window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wgoodfriend": {
"type": "authors",
"id": "2006",
"meta": {
"index": "authors_1716337520",
"id": "2006",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wgoodfriend",
"email": "cooking@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "jpepinheart",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wgoodfriend"
}
},
"pagesReducer": {
"checkplease_category_reviews": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"score": 13.555733
},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"title": "reviews",
"pageMeta": {
"site": "checkplease",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 25
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?category=reviews",
"seeMore": false,
"paginated": true,
"page": 25
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"checkplease_4492": {
"type": "posts",
"id": "checkplease_4492",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4492",
"score": null,
"sort": [
1288913572000
]
},
"guestAuthors": [],
"slug": "pagolac-moms-vietnamese-kitchen-reviews",
"title": "Pagolac: Mom's Vietnamese Kitchen: Reviews [CLOSED until 5/16]",
"publishDate": 1288913572,
"format": "aside",
"headTitle": "Pagolac: Mom’s Vietnamese Kitchen: Reviews [CLOSED until 5/16] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Pagolac: Mom’s Vietnamese Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4503\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.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 decoding=\"async\" title=\"Ed Uyeshima\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/ed-uyeshima.jpg\" alt=\"Ed Uyeshima\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Product Marketer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pagolac: Mom’s Vietnamese Kitchen\u003cbr>\n\u003cstrong>Reviewed Pagolac: Mom’s Vietnamese Kitchen:\u003c/strong> Wednesday, April 7, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt amuses me how the city is trying to repackage the stretch of Larkin Street above the Civic Center as “Little Saigon” when it’s still the Tenderloin. If you can steel yourself to venture forth into this area — and in the daylight, it isn’t really all that bad — take a stroll to this Vietnamese gem. My partner and I originally came here because the place we wanted to go in Little Saigon was closed.\u003c/p>\n\u003cp>I have to admit, I was not encouraged by the pink awning that reminds me of the plastic shopping bags from Chinese restaurants. However, once inside, it turned out to be a cozy, minimally decorated restaurant with top-notch service and extremely friendly and knowledgeable owners, who are the children of a woman who was a waitress at the place for the better part of a decade. When she was hit and killed by a car while walking to the restaurant at a nearby intersection about five years ago, the children decided to carry on their mother’s home-style recipes, and you can tell because they are hearty dishes that rely less on presentation and far more on flavor. You can always tell how good the meal will be by how fresh the spring rolls are, and they are excellent here with a great dipping sauce.\u003c/p>\n\u003cp>Their most famous dish is the Seven Flavors of Beef set course (a two-person minimum). While it sounds indulgent and artery-challenging, it is a relatively healthy series of tasty beef dishes. It starts with the Bo Tai Chanh, a Vietnamese-style carpaccio marinated in lemon juice seasoned with chopped mint and peanuts and served with dipping sauce. Then comes the double-header: Bo Nhung Dam where you get a firepot in which you put in the raw slices of beef to cook and then wrap into rolls, and Bo Nuong Vi, marinated raw slices of beef cooked over a tabletop grill. Beef skewers come next: Bo La Lot (grilled beef balls wrapped in wild pepper leaves), Bo Cuon Moi (grilled beef wrapped over scallions), and Bo Lui, (BBQ beef). It all ends with a dessert, Chao Bo, which is a Vietnamese-style rice porridge with minced beef.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But that’s not the only draw, not by a long shot. Their homemade pho and fried noodle dishes are similarly addictive. In particular, the Pho Tai Bo Vien is a hearty bowl with a smooth broth filled with tasty noodles and even tastier rare beef slices and handmade beef balls. The Mi Xao Thap Cam is a surprise winner: fried chow mein noodles shaped like a brick and ladled with stir-fried chicken and fresh vegetables. We have also tried the other desserts here. The Chuoi Chien Kem (fried bananas with coconut ice cream) is wonderful, though the Che Mon (warm sticky rice with taro and coconut juice) is too runny for my taste.