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"content": "\u003cp>\u003cstrong>Hana Japanese Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11403\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Bob Bales\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/bob-bales125x125.jpg\" alt=\"Bob Bales\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> School Superintendent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hana Japanese Restaurant\u003cbr>\n\u003cstrong>Reviewed Hana Japanese Restaurant:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003c/p>\n\u003cp>Almost literally hidden in Sonoma County, that mecca of outstanding places to dine, is Hana Japanese Restaurant, tucked away in a nondescript little strip in Rohnert Park, close enough to feel the buzz of the nearby 101 freeway. While the outside of the restaurant may not be inspiring, the food, service and ambience on the inside make for a memorable and unique dining experience.\u003c/p>\n\u003cp>Hana epitomizes the definition of the word “fresh” in everything that they serve. A variety of daily specials are handwritten on three chalkboards located throughout the intimate confines of this hidden gem.\u003c/p>\n\u003cp>The wait staff is attentive, polite and welcoming. They are happy to suggest something that the chef may prepare that may not even be listed on the daily board or regular menu. The regular menu has something that meets every palate from those looking for traditional sushi or sashimi to diners who prefer something less exotic, but equally fresh and flavorful. For someone like myself, who grew up not enjoying fish or seafood of any kind, it is miraculous that I think nothing of ordering a variety of sashimi and sushi, and dishes that range from bluefin tuna to Tako Poke (a wonderfully spicy yet delicate serving of thinly sliced octopus).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ambience features the joyful conversations of contented diners, as the intimacy of the space tends to amplify the noise level, though not so loud that it is intrusive or uncomfortable. It is a place that families frequent with children of all ages, as well as savvy college students from nearby Sonoma State University, looking to enjoy fresh, tasty Japanese food at an affordable price.\u003c/p>\n\u003cp>The wine list is surprisingly sparse for the restaurant’s location in the gateway to the wine country, but the plethora of sakes and two excellent Japanese draft beers more than fit the bill for any libation to accompany your meal.\u003c/p>\n\u003cp>For those people who wonder what outstanding Japanese cuisine really tastes like, Hana is more than just a stop in the Wine Country. It is a destination for those who appreciate great food and a fun, festive dining experience.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Sonia Hunt\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/sonia-hunt125x125.jpg\" alt=\"Sonia Hunt\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sonia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Digital Media Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cocotte\u003cbr>\n\u003cstrong>Reviewed Hana Japanese Restaurant:\u003c/strong> Saturday, December 14, 2013\u003cbr>\n\u003c/p>\n\u003cp>My overall experience at Hana Japanese Restaurant was just average. The best thing was the service as the owner walks around to make sure every customer is hungry and happy as does the very knowledgeable wine director. Our server was also very nice and accommodating. The ambiance of the restaurant was a bit odd – located in a strip mall, lights were too bright and inside decor a bit outdated. We waited past our reservation to be seated as the restaurant was packed and loud with what seemed to be locals. The staff at the front seemed kind of chaotic and there was really no room to wait, so we were kind of in the middle of everything.\u003c/p>\n\u003cp>The food was average tasting; I enjoyed the appetizers more than I did my main meal. I typically go straight for Nigiri to taste the freshness of the fish, but some of the Nigiri had a fishy smell and not really fresh taste. We also tried a Bento Box in which some of the items (chicken) did not seem fresh. Portion sizes were fine – not too large and not too small.\u003c/p>\n\u003cp>Overall I thought the restaurant was just average in terms of food and ambiance. Having been to Japan and to many great sushi/Japanese restaurants in the U.S. and other countries, Hana Japanese Restaurant did not hit the level that I was looking for in a great dining experience. But I’m always willing to give it another shot and try different items.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Swapan Munshi\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/swapan-munshi125x125.jpg\" alt=\"Swapan Munshi\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Swapan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Forensic Mental Health Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Orinda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sakoon Restaurant\u003cbr>\n\u003cstrong>Reviewed Hana Japanese Restaurant:\u003c/strong> Monday, December 30, 2013\u003cbr>\n\u003c/p>\n\u003cp>The Miso Soup was exquisite and had a refined seaweed taste to it. The Wagyu Beef was cooked well, but I couldn’t taste the miso. The balsamic reduction didn’t go well with it. The Grilled Pork was extremely tender, briny, and smoky and came with a green pepper paste. The Ankimo tasted fresh and buttery. The Seaweed Salad did not taste fresh and was texturally off rather than crisp and clean. The Spider Roll was thick, stuffed with fried soft-shelled crab and daikon sprouts sticking out. The crab was crunchy and hot. Their house roll, Hana Maki, consisted of fresh tuna, yellowtail and salmon. The Nigiri Sushi were a highlight of the meal. We ordered Wild Hamachi, Uni, and Unagi. The hamachi was fresh and had a buttery finish. The unagi was grilled perfectly with a perfect sweet glaze coating. The uni was creamy and slightly briny. The entrees were Kuro Buta Tonkatsu and Black Cod Misozuke. The tonkatsu was fried perfectly and I would order it again. It came with shredded cabbage, a sweet and tangy dipping sauce, and Japanese potato salad. The black cod tasted strongly of sake and miso. It came with sautéed peppers, and Japanese potato salad. We then ordered one more nigiri sushi, Mirugai (geoduck). The jumbo clam was tender, yet it had firm bite to it. It tasted briny and had a chewy texture. Being too full for dessert, we ordered a glass of Eiko Fuji sake, which was clean and crisp and had floral hints of lychee to it. It was a great way to finish the night.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Hana Japanese is quite far out in Sonoma County, just south of Santa Rosa. I am reluctant to say it is in the Bay Area proper. The restaurant ambiance is average. The restaurant was bustling, even on a Monday night, and the décor is decent with carpeted flooring and a general cramped feeling, despite the large size of the restaurant. The highlight of the décor would be the sushi bar area. The menu was arguably overly extensive, with dizzying lists of categories. I would recommend Hana Japanese if you lived close by or were visiting the area. I would recommend focusing on nigiri sushi or sashimi and sake, instead of appetizers and entrees.\u003c/p>\n\u003chr noshade size=\"1\">\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The ambience features the joyful conversations of contented diners, as the intimacy of the space tends to amplify the noise level, though not so loud that it is intrusive or uncomfortable. It is a place that families frequent with children of all ages, as well as savvy college students from nearby Sonoma State University, looking to enjoy fresh, tasty Japanese food at an affordable price.\u003c/p>\n\u003cp>The wine list is surprisingly sparse for the restaurant’s location in the gateway to the wine country, but the plethora of sakes and two excellent Japanese draft beers more than fit the bill for any libation to accompany your meal.\u003c/p>\n\u003cp>For those people who wonder what outstanding Japanese cuisine really tastes like, Hana is more than just a stop in the Wine Country. It is a destination for those who appreciate great food and a fun, festive dining experience.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Sonia Hunt\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/sonia-hunt125x125.jpg\" alt=\"Sonia Hunt\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sonia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Digital Media Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cocotte\u003cbr>\n\u003cstrong>Reviewed Hana Japanese Restaurant:\u003c/strong> Saturday, December 14, 2013\u003cbr>\n\u003c/p>\n\u003cp>My overall experience at Hana Japanese Restaurant was just average. The best thing was the service as the owner walks around to make sure every customer is hungry and happy as does the very knowledgeable wine director. Our server was also very nice and accommodating. The ambiance of the restaurant was a bit odd – located in a strip mall, lights were too bright and inside decor a bit outdated. We waited past our reservation to be seated as the restaurant was packed and loud with what seemed to be locals. The staff at the front seemed kind of chaotic and there was really no room to wait, so we were kind of in the middle of everything.\u003c/p>\n\u003cp>The food was average tasting; I enjoyed the appetizers more than I did my main meal. I typically go straight for Nigiri to taste the freshness of the fish, but some of the Nigiri had a fishy smell and not really fresh taste. We also tried a Bento Box in which some of the items (chicken) did not seem fresh. Portion sizes were fine – not too large and not too small.\u003c/p>\n\u003cp>Overall I thought the restaurant was just average in terms of food and ambiance. Having been to Japan and to many great sushi/Japanese restaurants in the U.S. and other countries, Hana Japanese Restaurant did not hit the level that I was looking for in a great dining experience. But I’m always willing to give it another shot and try different items.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Swapan Munshi\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/swapan-munshi125x125.jpg\" alt=\"Swapan Munshi\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Swapan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Forensic Mental Health Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Orinda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sakoon Restaurant\u003cbr>\n\u003cstrong>Reviewed Hana Japanese Restaurant:\u003c/strong> Monday, December 30, 2013\u003cbr>\n\u003c/p>\n\u003cp>The Miso Soup was exquisite and had a refined seaweed taste to it. The Wagyu Beef was cooked well, but I couldn’t taste the miso. The balsamic reduction didn’t go well with it. The Grilled Pork was extremely tender, briny, and smoky and came with a green pepper paste. The Ankimo tasted fresh and buttery. The Seaweed Salad did not taste fresh and was texturally off rather than crisp and clean. The Spider Roll was thick, stuffed with fried soft-shelled crab and daikon sprouts sticking out. The crab was crunchy and hot. Their house roll, Hana Maki, consisted of fresh tuna, yellowtail and salmon. The Nigiri Sushi were a highlight of the meal. We ordered Wild Hamachi, Uni, and Unagi. The hamachi was fresh and had a buttery finish. The unagi was grilled perfectly with a perfect sweet glaze coating. The uni was creamy and slightly briny. The entrees were Kuro Buta Tonkatsu and Black Cod Misozuke. The tonkatsu was fried perfectly and I would order it again. It came with shredded cabbage, a sweet and tangy dipping sauce, and Japanese potato salad. The black cod tasted strongly of sake and miso. It came with sautéed peppers, and Japanese potato salad. We then ordered one more nigiri sushi, Mirugai (geoduck). The jumbo clam was tender, yet it had firm bite to it. It tasted briny and had a chewy texture. Being too full for dessert, we ordered a glass of Eiko Fuji sake, which was clean and crisp and had floral hints of lychee to it. It was a great way to finish the night.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hana Japanese is quite far out in Sonoma County, just south of Santa Rosa. I am reluctant to say it is in the Bay Area proper. The restaurant ambiance is average. The restaurant was bustling, even on a Monday night, and the décor is decent with carpeted flooring and a general cramped feeling, despite the large size of the restaurant. The highlight of the décor would be the sushi bar area. The menu was arguably overly extensive, with dizzying lists of categories. I would recommend Hana Japanese if you lived close by or were visiting the area. I would recommend focusing on nigiri sushi or sashimi and sake, instead of appetizers and entrees.\u003c/p>\n\u003chr noshade size=\"1\">\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Cocotte: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11413\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Sonia Hunt\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/sonia-hunt125x125.jpg\" alt=\"Sonia Hunt\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sonia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Digital Media Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cocotte\u003cbr>\n\u003cstrong>Reviewed Cocotte:\u003c/strong> Tuesday, December 17, 2013\u003cbr>\n\u003c/p>\n\u003cp>Cocotte is one of my favorite restaurants in San Francisco, starting with the ambiance. Cocotte means ‘small fireproof dish in which individual portions of food are cooked and served.’ The restaurant continues this theme as it serves many dishes and sides in little cocottes. The restaurant looks and feels like you’re in France dining in someone’s small cottage. It’s a smaller space with dim lighting, exposed brick, a little nook for 2 people, a bar to sip a glass of wine, and to top it off an exposed kitchen where you can see Chef and all the magic at work. The service is very friendly and knowledgeable about ingredients, flavors and the wine list – always offering suggestions. It’s a very welcoming atmosphere that makes you feel like you just need to relax and enjoy because you are taken care of.\u003c/p>\n\u003cp>Each dish tastes like a French mother is walking into a garden to pick fresh, organic ingredients and cook them up. They welcome you with amazing warm french bread and a homemade olive tapenade which you can enjoy with a glass of French wine. The portions are not very large but enough to share a variety of dishes. I highly recommend the Coq au Vin, which is truly authentic, and the Cauliflower Gratin, which is creamy-heaven in a spoon! Their menu items change often so be sure to try dishes like New York Strip Steak or Sea Bass when it’s on the menu. Their wine list contains a mix of French and other wines and is not overwhelming but the service staff is very accommodating in helping you pick the right one. Overall, a great choice for a romantic night out or dinner with friends that will not break the bank. The staff is really friendly and warm (as is the atmosphere) and the food makes you feel comforted. Just make sure to take a taxi as the parking situation on Hyde Street is not good.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Bob Bales\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/bob-bales125x125.jpg\" alt=\"Bob Bales\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> School Superintendent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hana Japanese Restaurant\u003cbr>\n\u003cstrong>Reviewed Cocotte:\u003c/strong> Tuesday, January 7, 2014\u003cbr>\n\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cocotte is a wonderful oasis of culture and fine French cuisine—that is—if you are lucky enough to procure a parking spot anywhere in the same zip code. Cute and cozy (roughly twenty small tables and a bar with seating for six), the European influence is all around you. Cement walls with textured amber paint, stainless steel, and indirect lighting gives it an elegant yet rustic appeal. One tiny little nook complete with pull back curtains carved out a special area with room for one couple. Although very quiet and empty when we arrived at 6:00 in the evening on a week night, the cosmopolitan crowd filed in, to the point that this little hamlet was nearly full when we left at 7:30.\u003c/p>\n\u003cp>The food was amazing! After the struggle with the parking, we wondered if it would be worth the hassle. The three of us enjoyed sharing a sampling of starters, side dishes, main courses and one dessert that left us all in agreement that it was worth the time it took to find a parking spot.\u003c/p>\n\u003cp>From the light, perfectly done Lobster Salad to the well-spiced Shishito Peppers (recommended by our waiter), and then the sweet, warm Mussels Mariniere, the starters were a wonderful introduction to the restaurant. Main dishes ranged from the juicy, butcher cut New York to a nearly perfect Coq au Vin. In addition, one of us wanted the Scallops, but did not wish to venture into the unchartered territory of the accompanying “squid ink.” The waiter (and chef) worked with her to provide a delicious bed of savory vegetables to serve as a soft landing for the rich texture of the well-prepared scallops.\u003c/p>\n\u003cp>The side dishes of Brussels Sprouts and Potato and Goat Cheese Gratin were as good as it gets. Even though stuffed, the three of us did manage to enjoy and share a fantastic Banana Crème Brulee to complete the evening.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Swapan Munshi\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/swapan-munshi125x125.jpg\" alt=\"Swapan Munshi\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Swapan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Forensic Mental Health Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Orinda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sakoon Restaurant\u003cbr>\n\u003cstrong>Reviewed Cocotte:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003c/p>\n\u003cp>Before the food hit the table, I was thinking this was a rustic French restaurant with thick, rich, heavy sauces and small portions of protein. The food is more like French cuisine with a California style rather than rustic French.\u003c/p>\n\u003cp>The Lobster Salad and Lapin Mourtarde (rabbit with mustard) were delicious. I especially enjoyed the Lobster salad, which tasted bright and creamy with ricotta cheese on top. The bits of lobster were briny and went well with the sweet corn as well as the peppery arugula. The Lapin was also good; shredded pieces of rabbit in a light mustard sauce with pan fried gnocchi. The entrees came out on many small dishes. The Rotisserie Chicken was accompanied by 2 sauces and a dish of potato gratin. The sauces were a brown butter mushroom and gremolata. The mushroom sauce went well with the chicken, and the gremolata tasted strong and herbaceous. The chicken itself was nicely seasoned and cooked perfectly. We moved on to the Lamb Shank, which was a special not on their regular menu. The shank was sitting in a pool of a red wine reduction sauce and the portion seemed generous. At the end of the platter was a pan crusted polenta cake, which was light and buttery. The glass of Bordeaux went really well with the lamb. The shank was braised nicely, but didn’t seem seasoned enough. The flavors went well together, but the meat seemed to lack salt. For dessert we shared the Banana Crème Brulee. The custard was lightly vanilla flavored with slices of banana on top. The layer of caramelized sugar was perfect.