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"content": "\u003cp>\u003cstrong>Señor Sisig Food Truck: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10982\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/suki-van-arsdale125x125.jpg\" alt=\"Suki van Arsdale\" title=\"Suki van Arsdale\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suki\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student/Aspiring Filmmaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Señor Sisig Food Truck\u003cbr>\n\u003cstrong>Reviewed Señor Sisig Food Truck:\u003c/strong> Friday, December 20, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This food truck is amazing. As a vegetarian, I’m constantly looking for great dishes that use tofu in them correctly and Sisig is it. On this last visit I ordered one of my favorites, the Tofu Sisig with Steamed Rice (spicy) and I “silog’d” it by adding a fried egg to it, which was placed on top of the rice. I also ordered their dessert, the Ube Alfajores, which is a really buttery, delicate cookie with a purple yam filling. Not super sweet, but just right. I also tried the Sarsi soda for the first time; it’s essentially a Filipino version of Root Beer. Not really my favorite, it kind of had a licorice flavor to it, but it was worth a try. \u003c/p>\n\u003cp>What I love about my entrée is the simplicity of it yet the amount of flavor I get from it, including spiciness from the jalapeños. You can really taste your protein, in my case tofu, exactly as it is without muddling the flavors. They use firm tofu and fry it, then add a marinade of sweet chili sauce, garlic, and jalapeños to get an amazing sweet and smoky flavor. The mellowness of the rice really calms the spice from the diced jalapeños (which is optional). There are definitely peak hours with this truck due its popularity, so whenever I go, I also plan to go at the beginning or the end of their operating hours to beat the crowds. But I will say, once you order the food, it comes fast. The staff is super friendly, they even remember my name and order. Even though you’re not going to walk away from this place paying less than $8, it’s definitely worth it because of its perfect mix of Mexican spiciness and Asian flavors.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/shannyn-kastner125x125.jpg\" alt=\"Shannyn Kastner\" title=\"Shannyn Kastner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shannyn\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Housewife and Foodie\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> M.Y. China\u003cbr>\n\u003cstrong>Reviewed Señor Sisig Food Truck:\u003c/strong> Tuesday, January 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was a bit hesitant to try cuisine from a food truck because I usually like a full dining experience, but I was pleasantly surprised after trying Señor Sisig.\u003c/p>\n\u003cp>I read about the history of the truck prior and took notice to the Marinated Pork Shoulder (which marinates for 24 hours in a special blend of spices) which is the base of most of their dishes, so I ordered a Spicy Pork Señor Sisig Burrito. The burrito included adobo garlic rice, pinto beans, lettuce, pico de gallo and cilantro cream sauce. I opted for cheese and removed the pico de gallo and cilantro cream sauce. It was full of flavors and incredibly spicy. It was a bit dry, but I think it probably would have had more moisture had I included the cilantro cream sauce (although, I am allergic to cilantro).\u003c/p>\n\u003cp>I arrived 15 minutes after their opening time of 11am and there were already approximately 10 people in line. The line moved fairly quickly and I was off with my burrito by 11:35am.\u003c/p>\n\u003cp>The lady at the counter was friendly, fast and efficient.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/douglas-schlafer125x125.jpg\" alt=\"Douglas Schlafer\" title=\"Douglas Schlafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Douglas\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Trust Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Italian Colors Restaurant\u003cbr>\n\u003cstrong>Reviewed Señor Sisig Food Truck:\u003c/strong> Friday, January 3, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I went to Señor Sisig’s truck at the corner of Pine and Sansome, in San Francisco’s Financial district, on an extremely quiet, post-holiday Friday. This was carefully planned, as I’ve seen the extraordinarily long lines that appear at lunchtime during a “normal” work week. The enthusiasm is well deserved, as the very abbreviated menu offers some vibrant and unexpected tastes.\u003c/p>\n\u003cp>Our first choice, the Señor Sisig Burrito, was prepared with pork, adobo garlic rice, pinto beans, lettuce, pico de gallo and a delicious cilantro cream sauce. The heavy burrito was enough for two, with ample meat and fillings. Each component worked perfectly with the others, especially the adobo garlic rice which was perhaps the best I’ve ever had. Our second selection, the California Sisig Burrito, came with chicken, French fries inside, shredded cheese, sour cream, guacamole and pico de gallo. This was far less successful than the first burrito. My companions and I are still at a loss to understand why the French fries had been incorporated into a burrito, particularly since they replaced the near perfect rice. The chicken suffered under the preparation, the small dice drying out quickly. Our third choice was the Sisig with steamed rice and an optional fried egg. It was a simple presentation of the pork and white rice, with diced onions and diced jalapeños all topped with a fried egg. It was simple and straight forward and very good, although the meat approached dryness and we all longed for the adobo garlic rice. Man, I love that rice!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Be warned, the food at Señor Sisig is very, very good, but you must race to consume your lunch, as there is little in the offerings to retain heat, and if you visit the truck in the Financial district there is no place to sit. After a three block walk, all of our dishes had cooled markedly and lost much of their vibrancy. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Suki:\u003c/strong> \"As a vegetarian, I’m constantly looking for great dishes that use tofu in them correctly and Sisig is it.\"\u003cbr />\u003cstrong>Shannyn:\u003c/strong> \"I read about the history of the truck prior and took notice to the Marinated Pork Shoulder (which marinates for 24 hours in a special blend of spices) which is the base of most of their dishes.\u003cbr />\u003cstrong>Douglas:\u003c/strong> \"The adobo garlic rice which was perhaps the best I've ever had.\u003cbr /> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was a bit hesitant to try cuisine from a food truck because I usually like a full dining experience, but I was pleasantly surprised after trying Señor Sisig.\u003c/p>\n\u003cp>I read about the history of the truck prior and took notice to the Marinated Pork Shoulder (which marinates for 24 hours in a special blend of spices) which is the base of most of their dishes, so I ordered a Spicy Pork Señor Sisig Burrito. The burrito included adobo garlic rice, pinto beans, lettuce, pico de gallo and cilantro cream sauce. I opted for cheese and removed the pico de gallo and cilantro cream sauce. It was full of flavors and incredibly spicy. It was a bit dry, but I think it probably would have had more moisture had I included the cilantro cream sauce (although, I am allergic to cilantro).\u003c/p>\n\u003cp>I arrived 15 minutes after their opening time of 11am and there were already approximately 10 people in line. The line moved fairly quickly and I was off with my burrito by 11:35am.\u003c/p>\n\u003cp>The lady at the counter was friendly, fast and efficient.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/douglas-schlafer125x125.jpg\" alt=\"Douglas Schlafer\" title=\"Douglas Schlafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Douglas\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Trust Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Italian Colors Restaurant\u003cbr>\n\u003cstrong>Reviewed Señor Sisig Food Truck:\u003c/strong> Friday, January 3, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I went to Señor Sisig’s truck at the corner of Pine and Sansome, in San Francisco’s Financial district, on an extremely quiet, post-holiday Friday. This was carefully planned, as I’ve seen the extraordinarily long lines that appear at lunchtime during a “normal” work week. The enthusiasm is well deserved, as the very abbreviated menu offers some vibrant and unexpected tastes.\u003c/p>\n\u003cp>Our first choice, the Señor Sisig Burrito, was prepared with pork, adobo garlic rice, pinto beans, lettuce, pico de gallo and a delicious cilantro cream sauce. The heavy burrito was enough for two, with ample meat and fillings. Each component worked perfectly with the others, especially the adobo garlic rice which was perhaps the best I’ve ever had. Our second selection, the California Sisig Burrito, came with chicken, French fries inside, shredded cheese, sour cream, guacamole and pico de gallo. This was far less successful than the first burrito. My companions and I are still at a loss to understand why the French fries had been incorporated into a burrito, particularly since they replaced the near perfect rice. The chicken suffered under the preparation, the small dice drying out quickly. Our third choice was the Sisig with steamed rice and an optional fried egg. It was a simple presentation of the pork and white rice, with diced onions and diced jalapeños all topped with a fried egg. It was simple and straight forward and very good, although the meat approached dryness and we all longed for the adobo garlic rice. Man, I love that rice!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Be warned, the food at Señor Sisig is very, very good, but you must race to consume your lunch, as there is little in the offerings to retain heat, and if you visit the truck in the Financial district there is no place to sit. After a three block walk, all of our dishes had cooled markedly and lost much of their vibrancy. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>M.Y. China: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10957\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/shannyn-kastner125x125.jpg\" alt=\"Shannyn Kastner\" title=\"Shannyn Kastner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shannyn\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Housewife and Foodie\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> M.Y. China\u003cbr>\n\u003cstrong>Reviewed M.Y. China:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>M.Y. China is by far the best Chinese restaurant in San Francisco as well as being very reasonably priced. From the moment you walk in you feel very welcomed by the friendly and courteous staff. Some people may be discouraged by the fact this restaurant is located in the Westfield Mall, but once you step inside, you immediately forget where you are due to the warm décor.\u003c/p>\n\u003cp>Throughout the duration of your meal, you will experience the cooking and noodle-pulling from the large open kitchen and noodle station, which is incredibly fun to watch.\u003c/p>\n\u003cp>I have been there on many occasions where Martin Yan is walking throughout the restaurant and entertaining customers. The menu is innovative and the wine list enhances the flavors of the cuisine. The specialty cocktail list is one of my favorites in the city. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>M.Y. china is great for date night, large parties, and is very kid-friendly.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/suki-van-arsdale125x125.jpg\" alt=\"Suki van Arsdale\" title=\"Suki van Arsdale\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suki\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student/Aspiring Filmmaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Señor Sisig Food Truck\u003cbr>\n\u003cstrong>Reviewed M.Y. China:\u003c/strong> Monday, November 25, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This place is super cute! The hostess and server were really nice; we got seated right away at the noodle bar. The restaurant was maybe only a third full, so it wasn’t super noisy. Our server asked what kind of water we wanted, which is awesome because I love sparkling water, which is what I got and my friend got regular water; they came out in separate glass bottles. \u003c/p>\n\u003cp>My friend and I decided to do family style, splitting the Crispy Organic Tofu, Sichuan Green Beans, Vegetarian Longevity Soup and the Sugar Egg Puffs for dessert. The crispy tofu came out in little stacked blocks with some really spicy jalapeño garnish on top and a dipping sauce that tasted like the bottled Thai sweet chili sauce. The dish overall was so spicy it hurt, and my friend and I love spicy. I also like firmer tofu. The green beans were perfectly spicy, cooked just right, and a decent portion. The noodle soup had these Udon-like green colored noodles, super chewy. The broth was amazing, like a really rich vegetable broth. There were a couple slices of shitake, which were great but could have been more of, a couple slices of tofu, could also have had more of, and then these little white mushrooms that by the end were too many and some got left. \u003c/p>\n\u003cp>But honestly the highlight was the Sugar Egg Puffs. They were like sugar dusted pop-overs that came with this amazing raspberry coulis, vanilla bean whipped cream and a chocolate sauce, the highlight being the first two. Needless to say, 5 were not enough for the two of us. Also, my Mai Tai drink when it came was a little disappointing because of the small size, but it was strong and by the end I felt tipsy. I will definitely be back, most likely for the green beans and those amazing egg puffs.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/douglas-schlafer125x125.jpg\" alt=\"Douglas Schlafer\" title=\"Douglas Schlafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Douglas\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Trust Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Italian Colors Restaurant\u003cbr>\n\u003cstrong>Reviewed M.Y. China:\u003c/strong> Friday, December 27, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>M.Y. China is a large restaurant which is comprised of three physical spaces. A large, interior room is sophisticated and spacious. The bar area is comfortable and affords the diner a chance to see the rather frantic preparation of the dishes (as the chefs repeatedly flip their woks…the food spends almost half of its time in mid-air). The uncomfortable exterior seating “under the dome,” literally exposes the poor diner to an endless parade of shoppers and, during holiday events, a deafening light show projected on the dome’s interior. It is unfortunate that one would be expected to dine in any high end establishment where the ambient noise level approached that of a garage band rehearsal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We were promptly seated in the interior dining room. After reviewing the extensive menu, and being somewhat overwhelmed by the range of choices, we asked our waiter if there was a set menu available for dinner. He explained that there had been, but was no more. Left to our own devices, two in our party chose the Curry Live Dungeness Crab special. The remaining three decided to share (family style) Hong Kong Crispy Noodle with Chicken XO, Chairman Mao’s Chicken and Wok Seared Beef Filet. The Chairman Mao’s Chicken was very good, with a crisp and spicy coating with bell peppers and onions and two dipping sauces on the side. The Hong Kong style noodles were perfectly fried, without a hint of oil, and wonderfully crunchy under the XO sauce and vegetables. But the stars of the dish, and of the Chairman Mao’s Chicken, were the “chicken bites.” The white-meat chicken was obviously from a heavenly bird, perfectly cooked, moist and tender. The Wok Seared Beef Filet was also delicious, made from very high quality beef and seared beautifully with a Sichuan Peppercorn glaze served on a bed of baby arugula. My two colleagues were, almost literally, immersed in their Curry Live Dungeness Crab. The huge crab arrived in an oversized bowl with mounds of vegetables in a superb curry sauce. They attacked with gusto, and it was clear after a few minutes that they would need several additional napkins. Worthless, tiny wetnaps had been delivered to the table, but a sympathetic restaurant would anticipate the need for something much more substantial. Good, but not extraordinary Sugar Egg Puffs with sauces were served as dessert. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Shannyn:\u003c/strong> \"Throughout the duration of your meal, you will experience the cooking and noodle-pulling from the large open kitchen and noodle station, which is incredibly fun to watch.\"\u003cbr />\u003cstrong>Suki:\u003c/strong> \"But honestly the highlight was the Sugar Egg Puffs.\"\u003cbr />\u003cstrong>Douglas:\u003c/strong> \"But the stars of the dish, and of the Chairman Mao's Chicken, were the 'chicken bites.'\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>M.Y. China: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10957\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/shannyn-kastner125x125.jpg\" alt=\"Shannyn Kastner\" title=\"Shannyn Kastner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shannyn\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Housewife and Foodie\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> M.Y. China\u003cbr>\n\u003cstrong>Reviewed M.Y. China:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>M.Y. China is by far the best Chinese restaurant in San Francisco as well as being very reasonably priced. From the moment you walk in you feel very welcomed by the friendly and courteous staff. Some people may be discouraged by the fact this restaurant is located in the Westfield Mall, but once you step inside, you immediately forget where you are due to the warm décor.