window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wgoodfriend": {
"type": "authors",
"id": "2006",
"meta": {
"index": "authors_1716337520",
"id": "2006",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wgoodfriend",
"email": "cooking@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "jpepinheart",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wgoodfriend"
},
"checkplease": {
"type": "authors",
"id": "11084",
"meta": {
"index": "authors_1716337520",
"id": "11084",
"found": true
},
"name": "Check, Please! Bay Area",
"firstName": "Check, Please! Bay Area",
"lastName": null,
"slug": "checkplease",
"email": "checkplease@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "Check, Please! Bay Area | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/checkplease"
}
},
"pagesReducer": {
"checkplease_category_reviews": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"score": 13.555691
},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"title": "reviews",
"pageMeta": {
"site": "checkplease",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 20
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?category=reviews",
"seeMore": false,
"paginated": true,
"page": 20
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"checkplease_7266": {
"type": "posts",
"id": "checkplease_7266",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7266",
"score": null,
"sort": [
1348113680000
]
},
"guestAuthors": [],
"slug": "caffe-la-scala-reviews",
"title": "Caffe La Scala: Reviews",
"publishDate": 1348113680,
"format": "aside",
"headTitle": "Caffe La Scala: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Caffe La Scala: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7250\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">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/cp707iPod.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/nicolette-schumacher125x125.jpg\" alt=\"Nicolette Schumacher\" title=\"Nicolette Schumacher\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicolette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Grad Student and Sales Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caffe La Scala\u003cbr>\n\u003cstrong>Reviewed Caffe La Scala:\u003c/strong> Tuesday, April 17, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt’s important to go into this dining experience with the right expectations. This is not a place to go for a nice lunch or dinner. This place is special… less for the food and more for the experience and the people. This place brings people together as everyone here knows each other. I, myself, have made many lasting friendships, business connections, study partners, and observed others coming together in the same way. This place is like an Italian \u003cem>Cheers\u003c/em> within Walnut Creek. The music, atmosphere, and staff make it a one-and-only experience you can’t find anywhere else in the area. \u003c/p>\n\u003cp>You feel as though you are on a corner café in Italy. The desserts are flown in from Italy and taste as if they were made that morning. The cannoli is the best I have ever had, done the traditional way with a twist of orange rind on the outside, a thick crusty shell, and a decadent sweet inside filled with chocolate chips. The chai latte is smooth, nutty, a bit spicy, and just delightful. Need a little extra energy? Ask for it dirty and they will throw a shot of espresso in it for you. You can also sample the affogato: two scoops of gelato slathered with chocolate sauce and espresso then covered with whipped cream. This is the best place for a blind date or first date, or any business conversation. They have ample outdoor seating with fountains, and tons of tables inside. \u003c/p>\n\u003cp>On top of that, you have unlimited power outlets, free wireless internet, and they are open late so you can study as long as you want without the pressure of getting kicked out. The place is often filled with the aroma of whatever the cook is making that day. My favorite is the unbelievably delicious mushroom soup. It’s not creamy as one would expect, yet it reminds me of my dad’s homemade beef stroganoff. It’s so savory and rich and full of flavor, every bite leads to wanting more. It’s rustic, and you can taste the love it’s made with. I also love the chicken Caesar salad. The chicken is fresh and grilled to perfection with crispy charred edges giving a little bit of extra crunch. The dressing is not too tangy and cool and refreshing. The lettuce is always crisp, and they top it with plenty of crunchy croutons along with fresh delicious French bread slathered in butter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I have been coming here for 11 years now, because it offers you the reliability of knowing you will always run into a friend, everyone is there for the same reason, and we motivate each other through the good times and the bad. The servers will remember your favorites and treat you with kindness, and they even clean up after you. There is parking all over, and you never have to worry about finding a power outlet. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/eric-scales125x125.jpg\" alt=\"Eric Scales\" title=\"Eric Scales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1300 on Fillmore\u003cbr>\n\u003cstrong>Reviewed Caffe La Scala:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI live close to and have seen the Caffe La Scala for many years but never eaten there until this trip. We decided to go for lunch even though we were surprised to see they stayed open until midnight every night. When we walked in, there were about 8 people in a small room that held about 20 tables with another 10 or so in the shared courtyard of an office building. We walked up to the counter where we ordered from a large blackboard menu above the register and deli case. It was our first visit so we needed a few minutes to study the menu. The menu was simple, so it did not take long, and the two ladies behind the counter were nice and respected the time we needed. We were a little disappointed after we ordered that there was a second blackboard menu that had some specials on it that the ladies did not point out to us. I ordered an Italian sausage pizza that had roasted red peppers and kalamata olives. They were nice enough to hold the olives for me. My wife had the Pizza Tosca, which came with artichokes and prosciutto. The place seamed like a deli, so we were surprised and delighted that they served beer and wine. We both ordered a glass of Prosecco. I also ordered a glass of orange juice so I could make a mimosa. \u003c/p>\n\u003cp>We sat ourselves at a table in the corner, the table had a bunch of crumbs on it, and my wife cleaned it off with a napkin. There were many people sitting in the restaurant with laptops and they looked like they were studying. It was a nice quiet place that had a wifi connection and I wished I had brought my iPad. The pizzas came in short order and while they were tasty there was nothing special about them. The red peppers on my pizza were good and a little sweet and made for a good flavor on the pizza. I went back to the counter and ordered an apple tart and my wife got two scoops of gelato. They warmed up the apple tart for me and the crust was light and flaky. The best thing about the meal was the gelato. I had a taste of the hazelnut gelato, and it was very good. \u003c/p>\n\u003cp>We were not impressed with Caffe La Scala. While I am a food snob, I went into Caffe La Scala with the mind set of this is a deli or coffee shop and tried to judge it in that vain, but it did not stand out in anyway with the exception of the gelato. I would not cross town to get the gelato since there is no convenient parking. If I worked in the area and wanted a nice low cost lunch that was better than fast food, I might go to Caffe La Scala but I can’t imagine I would go back for any other reason.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/roger-kubein125x125.jpg\" alt=\"Roger Kubein\" title=\"Roger Kubein\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Immigration Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lers Ros\u003cbr>\n\u003cstrong>Reviewed Caffe La Scala:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was surprisingly good for café fare. I had the chicken panini, which was very tasty. It was grilled perfectly, and the chicken was moist. The spinach salad was good — it was not overdressed and the portions are very filling. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This café stands out for me, because of its great atmosphere and crowd. It is a very interesting space and represents a great, independent local hangout spot. Prices are reasonable and the staff is friendly. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Nicolette:\u003c/strong> \"My favorite is the unbelievably delicious mushroom soup.\"\u003cbr />\r\n\u003cstrong>Eric:\u003c/strong> \"it did not stand out in anyway with the exception of the gelato.\"\u003cbr />\r\n\u003cstrong>Roger:\u003c/strong> \"It was surprisingly good for café fare. I had the chicken panini, which was very tasty.\"",
"status": "publish",
"parent": 0,
"modified": 1725580769,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 1177
},
"headData": {
"title": "Caffe La Scala: Reviews | KQED",
"description": "Nicolette: "My favorite is the unbelievably delicious mushroom soup."\r\nEric: "it did not stand out in anyway with the exception of the gelato."\r\nRoger: "It was surprisingly good for café fare. I had the chicken panini, which was very tasty."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Caffe La Scala: Reviews",
"datePublished": "2012-09-19T21:01:20-07:00",
"dateModified": "2024-09-05T16:59:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7266/caffe-la-scala-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp707iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Caffe La Scala: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7250\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">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/cp707iPod.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/nicolette-schumacher125x125.jpg\" alt=\"Nicolette Schumacher\" title=\"Nicolette Schumacher\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicolette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Grad Student and Sales Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caffe La Scala\u003cbr>\n\u003cstrong>Reviewed Caffe La Scala:\u003c/strong> Tuesday, April 17, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt’s important to go into this dining experience with the right expectations. This is not a place to go for a nice lunch or dinner. This place is special… less for the food and more for the experience and the people. This place brings people together as everyone here knows each other. I, myself, have made many lasting friendships, business connections, study partners, and observed others coming together in the same way. This place is like an Italian \u003cem>Cheers\u003c/em> within Walnut Creek. The music, atmosphere, and staff make it a one-and-only experience you can’t find anywhere else in the area. \u003c/p>\n\u003cp>You feel as though you are on a corner café in Italy. The desserts are flown in from Italy and taste as if they were made that morning. The cannoli is the best I have ever had, done the traditional way with a twist of orange rind on the outside, a thick crusty shell, and a decadent sweet inside filled with chocolate chips. The chai latte is smooth, nutty, a bit spicy, and just delightful. Need a little extra energy? Ask for it dirty and they will throw a shot of espresso in it for you. You can also sample the affogato: two scoops of gelato slathered with chocolate sauce and espresso then covered with whipped cream. This is the best place for a blind date or first date, or any business conversation. They have ample outdoor seating with fountains, and tons of tables inside. \u003c/p>\n\u003cp>On top of that, you have unlimited power outlets, free wireless internet, and they are open late so you can study as long as you want without the pressure of getting kicked out. The place is often filled with the aroma of whatever the cook is making that day. My favorite is the unbelievably delicious mushroom soup. It’s not creamy as one would expect, yet it reminds me of my dad’s homemade beef stroganoff. It’s so savory and rich and full of flavor, every bite leads to wanting more. It’s rustic, and you can taste the love it’s made with. I also love the chicken Caesar salad. The chicken is fresh and grilled to perfection with crispy charred edges giving a little bit of extra crunch. The dressing is not too tangy and cool and refreshing. The lettuce is always crisp, and they top it with plenty of crunchy croutons along with fresh delicious French bread slathered in butter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have been coming here for 11 years now, because it offers you the reliability of knowing you will always run into a friend, everyone is there for the same reason, and we motivate each other through the good times and the bad. The servers will remember your favorites and treat you with kindness, and they even clean up after you. There is parking all over, and you never have to worry about finding a power outlet. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/eric-scales125x125.jpg\" alt=\"Eric Scales\" title=\"Eric Scales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1300 on Fillmore\u003cbr>\n\u003cstrong>Reviewed Caffe La Scala:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI live close to and have seen the Caffe La Scala for many years but never eaten there until this trip. We decided to go for lunch even though we were surprised to see they stayed open until midnight every night. When we walked in, there were about 8 people in a small room that held about 20 tables with another 10 or so in the shared courtyard of an office building. We walked up to the counter where we ordered from a large blackboard menu above the register and deli case. It was our first visit so we needed a few minutes to study the menu. The menu was simple, so it did not take long, and the two ladies behind the counter were nice and respected the time we needed. We were a little disappointed after we ordered that there was a second blackboard menu that had some specials on it that the ladies did not point out to us. I ordered an Italian sausage pizza that had roasted red peppers and kalamata olives. They were nice enough to hold the olives for me. My wife had the Pizza Tosca, which came with artichokes and prosciutto. The place seamed like a deli, so we were surprised and delighted that they served beer and wine. We both ordered a glass of Prosecco. I also ordered a glass of orange juice so I could make a mimosa. \u003c/p>\n\u003cp>We sat ourselves at a table in the corner, the table had a bunch of crumbs on it, and my wife cleaned it off with a napkin. There were many people sitting in the restaurant with laptops and they looked like they were studying. It was a nice quiet place that had a wifi connection and I wished I had brought my iPad. The pizzas came in short order and while they were tasty there was nothing special about them. The red peppers on my pizza were good and a little sweet and made for a good flavor on the pizza. I went back to the counter and ordered an apple tart and my wife got two scoops of gelato. They warmed up the apple tart for me and the crust was light and flaky. The best thing about the meal was the gelato. I had a taste of the hazelnut gelato, and it was very good. \u003c/p>\n\u003cp>We were not impressed with Caffe La Scala. While I am a food snob, I went into Caffe La Scala with the mind set of this is a deli or coffee shop and tried to judge it in that vain, but it did not stand out in anyway with the exception of the gelato. I would not cross town to get the gelato since there is no convenient parking. If I worked in the area and wanted a nice low cost lunch that was better than fast food, I might go to Caffe La Scala but I can’t imagine I would go back for any other reason.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/roger-kubein125x125.jpg\" alt=\"Roger Kubein\" title=\"Roger Kubein\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Immigration Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lers Ros\u003cbr>\n\u003cstrong>Reviewed Caffe La Scala:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was surprisingly good for café fare. I had the chicken panini, which was very tasty. It was grilled perfectly, and the chicken was moist. The spinach salad was good — it was not overdressed and the portions are very filling. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This café stands out for me, because of its great atmosphere and crowd. It is a very interesting space and represents a great, independent local hangout spot. Prices are reasonable and the staff is friendly. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7266/caffe-la-scala-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8066"
],
"label": "checkplease_9339"
},
"checkplease_7277": {
"type": "posts",
"id": "checkplease_7277",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7277",
"score": null,
"sort": [
1348113633000
]
},
"guestAuthors": [],
"slug": "lers-ros-reviews",
"title": "Lers Ros: Reviews",
"publishDate": 1348113633,
"format": "aside",
"headTitle": "Lers Ros: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Lers Ros: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7255\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">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/cp707iPod.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/roger-kubein125x125.jpg\" alt=\"Roger Kubein\" title=\"Roger Kubein\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Immigration Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lers Ros\u003cbr>\n\u003cstrong>Reviewed Lers Ros:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe started off with an order of Thai herb sausage. It is served with a garnish of diced limes, ginger, chili peppers, and peanuts. The sausage is grilled, and when combined with the garnishes, it really stands out as a favorite appetizer. The dish represents something that distinguishes Lers Ros from the many, many other Thai places in San Francisco: the restaurant is not afraid to serve Thai dishes, even regional ones like this sausage, in an authentic way. So many other Thai places “water down” the strong, bold flavors that Thai food inherently brings. Lers Ros represents Thai food in an uncompromising and confident way. \u003c/p>\n\u003cp>We ordered a dish of fried egg with acacia, which is floated in a tamarind-chili broth. This dish is yet another example of something most other Thai places would never put on their menu. The richness and depth of the broth must be tasted to be believed. Tamarind is a complex flavor and when added to chili and other aromatics it really comes to life in this extraordinary dish. We then moved on to a dish that represents the influence of the Chinese population in Thailand and Thai food. The Stir-Fried Pork with Crispy Rind and Chinese Broccoli, is not the most healthy dish, but the flavors and textures of the three-layered pork (pork, pork fat, and pork skin) are excellent. The sauce is light and tinged with chili, and the sautéed Chinese broccoli adds a light note to this rich dish. We also ordered another Chinese inspired dish: the pickled mustard greens sautéed with fresh lime and chili. It is a credit to the chef that greens could be made to taste so excellent. \u003c/p>\n\u003cp>We began going to Lers Ros when it first opened, when it was a sensation among the local Thai community. I am so thrilled to see how it was appealed to so many different people in San Francisco. You just can’t keep the lid on a great thing!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/nicolette-schumacher125x125.jpg\" alt=\"Nicolette Schumacher\" title=\"Nicolette Schumacher\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicolette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Grad Student and Sales Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caffe La Scala\u003cbr>\n\u003cstrong>Reviewed Lers Ros:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was one of the best meals I have had in a really long time. The restaurant reminded me of my time living in Hong Kong and traveling around Asia. In Japan and Hong Kong, everything is centered around food, food is more than just taste and a full belly — it’s family and memories and taking your time to slow down and enjoy life. This place reminded me of that. Walking in, it’s a bit shocking how small and crowded it is at first. I am used to that from Asia, but I can see it being a bit much for others. I felt bad for the patrons enjoying their dinners on a date while we eagerly awaited, hovering over their table and salivating. There was no room for privacy or space, this place is all about the food and it’s worth it. The fiery, red-clad servers bustle around quickly and nimbly serve with barely enough room to walk between tables. The wait was about 30 minutes, but I was with a good friend so I didn’t mind, we just used the time to chat. Once seated the service was impeccable. I never had an empty water glass, and they were kind and warm. The Pork Spare Ribs were not what I expected. They were small, and the meat did not fall off the bone. However, they were tasty and had nice little crunchy savory bits on the edges, which were delicious to nibble. The meat was not necessarily tender, but it was very hearty and tasty. They were salty, spicy, and had a hint of garlic. Perfect. Visually, they weren’t very appealing, they looked like little mini knuckles or pigs feet to me, but the taste was worth it and I would order them again. \t\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They had amazing bits of fried garlic on the plate, which were little nibbles of heaven. The ribs were served with a sweet and spicy sauce, which was perfect and did not overpower the meat. We then had the pan-fried noodles. What a treat. The soft sweet noodle really complemented the spicy flavors tossed in. They were very very hot, but we both love spicy food so it was worth it. They were tossed with succulent generous chunks of perfectly cooked beef, and the entire dish was colorful, bright, and just perfect. We then had a nice side of hearty brown rice. It was the best brown rice I have ever had- cooked perfectly, grainy, hearty, and rustic. It was a nice soft complement to balance the heat from the other dishes. We then had the whole sea bass. I am not a huge seafood person, but this was delightful, and I find myself craving it often. It was fresh, light, refreshing, and was bursting with citrus. It was cooked in its own juice along with mint, cilantro, garlic, and lime. Every bite of fish was perfect and light. It melted in your mouth and left hints of tangy spicy lime in your mouth making you crave more. We then finished it off with a green curry prawn dish. I am not a big green curry fan, however what made this so amazing was how the prawns absorbed the curry. They took on the curry flavor and gave it a new bold kick; the soft and firm texture of the prawn full of the green curry was just amazing. It was even better than I imagined. \u003c/p>\n\u003cp>We finished off our meal with my favorite dessert- fried bananas. They served an amazing golden brown banana cut into small pieces and fried in a pastry-like dough dusted with powder sugar, and a beautiful caramel sauce. A side of thick creamy and indulgent vanilla ice cream made this the perfect sweet treat to end the meal. We also had many of the refreshing Thai Iced teas, which had a hint of peanut and helped calm the palate between the spicy and more refreshing dishes. Overall this was one of my favorite experiences, both food and atmosphere wise. I would take a date here, or a friend or family member any time. The neighborhood isn’t the best, but I’ve lived there before, so it didn’t bother me. Plan ahead for parking. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/eric-scales125x125.jpg\" alt=\"Eric Scales\" title=\"Eric Scales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1300 on Fillmore\u003cbr>\n\u003cstrong>Reviewed Lers Ros:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was our first time at the restaurant so we spent extra time looking at the menu, and the waitress made us feel comfortable with her attentiveness and helpfulness in answering questions about certain dishes.\u003c/p>\n\u003cp>We started with the fried rolls, which were fried vegetable rolls with sweet chili sauce. The wrappers to the rolls were light and flaky and tasted very good. The chili sauce was sweet but very spicy. We enjoyed them. We next shared the green papaya salad with grilled shrimp. It was a unique salad and would have been fine if it was not laced with chili and so hot. I have never had a salad that is normally cool be so spicy hot. The grilled shrimp was butterflied and a good portion for the salad. The only not spicy element to the salad was the quarter cut tomatoes that help cool my mouth down.\u003c/p>\n\u003cp>We then moved on to the entrees. I had the stir-fried crispy rind pork belly and basil leaves over rice. I will order any item on any menu that features pork belly and I was not disappointed. The fat rind side of the pork belly was grilled to a crispy finish, and the pork was very succulent. The basil leaves were slightly fried and added a nice flavor to the dish. It was perfectly served with rice on the side, which allowed me to add however much rice I wanted to my plate then spoon the pork belly over top. The portion was more than I could finish and a very good value at $10.95. My wife had the BBQ chicken which was part of a daily special with the green papaya salad. The chicken was a sizeable breast and a leg, so it gave us both white and dark meat. My wife likes white and I like dark meat so it satisfied us both. The chicken was very flavorful with a crispy skin but not greasy. It was served with sticky rice, which was hot and moist when it came, but got dry and cold very quickly on the plate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We don’t normally frequent Thai restaurants, so I don’t know if the food was overly spicy but it was more spice than we like. I guess this is the way Thai food is. The pork belly dish was fantastic, and I would order that anywhere. The menu had over one hundred dishes on it and thankfully they were numbered because I could not pronounce any of them. I would go back with friends that wanted Thai in the city. I still don’t know how you pronounce the name.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Roger:\u003c/strong> \"the restaurant is not afraid to serve Thai dishes, even regional ones like this sausage, in an authentic way.\"\u003cbr />\r\n\u003cstrong>Nicolette:\u003c/strong> \"We then had the whole sea bass. I am not a huge seafood person, but this was delightful, and I find myself craving it often.\"\u003cbr />\r\n \u003cstrong>Eric:\u003c/strong> \" The pork belly dish was fantastic, and I would order that anywhere.\"",
"status": "publish",
"parent": 0,
"modified": 1725580772,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 14,
"wordCount": 1602
},
"headData": {
"title": "Lers Ros: Reviews | KQED",
"description": "Roger: "the restaurant is not afraid to serve Thai dishes, even regional ones like this sausage, in an authentic way."\r\nNicolette: "We then had the whole sea bass. I am not a huge seafood person, but this was delightful, and I find myself craving it often."\r\n Eric: " The pork belly dish was fantastic, and I would order that anywhere."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Lers Ros: Reviews",
"datePublished": "2012-09-19T21:00:33-07:00",
"dateModified": "2024-09-05T16:59:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7277/lers-ros-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp707iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lers Ros: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7255\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">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/cp707iPod.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/roger-kubein125x125.jpg\" alt=\"Roger Kubein\" title=\"Roger Kubein\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Immigration Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lers Ros\u003cbr>\n\u003cstrong>Reviewed Lers Ros:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe started off with an order of Thai herb sausage. It is served with a garnish of diced limes, ginger, chili peppers, and peanuts. The sausage is grilled, and when combined with the garnishes, it really stands out as a favorite appetizer. The dish represents something that distinguishes Lers Ros from the many, many other Thai places in San Francisco: the restaurant is not afraid to serve Thai dishes, even regional ones like this sausage, in an authentic way. So many other Thai places “water down” the strong, bold flavors that Thai food inherently brings. Lers Ros represents Thai food in an uncompromising and confident way. \u003c/p>\n\u003cp>We ordered a dish of fried egg with acacia, which is floated in a tamarind-chili broth. This dish is yet another example of something most other Thai places would never put on their menu. The richness and depth of the broth must be tasted to be believed. Tamarind is a complex flavor and when added to chili and other aromatics it really comes to life in this extraordinary dish. We then moved on to a dish that represents the influence of the Chinese population in Thailand and Thai food. The Stir-Fried Pork with Crispy Rind and Chinese Broccoli, is not the most healthy dish, but the flavors and textures of the three-layered pork (pork, pork fat, and pork skin) are excellent. The sauce is light and tinged with chili, and the sautéed Chinese broccoli adds a light note to this rich dish. We also ordered another Chinese inspired dish: the pickled mustard greens sautéed with fresh lime and chili. It is a credit to the chef that greens could be made to taste so excellent. \u003c/p>\n\u003cp>We began going to Lers Ros when it first opened, when it was a sensation among the local Thai community. I am so thrilled to see how it was appealed to so many different people in San Francisco. You just can’t keep the lid on a great thing!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/nicolette-schumacher125x125.jpg\" alt=\"Nicolette Schumacher\" title=\"Nicolette Schumacher\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicolette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Grad Student and Sales Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caffe La Scala\u003cbr>\n\u003cstrong>Reviewed Lers Ros:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was one of the best meals I have had in a really long time. The restaurant reminded me of my time living in Hong Kong and traveling around Asia. In Japan and Hong Kong, everything is centered around food, food is more than just taste and a full belly — it’s family and memories and taking your time to slow down and enjoy life. This place reminded me of that. Walking in, it’s a bit shocking how small and crowded it is at first. I am used to that from Asia, but I can see it being a bit much for others. I felt bad for the patrons enjoying their dinners on a date while we eagerly awaited, hovering over their table and salivating. There was no room for privacy or space, this place is all about the food and it’s worth it. The fiery, red-clad servers bustle around quickly and nimbly serve with barely enough room to walk between tables. The wait was about 30 minutes, but I was with a good friend so I didn’t mind, we just used the time to chat. Once seated the service was impeccable. I never had an empty water glass, and they were kind and warm. The Pork Spare Ribs were not what I expected. They were small, and the meat did not fall off the bone. However, they were tasty and had nice little crunchy savory bits on the edges, which were delicious to nibble. The meat was not necessarily tender, but it was very hearty and tasty. They were salty, spicy, and had a hint of garlic. Perfect. Visually, they weren’t very appealing, they looked like little mini knuckles or pigs feet to me, but the taste was worth it and I would order them again. \t\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They had amazing bits of fried garlic on the plate, which were little nibbles of heaven. The ribs were served with a sweet and spicy sauce, which was perfect and did not overpower the meat. We then had the pan-fried noodles. What a treat. The soft sweet noodle really complemented the spicy flavors tossed in. They were very very hot, but we both love spicy food so it was worth it. They were tossed with succulent generous chunks of perfectly cooked beef, and the entire dish was colorful, bright, and just perfect. We then had a nice side of hearty brown rice. It was the best brown rice I have ever had- cooked perfectly, grainy, hearty, and rustic. It was a nice soft complement to balance the heat from the other dishes. We then had the whole sea bass. I am not a huge seafood person, but this was delightful, and I find myself craving it often. It was fresh, light, refreshing, and was bursting with citrus. It was cooked in its own juice along with mint, cilantro, garlic, and lime. Every bite of fish was perfect and light. It melted in your mouth and left hints of tangy spicy lime in your mouth making you crave more. We then finished it off with a green curry prawn dish. I am not a big green curry fan, however what made this so amazing was how the prawns absorbed the curry. They took on the curry flavor and gave it a new bold kick; the soft and firm texture of the prawn full of the green curry was just amazing. It was even better than I imagined. \u003c/p>\n\u003cp>We finished off our meal with my favorite dessert- fried bananas. They served an amazing golden brown banana cut into small pieces and fried in a pastry-like dough dusted with powder sugar, and a beautiful caramel sauce. A side of thick creamy and indulgent vanilla ice cream made this the perfect sweet treat to end the meal. We also had many of the refreshing Thai Iced teas, which had a hint of peanut and helped calm the palate between the spicy and more refreshing dishes. Overall this was one of my favorite experiences, both food and atmosphere wise. I would take a date here, or a friend or family member any time. The neighborhood isn’t the best, but I’ve lived there before, so it didn’t bother me. Plan ahead for parking. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/eric-scales125x125.jpg\" alt=\"Eric Scales\" title=\"Eric Scales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1300 on Fillmore\u003cbr>\n\u003cstrong>Reviewed Lers Ros:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was our first time at the restaurant so we spent extra time looking at the menu, and the waitress made us feel comfortable with her attentiveness and helpfulness in answering questions about certain dishes.\u003c/p>\n\u003cp>We started with the fried rolls, which were fried vegetable rolls with sweet chili sauce. The wrappers to the rolls were light and flaky and tasted very good. The chili sauce was sweet but very spicy. We enjoyed them. We next shared the green papaya salad with grilled shrimp. It was a unique salad and would have been fine if it was not laced with chili and so hot. I have never had a salad that is normally cool be so spicy hot. The grilled shrimp was butterflied and a good portion for the salad. The only not spicy element to the salad was the quarter cut tomatoes that help cool my mouth down.\u003c/p>\n\u003cp>We then moved on to the entrees. I had the stir-fried crispy rind pork belly and basil leaves over rice. I will order any item on any menu that features pork belly and I was not disappointed. The fat rind side of the pork belly was grilled to a crispy finish, and the pork was very succulent. The basil leaves were slightly fried and added a nice flavor to the dish. It was perfectly served with rice on the side, which allowed me to add however much rice I wanted to my plate then spoon the pork belly over top. The portion was more than I could finish and a very good value at $10.95. My wife had the BBQ chicken which was part of a daily special with the green papaya salad. The chicken was a sizeable breast and a leg, so it gave us both white and dark meat. My wife likes white and I like dark meat so it satisfied us both. The chicken was very flavorful with a crispy skin but not greasy. It was served with sticky rice, which was hot and moist when it came, but got dry and cold very quickly on the plate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We don’t normally frequent Thai restaurants, so I don’t know if the food was overly spicy but it was more spice than we like. I guess this is the way Thai food is. The pork belly dish was fantastic, and I would order that anywhere. The menu had over one hundred dishes on it and thankfully they were numbered because I could not pronounce any of them. I would go back with friends that wanted Thai in the city. I still don’t know how you pronounce the name.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7277/lers-ros-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_8067"
