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"content": "\u003cp>\u003cstrong>Café Aquarius: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6140\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Sunday, August 28, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have to start out by saying how I came to know Café Aquarius. My employer moved her business from Oakland to Emeryville, and while we were unpacking our offices on the very first day, the owner (Patrick Feehan) came to our offices with a basket chock full of baked goods. His, “Welcome To The Neighborhood” introduction of the café to our employees was a warm gesture of friendship and let us know we made a good move. When we took a bite of his cinnamon roll, the warm gesture became an immediate falling-in-love relationship.\u003c/p>\n\u003cp>Café Aquarius has touches of a favorite breakfast spot in Paris: cobblestone floors, fresh flowers, and baked goods that rival Parisian goodies. To add to their uniqueness, they have prominently visual wall artwork featuring retro-television and movie space-related memorabilia, like \u003cem>Lost In Space\u003c/em>, \u003cem>Star Trek\u003c/em> and other childhood favorites for the adventurer interested in science-fiction like the owner is. (He’s an Aquarius astrologically, so the connection to space-age, futurist, and the always evolving is partially due to this). Even the décor has touches of it. They also offer astrology classes, taught by Renee Bornstein, a professional astrologer who teaches you how to interpret and prepare astrology charts. So it’s a great place to figure out what’s going on with the people you need to chart about while you’re enjoying that baked good or delicious meal. \u003c/p>\n\u003cp>Easily accessible by public transportation with lots of parking nearby, the café offers breakfast and lunch daily and brunch on weekends with savory and sweet choices. All are portioned well for the ravenous, and they welcome families, singles and their pooches, large or small groups for casual business meals, as well as social gatherings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s no surprise that outer space is featured as a side-kitchen, because their cinnamon roll and hazelnut breakfast buns are other-worldly delicious. I’ve observed many Café Aquarius fans stop in for coffee and say the Café Aquarius cinnamon roll is one of the best they’ve had anywhere and on any continent. My mother is a professional pastry person and has baked her entire life and made money doing it (she’s pretty awesome at it). I tell friends that if I had to choose my last meal on Earth, this would definitely be on it! It’s that fantastic. Their chocolate croissants are light and buttery pastry, decadently done. They offer éclairs, cookies, tarts, and cheesecake for anyone popping in to have with an afternoon beverage or as a dessert to take home. They also custom bake and cater. And I meant it when I said pooches: Café Aquarius makes doggie biscuits in addition to fresh-baked goods and cookies. \u003c/p>\n\u003cp>Some of my favorite breakfasts include the lemon ricotta pancakes. They are so delicious, they actually taste good for you (a sign of a good pancake is it doesn’t need syrup and theirs don’t need syrup). The buttermilk pancakes are exceptionally light, fluffy, and equally delicious. The eggs Benedict is also perfectly prepared on top of ham and an English muffin with hollandaise sauce. Their croissants, biscuits, and scones make up a variety of sweet and savory goodies that can mix and match with egg, bacon, cheese, and other add-ins. Friends love the breakfast tacos, as well as a special that is a breakfast pizza. My friend Kevin raved about it when he had it, and you have to see it to believe it. It’s that brilliant and delicious.\u003c/p>\n\u003cp>My favorite breakfast sandwich has to be the Greenway Croissant with chive scrambled eggs, wilted spinach, and goat cheese: perfect eggs, flaky and flavorful croissant. Just yummy. My most recent visit to review for \u003cem>Check, Please! Bay Area\u003c/em> allowed me to introduce the restaurant to a newbie transplant friend who commented that her eggs were the “freshest and best [she’s] ever tasted.” Eggs at Café Aquarius are always cooked perfectly. Yellow, not runny, unless you order them that way, and perfectly scrambled without frayed edges (overcooked). Over-easy eggs are also prepared exactly the way you ask, either with the runny or fully-cooked yolks (get them runny and dip the bread in them: wow!). I also love the Hollis Hash, which is Niman Ranch pastrami and potatoes topped with two-eggs. This ain’t your typical hash and eggs, and they make a vegetarian version of it. \u003c/p>\n\u003cp>My lunch favorite has got to be the blackened fish sandwich and the 65th Street Burger. I have to say it’s the lightest and flakiest sandwich I’ve ever eaten. The burger is well-prepared from freshly chopped beef, and it’s a hearty and flavorful choice that is always perfectly cooked. I’ll boldly say theirs is the best Chai latte in the East Bay, because you feel like you’ve had a therapy session after you’ve tasted it. Smooth and flavorful, not too spiced. Just like a warm hug in a mug. \u003c/p>\n\u003cp>Café Aquarius uses only the freshest ingredients from local purveyors for their selections, and the owner shops at least three times a week to get products for the restaurant. He’s from the Bay Area with over thirty years of experience with bakery and pastry/restaurant goodies. He absolutely knows the best foodie business folks and brings other artisans into the mix when it comes to fresh pastas (Fred Biletnikoff) and spicy sausages. They offer beer and wine, which is a nice change, since cafes typically don’t serve alcohol. \u003c/p>\n\u003cp>Now, one of the centers of attraction I must mention separately has to be their fresh-baked bread. Café Aquarius uses its on-premises bakery to prepare their delectable baked goods, both sweet and savory, but one of the stars has to be the pan de agua bread, which is served with breakfasts and on all sandwiches. Pan de agua is a uniquely textured, light yet firm, and crusty bread that rises in a water bath, causing it to have a chewy and soft crust and delicious taste that makes all other specialty breads with the hard and flour-dusty crust seem ordinary. Like French or Cuban-styled bread, it perfectly complements their sandwiches, burger, and salads (yes, they use them for croutons). Its light texture doesn’t take away from the fillings on the sandwich and you don’t even need condiments to make it soft or flavored. You can even take home a loaf, since they also bake it to sell.\u003c/p>\n\u003cp>Café Aquarius is not open for dinner, but they do offer a happy hour barbecue every Friday from 2pm-7pm. Having gone there with a friend who is a hard-core Texan, I know they serve up authentic house-made barbecue, based on Kansas City or Texas Red style sauce. They offer barbecue pulled pork, barbecue chicken, locally made artisan sausages, baked beans, coleslaw (some of the best I’ve had anywhere), and potato salad. They top it off with one of the most delicious cornbread muffins ever and have draft beer and sangria to accompany it. It’s priced reasonably, always delicious, and got a thumbs-up from a Texan that knows his barbeque.\u003c/p>\n\u003cp>Chef Marianne Zdobysz (Chef Z) is one of the secret weapons that makes the food experience a revelation, and between her and Patrick Feehan, who is responsible for the decadently delicious baked goods at Café Aquarius, they have fifty years of solid restaurant and bakery experience. They’re an all around fun place to spend your mornings and afternoons. Café Aquarius is everything you’d expect from a neighborhood café. It’s friendly and accommodating with delicious food, warm service, and for a place with touches of outer space, it is very down to earth! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Thursday, September 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCafe Aquarius, located on 65th Street, is a well-rated restaurant, tucked between the industrial buildings of Emeryville. I was excited to find out why. It was a warm and sunny weekday, and open doors greeted me with a very bistro-like setting inside. Many of the buildings in this area, including this restaurant, looked new and clean with a fresh coat of paint. I have to say I really liked the decor! Its cobblestone floor, bistro tables, and wooden beams give the restaurant a very winery or old world bakery feel. It was disappointing that they do not have a wine list as it definitely had me in the mood for some. The lunch crowd seemed to be comprised mostly of local professionals on their lunch hour, which made sense. I was seated right away in an almost full dining room. I noticed that the pastry case was nearly empty, making me think they must do a lot of business during breakfast hours. \u003c/p>\n\u003cp>I have to admit I chose more food than I would normally eat, because I was really interested to see what sets this local favorite apart from other lunch spots. My partner and I started our meal with the soup of the day: a light, refreshing chicken and rice soup, which was complemented by a lime-chicken broth that felt very summery and was a light way to start the meal. We then split the warm spinach salad with candied pecans, bacon, feta, and red onion, and a raspberry vinaigrette. They offered a series of additional items you could add, like grilled steak, prawns, or chicken that, combined with the soup, would easily have been enough for lunch.\u003c/p>\n\u003cp>Wanting to try more of the menu, I kept it simple and opted to order entrees, knowing most likely, I would still be taking some food home. I love to share entrees; you can try twice as much and not feel like you missed out on trying another dish when it’s a toss up. The 6500 Club Sandwich was the first item that caught my eye. It came with grilled chicken, bacon, Swiss cheese, lettuce, tomato, and avocado aioli in between house made focaccia. It was surprisingly light, but the flavor profile left something to be desired. Not bad, yet not great either. My partner and I both enjoyed the soup of the day so much we went with the dish of the day: penne pasta in a cream sauce with salmon, sun dried tomatoes, and green beans. This fared better than the club. It was well balanced with a rich, creamy flavor that made me dip the homemade bread into sauce after the pasta was gone. Most of the dishes came with a salad and their freshly baked bread. The server was nice enough to substitute the salads that came with the entrée with fresh fruit. It was a great palate cleanser and perfect on this warm summer day. The bread, on the other hand, went to waste, as I packaged one half of the sandwich upon finishing the meal. Clearly, this is not a place for multiple courses, portion-wise. Bang for the buck comes on one big plate.\u003c/p>\n\u003cp>What’s my overall impression of the restaurant? It was “All right.” The staff was friendly and quick. I can’t say the food was spectacular outside of the soup I had to start, but I can’t say it was bad either. If I was in the neighborhood and was hungry, I’d stop in. I just wouldn’t go out of my way to brag about it.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Thursday, September 8, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went here for breakfast with a friend of mine. At first, I was disappointed, because the breakfast menu wasn’t very extensive, and I thought perhaps that all the “good” items might be served at lunch. However, once we started eating, I was really impressed with how good everything tasted and with the overall quality of the ingredients they used in the breakfast dishes.\u003c/p>\n\u003cp>We sampled the basic breakfast, two eggs with sausage and home fries. The chicken-apple sausage that they used was delicious, and I was a big fan of the home fries. They were cut just right — not so large that they didn’t get cooked thoroughly, and not so small that they only served to absorb grease. They were crispy and delicious with just the right amount of seasonings and fried onions. The Mexican-style breakfast tacos were really outstanding. Two homemade corn tortillas, topped with eggs scrambled with chorizo, cojito cheese, and pico de gallo salsa. \u003c/p>\n\u003cp>By far, our two favorite items were the biscuit sandwich and the pastrami hash over eggs. The biscuit sandwich is simply eggs scrambled with chives, topped with bacon and cheddar cheese, and served on a biscuit. It’s the kind of thing that ISN’T hard to screw up, but for some reason a lot places do. The folks at Cafe Aquarius clearly KNOW what they’re doing and have a great deal of respect for the ingredients they’re using and their presentation. This was simple, but perfect, dish.\u003c/p>\n\u003cp>The other huge success was the “Hollis Hash,” otherwise known as pastrami and potatoes “hashed” together, served with eggs any style and home fries. According to the menu, they use pastrami from Niman Ranch. This was another dish that, in less-skilled hands, could’ve really been a disaster, but was done to perfection at Cafe Aquarius.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Since I live in San Francisco, I can’t really see myself making a special trip to Emeryville SIMPLY to have breakfast at Café Aquarius, but if you live in the East Bay, or if you need a spot to rendezvous with friends from Oakland or Berkeley, Cafe Aquarius is ideal. I would also recommend that anyone working in a restaurant or cafe that serves breakfast GO to Cafe Aquarius and learn the art of properly scrambling eggs and cooking home fries from them. The folks at Cafe Aquarius knew what they were doing — they didn’t need to be told how to cook the pastrami or how to cook the home fries. They got it all right the first time!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Carol:\u003c/strong> \"Some of my favorite breakfasts include the lemon ricotta pancakes. They are so delicious, they actually taste good for you.\" \r\n\u003cstrong>Mike:\u003c/strong> \"I can't say the food was spectacular outside of the soup I had to start, but I can't say it was bad either.\" \r\n\u003cstrong>Jeff:\u003c/strong> \"The chicken-apple sausage that they used was delicious, and I was a big fan of the home fries. The Mexican-style breakfast tacos were really outstanding.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Aquarius: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6140\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Sunday, August 28, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have to start out by saying how I came to know Café Aquarius. My employer moved her business from Oakland to Emeryville, and while we were unpacking our offices on the very first day, the owner (Patrick Feehan) came to our offices with a basket chock full of baked goods. His, “Welcome To The Neighborhood” introduction of the café to our employees was a warm gesture of friendship and let us know we made a good move. When we took a bite of his cinnamon roll, the warm gesture became an immediate falling-in-love relationship.\u003c/p>\n\u003cp>Café Aquarius has touches of a favorite breakfast spot in Paris: cobblestone floors, fresh flowers, and baked goods that rival Parisian goodies. To add to their uniqueness, they have prominently visual wall artwork featuring retro-television and movie space-related memorabilia, like \u003cem>Lost In Space\u003c/em>, \u003cem>Star Trek\u003c/em> and other childhood favorites for the adventurer interested in science-fiction like the owner is. (He’s an Aquarius astrologically, so the connection to space-age, futurist, and the always evolving is partially due to this). Even the décor has touches of it. They also offer astrology classes, taught by Renee Bornstein, a professional astrologer who teaches you how to interpret and prepare astrology charts. So it’s a great place to figure out what’s going on with the people you need to chart about while you’re enjoying that baked good or delicious meal. \u003c/p>\n\u003cp>Easily accessible by public transportation with lots of parking nearby, the café offers breakfast and lunch daily and brunch on weekends with savory and sweet choices. All are portioned well for the ravenous, and they welcome families, singles and their pooches, large or small groups for casual business meals, as well as social gatherings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s no surprise that outer space is featured as a side-kitchen, because their cinnamon roll and hazelnut breakfast buns are other-worldly delicious. I’ve observed many Café Aquarius fans stop in for coffee and say the Café Aquarius cinnamon roll is one of the best they’ve had anywhere and on any continent. My mother is a professional pastry person and has baked her entire life and made money doing it (she’s pretty awesome at it). I tell friends that if I had to choose my last meal on Earth, this would definitely be on it! It’s that fantastic. Their chocolate croissants are light and buttery pastry, decadently done. They offer éclairs, cookies, tarts, and cheesecake for anyone popping in to have with an afternoon beverage or as a dessert to take home. They also custom bake and cater. And I meant it when I said pooches: Café Aquarius makes doggie biscuits in addition to fresh-baked goods and cookies. \u003c/p>\n\u003cp>Some of my favorite breakfasts include the lemon ricotta pancakes. They are so delicious, they actually taste good for you (a sign of a good pancake is it doesn’t need syrup and theirs don’t need syrup). The buttermilk pancakes are exceptionally light, fluffy, and equally delicious. The eggs Benedict is also perfectly prepared on top of ham and an English muffin with hollandaise sauce. Their croissants, biscuits, and scones make up a variety of sweet and savory goodies that can mix and match with egg, bacon, cheese, and other add-ins. Friends love the breakfast tacos, as well as a special that is a breakfast pizza. My friend Kevin raved about it when he had it, and you have to see it to believe it. It’s that brilliant and delicious.\u003c/p>\n\u003cp>My favorite breakfast sandwich has to be the Greenway Croissant with chive scrambled eggs, wilted spinach, and goat cheese: perfect eggs, flaky and flavorful croissant. Just yummy. My most recent visit to review for \u003cem>Check, Please! Bay Area\u003c/em> allowed me to introduce the restaurant to a newbie transplant friend who commented that her eggs were the “freshest and best [she’s] ever tasted.” Eggs at Café Aquarius are always cooked perfectly. Yellow, not runny, unless you order them that way, and perfectly scrambled without frayed edges (overcooked). Over-easy eggs are also prepared exactly the way you ask, either with the runny or fully-cooked yolks (get them runny and dip the bread in them: wow!). I also love the Hollis Hash, which is Niman Ranch pastrami and potatoes topped with two-eggs. This ain’t your typical hash and eggs, and they make a vegetarian version of it. \u003c/p>\n\u003cp>My lunch favorite has got to be the blackened fish sandwich and the 65th Street Burger. I have to say it’s the lightest and flakiest sandwich I’ve ever eaten. The burger is well-prepared from freshly chopped beef, and it’s a hearty and flavorful choice that is always perfectly cooked. I’ll boldly say theirs is the best Chai latte in the East Bay, because you feel like you’ve had a therapy session after you’ve tasted it. Smooth and flavorful, not too spiced. Just like a warm hug in a mug. \u003c/p>\n\u003cp>Café Aquarius uses only the freshest ingredients from local purveyors for their selections, and the owner shops at least three times a week to get products for the restaurant. He’s from the Bay Area with over thirty years of experience with bakery and pastry/restaurant goodies. He absolutely knows the best foodie business folks and brings other artisans into the mix when it comes to fresh pastas (Fred Biletnikoff) and spicy sausages. They offer beer and wine, which is a nice change, since cafes typically don’t serve alcohol. \u003c/p>\n\u003cp>Now, one of the centers of attraction I must mention separately has to be their fresh-baked bread. Café Aquarius uses its on-premises bakery to prepare their delectable baked goods, both sweet and savory, but one of the stars has to be the pan de agua bread, which is served with breakfasts and on all sandwiches. Pan de agua is a uniquely textured, light yet firm, and crusty bread that rises in a water bath, causing it to have a chewy and soft crust and delicious taste that makes all other specialty breads with the hard and flour-dusty crust seem ordinary. Like French or Cuban-styled bread, it perfectly complements their sandwiches, burger, and salads (yes, they use them for croutons). Its light texture doesn’t take away from the fillings on the sandwich and you don’t even need condiments to make it soft or flavored. You can even take home a loaf, since they also bake it to sell.\u003c/p>\n\u003cp>Café Aquarius is not open for dinner, but they do offer a happy hour barbecue every Friday from 2pm-7pm. Having gone there with a friend who is a hard-core Texan, I know they serve up authentic house-made barbecue, based on Kansas City or Texas Red style sauce. They offer barbecue pulled pork, barbecue chicken, locally made artisan sausages, baked beans, coleslaw (some of the best I’ve had anywhere), and potato salad. They top it off with one of the most delicious cornbread muffins ever and have draft beer and sangria to accompany it. It’s priced reasonably, always delicious, and got a thumbs-up from a Texan that knows his barbeque.\u003c/p>\n\u003cp>Chef Marianne Zdobysz (Chef Z) is one of the secret weapons that makes the food experience a revelation, and between her and Patrick Feehan, who is responsible for the decadently delicious baked goods at Café Aquarius, they have fifty years of solid restaurant and bakery experience. They’re an all around fun place to spend your mornings and afternoons. Café Aquarius is everything you’d expect from a neighborhood café. It’s friendly and accommodating with delicious food, warm service, and for a place with touches of outer space, it is very down to earth! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Thursday, September 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCafe Aquarius, located on 65th Street, is a well-rated restaurant, tucked between the industrial buildings of Emeryville. I was excited to find out why. It was a warm and sunny weekday, and open doors greeted me with a very bistro-like setting inside. Many of the buildings in this area, including this restaurant, looked new and clean with a fresh coat of paint. I have to say I really liked the decor! Its cobblestone floor, bistro tables, and wooden beams give the restaurant a very winery or old world bakery feel. It was disappointing that they do not have a wine list as it definitely had me in the mood for some. The lunch crowd seemed to be comprised mostly of local professionals on their lunch hour, which made sense. I was seated right away in an almost full dining room. I noticed that the pastry case was nearly empty, making me think they must do a lot of business during breakfast hours. \u003c/p>\n\u003cp>I have to admit I chose more food than I would normally eat, because I was really interested to see what sets this local favorite apart from other lunch spots. My partner and I started our meal with the soup of the day: a light, refreshing chicken and rice soup, which was complemented by a lime-chicken broth that felt very summery and was a light way to start the meal. We then split the warm spinach salad with candied pecans, bacon, feta, and red onion, and a raspberry vinaigrette. They offered a series of additional items you could add, like grilled steak, prawns, or chicken that, combined with the soup, would easily have been enough for lunch.\u003c/p>\n\u003cp>Wanting to try more of the menu, I kept it simple and opted to order entrees, knowing most likely, I would still be taking some food home. I love to share entrees; you can try twice as much and not feel like you missed out on trying another dish when it’s a toss up. The 6500 Club Sandwich was the first item that caught my eye. It came with grilled chicken, bacon, Swiss cheese, lettuce, tomato, and avocado aioli in between house made focaccia. It was surprisingly light, but the flavor profile left something to be desired. Not bad, yet not great either. My partner and I both enjoyed the soup of the day so much we went with the dish of the day: penne pasta in a cream sauce with salmon, sun dried tomatoes, and green beans. This fared better than the club. It was well balanced with a rich, creamy flavor that made me dip the homemade bread into sauce after the pasta was gone. Most of the dishes came with a salad and their freshly baked bread. The server was nice enough to substitute the salads that came with the entrée with fresh fruit. It was a great palate cleanser and perfect on this warm summer day. The bread, on the other hand, went to waste, as I packaged one half of the sandwich upon finishing the meal. Clearly, this is not a place for multiple courses, portion-wise. Bang for the buck comes on one big plate.\u003c/p>\n\u003cp>What’s my overall impression of the restaurant? It was “All right.” The staff was friendly and quick. I can’t say the food was spectacular outside of the soup I had to start, but I can’t say it was bad either. If I was in the neighborhood and was hungry, I’d stop in. I just wouldn’t go out of my way to brag about it.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Thursday, September 8, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went here for breakfast with a friend of mine. At first, I was disappointed, because the breakfast menu wasn’t very extensive, and I thought perhaps that all the “good” items might be served at lunch. However, once we started eating, I was really impressed with how good everything tasted and with the overall quality of the ingredients they used in the breakfast dishes.\u003c/p>\n\u003cp>We sampled the basic breakfast, two eggs with sausage and home fries. The chicken-apple sausage that they used was delicious, and I was a big fan of the home fries. They were cut just right — not so large that they didn’t get cooked thoroughly, and not so small that they only served to absorb grease. They were crispy and delicious with just the right amount of seasonings and fried onions. The Mexican-style breakfast tacos were really outstanding. Two homemade corn tortillas, topped with eggs scrambled with chorizo, cojito cheese, and pico de gallo salsa. \u003c/p>\n\u003cp>By far, our two favorite items were the biscuit sandwich and the pastrami hash over eggs. The biscuit sandwich is simply eggs scrambled with chives, topped with bacon and cheddar cheese, and served on a biscuit. It’s the kind of thing that ISN’T hard to screw up, but for some reason a lot places do. The folks at Cafe Aquarius clearly KNOW what they’re doing and have a great deal of respect for the ingredients they’re using and their presentation. This was simple, but perfect, dish.\u003c/p>\n\u003cp>The other huge success was the “Hollis Hash,” otherwise known as pastrami and potatoes “hashed” together, served with eggs any style and home fries. According to the menu, they use pastrami from Niman Ranch. This was another dish that, in less-skilled hands, could’ve really been a disaster, but was done to perfection at Cafe Aquarius.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I live in San Francisco, I can’t really see myself making a special trip to Emeryville SIMPLY to have breakfast at Café Aquarius, but if you live in the East Bay, or if you need a spot to rendezvous with friends from Oakland or Berkeley, Cafe Aquarius is ideal. I would also recommend that anyone working in a restaurant or cafe that serves breakfast GO to Cafe Aquarius and learn the art of properly scrambling eggs and cooking home fries from them. The folks at Cafe Aquarius knew what they were doing — they didn’t need to be told how to cook the pastrami or how to cook the home fries. They got it all right the first time!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Taguito Argentinean Grill & Empanadas: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6147\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed Taguito Argentinean Grill & Empanadas:\u003c/strong> Sunday, September 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love this place because the chef/owners of it are so clearly passionate about their food. You can just tell that they love making and serving food to people. \u003c/p>\n\u003cp>There are a few things you need to know before you come to Tanguito. 1) It’s essentially a food truck that is permanently parked near Fisherman’s Wharf. They have a few picnic tables nearby, but if you’re going for a fabulous, romantic atmosphere, this is NOT the place for that. 2) The food is well made and very affordable. One might even say “cheap” in a positive context. However, when food is good and cheap, it is also SLOW. Do not come here if you are in a rush. This is a “save some money, relax, and have a great tasting meal for two for under $20” kind of place. But it’s not a “I only have a 30 minute lunch break, I need this meal NOW!” kind of spot.\u003c/p>\n\u003cp>The empanadas are a must-have. And, since they are prepared ahead of time, THEY usually come out fairly quickly. The day I visited they only had the ham and cheese empanada available, but that was enough. Delicious, flaky, buttery pastry dough, surrounding warm savory food inside. In this case, ham and cheese. Other options include chicken and beef, as well as vegetarian choices. You cannot go wrong and each one is only $3.50 ($3.00 for vegetarian.) If you want to eat lightly, an empanada and a drink could be a reasonable lunch … if you’re a 90-pound waif.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their Tanguito Burger is also a standout. A large (half-pound?) burger, topped with cheese, and involving mushrooms, onions, peppers, as well as their incredible chimichurri sauce, which is a combination (in varying degrees) of olive oil, white wine, herbs, garlic, peppers, and other spices. Whatever is in it, it’s magic. It makes everything taste delicious, from beef to pork to fish to plain old bread and rice. I believe the burger can be had as a combo with fries and a can of soda for $8. Trust me, that is the best $8 you will spend on a meal in San Francisco, EVER.\u003c/p>\n\u003cp>Finally, anything involving their sausage is also pretty amazing. Their choripan sandwich (grilled sausage, onions, peppers, chimichurri) is delicious, and their Spanish tortilla is a meal onto itself. It’s more like what we would call a frittata, as opposed to a tortilla. It’s a combination of eggs, potatoes, sausage (or really, any meat of your choice) and the usual suspects: cheese, onions, mushrooms, peppers, and, of course, chimichurri sauce. It’s all cooked together in a thick “pancake” shape, and served hot, although it’s traditional in Spain and Argentina to eat it at room temperature. Very filling, very comforting. \u003c/p>\n\u003cp>Honestly, you can’t go wrong with anything from this truck, because EVERYTHING is made with love and attention. Don’t be in a rush, just relax and enjoy. Without a doubt, this is the best secret of Fisherman’s Wharf. I could see myself going here in the afternoon as a fun date, or bringing the relatives from back East here for lunch when they come to visit the Wharf.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed Taguito Argentinean Grill & Empanadas:\u003c/strong> Saturday, September 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp> Over the Labor Day weekend, I ventured from the East Bay to San Francisco to do the Ferry Building Farmers Market. I decided to do Tanguito for lunch. So, after a glorious morning in the Ferry Building with all its temptations, I jumped on the F-Muni Line near the Ferry Building, which is one of the busiest stations. (A word to the wise: get on this Muni line a stop or two earlier.) The TransBay Bus could easily get you near to one of the less crowded stops before the tourists load up on Embarcadero. The last stop at Beach and Jones Streets just happens to be right across the street from Tanguito Food Truck. \u003c/p>\n\u003cp>I walked up to their location and noticed that, while it’s a truck, it’s cleverly disguised as a venue that’s more of casual, outdoor, walk-up window with seating close by. And, since I have gone to Off-the-Grid in Berkeley and I knew to expect a food truck, it’s not the typical food truck with a generator running while they prepare your food like you’re at an outdoor stadium. Tanguito has a seating area to the right of the truck that was covered with a plastic sheeting. This is clearly intended to keep their San Francisco patrons warm and dry when it’s not as lovely as it was on the day I went, which is what made me lucky.