u003c/p>\n\u003cp>The service staff at Brown Sugar Kitchen has to get props for being some of the sweetest you’ll find. When we were seated, the hostess offered to take our drink order, but gladly accepted an order to start with a biscuit as well. After I ordered an OJ, she turned to Andy and asked, “And for the gentleman?” which, for some reason, sounded so eloquent to me. The drinks and biscuit showed up almost immediately, and although the room was packed, the service remained fast and attentive throughout. If I have to make any negative comment at all, just to prove my mother doesn’t own the place, it would be that it took a few minutes for Andy to get a coffee refill a time or two. But what they lacked in a flawless attention to every single detail that I would only expect in a five star restaurant anyway, they more than made up for in attitude. And although the server may take a few minutes to summon, she’ll spend all the time you want joking, discussing the menu, or whatever, proving that everyone gets their fair share of her attention. Everything was done cheerfully with a smile, too, including splitting things, so we could share and taste multiple dishes. We learned that our server’s name was Cerise at the very end, otherwise we would have loved to refer to her by name all along.\u003c/p>\n\u003cp>A very interesting thing happened regarding the timing of our visit and their hours of service. I had researched the restaurant through their website before going, and took note of the hours (7:00am – 3:00pm) and mention of “breakfast and lunch.” However, since only a Saturday menu was posted on their web site, I was unsure if there was only one menu for the duration of their service, or if during the week it was broken into two separate menus. That caused me to wonder if there was perhaps a cut-off hour when they shift from one meal to the other. We happened to arrive at 11:10am, and noticed that the menu we were given was exclusively breakfast (although they serve fried chicken for breakfast!), but it was served until 11:30am. I immediately realized that we had the opportunity to have a unique experience for this review. Since I wanted to try as much of the food as possible, we ordered a few things from the breakfast menu, and then planned a secondary order from the lunch menu after 11:30. What a fun place to indulge in two whole meals in one sitting! And in her usual attentive way, Cerise delivered the lunch menus at 11:32, and we were on our way to the second round…\u003c/p>\n\u003cp>Saving the best (and most important) for last, the remainder of the review will be about the food. For my money, that’s why I go out to eat; to experience something I can’t make at home. Not only did everything we ate at Brown Sugar Kitchen satisfy that criteria, but there wasn’t a bite or sip of anything that didn’t completely blow me away. \u003c/p>\n\u003cp>Chronologically, I started with a homemade hot chocolate with homemade marshmallows. I quest for a gourmet cup of cocoa in my travels, and the assurance I was given when inquiring about their version convinced me I couldn’t lose here. This cup was a frothy, sweet, chocolaty dream with two gooey, sticky marshmallows floating on top that satisfied thoroughly. Even the organic, fresh-squeezed orange juice was a treat. It was thick and, I daresay, “creamy.” I have had OJ just about every day of my life for decades, and have never had one like that, nor would I have ever used that word to describe it, but there it is. \u003c/p>\n\u003cp>Next came the flakey, savory cheddar, bacon, and scallion biscuit. I have never had a palm full of grease after eating a biscuit before, but that is in no way a complaint coming from me. In my opinion, there are three reasons to eat out: fat, salt, and sugar, and Brown Sugar Kitchen never disappoints on that score. Their signature cornmeal waffle, proudly displayed on the restaurant tee-shirts, is the lightest, crispiest, most delicate waffle I have ever encountered. How on earth they manage to make it greasy, yet crispy and light as a feather all at the same time is far beyond me, but it simply melts in your mouth. Furthermore, I had never even heard of brown sugar butter or apple cider syrup, and yet those adornments shot this already stellar dish straight to the cosmos. \u003c/p>\n\u003cp>A truly good macaroni and cheese is a lucky and surprisingly rare find. Somehow, by the time it was delivered, I was well confident that theirs would be very highly ranked among my favorites, and I’m pleased to report that my expectations were spot-on in that respect. It was cheesy, creamy, and delicious; and although I wouldn’t call it light, it wasn’t one of those chewy, glutinous messes you so often come across. \u003c/p>\n\u003cp>My first bite into the oyster po’boy sandwich revealed the most delicate and, for lack of a better word, perfect fried oysters, nestled in a web of tangy shredded greens resembling a slaw. It’s all served in the softest bun I’ve ever had, and was very easy to cut in two and split between us. All main dishes come with a choice of side, so for our ribs we opted for the smoked, mashed yams, which proved to be a smoky, buttery, yummy pile of deep orange goodness. The BBQ ribs that accompanied them were super smoky and tender with a sweet, flavorful pineapple glaze. I suppose the best words to describe them are, “Mmm-mmm good.…” \u003c/p>\n\u003cp>And a final well-conceived decision on our part led to a bonus indulgence later in the evening. Having no possible room to consume one of the delicious looking desserts enticing us at the front counter, we ordered a slice of their homemade pecan pie to go. Topped with a scoop of vanilla ice cream, the pie tied our whole dinner together with what we had experienced earlier in the day, and it was so fun to reminisce. The pie crust was crunchy and delicate at the same time, and I have no idea how they do it. It was simply one of the best pies I’ve ever had. In fact, I can say with confidence that most everything I ate at Brown Sugar Kitchen was the best version of that dish I’ve had.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I have often been accused of being a walking commercial for everything about which I speak. My policy for sharing is simple, and was established early in life when my father convinced me, “If you don’t have anything nice to say, don’t say anything at all.” This experience of being a guest on \u003cem>Check, Please! Bay Area\u003c/em> is a true test for me, because I have to give an honest report of all three restaurants, and if necessary will deliver some negative impressions and opinions of these places which are all new to me. Thank goodness I lucked out with Brown Sugar Kitchen for the first review. This is the kind of place I’d love to take everyone I like, and see the look of satisfaction and bliss on their faces as they savor the unique flavors of Tanya Holland’s “New Soul Cooking.” MMM-MMM GOOD!!!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Brown Sugar Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2902\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Multiple Visits in February 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> Delicious and innovative food that is exciting to anticipate and satisfying to eat. This restaurant has a commitment to serving you the best possible fare.