],
"label": "checkplease_9339"
},
"checkplease_7281": {
"type": "posts",
"id": "checkplease_7281",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7281",
"score": null,
"sort": [
1348113594000
]
},
"guestAuthors": [],
"slug": "1300-on-fillmore-reviews",
"title": "1300 on Fillmore: Reviews",
"publishDate": 1348113594,
"format": "aside",
"headTitle": "1300 on Fillmore: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>1300 on Fillmore: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7259\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">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/cp707iPod.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/eric-scales125x125.jpg\" alt=\"Eric Scales\" title=\"Eric Scales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1300 on Fillmore\u003cbr>\n\u003cstrong>Reviewed 1300 on Fillmore:\u003c/strong> Friday, May 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n1300 Fillmore is a hip and jazzy restaurant that feels like a supper club. Even though I have been about a dozen times over the last five years each time is better than the last. On this trip my wife and I went for a Friday night dinner. As normal, I started with a Sidecar from the bar before we looked at the menu. I began with the barbequed shrimp with creamy grits. This was the first time I had this dish, and it was fantastic. The shrimp was succulent, and the creamy grits were smooth on my palate. The dish came in a shallow bowl and was covered with a very savory sauce that made me want to sop up the remains with bread. Even my wife kept spooning out the sauce to taste. \u003c/p>\n\u003cp>Next I had the Black Skillet Fried Chicken and even though the menu said, “Please allow 20 minutes to prepare,” it came out in far less time. The chicken was excellent. There were three big pieces that I could not finish. The amazing thing was that the pieces were boneless and could have easily fed two people. The medium thickness crust of the chicken was unique and had some spices that I could not identify but was very good. It is probably the only time I have eaten fried chicken with a knife and fork instead of my hands, partly because the pieces cut so easily and because the venue makes you want to keep it upscale and refined. My wife had the boneless short ribs, which is my favorite dish. It comes on top of horseradish chive mashed potatoes with just a little bit of extra sauce dripping off the short ribs. The sweetness of the maple syrup-braised ribs together with the slight bite of the horseradish made for a perfect pairing. The forks cut through the beef as easy as the mashed potatoes. For dessert we split the bourbon pecan pie that was traditional pecan pie made to an individual serving laid on a smooth and silky ribbon of chocolate bourbon sauce.\u003c/p>\n\u003cp>At about 8:30 on Friday nights, they feature live music in the lounge so after dinner, though we were quite full, we made it over to the lounge and had a few more drinks while we listened to a great three-piece band that had a fantastic female singer. They were smooth and soulful, which was just about right for 1300 on Fillmore. We plan to go back another dozen times and hope to hit the Gospel brunch at some point. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/roger-kubein125x125.jpg\" alt=\"Roger Kubein\" title=\"Roger Kubein\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Immigration Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lers Ros\u003cbr>\n\u003cstrong>Reviewed 1300 on Fillmore:\u003c/strong> Saturday, May 12, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nService was very warm, friendly, and efficient. Staff was confident in their food and beverage recommendations, and they seemed to take pride in the food. I would give the wait staff a 10 in service. The young lady at the door could be a bit more friendly and professional. The cocktails were excellent. I ordered an Old Fashioned, which was done very well, and my wife (on the recommendation of staff) ordered a pear-flavored cocktail, which was well balanced and aromatic. I ordered their famed fried chicken, which came with mashed potatoes and gravy, and biscuits. The chicken was cooked perfectly, and the breading was nice and crunchy and flaked off (but in a good way). The flavor of the breading was not to our liking, though.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We also ordered the Special of the Day ribs. They came with two styles of bbq sauce on the side (Kansas City and Texas style). The ribs were good but not great. They were a bit dry, since they did not have any sauce on them. We would have liked them better if they were more flavorful without solely relying on the bbq sauces on the side. The coleslaw that came with the ribs was not our liking, but I think that just boils down to preference because there was nothing wrong with heir proportions, freshness, or being over-dressed. The French fries we ordered were good, and the homemade ketchup was a nice touch. We finished with the strawberry-rhubarb cobbler with vanilla ice cream on the side. The cobbler was good — not overly sweet, and the crust was perfect. It went nicely with the ice cream. Overall, we would return but would try different main dishes and would like to relax in their lounge. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/nicolette-schumacher125x125.jpg\" alt=\"Nicolette Schumacher\" title=\"Nicolette Schumacher\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicolette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Grad Student and Sales Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caffe La Scala\u003cbr>\n\u003cstrong>Reviewed 1300 on Fillmore:\u003c/strong> Tuesday, May 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We arrived to find easy quick parking in a reasonably priced garage. We walked into a beautiful restaurant with a very classy décor. It felt like the usual Fillmore jazz lounge with ample seating. The tables, décor, and place settings all lived up to my expectations as a classy and sophisticated place I could take potential clients or find myself at on a second date. The beautiful restaurant was sadly tarnished by one thing: a very loud band. On a Tuesday night, this just didn’t fit for us. We work long grueling hours on top of grad school at night, and we wanted to enjoy a good meal along with each other’s company. That was nearly impossible with the loud banging of the band. They tried to seat us in front of the band, and my date politely asked if we could be moved. They obliged, but didn’t seem happy about it. Once we were seated, the menu didn’t disappoint. We had a friendly server who recommended a good Chardonnay. The food was good, but it wasn’t amazing. What really bothers me is that a place like this should let the food shine on its own. \u003c/p>\n\u003cp>The band felt gimmicky to us and really out of place on a Tuesday. It felt like we had landed in an airport after-hours club or casino in Vegas with a buffet line around the corner. It would have been nice if it was a pleasant piano or something more low key, but this was extraordinarily loud. We could not hear our server, nor could we hear each other. We couldn’t even have conversation the entire meal. We politely asked the manager if they could lower the speaker volume. She said yes, but was a bit rude, and 5 minutes after we asked, a man walked out with trumpet, and the music became even louder. We started with the fried oysters. I don’t even like oysters, but the golden brown cornmeal crusted oysters were delicious, and the hint of spice in the accompanied dipping sauce complimented them perfectly. The endive salad was nothing to write home about, other than the sweet pecans. We also had pork belly slathered with an over easy egg. You can put an over easy egg on anything, and I will die for it. It was very decadent and savory at the same time. A great way to start the meal. Unfortunately the entrees weren’t the stars of the night. The rib-eye steak was tasty; each bite melted in your mouth and my date devoured it. However, my fried chicken was cooked perfectly, yet had a strange spice that made it taste off. I couldn’t tell if I was eating southern gourmet or Indian food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We had a side of mashed potatoes, which I enjoyed but my date felt they had no flavor and he was disappointed. The truffle mac and cheese was saved for last as mac and cheese can make any meal amazing. It’s hard to find really good mac and cheese, and this delivered. It had the perfect hint of truffle oil for a rustic nutty flavor. There was just enough cheese and cream to make it rich and indulgent without being too heavy. We also shared a side of green beans, which were nice. They were cooked well, but weren’t amazing — just a decent bowl of beans. Overall the meal was OK, but there was nothing I would order again, and the music overshadowed everything. We shared beignets for dessert, and they seemed to have no flavor. They weren’t sweet and were very dry. They were served with a lovely refreshing “coffee soda.” It was my favorite part of the entire meal. I could have that in a large glass with a side of whipped cream and be happy for the evening. It was sweet, and had a hint of chocolate, Coca Cola, and coffee to it. I couldn’t get enough. With a generous tip and tax the meal came to a total of a little over $100. We ordered more than normal because we were so excited to try everything, but I felt it was a good deal for a night in the city. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Eric:\u003c/strong> \"My wife had the boneless short ribs, which is my favorite dish.\"\u003cbr />\r\n\u003cstrong>Roger:\u003c/strong> \"I ordered their famed fried chicken - the chicken was cooked perfectly, and the breading was nice and crunchy and flaked off but the flavor of the breading was not to our liking.\"\u003cbr />\r\n\u003cstrong>Nicolette:\u003c/strong> \" It’s hard to find really good mac and cheese, and this delivered.\"",
"status": "publish",
"parent": 0,
"modified": 1725580776,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 1560
},
"headData": {
"title": "1300 on Fillmore: Reviews | KQED",
"description": "Eric: "My wife had the boneless short ribs, which is my favorite dish."\r\nRoger: "I ordered their famed fried chicken - the chicken was cooked perfectly, and the breading was nice and crunchy and flaked off but the flavor of the breading was not to our liking."\r\nNicolette: " It’s hard to find really good mac and cheese, and this delivered."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "1300 on Fillmore: Reviews",
"datePublished": "2012-09-19T20:59:54-07:00",
"dateModified": "2024-09-05T16:59:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7281/1300-on-fillmore-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp707iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>1300 on Fillmore: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7259\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">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/cp707iPod.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/eric-scales125x125.jpg\" alt=\"Eric Scales\" title=\"Eric Scales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1300 on Fillmore\u003cbr>\n\u003cstrong>Reviewed 1300 on Fillmore:\u003c/strong> Friday, May 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n1300 Fillmore is a hip and jazzy restaurant that feels like a supper club. Even though I have been about a dozen times over the last five years each time is better than the last. On this trip my wife and I went for a Friday night dinner. As normal, I started with a Sidecar from the bar before we looked at the menu. I began with the barbequed shrimp with creamy grits. This was the first time I had this dish, and it was fantastic. The shrimp was succulent, and the creamy grits were smooth on my palate. The dish came in a shallow bowl and was covered with a very savory sauce that made me want to sop up the remains with bread. Even my wife kept spooning out the sauce to taste. \u003c/p>\n\u003cp>Next I had the Black Skillet Fried Chicken and even though the menu said, “Please allow 20 minutes to prepare,” it came out in far less time. The chicken was excellent. There were three big pieces that I could not finish. The amazing thing was that the pieces were boneless and could have easily fed two people. The medium thickness crust of the chicken was unique and had some spices that I could not identify but was very good. It is probably the only time I have eaten fried chicken with a knife and fork instead of my hands, partly because the pieces cut so easily and because the venue makes you want to keep it upscale and refined. My wife had the boneless short ribs, which is my favorite dish. It comes on top of horseradish chive mashed potatoes with just a little bit of extra sauce dripping off the short ribs. The sweetness of the maple syrup-braised ribs together with the slight bite of the horseradish made for a perfect pairing. The forks cut through the beef as easy as the mashed potatoes. For dessert we split the bourbon pecan pie that was traditional pecan pie made to an individual serving laid on a smooth and silky ribbon of chocolate bourbon sauce.\u003c/p>\n\u003cp>At about 8:30 on Friday nights, they feature live music in the lounge so after dinner, though we were quite full, we made it over to the lounge and had a few more drinks while we listened to a great three-piece band that had a fantastic female singer. They were smooth and soulful, which was just about right for 1300 on Fillmore. We plan to go back another dozen times and hope to hit the Gospel brunch at some point. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/roger-kubein125x125.jpg\" alt=\"Roger Kubein\" title=\"Roger Kubein\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Immigration Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lers Ros\u003cbr>\n\u003cstrong>Reviewed 1300 on Fillmore:\u003c/strong> Saturday, May 12, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nService was very warm, friendly, and efficient. Staff was confident in their food and beverage recommendations, and they seemed to take pride in the food. I would give the wait staff a 10 in service. The young lady at the door could be a bit more friendly and professional. The cocktails were excellent. I ordered an Old Fashioned, which was done very well, and my wife (on the recommendation of staff) ordered a pear-flavored cocktail, which was well balanced and aromatic. I ordered their famed fried chicken, which came with mashed potatoes and gravy, and biscuits. The chicken was cooked perfectly, and the breading was nice and crunchy and flaked off (but in a good way). The flavor of the breading was not to our liking, though.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We also ordered the Special of the Day ribs. They came with two styles of bbq sauce on the side (Kansas City and Texas style). The ribs were good but not great. They were a bit dry, since they did not have any sauce on them. We would have liked them better if they were more flavorful without solely relying on the bbq sauces on the side. The coleslaw that came with the ribs was not our liking, but I think that just boils down to preference because there was nothing wrong with heir proportions, freshness, or being over-dressed. The French fries we ordered were good, and the homemade ketchup was a nice touch. We finished with the strawberry-rhubarb cobbler with vanilla ice cream on the side. The cobbler was good — not overly sweet, and the crust was perfect. It went nicely with the ice cream. Overall, we would return but would try different main dishes and would like to relax in their lounge. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/nicolette-schumacher125x125.jpg\" alt=\"Nicolette Schumacher\" title=\"Nicolette Schumacher\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicolette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Grad Student and Sales Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caffe La Scala\u003cbr>\n\u003cstrong>Reviewed 1300 on Fillmore:\u003c/strong> Tuesday, May 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We arrived to find easy quick parking in a reasonably priced garage. We walked into a beautiful restaurant with a very classy décor. It felt like the usual Fillmore jazz lounge with ample seating. The tables, décor, and place settings all lived up to my expectations as a classy and sophisticated place I could take potential clients or find myself at on a second date. The beautiful restaurant was sadly tarnished by one thing: a very loud band. On a Tuesday night, this just didn’t fit for us. We work long grueling hours on top of grad school at night, and we wanted to enjoy a good meal along with each other’s company. That was nearly impossible with the loud banging of the band. They tried to seat us in front of the band, and my date politely asked if we could be moved. They obliged, but didn’t seem happy about it. Once we were seated, the menu didn’t disappoint. We had a friendly server who recommended a good Chardonnay. The food was good, but it wasn’t amazing. What really bothers me is that a place like this should let the food shine on its own. \u003c/p>\n\u003cp>The band felt gimmicky to us and really out of place on a Tuesday. It felt like we had landed in an airport after-hours club or casino in Vegas with a buffet line around the corner. It would have been nice if it was a pleasant piano or something more low key, but this was extraordinarily loud. We could not hear our server, nor could we hear each other. We couldn’t even have conversation the entire meal. We politely asked the manager if they could lower the speaker volume. She said yes, but was a bit rude, and 5 minutes after we asked, a man walked out with trumpet, and the music became even louder. We started with the fried oysters. I don’t even like oysters, but the golden brown cornmeal crusted oysters were delicious, and the hint of spice in the accompanied dipping sauce complimented them perfectly. The endive salad was nothing to write home about, other than the sweet pecans. We also had pork belly slathered with an over easy egg. You can put an over easy egg on anything, and I will die for it. It was very decadent and savory at the same time. A great way to start the meal. Unfortunately the entrees weren’t the stars of the night. The rib-eye steak was tasty; each bite melted in your mouth and my date devoured it. However, my fried chicken was cooked perfectly, yet had a strange spice that made it taste off. I couldn’t tell if I was eating southern gourmet or Indian food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We had a side of mashed potatoes, which I enjoyed but my date felt they had no flavor and he was disappointed. The truffle mac and cheese was saved for last as mac and cheese can make any meal amazing. It’s hard to find really good mac and cheese, and this delivered. It had the perfect hint of truffle oil for a rustic nutty flavor. There was just enough cheese and cream to make it rich and indulgent without being too heavy. We also shared a side of green beans, which were nice. They were cooked well, but weren’t amazing — just a decent bowl of beans. Overall the meal was OK, but there was nothing I would order again, and the music overshadowed everything. We shared beignets for dessert, and they seemed to have no flavor. They weren’t sweet and were very dry. They were served with a lovely refreshing “coffee soda.” It was my favorite part of the entire meal. I could have that in a large glass with a side of whipped cream and be happy for the evening. It was sweet, and had a hint of chocolate, Coca Cola, and coffee to it. I couldn’t get enough. With a generous tip and tax the meal came to a total of a little over $100. We ordered more than normal because we were so excited to try everything, but I felt it was a good deal for a night in the city. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7281/1300-on-fillmore-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_8068"
],
"label": "checkplease_9339"
},
"checkplease_7120": {
"type": "posts",
"id": "checkplease_7120",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7120",
"score": null,
"sort": [
1347507174000
]
},
"guestAuthors": [],
"slug": "phnom-penh-house-reviews",
"title": "Phnom Penh House: Reviews",
"publishDate": 1347507174,
"format": "aside",
"headTitle": "Phnom Penh House: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Phnom Penh House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7133\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOh, Phnom Penh House. You’ve been a staple in my life for over two decades, and I will continue to visit you and eat your delicious food until one of us ceases to exist, and at the rate you’re opening new locations, well, I know where my great-great-grandchildren will go for Cambodian food in the Bay Area.\u003c/p>\n\u003cp>The staff knows my family from our frequent patronage and remembers our quirks—for example, they offered my Dad a pen when we sat down because they know he likes to make notes when we’re all ordering, because we usually order a LOT. \u003c/p>\n\u003cp>We have staple dishes, like the eggplant with pork, fried calamari, charbroiled chicken, and pan-fried noodles (which I used to daydream about with startling vividness when I was a child) and the swing items, like the garlic and basil salmon, Cambodian crepe, prahok katis (spicy ground pork with coconut milk served with fresh vegetables), and string beans with tofu. This visit, we ordered everything. And it was amazing. I’ve been on such a crunchy vegetable kick lately—raw, blanched, pickled, etc—so the prahok katis felt like the most perfect dish imaginable. The cabbage and cucumbers compliment the ground pork, which is spicy and warm and perfectly exemplifies that whole “umami” flavor. The incredible charbroiled chicken also comes with a side of my favorite pickled vegetables in the world. Growing up, I never enjoyed eggplant (I’m very particular when it comes to textures, and I couldn’t comprehend the awesomeness of eggplant until I was in my 20s), but now it’s one of my favorite things to order. We used to always get susa, a gelatinous dessert made from seaweed and flour, but they don’t have it anymore, which was a little disappointing, but it’s difficult to be too sad when you’re eating fried bananas and ice cream. The portions are gigantic and we easily fed 5 people for about $20 each, and we still had a ton of leftovers (which didn’t last long). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s super comfortable—very casual and clean with pretty decorations, like photos of traditional dancers and a frieze of Angkor Wat above the wainscoting, complete with raised trees and tiny hollows for doors and windows. I saw a little kid at another table stick his fingers into the miniature doorway above him, and remembered how I used to gaze at the relief when I was younger and daydream about what it must look like inside the real building. \u003c/p>\n\u003cp>It’s an excellent place to bring coworkers, kids, or a low-key date (their newest location in Alameda, Angkor Grill, is where you’d want to bring a fancier date). Phnom Penh House has been owned and run for almost 30 years by the Do family, who fled Cambodia while it was under Khmer Rouge rule, and they now have three restaurants in the East Bay. A Cambodian-American friend of mine (with extremely high standards) once told me that the food is deliciously authentic and similar to what his parents cooked at home. \u003c/p>\n\u003cp>Plus, it’s about three blocks away from BART, or if you get there early enough (which you should; it gets crowded after 6:30), parking is never a problem.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was both curious and excited at the prospect of trying Phnom Penh House, having no knowledge of or experience with Cambodian cuisine. Now, if I were to return for another meal, I would know what to expect: a clean, cozy space offering prompt, friendly service that unfortunately doesn’t quite make up for the sometimes lackluster food.\u003c/p>\n\u003cp>Despite its inherent novelty (you could count the Cambodian restaurants in the Bay Area on one hand), Phnom Penh House is fairly unassuming, located on a quiet Chinatown street corner. Once inside, however, we found the service friendly, helpful and remarkably attentive. \u003c/p>\n\u003cp>We were seated immediately, as it was early and the restaurant still more than half-empty, though by the time we left every seat was full. Servers were perpetually topping off our glasses, pouring from water pitchers filled with ice (win) and sliced oranges (double win). Our server smiled the whole time and, when asked, was happy to make a few recommendations, something we appreciated as first-time diners.\u003c/p>\n\u003cp>Once the food arrived, however, I began wondering if we would have been better off making our own selections. The spring rolls were pleasantly crispy and light, but the filling seemed under-seasoned, the accompanying “house sauce” a bit anemic. The pan-fried noodles, with their orange hue and mildly tangy, sweet-sour flavor, were like a watered-down version of pad Thai. \u003c/p>\n\u003cp>The poached salmon in garlic basil wine sauce was more flavorful thanks to a savory brown gravy enhanced by black mushrooms and complemented nicely by fresh basil. However, the dish arrived lukewarm, which I consider an even worse offense than improper seasoning; moreover, it seemed particularly egregious given that the dining room was still far from busy at that point. \u003c/p>\n\u003cp>The kitchen, however, did earn some redemption with a couple very tasty dishes. The charbroiled beef skewers were garlicky and richly beefy, with a dark, caramel sweetness that beautifully complemented the smoky grilled flavor. The deep-fried stuffed chicken wings were also good, each wing boasting an ephemeral crispy skin and a well-spiced filling with an assertive kick of lemongrass. \u003c/p>\n\u003cp>Overall, it was a decent meal for a decent price but if you don’t live in the area, it’s hardly worth a special trip. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Thursday, April 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPhnom Penh House is an incredible find! Joining friends from Alameda, we visited this Cambodian restaurant on the edge of Oakland’s Chinatown and while the location is quite unassuming, the small crowd gathering showed just how popular a destination it is. We had no wait in getting seated and rather enjoyed dining near the owner’s family who were using the back tables and allowed their kids to run around helping themselves making the place feel determinedly homey. \u003c/p>\n\u003cp>The food is incredible. Everything smells, looks and tastes fresh, and is perfectly seasoned to add flavor rather than overwhelm. The Chicken Soup had lime juice added in, making each spoonful burst. The Charbroiled Chicken was juicy and, unlike similar restaurants, was made up entirely of dark meat. And the Chicken Curry was remarkable in how the eggplant and the potatoes were both cooked to an optimal tenderness — they must cook them separate or time the cooking — delicious. And the dessert — yes, “the” dessert as they only offer one option — is an unbelievably mouth watering deep friend banana that has a light, crispy batter with sesame seeds and served with ice cream. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The atmosphere is basic. A few attempts at creating ambience had been made and were appreciated, but overall, the place felt a bit neglected. Thankfully, the food more than makes up for this. The service was friendly and attentive — at one point the grandfather came over to inspect our work on our dessert, nodding his approval. And the food seemed to stream out endlessly leaving us unable to finish one course before more dishes arrived… but we managed, and never felt rushed to leave. Of course the big shock was the bill, how we could eat so much for so little doesn’t make sense! Even if the parking in the area is a challenge, I can’t wait to go back!\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Becky:\u003c/strong> \"The incredible charbroiled chicken also comes with a side of my favorite pickled vegetables in the world.\" \r\n\u003cstrong>Garrett:\u003c/strong> \"The charbroiled beef skewers were garlicky and richly beefy, with a dark, caramel sweetness that beautifully complemented the smoky grilled flavor.\"\r\n\u003cstrong>Salvatore:\u003c/strong> \"The food is incredible. Everything smells, looks and tastes fresh, and is perfectly seasoned to add flavor rather than overwhelm.\"",
"status": "publish",
"parent": 0,
"modified": 1725580783,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 20,
"wordCount": 1377
},
"headData": {
"title": "Phnom Penh House: Reviews | KQED",
"description": "Becky: "The incredible charbroiled chicken also comes with a side of my favorite pickled vegetables in the world." \r\nGarrett: "The charbroiled beef skewers were garlicky and richly beefy, with a dark, caramel sweetness that beautifully complemented the smoky grilled flavor."\r\nSalvatore: "The food is incredible. Everything smells, looks and tastes fresh, and is perfectly seasoned to add flavor rather than overwhelm."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Phnom Penh House: Reviews",
"datePublished": "2012-09-12T20:32:54-07:00",