\u003c/p>\n\u003cp>Throughout the duration of your meal, you will experience the cooking and noodle-pulling from the large open kitchen and noodle station, which is incredibly fun to watch.\u003c/p>\n\u003cp>I have been there on many occasions where Martin Yan is walking throughout the restaurant and entertaining customers. The menu is innovative and the wine list enhances the flavors of the cuisine. The specialty cocktail list is one of my favorites in the city. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>M.Y. china is great for date night, large parties, and is very kid-friendly.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/suki-van-arsdale125x125.jpg\" alt=\"Suki van Arsdale\" title=\"Suki van Arsdale\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suki\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student/Aspiring Filmmaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Señor Sisig Food Truck\u003cbr>\n\u003cstrong>Reviewed M.Y. China:\u003c/strong> Monday, November 25, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This place is super cute! The hostess and server were really nice; we got seated right away at the noodle bar. The restaurant was maybe only a third full, so it wasn’t super noisy. Our server asked what kind of water we wanted, which is awesome because I love sparkling water, which is what I got and my friend got regular water; they came out in separate glass bottles. \u003c/p>\n\u003cp>My friend and I decided to do family style, splitting the Crispy Organic Tofu, Sichuan Green Beans, Vegetarian Longevity Soup and the Sugar Egg Puffs for dessert. The crispy tofu came out in little stacked blocks with some really spicy jalapeño garnish on top and a dipping sauce that tasted like the bottled Thai sweet chili sauce. The dish overall was so spicy it hurt, and my friend and I love spicy. I also like firmer tofu. The green beans were perfectly spicy, cooked just right, and a decent portion. The noodle soup had these Udon-like green colored noodles, super chewy. The broth was amazing, like a really rich vegetable broth. There were a couple slices of shitake, which were great but could have been more of, a couple slices of tofu, could also have had more of, and then these little white mushrooms that by the end were too many and some got left. \u003c/p>\n\u003cp>But honestly the highlight was the Sugar Egg Puffs. They were like sugar dusted pop-overs that came with this amazing raspberry coulis, vanilla bean whipped cream and a chocolate sauce, the highlight being the first two. Needless to say, 5 were not enough for the two of us. Also, my Mai Tai drink when it came was a little disappointing because of the small size, but it was strong and by the end I felt tipsy. I will definitely be back, most likely for the green beans and those amazing egg puffs.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/douglas-schlafer125x125.jpg\" alt=\"Douglas Schlafer\" title=\"Douglas Schlafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Douglas\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Trust Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Italian Colors Restaurant\u003cbr>\n\u003cstrong>Reviewed M.Y. China:\u003c/strong> Friday, December 27, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>M.Y. China is a large restaurant which is comprised of three physical spaces. A large, interior room is sophisticated and spacious. The bar area is comfortable and affords the diner a chance to see the rather frantic preparation of the dishes (as the chefs repeatedly flip their woks…the food spends almost half of its time in mid-air). The uncomfortable exterior seating “under the dome,” literally exposes the poor diner to an endless parade of shoppers and, during holiday events, a deafening light show projected on the dome’s interior. It is unfortunate that one would be expected to dine in any high end establishment where the ambient noise level approached that of a garage band rehearsal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We were promptly seated in the interior dining room. After reviewing the extensive menu, and being somewhat overwhelmed by the range of choices, we asked our waiter if there was a set menu available for dinner. He explained that there had been, but was no more. Left to our own devices, two in our party chose the Curry Live Dungeness Crab special. The remaining three decided to share (family style) Hong Kong Crispy Noodle with Chicken XO, Chairman Mao’s Chicken and Wok Seared Beef Filet. The Chairman Mao’s Chicken was very good, with a crisp and spicy coating with bell peppers and onions and two dipping sauces on the side. The Hong Kong style noodles were perfectly fried, without a hint of oil, and wonderfully crunchy under the XO sauce and vegetables. But the stars of the dish, and of the Chairman Mao’s Chicken, were the “chicken bites.” The white-meat chicken was obviously from a heavenly bird, perfectly cooked, moist and tender. The Wok Seared Beef Filet was also delicious, made from very high quality beef and seared beautifully with a Sichuan Peppercorn glaze served on a bed of baby arugula. My two colleagues were, almost literally, immersed in their Curry Live Dungeness Crab. The huge crab arrived in an oversized bowl with mounds of vegetables in a superb curry sauce. They attacked with gusto, and it was clear after a few minutes that they would need several additional napkins. Worthless, tiny wetnaps had been delivered to the table, but a sympathetic restaurant would anticipate the need for something much more substantial. Good, but not extraordinary Sugar Egg Puffs with sauces were served as dessert. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Italian Colors Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10970\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/douglas-schlafer125x125.jpg\" alt=\"Douglas Schlafer\" title=\"Douglas Schlafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Douglas\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Trust Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Italian Colors Restaurant\u003cbr>\n\u003cstrong>Reviewed Italian Colors Restaurant:\u003c/strong> Sunday, December 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Italian Colors is among the best of the neighborhood, go-to restaurants in the East Bay. Situated on Mountain Boulevard in Oakland’s Montclair District, it has been delivering top notch Italian and surprisingly sophisticated California cuisine for over 20 years, and is much loved by its dedicated clientele. \u003c/p>\n\u003cp>Salads tend to be oversized, if not gargantuan. A favorite is the Beet Salad with grilled asparagus, hazelnuts and goat cheese. At once a riot of tastes and textures. For entrees I like the Green Scarves Lasagna, a deconstructed version of the classic casserole, with delicate house-made spinach pasta sheets filled with mozzarella, ricotta and béchamel in a very good marinara. All of the pasta dishes at Italian Colors are very, very good, the Gnocchi Bolognese and Carbonara stand out, and all of the pastas can be substituted for gluten free quinoa. If you go and are interested in a steak, don’t miss the Charbroiled Rib Eye if it is on the Specials menu. It is tender, delicious and always perfectly prepared to order. Pizzas are excellent, my favorite being the Salsiccia with house made fennel sausage and a crisp, thin crust. The desserts are wonderful, with a special nod their Flourless Gooey Warm Chocolate Cake. \u003c/p>\n\u003cp>Italian Colors is much more than a family restaurant, although families are welcomed with open arms. Italian Colors is my perfect find and, with its constantly changing menu, a surprise every time I go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/shannyn-kastner125x125.jpg\" alt=\"Shannyn Kastner\" title=\"Shannyn Kastner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shannyn\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Housewife and Foodie\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> M.Y. China\u003cbr>\n\u003cstrong>Reviewed Italian Colors Restaurant:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started off with the Calamari which was accompanied by two dipping sauces (lemon caper aioli and spicy marinara) which were both full of flavor and the marinara had just the right amount of spice. I tend to like my calamari on the crispier side and they cooked it to perfection.\u003c/p>\n\u003cp>We shared the Caesar Salad and that was very tasty. I particularly liked the dressing because it wasn’t too heavy and didn’t have a strong anchovy taste, which I dislike. I had the Eggplant Parmesan, which is one of the house specialties, and it was excellent. The eggplant was breaded and fried perfectly, so that it still had a crispy texture underneath the cheese and sauce. My husband tried another house specialty, which was the 72-Hour Braised Short Ribs, and he stated that it was extremely fatty and wasn’t impressed. I had a small bite, but am not a fan of short ribs, so naturally I really didn’t care for the dish.\u003c/p>\n\u003cp>The best part of the entire meal was dessert. We ordered the Hot Fudge Sundae with chocolate hazelnut crackle. WOW! I would go back specifically for that dessert. The waiter explained to me the crackle was made by drizzling warm Nutella over corn flakes and then baking them in the oven. I absolutely LOVE Nutella, so that was impressive. This is something I will definitely try making at home and a very unique touch!\u003c/p>\n\u003cp>I wouldn’t travel all the way back to Oakland as we live in San Francisco just for this restaurant, but if we were in the area – I would stop in for that excellent dessert!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/suki-van-arsdale125x125.jpg\" alt=\"Suki van Arsdale\" title=\"Suki van Arsdale\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suki\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student/Aspiring Filmmaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Señor Sisig Food Truck\u003cbr>\n\u003cstrong>Reviewed Italian Colors Restaurant:\u003c/strong> Monday, December 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I ordered the Matzo Ball Soup for my appetizer that had a chicken broth base which I was aware of because of the listing on the menu. Being a vegetarian, I usually stay away from that, but it was really cold, and soup sounded good. I was disappointed though when it came to the table and had actual chicken hunks in it because that wasn’t listed on the description. I gave the chicken to my father. The matzo ball was big, very tasty, the broth had rich flavor, overall it was pretty good. The restaurant was very old-timey, with Sinatra playing in the background. I was definitely the youngest person there, besides the staff. The tables had paper on top of the linens, which I thought was kind of cheap. The drinks and apps came out fairly fast. For dinner I ordered their Funghi Mushroom Pizza that had caramelized onions on it (one of my faves), my father had the Pasta del Giorno that was a mix of seafood and veggies in pasta, and my mother had the Eggplant Parmigiana that came with a side of veggies. They all came out at the same time, but my father’s pasta was cold, and he said his fish was overcooked. My pizza came out looking perfect, golden crust, nice caramelized looking cheese, but had no flavor. I’ve never salted a pizza a day in my life until this one. My mother’s entrée was the highlight of the three, and I kept picking at it. Besides the food being underwhelming, we kept getting too much attention from the staff. We had our server checking up with us as well as two busboys, it was at least every 5 minutes, which was getting to be a little much. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we had the Crème Brulee, which although had great flavor and texture, was ice cold. Overall I was super underwhelmed, the restaurant was very stuffy and dated, and the food was lacking pretty much all flavor. I will not be returning.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Douglas:\u003c/strong> \"All of the pasta dishes at Italian Colors are very, very good, the Gnocchi Bolognese and Carbonara stand out.\"\u003cbr />\u003cstrong>Shannyn:\u003c/strong> \"The best part of the entire meal was dessert. We ordered the Hot Fudge Sundae with chocolate hazelnut crackle. WOW!\" \u003cbr />\u003cstrong>Suki:\u003c/strong> \"My pizza came out looking perfect, golden crust, nice caramelized looking cheese, but had no flavor.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Italian Colors Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10970\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/douglas-schlafer125x125.jpg\" alt=\"Douglas Schlafer\" title=\"Douglas Schlafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Douglas\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Trust Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Italian Colors Restaurant\u003cbr>\n\u003cstrong>Reviewed Italian Colors Restaurant:\u003c/strong> Sunday, December 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Italian Colors is among the best of the neighborhood, go-to restaurants in the East Bay. Situated on Mountain Boulevard in Oakland’s Montclair District, it has been delivering top notch Italian and surprisingly sophisticated California cuisine for over 20 years, and is much loved by its dedicated clientele. \u003c/p>\n\u003cp>Salads tend to be oversized, if not gargantuan. A favorite is the Beet Salad with grilled asparagus, hazelnuts and goat cheese. At once a riot of tastes and textures. For entrees I like the Green Scarves Lasagna, a deconstructed version of the classic casserole, with delicate house-made spinach pasta sheets filled with mozzarella, ricotta and béchamel in a very good marinara. All of the pasta dishes at Italian Colors are very, very good, the Gnocchi Bolognese and Carbonara stand out, and all of the pastas can be substituted for gluten free quinoa. If you go and are interested in a steak, don’t miss the Charbroiled Rib Eye if it is on the Specials menu. It is tender, delicious and always perfectly prepared to order. Pizzas are excellent, my favorite being the Salsiccia with house made fennel sausage and a crisp, thin crust. The desserts are wonderful, with a special nod their Flourless Gooey Warm Chocolate Cake. \u003c/p>\n\u003cp>Italian Colors is much more than a family restaurant, although families are welcomed with open arms. Italian Colors is my perfect find and, with its constantly changing menu, a surprise every time I go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/shannyn-kastner125x125.jpg\" alt=\"Shannyn Kastner\" title=\"Shannyn Kastner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shannyn\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Housewife and Foodie\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> M.Y. China\u003cbr>\n\u003cstrong>Reviewed Italian Colors Restaurant:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started off with the Calamari which was accompanied by two dipping sauces (lemon caper aioli and spicy marinara) which were both full of flavor and the marinara had just the right amount of spice. I tend to like my calamari on the crispier side and they cooked it to perfection.\u003c/p>\n\u003cp>We shared the Caesar Salad and that was very tasty. I particularly liked the dressing because it wasn’t too heavy and didn’t have a strong anchovy taste, which I dislike. I had the Eggplant Parmesan, which is one of the house specialties, and it was excellent. The eggplant was breaded and fried perfectly, so that it still had a crispy texture underneath the cheese and sauce. My husband tried another house specialty, which was the 72-Hour Braised Short Ribs, and he stated that it was extremely fatty and wasn’t impressed. I had a small bite, but am not a fan of short ribs, so naturally I really didn’t care for the dish.\u003c/p>\n\u003cp>The best part of the entire meal was dessert. We ordered the Hot Fudge Sundae with chocolate hazelnut crackle. WOW! I would go back specifically for that dessert. The waiter explained to me the crackle was made by drizzling warm Nutella over corn flakes and then baking them in the oven. I absolutely LOVE Nutella, so that was impressive. This is something I will definitely try making at home and a very unique touch!\u003c/p>\n\u003cp>I wouldn’t travel all the way back to Oakland as we live in San Francisco just for this restaurant, but if we were in the area – I would stop in for that excellent dessert!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/suki-van-arsdale125x125.jpg\" alt=\"Suki van Arsdale\" title=\"Suki van Arsdale\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suki\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student/Aspiring Filmmaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Señor Sisig Food Truck\u003cbr>\n\u003cstrong>Reviewed Italian Colors Restaurant:\u003c/strong> Monday, December 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I ordered the Matzo Ball Soup for my appetizer that had a chicken broth base which I was aware of because of the listing on the menu. Being a vegetarian, I usually stay away from that, but it was really cold, and soup sounded good. I was disappointed though when it came to the table and had actual chicken hunks in it because that wasn’t listed on the description. I gave the chicken to my father. The matzo ball was big, very tasty, the broth had rich flavor, overall it was pretty good. The restaurant was very old-timey, with Sinatra playing in the background. I was definitely the youngest person there, besides the staff. The tables had paper on top of the linens, which I thought was kind of cheap. The drinks and apps came out fairly fast. For dinner I ordered their Funghi Mushroom Pizza that had caramelized onions on it (one of my faves), my father had the Pasta del Giorno that was a mix of seafood and veggies in pasta, and my mother had the Eggplant Parmigiana that came with a side of veggies. They all came out at the same time, but my father’s pasta was cold, and he said his fish was overcooked. My pizza came out looking perfect, golden crust, nice caramelized looking cheese, but had no flavor. I’ve never salted a pizza a day in my life until this one. My mother’s entrée was the highlight of the three, and I kept picking at it. Besides the food being underwhelming, we kept getting too much attention from the staff. We had our server checking up with us as well as two busboys, it was at least every 5 minutes, which was getting to be a little much. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we had the Crème Brulee, which although had great flavor and texture, was ice cold. Overall I was super underwhelmed, the restaurant was very stuffy and dated, and the food was lacking pretty much all flavor. I will not be returning.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Massimo’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10885\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Family run for over 45 years, you’re greeted like family when you arrive and anticipate your next visit when you leave. The place is full of regulars and visiting business people or family, genuinely appreciative of great food. The décor is warm and inviting, with even a fireplace in the lounge. It’s beautifully designed with soft music surrounding you only to be outdone by warmth and laughter, feeling very Italian, just like family. The freshest ingredients combined with the love of good food guarantee the best dining experience every time. \u003c/p>\n\u003cp>You never saw a thicker, juicier, tastier Veal Chop in your life! Don’t try this at home, you can’t beat it! And their signature Rigatoni alla Massimo is the freshest, creamiest pasta ever! The bread is always soft and warm, freshly baked and tastes best without the butter or olive oil/balsamic vinegar they provide. Enough said. But I forgot to tell you about the tableside flaming desserts – Cherries Jubilee and Bananas Foster. Such spectacular presentations set on fire and so delicious, old school and memorable! But my favorite is the Tiramisu, which the owners replicated from an original Italian recipe they brought back from Italy that rivals none! Portion size and value? Big enough to split or share, better to take home for later, worth every lira! My longtime, all-time favorite, always fabulous! They never miss a beat. It’s timeless tradition with new changes. They still prepare some food tableside, so entertaining and passionate! Consistent tried and true favorites combined with new special offerings. Authentic, great quality and service every single time. Ciao, bella! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Thursday, December 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Massimo’s is an island in a parking lot. Surrounded by national chains and small local shops, you wouldn’t expect upscale dining, but this is exactly what the restaurant aspires to inside its beige nondescript exterior. The menu is best described, perhaps, as old school. We ordered Calamari Fritti, a Warm Spinach Salad, and even a Chicken Picatta in line with this traditional vibe. But our order of the Crab Spaghetti stole the show. Though it was crab season when we went, you’d never find a dish this decadent and this overflowing with actual fresh crab meat for this price in San Francisco. The sauce was so buttery and the portion so large that we could only finish a portion of it. But what we did have almost justified our long drive across the Bay.\u003c/p>\n\u003cp>In the end what separates a place like this from other fine dining in the area is the people. This place feels alive and lived in: we were warmly greeted at the door and put at a table even though it was busy and we had no reservations, the staff was professional but still took time to talk to us and compliment our infant daughter, and there were no less than three birthday parties and one reunion within twenty feet of our table. People were here because they wanted to be with others and they wanted to be happy. It’s impossible to hate on something like that. Massimo’s is indeed an island in a Fremont parking lot, but it’s the most sincere island I’ve been to since emigrating from the Midwest. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Massimo’s is an old school Italian American restaurant with deep leather booths and an atmosphere somewhere between upscale and casual. There are 2 separate eating areas-the more staid and quiet Dining Room and the warmer and livelier Lounge. \u003c/p>\n\u003cp>The food is traditional Italian American cuisine, and for the most part, executed very well. The portions were big, without being supersized. We started with the Beef Carpaccio, which was pounded nice and thin, but a bit caper-heavy. We also had the Crab and Artichoke Fondue, which was a little salty and light on the crab. The Wedge suffered from a watery, bland dressing. The star of the show was Massimo’s Famous Caesar Salad, prepared tableside by Ramon Garcia, from all raw ingredients (nothing premade) in a wooden bowl. The flavors were perfectly balanced and it was worth the $20 you have to spend (you need to order at least 2 per table) to watch his quiet attention to detail. All of the entrees were brilliantly executed, save the Chicken Parmigiana (which was a little bland). We shared the Veal Picatta, Cedar Planked Salmon Fillet and one of the specials—Sea Bass Saltimbocca. I would recommend any of those three. The seasonal vegetables were cooked perfectly al dente and the risotto (served with the Veal Picatta) was amazing. We also shared the Fettuccini Carbonara-another standout, and the Crab and Spaghetti, which had plenty of crab. For dessert, we had the Bananas Foster, also expertly fired up tableside by Ramon Garcia, with his 40 plus years of experience.\u003c/p>\n\u003cp>The wine list was predictable and somewhat overpriced, but adequate. We ordered by the glass. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The service was attentive, the ambiance was friendly and overall the food was delicious and filling. Massimo’s is the place to go when you want to splurge on classic Italian American cuisine in a warm, inviting, attentive environment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Massimo’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10885\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Family run for over 45 years, you’re greeted like family when you arrive and anticipate your next visit when you leave. The place is full of regulars and visiting business people or family, genuinely appreciative of great food. The décor is warm and inviting, with even a fireplace in the lounge. It’s beautifully designed with soft music surrounding you only to be outdone by warmth and laughter, feeling very Italian, just like family. The freshest ingredients combined with the love of good food guarantee the best dining experience every time. \u003c/p>\n\u003cp>You never saw a thicker, juicier, tastier Veal Chop in your life! Don’t try this at home, you can’t beat it! And their signature Rigatoni alla Massimo is the freshest, creamiest pasta ever! The bread is always soft and warm, freshly baked and tastes best without the butter or olive oil/balsamic vinegar they provide. Enough said. But I forgot to tell you about the tableside flaming desserts – Cherries Jubilee and Bananas Foster. Such spectacular presentations set on fire and so delicious, old school and memorable! But my favorite is the Tiramisu, which the owners replicated from an original Italian recipe they brought back from Italy that rivals none! Portion size and value? Big enough to split or share, better to take home for later, worth every lira! My longtime, all-time favorite, always fabulous! They never miss a beat. It’s timeless tradition with new changes. They still prepare some food tableside, so entertaining and passionate! Consistent tried and true favorites combined with new special offerings. Authentic, great quality and service every single time. Ciao, bella! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Thursday, December 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Massimo’s is an island in a parking lot. Surrounded by national chains and small local shops, you wouldn’t expect upscale dining, but this is exactly what the restaurant aspires to inside its beige nondescript exterior. The menu is best described, perhaps, as old school. We ordered Calamari Fritti, a Warm Spinach Salad, and even a Chicken Picatta in line with this traditional vibe. But our order of the Crab Spaghetti stole the show. Though it was crab season when we went, you’d never find a dish this decadent and this overflowing with actual fresh crab meat for this price in San Francisco. The sauce was so buttery and the portion so large that we could only finish a portion of it. But what we did have almost justified our long drive across the Bay.\u003c/p>\n\u003cp>In the end what separates a place like this from other fine dining in the area is the people. This place feels alive and lived in: we were warmly greeted at the door and put at a table even though it was busy and we had no reservations, the staff was professional but still took time to talk to us and compliment our infant daughter, and there were no less than three birthday parties and one reunion within twenty feet of our table. People were here because they wanted to be with others and they wanted to be happy. It’s impossible to hate on something like that. Massimo’s is indeed an island in a Fremont parking lot, but it’s the most sincere island I’ve been to since emigrating from the Midwest. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Massimo’s is an old school Italian American restaurant with deep leather booths and an atmosphere somewhere between upscale and casual. There are 2 separate eating areas-the more staid and quiet Dining Room and the warmer and livelier Lounge. \u003c/p>\n\u003cp>The food is traditional Italian American cuisine, and for the most part, executed very well. The portions were big, without being supersized. We started with the Beef Carpaccio, which was pounded nice and thin, but a bit caper-heavy. We also had the Crab and Artichoke Fondue, which was a little salty and light on the crab. The Wedge suffered from a watery, bland dressing. The star of the show was Massimo’s Famous Caesar Salad, prepared tableside by Ramon Garcia, from all raw ingredients (nothing premade) in a wooden bowl. The flavors were perfectly balanced and it was worth the $20 you have to spend (you need to order at least 2 per table) to watch his quiet attention to detail. All of the entrees were brilliantly executed, save the Chicken Parmigiana (which was a little bland). We shared the Veal Picatta, Cedar Planked Salmon Fillet and one of the specials—Sea Bass Saltimbocca. I would recommend any of those three. The seasonal vegetables were cooked perfectly al dente and the risotto (served with the Veal Picatta) was amazing. We also shared the Fettuccini Carbonara-another standout, and the Crab and Spaghetti, which had plenty of crab. For dessert, we had the Bananas Foster, also expertly fired up tableside by Ramon Garcia, with his 40 plus years of experience.\u003c/p>\n\u003cp>The wine list was predictable and somewhat overpriced, but adequate. We ordered by the glass. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The service was attentive, the ambiance was friendly and overall the food was delicious and filling. Massimo’s is the place to go when you want to splurge on classic Italian American cuisine in a warm, inviting, attentive environment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Old Jerusalem Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10896\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Old Jerusalem Restaurant:\u003c/strong> Sunday, December 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When you walk into Old Jerusalem, you are instantly transported to the Middle East with beautiful murals of the Holy Land on the wall of a dark, cave-like restaurant. It is a small, casual hole in the wall, with a friendly atmosphere. I have been coming here for years, since they first opened, and have always been made to feel at home. \u003c/p>\n\u003cp>This time I tried their Lentil Soup, which was the perfect comfort food for a cold San Francisco night. My toddler gobbled it up. We also had a side order of Falafels, which are crispy without being greasy and perfectly moist in the middle. They are shaped like very fat cigars. We had the Mousakhan Chicken, baked to a perfectly moist doneness inside with crispy skin, and served with onion, sumac, and pine nut covered flat bread. We also had the Kifta Kebab, which was served with hummus-it was on par with Kifta Kebab in other restaurants. When you dine in, they serve you complimentary bread, with 2 dipping sauces, pickled turnips and olives-all house made. \u003c/p>\n\u003cp>We ended with Kunafa and black tea served with fresh mint. Kunafa is a very popular Palestinian dessert and Old Jerusalem makes it in house on a gigantic cast iron griddle. It is a must try, although it might not suit all palates. Kunafa is a cheese dessert sweetened with orange flower syrup and sprinkled with ground phyllo dough and pistachios—it is bright orange on top. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Old Jerusalem is the place to go for dishes outside of normal Bay Area Mediterranean cuisine. The friendly atmosphere, the reasonable prices and the exceptional food make it one of my favorite restaurants in San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Old Jerusalem Restaurant:\u003c/strong> Sunday, November 24, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Parking was great, right in front, a miracle on Mission. Restaurant was full, bustling with families inside and a few waiting outside for takeout orders. We were seated almost immediately. Clean, bright, happy and upbeat with conversations and families laughing and sharing food surrounded by beautiful murals. The complimentary appetizer made us feel very welcome and it was delicious! Our food came fast for one; the other took ten more minutes, while the staff was very attentive checking on us and filling waters, the quality of food was lacking. The Lamb and Beef Shawarma was probably fresher at lunch; dried, charred, cold and tasteless meat for one, while my boyfriend had succulent, juicy, flavorful chicken but only one slice of each onion, pepper and tomato. The really fluffy Hummus was lackluster and drowning in a lake of tasteless olive oil. A real let down. Dessert was very dry, no butter or honey moisture for the Baklava, so that was disappointing. \u003c/p>\n\u003cp>Would I go there again? Yes, with conditions: Only to give it another try as the staff was so nice, and only for a working lunch if I was in the neighborhood as I have many Mediterranean choices in my East Bay community that are really tasty and conveniently close. Overall rating: Not my cup of tea!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Old Jerusalem Restaurant:\u003c/strong> Thursday, December 5, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Meals begin with complimentary Pita, green olives, and pickled turnips. Meanwhile, an order of crispy Falafel—especially when eaten while they’re still hot—sets the stage for (dare I say it) an authentic Palestinian night out. On a recent weekday night, a group of three friends and I ordered four separate entrees, and passed them until all four plates were clean. Though we found all of the dishes to be tasty, and the proportions to be generous, it was one (the Fetta with meat: lamb slices on garlicky, lemony hummus) that was our clear favorite.\u003c/p>\n\u003cp>Our dinners were accompanied by black tea with mint and an “Arabian coffee” (a black, syrupy Turkish coffee with cardamom) and all three of the restaurant’s desserts. The Baklava was sturdy and traditional, while the Warbat (a rose water-infused custard wrapped in phyllo dough) is a house specialty along with the Kunafa which was the most unique and most confusing dish of the night; as told to us it was composed of shredded wheat on top of cheese and topped with honey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Old Jerusalem is a small, neighborhood place. On the night we went, it was packed by regulars. As a result, there was a slightly louder than normal din, but it was a good, fun energy. The service was spotty, but when present it was warm and attentive. All four of us were able to spend a no-frills night together in a vibrant part of the city and eat as much as we could for about $20 a person. This isn’t a place for a romantic dinner, but for a casual evening with friends and authentic offerings you don’t often get in other places, Old Jerusalem is a bright light shining in the Mission. