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"content": "\u003cp>\u003cstrong>Maverick: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8463\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" title=\"Beth Gousman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Maverick:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Maverick never disappoints neither their most seasoned followers nor first timers. Last night was no exception. I look forward to the Acme bread on every visit, along with the ramekin of softened perfectly salted butter. A cheese puff with onion dip may sound pedestrian. But each menu item is elevated beyond your expectations. As I bit into the hot gougeres, the light, buttery pastry melted in my mouth. Onion dip tends to bring to mind images of Lipton’s packets, and nothing could be further from the case. It was smooth and complemented the gougere.\u003c/p>\n\u003cp>My first course was the beet soup and salad. The soup was very light, more of a liquid than a puree. The salad included small beets, as well as a beet meringue. Prior to sampling this I would have said that I could take or leave meringues. Despite having the foamy consistency of a meringue, there was a trail of beet juice when I sliced it with my fork. This was one of the numerous times that I’m sorry the menu changes so frequently! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fried chicken (the only permanent menu item) did not disappoint. A Mary’s free range thigh and boneless breast is marinated in buttermilk for 24 hours. The skin was a seasoned crust fried to perfection. No grease here! The brining led to a juicy bird that was so tasty the Andouille sausage gravy was left behind. Like the gougeres, the biscuit was equally light, flaky and delicious. So delectable that I didn’t get to as much of the pickled green beans or Brussels sprouts as I would have liked as the portions are sizeable.\u003c/p>\n\u003cp>Admittedly, the acoustics of the space are challenging. It’s a small area, and about a year after they opened, I remember the soundproofing panels being installed, which did help, and further sound buffering added this year. Particularly at busy times like a weekend it can be problematic. “People will go to restaurants for food. They will return for hospitality.” It is this factor that should encourage you to overlook the sound and try Maverick. Sommelier/Owner Mike Pierce is on hand the majority of hours they are open to suggest a wine based on your past preferences and ensure a memorable dining encounter. Having someone vested in the success of the venture makes all the difference between a typical dining experience and the flawless meals I appreciate at Maverick.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" title=\"Mark Baum\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Maverick:\u003c/strong> Friday, February 15, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I took BART across the Bay and met my partner after work for a post-Valentine’s date at Maverick, conveniently located just a block from the Mission & 16th BART station. The place was full but we were seated immediately (with a reservation, of course) and began a wonderful meal.\u003c/p>\n\u003cp>I must confess that we are both cheap eaters who are more critical when menu prices are high, and when we saw the menu we were concerned that the pressure to enjoy our meal might overwhelm whatever pleasures it could offer.\u003c/p>\n\u003cp>That concern only grew when our starter plates arrived — Dungeness Crab Salad and Cured Spanish Anchovies, both artfully presented but in the small portions that make us think, yikes, I’m paying $15 for two little scoops of crab with a potato chip on top?\u003c/p>\n\u003cp>However, the ingredients were excellent: fresh, sweet crab and sublimely pickled anchovy, which for me is like manna from heaven. Perhaps the flavors of the crab salad were a little too subtle for our tastes, but the anchovy had an exquisite balance of brine, citrus zest (bravo, kumquat, you beloved fruit), chili warmth, and a crunch of thin toast underneath. Now, if we’d just had four little fish instead of three it would have been easier to share…\u003c/p>\n\u003cp>But then came the entrees, both in generous portions: Southern Fried Chicken and Berkshire Boneless Pork Chop, absolutely verboten if you’re in a weight-watchers frame of mind, and all the better for it. We have searched high and low for the Holy Grail of Chicken ever since having the world’s best in rural Illinois many years ago at a family funeral — not to be repeated — and this is the closest we have ever come: crisp, light, salty-peppery breading on large pieces of tender chicken that were perfectly cooked through. We used the biscuit to mop up the “gumbo” gravy with Andouille sausage, and cut all the grease with a slightly pickled green-bean-and-escarole salad that for me had too many chili flakes in it (perhaps the chef would consider a fresh Serrano or even a bit of ground-up smoked Chiltepins).\u003c/p>\n\u003cp>Equally as divine, the fatty-in-a-good-way pork chop had that juicy, fun-to-chew texture of fine pork. But like a true South American, my partner went straight for the butterball potatoes and pronounced them the triumph of the meal, which is high praise indeed. He also loved the sautéed Swiss chard tips and the sweet apple-beet-quince sauce that unified the whole dish as Comfort Food Extraordinaire.\u003c/p>\n\u003cp>I liked my dessert — the playful Peanut Butter and Jelly – less than he liked his, though both were very good. Mine consisted of a rectangle of warm peanut butter cake topped with blackberry sorbet. These two, when eaten together, really did taste like a PB&J sandwich. But once that novelty of that wore off, I found myself eating them separately in order to appreciate the flavors of the sorbet which otherwise were overwhelmed.\u003c/p>\n\u003cp>The Buttermilk Panna Cotta resembled Greek yoghurt in flavor and texture but more delicate, topped with a parfait of frozen huckleberry lemonade foam. Each bite, eaten with slightly fibrous fresh huckleberries served on the side, made for a fascinating contrast of textures.\u003c/p>\n\u003cp>The experience of the restaurant itself was delightful: may blessings be heaped upon whoever installed the sound baffling in the ceiling: the place was noisy in a vibrant, eavesdropper’s paradise sort of way, and we were able to converse easily. Many people helped to serve our table, working as an attentive team with a consistently friendly, relaxed vibe despite the packed house. At worst they sometimes rattled off the ingredients of a dish too quickly, but they were happy to take the time to answer all my questions. Generally the dishes came out of the kitchen a little slowly, but they were executed so well it was worth the wait: our meal took a leisurely 90 minutes to complete.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" title=\"Meyeon Park\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Maverick:\u003c/strong> Thursday, February 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Maverick is a stylish, inviting restaurant tucked off of Mission Street in an especially vibrant part of the Mission. The ambiance is sophisticated yet casual, the servers hip yet enthusiastically attentive, and the food matches the vibe: delectable and inventive yet down-to-earth. The wine pairing suggestions are spot-on and not to be overlooked. When first looking at the menu, one feels a bit flummoxed as to what to choose, but once you commit, you are not disappointed. The menu makes use of local, fresh, seasonal ingredients and the combinations are creative and artfully presented. The seafood creations are especially excellent. The vegetables with each appetizer and entree are hardly an accompaniment but rather a distinct treat unto themselves. The fried chicken is undoubtedly the piece de resistance and while it doesn’t necessarily “pair” with the other entrees, someone ought to have it and share! Save room for milk and cookies to get you ready for bedtime on a happy and satisfied stomach.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Maverick: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8463\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" title=\"Beth Gousman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Maverick:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Maverick never disappoints neither their most seasoned followers nor first timers. Last night was no exception. I look forward to the Acme bread on every visit, along with the ramekin of softened perfectly salted butter. A cheese puff with onion dip may sound pedestrian. But each menu item is elevated beyond your expectations. As I bit into the hot gougeres, the light, buttery pastry melted in my mouth. Onion dip tends to bring to mind images of Lipton’s packets, and nothing could be further from the case. It was smooth and complemented the gougere.\u003c/p>\n\u003cp>My first course was the beet soup and salad. The soup was very light, more of a liquid than a puree. The salad included small beets, as well as a beet meringue. Prior to sampling this I would have said that I could take or leave meringues. Despite having the foamy consistency of a meringue, there was a trail of beet juice when I sliced it with my fork. This was one of the numerous times that I’m sorry the menu changes so frequently! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fried chicken (the only permanent menu item) did not disappoint. A Mary’s free range thigh and boneless breast is marinated in buttermilk for 24 hours. The skin was a seasoned crust fried to perfection. No grease here! The brining led to a juicy bird that was so tasty the Andouille sausage gravy was left behind. Like the gougeres, the biscuit was equally light, flaky and delicious. So delectable that I didn’t get to as much of the pickled green beans or Brussels sprouts as I would have liked as the portions are sizeable.\u003c/p>\n\u003cp>Admittedly, the acoustics of the space are challenging. It’s a small area, and about a year after they opened, I remember the soundproofing panels being installed, which did help, and further sound buffering added this year. Particularly at busy times like a weekend it can be problematic. “People will go to restaurants for food. They will return for hospitality.” It is this factor that should encourage you to overlook the sound and try Maverick. Sommelier/Owner Mike Pierce is on hand the majority of hours they are open to suggest a wine based on your past preferences and ensure a memorable dining encounter. Having someone vested in the success of the venture makes all the difference between a typical dining experience and the flawless meals I appreciate at Maverick.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" title=\"Mark Baum\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Maverick:\u003c/strong> Friday, February 15, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I took BART across the Bay and met my partner after work for a post-Valentine’s date at Maverick, conveniently located just a block from the Mission & 16th BART station. The place was full but we were seated immediately (with a reservation, of course) and began a wonderful meal.\u003c/p>\n\u003cp>I must confess that we are both cheap eaters who are more critical when menu prices are high, and when we saw the menu we were concerned that the pressure to enjoy our meal might overwhelm whatever pleasures it could offer.\u003c/p>\n\u003cp>That concern only grew when our starter plates arrived — Dungeness Crab Salad and Cured Spanish Anchovies, both artfully presented but in the small portions that make us think, yikes, I’m paying $15 for two little scoops of crab with a potato chip on top?\u003c/p>\n\u003cp>However, the ingredients were excellent: fresh, sweet crab and sublimely pickled anchovy, which for me is like manna from heaven. Perhaps the flavors of the crab salad were a little too subtle for our tastes, but the anchovy had an exquisite balance of brine, citrus zest (bravo, kumquat, you beloved fruit), chili warmth, and a crunch of thin toast underneath. Now, if we’d just had four little fish instead of three it would have been easier to share…\u003c/p>\n\u003cp>But then came the entrees, both in generous portions: Southern Fried Chicken and Berkshire Boneless Pork Chop, absolutely verboten if you’re in a weight-watchers frame of mind, and all the better for it. We have searched high and low for the Holy Grail of Chicken ever since having the world’s best in rural Illinois many years ago at a family funeral — not to be repeated — and this is the closest we have ever come: crisp, light, salty-peppery breading on large pieces of tender chicken that were perfectly cooked through. We used the biscuit to mop up the “gumbo” gravy with Andouille sausage, and cut all the grease with a slightly pickled green-bean-and-escarole salad that for me had too many chili flakes in it (perhaps the chef would consider a fresh Serrano or even a bit of ground-up smoked Chiltepins).\u003c/p>\n\u003cp>Equally as divine, the fatty-in-a-good-way pork chop had that juicy, fun-to-chew texture of fine pork. But like a true South American, my partner went straight for the butterball potatoes and pronounced them the triumph of the meal, which is high praise indeed. He also loved the sautéed Swiss chard tips and the sweet apple-beet-quince sauce that unified the whole dish as Comfort Food Extraordinaire.\u003c/p>\n\u003cp>I liked my dessert — the playful Peanut Butter and Jelly – less than he liked his, though both were very good. Mine consisted of a rectangle of warm peanut butter cake topped with blackberry sorbet. These two, when eaten together, really did taste like a PB&J sandwich. But once that novelty of that wore off, I found myself eating them separately in order to appreciate the flavors of the sorbet which otherwise were overwhelmed.\u003c/p>\n\u003cp>The Buttermilk Panna Cotta resembled Greek yoghurt in flavor and texture but more delicate, topped with a parfait of frozen huckleberry lemonade foam. Each bite, eaten with slightly fibrous fresh huckleberries served on the side, made for a fascinating contrast of textures.\u003c/p>\n\u003cp>The experience of the restaurant itself was delightful: may blessings be heaped upon whoever installed the sound baffling in the ceiling: the place was noisy in a vibrant, eavesdropper’s paradise sort of way, and we were able to converse easily. Many people helped to serve our table, working as an attentive team with a consistently friendly, relaxed vibe despite the packed house. At worst they sometimes rattled off the ingredients of a dish too quickly, but they were happy to take the time to answer all my questions. Generally the dishes came out of the kitchen a little slowly, but they were executed so well it was worth the wait: our meal took a leisurely 90 minutes to complete.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" title=\"Meyeon Park\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Maverick:\u003c/strong> Thursday, February 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maverick is a stylish, inviting restaurant tucked off of Mission Street in an especially vibrant part of the Mission. The ambiance is sophisticated yet casual, the servers hip yet enthusiastically attentive, and the food matches the vibe: delectable and inventive yet down-to-earth. The wine pairing suggestions are spot-on and not to be overlooked. When first looking at the menu, one feels a bit flummoxed as to what to choose, but once you commit, you are not disappointed. The menu makes use of local, fresh, seasonal ingredients and the combinations are creative and artfully presented. The seafood creations are especially excellent. The vegetables with each appetizer and entree are hardly an accompaniment but rather a distinct treat unto themselves. The fried chicken is undoubtedly the piece de resistance and while it doesn’t necessarily “pair” with the other entrees, someone ought to have it and share! Save room for milk and cookies to get you ready for bedtime on a happy and satisfied stomach.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Izakaya Yuzuki: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8479\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Meyeon Park\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Izakaya Yuzuki:\u003c/strong> Friday, February 1, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs the friendly owner will tell you, Izakaya means “sake house, where you drink and eat and drink more” and Yuzuki means “comfort, healing moon.” This is a place where you relax at the end of a long day and enjoy Japanese fare unlike any you have tasted before. This is attributable to the superb quality of culinary mastery of the chef but also due to the relative rarity of this kind of Japanese food until recently, especially in the Mission District (Nombe being a notable nearby alternative option if Izakaya Yuzuki is too crowded!).\u003c/p>\n\u003cp>The food is served in concentrated portions of exquisite flavors, from marinated eggplant to creamy pork belly with subtle but sharp wasabi, from sweet seaweed obanzai and sweet potato with black sesame sauce to perfectly crispy tempura with soft, salty smelt inside. Other notable dishes include the squid from Hokkaido (melts in your mouth), anything concocted on a stick (meatballs), the #1 quality Japanese rice (koshihikari) made fresh by the pot, Dungeness crab sunomono (refreshing and zingy), and Kurobuta pork belly (umami savory with a wasabi twist). Dessert is not to be skipped as it is beautiful, delicate, and never cloying.\u003c/p>\n\u003cp>The establishment is complete with a sake sommelier, who will guide you to the appropriate sake adventure for your taste. You can also opt for excellent Japanese beer on tap, wine, or wonderfully hot Japanese tea. The ambience feels like dining by the moonlit sky, on account of the high ceilings, ethereal lighting, and tall windows. Ordering should pose no challenge as every single item is delicious, but the friendly and attentive wait staff will advise you if the number of dishes is appropriate for your party size, and you can always order more, in the style of a true izakaya. The unique experience leaves you plenty full, but anticipating your return.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Beth Gousman\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Izakaya Yuzuki:\u003c/strong> Sunday, February 3, 2013\u003cbr>\nMy previous experiences with Japanese food were limited to sushi restaurants, so I was glad to try an “izakaya.” For a party of four, we ordered 15 items for the table and shared, yet I still wasn’t full at the end of the meal. Seasonal claypot vegetable rice for 2 was $15! It was easy to get a reservation for 7pm on a Saturday night, and we were seated immediately, which was expected as several tables were empty. The owners have taken a cavernous space with high ceilings and polished hardwood floors and warmed it by hanging large panels. The tables are spaced enough that I couldn’t hear the diners at the next table, but I also struggled to hear the server when she responded to our questions. The high ceilings make for challenging acoustics.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Standouts of the evening included the service, which was well-paced and conversant. Plates were removed quickly, impressive in light of the number coming and going to the table. Worth noting is that although we had ordered a large quantity of food, all food arrived to the table hot. Izakaya Yuzuki offers sake flights, provided our first encounter with a sake master, Yoshi, who was knowledgeable. Both members of our party who ordered the flights went back to order another serving of different ones they had liked. I had the Riesling, which complemented the meal well.