"dateModified": "2024-09-05T16:59:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7120/phnom-penh-house-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp706iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Phnom Penh House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7133\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOh, Phnom Penh House. You’ve been a staple in my life for over two decades, and I will continue to visit you and eat your delicious food until one of us ceases to exist, and at the rate you’re opening new locations, well, I know where my great-great-grandchildren will go for Cambodian food in the Bay Area.\u003c/p>\n\u003cp>The staff knows my family from our frequent patronage and remembers our quirks—for example, they offered my Dad a pen when we sat down because they know he likes to make notes when we’re all ordering, because we usually order a LOT. \u003c/p>\n\u003cp>We have staple dishes, like the eggplant with pork, fried calamari, charbroiled chicken, and pan-fried noodles (which I used to daydream about with startling vividness when I was a child) and the swing items, like the garlic and basil salmon, Cambodian crepe, prahok katis (spicy ground pork with coconut milk served with fresh vegetables), and string beans with tofu. This visit, we ordered everything. And it was amazing. I’ve been on such a crunchy vegetable kick lately—raw, blanched, pickled, etc—so the prahok katis felt like the most perfect dish imaginable. The cabbage and cucumbers compliment the ground pork, which is spicy and warm and perfectly exemplifies that whole “umami” flavor. The incredible charbroiled chicken also comes with a side of my favorite pickled vegetables in the world. Growing up, I never enjoyed eggplant (I’m very particular when it comes to textures, and I couldn’t comprehend the awesomeness of eggplant until I was in my 20s), but now it’s one of my favorite things to order. We used to always get susa, a gelatinous dessert made from seaweed and flour, but they don’t have it anymore, which was a little disappointing, but it’s difficult to be too sad when you’re eating fried bananas and ice cream. The portions are gigantic and we easily fed 5 people for about $20 each, and we still had a ton of leftovers (which didn’t last long). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s super comfortable—very casual and clean with pretty decorations, like photos of traditional dancers and a frieze of Angkor Wat above the wainscoting, complete with raised trees and tiny hollows for doors and windows. I saw a little kid at another table stick his fingers into the miniature doorway above him, and remembered how I used to gaze at the relief when I was younger and daydream about what it must look like inside the real building. \u003c/p>\n\u003cp>It’s an excellent place to bring coworkers, kids, or a low-key date (their newest location in Alameda, Angkor Grill, is where you’d want to bring a fancier date). Phnom Penh House has been owned and run for almost 30 years by the Do family, who fled Cambodia while it was under Khmer Rouge rule, and they now have three restaurants in the East Bay. A Cambodian-American friend of mine (with extremely high standards) once told me that the food is deliciously authentic and similar to what his parents cooked at home. \u003c/p>\n\u003cp>Plus, it’s about three blocks away from BART, or if you get there early enough (which you should; it gets crowded after 6:30), parking is never a problem.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was both curious and excited at the prospect of trying Phnom Penh House, having no knowledge of or experience with Cambodian cuisine. Now, if I were to return for another meal, I would know what to expect: a clean, cozy space offering prompt, friendly service that unfortunately doesn’t quite make up for the sometimes lackluster food.\u003c/p>\n\u003cp>Despite its inherent novelty (you could count the Cambodian restaurants in the Bay Area on one hand), Phnom Penh House is fairly unassuming, located on a quiet Chinatown street corner. Once inside, however, we found the service friendly, helpful and remarkably attentive. \u003c/p>\n\u003cp>We were seated immediately, as it was early and the restaurant still more than half-empty, though by the time we left every seat was full. Servers were perpetually topping off our glasses, pouring from water pitchers filled with ice (win) and sliced oranges (double win). Our server smiled the whole time and, when asked, was happy to make a few recommendations, something we appreciated as first-time diners.\u003c/p>\n\u003cp>Once the food arrived, however, I began wondering if we would have been better off making our own selections. The spring rolls were pleasantly crispy and light, but the filling seemed under-seasoned, the accompanying “house sauce” a bit anemic. The pan-fried noodles, with their orange hue and mildly tangy, sweet-sour flavor, were like a watered-down version of pad Thai. \u003c/p>\n\u003cp>The poached salmon in garlic basil wine sauce was more flavorful thanks to a savory brown gravy enhanced by black mushrooms and complemented nicely by fresh basil. However, the dish arrived lukewarm, which I consider an even worse offense than improper seasoning; moreover, it seemed particularly egregious given that the dining room was still far from busy at that point. \u003c/p>\n\u003cp>The kitchen, however, did earn some redemption with a couple very tasty dishes. The charbroiled beef skewers were garlicky and richly beefy, with a dark, caramel sweetness that beautifully complemented the smoky grilled flavor. The deep-fried stuffed chicken wings were also good, each wing boasting an ephemeral crispy skin and a well-spiced filling with an assertive kick of lemongrass. \u003c/p>\n\u003cp>Overall, it was a decent meal for a decent price but if you don’t live in the area, it’s hardly worth a special trip. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Thursday, April 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPhnom Penh House is an incredible find! Joining friends from Alameda, we visited this Cambodian restaurant on the edge of Oakland’s Chinatown and while the location is quite unassuming, the small crowd gathering showed just how popular a destination it is. We had no wait in getting seated and rather enjoyed dining near the owner’s family who were using the back tables and allowed their kids to run around helping themselves making the place feel determinedly homey. \u003c/p>\n\u003cp>The food is incredible. Everything smells, looks and tastes fresh, and is perfectly seasoned to add flavor rather than overwhelm. The Chicken Soup had lime juice added in, making each spoonful burst. The Charbroiled Chicken was juicy and, unlike similar restaurants, was made up entirely of dark meat. And the Chicken Curry was remarkable in how the eggplant and the potatoes were both cooked to an optimal tenderness — they must cook them separate or time the cooking — delicious. And the dessert — yes, “the” dessert as they only offer one option — is an unbelievably mouth watering deep friend banana that has a light, crispy batter with sesame seeds and served with ice cream. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere is basic. A few attempts at creating ambience had been made and were appreciated, but overall, the place felt a bit neglected. Thankfully, the food more than makes up for this. The service was friendly and attentive — at one point the grandfather came over to inspect our work on our dessert, nodding his approval. And the food seemed to stream out endlessly leaving us unable to finish one course before more dishes arrived… but we managed, and never felt rushed to leave. Of course the big shock was the bill, how we could eat so much for so little doesn’t make sense! Even if the parking in the area is a challenge, I can’t wait to go back!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7120/phnom-penh-house-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8062"
],
"label": "checkplease_9339"
},
"checkplease_7127": {
"type": "posts",
"id": "checkplease_7127",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7127",
"score": null,
"sort": [
1347507129000
]
},
"guestAuthors": [],
"slug": "pho-vi-hoa-reviews",
"title": "Pho Vi Hoa: Reviews",
"publishDate": 1347507129,
"format": "aside",
"headTitle": "Pho Vi Hoa: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Pho Vi Hoa: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7139\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Pho Vi Hoa:\u003c/strong> Thursday, April 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAfter having eating dozens of lunches at Pho Vi Hoa—usually packed during the daily noontime rush—going for dinner was almost like dining at a completely different (and much less crowded) restaurant. Servers smiled and made eye contact, were patient while we perused the menu, and weren’t rushing around the dining room at breakneck speed as they typically are at lunch. \u003c/p>\n\u003cp>The food, however, was the same as always: fresh, flavorful and well-executed. The shrimp and pork spring rolls are a beautiful study in contrasts, in terms of both flavor and texture. Unctuous rice paper wrappers and soft vermicelli noodles mingle with crisp lettuce and mung bean sprouts while the bright flavors of fresh Thai basil and mint play beautifully with the creamy and earthy-sweet peanut dipping sauce. Equally successful are the deep-fried egg rolls, which feature a crispy wrapper that shatters under your teeth, a meaty, savory filling of shrimp, ground pork and glass noodles, and a salty, citrusy nuoc cham dipping sauce that lends a nice, bright acidity.\u003c/p>\n\u003cp>The star dish, however, is and always will be the beef pho. Thin rice noodles, sliced onions, and a variety of cuts of beef swim happily in a rich, salty, aromatic broth that derives its complex flavor from beef bones, star anise and other spices simmered for hours. This is real Vietnamese comfort food, like a Southeast Asian take on grandma’s chicken noodle soup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lastly, if you are a fan of Thai iced tea, the version they serve at Pho Vi Hoa is not to be missed. It is cold and refreshing as a beverage, though it might just be rich enough to double as a dessert. The opaque pumpkin-colored liquid is sweet, creamy, complex and almost chocolaty in its earthiness. I do consider myself a connoisseur, and this is hands-down the best Thai iced tea I’ve ever had. \u003c/p>\n\u003cp>In short, don’t come expecting white linen tablecloths and sophisticated atmosphere. But if you want a taste of some great Vietnamese food in a clean, efficient space offering speedy service and affordable prices, Pho Vi Hoa will not disappoint.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Pho Vi Hoa:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Vietnamese food, which is lucky for me, because there are (at least) three excellent Vietnamese restaurants within walking distance of my house. I was looking forward to trying something new, especially because it meant a mini-adventure down the Peninsula. Pho Vi Hoa is in a little strip mall with plentiful parking on a Sunday night.\u003c/p>\n\u003cp>We started our dinner with the spring rolls. I liked the peanut sauce, but the rolls were boring. I’d hoped the “vegetables” promised in the menu would have included more than bean sprouts and lettuce—like mint, at least. \u003c/p>\n\u003cp>Next, we had the excellent papaya salad: my favorite dish of the whole night. The dressing was a little sweet and tangy, the vegetables were crunchy, and this time, the mint quotient was definitely filled. The dish was huge; we had enough left over for two servings the next day.\u003c/p>\n\u003cp>Then our pho arrived. All the food came out pretty quickly, which was great, but the empty dishes were starting to pile up. I expected our server to take the empty spring roll plate when he dropped off our soups, but he disappeared quickly and I had to call after him as he was leaving a nearby table.\u003c/p>\n\u003cp>The pho was decent. I had the eye of round steak and meatball combination; the broth was hearty and flavorful, and the bean sprouts were fresh, but I didn’t like the grey and rubbery well-done steak. I also missed the experience of watching really rare cuts of beef cook in the broth. My boyfriend ordered the eye of round steak and well-done flank pho, which was advertised in the menu as being slightly fattier than what I ordered, but one of his pieces of meat was entirely fat, therefore inedible. He said he didn’t mind, but I would have. \u003c/p>\n\u003cp>I knew we were to pay at the register, but I just couldn’t figure out how we were supposed to get the check. Would our server drop it off, like he did for another table? Or should we go directly to the register? I tried to catch the eye of any server walking past, but no one seemed to notice. Someone brought us to-go containers for our leftovers and asked if we were ready for the check, but then never returned. I hovered around the table until I saw another guest approach the register empty-handed and then pull out his wallet.\u003c/p>\n\u003cp>If you avoid the fattier cuts of meat, Pho Vi Hoa is healthy and cheap, and definitely a place I’d go for a quick lunch or dinner if I were in the immediate area. I don’t see myself going back under any other circumstances. Nothing was overtly bad, but the whole experience was just… meh. I’d rather stick to my neighborhood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Pho Vi Hoa:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPho Vi Hoa was my first reason to visit Los Altos, and so I took a friend who’d been born and raised nearby. She was surprised by my restaurant choice given the vast array of similar restaurants nearby and even more “popular” ones on Castro Street. But the place was packed and lively and we took that as a good sign.\u003c/p>\n\u003cp>First impressions were that it is an informal, but nicer-than-normal, Pho restaurant with carpeting, booths, and cushioned chairs. The wall art gave the impression of an economy hotel on the interstate, and I noted the standard Feng Shui tools by the register, the buddha and money frog, had a layer of dust on them and that the frog was facing the wrong way. The tall ceiling and crowded tables make for a loud environment, but not more so than any other Pho place I’ve been. \u003c/p>\n\u003cp>Our waitress was friendly and patient and good at describing different choices with warnings: “very large,” “very sweet”…unfortunately the rest of the servers who came by were indifferent at best, bordering on rude. One curiosity, and maybe our mistake as we ordered all of our meal at once, but they brought out our dessert first, and then the soup and then some time after, the appetizer.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu offers a lot of choices, and I like that they offer lean meat as well as regular for the Pho. I have Pho about once a week, and perhaps I’m used to my standard place, but I found this one a bit on the salty side, and the chicken strangely dry, as though it had be roasted rather than soaked in a broth. And while I’m not a regular to Los Altos and restaurant prices there, I thought the Pho was a little on the pricey side. The papaya salad was delicious and fresh, and the red bean and coconut milk was just sweet enough to make a perfect ending to our meal. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Garrett:\u003c/strong> \"The star dish, however, is and always will be the beef pho.\"\r\n\u003cstrong>Becky:\u003c/strong> \"If you avoid the fattier cuts of meat, Pho Vi Hoa is healthy and cheap, and definitely a place I'd go for a quick lunch or dinner if I were in the immediate area.\"\r\n\u003cstrong>Salvatore:\u003c/strong> \"I have Pho about once a week, and perhaps I’m used to my standard place, but I found this one a bit on the salty side, and the chicken strangely dry, as though it had be roasted rather than soaked in a broth.\"\r\n",
"status": "publish",
"parent": 0,
"modified": 1725580786,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 20,
"wordCount": 1293
},
"headData": {
"title": "Pho Vi Hoa: Reviews | KQED",
"description": "Garrett: "The star dish, however, is and always will be the beef pho."\r\nBecky: "If you avoid the fattier cuts of meat, Pho Vi Hoa is healthy and cheap, and definitely a place I'd go for a quick lunch or dinner if I were in the immediate area."\r\nSalvatore: "I have Pho about once a week, and perhaps I’m used to my standard place, but I found this one a bit on the salty side, and the chicken strangely dry, as though it had be roasted rather than soaked in a broth."\r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pho Vi Hoa: Reviews",
"datePublished": "2012-09-12T20:32:09-07:00",
"dateModified": "2024-09-05T16:59:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7127/pho-vi-hoa-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp706iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pho Vi Hoa: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7139\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Pho Vi Hoa:\u003c/strong> Thursday, April 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAfter having eating dozens of lunches at Pho Vi Hoa—usually packed during the daily noontime rush—going for dinner was almost like dining at a completely different (and much less crowded) restaurant. Servers smiled and made eye contact, were patient while we perused the menu, and weren’t rushing around the dining room at breakneck speed as they typically are at lunch. \u003c/p>\n\u003cp>The food, however, was the same as always: fresh, flavorful and well-executed. The shrimp and pork spring rolls are a beautiful study in contrasts, in terms of both flavor and texture. Unctuous rice paper wrappers and soft vermicelli noodles mingle with crisp lettuce and mung bean sprouts while the bright flavors of fresh Thai basil and mint play beautifully with the creamy and earthy-sweet peanut dipping sauce. Equally successful are the deep-fried egg rolls, which feature a crispy wrapper that shatters under your teeth, a meaty, savory filling of shrimp, ground pork and glass noodles, and a salty, citrusy nuoc cham dipping sauce that lends a nice, bright acidity.\u003c/p>\n\u003cp>The star dish, however, is and always will be the beef pho. Thin rice noodles, sliced onions, and a variety of cuts of beef swim happily in a rich, salty, aromatic broth that derives its complex flavor from beef bones, star anise and other spices simmered for hours. This is real Vietnamese comfort food, like a Southeast Asian take on grandma’s chicken noodle soup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lastly, if you are a fan of Thai iced tea, the version they serve at Pho Vi Hoa is not to be missed. It is cold and refreshing as a beverage, though it might just be rich enough to double as a dessert. The opaque pumpkin-colored liquid is sweet, creamy, complex and almost chocolaty in its earthiness. I do consider myself a connoisseur, and this is hands-down the best Thai iced tea I’ve ever had. \u003c/p>\n\u003cp>In short, don’t come expecting white linen tablecloths and sophisticated atmosphere. But if you want a taste of some great Vietnamese food in a clean, efficient space offering speedy service and affordable prices, Pho Vi Hoa will not disappoint.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Pho Vi Hoa:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Vietnamese food, which is lucky for me, because there are (at least) three excellent Vietnamese restaurants within walking distance of my house. I was looking forward to trying something new, especially because it meant a mini-adventure down the Peninsula. Pho Vi Hoa is in a little strip mall with plentiful parking on a Sunday night.\u003c/p>\n\u003cp>We started our dinner with the spring rolls. I liked the peanut sauce, but the rolls were boring. I’d hoped the “vegetables” promised in the menu would have included more than bean sprouts and lettuce—like mint, at least. \u003c/p>\n\u003cp>Next, we had the excellent papaya salad: my favorite dish of the whole night. The dressing was a little sweet and tangy, the vegetables were crunchy, and this time, the mint quotient was definitely filled. The dish was huge; we had enough left over for two servings the next day.\u003c/p>\n\u003cp>Then our pho arrived. All the food came out pretty quickly, which was great, but the empty dishes were starting to pile up. I expected our server to take the empty spring roll plate when he dropped off our soups, but he disappeared quickly and I had to call after him as he was leaving a nearby table.\u003c/p>\n\u003cp>The pho was decent. I had the eye of round steak and meatball combination; the broth was hearty and flavorful, and the bean sprouts were fresh, but I didn’t like the grey and rubbery well-done steak. I also missed the experience of watching really rare cuts of beef cook in the broth. My boyfriend ordered the eye of round steak and well-done flank pho, which was advertised in the menu as being slightly fattier than what I ordered, but one of his pieces of meat was entirely fat, therefore inedible. He said he didn’t mind, but I would have. \u003c/p>\n\u003cp>I knew we were to pay at the register, but I just couldn’t figure out how we were supposed to get the check. Would our server drop it off, like he did for another table? Or should we go directly to the register? I tried to catch the eye of any server walking past, but no one seemed to notice. Someone brought us to-go containers for our leftovers and asked if we were ready for the check, but then never returned. I hovered around the table until I saw another guest approach the register empty-handed and then pull out his wallet.\u003c/p>\n\u003cp>If you avoid the fattier cuts of meat, Pho Vi Hoa is healthy and cheap, and definitely a place I’d go for a quick lunch or dinner if I were in the immediate area. I don’t see myself going back under any other circumstances. Nothing was overtly bad, but the whole experience was just… meh. I’d rather stick to my neighborhood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Pho Vi Hoa:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPho Vi Hoa was my first reason to visit Los Altos, and so I took a friend who’d been born and raised nearby. She was surprised by my restaurant choice given the vast array of similar restaurants nearby and even more “popular” ones on Castro Street. But the place was packed and lively and we took that as a good sign.\u003c/p>\n\u003cp>First impressions were that it is an informal, but nicer-than-normal, Pho restaurant with carpeting, booths, and cushioned chairs. The wall art gave the impression of an economy hotel on the interstate, and I noted the standard Feng Shui tools by the register, the buddha and money frog, had a layer of dust on them and that the frog was facing the wrong way. The tall ceiling and crowded tables make for a loud environment, but not more so than any other Pho place I’ve been. \u003c/p>\n\u003cp>Our waitress was friendly and patient and good at describing different choices with warnings: “very large,” “very sweet”…unfortunately the rest of the servers who came by were indifferent at best, bordering on rude. One curiosity, and maybe our mistake as we ordered all of our meal at once, but they brought out our dessert first, and then the soup and then some time after, the appetizer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu offers a lot of choices, and I like that they offer lean meat as well as regular for the Pho. I have Pho about once a week, and perhaps I’m used to my standard place, but I found this one a bit on the salty side, and the chicken strangely dry, as though it had be roasted rather than soaked in a broth. And while I’m not a regular to Los Altos and restaurant prices there, I thought the Pho was a little on the pricey side. The papaya salad was delicious and fresh, and the red bean and coconut milk was just sweet enough to make a perfect ending to our meal. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7127/pho-vi-hoa-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_91"
],
"tags": [
"checkplease_8063"
],
"label": "checkplease_9339"
},
"checkplease_7129": {
"type": "posts",
"id": "checkplease_7129",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7129",
"score": null,
"sort": [
1347507039000
]
},
"guestAuthors": [],
"slug": "grand-cafe-reviews",
"title": "Grand Café: Reviews [CLOSED]",
"publishDate": 1347507039,
"format": "aside",
"headTitle": "Grand Café: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Grand Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7147\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Grand Café:\u003c/strong> Monday, April 30, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFeel like a king, eat like a celebrity — the Grand Cafe is a soufflé for the soul! Whether romancing a date, gathering with friends or impressing out of town visitors, the opulent Barbary Coast-era ballroom with its beautiful mosaic columns, 30’ ceilings and quirky, playful statues offer the feeling of old world class, and its French cuisine with a California twist is a delectable treat. \u003c/p>\n\u003cp>Enter through, or even stay and dine in the bar, which is usually packed with happy hour clientele scooping in the oysters (a specialty here). Or pass through to the grand dining room where every detail has been taken in design and comfort to give the feeling of luxury. In fact, the whole aspect of the space is uplifting, and from a Feng Shui perspective, it makes chi do a happy dance. \u003c/p>\n\u003cp>Our waiter was exceptionally knowledgeable on the particulars of the food preparation and guided our selection. The Black Kale Salad amazed my nutritionist/culinary graduate companion as they’d taking the time to massage it tenderly with salt before serving with toasted walnuts and roasted cauliflower in a tangy vinaigrette. We also tried the French Onion soup, with a layer of cheese a 1/2” thick and a light broth, it was both filling and easy to devour. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For our mains, we tried the swordfish, served on a pillow of buttery potato puree under a giant slice of ham that was undeniably delicious. I had the Herb Gnocchi, which would have impressed my Italian grandmother. The nettle pesto was unusually fresh and springy, the roasted carrots melted in my mouth, and the fava beans and ferns made the dish as delicious, as it was creative and beautiful. We also tried the Macaroni with Gruyere side, which proved to be our downfall as we couldn’t finish it, even though the bacon flavor and cheese was yum.\u003c/p>\n\u003cp>Grand Cafe is my favorite restaurant in San Francisco for so many more reasons than just their incredible food and exuberant staff, they’ve been using local and sustainable foods long before it was popular, and one can seriously not understate the feeling of dining in such a majestic ballroom. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Grand Café:\u003c/strong> Sunday, May 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Grand Cafe looks like a big, fancy train station, with its high ceilings and gigantic chandeliers reflected in the oversized mirrors. Everything is large inside, including the tables and generous serving sizes—and as I write this, I’m now wondering if that’s why it’s the Grand Cafe. Makes sense, right?\u003c/p>\n\u003cp>We started with the Rabbit Sausage Flatbread simply because it had rabbit. When do we ever get the chance to eat rabbit? The sausage was good—it had a nice texture and a subtle gamey taste, which I enjoy, but my favorite parts were the mushrooms and the flatbread itself. \u003c/p>\n\u003cp>Did you know that black kale is actually green? I know that now, but it came as a bit of a surprise when my “Black” Kale Salad arrived. I mean, purple carrots really are purple. Anyway, despite the boring normal green kale, I enjoyed this salad immensely, similar to a classic spinach salad. I kept encouraging my boyfriend to take bites so we could talk about it—“The candied walnuts are so crunchy! Are these currants?” He ordered the Tuna Niçoise, which was good, too, but not nearly as exciting.\u003c/p>\n\u003cp>For our entrees, I ordered the Steak and Fries and my boyfriend had the Roasted Duck Breast. Both were so delicious that they defied a description; they were just delicious. I would eat them again. I wish I was eating them now. I did, however, prefer the farro that came with the duck over the chard that came with the steak, but that’s just because I’m not the biggest fan of bitter greens.\u003c/p>\n\u003cp>Our server, Thi, was very nice and attentive without being the slightest bit overbearing. Our water glasses were hardly ever less than half full (more than half empty?). When we asked for our leftovers to be wrapped up, I unabashedly asked for the rest of the bread from the table, too, and when she came back, she told me she included two additional baguettes. So nice!\u003c/p>\n\u003cp>We were absolutely stuffed, even without finishing our entrees. If my stomach were a proverbial bottomless pit, I would have been all over the Meyer Lemon Cheesecake, but for better or worse, my stomach is a regular-sized and definitely has a limit. \u003c/p>\n\u003cp>I wouldn’t have gone to the Grand Cafe on my own accord, but I did enjoy it. If I had a somewhat conservative friend visiting San Francisco, I would recommend going there, if we were in the area. It would also be a nice place before or after a show at the Curran or ACT. I might not ever go back, but I will always remember it fondly. And now if you’ll excuse me, I have leftovers to attend to.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Grand Café:\u003c/strong> Sunday, April 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOur experience at the Grand Café started out so promising, by the end of our meal I was wondering if I had blacked out (but I only had one Kir Royale!) and woken up in just another run-of-the-mill steak frites joint. If not for the breathtaking interior featuring a warm, cavernous, Art Nouveau-inspired dining room in which to ground my experience, I may have walked away believing just that. Indeed, it must be this breathtaking space from which the Grand Café’s name is derived…it certainly wasn’t the food, anyway. \u003c/p>\n\u003cp>To be fair, the food wasn’t bad. In fact, the appetizers we ate were wonderful. The fava bean tartine was like a spring take on bruschetta, creamy, tangy and herbaceous from crescenza cheese and basil and mint salad. The seared foie gras, served on a crouton, has the mouthfeel of a rich, pate-slathered French toast. And the macaroni was simple but well-executed, studded with ham AND bacon, with lots of crispy, browned edges on the fusilli pasta that offered a pleasing textural contrast.\u003c/p>\n\u003cp>However, the entrees were frustratingly inconsistent, even amongst the elements comprising a single dish. The flank steak I ordered, for instance, was tender and perfectly medium-rare through the middle, but was marred from excessive charring and being drenched in a viscous red wine sauce that was shockingly bland given its deep burgundy hue. And, at first bite, the accompanying fries—sprinkled with Parmesan, truffle oil, and herbs—were light, crispy, and packed with umami flavor. However, by the time the pile was half-eaten, they seemed heavy and overwhelmingly earthy. Equally disappointing was dessert: profiteroles featuring a lovely, rich vanilla-bean ice cream wasted inside puffs of dry, stale pâte-a-choux.\u003c/p>\n\u003cp>Service was also up-and-down. Our server was friendly, patient and knowledgeable about the menu and wine list. Unfortunately, he was also prone to lengthy absences, even though the dining room was never more than half-full. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In sum, I would recommend the Grand Café, but only for drinks and hors d’oeuvres in the bar. For dinner, there are plenty of other equally good, if not better, restaurants for a more reasonable price. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Salvatore:\u003c/strong> \"I had the Herb Gnocchi, which would have impressed my Italian grandmother.\" \r\n\u003cstrong>Becky:\u003c/strong> \"For our entrees, I ordered the Steak and Fries and my boyfriend had the Roasted Duck Breast. Both were so delicious that they defied a description.\"\r\n\u003cstrong>Garrett:\u003c/strong> \"However, the entrees were frustratingly inconsistent, even amongst the elements comprising a single dish.\"",
"status": "publish",
"parent": 0,
"modified": 1725580790,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 21,
"wordCount": 1325
},
"headData": {
"title": "Grand Café: Reviews [CLOSED] | KQED",
"description": "Salvatore: "I had the Herb Gnocchi, which would have impressed my Italian grandmother." \r\nBecky: "For our entrees, I ordered the Steak and Fries and my boyfriend had the Roasted Duck Breast. Both were so delicious that they defied a description."\r\nGarrett: "However, the entrees were frustratingly inconsistent, even amongst the elements comprising a single dish."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Grand Café: Reviews [CLOSED]",
"datePublished": "2012-09-12T20:30:39-07:00",
