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"content": "\u003cp>\u003cstrong>The Peasant & The Pear: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5714\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI met Rodney Worth, chef/owner of The Peasant & The Pear, while walking through downtown Danville with my friend, Michael, one afternoon in 2006. He had recently moved his restaurant here from San Ramon and invited us on a tour of his new location, which had been transformed into a very elegant, yet homey, dining space. When we returned about an hour later, the place was packed to overflowing! The gracious hostess soon found us a table, and we settled in for one of the best overall dining experiences of our lives. Chef Rodney stopped by our table a couple of times, treating us to a lovely dessert for returning so soon after our meeting that afternoon.\u003c/p>\n\u003cp>The Peasant & The Pear’s website mentions that this area was home to the world’s largest pear orchard around the turn of the last century. I was born and raised in Alamo, and remember riding in the trucks near our home as they were harvesting pears, so this is a particularly fond memory for me. One of the advantages of suburban dining is that parking is generally ample, nearby, and free, as it is for “The Pear” (as we lovingly refer to it). We were immediately greeted by the hostess, who acknowledged the notes I had added to my reservation on OpenTable. On our way to our table on the patio, we were warmly greeted by our favorite server, Lisa, and we asked if we could be served by her.\u003c/p>\n\u003cp>The seasonal menu changes at least once every three months to reflect the available local ingredients, and we dined from the Summer 2011 menu. We started with the smooth and tangy white cheddar fondue — a perfect way to start a dinner with friends. Noticing that we were soon running low on crusty bread and fresh pears, Lisa had our supply replenished. The corn bisque was smooth and buttery, and the crunch of the fresh-roasted Brentwood corn on top gave it a lovely contrasting texture. There is always a lasagna on the menu, and I was pleased to see that they were offering a variation featuring eggplant. The house-made pasta was creamy, and the subtlety of the sauce, spinach, cheese, and basil didn’t detract from the star ingredient. Since the portion sizes are generous, I was able to have half of this for lunch the next day (well, breakfast … it didn’t make it to lunch!).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The chocolate s’mores cake was a dense, flourless dark-chocolate cake sandwiched between a graham cracker crust and a light marshmallow meringue, which definitely took this campfire treat to new heights. The cherry cobbler used local Brentwood cherries, and had just the right combination of sweet and tart. And the fresh peach crêpe was light and lovely — a perfect end to the Sunday night $25 prix fixe three-course meal. As we were celebrating our friend, Ann’s, birthday, the cherry cobbler arrived on a plate, which had “Happy Birthday” written on it in dark chocolate and, of course, a candle. The other two remaining tables of guests on the patio joined us in singing “Happy Birthday,” and we returned the favor by joining them in singing for a gentleman’s 70th birthday and a couple’s 13th anniversary.\u003c/p>\n\u003cp>The engaging Chef Rodney stopped by our table during his rounds of the dining room, making everyone feel as though they were honored guests in his home. The servers and bus persons are among the best I’ve ever encountered: attentive and personable without being intrusive. And I never have to ask to have my water glass refilled (one of my dining pet-peeves)!\u003c/p>\n\u003cp>As my friend, Jennifer, commented during our meal, “I don’t need to eat anywhere else!”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Our excursion to the East Bay began with hesitation due to the distance from San Francisco to Danville, but as the fog gave way to the warm, sunny weather of the East Bay, our mood lifted. When we pulled onto Hartz Avenue in Danville, we were also pleasantly surprised by the easy-to-find parking. \u003c/p>\n\u003cp>Upon arriving at The Peasant and The Pear, the first thing I noticed was how quaint it was. As I made my way down a pathway, I was charmed by the twinkle lights and nicely manicured garden that framed an outdoor patio, which is at the entrance of the restaurant. We were immediately greeted by the host and given the option to sit either inside or out. Without a moment of hesitation, we choose the outdoor patio, so we could soak up the sunshine.\u003c/p>\n\u003cp>Our server Lisa greeted us with a genuine smile and hello, some warm focaccia and our menus. She started off our meal on a strong note and seemed great — well versed in the history of the restaurant, knew the menu inside and out and had a great sense of humor. We especially liked her keen ability to describe the items on the menus and have a decisive point of view around the best things to try. \u003c/p>\n\u003cp>We began by ordering a round of prickly pear margaritas, the California mussels and the Harvest Rustic Flat Bread. The prickly pear margaritas were refreshing and different in a memorable way. The only problem was one of our diners drink arrived with sugar on the rim rather than the salt described on the menu. When we mentioned it, they offered to make it right. Most places would return with a brand new drink. Disappointingly, they simply dumped the remainder into a new glass with a salted rim. This seemed to be a mismatch for what seemed like great service up to that point. \u003c/p>\n\u003cp>Onto the starters…delicious! The mussels had a very fresh and light taste, combining many herbs, fresh corn, and a nice wine broth. The ingredients complemented rather than masking the great mussels, and the great grilled bread proved perfect for sopping up the wonderful broth. The flat bread was amazing: it was crunchy and a wonderful balance of salty (from the bacon) and sweet (from the Champagne grapes) with just the right amount of mozzarella. I would drive from San Francisco to Danville for just these two dishes. \u003c/p>\n\u003cp>As we moved to dinner we ordered a bottle of the Dry Creek Heritage, Zinfandel, 2008, which was a well-balanced wine; what we loved even more was the value. On Sundays you can get 50% off of bottles of wine. Things had been going well: nice ambiance, cocktails were unique, tasty starters and nice-sized portions. We were getting excited for the entrées. I ordered the crab carbonara, and my two friends ordered the lamb shanks and double pork chop.\u003c/p>\n\u003cp>The crab carbonara, overall, was tasty, but not perfect. The pasta was cooked properly. It had a nice cream sauce — not too thick or thin. The peas were nicely done and the pancetta crunchy. The crab was definitely on the light side. I would like to have seen more crab and larger pieces (surprising since all their other portions were quite healthy). The ingredients, combined, made the dish quite salty, and it could have arrived warmer. That being said, it still was quite tasty and did not stop me or my friends from enjoying the dish.\u003c/p>\n\u003cp>The lamb shank was delicious and so moist that it fell right off the bone. It too could have been a little warmer upon arrival. It was a nice, balanced dish, and my friend who ordered it is a lamb lover and gave this dish high marks. The double pork chop was by far the best of the entrees. It was a healthy lean chop, served with spinach, red mashed potatoes, and accompanied by seasonal grilled peaches. The mashed potatoes were especially delightful — light, fluffy and seasoned with fresh herbs. I’m a big fan of the perfect bite — the marriage of ingredients, textures and tastes — and this entrée allows you to enjoy the perfect bite! The only disappointment, again, was that the pork chop was not very warm when it arrived.\u003c/p>\n\u003cp>For dessert we had their signature warm pear tart and the vanilla bean crème brûlée. The crème brûlée was evenly caramelized, giving a good crunch to the creaminess of dessert. But the winner, hands down, was the warm pear tart with its flaky crust and caramelized pears. What pushed it over the top was the sinful, drizzled caramel and ice cream. \u003c/p>\n\u003cp>Our service up to the time our entrees came had been impeccable. Then the pacing of the meal hit a wall. We didn’t see anyone for a long time and noticed that our neighbors to our left were experiencing the same thing, making us wonder, “Does anyone know we are still here?” The restaurant team appeared to be understaffed for the two large parties that had arrived and the rest of the smaller tables. When we were presented with our dessert menus, the service became more even and matched our earlier interactions with our server. When she was around, our server, Lisa, was fantastic. She had a clear point of view on the menu, spoke to recommendations with confidence and was very funny.\u003c/p>\n\u003cp>Overall, the restaurant is charming, serves excellent starters, and has a solid offering of entrees with healthy portions. The experience is rounded out by good desserts, cocktails, and a nice wine list. Improvements could be made around the temperature of meals and the consistency of the service throughout the entire meal, with attention to the details that make a restaurant move from good to great. If in the area, I would definitely return and recommend The Peasant and The Pear.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing someone who lives in the 925, I was looking forward to giving The Peasant and The Pear a try. I’ve been to another of Rodney Worth’s restaurants, but never this site. Clearly from the press on the wall and online reviews from folks who would normally complain about a free dinner at the French Laundry, (thanks, Mr. Ostler), people love this place. After gathering the troops for a quick briefing at a watering hole up the street (“And no matter how much wine you drink, DO NOT spill the beans on what we’re doing…and I mean YOU, Johnny-Boy”), we headed out into the 98-degree early evening and into the nicely air conditioned restaurant. First impression: the place looks great. No clutter, cool colors, cleaner than a Muggles concert, and great AC. Who reviews a restaurant’s AC? I do when it’s valley hot outside, and I’ve got to get a meal in me. While I’m not complaining about having to take in an overload of calories for the \u003cem>Check, Please!\u003c/em> cause, to have to do it without proper climate control would not make me happy.\u003c/p>\n\u003cp>Everything we had to eat was well prepared, and the quality of the food was top notch. I can see why people get excited about this place. Lots of flavors in everything, lots of ingredients on the plates, and lots of twists on classics. Example of a twist: riffing on classic spaghetti carbonara by changing out the pasta to pappardelle, and adding cream, peas, and crab to the dish is a pretty unique offering. It was clever to use Brie as the basis for a quesadilla, and what’s better than Brie and pear? I enjoy house made mozzarella, and it’s nice that they take the time to make it fresh on a regular basis. Rolling it with mascarpone to create buratta gave the appetizer a nice touch.\u003c/p>\n\u003cp>We enjoyed splitting the salad amongst ourselves between apps and entrees. The mix in the Bishop Ranch salad was refreshing, and made for a good set up for the next plates. The entrees were well received. One of my personal beefs over pork is a clumsy cook that turns a nice piece of pork goodness into shoe leather. Never understood why folks continue to believe pork needs to be bound and gagged before cooking the daylights out of it. P&P did a great job of delivering the double pork chop as we asked for it: gently caressed to a delicate medium rare. Loved the stone fruit and bourbon demi-glace.\u003c/p>\n\u003cp>The lamb shank got the most attention from our table. The portion size was ridiculous. The shank looked like the dinosaur bone that knocked over Fred Flintstone’s car at the drive-in. It was properly braised, fell off the bone, and mixed in well with its polenta base. This dish is another that points towards Chef’s inventive nature: I surely never would have thought about switching out a lamb shank for a veal shank in an osso bucco-style dish, but they pull it off here. Our guest that ordered the bistro steak enjoyed each and every bite. The strip was cooked as ordered, the maître d’ butter coated the meat, and the dish came with a generous side of Bordelaise sauce. The frites were a hit, and so many were on the plate that some went home in a Go Box!\u003c/p>\n\u003cp>I ordered the sea bass. It was dusted with a paprika mixture, pan cooked, and served over a potato-Brentwood corn hash. The crispy leeks on top were tasty, and added a nice texture to the meal. As with everything else on the menu, there was a bunch of components to this dish. It can’t be an easy undertaking for the kitchen to get so many flavors and layers onto a plate, and they need to be commended for working so hard to make each item unique. The service staff was great. Our server worked hard to keep things moving, and it seemed that she always had some back up to help keep things going. It’s nice to see a group work as a real team.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The wine list, while not extensive, is well thought out and fairly priced. I enjoy seeing a nice selection of “California’s varietal” (aka Zinfandel) on list, and enjoyed the one we selected. Desserts were a great end to the night. After all we ate and drank, the biggest hit of the night was the warm pear tart. Ab-so-lutely spot on. After all that we ate, it was the perfect finish as we walked out of air-conditioned comfort into the hot Contra Costa night. Yep, here I go with the AC rant again….\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Peasant & The Pear: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5714\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI met Rodney Worth, chef/owner of The Peasant & The Pear, while walking through downtown Danville with my friend, Michael, one afternoon in 2006. He had recently moved his restaurant here from San Ramon and invited us on a tour of his new location, which had been transformed into a very elegant, yet homey, dining space. When we returned about an hour later, the place was packed to overflowing! The gracious hostess soon found us a table, and we settled in for one of the best overall dining experiences of our lives. Chef Rodney stopped by our table a couple of times, treating us to a lovely dessert for returning so soon after our meeting that afternoon.\u003c/p>\n\u003cp>The Peasant & The Pear’s website mentions that this area was home to the world’s largest pear orchard around the turn of the last century. I was born and raised in Alamo, and remember riding in the trucks near our home as they were harvesting pears, so this is a particularly fond memory for me. One of the advantages of suburban dining is that parking is generally ample, nearby, and free, as it is for “The Pear” (as we lovingly refer to it). We were immediately greeted by the hostess, who acknowledged the notes I had added to my reservation on OpenTable. On our way to our table on the patio, we were warmly greeted by our favorite server, Lisa, and we asked if we could be served by her.\u003c/p>\n\u003cp>The seasonal menu changes at least once every three months to reflect the available local ingredients, and we dined from the Summer 2011 menu. We started with the smooth and tangy white cheddar fondue — a perfect way to start a dinner with friends. Noticing that we were soon running low on crusty bread and fresh pears, Lisa had our supply replenished. The corn bisque was smooth and buttery, and the crunch of the fresh-roasted Brentwood corn on top gave it a lovely contrasting texture. There is always a lasagna on the menu, and I was pleased to see that they were offering a variation featuring eggplant. The house-made pasta was creamy, and the subtlety of the sauce, spinach, cheese, and basil didn’t detract from the star ingredient. Since the portion sizes are generous, I was able to have half of this for lunch the next day (well, breakfast … it didn’t make it to lunch!).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chocolate s’mores cake was a dense, flourless dark-chocolate cake sandwiched between a graham cracker crust and a light marshmallow meringue, which definitely took this campfire treat to new heights. The cherry cobbler used local Brentwood cherries, and had just the right combination of sweet and tart. And the fresh peach crêpe was light and lovely — a perfect end to the Sunday night $25 prix fixe three-course meal. As we were celebrating our friend, Ann’s, birthday, the cherry cobbler arrived on a plate, which had “Happy Birthday” written on it in dark chocolate and, of course, a candle. The other two remaining tables of guests on the patio joined us in singing “Happy Birthday,” and we returned the favor by joining them in singing for a gentleman’s 70th birthday and a couple’s 13th anniversary.\u003c/p>\n\u003cp>The engaging Chef Rodney stopped by our table during his rounds of the dining room, making everyone feel as though they were honored guests in his home. The servers and bus persons are among the best I’ve ever encountered: attentive and personable without being intrusive. And I never have to ask to have my water glass refilled (one of my dining pet-peeves)!\u003c/p>\n\u003cp>As my friend, Jennifer, commented during our meal, “I don’t need to eat anywhere else!”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Our excursion to the East Bay began with hesitation due to the distance from San Francisco to Danville, but as the fog gave way to the warm, sunny weather of the East Bay, our mood lifted. When we pulled onto Hartz Avenue in Danville, we were also pleasantly surprised by the easy-to-find parking. \u003c/p>\n\u003cp>Upon arriving at The Peasant and The Pear, the first thing I noticed was how quaint it was. As I made my way down a pathway, I was charmed by the twinkle lights and nicely manicured garden that framed an outdoor patio, which is at the entrance of the restaurant. We were immediately greeted by the host and given the option to sit either inside or out. Without a moment of hesitation, we choose the outdoor patio, so we could soak up the sunshine.\u003c/p>\n\u003cp>Our server Lisa greeted us with a genuine smile and hello, some warm focaccia and our menus. She started off our meal on a strong note and seemed great — well versed in the history of the restaurant, knew the menu inside and out and had a great sense of humor. We especially liked her keen ability to describe the items on the menus and have a decisive point of view around the best things to try. \u003c/p>\n\u003cp>We began by ordering a round of prickly pear margaritas, the California mussels and the Harvest Rustic Flat Bread. The prickly pear margaritas were refreshing and different in a memorable way. The only problem was one of our diners drink arrived with sugar on the rim rather than the salt described on the menu. When we mentioned it, they offered to make it right. Most places would return with a brand new drink. Disappointingly, they simply dumped the remainder into a new glass with a salted rim. This seemed to be a mismatch for what seemed like great service up to that point. \u003c/p>\n\u003cp>Onto the starters…delicious! The mussels had a very fresh and light taste, combining many herbs, fresh corn, and a nice wine broth. The ingredients complemented rather than masking the great mussels, and the great grilled bread proved perfect for sopping up the wonderful broth. The flat bread was amazing: it was crunchy and a wonderful balance of salty (from the bacon) and sweet (from the Champagne grapes) with just the right amount of mozzarella. I would drive from San Francisco to Danville for just these two dishes. \u003c/p>\n\u003cp>As we moved to dinner we ordered a bottle of the Dry Creek Heritage, Zinfandel, 2008, which was a well-balanced wine; what we loved even more was the value. On Sundays you can get 50% off of bottles of wine. Things had been going well: nice ambiance, cocktails were unique, tasty starters and nice-sized portions. We were getting excited for the entrées. I ordered the crab carbonara, and my two friends ordered the lamb shanks and double pork chop.\u003c/p>\n\u003cp>The crab carbonara, overall, was tasty, but not perfect. The pasta was cooked properly. It had a nice cream sauce — not too thick or thin. The peas were nicely done and the pancetta crunchy. The crab was definitely on the light side. I would like to have seen more crab and larger pieces (surprising since all their other portions were quite healthy). The ingredients, combined, made the dish quite salty, and it could have arrived warmer. That being said, it still was quite tasty and did not stop me or my friends from enjoying the dish.\u003c/p>\n\u003cp>The lamb shank was delicious and so moist that it fell right off the bone. It too could have been a little warmer upon arrival. It was a nice, balanced dish, and my friend who ordered it is a lamb lover and gave this dish high marks. The double pork chop was by far the best of the entrees. It was a healthy lean chop, served with spinach, red mashed potatoes, and accompanied by seasonal grilled peaches. The mashed potatoes were especially delightful — light, fluffy and seasoned with fresh herbs. I’m a big fan of the perfect bite — the marriage of ingredients, textures and tastes — and this entrée allows you to enjoy the perfect bite! The only disappointment, again, was that the pork chop was not very warm when it arrived.\u003c/p>\n\u003cp>For dessert we had their signature warm pear tart and the vanilla bean crème brûlée. The crème brûlée was evenly caramelized, giving a good crunch to the creaminess of dessert. But the winner, hands down, was the warm pear tart with its flaky crust and caramelized pears. What pushed it over the top was the sinful, drizzled caramel and ice cream. \u003c/p>\n\u003cp>Our service up to the time our entrees came had been impeccable. Then the pacing of the meal hit a wall. We didn’t see anyone for a long time and noticed that our neighbors to our left were experiencing the same thing, making us wonder, “Does anyone know we are still here?” The restaurant team appeared to be understaffed for the two large parties that had arrived and the rest of the smaller tables. When we were presented with our dessert menus, the service became more even and matched our earlier interactions with our server. When she was around, our server, Lisa, was fantastic. She had a clear point of view on the menu, spoke to recommendations with confidence and was very funny.\u003c/p>\n\u003cp>Overall, the restaurant is charming, serves excellent starters, and has a solid offering of entrees with healthy portions. The experience is rounded out by good desserts, cocktails, and a nice wine list. Improvements could be made around the temperature of meals and the consistency of the service throughout the entire meal, with attention to the details that make a restaurant move from good to great. If in the area, I would definitely return and recommend The Peasant and The Pear.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing someone who lives in the 925, I was looking forward to giving The Peasant and The Pear a try. I’ve been to another of Rodney Worth’s restaurants, but never this site. Clearly from the press on the wall and online reviews from folks who would normally complain about a free dinner at the French Laundry, (thanks, Mr. Ostler), people love this place. After gathering the troops for a quick briefing at a watering hole up the street (“And no matter how much wine you drink, DO NOT spill the beans on what we’re doing…and I mean YOU, Johnny-Boy”), we headed out into the 98-degree early evening and into the nicely air conditioned restaurant. First impression: the place looks great. No clutter, cool colors, cleaner than a Muggles concert, and great AC. Who reviews a restaurant’s AC? I do when it’s valley hot outside, and I’ve got to get a meal in me. While I’m not complaining about having to take in an overload of calories for the \u003cem>Check, Please!\u003c/em> cause, to have to do it without proper climate control would not make me happy.\u003c/p>\n\u003cp>Everything we had to eat was well prepared, and the quality of the food was top notch. I can see why people get excited about this place. Lots of flavors in everything, lots of ingredients on the plates, and lots of twists on classics. Example of a twist: riffing on classic spaghetti carbonara by changing out the pasta to pappardelle, and adding cream, peas, and crab to the dish is a pretty unique offering. It was clever to use Brie as the basis for a quesadilla, and what’s better than Brie and pear? I enjoy house made mozzarella, and it’s nice that they take the time to make it fresh on a regular basis. Rolling it with mascarpone to create buratta gave the appetizer a nice touch.\u003c/p>\n\u003cp>We enjoyed splitting the salad amongst ourselves between apps and entrees. The mix in the Bishop Ranch salad was refreshing, and made for a good set up for the next plates. The entrees were well received. One of my personal beefs over pork is a clumsy cook that turns a nice piece of pork goodness into shoe leather. Never understood why folks continue to believe pork needs to be bound and gagged before cooking the daylights out of it. P&P did a great job of delivering the double pork chop as we asked for it: gently caressed to a delicate medium rare. Loved the stone fruit and bourbon demi-glace.\u003c/p>\n\u003cp>The lamb shank got the most attention from our table. The portion size was ridiculous. The shank looked like the dinosaur bone that knocked over Fred Flintstone’s car at the drive-in. It was properly braised, fell off the bone, and mixed in well with its polenta base. This dish is another that points towards Chef’s inventive nature: I surely never would have thought about switching out a lamb shank for a veal shank in an osso bucco-style dish, but they pull it off here. Our guest that ordered the bistro steak enjoyed each and every bite. The strip was cooked as ordered, the maître d’ butter coated the meat, and the dish came with a generous side of Bordelaise sauce. The frites were a hit, and so many were on the plate that some went home in a Go Box!\u003c/p>\n\u003cp>I ordered the sea bass. It was dusted with a paprika mixture, pan cooked, and served over a potato-Brentwood corn hash. The crispy leeks on top were tasty, and added a nice texture to the meal. As with everything else on the menu, there was a bunch of components to this dish. It can’t be an easy undertaking for the kitchen to get so many flavors and layers onto a plate, and they need to be commended for working so hard to make each item unique. The service staff was great. Our server worked hard to keep things moving, and it seemed that she always had some back up to help keep things going. It’s nice to see a group work as a real team.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wine list, while not extensive, is well thought out and fairly priced. I enjoy seeing a nice selection of “California’s varietal” (aka Zinfandel) on list, and enjoyed the one we selected. Desserts were a great end to the night. After all we ate and drank, the biggest hit of the night was the warm pear tart. Ab-so-lutely spot on. After all that we ate, it was the perfect finish as we walked out of air-conditioned comfort into the hot Contra Costa night. Yep, here I go with the AC rant again….\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Spork: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5710\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed Spork:\u003c/strong> Friday, July 22, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This is one of my favorite restaurants in the City. There’s something unique — even cool — about the space. It’s the former home of the Kentucky Fried Chicken in the Mission. Rather than gut the space, the owners decided to make it part of their story. If you look closely, you’ll notice that they used some of the pre-existing fixtures and design elements and blended it with modern influences to give the space a retro 1950s feel. And, of course, their name is inspired by the utensil that KFC popularized — the spork. \u003c/p>\n\u003cp>The Spork story is really about juxtaposition — playing off the history of a restaurant that was known for buckets and buckets and buckets of mass-produced fried chicken parts and using the ghost of that space to create a comfy restaurant serving modern, upscale comfort food with well balanced, delicious flavors and fresh local ingredients. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shortly after being seated on the evening of our visit, our amazing server, Hillary brought over Spork’s always-gratis, now-famous, and super yummy pull-apart rolls. Always served as a conjoined trio of baked goodness, once pulled apart (as directed) they’re crispy on the top, dusted with salt crystals, soft on the inside and served with a side of whipped honey butter. Suggestion: inhale quickly. \u003c/p>\n\u003cp>That evening, we were celebrating a birthday and were a group of six, including both Spork veterans and some newbies. The size of our party meant that we had the chance to try a lot dishes on the menu. Yay! Our starters were all delicious, but I especially enjoyed the Cauliflower and Calamari Unite! The surprising duo is mixed with a bit of mint and lemon aioli — an amazing combo of tastes and textures. The ahi poke served on top of crispy rice paper and topped with sesame oil and habanero vinaigrette is also wonderful. \u003c/p>\n\u003cp>When spying the menu for main entrees, you run across the In-Side-Out Burger, and that’s when you first get the sense that things are slightly askew at Spork — but in a good way. This is Spork’s signature dish, and when I sampled it, I remembered why! It’s all the right ingredients working together — two amazing beef patties surrounding a single hamburger bun, cheddar, lettuce, caramelized onions, and tomato. The house sauce puts it over the top. This is not a pick-up-with-your-hands burger, but after eating it, you won’t care. \u003c/p>\n\u003cp>I decided to go with the Steak Stroganoff. I love this dish, and it epitomizes what I love about Spork. When I go out to restaurants, I’m obsessed with discovering the perfect bite — the marriage of ingredients, flavors and textures. That perfect bite of Spork’s Stroganoff, assembled carefully on your fork, includes Kobe bavette steak, gnocchi, wild mushrooms, aged balsamic and, what I think really makes the dish kick, the horseradish cream. \u003c/p>\n\u003cp>During our meal, we enjoyed a bottle of Zinfandel from Unti Vineyards. In addition to a great selection of local wines, they also have an extensive and amazing selection of bottled beer. Chocolate lovers should try their absolutely legal, but sinful Pot Brownie. Elvis Has Left the Building — a warm peanut butter cup with bananas and vanilla gelato — is newer, but quickly becoming popular. \u003c/p>\n\u003cp>In addition to the great food and generous portions, the staff, including at least a few Mission hipsters, is genuinely friendly and makes you feel welcome. I especially love that the Spork team is an ultra conscious bunch: they use local and seasonal ingredients, natural meats, and wild caught seafood whenever possible; they feature other neighborhood businesses like Four Barrel Coffee and Humphrey Slocombe ice cream; and they compost and recycle whatever they can — even their cooking oil! All the elements come together at Spork, creating a stellar, way-above-the-pack, neighborhood restaurant, that is fun, hip and tasty! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed Spork:\u003c/strong> Saturday, July 23, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My friend, Michael, and I ate at Spork a few years ago, and we were anxious to revisit the restaurant and the surrounding area. Their website is easy to navigate and includes “The Story of Spork,” which tells its interesting story. I appreciate the restaurant’s concern for the environment (they only use peanut oil, which is recycled into biodiesel), as well as their neighborhood (they suggest a nearby — and very affordable, by San Francisco standards — parking lot in consideration of their neighbors). I made reservations easily for the time that we wished through OpenTable.\u003c/p>\n\u003cp>On our drive into San Francisco, we got stuck in traffic (our fault — we really should have checked to see if the Giants were in town). We called to say that we would be about a half-hour late, and the hostess was very accommodating. When we arrived, she remembered us and was extremely cordial, seating us immediately. I was impressed with this, as we were late for our reservation and they appeared to be very busy. The atmosphere of the place was very hip and “energetic” (a term that OpenTable uses to rate the noise level).\u003c/p>\n\u003cp>Our server was personable and knowledgeable, and she, the hostess, and bus person were very attentive, making sure that our water glasses were always full (a dining pet-peeve of mine).\u003c/p>\n\u003cp>The restaurant offers a nice selection of beers — so much so that we didn’t even look at the wine list!\u003cbr>\nThe goat cheese croquette was coated in a panko crust and lightly fried, giving it a creamy, gooey consistency, and the salad with arugula, roasted peaches, and almonds offered a great contrast of tartness and crunch. The seared scallops were buttery, creamy and, although a little gritty, seared beautifully. When I ordered them, I asked the server what “\u003ca href=\"http://en.wikipedia.org/wiki/Shichimi\">togarashi\u003c/a>” was, and she described this Asian spice perfectly (I’m a big fan of spicy!). The accompanying coconut rice was lovely, and the baby bok choy was nice and crunchy. I felt that all the portions were well-sized.\u003c/p>\n\u003cp>I don’t normally order dessert after a good meal, as they often disappoint. Not so at Spork: the desserts were to die for! The Pot Brownie was rich, yet not overly sweet. I loved the contrasting salty-and-sweet flavors of the Elvis Has Left The Building, and the house-made sauces were out of this world, especially the caramel sauce, which was a very welcomed surprise that I found hidden underneath the whole dessert. We had originally also ordered the After-School Special; however, our server mentioned that the three desserts may have been too much and, since it was very similar to the Elvis, suggested that we go with just the two. We very much appreciated this and, after enjoying the brownie and the Elvis, were glad that we had taken her suggestion.\u003c/p>\n\u003cp>Since the restaurant was quite busy, it appeared that the kitchen got a little backed-up, as we waited about a half hour after we were done with the appetizer for our entrees. When they did arrive, two were served together, and we had to wait for the third. As we left, I noticed that Spork is right next to The Marsh, which may have accounted for how busy they were, as well as for the fact that it seemed to empty out around show time. If I were to return, I would try to time my visit accordingly. We walked along Valencia Street after dinner, and noticed what a terrific job has been done in revitalizing this neighborhood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed Spork:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We made a reservation at Spork for 7:45 on Sunday evening. Amazingly, BART wasn’t checking our visas to enter the City; we got out of the ‘burbs and into the Mission early. We weren’t sure what to do since we were there so early. We had our 16-year-old niece along with us, so bar hopping was out. (Wife says it’s bad form to make the kid stand by the light post while Uncle David and friends get all Hemingway’d before dinner.) Anyway…\u003c/p>\n\u003cp>We strolled from the BART station to Spork, apologized for being early, were warmly greeted, and seated immediately. Loved the atmosphere! Very cheeky, and well done. Only thing I regretted was not bringing my “Stingy Brim” along and adding a little ink for the night out. Definitely a hipster crowd, and nothing says hipster like this 56-year-old cat from Moraga! “Crowd” is the right word, too, because just as we got sat, Spork must have lit the “Free Food” light in the window. The place went from empty to slammed faster than Evelyn Wood could get thru the first chapter of a poorly written graphic novel. Once the joint got filled, it was loud, but the loudness seemed to fit in with the whole scene. \u003c/p>\n\u003cp>As busy as it was that night it leads me to the best part of the evening, (and there was a lot to like): Erin the Waitress. Without a doubt, Erin was one of the finest servers I’ve encountered in a long time. (And by long time, I mean longer than the average age of everyone in the restaurant other than those at our table.) Someone called in sick, and Erin got saddled with nine tables within 15 minutes of each other. Not only did she do a great job with us, she never let the other 8 tables down either. Her knowledge of the menu, its ingredients, the wine list, and the specials was much deeper than you’d expect given the casualness of Spork. She did a “proper” wine service with both of our bottles, and got into an esoteric conversation over the merits of Spanish white anchovies. She really was the best. I can’t think of ANY restaurant in the Bay Area that wouldn’t raise their level of service by cloning Erin!\u003c/p>\n\u003cp>Onto the food. All at our table appreciated that the menu didn’t take itself too seriously. This is a remodeled KFC after all. Thru all that, the twists that Chef puts into the food made everything look intriguing. Being brought some hot-from-the-oven pull-apart rolls with honey butter was a treat this Dough Boy isn’t allowed at home!\u003c/p>\n\u003cp>All of our appetizers were…well…appetizing! The addition of faro, peanuts, and mandarin oranges to the poke was a nice change from the norm. The goat cheese croquette was great. Sometimes a heavy hand can render the cheese greasy, but not here. The panko was snappy, and the addition of sautéed stone fruit to the balsamic reduction lit up the plate. \u003c/p>\n\u003cp>My favorite of this course and maybe the night: the crostini. How do the kids put it these days…OMG! Simple and inspired. A small toast of baguette smeared with avocado, a hint of citrus, a white anchovy, and a couple of thin slices of pickled red onion. Very, very tasty, and yes, we’ll be making it at our house on a regular basis.\u003c/p>\n\u003cp>Everyone enjoyed the entrees and portions were not skimpy. In true \u003cem>Check, Please!\u003c/em> fashion, we passed and shared everything with all. There was no consensus as to a favorite, but there was a consensus as to what made everything so enjoyable: a few quality ingredients in each dish with a twist away from the usual. \u003c/p>\n\u003cp>The fried chicken was called, “fabulous, and even better with the white gravy.” The panko crust lightened up what some places can turn into a hot mess of chicken, flour, and grease. The white gravy was perfect, and the potatoes properly mashed. For the first time in the history of that building, chicken was served in a way to make a chicken proud.\u003c/p>\n\u003cp>Day Boat scallops were, (thank God), cooked perfectly medium rare, and set up well with the risotto underneath their tasty little bodies. In my mind, not much is better than a fresh scallop. These hit the mark.\u003c/p>\n\u003cp>Serving a slightly de-constructed beef stroganoff was inspired. The switch from the usual egg noodles to fluffy gnocchi pillows was a great touch. Putting down a big piece of grilled American Kobe as the beef part of the stroganoff was delightful. The reduction that surrounded the parts was big and bold.\u003c/p>\n\u003cp>The burger was a hit. The dressing on the bun was an homage to the fast food burgers no one my age will admit to liking. Hello, Kwik Way circa 1972! The smashed potato fries were clever, crispy, and tasty.\u003c/p>\n\u003cp>My griddled pork was a test to the skill of the kitchen. Few things get under my craw faster than a dried out piece of pork. When I ordered it, I made it clear to Erin that anymore finish than medium rare would not make me happy. The kitchen got the memo, and cooked these brined pieces of loin goodness just right. The patty pan squash was fresh, sweet, and tasty, the spinach cooked just right. \u003c/p>\n\u003cp>Desserts got a split vote. It was 3-2 against for the cinnamon beignets. The Pot Brownie went 4-1 for, but I think that 1 vote against was from my wife who was thinking there would be cannabis in the brownie. She was sorely disappointed. My niece loved the shake, and I loved being able to tell her to “Talk to your father” when she asked me how the restaurant could not know that “MILF Shake” on the menu was a misspelling.\u003c/p>\n\u003cp>The wine list was short, and well thought out. Prices were reasonable, and the selections were strong on obscure labels. Not many spots have Donkey and Goat on the menu, and we showed our appreciation for their thoughtfulness by drinking two bottles.\u003c/p>\n\u003cp>Now, after all this happy-happy: the one complaint we all agreed upon: food was slow and not consistently warm coming from the kitchen. I’m guessing that getting slammed on a Sunday is not normally in the plans at Spork, and the kitchen isn’t staffed for getting tossed into the weeds. The food throughout the place seemed to take a long time to get out of the kitchen. Some of our entrees were warm, some were lukewarm, and one was cold. Through all that though, the ingredients of the dishes shone, and there was skill in the kitchen. I don’t think Spork needed more skill to pull off the menu, just another body or two.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Would we go back? Unanimously, yes. The atmosphere and location were a kick. Something missing out our way are restaurants that embrace their sense of place. Spork had a lot of personality, a great view of itself, and, even with the delay getting all the entrees prepared at once, it was a fun evening out.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Ruth-Ann:\u003c/strong> \"It’s the former home of the Kentucky Fried Chicken in the Mission. And, of course, their name is inspired by the utensil that KFC popularized -- the spork.\"\r\n\u003cstrong>Scott:\u003c/strong> \"Not so at Spork: the desserts were to die for! The Pot Brownie was rich, yet not overly sweet.\"\r\n\u003cstrong>David:\u003c/strong> \"My niece loved the shake, and I loved being able to tell her to “Talk to your father” when she asked me how the restaurant could not know that “MILF Shake” on the menu was a misspelling.\"",