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong> There is one quick way of determining whether a breakfast restaurant cares about excellence: Does it serve real maple syrup? Shockingly, almost none do. But when you find one that does, you know you are onto something. You know that the proprietors take pride in the quality of their food, and don’t want to insult it with some kind of brown chemical goop with a long list of scientific ingredients. By just using the maple syrup test, you come up with a short list of good bets for a worthwhile breakfast / brunch / lunch dining experience. Then filter that list through the “fresh squeezed orange juice test,” and you are down to the few and the proud.\u003c/p>\n\u003cp>Brown Sugar Kitchen breezes through these tests, and that is just the beginning. BSK’s waffles are something you really must try to experience while you tarry on this earth. They are a complete breed apart from the rest of the world’s waffles. They are delicate and sublime with a unique taste, and as you marvel with each bite, before you know it, you have eaten them all. The waffles are served either with real maple syrup, or with the house specialty, which is a reduced apple cider / brown sugar syrup. Wow. If you have experienced these waffles, and then later in life you wind up on death row, chances are these waffles will be a part of your last meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the whole menu is interesting and delicious, but the waffles are simply profound and require their own separate discussion. The fried chicken has a unique and delicious flavor, and is a nice savory accompaniment to a waffle. The pork ribs have a wonderful smoky aura, topped with a little pineapple salsa. As you are about finishing up your second rib, you realize they have a wicked, little, spicy after-bite. The gumbo is surprisingly mild, and maybe my least adored menu item at BSK. I also felt that the shrimp in the gumbo were over-cooked.\u003c/p>\n\u003cp>Start out your experience with some beignets, served too hot to touch as little triangles dusted with powdered sugar and served with homemade jam. Very yummy. Sharing a sticky bun is also a fun way to get started. As you leave, pick up some apple cake, or maybe one of the chocolate chip cookies, garnished with just a little bit of sea salt!\u003c/p>\n\u003cp>My server once described the fare as, “New soul food with a California twist.” Whatever that means, it results in a most enjoyable dining experience.\u003c/p>\n\u003cp>BSK is located in an otherwise industrial stretch of Mandela Parkway, and the interior décor is straight-up diner, with an open kitchen and a bustling atmosphere. Owner Tanya Holland can often be seen toiling alongside her employees in the kitchen. The area is safe, and parking isn’t a problem.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Saturday February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was very surprised when I walked into the restaurant. I expected a larger place with the fragrant smell of home cooking. It was early, so the place was not that crowded. I stood at the door for a minute or two before anyone seated me. I was escorted to a counter seat. I would have preferred to been given a choice of a counter or a table, given that the place was just not that crowded. I sat at the counter anyway and was not very comfortable. Then I got really upset when I overheard someone else being seated, and they were asked if they wanted the counter or a table. \n\u003cp>I reviewed the menu quite thoroughly, as I looked around at the cooks, wait staff, and overall décor. The noise level was OK, the décor is nice and very mellow. I waited a long time after reviewing the menu to be asked what I was going to order. In fact, I had to stop someone to tell them I was ready to order. \u003c/p>\n\u003cp>There was a coffee bar that looked great and was staffed by a single person. There were three cooks. Two were men, and the other was a woman. She appeared to be the one in charge, because she was constantly looking around to make sure everything was running smoothly. I thought the prices were high for breakfast. Maybe I should say the prices were high for the amount of food you got. \u003c/p>\n\u003cp>When I think of a Southern restaurant, one of the first things that come to mind is the quantity of food you usually get. So, I was really surprised when I got a handful of potatoes and maybe two eggs. The eggs had spinach, broccoli, and onions in them. I thought, “Oh, no.” I usually have a vegetable scramble, and it has mushrooms, cheese, onions, broccoli, peppers, and the like. I was pleasantly surprised that the food was very good, different, but good. I had already set myself up not to like the food based on the price and the service, so I was impressed when I tasted the eggs — it made up for the bad service and the price. \u003c/p>\n\u003cp>The order did arrive in a timely fashion, and the coffee was fabulous. When I started out that morning, I went the wrong way and then got my bearings straight and had to head in the right direction. I know the neighborhood and was glad to see it revitalizing itself. Parking was easy, I parked right in front. I’m not sure if I would go there again, however, I would recommend it to friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Tuesday February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAlthough it has always been clear that \u003cem>Check, Please! Bay Area\u003c/em> is a tremendous source for discovering wonderful restaurants to try, I hadn’t considered what the visceral experience of venturing out to one of the other guests’ restaurant choices for the purpose of talking about it on the show would do to me. And what a thrill it was. \n\u003cp>For the rest of its existence, the incredible Brown Sugar Kitchen, in their affectionately named neighborhood of “Sweet West Oakland,” will eternally live blissfully in my memory as the place I went to “back in 2010” in preparation for the show. And at this point, I am very excited to meet the guest who brought this restaurant on to the program, and I can certainly understand why they consider it a favorite. Brown Sugar Kitchen is a high-concept restaurant serving what the chef/owner Tanya Holland calls “New Soul Cooking,” and I call fabulous. In fact, I have a really hard time finding anything about which to complain. But I will, however, share an interesting negative anecdote that came to mind as I wiped my mouth with one of their thick paper napkins. When I was young, my mother told me about her one and only experience at McDonald’s. She was shocked to notice a ring of grease around her mouth after consuming a Quarter Pounder, and vowed never to return. Well, the ring of grease around my mouth after every bite of the heavenly food I savored at Brown Sugar Kitchen just served to glisten the outline of my ear-to-ear smile worn throughout this incredible meal. Eat your heart out fast food, this is one greasy meal worth eating, and I understand they use the “healthiest grease possible.” \u003c/p>\n\u003cp>The beautiful smile, which welcomed us through the door, couldn’t have possibly predicted nor foretold the unique and special experience my dining companion Andy and I were about to receive. Offered a choice of two deuces or the counter, we opted for the front row seat to the open kitchen; always an amusing diversion while dining. From the 360-degree rotational stools, we could take in the atmosphere of the odd shaped, intimate diner. Although it is an extremely casual environment, a florist was replacing all of the centerpieces scattered across the counter and tables, and the ones she took away still looked fine themselves. The joint was packed, especially for 11:10am on a random Tuesday (the best time to get out and get things done without waiting very long for anything). The place had a very loud, buzzing vibe, and got busier and louder as the lunch hour crept up on us. We were also in a perfect position to notice the sparkling clean kitchen. Stainless steel has seldom shined so bright, which is a testament to their cleaning crew’s efforts and should not go unmentioned.