"dateModified": "2024-09-05T16:59:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7129/grand-cafe-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp706iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Grand Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7147\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Grand Café:\u003c/strong> Monday, April 30, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFeel like a king, eat like a celebrity — the Grand Cafe is a soufflé for the soul! Whether romancing a date, gathering with friends or impressing out of town visitors, the opulent Barbary Coast-era ballroom with its beautiful mosaic columns, 30’ ceilings and quirky, playful statues offer the feeling of old world class, and its French cuisine with a California twist is a delectable treat. \u003c/p>\n\u003cp>Enter through, or even stay and dine in the bar, which is usually packed with happy hour clientele scooping in the oysters (a specialty here). Or pass through to the grand dining room where every detail has been taken in design and comfort to give the feeling of luxury. In fact, the whole aspect of the space is uplifting, and from a Feng Shui perspective, it makes chi do a happy dance. \u003c/p>\n\u003cp>Our waiter was exceptionally knowledgeable on the particulars of the food preparation and guided our selection. The Black Kale Salad amazed my nutritionist/culinary graduate companion as they’d taking the time to massage it tenderly with salt before serving with toasted walnuts and roasted cauliflower in a tangy vinaigrette. We also tried the French Onion soup, with a layer of cheese a 1/2” thick and a light broth, it was both filling and easy to devour. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For our mains, we tried the swordfish, served on a pillow of buttery potato puree under a giant slice of ham that was undeniably delicious. I had the Herb Gnocchi, which would have impressed my Italian grandmother. The nettle pesto was unusually fresh and springy, the roasted carrots melted in my mouth, and the fava beans and ferns made the dish as delicious, as it was creative and beautiful. We also tried the Macaroni with Gruyere side, which proved to be our downfall as we couldn’t finish it, even though the bacon flavor and cheese was yum.\u003c/p>\n\u003cp>Grand Cafe is my favorite restaurant in San Francisco for so many more reasons than just their incredible food and exuberant staff, they’ve been using local and sustainable foods long before it was popular, and one can seriously not understate the feeling of dining in such a majestic ballroom. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Grand Café:\u003c/strong> Sunday, May 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Grand Cafe looks like a big, fancy train station, with its high ceilings and gigantic chandeliers reflected in the oversized mirrors. Everything is large inside, including the tables and generous serving sizes—and as I write this, I’m now wondering if that’s why it’s the Grand Cafe. Makes sense, right?\u003c/p>\n\u003cp>We started with the Rabbit Sausage Flatbread simply because it had rabbit. When do we ever get the chance to eat rabbit? The sausage was good—it had a nice texture and a subtle gamey taste, which I enjoy, but my favorite parts were the mushrooms and the flatbread itself. \u003c/p>\n\u003cp>Did you know that black kale is actually green? I know that now, but it came as a bit of a surprise when my “Black” Kale Salad arrived. I mean, purple carrots really are purple. Anyway, despite the boring normal green kale, I enjoyed this salad immensely, similar to a classic spinach salad. I kept encouraging my boyfriend to take bites so we could talk about it—“The candied walnuts are so crunchy! Are these currants?” He ordered the Tuna Niçoise, which was good, too, but not nearly as exciting.\u003c/p>\n\u003cp>For our entrees, I ordered the Steak and Fries and my boyfriend had the Roasted Duck Breast. Both were so delicious that they defied a description; they were just delicious. I would eat them again. I wish I was eating them now. I did, however, prefer the farro that came with the duck over the chard that came with the steak, but that’s just because I’m not the biggest fan of bitter greens.\u003c/p>\n\u003cp>Our server, Thi, was very nice and attentive without being the slightest bit overbearing. Our water glasses were hardly ever less than half full (more than half empty?). When we asked for our leftovers to be wrapped up, I unabashedly asked for the rest of the bread from the table, too, and when she came back, she told me she included two additional baguettes. So nice!\u003c/p>\n\u003cp>We were absolutely stuffed, even without finishing our entrees. If my stomach were a proverbial bottomless pit, I would have been all over the Meyer Lemon Cheesecake, but for better or worse, my stomach is a regular-sized and definitely has a limit. \u003c/p>\n\u003cp>I wouldn’t have gone to the Grand Cafe on my own accord, but I did enjoy it. If I had a somewhat conservative friend visiting San Francisco, I would recommend going there, if we were in the area. It would also be a nice place before or after a show at the Curran or ACT. I might not ever go back, but I will always remember it fondly. And now if you’ll excuse me, I have leftovers to attend to.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Grand Café:\u003c/strong> Sunday, April 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOur experience at the Grand Café started out so promising, by the end of our meal I was wondering if I had blacked out (but I only had one Kir Royale!) and woken up in just another run-of-the-mill steak frites joint. If not for the breathtaking interior featuring a warm, cavernous, Art Nouveau-inspired dining room in which to ground my experience, I may have walked away believing just that. Indeed, it must be this breathtaking space from which the Grand Café’s name is derived…it certainly wasn’t the food, anyway. \u003c/p>\n\u003cp>To be fair, the food wasn’t bad. In fact, the appetizers we ate were wonderful. The fava bean tartine was like a spring take on bruschetta, creamy, tangy and herbaceous from crescenza cheese and basil and mint salad. The seared foie gras, served on a crouton, has the mouthfeel of a rich, pate-slathered French toast. And the macaroni was simple but well-executed, studded with ham AND bacon, with lots of crispy, browned edges on the fusilli pasta that offered a pleasing textural contrast.\u003c/p>\n\u003cp>However, the entrees were frustratingly inconsistent, even amongst the elements comprising a single dish. The flank steak I ordered, for instance, was tender and perfectly medium-rare through the middle, but was marred from excessive charring and being drenched in a viscous red wine sauce that was shockingly bland given its deep burgundy hue. And, at first bite, the accompanying fries—sprinkled with Parmesan, truffle oil, and herbs—were light, crispy, and packed with umami flavor. However, by the time the pile was half-eaten, they seemed heavy and overwhelmingly earthy. Equally disappointing was dessert: profiteroles featuring a lovely, rich vanilla-bean ice cream wasted inside puffs of dry, stale pâte-a-choux.\u003c/p>\n\u003cp>Service was also up-and-down. Our server was friendly, patient and knowledgeable about the menu and wine list. Unfortunately, he was also prone to lengthy absences, even though the dining room was never more than half-full. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In sum, I would recommend the Grand Café, but only for drinks and hors d’oeuvres in the bar. For dinner, there are plenty of other equally good, if not better, restaurants for a more reasonable price. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7129/grand-cafe-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_8064"
],
"label": "checkplease_9339"
},
"checkplease_7014": {
"type": "posts",
"id": "checkplease_7014",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7014",
"score": null,
"sort": [
1337841659000
]
},
"guestAuthors": [],
"slug": "all-spice-reviews",
"title": "All Spice: Reviews",
"publishDate": 1337841659,
"format": "aside",
"headTitle": "All Spice: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>All Spice: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6972\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed All Spice:\u003c/strong> Wednesday, February 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAll Spice. To be honest I was a little bummed when I sat down and opened the menu and the wonderful rutabaga soup wasn’t on the menu! I had never had rutabaga soup until I went to All Spice previously, and I really was looking forward to it. The alternative was roasted Sunchoke soup, and I didn’t even know what a Sunchoke was! But I said why not and ordered it for my appetizer. To my delight, the Amuse Bouche came and it was a shot glass with rutabaga soup and peas and carrots. To my relief and joy, the Sunchoke soup was creamy, warm and smooth with two pickled kumquats and a small amount of pancetta, and as good as the memory I had of the rutabaga soup. The two pickled kumquats didn’t add anything especially to my taste, but the pancetta was smoky and tasty. The most interesting thing is the way the soup is served as the waiter brings out the large soup dish empty except for the kumquats and pancetta, after the dish is in place, he’ll pour the soup from the tureen into the dish, which adds a nice flourish.\u003c/p>\n\u003cp>I followed that up with a shared Coriander-cured hamachi that was outstanding. The fish was served in inch-sized squares with paper-thin lotus chips and guacamole, and it literally melted in your mouth.\u003c/p>\n\u003cp>My entrée was Shortrib Vindaloo, and I questioned why they gave me a knife, as the meat was fork tender and easily eaten that way. But it was on a bed of baby bok choy, and for that I did need my knife. What I especially like about All Spice is the creativity of chef Chopra; most good restaurants make tasty food as that is their business, Chef Chopra surprises your palate with flavor bursts that are unexpected and delightful. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I ended the meal full and was worried that I had no room for dessert. My wife convinced me to try the special as the description made it sound unbelievable. Homemade single malt scotch ice cream, vanilla chiffon cake, salted cashew brittle and huckleberry compote topped with a chocolate disc that is then melted with a few drops of hot olive oil. It is served in a small round glass with the chocolate laid across the top and then when the hot oil hits the center it melts over the ice cream. It was such a compilation of tastes that each spoonful brought new flavors to your tongue. This was a perfect example of what I was saying earlier in that not only was each bite a flavor surprise but an extremely unique dish that you won’t find anywhere else.\u003c/p>\n\u003cp>This is a restaurant I frequent often and especially when I have a visitor from out of the area that I want to show how good Bay Area restaurants are. It’s not cheap but it’s a fantastic value for the money.\u003c/p>\n\u003cp>We were pleased to see that the owners of the restaurant came out to greet patrons and we had a few minutes with Shoshana and Sachin. They are extremely nice people and meticulous in everything they do. The design of the small Victorian house that they renovated is perfect for an intimate restaurant with 3 or 4 small tables in each of the 3 rooms, so the noise level is quiet enough not only to converse with your companion but hear the soft background music while doing so. Each room is tastefully decorated and painted so you feel like you’re in a truly lovely room of a friend’s home. The individual dishes and silverware are all unique and reflect on the owner’s good taste.\u003c/p>\n\u003cp>In conclusion there are three things that make for a really good dining experience for me: service, ambiance, and unique and well-prepared food. All Spice hits a home run on all three; the servers are very knowledgeable and monitor their stations with an eye to your complete satisfaction. The ambiance is quiet enough to hear the background music playing and carry on a conversation without a strain, and the surroundings are both tasteful and elegant. And the quality of the food is superb. It’s not an accident \u003cem>Esquire\u003c/em> magazine picked Chef Chopra as one of the four top new chefs in the United States last year and said he is “one to watch.” I wholeheartedly agree!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed All Spice:\u003c/strong> Thursday, March 15, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated in San Mateo at 610 El Camino, All Spice is tucked away in the center of the block and easily missed, so you have to pay attention to find the turn into their driveway. \u003c/p>\n\u003cp>There were four of us arriving for our 8:00 PM reservation. Upon entering this converted house, we realized that it is a very cozy restaurant with a small and really quaint entry-waiting area with a couch for seating. As we were waiting, another couple gave nothing but praise for their dining experience as they passed us on their way out, so our expectations were heightened. \u003c/p>\n\u003cp>The hostess-owner seated us within fifteen minutes and once seated, we perused the menu. All the appetizers and entrees sounded unique and tempting, so we shared them all…. Mine was the hamachi, served cold on a plate decorated with mango sauce, so good! I also got to taste their braised scallops, which were melt-in-your-mouth delicious, as well as the lobster tail, also good. I won’t forget to mention the mushroom soup and bread fritters, which were our complimentary starters, amazing.\u003c/p>\n\u003cp>For my entrée I selected the Venison with Lentils and Brown Gravy and asked for it to be cooked to a medium rare. It had a subtle gamey taste, but was delicious, especially when you got a bite of the venison and lentils with the sweet grapes that popped in your mouth. All the portions were not too large that would fill me up too quickly, but just right and enjoyable when comparing different tastes. Although a little pricey in my opinion, the experience was still worth every penny!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed All Spice:\u003c/strong> Tuesday, March 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAll Spice blew my mind. Everything about it was beyond my expectations, and I can’t stop talking about it already. I went with my aunt on a rainy weeknight. We were late for our reservation (my fault), but they were friendly about it as could be. Upon walking in a little frantic after a very stressful day at work (hence being late), the staff’s smiles and understanding calmed me down immediately. They walked us to a table by the window in the front dining room next to the fireplace; the best seat in the house in my opinion. \u003c/p>\n\u003cp>Our server came over right away and answered any questions we had about the menu, gave us a suggestion on how many dishes to order, and gave us his recommendations. I read the menu and wanted literally everything on it. I had to have my aunt decide because I would have been there all night, or spent a fortune and actually ordered everything… would have been worth it, though! \u003c/p>\n\u003cp>We ordered two appetizers: the Ode to My Wife II (savory ricotta cheesecake layered with goat cheese custard, red and golden beets in a sundried tomato almond crust) and the Lavender and Cumin Scallops with bacon and black cardamom potato sauce. We ate the scallops first; perfectly cooked– seared lightly brown with the slightest bit of crunch on the outside, soft and sweet on the inside. The potato sauce was soft and buttery. It was just thick enough to beef up the dish, but not so heavy that it took anything away from the lightness of the scallops. Next we ate the Ode to My Wife II. I was the slightest bit nervous not being the biggest fan of ricotta cheese or cheesecake, but I was very pleasantly surprised. It was nothing like I thought it would be composition or presentation wise, but it far exceeded expectation in taste and flavor. Stacked in a neat torte shape, the ricotta cheese was mixed with goat cheese and flavored with fresh basil and garlic, making it closer to a pesto. The almond crust was in between the cheeses and the fresh beets, a completely unique way to stack the various elements. The crust was light and flaky, and the beets were cool, crisp and fresh. \u003c/p>\n\u003cp>Our entrees came out next, and we intended to share both. We started with the short rib vindaloo…it was love at first bite. Just the thought of it takes my breath away. Immediately it was one of the best things I’ve ever eaten. So tender it just fell apart at the touch of a fork; dark and caramelized on the outside, perfectly pink on the inside. Smothered in a sweet, tangy brown vindaloo sauce, it had the slightest hint of a kick on the aftertaste. Steamed baby bok choy and cherry tomatoes lay underneath soaking up all the yummy juices. And tiny crumbles of goat cheese melted in, giving a tart creaminess to the sauce. \u003c/p>\n\u003cp>Next we ate the Frilly Turbot (Katafi-crusted, with Madras masala, asparagus spears and yuzu cauliflower sauce). Not knowing what katafi was I had no idea what to expect, but again I was pleasantly surprised. A light, flaky, crunchy crust covered the fresh white fish. Much less flavor than the vindaloo (so quite possibly would have been better to eat before the short rib), I was not as overwhelmed with this dish, but it was perfectly cooked and seasoned and we still enjoyed every bite. \u003c/p>\n\u003cp>For dessert, we ordered the dark chocolate “kulfi” (with tandoori-spiced macadamia nut brittle). Not quite ice cream, but more than a mousse, the dark chocolate had a hint of spice, cutting the sweet richness (my preference). Tiny bite-sized pieces of the brittle were scattered on the plate along with halved fresh blackberries, both a perfect accompaniment to the decadent chocolate. \u003c/p>\n\u003cp>The service was impeccable throughout our time at All Spice. Our server was very polite and formal without being stuffy and knew a lot about the menu and how dishes were prepared. When we asked him for recommendations, he didn’t just tell us what he liked the best, but also was careful to point out the most traditional dishes, along with the most unique dishes (which I thought was a very nice touch). He gave us plenty of time before ordering and between each course, though the food did come out faster than expected (but not in a “it’s-been-under-the-heat-lamp-until-somebody-finally-ordered-it” kind of way). When we had finished and verbally attacked our server with rave reviews about the food and overall experience, he offered to bring the chef out, which he did. Chef was delightfully humble, and incredibly friendly. His pride and love for what he does was evident through his pristine smile and willingness to talk with anyone who wanted to speak with him. His wife – who manages front of house – was equally as passionate and warm. She also came by to see how we enjoyed our experience, how we heard about the restaurant and what we liked the best. \u003c/p>\n\u003cp>The restaurant was comfortably quiet; just soft enough to hear the enchanting restaurant murmur of light conversation over the clinking and clanking of forks and knives against porcelain plates, but audible enough to carry on a conversation without feeling like everyone else was listening to every word. Being set down a long driveway, we were completely unaware that we were anywhere even near the typically busy El Camino Real. The space was interesting in that it appeared to be the original framework of the house dating back to when it was built as a home. The whole restaurant is comprised of three very small dining rooms, all decorated with rich wall colors, beautiful hardwood floors, and contrasting modern crystal chandeliers. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, we had an outstanding experience; I’m still glowing and gushing about it. While on the slightly more expensive side, it was more than worth every penny, and perfect for any kind of special occasion. I highly, highly recommend All Spice; it was a happy find and is definitely a neighborhood / Peninsula gem. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Peter:\u003c/strong> \"My entrée was Shortrib Vindaloo, and I questioned why they gave me a knife, as the meat was fork tender and easily eaten that way.\"\u003cbr />\r\n\u003cstrong>Bill:\u003c/strong> \"I also got to taste their braised scallops, which were melt-in-your-mouth delicious\"\u003cbr />\r\n\u003cstrong>Amanda:\u003c/strong> \"We started with the short rib vindaloo...it was love at first bite.\"",
"status": "publish",
"parent": 0,
"modified": 1725580796,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 24,
"wordCount": 2176
},
"headData": {
"title": "All Spice: Reviews | KQED",
"description": "Peter: "My entrée was Shortrib Vindaloo, and I questioned why they gave me a knife, as the meat was fork tender and easily eaten that way."\r\nBill: "I also got to taste their braised scallops, which were melt-in-your-mouth delicious"\r\nAmanda: "We started with the short rib vindaloo...it was love at first bite."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "All Spice: Reviews",
"datePublished": "2012-05-23T23:40:59-07:00",
"dateModified": "2024-09-05T16:59:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7014/all-spice-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp705iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>All Spice: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6972\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed All Spice:\u003c/strong> Wednesday, February 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAll Spice. To be honest I was a little bummed when I sat down and opened the menu and the wonderful rutabaga soup wasn’t on the menu! I had never had rutabaga soup until I went to All Spice previously, and I really was looking forward to it. The alternative was roasted Sunchoke soup, and I didn’t even know what a Sunchoke was! But I said why not and ordered it for my appetizer. To my delight, the Amuse Bouche came and it was a shot glass with rutabaga soup and peas and carrots. To my relief and joy, the Sunchoke soup was creamy, warm and smooth with two pickled kumquats and a small amount of pancetta, and as good as the memory I had of the rutabaga soup. The two pickled kumquats didn’t add anything especially to my taste, but the pancetta was smoky and tasty. The most interesting thing is the way the soup is served as the waiter brings out the large soup dish empty except for the kumquats and pancetta, after the dish is in place, he’ll pour the soup from the tureen into the dish, which adds a nice flourish.\u003c/p>\n\u003cp>I followed that up with a shared Coriander-cured hamachi that was outstanding. The fish was served in inch-sized squares with paper-thin lotus chips and guacamole, and it literally melted in your mouth.\u003c/p>\n\u003cp>My entrée was Shortrib Vindaloo, and I questioned why they gave me a knife, as the meat was fork tender and easily eaten that way. But it was on a bed of baby bok choy, and for that I did need my knife. What I especially like about All Spice is the creativity of chef Chopra; most good restaurants make tasty food as that is their business, Chef Chopra surprises your palate with flavor bursts that are unexpected and delightful. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I ended the meal full and was worried that I had no room for dessert. My wife convinced me to try the special as the description made it sound unbelievable. Homemade single malt scotch ice cream, vanilla chiffon cake, salted cashew brittle and huckleberry compote topped with a chocolate disc that is then melted with a few drops of hot olive oil. It is served in a small round glass with the chocolate laid across the top and then when the hot oil hits the center it melts over the ice cream. It was such a compilation of tastes that each spoonful brought new flavors to your tongue. This was a perfect example of what I was saying earlier in that not only was each bite a flavor surprise but an extremely unique dish that you won’t find anywhere else.\u003c/p>\n\u003cp>This is a restaurant I frequent often and especially when I have a visitor from out of the area that I want to show how good Bay Area restaurants are. It’s not cheap but it’s a fantastic value for the money.\u003c/p>\n\u003cp>We were pleased to see that the owners of the restaurant came out to greet patrons and we had a few minutes with Shoshana and Sachin. They are extremely nice people and meticulous in everything they do. The design of the small Victorian house that they renovated is perfect for an intimate restaurant with 3 or 4 small tables in each of the 3 rooms, so the noise level is quiet enough not only to converse with your companion but hear the soft background music while doing so. Each room is tastefully decorated and painted so you feel like you’re in a truly lovely room of a friend’s home. The individual dishes and silverware are all unique and reflect on the owner’s good taste.\u003c/p>\n\u003cp>In conclusion there are three things that make for a really good dining experience for me: service, ambiance, and unique and well-prepared food. All Spice hits a home run on all three; the servers are very knowledgeable and monitor their stations with an eye to your complete satisfaction. The ambiance is quiet enough to hear the background music playing and carry on a conversation without a strain, and the surroundings are both tasteful and elegant. And the quality of the food is superb. It’s not an accident \u003cem>Esquire\u003c/em> magazine picked Chef Chopra as one of the four top new chefs in the United States last year and said he is “one to watch.” I wholeheartedly agree!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed All Spice:\u003c/strong> Thursday, March 15, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated in San Mateo at 610 El Camino, All Spice is tucked away in the center of the block and easily missed, so you have to pay attention to find the turn into their driveway. \u003c/p>\n\u003cp>There were four of us arriving for our 8:00 PM reservation. Upon entering this converted house, we realized that it is a very cozy restaurant with a small and really quaint entry-waiting area with a couch for seating. As we were waiting, another couple gave nothing but praise for their dining experience as they passed us on their way out, so our expectations were heightened. \u003c/p>\n\u003cp>The hostess-owner seated us within fifteen minutes and once seated, we perused the menu. All the appetizers and entrees sounded unique and tempting, so we shared them all…. Mine was the hamachi, served cold on a plate decorated with mango sauce, so good! I also got to taste their braised scallops, which were melt-in-your-mouth delicious, as well as the lobster tail, also good. I won’t forget to mention the mushroom soup and bread fritters, which were our complimentary starters, amazing.\u003c/p>\n\u003cp>For my entrée I selected the Venison with Lentils and Brown Gravy and asked for it to be cooked to a medium rare. It had a subtle gamey taste, but was delicious, especially when you got a bite of the venison and lentils with the sweet grapes that popped in your mouth. All the portions were not too large that would fill me up too quickly, but just right and enjoyable when comparing different tastes. Although a little pricey in my opinion, the experience was still worth every penny!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed All Spice:\u003c/strong> Tuesday, March 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAll Spice blew my mind. Everything about it was beyond my expectations, and I can’t stop talking about it already. I went with my aunt on a rainy weeknight. We were late for our reservation (my fault), but they were friendly about it as could be. Upon walking in a little frantic after a very stressful day at work (hence being late), the staff’s smiles and understanding calmed me down immediately. They walked us to a table by the window in the front dining room next to the fireplace; the best seat in the house in my opinion. \u003c/p>\n\u003cp>Our server came over right away and answered any questions we had about the menu, gave us a suggestion on how many dishes to order, and gave us his recommendations. I read the menu and wanted literally everything on it. I had to have my aunt decide because I would have been there all night, or spent a fortune and actually ordered everything… would have been worth it, though! \u003c/p>\n\u003cp>We ordered two appetizers: the Ode to My Wife II (savory ricotta cheesecake layered with goat cheese custard, red and golden beets in a sundried tomato almond crust) and the Lavender and Cumin Scallops with bacon and black cardamom potato sauce. We ate the scallops first; perfectly cooked– seared lightly brown with the slightest bit of crunch on the outside, soft and sweet on the inside. The potato sauce was soft and buttery. It was just thick enough to beef up the dish, but not so heavy that it took anything away from the lightness of the scallops. Next we ate the Ode to My Wife II. I was the slightest bit nervous not being the biggest fan of ricotta cheese or cheesecake, but I was very pleasantly surprised. It was nothing like I thought it would be composition or presentation wise, but it far exceeded expectation in taste and flavor. Stacked in a neat torte shape, the ricotta cheese was mixed with goat cheese and flavored with fresh basil and garlic, making it closer to a pesto. The almond crust was in between the cheeses and the fresh beets, a completely unique way to stack the various elements. The crust was light and flaky, and the beets were cool, crisp and fresh. \u003c/p>\n\u003cp>Our entrees came out next, and we intended to share both. We started with the short rib vindaloo…it was love at first bite. Just the thought of it takes my breath away. Immediately it was one of the best things I’ve ever eaten. So tender it just fell apart at the touch of a fork; dark and caramelized on the outside, perfectly pink on the inside. Smothered in a sweet, tangy brown vindaloo sauce, it had the slightest hint of a kick on the aftertaste. Steamed baby bok choy and cherry tomatoes lay underneath soaking up all the yummy juices. And tiny crumbles of goat cheese melted in, giving a tart creaminess to the sauce. \u003c/p>\n\u003cp>Next we ate the Frilly Turbot (Katafi-crusted, with Madras masala, asparagus spears and yuzu cauliflower sauce). Not knowing what katafi was I had no idea what to expect, but again I was pleasantly surprised. A light, flaky, crunchy crust covered the fresh white fish. Much less flavor than the vindaloo (so quite possibly would have been better to eat before the short rib), I was not as overwhelmed with this dish, but it was perfectly cooked and seasoned and we still enjoyed every bite. \u003c/p>\n\u003cp>For dessert, we ordered the dark chocolate “kulfi” (with tandoori-spiced macadamia nut brittle). Not quite ice cream, but more than a mousse, the dark chocolate had a hint of spice, cutting the sweet richness (my preference). Tiny bite-sized pieces of the brittle were scattered on the plate along with halved fresh blackberries, both a perfect accompaniment to the decadent chocolate. \u003c/p>\n\u003cp>The service was impeccable throughout our time at All Spice. Our server was very polite and formal without being stuffy and knew a lot about the menu and how dishes were prepared. When we asked him for recommendations, he didn’t just tell us what he liked the best, but also was careful to point out the most traditional dishes, along with the most unique dishes (which I thought was a very nice touch). He gave us plenty of time before ordering and between each course, though the food did come out faster than expected (but not in a “it’s-been-under-the-heat-lamp-until-somebody-finally-ordered-it” kind of way). When we had finished and verbally attacked our server with rave reviews about the food and overall experience, he offered to bring the chef out, which he did. Chef was delightfully humble, and incredibly friendly. His pride and love for what he does was evident through his pristine smile and willingness to talk with anyone who wanted to speak with him. His wife – who manages front of house – was equally as passionate and warm. She also came by to see how we enjoyed our experience, how we heard about the restaurant and what we liked the best. \u003c/p>\n\u003cp>The restaurant was comfortably quiet; just soft enough to hear the enchanting restaurant murmur of light conversation over the clinking and clanking of forks and knives against porcelain plates, but audible enough to carry on a conversation without feeling like everyone else was listening to every word. Being set down a long driveway, we were completely unaware that we were anywhere even near the typically busy El Camino Real. The space was interesting in that it appeared to be the original framework of the house dating back to when it was built as a home. The whole restaurant is comprised of three very small dining rooms, all decorated with rich wall colors, beautiful hardwood floors, and contrasting modern crystal chandeliers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, we had an outstanding experience; I’m still glowing and gushing about it. While on the slightly more expensive side, it was more than worth every penny, and perfect for any kind of special occasion. I highly, highly recommend All Spice; it was a happy find and is definitely a neighborhood / Peninsula gem. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7014/all-spice-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_91"
],
"tags": [
"checkplease_8058"
],
"label": "checkplease_9339"
},
"checkplease_7021": {
"type": "posts",
"id": "checkplease_7021",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7021",
"score": null,
"sort": [
1337841637000
]
},
"guestAuthors": [],
"slug": "sorella-di-zzas-reviews",
"title": "Sorella di Zza's: Reviews [CLOSED]",
"publishDate": 1337841637,
"format": "aside",
