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"content": "\u003cp>\u003cstrong>Perbacco: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10477\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Perbacco:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Perbacco is arguably one of the finest Italian restaurants outside of Italy. With proprietor Umberto Gibin running the dining room and his chef partner, Staffan Terje, commanding the kitchen, the duo brings to San Francisco an authentic, first class taste of Northern Italy. From the moment you enter this contemporary dining room, stylish but comfortable, you literally feel transported to a dining room in Milan – exposed brick walls, luscious red leather banquettes, a grand, vibrant bar upon entry. The place bustles with financial district energy from lunch to dinner. \u003c/p>\n\u003cp>While the classic architectural aesthetic and the buzz in the dining room sets the tone, extraordinary Italian food and impeccable service is the star of this restaurant. One should not visit Perbacco without staring a meal with a selection of their Salumi Peimontesi – house cured salami and meats. Their house made pastas are so special that often times I order a plate to share with my dining partner as an “intermezzo” between appetizers and entrees, though some of those dishes can certainly be made a complete meal. Perbacco’s Pappardelle pasta with slow cooked short rib ragu and grated fresh horseradish is extraordinary. I’ve also had their Spinach Pasta Rags “Stracci” with Devil’s Gulch Ranch Rabbit and Chestnut Ragu. A great fall dish! We finished our meals with a Burnt Caramel Gelato, which I can still taste, and an interesting Fall Fruit Turnover with marinated blackberries and a brown sugar crumble. Divine and perfect!\u003c/p>\n\u003cp>What sets Perbacco apart from many other excellent Italian restaurants in America is their extraordinary tableside service. It all must stem from Umberto Gibin’s amazing history in the Bay Area food scene (Poggio, Scala’s, Stars) as the team of service professionals he has assembled, from servers to the wine sommelier team, is as first rate as they come. During our dinner visit, service was spot on, doting, professional and certainly enhanced the outstanding food. And that is what separates Perbacco from the rest of the pack: when a restaurant can deliver outstanding food from its kitchen with as much passion and elegance presented tableside, the experience elevates itself to the pantheon of classics.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Perbacco:\u003c/strong> Monday, December 9, 2013\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Perbacco is conveniently located in downtown San Francisco. If visiting after business hours, parking will be accessible. Host was courteous and we were seated within 5 minutes of our reservation’s time slot. Upon being seated, we were surprised to see just how close the tables were placed next to other seated guests. The noise level was remarkably loud and very hard to hear the conversation coming from among our own table. We were, however, greeted with a lovely smile from our server and a dish of sweet breadsticks accompanied by a small dish of salsa verde. After finishing the breadsticks we requested sour dough bread (by request only) which was served prompt and with sweet butter. The sourdough was hard to the outer touch (my preference) but very soft and fresh in its core. \u003c/p>\n\u003cp>After studying the menu for a bit, we decided to order as an appetizer: the Fritto Misto Rock Shrimp. This dish (easily shared by two) is deep-fried to perfection in a golden buttermilk batter accompanied by an assortment of mixed vegetables such as fennel, olives, waxed beans and, an added bonus, large seasoned rock shrimp, not to mention the lemon aioli dipping sauce complimented the dish perfectly. We then decided to venture out and try the Wild Mushrooms Passato/Black Truffle Mascarpone Soup. Although the presentation was beautifully done, this was not our favorite dish. It was served lukewarm and due to our naiveté of the menu, we did not expect it to be pureed. I ordered the Seared Sea Scallops, and although presentation was pleasing to the eye, my hunger level preferred a tad bit more. This dish was served in an herb aioli sauce and seared perfectly. The scallops were tender and moist; however, with a quantity of only 3, one can only be left with an unfulfilled desire for more. \u003c/p>\n\u003cp>Perbacco has the feel of a business office versus that of a quiet Italian restaurant. Though a novice of Italian dining, the menu was not user friendly and very complicated, thus making it difficult to order. Unfortunately, this would NOT be my TOP pick, and in my opinion not very economical. Your bang for your buck stops here. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Perbacco:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Perbacco is easy to get to and parking is good all around, but adds to your bill. BART access is a couple of blocks away from the Embarcadero Station. \u003c/p>\n\u003cp>The atmosphere is pleasant, with contemporary décor and a few photographs of landscapes that appear to be in wine country and presents a fine dining feel. The noise level seems normal for any restaurant. Umberto is the owner and Brick is the manager who’s friendly and eager to please his customers at the restaurant. The serving staff is attentive without being a hovering servant and knowledgeable of the ingredients within the menu dishes. The menu changes daily and gives Chef Terje use of the seasonal food available in SF Bay Area. And finally, the service was timely with dinner plated and served hot and within 20-25 minutes. Water and bread were replenished without waving down the server. \u003c/p>\n\u003cp>The food presentations are done well, appetizing and the portions were satisfying without over indulging. The Pork Shoulder was moist, tender and yet browned with a crisp outer layer. The cabbage (which I normally don’t go out of my way to eat, much less order) was just the right choice to compliment the pork without overpowering the meat flavors. The appetizer salad was a mix of fresh vegetables, Buratta cheese, pomegranate, mini turnips, asparagus and lettuce with radishes and a dressing which was subtle in flavor, which ultimately enhanced the vegetables flavors. \u003c/p>\n\u003cp>The Hazelnut Cake had a great white chocolate hazelnut sauce and the cinnamon pears were light along with the pear sorbet being a great finishing touch (could have been twice as much without over doing it from the small teaspoon amount given). The cake could have used more sauce, being a bit dry. The sauce and sorbet were the highlights of the hazelnut cake and could use more moisture due to the cake’s dryness. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The dinner wine list looked plentiful and I chose a rich dry red Italian wine that had a deep rich flavor of oak and went well with the pork shoulder main course. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Perbacco: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10477\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Perbacco:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Perbacco is arguably one of the finest Italian restaurants outside of Italy. With proprietor Umberto Gibin running the dining room and his chef partner, Staffan Terje, commanding the kitchen, the duo brings to San Francisco an authentic, first class taste of Northern Italy. From the moment you enter this contemporary dining room, stylish but comfortable, you literally feel transported to a dining room in Milan – exposed brick walls, luscious red leather banquettes, a grand, vibrant bar upon entry. The place bustles with financial district energy from lunch to dinner. \u003c/p>\n\u003cp>While the classic architectural aesthetic and the buzz in the dining room sets the tone, extraordinary Italian food and impeccable service is the star of this restaurant. One should not visit Perbacco without staring a meal with a selection of their Salumi Peimontesi – house cured salami and meats. Their house made pastas are so special that often times I order a plate to share with my dining partner as an “intermezzo” between appetizers and entrees, though some of those dishes can certainly be made a complete meal. Perbacco’s Pappardelle pasta with slow cooked short rib ragu and grated fresh horseradish is extraordinary. I’ve also had their Spinach Pasta Rags “Stracci” with Devil’s Gulch Ranch Rabbit and Chestnut Ragu. A great fall dish! We finished our meals with a Burnt Caramel Gelato, which I can still taste, and an interesting Fall Fruit Turnover with marinated blackberries and a brown sugar crumble. Divine and perfect!\u003c/p>\n\u003cp>What sets Perbacco apart from many other excellent Italian restaurants in America is their extraordinary tableside service. It all must stem from Umberto Gibin’s amazing history in the Bay Area food scene (Poggio, Scala’s, Stars) as the team of service professionals he has assembled, from servers to the wine sommelier team, is as first rate as they come. During our dinner visit, service was spot on, doting, professional and certainly enhanced the outstanding food. And that is what separates Perbacco from the rest of the pack: when a restaurant can deliver outstanding food from its kitchen with as much passion and elegance presented tableside, the experience elevates itself to the pantheon of classics.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Perbacco:\u003c/strong> Monday, December 9, 2013\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>Perbacco is conveniently located in downtown San Francisco. If visiting after business hours, parking will be accessible. Host was courteous and we were seated within 5 minutes of our reservation’s time slot. Upon being seated, we were surprised to see just how close the tables were placed next to other seated guests. The noise level was remarkably loud and very hard to hear the conversation coming from among our own table. We were, however, greeted with a lovely smile from our server and a dish of sweet breadsticks accompanied by a small dish of salsa verde. After finishing the breadsticks we requested sour dough bread (by request only) which was served prompt and with sweet butter. The sourdough was hard to the outer touch (my preference) but very soft and fresh in its core. \u003c/p>\n\u003cp>After studying the menu for a bit, we decided to order as an appetizer: the Fritto Misto Rock Shrimp. This dish (easily shared by two) is deep-fried to perfection in a golden buttermilk batter accompanied by an assortment of mixed vegetables such as fennel, olives, waxed beans and, an added bonus, large seasoned rock shrimp, not to mention the lemon aioli dipping sauce complimented the dish perfectly. We then decided to venture out and try the Wild Mushrooms Passato/Black Truffle Mascarpone Soup. Although the presentation was beautifully done, this was not our favorite dish. It was served lukewarm and due to our naiveté of the menu, we did not expect it to be pureed. I ordered the Seared Sea Scallops, and although presentation was pleasing to the eye, my hunger level preferred a tad bit more. This dish was served in an herb aioli sauce and seared perfectly. The scallops were tender and moist; however, with a quantity of only 3, one can only be left with an unfulfilled desire for more. \u003c/p>\n\u003cp>Perbacco has the feel of a business office versus that of a quiet Italian restaurant. Though a novice of Italian dining, the menu was not user friendly and very complicated, thus making it difficult to order. Unfortunately, this would NOT be my TOP pick, and in my opinion not very economical. Your bang for your buck stops here. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Perbacco:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Perbacco is easy to get to and parking is good all around, but adds to your bill. BART access is a couple of blocks away from the Embarcadero Station. \u003c/p>\n\u003cp>The atmosphere is pleasant, with contemporary décor and a few photographs of landscapes that appear to be in wine country and presents a fine dining feel. The noise level seems normal for any restaurant. Umberto is the owner and Brick is the manager who’s friendly and eager to please his customers at the restaurant. The serving staff is attentive without being a hovering servant and knowledgeable of the ingredients within the menu dishes. The menu changes daily and gives Chef Terje use of the seasonal food available in SF Bay Area. And finally, the service was timely with dinner plated and served hot and within 20-25 minutes. Water and bread were replenished without waving down the server. \u003c/p>\n\u003cp>The food presentations are done well, appetizing and the portions were satisfying without over indulging. The Pork Shoulder was moist, tender and yet browned with a crisp outer layer. The cabbage (which I normally don’t go out of my way to eat, much less order) was just the right choice to compliment the pork without overpowering the meat flavors. The appetizer salad was a mix of fresh vegetables, Buratta cheese, pomegranate, mini turnips, asparagus and lettuce with radishes and a dressing which was subtle in flavor, which ultimately enhanced the vegetables flavors. \u003c/p>\n\u003cp>The Hazelnut Cake had a great white chocolate hazelnut sauce and the cinnamon pears were light along with the pear sorbet being a great finishing touch (could have been twice as much without over doing it from the small teaspoon amount given). The cake could have used more sauce, being a bit dry. The sauce and sorbet were the highlights of the hazelnut cake and could use more moisture due to the cake’s dryness. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The dinner wine list looked plentiful and I chose a rich dry red Italian wine that had a deep rich flavor of oak and went well with the pork shoulder main course. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Fredericos Tapas & Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10499\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Federicos Tapas and Wine Bar is by far the BEST tapas bar in town. The service is always warm and consistent. Everyone is always greeted with a hello and a hug. They are attentive and friendly. The portions are adequately priced and with excellent customer service.\u003c/p>\n\u003cp>Rico and Kiko are brothers and owners. They are natives of Venezuela. Dining there gives you the true feeling of South America; the music, art, decor, ambiance and food are all just excellent. Each dish is beautifully prepared and filling. You can taste all of the fresh herbs and spices. The Chilean Sea Bass is mind-blowing delicious and melts in your mouth. The honey Dijon glaze is light and tasty. By far the best Sea Bass I’ve ever had. The Chicken Mole Taco are seasoned to perfection with tender strips of chicken drizzled with a chocolate mole sauce served on a mini corn handmade tortilla. The menu has a large variety of dishes to choose from; my favorite dishes range from $4 to $12. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They are famous for their white and red sangria, a full service bar with wine selections from all over the world and dishes from all continents. Lastly, don’t forget the Tiramisu; it’s light, fluffy, and moist and melts in your mouth (yum-yum). \u003c/p>\n\u003cp>Federicos Tapas and Wine Bar is conveniently located at the heart of Union City. This is a one stop shopping center for the entire family, date night or simply enjoying an evening of pure pleasure. It’s in the Gatehouse Shopping Center close to the movie theatre, Starbucks, iFly, shopping, entertainment and much more. It’s a true hidden gem and worth every penny.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Sunday, December 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Feredicos Tapas and Wine Bar is a cute neighborhood restaurant located in Union City. While it is part of a larger strip mall, the space does have a little feeling of independence from the neighboring store fronts and provides an intimate setting. The dining room is quite eclectic, but maybe the décor is part of its neighborhood charm. The café is owned and operated by two brothers, Kiko and Rico, and I found one of them working the kitchen the night my wife and I dined. In general, I would say that this is a decent choice if you are in the immediate area and want very good value for the quality and quantity of food received. It is certainly not a destination meal per se, but its diverse menu and inexpensive price point would make this a nice place to stop by after shopping or if you lived in the immediate area.\u003c/p>\n\u003cp>The food, in general, is satisfactory enough. Portions are generous given the very reasonable pricing and friendly service. The standouts during our dinner were the Chicken Mole Tacos and the house made Spinach Ravioli with hand crafted pesto sauce. Both dishes were really excellent. Aside from the two standouts, the other dishes were edible but each suffered from marks off to mediocrity. The Hummus Plate was ample but the grilled Italian flat bread was lukewarm and hard, the hummus quite oily. Flavorful, but just oily. The Chicken Croquette tastes as if they had been prepared and then frozen for far too long. The waiter suggested and we agreed to try the sangria, which was delicious, refreshing and worked nicely with the chicken mole tacos and the pesto raviolis. \u003c/p>\n\u003cp>At $20 per person for dinner, this was a very inexpensive meal given the quantity of food and some of the decent flavors on the menu. But this would not be a place to drive to in an effort to experience California cuisine in the tapas style. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Wednesday, December 4, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Kiko was my server and also a co-owner of Federicos Tapas and Wine Bar. He was very friendly, helpful and attentive while not all over me. The décor is great— like an art gallery with sheet metal sculptures that are whimsically colorful and a Latin theme. Music played in the background and was pleasant while not being too loud. The tables are cloth-covered with the same for napkins and plenty of space between tables, so you don’t feel like you’re squeezing into someone else’s dinner space, thus giving an upscale dining atmosphere though the price point is a bargain. The parking is easy being at a shopping center near the 880 freeway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The food portions were plentiful for the price point and very tasty while creative. I didn’t have to wait for service other than inquiring about the food ingredients, and Kiko brought the food out himself in a timely manner. The Tapas Tacos were street size, but tasty and filling. The meats were cooked so they were tender and juicy with small subtle nuances of lime or cilantro and the tortillas held together. None of the food tastes were overpowering more than any other, thus allowing all the flavors of each ingredient. The Mediterranean Bruschetta was fresh and the shrimp was cooked so it too was tender and juicy. Again, the small subtle tastes of roasted bell pepper and feta cheese came through without masking the flavors of the shrimp.\u003cbr>\n My white wine sangria was tasty with small chopped bits of apple, cucumber and pear which added to a subtle fruity flavor. So, I ordered another. This was one of the better and refreshing sangrias I’ve been served at a restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Fredericos Tapas & Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10499\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Federicos Tapas and Wine Bar is by far the BEST tapas bar in town. The service is always warm and consistent. Everyone is always greeted with a hello and a hug. They are attentive and friendly. The portions are adequately priced and with excellent customer service.\u003c/p>\n\u003cp>Rico and Kiko are brothers and owners. They are natives of Venezuela. Dining there gives you the true feeling of South America; the music, art, decor, ambiance and food are all just excellent. Each dish is beautifully prepared and filling. You can taste all of the fresh herbs and spices. The Chilean Sea Bass is mind-blowing delicious and melts in your mouth. The honey Dijon glaze is light and tasty. By far the best Sea Bass I’ve ever had. The Chicken Mole Taco are seasoned to perfection with tender strips of chicken drizzled with a chocolate mole sauce served on a mini corn handmade tortilla. The menu has a large variety of dishes to choose from; my favorite dishes range from $4 to $12. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They are famous for their white and red sangria, a full service bar with wine selections from all over the world and dishes from all continents. Lastly, don’t forget the Tiramisu; it’s light, fluffy, and moist and melts in your mouth (yum-yum). \u003c/p>\n\u003cp>Federicos Tapas and Wine Bar is conveniently located at the heart of Union City. This is a one stop shopping center for the entire family, date night or simply enjoying an evening of pure pleasure. It’s in the Gatehouse Shopping Center close to the movie theatre, Starbucks, iFly, shopping, entertainment and much more. It’s a true hidden gem and worth every penny.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Sunday, December 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Feredicos Tapas and Wine Bar is a cute neighborhood restaurant located in Union City. While it is part of a larger strip mall, the space does have a little feeling of independence from the neighboring store fronts and provides an intimate setting. The dining room is quite eclectic, but maybe the décor is part of its neighborhood charm. The café is owned and operated by two brothers, Kiko and Rico, and I found one of them working the kitchen the night my wife and I dined. In general, I would say that this is a decent choice if you are in the immediate area and want very good value for the quality and quantity of food received. It is certainly not a destination meal per se, but its diverse menu and inexpensive price point would make this a nice place to stop by after shopping or if you lived in the immediate area.\u003c/p>\n\u003cp>The food, in general, is satisfactory enough. Portions are generous given the very reasonable pricing and friendly service. The standouts during our dinner were the Chicken Mole Tacos and the house made Spinach Ravioli with hand crafted pesto sauce. Both dishes were really excellent. Aside from the two standouts, the other dishes were edible but each suffered from marks off to mediocrity. The Hummus Plate was ample but the grilled Italian flat bread was lukewarm and hard, the hummus quite oily. Flavorful, but just oily. The Chicken Croquette tastes as if they had been prepared and then frozen for far too long. The waiter suggested and we agreed to try the sangria, which was delicious, refreshing and worked nicely with the chicken mole tacos and the pesto raviolis. \u003c/p>\n\u003cp>At $20 per person for dinner, this was a very inexpensive meal given the quantity of food and some of the decent flavors on the menu. But this would not be a place to drive to in an effort to experience California cuisine in the tapas style. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Wednesday, December 4, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Kiko was my server and also a co-owner of Federicos Tapas and Wine Bar. He was very friendly, helpful and attentive while not all over me. The décor is great— like an art gallery with sheet metal sculptures that are whimsically colorful and a Latin theme. Music played in the background and was pleasant while not being too loud. The tables are cloth-covered with the same for napkins and plenty of space between tables, so you don’t feel like you’re squeezing into someone else’s dinner space, thus giving an upscale dining atmosphere though the price point is a bargain. The parking is easy being at a shopping center near the 880 freeway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The food portions were plentiful for the price point and very tasty while creative. I didn’t have to wait for service other than inquiring about the food ingredients, and Kiko brought the food out himself in a timely manner. The Tapas Tacos were street size, but tasty and filling. The meats were cooked so they were tender and juicy with small subtle nuances of lime or cilantro and the tortillas held together. None of the food tastes were overpowering more than any other, thus allowing all the flavors of each ingredient. The Mediterranean Bruschetta was fresh and the shrimp was cooked so it too was tender and juicy. Again, the small subtle tastes of roasted bell pepper and feta cheese came through without masking the flavors of the shrimp.\u003cbr>\n My white wine sangria was tasty with small chopped bits of apple, cucumber and pear which added to a subtle fruity flavor. So, I ordered another. This was one of the better and refreshing sangrias I’ve been served at a restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Old Skool Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10488\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Old Skool Café is a youth run supper club in the Bay View-Hunters Point part of San Francisco. Teresa Goines is the founder who was a former corrections officer out to help young, at-risk adults make positive changes in their lives and in some cases save lives. \u003c/p>\n\u003cp>The servers are attentive without hovering, friendly and quick to be of help with any needs or questions. Chef Kevin has definitely mastered the art of bringing together foods from around the world that complement each other and allow the customer to explore the blending of tastes available from the menu. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My dinner started with a Kale Salad and the Brussels Sprouts topped with Parmigiano cheese. This super food tasted super, since kale can have a bit of a strong taste. The honey Dijon dressing was a great choice to bring the flavors together for this out-of-the-ordinary salad. I had Daniel’s Gumbo for the main dish, which has a nice touch of spicy from the Andouille sausage. The Gumbo also has Dungeness crab that is tender with chicken and shrimp— which was just as tender— over a bed of white rice for a taste of New Orleans in the San Francisco Bay Area.\u003c/p>\n\u003cp>I added a side dish of West African Peanut Butter Stew on a bed of white rice with chicken topped with garlic chips. The stew is an explosion of texture, subtle spiciness and international flavors that you just don’t find too often. Finally, I topped off the evening with a Lavender Cheesecake for dessert, which had fresh strawberries, mint garnish and a balsamic sauce. I like cheesecake, but wow! This dessert is one of the best cheesecakes I’ve ever had that I can remember. \u003c/p>\n\u003cp>My drink for the evening was a great-tasting white wine from France called Vichon Chardonnay- 2010. The chardonnay had a subtle oak flavor, slightly dry and light in body. Very tasty.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This was a true hidden gem; a bit hard to find, but worth the trouble. Wait staff was very attentive. We were seated promptly in a very comfortable cozy booth. We listened to a wonderful volunteer jazz quartet while we reviewed the menu. The look and feel of the restaurant was that of the renaissance era/mystique vibe. Our surroundings were very clean, comfortable and intimate. Music was enjoyable but not overly loud. During a brief intermission from the music, Carlos, a youth employee gave a heartfelt testimony regarding his background and employment at the Old Skool Café; very motivational and uplifting. This all tied in with the entertainment value in lieu of the fact that the majority of the staff were troubled teens now productive employees.\u003c/p>\n\u003cp>We were privileged to be our waiter’s very first table. Although unfamiliar with the menu, he was very patient, attentive and eager to help with our questions and menu selections. We arrived with hearty appetites to try a variety of entrées. Our dining experience began with savory sweet potato biscuit with honey butter (yum-yum) and continued with several side dishes ranging from Daniel’s Gumbo to Crispy Calamari. The Gumbo, while not the largest portion, was packed with a variety of items: Andouille sausage (very spicy), crab, shrimp, and served over white rice. We continued our meal with three AMAZING “headliners”: Bayview Baby Back Ribs, Blackened Catfish and Pan Seared Shrimp n’ Smoky Cheese Grits. The ribs were tender juicy and moderately seasoned. There was however a bit too much BBQ sauce for my standards, but nothing a good scraping off with the butter knife couldn’t fix. My husband enjoyed the Grits so much so that he asked the chief about sharing his home recipe. The catfish was cooked to perfection. Our meal concluded with a personal visit from Chief Kevin, who provided us with the owner’s vision along with the history behind the mentoring program to help the youth in the local community. This is by far one of my TOP picks of the year, definitely a bang for your buck!!! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Old Skool Café is an absolutely perfect neighborhood gem on two important accounts. First, the food, the kitschy but soulful ambiance and the sincere service approach makes this a great place to eat. Secondly, and just as important, the restaurant is a youth-led project that supports job training for disadvantaged youth as part of an overall violence prevention program. Old Skool Café, irrespective of its noble mission, is a perfect way to spend an evening in a deliciously presented 1940’s supper club.\u003c/p>\n\u003cp>We started with an order of the Old Skool Ceviche, which was presented with diced tilapia, red onion, bell peppers and jalapenos, topped with avocado and cilantro. Classic preparation served with the right balance of flavors and consistency. The Drummettes (five to our order) were a bit over fried but the chicken meat was very tender and the flavors on the batter were just spot on. The show stopper of the evening for our table was Abu’s West African Peanut Butter Stew. Wow. I already sported a Reese’s Peanut Butter Cup fetish on my palate, so to enjoy the peanut butter flavor in an entrée was totally unexpected, exciting and perfectly delicious. The stew was served with moist chicken, lots of herbs, coconut milk and of course, creamy peanut butter. My dinner partner had the Shrimp N Smoky Cheese Grits, which was wonderfully prepared. The shrimp was succulent and the Spanish chorizo and scallions really made the flavors dance in the mouth. I cannot remember the last time I have ever tried grits but if this is what the fuss is about, I am hooked.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The young service team working the floor Friday night was a bit inexperienced and perhaps undertrained, but they are focused and passionate about delivering a memorable experience to guests. Knowing the background of Old Skool Café in terms of being a training crucible for young people wanting to learn a trade, all the little stuff is forgiven. Some may be intimidated about venturing to the Bayview-Hunters Point part of town, but cast your paradigms aside with the confidence that the neighborhood is quite welcoming, the mission of Old Skool is noble and they deliver a unique dining experience that has earned the restaurant a legion of raving fans.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Paolo:\u003c/strong> \"I topped off the evening with a Lavender Cheesecake for dessert, which had fresh strawberries, mint garnish and a balsamic sauce. I like cheesecake, but wow!\"\u003cbr />\u003cstrong>Rochon:\u003c/strong> \"This was a true hidden gem; a bit hard to find, but worth the trouble.\"\u003cbr />\u003cstrong>Scott:\u003c/strong> \"The show stopper of the evening for our table was Abu’s West African Peanut Butter Stew. Wow.\"\u003cbr />",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Skool Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10488\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Old Skool Café is a youth run supper club in the Bay View-Hunters Point part of San Francisco. Teresa Goines is the founder who was a former corrections officer out to help young, at-risk adults make positive changes in their lives and in some cases save lives. \u003c/p>\n\u003cp>The servers are attentive without hovering, friendly and quick to be of help with any needs or questions. Chef Kevin has definitely mastered the art of bringing together foods from around the world that complement each other and allow the customer to explore the blending of tastes available from the menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My dinner started with a Kale Salad and the Brussels Sprouts topped with Parmigiano cheese. This super food tasted super, since kale can have a bit of a strong taste. The honey Dijon dressing was a great choice to bring the flavors together for this out-of-the-ordinary salad. I had Daniel’s Gumbo for the main dish, which has a nice touch of spicy from the Andouille sausage. The Gumbo also has Dungeness crab that is tender with chicken and shrimp— which was just as tender— over a bed of white rice for a taste of New Orleans in the San Francisco Bay Area.\u003c/p>\n\u003cp>I added a side dish of West African Peanut Butter Stew on a bed of white rice with chicken topped with garlic chips. The stew is an explosion of texture, subtle spiciness and international flavors that you just don’t find too often. Finally, I topped off the evening with a Lavender Cheesecake for dessert, which had fresh strawberries, mint garnish and a balsamic sauce. I like cheesecake, but wow! This dessert is one of the best cheesecakes I’ve ever had that I can remember. \u003c/p>\n\u003cp>My drink for the evening was a great-tasting white wine from France called Vichon Chardonnay- 2010. The chardonnay had a subtle oak flavor, slightly dry and light in body. Very tasty.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This was a true hidden gem; a bit hard to find, but worth the trouble. Wait staff was very attentive. We were seated promptly in a very comfortable cozy booth. We listened to a wonderful volunteer jazz quartet while we reviewed the menu. The look and feel of the restaurant was that of the renaissance era/mystique vibe. Our surroundings were very clean, comfortable and intimate. Music was enjoyable but not overly loud. During a brief intermission from the music, Carlos, a youth employee gave a heartfelt testimony regarding his background and employment at the Old Skool Café; very motivational and uplifting. This all tied in with the entertainment value in lieu of the fact that the majority of the staff were troubled teens now productive employees.\u003c/p>\n\u003cp>We were privileged to be our waiter’s very first table. Although unfamiliar with the menu, he was very patient, attentive and eager to help with our questions and menu selections. We arrived with hearty appetites to try a variety of entrées. Our dining experience began with savory sweet potato biscuit with honey butter (yum-yum) and continued with several side dishes ranging from Daniel’s Gumbo to Crispy Calamari. The Gumbo, while not the largest portion, was packed with a variety of items: Andouille sausage (very spicy), crab, shrimp, and served over white rice. We continued our meal with three AMAZING “headliners”: Bayview Baby Back Ribs, Blackened Catfish and Pan Seared Shrimp n’ Smoky Cheese Grits. The ribs were tender juicy and moderately seasoned. There was however a bit too much BBQ sauce for my standards, but nothing a good scraping off with the butter knife couldn’t fix. My husband enjoyed the Grits so much so that he asked the chief about sharing his home recipe. The catfish was cooked to perfection. Our meal concluded with a personal visit from Chief Kevin, who provided us with the owner’s vision along with the history behind the mentoring program to help the youth in the local community. This is by far one of my TOP picks of the year, definitely a bang for your buck!!! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Old Skool Café is an absolutely perfect neighborhood gem on two important accounts. First, the food, the kitschy but soulful ambiance and the sincere service approach makes this a great place to eat. Secondly, and just as important, the restaurant is a youth-led project that supports job training for disadvantaged youth as part of an overall violence prevention program. Old Skool Café, irrespective of its noble mission, is a perfect way to spend an evening in a deliciously presented 1940’s supper club.\u003c/p>\n\u003cp>We started with an order of the Old Skool Ceviche, which was presented with diced tilapia, red onion, bell peppers and jalapenos, topped with avocado and cilantro. Classic preparation served with the right balance of flavors and consistency. The Drummettes (five to our order) were a bit over fried but the chicken meat was very tender and the flavors on the batter were just spot on. The show stopper of the evening for our table was Abu’s West African Peanut Butter Stew. Wow. I already sported a Reese’s Peanut Butter Cup fetish on my palate, so to enjoy the peanut butter flavor in an entrée was totally unexpected, exciting and perfectly delicious. The stew was served with moist chicken, lots of herbs, coconut milk and of course, creamy peanut butter. My dinner partner had the Shrimp N Smoky Cheese Grits, which was wonderfully prepared. The shrimp was succulent and the Spanish chorizo and scallions really made the flavors dance in the mouth. I cannot remember the last time I have ever tried grits but if this is what the fuss is about, I am hooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The young service team working the floor Friday night was a bit inexperienced and perhaps undertrained, but they are focused and passionate about delivering a memorable experience to guests. Knowing the background of Old Skool Café in terms of being a training crucible for young people wanting to learn a trade, all the little stuff is forgiven. Some may be intimidated about venturing to the Bayview-Hunters Point part of town, but cast your paradigms aside with the confidence that the neighborhood is quite welcoming, the mission of Old Skool is noble and they deliver a unique dining experience that has earned the restaurant a legion of raving fans.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Contigo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10390\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Contigo:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>With so many places to eat in San Francisco, Contigo remains one of my favorites. From the minute you walk through the door and see the open wood-burning oven firing away, you are immediately welcomed to dinner which always makes you feel special. Contigo uses seasonal ingredients to bring to San Francisco the flavors of Spain, taking “California” twists to traditional Spanish dishes. \u003c/p>\n\u003cp>When you’re at Contigo, know a few truths; start off with one of their cava selections, be prepared to split all of the dishes (served tapas style), and never skip the churros!\u003c/p>\n\u003cp>Though the menu at Contigo does adjust seasonally, there are some constant items on the menu. Always be sure to start out with the Croquetas: the fried ball of perfectly gooey cheese and jamon cannot be missed. They are warm, gooey, crunchy, cheesy and delicious! Another one of my favorites are the Albondigas. Now, I grew up eating albondigas, which are Spanish meatballs. Though my mother’s were always a part of a soup, these are served in a small clay dish, accompanied by a tomato/sherry sauce, a hint of cinnamon, and big leaves of fresh parsley. These albondigas melt in your mouth. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The perfect thing to help wipe up some of that amazing tomato/sherry sauce is the crust of the Coca or Flatbread. This flatbread is topped with smoked bacon, buttery manchego cheese and wild mushrooms, and then put into the wood-burning oven until the crust is crisp and the cheese is melted. In order to round out your meal, it is required that you get the churros. Now, all of the desserts at Contigo are delicious, but the Churros are an experience. A small dish of perfectly fried, sweetly seasoned pastries are accompanied by a mug of melted, salted, dark chocolate. The crisp churro dipped into the thick chocolate along with the cinnamon and sugar combined with the sea salt is a winning dessert that cannot be missed.