\u003c/p>\n\u003cp>Parking can be tricky around this area, especially since there are vagrants, who are more than willing to charge you for a space they have staked out for money. Just take the 19 Muni here. It’s well worth the adventurous journey to find pleasures a-plenty at this family-owned treasure.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Joanna Manders\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/joanna-manders.jpg\" alt=\"Joanna Manders\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zazie\u003cbr>\n\u003cstrong>Reviewed Pagolac: Mom’s Vietnamese Kitchen:\u003c/strong> Wednesday, April 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI must say, I was surprised to find such a tasty restaurant located in the heart of one of San Francisco’s grittiest neighborhoods, the Tenderloin or, as we like to call it, “The Loin.” Had I not been advised to eat here by a fellow \u003cem>Check, Please!\u003c/em> guest, I may never have discovered this restaurant. From the outside, Pagolac blends in with surrounding Vietnamese restaurants. Like other restaurants on the street, there was nothing particularly inviting about the façade or anything that would draw me inside, except maybe to escape the colorful streets of the The Loin.\u003c/p>\n\u003cp>Upon entering Pagolac, it appeared to be very clean and organized. However, between the lack of décor and the dim lighting, the restaurant interior seemed a bit stark and desolate. I soon found out that Pagolac easily makes up for the lack of atmosphere with the quality and deliciousness of the food.\u003c/p>\n\u003cp>I think this is the best Vietnamese food I have ever tasted. We ordered the seven courses of beef, a specialty of the restaurant. Because I am not a huge meat eater, I was skeptical about ordering this much beef. However, each course was on the small side, and was shared between two (or more) people. We actually had a blast making our own wraps with the rice paper, meat, vegetables, mint, and sauces provided. Ordering seven courses of beef is not just about the delicious and savory food you are about to eat, but the experience of cooking the meat yourself, softening the crispy rice paper in warm water, and enjoying making your own wraps. Each course is different and involves cooking and flavoring beef in different ways.\u003c/p>\n\u003cp>Along with our seven courses of beef, we each had delicious drinks that are worth mentioning. I had a fizzy plum drink that was a bit salty and like nothing I had ever tasted, and my husband had an iced lemonade that was absolutely delicious and fresh.\u003c/p>\n\u003cp>In addition, after seven courses of beef, we managed to fit in dessert. I had a sticky rice pudding with coconut milk and dates that was absolutely delicious. I will be saving room for this dessert next time I go to Pagolac. My husband ordered coconut ice cream that was equally delicious.\u003c/p>\n\u003cp>I would highly recommend Pagolac for a tasty meal that is both memorable and easy on your wallet. I think the fact that nearly everyone in the restaurant was Vietnamese speaks to the authenticity and quality of the food. My one recommendation is that they could up the ante even more by throwing a few nice pictures on the wall and improving the lighting. But what I appreciate about Pagolac is that food is the first priority, and I will definitely be back to enjoy this spot many times in the future.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Lois Lourie\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/lois-lourie.jpg\" alt=\"Lois Lourie\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lois\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Shipping Container Sales Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Della Santina’s Trattoria\u003cbr>\n\u003cstrong>Reviewed Pagolac: Mom’s Vietnamese Kitchen:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nA friend (Rich Murphy) and I dined at this restaurant on Sunday at 6:00 PM. We didn’t make reservations, but we had no problem getting a table. Pagolac is near the Tenderloin and it is not a neighborhood I frequent, but it was light out and parking was easily found within a block.\u003c/p>\n\u003cp>This restaurant was on the dark side with very little lighting, and the walls seemed on the shabby side and could definitely use a coat of paint. There wasn’t a picture on the wall, and I found this restaurant very cold and uninviting. Our hostess was very pleasant, and the chef stopped by to ask if we were enjoying our meal.