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"content": "\u003cp>\u003cstrong>Chef Chu’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6741\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed Chef Chu’s:\u003c/strong> Friday, March 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWith the motto inspired by Virginia Woolf, English Modernist Writer, “One cannot think well, love well, sleep well, if one has not dined well,” the legendary Chef Lawrence C.C. Chu is celebrating Chef Chu’s famous restaurant’s 40th Anniversary with his devotion and creativity to Chinese cooking. \u003c/p>\n\u003cp>Orchestrating an oasis of lavish choices of uniquely traditional dishes with his own personal interpretation, Chef Chu’s menu offers a culinary joy of the very best Chinese cuisine has to offer. With the knowledgeable and very polite and eager to please staff, the service is superb, the food is fabulous, the price is right, and the ample portions (share!!) arrive speedy and steamy.\u003c/p>\n\u003cp>But Chef Chu’s is more than just a dining outing, it is an experience of visiting a friendly family-run establishment where people dine, celebrate special occasions, get together for a chat at the bar, and sample the most amazing cuisine of China without leaving the Bay Area. Although I just learned that Chef Lawrence Chu is leading a spectacular Historic Cultural & Culinary Tour of China on October 15 to 30, 2012 (for additional information call Winnie Lee at 916-395-7489).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The atmosphere is lively and busy, but never hectic, with reservations highly recommended. The inviting ambience and the constant buzz of activities are always present at the entry lobby, delightful and charming once you are seated. From the local regular patrons to the visiting CEOs, celebrities and the world’s leaders and dignitaries, such as President Bush Sr., John Kennedy, Jr., Margaret Thatcher, Mikhail Gorbachev, Serena Williams, Jeremy Lin (see his autographed jersey), Steve Young, just to name a few, the restaurant’s “Wall of Fame” displays many autographed photos with kind and warm personal notes to Lawrence Chu, his wife Ruth, and their family: Larry Jr. and Jennifer, who manage and work at the restaurant and successfully continue the well established tradition of being the shining star of Chinese restaurants. Chef Lawrence Chu’s youngest son, Jon M. Chu, the famous Hollywood movie director of the “Step Up 2” and “Step Up 3D” fame, as well as the “Never Say Never” with Justin Bieber and Jaden Smith, invited young stars to taste his father’s famous cuisine on their promotional tour in the Bay Area. Note a large autographed poster of Justin Bieber in the reception area.\u003c/p>\n\u003cp>On my recent visit to his restaurant I purchased Chef’s Chu ($30) colorful, and full of his award-winning recipes and photographs, cookbook. With the title of 40th Anniversary: Celebrating Your Place at Our Table the book reflects perfectly his philosophy of cooking, and our attraction to his famous restaurant. I do not cook, it’s bad for my jewelry… so I will leaf through the book, salivate while I am reading it, and rush to the phone to make reservations. \u003c/p>\n\u003cp>And as one famous movie star and CA governor says: “I’ll be back.”\u003c/p>\n\u003cp>\u003cstrong>Here is a short description of the dishes I have tried at Chef Chu’s restaurant and managed to bring some leftover delicacies home (no cooking next day!)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Appetizer/Salad:\u003c/strong>\u003cbr>\nCrab & Cheese Puffs (crab meat and cream cheese-filled won ton wrappers)\u003cbr>\nHot and Sour Soup (with pork, shrimp, tofu, bamboo shoots, and mushrooms in thick chicken broth, dry sherry, spices)\u003c/p>\n\u003cp>\u003cstrong>Main Course:\u003c/strong>\u003cbr>\nJumbo Prawns Candied Pecans: Deep fried jumbo prawns smothered with light tart-sweet Chinese mustard mayo sauce, sweetened condensed milk, and honey, garnished with candied pecans; it is the all time favorite dish on the menu\u003cbr>\nRack of Lamb with Lemongrass: Pan-seared to succulent perfection rack of lamb marinated in soy sauce, Chinese barbeque sauce, hoisin, rice wine, lemongrass and garlic\u003c/p>\n\u003cp>\u003cstrong>Side Dish:\u003c/strong>\u003cbr>\nSautéed Vegetables Delight – a rhapsody of sautéed, in-season vegetables; fresh, crunchy and perfect; in gentle sauce to preserve the taste of every ingredient\u003c/p>\n\u003cp>\u003cstrong>Dessert:\u003c/strong>\u003cbr>\nAlmond Delight: “no guilt” dessert: smooth and creamy almond-flavored gelatin cubes served with a fruit medley. Light and refreshing after a fulfilling meal – this is a true traditional Chinese dessert\u003cbr>\nCrispy Fried Banana: Lightly–battered, deep-fried banana, topped with whipped cream, roasted peanuts with a choice of ice cream. A drizzle of warm melted dark chocolate dazzle your pallet. Light and fluffy – definitely for sharing\u003cbr>\nGlazed Apple: Chef Chu’s signature and very popular “fabulous dessert,” per Chef Chu: fresh apple wedges, lightly battered and deep-fried, dipped in a hot-caramelized syrup. Served in an ice bath to harden the whimsical sculpture-like glaze. \u003c/p>\n\u003cp>\u003cstrong>Beverage:\u003c/strong>\u003cbr>\nHot tea, water\u003c/p>\n\u003cp>\u003cstrong>On our previous numerous visits we enjoyed:\u003c/strong>\u003cbr>\nTangerine Chicken\u003cbr>\nBraised Fish with Shiitake Mushrooms\u003cbr>\nBraised Fish in Hot Chile Black Bean Sauce\u003cbr>\nWok Seared Salmon in Spicy Black Bean Sauce\u003cbr>\nMinced Shrimp in Lettuce Cups\u003c/p>\n\u003cp>\u003cstrong>In plan for my next visit:\u003c/strong>\u003cbr>\nClassic and Plump Roasted Peking Duck with carved out fat! Marinated in crushed lemongrass and honey-coated barbeque sauce. Deboned and carved by the chef. Served with steamed lotus buns, slivered scallops, and duck sauce. Requires 4 hours advance notice, better yet call the day before.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed Chef Chu’s:\u003c/strong> Thursday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It’s a long way to Los Altos, especially when I live close to Chinatown in Oakland, but worth the trip. When you walk into Chef Chu’s, the first thing we saw was the kitchen with chefs working away at the stove. The place was bright and clean with a smiling host ready to seat us.\u003c/p>\n\u003cp>At Chef Chu’s everything was good. We started with the Chinese Chicken Salad, lightly dressed and very tasty. The broth of the wonton soup was rich and flavorful, and the wontons were filled with pork stuffing. The servers ladled the soup into bowls, making the experience seem elegant. \u003c/p>\n\u003cp>Lemon Chicken came next, moist inside with a crispy coating and tangy, light and delicious lemon sauce. Finally we finished with Fried Bananas and a bowl of chocolate sauce on the side…decadent!\u003c/p>\n\u003cp>A great experience with excellent food, great service, everything was good. If I lived locally I would definitely go and also enjoy it for a great Saturday night take-out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed Chef Chu’s:\u003c/strong> Tuesday, March 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This journey did not start off well as we drove for 1 hour and 20 minutes, due to traffic. Once we arrived, immediately I was taking in the ambience of the restaurant. It was very warm and inviting and pretty crowded. I definitely noticed a lot of locals eating at the restaurant, which gave me the impression that this must be a superb Chinese restaurant. Immediately, we were seated into a nice spacious booth. My guests and I were really starving, so not having to wait for a table was nice. Unfortunately that is where it ended. Our waiter came to the table and brought tea and did not bother asking us if we wanted anything else to drink. My husband asked for a wine list, and she came back with water. Then we ordered some pot stickers to start, and when our waitress came to bring them to us she said, “These are burnt, is that okay?” I was shocked that she would even ask us if we wanted to eat burnt pot stickers. We sent the pot stickers back and within 10 minutes she returned with fresh pot stickers. They were very dry, and the shell was very, very greasy. When taking our order, we asked the waitress for recommendations on the menu: that did not happen. We ordered the glazed lemon chicken, sweet and sour prawns, pan-seared black pepper steak, Fresh Clam Soup with Ginger and shrimp fried rice. \u003c/p>\n\u003cp>The shrimp fried rice was very good. It was very fresh and very light. The lemon chicken was horrible; it had a very dry texture and was overcooked, and the sauce was a little too tangy for my blood. The sweet and sour sauce was actually coated on the prawns, which we enjoyed, and the flavor was just right. The dish was tossed with pineapples, green and red peppers, and carrots. Fresh Clam Soup was anything, but fresh and the clams were dry, and I could not taste any ginger, rather I could taste more salt and pepper and basil in the soup. The pan-seared pepper steak was pretty decent. The combination of the sauce mixed with the pepper added a bit more spice to the dish, which was the perfect complement over steamed white rice. We never received a wine list, and the waitress only stopped by our table once to refill the water.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall the service was horrible and definitely the food needs a lot of improvements. I would not recommend to my friends even those that live in the area. It was such a disappointment with the service and mediocre food. The positive thing I can say is that the price is really reasonable and the portions are bountiful.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chef Chu’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6741\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed Chef Chu’s:\u003c/strong> Friday, March 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWith the motto inspired by Virginia Woolf, English Modernist Writer, “One cannot think well, love well, sleep well, if one has not dined well,” the legendary Chef Lawrence C.C. Chu is celebrating Chef Chu’s famous restaurant’s 40th Anniversary with his devotion and creativity to Chinese cooking. \u003c/p>\n\u003cp>Orchestrating an oasis of lavish choices of uniquely traditional dishes with his own personal interpretation, Chef Chu’s menu offers a culinary joy of the very best Chinese cuisine has to offer. With the knowledgeable and very polite and eager to please staff, the service is superb, the food is fabulous, the price is right, and the ample portions (share!!) arrive speedy and steamy.\u003c/p>\n\u003cp>But Chef Chu’s is more than just a dining outing, it is an experience of visiting a friendly family-run establishment where people dine, celebrate special occasions, get together for a chat at the bar, and sample the most amazing cuisine of China without leaving the Bay Area. Although I just learned that Chef Lawrence Chu is leading a spectacular Historic Cultural & Culinary Tour of China on October 15 to 30, 2012 (for additional information call Winnie Lee at 916-395-7489).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere is lively and busy, but never hectic, with reservations highly recommended. The inviting ambience and the constant buzz of activities are always present at the entry lobby, delightful and charming once you are seated. From the local regular patrons to the visiting CEOs, celebrities and the world’s leaders and dignitaries, such as President Bush Sr., John Kennedy, Jr., Margaret Thatcher, Mikhail Gorbachev, Serena Williams, Jeremy Lin (see his autographed jersey), Steve Young, just to name a few, the restaurant’s “Wall of Fame” displays many autographed photos with kind and warm personal notes to Lawrence Chu, his wife Ruth, and their family: Larry Jr. and Jennifer, who manage and work at the restaurant and successfully continue the well established tradition of being the shining star of Chinese restaurants. Chef Lawrence Chu’s youngest son, Jon M. Chu, the famous Hollywood movie director of the “Step Up 2” and “Step Up 3D” fame, as well as the “Never Say Never” with Justin Bieber and Jaden Smith, invited young stars to taste his father’s famous cuisine on their promotional tour in the Bay Area. Note a large autographed poster of Justin Bieber in the reception area.\u003c/p>\n\u003cp>On my recent visit to his restaurant I purchased Chef’s Chu ($30) colorful, and full of his award-winning recipes and photographs, cookbook. With the title of 40th Anniversary: Celebrating Your Place at Our Table the book reflects perfectly his philosophy of cooking, and our attraction to his famous restaurant. I do not cook, it’s bad for my jewelry… so I will leaf through the book, salivate while I am reading it, and rush to the phone to make reservations. \u003c/p>\n\u003cp>And as one famous movie star and CA governor says: “I’ll be back.”\u003c/p>\n\u003cp>\u003cstrong>Here is a short description of the dishes I have tried at Chef Chu’s restaurant and managed to bring some leftover delicacies home (no cooking next day!)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Appetizer/Salad:\u003c/strong>\u003cbr>\nCrab & Cheese Puffs (crab meat and cream cheese-filled won ton wrappers)\u003cbr>\nHot and Sour Soup (with pork, shrimp, tofu, bamboo shoots, and mushrooms in thick chicken broth, dry sherry, spices)\u003c/p>\n\u003cp>\u003cstrong>Main Course:\u003c/strong>\u003cbr>\nJumbo Prawns Candied Pecans: Deep fried jumbo prawns smothered with light tart-sweet Chinese mustard mayo sauce, sweetened condensed milk, and honey, garnished with candied pecans; it is the all time favorite dish on the menu\u003cbr>\nRack of Lamb with Lemongrass: Pan-seared to succulent perfection rack of lamb marinated in soy sauce, Chinese barbeque sauce, hoisin, rice wine, lemongrass and garlic\u003c/p>\n\u003cp>\u003cstrong>Side Dish:\u003c/strong>\u003cbr>\nSautéed Vegetables Delight – a rhapsody of sautéed, in-season vegetables; fresh, crunchy and perfect; in gentle sauce to preserve the taste of every ingredient\u003c/p>\n\u003cp>\u003cstrong>Dessert:\u003c/strong>\u003cbr>\nAlmond Delight: “no guilt” dessert: smooth and creamy almond-flavored gelatin cubes served with a fruit medley. Light and refreshing after a fulfilling meal – this is a true traditional Chinese dessert\u003cbr>\nCrispy Fried Banana: Lightly–battered, deep-fried banana, topped with whipped cream, roasted peanuts with a choice of ice cream. A drizzle of warm melted dark chocolate dazzle your pallet. Light and fluffy – definitely for sharing\u003cbr>\nGlazed Apple: Chef Chu’s signature and very popular “fabulous dessert,” per Chef Chu: fresh apple wedges, lightly battered and deep-fried, dipped in a hot-caramelized syrup. Served in an ice bath to harden the whimsical sculpture-like glaze. \u003c/p>\n\u003cp>\u003cstrong>Beverage:\u003c/strong>\u003cbr>\nHot tea, water\u003c/p>\n\u003cp>\u003cstrong>On our previous numerous visits we enjoyed:\u003c/strong>\u003cbr>\nTangerine Chicken\u003cbr>\nBraised Fish with Shiitake Mushrooms\u003cbr>\nBraised Fish in Hot Chile Black Bean Sauce\u003cbr>\nWok Seared Salmon in Spicy Black Bean Sauce\u003cbr>\nMinced Shrimp in Lettuce Cups\u003c/p>\n\u003cp>\u003cstrong>In plan for my next visit:\u003c/strong>\u003cbr>\nClassic and Plump Roasted Peking Duck with carved out fat! Marinated in crushed lemongrass and honey-coated barbeque sauce. Deboned and carved by the chef. Served with steamed lotus buns, slivered scallops, and duck sauce. Requires 4 hours advance notice, better yet call the day before.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed Chef Chu’s:\u003c/strong> Thursday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It’s a long way to Los Altos, especially when I live close to Chinatown in Oakland, but worth the trip. When you walk into Chef Chu’s, the first thing we saw was the kitchen with chefs working away at the stove. The place was bright and clean with a smiling host ready to seat us.\u003c/p>\n\u003cp>At Chef Chu’s everything was good. We started with the Chinese Chicken Salad, lightly dressed and very tasty. The broth of the wonton soup was rich and flavorful, and the wontons were filled with pork stuffing. The servers ladled the soup into bowls, making the experience seem elegant. \u003c/p>\n\u003cp>Lemon Chicken came next, moist inside with a crispy coating and tangy, light and delicious lemon sauce. Finally we finished with Fried Bananas and a bowl of chocolate sauce on the side…decadent!\u003c/p>\n\u003cp>A great experience with excellent food, great service, everything was good. If I lived locally I would definitely go and also enjoy it for a great Saturday night take-out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed Chef Chu’s:\u003c/strong> Tuesday, March 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This journey did not start off well as we drove for 1 hour and 20 minutes, due to traffic. Once we arrived, immediately I was taking in the ambience of the restaurant. It was very warm and inviting and pretty crowded. I definitely noticed a lot of locals eating at the restaurant, which gave me the impression that this must be a superb Chinese restaurant. Immediately, we were seated into a nice spacious booth. My guests and I were really starving, so not having to wait for a table was nice. Unfortunately that is where it ended. Our waiter came to the table and brought tea and did not bother asking us if we wanted anything else to drink. My husband asked for a wine list, and she came back with water. Then we ordered some pot stickers to start, and when our waitress came to bring them to us she said, “These are burnt, is that okay?” I was shocked that she would even ask us if we wanted to eat burnt pot stickers. We sent the pot stickers back and within 10 minutes she returned with fresh pot stickers. They were very dry, and the shell was very, very greasy. When taking our order, we asked the waitress for recommendations on the menu: that did not happen. We ordered the glazed lemon chicken, sweet and sour prawns, pan-seared black pepper steak, Fresh Clam Soup with Ginger and shrimp fried rice. \u003c/p>\n\u003cp>The shrimp fried rice was very good. It was very fresh and very light. The lemon chicken was horrible; it had a very dry texture and was overcooked, and the sauce was a little too tangy for my blood. The sweet and sour sauce was actually coated on the prawns, which we enjoyed, and the flavor was just right. The dish was tossed with pineapples, green and red peppers, and carrots. Fresh Clam Soup was anything, but fresh and the clams were dry, and I could not taste any ginger, rather I could taste more salt and pepper and basil in the soup. The pan-seared pepper steak was pretty decent. The combination of the sauce mixed with the pepper added a bit more spice to the dish, which was the perfect complement over steamed white rice. We never received a wine list, and the waitress only stopped by our table once to refill the water.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall the service was horrible and definitely the food needs a lot of improvements. I would not recommend to my friends even those that live in the area. It was such a disappointment with the service and mediocre food. The positive thing I can say is that the price is really reasonable and the portions are bountiful.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Lanesplitter Pizza and Pub: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6759\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLanesplitter is my regular haunt and go-to place for calzone and a beer and it can’t be beat! This time I went with my metal-working friend. We’re two big guys who love to eat, and this is the place to be fully satisfied and have fun. The Chopper Calzone is chock-full of everything meat including, pepperoni, sausage, salami, Canadian bacon, and bacon… tons of flavor and too much to eat, even for me. To wash it down, my favorite beer is the Cumbre del Diablo — an amazing IPA — and for me it compares to the best wines. It’s the perfect pairing for the calzone! \u003c/p>\n\u003cp>Along with the calzone, the salad at Lanesplitter is a must. It arrives with fresh salad greens, garbanzo and kidney beans, tomatoes and sprouts, and is hands down the best salad of all three restaurants.\u003c/p>\n\u003cp>Lanesplitter service is always 100%. I never mind waiting for a table as, once seated, the servers don’t rush you. It’s kid friendly, loud and fun, and full of locals and bikers. Great stuffed-full calzone, fantastic beer…what more can a man ask for?\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Saturday, February 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lanesplitter Pizza and Pub is a very popular restaurant with many young families with their kids — ages 5 to 10 –who make it their regular outing for nice thin-crust pizzas and to get together with their friends. Everyone seems to be happy and fullfilled. Great variety of beers. Wines in bottles or by the glass to select from. \u003c/p>\n\u003cp>I recommend sticking to the extensive selection of pizzas; thin crusted and this one was loaded with cheeses, pepperoni and salty anchovies (an anchovy lover’s paradise!). My order of the vegetarian lasagna was not up to par: although it was soft and smooth, it was never the right temperature, hot on the outside and cold inside. I sent it back for an additional warm-up, but it still came back cold inside and super hot outside the rim of the dish. It also missed some spices and tasted very bland. Is it frozen and warmed up in the micro?\u003c/p>\n\u003cp>The green salad of fresh, lively, and crunchy spinach, lettuce, beans, shredded chickpeas, red cabbage, and additional variety of vegetables with my choice of the honey mustard sauce, big enough for two to share, was perfect. The additional order of 8 puffy breadsticks with melted mozzarella cheese with red spicy sauce for dipping were terrific and ample in supply for us to take home for our next meal. No desserts on the menu, but the servers recommend visiting the ice cream place next door..\u003c/p>\n\u003cp>Very polite and friendly servers.\u003c/p>\n\u003cp>Challenges: parking, very busy after 6pm, no reservations taken.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I loved the idea of trying out new pizza. I went to Lanesplitter with my brother eager to try some New York style pizza in the Bay Area. The parking was very difficult and took about 15 minutes to find a parking spot. There was a large crowd, so I figured we would have to wait before we could eat. Once we arrived at the restaurant, the atmosphere reminded me of my college days with late night tests and quick meals. It’s a very casual place that seems to attract cyclists and all types of local East Bay residents. Our waiter was friendly and very happy to answer questions about the restaurant and to provide us with information about the owners. Once we were seated, we were anxious to order. I started with their house wine and my brother had a beer they had on special, the Celebration Ale on tap. My wine was bit too dry for my taste and certainly not worth the $8.00 for a house wine. My brother is a big Sierra Nevada fan, but thoroughly enjoyed the Celebration Ale because it was similar to the Sierra Nevada. And for $6.00 it definitely was a lot cheaper than most other pale ales.\u003c/p>\n\u003cp>I started my meal by ordering their mixed green salad with vegetables. I was pleasantly surprised at the freshness of the salad and vegetables. I am usually not a fan of veggies in my salad, but I must say the combination of vegetables mixed in with their house made honey mustard vinaigrette was incredible. The sauce was not too tangy and provides just the right amount of spice to the salad. My brother decided to forgo a salad and ordered some of their homemade garlic bread with red sauce. The bread was nice and warm, but the sauce was a bit bland and reminded me of canned tomato sauce. \u003c/p>\n\u003cp>For the main course we ordered the cheese pizza along with a traditional cheese calzone. I love cheese and really enjoyed eating the calzone stuffed with cheese. The calzone was really thick and hot and perfect for sharing with as many as 3-4 people. The calzone came with their famous red sauce and surprisingly it tasted better with the calzone rather than the breadsticks. The $9.25 cost for a large calzone was relatively cheap for the quality. Despite the salad and the calzone, we decided to order a large house 4 cheese thin crust pizza for $21.25. I was surprised by the generous size of the pizza and for $21.25 it is such a good deal for the size. However, despite the large size and the decent price I was very disappointed with the taste. The sauce was very salty and the cheese was too hot so I had to wait for the pizza to cool down before taking another bite. The crust is far from traditional New York style pizza, it was too wide and thick not made for folding. The cheese reminded me of a frozen pizza, it was not fresh and even though it was 4-cheese pizza it was difficult to taste anything but mozzarella cheese. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In conclusion, I would highly disagree with Lanesplitter calling themselves New York style pizza. The service was good and the calzones are exceptional and, in my opinion, better than their pizza. In comparison to other East Bay pizzerias, I must say I have had much better pizza. My guest felt that the pizza was decent at best, but neither worth the drive nor the comparison to New York style pizza. If I lived in the area, I would go to Lanesplitter for their calzone and not their pizza. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lanesplitter Pizza and Pub: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6759\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLanesplitter is my regular haunt and go-to place for calzone and a beer and it can’t be beat! This time I went with my metal-working friend. We’re two big guys who love to eat, and this is the place to be fully satisfied and have fun. The Chopper Calzone is chock-full of everything meat including, pepperoni, sausage, salami, Canadian bacon, and bacon… tons of flavor and too much to eat, even for me. To wash it down, my favorite beer is the Cumbre del Diablo — an amazing IPA — and for me it compares to the best wines. It’s the perfect pairing for the calzone! \u003c/p>\n\u003cp>Along with the calzone, the salad at Lanesplitter is a must. It arrives with fresh salad greens, garbanzo and kidney beans, tomatoes and sprouts, and is hands down the best salad of all three restaurants.\u003c/p>\n\u003cp>Lanesplitter service is always 100%. I never mind waiting for a table as, once seated, the servers don’t rush you. It’s kid friendly, loud and fun, and full of locals and bikers. Great stuffed-full calzone, fantastic beer…what more can a man ask for?\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Saturday, February 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lanesplitter Pizza and Pub is a very popular restaurant with many young families with their kids — ages 5 to 10 –who make it their regular outing for nice thin-crust pizzas and to get together with their friends. Everyone seems to be happy and fullfilled. Great variety of beers. Wines in bottles or by the glass to select from. \u003c/p>\n\u003cp>I recommend sticking to the extensive selection of pizzas; thin crusted and this one was loaded with cheeses, pepperoni and salty anchovies (an anchovy lover’s paradise!). My order of the vegetarian lasagna was not up to par: although it was soft and smooth, it was never the right temperature, hot on the outside and cold inside. I sent it back for an additional warm-up, but it still came back cold inside and super hot outside the rim of the dish. It also missed some spices and tasted very bland. Is it frozen and warmed up in the micro?\u003c/p>\n\u003cp>The green salad of fresh, lively, and crunchy spinach, lettuce, beans, shredded chickpeas, red cabbage, and additional variety of vegetables with my choice of the honey mustard sauce, big enough for two to share, was perfect. The additional order of 8 puffy breadsticks with melted mozzarella cheese with red spicy sauce for dipping were terrific and ample in supply for us to take home for our next meal. No desserts on the menu, but the servers recommend visiting the ice cream place next door..\u003c/p>\n\u003cp>Very polite and friendly servers.\u003c/p>\n\u003cp>Challenges: parking, very busy after 6pm, no reservations taken.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I loved the idea of trying out new pizza. I went to Lanesplitter with my brother eager to try some New York style pizza in the Bay Area. The parking was very difficult and took about 15 minutes to find a parking spot. There was a large crowd, so I figured we would have to wait before we could eat. Once we arrived at the restaurant, the atmosphere reminded me of my college days with late night tests and quick meals. It’s a very casual place that seems to attract cyclists and all types of local East Bay residents. Our waiter was friendly and very happy to answer questions about the restaurant and to provide us with information about the owners. Once we were seated, we were anxious to order. I started with their house wine and my brother had a beer they had on special, the Celebration Ale on tap. My wine was bit too dry for my taste and certainly not worth the $8.00 for a house wine. My brother is a big Sierra Nevada fan, but thoroughly enjoyed the Celebration Ale because it was similar to the Sierra Nevada. And for $6.00 it definitely was a lot cheaper than most other pale ales.\u003c/p>\n\u003cp>I started my meal by ordering their mixed green salad with vegetables. I was pleasantly surprised at the freshness of the salad and vegetables. I am usually not a fan of veggies in my salad, but I must say the combination of vegetables mixed in with their house made honey mustard vinaigrette was incredible. The sauce was not too tangy and provides just the right amount of spice to the salad. My brother decided to forgo a salad and ordered some of their homemade garlic bread with red sauce. The bread was nice and warm, but the sauce was a bit bland and reminded me of canned tomato sauce. \u003c/p>\n\u003cp>For the main course we ordered the cheese pizza along with a traditional cheese calzone. I love cheese and really enjoyed eating the calzone stuffed with cheese. The calzone was really thick and hot and perfect for sharing with as many as 3-4 people. The calzone came with their famous red sauce and surprisingly it tasted better with the calzone rather than the breadsticks. The $9.25 cost for a large calzone was relatively cheap for the quality. Despite the salad and the calzone, we decided to order a large house 4 cheese thin crust pizza for $21.25. I was surprised by the generous size of the pizza and for $21.25 it is such a good deal for the size. However, despite the large size and the decent price I was very disappointed with the taste. The sauce was very salty and the cheese was too hot so I had to wait for the pizza to cool down before taking another bite. The crust is far from traditional New York style pizza, it was too wide and thick not made for folding. The cheese reminded me of a frozen pizza, it was not fresh and even though it was 4-cheese pizza it was difficult to taste anything but mozzarella cheese. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In conclusion, I would highly disagree with Lanesplitter calling themselves New York style pizza. The service was good and the calzones are exceptional and, in my opinion, better than their pizza. In comparison to other East Bay pizzerias, I must say I have had much better pizza. My guest felt that the pizza was decent at best, but neither worth the drive nor the comparison to New York style pizza. If I lived in the area, I would go to Lanesplitter for their calzone and not their pizza. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>chiaroscuro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6749\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed chiaroscuro:\u003c/strong> Friday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChiaroscuro – the word itself means light-dark….this is a perfect way to describe this outstanding restaurant. The restaurant is an elegant and sophisticated place that offers versatility in their menu elections. The servers are exceptionally dynamic and are knowledgeable about the menu and are passionate about their recommendation. I have been eating at Chiaroscuro for over a year and I have never been disappointed. The chef takes pride in the quality of food by utilizing local ingredients. \u003c/p>\n\u003cp>I decided to celebrate my husband’s birthday dinner at the restaurant as it offers a mystical, fun, and sophisticated environment. From the moment we sat down, the staff was eagerly waiting to serve you and to talk about the menu. We each ordered a different appetizer which range from the warm octopus salad to the fritturina mista (calamari). The fritturina is usually served during lunch, but the chef was happy to prepare it for my husband, and it was fantastic. The calamari was not over cooked and not too greasy. It was wonderful and cooked to perfection and it was the right amount to share with 3 people. I had the warm octopus salad with the crispy Yukon gold potatoes, frisee, peranzana olives, toasted pistachios, and pickled onion. This dish was amazing and the octopus was cooked to perfection. Following the appetizer I ordered the half order of the carbonara, and it was to die for. This has always been my “go-to” at Chiaroscuro. I like the fact that at lunch you can order a small portion and have a larger portion for dinner; they will accommodate. This dish is what keeps me coming to the restaurant. I have travelled all over Italy and I have never eaten anything as good as this dish. The chef does an exceptional job with this dish by balancing the cheese and pasta while maintaining lightness to the dish. The moment you take the first bite you are sold, and it instantly reminds you of being in another place in time. The rest of my guests ordered the carbonara and loved it so much that one of them ordered a second portion. \u003c/p>\n\u003cp>If that was not enough, we were still eager to try a third course, and I could not resist trying the monkfish because this was my chance to venture out a bit. Let me say, “I was not disappointed.” The fish was light and flaky and very very fresh. The presentation was impeccable, and it was an excellent finish to a wonderful meal. Although, we brought our own wine, the wine selection is excellent and very well selected to complement the menu. In closing, I would recommend this restaurant to anyone that is looking for a modern, sophisticated restaurant with exceptional food coupled with an exceptional staff.