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"content": "\u003cp>\u003cstrong>Bella Trattoria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7744\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/stephen-privett125x125.jpg\" alt=\"Stephen Privett\" title=\"Stephen Privett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bella Trattoria\u003cbr>\n\u003cstrong>Reviewed Bella Trattoria:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Bella’s is the classic neighborhood restaurant where local folks gather for good food at a reasonable price at a place where you are made to feel welcome and at home. I am a frequent patron of Bella’s, drawn by the warm hospitality as much as the fine cuisine. I like the fact that the current owner, David, started out as a server and moved up the food chain over time to become the co-owner. What’s not to like about the American dream? \u003c/p>\n\u003cp>The last time I was at Bella’s I had the mixed green salad, which was mixed greens with a lemon vinaigrette a dusting of Parmesan that made for a nice blend of flavors. For the main course, I had my favorite entree, gnocchi, even though the server alerted me that it would be served with Italian sausage rather than shredded pork as listed on the menu. Whatever, Bella’s gnocchi is the lightest in the city. The tomato sauce was neither too thick nor thin; it perfectly complemented the spicy sausage and coated the gnocchi without drowning it. I always take David’s wine tip; this time a dry, crisp Pinot Grigio matched the meal perfectly, so much so that I had two glasses. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For dessert, I had their tiramisu. Bella’s version of this classic Italian dessert ideally balances sweetness with espresso for the perfect conclusion to fine a meal. For my tastes, Bella Trattoria tops the price and value list of San Francisco’s neighborhood restaurants.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/ruth-abusch-magder125x125.jpg\" alt=\"Ruth Abusch-Magder\" title=\"Ruth Abusch-Magder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rabbi\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Outerlands\u003cbr>\n\u003cstrong>Reviewed Bella Trattoria:\u003c/strong> Saturday, May 20, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On an industrial and commercial block of Geary Street, Bella Italiana provides a lovely respite. The high ceilings and mirrored walls give the space an open feel and provide a relaxed atmosphere for this traditional Italian eatery with a menu of comfort food and classic dishes. \u003c/p>\n\u003cp>The classic Italian menu included and array of starters. Keeping kosher, I do not eat meat in restaurants but found many options for starting the meal. We ordered three very successful salads. The sweetness of the balsamic vinaigrette was a lovely balance for the spring mix of lettuce. The spinach salad was perfectly warmed, while the Caesar was well-executed. One member of our party reported that the meatballs, beautifully presented in a small terrine, were particularly tender. \u003c/p>\n\u003cp>Pasta took center stage for the entrees. Though there was not much in terms of purely vegetarian options, we settled on two dishes that included fish. All the dishes that we ordered were good. The sauce on my salmon pasta with caviar was neither too creamy nor dry, though the dish could have been a little less salty. The pasta Puttanesca was well done and full of flavor and not particularly spicy. \u003c/p>\n\u003cp>We were pleased to find the classic Italian desserts, biscotti, tiramisu, panna cotta, and more. Not giving in to the American tendency to be overly sweet, these well-made treats added just the right amount of sweetness to finish off our meal. \u003c/p>\n\u003cp>Service was attentive without being fussy. Our server was knowledgeable about the wine collection and was able to suggest choices based on our orders. We noted that Bella Italiana was easily able to accommodate several midsize parties through the evening without getting loud or unpleasant. The straightforward menu makes this a good choice for bringing together a group for a fun night out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/sharmila-badkar125x125.jpg\" alt=\"Sharmila Badkar\" title=\"Sharmila Badkar\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sharmila\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Greens Restaurant\u003cbr>\n\u003cstrong>Reviewed Bella Trattoria:\u003c/strong> Friday, May 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Nice double height space with controlled noise levels. Not too loud which I liked. Tables were close together, but still comfortable enough. \u003c/p>\n\u003cp>We had reservations here. The first words out of the hostess’s mouth were not, “Hello, how are you?” they were “ do you have a reservation?” Despite repeatedly telling her we had a 7 pm reservation for which we were 5 minutes late, she kept clicking on someone else’s 7.30 reservation and asking us if that was ours. Fortunately we were rescued from her by a wonderful man from inside the restaurant who showed us our tables.\u003c/p>\n\u003cp>The standout thing about this restaurant, which overshadowed everything else, was the service which was very, very slow and a bit schizophrenic, good and bad. It was 30 minutes before our appetizers arrived and almost 50 until our entrees did. Different servers would show up to take our order while our original server would pop up a few minutes later to ask us the same questions. They ought to coordinate better and definitely speed up service.\u003c/p>\n\u003cp>As for the food: we started with a bruschetta, which is a basic dish, but a lot of places can mess it up. Fortunately these guys did not, it was quite a well-balanced and flavorful combination of tomatoes, olives, and basil on lovely crisp bread. The spinach salad was not memorable. It was not well seasoned.\u003c/p>\n\u003cp>For our entrees, my husband had the Pasta Norcina which was to be orecchiette with chicken and mushrooms baked in a bèchamel, They ran out of orecchiette, and it got substituted by rigatoni. This wouldn’t have been a problem except they decided not to inform us of this fact as a result of which when the entrees arrived, we spent some time wondering whether we got the wrong order and then trying to attract the attention of our server to confirm this. Still quite a good dish, bursting with rich deep flavor. I got the housemade gnocchi with sausage and tomato sauce, which was very good. The gnocchi was some of the best I’ve had, excellent light and fluffy, words which should be, but rarely are associated with gnocchi. It was in a well-balanced tomato sauce with just the right amount of heat and a tasty Italian sausage. This dish was the highlight of the evening.\u003c/p>\n\u003cp>For dessert we ordered the tiramisu and the panna cotta. The tiramisu was good, very light and soft, with just the right touch of espresso soaked ladyfingers as a base. The panna cotta, sadly, was not good at all. It had a rubbery texture and was devoid of flavor without the accompanying strawberries. We did not finish it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With just one standout dish, we certainly felt this was not worth the amount of money we spent here. I may do a take out of pasta the next time, don’t think we’ll return to the restaurant.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For dessert, I had their tiramisu. Bella’s version of this classic Italian dessert ideally balances sweetness with espresso for the perfect conclusion to fine a meal. For my tastes, Bella Trattoria tops the price and value list of San Francisco’s neighborhood restaurants.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/ruth-abusch-magder125x125.jpg\" alt=\"Ruth Abusch-Magder\" title=\"Ruth Abusch-Magder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rabbi\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Outerlands\u003cbr>\n\u003cstrong>Reviewed Bella Trattoria:\u003c/strong> Saturday, May 20, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On an industrial and commercial block of Geary Street, Bella Italiana provides a lovely respite. The high ceilings and mirrored walls give the space an open feel and provide a relaxed atmosphere for this traditional Italian eatery with a menu of comfort food and classic dishes. \u003c/p>\n\u003cp>The classic Italian menu included and array of starters. Keeping kosher, I do not eat meat in restaurants but found many options for starting the meal. We ordered three very successful salads. The sweetness of the balsamic vinaigrette was a lovely balance for the spring mix of lettuce. The spinach salad was perfectly warmed, while the Caesar was well-executed. One member of our party reported that the meatballs, beautifully presented in a small terrine, were particularly tender. \u003c/p>\n\u003cp>Pasta took center stage for the entrees. Though there was not much in terms of purely vegetarian options, we settled on two dishes that included fish. All the dishes that we ordered were good. The sauce on my salmon pasta with caviar was neither too creamy nor dry, though the dish could have been a little less salty. The pasta Puttanesca was well done and full of flavor and not particularly spicy. \u003c/p>\n\u003cp>We were pleased to find the classic Italian desserts, biscotti, tiramisu, panna cotta, and more. Not giving in to the American tendency to be overly sweet, these well-made treats added just the right amount of sweetness to finish off our meal. \u003c/p>\n\u003cp>Service was attentive without being fussy. Our server was knowledgeable about the wine collection and was able to suggest choices based on our orders. We noted that Bella Italiana was easily able to accommodate several midsize parties through the evening without getting loud or unpleasant. The straightforward menu makes this a good choice for bringing together a group for a fun night out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/sharmila-badkar125x125.jpg\" alt=\"Sharmila Badkar\" title=\"Sharmila Badkar\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sharmila\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Greens Restaurant\u003cbr>\n\u003cstrong>Reviewed Bella Trattoria:\u003c/strong> Friday, May 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Nice double height space with controlled noise levels. Not too loud which I liked. Tables were close together, but still comfortable enough. \u003c/p>\n\u003cp>We had reservations here. The first words out of the hostess’s mouth were not, “Hello, how are you?” they were “ do you have a reservation?” Despite repeatedly telling her we had a 7 pm reservation for which we were 5 minutes late, she kept clicking on someone else’s 7.30 reservation and asking us if that was ours. Fortunately we were rescued from her by a wonderful man from inside the restaurant who showed us our tables.\u003c/p>\n\u003cp>The standout thing about this restaurant, which overshadowed everything else, was the service which was very, very slow and a bit schizophrenic, good and bad. It was 30 minutes before our appetizers arrived and almost 50 until our entrees did. Different servers would show up to take our order while our original server would pop up a few minutes later to ask us the same questions. They ought to coordinate better and definitely speed up service.\u003c/p>\n\u003cp>As for the food: we started with a bruschetta, which is a basic dish, but a lot of places can mess it up. Fortunately these guys did not, it was quite a well-balanced and flavorful combination of tomatoes, olives, and basil on lovely crisp bread. The spinach salad was not memorable. It was not well seasoned.\u003c/p>\n\u003cp>For our entrees, my husband had the Pasta Norcina which was to be orecchiette with chicken and mushrooms baked in a bèchamel, They ran out of orecchiette, and it got substituted by rigatoni. This wouldn’t have been a problem except they decided not to inform us of this fact as a result of which when the entrees arrived, we spent some time wondering whether we got the wrong order and then trying to attract the attention of our server to confirm this. Still quite a good dish, bursting with rich deep flavor. I got the housemade gnocchi with sausage and tomato sauce, which was very good. The gnocchi was some of the best I’ve had, excellent light and fluffy, words which should be, but rarely are associated with gnocchi. It was in a well-balanced tomato sauce with just the right amount of heat and a tasty Italian sausage. This dish was the highlight of the evening.\u003c/p>\n\u003cp>For dessert we ordered the tiramisu and the panna cotta. The tiramisu was good, very light and soft, with just the right touch of espresso soaked ladyfingers as a base. The panna cotta, sadly, was not good at all. It had a rubbery texture and was devoid of flavor without the accompanying strawberries. We did not finish it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Outerlands: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7750\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/ruth-abusch-magder125x125.jpg\" alt=\"Ruth Abusch-Magder\" title=\"Ruth Abusch-Magder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rabbi\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Outerlands\u003cbr>\n\u003cstrong>Reviewed Outerlands:\u003c/strong> Thursday, May 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSimplicity raised to world class standards, Outerlands is an unexpected find that reminds you that San Francisco is both a beach town and a sophisticated culinary city. Located in the outer Richmond, a stone’s throw from Ocean Beach, this cozy place captures the essence of the neighborhood and elevates the eating options by focusing on local ingredients prepared with thoughtful creativity.\u003c/p>\n\u003cp>With my family in tow, we arrived about twenty minutes before opening at 6pm to put our name down on the list that is hung ahead of opening and serves as the waitlist for the restaurant. Happily they are expanding this summer, which should help with the wait.\u003c/p>\n\u003cp>Given that we keep kosher (when we eat in restaurants, we avoid meat and shellfish), we quickly perused the menu for the clearly marked vegetarian options. Discussing our restrictions with our server, we were informed that other dishes would happily be made in a vegetarian version.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While we waited for our appetizers to arrive, we snacked on thick slices of homemade levain bread and butter. The most exceptional of our first courses was a Delta asparagus salad with Maitake mushrooms, sesame seeds, preserved Meyer lemon and fresh cheese. The cheese turned out to be a homemade ricotta infused with lemon flavor, which I could have happily eaten by the spoonful. \u003c/p>\n\u003cp>Our main course dishes continued our exploration of local possibilities. My skepticism about a main soup disappeared with the first spoonful. The broth was rich and full on its own but together with additions that broadly fell under the category of rice and roasted vegetables, each spoonful turned into a treat. Most surprising were the slices of kumquat. Generally known for their sour bite, they added a sweet bright note to the soup. The trout was perfectly done. Again the play of textures: the fish with the puree and the wild rice made each bite full an experience. But the combination of flavors spoke of new possibilities with old favorites making traditional ingredients rise above the everyday. Throughout our meal, wait staff stopped by to check on our progress and to answer questions.\u003c/p>\n\u003cp>We argued for a bit about what to order for dessert, all three choices looked great and in the end, ordered one of each. The Carrot Ginger Cake with Crème Fraîche and Limes was a revelation. It was light and airy, and like our main dishes, brimming with flavor. When the pot au crème with rosemary caramel popcorn was finished, there was sadness all round. Sweet and creamy, it was as tasty as it was fun. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/stephen-privett125x125.jpg\" alt=\"Stephen Privett\" title=\"Stephen Privett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bella Trattoria\u003cbr>\n\u003cstrong>Reviewed Outerlands:\u003c/strong> Wednesday, May 30, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOuterlands is perfectly named for a restaurant way out in the Sunset district, just a few blocks from Ocean Beach. Get there early — before 6:30 — because there are no reservations, and this is a meal you do not want to miss. The ambiance is funky with chipped paint, cement floors, rough wood panel walls, Mason jars for glasses and mostly tables for two, but not stacked side-by-side so conversation is easy. \u003c/p>\n\u003cp>The menu is quite eclectic, and the cuisine is unusual but outstanding. Be sure to order the homemade Levain toast and butter for nibblers over wine. We split a salad of pickled beets, rye walnut crisp, and Cara Cara oranges with a burnt honey vinaigrette, which was the perfect starter. Both of us were delighted with the main dish, which was a combo of shrimp, grits, cracked faro, snap peas, smoke pork shank, wild fennel, and pickled peppers and in human portions, i.e., not sized for a hungry horse. \u003c/p>\n\u003cp>The server was attentive but not hovering and her recommendation of the Pinot Gris was the right complement to our entree. For dessert, the pot de crème is for the chocoholic among us with an enormous sweet tooth and the apricot trifle was perfectly balanced by the Meyer lemon curd at the bottom of the cup. We had the opportunity to chat with the owner David, who opened the restaurant just 18 months ago. This is a real find and not to be missed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/sharmila-badkar125x125.jpg\" alt=\"Sharmila Badkar\" title=\"Sharmila Badkar\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sharmila\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Greens Restaurant\u003cbr>\n\u003cstrong>Reviewed Outerlands:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The restaurant has an unassuming exterior. Could be missed easily if you’re not looking for it. The interior is a tall space with a few tables and a bar. It was not as noisy as other SF restaurants. Husband and I could hold a conversation easy. The lighting could be better. There was a couple sitting near us who were holding their phone up to read the menu. \u003c/p>\n\u003cp>The restaurant interior is grungy restaurant done up in an unfinished concrete style with partial pain, very much reflecting a boathouse or workshop interior which they were probably shooting for.\u003c/p>\n\u003cp>My one issue with this restaurant was the layout. SF restaurants are notoriously cramped, but this one was just really problematic. Long rectangular space, a third of which is taken up along its length by a bar. Tables lining up on the other side and thrown in up front. The wait staff deserve medals for keeping their wonderful demeanors in a work environment where they are consistently skirting food around people. At one point when it got busy, we had people’s posteriors in our faces there’s so little room. No matter how great food is at a place, it’s not worth that. There’s one table right in front of the door that is pretty much packed around with people staring at you while you eat. In total there are about 8 tables inside and 4 out.\u003c/p>\n\u003cp>Aside from the food, which we loved, I’d like to commend the staff. They were great. We were seated within 15 minutes of our arrival without a reservation. The first table they showed us was right in front of the restroom. We asked for another and were allowed to wait until another opened up. They were quite gracious about it. The ladies were, there was guy a there who really was not too happy about us disliking anything. Our food showed up fairly quickly.\u003c/p>\n\u003cp>Regarding the food: One of the appetizers was bread and butter. Levain toast with butter. Good bread and good butter, but really, should this be served up as an appetizer you pay for? The answer is always no.\u003c/p>\n\u003cp>My entree was a dish of spring vegetables with a roasted chicken bouillon broth. It was light yet extremely deep and flavorful with herbs. It had slices of kumquats, which offered wonderful piquancy. Crunch of snap peas paired wonderfully with chewy buckwheat orzo. Cilantro complemented the dish perfectly. Baby radish, mushroom, giblets, all worked wonderfully. I cannot give enough praise to the gorgeousness that was this dish. I also had the ginger-lemon apple cider, which was fantastic! It was a cold spring day and this really hit the spot. The ginger and lemon were well-balanced and played well together without overshadowing the cider.\u003c/p>\n\u003cp>My husband had the duck confit. He’s not very much of a duck person, but he really liked the combinations of flavour of this dish. Rich, meaty confit paired very well with sweet and salty prunes and greens. The potatoes could have been better seasoned and were unremarkable. They would have added to the dish had they been crisper. He also had a glass of Sonoma Coast 2010 Pinot Noir County Line, which he did not like too much. \u003c/p>\n\u003cp>Desserts here were very creative and excellent. We shared the salted caramel pot de mousse which was amazing. Just enough chocolate as a top layer. It was served with crunchy caramel popcorn, which was an excellent foil for the smooth mousse. Sweet without being overtly so. We also shared the strawberry-almond shortcake, which was sort of like a deconstructed shortcake with the strawberry portion being served as a mousse on the side of almond cake. Loved the combination. Didn’t quite like the Meyer lemon slices on it. Didn’t feel like the dish needed it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is a good restaurant. Good, not great, but I realize it is the only one of its kind around where it is. This must be the reason for the hype. If anyone were looking for something in this area, it would be the first restaurant I’d recommend them to.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Outerlands: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7750\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/ruth-abusch-magder125x125.jpg\" alt=\"Ruth Abusch-Magder\" title=\"Ruth Abusch-Magder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rabbi\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Outerlands\u003cbr>\n\u003cstrong>Reviewed Outerlands:\u003c/strong> Thursday, May 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSimplicity raised to world class standards, Outerlands is an unexpected find that reminds you that San Francisco is both a beach town and a sophisticated culinary city. Located in the outer Richmond, a stone’s throw from Ocean Beach, this cozy place captures the essence of the neighborhood and elevates the eating options by focusing on local ingredients prepared with thoughtful creativity.\u003c/p>\n\u003cp>With my family in tow, we arrived about twenty minutes before opening at 6pm to put our name down on the list that is hung ahead of opening and serves as the waitlist for the restaurant. Happily they are expanding this summer, which should help with the wait.\u003c/p>\n\u003cp>Given that we keep kosher (when we eat in restaurants, we avoid meat and shellfish), we quickly perused the menu for the clearly marked vegetarian options. Discussing our restrictions with our server, we were informed that other dishes would happily be made in a vegetarian version.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While we waited for our appetizers to arrive, we snacked on thick slices of homemade levain bread and butter. The most exceptional of our first courses was a Delta asparagus salad with Maitake mushrooms, sesame seeds, preserved Meyer lemon and fresh cheese. The cheese turned out to be a homemade ricotta infused with lemon flavor, which I could have happily eaten by the spoonful. \u003c/p>\n\u003cp>Our main course dishes continued our exploration of local possibilities. My skepticism about a main soup disappeared with the first spoonful. The broth was rich and full on its own but together with additions that broadly fell under the category of rice and roasted vegetables, each spoonful turned into a treat. Most surprising were the slices of kumquat. Generally known for their sour bite, they added a sweet bright note to the soup. The trout was perfectly done. Again the play of textures: the fish with the puree and the wild rice made each bite full an experience. But the combination of flavors spoke of new possibilities with old favorites making traditional ingredients rise above the everyday. Throughout our meal, wait staff stopped by to check on our progress and to answer questions.\u003c/p>\n\u003cp>We argued for a bit about what to order for dessert, all three choices looked great and in the end, ordered one of each. The Carrot Ginger Cake with Crème Fraîche and Limes was a revelation. It was light and airy, and like our main dishes, brimming with flavor. When the pot au crème with rosemary caramel popcorn was finished, there was sadness all round. Sweet and creamy, it was as tasty as it was fun. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/stephen-privett125x125.jpg\" alt=\"Stephen Privett\" title=\"Stephen Privett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bella Trattoria\u003cbr>\n\u003cstrong>Reviewed Outerlands:\u003c/strong> Wednesday, May 30, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOuterlands is perfectly named for a restaurant way out in the Sunset district, just a few blocks from Ocean Beach. Get there early — before 6:30 — because there are no reservations, and this is a meal you do not want to miss. The ambiance is funky with chipped paint, cement floors, rough wood panel walls, Mason jars for glasses and mostly tables for two, but not stacked side-by-side so conversation is easy. \u003c/p>\n\u003cp>The menu is quite eclectic, and the cuisine is unusual but outstanding. Be sure to order the homemade Levain toast and butter for nibblers over wine. We split a salad of pickled beets, rye walnut crisp, and Cara Cara oranges with a burnt honey vinaigrette, which was the perfect starter. Both of us were delighted with the main dish, which was a combo of shrimp, grits, cracked faro, snap peas, smoke pork shank, wild fennel, and pickled peppers and in human portions, i.e., not sized for a hungry horse. \u003c/p>\n\u003cp>The server was attentive but not hovering and her recommendation of the Pinot Gris was the right complement to our entree. For dessert, the pot de crème is for the chocoholic among us with an enormous sweet tooth and the apricot trifle was perfectly balanced by the Meyer lemon curd at the bottom of the cup. We had the opportunity to chat with the owner David, who opened the restaurant just 18 months ago. This is a real find and not to be missed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/sharmila-badkar125x125.jpg\" alt=\"Sharmila Badkar\" title=\"Sharmila Badkar\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sharmila\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Greens Restaurant\u003cbr>\n\u003cstrong>Reviewed Outerlands:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The restaurant has an unassuming exterior. Could be missed easily if you’re not looking for it. The interior is a tall space with a few tables and a bar. It was not as noisy as other SF restaurants. Husband and I could hold a conversation easy. The lighting could be better. There was a couple sitting near us who were holding their phone up to read the menu. \u003c/p>\n\u003cp>The restaurant interior is grungy restaurant done up in an unfinished concrete style with partial pain, very much reflecting a boathouse or workshop interior which they were probably shooting for.\u003c/p>\n\u003cp>My one issue with this restaurant was the layout. SF restaurants are notoriously cramped, but this one was just really problematic. Long rectangular space, a third of which is taken up along its length by a bar. Tables lining up on the other side and thrown in up front. The wait staff deserve medals for keeping their wonderful demeanors in a work environment where they are consistently skirting food around people. At one point when it got busy, we had people’s posteriors in our faces there’s so little room. No matter how great food is at a place, it’s not worth that. There’s one table right in front of the door that is pretty much packed around with people staring at you while you eat. In total there are about 8 tables inside and 4 out.\u003c/p>\n\u003cp>Aside from the food, which we loved, I’d like to commend the staff. They were great. We were seated within 15 minutes of our arrival without a reservation. The first table they showed us was right in front of the restroom. We asked for another and were allowed to wait until another opened up. They were quite gracious about it. The ladies were, there was guy a there who really was not too happy about us disliking anything. Our food showed up fairly quickly.\u003c/p>\n\u003cp>Regarding the food: One of the appetizers was bread and butter. Levain toast with butter. Good bread and good butter, but really, should this be served up as an appetizer you pay for? The answer is always no.\u003c/p>\n\u003cp>My entree was a dish of spring vegetables with a roasted chicken bouillon broth. It was light yet extremely deep and flavorful with herbs. It had slices of kumquats, which offered wonderful piquancy. Crunch of snap peas paired wonderfully with chewy buckwheat orzo. Cilantro complemented the dish perfectly. Baby radish, mushroom, giblets, all worked wonderfully. I cannot give enough praise to the gorgeousness that was this dish. I also had the ginger-lemon apple cider, which was fantastic! It was a cold spring day and this really hit the spot. The ginger and lemon were well-balanced and played well together without overshadowing the cider.\u003c/p>\n\u003cp>My husband had the duck confit. He’s not very much of a duck person, but he really liked the combinations of flavour of this dish. Rich, meaty confit paired very well with sweet and salty prunes and greens. The potatoes could have been better seasoned and were unremarkable. They would have added to the dish had they been crisper. He also had a glass of Sonoma Coast 2010 Pinot Noir County Line, which he did not like too much. \u003c/p>\n\u003cp>Desserts here were very creative and excellent. We shared the salted caramel pot de mousse which was amazing. Just enough chocolate as a top layer. It was served with crunchy caramel popcorn, which was an excellent foil for the smooth mousse. Sweet without being overtly so. We also shared the strawberry-almond shortcake, which was sort of like a deconstructed shortcake with the strawberry portion being served as a mousse on the side of almond cake. Loved the combination. Didn’t quite like the Meyer lemon slices on it. Didn’t feel like the dish needed it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a good restaurant. Good, not great, but I realize it is the only one of its kind around where it is. This must be the reason for the hype. If anyone were looking for something in this area, it would be the first restaurant I’d recommend them to.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Greens Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7754\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/sharmila-badkar125x125.jpg\" alt=\"Sharmila Badkar\" title=\"Sharmila Badkar\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sharmila\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Greens Restaurant\u003cbr>\n\u003cstrong>Reviewed Greens Restaurant:\u003c/strong> Thursday, May 17, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Greens has been open since 1979 and is now a Bay Area institution. It is a vegetarian restaurant sitting in a wonderful warehouse type space in Fort Mason with large lofty ceilings and a beautiful view of the Marina, the Golden Gate, and its eponymous bridge. As far as space alone goes, few can compare with this. We’ve been here too many times to count in the years we’ve lived here, and this restaurant has yet to disappoint. It has a solid wait staff that is attentive and courteous. It helps to make a reservation since the restaurant is very popular. We had for this time that we visited yet again.\u003c/p>\n\u003cp>One of the wonderful things we’ve found about the food here is that it is as fresh and wholesome as one can find at any restaurant. This time we visited for their spring menu. We had a cold appetizer of fresh spring rolls, a dish that showcases the flavor of the vegetable very well. It plays off with the flavor of the mint. This along with the peanut sauce is fantastic. The warm cauliflower salad was a revelation. Well-cooked cauliflower with some crispy edges tossed with a fabulous tarragon mustard vinaigrette. The salty capers and pine nuts just add good contrast to the dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the entrees we tried was a butternut squash and sweet potato gratin, a very filling dish rife with many textures and flavors, all complementing each other superbly with a little bit of each in every bite. The texture of the gratin plays very well with the grilled polenta and kale and chard it is served with. The other entree was a red curry served with rice. The curry captures the essence of a Thai curry with its fresh coconut and spices. I wish for slightly more heat, but flavor-wise it is smoky and complex and very satisfying.\u003c/p>\n\u003cp>Desserts were amazing. The butterscotch pot de crème is malty and caramel all at the same time — flavors I can taste in Humphrey Slocombe’s Secret Breakfast. Perhaps they share the same alcoholic base? The honeycomb toffee it is served with is just as delightful and offers up a perfect textural contrast. The vanilla cake is perfect to sample along with the fruit of the season. It is coffee cake-like in texture served with the most incredibly fresh fruit compote. It’s very light for a dense textured cake. \u003c/p>\n\u003cp>We have taken many out-of-town friends and relatives here over the years who have all loved it. The food here is prepared with thought and care. It’s one of our favorite restaurants in this city.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/ruth-abusch-magder125x125.jpg\" alt=\"Ruth Abusch-Magder\" title=\"Ruth Abusch-Magder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rabbi\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Outerlands\u003cbr>\n\u003cstrong>Reviewed Greens Restaurant:\u003c/strong> Tuesday, May 22, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Golden Gate Bridge, framed by sailboats and mountains at sunset, is an exceptional setting for a dinner and the view afforded diners at Greens in San Francisco’s historic Fort. A pioneer in the field of high-end vegetarian cuisine, Greens provides an elegant setting for a festive meal. The clean lines of the furniture and the expansive pieces of art reflect the view and create and lovely dinning environment. The extensive menu highlighted the diversity of regional produce and an array of ways to prepare vegetarian meals.\u003c/p>\n\u003cp>The homemade bread that started the meal was the perfect combination of crust and crumb and not a piece was left before we ordered our first course. Though we chose to order three appetizers, our friendly and well-informed server suggested that our party of four would be well served by two. The two that she had recommended were a wonderful start to our meal. A cauliflower salad with multiple varieties was highlighted a mix of color and taste. The potato leek pancakes were crispy on the outside and tender within. Unfortunately the wild mushrooms, which included several varieties, were less successful. \u003c/p>\n\u003cp>Our main course selections highlighted seasonal produce. The bright flavors burst forth from the filling of the handmade pea and asparagus ravioli and were delightfully light but also substantial. The unusual combination of cheese, asparagus, and Meyer lemon were a delicious topping for the pizza. The subtle and complex flavor of the butternut squash and sweet potato gratin made it a highlight of our meal. The use of smoked peppers gave depth to the dish and contrasted with the clean flavor of the custard topping.\u003c/p>\n\u003cp>There are many options for wine to be had by the glass at Greens, and we relied on our server for suggestions. Each choice was spot.\u003c/p>\n\u003cp>One should not confuse vegetarian with insubstantial. Portions are ample and filling. We found little room for dessert. Among the many tantalizing options, we settled on a butterscotch pot de crème and were pleased with our choice. The texture was perfectly creamy, and the flavor took the simple concept of pudding to a proper level for fancy dining without losing the essence of what makes this a comfort food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/stephen-privett125x125.jpg\" alt=\"Stephen Privett\" title=\"Stephen Privett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bella Trattoria\u003cbr>\n\u003cstrong>Reviewed Greens Restaurant:\u003c/strong> Monday, May 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Greens has “location, location, location”: Building A at Fort Mason with an unrivaled view of the Golden Gate Bridge at sunset when we arrived at 7 PM. As a life-long carnivore, I was disappointed that Greens was one of my assigned \u003cem>Check, Please!\u003c/em> restaurants. Disappointment was transformed into delight at my first-ever vegetarian dining experience.\u003c/p>\n\u003cp>Greens is housed in a former warehouse — no attempt to cover this fact — so the ambiance is utilitarian, bright, and airy thanks to large windows and a very high ceiling. My companion and I were seated at a lovely and unique burl table in the center of the restaurant. It was perfectly configured for conversation and the noise level was nil.\u003c/p>\n\u003cp>The wait staff was welcoming and solicitous and quick on recommendations for wine, first course, entree and dessert — all of which I followed. The asparagus appetizer was perfectly al dente, garnished with a bit of Chioggia beets, goat cheese, watercress, endive, and dressed with lemon vinaigrette that nicely balanced the asparagus. My friend claimed that his potato leek griddle cakes were beyond excellent.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>My entree, the butternut squash and sweet potato gratin with chiles, onions, and smoked cheddar was served with tomatillo sauce and grilled polenta. It was as tasty as any meat casserole I’ve ever had. My companion was delighted with his farro risotto with mushrooms and peas. For dessert, he opted for the flourless chocolate cake, and I, for citrus sorbet sandwiched between two large cookies with small slices of orange in a berry coulis. It was a perfectly tart finish to a wonderful meal. I enjoyed a glass of the recommended Preston Sauvignon Blanc (2010), which was a large enough portion to last the entire meal. All in all, the food and ambiance were great. My friend and I gave Greens an “A.” I now believe that there is life after meat.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Greens Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7754\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/sharmila-badkar125x125.jpg\" alt=\"Sharmila Badkar\" title=\"Sharmila Badkar\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sharmila\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Greens Restaurant\u003cbr>\n\u003cstrong>Reviewed Greens Restaurant:\u003c/strong> Thursday, May 17, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Greens has been open since 1979 and is now a Bay Area institution. It is a vegetarian restaurant sitting in a wonderful warehouse type space in Fort Mason with large lofty ceilings and a beautiful view of the Marina, the Golden Gate, and its eponymous bridge. As far as space alone goes, few can compare with this. We’ve been here too many times to count in the years we’ve lived here, and this restaurant has yet to disappoint. It has a solid wait staff that is attentive and courteous. It helps to make a reservation since the restaurant is very popular. We had for this time that we visited yet again.\u003c/p>\n\u003cp>One of the wonderful things we’ve found about the food here is that it is as fresh and wholesome as one can find at any restaurant. This time we visited for their spring menu. We had a cold appetizer of fresh spring rolls, a dish that showcases the flavor of the vegetable very well. It plays off with the flavor of the mint. This along with the peanut sauce is fantastic. The warm cauliflower salad was a revelation. Well-cooked cauliflower with some crispy edges tossed with a fabulous tarragon mustard vinaigrette. The salty capers and pine nuts just add good contrast to the dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the entrees we tried was a butternut squash and sweet potato gratin, a very filling dish rife with many textures and flavors, all complementing each other superbly with a little bit of each in every bite. The texture of the gratin plays very well with the grilled polenta and kale and chard it is served with. The other entree was a red curry served with rice. The curry captures the essence of a Thai curry with its fresh coconut and spices. I wish for slightly more heat, but flavor-wise it is smoky and complex and very satisfying.\u003c/p>\n\u003cp>Desserts were amazing. The butterscotch pot de crème is malty and caramel all at the same time — flavors I can taste in Humphrey Slocombe’s Secret Breakfast. Perhaps they share the same alcoholic base? The honeycomb toffee it is served with is just as delightful and offers up a perfect textural contrast. The vanilla cake is perfect to sample along with the fruit of the season. It is coffee cake-like in texture served with the most incredibly fresh fruit compote. It’s very light for a dense textured cake. \u003c/p>\n\u003cp>We have taken many out-of-town friends and relatives here over the years who have all loved it. The food here is prepared with thought and care. It’s one of our favorite restaurants in this city.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/ruth-abusch-magder125x125.jpg\" alt=\"Ruth Abusch-Magder\" title=\"Ruth Abusch-Magder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rabbi\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Outerlands\u003cbr>\n\u003cstrong>Reviewed Greens Restaurant:\u003c/strong> Tuesday, May 22, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Golden Gate Bridge, framed by sailboats and mountains at sunset, is an exceptional setting for a dinner and the view afforded diners at Greens in San Francisco’s historic Fort. A pioneer in the field of high-end vegetarian cuisine, Greens provides an elegant setting for a festive meal. The clean lines of the furniture and the expansive pieces of art reflect the view and create and lovely dinning environment. The extensive menu highlighted the diversity of regional produce and an array of ways to prepare vegetarian meals.\u003c/p>\n\u003cp>The homemade bread that started the meal was the perfect combination of crust and crumb and not a piece was left before we ordered our first course. Though we chose to order three appetizers, our friendly and well-informed server suggested that our party of four would be well served by two. The two that she had recommended were a wonderful start to our meal. A cauliflower salad with multiple varieties was highlighted a mix of color and taste. The potato leek pancakes were crispy on the outside and tender within. Unfortunately the wild mushrooms, which included several varieties, were less successful. \u003c/p>\n\u003cp>Our main course selections highlighted seasonal produce. The bright flavors burst forth from the filling of the handmade pea and asparagus ravioli and were delightfully light but also substantial. The unusual combination of cheese, asparagus, and Meyer lemon were a delicious topping for the pizza. The subtle and complex flavor of the butternut squash and sweet potato gratin made it a highlight of our meal. The use of smoked peppers gave depth to the dish and contrasted with the clean flavor of the custard topping.\u003c/p>\n\u003cp>There are many options for wine to be had by the glass at Greens, and we relied on our server for suggestions. Each choice was spot.\u003c/p>\n\u003cp>One should not confuse vegetarian with insubstantial. Portions are ample and filling. We found little room for dessert. Among the many tantalizing options, we settled on a butterscotch pot de crème and were pleased with our choice. The texture was perfectly creamy, and the flavor took the simple concept of pudding to a proper level for fancy dining without losing the essence of what makes this a comfort food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/stephen-privett125x125.jpg\" alt=\"Stephen Privett\" title=\"Stephen Privett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bella Trattoria\u003cbr>\n\u003cstrong>Reviewed Greens Restaurant:\u003c/strong> Monday, May 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Greens has “location, location, location”: Building A at Fort Mason with an unrivaled view of the Golden Gate Bridge at sunset when we arrived at 7 PM. As a life-long carnivore, I was disappointed that Greens was one of my assigned \u003cem>Check, Please!\u003c/em> restaurants. Disappointment was transformed into delight at my first-ever vegetarian dining experience.\u003c/p>\n\u003cp>Greens is housed in a former warehouse — no attempt to cover this fact — so the ambiance is utilitarian, bright, and airy thanks to large windows and a very high ceiling. My companion and I were seated at a lovely and unique burl table in the center of the restaurant. It was perfectly configured for conversation and the noise level was nil.\u003c/p>\n\u003cp>The wait staff was welcoming and solicitous and quick on recommendations for wine, first course, entree and dessert — all of which I followed. The asparagus appetizer was perfectly al dente, garnished with a bit of Chioggia beets, goat cheese, watercress, endive, and dressed with lemon vinaigrette that nicely balanced the asparagus. My friend claimed that his potato leek griddle cakes were beyond excellent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My entree, the butternut squash and sweet potato gratin with chiles, onions, and smoked cheddar was served with tomatillo sauce and grilled polenta. It was as tasty as any meat casserole I’ve ever had. My companion was delighted with his farro risotto with mushrooms and peas. For dessert, he opted for the flourless chocolate cake, and I, for citrus sorbet sandwiched between two large cookies with small slices of orange in a berry coulis. It was a perfectly tart finish to a wonderful meal. I enjoyed a glass of the recommended Preston Sauvignon Blanc (2010), which was a large enough portion to last the entire meal. All in all, the food and ambiance were great. My friend and I gave Greens an “A.” I now believe that there is life after meat.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Loló Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7616\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Loló Restaurant:\u003c/strong> Thursday, May 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI chose Lolo as my restaurant because it works on many different levels. It’s an easy place to start or end your night with a quick bite or use it as a date-night restaurant, because everything is made to share. I’ve even had larger groups in here and the staff are always more than accommodating with any kind of request we’ve had. \u003c/p>\n\u003cp>While the beer and wine list isn’t overwhelming, they do have several wines on-tap, and they also have a fermented agave (like tequila)-based margarita, which was one of the best margaritas I’ve had in a long time. The wine tends to be on the interesting side, as I’ve had a sparkling Shiraz and other wines that perfectly compliment the food. The staff is knowledgeable about their wine list and able to make excellent suggestions. \u003c/p>\n\u003cp>Since the restaurant is family run, they get to know you quickly and constantly recommend special items that may or may not be on the menu. Always try the specials, because you never know when you’re going to see them again. Tonight’s offering was the Gambas Bravas, shrimp in a spicy sauce with grilled bread for dipping and a soft shell crab taco. Neither dish disappointed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because the tables are so close it’s almost like you’re getting a parade of food; you’re always getting an eyeful of the different dishes. Just when you think you’re done, there is bound to be one more thing you want to try!\u003c/p>\n\u003cp>I must have worked my way through the menu at least twice, but you always have to get the tropical tacos and the lamb burger sliders. The tropical tacos are fried shrimp tacos with sliced jicama as the “tortillas” with a spicy crema and pineapple mango salsa over the top. I get these every time I eat here: sometimes I get two orders. The lamb sliders are a perfect size of lamb in a soft bun with a pepperoncini skewered through the top and crispy potato matchstick. So simple yet so good\u003c/p>\n\u003cp>The bread with the dipping sauce is so good that we even figured out how to make it at home and it’s a staple whenever we have people over.\u003c/p>\n\u003cp>Even though I always seem to find myself sitting at the bar, the atmosphere definitely matches the ambiance. The place is awash in bright colors and one wall is decorated with small paper boats, the bar is covered with Mexican loto forms, and the bathrooms have a tropical island theme. It the small details that make it work even better.\u003c/p>\n\u003cp>Overall, I love that whether I’m in the neighborhood at the farmer’s market, seeing live music at the bar next door, or driving back across town, a stop at Lolo is a must along the way.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Loló Restaurant:\u003c/strong> Thursday, May 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLolo’s is a small, friendly, bistro in the Mission of San Francisco, near a campus of the City College of San Francisco, where you can linger with a friend and lazily work your way through a menu that invites sharing a sequence of tasty treats. We chose an inside window table where we could enjoy both the Mission street scene as well as visitors to the local farmers’ market. \u003c/p>\n\u003cp>The small staff was very attentive and efficient. From the restaurant’s own description: “Loló was designed by Lorena Zertuche using many recycled materials… in an attempt to create an environment that is fun and without pretention.” We began our evening with a delicious and ample guacamole that we almost didn’t finish. For libations, we chose a Blue Moon brew and an agave wine margarita. The latter was quite refreshing. Since the agave cactus yields both tequilas and wines, this wine margarita offers a quite refreshing drink without the intensity of the tequila, but with its own special kick from the mixture of salt and dried chilies that rimmed the glass. \u003c/p>\n\u003cp>Delicious crab and chorizo tostadas were next with a lovely sandia pepper aioli. In turn, these were followed by carnitas: pork “confit” beautifully served in a banana leaf, accompanied by roasted tomatillo sauce and guacamole, and easily transferred to blue corn tortillas. Some near us continued to sample more items, but we concluded with Grandma’s superb chocolate Mexican flan. The total cost before tip was $57. The parking logistics in the Mission can be quite daunting, but Lolo is fortunate to be a half block from a public parking garage. One needs to enter on 21st Street near Bartlet and drive to the far end of the garage and park where there is a pedestrian exit to 22nd Street. BART is within easy walking distance as well.