\u003c/p>\n\u003cp>We sampled all three chicken skewers: Tsukune (meat ball), Negima (with scallions), and Teba (wings). They were fine, but there was nothing to elevate them beyond skewers elsewhere. The Kara-age chicken, marinated fried chicken pieces that tasted somewhat like lighter chicken nuggets, was my favorite dish of the evening. Less successful was the Daikon Salad, extremely bland Zaru Tofu, and Suji Nikomi, a soup of braised beef tendon. Kobe Beef Tataki was so covered in salad it was hard to find the meat. The Soy Milk Panna Cotta dessert was a disappointment–a member of my party described it as having a faint oatmeal essence, and this observation was accurate. The food was unremarkable, but I’d return with sake fans for the outstanding selection.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Mark Baum\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Izakaya Yuzuki:\u003c/strong> Friday, February 1, 2013\u003cbr>\nA relative newcomer in the SF Mission Gourmet Ghetto, Izakaya Yuzuki specializes in small plates and traditional-process (koji / aspergillus) fermented ingredients. This results in dishes with subtle but deep flavors. Unfortunately, both my partner and I are bright, complex, strong-flavor kind of guys, so we found the food a little unexciting: nothing had our eyes rolling back in ecstasy or found us savoring every bite to perceive some magic combination of ingredients.\u003c/p>\n\u003cp>The restaurant space was tastefully and simply decorated — perhaps a little minimalist for bar food — and all hard surfaces. We had trouble hearing each other and even more trouble understanding the waiters. That said, everyone who came to our table was welcoming, friendly, and attentive.\u003c/p>\n\u003cp>Our favorite of the Obanzai (three Kyoto style vegetables) was the sweet potato with a dark brown toasted sesame sauce. The other two vegetables were hijiki seaweed and spicy eggplant.\u003c/p>\n\u003cp>The standout dish was the Aji no hiraki (horse mackerel), with a side of citrusy oroshi ponzu. I appreciated the depth of flavor that the salt koji preparation gave to the mackerel. It was beautifully presented: two meaty sides of the fish separated from the spine, accompanied by the spine itself, which had been deep fried so that you could eat the whole thing like a translucent, skeletal potato chip.\u003c/p>\n\u003cp>We also tried the Kobe Beef with tonburi (“mountain caviar” — tiny bean-like seeds), sprouts, onions, and peppery cress; the Tsukemono house-made pickles, and a special of fried smelt. Too often smelt is served with traces of sand, but these were tender, lightly tempura-fried, and perfectly clean. They brought back childhood memories of when my mother bought large bags of frozen smelt from the Co-op grocery and we fried them up with Meyer lemons from our backyard. These were more delicate but just as addictive.\u003c/p>\n\u003cp>We kept our beverages light: house-made ginger ale and elderflower juice, which I would have called “ginger water” and “elderflower water.” As such they were lovely, just not strongly flavored.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If conversation were easier, I would enjoy coming back with a group of friends, drinking bottles of sake, sampling most of the dishes (studiously ignoring the skyrocketing tab), and taking a couple of hours to enjoy one another’s company. As it was, the five dishes we ordered ended up being a great snack, perfect for someone on a diet or for a master of gustatory mindfulness.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Izakaya Yuzuki: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8479\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Meyeon Park\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Izakaya Yuzuki:\u003c/strong> Friday, February 1, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs the friendly owner will tell you, Izakaya means “sake house, where you drink and eat and drink more” and Yuzuki means “comfort, healing moon.” This is a place where you relax at the end of a long day and enjoy Japanese fare unlike any you have tasted before. This is attributable to the superb quality of culinary mastery of the chef but also due to the relative rarity of this kind of Japanese food until recently, especially in the Mission District (Nombe being a notable nearby alternative option if Izakaya Yuzuki is too crowded!).\u003c/p>\n\u003cp>The food is served in concentrated portions of exquisite flavors, from marinated eggplant to creamy pork belly with subtle but sharp wasabi, from sweet seaweed obanzai and sweet potato with black sesame sauce to perfectly crispy tempura with soft, salty smelt inside. Other notable dishes include the squid from Hokkaido (melts in your mouth), anything concocted on a stick (meatballs), the #1 quality Japanese rice (koshihikari) made fresh by the pot, Dungeness crab sunomono (refreshing and zingy), and Kurobuta pork belly (umami savory with a wasabi twist). Dessert is not to be skipped as it is beautiful, delicate, and never cloying.\u003c/p>\n\u003cp>The establishment is complete with a sake sommelier, who will guide you to the appropriate sake adventure for your taste. You can also opt for excellent Japanese beer on tap, wine, or wonderfully hot Japanese tea. The ambience feels like dining by the moonlit sky, on account of the high ceilings, ethereal lighting, and tall windows. Ordering should pose no challenge as every single item is delicious, but the friendly and attentive wait staff will advise you if the number of dishes is appropriate for your party size, and you can always order more, in the style of a true izakaya. The unique experience leaves you plenty full, but anticipating your return.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Beth Gousman\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Izakaya Yuzuki:\u003c/strong> Sunday, February 3, 2013\u003cbr>\nMy previous experiences with Japanese food were limited to sushi restaurants, so I was glad to try an “izakaya.” For a party of four, we ordered 15 items for the table and shared, yet I still wasn’t full at the end of the meal. Seasonal claypot vegetable rice for 2 was $15! It was easy to get a reservation for 7pm on a Saturday night, and we were seated immediately, which was expected as several tables were empty. The owners have taken a cavernous space with high ceilings and polished hardwood floors and warmed it by hanging large panels. The tables are spaced enough that I couldn’t hear the diners at the next table, but I also struggled to hear the server when she responded to our questions. The high ceilings make for challenging acoustics.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Standouts of the evening included the service, which was well-paced and conversant. Plates were removed quickly, impressive in light of the number coming and going to the table. Worth noting is that although we had ordered a large quantity of food, all food arrived to the table hot. Izakaya Yuzuki offers sake flights, provided our first encounter with a sake master, Yoshi, who was knowledgeable. Both members of our party who ordered the flights went back to order another serving of different ones they had liked. I had the Riesling, which complemented the meal well.\u003c/p>\n\u003cp>We sampled all three chicken skewers: Tsukune (meat ball), Negima (with scallions), and Teba (wings). They were fine, but there was nothing to elevate them beyond skewers elsewhere. The Kara-age chicken, marinated fried chicken pieces that tasted somewhat like lighter chicken nuggets, was my favorite dish of the evening. Less successful was the Daikon Salad, extremely bland Zaru Tofu, and Suji Nikomi, a soup of braised beef tendon. Kobe Beef Tataki was so covered in salad it was hard to find the meat. The Soy Milk Panna Cotta dessert was a disappointment–a member of my party described it as having a faint oatmeal essence, and this observation was accurate. The food was unremarkable, but I’d return with sake fans for the outstanding selection.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Mark Baum\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Izakaya Yuzuki:\u003c/strong> Friday, February 1, 2013\u003cbr>\nA relative newcomer in the SF Mission Gourmet Ghetto, Izakaya Yuzuki specializes in small plates and traditional-process (koji / aspergillus) fermented ingredients. This results in dishes with subtle but deep flavors. Unfortunately, both my partner and I are bright, complex, strong-flavor kind of guys, so we found the food a little unexciting: nothing had our eyes rolling back in ecstasy or found us savoring every bite to perceive some magic combination of ingredients.\u003c/p>\n\u003cp>The restaurant space was tastefully and simply decorated — perhaps a little minimalist for bar food — and all hard surfaces. We had trouble hearing each other and even more trouble understanding the waiters. That said, everyone who came to our table was welcoming, friendly, and attentive.\u003c/p>\n\u003cp>Our favorite of the Obanzai (three Kyoto style vegetables) was the sweet potato with a dark brown toasted sesame sauce. The other two vegetables were hijiki seaweed and spicy eggplant.\u003c/p>\n\u003cp>The standout dish was the Aji no hiraki (horse mackerel), with a side of citrusy oroshi ponzu. I appreciated the depth of flavor that the salt koji preparation gave to the mackerel. It was beautifully presented: two meaty sides of the fish separated from the spine, accompanied by the spine itself, which had been deep fried so that you could eat the whole thing like a translucent, skeletal potato chip.\u003c/p>\n\u003cp>We also tried the Kobe Beef with tonburi (“mountain caviar” — tiny bean-like seeds), sprouts, onions, and peppery cress; the Tsukemono house-made pickles, and a special of fried smelt. Too often smelt is served with traces of sand, but these were tender, lightly tempura-fried, and perfectly clean. They brought back childhood memories of when my mother bought large bags of frozen smelt from the Co-op grocery and we fried them up with Meyer lemons from our backyard. These were more delicate but just as addictive.\u003c/p>\n\u003cp>We kept our beverages light: house-made ginger ale and elderflower juice, which I would have called “ginger water” and “elderflower water.” As such they were lovely, just not strongly flavored.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If conversation were easier, I would enjoy coming back with a group of friends, drinking bottles of sake, sampling most of the dishes (studiously ignoring the skyrocketing tab), and taking a couple of hours to enjoy one another’s company. As it was, the five dishes we ordered ended up being a great snack, perfect for someone on a diet or for a master of gustatory mindfulness.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Souk Savanh Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8497\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" title=\"Mark Baum\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Tuesday, January 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Souk Savanh is a friendly, welcoming restaurant in East Oakland serving delicious Lao and Thai food. I want to help introduce them to a wider public because the place has been almost empty each time we go. Perhaps one reason for this is that the neighborhood is pretty rough: we try to park our car within a block of the restaurant, and after dark the door is locked and you must ring a bell to be buzzed in.\u003c/p>\n\u003cp>Once you’re inside, it’s more peaceful, with Buddha statues along the walls and at the entrance. The red and cream walls feature a vinyl appliqué of a martial artist dancing in the grass with among falling leaves and red flowers. A television in the corner plays unobtrusive Lao music videos (apparently there is a karaoke night if you’re feeling bold).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On your first visit, I recommend speaking with the chef about how many chilies to add to your dishes rather than saying something like “medium hot” which is, after all, a relative term. Our limit is about 3-4 chilies, and that’s reasonably hot (though not “Thai hot”). Consider ordering your first dish with just 1-2, then taste it and place your other orders based on that experience.\u003c/p>\n\u003cp>We like to start with a couple of salads, like the Nam Kao Tod, which combines crispy fried rice with sour fermented pork sausage, mint, cilantro and toasted chilies. You roll everything up in a lettuce leaf for a unique combination of crunch and bite, controlling the heat by choosing how much chili to crumble over it. \u003c/p>\n\u003cp>We also love the Som Tam With Prawns, shredded slightly tart papaya sweetened with honey, and seasoned with garlic, mint, and fish sauce. This dish and also the Larb, with their fresh, clean flavors, make good complements for the rich coconut-sauce dishes, such as the Kaeng Ka Ree (Thai yellow curry). This classic has our ideal balance of flavors and consistency: strips of tender chicken breast in coconut cream, fragrant with lemongrass and galangal. After we’ve eaten all the meat, we spoon the sauce over rice until every drop is gone.\u003c/p>\n\u003cp>Another favorite is the Ta Lay Pad Mar Kur Yao, which combines mussels, calamari, and fish with eggplant, bell pepper, and onions in a tangy and complex sauce, spicy with basil. My partner eats most of the seafood and I eat all the eggplant (I’ve started to ask the chef to add extra).\u003c/p>\n\u003cp>We always wrap up our meal with the fried bananas, which is the best version we’ve had: hot bananas in crisp, light batter paired with creamy Mitchell’s ice cream full of bits of coconut, drizzled with honey that turns chewy from the cold. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" title=\"Meyeon Park\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Souk Savanh means “Paradise in Heaven” and is the moniker of a charmingly modest restaurant in Oakland where you can dine to your heart’s content on a novel and affordable menu. The food is traditional Lao cuisine with familiar Thai food options prepared by a friendly Lao family. Lao cuisine has a wide range of spice and flavors ranging from lemongrass, cilantro, and basil to chilis, curries, and garlic. The food is zesty and not too heavy or sweet. Especially memorable were the curry dishes (kaeng kow wan and kaeng pa nang), extra-wide rice noodle dishes (pad kee mow and kow soy boran soup), and pleasantly surprising takes on meats (mok pa fish, Lao sausage). The flavors of each dish are unique and distinct and the complementary tastes make for an extremely satisfying meal. Don’t forget a few orders of traditional Lao sticky rice served in a little woven basket. The freshly prepared proteins and vegetables make you feel positively healthy until you indulge in dessert (fried banana and coconut ice cream with honey), which is not to be missed. The neighborhood is not a big draw, but Souk Savanh’s high quality fresh food with an affordable price tag is a welcome change from the more mainstream Thai restaurants in the city.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" title=\"Beth Gousman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Tuesday, February 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was my first experience being buzzed into a restaurant and I was a bit apprehensive. Also, we were the only diners during the duration of our visit. Our outing was a good reminder that you can’t judge a book by its cover!\u003c/p>\n\u003cp>We asked our server for recommendations and she suggested Nam Kao. It vaguely reminded me of Vietnamese lettuce wraps in with rice in that you wrap the filling and are encouraged to use the mint. The crispy pieces of pork skin are what set this apart. Actually, the first wrap I made somehow didn’t have any pork in it, just fried skin (not that I am complaining). She was careful to ask how spicy we wanted dishes, and I told her medium would be fine. Another recommended dish was the spicy wings. They arrived “three bears style”– not too hot, not too bland, just right. They were saucy and crispy at the same time! For a salad, we did the papaya salad. The restaurant offers both a Laotian and Thai version, but we were told the Laotian version was more adventurous. I can’t compare the two, but I would order it again. This was a bit spicier and we brought home the leftovers.\u003c/p>\n\u003cp>Pad Ka Eww was an item I’d had at other Thai places. To be fair, it was a little light on the broccoli, but there was a very good ratio of beef to noodles. I think I had thirds. Again we turned to our server for advice as our order seemed light on produce. She proposed an eggplant stir fry. This was the weakest dish with far more bell peppers than eggplant, and quite crunchy, as though they hadn’t been cooked long enough. The tofu was a bit rubbery, hinting that it might have been cooked too long. That misstep was forgotten when we ordered the fried bananas with coconut ice cream and honey. The coldness of the ice cream turned the honey into a gooey consistency. It felt like a healthy sundae! Do not miss this.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Get past the lack of guests. Order take-out if it makes you uncomfortable, but if you haven’t tried Laotian food, Souk Savanh is a great first encounter.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Mark:\u003c/strong> \"Consider ordering your first dish with just 1-2, then taste it and place your other orders based on that experience.\"\u003cbr />\u003cstrong>Meyeon:\u003c/strong> \"The food is traditional Lao cuisine with familiar Thai food options prepared by a friendly Lao family.\"\u003cbr />\u003cstrong>Beth:\u003c/strong> \"Another recommended dish was the spicy wings. They arrived “three bears style”-- not too hot, not too bland, just right.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Souk Savanh Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8497\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" title=\"Mark Baum\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Tuesday, January 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Souk Savanh is a friendly, welcoming restaurant in East Oakland serving delicious Lao and Thai food. I want to help introduce them to a wider public because the place has been almost empty each time we go. Perhaps one reason for this is that the neighborhood is pretty rough: we try to park our car within a block of the restaurant, and after dark the door is locked and you must ring a bell to be buzzed in.\u003c/p>\n\u003cp>Once you’re inside, it’s more peaceful, with Buddha statues along the walls and at the entrance. The red and cream walls feature a vinyl appliqué of a martial artist dancing in the grass with among falling leaves and red flowers. A television in the corner plays unobtrusive Lao music videos (apparently there is a karaoke night if you’re feeling bold).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On your first visit, I recommend speaking with the chef about how many chilies to add to your dishes rather than saying something like “medium hot” which is, after all, a relative term. Our limit is about 3-4 chilies, and that’s reasonably hot (though not “Thai hot”). Consider ordering your first dish with just 1-2, then taste it and place your other orders based on that experience.\u003c/p>\n\u003cp>We like to start with a couple of salads, like the Nam Kao Tod, which combines crispy fried rice with sour fermented pork sausage, mint, cilantro and toasted chilies. You roll everything up in a lettuce leaf for a unique combination of crunch and bite, controlling the heat by choosing how much chili to crumble over it. \u003c/p>\n\u003cp>We also love the Som Tam With Prawns, shredded slightly tart papaya sweetened with honey, and seasoned with garlic, mint, and fish sauce. This dish and also the Larb, with their fresh, clean flavors, make good complements for the rich coconut-sauce dishes, such as the Kaeng Ka Ree (Thai yellow curry). This classic has our ideal balance of flavors and consistency: strips of tender chicken breast in coconut cream, fragrant with lemongrass and galangal. After we’ve eaten all the meat, we spoon the sauce over rice until every drop is gone.