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed chiaroscuro:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI rode my bicycle straight from work to Chiaroscuro… big mistake! This place is elegant, romantic, and not the right place for my work clothes. When my wife arrived, the first thing she said was that she, too, was underdressed… it didn’t seem to matter to the staff though, the service was perfect!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The interior is almost like a mission church with cement seats but softened with white padded pillows. The style is clean and modern. And the food is amazing with beautiful presentations and sauces that are an explosion of flavor. The chef sent out a small sample of the Rabbit Pâté that was tasty and a great start to the evening. The bread was soft and delicious with tomato-butter, I was perfectly happy with just these two… but then the pasta arrived… called Trilogia, it’s a dish with three spirals, looking like a 50’s beehive, of the most wonderful, differently dressed, pasta. I had to eat each mound before moving on to the next and I couldn’t name my favorite, they were all so good. The best pasta, ever.\u003c/p>\n\u003cp>Paul the wine director chose and delivered flawless service, choosing perfect wines and then giving me the details on the back of a card… he’s really on his game.\u003c/p>\n\u003cp>I have eaten at other places but this is the best and although expensive, because of the service I feel that I spent every dollar wisely. This is a destination place that made me feel like a king!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed chiaroscuro:\u003c/strong> Tuesday, February 28, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Arrivederci, Roma… Buona Sera, “Chiaroscuro” in San Francisco!\u003cbr>\nExecutive Chef/Owner Alessandro Campitelli, a native of Rome, Italy, is creating and serving a dining experience of a memorable culinary and artistic journey to Italy without leaving the Bay Area. On my recent outing to San Francisco Symphony’s concert, and as an overture to a lovely evening in the city, my husband and I decided to have an early dinner at Chiaroscuro**, which was a masterpiece with its food as the star! From the professional, well informed, and extremely accommodating staff (Paul, Alex and Jeannette) to superbly prepared and served cuisine accompanied by an interesting selection of very compatible wines, to the elegant ambience and decorum with open kitchen to see the culinary team in action, Chef Alessandro orchestrates a sophisticated and deliciously amazing dining experience. Ask chef about his collection of lithographs in the hallway…\u003c/p>\n\u003cp>The lingering memories of the fabulous visit to this restaurant with the bravado of the Symphony’s performance were the perfect grand finale for our night on the town. We are ready for this repeat performance. Bravo and grazie, Chef Alessandro, and cheers to Chiaroscuro and its staff. Ciao!\u003c/p>\n\u003cp>And as one famous movie star and past CA governor says: “I’ll be back.”\u003c/p>\n\u003cp>Here is a short description of the dishes I have tried at Chiaroscuro restaurant: \u003c/p>\n\u003cp>\u003cstrong>Appetizer/Salad:\u003c/strong>\u003cbr>\nCompliment of the Chef: Amuse-Bouche, Chef’s Special Antipasti: carrots, endive, bell peppers, spring onion\u003cbr>\nScamorza: salty cheese melting over San Daniele prosciutto, grilled asparagus, poached quail egg with truffle pearls, oil.\u003c/p>\n\u003cp>\u003cstrong>Main Course:\u003c/strong>\u003cbr>\nTrilogia: tasting of three classic Roman pastas: spaghetti carbonara, rigatoni amatriciana, vermicelli cacio e pepe – all Chiaroscuro’s signature pastas\u003cbr>\nRana Pescatrice: monkfish, fried oyster, porcini-lemongrass broth, smoked sunchokes, sautéed wild mushrooms, buttery leeks\u003c/p>\n\u003cp>\u003cstrong>Side Dish:\u003c/strong>\u003cbr>\nMushroom rolls, freshly baked each day with serving of the roasted tomatoes butter.\u003c/p>\n\u003cp>\u003cstrong>Dessert:\u003c/strong>\u003cbr>\nProfiteroles: house made creampuffs topped with warm dark chocolate sauce, filled with chantilly cream. Probably the most delicious dessert I have ever tasted!\u003c/p>\n\u003cp>\u003cstrong>Beverage:\u003c/strong>\u003cbr>\nWine by the glass:\u003cbr>\nPinot Nero – from Italy’s northern region of Alto Adige\u003cbr>\nTorgiano Rosso – from Italy’s northern region of Umbria\u003cbr>\nWater: Lauretana, mineral water from the Italian Alps\u003cbr>\nCoffee: Italian Cappuccino\u003c/p>\n\u003cp>\u003cstrong>Regret: Don’t be in a rush to make a concert, just stay longer, enjoy and make an exclusive date with Chiaroscuro and Chef Alessandro\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>** From the restaurant’s website: Chiaroscuro, Italian for clear/dark, is a term in art for a contrast between light and dark, often associated with the Italian renaissance painter Caravaggio, whose technique used to describe bold contrasts affecting a whole composition and used to achieve a sense of volume in modeling three-dimensional objects. This concept of contrasts and volume is expressed through the restaurant’s décor of the dining room, marked by high backed banquettes and an open kitchen.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>chiaroscuro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6749\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed chiaroscuro:\u003c/strong> Friday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChiaroscuro – the word itself means light-dark….this is a perfect way to describe this outstanding restaurant. The restaurant is an elegant and sophisticated place that offers versatility in their menu elections. The servers are exceptionally dynamic and are knowledgeable about the menu and are passionate about their recommendation. I have been eating at Chiaroscuro for over a year and I have never been disappointed. The chef takes pride in the quality of food by utilizing local ingredients. \u003c/p>\n\u003cp>I decided to celebrate my husband’s birthday dinner at the restaurant as it offers a mystical, fun, and sophisticated environment. From the moment we sat down, the staff was eagerly waiting to serve you and to talk about the menu. We each ordered a different appetizer which range from the warm octopus salad to the fritturina mista (calamari). The fritturina is usually served during lunch, but the chef was happy to prepare it for my husband, and it was fantastic. The calamari was not over cooked and not too greasy. It was wonderful and cooked to perfection and it was the right amount to share with 3 people. I had the warm octopus salad with the crispy Yukon gold potatoes, frisee, peranzana olives, toasted pistachios, and pickled onion. This dish was amazing and the octopus was cooked to perfection. Following the appetizer I ordered the half order of the carbonara, and it was to die for. This has always been my “go-to” at Chiaroscuro. I like the fact that at lunch you can order a small portion and have a larger portion for dinner; they will accommodate. This dish is what keeps me coming to the restaurant. I have travelled all over Italy and I have never eaten anything as good as this dish. The chef does an exceptional job with this dish by balancing the cheese and pasta while maintaining lightness to the dish. The moment you take the first bite you are sold, and it instantly reminds you of being in another place in time. The rest of my guests ordered the carbonara and loved it so much that one of them ordered a second portion. \u003c/p>\n\u003cp>If that was not enough, we were still eager to try a third course, and I could not resist trying the monkfish because this was my chance to venture out a bit. Let me say, “I was not disappointed.” The fish was light and flaky and very very fresh. The presentation was impeccable, and it was an excellent finish to a wonderful meal. Although, we brought our own wine, the wine selection is excellent and very well selected to complement the menu. In closing, I would recommend this restaurant to anyone that is looking for a modern, sophisticated restaurant with exceptional food coupled with an exceptional staff.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed chiaroscuro:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI rode my bicycle straight from work to Chiaroscuro… big mistake! This place is elegant, romantic, and not the right place for my work clothes. When my wife arrived, the first thing she said was that she, too, was underdressed… it didn’t seem to matter to the staff though, the service was perfect!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The interior is almost like a mission church with cement seats but softened with white padded pillows. The style is clean and modern. And the food is amazing with beautiful presentations and sauces that are an explosion of flavor. The chef sent out a small sample of the Rabbit Pâté that was tasty and a great start to the evening. The bread was soft and delicious with tomato-butter, I was perfectly happy with just these two… but then the pasta arrived… called Trilogia, it’s a dish with three spirals, looking like a 50’s beehive, of the most wonderful, differently dressed, pasta. I had to eat each mound before moving on to the next and I couldn’t name my favorite, they were all so good. The best pasta, ever.\u003c/p>\n\u003cp>Paul the wine director chose and delivered flawless service, choosing perfect wines and then giving me the details on the back of a card… he’s really on his game.\u003c/p>\n\u003cp>I have eaten at other places but this is the best and although expensive, because of the service I feel that I spent every dollar wisely. This is a destination place that made me feel like a king!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed chiaroscuro:\u003c/strong> Tuesday, February 28, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Arrivederci, Roma… Buona Sera, “Chiaroscuro” in San Francisco!\u003cbr>\nExecutive Chef/Owner Alessandro Campitelli, a native of Rome, Italy, is creating and serving a dining experience of a memorable culinary and artistic journey to Italy without leaving the Bay Area. On my recent outing to San Francisco Symphony’s concert, and as an overture to a lovely evening in the city, my husband and I decided to have an early dinner at Chiaroscuro**, which was a masterpiece with its food as the star! From the professional, well informed, and extremely accommodating staff (Paul, Alex and Jeannette) to superbly prepared and served cuisine accompanied by an interesting selection of very compatible wines, to the elegant ambience and decorum with open kitchen to see the culinary team in action, Chef Alessandro orchestrates a sophisticated and deliciously amazing dining experience. Ask chef about his collection of lithographs in the hallway…\u003c/p>\n\u003cp>The lingering memories of the fabulous visit to this restaurant with the bravado of the Symphony’s performance were the perfect grand finale for our night on the town. We are ready for this repeat performance. Bravo and grazie, Chef Alessandro, and cheers to Chiaroscuro and its staff. Ciao!\u003c/p>\n\u003cp>And as one famous movie star and past CA governor says: “I’ll be back.”\u003c/p>\n\u003cp>Here is a short description of the dishes I have tried at Chiaroscuro restaurant: \u003c/p>\n\u003cp>\u003cstrong>Appetizer/Salad:\u003c/strong>\u003cbr>\nCompliment of the Chef: Amuse-Bouche, Chef’s Special Antipasti: carrots, endive, bell peppers, spring onion\u003cbr>\nScamorza: salty cheese melting over San Daniele prosciutto, grilled asparagus, poached quail egg with truffle pearls, oil.\u003c/p>\n\u003cp>\u003cstrong>Main Course:\u003c/strong>\u003cbr>\nTrilogia: tasting of three classic Roman pastas: spaghetti carbonara, rigatoni amatriciana, vermicelli cacio e pepe – all Chiaroscuro’s signature pastas\u003cbr>\nRana Pescatrice: monkfish, fried oyster, porcini-lemongrass broth, smoked sunchokes, sautéed wild mushrooms, buttery leeks\u003c/p>\n\u003cp>\u003cstrong>Side Dish:\u003c/strong>\u003cbr>\nMushroom rolls, freshly baked each day with serving of the roasted tomatoes butter.\u003c/p>\n\u003cp>\u003cstrong>Dessert:\u003c/strong>\u003cbr>\nProfiteroles: house made creampuffs topped with warm dark chocolate sauce, filled with chantilly cream. Probably the most delicious dessert I have ever tasted!\u003c/p>\n\u003cp>\u003cstrong>Beverage:\u003c/strong>\u003cbr>\nWine by the glass:\u003cbr>\nPinot Nero – from Italy’s northern region of Alto Adige\u003cbr>\nTorgiano Rosso – from Italy’s northern region of Umbria\u003cbr>\nWater: Lauretana, mineral water from the Italian Alps\u003cbr>\nCoffee: Italian Cappuccino\u003c/p>\n\u003cp>\u003cstrong>Regret: Don’t be in a rush to make a concert, just stay longer, enjoy and make an exclusive date with Chiaroscuro and Chef Alessandro\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>** From the restaurant’s website: Chiaroscuro, Italian for clear/dark, is a term in art for a contrast between light and dark, often associated with the Italian renaissance painter Caravaggio, whose technique used to describe bold contrasts affecting a whole composition and used to achieve a sense of volume in modeling three-dimensional objects. This concept of contrasts and volume is expressed through the restaurant’s décor of the dining room, marked by high backed banquettes and an open kitchen.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Back A Yard Caribbean American Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6636\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Back A Yard Caribbean American Grill:\u003c/strong> Friday, February 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI haven’t had a chance to go to Jamaica (yet!), but the bright, bold flavors of Back A Yard’s jerk sauce transports me instantly to a place with sun, sand, surf, and steel drum beats.\u003c/p>\n\u003cp>AMBIANCE: Back A Yard is a small hole-in-the-wall-ish restaurant situated in not the nicest of neighborhoods. But once you look past the grimy exterior and walk in the door, you’re surrounded by brightly painted murals, delicious aromas, and smiling faces. Sure, the space is a bit cramped, but if you can’t find a seat, you can always take your food to go.\u003c/p>\n\u003cp>SERVICE: The staff working behind the register can sometimes come off as aloof, but are usually warm and friendly. While waiting for my food to come out, I’m usually asked if I want a glass of water, and if I take a seat no one really minds, even if I’m taking my food to go. They’ll bring you your food as soon as it’s out of the kitchen, and leave you alone for the remainder of your meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>FOOD: I’ve tried a variety of Back A Yard’s offerings (both on my own and for catered events), and always end up returning to the jerk pork. The cut of meat they use has changed over the years (from belly to loin to something in between), but the dish is still delicious. All their meals come with side salad, rice and beans, and fried plantains.\u003c/p>\n\u003cp>***Jerk Pork ($9.25): Really tender and juicy, and dressed perfectly with that amazing jerk sauce. I always ask for extra sauce so I can eat the side salad with it, and drench the pork and rice and beans in it. MMM so spicy (both in heat and flavor), and really packs a punch… I can’t help but grin when I take a bite. I like saving the fried plantains for last– they’re always so sweet and really round out the meal.\u003c/p>\n\u003cp>– Curry Goat ($12.50): This dish was also SUPER yummy, but a smidge more difficult to eat (has bones). The goat was fairly tender, and not gamey at all, though the curry sauce would’ve masked it if there was any. The best thing about this dish was that everything is super piping hot– the rice&beans are smothered in the curry gravy/sauce; the entire dish was just so comforting and homey. If it is ever cold in Jamaica, I imagine this is what people would crave.\u003c/p>\n\u003cp>OVERALL: Back A Yard has definitely become a fixture in my go-to restaurant rotation; j’adore! I love that it’s so unique– there aren’t a ton of Caribbean restaurants in the Bay Area, so I feel super lucky to have this place basically down the street from me. I can’t attest to its authenticity, but you can’t deny that the food is DELICIOUS. I’ll be back and bringing friends.\u003c/p>\n\u003cp>FYI: you can get the jerk chicken with white meat only ($1 more, but no bones, and still tender and juicy!).\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Back A Yard Caribbean American Grill:\u003c/strong> Thursday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI don’t get down to the South Bay as much as I used to, so I am not as familiar with the restaurant scene as I am with other parts of the Bay Area. Reading the menu for Back A Yard Caribbean American Grill, it sounded like I could be in for a real treat, if it was truly authentic Caribbean food. I’m not a Caribbean food aficionado yet I have experienced a wide variability in the quality of the restaurants offering it around the Bay. But the name alone made me curious about this place. What did it mean? I was intrigued.\u003c/p>\n\u003cp>It was quite easy to get to, right off of the highway. But you could easily miss it if you don’t know where you are going. The outside of the restaurant is a very plain storefront, much as I expected it might be. It was very clean with big plate glass windows and several tables on the sidewalk for outside seating. As you enter, you realize that it is a small place, and we were glad we got there before noon, so that tables would be available. You look around and the walls are ablaze with color. Wonderfully bright and cheerful murals cover the walls. Red leather chairs added additional color. The counter front was corrugated metal – just like you might imagine seeing if this place was truly in the Caribbean.\u003c/p>\n\u003cp>As we walked in the Jerk Chicken Meal went by us on the way to someone’s table. The aroma was intoxicating. This smells like it is going to be good! The handwritten white board menus gave several dining options – Jamaican Jerk Meals, BBQ Meals, Seafood, Sandwiches, and Salads. Additionally, the Chef’s Daily Special, which was Curried Chicken the day we were there. \u003c/p>\n\u003cp>We spent a few minutes reviewing our options, but I think the enticement of the Jerk Chicken was too much to pass up. We stepped up to the counter and ordered one Jerk Chicken Meal and one Jerk Pork Meal, along with the fresh juice of the day – Mango Passion Fruit. Now, it was time for the waiting. Many people came in and out, picking up take out, so that was a good sign. The juice was delicious. It was just the right amount of sweetness. I watched with anticipation as other plates were brought to the tables. The wait was not long for the food to arrive. Both plates were piled high with meat, along with rice and beans, fried plantains, and a green salad. My pork was beautiful chunks of I assume shoulder covered with the Jerk Sauce. First bite was really, really good. Pork perfectly cooked and tender, and the sauce had just the right amount of heat. Additional sauce was provided and I used it all up. The juice was a perfect complement to the spicy meat. The chicken was also very tasty. Dark meat was still so tender and the skin glistened with the yummy sauce (you can get all white meat for $1 extra, but I think jerk style lends itself the dark meat). Both were great, but if I had to pick only one it would be the pork. Heck, next time I’ll get the Pork and Chicken combo and have both all to myself. The rest of the dish was also satisfying. The plantains were beautifully browned and delicious. The rice and beans had some very nice flavors although it was a little sticky. The salad was a basic iceberg lettuce salad with a packet of buttermilk dressing on top (the kind you tear open and squeeze out). I could have done without it, but who comes here for the iceberg lettuce.\u003c/p>\n\u003cp>Both of us were quite full, we couldn’t possibly fit in dessert. Maybe order some for later, so we got the Sweet Potato Pudding and the Key Lime Pie. Get some work done and have them after we digested. Well, we made it back to my friend’s house and the temptation was too great – time to try dessert. The Sweet Potato pudding was really a pie, and it was quite good – sweet with just the right amount of spices to give it the hint of savory. The Key Lime Pie was delicate and light. It was more subtle and frankly a more satisfying version. The key lime flavor and the sugar were there but were part of the overall pie and not overpowering as they can be in some versions. Both were a great way to end.\u003c/p>\n\u003cp>My overall experience was quite favorable. If I am in the South Bay, I would make a side trip to go back. The staff was quite friendly and efficient, the atmosphere inside was very cheerful, and the food was divine. My friend lives 10 minutes away, and I think it might become a regular for him and his family. Oh, and the menu explained the name – “Back A Yard” simply means the way things are done “Back Home.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Back A Yard Caribbean American Grill:\u003c/strong> Thursday & Friday, March 1 & 2, 2012 (lunch); Monday, March 7, 2012 (dinner)\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have been in love with Jamaican food since visiting the island over twenty years ago. I have since returned to Jamaica several times. I have learned that Jamaicans are easygoing people who are serious about their food. Chicken should be the national bird, and Jerk Chicken is prepared everywhere, including makeshift BBQs on the side of the road and huts near the beach. \u003c/p>\n\u003cp>The Jamaican restaurant Back a Yard is easy to find right off highway 101 at Willow Road. It is a small place that is easily hidden by the large crowds that surround it at lunchtime. I stopped in for lunch one day when I was in the area for business and came back twice in the next week because I could not stop thinking about the food. \u003c/p>\n\u003cp>My first visit I ordered food to go over the phone as I drove home from meetings in San Jose. A woman with a Jamaican accent helped me order, and she was very patient and helpful despite it sounding very busy. She let me know what the special of the day was, and fortunately for me it was curried goat. I know from my travels to Jamaica how good curried goat can be. I got a jerk chicken and curried goat combo plate for $16.00. It included red beans and rice, plus fried plantains and a side salad. The Jerk Chicken was perfect! Tender and perfectly spicy. They also provide a small side of authentic jerk sauce that brought me back to my days in Jamaica. The plantains were tasty and not too sweet or oily. The goat with yellow curry sauce was hot, just the way it should be, and the meat fell right off the bone. \u003c/p>\n\u003cp>The next day I returned with a colleague for a sit down lunch. We got there at 11:30 am and just barely missed the lunch rush. As soon as we sat down, a steady stream of patrons appeared out of nowhere and just kept coming. We enjoyed people watching, as locals from around the block mixed in with preppy financiers and casual techies. Most people were getting food to go as the space inside and out filled up. I did see some people show up early and find a table for seven. \u003c/p>\n\u003cp>I tried the Salmon Salad, and my friend had the jerk chicken and salmon combo. Everything was great. The salmon was cut like a steak, thick in the middle, and was cooked perfectly. The salad was not as green as I would have liked, and the tomatoes were not very flavorful, but I enjoyed the salmon. I returned on Wednesday of the next week for dinner, and was curious to see if the crowds were still there at night. I arrived at 7:30 pm and was happy to see the line was not long and tables were available. A buddy who works in Palo Alto met me there. We ordered the Jerk Chicken and Ox Tail Combo and the BBQ Pork Rib plate. The Ox Tail was good but not at good as the goat. It was tender off the bone with a rich dark gravy. My friend had the rib plate that he liked that had a thick BBQ sauce on it that was very good. The ribs were tender but not falling off the bone, which is perfect for ribs you eat with your hands. The young woman at the counter recommended we try the corn festivals, which are deep fried cornballs. They were great with the meal and we enjoyed them more as the meal progressed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall the experience was very good. I would recommend this place to others and I am looking forward to returning to this authentic Jamaican Grill. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Back A Yard Caribbean American Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6636\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Back A Yard Caribbean American Grill:\u003c/strong> Friday, February 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI haven’t had a chance to go to Jamaica (yet!), but the bright, bold flavors of Back A Yard’s jerk sauce transports me instantly to a place with sun, sand, surf, and steel drum beats.\u003c/p>\n\u003cp>AMBIANCE: Back A Yard is a small hole-in-the-wall-ish restaurant situated in not the nicest of neighborhoods. But once you look past the grimy exterior and walk in the door, you’re surrounded by brightly painted murals, delicious aromas, and smiling faces. Sure, the space is a bit cramped, but if you can’t find a seat, you can always take your food to go.\u003c/p>\n\u003cp>SERVICE: The staff working behind the register can sometimes come off as aloof, but are usually warm and friendly. While waiting for my food to come out, I’m usually asked if I want a glass of water, and if I take a seat no one really minds, even if I’m taking my food to go. They’ll bring you your food as soon as it’s out of the kitchen, and leave you alone for the remainder of your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>FOOD: I’ve tried a variety of Back A Yard’s offerings (both on my own and for catered events), and always end up returning to the jerk pork. The cut of meat they use has changed over the years (from belly to loin to something in between), but the dish is still delicious. All their meals come with side salad, rice and beans, and fried plantains.\u003c/p>\n\u003cp>***Jerk Pork ($9.25): Really tender and juicy, and dressed perfectly with that amazing jerk sauce. I always ask for extra sauce so I can eat the side salad with it, and drench the pork and rice and beans in it. MMM so spicy (both in heat and flavor), and really packs a punch… I can’t help but grin when I take a bite. I like saving the fried plantains for last– they’re always so sweet and really round out the meal.\u003c/p>\n\u003cp>– Curry Goat ($12.50): This dish was also SUPER yummy, but a smidge more difficult to eat (has bones). The goat was fairly tender, and not gamey at all, though the curry sauce would’ve masked it if there was any. The best thing about this dish was that everything is super piping hot– the rice&beans are smothered in the curry gravy/sauce; the entire dish was just so comforting and homey. If it is ever cold in Jamaica, I imagine this is what people would crave.\u003c/p>\n\u003cp>OVERALL: Back A Yard has definitely become a fixture in my go-to restaurant rotation; j’adore! I love that it’s so unique– there aren’t a ton of Caribbean restaurants in the Bay Area, so I feel super lucky to have this place basically down the street from me. I can’t attest to its authenticity, but you can’t deny that the food is DELICIOUS. I’ll be back and bringing friends.\u003c/p>\n\u003cp>FYI: you can get the jerk chicken with white meat only ($1 more, but no bones, and still tender and juicy!).\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Back A Yard Caribbean American Grill:\u003c/strong> Thursday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI don’t get down to the South Bay as much as I used to, so I am not as familiar with the restaurant scene as I am with other parts of the Bay Area. Reading the menu for Back A Yard Caribbean American Grill, it sounded like I could be in for a real treat, if it was truly authentic Caribbean food. I’m not a Caribbean food aficionado yet I have experienced a wide variability in the quality of the restaurants offering it around the Bay. But the name alone made me curious about this place. What did it mean? I was intrigued.\u003c/p>\n\u003cp>It was quite easy to get to, right off of the highway. But you could easily miss it if you don’t know where you are going. The outside of the restaurant is a very plain storefront, much as I expected it might be. It was very clean with big plate glass windows and several tables on the sidewalk for outside seating. As you enter, you realize that it is a small place, and we were glad we got there before noon, so that tables would be available. You look around and the walls are ablaze with color. Wonderfully bright and cheerful murals cover the walls. Red leather chairs added additional color. The counter front was corrugated metal – just like you might imagine seeing if this place was truly in the Caribbean.\u003c/p>\n\u003cp>As we walked in the Jerk Chicken Meal went by us on the way to someone’s table. The aroma was intoxicating. This smells like it is going to be good! The handwritten white board menus gave several dining options – Jamaican Jerk Meals, BBQ Meals, Seafood, Sandwiches, and Salads. Additionally, the Chef’s Daily Special, which was Curried Chicken the day we were there. \u003c/p>\n\u003cp>We spent a few minutes reviewing our options, but I think the enticement of the Jerk Chicken was too much to pass up. We stepped up to the counter and ordered one Jerk Chicken Meal and one Jerk Pork Meal, along with the fresh juice of the day – Mango Passion Fruit. Now, it was time for the waiting. Many people came in and out, picking up take out, so that was a good sign. The juice was delicious. It was just the right amount of sweetness. I watched with anticipation as other plates were brought to the tables. The wait was not long for the food to arrive. Both plates were piled high with meat, along with rice and beans, fried plantains, and a green salad. My pork was beautiful chunks of I assume shoulder covered with the Jerk Sauce. First bite was really, really good. Pork perfectly cooked and tender, and the sauce had just the right amount of heat. Additional sauce was provided and I used it all up. The juice was a perfect complement to the spicy meat. The chicken was also very tasty. Dark meat was still so tender and the skin glistened with the yummy sauce (you can get all white meat for $1 extra, but I think jerk style lends itself the dark meat). Both were great, but if I had to pick only one it would be the pork. Heck, next time I’ll get the Pork and Chicken combo and have both all to myself. The rest of the dish was also satisfying. The plantains were beautifully browned and delicious. The rice and beans had some very nice flavors although it was a little sticky. The salad was a basic iceberg lettuce salad with a packet of buttermilk dressing on top (the kind you tear open and squeeze out). I could have done without it, but who comes here for the iceberg lettuce.\u003c/p>\n\u003cp>Both of us were quite full, we couldn’t possibly fit in dessert. Maybe order some for later, so we got the Sweet Potato Pudding and the Key Lime Pie. Get some work done and have them after we digested. Well, we made it back to my friend’s house and the temptation was too great – time to try dessert. The Sweet Potato pudding was really a pie, and it was quite good – sweet with just the right amount of spices to give it the hint of savory. The Key Lime Pie was delicate and light. It was more subtle and frankly a more satisfying version. The key lime flavor and the sugar were there but were part of the overall pie and not overpowering as they can be in some versions. Both were a great way to end.\u003c/p>\n\u003cp>My overall experience was quite favorable. If I am in the South Bay, I would make a side trip to go back. The staff was quite friendly and efficient, the atmosphere inside was very cheerful, and the food was divine. My friend lives 10 minutes away, and I think it might become a regular for him and his family. Oh, and the menu explained the name – “Back A Yard” simply means the way things are done “Back Home.