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu is small. The dining room is small as are the tables, which barely held all the plates for our entrees. Consequently I would not recommend going with a large party. I would recommend Cocotte and return if I were in the area, but at this moment I feel the urge to explore different French cuisine, and I owe that to Cocotte.\u003c/p>\n\u003chr noshade size=\"1\">\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Cocotte: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11413\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Sonia Hunt\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/sonia-hunt125x125.jpg\" alt=\"Sonia Hunt\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sonia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Digital Media Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cocotte\u003cbr>\n\u003cstrong>Reviewed Cocotte:\u003c/strong> Tuesday, December 17, 2013\u003cbr>\n\u003c/p>\n\u003cp>Cocotte is one of my favorite restaurants in San Francisco, starting with the ambiance. Cocotte means ‘small fireproof dish in which individual portions of food are cooked and served.’ The restaurant continues this theme as it serves many dishes and sides in little cocottes. The restaurant looks and feels like you’re in France dining in someone’s small cottage. It’s a smaller space with dim lighting, exposed brick, a little nook for 2 people, a bar to sip a glass of wine, and to top it off an exposed kitchen where you can see Chef and all the magic at work. The service is very friendly and knowledgeable about ingredients, flavors and the wine list – always offering suggestions. It’s a very welcoming atmosphere that makes you feel like you just need to relax and enjoy because you are taken care of.\u003c/p>\n\u003cp>Each dish tastes like a French mother is walking into a garden to pick fresh, organic ingredients and cook them up. They welcome you with amazing warm french bread and a homemade olive tapenade which you can enjoy with a glass of French wine. The portions are not very large but enough to share a variety of dishes. I highly recommend the Coq au Vin, which is truly authentic, and the Cauliflower Gratin, which is creamy-heaven in a spoon! Their menu items change often so be sure to try dishes like New York Strip Steak or Sea Bass when it’s on the menu. Their wine list contains a mix of French and other wines and is not overwhelming but the service staff is very accommodating in helping you pick the right one. Overall, a great choice for a romantic night out or dinner with friends that will not break the bank. The staff is really friendly and warm (as is the atmosphere) and the food makes you feel comforted. Just make sure to take a taxi as the parking situation on Hyde Street is not good.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Bob Bales\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/bob-bales125x125.jpg\" alt=\"Bob Bales\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> School Superintendent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hana Japanese Restaurant\u003cbr>\n\u003cstrong>Reviewed Cocotte:\u003c/strong> Tuesday, January 7, 2014\u003cbr>\n\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cocotte is a wonderful oasis of culture and fine French cuisine—that is—if you are lucky enough to procure a parking spot anywhere in the same zip code. Cute and cozy (roughly twenty small tables and a bar with seating for six), the European influence is all around you. Cement walls with textured amber paint, stainless steel, and indirect lighting gives it an elegant yet rustic appeal. One tiny little nook complete with pull back curtains carved out a special area with room for one couple. Although very quiet and empty when we arrived at 6:00 in the evening on a week night, the cosmopolitan crowd filed in, to the point that this little hamlet was nearly full when we left at 7:30.\u003c/p>\n\u003cp>The food was amazing! After the struggle with the parking, we wondered if it would be worth the hassle. The three of us enjoyed sharing a sampling of starters, side dishes, main courses and one dessert that left us all in agreement that it was worth the time it took to find a parking spot.\u003c/p>\n\u003cp>From the light, perfectly done Lobster Salad to the well-spiced Shishito Peppers (recommended by our waiter), and then the sweet, warm Mussels Mariniere, the starters were a wonderful introduction to the restaurant. Main dishes ranged from the juicy, butcher cut New York to a nearly perfect Coq au Vin. In addition, one of us wanted the Scallops, but did not wish to venture into the unchartered territory of the accompanying “squid ink.” The waiter (and chef) worked with her to provide a delicious bed of savory vegetables to serve as a soft landing for the rich texture of the well-prepared scallops.\u003c/p>\n\u003cp>The side dishes of Brussels Sprouts and Potato and Goat Cheese Gratin were as good as it gets. Even though stuffed, the three of us did manage to enjoy and share a fantastic Banana Crème Brulee to complete the evening.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Swapan Munshi\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/swapan-munshi125x125.jpg\" alt=\"Swapan Munshi\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Swapan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Forensic Mental Health Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Orinda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sakoon Restaurant\u003cbr>\n\u003cstrong>Reviewed Cocotte:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003c/p>\n\u003cp>Before the food hit the table, I was thinking this was a rustic French restaurant with thick, rich, heavy sauces and small portions of protein. The food is more like French cuisine with a California style rather than rustic French.\u003c/p>\n\u003cp>The Lobster Salad and Lapin Mourtarde (rabbit with mustard) were delicious. I especially enjoyed the Lobster salad, which tasted bright and creamy with ricotta cheese on top. The bits of lobster were briny and went well with the sweet corn as well as the peppery arugula. The Lapin was also good; shredded pieces of rabbit in a light mustard sauce with pan fried gnocchi. The entrees came out on many small dishes. The Rotisserie Chicken was accompanied by 2 sauces and a dish of potato gratin. The sauces were a brown butter mushroom and gremolata. The mushroom sauce went well with the chicken, and the gremolata tasted strong and herbaceous. The chicken itself was nicely seasoned and cooked perfectly. We moved on to the Lamb Shank, which was a special not on their regular menu. The shank was sitting in a pool of a red wine reduction sauce and the portion seemed generous. At the end of the platter was a pan crusted polenta cake, which was light and buttery. The glass of Bordeaux went really well with the lamb. The shank was braised nicely, but didn’t seem seasoned enough. The flavors went well together, but the meat seemed to lack salt. For dessert we shared the Banana Crème Brulee. The custard was lightly vanilla flavored with slices of banana on top. The layer of caramelized sugar was perfect.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Sakoon Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11421\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/swapan-munshi125x125.jpg\" alt=\"Swapan Munshi\" title=\"Swapan Munshi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Swapan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Forensic Mental Health Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Orinda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sakoon Restaurant\u003cbr>\n\u003cstrong>Reviewed Sakoon Restaurant:\u003c/strong> Tuesday, January 7, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When people generally think of Indian food, poor service and a lack of upscale ambience often comes to mind. I have seen a few Indian restaurants mentioned on Check, Please! Bay Area and think Sakoon, at the very least, deserves mention. Even when I overhear discussion of upscale Indian restaurants in the Bay Area, certain names come to mind, but not often Sakoon, which flies under the radar. \u003c/p>\n\u003cp>Sakoon’s owner, Balkar, is an exceptional experience to the U.S. market. Exotic décor set with fiber optic lights set it apart from any other Indian restaurant in the area. Images of Buddha in hand-carved wooden panels, the shimmer of a waterfall cascading into a pool of lotus petals, and a variety of color and patterns create a lounge-like atmosphere. There are various rooms to accommodate parties of varying sizes. If catering an event, the chefs can create a customized menu specific to your needs. \u003c/p>\n\u003cp>At Sakoon, the chefs come from 5 star restaurants in India and are pushing the boundaries of Indian food with traditional and contemporary flavors representing multiple regions of the Indian subcontinent. The food is inspired by local ingredients, something that is de rigueur for many Western restaurants but a rarity for Indian cuisine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Owner Balkar has been in the food industry since 1997 and currently owns 3 restaurants in the field, with Sakoon being the pinnacle of his work. He aims to create a restaurant in the city as well.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/sonia-hunt125x125.jpg\" alt=\"Sonia Hunt\" title=\"Sonia Hunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sonia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Digital Media Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cocotte\u003cbr>\n\u003cstrong>Reviewed Sakoon Restaurant:\u003c/strong> Thursday, December 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Sakoon was a pleasant surprise; their take on borrowing from the past yet reinventing anew with vibrancy and modern flair was true to word. The ambiance was more modern than you see in typical Indian restaurants: lots of colors and designs, lighting that changed from dim to bright and cushy seats and booths. I wasn’t sure what they were going for with their decor and it seemed a little disjointed all together, but it was a clean environment which was most important to me. The restaurant was full of customers but the acoustics were good – my friend and I could hear each other talk just fine over the table. The staff was very nice all around and aiming to please all around, but the service in general was very slow – from our ordering process to the time in-between the dishes which was too long for my taste. But we were happy to have a glass of wine while waiting as they carry a nice list of organically farmed wines. \u003c/p>\n\u003cp>The portions were large enough for two people to share and have leftovers. I thought the food was very good, excellent use of the spices, not one spice overpowering the other. The Sheekh Kabob and Tandoori Chicken were made in a clay oven and were juicy and came with chutneys and onions on the side. The Lamb Curry tasted like a very traditional North Indian curry and was spicy but not overpowering for me on the heat (although I can eat very spicy food). The Vegetarian Biryani was a great mix of curried vegetables, rice and spices which were presented in a deep bowl covered with a naan and baked in the oven. The presentation was awesome and it kept the rice warm. I love okra and really liked the tangy flavors of their Bhindi. All in all it was a little far from the city to go for dinner, but well worth it as the flavors were very traditional and their menu had many modern options on traditional dishes. I would definitely return.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/bob-bales125x125.jpg\" alt=\"Bob Bales\" title=\"Bob Bales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> School Superintendent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hana Japanese Restaurant\u003cbr>\n\u003cstrong>Reviewed Sakoon Restaurant:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The downtown area of Mountain View is a busy, happening spot, with restaurants seemingly one after the other for blocks, catering to all palates and a variety of cultures. When I first walked up to Sakoon, the front window seemed rather unassuming, but when you walk in you immediately realize what a vibrant, classy and upscale Indian restaurant you have entered. Fiber optic lights that changed subtly from one color to another welcome you as you walk by the well-lit bar area.\u003cbr>\nThe booths and tables downstairs are comfortable and inviting. It is definitely a place versatile enough for a romantic dinner or a celebratory dinner with a group of friends or colleagues. \u003c/p>\n\u003cp>The wait staff was friendly, almost mellow. They seemed to go with the flow of our energy level regarding the fact that we were in no hurry to order and really wanted to have a cocktail and study the menu. I ordered a drink called Mistress of Spice, as much for the name as for the variety of ingredients. Initially, it was fruit forward, almost tropical in flavor, with the perfect amount of spicy heat at the finish of every sip. It was unusual, surprising and the perfect introduction to what would follow as an evening of culinary surprises and nearly perfect food.\u003cbr>\nOur waiter, at our request, gave us a variety of recommendations for both appetizers and main courses. As there were three of us dining, we ordered four appetizers and followed those with four main courses and two side dishes. Enough food for at least six people, but one of us (me) ate enough for four!\u003c/p>\n\u003cp>The appetizers were all great, especially the Avocado Jhalmuri (a small cake of great flavor and gentle spice, bound together by puffed rice) which was rated a ten by all three of us. The main courses of Butter Chicken, Jhinga Angara (skewered shrimp), Shrimp Curry and Bhunna Gosht (lamb) were all perfectly spiced. The desserts were good, especially the Triple Chocolate Crème Brulee, which you have to taste to experience. Words can’t do it justice.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, a fantastic dining experience! If you live anywhere in the vicinity of Mountain View, you have to make a point of visiting Sakoon. If you live further away, you may want to consider moving!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Swapan:\u003c/strong> \" At Sakoon, the chefs come from 5 star restaurants in India and are pushing the boundaries of Indian food...\"\u003cbr />\u003cstrong>Sonia:\u003c/strong> \"I thought the food was very good, excellent use of the spices, not one spice overpowering the other.\"\u003cbr />\u003cstrong>Bob:\u003c/strong> \"The main courses of Butter Chicken, Jhinga Angara (skewered shrimp), Shrimp Curry and Bhunna Gosht (lamb) were all perfectly spiced.\"\u003cbr />",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sakoon Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11421\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/swapan-munshi125x125.jpg\" alt=\"Swapan Munshi\" title=\"Swapan Munshi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Swapan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Forensic Mental Health Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Orinda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sakoon Restaurant\u003cbr>\n\u003cstrong>Reviewed Sakoon Restaurant:\u003c/strong> Tuesday, January 7, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When people generally think of Indian food, poor service and a lack of upscale ambience often comes to mind. I have seen a few Indian restaurants mentioned on Check, Please! Bay Area and think Sakoon, at the very least, deserves mention. Even when I overhear discussion of upscale Indian restaurants in the Bay Area, certain names come to mind, but not often Sakoon, which flies under the radar. \u003c/p>\n\u003cp>Sakoon’s owner, Balkar, is an exceptional experience to the U.S. market. Exotic décor set with fiber optic lights set it apart from any other Indian restaurant in the area. Images of Buddha in hand-carved wooden panels, the shimmer of a waterfall cascading into a pool of lotus petals, and a variety of color and patterns create a lounge-like atmosphere. There are various rooms to accommodate parties of varying sizes. If catering an event, the chefs can create a customized menu specific to your needs. \u003c/p>\n\u003cp>At Sakoon, the chefs come from 5 star restaurants in India and are pushing the boundaries of Indian food with traditional and contemporary flavors representing multiple regions of the Indian subcontinent. The food is inspired by local ingredients, something that is de rigueur for many Western restaurants but a rarity for Indian cuisine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Owner Balkar has been in the food industry since 1997 and currently owns 3 restaurants in the field, with Sakoon being the pinnacle of his work. He aims to create a restaurant in the city as well.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/sonia-hunt125x125.jpg\" alt=\"Sonia Hunt\" title=\"Sonia Hunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sonia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Digital Media Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cocotte\u003cbr>\n\u003cstrong>Reviewed Sakoon Restaurant:\u003c/strong> Thursday, December 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Sakoon was a pleasant surprise; their take on borrowing from the past yet reinventing anew with vibrancy and modern flair was true to word. The ambiance was more modern than you see in typical Indian restaurants: lots of colors and designs, lighting that changed from dim to bright and cushy seats and booths. I wasn’t sure what they were going for with their decor and it seemed a little disjointed all together, but it was a clean environment which was most important to me. The restaurant was full of customers but the acoustics were good – my friend and I could hear each other talk just fine over the table. The staff was very nice all around and aiming to please all around, but the service in general was very slow – from our ordering process to the time in-between the dishes which was too long for my taste. But we were happy to have a glass of wine while waiting as they carry a nice list of organically farmed wines. \u003c/p>\n\u003cp>The portions were large enough for two people to share and have leftovers. I thought the food was very good, excellent use of the spices, not one spice overpowering the other. The Sheekh Kabob and Tandoori Chicken were made in a clay oven and were juicy and came with chutneys and onions on the side. The Lamb Curry tasted like a very traditional North Indian curry and was spicy but not overpowering for me on the heat (although I can eat very spicy food). The Vegetarian Biryani was a great mix of curried vegetables, rice and spices which were presented in a deep bowl covered with a naan and baked in the oven. The presentation was awesome and it kept the rice warm. I love okra and really liked the tangy flavors of their Bhindi. All in all it was a little far from the city to go for dinner, but well worth it as the flavors were very traditional and their menu had many modern options on traditional dishes. I would definitely return.