"headTitle": "Sorella di Zza’s: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Sorella di Zza’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6993\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Monday, March 19, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This restaurant is always really good with friendly folks that make me feel right at home! There’s a good “neighborhood” energy at Sorella di Zza’s.\u003c/p>\n\u003cp>I usually eat in the wine bar side, not in the main dining room which is more family oriented. My bartender/server, Chris is always very helpful with wine selections, so I usually decide on my order and let him choose the wine. This time we selected the Spaghettini, a dish that I’ve had before and one that they’re famous for and the Lasagna of the Day. The lasagna was a sausage lasagna and was also very delicious. Everything arrived quickly along with some of their great homemade bread. All the dishes came in huge portions and were very delicious! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a last note, I’m very glad we got the Cavolo Nero or Tuscan Kale, as it was yummy! As always the service was great without any problems and made for an enjoyable evening! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Monday, March 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was really looking forward to trying the third restaurant; the first two were so enjoyable. The drive wasn’t bad, even though I’m not too familiar with Oakland. And the area looked very nice, on the lake; we even parked a few blocks away and walked, as the evening was so nice.\u003c/p>\n\u003cp>The restaurant was very plain, we were greeted by a staff person and told to sit wherever we would like and easily found a table for two that was vacant as the restaurant was very nearly empty. Soon our waitress came by and asked if we were the couple who had the 7:00 reservation, and we assured her we were and that seemed to please her.\u003c/p>\n\u003cp>The wine list was fairly extensive, and I had no problem finding two wines that we could enjoy and we ordered our appetizers and our entree’s. The selection I chose was the Lasagna as I usually rate an Italian restaurant by the quality of the Lasagna, but unfortunately they were out of that. I looked for something else and settled on the 1/2 chicken at the server’s recommendation. We were served our wine along with some very tasty bread and dip and settled in. The noise level was certainly low, and we enjoyed sitting and talking. Unfortunately a couple with two young children came in at this point, and one of the children was very distressed and raised the noise level and everyone else raised theirs to be heard and consequently what started out as a relaxing dinner soon became somewhat less so.\u003c/p>\n\u003cp>It appeared to be quite a while that we waited, and finally the stuffed mushrooms and salad came to the table. Unfortunately the sautéed mushrooms looked very much like button mushrooms from a can and quickly heated, and the salad was supposed to be arugula, blood oranges, dates, pecans, and Parmesan with an olive oil dressing. It was mainly Arugula and very little of anything else. We just started on our appetizers, and the main courses showed up. There definitely was a timing issue, as I noticed the same thing happened at several other tables.\u003c/p>\n\u003cp>The presentation of all the dishes was extremely plain. My wife’s salmon was a very nice piece of fish with a tasty Mango salsa topping, but it was laid across a mound of mashed potatoes that made the whole thing look unappetizing. My chicken was prepared under a brick (as per the menu) so I really can’t complain that it looked like it was. It was served next to a mound of polenta and really didn’t excite me or encourage me to bite in. It was tender but tasted bland and oily, and I didn’t eat very much. I know my mother used to tell me that if I didn’t have something nice to say I shouldn’t say anything, but under the circumstances, even though it pains me, I feel duty bound to speak up.\u003c/p>\n\u003cp>I finished off with a cup of coffee, and I will say the coffee was made fresh and really tasted very nice. Everyone is entitled to an off day and I hope that I just caught Zza’s on one of those, but I don’t think I’ll go back to try again. I paid less here than at either of the other two restaurants, but I felt this was the least value for the money.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Sunday, March 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFor a Sunday night, I expected this place to be empty and slow. When we got there, my sister and I were one of three tables, but within a half hour the restaurant was full. A promising sign. \u003c/p>\n\u003cp>Having grown up on the Peninsula and lived in San Francisco, we aren’t very experienced with anywhere in the East Bay, so we were wary of heading into Oakland. But we were both delighted to learn that the restaurant was right off the freeway and right across from the beautiful Lake Merritt. We found parking very easily, just around the corner. And, when we were done, getting back on the freeway was a breeze (which it was not for our previous trek to Oakland…). \u003c/p>\n\u003cp>The space was open with little decoration. It felt almost cold upon arrival with unfinished cement floors, dark brown walls, brown tablecloths and napkins, no art on the walls, and only one window at the front of the restaurant. My hope was that they were in the middle of a remodel. The open kitchen was a nice touch though. \u003c/p>\n\u003cp>We were greeted by an enthusiastic and smiley server, but were shown to our table by a less than engaging hostess. We sat at a table in the back corner near the kitchen, which gave us a perfect view of the restaurant. \u003c/p>\n\u003cp>The menu looked like your standard modern Italian fare, but the wine list was interesting, offering unique varietals from all over the world. Being a native Californian, we stayed loyal and ordered a Syrah and a Granache from California’s wine country. We asked our server for recommendations, to which she pointed out the exact dishes we had been eyeing. \u003c/p>\n\u003cp>They brought out bread and a garlicky balsamic dip to start. The bread was fresh; cool and doughy on the inside, light and crunchy on the outside (just like in Italy). The dip was full of flavor, and was rich enough to only need a few bites. Next we moved on to the arugula pizza with garlic oil, mozzarella, sweet pancetta, and a farm egg in the middle. The crust was thin and crunchy, delightfully firm all the way through the center of the pie. The pancetta was sinfully smoky and salty which was slightly cut by the fresh and peppery arugula. We also shared the spaghettini with slow braised beef and pork ragu. The portion size was perfect; just enough for leftovers for lunch the next day. \u003c/p>\n\u003cp>Being the biggest fan of kale, we ordered the side of Cavolo Nero (Tuscan Kale) in oil and toasted garlic. It was a healthy bright green, and a more than adequate portion for only $5. \u003c/p>\n\u003cp>Our server was refreshingly pleasant, and seemed to enjoy her job and believe in the food. However as mentioned, the hostess made us almost uncomfortable, and the support staff were a little too casual. We did wait quite some time before getting our check, but then again we were in no hurry, it being a Sunday evening and all. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We were happy with everything we ordered and overall had a nice experience. I would recommend Sorella di Zza’s to anyone in the area, and should I find myself in Oakland again, I would happily, if not eagerly, head back there myself. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Bill:\u003c/strong> \"All the dishes came in huge portions and were very delicious!\"\u003cbr />\r\n\u003cstrong>Peter:\u003c/strong> \"The presentation of all the dishes was extremely plain.\"\u003cbr />\r\n\u003cstrong>Amanda:\u003c/strong> \"The (pizza) crust was thin and crunchy, delightfully firm all the way through the center of the pie.\"",
"status": "publish",
"parent": 0,
"modified": 1725580799,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 23,
"wordCount": 1423
},
"headData": {
"title": "Sorella di Zza's: Reviews [CLOSED] | KQED",
"description": "Bill: "All the dishes came in huge portions and were very delicious!"\r\nPeter: "The presentation of all the dishes was extremely plain."\r\nAmanda: "The (pizza) crust was thin and crunchy, delightfully firm all the way through the center of the pie."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sorella di Zza's: Reviews [CLOSED]",
"datePublished": "2012-05-23T23:40:37-07:00",
"dateModified": "2024-09-05T16:59:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7021/sorella-di-zzas-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp705iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sorella di Zza’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6993\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Monday, March 19, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This restaurant is always really good with friendly folks that make me feel right at home! There’s a good “neighborhood” energy at Sorella di Zza’s.\u003c/p>\n\u003cp>I usually eat in the wine bar side, not in the main dining room which is more family oriented. My bartender/server, Chris is always very helpful with wine selections, so I usually decide on my order and let him choose the wine. This time we selected the Spaghettini, a dish that I’ve had before and one that they’re famous for and the Lasagna of the Day. The lasagna was a sausage lasagna and was also very delicious. Everything arrived quickly along with some of their great homemade bread. All the dishes came in huge portions and were very delicious! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a last note, I’m very glad we got the Cavolo Nero or Tuscan Kale, as it was yummy! As always the service was great without any problems and made for an enjoyable evening! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Monday, March 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was really looking forward to trying the third restaurant; the first two were so enjoyable. The drive wasn’t bad, even though I’m not too familiar with Oakland. And the area looked very nice, on the lake; we even parked a few blocks away and walked, as the evening was so nice.\u003c/p>\n\u003cp>The restaurant was very plain, we were greeted by a staff person and told to sit wherever we would like and easily found a table for two that was vacant as the restaurant was very nearly empty. Soon our waitress came by and asked if we were the couple who had the 7:00 reservation, and we assured her we were and that seemed to please her.\u003c/p>\n\u003cp>The wine list was fairly extensive, and I had no problem finding two wines that we could enjoy and we ordered our appetizers and our entree’s. The selection I chose was the Lasagna as I usually rate an Italian restaurant by the quality of the Lasagna, but unfortunately they were out of that. I looked for something else and settled on the 1/2 chicken at the server’s recommendation. We were served our wine along with some very tasty bread and dip and settled in. The noise level was certainly low, and we enjoyed sitting and talking. Unfortunately a couple with two young children came in at this point, and one of the children was very distressed and raised the noise level and everyone else raised theirs to be heard and consequently what started out as a relaxing dinner soon became somewhat less so.\u003c/p>\n\u003cp>It appeared to be quite a while that we waited, and finally the stuffed mushrooms and salad came to the table. Unfortunately the sautéed mushrooms looked very much like button mushrooms from a can and quickly heated, and the salad was supposed to be arugula, blood oranges, dates, pecans, and Parmesan with an olive oil dressing. It was mainly Arugula and very little of anything else. We just started on our appetizers, and the main courses showed up. There definitely was a timing issue, as I noticed the same thing happened at several other tables.\u003c/p>\n\u003cp>The presentation of all the dishes was extremely plain. My wife’s salmon was a very nice piece of fish with a tasty Mango salsa topping, but it was laid across a mound of mashed potatoes that made the whole thing look unappetizing. My chicken was prepared under a brick (as per the menu) so I really can’t complain that it looked like it was. It was served next to a mound of polenta and really didn’t excite me or encourage me to bite in. It was tender but tasted bland and oily, and I didn’t eat very much. I know my mother used to tell me that if I didn’t have something nice to say I shouldn’t say anything, but under the circumstances, even though it pains me, I feel duty bound to speak up.\u003c/p>\n\u003cp>I finished off with a cup of coffee, and I will say the coffee was made fresh and really tasted very nice. Everyone is entitled to an off day and I hope that I just caught Zza’s on one of those, but I don’t think I’ll go back to try again. I paid less here than at either of the other two restaurants, but I felt this was the least value for the money.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Sunday, March 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFor a Sunday night, I expected this place to be empty and slow. When we got there, my sister and I were one of three tables, but within a half hour the restaurant was full. A promising sign. \u003c/p>\n\u003cp>Having grown up on the Peninsula and lived in San Francisco, we aren’t very experienced with anywhere in the East Bay, so we were wary of heading into Oakland. But we were both delighted to learn that the restaurant was right off the freeway and right across from the beautiful Lake Merritt. We found parking very easily, just around the corner. And, when we were done, getting back on the freeway was a breeze (which it was not for our previous trek to Oakland…). \u003c/p>\n\u003cp>The space was open with little decoration. It felt almost cold upon arrival with unfinished cement floors, dark brown walls, brown tablecloths and napkins, no art on the walls, and only one window at the front of the restaurant. My hope was that they were in the middle of a remodel. The open kitchen was a nice touch though. \u003c/p>\n\u003cp>We were greeted by an enthusiastic and smiley server, but were shown to our table by a less than engaging hostess. We sat at a table in the back corner near the kitchen, which gave us a perfect view of the restaurant. \u003c/p>\n\u003cp>The menu looked like your standard modern Italian fare, but the wine list was interesting, offering unique varietals from all over the world. Being a native Californian, we stayed loyal and ordered a Syrah and a Granache from California’s wine country. We asked our server for recommendations, to which she pointed out the exact dishes we had been eyeing. \u003c/p>\n\u003cp>They brought out bread and a garlicky balsamic dip to start. The bread was fresh; cool and doughy on the inside, light and crunchy on the outside (just like in Italy). The dip was full of flavor, and was rich enough to only need a few bites. Next we moved on to the arugula pizza with garlic oil, mozzarella, sweet pancetta, and a farm egg in the middle. The crust was thin and crunchy, delightfully firm all the way through the center of the pie. The pancetta was sinfully smoky and salty which was slightly cut by the fresh and peppery arugula. We also shared the spaghettini with slow braised beef and pork ragu. The portion size was perfect; just enough for leftovers for lunch the next day. \u003c/p>\n\u003cp>Being the biggest fan of kale, we ordered the side of Cavolo Nero (Tuscan Kale) in oil and toasted garlic. It was a healthy bright green, and a more than adequate portion for only $5. \u003c/p>\n\u003cp>Our server was refreshingly pleasant, and seemed to enjoy her job and believe in the food. However as mentioned, the hostess made us almost uncomfortable, and the support staff were a little too casual. We did wait quite some time before getting our check, but then again we were in no hurry, it being a Sunday evening and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were happy with everything we ordered and overall had a nice experience. I would recommend Sorella di Zza’s to anyone in the area, and should I find myself in Oakland again, I would happily, if not eagerly, head back there myself. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7021/sorella-di-zzas-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8059"
],
"label": "checkplease_9339"
},
"checkplease_7023": {
"type": "posts",
"id": "checkplease_7023",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "7023",
"score": null,
"sort": [
1337841592000
]
},
"guestAuthors": [],
"slug": "hillstone-reviews",
"title": "Hillstone: Reviews",
"publishDate": 1337841592,
"format": "aside",
"headTitle": "Hillstone: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Hillstone: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6983\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed Hillstone:\u003c/strong> Thursday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHillstone Restaurant is more than an average steakhouse. It is, interestingly enough, a part of a chain of restaurants around the country, however each location carries a unique image from city to city. Chain restaurants get a really bad rap in the Bay Area, but part of the mission of each Hillstone restaurant is to blend with each city’s unique culture, lifestyle, and perspective, making each restaurant feel like its own entity.\u003c/p>\n\u003cp>Most steakhouses feel stale, dated, unchanged. But Hillstone puts great emphasis on architecture, art, and design, keeping the space fresh and alive. Oversized cherry red booths compliment the dark wood tables and dim yellow light, while the open kitchen keeps abuzz all evening long.\u003c/p>\n\u003cp>Hillstone’s focus on quality is unparalleled, with sourcing only the best ingredients from local purveyors. Their traditional steakhouse menu is given a modern twist with all ingredients — down to every aioli and dressing — made in house, and with additions like a variety of entree salads, different cuts of meat, and daily rotating specials often with other proteins.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My personal favorite thing to eat at Hillstone is their fire-grilled artichoke, so naturally, that is what we started with. Crispy and salty on the edge, yet perfectly tender in the middle, the flavors from the grill are as delicious as the freshness of the artichoke itself. A crave inducing aioli is served on the side, with ingredients I can only guess include something along the lines of mayonnaise, Dijon mustard, scallions, lemon, and more, but the recipe is a highly guarded secret (believe me, I’ve tried!). \u003c/p>\n\u003cp>Next we had a cabbage and kale salad with cilantro and fresh mint in a spicy peanut dressing. The cabbage and kale were perfectly crisp, and the dressing was surprisingly light and had quite a kick on the aftertaste. A very pleasant surprise. The cilantro and mint were a perfectly cool balance against the heat of the dressing. \u003c/p>\n\u003cp>Having both brought a big appetite, I ordered the prime rib with a fully loaded baked potato, my friend ordered the classic French Dip with skinny french fries. The prime rib came medium rare, just the way I prefer. It was lusciously tender and juicy; albeit the slightest bit too fatty. The baked potato came with bacon, chives, sour cream, and butter — all the classics to accompany an equally classic cut of meat. \u003c/p>\n\u003cp>The French Dip — one of my favorite dishes — was piled high with tender meat and served on a soft French roll. The au jus is rich and buttery, balanced by a light smoky flavor. The French fries — offered in both steak cut and skinny — were piping hot and crunchy, also fantastic to dip in the au jus. \u003c/p>\n\u003cp>For dessert, we couldn’t help ourselves and ordered the warm five-nut brownie with vanilla bean ice cream. The brownie was rich and moist, warm enough to satisfy but not so hot as to immediately melt the vanilla ice cream on top. The five varieties of nuts were sprinkled around the plate, allowing any desired amount of crunch. \u003c/p>\n\u003cp>Other perks and surprises from Hillstone are complimentary corkage and live jazz. It’s a delightful atmosphere that serves all occasions appropriately — business dinners, date nights, family birthdays. It truly compliments the charm of this gorgeous “City by the Bay.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed Hillstone:\u003c/strong> Sunday, March 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nArriving for a 6:00 PM reservation, I brought a friend to share in the experience. Having been accustomed to fine dining, I enjoyed having someone with me who could add to my insight and appreciation for the total event. We were seated within 5 minutes, and I noticed the establishment was pretty much full. I also recognized the staff persons were young, well trained, and attentive. We opened with beverages while waiting for our appetizers and shared the signature artichoke and spinach dip. It was delicious. My wine was a Pinot Noir (recommended by our server), which was full bodied and satisfying.\u003c/p>\n\u003cp>I loved the caramelized onion soup and I tasted the wrinkled spinach side dish. But it was the service that was great and, in my opinion, made the evening. At one point when my guest said, “Excuse me?” three servers turned to respond simultaneously! That could be described as a commercial response but still illustrates the attentiveness of all the staff. \u003c/p>\n\u003cp>My main entree, the “Hawaiian” Rib Eye, prepared medium rare, was melt-in-your-mouth delicious! It was accompanied by a loaded potato, an easy addition. The meal was very well portioned and good. And the Key lime pie dessert was so incredible so that, although I was full, I still had to continue tasting this dish until it was almost gone. \u003c/p>\n\u003cp>All in all a great dining experience!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed Hillstone:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a delightful experience, as everything worked on all counts. It was a spectacular day, sunny and in the 70s, so we spent a nice portion of the day riding our bikes on the Peninsula, working up an appetite. We arrived home after our day to shower and clean up and head off to the city. Traffic was light, and we arrived early, and the parking gods were with us and we found on street parking a block from the restaurant. \u003c/p>\n\u003cp>A good restaurant has to have three things: Great service, Ambiance (Not so loud you can’t hear your companions talk) and good food. The service was spectacular; the ambiance was nice, modern, and attractive, if just a touch loud. There was a 3-piece Jazz trio playing while we were there, and it added a nice touch. And the food was for the most part extremely good. It wasn’t an inexpensive evening, but we certainly didn’t feel ripped off. Tessa, our server, was fantastic! She always had her eyes on her section, and one just had to glance up and she’d be over in a heartbeat, inquiring if there was anything we needed. When we first sat down, I was looking at the wine menu trying to decide which wine to order, and when she came over she saw I was unsure of the choice I had made and offered to bring me a taste to make sure it was what I wanted. Little things like that go a long way to making the evening enjoyable. My wife also pointed out to me that she was spectacular looking, and that certainly didn’t diminish our enjoyment either.\u003c/p>\n\u003cp>We started out with two appetizers, the Smoked Salmon and the Chicago spinach dip. Both were amazing. The Salmon was house smoked, and it was a huge piece. It was served with thin toast points and a seasoned cream spread that made the whole piece melt in your mouth. We took the Salmon and could spread it on the toast, it was so soft and tender. This is the first time I can remember saying I didn’t want to finish the starters for fear of ruining my appetite and not being able to eat my entree, so we took some of the spinach dip to go rather than waste it. My wife ordered the Loup De Mer, which is a fancy name for Sea Bass, and she said it was spectacular. It was thin and flaky without a hint of fishiness. It came with your choice of seasonal veggie, and she chose the Brussels sprouts, which were done perfectly with a garlic butter flavor enhancing the dish. I had the Special of the Day, which was a Rib-eye that was done perfectly. The only complaint I had was that the meat tasted like it had been salted twice. I prefer that I put on my own salt if it needs it, and this was a gorgeous piece of meat that absolutely didn’t need the salt. The mashed potatoes that came with it were just OK; a little lumpy and not very special.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We finished with a piece of Key lime pie and two cups of a wonderful strong black coffee. The Key lime pie was done with a tasty graham cracker crust, a tart Key lime filling, and a mound of whipped cream that to their credit was not too sweet with graham sprinkles on top. It certainly worked for me, and I left with the knowledge that I just had a great dinner and did so at a restaurant I’ll look forward to coming back to.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Amanda:\u003c/strong> \"My personal favorite thing to eat at Hillstone is their fire-grilled artichoke\"\u003cbr />\r\n\u003cstrong>Bill:\u003c/strong> \"My main entree, the “Hawaiian” Rib Eye, prepared medium rare, was melt-in-your-mouth delicious!\"\u003cbr />\r\n\u003cstrong>Peter:\u003c/strong> \"I had the Special of the Day, which was a Rib-eye that was done perfectly. The only complaint I had was that the meat tasted like it had been salted twice.\"",
"status": "publish",
"parent": 0,
"modified": 1725580803,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 21,
"wordCount": 1513
},
"headData": {
"title": "Hillstone: Reviews | KQED",
"description": "Amanda: "My personal favorite thing to eat at Hillstone is their fire-grilled artichoke"\r\nBill: "My main entree, the “Hawaiian” Rib Eye, prepared medium rare, was melt-in-your-mouth delicious!"\r\nPeter: "I had the Special of the Day, which was a Rib-eye that was done perfectly. The only complaint I had was that the meat tasted like it had been salted twice."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hillstone: Reviews",
"datePublished": "2012-05-23T23:39:52-07:00",
"dateModified": "2024-09-05T17:00:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/7023/hillstone-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp705iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Hillstone: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6983\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed Hillstone:\u003c/strong> Thursday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHillstone Restaurant is more than an average steakhouse. It is, interestingly enough, a part of a chain of restaurants around the country, however each location carries a unique image from city to city. Chain restaurants get a really bad rap in the Bay Area, but part of the mission of each Hillstone restaurant is to blend with each city’s unique culture, lifestyle, and perspective, making each restaurant feel like its own entity.\u003c/p>\n\u003cp>Most steakhouses feel stale, dated, unchanged. But Hillstone puts great emphasis on architecture, art, and design, keeping the space fresh and alive. Oversized cherry red booths compliment the dark wood tables and dim yellow light, while the open kitchen keeps abuzz all evening long.\u003c/p>\n\u003cp>Hillstone’s focus on quality is unparalleled, with sourcing only the best ingredients from local purveyors. Their traditional steakhouse menu is given a modern twist with all ingredients — down to every aioli and dressing — made in house, and with additions like a variety of entree salads, different cuts of meat, and daily rotating specials often with other proteins.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My personal favorite thing to eat at Hillstone is their fire-grilled artichoke, so naturally, that is what we started with. Crispy and salty on the edge, yet perfectly tender in the middle, the flavors from the grill are as delicious as the freshness of the artichoke itself. A crave inducing aioli is served on the side, with ingredients I can only guess include something along the lines of mayonnaise, Dijon mustard, scallions, lemon, and more, but the recipe is a highly guarded secret (believe me, I’ve tried!). \u003c/p>\n\u003cp>Next we had a cabbage and kale salad with cilantro and fresh mint in a spicy peanut dressing. The cabbage and kale were perfectly crisp, and the dressing was surprisingly light and had quite a kick on the aftertaste. A very pleasant surprise. The cilantro and mint were a perfectly cool balance against the heat of the dressing. \u003c/p>\n\u003cp>Having both brought a big appetite, I ordered the prime rib with a fully loaded baked potato, my friend ordered the classic French Dip with skinny french fries. The prime rib came medium rare, just the way I prefer. It was lusciously tender and juicy; albeit the slightest bit too fatty. The baked potato came with bacon, chives, sour cream, and butter — all the classics to accompany an equally classic cut of meat. \u003c/p>\n\u003cp>The French Dip — one of my favorite dishes — was piled high with tender meat and served on a soft French roll. The au jus is rich and buttery, balanced by a light smoky flavor. The French fries — offered in both steak cut and skinny — were piping hot and crunchy, also fantastic to dip in the au jus. \u003c/p>\n\u003cp>For dessert, we couldn’t help ourselves and ordered the warm five-nut brownie with vanilla bean ice cream. The brownie was rich and moist, warm enough to satisfy but not so hot as to immediately melt the vanilla ice cream on top. The five varieties of nuts were sprinkled around the plate, allowing any desired amount of crunch. \u003c/p>\n\u003cp>Other perks and surprises from Hillstone are complimentary corkage and live jazz. It’s a delightful atmosphere that serves all occasions appropriately — business dinners, date nights, family birthdays. It truly compliments the charm of this gorgeous “City by the Bay.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed Hillstone:\u003c/strong> Sunday, March 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nArriving for a 6:00 PM reservation, I brought a friend to share in the experience. Having been accustomed to fine dining, I enjoyed having someone with me who could add to my insight and appreciation for the total event. We were seated within 5 minutes, and I noticed the establishment was pretty much full. I also recognized the staff persons were young, well trained, and attentive. We opened with beverages while waiting for our appetizers and shared the signature artichoke and spinach dip. It was delicious. My wine was a Pinot Noir (recommended by our server), which was full bodied and satisfying.\u003c/p>\n\u003cp>I loved the caramelized onion soup and I tasted the wrinkled spinach side dish. But it was the service that was great and, in my opinion, made the evening. At one point when my guest said, “Excuse me?” three servers turned to respond simultaneously! That could be described as a commercial response but still illustrates the attentiveness of all the staff. \u003c/p>\n\u003cp>My main entree, the “Hawaiian” Rib Eye, prepared medium rare, was melt-in-your-mouth delicious! It was accompanied by a loaded potato, an easy addition. The meal was very well portioned and good. And the Key lime pie dessert was so incredible so that, although I was full, I still had to continue tasting this dish until it was almost gone. \u003c/p>\n\u003cp>All in all a great dining experience!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed Hillstone:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a delightful experience, as everything worked on all counts. It was a spectacular day, sunny and in the 70s, so we spent a nice portion of the day riding our bikes on the Peninsula, working up an appetite. We arrived home after our day to shower and clean up and head off to the city. Traffic was light, and we arrived early, and the parking gods were with us and we found on street parking a block from the restaurant. \u003c/p>\n\u003cp>A good restaurant has to have three things: Great service, Ambiance (Not so loud you can’t hear your companions talk) and good food. The service was spectacular; the ambiance was nice, modern, and attractive, if just a touch loud. There was a 3-piece Jazz trio playing while we were there, and it added a nice touch. And the food was for the most part extremely good. It wasn’t an inexpensive evening, but we certainly didn’t feel ripped off. Tessa, our server, was fantastic! She always had her eyes on her section, and one just had to glance up and she’d be over in a heartbeat, inquiring if there was anything we needed. When we first sat down, I was looking at the wine menu trying to decide which wine to order, and when she came over she saw I was unsure of the choice I had made and offered to bring me a taste to make sure it was what I wanted. Little things like that go a long way to making the evening enjoyable. My wife also pointed out to me that she was spectacular looking, and that certainly didn’t diminish our enjoyment either.\u003c/p>\n\u003cp>We started out with two appetizers, the Smoked Salmon and the Chicago spinach dip. Both were amazing. The Salmon was house smoked, and it was a huge piece. It was served with thin toast points and a seasoned cream spread that made the whole piece melt in your mouth. We took the Salmon and could spread it on the toast, it was so soft and tender. This is the first time I can remember saying I didn’t want to finish the starters for fear of ruining my appetite and not being able to eat my entree, so we took some of the spinach dip to go rather than waste it. My wife ordered the Loup De Mer, which is a fancy name for Sea Bass, and she said it was spectacular. It was thin and flaky without a hint of fishiness. It came with your choice of seasonal veggie, and she chose the Brussels sprouts, which were done perfectly with a garlic butter flavor enhancing the dish. I had the Special of the Day, which was a Rib-eye that was done perfectly. The only complaint I had was that the meat tasted like it had been salted twice. I prefer that I put on my own salt if it needs it, and this was a gorgeous piece of meat that absolutely didn’t need the salt. The mashed potatoes that came with it were just OK; a little lumpy and not very special.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We finished with a piece of Key lime pie and two cups of a wonderful strong black coffee. The Key lime pie was done with a tasty graham cracker crust, a tart Key lime filling, and a mound of whipped cream that to their credit was not too sweet with graham sprinkles on top. It certainly worked for me, and I left with the knowledge that I just had a great dinner and did so at a restaurant I’ll look forward to coming back to.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/7023/hillstone-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_8060"