\u003c/p>\n\u003cp>The service staff at Brown Sugar Kitchen has to get props for being some of the sweetest you’ll find. When we were seated, the hostess offered to take our drink order, but gladly accepted an order to start with a biscuit as well. After I ordered an OJ, she turned to Andy and asked, “And for the gentleman?” which, for some reason, sounded so eloquent to me. The drinks and biscuit showed up almost immediately, and although the room was packed, the service remained fast and attentive throughout. If I have to make any negative comment at all, just to prove my mother doesn’t own the place, it would be that it took a few minutes for Andy to get a coffee refill a time or two. But what they lacked in a flawless attention to every single detail that I would only expect in a five star restaurant anyway, they more than made up for in attitude. And although the server may take a few minutes to summon, she’ll spend all the time you want joking, discussing the menu, or whatever, proving that everyone gets their fair share of her attention. Everything was done cheerfully with a smile, too, including splitting things, so we could share and taste multiple dishes. We learned that our server’s name was Cerise at the very end, otherwise we would have loved to refer to her by name all along.\u003c/p>\n\u003cp>A very interesting thing happened regarding the timing of our visit and their hours of service. I had researched the restaurant through their website before going, and took note of the hours (7:00am – 3:00pm) and mention of “breakfast and lunch.” However, since only a Saturday menu was posted on their web site, I was unsure if there was only one menu for the duration of their service, or if during the week it was broken into two separate menus. That caused me to wonder if there was perhaps a cut-off hour when they shift from one meal to the other. We happened to arrive at 11:10am, and noticed that the menu we were given was exclusively breakfast (although they serve fried chicken for breakfast!), but it was served until 11:30am. I immediately realized that we had the opportunity to have a unique experience for this review. Since I wanted to try as much of the food as possible, we ordered a few things from the breakfast menu, and then planned a secondary order from the lunch menu after 11:30. What a fun place to indulge in two whole meals in one sitting! And in her usual attentive way, Cerise delivered the lunch menus at 11:32, and we were on our way to the second round…\u003c/p>\n\u003cp>Saving the best (and most important) for last, the remainder of the review will be about the food. For my money, that’s why I go out to eat; to experience something I can’t make at home. Not only did everything we ate at Brown Sugar Kitchen satisfy that criteria, but there wasn’t a bite or sip of anything that didn’t completely blow me away. \u003c/p>\n\u003cp>Chronologically, I started with a homemade hot chocolate with homemade marshmallows. I quest for a gourmet cup of cocoa in my travels, and the assurance I was given when inquiring about their version convinced me I couldn’t lose here. This cup was a frothy, sweet, chocolaty dream with two gooey, sticky marshmallows floating on top that satisfied thoroughly. Even the organic, fresh-squeezed orange juice was a treat. It was thick and, I daresay, “creamy.” I have had OJ just about every day of my life for decades, and have never had one like that, nor would I have ever used that word to describe it, but there it is. \u003c/p>\n\u003cp>Next came the flakey, savory cheddar, bacon, and scallion biscuit. I have never had a palm full of grease after eating a biscuit before, but that is in no way a complaint coming from me. In my opinion, there are three reasons to eat out: fat, salt, and sugar, and Brown Sugar Kitchen never disappoints on that score. Their signature cornmeal waffle, proudly displayed on the restaurant tee-shirts, is the lightest, crispiest, most delicate waffle I have ever encountered. How on earth they manage to make it greasy, yet crispy and light as a feather all at the same time is far beyond me, but it simply melts in your mouth. Furthermore, I had never even heard of brown sugar butter or apple cider syrup, and yet those adornments shot this already stellar dish straight to the cosmos. \u003c/p>\n\u003cp>A truly good macaroni and cheese is a lucky and surprisingly rare find. Somehow, by the time it was delivered, I was well confident that theirs would be very highly ranked among my favorites, and I’m pleased to report that my expectations were spot-on in that respect. It was cheesy, creamy, and delicious; and although I wouldn’t call it light, it wasn’t one of those chewy, glutinous messes you so often come across. \u003c/p>\n\u003cp>My first bite into the oyster po’boy sandwich revealed the most delicate and, for lack of a better word, perfect fried oysters, nestled in a web of tangy shredded greens resembling a slaw. It’s all served in the softest bun I’ve ever had, and was very easy to cut in two and split between us. All main dishes come with a choice of side, so for our ribs we opted for the smoked, mashed yams, which proved to be a smoky, buttery, yummy pile of deep orange goodness. The BBQ ribs that accompanied them were super smoky and tender with a sweet, flavorful pineapple glaze. I suppose the best words to describe them are, “Mmm-mmm good.…” \u003c/p>\n\u003cp>And a final well-conceived decision on our part led to a bonus indulgence later in the evening. Having no possible room to consume one of the delicious looking desserts enticing us at the front counter, we ordered a slice of their homemade pecan pie to go. Topped with a scoop of vanilla ice cream, the pie tied our whole dinner together with what we had experienced earlier in the day, and it was so fun to reminisce. The pie crust was crunchy and delicate at the same time, and I have no idea how they do it. It was simply one of the best pies I’ve ever had. In fact, I can say with confidence that most everything I ate at Brown Sugar Kitchen was the best version of that dish I’ve had.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have often been accused of being a walking commercial for everything about which I speak. My policy for sharing is simple, and was established early in life when my father convinced me, “If you don’t have anything nice to say, don’t say anything at all.” This experience of being a guest on \u003cem>Check, Please! Bay Area\u003c/em> is a true test for me, because I have to give an honest report of all three restaurants, and if necessary will deliver some negative impressions and opinions of these places which are all new to me. Thank goodness I lucked out with Brown Sugar Kitchen for the first review. This is the kind of place I’d love to take everyone I like, and see the look of satisfaction and bliss on their faces as they savor the unique flavors of Tanya Holland’s “New Soul Cooking.” MMM-MMM GOOD!!!