\u003c/p>\n\u003cp>Contigo’s small, warm atmosphere is perfect for birthdays, dates or simply catching up with good friends over great wine and delicious food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Contigo:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I love tapas; they are a perfect way of trying multiple dishes. I’m really glad I tried the tapas tasting menu—I think I got a wonderful selection of some of the chef’s favorite dishes. \u003c/p>\n\u003cp>My favorites at Contigo are the Crab Salad, the Jamon Fritters, the Patates Braves, and the Ahi Tuna. So delicious! The outside patio area where we ate was really cute- although it was cold outside, there were sufficient heat lamps and the top lighting and décor gave it a really nice backyard garden ambience feel. \u003c/p>\n\u003cp>Warning: the tables are pretty close so be prepared to overhear your neighbors’ conversations— for better or worse. Unfortunately, I had the displeasure of overhearing a young man go on and on about his new patent and his 6 new cars the entire dinner. Our waitress was really helpful and she gave us excellent recommendations on the perfect wine pairings. I would definitely visit again. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Contigo:\u003c/strong> Sunday, December 8, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Contigo is a nice place to eat with a friend and try a variety of foods.\u003c/p>\n\u003cp>Our table, located towards the back in a raised area of the restaurant, gave us a nice view of the kitchen where we could watch the food being prepared.\u003c/p>\n\u003cp>The service was excellent. I wanted to have some sherry with dinner, but I wasn’t sure which one to order. The waitress brought out 2 tastes for me to sample. When I didn’t like either and told her I wanted something a little sweeter, she brought out another choice which I liked. Our food arrived very quickly… so quickly that I joked with my wife that I thought “they want to get us out of this joint as fast as they can.”\u003c/p>\n\u003cp>My only service qualm was that one of their busboys bumped into my wheelchair on a number of occasions. Even after asking him to be more careful, he still managed to kick my chair one more time before I left.\u003c/p>\n\u003cp>Being a tapas restaurant, it’s easy to try a number of dishes in one sitting. The big hit for me was the Croqueta de Jamon Serrano which is a crisp, round creamy fritter of Spanish ham. I HAD to order a second serving. Another standout was the Conjundo, which is Iberico toast with a fried quail egg, smoked butter beans and pickled chile. It was a great combination of foods.\u003c/p>\n\u003cp>I didn’t enjoy the larger plates as much as the tapas. The Albondigas (meatballs) were good, but the Squid was rather tough. They grill the squid along with baby artichokes and chorizo. It’s served on a bed of black rice with an aioli. I didn’t like the browned (actually charred black) artichokes or squid. \u003c/p>\n\u003cp>For dessert, we had the Xocolata Calenta, which is a cup of thick, decadent, Tcho hot chocolate accompanied by 4 churros, which we dipped into the cup. It’s a dessert to come back for.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I wouldn’t cross the bridge from Oakland to revisit Contigo, but if I was already in the city, I’d go there. And I’d certainly recommend it to my friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Contigo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10390\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Contigo:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>With so many places to eat in San Francisco, Contigo remains one of my favorites. From the minute you walk through the door and see the open wood-burning oven firing away, you are immediately welcomed to dinner which always makes you feel special. Contigo uses seasonal ingredients to bring to San Francisco the flavors of Spain, taking “California” twists to traditional Spanish dishes. \u003c/p>\n\u003cp>When you’re at Contigo, know a few truths; start off with one of their cava selections, be prepared to split all of the dishes (served tapas style), and never skip the churros!\u003c/p>\n\u003cp>Though the menu at Contigo does adjust seasonally, there are some constant items on the menu. Always be sure to start out with the Croquetas: the fried ball of perfectly gooey cheese and jamon cannot be missed. They are warm, gooey, crunchy, cheesy and delicious! Another one of my favorites are the Albondigas. Now, I grew up eating albondigas, which are Spanish meatballs. Though my mother’s were always a part of a soup, these are served in a small clay dish, accompanied by a tomato/sherry sauce, a hint of cinnamon, and big leaves of fresh parsley. These albondigas melt in your mouth. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The perfect thing to help wipe up some of that amazing tomato/sherry sauce is the crust of the Coca or Flatbread. This flatbread is topped with smoked bacon, buttery manchego cheese and wild mushrooms, and then put into the wood-burning oven until the crust is crisp and the cheese is melted. In order to round out your meal, it is required that you get the churros. Now, all of the desserts at Contigo are delicious, but the Churros are an experience. A small dish of perfectly fried, sweetly seasoned pastries are accompanied by a mug of melted, salted, dark chocolate. The crisp churro dipped into the thick chocolate along with the cinnamon and sugar combined with the sea salt is a winning dessert that cannot be missed.\u003c/p>\n\u003cp>Contigo’s small, warm atmosphere is perfect for birthdays, dates or simply catching up with good friends over great wine and delicious food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Contigo:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I love tapas; they are a perfect way of trying multiple dishes. I’m really glad I tried the tapas tasting menu—I think I got a wonderful selection of some of the chef’s favorite dishes. \u003c/p>\n\u003cp>My favorites at Contigo are the Crab Salad, the Jamon Fritters, the Patates Braves, and the Ahi Tuna. So delicious! The outside patio area where we ate was really cute- although it was cold outside, there were sufficient heat lamps and the top lighting and décor gave it a really nice backyard garden ambience feel. \u003c/p>\n\u003cp>Warning: the tables are pretty close so be prepared to overhear your neighbors’ conversations— for better or worse. Unfortunately, I had the displeasure of overhearing a young man go on and on about his new patent and his 6 new cars the entire dinner. Our waitress was really helpful and she gave us excellent recommendations on the perfect wine pairings. I would definitely visit again. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Contigo:\u003c/strong> Sunday, December 8, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Contigo is a nice place to eat with a friend and try a variety of foods.\u003c/p>\n\u003cp>Our table, located towards the back in a raised area of the restaurant, gave us a nice view of the kitchen where we could watch the food being prepared.\u003c/p>\n\u003cp>The service was excellent. I wanted to have some sherry with dinner, but I wasn’t sure which one to order. The waitress brought out 2 tastes for me to sample. When I didn’t like either and told her I wanted something a little sweeter, she brought out another choice which I liked. Our food arrived very quickly… so quickly that I joked with my wife that I thought “they want to get us out of this joint as fast as they can.”\u003c/p>\n\u003cp>My only service qualm was that one of their busboys bumped into my wheelchair on a number of occasions. Even after asking him to be more careful, he still managed to kick my chair one more time before I left.\u003c/p>\n\u003cp>Being a tapas restaurant, it’s easy to try a number of dishes in one sitting. The big hit for me was the Croqueta de Jamon Serrano which is a crisp, round creamy fritter of Spanish ham. I HAD to order a second serving. Another standout was the Conjundo, which is Iberico toast with a fried quail egg, smoked butter beans and pickled chile. It was a great combination of foods.\u003c/p>\n\u003cp>I didn’t enjoy the larger plates as much as the tapas. The Albondigas (meatballs) were good, but the Squid was rather tough. They grill the squid along with baby artichokes and chorizo. It’s served on a bed of black rice with an aioli. I didn’t like the browned (actually charred black) artichokes or squid. \u003c/p>\n\u003cp>For dessert, we had the Xocolata Calenta, which is a cup of thick, decadent, Tcho hot chocolate accompanied by 4 churros, which we dipped into the cup. It’s a dessert to come back for.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I wouldn’t cross the bridge from Oakland to revisit Contigo, but if I was already in the city, I’d go there. And I’d certainly recommend it to my friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Smoke Berkeley: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10403\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> “Numerous Visits” December 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Smoke is a small BBQ joint with a couple of tables inside and about a dozen tables outside. On warm days, it’s nice to sit outside and chow down, but when it’s cold in West Berkeley, you probably want to sit inside or do what a lot of people do and get your meal to go. \u003c/p>\n\u003cp>Smoke has a broad menu, but what I really crave there are items that never show up on other places’ menus. My favorite is the Smoked Lamb. Chef Tina’s signature dish is Tea Smoked Salmon. It’s always moist and tasty. Served on a bed of brown and red rice, it’s topped with a cilantro ginger sauce that has a little bite. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Ribs are fall-off-the-bone tender and yummy. The Chicken is satisfying as well. Don’t miss the Sliders. On a soft Acme roll, I usually get a combo of lamb, pulled chicken and pulled pork.\u003c/p>\n\u003cp>Smoke offers mild, medium and hot sauces. Their hot sauce is quite mighty, so powerful that they ask you if you’ve had it before when you order. If not, they give you a taste to make sure it’s not too strong for you. My lips were tingling for hours after my last meal there, which included their beef link. The links that Smoke buys are not pre-cooked, so all of the cooking happens in their smoker. I find that makes for a tastier link.\u003c/p>\n\u003cp>The Sweet Potato Pie is an honest, simple, straight forward dish, unconfused by too many spices. With a soft crust, it’s my favorite dessert there.\u003c/p>\n\u003cp>Chef Tina Ferguson-Riffe brings Texas BBQ chops and Cordon Bleu training together to make Smoke a unique and excellent eatery. You may have to get it to-go, but you’ll be glad you made the trip.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have to say, I had the BEST time at Smoke Berkeley. Yes, the food was great, but it was really about the staff and the experience. I have never before stepped foot in a restaurant that was so ready for its own reality show until I stepped into Smoke Berkeley’s unassuming little spot.\u003c/p>\n\u003cp>You could smell the smoke from Smoke Berkeley two blocks away. Our mouths immediately started watering and were all set when we walked in.\u003c/p>\n\u003cp>We were greeted by Sean at the counter; a true character who greeted us with a warm smile, a few bell-rings (indicating we were first-time customers) and some information about Smoke Berkeley. They had just celebrated their 2nd year anniversary and their meat had just been smoked for 6 hours!\u003c/p>\n\u003cp>After talking through the menu, my friend decided on the Pulled Pork Plate with a side of Baked Beans. I chose the Brisket Plate with Potato Salad and Jalapeno Mac and Cheese. Seating is a bit strange, two tables inside and about 4 tables outside, next to a car wash. We sat outside and enjoyed every bite. The Pulled Pork was moist and slightly spicy due to the Mild Hot Sauce. The Brisket was a little tough but still very tasty. The two sides were OUTSTANDING! The Potato Salad was the best I have ever had and the Mac and Cheese was cheesy, gooey, and slightly spicy and had that gorgeous cheese crust on top. \u003c/p>\n\u003cp>The story here is all about the service and value. Sean checked up on us a few times and really shined when he looked at my brisket. Unprompted, he apologized and said that it didn’t look correct. He immediately brought me a whole other dish, the Tea Smoked Salmon with Ginger Cilantro Sauce. Though I enjoyed my plate, I LOVED the salmon. It was moist and slightly smoked. The real star was the sauce. That ginger cilantro sauce should be served with everything AND should be bottled/sold. It was unbelievable.\u003c/p>\n\u003cp>It was a little hard to get to from BART, but if I were in the area I would go back in a minute. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> Wednesday, December 18, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Yum! Smoke Berkeley is a wonderful place to get Texas-style barbeque in the Bay Area. The staff was really kind and gave me wonderful suggestions on what to order, and the portion sizes were really filling. I had a few different items here, and my top recommendations are the Sliders (I tried both the pork and beef brisket) and the Chocolate Pecan Pie. \u003c/p>\n\u003cp>First, you can’t go wrong with the Sliders: Smoke Berkeley uses fresh Acme bread, and the meat is so tender and flavorful. The sauce has just the right amount of zing, and does not overpower the natural flavors of the meat. \u003c/p>\n\u003cp>Second, save room for the pie—seriously. I tried the Chocolate Pecan Pie, and while it was more chocolate than anything, it was delicious. This pie is a melt-in-your-mouth, rich-chocolate-fudge in-a-home-baked-crust type of pie. There is a pretty extensive menu, so I think you can certainly find something for everyone. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would definitely go back to Smoke Berkeley (especially since Austin, Texas is less convenient to get to) for some real southern brisket and pie!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Smoke Berkeley: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10403\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> “Numerous Visits” December 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Smoke is a small BBQ joint with a couple of tables inside and about a dozen tables outside. On warm days, it’s nice to sit outside and chow down, but when it’s cold in West Berkeley, you probably want to sit inside or do what a lot of people do and get your meal to go. \u003c/p>\n\u003cp>Smoke has a broad menu, but what I really crave there are items that never show up on other places’ menus. My favorite is the Smoked Lamb. Chef Tina’s signature dish is Tea Smoked Salmon. It’s always moist and tasty. Served on a bed of brown and red rice, it’s topped with a cilantro ginger sauce that has a little bite. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Ribs are fall-off-the-bone tender and yummy. The Chicken is satisfying as well. Don’t miss the Sliders. On a soft Acme roll, I usually get a combo of lamb, pulled chicken and pulled pork.\u003c/p>\n\u003cp>Smoke offers mild, medium and hot sauces. Their hot sauce is quite mighty, so powerful that they ask you if you’ve had it before when you order. If not, they give you a taste to make sure it’s not too strong for you. My lips were tingling for hours after my last meal there, which included their beef link. The links that Smoke buys are not pre-cooked, so all of the cooking happens in their smoker. I find that makes for a tastier link.\u003c/p>\n\u003cp>The Sweet Potato Pie is an honest, simple, straight forward dish, unconfused by too many spices. With a soft crust, it’s my favorite dessert there.\u003c/p>\n\u003cp>Chef Tina Ferguson-Riffe brings Texas BBQ chops and Cordon Bleu training together to make Smoke a unique and excellent eatery. You may have to get it to-go, but you’ll be glad you made the trip.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have to say, I had the BEST time at Smoke Berkeley. Yes, the food was great, but it was really about the staff and the experience. I have never before stepped foot in a restaurant that was so ready for its own reality show until I stepped into Smoke Berkeley’s unassuming little spot.\u003c/p>\n\u003cp>You could smell the smoke from Smoke Berkeley two blocks away. Our mouths immediately started watering and were all set when we walked in.\u003c/p>\n\u003cp>We were greeted by Sean at the counter; a true character who greeted us with a warm smile, a few bell-rings (indicating we were first-time customers) and some information about Smoke Berkeley. They had just celebrated their 2nd year anniversary and their meat had just been smoked for 6 hours!\u003c/p>\n\u003cp>After talking through the menu, my friend decided on the Pulled Pork Plate with a side of Baked Beans. I chose the Brisket Plate with Potato Salad and Jalapeno Mac and Cheese. Seating is a bit strange, two tables inside and about 4 tables outside, next to a car wash. We sat outside and enjoyed every bite. The Pulled Pork was moist and slightly spicy due to the Mild Hot Sauce. The Brisket was a little tough but still very tasty. The two sides were OUTSTANDING! The Potato Salad was the best I have ever had and the Mac and Cheese was cheesy, gooey, and slightly spicy and had that gorgeous cheese crust on top. \u003c/p>\n\u003cp>The story here is all about the service and value. Sean checked up on us a few times and really shined when he looked at my brisket. Unprompted, he apologized and said that it didn’t look correct. He immediately brought me a whole other dish, the Tea Smoked Salmon with Ginger Cilantro Sauce. Though I enjoyed my plate, I LOVED the salmon. It was moist and slightly smoked. The real star was the sauce. That ginger cilantro sauce should be served with everything AND should be bottled/sold. It was unbelievable.\u003c/p>\n\u003cp>It was a little hard to get to from BART, but if I were in the area I would go back in a minute. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> Wednesday, December 18, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Yum! Smoke Berkeley is a wonderful place to get Texas-style barbeque in the Bay Area. The staff was really kind and gave me wonderful suggestions on what to order, and the portion sizes were really filling. I had a few different items here, and my top recommendations are the Sliders (I tried both the pork and beef brisket) and the Chocolate Pecan Pie. \u003c/p>\n\u003cp>First, you can’t go wrong with the Sliders: Smoke Berkeley uses fresh Acme bread, and the meat is so tender and flavorful. The sauce has just the right amount of zing, and does not overpower the natural flavors of the meat. \u003c/p>\n\u003cp>Second, save room for the pie—seriously. I tried the Chocolate Pecan Pie, and while it was more chocolate than anything, it was delicious. This pie is a melt-in-your-mouth, rich-chocolate-fudge in-a-home-baked-crust type of pie. There is a pretty extensive menu, so I think you can certainly find something for everyone. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would definitely go back to Smoke Berkeley (especially since Austin, Texas is less convenient to get to) for some real southern brisket and pie!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Paradiso: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10398\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I absolutely love Paradiso! Definitely one of the best restaurants in the Bay Area; it’s a true hidden gem (but maybe not so hidden anymore!) The service is always exceptional. I have tried nearly everything on the menu and I have never been disappointed with any new dish I have tried. You cannot go wrong here! \u003c/p>\n\u003cp>I often end up getting more than one dessert because they are so delicious and I can never just pick one! The Chocolate Molten Cake is definitely one of my favorite desserts, along with the Affogato and Hazelnut Gelato. Nasser is my favorite waiter- he will always make sure you are totally satisfied and will make you laugh.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Paradiso has an excellent wine list and cocktail menu. I have never had to wait for a table here, but I would recommend making a reservation on a Friday or Saturday night. The atmosphere is warm and inviting- there are soft lights all over and it is decorated in warm colors. Mike Wiesner, the owner, recently bought the store next door to Paradiso and opened up a gorgeous wine bar. Paradiso is really a terrific place for any event- a date night, catching up with friends, or celebrating the special events in your life. Highly, highly recommend. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, November 22, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Wow, what a great restaurant. When I think about going out to a nice place to eat, San Leandro is not the first place I think of. That has changed. Where we live in the Oakland Hills, a few miles south of Montclair, driving to Paradiso is actually closer than heading to our usual spots in Berkeley or Albany.\u003c/p>\n\u003cp>When you enter, you are immediately hit with very inviting smell. You immediately know you are going to have a great meal. The staff were very friendly, attentive, but not too attentive. They held our table when we called to say we were stuck in traffic, even though we were 30 minutes late. The decor is modern but warm. \u003c/p>\n\u003cp>Our appetizers were a special Kale Caesar Salad and a Mediterranean Plate. The salad didn’t have a traditional Caesar dressing. It was more like vinaigrette. With shaved parmesan and croutons, it was just perfect.\u003c/p>\n\u003cp>The Mediterranean Plate included hummus, feta, pita, marinated red pepper and pitted olives. The hummus had a little bite to it, which I loved. The pita: soft and oh so good.\u003c/p>\n\u003cp>Thank goodness that my wife and I shared plates so that I could taste more items. She had Short Ribs with polenta and vegetables that were sautéed (I think).The ribs were so tender that you could cut them with the side of your fork. The polenta was buttery and smooth. It was the kind of warm creamy goodness that I almost slipped into a reverie when eating it.\u003c/p>\n\u003cp>My order was the Seafood Ravioli special. The ravioli were just right, and the combination of shrimp, crab and whitefish was fantastic. The creamy vodka sauce was just right.\u003c/p>\n\u003cp>Dessert was a wonderful slice of Pumpkin Pie with bourbon whipped cream. \u003c/p>\n\u003cp>We definitely feel like we found a great place to eat that’s within a 20 minute drive from our home. It’s a great restaurant – on par with our favorite places in Berkeley or Emeryville – and closer to home.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, December 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Tucked away in San Leandro, Paradiso truly is a slice of paradise. I was not sure what to expect when we arrived but we left full, happy and excited to find such a great spot tucked away in the East Bay.\u003c/p>\n\u003cp>Sadly, due to an accident on the bridge, we were 45 minutes late for our dinner reservation, but were still sat immediately though they were very busy. Our server was wonderful and extremely engaging. She helped guide us through the extensive regular menu as well as a long list of specials. Everything we settled on was wonderful. \u003c/p>\n\u003cp>We started off with a generous portion of fresh, light, crisp Calamari; some of the best I have ever had. We also split a delicious spinach, pomegranate, goat cheese and candied pecan salad. It was fresh, simple and absolutely delicious. As if we needed more food, we also ordered Mini Lamb Chops with Caprese. These were perfectly cooked medium-rare, and crusted in great spice. They were meaty, tender and satisfying.\u003c/p>\n\u003cp>The real star of this restaurant was the Short Rib and Polenta; we could not get enough of it! The generous portion allowed us to share it between two people and still walk out with some to-go. The meat was fork tender and melted in your mouth. It was bathed in a rich, savory sauce that mixed perfectly with the creamy polenta on the side of the plate. One of the most comforting dishes I have had in a long, long time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the amount of food that we ate, the bill was quite reasonable. On top of the delicious food, the service was attentive and informative. The restaurant was filled with families, friends celebrating birthdays, couples on dates and friends sharing a laugh. This was a great trip over the bridge and I look forward to going back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Paradiso: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10398\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I absolutely love Paradiso! Definitely one of the best restaurants in the Bay Area; it’s a true hidden gem (but maybe not so hidden anymore!) The service is always exceptional. I have tried nearly everything on the menu and I have never been disappointed with any new dish I have tried. You cannot go wrong here! \u003c/p>\n\u003cp>I often end up getting more than one dessert because they are so delicious and I can never just pick one! The Chocolate Molten Cake is definitely one of my favorite desserts, along with the Affogato and Hazelnut Gelato. Nasser is my favorite waiter- he will always make sure you are totally satisfied and will make you laugh.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Paradiso has an excellent wine list and cocktail menu. I have never had to wait for a table here, but I would recommend making a reservation on a Friday or Saturday night. The atmosphere is warm and inviting- there are soft lights all over and it is decorated in warm colors. Mike Wiesner, the owner, recently bought the store next door to Paradiso and opened up a gorgeous wine bar. Paradiso is really a terrific place for any event- a date night, catching up with friends, or celebrating the special events in your life. Highly, highly recommend. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, November 22, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Wow, what a great restaurant. When I think about going out to a nice place to eat, San Leandro is not the first place I think of. That has changed. Where we live in the Oakland Hills, a few miles south of Montclair, driving to Paradiso is actually closer than heading to our usual spots in Berkeley or Albany.\u003c/p>\n\u003cp>When you enter, you are immediately hit with very inviting smell. You immediately know you are going to have a great meal. The staff were very friendly, attentive, but not too attentive. They held our table when we called to say we were stuck in traffic, even though we were 30 minutes late. The decor is modern but warm. \u003c/p>\n\u003cp>Our appetizers were a special Kale Caesar Salad and a Mediterranean Plate. The salad didn’t have a traditional Caesar dressing. It was more like vinaigrette. With shaved parmesan and croutons, it was just perfect.\u003c/p>\n\u003cp>The Mediterranean Plate included hummus, feta, pita, marinated red pepper and pitted olives. The hummus had a little bite to it, which I loved. The pita: soft and oh so good.\u003c/p>\n\u003cp>Thank goodness that my wife and I shared plates so that I could taste more items. She had Short Ribs with polenta and vegetables that were sautéed (I think).The ribs were so tender that you could cut them with the side of your fork. The polenta was buttery and smooth. It was the kind of warm creamy goodness that I almost slipped into a reverie when eating it.\u003c/p>\n\u003cp>My order was the Seafood Ravioli special. The ravioli were just right, and the combination of shrimp, crab and whitefish was fantastic. The creamy vodka sauce was just right.\u003c/p>\n\u003cp>Dessert was a wonderful slice of Pumpkin Pie with bourbon whipped cream. \u003c/p>\n\u003cp>We definitely feel like we found a great place to eat that’s within a 20 minute drive from our home. It’s a great restaurant – on par with our favorite places in Berkeley or Emeryville – and closer to home.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, December 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Tucked away in San Leandro, Paradiso truly is a slice of paradise. I was not sure what to expect when we arrived but we left full, happy and excited to find such a great spot tucked away in the East Bay.\u003c/p>\n\u003cp>Sadly, due to an accident on the bridge, we were 45 minutes late for our dinner reservation, but were still sat immediately though they were very busy. Our server was wonderful and extremely engaging. She helped guide us through the extensive regular menu as well as a long list of specials. Everything we settled on was wonderful. \u003c/p>\n\u003cp>We started off with a generous portion of fresh, light, crisp Calamari; some of the best I have ever had. We also split a delicious spinach, pomegranate, goat cheese and candied pecan salad. It was fresh, simple and absolutely delicious. As if we needed more food, we also ordered Mini Lamb Chops with Caprese. These were perfectly cooked medium-rare, and crusted in great spice. 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"content": "\u003cp>\u003cstrong>Bacon Bacon Food Truck: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10264\">food truck info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/keith-crowell125x125.jpg\" alt=\"Keith Crowell\" title=\"Keith Crowell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Keith\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Winemaker and Project Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bacon Bacon Food Truck\u003cbr>\n\u003cstrong>Reviewed Bacon Bacon Food Truck:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When I think of my dream combinations, bacon and food truck together is a dream come true. When I first heard of the Bacon Bacon Truck I knew I had to try this puppy out. After much searching, I was finally able to find one of their initial test runs at a parking lot at the San Francisco DMV. Believe me, I was not disappointed. It was an exercise in bacon extravagance and I was a more than willing participant.\u003c/p>\n\u003cp>I’ve returned several times since that first time, and I still get giddy when I come up to the counter. I’ve tried it all, but I have to say my favorite item to order is “The Burger.” Two perfectly cooked patties, sautéed onions, cheddar cheese, and of course, bacon. It is a sandwich to be devoured slowly and with purpose. Add some “Bacon Jam,” and you will be transported to as close to bacon heaven as we can get here on earth. From the first bite, I’m in my special place. Everything works so well together; I cannot be disturbed until the entire sandwich is devoured.\u003c/p>\n\u003cp>And what do you follow up such a tasty burger with? Well, “The Spicy Pork Fries” of course! French fries, pulled pork, peppers, and bacon together at last. I am able to speak again to those around me at this point, but just barely. For this one you really have to go for the perfect bite: a little of the succulent pulled pork, a bit of the crispy salty bacon, a spicy sour pepper, and a fry to pull it all together. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What finishes off an incredible bacon-y meal like this? Well, Chocolate Covered Bacon of course! The bitter sweetness of chocolate and the salty, smoky bacon flavor go so well together. I’m always a little bummed they only give you one piece per order. \u003c/p>\n\u003cp>Check their Facebook page, Twitter feed, or website for upcoming locations, and if you have a choice, pick one of the food truck events that allow alcohol. Nothing goes better with a Bacon Bacon Truck meal than a nice cold beer. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/seema-patel125x125.jpg\" alt=\"Seema Patel\" title=\"Seema Patel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Seema\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Payments Product Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pläj Restaurant\u003cbr>\n\u003cstrong>Reviewed Bacon Bacon Food Truck:\u003c/strong> Tuesday, December 10, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There are few things in life that evoke such a primal reaction as bacon. The very thought, sight, smell, sound of sizzle or even spoken word are enough to skew most Bacon Enthusiasts square into the Bacon Die-Hard Loyalist camp. And so it is with this level of enthusiasm and giddiness that we approached the Bacon Bacon Truck on a cold winter afternoon, around 2pm.\u003c/p>\n\u003cp>That, apparently, was our first mistake. Unfortunately, the early lunch crowd had already wiped the menu clean of the items we wanted to try (i.e. “The LGBT” and “The Bacon Fried Chicken”), so we settled for “The Grilled Cheese” and “The Bacon Fried Egg Sandwich,” along with a side of “The Fries” (to which we added…\u003cwait for it>…bacon!). Both sandwiches were tasty, assembled/grilled on the spot (i.e. not pre-made), appropriately greasy…and the bacon was plentiful. \u003c/wait>\u003c/p>\n\u003cp>On the other hand, the elusive sweet and tangy “Bacon Jam” – the one ingredient with the potential to truly transform the sandwich into something extraordinary – was only discovered when our inner scientist compelled us to open the sandwich and prove it was really there (\u003cem>yes, it was!\u003c/em>). We couldn’t help but wonder if serving the bacon jam on the side as a dipping sauce (for the sandwiches or fries) would propel this star ingredient into the limelight, where it belongs, instead of tucking it under layers of grease…after all, just like “\u003cem>No one puts Baby in the corner\u003c/em>,”… no one wants to play hide-and-seek with their bacon jam! \u003c/p>\n\u003cp>“The Fries” were topped with a sprinkling of fresh herbs and grated parmesan, which were a nice touch, but couldn’t mask the overly fried and under salted nature of the dish.\u003c/p>\n\u003cp>Our trip to the Bacon Bacon Truck was all-in-all a good experience, but nothing special. The truck staff is fun, friendly, and clearly having a good time with the whole concept. We left feeling full, albeit bit clogged, and still amused at the idea of indulging in a bacon-themed lunch. I would definitely go back if I happened to be nearby, likely for a single dish versus an entire meal. Oink oink!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/peter-gorski125x125.jpg\" alt=\"Peter Gorski\" title=\"Peter Gorski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Start-up Co-Founder\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Evvia Estiatorio\u003cbr>\n\u003cstrong>Reviewed Bacon Bacon Food Truck:\u003c/strong> Thursday, January 2, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Food trucks are a culinary trend in the SF Bay Area. They are on the move, and going everywhere. Bacon Bacon is no exception – moving constantly and “broadcasting” its location by Facebook and Twitter, parking wherever it can find enough space, and attracting as much as 400 people a day. So I found Bacon Bacon parked across from SOMA’S Costco. As soon as I approached the truck, I was greeted warmly by a lady holding a digital tablet capable of taking the order and processing credit cards. \u003c/p>\n\u003cp>The menu, which changes frequently, was short and featured bacon-based dishes. As the server ably described them, I settled on the delicious “The Burger” ($9): a well-balanced, two patty juicy burger enclosed by a sweet bun, gooey cheese, sautéed onions and two thick strips of bacon. The same can’t be said for my companion’s entre, “The Grilled Cheese Sandwich” ($8). Although the bread was pleasantly light, the mix of melted cheese, bacon jam, and not to forget shredded bacon made the sandwich mushy, bland in flavor and a culinary miss. Finally, the side of order of “The Spicy Belly Fries” ($6) was covered in parmesan, pork shoulder and crispy pork belly… with some Mama Lil’s Peppers, which was nice, but felt heavy and unbalanced. My visit couldn’t be truly complete without sampling the restaurant’s famous “The Chocolate Covered Bacon” that featured an interesting play of bacon, salt, and sweetness.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Although Bacon Bacon uses the best of the best ingredients, for example sourcing its bacon from organic Golden Gate Meat Company and its breads only from the local bakeries, the whole experience made me wonder: was it worth $30, the cost of a sit-down dinner?\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Keith:\u003c/strong> \"I’ve tried it all, but I have to say my favorite item to order is 'The Burger.'\" \u003cbr />\u003cstrong>Seema:\u003c/strong> \"We couldn’t help but wonder if serving the bacon jam on the side as a dipping sauce would propel this star ingredient into the limelight, where it belongs.\" \u003cbr />\u003cstrong>Peter:\u003c/strong> \"My visit couldn’t be truly complete without sampling the restaurant’s famous “The Chocolate Covered Bacon” that featured an interesting play of bacon, salt, and sweetness.\"\u003cbr />",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bacon Bacon Food Truck: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10264\">food truck info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/keith-crowell125x125.jpg\" alt=\"Keith Crowell\" title=\"Keith Crowell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Keith\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Winemaker and Project Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bacon Bacon Food Truck\u003cbr>\n\u003cstrong>Reviewed Bacon Bacon Food Truck:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When I think of my dream combinations, bacon and food truck together is a dream come true. When I first heard of the Bacon Bacon Truck I knew I had to try this puppy out. After much searching, I was finally able to find one of their initial test runs at a parking lot at the San Francisco DMV. Believe me, I was not disappointed. It was an exercise in bacon extravagance and I was a more than willing participant.\u003c/p>\n\u003cp>I’ve returned several times since that first time, and I still get giddy when I come up to the counter. I’ve tried it all, but I have to say my favorite item to order is “The Burger.” Two perfectly cooked patties, sautéed onions, cheddar cheese, and of course, bacon. It is a sandwich to be devoured slowly and with purpose. Add some “Bacon Jam,” and you will be transported to as close to bacon heaven as we can get here on earth. From the first bite, I’m in my special place. Everything works so well together; I cannot be disturbed until the entire sandwich is devoured.\u003c/p>\n\u003cp>And what do you follow up such a tasty burger with? Well, “The Spicy Pork Fries” of course! French fries, pulled pork, peppers, and bacon together at last. I am able to speak again to those around me at this point, but just barely. For this one you really have to go for the perfect bite: a little of the succulent pulled pork, a bit of the crispy salty bacon, a spicy sour pepper, and a fry to pull it all together. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What finishes off an incredible bacon-y meal like this? Well, Chocolate Covered Bacon of course! The bitter sweetness of chocolate and the salty, smoky bacon flavor go so well together. I’m always a little bummed they only give you one piece per order. \u003c/p>\n\u003cp>Check their Facebook page, Twitter feed, or website for upcoming locations, and if you have a choice, pick one of the food truck events that allow alcohol. Nothing goes better with a Bacon Bacon Truck meal than a nice cold beer. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/seema-patel125x125.jpg\" alt=\"Seema Patel\" title=\"Seema Patel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Seema\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Payments Product Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pläj Restaurant\u003cbr>\n\u003cstrong>Reviewed Bacon Bacon Food Truck:\u003c/strong> Tuesday, December 10, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There are few things in life that evoke such a primal reaction as bacon. The very thought, sight, smell, sound of sizzle or even spoken word are enough to skew most Bacon Enthusiasts square into the Bacon Die-Hard Loyalist camp. And so it is with this level of enthusiasm and giddiness that we approached the Bacon Bacon Truck on a cold winter afternoon, around 2pm.\u003c/p>\n\u003cp>That, apparently, was our first mistake. Unfortunately, the early lunch crowd had already wiped the menu clean of the items we wanted to try (i.e. “The LGBT” and “The Bacon Fried Chicken”), so we settled for “The Grilled Cheese” and “The Bacon Fried Egg Sandwich,” along with a side of “The Fries” (to which we added…\u003cwait for it>…bacon!). Both sandwiches were tasty, assembled/grilled on the spot (i.e. not pre-made), appropriately greasy…and the bacon was plentiful. \u003c/wait>\u003c/p>\n\u003cp>On the other hand, the elusive sweet and tangy “Bacon Jam” – the one ingredient with the potential to truly transform the sandwich into something extraordinary – was only discovered when our inner scientist compelled us to open the sandwich and prove it was really there (\u003cem>yes, it was!