\u003c/p>\n\u003cp>Another favorite is the Ta Lay Pad Mar Kur Yao, which combines mussels, calamari, and fish with eggplant, bell pepper, and onions in a tangy and complex sauce, spicy with basil. My partner eats most of the seafood and I eat all the eggplant (I’ve started to ask the chef to add extra).\u003c/p>\n\u003cp>We always wrap up our meal with the fried bananas, which is the best version we’ve had: hot bananas in crisp, light batter paired with creamy Mitchell’s ice cream full of bits of coconut, drizzled with honey that turns chewy from the cold. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" title=\"Meyeon Park\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Souk Savanh means “Paradise in Heaven” and is the moniker of a charmingly modest restaurant in Oakland where you can dine to your heart’s content on a novel and affordable menu. The food is traditional Lao cuisine with familiar Thai food options prepared by a friendly Lao family. Lao cuisine has a wide range of spice and flavors ranging from lemongrass, cilantro, and basil to chilis, curries, and garlic. The food is zesty and not too heavy or sweet. Especially memorable were the curry dishes (kaeng kow wan and kaeng pa nang), extra-wide rice noodle dishes (pad kee mow and kow soy boran soup), and pleasantly surprising takes on meats (mok pa fish, Lao sausage). The flavors of each dish are unique and distinct and the complementary tastes make for an extremely satisfying meal. Don’t forget a few orders of traditional Lao sticky rice served in a little woven basket. The freshly prepared proteins and vegetables make you feel positively healthy until you indulge in dessert (fried banana and coconut ice cream with honey), which is not to be missed. The neighborhood is not a big draw, but Souk Savanh’s high quality fresh food with an affordable price tag is a welcome change from the more mainstream Thai restaurants in the city.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" title=\"Beth Gousman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Tuesday, February 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was my first experience being buzzed into a restaurant and I was a bit apprehensive. Also, we were the only diners during the duration of our visit. Our outing was a good reminder that you can’t judge a book by its cover!\u003c/p>\n\u003cp>We asked our server for recommendations and she suggested Nam Kao. It vaguely reminded me of Vietnamese lettuce wraps in with rice in that you wrap the filling and are encouraged to use the mint. The crispy pieces of pork skin are what set this apart. Actually, the first wrap I made somehow didn’t have any pork in it, just fried skin (not that I am complaining). She was careful to ask how spicy we wanted dishes, and I told her medium would be fine. Another recommended dish was the spicy wings. They arrived “three bears style”– not too hot, not too bland, just right. They were saucy and crispy at the same time! For a salad, we did the papaya salad. The restaurant offers both a Laotian and Thai version, but we were told the Laotian version was more adventurous. I can’t compare the two, but I would order it again. This was a bit spicier and we brought home the leftovers.\u003c/p>\n\u003cp>Pad Ka Eww was an item I’d had at other Thai places. To be fair, it was a little light on the broccoli, but there was a very good ratio of beef to noodles. I think I had thirds. Again we turned to our server for advice as our order seemed light on produce. She proposed an eggplant stir fry. This was the weakest dish with far more bell peppers than eggplant, and quite crunchy, as though they hadn’t been cooked long enough. The tofu was a bit rubbery, hinting that it might have been cooked too long. That misstep was forgotten when we ordered the fried bananas with coconut ice cream and honey. The coldness of the ice cream turned the honey into a gooey consistency. It felt like a healthy sundae! Do not miss this.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Zaré at Fly Trap: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8217\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp802iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zaré at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Zaré at Fly Trap:\u003c/strong> Thursday, January 31, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe made a 6:30 reservation, and after a short 10 minute drive, we showed up on time. You must park on the street and this was not a problem for us. We walked into the restaurant, a party of four, and noticed that the place was crowded and loud as happy hour ends at 6:30. The hostess took us right to our waiting table. I did notice that all the tables were occupied. The décor is very warm with wood paneling and mirrors. There is a bar that runs the full length of the room and every seat was taken. \u003c/p>\n\u003cp>The server came over to get our drink orders and spent time to explain how the specialty drinks were prepared. We ordered three different drinks and we all tried them. We enjoyed all of the drinks but the consensus was that Agave’s Inferno, Zare’s version of a margarita, was the best; although, Anar Daquiri, with the pomegranate and pistachio salt around the rim, and the Pisco Sour were delicious. We enjoyed the cocktails so much that we ordered another round instead of wine (out of the ordinary as I love a nice bottle of wine with dinner). \u003c/p>\n\u003cp> We decided to share everything. The Trout appetizer with cucumber was very good and refreshing. They prepared the cucumber to look like spaghetti. The trio of Hummus was served with lavash chips (easy to scoop) which I like better than pita. The Eggplant with sundried yogurt was very good but not my favorite appetizer, as I am not a lover of eggplant. The pistachio meatballs are the signature appetizer on the menu. They were coated in pistachio, cooked with mildly spicy Harissa and then served in a pomegranate sauce…delicious! They are prepared perfectly and melt in your mouth. At this point they brought out our main courses. The lamb burger is excellent. It comes with a saffron aioli sauce and French fries done perfectly. The roasted chicken had very distinctive flavors cooked with prosciutto and vegetables in a nice broth. The boneless short ribs were slow cooked and melted in your mouth. It came served on a bed of creamy polenta. This is a rich dish and is perfect for sharing as the portions are large. When we ordered the Lamb shank our server suggested we order a side of lavash with tapenade. She told us to put the tapenade and a piece of the lamb on the lavash, wow! The lamb was prepared to perfection and was served over the vegetables and potatoes. We were all full but ordered two desserts anyway. The Baklava was my favorite. They served the Persian cream between two layers of homemade baklava. The goat cheesecake was also good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The wait staff was very attentive and they did a great job of explaining the food. As an added touch the Chef/Owner, Hoss Zare, came by to see if we were enjoying our meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Zaré at Fly Trap:\u003c/strong> Saturday, February 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>“Zare at Flytrap.”\u003c/p>\n\u003cp>“Zare at what?” my co-worker gave me a second take.\u003c/p>\n\u003cp>“Flytrap.”\u003c/p>\n\u003cp>The name gave it a sheer curiosity factor. Walking up, a curved awning, like the kind over old Hollywood hotels, donned the restaurant’s name in script. We walked through the glass double doors. Humor was evident. \u003c/p>\n\u003cp>“Please use other door,” was the sign on the left pane.\u003c/p>\n\u003cp>“This is the other door,” it said with Alice-and-Wonderland explicitness.\u003c/p>\n\u003cp>We began with a Zare signature martini and a glass of prosecco. The martini had a nice presentation with house-made pickles that lent it a slight vinegar finish.\u003c/p>\n\u003cp>Soup was a parsnip puree. The soup had the perfect weight and was topped with a little bit of cream and Dungeness crab, which added a nice salinity overall.\u003c/p>\n\u003cp>Our waitress was highly educated and that was a large component of our experience. She even made bone marrow (which was on the menu) sound so tasty and intriguing, adding that there was “a little watercress salad to cleanse the palate before going back for more.”\u003c/p>\n\u003cp>Yet, despite these great first impressions, in my opinion, a great restaurant has food as king. And that wasn’t the case with Zare. It was like putting so much effort into the introduction of an essay and then losing energy as you go on.\u003c/p>\n\u003cp>The appetizers — clams and mussels ‘ghalieh mahi’ (a classic Mediterranean broth) were promising as it wasn’t a redundant garlic/butter/wine broth. But sadly, two of my mussels were closed (undercooked) and four of my clams were jut wide open (dead before cooked). If you don’t know seafood: don’t do it. Period.\u003c/p>\n\u003cp>The lamb shank was decent, but lacked luster, especially for $32. More impressive was the short ribs with lentils that my boyfriend had. I was wishing I had ordered that.\u003c/p>\n\u003cp>Dessert, however, was a delight. We ordered the baklava, which was purportedly the best in San Francisco. The baklava was deconstructed with ample bits of pistachio and drizzled in sweet cream. We added a little anise ice cream just because we wanted to try it. It was lip smacking sweet and something pleasant to end the evening with.\u003cbr>\nSome highs and lows, but overall, the tipping-off point was the appetizer. It set a carelessness vibe that I couldn’t shake off. And although the dishes were thoughtful, the tastes were clean, but not particularly illuminating for me.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Zaré at Fly Trap:\u003c/strong> Thursday, February 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The inside of Zaré at Fly Trap is warm and lit dimly in a way I like; the ambience feels well suited to romantic dinners or hatching a conspiracy. Old maps and botanical prints are in frames all around. There’s plenty of dark wood and red, and our table was tucked into a cozy corner.\u003c/p>\n\u003cp>The menu focuses on Mediterranean dishes with a strong Persian influence. The pistachio meatballs were particularly tasty—savory and tender, sitting in a slightly sweet sauce. The hummus trio was beautifully presented and fun to share. Our waitress brought us a second bowl of the flatbread when we finished the first—such simple and generous gestures go a long way to making guests feel welcome.\u003c/p>\n\u003cp>The service was excellent. Our waitress gave tantalizing and detailed descriptions of the three “quotes” dishes: “fesenjoon,” “abghoosht,” and “ghormeh sabzi.” The fesenjoon (roasted quail, duck confit) was delicious and filling. It looked and tasted almost kingly. The ghormeh sabzi, (short ribs) were beautifully cooked. The salmon was average and upstaged by its side: perfectly prepared Israeli couscous. The Brussels sprouts were good but the tartar sauce they came with was better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As for dessert, the goat cheesecake was light and sweet and absolutely delicious. I’m not a huge baklava eater, but I liked Zare’s version quite a bit; an aficionado would go nuts for it, I bet.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zaré at Fly Trap: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8217\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp802iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zaré at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Zaré at Fly Trap:\u003c/strong> Thursday, January 31, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe made a 6:30 reservation, and after a short 10 minute drive, we showed up on time. You must park on the street and this was not a problem for us. We walked into the restaurant, a party of four, and noticed that the place was crowded and loud as happy hour ends at 6:30. The hostess took us right to our waiting table. I did notice that all the tables were occupied. The décor is very warm with wood paneling and mirrors. There is a bar that runs the full length of the room and every seat was taken. \u003c/p>\n\u003cp>The server came over to get our drink orders and spent time to explain how the specialty drinks were prepared. We ordered three different drinks and we all tried them. We enjoyed all of the drinks but the consensus was that Agave’s Inferno, Zare’s version of a margarita, was the best; although, Anar Daquiri, with the pomegranate and pistachio salt around the rim, and the Pisco Sour were delicious. We enjoyed the cocktails so much that we ordered another round instead of wine (out of the ordinary as I love a nice bottle of wine with dinner). \u003c/p>\n\u003cp> We decided to share everything. The Trout appetizer with cucumber was very good and refreshing. They prepared the cucumber to look like spaghetti. The trio of Hummus was served with lavash chips (easy to scoop) which I like better than pita. The Eggplant with sundried yogurt was very good but not my favorite appetizer, as I am not a lover of eggplant. The pistachio meatballs are the signature appetizer on the menu. They were coated in pistachio, cooked with mildly spicy Harissa and then served in a pomegranate sauce…delicious! They are prepared perfectly and melt in your mouth. At this point they brought out our main courses. The lamb burger is excellent. It comes with a saffron aioli sauce and French fries done perfectly. The roasted chicken had very distinctive flavors cooked with prosciutto and vegetables in a nice broth. The boneless short ribs were slow cooked and melted in your mouth. It came served on a bed of creamy polenta. This is a rich dish and is perfect for sharing as the portions are large. When we ordered the Lamb shank our server suggested we order a side of lavash with tapenade. She told us to put the tapenade and a piece of the lamb on the lavash, wow! The lamb was prepared to perfection and was served over the vegetables and potatoes. We were all full but ordered two desserts anyway. The Baklava was my favorite. They served the Persian cream between two layers of homemade baklava. The goat cheesecake was also good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wait staff was very attentive and they did a great job of explaining the food. As an added touch the Chef/Owner, Hoss Zare, came by to see if we were enjoying our meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Zaré at Fly Trap:\u003c/strong> Saturday, February 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>“Zare at Flytrap.”\u003c/p>\n\u003cp>“Zare at what?” my co-worker gave me a second take.\u003c/p>\n\u003cp>“Flytrap.”\u003c/p>\n\u003cp>The name gave it a sheer curiosity factor. Walking up, a curved awning, like the kind over old Hollywood hotels, donned the restaurant’s name in script. We walked through the glass double doors. Humor was evident. \u003c/p>\n\u003cp>“Please use other door,” was the sign on the left pane.\u003c/p>\n\u003cp>“This is the other door,” it said with Alice-and-Wonderland explicitness.\u003c/p>\n\u003cp>We began with a Zare signature martini and a glass of prosecco. The martini had a nice presentation with house-made pickles that lent it a slight vinegar finish.\u003c/p>\n\u003cp>Soup was a parsnip puree. The soup had the perfect weight and was topped with a little bit of cream and Dungeness crab, which added a nice salinity overall.\u003c/p>\n\u003cp>Our waitress was highly educated and that was a large component of our experience. She even made bone marrow (which was on the menu) sound so tasty and intriguing, adding that there was “a little watercress salad to cleanse the palate before going back for more.”\u003c/p>\n\u003cp>Yet, despite these great first impressions, in my opinion, a great restaurant has food as king. And that wasn’t the case with Zare. It was like putting so much effort into the introduction of an essay and then losing energy as you go on.\u003c/p>\n\u003cp>The appetizers — clams and mussels ‘ghalieh mahi’ (a classic Mediterranean broth) were promising as it wasn’t a redundant garlic/butter/wine broth. But sadly, two of my mussels were closed (undercooked) and four of my clams were jut wide open (dead before cooked). If you don’t know seafood: don’t do it. Period.\u003c/p>\n\u003cp>The lamb shank was decent, but lacked luster, especially for $32. More impressive was the short ribs with lentils that my boyfriend had. I was wishing I had ordered that.\u003c/p>\n\u003cp>Dessert, however, was a delight. We ordered the baklava, which was purportedly the best in San Francisco. The baklava was deconstructed with ample bits of pistachio and drizzled in sweet cream. We added a little anise ice cream just because we wanted to try it. It was lip smacking sweet and something pleasant to end the evening with.\u003cbr>\nSome highs and lows, but overall, the tipping-off point was the appetizer. It set a carelessness vibe that I couldn’t shake off. And although the dishes were thoughtful, the tastes were clean, but not particularly illuminating for me.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Zaré at Fly Trap:\u003c/strong> Thursday, February 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The inside of Zaré at Fly Trap is warm and lit dimly in a way I like; the ambience feels well suited to romantic dinners or hatching a conspiracy. Old maps and botanical prints are in frames all around. There’s plenty of dark wood and red, and our table was tucked into a cozy corner.\u003c/p>\n\u003cp>The menu focuses on Mediterranean dishes with a strong Persian influence. The pistachio meatballs were particularly tasty—savory and tender, sitting in a slightly sweet sauce. The hummus trio was beautifully presented and fun to share. Our waitress brought us a second bowl of the flatbread when we finished the first—such simple and generous gestures go a long way to making guests feel welcome.\u003c/p>\n\u003cp>The service was excellent. Our waitress gave tantalizing and detailed descriptions of the three “quotes” dishes: “fesenjoon,” “abghoosht,” and “ghormeh sabzi.” The fesenjoon (roasted quail, duck confit) was delicious and filling. It looked and tasted almost kingly. The ghormeh sabzi, (short ribs) were beautifully cooked. The salmon was average and upstaged by its side: perfectly prepared Israeli couscous. The Brussels sprouts were good but the tartar sauce they came with was better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for dessert, the goat cheesecake was light and sweet and absolutely delicious. I’m not a huge baklava eater, but I liked Zare’s version quite a bit; an aficionado would go nuts for it, I bet.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Barrio Fiesta Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8317\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp802iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Barrio Fiesta Restaurant:\u003c/strong> Friday, February 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp> The Filipino restaurant industry is vastly an anomaly. However, it’s not from the lack of Filipino people. Filipinos are the largest Asian population in California, yet make up less than 1% of the restaurant industry.\u003cbr>\nIt’s a shame, for Filipino food is an intriguing entity — you can “see” the history of the country in its food. Often called the “ultimate culinary conglomerate,” trade relations and colonization have produced a cuisine rich in Asian, Spanish, Indian and Mexican flavors commingling.\u003c/p>\n\u003cp>What you get at Barrio Fiesta is pure, unadulterated, non-hybridized Filipino food. If you’re a novice and want to go where the “locals go” this is the place to start your love with Filipino food. The menu is very user-friendly. There is a huge variety and it develops a strong curiosity to want to try so many things.