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Mediterranee: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2074\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.mp4\">\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/40/2009/05/lamediterranee10.jpg\" alt=\"Fillo Combination\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee14.jpg\" alt=\"Salad Mediterranee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee22.jpg\" alt=\"Chicken Pomegranate\" hspace=\"3\">\u003cbr>\nFillo Combination, Salad Mediterranee, Chicken Pomegranate\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/duncan-cook.jpg\" alt=\"Duncan Cook\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Duncan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Handyman and Wedding Officiator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mediterranee\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Thursday, December 6, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere is great pay parking down College Ave diagonal from the 7-11. On a busy day it might be full, but I can always park nearby. Even if I end up a few blocks away the walk is part of the charm. With shops for toys, pets, books, toys, candy, fashion, and gifts, the whole area lends a full neighborhood experience to enjoy with a friend or two.\n\u003cp>There is a charming hostess to greet us. We get a choice of indoor or outdoor seating, I choose indoor, but the chilly weather is warmed by heaters for the diners outside. I have gotten the same thing here for years: the three fillo combo. It is three little, flaky, savory fillo cakes with a side of lemon chicken soup. I choose the Chicken Cilia (cinnamon chicken with garbonzo beans), Spinach and Feta, and the Cheese Karni (an enchanting blend of cheeses that I still cannot pinpoint). The modest garnish on the side makes for my flavor mixing celebration. I get a slice of orange, pineapple, banana, and Muenster cheese next to a small mound of hummus. I love slicing of a bit of the fruit to eat with a bite of fillo. The combinations highlight and activate different elements of each cake. With the dinner combo, there are four fillo offered, so I get the tasty ground beef and pine nut cake, further increasing the possibilities of tasty exploration.\u003c/p>\n\u003cp>My mood and joy for the delicious food is complemented by pairing the meal with a glass or three of retsina, a white wine aged in pine barrels. It is not for everyone and the aroma is rather strong, but I find it refreshing and yummy. Going with friends is fun, because we can share an order of the pomegranate chicken. Plump, delectable drumsticks of slow cooked chicken in a slightly tangy sauce where the meat literally falls off the bone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The mood is light but energetic. Usually rhythmic instrumental music is playing that makes me wonder why nobody is dancing (I sometimes do on my way to the restroom). The decor is distinct but simple; a mood is set without being overpowering or too gaudy.\u003c/p>\n\u003cp>Go here for a work meeting, with out of town visitors, for a sexy date, or just to treat yourself to lunch and enjoy your current novel or comic book. This is the perfect joint to hit up during the holiday shopping season. You can cross off at least a handful of gifts while nourishing that gnawing, hustle-harried belly.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/george-habit.jpg\" alt=\"George Habit\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Joe’s of Westlake\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Monday, December 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAuthentic Mediterranean restaurant, featuring traditional Mid-Eastern atmosphere and serving realistic Lebanese cuisine. More than adequate portions. Professional staff greets patrons with a smile. We arrived at 1pm for lunch and were seated immediately. The courses were leisurely paced. For dessert we were served delicious seedless sweetened dates covered with rich, thick cream. A fine dessert. We enjoyed the total midday dining experience. The prices are right and the food is filling.\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/patricia-muniosguren.jpg\" alt=\"Patricia Muniosguren\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patricia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Montessori Pre-School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roy’s Restaurant\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Sunday, November 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe thought parking was going to be difficult at the restaurant considering it’s in a fairly busy area of Berkeley. It turns out there is a small parking lot in the back of the restaurant, and you don’t have to pay on Sundays. A plus!\n\u003cp>There is covered, outside seating in front of the restaurant. It was a nice day and we considered sitting out there so we could people watch, but decided to eat inside because there was much more to take in visually. The ceiling of the restaurant was covered in cloth panels that softened the look of the industrial ceiling. There was a skylight — always a plus! The lighting was bright and the place felt airy. Considering it was a Sunday at 2:30pm, the place was pretty full, but the acoustics were great, as we never thought it was too loud. We didn’t have to wait too long to get our table either.\u003c/p>\n\u003cp>The place has a fun, eclectic feel. Each table had a little tray with a classic Coke ad displayed on the side, and they each also had a small vase filled with a different wild flower. It gave each table a unique look. There was a small bar in the back of the restaurant surrounded by fake grapes. Totally kitschy-cute. You could see all the way to the back of the kitchen, and it was reassuring to know that they’re willing to expose their cooking area so openly.\u003c/p>\n\u003cp>I was sorry that one of my guy friends was not able to come with us. I think he would have appreciated the quality of waitresses that were there. Each one was friendly and accommodating and had that certain Berkeley flair that added to the ambiance of the restaurant. And they were all cute.\u003c/p>\n\u003cp>I’m not a big fan of hummus, but my boyfriend will order it any chance he gets. It was wonderful! Definitely one of the best I’ve ever tasted — comparable to all the homemade hummus I’ve had in the past. Plus they added vegetable slices like beets, carrots, and red lettuce that could be used to scoop up the hummus in lieu of pita bread. Another added bonus was the pita bread came warm and was a combination of regular and whole wheat.\u003c/p>\n\u003cp>For my main dish I ordered Grecian Spinach and Feta Fillo Dough Specialty with the lentil soup as my side dish. I’ve never seen anything like that in another other menu serving the same fare. Anton ordered the Levantine Meat Tart with chicken lemon soup (!) as his side dish. We were both impressed by the plating — it turned out that for $10.25, we got a whole dish. Not only did it come with four fillo rolls, it came with the soup, a side of hummus, three slices of varied fruit (pineapple, orange, and banana) and a small triangle of Gouda cheese. We figured the fruit and cheese served as dessert.\u003c/p>\n\u003cp>Our waitress came by to notify Anton that she had given him the wrong plate. Instead of the Levantine Meat Tart, he had been given the fillo combination, which included my Grecian Spinach and Feta, Cheese Karni, Levantine Meat Tart and Chicken Cilicia. He was so happy with the mistake he kept the plate. We both agreed that the spinach and feta rolls deserved a “happy food dance,” which is our parlance for “awesome food.” I tried some of the Chicken Cilicia, which we thought was the most shocking thing on the plate because it was actually sweet and almost dessert like. But oh so tasty!\u003c/p>\n\u003cp>The lentil soup was good, but nothing too exciting. I thought it lacked depth. The chicken lemon soup was just so unusual we both had to try it. It was tasty and surprising. A very clever combination!