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"description": "Ruth-Ann: "It’s the former home of the Kentucky Fried Chicken in the Mission. And, of course, their name is inspired by the utensil that KFC popularized -- the spork."\r\nScott: "Not so at Spork: the desserts were to die for! The Pot Brownie was rich, yet not overly sweet."\r\nDavid: "My niece loved the shake, and I loved being able to tell her to “Talk to your father” when she asked me how the restaurant could not know that “MILF Shake” on the menu was a misspelling."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Spork: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5710\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed Spork:\u003c/strong> Friday, July 22, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This is one of my favorite restaurants in the City. There’s something unique — even cool — about the space. It’s the former home of the Kentucky Fried Chicken in the Mission. Rather than gut the space, the owners decided to make it part of their story. If you look closely, you’ll notice that they used some of the pre-existing fixtures and design elements and blended it with modern influences to give the space a retro 1950s feel. And, of course, their name is inspired by the utensil that KFC popularized — the spork. \u003c/p>\n\u003cp>The Spork story is really about juxtaposition — playing off the history of a restaurant that was known for buckets and buckets and buckets of mass-produced fried chicken parts and using the ghost of that space to create a comfy restaurant serving modern, upscale comfort food with well balanced, delicious flavors and fresh local ingredients. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shortly after being seated on the evening of our visit, our amazing server, Hillary brought over Spork’s always-gratis, now-famous, and super yummy pull-apart rolls. Always served as a conjoined trio of baked goodness, once pulled apart (as directed) they’re crispy on the top, dusted with salt crystals, soft on the inside and served with a side of whipped honey butter. Suggestion: inhale quickly. \u003c/p>\n\u003cp>That evening, we were celebrating a birthday and were a group of six, including both Spork veterans and some newbies. The size of our party meant that we had the chance to try a lot dishes on the menu. Yay! Our starters were all delicious, but I especially enjoyed the Cauliflower and Calamari Unite! The surprising duo is mixed with a bit of mint and lemon aioli — an amazing combo of tastes and textures. The ahi poke served on top of crispy rice paper and topped with sesame oil and habanero vinaigrette is also wonderful. \u003c/p>\n\u003cp>When spying the menu for main entrees, you run across the In-Side-Out Burger, and that’s when you first get the sense that things are slightly askew at Spork — but in a good way. This is Spork’s signature dish, and when I sampled it, I remembered why! It’s all the right ingredients working together — two amazing beef patties surrounding a single hamburger bun, cheddar, lettuce, caramelized onions, and tomato. The house sauce puts it over the top. This is not a pick-up-with-your-hands burger, but after eating it, you won’t care. \u003c/p>\n\u003cp>I decided to go with the Steak Stroganoff. I love this dish, and it epitomizes what I love about Spork. When I go out to restaurants, I’m obsessed with discovering the perfect bite — the marriage of ingredients, flavors and textures. That perfect bite of Spork’s Stroganoff, assembled carefully on your fork, includes Kobe bavette steak, gnocchi, wild mushrooms, aged balsamic and, what I think really makes the dish kick, the horseradish cream. \u003c/p>\n\u003cp>During our meal, we enjoyed a bottle of Zinfandel from Unti Vineyards. In addition to a great selection of local wines, they also have an extensive and amazing selection of bottled beer. Chocolate lovers should try their absolutely legal, but sinful Pot Brownie. Elvis Has Left the Building — a warm peanut butter cup with bananas and vanilla gelato — is newer, but quickly becoming popular. \u003c/p>\n\u003cp>In addition to the great food and generous portions, the staff, including at least a few Mission hipsters, is genuinely friendly and makes you feel welcome. I especially love that the Spork team is an ultra conscious bunch: they use local and seasonal ingredients, natural meats, and wild caught seafood whenever possible; they feature other neighborhood businesses like Four Barrel Coffee and Humphrey Slocombe ice cream; and they compost and recycle whatever they can — even their cooking oil! All the elements come together at Spork, creating a stellar, way-above-the-pack, neighborhood restaurant, that is fun, hip and tasty! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed Spork:\u003c/strong> Saturday, July 23, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My friend, Michael, and I ate at Spork a few years ago, and we were anxious to revisit the restaurant and the surrounding area. Their website is easy to navigate and includes “The Story of Spork,” which tells its interesting story. I appreciate the restaurant’s concern for the environment (they only use peanut oil, which is recycled into biodiesel), as well as their neighborhood (they suggest a nearby — and very affordable, by San Francisco standards — parking lot in consideration of their neighbors). I made reservations easily for the time that we wished through OpenTable.\u003c/p>\n\u003cp>On our drive into San Francisco, we got stuck in traffic (our fault — we really should have checked to see if the Giants were in town). We called to say that we would be about a half-hour late, and the hostess was very accommodating. When we arrived, she remembered us and was extremely cordial, seating us immediately. I was impressed with this, as we were late for our reservation and they appeared to be very busy. The atmosphere of the place was very hip and “energetic” (a term that OpenTable uses to rate the noise level).\u003c/p>\n\u003cp>Our server was personable and knowledgeable, and she, the hostess, and bus person were very attentive, making sure that our water glasses were always full (a dining pet-peeve of mine).\u003c/p>\n\u003cp>The restaurant offers a nice selection of beers — so much so that we didn’t even look at the wine list!\u003cbr>\nThe goat cheese croquette was coated in a panko crust and lightly fried, giving it a creamy, gooey consistency, and the salad with arugula, roasted peaches, and almonds offered a great contrast of tartness and crunch. The seared scallops were buttery, creamy and, although a little gritty, seared beautifully. When I ordered them, I asked the server what “\u003ca href=\"http://en.wikipedia.org/wiki/Shichimi\">togarashi\u003c/a>” was, and she described this Asian spice perfectly (I’m a big fan of spicy!). The accompanying coconut rice was lovely, and the baby bok choy was nice and crunchy. I felt that all the portions were well-sized.\u003c/p>\n\u003cp>I don’t normally order dessert after a good meal, as they often disappoint. Not so at Spork: the desserts were to die for! The Pot Brownie was rich, yet not overly sweet. I loved the contrasting salty-and-sweet flavors of the Elvis Has Left The Building, and the house-made sauces were out of this world, especially the caramel sauce, which was a very welcomed surprise that I found hidden underneath the whole dessert. We had originally also ordered the After-School Special; however, our server mentioned that the three desserts may have been too much and, since it was very similar to the Elvis, suggested that we go with just the two. We very much appreciated this and, after enjoying the brownie and the Elvis, were glad that we had taken her suggestion.\u003c/p>\n\u003cp>Since the restaurant was quite busy, it appeared that the kitchen got a little backed-up, as we waited about a half hour after we were done with the appetizer for our entrees. When they did arrive, two were served together, and we had to wait for the third. As we left, I noticed that Spork is right next to The Marsh, which may have accounted for how busy they were, as well as for the fact that it seemed to empty out around show time. If I were to return, I would try to time my visit accordingly. We walked along Valencia Street after dinner, and noticed what a terrific job has been done in revitalizing this neighborhood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed Spork:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We made a reservation at Spork for 7:45 on Sunday evening. Amazingly, BART wasn’t checking our visas to enter the City; we got out of the ‘burbs and into the Mission early. We weren’t sure what to do since we were there so early. We had our 16-year-old niece along with us, so bar hopping was out. (Wife says it’s bad form to make the kid stand by the light post while Uncle David and friends get all Hemingway’d before dinner.) Anyway…\u003c/p>\n\u003cp>We strolled from the BART station to Spork, apologized for being early, were warmly greeted, and seated immediately. Loved the atmosphere! Very cheeky, and well done. Only thing I regretted was not bringing my “Stingy Brim” along and adding a little ink for the night out. Definitely a hipster crowd, and nothing says hipster like this 56-year-old cat from Moraga! “Crowd” is the right word, too, because just as we got sat, Spork must have lit the “Free Food” light in the window. The place went from empty to slammed faster than Evelyn Wood could get thru the first chapter of a poorly written graphic novel. Once the joint got filled, it was loud, but the loudness seemed to fit in with the whole scene. \u003c/p>\n\u003cp>As busy as it was that night it leads me to the best part of the evening, (and there was a lot to like): Erin the Waitress. Without a doubt, Erin was one of the finest servers I’ve encountered in a long time. (And by long time, I mean longer than the average age of everyone in the restaurant other than those at our table.) Someone called in sick, and Erin got saddled with nine tables within 15 minutes of each other. Not only did she do a great job with us, she never let the other 8 tables down either. Her knowledge of the menu, its ingredients, the wine list, and the specials was much deeper than you’d expect given the casualness of Spork. She did a “proper” wine service with both of our bottles, and got into an esoteric conversation over the merits of Spanish white anchovies. She really was the best. I can’t think of ANY restaurant in the Bay Area that wouldn’t raise their level of service by cloning Erin!\u003c/p>\n\u003cp>Onto the food. All at our table appreciated that the menu didn’t take itself too seriously. This is a remodeled KFC after all. Thru all that, the twists that Chef puts into the food made everything look intriguing. Being brought some hot-from-the-oven pull-apart rolls with honey butter was a treat this Dough Boy isn’t allowed at home!\u003c/p>\n\u003cp>All of our appetizers were…well…appetizing! The addition of faro, peanuts, and mandarin oranges to the poke was a nice change from the norm. The goat cheese croquette was great. Sometimes a heavy hand can render the cheese greasy, but not here. The panko was snappy, and the addition of sautéed stone fruit to the balsamic reduction lit up the plate. \u003c/p>\n\u003cp>My favorite of this course and maybe the night: the crostini. How do the kids put it these days…OMG! Simple and inspired. A small toast of baguette smeared with avocado, a hint of citrus, a white anchovy, and a couple of thin slices of pickled red onion. Very, very tasty, and yes, we’ll be making it at our house on a regular basis.\u003c/p>\n\u003cp>Everyone enjoyed the entrees and portions were not skimpy. In true \u003cem>Check, Please!\u003c/em> fashion, we passed and shared everything with all. There was no consensus as to a favorite, but there was a consensus as to what made everything so enjoyable: a few quality ingredients in each dish with a twist away from the usual. \u003c/p>\n\u003cp>The fried chicken was called, “fabulous, and even better with the white gravy.” The panko crust lightened up what some places can turn into a hot mess of chicken, flour, and grease. The white gravy was perfect, and the potatoes properly mashed. For the first time in the history of that building, chicken was served in a way to make a chicken proud.\u003c/p>\n\u003cp>Day Boat scallops were, (thank God), cooked perfectly medium rare, and set up well with the risotto underneath their tasty little bodies. In my mind, not much is better than a fresh scallop. These hit the mark.\u003c/p>\n\u003cp>Serving a slightly de-constructed beef stroganoff was inspired. The switch from the usual egg noodles to fluffy gnocchi pillows was a great touch. Putting down a big piece of grilled American Kobe as the beef part of the stroganoff was delightful. The reduction that surrounded the parts was big and bold.\u003c/p>\n\u003cp>The burger was a hit. The dressing on the bun was an homage to the fast food burgers no one my age will admit to liking. Hello, Kwik Way circa 1972! The smashed potato fries were clever, crispy, and tasty.\u003c/p>\n\u003cp>My griddled pork was a test to the skill of the kitchen. Few things get under my craw faster than a dried out piece of pork. When I ordered it, I made it clear to Erin that anymore finish than medium rare would not make me happy. The kitchen got the memo, and cooked these brined pieces of loin goodness just right. The patty pan squash was fresh, sweet, and tasty, the spinach cooked just right. \u003c/p>\n\u003cp>Desserts got a split vote. It was 3-2 against for the cinnamon beignets. The Pot Brownie went 4-1 for, but I think that 1 vote against was from my wife who was thinking there would be cannabis in the brownie. She was sorely disappointed. My niece loved the shake, and I loved being able to tell her to “Talk to your father” when she asked me how the restaurant could not know that “MILF Shake” on the menu was a misspelling.\u003c/p>\n\u003cp>The wine list was short, and well thought out. Prices were reasonable, and the selections were strong on obscure labels. Not many spots have Donkey and Goat on the menu, and we showed our appreciation for their thoughtfulness by drinking two bottles.\u003c/p>\n\u003cp>Now, after all this happy-happy: the one complaint we all agreed upon: food was slow and not consistently warm coming from the kitchen. I’m guessing that getting slammed on a Sunday is not normally in the plans at Spork, and the kitchen isn’t staffed for getting tossed into the weeds. The food throughout the place seemed to take a long time to get out of the kitchen. Some of our entrees were warm, some were lukewarm, and one was cold. Through all that though, the ingredients of the dishes shone, and there was skill in the kitchen. I don’t think Spork needed more skill to pull off the menu, just another body or two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Would we go back? Unanimously, yes. The atmosphere and location were a kick. Something missing out our way are restaurants that embrace their sense of place. Spork had a lot of personality, a great view of itself, and, even with the delay getting all the entrees prepared at once, it was a fun evening out.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Ristorante Ideale: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5707\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed Ristorante Ideale:\u003c/strong> Friday, July 22, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I love this place. Of course you wouldn’t expect anyone to pick a spot they hated for \u003cem>Check, Please! Bay Area\u003c/em>, but I do love this place. The Bay Area has lots of great places to eat, and more than a handful of stellar Italian restaurants, but I continue to choose Ideale over any of the others. There are many, many places that use the finest ingredients sourced from the finest producers, using the best practices available to bring the tail and snout to your table, and I continue to go to Ideale over and over again. While there’s no substitute for quality and technique, I feel that the sense of place a restaurant presents is always overlooked. Many places work hard to have a soul; to take you somewhere else than off the street you came in on, but very few pull it off.\u003c/p>\n\u003cp>Ideale is the only place I can go to that takes me out of the Bay Area, and into a noisy side street in Rome. This is not a place that presents an owner’s idea of what we all expect from an Italian restaurant. It’s a place run by Romans in a Roman style and, quite frankly, if you don’t understand it, that’s on you. This is how his nonna taught him to make it, and that’s how you’re going to get it!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s not a perfect restaurant, but short of fawning over the latest clever twist of raw fish in a sustainable hand-rolled savory cone, what place is? Ideale has a great idea of what it is, what it does well, and it presents it in a consistent manner. It’s run like things are run in Italy: It’s noisy, it’s small, it’s crowded, and it can be chaotic. Thru all that, the food tastes like food you’d eat in Trastevere, not on the corner of Columbus and Green. If I had one meal left in my life, it would begin with the Zucchine Tartufati. It’s a simple dish with only a few ingredients: raw zucchini strands tossed with white truffle oil and lemon juice and served on a slice of duxelles bruschetta. A few thin shavings of Parmigiano-Reggiano top of the dish. Just thinking of it brings a tear to my eye…\u003c/p>\n\u003cp>The grilled calamari over arugula is a great change from the common fried calamari. The char on the fish plays off the bitterness of the greens, and some EVOO smoothes out the harsh edges. The burrata is a perfect purse of fresh mozzarella surrounding the sweet cream and curds. Someone at our table looked up and said, “Ohhh, so THIS is what it’s supposed to taste like!” Not many things are better than rubbing some of the burrata across a slice of Ideale’s homemade bread. The bruschetta is fantastic. Anyone else think of toasting some mozzarella bread then spreading anchovy paste on top? I didn’t think so.\u003c/p>\n\u003cp>Now, onto my rant. Ever since first tasting spaghetti carbonara in Rome many years ago, I’ve tended to make a capital case when someone over here serves it the wrong way. Take note, developing Escoffiers, if you put cream into carbonara, it’s a variety of alfredo, not carbonara! This dish is done in the traditional manner: spaghetti, pancetta, oil, eggs, cheese, and black pepper. That’s it kids. Nothing else. And it is sublime. Ideale’s lasagna isn’t your “Baked for Three Hours with 6 Pounds of Cheese” variety. It’s subtle, simple, and floats off the plate.\u003c/p>\n\u003cp>The zuppa de pesce at Ideale is how every version of cioppino in SF wants to be. After all the pieces were eaten, sopping up with a half of baguette began. The wine list is stellar. I’m a big snob with definite ideas. Ideale’s list is unique in variety and selections. That it stocks a couple of Jermann wines makes it an instant favorite. I get a kick of seeing new wines on lists, and I guarantee you’ll find treats you’ve never seen before on this list.\u003c/p>\n\u003cp>Desserts are great. The tiramisu wowed everyone. I don’t have much of a sweet tooth, but did enjoy the rounds of limoncello a bunch. As always, Giuseppe was a great server. Attentive, prompt, always willing to offer a suggestion, and tolerant of my bad Italian. He’s the best!\u003c/p>\n\u003cp>Did I mention that I love this place?\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed Ristorante Ideale:\u003c/strong> Tuesday, July 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Ideale is a restaurant located in North Beach. So as we made the sojourn there after work, we were concerned about parking since there is not a lot of it in this neighborhood and area garages can be very pricey. We had the luck of the parking gods on our side and quickly found a spot on the corner where the restaurant was located. It should be noted that this is not a usual parking experience in North Beach. \u003c/p>\n\u003cp>When we arrived, the restaurant was pretty empty, so we were seated immediately and handed our menus. We asked our server for his opinion on the most popular items or signature dishes. “Everything is wonderful,” he responded as he proceeded to name half of the items on the menu. We decided to take it from there and just ordered family style so we could try as many dishes as possible.\u003c/p>\n\u003cp>We ordered our entire meal at one time, and the pacing of the meal was nice. Food kept flowing at a very comfortable pace, allowing us time to really enjoy one another’s company and fully enjoy our dishes without feeling rushed. For appetizers we had the insalata di cesare, which was fairly typical. The burrata was pretty good, especially when eaten with their great homemade bread. The calamari e rughetta was a little tough and an overall disappointment. Hands down, the best starter (and soon, we would learn, the best dish of our entire dinner) was the pizza al prosciutto. Everything worked about this dish – from the cracker-like crust, the right amount of sauce, cheese and the prosciutto. All the flavors and textures combined nicely to make this the highlight of our meal. \u003c/p>\n\u003cp>Next came our pastas. We ordered the Lasagna Serafina, which was really lacking seasoning, including salt. There simply wasn’t a nice balance of flavors to make it work. This theme, unfortunately, continued for all the rest of the pastas: the orecchietta alla pugliese, bucatini all’amatriciana and the spaghetti alla carbonara. Of all of the pastas, I most enjoyed the spaghetti alla carbonara, but mostly because I could taste the cheese.\u003c/p>\n\u003cp>We anxiously awaited our secondi with hopes that our entrees might match our great experience with the pizza. As we nibbled on the sole and lamb chop, everyone agreed that they were fine, but definitely nothing special and not anything we would return for.\u003c/p>\n\u003cp>To make sure we weren’t missing anything, we ended our meal by trying out the tiramisu. Again, we all agreed that it was nothing special. In fact, as tiramisu goes, it was a little lacking. \u003c/p>\n\u003cp>Overall, I thought that this was at best an average dining experience. The food was only ok (with the exception of the pizza, which was amazing). The service was lacking and the ambiance was simply fine. As mentioned earlier, parking can typically be difficult and expensive, and the neighborhood isn’t the most accessible by public transportation. Unfortunately, the prosciutto pizza is probably not enough to make me want to return, especially since there are so many other places in San Francisco which can deliver a higher quality experience overall, for the same price.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed Ristorante Ideale:\u003c/strong> Tuesday, July 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nIn preparing for our meal at Ideale, I checked out their website and noted the following:\n\u003cli>When viewing the menu, there is no indication that one had to click the corners to navigate through the pages.\u003c/li>\n\u003cli>On the info page, it states that one may make a reservation by calling the restaurant directly. There is no mention of the ability to use OpenTable; however, this is indicated on other pages of the website.\u003c/li>\n\u003cli>There is no mention of where one might find nearby parking. Fortunately, the availability of valet parking in front of Bocce Café is indicated on the restaurant’s page on OpenTable.\u003c/li>\n\u003c/ul>\n\u003cp>I was able to make a reservation on OpenTable for the date and time we desired. We drove from the East Bay into San Francisco, arriving earlier than anticipated (thankfully, the Giants were playing in Philadelphia), so we drove around North Beach looking for street parking. We knew that this was going to be a magical experience when a spot opened up a few steps away from the restaurant! We were immediately greeted by the hostess, and mentioned that we were a little early for our reservation. She said that that would be no problem, and escorted us to our table.\u003c/p>\n\u003cp>I loved the feel of the two-roomed restaurant: small, homey, and comfortable with a definite European feel. This ambiance was punctuated by overhearing small snippets of French and Italian conversations from fellow diners. We were soon greeted by our charming waiter, who had a lilting Italian accent. Since we were still looking over the menu, he asked that we take our time and to let him know when we were ready. I appreciated this casual (and very European) approach, and he was always right there if we needed anything. One of my dining companions suggested the calamari appetizer, which I agreed to without even seeing it on the menu. It was amazing! I assumed that it would be deep-fried, but it was instead grilled and accompanied by an arugula salad. It was extremely fresh and tender, and, being grilled, tasted more like meat than fish.\u003c/p>\n\u003cp>My friends ordered homemade pasta dishes and, knowing that I would get to sample both of them, I opted for the bistecca. It was simply cooked to a perfect medium-rare, and was very tender with a wonderful grilled flavor. The roasted potatoes were lovely, with a bit of a crunchy outside to them. The spinach was cooked perfectly and just how I like it, with olive oil and chunks of fresh garlic.\u003c/p>\n\u003cp>I had made a notation on my OpenTable reservation that we were (still!) celebrating my friend Ann’s birthday. Without having to be reminded, a lovely homemade tiramisu with a candle on top arrived at our table after we had finished our entrees.\u003c/p>\n\u003cp>I was very impressed that our waiter appeared to be serving the entire room of more than ten tables, assisted by a great bus person (our water glasses were refilled throughout our meal without having to ask) and a gracious and helpful hostess.\u003c/p>\n\u003cp>To sum it up: Great ingredients, most of them homemade, prepared simply and well.\u003cbr>\nThe website says that the name of the restaurant is “Ideale Restaurant,” and OpenTable lists it simply as “Ideale.” My credit card receipt showed “Ristorante Ideale,” while the charge came through on my credit card as “Ristorante Ideale Restaurant.” I personally think that the restaurant should go with “Ristorante Ideale” to emphasize its authentic Roman trattoria ambience.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After dinner, we strolled through the North Beach neighborhood. Although several of the businesses have changed over the years, many still remain as a reminder of this area’s rich Italian heritage. And there was a flyer posted in the restaurant that Carol Doda had performed the previous weekend at a nearby club. Talk about history!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>David:\u003c/strong> \"Ideale is the only place I can go to that takes me out of the Bay Area, and into a noisy side street in Rome.\" \r\n\u003cstrong>Ruth-Ann:\u003c/strong> \"Overall, I thought that this was at best an average dining experience. The food was only ok (with the exception of the pizza, which was amazing).\"\r\n\u003cstrong>Scott:\u003c/strong> \"To sum it up: Great ingredients, most of them homemade, prepared simply and well.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Ristorante Ideale: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5707\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed Ristorante Ideale:\u003c/strong> Friday, July 22, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I love this place. Of course you wouldn’t expect anyone to pick a spot they hated for \u003cem>Check, Please! Bay Area\u003c/em>, but I do love this place. The Bay Area has lots of great places to eat, and more than a handful of stellar Italian restaurants, but I continue to choose Ideale over any of the others. There are many, many places that use the finest ingredients sourced from the finest producers, using the best practices available to bring the tail and snout to your table, and I continue to go to Ideale over and over again. While there’s no substitute for quality and technique, I feel that the sense of place a restaurant presents is always overlooked. Many places work hard to have a soul; to take you somewhere else than off the street you came in on, but very few pull it off.\u003c/p>\n\u003cp>Ideale is the only place I can go to that takes me out of the Bay Area, and into a noisy side street in Rome. This is not a place that presents an owner’s idea of what we all expect from an Italian restaurant. It’s a place run by Romans in a Roman style and, quite frankly, if you don’t understand it, that’s on you. This is how his nonna taught him to make it, and that’s how you’re going to get it!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s not a perfect restaurant, but short of fawning over the latest clever twist of raw fish in a sustainable hand-rolled savory cone, what place is? Ideale has a great idea of what it is, what it does well, and it presents it in a consistent manner. It’s run like things are run in Italy: It’s noisy, it’s small, it’s crowded, and it can be chaotic. Thru all that, the food tastes like food you’d eat in Trastevere, not on the corner of Columbus and Green. If I had one meal left in my life, it would begin with the Zucchine Tartufati. It’s a simple dish with only a few ingredients: raw zucchini strands tossed with white truffle oil and lemon juice and served on a slice of duxelles bruschetta. A few thin shavings of Parmigiano-Reggiano top of the dish. Just thinking of it brings a tear to my eye…\u003c/p>\n\u003cp>The grilled calamari over arugula is a great change from the common fried calamari. The char on the fish plays off the bitterness of the greens, and some EVOO smoothes out the harsh edges. The burrata is a perfect purse of fresh mozzarella surrounding the sweet cream and curds. Someone at our table looked up and said, “Ohhh, so THIS is what it’s supposed to taste like!” Not many things are better than rubbing some of the burrata across a slice of Ideale’s homemade bread. The bruschetta is fantastic. Anyone else think of toasting some mozzarella bread then spreading anchovy paste on top? I didn’t think so.\u003c/p>\n\u003cp>Now, onto my rant. Ever since first tasting spaghetti carbonara in Rome many years ago, I’ve tended to make a capital case when someone over here serves it the wrong way. Take note, developing Escoffiers, if you put cream into carbonara, it’s a variety of alfredo, not carbonara! This dish is done in the traditional manner: spaghetti, pancetta, oil, eggs, cheese, and black pepper. That’s it kids. Nothing else. And it is sublime. Ideale’s lasagna isn’t your “Baked for Three Hours with 6 Pounds of Cheese” variety. It’s subtle, simple, and floats off the plate.\u003c/p>\n\u003cp>The zuppa de pesce at Ideale is how every version of cioppino in SF wants to be. After all the pieces were eaten, sopping up with a half of baguette began. The wine list is stellar. I’m a big snob with definite ideas. Ideale’s list is unique in variety and selections. That it stocks a couple of Jermann wines makes it an instant favorite. I get a kick of seeing new wines on lists, and I guarantee you’ll find treats you’ve never seen before on this list.\u003c/p>\n\u003cp>Desserts are great. The tiramisu wowed everyone. I don’t have much of a sweet tooth, but did enjoy the rounds of limoncello a bunch. As always, Giuseppe was a great server. Attentive, prompt, always willing to offer a suggestion, and tolerant of my bad Italian. He’s the best!\u003c/p>\n\u003cp>Did I mention that I love this place?\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed Ristorante Ideale:\u003c/strong> Tuesday, July 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Ideale is a restaurant located in North Beach. So as we made the sojourn there after work, we were concerned about parking since there is not a lot of it in this neighborhood and area garages can be very pricey. We had the luck of the parking gods on our side and quickly found a spot on the corner where the restaurant was located. It should be noted that this is not a usual parking experience in North Beach. \u003c/p>\n\u003cp>When we arrived, the restaurant was pretty empty, so we were seated immediately and handed our menus. We asked our server for his opinion on the most popular items or signature dishes. “Everything is wonderful,” he responded as he proceeded to name half of the items on the menu. We decided to take it from there and just ordered family style so we could try as many dishes as possible.