\u003c/p>\n\u003cp>Because I went alone, I decided the best way to tackle this venture was to bring food home. I had lunch on premises, so that I could experience food just off the grill, and I could then talk about how the food kept after bringing it back across the Bay. I ordered the Tanguito Burger and fries, a chicken empanada, and picked up a Diet 7UP. I also ordered the Paella, a spinach and a beef empanada, and a Snapple to go. I was told after I paid for the order ($38 and cash only) to have a seat in the dining area, and they’d bring my food out to me. \u003c/p>\n\u003cp>In entering the seating area, I noticed artwork against the back plastic-sheeted mock wall: a motif of Argentinean street life. This quaint and friendly depiction of Argentina was clearly meant to give this supposedly crude environment a touch of charm. It felt more like an urban picnic rather than eating next to a food truck. It’s a charming space that was inviting for what it was. As I sat down, one of the servers immediately brought out a dish of perfectly grilled steak and some delicious chimichurri dipping sauce on the side. “Have this while you wait,” is what the server said. \u003c/p>\n\u003cp>I’m a seafood and steak-loving woman and have eaten it in practically every place I’ve gone in every country I’ve visited. I must say that for food truck food, this steak is as good if not better (and definitely was juicier) than the steak house steaks I’ve had. And I mean white tablecloth steak houses that are known for their steaks (e.g. Ruth’s Chris, Morton’s, House of Prime Rib, Peter Luger in NY/Chicago/San Francisco/Los Angeles), and I haven’t had steak this good in a while, even when remembering my brother’s steak house favorite in Missouri (Annie Gunn’s). This is important because one of my friends mentioned, “I won’t come into San Francisco this weekend to eat off of a food truck.” The food is definitely more delicious than any restaurant I’ve had these items from and better than many in San Francisco making cultural food. I was raised by cooks, and I am a cook myself, so I recognize good, well-seasoned, and quality meat when I taste it.\u003c/p>\n\u003cp>The fries came out first. Before they served them, the server came out and asked if I wanted garlic fries. Who would turn down garlic on fries? I said of course. They were hot, crispy, and perfectly moist on the inside. Fries are an art form and not everyone makes them correctly. These were not your Mickey D’s fries, but they were addictive, delicious, and flavored right. Not sure what kind of potatoes they used, but I do think they soak their potatoes before frying them to get that wonderful texture on the outside. It is a fry texture, but not so crispy that they are over-fried. They were delectable.\u003c/p>\n\u003cp>Then came the main attraction: the Tanguito Burger. Their burger is made with grade-A beef, and it’s not for the faint of heart, since you really have to love burgers in a sophisticated way. This is not your childhood burger or some burger that you get at a roller-skate, malted shake shop. There’s a reason Argentina is known for its beef, and this place seasons the beef with their delicious style, which is peppery and rich in flavor. The texture of the beef is exactly what beef should be, and the flavors were familiar yet exotic. Not like some kind of fast-food madness that’s over-salted and under-seasoned. They top the Tanguito with peppers, mushrooms, onions, and mozzarella cheese. I was amazed with how much burger it was and was already wondering, “Can I finish this thing?” I managed to get through it because it’s juicy and savory and while it’s plenty for two to enjoy, it’s still a light burger when you go through it. \u003c/p>\n\u003cp>There was another group (two female tourists and their male companion from Sacramento) who sat at a nearby table. I noticed they had the savory steak crepes and the grilled steak with saffron rice. Another couple sat nearby and shared the paella. I happened politely to ask them what they thought and before I could get an answer, I could hear comments, like, “This is amazing” and “Ummm, ummm” that came from them enjoying the flavors they were tasting. The male with the ladies said, “This place is amazing — never mind all of these places around here.” Tanguito is near Fisherman’s Wharf, and they are competing with many types of food and other levels of tastes with fast and quickly made foods in all price points. \u003c/p>\n\u003cp>I had to review at least two things for the show, so I also had the empanada. Though beef is usually more popular, the chicken empanada is my standard because if the chicken is good, the beef should be crazy delicious. I was curious to see the differences between the ones I’m used to (Columbia, Buenos Aires, and Cuba and even Jamaican beef patties are their competing fare), so I ordered that to-go with the paella. The empanadas here are what the Argentineans use to show the world, “This is what we can do” because they really do them better than any I’ve ever had. Even those in the Bay Area and even homemade by friends. Theirs are SPECTACULAR. The flavors of the meat, the seasonings, the potatoes, the vegetables — nothing over-powered anything else in flavor, and it came packaged perfectly inside this pastry crust that could only be described as perfect. I was so happy that I was able to have one of these fresh out of the kitchen, because there is nothing like it. In fact, I will go back and bring my milk like I did as a kid and have my little pie and a glass of milk the next time I go to Tanguito.\u003c/p>\n\u003cp>I was very pleased with the foods I tried, but the test of true Latin American food to me is, “Does it keep?” Latinos love their food, but they also love their leftovers. I brought home the paella, the spinach empanada, and the ground beef empanada. Everything held up well. \u003c/p>\n\u003cp>Their empanadas reheated nicely in a 425° oven to get the inside hot and the outside pastry back to flaky. (You gotta reheat them higher than 400° to get them back to how you got them to-go.) The beef was as flavorful as I expected. It was well-seasoned, and the olives, peppers, onions, and other mild ingredients let you know they’re there but do not overpower at all. You barely know what’s there except that you can taste the quality, so you’re given a clue. The spinach was delicious as well, and though it was not my favorite among the other two options, it was not one I’d sneeze at if it was only one of the options available. They sell several different fillings, so I’d ask if you don’t see it in the display case. You couldn’t see the chicken and spinach, but beef, corn, and cheese and potato were on display.\u003c/p>\n\u003cp>The paella was seafood filled and had de-shelled mussels, clams and scallops, shrimp, and delicious chorizo sausage. The rice was perfectly cooked (not mushy) and the flavor of the ocean seafood was infused throughout the dish. I like that the saffron rice was well-prepared and, though infused with seafood, it still possessed the Latin American golden standard of yellow rice. And since they also serve this saffron rice with the steak, I’ll be coming back to have it with that.\u003c/p>\n\u003cp>The only thing I could note is that because it’s outdoors, there are no accommodations for hand washing or a nearby restroom that I could see. I didn’t ask the servers, though, so perhaps there is one I wasn’t aware of. I had to scour the area and found a local bar within Cannery Row that had a ladies room, which allowed me to freshen up after my lunch. That’s about the only negative thing I could say that deserves a mention. Since it’s in a high tourist and busy area, I’m sure many places fall into this category, so know where the nearest restroom is if you go with children.\u003c/p>\n\u003cp>I will definitely go back to Tanguito to try the dishes that interested me but that I was too stuffed to try. Their food is definitely home cooking and well worth the money. The servings can feed a large group of people, who can enjoy family-style food in a uniquely laid out setting, which is just like the romance of Argentina. The burger can be shared by two to enjoy with other delectable tastes.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed Taguito Argentinean Grill & Empanadas:\u003c/strong> Saturday, September 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Tanguito on a Saturday around noon. I thought, “It’s a Saturday during tourist season and lunchtime. It will be really busy, right?” I was pleasantly surprised to find no line, and I ordered right away. Food trucks are the next “big thing” in dining and my expectations were high. With competition increasing in The City, there are a few things I look for in food trucks: great food, low prices, and fast service. My friend and I found this truck to be really charming with an Argentinean flair. The Fisherman’s Wharf seafood restaurant atmosphere was present. The truck has built a little outdoor dining area, which is charming.\u003c/p>\n\u003cp>We planned to share the paella, the mahi mahi in saffron rice, and for dessert, the dulce de leche crêpe. The truck was not aware we were sharing. We sat down and waited twenty-five minutes for our food.\u003cbr>\nThe paella came first, by itself, which I thought was a bit odd. However, unbeknownst to the truck, we shared our dishes. The portions were large, which worked for sharing, so we relaxed. We were able to enjoy the outdoors be at the wharf and bring our cute little dog, Jack! The mahi mahi came next, about twenty minutes after the first dish arrived. We waited about eight minutes after finishing the paella, which is good. I thought this was weird for any restaurant that doesn’t know we are sharing.\u003cbr>\nI will say though, as a personal preference, I would have liked to seen real crab instead of imitation. Fisherman’s Wharf is, after all, known for fresh, bountiful crab. The seafood was previously frozen, which does affect the texture. I presume this was to keep the cost down and I still loved the flavor. The mahi mahi was not really to our liking. The fish was overcooked. Although this was supposed to be the same rice used in the paella, this time it was over seasoned, oily, and had a bitter flavor.\u003cbr>\nTanguito redeemed themselves with their dulce de leche crepe. It was great! My friend and fellow diner is an executive pastry chef in the area and loved this dish, as well. The texture was soft, warm, and sweet and melted in your mouth. It was amazing! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Okay, so there were a couple problems with slow service and over seasoning on one of the dishes. I would still rate Tanguito highly. The paella shined, and the truck should be proud, from presentation to flavor profile. The crêpe dish’s batter was really nice and the dish overall was just right. And what is the best part? You really do get bang for your buck. Big portions, quality food, and cheap eats!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Jeff:\u003c/strong> \"It's essentially a food truck that is permanently parked near Fisherman's Wharf. The empanadas are a must-have.\"\r\n\u003cstrong>Carol:\u003c/strong> \"I must say that for food truck food, this steak is as good if not better (and definitely was juicier) than the steak house steaks I've had.\"\r\n\u003cstrong>Mike:\u003c/strong> \"Tanguito redeemed themselves with their dulce de leche crepe. It was great!\" ",
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"description": "Jeff: "It's essentially a food truck that is permanently parked near Fisherman's Wharf. The empanadas are a must-have."\r\nCarol: "I must say that for food truck food, this steak is as good if not better (and definitely was juicier) than the steak house steaks I've had."\r\nMike: "Tanguito redeemed themselves with their dulce de leche crepe. It was great!" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Taguito Argentinean Grill & Empanadas: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6147\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed Taguito Argentinean Grill & Empanadas:\u003c/strong> Sunday, September 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love this place because the chef/owners of it are so clearly passionate about their food. You can just tell that they love making and serving food to people. \u003c/p>\n\u003cp>There are a few things you need to know before you come to Tanguito. 1) It’s essentially a food truck that is permanently parked near Fisherman’s Wharf. They have a few picnic tables nearby, but if you’re going for a fabulous, romantic atmosphere, this is NOT the place for that. 2) The food is well made and very affordable. One might even say “cheap” in a positive context. However, when food is good and cheap, it is also SLOW. Do not come here if you are in a rush. This is a “save some money, relax, and have a great tasting meal for two for under $20” kind of place. But it’s not a “I only have a 30 minute lunch break, I need this meal NOW!” kind of spot.\u003c/p>\n\u003cp>The empanadas are a must-have. And, since they are prepared ahead of time, THEY usually come out fairly quickly. The day I visited they only had the ham and cheese empanada available, but that was enough. Delicious, flaky, buttery pastry dough, surrounding warm savory food inside. In this case, ham and cheese. Other options include chicken and beef, as well as vegetarian choices. You cannot go wrong and each one is only $3.50 ($3.00 for vegetarian.) If you want to eat lightly, an empanada and a drink could be a reasonable lunch … if you’re a 90-pound waif.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their Tanguito Burger is also a standout. A large (half-pound?) burger, topped with cheese, and involving mushrooms, onions, peppers, as well as their incredible chimichurri sauce, which is a combination (in varying degrees) of olive oil, white wine, herbs, garlic, peppers, and other spices. Whatever is in it, it’s magic. It makes everything taste delicious, from beef to pork to fish to plain old bread and rice. I believe the burger can be had as a combo with fries and a can of soda for $8. Trust me, that is the best $8 you will spend on a meal in San Francisco, EVER.\u003c/p>\n\u003cp>Finally, anything involving their sausage is also pretty amazing. Their choripan sandwich (grilled sausage, onions, peppers, chimichurri) is delicious, and their Spanish tortilla is a meal onto itself. It’s more like what we would call a frittata, as opposed to a tortilla. It’s a combination of eggs, potatoes, sausage (or really, any meat of your choice) and the usual suspects: cheese, onions, mushrooms, peppers, and, of course, chimichurri sauce. It’s all cooked together in a thick “pancake” shape, and served hot, although it’s traditional in Spain and Argentina to eat it at room temperature. Very filling, very comforting. \u003c/p>\n\u003cp>Honestly, you can’t go wrong with anything from this truck, because EVERYTHING is made with love and attention. Don’t be in a rush, just relax and enjoy. Without a doubt, this is the best secret of Fisherman’s Wharf. I could see myself going here in the afternoon as a fun date, or bringing the relatives from back East here for lunch when they come to visit the Wharf.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed Taguito Argentinean Grill & Empanadas:\u003c/strong> Saturday, September 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp> Over the Labor Day weekend, I ventured from the East Bay to San Francisco to do the Ferry Building Farmers Market. I decided to do Tanguito for lunch. So, after a glorious morning in the Ferry Building with all its temptations, I jumped on the F-Muni Line near the Ferry Building, which is one of the busiest stations. (A word to the wise: get on this Muni line a stop or two earlier.) The TransBay Bus could easily get you near to one of the less crowded stops before the tourists load up on Embarcadero. The last stop at Beach and Jones Streets just happens to be right across the street from Tanguito Food Truck. \u003c/p>\n\u003cp>I walked up to their location and noticed that, while it’s a truck, it’s cleverly disguised as a venue that’s more of casual, outdoor, walk-up window with seating close by. And, since I have gone to Off-the-Grid in Berkeley and I knew to expect a food truck, it’s not the typical food truck with a generator running while they prepare your food like you’re at an outdoor stadium. Tanguito has a seating area to the right of the truck that was covered with a plastic sheeting. This is clearly intended to keep their San Francisco patrons warm and dry when it’s not as lovely as it was on the day I went, which is what made me lucky.\u003c/p>\n\u003cp>Because I went alone, I decided the best way to tackle this venture was to bring food home. I had lunch on premises, so that I could experience food just off the grill, and I could then talk about how the food kept after bringing it back across the Bay. I ordered the Tanguito Burger and fries, a chicken empanada, and picked up a Diet 7UP. I also ordered the Paella, a spinach and a beef empanada, and a Snapple to go. I was told after I paid for the order ($38 and cash only) to have a seat in the dining area, and they’d bring my food out to me. \u003c/p>\n\u003cp>In entering the seating area, I noticed artwork against the back plastic-sheeted mock wall: a motif of Argentinean street life. This quaint and friendly depiction of Argentina was clearly meant to give this supposedly crude environment a touch of charm. It felt more like an urban picnic rather than eating next to a food truck. It’s a charming space that was inviting for what it was. As I sat down, one of the servers immediately brought out a dish of perfectly grilled steak and some delicious chimichurri dipping sauce on the side. “Have this while you wait,” is what the server said. \u003c/p>\n\u003cp>I’m a seafood and steak-loving woman and have eaten it in practically every place I’ve gone in every country I’ve visited. I must say that for food truck food, this steak is as good if not better (and definitely was juicier) than the steak house steaks I’ve had. And I mean white tablecloth steak houses that are known for their steaks (e.g. Ruth’s Chris, Morton’s, House of Prime Rib, Peter Luger in NY/Chicago/San Francisco/Los Angeles), and I haven’t had steak this good in a while, even when remembering my brother’s steak house favorite in Missouri (Annie Gunn’s). This is important because one of my friends mentioned, “I won’t come into San Francisco this weekend to eat off of a food truck.” The food is definitely more delicious than any restaurant I’ve had these items from and better than many in San Francisco making cultural food. I was raised by cooks, and I am a cook myself, so I recognize good, well-seasoned, and quality meat when I taste it.\u003c/p>\n\u003cp>The fries came out first. Before they served them, the server came out and asked if I wanted garlic fries. Who would turn down garlic on fries? I said of course. They were hot, crispy, and perfectly moist on the inside. Fries are an art form and not everyone makes them correctly. These were not your Mickey D’s fries, but they were addictive, delicious, and flavored right. Not sure what kind of potatoes they used, but I do think they soak their potatoes before frying them to get that wonderful texture on the outside. It is a fry texture, but not so crispy that they are over-fried. They were delectable.\u003c/p>\n\u003cp>Then came the main attraction: the Tanguito Burger. Their burger is made with grade-A beef, and it’s not for the faint of heart, since you really have to love burgers in a sophisticated way. This is not your childhood burger or some burger that you get at a roller-skate, malted shake shop. There’s a reason Argentina is known for its beef, and this place seasons the beef with their delicious style, which is peppery and rich in flavor. The texture of the beef is exactly what beef should be, and the flavors were familiar yet exotic. Not like some kind of fast-food madness that’s over-salted and under-seasoned. They top the Tanguito with peppers, mushrooms, onions, and mozzarella cheese. I was amazed with how much burger it was and was already wondering, “Can I finish this thing?” I managed to get through it because it’s juicy and savory and while it’s plenty for two to enjoy, it’s still a light burger when you go through it. \u003c/p>\n\u003cp>There was another group (two female tourists and their male companion from Sacramento) who sat at a nearby table. I noticed they had the savory steak crepes and the grilled steak with saffron rice. Another couple sat nearby and shared the paella. I happened politely to ask them what they thought and before I could get an answer, I could hear comments, like, “This is amazing” and “Ummm, ummm” that came from them enjoying the flavors they were tasting. The male with the ladies said, “This place is amazing — never mind all of these places around here.” Tanguito is near Fisherman’s Wharf, and they are competing with many types of food and other levels of tastes with fast and quickly made foods in all price points. \u003c/p>\n\u003cp>I had to review at least two things for the show, so I also had the empanada. Though beef is usually more popular, the chicken empanada is my standard because if the chicken is good, the beef should be crazy delicious. I was curious to see the differences between the ones I’m used to (Columbia, Buenos Aires, and Cuba and even Jamaican beef patties are their competing fare), so I ordered that to-go with the paella. The empanadas here are what the Argentineans use to show the world, “This is what we can do” because they really do them better than any I’ve ever had. Even those in the Bay Area and even homemade by friends. Theirs are SPECTACULAR. The flavors of the meat, the seasonings, the potatoes, the vegetables — nothing over-powered anything else in flavor, and it came packaged perfectly inside this pastry crust that could only be described as perfect. I was so happy that I was able to have one of these fresh out of the kitchen, because there is nothing like it. In fact, I will go back and bring my milk like I did as a kid and have my little pie and a glass of milk the next time I go to Tanguito.\u003c/p>\n\u003cp>I was very pleased with the foods I tried, but the test of true Latin American food to me is, “Does it keep?” Latinos love their food, but they also love their leftovers. I brought home the paella, the spinach empanada, and the ground beef empanada. Everything held up well. \u003c/p>\n\u003cp>Their empanadas reheated nicely in a 425° oven to get the inside hot and the outside pastry back to flaky. (You gotta reheat them higher than 400° to get them back to how you got them to-go.) The beef was as flavorful as I expected. It was well-seasoned, and the olives, peppers, onions, and other mild ingredients let you know they’re there but do not overpower at all. You barely know what’s there except that you can taste the quality, so you’re given a clue. The spinach was delicious as well, and though it was not my favorite among the other two options, it was not one I’d sneeze at if it was only one of the options available. They sell several different fillings, so I’d ask if you don’t see it in the display case. You couldn’t see the chicken and spinach, but beef, corn, and cheese and potato were on display.\u003c/p>\n\u003cp>The paella was seafood filled and had de-shelled mussels, clams and scallops, shrimp, and delicious chorizo sausage. The rice was perfectly cooked (not mushy) and the flavor of the ocean seafood was infused throughout the dish. I like that the saffron rice was well-prepared and, though infused with seafood, it still possessed the Latin American golden standard of yellow rice. And since they also serve this saffron rice with the steak, I’ll be coming back to have it with that.\u003c/p>\n\u003cp>The only thing I could note is that because it’s outdoors, there are no accommodations for hand washing or a nearby restroom that I could see. I didn’t ask the servers, though, so perhaps there is one I wasn’t aware of. I had to scour the area and found a local bar within Cannery Row that had a ladies room, which allowed me to freshen up after my lunch. That’s about the only negative thing I could say that deserves a mention. Since it’s in a high tourist and busy area, I’m sure many places fall into this category, so know where the nearest restroom is if you go with children.\u003c/p>\n\u003cp>I will definitely go back to Tanguito to try the dishes that interested me but that I was too stuffed to try. Their food is definitely home cooking and well worth the money. The servings can feed a large group of people, who can enjoy family-style food in a uniquely laid out setting, which is just like the romance of Argentina. The burger can be shared by two to enjoy with other delectable tastes.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed Taguito Argentinean Grill & Empanadas:\u003c/strong> Saturday, September 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Tanguito on a Saturday around noon. I thought, “It’s a Saturday during tourist season and lunchtime. It will be really busy, right?” I was pleasantly surprised to find no line, and I ordered right away. Food trucks are the next “big thing” in dining and my expectations were high. With competition increasing in The City, there are a few things I look for in food trucks: great food, low prices, and fast service. My friend and I found this truck to be really charming with an Argentinean flair. The Fisherman’s Wharf seafood restaurant atmosphere was present. The truck has built a little outdoor dining area, which is charming.\u003c/p>\n\u003cp>We planned to share the paella, the mahi mahi in saffron rice, and for dessert, the dulce de leche crêpe. The truck was not aware we were sharing. We sat down and waited twenty-five minutes for our food.\u003cbr>\nThe paella came first, by itself, which I thought was a bit odd. However, unbeknownst to the truck, we shared our dishes. The portions were large, which worked for sharing, so we relaxed. We were able to enjoy the outdoors be at the wharf and bring our cute little dog, Jack! The mahi mahi came next, about twenty minutes after the first dish arrived. We waited about eight minutes after finishing the paella, which is good. I thought this was weird for any restaurant that doesn’t know we are sharing.\u003cbr>\nI will say though, as a personal preference, I would have liked to seen real crab instead of imitation. Fisherman’s Wharf is, after all, known for fresh, bountiful crab. The seafood was previously frozen, which does affect the texture. I presume this was to keep the cost down and I still loved the flavor. The mahi mahi was not really to our liking. The fish was overcooked. Although this was supposed to be the same rice used in the paella, this time it was over seasoned, oily, and had a bitter flavor.\u003cbr>\nTanguito redeemed themselves with their dulce de leche crepe. It was great! My friend and fellow diner is an executive pastry chef in the area and loved this dish, as well. The texture was soft, warm, and sweet and melted in your mouth. It was amazing! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Okay, so there were a couple problems with slow service and over seasoning on one of the dishes. I would still rate Tanguito highly. The paella shined, and the truck should be proud, from presentation to flavor profile. The crêpe dish’s batter was really nice and the dish overall was just right. And what is the best part? You really do get bang for your buck. Big portions, quality food, and cheap eats!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>VEGA: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6153\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed VEGA:\u003c/strong> Tuesday, August 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nVEGA is one of many great restaurants nestled in the heart of Bernal Heights on Cortland Avenue. I live in the neighborhood, and it’s wonderful not having to go far for great food! This mom and pop opened its doors a little over a year ago, bringing family recipes and old world charm from Rome to the Bay Area. It’s a small restaurant with limited seating, so it’s best to make reservations. The staff is made up of family members who make you feel like family, too. They carry a good selection of wine and are very knowledgeable about wine pairings. Like any great Italian restaurant, VEGA offers a wide selection of appetizers, salads, pizzas, pastas, and desserts along with a variety of seasonal specials.\u003c/p>\n\u003cp>One of the things I love most about VEGA is the consistency! Every time you go, you’re going to get the same great food and service, and this time was no different. I sat down with friends and ordered a bottle of Barbera d’Alba, a smooth red wine, not too sweet and not too acidic, that goes great with everything! While waiting to order, we were served fresh baked bread with olive oil. To start, I ordered the Insalata Romana, a delicious salad made up of organic arugula, radicchio, Gorgonzola, and toasted almonds in their house dressing. It is light and sweet, and it sets the tone for the rest of the meal. All of their pizzas are thin crust, as a true Italian pizza should be, making it a great light appetizer. I usually order the Quattro Formaggi. It is comprised of a blend of mozzarella, Fontina, Gorgonzola, and Parmigiano-Reggiano cheese, finished with thinly sliced pears — it is amazing! This time I tried the broccoli and salsiccia, which has organic broccoli rabe, Italian sausage, mozzarella, and Pecorino Romano. This was also a great choice! \u003c/p>\n\u003cp>My favorite dish is the Gnocchi alla Boscaiola, a house made gnocchi served with mushrooms, Italian sausage, Parmigiano cheese, and a touch of white truffle oil. VEGA’s gnocchi will melt in your mouth. It is soft, fresh, and light — just like biting into a cloud. I like to get a good-sized fork full of gnocchi, a slice of mushroom, and a piece of the Italian sausage all at once! Every bite you take leaves behind a lingering taste of that amazing truffle oil! This perfect comfort food is delicious and hard to find.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When it comes to dessert, you can’t go wrong. The buttermilk panna cotta with fresh strawberry sauce and lemon zest makes for a delightful and light ending. The Panino al Cioccolato, a house favorite, is exquisite. It is made with house spun vanilla ice cream, which is sandwiched between two huge fresh baked cookies, which are chocolate chip cookies minus the chocolate chips, and then topped with a rich chocolate sauce and freshly whipped cream. This completely homemade dish is perfect for sharing.\u003c/p>\n\u003cp>I may not be able to pronounce everything on the menu, but that doesn’t matter because I’m too busy eating. If you are looking for excellent, affordable authentic Italian cuisine, then look no further. VEGA will make you feel like you are at home!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed VEGA:\u003c/strong> Monday, September 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTheir pizza was good, but I like the pizzas at Piccino in the Dogpatch, and Delfina in the Mission better. I found VEGA’s pizza a little doughy, not quite as crispy as Piccino’s or Delfina’s. I would say those two places are the gold standard.\u003c/p>\n\u003cp>One dish was a standout: the gnocchi alla boscaiola, which is homemade gnocchi with mushrooms, Italian sausage, Parmigiano-Reggiano and a touch of white truffle oil for $16. This was perfection. The absolute perfect blend of textures and flavors. Everything came together in a harmonious blend, and all the ingredients and textures complemented each other. This dish was genius and is a MUST. \u003c/p>\n\u003cp>The other dishes were all good, but nothing outstanding. It was all sort of “comfort food” and everything had a lot of cheese on it, nothing really took a chance, flavor-wise. There was no BOLDNESS, it was more comfortable and complacent. It wasn’t bad, it just wasn’t outstanding. Certainly if this was my neighborhood, I could see going again. The atmosphere was nice, and the service was friendly and attentive. They gave my companions wine, while we waited for our table. But I kind of wish the dishes had more zing and pizzazz.