],
"label": "checkplease_9339"
},
"checkplease_6885": {
"type": "posts",
"id": "checkplease_6885",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "6885",
"score": null,
"sort": [
1337237024000
]
},
"guestAuthors": [],
"slug": "rivoli-restaurant-reviews",
"title": "Rivoli Restaurant: Reviews",
"publishDate": 1337237024,
"format": "aside",
"headTitle": "Rivoli Restaurant: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Rivoli Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6859\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6849\">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/cp704iPod.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/40/2012/05/larry-the-o125x125.jpg\" alt=\"Larry the O\" title=\"Larry the O\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Larry the O\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician and Audio Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Vallejo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rivoli Restaurant\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’ve been going to Rivoli since the late 90s, mostly for special occasions or business dinners. (The restaurant opened in ’94.) It became a favorite because it combined the two biggest factors in my restaurant enjoyment—first is food (handled by the kitchen of chef and co-founder Wendy Brucker) and second is service (front-of-house is run by Brucker’s co-founding partner Roscoe Skipper)—with an elegant yet relaxed environment. The consistency of the experience spread over years has always been particularly impressive. In fact, I have had the same server, a dapper gravel-voiced gentleman named Bill, on a number of visits spread over more than a few years. \u003c/p>\n\u003cp>The restaurant consists of a wine bar at the front door and a dining room with around 20 tables in back. The far side of the dining room consists of French doors and glass panels looking out into a small, lush garden hidden away behind fences and totally secret. The dining room itself has a nice, but low-key interior that shows Japanese influences in the paper globe lamps, slat ceiling, and bamboo paneling. It is a relaxed, convivial space, but not targeted at being a family place. I’ve had many fine times here, not the least of which being dining alone on New Year’s Eve one year, when, rather than getting forgotten in the crowd, I had several servers checking on me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This particular visit, we happened to go, not on a weekend evening, but on a Wednesday evening, and on the early side at that, right at 6 PM. I went with my wife, Angela, who has been with me for several Rivoli adventures. One of the interesting aspects of going on a Wednesday was experiencing the team that steps in when the weekend team gets a night off. On this particular evening, we saw neither Brucker nor Skipper, though I have been greeted by Skipper on nearly every trip I’ve made there. Mid-week or not, the dining room was well-filled; there were few empty tables. \u003c/p>\n\u003cp>After getting in and getting seated, we were brought some fresh Acme bread with a cube of butter and a small cup of salt. I asked our server about one of the wines by the glass, and she did not seem to really know much about it. She did, however, quickly offer to bring me a taste, which certainly told the tale. She might have offered to get someone else who might know more. After tasting it, I was more curious, so I flagged down the maître d’ easily, and he did know more about the wine, which I expected, given that Skipper is a rather serious sommelier. \u003c/p>\n\u003cp>(Of course, Skipper is very concerned with proper pairing of wine and food, and I am a total heathen who picks a wine I’ll like and food I’ll like and is in hog heaven.)The Scholium Project “Gardens of Babylon” is a very big, fruit-forward (which I tend to like) Petite Sirah blend.\u003c/p>\n\u003cp>Brucker likes to mix consistency and change. There are a few appetizers and desserts that seem to always be on the menu. For the mains, there are usually the same basic anchors (beef, pork, fowl, fish or seafood, and a pasta dish), but the recipes change. Some recur, some don’t. We decided to get one appetizer we knew well and one we did not.\u003c/p>\n\u003cp>The old favorite appetizer was the artisanal cheese plate, a plate with small servings of three different fancy-pants cheeses, often regional in origin, accompanied by an absolutely splendid house-made currant-walnut bread, served in slices the size of those cut from a baguette (perhaps that’s how they bake them?). It’s actually on the dessert and cheese menu, but I have long ordered it as an appetizer and have yet to receive any rebuke. Worse yet, I always ask for a little extra bread. This night, the cheeses were Cowgirl Creamery’s rich Mt Tam, the Bellwether Farm sheep’s-milk San Andreas, and Laurel Chanel Cabecou, a soft chèvre. The range of softness from the triple-crème Mt Tam to the semi-firm San Andreas was very pleasing, and the plate worked beautifully with the wine I was drinking.\u003c/p>\n\u003cp>Usually, the cheeses are pointed out and identified when the plate is served, but this time they were not. Not much of a problem, really. It wasn’t hard to figure out and they were all scrumptious. The plate is fine for two; if you had three or four you might want to order two of them.\u003c/p>\n\u003cp>The other appetizer was pine nut and gnocchi semolina with chestnuts and a pear sauce. Yikes! The gnocchi had a creamy, polenta-like texture that just melted in my mouth, while the chestnuts had a soft chewiness to them. \u003c/p>\n\u003cp>For the mains, I ordered the chicken cooked two ways. Most times that I have been to Rivoli (in fact, all that I can recall) that dish has been available cooked with duck, not chicken. Duck can be tricky; it’s easy to have it be too fatty. There are a handful of places in the Bay Area that just have a great touch with it, and Rivoli is one of those. (Bay Wolf and Cindy’s Backstreet Kitchen are two others.)\u003c/p>\n\u003cp>So, while I missed the duck, I decided to try the chicken. The two ways of cooking are grilled and sliced, and confit (cooked in fat). The slices were good, and the confit was well-executed, but I am a Maryland boy and fussy about my fried chicken preparations, so I was less impressed with the chicken cooked two ways than the duck. Still, with the potatoes, spinach, prosciutto, and sage that were in the dish, it was a pretty tasty meal.\u003c/p>\n\u003cp>My wife ordered the Dungeness crab and Bellwether Farm ricotta ravioli, and it was scrumptious. Rather than the small packet shape in which one often sees ravioli, these are large, almost like lasagna noodles folded over with filling. Depending on the crab, it can be a delicate flavor, and the preparation here, with Meyer lemon pasta and peas, accommodates that. On the whole, while Rivoli’s kitchen definitely knows how to spice, my impression is that the house style is not as forward as, say, a Thai or Indian restaurant; it’s more of a Cal-Med thing. It was one of those moments I was greedily glad that my wife has a comparatively small appetite.\u003c/p>\n\u003cp>We did, of course, order dessert. Naturally. I was curious about the warm pineapple upside down cake. There have been few occasions where I have had pineapple upside down cake taste like it came from anywhere other than Safeway. Having had many splendid desserts at Rivoli, I figured I’d take a shot on it. And it was gooooood. The cake is very moist, like a rum cake, and the pineapple is warm. Throw in the vanilla ice cream, toasted coconut, and stuff, and it was a lovely but not overly sugared treat.\u003c/p>\n\u003cp>The upside down cake went well with Rivoli’s coffee. I have been shocked at how often an otherwise excellent restaurant has lousy and/or weak coffee. Rivoli serves Thanskgiving coffee, which works fine for me. (At home I drink Moschetti, a little-known and most excellent roastery in Vallejo.)\u003c/p>\n\u003cp>The other dessert was the warm chocolate truffle torte. This is a hard-core choice, but, again, did not alienate me with gratuitous sweetness. It’s a cake-like texture and has intense chocolate flavor.\u003c/p>\n\u003cp>Rivoli is one of my favorite Bay Area special occasion spots, and while a few other visits have had a little higher polish shine than our Wednesday night excursion, it is still a place whose food and service both feel effective but relaxed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/sarah-spence125x125.jpg\" alt=\"Sarah Spence\" title=\"Sarah Spence\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reggio-Emiliano Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Chairman (Food Truck)\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Just a short drive from Oakland and with free parking right in front, Rivoli makes a great first impression before even entering. Once inside the restaurant, we were greeted by a cheerful hostess and a bar tucked into the left corner with two adjoining tables placed along the side. Despite arriving early for our 7:30pm dinner on a Tuesday night, they took us right away. Once settled into the dining room my guest and I instantly realized we were the only spring chickens in this classy rooster house. We had not been expecting to dine in a booming hip café, however, we were noticeably the only twenty-somethings in the room, which give us a slight sense of awkwardness, though, it just may have been the fact that we came in on an unpopular Tuesday night.\u003c/p>\n\u003cp>The dining room was snug and the dim lighting set the mood for couples and intimate gatherings with a blushful garden glowing through the floor to ceiling windows, complementing the modestly adorned dining room. Our waitresses warmed up the room even more so with her charming character when she guided us through our menus. She even caught her self when her apron string slipped into a pitcher of water while refilling our glasses and quickly changed out our water. Once we had finally chosen what to have from a selective menu that changes every few weeks and an extensive wine list with a handful of cocktails, the service was prompt and our meals flowed effortlessly without being rushed through our courses. \u003c/p>\n\u003cp>We decided on the portabella mushroom fritters with an arugula salad dressed with a lightly salted caper vinaigrette with flaked parmesan placed on top and a rich aioli on the side for our appetizer. The mushroom fritters were crispy yet soft and had a light earthy taste in the middle. The arugula salad was tossed in a touch of oil sprinkled with capers that sliced the subtle earthiness of the mushrooms nicely with the silky garlicky aioli. We ordered our main courses with a Riesling Leitz wine that turned out to be the paramount decision of the night with its sweet notes of grapefruit and peach. The Riesling complemented my Dungeness crab ricotta ravioli with Meyer lemon pasta (along with peas and carrots) well. However, the Meyer lemon in the pasta was nearly unnoticeable and unfortunately finding a small crab shell embedded between tattered bits of crab inside the pasta made this dish more of a disappointment rather than the engaging bold crab dish that I had longed for. However, the richness of the ricotta harmonized with the peas and carrots, giving them a creamy, buttery tang. \u003c/p>\n\u003cp>My guest had the pot roast with Brussels sprouts, carrots and mashed potatoes, which had her taste buds fox-trotting in happiness with the pot roast falling apart with just a prick of the fork and the vegetables roasted in a succulent au jus. However, the horseradish sauce that tagged along was nothing to be desired with its assertive taste of sour cream. We finished off our meal with the mascarpone panna cotta cheesecake with strawberries for dessert (which was taken off our total tab because of the crab shell incident), which left our palates clean and our stomachs settled. The velvety smooth cheese coats the mouth while the strawberries score the cheese with a bitter sweetness to make a wonderful arrangement for an ending of a meal. \u003c/p>\n\u003cp>Overall, Rivoli is a fine restaurant perhaps for an anniversary, birthday or for a Tuesday night retirement celebration. As for the everyday occasion, there are superior establishments right around the corner. And that is not to say that I do not enjoy a fine dining experience as much as the next person. Yet, with a running tab of seventy-five dollars per person for average serving portions and decent ingredients, I am left feeling underwhelmed. On the other hand, the wine list, which carries onto five pages, does help make up for the ordinary food. Rivoli is also in a prime location in Albany, which adds to its charm of being in a lovely neighborhood that you can stroll through and window shop after your meal, but still the wine and location alone is not enough to have me arrange a visit back. Perhaps, if they had the garden open for dining instead of just being a display, or if the food was more tremendous with flavor, I would then be more enthusiastic to visit back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/gabe-ets-hokin125x125.jpg\" alt=\"Gabe Ets-Hokin\" title=\"Gabe Ets-Hokin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gabe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> City Bike, Editor-in-Chief\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Station House Café\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I like small businesses that clearly care about their customers. The rest can go to hell. Seriously—they can go straight to hell. How many restaurants have you dined in where the staff and management obviously don’t care if you live or die (or enjoy your meal)? And yet they stay in business—interesting how you can build a business model on one-time-only customers.\u003c/p>\n\u003cp>So it’s refreshing to visit Rivoli, a clean, sharply run little place on the uber-cute strip of Solano Avenue in Berkeley. It’s been open for almost two decades, but you wouldn’t guess by looking at it—everything is clean, tidy and looks freshly painted. The small main dining room looks out on a neat garden through huge picture windows, and the host marches precisely around the room, carrying wine, answering questions and making sure everything is just right.\u003c/p>\n\u003cp>Our server was crisp and knowledgeable, yet friendly and unobtrusive. The complete look of the wine list should make vino-philes happy, but I don’t know much about orderin’ no wines, so I asked her for a wine recommendation. Her pick, a California Grenache, was a nice pairing with the hearty pot roast. Dishes came out with perfect timing, and we felt neither rushed nor smitten with awkward pauses, which is saying something when you’re out stag with a married couple facing you across the table waiting for you to say something entertaining.\u003c/p>\n\u003cp>The kitchen displayed similar competence. The appetizers were good, and although I wish my dining companions had a little more adventurous spirit (Really Al? A Caesar ($9.50)? And mixed greens, Zina? Really? ($7.50)).The quality and local pedigree of the produce, cheeses and other ingredients shone though in the simple dishes. On the fancy side, the house-smoked salmon was tender and full of flavor, paired with a light, fluffy spring onion soufflé ($15) that would impress anybody who’s tried to make a soufflé. But the Portobello mushroom fritters ($10) are Rivoli’s claim to fame, and deservedly so—chewy, rich and crunchy with light, greaseless seasoned breadcrumbs. Fried food!\u003c/p>\n\u003cp>Our entrees were good, but surprisingly, only the vegetarian dish really stood out. The pot roast ($24), with creamy mashed potatoes, Madeira jus and delicate roasted Brussels sprouts was good, although I thought the meat was a shade dry—I should have gotten the pork tenderloin. Al’s chicken prepared two ways ($23) was better; perfectly fried breast (although I thought the breast was dry) spooning with smoky grilled marinated breast, accompanied by olive-oil fired potatoes and perfect cooked spinach. But Zina the vegetarian gets the Best Dish Ordered award: melt-in-your-mouth grilled artichoke ($17) with tender, fat spears of asparagus and an unusually soft and fluffy Parmesan polenta that had us arguing about if it was too weird to be good or too good to be weird. Dessert was a moist and sweet pineapple upside-down cake ($8) that oddly reminded me of tarte tatin, thanks to the gooey, crackly caramelization on top (bottom?).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Hopefully, my writing has given you an idea of what to expect at Rivoli: excellent ingredients, careful, competent preparation and service, and solid value. It’s not cheap, but it’s far from overpriced, further highlighting the respect Rivoli shows its diners. If you want excellent service, well-executed dishes and outstanding ingredients, this is a great special-occasion or regular stop depending on how well you’ve weathered the last 5 years.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Larry the O:\u003c/strong> \"The gnocchi had a creamy, polenta-like texture that just melted in my mouth, while the chestnuts had a soft chewiness to them.\"\u003cbr />\r\n\u003cstrong>Sarah:\u003c/strong> \"Overall, Rivoli is a fine restaurant perhaps for an anniversary, birthday or for a Tuesday night retirement celebration.\"\u003cbr />\r\n\u003cstrong>Gabe:\u003c/strong> \"But the Portobello mushroom fritters are Rivoli's claim to fame, and deservedly so—chewy, rich and crunchy with light, greaseless seasoned breadcrumbs.\"",
"status": "publish",
"parent": 0,
"modified": 1725580810,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 34,
"wordCount": 2805
},
"headData": {
"title": "Rivoli Restaurant: Reviews | KQED",
"description": "Larry the O: "The gnocchi had a creamy, polenta-like texture that just melted in my mouth, while the chestnuts had a soft chewiness to them."\r\nSarah: "Overall, Rivoli is a fine restaurant perhaps for an anniversary, birthday or for a Tuesday night retirement celebration."\r\nGabe: "But the Portobello mushroom fritters are Rivoli's claim to fame, and deservedly so—chewy, rich and crunchy with light, greaseless seasoned breadcrumbs."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rivoli Restaurant: Reviews",
"datePublished": "2012-05-16T23:43:44-07:00",
"dateModified": "2024-09-05T17:00:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/6885/rivoli-restaurant-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp704iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Rivoli Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6859\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6849\">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/cp704iPod.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/40/2012/05/larry-the-o125x125.jpg\" alt=\"Larry the O\" title=\"Larry the O\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Larry the O\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician and Audio Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Vallejo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rivoli Restaurant\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’ve been going to Rivoli since the late 90s, mostly for special occasions or business dinners. (The restaurant opened in ’94.) It became a favorite because it combined the two biggest factors in my restaurant enjoyment—first is food (handled by the kitchen of chef and co-founder Wendy Brucker) and second is service (front-of-house is run by Brucker’s co-founding partner Roscoe Skipper)—with an elegant yet relaxed environment. The consistency of the experience spread over years has always been particularly impressive. In fact, I have had the same server, a dapper gravel-voiced gentleman named Bill, on a number of visits spread over more than a few years. \u003c/p>\n\u003cp>The restaurant consists of a wine bar at the front door and a dining room with around 20 tables in back. The far side of the dining room consists of French doors and glass panels looking out into a small, lush garden hidden away behind fences and totally secret. The dining room itself has a nice, but low-key interior that shows Japanese influences in the paper globe lamps, slat ceiling, and bamboo paneling. It is a relaxed, convivial space, but not targeted at being a family place. I’ve had many fine times here, not the least of which being dining alone on New Year’s Eve one year, when, rather than getting forgotten in the crowd, I had several servers checking on me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This particular visit, we happened to go, not on a weekend evening, but on a Wednesday evening, and on the early side at that, right at 6 PM. I went with my wife, Angela, who has been with me for several Rivoli adventures. One of the interesting aspects of going on a Wednesday was experiencing the team that steps in when the weekend team gets a night off. On this particular evening, we saw neither Brucker nor Skipper, though I have been greeted by Skipper on nearly every trip I’ve made there. Mid-week or not, the dining room was well-filled; there were few empty tables. \u003c/p>\n\u003cp>After getting in and getting seated, we were brought some fresh Acme bread with a cube of butter and a small cup of salt. I asked our server about one of the wines by the glass, and she did not seem to really know much about it. She did, however, quickly offer to bring me a taste, which certainly told the tale. She might have offered to get someone else who might know more. After tasting it, I was more curious, so I flagged down the maître d’ easily, and he did know more about the wine, which I expected, given that Skipper is a rather serious sommelier. \u003c/p>\n\u003cp>(Of course, Skipper is very concerned with proper pairing of wine and food, and I am a total heathen who picks a wine I’ll like and food I’ll like and is in hog heaven.)The Scholium Project “Gardens of Babylon” is a very big, fruit-forward (which I tend to like) Petite Sirah blend.\u003c/p>\n\u003cp>Brucker likes to mix consistency and change. There are a few appetizers and desserts that seem to always be on the menu. For the mains, there are usually the same basic anchors (beef, pork, fowl, fish or seafood, and a pasta dish), but the recipes change. Some recur, some don’t. We decided to get one appetizer we knew well and one we did not.\u003c/p>\n\u003cp>The old favorite appetizer was the artisanal cheese plate, a plate with small servings of three different fancy-pants cheeses, often regional in origin, accompanied by an absolutely splendid house-made currant-walnut bread, served in slices the size of those cut from a baguette (perhaps that’s how they bake them?). It’s actually on the dessert and cheese menu, but I have long ordered it as an appetizer and have yet to receive any rebuke. Worse yet, I always ask for a little extra bread. This night, the cheeses were Cowgirl Creamery’s rich Mt Tam, the Bellwether Farm sheep’s-milk San Andreas, and Laurel Chanel Cabecou, a soft chèvre. The range of softness from the triple-crème Mt Tam to the semi-firm San Andreas was very pleasing, and the plate worked beautifully with the wine I was drinking.\u003c/p>\n\u003cp>Usually, the cheeses are pointed out and identified when the plate is served, but this time they were not. Not much of a problem, really. It wasn’t hard to figure out and they were all scrumptious. The plate is fine for two; if you had three or four you might want to order two of them.\u003c/p>\n\u003cp>The other appetizer was pine nut and gnocchi semolina with chestnuts and a pear sauce. Yikes! The gnocchi had a creamy, polenta-like texture that just melted in my mouth, while the chestnuts had a soft chewiness to them. \u003c/p>\n\u003cp>For the mains, I ordered the chicken cooked two ways. Most times that I have been to Rivoli (in fact, all that I can recall) that dish has been available cooked with duck, not chicken. Duck can be tricky; it’s easy to have it be too fatty. There are a handful of places in the Bay Area that just have a great touch with it, and Rivoli is one of those. (Bay Wolf and Cindy’s Backstreet Kitchen are two others.)\u003c/p>\n\u003cp>So, while I missed the duck, I decided to try the chicken. The two ways of cooking are grilled and sliced, and confit (cooked in fat). The slices were good, and the confit was well-executed, but I am a Maryland boy and fussy about my fried chicken preparations, so I was less impressed with the chicken cooked two ways than the duck. Still, with the potatoes, spinach, prosciutto, and sage that were in the dish, it was a pretty tasty meal.\u003c/p>\n\u003cp>My wife ordered the Dungeness crab and Bellwether Farm ricotta ravioli, and it was scrumptious. Rather than the small packet shape in which one often sees ravioli, these are large, almost like lasagna noodles folded over with filling. Depending on the crab, it can be a delicate flavor, and the preparation here, with Meyer lemon pasta and peas, accommodates that. On the whole, while Rivoli’s kitchen definitely knows how to spice, my impression is that the house style is not as forward as, say, a Thai or Indian restaurant; it’s more of a Cal-Med thing. It was one of those moments I was greedily glad that my wife has a comparatively small appetite.\u003c/p>\n\u003cp>We did, of course, order dessert. Naturally. I was curious about the warm pineapple upside down cake. There have been few occasions where I have had pineapple upside down cake taste like it came from anywhere other than Safeway. Having had many splendid desserts at Rivoli, I figured I’d take a shot on it. And it was gooooood. The cake is very moist, like a rum cake, and the pineapple is warm. Throw in the vanilla ice cream, toasted coconut, and stuff, and it was a lovely but not overly sugared treat.\u003c/p>\n\u003cp>The upside down cake went well with Rivoli’s coffee. I have been shocked at how often an otherwise excellent restaurant has lousy and/or weak coffee. Rivoli serves Thanskgiving coffee, which works fine for me. (At home I drink Moschetti, a little-known and most excellent roastery in Vallejo.)\u003c/p>\n\u003cp>The other dessert was the warm chocolate truffle torte. This is a hard-core choice, but, again, did not alienate me with gratuitous sweetness. It’s a cake-like texture and has intense chocolate flavor.\u003c/p>\n\u003cp>Rivoli is one of my favorite Bay Area special occasion spots, and while a few other visits have had a little higher polish shine than our Wednesday night excursion, it is still a place whose food and service both feel effective but relaxed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/sarah-spence125x125.jpg\" alt=\"Sarah Spence\" title=\"Sarah Spence\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reggio-Emiliano Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Chairman (Food Truck)\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Just a short drive from Oakland and with free parking right in front, Rivoli makes a great first impression before even entering. Once inside the restaurant, we were greeted by a cheerful hostess and a bar tucked into the left corner with two adjoining tables placed along the side. Despite arriving early for our 7:30pm dinner on a Tuesday night, they took us right away. Once settled into the dining room my guest and I instantly realized we were the only spring chickens in this classy rooster house. We had not been expecting to dine in a booming hip café, however, we were noticeably the only twenty-somethings in the room, which give us a slight sense of awkwardness, though, it just may have been the fact that we came in on an unpopular Tuesday night.\u003c/p>\n\u003cp>The dining room was snug and the dim lighting set the mood for couples and intimate gatherings with a blushful garden glowing through the floor to ceiling windows, complementing the modestly adorned dining room. Our waitresses warmed up the room even more so with her charming character when she guided us through our menus. She even caught her self when her apron string slipped into a pitcher of water while refilling our glasses and quickly changed out our water. Once we had finally chosen what to have from a selective menu that changes every few weeks and an extensive wine list with a handful of cocktails, the service was prompt and our meals flowed effortlessly without being rushed through our courses. \u003c/p>\n\u003cp>We decided on the portabella mushroom fritters with an arugula salad dressed with a lightly salted caper vinaigrette with flaked parmesan placed on top and a rich aioli on the side for our appetizer. The mushroom fritters were crispy yet soft and had a light earthy taste in the middle. The arugula salad was tossed in a touch of oil sprinkled with capers that sliced the subtle earthiness of the mushrooms nicely with the silky garlicky aioli. We ordered our main courses with a Riesling Leitz wine that turned out to be the paramount decision of the night with its sweet notes of grapefruit and peach. The Riesling complemented my Dungeness crab ricotta ravioli with Meyer lemon pasta (along with peas and carrots) well. However, the Meyer lemon in the pasta was nearly unnoticeable and unfortunately finding a small crab shell embedded between tattered bits of crab inside the pasta made this dish more of a disappointment rather than the engaging bold crab dish that I had longed for. However, the richness of the ricotta harmonized with the peas and carrots, giving them a creamy, buttery tang. \u003c/p>\n\u003cp>My guest had the pot roast with Brussels sprouts, carrots and mashed potatoes, which had her taste buds fox-trotting in happiness with the pot roast falling apart with just a prick of the fork and the vegetables roasted in a succulent au jus. However, the horseradish sauce that tagged along was nothing to be desired with its assertive taste of sour cream. We finished off our meal with the mascarpone panna cotta cheesecake with strawberries for dessert (which was taken off our total tab because of the crab shell incident), which left our palates clean and our stomachs settled. The velvety smooth cheese coats the mouth while the strawberries score the cheese with a bitter sweetness to make a wonderful arrangement for an ending of a meal. \u003c/p>\n\u003cp>Overall, Rivoli is a fine restaurant perhaps for an anniversary, birthday or for a Tuesday night retirement celebration. As for the everyday occasion, there are superior establishments right around the corner. And that is not to say that I do not enjoy a fine dining experience as much as the next person. Yet, with a running tab of seventy-five dollars per person for average serving portions and decent ingredients, I am left feeling underwhelmed. On the other hand, the wine list, which carries onto five pages, does help make up for the ordinary food. Rivoli is also in a prime location in Albany, which adds to its charm of being in a lovely neighborhood that you can stroll through and window shop after your meal, but still the wine and location alone is not enough to have me arrange a visit back. Perhaps, if they had the garden open for dining instead of just being a display, or if the food was more tremendous with flavor, I would then be more enthusiastic to visit back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/gabe-ets-hokin125x125.jpg\" alt=\"Gabe Ets-Hokin\" title=\"Gabe Ets-Hokin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gabe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> City Bike, Editor-in-Chief\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Station House Café\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I like small businesses that clearly care about their customers. The rest can go to hell. Seriously—they can go straight to hell. How many restaurants have you dined in where the staff and management obviously don’t care if you live or die (or enjoy your meal)? And yet they stay in business—interesting how you can build a business model on one-time-only customers.\u003c/p>\n\u003cp>So it’s refreshing to visit Rivoli, a clean, sharply run little place on the uber-cute strip of Solano Avenue in Berkeley. It’s been open for almost two decades, but you wouldn’t guess by looking at it—everything is clean, tidy and looks freshly painted. The small main dining room looks out on a neat garden through huge picture windows, and the host marches precisely around the room, carrying wine, answering questions and making sure everything is just right.\u003c/p>\n\u003cp>Our server was crisp and knowledgeable, yet friendly and unobtrusive. The complete look of the wine list should make vino-philes happy, but I don’t know much about orderin’ no wines, so I asked her for a wine recommendation. Her pick, a California Grenache, was a nice pairing with the hearty pot roast. Dishes came out with perfect timing, and we felt neither rushed nor smitten with awkward pauses, which is saying something when you’re out stag with a married couple facing you across the table waiting for you to say something entertaining.\u003c/p>\n\u003cp>The kitchen displayed similar competence. The appetizers were good, and although I wish my dining companions had a little more adventurous spirit (Really Al? A Caesar ($9.50)? And mixed greens, Zina? Really? ($7.50)).The quality and local pedigree of the produce, cheeses and other ingredients shone though in the simple dishes. On the fancy side, the house-smoked salmon was tender and full of flavor, paired with a light, fluffy spring onion soufflé ($15) that would impress anybody who’s tried to make a soufflé. But the Portobello mushroom fritters ($10) are Rivoli’s claim to fame, and deservedly so—chewy, rich and crunchy with light, greaseless seasoned breadcrumbs. Fried food!\u003c/p>\n\u003cp>Our entrees were good, but surprisingly, only the vegetarian dish really stood out. The pot roast ($24), with creamy mashed potatoes, Madeira jus and delicate roasted Brussels sprouts was good, although I thought the meat was a shade dry—I should have gotten the pork tenderloin. Al’s chicken prepared two ways ($23) was better; perfectly fried breast (although I thought the breast was dry) spooning with smoky grilled marinated breast, accompanied by olive-oil fired potatoes and perfect cooked spinach. But Zina the vegetarian gets the Best Dish Ordered award: melt-in-your-mouth grilled artichoke ($17) with tender, fat spears of asparagus and an unusually soft and fluffy Parmesan polenta that had us arguing about if it was too weird to be good or too good to be weird. Dessert was a moist and sweet pineapple upside-down cake ($8) that oddly reminded me of tarte tatin, thanks to the gooey, crackly caramelization on top (bottom?).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hopefully, my writing has given you an idea of what to expect at Rivoli: excellent ingredients, careful, competent preparation and service, and solid value. It’s not cheap, but it’s far from overpriced, further highlighting the respect Rivoli shows its diners. If you want excellent service, well-executed dishes and outstanding ingredients, this is a great special-occasion or regular stop depending on how well you’ve weathered the last 5 years.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/6885/rivoli-restaurant-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_8054"