\u003c/p>\n\u003cp>As I love beef, we ordered the 7 Flavors of Beef course for two. It came with rice paper, which you dip in boiling hot water to soften and use to wrap the first three courses in. They brought lettuce and marinated vegetables to the table, which were very crisp and fresh. You put these on your softened wrap and then cook your beef and roll it up and chow down. The beef for the first three courses was the same, and I enjoyed the third course the most, as we grilled the beef in a heated butter sauce. I found the first two courses on the bland side, even when using the dipping sauce. The beef was the same for the three courses — one just cooks it differently.\u003c/p>\n\u003cp>The next three courses were skewered beef, and I found them good, but not exceptionally tasty. I’ve been to many Asian restaurants (although not specifically Vietnamese), and found these on the bland side. The beef was very fresh, so no problem with the quality.\u003c/p>\n\u003cp>The seventh course was Chao Bo — a Vietnamese rice porridge — and we only tasted it, as it didn’t appeal to me or my dinner partner.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is a restaurant I would not put on my list of favorites.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Ed:\u003c/strong> \"You can always tell how good the meal will be by how fresh the spring rolls are, and they are excellent here with a great dipping sauce.\"\r\n\u003cstrong>Joanna:\u003c/strong> \"I think this is the best Vietnamese food I have ever tasted. We ordered the seven courses of beef, a specialty of the restaurant.\" \r\n\u003cstrong>Lois:\u003c/strong> \"There wasn’t a picture on the wall, and I found this restaurant very cold and uninviting. Our hostess was very pleasant, and the chef stopped by to ask if we were enjoying our meal.\"",
"status": "publish",
"parent": 0,
"modified": 1725596652,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 21,
"wordCount": 1476
},
"headData": {
"title": "Pagolac: Mom's Vietnamese Kitchen: Reviews [CLOSED until 5/16] | KQED",
"description": "Ed: "You can always tell how good the meal will be by how fresh the spring rolls are, and they are excellent here with a great dipping sauce."\r\nJoanna: "I think this is the best Vietnamese food I have ever tasted. We ordered the seven courses of beef, a specialty of the restaurant." \r\nLois: "There wasn’t a picture on the wall, and I found this restaurant very cold and uninviting. Our hostess was very pleasant, and the chef stopped by to ask if we were enjoying our meal."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pagolac: Mom's Vietnamese Kitchen: Reviews [CLOSED until 5/16]",
"datePublished": "2010-11-04T16:32:52-07:00",
"dateModified": "2024-09-05T21:24:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4492/pagolac-moms-vietnamese-kitchen-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp511iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pagolac: Mom’s Vietnamese Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4503\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.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 decoding=\"async\" title=\"Ed Uyeshima\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/ed-uyeshima.jpg\" alt=\"Ed Uyeshima\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Product Marketer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pagolac: Mom’s Vietnamese Kitchen\u003cbr>\n\u003cstrong>Reviewed Pagolac: Mom’s Vietnamese Kitchen:\u003c/strong> Wednesday, April 7, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt amuses me how the city is trying to repackage the stretch of Larkin Street above the Civic Center as “Little Saigon” when it’s still the Tenderloin. If you can steel yourself to venture forth into this area — and in the daylight, it isn’t really all that bad — take a stroll to this Vietnamese gem. My partner and I originally came here because the place we wanted to go in Little Saigon was closed.\u003c/p>\n\u003cp>I have to admit, I was not encouraged by the pink awning that reminds me of the plastic shopping bags from Chinese restaurants. However, once inside, it turned out to be a cozy, minimally decorated restaurant with top-notch service and extremely friendly and knowledgeable owners, who are the children of a woman who was a waitress at the place for the better part of a decade. When she was hit and killed by a car while walking to the restaurant at a nearby intersection about five years ago, the children decided to carry on their mother’s home-style recipes, and you can tell because they are hearty dishes that rely less on presentation and far more on flavor. You can always tell how good the meal will be by how fresh the spring rolls are, and they are excellent here with a great dipping sauce.