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed VEGA:\u003c/strong> Sunday, August 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe made reservations online, and recommend anyone expecting to be seated relatively soon do the same. We arrived about twenty minutes earlier than our 7:30 reservation and parked on the street about one block away. Street parking seemed to open up frequently near the restaurant. \u003c/p>\n\u003cp>The restaurant was busy, there were families with young children and couples of all ages and ethnicities. The dining room was noisy without background music. You would have a hard time hearing your dining companions over the noise. The décor is comfortable and not overdone. The lighting is intimate, and the atmosphere is familial, but it’s beyond the first date type of intimacy, unless you grew up in a place that isn’t affected by noisy intimate places (Brooklyn perhaps?).\u003c/p>\n\u003cp>One of the owners (Vega) greeted us with a smile. We were seated closer to the time of our reservation because they were very busy. She offered us a seat at the bar near the kitchen (small and a bit awkward) or the table outside and where we could enjoy a glass of wine while waiting. We chose the latter.\u003c/p>\n\u003cp>Vega brought menus outside and chatted a bit, recommending a wine to my dining companion. She greeted a neighbor who was walking her dog and spoke Italian to her as if they were old friends. My dining companion chatted with Vega in Italian, and they had a brief conversation about him, her, Italy and their restaurant, as well his knowledge of and travel in Italy. Vega recommended a wine for him and confirmed that my choice of wine was a good one. We sat outside and people watched for about thirty minutes.\u003c/p>\n\u003cp>Vega seated us in the window seat facing outside. This seat was a bit awkward but cozy. Vega’s husband Giuseppe walked through restaurant seeing to their guests. We were brought excellent bread (unique texture) and water immediately. A waitress came about 3 minutes later and took our orders.\u003c/p>\n\u003cp>I had the calamari, and we shared the Asparagi and Uova pizza for an appetizer. The calamari was perfectly grilled and was mild and simply delicious with just a squeeze of lemon. This was probably the most Italian calamari I’ve had outside of NY. The pizza was more of a flatbread style pizza with good flavors. My dining companion chose to compare it to others he’s had. While it was tasty, he felt the egg didn’t add anything for him and the toppings were not generous.\u003c/p>\n\u003cp>The entrees were outstanding for each of us. My gnocchi were pillows of lightness, not heavy at all. The sausage was savory and not over-spiced and easily took on the sauce without soaking up olive oil and being greasy. The rigatoni was well-balanced with tomato, cheese, and spices and with the baked cheese we all love. Both entrees had large enough portions that we took home doggie bags.\u003c/p>\n\u003cp>We had a side of meatballs, since the mark of any good Italian restaurant to me are the meatballs and Sunday gravy. We compared the meatballs to our other Bay Area favorites, and while we liked others somewhat better, VEGA’s were moist, didn’t fall apart, and were made of tender meat without any add-ins (like currants/garlic/basil/oregano) like other regional Italian meatballs I’ve had. The gravy was light and silky; smooth, almost creamy, without any chunks of spices, onions, or tomatoes. It tasted like it was cooked for hours.\u003c/p>\n\u003cp>The desserts were good but not special. The tiramisu had more cocoa powder than I like and little to no amaretto flavor, which I happen to love. My companion wanted the affogato al caffe and enjoyed it. I tasted it, and it seemed ordinary.\u003c/p>\n\u003cp>The best part of the experience was VEGA’s gracious and convivial manner. They seemed to care about everyone who was there eating and enjoying their place. It was like an extension of home. We spent ten minutes discussing the Sardinian olive oil and how wonderful it was in flavor.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In all, a wonderful evening at a trattoria in Bernal Heights that makes you feel like you’re at home with friends where one is a great Italian cook.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Mike:\u003c/strong> \"My favorite dish is the Gnocchi alla Boscaiola, a house made gnocchi served with mushrooms, Italian sausage, Parmigiano cheese, and a touch of white truffle oil. VEGA's gnocchi will melt in your mouth.\"\r\n\u003cstrong>Jeff:\u003c/strong> \" I found VEGA's pizza a little doughy, not quite as crispy as Piccino's or Delfina's.\"\r\n\u003cstrong>Carol:\u003c/strong> \"The entrees were outstanding for each of us. My gnocchi were pillows of lightness, not heavy at all.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>VEGA: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6153\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed VEGA:\u003c/strong> Tuesday, August 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nVEGA is one of many great restaurants nestled in the heart of Bernal Heights on Cortland Avenue. I live in the neighborhood, and it’s wonderful not having to go far for great food! This mom and pop opened its doors a little over a year ago, bringing family recipes and old world charm from Rome to the Bay Area. It’s a small restaurant with limited seating, so it’s best to make reservations. The staff is made up of family members who make you feel like family, too. They carry a good selection of wine and are very knowledgeable about wine pairings. Like any great Italian restaurant, VEGA offers a wide selection of appetizers, salads, pizzas, pastas, and desserts along with a variety of seasonal specials.\u003c/p>\n\u003cp>One of the things I love most about VEGA is the consistency! Every time you go, you’re going to get the same great food and service, and this time was no different. I sat down with friends and ordered a bottle of Barbera d’Alba, a smooth red wine, not too sweet and not too acidic, that goes great with everything! While waiting to order, we were served fresh baked bread with olive oil. To start, I ordered the Insalata Romana, a delicious salad made up of organic arugula, radicchio, Gorgonzola, and toasted almonds in their house dressing. It is light and sweet, and it sets the tone for the rest of the meal. All of their pizzas are thin crust, as a true Italian pizza should be, making it a great light appetizer. I usually order the Quattro Formaggi. It is comprised of a blend of mozzarella, Fontina, Gorgonzola, and Parmigiano-Reggiano cheese, finished with thinly sliced pears — it is amazing! This time I tried the broccoli and salsiccia, which has organic broccoli rabe, Italian sausage, mozzarella, and Pecorino Romano. This was also a great choice! \u003c/p>\n\u003cp>My favorite dish is the Gnocchi alla Boscaiola, a house made gnocchi served with mushrooms, Italian sausage, Parmigiano cheese, and a touch of white truffle oil. VEGA’s gnocchi will melt in your mouth. It is soft, fresh, and light — just like biting into a cloud. I like to get a good-sized fork full of gnocchi, a slice of mushroom, and a piece of the Italian sausage all at once! Every bite you take leaves behind a lingering taste of that amazing truffle oil! This perfect comfort food is delicious and hard to find.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When it comes to dessert, you can’t go wrong. The buttermilk panna cotta with fresh strawberry sauce and lemon zest makes for a delightful and light ending. The Panino al Cioccolato, a house favorite, is exquisite. It is made with house spun vanilla ice cream, which is sandwiched between two huge fresh baked cookies, which are chocolate chip cookies minus the chocolate chips, and then topped with a rich chocolate sauce and freshly whipped cream. This completely homemade dish is perfect for sharing.\u003c/p>\n\u003cp>I may not be able to pronounce everything on the menu, but that doesn’t matter because I’m too busy eating. If you are looking for excellent, affordable authentic Italian cuisine, then look no further. VEGA will make you feel like you are at home!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed VEGA:\u003c/strong> Monday, September 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTheir pizza was good, but I like the pizzas at Piccino in the Dogpatch, and Delfina in the Mission better. I found VEGA’s pizza a little doughy, not quite as crispy as Piccino’s or Delfina’s. I would say those two places are the gold standard.\u003c/p>\n\u003cp>One dish was a standout: the gnocchi alla boscaiola, which is homemade gnocchi with mushrooms, Italian sausage, Parmigiano-Reggiano and a touch of white truffle oil for $16. This was perfection. The absolute perfect blend of textures and flavors. Everything came together in a harmonious blend, and all the ingredients and textures complemented each other. This dish was genius and is a MUST. \u003c/p>\n\u003cp>The other dishes were all good, but nothing outstanding. It was all sort of “comfort food” and everything had a lot of cheese on it, nothing really took a chance, flavor-wise. There was no BOLDNESS, it was more comfortable and complacent. It wasn’t bad, it just wasn’t outstanding. Certainly if this was my neighborhood, I could see going again. The atmosphere was nice, and the service was friendly and attentive. They gave my companions wine, while we waited for our table. But I kind of wish the dishes had more zing and pizzazz.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed VEGA:\u003c/strong> Sunday, August 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe made reservations online, and recommend anyone expecting to be seated relatively soon do the same. We arrived about twenty minutes earlier than our 7:30 reservation and parked on the street about one block away. Street parking seemed to open up frequently near the restaurant. \u003c/p>\n\u003cp>The restaurant was busy, there were families with young children and couples of all ages and ethnicities. The dining room was noisy without background music. You would have a hard time hearing your dining companions over the noise. The décor is comfortable and not overdone. The lighting is intimate, and the atmosphere is familial, but it’s beyond the first date type of intimacy, unless you grew up in a place that isn’t affected by noisy intimate places (Brooklyn perhaps?).\u003c/p>\n\u003cp>One of the owners (Vega) greeted us with a smile. We were seated closer to the time of our reservation because they were very busy. She offered us a seat at the bar near the kitchen (small and a bit awkward) or the table outside and where we could enjoy a glass of wine while waiting. We chose the latter.\u003c/p>\n\u003cp>Vega brought menus outside and chatted a bit, recommending a wine to my dining companion. She greeted a neighbor who was walking her dog and spoke Italian to her as if they were old friends. My dining companion chatted with Vega in Italian, and they had a brief conversation about him, her, Italy and their restaurant, as well his knowledge of and travel in Italy. Vega recommended a wine for him and confirmed that my choice of wine was a good one. We sat outside and people watched for about thirty minutes.\u003c/p>\n\u003cp>Vega seated us in the window seat facing outside. This seat was a bit awkward but cozy. Vega’s husband Giuseppe walked through restaurant seeing to their guests. We were brought excellent bread (unique texture) and water immediately. A waitress came about 3 minutes later and took our orders.\u003c/p>\n\u003cp>I had the calamari, and we shared the Asparagi and Uova pizza for an appetizer. The calamari was perfectly grilled and was mild and simply delicious with just a squeeze of lemon. This was probably the most Italian calamari I’ve had outside of NY. The pizza was more of a flatbread style pizza with good flavors. My dining companion chose to compare it to others he’s had. While it was tasty, he felt the egg didn’t add anything for him and the toppings were not generous.\u003c/p>\n\u003cp>The entrees were outstanding for each of us. My gnocchi were pillows of lightness, not heavy at all. The sausage was savory and not over-spiced and easily took on the sauce without soaking up olive oil and being greasy. The rigatoni was well-balanced with tomato, cheese, and spices and with the baked cheese we all love. Both entrees had large enough portions that we took home doggie bags.\u003c/p>\n\u003cp>We had a side of meatballs, since the mark of any good Italian restaurant to me are the meatballs and Sunday gravy. We compared the meatballs to our other Bay Area favorites, and while we liked others somewhat better, VEGA’s were moist, didn’t fall apart, and were made of tender meat without any add-ins (like currants/garlic/basil/oregano) like other regional Italian meatballs I’ve had. The gravy was light and silky; smooth, almost creamy, without any chunks of spices, onions, or tomatoes. It tasted like it was cooked for hours.\u003c/p>\n\u003cp>The desserts were good but not special. The tiramisu had more cocoa powder than I like and little to no amaretto flavor, which I happen to love. My companion wanted the affogato al caffe and enjoyed it. I tasted it, and it seemed ordinary.\u003c/p>\n\u003cp>The best part of the experience was VEGA’s gracious and convivial manner. They seemed to care about everyone who was there eating and enjoying their place. It was like an extension of home. We spent ten minutes discussing the Sardinian olive oil and how wonderful it was in flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In all, a wonderful evening at a trattoria in Bernal Heights that makes you feel like you’re at home with friends where one is a great Italian cook.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Mexicana Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6033\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/cp610iPod.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/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Saturday, July 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Located in the barrio of Oakland’s thriving and growing Hispanic community, the restaurant is an institution, opened in the mid-1960s by the Gudina family. I started going there in 1970, and 41 years later and now living in south Fremont since 1971, I drive the 30 miles once a month or more, because it’s the best Mexican restaurant in the East Bay. The current owner and former server, Emma Freitas, has been working there for over 20 years and still maintains the magic formula. The former owner is now the full-time chef, so the legend continues. Emma is the only server, and only two women have been making handmade tortillas for the 41 years I’ve been going there. Mariana has been at it for 11 years. She has her own stepstool so she can reach the griddle. They come off perfectly every time. She doesn’t mind if you go back and watch her do her magic. \u003c/p>\n\u003cp>The restaurant itself has two sections after expanding some 20 years ago, and you can have parties in the newer room. Casual with linoleum floors and vinyl booths, it’s the classic neighborhood eatery. Generally speaking, there is no wait as the food comes out hot and fast. There is street parking of course, but they also have parking in the rear, which I recommend. It’s cozy, relaxing, and pleasantly quiet. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the food. We always start with the guacamole. Made with an entire avocado and mixed with finely chopped onions and tomatoes, it’s delicious. I add the green chile on the table to give the heat that really sets it off. My favorite dinner over the years has been chicken enchilada (notice I said singular) dinner. The portion size is large, and it’s served with tasty refried beans and a savory rice. The sauce is slow cooked with a deep rich tomato base. The other dish, which I am now having after all these years, is the chicken entomatada. It’s similar, but yet very different. The sauce is more of a fresh tomato sauce, which has a large slice of queso over the enchilada and is then baked. For a lighter fare, the chiles rellenos dinner is delicious. Again, it has a slightly different red sauce that is unique to this dish. It is made with a whole mild pasilla pepper with the stem included, and it’s stuffed with a large piece of queso. Each order comes with two tortillas, and I dare you to eat them both. Thick and hot, add some butter to them, and you hit the jackpot. If you like shrimp and seafood, the chef never overcooks them, and my wife loves the delicate sautéed pepper, onion, and garlic sauce. The aroma is wonderful. They have a large selection of Mexican beers, which are surprisingly inexpensive, and the overall cheque is very reasonable. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Sunday, August 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>La Mexicana is a little hole-in-the-wall of a restaurant, located about seven blocks from Fruitvale BART station in Oakland. We must have passed half a dozen Mexican restaurants in that seven-block span. But the only one crowded with customers on a Sunday evening? Only La Mexicana.\u003c/p>\n\u003cp>It’s small and homey with a little girl running around listening to music on a little cell phone. Nobody is talking, just eating. When the waitress, Emma, comes by to ask if anyone needs anything, they call her by name. Other customers come in and are immediately greeted with a hug. This place has been here for over thirty years, and by the looks of some of the customers, they’ve been coming here that whole time.\u003c/p>\n\u003cp>It’s safe to say that the food is why people keep coming to La Mexicana. The Chicken de Mole was the best I’ve ever tasted, rich, dark and chocolatey with just the right amount of heat. The rice and beans that accompanied the mole could easily have been their own dishes; they were seasoned to perfection. Nearly five, large, handmade corn tortillas came with the entrée, which is generous in size. I have the rest of my mole sitting as leftovers in my fridge right now.\u003c/p>\n\u003cp>Just one waitress, Emma, took care of us the whole time, refilling our huge water glasses often. I tried the chiles rellenos a la carte. I always try the chile rellenos, just like I always try the tom kha soup in Thai restaurants. I think if you can do either of these basic dishes well, the rest of your food will be spectacular. And La Mexicana doesn’t disappoint. You taste mostly pepper with just enough cheese to complement the lightly grilled flavor. And then the whole thing is swamped in delicious red sauce. “Yums” and “Mmms” all around. For dessert, we tried the flan. I was more dense and cheesecake-like than I’m used to, but the salty, burnt caramel favor was spot on and sooo satisfying!\u003c/p>\n\u003cp>Our food was absolutely delicious, good, and cheap. We certainly got our money’s worth. The place is laid back, comfortable, has a clean bathroom and feels like you’re eating in your living room. We’ll definitely be back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Friday, August 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I was really in the mood for Mexican, so I was excited to try La Mexicana. When we arrived, the appearance is about what we expected. The restaurant had some Mexican art hanging on the walls and Formica tabletops.\u003c/p>\n\u003cp>The owner, Emma, is very nice, and her homemade corn tortillas are killer! I am not a fan of corn tortillas, but these were wonderful. They were thick, soft, and stayed hot through the entire meal. I think they were also used in the enchilada and that was really tasty, as was the guacamole. Another great thing is their sangría soda. It’s not the alcohol version people might expect, but a non-alcoholic soda pop, which is really hard to find. But they serve it, so you can get the flavor of a sangría (sort of) and still be the designated driver.\u003c/p>\n\u003cp>But none of this is makes it worth going back to La Mexicana if you’re weren’t already in the neighborhood, which is kind of dicey. I am used to dicey neighborhoods — I park in one every day for work — but if that would scare someone off, I wouldn’t go. On my way there, I went by five cop cars with sirens on.\u003c/p>\n\u003cp>Aside from that, the food is good, but not spectacular. The chiles rellenos wasn’t good at all. It was covered with way too much dark red sauce that overpowered the chiles. And my friend had their signature dish of chicken mole. We both found it too sweet. And the guacamole is delicious, but they don’t give you much and serve it on a bed of lettuce — perhaps to make it look like more.\u003c/p>\n\u003cp>It was also nice that although we arrived near closing, they didn’t seem to rush us off. Oftentimes when you go in close to closing, someone looks at the clock so they can imply you should hurry up and order and go. But La Mexicana made us feel right at home. We were actually the last guests, as some people came in a few minutes later and they said they could only get something to go.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I really wanted to like La Mexicana more, as Emma, her husband, and those corn tortillas are worth it, but I wouldn’t drive here just for that. Maybe I’d stop in if I was hungry on my next trip to the nearby giant Dollar Tree store.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Bill:\u003c/strong> \" My favorite dinner over the years has been chicken enchilada (notice I said singular) dinner. The portion size is large, and it's served with tasty refried beans and a savory rice.\"\r\n\u003cstrong>Karrie:\u003c/strong> \"The Chicken de Mole was the best I’ve ever tasted, rich, dark and chocolatey with just the right amount of heat.\"\r\n\u003cstrong>Kevin:\u003c/strong> \"The owner, Emma, is very nice, and her homemade corn tortillas are killer! I am not a fan of corn tortillas, but these were wonderful.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Mexicana Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6033\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/cp610iPod.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/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Saturday, July 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Located in the barrio of Oakland’s thriving and growing Hispanic community, the restaurant is an institution, opened in the mid-1960s by the Gudina family. I started going there in 1970, and 41 years later and now living in south Fremont since 1971, I drive the 30 miles once a month or more, because it’s the best Mexican restaurant in the East Bay. The current owner and former server, Emma Freitas, has been working there for over 20 years and still maintains the magic formula. The former owner is now the full-time chef, so the legend continues. Emma is the only server, and only two women have been making handmade tortillas for the 41 years I’ve been going there. Mariana has been at it for 11 years. She has her own stepstool so she can reach the griddle. They come off perfectly every time. She doesn’t mind if you go back and watch her do her magic. \u003c/p>\n\u003cp>The restaurant itself has two sections after expanding some 20 years ago, and you can have parties in the newer room. Casual with linoleum floors and vinyl booths, it’s the classic neighborhood eatery. Generally speaking, there is no wait as the food comes out hot and fast. There is street parking of course, but they also have parking in the rear, which I recommend. It’s cozy, relaxing, and pleasantly quiet. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the food. We always start with the guacamole. Made with an entire avocado and mixed with finely chopped onions and tomatoes, it’s delicious. I add the green chile on the table to give the heat that really sets it off. My favorite dinner over the years has been chicken enchilada (notice I said singular) dinner. The portion size is large, and it’s served with tasty refried beans and a savory rice. The sauce is slow cooked with a deep rich tomato base. The other dish, which I am now having after all these years, is the chicken entomatada. It’s similar, but yet very different. The sauce is more of a fresh tomato sauce, which has a large slice of queso over the enchilada and is then baked. For a lighter fare, the chiles rellenos dinner is delicious. Again, it has a slightly different red sauce that is unique to this dish. It is made with a whole mild pasilla pepper with the stem included, and it’s stuffed with a large piece of queso. Each order comes with two tortillas, and I dare you to eat them both. Thick and hot, add some butter to them, and you hit the jackpot. If you like shrimp and seafood, the chef never overcooks them, and my wife loves the delicate sautéed pepper, onion, and garlic sauce. The aroma is wonderful. They have a large selection of Mexican beers, which are surprisingly inexpensive, and the overall cheque is very reasonable. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Sunday, August 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>La Mexicana is a little hole-in-the-wall of a restaurant, located about seven blocks from Fruitvale BART station in Oakland. We must have passed half a dozen Mexican restaurants in that seven-block span. But the only one crowded with customers on a Sunday evening? Only La Mexicana.\u003c/p>\n\u003cp>It’s small and homey with a little girl running around listening to music on a little cell phone. Nobody is talking, just eating. When the waitress, Emma, comes by to ask if anyone needs anything, they call her by name. Other customers come in and are immediately greeted with a hug. This place has been here for over thirty years, and by the looks of some of the customers, they’ve been coming here that whole time.\u003c/p>\n\u003cp>It’s safe to say that the food is why people keep coming to La Mexicana. The Chicken de Mole was the best I’ve ever tasted, rich, dark and chocolatey with just the right amount of heat. The rice and beans that accompanied the mole could easily have been their own dishes; they were seasoned to perfection. Nearly five, large, handmade corn tortillas came with the entrée, which is generous in size. I have the rest of my mole sitting as leftovers in my fridge right now.\u003c/p>\n\u003cp>Just one waitress, Emma, took care of us the whole time, refilling our huge water glasses often. I tried the chiles rellenos a la carte. I always try the chile rellenos, just like I always try the tom kha soup in Thai restaurants. I think if you can do either of these basic dishes well, the rest of your food will be spectacular. And La Mexicana doesn’t disappoint. You taste mostly pepper with just enough cheese to complement the lightly grilled flavor. And then the whole thing is swamped in delicious red sauce. “Yums” and “Mmms” all around. For dessert, we tried the flan. I was more dense and cheesecake-like than I’m used to, but the salty, burnt caramel favor was spot on and sooo satisfying!\u003c/p>\n\u003cp>Our food was absolutely delicious, good, and cheap. We certainly got our money’s worth. The place is laid back, comfortable, has a clean bathroom and feels like you’re eating in your living room. We’ll definitely be back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Friday, August 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I was really in the mood for Mexican, so I was excited to try La Mexicana. When we arrived, the appearance is about what we expected. The restaurant had some Mexican art hanging on the walls and Formica tabletops.\u003c/p>\n\u003cp>The owner, Emma, is very nice, and her homemade corn tortillas are killer! I am not a fan of corn tortillas, but these were wonderful. They were thick, soft, and stayed hot through the entire meal. I think they were also used in the enchilada and that was really tasty, as was the guacamole. Another great thing is their sangría soda. It’s not the alcohol version people might expect, but a non-alcoholic soda pop, which is really hard to find. But they serve it, so you can get the flavor of a sangría (sort of) and still be the designated driver.\u003c/p>\n\u003cp>But none of this is makes it worth going back to La Mexicana if you’re weren’t already in the neighborhood, which is kind of dicey. I am used to dicey neighborhoods — I park in one every day for work — but if that would scare someone off, I wouldn’t go. On my way there, I went by five cop cars with sirens on.\u003c/p>\n\u003cp>Aside from that, the food is good, but not spectacular. The chiles rellenos wasn’t good at all. It was covered with way too much dark red sauce that overpowered the chiles. And my friend had their signature dish of chicken mole. We both found it too sweet. And the guacamole is delicious, but they don’t give you much and serve it on a bed of lettuce — perhaps to make it look like more.\u003c/p>\n\u003cp>It was also nice that although we arrived near closing, they didn’t seem to rush us off. Oftentimes when you go in close to closing, someone looks at the clock so they can imply you should hurry up and order and go. But La Mexicana made us feel right at home. We were actually the last guests, as some people came in a few minutes later and they said they could only get something to go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I really wanted to like La Mexicana more, as Emma, her husband, and those corn tortillas are worth it, but I wouldn’t drive here just for that. Maybe I’d stop in if I was hungry on my next trip to the nearby giant Dollar Tree store.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Kabuto Sushi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6039\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/cp610iPod.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/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed Kabuto Sushi:\u003c/strong> Friday, July 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nKabuto is one of my go-to places for what I call “experimental sushi.” Combining flavors like seared foie gras with raspberry vinaigrette and buttery hamachi with stone ground mustard and sliced fresh pear, Kabuto challenges your palate to let go and experience something more than classic sushi and sashimi.\u003c/p>\n\u003cp>Kabuto also carries traditional sushi rolls like spicy tuna and dragon rolls, which you can find in the regular portion of 1 roll (6 pieces). Special “experimental” sushi usually comes in two pieces, or even a cocktail glass, as I found when I ordered the Valentine. It was grilled eel and seared foie gras on top of a bed of caviar with just a drizzle of balsamic vinegar…heaven. The fish is always fresh, which is important when ordering the Hamachi Pear. The hamachi fish is so buttery, fresh, and soft, your teeth slice right through it. It sits on a lump of rice, with a slice of fresh pear and a dollop of stone ground mustard. It’s one of the most unusual pairings I’ve ever had, and the only place I’ve found it is at Kabuto.\u003c/p>\n\u003cp>Usually I stick with sushi at Kabuto, but this time I also ordered the Tamago Zousui, which is a brothy rice dish filled with comforting fried egg and scallions. Quintessential comfort food. Finally, I always order the ceviche, Kabuto’s take on the traditional seafood dish. Citrus-marinated fish is placed on a bed of rice and nestled into a nori wrap. The perfect burst of acidic citrus with the salty, seaweed flavor, and a hint of jalapeño at the end.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find you often have to wait a bit to be served at Kabuto; often, all the tables are full and there is a line out the door. Waitresses often whiz by in a blur, but when your food arrives, it is sublime. For such a small space, the décor is minimal, clean, and airy, and you can sit comfortably at a table or at the bar. \u003c/p>\n\u003cp>You just won’t find many sushi places that will meld together such contrasting flavors and make it work. I go to Kabuto not just when I’m hungry, but when I’m hungry for that “perfect bite.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed Kabuto Sushi:\u003c/strong> Tuesday, August 9, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I learned that Kabuto stands for the helmet of the samurai warrior, a painting of which hangs on the wall in this brightly colored, small restaurant. We had reservation for 5, and the table was waiting when we arrived at 6:30pm. I have only eaten sushi 2 or 3 times before, however I have always enjoyed it. What I soon realized from eating tapas both in the States and in Spain is that we were in a “Japanese tapas” bar with small, delicious morsels of tasty seafood delights, primarily. They had New York steak and grilled lamb ribs on the menu as well, which didn’t seem to fit this type of dining. If you want steak, go to a steak or chophouse, right? I also learned that eating sushi requires more work than ordering traditional fare. \u003c/p>\n\u003cp>The place was a bit noisy, and it was packed all evening. This kept the two waitpersons very busy. We ordered sake and beer to start, as it took us all awhile to navigate two very extensive menus as well as a long list of the day’s specials. One was a dinner menu, and the other a special sushi menu. The beverage list was extensive, so all in all it took awhile to figure out what to have. \u003c/p>\n\u003cp>I opened with tofu miso soup, which, as a “soup guy,” I can say was typical of miso soup. It was hot and enjoyable. I then had a fresh Caesar salad, Kabuto-style, which had a faint mustard style dressing which was very unique. It had a few sprouts, sliced grapes and sprinkles of a small string-like cheese. It wasn’t as crisp and cold as I would like, but it was tasty. I love tempura and had only one order, but two would have been perfect, as you only got two shrimp. It was lightly cooked, and the crispy coating was very tasty. The veggies would be very nice as well. I then had the ono, and it was delicious and delicate, so I ordered one more. I then had the Medai butterfly fish, and it was just ok. It was a little tough and chewy. I then had Tasmanian salmon, and it was amazing. It was light, “melt in your mouth” great. For dessert, I had the fried tempura vanilla ice cream ball. It really needed a knife to get into it, but was well worth the spoon digging. \u003c/p>\n\u003cp>All in all, I enjoyed it very much. Portions were typical size, although, the Piri-Kara Nasu eggplant, while tasty, was only three tiny slices, not worth the price. While sushi is always a little pricy, it’s always great to eat delicious food and, in this case, get free food prep entertainment at the same time. Sitting at the bar would be best for the show.\u003c/p>\n\u003cp>I don’t want to weight this too heavily, however where it fell a little short was the service for water, but with only two people serving about 30 -35 people, they were very busy. It was also a little noisy for conversation, but as the evening wore down, and the crowd thinned out it, it was perfect. I would say for a nice romantic evening, don’t come in until after 8:30 or 9pm. On the other hand, if you are an undercover agent/spy, it’s perfect. \u003c/p>\n\u003cp>Lastly, as is the case with sushi, if you keep eating/drinking and can’t stop, it can get a little pricy. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Thursday, August 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>While the food is really good, this tiny place with no ambiance isn’t worth the 45 minute wait, not to mention the indifferent service from a staff that doesn’t seem to have time to explain any specials, ask how things are with our meal, or even follow their own waiting list.\u003c/p>\n\u003cp>We waited outside — no room inside really — with a few other people. While we were there before most of them, they seem to seat people faster who complained rather than those of us who signed up on the list. In fact, from the batch of people we were with, we arrived second out of about five parties and were seated last.\u003c/p>\n\u003cp>While I wanted to sit at a table, we took the counter, as we were tired of waiting. There was a table available, and I asked to sit there, but they said it was reserved. Yet when I called in advance, they said they don’t take reservations. You’d think at the counter you’d actually see the sushi being made, but the chefs are on a platform, so you can’t see them create the sushi. But you do get a good view of the dirty dishes they left on the counter during our entire meal. The counter also wasn’t very clean, in fact we had to wipe it down ourselves.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When I dine out, I look for quality, service, atmosphere, and value. Kabuto only delivered on quality. Yes, the food was really good, but I’d rather dine in a restaurant that provides good service and actually might appreciate my patronage.\u003c/p>\n\n",