\u003c/p>\n\u003cp>We ordered our entire meal at one time, and the pacing of the meal was nice. Food kept flowing at a very comfortable pace, allowing us time to really enjoy one another’s company and fully enjoy our dishes without feeling rushed. For appetizers we had the insalata di cesare, which was fairly typical. The burrata was pretty good, especially when eaten with their great homemade bread. The calamari e rughetta was a little tough and an overall disappointment. Hands down, the best starter (and soon, we would learn, the best dish of our entire dinner) was the pizza al prosciutto. Everything worked about this dish – from the cracker-like crust, the right amount of sauce, cheese and the prosciutto. All the flavors and textures combined nicely to make this the highlight of our meal. \u003c/p>\n\u003cp>Next came our pastas. We ordered the Lasagna Serafina, which was really lacking seasoning, including salt. There simply wasn’t a nice balance of flavors to make it work. This theme, unfortunately, continued for all the rest of the pastas: the orecchietta alla pugliese, bucatini all’amatriciana and the spaghetti alla carbonara. Of all of the pastas, I most enjoyed the spaghetti alla carbonara, but mostly because I could taste the cheese.\u003c/p>\n\u003cp>We anxiously awaited our secondi with hopes that our entrees might match our great experience with the pizza. As we nibbled on the sole and lamb chop, everyone agreed that they were fine, but definitely nothing special and not anything we would return for.\u003c/p>\n\u003cp>To make sure we weren’t missing anything, we ended our meal by trying out the tiramisu. Again, we all agreed that it was nothing special. In fact, as tiramisu goes, it was a little lacking. \u003c/p>\n\u003cp>Overall, I thought that this was at best an average dining experience. The food was only ok (with the exception of the pizza, which was amazing). The service was lacking and the ambiance was simply fine. As mentioned earlier, parking can typically be difficult and expensive, and the neighborhood isn’t the most accessible by public transportation. Unfortunately, the prosciutto pizza is probably not enough to make me want to return, especially since there are so many other places in San Francisco which can deliver a higher quality experience overall, for the same price.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed Ristorante Ideale:\u003c/strong> Tuesday, July 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nIn preparing for our meal at Ideale, I checked out their website and noted the following:\n\u003cli>When viewing the menu, there is no indication that one had to click the corners to navigate through the pages.\u003c/li>\n\u003cli>On the info page, it states that one may make a reservation by calling the restaurant directly. There is no mention of the ability to use OpenTable; however, this is indicated on other pages of the website.\u003c/li>\n\u003cli>There is no mention of where one might find nearby parking. Fortunately, the availability of valet parking in front of Bocce Café is indicated on the restaurant’s page on OpenTable.\u003c/li>\n\u003c/ul>\n\u003cp>I was able to make a reservation on OpenTable for the date and time we desired. We drove from the East Bay into San Francisco, arriving earlier than anticipated (thankfully, the Giants were playing in Philadelphia), so we drove around North Beach looking for street parking. We knew that this was going to be a magical experience when a spot opened up a few steps away from the restaurant! We were immediately greeted by the hostess, and mentioned that we were a little early for our reservation. She said that that would be no problem, and escorted us to our table.\u003c/p>\n\u003cp>I loved the feel of the two-roomed restaurant: small, homey, and comfortable with a definite European feel. This ambiance was punctuated by overhearing small snippets of French and Italian conversations from fellow diners. We were soon greeted by our charming waiter, who had a lilting Italian accent. Since we were still looking over the menu, he asked that we take our time and to let him know when we were ready. I appreciated this casual (and very European) approach, and he was always right there if we needed anything. One of my dining companions suggested the calamari appetizer, which I agreed to without even seeing it on the menu. It was amazing! I assumed that it would be deep-fried, but it was instead grilled and accompanied by an arugula salad. It was extremely fresh and tender, and, being grilled, tasted more like meat than fish.\u003c/p>\n\u003cp>My friends ordered homemade pasta dishes and, knowing that I would get to sample both of them, I opted for the bistecca. It was simply cooked to a perfect medium-rare, and was very tender with a wonderful grilled flavor. The roasted potatoes were lovely, with a bit of a crunchy outside to them. The spinach was cooked perfectly and just how I like it, with olive oil and chunks of fresh garlic.\u003c/p>\n\u003cp>I had made a notation on my OpenTable reservation that we were (still!) celebrating my friend Ann’s birthday. Without having to be reminded, a lovely homemade tiramisu with a candle on top arrived at our table after we had finished our entrees.\u003c/p>\n\u003cp>I was very impressed that our waiter appeared to be serving the entire room of more than ten tables, assisted by a great bus person (our water glasses were refilled throughout our meal without having to ask) and a gracious and helpful hostess.\u003c/p>\n\u003cp>To sum it up: Great ingredients, most of them homemade, prepared simply and well.\u003cbr>\nThe website says that the name of the restaurant is “Ideale Restaurant,” and OpenTable lists it simply as “Ideale.” My credit card receipt showed “Ristorante Ideale,” while the charge came through on my credit card as “Ristorante Ideale Restaurant.” I personally think that the restaurant should go with “Ristorante Ideale” to emphasize its authentic Roman trattoria ambience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After dinner, we strolled through the North Beach neighborhood. Although several of the businesses have changed over the years, many still remain as a reminder of this area’s rich Italian heritage. And there was a flyer posted in the restaurant that Carol Doda had performed the previous weekend at a nearby club. Talk about history!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Rhea’s Market and Deli: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5521\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/cp606iPod.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/brian-cummings125x125.jpg\" alt=\"Brian Cummings\" title=\"Brian Cummings\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rhea’s Market and Deli\u003cbr>\n\u003cstrong>Reviewed Rhea’s Market and Deli:\u003c/strong> Thursday, June 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAbout a year ago while at work, someone asked if I had any suggestions on where to eat lunch. We have many favorites, but on this day we were searching for something new. I did a search for “sandwiches” and this is how I discovered Rhea’s Deli. I did some digging and found that while the name says “deli,” I was looking at photos of a liquor store. I was also looking at photos of some amazing sandwiches! I made a fateful choice that I was going to try this place, upper GI tract be dammed. \u003c/p>\n\u003cp>We all got the Korean steak sandwich, and we were all totally blown away. Marinated shredded rib-eye steak (with soy, honey, garlic, and honey), pickled onions and jalapenos, garlic aioli, lettuce, and a slice of cheddar cheese. The result is a tangy, sweet, spicy sandwich that is really tied together with the cheddar cheese, which sounds like it shouldn’t really work on the sandwich, but, in fact, is a vital component. This sandwich puts to use all of the senses. It is without a doubt one of the best sandwiches around and only rivaled by another of Rhea’s sandwiches: the Van Ness sandwich. This sandwich is breaded and fried chicken, bacon, melted pepper jack with a homemade kimchi-type slaw, pickles, chili sauce, bbq sauce, roasted red peppers, and garlic aioli. On paper it sounds strange and perhaps wrong, but the end result is something that is unlike anything I have had before. As with the Korean steak sandwich, the Van Ness gives you tangy and spicy and sweet, but it is also quite crunchy. There is not enough space to describe how good they are. \u003c/p>\n\u003cp>One note I would make, because for some it can be a drawback, is that the spiciness of the sandwich can fluctuate. I really like spicy food, so I haven’t had a problem, but I have had people order the sandwich “medium” and get what they believed to be a very spicy sandwich. Just something to bear in mind. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other sandwiches include: \u003c/p>\n\u003cp>The Pork Katsu: fried pork loin coated with breadcrumbs and served with slaw, pickled onions and jalapenos, aioli, and a tangy sauce that is slightly sweet. It is a great sandwich.\u003c/p>\n\u003cp>The 18th Street: Buffalo chicken, with Munster cheese, bacon, arugula, red onions, tomatoes, Rhea’s pickles, and chipotle aioli. You can have this sandwich hot or cold, the sauce has a great kick to it, and it is also a quite refreshing sandwich. \u003c/p>\n\u003cp>Rhea’s uses really amazing ingredients. The bread is Acme, the kimchi is homemade, the aioli is homemade, the meats are Boar’s Head brand, the cheese selection is very artisanal, and the produce is always fresh. This place really takes what it does seriously and you get a sense of that with every bite. \u003c/p>\n\u003cp>The staff is friendly. George, who runs the counter during the day, is really funny and obviously really loves the popularity that Rhea’s is enjoying. The service is good (it can be a bit of a wait during the lunch rush), the seating is limited, and you are fully aware at all times that you are standing in a liquor store. That is, until you start eating the sandwiches and then you don’t really care where you are. \u003c/p>\n\u003cp>Friends and co-workers have tried the other sandwiches and give them very good marks. (I hear the vegetarian chicken sandwich is very good for any vegetarians out there.) My problem is that I can’t go there and not get one of the sandwiches I listed above. To leave the place without one of those sandwiches in my hand feels wrong, I don’t care if the other sandwiches I try are amazing, I need to have a Korean Steak or a Van Ness. I have gotten so hung up on this that I will force a co-worker to get the Korean Steak while I get the Van Ness and then I FORCE them to share with me. I don’t have this experience at any other restaurants. Generally, I love to work my way through a menu, sampling all the items over time. But not with Rhea’s. I tried to broaden my horizons and in the end displayed no personal growth. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/beth-graver125x125.jpg\" alt=\"Beth Graver\" title=\"Beth Graver\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airline Pilot\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> the girl and the fig\u003cbr>\n\u003cstrong>Reviewed Rhea’s Market and Deli:\u003c/strong> Wednesday, June 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe were a little surprised when we arrived at this deli because we were expecting a little more than a sandwich shop inside of a mini-mart; however, the food was not disappointing! We were very fortunate to have pre-read the menu online, because there had just been a delivery of wine and beer just prior to our arrival, and the cases were almost completely blocking their menu. \u003c/p>\n\u003cp>After ordering, we went to sit down. There were seven of us: two moms and five kids. However, there was only window seating for five. There was a very nice man (the owner?) who was nice enough to bring us out a wooden bench for additional — he said, “mom” — seating. We came at a good time during the day, because after we ordered it started to get busy, and there was even a customer who was told he would have to wait up to 30 minutes for his order. There was no bathroom in the deli, so we had to walk across the street and use an Irish bar’s bathroom, which they said they had arrangements with. We did not get all of our sandwiches at the same time. It’s a deli, but the same man who brought us the bench delivered our sandwiches to us when they came out.\u003c/p>\n\u003cp>The kimchee that we bought was tasty. A lot of time went into making it. It had a good spice level — not too hot, not too mild. Eight dollars was a tad expensive for this jar, but they give $2 back when you return the jar. However, this is only helpful if you are local. Overall it was tasty, because of the sharp flavors. \u003c/p>\n\u003cp>Everyone agreed that the bread (they use Acme bakery) was extremely fresh and was simply incredible. The Valencia Street sandwich (Boar’s Head turkey, havarti, avocado, baby arugula, Champagne vinegar-pickled red onions, pickles, tomatoes, garlic aioli, and country Dijon mustard) had a great combo of flavors, however there was a tad too much mayonnaise (aioli). The turkey was extremely moist, and there was a perfect amount of meat-to-condiment ratio. We ordered this sandwich warm, and I would highly recommend doing this instead of eating it cold. We also go the Chicken Katsu Sandwich: lightly fried chicken rolled in Panko on an Acme organic roll with Rhea’s coleslaw, house-pickled red onions and jalapeños, spicy aioli, and a tangy katsu sauce. The sauces were perfect, and the coleslaw was incredible. The chicken was cooked perfect, and all the flavors married nicely. The Korean steak sandwich with marinated rib-eye in soy sauce, garlic, ginger, honey and spices and served on an Acme organic roll with a choice of cheese, chili garlic sauce, house-pickled red onions and jalapeños, grilled onions, fresh red onions, iceberg lettuce, and garlic aioli was very rich. It was one of the best sandwiches I have ever tasted. It was spicy, juicy and flavorful — enough to keep you going all day. The salami sandwich was on the best Dutch crunch roll ever, though it was not quite spicy enough. \u003c/p>\n\u003cp>All in all, we would definitely go back if in the city for a quick lunch! I would not drive an hour and 45 minutes to go, but can’t say I would drive that far for much.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/gary-cabano125x125.jpg\" alt=\"Gary Cabano\" title=\"Gary Cabano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hairstylist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sauce\u003cbr>\n\u003cstrong>Reviewed Rhea’s Market and Deli:\u003c/strong> Sunday, June 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBorn and raised in the city, I hadn’t known of Rhea’s — what a surprise!\u003c/p>\n\u003cp>We decided to have a late lunch on a Sunday afternoon with friends. We drove to the Mission District and found parking about 1 1/2 blocks from the store located at 19th and Valencia Streets. This is a busy part of town. It’s filled with shops and restaurants and very alive with all kinds of people.\u003c/p>\n\u003cp>We arrived about 3:30 and got lucky, in the fact that it wasn’t busy. We took our time looking at the selections. The young staff was very friendly and helpful in assisting us. This place is all about their great sandwiches. They sell “street food” sandwiches that are named after streets in the area (nice idea). They also sell signature sandwiches. Unfortunately the signature sandwiches were all sold out from a busy lunch earlier. (No problem, good excuse to make another visit.)\u003c/p>\n\u003cp>We chose four different “street food” selections. We weren’t disappointed. All four were fantastic. I had pepper turkey, havarti, and bacon toasted on a Dutch Crunch Roll with avocado, baby arugula, red onions, jalapenos, pickles, tomatoes, and Dijon mustard. This was one of the best sandwiches I’ve had in a really long time. It was perfectly put together where you could taste every ingredient.\u003c/p>\n\u003cp>My wife ordered the 19th Street, which had Boar’s Head roast beef, Vermont cheddar, pepper jack, avocado, Champagne vinegar-pickled jalapenos, and arugula on a toasted organic Acme sweet roll. (Also excellent!) The store is very well stocked with beverages of all kinds and lots of chips.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Grab a stool at the window for some great people watching. Don’t forget to check it out. Well worth it! Loved it!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Rhea’s Market and Deli: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5521\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/cp606iPod.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/brian-cummings125x125.jpg\" alt=\"Brian Cummings\" title=\"Brian Cummings\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rhea’s Market and Deli\u003cbr>\n\u003cstrong>Reviewed Rhea’s Market and Deli:\u003c/strong> Thursday, June 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAbout a year ago while at work, someone asked if I had any suggestions on where to eat lunch. We have many favorites, but on this day we were searching for something new. I did a search for “sandwiches” and this is how I discovered Rhea’s Deli. I did some digging and found that while the name says “deli,” I was looking at photos of a liquor store. I was also looking at photos of some amazing sandwiches! I made a fateful choice that I was going to try this place, upper GI tract be dammed. \u003c/p>\n\u003cp>We all got the Korean steak sandwich, and we were all totally blown away. Marinated shredded rib-eye steak (with soy, honey, garlic, and honey), pickled onions and jalapenos, garlic aioli, lettuce, and a slice of cheddar cheese. The result is a tangy, sweet, spicy sandwich that is really tied together with the cheddar cheese, which sounds like it shouldn’t really work on the sandwich, but, in fact, is a vital component. This sandwich puts to use all of the senses. It is without a doubt one of the best sandwiches around and only rivaled by another of Rhea’s sandwiches: the Van Ness sandwich. This sandwich is breaded and fried chicken, bacon, melted pepper jack with a homemade kimchi-type slaw, pickles, chili sauce, bbq sauce, roasted red peppers, and garlic aioli. On paper it sounds strange and perhaps wrong, but the end result is something that is unlike anything I have had before. As with the Korean steak sandwich, the Van Ness gives you tangy and spicy and sweet, but it is also quite crunchy. There is not enough space to describe how good they are. \u003c/p>\n\u003cp>One note I would make, because for some it can be a drawback, is that the spiciness of the sandwich can fluctuate. I really like spicy food, so I haven’t had a problem, but I have had people order the sandwich “medium” and get what they believed to be a very spicy sandwich. Just something to bear in mind. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other sandwiches include: \u003c/p>\n\u003cp>The Pork Katsu: fried pork loin coated with breadcrumbs and served with slaw, pickled onions and jalapenos, aioli, and a tangy sauce that is slightly sweet. It is a great sandwich.\u003c/p>\n\u003cp>The 18th Street: Buffalo chicken, with Munster cheese, bacon, arugula, red onions, tomatoes, Rhea’s pickles, and chipotle aioli. You can have this sandwich hot or cold, the sauce has a great kick to it, and it is also a quite refreshing sandwich. \u003c/p>\n\u003cp>Rhea’s uses really amazing ingredients. The bread is Acme, the kimchi is homemade, the aioli is homemade, the meats are Boar’s Head brand, the cheese selection is very artisanal, and the produce is always fresh. This place really takes what it does seriously and you get a sense of that with every bite. \u003c/p>\n\u003cp>The staff is friendly. George, who runs the counter during the day, is really funny and obviously really loves the popularity that Rhea’s is enjoying. The service is good (it can be a bit of a wait during the lunch rush), the seating is limited, and you are fully aware at all times that you are standing in a liquor store. That is, until you start eating the sandwiches and then you don’t really care where you are. \u003c/p>\n\u003cp>Friends and co-workers have tried the other sandwiches and give them very good marks. (I hear the vegetarian chicken sandwich is very good for any vegetarians out there.) My problem is that I can’t go there and not get one of the sandwiches I listed above. To leave the place without one of those sandwiches in my hand feels wrong, I don’t care if the other sandwiches I try are amazing, I need to have a Korean Steak or a Van Ness. I have gotten so hung up on this that I will force a co-worker to get the Korean Steak while I get the Van Ness and then I FORCE them to share with me. I don’t have this experience at any other restaurants. Generally, I love to work my way through a menu, sampling all the items over time. But not with Rhea’s. I tried to broaden my horizons and in the end displayed no personal growth. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/beth-graver125x125.jpg\" alt=\"Beth Graver\" title=\"Beth Graver\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airline Pilot\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> the girl and the fig\u003cbr>\n\u003cstrong>Reviewed Rhea’s Market and Deli:\u003c/strong> Wednesday, June 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe were a little surprised when we arrived at this deli because we were expecting a little more than a sandwich shop inside of a mini-mart; however, the food was not disappointing! We were very fortunate to have pre-read the menu online, because there had just been a delivery of wine and beer just prior to our arrival, and the cases were almost completely blocking their menu. \u003c/p>\n\u003cp>After ordering, we went to sit down. There were seven of us: two moms and five kids. However, there was only window seating for five. There was a very nice man (the owner?) who was nice enough to bring us out a wooden bench for additional — he said, “mom” — seating. We came at a good time during the day, because after we ordered it started to get busy, and there was even a customer who was told he would have to wait up to 30 minutes for his order. There was no bathroom in the deli, so we had to walk across the street and use an Irish bar’s bathroom, which they said they had arrangements with. We did not get all of our sandwiches at the same time. It’s a deli, but the same man who brought us the bench delivered our sandwiches to us when they came out.\u003c/p>\n\u003cp>The kimchee that we bought was tasty. A lot of time went into making it. It had a good spice level — not too hot, not too mild. Eight dollars was a tad expensive for this jar, but they give $2 back when you return the jar. However, this is only helpful if you are local. Overall it was tasty, because of the sharp flavors. \u003c/p>\n\u003cp>Everyone agreed that the bread (they use Acme bakery) was extremely fresh and was simply incredible. The Valencia Street sandwich (Boar’s Head turkey, havarti, avocado, baby arugula, Champagne vinegar-pickled red onions, pickles, tomatoes, garlic aioli, and country Dijon mustard) had a great combo of flavors, however there was a tad too much mayonnaise (aioli). The turkey was extremely moist, and there was a perfect amount of meat-to-condiment ratio. We ordered this sandwich warm, and I would highly recommend doing this instead of eating it cold. We also go the Chicken Katsu Sandwich: lightly fried chicken rolled in Panko on an Acme organic roll with Rhea’s coleslaw, house-pickled red onions and jalapeños, spicy aioli, and a tangy katsu sauce. The sauces were perfect, and the coleslaw was incredible. The chicken was cooked perfect, and all the flavors married nicely. The Korean steak sandwich with marinated rib-eye in soy sauce, garlic, ginger, honey and spices and served on an Acme organic roll with a choice of cheese, chili garlic sauce, house-pickled red onions and jalapeños, grilled onions, fresh red onions, iceberg lettuce, and garlic aioli was very rich. It was one of the best sandwiches I have ever tasted. It was spicy, juicy and flavorful — enough to keep you going all day. The salami sandwich was on the best Dutch crunch roll ever, though it was not quite spicy enough. \u003c/p>\n\u003cp>All in all, we would definitely go back if in the city for a quick lunch! I would not drive an hour and 45 minutes to go, but can’t say I would drive that far for much.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/gary-cabano125x125.jpg\" alt=\"Gary Cabano\" title=\"Gary Cabano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hairstylist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sauce\u003cbr>\n\u003cstrong>Reviewed Rhea’s Market and Deli:\u003c/strong> Sunday, June 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBorn and raised in the city, I hadn’t known of Rhea’s — what a surprise!\u003c/p>\n\u003cp>We decided to have a late lunch on a Sunday afternoon with friends. We drove to the Mission District and found parking about 1 1/2 blocks from the store located at 19th and Valencia Streets. This is a busy part of town. It’s filled with shops and restaurants and very alive with all kinds of people.\u003c/p>\n\u003cp>We arrived about 3:30 and got lucky, in the fact that it wasn’t busy. We took our time looking at the selections. The young staff was very friendly and helpful in assisting us. This place is all about their great sandwiches. They sell “street food” sandwiches that are named after streets in the area (nice idea). They also sell signature sandwiches. Unfortunately the signature sandwiches were all sold out from a busy lunch earlier. (No problem, good excuse to make another visit.)\u003c/p>\n\u003cp>We chose four different “street food” selections. We weren’t disappointed. All four were fantastic. I had pepper turkey, havarti, and bacon toasted on a Dutch Crunch Roll with avocado, baby arugula, red onions, jalapenos, pickles, tomatoes, and Dijon mustard. This was one of the best sandwiches I’ve had in a really long time. It was perfectly put together where you could taste every ingredient.\u003c/p>\n\u003cp>My wife ordered the 19th Street, which had Boar’s Head roast beef, Vermont cheddar, pepper jack, avocado, Champagne vinegar-pickled jalapenos, and arugula on a toasted organic Acme sweet roll. (Also excellent!) The store is very well stocked with beverages of all kinds and lots of chips.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Grab a stool at the window for some great people watching. Don’t forget to check it out. Well worth it! Loved it!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sauce: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5517\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/cp606iPod.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/gary-cabano125x125.jpg\" alt=\"Gary Cabano\" title=\"Gary Cabano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hairstylist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sauce\u003cbr>\n\u003cstrong>Reviewed Sauce:\u003c/strong> Saturday, June 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe first time we ate at Sauce was on New Year’s Eve about five years ago. We normally don’t dine out on this evening, but we were going to see the play “Jersey Boys.” I wanted to find a restaurant that served late night dinners. We found Sauce in the Zagat Guide, and it sounded good so we tried it. From the time we arrived (10:10pm) until we left about 1:00am, we had a wonderful evening. \u003c/p>\n\u003cp>Sauce is a place to eat seven days a week anytime from 5:00pm to 12:00pm. We love going after a play or after seeing some live music. The people at Sauce are like friends I’ve known forever. They are warm and friendly, and Chef Ben prepares new American food with lots of thought and passion. My wife and I often order from their “social plates” and share our dishes. We love their portobello mushroom fries with Fat Boy Ranch dipping sauce. Never had them anywhere else, no need; Sauce’s are the best. Another dish we really enjoy are the Dungeness crab cakes with caper aioli. Buttered breadcrumbs make them crispy on the outside with crab and scallop mousse inside.\u003c/p>\n\u003cp>Two of the salads we really love are the Brussels sprouts salad with crunchy Bacon Brittle, chili-dusted sesame seeds, and drizzled with extra virgin olive oil and lemon juice (fantastic) and the Sweet Gem Lettuce steak wraps with feta cheese, red onion, and a Kalamata olive and tomato-oregano dressing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you order an entrée, try the fried chicken with truffled mushrooms, green beans, whipped potatoes, and pan gravy. It was so moist and tender with gravy and slightly crunchy greens. (Perfect combo)\u003c/p>\n\u003cp>When you go, don’t miss the desserts. If you go with friends, try the dessert sampler with homemade doughnuts with vanilla-bourbon dipping sauce, homemade ice cream, and peanut butter and jelly chiffon cake triangles. Need I say more?\u003c/p>\n\u003cp>Sauce is good bang for your buck with delicious food that you’re familiar with and a great staff of people that take good care of you.\u003c/p>\n\u003cp>Thank you Ben and staff for all the great food and good times.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-cummings125x125.jpg\" alt=\"Brian Cummings\" title=\"Brian Cummings\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rhea’s Market and Deli\u003cbr>\n\u003cstrong>Reviewed Sauce:\u003c/strong> Friday, June 17, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant has a fairly nondescript interior design with a good bar. Bourbon (a favorite of mine) features prominently. I started with the Rock and Rye. It was Bulleit bourbon and lemon rock candy. It was very sweet, but good. It certainly gets points for its degenerate novelty, candy and bourbon? Okay, sure. Of the appetizers, we had the sliders that were made from Italian sausage and had mozzarella and a blue cheese dressing. The meat in the slider was very rare, basically raw, which alarmed some of our diners, but the taste was quite good, with the blue cheese dressing being the most prominent flavor. The sliders were served with crispy fried shallots, which everyone enjoyed. Next, we had the mac and cheese, which I was expecting to be very dense and very rich. It was actually not too rich or salty and was really tasty; the cheeses were very balanced, and it had a nice crust. The menu says it is “baked” mac and cheese, though it certainly tasted as though it was boiled then placed under a broiler for a couple of minutes. We also tried the poutine, which, while having melted cheese instead of actual cheese curds, was nonetheless very flavorful and again less dense and rich than one would expect from a dish with potatoes, cheese, and gravy. For salads, we tried the Brussels sprout salad with bacon and vinaigrette. This salad was let down by the fact that the dressing was too bland, it needed another ingredient to add some extra depth, it was too one note. The beet salad was great, but it’s pretty hard to screw up fried goat cheese and beets.\u003c/p>\n\u003cp>For entrees I had short ribs and I thought they were very good. The meat was very flavorful, and the carrots and Yukon potatoes were cooked perfectly. The sauce of red wine pan gravy was well balanced. I really enjoyed my entrée, but once I tried the Parma prosciutto-wrapped butterfish, I had remorse for not getting that one. The fish was really well cooked and remained very juicy, and the Parma prosciutto was crispy and excellent. I also really liked how the risotto accompanied it. It had a nice mix of herbs and was very flavorful and also not too dense. I thought the gnocchi was just OK, and the salmon with spinach was good, not great. \u003c/p>\n\u003cp>For dessert, we had a Bing cherry and berry cobbler that was on special and sounded quite good. When it arrived, it was quite a letdown. One tends to expect cobblers to be vibrant and fresh looking. This particular cobbler was slightly grey and not very tasty. We all were pleasantly surprised by the PB&J dessert. It didn’t excite anyone on the page (a familiar theme, actually), but we all really quite happy with it, and it was much different from we thought it would be (also a familiar theme). I loved that the sponge cake was seared, it offered a great flavor. The whole dish was very playful, and all the components worked well together. \u003c/p>\n\u003cp>The portions were very generous and therefore the meal was of good value. The service was very friendly and offered advice (though we didn’t take much of it come to think of it).\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/beth-graver125x125.jpg\" alt=\"Beth Graver\" title=\"Beth Graver\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airline Pilot\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> the girl and the fig\u003cbr>\n\u003cstrong>Reviewed Sauce:\u003c/strong> Tuesday, June 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI took my family to this restaurant — my husband, father-in-law, and two teenagers (13 and 15-years-old) — so we could sample a wide variety of their cuisine. We walked in to the restaurant, and on the right there was a dark wood, friendly neighborhood bar, and on the left was a little bright area with white tablecloths and table settings. The host took us to the back room to sit us down. It was dark with red velvet accents, and we were the first ones to be seated back there. Our waitress, Nicole, was very friendly and welcoming.\u003c/p>\n\u003cp>The barbeque chicken slider appetizers were just average. They were a little too saucy and “bready” and were supposed to contain smoked mozzarella cheese. However, after eating them, no one in the party could say that they remembered tasting it. However, the appetizer only included four, but the server included five because of the size of our party. The tater tots with bacon and cheese fondue were whipped potatoes, cremini mushrooms, white truffle oil, and a smoked Gouda and bacon cheese sauce. These were simple, yet amazing. The potatoes had a lovely fluffy texture with a crisp crust. The sauce made the appetizer, and tied it all together. My daughter finished this sauce off with a spoon even after the potatoes were gone. I might have even stuck my finger in myself. \u003c/p>\n\u003cp>The carpaccio was not what I was expecting; it was sliced a bit thick for my expectations. I was anticipating more of the smoked sea salt flavor; the small bit of caper on the top was the major source of salt in the dish. Nevertheless, I did enjoy this appetizer, it was just different. The crispy shallot rings were a bit pasty and not as crispy or seasoned as I would have hoped they would be. The tuna cups were a well-balanced mix of fresh flavors, and the hot sauce had a nice bite that really wrapped up the dish. The steak wraps had a decent flavor. The steak was well cooked and well proportioned. I was not impressed with the choice of feta; it was on the dry side.\u003c/p>\n\u003cp>We were disappointed with the fried chicken. It tasted baked, not fried. However, it was cooked well and not dried out, which can be difficult with a thick cut of chicken. The gravy was also not impressive. My husband said that it reminded him of gravy out of the grocery store jar. The Pot Roast was “killer!” Normally, I am not the biggest fan of pot roast, however, it was braised well, was crispy on the outside, and had a juicy sauce that was not gelatinous. The butterfish was overpowered by the salt flavor of the prosciutto, but was a flavorless fish without it. I could not taste the basil. I appreciated the herb risotto but it was a tad overcooked. The arugula salad was tasty, and the dressing was excellent. I am a bit critical of arugula because of fresh garden arugula I have had recently that was much better. The salmon had a really nice crust; it was juicy and cooked very well. The gnocchi was extremely overcooked and had the texture of “toothpaste,” according to my son. The flavors of the sauce did not come together well at all. My daughter said that the frozen gnocchi from Trader Joe’s is much better. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We couldn’t decide on which dessert to order, so the waitress brought us a complimentary extra dessert so we could taste all of them! The fried doughnuts were amazing and came with a beautiful vanilla bourbon sauce that my daughter ate with a spoon as well. The mini s’mores were Ghirardelli all the way! They were perfectly toasted with a crisp graham cracker crust that, when you broke into it, oozed melted chocolate from inside. The bon-bons read better on the menu than they actually tasted. They tasted like a bland frozen cookie sandwich. The restaurant was wonderful for a local restaurant to come to for some favorite dishes that they do very well, but I would not drive from Sonoma to try again. If I did, I would get a G&T and tater tots! (Or a beer from their fine beer list…might go better with the tots!) \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Gary:\u003c/strong> \"We love their portobello mushroom fries with Fat Boy Ranch dipping sauce.\"\r\n\u003cstrong>Brian:\u003c/strong> \"The portions were very generous and therefore the meal was of good value. The service was very friendly and offered advice.\"\r\n\u003cstrong>Beth:\u003c/strong> \"The Pot Roast was “killer!” Normally, I am not the biggest fan of pot roast, however, it was braised well, was crispy on the outside, and had a juicy sauce that was not gelatinous.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sauce: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5517\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/cp606iPod.