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We usually begin with Sinigang — a clear, uncomplicated broth flavored by tamarind, a sour fruit indigenous to the Philippines. When it’s piping hot the heat and the sourness give off a warm and healing sting.\u003c/p>\n\u003cp> Our favorites range from popular fare — bronzed lumpia shanghais — to “insider” dishes like Adobo pusit, which is broiled squid cooked in soy, vinegar, garlic plus their own ink. We also enjoy other specialties like Barrio’s rendition of Beefsteak Tagalog; a soy sauce and vinegar steak served with peppered, caramelized onions, as well as the Garlic Chicken served with banana ketchup. The vegetables stewed in coconut milk (Ginataan Gulay at Hipon) can always hook someone who has never tried Filipino food before. And to finish off, the radiant purple Ube ice cream is full-bodied and calming with a slight coconut note. \u003c/p>\n\u003cp>Thankfully, Barrio Fiesta has been able to defy the odds and hold its own as an advocate for good Filipino food in the Bay Area. From my experience, it’s the only one that distinctly and accurately reveals the flavors of the Filipino family.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zare at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Barrio Fiesta Restaurant:\u003c/strong> Tuesday, February 5, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe made a reservation for 6:30 and showed up at the restaurant at 6:45. We drove from San Francisco to Milpitas, 45 miles, in rush hour traffic. The restaurant is in a strip mall with accessible parking. Upon entering the restaurant we were taken immediately to our table. The décor was bright and cheery with artifacts from the Philippines including chandeliers made from sea shells. \u003c/p>\n\u003cp>The waiter came over to ask us (I had another from San Francisco with us) if we had any questions about the menu. None of us had ever been to a Filipino restaurant so we asked for suggestions. We took all of his recommendations. He then asked us if we wanted a drink. We asked if they have wine or beer. He told us they don’t sell alcoholic beverages. We ordered Gulaman and Sago — a sweet drink made with juices, tapioca and Jell-O squares. The drink is served with a straw that has a wide diameter so the Jell-O squares can fit. The drink was a little too sweet for my liking but had a nice flavor. \u003c/p>\n\u003cp>The restaurant serves all their meals family style, therefore all the dishes came out as they were prepared. The first dish was the Lumpia — mini egg rolls with ground pork. These were served with a sweet red sauce for dipping. They were deep fried, golden on the outside and soft inside, quite tasty. Then we were served Crispy Pata — selected pig’s knuckle seasoned and deep fried until crisp and golden brown. This was served with a Philippine version of soy sauce. The nature of deep fried pig’s knuckles is a bit over the top for my liking. The outside is kind of like Mexican deep fried “Chicharones” and the inside is like Mexican “Carnitas.” The problem is that between the crispy outside and the moist meat inside that there is a thick layer of fat that is unappealing to my personal preferences. Not knowing the difference between a good or bad Crispy Pata, I would assume that the dish was properly prepared by Philippine standards. Within five minutes, two more dishes were served. The Kare-Kare — chunks of beef oxtail, tripe, and vegetables served in peanut gravy, and Nilaga Bulalo — a specialty broth with cabbage, potato, and in our case, beef bone with marrow. Both of these dishes were well prepared in my novice opinion. For me both dishes seemed to lack any distinct flavor; i.e., kind of bland. Then the Garlic Chicken came — crisped chicken fried in soft margarine with garlic. I really liked this. Again, I thought it was done per top Philippine standards, and it very much appealed to my palate. The chicken was nice and crispy on the outside and very moist on the inside. It was accompanied with special house “ketchup.” Garlic rice came at about the same time as the garlic chicken and it was fine. The last part of the savory part of the meal was the Sotanghon Guisado — noodles from China sautéed in shrimp, pork, and shredded vegetables…bland. We asked for hot sauce to give it a little flavor. For dessert I had Halo-Halo, a combination of fruit, bean preserves, purple yam ice cream, and rice krispies, a refreshing dessert, definitely on the sweet side. \u003c/p>\n\u003cp>This restaurant clearly caters to and attracts the Filipino community from the South Bay. We were the only non-Filipinos in the restaurant and the restaurant was full. The staff was extremely accommodating to us first timers. They were very attentive and nice.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Barrio Fiesta Restaurant:\u003c/strong> Sunday, February 3, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp> Dinner at Barrio Fiesta, tucked into a nondescript strip mall off Highway 880, is like eating inside a pirate’s chest stuffed with Filipino treasure. Maps and musical instruments adorn the wall. The chandelier above our table had more nautilus shells than I’d ever seen in one place, and there were at least five more. It looks like a tornado dropped a gazebo in the middle of the restaurant. The effect is pleasantly overwhelming. A television on the wall detracts from the charm.\u003c/p>\n\u003cp>The menu is dizzying too, or maybe overstuffed—three packed pages of “House Specialties” and “Old Time Favorites.” There’s plenty of variety: seafood, poultry, pork, beef, and a few vegetarian dishes (many of which turn out to include meat, unless you ask). But most of the food was too heavy for my taste. The crispy pata (pig knuckle) was tender and flavorful, though as a knuckle novice, I had some practical trouble tackling the dish (Which bits do I eat?). The lumpia was crispy but unremarkable. The chop suey was greasy and limp. Afterward I felt lethargic and a little too full of butter. There is no beer or wine.\u003c/p>\n\u003cp>Dessert was refreshing though; the meal’s high point. The halo-halo, a mixture of fruit and sweet bean curds served cold, was exciting and fun to share. A dinner companion described it as “the perfect milk left over in a cereal bowl.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Service was excellent: friendly, warm, and welcoming. Wait staff are happy to explain the restaurant’s dishes and decorations.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Kristine:\u003c/strong> \"If you’re a novice and want to go where the 'locals go' this is the place to start your love with Filipino food.\"\u003cbr />\r\n\u003cstrong>Brad:\u003c/strong> \"Then the Garlic Chicken came -- crisped chicken fried in soft margarine with garlic. I really liked this.\"\u003cbr />\r\n\u003cstrong>Mac:\u003c/strong> \"But most of the food was too heavy for my taste. The crispy pata (pig knuckle) was tender and flavorful, though as a knuckle novice, I had some practical trouble tackling the dish (Which bits do I eat?).\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Barrio Fiesta Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8317\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp802iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Barrio Fiesta Restaurant:\u003c/strong> Friday, February 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp> The Filipino restaurant industry is vastly an anomaly. However, it’s not from the lack of Filipino people. Filipinos are the largest Asian population in California, yet make up less than 1% of the restaurant industry.\u003cbr>\nIt’s a shame, for Filipino food is an intriguing entity — you can “see” the history of the country in its food. Often called the “ultimate culinary conglomerate,” trade relations and colonization have produced a cuisine rich in Asian, Spanish, Indian and Mexican flavors commingling.\u003c/p>\n\u003cp>What you get at Barrio Fiesta is pure, unadulterated, non-hybridized Filipino food. If you’re a novice and want to go where the “locals go” this is the place to start your love with Filipino food. The menu is very user-friendly. There is a huge variety and it develops a strong curiosity to want to try so many things.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We usually begin with Sinigang — a clear, uncomplicated broth flavored by tamarind, a sour fruit indigenous to the Philippines. When it’s piping hot the heat and the sourness give off a warm and healing sting.\u003c/p>\n\u003cp> Our favorites range from popular fare — bronzed lumpia shanghais — to “insider” dishes like Adobo pusit, which is broiled squid cooked in soy, vinegar, garlic plus their own ink. We also enjoy other specialties like Barrio’s rendition of Beefsteak Tagalog; a soy sauce and vinegar steak served with peppered, caramelized onions, as well as the Garlic Chicken served with banana ketchup. The vegetables stewed in coconut milk (Ginataan Gulay at Hipon) can always hook someone who has never tried Filipino food before. And to finish off, the radiant purple Ube ice cream is full-bodied and calming with a slight coconut note. \u003c/p>\n\u003cp>Thankfully, Barrio Fiesta has been able to defy the odds and hold its own as an advocate for good Filipino food in the Bay Area. From my experience, it’s the only one that distinctly and accurately reveals the flavors of the Filipino family.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zare at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Barrio Fiesta Restaurant:\u003c/strong> Tuesday, February 5, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe made a reservation for 6:30 and showed up at the restaurant at 6:45. We drove from San Francisco to Milpitas, 45 miles, in rush hour traffic. The restaurant is in a strip mall with accessible parking. Upon entering the restaurant we were taken immediately to our table. The décor was bright and cheery with artifacts from the Philippines including chandeliers made from sea shells. \u003c/p>\n\u003cp>The waiter came over to ask us (I had another from San Francisco with us) if we had any questions about the menu. None of us had ever been to a Filipino restaurant so we asked for suggestions. We took all of his recommendations. He then asked us if we wanted a drink. We asked if they have wine or beer. He told us they don’t sell alcoholic beverages. We ordered Gulaman and Sago — a sweet drink made with juices, tapioca and Jell-O squares. The drink is served with a straw that has a wide diameter so the Jell-O squares can fit. The drink was a little too sweet for my liking but had a nice flavor. \u003c/p>\n\u003cp>The restaurant serves all their meals family style, therefore all the dishes came out as they were prepared. The first dish was the Lumpia — mini egg rolls with ground pork. These were served with a sweet red sauce for dipping. They were deep fried, golden on the outside and soft inside, quite tasty. Then we were served Crispy Pata — selected pig’s knuckle seasoned and deep fried until crisp and golden brown. This was served with a Philippine version of soy sauce. The nature of deep fried pig’s knuckles is a bit over the top for my liking. The outside is kind of like Mexican deep fried “Chicharones” and the inside is like Mexican “Carnitas.” The problem is that between the crispy outside and the moist meat inside that there is a thick layer of fat that is unappealing to my personal preferences. Not knowing the difference between a good or bad Crispy Pata, I would assume that the dish was properly prepared by Philippine standards. Within five minutes, two more dishes were served. The Kare-Kare — chunks of beef oxtail, tripe, and vegetables served in peanut gravy, and Nilaga Bulalo — a specialty broth with cabbage, potato, and in our case, beef bone with marrow. Both of these dishes were well prepared in my novice opinion. For me both dishes seemed to lack any distinct flavor; i.e., kind of bland. Then the Garlic Chicken came — crisped chicken fried in soft margarine with garlic. I really liked this. Again, I thought it was done per top Philippine standards, and it very much appealed to my palate. The chicken was nice and crispy on the outside and very moist on the inside. It was accompanied with special house “ketchup.” Garlic rice came at about the same time as the garlic chicken and it was fine. The last part of the savory part of the meal was the Sotanghon Guisado — noodles from China sautéed in shrimp, pork, and shredded vegetables…bland. We asked for hot sauce to give it a little flavor. For dessert I had Halo-Halo, a combination of fruit, bean preserves, purple yam ice cream, and rice krispies, a refreshing dessert, definitely on the sweet side. \u003c/p>\n\u003cp>This restaurant clearly caters to and attracts the Filipino community from the South Bay. We were the only non-Filipinos in the restaurant and the restaurant was full. The staff was extremely accommodating to us first timers. They were very attentive and nice.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Barrio Fiesta Restaurant:\u003c/strong> Sunday, February 3, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp> Dinner at Barrio Fiesta, tucked into a nondescript strip mall off Highway 880, is like eating inside a pirate’s chest stuffed with Filipino treasure. Maps and musical instruments adorn the wall. The chandelier above our table had more nautilus shells than I’d ever seen in one place, and there were at least five more. It looks like a tornado dropped a gazebo in the middle of the restaurant. The effect is pleasantly overwhelming. A television on the wall detracts from the charm.\u003c/p>\n\u003cp>The menu is dizzying too, or maybe overstuffed—three packed pages of “House Specialties” and “Old Time Favorites.” There’s plenty of variety: seafood, poultry, pork, beef, and a few vegetarian dishes (many of which turn out to include meat, unless you ask). But most of the food was too heavy for my taste. The crispy pata (pig knuckle) was tender and flavorful, though as a knuckle novice, I had some practical trouble tackling the dish (Which bits do I eat?). The lumpia was crispy but unremarkable. The chop suey was greasy and limp. Afterward I felt lethargic and a little too full of butter. There is no beer or wine.\u003c/p>\n\u003cp>Dessert was refreshing though; the meal’s high point. The halo-halo, a mixture of fruit and sweet bean curds served cold, was exciting and fun to share. A dinner companion described it as “the perfect milk left over in a cereal bowl.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Flora: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8296\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp802iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Friday, February 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Flora gets its name from the old floral depot where it’s housed, and the space has high ceilings, deco fixtures, and a beautiful bar. A huge poster for Carter the Great, the legendary San Francisco magician, hangs on the wall. The space is elegant but not imposingly so—you’re comfortable eating and drinking and talking and laughing, but you can also sit back and admire your surroundings. \u003c/p>\n\u003cp>Flora is remarkable for its appeal to a cross-section of the city: Oakland old-timers, kids with one pant leg cuffed to avoided their bikes’ gears, Bay Area outdoorsy types in fleece, office workers and chefs and musicians. Everyone is there and seems glad to be.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food is fantastic—the menu changes often but the burger is always there and always great—they’re very good with chicken, and also with fish. The fried Brussels sprouts are particularly good; I am a lover of Brussels sprouts but these Brussels sprouts are exceptional. They’re fried and tossed with lemon juice and chili flake—a little hot, a little citrusy, crispy, tender, delicious. Flora’s menu changes regularly. Buttermilk fried chicken shows up often, and is worth ordering; your first bite of chicken releases a puff of steam, and the dish always comes with good sides like grits or a celery root remoulade. The fish is always good, but last time I went, as is true more often than not, I ended up ordering the burger. Caramelized onions are mixed into the patty, which is juicy and flavorful. The bread is served on an Acme bun—Acme’s a Berkeley bakery that makes the East Bay’s best bread—with lettuce, tomato, onion, and homemade pickles. There are enough pickles to load up your burgers and have some left over to pop in your mouth. Still, I like to try something new each time I visit. Last time we ordered the shrimp cocktail and we weren’t disappointed; the shrimp was very fresh and the cocktail sauce was tangy and homemade—it was a classic dish simply executed. \u003c/p>\n\u003cp>And dessert — their caramel pudding is justly famous: a white dish filled with velvety caramel and topped with sea salt crystals. Eavesdrop on another table and you’ll probably overhear people lauding the dessert. \u003c/p>\n\u003cp>The bartenders are some of the best I’ve ever come across—the cocktail list is long and thoughtful but you can go off-book without stumping the staff. Still, the bar’s not stuffy in a mustache-twirling mixology way. Bar staff wear white shirts and black suspenders, but they don’t look costumed; it just looks right. The bar itself is long and beautiful—glittering bottles line illuminated shelves. It’s a good place to eat, particularly if you don’t have a reservation on a busy night (bar seating is first come, first served.) I love getting to Flora in the late afternoon. I grab a barstool and order a drink, and the light pours in through a bank of tall windows. When the sun sets, the Fox Theater turns on its colored lights and staff light candles on the tables. Flora glitters inside, fills up with people, and it’s time for Brussels sprouts and probably a burger and another well-mixed drink. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There is nothing like a restaurant with a great bar. The food comes a little faster, you can share food easier, and when conversation goes dry, the action is always straight ahead. From the bar, you see everything happen. Flora is a marvelous restaurant, but it’s the bar that I’ll keep coming back for. Its color, a deep, romantic mahogany; its layout, spacious; its view, rousing.\u003c/p>\n\u003cp>We began with two reds and the County Line Harvest chicories salad. Bitter, spicy radicchio leaves were tossed in a garlicky, anchovy-strong dressing. Preserved lemons added a lingering citrus, making the whole dish completely earthy tasting. ($9)\u003c/p>\n\u003cp>What’s next? We surmised and decided on the sweetbreads ($14). Diner’s note: “sweetbreads” do not equal “sweet bread.” We found out the hard way.\u003c/p>\n\u003cp>“It’s thymus.” The server revealed, when we looked lost in our dish. “Veal.”\u003c/p>\n\u003cp>After going home and googling it, we found out what sweetbreads were — throat glands and pancreas glands of calves. However, because the name is a little discrete, perhaps it would have been useful for the staff to ask politely, “Have you tried them before?” for those who may not be schooled on offal.\u003c/p>\n\u003cp>Next were our bone-in NY Strip and Burger. The strip ($39) towered over the plate. The hickory salt embedded a smoky essence and the accompanying Swiss chard was weighty and richly flavored. The Burger ($16), which was grass-fed and house ground, was juicy and had that charcoal, backyard barbecue splendor.\u003c/p>\n\u003cp>We ended the night with a French red and the chocolate mousse. Burnt marshmallows and graham cracker ice cream made the whole dish reminiscent of campfire s’mores. We licked our forks with delight.\u003c/p>\n\u003cp>Flora is a little gem in downtown Oakland. Although the menu is a bit limited (one fish, one meat, one chicken), creativity is abounding and the atmosphere is timeless.