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/bob-bales125x125.jpg\" alt=\"Bob Bales\" title=\"Bob Bales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> School Superintendent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hana Japanese Restaurant\u003cbr>\n\u003cstrong>Reviewed Sakoon Restaurant:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The downtown area of Mountain View is a busy, happening spot, with restaurants seemingly one after the other for blocks, catering to all palates and a variety of cultures. When I first walked up to Sakoon, the front window seemed rather unassuming, but when you walk in you immediately realize what a vibrant, classy and upscale Indian restaurant you have entered. Fiber optic lights that changed subtly from one color to another welcome you as you walk by the well-lit bar area.\u003cbr>\nThe booths and tables downstairs are comfortable and inviting. It is definitely a place versatile enough for a romantic dinner or a celebratory dinner with a group of friends or colleagues. \u003c/p>\n\u003cp>The wait staff was friendly, almost mellow. They seemed to go with the flow of our energy level regarding the fact that we were in no hurry to order and really wanted to have a cocktail and study the menu. I ordered a drink called Mistress of Spice, as much for the name as for the variety of ingredients. Initially, it was fruit forward, almost tropical in flavor, with the perfect amount of spicy heat at the finish of every sip. It was unusual, surprising and the perfect introduction to what would follow as an evening of culinary surprises and nearly perfect food.\u003cbr>\nOur waiter, at our request, gave us a variety of recommendations for both appetizers and main courses. As there were three of us dining, we ordered four appetizers and followed those with four main courses and two side dishes. Enough food for at least six people, but one of us (me) ate enough for four!\u003c/p>\n\u003cp>The appetizers were all great, especially the Avocado Jhalmuri (a small cake of great flavor and gentle spice, bound together by puffed rice) which was rated a ten by all three of us. The main courses of Butter Chicken, Jhinga Angara (skewered shrimp), Shrimp Curry and Bhunna Gosht (lamb) were all perfectly spiced. The desserts were good, especially the Triple Chocolate Crème Brulee, which you have to taste to experience. Words can’t do it justice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, a fantastic dining experience! If you live anywhere in the vicinity of Mountain View, you have to make a point of visiting Sakoon. If you live further away, you may want to consider moving!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Lanna Thai: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/john-zukoski125x125.jpg\" alt=\"John Zukoski\" title=\"John Zukoski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasanton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanna Thai\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Lanna Thai experience leaped off to a fantastic start with the recently unveiled Chicken Dumpling Shooters. This Lanna Thai original features four fun-sized crispy chicken dumplings in sake glasses accompanied by a small carafe of yellow coconut curry sauce. My heart was singing after drenching the dumplings in the freshly made curry sauce and shooting them back to enjoy the spicy and savory goodness that opened my taste buds for bliss of the evening. Next was another Lanna Thai original created by Chef Prakin called Thai Poutine. This twist on the French Canadian mainstay features tender french fries smothered in a cheesy freshly-ground curry sauce, sparking lemongrass essence, snippets of Kaffir leaves to complement the lemongrass, and an egg sunny side up to top off the wondrous creation. Similar to the actors in the cast of “Cheers,” while each ingredient was a star on its own, the culminating effect of all the flavors was divine. \u003c/p>\n\u003cp>Next up was a culinary etude called quite simply the Thai Wrap. Simplistic and yet evocative like Mondrian’s Composition works, the Thai wrap featured a spicy and savory rice, al dente Thai-style veggies with a lightly sweetened glaze, and grilled chicken shavings all wrapped up into a tortilla. The point and counterpoint features of the Thai wrap created the perfect launching pad for our final course.\u003c/p>\n\u003cp>Imbued with a kaffir-infused sauce and accented with delicious scallions, chili peppers, and green and red bell peppers, the 3 Pepper Chicken was an overture of many of the flavors showcased throughout the evening with the bright essence of the kaffir, the savoriness of the lightly crisped chicken strips, the spiciness of the peppers displayed on a canvas of fluffy white rice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The quality and portion sizes were very generous especially for the price of only around $20 per person excluding wine and beer. Lanna Thai features a wide complement of wine options as well as an impressive selection of draft and bottled beers. In addition to the wonderful gastronomic experience, the team at Lanna Thai ensured that our every need was met.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/rachel-tripathy125x125.jpg\" alt=\"Rachel Tripathy\" title=\"Rachel Tripathy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Project Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 20 Spot\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Sunday, January 5, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Thai food is one of my favorite dinner choices, and I was excited to dine at Lanna Thai. While the food was enjoyable, and the prices were more than reasonable, the atmosphere and service could be improved to create a better dinner experience. \u003c/p>\n\u003cp>The menu is typical of many Thai restaurants in the area, with appetizers such as Chicken Satay, Spring Rolls, and Papaya Salad. They offer a variety of curries, noodle dishes, and wok sautéed vegetables and meats. I wanted to order everything, but limited myself to an appetizer, entrée, and side soup. They offer wine by the glass, carafe, and bottle, so I ordered a glass of a 2010 Pinot Gris by Acrobat. The wine was nothing to write home about, but it was just fine for some Thai food. \u003c/p>\n\u003cp>I ordered the Lettuce Wraps with Tofu to start. While the romaine was a little too small for making actual wraps, I really enjoyed this dish. The fried tofu was perfectly seasoned, served in a slightly sweet and tangy sauce with carrots and green onions. The bright acidity of the lemon and ginger in the dish worked perfect for an appetizer. The portion is easily sharable between 2-4 people.\u003c/p>\n\u003cp>For my entrée I ordered the Pad See Ew with Chicken, and a cup of the Tom Kha Soup. The Pad See Ew was good, although not the best I have had in the Bay Area. The healthy serving of wide rice noodles was served with a savory brown sauce, scrambled egg, broccoli, and chicken. I would have enjoyed the addition of more vegetables to this dish. The soup was amazing! The coconut milk soup was served with tofu, carrot, white and green onion, and garnished with sweet chili oil that I loved! \u003c/p>\n\u003cp>If I lived in the area, I would probably return—especially because the staff was so nice—but I won’t be making the drive out all the way from San Francisco. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/andrea-ramirez125x125.jpg\" alt=\"Andrea Ramirez\" title=\"Andrea Ramirez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Custom Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chalet Ticino\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Lanna Thai is family friendly Thai restaurant that offers a broad menu of expertly prepared Thai dishes. Parking is very convenient. It’s a casual restaurant that was very clean and was the kind of place where you could go for lunch, dinner or even for takeout. They deliver too. \u003c/p>\n\u003cp>We were seated immediately. I ordered a Thai Iced Tea, while my boyfriend ordered a Singha. The menu has a lot of affordable options. We went nuts ordering.\u003c/p>\n\u003cp>First were appetizers: the flavor of the Tom Kha Soup ($7.95) was as good as it gets. The soup itself could have been a bit hotter but it tasted wonderful. The Crab Rangoons ($5.95) were clearly homemade – so many restaurants serve frozen ones. They weren’t greasy or fishy, though they actually didn’t taste like there was much crab inside. They were the perfect blend of creamy, sweet and salty. We also ordered Roti ($5.95) which was tender and neither too doughy, too moist nor too thick. \u003c/p>\n\u003cp>Midway through the appetizers our entrees arrived. We had ordered everything of “medium,” heat. I’m so used to Thai restaurants having things be fiery hot, but the medium here was truly medium (maybe less) and I wish I would have ordered hot, since I like heat. On our server Rose’s recommendations, we ordered the Pumpkin Curry with Tofu ($11.95). I think this one would have been most delicious if it were all Kabocha. I love kabocha though, the texture of it was firm enough you could chew it. The Sweet Chili Beef ($9.95) was sweet, mildly spicy and came with onions, and the Massamun Beef Curry ($9.95) was on par with the Thai restaurants I patronize in my area. Both beef dishes used good quality meat which was neither sinewy nor fatty. That shouldn’t be overlooked.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After barely putting a dent in all of the food we ordered, I was grateful to our server for packing it all up in to-go boxes. It made tasty lunches and dinners for the next few days. We did decide to try dessert and went for the Sweet Sticky Rice with Mango ($5.95). It was a nice and light sweet-finish to our meal, but by that point I was ready for a nap.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lanna Thai: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/john-zukoski125x125.jpg\" alt=\"John Zukoski\" title=\"John Zukoski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasanton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanna Thai\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Lanna Thai experience leaped off to a fantastic start with the recently unveiled Chicken Dumpling Shooters. This Lanna Thai original features four fun-sized crispy chicken dumplings in sake glasses accompanied by a small carafe of yellow coconut curry sauce. My heart was singing after drenching the dumplings in the freshly made curry sauce and shooting them back to enjoy the spicy and savory goodness that opened my taste buds for bliss of the evening. Next was another Lanna Thai original created by Chef Prakin called Thai Poutine. This twist on the French Canadian mainstay features tender french fries smothered in a cheesy freshly-ground curry sauce, sparking lemongrass essence, snippets of Kaffir leaves to complement the lemongrass, and an egg sunny side up to top off the wondrous creation. Similar to the actors in the cast of “Cheers,” while each ingredient was a star on its own, the culminating effect of all the flavors was divine. \u003c/p>\n\u003cp>Next up was a culinary etude called quite simply the Thai Wrap. Simplistic and yet evocative like Mondrian’s Composition works, the Thai wrap featured a spicy and savory rice, al dente Thai-style veggies with a lightly sweetened glaze, and grilled chicken shavings all wrapped up into a tortilla. The point and counterpoint features of the Thai wrap created the perfect launching pad for our final course.\u003c/p>\n\u003cp>Imbued with a kaffir-infused sauce and accented with delicious scallions, chili peppers, and green and red bell peppers, the 3 Pepper Chicken was an overture of many of the flavors showcased throughout the evening with the bright essence of the kaffir, the savoriness of the lightly crisped chicken strips, the spiciness of the peppers displayed on a canvas of fluffy white rice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The quality and portion sizes were very generous especially for the price of only around $20 per person excluding wine and beer. Lanna Thai features a wide complement of wine options as well as an impressive selection of draft and bottled beers. In addition to the wonderful gastronomic experience, the team at Lanna Thai ensured that our every need was met.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/rachel-tripathy125x125.jpg\" alt=\"Rachel Tripathy\" title=\"Rachel Tripathy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Project Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 20 Spot\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Sunday, January 5, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Thai food is one of my favorite dinner choices, and I was excited to dine at Lanna Thai. While the food was enjoyable, and the prices were more than reasonable, the atmosphere and service could be improved to create a better dinner experience. \u003c/p>\n\u003cp>The menu is typical of many Thai restaurants in the area, with appetizers such as Chicken Satay, Spring Rolls, and Papaya Salad. They offer a variety of curries, noodle dishes, and wok sautéed vegetables and meats. I wanted to order everything, but limited myself to an appetizer, entrée, and side soup. They offer wine by the glass, carafe, and bottle, so I ordered a glass of a 2010 Pinot Gris by Acrobat. The wine was nothing to write home about, but it was just fine for some Thai food. \u003c/p>\n\u003cp>I ordered the Lettuce Wraps with Tofu to start. While the romaine was a little too small for making actual wraps, I really enjoyed this dish. The fried tofu was perfectly seasoned, served in a slightly sweet and tangy sauce with carrots and green onions. The bright acidity of the lemon and ginger in the dish worked perfect for an appetizer. The portion is easily sharable between 2-4 people.\u003c/p>\n\u003cp>For my entrée I ordered the Pad See Ew with Chicken, and a cup of the Tom Kha Soup. The Pad See Ew was good, although not the best I have had in the Bay Area. The healthy serving of wide rice noodles was served with a savory brown sauce, scrambled egg, broccoli, and chicken. I would have enjoyed the addition of more vegetables to this dish. The soup was amazing! The coconut milk soup was served with tofu, carrot, white and green onion, and garnished with sweet chili oil that I loved! \u003c/p>\n\u003cp>If I lived in the area, I would probably return—especially because the staff was so nice—but I won’t be making the drive out all the way from San Francisco. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/andrea-ramirez125x125.jpg\" alt=\"Andrea Ramirez\" title=\"Andrea Ramirez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Custom Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chalet Ticino\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Lanna Thai is family friendly Thai restaurant that offers a broad menu of expertly prepared Thai dishes. Parking is very convenient. It’s a casual restaurant that was very clean and was the kind of place where you could go for lunch, dinner or even for takeout. They deliver too. \u003c/p>\n\u003cp>We were seated immediately. I ordered a Thai Iced Tea, while my boyfriend ordered a Singha. The menu has a lot of affordable options. We went nuts ordering.\u003c/p>\n\u003cp>First were appetizers: the flavor of the Tom Kha Soup ($7.95) was as good as it gets. The soup itself could have been a bit hotter but it tasted wonderful. The Crab Rangoons ($5.95) were clearly homemade – so many restaurants serve frozen ones. They weren’t greasy or fishy, though they actually didn’t taste like there was much crab inside. They were the perfect blend of creamy, sweet and salty. We also ordered Roti ($5.95) which was tender and neither too doughy, too moist nor too thick. \u003c/p>\n\u003cp>Midway through the appetizers our entrees arrived. We had ordered everything of “medium,” heat. I’m so used to Thai restaurants having things be fiery hot, but the medium here was truly medium (maybe less) and I wish I would have ordered hot, since I like heat. On our server Rose’s recommendations, we ordered the Pumpkin Curry with Tofu ($11.95). I think this one would have been most delicious if it were all Kabocha. I love kabocha though, the texture of it was firm enough you could chew it. The Sweet Chili Beef ($9.95) was sweet, mildly spicy and came with onions, and the Massamun Beef Curry ($9.95) was on par with the Thai restaurants I patronize in my area. Both beef dishes used good quality meat which was neither sinewy nor fatty. That shouldn’t be overlooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After barely putting a dent in all of the food we ordered, I was grateful to our server for packing it all up in to-go boxes. It made tasty lunches and dinners for the next few days. We did decide to try dessert and went for the Sweet Sticky Rice with Mango ($5.95). It was a nice and light sweet-finish to our meal, but by that point I was ready for a nap.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>20 Spot: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11318\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/rachel-tripathy125x125.jpg\" alt=\"Rachel Tripathy\" title=\"Rachel Tripathy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Project Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 20 Spot\u003cbr>\n\u003cstrong>Reviewed 20 Spot:\u003c/strong> Monday, January 6, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Whenever I walk into 20 Spot, I feel like I have entered the living room of my stylish best friend—in the 1970s. There is always a soothing record playing, and there are two classy sofas, a friendly bar area, and a dining area for dinner. The walls tastefully display art and décor from the Mad Men era, but in a way that feels like home.