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Jerusalem Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10896\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Old Jerusalem Restaurant:\u003c/strong> Sunday, December 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When you walk into Old Jerusalem, you are instantly transported to the Middle East with beautiful murals of the Holy Land on the wall of a dark, cave-like restaurant. It is a small, casual hole in the wall, with a friendly atmosphere. I have been coming here for years, since they first opened, and have always been made to feel at home. \u003c/p>\n\u003cp>This time I tried their Lentil Soup, which was the perfect comfort food for a cold San Francisco night. My toddler gobbled it up. We also had a side order of Falafels, which are crispy without being greasy and perfectly moist in the middle. They are shaped like very fat cigars. We had the Mousakhan Chicken, baked to a perfectly moist doneness inside with crispy skin, and served with onion, sumac, and pine nut covered flat bread. We also had the Kifta Kebab, which was served with hummus-it was on par with Kifta Kebab in other restaurants. When you dine in, they serve you complimentary bread, with 2 dipping sauces, pickled turnips and olives-all house made. \u003c/p>\n\u003cp>We ended with Kunafa and black tea served with fresh mint. Kunafa is a very popular Palestinian dessert and Old Jerusalem makes it in house on a gigantic cast iron griddle. It is a must try, although it might not suit all palates. Kunafa is a cheese dessert sweetened with orange flower syrup and sprinkled with ground phyllo dough and pistachios—it is bright orange on top. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Old Jerusalem is the place to go for dishes outside of normal Bay Area Mediterranean cuisine. The friendly atmosphere, the reasonable prices and the exceptional food make it one of my favorite restaurants in San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Old Jerusalem Restaurant:\u003c/strong> Sunday, November 24, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Parking was great, right in front, a miracle on Mission. Restaurant was full, bustling with families inside and a few waiting outside for takeout orders. We were seated almost immediately. Clean, bright, happy and upbeat with conversations and families laughing and sharing food surrounded by beautiful murals. The complimentary appetizer made us feel very welcome and it was delicious! Our food came fast for one; the other took ten more minutes, while the staff was very attentive checking on us and filling waters, the quality of food was lacking. The Lamb and Beef Shawarma was probably fresher at lunch; dried, charred, cold and tasteless meat for one, while my boyfriend had succulent, juicy, flavorful chicken but only one slice of each onion, pepper and tomato. The really fluffy Hummus was lackluster and drowning in a lake of tasteless olive oil. A real let down. Dessert was very dry, no butter or honey moisture for the Baklava, so that was disappointing. \u003c/p>\n\u003cp>Would I go there again? Yes, with conditions: Only to give it another try as the staff was so nice, and only for a working lunch if I was in the neighborhood as I have many Mediterranean choices in my East Bay community that are really tasty and conveniently close. Overall rating: Not my cup of tea!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Old Jerusalem Restaurant:\u003c/strong> Thursday, December 5, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Meals begin with complimentary Pita, green olives, and pickled turnips. Meanwhile, an order of crispy Falafel—especially when eaten while they’re still hot—sets the stage for (dare I say it) an authentic Palestinian night out. On a recent weekday night, a group of three friends and I ordered four separate entrees, and passed them until all four plates were clean. Though we found all of the dishes to be tasty, and the proportions to be generous, it was one (the Fetta with meat: lamb slices on garlicky, lemony hummus) that was our clear favorite.\u003c/p>\n\u003cp>Our dinners were accompanied by black tea with mint and an “Arabian coffee” (a black, syrupy Turkish coffee with cardamom) and all three of the restaurant’s desserts. The Baklava was sturdy and traditional, while the Warbat (a rose water-infused custard wrapped in phyllo dough) is a house specialty along with the Kunafa which was the most unique and most confusing dish of the night; as told to us it was composed of shredded wheat on top of cheese and topped with honey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Old Jerusalem is a small, neighborhood place. On the night we went, it was packed by regulars. As a result, there was a slightly louder than normal din, but it was a good, fun energy. The service was spotty, but when present it was warm and attentive. All four of us were able to spend a no-frills night together in a vibrant part of the city and eat as much as we could for about $20 a person. This isn’t a place for a romantic dinner, but for a casual evening with friends and authentic offerings you don’t often get in other places, Old Jerusalem is a bright light shining in the Mission. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Baker Street Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10877\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Baker Street Bistro:\u003c/strong> Friday, November 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Located in Cow Hollow (don’t call it the Marina) a few blocks from the Palace of Fine Arts and the shops of Union and Chestnut streets, and nestled next to the swaying eucalyptus trees of the Presidio, Baker Street Bistro is a romantic and relaxing neighborhood spot. The chef, most of the staff, and the wine list, are French, and the dishes are traditional (as is the seating, which invites you to cozy up to your date, or perhaps meet people next to you.)\u003c/p>\n\u003cp>\tThe well-known secret is the rotating prix fixe, which is a three-course meal that will leave you full, happy, and still with enough money for drinks, all for about $20. On a recent date night with my wife, we agreed that the Boeuf Bourguignon was the perfect dish for our quiet night out: warm, savory, with generous offerings of beef and wine, it helped us to push off thoughts of the cool night by focusing on our happiness of being alone together. \u003c/p>\n\u003cp>\tThe service is always inviting, and though the prices can be a bit north of other restaurants in the area, I like to think of it as a very small surcharge for the ability to relax and idle away a night uninterrupted. Whether in France or San Francisco, such excursions provide memories that will also linger long after the food is gone. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Baker Street Bistro:\u003c/strong> Wednesday, December 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Baker Street Bistro is a hidden gem located on a quiet street next to the Presidio. It is a small, intimate restaurant with casual décor but amazing, classic French bistro cuisine. \u003c/p>\n\u003cp>\tThe Escargot Bourguignon was one of the standout dishes, served in a ceramic dish, rather than in the shell, with parsley anise butter, I was thankful for the complimentary and constantly replenished baguette so that I could sop up every last drop. The escargot themselves were tender and perfectly done. I was not an escargot fan until this dish.\u003cbr>\n\tThe other star was the Steak Tartare, of which I am a fan, and order often when I have French food. Their version had the most perfectly balanced flavors I have ever had. Even my dining companions who were not fans agreed that this was the best dish of the night.\u003c/p>\n\u003cp>\tThe main courses were stellar as well—the Cassoulet Toulousain, with a duck leg falling off the bone tender, sausage and not overly sweet white beans. Also not overly sweet was the Canard a L’Orange, very pink and tender. The Saumon Rôti, served with ginger carrots and spinach, was also quite tasty. The Bourride Provençal was hearty and brimming with chunks of salmon, shrimp and mussels. \u003c/p>\n\u003cp>\tFor dessert we had the Pear Tart, Crème Brulee and Mousse aux Deux Chocolats. All three were great, but the Crème Brulee stood out because it was so light inside and crispy outside.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Baker Street Bistro:\u003c/strong> Saturday, November 30, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Easy parking was pure luck, right on the corner. We were immediately warmly welcomed and seated at a small, snug table close to other happy patrons longing for the romantic window seat already reserved. After two minutes we were politely invited to move to a more secluded, romantic seating as they strived to please. Wow! \u003c/p>\n\u003cp>\tAfter three baskets of baguettes with sweet, creamy butter accompanied the Crémant de Bourgogne Brut Rosé, we shared the French Onion Soup, which was to die for! Layers of flavor and warmth, which were so traditionally French, along with the mixed green salad, was pretty to look at and even better to devour. The Cassoulet Toulousain was traditional and rich, but so absolutely over the top it transported me to Paris. So much perfection in one dish! The Coquilles St-Jacques au Coulis de Poivron Rouge with Puree de Brocolis and Courgettes Sautees was the hands down real winner! Paired with a fabulous Cote d’ Rhone, it made me want the meal to last forever! Their attention to detail, décor, French accents and warm hospitality was truly memorable. Soft music lingered in the whimsical and seasonal-themed décor. \u003c/p>\n\u003cp>\tAfter our meal, we shared the Fraises Balsamic, which happened to be Shonda’s “The Madam of the House” favorite. The Sautéed Strawberries with coarse black pepper, balsamic vinegar, and brown sugar topped with vanilla ice cream went down too quickly, leaving us begging for more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\tBang for the buck? A little pricey, but absolutely top notch and worth every penny! Go again? I can’t wait and am eager to try a summer afternoon outside in the front, like a real French bistro. 100% enjoyable and satisfying.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Baker Street Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10877\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Baker Street Bistro:\u003c/strong> Friday, November 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Located in Cow Hollow (don’t call it the Marina) a few blocks from the Palace of Fine Arts and the shops of Union and Chestnut streets, and nestled next to the swaying eucalyptus trees of the Presidio, Baker Street Bistro is a romantic and relaxing neighborhood spot. The chef, most of the staff, and the wine list, are French, and the dishes are traditional (as is the seating, which invites you to cozy up to your date, or perhaps meet people next to you.)\u003c/p>\n\u003cp>\tThe well-known secret is the rotating prix fixe, which is a three-course meal that will leave you full, happy, and still with enough money for drinks, all for about $20. On a recent date night with my wife, we agreed that the Boeuf Bourguignon was the perfect dish for our quiet night out: warm, savory, with generous offerings of beef and wine, it helped us to push off thoughts of the cool night by focusing on our happiness of being alone together. \u003c/p>\n\u003cp>\tThe service is always inviting, and though the prices can be a bit north of other restaurants in the area, I like to think of it as a very small surcharge for the ability to relax and idle away a night uninterrupted. Whether in France or San Francisco, such excursions provide memories that will also linger long after the food is gone. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Baker Street Bistro:\u003c/strong> Wednesday, December 11, 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>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Baker Street Bistro is a hidden gem located on a quiet street next to the Presidio. It is a small, intimate restaurant with casual décor but amazing, classic French bistro cuisine. \u003c/p>\n\u003cp>\tThe Escargot Bourguignon was one of the standout dishes, served in a ceramic dish, rather than in the shell, with parsley anise butter, I was thankful for the complimentary and constantly replenished baguette so that I could sop up every last drop. The escargot themselves were tender and perfectly done. I was not an escargot fan until this dish.\u003cbr>\n\tThe other star was the Steak Tartare, of which I am a fan, and order often when I have French food. Their version had the most perfectly balanced flavors I have ever had. Even my dining companions who were not fans agreed that this was the best dish of the night.\u003c/p>\n\u003cp>\tThe main courses were stellar as well—the Cassoulet Toulousain, with a duck leg falling off the bone tender, sausage and not overly sweet white beans. Also not overly sweet was the Canard a L’Orange, very pink and tender. The Saumon Rôti, served with ginger carrots and spinach, was also quite tasty. The Bourride Provençal was hearty and brimming with chunks of salmon, shrimp and mussels. \u003c/p>\n\u003cp>\tFor dessert we had the Pear Tart, Crème Brulee and Mousse aux Deux Chocolats. All three were great, but the Crème Brulee stood out because it was so light inside and crispy outside.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Baker Street Bistro:\u003c/strong> Saturday, November 30, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Easy parking was pure luck, right on the corner. We were immediately warmly welcomed and seated at a small, snug table close to other happy patrons longing for the romantic window seat already reserved. After two minutes we were politely invited to move to a more secluded, romantic seating as they strived to please. Wow! \u003c/p>\n\u003cp>\tAfter three baskets of baguettes with sweet, creamy butter accompanied the Crémant de Bourgogne Brut Rosé, we shared the French Onion Soup, which was to die for! Layers of flavor and warmth, which were so traditionally French, along with the mixed green salad, was pretty to look at and even better to devour. The Cassoulet Toulousain was traditional and rich, but so absolutely over the top it transported me to Paris. So much perfection in one dish! The Coquilles St-Jacques au Coulis de Poivron Rouge with Puree de Brocolis and Courgettes Sautees was the hands down real winner! Paired with a fabulous Cote d’ Rhone, it made me want the meal to last forever! Their attention to detail, décor, French accents and warm hospitality was truly memorable. Soft music lingered in the whimsical and seasonal-themed décor. \u003c/p>\n\u003cp>\tAfter our meal, we shared the Fraises Balsamic, which happened to be Shonda’s “The Madam of the House” favorite. The Sautéed Strawberries with coarse black pepper, balsamic vinegar, and brown sugar topped with vanilla ice cream went down too quickly, leaving us begging for more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\tBang for the buck? A little pricey, but absolutely top notch and worth every penny! Go again? I can’t wait and am eager to try a summer afternoon outside in the front, like a real French bistro. 100% enjoyable and satisfying.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Maykadeh Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10706\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed Maykadeh Restaurant:\u003c/strong> Thursday, December 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>For over 25 years, this restaurant has consistently maintained its character, feel, charm and best of all, the quality of its food. A destination restaurant for many Iranians since the mid 80s, this North Beach establishment has remained true to its core! The owner still makes all the signature stews and sauces every morning at 5am. Because of the many reviews over the years, its clientele has become much diversified.\u003c/p>\n\u003cp>The kabobs, which are grilled over mesquite, are second to none. The Soltani (which in Farsi means “fit for a king”) consists of a skewer of ground lamb and one skewer of the best filet mignon you have had. Their Chicken Kabobs (Joojeh) are equally as delicious. Over the years, we have tried almost everything on the menu and nothing I can remember has been disappointing. Even the yogurt is made in house as is the Shirazi salad.\u003c/p>\n\u003cp>There are also vegetarian dishes (Ghormeh Sabzi) served with Basmati rice. Also, when you are seated, they bring you hot pita bread with basil, mint, radish and feta cheese. Be careful here as it’s so tasty, one becomes too full before your meal has arrived.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a nutshell, this place is great! The ambiance, staff, food & people watching (Persian grandma from table 12 staring at you because she knows your mother) is worth it, every time. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed Maykadeh Restaurant:\u003c/strong> Wednesday, December 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There aren’t that many Persian restaurants in the city, so if you’re craving a new take on Middle Eastern food, you should try Maykadeh! It’s been around since 1982, and it looks like it hasn’t updated the decor since it opened.\u003c/p>\n\u003cp>Before we even ordered, our server put a plate of radishes and onion and basil on the table, then a warm pile of delicious bread. We finally asked what to do with the other plate of food, and our server told us to make little sandwiches. There were a lot of appetizers to choose from. The Kashke Bademjan was my favorite- a warm eggplant dip that was delicious. I also enjoyed the Shirazi salad, which was light and crunchy. The other appetizers were just okay.\u003c/p>\n\u003cp>Our main courses arrived way too fast. First our servers put down enormous plates of rice in front of each of us, and then our main courses were served next to them. The portions were really big and we almost couldn’t fit all of the food at the table! We could have shared a few instead of ordering our own. My favorite dish was the Maykadeh Kebab, which were thin slices of filet mignon marinated in lemon juice- very tasty.\u003c/p>\n\u003cp>The desserts were- in a word- odd. Well, the Baklava was an expected choice but it was too soggy. The ice cream was a typical Persian flavor- saffron, rose water and pistachio- and after a few bites, my friends and I couldn’t eat any more. The weirdest dessert was something called Faloodeh which is a frozen rice noodle hockey puck-looking thing which comes with cherry/rose syrup to pour over it. The texture was odd, the taste was odd, and I think it might have been one of the most unusual and disappointing desserts I have ever eaten. \u003c/p>\n\u003cp>There are quite a few vegetarian options, so I’d go with my veggie friends again, but I’d probably stick to a few main dishes and maybe another Persian Lady!