\u003c/p>\n\u003cp>Their most famous dish is the Seven Flavors of Beef set course (a two-person minimum). While it sounds indulgent and artery-challenging, it is a relatively healthy series of tasty beef dishes. It starts with the Bo Tai Chanh, a Vietnamese-style carpaccio marinated in lemon juice seasoned with chopped mint and peanuts and served with dipping sauce. Then comes the double-header: Bo Nhung Dam where you get a firepot in which you put in the raw slices of beef to cook and then wrap into rolls, and Bo Nuong Vi, marinated raw slices of beef cooked over a tabletop grill. Beef skewers come next: Bo La Lot (grilled beef balls wrapped in wild pepper leaves), Bo Cuon Moi (grilled beef wrapped over scallions), and Bo Lui, (BBQ beef). It all ends with a dessert, Chao Bo, which is a Vietnamese-style rice porridge with minced beef.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But that’s not the only draw, not by a long shot. Their homemade pho and fried noodle dishes are similarly addictive. In particular, the Pho Tai Bo Vien is a hearty bowl with a smooth broth filled with tasty noodles and even tastier rare beef slices and handmade beef balls. The Mi Xao Thap Cam is a surprise winner: fried chow mein noodles shaped like a brick and ladled with stir-fried chicken and fresh vegetables. We have also tried the other desserts here. The Chuoi Chien Kem (fried bananas with coconut ice cream) is wonderful, though the Che Mon (warm sticky rice with taro and coconut juice) is too runny for my taste.\u003c/p>\n\u003cp>Parking can be tricky around this area, especially since there are vagrants, who are more than willing to charge you for a space they have staked out for money. Just take the 19 Muni here. It’s well worth the adventurous journey to find pleasures a-plenty at this family-owned treasure.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Joanna Manders\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/joanna-manders.jpg\" alt=\"Joanna Manders\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zazie\u003cbr>\n\u003cstrong>Reviewed Pagolac: Mom’s Vietnamese Kitchen:\u003c/strong> Wednesday, April 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI must say, I was surprised to find such a tasty restaurant located in the heart of one of San Francisco’s grittiest neighborhoods, the Tenderloin or, as we like to call it, “The Loin.” Had I not been advised to eat here by a fellow \u003cem>Check, Please!\u003c/em> guest, I may never have discovered this restaurant. From the outside, Pagolac blends in with surrounding Vietnamese restaurants. Like other restaurants on the street, there was nothing particularly inviting about the façade or anything that would draw me inside, except maybe to escape the colorful streets of the The Loin.\u003c/p>\n\u003cp>Upon entering Pagolac, it appeared to be very clean and organized. However, between the lack of décor and the dim lighting, the restaurant interior seemed a bit stark and desolate. I soon found out that Pagolac easily makes up for the lack of atmosphere with the quality and deliciousness of the food.\u003c/p>\n\u003cp>I think this is the best Vietnamese food I have ever tasted. We ordered the seven courses of beef, a specialty of the restaurant. Because I am not a huge meat eater, I was skeptical about ordering this much beef. However, each course was on the small side, and was shared between two (or more) people. We actually had a blast making our own wraps with the rice paper, meat, vegetables, mint, and sauces provided. Ordering seven courses of beef is not just about the delicious and savory food you are about to eat, but the experience of cooking the meat yourself, softening the crispy rice paper in warm water, and enjoying making your own wraps. Each course is different and involves cooking and flavoring beef in different ways.\u003c/p>\n\u003cp>Along with our seven courses of beef, we each had delicious drinks that are worth mentioning. I had a fizzy plum drink that was a bit salty and like nothing I had ever tasted, and my husband had an iced lemonade that was absolutely delicious and fresh.\u003c/p>\n\u003cp>In addition, after seven courses of beef, we managed to fit in dessert. I had a sticky rice pudding with coconut milk and dates that was absolutely delicious. I will be saving room for this dessert next time I go to Pagolac. My husband ordered coconut ice cream that was equally delicious.\u003c/p>\n\u003cp>I would highly recommend Pagolac for a tasty meal that is both memorable and easy on your wallet. I think the fact that nearly everyone in the restaurant was Vietnamese speaks to the authenticity and quality of the food. My one recommendation is that they could up the ante even more by throwing a few nice pictures on the wall and improving the lighting. But what I appreciate about Pagolac is that food is the first priority, and I will definitely be back to enjoy this spot many times in the future.