\u003c/p>\n\u003cp>My dining buddy and I ate dinner here on a Monday evening, and were surprised by how lively the atmosphere was on a weekday. We started with four Beausoleil Oysters (WA) served with mignonette, which were the perfect size, clean and tasty. We also got the Raw Hamachi, served with avocado, leeks, and pickled fennel. Both of these starters were flawless, and beautiful in presentation. Per our server’s recommendation, we ordered the Roasted King Trumpet Mushrooms, and the cheesy Yukon Gold Potatoes. These were both hearty dishes, easily shared between two people. The mushrooms were browned just before the point of being crispy on the outside, and were mixed with browned sunchokes that added the perfect amount of sweetness to the dish. Also accompanying the mushrooms and sunchokes was a creamy but delicate béarnaise sauce. The potatoes were served in a small ceramic casserole dish that definitely came from the 70’s. The potatoes were as good as the dish was cute, served in a Gruyere Mornay sauce. We could have stopped there, but my buddy and I couldn’t resist ordering the Deviled Eggs with Smoked Salmon and Trout Roe. With the creamiest egg yolk filling you can imagine and salty fish roe, they were worth it. \u003c/p>\n\u003cp>20 Spot is not just a wine bar, although their impressive wine list is unique and always showcasing new finds. It is an amazing restaurant, where I bring friends and family all the time, knowing we will leave happy.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/john-zukoski125x125.jpg\" alt=\"John Zukoski\" title=\"John Zukoski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasanton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanna Thai\u003cbr>\n\u003cstrong>Reviewed 20 Spot:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Walking into 20 Spot, I had a warm feeling of being at a small gathering of friends. The sofas, coffee tables, crate wine racks, and stacks of LPs provide the backdrop for a wonderful evening – don’t be frightened by the Elvis skeleton on the wall! 20 Spot features great swing Dixie jazz and Americana music in the background to set the mood. \u003c/p>\n\u003cp>20 Spot is way more than a wine bar in that they offer a bevy of delicious dishes that both pair well with wines but can also stand on their own merit. The freshly made bread with creamy chilled butter featured an interesting assortment of cucumber, radish, and celery slices. After indulging in the bread and butter starter, a glorious plate of cheeses with multi grained crackers, cherry compote, and sliced pears and veggie traipsed onto the scene.\u003c/p>\n\u003cp>The culinary highlight of the evening was the Spiced Potted Dungeness Crab with crème fraîche, toast, and a Meyer lemon. This is a sumptuous and hearty treat. The huge portions of fresh crab and reasonable price for under $20 make this the must have dish at 20 Spot.\u003c/p>\n\u003cp>After basking in the afterglow of the Dungeness crab feast, we made our foray into comfort foods. The roasted Yukon Gold Potatoes with Mornay sauce, caramelized onions, and dill was a comforting side dish on a chilly winter night. Also a treat were the Roasted King Trumpet Mushrooms with sunchokes, artichokes, and béarnaise. This glorious earthy creation had a seductive soft underbelly of creamy cheese that was not to be forgotten.\u003c/p>\n\u003cp>The Chocolate Pudding with chopped nuts, rich whipped cream, and salted caramel was the perfect way to complete our gastronomic adventure.\u003c/p>\n\u003cp>The service at 20 Spot was top notch – the servers were very friendly, quick to take our orders, and promptly refilled our water glasses. Prices for the small plates and wines at 20 Spot are on the higher side compared to most other restaurants in the Mission District, but are in line with other local wine bars.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/andrea-ramirez125x125.jpg\" alt=\"Andrea Ramirez\" title=\"Andrea Ramirez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Custom Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chalet Ticino\u003cbr>\n\u003cstrong>Reviewed 20 Spot:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We started our meal with a bottle of the Furthermore Pinot Noir ($65) based on our server’s recommendation. From there we ordered a variety of things from their small plates menu to share. The Deviled Eggs ($13) were filled with a super creamy, rich buttery-smooth filling, and were topped with roe and cured salmon. Our serving came with 6 halves along with cucumber slices. I aspire to make deviled eggs that are so delicious. Next came the Frisee, Beet and Burrata Salad ($12). The burrata was rich, so tender and fluffy-soft and had a sprinkle of crunchy sea salt on it that added a nice textural contrast. The beets were tender but not mushy. I wished this dish came with a dash of something acidic to provide additional flavor, a squeeze of sour orange or lemon would have made the flavors stand out more. After that came the Kampachi ($15) which was superb. Kampachi is related to yellowtail, which is my favorite sushi fish. Our final dish was a Mushroom and Sunchoke dish ($15) recommended by our server. I am so glad she recommended it, because it was my favorite dish of the night – savory, rich and creamy. \u003c/p>\n\u003cp>We opted for a Cheese Plate ($13) and tastings ($19) of Madeira, sherry and port for dessert. There were four different cheeses to choose from and we ordered goat cheese and triple-cream Brie. It was a perfect finish for the dinner. The cheese plate came with a lot of accompaniments: Marcona almonds, grapes, apples, crackers and a few more things. It was a one of the most fully decked-out cheese plates I have encountered. Yay! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I enjoyed my evening at 20 Spot, though it’s on the pricey side. It’s the kind of place I’d frequent more regularly if I were about 15 years younger and lived nearby and had a lot more discretionary income. I had great service and a delicious meal there, however there are many places that I can go for a $200 night out that I’d pick before it. Still, if a friend suggested going there, I’d agree.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>20 Spot: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11318\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/rachel-tripathy125x125.jpg\" alt=\"Rachel Tripathy\" title=\"Rachel Tripathy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Project Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 20 Spot\u003cbr>\n\u003cstrong>Reviewed 20 Spot:\u003c/strong> Monday, January 6, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Whenever I walk into 20 Spot, I feel like I have entered the living room of my stylish best friend—in the 1970s. There is always a soothing record playing, and there are two classy sofas, a friendly bar area, and a dining area for dinner. The walls tastefully display art and décor from the Mad Men era, but in a way that feels like home.\u003c/p>\n\u003cp>My dining buddy and I ate dinner here on a Monday evening, and were surprised by how lively the atmosphere was on a weekday. We started with four Beausoleil Oysters (WA) served with mignonette, which were the perfect size, clean and tasty. We also got the Raw Hamachi, served with avocado, leeks, and pickled fennel. Both of these starters were flawless, and beautiful in presentation. Per our server’s recommendation, we ordered the Roasted King Trumpet Mushrooms, and the cheesy Yukon Gold Potatoes. These were both hearty dishes, easily shared between two people. The mushrooms were browned just before the point of being crispy on the outside, and were mixed with browned sunchokes that added the perfect amount of sweetness to the dish. Also accompanying the mushrooms and sunchokes was a creamy but delicate béarnaise sauce. The potatoes were served in a small ceramic casserole dish that definitely came from the 70’s. The potatoes were as good as the dish was cute, served in a Gruyere Mornay sauce. We could have stopped there, but my buddy and I couldn’t resist ordering the Deviled Eggs with Smoked Salmon and Trout Roe. With the creamiest egg yolk filling you can imagine and salty fish roe, they were worth it. \u003c/p>\n\u003cp>20 Spot is not just a wine bar, although their impressive wine list is unique and always showcasing new finds. It is an amazing restaurant, where I bring friends and family all the time, knowing we will leave happy.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/john-zukoski125x125.jpg\" alt=\"John Zukoski\" title=\"John Zukoski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasanton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanna Thai\u003cbr>\n\u003cstrong>Reviewed 20 Spot:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walking into 20 Spot, I had a warm feeling of being at a small gathering of friends. The sofas, coffee tables, crate wine racks, and stacks of LPs provide the backdrop for a wonderful evening – don’t be frightened by the Elvis skeleton on the wall! 20 Spot features great swing Dixie jazz and Americana music in the background to set the mood. \u003c/p>\n\u003cp>20 Spot is way more than a wine bar in that they offer a bevy of delicious dishes that both pair well with wines but can also stand on their own merit. The freshly made bread with creamy chilled butter featured an interesting assortment of cucumber, radish, and celery slices. After indulging in the bread and butter starter, a glorious plate of cheeses with multi grained crackers, cherry compote, and sliced pears and veggie traipsed onto the scene.\u003c/p>\n\u003cp>The culinary highlight of the evening was the Spiced Potted Dungeness Crab with crème fraîche, toast, and a Meyer lemon. This is a sumptuous and hearty treat. The huge portions of fresh crab and reasonable price for under $20 make this the must have dish at 20 Spot.\u003c/p>\n\u003cp>After basking in the afterglow of the Dungeness crab feast, we made our foray into comfort foods. The roasted Yukon Gold Potatoes with Mornay sauce, caramelized onions, and dill was a comforting side dish on a chilly winter night. Also a treat were the Roasted King Trumpet Mushrooms with sunchokes, artichokes, and béarnaise. This glorious earthy creation had a seductive soft underbelly of creamy cheese that was not to be forgotten.\u003c/p>\n\u003cp>The Chocolate Pudding with chopped nuts, rich whipped cream, and salted caramel was the perfect way to complete our gastronomic adventure.\u003c/p>\n\u003cp>The service at 20 Spot was top notch – the servers were very friendly, quick to take our orders, and promptly refilled our water glasses. Prices for the small plates and wines at 20 Spot are on the higher side compared to most other restaurants in the Mission District, but are in line with other local wine bars.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/andrea-ramirez125x125.jpg\" alt=\"Andrea Ramirez\" title=\"Andrea Ramirez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Custom Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chalet Ticino\u003cbr>\n\u003cstrong>Reviewed 20 Spot:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We started our meal with a bottle of the Furthermore Pinot Noir ($65) based on our server’s recommendation. From there we ordered a variety of things from their small plates menu to share. The Deviled Eggs ($13) were filled with a super creamy, rich buttery-smooth filling, and were topped with roe and cured salmon. Our serving came with 6 halves along with cucumber slices. I aspire to make deviled eggs that are so delicious. Next came the Frisee, Beet and Burrata Salad ($12). The burrata was rich, so tender and fluffy-soft and had a sprinkle of crunchy sea salt on it that added a nice textural contrast. The beets were tender but not mushy. I wished this dish came with a dash of something acidic to provide additional flavor, a squeeze of sour orange or lemon would have made the flavors stand out more. After that came the Kampachi ($15) which was superb. Kampachi is related to yellowtail, which is my favorite sushi fish. Our final dish was a Mushroom and Sunchoke dish ($15) recommended by our server. I am so glad she recommended it, because it was my favorite dish of the night – savory, rich and creamy. \u003c/p>\n\u003cp>We opted for a Cheese Plate ($13) and tastings ($19) of Madeira, sherry and port for dessert. There were four different cheeses to choose from and we ordered goat cheese and triple-cream Brie. It was a perfect finish for the dinner. The cheese plate came with a lot of accompaniments: Marcona almonds, grapes, apples, crackers and a few more things. It was a one of the most fully decked-out cheese plates I have encountered. Yay! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I enjoyed my evening at 20 Spot, though it’s on the pricey side. It’s the kind of place I’d frequent more regularly if I were about 15 years younger and lived nearby and had a lot more discretionary income. I had great service and a delicious meal there, however there are many places that I can go for a $200 night out that I’d pick before it. Still, if a friend suggested going there, I’d agree.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chalet Ticino: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11327\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/andrea-ramirez125x125.jpg\" alt=\"Andrea Ramirez\" title=\"Andrea Ramirez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Custom Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chalet Ticino\u003cbr>\n\u003cstrong>Reviewed Chalet Ticino:\u003c/strong> Wednesday, December 18, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Chalet Ticino is an unassuming little Swiss-Italian restaurant in a strip mall in Foster City, located next to an Indian market. It has been around for 22 years and I only discovered it a few years ago. I initially found out about it online in a quest for fondue. Not too many places serve fondue nowadays, and those that serve it tend to be really fancy. \u003c/p>\n\u003cp>I have been introduced to a few Swiss dishes from this restaurant: Rosti – potato pancakes that are crispy outside, Bundener Raclette – a cheese and sausage plate with pickles and potatoes and of course the one I knew before – Fondue. Oh, how I love cheese – melty cheese with bread dipped in is even better…and when it comes in a tiny cauldron, I’m in heaven. There is a daily prix fixe menu that comes with a soup/salad, entree and dessert too. The fondue is what brings me back time and again though. Assuming I can round up a friend for fondue (because you have to order for two people) you can get cheese fondue, rosti and chocolate fondue for $18. If you order a salad before, it helps temper the feeling that your heart will explode from the decadence. You’ll also feel better if you order a bottle of wine to go with. Toast to your health.\u003c/p>\n\u003cp>One of my favorite items is the Cream of Mushroom Soup. It’s savory and rich, but not heavy or over-filling. Most of the wines on their small list are under $30/bottle and European. I wasn’t familiar with the different wines, but the owner has taken me through the list and helped me pick based on my tastes and what I have ordered. I haven’t disliked one of them.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/rachel-tripathy125x125.jpg\" alt=\"Rachel Tripathy\" title=\"Rachel Tripathy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Project Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 20 Spot\u003cbr>\n\u003cstrong>Reviewed Chalet Ticino:\u003c/strong> Tuesday, January 7, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When my dining buddy and I walked up to Chalet Ticino, I did not know what to expect. It is a little spot in an outdoor strip mall, right next to an Indian grocery store. They specialize in Swiss/Italian food, which I had never tried before. As soon as we walked in I was charmed, and the charm kept coming throughout our meal.\u003c/p>\n\u003cp>We were greeted by the kind, old-school Swiss owner, who told us his restaurant has been there for 20 years. Once we sat down, the owner went over some wines that he recommended. All of the wines are $28 per bottle. In the Bay Area world of fancy wine, it is nice to go somewhere with a simple yet varied selection of European table wine. We selected a 2007 Côtes du Rhône, which proved to be quite nice. \u003c/p>\n\u003cp>The menu features traditional Italian appetizers, a variety of pasta dishes, and several Swiss specialties: Fondue, Raclettes, and Rosti, to name a few. We opted to start with Bruschetta. We were treated to three separate crostini, served with a steak knife to facilitate the sharing of the dish. The trio of toppings consisted of a spicy eggplant and tomato spread, brie with toasted garlic and grapes, and a tomato and basil salsa. All were wonderfully prepared, and none too alike, giving us a nice variety of flavors. \u003c/p>\n\u003cp> For our entrées, we shared the Chicken Milanese, and the Rosti con Salmoné. The chicken was coated in almonds, lightly fried, and served with roasted mushrooms and gnocchi in a white wine and butter sauce. The rosti was served as a shredded potato patty topped with smoked salmon, red onion, caper, and an absolutely delicious seasoned crème fraiche. The portions were very generous, and the food was to die for. I felt like there was a Swiss-Italian mama in the kitchen, and we were her favorite people in the world. \u003c/p>\n\u003cp>We finished our meal with a scoop of Lime Sherbet—the perfect digestif. I would return to Chalet Ticino tomorrow, if I could. I can’t wait to bring friends to this cute, warm little spot. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/john-zukoski125x125.jpg\" alt=\"John Zukoski\" title=\"John Zukoski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasanton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanna Thai\u003cbr>\n\u003cstrong>Reviewed Chalet Ticino:\u003c/strong> Sunday, December 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The evening started with a warm welcome from Chalet Ticino’s owner and host. Every table had a freshly cut rose in a thin vase and a votive candle that set the tone for a memorable evening. \u003c/p>\n\u003cp>We first enjoyed a wonderful full-flavor House Salad that was glistened by a lightly sweet and caramelly balsamic dressing and accented by exquisite cherry tomatoes. The house salad was complemented by homemade sourdough bread that we dipped into a delicate olive oil and a generous serving of savory poultry-stock based Minestrone Soup. The combination of light starters and the soothing live music performed by a talented keyboardist set the pace for a memorable experience. \u003c/p>\n\u003cp>Next on our culinary escapade were the Crab Cakes smothered in a lyrical red pepper coulis and Prawns drizzled by a magnifique pesto. The remaining pesto and red pepper coulis was quickly sopped up by the warm sourdough bread.\u003cbr>\nThe duck breast was succulent with a lightly crispy skin and paired with a brash mushroom risotto. The generously-portioned and fresh Salmon was paired with scrumptious garlic mashed potatoes. The Petrale Sole was quite possibly the best that I have had in any restaurant – buttery, rich, lemony, and full of fresh flavor. The firm and lightly salted fresh veggies were a perfect complement to the rich and buttery Petrale sole.