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed Maykadeh Restaurant:\u003c/strong> Tuesday, December 3, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Maykadeh is in a steep, quiet residential street, next to a lit-up tree, feels very festive. Inside, the restaurant was medium-sized, quiet, with only one other table occupied. White linen and napkins were on the tables. At least three staff was hovering, with jazz and traditional Persian music playing and on the walls: black and white photos of Iran and traditional gold leaf illustrations. Chairs were well padded. Great cocktail list, pretty and comfortable and wide views to the street where residents walk their dogs.\u003c/p>\n\u003cp>Our greeter was friendly and the waitress very solicitous, especially when we ordered the Lamb Tongue. The lamb tongue has a soft, tender consistency – the portion was huge! The saffron kept it nicely subdued, but the sour cream made it so rich I could only eat a third. The eggplant with the mint garlic sauce was delicious and the fried onions on top were a nice crunchy contrast. Perfect scooped into the bread with basil leaves. You have to love garlic for this one.\u003c/p>\n\u003cp>The Khoresht Ghaymeh, the lamb with yellow spilt peas, tomatoes, saffron, sun-dried limes, with basmati rice, had little fries on top, like pick-up sticks. Great mix of tart, meaty and nutty tastes. The rice was fluffy and buttery—real heaven. The Poussin aby chicken with all the bones was marinated in an onion saffron with lime juice, also with basmati rice. Tasty, but chicken could have been a little more tender.\u003c/p>\n\u003cp>The desserts were stellar; the Poached Pear in Shiraz reduction sauce and ice cream was gorgeous, the freshness of the pear and richness of the sauce was perfect with the pistachios in the ice cream. The freshly-made Baklava was airy and sweet without being too cloying.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would not make a special trip to this restaurant from our home in Oakland but I would definitely return if I was in the area and recommend to my friends if they are in the area. Great place to have an easy conversation, with staff who care about your experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Maykadeh Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10706\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed Maykadeh Restaurant:\u003c/strong> Thursday, December 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>For over 25 years, this restaurant has consistently maintained its character, feel, charm and best of all, the quality of its food. A destination restaurant for many Iranians since the mid 80s, this North Beach establishment has remained true to its core! The owner still makes all the signature stews and sauces every morning at 5am. Because of the many reviews over the years, its clientele has become much diversified.\u003c/p>\n\u003cp>The kabobs, which are grilled over mesquite, are second to none. The Soltani (which in Farsi means “fit for a king”) consists of a skewer of ground lamb and one skewer of the best filet mignon you have had. Their Chicken Kabobs (Joojeh) are equally as delicious. Over the years, we have tried almost everything on the menu and nothing I can remember has been disappointing. Even the yogurt is made in house as is the Shirazi salad.\u003c/p>\n\u003cp>There are also vegetarian dishes (Ghormeh Sabzi) served with Basmati rice. Also, when you are seated, they bring you hot pita bread with basil, mint, radish and feta cheese. Be careful here as it’s so tasty, one becomes too full before your meal has arrived.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a nutshell, this place is great! The ambiance, staff, food & people watching (Persian grandma from table 12 staring at you because she knows your mother) is worth it, every time. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed Maykadeh Restaurant:\u003c/strong> Wednesday, December 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There aren’t that many Persian restaurants in the city, so if you’re craving a new take on Middle Eastern food, you should try Maykadeh! It’s been around since 1982, and it looks like it hasn’t updated the decor since it opened.\u003c/p>\n\u003cp>Before we even ordered, our server put a plate of radishes and onion and basil on the table, then a warm pile of delicious bread. We finally asked what to do with the other plate of food, and our server told us to make little sandwiches. There were a lot of appetizers to choose from. The Kashke Bademjan was my favorite- a warm eggplant dip that was delicious. I also enjoyed the Shirazi salad, which was light and crunchy. The other appetizers were just okay.\u003c/p>\n\u003cp>Our main courses arrived way too fast. First our servers put down enormous plates of rice in front of each of us, and then our main courses were served next to them. The portions were really big and we almost couldn’t fit all of the food at the table! We could have shared a few instead of ordering our own. My favorite dish was the Maykadeh Kebab, which were thin slices of filet mignon marinated in lemon juice- very tasty.\u003c/p>\n\u003cp>The desserts were- in a word- odd. Well, the Baklava was an expected choice but it was too soggy. The ice cream was a typical Persian flavor- saffron, rose water and pistachio- and after a few bites, my friends and I couldn’t eat any more. The weirdest dessert was something called Faloodeh which is a frozen rice noodle hockey puck-looking thing which comes with cherry/rose syrup to pour over it. The texture was odd, the taste was odd, and I think it might have been one of the most unusual and disappointing desserts I have ever eaten. \u003c/p>\n\u003cp>There are quite a few vegetarian options, so I’d go with my veggie friends again, but I’d probably stick to a few main dishes and maybe another Persian Lady!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed Maykadeh Restaurant:\u003c/strong> Tuesday, December 3, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Maykadeh is in a steep, quiet residential street, next to a lit-up tree, feels very festive. Inside, the restaurant was medium-sized, quiet, with only one other table occupied. White linen and napkins were on the tables. At least three staff was hovering, with jazz and traditional Persian music playing and on the walls: black and white photos of Iran and traditional gold leaf illustrations. Chairs were well padded. Great cocktail list, pretty and comfortable and wide views to the street where residents walk their dogs.\u003c/p>\n\u003cp>Our greeter was friendly and the waitress very solicitous, especially when we ordered the Lamb Tongue. The lamb tongue has a soft, tender consistency – the portion was huge! The saffron kept it nicely subdued, but the sour cream made it so rich I could only eat a third. The eggplant with the mint garlic sauce was delicious and the fried onions on top were a nice crunchy contrast. Perfect scooped into the bread with basil leaves. You have to love garlic for this one.\u003c/p>\n\u003cp>The Khoresht Ghaymeh, the lamb with yellow spilt peas, tomatoes, saffron, sun-dried limes, with basmati rice, had little fries on top, like pick-up sticks. Great mix of tart, meaty and nutty tastes. The rice was fluffy and buttery—real heaven. The Poussin aby chicken with all the bones was marinated in an onion saffron with lime juice, also with basmati rice. Tasty, but chicken could have been a little more tender.\u003c/p>\n\u003cp>The desserts were stellar; the Poached Pear in Shiraz reduction sauce and ice cream was gorgeous, the freshness of the pear and richness of the sauce was perfect with the pistachios in the ice cream. The freshly-made Baklava was airy and sweet without being too cloying.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would not make a special trip to this restaurant from our home in Oakland but I would definitely return if I was in the area and recommend to my friends if they are in the area. Great place to have an easy conversation, with staff who care about your experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Little Chihuahua Mexican Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10719\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed The Little Chihuahua Mexican Restaurant:\u003c/strong> Wednesday, December 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you’re looking for a great Mexican place that’s a few notches above a corner taqueria but that still gives you change for a $20 bill, The Little Chihuahua is the place for you. This is a “pay before you eat” kind of place, which makes it an easy choice for a casual dinner.\u003c/p>\n\u003cp>The chips are so crunchy and good! They’re warm, have just the right amount of salt, and are the perfect size to scoop one of the salsas available at the salsa bar (my favorite is the tomatillo). They have a wide variety of Mexican beers on tap and in bottles. But my favorite drink is the Agave Margarita, made with agave wine and a perfect (big) start to a delicious meal. My kids love the Strawberry Agua Fresca, so we all win. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For dinner, I always make a point of ordering the Salmon Taco- it’s a big piece of grilled salmon with a delicious green salsa and crema topping. The Pozole is a huge bowl of hearty hominy, big enough for two people to split easily. They offer Guacamole Enchiladas on the menu, which you can try with either green or red sauce, or both. And if you’re a burrito person, I’d highly recommend the Fried Plantain and Black Bean Burrito. It’s sweet and savory – a taste combination you typically don’t see in burrito form. The Chicken Tortilla Soup is also a great choice- it has huge chunks of chicken, avocado, cheese, corn, and more. It seems like an endless bowl once you dig into it! And almost every dish comes with a small side of their slaw- light, healthy, and crunchy! \u003c/p>\n\u003cp>Don’t leave without trying the ice cream- it’s from Humphry Slocombe, so you know it’s good. I’ve tried both flavors, the Mexican chocolate and the tequila. Mmmm!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed The Little Chihuahua Mexican Restaurant:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We visited this restaurant on a Friday night and it wasn’t crowded; 5-6 tables with steady to-go orders. The décor, clientele, and overall ambience are geared toward the trendy crowd. I noticed the outside patio was handicapped equipped. Nicely done! \u003c/p>\n\u003cp>We ordered our food at the walk-up counter and self-served our silverware and napkins. Fantastic salsa bar! Many varieties and kept clean. A testament to its upscale clientele or is it continuously kept clean by the staff? Most self-serve salsa bars can become messy.\u003c/p>\n\u003cp>As for the food, we ordered a small Steak Burrito and Enchiladas with green sauce as well as red sauce. The quality of the ingredients is good and one can tell it’s fresh. But our enchiladas were served lukewarm and not hot enough. Perhaps they don’t microwave like many taquerias do (hot plate). Side Cabbage Salad was excellent, as was the Black Beans! Your food is served not on paper plates (like most taquerias) and since you bus your own table, it becomes a bit messy by the recycle bins they have created. \u003c/p>\n\u003cp>If you’re looking for an authentic taqueria, you’ll be disappointed here. As there are multiple Pancho Villa pictures on the wall, the background music was Cheap Trick, “I Want You To Want Me!” \u003c/p>\n\u003cp>Overall, this is a neighborhood place and not a destination one. It’s good, but not great.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed The Little Chihuahua Mexican Restaurant:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I ended up having to go to Little Chihuahua by myself (Nora No-Friends), but still had a really pleasant experience. The restaurant is in a cluster of stores in a residential area of Noe Valley. The food had heartiness about it but with an eclectic combination of flavors that zinged your tongue. Mexican food is never my go-to, but really enjoyed this place.\u003c/p>\n\u003cp>The restaurant is small from the front but has four seating areas. The blue walls, big chalkboard specials, and a completely open kitchen give it a nice buzz. You order at the till, gather condiments and spices from a nearby bar tucked to the left and bus your own table. \u003c/p>\n\u003cp>The Pozole Rojo is a pork stew with purple corn, garlic, guajilo chilies and onions and is topped with cabbage salad, cilantro, onions and radishes. The pork was tender and the tastes of the rich meat and sweetness of the corn with the crunch of the radishes and cabbage was in a word: sublime. You could sop up the broth with a soft nutty-tasting corn tortilla.\u003c/p>\n\u003cp>The Plantain Burrito was brilliant – the candied, caramelized taste plantain was a great foil to the roasted red peppers and the smoky chile salsa, pico de gallo and fresh cilantro. I can see why people have found this one burrito really addictive. The Jarritos orange fizzy drink in a glass bottle made me really feel I was back in Sayulita, Mexico even though it was a freezing day in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Because this restaurant is so casual, I doubt you would find yourself lingering long. But it’s a great stop-off neighborhood place with a bright take on Mexican food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Little Chihuahua Mexican Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10719\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed The Little Chihuahua Mexican Restaurant:\u003c/strong> Wednesday, December 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you’re looking for a great Mexican place that’s a few notches above a corner taqueria but that still gives you change for a $20 bill, The Little Chihuahua is the place for you. This is a “pay before you eat” kind of place, which makes it an easy choice for a casual dinner.\u003c/p>\n\u003cp>The chips are so crunchy and good! They’re warm, have just the right amount of salt, and are the perfect size to scoop one of the salsas available at the salsa bar (my favorite is the tomatillo). They have a wide variety of Mexican beers on tap and in bottles. But my favorite drink is the Agave Margarita, made with agave wine and a perfect (big) start to a delicious meal. My kids love the Strawberry Agua Fresca, so we all win. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For dinner, I always make a point of ordering the Salmon Taco- it’s a big piece of grilled salmon with a delicious green salsa and crema topping. The Pozole is a huge bowl of hearty hominy, big enough for two people to split easily. They offer Guacamole Enchiladas on the menu, which you can try with either green or red sauce, or both. And if you’re a burrito person, I’d highly recommend the Fried Plantain and Black Bean Burrito. It’s sweet and savory – a taste combination you typically don’t see in burrito form. The Chicken Tortilla Soup is also a great choice- it has huge chunks of chicken, avocado, cheese, corn, and more. It seems like an endless bowl once you dig into it! And almost every dish comes with a small side of their slaw- light, healthy, and crunchy! \u003c/p>\n\u003cp>Don’t leave without trying the ice cream- it’s from Humphry Slocombe, so you know it’s good. I’ve tried both flavors, the Mexican chocolate and the tequila. Mmmm!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed The Little Chihuahua Mexican Restaurant:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We visited this restaurant on a Friday night and it wasn’t crowded; 5-6 tables with steady to-go orders. The décor, clientele, and overall ambience are geared toward the trendy crowd. I noticed the outside patio was handicapped equipped. Nicely done! \u003c/p>\n\u003cp>We ordered our food at the walk-up counter and self-served our silverware and napkins. Fantastic salsa bar! Many varieties and kept clean. A testament to its upscale clientele or is it continuously kept clean by the staff? Most self-serve salsa bars can become messy.\u003c/p>\n\u003cp>As for the food, we ordered a small Steak Burrito and Enchiladas with green sauce as well as red sauce. The quality of the ingredients is good and one can tell it’s fresh. But our enchiladas were served lukewarm and not hot enough. Perhaps they don’t microwave like many taquerias do (hot plate). Side Cabbage Salad was excellent, as was the Black Beans! Your food is served not on paper plates (like most taquerias) and since you bus your own table, it becomes a bit messy by the recycle bins they have created. \u003c/p>\n\u003cp>If you’re looking for an authentic taqueria, you’ll be disappointed here. As there are multiple Pancho Villa pictures on the wall, the background music was Cheap Trick, “I Want You To Want Me!” \u003c/p>\n\u003cp>Overall, this is a neighborhood place and not a destination one. It’s good, but not great.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed The Little Chihuahua Mexican Restaurant:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I ended up having to go to Little Chihuahua by myself (Nora No-Friends), but still had a really pleasant experience. The restaurant is in a cluster of stores in a residential area of Noe Valley. The food had heartiness about it but with an eclectic combination of flavors that zinged your tongue. Mexican food is never my go-to, but really enjoyed this place.