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/gary-cabano125x125.jpg\" alt=\"Gary Cabano\" title=\"Gary Cabano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hairstylist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sauce\u003cbr>\n\u003cstrong>Reviewed Sauce:\u003c/strong> Saturday, June 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe first time we ate at Sauce was on New Year’s Eve about five years ago. We normally don’t dine out on this evening, but we were going to see the play “Jersey Boys.” I wanted to find a restaurant that served late night dinners. We found Sauce in the Zagat Guide, and it sounded good so we tried it. From the time we arrived (10:10pm) until we left about 1:00am, we had a wonderful evening. \u003c/p>\n\u003cp>Sauce is a place to eat seven days a week anytime from 5:00pm to 12:00pm. We love going after a play or after seeing some live music. The people at Sauce are like friends I’ve known forever. They are warm and friendly, and Chef Ben prepares new American food with lots of thought and passion. My wife and I often order from their “social plates” and share our dishes. We love their portobello mushroom fries with Fat Boy Ranch dipping sauce. Never had them anywhere else, no need; Sauce’s are the best. Another dish we really enjoy are the Dungeness crab cakes with caper aioli. Buttered breadcrumbs make them crispy on the outside with crab and scallop mousse inside.\u003c/p>\n\u003cp>Two of the salads we really love are the Brussels sprouts salad with crunchy Bacon Brittle, chili-dusted sesame seeds, and drizzled with extra virgin olive oil and lemon juice (fantastic) and the Sweet Gem Lettuce steak wraps with feta cheese, red onion, and a Kalamata olive and tomato-oregano dressing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you order an entrée, try the fried chicken with truffled mushrooms, green beans, whipped potatoes, and pan gravy. It was so moist and tender with gravy and slightly crunchy greens. (Perfect combo)\u003c/p>\n\u003cp>When you go, don’t miss the desserts. If you go with friends, try the dessert sampler with homemade doughnuts with vanilla-bourbon dipping sauce, homemade ice cream, and peanut butter and jelly chiffon cake triangles. Need I say more?\u003c/p>\n\u003cp>Sauce is good bang for your buck with delicious food that you’re familiar with and a great staff of people that take good care of you.\u003c/p>\n\u003cp>Thank you Ben and staff for all the great food and good times.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-cummings125x125.jpg\" alt=\"Brian Cummings\" title=\"Brian Cummings\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rhea’s Market and Deli\u003cbr>\n\u003cstrong>Reviewed Sauce:\u003c/strong> Friday, June 17, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant has a fairly nondescript interior design with a good bar. Bourbon (a favorite of mine) features prominently. I started with the Rock and Rye. It was Bulleit bourbon and lemon rock candy. It was very sweet, but good. It certainly gets points for its degenerate novelty, candy and bourbon? Okay, sure. Of the appetizers, we had the sliders that were made from Italian sausage and had mozzarella and a blue cheese dressing. The meat in the slider was very rare, basically raw, which alarmed some of our diners, but the taste was quite good, with the blue cheese dressing being the most prominent flavor. The sliders were served with crispy fried shallots, which everyone enjoyed. Next, we had the mac and cheese, which I was expecting to be very dense and very rich. It was actually not too rich or salty and was really tasty; the cheeses were very balanced, and it had a nice crust. The menu says it is “baked” mac and cheese, though it certainly tasted as though it was boiled then placed under a broiler for a couple of minutes. We also tried the poutine, which, while having melted cheese instead of actual cheese curds, was nonetheless very flavorful and again less dense and rich than one would expect from a dish with potatoes, cheese, and gravy. For salads, we tried the Brussels sprout salad with bacon and vinaigrette. This salad was let down by the fact that the dressing was too bland, it needed another ingredient to add some extra depth, it was too one note. The beet salad was great, but it’s pretty hard to screw up fried goat cheese and beets.\u003c/p>\n\u003cp>For entrees I had short ribs and I thought they were very good. The meat was very flavorful, and the carrots and Yukon potatoes were cooked perfectly. The sauce of red wine pan gravy was well balanced. I really enjoyed my entrée, but once I tried the Parma prosciutto-wrapped butterfish, I had remorse for not getting that one. The fish was really well cooked and remained very juicy, and the Parma prosciutto was crispy and excellent. I also really liked how the risotto accompanied it. It had a nice mix of herbs and was very flavorful and also not too dense. I thought the gnocchi was just OK, and the salmon with spinach was good, not great. \u003c/p>\n\u003cp>For dessert, we had a Bing cherry and berry cobbler that was on special and sounded quite good. When it arrived, it was quite a letdown. One tends to expect cobblers to be vibrant and fresh looking. This particular cobbler was slightly grey and not very tasty. We all were pleasantly surprised by the PB&J dessert. It didn’t excite anyone on the page (a familiar theme, actually), but we all really quite happy with it, and it was much different from we thought it would be (also a familiar theme). I loved that the sponge cake was seared, it offered a great flavor. The whole dish was very playful, and all the components worked well together. \u003c/p>\n\u003cp>The portions were very generous and therefore the meal was of good value. The service was very friendly and offered advice (though we didn’t take much of it come to think of it).\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/beth-graver125x125.jpg\" alt=\"Beth Graver\" title=\"Beth Graver\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airline Pilot\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> the girl and the fig\u003cbr>\n\u003cstrong>Reviewed Sauce:\u003c/strong> Tuesday, June 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI took my family to this restaurant — my husband, father-in-law, and two teenagers (13 and 15-years-old) — so we could sample a wide variety of their cuisine. We walked in to the restaurant, and on the right there was a dark wood, friendly neighborhood bar, and on the left was a little bright area with white tablecloths and table settings. The host took us to the back room to sit us down. It was dark with red velvet accents, and we were the first ones to be seated back there. Our waitress, Nicole, was very friendly and welcoming.\u003c/p>\n\u003cp>The barbeque chicken slider appetizers were just average. They were a little too saucy and “bready” and were supposed to contain smoked mozzarella cheese. However, after eating them, no one in the party could say that they remembered tasting it. However, the appetizer only included four, but the server included five because of the size of our party. The tater tots with bacon and cheese fondue were whipped potatoes, cremini mushrooms, white truffle oil, and a smoked Gouda and bacon cheese sauce. These were simple, yet amazing. The potatoes had a lovely fluffy texture with a crisp crust. The sauce made the appetizer, and tied it all together. My daughter finished this sauce off with a spoon even after the potatoes were gone. I might have even stuck my finger in myself. \u003c/p>\n\u003cp>The carpaccio was not what I was expecting; it was sliced a bit thick for my expectations. I was anticipating more of the smoked sea salt flavor; the small bit of caper on the top was the major source of salt in the dish. Nevertheless, I did enjoy this appetizer, it was just different. The crispy shallot rings were a bit pasty and not as crispy or seasoned as I would have hoped they would be. The tuna cups were a well-balanced mix of fresh flavors, and the hot sauce had a nice bite that really wrapped up the dish. The steak wraps had a decent flavor. The steak was well cooked and well proportioned. I was not impressed with the choice of feta; it was on the dry side.\u003c/p>\n\u003cp>We were disappointed with the fried chicken. It tasted baked, not fried. However, it was cooked well and not dried out, which can be difficult with a thick cut of chicken. The gravy was also not impressive. My husband said that it reminded him of gravy out of the grocery store jar. The Pot Roast was “killer!” Normally, I am not the biggest fan of pot roast, however, it was braised well, was crispy on the outside, and had a juicy sauce that was not gelatinous. The butterfish was overpowered by the salt flavor of the prosciutto, but was a flavorless fish without it. I could not taste the basil. I appreciated the herb risotto but it was a tad overcooked. The arugula salad was tasty, and the dressing was excellent. I am a bit critical of arugula because of fresh garden arugula I have had recently that was much better. The salmon had a really nice crust; it was juicy and cooked very well. The gnocchi was extremely overcooked and had the texture of “toothpaste,” according to my son. The flavors of the sauce did not come together well at all. My daughter said that the frozen gnocchi from Trader Joe’s is much better. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We couldn’t decide on which dessert to order, so the waitress brought us a complimentary extra dessert so we could taste all of them! The fried doughnuts were amazing and came with a beautiful vanilla bourbon sauce that my daughter ate with a spoon as well. The mini s’mores were Ghirardelli all the way! They were perfectly toasted with a crisp graham cracker crust that, when you broke into it, oozed melted chocolate from inside. The bon-bons read better on the menu than they actually tasted. They tasted like a bland frozen cookie sandwich. The restaurant was wonderful for a local restaurant to come to for some favorite dishes that they do very well, but I would not drive from Sonoma to try again. If I did, I would get a G&T and tater tots! (Or a beer from their fine beer list…might go better with the tots!) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>the girl & the fig: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5511\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/cp606iPod.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/beth-graver125x125.jpg\" alt=\"Beth Graver\" title=\"Beth Graver\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airline Pilot\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> the girl and the fig\u003cbr>\n\u003cstrong>Reviewed the girl and the fig:\u003c/strong> Monday, June 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant was where my husband and I had our first “real” date, so it is not only special due to that, but we go there often and bring all of our guests here. It is classic Sonoma and is perfect to end a day of wine tasting. I have to be honest, the same week we went to dinner at this restaurant, I also had lunch there later in the week, and my husband and I stopped in for appetizers the week prior…for the show, of course. \u003c/p>\n\u003cp>We walked in at 6:00 for our reservation, and they could not find it. It was very crowded and people were waiting at the bar and in seats behind us. They finally found it, but it was for two days later!! They asked us if we minded sitting at the bar, so they could try to accommodate us. I do not think we had even completely sat down when they grabbed us to take us to our table. Chewy and Amy were the Hosts; they did a fabulous job. \u003c/p>\n\u003cp>Our waitress, Amanda, took care of us right away. My husband had a Junipero (small batch gin made from the Anchor Steam brewing company) Gin martini up with an olive, which he says are “the best martinis in town.” I usually order a lavender mojito, which is one of the signature drinks and delicious, but decided on my old standard, a Crown Royal and diet Coke, and the cocktail was very good. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We decided to try some new items on the menu, as we visit this restaurant often. We started with the heirloom radishes. We are a bit spoiled, as we grow our own radishes and eat them right out of the garden. These were different and didn’t have the same spiciness but the anchovy butter with grey sea salt was a delicious accompaniment and it all went very well together.\u003c/p>\n\u003cp>The fig and arugula salad was next, on old favorite that did not disappoint. We were going to split it, so they very nicely split it on two plates before they brought it out to us. The arugula, as always, was very tasty and fresh, topped with a creamy Laura Chenel goat cheese, toasted pecans, pancetta that they make in-house, and fig and port vinaigrette. Yum!\u003c/p>\n\u003cp>For our entrée, I had the seared halibut. It was cooked more than seared and still delicious. It was pan-seared with salt and pepper and olive oil and had a very thin crust; delicious. It was accompanied by a parsley spätzle that had a wild mushroom cream truffle sauce. The tastes were perfect together and soothed my palate. My husband had the top round lamb, which was seasoned perfectly and was a leaner cut than he was expecting. It was not gamey at all. The white bean puree had a nice flavor, a very nice texture, and the fava beans were cooked perfectly. The lavender truffle au jus accompanied the lamb very well. The flavors all married nicely.\u003c/p>\n\u003cp>Now for dessert! The lavender crème brûlée is a favorite of mine and has the perfect crust and hint of lavender, it is served with a mint leaf that I almost wish I could cut up and eat with the creamy concoction. I had a tawny port to accompany it, one that our waitress, Amanda recommended. It was less expensive than the Five Grapes tawny I was going to order, and I was very impressed. I was in heaven as I completed my dining experience. My husband had the chocolate caramel torte with sea salt and brown butter ice cream. The salt blended into the caramel, which just flows out when you cut into it, and the dark rich chocolate flavors it perfectly. It just melts in your mouth. The syrah port complemented the chocolate flavors perfectly just as the tawny did for my crème brûlée. Delightful!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/gary-cabano125x125.jpg\" alt=\"Gary Cabano\" title=\"Gary Cabano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hairstylist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sauce\u003cbr>\n\u003cstrong>Reviewed the girl and the fig:\u003c/strong> Sunday, June 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe drove up to Sonoma on a Sunday afternoon and made the drive without traffic. Great start! We arrived early afternoon (3:00) and decided to stroll the shops. Music and art was going on in the square, an added plus. The setting was busy and alive with tourists and locals. \u003c/p>\n\u003cp>We had reservations at 6:30 and arrived fifteen minutes early. We were greeted and seated immediately. The waiter introduced himself and brought us cocktails to relax and look over the menu (no hurry). We had a table for two at a window looking out on the town square (great seat to watch the activities).\u003c/p>\n\u003cp>The interior of the restaurant is very nicely decorated with artwork. It was active and alive with patrons. After cocktails, we ordered dinner. The first course was a sampler of cheeses and cured meats with olives, mustard, caper berries, and sliced sourdough baguette. It was delicious! Good starter.\u003c/p>\n\u003cp>We each had a salad for the second course. The fig and arugula salad had pancetta, toasted pecans, fig, and port vinaigrette. It was large enough to share and really refreshing and scrumptious after the cheese and hand made coppa and salami. \u003c/p>\n\u003cp>I chose the wild flounder meunière for my entrée. It was served over Yukon potato puree, Cello spinach, and drizzled with a lemon caper brown butter. This was the best preparation of flounder I’ve had. The fish was crispy, yet fork tender, and the potato and spinach were great complements, but my favorite part was the lemon-caper butter drizzle (fantastic). My wife is not a fan of fish, but she thought it was superb. She chose the flat iron steak with red chard and wild mushroom bread pudding. This was very well executed. (Super tender.)\u003c/p>\n\u003cp>After dinner we tried one dessert suggested by the waiter. It was a strawberry rhubarb tart with toasted oats and almonds, and pineapple sorbet. When you visit it is a must.\u003c/p>\n\u003cp>For all this, our bill was $127. I found it to be a great spot. Drive to Sonoma and don’t forget to visit the girl and the fig. (We loved it.)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-cummings125x125.jpg\" alt=\"Brian Cummings\" title=\"Brian Cummings\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rhea’s Market and Deli\u003cbr>\n\u003cstrong>Reviewed the girl and the fig:\u003c/strong> Tuesday, June 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSet in downtown Sonoma, the girl and the fig is a charming and comfortable, if slightly uneven dining experience. Our party started with cocktails. The Sazerac was very well prepared and was one of the best I’ve had. It’s made with rye whisky with Pernod (usually absinthe is used, which I prefer), bitters, and lemon oil. I would consider the size of the drink a slightly “short pour,” and given that the price of the drink was $10, my guard after drink service was raised as opposed to relaxed. \u003c/p>\n\u003cp>I was dining with a small group and felt a large sampling of appetizers and small plates would be best. We opened with a charcuterie plate of cheese and Mano Formate meats served with various (homemade?) mustards. There were three homemade meat selections with a sopressata and a coppa (which I swear looked more like a Parma) being the only ones I remember (see above Sazarac order) and three local cheeses. (The Bellwether and the Capricious cheeses being the most exceptional.) This improved my mood greatly. \u003c/p>\n\u003cp>From there we moved on to the starters. First were the heirloom radishes. This consisted of radishes of varying sizes — some chopped simply in half, some slivered thin — and topped with watercress and grey sea salt and served with anchovy butter. We got exactly what we ordered. I don’t know what I was expecting per se (I know this is a very popular starter in France), but it seemed fairly dull. The butter was whipped, and while salty, anchovy was not the flavor profile that leapt to mind. The dish was fine, but I couldn’t help but think that this would be a fun playful alternative to bread and butter, as opposed to a stand-alone dish. The next starter was the steak tartare. This was a fairly bland dish; the caper berries came through far more than the taste of the actual meat. When I tried the steak on its own, free from the other ingredients, it was flat. The next dish was the smoked trout salad served with frisée, bacon lardons, hardboiled eggs and beet vinaigrette. The trout was a fillet and was very lightly but effectively smoked. The combination of all the ingredients was deceptively simple, but fantastic when you tasted them all together. This was the table’s favorite of the night. The duck confit came highly recommended, but left us underwhelmed. It was served almost as a cassoulet with tomatoes, beans, and bacon. I felt the dish had a good flavor, but the duck was unremarkable and the beans seemed slightly hard to me, and I couldn’t figure out if that had to do with cooking time, or if they were salted. \u003c/p>\n\u003cp>We also had the mussels and “matchstick” fries. I have had matchstick fries before. I would not call the fries we received “matchstick” These were the smallest/thinnest fries I have ever seen in my life. They reminded me of the remnants that are left in the bottom of a potato chip bag that you abandon scratching and clawing for, you just pour into your mouth. They were so small that you could not dip them in anything without getting the tips of your fingers dipped as well. \u003c/p>\n\u003cp>Furthermore, they were so crispy that when you tried to stab them with a fork, you sent crispy pieces of French fry bits flying all across the table and laps of those you were seated with. These fries were a large source of personal aggravation for me. I just felt that they sat at the edge of the table taunting me on how to eat them. In the end, I poured the liquid from the mussels over them and ate them like cereal in milk. I am all for a kitchen that is playful, I don’t think that is the same thing as making your diners feel infantile. \u003c/p>\n\u003cp>The mussels were ok. We had several that did not open which I was surprised by but even that did not irate me much as the fries. The entrée for the evening was the flounder, which was prepared meunière-style and served on top of Yukon potato purée and sautéed spinach. The flounder was cooked perfectly; however, the dish was very salty. The potatoes and fish seemed very salty, and the spinach was, thankfully, not very seasoned, so when eaten together the dish worked but individual bites were too loaded with salt. There were also a great deal of capers on the plate, which you had to avoid for fear of making the dish inedible, or at least requiring many glasses of water to finish it. This was a shame because had the seasoning been better, this dish had all the makings of a great dish. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> We concluded the meal with the caramel tart. This was also deemed a table favorite. The caramel stayed room temperature and worked great with the chocolate top and the graham cracker crust. The main feature of the dessert was the brown butter ice cream, which was so packed with unmistakable brown butter taste that it was violently fought over at the table.\u003cbr>\nOn the whole, I would summarize the girl and the fig as good, not great food, with a relaxed setting. The wait staff was friendly and accommodating to our desire to share all of our plates. There were a few items that looked quite good that I may go back for if I should ever find myself in the area. There ingredients seemed to be of a very high quality, but on the whole I found many of the dishes to be too salty and many times found that the “star” of a dish was not as interesting as some of the other components that surrounded it. \u003c/p>\n\n",
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"description": "Beth: "It is classic Sonoma and is perfect to end a day of wine tasting."\r\nGary: "The fish was crispy, yet fork tender, and the potato and spinach were great complements, but my favorite part was the lemon-caper butter drizzle (fantastic)."\r\nBrian: "The mussels were ok. We had several that did not open which I was surprised by but even that did not irate me much as the fries."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>the girl & the fig: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5511\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/cp606iPod.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/beth-graver125x125.jpg\" alt=\"Beth Graver\" title=\"Beth Graver\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airline Pilot\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> the girl and the fig\u003cbr>\n\u003cstrong>Reviewed the girl and the fig:\u003c/strong> Monday, June 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant was where my husband and I had our first “real” date, so it is not only special due to that, but we go there often and bring all of our guests here. It is classic Sonoma and is perfect to end a day of wine tasting. I have to be honest, the same week we went to dinner at this restaurant, I also had lunch there later in the week, and my husband and I stopped in for appetizers the week prior…for the show, of course. \u003c/p>\n\u003cp>We walked in at 6:00 for our reservation, and they could not find it. It was very crowded and people were waiting at the bar and in seats behind us. They finally found it, but it was for two days later!! They asked us if we minded sitting at the bar, so they could try to accommodate us. I do not think we had even completely sat down when they grabbed us to take us to our table. Chewy and Amy were the Hosts; they did a fabulous job. \u003c/p>\n\u003cp>Our waitress, Amanda, took care of us right away. My husband had a Junipero (small batch gin made from the Anchor Steam brewing company) Gin martini up with an olive, which he says are “the best martinis in town.” I usually order a lavender mojito, which is one of the signature drinks and delicious, but decided on my old standard, a Crown Royal and diet Coke, and the cocktail was very good. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We decided to try some new items on the menu, as we visit this restaurant often. We started with the heirloom radishes. We are a bit spoiled, as we grow our own radishes and eat them right out of the garden. These were different and didn’t have the same spiciness but the anchovy butter with grey sea salt was a delicious accompaniment and it all went very well together.\u003c/p>\n\u003cp>The fig and arugula salad was next, on old favorite that did not disappoint. We were going to split it, so they very nicely split it on two plates before they brought it out to us. The arugula, as always, was very tasty and fresh, topped with a creamy Laura Chenel goat cheese, toasted pecans, pancetta that they make in-house, and fig and port vinaigrette. Yum!\u003c/p>\n\u003cp>For our entrée, I had the seared halibut. It was cooked more than seared and still delicious. It was pan-seared with salt and pepper and olive oil and had a very thin crust; delicious. It was accompanied by a parsley spätzle that had a wild mushroom cream truffle sauce. The tastes were perfect together and soothed my palate. My husband had the top round lamb, which was seasoned perfectly and was a leaner cut than he was expecting. It was not gamey at all. The white bean puree had a nice flavor, a very nice texture, and the fava beans were cooked perfectly. The lavender truffle au jus accompanied the lamb very well. The flavors all married nicely.\u003c/p>\n\u003cp>Now for dessert! The lavender crème brûlée is a favorite of mine and has the perfect crust and hint of lavender, it is served with a mint leaf that I almost wish I could cut up and eat with the creamy concoction. I had a tawny port to accompany it, one that our waitress, Amanda recommended. It was less expensive than the Five Grapes tawny I was going to order, and I was very impressed. I was in heaven as I completed my dining experience. My husband had the chocolate caramel torte with sea salt and brown butter ice cream. The salt blended into the caramel, which just flows out when you cut into it, and the dark rich chocolate flavors it perfectly. It just melts in your mouth. The syrah port complemented the chocolate flavors perfectly just as the tawny did for my crème brûlée. Delightful!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/gary-cabano125x125.jpg\" alt=\"Gary Cabano\" title=\"Gary Cabano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hairstylist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sauce\u003cbr>\n\u003cstrong>Reviewed the girl and the fig:\u003c/strong> Sunday, June 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe drove up to Sonoma on a Sunday afternoon and made the drive without traffic. Great start! We arrived early afternoon (3:00) and decided to stroll the shops. Music and art was going on in the square, an added plus. The setting was busy and alive with tourists and locals. \u003c/p>\n\u003cp>We had reservations at 6:30 and arrived fifteen minutes early. We were greeted and seated immediately. The waiter introduced himself and brought us cocktails to relax and look over the menu (no hurry). We had a table for two at a window looking out on the town square (great seat to watch the activities).\u003c/p>\n\u003cp>The interior of the restaurant is very nicely decorated with artwork. It was active and alive with patrons. After cocktails, we ordered dinner. The first course was a sampler of cheeses and cured meats with olives, mustard, caper berries, and sliced sourdough baguette. It was delicious! Good starter.\u003c/p>\n\u003cp>We each had a salad for the second course. The fig and arugula salad had pancetta, toasted pecans, fig, and port vinaigrette. It was large enough to share and really refreshing and scrumptious after the cheese and hand made coppa and salami. \u003c/p>\n\u003cp>I chose the wild flounder meunière for my entrée. It was served over Yukon potato puree, Cello spinach, and drizzled with a lemon caper brown butter. This was the best preparation of flounder I’ve had. The fish was crispy, yet fork tender, and the potato and spinach were great complements, but my favorite part was the lemon-caper butter drizzle (fantastic). My wife is not a fan of fish, but she thought it was superb. She chose the flat iron steak with red chard and wild mushroom bread pudding. This was very well executed. (Super tender.)\u003c/p>\n\u003cp>After dinner we tried one dessert suggested by the waiter. It was a strawberry rhubarb tart with toasted oats and almonds, and pineapple sorbet. When you visit it is a must.\u003c/p>\n\u003cp>For all this, our bill was $127. I found it to be a great spot. Drive to Sonoma and don’t forget to visit the girl and the fig. (We loved it.)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-cummings125x125.jpg\" alt=\"Brian Cummings\" title=\"Brian Cummings\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rhea’s Market and Deli\u003cbr>\n\u003cstrong>Reviewed the girl and the fig:\u003c/strong> Tuesday, June 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSet in downtown Sonoma, the girl and the fig is a charming and comfortable, if slightly uneven dining experience. Our party started with cocktails. The Sazerac was very well prepared and was one of the best I’ve had. It’s made with rye whisky with Pernod (usually absinthe is used, which I prefer), bitters, and lemon oil. I would consider the size of the drink a slightly “short pour,” and given that the price of the drink was $10, my guard after drink service was raised as opposed to relaxed. \u003c/p>\n\u003cp>I was dining with a small group and felt a large sampling of appetizers and small plates would be best. We opened with a charcuterie plate of cheese and Mano Formate meats served with various (homemade?) mustards. There were three homemade meat selections with a sopressata and a coppa (which I swear looked more like a Parma) being the only ones I remember (see above Sazarac order) and three local cheeses. (The Bellwether and the Capricious cheeses being the most exceptional.) This improved my mood greatly. \u003c/p>\n\u003cp>From there we moved on to the starters. First were the heirloom radishes. This consisted of radishes of varying sizes — some chopped simply in half, some slivered thin — and topped with watercress and grey sea salt and served with anchovy butter. We got exactly what we ordered. I don’t know what I was expecting per se (I know this is a very popular starter in France), but it seemed fairly dull. The butter was whipped, and while salty, anchovy was not the flavor profile that leapt to mind. The dish was fine, but I couldn’t help but think that this would be a fun playful alternative to bread and butter, as opposed to a stand-alone dish. The next starter was the steak tartare. This was a fairly bland dish; the caper berries came through far more than the taste of the actual meat. When I tried the steak on its own, free from the other ingredients, it was flat. The next dish was the smoked trout salad served with frisée, bacon lardons, hardboiled eggs and beet vinaigrette. The trout was a fillet and was very lightly but effectively smoked. The combination of all the ingredients was deceptively simple, but fantastic when you tasted them all together. This was the table’s favorite of the night. The duck confit came highly recommended, but left us underwhelmed. It was served almost as a cassoulet with tomatoes, beans, and bacon. I felt the dish had a good flavor, but the duck was unremarkable and the beans seemed slightly hard to me, and I couldn’t figure out if that had to do with cooking time, or if they were salted. \u003c/p>\n\u003cp>We also had the mussels and “matchstick” fries. I have had matchstick fries before. I would not call the fries we received “matchstick” These were the smallest/thinnest fries I have ever seen in my life. They reminded me of the remnants that are left in the bottom of a potato chip bag that you abandon scratching and clawing for, you just pour into your mouth. They were so small that you could not dip them in anything without getting the tips of your fingers dipped as well. \u003c/p>\n\u003cp>Furthermore, they were so crispy that when you tried to stab them with a fork, you sent crispy pieces of French fry bits flying all across the table and laps of those you were seated with. These fries were a large source of personal aggravation for me. I just felt that they sat at the edge of the table taunting me on how to eat them. In the end, I poured the liquid from the mussels over them and ate them like cereal in milk. I am all for a kitchen that is playful, I don’t think that is the same thing as making your diners feel infantile. \u003c/p>\n\u003cp>The mussels were ok. We had several that did not open which I was surprised by but even that did not irate me much as the fries. The entrée for the evening was the flounder, which was prepared meunière-style and served on top of Yukon potato purée and sautéed spinach. The flounder was cooked perfectly; however, the dish was very salty. The potatoes and fish seemed very salty, and the spinach was, thankfully, not very seasoned, so when eaten together the dish worked but individual bites were too loaded with salt. There were also a great deal of capers on the plate, which you had to avoid for fear of making the dish inedible, or at least requiring many glasses of water to finish it. This was a shame because had the seasoning been better, this dish had all the makings of a great dish. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> We concluded the meal with the caramel tart. This was also deemed a table favorite. The caramel stayed room temperature and worked great with the chocolate top and the graham cracker crust. The main feature of the dessert was the brown butter ice cream, which was so packed with unmistakable brown butter taste that it was violently fought over at the table.\u003cbr>\nOn the whole, I would summarize the girl and the fig as good, not great food, with a relaxed setting. The wait staff was friendly and accommodating to our desire to share all of our plates. There were a few items that looked quite good that I may go back for if I should ever find myself in the area. There ingredients seemed to be of a very high quality, but on the whole I found many of the dishes to be too salty and many times found that the “star” of a dish was not as interesting as some of the other components that surrounded it. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Patxi’s Pizza: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5412\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/brian-baker125x125.jpg\" alt=\"Brian Baker\" title=\"Brian Baker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> VP/Sales Channel Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patxi’s Pizza\u003cbr>\n\u003cstrong>Reviewed Patxi’s Pizza:\u003c/strong> Monday, June 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPatxi’s Chicago Pizza serves up the best, most authentic Chicago-style pizza anywhere outside of the Windy City. \u003c/p>\n\u003cp>Patxi’s dining room on Hayes Street is very informal with seating for 40 patrons. TVs and artwork from local artists line the brick walls, and the kitchen is open in the back. The menu impressively includes four different types of pizza: stuffed, deep dish, thin, and extra-thin. The wine and beer lists are fine, a plus is that corkage is only $9, so if you have a good bottle at home, bring it.\u003c/p>\n\u003cp>But none of that really matters. You’re not there for the ambience. You’re not there for the appetizers, the salads, the thin crust pizza, or the wine list. You’re there for one reason: the mountainous slab of Chicago-style pizza that no other restaurant does this well. If you’re watching your calories or counting carbs, don’t go to Patxi’s. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Chicago-Style Pizza 101:\u003c/strong> There are two types of pie: deep dish and stuffed. Deep dish was “created” by Pizzeria Uno in the 1940s, whereas stuffed was “created” by Giordano’s in the 1970s. Both are based on old Italian family recipes, so saying they were “created” by these pizzerias is akin to saying that Columbus “discovered” America. \u003c/p>\n\u003cp>But I digress. Let’s investigate pizza construction. The two styles are similar, but not identical.\u003c/p>\n\u003cp>Patxi’s stays true to the typical deep-dish cornmeal crust, with sidewalls that can stand three inches or more off your plate. Working up from the crust, you next get your toppings – traditionally just Italian sausage – topped by a heavy portion of mozzarella cheese. A hearty dollop of tomato sauce then goes on top. We ordered our deep-dish pie with the Italian sausage and the spicy coppa. I’d skip the coppa in the future, as it didn’t add any value. But the sausage flavor jumped out from the pizza, and the cornmeal crust was the most flavorful I’ve ever had. Sorry Pizzeria Uno; Patxi’s stole this round.\u003c/p>\n\u003cp>Stuffed pizza is nearly identical, but foregoes the cornmeal for a buttery, flaky crust, and adds a thin second layer of dough right below the sauce, above the cheese and toppings. This layer – often mistaken for more cheese – keeps the sauce securely on top of the pie, almost completely separated from the rest of the ingredients. This helps maintain the necessary structural integrity to keep it all together.