\u003c/p>\n\u003cp>I enjoyed my beer. I had specifically requested an exotic beer, and the waitress recommended the Almaza beer from Lebanon. She said that it flew off their shelves, and they had to keep lots of extra stock to meet the demand. It was a light, not so hoppy beer, with a clear, bright yellow color. Considering the warmer weather, I thought it was a great complement to the meal.\u003c/p>\n\u003cp>We were so full from the meal that we had to forgo our dessert. I didn’t even manage to finish two of my rolls and packed them up in a to-go box with the rest of the hummus.\u003c/p>\n\u003cp>We had to ask the waitress for directions to another place on the Berkeley campus, and she was really helpful and even provided us with a map of the campus. Apparently, they do a lot of deliveries.\u003c/p>\n\u003cp>I went to the bathroom on the way out. It was nicely tiled and decorated. I was a little disappointed to note that there was paper on the floor, and it looked the trashcan needed to be emptied.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A definite go-to restaurant! There were other items on the menu I didn’t have a chance to try and would love to go back. I’d be curious to try out their other locations in San Francisco to see if they have the same casual, eclectic, laid back vibe that the one in Berkeley has.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Duncan:\u003c/strong> \"Go here for a work meeting, with out of town visitors, for a sexy date.\"\u003cbr />\u003cstrong>George:\u003c/strong> \"Authentic Mediterranean restaurant, featuring traditional Mid-Eastern atmosphere & serving realistic Lebanese cuisine.\"\u003cbr />\u003cstrong>Patricia:\u003c/strong> \"A definite go-to restaurant!\"\u003cbr />",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Mediterranee: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2074\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.mp4\">\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/40/2009/05/lamediterranee10.jpg\" alt=\"Fillo Combination\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee14.jpg\" alt=\"Salad Mediterranee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee22.jpg\" alt=\"Chicken Pomegranate\" hspace=\"3\">\u003cbr>\nFillo Combination, Salad Mediterranee, Chicken Pomegranate\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/duncan-cook.jpg\" alt=\"Duncan Cook\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Duncan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Handyman and Wedding Officiator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mediterranee\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Thursday, December 6, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere is great pay parking down College Ave diagonal from the 7-11. On a busy day it might be full, but I can always park nearby. Even if I end up a few blocks away the walk is part of the charm. With shops for toys, pets, books, toys, candy, fashion, and gifts, the whole area lends a full neighborhood experience to enjoy with a friend or two.\n\u003cp>There is a charming hostess to greet us. We get a choice of indoor or outdoor seating, I choose indoor, but the chilly weather is warmed by heaters for the diners outside. I have gotten the same thing here for years: the three fillo combo. It is three little, flaky, savory fillo cakes with a side of lemon chicken soup. I choose the Chicken Cilia (cinnamon chicken with garbonzo beans), Spinach and Feta, and the Cheese Karni (an enchanting blend of cheeses that I still cannot pinpoint). The modest garnish on the side makes for my flavor mixing celebration. I get a slice of orange, pineapple, banana, and Muenster cheese next to a small mound of hummus. I love slicing of a bit of the fruit to eat with a bite of fillo. The combinations highlight and activate different elements of each cake. With the dinner combo, there are four fillo offered, so I get the tasty ground beef and pine nut cake, further increasing the possibilities of tasty exploration.\u003c/p>\n\u003cp>My mood and joy for the delicious food is complemented by pairing the meal with a glass or three of retsina, a white wine aged in pine barrels. It is not for everyone and the aroma is rather strong, but I find it refreshing and yummy. Going with friends is fun, because we can share an order of the pomegranate chicken. Plump, delectable drumsticks of slow cooked chicken in a slightly tangy sauce where the meat literally falls off the bone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mood is light but energetic. Usually rhythmic instrumental music is playing that makes me wonder why nobody is dancing (I sometimes do on my way to the restroom). The decor is distinct but simple; a mood is set without being overpowering or too gaudy.\u003c/p>\n\u003cp>Go here for a work meeting, with out of town visitors, for a sexy date, or just to treat yourself to lunch and enjoy your current novel or comic book. This is the perfect joint to hit up during the holiday shopping season. You can cross off at least a handful of gifts while nourishing that gnawing, hustle-harried belly.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/george-habit.jpg\" alt=\"George Habit\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Joe’s of Westlake\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Monday, December 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAuthentic Mediterranean restaurant, featuring traditional Mid-Eastern atmosphere and serving realistic Lebanese cuisine. More than adequate portions. Professional staff greets patrons with a smile. We arrived at 1pm for lunch and were seated immediately. The courses were leisurely paced. For dessert we were served delicious seedless sweetened dates covered with rich, thick cream. A fine dessert. We enjoyed the total midday dining experience. The prices are right and the food is filling.\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/patricia-muniosguren.jpg\" alt=\"Patricia Muniosguren\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patricia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Montessori Pre-School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roy’s Restaurant\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Sunday, November 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe thought parking was going to be difficult at the restaurant considering it’s in a fairly busy area of Berkeley. It turns out there is a small parking lot in the back of the restaurant, and you don’t have to pay on Sundays. A plus!\n\u003cp>There is covered, outside seating in front of the restaurant. It was a nice day and we considered sitting out there so we could people watch, but decided to eat inside because there was much more to take in visually. The ceiling of the restaurant was covered in cloth panels that softened the look of the industrial ceiling. There was a skylight — always a plus! The lighting was bright and the place felt airy. Considering it was a Sunday at 2:30pm, the place was pretty full, but the acoustics were great, as we never thought it was too loud. We didn’t have to wait too long to get our table either.\u003c/p>\n\u003cp>The place has a fun, eclectic feel. Each table had a little tray with a classic Coke ad displayed on the side, and they each also had a small vase filled with a different wild flower. It gave each table a unique look. There was a small bar in the back of the restaurant surrounded by fake grapes. Totally kitschy-cute. You could see all the way to the back of the kitchen, and it was reassuring to know that they’re willing to expose their cooking area so openly.