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zare at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Tuesday, February 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We had reservations for 7:30 and arrived about 7:10. Street parking is not a problem. We decided to get a drink before dinner (We were a party of seven and four of us were early) so we ordered 4 “Carter Beats the Devils.” This is the Flora version of the margarita. The combination of Tequila, Mescal and the chili made for a smooth drink with a bit of a kick. I liked it so much I had another at dinner. The rest of our party arrived and we were seated promptly at 7:30. The restaurant is across the street from the old Fox Theater. There was a concert that night at the Fox and there were a lot of pre-concert people at the restaurant. Flora has a very extensive cocktail list of very interesting and unique drinks. I tasted some of the drinks at the table (Salt and Pepper, Ninth Ward) and thoroughly enjoyed them all! We then ordered dinner. I had the Chicken Liver Pate as my starter. The pate was softer than butter and spread on a toasted baguette topped with the pickled jalapeno. It was delicious. My only problem was I had to share it with the other people at the table. My wife had the Savory Baynes Clams. These were done in a very tasty broth and the chili wasn’t overpowering. Very good appetizer. The sweetbreads were battered and deep fried. Sweetbreads are too delicate for deep frying. My friend had the pork loin and it was amazing. The pork loin is not your typical dry leather… These pork loins (yes, there were two thick slices… not just one) were succulent, juicy, and left you wishing there were three. I ordered the lamb stew. It came with bite size pieces of lamb around the perimeter of the bowl, again, a large portion. The couscous and the vegetables swam in a wonderful gravy in the middle of the bowl. I would definitely order it again. My wife ordered the polenta and vegetables. The polenta was done Sicilian-style, fried so that the outside is nice and crispy and the inside is creamy and melts in your mouth. She loved it. One of the other entrees was the buttermilk fried chicken. The chicken sausage was better than the fried chicken. This was not my favorite entree. We ordered three desserts to share. The first was the Caramel Pudding. Wow, this was the best dessert, the combination of the rich pudding and the sea salt was the perfect recipe. The chocolate mousse had a great mix of different flavors with the cinnamon-smoked almonds and the graham cracker ice cream. This was a very good dessert. My least favorite dessert was the spice cake as it was a little bland.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall I really enjoyed Flora Restaurant. The wait staff was very friendly and attentive. The place had a nice vibe. Their drinks are the best I’ve had, while the food was top notch. I’ll definitely return.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Mac:\u003c/strong> \"And dessert -- their caramel pudding is justly famous: a white dish filled with velvety caramel and topped with sea salt crystals.\"\u003cbr />\r\n\u003cstrong>Kristine:\u003c/strong> \"The Burger ($16), which was grass-fed and house ground, was juicy and had that charcoal, backyard barbecue splendor.\" \u003cbr />\r\n\u003cstrong>Brad:\u003c/strong> \"'Carter Beats the Devils' is the Flora version of the margarita. The combination of Tequila, Mescal and the chili made for a smooth drink with a bit of a kick.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Flora: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8296\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp802iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Friday, February 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Flora gets its name from the old floral depot where it’s housed, and the space has high ceilings, deco fixtures, and a beautiful bar. A huge poster for Carter the Great, the legendary San Francisco magician, hangs on the wall. The space is elegant but not imposingly so—you’re comfortable eating and drinking and talking and laughing, but you can also sit back and admire your surroundings. \u003c/p>\n\u003cp>Flora is remarkable for its appeal to a cross-section of the city: Oakland old-timers, kids with one pant leg cuffed to avoided their bikes’ gears, Bay Area outdoorsy types in fleece, office workers and chefs and musicians. Everyone is there and seems glad to be.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The food is fantastic—the menu changes often but the burger is always there and always great—they’re very good with chicken, and also with fish. The fried Brussels sprouts are particularly good; I am a lover of Brussels sprouts but these Brussels sprouts are exceptional. They’re fried and tossed with lemon juice and chili flake—a little hot, a little citrusy, crispy, tender, delicious. Flora’s menu changes regularly. Buttermilk fried chicken shows up often, and is worth ordering; your first bite of chicken releases a puff of steam, and the dish always comes with good sides like grits or a celery root remoulade. The fish is always good, but last time I went, as is true more often than not, I ended up ordering the burger. Caramelized onions are mixed into the patty, which is juicy and flavorful. The bread is served on an Acme bun—Acme’s a Berkeley bakery that makes the East Bay’s best bread—with lettuce, tomato, onion, and homemade pickles. There are enough pickles to load up your burgers and have some left over to pop in your mouth. Still, I like to try something new each time I visit. Last time we ordered the shrimp cocktail and we weren’t disappointed; the shrimp was very fresh and the cocktail sauce was tangy and homemade—it was a classic dish simply executed. \u003c/p>\n\u003cp>And dessert — their caramel pudding is justly famous: a white dish filled with velvety caramel and topped with sea salt crystals. Eavesdrop on another table and you’ll probably overhear people lauding the dessert. \u003c/p>\n\u003cp>The bartenders are some of the best I’ve ever come across—the cocktail list is long and thoughtful but you can go off-book without stumping the staff. Still, the bar’s not stuffy in a mustache-twirling mixology way. Bar staff wear white shirts and black suspenders, but they don’t look costumed; it just looks right. The bar itself is long and beautiful—glittering bottles line illuminated shelves. It’s a good place to eat, particularly if you don’t have a reservation on a busy night (bar seating is first come, first served.) I love getting to Flora in the late afternoon. I grab a barstool and order a drink, and the light pours in through a bank of tall windows. When the sun sets, the Fox Theater turns on its colored lights and staff light candles on the tables. Flora glitters inside, fills up with people, and it’s time for Brussels sprouts and probably a burger and another well-mixed drink. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There is nothing like a restaurant with a great bar. The food comes a little faster, you can share food easier, and when conversation goes dry, the action is always straight ahead. From the bar, you see everything happen. Flora is a marvelous restaurant, but it’s the bar that I’ll keep coming back for. Its color, a deep, romantic mahogany; its layout, spacious; its view, rousing.\u003c/p>\n\u003cp>We began with two reds and the County Line Harvest chicories salad. Bitter, spicy radicchio leaves were tossed in a garlicky, anchovy-strong dressing. Preserved lemons added a lingering citrus, making the whole dish completely earthy tasting. ($9)\u003c/p>\n\u003cp>What’s next? We surmised and decided on the sweetbreads ($14). Diner’s note: “sweetbreads” do not equal “sweet bread.” We found out the hard way.\u003c/p>\n\u003cp>“It’s thymus.” The server revealed, when we looked lost in our dish. “Veal.”\u003c/p>\n\u003cp>After going home and googling it, we found out what sweetbreads were — throat glands and pancreas glands of calves. However, because the name is a little discrete, perhaps it would have been useful for the staff to ask politely, “Have you tried them before?” for those who may not be schooled on offal.\u003c/p>\n\u003cp>Next were our bone-in NY Strip and Burger. The strip ($39) towered over the plate. The hickory salt embedded a smoky essence and the accompanying Swiss chard was weighty and richly flavored. The Burger ($16), which was grass-fed and house ground, was juicy and had that charcoal, backyard barbecue splendor.\u003c/p>\n\u003cp>We ended the night with a French red and the chocolate mousse. Burnt marshmallows and graham cracker ice cream made the whole dish reminiscent of campfire s’mores. We licked our forks with delight.\u003c/p>\n\u003cp>Flora is a little gem in downtown Oakland. Although the menu is a bit limited (one fish, one meat, one chicken), creativity is abounding and the atmosphere is timeless.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zare at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Tuesday, February 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We had reservations for 7:30 and arrived about 7:10. Street parking is not a problem. We decided to get a drink before dinner (We were a party of seven and four of us were early) so we ordered 4 “Carter Beats the Devils.” This is the Flora version of the margarita. The combination of Tequila, Mescal and the chili made for a smooth drink with a bit of a kick. I liked it so much I had another at dinner. The rest of our party arrived and we were seated promptly at 7:30. The restaurant is across the street from the old Fox Theater. There was a concert that night at the Fox and there were a lot of pre-concert people at the restaurant. Flora has a very extensive cocktail list of very interesting and unique drinks. I tasted some of the drinks at the table (Salt and Pepper, Ninth Ward) and thoroughly enjoyed them all! We then ordered dinner. I had the Chicken Liver Pate as my starter. The pate was softer than butter and spread on a toasted baguette topped with the pickled jalapeno. It was delicious. My only problem was I had to share it with the other people at the table. My wife had the Savory Baynes Clams. These were done in a very tasty broth and the chili wasn’t overpowering. Very good appetizer. The sweetbreads were battered and deep fried. Sweetbreads are too delicate for deep frying. My friend had the pork loin and it was amazing. The pork loin is not your typical dry leather… These pork loins (yes, there were two thick slices… not just one) were succulent, juicy, and left you wishing there were three. I ordered the lamb stew. It came with bite size pieces of lamb around the perimeter of the bowl, again, a large portion. The couscous and the vegetables swam in a wonderful gravy in the middle of the bowl. I would definitely order it again. My wife ordered the polenta and vegetables. The polenta was done Sicilian-style, fried so that the outside is nice and crispy and the inside is creamy and melts in your mouth. She loved it. One of the other entrees was the buttermilk fried chicken. The chicken sausage was better than the fried chicken. This was not my favorite entree. We ordered three desserts to share. The first was the Caramel Pudding. Wow, this was the best dessert, the combination of the rich pudding and the sea salt was the perfect recipe. The chocolate mousse had a great mix of different flavors with the cinnamon-smoked almonds and the graham cracker ice cream. This was a very good dessert. My least favorite dessert was the spice cake as it was a little bland.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall I really enjoyed Flora Restaurant. The wait staff was very friendly and attentive. The place had a nice vibe. Their drinks are the best I’ve had, while the food was top notch. I’ll definitely return.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Angkor Borei: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8094\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8039\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp801iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/karen-diggs125x125.jpg\" alt=\"Karen Diggs\" title=\"Karen Diggs\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nutritionist and Chef\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Angkor Borei\u003cbr>\n\u003cstrong>Reviewed Angkor Borei:\u003c/strong> Monday, February 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAngkor Borei has been a hidden gem in the Mission for 26 years. For over 15 years I’ve enjoyed every single meal there, along with the gracious service, and warm ambiance. Of course, the food is the crowning glory. The dishes are imbued with fragrant spices, just the right touch of chili, and always a feast for the eyes as well. An outstanding restaurant bringing the treasures of Cambodia to San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/joel-riddell125x125.jpg\" alt=\"Joel Riddell\" title=\"Joel Riddell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farallon\u003cbr>\n\u003cstrong>Reviewed Angkor Borei:\u003c/strong> Wednesday, February 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>With Siri emphatically directing our every movement, we exited 101 and twisted toward the Outer Mission. A neighborhood where storefront martial arts studios and local shops line the streets, and even after 7:30 pm people enjoy a walk with their kids and dogs, I anticipated authenticity. We arrived to a nearly empty restaurant, ushered by a beautiful young Cambodian woman to a window table and presented with the menus. Soon people began arriving. A table of 14 in the back, a few other tables, and then the warm sweet aroma of ginger, curry, and other spices. When dining at any culturally specific restaurant I hope to find people of that region at table. I asked one of the couple next to me, “are you Cambodian”? He said “No, I am Thai”- his boyfriend perked up- “Why don’t people think I am Cambodian?” Turns out, he is. He loves the restaurant, asked about a dish his mother makes back home, the young waitress said they did not have it, but suggested something else with a similar flavor profile. He was happy, as were we.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We ordered far too much food, the young woman told us so, while suggesting something we had not thought of- a pumpkin soup. We added the soup and let her know we would be happy to take home anything we did not eat. Did we eat? OMG so good, like a dance at the table, flavors sung to us- dish after dish, with the pumpkin curry being the highlight (only slightly better than the array of flavors and textures we enjoyed). I had my own down home moment at Angkor Borei, as a child, our family functions were catered by a Thai restaurant owned by my aunt. When I tasted the curry in the pumpkin soup, waves of memory returned. Happy moments laughing about shaking presents and quail eggs, surprising that these flavors felt like family. Brightly colored scallions, soft umami warm mushrooms, crisp bean sprouts and dreamy slightly sweet peanut sauce a few moments of heat, and cool Singha Beer. This is a well-priced, neighborhood restaurant where the server out front is most likely the grandchild of the people in the kitchen. There is a pride in the menu and on the plate, and a very happy feeling throughout the restaurant. We will return. For everything- and especially the Pumpkin Soup! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/pepi-ross125x125.jpg\" alt=\"Pepi Ross\" title=\"Pepi Ross\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pepi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indigo Restaurant\u003cbr>\n\u003cstrong>Reviewed Angkor Borei:\u003c/strong> Thursday, January 31, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Angkor Borei is a cozy neighborhood restaurant serving unique Cambodian food. It feels like entering a living room. It is very clean, serving sizes are ample, and spicing is subtle. The décor is warm and homey. Linen is used for tables, protected by a glass top, and linen napkins are provided. Plates and tableware are pleasant. Very important, the noise level is low and tables are not crowded together. It is easy to have a conversation. It is a place for a relaxed meal with relaxed personal service from the owner.\u003c/p>\n\u003cp> The best dish was the Ahmohk, a delicately flavored fish mousse, with bite-sized pieces of fish that retained a firm texture. It is beautifully presented in a bowl of banana leaves.\u003c/p>\n\u003cp> We also very much enjoyed a cold appetizer of spinach leaves into which the diner places small pieces of flavorful ginger, lemon, toasted coconut & peanuts. The flavors are united by dripping a small amount of sauce over the elements before popping the whole thing in your mouth.\u003c/p>\n\u003cp> The pumpkin curry (vegetarian) was dramatically presented in half of an edible squash bowl (I’m guessing a Calabaza squash was used). The tofu was soft and silky and the green beans retained their texture and color. The squash was firm but easy to cut and eat. We enjoyed that the sauce was less rich than some Indian and Thai preparations. We would have liked some more intense spicing.\u003c/p>\n\u003cp> Our omnivore enjoyed the Chili Chicken, which had a bit more spice than the other dishes. Though it looked like a common Chinese dish, the flavors were definitely different and enticing.\u003c/p>\n\u003cp> The Cambodian crepe was less successful. There were too many raw soy sprouts and it did not cohere, either physically or in flavors.\u003c/p>\n\u003cp> A glass of Kendall-Jackson Sauvignon Blanc provided a nice crisp complement to the food, as did the Anchor Steam beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Our dessert of black sticky rice and mango was good. A large piping hot mug of Jasmine tea was excellent. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Angkor Borei: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8094\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8039\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp801iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/karen-diggs125x125.jpg\" alt=\"Karen Diggs\" title=\"Karen Diggs\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nutritionist and Chef\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Angkor Borei\u003cbr>\n\u003cstrong>Reviewed Angkor Borei:\u003c/strong> Monday, February 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAngkor Borei has been a hidden gem in the Mission for 26 years. For over 15 years I’ve enjoyed every single meal there, along with the gracious service, and warm ambiance. Of course, the food is the crowning glory. The dishes are imbued with fragrant spices, just the right touch of chili, and always a feast for the eyes as well. An outstanding restaurant bringing the treasures of Cambodia to San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/joel-riddell125x125.jpg\" alt=\"Joel Riddell\" title=\"Joel Riddell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farallon\u003cbr>\n\u003cstrong>Reviewed Angkor Borei:\u003c/strong> Wednesday, February 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>With Siri emphatically directing our every movement, we exited 101 and twisted toward the Outer Mission. A neighborhood where storefront martial arts studios and local shops line the streets, and even after 7:30 pm people enjoy a walk with their kids and dogs, I anticipated authenticity. We arrived to a nearly empty restaurant, ushered by a beautiful young Cambodian woman to a window table and presented with the menus. Soon people began arriving. A table of 14 in the back, a few other tables, and then the warm sweet aroma of ginger, curry, and other spices. When dining at any culturally specific restaurant I hope to find people of that region at table. I asked one of the couple next to me, “are you Cambodian”? He said “No, I am Thai”- his boyfriend perked up- “Why don’t people think I am Cambodian?” Turns out, he is. He loves the restaurant, asked about a dish his mother makes back home, the young waitress said they did not have it, but suggested something else with a similar flavor profile. He was happy, as were we.