\u003c/p>\n\u003cp>I went to college in Chicago, and having a Giordano’s very close to campus at least partially explained my “freshman 15.” Since leaving Chicago in 2000, I’ve searched far and wide for a pizza that compares to Giordano’s and Uno’s. Not until I visited Patxi’s in Hayes Valley did I find it.\u003c/p>\n\u003cp>Both styles of pie take roughly 45 minutes to cook, and there is often a line to get seated (even on a Monday night). My rule of thumb is to arrive before I’m actually hungry. That way, I don’t waste valuable stomach space on fillers such as salad while I wait. I’m not there for the salad!\u003c/p>\n\u003cp>A compulsive Facebooker, I immediately checked in at Patxi’s upon arrival. As I did so, Facebook offered me a deal: a free soda or a $1 PBR. Sold! I appreciate Patxi’s embrace of technology.\u003c/p>\n\u003cp>A large Patxi’s pie will cost around $30 and will feed four people to capacity. If three people try to finish a large, at least one will end up in the ER needing immediate cardiac assistance. This stuff is HEAVY. Your jeans are going to fit a lot tighter when you waddle out than when you arrived. \u003c/p>\n\u003cp>But wow, is it good.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/julie-castro125x125.jpg\" alt=\"Julie Castro\" title=\"Julie Castro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Julie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mercury Lounge\u003cbr>\n\u003cstrong>Reviewed Patxi’s Pizza:\u003c/strong> Sunday, May 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis small restaurant is located in the lively area of Hayes Valley amid other bars and restaurants. It was difficult for me to find street parking when I drove, but I eventually did after circling the nearby streets for while. I can see how this can be frustrating for some drivers, but it was worth the drive.\u003c/p>\n\u003cp>This restaurant is cozy and is an ideal family spot for dinner. Upon entering I was immediately greeted with a smile and showed to a table. The service throughout the meal was excellent. The waiter was friendly and took our order in a timely manner. He also checked on our table frequently and refilled our drinks before we even asked when he saw they were running low.\u003c/p>\n\u003cp>I started out with a traditional Caesar salad, which was perfectly prepared, with just the right amount of dressing and anchovy flavor. Next I moved on to the main attraction: the pizza dishes. I decided to try two different pizzas with distinctive flavors. My first one was the Caliente pizza. I absolutely love Spanish chorizo so I was thrilled when I saw this ingredient in one of their pizza dishes. I like the fact that they offer several different pizza crust options, from their signature deep dish to a light crust option. For the Caliente pizza. I tried the original signature “Chicago Stuffed” style – a hearty deep dish pizza with layers and layers of cheese. This pizza was delicious — the combination of the chorizo, jalapeños, and coppa was mouth-watering. I would definitely recommend this to those who like spicy pizzas (I’m a huge spicy food fan!), because this one did not disappoint — it was bursting with flavor! It might be a little too spicy for those not used to spicy dishes, given the abundance of sliced jalapeños in each slice.\u003cbr>\nThe second pizza I ordered was the Greek pizza, which I also enjoyed. The artichokes and flavor of this pizza was a pure medley in my mouth with artichoke hearts, green olives, red bell peppers, and feta. These ingredients together were pure perfection. For this pizza, I decided to try a different crust style and went with the “Patxi’s Pan Pizza” style. This crust style is considered a lighter deep dish and features a crunchy cornmeal style crust. I’ve never had cornmeal crust in my pizza before and decided to give this a try. I was expecting this crust to be unique and fantastic, but was a bit disappointed. I could distinctively taste the cornmeal and the flavor was OK, but not stellar enough for me to recommend it over the signature crust style. In my opinion, it didn’t really add anything special to this pizza and wasn’t a real standout, at least with the Greek pizza flavors. I wouldn’t order this cornmeal style again, given that it didn’t “wow” me over the signature style crust or provide any flavor balance whatsoever. Maybe I just prefer traditional crust styles and cornmeal isn’t my “must have” ingredient or flavor when I think of pizzas. I may try their other thinner crust options on a future visit to compare.\u003c/p>\n\u003cp>The wait for the pizzas was a bit longer than I expected and am normally used to, but after reading the menu I noticed that they put waiting/prep time for the pizzas (e.g. 35-40 minutes for “Chicago Stuffed” style).\u003c/p>\n\u003cp>In my opinion, the value was good for the quality of the pizza. This isn’t your average fast food pizza, and it shows. In summary, I would recommend this place and thought it was a great place for family or casual group dining. The pizzas were cooked well. The attentive and friendly staff was definitely a plus. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/karen-moon125x125.jpg\" alt=\"Karen Moon\" title=\"Karen Moon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stenographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trueburger\u003cbr>\n\u003cstrong>Reviewed Patxi’s Pizza:\u003c/strong> Sunday, May 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’m not a fan of Chicago style pizza. Cheesy, foldy, oily New York style — oh, yes. Those wood-fired and Neapolitan brick oven blistered pizzas — definitely yes. But deep dish has never really done it for me. Too thick, too bready, and the tomato sauce on top tastes like it was dumped from a can onto the pizza. So it was with a mild lack of enthusiasm and low expectations that I ventured to Patxi’s at 6:00 on a Sunday night. It’s a very nice neighborhood. You could easily window shop while you wait for a table, but we got one right away. I like the interior of the place. It’s cozy, and I love the brick wall with hanging art pieces on one side. The tables and chairs are straightforward and comfortable, and they have shakers of hot pepper flakes and parmesan on each table. For drinks, they had a decent wine-by-the-glass selection, but I was thrilled to see Stella Artois on tap, as well as several other beer selections available by the pint. \u003c/p>\n\u003cp>Our group started with an antipasto platter, which included aged cheddar from Cowgirl Creamery (nicely crumbly and as tasty as a Parmigiano-Reggiano), a selection of three meats (we chose hot coppa, Genovese salami, and mortadella), olives, grapes, and flat cracker-like breadsticks. I thought it was very fairly priced at $9.95. We then moved on to an iceberg wedge salad, or more accurately an iceberg head salad. It was so huge it was enough for all four of us to share and arrived topped with grape tomatoes, bacon, and a chunky blue cheese dressing. There was a teeny bit of browning on the underside of the lettuce head, but that was easy enough to cut away. The salad was otherwise crisp and refreshing, though we did need to request extra dressing.\u003c/p>\n\u003cp>Now for the pizza. They offer four varieties: deep dish or Chicago “stuffed” pizza (their flagship pie as stated on the menu), pan pizza, thin crust, and extra thin crust. None of us had ever been to Patxi’s before, so we wanted to try a little bit of everything, and settled on their classic meat stuffed pizza (pepperoni, Italian sausage, and Canadian bacon), the spinach-pesto pan pizza, and prosciutto and mozzarella thin crust pizza. \u003c/p>\n\u003cp>Don’t order the thin crust. I don’t understand why Chicago style pizza places try to make thin crust out of the same dough they use for deep dish. The texture is never right. I also had issues with how they add the prosciutto to this pizza. My favorite pizza place slices the prosciutto paper thin and adds it on top of the finished pizza, but at Patxi’s it was sliced thicker and baked with the pizza, making it taste more like funky ham than prosciutto.\u003c/p>\n\u003cp>The stuffed or the pan is definitely the way to go here, although I have to admit I couldn’t tell the difference between the stuffed and pan styles. Apparently there’s an extra layer of crust lurking in there somewhere, but I couldn’t find it. My favorite was the spinach-pesto pan pizza just because the pesto was so good. I also enjoyed the classic meat stuffed pizza, with its nice balance of cheese, savory meats, tangy sauce, and flaky crust. But what made me happiest of all was that I didn’t detect the aforementioned “tin” flavor in the tomato sauce at Patxi’s.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With its very friendly service, tasty pizzas and starters, and great topping combinations to choose from, I would definitely recommend Patxi’s to anyone. I can’t say I’ve become a convert to Chicago style, but I will be back to sample their Caliente and spicy bacon cheeseburger pies. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Brian:\u003c/strong> \"Patxi’s Chicago Pizza serves up the best, most authentic Chicago-style pizza anywhere outside of the Windy City.\"\r\n\u003cstrong>Julie:\u003c/strong> \"This pizza was delicious -- the combination of the chorizo, jalapeños, and coppa was mouth-watering.\"\r\n\u003cstrong>Karen:\u003c/strong> \"My favorite was the spinach-pesto pan pizza just because the pesto was so good. \"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Patxi’s Pizza: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5412\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/brian-baker125x125.jpg\" alt=\"Brian Baker\" title=\"Brian Baker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> VP/Sales Channel Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patxi’s Pizza\u003cbr>\n\u003cstrong>Reviewed Patxi’s Pizza:\u003c/strong> Monday, June 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPatxi’s Chicago Pizza serves up the best, most authentic Chicago-style pizza anywhere outside of the Windy City. \u003c/p>\n\u003cp>Patxi’s dining room on Hayes Street is very informal with seating for 40 patrons. TVs and artwork from local artists line the brick walls, and the kitchen is open in the back. The menu impressively includes four different types of pizza: stuffed, deep dish, thin, and extra-thin. The wine and beer lists are fine, a plus is that corkage is only $9, so if you have a good bottle at home, bring it.\u003c/p>\n\u003cp>But none of that really matters. You’re not there for the ambience. You’re not there for the appetizers, the salads, the thin crust pizza, or the wine list. You’re there for one reason: the mountainous slab of Chicago-style pizza that no other restaurant does this well. If you’re watching your calories or counting carbs, don’t go to Patxi’s. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chicago-Style Pizza 101:\u003c/strong> There are two types of pie: deep dish and stuffed. Deep dish was “created” by Pizzeria Uno in the 1940s, whereas stuffed was “created” by Giordano’s in the 1970s. Both are based on old Italian family recipes, so saying they were “created” by these pizzerias is akin to saying that Columbus “discovered” America. \u003c/p>\n\u003cp>But I digress. Let’s investigate pizza construction. The two styles are similar, but not identical.\u003c/p>\n\u003cp>Patxi’s stays true to the typical deep-dish cornmeal crust, with sidewalls that can stand three inches or more off your plate. Working up from the crust, you next get your toppings – traditionally just Italian sausage – topped by a heavy portion of mozzarella cheese. A hearty dollop of tomato sauce then goes on top. We ordered our deep-dish pie with the Italian sausage and the spicy coppa. I’d skip the coppa in the future, as it didn’t add any value. But the sausage flavor jumped out from the pizza, and the cornmeal crust was the most flavorful I’ve ever had. Sorry Pizzeria Uno; Patxi’s stole this round.\u003c/p>\n\u003cp>Stuffed pizza is nearly identical, but foregoes the cornmeal for a buttery, flaky crust, and adds a thin second layer of dough right below the sauce, above the cheese and toppings. This layer – often mistaken for more cheese – keeps the sauce securely on top of the pie, almost completely separated from the rest of the ingredients. This helps maintain the necessary structural integrity to keep it all together.\u003c/p>\n\u003cp>I went to college in Chicago, and having a Giordano’s very close to campus at least partially explained my “freshman 15.” Since leaving Chicago in 2000, I’ve searched far and wide for a pizza that compares to Giordano’s and Uno’s. Not until I visited Patxi’s in Hayes Valley did I find it.\u003c/p>\n\u003cp>Both styles of pie take roughly 45 minutes to cook, and there is often a line to get seated (even on a Monday night). My rule of thumb is to arrive before I’m actually hungry. That way, I don’t waste valuable stomach space on fillers such as salad while I wait. I’m not there for the salad!\u003c/p>\n\u003cp>A compulsive Facebooker, I immediately checked in at Patxi’s upon arrival. As I did so, Facebook offered me a deal: a free soda or a $1 PBR. Sold! I appreciate Patxi’s embrace of technology.\u003c/p>\n\u003cp>A large Patxi’s pie will cost around $30 and will feed four people to capacity. If three people try to finish a large, at least one will end up in the ER needing immediate cardiac assistance. This stuff is HEAVY. Your jeans are going to fit a lot tighter when you waddle out than when you arrived. \u003c/p>\n\u003cp>But wow, is it good.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/julie-castro125x125.jpg\" alt=\"Julie Castro\" title=\"Julie Castro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Julie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mercury Lounge\u003cbr>\n\u003cstrong>Reviewed Patxi’s Pizza:\u003c/strong> Sunday, May 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis small restaurant is located in the lively area of Hayes Valley amid other bars and restaurants. It was difficult for me to find street parking when I drove, but I eventually did after circling the nearby streets for while. I can see how this can be frustrating for some drivers, but it was worth the drive.\u003c/p>\n\u003cp>This restaurant is cozy and is an ideal family spot for dinner. Upon entering I was immediately greeted with a smile and showed to a table. The service throughout the meal was excellent. The waiter was friendly and took our order in a timely manner. He also checked on our table frequently and refilled our drinks before we even asked when he saw they were running low.\u003c/p>\n\u003cp>I started out with a traditional Caesar salad, which was perfectly prepared, with just the right amount of dressing and anchovy flavor. Next I moved on to the main attraction: the pizza dishes. I decided to try two different pizzas with distinctive flavors. My first one was the Caliente pizza. I absolutely love Spanish chorizo so I was thrilled when I saw this ingredient in one of their pizza dishes. I like the fact that they offer several different pizza crust options, from their signature deep dish to a light crust option. For the Caliente pizza. I tried the original signature “Chicago Stuffed” style – a hearty deep dish pizza with layers and layers of cheese. This pizza was delicious — the combination of the chorizo, jalapeños, and coppa was mouth-watering. I would definitely recommend this to those who like spicy pizzas (I’m a huge spicy food fan!), because this one did not disappoint — it was bursting with flavor! It might be a little too spicy for those not used to spicy dishes, given the abundance of sliced jalapeños in each slice.\u003cbr>\nThe second pizza I ordered was the Greek pizza, which I also enjoyed. The artichokes and flavor of this pizza was a pure medley in my mouth with artichoke hearts, green olives, red bell peppers, and feta. These ingredients together were pure perfection. For this pizza, I decided to try a different crust style and went with the “Patxi’s Pan Pizza” style. This crust style is considered a lighter deep dish and features a crunchy cornmeal style crust. I’ve never had cornmeal crust in my pizza before and decided to give this a try. I was expecting this crust to be unique and fantastic, but was a bit disappointed. I could distinctively taste the cornmeal and the flavor was OK, but not stellar enough for me to recommend it over the signature crust style. In my opinion, it didn’t really add anything special to this pizza and wasn’t a real standout, at least with the Greek pizza flavors. I wouldn’t order this cornmeal style again, given that it didn’t “wow” me over the signature style crust or provide any flavor balance whatsoever. Maybe I just prefer traditional crust styles and cornmeal isn’t my “must have” ingredient or flavor when I think of pizzas. I may try their other thinner crust options on a future visit to compare.\u003c/p>\n\u003cp>The wait for the pizzas was a bit longer than I expected and am normally used to, but after reading the menu I noticed that they put waiting/prep time for the pizzas (e.g. 35-40 minutes for “Chicago Stuffed” style).\u003c/p>\n\u003cp>In my opinion, the value was good for the quality of the pizza. This isn’t your average fast food pizza, and it shows. In summary, I would recommend this place and thought it was a great place for family or casual group dining. The pizzas were cooked well. The attentive and friendly staff was definitely a plus. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/karen-moon125x125.jpg\" alt=\"Karen Moon\" title=\"Karen Moon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stenographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trueburger\u003cbr>\n\u003cstrong>Reviewed Patxi’s Pizza:\u003c/strong> Sunday, May 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’m not a fan of Chicago style pizza. Cheesy, foldy, oily New York style — oh, yes. Those wood-fired and Neapolitan brick oven blistered pizzas — definitely yes. But deep dish has never really done it for me. Too thick, too bready, and the tomato sauce on top tastes like it was dumped from a can onto the pizza. So it was with a mild lack of enthusiasm and low expectations that I ventured to Patxi’s at 6:00 on a Sunday night. It’s a very nice neighborhood. You could easily window shop while you wait for a table, but we got one right away. I like the interior of the place. It’s cozy, and I love the brick wall with hanging art pieces on one side. The tables and chairs are straightforward and comfortable, and they have shakers of hot pepper flakes and parmesan on each table. For drinks, they had a decent wine-by-the-glass selection, but I was thrilled to see Stella Artois on tap, as well as several other beer selections available by the pint. \u003c/p>\n\u003cp>Our group started with an antipasto platter, which included aged cheddar from Cowgirl Creamery (nicely crumbly and as tasty as a Parmigiano-Reggiano), a selection of three meats (we chose hot coppa, Genovese salami, and mortadella), olives, grapes, and flat cracker-like breadsticks. I thought it was very fairly priced at $9.95. We then moved on to an iceberg wedge salad, or more accurately an iceberg head salad. It was so huge it was enough for all four of us to share and arrived topped with grape tomatoes, bacon, and a chunky blue cheese dressing. There was a teeny bit of browning on the underside of the lettuce head, but that was easy enough to cut away. The salad was otherwise crisp and refreshing, though we did need to request extra dressing.\u003c/p>\n\u003cp>Now for the pizza. They offer four varieties: deep dish or Chicago “stuffed” pizza (their flagship pie as stated on the menu), pan pizza, thin crust, and extra thin crust. None of us had ever been to Patxi’s before, so we wanted to try a little bit of everything, and settled on their classic meat stuffed pizza (pepperoni, Italian sausage, and Canadian bacon), the spinach-pesto pan pizza, and prosciutto and mozzarella thin crust pizza. \u003c/p>\n\u003cp>Don’t order the thin crust. I don’t understand why Chicago style pizza places try to make thin crust out of the same dough they use for deep dish. The texture is never right. I also had issues with how they add the prosciutto to this pizza. My favorite pizza place slices the prosciutto paper thin and adds it on top of the finished pizza, but at Patxi’s it was sliced thicker and baked with the pizza, making it taste more like funky ham than prosciutto.\u003c/p>\n\u003cp>The stuffed or the pan is definitely the way to go here, although I have to admit I couldn’t tell the difference between the stuffed and pan styles. Apparently there’s an extra layer of crust lurking in there somewhere, but I couldn’t find it. My favorite was the spinach-pesto pan pizza just because the pesto was so good. I also enjoyed the classic meat stuffed pizza, with its nice balance of cheese, savory meats, tangy sauce, and flaky crust. But what made me happiest of all was that I didn’t detect the aforementioned “tin” flavor in the tomato sauce at Patxi’s.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With its very friendly service, tasty pizzas and starters, and great topping combinations to choose from, I would definitely recommend Patxi’s to anyone. I can’t say I’ve become a convert to Chicago style, but I will be back to sample their Caliente and spicy bacon cheeseburger pies. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mercury Lounge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5407\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5415\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/julie-castro125x125.jpg\" alt=\"Julie Castro\" title=\"Julie Castro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Julie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mercury Lounge\u003cbr>\n\u003cstrong>Reviewed Mercury Lounge:\u003c/strong> Thursday, May 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMercury Lounge is a small bar/restaurant tucked in the SOMA neighborhood. It’s a great place to relax over hearty, Asian fusion food. Given my Filipino heritage, I like the variety of the dishes and appreciate the burst of flavors from the dishes, which include sauces and ingredients such as vinegar and soy sauce. I normally go here for Sunday brunch and during fun events like Tuesday trivia nights for dinner or happy hour. A parking garage next to the restaurant provides easy parking. The restaurant atmosphere is modern with dark woods and furniture, and the bar is situated close to the entrance.\u003c/p>\n\u003cp>What I really like about the dishes here is that they are designed for sharing, which provides a great way to try a little bit of everything and makes the dining experience more intimate. The dinner menu has a variety of dishes divided into small appetizers (“Refreshing Starts”), slightly larger dishes (“Warming”) and larger main dishes (“Hearty”) with traditional rice dishes and side dishes as well. Most of the dishes are served with the perfect sauce, usually a vinegar type that brings out the flavor in the dishes.\u003c/p>\n\u003cp>During my last dinner here, I ordered a variety of dishes. I started with some of my favorite appetizers. The cucumber salad is a simple, refreshing salad with sliced green cucumbers, red onions, ginger, and a vinegar dressing. It’s a perfect way to begin before moving on to some of the heartier dishes and the salad provides a balance for some of the richer appetizers. One of my ultimate favorite appetizers is the fried oyster plate. The oysters are crunchy and fried to perfection, served with the perfect tangy vinegar sauce that makes the oysters just melt in your mouth. I also ordered the honey-walnut prawns with candied walnuts, which is a classic favorite. A dish I tried for the first time is a unique take on pizza: Asian-style. The Pinakbet Pizza incorporates Philippine shrimp paste, which is known for its rich, salty flavor. This ingredient is normally used in a variety of traditional Philippine meat dishes to add a salty, smoky flavor. The pizza is then topped with tomatoes and mozzarella, classic pizza ingredients. The flavor of the pizza is definitely different and provides an unusual take on pizza. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fried rice plates are all excellent. I would recommend the pork adobo fried rice or sesame chicken fried rice, which is what I ordered during my most recent dinner there. The rice has grilled chicken pieces, shredded carrots, egg, and green onions and the combination is excellent. The rice plate is great complement to one of my favorite side dishes, the Eggplant Miso, which, like the cucumber salad, is a simple dish but packs a lot of flavor with a special miso soy sauce and green onions. To go along with the rice dish, I also ordered the Korean chicken, which is grilled and marinated and served on top of noodles.\u003c/p>\n\u003cp>For drinks, I recommend trying some of their unique cocktails. My personal favorite is the Mercury Royale, which is sparkling white wine served with an edible candied hibiscus flower for an additional sweet flavor. I also enjoy the Bloody Mercury, their take on the Bloody Mary, which includes wasabi and soy sauce for an extra kick.\u003c/p>\n\u003cp>Don’t forget the dessert! I highly recommend the open-face Turon – a flaky, crispy flatbread topped with vanilla ice cream, sautéed bananas and jackfruit (a traditional Asian fruit used in many desserts), all topped with a sweet cinnamon rum sauce. It’s the perfect way to end a meal here and like all the other dishes the size makes it perfect for sharing.\u003c/p>\n\u003cp>I would recommend Mercury Lounge for casual dining with friends. The costs can get a bit pricey, depending on how many dishes and/or drinks ordered, but overall the food, and modern /casual bar atmosphere is great if you want Asian food packed with flavor. Aside from dinner, I would also recommend going here for Sunday brunch for the bottomless mimosas and Bloody Mary’s and tasty egg and rice dishes.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/karen-moon125x125.jpg\" alt=\"Karen Moon\" title=\"Karen Moon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stenographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trueburger\u003cbr>\n\u003cstrong>Reviewed Mercury Lounge:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Mercury Lounge has multiple personalities. It’s a lively sports bar. It’s a nightclub and live music venue. It’s a restaurant, or it wants to be. What it isn’t, however, is the swanky Zen-like lounge depicted in the photos on their website, complete with romantic candlelit tables, tucked-away seating areas, and a minimalist modern space where one can enjoy contemporary Asian cuisine. Our immediate impression of Mercury Lounge was nothing more than a loud bar crowded with musical equipment and in general disarray. And no hostess in sight.\u003c/p>\n\u003cp>We were eventually shown to a table for two in the small dining area opposite the bar space. On one side we had a lively crowd cheering at the baseball game being broadcast on their enormous TV, an apparent replacement of the modern artwork in their website photos. The table on our opposite side held a gaggle of girls out for ladies night. Everyone seemed to be having a good time, but the high volume of noise made conversation challenging.\u003c/p>\n\u003cp>The drinks list looked promising with an array of cocktails like a Thai Basil Gimlet, Mercury Mojito, and Red Ginger Fizz. We ordered two of the gimlets. At $9 each and in light of what appeared to be a bar-focused establishment, I was hopeful but ultimately disappointed. Both the gimlet and the mojito I ordered later lacked balance. One desperately needed sweetness, the other needed acid. I can’t say I enjoyed them, but they did at least have booze in them.\u003c/p>\n\u003cp>The Mercury Lounge menu is comprised of a chef’s tasting menu and an a la carte dinner menu with categories like “refreshing,” “warming,” “hearty,” and “traditional.” The Asian-influenced dishes include Thai, Korean, and Filipino items, some with an American twist. We started with spicy tuna on yam chips, which was basically a tuna poke, topped with tobiko and served on a slightly stale purple yam chip. At $12 for four tuna-topped chips, I didn’t think it was the greatest value, but at least the flavors were pleasant enough. \u003c/p>\n\u003cp>Next was an Asian pear salad that the menu described as accompanied by lettuce, bean sprouts, and a dressing made with gochujang, which I later learned to be a fermented Korean hot chili sauce. The salad we were served included the aforementioned items plus — wait for it — slices of beef. I’m no vegetarian, but I still don’t like finding meat where I don’t expect to see it. There was no chili heat in the dressing either, just the typical sweet and soy flavors you get in any chain restaurant “Asian” salad. The combination certainly didn’t highlight the Asian pears, which seemed to be treated as an afterthought rather than the star of the dish.\u003c/p>\n\u003cp>Our other dishes were crab curry fried rice, which was a generous portion and included little pieces of Chinese sausage, and while I thought I detected a crabby essence in the curry flavor, there were no identifiable pieces of crab in the dish. The hoisin-glazed short ribs (actually baby back ribs) were cooked to a nice point of tenderness (the meat came easily off the bone), but the glaze was so sickly sweet it was inedible. The hoisin was combined with something reminiscent of sugary breakfast cereal, forming a sort of crust on the outside of the ribs, minus the crunch. The meat when separated from the glaze was flavorless. \u003c/p>\n\u003cp>Throughout this lackluster dining experience, we were assaulted by sound checks and high-pitched feedback noises, along with staff and band members standing on tables to run cable, set up video cameras, etc. This was all fairly disruptive on its own, but once the band started playing at 8:40 p.m. (about 20 feet from our table), the noise was intolerable. I had no problem with the music (pretty decent reggae in fact), but it was much too close in too tight of a space for my comfort.\u003c/p>\n\u003cp>I was confused by Mercury Lounge. Maybe some people would enjoy this atmosphere during dinner, but it made my already questionable evening just plain unpleasant. For me, the noise level combined with the mediocre food and cocktails will not be worth a second visit. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-baker125x125.jpg\" alt=\"Brian Baker\" title=\"Brian Baker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> VP/Sales Channel Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patxi’s Pizza\u003cbr>\n\u003cstrong>Reviewed Mercury Lounge:\u003c/strong> Saturday, June 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMercury Lounge is truly a unique place, even for a city with a restaurant scene as diverse as San Francisco’s. A Filipino-focused, Pan-Asian restaurant, Mercury Lounge turns into a DJ club at 10:00 PM and packs in the clubbers until the wee hours.\u003c/p>\n\u003cp>We have a bit of an identity crisis on our hands. Austere concrete floors and an industrial vibe accentuate a simple, Asian-inspired décor. A playlist cranks 80s tunes, and the TVs that line the walls show sporting events (the NHL finals for our dinner). Overall, it is a very eclectic (odd?) combination. With seating for maybe only 30 people, there is a LOT of open space in the property, including an entire extra storefront that remains dark during daytime hours. When the DJ starts spinning at 10:00, the space comes alive with revelers; when we sat for dinner at 7:45 PM, we were among the only patrons.\u003c/p>\n\u003cp>I’m not generally a fan of Pan-Asian restaurants. Although I absolutely love the food from every corner of Asia, I often find that Pan-Asian places do everything satisfactorily, but nothing particularly well. I’d rate Mercury Lounge better than most, but still falling into that trap. My group of five adults started off with lumpia rolls — a Filipino staple — along with fried oysters, spicy tuna tartar, and the honey walnut prawns. The lumpia were perfectly crispy on the outside with a tasty mash of meaty filling on the inside. I love lumpia, and these were very good ones. The oysters were nicely fried and quite fresh, though lacking in any sort of Asian flavor. The prawns were huge and fantastic, but the tuna tartar disappointed with its blandness. I worship raw tuna in all of it forms, but this preparation lacked any flavor profile whatsoever.\u003c/p>\n\u003cp>The main courses were the highlights, led by the pork sisig. A classic Filipino dish, the delectable sisig is a sizzling platter of generous cuts of pork seasoned with vinegar and served with chilies and onions. This dish absolutely stole the show for my group. Coming in a close second was the Shaking Pepper Beef, a ridiculously tender slab of beef tenderloin that gets wok seared and seasoned marvelously. We also tried both the kimchi fried rice and the pork adobo fried rice. If you pulled the actual kimchi and pork out of the dishes, you’d be rewarded by their authenticity. Unfortunately, the remainder of the fried rice was under-seasoned and quite boring. Speaking of boring, the spicy garlic noodles had no discernable flavor whatsoever. Stick to the meat dishes.\u003c/p>\n\u003cp>Our service at Mercury Lounge was fantastic. Our waitress was friendly, knowledgeable, and very attentive. The five adults in our group ate everything family style, and she took notice of this and made sure we got five of everything: five prawns, five oysters, etc. This seemingly minute detail was not overlooked by our group; it’s frustrating when you get four prawns to split amongst five people! A+ on service.\u003c/p>\n\u003cp>Then there’s the wine list… Wow, failure. Keep in mind that we are in San Francisco, the wine capital of the US. To meet the needs of their patrons, Mercury Lounge offers exactly five wines, listed by grape varietal. The menu doesn’t list the producer of the wine, nor the vintage, nor even the price! I don’t mean to be a wine snob, but that’s not acceptable – not in this town! Massive upgrade needed here.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, I’d say that Mercury Lounge is a DJ lounge first and a restaurant second. Some dishes truly shine, while others seem like menu filler. A bit more focus on the food, and bit less on the music would improve the restaurant’s long-term chances of success.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Julie:\u003c/strong> \"What I really like about the dishes here is that they are designed for sharing, which provides a great way to try a little bit of everything and makes the dining experience more intimate.\" \r\n\u003cstrong>Karen:\u003c/strong> \"Our immediate impression of Mercury Lounge was nothing more than a loud bar crowded with musical equipment and in general disarray.\" \r\n\u003cstrong>Brian:\u003c/strong> \"The main courses were the highlights, led by the pork sisig. This dish absolutely stole the show for my group.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mercury Lounge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5407\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5415\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/julie-castro125x125.jpg\" alt=\"Julie Castro\" title=\"Julie Castro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Julie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mercury Lounge\u003cbr>\n\u003cstrong>Reviewed Mercury Lounge:\u003c/strong> Thursday, May 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMercury Lounge is a small bar/restaurant tucked in the SOMA neighborhood. It’s a great place to relax over hearty, Asian fusion food. Given my Filipino heritage, I like the variety of the dishes and appreciate the burst of flavors from the dishes, which include sauces and ingredients such as vinegar and soy sauce. I normally go here for Sunday brunch and during fun events like Tuesday trivia nights for dinner or happy hour. A parking garage next to the restaurant provides easy parking. The restaurant atmosphere is modern with dark woods and furniture, and the bar is situated close to the entrance.\u003c/p>\n\u003cp>What I really like about the dishes here is that they are designed for sharing, which provides a great way to try a little bit of everything and makes the dining experience more intimate. The dinner menu has a variety of dishes divided into small appetizers (“Refreshing Starts”), slightly larger dishes (“Warming”) and larger main dishes (“Hearty”) with traditional rice dishes and side dishes as well. Most of the dishes are served with the perfect sauce, usually a vinegar type that brings out the flavor in the dishes.\u003c/p>\n\u003cp>During my last dinner here, I ordered a variety of dishes. I started with some of my favorite appetizers. The cucumber salad is a simple, refreshing salad with sliced green cucumbers, red onions, ginger, and a vinegar dressing. It’s a perfect way to begin before moving on to some of the heartier dishes and the salad provides a balance for some of the richer appetizers. One of my ultimate favorite appetizers is the fried oyster plate. The oysters are crunchy and fried to perfection, served with the perfect tangy vinegar sauce that makes the oysters just melt in your mouth. I also ordered the honey-walnut prawns with candied walnuts, which is a classic favorite. A dish I tried for the first time is a unique take on pizza: Asian-style. The Pinakbet Pizza incorporates Philippine shrimp paste, which is known for its rich, salty flavor. This ingredient is normally used in a variety of traditional Philippine meat dishes to add a salty, smoky flavor. The pizza is then topped with tomatoes and mozzarella, classic pizza ingredients. The flavor of the pizza is definitely different and provides an unusual take on pizza. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fried rice plates are all excellent. I would recommend the pork adobo fried rice or sesame chicken fried rice, which is what I ordered during my most recent dinner there. The rice has grilled chicken pieces, shredded carrots, egg, and green onions and the combination is excellent. The rice plate is great complement to one of my favorite side dishes, the Eggplant Miso, which, like the cucumber salad, is a simple dish but packs a lot of flavor with a special miso soy sauce and green onions. To go along with the rice dish, I also ordered the Korean chicken, which is grilled and marinated and served on top of noodles.\u003c/p>\n\u003cp>For drinks, I recommend trying some of their unique cocktails. My personal favorite is the Mercury Royale, which is sparkling white wine served with an edible candied hibiscus flower for an additional sweet flavor. I also enjoy the Bloody Mercury, their take on the Bloody Mary, which includes wasabi and soy sauce for an extra kick.\u003c/p>\n\u003cp>Don’t forget the dessert! I highly recommend the open-face Turon – a flaky, crispy flatbread topped with vanilla ice cream, sautéed bananas and jackfruit (a traditional Asian fruit used in many desserts), all topped with a sweet cinnamon rum sauce. It’s the perfect way to end a meal here and like all the other dishes the size makes it perfect for sharing.\u003c/p>\n\u003cp>I would recommend Mercury Lounge for casual dining with friends. The costs can get a bit pricey, depending on how many dishes and/or drinks ordered, but overall the food, and modern /casual bar atmosphere is great if you want Asian food packed with flavor. Aside from dinner, I would also recommend going here for Sunday brunch for the bottomless mimosas and Bloody Mary’s and tasty egg and rice dishes.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/karen-moon125x125.jpg\" alt=\"Karen Moon\" title=\"Karen Moon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stenographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trueburger\u003cbr>\n\u003cstrong>Reviewed Mercury Lounge:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Mercury Lounge has multiple personalities. It’s a lively sports bar. It’s a nightclub and live music venue. It’s a restaurant, or it wants to be. What it isn’t, however, is the swanky Zen-like lounge depicted in the photos on their website, complete with romantic candlelit tables, tucked-away seating areas, and a minimalist modern space where one can enjoy contemporary Asian cuisine. Our immediate impression of Mercury Lounge was nothing more than a loud bar crowded with musical equipment and in general disarray. And no hostess in sight.\u003c/p>\n\u003cp>We were eventually shown to a table for two in the small dining area opposite the bar space. On one side we had a lively crowd cheering at the baseball game being broadcast on their enormous TV, an apparent replacement of the modern artwork in their website photos. The table on our opposite side held a gaggle of girls out for ladies night. Everyone seemed to be having a good time, but the high volume of noise made conversation challenging.\u003c/p>\n\u003cp>The drinks list looked promising with an array of cocktails like a Thai Basil Gimlet, Mercury Mojito, and Red Ginger Fizz. We ordered two of the gimlets. At $9 each and in light of what appeared to be a bar-focused establishment, I was hopeful but ultimately disappointed. Both the gimlet and the mojito I ordered later lacked balance. One desperately needed sweetness, the other needed acid. I can’t say I enjoyed them, but they did at least have booze in them.\u003c/p>\n\u003cp>The Mercury Lounge menu is comprised of a chef’s tasting menu and an a la carte dinner menu with categories like “refreshing,” “warming,” “hearty,” and “traditional.” The Asian-influenced dishes include Thai, Korean, and Filipino items, some with an American twist. We started with spicy tuna on yam chips, which was basically a tuna poke, topped with tobiko and served on a slightly stale purple yam chip. At $12 for four tuna-topped chips, I didn’t think it was the greatest value, but at least the flavors were pleasant enough. \u003c/p>\n\u003cp>Next was an Asian pear salad that the menu described as accompanied by lettuce, bean sprouts, and a dressing made with gochujang, which I later learned to be a fermented Korean hot chili sauce. The salad we were served included the aforementioned items plus — wait for it — slices of beef. I’m no vegetarian, but I still don’t like finding meat where I don’t expect to see it. There was no chili heat in the dressing either, just the typical sweet and soy flavors you get in any chain restaurant “Asian” salad. The combination certainly didn’t highlight the Asian pears, which seemed to be treated as an afterthought rather than the star of the dish.\u003c/p>\n\u003cp>Our other dishes were crab curry fried rice, which was a generous portion and included little pieces of Chinese sausage, and while I thought I detected a crabby essence in the curry flavor, there were no identifiable pieces of crab in the dish. The hoisin-glazed short ribs (actually baby back ribs) were cooked to a nice point of tenderness (the meat came easily off the bone), but the glaze was so sickly sweet it was inedible. The hoisin was combined with something reminiscent of sugary breakfast cereal, forming a sort of crust on the outside of the ribs, minus the crunch. The meat when separated from the glaze was flavorless. \u003c/p>\n\u003cp>Throughout this lackluster dining experience, we were assaulted by sound checks and high-pitched feedback noises, along with staff and band members standing on tables to run cable, set up video cameras, etc. This was all fairly disruptive on its own, but once the band started playing at 8:40 p.m. (about 20 feet from our table), the noise was intolerable. I had no problem with the music (pretty decent reggae in fact), but it was much too close in too tight of a space for my comfort.\u003c/p>\n\u003cp>I was confused by Mercury Lounge. Maybe some people would enjoy this atmosphere during dinner, but it made my already questionable evening just plain unpleasant. For me, the noise level combined with the mediocre food and cocktails will not be worth a second visit. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-baker125x125.jpg\" alt=\"Brian Baker\" title=\"Brian Baker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> VP/Sales Channel Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patxi’s Pizza\u003cbr>\n\u003cstrong>Reviewed Mercury Lounge:\u003c/strong> Saturday, June 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMercury Lounge is truly a unique place, even for a city with a restaurant scene as diverse as San Francisco’s. A Filipino-focused, Pan-Asian restaurant, Mercury Lounge turns into a DJ club at 10:00 PM and packs in the clubbers until the wee hours.\u003c/p>\n\u003cp>We have a bit of an identity crisis on our hands. Austere concrete floors and an industrial vibe accentuate a simple, Asian-inspired décor. A playlist cranks 80s tunes, and the TVs that line the walls show sporting events (the NHL finals for our dinner). Overall, it is a very eclectic (odd?) combination. With seating for maybe only 30 people, there is a LOT of open space in the property, including an entire extra storefront that remains dark during daytime hours. When the DJ starts spinning at 10:00, the space comes alive with revelers; when we sat for dinner at 7:45 PM, we were among the only patrons.\u003c/p>\n\u003cp>I’m not generally a fan of Pan-Asian restaurants. Although I absolutely love the food from every corner of Asia, I often find that Pan-Asian places do everything satisfactorily, but nothing particularly well. I’d rate Mercury Lounge better than most, but still falling into that trap. My group of five adults started off with lumpia rolls — a Filipino staple — along with fried oysters, spicy tuna tartar, and the honey walnut prawns. The lumpia were perfectly crispy on the outside with a tasty mash of meaty filling on the inside. I love lumpia, and these were very good ones. The oysters were nicely fried and quite fresh, though lacking in any sort of Asian flavor. The prawns were huge and fantastic, but the tuna tartar disappointed with its blandness. I worship raw tuna in all of it forms, but this preparation lacked any flavor profile whatsoever.\u003c/p>\n\u003cp>The main courses were the highlights, led by the pork sisig. A classic Filipino dish, the delectable sisig is a sizzling platter of generous cuts of pork seasoned with vinegar and served with chilies and onions. This dish absolutely stole the show for my group. Coming in a close second was the Shaking Pepper Beef, a ridiculously tender slab of beef tenderloin that gets wok seared and seasoned marvelously. We also tried both the kimchi fried rice and the pork adobo fried rice. If you pulled the actual kimchi and pork out of the dishes, you’d be rewarded by their authenticity. Unfortunately, the remainder of the fried rice was under-seasoned and quite boring. Speaking of boring, the spicy garlic noodles had no discernable flavor whatsoever. Stick to the meat dishes.\u003c/p>\n\u003cp>Our service at Mercury Lounge was fantastic. Our waitress was friendly, knowledgeable, and very attentive. The five adults in our group ate everything family style, and she took notice of this and made sure we got five of everything: five prawns, five oysters, etc. This seemingly minute detail was not overlooked by our group; it’s frustrating when you get four prawns to split amongst five people! A+ on service.\u003c/p>\n\u003cp>Then there’s the wine list… Wow, failure. Keep in mind that we are in San Francisco, the wine capital of the US. To meet the needs of their patrons, Mercury Lounge offers exactly five wines, listed by grape varietal. The menu doesn’t list the producer of the wine, nor the vintage, nor even the price! I don’t mean to be a wine snob, but that’s not acceptable – not in this town! Massive upgrade needed here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, I’d say that Mercury Lounge is a DJ lounge first and a restaurant second. Some dishes truly shine, while others seem like menu filler. A bit more focus on the food, and bit less on the music would improve the restaurant’s long-term chances of success.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Trueburger: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5402\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/karen-moon125x125.jpg\" alt=\"Karen Moon\" title=\"Karen Moon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stenographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trueburger\u003cbr>\n\u003cstrong>Reviewed Trueburger:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When you see the Trueburger sign outside this urban gem, you’re already getting a glimpse of what you are about to experience. This is a place that offers a straightforward, fresh, and focused approach to the burger. They grind their own Angus beef daily, cook the patties on a griddle, and present it on custom-made egg buns with lettuce, tomato, and a garlicky aioli sauce. Onions and pickle are included on request, and for an extra charge, you can add bacon, cheese, griddled onions, or double your cholesterol intake with an additional burger patty, or get the Double-Up, double beef AND double cheese. The unexpected bonus is that Trueburger is also an amazing value. Their original burger sans the add-ons is only $4.95. \u003c/p>\n\u003cp>I love the menu at Trueburger. It’s refreshingly simple and unburdened by those overreaching burger combinations and toppings that only mask the flavor of a good burger, but there’s also enough variety to have something for everyone. The vegetarian-inclined can enjoy a portobello mushroom burger, fried crisp and oozing with smoked mozzarella. They also offer hot dogs with various accoutrements, homemade chili, and three types of chopped salads. But I can’t bring myself to order anything but a burger here. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On my most recent visit to Trueburger, I ordered the cheesy Trueburger with bacon. The meat was crispy on the outside and still a little bit pink inside, and full of good meaty flavor, mingling nicely with the crisp lettuce, tangy sliced tomato, smoky and pleasantly chewy bacon, and perfectly squishy bun. And the fries are no mere side order. I try to share them with my husband to save calories, but it’s not easy. They’re consistently good – fresh, hot, and the right amount of crispy, never pallid and bland or over browned and tough. You can get cheesy sauce with them, but I prefer an extra side of the garlic aioli or the chipotle sauce that comes with their spicy coleslaw dog to use as a dip.\u003c/p>\n\u003cp>Trueburger has the usual fountain drinks available, plus a variety of bottled specialty soft drinks, but a fairly recent addition to the menu is bottled beer, a delight for those of us who like to indulge while indulging. We happily guzzled the locally made Drake’s Amber Ale from San Leandro with our burgers and fries. And for folks with a sweet tooth, the hand-spun shakes made with premium ice cream and optional mix-ins are a must-have. On recent visits I’ve enjoyed the Oreo shake and vanilla shake with orange cream (a refreshing and much improved version of the 50/50 bar), but my favorite to date is the special vanilla Twinkie shake I had on my last visit. While slurping up this thick and luscious shake blended with real Twinkie bits through a straw, one need only savor the moment.\u003c/p>\n\u003cp> Just one block away from Lake Merritt, you can get your food to go or enjoy it on the premises in a friendly, casual, and comfortably communal atmosphere, rubbing shoulders with the mixed crowd of Oakland locals looking for a burger fix. True Burger is a great place to go when you have that burger craving. You will leave feeling gratified, satisfied, and even with a little cash to spare.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-baker125x125.jpg\" alt=\"Brian Baker\" title=\"Brian Baker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> VP/Sales Channel Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patxi’s Pizza\u003cbr>\n\u003cstrong>Reviewed Trueburger:\u003c/strong> Friday, June 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTrueburger is a tiny little joint in downtown Oakland that serves up some truly fantastic burgers. Owned and operated by two former sous chefs of a much more upscale restaurant, Trueburger has a very relaxed, comfortable atmosphere and seating for maybe 30 people. Customers queue up to place their orders at the counter, and then grab a seat — if there are any. \u003c/p>\n\u003cp>Located on Grand Avenue and a block west of Harrison Street, Trueburger will be conveniently located if you live or work near downtown Oakland. My wife and I live and work in San Francisco, so she took BART, while I chose to drive. Trueburger is about a 10-minute walk from BART (19th St. Oakland), and parking in the area is near-impossible. Seek out the little parking lot on Valdez Street, just north of 23rd that is free after 6:00 PM.\u003c/p>\n\u003cp>The place was a zoo. After waiting in a long line to order our food, we got lucky and snagged a table big enough for our group of five adults and a toddler. Many others weren’t so lucky, and ended up eating their burgers while standing on the sidewalk. It’s that kind of place. Think Ike’s in the Castro.\u003c/p>\n\u003cp>But I have to admit, that was one darn fine burger. Cooked perfectly medium-rare, with some pinkness in the middle, the burger was juicy and flavorful. The gooey cheese was succulent, and the soft bun and fresh lettuce and tomato were perfect. I ordered the Bacon Cheesy Trueburger, and the bacon was thick-cut and extremely flavorful. This was no skimpy, limp, flavorless bacon like you get at most fast-food places. This was serious bacon.\u003c/p>\n\u003cp>The absolute star of the show was undoubtedly the True Deluxe, a cheeseburger plus a whole portabella mushroom that has been stuffed with smoked mozzarella, breaded, and deep-fried. Oh, dear God. It was good. It was really, really good. The fresh mushroom flavor powers through all the rest, and the crisp coating is heavenly. If you can fit the whole thing in your mouth, it’s one of the best burgers you’ll ever eat.\u003c/p>\n\u003cp>My group powered through a whole host of calorie bombs at Trueburger, including the Spicy Coleslaw Dog, a fresh sausage that packs some surprising heat, buried beneath a thick coating of fresh coleslaw. The slaw received mixed reviews from my group, but the spicy dog was tasty, and the whole thing worked well. The Whole Spiced Dill Pickle was fat, juicy, and fantastic, and the shakes made for a tasty dessert, although one was about twice as thick as the other. The four beers on the menu were sufficient.\u003c/p>\n\u003cp>The only disappointment was the fries. Usually a favorite of mine, these were a bit blah, and the cheese sauce option was disgusting: it had a nasty, unnatural color and was completely devoid of flavor. There’s nothing worse than empty calories that lack flavor. I want my empty calories to taste good! \u003c/p>\n\u003cp>Overall, Trueburger reminds me quite a bit of In-N-Out, but with a juicer burger that gets cooked a perfectly pinky medium-rare. The True Deluxe will make portabella mushroom fans weep with joy as they shove the massive, paper-wrapped burger into their face. If you live or work in downtown Oakland and don’t mind potentially waiting in a long line and having to fight for a table, you won’t find a better burger than at Trueburger.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/julie-castro125x125.jpg\" alt=\"Julie Castro\" title=\"Julie Castro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Julie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mercury Lounge\u003cbr>\n\u003cstrong>Reviewed Trueburger:\u003c/strong> Saturday, June 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Trueburger is a very small restaurant in Oakland that takes gourmet burgers to new level. I arrived at around 6pm for dinner on a Saturday night and a small crowd had already begun to form. I realized quickly that this was a popular place in the neighborhood and with good reason. By 6:30, the place was packed. The menu was small. I stood in line and placed my order with the cashier and decided on a getting a True Deluxe burger (a combination of their only vegetarian option, the mushroom burger and their signature Trueburger), a side of order of french fries, and bottled root beer. I picked up my order at the counter once my name was called after a brief wait. The over-the-counter service was quick and cordial. \u003c/p>\n\u003cp>The True Deluxe was a medium sized (but VERY filling) burger on a fresh toasted egg bun that was absolutely delicious. The Angus beef patty was tender and juicy and medium-cooked, which happens to be just the way I like it. But for me, the standout for this burger and what made it unique was definitely the inclusion of the fried portobello mushroom on top of the beef. Crispy and filled with mozzarella cheesy goodness, this mushroom ingredient added an unexpected combination of a chewy AND crunch factor to the burger and struck a perfect balance with the rest of the ingredients, which included garlic mayo, lettuce, tomatoes, and pickles upon request. They provide an option of also ordering additional ingredients, such as bacon and grilled onions. To my delight, the fries were cooked perfectly — crispy and not too salty and the traditional thin kind, which I prefer over wedge fries. I would recommend sharing one order of fries, which was large enough for two people.\u003c/p>\n\u003cp>As far as décor, the restaurant is very small, simple, and clean with a few small tables. Artwork was sparse, but fit the simplistic, cozy vibe of the place. Upon entering there is an interesting black and white mural of the Oakland cityscape that occupied most of one wall, showcasing city pride and adding an interesting artistic dimension. Since the small tables were completely full, most of the customers, after looking around and weighing their options, seemed resigned to do just do takeout, instead of waiting. Therefore, one of the only drawbacks of this place, I think, for some customers, would be the lack of seating. For peak dinner hours, this is not the place to bring a group of over 4 people, in my opinion to dine, and they do not accept reservations. Luckily I arrived right in time to find street parking right next to the restaurant and get a small table for two after ordering. Also, I would have liked to have the condiments, napkins, and utensils on the dining tables or on my ordering tray instead of on a small side table to get myself. But considering the size of the tables, this is understandable.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would recommend Trueburger for a casual dining experience, and if you are craving a juicy, yet unique burger from what you are normally used to. It was a good bang for my buck considering the quality, flavor, and balance of the ingredients. If I was with a large group I would most likely just order takeout from here instead of dining in, considering the size of the tables. In summary, I would definitely come back if I was in the neighborhood and get the True Deluxe again. I can see that burger becoming my fast favorite; I would also try their milkshakes and root beer float for desserts. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Karen:\u003c/strong> \"This is a place that offers a straightforward, fresh, and focused approach to the burger.\"\r\n\u003cstrong>Brian:\u003c/strong> \"The absolute star of the show was undoubtedly the True Deluxe, a cheeseburger plus a whole portabella mushroom that has been stuffed with smoked mozzarella, breaded, and deep-fried.\"\r\n\u003cstrong>Julie:\u003c/strong> \"To my delight, the fries were cooked perfectly -- crispy and not too salty and the traditional thin kind, which I prefer over wedge fries.\"\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Trueburger: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5402\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/karen-moon125x125.jpg\" alt=\"Karen Moon\" title=\"Karen Moon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stenographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trueburger\u003cbr>\n\u003cstrong>Reviewed Trueburger:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When you see the Trueburger sign outside this urban gem, you’re already getting a glimpse of what you are about to experience. This is a place that offers a straightforward, fresh, and focused approach to the burger. They grind their own Angus beef daily, cook the patties on a griddle, and present it on custom-made egg buns with lettuce, tomato, and a garlicky aioli sauce. Onions and pickle are included on request, and for an extra charge, you can add bacon, cheese, griddled onions, or double your cholesterol intake with an additional burger patty, or get the Double-Up, double beef AND double cheese. The unexpected bonus is that Trueburger is also an amazing value. Their original burger sans the add-ons is only $4.95. \u003c/p>\n\u003cp>I love the menu at Trueburger. It’s refreshingly simple and unburdened by those overreaching burger combinations and toppings that only mask the flavor of a good burger, but there’s also enough variety to have something for everyone. The vegetarian-inclined can enjoy a portobello mushroom burger, fried crisp and oozing with smoked mozzarella. They also offer hot dogs with various accoutrements, homemade chili, and three types of chopped salads. But I can’t bring myself to order anything but a burger here. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On my most recent visit to Trueburger, I ordered the cheesy Trueburger with bacon. The meat was crispy on the outside and still a little bit pink inside, and full of good meaty flavor, mingling nicely with the crisp lettuce, tangy sliced tomato, smoky and pleasantly chewy bacon, and perfectly squishy bun. And the fries are no mere side order. I try to share them with my husband to save calories, but it’s not easy. They’re consistently good – fresh, hot, and the right amount of crispy, never pallid and bland or over browned and tough. You can get cheesy sauce with them, but I prefer an extra side of the garlic aioli or the chipotle sauce that comes with their spicy coleslaw dog to use as a dip.\u003c/p>\n\u003cp>Trueburger has the usual fountain drinks available, plus a variety of bottled specialty soft drinks, but a fairly recent addition to the menu is bottled beer, a delight for those of us who like to indulge while indulging. We happily guzzled the locally made Drake’s Amber Ale from San Leandro with our burgers and fries. And for folks with a sweet tooth, the hand-spun shakes made with premium ice cream and optional mix-ins are a must-have. On recent visits I’ve enjoyed the Oreo shake and vanilla shake with orange cream (a refreshing and much improved version of the 50/50 bar), but my favorite to date is the special vanilla Twinkie shake I had on my last visit. While slurping up this thick and luscious shake blended with real Twinkie bits through a straw, one need only savor the moment.\u003c/p>\n\u003cp> Just one block away from Lake Merritt, you can get your food to go or enjoy it on the premises in a friendly, casual, and comfortably communal atmosphere, rubbing shoulders with the mixed crowd of Oakland locals looking for a burger fix. True Burger is a great place to go when you have that burger craving. You will leave feeling gratified, satisfied, and even with a little cash to spare.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-baker125x125.jpg\" alt=\"Brian Baker\" title=\"Brian Baker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> VP/Sales Channel Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patxi’s Pizza\u003cbr>\n\u003cstrong>Reviewed Trueburger:\u003c/strong> Friday, June 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTrueburger is a tiny little joint in downtown Oakland that serves up some truly fantastic burgers. Owned and operated by two former sous chefs of a much more upscale restaurant, Trueburger has a very relaxed, comfortable atmosphere and seating for maybe 30 people. Customers queue up to place their orders at the counter, and then grab a seat — if there are any. \u003c/p>\n\u003cp>Located on Grand Avenue and a block west of Harrison Street, Trueburger will be conveniently located if you live or work near downtown Oakland. My wife and I live and work in San Francisco, so she took BART, while I chose to drive. Trueburger is about a 10-minute walk from BART (19th St. Oakland), and parking in the area is near-impossible. Seek out the little parking lot on Valdez Street, just north of 23rd that is free after 6:00 PM.\u003c/p>\n\u003cp>The place was a zoo. After waiting in a long line to order our food, we got lucky and snagged a table big enough for our group of five adults and a toddler. Many others weren’t so lucky, and ended up eating their burgers while standing on the sidewalk. It’s that kind of place. Think Ike’s in the Castro.\u003c/p>\n\u003cp>But I have to admit, that was one darn fine burger. Cooked perfectly medium-rare, with some pinkness in the middle, the burger was juicy and flavorful. The gooey cheese was succulent, and the soft bun and fresh lettuce and tomato were perfect. I ordered the Bacon Cheesy Trueburger, and the bacon was thick-cut and extremely flavorful. This was no skimpy, limp, flavorless bacon like you get at most fast-food places. This was serious bacon.\u003c/p>\n\u003cp>The absolute star of the show was undoubtedly the True Deluxe, a cheeseburger plus a whole portabella mushroom that has been stuffed with smoked mozzarella, breaded, and deep-fried. Oh, dear God. It was good. It was really, really good. The fresh mushroom flavor powers through all the rest, and the crisp coating is heavenly. If you can fit the whole thing in your mouth, it’s one of the best burgers you’ll ever eat.\u003c/p>\n\u003cp>My group powered through a whole host of calorie bombs at Trueburger, including the Spicy Coleslaw Dog, a fresh sausage that packs some surprising heat, buried beneath a thick coating of fresh coleslaw. The slaw received mixed reviews from my group, but the spicy dog was tasty, and the whole thing worked well. The Whole Spiced Dill Pickle was fat, juicy, and fantastic, and the shakes made for a tasty dessert, although one was about twice as thick as the other. The four beers on the menu were sufficient.\u003c/p>\n\u003cp>The only disappointment was the fries. Usually a favorite of mine, these were a bit blah, and the cheese sauce option was disgusting: it had a nasty, unnatural color and was completely devoid of flavor. There’s nothing worse than empty calories that lack flavor. I want my empty calories to taste good! \u003c/p>\n\u003cp>Overall, Trueburger reminds me quite a bit of In-N-Out, but with a juicer burger that gets cooked a perfectly pinky medium-rare. The True Deluxe will make portabella mushroom fans weep with joy as they shove the massive, paper-wrapped burger into their face. If you live or work in downtown Oakland and don’t mind potentially waiting in a long line and having to fight for a table, you won’t find a better burger than at Trueburger.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/julie-castro125x125.jpg\" alt=\"Julie Castro\" title=\"Julie Castro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Julie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mercury Lounge\u003cbr>\n\u003cstrong>Reviewed Trueburger:\u003c/strong> Saturday, June 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Trueburger is a very small restaurant in Oakland that takes gourmet burgers to new level. I arrived at around 6pm for dinner on a Saturday night and a small crowd had already begun to form. I realized quickly that this was a popular place in the neighborhood and with good reason. By 6:30, the place was packed. The menu was small. I stood in line and placed my order with the cashier and decided on a getting a True Deluxe burger (a combination of their only vegetarian option, the mushroom burger and their signature Trueburger), a side of order of french fries, and bottled root beer. I picked up my order at the counter once my name was called after a brief wait. The over-the-counter service was quick and cordial. \u003c/p>\n\u003cp>The True Deluxe was a medium sized (but VERY filling) burger on a fresh toasted egg bun that was absolutely delicious. The Angus beef patty was tender and juicy and medium-cooked, which happens to be just the way I like it. But for me, the standout for this burger and what made it unique was definitely the inclusion of the fried portobello mushroom on top of the beef. Crispy and filled with mozzarella cheesy goodness, this mushroom ingredient added an unexpected combination of a chewy AND crunch factor to the burger and struck a perfect balance with the rest of the ingredients, which included garlic mayo, lettuce, tomatoes, and pickles upon request. They provide an option of also ordering additional ingredients, such as bacon and grilled onions. To my delight, the fries were cooked perfectly — crispy and not too salty and the traditional thin kind, which I prefer over wedge fries. I would recommend sharing one order of fries, which was large enough for two people.\u003c/p>\n\u003cp>As far as décor, the restaurant is very small, simple, and clean with a few small tables. Artwork was sparse, but fit the simplistic, cozy vibe of the place. Upon entering there is an interesting black and white mural of the Oakland cityscape that occupied most of one wall, showcasing city pride and adding an interesting artistic dimension. Since the small tables were completely full, most of the customers, after looking around and weighing their options, seemed resigned to do just do takeout, instead of waiting. Therefore, one of the only drawbacks of this place, I think, for some customers, would be the lack of seating. For peak dinner hours, this is not the place to bring a group of over 4 people, in my opinion to dine, and they do not accept reservations. Luckily I arrived right in time to find street parking right next to the restaurant and get a small table for two after ordering. Also, I would have liked to have the condiments, napkins, and utensils on the dining tables or on my ordering tray instead of on a small side table to get myself. But considering the size of the tables, this is understandable.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would recommend Trueburger for a casual dining experience, and if you are craving a juicy, yet unique burger from what you are normally used to. It was a good bang for my buck considering the quality, flavor, and balance of the ingredients. If I was with a large group I would most likely just order takeout from here instead of dining in, considering the size of the tables. In summary, I would definitely come back if I was in the neighborhood and get the True Deluxe again. I can see that burger becoming my fast favorite; I would also try their milkshakes and root beer float for desserts. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Alhamra Indian and Pakistani Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/40/2011/07/david-singh125x125.jpg\" alt=\"David Singh\" title=\"David Singh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cardiologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alhamra Indian and Pakistani Restaurant\u003cbr>\n\u003cstrong>Reviewed Alhamra Indian and Pakistani Restaurant:\u003c/strong> Monday, May 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’ve been a devotee of Alhamra in the Mission for a long time now. Our city does have its fair share of Indian/Pakistani eateries, but this ranks among the best. The first time I went to Alhamra in the Mission I was a medical resident. I was operating on a shoestring budget and constantly sought out venues in my neighborhood where I could have a decent sit-down meal without having to go without electricity for a few days. \u003c/p>\n\u003cp>This non-descript restaurant in the Mission was a latecomer to my rotation — mostly because there were several other restaurants in the area with similar menus that always seemed to be more crowded. One fateful day, unwilling to bear the crowds of these spots, I wandered in, and my life was changed forever. Among my circle of friends, Alhamra quickly emerged as our favorite Indian/Pakistani eatery in the city. What I cannot understand is why this place does not get more attention. True, it could use some improvements with ambience, but what it lacks in ambiance it more than makes up for with sensational food.\u003c/p>\n\u003cp>So what makes it so good? First, it is true that my parents, accustomed to the heavily spiced cuisine of their motherland, put chili powder in my baby food. This meant that they wouldn’t have dumb down their cooking for their American-raised, french fry-loving son, so yes, I eventually found that french fries tasted better smothered with hot sauce. The end result of this child-rearing experiment is my insatiable drive to find incendiary cuisine. Anyone can make a dish spicy, but to make it spicy and flavorful is a real challenge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So first and foremost, Alhamra is at the top of my list because they can deliver the spice. It took some time, but once the cooks finally recognized my tolerance levels were up to par, they released the fire. Now they spice my food without my having to ask. The chef makes his own hot sauce, which he reserves for “special” customers like me. Be warned it is not for the faint of palate.\u003c/p>\n\u003cp>But even for those of you who prefer milder flavors, this place offers an array of dishes that are excellent. In my opinion, they make the best chicken tikka masala (CTM) in the city (and one can find a CTM on nearly every block in San Francisco). Someone once told me that one should never order a biryani for less than $20. The complexity of the dish requires so much preparation that a venue with good biryani would have to charge high prices just to offset the labor requirements of the dish. Alhamra violates this rule. I sometimes wake up in the middle of the night with my mouth watering after dreaming about their succulent lamb and chicken biryani. But where they really shine is in their Tandoori cuisine: their Tandoori shrimp and fish are beyond description. I won’t even make the attempt.\u003c/p>\n\u003cp>The proprietors and his family at Alhamra have always been welcoming and hospitable. The owner welcomes me as “brother” when I eat there, a reflection of the fact that this really is a community-based restaurant serving a large extended family of devotees. Do yourself a favor next time you’ve got a craving for some down-home Indian/Pakistani cooking: buy yourself a six-pack or a bottle of wine, and head to Alhamra and order up a feast. Your belly, wallet, and companions will all be grateful.