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"excerpt": "\u003cstrong> Karrie:\u003c/strong> \"Combining flavors like seared foie gras with raspberry vinaigrette and buttery hamachi with stone ground mustard and sliced fresh pear, Kabuto challenges your palate to let go and experience something more than classic sushi and sashimi.\"\r\n\u003cstrong>Bill:\u003c/strong> \"I then had Tasmanian salmon, and it was amazing. It was light, 'melt in your mouth' great.\"\r\n\u003cstrong>Kevin:\u003c/strong> \"When I dine out, I look for quality, service, atmosphere, and value. Kabuto only delivered on quality.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Kabuto Sushi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6039\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/cp610iPod.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/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed Kabuto Sushi:\u003c/strong> Friday, July 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nKabuto is one of my go-to places for what I call “experimental sushi.” Combining flavors like seared foie gras with raspberry vinaigrette and buttery hamachi with stone ground mustard and sliced fresh pear, Kabuto challenges your palate to let go and experience something more than classic sushi and sashimi.\u003c/p>\n\u003cp>Kabuto also carries traditional sushi rolls like spicy tuna and dragon rolls, which you can find in the regular portion of 1 roll (6 pieces). Special “experimental” sushi usually comes in two pieces, or even a cocktail glass, as I found when I ordered the Valentine. It was grilled eel and seared foie gras on top of a bed of caviar with just a drizzle of balsamic vinegar…heaven. The fish is always fresh, which is important when ordering the Hamachi Pear. The hamachi fish is so buttery, fresh, and soft, your teeth slice right through it. It sits on a lump of rice, with a slice of fresh pear and a dollop of stone ground mustard. It’s one of the most unusual pairings I’ve ever had, and the only place I’ve found it is at Kabuto.\u003c/p>\n\u003cp>Usually I stick with sushi at Kabuto, but this time I also ordered the Tamago Zousui, which is a brothy rice dish filled with comforting fried egg and scallions. Quintessential comfort food. Finally, I always order the ceviche, Kabuto’s take on the traditional seafood dish. Citrus-marinated fish is placed on a bed of rice and nestled into a nori wrap. The perfect burst of acidic citrus with the salty, seaweed flavor, and a hint of jalapeño at the end.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll find you often have to wait a bit to be served at Kabuto; often, all the tables are full and there is a line out the door. Waitresses often whiz by in a blur, but when your food arrives, it is sublime. For such a small space, the décor is minimal, clean, and airy, and you can sit comfortably at a table or at the bar. \u003c/p>\n\u003cp>You just won’t find many sushi places that will meld together such contrasting flavors and make it work. I go to Kabuto not just when I’m hungry, but when I’m hungry for that “perfect bite.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed Kabuto Sushi:\u003c/strong> Tuesday, August 9, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I learned that Kabuto stands for the helmet of the samurai warrior, a painting of which hangs on the wall in this brightly colored, small restaurant. We had reservation for 5, and the table was waiting when we arrived at 6:30pm. I have only eaten sushi 2 or 3 times before, however I have always enjoyed it. What I soon realized from eating tapas both in the States and in Spain is that we were in a “Japanese tapas” bar with small, delicious morsels of tasty seafood delights, primarily. They had New York steak and grilled lamb ribs on the menu as well, which didn’t seem to fit this type of dining. If you want steak, go to a steak or chophouse, right? I also learned that eating sushi requires more work than ordering traditional fare. \u003c/p>\n\u003cp>The place was a bit noisy, and it was packed all evening. This kept the two waitpersons very busy. We ordered sake and beer to start, as it took us all awhile to navigate two very extensive menus as well as a long list of the day’s specials. One was a dinner menu, and the other a special sushi menu. The beverage list was extensive, so all in all it took awhile to figure out what to have. \u003c/p>\n\u003cp>I opened with tofu miso soup, which, as a “soup guy,” I can say was typical of miso soup. It was hot and enjoyable. I then had a fresh Caesar salad, Kabuto-style, which had a faint mustard style dressing which was very unique. It had a few sprouts, sliced grapes and sprinkles of a small string-like cheese. It wasn’t as crisp and cold as I would like, but it was tasty. I love tempura and had only one order, but two would have been perfect, as you only got two shrimp. It was lightly cooked, and the crispy coating was very tasty. The veggies would be very nice as well. I then had the ono, and it was delicious and delicate, so I ordered one more. I then had the Medai butterfly fish, and it was just ok. It was a little tough and chewy. I then had Tasmanian salmon, and it was amazing. It was light, “melt in your mouth” great. For dessert, I had the fried tempura vanilla ice cream ball. It really needed a knife to get into it, but was well worth the spoon digging. \u003c/p>\n\u003cp>All in all, I enjoyed it very much. Portions were typical size, although, the Piri-Kara Nasu eggplant, while tasty, was only three tiny slices, not worth the price. While sushi is always a little pricy, it’s always great to eat delicious food and, in this case, get free food prep entertainment at the same time. Sitting at the bar would be best for the show.\u003c/p>\n\u003cp>I don’t want to weight this too heavily, however where it fell a little short was the service for water, but with only two people serving about 30 -35 people, they were very busy. It was also a little noisy for conversation, but as the evening wore down, and the crowd thinned out it, it was perfect. I would say for a nice romantic evening, don’t come in until after 8:30 or 9pm. On the other hand, if you are an undercover agent/spy, it’s perfect. \u003c/p>\n\u003cp>Lastly, as is the case with sushi, if you keep eating/drinking and can’t stop, it can get a little pricy. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Thursday, August 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>While the food is really good, this tiny place with no ambiance isn’t worth the 45 minute wait, not to mention the indifferent service from a staff that doesn’t seem to have time to explain any specials, ask how things are with our meal, or even follow their own waiting list.\u003c/p>\n\u003cp>We waited outside — no room inside really — with a few other people. While we were there before most of them, they seem to seat people faster who complained rather than those of us who signed up on the list. In fact, from the batch of people we were with, we arrived second out of about five parties and were seated last.\u003c/p>\n\u003cp>While I wanted to sit at a table, we took the counter, as we were tired of waiting. There was a table available, and I asked to sit there, but they said it was reserved. Yet when I called in advance, they said they don’t take reservations. You’d think at the counter you’d actually see the sushi being made, but the chefs are on a platform, so you can’t see them create the sushi. But you do get a good view of the dirty dishes they left on the counter during our entire meal. The counter also wasn’t very clean, in fact we had to wipe it down ourselves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I dine out, I look for quality, service, atmosphere, and value. Kabuto only delivered on quality. Yes, the food was really good, but I’d rather dine in a restaurant that provides good service and actually might appreciate my patronage.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pazzia Restaurant & Pizzeria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6043\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/cp610iPod.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/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed Pazzia Restaurant & Pizzeria:\u003c/strong> Saturday, July 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have been going to Pazzia for years and love it more and more each time. It’s like a visit to Italy without leaving San Francisco.\u003c/p>\n\u003cp>Pazzia is a small Florentine Italian restaurant. They really don’t have typical Italian fare, like spaghetti and meatballs and lasagna (except occasionally as specials), but they do have fresh seafood and meat dishes as well as several great pasta options, and the most fabulous risotto and pizzas…and let’s not forget their excellent Italian wine selections. I’m not a fan of steaks, but the filet mignon is so tender you can cut it with a fork.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The staff is friendly and accommodating, and the owner Massimo treats everyone like they are in his own home. The restaurant is very well priced, especially for the quality. Its South of Market location is ideal for locals, conventioneers, and people going to the ballpark. I’ve been to their sister restaurant in Florence, and Pazzia’s food tastes very similar and authentic.\u003c/p>\n\u003cp>You know it’s got to be good since I see and hear a lot of Italians dining at Pazzia. Italians seem to not dine at Italians restaurants — guess they think they can make it better at home — but they seem to flock to Pazzia.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed Pazzia Restaurant & Pizzeria:\u003c/strong> Friday, August 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pazzia is a sweet spot in SOMA to get comforting Italian food. The space is small, but clean and airy with wonderful open-air windows. When I arrived for an early dinner, the place had just a few diners, but it quickly filled up over the course of the dinner.\u003c/p>\n\u003cp>The portion sizes are just right. For an appetizer, I had the beet salad, which consisted of cubed purple and golden beets topped with candied walnuts and a sprinkling of goat cheese. My guest and I also had the beef bresaola, thinly sliced, cured beef, so delicate and tender, but not too salty. Wrapped in fresh arugula leaves, this was easily a highlight of the meal. For an entrée, I tried the scallop and prawn risotto, which while light and lovely, was just a regular plate of risotto. I wasn’t terribly impressed. My guest had the thin crust pizza, topped with mushrooms and sausage, which he exclaimed was better than Escape from New York’s pizza. For dessert, we had fresh raspberry and lemon sorbet. It had just the right amount of depth and sweetness. Definitely the second highlight of our meal!\u003c/p>\n\u003cp>I found the warm and inviting staff to be the best thing about Piazza. They were all attentive and courteous, open to chatting, and kept our water glasses full. But while the food was extremely fresh and aesthetically beautiful, the flavors weren’t very original, and I thought the food was pretty expensive for not being very memorable. I was totally comfortable, the food came quickly, the staff was just wonderful, but the food fell short. I won’t find myself going back, but it was a very enjoyable meal!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed Pazzia Restaurant & Pizzeria:\u003c/strong> Friday, August 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This unassuming, yet very comfortable, restaurant was full when we arrived, and our table near the window was ready. The waitstaff was busy, and Michaela, who is from Venice, Italy, was our server. The owner is from Florence, Italy. Michaela was helpful and very accommodating while we waited for everyone to arrive. She was attentive and brought us wine and fresh warm French bread for starters. The restaurant, while compact, was not overly loud and is apparently growing. The sign on the windows next door stated that the area was for their planned expansion. \u003c/p>\n\u003cp>For starters, we ordered the carpaccio. It was very thinly sliced and covered with capers and when coupled with the French bread, it was delicious. We then shared a mushroom and sausage pizza, and it was wonderful. It was very thin with a toasty crust. It had a light olive oil and fresh and light pureed tomato sauce covered with a generous portion of large crumbled pieces of sausage. The flavors were amazing, and the size was more than enough for one person. \u003c/p>\n\u003cp>We also shared the tortelloni, which was fresh made from spinach pasta and was like a large ravioli, stuffed with braised beef in a porcini mushroom cream sauce with quartered white mushrooms, as well. It was rich and delicious. The portion was adequate for one person and very filling. \u003c/p>\n\u003cp>For dessert we had the classic tiramisu, which was the best we have ever had and was in a dead heat with one we had in Milan several years ago. It was very light and creamy and not overpowering. We also had the crème caramel, which also light and very flavorful.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can see into the kitchen and watch how busy it was. It was a wonderful and relaxing experience. We shall return. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Kevin:\u003c/strong> \"It’s like a visit to Italy without leaving San Francisco.\"\r\n\u003cstrong>Karrie:\u003c/strong> \"But while the food was extremely fresh and aesthetically beautiful, the flavors weren’t very original, and I thought the food was pretty expensive for not being very memorable.\"\r\n\u003cstrong>Bill:\u003c/strong> \"We then shared a mushroom and sausage pizza, and it was wonderful. It was very thin with a toasty crust.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pazzia Restaurant & Pizzeria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6043\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/cp610iPod.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/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed Pazzia Restaurant & Pizzeria:\u003c/strong> Saturday, July 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have been going to Pazzia for years and love it more and more each time. It’s like a visit to Italy without leaving San Francisco.\u003c/p>\n\u003cp>Pazzia is a small Florentine Italian restaurant. They really don’t have typical Italian fare, like spaghetti and meatballs and lasagna (except occasionally as specials), but they do have fresh seafood and meat dishes as well as several great pasta options, and the most fabulous risotto and pizzas…and let’s not forget their excellent Italian wine selections. I’m not a fan of steaks, but the filet mignon is so tender you can cut it with a fork.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The staff is friendly and accommodating, and the owner Massimo treats everyone like they are in his own home. The restaurant is very well priced, especially for the quality. Its South of Market location is ideal for locals, conventioneers, and people going to the ballpark. I’ve been to their sister restaurant in Florence, and Pazzia’s food tastes very similar and authentic.\u003c/p>\n\u003cp>You know it’s got to be good since I see and hear a lot of Italians dining at Pazzia. Italians seem to not dine at Italians restaurants — guess they think they can make it better at home — but they seem to flock to Pazzia.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed Pazzia Restaurant & Pizzeria:\u003c/strong> Friday, August 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pazzia is a sweet spot in SOMA to get comforting Italian food. The space is small, but clean and airy with wonderful open-air windows. When I arrived for an early dinner, the place had just a few diners, but it quickly filled up over the course of the dinner.\u003c/p>\n\u003cp>The portion sizes are just right. For an appetizer, I had the beet salad, which consisted of cubed purple and golden beets topped with candied walnuts and a sprinkling of goat cheese. My guest and I also had the beef bresaola, thinly sliced, cured beef, so delicate and tender, but not too salty. Wrapped in fresh arugula leaves, this was easily a highlight of the meal. For an entrée, I tried the scallop and prawn risotto, which while light and lovely, was just a regular plate of risotto. I wasn’t terribly impressed. My guest had the thin crust pizza, topped with mushrooms and sausage, which he exclaimed was better than Escape from New York’s pizza. For dessert, we had fresh raspberry and lemon sorbet. It had just the right amount of depth and sweetness. Definitely the second highlight of our meal!\u003c/p>\n\u003cp>I found the warm and inviting staff to be the best thing about Piazza. They were all attentive and courteous, open to chatting, and kept our water glasses full. But while the food was extremely fresh and aesthetically beautiful, the flavors weren’t very original, and I thought the food was pretty expensive for not being very memorable. I was totally comfortable, the food came quickly, the staff was just wonderful, but the food fell short. I won’t find myself going back, but it was a very enjoyable meal!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed Pazzia Restaurant & Pizzeria:\u003c/strong> Friday, August 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This unassuming, yet very comfortable, restaurant was full when we arrived, and our table near the window was ready. The waitstaff was busy, and Michaela, who is from Venice, Italy, was our server. The owner is from Florence, Italy. Michaela was helpful and very accommodating while we waited for everyone to arrive. She was attentive and brought us wine and fresh warm French bread for starters. The restaurant, while compact, was not overly loud and is apparently growing. The sign on the windows next door stated that the area was for their planned expansion. \u003c/p>\n\u003cp>For starters, we ordered the carpaccio. It was very thinly sliced and covered with capers and when coupled with the French bread, it was delicious. We then shared a mushroom and sausage pizza, and it was wonderful. It was very thin with a toasty crust. It had a light olive oil and fresh and light pureed tomato sauce covered with a generous portion of large crumbled pieces of sausage. The flavors were amazing, and the size was more than enough for one person. \u003c/p>\n\u003cp>We also shared the tortelloni, which was fresh made from spinach pasta and was like a large ravioli, stuffed with braised beef in a porcini mushroom cream sauce with quartered white mushrooms, as well. It was rich and delicious. The portion was adequate for one person and very filling. \u003c/p>\n\u003cp>For dessert we had the classic tiramisu, which was the best we have ever had and was in a dead heat with one we had in Milan several years ago. It was very light and creamy and not overpowering. We also had the crème caramel, which also light and very flavorful.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can see into the kitchen and watch how busy it was. It was a wonderful and relaxing experience. We shall return. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pork Store Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5919\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5931\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">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/cp609iPod.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/chelsea-bowman125x125.jpg\" alt=\"Chelsea Bowman\" title=\"Chelsea Bowman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chelsea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner and Floral Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pork Store Café\u003cbr>\n\u003cstrong>Reviewed Pork Store Café:\u003c/strong> Sunday, July 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Pork Store, in the colorful neighborhood known as The Haight, has gone from being a butcher shop to a hair salon. Now the Pork Store, separate from its Mission location, has established itself as a consistent breakfast/lunch stop for those that know about its charm or can smell the greasy garlic from the street. \u003c/p>\n\u003cp>It was a Sunday afternoon, and my friends and I planned — the night before while out on the town — to meet for breakfast at the Pork Store. A typical Sunday at the Pork Store includes a short line of hungry guests waiting to get inside. We waited about 10 minutes and were happy to see that we got one of the two window tables. Eating at the counter is fun with just one other guest, so the four of us were glad we got the “spacious” window table.\u003c/p>\n\u003cp>The Pork Store décor is modest, full of character and hot pink. Yes, there is a pig on the front window to welcome guests! Vintage Haight Street posters line the walls, and its main attraction is the mesmerizing open kitchen. Hot stoves, focused cooks, and servers that have been there for years, move in this 10 x 2 kitchen that never stops. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The service is fast, friendly in an understated manner, and my coffee cup was never empty. I typically get one of two dishes, Eggs in a Tasty Nest or the Corned Beef Hash Special. That day, the Tasty Nest was what I craved: crisp hash browns covered with cheesy garlic, peppers, and onions with just a touch of bacon, and you can’t go wrong. Top it with two perfectly cooked over easy eggs and you’ve made my day! A side of veggie gravy is a strong recommendation for the biscuits. A perfect blend of pesto and garlic make this gravy one splurge my friends and I always agree on. The portions at the Pork Store are large, and the flavors always make me crave them from week to week. \u003c/p>\n\u003cp>A close friend of mine, named Becky, recently moved to Ecuador. Friends that live with her in the busy capital of Quito hear week after week about the mouth-watering novelties of the Pork Store. On a recent trip home, I asked her where she would like to go while back in San Francisco for a few days. Needless to say, we went for Eggs in a Tasty Nest! \u003c/p>\n\u003cp>The Pork Store Café is definitely worth its weight in bacon. It’s the type of place you want to find in every town while on a road trip, and every town would be lucky to have a diner like it. One meal out of this kitchen and you, along with your appetite, are set for the day. The Pork Store is a fun place to take a few friends or to dine solo. It is a comfortable place where large portions of quality, tasty food are always a guarantee. I leave satisfied, smelling like the kitchen with a smile on my face.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/robert-west125x125.jpg\" alt=\"Robert West\" title=\"Robert West\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pizzaiolo\u003cbr>\n\u003cstrong>Reviewed Pork Store Café:\u003c/strong> Saturday, July 23, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Cue a Grateful Dead, Jefferson Airplane, Santana music mix. Add 1968 Summer of Love hippie, flower children frolicking in a Golden Gate Park montage. The restaurant is located at a historic location (at Haight and Ashbury) with amazing retro stained glass (one of — if not San Francisco’s — best stained glass retro signage). That being said, the restaurant interior is a bit faded and badly in need of a freshening up.\u003c/p>\n\u003cp>The café itself is a small, busy, retro, time warp kind of place. It is serving old fashioned, neighborhood, diner fare cooked on old time flat grill. They have a small fire grill station for grilling pork chops or steaks.\u003c/p>\n\u003cp>I arrived on a Saturday before 9 am and grabbed the last counter seat right in front of the grill, so I watched several patrons’ meals and my own being prepared by two cooks. My waitress was cool and helpful, explaining that the biscuits and gravy were all homemade. She also offered up your standard diner cuppa joe in mugs.\u003c/p>\n\u003cp>The place feels like a neighborhood hangout with several of the patrons on a first name basis with wait staff. I felt immediately comfortable since I usually hunt for places like tiny retro spots exactly like this.\u003c/p>\n\u003cp>I started with biscuit and gravy. The biscuit was flavorful and had a good texture, but it disintegrated entirely, rather than breaking into bite size chunks like they do in the Midwest and the South. The gravy was top notch. It was thick and creamy with tiny pieces of bacon and sausage crumbs. I ordered a side of gravy, which was the perfect amount.\u003c/p>\n\u003cp>My eggs were cooked the way I like, but NOT at all buttery. I liked my sausage and hash browns well, but both had a little too much burn on them, so I would not order anything well done there again.\u003c/p>\n\u003cp>The sausage patty was generous, mildly spiced and tasted homemade. If you go there, the bacon will disappoint, Baconites. Sorry vegans, this is not a good place for you, since veggie scrambles are cooked on the same grill where meats are prepared. Toast was buttered, but below average (they would do well to upgrade their bread supplier). The pancake was excellent and huge, filling an entire plate. The batter texture is fluffy and tasty. The syrup, however, was of a low quality and a bit thin.\u003c/p>\n\u003cp>All in all, this place is a terrific local option for the meat and potatoes crowd seeking old time standard fare. In the Midwest, we call this a truck stop breakfast, meaning: heavy carbs that stick to your ribs, so that you won’t feel the need to eat again until dinnertime (some people may find the interior a bit shabby).\u003c/p>\n\u003cp>When I walked out around 9:20, there was a line of 12 people outside. I was not hungry again until I ate dinner that night around 6:30 pm or so. I would go back IF I were taking a local day hike or road trip and needed a BIG heavy truck stop breakfast to start my day. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/peter-lee125x125.jpg\" alt=\"Peter Lee\" title=\"Peter Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zarsuela\u003cbr>\n\u003cstrong>Reviewed Pork Store Café:\u003c/strong> Saturday, August 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>With no host to greet us at the door, we were a little confused, but quickly figured out there was no sign-in sheet, and that we were expected to wait in the quickly moving line out the door. Despite the long line, our wait was short. Without salutations our hostess pointed to our table, which was our only cue to come in and sit.\u003c/p>\n\u003cp>As we squeezed into our space, we noticed the torn fabric on the chairs and the uneven table. But our true experience started after being seated. I wasn’t sure if the wobble of the chair would hold my moderately framed body, but was quickly distracted by the transfer of stickiness from the dirty table to my hands. The décor was classic Haight, grungy and dirty, with hot pink-painted cracking walls, faux marble, and gold laced large mirrors. As I looked around I noticed a dead bug on the windowsill, and a butter wrapper stuck to the wall, and I thought, “This is interesting,” and I felt like I was dining on the lowest level of a well-lit subway station.\u003c/p>\n\u003cp>The ordering was quick and seamless, probably too rushed for most, but we were eager to get this experience on a fast pace. The server brought our drinks with straws/ Unfortunately for us, the straw dropped out of the cup onto the sticky table, and without apologies, it was simply placed it back into the cup. My lunch guest was shocked and disgusted. \u003c/p>\n\u003cp>I was happy to see the food come out incredibly quick.\u003c/p>\n\u003cp>\u003cstrong>Breakfast Quesadillas:\u003c/strong> These were amazing, packed with goodness. It was scrambled eggs, spicy chorizo, avocados, and the blends of salsa, which tasted fresh and filling. The portions size were ridiculously large.\u003c/p>\n\u003cp>\u003cstrong>Pork Chops and Eggs:\u003c/strong> The eggs were perfectly cooked, unfortunately the pork chops were flavorless, dry, and tough. Sadly, its namesake Pork Store special was one of the saddest things I’ve ever seen on a plate, which made this experience all the more comical.\u003c/p>\n\u003cp>\u003cstrong>Mushroom Cheeseburger:\u003c/strong> Tasted like a microwaved burger you get at the gas station. The meat was like the Pork Store special only worse, and the toppings and bun were as ordinary as they get.\u003c/p>\n\u003cp>\u003cstrong>Banana Pancakes:\u003c/strong> Surprisingly good, fluffy, and light, even the short order was enormous and topped with bananas. The banana bits inside the pancakes were scarce, but did not detract from the overall dish.\u003c/p>\n\u003cp>\u003cstrong>The Sides:\u003c/strong> Among the best I’ve ever had at a diner, the biscuits were light and fluffy with great texture and flavor, and the old fashioned hash browns, the true star of the meal, tasted fresh and crispy, and truly memorable. The orange juice was refreshing and sweet as well.\u003c/p>\n\u003cp>Despite the heaviness of the food, I left feeling unsatisfied and in need of a quick shower.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For me, having grown up on dirty spoon diners, I don’t mind sacrificing service with a smile and some cleanliness for great food. Unfortunately, the Pork Store Café does not deliver. Come here if you want to feel like an inconvenience to the wait staff, and have a pretty ordinary food experience. The highlights were the biscuits and hash browns, which were certainly memorable. The portion sizes were generous, but did not make up for the awful pork chops and inedible burger.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Chelsea:\u003c/strong> \"That day, the Tasty Nest was what I craved: crisp hash browns covered with cheesy garlic, peppers, and onions with just a touch of bacon, and you can’t go wrong.\"\r\n\u003cstrong>Robert:\u003c/strong> \"Sorry vegans, this is not a good place for you, since veggie scrambles are cooked on the same grill where meats are prepared.\"\r\n\u003cstrong>Peter:\u003c/strong> \"Sadly, its namesake Pork Store special was one of the saddest things I’ve ever seen on a plate, which made this experience all the more comical.\"",