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Back A Yard Caribbean American Grill:\u003c/strong> Thursday & Friday, March 1 & 2, 2012 (lunch); Monday, March 7, 2012 (dinner)\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have been in love with Jamaican food since visiting the island over twenty years ago. I have since returned to Jamaica several times. I have learned that Jamaicans are easygoing people who are serious about their food. Chicken should be the national bird, and Jerk Chicken is prepared everywhere, including makeshift BBQs on the side of the road and huts near the beach. \u003c/p>\n\u003cp>The Jamaican restaurant Back a Yard is easy to find right off highway 101 at Willow Road. It is a small place that is easily hidden by the large crowds that surround it at lunchtime. I stopped in for lunch one day when I was in the area for business and came back twice in the next week because I could not stop thinking about the food. \u003c/p>\n\u003cp>My first visit I ordered food to go over the phone as I drove home from meetings in San Jose. A woman with a Jamaican accent helped me order, and she was very patient and helpful despite it sounding very busy. She let me know what the special of the day was, and fortunately for me it was curried goat. I know from my travels to Jamaica how good curried goat can be. I got a jerk chicken and curried goat combo plate for $16.00. It included red beans and rice, plus fried plantains and a side salad. The Jerk Chicken was perfect! Tender and perfectly spicy. They also provide a small side of authentic jerk sauce that brought me back to my days in Jamaica. The plantains were tasty and not too sweet or oily. The goat with yellow curry sauce was hot, just the way it should be, and the meat fell right off the bone. \u003c/p>\n\u003cp>The next day I returned with a colleague for a sit down lunch. We got there at 11:30 am and just barely missed the lunch rush. As soon as we sat down, a steady stream of patrons appeared out of nowhere and just kept coming. We enjoyed people watching, as locals from around the block mixed in with preppy financiers and casual techies. Most people were getting food to go as the space inside and out filled up. I did see some people show up early and find a table for seven. \u003c/p>\n\u003cp>I tried the Salmon Salad, and my friend had the jerk chicken and salmon combo. Everything was great. The salmon was cut like a steak, thick in the middle, and was cooked perfectly. The salad was not as green as I would have liked, and the tomatoes were not very flavorful, but I enjoyed the salmon. I returned on Wednesday of the next week for dinner, and was curious to see if the crowds were still there at night. I arrived at 7:30 pm and was happy to see the line was not long and tables were available. A buddy who works in Palo Alto met me there. We ordered the Jerk Chicken and Ox Tail Combo and the BBQ Pork Rib plate. The Ox Tail was good but not at good as the goat. It was tender off the bone with a rich dark gravy. My friend had the rib plate that he liked that had a thick BBQ sauce on it that was very good. The ribs were tender but not falling off the bone, which is perfect for ribs you eat with your hands. The young woman at the counter recommended we try the corn festivals, which are deep fried cornballs. They were great with the meal and we enjoyed them more as the meal progressed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall the experience was very good. I would recommend this place to others and I am looking forward to returning to this authentic Jamaican Grill. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Green Chile Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6643\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Green Chile Kitchen:\u003c/strong> Wednesday, March 14, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI had dinner at the Green Chile kitchen last night, and the restaurant completely solidified its status as my favorite place to eat. As a native New Mexican, I was so excited when this place first opened up. I was not sure how easy it would be to eat dinner there in the middle of the week, considering the parking can be tight in that neighborhood north of the panhandle. This was important because I was going to bring my three-year-old son with me, and I didn’t want us to spend unnecessary time in the car looking for parking\u003c/p>\n\u003cp>We drove from Noe Valley to the panhandle in about fifteen minutes. I parked right at the beginning of the Panhandle Park, there was plenty of parking available. I got out my son’s bike, helmet and rain gear. He was excited to bike around in the light rain. After ten minutes in the park we walked over to GCK. It took us ten minutes. It was very easy\u003c/p>\n\u003cp>We arrived at the restaurant ready for a warm meal. Fortunately that is GCK’s specialty. A friend called me on our way over and decided to meet us, but she was not there yet. It was 6pm, and the restaurant was not busy. It is an affordable and casual place with counter service. The ambiance is warm with wood details and artwork of the Virgin Mary, which is common in New Mexico. We found one of two booths available and seated ourselves. I looked over the menu for kids’ options and found a few choices, and then we got up to order from the counter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My son Salvador loves crispy tacos, so I ordered a Blue Corn Taco a la carte, and a bowl of rice, beans and cheese from the kid’s menu. For me I ordered a bowl of the Green Chile Stew with Pork, and decided to try the Sangria. When my friend arrived we decided to share the stew and order an entrée and then share that too. She walked to the counter and ordered the Carne Asada Dinner, an order of Sopaipillas (Native American fry bread that look like small pillows of dough), and a Pacifico beer. \u003c/p>\n\u003cp>They first brought out the Green Chile Stew and food for Sal. Sal loved his ground beef taco. My friend and I ate the stew and were instantly warmed with the spice and flavor. There was a small dollop of sour cream in the middle of the stew and a house made flour tortilla on the side. It is hard to describe how satisfying the stew is with its spicy hot chile flavor mixed with slow cooked Niman Ranch pork. It is a traditional as it gets. And on a cold rainy day it is exactly what I wanted. Then came the Carne Asada Plate, tender pork, slow roasted in red chile and spices, and served with a tortilla. The side of Sopaipillas was beautifully cooked. The Sopaipillas are great with a bit of honey and perfectly combine with the chile, meat, rice and beans.\u003c/p>\n\u003cp>I enjoyed my visit to The Green Chile Kitchen. It is a great choice for anyone who has an adventurous palate and loves spicy food. The green chiles are native to New Mexico and have more flavor than most of the chiles I have tried, and the heat is usually not unbearable. I am always happy after a meal at the Green Chile Kitchen. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Green Chile Kitchen:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere are so many great places to eat in San Francisco and so many great neighborhoods, that it is always a treat to get into the city. Although, the emergence of so many fantastic Oakland restaurants keep us local more often and the trek across the Bay is not quite as common. Many times we now pick SF restaurants based on the distance from a BART station, as well as the quality of the food. Green Chile Kitchen is in NOPA, so driving was required. As I was looking over the menu, the Southwestern cuisine looked quite interesting – chiles, tomatillos, blue corn tortillas – yummy. They’re espousing the use of local, organic ingredients sounded promising.\u003c/p>\n\u003cp>We headed out and the drive across the bridge was easy, and found a parking spot less than two blocks away – not bad in this neighborhood. We were going to be joined by two other “foodies” – one of whom is a chef by profession. A text from one of them earlier in the day: “I want one of everything on the menu.” So far, everything was going exceedingly well. \u003c/p>\n\u003cp>We walked past their sister restaurant “Chile Pies” on the way – maybe we will stop there for dessert afterwards. Getting to the restaurant, it was a nice corner location – lots of windows, so bright and sunny from the outside. The inside was very inviting. Brick red walls, hanging chiles, wood chandeliers, and chunky wood tables all helped to migrate your mind to New Mexico. \u003c/p>\n\u003cp>This restaurant is an order at the counter type of place, take your number and find a table. The prices are not expensive by any means, but at the price point, I’d rather have had a sit down and waiter service experience. It would have been more conducive to ordering a bottle of wine and getting your order in courses and not all at once. We dined at 5:30 on a Sunday evening, so the restaurant was abuzz with lots of happy families. Generally well behaved, but not sure why one set of parents were quite content letting their kids climb in and out of the open windows to the sidewalk outside. It was lively, and as my friend described the atmosphere at that time of night as a “Southwestern Chucky Cheese.” \u003c/p>\n\u003cp>I wanted to really get the experience of what the restaurant had to offer, so we ordered lots of food. There was a small line, but not the long lines described in some reviews of the restaurant. It was a quick process to order. I got a glass of Albariño from California. It was quite pleasant and a nice effort for this grape – hint of sweetness with some nice minerality that I hoped would play well with the chile and spices to come. I might have gotten a second glass, but when I looked over at the line later on, it had gotten longer and I did not feel like waiting in line while food got cold. Others stuck to beer to pair with the New Mexican fare.\u003c/p>\n\u003cp>First to arrive was the blue corn tortilla chips with four salsas. We all agreed that the Citrus Habanero was the best (it had good spice accented with sweetness), followed by the Tomatillo Avocado and the Roasted Tomato. No one really cared for the Pico de Gallo, the onion was a bit overpowering and the rest was bland. My cup of Green Chile Stew came next – really tasty – just the right amount of heat, with great flavor from the tomatillos and the pork was well cooked. But why had my partner’s cup of Pozole not arrived at the same time?\u003c/p>\n\u003cp>Then the entrees started to arrive. My Green Chile-Rubbed Half-Chicken was terrific. The skin was crispy and the rub really made it pop. The meat was moist and tender. The sides were a mixed review at best. The Calabacitas (zucchini, squash and corn) was nicely charred but needed seasoning. The pinto beans and rice were also highly under seasoned – we all agreed. The other entrees were: Blue Corn Enchiladas, Enchilada/Tamale Combo, and Chile Relleno Combo. I also ordered the Savory Stuffed Sopaipillas for the table. In general, the food was under seasoned again, a surprise as I was expecting a pop of flavor in every bite. Chile Relleno was a bit soggy with the green sauce and more satisfying than the red. Enchiladas were decent, and the Beef Sopaipillas were the most flavorful of the other entrees. Oh, still no Pozole though. I asked the server and he said, “Oh, I have been wondering where that was supposed to go.” The pozole arrived shortly thereafter, and this was a good dish. Nice flavor and textures. It was worth the wait.\u003c/p>\n\u003cp>I came in here really anticipating a great meal. While several dishes were very good, I did not leave feeling that I would rush back. If I were in the neighborhood, I might try one of the burritos, and the Green Chile Stew, Rotisserie Chicken, and Pozole were the stars for us that night. It had a nice atmosphere, but the counter service does not equate to making a great overall experience – as your table quickly fills up with all the courses at once. If they made it sit down, I would probably be more inclined to give it another try.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Green Chile Kitchen:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>GREEN CHILE STEW: PHENOMENAL. Everything else was just average/meh.\u003c/p>\n\u003cp>AMBIANCE: Casual rustic. There are communal tables as well as smaller group tables and seats along the edges of the room. Be prepared to WAIT for your table. Your best bet is to hover around tables that look close to finished and hope to snag seats before other people do. Try not to poach. GCK seems to attract large family groups with young children– so don’t be too offended by dirty table tops (although the staff does its best to clean everything off) and kids running around under your feet. It ended up getting pretty noisy while we were dining; so much so that it was difficult to hear someone speaking to me from across the table. \u003c/p>\n\u003cp>SERVICE: The girl at the register was really friendly and helpful. Otherwise no real service to speak of– you grab your own utensils and water. The busboys have hawk eyes and swoop on your plates as soon as they’re empty.\u003c/p>\n\u003cp>FOOD:\u003cbr>\n***Green Chile Stew ($9/16oz bowl): MMMM so hearty and delicious. Absolutely hit the spot from first spoonful to last slurp. There was quite a bit of heat, which I wasn’t prepared for, but enjoyed immensely. Beware if you can’t handle spicy. I asked for sopaipillas (you have the option between that or a flour tortilla) and wasn’t impressed. It was stale, greasy, and smaller than expected. It would’ve been so much better if it was fresh from the fryer.\u003c/p>\n\u003cp>– Blue Corn Flat Enchilada ($13): Got this with ground beef. It was ok, but not great. It didn’t really have any bold, standout flavors or textures, but I was hungry and it did its job. The sides were pretty bland (zucchini, refried beans)– why couldn’t they pack as much of a flavor punch as the green chile stew?!\u003c/p>\n\u003cp>– 1/4 Rotisserie Chicken Dinner ($9): Received a leg/thigh, plus black beans, veggies (zucchini), rice and a shredded lettuce salad. The chicken was also only OK– moist but lacking in any flavor. I liked the rice that came with this dish more than the chicken.\u003c/p>\n\u003cp>I also got to try a small bite of the green chile burrito (again, meh. It was super cheesy, but I felt like it was just a “normal” burrito) and some of the green chile nachos. My companions were both satisfied with their choices, so I guess my one bite of each didn’t really do the dishes justice.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>OVERALL: Strange that I found the majority of the dishes bland. Maybe its because my taste buds were so enamored with the green chile stew that they snubbed all other flavors. Who knows. All I can say is wow, GCK, your green chile stew was AMAZING, and I’d definitely return for that. However, if the wait is 1+ hrs for a seat, I’d rather just relive my memory of the meal. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Ted:\u003c/strong> \"It is hard to describe how satisfying the stew is with its spicy hot chile flavor mixed with slow cooked Niman Ranch pork.\"\u003cbr />\r\n\u003cstrong>Michael:\u003c/strong> \"My Green Chile-Rubbed Half-Chicken was terrific. The sides were a mixed review at best.\"\u003cbr />\r\n\u003cstrong>Susanna:\u003c/strong> \"GREEN CHILE STEW: PHENOMENAL. Everything else was just average/meh.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Green Chile Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6643\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Green Chile Kitchen:\u003c/strong> Wednesday, March 14, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI had dinner at the Green Chile kitchen last night, and the restaurant completely solidified its status as my favorite place to eat. As a native New Mexican, I was so excited when this place first opened up. I was not sure how easy it would be to eat dinner there in the middle of the week, considering the parking can be tight in that neighborhood north of the panhandle. This was important because I was going to bring my three-year-old son with me, and I didn’t want us to spend unnecessary time in the car looking for parking\u003c/p>\n\u003cp>We drove from Noe Valley to the panhandle in about fifteen minutes. I parked right at the beginning of the Panhandle Park, there was plenty of parking available. I got out my son’s bike, helmet and rain gear. He was excited to bike around in the light rain. After ten minutes in the park we walked over to GCK. It took us ten minutes. It was very easy\u003c/p>\n\u003cp>We arrived at the restaurant ready for a warm meal. Fortunately that is GCK’s specialty. A friend called me on our way over and decided to meet us, but she was not there yet. It was 6pm, and the restaurant was not busy. It is an affordable and casual place with counter service. The ambiance is warm with wood details and artwork of the Virgin Mary, which is common in New Mexico. We found one of two booths available and seated ourselves. I looked over the menu for kids’ options and found a few choices, and then we got up to order from the counter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My son Salvador loves crispy tacos, so I ordered a Blue Corn Taco a la carte, and a bowl of rice, beans and cheese from the kid’s menu. For me I ordered a bowl of the Green Chile Stew with Pork, and decided to try the Sangria. When my friend arrived we decided to share the stew and order an entrée and then share that too. She walked to the counter and ordered the Carne Asada Dinner, an order of Sopaipillas (Native American fry bread that look like small pillows of dough), and a Pacifico beer. \u003c/p>\n\u003cp>They first brought out the Green Chile Stew and food for Sal. Sal loved his ground beef taco. My friend and I ate the stew and were instantly warmed with the spice and flavor. There was a small dollop of sour cream in the middle of the stew and a house made flour tortilla on the side. It is hard to describe how satisfying the stew is with its spicy hot chile flavor mixed with slow cooked Niman Ranch pork. It is a traditional as it gets. And on a cold rainy day it is exactly what I wanted. Then came the Carne Asada Plate, tender pork, slow roasted in red chile and spices, and served with a tortilla. The side of Sopaipillas was beautifully cooked. The Sopaipillas are great with a bit of honey and perfectly combine with the chile, meat, rice and beans.\u003c/p>\n\u003cp>I enjoyed my visit to The Green Chile Kitchen. It is a great choice for anyone who has an adventurous palate and loves spicy food. The green chiles are native to New Mexico and have more flavor than most of the chiles I have tried, and the heat is usually not unbearable. I am always happy after a meal at the Green Chile Kitchen. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Green Chile Kitchen:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere are so many great places to eat in San Francisco and so many great neighborhoods, that it is always a treat to get into the city. Although, the emergence of so many fantastic Oakland restaurants keep us local more often and the trek across the Bay is not quite as common. Many times we now pick SF restaurants based on the distance from a BART station, as well as the quality of the food. Green Chile Kitchen is in NOPA, so driving was required. As I was looking over the menu, the Southwestern cuisine looked quite interesting – chiles, tomatillos, blue corn tortillas – yummy. They’re espousing the use of local, organic ingredients sounded promising.\u003c/p>\n\u003cp>We headed out and the drive across the bridge was easy, and found a parking spot less than two blocks away – not bad in this neighborhood. We were going to be joined by two other “foodies” – one of whom is a chef by profession. A text from one of them earlier in the day: “I want one of everything on the menu.” So far, everything was going exceedingly well. \u003c/p>\n\u003cp>We walked past their sister restaurant “Chile Pies” on the way – maybe we will stop there for dessert afterwards. Getting to the restaurant, it was a nice corner location – lots of windows, so bright and sunny from the outside. The inside was very inviting. Brick red walls, hanging chiles, wood chandeliers, and chunky wood tables all helped to migrate your mind to New Mexico. \u003c/p>\n\u003cp>This restaurant is an order at the counter type of place, take your number and find a table. The prices are not expensive by any means, but at the price point, I’d rather have had a sit down and waiter service experience. It would have been more conducive to ordering a bottle of wine and getting your order in courses and not all at once. We dined at 5:30 on a Sunday evening, so the restaurant was abuzz with lots of happy families. Generally well behaved, but not sure why one set of parents were quite content letting their kids climb in and out of the open windows to the sidewalk outside. It was lively, and as my friend described the atmosphere at that time of night as a “Southwestern Chucky Cheese.” \u003c/p>\n\u003cp>I wanted to really get the experience of what the restaurant had to offer, so we ordered lots of food. There was a small line, but not the long lines described in some reviews of the restaurant. It was a quick process to order. I got a glass of Albariño from California. It was quite pleasant and a nice effort for this grape – hint of sweetness with some nice minerality that I hoped would play well with the chile and spices to come. I might have gotten a second glass, but when I looked over at the line later on, it had gotten longer and I did not feel like waiting in line while food got cold. Others stuck to beer to pair with the New Mexican fare.\u003c/p>\n\u003cp>First to arrive was the blue corn tortilla chips with four salsas. We all agreed that the Citrus Habanero was the best (it had good spice accented with sweetness), followed by the Tomatillo Avocado and the Roasted Tomato. No one really cared for the Pico de Gallo, the onion was a bit overpowering and the rest was bland. My cup of Green Chile Stew came next – really tasty – just the right amount of heat, with great flavor from the tomatillos and the pork was well cooked. But why had my partner’s cup of Pozole not arrived at the same time?\u003c/p>\n\u003cp>Then the entrees started to arrive. My Green Chile-Rubbed Half-Chicken was terrific. The skin was crispy and the rub really made it pop. The meat was moist and tender. The sides were a mixed review at best. The Calabacitas (zucchini, squash and corn) was nicely charred but needed seasoning. The pinto beans and rice were also highly under seasoned – we all agreed. The other entrees were: Blue Corn Enchiladas, Enchilada/Tamale Combo, and Chile Relleno Combo. I also ordered the Savory Stuffed Sopaipillas for the table. In general, the food was under seasoned again, a surprise as I was expecting a pop of flavor in every bite. Chile Relleno was a bit soggy with the green sauce and more satisfying than the red. Enchiladas were decent, and the Beef Sopaipillas were the most flavorful of the other entrees. Oh, still no Pozole though. I asked the server and he said, “Oh, I have been wondering where that was supposed to go.” The pozole arrived shortly thereafter, and this was a good dish. Nice flavor and textures. It was worth the wait.\u003c/p>\n\u003cp>I came in here really anticipating a great meal. While several dishes were very good, I did not leave feeling that I would rush back. If I were in the neighborhood, I might try one of the burritos, and the Green Chile Stew, Rotisserie Chicken, and Pozole were the stars for us that night. It had a nice atmosphere, but the counter service does not equate to making a great overall experience – as your table quickly fills up with all the courses at once. If they made it sit down, I would probably be more inclined to give it another try.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Green Chile Kitchen:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>GREEN CHILE STEW: PHENOMENAL. Everything else was just average/meh.\u003c/p>\n\u003cp>AMBIANCE: Casual rustic. There are communal tables as well as smaller group tables and seats along the edges of the room. Be prepared to WAIT for your table. Your best bet is to hover around tables that look close to finished and hope to snag seats before other people do. Try not to poach. GCK seems to attract large family groups with young children– so don’t be too offended by dirty table tops (although the staff does its best to clean everything off) and kids running around under your feet. It ended up getting pretty noisy while we were dining; so much so that it was difficult to hear someone speaking to me from across the table. \u003c/p>\n\u003cp>SERVICE: The girl at the register was really friendly and helpful. Otherwise no real service to speak of– you grab your own utensils and water. The busboys have hawk eyes and swoop on your plates as soon as they’re empty.\u003c/p>\n\u003cp>FOOD:\u003cbr>\n***Green Chile Stew ($9/16oz bowl): MMMM so hearty and delicious. Absolutely hit the spot from first spoonful to last slurp. There was quite a bit of heat, which I wasn’t prepared for, but enjoyed immensely. Beware if you can’t handle spicy. I asked for sopaipillas (you have the option between that or a flour tortilla) and wasn’t impressed. It was stale, greasy, and smaller than expected. It would’ve been so much better if it was fresh from the fryer.\u003c/p>\n\u003cp>– Blue Corn Flat Enchilada ($13): Got this with ground beef. It was ok, but not great. It didn’t really have any bold, standout flavors or textures, but I was hungry and it did its job. The sides were pretty bland (zucchini, refried beans)– why couldn’t they pack as much of a flavor punch as the green chile stew?!\u003c/p>\n\u003cp>– 1/4 Rotisserie Chicken Dinner ($9): Received a leg/thigh, plus black beans, veggies (zucchini), rice and a shredded lettuce salad. The chicken was also only OK– moist but lacking in any flavor. I liked the rice that came with this dish more than the chicken.\u003c/p>\n\u003cp>I also got to try a small bite of the green chile burrito (again, meh. It was super cheesy, but I felt like it was just a “normal” burrito) and some of the green chile nachos. My companions were both satisfied with their choices, so I guess my one bite of each didn’t really do the dishes justice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>OVERALL: Strange that I found the majority of the dishes bland. Maybe its because my taste buds were so enamored with the green chile stew that they snubbed all other flavors. Who knows. All I can say is wow, GCK, your green chile stew was AMAZING, and I’d definitely return for that. However, if the wait is 1+ hrs for a seat, I’d rather just relive my memory of the meal. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bay Wolf Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6647\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Friday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen we moved to Oakland from San Francisco almost 12 years ago, the restaurant scene was much more sparse and fragmented than it is today. The choices for fine dining were basically Chez Panisse, Oliveto, Garibaldi’s and Bay Wolf. Since our first trip there, we fell in love with the rustic atmosphere and quality of the food. Bay Wolf opened its doors more than 37 years ago only a few years after the venerable Chez Panisse. Its focus on quality local ingredients continues to this day.\u003c/p>\n\u003cp>Bay Wolf is in the Piedmont Avenue section of Oakland, which is abuzz with many shops and a variety of other restaurants that run the gamut of cuisines. When you arrive outside the restaurant, it is like arriving at someone’s home, as it is a converted Craftsman. Walking up a few steps, you enter the enclosed porch with tables on either side of the walkway. The interior is simple and rustic with a nice wood bar welcoming you to a clean and crisp interior. \u003c/p>\n\u003cp>The restaurant only serves beer and wine, so the four of us had a cocktail up the street at one of the other popular restaurants in this section of Oakland. I had requested to sit on the porch area, as I find it a more charming space to enjoy dinner. With the heat lamps and the enclosed area, it is always warm enough to dine al fresco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu changes monthly (with tweak during the month, depending on what is available locally). This month’s focus leaned toward Southern France and, as usual, decisions on what to have were quite difficult. The wine list has a focus on domestic choices as well as mostly offerings from France and Italy. The food is typically focused on the same regions – California, France, Italy and the Mediterranean. We enjoyed a Vermentino from Sardinia while we perused the menu. It was crisp as well as lush, with just a touch of minerality, really delicious. I knew it would pair well with any of the starter choices. \u003c/p>\n\u003cp>I decided to go with the grilled calamari. It was perfectly grilled and super tender. Accompanying this was a butternut squash-fennel tian that was deliciously seasoned. All was topped with a smoked pepper sauce that accented the dish with just the right amount of warmth and spice. This can be ordered as either an appetizer or entrée. My dining companions had equally tasty starters. Super light and flavorful gnocchi accented with spring peas and asparagus glistened with a beautiful crème sauce. An appetizer portion of the Lyonnaise sausage with French lentils was warm and comforting, my friend who ordered it thought it was perfect. Finally, the asparagus soup was bright with a lemon accent, and not as heavy with cream as you find at many other restaurants.\u003c/p>\n\u003cp>Onto the main courses. A 2008 Châteauneuf-du-Pape seemed to be a good choice for all of our entrée choices. Two dining companions had never had a CDP, so this was a chance to show off this wonderful wine region. While the menu changes monthly, there are a few staples – the Caesar Salad and Duck Liver Flan are regulars in the appetizer section of the menu, and some preparation of Liberty Ranch Duck is always an entrée choice. Loving duck, it is one of my regular entrée choices. Tonight’s version was Duck Bourguignon – a crispy skinned leg and breast braised in red wine sauce with bacon and beautiful shiitake and cremini mushroom caps. It was comfort food at its best. A dining companion’s Steelhead Salmon was beautifully seared and accented with a citrusy Tangerine Beurre Blanc. The other entrée choice was a thinly pounded Crispy Chicken Scaloppine accompanied with tangy Lemon Mashed Potatoes and an interesting Endive Slaw. \u003c/p>\n\u003cp>Onto dessert, as we still found some room for dessert. The Lemon Tart was zesty and accented with a creamy meringue. Next the Espresso Sundae with Tangerine Ice Cream. I generally don’t like espresso desserts, but this was really perfect. The espresso just played a perfect highlight in the background to the ice cream and chocolate.\u003c/p>\n\u003cp>Bay Wolf satisfies on so many levels – fresh ingredients, simple yet elegant preparations, and prices remain very reasonable for the quality. Oakland’s restaurant scene has exploded over the last ten years. New places continue to pop up weekly. While some of the new restaurants could be considered more “unique”, hipper, and have a higher buzz factor, we continue to be drawn to Bay Wolf more than any of the other choices. Walking into this lovely Craftsman, it is like walking into a best friend’s home. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Friday, March 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI wanted to love Bay Wolf, but it fell a bit flat for me.\u003c/p>\n\u003cp>AMBIANCE: Super cute and rustic. My dining partner and I chose to be seated on the outdoor patio, under the heat lamps. Crowd was quite eclectic– we were surrounded by older couples and groups (I’d say well into 50s-60s), but I saw a bunch of (hipster-ish) duos in their late 20s-30s on the other side of the deck. Tables are fairly close together, and as a result you can partake in all the intimate details of your neighbors’ conversations. We overheard topics that ran the gamut, including an uber-Republican group (older) who lamented that a potential Obama reelection would equal the end of the US (word for word: “If Obama gets reelected, the US will turn into Greece; it will be unsafe to go outside!.”) Seriously?!\u003c/p>\n\u003cp>SERVICE: SLOOOOW, but with a smile. Our server was really friendly, but man… our meal felt like it was crawling at a snail’s pace. I understand that they want to give patrons time to chitchat, but come on! We had to wait a while for everything (including water refills), which I didn’t expect at a place like this.\u003c/p>\n\u003cp>FOOD:\u003cbr>\n***Duck Liver Flan ($8.50): Quite the misnomer. I thought we were in for something super unique/new age-y, so imagine my surprise when a slab of duck pâté presented itself. I got over this pretty quickly, as this appetizer was delicious. The grilled Acme bread, pickled onions, and peppercorns studding the surface of the pâté really made the dish. The liver on its own had the usual slightly fishy/gamey undertones, but the sweet/sour/tartness of the onions, and the slight spice of the peppercorns enhanced the meaty flavor, and really cut through the richness of the liver. The crunchy bread, crispness of the onions and slight bite of the peppercorns added that extra sensory dimension of textural contrast to make each mouthful absolutely delightful.