\u003c/em>). We couldn’t help but wonder if serving the bacon jam on the side as a dipping sauce (for the sandwiches or fries) would propel this star ingredient into the limelight, where it belongs, instead of tucking it under layers of grease…after all, just like “\u003cem>No one puts Baby in the corner\u003c/em>,”… no one wants to play hide-and-seek with their bacon jam! \u003c/p>\n\u003cp>“The Fries” were topped with a sprinkling of fresh herbs and grated parmesan, which were a nice touch, but couldn’t mask the overly fried and under salted nature of the dish.\u003c/p>\n\u003cp>Our trip to the Bacon Bacon Truck was all-in-all a good experience, but nothing special. The truck staff is fun, friendly, and clearly having a good time with the whole concept. We left feeling full, albeit bit clogged, and still amused at the idea of indulging in a bacon-themed lunch. I would definitely go back if I happened to be nearby, likely for a single dish versus an entire meal. Oink oink!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/peter-gorski125x125.jpg\" alt=\"Peter Gorski\" title=\"Peter Gorski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Start-up Co-Founder\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Evvia Estiatorio\u003cbr>\n\u003cstrong>Reviewed Bacon Bacon Food Truck:\u003c/strong> Thursday, January 2, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Food trucks are a culinary trend in the SF Bay Area. They are on the move, and going everywhere. Bacon Bacon is no exception – moving constantly and “broadcasting” its location by Facebook and Twitter, parking wherever it can find enough space, and attracting as much as 400 people a day. So I found Bacon Bacon parked across from SOMA’S Costco. As soon as I approached the truck, I was greeted warmly by a lady holding a digital tablet capable of taking the order and processing credit cards. \u003c/p>\n\u003cp>The menu, which changes frequently, was short and featured bacon-based dishes. As the server ably described them, I settled on the delicious “The Burger” ($9): a well-balanced, two patty juicy burger enclosed by a sweet bun, gooey cheese, sautéed onions and two thick strips of bacon. The same can’t be said for my companion’s entre, “The Grilled Cheese Sandwich” ($8). Although the bread was pleasantly light, the mix of melted cheese, bacon jam, and not to forget shredded bacon made the sandwich mushy, bland in flavor and a culinary miss. Finally, the side of order of “The Spicy Belly Fries” ($6) was covered in parmesan, pork shoulder and crispy pork belly… with some Mama Lil’s Peppers, which was nice, but felt heavy and unbalanced. My visit couldn’t be truly complete without sampling the restaurant’s famous “The Chocolate Covered Bacon” that featured an interesting play of bacon, salt, and sweetness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Pläj Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10222\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/seema-patel125x125.jpg\" alt=\"Seema Patel\" title=\"Seema Patel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Seema\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Payments Product Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pläj Restaurant\u003cbr>\n\u003cstrong>Reviewed Pläj Restaurant:\u003c/strong> Tuesday, December 10, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pläj (pronounced “play”) is a feast for the senses that will make your entire mind, body, and soul dance with joy. The vibrant flavors and fresh ingredients, combined with the cozy atmosphere and inventive menu, will elicit your childlike sense of adventure, exploration, and inspiration as you discover hidden treasures in each dish along your journey.\u003c/p>\n\u003cp>Owner/Chef Roberth Sundell (Swedish-born) has done an incredible job fusing the typical Scandinavian elements– clean, crisp, simple elegance – with Californian themes to really make traditional Nordic dishes approachable to San Francisco locals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An excellent example of this is the “Taste of Herring.” Herring is a traditional Scandinavian dish, but hardly one that non-Scandies would go running towards. In an effort to share this emblem of Nordic culture with the broader global community, Sundell pairs the herring with some traditional accoutrements (i.e. red onion, rye crisps, lemony crème fraiche, mustard dill) along with some non-traditional, yet familiar tastes like saffron tomato (Mediterranean), soy-ginger (Asian), and coriander-chile (Latin), making it accessible to all. Oh, and he brilliantly prefaces the name with “Taste of…”—surely luring in even the mildly adventurous. \u003c/p>\n\u003cp>The cocktail list (i.e. “The Pläj List” – c’mon, how can that not make you smile?) is another area that showcases Scandinavian roots with hints of California. The Tulip is a particular favorite, with its lingonberry syrup, Swedish bitters, and lemony goodness lolling in a bath of sparkling wine. And the cocktail named “Girl with the Dragon Tattoo” certainly does its part to resonate with the masses. \u003c/p>\n\u003cp>The menu is divided into Dagen (“of the day”), Hagen (“from the garden”), Fjord (“from the water”), and Beta (“to graze”) and with this array, there is something for everyone to enjoy. While many of the dishes are familiar to repeat patrons, the preparation style is often tweaked, so there is always something new to entertain the most curious of palates. \u003c/p>\n\u003cp>Recurrent themes throughout each dish are: hidden gems tucked away such that each bite becomes a playful discovery, masterful textural contrast, and just the right amount of acidity/saltiness to make the flavors pop and, well, “play” in your mouth.\u003cbr>\nImagine a menu where each dish is masterfully crafted like this! \u003c/p>\n\u003cp>…and picture yourself forever at Pläj.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/keith-crowell125x125.jpg\" alt=\"Keith Crowell\" title=\"Keith Crowell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Keith\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Winemaker and Project Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bacon Bacon Food Truck\u003cbr>\n\u003cstrong>Reviewed Pläj Restaurant:\u003c/strong> Saturday, January 4, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I had been attempting to schedule a reservation at Pläj restaurant for the better part of a year. I was happy to have Check Please! as the motivation for me to finally make it happen. Having previously lived in Stockholm I was pretty excited to go and revisit the flavors from that part of the world again. \u003c/p>\n\u003cp>The starters were fantastic. I have to say the Ultra Greens Salad was by far one of the best-dressed salads I had ever tasted. Not over dressed, not under dressed. Perfect. And the Poached Lobster with Caviar was a nice, light frothy treat. My only wish was a bit more lobster. The Swedish meatballs were just like I remembered; a little bready, great texture, and a perfect accompaniment to the pickled cucumber and lingonberries. \u003c/p>\n\u003cp>I had the Elk with Sunchoke Gratin for my main course. I was expecting the elk to have a slightly gamey taste similar to venison, and was disappointed to find it the cleanest, almost flavorless steak I’ve ever had. It was perfectly cooked, but really had almost no flavor. Once I started including the mushrooms and jus with each bite it improved, but I kept longing for some meaty flavor. \u003c/p>\n\u003cp>Dessert was perfectly portioned. I had the Cardamom Crème Brulee that tasted more of vanilla than crème brulee. \u003c/p>\n\u003cp>The staff is an interesting lot. They are professional enough but there was always this air of grumpy unhappiness about them that was hard to shake. \u003c/p>\n\u003cp>And then came the bill. Holy cow, this place was expensive. I did not walk away feeling that the food-to-value proposition was in balance. I honestly feel like there are much better places in the theatre district for that price where the experience and food overwhelm, not under. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/peter-gorski125x125.jpg\" alt=\"Peter Gorski\" title=\"Peter Gorski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Start-up Co-Founder\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Evvia Estiatorio\u003cbr>\n\u003cstrong>Reviewed Pläj Restaurant:\u003c/strong> Saturday, January 4, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pläj is located in the back of a New England-esque inn. As soon as our small party walked in the door, we were greeted warmly and taken immediately to our table. The waiting area and bar are both quite compact. After 20 minutes of waiting and occasionally hailing, our server finally appeared annoyed. She offered no apologies for the extended wait time and her responses were brisk and at times passive aggressive, offering little help with the menu. \u003c/p>\n\u003cp>To my great relief, Pläj’s menu was amazingly simple. One sheet presented us with the ultimate path to happiness: all vegetables (Hagen), fish (Fjord), meat (Beta) and desserts (Godis) listed side-by-side for an easy comparison. Finally, our bread arrived in a nice little brown bag, and we all loved it for its rustic country hardness, simplicity and warmth. While the plates were small and pricy, it was apparent that the Chef put a lot of care into the composition of flavors, textures, and colors of each dish. Our appetizer and the Nordic standard, the Salmon Gravlax ($13) was delicious, whereas buttery cured salmon seemed to melt into lemon crème fraîche, dill purée, and house-made sweet stone mustard for a bite that’s light and lively. \u003c/p>\n\u003cp>Fast forwarding to our main entrée, the highlight of our visit became a plate of foam on top of the Krondill Poached Lobster with skagen, brioche crouton, caviar, and avocado ($23). The dish was lite and creamy, bursting with a beautiful balance of delicate and strong flavors, hot and chilled ingredients. Some other fusion creations lacked imagination, like the Organic Beet Root, Black Burgundy Truffle Salad ($14), which demonstrated somewhat poor integration of the ingredients and forgettable flavors. The Swedish meatballs ($15) left very little to the imagination as well. \u003c/p>\n\u003cp>The final dish of the evening, Cardamom Crème Brulee ($8) was well-executed, but seemed to be on the menu for the sake of high-end restaurant tradition alone. It wanted something to make it uniquely Scandinavian; liquor dipped lingonberries, perhaps?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While we truly enjoyed some of our dishes, we all felt that the restaurant needed better service and ambiance to command $50 per person price and match some of the best SF Bay Area restaurant establishments.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"description": "Seema: "Pläj (pronounced “play”) is a feast for the senses that will make your entire mind, body, and soul dance with joy."Keith: "The starters were fantastic. I have to say the Ultra Greens Salad was by far one of the best-dressed salads I had ever tasted."Peter: "The highlight of our visit became a plate of foam on top of the Krondill Poached Lobster with skagen, brioche crouton, caviar, and avocado."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pläj Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10222\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/seema-patel125x125.jpg\" alt=\"Seema Patel\" title=\"Seema Patel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Seema\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Payments Product Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pläj Restaurant\u003cbr>\n\u003cstrong>Reviewed Pläj Restaurant:\u003c/strong> Tuesday, December 10, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pläj (pronounced “play”) is a feast for the senses that will make your entire mind, body, and soul dance with joy. The vibrant flavors and fresh ingredients, combined with the cozy atmosphere and inventive menu, will elicit your childlike sense of adventure, exploration, and inspiration as you discover hidden treasures in each dish along your journey.\u003c/p>\n\u003cp>Owner/Chef Roberth Sundell (Swedish-born) has done an incredible job fusing the typical Scandinavian elements– clean, crisp, simple elegance – with Californian themes to really make traditional Nordic dishes approachable to San Francisco locals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>An excellent example of this is the “Taste of Herring.” Herring is a traditional Scandinavian dish, but hardly one that non-Scandies would go running towards. In an effort to share this emblem of Nordic culture with the broader global community, Sundell pairs the herring with some traditional accoutrements (i.e. red onion, rye crisps, lemony crème fraiche, mustard dill) along with some non-traditional, yet familiar tastes like saffron tomato (Mediterranean), soy-ginger (Asian), and coriander-chile (Latin), making it accessible to all. Oh, and he brilliantly prefaces the name with “Taste of…”—surely luring in even the mildly adventurous. \u003c/p>\n\u003cp>The cocktail list (i.e. “The Pläj List” – c’mon, how can that not make you smile?) is another area that showcases Scandinavian roots with hints of California. The Tulip is a particular favorite, with its lingonberry syrup, Swedish bitters, and lemony goodness lolling in a bath of sparkling wine. And the cocktail named “Girl with the Dragon Tattoo” certainly does its part to resonate with the masses. \u003c/p>\n\u003cp>The menu is divided into Dagen (“of the day”), Hagen (“from the garden”), Fjord (“from the water”), and Beta (“to graze”) and with this array, there is something for everyone to enjoy. While many of the dishes are familiar to repeat patrons, the preparation style is often tweaked, so there is always something new to entertain the most curious of palates. \u003c/p>\n\u003cp>Recurrent themes throughout each dish are: hidden gems tucked away such that each bite becomes a playful discovery, masterful textural contrast, and just the right amount of acidity/saltiness to make the flavors pop and, well, “play” in your mouth.\u003cbr>\nImagine a menu where each dish is masterfully crafted like this! \u003c/p>\n\u003cp>…and picture yourself forever at Pläj.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/keith-crowell125x125.jpg\" alt=\"Keith Crowell\" title=\"Keith Crowell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Keith\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Winemaker and Project Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bacon Bacon Food Truck\u003cbr>\n\u003cstrong>Reviewed Pläj Restaurant:\u003c/strong> Saturday, January 4, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I had been attempting to schedule a reservation at Pläj restaurant for the better part of a year. I was happy to have Check Please! as the motivation for me to finally make it happen. Having previously lived in Stockholm I was pretty excited to go and revisit the flavors from that part of the world again. \u003c/p>\n\u003cp>The starters were fantastic. I have to say the Ultra Greens Salad was by far one of the best-dressed salads I had ever tasted. Not over dressed, not under dressed. Perfect. And the Poached Lobster with Caviar was a nice, light frothy treat. My only wish was a bit more lobster. The Swedish meatballs were just like I remembered; a little bready, great texture, and a perfect accompaniment to the pickled cucumber and lingonberries. \u003c/p>\n\u003cp>I had the Elk with Sunchoke Gratin for my main course. I was expecting the elk to have a slightly gamey taste similar to venison, and was disappointed to find it the cleanest, almost flavorless steak I’ve ever had. It was perfectly cooked, but really had almost no flavor. Once I started including the mushrooms and jus with each bite it improved, but I kept longing for some meaty flavor. \u003c/p>\n\u003cp>Dessert was perfectly portioned. I had the Cardamom Crème Brulee that tasted more of vanilla than crème brulee. \u003c/p>\n\u003cp>The staff is an interesting lot. They are professional enough but there was always this air of grumpy unhappiness about them that was hard to shake. \u003c/p>\n\u003cp>And then came the bill. Holy cow, this place was expensive. I did not walk away feeling that the food-to-value proposition was in balance. I honestly feel like there are much better places in the theatre district for that price where the experience and food overwhelm, not under. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/peter-gorski125x125.jpg\" alt=\"Peter Gorski\" title=\"Peter Gorski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Start-up Co-Founder\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Evvia Estiatorio\u003cbr>\n\u003cstrong>Reviewed Pläj Restaurant:\u003c/strong> Saturday, January 4, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pläj is located in the back of a New England-esque inn. As soon as our small party walked in the door, we were greeted warmly and taken immediately to our table. The waiting area and bar are both quite compact. After 20 minutes of waiting and occasionally hailing, our server finally appeared annoyed. She offered no apologies for the extended wait time and her responses were brisk and at times passive aggressive, offering little help with the menu. \u003c/p>\n\u003cp>To my great relief, Pläj’s menu was amazingly simple. One sheet presented us with the ultimate path to happiness: all vegetables (Hagen), fish (Fjord), meat (Beta) and desserts (Godis) listed side-by-side for an easy comparison. Finally, our bread arrived in a nice little brown bag, and we all loved it for its rustic country hardness, simplicity and warmth. While the plates were small and pricy, it was apparent that the Chef put a lot of care into the composition of flavors, textures, and colors of each dish. Our appetizer and the Nordic standard, the Salmon Gravlax ($13) was delicious, whereas buttery cured salmon seemed to melt into lemon crème fraîche, dill purée, and house-made sweet stone mustard for a bite that’s light and lively. \u003c/p>\n\u003cp>Fast forwarding to our main entrée, the highlight of our visit became a plate of foam on top of the Krondill Poached Lobster with skagen, brioche crouton, caviar, and avocado ($23). The dish was lite and creamy, bursting with a beautiful balance of delicate and strong flavors, hot and chilled ingredients. Some other fusion creations lacked imagination, like the Organic Beet Root, Black Burgundy Truffle Salad ($14), which demonstrated somewhat poor integration of the ingredients and forgettable flavors. The Swedish meatballs ($15) left very little to the imagination as well. \u003c/p>\n\u003cp>The final dish of the evening, Cardamom Crème Brulee ($8) was well-executed, but seemed to be on the menu for the sake of high-end restaurant tradition alone. It wanted something to make it uniquely Scandinavian; liquor dipped lingonberries, perhaps?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While we truly enjoyed some of our dishes, we all felt that the restaurant needed better service and ambiance to command $50 per person price and match some of the best SF Bay Area restaurant establishments.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Evvia Estiatorio: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10210\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/peter-gorski125x125.jpg\" alt=\"Peter Gorski\" title=\"Peter Gorski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Start-up Co-Founder\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Evvia Estiatorio\u003cbr>\n\u003cstrong>Reviewed Evvia Estiatorio:\u003c/strong> Tuesday, January 7, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Silicon Valley is the mecca of cheap eats, and spending $100 to $150 for dinner for two on Greek food— known for its affordability and simplicity—seemed outrageous. Only reluctantly I jumped at the opportunity, and boy… Am I glad that I did! Ever since my first visit seven years ago, we have been returning to Evvia numerous times.\u003c/p>\n\u003cp>We were treated to a delicious three course dinner. We started with Squash & Pear — wood oven roasted squash, pear, manouri and aged balsamic vinegar ($8.75). The dish was better than expected, a sweetness and tartness of a cooked pear gave the dish amazing bright flavor. The second starter was the traditional Grilled Octopus sprinkled with lemon, oregano and a touch of fresh olive oil ($13.75). When grilled, octopus often tends to be rubbery and chewy even at the best restaurants in the City, but not at Evvia. The dish danced with bright flavors while tenderness of the charcoaled edges of the octopus immediately brought my palate alive. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next came the entrees. Since Evvia’s specialty is lamb, we moved onto the Kokinisto me Manestra – lamb shank braised in aromatic spices with orzo & myzithra cheese ($30). Cooked to perfection, the meat was almost falling off the bone and soft, sweet, fragrant, and slightly smoky. My wife ordered Psari Psito (also known as Grilled Branzini or more universally as European sea bass), and I could not help myself but to get a few bites from her plate as well. The fish served with lemon-oregano vinaigrette was delicate, moist and lemony.\u003c/p>\n\u003cp>Only one word could describe our dessert: scrumptious. We shared Galaktoboureko ($8.25), in which Evvia fused traditional Greek pastry with American flavors. Perfectly cooked two cannoli-shaped pastries boasted a slightly crispy exterior with light and fluffy interior made of creamy vanilla-bean semolina custard\u003c/p>\n\u003cp>Even after so many years dining and the considerably high price point of $120 per a couple, Evvia continues to surprise me with its casual and no-nonsense attitude, and the dishes that are vibrant, simple, and earthy, yet so deliciously luscious.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/seema-patel125x125.jpg\" alt=\"Seema Patel\" title=\"Seema Patel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Seema\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Payments Product Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pläj Restaurant\u003cbr>\n\u003cstrong>Reviewed Evvia Estiatorio:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>An evening at Evvia is reminiscent of a family celebration. The atmosphere is at once festive and cozy, with large parties gathered along long tables, smaller groups filling in the blanks, and a lively din hovering above that is miraculously anything but intrusive. Throw in lights strung around floor-to-ceiling pillars and swap out crazy Uncle Stavros for budding Sand Hill VCs, and you have the makings of what can best be described as a “Big Phat Greek Family Dinner.” \u003c/p>\n\u003cp>Warmth is a common theme throughout the Evvia experience. From the time we were greeted at the door, to our dialogue with the wait staff, and even when we found a discrepancy on the bill – everything was tended to with a genuine caring touch.\u003cbr>\n Evvia’s menu is optimized for sharing and sampling, with as many appetizer/side dishes as mains. Vegetarians are also likely to love this place, as are vegans, given the variety of plant and lentil-based offerings. \u003c/p>\n\u003cp>Standout dishes include the Saganaki, a pan-fried cheese served with a beautiful little sachet of lemon, along with a little oregano to complement the saltiness of the cheese. Whoa – I could eat this every day…maybe even twice on Sundays!\u003c/p>\n\u003cp>The lamb meatballs were succulent and grilled to perfection. Not a trace of oil anywhere on the place. Our only suggestion is to serve it with just a little more of the accompanying tomato sauce. The Solomos: admittedly, I was a little skeptical of combining tomato ouzo with salmon, but the combination turned out to be great. The potato puree was just lemony enough, not at all dense, and a wonderful complement to the dish. On the flip side, the Kolokithokeftethes (zucchini cakes) were a bit of a miss. While they were nicely browned on the outside, the cake itself was too bland and too moist as well. \u003c/p>\n\u003cp>From the knowledgeable and accommodating staff, to the variety of small and large plates, to the vibrant atmosphere…overall, Evvia was a truly delightful experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/keith-crowell125x125.jpg\" alt=\"Keith Crowell\" title=\"Keith Crowell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Keith\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Winemaker and Project Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bacon Bacon Food Truck\u003cbr>\n\u003cstrong>Reviewed Evvia Estiatorio:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Upon entering the restaurant you immediately feel comfortable and you know you are about to be taken care of. From the crackling fireplace to the cushy seats, this is a place you know you are going to have a great meal. The knowledgeable and friendly staff adds to this feeling from the very first “hello.” \u003c/p>\n\u003cp>Evvia is a temple to Greek food and spices. We started out with an amazing spread of appetizers. Of the 5 different we tried, the noteworthy ones were the Saghanaki, a pan fried cheese that you drizzle with lemon, and the Marithes Tiganites, crispy fried smelts in a huge portion size that you just can’t stop popping in your mouth. \u003c/p>\n\u003cp>Being a Greek restaurant, you know the lamb options have to be good, and believe me, they were. I tried both the lamb chop and the lamb shank. The lamb chop was covered in exotic Greek spices and cooked to perfection in their mesquite wood-fired oven. The lamb shank was slow roasted with cumin, all spice, cinnamon, and other aromatic spices, and falling off the bone. Served on a bed of orzo and shaved cheese, this was a course meant for the record books. The perfect drinking complement to both of these rich lamb dishes was the Greek wine I had, Xinomavro. This wine is similar to a pinot noir, but with much stronger tannins, which balanced out nicely with the meal. \u003c/p>\n\u003cp>To end the meal, we finished off with two delicious desserts and coffee. The Sokolatina is a rich molten chocolate cake that must be eaten with the accompanying sour cherry ice cream. The bitterness and sour flavors with a little sweet are perfect together. The Galaktoboureko, vanilla custard wrapped in sweet phyllo, was so good and luscious I almost ordered more! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A little on the pricey side, but well worth it. Evvia is definitely on my short list of restaurants I will eat at again when I find myself in Palo Alto. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Evvia Estiatorio: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10210\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/peter-gorski125x125.jpg\" alt=\"Peter Gorski\" title=\"Peter Gorski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Start-up Co-Founder\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Evvia Estiatorio\u003cbr>\n\u003cstrong>Reviewed Evvia Estiatorio:\u003c/strong> Tuesday, January 7, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Silicon Valley is the mecca of cheap eats, and spending $100 to $150 for dinner for two on Greek food— known for its affordability and simplicity—seemed outrageous. Only reluctantly I jumped at the opportunity, and boy… Am I glad that I did! Ever since my first visit seven years ago, we have been returning to Evvia numerous times.\u003c/p>\n\u003cp>We were treated to a delicious three course dinner. We started with Squash & Pear — wood oven roasted squash, pear, manouri and aged balsamic vinegar ($8.75). The dish was better than expected, a sweetness and tartness of a cooked pear gave the dish amazing bright flavor. The second starter was the traditional Grilled Octopus sprinkled with lemon, oregano and a touch of fresh olive oil ($13.75). When grilled, octopus often tends to be rubbery and chewy even at the best restaurants in the City, but not at Evvia. The dish danced with bright flavors while tenderness of the charcoaled edges of the octopus immediately brought my palate alive. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next came the entrees. Since Evvia’s specialty is lamb, we moved onto the Kokinisto me Manestra – lamb shank braised in aromatic spices with orzo & myzithra cheese ($30). Cooked to perfection, the meat was almost falling off the bone and soft, sweet, fragrant, and slightly smoky. My wife ordered Psari Psito (also known as Grilled Branzini or more universally as European sea bass), and I could not help myself but to get a few bites from her plate as well. The fish served with lemon-oregano vinaigrette was delicate, moist and lemony.\u003c/p>\n\u003cp>Only one word could describe our dessert: scrumptious. We shared Galaktoboureko ($8.25), in which Evvia fused traditional Greek pastry with American flavors. Perfectly cooked two cannoli-shaped pastries boasted a slightly crispy exterior with light and fluffy interior made of creamy vanilla-bean semolina custard\u003c/p>\n\u003cp>Even after so many years dining and the considerably high price point of $120 per a couple, Evvia continues to surprise me with its casual and no-nonsense attitude, and the dishes that are vibrant, simple, and earthy, yet so deliciously luscious.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/seema-patel125x125.jpg\" alt=\"Seema Patel\" title=\"Seema Patel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Seema\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Payments Product Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pläj Restaurant\u003cbr>\n\u003cstrong>Reviewed Evvia Estiatorio:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>An evening at Evvia is reminiscent of a family celebration. The atmosphere is at once festive and cozy, with large parties gathered along long tables, smaller groups filling in the blanks, and a lively din hovering above that is miraculously anything but intrusive. Throw in lights strung around floor-to-ceiling pillars and swap out crazy Uncle Stavros for budding Sand Hill VCs, and you have the makings of what can best be described as a “Big Phat Greek Family Dinner.” \u003c/p>\n\u003cp>Warmth is a common theme throughout the Evvia experience. From the time we were greeted at the door, to our dialogue with the wait staff, and even when we found a discrepancy on the bill – everything was tended to with a genuine caring touch.\u003cbr>\n Evvia’s menu is optimized for sharing and sampling, with as many appetizer/side dishes as mains. Vegetarians are also likely to love this place, as are vegans, given the variety of plant and lentil-based offerings. \u003c/p>\n\u003cp>Standout dishes include the Saganaki, a pan-fried cheese served with a beautiful little sachet of lemon, along with a little oregano to complement the saltiness of the cheese. Whoa – I could eat this every day…maybe even twice on Sundays!\u003c/p>\n\u003cp>The lamb meatballs were succulent and grilled to perfection. Not a trace of oil anywhere on the place. Our only suggestion is to serve it with just a little more of the accompanying tomato sauce. The Solomos: admittedly, I was a little skeptical of combining tomato ouzo with salmon, but the combination turned out to be great. The potato puree was just lemony enough, not at all dense, and a wonderful complement to the dish. On the flip side, the Kolokithokeftethes (zucchini cakes) were a bit of a miss. While they were nicely browned on the outside, the cake itself was too bland and too moist as well. \u003c/p>\n\u003cp>From the knowledgeable and accommodating staff, to the variety of small and large plates, to the vibrant atmosphere…overall, Evvia was a truly delightful experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/keith-crowell125x125.jpg\" alt=\"Keith Crowell\" title=\"Keith Crowell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Keith\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Winemaker and Project Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bacon Bacon Food Truck\u003cbr>\n\u003cstrong>Reviewed Evvia Estiatorio:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Upon entering the restaurant you immediately feel comfortable and you know you are about to be taken care of. From the crackling fireplace to the cushy seats, this is a place you know you are going to have a great meal. The knowledgeable and friendly staff adds to this feeling from the very first “hello.” \u003c/p>\n\u003cp>Evvia is a temple to Greek food and spices. We started out with an amazing spread of appetizers. Of the 5 different we tried, the noteworthy ones were the Saghanaki, a pan fried cheese that you drizzle with lemon, and the Marithes Tiganites, crispy fried smelts in a huge portion size that you just can’t stop popping in your mouth. \u003c/p>\n\u003cp>Being a Greek restaurant, you know the lamb options have to be good, and believe me, they were. I tried both the lamb chop and the lamb shank. The lamb chop was covered in exotic Greek spices and cooked to perfection in their mesquite wood-fired oven. The lamb shank was slow roasted with cumin, all spice, cinnamon, and other aromatic spices, and falling off the bone. Served on a bed of orzo and shaved cheese, this was a course meant for the record books. The perfect drinking complement to both of these rich lamb dishes was the Greek wine I had, Xinomavro. This wine is similar to a pinot noir, but with much stronger tannins, which balanced out nicely with the meal. \u003c/p>\n\u003cp>To end the meal, we finished off with two delicious desserts and coffee. The Sokolatina is a rich molten chocolate cake that must be eaten with the accompanying sour cherry ice cream. The bitterness and sour flavors with a little sweet are perfect together. The Galaktoboureko, vanilla custard wrapped in sweet phyllo, was so good and luscious I almost ordered more! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A little on the pricey side, but well worth it. Evvia is definitely on my short list of restaurants I will eat at again when I find myself in Palo Alto. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Zin Restaurant & Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9912\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/pauline-stavaris125x125.jpg\" alt=\"Pauline Stavaris\" title=\"Pauline Stavaris\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pauline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zin Restaurant & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Zin Restaurant & Wine Bar:\u003c/strong> Saturday, May 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Jeff Mall of Zin brings all of California with flair from other American fare to your plate. Castroville, Liberty Farm, Shannon Ranch and Zin’s own Eastside Farm are present on this best of Northern California menu. With its warm atmosphere, classic American farm dishes, and table comfort food, Zin is a great place for a nice post-wine tasting dinner, date night or even a nice family dinner. \u003c/p>\n\u003cp>Start off slow with the hot and cheesy Castroville artichoke dip with crisp parmesan flat bread. The artichokes are roughly chopped and the cheese just dots the top so you can taste the artichoke when dipping the lightly crusted Parmesan flat bread. All the flavors in great harmony really shined with the Rose of Pinot Noir we started with; it’s warm and inviting. I’m most certain his warm Delta asparagus salad with Zin’s own Eastside Farm frisee and egg converted me to being a “poached egg on my salad” person. Runny egg yolks are not my thing oddly enough; I’m someone who has no problem eating offal or any other strange meat. After all, everything is also better with bacon and the crispy cheese. Next came the Crispy Duck Leg. This duck is crispy on the outside and moist in the center; couple that with the dirty duck rice and the creamed cabbage with their delicious house cured bacon and I could’ve been in New Orleans. The Candy Bar (a shortbread cookie with milk chocolate nougat, chocolate, salted caramel and peanuts on top) was split amongst my Seinfeldian friends and I (this girl does have to watch her waistline) and it’s the perfect choice for those who like sweet stuff and those who prefer a salty treat. You had to eat it with a knife and fork just like Mr. Pitt. Stick a fork in me I’m done. Until we meet again Zin…\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/raphael-loperena125x125.jpg\" alt=\"Raphael Loperena\" title=\"Raphael Loperena\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raphael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Cupertino\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Copita Tequileria y Comida\u003cbr>\n\u003cstrong>Reviewed Zin Restaurant & Wine Bar:\u003c/strong> Monday, April 29, 2013\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nI visited Zin with three other friends on a Monday evening. We were very pleased from the moment we walked in. We were greeted very courteously and seated to our table immediately. Homemade bread and water came right away. Our server was very eager to explain all of the dishes on the menu, which she knew very well. The appetizers and salads were served within minutes; however, the main dishes took almost twenty minutes to arrive. I was delighted with my choice of salad which came with a crispy poached egg on top and it dressed the whole dish beautifully. The beer-battered green beans were very tasty and the mango salsa was a great complement. The New Orleans BBQ Shrimp was probably the best shrimp I have had with an incredible Creole sauce that was over-the-top good! My lamb shank was perfectly cooked, moist and tender, falling off the bone and the Red-Eye Gravy was absolutely delicious. The stone- ground grits were a great base for the meat and gravy and the chow-chow relish was also very good. I had the Candy Bar for dessert; the salted caramel sauce made my mouth water; it was so scrumptious!\u003c/p>\n\u003cp>Overall, the quality of the food at Zin was quite good and the portions generous. For the most part service at the table was excellent, considering that the whole restaurant was quite full by the time we had finished our salads. \u003c/p>\n\u003cp>The atmosphere was calm and pleasant, even though they have an open kitchen. I felt the quality of the food at Zin is of good value for the money and will certainly recommend the restaurant and go back to eat there again if I am in the area.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/omar-mamoon125x125.jpg\" alt=\"Omar Mamoon\" title=\"Omar Mamoon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Omar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Technology Consultant & Cookie Dough Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turtle Tower Restaurant\u003cbr>\n\u003cstrong>Reviewed Zin Restaurant & Wine Bar:\u003c/strong> Sunday, May 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Zin does not win. In fact, it fails. Miserably. It’s boring and poorly executed.\u003c/p>\n\u003cp>We started with the Hot and Cheesy Artichoke Dip (incidentally a good descriptor of the restaurant). I find it hard to believe that one could mess up an artichoke dip, yet Zin somehow achieves to do so with the use of poor-quality brie.\u003c/p>\n\u003cp>We ordered two mains– the first was a fried chicken special. It was very dry and poorly seasoned. I asked for a Crystal Hot Sauce in hopes of fixing this problem; my server arrived ten minutes later only to inform me they were out of Crystal Hot Sauce, but had “house-made” hot sauce which she promised was better. It tasted like burned leather. The chicken was served with a biscuit which was just fine and a bed of mashed potatoes that tasted like the stuff out of the box or from KFC (I imagine they’re the same). \u003c/p>\n\u003cp>The other main we ordered was a grilled hanger steak, which was actually cooked quite well. Unfortunately it was doused entirely in their house-made Z1-sauce, cute but unnecessary and overpowering.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of my meal was the ice-cold Boont Amber Ale on tap. I would not return nor recommend this restaurant to anyone else.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Pauline:\u003c/strong> \"With its warm atmosphere, classic American farm dishes, and table comfort food, Zin is a great place for a nice post-wine tasting dinner, date night or even a nice family dinner.\"\u003cbr />\u003cstrong>Raphael:\u003c/strong> \"I had the Candy Bar for dessert; the salted caramel sauce made my mouth water; it was so scrumptious!\"\u003cbr />\u003cstrong>Omar:\u003c/strong> \"The best part of my meal was the ice-cold Boont Amber Ale on tap. I would not return nor recommend this restaurant to anyone else.