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"description": "Chelsea: "That day, the Tasty Nest was what I craved: crisp hash browns covered with cheesy garlic, peppers, and onions with just a touch of bacon, and you can’t go wrong."\r\nRobert: "Sorry vegans, this is not a good place for you, since veggie scrambles are cooked on the same grill where meats are prepared."\r\nPeter: "Sadly, its namesake Pork Store special was one of the saddest things I’ve ever seen on a plate, which made this experience all the more comical."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pork Store Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5919\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5931\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">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/cp609iPod.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/chelsea-bowman125x125.jpg\" alt=\"Chelsea Bowman\" title=\"Chelsea Bowman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chelsea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner and Floral Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pork Store Café\u003cbr>\n\u003cstrong>Reviewed Pork Store Café:\u003c/strong> Sunday, July 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Pork Store, in the colorful neighborhood known as The Haight, has gone from being a butcher shop to a hair salon. Now the Pork Store, separate from its Mission location, has established itself as a consistent breakfast/lunch stop for those that know about its charm or can smell the greasy garlic from the street. \u003c/p>\n\u003cp>It was a Sunday afternoon, and my friends and I planned — the night before while out on the town — to meet for breakfast at the Pork Store. A typical Sunday at the Pork Store includes a short line of hungry guests waiting to get inside. We waited about 10 minutes and were happy to see that we got one of the two window tables. Eating at the counter is fun with just one other guest, so the four of us were glad we got the “spacious” window table.\u003c/p>\n\u003cp>The Pork Store décor is modest, full of character and hot pink. Yes, there is a pig on the front window to welcome guests! Vintage Haight Street posters line the walls, and its main attraction is the mesmerizing open kitchen. Hot stoves, focused cooks, and servers that have been there for years, move in this 10 x 2 kitchen that never stops. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service is fast, friendly in an understated manner, and my coffee cup was never empty. I typically get one of two dishes, Eggs in a Tasty Nest or the Corned Beef Hash Special. That day, the Tasty Nest was what I craved: crisp hash browns covered with cheesy garlic, peppers, and onions with just a touch of bacon, and you can’t go wrong. Top it with two perfectly cooked over easy eggs and you’ve made my day! A side of veggie gravy is a strong recommendation for the biscuits. A perfect blend of pesto and garlic make this gravy one splurge my friends and I always agree on. The portions at the Pork Store are large, and the flavors always make me crave them from week to week. \u003c/p>\n\u003cp>A close friend of mine, named Becky, recently moved to Ecuador. Friends that live with her in the busy capital of Quito hear week after week about the mouth-watering novelties of the Pork Store. On a recent trip home, I asked her where she would like to go while back in San Francisco for a few days. Needless to say, we went for Eggs in a Tasty Nest! \u003c/p>\n\u003cp>The Pork Store Café is definitely worth its weight in bacon. It’s the type of place you want to find in every town while on a road trip, and every town would be lucky to have a diner like it. One meal out of this kitchen and you, along with your appetite, are set for the day. The Pork Store is a fun place to take a few friends or to dine solo. It is a comfortable place where large portions of quality, tasty food are always a guarantee. I leave satisfied, smelling like the kitchen with a smile on my face.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/robert-west125x125.jpg\" alt=\"Robert West\" title=\"Robert West\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pizzaiolo\u003cbr>\n\u003cstrong>Reviewed Pork Store Café:\u003c/strong> Saturday, July 23, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Cue a Grateful Dead, Jefferson Airplane, Santana music mix. Add 1968 Summer of Love hippie, flower children frolicking in a Golden Gate Park montage. The restaurant is located at a historic location (at Haight and Ashbury) with amazing retro stained glass (one of — if not San Francisco’s — best stained glass retro signage). That being said, the restaurant interior is a bit faded and badly in need of a freshening up.\u003c/p>\n\u003cp>The café itself is a small, busy, retro, time warp kind of place. It is serving old fashioned, neighborhood, diner fare cooked on old time flat grill. They have a small fire grill station for grilling pork chops or steaks.\u003c/p>\n\u003cp>I arrived on a Saturday before 9 am and grabbed the last counter seat right in front of the grill, so I watched several patrons’ meals and my own being prepared by two cooks. My waitress was cool and helpful, explaining that the biscuits and gravy were all homemade. She also offered up your standard diner cuppa joe in mugs.\u003c/p>\n\u003cp>The place feels like a neighborhood hangout with several of the patrons on a first name basis with wait staff. I felt immediately comfortable since I usually hunt for places like tiny retro spots exactly like this.\u003c/p>\n\u003cp>I started with biscuit and gravy. The biscuit was flavorful and had a good texture, but it disintegrated entirely, rather than breaking into bite size chunks like they do in the Midwest and the South. The gravy was top notch. It was thick and creamy with tiny pieces of bacon and sausage crumbs. I ordered a side of gravy, which was the perfect amount.\u003c/p>\n\u003cp>My eggs were cooked the way I like, but NOT at all buttery. I liked my sausage and hash browns well, but both had a little too much burn on them, so I would not order anything well done there again.\u003c/p>\n\u003cp>The sausage patty was generous, mildly spiced and tasted homemade. If you go there, the bacon will disappoint, Baconites. Sorry vegans, this is not a good place for you, since veggie scrambles are cooked on the same grill where meats are prepared. Toast was buttered, but below average (they would do well to upgrade their bread supplier). The pancake was excellent and huge, filling an entire plate. The batter texture is fluffy and tasty. The syrup, however, was of a low quality and a bit thin.\u003c/p>\n\u003cp>All in all, this place is a terrific local option for the meat and potatoes crowd seeking old time standard fare. In the Midwest, we call this a truck stop breakfast, meaning: heavy carbs that stick to your ribs, so that you won’t feel the need to eat again until dinnertime (some people may find the interior a bit shabby).\u003c/p>\n\u003cp>When I walked out around 9:20, there was a line of 12 people outside. I was not hungry again until I ate dinner that night around 6:30 pm or so. I would go back IF I were taking a local day hike or road trip and needed a BIG heavy truck stop breakfast to start my day. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/peter-lee125x125.jpg\" alt=\"Peter Lee\" title=\"Peter Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zarsuela\u003cbr>\n\u003cstrong>Reviewed Pork Store Café:\u003c/strong> Saturday, August 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>With no host to greet us at the door, we were a little confused, but quickly figured out there was no sign-in sheet, and that we were expected to wait in the quickly moving line out the door. Despite the long line, our wait was short. Without salutations our hostess pointed to our table, which was our only cue to come in and sit.\u003c/p>\n\u003cp>As we squeezed into our space, we noticed the torn fabric on the chairs and the uneven table. But our true experience started after being seated. I wasn’t sure if the wobble of the chair would hold my moderately framed body, but was quickly distracted by the transfer of stickiness from the dirty table to my hands. The décor was classic Haight, grungy and dirty, with hot pink-painted cracking walls, faux marble, and gold laced large mirrors. As I looked around I noticed a dead bug on the windowsill, and a butter wrapper stuck to the wall, and I thought, “This is interesting,” and I felt like I was dining on the lowest level of a well-lit subway station.\u003c/p>\n\u003cp>The ordering was quick and seamless, probably too rushed for most, but we were eager to get this experience on a fast pace. The server brought our drinks with straws/ Unfortunately for us, the straw dropped out of the cup onto the sticky table, and without apologies, it was simply placed it back into the cup. My lunch guest was shocked and disgusted. \u003c/p>\n\u003cp>I was happy to see the food come out incredibly quick.\u003c/p>\n\u003cp>\u003cstrong>Breakfast Quesadillas:\u003c/strong> These were amazing, packed with goodness. It was scrambled eggs, spicy chorizo, avocados, and the blends of salsa, which tasted fresh and filling. The portions size were ridiculously large.\u003c/p>\n\u003cp>\u003cstrong>Pork Chops and Eggs:\u003c/strong> The eggs were perfectly cooked, unfortunately the pork chops were flavorless, dry, and tough. Sadly, its namesake Pork Store special was one of the saddest things I’ve ever seen on a plate, which made this experience all the more comical.\u003c/p>\n\u003cp>\u003cstrong>Mushroom Cheeseburger:\u003c/strong> Tasted like a microwaved burger you get at the gas station. The meat was like the Pork Store special only worse, and the toppings and bun were as ordinary as they get.\u003c/p>\n\u003cp>\u003cstrong>Banana Pancakes:\u003c/strong> Surprisingly good, fluffy, and light, even the short order was enormous and topped with bananas. The banana bits inside the pancakes were scarce, but did not detract from the overall dish.\u003c/p>\n\u003cp>\u003cstrong>The Sides:\u003c/strong> Among the best I’ve ever had at a diner, the biscuits were light and fluffy with great texture and flavor, and the old fashioned hash browns, the true star of the meal, tasted fresh and crispy, and truly memorable. The orange juice was refreshing and sweet as well.\u003c/p>\n\u003cp>Despite the heaviness of the food, I left feeling unsatisfied and in need of a quick shower.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For me, having grown up on dirty spoon diners, I don’t mind sacrificing service with a smile and some cleanliness for great food. Unfortunately, the Pork Store Café does not deliver. Come here if you want to feel like an inconvenience to the wait staff, and have a pretty ordinary food experience. The highlights were the biscuits and hash browns, which were certainly memorable. The portion sizes were generous, but did not make up for the awful pork chops and inedible burger.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pizzaiolo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5925\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">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/cp609iPod.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/robert-west125x125.jpg\" alt=\"Robert West\" title=\"Robert West\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pizzaiolo\u003cbr>\n\u003cstrong>Reviewed Pizzaiolo:\u003c/strong> Saturday, July 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>OK! Cue the Italiano Canzone Napoletana music medley! O Sole Mio, Torna a Surriento, Funiculì, Funiculà, Santa Lucia\u003c/em> \u003c/p>\n\u003cp>This Telegraph neighborhood is at the Oakland / Berkeley border that, in recent years, has become a hip and easily walkable urban dining node. Pizzaiolo is located directly beneath one of Oakland’s best-preserved retro neon signs featuring the original Dutch Boy in his blue painter overalls. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The apple doesn’t fall very far from the tree. The tree in this case is Alice Waters’ groundbreaking sustainable organic French restaurant Chez Panisse. The apple is Chef and Pizzaiolo owner Charlie Hallowell, who spent eight years cooking with Waters in Berkeley and who has created a daily menu that shares her philosophy of seasonal, simple, and tasty foods that warm the heart.\u003c/p>\n\u003cp>The ambiance is welcoming with magnificent art, exposed brick walls, and an exposed line kitchen. Being a single guy, I enjoy places where I can spontaneously dine by myself and still feel like I am part of a small, casual, and unpretentious local neighborhood gathering place; where I can relax and experience being part of a family. The dining space has a large main room with a high ceiling divided in half with a small bar and a large sunny outdoor dining patio (replete with heaters) that abuts an intimately sized bocce ball court.\u003c/p>\n\u003cp>We arrived on time for our 5:30 pm Saturday reservation and were promptly seated. Our server was friendly and kind and asked what type of water we preferred. We munched on tasty bread and butter as we perused the menu. Some of the best bread ever: a European grain, the perfect combination of stiff, earthy crust and fluffy wheat center. The butter was sweet, soft, and organic\u003c/p>\n\u003cp>We decided to share a few things family style, beginning with an heirloom tomato, hand-stretched mozzarella, and basil antipasti. It was an amazing mix of orange, red, green heirlooms with red and orange cherry tomatoes, resting atop slices of super fresh mozzarella with basil sprigs. The texture of the cheese combined with the basil and olive oil was heavenly and gave us our first big-eyed, “Wow, yum!” moment. Our other antipasti was padrón peppers. I fell in love with these small low heat green peppers when I lived in Spain, and seek them out as my first welcome back to España tapas plate on every trip to Madrid. Pizzaiolo’s version was grilled perfectly, with the tiniest burned edges and rich authentic taste. At this point I exclaimed, “Is there any better peasant food?” Roasted peppers, salt and extra virgin organic olive oil. My friends couldn’t believe the tastiness as I explained that there was only one farmer’s market in all of San Francisco that had these little jewels on the rare occasion. Mid-antipasti, we looked at each other and ordered more bread to soak up the now pepper and tomato-basil infused oils until each plate was bone dry.\u003c/p>\n\u003cp>Like two kids at a science fair, we gazed at each other wide-eyed as our primi, or first course, arrived: Bellwether Farms ricotta ravioli with salsa di noci (aka walnut pesto fresco). Each bite was simply heavenly. You could taste organic fresh semolina and ricotta cheese in every bite. The pasta was cooked al dente with a generous amount of sauce, so you could combine pasta, sauce and walnut crumbs with every delicious bite.\u003c/p>\n\u003cp>For our pizze course, we chatted about the history of pizza and my travels through southern Italy. The best pizza comes from Napoli and Charlie has studied the crust, taste, and cooking methods of this thinner, light and crispy recipe quite well. We ordered the Margherita pizza, which many believe is the seminal recipe. It is fresh crushed red tomatoes with mozzarella cheese. The pizza is a good size (we left with extra pizza) and came bubbly hot with the perfect amount of burn around the edges of the rustic crust. As in Napoli, each bite was PERFECTION.\u003c/p>\n\u003cp>During this course, my friend was full, so I was forced to soldier on to dessert alone. After settling on the flourless chocolate cake with whipped cream and hazelnut praline –I am a cake WITH coffee guy — I ordered a cappuccino as my friend nursed the last of her wine to a close. The dessert was wondrous with enough cream and praline to spread on each bite. You could taste chocolate, but the cake body was light and neither too moist nor too dry like most flourless cakes. Once again, they have this recipe ROCK SOLID.\u003c/p>\n\u003cp>Even though we both live in San Francisco, we both would come back to this restaurant and we both rated Pizzaiolo an 11 on a 1 to 10 scale.\u003c/p>\n\u003cp>PS. While we were there, we saw Charlie (the owner) stop by the table next to us to say hello to a family having dinner. He even worked the pizza oven for a time and actually made our delicious pizza!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/chelsea-bowman125x125.jpg\" alt=\"Chelsea Bowman\" title=\"Chelsea Bowman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chelsea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner and Floral Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pork Store Café\u003cbr>\n\u003cstrong>Reviewed Pizzaiolo:\u003c/strong> Wednesday, August 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My boyfriend, named Justin, and I traveled across the bridge and into the now-hip neighborhood known as the Temescal to meet my friend, named Stephanie, and eat at Pizzaiolo. Parking was easy, when compared to our San Francisco streets, and the small wooden sign above the door let us know we were in the right place. \u003c/p>\n\u003cp>We had an option of indoor or outdoor dining, and with the sun being warmer on the east side of the Bay, we decided to soak in the rays and made our way to the patio. With subtle, smart décor and a good-looking staff, the ambiance at Pizzaiolo outweighs the high priced pizza.\u003c/p>\n\u003cp>The outdoor patio is one of the most welcoming, making me want to bring it home and enjoy it every day. Live chickens, an herb garden, and eclectic décor make it an inviting place to hang out with friends. We quickly noticed the staff were dressed in style choices hard to miss; 70s bell-bottoms and Afro wigs. Lucky us, it was movie night! \u003cem>Foxy Brown\u003c/em> would be screened that evening. At sundown the movie was scheduled to start, and the weekly hipster crowd would soon fill the unique theatre style seating on the patio.\u003c/p>\n\u003cp>Justin, Stephanie, and I decided to start the meal by sharing a salad. The colorful plate of roasted eggplant, yellow and pink watermelon, and subtle cheese was the highlight of the food for me that evening. We followed it with two pizzas that, while tasty and made of farm fresh items, were not worth their $19 price tag. The homemade sausage was the exception as it was very tasty.\u003c/p>\n\u003cp>Dessert was a must for this warm summer night. We all eyed the ice cram dessert that had been served to the tables on either side of us. Smooth lemon ice cream placed on a meringue cookie drizzled in a fine berry sauce and topped with crunchy toasted almonds made me go “Mmmmm.” It was delicious! Justin ordered and shared a flourless chocolate cake. The cake was enjoyable, but the lemon berry paring was out of this world! \u003c/p>\n\u003cp>I wouldn’t return to Pizzaiolo for the tasty yet over priced pizza. I would make the trip for the perfect patio pleasantry. From the courteous costumed staff, to the rosemary plants, and the bathroom art, Pizzaiolo was a gallery of visual stimulation. Their napkins were even cool!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/peter-lee125x125.jpg\" alt=\"Peter Lee\" title=\"Peter Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zarsuela\u003cbr>\n\u003cstrong>Reviewed Pizzaiolo:\u003c/strong> Friday, August 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFrom the moment I stepped into Pizzaiolo, my mouth was salivating as the smell of perfection permeated my being. With its exposed brick walls and high ceilings decorated with modern lighting and drapes, this loft-like space felt ultra hip. The wood burning oven in full view was mesmerizing and taunted us as we waited to be seated. \u003c/p>\n\u003cp>The atmosphere was lively and loud and exactly what I would expect from a popular pizza joint. As the server led us through the winding maze of this sizable restaurant, I was pleasantly surprised to find the patio had a completely different feel: quietly relaxed and laidback. \u003c/p>\n\u003cp>The wait staff was excellent: quick and pleasant, offering suggestions that were not only helpful but spot on. The meatballs over polenta and rapini were genius and disappeared within minutes. The homemade meatballs were perfectly seasoned and balanced well with the creamy polenta. I loved the added hints of saltiness from the cheesy goodness. The rapini was an interesting addition with notes of bitterness and nuttiness, which were unexpected but added complexity to the dish.\u003c/p>\n\u003cp>We ordered multiple pizzas, including the Margherita, Hoboken, and Rapini with homemade sausage\u003c/p>\n\u003cp>\u003cstrong>Margherita:\u003c/strong> The first bite was heavenly, and it was truly the best crust I have ever had on a pizza. The almost burnt crust had a crispness and lightness that I have never had before, followed by the expected chewiness that I love in great pizza crusts. It almost reminded me of Indian naan bread which I so crave. The sauce was tangy and fresh, but a little heavy on the salt for my taste. \u003c/p>\n\u003cp>\u003cstrong>Hoboken:\u003c/strong> Pizza was packed with ingredients including red pizza sauce and cheese, sweet and hot peppers, pancetta and red onions. This pizza hits you with everything: salty, sweet, spicy, sour — all over that exceptional wood burned crust.\u003c/p>\n\u003cp>\u003cstrong>Rapini with Homemade Sausage:\u003c/strong> This was unique but less enjoyable for me. The rapini was overpowering and pungent and left a bitterness that I found unpleasant, especially without any pizza sauce to balance it out. However, I found the sausage to be delicious and light.\u003c/p>\n\u003cp>The desserts were standouts for my dinner guests and me. The wood oven peaches were perfectly cooked, retaining the familiar wood-burnt taste from the pizza crusts and packed with bursts of sweetness. We did find the crème fraiche ice cream to be a little off. It tasted like frozen butter that some may find addictively appealing.\u003c/p>\n\u003cp>My dinner guests especially loved the almond tart with plum ice cream, which at first appeared simple and undressed, but the flavors were bold and well balanced. The chewiness of the almond tart, and the flakiness of the crust left a smile on our faces. We also appreciated that it was not overly sweet, but the flavor of almond shined through. The plum ice cream was perfectly tart, but a little icy for my taste.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was completely won over by Pizzaiolo on so many levels. The décor was fun and unique, the service was excellent, and the food was heavenly. Despite the abundance of wonderful pizza places in the Bay Area, Pizzaiolo is a standout, and I am sure to find my way back.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Robert:\u003c/strong> \"The pizza is a good size (we left with extra pizza) and came bubbly hot with the perfect amount of burn around the edges of the rustic crust. As in Napoli, each bite was PERFECTION.\"\r\n\u003cstrong>Chelsea:\u003c/strong> \"The colorful plate of roasted eggplant, yellow and pink watermelon, and subtle cheese was the highlight of the food for me that evening.\"\r\n\u003cstrong>Peter:\u003c/strong> \" The homemade meatballs were perfectly seasoned and balanced well with the creamy polenta.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pizzaiolo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5925\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">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/cp609iPod.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/robert-west125x125.jpg\" alt=\"Robert West\" title=\"Robert West\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pizzaiolo\u003cbr>\n\u003cstrong>Reviewed Pizzaiolo:\u003c/strong> Saturday, July 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>OK! Cue the Italiano Canzone Napoletana music medley! O Sole Mio, Torna a Surriento, Funiculì, Funiculà, Santa Lucia\u003c/em> \u003c/p>\n\u003cp>This Telegraph neighborhood is at the Oakland / Berkeley border that, in recent years, has become a hip and easily walkable urban dining node. Pizzaiolo is located directly beneath one of Oakland’s best-preserved retro neon signs featuring the original Dutch Boy in his blue painter overalls. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The apple doesn’t fall very far from the tree. The tree in this case is Alice Waters’ groundbreaking sustainable organic French restaurant Chez Panisse. The apple is Chef and Pizzaiolo owner Charlie Hallowell, who spent eight years cooking with Waters in Berkeley and who has created a daily menu that shares her philosophy of seasonal, simple, and tasty foods that warm the heart.\u003c/p>\n\u003cp>The ambiance is welcoming with magnificent art, exposed brick walls, and an exposed line kitchen. Being a single guy, I enjoy places where I can spontaneously dine by myself and still feel like I am part of a small, casual, and unpretentious local neighborhood gathering place; where I can relax and experience being part of a family. The dining space has a large main room with a high ceiling divided in half with a small bar and a large sunny outdoor dining patio (replete with heaters) that abuts an intimately sized bocce ball court.\u003c/p>\n\u003cp>We arrived on time for our 5:30 pm Saturday reservation and were promptly seated. Our server was friendly and kind and asked what type of water we preferred. We munched on tasty bread and butter as we perused the menu. Some of the best bread ever: a European grain, the perfect combination of stiff, earthy crust and fluffy wheat center. The butter was sweet, soft, and organic\u003c/p>\n\u003cp>We decided to share a few things family style, beginning with an heirloom tomato, hand-stretched mozzarella, and basil antipasti. It was an amazing mix of orange, red, green heirlooms with red and orange cherry tomatoes, resting atop slices of super fresh mozzarella with basil sprigs. The texture of the cheese combined with the basil and olive oil was heavenly and gave us our first big-eyed, “Wow, yum!” moment. Our other antipasti was padrón peppers. I fell in love with these small low heat green peppers when I lived in Spain, and seek them out as my first welcome back to España tapas plate on every trip to Madrid. Pizzaiolo’s version was grilled perfectly, with the tiniest burned edges and rich authentic taste. At this point I exclaimed, “Is there any better peasant food?” Roasted peppers, salt and extra virgin organic olive oil. My friends couldn’t believe the tastiness as I explained that there was only one farmer’s market in all of San Francisco that had these little jewels on the rare occasion. Mid-antipasti, we looked at each other and ordered more bread to soak up the now pepper and tomato-basil infused oils until each plate was bone dry.\u003c/p>\n\u003cp>Like two kids at a science fair, we gazed at each other wide-eyed as our primi, or first course, arrived: Bellwether Farms ricotta ravioli with salsa di noci (aka walnut pesto fresco). Each bite was simply heavenly. You could taste organic fresh semolina and ricotta cheese in every bite. The pasta was cooked al dente with a generous amount of sauce, so you could combine pasta, sauce and walnut crumbs with every delicious bite.\u003c/p>\n\u003cp>For our pizze course, we chatted about the history of pizza and my travels through southern Italy. The best pizza comes from Napoli and Charlie has studied the crust, taste, and cooking methods of this thinner, light and crispy recipe quite well. We ordered the Margherita pizza, which many believe is the seminal recipe. It is fresh crushed red tomatoes with mozzarella cheese. The pizza is a good size (we left with extra pizza) and came bubbly hot with the perfect amount of burn around the edges of the rustic crust. As in Napoli, each bite was PERFECTION.\u003c/p>\n\u003cp>During this course, my friend was full, so I was forced to soldier on to dessert alone. After settling on the flourless chocolate cake with whipped cream and hazelnut praline –I am a cake WITH coffee guy — I ordered a cappuccino as my friend nursed the last of her wine to a close. The dessert was wondrous with enough cream and praline to spread on each bite. You could taste chocolate, but the cake body was light and neither too moist nor too dry like most flourless cakes. Once again, they have this recipe ROCK SOLID.\u003c/p>\n\u003cp>Even though we both live in San Francisco, we both would come back to this restaurant and we both rated Pizzaiolo an 11 on a 1 to 10 scale.\u003c/p>\n\u003cp>PS. While we were there, we saw Charlie (the owner) stop by the table next to us to say hello to a family having dinner. He even worked the pizza oven for a time and actually made our delicious pizza!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/chelsea-bowman125x125.jpg\" alt=\"Chelsea Bowman\" title=\"Chelsea Bowman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chelsea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner and Floral Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pork Store Café\u003cbr>\n\u003cstrong>Reviewed Pizzaiolo:\u003c/strong> Wednesday, August 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My boyfriend, named Justin, and I traveled across the bridge and into the now-hip neighborhood known as the Temescal to meet my friend, named Stephanie, and eat at Pizzaiolo. Parking was easy, when compared to our San Francisco streets, and the small wooden sign above the door let us know we were in the right place. \u003c/p>\n\u003cp>We had an option of indoor or outdoor dining, and with the sun being warmer on the east side of the Bay, we decided to soak in the rays and made our way to the patio. With subtle, smart décor and a good-looking staff, the ambiance at Pizzaiolo outweighs the high priced pizza.\u003c/p>\n\u003cp>The outdoor patio is one of the most welcoming, making me want to bring it home and enjoy it every day. Live chickens, an herb garden, and eclectic décor make it an inviting place to hang out with friends. We quickly noticed the staff were dressed in style choices hard to miss; 70s bell-bottoms and Afro wigs. Lucky us, it was movie night! \u003cem>Foxy Brown\u003c/em> would be screened that evening. At sundown the movie was scheduled to start, and the weekly hipster crowd would soon fill the unique theatre style seating on the patio.