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We ordered far too much food, the young woman told us so, while suggesting something we had not thought of- a pumpkin soup. We added the soup and let her know we would be happy to take home anything we did not eat. Did we eat? OMG so good, like a dance at the table, flavors sung to us- dish after dish, with the pumpkin curry being the highlight (only slightly better than the array of flavors and textures we enjoyed). I had my own down home moment at Angkor Borei, as a child, our family functions were catered by a Thai restaurant owned by my aunt. When I tasted the curry in the pumpkin soup, waves of memory returned. Happy moments laughing about shaking presents and quail eggs, surprising that these flavors felt like family. Brightly colored scallions, soft umami warm mushrooms, crisp bean sprouts and dreamy slightly sweet peanut sauce a few moments of heat, and cool Singha Beer. This is a well-priced, neighborhood restaurant where the server out front is most likely the grandchild of the people in the kitchen. There is a pride in the menu and on the plate, and a very happy feeling throughout the restaurant. We will return. For everything- and especially the Pumpkin Soup! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/pepi-ross125x125.jpg\" alt=\"Pepi Ross\" title=\"Pepi Ross\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pepi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indigo Restaurant\u003cbr>\n\u003cstrong>Reviewed Angkor Borei:\u003c/strong> Thursday, January 31, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Angkor Borei is a cozy neighborhood restaurant serving unique Cambodian food. It feels like entering a living room. It is very clean, serving sizes are ample, and spicing is subtle. The décor is warm and homey. Linen is used for tables, protected by a glass top, and linen napkins are provided. Plates and tableware are pleasant. Very important, the noise level is low and tables are not crowded together. It is easy to have a conversation. It is a place for a relaxed meal with relaxed personal service from the owner.\u003c/p>\n\u003cp> The best dish was the Ahmohk, a delicately flavored fish mousse, with bite-sized pieces of fish that retained a firm texture. It is beautifully presented in a bowl of banana leaves.\u003c/p>\n\u003cp> We also very much enjoyed a cold appetizer of spinach leaves into which the diner places small pieces of flavorful ginger, lemon, toasted coconut & peanuts. The flavors are united by dripping a small amount of sauce over the elements before popping the whole thing in your mouth.\u003c/p>\n\u003cp> The pumpkin curry (vegetarian) was dramatically presented in half of an edible squash bowl (I’m guessing a Calabaza squash was used). The tofu was soft and silky and the green beans retained their texture and color. The squash was firm but easy to cut and eat. We enjoyed that the sauce was less rich than some Indian and Thai preparations. We would have liked some more intense spicing.\u003c/p>\n\u003cp> Our omnivore enjoyed the Chili Chicken, which had a bit more spice than the other dishes. Though it looked like a common Chinese dish, the flavors were definitely different and enticing.\u003c/p>\n\u003cp> The Cambodian crepe was less successful. There were too many raw soy sprouts and it did not cohere, either physically or in flavors.\u003c/p>\n\u003cp> A glass of Kendall-Jackson Sauvignon Blanc provided a nice crisp complement to the food, as did the Anchor Steam beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Our dessert of black sticky rice and mango was good. A large piping hot mug of Jasmine tea was excellent. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Indigo Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8104\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8039\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp801iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/pepi-ross125x125.jpg\" alt=\"Pepi Ross\" title=\"Pepi Ross\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pepi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indigo Restaurant\u003cbr>\n\u003cstrong>Reviewed Indigo Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Indigo is a neighborhood gem, owned by its Chef, Michael Whang. Indigo offers consistently well-prepared food for a moderate budget in the Civic Center area. It is ideal before theater, opera or symphony, where you can rely on outstanding dishes and efficient gracious service that will get you out in time for your performance. The 3 course before-theater prix fixe menu is great deal. Alternatively, later dining is relaxed and homey and a wine-paired prix fixe offers a sumptuous evening of dining with Chef Whang occasionally serving and talking with customers.\u003c/p>\n\u003cp>The dishes created by Chef Whang are truly outstanding. For starters, the grilled day boat scallops are a don’t-miss dish and the plump flavorful mussels in a wine broth flavored with spring onions are the best I’ve ever had. The braised duck leg with mushroom risotto is rich and succulent and perfect with a Cotes du Rhone.\u003c/p>\n\u003cp>The pan seared pork tenderloin in a zinfandel reduction, with Swiss chard and an herbed polenta cake is spectacular. The meat is rich, the chard is nutty and provides great contrast, and the herbed polenta cake is to die for—rich, creamy, and light all at the same time. The blue nose bass is another excellent main course. The bass is seared to give a firm texture and preserve its delicate full flavor. It sits on nutty farro grain surrounded by the lightly browned butter sauce with flavors heightened by caramelized fennel and grilled green onions. Small pieces of still-crisp red pepper dotted the presentation, adding color, bright flavor, and an additional texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> Two great desserts that will leave a smile on your face are a fantastic espresso panna-cotta with drizzled chocolate sauce and blueberries for freshness and the fruit crostada served with ice cream.\u003c/p>\n\u003cp>The dishes are ample. The quality of the food, preparation, ambiance, and service is considerably above the price point.\u003c/p>\n\u003cp>Pale columns and arches with an indigo deep-blue ceiling are enhanced by a classically-inspired plaster frieze above the long side wall and understated accent pieces on the arches. Delicate brass chandeliers and indirect light from a blue tile bar area make lighting soft but not dark. An open kitchen on the side opens the room up but does not dominate.\u003c/p>\n\u003cp>The noise level is quite manageable even when the restaurant is crowded (before theater). At 8pm, the restaurant was half-full and felt very cozy, with a very low noise level.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/karen-diggs125x125.jpg\" alt=\"Karen Diggs\" title=\"Karen Diggs\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nutritionist and Chef\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Angkor Borei\u003cbr>\n\u003cstrong>Reviewed Indigo Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n My dining experience at Indigo was not memorable. To start, the ambience is a non-descript combo of design elements that made me feel a little uncomfortable. My guest and I were greeted as soon as we were seated and service was fine overall. Although the appetizers were good and well-priced, the main courses definitely didn’t have the gustatory sophistication and depth of flavor to follow. And the dessert missed the mark too. In one word: ordinary.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/joel-riddell125x125.jpg\" alt=\"Joel Riddell\" title=\"Joel Riddell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farallon\u003cbr>\n\u003cstrong>Reviewed Indigo Restaurant:\u003c/strong> Saturday, February 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Indigo, on the edge of Hayes Valley, is close to the action of the Civic Center yet I had only visited the restaurant for a party. When I called and asked for a reservation at 6pm – I assumed it would be no big deal, I mean who eats at 6pm on a Saturday night? I even made a slight joke, but the reservationist was serious, checked the book, and replied that she would be delighted to have us. We were four, stuck on the 101 in traffic we called the restaurant and asked to move the reservation to 6:30. When we arrived at 7 pm sheepish and apologetic, we were not prepared for a packed dining room. Indigo is a perfect destination for the Opera, the Symphony and the Ballet! Parking was a bit tight, but the bar was hopping with friendly patrons all off for 8 pm curtains. We decided to have a drink as the restaurant cleared out for the performance, leaving only a few tables of happy lazy diners enjoying a meal with no agenda. The wait staff, bartender and hostess were each more friendly than the other. I love the “frieze” on the south wall, reminiscent of some classical setting of drama. Our meal was mostly hits. Surprising wines, happy slightly oxidized Manifesto from Suisun Valley made in a “natural” way, made the perfect complement for Ahi and Tombo Tuna. Thinking I was ordering Clautiere from Paso Robles, I was thrilled to find the Cloudline Pinot Noir was from Véronique Drouhin of the famous Burgundy house. As we lazed and enjoyed, our next course arrived. My grilled salmon with ginger soy glaze was delicious and perfectly cooked. The pool of red pepper coulis under the buckwheat soba noodles was a bit slasher film for my liking. The flavor profile was good, but there was simply too much of it… which is, I know, an odd criticism. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Indigo Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8104\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8039\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp801iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/pepi-ross125x125.jpg\" alt=\"Pepi Ross\" title=\"Pepi Ross\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pepi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indigo Restaurant\u003cbr>\n\u003cstrong>Reviewed Indigo Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Indigo is a neighborhood gem, owned by its Chef, Michael Whang. Indigo offers consistently well-prepared food for a moderate budget in the Civic Center area. It is ideal before theater, opera or symphony, where you can rely on outstanding dishes and efficient gracious service that will get you out in time for your performance. The 3 course before-theater prix fixe menu is great deal. Alternatively, later dining is relaxed and homey and a wine-paired prix fixe offers a sumptuous evening of dining with Chef Whang occasionally serving and talking with customers.\u003c/p>\n\u003cp>The dishes created by Chef Whang are truly outstanding. For starters, the grilled day boat scallops are a don’t-miss dish and the plump flavorful mussels in a wine broth flavored with spring onions are the best I’ve ever had. The braised duck leg with mushroom risotto is rich and succulent and perfect with a Cotes du Rhone.\u003c/p>\n\u003cp>The pan seared pork tenderloin in a zinfandel reduction, with Swiss chard and an herbed polenta cake is spectacular. The meat is rich, the chard is nutty and provides great contrast, and the herbed polenta cake is to die for—rich, creamy, and light all at the same time. The blue nose bass is another excellent main course. The bass is seared to give a firm texture and preserve its delicate full flavor. It sits on nutty farro grain surrounded by the lightly browned butter sauce with flavors heightened by caramelized fennel and grilled green onions. Small pieces of still-crisp red pepper dotted the presentation, adding color, bright flavor, and an additional texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Two great desserts that will leave a smile on your face are a fantastic espresso panna-cotta with drizzled chocolate sauce and blueberries for freshness and the fruit crostada served with ice cream.\u003c/p>\n\u003cp>The dishes are ample. The quality of the food, preparation, ambiance, and service is considerably above the price point.\u003c/p>\n\u003cp>Pale columns and arches with an indigo deep-blue ceiling are enhanced by a classically-inspired plaster frieze above the long side wall and understated accent pieces on the arches. Delicate brass chandeliers and indirect light from a blue tile bar area make lighting soft but not dark. An open kitchen on the side opens the room up but does not dominate.\u003c/p>\n\u003cp>The noise level is quite manageable even when the restaurant is crowded (before theater). At 8pm, the restaurant was half-full and felt very cozy, with a very low noise level.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/karen-diggs125x125.jpg\" alt=\"Karen Diggs\" title=\"Karen Diggs\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nutritionist and Chef\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Angkor Borei\u003cbr>\n\u003cstrong>Reviewed Indigo Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n My dining experience at Indigo was not memorable. To start, the ambience is a non-descript combo of design elements that made me feel a little uncomfortable. My guest and I were greeted as soon as we were seated and service was fine overall. Although the appetizers were good and well-priced, the main courses definitely didn’t have the gustatory sophistication and depth of flavor to follow. And the dessert missed the mark too. In one word: ordinary.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/joel-riddell125x125.jpg\" alt=\"Joel Riddell\" title=\"Joel Riddell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farallon\u003cbr>\n\u003cstrong>Reviewed Indigo Restaurant:\u003c/strong> Saturday, February 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Indigo, on the edge of Hayes Valley, is close to the action of the Civic Center yet I had only visited the restaurant for a party. When I called and asked for a reservation at 6pm – I assumed it would be no big deal, I mean who eats at 6pm on a Saturday night? I even made a slight joke, but the reservationist was serious, checked the book, and replied that she would be delighted to have us. We were four, stuck on the 101 in traffic we called the restaurant and asked to move the reservation to 6:30. When we arrived at 7 pm sheepish and apologetic, we were not prepared for a packed dining room. Indigo is a perfect destination for the Opera, the Symphony and the Ballet! Parking was a bit tight, but the bar was hopping with friendly patrons all off for 8 pm curtains. We decided to have a drink as the restaurant cleared out for the performance, leaving only a few tables of happy lazy diners enjoying a meal with no agenda. The wait staff, bartender and hostess were each more friendly than the other. I love the “frieze” on the south wall, reminiscent of some classical setting of drama. Our meal was mostly hits. Surprising wines, happy slightly oxidized Manifesto from Suisun Valley made in a “natural” way, made the perfect complement for Ahi and Tombo Tuna. Thinking I was ordering Clautiere from Paso Robles, I was thrilled to find the Cloudline Pinot Noir was from Véronique Drouhin of the famous Burgundy house. As we lazed and enjoyed, our next course arrived. My grilled salmon with ginger soy glaze was delicious and perfectly cooked. The pool of red pepper coulis under the buckwheat soba noodles was a bit slasher film for my liking. The flavor profile was good, but there was simply too much of it… which is, I know, an odd criticism. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Farallon: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8117\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8039\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp801iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/joel-riddell125x125.jpg\" alt=\"Joel Riddell\" title=\"Joel Riddell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farallon\u003cbr>\n\u003cstrong>Reviewed Farallon:\u003c/strong> Wednesday, February 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I am excited to share one of my favorite go-to restaurants in San Francisco. When I think of holiday shopping on Union Square, Seeing a show on Geary Blvd, or meeting friends before dinner, I think of Farallon. A jewel box of a restaurant; dramatic jelly fish and sea urchin inspired lighting, thousands of glass caviar like beads hugging the stairway and a vaulted mosaic ceiling holding the diner in suspension while course after course of experience arrives from the theatrical kitchen. Whispers of briny squid ink, brightly colored beets, and warm umami chestnut ravioli inspire conversation and comparison while dining. Perfectly paced service, wait staff well-versed on the dishes and their origin; Arctic Char from the waters of the Cascade Mountains in Washington, not the High-Arctic. Line caught, local white bass. Across the room towers from the raw bar champagne poached male lobster. Happy birthday greetings whispered at a table for 8. At Farallon, the wine program is inclusive and representative of California and beyond. Nodding to fish-friendly pinot noir, mineral rich sauvignon blanc, and the deep dense cabernet sauvignon we all love so much. \u003c/p>\n\u003cp>Farallon is a restaurant for an occasion and for a meal with visiting friends. It is also a restaurant for old friends who enjoy lounging in a red crush velvet banquette, sharing gossip in the glow of the glamorous dining room and desserts too good to split.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I will return. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/pepi-ross125x125.jpg\" alt=\"Pepi Ross\" title=\"Pepi Ross\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pepi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indigo Restaurant\u003cbr>\n\u003cstrong>Reviewed Farallon:\u003c/strong> Sunday, February 10, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFarallon is definitely a restaurant for a special occasion. The décor screams “special,” in a fun way, from the first step inside. Light fixtures of extravagant glass jellyfish hang from a high ceiling. In the bar area a fanciful painting shows a bell jar diver sitting underwater and recording notes with pen & paper while a shark hovers behind her/him and a hand reaches from outside the frame of the painting to offer the diver a cocktail on a tray. Led through the bar to our table, we entered a large beautiful room with vaulted ceilings. The architect did a marvelous job of creating multilevel individual table spaces so that diners feel private and separate and still part of a larger experience. Service is personal, not the team of servers sometimes seen in high end restaurants. The vaulted ceiling is beautifully decorated with old mosaic tile and fresco that is so dramatic one has to ask about it.\u003c/p>\n\u003cp>The food was excellent, using very fresh ingredients allowed to retain their individual flavors. Portion sizes were good—not overly filling but completely satisfying. A Mediterranean shellfish bisque starter had a deep shellfish flavor and creamy cognac Chantilly foam on the surface. The sardine starter was a delicately flavored Niçoise-like presentation.\u003c/p>\n\u003cp>The Alaskan cod entrée was served with a crab pancetta hash over a bed of puréed sun-choke. Textures were balanced with small pieces of potato sautéed to perfection, but the crab flavors & texture were lost in the stronger flavors of the hash. The Char main was delicious and its flavor and richness blended well with the winter squash purée it was served on. The food at Farallon is allowed to speak for itself. There is less effort to invent a dish for every presentation than some other restaurants of this caliber show. Except for the soup and desserts, there were no surprises, each component of the dish performing as might be expected of it, outstanding.