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Loló Restaurant:\u003c/strong> Monday, May 14, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Loló is a fun spot with good energy; it serves a variety of Mexican-style tapas. It’s a great place to go with a group, or if you’re in the mood for an array of small bites. While Loló is a Mexican-style restaurant, it’s a break from the more traditional taquerias in the Mission with variations on some expected (and even unexpected) dishes.\u003c/p>\n\u003cp>We ordered a little bit of everything, and nothing disappointed. Of course there were standouts, but the entire spread was fresh and inventive. Of the 12 tapas, the major stars were lamb sliders, crab tostadas, and arugula salad. Whenever I go back, the lamb sliders will be on my must-have list. They were served on brioche buns with a rich, creamy mushroom sauce and slivers of porcinis. We ended up mopping up the sauce with our slider buns — it was that good! And there were pepperoncini to add the optional but always welcomed kick. The arugula salad, while basic, was a fresh mix of greens, goat cheese, pine nuts, and dried fruit. I could have asked for more goat cheese and pine nuts, but when isn’t that the case? We also had a round of the tamarind margaritas that were crisp, refreshing, sweet and sour and served with flavored salt! And the Pedro Papantla ice cream dessert tasted like a liqueur-soaked buttercream ball — decadent and delicious!\u003c/p>\n\u003cp>The space itself is brightly colored and welcoming. There are cute cowboy boot vases around the restaurant and somewhat bizarre tiny clothes hanging on the brightly painted walls. (Apparently, they’re Quinceañeras decor.) Also, the bathroom is quite the experience – with the sounds of birds chirping in what I imagine to be a rainforest or tropical setting.\u003c/p>\n\u003cp>The weak point was the occasionally sporadic service though it didn’t really affect our overall experience. The servers, who were all very friendly, continually brought our tapas that came in three rounds: first were vegetable dishes, then seafood, and finally meat. However it was occasionally hard to get their attention to order. This wasn’t a big deal overall though as we all were devouring the tapas.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Loló is delicious and fun and a good bang for your buck! Go with a group and try a little bit of everything. Especially the lamb sliders and the margaritas.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Loló Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7616\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Loló Restaurant:\u003c/strong> Thursday, May 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI chose Lolo as my restaurant because it works on many different levels. It’s an easy place to start or end your night with a quick bite or use it as a date-night restaurant, because everything is made to share. I’ve even had larger groups in here and the staff are always more than accommodating with any kind of request we’ve had. \u003c/p>\n\u003cp>While the beer and wine list isn’t overwhelming, they do have several wines on-tap, and they also have a fermented agave (like tequila)-based margarita, which was one of the best margaritas I’ve had in a long time. The wine tends to be on the interesting side, as I’ve had a sparkling Shiraz and other wines that perfectly compliment the food. The staff is knowledgeable about their wine list and able to make excellent suggestions. \u003c/p>\n\u003cp>Since the restaurant is family run, they get to know you quickly and constantly recommend special items that may or may not be on the menu. Always try the specials, because you never know when you’re going to see them again. Tonight’s offering was the Gambas Bravas, shrimp in a spicy sauce with grilled bread for dipping and a soft shell crab taco. Neither dish disappointed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because the tables are so close it’s almost like you’re getting a parade of food; you’re always getting an eyeful of the different dishes. Just when you think you’re done, there is bound to be one more thing you want to try!\u003c/p>\n\u003cp>I must have worked my way through the menu at least twice, but you always have to get the tropical tacos and the lamb burger sliders. The tropical tacos are fried shrimp tacos with sliced jicama as the “tortillas” with a spicy crema and pineapple mango salsa over the top. I get these every time I eat here: sometimes I get two orders. The lamb sliders are a perfect size of lamb in a soft bun with a pepperoncini skewered through the top and crispy potato matchstick. So simple yet so good\u003c/p>\n\u003cp>The bread with the dipping sauce is so good that we even figured out how to make it at home and it’s a staple whenever we have people over.\u003c/p>\n\u003cp>Even though I always seem to find myself sitting at the bar, the atmosphere definitely matches the ambiance. The place is awash in bright colors and one wall is decorated with small paper boats, the bar is covered with Mexican loto forms, and the bathrooms have a tropical island theme. It the small details that make it work even better.\u003c/p>\n\u003cp>Overall, I love that whether I’m in the neighborhood at the farmer’s market, seeing live music at the bar next door, or driving back across town, a stop at Lolo is a must along the way.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Loló Restaurant:\u003c/strong> Thursday, May 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLolo’s is a small, friendly, bistro in the Mission of San Francisco, near a campus of the City College of San Francisco, where you can linger with a friend and lazily work your way through a menu that invites sharing a sequence of tasty treats. We chose an inside window table where we could enjoy both the Mission street scene as well as visitors to the local farmers’ market. \u003c/p>\n\u003cp>The small staff was very attentive and efficient. From the restaurant’s own description: “Loló was designed by Lorena Zertuche using many recycled materials… in an attempt to create an environment that is fun and without pretention.” We began our evening with a delicious and ample guacamole that we almost didn’t finish. For libations, we chose a Blue Moon brew and an agave wine margarita. The latter was quite refreshing. Since the agave cactus yields both tequilas and wines, this wine margarita offers a quite refreshing drink without the intensity of the tequila, but with its own special kick from the mixture of salt and dried chilies that rimmed the glass. \u003c/p>\n\u003cp>Delicious crab and chorizo tostadas were next with a lovely sandia pepper aioli. In turn, these were followed by carnitas: pork “confit” beautifully served in a banana leaf, accompanied by roasted tomatillo sauce and guacamole, and easily transferred to blue corn tortillas. Some near us continued to sample more items, but we concluded with Grandma’s superb chocolate Mexican flan. The total cost before tip was $57. The parking logistics in the Mission can be quite daunting, but Lolo is fortunate to be a half block from a public parking garage. One needs to enter on 21st Street near Bartlet and drive to the far end of the garage and park where there is a pedestrian exit to 22nd Street. BART is within easy walking distance as well.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Loló Restaurant:\u003c/strong> Monday, May 14, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Loló is a fun spot with good energy; it serves a variety of Mexican-style tapas. It’s a great place to go with a group, or if you’re in the mood for an array of small bites. While Loló is a Mexican-style restaurant, it’s a break from the more traditional taquerias in the Mission with variations on some expected (and even unexpected) dishes.\u003c/p>\n\u003cp>We ordered a little bit of everything, and nothing disappointed. Of course there were standouts, but the entire spread was fresh and inventive. Of the 12 tapas, the major stars were lamb sliders, crab tostadas, and arugula salad. Whenever I go back, the lamb sliders will be on my must-have list. They were served on brioche buns with a rich, creamy mushroom sauce and slivers of porcinis. We ended up mopping up the sauce with our slider buns — it was that good! And there were pepperoncini to add the optional but always welcomed kick. The arugula salad, while basic, was a fresh mix of greens, goat cheese, pine nuts, and dried fruit. I could have asked for more goat cheese and pine nuts, but when isn’t that the case? We also had a round of the tamarind margaritas that were crisp, refreshing, sweet and sour and served with flavored salt! And the Pedro Papantla ice cream dessert tasted like a liqueur-soaked buttercream ball — decadent and delicious!\u003c/p>\n\u003cp>The space itself is brightly colored and welcoming. There are cute cowboy boot vases around the restaurant and somewhat bizarre tiny clothes hanging on the brightly painted walls. (Apparently, they’re Quinceañeras decor.) Also, the bathroom is quite the experience – with the sounds of birds chirping in what I imagine to be a rainforest or tropical setting.\u003c/p>\n\u003cp>The weak point was the occasionally sporadic service though it didn’t really affect our overall experience. The servers, who were all very friendly, continually brought our tapas that came in three rounds: first were vegetable dishes, then seafood, and finally meat. However it was occasionally hard to get their attention to order. This wasn’t a big deal overall though as we all were devouring the tapas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Salute E Vita Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7624\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Tuesday, May 15, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated in an 80-year-old harbormaster’s house, Salute E Vita sits at the center of the Richmond Harbor in the East Bay. Here Henry Kaiser, Clay Bedford, and others oversaw building over 700 Liberty and Victory Ships during WWII. Today it is a park hosting a Rosie the Riveter exhibit, which also outlines the dimensions of one ship.\u003c/p>\n\u003cp>Overlooking the harbor with anchored sail and power vessels and San Francisco in the distance, Salute E Vita is a romantic getaway. The owner, Menbere Aklilu, of African-Italian heritage, continues this romantic theme with her visual trademark — a single red rose on every stair of the staircase rising to the second floor. Membere began as a $7-an-hour employee at Salute E Vita and worked her way up to become its owner.\u003c/p>\n\u003cp>The menu is Italian Continental. For our first course, we feasted upon three seafood dishes. The Risotto di Giorno, a medley of clams, calamari, and other delights of the sea was perfectly prepared, not too sticky nor watery. The Cioppino, a fisherman’s seafood stew, was also a luscious blend of seafood in a red wine sauce. Finally, the Fettuccini Mare Terra was also well prepared, particularly when topped by freshly grated Parmesan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For our second course, we split Agnello Scottadito (burnt finger), scrumptious and tender spring lamb, with a delicious wine reduction. These entries ranged between $19 and $21. The wine list is very fairly priced. A well-balanced 2009 Trefethen Double T Chardonnay was $38 and a 2006 Lava Cap Zinfandel only $44.00. All desserts are typically prepared in house. We split a well-executed cream brûlée and a tiramisu.\u003c/p>\n\u003cp>My very first meal at Salute was a memorable brunch two years ago. Since then, I have also discovered the addictive happy hours in the bar, which offer stellar sunsets and feature some of the best British fish and chips as well as one of the best American hamburgers in the Bay Area! Snag a window table and have an early light dinner! An added bonus, there is ample free parking. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSalute E Vita sits at the edge of the Richmond Marina, in an historic 100-year old building serving unfussy and uncomplicated Italian food.\u003c/p>\n\u003cp>Most people seem to be there for the views as the food is clearly secondary. There’s nothing on the menu that’s going to challenge even the simplest palate. Portions are large and filling, if even a little unadventurous.\u003c/p>\n\u003cp>Order your drinks early and often, as it seems to take a while to get even a simple drink like a gin and tonic, though the prices are quite reasonable. The wine, like the food, is not going to put anybody out, as evidenced by the White Zinfandel prominently listed on the menu. It was our experience, if your drink (including water) was empty you had to flag someone down for another drink instead of them asking if you wanted something else. This included when the owner dropped food off and looked at the empty glasses.\u003c/p>\n\u003cp>There were many things that were house made, but the “Fettuccine” in one dish was kind of a cross between linguine and something a little thicker. Definitely not fettuccine, though.\u003c/p>\n\u003cp>Desserts seemed to follow the pattern set by the rest of the food. They may have been made in house, but there wasn’t anything out of the ordinary; Tiramisu, fruit tart, chocolate mousse and literally a simple bowl of strawberries topped with whipped cream.\u003c/p>\n\u003cp>If you lived in one of the surrounding apartments that we saw on our way in, I think that this would be a comfortable place to grab a bite. I did think that the bar looked more intimate with an attentive bartender. \u003c/p>\n\u003cp>The food, beverage and service was all okay, but not necessarily anything that we’d go out of way for.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Salute E Vita isn’t remarkable, but you get the feeling that it’s a place for some of its diners to reminisce. The ambience is fine, but it’s probably not worth a drive to Richmond (perhaps unless you live in the East Bay). Having said that, the food is average Italian and the service is pleasant but not noteworthy. I kept asking myself who would choose to go here, and my two guesses are: families who have an emotional connection and/or your grandparents.\u003c/p>\n\u003cp>From what I’ve gathered, the ambience appears to be the main draw for most diners. Ultimately, it wasn’t that charming. It’s in an old Victorian home, which could in theory have an understated sweetness, in the Richmond marina. But that only goes so far… To us, it felt more like a stale dining room. \u003c/p>\n\u003cp>The food is standard but absolutely can’t compare to some of the better Italian restaurants in San Francisco or the East Bay. The linguine con pollo was overly creamy and only had an occasional mild roast pepper flavor. The noodles’ texture, which was a well-prepared al dente, was the best thing about the pasta. The pizza wasn’t as strong as the pasta as it was fairly mushy and had the ingredients not been fresh it seemed like it could have been a frozen meal. Also, there was nothing distinguishable about the caprese, one of my favorite dishes, or the tiramisu from any other generic Italian restaurant’s offerings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In all honesty, I wish I hadn’t been so underwhelmed with Salute E Vita as Italian food can be a good go-to. But what it comes down to is the question of who would travel all the way to Richmond to have an overpriced and mediocre meal in an outdated dining room?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Salute E Vita Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7624\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Tuesday, May 15, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated in an 80-year-old harbormaster’s house, Salute E Vita sits at the center of the Richmond Harbor in the East Bay. Here Henry Kaiser, Clay Bedford, and others oversaw building over 700 Liberty and Victory Ships during WWII. Today it is a park hosting a Rosie the Riveter exhibit, which also outlines the dimensions of one ship.\u003c/p>\n\u003cp>Overlooking the harbor with anchored sail and power vessels and San Francisco in the distance, Salute E Vita is a romantic getaway. The owner, Menbere Aklilu, of African-Italian heritage, continues this romantic theme with her visual trademark — a single red rose on every stair of the staircase rising to the second floor. Membere began as a $7-an-hour employee at Salute E Vita and worked her way up to become its owner.\u003c/p>\n\u003cp>The menu is Italian Continental. For our first course, we feasted upon three seafood dishes. The Risotto di Giorno, a medley of clams, calamari, and other delights of the sea was perfectly prepared, not too sticky nor watery. The Cioppino, a fisherman’s seafood stew, was also a luscious blend of seafood in a red wine sauce. Finally, the Fettuccini Mare Terra was also well prepared, particularly when topped by freshly grated Parmesan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For our second course, we split Agnello Scottadito (burnt finger), scrumptious and tender spring lamb, with a delicious wine reduction. These entries ranged between $19 and $21. The wine list is very fairly priced. A well-balanced 2009 Trefethen Double T Chardonnay was $38 and a 2006 Lava Cap Zinfandel only $44.00. All desserts are typically prepared in house. We split a well-executed cream brûlée and a tiramisu.\u003c/p>\n\u003cp>My very first meal at Salute was a memorable brunch two years ago. Since then, I have also discovered the addictive happy hours in the bar, which offer stellar sunsets and feature some of the best British fish and chips as well as one of the best American hamburgers in the Bay Area! Snag a window table and have an early light dinner! An added bonus, there is ample free parking. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSalute E Vita sits at the edge of the Richmond Marina, in an historic 100-year old building serving unfussy and uncomplicated Italian food.\u003c/p>\n\u003cp>Most people seem to be there for the views as the food is clearly secondary. There’s nothing on the menu that’s going to challenge even the simplest palate. Portions are large and filling, if even a little unadventurous.\u003c/p>\n\u003cp>Order your drinks early and often, as it seems to take a while to get even a simple drink like a gin and tonic, though the prices are quite reasonable. The wine, like the food, is not going to put anybody out, as evidenced by the White Zinfandel prominently listed on the menu. It was our experience, if your drink (including water) was empty you had to flag someone down for another drink instead of them asking if you wanted something else. This included when the owner dropped food off and looked at the empty glasses.\u003c/p>\n\u003cp>There were many things that were house made, but the “Fettuccine” in one dish was kind of a cross between linguine and something a little thicker. Definitely not fettuccine, though.\u003c/p>\n\u003cp>Desserts seemed to follow the pattern set by the rest of the food. They may have been made in house, but there wasn’t anything out of the ordinary; Tiramisu, fruit tart, chocolate mousse and literally a simple bowl of strawberries topped with whipped cream.\u003c/p>\n\u003cp>If you lived in one of the surrounding apartments that we saw on our way in, I think that this would be a comfortable place to grab a bite. I did think that the bar looked more intimate with an attentive bartender. \u003c/p>\n\u003cp>The food, beverage and service was all okay, but not necessarily anything that we’d go out of way for.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Salute E Vita isn’t remarkable, but you get the feeling that it’s a place for some of its diners to reminisce. The ambience is fine, but it’s probably not worth a drive to Richmond (perhaps unless you live in the East Bay). Having said that, the food is average Italian and the service is pleasant but not noteworthy. I kept asking myself who would choose to go here, and my two guesses are: families who have an emotional connection and/or your grandparents.\u003c/p>\n\u003cp>From what I’ve gathered, the ambience appears to be the main draw for most diners. Ultimately, it wasn’t that charming. It’s in an old Victorian home, which could in theory have an understated sweetness, in the Richmond marina. But that only goes so far… To us, it felt more like a stale dining room. \u003c/p>\n\u003cp>The food is standard but absolutely can’t compare to some of the better Italian restaurants in San Francisco or the East Bay. The linguine con pollo was overly creamy and only had an occasional mild roast pepper flavor. The noodles’ texture, which was a well-prepared al dente, was the best thing about the pasta. The pizza wasn’t as strong as the pasta as it was fairly mushy and had the ingredients not been fresh it seemed like it could have been a frozen meal. Also, there was nothing distinguishable about the caprese, one of my favorite dishes, or the tiramisu from any other generic Italian restaurant’s offerings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In all honesty, I wish I hadn’t been so underwhelmed with Salute E Vita as Italian food can be a good go-to. But what it comes down to is the question of who would travel all the way to Richmond to have an overpriced and mediocre meal in an outdated dining room?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Le Garage: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7637\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Le Garage:\u003c/strong> Tuesday, May 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLe Garage serves French bistro fare with a Bay Area flare; it’s a great destination for brunch or dinner. The restaurant’s space is its most remarkable aspect and memorable for those who live in SF and visitors alike. The space is fun and unique — a converted open-air garage in one of Sausalito’s marinas — and is one of the main draws for dining here. Sailboats will float into their boat slips as the sun sets in the evening; how picturesque! \u003c/p>\n\u003cp>The servers only add to the ambience. The waiters are French (with the French accents to prove it!) coupled with just the right amount of French charm/attitude. Also, their cheeky mechanics outfits are a stitch. And set aside any preconceived notions — the servers are attentive and friendly by most standards. \u003c/p>\n\u003cp>The food is high-quality French cuisine, yet the menu remains fairly accessible. The appetizers are all delicious and ideal for sharing, considering how rich and strong the flavors are. The foie gras torchon has sea salt sprinkled on top, complemented by kumquat marmalade, and served with slices of pillowy brioche. The mushroom soup was creamy (without any cream!) and earthy with truffle oil dollops on top. And the steak tartare was authentically salty, served with a quail egg and cornichon. The main entrees have well-balanced flavors. For dinner, there’s a nice variety of fish and more traditional French options, like duck confit. The noodles in the rabbit pasta tasted unexpectedly mustardy at first but ended up being well-balanced and delicious. The trout was well prepared, but the real highlight was the delicious chanterelles. Though the buttery vegetable side was more flavorful than the trout itself, they may leave you guessing as to what they actually are (potatoes? sunchokes, according to the menu). Also, the wine list has quite a few reasonable French and Californian wines that you can’t go wrong with. And if you go for brunch, you can’t beat a burger and fries paired with bubbles!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If Le Garage were in San Francisco, it probably would be a different experience all together because it would be a total scene. It’s worth the drive across the Golden Gate Bridge, especially when you have out-of-town guests. Enjoy the fresh air, the ambience, your friends, and your meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Le Garage:\u003c/strong> Wednesday, May 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>One of the benefits of having three kids in a French school is that I’ve been exposed to a lot of French food, and a side benefit of that knowing how to order in a French restaurant. Everything in moderation, and always indulge.\u003c/p>\n\u003cp>When we arrived at Le Garage I was a little taken aback to see that there were only a handful of seated tables on the outdoor patio and nobody was sitting inside the restaurant at 6:30. I was really hoping that this wasn’t going to be another “restaurant with a view.”\u003c/p>\n\u003cp>Being from San Francisco, we thought better of sitting outside this close to sunset, as I’m quite used to the weather changing from pleasant to overly chilly. I wanted to focus on the food, so we grabbed a table inside the restaurant in the corner. It was the best seat in the house where we could see everything in the bar and dining room.\u003c/p>\n\u003cp>The menu was typically French with nice details throughout. The foie gras came with a house made kumquat marmalade and ginger gastrique, it was interesting and it cut through the fatty goodness of the foie. Squash blossoms are typical, but these were stuffed with Dungeness crab before they were lightly fried. The piquillo sauce that it was on top of was also a nice contrast so the light flavors.\u003c/p>\n\u003cp>Honestly, I would have also been just as happy to try the charcuterie or cheese plates, or any of the other appetizers they offered.\u003c/p>\n\u003cp>Our waiter was knowledgeable about the wines, steering us in the right direction of something crisp (and French) that would complement both dishes quite well. Even though I’m typically a red wine person, I knew that the call for these dishes would definitely be white. Sancerre it was. \u003c/p>\n\u003cp>Knowing I was hoping to get to dessert, we opted to split a main course. Like the appetizers, I would’ve been happy with any of the main entrees. Since we were trying to stay on the light side, we went with something traditional, the P.E.I. mussels marinière, with a side of fries (frites).