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Lois Lourie\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/lois-lourie.jpg\" alt=\"Lois Lourie\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lois\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Shipping Container Sales Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Della Santina’s Trattoria\u003cbr>\n\u003cstrong>Reviewed Pagolac: Mom’s Vietnamese Kitchen:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nA friend (Rich Murphy) and I dined at this restaurant on Sunday at 6:00 PM. We didn’t make reservations, but we had no problem getting a table. Pagolac is near the Tenderloin and it is not a neighborhood I frequent, but it was light out and parking was easily found within a block.\u003c/p>\n\u003cp>This restaurant was on the dark side with very little lighting, and the walls seemed on the shabby side and could definitely use a coat of paint. There wasn’t a picture on the wall, and I found this restaurant very cold and uninviting. Our hostess was very pleasant, and the chef stopped by to ask if we were enjoying our meal.\u003c/p>\n\u003cp>As I love beef, we ordered the 7 Flavors of Beef course for two. It came with rice paper, which you dip in boiling hot water to soften and use to wrap the first three courses in. They brought lettuce and marinated vegetables to the table, which were very crisp and fresh. You put these on your softened wrap and then cook your beef and roll it up and chow down. The beef for the first three courses was the same, and I enjoyed the third course the most, as we grilled the beef in a heated butter sauce. I found the first two courses on the bland side, even when using the dipping sauce. The beef was the same for the three courses — one just cooks it differently.\u003c/p>\n\u003cp>The next three courses were skewered beef, and I found them good, but not exceptionally tasty. I’ve been to many Asian restaurants (although not specifically Vietnamese), and found these on the bland side. The beef was very fresh, so no problem with the quality.\u003c/p>\n\u003cp>The seventh course was Chao Bo — a Vietnamese rice porridge — and we only tasted it, as it didn’t appeal to me or my dinner partner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a restaurant I would not put on my list of favorites.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4492/pagolac-moms-vietnamese-kitchen-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7967"
],
"label": "checkplease_9339"
},
"checkplease_4499": {
"type": "posts",
"id": "checkplease_4499",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4499",
"score": null,
"sort": [
1288913538000
]
},
"guestAuthors": [],
"slug": "della-santinas-trattoria-reviews",
"title": "Della Santina's Trattoria: Reviews",
"publishDate": 1288913538,
"format": "aside",
"headTitle": "Della Santina’s Trattoria: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Della Santina’s Trattoria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4513\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.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/40/2010/11/lois-lourie.jpg\" alt=\"Lois Lourie\" title=\"Lois Lourie\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lois\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Shipping Container Sales Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Della Santina’s Trattoria\u003cbr>\n\u003cstrong>Reviewed Della Santina’s Trattoria:\u003c/strong> Wednesday, April 7, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI invited a dear friend of mine to join me for dinner at Della Santina, a favorite restaurant of mine for at least 10 years. When I phoned for a reservation the owner, Robert, said, “Of course, no problem.” As I dine here very often, he will always make room for me, even on a busy evening. We were ushered to our table immediately and although every table was eventually filled, it wasn’t too noisy as the tables are not on top of each other.