\u003c/p>\n\u003cp>Justin, Stephanie, and I decided to start the meal by sharing a salad. The colorful plate of roasted eggplant, yellow and pink watermelon, and subtle cheese was the highlight of the food for me that evening. We followed it with two pizzas that, while tasty and made of farm fresh items, were not worth their $19 price tag. The homemade sausage was the exception as it was very tasty.\u003c/p>\n\u003cp>Dessert was a must for this warm summer night. We all eyed the ice cram dessert that had been served to the tables on either side of us. Smooth lemon ice cream placed on a meringue cookie drizzled in a fine berry sauce and topped with crunchy toasted almonds made me go “Mmmmm.” It was delicious! Justin ordered and shared a flourless chocolate cake. The cake was enjoyable, but the lemon berry paring was out of this world! \u003c/p>\n\u003cp>I wouldn’t return to Pizzaiolo for the tasty yet over priced pizza. I would make the trip for the perfect patio pleasantry. From the courteous costumed staff, to the rosemary plants, and the bathroom art, Pizzaiolo was a gallery of visual stimulation. Their napkins were even cool!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/peter-lee125x125.jpg\" alt=\"Peter Lee\" title=\"Peter Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zarsuela\u003cbr>\n\u003cstrong>Reviewed Pizzaiolo:\u003c/strong> Friday, August 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFrom the moment I stepped into Pizzaiolo, my mouth was salivating as the smell of perfection permeated my being. With its exposed brick walls and high ceilings decorated with modern lighting and drapes, this loft-like space felt ultra hip. The wood burning oven in full view was mesmerizing and taunted us as we waited to be seated. \u003c/p>\n\u003cp>The atmosphere was lively and loud and exactly what I would expect from a popular pizza joint. As the server led us through the winding maze of this sizable restaurant, I was pleasantly surprised to find the patio had a completely different feel: quietly relaxed and laidback. \u003c/p>\n\u003cp>The wait staff was excellent: quick and pleasant, offering suggestions that were not only helpful but spot on. The meatballs over polenta and rapini were genius and disappeared within minutes. The homemade meatballs were perfectly seasoned and balanced well with the creamy polenta. I loved the added hints of saltiness from the cheesy goodness. The rapini was an interesting addition with notes of bitterness and nuttiness, which were unexpected but added complexity to the dish.\u003c/p>\n\u003cp>We ordered multiple pizzas, including the Margherita, Hoboken, and Rapini with homemade sausage\u003c/p>\n\u003cp>\u003cstrong>Margherita:\u003c/strong> The first bite was heavenly, and it was truly the best crust I have ever had on a pizza. The almost burnt crust had a crispness and lightness that I have never had before, followed by the expected chewiness that I love in great pizza crusts. It almost reminded me of Indian naan bread which I so crave. The sauce was tangy and fresh, but a little heavy on the salt for my taste. \u003c/p>\n\u003cp>\u003cstrong>Hoboken:\u003c/strong> Pizza was packed with ingredients including red pizza sauce and cheese, sweet and hot peppers, pancetta and red onions. This pizza hits you with everything: salty, sweet, spicy, sour — all over that exceptional wood burned crust.\u003c/p>\n\u003cp>\u003cstrong>Rapini with Homemade Sausage:\u003c/strong> This was unique but less enjoyable for me. The rapini was overpowering and pungent and left a bitterness that I found unpleasant, especially without any pizza sauce to balance it out. However, I found the sausage to be delicious and light.\u003c/p>\n\u003cp>The desserts were standouts for my dinner guests and me. The wood oven peaches were perfectly cooked, retaining the familiar wood-burnt taste from the pizza crusts and packed with bursts of sweetness. We did find the crème fraiche ice cream to be a little off. It tasted like frozen butter that some may find addictively appealing.\u003c/p>\n\u003cp>My dinner guests especially loved the almond tart with plum ice cream, which at first appeared simple and undressed, but the flavors were bold and well balanced. The chewiness of the almond tart, and the flakiness of the crust left a smile on our faces. We also appreciated that it was not overly sweet, but the flavor of almond shined through. The plum ice cream was perfectly tart, but a little icy for my taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Zarzuela: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5934\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">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/cp609iPod.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/peter-lee125x125.jpg\" alt=\"Peter Lee\" title=\"Peter Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zarsuela\u003cbr>\n\u003cstrong>Reviewed Zarzuela:\u003c/strong> Wednesday, July 27, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Zarzuela is tucked in the residential area of Russian Hill, only blocks away from the historic, winding road of Lombard Street, overlooking the Bay and the City. Its rustic charm is inviting, and the decor screams of Spain — from the matador posters to the earthy tones of the stucco walls, you feel truly transported for an evening in this cozy space.\u003c/p>\n\u003cp>Although there are no reservations, the wait seems quick and pleasant as you watch the cable cars pass by, catching up with friends or trying to warm a date from the San Francisco breeze.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The host is charming and eager to please and has a smile that foretells of good things to come. Service is always with a smile and at a European pace: unrushed, but never wanting. The staff is knowledgeable, and in the 5 years I have been coming, I really haven’t noticed any turnover: this stability and consistency brings a sense of family. They are always quick to bring a carafe of perfectly blended sangria with hints of cinnamon. It’s subtle but potent; the evening starts right.\u003c/p>\n\u003cul>\nBut the true draw is always the food, my favorites:\n\u003cli>The grilled calamari with aioli is simply the best I have ever tasted. The calamari is so simply prepared, but so perfect. It is tender but textured, the smokiness of the grill touched with the perfect balance of acid, and the salt and creaminess of the aioli is to die for!\n\u003c/li>\n\u003cli>The baked goat cheese with tomato sauce, served over Spanish olive oil-crusted toast is, again, unassuming, but the freshness of the flavors pop — from the tanginess of the tomatoes to the creaminess and bite of the goat cheese, which just melts until you feel the crunch of the toast: amazing\u003c/li>\n\u003cli>They are certainly known for their poached octopus, which is seasoned with paprika and served over potatoes. It is certainly traditional Spanish fare, but unlike any I have ever tasted. Apparently the server is quick to point out that this is Gary Danko’s favorite dish. A paradox of simply preparation and complexity of a subtle flavor, this dish has hints of smoke, hints of spice, and hints of oak with a texture that is tender but unfamiliar with the star of dish being clearly the octopus\u003c/li>\n\u003cli>And in the paella — the best in the city in my view — there are no fancy sauces, just the essence of the fresh seafood infused with the smokiness of the dish and the saffron. The rice is perfectly textured with some chewiness, and then there’s the bite of the “bottom” rice that is marinated with the flavors of the paella dish. Truly memorable and well portioned\u003c/li>\n\u003c/ul>\n\u003cp>With so many choices in the city, I rarely find myself heading back to a restaurant more than once, but Zarzuela is the exception.\u003c/p>\n\u003cp>To me Zarzuela is the epitome of what San Francisco dining is all about: it’s not about finding the most popular restaurants with Michelin stars, or fine dining and celebrity chefs, for me it’s about finding where the best chefs go to eat, and where are the finds. Zarzuela, great, authentic, unpretentious, and clean food with unrushed service at a valuable price, leaves me with a smile every time I leave.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/robert-west125x125.jpg\" alt=\"Robert West\" title=\"Robert West\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pizzaiolo\u003cbr>\n\u003cstrong>Reviewed Zarzuela:\u003c/strong> Thursday, August 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>OK! Cue the Montserrat Caballé-Jose Carreras-Gypsy Kings music medley!\u003c/em> \u003c/p>\n\u003cp>This picturesque Russian hill neighborhood is close to one of the world’s crookedest streets and has the cable car riding right past the restaurant. This area is crawling with tourists, so going to it will feel odd to people like me who tend to avoid tourist zones in favor of San Francisco’s localized neighborhood enclaves. \u003c/p>\n\u003cp>Los turisticos create another issue here: the place gets packed early so make a reservation! The biggest drawback to this location is the lack of parking. Be ready to drive up and down the city’s steepest hills for 20+ minutes, hunting for parking and then hiking back to the restaurant.\u003c/p>\n\u003cp>The restaurant has a warm European feeling. (I adore Spanish regional cuisine, having lived in Sevilla [Andalucia] and Barcelona [Catalan] with numerous trips to Madrid [Tapas].) Chef Lucas Gasco grew up in Madrid and really knows the nuances of Spanish regional cooking. His menu is a tour de España with a variety of hot and cold tapas, Spanish entrees, and PAELLA!\u003c/p>\n\u003cp>The ambiance is welcoming with magnificent art, exposed brick walls, and an exposed line kitchen. Being a single guy, I enjoy places where I can spontaneously dine by myself and still feel like I am part of a small, casual, and unpretentious local neighborhood gathering place; where I can relax and have the experience of being part of a family. The dining space has a large main room with a high ceiling that is divided in half with a small bar and a large sunny outdoor dining patio (replete with heaters) that abuts an intimately sized bocce ball court. \u003c/p>\n\u003cp>I arrived slightly before 9:00 pm on a Thursday with NO reservation and was promptly seated at the ONLY remaining open window table. My server was friendly and knowledgeable, having worked at Zarzuela for decades. The bread is nothing special, but to my delight it was served with infused oil in which you can taste olives and a hint of garlic. The quality and texture of bread is very important when eating tapas. You need it in order to soak up each plates’ unique sauce-like component.\u003c/p>\n\u003cp>As usual, I ended up working late and dining alone that night. I began with traditional Spanish gazpacho (cold tomato soup). Zarzuela’s is rich and creamy, not too cold, and is served with baked croutons on top. You can taste the garlic, a hint of blended onion, and refreshing tomato. The perfect palate-cleansing starter for any Spanish meal.\u003c/p>\n\u003cp>Onto my 3 tapas:\u003c/p>\n\u003cp>Padrón peppers: tasty and grilled perfectly with the tiniest burned edges and rich authentic taste. There was just a hint of heat at the stems, since the heat makes the peppers sweeten a bit. The peppers could have come with more oil (this is a seasonal dish and NOT always on the menu). Padrón is a Spanish city near the border of Portugal with unique moist winds. Originally these tiny delights came only from Spain, but I’ll bet the pepper man at the Ferry Building farmers’ market gets them locally and supplies most San Francisco-area restaurants.\u003c/p>\n\u003cp>Another tapas típico is gambas al ajillo (garlic shrimp). This dish, as well as the baked goat cheese, arrives in tiny cast iron skillets. Sadly here the shrimps were frozen fresh and of medium quality and size. The presentation was perfect, with the shrimps swimming in garlic and oil. This is a dish where you reach for the bread to accompany each bite. Later when I asked if the shrimps were frozen, the waiter said yes and explained that bigger/better gambas were typically used in their paellas (made in traditional Spanish manner but cooked in steel skillets rather that traditional Spanish clayware).\u003c/p>\n\u003cp>My third hot tapas — YES, I asked for them to arrive together — came bubbly hot and floating in the iron skillet in a generous amount of cooked tomato puree. It’s a classic winner: a generous slab of super fresh, organic, Sonoma farm goat cheese. You could taste a tiny bit of onion? And also muscatel grape, delicately blended into the hearty sauce. As the cheese continues to melt, it mixes with the tomato puree. The dish comes with two baked thinly-sliced pieces of bread — the perfect crunchy contrast to the soft creamy cheese. (I could have used more than the 2 slices.)\u003c/p>\n\u003cp>Thinking ahead, I did save space for desert and could not resist ordering flan!\u003cbr>\nThis flan was absolutely spectacular: sweet, creamy, with a perfect texture and floating in a generous amount of caramelized sauce, so you can soak each spoonful of flan in the sauce before tasting each bite.\u003c/p>\n\u003cp>I would definitely come back to this restaurant with a date or group of friends in order to try more dishes and sample the paella. My rating is a 8 on a 1 to 10 scale.\u003c/p>\n\u003cp>PS: While I was there the waiter suddenly burst into SONG in front of a large table. I had an immediate flashback to living in Sevilla upon hearing this same song. The entire restaurant would be singing together at the top of their lungs. I grew a little sad at not knowing the words well enough to help out the waiter with my contralto. VIVA ESPANA!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/chelsea-bowman125x125.jpg\" alt=\"Chelsea Bowman\" title=\"Chelsea Bowman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chelsea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner and Floral Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pork Store Café\u003cbr>\n\u003cstrong>Reviewed Zarzuela:\u003c/strong> Tuesday, August 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Okay, so I’ll admit it. We tried to go to Zarzuela on a Sunday. Zarzuela is closed on Sundays. Perhaps I should read the fine print before I get excited and rush off to a new restaurant. So, I had to wait a few days and then off to Zarzuela Justin and I went for date night!\u003c/p>\n\u003cp>On a bustling corner where the cable car roars by sits this modestly decorated institution of Spanish cuisine. Street parking was impossible, so we decided to resign to the conveniently located parking garage across the street from the restaurant. We passed couples waiting outside for a table and were greeted with inviting garlic aromas. The kitchen’s perfumes let us know we would be in for a palate pleasing meal.\u003c/p>\n\u003cp>We waited in the waiting room for about 20 minutes with a group of tourists before being shown to our cozy table along the wall of beautifully decorated plates. After a short wait our server, named Carlos, greeted us. Carlos was charming, helpful, and a server I’d like to see at every restaurant I visit. He helped us make our dining selections and explained the menu with patience and an irresistible smile.\u003c/p>\n\u003cp>We started with a variety of tapas plates that came to our table with perfect timing. When I think of tapas portions, I am expecting small servings — one or two bites and it is gone. The portions at Zarzuela are generous. The presentation was pleasing to the eye, and I am impressed with how the selection changes from night to night. The highlight was the crab cakes. With a light, crunchy shell and a tasty moist center made up of the freshest ingredients, these crab cakes left me wanting more. The sangria, or shall I say grape juice, was a perfect addition to the flavor filled plates. \u003c/p>\n\u003cp>Paella Valenciana was our main course. Carlos served and dished our plates of paella with a hint of flair and showmanship. He presented the signature dish with pride. We shared this iron skillet of Spanish rice, fresh seafood, and marinated chicken and enjoyed every bite. I was looking forward to traditional paella, after visiting Spain and getting spoiled with its fine cuisine, and Zarzuela’s paella did not disappoint!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Our dessert of warm bread pudding with hints of raisins, nuts, and chocolate closed the meal on a high note. The warm, sweet, goodness solidified to me that Zarzuela is a restaurant I will share with my friends and family. Our two-hour plus dining experience was coming to an end, and the once packed restaurant was finally slowing down. We then sat back and realized what a wonderful evening we had. Zarzuela feels warm. From Carlos our server, to the perfectly cooked paella rice and the comfort of the bread pudding, I had a warm feeling as we left Zarzuela. A perfect date night with Justin!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zarzuela: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5934\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">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/cp609iPod.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/peter-lee125x125.jpg\" alt=\"Peter Lee\" title=\"Peter Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zarsuela\u003cbr>\n\u003cstrong>Reviewed Zarzuela:\u003c/strong> Wednesday, July 27, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Zarzuela is tucked in the residential area of Russian Hill, only blocks away from the historic, winding road of Lombard Street, overlooking the Bay and the City. Its rustic charm is inviting, and the decor screams of Spain — from the matador posters to the earthy tones of the stucco walls, you feel truly transported for an evening in this cozy space.\u003c/p>\n\u003cp>Although there are no reservations, the wait seems quick and pleasant as you watch the cable cars pass by, catching up with friends or trying to warm a date from the San Francisco breeze.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The host is charming and eager to please and has a smile that foretells of good things to come. Service is always with a smile and at a European pace: unrushed, but never wanting. The staff is knowledgeable, and in the 5 years I have been coming, I really haven’t noticed any turnover: this stability and consistency brings a sense of family. They are always quick to bring a carafe of perfectly blended sangria with hints of cinnamon. It’s subtle but potent; the evening starts right.\u003c/p>\n\u003cul>\nBut the true draw is always the food, my favorites:\n\u003cli>The grilled calamari with aioli is simply the best I have ever tasted. The calamari is so simply prepared, but so perfect. It is tender but textured, the smokiness of the grill touched with the perfect balance of acid, and the salt and creaminess of the aioli is to die for!\n\u003c/li>\n\u003cli>The baked goat cheese with tomato sauce, served over Spanish olive oil-crusted toast is, again, unassuming, but the freshness of the flavors pop — from the tanginess of the tomatoes to the creaminess and bite of the goat cheese, which just melts until you feel the crunch of the toast: amazing\u003c/li>\n\u003cli>They are certainly known for their poached octopus, which is seasoned with paprika and served over potatoes. It is certainly traditional Spanish fare, but unlike any I have ever tasted. Apparently the server is quick to point out that this is Gary Danko’s favorite dish. A paradox of simply preparation and complexity of a subtle flavor, this dish has hints of smoke, hints of spice, and hints of oak with a texture that is tender but unfamiliar with the star of dish being clearly the octopus\u003c/li>\n\u003cli>And in the paella — the best in the city in my view — there are no fancy sauces, just the essence of the fresh seafood infused with the smokiness of the dish and the saffron. The rice is perfectly textured with some chewiness, and then there’s the bite of the “bottom” rice that is marinated with the flavors of the paella dish. Truly memorable and well portioned\u003c/li>\n\u003c/ul>\n\u003cp>With so many choices in the city, I rarely find myself heading back to a restaurant more than once, but Zarzuela is the exception.\u003c/p>\n\u003cp>To me Zarzuela is the epitome of what San Francisco dining is all about: it’s not about finding the most popular restaurants with Michelin stars, or fine dining and celebrity chefs, for me it’s about finding where the best chefs go to eat, and where are the finds. Zarzuela, great, authentic, unpretentious, and clean food with unrushed service at a valuable price, leaves me with a smile every time I leave.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/robert-west125x125.jpg\" alt=\"Robert West\" title=\"Robert West\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pizzaiolo\u003cbr>\n\u003cstrong>Reviewed Zarzuela:\u003c/strong> Thursday, August 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>OK! Cue the Montserrat Caballé-Jose Carreras-Gypsy Kings music medley!\u003c/em> \u003c/p>\n\u003cp>This picturesque Russian hill neighborhood is close to one of the world’s crookedest streets and has the cable car riding right past the restaurant. This area is crawling with tourists, so going to it will feel odd to people like me who tend to avoid tourist zones in favor of San Francisco’s localized neighborhood enclaves. \u003c/p>\n\u003cp>Los turisticos create another issue here: the place gets packed early so make a reservation! The biggest drawback to this location is the lack of parking. Be ready to drive up and down the city’s steepest hills for 20+ minutes, hunting for parking and then hiking back to the restaurant.\u003c/p>\n\u003cp>The restaurant has a warm European feeling. (I adore Spanish regional cuisine, having lived in Sevilla [Andalucia] and Barcelona [Catalan] with numerous trips to Madrid [Tapas].) Chef Lucas Gasco grew up in Madrid and really knows the nuances of Spanish regional cooking. His menu is a tour de España with a variety of hot and cold tapas, Spanish entrees, and PAELLA!\u003c/p>\n\u003cp>The ambiance is welcoming with magnificent art, exposed brick walls, and an exposed line kitchen. Being a single guy, I enjoy places where I can spontaneously dine by myself and still feel like I am part of a small, casual, and unpretentious local neighborhood gathering place; where I can relax and have the experience of being part of a family. The dining space has a large main room with a high ceiling that is divided in half with a small bar and a large sunny outdoor dining patio (replete with heaters) that abuts an intimately sized bocce ball court. \u003c/p>\n\u003cp>I arrived slightly before 9:00 pm on a Thursday with NO reservation and was promptly seated at the ONLY remaining open window table. My server was friendly and knowledgeable, having worked at Zarzuela for decades. The bread is nothing special, but to my delight it was served with infused oil in which you can taste olives and a hint of garlic. The quality and texture of bread is very important when eating tapas. You need it in order to soak up each plates’ unique sauce-like component.\u003c/p>\n\u003cp>As usual, I ended up working late and dining alone that night. I began with traditional Spanish gazpacho (cold tomato soup). Zarzuela’s is rich and creamy, not too cold, and is served with baked croutons on top. You can taste the garlic, a hint of blended onion, and refreshing tomato. The perfect palate-cleansing starter for any Spanish meal.\u003c/p>\n\u003cp>Onto my 3 tapas:\u003c/p>\n\u003cp>Padrón peppers: tasty and grilled perfectly with the tiniest burned edges and rich authentic taste. There was just a hint of heat at the stems, since the heat makes the peppers sweeten a bit. The peppers could have come with more oil (this is a seasonal dish and NOT always on the menu). Padrón is a Spanish city near the border of Portugal with unique moist winds. Originally these tiny delights came only from Spain, but I’ll bet the pepper man at the Ferry Building farmers’ market gets them locally and supplies most San Francisco-area restaurants.\u003c/p>\n\u003cp>Another tapas típico is gambas al ajillo (garlic shrimp). This dish, as well as the baked goat cheese, arrives in tiny cast iron skillets. Sadly here the shrimps were frozen fresh and of medium quality and size. The presentation was perfect, with the shrimps swimming in garlic and oil. This is a dish where you reach for the bread to accompany each bite. Later when I asked if the shrimps were frozen, the waiter said yes and explained that bigger/better gambas were typically used in their paellas (made in traditional Spanish manner but cooked in steel skillets rather that traditional Spanish clayware).\u003c/p>\n\u003cp>My third hot tapas — YES, I asked for them to arrive together — came bubbly hot and floating in the iron skillet in a generous amount of cooked tomato puree. It’s a classic winner: a generous slab of super fresh, organic, Sonoma farm goat cheese. You could taste a tiny bit of onion? And also muscatel grape, delicately blended into the hearty sauce. As the cheese continues to melt, it mixes with the tomato puree. The dish comes with two baked thinly-sliced pieces of bread — the perfect crunchy contrast to the soft creamy cheese. (I could have used more than the 2 slices.)\u003c/p>\n\u003cp>Thinking ahead, I did save space for desert and could not resist ordering flan!\u003cbr>\nThis flan was absolutely spectacular: sweet, creamy, with a perfect texture and floating in a generous amount of caramelized sauce, so you can soak each spoonful of flan in the sauce before tasting each bite.\u003c/p>\n\u003cp>I would definitely come back to this restaurant with a date or group of friends in order to try more dishes and sample the paella. My rating is a 8 on a 1 to 10 scale.\u003c/p>\n\u003cp>PS: While I was there the waiter suddenly burst into SONG in front of a large table. I had an immediate flashback to living in Sevilla upon hearing this same song. The entire restaurant would be singing together at the top of their lungs. I grew a little sad at not knowing the words well enough to help out the waiter with my contralto. VIVA ESPANA!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/chelsea-bowman125x125.jpg\" alt=\"Chelsea Bowman\" title=\"Chelsea Bowman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chelsea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner and Floral Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pork Store Café\u003cbr>\n\u003cstrong>Reviewed Zarzuela:\u003c/strong> Tuesday, August 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Okay, so I’ll admit it. We tried to go to Zarzuela on a Sunday. Zarzuela is closed on Sundays. Perhaps I should read the fine print before I get excited and rush off to a new restaurant. So, I had to wait a few days and then off to Zarzuela Justin and I went for date night!\u003c/p>\n\u003cp>On a bustling corner where the cable car roars by sits this modestly decorated institution of Spanish cuisine. Street parking was impossible, so we decided to resign to the conveniently located parking garage across the street from the restaurant. We passed couples waiting outside for a table and were greeted with inviting garlic aromas. The kitchen’s perfumes let us know we would be in for a palate pleasing meal.\u003c/p>\n\u003cp>We waited in the waiting room for about 20 minutes with a group of tourists before being shown to our cozy table along the wall of beautifully decorated plates. After a short wait our server, named Carlos, greeted us. Carlos was charming, helpful, and a server I’d like to see at every restaurant I visit. He helped us make our dining selections and explained the menu with patience and an irresistible smile.\u003c/p>\n\u003cp>We started with a variety of tapas plates that came to our table with perfect timing. When I think of tapas portions, I am expecting small servings — one or two bites and it is gone. The portions at Zarzuela are generous. The presentation was pleasing to the eye, and I am impressed with how the selection changes from night to night. The highlight was the crab cakes. With a light, crunchy shell and a tasty moist center made up of the freshest ingredients, these crab cakes left me wanting more. The sangria, or shall I say grape juice, was a perfect addition to the flavor filled plates. \u003c/p>\n\u003cp>Paella Valenciana was our main course. Carlos served and dished our plates of paella with a hint of flair and showmanship. He presented the signature dish with pride. We shared this iron skillet of Spanish rice, fresh seafood, and marinated chicken and enjoyed every bite. I was looking forward to traditional paella, after visiting Spain and getting spoiled with its fine cuisine, and Zarzuela’s paella did not disappoint!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our dessert of warm bread pudding with hints of raisins, nuts, and chocolate closed the meal on a high note. The warm, sweet, goodness solidified to me that Zarzuela is a restaurant I will share with my friends and family. Our two-hour plus dining experience was coming to an end, and the once packed restaurant was finally slowing down. We then sat back and realized what a wonderful evening we had. Zarzuela feels warm. From Carlos our server, to the perfectly cooked paella rice and the comfort of the bread pudding, I had a warm feeling as we left Zarzuela. A perfect date night with Justin!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>DOSA on Fillmore: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5809\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>For our official \u003cem>Check, Please! Bay Area\u003c/em> dinner at our chosen restaurant, Dosa, we decided to do the unthinkable in the name of research: no dosas! Nevertheless, my husband and I were delighted to find we were just as satisfied with our dining experience even when we bypassed the restaurant’s signature dish. We ate dinner on a Thursday night to avoid crowds and were still impressed by the amount of people there and even had a small wait despite reservations (about five minutes). \u003c/p>\n\u003cp>We always take advantage to try a new cocktail at the bar while we wait. This time we ordered gin and tonics. This, however, was by no means your average gin and tonic. The bartender informed us that their gin was specially made for Dosa, and infused with “Indian botanicals,” such as cumin and coriander. Indeed, there were hints and wafts of Indian spices that proved subtle, yet tantalizing. To top it off, the gin was mixed with house-made tonic water (giving the drink a unique amber glow) and garnished traditionally with lime. It was by far the best gin and tonic I’ve ever had.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To begin our meal, we ordered a watermelon, paneer, and sprouted mung bean salad. The watermelon and paneer were perfectly cubed, and the paneer was lighted toasted, which contrasted nicely with the sweet watermelon. The mung beans added crunch and the almost imperceptible citrus dressing brought all the flavors together. This salad was a unique blend of seasonal flavors and traditional ingredients and textures, a testament to Dosa’s unique appeal. Next, we tried idli sambar, rice patties served in traditional spicy lentil soup. The rice patties were plain, steamed, and slightly puffy, providing the perfect vehicle to soak up the powerful flavors of sambar (a favorite of mine). For our main entrée, we opted for Tamil vegetable curry with the suggested coconut rice. The curry might have been similar to the typical northern curries if it were not for the coconut milk, which was reminiscent of Thai flavors. The vegetables were perfectly cooked and though the dish was delectable, I will probably go back to ordering my usual dosas at my next meal. \u003c/p>\n\u003cp>Interestingly, our meal seemed to pair perfectly with \u003cem>both\u003c/em> the earthy red Pinotage my husband ordered, and the dry, crisp Riesling that I had chosen. For dessert, we chose ras malai, a traditional paneer patty soaked in cream, cardamom, and rose water. We could also not resist chocolate chai gelato, which was made in-house. The chocolate gelato conspicuously lacked overt chai flavor, so I would probably try another dessert next time. The ras malai was both rich and refreshing, and I was happy to try a traditional southern Indian dessert. The server made sure to give us extra large portions since we were sharing, making sure we left stuffed, yet happy.\u003c/p>\n\u003cp>As always, the service was friendly and prompt, and the magnificent décor, which is both expansive yet intimate, is part of why we love Dosa. I highly recommend Dosa to anyone curious about southern Indian cuisine, or any lover of food. You won’t be disappointed!