\u003c/p>\n\u003cp>The mussels themselves were plump and well cooked, but the sauce needed just a little something extra. The dish worked well in the “bread dipping” test of how well you want to dispense with the mussels and just dip the bread in the sauce, or better yet just drink the sauce from the bowl. The bread that is served with the meal was so good in fact that we asked where they got it from, and we will be tracking them down at our local farmer’s market.\u003c/p>\n\u003cp>Throughout the evening the service was attentive without being intrusive, and surprisingly enough, the restaurant was now completely full and the service stayed at an even keel. It was impressive.\u003c/p>\n\u003cp>The end goal was in site, as we shared a dessert of fondant au chocolat (and split another glass of Sancerre). The chocolate cake I thought was a little dry and the espresso ganache didn’t have the hint of coffee that I was looking for, but that still didn’t prevent us from eating the whole thing.\u003c/p>\n\u003cp>Overall, I really liked Le Garage and look forward to coming back for a sunny day brunch, or any other meal for that matter.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Le Garage:\u003c/strong> Wednesday, May 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Le Garage Bistro is exactly as billed — it is a French bistro in a garage in Schoonmaker Point, a Sausalito marina. The food is equal to that of a Parisian bistro, simply served from an American garage. The garage theme is continued by attaching bathroom keys to large soupspoons for the bathrooms, which are some 50 yards around the corner. It is a picturesque spot, with both sail and powerboats at anchor.\u003c/p>\n\u003cp>There is an unusually good selection of wines by both the glass and bottle. I had a slightly dear ($16), but classically rendered French Chabilis. My partner had a lovely Kir Royale ($8.50) and a glass of Whispering Rose ($13).\u003c/p>\n\u003cp>We began with a classic preparation of foie gras pâté, complemented by perfectly prepared egg toast. This was given a full run for its money by the exquisite squash blossoms stuffed with crab. These were followed by mussels Marinière, fully fresh and plump, if served in a slightly under-seasoned marinière sauce. An air-cured chicken presented us with very tender breasts with lovely sauce. However, in the reverse of the usual difficulty with this dish, the dark leg meat was somewhat dry.\u003cbr>\nThese substantial dishes did not leave any room for dessert, but the crème caramel had the look of Paris all over it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Service was courteous, but stretched thin in the early evening. As the sun sets, some tables, external to the bistro and without heaters, become outposts only for the most hardy and warmly dressed. The tables within the garage and under its external canopy, where there are heaters, remain most agreeable. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Taylor:\u003c/strong> \"The food is high-quality French cuisine, yet the menu remains fairly accessible.\"\u003cbr />\u003cstrong>Michael:\u003c/strong> \" The bread that is served with the meal was so good in fact that we asked where they got it from, and we will be tracking them down at our local farmer’s market.\"\u003cbr />\r\n\u003cstrong>Bill:\u003c/strong> \"There is an unusually good selection of wines by both the glass and bottle.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Le Garage: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7637\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Le Garage:\u003c/strong> Tuesday, May 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLe Garage serves French bistro fare with a Bay Area flare; it’s a great destination for brunch or dinner. The restaurant’s space is its most remarkable aspect and memorable for those who live in SF and visitors alike. The space is fun and unique — a converted open-air garage in one of Sausalito’s marinas — and is one of the main draws for dining here. Sailboats will float into their boat slips as the sun sets in the evening; how picturesque! \u003c/p>\n\u003cp>The servers only add to the ambience. The waiters are French (with the French accents to prove it!) coupled with just the right amount of French charm/attitude. Also, their cheeky mechanics outfits are a stitch. And set aside any preconceived notions — the servers are attentive and friendly by most standards. \u003c/p>\n\u003cp>The food is high-quality French cuisine, yet the menu remains fairly accessible. The appetizers are all delicious and ideal for sharing, considering how rich and strong the flavors are. The foie gras torchon has sea salt sprinkled on top, complemented by kumquat marmalade, and served with slices of pillowy brioche. The mushroom soup was creamy (without any cream!) and earthy with truffle oil dollops on top. And the steak tartare was authentically salty, served with a quail egg and cornichon. The main entrees have well-balanced flavors. For dinner, there’s a nice variety of fish and more traditional French options, like duck confit. The noodles in the rabbit pasta tasted unexpectedly mustardy at first but ended up being well-balanced and delicious. The trout was well prepared, but the real highlight was the delicious chanterelles. Though the buttery vegetable side was more flavorful than the trout itself, they may leave you guessing as to what they actually are (potatoes? sunchokes, according to the menu). Also, the wine list has quite a few reasonable French and Californian wines that you can’t go wrong with. And if you go for brunch, you can’t beat a burger and fries paired with bubbles!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If Le Garage were in San Francisco, it probably would be a different experience all together because it would be a total scene. It’s worth the drive across the Golden Gate Bridge, especially when you have out-of-town guests. Enjoy the fresh air, the ambience, your friends, and your meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Le Garage:\u003c/strong> Wednesday, May 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>One of the benefits of having three kids in a French school is that I’ve been exposed to a lot of French food, and a side benefit of that knowing how to order in a French restaurant. Everything in moderation, and always indulge.\u003c/p>\n\u003cp>When we arrived at Le Garage I was a little taken aback to see that there were only a handful of seated tables on the outdoor patio and nobody was sitting inside the restaurant at 6:30. I was really hoping that this wasn’t going to be another “restaurant with a view.”\u003c/p>\n\u003cp>Being from San Francisco, we thought better of sitting outside this close to sunset, as I’m quite used to the weather changing from pleasant to overly chilly. I wanted to focus on the food, so we grabbed a table inside the restaurant in the corner. It was the best seat in the house where we could see everything in the bar and dining room.\u003c/p>\n\u003cp>The menu was typically French with nice details throughout. The foie gras came with a house made kumquat marmalade and ginger gastrique, it was interesting and it cut through the fatty goodness of the foie. Squash blossoms are typical, but these were stuffed with Dungeness crab before they were lightly fried. The piquillo sauce that it was on top of was also a nice contrast so the light flavors.\u003c/p>\n\u003cp>Honestly, I would have also been just as happy to try the charcuterie or cheese plates, or any of the other appetizers they offered.\u003c/p>\n\u003cp>Our waiter was knowledgeable about the wines, steering us in the right direction of something crisp (and French) that would complement both dishes quite well. Even though I’m typically a red wine person, I knew that the call for these dishes would definitely be white. Sancerre it was. \u003c/p>\n\u003cp>Knowing I was hoping to get to dessert, we opted to split a main course. Like the appetizers, I would’ve been happy with any of the main entrees. Since we were trying to stay on the light side, we went with something traditional, the P.E.I. mussels marinière, with a side of fries (frites).\u003c/p>\n\u003cp>The mussels themselves were plump and well cooked, but the sauce needed just a little something extra. The dish worked well in the “bread dipping” test of how well you want to dispense with the mussels and just dip the bread in the sauce, or better yet just drink the sauce from the bowl. The bread that is served with the meal was so good in fact that we asked where they got it from, and we will be tracking them down at our local farmer’s market.\u003c/p>\n\u003cp>Throughout the evening the service was attentive without being intrusive, and surprisingly enough, the restaurant was now completely full and the service stayed at an even keel. It was impressive.\u003c/p>\n\u003cp>The end goal was in site, as we shared a dessert of fondant au chocolat (and split another glass of Sancerre). The chocolate cake I thought was a little dry and the espresso ganache didn’t have the hint of coffee that I was looking for, but that still didn’t prevent us from eating the whole thing.\u003c/p>\n\u003cp>Overall, I really liked Le Garage and look forward to coming back for a sunny day brunch, or any other meal for that matter.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Le Garage:\u003c/strong> Wednesday, May 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Le Garage Bistro is exactly as billed — it is a French bistro in a garage in Schoonmaker Point, a Sausalito marina. The food is equal to that of a Parisian bistro, simply served from an American garage. The garage theme is continued by attaching bathroom keys to large soupspoons for the bathrooms, which are some 50 yards around the corner. It is a picturesque spot, with both sail and powerboats at anchor.\u003c/p>\n\u003cp>There is an unusually good selection of wines by both the glass and bottle. I had a slightly dear ($16), but classically rendered French Chabilis. My partner had a lovely Kir Royale ($8.50) and a glass of Whispering Rose ($13).\u003c/p>\n\u003cp>We began with a classic preparation of foie gras pâté, complemented by perfectly prepared egg toast. This was given a full run for its money by the exquisite squash blossoms stuffed with crab. These were followed by mussels Marinière, fully fresh and plump, if served in a slightly under-seasoned marinière sauce. An air-cured chicken presented us with very tender breasts with lovely sauce. However, in the reverse of the usual difficulty with this dish, the dark leg meat was somewhat dry.\u003cbr>\nThese substantial dishes did not leave any room for dessert, but the crème caramel had the look of Paris all over it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Café Borrone: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7478\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7474\">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/cp709iPod.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/trevor-felch125x125.jpg\" alt=\"Trevor Felch\" title=\"Trevor Felch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Trevor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student & Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Borrone\u003cbr>\n\u003cstrong>Reviewed Café Borrone:\u003c/strong> Wednesday, April 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCafé Borrone is an institution in Menlo Park, that rare Parisian style café and restaurant that can function as anything you’d like at whatever time of day. In the morning, their pastries are outstanding, especially the mammoth sized and flavored banana nut muffins. At 7 am or 7 pm, the baristas know their way to a top-notch latte. Lunch is the standout time of day here, where I come nearly every week for any sandwich on their homemade focaccia bread or the pristine salmon carpaccio with arugula in a beautiful, balsamic vinaigrette that demands bread sopping afterwards. If only Borrone would be willing to sell that excellent focaccia by the loaf!\u003c/p>\n\u003cp>Though, I’m almost always at Borrone for lunch or an afternoon coffee, my recent visit showed that the new, more ambitious dinner service has promise. \u003c/p>\n\u003cp>A trio of compact perfect Dungeness crab cakes, shaped like the French pastries cannelés are everything you hope for in crab cakes: all crab, with next to no filler, even these would have won awards in Baltimore. I appreciated the six enormous homemade ravioli that covered the plate, stuffed with a vivid spinach and ricotta. The dough was perfectly al dente and had the fresh bite of pasta that is homemade with care put into it. The highlight was the fava bean puree on top of thick, toasted, buttered sourdough, tasting as much of spring as the smell of a just mowed lawn. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Don’t skimp on the house made desserts, especially the chocolate volcano or for more chocolate, the chocolate-chocolate chip cookie with lurking hints of espresso. Any time of day for any type of meal, Café Borrone’s bustling dining room or grand fountain and outdoor patio are the place to be and enjoy the day. For the Palo Alto-Stanford-Menlo Park community, it really is your best friend: Cafe Borrone is always there to satisfy whatever you’re in the mood for.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/steven-gerry125x125.jpg\" alt=\"Steven Gerry\" title=\"Steven Gerry\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stu\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Restaurant Captain\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wexler’s\u003cbr>\n\u003cstrong>Reviewed Café Borrone:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This day we had business in Oakland and drove south from there to do a little afternoon shopping in Menlo Park. As we arrived, we quickly appreciated why we do most of our shopping in San Francisco and headed for an early dinner. Cafe Borrone was the obvious choice, as we needed to eat there. They were very busy in the early evening, and we had helpful, prompt service as we ordered at the counter, found a very clean table in the shade, and sat down to wait for our food. \u003c/p>\n\u003cp>I tried both the hot and cold versions of “The Borrone,” which is their version of a mocha with spices and toasted almonds. My partner had a wheat beer as we languished in the nice afternoon breeze, and watched many others do the same. Now normally I would like a town square, lake, or park as I sit at a cafe and have a relaxing time. This time it was McDonalds, and El Camino Real Blvd. We enjoyed the freshness of the salad that was a really good value for the price. The Pastrami Melt had good flavors, but was a bit on the small and soggy side. A wonderful charcuterie plate came out, and we felt it needed a little bread or cracker, and mustard, which we very easily got from the staff. The Crostata di Frutta was really nice and had the perfect amount of custard to fruit. Nice fresh berries were on the top, and everything in it really tasted like it was made that day, and not too sweet. We got a couple ginger cookies for the drive home and we were on our way. \u003c/p>\n\u003cp>Cafe Borrone had an extensive menu and did a good job of delivering great service, albeit limited by design as you order at the counter, but cordial, helpful and caring none the less. As a 26 year veteran of the restaurant industry, I shrieked inside a little while waiting for my drinks at the coffee bar as a server was loudly bragging about the money they made that day and counting it in front of me. This is a cardinal sin to do around customers or co-workers in any service situation. \u003c/p>\n\u003cp>The one test I decided to take on all three restaurants was the cleanliness of their sugar bowls. I completely emptied each sugar bowl at all three restaurants and examined what I saw. When sugar vessels have paper packets in them and are spilled into, this becomes not good in a variety of ways that we don’t need to talk about. Cafe Borrone had two dimes, a nickel and a good amount of dirt underneath the sugar packets. The other two restaurants were clean and nice. \u003c/p>\n\u003cp>I did enjoy myself and thought the food was a very good value for the price. Would I drive 75 miles round trip again for a mocha with cinnamon and a decent pastrami sandwich? Probably not. We both agreed that if in we were in the area, we’d be glad to have the experience and would come back again. I loved the friendly atmosphere, and I like the menu layout. Being a non-drinker myself and having challenges in finding plentiful non-alcoholic options, Borrone was the best and offered many wonderful options. The two drinks I had were so full that they did make a bit of a mess on the counter even before I picked them up. \u003c/p>\n\u003cp>The bathrooms were pretty dirty and did seem to be pretty high traffic for the area. They could have used a little more attention in that department. The patio outside was really nice to sit at with all the great umbrellas they had there. My partner thought it a little odd that so many nice people were inside helping us, but customers were bussing previous customers’ tables outside, and putting all the dishes onto other tables that people could have been using. One of these tables filled with dishes of many diners was next to us and never cleared in the 1.5 hours we were there. \u003c/p>\n\u003cp>I won’t say that I had a bad experience, but they have a couple things they could work on to make me want to come back. That’s my story and I am sticking to it. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/nancy-good125x125.jpg\" alt=\"Nancy Good\" title=\"Nancy Good\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hypnotherapist & Reiki Practitioner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Big 4 Restaurant\u003cbr>\n\u003cstrong>Reviewed Café Borrone:\u003c/strong> Tuesday, May 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe had no idea where we were going and it turned out to be quite something other than what we had in mind, considering the other two places we went. The café is huge, filled with activity and noise. It was interesting people watching. \u003c/p>\n\u003cp>We were greeted at the counter and ordered from a very pleasant young woman who had answers to questions. She seemed a bit young to be so knowledgeable. \u003c/p>\n\u003cp>The service took considerably longer than any place I’ve been for a good long while, but it was such a large place, slow service was understandable. It wasn’t off-putting. But when my food arrived (salmon), the sauce was loaded with red peppers (not on the menu description). Being allergic, I thought I might be in trouble, but the server was so gracious and accommodating. She took the dish back, gave me the same order but without the peppers. It was another long wait to get that, so my dinner companion was finished by the time I got my order, but my dish was definitely worth the trouble! The whole dish, beautifully presented and oh-so tasty, was lovely. The lamb chops were well presented but were tough. The liver pâté was nothing special, but the desserts were fresh and delicious (made on the premises). \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There was no comfortable ambience. It was like a huge coffee shop with food at very high prices, also considering we weren’t in the City. There are better places in the City, though perhaps smaller. We were unimpressed and will not return. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Trevor:\u003c/strong> \"A trio of compact perfect Dungeness crab cakes, shaped like the French pastries cannelés are everything you hope for in crab cakes: all crab, with next to no filler...\"\u003cbr /> \u003cstrong>Stu:\u003c/strong> \"Being a non-drinker myself and having challenges in finding plentiful non-alcoholic options, Borrone was the best and offered many wonderful options.\" \u003cbr /> \u003cstrong>Nancy:\u003c/strong> \"It was like a huge coffee shop with food at very high prices, also considering we weren’t in the City.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Borrone: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7478\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7474\">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/cp709iPod.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/trevor-felch125x125.jpg\" alt=\"Trevor Felch\" title=\"Trevor Felch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Trevor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student & Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Borrone\u003cbr>\n\u003cstrong>Reviewed Café Borrone:\u003c/strong> Wednesday, April 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCafé Borrone is an institution in Menlo Park, that rare Parisian style café and restaurant that can function as anything you’d like at whatever time of day. In the morning, their pastries are outstanding, especially the mammoth sized and flavored banana nut muffins. At 7 am or 7 pm, the baristas know their way to a top-notch latte. Lunch is the standout time of day here, where I come nearly every week for any sandwich on their homemade focaccia bread or the pristine salmon carpaccio with arugula in a beautiful, balsamic vinaigrette that demands bread sopping afterwards. If only Borrone would be willing to sell that excellent focaccia by the loaf!\u003c/p>\n\u003cp>Though, I’m almost always at Borrone for lunch or an afternoon coffee, my recent visit showed that the new, more ambitious dinner service has promise. \u003c/p>\n\u003cp>A trio of compact perfect Dungeness crab cakes, shaped like the French pastries cannelés are everything you hope for in crab cakes: all crab, with next to no filler, even these would have won awards in Baltimore. I appreciated the six enormous homemade ravioli that covered the plate, stuffed with a vivid spinach and ricotta. The dough was perfectly al dente and had the fresh bite of pasta that is homemade with care put into it. The highlight was the fava bean puree on top of thick, toasted, buttered sourdough, tasting as much of spring as the smell of a just mowed lawn. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don’t skimp on the house made desserts, especially the chocolate volcano or for more chocolate, the chocolate-chocolate chip cookie with lurking hints of espresso. Any time of day for any type of meal, Café Borrone’s bustling dining room or grand fountain and outdoor patio are the place to be and enjoy the day. For the Palo Alto-Stanford-Menlo Park community, it really is your best friend: Cafe Borrone is always there to satisfy whatever you’re in the mood for.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/steven-gerry125x125.jpg\" alt=\"Steven Gerry\" title=\"Steven Gerry\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stu\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Restaurant Captain\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wexler’s\u003cbr>\n\u003cstrong>Reviewed Café Borrone:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This day we had business in Oakland and drove south from there to do a little afternoon shopping in Menlo Park. As we arrived, we quickly appreciated why we do most of our shopping in San Francisco and headed for an early dinner. Cafe Borrone was the obvious choice, as we needed to eat there. They were very busy in the early evening, and we had helpful, prompt service as we ordered at the counter, found a very clean table in the shade, and sat down to wait for our food. \u003c/p>\n\u003cp>I tried both the hot and cold versions of “The Borrone,” which is their version of a mocha with spices and toasted almonds. My partner had a wheat beer as we languished in the nice afternoon breeze, and watched many others do the same. Now normally I would like a town square, lake, or park as I sit at a cafe and have a relaxing time. This time it was McDonalds, and El Camino Real Blvd. We enjoyed the freshness of the salad that was a really good value for the price. The Pastrami Melt had good flavors, but was a bit on the small and soggy side. A wonderful charcuterie plate came out, and we felt it needed a little bread or cracker, and mustard, which we very easily got from the staff. The Crostata di Frutta was really nice and had the perfect amount of custard to fruit. Nice fresh berries were on the top, and everything in it really tasted like it was made that day, and not too sweet. We got a couple ginger cookies for the drive home and we were on our way. \u003c/p>\n\u003cp>Cafe Borrone had an extensive menu and did a good job of delivering great service, albeit limited by design as you order at the counter, but cordial, helpful and caring none the less. As a 26 year veteran of the restaurant industry, I shrieked inside a little while waiting for my drinks at the coffee bar as a server was loudly bragging about the money they made that day and counting it in front of me. This is a cardinal sin to do around customers or co-workers in any service situation. \u003c/p>\n\u003cp>The one test I decided to take on all three restaurants was the cleanliness of their sugar bowls. I completely emptied each sugar bowl at all three restaurants and examined what I saw. When sugar vessels have paper packets in them and are spilled into, this becomes not good in a variety of ways that we don’t need to talk about. Cafe Borrone had two dimes, a nickel and a good amount of dirt underneath the sugar packets. The other two restaurants were clean and nice. \u003c/p>\n\u003cp>I did enjoy myself and thought the food was a very good value for the price. Would I drive 75 miles round trip again for a mocha with cinnamon and a decent pastrami sandwich? Probably not. We both agreed that if in we were in the area, we’d be glad to have the experience and would come back again. I loved the friendly atmosphere, and I like the menu layout. Being a non-drinker myself and having challenges in finding plentiful non-alcoholic options, Borrone was the best and offered many wonderful options. The two drinks I had were so full that they did make a bit of a mess on the counter even before I picked them up. \u003c/p>\n\u003cp>The bathrooms were pretty dirty and did seem to be pretty high traffic for the area. They could have used a little more attention in that department. The patio outside was really nice to sit at with all the great umbrellas they had there. My partner thought it a little odd that so many nice people were inside helping us, but customers were bussing previous customers’ tables outside, and putting all the dishes onto other tables that people could have been using. One of these tables filled with dishes of many diners was next to us and never cleared in the 1.5 hours we were there. \u003c/p>\n\u003cp>I won’t say that I had a bad experience, but they have a couple things they could work on to make me want to come back. That’s my story and I am sticking to it. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/nancy-good125x125.jpg\" alt=\"Nancy Good\" title=\"Nancy Good\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hypnotherapist & Reiki Practitioner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Big 4 Restaurant\u003cbr>\n\u003cstrong>Reviewed Café Borrone:\u003c/strong> Tuesday, May 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe had no idea where we were going and it turned out to be quite something other than what we had in mind, considering the other two places we went. The café is huge, filled with activity and noise. It was interesting people watching. \u003c/p>\n\u003cp>We were greeted at the counter and ordered from a very pleasant young woman who had answers to questions. She seemed a bit young to be so knowledgeable. \u003c/p>\n\u003cp>The service took considerably longer than any place I’ve been for a good long while, but it was such a large place, slow service was understandable. It wasn’t off-putting. But when my food arrived (salmon), the sauce was loaded with red peppers (not on the menu description). Being allergic, I thought I might be in trouble, but the server was so gracious and accommodating. She took the dish back, gave me the same order but without the peppers. It was another long wait to get that, so my dinner companion was finished by the time I got my order, but my dish was definitely worth the trouble! The whole dish, beautifully presented and oh-so tasty, was lovely. The lamb chops were well presented but were tough. The liver pâté was nothing special, but the desserts were fresh and delicious (made on the premises). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There was no comfortable ambience. It was like a huge coffee shop with food at very high prices, also considering we weren’t in the City. There are better places in the City, though perhaps smaller. We were unimpressed and will not return. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Wexler’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7487\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7474\">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/cp709iPod.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/steven-gerry125x125.jpg\" alt=\"Steven Gerry\" title=\"Steven Gerry\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stu\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Restaurant Captain\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wexler’s\u003cbr>\n\u003cstrong>Reviewed Wexler’s:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe have dined at Wexler’s about 30 times and tried many of their dishes. Here is the deal: Imagine you walk in to a huge old classic bar filled with hundreds of bottles of spirits. Take every bottle away that is artificially colored, and or flavored and you have Wexler’s entire stock remaining. The thought put into Wexler’s products that they sell not only focus on American made products, but also they simply do not carry mass-produced spirits that are in many ways tricking the public. Matt Wexler has put together an amazing drink program that includes individually tailored drinks for people with fresh fruit, herbs, oils, and a few other tricks he has up his sleeve. The marriage of food, wine, and spirits at Wexler’s does not happen without much thought and careful attention to detail. \u003c/p>\n\u003cp>From the moment you walk in the restaurant, your eyes are taken to the award-winning sculpture on the ceiling that evokes black smoke coming from the kitchen and pushing all the way to the front door. Aside from the two very simple light fixtures in the space, they have kept it very clean and modern in décor, which lets you focus on the task at hand. That task is BBQ, and it’s just the right place to do it. Super knowledgeable staff help you decide on what’s best, and offer many suggestions on how to enhance your BBQ experience. Wexler’s claims to be UPSCALE BBQ, and indeed that is fitting, but in many dishes I see the elements of BBQ and all that it comes with distilled to very clean and focused flavors. BBQ au jus with seafood offer really light, but smoky surprises on the menu. \u003c/p>\n\u003cp>The absolute best thing on the menu is the scotch eggs. Now traditionally, these are eggs coated with a thick layer of sausage and bread then fried to crispy-runny-yolk-perfection. At Wexler’s they use the burnt tips of the BBQ short ribs instead to achieve this very unique starter that you will find no where else in San Francisco. The Japanese cucumber salad is the other shining star of first courses. The texture of a really good slaw with the freshness of the cucumber is just sublime. Every bit of this salad is balanced perfectly, and well received when eating Wexler’s unique smoked treats. This last dinner we had three entrees for just the two of us. We had the vegetarian smoked King Trumpet mushrooms plate, which had focused smoke with every bite in a way that was not obtrusive. The manicured nature of the dishes and surprising combinations of flavors and vegetable-switching trickery always leaves you guessing and wanting more. The short ribs are the shining star of the entree section, served off the bone and gently placed on mashed potatoes with a kohlrabi-turnip kraut that will knock your socks off. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This restaurant is about locally made, small batch, locally sourced, sustainably grown, and responsibly produced products. This is what the restaurant business is all about these days; getting rid of the garbage and artificial colorings and flavors. Wexler’s has the highest of standards in this department and are not ashamed to say it. It is the best experience going to a place like Wexler’s and maybe even learning something new about what’s going on in the gastronomic world today. \u003c/p>\n\u003cp>We had only cocktails on this last visit, and there is officially nothing wrong with eating BBQ while sipping a High West Double Rye Whiskey. There are plenty of non-alcoholic options here as well, including custom made spritzers using fresh seasonal ingredients. My dining partner is averse to super sweet desserts, which can be challenging, but not at Wexler’s. The notion of distilling or focusing flavors continues with dessert. The Humphrey Slocombe custom made root beer ice cream is paired with a clear vanilla soda which gives us the world’s first white root beer float, which is brilliant on all counts and not too sweet. The mocha fudge pie also has the intensity of flavor without the overt sweetness your eyes tell you it’s going to have. These are the two desserts we have almost every time we walk through the door. The wine list has many great options to work your way around BBQ flavors. There are American made wines with a diversity and price point that just falls in line with the cuisine itself. I love Wexler’s and cannot wait to return. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/trevor-felch125x125.jpg\" alt=\"Trevor Felch\" title=\"Trevor Felch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Trevor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student & Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Borrone\u003cbr>\n\u003cstrong>Reviewed Wexler’s:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAmbitious, refined barbeque? Barbeque that is not served on paper plates with picnic benches for seating? Wexler’s is everything that barbeque usually is not: a chic, minimalist mid-range to upscale bistro in the heart of the city’s financial district. It’s one of the few places where the restaurant is actually not named for the chef. Matt Wexler is the bartender, where cocktails can be hit or miss. The Gin Rocket with muddled arugula I originally sampled lacked any arugula flavor and seemed like a long shot of gin. Wexler offered another drink and he crafted one of the finest Manhattans around, given a barbeque edge from the house-smoked sweet vermouth. \u003c/p>\n\u003cp>Everything at Wexler’s isn’t necessarily barbeque as in on the grill or slathered in sauce. Rather, everything comes with something from the house smoker. The signature appetizer of scotch eggs is a perfect example of Chef Charlie Kleinmann’s contemporary touch, mixing outside concepts with the backyard pit theme. Lightly breaded, liquid-center farm eggs have some barbeque pork burnt ends stuffed between the batter and the egg, completed with a house-made hot sauce and a sweet tea gastrique. Everything clicks, except the eggs could use more of the meat to enhance the smokiness. I loved the smoked calamari, tossed in a smoky romesco sauce, fresh roasted asparagus, and toasted brioche. You don’t find this at the corner barbeque joint. \u003c/p>\n\u003cp>Entrees and desserts fell a bit from the starters. Smoked short ribs top mashed potatoes with peas and carrots is fine and lighter than you’d think, yet nothing stands out. The meat was a tad dry and not the least bit buttery smooth in texture like braised short ribs. The smoked salmon was rare enough to be tartare, a bold decision from the kitchen that really paid off. Unfortunately, it was muted by a hefty spring onion tzatziki sauce that drowned out the lovely salmon, pickled beets, and slightly undercooked snap peas. \u003c/p>\n\u003cp>We made the wrong choice for dessert, getting the waitress’ favorite bourbon banana cream pie that was essentially a cloud of whipped cream devouring an excellent crust. The slice cried out for more of the caramel. We had to wait a half hour after our reservation time for our table and missed on the dessert recommendation, but other than that service was very affable and had excellent pacing. Wexler’s is a unique and very exciting piece of San Francisco’s dining scene that surely will start a high-end barbeque trend soon. Just if you come, make sure you like your food smoky.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/nancy-good125x125.jpg\" alt=\"Nancy Good\" title=\"Nancy Good\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hypnotherapist & Reiki Practitioner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Big 4 Restaurant\u003cbr>\n\u003cstrong>Reviewed Wexler’s:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a happily surprising experience. The service was excellent — attentive without being intrusive — and the server was knowledgeable about everything: the history of the restaurant, full knowledge about the preparation of all entrees, as well as descriptions of the wines we might like. The 11-table restaurant was sparsely appointed, but nevertheless, it offered a nice ambience. \u003c/p>\n\u003cp>We had an early reservation and were the second guests to arrive, so initially we were concerned about the noise factor \u003cem>if\u003c/em> people arrived. We were skeptical. Within an hour of our reservation, others began to arrive and the place filled up well. The noise factor I would classify as medium, i.e., we could hear our own conversation (also the conversations of those on either side of us, if we wanted to). \u003c/p>\n\u003cp>The food was excellent: perfectly prepared, but it could have been much warmer when we got it. The courses were consistently superior to so many other establishments. While the portions were on the small size, we left the restaurant feeling fully satisfied with the entire experience. Definitely, we will return. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ambience, service, quality of food and its preparation, cost: A lovely value! All skepticism disappeared as quietly as it arrived. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Stu:\u003c/strong> \"The absolute best thing on the menu is the scotch eggs.\"\u003cbr />\u003cstrong>Trevor:\u003c/strong> \"Wexler’s is everything that barbeque usually is not: a chic, minimalist mid-range to upscale bistro in the heart of the city’s financial district.\"\u003cbr />\u003cstrong>Nancy:\u003c/strong> \"The food was excellent: perfectly prepared, but it could have been much warmer when we got it.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Wexler’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7487\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7474\">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/cp709iPod.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/steven-gerry125x125.jpg\" alt=\"Steven Gerry\" title=\"Steven Gerry\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stu\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Restaurant Captain\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wexler’s\u003cbr>\n\u003cstrong>Reviewed Wexler’s:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe have dined at Wexler’s about 30 times and tried many of their dishes. Here is the deal: Imagine you walk in to a huge old classic bar filled with hundreds of bottles of spirits. Take every bottle away that is artificially colored, and or flavored and you have Wexler’s entire stock remaining. The thought put into Wexler’s products that they sell not only focus on American made products, but also they simply do not carry mass-produced spirits that are in many ways tricking the public. Matt Wexler has put together an amazing drink program that includes individually tailored drinks for people with fresh fruit, herbs, oils, and a few other tricks he has up his sleeve. The marriage of food, wine, and spirits at Wexler’s does not happen without much thought and careful attention to detail. \u003c/p>\n\u003cp>From the moment you walk in the restaurant, your eyes are taken to the award-winning sculpture on the ceiling that evokes black smoke coming from the kitchen and pushing all the way to the front door. Aside from the two very simple light fixtures in the space, they have kept it very clean and modern in décor, which lets you focus on the task at hand. That task is BBQ, and it’s just the right place to do it. Super knowledgeable staff help you decide on what’s best, and offer many suggestions on how to enhance your BBQ experience. Wexler’s claims to be UPSCALE BBQ, and indeed that is fitting, but in many dishes I see the elements of BBQ and all that it comes with distilled to very clean and focused flavors. BBQ au jus with seafood offer really light, but smoky surprises on the menu. \u003c/p>\n\u003cp>The absolute best thing on the menu is the scotch eggs. Now traditionally, these are eggs coated with a thick layer of sausage and bread then fried to crispy-runny-yolk-perfection. At Wexler’s they use the burnt tips of the BBQ short ribs instead to achieve this very unique starter that you will find no where else in San Francisco. The Japanese cucumber salad is the other shining star of first courses. The texture of a really good slaw with the freshness of the cucumber is just sublime. Every bit of this salad is balanced perfectly, and well received when eating Wexler’s unique smoked treats. This last dinner we had three entrees for just the two of us. We had the vegetarian smoked King Trumpet mushrooms plate, which had focused smoke with every bite in a way that was not obtrusive. The manicured nature of the dishes and surprising combinations of flavors and vegetable-switching trickery always leaves you guessing and wanting more. The short ribs are the shining star of the entree section, served off the bone and gently placed on mashed potatoes with a kohlrabi-turnip kraut that will knock your socks off. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This restaurant is about locally made, small batch, locally sourced, sustainably grown, and responsibly produced products. This is what the restaurant business is all about these days; getting rid of the garbage and artificial colorings and flavors. Wexler’s has the highest of standards in this department and are not ashamed to say it. It is the best experience going to a place like Wexler’s and maybe even learning something new about what’s going on in the gastronomic world today. \u003c/p>\n\u003cp>We had only cocktails on this last visit, and there is officially nothing wrong with eating BBQ while sipping a High West Double Rye Whiskey. There are plenty of non-alcoholic options here as well, including custom made spritzers using fresh seasonal ingredients. My dining partner is averse to super sweet desserts, which can be challenging, but not at Wexler’s. The notion of distilling or focusing flavors continues with dessert. The Humphrey Slocombe custom made root beer ice cream is paired with a clear vanilla soda which gives us the world’s first white root beer float, which is brilliant on all counts and not too sweet. The mocha fudge pie also has the intensity of flavor without the overt sweetness your eyes tell you it’s going to have. These are the two desserts we have almost every time we walk through the door. The wine list has many great options to work your way around BBQ flavors. There are American made wines with a diversity and price point that just falls in line with the cuisine itself. I love Wexler’s and cannot wait to return. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/trevor-felch125x125.jpg\" alt=\"Trevor Felch\" title=\"Trevor Felch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Trevor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student & Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Borrone\u003cbr>\n\u003cstrong>Reviewed Wexler’s:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAmbitious, refined barbeque? Barbeque that is not served on paper plates with picnic benches for seating? Wexler’s is everything that barbeque usually is not: a chic, minimalist mid-range to upscale bistro in the heart of the city’s financial district. It’s one of the few places where the restaurant is actually not named for the chef. Matt Wexler is the bartender, where cocktails can be hit or miss. The Gin Rocket with muddled arugula I originally sampled lacked any arugula flavor and seemed like a long shot of gin. Wexler offered another drink and he crafted one of the finest Manhattans around, given a barbeque edge from the house-smoked sweet vermouth. \u003c/p>\n\u003cp>Everything at Wexler’s isn’t necessarily barbeque as in on the grill or slathered in sauce. Rather, everything comes with something from the house smoker. The signature appetizer of scotch eggs is a perfect example of Chef Charlie Kleinmann’s contemporary touch, mixing outside concepts with the backyard pit theme. Lightly breaded, liquid-center farm eggs have some barbeque pork burnt ends stuffed between the batter and the egg, completed with a house-made hot sauce and a sweet tea gastrique. Everything clicks, except the eggs could use more of the meat to enhance the smokiness. I loved the smoked calamari, tossed in a smoky romesco sauce, fresh roasted asparagus, and toasted brioche. You don’t find this at the corner barbeque joint. \u003c/p>\n\u003cp>Entrees and desserts fell a bit from the starters. Smoked short ribs top mashed potatoes with peas and carrots is fine and lighter than you’d think, yet nothing stands out. The meat was a tad dry and not the least bit buttery smooth in texture like braised short ribs. The smoked salmon was rare enough to be tartare, a bold decision from the kitchen that really paid off. Unfortunately, it was muted by a hefty spring onion tzatziki sauce that drowned out the lovely salmon, pickled beets, and slightly undercooked snap peas. \u003c/p>\n\u003cp>We made the wrong choice for dessert, getting the waitress’ favorite bourbon banana cream pie that was essentially a cloud of whipped cream devouring an excellent crust. The slice cried out for more of the caramel. We had to wait a half hour after our reservation time for our table and missed on the dessert recommendation, but other than that service was very affable and had excellent pacing. Wexler’s is a unique and very exciting piece of San Francisco’s dining scene that surely will start a high-end barbeque trend soon. Just if you come, make sure you like your food smoky.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/nancy-good125x125.jpg\" alt=\"Nancy Good\" title=\"Nancy Good\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hypnotherapist & Reiki Practitioner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Big 4 Restaurant\u003cbr>\n\u003cstrong>Reviewed Wexler’s:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a happily surprising experience. The service was excellent — attentive without being intrusive — and the server was knowledgeable about everything: the history of the restaurant, full knowledge about the preparation of all entrees, as well as descriptions of the wines we might like. The 11-table restaurant was sparsely appointed, but nevertheless, it offered a nice ambience. \u003c/p>\n\u003cp>We had an early reservation and were the second guests to arrive, so initially we were concerned about the noise factor \u003cem>if\u003c/em> people arrived. We were skeptical. Within an hour of our reservation, others began to arrive and the place filled up well. The noise factor I would classify as medium, i.e., we could hear our own conversation (also the conversations of those on either side of us, if we wanted to). \u003c/p>\n\u003cp>The food was excellent: perfectly prepared, but it could have been much warmer when we got it. The courses were consistently superior to so many other establishments. While the portions were on the small size, we left the restaurant feeling fully satisfied with the entire experience. Definitely, we will return. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Big 4 Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7495\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7474\">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/cp709iPod.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/nancy-good125x125.jpg\" alt=\"Nancy Good\" title=\"Nancy Good\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hypnotherapist & Reiki Practitioner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Big 4 Restaurant\u003cbr>\n\u003cstrong>Reviewed Big 4 Restaurant:\u003c/strong> Friday, April 27, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Big 4 offers a fine value, particularly when you consider not only the fine food and service, but also the ambience provided by the live piano music and the dim lighting, wood paneling, quiet, easy surroundings, and all the rest of the superior interior! \u003c/p>\n\u003cp>The food was perfectly prepared and delivered hot (or cold and crispy for the Caesar’s salad) by a pleasant server and actually surprisingly quickly. Their specialty is the pot pie, and it’s the best — wonderfully balanced flavors of light but creamy sauce, large bites of perfectly prepared chicken, English peas, small white onions, and potatoes. There was a balance of ingredients (as in not a disproportionate [filler] of potatoes). The lamb burger was wonderfully spiced with savory spices and cooked just right. The Caesar’s is one of the best with fresh, cold, crispy romaine and just the right amount of garlic in the dressing. The dessert was fresh, light, and very tasty! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The atmosphere of the Big 4 is so welcoming and comfortable. It has the feeling of a private club and they make you feel as if you are an honored member. I will definitely continue visiting the Big 4, whether it’s in the dining room or the lounge. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/steven-gerry125x125.jpg\" alt=\"Steven Gerry\" title=\"Steven Gerry\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stu\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Restaurant Captain\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wexler’s\u003cbr>\n\u003cstrong>Reviewed Big 4 Restaurant:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On this night we had cocktails at our next-door neighbors’, and then they joined us for dinner as we drove to the Big 4. We entered through the lobby of the hotel to find the piano player in the lounge playing some jazz standards. This dining room is a history lesson of not only terribly interesting San Francisco trivia, but also on Westward expansion of the United States. There were many amazing photographs and artifacts from the California Gold Rush. \u003c/p>\n\u003cp>We had a distinct sense from the start of a very measured and leisurely service style. We ordered cocktails, and everything came in a timely manner, but it was evident people here dine at a slower pace than most restaurants. We started with a lardon salad, then an asparagus bisque, which was vibrant and bright, very spring-like. I would give the lardon salad an 8 out of 10 because it needed a little pepper, or spice to it. The star of the first course was actually the mixed green salad. It had so many beautiful components and was perfectly dressed. Expertly cooked chicken breast and beef cheeks came along with the seared scallops and springtime fava bean risotto. They were all very good and tasty. The chicken was the star of the entree course with a perfectly moist breast and crispy skin. \u003c/p>\n\u003cp>Executive Chef Gloria Ciccarone-Nehls has evidently been chef at this restaurant for 30 of the 35 years they have been opened. The entire dining room gave a sense of authenticity with the very rich dental molding and darkly lit spaces. The brilliant green leather benches look amazing, and were a little uncomfortable as they set the table so one person would be sitting directly on the seam between cushions. \u003c/p>\n\u003cp>Dessert came in the form of a duo of crème brûlée’s, Tahitian vanilla, and orange ginger. We had the mountain blue cheese plate that came with fresh fruit. The only thing I would have changed about the meal would be some grilled bread with the cheese rather than crackers and English tea biscuits. The flourless chocolate cake wasn’t mind-blowing and slightly cake-like for a flourless chocolate torte, but good nonetheless. The vanilla ice cream that came with the chocolate dessert was the best I had ever tasted. \u003c/p>\n\u003cp>We ended the meal with an art tour of the private dining room, and were given encyclopedic descriptions from our waiter, Ron, who has multiple exhibitions currently in San Francisco of photographs he had taken. We had a great time, dined a little slower than usual and enjoyed every minute of it. In sum: measured, clean, and precise service. We had a dietary restriction that was dealt with in a very professional and caring manner. Many of my favorite wines were on the list, like Bandol, Banyuls, and Goldeneye. The one very interesting thing the chef does once a year for a few weeks is feature many different and unusual meats including rattlesnake, squab, elk, moose, eel, and many more. I will look forward to returning for that experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/trevor-felch125x125.jpg\" alt=\"Trevor Felch\" title=\"Trevor Felch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Trevor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student & Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Borrone\u003cbr>\n\u003cstrong>Reviewed Big 4 Restaurant:\u003c/strong> Tuesday, May 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAlways, I have doubts about hotel restaurants, especially those that charge entrees in the high thirties. You pay for the atmosphere and for the Nob Hill address at the Big Four inside the Huntington Hotel. You’d never think the economy was struggling after setting foot inside here where the power tier discuss powerful themes over thick cut filet mignon and martinis. The low lighting, plush booths, and English men’s club décor makes diners feel like Stanford, Crocker, Huntington, and Hopkins are arguing railroad business over manhattans in the corner booth. The Big Four had all the makings of being an overpriced, stuffy, lackluster experience in such an amazing dining city.\u003c/p>\n\u003cp>Yet, there is something special about the Big Four that makes you love it. The clubby air doesn’t rub off on the very friendly servers and hosts, who would be happy to talk all night about the first vineyard he visited ever or why they no longer prepare Bananas Foster. Yes, prices are steep, but this is no Mission district farm-to-table neighborhood bistro. You come here to eat meat or the house specialty, game. The elk was perfectly tender, topped with a lobe of foie gras, creamed spinach, and a superfluous Manchego potato crêpe in a pool of earthy black truffle jus. Equally as spot on, a pair of lamb chops in a cracked pepper Zinfandel sauce impressed, alongside asparagus, and, strangely enough in this land of hefty carnivorous eating, that yoga cuisine favorite: quinoa, studded with apricots and pistachios. \u003c/p>\n\u003cp>It’s time to eat as much foie gras as possible in California, so we went for the foie gras starter. It happened to be magnificent, with a ginger rhubarb compote and cherry eau de vie syrup. The accompanying brioche helped enhance the richness factor. Only the brûléed pineapple wasn’t perfect, a touch too thin to hold up to the foie gras. The dessert chocolate cake was also only fair, too dry and needing more of a liquid center to liven the occasion. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>They just don’t make them like these anymore. The Big Four is what it is. It is not intending to win nor will it win any James Beard Awards. Its prices rival Michael Mina and even Coi or Benu. However, this is a truly a special occasion place. A dinner in the dining room is a must once. The rest of the time, stick to the equally clubby bar and enjoy a Negroni, the finest I’ve ever had. You also get to hear the pianist play there.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Big 4 Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7495\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7474\">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/cp709iPod.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/nancy-good125x125.jpg\" alt=\"Nancy Good\" title=\"Nancy Good\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hypnotherapist & Reiki Practitioner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Big 4 Restaurant\u003cbr>\n\u003cstrong>Reviewed Big 4 Restaurant:\u003c/strong> Friday, April 27, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Big 4 offers a fine value, particularly when you consider not only the fine food and service, but also the ambience provided by the live piano music and the dim lighting, wood paneling, quiet, easy surroundings, and all the rest of the superior interior! \u003c/p>\n\u003cp>The food was perfectly prepared and delivered hot (or cold and crispy for the Caesar’s salad) by a pleasant server and actually surprisingly quickly. Their specialty is the pot pie, and it’s the best — wonderfully balanced flavors of light but creamy sauce, large bites of perfectly prepared chicken, English peas, small white onions, and potatoes. There was a balance of ingredients (as in not a disproportionate [filler] of potatoes). The lamb burger was wonderfully spiced with savory spices and cooked just right. The Caesar’s is one of the best with fresh, cold, crispy romaine and just the right amount of garlic in the dressing. The dessert was fresh, light, and very tasty! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere of the Big 4 is so welcoming and comfortable. It has the feeling of a private club and they make you feel as if you are an honored member. I will definitely continue visiting the Big 4, whether it’s in the dining room or the lounge. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/steven-gerry125x125.jpg\" alt=\"Steven Gerry\" title=\"Steven Gerry\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stu\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Restaurant Captain\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wexler’s\u003cbr>\n\u003cstrong>Reviewed Big 4 Restaurant:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On this night we had cocktails at our next-door neighbors’, and then they joined us for dinner as we drove to the Big 4. We entered through the lobby of the hotel to find the piano player in the lounge playing some jazz standards. This dining room is a history lesson of not only terribly interesting San Francisco trivia, but also on Westward expansion of the United States. There were many amazing photographs and artifacts from the California Gold Rush. \u003c/p>\n\u003cp>We had a distinct sense from the start of a very measured and leisurely service style. We ordered cocktails, and everything came in a timely manner, but it was evident people here dine at a slower pace than most restaurants. We started with a lardon salad, then an asparagus bisque, which was vibrant and bright, very spring-like. I would give the lardon salad an 8 out of 10 because it needed a little pepper, or spice to it. The star of the first course was actually the mixed green salad. It had so many beautiful components and was perfectly dressed. Expertly cooked chicken breast and beef cheeks came along with the seared scallops and springtime fava bean risotto. They were all very good and tasty. The chicken was the star of the entree course with a perfectly moist breast and crispy skin. \u003c/p>\n\u003cp>Executive Chef Gloria Ciccarone-Nehls has evidently been chef at this restaurant for 30 of the 35 years they have been opened. The entire dining room gave a sense of authenticity with the very rich dental molding and darkly lit spaces. The brilliant green leather benches look amazing, and were a little uncomfortable as they set the table so one person would be sitting directly on the seam between cushions. \u003c/p>\n\u003cp>Dessert came in the form of a duo of crème brûlée’s, Tahitian vanilla, and orange ginger. We had the mountain blue cheese plate that came with fresh fruit. The only thing I would have changed about the meal would be some grilled bread with the cheese rather than crackers and English tea biscuits. The flourless chocolate cake wasn’t mind-blowing and slightly cake-like for a flourless chocolate torte, but good nonetheless. The vanilla ice cream that came with the chocolate dessert was the best I had ever tasted. \u003c/p>\n\u003cp>We ended the meal with an art tour of the private dining room, and were given encyclopedic descriptions from our waiter, Ron, who has multiple exhibitions currently in San Francisco of photographs he had taken. We had a great time, dined a little slower than usual and enjoyed every minute of it. In sum: measured, clean, and precise service. We had a dietary restriction that was dealt with in a very professional and caring manner. Many of my favorite wines were on the list, like Bandol, Banyuls, and Goldeneye. The one very interesting thing the chef does once a year for a few weeks is feature many different and unusual meats including rattlesnake, squab, elk, moose, eel, and many more. I will look forward to returning for that experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/trevor-felch125x125.jpg\" alt=\"Trevor Felch\" title=\"Trevor Felch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Trevor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student & Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Borrone\u003cbr>\n\u003cstrong>Reviewed Big 4 Restaurant:\u003c/strong> Tuesday, May 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAlways, I have doubts about hotel restaurants, especially those that charge entrees in the high thirties. You pay for the atmosphere and for the Nob Hill address at the Big Four inside the Huntington Hotel. You’d never think the economy was struggling after setting foot inside here where the power tier discuss powerful themes over thick cut filet mignon and martinis. The low lighting, plush booths, and English men’s club décor makes diners feel like Stanford, Crocker, Huntington, and Hopkins are arguing railroad business over manhattans in the corner booth. The Big Four had all the makings of being an overpriced, stuffy, lackluster experience in such an amazing dining city.\u003c/p>\n\u003cp>Yet, there is something special about the Big Four that makes you love it. The clubby air doesn’t rub off on the very friendly servers and hosts, who would be happy to talk all night about the first vineyard he visited ever or why they no longer prepare Bananas Foster. Yes, prices are steep, but this is no Mission district farm-to-table neighborhood bistro. You come here to eat meat or the house specialty, game. The elk was perfectly tender, topped with a lobe of foie gras, creamed spinach, and a superfluous Manchego potato crêpe in a pool of earthy black truffle jus. Equally as spot on, a pair of lamb chops in a cracked pepper Zinfandel sauce impressed, alongside asparagus, and, strangely enough in this land of hefty carnivorous eating, that yoga cuisine favorite: quinoa, studded with apricots and pistachios. \u003c/p>\n\u003cp>It’s time to eat as much foie gras as possible in California, so we went for the foie gras starter. It happened to be magnificent, with a ginger rhubarb compote and cherry eau de vie syrup. The accompanying brioche helped enhance the richness factor. Only the brûléed pineapple wasn’t perfect, a touch too thin to hold up to the foie gras. The dessert chocolate cake was also only fair, too dry and needing more of a liquid center to liven the occasion. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They just don’t make them like these anymore. The Big Four is what it is. It is not intending to win nor will it win any James Beard Awards. Its prices rival Michael Mina and even Coi or Benu. However, this is a truly a special occasion place. A dinner in the dining room is a must once. The rest of the time, stick to the equally clubby bar and enjoy a Negroni, the finest I’ve ever had. You also get to hear the pianist play there.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Source Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7363\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Source Restaurant:\u003c/strong> Wednesday, May 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon opening the door, there is a counter on the left, behind which is a glowing pizza oven. While a bit chaotic, we were nonetheless warmly greeted and given a menu that we took to a table to make our choices. We would then return to the counter to place our order, consider the homemade desserts on display, and pay for our meal.\u003c/p>\n\u003cp>A rather small restaurant, Source is bustling. Most of the small wooden tables are filled with couples, small groups, and families with children. Projected on two walls are gently pulsating pastel abstractions which, along with relaxing music, are meant to calm the senses. Source is a vegan/vegetarian restaurant. The food is regionally sourced and organic; the sauces, breads and desserts are all house made. Many dishes are gluten-free, and all vegetarian dishes can be made vegan. \u003c/p>\n\u003cp>We shared an appetizer of Peking Quack Spring Rolls with Plum Sauce. The spring rolls were lightly fried and cut on a diagonal for presentation on a bed of baby spinach. The accompanying plum sauce nicely balanced the smoked duck flavor. Our waiter offered some spicy red pepper sauce, which was complex and flavorful, landing sweetly on the tongue, then warming to a memorable finish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The mushroom onion Swiss burger served in pita bread was mounded with lettuce and tomato, caramelized mushroom and onion. On the side was a generous helping of French fries with an oval dish of homemade ketchup. Once bitten into, the patty, made with beets, other vegetables and lentils, was reminiscent of a traditional medium rare burger.\u003c/p>\n\u003cp>My Grilled Moo Skewers were meant to mimic beef cubes threaded on wooden skewers. They were served on a bed of brown rice with a variety of vegetables such as mushrooms, crunchy pea pods, carrots and onions. The dish was well seasoned, although skewers had a drizzle of the same plum sauce served with our appetizer. Had I realized, I would have made another choice of either the main dish or the appetizer to avoid any repetition of flavors. The servings were so generous that I took half my order home (and it tasted just as good for lunch the next day).\u003c/p>\n\u003cp>Along with our dinner, we enjoyed some herbal tea served in individual ceramic pots. I had the Cup of Health, which was robustly herbal with a touch of anise. My friend had Ginger Alchemy. I am not fond of ginger teas so did not order it but, when poured, I was overcome with the pleasant fragrance of ginger tamed by lemongrass. I will certainly order Ginger Alchemy next time.\u003c/p>\n\u003cp>Although our dessert was ordered at the same time as the appetizer and main course, its arrival was perfectly timed. The Living Mousse Parfait was served in a glass dish set on a white saucer, with two spoons artfully arranged on opposite sides. The parfait was made of chocolate cashew crème with brownie bites, topped with a dash of white cashew crème and sprinkled with cocoa nibs. The cocoa nibs added a pleasant crunch. It was delightful, and probably the best raw dessert I have ever had.\u003c/p>\n\u003cp>We found the environment warm and friendly, the arrival of the courses perfectly timed, and the noise level, while a bit higher than I recalled on previous visits (albeit later in the evening), appropriate for the setting. Source is definitely a place to return to again and again and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Source Restaurant:\u003c/strong> Tuesday, May 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon arrival at Source, we found familiar faces: my dinner companion and I ran into friends of mine who love Source. That was encouraging as a start. The menu offerings all looked so good that it was pretty hard to decide on dishes, but we made it work. (I’d never heard the term Bloomingdale Spinach before…) We started with Peking Quack Spring Roll: delicious. I could’ve eaten a dozen of those and been happy. Extra points for the goofy name. \u003c/p>\n\u003cp>We opted to eat “outside” in the heated tent. Nice change of pace from regular feel.\u003c/p>\n\u003cp>The truffle macaroni and cheese was tasty and filling. At most (but not quite) too rich. Still tasty as a leftover the next day. Ditto on the filling and savory “artichoke pie” pizza. The olives somehow stood out as extra tasty. Not sure how such a supporting ingredient can be prominent but they did somehow seem more like “Kala- MATA!!” olives. No room for dessert. Satisfied and happy—glad \u003cem>Check, Please!\u003c/em> introduced me to Source!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Source Restaurant:\u003c/strong> Saturday, April 28, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was very excited to check this place out in the city near the ball park. Seemed hip and the menu looked awesome, but with the menu being very vegetarian/vegan this meat eater was a little wet around the collar.\u003c/p>\n\u003cp>Soooo…I went with an open mind and an empty stomach (I didn’t steal that…it’s the truth). Walking in I, at first, was a little disappointed. I think a “restaurant” should have servers. I want to be seated, I wanted to be waited on, I want the service experience. The “Source” is order at the counter and sit and wait with a number for your food. So I schlepped to the counter and perused the menu. \u003c/p>\n\u003cp>I had already peeked at the menu online, and had questions. It is a huge menu, and from watching too many restaurant makeover shows, I was afraid that this place may have jumped the shark. So I went straight to the “source”: the man behind the counter and to do as I like to do at a new place and asked the simple question, “What ROCKS here…what do people come back for…and what, when the places closes for the night, can you not wait to sink your teeth into?” I find that if you ask that question the right way, you’ll get some good information. I was not disappointed. He did ask for some direction: was I allergic to anything, is there anything I wouldn’t eat, what flavors do I like. I answered, “I’m good with anything, and I like something a bit spicy.” My concerns about being “served” melted away, as these two gentlemen behind the counter took care of me as a guest, as a server would, which is what I wanted. From there my journey began.\u003c/p>\n\u003cp>He looked to his fellow cashier and they both smiled at me and said that I have to try the Spicy Buffalo Bites and if I’m not afraid of a big burger that I should give the Pepper and Onion Burger a run through. I said go and we went. But I was parched and had to try one of their “elixirs,” so I asked what his favorite was and he suggested that I try the “Flying Dragon.” Again, I took his advice and paid for my meal, grabbed my number and found a spot to sit. \u003c/p>\n\u003cp>So right off the bat, my anxiousness over the “lack of service” was squelched by fantastic personalities behind the counter and a room filled with a good vibe and big windows. The clientele was young and hip and clearly had been there before. There was some art on the walls and a projector displaying geometric soothing images on the walls. \u003c/p>\n\u003cp>There was a placard on the table talking about the water being ultra purified, the air filtered to the point of virtually particulate free, and for some reason, I felt extra healthy. The cigar that I smoked the night before almost seemed to evaporate from my lungs as I sucked in the clean air and sucked on the pure water. It was a bit of a Zen-like experience.\u003c/p>\n\u003cp>My drink came, and it looked very brown like traditional or homemade tonic water. I don’t know what I was exactly expecting as the menu said these drinks were made from fermented green tea and lemon, so of course it would be brownish in color. I took a sip. I was more than pleasantly surprised by the flavor. It tasted great, bold, almost a bit spicy, but not in the hot wing sort of way just good. So with a smile on my face and my drink in hand, I waited for my first plate to arrive.\u003c/p>\n\u003cp>I had sat positioned so that the two cashiers who basically picked my meal could see me, and see when my food arrived, and when my Spicy Buffalo Bites came, I could see they started to chatter. The plate looked like Tater Tots, but smooth and covered in a hot sauce. Again, I placed it in my mouth, not sure what to expect. But again, I was excited by what I tasted. It was fantastic: hearty, not meaty per say, but just a good bite, a good chew and a great taste. The sauce could have been a bit hotter for my liking, but still had a great flavor. I literally DEVOURED the entire plate. I enjoyed the dipping sauce it came with and could have an entire plate of the slaw that came as a garnish (along with cucumber spears, that yes, I ate as well). One of the two cashiers came up and asked me what I thought. My only words were, “What are these? What are they made of?” He answered telling me that they were soy protein and a few other things. To be honest I really didn’t care, but it was hard for me to believe that they weren’t meat of some kind They tasted too good, from this carnivores perspective, to not be some animal.\u003c/p>\n\u003cp>So with fork and knife in hand, I waited for the burger. I don’t know about the rest of you, but I’ve had PLENTY of veggie burgers and never, not once, not kinda, have I ever liked one. I’ve eaten them to be polite or because that’s all there was and I was hungry but I’ve never had one and thought: I gotta get another one! There is a first for everything. The burger arrived stuffed in a pita served on a bed of perfect fries and stuffed with perfectly caramelized onions and peppers (both still had a slight bite, like I think they should), diced tomatoes and lettuce. It had a nice sear to it, and since it’s made with beets, it was even red like a nice medium rare burger would look. The flavor exploded in my mouth. I’m Armenian (among other things) and grew up eating a lot of lamb. My mom would make something called lahmajoun, which is kinda like a little personal lamb pizza with peppers and onions all ground up together. NOTE: please be clear that these lahmajoun don’t scream of lamb, but more like the peppers and onions and spices. I say that because I don’t want to SCARE anyone off who may not like lamb when I say the next sentence. If I were to take a bit of each with my eyes closed, I don’t know if I would be able to tell them apart, which is a GOOD thing in my eyes, as lahmajoun is one of my favorite things to eat on this earth.\u003c/p>\n\u003cp>Now, I was getting full, as both the appetizer and the burger were neither a small plate, but I had to try something. One more thing. One thing that as a child I had when I could sneak it away, and anyone who was ever a child could appreciate: a Twinkie. Yes, that’s right, they make homemade Twinkies there, and there was nary a chance that I would turn that down. And again, I was not disappointed. The sponge was perfect, and the filling delightful.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With my meal completed, I strolled to the counter where both cashiers were smiling, waiting to hear what I thought. My first question was, ”You make your own catsup too, don’t you?” They both turned and smiled, giving me my answer without words. I just lowered my head and gave a light chuckle and a nod. I gave them great thanks, told them I would be back to try something else delicious on their menu. I think the name of this restaurant, “the Source” is fitting as there is no doubt, that that place is my “Source” for vegetarian/vegan food going forward. You just gotta try it.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Lee:\u003c/strong> \"Once bitten into, the patty, made with beets, other vegetables and lentils, was reminiscent of a traditional medium rare burger.\"\u003cbr />\r\n\u003cstrong>Michael:\u003c/strong> \"We started with Peking Quack Spring Roll: delicious. I could’ve eaten a dozen of those and been happy.\"\u003cbr />\r\n\u003cstrong>Andrew:\u003c/strong> \"It had a nice sear to it, and since it’s made with beets, it was even red like a nice medium rare burger would look. The flavor exploded in my mouth.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Source Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7363\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Source Restaurant:\u003c/strong> Wednesday, May 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon opening the door, there is a counter on the left, behind which is a glowing pizza oven. While a bit chaotic, we were nonetheless warmly greeted and given a menu that we took to a table to make our choices. We would then return to the counter to place our order, consider the homemade desserts on display, and pay for our meal.