\u003c/p>\n\u003cp>The restaurant has indoor and outdoor seating, and tonight just the outdoor portion was open for dinner. The outside is charming with lots of little white lights, fountains and flowers, and overhead heating to keep you warm on a cool evening. It’s especially terrific on a warm summer day. \u003c/p>\n\u003cp>Our waiter was Louis, a charming fellow, and he didn’t rush us at all and took clues from us when we were ready to order. We had a wonderful Sauvignon Blanc (Shug), which was $9.50 a glass, but well worth it. The wine list has both California and Italian Wines, and if you’re looking for something more affordable, you should order the Italian Wines, but as I’m not as familiar with them, I always tend to order the local wines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started with a small antipasto, which seemed more than sufficient for two. In addition, they surprised us with a cold pork salad in a delicious lemon caper sauce (on the house). We then had two entrees. Mine was the Prawns Dore in a very light batter that comes with broccoli — undercooked, as it should be — and delicious roasted potatoes. I shared this with Lonnie, and she said that she now had a new favorite dish. It really is scrumptious. She had the pasta — a tube penne pasta with sausage in a tomato sauce — and there were almost too many sausages, although most people wouldn’t complain about that as it was very tasty.\u003c/p>\n\u003cp>We ended our meal with coffee (excellent) and the chocolate torte; there wasn’t a crumb left on our plate. They are famous for their tiramisu, but as I usually order this, I decided to try something different and we loved it!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/ed-uyeshima.jpg\" alt=\"Ed Uyeshima\" title=\"Ed Uyeshima\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Product Marketer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pagolac: Mom’s Vietnamese Kitchen\u003cbr>\n\u003cstrong>Reviewed Della Santina’s Trattoria:\u003c/strong> Saturday, April 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe rolling vineyards along Highway 121 to Sonoma are always a treat to soak in on a wine country excursion, and Della Santina turned out to be a charming and worthwhile destination for the hour-plus drive from my home in San Francisco. Just a block off the main city square, the restaurant looks like someone’s home with the front parlor done up as a dining room. It was abuzz with activity the Saturday evening we arrived, mostly with large convivial family parties obviously having a great time. What struck me first and foremost about Della Santina is the welcome feeling they appear to give every customer. Many of them, the manager and servers knew by name. I felt like they should have all yelled “Norm!” when I entered with my partner. His name is not Cliff.\u003c/p>\n\u003cp>We were seated next to a window at a really small table for two, and my one preference would have been for a quieter dining space. It was only later that I noticed Della Santina is separated into compartments like a commercial airline. In the back is a more spacious area that provides a more conversational atmosphere with softer lighting. I finally realized we were sitting in coach and waiting for someone to tell us to put our tray tables in the upright position. Anyway, that little discovery doesn’t alter my opinion of the food. It was very hearty, satisfying Italian fare that tasted very home-style with none of the urban pretense of more expensive eateries. \u003c/p>\n\u003cp>We started with the Antipasto Misto, which was a nice assortment of prosciutto, salame, pancetta and kalamata olives. I was struck by the freshness of the meats since I must be used to the packaged flavor of antipasto served at more typical trattorias. My partner tried a bowl of the Tortellini in Brodo, which offered quite a few of those hand-rolled tortellinis in a chicken broth, which was a bit on the non-descript side. My partner and I actually have some insight on how much effort this soup is since we just learned how to make it from scratch in Bologna, Italy, a few months back. \u003c/p>\n\u003cp>Our entrees were next, and the portions were quite generous. I ordered the pappardelle all’ Antra, which was obviously made with homemade pasta and mixed with a tasty duck ragu. The texture was a tad too wet for my taste since I prefer noodles that are a bit more al dente, especially when they need to provide the backbone for the ragu. My partner went for the bistecca alla Fiorentina, which was a carnivore’s delight. It was a grilled, three-week-aged Porterhouse steak, quite big and tender, and accompanied by some sautéed vegetables and roasted baby potatoes. The quality of the meat was frankly better than most of the steakhouses in San Francisco.