\u003c/p>\n\u003cp>The wine list is extensive and had many offerings with which we were not familiar. The sommelier made a very good recommendation for our meal, an Eric Texier Roussane 2011 Brezeme, that was complex with a nice mineral component to complement our food.\u003c/p>\n\u003cp>Unfortunately, it took the sommelier some time to arrive at our table and consequently our first courses arrived before the wine. In the wait, our “amuse bouches” were forgotten.\u003c/p>\n\u003cp>Note that Farallon charges an extra percent to its customers for meeting San Francisco’s health care requirement, something neither of the other two San Francisco restaurants we visited did. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/karen-diggs125x125.jpg\" alt=\"Karen Diggs\" title=\"Karen Diggs\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nutritionist and Chef\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Angkor Borei\u003cbr>\n\u003cstrong>Reviewed Farallon:\u003c/strong> Wednesday, February 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have not been to Farallon for years and walking into the Jellyfish bar reminded me of why it has been well over a decade since I’ve been there. The décor made me feel like I had entered a Little Mermaid set á la Las Vegas. Personal interior preferences aside, my dining experience was a mixture of ordinary and extraordinary. Appetizers were disappointing, main courses were decent, the dessert was exceptional!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Service was attentive. In short, I would go there again only if someone else picked up the check.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Farallon: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8117\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8039\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp801iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/joel-riddell125x125.jpg\" alt=\"Joel Riddell\" title=\"Joel Riddell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farallon\u003cbr>\n\u003cstrong>Reviewed Farallon:\u003c/strong> Wednesday, February 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I am excited to share one of my favorite go-to restaurants in San Francisco. When I think of holiday shopping on Union Square, Seeing a show on Geary Blvd, or meeting friends before dinner, I think of Farallon. A jewel box of a restaurant; dramatic jelly fish and sea urchin inspired lighting, thousands of glass caviar like beads hugging the stairway and a vaulted mosaic ceiling holding the diner in suspension while course after course of experience arrives from the theatrical kitchen. Whispers of briny squid ink, brightly colored beets, and warm umami chestnut ravioli inspire conversation and comparison while dining. Perfectly paced service, wait staff well-versed on the dishes and their origin; Arctic Char from the waters of the Cascade Mountains in Washington, not the High-Arctic. Line caught, local white bass. Across the room towers from the raw bar champagne poached male lobster. Happy birthday greetings whispered at a table for 8. At Farallon, the wine program is inclusive and representative of California and beyond. Nodding to fish-friendly pinot noir, mineral rich sauvignon blanc, and the deep dense cabernet sauvignon we all love so much. \u003c/p>\n\u003cp>Farallon is a restaurant for an occasion and for a meal with visiting friends. It is also a restaurant for old friends who enjoy lounging in a red crush velvet banquette, sharing gossip in the glow of the glamorous dining room and desserts too good to split.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I will return. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/pepi-ross125x125.jpg\" alt=\"Pepi Ross\" title=\"Pepi Ross\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pepi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indigo Restaurant\u003cbr>\n\u003cstrong>Reviewed Farallon:\u003c/strong> Sunday, February 10, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFarallon is definitely a restaurant for a special occasion. The décor screams “special,” in a fun way, from the first step inside. Light fixtures of extravagant glass jellyfish hang from a high ceiling. In the bar area a fanciful painting shows a bell jar diver sitting underwater and recording notes with pen & paper while a shark hovers behind her/him and a hand reaches from outside the frame of the painting to offer the diver a cocktail on a tray. Led through the bar to our table, we entered a large beautiful room with vaulted ceilings. The architect did a marvelous job of creating multilevel individual table spaces so that diners feel private and separate and still part of a larger experience. Service is personal, not the team of servers sometimes seen in high end restaurants. The vaulted ceiling is beautifully decorated with old mosaic tile and fresco that is so dramatic one has to ask about it.\u003c/p>\n\u003cp>The food was excellent, using very fresh ingredients allowed to retain their individual flavors. Portion sizes were good—not overly filling but completely satisfying. A Mediterranean shellfish bisque starter had a deep shellfish flavor and creamy cognac Chantilly foam on the surface. The sardine starter was a delicately flavored Niçoise-like presentation.\u003c/p>\n\u003cp>The Alaskan cod entrée was served with a crab pancetta hash over a bed of puréed sun-choke. Textures were balanced with small pieces of potato sautéed to perfection, but the crab flavors & texture were lost in the stronger flavors of the hash. The Char main was delicious and its flavor and richness blended well with the winter squash purée it was served on. The food at Farallon is allowed to speak for itself. There is less effort to invent a dish for every presentation than some other restaurants of this caliber show. Except for the soup and desserts, there were no surprises, each component of the dish performing as might be expected of it, outstanding.\u003c/p>\n\u003cp>The wine list is extensive and had many offerings with which we were not familiar. The sommelier made a very good recommendation for our meal, an Eric Texier Roussane 2011 Brezeme, that was complex with a nice mineral component to complement our food.\u003c/p>\n\u003cp>Unfortunately, it took the sommelier some time to arrive at our table and consequently our first courses arrived before the wine. In the wait, our “amuse bouches” were forgotten.\u003c/p>\n\u003cp>Note that Farallon charges an extra percent to its customers for meeting San Francisco’s health care requirement, something neither of the other two San Francisco restaurants we visited did. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/karen-diggs125x125.jpg\" alt=\"Karen Diggs\" title=\"Karen Diggs\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nutritionist and Chef\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Angkor Borei\u003cbr>\n\u003cstrong>Reviewed Farallon:\u003c/strong> Wednesday, February 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have not been to Farallon for years and walking into the Jellyfish bar reminded me of why it has been well over a decade since I’ve been there. The décor made me feel like I had entered a Little Mermaid set á la Las Vegas. Personal interior preferences aside, my dining experience was a mixture of ordinary and extraordinary. Appetizers were disappointing, main courses were decent, the dessert was exceptional!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Service was attentive. In short, I would go there again only if someone else picked up the check.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Roti Indian Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7868\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" title=\"Raj Mathai\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Roti Indian Bistro:\u003c/strong> Sunday, June 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Let’s be very clear here: I was born in India. Most Indians will tell you, the best Indian food is in their own kitchen! But Roti Bistro is different. It is quality Indian food with a good wine list in a stylish bistro setting. \u003c/p>\n\u003cp>Don’t miss the Tandoori mixed grill. It’s fresh and vibrant, but not too overpowering. The Lamb Vindaloo was nice and spicy, and Saag Aloo was also a favorite of ours. The Goan Fresh Salmon Curry was a little too creamy for my taste, but many people love that “butter curry” flavor. Rarely is there a suitable wine list at Indian restaurants, but the wines here are excellent. Take advantage of some great wine pairings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Service is solid, and the owner usually visits every table. It has a nice “neighborhood-y” feel in charming downtown Burlingame, which makes it an enjoyable night out.\u003c/p>\n\u003cp>I’ll see you there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" title=\"Thuy Vu\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Roti Indian Bistro:\u003c/strong> Sunday, June 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis tiny restaurant cooks up dishes with gigantic flavors. The chicken korma curry was spicy, creamy, and complex. The sliced almonds on top gave it a fun crunchy texture and addictive nutty flavor that went well with the naan to soak up the curry. The naan here is among some of the best I’ve had. It’s baked in a round stove with real charcoal, which gives it a nice smoky flavor, then brushed with butter. \u003c/p>\n\u003cp>My daughter had the chicken biryani, which I sampled. It was very flavorful with just the right amount of spices, including cinnamon. The chicken was moist and chunky. The seafood dishes weren’t quite as good. The machchi fish appetizer was deep-fried, but came out too soft and soggy. The prawns in the Jheenga Tikka were overwhelmed by the turmeric. I couldn’t really taste the plump prawns. \u003c/p>\n\u003cp>The restaurant itself is very clean and the owner, Sonny, is charming and pleasant. Overall, a good restaurant, but a bit on the pricey side, being a small neighborhood restaurant just off the main drag. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" title=\"Andrea Kissack\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Roti Indian Bistro:\u003c/strong> Monday, June 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI could have stopped after the warm, goat cheese naan and been perfectly satisfied, it was so good. However, I am glad we kept going as we found the dishes to be very flavorful and well balanced, not overwhelmed with spice. \u003c/p>\n\u003cp>It had been a rainy day and was cold inside, and next time we would sit in the small upstairs which might be a little cozier. The restaurant is intimate with warm colors and contemporary photography. You are greeted immediately with bright smiles.\u003c/p>\n\u003cp>We shared one of their specials, a salmon curry that was, indeed, special, rich and colorful. The curry was coconut based with mild herbs including turmeric. We also had the baingan bharta, which we thought was some of the better roasted eggplant we have had, very creamy. My Argentinian Pinot Grigio was pretty good and reasonably priced. We didn’t try dessert as our meal was so rich, between the salmon curry and goat cheese naan, but it was all very good \u003c/p>\n\u003cp>The service was very friendly although a little off. We had a very young, new waiter who could have not been sweeter but didn’t know anything about the wines, forgot to give us our packaged food, etc. I think it is a family business, which is appreciated. I guess I just have higher expectations for the service since the prices are so high. This restaurant is much pricier than Indian restaurants I go to in North Oakland, Berkeley, and San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Parking was easy to come by in downtown Burlingame on a Monday night. I would definitely return if I were in the area and may try the one in San Francisco. My only real regret is not inviting more friends to join me so I could try more dishes! The shrimp and crab cakes at the next table looked yummy. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Roti Indian Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7868\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" title=\"Raj Mathai\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Roti Indian Bistro:\u003c/strong> Sunday, June 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Let’s be very clear here: I was born in India. Most Indians will tell you, the best Indian food is in their own kitchen! But Roti Bistro is different. It is quality Indian food with a good wine list in a stylish bistro setting. \u003c/p>\n\u003cp>Don’t miss the Tandoori mixed grill. It’s fresh and vibrant, but not too overpowering. The Lamb Vindaloo was nice and spicy, and Saag Aloo was also a favorite of ours. The Goan Fresh Salmon Curry was a little too creamy for my taste, but many people love that “butter curry” flavor. Rarely is there a suitable wine list at Indian restaurants, but the wines here are excellent. Take advantage of some great wine pairings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Service is solid, and the owner usually visits every table. It has a nice “neighborhood-y” feel in charming downtown Burlingame, which makes it an enjoyable night out.\u003c/p>\n\u003cp>I’ll see you there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" title=\"Thuy Vu\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Roti Indian Bistro:\u003c/strong> Sunday, June 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis tiny restaurant cooks up dishes with gigantic flavors. The chicken korma curry was spicy, creamy, and complex. The sliced almonds on top gave it a fun crunchy texture and addictive nutty flavor that went well with the naan to soak up the curry. The naan here is among some of the best I’ve had. It’s baked in a round stove with real charcoal, which gives it a nice smoky flavor, then brushed with butter. \u003c/p>\n\u003cp>My daughter had the chicken biryani, which I sampled. It was very flavorful with just the right amount of spices, including cinnamon. The chicken was moist and chunky. The seafood dishes weren’t quite as good. The machchi fish appetizer was deep-fried, but came out too soft and soggy. The prawns in the Jheenga Tikka were overwhelmed by the turmeric. I couldn’t really taste the plump prawns. \u003c/p>\n\u003cp>The restaurant itself is very clean and the owner, Sonny, is charming and pleasant. Overall, a good restaurant, but a bit on the pricey side, being a small neighborhood restaurant just off the main drag. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" title=\"Andrea Kissack\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Roti Indian Bistro:\u003c/strong> Monday, June 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI could have stopped after the warm, goat cheese naan and been perfectly satisfied, it was so good. However, I am glad we kept going as we found the dishes to be very flavorful and well balanced, not overwhelmed with spice. \u003c/p>\n\u003cp>It had been a rainy day and was cold inside, and next time we would sit in the small upstairs which might be a little cozier. The restaurant is intimate with warm colors and contemporary photography. You are greeted immediately with bright smiles.\u003c/p>\n\u003cp>We shared one of their specials, a salmon curry that was, indeed, special, rich and colorful. The curry was coconut based with mild herbs including turmeric. We also had the baingan bharta, which we thought was some of the better roasted eggplant we have had, very creamy. My Argentinian Pinot Grigio was pretty good and reasonably priced. We didn’t try dessert as our meal was so rich, between the salmon curry and goat cheese naan, but it was all very good \u003c/p>\n\u003cp>The service was very friendly although a little off. We had a very young, new waiter who could have not been sweeter but didn’t know anything about the wines, forgot to give us our packaged food, etc. I think it is a family business, which is appreciated. I guess I just have higher expectations for the service since the prices are so high. This restaurant is much pricier than Indian restaurants I go to in North Oakland, Berkeley, and San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Parking was easy to come by in downtown Burlingame on a Monday night. I would definitely return if I were in the area and may try the one in San Francisco. My only real regret is not inviting more friends to join me so I could try more dishes! The shrimp and crab cakes at the next table looked yummy. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chop Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7877\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">full episode video\u003c/a>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Andrea Kissack\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Tuesday, May 29, 2012\u003cbr>\n\u003cbr>I have to confess, the reason I was drawn to Chop Bar in Oakland’s busy, industrial waterfront area was not so much its reliable, good food. It wasn’t even the helpful service, which usually comes with a smile and lots of tattoos. The first thing that got me was the wine list. I often look for a wide choice of good, local wines by the glass and if it is there on draft, so much the better.\u003c/p>\n\u003cp>Chop Bar uses an innovative wine on tap system that is filled by local wineries. This allows the customer to get a fresh glass of local wine at a price not much different than a beer. But beer lovers don’t fear, there are lots of local draft choices on tap, too.\u003c/p>\n\u003cp>This West Oakland eatery seems to unite a disparate community of condos and warehouses, serving as a gathering place for a good cup of coffee in the morning with maybe, my favorite, a serving of baked eggs with tomato and pepper sauce or a glass of wine and a burger after work.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This past Tuesday three friends joined me for dinner. We sat at an open air, communal table. I had a tart, delicious, seven-dollar glass of Periscope Cellars’ Carignane on tap, made just a few miles away in Emeryville. Another friend had a Miner Viognier on tap for nine dollars which was bright and lush. Still another friend had a basil gimlet, which she raved about. It looked delicious.\u003c/p>\n\u003cp>I had the meat loaf with garlic mashed potatoes and Brussels sprouts. The meatloaf was delicious — crunchy on the outside and moist on the inside and covered in a light, ham gravy. The potatoes and the caramelized, but crisp, Brussels sprouts were also very good. One of my dining companions had the King salmon. It was served with English peas, baby carrots, roasted potatoes and spring onion salsa Verde. I was told that it was melt in your mouth good but could have been warmer. My other friends had different takes on the burger. One thought it was a bit too dry while the other really enjoyed it and thought it was so wet she had to use a knife and fork.\u003c/p>\n\u003cp>We shared a butterscotch pudding with whipped cream, which was good. I liked the cocoa nibs on top. All of my friends agreed they would be repeat customers.\u003c/p>\n\u003cp>If I lived in a loft around the corner I would probably be at Chop Bar night and day.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Raj Mathai\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Saturday, May 26, 2012\u003cbr>\n\u003c/p>\n\u003cp>Vibe: I love the vibe of this place. Hipster, unique and lively. Rarely do I venture into Jack London Square, so it was a fun experience for us. It’s busy and fairly cramped. Not quiet, but not annoyingly loud either. We went on a Saturday night; parking was not a problem.\u003c/p>\n\u003cp>Food: Kind of all over the map. We were a group of 4, which allowed us to sample and share several dishes (which I love doing). We loved the mussels. Seems like a ho-hum selection, but the flavor was through the roof. The Chop Burger was also excellent. We ordered the Oxtail Poutine (who serves oxtail poutine in the Bay Area?). Fun dish. We were disappointed with the Slow Roasted Pork Ribs; flavor and quality seemed flat.