\u003c/p>\n\u003cp>The restaurant is small from the front but has four seating areas. The blue walls, big chalkboard specials, and a completely open kitchen give it a nice buzz. You order at the till, gather condiments and spices from a nearby bar tucked to the left and bus your own table. \u003c/p>\n\u003cp>The Pozole Rojo is a pork stew with purple corn, garlic, guajilo chilies and onions and is topped with cabbage salad, cilantro, onions and radishes. The pork was tender and the tastes of the rich meat and sweetness of the corn with the crunch of the radishes and cabbage was in a word: sublime. You could sop up the broth with a soft nutty-tasting corn tortilla.\u003c/p>\n\u003cp>The Plantain Burrito was brilliant – the candied, caramelized taste plantain was a great foil to the roasted red peppers and the smoky chile salsa, pico de gallo and fresh cilantro. I can see why people have found this one burrito really addictive. The Jarritos orange fizzy drink in a glass bottle made me really feel I was back in Sayulita, Mexico even though it was a freezing day in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Because this restaurant is so casual, I doubt you would find yourself lingering long. But it’s a great stop-off neighborhood place with a bright take on Mexican food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Picán: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10728\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Wednesday, November 20, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Picán is in the Downtown area of Oakland, next to other restaurants and bars and clubs and at the end of Auto Row. As soon as you arrive you feel an old-fashioned sense of occasion, from the valet parking and the doormen to the dressed-up-to-the nines staff at the front desk and the jazz pianist at the grand piano. This is a place where you can wear your sparkles and high heels and sassy hat. \u003c/p>\n\u003cp>That said about Picán being a great place to get glam, on our most recent visit we arrived on a Wednesday night dressed in UGGS and jeans for a quick bite before the Warriors’ basketball game. The service was quick and decisive. The Fried Green Tomatoes were intensely tasty with the chopped Prather Ranch pork and the almond pimiento romesco sauce felt light and piquant, not cloying. The Crawfish Mac ‘N Cheese was surprisingly delicate and you could taste the chunks of crawfish, which wasn’t overwhelmed by the cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The double-dredged fried chicken, which had been garlic herb-brined, was sublime; lighter and more tender and moist than I’ve tasted there before. The Smoked Gouda Mac ‘N Cheese was tasty without having too much of that cheesy glug. The “Low and Slow” Rubbed Barbecued Pork Ribs were tender too and went well with the rib-end baked beans. The Brussels Sprouts with pomegranate molasses vinaigrette were delicious: the nuttiness of the brussels sprouts was off-set by the zing of the pomegranate. \u003c/p>\n\u003cp>Picán is a great option for a big Saturday night out or just a quick Wednesday night escape to The Big Easy before a basketball game.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Picán was a refreshing change from my standard rotation of SF restaurants! It definitely has a vibe of southern hospitality, Oakland style. The food is based on southern standards but with a modern California twist. The ambiance is warm and inviting, and everyone in the restaurant looked like they were having a great time. It’s a great place for a special occasion with family, friends, or colleagues.\u003c/p>\n\u003cp>If you like bourbon, you’re really in luck at Picán. Their cocktail menu is quite extensive and offers a wide variety of bourbon options among others. Specialty drinks include old favorites like the Old-Fashioned and Sazerac, and twists on new ones- I had a Tennessee Margarita, which was surprisingly good! Our bartender gave us cornbread to nibble on with our drinks- a nice touch.\u003c/p>\n\u003cp>For our main course, a few of my dining companions got the Fried Chicken- I ordered the Molasses Pork Shank and my friend’s husband ordered the Ribs. The pork shank entree was a really large portion and came with a butternut risotto on the side. The meat fell off the bone, was rich but not too rich. The fried chicken was moist and definitely a much better version of any other fried chicken I’ve tried. My favorite was the side dish of Smoked Gouda Macaroni and Cheese that came on the side- it was definitely for grownups- so rich!\u003c/p>\n\u003cp>For dessert, we tried the Mississippi Mud Pie and the Picán Cake. Both had names that made me think we were going to get something different than what showed up on the plate. I liked the mud pie but it was a deconstructed version of the original.\u003c/p>\n\u003cp>I’d definitely recommend this place if you live close to Oakland. Fun, delicious, inviting, and great drinks!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>A true gem!\u003c/p>\n\u003cp>Southern food requiring reservations in the Bay Area? In an upscale environment?\u003cbr>\nThat is precisely what Picán is all about. Listen, it’s good. \u003c/p>\n\u003cp>We live in the City, and with many local choices, it seemed a bit of a burden to cross the bridge, especially on a Saturday night and during holiday season. What a good journey!\u003c/p>\n\u003cp>The Cornmeal Fried Oysters, Warm Artichoke Blue Crab Dip & the vast selection of bourbon were superb! The Catfish a la Nantua, Fat City Steak, and Crawfish with all the fixings was a delight. I had heard a lot of the Fried Chicken, but for me, no chicken leg or breast can become gourmet, even if Foghorn Leghorn endorsed it himself!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The service was fabulous. In fact, it was downright great! Every member of the staff is involved in your dining experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Picán: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10728\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Wednesday, November 20, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Picán is in the Downtown area of Oakland, next to other restaurants and bars and clubs and at the end of Auto Row. As soon as you arrive you feel an old-fashioned sense of occasion, from the valet parking and the doormen to the dressed-up-to-the nines staff at the front desk and the jazz pianist at the grand piano. This is a place where you can wear your sparkles and high heels and sassy hat. \u003c/p>\n\u003cp>That said about Picán being a great place to get glam, on our most recent visit we arrived on a Wednesday night dressed in UGGS and jeans for a quick bite before the Warriors’ basketball game. The service was quick and decisive. The Fried Green Tomatoes were intensely tasty with the chopped Prather Ranch pork and the almond pimiento romesco sauce felt light and piquant, not cloying. The Crawfish Mac ‘N Cheese was surprisingly delicate and you could taste the chunks of crawfish, which wasn’t overwhelmed by the cheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The double-dredged fried chicken, which had been garlic herb-brined, was sublime; lighter and more tender and moist than I’ve tasted there before. The Smoked Gouda Mac ‘N Cheese was tasty without having too much of that cheesy glug. The “Low and Slow” Rubbed Barbecued Pork Ribs were tender too and went well with the rib-end baked beans. The Brussels Sprouts with pomegranate molasses vinaigrette were delicious: the nuttiness of the brussels sprouts was off-set by the zing of the pomegranate. \u003c/p>\n\u003cp>Picán is a great option for a big Saturday night out or just a quick Wednesday night escape to The Big Easy before a basketball game.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Picán was a refreshing change from my standard rotation of SF restaurants! It definitely has a vibe of southern hospitality, Oakland style. The food is based on southern standards but with a modern California twist. The ambiance is warm and inviting, and everyone in the restaurant looked like they were having a great time. It’s a great place for a special occasion with family, friends, or colleagues.\u003c/p>\n\u003cp>If you like bourbon, you’re really in luck at Picán. Their cocktail menu is quite extensive and offers a wide variety of bourbon options among others. Specialty drinks include old favorites like the Old-Fashioned and Sazerac, and twists on new ones- I had a Tennessee Margarita, which was surprisingly good! Our bartender gave us cornbread to nibble on with our drinks- a nice touch.\u003c/p>\n\u003cp>For our main course, a few of my dining companions got the Fried Chicken- I ordered the Molasses Pork Shank and my friend’s husband ordered the Ribs. The pork shank entree was a really large portion and came with a butternut risotto on the side. The meat fell off the bone, was rich but not too rich. The fried chicken was moist and definitely a much better version of any other fried chicken I’ve tried. My favorite was the side dish of Smoked Gouda Macaroni and Cheese that came on the side- it was definitely for grownups- so rich!\u003c/p>\n\u003cp>For dessert, we tried the Mississippi Mud Pie and the Picán Cake. Both had names that made me think we were going to get something different than what showed up on the plate. I liked the mud pie but it was a deconstructed version of the original.\u003c/p>\n\u003cp>I’d definitely recommend this place if you live close to Oakland. Fun, delicious, inviting, and great drinks!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>A true gem!\u003c/p>\n\u003cp>Southern food requiring reservations in the Bay Area? In an upscale environment?\u003cbr>\nThat is precisely what Picán is all about. Listen, it’s good. \u003c/p>\n\u003cp>We live in the City, and with many local choices, it seemed a bit of a burden to cross the bridge, especially on a Saturday night and during holiday season. What a good journey!\u003c/p>\n\u003cp>The Cornmeal Fried Oysters, Warm Artichoke Blue Crab Dip & the vast selection of bourbon were superb! The Catfish a la Nantua, Fat City Steak, and Crawfish with all the fixings was a delight. I had heard a lot of the Fried Chicken, but for me, no chicken leg or breast can become gourmet, even if Foghorn Leghorn endorsed it himself!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The service was fabulous. In fact, it was downright great! Every member of the staff is involved in your dining experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Paulie’s Pickling: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10628\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/angela-chavez125x125.jpg\" alt=\"Angela Chavez\" title=\"Angela Chavez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Angela\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paulie’s Pickling\u003cbr>\n\u003cstrong>Reviewed Paulie’s Pickling:\u003c/strong> Friday, November 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Paulie’s Pickling is located at 331 Cortland Street, which has a variety of small businesses that I find great! Walking in, there’s a fun, family-friendly vibe, and a bright and airy feeling with the aroma of great food. The owners Liz and Paul are so informative about what they do and take lots of pride in their products. Ask for a sample or two and they’ll let you taste them all. Hands down they are great at what they do! They are the best pickles I’ve ever had! They also have lots of seasonal vegetables that they pickle, and Liz is well known for her house made Gravlax. She has a great rub for the salmon. I’ve bought her rub and used it to season my chicken for the grill and it was a home run! \u003c/p>\n\u003cp>The deli has so much to offer from smoked white fish to chicken liver spread to incredible sandwiches. A definite must have is the Tuna Melt made with fresh albacore tuna! The sandwich was big, toasty and delicious. I added their house made jalapeños on my tuna melt which was a great decision. We also ordered a Brisket Reuben; this has to be the number one seller because it was one of the best sandwiches I’ve ever had. Tender brisket with house made sauerkraut and lots of house made Russian dressing! \u003c/p>\n\u003cp>But let’s not forget about their beverages. Handmade sodas, yes please! The honey cardamom is so refreshing and east coast egg creams are to die for! If you’re from the east coast then you’re in for a treat and if you’ve never had an egg cream you have to try one. It’s chocolate or vanilla milk that’s given a shot of soda water! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Parking isn’t a problem as the neighborhood is tuck away from the hustle and bustle of the city. Holly Park is 1 block up from Paulie’s Pickling with lots of picnic tables and a 360 degree view of the city, which makes it a great picnic spot. \u003c/p>\n\u003cp>This place is a gem. I can go there for a simple snack, or a great lunch, and I’ve also catered a party with their goodies. But with all that they do, it’s all about those great pickles!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-hurwitz125x125.jpg\" alt=\"Matt Hurwitz\" title=\"Matt Hurwitz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Address Announcer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zut! On Fourth\u003cbr>\n\u003cstrong>Reviewed Paulie’s Pickling:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Finding a good Jewish deli in San Francisco, let alone the Bay Area, is like finding a good BBQ restaurant…there never seems to be enough of them and when one opens, you’ll do whatever you can to try it out. It can also be subjective in that many things on the menu, from the meats to the sides to the desserts, are prepared in an individual and personalized way. What may be the greatest tasting creation in the world might leave others only moderately impressed. And that’s the feeling that sums up the experience I had at Paulie’s Pickling. \u003c/p>\n\u003cp>I chose one of their brisket sandwiches (there are two on the menu). The Reuben ($11) had a sufficient amount of meat topped off with their homemade sauerkraut, Swiss cheese and Russian dressing. It was accompanied by a half of one of their signature pickles. The meat was tender and moist yet a tad under seasoned. But when eaten together with the other ingredients, it was a satisfying and hearty meal. \u003c/p>\n\u003cp>For the side salads, the Grilled Coleslaw seemed heavy on the oil and light on the vinegar and seasoning. While I loved the charred taste of the cabbage, I desperately wanted more acid and salt. The pickled green beans were a great addition to the potato salad, adding some crunch and a little heat. But the potatoes were a bit too firm and dense for my taste, leaving me with a feeling of grainy starch more than anything else. \u003c/p>\n\u003cp>The Coconut Macaroon was probably the biggest disappointment of all the things we tried. Overly sweet from a caramel base, you couldn’t really taste the coconut itself. Thankfully, the Kugel made up for that less than enjoyable experience as it quite possibly was one of the best I’ve ever tasted. \u003c/p>\n\u003cp>Overall, Paulie’s Pickling is a great small business success story in a neighborhood-centric street in the city that I’m sure the locals are happy to have nearby. With brisket, lox, kugel, chopped liver and egg salad all on the menu, it might very well be the next best thing to Grandma’s. I would encourage anyone looking for a new deli to go try them out and decide for yourself. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/leanne-battelle125x125.jpg\" alt=\"Leanne Battelle\" title=\"Leanne Battelle\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Small Business Owner/Blogger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kentfield\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marin Sun Farms Butcher Shop & Restaurant\u003cbr>\n\u003cstrong>Reviewed Paulie’s Pickling:\u003c/strong> Monday, December 9, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Paulie’s Pickling is a small, Cal/Jewish deli that resides within a co-op of gourmet food purveyors in the heart of Bernal Heights. This sunny hilltop neighborhood has a laid back vibe with a variety of restaurants and a few small shops. Holly Park is nearby for eating your lunch, but otherwise seating within the marketplace is limited to a small bench inside by the front window and another one outside. \u003c/p>\n\u003cp>Paulie’s is not just about the pickles, although that is a draw. Prior to opening the deli in April 2010, the couple who owns the space had spent months attempting to replicate the pickles of their youth on the east coast. They use farm fresh cucumbers (with the all-important bumps) resulting in a perfect bite. The brine combinations provide an excellent zesty tang that goes well with the hearty, juicy sandwiches. Beyond the standard pickle, you’ll find other seasonal varieties from carrot and cauliflower to green bean and jalapeno, all available in mason jars to take home. \u003c/p>\n\u003cp>The sandwich selection makes this an authentic Jewish deli worthy of the designation. No standard turkey, ham or roast beef here. If you are at all squeamish about chopped liver or smoked white fish, this may not be your place. But if you’re hankering a craving for an overstuffed braised brisket Reuben, “not from a can” tuna melt (they use fresh albacore), egg salad or house cured lox, with a pickle on the side, you will not be disappointed. The brisket is tender, lean and flavorful and the tuna light and tasty without a hint of fishiness. If you’re seeking lighter fare, 3 to 4 fresh salads are offered daily \u003c/p>\n\u003cp>And a Jewish deli wouldn’t be complete without bagels, highlighted by house made schmears like spicy veggie, lox and caper. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For thirst quenching, the homemade drinks are hard to resist. Try a Chocolate or Vanilla Egg Cream or a Honey Cardamom or Orange Vanilla Soda. Maybe they’re not the perfect flavor compliment to this savory deli fare, but Paulie’s stays true to tradition. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Angela:\u003c/strong> \"A definite must have is the Tuna Melt made with fresh albacore tuna! The sandwich was big, toasty and delicious.\"\u003cbr />\u003cstrong>Matt:\u003c/strong> \"The meat was tender and moist yet a tad under seasoned. But when eaten together with the other ingredients, it was a satisfying and hearty meal.\" \u003cbr />\u003cstrong>Leanne:\u003c/strong> \"They use farm fresh cucumbers (with the all-important bumps) resulting in a perfect bite.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Paulie’s Pickling: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10628\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/angela-chavez125x125.jpg\" alt=\"Angela Chavez\" title=\"Angela Chavez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Angela\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paulie’s Pickling\u003cbr>\n\u003cstrong>Reviewed Paulie’s Pickling:\u003c/strong> Friday, November 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Paulie’s Pickling is located at 331 Cortland Street, which has a variety of small businesses that I find great! Walking in, there’s a fun, family-friendly vibe, and a bright and airy feeling with the aroma of great food. The owners Liz and Paul are so informative about what they do and take lots of pride in their products. Ask for a sample or two and they’ll let you taste them all. Hands down they are great at what they do! They are the best pickles I’ve ever had! They also have lots of seasonal vegetables that they pickle, and Liz is well known for her house made Gravlax. She has a great rub for the salmon. I’ve bought her rub and used it to season my chicken for the grill and it was a home run! \u003c/p>\n\u003cp>The deli has so much to offer from smoked white fish to chicken liver spread to incredible sandwiches. A definite must have is the Tuna Melt made with fresh albacore tuna! The sandwich was big, toasty and delicious. I added their house made jalapeños on my tuna melt which was a great decision. We also ordered a Brisket Reuben; this has to be the number one seller because it was one of the best sandwiches I’ve ever had. Tender brisket with house made sauerkraut and lots of house made Russian dressing! \u003c/p>\n\u003cp>But let’s not forget about their beverages. Handmade sodas, yes please! The honey cardamom is so refreshing and east coast egg creams are to die for! If you’re from the east coast then you’re in for a treat and if you’ve never had an egg cream you have to try one. It’s chocolate or vanilla milk that’s given a shot of soda water! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Parking isn’t a problem as the neighborhood is tuck away from the hustle and bustle of the city. Holly Park is 1 block up from Paulie’s Pickling with lots of picnic tables and a 360 degree view of the city, which makes it a great picnic spot. \u003c/p>\n\u003cp>This place is a gem. I can go there for a simple snack, or a great lunch, and I’ve also catered a party with their goodies. But with all that they do, it’s all about those great pickles!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-hurwitz125x125.jpg\" alt=\"Matt Hurwitz\" title=\"Matt Hurwitz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Address Announcer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zut! On Fourth\u003cbr>\n\u003cstrong>Reviewed Paulie’s Pickling:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Finding a good Jewish deli in San Francisco, let alone the Bay Area, is like finding a good BBQ restaurant…there never seems to be enough of them and when one opens, you’ll do whatever you can to try it out. It can also be subjective in that many things on the menu, from the meats to the sides to the desserts, are prepared in an individual and personalized way. What may be the greatest tasting creation in the world might leave others only moderately impressed. And that’s the feeling that sums up the experience I had at Paulie’s Pickling. \u003c/p>\n\u003cp>I chose one of their brisket sandwiches (there are two on the menu). The Reuben ($11) had a sufficient amount of meat topped off with their homemade sauerkraut, Swiss cheese and Russian dressing. It was accompanied by a half of one of their signature pickles. The meat was tender and moist yet a tad under seasoned. But when eaten together with the other ingredients, it was a satisfying and hearty meal. \u003c/p>\n\u003cp>For the side salads, the Grilled Coleslaw seemed heavy on the oil and light on the vinegar and seasoning. While I loved the charred taste of the cabbage, I desperately wanted more acid and salt. The pickled green beans were a great addition to the potato salad, adding some crunch and a little heat. But the potatoes were a bit too firm and dense for my taste, leaving me with a feeling of grainy starch more than anything else. \u003c/p>\n\u003cp>The Coconut Macaroon was probably the biggest disappointment of all the things we tried. Overly sweet from a caramel base, you couldn’t really taste the coconut itself. Thankfully, the Kugel made up for that less than enjoyable experience as it quite possibly was one of the best I’ve ever tasted. \u003c/p>\n\u003cp>Overall, Paulie’s Pickling is a great small business success story in a neighborhood-centric street in the city that I’m sure the locals are happy to have nearby. With brisket, lox, kugel, chopped liver and egg salad all on the menu, it might very well be the next best thing to Grandma’s. I would encourage anyone looking for a new deli to go try them out and decide for yourself. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/leanne-battelle125x125.jpg\" alt=\"Leanne Battelle\" title=\"Leanne Battelle\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Small Business Owner/Blogger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kentfield\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marin Sun Farms Butcher Shop & Restaurant\u003cbr>\n\u003cstrong>Reviewed Paulie’s Pickling:\u003c/strong> Monday, December 9, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Paulie’s Pickling is a small, Cal/Jewish deli that resides within a co-op of gourmet food purveyors in the heart of Bernal Heights. This sunny hilltop neighborhood has a laid back vibe with a variety of restaurants and a few small shops. Holly Park is nearby for eating your lunch, but otherwise seating within the marketplace is limited to a small bench inside by the front window and another one outside. \u003c/p>\n\u003cp>Paulie’s is not just about the pickles, although that is a draw. Prior to opening the deli in April 2010, the couple who owns the space had spent months attempting to replicate the pickles of their youth on the east coast. They use farm fresh cucumbers (with the all-important bumps) resulting in a perfect bite. The brine combinations provide an excellent zesty tang that goes well with the hearty, juicy sandwiches. Beyond the standard pickle, you’ll find other seasonal varieties from carrot and cauliflower to green bean and jalapeno, all available in mason jars to take home. \u003c/p>\n\u003cp>The sandwich selection makes this an authentic Jewish deli worthy of the designation. No standard turkey, ham or roast beef here. If you are at all squeamish about chopped liver or smoked white fish, this may not be your place. But if you’re hankering a craving for an overstuffed braised brisket Reuben, “not from a can” tuna melt (they use fresh albacore), egg salad or house cured lox, with a pickle on the side, you will not be disappointed. The brisket is tender, lean and flavorful and the tuna light and tasty without a hint of fishiness. If you’re seeking lighter fare, 3 to 4 fresh salads are offered daily \u003c/p>\n\u003cp>And a Jewish deli wouldn’t be complete without bagels, highlighted by house made schmears like spicy veggie, lox and caper. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Zut! On Fourth: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10607\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-hurwitz125x125.jpg\" alt=\"Matt Hurwitz\" title=\"Matt Hurwitz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Address Announcer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zut! On Fourth\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Friday, November 29, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>What is no doubt considered a local gem, a gathering place for regulars, family friendly, comfortable and a homey destination on the bustling 4th Street shopping corridor in Berkeley, Zut! brings a taste of the Mediterranean to the East Bay. The menu is a mix of various Mediterranean flavors and American classics presented in a relaxing and comfortable atmosphere, making the short trip across the Bay Bridge from San Francisco worth the time and effort. \u003c/p>\n\u003cp>The starters include a nice selection of Mediterranean favorites including Chilled Gazpacho Soup, Grilled Octopus, Lamb Meatballs and a Meze Plate filled with a variety of classic appetizers. As for the main courses, if it is meat you are craving, you can’t go wrong with the Rotisserie Chicken, Lamb Chops or New York Strip. The fresh fish and pastas are also a great choice for folks that want something a bit lighter or don’t eat meat. And the individual thin crust pizzas are the perfect option if you want something quick and satisfying; much like you would get from a pizzeria in Italy. But don’t expect all the items on the menu to be there each time you come in as the kitchen changes dishes out regularly based on the season and what’s fresh and available from their local suppliers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the savory portion of the menu highlights many aspects of international cuisine, the desserts have more of an American, continental influence and are definitely worth saving room for. The Fresh Fruit Crisp, Chocolate Budino Cake and house made Sorbets are all aptly portioned and delicious. But it’s the Ice Cream Sundae that has us coming back for more, or at least staying for dessert. Made entirely of homemade ingredients, you get the perfect bite of everything in every spoonful. With free parking in back and plenty of meters on the street, their location just off University Avenue and Highway 80 makes access to Zut! a breeze and well worth the trip over from Oakland, San Francisco and beyond.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/angela-chavez125x125.jpg\" alt=\"Angela Chavez\" title=\"Angela Chavez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Angela\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paulie’s Pickling\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Wednesday, December 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have to start out by saying what a great restaurant! The paintings on the walls, the velvet lined seats, and the beautiful chandeliers were just some of what to look at because it’s endless! \u003c/p>\n\u003cp>Service was impeccable. He was very attentive and great to talk to about Chef Jim Wimborough and his food. I thought that there was such care to the menu and the use of great products were impressive. We almost ordered everything on the menu! We started with a cocktail called Philanthropist: bourbon, absinthe, gum syrup, lemon and orange bitters. We also had a good, light, drinkable Pinot Noir from Russian River Valley called Stompin Girl and a nice 2006 White Rock Cabernet Sauvignon. My son had a Mexican Coke and a really interesting Lurisia Chinotto Soda which was really good and totally different. \u003c/p>\n\u003cp>Our entrees were great. If you want the perfect burger look no further. The fresh Ground Beef Burger with aged white cheddar was juicy and bold in flavor! It comes with best French fries ever! Totally addictive! We also had the Halibut with Manila clams, Yukon potatoes, fennel, tomato, aioli, and served in a delicate saffron broth. I ordered the Rib Eye Steak medium, but it came well done. The server was super cool, sent it back and it came back with the perfect temperature and juicy! It came with tender greens that seriously melted in your mouth. The JOJO Potatoes were giant wedges that were perfectly crispy and fluffy in the center, and seasoned nicely, except I could have done without the lemon.\u003c/p>\n\u003cp>This was a great experience. Chef has a creative, well thought out menu and I look forward to going there again and hopefully soon.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/leanne-battelle125x125.jpg\" alt=\"Leanne Battelle\" title=\"Leanne Battelle\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Small Business Owner/Blogger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kentfield\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marin Sun Farms Butcher Shop & Restaurant\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>4th Street in West Berkeley is an excellent location for walking, shopping and eating any time of year, but on an evening during the holidays, it has a festive, movie-set appeal. A tunnel of lights sparkle over the tree lined street and you’ll find Zut! right in the center of it all. The laid-back ambiance and warm, friendly service make it well suited for a stop to recharge with a libation and a casual meal.\u003c/p>\n\u003cp>Overall though, Zut! lacks identity. It makes an attempt at creatively crafted dishes, but they miss the mark. For a unique and pricey dining experience, there are too many restaurants in the Bay Area to compete with. The starters, salads, pizzas and burger are decent and well-priced and a better fit for the ambiance. The restaurant should focus on expanding and perfecting that portion of the menu and doing away with the more fanciful fare.\u003c/p>\n\u003cp>For a winning dish, don’t miss the Brussels Sprouts. Whether you’re on the side of embracing or abhorring them, you’ll find yourself delighting in their preparation or with a fine opportunity to change your mind. Lightly fried in canola oil, they have a slight crunch with a soft give. The flavor combination of garlic, bacon and parmesan with a lemon in a cheesecloth sack for squeezing on the top makes them fairly irresistible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With a few menu tweaks in the kitchen, this location could become a sought after respite from the bustle and charm of 4th Street.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zut! On Fourth: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10607\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-hurwitz125x125.jpg\" alt=\"Matt Hurwitz\" title=\"Matt Hurwitz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Address Announcer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zut! On Fourth\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Friday, November 29, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>What is no doubt considered a local gem, a gathering place for regulars, family friendly, comfortable and a homey destination on the bustling 4th Street shopping corridor in Berkeley, Zut! brings a taste of the Mediterranean to the East Bay. The menu is a mix of various Mediterranean flavors and American classics presented in a relaxing and comfortable atmosphere, making the short trip across the Bay Bridge from San Francisco worth the time and effort. \u003c/p>\n\u003cp>The starters include a nice selection of Mediterranean favorites including Chilled Gazpacho Soup, Grilled Octopus, Lamb Meatballs and a Meze Plate filled with a variety of classic appetizers. As for the main courses, if it is meat you are craving, you can’t go wrong with the Rotisserie Chicken, Lamb Chops or New York Strip. The fresh fish and pastas are also a great choice for folks that want something a bit lighter or don’t eat meat. And the individual thin crust pizzas are the perfect option if you want something quick and satisfying; much like you would get from a pizzeria in Italy. But don’t expect all the items on the menu to be there each time you come in as the kitchen changes dishes out regularly based on the season and what’s fresh and available from their local suppliers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the savory portion of the menu highlights many aspects of international cuisine, the desserts have more of an American, continental influence and are definitely worth saving room for. The Fresh Fruit Crisp, Chocolate Budino Cake and house made Sorbets are all aptly portioned and delicious. But it’s the Ice Cream Sundae that has us coming back for more, or at least staying for dessert. Made entirely of homemade ingredients, you get the perfect bite of everything in every spoonful. With free parking in back and plenty of meters on the street, their location just off University Avenue and Highway 80 makes access to Zut! a breeze and well worth the trip over from Oakland, San Francisco and beyond.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/angela-chavez125x125.jpg\" alt=\"Angela Chavez\" title=\"Angela Chavez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Angela\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paulie’s Pickling\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Wednesday, December 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have to start out by saying what a great restaurant! The paintings on the walls, the velvet lined seats, and the beautiful chandeliers were just some of what to look at because it’s endless! \u003c/p>\n\u003cp>Service was impeccable. He was very attentive and great to talk to about Chef Jim Wimborough and his food. I thought that there was such care to the menu and the use of great products were impressive. We almost ordered everything on the menu! We started with a cocktail called Philanthropist: bourbon, absinthe, gum syrup, lemon and orange bitters. We also had a good, light, drinkable Pinot Noir from Russian River Valley called Stompin Girl and a nice 2006 White Rock Cabernet Sauvignon. My son had a Mexican Coke and a really interesting Lurisia Chinotto Soda which was really good and totally different. \u003c/p>\n\u003cp>Our entrees were great. If you want the perfect burger look no further. The fresh Ground Beef Burger with aged white cheddar was juicy and bold in flavor! It comes with best French fries ever! Totally addictive! We also had the Halibut with Manila clams, Yukon potatoes, fennel, tomato, aioli, and served in a delicate saffron broth. I ordered the Rib Eye Steak medium, but it came well done. The server was super cool, sent it back and it came back with the perfect temperature and juicy! It came with tender greens that seriously melted in your mouth. The JOJO Potatoes were giant wedges that were perfectly crispy and fluffy in the center, and seasoned nicely, except I could have done without the lemon.