\u003c/p>\n\u003cp>We cleansed our palate with Lime Sorbet and a gloriously creamy Spumoni that featured a surprise of cherry fruit at the bottom of the delicious scoop. \u003c/p>\n\u003cp>The only challenge with Chalet Ticino is that the restaurant is so popular that the tables are packed in somewhat tightly. The group sitting behind us bumped into my chair a few times before we finally needed to scoot our table further away.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Aside from this minor inconvenience, Chalet Ticino delivered a white table cloth experience at a casual dining price.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chalet Ticino: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11327\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/andrea-ramirez125x125.jpg\" alt=\"Andrea Ramirez\" title=\"Andrea Ramirez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Custom Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chalet Ticino\u003cbr>\n\u003cstrong>Reviewed Chalet Ticino:\u003c/strong> Wednesday, December 18, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Chalet Ticino is an unassuming little Swiss-Italian restaurant in a strip mall in Foster City, located next to an Indian market. It has been around for 22 years and I only discovered it a few years ago. I initially found out about it online in a quest for fondue. Not too many places serve fondue nowadays, and those that serve it tend to be really fancy. \u003c/p>\n\u003cp>I have been introduced to a few Swiss dishes from this restaurant: Rosti – potato pancakes that are crispy outside, Bundener Raclette – a cheese and sausage plate with pickles and potatoes and of course the one I knew before – Fondue. Oh, how I love cheese – melty cheese with bread dipped in is even better…and when it comes in a tiny cauldron, I’m in heaven. There is a daily prix fixe menu that comes with a soup/salad, entree and dessert too. The fondue is what brings me back time and again though. Assuming I can round up a friend for fondue (because you have to order for two people) you can get cheese fondue, rosti and chocolate fondue for $18. If you order a salad before, it helps temper the feeling that your heart will explode from the decadence. You’ll also feel better if you order a bottle of wine to go with. Toast to your health.\u003c/p>\n\u003cp>One of my favorite items is the Cream of Mushroom Soup. It’s savory and rich, but not heavy or over-filling. Most of the wines on their small list are under $30/bottle and European. I wasn’t familiar with the different wines, but the owner has taken me through the list and helped me pick based on my tastes and what I have ordered. I haven’t disliked one of them.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/rachel-tripathy125x125.jpg\" alt=\"Rachel Tripathy\" title=\"Rachel Tripathy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Project Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 20 Spot\u003cbr>\n\u003cstrong>Reviewed Chalet Ticino:\u003c/strong> Tuesday, January 7, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When my dining buddy and I walked up to Chalet Ticino, I did not know what to expect. It is a little spot in an outdoor strip mall, right next to an Indian grocery store. They specialize in Swiss/Italian food, which I had never tried before. As soon as we walked in I was charmed, and the charm kept coming throughout our meal.\u003c/p>\n\u003cp>We were greeted by the kind, old-school Swiss owner, who told us his restaurant has been there for 20 years. Once we sat down, the owner went over some wines that he recommended. All of the wines are $28 per bottle. In the Bay Area world of fancy wine, it is nice to go somewhere with a simple yet varied selection of European table wine. We selected a 2007 Côtes du Rhône, which proved to be quite nice. \u003c/p>\n\u003cp>The menu features traditional Italian appetizers, a variety of pasta dishes, and several Swiss specialties: Fondue, Raclettes, and Rosti, to name a few. We opted to start with Bruschetta. We were treated to three separate crostini, served with a steak knife to facilitate the sharing of the dish. The trio of toppings consisted of a spicy eggplant and tomato spread, brie with toasted garlic and grapes, and a tomato and basil salsa. All were wonderfully prepared, and none too alike, giving us a nice variety of flavors. \u003c/p>\n\u003cp> For our entrées, we shared the Chicken Milanese, and the Rosti con Salmoné. The chicken was coated in almonds, lightly fried, and served with roasted mushrooms and gnocchi in a white wine and butter sauce. The rosti was served as a shredded potato patty topped with smoked salmon, red onion, caper, and an absolutely delicious seasoned crème fraiche. The portions were very generous, and the food was to die for. I felt like there was a Swiss-Italian mama in the kitchen, and we were her favorite people in the world. \u003c/p>\n\u003cp>We finished our meal with a scoop of Lime Sherbet—the perfect digestif. I would return to Chalet Ticino tomorrow, if I could. I can’t wait to bring friends to this cute, warm little spot. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/john-zukoski125x125.jpg\" alt=\"John Zukoski\" title=\"John Zukoski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasanton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanna Thai\u003cbr>\n\u003cstrong>Reviewed Chalet Ticino:\u003c/strong> Sunday, December 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The evening started with a warm welcome from Chalet Ticino’s owner and host. Every table had a freshly cut rose in a thin vase and a votive candle that set the tone for a memorable evening. \u003c/p>\n\u003cp>We first enjoyed a wonderful full-flavor House Salad that was glistened by a lightly sweet and caramelly balsamic dressing and accented by exquisite cherry tomatoes. The house salad was complemented by homemade sourdough bread that we dipped into a delicate olive oil and a generous serving of savory poultry-stock based Minestrone Soup. The combination of light starters and the soothing live music performed by a talented keyboardist set the pace for a memorable experience. \u003c/p>\n\u003cp>Next on our culinary escapade were the Crab Cakes smothered in a lyrical red pepper coulis and Prawns drizzled by a magnifique pesto. The remaining pesto and red pepper coulis was quickly sopped up by the warm sourdough bread.\u003cbr>\nThe duck breast was succulent with a lightly crispy skin and paired with a brash mushroom risotto. The generously-portioned and fresh Salmon was paired with scrumptious garlic mashed potatoes. The Petrale Sole was quite possibly the best that I have had in any restaurant – buttery, rich, lemony, and full of fresh flavor. The firm and lightly salted fresh veggies were a perfect complement to the rich and buttery Petrale sole.\u003c/p>\n\u003cp>We cleansed our palate with Lime Sorbet and a gloriously creamy Spumoni that featured a surprise of cherry fruit at the bottom of the delicious scoop. \u003c/p>\n\u003cp>The only challenge with Chalet Ticino is that the restaurant is so popular that the tables are packed in somewhat tightly. The group sitting behind us bumped into my chair a few times before we finally needed to scoot our table further away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Pinole Creek Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11200\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Kara Braxton\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Thursday, December 19, 2013\u003cbr>\n\u003c/p>\n\u003cp>Pinole Creek Café is a small neighborhood family run restaurant in Old Town Pinole. Pinole Creek Café is actually located in an old Victorian home which Raymond and Jinny Kim converted into a restaurant over 25 years ago. As you climb the steps up to the restaurant, it feels like you are going to a friend’s house for dinner. When you enter, you are graciously greeted by a hostess, Ray Jr. or better yet by Mr. Kim himself. He always gives everyone a big hug.\u003cbr>\nMr. Kim recommended the prix fixe menu, where for $28 you have a choice of a starter of soup or salad, an entrée selection, and a dessert selection. We all opted for the pix-fixe menu and I also ordered the Crispy Calamari for an appetizer. My Calamari came out as we got our wine. It was over-cooked and a bit chewy, but the chili aioli sort of made up for it. For our starters, I had the Caesar Salad, which was light, simple, nicely dressed and very tasty. Our entrees came out very quickly. I ordered the French Cut Pork Chops. My chops were thick cut, juicy, and tender. The portion sizes were very large…so large in fact that I took my other chop home and had it for breakfast the next morning. We finished off our meals with dessert; I had an Ice Cream Sundae.\u003c/p>\n\u003cp>The atmosphere was relaxed and the wait staff very pleasant. Mr. Kim was very lively, going around the restaurant talking to all of the guests and stopped by our table several times to crack a few jokes and to see how we were doing. The restaurant isn’t large, and tables close, but one could hold a nice conversation with your table mates and not disturb the table next to you and vice versa. All in all, it was a wonderful and affordable dining experience.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Cathy Teague\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cathy-teague125x125.jpg\" alt=\"Cathy Teague\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Landscape Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Murray Circle\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Friday, December 13, 2013\u003cbr>\n\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Complimentary starters included two Gyoza and two Potstickers served with two sauces. It was nice to have something to nibble on while we waited for our food. We both had the prix fixe meal which included three courses, an excellent value. I started with the Beet Salad with arugula, roasted beets, feta cheese, pine nuts, and grapefruit – a nice combination of fresh ingredients that didn’t really come together.\u003c/p>\n\u003cp>My entree was Grilled Salmon with beurre blanc sauce, broccolini and potato gratin. The salmon was fresh and perfectly cooked, but it was a very small portion. The lemony sauce was outstanding, the broccolini was fine and the potato gratin was excellent. I had a glass of Salmon Creek merlot at $7.50/glass which was drinkable. For dessert (included with the dinner) I had a traditional Hot Fudge Sundae which was fine but not exciting.\u003c/p>\n\u003cp>The service was excellent: we arrived early for our reservation and were seated promptly. We were seated in the atrium which looked like the place to be in the small restaurant located in an old house. Lots of holiday lights and decorations festooned the room and made the atmosphere festive.\u003c/p>\n\u003cp>The same family has owned the restaurant for more than twenty years in various incarnations, and it appears that many of the customers are regulars. The owner schmoozes with all the guests and hugs all the ladies. The Chef came out to say hello to everyone at one point. The friendliness of the owners helps make it feel like you are a guest in the family’s home.\u003c/p>\n\u003cp>Overall, it was a nice experience in a nice restaurant with good food, good value and friendly service, but not worth driving over an hour to Pinole to experience. If you live in the area, it will probably become a favorite, justifiably\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Doug Kim\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003c/p>\n\u003cp>You walk in and it’s like going home for dinner. The host and his son were very nice, greeted us warmly and were very accommodating having brought in a car seat for our infant. As we ordered and waited for our food, more people came in and you could tell that many of them were regulars being greeted by the host with a hug or “nice to see you again.” Made me feel like I was at home.\u003c/p>\n\u003cp>I went for the prix fixed menu: Prime Rib with Clam Chowder to start and my wife ordered a Seafood Pasta dish. The clam chowder was seasoned just right and creamy with some crunchy bits of bacon. They also gave us complimentary Potstickers and Goat Cheese/Spinach Fried Dumplings. Very nice. Food came out at the pace you would expect which is great when you have a fussy little baby with you.\u003c/p>\n\u003cp>My Prime Rib was AWESOME. Huge cut of juicy tender prime rib seasoned and cooked medium rare to perfection, swimming in an au jus. Every bite was just as good, whether on the outside or inside of the cut. My wife’s Marco Polo had huge chunks of fresh crab and shrimp, creamy sauce and baked to have a nice fluffy texture to the noodles. The green beans were cooked well and the mashed potatoes were fluffy and buttery; what you would expect from a home cooked meal. For dessert we had the Crème Brulee which had a warm crust to break through at the top and furnished beautifully with a bit of mint and some raspberries. It was nice and creamy with a full texture.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, my experience was great. From the warm greetings to the fantastic food, I would definitely pay this place a visit. My assessment: solid American comfort food where you feel at home. Our meal came out to a very reasonable 73 bucks for two.\u003c/p>\n\u003chr noshade size=\"1\">\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pinole Creek Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11200\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Kara Braxton\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Thursday, December 19, 2013\u003cbr>\n\u003c/p>\n\u003cp>Pinole Creek Café is a small neighborhood family run restaurant in Old Town Pinole. Pinole Creek Café is actually located in an old Victorian home which Raymond and Jinny Kim converted into a restaurant over 25 years ago. As you climb the steps up to the restaurant, it feels like you are going to a friend’s house for dinner. When you enter, you are graciously greeted by a hostess, Ray Jr. or better yet by Mr. Kim himself. He always gives everyone a big hug.\u003cbr>\nMr. Kim recommended the prix fixe menu, where for $28 you have a choice of a starter of soup or salad, an entrée selection, and a dessert selection. We all opted for the pix-fixe menu and I also ordered the Crispy Calamari for an appetizer. My Calamari came out as we got our wine. It was over-cooked and a bit chewy, but the chili aioli sort of made up for it. For our starters, I had the Caesar Salad, which was light, simple, nicely dressed and very tasty. Our entrees came out very quickly. I ordered the French Cut Pork Chops. My chops were thick cut, juicy, and tender. The portion sizes were very large…so large in fact that I took my other chop home and had it for breakfast the next morning. We finished off our meals with dessert; I had an Ice Cream Sundae.\u003c/p>\n\u003cp>The atmosphere was relaxed and the wait staff very pleasant. Mr. Kim was very lively, going around the restaurant talking to all of the guests and stopped by our table several times to crack a few jokes and to see how we were doing. The restaurant isn’t large, and tables close, but one could hold a nice conversation with your table mates and not disturb the table next to you and vice versa. All in all, it was a wonderful and affordable dining experience.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Cathy Teague\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cathy-teague125x125.jpg\" alt=\"Cathy Teague\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Landscape Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Murray Circle\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Friday, December 13, 2013\u003cbr>\n\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Complimentary starters included two Gyoza and two Potstickers served with two sauces. It was nice to have something to nibble on while we waited for our food. We both had the prix fixe meal which included three courses, an excellent value. I started with the Beet Salad with arugula, roasted beets, feta cheese, pine nuts, and grapefruit – a nice combination of fresh ingredients that didn’t really come together.\u003c/p>\n\u003cp>My entree was Grilled Salmon with beurre blanc sauce, broccolini and potato gratin. The salmon was fresh and perfectly cooked, but it was a very small portion. The lemony sauce was outstanding, the broccolini was fine and the potato gratin was excellent. I had a glass of Salmon Creek merlot at $7.50/glass which was drinkable. For dessert (included with the dinner) I had a traditional Hot Fudge Sundae which was fine but not exciting.\u003c/p>\n\u003cp>The service was excellent: we arrived early for our reservation and were seated promptly. We were seated in the atrium which looked like the place to be in the small restaurant located in an old house. Lots of holiday lights and decorations festooned the room and made the atmosphere festive.\u003c/p>\n\u003cp>The same family has owned the restaurant for more than twenty years in various incarnations, and it appears that many of the customers are regulars. The owner schmoozes with all the guests and hugs all the ladies. The Chef came out to say hello to everyone at one point. The friendliness of the owners helps make it feel like you are a guest in the family’s home.\u003c/p>\n\u003cp>Overall, it was a nice experience in a nice restaurant with good food, good value and friendly service, but not worth driving over an hour to Pinole to experience. If you live in the area, it will probably become a favorite, justifiably\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Doug Kim\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003c/p>\n\u003cp>You walk in and it’s like going home for dinner. The host and his son were very nice, greeted us warmly and were very accommodating having brought in a car seat for our infant. As we ordered and waited for our food, more people came in and you could tell that many of them were regulars being greeted by the host with a hug or “nice to see you again.” Made me feel like I was at home.\u003c/p>\n\u003cp>I went for the prix fixed menu: Prime Rib with Clam Chowder to start and my wife ordered a Seafood Pasta dish. The clam chowder was seasoned just right and creamy with some crunchy bits of bacon. They also gave us complimentary Potstickers and Goat Cheese/Spinach Fried Dumplings. Very nice. Food came out at the pace you would expect which is great when you have a fussy little baby with you.