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zin Restaurant & Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9912\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/pauline-stavaris125x125.jpg\" alt=\"Pauline Stavaris\" title=\"Pauline Stavaris\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pauline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zin Restaurant & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Zin Restaurant & Wine Bar:\u003c/strong> Saturday, May 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Jeff Mall of Zin brings all of California with flair from other American fare to your plate. Castroville, Liberty Farm, Shannon Ranch and Zin’s own Eastside Farm are present on this best of Northern California menu. With its warm atmosphere, classic American farm dishes, and table comfort food, Zin is a great place for a nice post-wine tasting dinner, date night or even a nice family dinner. \u003c/p>\n\u003cp>Start off slow with the hot and cheesy Castroville artichoke dip with crisp parmesan flat bread. The artichokes are roughly chopped and the cheese just dots the top so you can taste the artichoke when dipping the lightly crusted Parmesan flat bread. All the flavors in great harmony really shined with the Rose of Pinot Noir we started with; it’s warm and inviting. I’m most certain his warm Delta asparagus salad with Zin’s own Eastside Farm frisee and egg converted me to being a “poached egg on my salad” person. Runny egg yolks are not my thing oddly enough; I’m someone who has no problem eating offal or any other strange meat. After all, everything is also better with bacon and the crispy cheese. Next came the Crispy Duck Leg. This duck is crispy on the outside and moist in the center; couple that with the dirty duck rice and the creamed cabbage with their delicious house cured bacon and I could’ve been in New Orleans. The Candy Bar (a shortbread cookie with milk chocolate nougat, chocolate, salted caramel and peanuts on top) was split amongst my Seinfeldian friends and I (this girl does have to watch her waistline) and it’s the perfect choice for those who like sweet stuff and those who prefer a salty treat. You had to eat it with a knife and fork just like Mr. Pitt. Stick a fork in me I’m done. Until we meet again Zin…\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/raphael-loperena125x125.jpg\" alt=\"Raphael Loperena\" title=\"Raphael Loperena\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raphael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Cupertino\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Copita Tequileria y Comida\u003cbr>\n\u003cstrong>Reviewed Zin Restaurant & Wine Bar:\u003c/strong> Monday, April 29, 2013\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\">\u003cbr>\nI visited Zin with three other friends on a Monday evening. We were very pleased from the moment we walked in. We were greeted very courteously and seated to our table immediately. Homemade bread and water came right away. Our server was very eager to explain all of the dishes on the menu, which she knew very well. The appetizers and salads were served within minutes; however, the main dishes took almost twenty minutes to arrive. I was delighted with my choice of salad which came with a crispy poached egg on top and it dressed the whole dish beautifully. The beer-battered green beans were very tasty and the mango salsa was a great complement. The New Orleans BBQ Shrimp was probably the best shrimp I have had with an incredible Creole sauce that was over-the-top good! My lamb shank was perfectly cooked, moist and tender, falling off the bone and the Red-Eye Gravy was absolutely delicious. The stone- ground grits were a great base for the meat and gravy and the chow-chow relish was also very good. I had the Candy Bar for dessert; the salted caramel sauce made my mouth water; it was so scrumptious!\u003c/p>\n\u003cp>Overall, the quality of the food at Zin was quite good and the portions generous. For the most part service at the table was excellent, considering that the whole restaurant was quite full by the time we had finished our salads. \u003c/p>\n\u003cp>The atmosphere was calm and pleasant, even though they have an open kitchen. I felt the quality of the food at Zin is of good value for the money and will certainly recommend the restaurant and go back to eat there again if I am in the area.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/omar-mamoon125x125.jpg\" alt=\"Omar Mamoon\" title=\"Omar Mamoon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Omar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Technology Consultant & Cookie Dough Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turtle Tower Restaurant\u003cbr>\n\u003cstrong>Reviewed Zin Restaurant & Wine Bar:\u003c/strong> Sunday, May 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Zin does not win. In fact, it fails. Miserably. It’s boring and poorly executed.\u003c/p>\n\u003cp>We started with the Hot and Cheesy Artichoke Dip (incidentally a good descriptor of the restaurant). I find it hard to believe that one could mess up an artichoke dip, yet Zin somehow achieves to do so with the use of poor-quality brie.\u003c/p>\n\u003cp>We ordered two mains– the first was a fried chicken special. It was very dry and poorly seasoned. I asked for a Crystal Hot Sauce in hopes of fixing this problem; my server arrived ten minutes later only to inform me they were out of Crystal Hot Sauce, but had “house-made” hot sauce which she promised was better. It tasted like burned leather. The chicken was served with a biscuit which was just fine and a bed of mashed potatoes that tasted like the stuff out of the box or from KFC (I imagine they’re the same). \u003c/p>\n\u003cp>The other main we ordered was a grilled hanger steak, which was actually cooked quite well. Unfortunately it was doused entirely in their house-made Z1-sauce, cute but unnecessary and overpowering.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of my meal was the ice-cold Boont Amber Ale on tap. I would not return nor recommend this restaurant to anyone else.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Turtle Tower Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9898\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/omar-mamoon125x125.jpg\" alt=\"Omar Mamoon\" title=\"Omar Mamoon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Omar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Technology Consultant & Cookie Dough Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turtle Tower Restaurant\u003cbr>\n\u003cstrong>Reviewed Turtle Tower Restaurant:\u003c/strong> Thursday, May 9, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nThere’s very little more that can be said about Turtle Tower. The place is somewhat of an institution in San Francisco. People know about it; it’s a thing. Yet, in my most recent experience, I’ve discovered something magical, something so delicious that the next time you visit you won’t not order this dish.\u003c/p>\n\u003cp>Now, if you’ve been living under a rock in San Francisco and haven’t heard of Turtle Tower, it’s a northern-style Vietnamese restaurant widely acclaimed for its pho-nomenal (I promise to sparingly pun from here-on-out) pho, or Vietnamese noodle soup. The pho ga (chicken) is the most popular– the broth is simmered for more than fifteen hours and is fortified with free-range chickens. Unlike Southern Vietnamese pho which is served with accompaniments like bean sprouts, basil, and hoisin sauce, the northern or Hanoi-styled pho at Turtle Tower is simply served with a side of green chilies and lime to add a bit of heat and acidity to a perfectly clean and pristine broth.\u003c/p>\n\u003cp>The combination beef pho is equally fantastic. But if you really want to add another level of depth, you can order your pho stir-fried. They basically fry the chicken or beef with leeks, carrots, and the noodles. The result is a whole other level of complexity and smokiness to the dish. Perfect hangover food, pho’sho.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the real gem I uncovered in my most recent visit to Turtle Tower was the grilled fish, cha ca. Grilled turmeric-coated catfish is served in a deep cast-iron bowl resting over a chamber that holds a fire that sizzles the dish from below. You are given a plate of fresh green onions and fragrant dill, a bowl of roasted peanuts, and another bowl of onions in vinegar and are instructed by the waiter to add these to the cast iron to cook with the sizzling fish. After a couple minutes and a few stirs, the fish becomes nice and crispy and a curry-like texture is achieved. You add this on the fresh vermicelli noodles, season a tiny bit with the fish paste, and devour. It’s more than delicious; it’s an experience that must be experienced first-hand.\u003c/p>\n\u003cp>There are three locations of Turtle Tower–the one I usually go to is located on Larkin Street– but the one I visited was on Geary and was equally as delicious (though does not serve alcohol). Definitely visit either location for a large bowl of pho if you haven’t visited before, but definitely revisit for the grilled catfish pot– it’s like falling in love all over again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/pauline-stavaris125x125.jpg\" alt=\"Pauline Stavaris\" title=\"Pauline Stavaris\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pauline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zin Restaurant & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Turtle Tower Restaurant:\u003c/strong> Thursday, May 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If inexpensive, no fuss and no muss pho is your preference then this is your place. If you don’t care for really spicy Asian cuisine and want to control it as much as you can this is also your place. If you don’t want to pay for ambiance then this is definitely your place. It’s North Vietnamese so the flavors are more subdued in comparison to the flavors of Central and Southern Vietnam, where spice is king. Pho appears to be the thing to eat here; it’s also the best bang for your buck. You can have a small bowl of pho, still pretty large, for around seven dollars. If you are a vegetarian or pescatarian however, you will be disappointed as there are maybe a handful of items you can enjoy. The waiters might offer you menu items without meat, but won’t tell you what it’s substituted with.\u003c/p>\n\u003cp>Our server recommended the pho ga long to me. When it appeared, I tasted it without the side lemon and sliced jalapenos, so I could taste the broth, and found it bland; it tasted more like a watered down broth. I had to add a healthy squeeze of the lemon, a few of the jalapenos, some Sriracha and hot oil. The giblets were cooked well and I actually preferred them over the chicken, however I wish it came with more; there were only three large whole giblets. I would’ve also preferred them sliced or chopped coarsely, instead of whole; that would’ve made each bite have giblet and also appear to have more in the dish. There was a nice amount of noodles, not too much. I really do prefer the northern wider noodles. I did not ask for hoisin sauce, I used what was on my table.\u003c/p>\n\u003cp>A small bowl of my pho was a little over seven dollars, okay for how much you got, which is not bad for San Francisco standards. If you want any accoutrements, then you’ll have to ask for them. Spring roll over imperial roll is my recommendation. I prefer pho for lunch so if I’m in the area during the day I’d possibly go back, especially if the air is chill. I’d try it again, especially for a seven dollar pho. If I’m going to ask for anything, I’m going to ask them to slice my giblets.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/raphael-loperena125x125.jpg\" alt=\"Raphael Loperena\" title=\"Raphael Loperena\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raphael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Cupertino\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Copita Tequileria y Comida\u003cbr>\n\u003cstrong>Reviewed Turtle Tower Restaurant:\u003c/strong> Saturday, May 4, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I visited the Turtle Tower Restaurant on a Saturday evening along with two other friends of mine. We were promptly seated at our table and were asked if we would like anything to drink. We ordered the house green tea in a pot. The tea was nice and hot and the server took our order immediately, which started to come within five minutes. The spring rolls were unusually large and wrapped in lettuce and very cold. \u003c/p>\n\u003cp>The Imperial Rolls with vermicelli noodles, lettuce, mint and cilantro were a very nice surprise full of vegetables, wrapped in a lettuce leaf and dipped in a very tasty peanut sauce and vinegar fish sauce. \u003c/p>\n\u003cp>A soup plate was my main course. The small portion is quite large, almost enough for 2 people. The broth was hot and it cooked the raw beef almost immediately. However, the broth lacked flavor; my friends also claimed their soups, number eight and number nine were quite unseasoned and lacked depth in flavor, unless lime juice or soy sauce were added.\u003c/p>\n\u003cp>Our side dishes were the combination fried rice and the sticky rice with chicken and sausage. Both dishes were quite good and flavorful and they did not need any sauces to be added.\u003c/p>\n\u003cp>For dessert I had their flan in coffee syrup. The flan lacked flavor of a homemade dessert and the coffee syrup was almost bitter and watery.\u003c/p>\n\u003cp>I was not impressed with the Turtle Tower as a restaurant that strives for serving excellent and tasty food to their customers. I saw it more as a fast lunch place where you go in to grab a quick bite because their service is fast rather than because you want to enjoy your dining experience.\u003c/p>\n\u003cp>The atmosphere and ambiance at the restaurant was that of a quiet rush, not aimed to make the guests feel welcome and happy. \u003c/p>\n\u003cp>The restroom was a very disappointing place to visit, very dirty, water all over the floor, no paper towels and no toilet paper seats. The sink was breaking off the wall and looked like this room had not been cleaned and serviced in days. The restaurant overall looked a little run down and uninviting.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In my opinion, the Turtle Tower Restaurant does not deserve to be recommended, and I will not return to visit it again.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Omar:\u003c/strong> \"The pho ga (chicken) is the most popular– the broth is simmered for more than fifteen hours and is fortified with free-range chickens.\"\u003cbr />\u003cstrong>Pauline:\u003c/strong> \"If you are a vegetarian or pescatarian however, you will be disappointed as there are maybe a handful of items you can enjoy.\"\u003cbr />\u003cstrong>Raphael:\u003c/strong> \" However, the broth lacked flavor; my friends also claimed their soups, number eight and number nine were quite unseasoned and lacked depth in flavor, unless lime juice or soy sauce were added.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Turtle Tower Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9898\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/omar-mamoon125x125.jpg\" alt=\"Omar Mamoon\" title=\"Omar Mamoon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Omar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Technology Consultant & Cookie Dough Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turtle Tower Restaurant\u003cbr>\n\u003cstrong>Reviewed Turtle Tower Restaurant:\u003c/strong> Thursday, May 9, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nThere’s very little more that can be said about Turtle Tower. The place is somewhat of an institution in San Francisco. People know about it; it’s a thing. Yet, in my most recent experience, I’ve discovered something magical, something so delicious that the next time you visit you won’t not order this dish.\u003c/p>\n\u003cp>Now, if you’ve been living under a rock in San Francisco and haven’t heard of Turtle Tower, it’s a northern-style Vietnamese restaurant widely acclaimed for its pho-nomenal (I promise to sparingly pun from here-on-out) pho, or Vietnamese noodle soup. The pho ga (chicken) is the most popular– the broth is simmered for more than fifteen hours and is fortified with free-range chickens. Unlike Southern Vietnamese pho which is served with accompaniments like bean sprouts, basil, and hoisin sauce, the northern or Hanoi-styled pho at Turtle Tower is simply served with a side of green chilies and lime to add a bit of heat and acidity to a perfectly clean and pristine broth.\u003c/p>\n\u003cp>The combination beef pho is equally fantastic. But if you really want to add another level of depth, you can order your pho stir-fried. They basically fry the chicken or beef with leeks, carrots, and the noodles. The result is a whole other level of complexity and smokiness to the dish. Perfect hangover food, pho’sho.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the real gem I uncovered in my most recent visit to Turtle Tower was the grilled fish, cha ca. Grilled turmeric-coated catfish is served in a deep cast-iron bowl resting over a chamber that holds a fire that sizzles the dish from below. You are given a plate of fresh green onions and fragrant dill, a bowl of roasted peanuts, and another bowl of onions in vinegar and are instructed by the waiter to add these to the cast iron to cook with the sizzling fish. After a couple minutes and a few stirs, the fish becomes nice and crispy and a curry-like texture is achieved. You add this on the fresh vermicelli noodles, season a tiny bit with the fish paste, and devour. It’s more than delicious; it’s an experience that must be experienced first-hand.\u003c/p>\n\u003cp>There are three locations of Turtle Tower–the one I usually go to is located on Larkin Street– but the one I visited was on Geary and was equally as delicious (though does not serve alcohol). Definitely visit either location for a large bowl of pho if you haven’t visited before, but definitely revisit for the grilled catfish pot– it’s like falling in love all over again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/pauline-stavaris125x125.jpg\" alt=\"Pauline Stavaris\" title=\"Pauline Stavaris\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pauline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zin Restaurant & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Turtle Tower Restaurant:\u003c/strong> Thursday, May 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If inexpensive, no fuss and no muss pho is your preference then this is your place. If you don’t care for really spicy Asian cuisine and want to control it as much as you can this is also your place. If you don’t want to pay for ambiance then this is definitely your place. It’s North Vietnamese so the flavors are more subdued in comparison to the flavors of Central and Southern Vietnam, where spice is king. Pho appears to be the thing to eat here; it’s also the best bang for your buck. You can have a small bowl of pho, still pretty large, for around seven dollars. If you are a vegetarian or pescatarian however, you will be disappointed as there are maybe a handful of items you can enjoy. The waiters might offer you menu items without meat, but won’t tell you what it’s substituted with.\u003c/p>\n\u003cp>Our server recommended the pho ga long to me. When it appeared, I tasted it without the side lemon and sliced jalapenos, so I could taste the broth, and found it bland; it tasted more like a watered down broth. I had to add a healthy squeeze of the lemon, a few of the jalapenos, some Sriracha and hot oil. The giblets were cooked well and I actually preferred them over the chicken, however I wish it came with more; there were only three large whole giblets. I would’ve also preferred them sliced or chopped coarsely, instead of whole; that would’ve made each bite have giblet and also appear to have more in the dish. There was a nice amount of noodles, not too much. I really do prefer the northern wider noodles. I did not ask for hoisin sauce, I used what was on my table.\u003c/p>\n\u003cp>A small bowl of my pho was a little over seven dollars, okay for how much you got, which is not bad for San Francisco standards. If you want any accoutrements, then you’ll have to ask for them. Spring roll over imperial roll is my recommendation. I prefer pho for lunch so if I’m in the area during the day I’d possibly go back, especially if the air is chill. I’d try it again, especially for a seven dollar pho. If I’m going to ask for anything, I’m going to ask them to slice my giblets.