\u003c/p>\n\u003cp>Even though we were pretty sated at this point, we knew we had to try the desserts, which represented the high and low points of the entire meal. The panna cotta was disappointing with the mixture of Italian pastry rum and cherries yielding a flavor close to children’s cough medicine. On the other hand, the tiramisu was sensational with three liqueurs complementing the espresso nicely, and the texture of the ladyfingers just soft enough without being too soggy. \u003c/p>\n\u003cp>To accompany our feast, we shared a bottle of Prosecco di Valdobbiadene, a sparkling wine that heightened the various flavors running through our respective palates. It was served in a nice silver bucket that unfortunately took up a huge part of our table, but the waiter compensated with a free glass of Muscat to finish off our desserts. \u003c/p>\n\u003cp>Our window did afford us a view of the closed patio, which we concluded must be quite nice during the spring and summer months. As we were about to roll ourselves out of the place, we decided that Della Santina was definitely worth a return visit when we are in the wine country again, although we’ll “pay” for the upgrade to first-class and ask for a table in the back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/joanna-manders.jpg\" alt=\"Joanna Manders\" title=\"Joanna Manders\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zazie\u003cbr>\n\u003cstrong>Reviewed Della Santina’s Trattoria:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nDella Santina’s is located in Sonoma, right off of the square. Surprisingly, we pulled up and found parking right in front of the restaurant, which was a bit unusual for a weekend in Sonoma. Luckily for us, the inclement weather may have scared off some of the tourists that usually flock to this area. \u003c/p>\n\u003cp>We were seated very promptly inside. Upon a trip to the bathroom, I could see that the back patio would have been relaxing on a nicer day. After sitting down and looking over the menu, I noticed that Mexican pop music was playing in the background. This struck me as a very unauthentic music choice in an Italian restaurant. It was actually distracting, and obvious that the music was not chosen with customers in mind. \u003c/p>\n\u003cp>Besides the music, the overall atmosphere was quaint. The waiter was very attentive and was ready to take our order within ten minutes of looking over the menu. We started out with a tomato and mozzarella salad, as well as minestrone soup. Each of these starters were passable. I felt that I could have purchased the exact same salad at the Whole Foods salad bar down the street. The minestrone soup was tasty, but did not knock my socks off. I liked that it was a bit thicker than most minestrone soups, and was a good way to warm up on a cold day. \u003c/p>\n\u003cp>For my main course, I ordered spinach ravioli with mushroom sauce. My husband ordered a pappardelle pasta with a duck ragout. I am sorry to say that both of these dishes were disappointing. The main reason is that the sauces and ingredients simply did not taste fresh. In addition, there was nothing new or creative about the dishes. These were just basic pasta dishes that could have been purchased at any Italian restaurant. So after trying my main course, I was beginning to wonder why we had driven one-and-a-half hours to go to THIS restaurant, when amazing dining experiences, such as The Girls and The Fig, were within steps of where we sat. \u003c/p>\n\u003cp>We gave Della Santina’s one last chance by ordering dessert. I ordered the chocolate mousse cake, and my husband ordered the lemon tart. As an avid chocolate lover and lemon dessert lover (respectively), we were under-whelmed by these desserts. Both came drenched in some sort of artificially flavored sauce with candied cherries. Also, the crust on the lemon tart was not tasty. It was not flaky or buttery, but rather dry and clumpy. The lemon curd was too yellow in color, and had an aftertaste of pure egg. \u003c/p>\n\u003cp>I would also like to note that while the waiters were nice and very prompt/attentive, they did not wipe the tables after our meal. So, while eating dessert, we were staring at dabs of balsamic vinegar, olive oil, and water that had splashed out of the glasses when being filled. These sort of overlooked details take away from the overall dining experience. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I am wondering if I caught Della Santina’s on a bad day. However, my expectations for a restaurant in Sonoma are very high. All in all, if I am going to drive one-and-a-half hours to Sonoma — one of the best places for food in this country, if not the world — I am looking for an unparalleled dining experience. After trying Della Santina’s, I feel that the food is passable. However, there are so many far better choices in Sonoma in terms of food quality, atmosphere, and authenticity.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Lois:\u003c/strong> \"The outside is charming with lots of little white lights, fountains and flowers, and overhead heating to keep you warm on a cool evening.\"\r\n\u003cstrong>Ed:\u003c/strong> \"It was very hearty, satisfying Italian fare that tasted very home-style with none of the urban pretense of more expensive eateries.\" \r\n \u003cstrong>Joanna:\u003c/strong> \" After trying Della Santina’s, I feel that the food is passable. However, there are so many far better choices in Sonoma in terms of food quality, atmosphere, and authenticity.\"",