\u003c/p>\n\u003cp>I was sorry that one of my guy friends was not able to come with us. I think he would have appreciated the quality of waitresses that were there. Each one was friendly and accommodating and had that certain Berkeley flair that added to the ambiance of the restaurant. And they were all cute.\u003c/p>\n\u003cp>I’m not a big fan of hummus, but my boyfriend will order it any chance he gets. It was wonderful! Definitely one of the best I’ve ever tasted — comparable to all the homemade hummus I’ve had in the past. Plus they added vegetable slices like beets, carrots, and red lettuce that could be used to scoop up the hummus in lieu of pita bread. Another added bonus was the pita bread came warm and was a combination of regular and whole wheat.\u003c/p>\n\u003cp>For my main dish I ordered Grecian Spinach and Feta Fillo Dough Specialty with the lentil soup as my side dish. I’ve never seen anything like that in another other menu serving the same fare. Anton ordered the Levantine Meat Tart with chicken lemon soup (!) as his side dish. We were both impressed by the plating — it turned out that for $10.25, we got a whole dish. Not only did it come with four fillo rolls, it came with the soup, a side of hummus, three slices of varied fruit (pineapple, orange, and banana) and a small triangle of Gouda cheese. We figured the fruit and cheese served as dessert.\u003c/p>\n\u003cp>Our waitress came by to notify Anton that she had given him the wrong plate. Instead of the Levantine Meat Tart, he had been given the fillo combination, which included my Grecian Spinach and Feta, Cheese Karni, Levantine Meat Tart and Chicken Cilicia. He was so happy with the mistake he kept the plate. We both agreed that the spinach and feta rolls deserved a “happy food dance,” which is our parlance for “awesome food.” I tried some of the Chicken Cilicia, which we thought was the most shocking thing on the plate because it was actually sweet and almost dessert like. But oh so tasty!\u003c/p>\n\u003cp>The lentil soup was good, but nothing too exciting. I thought it lacked depth. The chicken lemon soup was just so unusual we both had to try it. It was tasty and surprising. A very clever combination!\u003c/p>\n\u003cp>I enjoyed my beer. I had specifically requested an exotic beer, and the waitress recommended the Almaza beer from Lebanon. She said that it flew off their shelves, and they had to keep lots of extra stock to meet the demand. It was a light, not so hoppy beer, with a clear, bright yellow color. Considering the warmer weather, I thought it was a great complement to the meal.\u003c/p>\n\u003cp>We were so full from the meal that we had to forgo our dessert. I didn’t even manage to finish two of my rolls and packed them up in a to-go box with the rest of the hummus.\u003c/p>\n\u003cp>We had to ask the waitress for directions to another place on the Berkeley campus, and she was really helpful and even provided us with a map of the campus. Apparently, they do a lot of deliveries.\u003c/p>\n\u003cp>I went to the bathroom on the way out. It was nicely tiled and decorated. I was a little disappointed to note that there was paper on the floor, and it looked the trashcan needed to be emptied.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Sahn Maru Korean BBQ: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1966\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/sahnmaru15.jpg\" alt=\"Banchan\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru17.jpg\" alt=\"BBQ Chicken\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru22.jpg\" alt=\"Fish Egg Soup\" hspace=\"3\">\u003cbr>\nBanchan (sidedishes including kimchi), BBQ Chicken, Fish Egg Soup\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Friday, December 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOh, how I longed for a great local Korean restaurant during the ten years of my residence in the Bay Area before Sahn Maru opened its doors on Telegraph Avenue in Berkeley. Ever since 2004, Sahn Maru has been my go-to Korean restaurant whenever I felt my hunger pangs for authentic Korean food. No longer did I have to endure terrible service from the many decent, but not so customer-oriented Korean joints in the East Bay. I could go to Sahn Maru, where they treated every customer respectfully, from the young to the old, from the Korean to the non-Korean.\n\u003cp>The spacious restaurant is filled with tables made from large wooden slabs and chairs with tied on cushions. There is a large T.V., a Korean restaurant staple, and some traditional figurines decorate the counters. Some pictures of the food line one side of the wall. There are also some questionable pieces like a large wooden sculpture of a woman with her a** in the air. That one gave me and my friends a couple of chuckles. There are a few other random behinds on the wall too.\u003c/p>\n\u003cp>Sahn Maru is my favorite Korean restaurant because they have great food and great services. Their fish egg soup (pollock), seafood bi bim bap, pork bone and potato stew (gam ja tang), soft tofu stew, pork ribs, and crab stew are some of my go-to dishes, but no matter what I order, they always serve up the same great ban chan (side dishes). Their ban chans are well seasoned and generously portioned. You can always ask for more, too, and the staff is eager to refill! My favorite ban chan is the spicy anchovies. It sounds kind of gross, but they are packed full of calcium and taste mostly like the sugary, peppery flavorings they are covered in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sahn Maru has great dishes for carnivores that my husband orders every single time, but in my opinion, their strength is in their stews and soups. The fish egg soup (al chi gae) has a deep, complex, and full flavor. You might even enjoy the fish egg sacks too, once you get over the unusual texture. The gam ja tang also has a thick soup base that must have at least a dozen different spices in it. You know that it’s had enough time to simmer because the meat crumbles off the bones. Their noodles for the kal gook soo are made in-house and are chewy- delicious. If you must have a meat dish, I recommend the spicy pork ribs. The marinade is soaked into every fiber, filling each bite of the meat with yummy goodness.\u003c/p>\n\u003cp>The only dish that I’ve questioned is the pork bok kum (stir fry), in which they use bacon. When I ordered it, the owner warned that they do this dish a bit differently, but I was still disappointed by the soggy bacon. Bacon is meant to be consumed crispy!\u003c/p>\n\u003cp>The attentive and friendly service is what truly sets apart this restaurant from other Korean restaurants. They are very helpful to new customers, especially those who seem like they might be new to Korean food. I’ve often heard the owner and the waitstaff explain and recommend various dishes, even warning customers of how spicy a dish might be.\u003c/p>\n\u003cp>Sahn Maru owners and staff always greet me with a warm smile and even notice when I haven’t been there recently. I’ve had my rehearsal dinner there and various birthday parties and gatherings in the large private room that customers can use for free. The restaurant is also exceptionally great for those with young kids, because they serve a tray with rice, soup, and various ban chans for the little one at no cost.\u003c/p>\n\u003cp>If you’ve never tried Korean food, or are tired of the same ol’ Korean BBQ, try Sahn Maru! There is usually plenty of street parking, or if you get lucky, you might be able to find a spot in the tiny, secret, side parking lot.