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/raphael-loperena125x125.jpg\" alt=\"Raphael Loperena\" title=\"Raphael Loperena\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raphael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Cupertino\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Copita Tequileria y Comida\u003cbr>\n\u003cstrong>Reviewed Turtle Tower Restaurant:\u003c/strong> Saturday, May 4, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I visited the Turtle Tower Restaurant on a Saturday evening along with two other friends of mine. We were promptly seated at our table and were asked if we would like anything to drink. We ordered the house green tea in a pot. The tea was nice and hot and the server took our order immediately, which started to come within five minutes. The spring rolls were unusually large and wrapped in lettuce and very cold. \u003c/p>\n\u003cp>The Imperial Rolls with vermicelli noodles, lettuce, mint and cilantro were a very nice surprise full of vegetables, wrapped in a lettuce leaf and dipped in a very tasty peanut sauce and vinegar fish sauce. \u003c/p>\n\u003cp>A soup plate was my main course. The small portion is quite large, almost enough for 2 people. The broth was hot and it cooked the raw beef almost immediately. However, the broth lacked flavor; my friends also claimed their soups, number eight and number nine were quite unseasoned and lacked depth in flavor, unless lime juice or soy sauce were added.\u003c/p>\n\u003cp>Our side dishes were the combination fried rice and the sticky rice with chicken and sausage. Both dishes were quite good and flavorful and they did not need any sauces to be added.\u003c/p>\n\u003cp>For dessert I had their flan in coffee syrup. The flan lacked flavor of a homemade dessert and the coffee syrup was almost bitter and watery.\u003c/p>\n\u003cp>I was not impressed with the Turtle Tower as a restaurant that strives for serving excellent and tasty food to their customers. I saw it more as a fast lunch place where you go in to grab a quick bite because their service is fast rather than because you want to enjoy your dining experience.\u003c/p>\n\u003cp>The atmosphere and ambiance at the restaurant was that of a quiet rush, not aimed to make the guests feel welcome and happy. \u003c/p>\n\u003cp>The restroom was a very disappointing place to visit, very dirty, water all over the floor, no paper towels and no toilet paper seats. The sink was breaking off the wall and looked like this room had not been cleaned and serviced in days. The restaurant overall looked a little run down and uninviting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In my opinion, the Turtle Tower Restaurant does not deserve to be recommended, and I will not return to visit it again.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Copita Tequileria y Comida: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9885\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/raphael-loperena125x125.jpg\" alt=\"Raphael Loperena\" title=\"Raphael Loperena\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raphael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Cupertino\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Copita Tequileria y Comida\u003cbr>\n\u003cstrong>Reviewed Copita Tequileria y Comida:\u003c/strong> Wednesday, May 8, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nI visited Copita on a Wednesday evening along with 3 other friends of mine. We were promptly seated at our table and asked if we would like anything to drink. The preparation of all their dishes here at Copita is in a wonderful and upscale version, amazing presentation and they all have the true flavor of México, which I know very well because I am from México City.\u003c/p>\n\u003cp>Among the dishes ordered, we had the Papaya and Sausalito Watercress Salad with Avocado chunks and lots of Queso Oxaca strings and a drizzle of lime juice and sea salt. We also ordered four types of Tacos: The Pork Belly Tacos, the Tacos Al Pastor of marinated Pork Loin in Guajilo Chile, the Cornmeal dusted Fried Oyster Tacos with an exquisite Chile de árbol Tarter Sauce, and the California Kobe Beef Flank steak tacos, where the beef was cooked to perfection, totally tender and juicy that just melts in the mouth served with Chipotle Crème, a complete over the top combination of flavors.\u003c/p>\n\u003cp>Immediately, we realized Copita was not your average run-of-the-mill Tex-Mex style Mexican restaurant you see all over California and the US. At Copita, they do not serve rice and beans with every plate you order. Rice and beans are not even on the menu! All the dishes served here are true and original recipes and flavors from old México made with the highest quality local organic ingredients available.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of our ‘Big Plates’ included the Birria de Chivo, a Young Goat Stew, tender and juicy, served with a side cup of the broth of the goat, with chick peas and herbs. This was the most delicious dish I have ever tasted. The Goat was succulent, deep in flavors with mild chile spices and with an incomparable rich taste of a dish extremely well prepared.\u003c/p>\n\u003cp>The Piece of Resistance came last: The incredible, phenomenal and most fantastic of all Desserts, the Oaxacan Chocolate Milkshake Spiked with Añejo Tequila and Spiced Mexican Wedding Cookies on the side. This is truly a “Drink of The Gods” !!! We actually had to order seconds! – It was Celestial !!!\u003c/p>\n\u003cp>My experience with Copita has been of a total elation of Mexican food, very authentic and yet modern, their drinks, their hospitality and their service. The quality of food is just fantastic, traditional Mexican elevated to the tenth power of excellence. The atmosphere is vibrant and energetic and everyone seems to be enjoying their food and drinks enormously. The ahh’s and ohh’s of surprise are heard all over the room when a new plate is brought to the tables. The upscale quality of the food at Copital, as well as the detailed preparation of their dishes with those incredible flavors, make this restaurant a great value for your dollar, since you can spend the same amount of money elsewhere and not be anywhere nearly as happy and truly satisfied as you will be at Copita.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/pauline-stavaris125x125.jpg\" alt=\"Pauline Stavaris\" title=\"Pauline Stavaris\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pauline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zin Restaurant & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Copita Tequileria y Comida:\u003c/strong> Wednesday, May 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMost can’t get behind expensive high-end Mexican cuisine, but if you open that wallet wide then you’ll really enjoy this place. There’s real Mexican food here folks, so don’t expect to see a burrito or chimichanga. There are some things you’ll have to hold on to your sombreros when you see the menu, but it’s all worth it. How can it not be with Joanne Weir as chef? James Beard winner, worked with Alice Waters, enough said. Would I go here every time I have a craving for Mexican food? No, I can get snazzy authentic tacos elsewhere; however I will go back and have others eat authentically! I’m an adventurous eater and have traveled extensively throughout Mexico and my meal transported me back to trips I’ve made to Guadalajara, Morelia and D.F. (Mexico City). \u003c/p>\n\u003cp>What did I eat? Let’s start with my entrée, young goat birria. Wow that birria! There were three tacos and a small bowl of the birria. This “large entrée” really should’ve been a much larger cazuela of birria with tortillas on the side, but I got over it because that goat was so moist! You know you’re eating goat, which does taste a lot like lamb and not chicken. You almost can’t get more authentic than birria; the only thing that comes close is mole, of course. My birria and the michelada I ordered made me feel as if I was transported to a cocina in Guadalajara. The micheladas here are supposedly secret for lunch and dinner; they evidently offer them only for brunch. They may have said that I can’t get the rajas on the side of my quesadilla, but the papas bravas with fried jalapenos and an avocado crema were perfectly spiced with cumin-arbol chili. I could eat a whole bowl of those potatoes with a Mexican twist! Yes, you have to pay for chips and salsa here. The tomatillo avocado salsa, which tasted like aguacate that you get in Mexico (the original guacamole), was fantastic. Finish off with Mexico’s version of donut holes called bunuelos with coconut flan sauce and all is good with your tummy and your snazzy Mexican meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/omar-mamoon125x125.jpg\" alt=\"Omar Mamoon\" title=\"Omar Mamoon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Omar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Technology Consultant & Cookie Dough Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turtle Tower Restaurant\u003cbr>\n\u003cstrong>Reviewed Copita Tequileria y Comida:\u003c/strong> Saturday, May 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I need to preface this review with the fact that I love tacos. I’m a taco connoisseur, a taconnoisseur, if you will. I even wrote a blog about my hunt for the \u003ca href=\"http://the-mission-taco.blogspot.com\">perfect taco in the Mission\u003c/a>. So, take me to a place with tacos, and you can bet that I will order them. And they better be delicious. Thankfully for Copita, they were.\u003c/p>\n\u003cp>Copita is a technique and ingredient-driven traditional Mexican restaurant co-owned by celebrity chef /writer Joanne Weir. The ingredients are top-notch and the care and attention to traditional flavors are elevated with incredible technique and precision (Weir has brought on executive chef Gonzalo Rivera, who is of Mexican heritage and has worked under Michael Mina). This idea of tradition meets technique can especially be seen in the young goat birria, which is braised to perfection in a smoky chile ancho adobo sauce and served with its natural au jus and handmade tortillas.\u003c/p>\n\u003cp>Another standout dish is the trio of mini-tamales (tamalitos), which are served with fillings that change with the seasons and prepared with a masa so ethereally light that it could give the Tamale Lady a run for her money. The coctel mixto ceviche is also a bright, beautiful, and refreshing win.\u003c/p>\n\u003cp>The one downside to Copita is that despite the deliciousness, amazing service, and freshness of the quality ingredients, each dish is priced exactly three dollars too high. The chips and salsa is $4, and the guacamole is $8. That’s $12 for chips, salsa, and guacamole; a bit steep in my opinion. I ordered the lobster and shrimp tacos priced at $17– however it was definitely more of a $13 or $14 portion. The mispricing could be a result of celebrity-chef ownership or the high real estate on Sausalito’s waterfront, but it doesn’t matter: the place was completely packed for dinner on a Saturday night. My advice is to just order a couple extra margaritas and enjoy yourself.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I do plan to visit Copita again when I’m in Sausalito, and would recommend it to anyone who is in the area and looking for a delicious dinner.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Raphael:\u003c/strong> \"All the dishes served here are true and original recipes and flavors from old México made with the highest quality local organic ingredients available.\"\u003cbr />\u003cstrong>Pauline:\u003c/strong> \"My birria and the michelada I ordered made me feel as if I was transported to a cocina in Guadalajara.\"\u003cbr />\u003cstrong>Omar:\u003c/strong> \"The one downside to Copita is that despite the deliciousness, amazing service, and freshness of the quality ingredients, each dish is priced exactly three dollars too high.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Copita Tequileria y Comida: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9885\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/raphael-loperena125x125.jpg\" alt=\"Raphael Loperena\" title=\"Raphael Loperena\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raphael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Cupertino\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Copita Tequileria y Comida\u003cbr>\n\u003cstrong>Reviewed Copita Tequileria y Comida:\u003c/strong> Wednesday, May 8, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nI visited Copita on a Wednesday evening along with 3 other friends of mine. We were promptly seated at our table and asked if we would like anything to drink. The preparation of all their dishes here at Copita is in a wonderful and upscale version, amazing presentation and they all have the true flavor of México, which I know very well because I am from México City.\u003c/p>\n\u003cp>Among the dishes ordered, we had the Papaya and Sausalito Watercress Salad with Avocado chunks and lots of Queso Oxaca strings and a drizzle of lime juice and sea salt. We also ordered four types of Tacos: The Pork Belly Tacos, the Tacos Al Pastor of marinated Pork Loin in Guajilo Chile, the Cornmeal dusted Fried Oyster Tacos with an exquisite Chile de árbol Tarter Sauce, and the California Kobe Beef Flank steak tacos, where the beef was cooked to perfection, totally tender and juicy that just melts in the mouth served with Chipotle Crème, a complete over the top combination of flavors.\u003c/p>\n\u003cp>Immediately, we realized Copita was not your average run-of-the-mill Tex-Mex style Mexican restaurant you see all over California and the US. At Copita, they do not serve rice and beans with every plate you order. Rice and beans are not even on the menu! All the dishes served here are true and original recipes and flavors from old México made with the highest quality local organic ingredients available.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of our ‘Big Plates’ included the Birria de Chivo, a Young Goat Stew, tender and juicy, served with a side cup of the broth of the goat, with chick peas and herbs. This was the most delicious dish I have ever tasted. The Goat was succulent, deep in flavors with mild chile spices and with an incomparable rich taste of a dish extremely well prepared.\u003c/p>\n\u003cp>The Piece of Resistance came last: The incredible, phenomenal and most fantastic of all Desserts, the Oaxacan Chocolate Milkshake Spiked with Añejo Tequila and Spiced Mexican Wedding Cookies on the side. This is truly a “Drink of The Gods” !!! We actually had to order seconds! – It was Celestial !!!\u003c/p>\n\u003cp>My experience with Copita has been of a total elation of Mexican food, very authentic and yet modern, their drinks, their hospitality and their service. The quality of food is just fantastic, traditional Mexican elevated to the tenth power of excellence. The atmosphere is vibrant and energetic and everyone seems to be enjoying their food and drinks enormously. The ahh’s and ohh’s of surprise are heard all over the room when a new plate is brought to the tables. The upscale quality of the food at Copital, as well as the detailed preparation of their dishes with those incredible flavors, make this restaurant a great value for your dollar, since you can spend the same amount of money elsewhere and not be anywhere nearly as happy and truly satisfied as you will be at Copita.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/pauline-stavaris125x125.jpg\" alt=\"Pauline Stavaris\" title=\"Pauline Stavaris\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pauline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zin Restaurant & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Copita Tequileria y Comida:\u003c/strong> Wednesday, May 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMost can’t get behind expensive high-end Mexican cuisine, but if you open that wallet wide then you’ll really enjoy this place. There’s real Mexican food here folks, so don’t expect to see a burrito or chimichanga. There are some things you’ll have to hold on to your sombreros when you see the menu, but it’s all worth it. How can it not be with Joanne Weir as chef? James Beard winner, worked with Alice Waters, enough said. Would I go here every time I have a craving for Mexican food? No, I can get snazzy authentic tacos elsewhere; however I will go back and have others eat authentically! I’m an adventurous eater and have traveled extensively throughout Mexico and my meal transported me back to trips I’ve made to Guadalajara, Morelia and D.F. (Mexico City). \u003c/p>\n\u003cp>What did I eat? Let’s start with my entrée, young goat birria. Wow that birria! There were three tacos and a small bowl of the birria. This “large entrée” really should’ve been a much larger cazuela of birria with tortillas on the side, but I got over it because that goat was so moist! You know you’re eating goat, which does taste a lot like lamb and not chicken. You almost can’t get more authentic than birria; the only thing that comes close is mole, of course. My birria and the michelada I ordered made me feel as if I was transported to a cocina in Guadalajara. The micheladas here are supposedly secret for lunch and dinner; they evidently offer them only for brunch. They may have said that I can’t get the rajas on the side of my quesadilla, but the papas bravas with fried jalapenos and an avocado crema were perfectly spiced with cumin-arbol chili. I could eat a whole bowl of those potatoes with a Mexican twist! Yes, you have to pay for chips and salsa here. The tomatillo avocado salsa, which tasted like aguacate that you get in Mexico (the original guacamole), was fantastic. Finish off with Mexico’s version of donut holes called bunuelos with coconut flan sauce and all is good with your tummy and your snazzy Mexican meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/omar-mamoon125x125.jpg\" alt=\"Omar Mamoon\" title=\"Omar Mamoon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Omar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Technology Consultant & Cookie Dough Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turtle Tower Restaurant\u003cbr>\n\u003cstrong>Reviewed Copita Tequileria y Comida:\u003c/strong> Saturday, May 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I need to preface this review with the fact that I love tacos. I’m a taco connoisseur, a taconnoisseur, if you will. I even wrote a blog about my hunt for the \u003ca href=\"http://the-mission-taco.blogspot.com\">perfect taco in the Mission\u003c/a>. So, take me to a place with tacos, and you can bet that I will order them. And they better be delicious. Thankfully for Copita, they were.\u003c/p>\n\u003cp>Copita is a technique and ingredient-driven traditional Mexican restaurant co-owned by celebrity chef /writer Joanne Weir. The ingredients are top-notch and the care and attention to traditional flavors are elevated with incredible technique and precision (Weir has brought on executive chef Gonzalo Rivera, who is of Mexican heritage and has worked under Michael Mina). This idea of tradition meets technique can especially be seen in the young goat birria, which is braised to perfection in a smoky chile ancho adobo sauce and served with its natural au jus and handmade tortillas.\u003c/p>\n\u003cp>Another standout dish is the trio of mini-tamales (tamalitos), which are served with fillings that change with the seasons and prepared with a masa so ethereally light that it could give the Tamale Lady a run for her money. The coctel mixto ceviche is also a bright, beautiful, and refreshing win.\u003c/p>\n\u003cp>The one downside to Copita is that despite the deliciousness, amazing service, and freshness of the quality ingredients, each dish is priced exactly three dollars too high. The chips and salsa is $4, and the guacamole is $8. That’s $12 for chips, salsa, and guacamole; a bit steep in my opinion. I ordered the lobster and shrimp tacos priced at $17– however it was definitely more of a $13 or $14 portion. The mispricing could be a result of celebrity-chef ownership or the high real estate on Sausalito’s waterfront, but it doesn’t matter: the place was completely packed for dinner on a Saturday night. My advice is to just order a couple extra margaritas and enjoy yourself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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