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/sarah-payne125x125a.jpg\" alt=\"Sarah Payne\" title=\"Sarah Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Implementation Project Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mandalay\u003cbr>\n\u003cstrong>Reviewed Alhamra Indian and Pakistani Restaurant:\u003c/strong> Tuesday, May 31, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n16th and Valencia is one of my favorite places to start a night out, so I was excited to try a new place. A friend and I popped in a little after 6:30pm on a Tuesday, and we were the only patrons. The restaurant is spacious and airy, and the familiar spicy smell of Indian dishes greeted us just before the manager, a stocky man in a backward baseball cap, gestured to us that we could choose our table. He brought us menus and a carafe of water (I love when restaurants do this, because I always feel dehydrated). \u003c/p>\n\u003cp>The atmosphere of the restaurant was relaxed when I was there. One of the employees was reviewing something on his laptop, the waiter had a hip propped up against the counter while he was waiting for us to order, and the cook was whistling while he went about making the food. There was a painted mural on the wall, and the space was clean. For a Tuesday evening, I enjoyed the vibe. \u003c/p>\n\u003cp>Since I’m a sucker for anything deep-fried, I had to try the vegetable pakora. They have a bit of a kick, which I enjoyed, but are very dry and otherwise lacked flavor. I had to soak them in the mint sauce on the table. The combo is pretty tasty, so I enjoyed it overall. We ordered our entrees next. I love chicken tikka masala (barbecue chicken in creamy, spicy sauce), so that was a given. We also tried the lamb roll kebab (ground lamb grilled on a stick) and added the sag paneer (spinach and cheese) to get a little something green in the mix. \u003c/p>\n\u003cp>For our drinks, we added mango lassis, which were delicious. It’s sort of a drinkable orange Creamsicle, and does the double duty of calming down the heat from the spicy dishes. The lamb roll, the tikka masala, and the sag paneer came to the table next, along with our naan and rice. The portions were smaller than I’d expected, but given that most menu items are below $10, I wasn’t disappointed (and I didn’t leave hungry). \u003c/p>\n\u003cp>I tried the sag paneer first. I found that the flavor included some spice, but didn’t go overboard on heat. My friend made the comment that the spinach tasted like it had been heated from having been frozen, rather than fresh spinach that had just been cooked down. I wasn’t a fan of the texture, but I found the flavor to be on par with sag paneer that I’ve had at other restaurants.\u003c/p>\n\u003cp>Next up was the chicken tikka masala. The chicken used was good quality, the meat was cooked well, and the sauce was a good flavor. The tikka masala sauce is creamy and didn’t have the copious oil pools that some masala dishes at other restaurants have. I probably could have drunk that sauce out of a tall glass. I enjoyed this the most out of all of the dishes I tried here. \u003c/p>\n\u003cp>The last item I tried was the lamb roll. It was a bit dry, but I enjoyed its spicy flavor. The dish came with a lime, and when adding that element to the mix, the dish tasted less like a generic lamb meatball and more like a savory Indian dish. I don’t know that I’d order it again, but I was glad I tried it.\u003c/p>\n\u003cp>Overall, I wouldn’t call this a destination restaurant (i.e. I’m not going out of my way just to eat here), but it offers solid Indian fare, and I’d definitely return if I’m in the area and craving tikka masala.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/tony-liang125x125.jpg\" alt=\"Tony Liang\" title=\"Tony Liang\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gibraltar\u003cbr>\n\u003cstrong>Reviewed Alhamra Indian and Pakistani Restaurant:\u003c/strong> Monday, May 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe caught scent of the curry spices of Alhamra from 16th Street, a block and a half from where my wife’s parking karma led us to park. The restaurant is Spartan in setup and décor. A long rectangular space, Alhamra had the kitchen visible from the street. Tables lined either wall of the restaurant, one covered in a Persian or Indian themed mural, the other covered in mirrors. Prints decorated the top of the walls, one seem to depict a scene of Santorini, Greece.\u003c/p>\n\u003cp>The restaurant is inundated in smells of curry and spice. The menu is very simple but not lacking in choices. In order to get a broad feel of the kitchen, we decided to sample the Tandoori chicken thigh and leg, the garlic nan, onion nan, keema nan (lamb nan), an item off the daily specials, the chicken kofta (chicken meatballs in curry), aloo gobhi, and lamb korma curry. The flavored rice dish, chawal and two hot, spiced milk teas were also ordered to go with dinner.\u003c/p>\n\u003cp>With the very open kitchen in the restaurant, it is very easy to see that everything was freshly prepared to order. The nans were fresh from the oven, tender and fluffy with slightly crispy edges and bottom, and a steamy and hot stuffing. Tearing into the nans released a plume of steam and the unique scent of the stuffed ingredients. The onion nan was sweet and carried a soft onion flavor with each bite. The garlic nan was fragrant, and the garlicky sweetness was unmistakable. The keema nan was the most flavorfully interesting. The lamb in the nan as well flavored with spices, and the lamb was not overbearing in gaminess. The spice mixed in the ground lamb adds an interesting dimension to the flavor of the nan and worked wonderfully with the sweetness of the nan.\u003c/p>\n\u003cp>The Tandoori chicken was plump, juicy, and hot from the oven, and the Tandoori rub permeates the chicken with fragrant spice notes. Wrap a piece up with a nan of choice, and one has bite-sized deliciousness. The chicken was so delicious and tasty we ordered another one halfway through the dinner. The chicken kofta consisted of four golf ball sized chicken meatballs sitting in a generous pool of brown curry. The meatball was dense and a little dry (as chicken meatballs can tend to be), but carried great flavor from the herbs rolled into the meatballs and the flavorful and spicy curry it was sitting in. The curry sauce was complex and spicy, pairing off wonderfully with the rice and nan. The aloo gobhi was equally assertively flavored. The cauliflower and potatoes were cooked till fork tender, allowing it time to pick up the curry sauce it was cooked in, a curry sauce that added another dimension of flavor but did not mask the natural sweetness of the vegetables.\u003c/p>\n\u003cp>At this time, my wife and I were already quite full, but ordered a second order of Tandoori chicken. We have pretty much given up hope on the order of lamb korma curry since it still hasn’t been served. However, being as full as we were, we were happy that the lamb korma curry was absent and asked them to take the lamb korma curry off the final bill during the final reckoning. While the cost was being recalculated, my wife and I sat back and finished the spiced and sweetened hot milk tea that we had ordered with dinner. The tea, made rich by milk and exciting by the spices and sugar, was a wonderful way to finish this very good dinner.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The restaurant was rather empty while we were there (just us and two other tables), however, during dinner, the phone didn’t stop ringing with takeout orders and by the dinner’s end, the dining room was filling up with diners. The service was casual but prompt, and the food was prepared and served in a timely manner. My wife and I both agreed that if we were living in the Mission District or even in the surrounding areas, Alhamra would become a regular take-away place for us. The food is very solid, the flavors are assertive and rich, and the price is very fair. We would definitely come back to Alhamra for dinner. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>David:\u003c/strong> \"So first and foremost, Alhamra is at the top of my list because they can deliver the spice.\"\r\n\u003cstrong>Sarah:\u003c/strong> \"Next up was the chicken tikka masala. The chicken used was good quality, the meat was cooked well, and the sauce was a good flavor.\" \r\n\u003cstrong>Tony:\u003c/strong> \"My wife and I both agreed that if we were living in the Mission District or even in the surrounding areas, Alhamra would become a regular take-away place for us.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Alhamra Indian and Pakistani Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/40/2011/07/david-singh125x125.jpg\" alt=\"David Singh\" title=\"David Singh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cardiologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alhamra Indian and Pakistani Restaurant\u003cbr>\n\u003cstrong>Reviewed Alhamra Indian and Pakistani Restaurant:\u003c/strong> Monday, May 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’ve been a devotee of Alhamra in the Mission for a long time now. Our city does have its fair share of Indian/Pakistani eateries, but this ranks among the best. The first time I went to Alhamra in the Mission I was a medical resident. I was operating on a shoestring budget and constantly sought out venues in my neighborhood where I could have a decent sit-down meal without having to go without electricity for a few days. \u003c/p>\n\u003cp>This non-descript restaurant in the Mission was a latecomer to my rotation — mostly because there were several other restaurants in the area with similar menus that always seemed to be more crowded. One fateful day, unwilling to bear the crowds of these spots, I wandered in, and my life was changed forever. Among my circle of friends, Alhamra quickly emerged as our favorite Indian/Pakistani eatery in the city. What I cannot understand is why this place does not get more attention. True, it could use some improvements with ambience, but what it lacks in ambiance it more than makes up for with sensational food.\u003c/p>\n\u003cp>So what makes it so good? First, it is true that my parents, accustomed to the heavily spiced cuisine of their motherland, put chili powder in my baby food. This meant that they wouldn’t have dumb down their cooking for their American-raised, french fry-loving son, so yes, I eventually found that french fries tasted better smothered with hot sauce. The end result of this child-rearing experiment is my insatiable drive to find incendiary cuisine. Anyone can make a dish spicy, but to make it spicy and flavorful is a real challenge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So first and foremost, Alhamra is at the top of my list because they can deliver the spice. It took some time, but once the cooks finally recognized my tolerance levels were up to par, they released the fire. Now they spice my food without my having to ask. The chef makes his own hot sauce, which he reserves for “special” customers like me. Be warned it is not for the faint of palate.\u003c/p>\n\u003cp>But even for those of you who prefer milder flavors, this place offers an array of dishes that are excellent. In my opinion, they make the best chicken tikka masala (CTM) in the city (and one can find a CTM on nearly every block in San Francisco). Someone once told me that one should never order a biryani for less than $20. The complexity of the dish requires so much preparation that a venue with good biryani would have to charge high prices just to offset the labor requirements of the dish. Alhamra violates this rule. I sometimes wake up in the middle of the night with my mouth watering after dreaming about their succulent lamb and chicken biryani. But where they really shine is in their Tandoori cuisine: their Tandoori shrimp and fish are beyond description. I won’t even make the attempt.\u003c/p>\n\u003cp>The proprietors and his family at Alhamra have always been welcoming and hospitable. The owner welcomes me as “brother” when I eat there, a reflection of the fact that this really is a community-based restaurant serving a large extended family of devotees. Do yourself a favor next time you’ve got a craving for some down-home Indian/Pakistani cooking: buy yourself a six-pack or a bottle of wine, and head to Alhamra and order up a feast. Your belly, wallet, and companions will all be grateful.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/sarah-payne125x125a.jpg\" alt=\"Sarah Payne\" title=\"Sarah Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Implementation Project Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mandalay\u003cbr>\n\u003cstrong>Reviewed Alhamra Indian and Pakistani Restaurant:\u003c/strong> Tuesday, May 31, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n16th and Valencia is one of my favorite places to start a night out, so I was excited to try a new place. A friend and I popped in a little after 6:30pm on a Tuesday, and we were the only patrons. The restaurant is spacious and airy, and the familiar spicy smell of Indian dishes greeted us just before the manager, a stocky man in a backward baseball cap, gestured to us that we could choose our table. He brought us menus and a carafe of water (I love when restaurants do this, because I always feel dehydrated). \u003c/p>\n\u003cp>The atmosphere of the restaurant was relaxed when I was there. One of the employees was reviewing something on his laptop, the waiter had a hip propped up against the counter while he was waiting for us to order, and the cook was whistling while he went about making the food. There was a painted mural on the wall, and the space was clean. For a Tuesday evening, I enjoyed the vibe. \u003c/p>\n\u003cp>Since I’m a sucker for anything deep-fried, I had to try the vegetable pakora. They have a bit of a kick, which I enjoyed, but are very dry and otherwise lacked flavor. I had to soak them in the mint sauce on the table. The combo is pretty tasty, so I enjoyed it overall. We ordered our entrees next. I love chicken tikka masala (barbecue chicken in creamy, spicy sauce), so that was a given. We also tried the lamb roll kebab (ground lamb grilled on a stick) and added the sag paneer (spinach and cheese) to get a little something green in the mix. \u003c/p>\n\u003cp>For our drinks, we added mango lassis, which were delicious. It’s sort of a drinkable orange Creamsicle, and does the double duty of calming down the heat from the spicy dishes. The lamb roll, the tikka masala, and the sag paneer came to the table next, along with our naan and rice. The portions were smaller than I’d expected, but given that most menu items are below $10, I wasn’t disappointed (and I didn’t leave hungry). \u003c/p>\n\u003cp>I tried the sag paneer first. I found that the flavor included some spice, but didn’t go overboard on heat. My friend made the comment that the spinach tasted like it had been heated from having been frozen, rather than fresh spinach that had just been cooked down. I wasn’t a fan of the texture, but I found the flavor to be on par with sag paneer that I’ve had at other restaurants.\u003c/p>\n\u003cp>Next up was the chicken tikka masala. The chicken used was good quality, the meat was cooked well, and the sauce was a good flavor. The tikka masala sauce is creamy and didn’t have the copious oil pools that some masala dishes at other restaurants have. I probably could have drunk that sauce out of a tall glass. I enjoyed this the most out of all of the dishes I tried here. \u003c/p>\n\u003cp>The last item I tried was the lamb roll. It was a bit dry, but I enjoyed its spicy flavor. The dish came with a lime, and when adding that element to the mix, the dish tasted less like a generic lamb meatball and more like a savory Indian dish. I don’t know that I’d order it again, but I was glad I tried it.\u003c/p>\n\u003cp>Overall, I wouldn’t call this a destination restaurant (i.e. I’m not going out of my way just to eat here), but it offers solid Indian fare, and I’d definitely return if I’m in the area and craving tikka masala.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/tony-liang125x125.jpg\" alt=\"Tony Liang\" title=\"Tony Liang\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gibraltar\u003cbr>\n\u003cstrong>Reviewed Alhamra Indian and Pakistani Restaurant:\u003c/strong> Monday, May 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe caught scent of the curry spices of Alhamra from 16th Street, a block and a half from where my wife’s parking karma led us to park. The restaurant is Spartan in setup and décor. A long rectangular space, Alhamra had the kitchen visible from the street. Tables lined either wall of the restaurant, one covered in a Persian or Indian themed mural, the other covered in mirrors. Prints decorated the top of the walls, one seem to depict a scene of Santorini, Greece.\u003c/p>\n\u003cp>The restaurant is inundated in smells of curry and spice. The menu is very simple but not lacking in choices. In order to get a broad feel of the kitchen, we decided to sample the Tandoori chicken thigh and leg, the garlic nan, onion nan, keema nan (lamb nan), an item off the daily specials, the chicken kofta (chicken meatballs in curry), aloo gobhi, and lamb korma curry. The flavored rice dish, chawal and two hot, spiced milk teas were also ordered to go with dinner.\u003c/p>\n\u003cp>With the very open kitchen in the restaurant, it is very easy to see that everything was freshly prepared to order. The nans were fresh from the oven, tender and fluffy with slightly crispy edges and bottom, and a steamy and hot stuffing. Tearing into the nans released a plume of steam and the unique scent of the stuffed ingredients. The onion nan was sweet and carried a soft onion flavor with each bite. The garlic nan was fragrant, and the garlicky sweetness was unmistakable. The keema nan was the most flavorfully interesting. The lamb in the nan as well flavored with spices, and the lamb was not overbearing in gaminess. The spice mixed in the ground lamb adds an interesting dimension to the flavor of the nan and worked wonderfully with the sweetness of the nan.\u003c/p>\n\u003cp>The Tandoori chicken was plump, juicy, and hot from the oven, and the Tandoori rub permeates the chicken with fragrant spice notes. Wrap a piece up with a nan of choice, and one has bite-sized deliciousness. The chicken was so delicious and tasty we ordered another one halfway through the dinner. The chicken kofta consisted of four golf ball sized chicken meatballs sitting in a generous pool of brown curry. The meatball was dense and a little dry (as chicken meatballs can tend to be), but carried great flavor from the herbs rolled into the meatballs and the flavorful and spicy curry it was sitting in. The curry sauce was complex and spicy, pairing off wonderfully with the rice and nan. The aloo gobhi was equally assertively flavored. The cauliflower and potatoes were cooked till fork tender, allowing it time to pick up the curry sauce it was cooked in, a curry sauce that added another dimension of flavor but did not mask the natural sweetness of the vegetables.\u003c/p>\n\u003cp>At this time, my wife and I were already quite full, but ordered a second order of Tandoori chicken. We have pretty much given up hope on the order of lamb korma curry since it still hasn’t been served. However, being as full as we were, we were happy that the lamb korma curry was absent and asked them to take the lamb korma curry off the final bill during the final reckoning. While the cost was being recalculated, my wife and I sat back and finished the spiced and sweetened hot milk tea that we had ordered with dinner. The tea, made rich by milk and exciting by the spices and sugar, was a wonderful way to finish this very good dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The restaurant was rather empty while we were there (just us and two other tables), however, during dinner, the phone didn’t stop ringing with takeout orders and by the dinner’s end, the dining room was filling up with diners. The service was casual but prompt, and the food was prepared and served in a timely manner. My wife and I both agreed that if we were living in the Mission District or even in the surrounding areas, Alhamra would become a regular take-away place for us. The food is very solid, the flavors are assertive and rich, and the price is very fair. We would definitely come back to Alhamra for dinner. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mandalay: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5309\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/40/2011/07/sarah-payne125x125a.jpg\" alt=\"Sarah Payne\" title=\"Sarah Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Implementation Project Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mandalay\u003cbr>\n\u003cstrong>Reviewed Mandalay:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The storefront is a primary yellow. The color is warm, bright, and fun, which are all the perfect adjectives to describe Mandalay restaurant.\u003c/p>\n\u003cp>Located just a few blocks from the bustle of the shops and bars of Clement Street, Mandalay’s location is perfect if you’re driving (i.e. it’s off of a few major thoroughfares AND there’s a fair amount of street parking) or taking public transportation (the 38, 2, and 1 MUNI lines all stop within a few blocks).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you haven’t made a reservation, there’s a sign-up sheet and a few seats in case there’s a wait for a table. One of the things I like best about this restaurant is the relatively short wait (less than 20 min) during mid-week dining. \u003c/p>\n\u003cp>Once we were seated, the service was prompt and attentive. The female waitstaff is dressed in crisp white button-down shirts and colorful sarongs, and the male waitstaff is in a dark shirt and pants. We were given water within a few minutes, and our drink order was taken shortly after. I decided to start with the mango lassi, a drink made by blending mango and yogurt. It wasn’t too sweet, and tasted like fresh mango was used, which I really enjoyed. We also ordered a bottle of Sauvignon Blanc recommended by our waiter, which was very good and reasonably priced at less than $30. \u003c/p>\n\u003cp>Next up was ordering. This is the tough part because everything looks good. If you’re not sure, the waitstaff will be happy to help you choose, but making a bad decision is pretty difficult here. For the appetizer, I chose the Rainbow Salad – this has three kinds of noodles, a bit of soybean powder, a bunch of fresh vegetables (e.g. tomato, cucumber, carrot, onion, and red cabbage), and a light, tangy dressing. It comes to the table unmixed, and then your waiter or waitress will toss everything together after pointing out each ingredient. This is one of my favorite parts of coming here. I love that they take the time to do this, and are so attentive about making sure that everything is good and ready before serving.\u003c/p>\n\u003cp>As our main course, we ordered the walnut broccoli (with chicken) and the pumpkin curry (with chicken), which wasn’t on the menu, but was offered as a special. To round it out, we added the Mandalay Special Noodles. \u003c/p>\n\u003cp>While we waited, we noticed a few fun decorating choices: plastic palm tree lit with tube lights, a small geode fountain, and a ceiling covered with sparkly holiday ornaments. As with the service, it’s cheerful and fun.\u003c/p>\n\u003cp>When our food arrived, the walnut broccoli with chicken was excellent. The broccoli is perfectly steamed (a little soft but not completely limp), the walnuts provide an added layer of texture, and the chicken is just lightly breaded. The sauce is the star of this dish. It’s a little sweet, a little spicy, and not too overpowering (i.e. you can still taste the broccoli and the walnuts and the chicken).\u003c/p>\n\u003cp>We moved on to the pumpkin curry with chicken. The presentation of this dish was a pleasant surprise – it comes in a hollowed-out fresh pumpkin with a large sprig of basil. This was acceptable, but didn’t wow me. I loved the presentation, but found that this was at best just on par with other pumpkin curries I’ve tried. That having been said, the ingredients were very fresh (not limp and slimy, as they can be in some curries) and the flavor was nice.\u003c/p>\n\u003cp>Rounding out our main course roster was the Mandalay Special Noodles dish with tofu. If you don’t like lemongrass, this is not for you. If you’re a lemongrass fan like me, you’ll love this for the bright dressing. Like the Rainbow Salad, this comes to the table un-tossed, and after explaining each of the ingredients, the waiter will mix everything up for you. There are the flat noodles, lime juice, crispy noodles, and a lemongrass dressing. We got this with tofu, which comes in small fried cubes. This adds a bit of crunch to an otherwise smooth, slick noodle dish.\u003c/p>\n\u003cp>I decided to try a dessert, even though were full. The Paluda, a strawberry ice cream, tapioca, oat, nut, and sauce mixture with candy bits looked too interesting to pass up. I’ve never had anything like this – lots of flavors and very sweet. I don’t know that I would order it again, but I’m usually too stuffed to even think about dessert when I’m here.\u003c/p>\n\u003cp>Overall, I’ve found this to be one of my favorite restaurants in San Francisco. The waitstaff is cheerful, helpful, and attentive without being annoying (our conversation wasn’t interrupted to take away food, but they were at the ready when we were clearly done). The food is light without leaving you hungry, and the prices are more than reasonable for the quality that you’ll find on your plate. \u003c/p>\n\u003cp>Even if you have to go a little out of your way, you should try this quirky gem out in the Richmond district.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/tony-liang125x125.jpg\" alt=\"Tony Liang\" title=\"Tony Liang\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gibraltar\u003cbr>\n\u003cstrong>Reviewed Mandalay:\u003c/strong> Wednesday, May 18, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was a Wednesday night, and in the fridge at home, not an edible morsel could be found. Happily, with a chirp of the Gmail in-box, a \u003cem>Check, Please! Bay Area\u003c/em> email has arrived. A quick spousal phone conference, a manifestation of my wife’s parking karma, and soon we stood in front of Mandalay, looking forward to sating our hunger.\u003c/p>\n\u003cp>The exterior of Mandalay looked much like the many well-worn San Francisco Chinese eateries. The interior, however, is warm and inviting. The Christmas-y ornaments that hang from the latticed beamed false ceiling give the room an odd and interesting festive air. The efficient staff sat and watered us (offered us beverage selections — I ordered a Burmese ice coffee and my wife had the fresh, young coconut juice) and left us to contemplate the menu, and we entrusted our dinner and future breakfast to the Mandalay kitchens. \u003c/p>\n\u003cp>Nga pe jaw (deep fried fish cake) and Burmese fried eggplants began the meal. The nga pe jaw, though saltier than either my wife or I would’ve preferred, were flavorful and paired well with the accompanying pickled cucumber and carrots. The Burmese fried eggplants were hot and crispy; the well-flavored batter adds a hint of curry and kept the eggplant tender and moist without drowning it in oil. They were darn near perfect (and were served with the same dipping sauce and pickles as the fishcakes). \u003c/p>\n\u003cp>Burmese curried lamb, paratha (Burmese bread), Singapore-style noodles, dry pan-fried string beans (with tofu), and half of a tea-smoked duck continued the meal. After a little wait and some pleasant conversation, the Burmese curried lamb arrived with the paratha, described as Burmese bread. The curry was well flavored, with chunks of tender lamb contrasted by pieces of soft potatoes. The paratha, fluffy, multi-layered, and pleasantly oily, served as a perfect vehicle to sop up the spilled pools of curry. The Singapore-style noodles were the next to arrive, along with the dry pan-fried string beans. The noodles, with chicken, Chinese barbecued pork, and pan-fried prawns, were fragrant and filled one’s mouth with flavors of curry spices and just the right amount of chew. The string beans were also cooked perfectly, still retaining a nice snap while being well flavored with chilies and other ingredients (the tofu was deep-fried with a tender center). The last dish to arrive at the table was the tea-smoked duck. This dish was by far the standout of the meal. The skin on the dark brown duck was crispy to the bite and to my ears, releasing a small tasty portion of rendered duck fat with each eager bite. The meat was moist and hot, the fragrance and taste of the smoke permeating throughout. The flavor of the duck was so delightful that I didn’t use any of the accompanying sauce and buns at all, so focused was I on following a piece of duck with subsequent pieces of duck.\u003c/p>\n\u003cp>Though we were both quite full, and a bag of leftovers was following us home, we managed to talk ourselves into sampling the dessert section of the menu. Thus the mango with sticky rice and the intriguing paluda ice cream provided the ending to the meal. The mango with sticky rice was a great hit. The mango was sweet and was accentuated by the subtle sweetness of the coconut sauce drizzled sticky rice. The rice was served warm and the mango at room temperature, and this dish was a wonderful way to end the night. The paluda ice cream — vanilla ice cream, tapioca beads, tropical fruits and Jell-O/gelatin — was fantastically unusual, yet brought to mind memories of growing up in my homeland of Taiwan and the desserts I had enjoyed. It was certainly an acquired taste, but a taste I happily reacquired.\u003c/p>\n\u003cp>All and all, dinner at Mandalay was a fine experience and breakfast the next morning was equally fine. Certainly it will be fondly remembered and revisited if we were to dine in the Richmond neighborhood again. After all, the tea-smoked duck and the Burmese fried eggplant are most memorable a food experience!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/david-singh125x125.jpg\" alt=\"David Singh\" title=\"David Singh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cardiologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alhamra Indian and Pakistani Restaurant\u003cbr>\n\u003cstrong>Reviewed Mandalay:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On an otherwise bleak corner in the Inner Richmond, the Burmese restaurant Mandalay stands out as an oasis of warmth, serving delicious food with down-home hospitality that makes you feel like part of the family. My inaugural trip to this spot is surely going to mark the beginning of a long and fulfilling relationship. The décor is eclectic. A plastic illuminated palm tree sits in one corner, Christmas ornaments hang from the ceiling, and traditional (I’m guessing) Burmese artwork adorns the walls. These seemingly incongruous ornamentals somehow work well together and reinforce a kind of down-to-earth charm\u003c/p>\n\u003cp>For starters there was much to choose from. We went with the balada. This is similar to a roti dish that you might find in a Malaysian restaurant. It was flakey on the inside crunchy on the outside and accompanied by a bowl of curried dipping sauce. Really delicious. There are a number of salads on the menu that make great appetizers as well, Although were tempted to try the tea-leaf, which looked excellent, we opted for the mango salad. I love the combination of sweet and savory found this kind of dish, its vaguely similar to a green papaya salad found in most Thai restaurants, but the mangoes are more ripe, sweet, and blend nicely with their savory spiced dressing,\u003c/p>\n\u003cp>The samusa soup is a must at this place. Someone should give a medal to the genius that came up with the idea to combine samusas and broth. I’ve only ever seen this dish at Burmese restaurants and Mandalay’s does not disappoint. Make sure you order enough for everyone at the table. They can customize the size of the order to meet your needs. \u003c/p>\n\u003cp>The main entrées here range from those you might find on a standard Chinese menu (e.g. Mongolian beef) to more traditional Burmese dishes. The waiter was kind enough to point out some of the more popular dishes in the latter category. One of our favorites was the Mandalay Special Noodle, a dish featuring a bed of noodles and an impressive array of spices, vegetables, and other accoutrements that are all mixed together at the tableside. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The service makes this place really special. If you are looking for someone to unfold your napkin and place it on your lap (which I’ve always found to be a bit creepy), you won’t find it here. What you will find are folks who seem genuinely delighted to have you in their restaurant, take great pride in the food they offer, and want you to leave happy, full, and eager to come back again. I’ll vote yes on all three. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mandalay: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5309\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/40/2011/07/sarah-payne125x125a.jpg\" alt=\"Sarah Payne\" title=\"Sarah Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Implementation Project Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mandalay\u003cbr>\n\u003cstrong>Reviewed Mandalay:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The storefront is a primary yellow. The color is warm, bright, and fun, which are all the perfect adjectives to describe Mandalay restaurant.\u003c/p>\n\u003cp>Located just a few blocks from the bustle of the shops and bars of Clement Street, Mandalay’s location is perfect if you’re driving (i.e. it’s off of a few major thoroughfares AND there’s a fair amount of street parking) or taking public transportation (the 38, 2, and 1 MUNI lines all stop within a few blocks).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you haven’t made a reservation, there’s a sign-up sheet and a few seats in case there’s a wait for a table. One of the things I like best about this restaurant is the relatively short wait (less than 20 min) during mid-week dining. \u003c/p>\n\u003cp>Once we were seated, the service was prompt and attentive. The female waitstaff is dressed in crisp white button-down shirts and colorful sarongs, and the male waitstaff is in a dark shirt and pants. We were given water within a few minutes, and our drink order was taken shortly after. I decided to start with the mango lassi, a drink made by blending mango and yogurt. It wasn’t too sweet, and tasted like fresh mango was used, which I really enjoyed. We also ordered a bottle of Sauvignon Blanc recommended by our waiter, which was very good and reasonably priced at less than $30. \u003c/p>\n\u003cp>Next up was ordering. This is the tough part because everything looks good. If you’re not sure, the waitstaff will be happy to help you choose, but making a bad decision is pretty difficult here. For the appetizer, I chose the Rainbow Salad – this has three kinds of noodles, a bit of soybean powder, a bunch of fresh vegetables (e.g. tomato, cucumber, carrot, onion, and red cabbage), and a light, tangy dressing. It comes to the table unmixed, and then your waiter or waitress will toss everything together after pointing out each ingredient. This is one of my favorite parts of coming here. I love that they take the time to do this, and are so attentive about making sure that everything is good and ready before serving.\u003c/p>\n\u003cp>As our main course, we ordered the walnut broccoli (with chicken) and the pumpkin curry (with chicken), which wasn’t on the menu, but was offered as a special. To round it out, we added the Mandalay Special Noodles. \u003c/p>\n\u003cp>While we waited, we noticed a few fun decorating choices: plastic palm tree lit with tube lights, a small geode fountain, and a ceiling covered with sparkly holiday ornaments. As with the service, it’s cheerful and fun.\u003c/p>\n\u003cp>When our food arrived, the walnut broccoli with chicken was excellent. The broccoli is perfectly steamed (a little soft but not completely limp), the walnuts provide an added layer of texture, and the chicken is just lightly breaded. The sauce is the star of this dish. It’s a little sweet, a little spicy, and not too overpowering (i.e. you can still taste the broccoli and the walnuts and the chicken).\u003c/p>\n\u003cp>We moved on to the pumpkin curry with chicken. The presentation of this dish was a pleasant surprise – it comes in a hollowed-out fresh pumpkin with a large sprig of basil. This was acceptable, but didn’t wow me. I loved the presentation, but found that this was at best just on par with other pumpkin curries I’ve tried. That having been said, the ingredients were very fresh (not limp and slimy, as they can be in some curries) and the flavor was nice.\u003c/p>\n\u003cp>Rounding out our main course roster was the Mandalay Special Noodles dish with tofu. If you don’t like lemongrass, this is not for you. If you’re a lemongrass fan like me, you’ll love this for the bright dressing. Like the Rainbow Salad, this comes to the table un-tossed, and after explaining each of the ingredients, the waiter will mix everything up for you. There are the flat noodles, lime juice, crispy noodles, and a lemongrass dressing. We got this with tofu, which comes in small fried cubes. This adds a bit of crunch to an otherwise smooth, slick noodle dish.\u003c/p>\n\u003cp>I decided to try a dessert, even though were full. The Paluda, a strawberry ice cream, tapioca, oat, nut, and sauce mixture with candy bits looked too interesting to pass up. I’ve never had anything like this – lots of flavors and very sweet. I don’t know that I would order it again, but I’m usually too stuffed to even think about dessert when I’m here.\u003c/p>\n\u003cp>Overall, I’ve found this to be one of my favorite restaurants in San Francisco. The waitstaff is cheerful, helpful, and attentive without being annoying (our conversation wasn’t interrupted to take away food, but they were at the ready when we were clearly done). The food is light without leaving you hungry, and the prices are more than reasonable for the quality that you’ll find on your plate. \u003c/p>\n\u003cp>Even if you have to go a little out of your way, you should try this quirky gem out in the Richmond district.