\u003c/p>\n\u003cp>My Prime Rib was AWESOME. Huge cut of juicy tender prime rib seasoned and cooked medium rare to perfection, swimming in an au jus. Every bite was just as good, whether on the outside or inside of the cut. My wife’s Marco Polo had huge chunks of fresh crab and shrimp, creamy sauce and baked to have a nice fluffy texture to the noodles. The green beans were cooked well and the mashed potatoes were fluffy and buttery; what you would expect from a home cooked meal. For dessert we had the Crème Brulee which had a warm crust to break through at the top and furnished beautifully with a bit of mint and some raspberries. It was nice and creamy with a full texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, my experience was great. From the warm greetings to the fantastic food, I would definitely pay this place a visit. My assessment: solid American comfort food where you feel at home. Our meal came out to a very reasonable 73 bucks for two.\u003c/p>\n\u003chr noshade size=\"1\">\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Shanghai House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11214\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" title=\"Doug Kim\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Shanghai House:\u003c/strong> Monday, December 23, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I often think about the 3 restaurants I would miss most if I ever moved out of SF, and Shanghai House is always in this conversation. In my most recent visit, we decided to go with a few friends who are also fans. The tendency is to order the same delicious things every time, so it’s nice to have others who have their favorites to mix and match with. \u003c/p>\n\u003cp>\tWithout even a discussion, we all knew to order the Dry Fried Shrimp: huge shrimps fried in a crispy batter and tossed over a hot pan in a sweet and sour sauce. Next, a Chinese restaurant staple for us- Pea Shoots tossed with garlic. Somewhere in between Chinese broccoli and bok choy, this is a pricier veggie that always satisfied. Slightly bitter and full of flavor. My friends had never had one of my favorite dishes in San Francisco- 8 Precious Noodle Soup. Hearty broth, chewy noodles, shrimp, bok choy, garlic, peanuts, chicken -and so many other ingredients I’m missing- all tossed together into one comforting soup for those cold foggy Richmond nights. My friends were impressed. On my friends’ recommendation, we ordered the Salt & Pepper Pork Knuckle, which sounds awful. I was so wrong; super tender pork, braised or fried (not sure), perfectly seasoned with fried and sugared bits of seaweed. They do run out, so you need to get there early. It reminded me of a Chinese version of deep fried carnitas, except tastier. \u003c/p>\n\u003cp>\tThe meal was finished off with Pan Fried Xiao Long Bao. I know soup dumplings are plentiful in SF, but this is pan fried and it’s everything you hoped it would be: soup in the dumpling with a nice fried crust on the chewy dough. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\tI’m sad to write this review to help popularize Shanghai House, but the family who runs Shanghai House deserves their due. Mom runs the front of the house and is always very nice when I ask her what I should order, and Dad cooks everything in the back. Be warned, this is all about the food here- not the service (which isn’t terrible) or the ambiance. Feels like a gourmet meal in an unassuming space.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" title=\"Kara Braxton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Shanghai House:\u003c/strong> Sunday, January 5, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\tThe Shanghai House is located in the Richmond District of San Francisco. The restaurant is very small, plain, but clean. When I entered the restaurant I wasn’t greeted by anyone. There was one waitress by the cash register who, when I caught her eye, motioned for me to sit at the table that I was standing by. The waitress wasn’t very friendly, but not mean…just “matter of fact.” She brought 2 menus for me to choose from. One was their regular menu, and the other was their Dim Sum menu. What I wanted was on both. She brought me a pot of tea, a plate, chopsticks, and a mixture of vinegar and pickled ginger. No glass for the tea, nor did she offer water. I had to ask for the tea cup. She apologized and brought the cup right away. \u003c/p>\n\u003cp>\tI ordered the Xiao Long Bao, the Dried and Deep Fried Chicken Wings in an awesome garlic sauce and ginger sauce, and to top it off, the Honey Glazed Banana with Sesame. The food came out right away. The Xiao Long Bao was AMAZING!!! Seasoned well, and wrapped well, so that when you picked them up, they didn’t rip apart. For $5 you got ten of them…that could have been a meal in itself. The chicken wings came out shortly afterwards, and they were sizzling hot! I had to wait to eat them because they were so hot, but when I did I was in heaven. The chicken was SO tender and juicy…the crust was so flavorful and very spicy! The waitress, well, she never checked on me, and I had to lock eyes on her for her to come over. I needed a glass of water for the chicken, and also I needed her to box up my food. It took a while to get my water and my boxed up food. Then I had to signal her to bring my dessert, which was scrumptious by the way! Fried bananas with sesame seeds in a honey sauce! Yummy. \u003c/p>\n\u003cp>\tI paid $25 for my meal, which could have fed 2 people. The food was excellent and flavorful. Don’t go there if you’re looking for ambiance or a smiling friendly waitress…go there for the food….you won’t be disappointed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cathy-teague125x125.jpg\" alt=\"Cathy Teague\" title=\"Cathy Teague\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Landscape Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Murray Circle\u003cbr>\n\u003cstrong>Reviewed Shanghai House:\u003c/strong> Sunday, December 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>A friend and I visited Shanghai House on a Sunday evening right before New Year’s. We arrived around 6:30, and before long, the small storefront restaurant was packed with couples and Chinese families with small children. The noise level was high, the lights bright, the decor minimal, the service brusque (to put it mildly), but some of the food was delicious, and the prices are reasonable. There are two menus, one of which lists the Shanghainese specialties. Since Chinese cuisine differs from region to region, I thought it would be best if we ordered from the Shanghai menu. \u003c/p>\n\u003cp> \tWe had to wait quite a while before our order was taken although tea appeared on the table as soon as we arrived. When my friend spilled a cup of tea, we finally had to ask for it to be mopped up, which it was only partially. Then we had to ask again for another napkin and set of chopsticks.\u003c/p>\n\u003cp>\tThe appetizers were the highlight of our meal. We shared the Green Onion Pancakes and the Pork Dumplings, both of which were outstanding. The flatbread pancakes were crispy on the bottom, flaky on top, slightly oily, and filled with green onions and other seasonings. They were delicious, and we ate every bit of them. The Xiao Long Bao are fabulous steamed dumplings filled with soup and served with vinegar and shredded ginger. \u003c/p>\n\u003cp>\tFor entrees, we ordered Beef with Vermicelli and Braised Pork with dry vegetables, both Shanghainese specialties. The beef arrived in a large bowl, still bubbling from the stove. The beef was over-tenderized, the noodles gelatinous, and the sauce so hot it made my friend’s eyes water. My pork dish is apparently an acquired taste: a big bowl of limp, practically raw, and fatty bacon with a brown sauce, with not a vegetable in site. I couldn’t eat it, although no one asked me why not. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\tWe had to ask for the check, which was slammed down on the table along with two fortune cookies. Overall, I would say pass on this one unless you are an expert on Shanghainese cuisine, know what to order and don’t care about service or ambience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Shanghai House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11214\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" title=\"Doug Kim\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Shanghai House:\u003c/strong> Monday, December 23, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I often think about the 3 restaurants I would miss most if I ever moved out of SF, and Shanghai House is always in this conversation. In my most recent visit, we decided to go with a few friends who are also fans. The tendency is to order the same delicious things every time, so it’s nice to have others who have their favorites to mix and match with. \u003c/p>\n\u003cp>\tWithout even a discussion, we all knew to order the Dry Fried Shrimp: huge shrimps fried in a crispy batter and tossed over a hot pan in a sweet and sour sauce. Next, a Chinese restaurant staple for us- Pea Shoots tossed with garlic. Somewhere in between Chinese broccoli and bok choy, this is a pricier veggie that always satisfied. Slightly bitter and full of flavor. My friends had never had one of my favorite dishes in San Francisco- 8 Precious Noodle Soup. Hearty broth, chewy noodles, shrimp, bok choy, garlic, peanuts, chicken -and so many other ingredients I’m missing- all tossed together into one comforting soup for those cold foggy Richmond nights. My friends were impressed. On my friends’ recommendation, we ordered the Salt & Pepper Pork Knuckle, which sounds awful. I was so wrong; super tender pork, braised or fried (not sure), perfectly seasoned with fried and sugared bits of seaweed. They do run out, so you need to get there early. It reminded me of a Chinese version of deep fried carnitas, except tastier. \u003c/p>\n\u003cp>\tThe meal was finished off with Pan Fried Xiao Long Bao. I know soup dumplings are plentiful in SF, but this is pan fried and it’s everything you hoped it would be: soup in the dumpling with a nice fried crust on the chewy dough. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tI’m sad to write this review to help popularize Shanghai House, but the family who runs Shanghai House deserves their due. Mom runs the front of the house and is always very nice when I ask her what I should order, and Dad cooks everything in the back. Be warned, this is all about the food here- not the service (which isn’t terrible) or the ambiance. Feels like a gourmet meal in an unassuming space.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" title=\"Kara Braxton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Shanghai House:\u003c/strong> Sunday, January 5, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\tThe Shanghai House is located in the Richmond District of San Francisco. The restaurant is very small, plain, but clean. When I entered the restaurant I wasn’t greeted by anyone. There was one waitress by the cash register who, when I caught her eye, motioned for me to sit at the table that I was standing by. The waitress wasn’t very friendly, but not mean…just “matter of fact.” She brought 2 menus for me to choose from. One was their regular menu, and the other was their Dim Sum menu. What I wanted was on both. She brought me a pot of tea, a plate, chopsticks, and a mixture of vinegar and pickled ginger. No glass for the tea, nor did she offer water. I had to ask for the tea cup. She apologized and brought the cup right away. \u003c/p>\n\u003cp>\tI ordered the Xiao Long Bao, the Dried and Deep Fried Chicken Wings in an awesome garlic sauce and ginger sauce, and to top it off, the Honey Glazed Banana with Sesame. The food came out right away. The Xiao Long Bao was AMAZING!!! Seasoned well, and wrapped well, so that when you picked them up, they didn’t rip apart. For $5 you got ten of them…that could have been a meal in itself. The chicken wings came out shortly afterwards, and they were sizzling hot! I had to wait to eat them because they were so hot, but when I did I was in heaven. The chicken was SO tender and juicy…the crust was so flavorful and very spicy! The waitress, well, she never checked on me, and I had to lock eyes on her for her to come over. I needed a glass of water for the chicken, and also I needed her to box up my food. It took a while to get my water and my boxed up food. Then I had to signal her to bring my dessert, which was scrumptious by the way! Fried bananas with sesame seeds in a honey sauce! Yummy. \u003c/p>\n\u003cp>\tI paid $25 for my meal, which could have fed 2 people. The food was excellent and flavorful. Don’t go there if you’re looking for ambiance or a smiling friendly waitress…go there for the food….you won’t be disappointed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cathy-teague125x125.jpg\" alt=\"Cathy Teague\" title=\"Cathy Teague\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Landscape Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Murray Circle\u003cbr>\n\u003cstrong>Reviewed Shanghai House:\u003c/strong> Sunday, December 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>A friend and I visited Shanghai House on a Sunday evening right before New Year’s. We arrived around 6:30, and before long, the small storefront restaurant was packed with couples and Chinese families with small children. The noise level was high, the lights bright, the decor minimal, the service brusque (to put it mildly), but some of the food was delicious, and the prices are reasonable. There are two menus, one of which lists the Shanghainese specialties. Since Chinese cuisine differs from region to region, I thought it would be best if we ordered from the Shanghai menu. \u003c/p>\n\u003cp> \tWe had to wait quite a while before our order was taken although tea appeared on the table as soon as we arrived. When my friend spilled a cup of tea, we finally had to ask for it to be mopped up, which it was only partially. Then we had to ask again for another napkin and set of chopsticks.\u003c/p>\n\u003cp>\tThe appetizers were the highlight of our meal. We shared the Green Onion Pancakes and the Pork Dumplings, both of which were outstanding. The flatbread pancakes were crispy on the bottom, flaky on top, slightly oily, and filled with green onions and other seasonings. They were delicious, and we ate every bit of them. The Xiao Long Bao are fabulous steamed dumplings filled with soup and served with vinegar and shredded ginger. \u003c/p>\n\u003cp>\tFor entrees, we ordered Beef with Vermicelli and Braised Pork with dry vegetables, both Shanghainese specialties. The beef arrived in a large bowl, still bubbling from the stove. The beef was over-tenderized, the noodles gelatinous, and the sauce so hot it made my friend’s eyes water. My pork dish is apparently an acquired taste: a big bowl of limp, practically raw, and fatty bacon with a brown sauce, with not a vegetable in site. I couldn’t eat it, although no one asked me why not. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Murray Circle: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11224\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cathy-teague125x125.jpg\" alt=\"Cathy Teague\" title=\"Cathy Teague\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Landscape Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Murray Circle\u003cbr>\n\u003cstrong>Reviewed Murray Circle:\u003c/strong> Saturday, December 14, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I visited Murray Circle with a friend on a recent Saturday night before Christmas when the restaurant and Farley’s Bar were filled with holiday party celebrants. Despite the crowd, we had an outstanding meal and excellent service. The restaurant, a former non-commissioned officers’ club, is understatedly elegant with a pressed tin ceiling, Heath pottery and other custom made ceramics and crisp table linens. \u003c/p>\n\u003cp>\tUpon arrival, we were seated immediately at a lovely table in front of the fireplace. We were fortunate to have Darrin as our waiter. He is friendly without being obtrusive and very knowledgeable about everything on the menu. Throughout the meal, water glasses are kept filled, the shells from the addictive rosemary-roasted pistachios are whisked away, and the food and wine arrived in a timely manner. The house-made wild rice bread is delicious and refilled as needed. \u003c/p>\n\u003cp>\tOur entire meal was delicious. It is possible to order items from the tasting menu, so I ordered the Chestnut Agnolotti as an appetizer. House made pasta filled with chestnut puree and served in a brown butter sauce, was properly cooked al dente, and there was plenty of the creamy butter sauce. I also ordered the Braised Short Ribs ($35) which were served with a pouch of creamed rainbow chard, chanterelle mushrooms and potato gratin. The succulent short ribs were fall- off- the- bone tender and served with a delicious pan sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\tOur second entree was the Roasted Liberty Duck ($32) with dates, lentils and beets. The duck breast, three or four generous slices, was roasted to perfection and very tender. The hint of sweetness from the dates added to the appeal, and lentils were an unusual but delicious accompaniment. \u003c/p>\n\u003cp>\tFor dessert, we shared the Gingerbread which included a ginger blondie, spiced chocolate ganache and creamsicle ice cream. It was the perfect ending to a delicious meal. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" title=\"Doug Kim\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Murray Circle:\u003c/strong> Thursday, January 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Three friends joined me for this meal and it was a really great time with them. The drive in was incredible on a clear night in the bay with views of the water, the bridges, the lights of the city across the bay and the stars. \u003c/p>\n\u003cp>\tThis is a pretty high-end place, so walking in I expected nothing less than a beautifully designed restaurant. And that’s exactly what I got: beautiful stone fireplaces, wood used liberally, a real rustic but modern look. \u003c/p>\n\u003cp>\tWe started the evening with drinks at the Farley Bar. We were seated at a small table where a server promptly took our order and served us just as quickly. My poison was a tasty Sazerac that was made just right and not sweet at all. We were so cozy and having fun catching up, we forgot about our reservation time. No problem! The hostess took us to our table in the dining room. \u003c/p>\n\u003cp>\tWe ordered a variety of apps and main courses so we could get a good sense of what this place was about. The standouts: Miso Glazed Bone Marrow was fantastic for an app. It was cut down the middle so you could scoop it out and put on a piece of toast with some marmalade and salt. Super rich and indulgent fatty goodness. I had the Local Pork Tasting for my main dish which was medallions of pork and pork belly with mustard greens drizzled with delicious honey. The medallions were cooked perfectly medium rare and the pork belly fell apart like a pulled pork. My friends had the Liberty Roasted Duck which was incredible but the prize of the night was the Bouillabaisse which was a hearty stew full of seafood and chorizo, much like a cioppino. \u003c/p>\n\u003cp>\tDessert was this apple, mousse, chai donut combo which was hard to get the perfect bite since it was stacked, but good and not too sweet. \u003c/p>\n\u003cp>\tOverall, a fantastic evening sharing great food with good friends in a comfortable but lux environment. Highly recommend it for a romantic evening or catching up with a group of friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" title=\"Kara Braxton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Murray Circle:\u003c/strong> Tuesday, January 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Murray’s Circle Restaurant is an awesome place….awesome location! We were greeted by our valet, who told us where to go for our dinner reservations. When we walked into the building, we were greeted by our hostess who promptly seated us. Our waitress came by with warmed pistachios infused with rosemary. It was to die for. \u003c/p>\n\u003cp>\tI had gone with my mother who is a picky eater, and all she wanted was the Braised Spare Ribs, nothing else. I asked about the menu, and for a starter I really just wanted a salad. He suggested a salad that was NOT on the menu, and I went for that. I ordered the Trout for dinner, and the side of the Quinoa Mac and Cheese. The waiter was very knowledgeable about the menu, very pleasant. He kept asking if we had any food allergies. I was amazed, because when I made the reservations, they asked the same thing. My mother has a shellfish allergy, so he recommended items that she could eat. The House Salad came out, along with the Little Gem Lettuce. We didn’t order the little gems, but it looked really good…I wanted to keep it, but our waiter came by and corrected the mistake.