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Friday, July 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We left Burlingame on the peninsula about 6:10pm on Friday night. With no Giants home game scheduled, we thought this would be ample time to arrive for our 7pm reservation. A slight drizzle severely slowed traffic into the city. We called to explain our probable delay and were told they could not hold our table and would seat us as soon as possible upon our arrival. Friday the 15th was the night of the Harry Potter premiere, and the parking facility for the theater complex across from the restaurant was full as was every parking space within the distant horizon. We found another parking facility four blocks away and eventually found a space. We arrived about 7:40 and were seated about 15 minutes later. Some of the patrons were costumed in Harry Potter attire, confirming the parking difficulty. \u003c/p>\n\u003cp>The room is large and open with tasteful accents of the Indian culture yet not too ornate. The background music was a bit loud with a booming base beat. Combined with the noise level and the closeness of the tables, conversation was a challenge. This contributed to difficulties with concentrating on the menu, something that is required due to the unique cuisine therein. Although I investigated the menu on the Dosa website, we asked our server Mary Lynn for her recommendations for first time patrons. Mary Lynn was very charming and made us feel welcomed and gave us her two-minute education and recommendations, suggesting we share portions of appetizers and entrees to sample the flavors of the various dishes. \u003c/p>\n\u003cp>My wife ordered a glass of Chardonnay, and I ordered a Ginger Ante, a rum drink with Ginger. The appetizers — a crispy fish pakora, a deep-fried fish with two sauces and a Vada Pav, a veggie slider with sauce and gunpowder — were a great way to start our introduction to this type of food. I chose the Vada Pav to experience the gunpowder concoction, which, Mary Lynn explained, is a sauce and a powder that you mix to create a paste to plaster the slider. Mary Lynn assured me the gunpowder moniker sounded hotter than it is. I used all of the gunpowder to make the paste, consequently requiring a second ginger type drink, a Batsman, after consuming the first to extinguish the flames. One entrée, a Samosas North, was an infused caramelized onion-batter, presented as a crepe with a dipping sauce, and it was excellent. This was the highlight of our dining experience. Our other entrée, a Tamil vegetable curry, was also tasty. \u003c/p>\n\u003cp>Mary Lynn helped us to decide to have desserts by suggesting the coconut custard flan and the just-added-to-the-menu chocolate cake with the chefs recommended after-dinner sherry. Expecting a large piece of chocolate cake, the portion was a small oval as was the flan, just enough to end our meal. The only semi-negative was the unique coffee drink my wife had and did not care for. Mary Lynn explained it was a different type of coffee and usually takes some getting used to. The service was excellent with staff members catering to our needs in a timely fashion. \u003c/p>\n\u003cp>This is a distinct dining experience with a friendly atmosphere and close table neighbors enticing social contact. Additional favorite menu choices were recommended by the patrons at our adjoining tables. We look forward to trying some of their suggestions and will definitely return to DOSA on a non-movie premier evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As luck would have it, my friend and I found parking right around the corner from Dosa on the street, so we didn’t have to opt for a parking garage – always a good start to an evening, especially driving into the city from Oakland. The restaurant decor is unexpected. It has sort of a night-clubby atmosphere with high ceilings, dramatic lighting, dark wood, and music playing with a thumping base rhythm. The hostess who greeted us was warm and friendly and promptly seated us at our table against the north wall of the restaurant. Our waitress was just as congenial as she passed us our menus and took our orders for a glass of wine (Grüner-Veltliner). \u003c/p>\n\u003cp>My friend is a frequent dining companion, and we share similar taste in food and wine and find plenty to chat about, so we were primed for a fun evening. As we perused the menu, we decided that we didn’t want too heavy of a meal, so we asked our waitress for her opinion on which of the many masalas to order. She recommended and we opted for the spring masala, which is a traditional dosa with peas, carrots, cabbage, and red onion. We also ordered the grilled calamari, the spiced lamb chops and the Hyderabadi chicken biryani. \u003c/p>\n\u003cp>We were very pleased with the pacing and order that the meal was served, one dish at a time. It allowed us to savor the flavors of each dish and not feel rushed or worried over our food getting cold. The spiced lamb was the highlight of the meal — tender and juicy, I’m sure it had been marinated in yogurt and spices for hours. It was a bit pricey but we’re glad we ordered it. The spring masala was tasty with firm and fresh vegetables and obviously super fresh spices. In fact, the spices in each dish were truly tasty and memorable. With the help of our knowledgeable waitress, I think we did a good job ordering and had a meal with good variety without it being too heavy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The dining room was filled with a mixture of larger size groups and couples obviously on dates. And I would say it is the perfect atmosphere to celebrate an occasion with friends or to feel like you are out on the town. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>DOSA on Fillmore: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5809\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>For our official \u003cem>Check, Please! Bay Area\u003c/em> dinner at our chosen restaurant, Dosa, we decided to do the unthinkable in the name of research: no dosas! Nevertheless, my husband and I were delighted to find we were just as satisfied with our dining experience even when we bypassed the restaurant’s signature dish. We ate dinner on a Thursday night to avoid crowds and were still impressed by the amount of people there and even had a small wait despite reservations (about five minutes). \u003c/p>\n\u003cp>We always take advantage to try a new cocktail at the bar while we wait. This time we ordered gin and tonics. This, however, was by no means your average gin and tonic. The bartender informed us that their gin was specially made for Dosa, and infused with “Indian botanicals,” such as cumin and coriander. Indeed, there were hints and wafts of Indian spices that proved subtle, yet tantalizing. To top it off, the gin was mixed with house-made tonic water (giving the drink a unique amber glow) and garnished traditionally with lime. It was by far the best gin and tonic I’ve ever had.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To begin our meal, we ordered a watermelon, paneer, and sprouted mung bean salad. The watermelon and paneer were perfectly cubed, and the paneer was lighted toasted, which contrasted nicely with the sweet watermelon. The mung beans added crunch and the almost imperceptible citrus dressing brought all the flavors together. This salad was a unique blend of seasonal flavors and traditional ingredients and textures, a testament to Dosa’s unique appeal. Next, we tried idli sambar, rice patties served in traditional spicy lentil soup. The rice patties were plain, steamed, and slightly puffy, providing the perfect vehicle to soak up the powerful flavors of sambar (a favorite of mine). For our main entrée, we opted for Tamil vegetable curry with the suggested coconut rice. The curry might have been similar to the typical northern curries if it were not for the coconut milk, which was reminiscent of Thai flavors. The vegetables were perfectly cooked and though the dish was delectable, I will probably go back to ordering my usual dosas at my next meal. \u003c/p>\n\u003cp>Interestingly, our meal seemed to pair perfectly with \u003cem>both\u003c/em> the earthy red Pinotage my husband ordered, and the dry, crisp Riesling that I had chosen. For dessert, we chose ras malai, a traditional paneer patty soaked in cream, cardamom, and rose water. We could also not resist chocolate chai gelato, which was made in-house. The chocolate gelato conspicuously lacked overt chai flavor, so I would probably try another dessert next time. The ras malai was both rich and refreshing, and I was happy to try a traditional southern Indian dessert. The server made sure to give us extra large portions since we were sharing, making sure we left stuffed, yet happy.\u003c/p>\n\u003cp>As always, the service was friendly and prompt, and the magnificent décor, which is both expansive yet intimate, is part of why we love Dosa. I highly recommend Dosa to anyone curious about southern Indian cuisine, or any lover of food. You won’t be disappointed!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Friday, July 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We left Burlingame on the peninsula about 6:10pm on Friday night. With no Giants home game scheduled, we thought this would be ample time to arrive for our 7pm reservation. A slight drizzle severely slowed traffic into the city. We called to explain our probable delay and were told they could not hold our table and would seat us as soon as possible upon our arrival. Friday the 15th was the night of the Harry Potter premiere, and the parking facility for the theater complex across from the restaurant was full as was every parking space within the distant horizon. We found another parking facility four blocks away and eventually found a space. We arrived about 7:40 and were seated about 15 minutes later. Some of the patrons were costumed in Harry Potter attire, confirming the parking difficulty. \u003c/p>\n\u003cp>The room is large and open with tasteful accents of the Indian culture yet not too ornate. The background music was a bit loud with a booming base beat. Combined with the noise level and the closeness of the tables, conversation was a challenge. This contributed to difficulties with concentrating on the menu, something that is required due to the unique cuisine therein. Although I investigated the menu on the Dosa website, we asked our server Mary Lynn for her recommendations for first time patrons. Mary Lynn was very charming and made us feel welcomed and gave us her two-minute education and recommendations, suggesting we share portions of appetizers and entrees to sample the flavors of the various dishes. \u003c/p>\n\u003cp>My wife ordered a glass of Chardonnay, and I ordered a Ginger Ante, a rum drink with Ginger. The appetizers — a crispy fish pakora, a deep-fried fish with two sauces and a Vada Pav, a veggie slider with sauce and gunpowder — were a great way to start our introduction to this type of food. I chose the Vada Pav to experience the gunpowder concoction, which, Mary Lynn explained, is a sauce and a powder that you mix to create a paste to plaster the slider. Mary Lynn assured me the gunpowder moniker sounded hotter than it is. I used all of the gunpowder to make the paste, consequently requiring a second ginger type drink, a Batsman, after consuming the first to extinguish the flames. One entrée, a Samosas North, was an infused caramelized onion-batter, presented as a crepe with a dipping sauce, and it was excellent. This was the highlight of our dining experience. Our other entrée, a Tamil vegetable curry, was also tasty. \u003c/p>\n\u003cp>Mary Lynn helped us to decide to have desserts by suggesting the coconut custard flan and the just-added-to-the-menu chocolate cake with the chefs recommended after-dinner sherry. Expecting a large piece of chocolate cake, the portion was a small oval as was the flan, just enough to end our meal. The only semi-negative was the unique coffee drink my wife had and did not care for. Mary Lynn explained it was a different type of coffee and usually takes some getting used to. The service was excellent with staff members catering to our needs in a timely fashion. \u003c/p>\n\u003cp>This is a distinct dining experience with a friendly atmosphere and close table neighbors enticing social contact. Additional favorite menu choices were recommended by the patrons at our adjoining tables. We look forward to trying some of their suggestions and will definitely return to DOSA on a non-movie premier evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As luck would have it, my friend and I found parking right around the corner from Dosa on the street, so we didn’t have to opt for a parking garage – always a good start to an evening, especially driving into the city from Oakland. The restaurant decor is unexpected. It has sort of a night-clubby atmosphere with high ceilings, dramatic lighting, dark wood, and music playing with a thumping base rhythm. The hostess who greeted us was warm and friendly and promptly seated us at our table against the north wall of the restaurant. Our waitress was just as congenial as she passed us our menus and took our orders for a glass of wine (Grüner-Veltliner). \u003c/p>\n\u003cp>My friend is a frequent dining companion, and we share similar taste in food and wine and find plenty to chat about, so we were primed for a fun evening. As we perused the menu, we decided that we didn’t want too heavy of a meal, so we asked our waitress for her opinion on which of the many masalas to order. She recommended and we opted for the spring masala, which is a traditional dosa with peas, carrots, cabbage, and red onion. We also ordered the grilled calamari, the spiced lamb chops and the Hyderabadi chicken biryani. \u003c/p>\n\u003cp>We were very pleased with the pacing and order that the meal was served, one dish at a time. It allowed us to savor the flavors of each dish and not feel rushed or worried over our food getting cold. The spiced lamb was the highlight of the meal — tender and juicy, I’m sure it had been marinated in yogurt and spices for hours. It was a bit pricey but we’re glad we ordered it. The spring masala was tasty with firm and fresh vegetables and obviously super fresh spices. In fact, the spices in each dish were truly tasty and memorable. With the help of our knowledgeable waitress, I think we did a good job ordering and had a meal with good variety without it being too heavy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Gather: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5813\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The dinner menu above illuminates the creative combination of quality, pristine ingredients that Gather is all about. Unfortunately, it doesn’t show you how artfully each dish is presented on the plate or how delightful the ingredients smell and taste. You’ll have to go and see, smell and taste for yourself. And, I highly recommend that you do. \u003c/p>\n\u003cp>I can easily say that Gather is my favorite place to eat. I have eaten there a couple of dozen times since it opened in the winter of 2009. I look forward to eating there like no other restaurant. Why? It’s mainly for the food, but I also admire the thought and care put into the decor where most everything is fashioned from something recycled — from the “bench” made out of worn leather belts to the wall art in the bar made of recycled packaging materials. I also love to watch the delight on my fellow diners’ faces as they bite into a slice of pizza or see and taste the famed vegan “charcuterie” for the first time. It’s obvious that the servers love the restaurant too, as they proudly recite where almost every ingredient comes from. And if they don’t know, they will find out for you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I love Gather because I always leave feeling satisfied and happy. Not full and wishing I hadn’t eaten that last bite of pasta or pork or dessert. The chef, Sean Baker, knows how to make things like tofu skins, seaweed, purslane and watercress blossoms taste really good while also producing some the best pizza in the Bay Area, replacing cheese with cashew garlic puree. One of my favorite dishes on a recent visit was the Yuba “pappardelle” where the “bolognese” sauce was made from smoked okra, the “noodles” from nama yuba — a creamy soft cheese-textured soy milk skin with a nutty and sweet flavor — rapini and roasted porcini mushrooms. Pure genius in a bowl and healthy, too!\u003c/p>\n\u003cp>The salads are always a delicious surprise. One of my go-to dishes is the kale salad, which has been a staple on the menu since the restaurant opened. It’s made with blanched kale, roasted vegetables (carrots or squash), crispy capers, pine nuts, a tart lemony dressing and Fiscalini cheese floating on the top. It’s surprisingly filling, and a bargain for the portion that is served. Most times I will order a seafood dish from the starter side of the menu and I especially like the crudos — halibut or salmon — made with pristinely fresh fish and accompanied by flavorful ingredients like roe puree and beet vinaigrette. \u003c/p>\n\u003cp>On my earlier visits, I would always order the vegan charcuterie, which is served on a large wood platter and is a smorgasboard of small vegetable creations, such as “watermelon several ways, smoked olive, saba” or “pulled mushroom, charred peanuts, pistachio and seaweeds.” But more often than not now, I like to create a menu choosing items from each section of the menu — the starters, pizzas, salads, and soup and the large plates — or by choosing several dishes from starters and then a dessert. This really is the way to eat at Gather: choose what looks tasty and interesting to you and you can’t go wrong. If you’re particularly hungry, I find the spicy barbecued young chicken to be the most filling dish on the menu. It’s served with baked beans, greens, cornbread panzanella, and grilled bacon. The chicken is so incredibly tender at first I thought I might be biting into tofu! \u003c/p>\n\u003cp>The highlight of my latest meal at Gather was a “special.” It was a pork dish with a soft poached egg and fried cornbread with pepper oil. The pork meat was from the shoulder and formed into a terrine. It was so unique and flavorful that is hard to describe it adequately, but I hope to find it on the menu again at a subsequent visit.\u003c/p>\n\u003cp>My friend and I opted for wines by the glass, as it was a “school night.” We both had the 2010 Cinsault, Phoenix Ranch from Lodi and shared a glass of the Handley Pinot Noir from the Anderson Valley. Both wines were lovely with the food. For diners who like cocktails, Gather has an extensive menu of creative libations to choose from and my husband always finds a good brew to drink with his meal. \u003c/p>\n\u003cp>What else can I say? I can’t wait to go back! See you there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Saturday, July 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As vegetarians, my husband and I were very excited to see Gather’s commitment to local, sustainable, and mostly vegetarian and vegan options on their website. We immediately liked the open space, medium wood tones, and ambiance. Though we arrived significantly early for our reservation, the waitstaff was able to seat us after only a 10 minute wait, just enough time to order a delicious specialty cocktail expertly and swiftly made directly in front us by a mixologist. \u003c/p>\n\u003cp>Once seated, our meal began with the vegan “charcuterie,” which we had curiously been waiting to try. The charcuterie approached the fabled realms of molecular gastronomy, which was a new experience for us, and the highlight of the night. The dish came on a wooden plank and with helpful ”cheat-sheet.” The charcuterie consisted of 4 distinct piles: the “pulled mushroom” was the most traditional of all, seeming more like an Asian peanut slaw with small mushrooms than a pork product. The next portion appeared to be a combination of potato and mushroom puree served with a slice of dehydrated onion, which was packed with flavor and one of our favorites of the night. The next was watermelon served several ways, including watermelon foam and prosciutto-like watermelon, which was a bit overpowered by pungent olive flavor. Finally came the sliced seasonal stone fruit with sweet walnut foam, which was relatively simple, yet tasty. Although we certainly appreciated the unique flavors and textures of the dishes, we did not see the need to tout vegetable appeal by simulating meat. In fact, sometimes the “charcuterie” appeared to mask the naturally delicious flavors of the seasonal and local fruits and vegetables rather than bringing them out.\u003c/p>\n\u003cp>Throughout the night, we saw pizza after pizza being brought out, tipping us off to the popularity of this entrée. I have often said that if I had to choose one dish to have every day for the rest of my life, it would probably be pizza. Unfortunately, it would not be pizza from Gather. We ordered the vegan spicy tomato pizza with olives and capers and cashew “cheese.” The crispy yet chewy and slightly burnt crust was certainly the best part of the pizza. The olives and capers were not prominent, the cashew cheese had a bit too runny of a consistency, the tomato sauce was overly acidic, and the pizza was especially marred by the lack of any spiciness. Perhaps we could have overlooked our disappointment had it not been for the accompanying kale salad, which screamed lemon flavor but little else. I have many a night made vegan pizza with a side salad for dinner at home, and Gather provided no motivation to leave the house. \u003c/p>\n\u003cp>For dessert, we decided on the blueberry baked custard, which, though we enjoyed it more than the entrée, we were disappointed by the meager amount of blueberries, which are in full bounty. The pepper ice cream that accompanied the custard, however, was well executed with bright bell pepper notes and natural sweetness. In all, it is hard to know if we chose the wrong dishes or had unreasonable expectations. Throughout the meal, the staff was very friendly and service was prompt. The cocktails and wine were excellent, and the charcuterie certainly provided a novel taste sensation. We always enjoy an excuse to explore the East Bay, but with all the restaurants to try in the Bay Area, it is unlikely we would return to Gather without a pressing recommendation that we had missed some deserving dish. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Wednesday, July 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>To avoid the San Francisco city rush hour traffic, my wife and I departed Burlingame around 4:45 crossed the San Mateo Bridge and headed north toward Berkeley. Gather borders the UC Berkeley campus across the street from the football stadium. We found metered street parking a block away from the restaurant and we arrived at Gather around 5:30 for our 6:45 reservation. Their dinner service starts at 5pm so we decided to dine early. The hostess told us all their tables were booked from 7pm on, so she asked if we could complete our meal prior to the 7pm seating. The restaurant filled to capacity by time we left. Even at room capacity, table discussion was not inhibited. \u003c/p>\n\u003cp>We were seated at a table adjoining a long bench seat that runs the length of the street side glass wall. The room is spacious and has a high ceiling with an open kitchen area so food preparation can be observed. The bar is in a separate room adjacent to the kitchen area. The long bench seat cushion in the main room is constructed of donated used belts, buckles removed, attached together side by side. I asked our waitress Elizabeth, if the belts on the seat had anything to do with the restaurant name, “Gather,” as in cinching one’s pants, and she assured me it did not. Elizabeth is an original staff member and explained that much of the restaurant’s furnishings and interior decoration were made up of recycled items. The hanging ceiling lampshades are fishnets from Thailand. The tables are made from wood from high school bleachers and a watershed. The bar top is constructed from a single fallen tree. The wall tiles in the kitchen are from a kiln in Napa, and the check holders are recycled cutting boards. These are unique impressions that could be publicized as a notation on the menu. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After reviewing some of Elizabeth’s menu suggestions, I decided to go “all squash.” I started the meal with a house original cocktail named Humo Dulce. This was the only disappointing element of our meal. It lacked any distinct taste. My wife and I decided to share an appetizer, stuffed squash blossoms. The menu describes it as ricotta, corn, smoked olives, pollen puree, ratatouille vinaigrette, and basil. It was quite delicious. We chose for our entrées the Prather Ranch burger and I had the Young Squashes. My wife said the burger was absolutely scrumptious, especially the taste of the aioli, a caramelized shallot-tomato sauce. The vegetable risotto with the pesto accompanying my squash main dish was also delightful. A glass of red wine, Aglianico from Salerno, to accompany the meal was very pleasant. We each had desserts; my wife had the blueberry baked custard, and I had to try the chocolate ravioli. The ravioli was a rich dark chocolate with a marshmallow filling. I had a tasty dessert cocktail called a “Shot in the dark” that I recommend. Food portions are of average size and our courses arrived in a timely manner. The combination of the quality of the food, the preparation and the unique recipes provide an extremely pleasing dining experience. The food is very good. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Gather: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5813\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The dinner menu above illuminates the creative combination of quality, pristine ingredients that Gather is all about. Unfortunately, it doesn’t show you how artfully each dish is presented on the plate or how delightful the ingredients smell and taste. You’ll have to go and see, smell and taste for yourself. And, I highly recommend that you do. \u003c/p>\n\u003cp>I can easily say that Gather is my favorite place to eat. I have eaten there a couple of dozen times since it opened in the winter of 2009. I look forward to eating there like no other restaurant. Why? It’s mainly for the food, but I also admire the thought and care put into the decor where most everything is fashioned from something recycled — from the “bench” made out of worn leather belts to the wall art in the bar made of recycled packaging materials. I also love to watch the delight on my fellow diners’ faces as they bite into a slice of pizza or see and taste the famed vegan “charcuterie” for the first time. It’s obvious that the servers love the restaurant too, as they proudly recite where almost every ingredient comes from. And if they don’t know, they will find out for you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I love Gather because I always leave feeling satisfied and happy. Not full and wishing I hadn’t eaten that last bite of pasta or pork or dessert. The chef, Sean Baker, knows how to make things like tofu skins, seaweed, purslane and watercress blossoms taste really good while also producing some the best pizza in the Bay Area, replacing cheese with cashew garlic puree. One of my favorite dishes on a recent visit was the Yuba “pappardelle” where the “bolognese” sauce was made from smoked okra, the “noodles” from nama yuba — a creamy soft cheese-textured soy milk skin with a nutty and sweet flavor — rapini and roasted porcini mushrooms. Pure genius in a bowl and healthy, too!\u003c/p>\n\u003cp>The salads are always a delicious surprise. One of my go-to dishes is the kale salad, which has been a staple on the menu since the restaurant opened. It’s made with blanched kale, roasted vegetables (carrots or squash), crispy capers, pine nuts, a tart lemony dressing and Fiscalini cheese floating on the top. It’s surprisingly filling, and a bargain for the portion that is served. Most times I will order a seafood dish from the starter side of the menu and I especially like the crudos — halibut or salmon — made with pristinely fresh fish and accompanied by flavorful ingredients like roe puree and beet vinaigrette. \u003c/p>\n\u003cp>On my earlier visits, I would always order the vegan charcuterie, which is served on a large wood platter and is a smorgasboard of small vegetable creations, such as “watermelon several ways, smoked olive, saba” or “pulled mushroom, charred peanuts, pistachio and seaweeds.” But more often than not now, I like to create a menu choosing items from each section of the menu — the starters, pizzas, salads, and soup and the large plates — or by choosing several dishes from starters and then a dessert. This really is the way to eat at Gather: choose what looks tasty and interesting to you and you can’t go wrong. If you’re particularly hungry, I find the spicy barbecued young chicken to be the most filling dish on the menu. It’s served with baked beans, greens, cornbread panzanella, and grilled bacon. The chicken is so incredibly tender at first I thought I might be biting into tofu! \u003c/p>\n\u003cp>The highlight of my latest meal at Gather was a “special.” It was a pork dish with a soft poached egg and fried cornbread with pepper oil. The pork meat was from the shoulder and formed into a terrine. It was so unique and flavorful that is hard to describe it adequately, but I hope to find it on the menu again at a subsequent visit.\u003c/p>\n\u003cp>My friend and I opted for wines by the glass, as it was a “school night.” We both had the 2010 Cinsault, Phoenix Ranch from Lodi and shared a glass of the Handley Pinot Noir from the Anderson Valley. Both wines were lovely with the food. For diners who like cocktails, Gather has an extensive menu of creative libations to choose from and my husband always finds a good brew to drink with his meal. \u003c/p>\n\u003cp>What else can I say? I can’t wait to go back! See you there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Saturday, July 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As vegetarians, my husband and I were very excited to see Gather’s commitment to local, sustainable, and mostly vegetarian and vegan options on their website. We immediately liked the open space, medium wood tones, and ambiance. Though we arrived significantly early for our reservation, the waitstaff was able to seat us after only a 10 minute wait, just enough time to order a delicious specialty cocktail expertly and swiftly made directly in front us by a mixologist. \u003c/p>\n\u003cp>Once seated, our meal began with the vegan “charcuterie,” which we had curiously been waiting to try. The charcuterie approached the fabled realms of molecular gastronomy, which was a new experience for us, and the highlight of the night. The dish came on a wooden plank and with helpful ”cheat-sheet.” The charcuterie consisted of 4 distinct piles: the “pulled mushroom” was the most traditional of all, seeming more like an Asian peanut slaw with small mushrooms than a pork product. The next portion appeared to be a combination of potato and mushroom puree served with a slice of dehydrated onion, which was packed with flavor and one of our favorites of the night. The next was watermelon served several ways, including watermelon foam and prosciutto-like watermelon, which was a bit overpowered by pungent olive flavor. Finally came the sliced seasonal stone fruit with sweet walnut foam, which was relatively simple, yet tasty. Although we certainly appreciated the unique flavors and textures of the dishes, we did not see the need to tout vegetable appeal by simulating meat. In fact, sometimes the “charcuterie” appeared to mask the naturally delicious flavors of the seasonal and local fruits and vegetables rather than bringing them out.