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Wednesday, January 7, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWent into Sahn Maru, a Korean BBQ restaurant. It’s a large restaurant with about 20 tables. The waiter sat me down right away. He gave me a menu, and then the waitress came over with some barley and corn tea.\n\u003cp>I ordered the BBQ short ribs and the BBQ chicken, which came with nine side dishes, kim chee, fish cakes, mung beans, broccoli, daikon radish, mushrooms, jelly, dried fish. Also with the meal, came soup and white rice. It only took about five to ten minutes to get my order. I ate the seaweed soup first, very good. I asked the waitress if there was any MSG in any of the food, which she said no, there wasn’t.\u003c/p>\n\u003cp>I looked around the restaurant and saw miniature kimonos in frames. On one side of the restaurant and on the other side, there are pictures of the foods you can order from the menu. At the register stood two dolls in a case, very pretty. There was also a large television screen playing. Their tables and chairs were made out of thick pine and their chairs were large.\u003c/p>\n\u003cp>The portions of the foods were perfect and very good. I especially liked the BBQ chicken. At the end of the meal the waiter brought over a cinnamon tea with nuts in it served cold. It was very good.\u003c/p>\n\u003cp>The bill came to $27.05 and I added a five-dollar tip. I enjoyed the restaurant very much. I think that maybe when I’m in Oakland again, I might make a visit to have some more of their wonderful food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Sunday, December 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant is located on what is called Kimchee Row, and is close to other Korean restaurants. Sahn Maru seemed just like the rest from the outside, but an interesting ambiance waits within. The decor is unique, to say the least, with English Country decor (i.e. what I would imagine as tables and chairs straight from a kitchen on a Kentucky farm) mixed in with items from Korea (i.e. the huge Korean drum near the door).\n\u003cp>Looking past the odd decor inside, the atmosphere was very warm and inviting. The waitstaff was instantly on their feet and gave us a warm smile and greeting as we passed through the doors. Perhaps it was because it was a Sunday night around 5:30pm or because we were the only ones there, but the staff was very attentive. After our orders were taken, the waitress brought out my daughter’s kimchee and appetizers first and then ours a bit later. The kimchee here was standard with the average number of various kimchees (I counted around seven or eight various types), however, the kimchee portions were a little on the small side (although if you ask for more, the waitress happily obliges). Also, the taste is a little off. There were one of two of the dishes that weren’t as good as others, and they brought the overall kimchee taste down (probably the pickled celery-yuck).\u003c/p>\n\u003cp>After a sort of rocky start with the kimchee, the main dishes were finally brought out piping hot. The main courses did take some time to arrive, but I suspect it was because the food was made to order. The main meat dish was tasty and is better than the average Korean restaurants. The meat was thoroughly flavorful and was not overly sweet. Manly Korean restaurants make the mistake of making their meat too sweet, and this was not the case here. Also, the meat that came with the beef and tofu soup was good as well. The slices were cut very thinly, and this, too, was not overly sweet. Though there was one small setback, the meat was not that lean, and a little over a third of the dish was fat. My daughter loved this meat, by the way, because of the thinness of the meat; she was able to chew it rather easily.\u003c/p>\n\u003cp>As for the beef and tofu soup, this was delicious. The tofu didn’t overpower the dish, and there was enough beef and zucchini/cucumber to balance the dish out. What really made this dish stand out compared to other Korean restaurants is the smell of the soup. This dish is usually very pungent, but at Sahn Maru, the smell was minimal, and the taste was perfect.\u003c/p>\n\u003cp>Overall, the main dishes were better than your average Korean restaurant, however, the kimchee was a little lacking. And although the decor was somewhat lacking, the atmosphere was warm and inviting. I would probably visit them again if I happen to be in the area and craved Korean. There really wasn’t anything that wowed me enough to go all the way to Oakland for Korean food, and the place wasn’t cheap. I’d rather take my family to a good restaurant locally and save gas and a dry cleaning bill (Korean food really sticks to your hair and clothes).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At the end of our meal, we were given a cup of cold, sweet tea. The tea was delicious and one of a kind. Do not leave this place without drinking this special dessert tea.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n4315 Telegraph Avenue (at 44th Street)\r\nOakland, CA 94609\r\n\u003cstrong>Phone:\u003c/strong> 510-653-3366\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Korean\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008-2009",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sahn Maru Korean BBQ: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1966\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/sahnmaru15.jpg\" alt=\"Banchan\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru17.jpg\" alt=\"BBQ Chicken\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru22.jpg\" alt=\"Fish Egg Soup\" hspace=\"3\">\u003cbr>\nBanchan (sidedishes including kimchi), BBQ Chicken, Fish Egg Soup\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Friday, December 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOh, how I longed for a great local Korean restaurant during the ten years of my residence in the Bay Area before Sahn Maru opened its doors on Telegraph Avenue in Berkeley. Ever since 2004, Sahn Maru has been my go-to Korean restaurant whenever I felt my hunger pangs for authentic Korean food. No longer did I have to endure terrible service from the many decent, but not so customer-oriented Korean joints in the East Bay. I could go to Sahn Maru, where they treated every customer respectfully, from the young to the old, from the Korean to the non-Korean.\n\u003cp>The spacious restaurant is filled with tables made from large wooden slabs and chairs with tied on cushions. There is a large T.V., a Korean restaurant staple, and some traditional figurines decorate the counters. Some pictures of the food line one side of the wall. There are also some questionable pieces like a large wooden sculpture of a woman with her a** in the air. That one gave me and my friends a couple of chuckles. There are a few other random behinds on the wall too.\u003c/p>\n\u003cp>Sahn Maru is my favorite Korean restaurant because they have great food and great services. Their fish egg soup (pollock), seafood bi bim bap, pork bone and potato stew (gam ja tang), soft tofu stew, pork ribs, and crab stew are some of my go-to dishes, but no matter what I order, they always serve up the same great ban chan (side dishes). Their ban chans are well seasoned and generously portioned. You can always ask for more, too, and the staff is eager to refill! My favorite ban chan is the spicy anchovies. It sounds kind of gross, but they are packed full of calcium and taste mostly like the sugary, peppery flavorings they are covered in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sahn Maru has great dishes for carnivores that my husband orders every single time, but in my opinion, their strength is in their stews and soups. The fish egg soup (al chi gae) has a deep, complex, and full flavor. You might even enjoy the fish egg sacks too, once you get over the unusual texture. The gam ja tang also has a thick soup base that must have at least a dozen different spices in it. You know that it’s had enough time to simmer because the meat crumbles off the bones. Their noodles for the kal gook soo are made in-house and are chewy- delicious. If you must have a meat dish, I recommend the spicy pork ribs. The marinade is soaked into every fiber, filling each bite of the meat with yummy goodness.