],
"label": "checkplease_9339"
},
"checkplease_6891": {
"type": "posts",
"id": "checkplease_6891",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "6891",
"score": null,
"sort": [
1337236997000
]
},
"guestAuthors": [],
"slug": "the-chairman-food-truck-reviews",
"title": "The Chairman (Food Truck): Reviews",
"publishDate": 1337236997,
"format": "aside",
"headTitle": "The Chairman (Food Truck): Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>The Chairman (Food Truck): Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6871\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6849\">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/cp704iPod.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/40/2012/05/sarah-spence125x125.jpg\" alt=\"Sarah Spence\" title=\"Sarah Spence\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reggio-Emiliano Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Chairman (Food Truck)\u003cbr>\n\u003cstrong>Reviewed The Chairman (Food Truck):\u003c/strong> Friday, March 16, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The first time I stumbled upon The Chairman truck (formerly known as “The Chairman Bao Bun Truck”) was at the Eat Real festival in Oakland two years ago. I waited in a line that curled around the truck for about forty-five minutes with the hot sun beating down my neck and eventually sweated through my under garments. The chitter-chatter about how tremendous the food was on The Chairman truck from others bearing the line with me is what kept me from giving up my spot and running to the nearest shaded area. I waited, fully sunburned and needing a new change of clothes. I finally arrived to the order window. “Two pork belly steam buns please,” and a few minutes later the coveted buns were mine-all mine. Taking my first bite, I was in complete bliss with the tender fatty substance of the pork belly which has been braised for hours in Coca-Cola, nestled into a steamy fluffy bun with cool pickled daikon placed on top that cuts the richness of the sweet pork glaze with a tang that would send you into a food coma and with that, I was already back in line waiting for more. \u003c/p>\n\u003cp>Till this day, I have yet to taste anything as delicious as their steamed pork belly buns. I’ve followed them since the Eat Real festival two years ago, bought their t-shirts and even gotten parking tickets waiting for the buns to flow out of the pick-up window. The Chairman has opened (as Aladdin would say) “a whole new world” of not only Asian cuisine but the revolutionary movement of gourmet food trucks for me. I have only seen one food truck on \u003cem>Check, Please!\u003c/em> and I think it’s time for one of the many fabulous ones to shine. The Chairman truck is that fabulous truck, the bee’s knees when it comes to gourmet food trucks and is the perfect example of an exemplary food that rolls on wheels, and now with two Chairman trucks hitting the Bay Area pavement I cannot find a reason for anyone not to try them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> Their bold flavors will make your taste buds burst with delight with the flavors in their baked and steamed buns that are stuffed with the most succulent ingredients. They serve up these fresh with carefully thought-out components like their turmeric pickled daikon, spicy chicken, Coca-Cola braised pork butt, toasted sesame purée, crispy miso-cured tofu with garlic and green papaya, orange pickled red onions and mint in tender soft buns that are enough to send your pallet into a flavor frenzy with each bite. The steamed buns are light, airy, and warm with the baked ones resembling more of a burger bun being lightly crunchy yet tender. Though, once stuffed with any one of their menu items, there is no way that one of these buns can go wrong. The Chairman truck also offers shaved ice drinks with fresh coconut and strawberries in the warmer seasons for a summer day sweet treat. And when it gets cold outside, expect to see their winter squash soup with wonton chips to warm you up with its creamy goodness. I have yet to find any other restaurant that serves up anything close to comparison to the wholesomeness that The Chairman truck dishes out.\u003c/p>\n\u003cp>The Chairman truck is also apart of the Off The Grid organization, which brings mobile gourmet food to your local watering holes so that everyone may experience different cuisine at affordable prices and in a different yet exciting environment. Now, I know that not many would wait in the sun for forty-five minutes just to try The Chairman truck. However, being a mobile truck keeps them moving all year around from San Francisco to San Jose, serving up lunch and dinner to the masses thus giving everyone a chance to try their outrageously savory buns. There may be no wine service, fine décor, or swanky atmosphere but for me personally, I cannot picture a better way to end a long summer night than visiting one of The Chairman trucks during their dinner service, munching on buns and watching the sun go down with friends and loved ones. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/larry-the-o125x125.jpg\" alt=\"Larry the O\" title=\"Larry the O\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Larry the O\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician and Audio Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Vallejo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rivoli Restaurant\u003cbr>\n\u003cstrong>Reviewed The Chairman (Food Truck):\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The food truck craze is a double-edged sword. For consumers, it provides variety and convenience and even saves some money, but it is easy to understand the complaints of the brick-and-mortar restaurateurs. With that as a backdrop, I tracked down the Chairman Truck in San Francisco on Mission Street near First about 20 minutes before their 2 PM closing time. The truck was lined up in an alley with two others under the guise of “Off the Grid,” an apparently more-or-less official Celebration of the Truck.\u003c/p>\n\u003cp>Though I had read of crazy lines for this truck, when I arrived there was only one person in front of me. On the other hand, there were also only steamed buns left; they were out of baked for the day. A difficult tradeoff, but one in which I had no choice, so I proceeded to order three steamed buns: the Tender Pork Belly with Turmeric-pickled daikon, the spicy chicken with toasted sesame puree, pickled carrots, cucumber, and cilantro, and the vegetarian crispy miso-cured tofu with garlic tofu mayo and baby choy sum. \u003c/p>\n\u003cp>To get an idea of what the steamed buns are like, think of a doughy Cal-Asian taco. The bread (made from a 40-year-old house recipe) is soft and spongy, more like injera than tortilla, but maybe two-thirds the size of a typical corn tortilla, with fillings laid on top.\u003c/p>\n\u003cp>OK, so we know the ambiance and basic experience is Food Truck a la via; what you want to know is how the food is. Simply put, it kills. And it’s messy.\u003c/p>\n\u003cp>I am not a major pork guy, but the tender pork belly was exquisite. The meat is braised for four or five hours, then thin-sliced and grilled to seal in the moisture. It had a sauce that was not any kind of BBQ, but had the dark, sweetness of good BBQ sauce. The daikon is in a light, Japanese style of pickling, and it provided a dramatic contrast to the soft, sweet meat that was brilliant, adding a touch of electricity to the dish. \u003c/p>\n\u003cp>Like the pork, the chicken is not a BBQ style, and its spiciness is more Asian. The carrots were sliced very thin and had the same soft, yet not mushy, texture as the daikon on the pork. There is a delicacy in the cooking that is definitely more restaurant than taco truck.\u003c/p>\n\u003cp>The vegetarian bun (the buns are all in the “bao” style; the truck’s original name was the Chairman Bao Truck) was scrumptious. The tofu is soft like a triple-crème cheese, while the greens are crisp and refreshing like quick-steamed chard. Wow, I could easily eat two of these (or maybe one baked, the baked reputedly being considerably larger than the steamed).\u003c/p>\n\u003cp>Forget any notion of appetizers or desserts, this is a food truck. However, you can have young coconut juice, which I found a most appropriate accompaniment.\u003c/p>\n\u003cp>The bottom line here is easy: the food on the Chairman Truck is really outstanding, and having spent a grand total of $12 for it, I can tell you I’d have lunch here another time in a heartbeat. I am, however, given to understand that my experience of not waiting in line is atypical, so you’ll have to decide yourself how long to wait for it.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/gabe-ets-hokin125x125.jpg\" alt=\"Gabe Ets-Hokin\" title=\"Gabe Ets-Hokin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gabe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> City Bike, Editor-in-Chief\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Station House Café\u003cbr>\n\u003cstrong>Reviewed The Chairman (Food Truck):\u003c/strong> Monday, March 12, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Oh, you hipsters. As soon as we see your skinny jeans and fixed-gear bikes swarming a food purveyor, we know that will be the next big thing. And 2012’s next big thing is the fleet of brightly-painted food trucks that flash-mob from locale to locale like post-industrial Boer laagers (look it up). One of these repainted roach coaches is the bright red Chairman Truck, a specialist in Taiwanese-style steamed and baked buns. With over 10,000 Twitter followers, waiting for the Chairman’s chow regularly exceeds 30 minutes, but sometimes newfound popularity isn’t just because of just lemming-like fan-boi-ism. Sometimes it’s actually deserved, and The Chairman is one of these cases. \u003c/p>\n\u003cp>The menu is simple (but changes—and there is no way of knowing in advance what will be offered). On our Monday-afternoon visit, there were four choices of filling and two different kinds of buns, steamed or baked. All the fillings were delicious, and the buns were delicate, tasty and prepared just right.\u003c/p>\n\u003cp>Service is as good as you could expect from a busy lunch truck. We got there early, so the line was short, and our order (I preceded my order with the old saw; what did the Zen master said to the hot-dog guy? “Make me one with everything,” although I actually amended that to “make me one of everything,” to order, which is even more Zen, if you think about it) took less than 5 minutes to prepare. The young lady taking orders was friendly, if not appreciative of middle-aged-man humor.\u003c/p>\n\u003cp>We had chicken, tofu and two kinds of pork. The tofu is marinated in miso and then crisped up. It’s served with a garlic-tofu mayonnaise and a baby bok choy slaw. It was delicious, with a crumbly, chewy texture. The chicken may have been my favorite—it seemed more Korean-style than Taiwanese, with a fiery sauce, smoky grilled flavor and pickled carrots and cucumber on top. The Coca-Cola-braised pork was given the wife’s most-favored pork status—delicate, salty, sweet and covered in cool, crunchy slaw. \u003c/p>\n\u003cp>But there’s a reason why the majority of the 900-plus Yelp reviews worship the one true God of the Chairman Truck—crispy pork belly. Mine was pulsing with melting-tender salty fat and delicate, chewy meat. It was piled with more pickled veggies—daikon and shiso leaves. Make sure you eat it within minutes of getting your order—we didn’t eat for 30 minutes and while everything was delicious, things became soggy, and when we sliced everything up for multiparty sampling, hand-washing and table-wiping was required. I will go back just to experience the pork belly hot and crisp.\u003c/p>\n\u003cp>The buns are also special. I think the steamed ones are best—delicate and slightly sweet, they are as light as a cloud while still holding up to the moist ingredients. The sweet baked buns are nice, too—soft and chewy but durable enough to hold up to the messy contents. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Prices range from $3.75 for the steamers (a hungry person will be happy with two) to $6.50 for the big baked buns. If you’re getting too skinny for those skinny jeans and want maximum value for your buck, or just want to try something really different for lunch, get out your Mao jacket and line up by the big red truck.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Sarah:\u003c/strong> \"Till this day, I have yet to taste anything as delicious as their steamed pork belly buns.\"\u003cbr />\r\n\u003cstrong>Larry the O:\u003c/strong> \"I am not a major pork guy, but the tender pork belly was exquisite.\"\u003cbr />\r\n\u003cstrong>Gabe:\u003c/strong> \"But there's a reason why the majority of the 900-plus Yelp reviews worship the one true God of the Chairman Truck—crispy pork belly.\"",
"status": "publish",
"parent": 0,
"modified": 1725580813,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 27,
"wordCount": 2006
},
"headData": {
"title": "The Chairman (Food Truck): Reviews | KQED",
"description": "Sarah: "Till this day, I have yet to taste anything as delicious as their steamed pork belly buns."\r\nLarry the O: "I am not a major pork guy, but the tender pork belly was exquisite."\r\nGabe: "But there's a reason why the majority of the 900-plus Yelp reviews worship the one true God of the Chairman Truck—crispy pork belly."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Chairman (Food Truck): Reviews",
"datePublished": "2012-05-16T23:43:17-07:00",
"dateModified": "2024-09-05T17:00:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/6891/the-chairman-food-truck-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp704iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Chairman (Food Truck): Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6871\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6849\">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/cp704iPod.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/40/2012/05/sarah-spence125x125.jpg\" alt=\"Sarah Spence\" title=\"Sarah Spence\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reggio-Emiliano Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Chairman (Food Truck)\u003cbr>\n\u003cstrong>Reviewed The Chairman (Food Truck):\u003c/strong> Friday, March 16, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The first time I stumbled upon The Chairman truck (formerly known as “The Chairman Bao Bun Truck”) was at the Eat Real festival in Oakland two years ago. I waited in a line that curled around the truck for about forty-five minutes with the hot sun beating down my neck and eventually sweated through my under garments. The chitter-chatter about how tremendous the food was on The Chairman truck from others bearing the line with me is what kept me from giving up my spot and running to the nearest shaded area. I waited, fully sunburned and needing a new change of clothes. I finally arrived to the order window. “Two pork belly steam buns please,” and a few minutes later the coveted buns were mine-all mine. Taking my first bite, I was in complete bliss with the tender fatty substance of the pork belly which has been braised for hours in Coca-Cola, nestled into a steamy fluffy bun with cool pickled daikon placed on top that cuts the richness of the sweet pork glaze with a tang that would send you into a food coma and with that, I was already back in line waiting for more. \u003c/p>\n\u003cp>Till this day, I have yet to taste anything as delicious as their steamed pork belly buns. I’ve followed them since the Eat Real festival two years ago, bought their t-shirts and even gotten parking tickets waiting for the buns to flow out of the pick-up window. The Chairman has opened (as Aladdin would say) “a whole new world” of not only Asian cuisine but the revolutionary movement of gourmet food trucks for me. I have only seen one food truck on \u003cem>Check, Please!\u003c/em> and I think it’s time for one of the many fabulous ones to shine. The Chairman truck is that fabulous truck, the bee’s knees when it comes to gourmet food trucks and is the perfect example of an exemplary food that rolls on wheels, and now with two Chairman trucks hitting the Bay Area pavement I cannot find a reason for anyone not to try them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Their bold flavors will make your taste buds burst with delight with the flavors in their baked and steamed buns that are stuffed with the most succulent ingredients. They serve up these fresh with carefully thought-out components like their turmeric pickled daikon, spicy chicken, Coca-Cola braised pork butt, toasted sesame purée, crispy miso-cured tofu with garlic and green papaya, orange pickled red onions and mint in tender soft buns that are enough to send your pallet into a flavor frenzy with each bite. The steamed buns are light, airy, and warm with the baked ones resembling more of a burger bun being lightly crunchy yet tender. Though, once stuffed with any one of their menu items, there is no way that one of these buns can go wrong. The Chairman truck also offers shaved ice drinks with fresh coconut and strawberries in the warmer seasons for a summer day sweet treat. And when it gets cold outside, expect to see their winter squash soup with wonton chips to warm you up with its creamy goodness. I have yet to find any other restaurant that serves up anything close to comparison to the wholesomeness that The Chairman truck dishes out.\u003c/p>\n\u003cp>The Chairman truck is also apart of the Off The Grid organization, which brings mobile gourmet food to your local watering holes so that everyone may experience different cuisine at affordable prices and in a different yet exciting environment. Now, I know that not many would wait in the sun for forty-five minutes just to try The Chairman truck. However, being a mobile truck keeps them moving all year around from San Francisco to San Jose, serving up lunch and dinner to the masses thus giving everyone a chance to try their outrageously savory buns. There may be no wine service, fine décor, or swanky atmosphere but for me personally, I cannot picture a better way to end a long summer night than visiting one of The Chairman trucks during their dinner service, munching on buns and watching the sun go down with friends and loved ones. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/larry-the-o125x125.jpg\" alt=\"Larry the O\" title=\"Larry the O\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Larry the O\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician and Audio Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Vallejo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rivoli Restaurant\u003cbr>\n\u003cstrong>Reviewed The Chairman (Food Truck):\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The food truck craze is a double-edged sword. For consumers, it provides variety and convenience and even saves some money, but it is easy to understand the complaints of the brick-and-mortar restaurateurs. With that as a backdrop, I tracked down the Chairman Truck in San Francisco on Mission Street near First about 20 minutes before their 2 PM closing time. The truck was lined up in an alley with two others under the guise of “Off the Grid,” an apparently more-or-less official Celebration of the Truck.\u003c/p>\n\u003cp>Though I had read of crazy lines for this truck, when I arrived there was only one person in front of me. On the other hand, there were also only steamed buns left; they were out of baked for the day. A difficult tradeoff, but one in which I had no choice, so I proceeded to order three steamed buns: the Tender Pork Belly with Turmeric-pickled daikon, the spicy chicken with toasted sesame puree, pickled carrots, cucumber, and cilantro, and the vegetarian crispy miso-cured tofu with garlic tofu mayo and baby choy sum. \u003c/p>\n\u003cp>To get an idea of what the steamed buns are like, think of a doughy Cal-Asian taco. The bread (made from a 40-year-old house recipe) is soft and spongy, more like injera than tortilla, but maybe two-thirds the size of a typical corn tortilla, with fillings laid on top.\u003c/p>\n\u003cp>OK, so we know the ambiance and basic experience is Food Truck a la via; what you want to know is how the food is. Simply put, it kills. And it’s messy.\u003c/p>\n\u003cp>I am not a major pork guy, but the tender pork belly was exquisite. The meat is braised for four or five hours, then thin-sliced and grilled to seal in the moisture. It had a sauce that was not any kind of BBQ, but had the dark, sweetness of good BBQ sauce. The daikon is in a light, Japanese style of pickling, and it provided a dramatic contrast to the soft, sweet meat that was brilliant, adding a touch of electricity to the dish. \u003c/p>\n\u003cp>Like the pork, the chicken is not a BBQ style, and its spiciness is more Asian. The carrots were sliced very thin and had the same soft, yet not mushy, texture as the daikon on the pork. There is a delicacy in the cooking that is definitely more restaurant than taco truck.\u003c/p>\n\u003cp>The vegetarian bun (the buns are all in the “bao” style; the truck’s original name was the Chairman Bao Truck) was scrumptious. The tofu is soft like a triple-crème cheese, while the greens are crisp and refreshing like quick-steamed chard. Wow, I could easily eat two of these (or maybe one baked, the baked reputedly being considerably larger than the steamed).\u003c/p>\n\u003cp>Forget any notion of appetizers or desserts, this is a food truck. However, you can have young coconut juice, which I found a most appropriate accompaniment.\u003c/p>\n\u003cp>The bottom line here is easy: the food on the Chairman Truck is really outstanding, and having spent a grand total of $12 for it, I can tell you I’d have lunch here another time in a heartbeat. I am, however, given to understand that my experience of not waiting in line is atypical, so you’ll have to decide yourself how long to wait for it.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/gabe-ets-hokin125x125.jpg\" alt=\"Gabe Ets-Hokin\" title=\"Gabe Ets-Hokin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gabe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> City Bike, Editor-in-Chief\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Station House Café\u003cbr>\n\u003cstrong>Reviewed The Chairman (Food Truck):\u003c/strong> Monday, March 12, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Oh, you hipsters. As soon as we see your skinny jeans and fixed-gear bikes swarming a food purveyor, we know that will be the next big thing. And 2012’s next big thing is the fleet of brightly-painted food trucks that flash-mob from locale to locale like post-industrial Boer laagers (look it up). One of these repainted roach coaches is the bright red Chairman Truck, a specialist in Taiwanese-style steamed and baked buns. With over 10,000 Twitter followers, waiting for the Chairman’s chow regularly exceeds 30 minutes, but sometimes newfound popularity isn’t just because of just lemming-like fan-boi-ism. Sometimes it’s actually deserved, and The Chairman is one of these cases. \u003c/p>\n\u003cp>The menu is simple (but changes—and there is no way of knowing in advance what will be offered). On our Monday-afternoon visit, there were four choices of filling and two different kinds of buns, steamed or baked. All the fillings were delicious, and the buns were delicate, tasty and prepared just right.\u003c/p>\n\u003cp>Service is as good as you could expect from a busy lunch truck. We got there early, so the line was short, and our order (I preceded my order with the old saw; what did the Zen master said to the hot-dog guy? “Make me one with everything,” although I actually amended that to “make me one of everything,” to order, which is even more Zen, if you think about it) took less than 5 minutes to prepare. The young lady taking orders was friendly, if not appreciative of middle-aged-man humor.\u003c/p>\n\u003cp>We had chicken, tofu and two kinds of pork. The tofu is marinated in miso and then crisped up. It’s served with a garlic-tofu mayonnaise and a baby bok choy slaw. It was delicious, with a crumbly, chewy texture. The chicken may have been my favorite—it seemed more Korean-style than Taiwanese, with a fiery sauce, smoky grilled flavor and pickled carrots and cucumber on top. The Coca-Cola-braised pork was given the wife’s most-favored pork status—delicate, salty, sweet and covered in cool, crunchy slaw. \u003c/p>\n\u003cp>But there’s a reason why the majority of the 900-plus Yelp reviews worship the one true God of the Chairman Truck—crispy pork belly. Mine was pulsing with melting-tender salty fat and delicate, chewy meat. It was piled with more pickled veggies—daikon and shiso leaves. Make sure you eat it within minutes of getting your order—we didn’t eat for 30 minutes and while everything was delicious, things became soggy, and when we sliced everything up for multiparty sampling, hand-washing and table-wiping was required. I will go back just to experience the pork belly hot and crisp.\u003c/p>\n\u003cp>The buns are also special. I think the steamed ones are best—delicate and slightly sweet, they are as light as a cloud while still holding up to the moist ingredients. The sweet baked buns are nice, too—soft and chewy but durable enough to hold up to the messy contents. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prices range from $3.75 for the steamers (a hungry person will be happy with two) to $6.50 for the big baked buns. If you’re getting too skinny for those skinny jeans and want maximum value for your buck, or just want to try something really different for lunch, get out your Mao jacket and line up by the big red truck.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/6891/the-chairman-food-truck-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_8055"
],
"label": "checkplease_9339"
},
"checkplease_6895": {
"type": "posts",
"id": "checkplease_6895",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "6895",
"score": null,
"sort": [
1337236966000
]
},
"guestAuthors": [],
"slug": "station-house-cafe-reviews",
"title": "Station House Café: Reviews",
"publishDate": 1337236966,
"format": "aside",
"headTitle": "Station House Café: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Station House Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6880\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6849\">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/cp704iPod.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/40/2012/05/gabe-ets-hokin125x125.jpg\" alt=\"Gabe Ets-Hokin\" title=\"Gabe Ets-Hokin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gabe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> City Bike, Editor-in-Chief\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Station House Café\u003cbr>\n\u003cstrong>Reviewed Station House Café:\u003c/strong> Monday, March 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n“We were all in a freight train of sportbikes, hittin’ redline in sixth gear, bombing down the Graveyard Straight, when along comes Wayne, on his back wheel goin’ past all of us about a buck-fifty…”\u003c/p>\n\u003cp>That’s not the kind of breakfast conversation you’d expect to hear over plates of carefully prepared organic, locally-sourced ingredients, but to me it seems perfectly logical. I hear it Sundays at the Station House Cafe in Point Reyes Station. It’s been the regular breakfast stop for local motorcycle enthusiasts since it opened in 1974, and no wonder—instead of the industrial food-service slop served at most moto-hangouts, the Station House is proud of using fresh, organic, and locally-produced ingredients, some from its on-site garden. The coffee isn’t local—that’s one thing they can’t grow in West Marin—but its organic, from small producers and is cup-after-cup delicious. We usually have to sit under a tree for an hour after breakfast for the worst of the jitters to pass before we feel steady enough to ride home.\u003c/p>\n\u003cp>My favorite dish is the Hangtown Fry. $12.95 gets you a trio of fresh oysters—raised just a few miles away at the Hog Island Oyster Farm—deep-fried and cooked into an omelet packed with crispy, thick-cut applewood-smoked bacon. It’s served with your choice of bread, and I always opt for the thick-sliced, locally baked sourdough toast. There are other things on the breakfast menu popular with my moto-mounted fellow travelers, including hash, house-cured lox and bagels and a crowd-pleasing Mexican omelet, but the oysters cry out to me with tiny, gargling voices. “Gabe, Gabe! We’re briny, crunchy and delicious!” Served with crispy fried potatoes, I just see no reason to order anything other than the Hangtown.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lunch is another treat, reserved for more leisurely rides with friends or out-of-town guests. A fried-oyster po’ boy is predictably delicious, as are the Niman Ranch burgers. Midweek on a sunny day, the pleasant outdoor patio is a great place to kill an hour or two, munching on the perfect fries and telling tall tales while relaxing under a shady trellis. A children’s menu complements the kid-friendly outdoor space.\u003c/p>\n\u003cp>In all those years, I had never sampled dinner, so I took my cousins one Monday night. It was surprisingly busy, but there was plenty of room. The dinner staff is friendly, knowledgeable and competent. We ordered a locally made burrata cheese, along with a half pound of steamed Tomales Bay mussels and a dozen garlic-butter roasted oysters. Main dishes included a tender, smoky and perfectly cooked flank steak, potato-crusted Petrale sole, and house-made fettuccini with local (do I have to keep typing “local,” or do you get the idea?) hedgehog mushrooms that were so delicious that we all forgave the pasta’s somewhat lumpy texture. Portions were more than adequate (as always), even with lots of sharing.\u003c/p>\n\u003cp>If you’re looking for the latest in molecular gastronomy or whatever the hepcats are eating these days, you won’t find it here. The Station House is more about showcasing the variety of high-quality meats, produce and shellfish—especially shellfish—that are products of tiny West Marin. Simple cooking methods are all that’s needed for this kind of food—and that means reasonable prices and a relaxed, unpretentious atmosphere that welcomes everybody, from aging West Marin hippies to backpacking tourists to hungry bikers. \u003c/p>\n\u003cp>There are probably fancier, fine-dining places nearby that have better service and more accomplished kitchens, but I’ll never know. Motorcycles, oysters and the best pavement on earth make any other pit stop theoretical—I’ll keep going to Station House as long as I’m riding on Sunday mornings. Since the oldest guy in our group is pushing 80, that’s a good many more years of the bivalves, coffee and camaraderie this institution provides.