\u003c/p>\n\u003cp>Throughout the night, we saw pizza after pizza being brought out, tipping us off to the popularity of this entrée. I have often said that if I had to choose one dish to have every day for the rest of my life, it would probably be pizza. Unfortunately, it would not be pizza from Gather. We ordered the vegan spicy tomato pizza with olives and capers and cashew “cheese.” The crispy yet chewy and slightly burnt crust was certainly the best part of the pizza. The olives and capers were not prominent, the cashew cheese had a bit too runny of a consistency, the tomato sauce was overly acidic, and the pizza was especially marred by the lack of any spiciness. Perhaps we could have overlooked our disappointment had it not been for the accompanying kale salad, which screamed lemon flavor but little else. I have many a night made vegan pizza with a side salad for dinner at home, and Gather provided no motivation to leave the house. \u003c/p>\n\u003cp>For dessert, we decided on the blueberry baked custard, which, though we enjoyed it more than the entrée, we were disappointed by the meager amount of blueberries, which are in full bounty. The pepper ice cream that accompanied the custard, however, was well executed with bright bell pepper notes and natural sweetness. In all, it is hard to know if we chose the wrong dishes or had unreasonable expectations. Throughout the meal, the staff was very friendly and service was prompt. The cocktails and wine were excellent, and the charcuterie certainly provided a novel taste sensation. We always enjoy an excuse to explore the East Bay, but with all the restaurants to try in the Bay Area, it is unlikely we would return to Gather without a pressing recommendation that we had missed some deserving dish. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Wednesday, July 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>To avoid the San Francisco city rush hour traffic, my wife and I departed Burlingame around 4:45 crossed the San Mateo Bridge and headed north toward Berkeley. Gather borders the UC Berkeley campus across the street from the football stadium. We found metered street parking a block away from the restaurant and we arrived at Gather around 5:30 for our 6:45 reservation. Their dinner service starts at 5pm so we decided to dine early. The hostess told us all their tables were booked from 7pm on, so she asked if we could complete our meal prior to the 7pm seating. The restaurant filled to capacity by time we left. Even at room capacity, table discussion was not inhibited. \u003c/p>\n\u003cp>We were seated at a table adjoining a long bench seat that runs the length of the street side glass wall. The room is spacious and has a high ceiling with an open kitchen area so food preparation can be observed. The bar is in a separate room adjacent to the kitchen area. The long bench seat cushion in the main room is constructed of donated used belts, buckles removed, attached together side by side. I asked our waitress Elizabeth, if the belts on the seat had anything to do with the restaurant name, “Gather,” as in cinching one’s pants, and she assured me it did not. Elizabeth is an original staff member and explained that much of the restaurant’s furnishings and interior decoration were made up of recycled items. The hanging ceiling lampshades are fishnets from Thailand. The tables are made from wood from high school bleachers and a watershed. The bar top is constructed from a single fallen tree. The wall tiles in the kitchen are from a kiln in Napa, and the check holders are recycled cutting boards. These are unique impressions that could be publicized as a notation on the menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After reviewing some of Elizabeth’s menu suggestions, I decided to go “all squash.” I started the meal with a house original cocktail named Humo Dulce. This was the only disappointing element of our meal. It lacked any distinct taste. My wife and I decided to share an appetizer, stuffed squash blossoms. The menu describes it as ricotta, corn, smoked olives, pollen puree, ratatouille vinaigrette, and basil. It was quite delicious. We chose for our entrées the Prather Ranch burger and I had the Young Squashes. My wife said the burger was absolutely scrumptious, especially the taste of the aioli, a caramelized shallot-tomato sauce. The vegetable risotto with the pesto accompanying my squash main dish was also delightful. A glass of red wine, Aglianico from Salerno, to accompany the meal was very pleasant. We each had desserts; my wife had the blueberry baked custard, and I had to try the chocolate ravioli. The ravioli was a rich dark chocolate with a marshmallow filling. I had a tasty dessert cocktail called a “Shot in the dark” that I recommend. Food portions are of average size and our courses arrived in a timely manner. The combination of the quality of the food, the preparation and the unique recipes provide an extremely pleasing dining experience. The food is very good. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sapore Italiano Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5817\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5824\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed Sapore Italiano Ristorante:\u003c/strong> Tuesday, July 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Sapore Italiano Ristorante is a journey into Southern Italy. Italian food, Italian owners, Italian chefs, and Italian waiters, all in an Italian setting. Sapore is located at the west end of Burlingame Avenue just off El Camino Real. There is ample parking on Burlingame Avenue in the parking area at the corner of El Camino, and behind the restaurant in the large parking lot that services the back entrances to Sapore and the adjoining businesses. The outside tables welcome customers into the attractive front bar area that serves the full assortment of adult beverages and is a nightly seating alternative to table dining. The main room feels like you have stepped into a European locale and the downstairs walls have large unique amusing photos that display the Italian attitude. The tables on the balcony overlook the main room and provide a view of the entire restaurant in a more private setting. The upstairs main room accommodates large groups of 50 or more and can be reserved for private affairs. \u003c/p>\n\u003cp>Sapore was created and is owned by four friends, all born in Italy. Together they have a combination of over one hundred years of restaurant experience. Elio and Massimo greet and take you into the Italian experience and introduce a menu of wonderful Southern Italian recipes, expertly seasoned, that satisfy all things Italian. Chefs Mario and Angelo, both trained in Italy, manage a kitchen that delivers great food made only from fresh ingredients and prepared in the old world style. Executive chef Mario, developed his culinary expertise at the Palermo Culinary Institute in Sicily. He and chef Angelo present great tasting servings that make you want to come back. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Sapore” means flavor, and this is what this authentic Italian ristorante is all about. We were introduced to our meal with a basket of fresh bread, baked in the restaurant daily and an onion and caper olive oil dip. Our waiter, Maurizio, poured the Chianti Classico we chose from the ample wine list of Italian and domestics. Our group started our meal with a plate of antipasto delle due Sicilie, a combination of antipasti dishes prepared for four. The arrangement consisted of caprese (fresh mozzarella and tomato), caponata (a mixture of eggplant and onions on toasted bread), prosciutto (thin sliced ham), bruschetta (chopped tomatoes on bread) and crostini di salmone (smoked salmon with mascarpone cheese). The soup of the day was their minestrone made of homemade broth and chopped fresh vegetables and is different from the typical canned versions. \u003c/p>\n\u003cp>The signature dishes of Sapore are their pastas. There are eight choices on their menu, and they will put a different sauce on the pasta of your choice if that is your preference. We each chose a different pasta dish so we could sample their different tastes. One was Spaghetti Aglio e Olio, spaghetti with olive oil, garlic and pepper flakes. We also had Gnocchi di Patate al Gorgonzola, homemade potato dumplings in a gorgonzola and parmesan cheese sauce, Ravioli di Ricotta e Spinaci — homemade ravioli stuffed with spinach and ricotta cheese in a light tomato sauce — and lastly Fettuccine Bolognese, their homemade fettuccine with a tomato meat sauce. We also sampled a side dish that is served on their lunch menu, Parmiggiana di Melanzane, eggplant with fresh mozzarella and tomato sauce. I ordered this for our party to taste, having had it for lunch at a prior visit. It is delicious and our group agreed. \u003c/p>\n\u003cp>Our desserts were also shared. They consisted of tiramisu which is made fresh daily with ladyfingers soaked in a morning brew of espresso with mocha flavored whipped cream and mascarpone. Sapore’s tiramisu will meet the taste challenge of any other similar recipe. Affogato al Caffe is their artisan gelato with espresso and Semifreddo alla Nocciola is a homemade ice cream with caramelized hazelnuts and chocolate sauce. Another way to enjoy the assortment is to order the Dolce del Sapore, a plate of various desserts. \u003c/p>\n\u003cp>Sapore also has pizza, chicken, veal, prawns, and salmon entrees. They serve a unique Sacchetto Vegetariano, a homemade stuffed pasta with fresh vegetables, mozzarella, and a light tomato cream sauce. Chef Mario’s wife is vegan and he is familiar to the alternative needs for those with diet restrictions and will accommodate accordingly. Gluten-free and other substitute pastas are available. \u003c/p>\n\u003cp>Cafe Sapore, a combination espresso bar and café, recently opened four blocks away serving breakfast, lunch, and take out dinners. Fresh pastas and sauces can be picked up and quickly prepared in your own kitchen. A 3 minute boil of your pasta and heating of your sauce of choice provides a ready to eat meal at home. An assortment of sandwiches, panini, salads, and daily specials can be enjoyed on site or brought home as take out. A variety of homemade artisan gelato is made daily. More than one visit is required to fully enjoy the variety of great choices of each course at Sapore Italiano and Cafe Sapore. With two locations close to each other to service their customers, Sapore Italiano is expanding its family of satisfied patrons.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed Sapore Italiano Ristorante:\u003c/strong> Friday, July 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My husband and I arrived in Burlingame a bit early for our 8 p.m. reservation. We had good parking karma and found a place almost right in front of the restaurant. So far so good. The atmosphere was lively, and the bar on the way in was busy. The hostess grabbed a couple of menus and was about to seat us but halted in her tracks as the table was apparently usurped by another party. She apologized and said it would be about ten more minutes, so we decided to sit at the bar and have a drink. I ordered a Campari and soda, which turned out to be more ice and soda than Campari and settled in to wait. \u003c/p>\n\u003cp>When the hostess came to get us, she apologized profusely for the delay. We were then seated upstairs in the back room which was about half full. I was a bit disappointed, as you definitely would want to be seated in the downstairs dining room where the overall ambiance was superior to upstairs. By this time it was a about 8:30. A busboy brought over some sliced white French bread and a small container of sun-dried tomato tapenade and then we waited 15 more minutes for someone to come and take our order. The 2 waitresses that busily worked the room studiously avoided meeting our eyes and then finally the gentlemen who seemed to be playing host downstairs (he might have been the owner) came and asked if our order was taken. I told him no one had been by yet, and he proceeded to take our order himself.\u003c/p>\n\u003cp>We decided to share 4 dishes and leave room for dessert. We ordered the Caesar salad, the carpaccio Veneto, the pizza margherita, and the tagliatelle with rock shrimp. The Caesar salad and the carpaccio Veneto were served post haste. By this time, I was not having that great of a dining experience. The wait seemed a bit too long and the bread (and I must admit that to me the bread served at a restaurant sets a fairly good predictor of what is to come) was an unexciting white loaf that could have come from the grocery store, and I thought the same of the sun dried tomato tapenade. In fact, I think that most of the ingredients in the meal to come were pre-packaged store-bought. The Caesar salad consisted of small cut up pieces of romaine (reminiscent of packaged salad), the croutons were perfectly uniform and could have been Stouffers or Sara Lee, and the dressing was thick and creamy like mayonnaise and and there was too much of it at that! The carpaccio was dressed with arugula, capers, and a vinegar dressing and a dollop of mustard that I could swear was French’s out of the bottle. \u003c/p>\n\u003cp>The pizza was served next along with the pasta dish. The pizza wasn’t hot (it was actually cold in places), which made us suspect that it came right from the box into the oven. There were a few unappetizing bites of basil thrown on top, and I couldn’t really tell what kind of cheese was on it — it was white cheese, that’s all I know.\u003c/p>\n\u003cp>Thankfully the pasta dish was pretty good. It was served hot, which was a big plus, and the rock shrimp tasted fresh. The arugula was a bit soggy, but the sauce didn’t taste too bad. \u003c/p>\n\u003cp>I think our waiter realized we weren’t that happy with the meal when he returned and found that we had eaten only one slice of the pizza. He took our order for decaf coffee and then came back with a dessert that we hadn’t ordered, a white ice cream cake with drizzles of chocolate sauce across it and the plate. Alas, the cake tasted like frozen non-dairy creamer. It was a nice gesture on his part, but unfortunately it was the icing on the cake of a pretty bad meal. The coffee reminded me of the kind served at the car dealership while you’re waiting to pick up your car. Needless to say, I expected much more from this dining experience and wish I could say something positive about it. But I can’t.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed Sapore Italiano Ristorante:\u003c/strong> Thursday, July 28, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As a lover of all things Italiano, I was looking forward to having a nice dinner at a traditional Italian restaurant. We wanted to like it, but the mediocre food could not overcome the pitiful service we received. On our way to Sapore we encountered traffic, making us slightly late for our 7pm dinner reservation, where my husband and I were meeting his father. Once we arrived, we began our series of dining mishaps. We told our hostess the name of our reservation and that we were party of three, at which she appeared confused and asked if we were actually a party of 7. When we were finally seated, my husband and I noticed our menus were different, adding confusion to our ordering. \u003c/p>\n\u003cp>For starters, we settled on the polenta con funghi, topped with gorgonzola cheese, which sounded delectable. After about 10 minutes, our waiter came and told us that the polenta takes 15 minutes to bake, to which we said that was fine. After \u003cem>another\u003c/em> 5 minutes, our waiter came and apologetically told us that they were actually out of the polenta (perhaps because of our initial menu mix-up?), deeply disappointing us. We decided not to order another appetizer since our entrées were likely to be out any minute. Luckily, in the meantime, we had been munching on the delicious freshly baked bread and a sun-dried tomato oil dip. \u003c/p>\n\u003cp>The entrées did arrive, and I was pleased to see that the pasta looked freshly made. My husband’s dish, the simple angel hair pasta in marinara, was my favorite dish. The perfectly cooked pasta was harmonious with the tasty sweet tomato sauce. My ravioli were large and the pasta was soft and fresh, but unfortunately, I found the ricotta and spinach filling to be bland and lacking in excitement. Similarly, my father-in-law’s spaghetti aglio e olio, though certainly full of good garlic flavor, seemed to overtly lack any spice from pepper flakes, a signature flavor of the dish. \u003c/p>\n\u003cp>Throughout the meal, it seemed as though we were being ignored. We watched as waiter after waiter (including our own) passed our table, ignoring water refills, and bypassing any check-ups. My father-in-law had asked for a separate check, since he had to leave and early and skip dessert. We were deeply disappointed when the waiter brought \u003cem>both\u003c/em> of us our checks, without having even asked my husband and I if we were ready to cash out or wanted to see a dessert menu. We reasoned that it was a simple misunderstanding and told the waiter that we actually wanted to see the dessert menu. After about 5 minutes, no one had brought us a menu. My waiter returned, appeared confused, blamed “the guy” that he had told to bring us a menu, finally brought us one, and told us our dessert would be complimentary. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We decided on the homemade ice cream with hazelnuts served under chocolate sauce. I had visions of a sumptuous, soft scoop of ice cream with warm chocolate sauce ladled on top. To our surprise, what appeared were loaf-like rectangles of ice cream with barely a drizzle of chocolate. As I dipped my spoon into the ice cream, it was apparent that this was in no way “homemade.” The ice cream was hard, had a freezer-burnt texture and seemed to chip off. There was an almost greasy layer that formed on my lips after tasting the dish, and the specks of hazelnut reminded us the nuts in McDonald’s ice creams. It was, in short, a disaster. Other parties, probably regulars, looked like they were getting better treatment than we were. The Bay Area has too many wonderful Italian restaurants with superior service to ever venture back to Sapore Italiano. Unfortunately, I would not recommend this place to anybody.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sapore Italiano Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5817\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5824\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed Sapore Italiano Ristorante:\u003c/strong> Tuesday, July 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Sapore Italiano Ristorante is a journey into Southern Italy. Italian food, Italian owners, Italian chefs, and Italian waiters, all in an Italian setting. Sapore is located at the west end of Burlingame Avenue just off El Camino Real. There is ample parking on Burlingame Avenue in the parking area at the corner of El Camino, and behind the restaurant in the large parking lot that services the back entrances to Sapore and the adjoining businesses. The outside tables welcome customers into the attractive front bar area that serves the full assortment of adult beverages and is a nightly seating alternative to table dining. The main room feels like you have stepped into a European locale and the downstairs walls have large unique amusing photos that display the Italian attitude. The tables on the balcony overlook the main room and provide a view of the entire restaurant in a more private setting. The upstairs main room accommodates large groups of 50 or more and can be reserved for private affairs. \u003c/p>\n\u003cp>Sapore was created and is owned by four friends, all born in Italy. Together they have a combination of over one hundred years of restaurant experience. Elio and Massimo greet and take you into the Italian experience and introduce a menu of wonderful Southern Italian recipes, expertly seasoned, that satisfy all things Italian. Chefs Mario and Angelo, both trained in Italy, manage a kitchen that delivers great food made only from fresh ingredients and prepared in the old world style. Executive chef Mario, developed his culinary expertise at the Palermo Culinary Institute in Sicily. He and chef Angelo present great tasting servings that make you want to come back. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Sapore” means flavor, and this is what this authentic Italian ristorante is all about. We were introduced to our meal with a basket of fresh bread, baked in the restaurant daily and an onion and caper olive oil dip. Our waiter, Maurizio, poured the Chianti Classico we chose from the ample wine list of Italian and domestics. Our group started our meal with a plate of antipasto delle due Sicilie, a combination of antipasti dishes prepared for four. The arrangement consisted of caprese (fresh mozzarella and tomato), caponata (a mixture of eggplant and onions on toasted bread), prosciutto (thin sliced ham), bruschetta (chopped tomatoes on bread) and crostini di salmone (smoked salmon with mascarpone cheese). The soup of the day was their minestrone made of homemade broth and chopped fresh vegetables and is different from the typical canned versions. \u003c/p>\n\u003cp>The signature dishes of Sapore are their pastas. There are eight choices on their menu, and they will put a different sauce on the pasta of your choice if that is your preference. We each chose a different pasta dish so we could sample their different tastes. One was Spaghetti Aglio e Olio, spaghetti with olive oil, garlic and pepper flakes. We also had Gnocchi di Patate al Gorgonzola, homemade potato dumplings in a gorgonzola and parmesan cheese sauce, Ravioli di Ricotta e Spinaci — homemade ravioli stuffed with spinach and ricotta cheese in a light tomato sauce — and lastly Fettuccine Bolognese, their homemade fettuccine with a tomato meat sauce. We also sampled a side dish that is served on their lunch menu, Parmiggiana di Melanzane, eggplant with fresh mozzarella and tomato sauce. I ordered this for our party to taste, having had it for lunch at a prior visit. It is delicious and our group agreed. \u003c/p>\n\u003cp>Our desserts were also shared. They consisted of tiramisu which is made fresh daily with ladyfingers soaked in a morning brew of espresso with mocha flavored whipped cream and mascarpone. Sapore’s tiramisu will meet the taste challenge of any other similar recipe. Affogato al Caffe is their artisan gelato with espresso and Semifreddo alla Nocciola is a homemade ice cream with caramelized hazelnuts and chocolate sauce. Another way to enjoy the assortment is to order the Dolce del Sapore, a plate of various desserts. \u003c/p>\n\u003cp>Sapore also has pizza, chicken, veal, prawns, and salmon entrees. They serve a unique Sacchetto Vegetariano, a homemade stuffed pasta with fresh vegetables, mozzarella, and a light tomato cream sauce. Chef Mario’s wife is vegan and he is familiar to the alternative needs for those with diet restrictions and will accommodate accordingly. Gluten-free and other substitute pastas are available. \u003c/p>\n\u003cp>Cafe Sapore, a combination espresso bar and café, recently opened four blocks away serving breakfast, lunch, and take out dinners. Fresh pastas and sauces can be picked up and quickly prepared in your own kitchen. A 3 minute boil of your pasta and heating of your sauce of choice provides a ready to eat meal at home. An assortment of sandwiches, panini, salads, and daily specials can be enjoyed on site or brought home as take out. A variety of homemade artisan gelato is made daily. More than one visit is required to fully enjoy the variety of great choices of each course at Sapore Italiano and Cafe Sapore. With two locations close to each other to service their customers, Sapore Italiano is expanding its family of satisfied patrons.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed Sapore Italiano Ristorante:\u003c/strong> Friday, July 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My husband and I arrived in Burlingame a bit early for our 8 p.m. reservation. We had good parking karma and found a place almost right in front of the restaurant. So far so good. The atmosphere was lively, and the bar on the way in was busy. The hostess grabbed a couple of menus and was about to seat us but halted in her tracks as the table was apparently usurped by another party. She apologized and said it would be about ten more minutes, so we decided to sit at the bar and have a drink. I ordered a Campari and soda, which turned out to be more ice and soda than Campari and settled in to wait. \u003c/p>\n\u003cp>When the hostess came to get us, she apologized profusely for the delay. We were then seated upstairs in the back room which was about half full. I was a bit disappointed, as you definitely would want to be seated in the downstairs dining room where the overall ambiance was superior to upstairs. By this time it was a about 8:30. A busboy brought over some sliced white French bread and a small container of sun-dried tomato tapenade and then we waited 15 more minutes for someone to come and take our order. The 2 waitresses that busily worked the room studiously avoided meeting our eyes and then finally the gentlemen who seemed to be playing host downstairs (he might have been the owner) came and asked if our order was taken. I told him no one had been by yet, and he proceeded to take our order himself.\u003c/p>\n\u003cp>We decided to share 4 dishes and leave room for dessert. We ordered the Caesar salad, the carpaccio Veneto, the pizza margherita, and the tagliatelle with rock shrimp. The Caesar salad and the carpaccio Veneto were served post haste. By this time, I was not having that great of a dining experience. The wait seemed a bit too long and the bread (and I must admit that to me the bread served at a restaurant sets a fairly good predictor of what is to come) was an unexciting white loaf that could have come from the grocery store, and I thought the same of the sun dried tomato tapenade. In fact, I think that most of the ingredients in the meal to come were pre-packaged store-bought. The Caesar salad consisted of small cut up pieces of romaine (reminiscent of packaged salad), the croutons were perfectly uniform and could have been Stouffers or Sara Lee, and the dressing was thick and creamy like mayonnaise and and there was too much of it at that! The carpaccio was dressed with arugula, capers, and a vinegar dressing and a dollop of mustard that I could swear was French’s out of the bottle. \u003c/p>\n\u003cp>The pizza was served next along with the pasta dish. The pizza wasn’t hot (it was actually cold in places), which made us suspect that it came right from the box into the oven. There were a few unappetizing bites of basil thrown on top, and I couldn’t really tell what kind of cheese was on it — it was white cheese, that’s all I know.\u003c/p>\n\u003cp>Thankfully the pasta dish was pretty good. It was served hot, which was a big plus, and the rock shrimp tasted fresh. The arugula was a bit soggy, but the sauce didn’t taste too bad. \u003c/p>\n\u003cp>I think our waiter realized we weren’t that happy with the meal when he returned and found that we had eaten only one slice of the pizza. He took our order for decaf coffee and then came back with a dessert that we hadn’t ordered, a white ice cream cake with drizzles of chocolate sauce across it and the plate. Alas, the cake tasted like frozen non-dairy creamer. It was a nice gesture on his part, but unfortunately it was the icing on the cake of a pretty bad meal. The coffee reminded me of the kind served at the car dealership while you’re waiting to pick up your car. Needless to say, I expected much more from this dining experience and wish I could say something positive about it. But I can’t.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed Sapore Italiano Ristorante:\u003c/strong> Thursday, July 28, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As a lover of all things Italiano, I was looking forward to having a nice dinner at a traditional Italian restaurant. We wanted to like it, but the mediocre food could not overcome the pitiful service we received. On our way to Sapore we encountered traffic, making us slightly late for our 7pm dinner reservation, where my husband and I were meeting his father. Once we arrived, we began our series of dining mishaps. We told our hostess the name of our reservation and that we were party of three, at which she appeared confused and asked if we were actually a party of 7. When we were finally seated, my husband and I noticed our menus were different, adding confusion to our ordering. \u003c/p>\n\u003cp>For starters, we settled on the polenta con funghi, topped with gorgonzola cheese, which sounded delectable. After about 10 minutes, our waiter came and told us that the polenta takes 15 minutes to bake, to which we said that was fine. After \u003cem>another\u003c/em> 5 minutes, our waiter came and apologetically told us that they were actually out of the polenta (perhaps because of our initial menu mix-up?), deeply disappointing us. We decided not to order another appetizer since our entrées were likely to be out any minute. Luckily, in the meantime, we had been munching on the delicious freshly baked bread and a sun-dried tomato oil dip. \u003c/p>\n\u003cp>The entrées did arrive, and I was pleased to see that the pasta looked freshly made. My husband’s dish, the simple angel hair pasta in marinara, was my favorite dish. The perfectly cooked pasta was harmonious with the tasty sweet tomato sauce. My ravioli were large and the pasta was soft and fresh, but unfortunately, I found the ricotta and spinach filling to be bland and lacking in excitement. Similarly, my father-in-law’s spaghetti aglio e olio, though certainly full of good garlic flavor, seemed to overtly lack any spice from pepper flakes, a signature flavor of the dish. \u003c/p>\n\u003cp>Throughout the meal, it seemed as though we were being ignored. We watched as waiter after waiter (including our own) passed our table, ignoring water refills, and bypassing any check-ups. My father-in-law had asked for a separate check, since he had to leave and early and skip dessert. We were deeply disappointed when the waiter brought \u003cem>both\u003c/em> of us our checks, without having even asked my husband and I if we were ready to cash out or wanted to see a dessert menu. We reasoned that it was a simple misunderstanding and told the waiter that we actually wanted to see the dessert menu. After about 5 minutes, no one had brought us a menu. My waiter returned, appeared confused, blamed “the guy” that he had told to bring us a menu, finally brought us one, and told us our dessert would be complimentary. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We decided on the homemade ice cream with hazelnuts served under chocolate sauce. I had visions of a sumptuous, soft scoop of ice cream with warm chocolate sauce ladled on top. To our surprise, what appeared were loaf-like rectangles of ice cream with barely a drizzle of chocolate. As I dipped my spoon into the ice cream, it was apparent that this was in no way “homemade.” The ice cream was hard, had a freezer-burnt texture and seemed to chip off. There was an almost greasy layer that formed on my lips after tasting the dish, and the specks of hazelnut reminded us the nuts in McDonald’s ice creams. It was, in short, a disaster. Other parties, probably regulars, looked like they were getting better treatment than we were. The Bay Area has too many wonderful Italian restaurants with superior service to ever venture back to Sapore Italiano. Unfortunately, I would not recommend this place to anybody.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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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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},
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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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"order": 9
},
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"id": "freakonomics-radio",
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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": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"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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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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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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}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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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"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
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},
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"isBot": true
}
}