\u003c/p>\n\u003cp>– Duck Bourguignon ($22): You get a lot of duck in this dish– 2 sections of breast and a whole leg on top (which was very good). Unfortunately, the duck breast was poorly prepared IMO; it was slightly undercooked, lukewarm, and stringy/tough. The meat was also bland, and couldn’t even be helped by the additional flavors of the broth. Speaking of the broth, it had great depth of flavor– definitely the highlight of the dish… just not enough to rescue it completely.\u003cbr>\n– Ragout of Spring Lamb ($22.50): Portion size was smaller than I expected, and again, the meat was bland and slightly stringy/tough. The lamb was also quite gamey (at least to me), but tasted fine if you could manage a bite that contained a bit of everything on the plate. The best thing about this dish was the sauce. I sense a theme here!\u003cbr>\n– Strawberry Semifreddo ($8): A very nice, light way to end the meal. You get three scoops of strawberry semifreddo, and chock full of fresh strawberry bits. I could’ve done without the chocolate sauce on the bottom of the plate, but the meringue and pistachio pairings were quite nice.\u003c/p>\n\u003cp>OVERALL: I can see this being a neighborhood spot for Piedmontians; I think the prices are fairly reasonable for the area and for what you get. The only thing that really impressed me about Bay Wolf was the duck liver flan (and the sauces); I doubt I’ll be returning, especially since it’s pretty far for me to drive out to, but I wouldn’t be against it if someone suggested it for dinner. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Tuesday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy wife and I decided to spend the night before my birthday out with friends at a new restaurant. Neither of us had been to Bay Wolf in the Piedmont neighborhood of Oakland. It was our first time in Piedmont, and we were impressed by how pleasant it was to walk around the area. As we approached the restaurant I noticed that it was an old Victorian house with a newer structure in front that turned out to be a wraparound enclosed deck. As we walked up the entrance staircase we found ourselves in the middle of the deck facing the old front door to the Victorian house. The deck is filled with tables and heated with gas lamps. As we walked in the door, we were greeted immediately by the host. We were then seated back out on the deck, as were most people. It was a very nice space. The wood enclosed walls looked like they could open up to the outside on warmer nights.\u003c/p>\n\u003cp>We quickly ordered two cocktails: Lobo Beso, a pomegranate and sparkling wine drink, and I had a version of a lemon drop. Both drinks hit the spot. Our friends showed up and ordered wine and beer. The short menu had many great choices, and we had trouble deciding. The staff was very attentive and helpful during this process. At one point, I turned to look around to take in the room, and the host noticed me looking around and came over to see if the temperature was bothering me. \u003c/p>\n\u003cp>We decided to share all of the appetizers and all of the entrees. So we ordered the seared Tuna Bruchetta, the Shaved Asparagus Mushroom Salad, and the Grilled Calamari with Butternut Squash.\u003cbr>\nAll three appetizers were excellent. The seared tuna was on a slice of toasted bread topped with olives and was my favorite. I also really like the salad with lemon dressing that really complemented the Parmesan and asparagus. The calamari was grilled and uniquely paired with butternut squash, which turned out to be a great combination. \u003c/p>\n\u003cp>With the help of the staff, we ordered a wonderful bottle of Pinot from the Willamette Valley. Our entrees were the Liberty Ranch Duck Bourguignon with bacon, mushrooms, crouton and red wine sauce; the Potato Gnocchi with fava beans peas, green garlic and crème fraîche; and Ragout of Spring Lamb with fava beans and fried artichokes. The duck was served in a stew bowl with what looked and tasted like wild mushrooms, and it was very enjoyable. The Potato Gnocchi was served in a white sauce and it was warm and comforting. The lamb dinner was nice with a rich sauce. \u003c/p>\n\u003cp>We saved room for dessert but had trouble picking just two. We ordered two from the host who took our order. A few minutes later he returned with three desserts including the one we almost ordered as a complement of the house. The Chocolate Soufflé Cake with Crème Anglaise; Strawberry Semifreddo with Candied Pistachios; and the Espresso Sundae with Tangerine Ice Cream were all fantastic deserts. The sundae, served in a cup with tangerine ice cream topped with a warm chocolate espresso sauce, stood out as a highlight of the meal and a perfect way to end our special occasion\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the end it was a great experience that I will be happy to repeat in the near future. The whole experience was enjoyable. It is a beautiful restaurant that is upscale and artistic without being pretentious. The staff was enjoyable, attentive and cheerful. The food was excellent. I thought the appetizers and dessert were a bit more exciting then the entrees, which tended to feel more like comfort food. I liked the fact that they use mushrooms often, which are locally grown and abundant in that area. It was an expensive meal without being overpriced. The noise level was moderate to low, making for easy conversation. Bay Wolf is a great place for special occasions, large or small.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bay Wolf Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6647\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Friday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen we moved to Oakland from San Francisco almost 12 years ago, the restaurant scene was much more sparse and fragmented than it is today. The choices for fine dining were basically Chez Panisse, Oliveto, Garibaldi’s and Bay Wolf. Since our first trip there, we fell in love with the rustic atmosphere and quality of the food. Bay Wolf opened its doors more than 37 years ago only a few years after the venerable Chez Panisse. Its focus on quality local ingredients continues to this day.\u003c/p>\n\u003cp>Bay Wolf is in the Piedmont Avenue section of Oakland, which is abuzz with many shops and a variety of other restaurants that run the gamut of cuisines. When you arrive outside the restaurant, it is like arriving at someone’s home, as it is a converted Craftsman. Walking up a few steps, you enter the enclosed porch with tables on either side of the walkway. The interior is simple and rustic with a nice wood bar welcoming you to a clean and crisp interior. \u003c/p>\n\u003cp>The restaurant only serves beer and wine, so the four of us had a cocktail up the street at one of the other popular restaurants in this section of Oakland. I had requested to sit on the porch area, as I find it a more charming space to enjoy dinner. With the heat lamps and the enclosed area, it is always warm enough to dine al fresco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu changes monthly (with tweak during the month, depending on what is available locally). This month’s focus leaned toward Southern France and, as usual, decisions on what to have were quite difficult. The wine list has a focus on domestic choices as well as mostly offerings from France and Italy. The food is typically focused on the same regions – California, France, Italy and the Mediterranean. We enjoyed a Vermentino from Sardinia while we perused the menu. It was crisp as well as lush, with just a touch of minerality, really delicious. I knew it would pair well with any of the starter choices. \u003c/p>\n\u003cp>I decided to go with the grilled calamari. It was perfectly grilled and super tender. Accompanying this was a butternut squash-fennel tian that was deliciously seasoned. All was topped with a smoked pepper sauce that accented the dish with just the right amount of warmth and spice. This can be ordered as either an appetizer or entrée. My dining companions had equally tasty starters. Super light and flavorful gnocchi accented with spring peas and asparagus glistened with a beautiful crème sauce. An appetizer portion of the Lyonnaise sausage with French lentils was warm and comforting, my friend who ordered it thought it was perfect. Finally, the asparagus soup was bright with a lemon accent, and not as heavy with cream as you find at many other restaurants.\u003c/p>\n\u003cp>Onto the main courses. A 2008 Châteauneuf-du-Pape seemed to be a good choice for all of our entrée choices. Two dining companions had never had a CDP, so this was a chance to show off this wonderful wine region. While the menu changes monthly, there are a few staples – the Caesar Salad and Duck Liver Flan are regulars in the appetizer section of the menu, and some preparation of Liberty Ranch Duck is always an entrée choice. Loving duck, it is one of my regular entrée choices. Tonight’s version was Duck Bourguignon – a crispy skinned leg and breast braised in red wine sauce with bacon and beautiful shiitake and cremini mushroom caps. It was comfort food at its best. A dining companion’s Steelhead Salmon was beautifully seared and accented with a citrusy Tangerine Beurre Blanc. The other entrée choice was a thinly pounded Crispy Chicken Scaloppine accompanied with tangy Lemon Mashed Potatoes and an interesting Endive Slaw. \u003c/p>\n\u003cp>Onto dessert, as we still found some room for dessert. The Lemon Tart was zesty and accented with a creamy meringue. Next the Espresso Sundae with Tangerine Ice Cream. I generally don’t like espresso desserts, but this was really perfect. The espresso just played a perfect highlight in the background to the ice cream and chocolate.\u003c/p>\n\u003cp>Bay Wolf satisfies on so many levels – fresh ingredients, simple yet elegant preparations, and prices remain very reasonable for the quality. Oakland’s restaurant scene has exploded over the last ten years. New places continue to pop up weekly. While some of the new restaurants could be considered more “unique”, hipper, and have a higher buzz factor, we continue to be drawn to Bay Wolf more than any of the other choices. Walking into this lovely Craftsman, it is like walking into a best friend’s home. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Friday, March 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI wanted to love Bay Wolf, but it fell a bit flat for me.\u003c/p>\n\u003cp>AMBIANCE: Super cute and rustic. My dining partner and I chose to be seated on the outdoor patio, under the heat lamps. Crowd was quite eclectic– we were surrounded by older couples and groups (I’d say well into 50s-60s), but I saw a bunch of (hipster-ish) duos in their late 20s-30s on the other side of the deck. Tables are fairly close together, and as a result you can partake in all the intimate details of your neighbors’ conversations. We overheard topics that ran the gamut, including an uber-Republican group (older) who lamented that a potential Obama reelection would equal the end of the US (word for word: “If Obama gets reelected, the US will turn into Greece; it will be unsafe to go outside!.”) Seriously?!\u003c/p>\n\u003cp>SERVICE: SLOOOOW, but with a smile. Our server was really friendly, but man… our meal felt like it was crawling at a snail’s pace. I understand that they want to give patrons time to chitchat, but come on! We had to wait a while for everything (including water refills), which I didn’t expect at a place like this.\u003c/p>\n\u003cp>FOOD:\u003cbr>\n***Duck Liver Flan ($8.50): Quite the misnomer. I thought we were in for something super unique/new age-y, so imagine my surprise when a slab of duck pâté presented itself. I got over this pretty quickly, as this appetizer was delicious. The grilled Acme bread, pickled onions, and peppercorns studding the surface of the pâté really made the dish. The liver on its own had the usual slightly fishy/gamey undertones, but the sweet/sour/tartness of the onions, and the slight spice of the peppercorns enhanced the meaty flavor, and really cut through the richness of the liver. The crunchy bread, crispness of the onions and slight bite of the peppercorns added that extra sensory dimension of textural contrast to make each mouthful absolutely delightful.\u003c/p>\n\u003cp>– Duck Bourguignon ($22): You get a lot of duck in this dish– 2 sections of breast and a whole leg on top (which was very good). Unfortunately, the duck breast was poorly prepared IMO; it was slightly undercooked, lukewarm, and stringy/tough. The meat was also bland, and couldn’t even be helped by the additional flavors of the broth. Speaking of the broth, it had great depth of flavor– definitely the highlight of the dish… just not enough to rescue it completely.\u003cbr>\n– Ragout of Spring Lamb ($22.50): Portion size was smaller than I expected, and again, the meat was bland and slightly stringy/tough. The lamb was also quite gamey (at least to me), but tasted fine if you could manage a bite that contained a bit of everything on the plate. The best thing about this dish was the sauce. I sense a theme here!\u003cbr>\n– Strawberry Semifreddo ($8): A very nice, light way to end the meal. You get three scoops of strawberry semifreddo, and chock full of fresh strawberry bits. I could’ve done without the chocolate sauce on the bottom of the plate, but the meringue and pistachio pairings were quite nice.\u003c/p>\n\u003cp>OVERALL: I can see this being a neighborhood spot for Piedmontians; I think the prices are fairly reasonable for the area and for what you get. The only thing that really impressed me about Bay Wolf was the duck liver flan (and the sauces); I doubt I’ll be returning, especially since it’s pretty far for me to drive out to, but I wouldn’t be against it if someone suggested it for dinner. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Tuesday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy wife and I decided to spend the night before my birthday out with friends at a new restaurant. Neither of us had been to Bay Wolf in the Piedmont neighborhood of Oakland. It was our first time in Piedmont, and we were impressed by how pleasant it was to walk around the area. As we approached the restaurant I noticed that it was an old Victorian house with a newer structure in front that turned out to be a wraparound enclosed deck. As we walked up the entrance staircase we found ourselves in the middle of the deck facing the old front door to the Victorian house. The deck is filled with tables and heated with gas lamps. As we walked in the door, we were greeted immediately by the host. We were then seated back out on the deck, as were most people. It was a very nice space. The wood enclosed walls looked like they could open up to the outside on warmer nights.\u003c/p>\n\u003cp>We quickly ordered two cocktails: Lobo Beso, a pomegranate and sparkling wine drink, and I had a version of a lemon drop. Both drinks hit the spot. Our friends showed up and ordered wine and beer. The short menu had many great choices, and we had trouble deciding. The staff was very attentive and helpful during this process. At one point, I turned to look around to take in the room, and the host noticed me looking around and came over to see if the temperature was bothering me. \u003c/p>\n\u003cp>We decided to share all of the appetizers and all of the entrees. So we ordered the seared Tuna Bruchetta, the Shaved Asparagus Mushroom Salad, and the Grilled Calamari with Butternut Squash.\u003cbr>\nAll three appetizers were excellent. The seared tuna was on a slice of toasted bread topped with olives and was my favorite. I also really like the salad with lemon dressing that really complemented the Parmesan and asparagus. The calamari was grilled and uniquely paired with butternut squash, which turned out to be a great combination. \u003c/p>\n\u003cp>With the help of the staff, we ordered a wonderful bottle of Pinot from the Willamette Valley. Our entrees were the Liberty Ranch Duck Bourguignon with bacon, mushrooms, crouton and red wine sauce; the Potato Gnocchi with fava beans peas, green garlic and crème fraîche; and Ragout of Spring Lamb with fava beans and fried artichokes. The duck was served in a stew bowl with what looked and tasted like wild mushrooms, and it was very enjoyable. The Potato Gnocchi was served in a white sauce and it was warm and comforting. The lamb dinner was nice with a rich sauce. \u003c/p>\n\u003cp>We saved room for dessert but had trouble picking just two. We ordered two from the host who took our order. A few minutes later he returned with three desserts including the one we almost ordered as a complement of the house. The Chocolate Soufflé Cake with Crème Anglaise; Strawberry Semifreddo with Candied Pistachios; and the Espresso Sundae with Tangerine Ice Cream were all fantastic deserts. The sundae, served in a cup with tangerine ice cream topped with a warm chocolate espresso sauce, stood out as a highlight of the meal and a perfect way to end our special occasion\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the end it was a great experience that I will be happy to repeat in the near future. The whole experience was enjoyable. It is a beautiful restaurant that is upscale and artistic without being pretentious. The staff was enjoyable, attentive and cheerful. The food was excellent. I thought the appetizers and dessert were a bit more exciting then the entrees, which tended to feel more like comfort food. I liked the fact that they use mushrooms often, which are locally grown and abundant in that area. It was an expensive meal without being overpriced. The noise level was moderate to low, making for easy conversation. Bay Wolf is a great place for special occasions, large or small.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Gamine: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6495\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6486\">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/cp701iPod.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/40/2012/04/corinne-roberts125x125.jpg\" alt=\"Corinne Roberts\" title=\"Corinne Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corinne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Reviewed Gamine:\u003c/strong> Friday, February 17, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBurger, burger, burger. Gamine’s burger is what keeps me going back time after time. The restaurant’s cozy, charming interior, and authentic French service staff only add to the delightful experience. While I’ve been there numerous times, each time I walk through Gamine’s doors I still feel like I step outside the city and into a Parisian cafe. The low lighting and small dining room creates a cozy ambiance; an environment where one wants to linger for hours as the French are famous for doing. \u003c/p>\n\u003cp>My companion and I arrived reservation-less, but were seated immediately at a corner table next to the window overlooking Union Street. Our server – French accent and all – greeted us promptly and took our appetizer order (Baked Cambozola). The Cambozola is a warm, oozy cheese mixture that comes with Crostini and a roasted head of garlic. While the Cambozola is a blend of several cheeses, the pieces of Gorgonzola really stood out. The dish is decadent and comforting; if I weren’t in a public place, I would have tried to lick the sides of the bowl it comes with.\u003c/p>\n\u003cp>We each had the French Onion soup next. As a good French Onion soup should be, the layers of cheese and bread were piping hot and perfectly flavored. The cheese was oozy on the inside and crispy around the bowl’s edges. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The main star of the show came out next: the burger. I believe my life’s calling is to find the world’s best burger, and I do believe Gamine’s competes for that title. Traditional, it is not. The burger patty comes in a chewy Ciabatta roll. I am often skeptical of non-standard burger buns, but this roll is lovely on its own while still giving the meat an opportunity to shine. As passionate as I am about the roll, the meat is also unforgettable. It’s juicy and tender; it’s flavored in a way that almost reminds me of sausage. The thick slice of brie completes the experience. The warmth of the burger melts the cheese, so that it covers every inch of the beef patty. There are so many components to the perfect burger, and Gamine nails every single one.\u003c/p>\n\u003cp>Our server paced each of our courses perfectly so that we felt taken care of but never rushed. He also made great wine recommendations (we each had a white wine followed by a Pinot Noir he recommended to us). Gamine should be an option for every scenario: first date, old friends, brunch, children friendly. Gamine is one of those rare finds that impresses on all fronts – service, ambiance, and, of course, FOOD!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/linda-carucci125x125.jpg\" alt=\"Linda Carucci\" title=\"Linda Carucci\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cooking Teacher and Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bellanico Restaurant and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Gamine:\u003c/strong> Wednesday, February 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHospitality is the long suit at Gamine. We were greeted warmly as we arrived (shortly after the bistro opened) and our waiter met us at the door and shook our hands as we departed. In the hour or so in between, I feel as if we hit Gamine on an off night. And as we drove home over the Bay Bridge, the more we discussed our dinner there, the more disappointed I felt.\u003c/p>\n\u003cp>Dinner started well with exemplary Onion Soup ($7.50) and Smoked Duck, Poached Egg and Frisée Salad ($12). Delighted to see five bottles of rosé on the wines list (especially in February), I ordered the one that was available by the glass, Angel Rosé ($10). It was the perfect foil for both my Onion Soup and Mussels Marinière ($15). My husband’s Arnold Palmer ($3.50) was fine. \u003c/p>\n\u003cp>With more than a couple of other French bistros on the street, I figured this one must be special since someone recommended it to be featured on \u003cem>Check, Please! Bay Area\u003c/em>. I suppose my high expectations carried over to the baguette. When bread and butter came to the table soon after we ordered, I had a sinking feeling that the quality of the bread foreshadowed what was to come. Hoping for the characteristic crackle-y crust and flavorful crumb of the artisan baguettes across the City, I found this one lacking in both. \u003c/p>\n\u003cp>Our appetizers came out quickly. I was particularly happy that the Onion Soup portion wasn’t huge and that while the cheese on top was copious and perfectly melted, it wasn’t so hot as to burn the roof of my mouth. The soup was terrific, and I’d recommend it. My husband enjoyed the Frisée Salad and I was impressed with the level of acid in the vinaigrette, which is of pivotal importance given the rich ingredients in this bistro classic. \u003c/p>\n\u003cp>It was a bit off-putting that when our otherwise terrific waiter told us about the scallops special that night, he didn’t mention the price. We forgot to ask. My husband ordered it anyway. No matter the price, we were both surprised when this special entree arrived with just three scallops. They were seared and seasoned perfectly and the accompanying mashed potato-carrot puree was arranged in carefully crafted quenelle shapes. The advertised vanilla bean beurre blanc was a mere garnish that decorated the plate. \u003c/p>\n\u003cp>Hopeful as our waiter approached the table with my Mussels Mariniere in a cast iron crock, mussels heaped generously, I was immediately struck by the smell of sharp, raw garlic, and was put off to see that the cook had tossed about a tablespoon of it as a garnish on top of my mussels. A generous portion of French fries ($5) that I ordered as a side dish came to the table in a gratin dish with a side of mayonnaise. The fries were very pale in color, although they were hot. Many of them were al dente (some were even a bit raw-hard) in the center and I began to wonder if these had been taken by mistake from a pile of blanched fries before they’d been re-fried. They were tasty and we ate every single one, but they were all flaccid, bearing none of the characteristic browning or crunch you expect from French fries. To add insult to injury, the mayonnaise tasted flabby—all fat and no acid. It needed a shot of lemon or mustard to liven it up. The mussels were cooked perfectly, although there were two or three that never opened and one whose shell was so mangled I didn’t bother to struggle with it. The broth was tasty, and there was enough to share with my husband who finished the small portion of scallops long before I finished the mussels. He made a satisfying soup of that broth and the remaining baguette.\u003c/p>\n\u003cp>The menu is printed on the placemat so I’d seen right away that Gamine features some classic French bistro desserts. I looked forward to—and ordered—Chocolate Mousse ($8.50) and my husband ordered Tarte Tatin ($8). Double disappointment. The mousse came in a tall parfait glass and was garnished with whipped cream and a sweet crumb topping I couldn’t figure out. The topping did a good job of distracting my palate from the texture of the mousse itself. I was longing for rich, dense, dark chocolate mousse. Instead I got a fluffy, light, airy dessert that tasted more of the crumb topping than chocolate. I wouldn’t have objected to a mousse made with milk chocolate, but I did regret that this mousse had so little chocolate flavor. \u003c/p>\n\u003cp>The Tarte Tatin was cloyingly sweet, as if it had been made with honey. It was so overcooked that the apples disintegrated, yet the puff pastry at the edge was underbaked and gummy in places. \u003c/p>\n\u003cp>I hasten to add that throughout the meal our waiter was attentive and pleasant. We both loved him. We did finish everything on our plates (those three scallops didn’t take long to eat), but I kept thinking that if I weren’t there incognito for \u003cem>Check, Please!\u003c/em> I would have been more forthcoming about my disappointment when the waiter checked in with us. When the bill came and we discovered that the scallops special was $24 (higher than anything else on the menu), the bad taste in our mouth was reinforced. When a weeknight dinner for two at a casual, 22-seat bistro (where the dishwashing station is visible from the dining room) adds up to $120 including tip, it had better satisfy on more levels than just service. Unless I’m dying for a good bowl of onion soup, and the other bistros on Union Street are closed, I’m not sure I’ll go back to Gamine. \u003c/p>\n\u003cp>P.S. Two days after eating there, I saw a friend I hadn’t seen in more than a year who lives in the neighborhood. She told me Gamine is one of her regular hangouts and that she loves the food and wine there. She agreed that she’s been disappointed in the Tarte Tatin, too, but was incredulous when I mentioned the fries, the mayonnaise, the raw garlic garnish on the mussels, and the paltry portion—and price—of the scallops special. I guess my instincts were correct: We must have hit Gamine on an off night. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/jeremy-carnam125x1251.jpg\" alt=\"Jeremy Carnam\" title=\"Jeremy Carnam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Renewable Energy Forecaster\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Davey Jones Deli\u003cbr>\n\u003cstrong>Reviewed Gamine:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nGamine is a wonderful little French Bistro that brings big flavors and an even larger value. My excuse was that I had never heard of this place. What’s yours? Well, if you are reading this then you will need to come up with something new, because this place is highly recommended! Yes, San Francisco offers something like 5,000 restaurants and no, I have not been to all of them but in 10 years I have had a few memorable meals, and Gamine is, deservedly, on the short list. \u003c/p>\n\u003cp>The first thing I noticed when I walked in was that a party of 16 took up, literally, the entire left side restaurant. Luckily, I spotted a free table and was seated immediately. Even with such a large party to deal with, the waiter immediately brought water and a menu and, better yet, I had a beautiful glass of Sancerre ordered and in hand in under 3 minutes. To be honest, I have no idea what Sancerre is. In fact, the only thing I know is that if you are adding ice cubes to white wine to improve the drinkability, then you might have a problem and/or the wines not that good. Regardless, the waiter chose a glass of French white wine (from Sancerre –turns out it is a region known for Sauvignon Blanc), and it was an excellent choice off of a list that seemed well organized and covered a variety of French and Californian selections.\u003c/p>\n\u003cp>For the rest of the meal, the waiter was spot-on, funny, and made me feel at home. While I can pour myself a healthy glass of wine (yes, I skip the ice cubes, and no, I don’t judge) and can cook a decent meal, the food was well above my station. I started with the French onion soup. It was excellent, had great flavor, and was topped with a delicious amount of cheese. If you like onions or soup or having a warm belly, then I highly recommend getting an order. It is well worth it. I moved on the Mussels Catalane (in a white wine sauce with a spicy lamb sausage) with a side of French fries, while my friend had the grilled salmon with leak fondue. I totally got burned here. Don’t get me wrong, I love mussels and fries and both were perfectly prepared. And the serving size was incredible. I was starving and could not come close to finishing. Unfortunately, as good as the mussels are, the salmon was absolutely amazing. Thankfully, my date took pity on me and we shared. Salmon is one of those dishes I grew up on and rarely order out. Don’t do that here. The salmon was cooked a perfect medium rare, tasted amazingly fresh, and it was delicate and exceptional. Personally, I find a delicate piece of salmon hard to come by. Far too often it’s overcooked and/or served as a 2” filet; perfect for a rib eye but, in my mind, less so for salmon. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The rest of the menu looked great, but I was stuffed after 3 dishes and couldn’t order dessert. But I am looking forward to finding out soon. My only advice is to share the mussels as an appetizer and then move on to a soup and/or entrée. \u003c/p>\n\n",
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"excerpt": "\u003cstrong> Corinne:\u003c/strong> \"Burger, burger, burger. Gamine's burger is what keeps me going back time after time.\"\u003cbr />\r\n\u003cstrong>Linda:\u003c/strong> \"Unless I’m dying for a good bowl of onion soup, and the other bistros on Union Street are closed, I’m not sure I’ll go back to Gamine.\"\u003cbr />\r\n\u003cstrong>Jeremy:\u003c/strong> \"Unfortunately, as good as the mussels are, the salmon was absolutely amazing.\"",