\u003c/p>\n\u003cp>The only dish that I’ve questioned is the pork bok kum (stir fry), in which they use bacon. When I ordered it, the owner warned that they do this dish a bit differently, but I was still disappointed by the soggy bacon. Bacon is meant to be consumed crispy!\u003c/p>\n\u003cp>The attentive and friendly service is what truly sets apart this restaurant from other Korean restaurants. They are very helpful to new customers, especially those who seem like they might be new to Korean food. I’ve often heard the owner and the waitstaff explain and recommend various dishes, even warning customers of how spicy a dish might be.\u003c/p>\n\u003cp>Sahn Maru owners and staff always greet me with a warm smile and even notice when I haven’t been there recently. I’ve had my rehearsal dinner there and various birthday parties and gatherings in the large private room that customers can use for free. The restaurant is also exceptionally great for those with young kids, because they serve a tray with rice, soup, and various ban chans for the little one at no cost.\u003c/p>\n\u003cp>If you’ve never tried Korean food, or are tired of the same ol’ Korean BBQ, try Sahn Maru! There is usually plenty of street parking, or if you get lucky, you might be able to find a spot in the tiny, secret, side parking lot.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Wednesday, January 7, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWent into Sahn Maru, a Korean BBQ restaurant. It’s a large restaurant with about 20 tables. The waiter sat me down right away. He gave me a menu, and then the waitress came over with some barley and corn tea.\n\u003cp>I ordered the BBQ short ribs and the BBQ chicken, which came with nine side dishes, kim chee, fish cakes, mung beans, broccoli, daikon radish, mushrooms, jelly, dried fish. Also with the meal, came soup and white rice. It only took about five to ten minutes to get my order. I ate the seaweed soup first, very good. I asked the waitress if there was any MSG in any of the food, which she said no, there wasn’t.\u003c/p>\n\u003cp>I looked around the restaurant and saw miniature kimonos in frames. On one side of the restaurant and on the other side, there are pictures of the foods you can order from the menu. At the register stood two dolls in a case, very pretty. There was also a large television screen playing. Their tables and chairs were made out of thick pine and their chairs were large.\u003c/p>\n\u003cp>The portions of the foods were perfect and very good. I especially liked the BBQ chicken. At the end of the meal the waiter brought over a cinnamon tea with nuts in it served cold. It was very good.\u003c/p>\n\u003cp>The bill came to $27.05 and I added a five-dollar tip. I enjoyed the restaurant very much. I think that maybe when I’m in Oakland again, I might make a visit to have some more of their wonderful food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Sunday, December 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant is located on what is called Kimchee Row, and is close to other Korean restaurants. Sahn Maru seemed just like the rest from the outside, but an interesting ambiance waits within. The decor is unique, to say the least, with English Country decor (i.e. what I would imagine as tables and chairs straight from a kitchen on a Kentucky farm) mixed in with items from Korea (i.e. the huge Korean drum near the door).\n\u003cp>Looking past the odd decor inside, the atmosphere was very warm and inviting. The waitstaff was instantly on their feet and gave us a warm smile and greeting as we passed through the doors. Perhaps it was because it was a Sunday night around 5:30pm or because we were the only ones there, but the staff was very attentive. After our orders were taken, the waitress brought out my daughter’s kimchee and appetizers first and then ours a bit later. The kimchee here was standard with the average number of various kimchees (I counted around seven or eight various types), however, the kimchee portions were a little on the small side (although if you ask for more, the waitress happily obliges). Also, the taste is a little off. There were one of two of the dishes that weren’t as good as others, and they brought the overall kimchee taste down (probably the pickled celery-yuck).\u003c/p>\n\u003cp>After a sort of rocky start with the kimchee, the main dishes were finally brought out piping hot. The main courses did take some time to arrive, but I suspect it was because the food was made to order. The main meat dish was tasty and is better than the average Korean restaurants. The meat was thoroughly flavorful and was not overly sweet. Manly Korean restaurants make the mistake of making their meat too sweet, and this was not the case here. Also, the meat that came with the beef and tofu soup was good as well. The slices were cut very thinly, and this, too, was not overly sweet. Though there was one small setback, the meat was not that lean, and a little over a third of the dish was fat. My daughter loved this meat, by the way, because of the thinness of the meat; she was able to chew it rather easily.\u003c/p>\n\u003cp>As for the beef and tofu soup, this was delicious. The tofu didn’t overpower the dish, and there was enough beef and zucchini/cucumber to balance the dish out. What really made this dish stand out compared to other Korean restaurants is the smell of the soup. This dish is usually very pungent, but at Sahn Maru, the smell was minimal, and the taste was perfect.\u003c/p>\n\u003cp>Overall, the main dishes were better than your average Korean restaurant, however, the kimchee was a little lacking. And although the decor was somewhat lacking, the atmosphere was warm and inviting. I would probably visit them again if I happen to be in the area and craved Korean. There really wasn’t anything that wowed me enough to go all the way to Oakland for Korean food, and the place wasn’t cheap. I’d rather take my family to a good restaurant locally and save gas and a dry cleaning bill (Korean food really sticks to your hair and clothes).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of our meal, we were given a cup of cold, sweet tea. The tea was delicious and one of a kind. Do not leave this place without drinking this special dessert tea.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"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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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"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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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"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/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"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"
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},
"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",
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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>",
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