\u003c/p>\n\u003cp>A rather small restaurant, Source is bustling. Most of the small wooden tables are filled with couples, small groups, and families with children. Projected on two walls are gently pulsating pastel abstractions which, along with relaxing music, are meant to calm the senses. Source is a vegan/vegetarian restaurant. The food is regionally sourced and organic; the sauces, breads and desserts are all house made. Many dishes are gluten-free, and all vegetarian dishes can be made vegan. \u003c/p>\n\u003cp>We shared an appetizer of Peking Quack Spring Rolls with Plum Sauce. The spring rolls were lightly fried and cut on a diagonal for presentation on a bed of baby spinach. The accompanying plum sauce nicely balanced the smoked duck flavor. Our waiter offered some spicy red pepper sauce, which was complex and flavorful, landing sweetly on the tongue, then warming to a memorable finish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mushroom onion Swiss burger served in pita bread was mounded with lettuce and tomato, caramelized mushroom and onion. On the side was a generous helping of French fries with an oval dish of homemade ketchup. Once bitten into, the patty, made with beets, other vegetables and lentils, was reminiscent of a traditional medium rare burger.\u003c/p>\n\u003cp>My Grilled Moo Skewers were meant to mimic beef cubes threaded on wooden skewers. They were served on a bed of brown rice with a variety of vegetables such as mushrooms, crunchy pea pods, carrots and onions. The dish was well seasoned, although skewers had a drizzle of the same plum sauce served with our appetizer. Had I realized, I would have made another choice of either the main dish or the appetizer to avoid any repetition of flavors. The servings were so generous that I took half my order home (and it tasted just as good for lunch the next day).\u003c/p>\n\u003cp>Along with our dinner, we enjoyed some herbal tea served in individual ceramic pots. I had the Cup of Health, which was robustly herbal with a touch of anise. My friend had Ginger Alchemy. I am not fond of ginger teas so did not order it but, when poured, I was overcome with the pleasant fragrance of ginger tamed by lemongrass. I will certainly order Ginger Alchemy next time.\u003c/p>\n\u003cp>Although our dessert was ordered at the same time as the appetizer and main course, its arrival was perfectly timed. The Living Mousse Parfait was served in a glass dish set on a white saucer, with two spoons artfully arranged on opposite sides. The parfait was made of chocolate cashew crème with brownie bites, topped with a dash of white cashew crème and sprinkled with cocoa nibs. The cocoa nibs added a pleasant crunch. It was delightful, and probably the best raw dessert I have ever had.\u003c/p>\n\u003cp>We found the environment warm and friendly, the arrival of the courses perfectly timed, and the noise level, while a bit higher than I recalled on previous visits (albeit later in the evening), appropriate for the setting. Source is definitely a place to return to again and again and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Source Restaurant:\u003c/strong> Tuesday, May 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon arrival at Source, we found familiar faces: my dinner companion and I ran into friends of mine who love Source. That was encouraging as a start. The menu offerings all looked so good that it was pretty hard to decide on dishes, but we made it work. (I’d never heard the term Bloomingdale Spinach before…) We started with Peking Quack Spring Roll: delicious. I could’ve eaten a dozen of those and been happy. Extra points for the goofy name. \u003c/p>\n\u003cp>We opted to eat “outside” in the heated tent. Nice change of pace from regular feel.\u003c/p>\n\u003cp>The truffle macaroni and cheese was tasty and filling. At most (but not quite) too rich. Still tasty as a leftover the next day. Ditto on the filling and savory “artichoke pie” pizza. The olives somehow stood out as extra tasty. Not sure how such a supporting ingredient can be prominent but they did somehow seem more like “Kala- MATA!!” olives. No room for dessert. Satisfied and happy—glad \u003cem>Check, Please!\u003c/em> introduced me to Source!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Source Restaurant:\u003c/strong> Saturday, April 28, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was very excited to check this place out in the city near the ball park. Seemed hip and the menu looked awesome, but with the menu being very vegetarian/vegan this meat eater was a little wet around the collar.\u003c/p>\n\u003cp>Soooo…I went with an open mind and an empty stomach (I didn’t steal that…it’s the truth). Walking in I, at first, was a little disappointed. I think a “restaurant” should have servers. I want to be seated, I wanted to be waited on, I want the service experience. The “Source” is order at the counter and sit and wait with a number for your food. So I schlepped to the counter and perused the menu. \u003c/p>\n\u003cp>I had already peeked at the menu online, and had questions. It is a huge menu, and from watching too many restaurant makeover shows, I was afraid that this place may have jumped the shark. So I went straight to the “source”: the man behind the counter and to do as I like to do at a new place and asked the simple question, “What ROCKS here…what do people come back for…and what, when the places closes for the night, can you not wait to sink your teeth into?” I find that if you ask that question the right way, you’ll get some good information. I was not disappointed. He did ask for some direction: was I allergic to anything, is there anything I wouldn’t eat, what flavors do I like. I answered, “I’m good with anything, and I like something a bit spicy.” My concerns about being “served” melted away, as these two gentlemen behind the counter took care of me as a guest, as a server would, which is what I wanted. From there my journey began.\u003c/p>\n\u003cp>He looked to his fellow cashier and they both smiled at me and said that I have to try the Spicy Buffalo Bites and if I’m not afraid of a big burger that I should give the Pepper and Onion Burger a run through. I said go and we went. But I was parched and had to try one of their “elixirs,” so I asked what his favorite was and he suggested that I try the “Flying Dragon.” Again, I took his advice and paid for my meal, grabbed my number and found a spot to sit. \u003c/p>\n\u003cp>So right off the bat, my anxiousness over the “lack of service” was squelched by fantastic personalities behind the counter and a room filled with a good vibe and big windows. The clientele was young and hip and clearly had been there before. There was some art on the walls and a projector displaying geometric soothing images on the walls. \u003c/p>\n\u003cp>There was a placard on the table talking about the water being ultra purified, the air filtered to the point of virtually particulate free, and for some reason, I felt extra healthy. The cigar that I smoked the night before almost seemed to evaporate from my lungs as I sucked in the clean air and sucked on the pure water. It was a bit of a Zen-like experience.\u003c/p>\n\u003cp>My drink came, and it looked very brown like traditional or homemade tonic water. I don’t know what I was exactly expecting as the menu said these drinks were made from fermented green tea and lemon, so of course it would be brownish in color. I took a sip. I was more than pleasantly surprised by the flavor. It tasted great, bold, almost a bit spicy, but not in the hot wing sort of way just good. So with a smile on my face and my drink in hand, I waited for my first plate to arrive.\u003c/p>\n\u003cp>I had sat positioned so that the two cashiers who basically picked my meal could see me, and see when my food arrived, and when my Spicy Buffalo Bites came, I could see they started to chatter. The plate looked like Tater Tots, but smooth and covered in a hot sauce. Again, I placed it in my mouth, not sure what to expect. But again, I was excited by what I tasted. It was fantastic: hearty, not meaty per say, but just a good bite, a good chew and a great taste. The sauce could have been a bit hotter for my liking, but still had a great flavor. I literally DEVOURED the entire plate. I enjoyed the dipping sauce it came with and could have an entire plate of the slaw that came as a garnish (along with cucumber spears, that yes, I ate as well). One of the two cashiers came up and asked me what I thought. My only words were, “What are these? What are they made of?” He answered telling me that they were soy protein and a few other things. To be honest I really didn’t care, but it was hard for me to believe that they weren’t meat of some kind They tasted too good, from this carnivores perspective, to not be some animal.\u003c/p>\n\u003cp>So with fork and knife in hand, I waited for the burger. I don’t know about the rest of you, but I’ve had PLENTY of veggie burgers and never, not once, not kinda, have I ever liked one. I’ve eaten them to be polite or because that’s all there was and I was hungry but I’ve never had one and thought: I gotta get another one! There is a first for everything. The burger arrived stuffed in a pita served on a bed of perfect fries and stuffed with perfectly caramelized onions and peppers (both still had a slight bite, like I think they should), diced tomatoes and lettuce. It had a nice sear to it, and since it’s made with beets, it was even red like a nice medium rare burger would look. The flavor exploded in my mouth. I’m Armenian (among other things) and grew up eating a lot of lamb. My mom would make something called lahmajoun, which is kinda like a little personal lamb pizza with peppers and onions all ground up together. NOTE: please be clear that these lahmajoun don’t scream of lamb, but more like the peppers and onions and spices. I say that because I don’t want to SCARE anyone off who may not like lamb when I say the next sentence. If I were to take a bit of each with my eyes closed, I don’t know if I would be able to tell them apart, which is a GOOD thing in my eyes, as lahmajoun is one of my favorite things to eat on this earth.\u003c/p>\n\u003cp>Now, I was getting full, as both the appetizer and the burger were neither a small plate, but I had to try something. One more thing. One thing that as a child I had when I could sneak it away, and anyone who was ever a child could appreciate: a Twinkie. Yes, that’s right, they make homemade Twinkies there, and there was nary a chance that I would turn that down. And again, I was not disappointed. The sponge was perfect, and the filling delightful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With my meal completed, I strolled to the counter where both cashiers were smiling, waiting to hear what I thought. My first question was, ”You make your own catsup too, don’t you?” They both turned and smiled, giving me my answer without words. I just lowered my head and gave a light chuckle and a nod. I gave them great thanks, told them I would be back to try something else delicious on their menu. I think the name of this restaurant, “the Source” is fitting as there is no doubt, that that place is my “Source” for vegetarian/vegan food going forward. You just gotta try it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Morning Due Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7368\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Morning Due Cafe:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was supposed to get lunch or dinner, but if I went to review either of those I’d have no choice but to order the Mediterranean Wrap (my favorite thing). I was told to get something new, so I resisted temptation and opted for an early visit to get breakfast. \u003c/p>\n\u003cp>I got the Mediterranean Omelet: Italian sausage (which I swapped for chicken), sundried tomatoes, artichoke, spinach, and feta. It was scrumptious and turned a grey day into slightly overcast. Very generous use of feta is always welcome. The spinach was fresh and I loved every bite. It made me recall how much artichoke is the unspoken must in any meal. I’m not a big fan of potatoes (from any restaurant). My breakfast companion loved her potatoes so I gave her mine. The potato review is 2nd hand and hearsay, but she said that they reminded her “of a childhood camping trip and making breakfast on a skillet in the mountains.” \u003c/p>\n\u003cp>There was no wait for a table and you pay at the register and are given a number to display. Very low-key. The food came quickly as we sipped our coffee.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Morning Due Cafe:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhere to start. First off, it was a glorious Sunday: beautiful, the street market still open and bustling and I was really hungry looking forward to checking this place out. I of course had read about it online and checked out the menu, and to be honest, was a bit confused. There’s a neighborhood part of the menu, and since I don’t live in the mission, does that mean that I can’t order from that menu? But I digress…\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I showed up excited to try some food. Walked up to the counter to order, as there isn’t any wait staff (which is fine, I’m just saying), and enthusiastically asked the cashier/order taker, “What’s awesome here?” With an annoyed look down at me, and a slight, almost imperceptible sigh, she said, “I don’t know, I’ve only worked here for a few months…let me find someone who would know.” Still not disappointed, I waited for a different person to come over and talk to me (mind you, there are two people behind me now who are visibly annoyed that I didn’t just order and move along.) The second person rolled their eyes only slightly less when they told me what was good, and this is what she said:\u003c/p>\n\u003cblockquote>\u003cp>“I always get the Niman Ranch burger, it’s really good…Ummm…people say they really like the mac and cheese, because we make our own cheese…and the chicken and some of the salads are good too.”\u003c/p>\u003c/blockquote>\n\u003cp>Ok, I thought, well, the service isn’t awesome, but maybe the food will rock! So I ordered the Niman Ranch Burger and the mac and cheese; I was eyeballing the sweets they had laid out next to the counter and saw that they had baklava (one of my favorites), so I asked, “Do you guys make this here?” she replied, “No, we buy it, but we bake our own cookies.” With that glowing praise of their cookies (not) I picked up a chocolate chip cookie and ordered a cold beer, with which no glass was offered to pour it into (I’m NO beer snob, frankly I rarely even drink beer…and even if I were offered a glass I would have, but I have friends that would have appreciated a chilled glass).\u003c/p>\n\u003cp>I ate the cookie and drank half the beer as I waited for a bit under-done burger with not enough blue cheese on it and slathered in caramelized onions not even warmed up again and would guess weren’t caramelized that day by the amount of water that was coming out of them and dripping off my bun. I opted for a side salad instead of fries, which was a basic side salad, nothing special. And in trying the mac and cheese with homemade cheese: I wasn’t impressed, it kinda tasted like noodles with Velveeta and cream with some toasted bread crumbs on top. It was fine, no doubt, but it wasn’t incredible by any means.\u003c/p>\n\u003cp>The ambiance was typical for a café, sounded by people on their computers and a group of girls kibitzing away, some local art hung on the walls for sale. Nothing memorable or something that would make me want to come back. \u003c/p>\n\u003cp>And I guess that sums it up: there was nothing there that would make me want to come back. The service wasn’t great, but not bad. The food, for the price, was subpar. If I had paid half as much, I may have put it at par. The ambiance was, I state, just regular and café like. In walking back from my experience I passed 6 (yes, I counted) restaurants that looked better and more interesting than the one I had just left. That being said, if I were giving it stars, I’d give it 2. I also wouldn’t be surprised if it wasn’t there in a year as well.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Morning Due Cafe:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Morning Due Cafe is located on the corner of 17th Street and Church and, except for the green and white border along the top on the outside, does not particularly stand out. In fact, it is a rather ordinary space in a friendly neighborhood. There were bicyclists pedaling by, pedestrians on the sidewalks, and parking was not a problem…especially since someone walking by offered us her parking space!\u003c/p>\n\u003cp>The door to Morning Due Cafe is of dark wood with iron bars. Once inside, the space opens up. Art works are displayed for sale on the left side, while decorative clay vases line the shelves on the right. Along the left and right walls are upholstered bench seats in front of which are small square tables that can be separated for two diners or pulled together for larger parties. In the middle of the floor is additional seating at the same square tables, complete with sturdy wooden chairs with metal legs. A slowly rotating fan graces the rather high ceiling.\u003c/p>\n\u003cp>It was about 12:30 p.m. on a sunny Friday afternoon, and Morning Due Cafe was moderately filled with customers enjoying lunch at their laptop computers. One couple talked quietly together while looking at their screen. I was not expecting much by this first impression; however, that changed when I approached the counter along the back wall, above which was a large menu. My friend and I stepped back, craning our necks to view the menu, when the young woman behind the counter offered a laminated one-page printed menu, suggesting that we could take it to our table and return to the counter once we had decided.\u003c/p>\n\u003cp>It took us a while to peruse the menu because it had a lot to offer and everything sounded so good. We finally decided on a cucumber yogurt salad to share, the Niman Ranch burger for my friend, the vegan vegetable wrap for me, and two chai drinks. We approached the counter and once again were warmly greeted. As soon as our drinks were ordered, they were immediately started so that we could enjoy them while waiting for our lunch to arrive (a very thoughtful gesture). After paying for our lunch, we were presented with a number, which we carried to the table.\u003c/p>\n\u003cp>While we enjoyed our chai drinks, and after a rather brief but reasonable wait, our lunch arrived on white plates, with the place setting wrapped in a large white paper napkin. The burger was high as the sky! It was perfectly done (according to my friend’s request) and served on a fresh sesame bun with caramelized onions, blue cheese, tomato and a dark green leaf lettuce, accompanied by the chosen side of green salad. The salad came with a light balsamic dressing (sweet and lively). Because I do not eat meat, I did not taste the burger but I was assured it was the “best burger ever.”\u003c/p>\n\u003cp>My veggie wrap was very generous in size and contained roasted squash, lime rice, lentils, grilled tomatoes, roasted fennel and garlic sauce. The flavors complemented each other, the squash was lightly mashed, and there was just the right amount of garlic sauce so that the wrap did not get soggy and “unwrap” as I ate it. The side I chose was house potatoes, which were sautéed with roasted red peppers that imparted a mildly spicy flavor to the perfectly browned potatoes. I have never had such delicious “house potatoes.”\u003c/p>\n\u003cp>As our dishes were placed on the table, I suddenly remembered that I had neglected to order the cucumber yogurt salad and let out a gasp. I glanced at the counter where we had placed our order and, for a moment, was rather confused because I could not decide if I should order the salad to share or just let it go. Our server, seeing my momentary confusion, kindly suggested that she bring each of us a little taste, and she disappeared. Before we unwrapped our utensils, she presented each of us with a small dish of the cucumber yogurt salad, placing it gently on the edge of each of our plates. We were very impressed. The salad, however, was not very impressive. The cucumber, rather than thinly sliced, were in small chunks. The consistency of the yogurt and the amount of dill was fine, but we both felt there was too much garlic in the yogurt sauce.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The portions were very generous, the quality of the food was largely exceptional, and the service was outstanding. The total, per person, including tax and tip, was just under $15. I would say this is surely worthwhile and I would definitely return to Morning Due Cafe if I were in the neighborhood.\u003c/p>\n\n",
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"description": "Michael: "I got the Mediterranean Omelet...It was scrumptious and turned a grey day into slightly overcast."\r\nAndrew: "The service wasn’t great, but not bad. The food, for the price, was subpar."\r\n Lee: "The portions were very generous, the quality of the food was largely exceptional, and the service was outstanding."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Morning Due Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7368\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Morning Due Cafe:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was supposed to get lunch or dinner, but if I went to review either of those I’d have no choice but to order the Mediterranean Wrap (my favorite thing). I was told to get something new, so I resisted temptation and opted for an early visit to get breakfast. \u003c/p>\n\u003cp>I got the Mediterranean Omelet: Italian sausage (which I swapped for chicken), sundried tomatoes, artichoke, spinach, and feta. It was scrumptious and turned a grey day into slightly overcast. Very generous use of feta is always welcome. The spinach was fresh and I loved every bite. It made me recall how much artichoke is the unspoken must in any meal. I’m not a big fan of potatoes (from any restaurant). My breakfast companion loved her potatoes so I gave her mine. The potato review is 2nd hand and hearsay, but she said that they reminded her “of a childhood camping trip and making breakfast on a skillet in the mountains.” \u003c/p>\n\u003cp>There was no wait for a table and you pay at the register and are given a number to display. Very low-key. The food came quickly as we sipped our coffee.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Morning Due Cafe:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhere to start. First off, it was a glorious Sunday: beautiful, the street market still open and bustling and I was really hungry looking forward to checking this place out. I of course had read about it online and checked out the menu, and to be honest, was a bit confused. There’s a neighborhood part of the menu, and since I don’t live in the mission, does that mean that I can’t order from that menu? But I digress…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I showed up excited to try some food. Walked up to the counter to order, as there isn’t any wait staff (which is fine, I’m just saying), and enthusiastically asked the cashier/order taker, “What’s awesome here?” With an annoyed look down at me, and a slight, almost imperceptible sigh, she said, “I don’t know, I’ve only worked here for a few months…let me find someone who would know.” Still not disappointed, I waited for a different person to come over and talk to me (mind you, there are two people behind me now who are visibly annoyed that I didn’t just order and move along.) The second person rolled their eyes only slightly less when they told me what was good, and this is what she said:\u003c/p>\n\u003cblockquote>\u003cp>“I always get the Niman Ranch burger, it’s really good…Ummm…people say they really like the mac and cheese, because we make our own cheese…and the chicken and some of the salads are good too.”\u003c/p>\u003c/blockquote>\n\u003cp>Ok, I thought, well, the service isn’t awesome, but maybe the food will rock! So I ordered the Niman Ranch Burger and the mac and cheese; I was eyeballing the sweets they had laid out next to the counter and saw that they had baklava (one of my favorites), so I asked, “Do you guys make this here?” she replied, “No, we buy it, but we bake our own cookies.” With that glowing praise of their cookies (not) I picked up a chocolate chip cookie and ordered a cold beer, with which no glass was offered to pour it into (I’m NO beer snob, frankly I rarely even drink beer…and even if I were offered a glass I would have, but I have friends that would have appreciated a chilled glass).\u003c/p>\n\u003cp>I ate the cookie and drank half the beer as I waited for a bit under-done burger with not enough blue cheese on it and slathered in caramelized onions not even warmed up again and would guess weren’t caramelized that day by the amount of water that was coming out of them and dripping off my bun. I opted for a side salad instead of fries, which was a basic side salad, nothing special. And in trying the mac and cheese with homemade cheese: I wasn’t impressed, it kinda tasted like noodles with Velveeta and cream with some toasted bread crumbs on top. It was fine, no doubt, but it wasn’t incredible by any means.\u003c/p>\n\u003cp>The ambiance was typical for a café, sounded by people on their computers and a group of girls kibitzing away, some local art hung on the walls for sale. Nothing memorable or something that would make me want to come back. \u003c/p>\n\u003cp>And I guess that sums it up: there was nothing there that would make me want to come back. The service wasn’t great, but not bad. The food, for the price, was subpar. If I had paid half as much, I may have put it at par. The ambiance was, I state, just regular and café like. In walking back from my experience I passed 6 (yes, I counted) restaurants that looked better and more interesting than the one I had just left. That being said, if I were giving it stars, I’d give it 2. I also wouldn’t be surprised if it wasn’t there in a year as well.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Morning Due Cafe:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Morning Due Cafe is located on the corner of 17th Street and Church and, except for the green and white border along the top on the outside, does not particularly stand out. In fact, it is a rather ordinary space in a friendly neighborhood. There were bicyclists pedaling by, pedestrians on the sidewalks, and parking was not a problem…especially since someone walking by offered us her parking space!