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/tony-liang125x125.jpg\" alt=\"Tony Liang\" title=\"Tony Liang\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gibraltar\u003cbr>\n\u003cstrong>Reviewed Mandalay:\u003c/strong> Wednesday, May 18, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was a Wednesday night, and in the fridge at home, not an edible morsel could be found. Happily, with a chirp of the Gmail in-box, a \u003cem>Check, Please! Bay Area\u003c/em> email has arrived. A quick spousal phone conference, a manifestation of my wife’s parking karma, and soon we stood in front of Mandalay, looking forward to sating our hunger.\u003c/p>\n\u003cp>The exterior of Mandalay looked much like the many well-worn San Francisco Chinese eateries. The interior, however, is warm and inviting. The Christmas-y ornaments that hang from the latticed beamed false ceiling give the room an odd and interesting festive air. The efficient staff sat and watered us (offered us beverage selections — I ordered a Burmese ice coffee and my wife had the fresh, young coconut juice) and left us to contemplate the menu, and we entrusted our dinner and future breakfast to the Mandalay kitchens. \u003c/p>\n\u003cp>Nga pe jaw (deep fried fish cake) and Burmese fried eggplants began the meal. The nga pe jaw, though saltier than either my wife or I would’ve preferred, were flavorful and paired well with the accompanying pickled cucumber and carrots. The Burmese fried eggplants were hot and crispy; the well-flavored batter adds a hint of curry and kept the eggplant tender and moist without drowning it in oil. They were darn near perfect (and were served with the same dipping sauce and pickles as the fishcakes). \u003c/p>\n\u003cp>Burmese curried lamb, paratha (Burmese bread), Singapore-style noodles, dry pan-fried string beans (with tofu), and half of a tea-smoked duck continued the meal. After a little wait and some pleasant conversation, the Burmese curried lamb arrived with the paratha, described as Burmese bread. The curry was well flavored, with chunks of tender lamb contrasted by pieces of soft potatoes. The paratha, fluffy, multi-layered, and pleasantly oily, served as a perfect vehicle to sop up the spilled pools of curry. The Singapore-style noodles were the next to arrive, along with the dry pan-fried string beans. The noodles, with chicken, Chinese barbecued pork, and pan-fried prawns, were fragrant and filled one’s mouth with flavors of curry spices and just the right amount of chew. The string beans were also cooked perfectly, still retaining a nice snap while being well flavored with chilies and other ingredients (the tofu was deep-fried with a tender center). The last dish to arrive at the table was the tea-smoked duck. This dish was by far the standout of the meal. The skin on the dark brown duck was crispy to the bite and to my ears, releasing a small tasty portion of rendered duck fat with each eager bite. The meat was moist and hot, the fragrance and taste of the smoke permeating throughout. The flavor of the duck was so delightful that I didn’t use any of the accompanying sauce and buns at all, so focused was I on following a piece of duck with subsequent pieces of duck.\u003c/p>\n\u003cp>Though we were both quite full, and a bag of leftovers was following us home, we managed to talk ourselves into sampling the dessert section of the menu. Thus the mango with sticky rice and the intriguing paluda ice cream provided the ending to the meal. The mango with sticky rice was a great hit. The mango was sweet and was accentuated by the subtle sweetness of the coconut sauce drizzled sticky rice. The rice was served warm and the mango at room temperature, and this dish was a wonderful way to end the night. The paluda ice cream — vanilla ice cream, tapioca beads, tropical fruits and Jell-O/gelatin — was fantastically unusual, yet brought to mind memories of growing up in my homeland of Taiwan and the desserts I had enjoyed. It was certainly an acquired taste, but a taste I happily reacquired.\u003c/p>\n\u003cp>All and all, dinner at Mandalay was a fine experience and breakfast the next morning was equally fine. Certainly it will be fondly remembered and revisited if we were to dine in the Richmond neighborhood again. After all, the tea-smoked duck and the Burmese fried eggplant are most memorable a food experience!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/david-singh125x125.jpg\" alt=\"David Singh\" title=\"David Singh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cardiologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alhamra Indian and Pakistani Restaurant\u003cbr>\n\u003cstrong>Reviewed Mandalay:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On an otherwise bleak corner in the Inner Richmond, the Burmese restaurant Mandalay stands out as an oasis of warmth, serving delicious food with down-home hospitality that makes you feel like part of the family. My inaugural trip to this spot is surely going to mark the beginning of a long and fulfilling relationship. The décor is eclectic. A plastic illuminated palm tree sits in one corner, Christmas ornaments hang from the ceiling, and traditional (I’m guessing) Burmese artwork adorns the walls. These seemingly incongruous ornamentals somehow work well together and reinforce a kind of down-to-earth charm\u003c/p>\n\u003cp>For starters there was much to choose from. We went with the balada. This is similar to a roti dish that you might find in a Malaysian restaurant. It was flakey on the inside crunchy on the outside and accompanied by a bowl of curried dipping sauce. Really delicious. There are a number of salads on the menu that make great appetizers as well, Although were tempted to try the tea-leaf, which looked excellent, we opted for the mango salad. I love the combination of sweet and savory found this kind of dish, its vaguely similar to a green papaya salad found in most Thai restaurants, but the mangoes are more ripe, sweet, and blend nicely with their savory spiced dressing,\u003c/p>\n\u003cp>The samusa soup is a must at this place. Someone should give a medal to the genius that came up with the idea to combine samusas and broth. I’ve only ever seen this dish at Burmese restaurants and Mandalay’s does not disappoint. Make sure you order enough for everyone at the table. They can customize the size of the order to meet your needs. \u003c/p>\n\u003cp>The main entrées here range from those you might find on a standard Chinese menu (e.g. Mongolian beef) to more traditional Burmese dishes. The waiter was kind enough to point out some of the more popular dishes in the latter category. One of our favorites was the Mandalay Special Noodle, a dish featuring a bed of noodles and an impressive array of spices, vegetables, and other accoutrements that are all mixed together at the tableside. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service makes this place really special. If you are looking for someone to unfold your napkin and place it on your lap (which I’ve always found to be a bit creepy), you won’t find it here. What you will find are folks who seem genuinely delighted to have you in their restaurant, take great pride in the food they offer, and want you to leave happy, full, and eager to come back again. I’ll vote yes on all three. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Café Gibraltar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5301\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5295\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/40/2011/07/tony-liang125x125.jpg\" alt=\"Tony Liang\" title=\"Tony Liang\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gibraltar\u003cbr>\n\u003cstrong>Reviewed Café Gibraltar:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe dining room at Café Gibraltar is warmly lit and is flanked by an inviting bar to the left and, in the back, a raised dais is set with four drape-divided, pillow-strewn booths where dinners may sit and dine in an intimate setting. The wood-burning oven anchors the open kitchen where Jose Luis Ugalde, co-owner and chef of Café Gibraltar, and his kitchen staff prepare the night’s offerings. \u003c/p>\n\u003cp>The manager and co-owner of Café Gibraltar, Liam Durkee, greeted us at the door with a warm and friendly smile and checked us in. Being 15 minutes early, Liam settled us at the bar for the short wait as our table, situated next to the wood-burning oven and affording a great view of the open kitchen, was readied. Seated and having perused the menu, my wife and our friends ordered individual appetizers and entrees while I ordered the 5 course tasting menu ($60). The tasting menu consists of your choice of any 5 portion-adjusted dishes off the menu, be it 5 appetizers/salad/soup, 5 entrees, 5 desserts or any combination thereof. Two bottles of 2004 Rene Mure Pinot Blanc Vin D’Alsace quenched our thirst. \u003c/p>\n\u003cp>My wife’s mezza platter began our meal: a plate set with 6 spreads (tyrosalata, hummus, tzatziki, a savory tomato jam, nazuktan, and ensaladilla de piquillos), roasted garlic cloves and marinated olives, all served with warm house made bread from the wood-burning oven. Every spread is unique in flavor and spice combinations, truly an amusement park for one’s taste buds. Our friends’ chipporones al ajillo — ribbons and tentacles of sautéed, lightly floured calamari served atop of pureed potatoes — followed. The calamari led with the assertive flavor of lemon, which was rounded out by the sweet garlicky potatoes and finished with the subtle kick of the chili and cinnamon. Also there were the first two courses of my tasting menu, patlican manti and osteones crudos. The patlican manti consisted of two dumplings of succulent chicken served in a tomato sauce highlighted with yogurt. The skin of the dumplings was toothsome, and the chicken filling was confidently flavored with ginger and subtle notes of garlic. Taken with the sauce, one enjoys a further layer of tomatoes accentuated by the highlight of the yogurt. The osteones crudos is a plate of raw French Kiss Oysters topped with refreshing gazpacho granite, avocado, and olive oil. The avocado adds a buttery texture to the sweet briny oyster and a richness that is further highlighted by the earthiness of the olive oil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My wife’s wild mushroom bisque accompanied the third course of my tasting menu, the ravioli di osso bucco. The wild mushroom bisque had a wonderful aroma and a rich, sumptuous, earthy flavor punctuated by the drizzle of truffle oil. The ravioli di osso bucco: a single plump hockey puck-sized ravioli that swelled with a wonderful interpretation of beef bourguignon. With every bite, the sweet flavor of the pasta yields to the deep beefy flavor accented by sweet wine and root vegetable notes.\u003c/p>\n\u003cp>The entrée portion of dinner consisted of our friends’ ravioli di osso bucco (entrée-sized portions consisted of three raviolis) and ragout d’agneau aux artichauts, my wife’s fish and veggies off the child’s menu and, my fourth course, the pot-au-feu de poisson. The ragout d’agneau aux artichauts is a hearty dish. The lamb shoulder is slow braised with artichoke hearts, pearl onions, olives, and vegetables in a tomato sauce before being set atop of a bed of mashed potatoes in an earthenware dish and finished in the wood oven. The aroma of the ragout was of herbal notes and the fragrance of well-cooked meat. On tasting, the fork tender lamb shoulder melts in one’s mouth while the sauce, sweet from the vegetables and onions and balanced by the earthy olives, enhanced and completed the bite. The fish and veggies, which consisted of three generous chunks of fried white fish (moist and flaky) and seasonal vegetables (artichoke hearts, carrots, and chard) cooked in a rich vegetable stock, makes pretending to be a child all the more fun. The pot-au-feu de poisson consisted of a crispy crouton topping a bowl of herb- and saffron-scented broth, which was surrounding a mountain of flaky white fish, calamari, mussels, scallops, and shrimp. The seafood is perfectly cooked and, enhanced by the spice and curry notes of the broth, delectable and exotic in flavor.\u003c/p>\n\u003cp>Our dessert course started with a slice of flourless chocolate torte, moist and assertively chocolate goodness, supporting a single candle for our friend’s birthday. My wife’s single scoop of the vanilla gelato, which was rich, creamy, and dominatingly vanilla (she also thinks that it flavors her coffee wonderfully), and my churros con chocolate rounded the meal out. The churros con chocolate were six finger-length pieces of freshly prepared churros lightly dusted in sugar and served with an espresso cup of rich-spiced Morrocan hot chocolate. Perfect for dipping or eating by themselves, these crispy on the outside, chewy and sweet on the inside churros are what childhood dreams are made of.\u003c/p>\n\u003cp> Everyone in our party greatly enjoyed the meal. My wife and I have been frequenting Café Gibraltar for over 10 years now, and we have never had a bad meal. The service has always been consistently good, the food, consistently interesting and delicious. This wonderful coast side gem, Café Gibraltar, is not to be missed!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/david-singh125x125.jpg\" alt=\"David Singh\" title=\"David Singh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cardiologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alhamra Indian and Pakistani Restaurant\u003cbr>\n\u003cstrong>Reviewed Café Gibraltar:\u003c/strong> Friday, June 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFellas — has your better half been pestering you about your lack of romantic sensibility? Here’s a tip: wait for a fog-free day (warning: this may take a while) and cruise down Highway 1 to Café Gibraltar for dinner—bonus points if you can time your drive during the sunset. I earned major romance points on this one. This cozy restaurant sits just off the highway. It’s too far from the ocean to have a view, but ocean air is enough to suffuse this spot with a nice dose of tranquility. My girlfriend and I loved the décor of this place. The lighting was soft, warm, and just right; not so dim that you have to use your phone-flash to read the menu, but dim enough to set the mood. The peach coral walls almost seem to glow.\u003c/p>\n\u003cp>Walking into this place was like exhaling after a long work-week, we felt immediately relaxed and happy to be there. Patrons have their choice of seating: on pillows underneath canopied overhangs, or at a table. If you want the floor make sure you specify this in your reservation. \u003c/p>\n\u003cp>The menu is not extensive, which is in keeping with their motif of preparing labor-intensive fresh food using many local ingredients. For vegetarians, options are somewhat limited, but the available dishes are excellent. The list of appetizers is outstanding, and one could make a meal sampling from this side of the menu alone (this was the tactic we adopted). \u003c/p>\n\u003cp>Delicious bread is my Achilles’ heel when I’m running on empty. Their warm focaccia with bits of onion was too good, and we ate way too much of it. If you have the willpower, settle on just a nibble wait for your meal. Some of the highlights of our meal included the hummus that was rather different from what I’ve had in Middle Eastern venues. It’s served warm and accompanied by a delicious plate of roasted olives. The bread with this dish was acceptable, but a bit too oily for our taste, we doubled-down on the focaccia and used that for dipping instead.\u003c/p>\n\u003cp>The tian de fromage de chèvre was wonderful and uniquely flavored how could one go wrong by combing roasted eggplant, onions, and baked goat cheese? This was one of our favorites. The homemade chicken dumplings were delicious, and I was happy to have these little babies all to myself, given that the GF deteste le meat. \u003c/p>\n\u003cp>The service was outstanding. Despite its “fine-dining” status, this place had not one lick of snobbery. The waitress was friendly (although mercifully she did not start the meal with “Hi my name is —- and I’ll be your waitress tonight”) and knowledgeable. For wine lovers, they have an excellent wine list and can recommend wine pairings if that’s your thing. For bourbon lovers like myself, no such luck. This is probably for the best as the drive home was long and peppered with sheer drop-offs into the ocean. \u003c/p>\n\u003cp>Overall this was a great dining experience, well worth the 30-minute drive from the city — the perfect spot to spend quiet evening away from city, no parking hassles, crowds, or noise pollution, just the mellow vibes of a small ocean town. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/sarah-payne125x125a.jpg\" alt=\"Sarah Payne\" title=\"Sarah Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Implementation Project Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mandalay\u003cbr>\n\u003cstrong>Reviewed Café Gibraltar:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have four words for you: five course tasting menu.\u003c/p>\n\u003cp>We walked in to a live band playing what sounded like folksy tunes. My friend and I were seated at a table overlooking the sunset over the shore. Can’t get much better than that, but I immediately wished I’d called ahead to request one of the tables in back, which were the low Moroccan-style with pillows for seating and romantic mosquito curtains – next time, though.\u003c/p>\n\u003cp>The restaurant has an open kitchen, so all of the patrons can see the chefs going about their work, and smell what’s coming up next. I was hungry before I walked in, but when I caught the smell of the food, I was ravenous. The atmosphere was relaxed and jovial. There was a birthday party, a few couples having date night, and a table or two of girlfriends out for a dinner (much like my friend and me). \u003c/p>\n\u003cp>Our menus arrived, and we were worried about being able to decide which among the items we’d try. After scanning a few times over, we noticed that there is a five-course tasting menu for $60. Our waitress confirmed that each of us could order five items for a total of ten menu items for a fixed price. Math whizzes that we are, we checked the price of appetizers, salads, and entrees, weighed that against our desire to sample as much as we could, and decided that would be the way to go. We agreed that we would select eight items from the main menu, and save two of our items for dessert. \u003c/p>\n\u003cp>While we waited for our selections to be served, we were brought warm, fresh, yeasty bread with an oil and balsamic dipping sauce. There was something extra, almost like a sweet onion, which was added. We knew we were going to be in trouble if it was this hard to pace ourselves based on just the bread. \u003c/p>\n\u003cp>The dishes were served in pairs, so two menu items to the table at a time (so kind of like a fantasy eating bracket). First up was the crudo di giorno, which was a snapper sashimi with avocado, fennel, and a tamarind dressing, and the entrecote encebollado a la pimienta, a stew with filet mignon, onions, peppers, and a red-wine sauce. Verdict: a tie. The snapper tasted like spring, bright, tangy, fresh, and the stew was the perfect fall dish, deep, pungent, creamy. \u003c/p>\n\u003cp>Second, we received the mishwi shamandar (beets, goat cheese, and almonds) and the tian de fromage (eggplant, caramelized onions, and nut-crusted goat cheese in a honey vinaigrette). The mishwi wasn’t impressive – the sauce was a little flat – but the ingredients were obviously fresh. The tian de fromage was exceptional. My friend said she’d “never tasted anything like it.” I had to agree. It’s hard to describe, but it’s sweet and savory and full of texture. \u003c/p>\n\u003cp>The third round was ravioli di osso bucco (osso bucco wrapped in a fresh pasta) and the coniglio alla cacciatore (rabbit stew). The raviolo (there was only one big one, so it’s singular) was very good, the texture and flavor were nice, and I ended up dipping a bit of bread in the sauce. The rabbit was also tasty. I’d never tried rabbit before, so I interpreted the flavor and texture to be a bit like dark turkey meat. I’m not sure I’d have it again, but I was glad to have tried it.\u003c/p>\n\u003cp>The last of our main dish rounds was the yaknat al-kudar (vegetable stew, which is totally vegan) and the salmon. The flavor on both made an impression, but I’ll be honest that by this point, I was so full, I was mostly thinking of how full I was. I did note that the orange-curry sauce on the salmon was one that I would have been better able to describe if the salmon had come at the beginning of the meal.\u003c/p>\n\u003cp>Stuffed as we were, we still had dessert to think about, and because we’re troopers, we selected the churros and the lemon tart. The churro was very much what I expected, but I would have liked the chocolate dipping sauce to have been more powerful – it was a little weak. The lemon tart was amazing – even though I was full, I couldn’t seem to make myself stop eating it.\u003c/p>\n\u003cp>I’d have to describe the service as superb. Throughout the entire meal, the waitstaff was very attentive. Our water glasses were never empty, our waitress checked in with us after each course arrived, and all of the courses were prompt (i.e. no uncomfortable lag time). \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, this is one of the nicer dining experiences I’ve had in a while. The dishes are unique and memorable. This isn’t a place where I’d become a regular, due to distance and price, but it’s a special restaurant for a special night out. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Gibraltar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5301\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5295\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/40/2011/07/tony-liang125x125.jpg\" alt=\"Tony Liang\" title=\"Tony Liang\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gibraltar\u003cbr>\n\u003cstrong>Reviewed Café Gibraltar:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe dining room at Café Gibraltar is warmly lit and is flanked by an inviting bar to the left and, in the back, a raised dais is set with four drape-divided, pillow-strewn booths where dinners may sit and dine in an intimate setting. The wood-burning oven anchors the open kitchen where Jose Luis Ugalde, co-owner and chef of Café Gibraltar, and his kitchen staff prepare the night’s offerings. \u003c/p>\n\u003cp>The manager and co-owner of Café Gibraltar, Liam Durkee, greeted us at the door with a warm and friendly smile and checked us in. Being 15 minutes early, Liam settled us at the bar for the short wait as our table, situated next to the wood-burning oven and affording a great view of the open kitchen, was readied. Seated and having perused the menu, my wife and our friends ordered individual appetizers and entrees while I ordered the 5 course tasting menu ($60). The tasting menu consists of your choice of any 5 portion-adjusted dishes off the menu, be it 5 appetizers/salad/soup, 5 entrees, 5 desserts or any combination thereof. Two bottles of 2004 Rene Mure Pinot Blanc Vin D’Alsace quenched our thirst. \u003c/p>\n\u003cp>My wife’s mezza platter began our meal: a plate set with 6 spreads (tyrosalata, hummus, tzatziki, a savory tomato jam, nazuktan, and ensaladilla de piquillos), roasted garlic cloves and marinated olives, all served with warm house made bread from the wood-burning oven. Every spread is unique in flavor and spice combinations, truly an amusement park for one’s taste buds. Our friends’ chipporones al ajillo — ribbons and tentacles of sautéed, lightly floured calamari served atop of pureed potatoes — followed. The calamari led with the assertive flavor of lemon, which was rounded out by the sweet garlicky potatoes and finished with the subtle kick of the chili and cinnamon. Also there were the first two courses of my tasting menu, patlican manti and osteones crudos. The patlican manti consisted of two dumplings of succulent chicken served in a tomato sauce highlighted with yogurt. The skin of the dumplings was toothsome, and the chicken filling was confidently flavored with ginger and subtle notes of garlic. Taken with the sauce, one enjoys a further layer of tomatoes accentuated by the highlight of the yogurt. The osteones crudos is a plate of raw French Kiss Oysters topped with refreshing gazpacho granite, avocado, and olive oil. The avocado adds a buttery texture to the sweet briny oyster and a richness that is further highlighted by the earthiness of the olive oil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My wife’s wild mushroom bisque accompanied the third course of my tasting menu, the ravioli di osso bucco. The wild mushroom bisque had a wonderful aroma and a rich, sumptuous, earthy flavor punctuated by the drizzle of truffle oil. The ravioli di osso bucco: a single plump hockey puck-sized ravioli that swelled with a wonderful interpretation of beef bourguignon. With every bite, the sweet flavor of the pasta yields to the deep beefy flavor accented by sweet wine and root vegetable notes.\u003c/p>\n\u003cp>The entrée portion of dinner consisted of our friends’ ravioli di osso bucco (entrée-sized portions consisted of three raviolis) and ragout d’agneau aux artichauts, my wife’s fish and veggies off the child’s menu and, my fourth course, the pot-au-feu de poisson. The ragout d’agneau aux artichauts is a hearty dish. The lamb shoulder is slow braised with artichoke hearts, pearl onions, olives, and vegetables in a tomato sauce before being set atop of a bed of mashed potatoes in an earthenware dish and finished in the wood oven. The aroma of the ragout was of herbal notes and the fragrance of well-cooked meat. On tasting, the fork tender lamb shoulder melts in one’s mouth while the sauce, sweet from the vegetables and onions and balanced by the earthy olives, enhanced and completed the bite. The fish and veggies, which consisted of three generous chunks of fried white fish (moist and flaky) and seasonal vegetables (artichoke hearts, carrots, and chard) cooked in a rich vegetable stock, makes pretending to be a child all the more fun. The pot-au-feu de poisson consisted of a crispy crouton topping a bowl of herb- and saffron-scented broth, which was surrounding a mountain of flaky white fish, calamari, mussels, scallops, and shrimp. The seafood is perfectly cooked and, enhanced by the spice and curry notes of the broth, delectable and exotic in flavor.\u003c/p>\n\u003cp>Our dessert course started with a slice of flourless chocolate torte, moist and assertively chocolate goodness, supporting a single candle for our friend’s birthday. My wife’s single scoop of the vanilla gelato, which was rich, creamy, and dominatingly vanilla (she also thinks that it flavors her coffee wonderfully), and my churros con chocolate rounded the meal out. The churros con chocolate were six finger-length pieces of freshly prepared churros lightly dusted in sugar and served with an espresso cup of rich-spiced Morrocan hot chocolate. Perfect for dipping or eating by themselves, these crispy on the outside, chewy and sweet on the inside churros are what childhood dreams are made of.\u003c/p>\n\u003cp> Everyone in our party greatly enjoyed the meal. My wife and I have been frequenting Café Gibraltar for over 10 years now, and we have never had a bad meal. The service has always been consistently good, the food, consistently interesting and delicious. This wonderful coast side gem, Café Gibraltar, is not to be missed!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/david-singh125x125.jpg\" alt=\"David Singh\" title=\"David Singh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cardiologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alhamra Indian and Pakistani Restaurant\u003cbr>\n\u003cstrong>Reviewed Café Gibraltar:\u003c/strong> Friday, June 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFellas — has your better half been pestering you about your lack of romantic sensibility? Here’s a tip: wait for a fog-free day (warning: this may take a while) and cruise down Highway 1 to Café Gibraltar for dinner—bonus points if you can time your drive during the sunset. I earned major romance points on this one. This cozy restaurant sits just off the highway. It’s too far from the ocean to have a view, but ocean air is enough to suffuse this spot with a nice dose of tranquility. My girlfriend and I loved the décor of this place. The lighting was soft, warm, and just right; not so dim that you have to use your phone-flash to read the menu, but dim enough to set the mood. The peach coral walls almost seem to glow.\u003c/p>\n\u003cp>Walking into this place was like exhaling after a long work-week, we felt immediately relaxed and happy to be there. Patrons have their choice of seating: on pillows underneath canopied overhangs, or at a table. If you want the floor make sure you specify this in your reservation. \u003c/p>\n\u003cp>The menu is not extensive, which is in keeping with their motif of preparing labor-intensive fresh food using many local ingredients. For vegetarians, options are somewhat limited, but the available dishes are excellent. The list of appetizers is outstanding, and one could make a meal sampling from this side of the menu alone (this was the tactic we adopted). \u003c/p>\n\u003cp>Delicious bread is my Achilles’ heel when I’m running on empty. Their warm focaccia with bits of onion was too good, and we ate way too much of it. If you have the willpower, settle on just a nibble wait for your meal. Some of the highlights of our meal included the hummus that was rather different from what I’ve had in Middle Eastern venues. It’s served warm and accompanied by a delicious plate of roasted olives. The bread with this dish was acceptable, but a bit too oily for our taste, we doubled-down on the focaccia and used that for dipping instead.\u003c/p>\n\u003cp>The tian de fromage de chèvre was wonderful and uniquely flavored how could one go wrong by combing roasted eggplant, onions, and baked goat cheese? This was one of our favorites. The homemade chicken dumplings were delicious, and I was happy to have these little babies all to myself, given that the GF deteste le meat. \u003c/p>\n\u003cp>The service was outstanding. Despite its “fine-dining” status, this place had not one lick of snobbery. The waitress was friendly (although mercifully she did not start the meal with “Hi my name is —- and I’ll be your waitress tonight”) and knowledgeable. For wine lovers, they have an excellent wine list and can recommend wine pairings if that’s your thing. For bourbon lovers like myself, no such luck. This is probably for the best as the drive home was long and peppered with sheer drop-offs into the ocean. \u003c/p>\n\u003cp>Overall this was a great dining experience, well worth the 30-minute drive from the city — the perfect spot to spend quiet evening away from city, no parking hassles, crowds, or noise pollution, just the mellow vibes of a small ocean town. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/sarah-payne125x125a.jpg\" alt=\"Sarah Payne\" title=\"Sarah Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Implementation Project Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mandalay\u003cbr>\n\u003cstrong>Reviewed Café Gibraltar:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have four words for you: five course tasting menu.\u003c/p>\n\u003cp>We walked in to a live band playing what sounded like folksy tunes. My friend and I were seated at a table overlooking the sunset over the shore. Can’t get much better than that, but I immediately wished I’d called ahead to request one of the tables in back, which were the low Moroccan-style with pillows for seating and romantic mosquito curtains – next time, though.\u003c/p>\n\u003cp>The restaurant has an open kitchen, so all of the patrons can see the chefs going about their work, and smell what’s coming up next. I was hungry before I walked in, but when I caught the smell of the food, I was ravenous. The atmosphere was relaxed and jovial. There was a birthday party, a few couples having date night, and a table or two of girlfriends out for a dinner (much like my friend and me). \u003c/p>\n\u003cp>Our menus arrived, and we were worried about being able to decide which among the items we’d try. After scanning a few times over, we noticed that there is a five-course tasting menu for $60. Our waitress confirmed that each of us could order five items for a total of ten menu items for a fixed price. Math whizzes that we are, we checked the price of appetizers, salads, and entrees, weighed that against our desire to sample as much as we could, and decided that would be the way to go. We agreed that we would select eight items from the main menu, and save two of our items for dessert. \u003c/p>\n\u003cp>While we waited for our selections to be served, we were brought warm, fresh, yeasty bread with an oil and balsamic dipping sauce. There was something extra, almost like a sweet onion, which was added. We knew we were going to be in trouble if it was this hard to pace ourselves based on just the bread. \u003c/p>\n\u003cp>The dishes were served in pairs, so two menu items to the table at a time (so kind of like a fantasy eating bracket). First up was the crudo di giorno, which was a snapper sashimi with avocado, fennel, and a tamarind dressing, and the entrecote encebollado a la pimienta, a stew with filet mignon, onions, peppers, and a red-wine sauce. Verdict: a tie. The snapper tasted like spring, bright, tangy, fresh, and the stew was the perfect fall dish, deep, pungent, creamy. \u003c/p>\n\u003cp>Second, we received the mishwi shamandar (beets, goat cheese, and almonds) and the tian de fromage (eggplant, caramelized onions, and nut-crusted goat cheese in a honey vinaigrette). The mishwi wasn’t impressive – the sauce was a little flat – but the ingredients were obviously fresh. The tian de fromage was exceptional. My friend said she’d “never tasted anything like it.” I had to agree. It’s hard to describe, but it’s sweet and savory and full of texture. \u003c/p>\n\u003cp>The third round was ravioli di osso bucco (osso bucco wrapped in a fresh pasta) and the coniglio alla cacciatore (rabbit stew). The raviolo (there was only one big one, so it’s singular) was very good, the texture and flavor were nice, and I ended up dipping a bit of bread in the sauce. The rabbit was also tasty. I’d never tried rabbit before, so I interpreted the flavor and texture to be a bit like dark turkey meat. I’m not sure I’d have it again, but I was glad to have tried it.\u003c/p>\n\u003cp>The last of our main dish rounds was the yaknat al-kudar (vegetable stew, which is totally vegan) and the salmon. The flavor on both made an impression, but I’ll be honest that by this point, I was so full, I was mostly thinking of how full I was. I did note that the orange-curry sauce on the salmon was one that I would have been better able to describe if the salmon had come at the beginning of the meal.\u003c/p>\n\u003cp>Stuffed as we were, we still had dessert to think about, and because we’re troopers, we selected the churros and the lemon tart. The churro was very much what I expected, but I would have liked the chocolate dipping sauce to have been more powerful – it was a little weak. The lemon tart was amazing – even though I was full, I couldn’t seem to make myself stop eating it.\u003c/p>\n\u003cp>I’d have to describe the service as superb. Throughout the entire meal, the waitstaff was very attentive. Our water glasses were never empty, our waitress checked in with us after each course arrived, and all of the courses were prompt (i.e. no uncomfortable lag time). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, this is one of the nicer dining experiences I’ve had in a while. The dishes are unique and memorable. This isn’t a place where I’d become a regular, due to distance and price, but it’s a special restaurant for a special night out. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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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",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"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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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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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"
}
},
"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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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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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.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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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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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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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"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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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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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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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",
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"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
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{
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},
"authModal": {
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"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