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\tThe ambiance was awesome. And the Chef kept coming out. I thought that he did because he was seeing how or meals were, but it was because one of the owners was dining there. He did stop and speak to us, and I raved about the Quinoa Mac and Cheese. The portions were enough to fill you up, nothing to take home, but one would be satisfied. With the view and the service, it was wonderful. The Bang is a big BANG, very expensive…a place that I would go to on a first date, or special occasion, not a place that I would go to on a regular bases…I couldn’t afford it. But I would go back again. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Murray Circle: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11224\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cathy-teague125x125.jpg\" alt=\"Cathy Teague\" title=\"Cathy Teague\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Landscape Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Murray Circle\u003cbr>\n\u003cstrong>Reviewed Murray Circle:\u003c/strong> Saturday, December 14, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I visited Murray Circle with a friend on a recent Saturday night before Christmas when the restaurant and Farley’s Bar were filled with holiday party celebrants. Despite the crowd, we had an outstanding meal and excellent service. The restaurant, a former non-commissioned officers’ club, is understatedly elegant with a pressed tin ceiling, Heath pottery and other custom made ceramics and crisp table linens. \u003c/p>\n\u003cp>\tUpon arrival, we were seated immediately at a lovely table in front of the fireplace. We were fortunate to have Darrin as our waiter. He is friendly without being obtrusive and very knowledgeable about everything on the menu. Throughout the meal, water glasses are kept filled, the shells from the addictive rosemary-roasted pistachios are whisked away, and the food and wine arrived in a timely manner. The house-made wild rice bread is delicious and refilled as needed. \u003c/p>\n\u003cp>\tOur entire meal was delicious. It is possible to order items from the tasting menu, so I ordered the Chestnut Agnolotti as an appetizer. House made pasta filled with chestnut puree and served in a brown butter sauce, was properly cooked al dente, and there was plenty of the creamy butter sauce. I also ordered the Braised Short Ribs ($35) which were served with a pouch of creamed rainbow chard, chanterelle mushrooms and potato gratin. The succulent short ribs were fall- off- the- bone tender and served with a delicious pan sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tOur second entree was the Roasted Liberty Duck ($32) with dates, lentils and beets. The duck breast, three or four generous slices, was roasted to perfection and very tender. The hint of sweetness from the dates added to the appeal, and lentils were an unusual but delicious accompaniment. \u003c/p>\n\u003cp>\tFor dessert, we shared the Gingerbread which included a ginger blondie, spiced chocolate ganache and creamsicle ice cream. It was the perfect ending to a delicious meal. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" title=\"Doug Kim\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Murray Circle:\u003c/strong> Thursday, January 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Three friends joined me for this meal and it was a really great time with them. The drive in was incredible on a clear night in the bay with views of the water, the bridges, the lights of the city across the bay and the stars. \u003c/p>\n\u003cp>\tThis is a pretty high-end place, so walking in I expected nothing less than a beautifully designed restaurant. And that’s exactly what I got: beautiful stone fireplaces, wood used liberally, a real rustic but modern look. \u003c/p>\n\u003cp>\tWe started the evening with drinks at the Farley Bar. We were seated at a small table where a server promptly took our order and served us just as quickly. My poison was a tasty Sazerac that was made just right and not sweet at all. We were so cozy and having fun catching up, we forgot about our reservation time. No problem! The hostess took us to our table in the dining room. \u003c/p>\n\u003cp>\tWe ordered a variety of apps and main courses so we could get a good sense of what this place was about. The standouts: Miso Glazed Bone Marrow was fantastic for an app. It was cut down the middle so you could scoop it out and put on a piece of toast with some marmalade and salt. Super rich and indulgent fatty goodness. I had the Local Pork Tasting for my main dish which was medallions of pork and pork belly with mustard greens drizzled with delicious honey. The medallions were cooked perfectly medium rare and the pork belly fell apart like a pulled pork. My friends had the Liberty Roasted Duck which was incredible but the prize of the night was the Bouillabaisse which was a hearty stew full of seafood and chorizo, much like a cioppino. \u003c/p>\n\u003cp>\tDessert was this apple, mousse, chai donut combo which was hard to get the perfect bite since it was stacked, but good and not too sweet. \u003c/p>\n\u003cp>\tOverall, a fantastic evening sharing great food with good friends in a comfortable but lux environment. Highly recommend it for a romantic evening or catching up with a group of friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" title=\"Kara Braxton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Murray Circle:\u003c/strong> Tuesday, January 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Murray’s Circle Restaurant is an awesome place….awesome location! We were greeted by our valet, who told us where to go for our dinner reservations. When we walked into the building, we were greeted by our hostess who promptly seated us. Our waitress came by with warmed pistachios infused with rosemary. It was to die for. \u003c/p>\n\u003cp>\tI had gone with my mother who is a picky eater, and all she wanted was the Braised Spare Ribs, nothing else. I asked about the menu, and for a starter I really just wanted a salad. He suggested a salad that was NOT on the menu, and I went for that. I ordered the Trout for dinner, and the side of the Quinoa Mac and Cheese. The waiter was very knowledgeable about the menu, very pleasant. He kept asking if we had any food allergies. I was amazed, because when I made the reservations, they asked the same thing. My mother has a shellfish allergy, so he recommended items that she could eat. The House Salad came out, along with the Little Gem Lettuce. We didn’t order the little gems, but it looked really good…I wanted to keep it, but our waiter came by and corrected the mistake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tThe ambiance was awesome. And the Chef kept coming out. I thought that he did because he was seeing how or meals were, but it was because one of the owners was dining there. He did stop and speak to us, and I raved about the Quinoa Mac and Cheese. The portions were enough to fill you up, nothing to take home, but one would be satisfied. With the view and the service, it was wonderful. The Bang is a big BANG, very expensive…a place that I would go to on a first date, or special occasion, not a place that I would go to on a regular bases…I couldn’t afford it. But I would go back again. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Capo’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11105\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed Capo’s:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I went to this place because I know the owners are the same as Tony’s Pizza in North Beach and the food there is very good. Our party consisted of my wife, my son ( 16 years old ) and 3 other firemen. Parking was easy as there is a structure nearby on Vallejo Street with reasonable rates. \u003c/p>\n\u003cp>\tI was pleased with the layout and ambiance of the place instantly; although new, the vibe was old school classic Italian. The restored meat slicer in the window with a giant prosciutto mounted on it put me in an even better mood. The food was excellent from start to finish as well as the service. Noise levels were what you expect in a family style Italian restaurant in North Beach (just right). We ate and drank until full and brought enough home for another meal. This is all round one of my favorite spots in North Beach if not all SF. \u003c/p>\n\u003cp>\tPrices are set right, service is excellent and the attention to detail right down to the cool burgundy diamond-tuck booths is dead on.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed Capo’s:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Capo’s is the brainchild of a serious pizza lover, Tony Gemignani, who already owns other Italian restaurants in San Francisco with emphasis on pizzas. Capo’s opened in November 2012 in the North Beach neighborhood of San Francisco. It is a theme restaurant, focusing on American gangsters, from Al Capon to Sam Giancana and some lower level Capos. He also successfully created an interior reminiscent of 1920’s Chicago with a tin ceiling, bare brick walls and semicircular upholstered booths with a traditional phone booth with a working phone.\u003c/p>\n\u003cp>\tSince there are no reservations accepted except for six or more, we were prepared to wait. However we were greeted by two pleasant hostesses and were promptly seated. In looking around, it became evident that this is a real family restaurant.\u003c/p>\n\u003cp>\tThe menu is built around pizzas, but other traditional Italian dishes were also available, such as Lasagna and Spaghetti with Meatballs. The pizzas come in 10 different combinations of ingredients (plus create your own) baked in one of four ways; deep dish, stuffed, cast iron pan and cracker thin crust. The crusts are made with Ceresota flour, also used in the Midwest. It takes 25-35 minutes for the pizzas to arrive after ordering. The wait staff is very professional and knowledgeable about the menu and how to pace the service based on the orders. You start with a complimentary bowl of Pasta and Fagioli. We followed the Antipasto, Chicken Vesuvio, and Frank Nitti Pizza with cracker thin crust, and ended with Vanilla Gelato and Bread Pudding. We ate family-style because the portions were of a size that lent itself to sharing. Since Capo’s is tied to the Prohibition Era, they have an unusually large selection of whiskeys.\u003c/p>\n\u003cp>\tYou get a real bang for the buck at Capo’s. I highly recommend this establishment and plan to return. There are many more interesting dishes to try and savor. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed Capo’s:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>San Francisco pizza lovers have a worthy new option in Capo’s. As a rule of thumb, pizza places that dabble in multiple styles of pies tend to be lacking. Capo’s proved an exception to this rule. As a third restaurant in famed North Beach pizza-maker Tony Gemignani’s portfolio, Capo’s has an old-school, speakeasy-style vibe and decor. The wait for a walk-in table can be long–on a mid-week visit with no reservations we waited an hour for a table–but that wait just speaks to the restaurant’s popularity and the excellence of its pies and classic Italian fare. \u003c/p>\n\u003cp>\tI recommend bringing a huge appetite and several friends with you so that you can enjoy a sampling of the rich, hearty and extremely filling Italian delights that Capo’s serves up. We ordered Baked Mostaccioli with house-made Italian sausage, deep dish Old Chicago Pizza and cracker-thin crust Pizza Margherita.\u003c/p>\n\u003cp>\tThe Baked Mostaccioli arrived first. Delicious with just the right amount of chew and a zesty, sweet, chunky tomato sauce, the homemade Italian sausage was a hit with the table. The Pizza Margherita arrived next with a thin crust that was crisp and cracker-like on the bottom with good chew under the thin layer of cheese and sauce. Thin strips of fresh-cut basil topped the pie, another huge hit with everyone. The deep dish Old Chicago, a traditional cornmeal crust with a base of mozzarella under a thick layer of chunky tomato with meatballs, sausage and veggie and dollops of ricotta on top, was an intense pie. Deep dish aficionados will love this hyper-traditional pie and its copious amount of toppings. When I got home, I weighed a quarter of the pizza that I had leftover and it hit the scale at 1.6-pounds which would put the total pie at 6.4 pounds. It’s a lot of food. Hence the recommendation above to bring friends. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’d definitely recommend Capo’s and would suggest that you sit in one of the giant booths if possible. They’re the best way to take in the decor and enjoy the friendly, unrushed dining experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Danny:\u003c/strong> \"The food was excellent from start to finish as well as the service.\"\u003cbr />\u003cstrong>Maria:\u003c/strong> \"The pizzas come in 10 different combinations of ingredients (plus create your own) baked in one of four ways; deep dish, stuffed, cast iron pan and cracker thin crust.\"\u003cbr />\u003cstrong>Andrew:\u003c/strong> \"San Francisco pizza lovers have a worthy new option in Capo’s.\"\u003cbr /> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Capo’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11105\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed Capo’s:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I went to this place because I know the owners are the same as Tony’s Pizza in North Beach and the food there is very good. Our party consisted of my wife, my son ( 16 years old ) and 3 other firemen. Parking was easy as there is a structure nearby on Vallejo Street with reasonable rates. \u003c/p>\n\u003cp>\tI was pleased with the layout and ambiance of the place instantly; although new, the vibe was old school classic Italian. The restored meat slicer in the window with a giant prosciutto mounted on it put me in an even better mood. The food was excellent from start to finish as well as the service. Noise levels were what you expect in a family style Italian restaurant in North Beach (just right). We ate and drank until full and brought enough home for another meal. This is all round one of my favorite spots in North Beach if not all SF. \u003c/p>\n\u003cp>\tPrices are set right, service is excellent and the attention to detail right down to the cool burgundy diamond-tuck booths is dead on.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed Capo’s:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Capo’s is the brainchild of a serious pizza lover, Tony Gemignani, who already owns other Italian restaurants in San Francisco with emphasis on pizzas. Capo’s opened in November 2012 in the North Beach neighborhood of San Francisco. It is a theme restaurant, focusing on American gangsters, from Al Capon to Sam Giancana and some lower level Capos. He also successfully created an interior reminiscent of 1920’s Chicago with a tin ceiling, bare brick walls and semicircular upholstered booths with a traditional phone booth with a working phone.\u003c/p>\n\u003cp>\tSince there are no reservations accepted except for six or more, we were prepared to wait. However we were greeted by two pleasant hostesses and were promptly seated. In looking around, it became evident that this is a real family restaurant.\u003c/p>\n\u003cp>\tThe menu is built around pizzas, but other traditional Italian dishes were also available, such as Lasagna and Spaghetti with Meatballs. The pizzas come in 10 different combinations of ingredients (plus create your own) baked in one of four ways; deep dish, stuffed, cast iron pan and cracker thin crust. The crusts are made with Ceresota flour, also used in the Midwest. It takes 25-35 minutes for the pizzas to arrive after ordering. The wait staff is very professional and knowledgeable about the menu and how to pace the service based on the orders. You start with a complimentary bowl of Pasta and Fagioli. We followed the Antipasto, Chicken Vesuvio, and Frank Nitti Pizza with cracker thin crust, and ended with Vanilla Gelato and Bread Pudding. We ate family-style because the portions were of a size that lent itself to sharing. Since Capo’s is tied to the Prohibition Era, they have an unusually large selection of whiskeys.\u003c/p>\n\u003cp>\tYou get a real bang for the buck at Capo’s. I highly recommend this establishment and plan to return. There are many more interesting dishes to try and savor. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed Capo’s:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>San Francisco pizza lovers have a worthy new option in Capo’s. As a rule of thumb, pizza places that dabble in multiple styles of pies tend to be lacking. Capo’s proved an exception to this rule. As a third restaurant in famed North Beach pizza-maker Tony Gemignani’s portfolio, Capo’s has an old-school, speakeasy-style vibe and decor. The wait for a walk-in table can be long–on a mid-week visit with no reservations we waited an hour for a table–but that wait just speaks to the restaurant’s popularity and the excellence of its pies and classic Italian fare. \u003c/p>\n\u003cp>\tI recommend bringing a huge appetite and several friends with you so that you can enjoy a sampling of the rich, hearty and extremely filling Italian delights that Capo’s serves up. We ordered Baked Mostaccioli with house-made Italian sausage, deep dish Old Chicago Pizza and cracker-thin crust Pizza Margherita.