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"description": " Corinne: "Burger, burger, burger. Gamine's burger is what keeps me going back time after time."\r\nLinda: "Unless I’m dying for a good bowl of onion soup, and the other bistros on Union Street are closed, I’m not sure I’ll go back to Gamine."\r\nJeremy: "Unfortunately, as good as the mussels are, the salmon was absolutely amazing."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Gamine: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6495\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6486\">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/cp701iPod.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/40/2012/04/corinne-roberts125x125.jpg\" alt=\"Corinne Roberts\" title=\"Corinne Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corinne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Reviewed Gamine:\u003c/strong> Friday, February 17, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBurger, burger, burger. Gamine’s burger is what keeps me going back time after time. The restaurant’s cozy, charming interior, and authentic French service staff only add to the delightful experience. While I’ve been there numerous times, each time I walk through Gamine’s doors I still feel like I step outside the city and into a Parisian cafe. The low lighting and small dining room creates a cozy ambiance; an environment where one wants to linger for hours as the French are famous for doing. \u003c/p>\n\u003cp>My companion and I arrived reservation-less, but were seated immediately at a corner table next to the window overlooking Union Street. Our server – French accent and all – greeted us promptly and took our appetizer order (Baked Cambozola). The Cambozola is a warm, oozy cheese mixture that comes with Crostini and a roasted head of garlic. While the Cambozola is a blend of several cheeses, the pieces of Gorgonzola really stood out. The dish is decadent and comforting; if I weren’t in a public place, I would have tried to lick the sides of the bowl it comes with.\u003c/p>\n\u003cp>We each had the French Onion soup next. As a good French Onion soup should be, the layers of cheese and bread were piping hot and perfectly flavored. The cheese was oozy on the inside and crispy around the bowl’s edges. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The main star of the show came out next: the burger. I believe my life’s calling is to find the world’s best burger, and I do believe Gamine’s competes for that title. Traditional, it is not. The burger patty comes in a chewy Ciabatta roll. I am often skeptical of non-standard burger buns, but this roll is lovely on its own while still giving the meat an opportunity to shine. As passionate as I am about the roll, the meat is also unforgettable. It’s juicy and tender; it’s flavored in a way that almost reminds me of sausage. The thick slice of brie completes the experience. The warmth of the burger melts the cheese, so that it covers every inch of the beef patty. There are so many components to the perfect burger, and Gamine nails every single one.\u003c/p>\n\u003cp>Our server paced each of our courses perfectly so that we felt taken care of but never rushed. He also made great wine recommendations (we each had a white wine followed by a Pinot Noir he recommended to us). Gamine should be an option for every scenario: first date, old friends, brunch, children friendly. Gamine is one of those rare finds that impresses on all fronts – service, ambiance, and, of course, FOOD!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/linda-carucci125x125.jpg\" alt=\"Linda Carucci\" title=\"Linda Carucci\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cooking Teacher and Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bellanico Restaurant and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Gamine:\u003c/strong> Wednesday, February 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHospitality is the long suit at Gamine. We were greeted warmly as we arrived (shortly after the bistro opened) and our waiter met us at the door and shook our hands as we departed. In the hour or so in between, I feel as if we hit Gamine on an off night. And as we drove home over the Bay Bridge, the more we discussed our dinner there, the more disappointed I felt.\u003c/p>\n\u003cp>Dinner started well with exemplary Onion Soup ($7.50) and Smoked Duck, Poached Egg and Frisée Salad ($12). Delighted to see five bottles of rosé on the wines list (especially in February), I ordered the one that was available by the glass, Angel Rosé ($10). It was the perfect foil for both my Onion Soup and Mussels Marinière ($15). My husband’s Arnold Palmer ($3.50) was fine. \u003c/p>\n\u003cp>With more than a couple of other French bistros on the street, I figured this one must be special since someone recommended it to be featured on \u003cem>Check, Please! Bay Area\u003c/em>. I suppose my high expectations carried over to the baguette. When bread and butter came to the table soon after we ordered, I had a sinking feeling that the quality of the bread foreshadowed what was to come. Hoping for the characteristic crackle-y crust and flavorful crumb of the artisan baguettes across the City, I found this one lacking in both. \u003c/p>\n\u003cp>Our appetizers came out quickly. I was particularly happy that the Onion Soup portion wasn’t huge and that while the cheese on top was copious and perfectly melted, it wasn’t so hot as to burn the roof of my mouth. The soup was terrific, and I’d recommend it. My husband enjoyed the Frisée Salad and I was impressed with the level of acid in the vinaigrette, which is of pivotal importance given the rich ingredients in this bistro classic. \u003c/p>\n\u003cp>It was a bit off-putting that when our otherwise terrific waiter told us about the scallops special that night, he didn’t mention the price. We forgot to ask. My husband ordered it anyway. No matter the price, we were both surprised when this special entree arrived with just three scallops. They were seared and seasoned perfectly and the accompanying mashed potato-carrot puree was arranged in carefully crafted quenelle shapes. The advertised vanilla bean beurre blanc was a mere garnish that decorated the plate. \u003c/p>\n\u003cp>Hopeful as our waiter approached the table with my Mussels Mariniere in a cast iron crock, mussels heaped generously, I was immediately struck by the smell of sharp, raw garlic, and was put off to see that the cook had tossed about a tablespoon of it as a garnish on top of my mussels. A generous portion of French fries ($5) that I ordered as a side dish came to the table in a gratin dish with a side of mayonnaise. The fries were very pale in color, although they were hot. Many of them were al dente (some were even a bit raw-hard) in the center and I began to wonder if these had been taken by mistake from a pile of blanched fries before they’d been re-fried. They were tasty and we ate every single one, but they were all flaccid, bearing none of the characteristic browning or crunch you expect from French fries. To add insult to injury, the mayonnaise tasted flabby—all fat and no acid. It needed a shot of lemon or mustard to liven it up. The mussels were cooked perfectly, although there were two or three that never opened and one whose shell was so mangled I didn’t bother to struggle with it. The broth was tasty, and there was enough to share with my husband who finished the small portion of scallops long before I finished the mussels. He made a satisfying soup of that broth and the remaining baguette.\u003c/p>\n\u003cp>The menu is printed on the placemat so I’d seen right away that Gamine features some classic French bistro desserts. I looked forward to—and ordered—Chocolate Mousse ($8.50) and my husband ordered Tarte Tatin ($8). Double disappointment. The mousse came in a tall parfait glass and was garnished with whipped cream and a sweet crumb topping I couldn’t figure out. The topping did a good job of distracting my palate from the texture of the mousse itself. I was longing for rich, dense, dark chocolate mousse. Instead I got a fluffy, light, airy dessert that tasted more of the crumb topping than chocolate. I wouldn’t have objected to a mousse made with milk chocolate, but I did regret that this mousse had so little chocolate flavor. \u003c/p>\n\u003cp>The Tarte Tatin was cloyingly sweet, as if it had been made with honey. It was so overcooked that the apples disintegrated, yet the puff pastry at the edge was underbaked and gummy in places. \u003c/p>\n\u003cp>I hasten to add that throughout the meal our waiter was attentive and pleasant. We both loved him. We did finish everything on our plates (those three scallops didn’t take long to eat), but I kept thinking that if I weren’t there incognito for \u003cem>Check, Please!\u003c/em> I would have been more forthcoming about my disappointment when the waiter checked in with us. When the bill came and we discovered that the scallops special was $24 (higher than anything else on the menu), the bad taste in our mouth was reinforced. When a weeknight dinner for two at a casual, 22-seat bistro (where the dishwashing station is visible from the dining room) adds up to $120 including tip, it had better satisfy on more levels than just service. Unless I’m dying for a good bowl of onion soup, and the other bistros on Union Street are closed, I’m not sure I’ll go back to Gamine. \u003c/p>\n\u003cp>P.S. Two days after eating there, I saw a friend I hadn’t seen in more than a year who lives in the neighborhood. She told me Gamine is one of her regular hangouts and that she loves the food and wine there. She agreed that she’s been disappointed in the Tarte Tatin, too, but was incredulous when I mentioned the fries, the mayonnaise, the raw garlic garnish on the mussels, and the paltry portion—and price—of the scallops special. I guess my instincts were correct: We must have hit Gamine on an off night. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/jeremy-carnam125x1251.jpg\" alt=\"Jeremy Carnam\" title=\"Jeremy Carnam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Renewable Energy Forecaster\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Davey Jones Deli\u003cbr>\n\u003cstrong>Reviewed Gamine:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nGamine is a wonderful little French Bistro that brings big flavors and an even larger value. My excuse was that I had never heard of this place. What’s yours? Well, if you are reading this then you will need to come up with something new, because this place is highly recommended! Yes, San Francisco offers something like 5,000 restaurants and no, I have not been to all of them but in 10 years I have had a few memorable meals, and Gamine is, deservedly, on the short list. \u003c/p>\n\u003cp>The first thing I noticed when I walked in was that a party of 16 took up, literally, the entire left side restaurant. Luckily, I spotted a free table and was seated immediately. Even with such a large party to deal with, the waiter immediately brought water and a menu and, better yet, I had a beautiful glass of Sancerre ordered and in hand in under 3 minutes. To be honest, I have no idea what Sancerre is. In fact, the only thing I know is that if you are adding ice cubes to white wine to improve the drinkability, then you might have a problem and/or the wines not that good. Regardless, the waiter chose a glass of French white wine (from Sancerre –turns out it is a region known for Sauvignon Blanc), and it was an excellent choice off of a list that seemed well organized and covered a variety of French and Californian selections.\u003c/p>\n\u003cp>For the rest of the meal, the waiter was spot-on, funny, and made me feel at home. While I can pour myself a healthy glass of wine (yes, I skip the ice cubes, and no, I don’t judge) and can cook a decent meal, the food was well above my station. I started with the French onion soup. It was excellent, had great flavor, and was topped with a delicious amount of cheese. If you like onions or soup or having a warm belly, then I highly recommend getting an order. It is well worth it. I moved on the Mussels Catalane (in a white wine sauce with a spicy lamb sausage) with a side of French fries, while my friend had the grilled salmon with leak fondue. I totally got burned here. Don’t get me wrong, I love mussels and fries and both were perfectly prepared. And the serving size was incredible. I was starving and could not come close to finishing. Unfortunately, as good as the mussels are, the salmon was absolutely amazing. Thankfully, my date took pity on me and we shared. Salmon is one of those dishes I grew up on and rarely order out. Don’t do that here. The salmon was cooked a perfect medium rare, tasted amazingly fresh, and it was delicate and exceptional. Personally, I find a delicate piece of salmon hard to come by. Far too often it’s overcooked and/or served as a 2” filet; perfect for a rib eye but, in my mind, less so for salmon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Bellanico Restaurant and Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6506\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6486\">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/cp701iPod.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/40/2012/04/linda-carucci125x125.jpg\" alt=\"Linda Carucci\" title=\"Linda Carucci\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cooking Teacher and Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bellanico Restaurant and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Bellanico Restaurant and Wine Bar:\u003c/strong> Saturday, February 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Bellanico! As regular customers since the place opened almost three years ago, my husband and I have never been disappointed with a meal at Bellanico. We’ve introduced at least 35 friends to our neighborhood favorite and everyone comes away with the same feeling: This is some of the Bay Area’s most reasonably priced, well prepared, rustic Italian food to be found in a casual setting. And all of this comes with a big dividend: You don’t have to strain to hear the conversation at your table.\u003c/p>\n\u003cp>Located in a small commercial zone in Oakland’s residential Glenview district, Bellanico is a big hit with the locals. The husband and wife team of Chris Shepherd and Elizabeth Frumusa are hands-on owners who divide their time between Bellanico and their other more established gem, Aperto, in San Francisco. Bellanico is named after their two children, Gabriella and Nicoletta. \u003c/p>\n\u003cp>The vibe is relaxed, yet attentive, and service strikes the perfect balance of professional and friendly. All the staff seem genuinely pleased to serve you. The dining room is small enough that your waiter is never out of view, and Chris or Elizabeth is often there to keep things running smoothly in the dining room. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Jonathan Luce deserves high praise for creating and consistently delivering a compelling rustic California-Italian menu that changes frequently. Fortunately, there are several iconic Bellanico dishes that stay on the menu year-round including my favorite, Malfatti. These tender orbs of Swiss chard and ricotta, like gnudi on steroids, are gently poached and topped with sage brown butter and freshly grated Grana Padano. As with several of the other house-made pastas, you can order Malfatti in either a small or larger portion. Casunzei is another of my favorite Bellanico pastas. These beet-and-ricotta-filled ravioli are topped with poppy seeds and butter sauce. If I knew I could eat one of these two pasta dishes everyday, I’d swear off meat and commit to vegetarianism.\u003c/p>\n\u003cp>There’s something for everyone at Bellanico. What sets this place apart from other Bay Area rustic Italian restaurants is the uniqueness of its menu. While Bellanico regularly offers a version of Pasta Bolognese, the pasta shape varies, as does the ragu—sometimes it’s made with beef and other times with lamb or pork. Also, as with the pastas mentioned earlier, it’s not uncommon to find something on Bellanico’s menu that I’ve not seen on a menu outside of Italy. \u003c/p>\n\u003cp>I particularly enjoy their fish dishes and I appreciate their gentle touch with yellowtail. (When you order this, the waiter mentions that the chef likes to cook it rare and asks if that would be okay. They deliver on their promise of rare fish, revealing its impeccable freshness.) The trout here is the best I’ve ever had in a restaurant, and I love the way the chef pairs it with the classic Sardinian combination of fregola and clams, along with the distinctive addition of braised Brussels sprouts and radishes. \u003c/p>\n\u003cp>Bellanico is also open for weekday lunch and weekend brunch. The duck confit hash with poached eggs, fingerling potatoes, and buttered Italian toast is my brunch favorite. At lunch or brunch, as at dinner, you’ll find a great dessert menu, featuring the not-to-be-missed Laura Chenel Goat Cheese Cheesecake, an ethereal square covered on all surfaces with shards of pistachio brittle. The honey-pine nut tart is exceptional, too—not too sweet, with a perfectly baked crust. \u003c/p>\n\u003cp>It’s not unusual to see families celebrating special occasions at Bellanico, and the menu offers a nod to younger diners with a dish called Bambino, organic pasta for kids with tomato, butter or cream sauce for $5. \u003c/p>\n\u003cp>But make no mistake: This is an adult restaurant with a well-curated, reasonably priced wine list. I love their Wine Flights menu featuring three clearly labeled 3-ounce pours brought to the table at the same time, always at a reasonable price. My current favorite is the Progressive flight, which features a red and two whites, Lambrusco, Lugana and Grechetto, for $13.50. \u003c/p>\n\u003cp>Bellanico offers a four-course, fixed price menu for the bargain price of $30 at dinner or $20 at lunch. These tasting menus change every week or so. Optional wine pairings by the glass are suggested for each item on the fixed price menus, as well as on the a la carte menus.\u003c/p>\n\u003cp>Weather permitting, there are several tables on the sidewalk in front, with a heated enclosure and blankets available, should the weather dictate. In conjunction with three other restaurants in the same Glenview block, Bellanico offers valet parking on Thursday, Friday, and Saturday nights. Otherwise, street parking isn’t too difficult. Reservations can be made online or by phone for brunch, lunch, and dinner.\u003c/p>\n\u003cp>Even after nearly three years as a steady customer, I keep discovering new reasons to call Bellanico my favorite restaurant. Don’t miss this neighborhood gem—it’s well worth a trip across any Bay Area bridge. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/jeremy-carnam125x1251.jpg\" alt=\"Jeremy Carnam\" title=\"Jeremy Carnam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Renewable Energy Forecaster\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Davey Jones Deli\u003cbr>\n\u003cstrong>Reviewed Bellanico Restaurant and Wine Bar:\u003c/strong> Sunday, February 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere is a lot to like about Bellanico Restaurant. For starters, when you actually commit to leaving San Francisco, Oakland is not as far as it seems. Once you arrive, the restaurant is inviting and relaxing. The service was excellent, finding that ideal space between being attentive without feeling intrusive. \u003c/p>\n\u003cp>Another big selling point is the prix fixe menu, which changes weekly. I thought this was a great idea and wished that more restaurants followed suit. Especially, the dinner tasting menu consisting of 4 courses for $30: an amazing value! Add that to the fact that the “tasting” menu courses were either full-sized or could easily pass as full-sized, still you are sitting in front of a lot of food at a very reasonable price. \u003c/p>\n\u003cp>Additionally, the wine list was extensive, easy to navigate, and featured sustainable, organic, and biodynamic wines primarily from California and Italy. \u003c/p>\n\u003cp>My favorite dishes of the evening included the small hand-pulled burrata for appetizers, and the roasted duck for my entrée. The burrata was incredibly fresh and the candied walnuts and oil-cured olives nicely complemented the cheese. The duck was served two ways; with a leg confit and a roasted breast. The sliced breast was cooked perfectly and had a wonderful flavor. The leg had an amazing golden crust and a wonderful texture. Although I found the leg confit to be too salty, overall the dish had a lot of flavor and really did work. \u003c/p>\n\u003cp>Unfortunately, I found the rest of the meal frustrating because I really wanted to like everything, and for the most part everything was good, but nothing really stood out. It seemed like all of the ideas and ingredients and presentation was there, but for whatever reason the flavors seemed slightly muted. Maybe I was asking for too much, or maybe it was just an off night, but Bellanico didn’t meet my expectations. Yet, in its own way, Bellanico still offers great value and some nice red wines. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/corinne-roberts125x125.jpg\" alt=\"Corinne Roberts\" title=\"Corinne Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corinne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Reviewed Bellanico Restaurant and Wine Bar:\u003c/strong> Saturday, March 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was really excited to venture out of my San Francisco comfort zone to try a new spot in the East Bay. I have never been to this part of Oakland and, while small, I found it to be quite charming with several appealing restaurants. I was even more thrilled to see a four-course, prix fixe menu with optional wine pairings (I don’t really understand the “optional” part; to me wine pairings are mandatory). My companion chose to order the same number of items, but off the general menu (also with wine). I realized this could become fairly complicated for the server to manage, and I was right. While I felt we were incredibly patient and forgiving, the clumsy service did overshadow the good food and lively ambiance. In all, I didn’t feel I got a “wine pairing” experience, while one of my guest’s dishes never appeared.\u003c/p>\n\u003cp>The interior is fun and lively with an appealing wine bar for a pre- or post-meal beverage. I immediately noticed that my friend and I were the only representatives from the 25-39 age group. Everyone was my parents’ age or in high school. That was my first hint we had left San Francisco.\u003c/p>\n\u003cp>I struggled to understand the options on the tasting menu (one needs to be fluent in Italian to understand it, as there are no translations) and had to ask our server go through each option with me. Authentic: yes; practical: no. Once I understood my options (there are four courses, two choices for each). I also added the suggested wine pairing with each course. At $30 for four courses (plus about $15 for wine), this is an excellent value.\u003c/p>\n\u003cp>My first course – the arancini – came out. They looked like two large tater tots; crispy — deep fried, breaded goodness. However, my wine pairing was nowhere in sight (neither was my guest’s first course). After a few torturous minutes of waiting, I dug in sans wine. The arancini was filled with a cheesy rice concoction. It was hot, salty, and cheesy. A great start to the meal! The white wine finally came after I was done with the two “tots.” Each one was several bites, so I was pleased with the portion size.\u003c/p>\n\u003cp>My second glass of wine came out as I was still eating the first course. The pasta accompaniment (best described as three large beef raviolis) arrived about ten minutes after the wine (yet, my friend still hadn’t seen any food and was understandably becoming pretty antsy). The pasta is clearly hand-made; one can taste the level of quality immediately. The beef interior was well-flavored and had a nice sausage texture, but I also felt the dish was lukewarm. The beef interior felt a little cold, as did the juice. This meant it didn’t quite have that comforting effect that a truly excellent ravioli dish can have. I would give it a B. My friend finally asked for her first course and a nice spread of burrata cheese came out. In the bite I had, it was chewy and mild like a good burrata should be.\u003c/p>\n\u003cp>The third course – a pork chop – followed the theme of the preceding courses: above average food quality but frustrating delivery. The pork chop itself was juicier than most I’ve had; there’s nothing worse than a tough chop and fortunately this one didn’t fall victim to that trap. Unfortunately, the wine was not delivered in the same ten-minute window of the meat. At one point during the meal, I had three wine glasses in front of me that had accumulated from the preceding courses. I got the feeling the kitchen staff was just delivering each dish and glass as soon as it was ready (and forgot to clear things). It left a sloppy impression for me and ruined the concept of a wine pairing.\u003c/p>\n\u003cp>While I chose the bittersweet chocolate panna cotta off the tasting menu, it is my guest’s dougnut holes (“bomboloni”) that I will remember. Six large, dense holes came out. They were much heavier than a dougnut. My friend and I both said we’d each have one and take the rest home. Fast-forward two minutes: GONE. We had good intentions, though!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Unfortunately, I will remember the service more than the food. The server completely forgot the risotto dish my companion ordered (he did comp her dessert, which was a much appreciated gesture). Furthermore, to me, the joy of a wine pairing is to learn more about the restaurant’s choices behind the pairings. There was no sort of explanation or education around why they chose a certain whine with a certain dish. This is a disappointment when you visit a self-proclaimed “wine bar.” Considering the travel time (45 minutes) and parking (difficult), and the plethora of terrific Italian restaurants in the Bay Area, I don’t foresee a return visit anytime very soon.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Linda:\u003c/strong> \"If I knew I could eat one of these two pasta dishes everyday, I’d swear off meat and commit to vegetarianism.\"\u003cbr />\r\n\u003cstrong>Jeremy:\u003c/strong> \"The wine list was extensive, easy to navigate, and featured sustainable, organic, and biodynamic wines primarily from California and Italy.\"\u003cbr />\r\n\u003cstrong>Corinne:\u003c/strong> \"While I felt we were incredibly patient and forgiving, the clumsy service did overshadow the good food and lively ambiance.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bellanico Restaurant and Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6506\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6486\">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/cp701iPod.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/40/2012/04/linda-carucci125x125.jpg\" alt=\"Linda Carucci\" title=\"Linda Carucci\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cooking Teacher and Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bellanico Restaurant and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Bellanico Restaurant and Wine Bar:\u003c/strong> Saturday, February 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Bellanico! As regular customers since the place opened almost three years ago, my husband and I have never been disappointed with a meal at Bellanico. We’ve introduced at least 35 friends to our neighborhood favorite and everyone comes away with the same feeling: This is some of the Bay Area’s most reasonably priced, well prepared, rustic Italian food to be found in a casual setting. And all of this comes with a big dividend: You don’t have to strain to hear the conversation at your table.\u003c/p>\n\u003cp>Located in a small commercial zone in Oakland’s residential Glenview district, Bellanico is a big hit with the locals. The husband and wife team of Chris Shepherd and Elizabeth Frumusa are hands-on owners who divide their time between Bellanico and their other more established gem, Aperto, in San Francisco. Bellanico is named after their two children, Gabriella and Nicoletta. \u003c/p>\n\u003cp>The vibe is relaxed, yet attentive, and service strikes the perfect balance of professional and friendly. All the staff seem genuinely pleased to serve you. The dining room is small enough that your waiter is never out of view, and Chris or Elizabeth is often there to keep things running smoothly in the dining room. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Jonathan Luce deserves high praise for creating and consistently delivering a compelling rustic California-Italian menu that changes frequently. Fortunately, there are several iconic Bellanico dishes that stay on the menu year-round including my favorite, Malfatti. These tender orbs of Swiss chard and ricotta, like gnudi on steroids, are gently poached and topped with sage brown butter and freshly grated Grana Padano. As with several of the other house-made pastas, you can order Malfatti in either a small or larger portion. Casunzei is another of my favorite Bellanico pastas. These beet-and-ricotta-filled ravioli are topped with poppy seeds and butter sauce. If I knew I could eat one of these two pasta dishes everyday, I’d swear off meat and commit to vegetarianism.\u003c/p>\n\u003cp>There’s something for everyone at Bellanico. What sets this place apart from other Bay Area rustic Italian restaurants is the uniqueness of its menu. While Bellanico regularly offers a version of Pasta Bolognese, the pasta shape varies, as does the ragu—sometimes it’s made with beef and other times with lamb or pork. Also, as with the pastas mentioned earlier, it’s not uncommon to find something on Bellanico’s menu that I’ve not seen on a menu outside of Italy. \u003c/p>\n\u003cp>I particularly enjoy their fish dishes and I appreciate their gentle touch with yellowtail. (When you order this, the waiter mentions that the chef likes to cook it rare and asks if that would be okay. They deliver on their promise of rare fish, revealing its impeccable freshness.) The trout here is the best I’ve ever had in a restaurant, and I love the way the chef pairs it with the classic Sardinian combination of fregola and clams, along with the distinctive addition of braised Brussels sprouts and radishes. \u003c/p>\n\u003cp>Bellanico is also open for weekday lunch and weekend brunch. The duck confit hash with poached eggs, fingerling potatoes, and buttered Italian toast is my brunch favorite. At lunch or brunch, as at dinner, you’ll find a great dessert menu, featuring the not-to-be-missed Laura Chenel Goat Cheese Cheesecake, an ethereal square covered on all surfaces with shards of pistachio brittle. The honey-pine nut tart is exceptional, too—not too sweet, with a perfectly baked crust. \u003c/p>\n\u003cp>It’s not unusual to see families celebrating special occasions at Bellanico, and the menu offers a nod to younger diners with a dish called Bambino, organic pasta for kids with tomato, butter or cream sauce for $5. \u003c/p>\n\u003cp>But make no mistake: This is an adult restaurant with a well-curated, reasonably priced wine list. I love their Wine Flights menu featuring three clearly labeled 3-ounce pours brought to the table at the same time, always at a reasonable price. My current favorite is the Progressive flight, which features a red and two whites, Lambrusco, Lugana and Grechetto, for $13.50. \u003c/p>\n\u003cp>Bellanico offers a four-course, fixed price menu for the bargain price of $30 at dinner or $20 at lunch. These tasting menus change every week or so. Optional wine pairings by the glass are suggested for each item on the fixed price menus, as well as on the a la carte menus.\u003c/p>\n\u003cp>Weather permitting, there are several tables on the sidewalk in front, with a heated enclosure and blankets available, should the weather dictate. In conjunction with three other restaurants in the same Glenview block, Bellanico offers valet parking on Thursday, Friday, and Saturday nights. Otherwise, street parking isn’t too difficult. Reservations can be made online or by phone for brunch, lunch, and dinner.\u003c/p>\n\u003cp>Even after nearly three years as a steady customer, I keep discovering new reasons to call Bellanico my favorite restaurant. Don’t miss this neighborhood gem—it’s well worth a trip across any Bay Area bridge. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/jeremy-carnam125x1251.jpg\" alt=\"Jeremy Carnam\" title=\"Jeremy Carnam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Renewable Energy Forecaster\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Davey Jones Deli\u003cbr>\n\u003cstrong>Reviewed Bellanico Restaurant and Wine Bar:\u003c/strong> Sunday, February 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere is a lot to like about Bellanico Restaurant. For starters, when you actually commit to leaving San Francisco, Oakland is not as far as it seems. Once you arrive, the restaurant is inviting and relaxing. The service was excellent, finding that ideal space between being attentive without feeling intrusive. \u003c/p>\n\u003cp>Another big selling point is the prix fixe menu, which changes weekly. I thought this was a great idea and wished that more restaurants followed suit. Especially, the dinner tasting menu consisting of 4 courses for $30: an amazing value! Add that to the fact that the “tasting” menu courses were either full-sized or could easily pass as full-sized, still you are sitting in front of a lot of food at a very reasonable price. \u003c/p>\n\u003cp>Additionally, the wine list was extensive, easy to navigate, and featured sustainable, organic, and biodynamic wines primarily from California and Italy. \u003c/p>\n\u003cp>My favorite dishes of the evening included the small hand-pulled burrata for appetizers, and the roasted duck for my entrée. The burrata was incredibly fresh and the candied walnuts and oil-cured olives nicely complemented the cheese. The duck was served two ways; with a leg confit and a roasted breast. The sliced breast was cooked perfectly and had a wonderful flavor. The leg had an amazing golden crust and a wonderful texture. Although I found the leg confit to be too salty, overall the dish had a lot of flavor and really did work. \u003c/p>\n\u003cp>Unfortunately, I found the rest of the meal frustrating because I really wanted to like everything, and for the most part everything was good, but nothing really stood out. It seemed like all of the ideas and ingredients and presentation was there, but for whatever reason the flavors seemed slightly muted. Maybe I was asking for too much, or maybe it was just an off night, but Bellanico didn’t meet my expectations. Yet, in its own way, Bellanico still offers great value and some nice red wines. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/corinne-roberts125x125.jpg\" alt=\"Corinne Roberts\" title=\"Corinne Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corinne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Reviewed Bellanico Restaurant and Wine Bar:\u003c/strong> Saturday, March 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was really excited to venture out of my San Francisco comfort zone to try a new spot in the East Bay. I have never been to this part of Oakland and, while small, I found it to be quite charming with several appealing restaurants. I was even more thrilled to see a four-course, prix fixe menu with optional wine pairings (I don’t really understand the “optional” part; to me wine pairings are mandatory). My companion chose to order the same number of items, but off the general menu (also with wine). I realized this could become fairly complicated for the server to manage, and I was right. While I felt we were incredibly patient and forgiving, the clumsy service did overshadow the good food and lively ambiance. In all, I didn’t feel I got a “wine pairing” experience, while one of my guest’s dishes never appeared.