\u003c/p>\n\u003cp>This was a great experience. Chef has a creative, well thought out menu and I look forward to going there again and hopefully soon.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/leanne-battelle125x125.jpg\" alt=\"Leanne Battelle\" title=\"Leanne Battelle\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Small Business Owner/Blogger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kentfield\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marin Sun Farms Butcher Shop & Restaurant\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>4th Street in West Berkeley is an excellent location for walking, shopping and eating any time of year, but on an evening during the holidays, it has a festive, movie-set appeal. A tunnel of lights sparkle over the tree lined street and you’ll find Zut! right in the center of it all. The laid-back ambiance and warm, friendly service make it well suited for a stop to recharge with a libation and a casual meal.\u003c/p>\n\u003cp>Overall though, Zut! lacks identity. It makes an attempt at creatively crafted dishes, but they miss the mark. For a unique and pricey dining experience, there are too many restaurants in the Bay Area to compete with. The starters, salads, pizzas and burger are decent and well-priced and a better fit for the ambiance. The restaurant should focus on expanding and perfecting that portion of the menu and doing away with the more fanciful fare.\u003c/p>\n\u003cp>For a winning dish, don’t miss the Brussels Sprouts. Whether you’re on the side of embracing or abhorring them, you’ll find yourself delighting in their preparation or with a fine opportunity to change your mind. Lightly fried in canola oil, they have a slight crunch with a soft give. The flavor combination of garlic, bacon and parmesan with a lemon in a cheesecloth sack for squeezing on the top makes them fairly irresistible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With a few menu tweaks in the kitchen, this location could become a sought after respite from the bustle and charm of 4th Street.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Marin Sun Farms Butcher Shop & Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10619\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/leanne-battelle125x125.jpg\" alt=\"Leanne Battelle\" title=\"Leanne Battelle\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Small Business Owner/Blogger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kentfield\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marin Sun Farms Butcher Shop & Restaurant\u003cbr>\n\u003cstrong>Reviewed Marin Sun Farms Butcher Shop & Restaurant:\u003c/strong> Saturday, November 23, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Among the many restaurants promoting a farm-to-table menu, Marin Sun Farms stands out as the real deal. It’s located at the gateway to Point Reyes National Seashore and is an excellent place to fill up before a day of outdoor pursuits. Owner David Evans, a 4th generation cattle rancher, and his food shed co-producers follow sustainable farming practices and provide their customers with the highest quality grass-fed and pasture raised meats.\u003c/p>\n\u003cp>What you might not expect in entering a restaurant that’s also a butcher shop is a bright, clean, appealing space with an open kitchen and small bar area offering local beer and wine. You can choose table service inside where you’ll find the servers knowledgeable, efficient and eager to please. But if you’re in a hurry, you can order your food to go and bring it out to a picnic table on the grass. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For starters, the Brussels Sprouts or Kale fried in pork lard and served with a side of aioli are mouthwatering and not to be missed. Or try the tasty Chicken Wings. \u003c/p>\n\u003cp>As for the main dish, burgers dominate the menu and include beef, lamb, goat and chicken, each prepared with a different combination of toppings. For example, the Goat Burger includes Chenel chevre, shiitake mushrooms and caramelized onions. If you’re lucky, they’ll be offering their special beef blend of dry-aged Prime Rib and New York strip. With a side of crispy french fries, onion rings or sweet roots, it’s a filling and very satisfying meal.\u003c/p>\n\u003cp>If you’re not in the mood for a burger, go all out and select a cut of meat from the well-stocked butcher case and the chef will cook it to your specifications. Cost is price-per-pound plus $12, but like the rest of the menu, it’s an equal match with the quality. \u003c/p>\n\u003cp>If you want to go on the lighter side, try the Crispy Chopped Salad with bacon, Point Reyes blue cheese and apples. Or the daily soup with an outstanding flavor that comes from a stock that the chef meticulously creates in a multi-step process. This is a place to go hungry and stay a while to enjoy a pasture to table meal and a cold beer on a hay bale.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-hurwitz125x125.jpg\" alt=\"Matt Hurwitz\" title=\"Matt Hurwitz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Address Announcer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zut! On Fourth\u003cbr>\n\u003cstrong>Reviewed Marin Sun Farms Butcher Shop & Restaurant:\u003c/strong> Saturday, December 14, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Just off Highway 1 as you drive through Pt. Reyes lies a butcher shop selling some of the freshest tasting meat you’ll find in the Bay Area. Not wanting to cook it yourself? No worries, they have a little restaurant inside where you can experience what being a carnivore is really like. \u003c/p>\n\u003cp>On our lunchtime visit, we sampled the Goat Burger and Fried Chicken Sandwich. The goat patty, ordered and served medium, was surprisingly moist and juicy. Eaten by itself, the goat meat indeed tasted like goat: grassy, a little funky and almost game-like. But when eaten all together with the toppings-chevre cheese, shiitake mushrooms and caramelized onions-it was a delicious combination of flavors. As for the chicken, it was a plump breast overflowing from the sliced sourdough bread. Topped by jalapeno slaw and garlic aioli, each bite was crunchy, juicy, creamy and zesty. Portion size was sufficient and the sandwiches were filling. Each is served with a side of their house salad. If french fries are desired instead, there is an additional $2.50 surcharge. While not necessarily a ‘bargain bite,’ the $14-16 price was decent considering the quality of the ingredients. \u003c/p>\n\u003cp>Even though my visit there was during the lunch hour, if I were to return in the evening for dinner, I would likely select a burger or sandwich once again. The reason: the other choice on the menu is Steak Frites, where you select one of 12 different cuts of meat among four different proteins: beef, pork, lamb and goat. You pay the advertised price per pound as listed in the adjoining butcher display case, plus an additional $12. At $20 a pound, some of these selections will cost you $32.00 a plate. \u003c/p>\n\u003cp>If you are like me and are seeking unique and somewhat healthier meat-based food options when dining out, then Marin Suns Farms just might be a good spot to experience firsthand. The quality ingredients speak for themselves and the butcher shop can give you a wide variety of different meats to take home to cook for yourself. Just don’t expect to pay regular supermarket prices. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/angela-chavez125x125.jpg\" alt=\"Angela Chavez\" title=\"Angela Chavez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Angela\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paulie’s Pickling\u003cbr>\n\u003cstrong>Reviewed Marin Sun Farms Butcher Shop & Restaurant:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Driving across the Golden Gate Bridge to Marin Sun Farms was life changing! Breathtaking views had me wanting to move there! Marin Sun Farms is a small, cute restaurant that also has an impressive butcher market. Great looking steaks and sausages and much much more. They also have a freezer filled with ready-to-go items too, like sauces, stocks, and sausages. It had me thinking of picking up something for dinner before leaving.\u003c/p>\n\u003cp>Our waiter was great! Really nice guy. Our waiter was so informative, he really guided us through their selection of wine. The service was friendly and fast. There was no waiting. I was inspired to have something different so I went for the goat burger! I started with a salad of arugula, beets, Point Reyes blue cheese and candied pecans with a balsamic vinaigrette which was good. The beets were a little large but the portion was huge and the price was right. Next we had their Brussels Sprouts which were incredible! Lots of flavor fried and not oily drizzled with aioli and showered with parmesan cheese! My Goat Burger was well thought out. Goat burger with goat cheese, sweet caramelized onions and roasted mushrooms on a brioche bun, simply perfection! We also had the Lamb Burger with lamb bacon, manchego cheese, and chimichurri sauce. These guys know what they’re doing, that’s for sure. Those were perfect burgers! One thing I wasn’t crazy about was the french fries. The fries were not crispy, but the beer battered rosemary onion rings were awesome, which made up for the crispy treat I craved for.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To my surprise, I was treated with a sample from the chefs who were adding a Rosemary Porchetta Sandwich with apple chutney on focaccia bread to the menu. I can’t stop thinking of how amazing that sample was! I have to go back for that sandwich! This place is small and cozy with incredible food with big bold flavor and wine that paired the menu perfectly. You just can’t miss. I love this place! Over all, great service, great wine, fresh products, great prices, and generous portions. I loved my day at Marin Sun Farms. I can’t wait to do it again and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Marin Sun Farms Butcher Shop & Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10619\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/leanne-battelle125x125.jpg\" alt=\"Leanne Battelle\" title=\"Leanne Battelle\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Small Business Owner/Blogger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kentfield\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marin Sun Farms Butcher Shop & Restaurant\u003cbr>\n\u003cstrong>Reviewed Marin Sun Farms Butcher Shop & Restaurant:\u003c/strong> Saturday, November 23, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Among the many restaurants promoting a farm-to-table menu, Marin Sun Farms stands out as the real deal. It’s located at the gateway to Point Reyes National Seashore and is an excellent place to fill up before a day of outdoor pursuits. Owner David Evans, a 4th generation cattle rancher, and his food shed co-producers follow sustainable farming practices and provide their customers with the highest quality grass-fed and pasture raised meats.\u003c/p>\n\u003cp>What you might not expect in entering a restaurant that’s also a butcher shop is a bright, clean, appealing space with an open kitchen and small bar area offering local beer and wine. You can choose table service inside where you’ll find the servers knowledgeable, efficient and eager to please. But if you’re in a hurry, you can order your food to go and bring it out to a picnic table on the grass. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For starters, the Brussels Sprouts or Kale fried in pork lard and served with a side of aioli are mouthwatering and not to be missed. Or try the tasty Chicken Wings. \u003c/p>\n\u003cp>As for the main dish, burgers dominate the menu and include beef, lamb, goat and chicken, each prepared with a different combination of toppings. For example, the Goat Burger includes Chenel chevre, shiitake mushrooms and caramelized onions. If you’re lucky, they’ll be offering their special beef blend of dry-aged Prime Rib and New York strip. With a side of crispy french fries, onion rings or sweet roots, it’s a filling and very satisfying meal.\u003c/p>\n\u003cp>If you’re not in the mood for a burger, go all out and select a cut of meat from the well-stocked butcher case and the chef will cook it to your specifications. Cost is price-per-pound plus $12, but like the rest of the menu, it’s an equal match with the quality. \u003c/p>\n\u003cp>If you want to go on the lighter side, try the Crispy Chopped Salad with bacon, Point Reyes blue cheese and apples. Or the daily soup with an outstanding flavor that comes from a stock that the chef meticulously creates in a multi-step process. This is a place to go hungry and stay a while to enjoy a pasture to table meal and a cold beer on a hay bale.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-hurwitz125x125.jpg\" alt=\"Matt Hurwitz\" title=\"Matt Hurwitz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Address Announcer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zut! On Fourth\u003cbr>\n\u003cstrong>Reviewed Marin Sun Farms Butcher Shop & Restaurant:\u003c/strong> Saturday, December 14, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Just off Highway 1 as you drive through Pt. Reyes lies a butcher shop selling some of the freshest tasting meat you’ll find in the Bay Area. Not wanting to cook it yourself? No worries, they have a little restaurant inside where you can experience what being a carnivore is really like. \u003c/p>\n\u003cp>On our lunchtime visit, we sampled the Goat Burger and Fried Chicken Sandwich. The goat patty, ordered and served medium, was surprisingly moist and juicy. Eaten by itself, the goat meat indeed tasted like goat: grassy, a little funky and almost game-like. But when eaten all together with the toppings-chevre cheese, shiitake mushrooms and caramelized onions-it was a delicious combination of flavors. As for the chicken, it was a plump breast overflowing from the sliced sourdough bread. Topped by jalapeno slaw and garlic aioli, each bite was crunchy, juicy, creamy and zesty. Portion size was sufficient and the sandwiches were filling. Each is served with a side of their house salad. If french fries are desired instead, there is an additional $2.50 surcharge. While not necessarily a ‘bargain bite,’ the $14-16 price was decent considering the quality of the ingredients. \u003c/p>\n\u003cp>Even though my visit there was during the lunch hour, if I were to return in the evening for dinner, I would likely select a burger or sandwich once again. The reason: the other choice on the menu is Steak Frites, where you select one of 12 different cuts of meat among four different proteins: beef, pork, lamb and goat. You pay the advertised price per pound as listed in the adjoining butcher display case, plus an additional $12. At $20 a pound, some of these selections will cost you $32.00 a plate. \u003c/p>\n\u003cp>If you are like me and are seeking unique and somewhat healthier meat-based food options when dining out, then Marin Suns Farms just might be a good spot to experience firsthand. The quality ingredients speak for themselves and the butcher shop can give you a wide variety of different meats to take home to cook for yourself. Just don’t expect to pay regular supermarket prices. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/angela-chavez125x125.jpg\" alt=\"Angela Chavez\" title=\"Angela Chavez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Angela\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paulie’s Pickling\u003cbr>\n\u003cstrong>Reviewed Marin Sun Farms Butcher Shop & Restaurant:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Driving across the Golden Gate Bridge to Marin Sun Farms was life changing! Breathtaking views had me wanting to move there! Marin Sun Farms is a small, cute restaurant that also has an impressive butcher market. Great looking steaks and sausages and much much more. 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We also had the Lamb Burger with lamb bacon, manchego cheese, and chimichurri sauce. These guys know what they’re doing, that’s for sure. Those were perfect burgers! One thing I wasn’t crazy about was the french fries. The fries were not crispy, but the beer battered rosemary onion rings were awesome, which made up for the crispy treat I craved for.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To my surprise, I was treated with a sample from the chefs who were adding a Rosemary Porchetta Sandwich with apple chutney on focaccia bread to the menu. I can’t stop thinking of how amazing that sample was! I have to go back for that sandwich! This place is small and cozy with incredible food with big bold flavor and wine that paired the menu perfectly. You just can’t miss. I love this place! Over all, great service, great wine, fresh products, great prices, and generous portions. I loved my day at Marin Sun Farms. I can’t wait to do it again and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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