\u003c/p>\n\u003cp>\tThe Baked Mostaccioli arrived first. Delicious with just the right amount of chew and a zesty, sweet, chunky tomato sauce, the homemade Italian sausage was a hit with the table. The Pizza Margherita arrived next with a thin crust that was crisp and cracker-like on the bottom with good chew under the thin layer of cheese and sauce. Thin strips of fresh-cut basil topped the pie, another huge hit with everyone. The deep dish Old Chicago, a traditional cornmeal crust with a base of mozzarella under a thick layer of chunky tomato with meatballs, sausage and veggie and dollops of ricotta on top, was an intense pie. Deep dish aficionados will love this hyper-traditional pie and its copious amount of toppings. When I got home, I weighed a quarter of the pizza that I had leftover and it hit the scale at 1.6-pounds which would put the total pie at 6.4 pounds. It’s a lot of food. Hence the recommendation above to bring friends. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’d definitely recommend Capo’s and would suggest that you sit in one of the giant booths if possible. They’re the best way to take in the decor and enjoy the friendly, unrushed dining experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bistro Liaison: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11119\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you are nostalgic for an authentic French bistro, Bistro Liaison in Downtown Berkeley is the place. The restaurant opened in 2001 and quickly became a destination for Francophiles because of the food (“French soul food”) and the passionate approach to French cooking by chef Todd Kniess. Chef Kniess trained at the Culinary Institute of America, Hyde Park, N.Y. and held various apprenticeships, working his way up to Chef de Cuisine before opening Bistro Liaison.\u003c/p>\n\u003cp>\tThe food is authentic French, seasonal, and encompassing many regions of France. Because all dishes are prepared with great care, it is hard to designate any signature dishes. The overall result is a wonderful tasting experience. There were five of us dining and we had the opportunity to savor several dishes, such as Tarte Flambee, Salade de Chevre, Bouillabaisse, Truite Amandine, Porc a la Normande, Boeuf Bourguignon and Ile Flottante. It was a true symphony of flavors. The server skillfully described the specials, answered questions about the menu and made recommendations. The service was smooth and well timed.\u003c/p>\n\u003cp>\tThis French Bistro is a great value for a French restaurant and I recommend it enthusiastically and plan to visit it often in the future as I have in the past. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Monday, January 6, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As someone who rarely (if ever) goes to Berkeley, I was pleasantly surprised at the ease of access to the restaurant as well as the ease of on-street parking with meters only monitored until 6pm. \u003c/p>\n\u003cp>\tThe restaurant was clean, and the décor was excellent. While we arrived only a few minutes after the restaurant opened, the restaurant filled up quickly. The hostess was very pleasant as well as the waitress. Service was very good. Menu was easy to read. I brought my mother-in-law who has been to France and it reminded her of an authentic French restaurant. The appetizer was very good and something different. The main courses were also both very good. Portions were very generous; noise levels were not an issue even as it filled up. We both really enjoyed the overall dining experience and will return. The price and/or value were very reasonable for quality and service.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>At 6 p.m. on a Saturday night, this quaint, elegant French bistro on a Berkeley corner had a subdued vibe and an older crowd. As we quickly found out, it’s a popular pre-theater dining spot for people attending the Berkeley Rep, and soon diners filled every table and the place bustled with energy. Friendly wait staff provided attentive, but not pushy, service and while they kept diners moving along around us, they had no problem with our more leisurely pace as we completed a French dining pentathlon. \u003c/p>\n\u003cp>An intensely rich French Onion Soup proved a solid start to the meal with focused, deep flavor. Next up we tackled Mussels in a lovely light, flavorful broth of wine, garlic, butter, shallots and tarragon topped with an interesting, delicious twist in the form of sautéed spinach. Delicious. Even with a packed, chatty dining room and a semi-open kitchen, it was still possible to have a conversation across the table without shouting, which we definitely appreciated. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moving onto the entrees we enjoyed a perfectly medium-rare New York Strip Steak in green peppercorn sauce with fries. Concurrently, we enjoyed a Bouillabaisse loaded with seafood including scallops, shrimp, mussels, clams and rock cod in a rich, complex broth–truly one of the best bouillabaisses anyone in our party has tried. Both the steak and bouillabaisse came in unexpectedly huge portions, a very nice surprise, indeed. We only made it through half of each entree and left room to sample the Molten Chocolate Cake with vanilla bean ice cream and raspberry sauce. We were glad we did as the sweet taste nicely topped off our pleasant evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bistro Liaison: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11119\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you are nostalgic for an authentic French bistro, Bistro Liaison in Downtown Berkeley is the place. The restaurant opened in 2001 and quickly became a destination for Francophiles because of the food (“French soul food”) and the passionate approach to French cooking by chef Todd Kniess. Chef Kniess trained at the Culinary Institute of America, Hyde Park, N.Y. and held various apprenticeships, working his way up to Chef de Cuisine before opening Bistro Liaison.\u003c/p>\n\u003cp>\tThe food is authentic French, seasonal, and encompassing many regions of France. Because all dishes are prepared with great care, it is hard to designate any signature dishes. The overall result is a wonderful tasting experience. There were five of us dining and we had the opportunity to savor several dishes, such as Tarte Flambee, Salade de Chevre, Bouillabaisse, Truite Amandine, Porc a la Normande, Boeuf Bourguignon and Ile Flottante. It was a true symphony of flavors. The server skillfully described the specials, answered questions about the menu and made recommendations. The service was smooth and well timed.\u003c/p>\n\u003cp>\tThis French Bistro is a great value for a French restaurant and I recommend it enthusiastically and plan to visit it often in the future as I have in the past. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Monday, January 6, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As someone who rarely (if ever) goes to Berkeley, I was pleasantly surprised at the ease of access to the restaurant as well as the ease of on-street parking with meters only monitored until 6pm. \u003c/p>\n\u003cp>\tThe restaurant was clean, and the décor was excellent. While we arrived only a few minutes after the restaurant opened, the restaurant filled up quickly. The hostess was very pleasant as well as the waitress. Service was very good. Menu was easy to read. I brought my mother-in-law who has been to France and it reminded her of an authentic French restaurant. The appetizer was very good and something different. The main courses were also both very good. Portions were very generous; noise levels were not an issue even as it filled up. We both really enjoyed the overall dining experience and will return. The price and/or value were very reasonable for quality and service.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>At 6 p.m. on a Saturday night, this quaint, elegant French bistro on a Berkeley corner had a subdued vibe and an older crowd. As we quickly found out, it’s a popular pre-theater dining spot for people attending the Berkeley Rep, and soon diners filled every table and the place bustled with energy. Friendly wait staff provided attentive, but not pushy, service and while they kept diners moving along around us, they had no problem with our more leisurely pace as we completed a French dining pentathlon. \u003c/p>\n\u003cp>An intensely rich French Onion Soup proved a solid start to the meal with focused, deep flavor. Next up we tackled Mussels in a lovely light, flavorful broth of wine, garlic, butter, shallots and tarragon topped with an interesting, delicious twist in the form of sautéed spinach. Delicious. Even with a packed, chatty dining room and a semi-open kitchen, it was still possible to have a conversation across the table without shouting, which we definitely appreciated. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moving onto the entrees we enjoyed a perfectly medium-rare New York Strip Steak in green peppercorn sauce with fries. Concurrently, we enjoyed a Bouillabaisse loaded with seafood including scallops, shrimp, mussels, clams and rock cod in a rich, complex broth–truly one of the best bouillabaisses anyone in our party has tried. Both the steak and bouillabaisse came in unexpectedly huge portions, a very nice surprise, indeed. We only made it through half of each entree and left room to sample the Molten Chocolate Cake with vanilla bean ice cream and raspberry sauce. We were glad we did as the sweet taste nicely topped off our pleasant evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Mar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11094\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed La Mar:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When seeking adventurous and tasty cosmopolitan dining options, the areas most likely to spring to mind include the Mission, Pac Heights and the Marina. But a handful of restaurants on the water on the Embarcadero shine bright, and if you have a passion for Peruvian food, then La Mar at Pier 1.5 should be a must-visit. \u003c/p>\n\u003cp>An open, airy, white space with waterfront views and high ceilings, the large dining room hosted a very diverse group of diners on this visit. Once seated, our server, Tony, proved exceptionally friendly, helpful and attentive, all in a very genuine manner. We indulged in our favorite appetizer; a tasting of four ceviches showcasing a broad range of inventive flavor profiles ranging from Japanese and Mexican-inspired to traditional Peruvian. If you love ceviche the way we do, this dish is not to be missed. While you’ll find the ceviche portions to be smaller than comparable dishes at Limon, the city’s Peruvian standard, the quality of the fish and ingredients at La Mar are superlative, by far the best we’ve sampled.\u003c/p>\n\u003cp>In the entree domain, the Lomo Saltado boasted tender chunks of beef with vegetables in a rich, hearty marinade with fried potatoes. We ordered the Arroz Norteno based on a recommendation from Tony and weren’t disappointed. A paella-like dish featuring an abundance of scallops, shrimps, mussels and vegetables in a delicious reduced broth that infused wok-sautéed rice with deep, rich flavor, we will definitely order this again on our next visit. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For dessert we indulged in Queso Helado, a four-milk ice cream topped with cinnamon and rice foam that tasted like a light, icy horchata treat. Sweet and delicious, but not too heavy after a very filling meal. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed La Mar:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Upon arrival at La Mar, we parked in the lot across the street at a cost of $18. A hostess seated us almost immediately. The restaurant is in a beautiful port building with a spectacular entrance and bar. Upon being seated, the waitress promptly took our drink orders and another server brought us plantain chips with 2 sauces which were quite tasty. The waitress then explained the menu and we ordered what we thought would be best for our palates. \u003c/p>\n\u003cp>The crab and potato dish was very good along with the tuna ceviche. After that, however, things went downhill. The noodle dish tasted and smelled like the burnt microwave popcorn that I’ve encountered in my home. The chicken dish was salty and scarce. Wrapping it up, dessert was actually somewhat of a meal saver – it was very good. \u003c/p>\n\u003cp>The overall experience was fair. Even the beautiful décor and ambience isn’t enough to have us return.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed La Mar:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you reminisce about your trip to Machu Picchu via Lima and Cuzco, dining at La Mar Cebicheria Peruana will bring back fond memories of Peruvian gastronomy. This restaurant is truly authentic Peruvian. \u003c/p>\n\u003cp>\tThe ambiance is contemporary with several large rooms and an open kitchen. There is also a covered and heated patio room next to the water. The décor is beautiful with smart modern design and interesting tropical flower arrangements. We were seated in the patio next to a window. Staff also made sure that the temperature on the patio was just right for comfort.\u003c/p>\n\u003cp>\tService was attentive and the waiter took time to explain ingredients. He politely checked in periodically to see if we were satisfied. Timing of food delivery was just right, but we had to ask for a dessert menu. Most of the food centered on fish and other seafood. It was tasty, fresh and in creative combinations. Most of it was spicy, per Peruvian taste, but there were a few dishes that catered to those who don’t like or can’t eat spicy food. The portion sizes were large enough to share among two or three people and just right for tasting a variety of plates. We chose Cebiche Nikei, Ensalada Andina, Short Rib Seco, Pescado (yellow tail), Tapioca de Coco, Mazamorra Morada Tart and coffee. Prices are moderate to high, however, dishes can be shared and value is generally good because of the quality and service.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\tI will recommend La Mar to friends and I plan to return.\t\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Mar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11094\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed La Mar:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When seeking adventurous and tasty cosmopolitan dining options, the areas most likely to spring to mind include the Mission, Pac Heights and the Marina. But a handful of restaurants on the water on the Embarcadero shine bright, and if you have a passion for Peruvian food, then La Mar at Pier 1.5 should be a must-visit. \u003c/p>\n\u003cp>An open, airy, white space with waterfront views and high ceilings, the large dining room hosted a very diverse group of diners on this visit. Once seated, our server, Tony, proved exceptionally friendly, helpful and attentive, all in a very genuine manner. We indulged in our favorite appetizer; a tasting of four ceviches showcasing a broad range of inventive flavor profiles ranging from Japanese and Mexican-inspired to traditional Peruvian. If you love ceviche the way we do, this dish is not to be missed. While you’ll find the ceviche portions to be smaller than comparable dishes at Limon, the city’s Peruvian standard, the quality of the fish and ingredients at La Mar are superlative, by far the best we’ve sampled.\u003c/p>\n\u003cp>In the entree domain, the Lomo Saltado boasted tender chunks of beef with vegetables in a rich, hearty marinade with fried potatoes. We ordered the Arroz Norteno based on a recommendation from Tony and weren’t disappointed. A paella-like dish featuring an abundance of scallops, shrimps, mussels and vegetables in a delicious reduced broth that infused wok-sautéed rice with deep, rich flavor, we will definitely order this again on our next visit. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For dessert we indulged in Queso Helado, a four-milk ice cream topped with cinnamon and rice foam that tasted like a light, icy horchata treat. Sweet and delicious, but not too heavy after a very filling meal. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed La Mar:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Upon arrival at La Mar, we parked in the lot across the street at a cost of $18. A hostess seated us almost immediately. The restaurant is in a beautiful port building with a spectacular entrance and bar. Upon being seated, the waitress promptly took our drink orders and another server brought us plantain chips with 2 sauces which were quite tasty. The waitress then explained the menu and we ordered what we thought would be best for our palates. \u003c/p>\n\u003cp>The crab and potato dish was very good along with the tuna ceviche. After that, however, things went downhill. The noodle dish tasted and smelled like the burnt microwave popcorn that I’ve encountered in my home. The chicken dish was salty and scarce. Wrapping it up, dessert was actually somewhat of a meal saver – it was very good. \u003c/p>\n\u003cp>The overall experience was fair. Even the beautiful décor and ambience isn’t enough to have us return.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed La Mar:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you reminisce about your trip to Machu Picchu via Lima and Cuzco, dining at La Mar Cebicheria Peruana will bring back fond memories of Peruvian gastronomy. This restaurant is truly authentic Peruvian. \u003c/p>\n\u003cp>\tThe ambiance is contemporary with several large rooms and an open kitchen. There is also a covered and heated patio room next to the water. The décor is beautiful with smart modern design and interesting tropical flower arrangements. We were seated in the patio next to a window. Staff also made sure that the temperature on the patio was just right for comfort.\u003c/p>\n\u003cp>\tService was attentive and the waiter took time to explain ingredients. He politely checked in periodically to see if we were satisfied. Timing of food delivery was just right, but we had to ask for a dessert menu. Most of the food centered on fish and other seafood. It was tasty, fresh and in creative combinations. Most of it was spicy, per Peruvian taste, but there were a few dishes that catered to those who don’t like or can’t eat spicy food. The portion sizes were large enough to share among two or three people and just right for tasting a variety of plates. We chose Cebiche Nikei, Ensalada Andina, Short Rib Seco, Pescado (yellow tail), Tapioca de Coco, Mazamorra Morada Tart and coffee. Prices are moderate to high, however, dishes can be shared and value is generally good because of the quality and service.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\tI will recommend La Mar to friends and I plan to return.\t\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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