\u003c/p>\n\u003cp>The interior is fun and lively with an appealing wine bar for a pre- or post-meal beverage. I immediately noticed that my friend and I were the only representatives from the 25-39 age group. Everyone was my parents’ age or in high school. That was my first hint we had left San Francisco.\u003c/p>\n\u003cp>I struggled to understand the options on the tasting menu (one needs to be fluent in Italian to understand it, as there are no translations) and had to ask our server go through each option with me. Authentic: yes; practical: no. Once I understood my options (there are four courses, two choices for each). I also added the suggested wine pairing with each course. At $30 for four courses (plus about $15 for wine), this is an excellent value.\u003c/p>\n\u003cp>My first course – the arancini – came out. They looked like two large tater tots; crispy — deep fried, breaded goodness. However, my wine pairing was nowhere in sight (neither was my guest’s first course). After a few torturous minutes of waiting, I dug in sans wine. The arancini was filled with a cheesy rice concoction. It was hot, salty, and cheesy. A great start to the meal! The white wine finally came after I was done with the two “tots.” Each one was several bites, so I was pleased with the portion size.\u003c/p>\n\u003cp>My second glass of wine came out as I was still eating the first course. The pasta accompaniment (best described as three large beef raviolis) arrived about ten minutes after the wine (yet, my friend still hadn’t seen any food and was understandably becoming pretty antsy). The pasta is clearly hand-made; one can taste the level of quality immediately. The beef interior was well-flavored and had a nice sausage texture, but I also felt the dish was lukewarm. The beef interior felt a little cold, as did the juice. This meant it didn’t quite have that comforting effect that a truly excellent ravioli dish can have. I would give it a B. My friend finally asked for her first course and a nice spread of burrata cheese came out. In the bite I had, it was chewy and mild like a good burrata should be.\u003c/p>\n\u003cp>The third course – a pork chop – followed the theme of the preceding courses: above average food quality but frustrating delivery. The pork chop itself was juicier than most I’ve had; there’s nothing worse than a tough chop and fortunately this one didn’t fall victim to that trap. Unfortunately, the wine was not delivered in the same ten-minute window of the meat. At one point during the meal, I had three wine glasses in front of me that had accumulated from the preceding courses. I got the feeling the kitchen staff was just delivering each dish and glass as soon as it was ready (and forgot to clear things). It left a sloppy impression for me and ruined the concept of a wine pairing.\u003c/p>\n\u003cp>While I chose the bittersweet chocolate panna cotta off the tasting menu, it is my guest’s dougnut holes (“bomboloni”) that I will remember. Six large, dense holes came out. They were much heavier than a dougnut. My friend and I both said we’d each have one and take the rest home. Fast-forward two minutes: GONE. We had good intentions, though!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unfortunately, I will remember the service more than the food. The server completely forgot the risotto dish my companion ordered (he did comp her dessert, which was a much appreciated gesture). Furthermore, to me, the joy of a wine pairing is to learn more about the restaurant’s choices behind the pairings. There was no sort of explanation or education around why they chose a certain whine with a certain dish. This is a disappointment when you visit a self-proclaimed “wine bar.” Considering the travel time (45 minutes) and parking (difficult), and the plethora of terrific Italian restaurants in the Bay Area, I don’t foresee a return visit anytime very soon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Davey Jones Deli: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6500\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6486\">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/cp701iPod.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/40/2012/04/jeremy-carnam125x1251.jpg\" alt=\"Jeremy Carnam\" title=\"Jeremy Carnam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Renewable Energy Forecaster\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Davey Jones Deli\u003cbr>\n\u003cstrong>Reviewed Davey Jones Deli:\u003c/strong> Thursday, March 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nEvery lunch at Davey Jones deli is a minor adventure. Stories from the high seas, the great Midwest, and sub-Saharan Africa abound. Tucked inside of the New Bait Shop Market & Deli, in front of the Sausalito houseboats, the lunchtime cast of characters runs the gambit of pickled old-timers to Marin debutants to folks just waiting for their laundry to finish that last spin cycle. \u003c/p>\n\u003cp>Of course the biggest surprise is that place even exists at all. This is not the first place I would ever have expected to find organic and locally sourced soups, salads, wraps, and sandwiches. All of the meats are roasted in0house, while the salads, soups and spreads are made from scratch. Just watching all of these ingredients being combined, layered, and deployed into a sandwich or wrap is a show unto itself. \u003c/p>\n\u003cp>Offering a “Pan-Afro-Latino-Euro-Asian-American” influence, you are bound to find something that you like. Or better yet, something that you had no idea you liked. On many occasions I have ordered a sandwich or wrap and cringed, certain the staff finally lost it, pushed it too far, and just ruined a perfectly good meal by adding some new exotic flavors (edible flowers, chicories, pickled carrots, seasonal fruit, etc.) where they didn’t belong. I am wrong every time and rewarded with a meal that is vibrant, complex, and perfectly balanced. Not too bad of a deal really! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for my favorites, if it’s a cold day, do the chili or soup and half a sandwich. You will not be lead astray with either the Spicy Brisket Sandwich or the 5 Protein Vegan Wrap. The brisket has a wonderful smokiness. The pepper jack cheese, red onion, jalapeños, roasted red pepper and garlic sauces bring the heat. When available the butternut squash puree can add a little touch of sweetness for a perfect compliment. \u003c/p>\n\u003cp>Equally amazing is the vegan wrap, with 5 different proteins including rustic red pepper hummus, herb-almond quinoa, sesame-ginger-tahini kale salad, avocado, and fresh almonds. I was amazed that I could even finish one of these, and even more amazed by the amount of energy I had after. Hands down this is the best, most legal stimulant on the market. And if 5 proteins aren’t enough, for a few extra bucks you can add any meat that you want. My recommendation: add the pulled pork with au jus. \u003c/p>\n\u003cp>In summary: the meats are roasted onsite, the ingredients are top-notch, and the flavors are outrageously complex and refreshing. Grab a sandwich or create a Mediterranean inspired picnic from the deli counter. Beer and wine from the market. Bring that special someone and go for a drive into the headlands or head out to Tennessee Valley. You will not be disappointed. Prices are cheap, although Davey charges extra for stories of the seas and for knife juggling. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/corinne-roberts125x125.jpg\" alt=\"Corinne Roberts\" title=\"Corinne Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corinne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Reviewed Davey Jones Deli:\u003c/strong> Monday, February 20, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Simply put: all sandwiches henceforth will be compared to the standard Davey Jones Deli has set. My gal pal and I drove there on Presidents Day to check it out. While we weren’t expecting much in terms of ambiance, I was surprised that it is literally a small counter within a convenience store of a different name (there’s no “Davey Jones Deli” outside, making it a little confusing to find). There isn’t a single table or even bench to sit on. The large lot outside made parking easy (and it turned out to be our dining room). The convenience store is a plus: many beverages – including alcohol – snacks, etc are available to complement the sandwiches.\u003c/p>\n\u003cp>The menu is expansive: many vegetarian options, “build your own,” soups, salads, wraps, and classic sandwich options – all in the $10 range. While my friend and I were discussing the various pork options (pulled? a shoulder?), the man behind the counter popped into our conversation to say he’d build us something “off menu” where the main ingredients would be pork, cranberry spread, fennel, almonds, and garlic. We were game and appreciated his friendliness! We also ordered one of the more standard turkey pesto subs. I knew I was in for a treat when I saw the sandwich maker take the turkey off the spit, carve off piping hot slices of the bird, and place them right onto our sandwich. When I think of a deli, I envision cold cut slices portioned out between pieces of wax paper. This is not the case at Davey Jones – everything is fresh, hot, and delicious. No wax paper.\u003c/p>\n\u003cp>It’s hard to pinpoint what impressed me most, but I think ten years from now, I will still be dreaming about the bread. Every sandwich in the world should be built on top of this roll: it’s soft, sweet, and chewy while still resilient enough to hold the toppings without becoming soggy. I noticed our sandwich maker scooped out the inside to make room for the toppings; I believe this technique helped to avoid one of my biggest pet peeves: when the sandwich ingredients push out the back end. Almost as impressive as the bread are the creative ingredient combinations. I’ve never had pork, cranberry, fennel, and almonds in the same bite (I could live without the almonds next time, they were hidden and a little jarring). There were probably ten sandwich creations on the chalkboard that I had never seen before, but alas, I could only choose one. I will definitely have to go back to make my way through the clever options. I may also have to pick up a few rolls with nothing on them.\u003c/p>\n\u003cp>The one negative is there’s really nowhere to sit to enjoy the food. Since it was a bit chilly out, we ended up eating in my car. But, I plan on turning this negative into a positive: Davey’s is perfectly located for quick stops on the way to a wine tasting trip, long drive to Tahoe, etc. My friends and I always struggle to find pre-trip subs to the North Bay; problem officially solved.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/linda-carucci125x125.jpg\" alt=\"Linda Carucci\" title=\"Linda Carucci\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cooking Teacher and Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bellanico Restaurant and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Davey Jones Deli:\u003c/strong> Saturday, March 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The first time I visited Davey Jones Deli, I had a wild time finding it, but a bicyclist around the houseboats in back of the shop pointed me in the right direction. He seemed skeptical, which may have been because it was 6:00 and he knew they closed at 5:00. I arrived to find a friendly cleaning person, but the counter was closed. He suggested I buy some of the Davey Jones prepackaged side dishes and salads from a glass case. I purchased a half-pint of each of the following: Rustic Hummus, Quinoa Salad, Albacore Salad, and Turkey Salad. As I was meeting someone for dinner elsewhere that night, I saved the salads for lunch the next day, which I shared with a friend. In a word, we were disappointed. Everything was under-seasoned. The hummus seemed particularly average and we couldn’t discern why it was called “rustic.” Once we added salt and pepper to the rest of the items, they weren’t bad, but the quinoa was particularly unexciting. It was dry and needed something zing-y to brighten it up. The turkey salad was the most appealing with lots of dark meat and dried cranberries. The albacore salad was nothing special and I couldn’t tell whether it was made from fresh tuna or canned. Perhaps needless to say, I was not excited to return for my official visit.\u003c/p>\n\u003cp>My husband and I went for our official visit ten days later on a gorgeous Saturday in the late afternoon, planning to take our sandwiches out to the beach for a sunset supper. There was another couple ahead of us at the counter, so we waited a few minutes for the lone employee to take and prepare our order. I was immediately struck by the hotel pans of freshly braised brisket and pulled pork sitting on the counter. My husband ordered the Pork & Boots ($13), a wrap encased in a fresh, supple green tortilla that includes hummus, arugula, lettuce, red onion, bacon (precooked, which the sandwich maker refreshed in the oven), pulled pork, and a few squirts of several different “secret sauces.” \u003c/p>\n\u003cp>I ordered the Cuban Sandwich ($13). Our guy removed the inside bread from an 8-inch soft po’ boy roll. On one half he spread some secret sauce and layered on some thinly sliced ham and pickle chips. Then he pulled a loaf of pepper jack cheese out of the fridge, shaved off some slices, and placed them over the ham. He popped that into a large countertop toaster oven. Onto the other half, he spread another secret sauce and added some pickled jalapenos (he asked first if I’d like it spicy and I said yes). He pulled some succulent turkey off a thigh bone, which he added to the sandwich, followed by a pile of pulled pork that he shredded from a piece of meat from one of the hotel pans. He shaved off some more pepper jack, covered the pork with it, and popped that half into the oven. When the cheese was melted on both halves, he piled on spinach, arugula, lettuce, and another secret sauce before deftly shutting the sandwich into submission. I asked him to cut each sandwich in half so we could split them, and he accommodated us. \u003c/p>\n\u003cp>We chatted the entire time he was making our order. He asked where we were from and where we were heading. When I mentioned Stinson Beach for a picnic, he advised that the traffic was very heavy on Highway 1 due to the gorgeous weather, and suggested we head over to Rodeo Beach at Marin Headlands instead. He gave us careful directions, with many helpful landmarks, and suggested it’d be easier for us to park there than Stinson. We took his advice—his directions were perfect and he was right about everything, especially those sandwiches. \u003c/p>\n\u003cp>Both the sandwich and the wrap were fantastic. The secret sauces add lots of flavor and welcome acid. I hadn’t been looking forward to the green tortilla part of the wrap, but it was the perfect foil for the goodies inside. It was slightly chewy, yet tender and supple and did the perfect job of containing everything. Likewise, the roll on the Cuban was perfect. I hate when a crusty roll interferes with a good sandwich. This one did not—the edges crisped up nicely in the oven, but the bread stayed tender thanks to the sauces and the fact that it steamed a bit in the tight wrapping. \u003c/p>\n\u003cp>It was probably 30 minutes between the time we walked out of the shop with our sandwiches and the moment we took our first bites. Nothing suffered during the delay. We loved every morsel and the portion sizes were perfect. I’d order both again in a flash. On the other hand, I’m tempted to try some of the other classic sandwich combinations on the chalkboard. Maybe house-roasted turkey with cranberry in one of those green tortillas…\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I’m definitely going back for the special sandwiches at Davey Jones Deli. But if I get there after the sandwich counter is closed, I won’t bother with the pre-packaged sides and salads. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Davey Jones Deli: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6500\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6486\">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/cp701iPod.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/40/2012/04/jeremy-carnam125x1251.jpg\" alt=\"Jeremy Carnam\" title=\"Jeremy Carnam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Renewable Energy Forecaster\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Davey Jones Deli\u003cbr>\n\u003cstrong>Reviewed Davey Jones Deli:\u003c/strong> Thursday, March 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nEvery lunch at Davey Jones deli is a minor adventure. Stories from the high seas, the great Midwest, and sub-Saharan Africa abound. Tucked inside of the New Bait Shop Market & Deli, in front of the Sausalito houseboats, the lunchtime cast of characters runs the gambit of pickled old-timers to Marin debutants to folks just waiting for their laundry to finish that last spin cycle. \u003c/p>\n\u003cp>Of course the biggest surprise is that place even exists at all. This is not the first place I would ever have expected to find organic and locally sourced soups, salads, wraps, and sandwiches. All of the meats are roasted in0house, while the salads, soups and spreads are made from scratch. Just watching all of these ingredients being combined, layered, and deployed into a sandwich or wrap is a show unto itself. \u003c/p>\n\u003cp>Offering a “Pan-Afro-Latino-Euro-Asian-American” influence, you are bound to find something that you like. Or better yet, something that you had no idea you liked. On many occasions I have ordered a sandwich or wrap and cringed, certain the staff finally lost it, pushed it too far, and just ruined a perfectly good meal by adding some new exotic flavors (edible flowers, chicories, pickled carrots, seasonal fruit, etc.) where they didn’t belong. I am wrong every time and rewarded with a meal that is vibrant, complex, and perfectly balanced. Not too bad of a deal really! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for my favorites, if it’s a cold day, do the chili or soup and half a sandwich. You will not be lead astray with either the Spicy Brisket Sandwich or the 5 Protein Vegan Wrap. The brisket has a wonderful smokiness. The pepper jack cheese, red onion, jalapeños, roasted red pepper and garlic sauces bring the heat. When available the butternut squash puree can add a little touch of sweetness for a perfect compliment. \u003c/p>\n\u003cp>Equally amazing is the vegan wrap, with 5 different proteins including rustic red pepper hummus, herb-almond quinoa, sesame-ginger-tahini kale salad, avocado, and fresh almonds. I was amazed that I could even finish one of these, and even more amazed by the amount of energy I had after. Hands down this is the best, most legal stimulant on the market. And if 5 proteins aren’t enough, for a few extra bucks you can add any meat that you want. My recommendation: add the pulled pork with au jus. \u003c/p>\n\u003cp>In summary: the meats are roasted onsite, the ingredients are top-notch, and the flavors are outrageously complex and refreshing. Grab a sandwich or create a Mediterranean inspired picnic from the deli counter. Beer and wine from the market. Bring that special someone and go for a drive into the headlands or head out to Tennessee Valley. You will not be disappointed. Prices are cheap, although Davey charges extra for stories of the seas and for knife juggling. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/corinne-roberts125x125.jpg\" alt=\"Corinne Roberts\" title=\"Corinne Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corinne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Reviewed Davey Jones Deli:\u003c/strong> Monday, February 20, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Simply put: all sandwiches henceforth will be compared to the standard Davey Jones Deli has set. My gal pal and I drove there on Presidents Day to check it out. While we weren’t expecting much in terms of ambiance, I was surprised that it is literally a small counter within a convenience store of a different name (there’s no “Davey Jones Deli” outside, making it a little confusing to find). There isn’t a single table or even bench to sit on. The large lot outside made parking easy (and it turned out to be our dining room). The convenience store is a plus: many beverages – including alcohol – snacks, etc are available to complement the sandwiches.\u003c/p>\n\u003cp>The menu is expansive: many vegetarian options, “build your own,” soups, salads, wraps, and classic sandwich options – all in the $10 range. While my friend and I were discussing the various pork options (pulled? a shoulder?), the man behind the counter popped into our conversation to say he’d build us something “off menu” where the main ingredients would be pork, cranberry spread, fennel, almonds, and garlic. We were game and appreciated his friendliness! We also ordered one of the more standard turkey pesto subs. I knew I was in for a treat when I saw the sandwich maker take the turkey off the spit, carve off piping hot slices of the bird, and place them right onto our sandwich. When I think of a deli, I envision cold cut slices portioned out between pieces of wax paper. This is not the case at Davey Jones – everything is fresh, hot, and delicious. No wax paper.\u003c/p>\n\u003cp>It’s hard to pinpoint what impressed me most, but I think ten years from now, I will still be dreaming about the bread. Every sandwich in the world should be built on top of this roll: it’s soft, sweet, and chewy while still resilient enough to hold the toppings without becoming soggy. I noticed our sandwich maker scooped out the inside to make room for the toppings; I believe this technique helped to avoid one of my biggest pet peeves: when the sandwich ingredients push out the back end. Almost as impressive as the bread are the creative ingredient combinations. I’ve never had pork, cranberry, fennel, and almonds in the same bite (I could live without the almonds next time, they were hidden and a little jarring). There were probably ten sandwich creations on the chalkboard that I had never seen before, but alas, I could only choose one. I will definitely have to go back to make my way through the clever options. I may also have to pick up a few rolls with nothing on them.\u003c/p>\n\u003cp>The one negative is there’s really nowhere to sit to enjoy the food. Since it was a bit chilly out, we ended up eating in my car. But, I plan on turning this negative into a positive: Davey’s is perfectly located for quick stops on the way to a wine tasting trip, long drive to Tahoe, etc. My friends and I always struggle to find pre-trip subs to the North Bay; problem officially solved.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/linda-carucci125x125.jpg\" alt=\"Linda Carucci\" title=\"Linda Carucci\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cooking Teacher and Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bellanico Restaurant and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Davey Jones Deli:\u003c/strong> Saturday, March 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The first time I visited Davey Jones Deli, I had a wild time finding it, but a bicyclist around the houseboats in back of the shop pointed me in the right direction. He seemed skeptical, which may have been because it was 6:00 and he knew they closed at 5:00. I arrived to find a friendly cleaning person, but the counter was closed. He suggested I buy some of the Davey Jones prepackaged side dishes and salads from a glass case. I purchased a half-pint of each of the following: Rustic Hummus, Quinoa Salad, Albacore Salad, and Turkey Salad. As I was meeting someone for dinner elsewhere that night, I saved the salads for lunch the next day, which I shared with a friend. In a word, we were disappointed. Everything was under-seasoned. The hummus seemed particularly average and we couldn’t discern why it was called “rustic.” Once we added salt and pepper to the rest of the items, they weren’t bad, but the quinoa was particularly unexciting. It was dry and needed something zing-y to brighten it up. The turkey salad was the most appealing with lots of dark meat and dried cranberries. The albacore salad was nothing special and I couldn’t tell whether it was made from fresh tuna or canned. Perhaps needless to say, I was not excited to return for my official visit.\u003c/p>\n\u003cp>My husband and I went for our official visit ten days later on a gorgeous Saturday in the late afternoon, planning to take our sandwiches out to the beach for a sunset supper. There was another couple ahead of us at the counter, so we waited a few minutes for the lone employee to take and prepare our order. I was immediately struck by the hotel pans of freshly braised brisket and pulled pork sitting on the counter. My husband ordered the Pork & Boots ($13), a wrap encased in a fresh, supple green tortilla that includes hummus, arugula, lettuce, red onion, bacon (precooked, which the sandwich maker refreshed in the oven), pulled pork, and a few squirts of several different “secret sauces.” \u003c/p>\n\u003cp>I ordered the Cuban Sandwich ($13). Our guy removed the inside bread from an 8-inch soft po’ boy roll. On one half he spread some secret sauce and layered on some thinly sliced ham and pickle chips. Then he pulled a loaf of pepper jack cheese out of the fridge, shaved off some slices, and placed them over the ham. He popped that into a large countertop toaster oven. Onto the other half, he spread another secret sauce and added some pickled jalapenos (he asked first if I’d like it spicy and I said yes). He pulled some succulent turkey off a thigh bone, which he added to the sandwich, followed by a pile of pulled pork that he shredded from a piece of meat from one of the hotel pans. He shaved off some more pepper jack, covered the pork with it, and popped that half into the oven. When the cheese was melted on both halves, he piled on spinach, arugula, lettuce, and another secret sauce before deftly shutting the sandwich into submission. I asked him to cut each sandwich in half so we could split them, and he accommodated us. \u003c/p>\n\u003cp>We chatted the entire time he was making our order. He asked where we were from and where we were heading. When I mentioned Stinson Beach for a picnic, he advised that the traffic was very heavy on Highway 1 due to the gorgeous weather, and suggested we head over to Rodeo Beach at Marin Headlands instead. He gave us careful directions, with many helpful landmarks, and suggested it’d be easier for us to park there than Stinson. We took his advice—his directions were perfect and he was right about everything, especially those sandwiches. \u003c/p>\n\u003cp>Both the sandwich and the wrap were fantastic. The secret sauces add lots of flavor and welcome acid. I hadn’t been looking forward to the green tortilla part of the wrap, but it was the perfect foil for the goodies inside. It was slightly chewy, yet tender and supple and did the perfect job of containing everything. Likewise, the roll on the Cuban was perfect. I hate when a crusty roll interferes with a good sandwich. This one did not—the edges crisped up nicely in the oven, but the bread stayed tender thanks to the sauces and the fact that it steamed a bit in the tight wrapping. \u003c/p>\n\u003cp>It was probably 30 minutes between the time we walked out of the shop with our sandwiches and the moment we took our first bites. Nothing suffered during the delay. We loved every morsel and the portion sizes were perfect. I’d order both again in a flash. On the other hand, I’m tempted to try some of the other classic sandwich combinations on the chalkboard. Maybe house-roasted turkey with cranberry in one of those green tortillas…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m definitely going back for the special sandwiches at Davey Jones Deli. But if I get there after the sandwich counter is closed, I won’t bother with the pre-packaged sides and salads. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Izzy’s Steaks and Chops: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6237\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6233\">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/cp612iPod.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/40/2011/10/andrew-kramer125x125.jpg\" alt=\"Andrew Kramer\" title=\"Andrew Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Sales President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izzy’s Steaks and Chops\u003cbr>\n\u003cstrong>Reviewed Izzy’s Steaks and Chops:\u003c/strong> Thursday, August 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIzzy’s is my favorite steakhouse in San Francisco. The experience, since the first time I went there 14 years ago, has always been the same excellent dinner. From the moment you walk in, it’s clear this is an old school steakhouse. It’s a neighborhood place that has been taking care of its own for almost 25 years. There’s a great energy you can feel from the patrons at the bar, either starting their first martini of the night or drinking one of the many good wines offered. The wood tables, the exclusive booths, the 100s of beer bottles on shelves tucked in up by the ceiling, the different sauces on shelves by the walls, and the faces of employees who are confident in the great service they provide their customers make every guest feel good about eating at Izzy’s. \u003c/p>\n\u003cp>I like to start with the prawn cocktail for $8.95, five jumbo shrimp with a great cocktail sauce that has a big lump of horseradish in the middle for an extra big kick. Despite the numerous steaks on the menu, I always get the same thing: the marinated skirt steak, medium. It’s a generous portion of skirt steak bursting with tons of flavor, thanks to the exceptional marinade. They’re happy to share the ingredients of the marinade, although I don’t try to replicate it at home, leaving the great taste to the times when I’m dining at Izzy’s. The marinade consists of many ingredients, but the soy, ginger, and maple syrup are the main things, making it such a flavorful steak. All entrees come with two sides dishes, making this restaurant an exception to the American a la carte (and a la expensive) steakhouse way. I love the Izzy’s Own Potatoes, their take on au gratin, and creamed spinach. They make the perfect complement to the flavorful steak. At $21.95 for the best skirt steak you’ll ever have and two tasty sides, you just can’t beat it. \u003c/p>\n\u003cp>They know how to make a good cocktail, so I start with a gin martini with extra olives. The wine list provides a nice offering of wines with good value, just like the food menu. There are many good wines by the glass too, which the waitstaff will recommend based on your steak. I had a glass of Zinfandel, which was perfect with my skirt steak. Unfortunately, due to the generous portions, I typically do not get dessert. I just don’t have room, but their Key lime pie is very good. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The service at Izzy’s has been excellent each of the numerous times I’ve dined there over the years. Whether I’m eating at the bar while watching a game on one of the two TVs, or dining in either the main room downstairs or upstairs, you’re always treated to service with a smile and a joke or two. To me, I like frequenting a place when there’s a familiarity with the staff and many of them at Izzy’s have been there since the beginning. So if you’re looking for a great steak dinner at a reasonable price, Izzy’s in the Marina is the place to go! Just be sure someone in your party orders the marinated skirt steak, so you get to try its incredible flavor. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kimberly-charles125x125.jpg\" alt=\"Kimberly Charles\" title=\"Kimberly Charles\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kimberly\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Creative PR Firm, Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Loco\u003cbr>\n\u003cstrong>Reviewed Izzy’s Steaks and Chops:\u003c/strong> Sunday, September 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIzzy’s was a totally new introduction for me. One of the things I love about \u003cem>Check, Please! Bay Area\u003c/em> is that the show turns people on to new places that may not be part of the general restaurant buzz, which of course, being in the business, I hear a lot about. From the moment I walked in, I could tell this was a well-loved neighborhood spot. Having been a New Yorker for 13 years, it reminded me of some of the institutions there, like P.J. Clarke’s or my old standby, the Landmark Tavern. From the slogan above the bar, “Every day is a Friday at Izzy’s,” to the brass nameplates of faithful devotees like Tom Wolfe and George Aknin, among others, it clearly is a place with true San Francisco roots. The waiters look like something out of central casting, and their no-nonsense irony set the tone for a fun night. I was dining with a good friend from New York, whom I knew would enjoy the atmosphere, and he felt totally at home. While there were a few service bugs, i.e. their online reservation system wasn’t working yet, and Open Table didn’t show the San Francisco location, and there was also a bit of a lag when we first sat down in terms of attention, afterwards the service was just right: attentive, funny, and professional. \u003c/p>\n\u003cp>We decided to share plates among us, which is generally my custom when dining out. The heirloom tomato salad was spot-on with tri-colored juicy tomatoes seasoned just right with a simple vinaigrette. It was a large portion and plenty for three to share. The main courses and shared sides appeared quickly after our appetizer, however, everything was just a tad lukewarm vs. hot. \u003c/p>\n\u003cp>My marinated skirt steak had a delicious teriyaki marinade and was cooked just a tad over medium-rare, which is what I ordered, but it was delicious, and we had no leftovers from my portion. My companions had the Drunken Shrimp and the NY Sirloin Au Poivre. The shrimp were generous in portion, and the sauce was a creamy, spicy Cajun sauce that was tasty, albeit simple. The shrimp were just a tad overcooked but very fresh. The NY Sirloin was ordered medium rare, but arrived a bit more towards medium and had a bit of a tougher texture, not the most choice of cuts. The cream sauce was delicious and simple, just the right amount of piquancy. In terms of the sides, we LOVED the creamed spinach, it had a touch of nutmeg, I believe, and was sinfully rich and satisfying. My Four Square application tips suggested the Izzy’s Own Potatoes, and they were a cross between the cheesy goodness of a mac ‘n’ cheese and a gratin. Very addictive and good, but again, not hot and gooey enough. The onions and carrots were fine but very bland. The carrots were rough cut and large in portion, and I think they would benefit from a different presentation and seasoning. I love comfort food, but thought a little more flavor would go far. The steamed broccoli was the only healthy item we had, and it was perfectly simple and a welcome relief to the richness. \u003c/p>\n\u003cp>The place was crowded with families, Giants fans, single diners, male groups of friends…very convivial. It seemed as if there were a lot of regulars and the place had a steady buzz all evening. We finished our meal with a shared slice of NY Cheesecake with a berry coulis. It was a bit dry (I love my cheesecake really moist), but had good flavor. Our bill was only $160 for the three of us and considering the items and the number of things we ordered, we thought it a very fair bill, considering we had had five drinks as well. My boyfriend, who loves unpretentious local places, really liked it. We’ll be back and we want to try more on the menu. I’m curious to see what the person who chose it selected as their favorite dish.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kaley-todd125x125.jpg\" alt=\"Kaley Todd\" title=\"Kaley Todd\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kaley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Registered Dietician and Marathon Runner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Helmand Palace\u003cbr>\n\u003cstrong>Reviewed Izzy’s Steaks and Chops:\u003c/strong> Friday, September 9, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at Izzy’s at 6pm for an early dinner and although I walked to the restaurant, I did notice a sign that they validate parking — a huge perk for the Marina area where parking is at a premium. As we were promptly escorted to our table in the main dining room, we passed the bar where happy-hour patrons appeared to be enjoying martinis and glasses of wine as they gabbed with the bartender. The wood panel interior coupled with the warm and friendly atmosphere made me feel as though I was dining at Cheers. In fact, I wouldn’t have been surprised to see Norm sitting on a stool at the bar! \u003c/p>\n\u003cp>Considering I was at a steakhouse, I thought it would only be appropriate to begin the evening with a martini. I will admit that I rarely imbibe hard alcohol and am not a connoisseur of martinis, but this went down smoothly and had extra olives — just the way I like it. As I perused the menu, I was not surprised to see primarily beef and steak dishes. Although I tend to typically sway towards fish and seafood, I am a Chicago native and appreciate a good steak every once in a while. \u003c/p>\n\u003cp>As our waiter came to take our order, I asked if they had any specials for the evening. He indicated that they do not usually do specials, but they were featuring a seasonal heirloom tomato salad that would only be on the menu for a few more weeks. Considering I appreciate seasonal fresh fruits and vegetables, I thought that the salad was a required order. My dining partner and I split the salad, and both of us appreciated that the kitchen divided the salad for us and served it on separate plates. The flavor of the heirloom tomatoes exploded in my mouth and was balanced perfectly with the olive oil and balsamic dressing that was drizzled on top. The salad had a goat cheese crostini that balanced the acidic dressing and sweet and juicy tomato perfectly. Unfortunately, the meal went a bit downhill from here. I had ordered the strip steak, and my dining companion chose the prime rib. Being used to top cuts of meat, I was disappointed with the amount of fat and the lack of tenderness in the beef. They both were chewy and lacked flavor. \u003c/p>\n\u003cp>The entrees came with two sides that you selected from a list of various vegetables and potatoes. Because I’m a vegetable lover, I asked if I could have broccoli and substitute a side Caesar salad in place of the listed options — they were happy to accommodate. In addition to broccoli, my friend chose Izzy’s potatoes. Although the broccoli was perfectly cooked, the salad was a bit wilted and tasted like the dressing had been on it for hours. The Izzy’s potatoes reminded me of au gratin potatoes and had a rich creamy cheese sauce that was delicious, but too rich for more than a couple of bites. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As we were waiting for our check, we ran into two groups of our friends who were having dinner, making Izzy’s truly a neighborhood establishment where “everyone knows your name.” Overall, Izzy’s is an ideal steakhouse if you are looking for the \u003cem>Cheers\u003c/em>-type atmosphere. Although the food may not be an A +, the wait staff gives you full attention and is willing to try and accommodate your dietary needs and alter dishes to your liking.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Andrew:\u003c/strong> \"I always get the same thing: the marinated skirt steak, medium. It’s a generous portion of skirt steak bursting with tons of flavor, thanks to the exceptional marinade.\"\r\n\u003cstrong> Kimberly:\u003c/strong> \"In terms of the sides, we LOVED the creamed spinach, it had a touch of nutmeg, I believe, and was sinfully rich and satisfying.\"\r\n\u003cstrong>Kaley:\u003c/strong> \" I had ordered the strip steak, and my dining companion chose the prime rib. Being used to top cuts of meat, I was disappointed with the amount of fat and the lack of tenderness in the beef.\"",
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"description": "Andrew: "I always get the same thing: the marinated skirt steak, medium. It’s a generous portion of skirt steak bursting with tons of flavor, thanks to the exceptional marinade."\r\n Kimberly: "In terms of the sides, we LOVED the creamed spinach, it had a touch of nutmeg, I believe, and was sinfully rich and satisfying."\r\nKaley: " I had ordered the strip steak, and my dining companion chose the prime rib. Being used to top cuts of meat, I was disappointed with the amount of fat and the lack of tenderness in the beef."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Izzy’s Steaks and Chops: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6237\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6233\">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/cp612iPod.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/40/2011/10/andrew-kramer125x125.jpg\" alt=\"Andrew Kramer\" title=\"Andrew Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Sales President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izzy’s Steaks and Chops\u003cbr>\n\u003cstrong>Reviewed Izzy’s Steaks and Chops:\u003c/strong> Thursday, August 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIzzy’s is my favorite steakhouse in San Francisco. The experience, since the first time I went there 14 years ago, has always been the same excellent dinner. From the moment you walk in, it’s clear this is an old school steakhouse. It’s a neighborhood place that has been taking care of its own for almost 25 years. There’s a great energy you can feel from the patrons at the bar, either starting their first martini of the night or drinking one of the many good wines offered. The wood tables, the exclusive booths, the 100s of beer bottles on shelves tucked in up by the ceiling, the different sauces on shelves by the walls, and the faces of employees who are confident in the great service they provide their customers make every guest feel good about eating at Izzy’s. \u003c/p>\n\u003cp>I like to start with the prawn cocktail for $8.95, five jumbo shrimp with a great cocktail sauce that has a big lump of horseradish in the middle for an extra big kick. Despite the numerous steaks on the menu, I always get the same thing: the marinated skirt steak, medium. It’s a generous portion of skirt steak bursting with tons of flavor, thanks to the exceptional marinade. They’re happy to share the ingredients of the marinade, although I don’t try to replicate it at home, leaving the great taste to the times when I’m dining at Izzy’s. The marinade consists of many ingredients, but the soy, ginger, and maple syrup are the main things, making it such a flavorful steak. All entrees come with two sides dishes, making this restaurant an exception to the American a la carte (and a la expensive) steakhouse way. I love the Izzy’s Own Potatoes, their take on au gratin, and creamed spinach. They make the perfect complement to the flavorful steak. At $21.95 for the best skirt steak you’ll ever have and two tasty sides, you just can’t beat it. \u003c/p>\n\u003cp>They know how to make a good cocktail, so I start with a gin martini with extra olives. The wine list provides a nice offering of wines with good value, just like the food menu. There are many good wines by the glass too, which the waitstaff will recommend based on your steak. I had a glass of Zinfandel, which was perfect with my skirt steak. Unfortunately, due to the generous portions, I typically do not get dessert. I just don’t have room, but their Key lime pie is very good. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service at Izzy’s has been excellent each of the numerous times I’ve dined there over the years. Whether I’m eating at the bar while watching a game on one of the two TVs, or dining in either the main room downstairs or upstairs, you’re always treated to service with a smile and a joke or two. To me, I like frequenting a place when there’s a familiarity with the staff and many of them at Izzy’s have been there since the beginning. So if you’re looking for a great steak dinner at a reasonable price, Izzy’s in the Marina is the place to go! Just be sure someone in your party orders the marinated skirt steak, so you get to try its incredible flavor. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kimberly-charles125x125.jpg\" alt=\"Kimberly Charles\" title=\"Kimberly Charles\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kimberly\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Creative PR Firm, Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Loco\u003cbr>\n\u003cstrong>Reviewed Izzy’s Steaks and Chops:\u003c/strong> Sunday, September 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIzzy’s was a totally new introduction for me. One of the things I love about \u003cem>Check, Please! Bay Area\u003c/em> is that the show turns people on to new places that may not be part of the general restaurant buzz, which of course, being in the business, I hear a lot about. From the moment I walked in, I could tell this was a well-loved neighborhood spot. Having been a New Yorker for 13 years, it reminded me of some of the institutions there, like P.J. Clarke’s or my old standby, the Landmark Tavern. From the slogan above the bar, “Every day is a Friday at Izzy’s,” to the brass nameplates of faithful devotees like Tom Wolfe and George Aknin, among others, it clearly is a place with true San Francisco roots. The waiters look like something out of central casting, and their no-nonsense irony set the tone for a fun night. I was dining with a good friend from New York, whom I knew would enjoy the atmosphere, and he felt totally at home. While there were a few service bugs, i.e. their online reservation system wasn’t working yet, and Open Table didn’t show the San Francisco location, and there was also a bit of a lag when we first sat down in terms of attention, afterwards the service was just right: attentive, funny, and professional. \u003c/p>\n\u003cp>We decided to share plates among us, which is generally my custom when dining out. The heirloom tomato salad was spot-on with tri-colored juicy tomatoes seasoned just right with a simple vinaigrette. It was a large portion and plenty for three to share. The main courses and shared sides appeared quickly after our appetizer, however, everything was just a tad lukewarm vs. hot. \u003c/p>\n\u003cp>My marinated skirt steak had a delicious teriyaki marinade and was cooked just a tad over medium-rare, which is what I ordered, but it was delicious, and we had no leftovers from my portion. My companions had the Drunken Shrimp and the NY Sirloin Au Poivre. The shrimp were generous in portion, and the sauce was a creamy, spicy Cajun sauce that was tasty, albeit simple. The shrimp were just a tad overcooked but very fresh. The NY Sirloin was ordered medium rare, but arrived a bit more towards medium and had a bit of a tougher texture, not the most choice of cuts. The cream sauce was delicious and simple, just the right amount of piquancy. In terms of the sides, we LOVED the creamed spinach, it had a touch of nutmeg, I believe, and was sinfully rich and satisfying. My Four Square application tips suggested the Izzy’s Own Potatoes, and they were a cross between the cheesy goodness of a mac ‘n’ cheese and a gratin. Very addictive and good, but again, not hot and gooey enough. The onions and carrots were fine but very bland. The carrots were rough cut and large in portion, and I think they would benefit from a different presentation and seasoning. I love comfort food, but thought a little more flavor would go far. The steamed broccoli was the only healthy item we had, and it was perfectly simple and a welcome relief to the richness. \u003c/p>\n\u003cp>The place was crowded with families, Giants fans, single diners, male groups of friends…very convivial. It seemed as if there were a lot of regulars and the place had a steady buzz all evening. We finished our meal with a shared slice of NY Cheesecake with a berry coulis. It was a bit dry (I love my cheesecake really moist), but had good flavor. Our bill was only $160 for the three of us and considering the items and the number of things we ordered, we thought it a very fair bill, considering we had had five drinks as well. My boyfriend, who loves unpretentious local places, really liked it. We’ll be back and we want to try more on the menu. I’m curious to see what the person who chose it selected as their favorite dish.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kaley-todd125x125.jpg\" alt=\"Kaley Todd\" title=\"Kaley Todd\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kaley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Registered Dietician and Marathon Runner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Helmand Palace\u003cbr>\n\u003cstrong>Reviewed Izzy’s Steaks and Chops:\u003c/strong> Friday, September 9, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at Izzy’s at 6pm for an early dinner and although I walked to the restaurant, I did notice a sign that they validate parking — a huge perk for the Marina area where parking is at a premium. As we were promptly escorted to our table in the main dining room, we passed the bar where happy-hour patrons appeared to be enjoying martinis and glasses of wine as they gabbed with the bartender. The wood panel interior coupled with the warm and friendly atmosphere made me feel as though I was dining at Cheers. In fact, I wouldn’t have been surprised to see Norm sitting on a stool at the bar! \u003c/p>\n\u003cp>Considering I was at a steakhouse, I thought it would only be appropriate to begin the evening with a martini. I will admit that I rarely imbibe hard alcohol and am not a connoisseur of martinis, but this went down smoothly and had extra olives — just the way I like it. As I perused the menu, I was not surprised to see primarily beef and steak dishes. Although I tend to typically sway towards fish and seafood, I am a Chicago native and appreciate a good steak every once in a while. \u003c/p>\n\u003cp>As our waiter came to take our order, I asked if they had any specials for the evening. He indicated that they do not usually do specials, but they were featuring a seasonal heirloom tomato salad that would only be on the menu for a few more weeks. Considering I appreciate seasonal fresh fruits and vegetables, I thought that the salad was a required order. My dining partner and I split the salad, and both of us appreciated that the kitchen divided the salad for us and served it on separate plates. The flavor of the heirloom tomatoes exploded in my mouth and was balanced perfectly with the olive oil and balsamic dressing that was drizzled on top. The salad had a goat cheese crostini that balanced the acidic dressing and sweet and juicy tomato perfectly. Unfortunately, the meal went a bit downhill from here. I had ordered the strip steak, and my dining companion chose the prime rib. Being used to top cuts of meat, I was disappointed with the amount of fat and the lack of tenderness in the beef. They both were chewy and lacked flavor. \u003c/p>\n\u003cp>The entrees came with two sides that you selected from a list of various vegetables and potatoes. Because I’m a vegetable lover, I asked if I could have broccoli and substitute a side Caesar salad in place of the listed options — they were happy to accommodate. In addition to broccoli, my friend chose Izzy’s potatoes. Although the broccoli was perfectly cooked, the salad was a bit wilted and tasted like the dressing had been on it for hours. The Izzy’s potatoes reminded me of au gratin potatoes and had a rich creamy cheese sauce that was delicious, but too rich for more than a couple of bites. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we were waiting for our check, we ran into two groups of our friends who were having dinner, making Izzy’s truly a neighborhood establishment where “everyone knows your name.” Overall, Izzy’s is an ideal steakhouse if you are looking for the \u003cem>Cheers\u003c/em>-type atmosphere. Although the food may not be an A +, the wait staff gives you full attention and is willing to try and accommodate your dietary needs and alter dishes to your liking.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>El Huarache Loco: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6246\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6233\">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/cp612iPod.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/40/2011/10/kimberly-charles125x125.jpg\" alt=\"Kimberly Charles\" title=\"Kimberly Charles\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kimberly\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Creative PR Firm, Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Loco\u003cbr>\n\u003cstrong>Reviewed El Huarache Loco:\u003c/strong> Sunday, September 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Sundays at the Alemany Flea Market for many reasons, but a real highlight is the El Huarache Loco stand at the market. Run by Veronica Salazar, who grew up in Mexico City and missed her street food in the Distrito Federal so much that she recreated it here for those of us in the S.F. I’ve been a fan of the amazing gourmet but simple foods the Bay Area’s mobile food business offers and I follow many food trucks/carts on Twitter, as well as frequent the pod at the end of Valencia most Saturdays (Off the Grid) as well as the Tonayense truck by Best Buy on Harrison Street. El Huarache Loco first got my attention when I arrived at Alemany about 4 years ago, starving for bargains and something good to eat. I always look for where the lines are, as well as what people are eating and how much they’re enjoying and focusing on their food vs. simply eating to fill a hunger gap. When I saw the crowd by the El Huarache table and then looked over at the simple colorful tabletops with Mexican oilcloth tablecloths where people were digging in with enthusiasm, I knew I’d struck pay dirt. \u003c/p>\n\u003cp>This place is all about the freshness of the ingredients, the authenticity of the dishes, and specifically the signature dish called the Huarache which is a refried bean filled handmade corn tortilla lightly griddled and covered with red or green salsa, crema, queso fresco, cilantro, onions and a choice of toppings, either meat or vegetarian. Huarache means sandal in Spanish and history goes that in the 1930s in Mexico City, a woman named Carmen Gomez Medina invented this oblong/sandal-shaped goodness. She sold her huaraches in an open market called the Mercado de Jamaica, and today, that tradition of serving them in open markets is continued by the Salazar family with El Huarache Loco.\u003c/p>\n\u003cp>On a recent Sunday, I went with a friend of mine who has Mexican heritage, and who also had become a fan completely serendipitously. We ordered three things to share: a Flor de Calabaza quesadilla (squash blossom), the Huarache Alambre, and the Lamb Barbacoa taco. All cooked to order, the three dishes are a blaze of color and flavors, as well as textures and temperatures; a true gastronomic experience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Huarache Alambre is a classic dish from Mexico City, and it has a thick but supple tortilla filled with refried beans topped with steak, bacon, onions, cilantro, chorizo, poblano peppers, and queso fresco with a chile de’arbol sauce. It’s a toothsome dish that offers an explosion of flavor with each bite. Cool fresh queso fresco, onions and cilantro is counterpointed by sautéed poblanos, melted mozzarella on top. The lightly griddled huarache is crispy on the outside but soft and chewy throughout. The tortillas for the tacos and the huaraches are made on site by hand which makes everything so very fresh and delicious. \u003c/p>\n\u003cp>The squash blossom quesadilla was also prepared with a soft corn tortilla and, rather than being a big cheesy mess of two tortillas bound by cheese, it is a folded over simple presentation with fresh lettuce, queso fresco-stuffed squash blossoms, the chile de’arbol sauce and cotija cheese. I love squash blossoms, especially those stuffed with cheese, and these are not overdone, they are just right. All the dishes at El Huarache come with either a red sauce (chile de’arbol) or a green sauce (tomatillo, avocado, cilantro and lime), which cuts through anything fatty and adds zest and acidity to it. The arbol sauce is more creamy and decadent and helps pull together all sorts of different flavors in the dishes. \u003c/p>\n\u003cp>The lamb tacos are made on an organic blue corn tortilla and served with lamb that has been braised, so that it’s tender and falling apart, and covered in fresh onions and cilantro, and we ordered it with the aforementioned salsa verde. A squeeze of fresh lime cut through the fattiness of the lamb, and the acidity in the salsa verde complemented its richness as well. You can have it served with either or both sauces, I think I might try the ying/yang of that next time. \u003c/p>\n\u003cp>I love the story about how Veronica worked with La Cocina and was able to get support for her catering business from this Mission-based program. I live in the Mission and love its bright colors, flavors, and culture, and I am proud to see a program like La Cocina’s help talented people. One of the reasons I’m such a fan of El Huarache Loco is that you can tell it’s food made with love by the family behind it. They take our great farmers’ market fresh ingredients and craft authentic dishes from Mexico that tantalize. It’s really affordable, which is great in this economy, and you see none of the classic overdone rice, beans, cheese, or guacamole that has become an Americanized form of Mexican food, this is the REAL DEAL! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/andrew-kramer125x125.jpg\" alt=\"Andrew Kramer\" title=\"Andrew Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Sales President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izzy’s Steaks and Chops\u003cbr>\n\u003cstrong>Reviewed El Huarache Loco:\u003c/strong> Saturday, September 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI ate at El Huarache Loco in the Alemany Farmers’/Flea Market. I love all types of street food, especially Mexican, so I was very excited to eat theirs. I had to try the huarache, which is one of their specialties. It’s an oval tortilla with beans (lightly fried), sour cream, onion, cilantro, and an orange spicy salsa. The choices ranged from alambre, pollo, huevo, mole, and more. I had the alambre huarache, which seemed to be the most popular one. It’s Mexico City style (I’ve never been there though), which was bacon, chorizo, asada, bell peppers, onions, and melted mozzarella. I really liked it. The mixture of the meats weren’t really distinguishable, but the blend of all of them, along with the cheese and salsa, made for a delicious, new Mexican dish for me. It was similar to a tostada in that it was served open-faced, however instead of a crispy tortilla, it’s soft. It’s a bit messy, so be sure to eat it with someone with whom you’re very comfortable. \u003c/p>\n\u003cp>I love tacos so I had to try theirs. Again, you have a choice of meat from their large selection: ground beef, cured beef, chicken, pork, and more. I had the cecina taco, which is cured beef. The taco was an organic corn taco, and I got it with all the toppings, cilantro, onions, and the orange salsa. The salsa is really loaded on top of the entire taco, so it was pretty spicy. I loved the cecina. All the flavors mixing together really filled my mouth in an incredible way, making for a great taco. I liked the cecina meat even better than the alambre mixed meats. After finishing the taco, my mouth was still hot from the salsa. I just wish I had a cold Cerveza to go with it — it would have been perfect! The people working there were all very nice, including the owner. She’s from Mexico City, and the entire experience of eating there, from start to finish, was truly authentic. Their truck was crowded (which usually is a good sign) and deservedly so in the case of El Huarache Loco. \u003c/p>\n\u003cp>The only downside of the day was the traffic getting into and out of the farmers’ market. There was about a 10 minute wait to get into the market and park the car and probably closer to 15 minutes to get out of there. Waiting that long to eat at a place as good and authentic as El Huarache Loco and being able to shop at all the incredible organic fruit and vegetable stands at the market was worth it, however it’s not something I would do often. I think the next time I’ll satisfy my El Huarache Loco craving at Off the Grid on Friday night in Fort Mason. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kaley-todd125x125.jpg\" alt=\"Kaley Todd\" title=\"Kaley Todd\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kaley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Registered Dietician and Marathon Runner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Helmand Palace\u003cbr>\n\u003cstrong>Reviewed El Huarache Loco:\u003c/strong> Sunday, September 18, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This family-run food truck is tucked away in the Alemany Flea Market and makes for a great Sunday family outing. My two nieces, sister, brother-in-law, and I ventured out to this spot and were amazed by the number of people who had the same idea for their weekend. After perusing the merchandise throughout the market, we discovered the true gem of the day: the El Huarache Loco food truck. Surprisingly not busy, we approached the lady running the truck (who we found out was the daughter of Vanessa, the owner of the “restaurant”), who patiently guided us through the menu and provided us with suggestions that would please our entire group. We ended up with a variety of items that wowed the adventurous palates of the adults, and met the basic cravings of my three and six-year-old nieces. \u003c/p>\n\u003cp>As we waited for our food, we sat on a picnic table located between El Huarache Loco and another food truck, and sipped on the homemade hibiscus aqua fresca. Not particularly fond of sugary beverages, I found this was not overly sweetened and had a pleasant and refreshing flavor. The food arrived quickly and was brought to our table by the friendly staff. The handmade corn quesadilla that was served with squash blossoms won the award for the day. The squash blossoms were perfectly prepared and were complemented with a sprinkling of cheese that had a slight bite to it. The huarache with lamb and the side of nopales were also top contenders. The homemade mole sauce served with the lamb is a specialty of the food truck and it amazed us. Don’t be intimidated by the cactus salad (nopales), it is a perfect side that will balance the flavors of the meal. My three-year-old niece polished off the entire quesadilla before I had a chance to snag a bite, apparently she agreed that El Huarache Loco was the find of the day.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>El Huarache Loco food truck truly is a precious gem, offering authentic, inexpensive Mexican food that caters to all palates. More sophisticated diners will enjoy their gourmet flair, while inexperienced eaters will appreciate the simple, yet well prepared cuisine. This family-run “restaurant” is so accommodating and friendly that you feel like you are being served out of their home. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Kimberly:\u003c/strong> \"The tortillas for the tacos and the huaraches are made on site by hand which makes everything so very fresh and delicious.\"\r\n\u003cstrong> Andrew:\u003c/strong> \"I loved the cecina. All the flavors mixing together really filled my mouth in an incredible way, making for a great taco.\"\r\n\u003cstrong>Kaley:\u003c/strong> \" The handmade corn quesadilla that was served with squash blossoms won the award for the day.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>El Huarache Loco: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6246\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6233\">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/cp612iPod.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/40/2011/10/kimberly-charles125x125.jpg\" alt=\"Kimberly Charles\" title=\"Kimberly Charles\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kimberly\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Creative PR Firm, Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Loco\u003cbr>\n\u003cstrong>Reviewed El Huarache Loco:\u003c/strong> Sunday, September 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Sundays at the Alemany Flea Market for many reasons, but a real highlight is the El Huarache Loco stand at the market. Run by Veronica Salazar, who grew up in Mexico City and missed her street food in the Distrito Federal so much that she recreated it here for those of us in the S.F. I’ve been a fan of the amazing gourmet but simple foods the Bay Area’s mobile food business offers and I follow many food trucks/carts on Twitter, as well as frequent the pod at the end of Valencia most Saturdays (Off the Grid) as well as the Tonayense truck by Best Buy on Harrison Street. El Huarache Loco first got my attention when I arrived at Alemany about 4 years ago, starving for bargains and something good to eat. I always look for where the lines are, as well as what people are eating and how much they’re enjoying and focusing on their food vs. simply eating to fill a hunger gap. When I saw the crowd by the El Huarache table and then looked over at the simple colorful tabletops with Mexican oilcloth tablecloths where people were digging in with enthusiasm, I knew I’d struck pay dirt. \u003c/p>\n\u003cp>This place is all about the freshness of the ingredients, the authenticity of the dishes, and specifically the signature dish called the Huarache which is a refried bean filled handmade corn tortilla lightly griddled and covered with red or green salsa, crema, queso fresco, cilantro, onions and a choice of toppings, either meat or vegetarian. Huarache means sandal in Spanish and history goes that in the 1930s in Mexico City, a woman named Carmen Gomez Medina invented this oblong/sandal-shaped goodness. She sold her huaraches in an open market called the Mercado de Jamaica, and today, that tradition of serving them in open markets is continued by the Salazar family with El Huarache Loco.