\u003c/p>\n\u003cp>The cocktails are a must. Hand crafted and creative. We tried the Hot for Teacher (tequila based) and Don’t Stop Believing (gin based).\u003c/p>\n\u003cp>Service was excellent. Not white tablecloth Gary Danko, but attentive and genuine.\u003c/p>\n\u003cp>One MAJOR thing to keep in mind: they do NOT accept reservations for parties less than 6 people. That’s a drag if you have a tight schedule.\u003c/p>\n\u003cp>Overall, I look forward to going back!\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Thuy Vu\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Wednesday, May 30, 2012\u003cbr>\n\u003c/p>\n\u003cp>One of my favorite things about this restaurant is the cozy feel. Weathered wood panels on the wall, dark thick wood tables, and a long communal table all add up to a relaxing feel. This is comfort food at its best. The local king salmon entrée was very tasty—the fish was delicately flaky, had good flavor without being too “fishy.” The peas, carrots, and onions that came with it were perfect accompaniments.\u003c/p>\n\u003cp>I also tried my friend’s pork confit. It was another winner. The pork was tender with good flavor and it rested on a bed of heavenly, creamy polenta. The greens, beets, and other vegetables in my spring salad appetizer were all very fresh, but the entire dish was a bit bland. It could have used a little more dressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One of the highlights here is the bar, which turns out some amazing drinks. I had the basil gimlet with cucumber vodka, basil, and lime juice. Would have ordered a second one, but I had to drive home!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Andrea:\u003c/strong> \"The meatloaf was delicious -- crunchy on the outside and moist on the inside and covered in a light, ham gravy.\"\u003cbr />\r\n\u003cstrong>Raj:\u003c/strong> \"The cocktails are a must. Hand crafted and creative. We tried the Hot for Teacher (tequila based) and Don’t Stop Believing (gin based).\"\u003cbr />\r\n\u003cstrong>Thuy:\u003c/strong> \"One of my favorite things about this restaurant is the cozy feel.\" \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chop Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7877\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">full episode video\u003c/a>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Andrea Kissack\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Tuesday, May 29, 2012\u003cbr>\n\u003cbr>I have to confess, the reason I was drawn to Chop Bar in Oakland’s busy, industrial waterfront area was not so much its reliable, good food. It wasn’t even the helpful service, which usually comes with a smile and lots of tattoos. The first thing that got me was the wine list. I often look for a wide choice of good, local wines by the glass and if it is there on draft, so much the better.\u003c/p>\n\u003cp>Chop Bar uses an innovative wine on tap system that is filled by local wineries. This allows the customer to get a fresh glass of local wine at a price not much different than a beer. But beer lovers don’t fear, there are lots of local draft choices on tap, too.\u003c/p>\n\u003cp>This West Oakland eatery seems to unite a disparate community of condos and warehouses, serving as a gathering place for a good cup of coffee in the morning with maybe, my favorite, a serving of baked eggs with tomato and pepper sauce or a glass of wine and a burger after work.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This past Tuesday three friends joined me for dinner. We sat at an open air, communal table. I had a tart, delicious, seven-dollar glass of Periscope Cellars’ Carignane on tap, made just a few miles away in Emeryville. Another friend had a Miner Viognier on tap for nine dollars which was bright and lush. Still another friend had a basil gimlet, which she raved about. It looked delicious.\u003c/p>\n\u003cp>I had the meat loaf with garlic mashed potatoes and Brussels sprouts. The meatloaf was delicious — crunchy on the outside and moist on the inside and covered in a light, ham gravy. The potatoes and the caramelized, but crisp, Brussels sprouts were also very good. One of my dining companions had the King salmon. It was served with English peas, baby carrots, roasted potatoes and spring onion salsa Verde. I was told that it was melt in your mouth good but could have been warmer. My other friends had different takes on the burger. One thought it was a bit too dry while the other really enjoyed it and thought it was so wet she had to use a knife and fork.\u003c/p>\n\u003cp>We shared a butterscotch pudding with whipped cream, which was good. I liked the cocoa nibs on top. All of my friends agreed they would be repeat customers.\u003c/p>\n\u003cp>If I lived in a loft around the corner I would probably be at Chop Bar night and day.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Raj Mathai\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Saturday, May 26, 2012\u003cbr>\n\u003c/p>\n\u003cp>Vibe: I love the vibe of this place. Hipster, unique and lively. Rarely do I venture into Jack London Square, so it was a fun experience for us. It’s busy and fairly cramped. Not quiet, but not annoyingly loud either. We went on a Saturday night; parking was not a problem.\u003c/p>\n\u003cp>Food: Kind of all over the map. We were a group of 4, which allowed us to sample and share several dishes (which I love doing). We loved the mussels. Seems like a ho-hum selection, but the flavor was through the roof. The Chop Burger was also excellent. We ordered the Oxtail Poutine (who serves oxtail poutine in the Bay Area?). Fun dish. We were disappointed with the Slow Roasted Pork Ribs; flavor and quality seemed flat.\u003c/p>\n\u003cp>The cocktails are a must. Hand crafted and creative. We tried the Hot for Teacher (tequila based) and Don’t Stop Believing (gin based).\u003c/p>\n\u003cp>Service was excellent. Not white tablecloth Gary Danko, but attentive and genuine.\u003c/p>\n\u003cp>One MAJOR thing to keep in mind: they do NOT accept reservations for parties less than 6 people. That’s a drag if you have a tight schedule.\u003c/p>\n\u003cp>Overall, I look forward to going back!\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Thuy Vu\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Wednesday, May 30, 2012\u003cbr>\n\u003c/p>\n\u003cp>One of my favorite things about this restaurant is the cozy feel. Weathered wood panels on the wall, dark thick wood tables, and a long communal table all add up to a relaxing feel. This is comfort food at its best. The local king salmon entrée was very tasty—the fish was delicately flaky, had good flavor without being too “fishy.” The peas, carrots, and onions that came with it were perfect accompaniments.\u003c/p>\n\u003cp>I also tried my friend’s pork confit. It was another winner. The pork was tender with good flavor and it rested on a bed of heavenly, creamy polenta. The greens, beets, and other vegetables in my spring salad appetizer were all very fresh, but the entire dish was a bit bland. It could have used a little more dressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One of the highlights here is the bar, which turns out some amazing drinks. I had the basil gimlet with cucumber vodka, basil, and lime juice. Would have ordered a second one, but I had to drive home!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Park Tavern: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7890\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" title=\"Thuy Vu\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Park Tavern:\u003c/strong> Tuesday, May 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is in the old Moose’s restaurant in North Beach, and it’s one of my personal favorites in San Francisco. I sometimes like to skip the entrée and instead share a bunch of appetizers with friends. Park Tavern is the perfect place to do that. It has an extensive, creative appetizer menu with 3 sections: smoked, raw, fried.\u003c/p>\n\u003cp>My friend and I had something from each category:\u003c/p>\n\u003cp>Smoked: Deviled eggs with bacon, pickled jalapeno and chive. Wow! I had a burst of salty, spicy, and creamy goodness from each bite. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Raw: New York strip steak crudo. Some of the most tender beef I’ve ever had. Practically melts in the mouth. A winner!\u003c/p>\n\u003cp>Fried: Cornmeal crusted oysters. The cornmeal crust is creative and adds a nice crunchy texture.\u003c/p>\n\u003cp>The “demons on horseback”—smoked lardo-wrapped prawns—were excellent. \u003c/p>\n\u003cp>Salads are usually a nice starter, a conversation star. Here, the wild arugula salad was one of highlights of the evening. It had a great balance of flavors. The mild bitterness of the extremely fresh arugula paired beautifully with the buttery porcini mushrooms and charred onion vinaigrette. We were so full after the five appetizers, we didn’t need dessert! \u003c/p>\n\u003cp>The atmosphere here is wonderful—lively, multi-generational, and good people watching North Beach through the big windows. It looks like Park Tavern may have broken the Moose’s curse.\u003c/p>\n\u003cp>If you’re looking for a quiet restaurant, though, this is not the place! It’s noisy and crowded…but hey, it’s North Beach!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" title=\"Andrea Kissack\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Park Tavern:\u003c/strong> Thursday, May 31, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I love North Beach and the wine and garlic-filled restaurant scene; I just never go because of the parking. So, for our visit to Park Tavern, we began planning out the parking options the night before. We found a reasonable lot, colorfully reviewed in Yelp, a few blocks away. \u003c/p>\n\u003cp>On an early Thursday evening the place was totally packed. We had a great view from our two-person booth of the other diners, the open kitchen on one side and, through the window, Washington Square Park. I thought the service, drinks, and food was all terrific. We were certainly not at a loss for servers and in total we had four: two men came over and took our drink orders, we had an entrée server, and a deserts server. \u003c/p>\n\u003cp>We ordered a couple of glasses of wine after consulting with our drink server. Park Tavern has a huge wine list by the bottle that looks very impressive and some very nice glasses in the 11 and 12-dollar range. We ordered the Grüner Veltliner and the Verdicchio. Both were excellent and healthy pours. We also asked for a serving of fried Brussels sprouts chips which were, unfortunately, way too salty. \u003c/p>\n\u003cp>My partner had the poached halibut with fern heads, peas, and clams in a savory miso broth. It was delicious but could have been a bit warmer, unlike my main course, the Poulet Rouge over Bloomsdale spinach with baby potatoes. The roasted Cornish game hen was tender, juicy, and piping hot. The spinach was a little too oily for me but tasted good mopped up with the warm, sourdough baguette served with dinner. I wish the bird had not been such a head turner. It’s served whole, standing straight up on a skewer in the middle of a cast iron plate — as if the entire thing is about to do a little tap dance, or something. That was weird. \u003c/p>\n\u003cp>We finished off the meal with okay decaf press pots and goat panna cotta, which was quite good, light and creamy. I am going to recommend Park Tavern to some friends visiting North Beach next month. As for myself, it was a little too noisy and crowded and a bit of a schlep. But if I am in the neighborhood, I will definitely stop by for round two of the Poulet Rouge, but this time ask them to carve it for me.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" title=\"Raj Mathai\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Park Tavern:\u003c/strong> Monday, June 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This is a night on the town in the heart of North Beach. Park Tavern has a New York feel to me. It’s big, vibrant and stylish. Come with at least 4 people so you can sample several items. Don’t bother circling for parking in North Beach; go right to the valet.\u003c/p>\n\u003cp>The menu is bold, which might not suit some people. We had fun with it. We enjoyed the starters: deviled eggs with pickled jalapeno and the New York strip steak crudo. I wasn’t thrilled with the whitefish dip. The Poulet Rouge and Marlowe Burger did not disappoint.\u003c/p>\n\u003cp>Like most restaurants, part of the lure of Park Tavern is the location. It’s been years since I was excited about dining in North Beach. Park Tavern has changed that.\u003c/p>\n\u003cp>A few things to be aware of: after parking, cocktails (nice classic martini), starters, entrees, etc, be prepared to spend some money. And there is nothing “neighborhood-y” about Park Tavern. This is a new scene and “seen” of the San Francisco dining circuit. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You’ll see me back there! \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Park Tavern: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7890\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" title=\"Thuy Vu\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Park Tavern:\u003c/strong> Tuesday, May 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is in the old Moose’s restaurant in North Beach, and it’s one of my personal favorites in San Francisco. I sometimes like to skip the entrée and instead share a bunch of appetizers with friends. Park Tavern is the perfect place to do that. It has an extensive, creative appetizer menu with 3 sections: smoked, raw, fried.\u003c/p>\n\u003cp>My friend and I had something from each category:\u003c/p>\n\u003cp>Smoked: Deviled eggs with bacon, pickled jalapeno and chive. Wow! I had a burst of salty, spicy, and creamy goodness from each bite. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Raw: New York strip steak crudo. Some of the most tender beef I’ve ever had. Practically melts in the mouth. A winner!\u003c/p>\n\u003cp>Fried: Cornmeal crusted oysters. The cornmeal crust is creative and adds a nice crunchy texture.\u003c/p>\n\u003cp>The “demons on horseback”—smoked lardo-wrapped prawns—were excellent. \u003c/p>\n\u003cp>Salads are usually a nice starter, a conversation star. Here, the wild arugula salad was one of highlights of the evening. It had a great balance of flavors. The mild bitterness of the extremely fresh arugula paired beautifully with the buttery porcini mushrooms and charred onion vinaigrette. We were so full after the five appetizers, we didn’t need dessert! \u003c/p>\n\u003cp>The atmosphere here is wonderful—lively, multi-generational, and good people watching North Beach through the big windows. It looks like Park Tavern may have broken the Moose’s curse.\u003c/p>\n\u003cp>If you’re looking for a quiet restaurant, though, this is not the place! It’s noisy and crowded…but hey, it’s North Beach!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" title=\"Andrea Kissack\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Park Tavern:\u003c/strong> Thursday, May 31, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I love North Beach and the wine and garlic-filled restaurant scene; I just never go because of the parking. So, for our visit to Park Tavern, we began planning out the parking options the night before. We found a reasonable lot, colorfully reviewed in Yelp, a few blocks away. \u003c/p>\n\u003cp>On an early Thursday evening the place was totally packed. We had a great view from our two-person booth of the other diners, the open kitchen on one side and, through the window, Washington Square Park. I thought the service, drinks, and food was all terrific. We were certainly not at a loss for servers and in total we had four: two men came over and took our drink orders, we had an entrée server, and a deserts server. \u003c/p>\n\u003cp>We ordered a couple of glasses of wine after consulting with our drink server. Park Tavern has a huge wine list by the bottle that looks very impressive and some very nice glasses in the 11 and 12-dollar range. We ordered the Grüner Veltliner and the Verdicchio. Both were excellent and healthy pours. We also asked for a serving of fried Brussels sprouts chips which were, unfortunately, way too salty. \u003c/p>\n\u003cp>My partner had the poached halibut with fern heads, peas, and clams in a savory miso broth. It was delicious but could have been a bit warmer, unlike my main course, the Poulet Rouge over Bloomsdale spinach with baby potatoes. The roasted Cornish game hen was tender, juicy, and piping hot. The spinach was a little too oily for me but tasted good mopped up with the warm, sourdough baguette served with dinner. I wish the bird had not been such a head turner. It’s served whole, standing straight up on a skewer in the middle of a cast iron plate — as if the entire thing is about to do a little tap dance, or something. That was weird. \u003c/p>\n\u003cp>We finished off the meal with okay decaf press pots and goat panna cotta, which was quite good, light and creamy. I am going to recommend Park Tavern to some friends visiting North Beach next month. As for myself, it was a little too noisy and crowded and a bit of a schlep. But if I am in the neighborhood, I will definitely stop by for round two of the Poulet Rouge, but this time ask them to carve it for me.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" title=\"Raj Mathai\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Park Tavern:\u003c/strong> Monday, June 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This is a night on the town in the heart of North Beach. Park Tavern has a New York feel to me. It’s big, vibrant and stylish. Come with at least 4 people so you can sample several items. Don’t bother circling for parking in North Beach; go right to the valet.\u003c/p>\n\u003cp>The menu is bold, which might not suit some people. We had fun with it. We enjoyed the starters: deviled eggs with pickled jalapeno and the New York strip steak crudo. I wasn’t thrilled with the whitefish dip. The Poulet Rouge and Marlowe Burger did not disappoint.\u003c/p>\n\u003cp>Like most restaurants, part of the lure of Park Tavern is the location. It’s been years since I was excited about dining in North Beach. Park Tavern has changed that.\u003c/p>\n\u003cp>A few things to be aware of: after parking, cocktails (nice classic martini), starters, entrees, etc, be prepared to spend some money. And there is nothing “neighborhood-y” about Park Tavern. This is a new scene and “seen” of the San Francisco dining circuit. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You’ll see me back there! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 9
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"marketplace": {
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"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",
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"masters-of-scale": {
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"title": "Masters of Scale",
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"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"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.",
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"onourwatch": {
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"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?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
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"perspectives": {
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"order": 14
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"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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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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