\u003c/p>\n\u003cp>The door to Morning Due Cafe is of dark wood with iron bars. Once inside, the space opens up. Art works are displayed for sale on the left side, while decorative clay vases line the shelves on the right. Along the left and right walls are upholstered bench seats in front of which are small square tables that can be separated for two diners or pulled together for larger parties. In the middle of the floor is additional seating at the same square tables, complete with sturdy wooden chairs with metal legs. A slowly rotating fan graces the rather high ceiling.\u003c/p>\n\u003cp>It was about 12:30 p.m. on a sunny Friday afternoon, and Morning Due Cafe was moderately filled with customers enjoying lunch at their laptop computers. One couple talked quietly together while looking at their screen. I was not expecting much by this first impression; however, that changed when I approached the counter along the back wall, above which was a large menu. My friend and I stepped back, craning our necks to view the menu, when the young woman behind the counter offered a laminated one-page printed menu, suggesting that we could take it to our table and return to the counter once we had decided.\u003c/p>\n\u003cp>It took us a while to peruse the menu because it had a lot to offer and everything sounded so good. We finally decided on a cucumber yogurt salad to share, the Niman Ranch burger for my friend, the vegan vegetable wrap for me, and two chai drinks. We approached the counter and once again were warmly greeted. As soon as our drinks were ordered, they were immediately started so that we could enjoy them while waiting for our lunch to arrive (a very thoughtful gesture). After paying for our lunch, we were presented with a number, which we carried to the table.\u003c/p>\n\u003cp>While we enjoyed our chai drinks, and after a rather brief but reasonable wait, our lunch arrived on white plates, with the place setting wrapped in a large white paper napkin. The burger was high as the sky! It was perfectly done (according to my friend’s request) and served on a fresh sesame bun with caramelized onions, blue cheese, tomato and a dark green leaf lettuce, accompanied by the chosen side of green salad. The salad came with a light balsamic dressing (sweet and lively). Because I do not eat meat, I did not taste the burger but I was assured it was the “best burger ever.”\u003c/p>\n\u003cp>My veggie wrap was very generous in size and contained roasted squash, lime rice, lentils, grilled tomatoes, roasted fennel and garlic sauce. The flavors complemented each other, the squash was lightly mashed, and there was just the right amount of garlic sauce so that the wrap did not get soggy and “unwrap” as I ate it. The side I chose was house potatoes, which were sautéed with roasted red peppers that imparted a mildly spicy flavor to the perfectly browned potatoes. I have never had such delicious “house potatoes.”\u003c/p>\n\u003cp>As our dishes were placed on the table, I suddenly remembered that I had neglected to order the cucumber yogurt salad and let out a gasp. I glanced at the counter where we had placed our order and, for a moment, was rather confused because I could not decide if I should order the salad to share or just let it go. Our server, seeing my momentary confusion, kindly suggested that she bring each of us a little taste, and she disappeared. Before we unwrapped our utensils, she presented each of us with a small dish of the cucumber yogurt salad, placing it gently on the edge of each of our plates. We were very impressed. The salad, however, was not very impressive. The cucumber, rather than thinly sliced, were in small chunks. The consistency of the yogurt and the amount of dill was fine, but we both felt there was too much garlic in the yogurt sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The portions were very generous, the quality of the food was largely exceptional, and the service was outstanding. The total, per person, including tax and tip, was just under $15. I would say this is surely worthwhile and I would definitely return to Morning Due Cafe if I were in the neighborhood.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mua: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7373\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFirst and foremost, before you say anything, yes, there isn’t any parking. I mean none, 0, zilch. I mean, I don’t even know where the staff parks. Perhaps I’m just not familiar enough with Oakland to know “where” to park, but for this poor East Bay resident who doesn’t spend that much time in that part of Oakland, it’s tough. BUT that’s only the half of it, I’ve been to the restaurant several times, and there hasn’t been a single time where I have been able to find it the first time around. No real signage or arrows or flags, it’s a narrow black shed basically.\u003c/p>\n\u003cp>So to be clear: it’s very hard to find, and once you find it, good luck finding decent parking. But thankfully, one doesn’t judge a restaurant ONLY by the ease of finding it and parking, and trust me, it’s worth finding it and walking to it.\u003c/p>\n\u003cp>The first time I visited this restaurant, I didn’t know what to expect. I got there early enough to relax at the bar and order a drink. The bartender asked me what I wanted and I said, “A Manhattan” and he said, “What kind?” and I said “bourbon” and with a smile he said, “Which kind”…I started to get the picture. These guys and gals behind the bar aren’t just making drinks as fast as they can, they are true masters of the bartending game. So I spent the next hour or so just learning and drinking — what fun! But again, I digress…\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Knowing after my first time at MUA what I wanted to drink I promptly ordered a MUA Manhattan and perused the luscious menu. I have to admit, I enjoy “interesting” foods and I don’t shy away from things that some would find WAY too interesting for them to try. MUA delivers not only the regular hip food fare but also some out-there food fare too, like in the first volley of food that I ordered. \u003c/p>\n\u003cp>I started out with the a trio of meat dishes, none of which are necessarily regular or prepared in a usual fashion. I ordered Beef Bone Marrow, Lamb Cheeks, and Berkshire Pork Lettuce wraps. All three are incredibly luscious. The Beef Bone Marrow is just melt-in-your mouth goodness, served with paper-thin crostinis and a few herbs, it has tremendous flavor, and it just melts in your mouth. The Lamb Cheeks are something I’ve never had or heard of before. I’ve had “cheeks” from other animals, but not lamb, and I’ve been to many a Greek Easter where the whole lamb is roasted. They are almost too good to talk about. They fall apart and taste of the most tremendous braised lamb I’ve ever had. I get them every time I go — just to make sure I wasn’t just lucky last time – and they are that good every time. The Berkshire Pork Lettuce Wraps with spicy mustard seed sauce and carrot salad, well, what could possibly be wrong with that sentence!? The best pork you can buy, coupled with a well-composed mustard seed sauce, it’s just delicious.\u003c/p>\n\u003cp>The best part of all those dishes is that they are all small plates, and I was ready for more, and another drink. I just had had a lot of meat, so I thought I should think of my figure and eat some veggie. I ordered two veggie items that I just love: Arugula Salad and Brussels Sprouts. Now, like the meat dishes above, these aren’t just your regular items. The Arugula Salad was put together with quinoa, feta and pear — all wonderful elements, and, when dressed together, is an explosion of spicy sweet salty flavors in your mouth with just a little bite, just incredible. Some people don’t like Brussels sprouts; I am not one of those people. Brussels sprouts prepared this way are crispy and flavorful and not drenched in brown butter, but just enough to create this delicious dish.\u003c/p>\n\u003cp>One of the best compliments I can give about MUA is their pace. At the onset I told them I wanted to take my time and enjoy my meal and they would come by and see if I was ready for my next item; keeping me “hydrated” and happy as well. It gives the patron time to take in the company they’re with, chat with a neighbor that is close by, or just enjoy the uniqueness of this warehouse turned restaurant and the art on the walls. After doing all of that, I was ready for my main course.\u003c/p>\n\u003cp>I have never had a main course there, I usually just stick to the small plates until I’m full, but I splurged and went with the Duck Confit. Now I was pretty sure there was no way I would be able to finish it, but I was wrong. To be fair, I haven’t had a TON of Duck Confit to call me an expert, but I can say from my experience, it was the best Duck Confit I’ve EVER had. The chicory and polenta marry so well with it to really complete a well thought out dish. I did finish it, I didn’t know how, but I did.\u003c/p>\n\u003cp>The server offered dessert, I think we both laughed when he offered, and I respectfully declined. I was full and super happy with my service and the space itself. This hasn’t been my first time there, and, by far, it won’t be my last. I recommend it to anyone and everyone. Just good luck finding it, oh yeah, and parking, but trust me, you will NOT be disappointed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Our reservations, made online, were for 7:30 p.m. at MUA/Oakland, which is located on Webster Street near 25th, an area with which I am unfamiliar. The neighborhood is eclectic and MUA sits on a triangle nearly surrounded by streets at odd angles. Parking was not a problem. The weather being especially pleasant, some people were sitting outside at wooden tables. However, they did not appear to be diners but rather like friends hanging out in someone’s yard. The entrance to MUA is indeed unusual. We entered through a heavy curtain that was pulled back, and were faced with a narrow, noisy bar. We had to walk to the end of the long bar to reach the hostess at the entrance to the dining area.\u003c/p>\n\u003cp>We were seated at the bench along the left wall, with small marble (or granite) topped tables and sleek (striped) wooden chairs facing. I faced the large, crowded room and its towering ceiling; my friend faced me but was also able to see the room due to the long, narrow mirror running along the back of the bench seating. Two tall and very large mirrors along the back wall (to my left as I was seated), reflected the wall sconces and the candles at all the tables so that everything sparkled in the appropriately dimmed lighting. MUA is two stories high with a heavy wooden beamed ceiling and black metal railings along the second story balcony where the disc jockey sat. Beyond him was a bar and more seating. The music was loud but did not seem to interfere when we first sat down; however, as the evening progressed, it became more difficult to converse. In front of me was the open seating area where a large group was celebrating a birthday. MUA is enormous, and the energy positively crackles! \u003c/p>\n\u003cp>Shortly after we settled into our seats, our waiter stopped by to introduce himself, asking if we would like a drink. We each ordered a glass of local wine (a Trefethen Chardonnay and a Miura Pinot Noir from Monterey), which arrived in a timely manner so that we could enjoy it while looking at the menu. The menu is divided into “Smaller Plates” and “Larger Plates” reminding us that we were in a restaurant that started out as a bar. We decided to share a small plate of fried calamari with green and red chilies, which arrived on a rectangular white plate with some aioli on the side. The chilies were small and moderately hot. And, when eaten together, the chili flavor offered the perfect complement to the crisply fried and perfectly cooked calamari.\u003c/p>\n\u003cp>Just as we finished the last of the calamari, our larger plates arrived. The portions were larger than anticipated. The chicken Milanese was presented as boneless fried chicken that had been pounded flat, lightly breaded, and fried to perfection. On top of the chicken was an arugula salad with capers and a lemony dressing. Although the salad was wonderful, my friend thought the chicken lacked flavor. My blackened catfish, served over dirty rice, was a bit crispy on the outside and flaky and flavorful on the inside; the dirty rice light, fluffy and delicately seasoned.\u003c/p>\n\u003cp>At the end of our meal, we decided to share a dessert. Our choice was the apple-cranberry crisp with vanilla ice cream. The crisp arrived all warm and fragrant, the ice cream was so cold that it did not quickly flood the plate, and there was a drizzle of raspberry sauce of such perfection that it was smooth, thick and nearly savory rather than sweet.\u003c/p>\n\u003cp>We walked out of MUA smiling as the music followed us down the street made quiet by our diminished hearing. We both agreed the food was outstanding, the environment upbeat and energizing. While the wine seemed expensive at $11 a glass, the final tab was certainly reasonable. Except for the decibels of the music, we would definitely recommend MUA to our friends. Would we return? My friend wanted to try it again for lunch. I would return on a quieter evening.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Mua with a pal from Oakland. He’s in the service industry and was able to add some commentary and tips. We asked the bartender what to order, but threw those ideas out and ordered what sounded good. Opting for Brussels sprouts over collard greens as one of the appetizers. Also we got the Crispy Tofu. Both were delicious. I had no idea what brown butter is, but the sprouts were scrumptious. My pal pointed out that the shiitake were “cooked right.” I noticed that there was a great aftertaste. (It was the gift that kept giving).\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The calamari was “a tad bland,” but I liked the cornmeal crust and cost. The carpaccio was outstanding. Thankfully my friend did not eat beef. (More for me) Which is important with carpaccio as it’s as thick as an eyelash. The mussels were delicate and were demolished immediately. They came with fries, which were amazing when soaked in the mussel juice. Mua was my favorite of the 3 restaurants to review. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Andrew:\u003c/strong> \"The Beef Bone Marrow is just melt-in-your mouth goodness...\"\u003cbr />\r\n\u003cstrong>Lee:\u003c/strong> \"The music was loud but did not seem to interfere when we first sat down; however, as the evening progressed, it became more difficult to converse.\"\u003cbr />\r\n\u003cstrong>Michael:\u003c/strong> \"The calamari was “a tad bland,” but I liked the cornmeal crust and cost. The carpaccio was outstanding.\"\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mua: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7373\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFirst and foremost, before you say anything, yes, there isn’t any parking. I mean none, 0, zilch. I mean, I don’t even know where the staff parks. Perhaps I’m just not familiar enough with Oakland to know “where” to park, but for this poor East Bay resident who doesn’t spend that much time in that part of Oakland, it’s tough. BUT that’s only the half of it, I’ve been to the restaurant several times, and there hasn’t been a single time where I have been able to find it the first time around. No real signage or arrows or flags, it’s a narrow black shed basically.\u003c/p>\n\u003cp>So to be clear: it’s very hard to find, and once you find it, good luck finding decent parking. But thankfully, one doesn’t judge a restaurant ONLY by the ease of finding it and parking, and trust me, it’s worth finding it and walking to it.\u003c/p>\n\u003cp>The first time I visited this restaurant, I didn’t know what to expect. I got there early enough to relax at the bar and order a drink. The bartender asked me what I wanted and I said, “A Manhattan” and he said, “What kind?” and I said “bourbon” and with a smile he said, “Which kind”…I started to get the picture. These guys and gals behind the bar aren’t just making drinks as fast as they can, they are true masters of the bartending game. So I spent the next hour or so just learning and drinking — what fun! But again, I digress…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Knowing after my first time at MUA what I wanted to drink I promptly ordered a MUA Manhattan and perused the luscious menu. I have to admit, I enjoy “interesting” foods and I don’t shy away from things that some would find WAY too interesting for them to try. MUA delivers not only the regular hip food fare but also some out-there food fare too, like in the first volley of food that I ordered. \u003c/p>\n\u003cp>I started out with the a trio of meat dishes, none of which are necessarily regular or prepared in a usual fashion. I ordered Beef Bone Marrow, Lamb Cheeks, and Berkshire Pork Lettuce wraps. All three are incredibly luscious. The Beef Bone Marrow is just melt-in-your mouth goodness, served with paper-thin crostinis and a few herbs, it has tremendous flavor, and it just melts in your mouth. The Lamb Cheeks are something I’ve never had or heard of before. I’ve had “cheeks” from other animals, but not lamb, and I’ve been to many a Greek Easter where the whole lamb is roasted. They are almost too good to talk about. They fall apart and taste of the most tremendous braised lamb I’ve ever had. I get them every time I go — just to make sure I wasn’t just lucky last time – and they are that good every time. The Berkshire Pork Lettuce Wraps with spicy mustard seed sauce and carrot salad, well, what could possibly be wrong with that sentence!? The best pork you can buy, coupled with a well-composed mustard seed sauce, it’s just delicious.\u003c/p>\n\u003cp>The best part of all those dishes is that they are all small plates, and I was ready for more, and another drink. I just had had a lot of meat, so I thought I should think of my figure and eat some veggie. I ordered two veggie items that I just love: Arugula Salad and Brussels Sprouts. Now, like the meat dishes above, these aren’t just your regular items. The Arugula Salad was put together with quinoa, feta and pear — all wonderful elements, and, when dressed together, is an explosion of spicy sweet salty flavors in your mouth with just a little bite, just incredible. Some people don’t like Brussels sprouts; I am not one of those people. Brussels sprouts prepared this way are crispy and flavorful and not drenched in brown butter, but just enough to create this delicious dish.\u003c/p>\n\u003cp>One of the best compliments I can give about MUA is their pace. At the onset I told them I wanted to take my time and enjoy my meal and they would come by and see if I was ready for my next item; keeping me “hydrated” and happy as well. It gives the patron time to take in the company they’re with, chat with a neighbor that is close by, or just enjoy the uniqueness of this warehouse turned restaurant and the art on the walls. After doing all of that, I was ready for my main course.\u003c/p>\n\u003cp>I have never had a main course there, I usually just stick to the small plates until I’m full, but I splurged and went with the Duck Confit. Now I was pretty sure there was no way I would be able to finish it, but I was wrong. To be fair, I haven’t had a TON of Duck Confit to call me an expert, but I can say from my experience, it was the best Duck Confit I’ve EVER had. The chicory and polenta marry so well with it to really complete a well thought out dish. I did finish it, I didn’t know how, but I did.\u003c/p>\n\u003cp>The server offered dessert, I think we both laughed when he offered, and I respectfully declined. I was full and super happy with my service and the space itself. This hasn’t been my first time there, and, by far, it won’t be my last. I recommend it to anyone and everyone. Just good luck finding it, oh yeah, and parking, but trust me, you will NOT be disappointed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Our reservations, made online, were for 7:30 p.m. at MUA/Oakland, which is located on Webster Street near 25th, an area with which I am unfamiliar. The neighborhood is eclectic and MUA sits on a triangle nearly surrounded by streets at odd angles. Parking was not a problem. The weather being especially pleasant, some people were sitting outside at wooden tables. However, they did not appear to be diners but rather like friends hanging out in someone’s yard. The entrance to MUA is indeed unusual. We entered through a heavy curtain that was pulled back, and were faced with a narrow, noisy bar. We had to walk to the end of the long bar to reach the hostess at the entrance to the dining area.\u003c/p>\n\u003cp>We were seated at the bench along the left wall, with small marble (or granite) topped tables and sleek (striped) wooden chairs facing. I faced the large, crowded room and its towering ceiling; my friend faced me but was also able to see the room due to the long, narrow mirror running along the back of the bench seating. Two tall and very large mirrors along the back wall (to my left as I was seated), reflected the wall sconces and the candles at all the tables so that everything sparkled in the appropriately dimmed lighting. MUA is two stories high with a heavy wooden beamed ceiling and black metal railings along the second story balcony where the disc jockey sat. Beyond him was a bar and more seating. The music was loud but did not seem to interfere when we first sat down; however, as the evening progressed, it became more difficult to converse. In front of me was the open seating area where a large group was celebrating a birthday. MUA is enormous, and the energy positively crackles! \u003c/p>\n\u003cp>Shortly after we settled into our seats, our waiter stopped by to introduce himself, asking if we would like a drink. We each ordered a glass of local wine (a Trefethen Chardonnay and a Miura Pinot Noir from Monterey), which arrived in a timely manner so that we could enjoy it while looking at the menu. The menu is divided into “Smaller Plates” and “Larger Plates” reminding us that we were in a restaurant that started out as a bar. We decided to share a small plate of fried calamari with green and red chilies, which arrived on a rectangular white plate with some aioli on the side. The chilies were small and moderately hot. And, when eaten together, the chili flavor offered the perfect complement to the crisply fried and perfectly cooked calamari.\u003c/p>\n\u003cp>Just as we finished the last of the calamari, our larger plates arrived. The portions were larger than anticipated. The chicken Milanese was presented as boneless fried chicken that had been pounded flat, lightly breaded, and fried to perfection. On top of the chicken was an arugula salad with capers and a lemony dressing. Although the salad was wonderful, my friend thought the chicken lacked flavor. My blackened catfish, served over dirty rice, was a bit crispy on the outside and flaky and flavorful on the inside; the dirty rice light, fluffy and delicately seasoned.\u003c/p>\n\u003cp>At the end of our meal, we decided to share a dessert. Our choice was the apple-cranberry crisp with vanilla ice cream. The crisp arrived all warm and fragrant, the ice cream was so cold that it did not quickly flood the plate, and there was a drizzle of raspberry sauce of such perfection that it was smooth, thick and nearly savory rather than sweet.\u003c/p>\n\u003cp>We walked out of MUA smiling as the music followed us down the street made quiet by our diminished hearing. We both agreed the food was outstanding, the environment upbeat and energizing. While the wine seemed expensive at $11 a glass, the final tab was certainly reasonable. Except for the decibels of the music, we would definitely recommend MUA to our friends. Would we return? My friend wanted to try it again for lunch. I would return on a quieter evening.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Mua with a pal from Oakland. He’s in the service industry and was able to add some commentary and tips. We asked the bartender what to order, but threw those ideas out and ordered what sounded good. Opting for Brussels sprouts over collard greens as one of the appetizers. Also we got the Crispy Tofu. Both were delicious. I had no idea what brown butter is, but the sprouts were scrumptious. My pal pointed out that the shiitake were “cooked right.” I noticed that there was a great aftertaste. (It was the gift that kept giving).\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The calamari was “a tad bland,” but I liked the cornmeal crust and cost. The carpaccio was outstanding. Thankfully my friend did not eat beef. (More for me) Which is important with carpaccio as it’s as thick as an eyelash. The mussels were delicate and were demolished immediately. They came with fries, which were amazing when soaked in the mussel juice. Mua was my favorite of the 3 restaurants to review. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"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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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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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": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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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.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"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
},
"link": "/podcasts/politicalbreakdown",
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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",
"subscribe": {
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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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},
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