\u003c/p>\n\u003cp>On a recent Sunday, I went with a friend of mine who has Mexican heritage, and who also had become a fan completely serendipitously. We ordered three things to share: a Flor de Calabaza quesadilla (squash blossom), the Huarache Alambre, and the Lamb Barbacoa taco. All cooked to order, the three dishes are a blaze of color and flavors, as well as textures and temperatures; a true gastronomic experience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Huarache Alambre is a classic dish from Mexico City, and it has a thick but supple tortilla filled with refried beans topped with steak, bacon, onions, cilantro, chorizo, poblano peppers, and queso fresco with a chile de’arbol sauce. It’s a toothsome dish that offers an explosion of flavor with each bite. Cool fresh queso fresco, onions and cilantro is counterpointed by sautéed poblanos, melted mozzarella on top. The lightly griddled huarache is crispy on the outside but soft and chewy throughout. The tortillas for the tacos and the huaraches are made on site by hand which makes everything so very fresh and delicious. \u003c/p>\n\u003cp>The squash blossom quesadilla was also prepared with a soft corn tortilla and, rather than being a big cheesy mess of two tortillas bound by cheese, it is a folded over simple presentation with fresh lettuce, queso fresco-stuffed squash blossoms, the chile de’arbol sauce and cotija cheese. I love squash blossoms, especially those stuffed with cheese, and these are not overdone, they are just right. All the dishes at El Huarache come with either a red sauce (chile de’arbol) or a green sauce (tomatillo, avocado, cilantro and lime), which cuts through anything fatty and adds zest and acidity to it. The arbol sauce is more creamy and decadent and helps pull together all sorts of different flavors in the dishes. \u003c/p>\n\u003cp>The lamb tacos are made on an organic blue corn tortilla and served with lamb that has been braised, so that it’s tender and falling apart, and covered in fresh onions and cilantro, and we ordered it with the aforementioned salsa verde. A squeeze of fresh lime cut through the fattiness of the lamb, and the acidity in the salsa verde complemented its richness as well. You can have it served with either or both sauces, I think I might try the ying/yang of that next time. \u003c/p>\n\u003cp>I love the story about how Veronica worked with La Cocina and was able to get support for her catering business from this Mission-based program. I live in the Mission and love its bright colors, flavors, and culture, and I am proud to see a program like La Cocina’s help talented people. One of the reasons I’m such a fan of El Huarache Loco is that you can tell it’s food made with love by the family behind it. They take our great farmers’ market fresh ingredients and craft authentic dishes from Mexico that tantalize. It’s really affordable, which is great in this economy, and you see none of the classic overdone rice, beans, cheese, or guacamole that has become an Americanized form of Mexican food, this is the REAL DEAL! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/andrew-kramer125x125.jpg\" alt=\"Andrew Kramer\" title=\"Andrew Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Sales President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izzy’s Steaks and Chops\u003cbr>\n\u003cstrong>Reviewed El Huarache Loco:\u003c/strong> Saturday, September 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI ate at El Huarache Loco in the Alemany Farmers’/Flea Market. I love all types of street food, especially Mexican, so I was very excited to eat theirs. I had to try the huarache, which is one of their specialties. It’s an oval tortilla with beans (lightly fried), sour cream, onion, cilantro, and an orange spicy salsa. The choices ranged from alambre, pollo, huevo, mole, and more. I had the alambre huarache, which seemed to be the most popular one. It’s Mexico City style (I’ve never been there though), which was bacon, chorizo, asada, bell peppers, onions, and melted mozzarella. I really liked it. The mixture of the meats weren’t really distinguishable, but the blend of all of them, along with the cheese and salsa, made for a delicious, new Mexican dish for me. It was similar to a tostada in that it was served open-faced, however instead of a crispy tortilla, it’s soft. It’s a bit messy, so be sure to eat it with someone with whom you’re very comfortable. \u003c/p>\n\u003cp>I love tacos so I had to try theirs. Again, you have a choice of meat from their large selection: ground beef, cured beef, chicken, pork, and more. I had the cecina taco, which is cured beef. The taco was an organic corn taco, and I got it with all the toppings, cilantro, onions, and the orange salsa. The salsa is really loaded on top of the entire taco, so it was pretty spicy. I loved the cecina. All the flavors mixing together really filled my mouth in an incredible way, making for a great taco. I liked the cecina meat even better than the alambre mixed meats. After finishing the taco, my mouth was still hot from the salsa. I just wish I had a cold Cerveza to go with it — it would have been perfect! The people working there were all very nice, including the owner. She’s from Mexico City, and the entire experience of eating there, from start to finish, was truly authentic. Their truck was crowded (which usually is a good sign) and deservedly so in the case of El Huarache Loco. \u003c/p>\n\u003cp>The only downside of the day was the traffic getting into and out of the farmers’ market. There was about a 10 minute wait to get into the market and park the car and probably closer to 15 minutes to get out of there. Waiting that long to eat at a place as good and authentic as El Huarache Loco and being able to shop at all the incredible organic fruit and vegetable stands at the market was worth it, however it’s not something I would do often. I think the next time I’ll satisfy my El Huarache Loco craving at Off the Grid on Friday night in Fort Mason. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kaley-todd125x125.jpg\" alt=\"Kaley Todd\" title=\"Kaley Todd\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kaley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Registered Dietician and Marathon Runner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Helmand Palace\u003cbr>\n\u003cstrong>Reviewed El Huarache Loco:\u003c/strong> Sunday, September 18, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This family-run food truck is tucked away in the Alemany Flea Market and makes for a great Sunday family outing. My two nieces, sister, brother-in-law, and I ventured out to this spot and were amazed by the number of people who had the same idea for their weekend. After perusing the merchandise throughout the market, we discovered the true gem of the day: the El Huarache Loco food truck. Surprisingly not busy, we approached the lady running the truck (who we found out was the daughter of Vanessa, the owner of the “restaurant”), who patiently guided us through the menu and provided us with suggestions that would please our entire group. We ended up with a variety of items that wowed the adventurous palates of the adults, and met the basic cravings of my three and six-year-old nieces. \u003c/p>\n\u003cp>As we waited for our food, we sat on a picnic table located between El Huarache Loco and another food truck, and sipped on the homemade hibiscus aqua fresca. Not particularly fond of sugary beverages, I found this was not overly sweetened and had a pleasant and refreshing flavor. The food arrived quickly and was brought to our table by the friendly staff. The handmade corn quesadilla that was served with squash blossoms won the award for the day. The squash blossoms were perfectly prepared and were complemented with a sprinkling of cheese that had a slight bite to it. The huarache with lamb and the side of nopales were also top contenders. The homemade mole sauce served with the lamb is a specialty of the food truck and it amazed us. Don’t be intimidated by the cactus salad (nopales), it is a perfect side that will balance the flavors of the meal. My three-year-old niece polished off the entire quesadilla before I had a chance to snag a bite, apparently she agreed that El Huarache Loco was the find of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>El Huarache Loco food truck truly is a precious gem, offering authentic, inexpensive Mexican food that caters to all palates. More sophisticated diners will enjoy their gourmet flair, while inexperienced eaters will appreciate the simple, yet well prepared cuisine. This family-run “restaurant” is so accommodating and friendly that you feel like you are being served out of their home. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Helmand Palace: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6251\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6233\">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/cp612iPod.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/40/2011/10/kaley-todd125x125.jpg\" alt=\"Kaley Todd\" title=\"Kaley Todd\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kaley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Registered Dietician and Marathon Runner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Helmand Palace\u003cbr>\n\u003cstrong>Reviewed Helmand Palace:\u003c/strong> Thursday, September 8, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe first time I dined at the Helmand Palace was more than ten years ago when I was visiting my sister, long before I lived in the Bay Area. The restaurant left such a strong impression that it was one of the first restaurants I dined at upon my move to San Francisco. For those who are not familiar with Afghani cuisine, I like to think of it as a fusion of Mediterranean and Indian flavors. Onions, peppers, mushrooms, and rice are frequently combined with chicken and lamb and various spices including cinnamon, mint, and cilantro. \u003c/p>\n\u003cp>While you decide on what to order, complimentary bread with three distinct spreads are brought to the table. The three sauces — yogurt-mint, cilantro, and sweet and spicy –offer the palate unique flavors that complement one another and tantalize your taste buds. To start, be sure to try the kaddo appetizer. This pan-fried and baked baby pumpkin melts in your mouth. The savory pumpkin is perfectly complimented with a slightly spicy ground beef tomato sauce and topped with a light sugar coating and drizzled with a creamy and cooling yogurt garlic sauce. I have been known to go to the Helmand Palace because of a craving for this dish alone! The aushak ravioli is another delicious appetizer that won’t disappoint. This savory combination of leeks and scallions fills a loosely folded noodle and is topped with mint spiked ground beef sauce. It should be noted that both of these appetizers can be enjoyed as a vegetarian alternatives.\u003c/p>\n\u003cp>Not sure what to order as an entree? Ask your waiter. Depending on what you crave, your server will guide you in the right direction. I have tried many of the lamb and chicken dishes and have yet to be disappointed. Here are two of my favorites. The dwopiaza is a leg of lamb that is marinated and then grilled, resulting in a flavorful and tender entree. The mourgh challow chicken breast is sautéed with spices, yellow split-peas, yogurt, cilantro, and curry. It is served with challow, a fragrant and flavorful rice. The portions are hefty and ideal for sharing. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So if you are curious about authentic and unique ethnic cuisine in San Francisco, without breaking the pocket book, the Helmand Palace is for you. You will leave with a happy palate and looking forward to your next visit. The waiters are always friendly and truly support their menu. Vegetarians are well received.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kimberly-charles125x125.jpg\" alt=\"Kimberly Charles\" title=\"Kimberly Charles\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kimberly\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Creative PR Firm, Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Loco\u003cbr>\n\u003cstrong>Reviewed Helmand Palace:\u003c/strong> Tuesday, September 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI hadn’t heard of Helmand Palace before so I was eager to go, considering that when I lived in New York I was a big fan of Afghani food. I love the spices, the flavors, the sauces, the exotic quality of the experience. I circled the block for about 20 minutes futilely looking for parking and finally when I saw an opening right in front of the restaurant, I saw that they had validated parking around the corner. I just didn’t realize it, because the parking sign was hidden by the car that held that spot for some time beforehand. This is a good tip to tell future restaurant-goers, because it is parking hell generally in that neighborhood. I say, take a cab!\u003c/p>\n\u003cp>I arrived on the later side, 8:30 PM, which, early in the week, I consider to be a bit of the dead hour in San Francisco, having witnessed that’s when things really get cooking in New York. There were three tables taken then: a large international group of what appeared to be tech wizards (men and women of many nationalities) celebrating a birthday, a couple, and a solo diner. The food photos out front were a bit of a turnoff initially for me, as I’ve seen many touristy restaurants around the world that do that. I suppose it makes sense if you don’t know what you’re getting into, but to me it seemed to make it less of a culinary adventure. Plus the photos could have been more appetizing, they didn’t do the presentations justice. \u003c/p>\n\u003cp>The small bar area up front looked like a good place to whet one’s whistle on busier nights, but that night it was empty, and a lone, hard working waiter acting as host and server greeted me. He had a very kind face and was welcoming even though he seemed to be on a personal call when I walked in. I was struck quickly with an odd sort of cleaning liquid smell when I came in, sort of a disinfectant, which I always find to be a bit off-putting when I want my senses and appetite stimulated. The place was decorated in Afghani carpets, more modern lighting, and some village murals, which had charm. There were fresh flowers on each table, but it just seemed that a little low lighting and live music would have given the restaurant more warmth and made it a good date night place. It looked as if it had a stage for that purpose, perhaps on the weekend nights. \u003c/p>\n\u003cp>After perusing the menu and receiving some lovely sauces with warmed bread (a sort of raita, a cilantro-based sauce, and a spicy red sauce for dipping), my appetite was piqued. I ordered the vegetable aushak and the mourgh challow, as well as a reasonably priced glass of Sauvignon Blanc ($6), one I didn’t recognize and don’t recall, but which was decent. I always find that many ethnic cuisine-focused restaurants don’t spend enough time finding cheap and cheerful wines, but always seem to go for the mass appeal of the cheaper and widely recognized wines; a missed opportunity.\u003c/p>\n\u003cp>The aushak, which was a vegetarian ravioli filled with leeks, scallions and served with a yogurt, garlic, mint sauce, topped with yellow split peas and carrot sauce had a nice texture. The raviolis seemed to be homemade and quite delicate, however, I found the split peas to be a bit tough, i.e. undercooked, and the seasoning of dried mint to be too overpowering for the dish. The portion was just right, not too large, not too small and enough to share. \u003c/p>\n\u003cp>My next dish was the mourgh challow, which was chicken breast sautéed with spices and yellow split-peas and yogurt, cilantro, and curry sauce. The rice was fluffy and buttery, and a perfect texture, not clumpy or sticky. The accompanying sauce and chicken looked inviting, however, when I bit into the chicken, I instantly got the sense it was an older cut of meat, perhaps because it was a long weekend beforehand, but the meat didn’t taste fresh despite how good the sauce was. A bummer. \u003c/p>\n\u003cp>My overall impression was that I would give this place a second try, the prices, staff, and earnestness certainly were appealing, and I think perhaps trying different items on the menu might be worth doing. The large party seemed to be regulars and knew what to order — this might be the sort of place where ordering wisely will make for a whole different experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/andrew-kramer125x125.jpg\" alt=\"Andrew Kramer\" title=\"Andrew Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Sales President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izzy’s Steaks and Chops\u003cbr>\n\u003cstrong>Reviewed Helmand Palace:\u003c/strong> Friday, September 9, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This was the first time I’ve eaten Afghani food, so I was curious to see what it would be like. There was a miscommunication on my initial attempt to eat there. I had called for a reservation the night I was going and they had confirmed a table for me, however when I got there, they had a big sign on the door saying “Closed for Private Party.” They did have a few tables available during the party, but they were all taken when I got there at the time of my confirmed reservation. When I had called to make the initial reservation, they clearly should have told me about the private party. Then when I went back, I quickly realized the service was not good. The waitstaff were all very polite, but we sat there at least 10-15 minutes after being seated before they came to take a drink order. The thing is the restaurant wasn’t crowded. There were only about 6 tables occupied. They seemed more interested in clearing the plates from the empty tables and setting them again than they did in taking our order. I saw they do a takeout business, but still would have liked more attentive service. \u003c/p>\n\u003cp>The first food to arrive was the Afghan flatbread, which was warm, it just was pretty bland. It came with 3 different dips, cucumber yogurt, cilantro, and red chile peppers, which added nice flavors. When the bread was served with the nice looking dips, there was no explanation of what they were. It was all just put on the table. I had to ask the waiter to say what they were. Since we weren’t familiar with the food, I relied on the waiter for help when we ordered. He did a very nice job recommending things to us. The kaddo appetizer was excellent. It was pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce, topped with ground beef sauce. The pumpkin was sweet and the mixture of it with the beef sauce was delicious; melt in your mouth. The meat got me excited about the lamb and meatball entrees we had ordered. I also had the aush soup, which was a noodle soup served with the same beef sauce as the kaddo, and mint yogurt. It was basically the Afghan version of chicken noodle soup, just served with meat sauce instead. Overall, the dish wasn’t so flavorful, but I enjoyed the beef again. \u003c/p>\n\u003cp>For the entrees, I had the seek kabab, which was char-broiled leg of lamb marinated in a puree of onion, sun-dried baby grapes, and garlic, and served with sautéed eggplant and pallow rice. I enjoyed the lamb, which had good flavor, however the rest of the dish was bland. I didn’t like the taste of the eggplant at all, and it just didn’t seem to go with the lamb. It didn’t have much taste and would have been better if it had a richer, tomato sauce flavor to go with the lamb. I liked the pallow rice, it was seasoned with cinnamon, nutmeg, and cumin seeds, which you could really taste those flavors. The 2nd entrée was the koufta challow: beef meatballs with Afghan seasoning sautéed with sun-dried tomato, hot peppers, and green peas in a tomato sauce served with challow rice. The meatballs were absolutely delicious. I loved all the flavors of the dish with the juicy tomato sauce, and there was a bit of spice to it. For me, this was the standout dish along with the pumpkin dish. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was too full for dessert. I had an Amstel Light with the dinner. I was surprised to see there wasn’t an Afghan beer on the menu, as it’s fun to try the beer of the country when available. Like in the beginning of the night, the service was inattentive. Our empty plates just sat on the table, as I tried to get someone’s attention to clear them and bring us the check. Again, they continued to clear and set the empty tables rather than check on the customers in the restaurant. Overall, I’m glad I tried the restaurant; I did enjoy a few of the dishes, it’s just that the inattentive service wouldn’t bring me back to Helmand Palace anytime soon. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Kaley:\u003c/strong> \"To start, be sure to try the kaddo appetizer. This pan-fried and baked baby pumpkin melts in your mouth.\"\r\n\u003cstrong>Kimberly:\u003c/strong> \"The raviolis seemed to be homemade and quite delicate, however, I found the split peas to be a bit tough, i.e. undercooked, and the seasoning of dried mint to be too overpowering for the dish.\"\r\n\u003cstrong>Andrew:\u003c/strong> \"The 2nd entrée was the koufta challow: beef meatballs with Afghan seasoning sautéed with sun-dried tomato, hot peppers, and green peas in a tomato sauce served with challow rice. The meatballs were absolutely delicious. \"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Helmand Palace: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6251\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6233\">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/cp612iPod.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/40/2011/10/kaley-todd125x125.jpg\" alt=\"Kaley Todd\" title=\"Kaley Todd\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kaley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Registered Dietician and Marathon Runner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Helmand Palace\u003cbr>\n\u003cstrong>Reviewed Helmand Palace:\u003c/strong> Thursday, September 8, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe first time I dined at the Helmand Palace was more than ten years ago when I was visiting my sister, long before I lived in the Bay Area. The restaurant left such a strong impression that it was one of the first restaurants I dined at upon my move to San Francisco. For those who are not familiar with Afghani cuisine, I like to think of it as a fusion of Mediterranean and Indian flavors. Onions, peppers, mushrooms, and rice are frequently combined with chicken and lamb and various spices including cinnamon, mint, and cilantro. \u003c/p>\n\u003cp>While you decide on what to order, complimentary bread with three distinct spreads are brought to the table. The three sauces — yogurt-mint, cilantro, and sweet and spicy –offer the palate unique flavors that complement one another and tantalize your taste buds. To start, be sure to try the kaddo appetizer. This pan-fried and baked baby pumpkin melts in your mouth. The savory pumpkin is perfectly complimented with a slightly spicy ground beef tomato sauce and topped with a light sugar coating and drizzled with a creamy and cooling yogurt garlic sauce. I have been known to go to the Helmand Palace because of a craving for this dish alone! The aushak ravioli is another delicious appetizer that won’t disappoint. This savory combination of leeks and scallions fills a loosely folded noodle and is topped with mint spiked ground beef sauce. It should be noted that both of these appetizers can be enjoyed as a vegetarian alternatives.\u003c/p>\n\u003cp>Not sure what to order as an entree? Ask your waiter. Depending on what you crave, your server will guide you in the right direction. I have tried many of the lamb and chicken dishes and have yet to be disappointed. Here are two of my favorites. The dwopiaza is a leg of lamb that is marinated and then grilled, resulting in a flavorful and tender entree. The mourgh challow chicken breast is sautéed with spices, yellow split-peas, yogurt, cilantro, and curry. It is served with challow, a fragrant and flavorful rice. The portions are hefty and ideal for sharing. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So if you are curious about authentic and unique ethnic cuisine in San Francisco, without breaking the pocket book, the Helmand Palace is for you. You will leave with a happy palate and looking forward to your next visit. The waiters are always friendly and truly support their menu. Vegetarians are well received.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kimberly-charles125x125.jpg\" alt=\"Kimberly Charles\" title=\"Kimberly Charles\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kimberly\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Creative PR Firm, Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Loco\u003cbr>\n\u003cstrong>Reviewed Helmand Palace:\u003c/strong> Tuesday, September 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI hadn’t heard of Helmand Palace before so I was eager to go, considering that when I lived in New York I was a big fan of Afghani food. I love the spices, the flavors, the sauces, the exotic quality of the experience. I circled the block for about 20 minutes futilely looking for parking and finally when I saw an opening right in front of the restaurant, I saw that they had validated parking around the corner. I just didn’t realize it, because the parking sign was hidden by the car that held that spot for some time beforehand. This is a good tip to tell future restaurant-goers, because it is parking hell generally in that neighborhood. I say, take a cab!\u003c/p>\n\u003cp>I arrived on the later side, 8:30 PM, which, early in the week, I consider to be a bit of the dead hour in San Francisco, having witnessed that’s when things really get cooking in New York. There were three tables taken then: a large international group of what appeared to be tech wizards (men and women of many nationalities) celebrating a birthday, a couple, and a solo diner. The food photos out front were a bit of a turnoff initially for me, as I’ve seen many touristy restaurants around the world that do that. I suppose it makes sense if you don’t know what you’re getting into, but to me it seemed to make it less of a culinary adventure. Plus the photos could have been more appetizing, they didn’t do the presentations justice. \u003c/p>\n\u003cp>The small bar area up front looked like a good place to whet one’s whistle on busier nights, but that night it was empty, and a lone, hard working waiter acting as host and server greeted me. He had a very kind face and was welcoming even though he seemed to be on a personal call when I walked in. I was struck quickly with an odd sort of cleaning liquid smell when I came in, sort of a disinfectant, which I always find to be a bit off-putting when I want my senses and appetite stimulated. The place was decorated in Afghani carpets, more modern lighting, and some village murals, which had charm. There were fresh flowers on each table, but it just seemed that a little low lighting and live music would have given the restaurant more warmth and made it a good date night place. It looked as if it had a stage for that purpose, perhaps on the weekend nights. \u003c/p>\n\u003cp>After perusing the menu and receiving some lovely sauces with warmed bread (a sort of raita, a cilantro-based sauce, and a spicy red sauce for dipping), my appetite was piqued. I ordered the vegetable aushak and the mourgh challow, as well as a reasonably priced glass of Sauvignon Blanc ($6), one I didn’t recognize and don’t recall, but which was decent. I always find that many ethnic cuisine-focused restaurants don’t spend enough time finding cheap and cheerful wines, but always seem to go for the mass appeal of the cheaper and widely recognized wines; a missed opportunity.\u003c/p>\n\u003cp>The aushak, which was a vegetarian ravioli filled with leeks, scallions and served with a yogurt, garlic, mint sauce, topped with yellow split peas and carrot sauce had a nice texture. The raviolis seemed to be homemade and quite delicate, however, I found the split peas to be a bit tough, i.e. undercooked, and the seasoning of dried mint to be too overpowering for the dish. The portion was just right, not too large, not too small and enough to share. \u003c/p>\n\u003cp>My next dish was the mourgh challow, which was chicken breast sautéed with spices and yellow split-peas and yogurt, cilantro, and curry sauce. The rice was fluffy and buttery, and a perfect texture, not clumpy or sticky. The accompanying sauce and chicken looked inviting, however, when I bit into the chicken, I instantly got the sense it was an older cut of meat, perhaps because it was a long weekend beforehand, but the meat didn’t taste fresh despite how good the sauce was. A bummer. \u003c/p>\n\u003cp>My overall impression was that I would give this place a second try, the prices, staff, and earnestness certainly were appealing, and I think perhaps trying different items on the menu might be worth doing. The large party seemed to be regulars and knew what to order — this might be the sort of place where ordering wisely will make for a whole different experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/andrew-kramer125x125.jpg\" alt=\"Andrew Kramer\" title=\"Andrew Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Sales President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izzy’s Steaks and Chops\u003cbr>\n\u003cstrong>Reviewed Helmand Palace:\u003c/strong> Friday, September 9, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This was the first time I’ve eaten Afghani food, so I was curious to see what it would be like. There was a miscommunication on my initial attempt to eat there. I had called for a reservation the night I was going and they had confirmed a table for me, however when I got there, they had a big sign on the door saying “Closed for Private Party.” They did have a few tables available during the party, but they were all taken when I got there at the time of my confirmed reservation. When I had called to make the initial reservation, they clearly should have told me about the private party. Then when I went back, I quickly realized the service was not good. The waitstaff were all very polite, but we sat there at least 10-15 minutes after being seated before they came to take a drink order. The thing is the restaurant wasn’t crowded. There were only about 6 tables occupied. They seemed more interested in clearing the plates from the empty tables and setting them again than they did in taking our order. I saw they do a takeout business, but still would have liked more attentive service. \u003c/p>\n\u003cp>The first food to arrive was the Afghan flatbread, which was warm, it just was pretty bland. It came with 3 different dips, cucumber yogurt, cilantro, and red chile peppers, which added nice flavors. When the bread was served with the nice looking dips, there was no explanation of what they were. It was all just put on the table. I had to ask the waiter to say what they were. Since we weren’t familiar with the food, I relied on the waiter for help when we ordered. He did a very nice job recommending things to us. The kaddo appetizer was excellent. It was pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce, topped with ground beef sauce. The pumpkin was sweet and the mixture of it with the beef sauce was delicious; melt in your mouth. The meat got me excited about the lamb and meatball entrees we had ordered. I also had the aush soup, which was a noodle soup served with the same beef sauce as the kaddo, and mint yogurt. It was basically the Afghan version of chicken noodle soup, just served with meat sauce instead. Overall, the dish wasn’t so flavorful, but I enjoyed the beef again. \u003c/p>\n\u003cp>For the entrees, I had the seek kabab, which was char-broiled leg of lamb marinated in a puree of onion, sun-dried baby grapes, and garlic, and served with sautéed eggplant and pallow rice. I enjoyed the lamb, which had good flavor, however the rest of the dish was bland. I didn’t like the taste of the eggplant at all, and it just didn’t seem to go with the lamb. It didn’t have much taste and would have been better if it had a richer, tomato sauce flavor to go with the lamb. I liked the pallow rice, it was seasoned with cinnamon, nutmeg, and cumin seeds, which you could really taste those flavors. The 2nd entrée was the koufta challow: beef meatballs with Afghan seasoning sautéed with sun-dried tomato, hot peppers, and green peas in a tomato sauce served with challow rice. The meatballs were absolutely delicious. I loved all the flavors of the dish with the juicy tomato sauce, and there was a bit of spice to it. For me, this was the standout dish along with the pumpkin dish. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was too full for dessert. I had an Amstel Light with the dinner. I was surprised to see there wasn’t an Afghan beer on the menu, as it’s fun to try the beer of the country when available. Like in the beginning of the night, the service was inattentive. Our empty plates just sat on the table, as I tried to get someone’s attention to clear them and bring us the check. Again, they continued to clear and set the empty tables rather than check on the customers in the restaurant. Overall, I’m glad I tried the restaurant; I did enjoy a few of the dishes, it’s just that the inattentive service wouldn’t bring me back to Helmand Palace anytime soon. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
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"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": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"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": {
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"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"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)",
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
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