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/sarah-spence125x125.jpg\" alt=\"Sarah Spence\" title=\"Sarah Spence\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reggio-Emiliano Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Chairman (Food Truck)\u003cbr>\n\u003cstrong>Reviewed Station House Café:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Station House Café is a whole new reason to drive out to Point Reyes other than the gorgeous beaches. This restaurant may seem a bit unassuming by having “café” in the name, but this is not your average small town coffee shop. Offering bountiful portions of clams and mussels, hearty sandwiches, and sharp cocktails, this restaurant is a surefire stop to make on your way to the coastlines. Reservations are acceptable, especially on their Sunday live band nights, however, The Station House Café has ample seating, with a large bar and garden to the side of the restaurant. Clean and minimal décor keeps the eye on the open kitchen with counter seating for a front row show of the chefs at work. Friendly staff seated us right away for our Saturday lunch, and they were very knowledgeable about the menu and ingredients.\u003c/p>\n\u003cp>With every item sounding deliciously tempting on the menu, we ordered a tableful of food. For our starters, we had calamari, steamed clams, a cup of clam chowder, a cup of their soup of the day: butternut squash soup, a French 75, and a pomegranate mojito to top off the appetizers. The calamari and steamed clams were so amazing that I would take the hour-long drive on a Monday night just to have them grace my pallet. The calamari was crisp yet tender and came with a side of cool jalapeno yogurt sauce, which was a new take on the classic olive oil vinegar sauce that I usually see accompanying calamari. Along with the steamed clams was a simplistic white wine and garlic broth that was better than San Francisco’s famous Fisherman’s Warf clams. The garlicky wine broth — that I could have had a full bowl of to slurp up — made the steamy clams sing. Those same clams in their chowder set up another great dish, being rich and chunky with pieces of potato and celery. The butternut squash soup was surprisingly peppery with spiciness and pureed smooth. Our drinks were also outstanding with the sharp zest of lemon in the French 75 and the cool mint in the mojito. \u003c/p>\n\u003cp>For our main dishes we decided on the fettuccine with mussels, tuna melt on rye bread, mushroom sandwich with bacon vinaigrette topped with a fried egg, and fish tacos. Sharing our plates around, we started with the fettuccine (which I am pretty sure, I could have eaten a platter sized portion of), which was dressed with marinated mussels in tomatoes, garlic, and white wine and it quickly became our tables’ favorite dish. Incredibly flavorful with the sharpness of the wine, the fresh garden tomatoes brightened up the succulent mussels, which soaked up the all the bold flavors. The tuna melt had just the right balance of mayonnaise and spices, topped with local cheddar cheese, and was large enough for two people to share with a helping side of natural cut fries. Next up was the portabella mushroom open face sandwich that sat upon arugula leaves laced with bacon vinaigrette. The bacon vinaigrette was something that I had never had before, but it impressed me greatly with the smoky bacon flavor and tanginess of the vinaigrette, which pulled the entire dish together. The fried egg on top of the mushrooms was also done perfectly and provided a rich creamy sauce as it mingled with the tart vinaigrette. Ending our main dishes were the codfish tacos that were lightly battered and topped with a shredded cabbage and salsa verde, which was the only item lacking a punch a flavor. The tacos were in need of a bit more seasoning or even some heat. For dessert we went for the bread pudding packed with golden raisins and apples with caramel and cream poured on top. The pudding was soft and filled full of decadent custard. The apples provided a slight crunch and that with the sweetness of the raisins along with the ladled cream and caramel on top made a perfect dessert without being overly sweet. \u003c/p>\n\u003cp>The Station House Café is a wonderful surprise in the small quaint downtown area of Point Reyes which offers a delightful assortment of mom and pop shops to peruse along with the Redwoods and the nearby shores, which provide a beautiful locale. The only true critique is that our service was a touch slow with the progressions of our courses and that the fish tacos were bland. However, our waitress was accommodating and thoughtful with her knowledge of the dishes, which are quite large in portion so that many can be shared between two people. Not to mention it has a wide arrange of delicious menu items at reasonable prices along with happy hours and a prix fixe menu on Friday nights, which includes salad, fish tacos, and beer or wine for under twenty dollars. There is also a full bar with an assortment of beer, wine, spirits and large coffee selection all which is enough to make an impromptu trip to Point Reyes any day of the week. The Station House café also includes many ingredients from local farms that they incorporate into their dishes, so not only are you eating a scrumptious meal but also supporting neighboring farming communities which makes the meal even more delectable. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/larry-the-o125x125.jpg\" alt=\"Larry the O\" title=\"Larry the O\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Larry the O\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician and Audio Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Vallejo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rivoli Restaurant\u003cbr>\n\u003cstrong>Reviewed Station House Café:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Station House Café has been in Point Reyes since the 1970s. After a day of hiking on the beautiful but often blustery Point Reyes shores, I have always found the Station House a marvelous place to tuck into some comfort food and hot coffee to take the chill off. Warm and casual, the Station House plays host to tourists all summer, but was filled with locals during our early March visit.\u003c/p>\n\u003cp>Having not dined there in about six years (since my wife and I got our wedding rings made by the splendid David Clarkson at Point Reyes Jeweler across the street), we were interested to see if the place had changed. Not fundamentally, was the happy answer.\u003c/p>\n\u003cp>The Station House’s menu has a core of standard American pub fare like burgers and Cobb salad, along with a bunch of fish and seafood offerings and specials like the Osso Bucco on the menu that night. Ingredients are sourced locally as much as possible, which means local oysters and the berries for berry pie came from less than an hour away. \u003c/p>\n\u003cp>The wine list has an excellent selection of mid-range California wines, including familiar labels like Cosentino and Navarro, as well as a number with which I was not familiar. There is a small but excellent selection of wines served by the glass, including the Steele Wines Zin I chose. \u003c/p>\n\u003cp>The service was well-paced and knowledgeable all night, starting from our server’s first appearance a few moments after we were seated at a cozy corner table. Although a seared calamari appetizer was on special, we started with the fried calamari (served with a tangy jalapeno yogurt sauce) just because it’s a pub-food classic, especially in coastal towns. Of course, as with any fried appetizer, the question was whether it would be too greasy, but I pushed the crispy rounds aside as soon as they arrived to look at the plate and found only a handful of diffuse spots of oil on the plate, rather than a coating or, worse, puddle. As well, the calamari was chewy but tender, not rubbery.\u003c/p>\n\u003cp>The clam chowder was the “New England-style” cream preparation most favored in the West. (In seven and a half years living in Boston, I more often found fish chowder in a thin broth, not thick clam chowder, to be the real local specialty.) It was very thick, probably thickened by flour or cornstarch, and not very spiced (a good chowder needs some pepper) but there were good clam and bacon chunks to be found and it was entirely agreeable.\u003c/p>\n\u003cp>For a main, my wife got the Osso Bucco. The kitchen did a great job getting the meat tender enough to fall off the bone, and the bed of polenta under the lamb was creamy and flavorful. I ordered the yellowtail with romesco sauce over grilled spinach and fried baby artichokes. The yellowtail itself was a minute or two past its most moist stage, but not quite dried out. The spinach was nicely spiced, but the artichokes were brilliant: thin-sliced and crispy, somewhere between tempura and chips.\u003c/p>\n\u003cp>I spotted that they had corn muffins. Born and raised in Maryland, I like my corn preparations well, so I tried the muffin. It had a great cornmeal texture, but not the intense corn taste one gets in great Southern corn muffins.\u003c/p>\n\u003cp>The real bread discovery came by way of the only service lapse all night (and a trivial one at that), which was not bringing us bread until we asked. As soon as we did ask, we were brought a basket of popovers that were simply wonderful. Warm, light, and with egg and milk on the inside cooked but not quite crisp, the popovers lasted a few minutes at most. Don’t miss these.\u003c/p>\n\u003cp>I washed everything down with a splendid Steele Wines “Writer’s Block” Zinfandel, which was fruity, but smoother and less zingy than many other California Zins. My wife had a Boylan’s Birch Beer, which she, as a root beer fan, enjoyed thoroughly.\u003c/p>\n\u003cp>Finally came dessert, where the question always arises as to whether a restaurant can ride the line between “sweet” and “sugary.” The Station House’s desserts exceeded expectations in this regard: the Chocolate Pot de Crème was more intensely chocolaty than super-sweet, while the berry pie retained its tang.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Speaking strictly in terms of dining, the Station House Café is what I would call “nice dining,” somewhere between fine dining and pub dining, which is fine by me. However, speaking in overall terms, which include the Station House’s role anchoring “downtown” Point Reyes Station and providing hikers and locals shelter from the chill winds that blow across the peninsula, the Station House Café is a quintessential North Coast experience.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Gabe:\u003c/strong> \"My favorite dish is the Hangtown Fry.\"\u003cbr />\r\n\u003cstrong>Sarah:\u003c/strong> \"Fettuccine with mussels quickly became our tables’ favorite dish.\"\u003cbr />\r\n\u003cstrong>Larry the O:\u003c/strong> \"Warm, light, and with egg and milk on the inside cooked but not quite crisp, the popovers lasted a few minutes at most. Don't miss these.\"",
"status": "publish",
"parent": 0,
"modified": 1725580816,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 29,
"wordCount": 2530
},
"headData": {
"title": "Station House Café: Reviews | KQED",
"description": "Gabe: "My favorite dish is the Hangtown Fry."\r\nSarah: "Fettuccine with mussels quickly became our tables’ favorite dish."\r\nLarry the O: "Warm, light, and with egg and milk on the inside cooked but not quite crisp, the popovers lasted a few minutes at most. Don't miss these."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Station House Café: Reviews",
"datePublished": "2012-05-16T23:42:46-07:00",
"dateModified": "2024-09-05T17:00:16-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/6895/station-house-cafe-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp704iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Station House Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6880\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6849\">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/cp704iPod.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/40/2012/05/gabe-ets-hokin125x125.jpg\" alt=\"Gabe Ets-Hokin\" title=\"Gabe Ets-Hokin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gabe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> City Bike, Editor-in-Chief\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Station House Café\u003cbr>\n\u003cstrong>Reviewed Station House Café:\u003c/strong> Monday, March 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n“We were all in a freight train of sportbikes, hittin’ redline in sixth gear, bombing down the Graveyard Straight, when along comes Wayne, on his back wheel goin’ past all of us about a buck-fifty…”\u003c/p>\n\u003cp>That’s not the kind of breakfast conversation you’d expect to hear over plates of carefully prepared organic, locally-sourced ingredients, but to me it seems perfectly logical. I hear it Sundays at the Station House Cafe in Point Reyes Station. It’s been the regular breakfast stop for local motorcycle enthusiasts since it opened in 1974, and no wonder—instead of the industrial food-service slop served at most moto-hangouts, the Station House is proud of using fresh, organic, and locally-produced ingredients, some from its on-site garden. The coffee isn’t local—that’s one thing they can’t grow in West Marin—but its organic, from small producers and is cup-after-cup delicious. We usually have to sit under a tree for an hour after breakfast for the worst of the jitters to pass before we feel steady enough to ride home.\u003c/p>\n\u003cp>My favorite dish is the Hangtown Fry. $12.95 gets you a trio of fresh oysters—raised just a few miles away at the Hog Island Oyster Farm—deep-fried and cooked into an omelet packed with crispy, thick-cut applewood-smoked bacon. It’s served with your choice of bread, and I always opt for the thick-sliced, locally baked sourdough toast. There are other things on the breakfast menu popular with my moto-mounted fellow travelers, including hash, house-cured lox and bagels and a crowd-pleasing Mexican omelet, but the oysters cry out to me with tiny, gargling voices. “Gabe, Gabe! We’re briny, crunchy and delicious!” Served with crispy fried potatoes, I just see no reason to order anything other than the Hangtown.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lunch is another treat, reserved for more leisurely rides with friends or out-of-town guests. A fried-oyster po’ boy is predictably delicious, as are the Niman Ranch burgers. Midweek on a sunny day, the pleasant outdoor patio is a great place to kill an hour or two, munching on the perfect fries and telling tall tales while relaxing under a shady trellis. A children’s menu complements the kid-friendly outdoor space.\u003c/p>\n\u003cp>In all those years, I had never sampled dinner, so I took my cousins one Monday night. It was surprisingly busy, but there was plenty of room. The dinner staff is friendly, knowledgeable and competent. We ordered a locally made burrata cheese, along with a half pound of steamed Tomales Bay mussels and a dozen garlic-butter roasted oysters. Main dishes included a tender, smoky and perfectly cooked flank steak, potato-crusted Petrale sole, and house-made fettuccini with local (do I have to keep typing “local,” or do you get the idea?) hedgehog mushrooms that were so delicious that we all forgave the pasta’s somewhat lumpy texture. Portions were more than adequate (as always), even with lots of sharing.\u003c/p>\n\u003cp>If you’re looking for the latest in molecular gastronomy or whatever the hepcats are eating these days, you won’t find it here. The Station House is more about showcasing the variety of high-quality meats, produce and shellfish—especially shellfish—that are products of tiny West Marin. Simple cooking methods are all that’s needed for this kind of food—and that means reasonable prices and a relaxed, unpretentious atmosphere that welcomes everybody, from aging West Marin hippies to backpacking tourists to hungry bikers. \u003c/p>\n\u003cp>There are probably fancier, fine-dining places nearby that have better service and more accomplished kitchens, but I’ll never know. Motorcycles, oysters and the best pavement on earth make any other pit stop theoretical—I’ll keep going to Station House as long as I’m riding on Sunday mornings. Since the oldest guy in our group is pushing 80, that’s a good many more years of the bivalves, coffee and camaraderie this institution provides.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/sarah-spence125x125.jpg\" alt=\"Sarah Spence\" title=\"Sarah Spence\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reggio-Emiliano Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Chairman (Food Truck)\u003cbr>\n\u003cstrong>Reviewed Station House Café:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Station House Café is a whole new reason to drive out to Point Reyes other than the gorgeous beaches. This restaurant may seem a bit unassuming by having “café” in the name, but this is not your average small town coffee shop. Offering bountiful portions of clams and mussels, hearty sandwiches, and sharp cocktails, this restaurant is a surefire stop to make on your way to the coastlines. Reservations are acceptable, especially on their Sunday live band nights, however, The Station House Café has ample seating, with a large bar and garden to the side of the restaurant. Clean and minimal décor keeps the eye on the open kitchen with counter seating for a front row show of the chefs at work. Friendly staff seated us right away for our Saturday lunch, and they were very knowledgeable about the menu and ingredients.\u003c/p>\n\u003cp>With every item sounding deliciously tempting on the menu, we ordered a tableful of food. For our starters, we had calamari, steamed clams, a cup of clam chowder, a cup of their soup of the day: butternut squash soup, a French 75, and a pomegranate mojito to top off the appetizers. The calamari and steamed clams were so amazing that I would take the hour-long drive on a Monday night just to have them grace my pallet. The calamari was crisp yet tender and came with a side of cool jalapeno yogurt sauce, which was a new take on the classic olive oil vinegar sauce that I usually see accompanying calamari. Along with the steamed clams was a simplistic white wine and garlic broth that was better than San Francisco’s famous Fisherman’s Warf clams. The garlicky wine broth — that I could have had a full bowl of to slurp up — made the steamy clams sing. Those same clams in their chowder set up another great dish, being rich and chunky with pieces of potato and celery. The butternut squash soup was surprisingly peppery with spiciness and pureed smooth. Our drinks were also outstanding with the sharp zest of lemon in the French 75 and the cool mint in the mojito. \u003c/p>\n\u003cp>For our main dishes we decided on the fettuccine with mussels, tuna melt on rye bread, mushroom sandwich with bacon vinaigrette topped with a fried egg, and fish tacos. Sharing our plates around, we started with the fettuccine (which I am pretty sure, I could have eaten a platter sized portion of), which was dressed with marinated mussels in tomatoes, garlic, and white wine and it quickly became our tables’ favorite dish. Incredibly flavorful with the sharpness of the wine, the fresh garden tomatoes brightened up the succulent mussels, which soaked up the all the bold flavors. The tuna melt had just the right balance of mayonnaise and spices, topped with local cheddar cheese, and was large enough for two people to share with a helping side of natural cut fries. Next up was the portabella mushroom open face sandwich that sat upon arugula leaves laced with bacon vinaigrette. The bacon vinaigrette was something that I had never had before, but it impressed me greatly with the smoky bacon flavor and tanginess of the vinaigrette, which pulled the entire dish together. The fried egg on top of the mushrooms was also done perfectly and provided a rich creamy sauce as it mingled with the tart vinaigrette. Ending our main dishes were the codfish tacos that were lightly battered and topped with a shredded cabbage and salsa verde, which was the only item lacking a punch a flavor. The tacos were in need of a bit more seasoning or even some heat. For dessert we went for the bread pudding packed with golden raisins and apples with caramel and cream poured on top. The pudding was soft and filled full of decadent custard. The apples provided a slight crunch and that with the sweetness of the raisins along with the ladled cream and caramel on top made a perfect dessert without being overly sweet. \u003c/p>\n\u003cp>The Station House Café is a wonderful surprise in the small quaint downtown area of Point Reyes which offers a delightful assortment of mom and pop shops to peruse along with the Redwoods and the nearby shores, which provide a beautiful locale. The only true critique is that our service was a touch slow with the progressions of our courses and that the fish tacos were bland. However, our waitress was accommodating and thoughtful with her knowledge of the dishes, which are quite large in portion so that many can be shared between two people. Not to mention it has a wide arrange of delicious menu items at reasonable prices along with happy hours and a prix fixe menu on Friday nights, which includes salad, fish tacos, and beer or wine for under twenty dollars. There is also a full bar with an assortment of beer, wine, spirits and large coffee selection all which is enough to make an impromptu trip to Point Reyes any day of the week. The Station House café also includes many ingredients from local farms that they incorporate into their dishes, so not only are you eating a scrumptious meal but also supporting neighboring farming communities which makes the meal even more delectable. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/larry-the-o125x125.jpg\" alt=\"Larry the O\" title=\"Larry the O\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Larry the O\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician and Audio Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Vallejo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rivoli Restaurant\u003cbr>\n\u003cstrong>Reviewed Station House Café:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Station House Café has been in Point Reyes since the 1970s. After a day of hiking on the beautiful but often blustery Point Reyes shores, I have always found the Station House a marvelous place to tuck into some comfort food and hot coffee to take the chill off. Warm and casual, the Station House plays host to tourists all summer, but was filled with locals during our early March visit.\u003c/p>\n\u003cp>Having not dined there in about six years (since my wife and I got our wedding rings made by the splendid David Clarkson at Point Reyes Jeweler across the street), we were interested to see if the place had changed. Not fundamentally, was the happy answer.\u003c/p>\n\u003cp>The Station House’s menu has a core of standard American pub fare like burgers and Cobb salad, along with a bunch of fish and seafood offerings and specials like the Osso Bucco on the menu that night. Ingredients are sourced locally as much as possible, which means local oysters and the berries for berry pie came from less than an hour away. \u003c/p>\n\u003cp>The wine list has an excellent selection of mid-range California wines, including familiar labels like Cosentino and Navarro, as well as a number with which I was not familiar. There is a small but excellent selection of wines served by the glass, including the Steele Wines Zin I chose. \u003c/p>\n\u003cp>The service was well-paced and knowledgeable all night, starting from our server’s first appearance a few moments after we were seated at a cozy corner table. Although a seared calamari appetizer was on special, we started with the fried calamari (served with a tangy jalapeno yogurt sauce) just because it’s a pub-food classic, especially in coastal towns. Of course, as with any fried appetizer, the question was whether it would be too greasy, but I pushed the crispy rounds aside as soon as they arrived to look at the plate and found only a handful of diffuse spots of oil on the plate, rather than a coating or, worse, puddle. As well, the calamari was chewy but tender, not rubbery.\u003c/p>\n\u003cp>The clam chowder was the “New England-style” cream preparation most favored in the West. (In seven and a half years living in Boston, I more often found fish chowder in a thin broth, not thick clam chowder, to be the real local specialty.) It was very thick, probably thickened by flour or cornstarch, and not very spiced (a good chowder needs some pepper) but there were good clam and bacon chunks to be found and it was entirely agreeable.\u003c/p>\n\u003cp>For a main, my wife got the Osso Bucco. The kitchen did a great job getting the meat tender enough to fall off the bone, and the bed of polenta under the lamb was creamy and flavorful. I ordered the yellowtail with romesco sauce over grilled spinach and fried baby artichokes. The yellowtail itself was a minute or two past its most moist stage, but not quite dried out. The spinach was nicely spiced, but the artichokes were brilliant: thin-sliced and crispy, somewhere between tempura and chips.\u003c/p>\n\u003cp>I spotted that they had corn muffins. Born and raised in Maryland, I like my corn preparations well, so I tried the muffin. It had a great cornmeal texture, but not the intense corn taste one gets in great Southern corn muffins.\u003c/p>\n\u003cp>The real bread discovery came by way of the only service lapse all night (and a trivial one at that), which was not bringing us bread until we asked. As soon as we did ask, we were brought a basket of popovers that were simply wonderful. Warm, light, and with egg and milk on the inside cooked but not quite crisp, the popovers lasted a few minutes at most. Don’t miss these.\u003c/p>\n\u003cp>I washed everything down with a splendid Steele Wines “Writer’s Block” Zinfandel, which was fruity, but smoother and less zingy than many other California Zins. My wife had a Boylan’s Birch Beer, which she, as a root beer fan, enjoyed thoroughly.\u003c/p>\n\u003cp>Finally came dessert, where the question always arises as to whether a restaurant can ride the line between “sweet” and “sugary.” The Station House’s desserts exceeded expectations in this regard: the Chocolate Pot de Crème was more intensely chocolaty than super-sweet, while the berry pie retained its tang.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Speaking strictly in terms of dining, the Station House Café is what I would call “nice dining,” somewhere between fine dining and pub dining, which is fine by me. However, speaking in overall terms, which include the Station House’s role anchoring “downtown” Point Reyes Station and providing hikers and locals shelter from the chill winds that blow across the peninsula, the Station House Café is a quintessential North Coast experience.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/6895/station-house-cafe-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3472",
"checkplease_10"
],
"tags": [
"checkplease_8056"
],
"label": "checkplease_9339"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"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",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"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/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"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",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?category=reviews": {
"isFetching": false,
"latestQuery": {
"from": 228,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 488,
"relation": "eq"
},
"items": [
"checkplease_7266",
"checkplease_7277",
"checkplease_7281",
"checkplease_7120",
"checkplease_7127",
"checkplease_7129",
"checkplease_7014",
"checkplease_7021",
"checkplease_7023",
"checkplease_6885",
"checkplease_6891",
"checkplease_6895"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"checkplease_category_reviews": {
"isLoading": true
},
"checkplease_10": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"link": "/checkplease/category/reviews"
},
"checkplease_9339": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"found": true
},
"relationships": {},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"link": "/checkplease/program/check-please"
},
"checkplease_3730": {
"type": "terms",
"id": "checkplease_3730",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3730",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 146,
"slug": "east-bay-reviews",
"isLoading": false,
"link": "/checkplease/category/east-bay-reviews"
},
"checkplease_8066": {
"type": "terms",
"id": "checkplease_8066",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8066",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Caffe La Scala",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Caffe La Scala Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 433,
"slug": "caffe-la-scala",
"isLoading": false,
"link": "/checkplease/tag/caffe-la-scala"
},
"checkplease_3729": {
"type": "terms",
"id": "checkplease_3729",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3729",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 145,
"slug": "reviews-san-francisco",
"isLoading": false,
"link": "/checkplease/category/reviews-san-francisco"
},
"checkplease_8067": {
"type": "terms",
"id": "checkplease_8067",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8067",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lers Ros",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lers Ros Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 434,
"slug": "lers-ros",
"isLoading": false,
"link": "/checkplease/tag/lers-ros"
},
"checkplease_8068": {
"type": "terms",
"id": "checkplease_8068",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8068",
"found": true
},
"relationships": {},
"featImg": null,
"name": "1300 on Fillmore",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "1300 on Fillmore Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 435,
"slug": "1300-on-fillmore",
"isLoading": false,
"link": "/checkplease/tag/1300-on-fillmore"
},
"checkplease_8062": {
"type": "terms",
"id": "checkplease_8062",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8062",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Phnom Penh House",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Phnom Penh House Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 429,
"slug": "phnom-penh-house",
"isLoading": false,
"link": "/checkplease/tag/phnom-penh-house"
},
"checkplease_91": {
"type": "terms",
"id": "checkplease_91",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 147,
"slug": "south-bay",
"isLoading": false,
"link": "/checkplease/category/south-bay"
},
"checkplease_8063": {
"type": "terms",
"id": "checkplease_8063",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8063",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pho Vi Hoa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pho Vi Hoa Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 430,
"slug": "pho-vi-hoa",
"isLoading": false,
"link": "/checkplease/tag/pho-vi-hoa"
},
"checkplease_8064": {
"type": "terms",
"id": "checkplease_8064",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8064",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Grand Café",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Grand Café Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 431,
"slug": "grand-cafe",
"isLoading": false,
"link": "/checkplease/tag/grand-cafe"
},
"checkplease_8058": {
"type": "terms",
"id": "checkplease_8058",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8058",
"found": true
},
"relationships": {},
"featImg": null,
"name": "All Spice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "All Spice Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 425,
"slug": "all-spice",
"isLoading": false,
"link": "/checkplease/tag/all-spice"
},
"checkplease_8059": {
"type": "terms",
"id": "checkplease_8059",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8059",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sorella di Zza's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sorella di Zza's Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 426,
"slug": "sorella-di-zzas",
"isLoading": false,
"link": "/checkplease/tag/sorella-di-zzas"
},
"checkplease_8060": {
"type": "terms",
"id": "checkplease_8060",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8060",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hillstone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hillstone Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 427,
"slug": "hillstone",
"isLoading": false,
"link": "/checkplease/tag/hillstone"
},
"checkplease_8054": {
"type": "terms",
"id": "checkplease_8054",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8054",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Rivoli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Rivoli Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 421,
"slug": "rivoli",
"isLoading": false,
"link": "/checkplease/tag/rivoli"
},
"checkplease_8055": {
"type": "terms",
"id": "checkplease_8055",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8055",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Chairman food truck",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Chairman food truck Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 422,
"slug": "the-chairman-food-truck",
"isLoading": false,
"link": "/checkplease/tag/the-chairman-food-truck"
},
"checkplease_3472": {
"type": "terms",
"id": "checkplease_3472",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 148,
"slug": "north-bay",
"isLoading": false,
"link": "/checkplease/category/north-bay"
},
"checkplease_8056": {
"type": "terms",
"id": "checkplease_8056",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8056",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Station House Café",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Station House Café Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 423,
"slug": "station-house-cafe",
"isLoading": false,
"link": "/checkplease/tag/station-house-cafe"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