"status": "publish",
"parent": 0,
"modified": 1725596656,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 23,
"wordCount": 1800
},
"headData": {
"title": "Della Santina's Trattoria: Reviews | KQED",
"description": "Lois: "The outside is charming with lots of little white lights, fountains and flowers, and overhead heating to keep you warm on a cool evening."\r\nEd: "It was very hearty, satisfying Italian fare that tasted very home-style with none of the urban pretense of more expensive eateries." \r\n Joanna: " After trying Della Santina’s, I feel that the food is passable. However, there are so many far better choices in Sonoma in terms of food quality, atmosphere, and authenticity."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Della Santina's Trattoria: Reviews",
"datePublished": "2010-11-04T16:32:18-07:00",
"dateModified": "2024-09-05T21:24:16-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4499/della-santinas-trattoria-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Della Santina’s Trattoria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4513\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.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/40/2010/11/lois-lourie.jpg\" alt=\"Lois Lourie\" title=\"Lois Lourie\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lois\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Shipping Container Sales Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Della Santina’s Trattoria\u003cbr>\n\u003cstrong>Reviewed Della Santina’s Trattoria:\u003c/strong> Wednesday, April 7, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI invited a dear friend of mine to join me for dinner at Della Santina, a favorite restaurant of mine for at least 10 years. When I phoned for a reservation the owner, Robert, said, “Of course, no problem.” As I dine here very often, he will always make room for me, even on a busy evening. We were ushered to our table immediately and although every table was eventually filled, it wasn’t too noisy as the tables are not on top of each other.\u003c/p>\n\u003cp>The restaurant has indoor and outdoor seating, and tonight just the outdoor portion was open for dinner. The outside is charming with lots of little white lights, fountains and flowers, and overhead heating to keep you warm on a cool evening. It’s especially terrific on a warm summer day. \u003c/p>\n\u003cp>Our waiter was Louis, a charming fellow, and he didn’t rush us at all and took clues from us when we were ready to order. We had a wonderful Sauvignon Blanc (Shug), which was $9.50 a glass, but well worth it. The wine list has both California and Italian Wines, and if you’re looking for something more affordable, you should order the Italian Wines, but as I’m not as familiar with them, I always tend to order the local wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started with a small antipasto, which seemed more than sufficient for two. In addition, they surprised us with a cold pork salad in a delicious lemon caper sauce (on the house). We then had two entrees. Mine was the Prawns Dore in a very light batter that comes with broccoli — undercooked, as it should be — and delicious roasted potatoes. I shared this with Lonnie, and she said that she now had a new favorite dish. It really is scrumptious. She had the pasta — a tube penne pasta with sausage in a tomato sauce — and there were almost too many sausages, although most people wouldn’t complain about that as it was very tasty.\u003c/p>\n\u003cp>We ended our meal with coffee (excellent) and the chocolate torte; there wasn’t a crumb left on our plate. They are famous for their tiramisu, but as I usually order this, I decided to try something different and we loved it!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/ed-uyeshima.jpg\" alt=\"Ed Uyeshima\" title=\"Ed Uyeshima\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Product Marketer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pagolac: Mom’s Vietnamese Kitchen\u003cbr>\n\u003cstrong>Reviewed Della Santina’s Trattoria:\u003c/strong> Saturday, April 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe rolling vineyards along Highway 121 to Sonoma are always a treat to soak in on a wine country excursion, and Della Santina turned out to be a charming and worthwhile destination for the hour-plus drive from my home in San Francisco. Just a block off the main city square, the restaurant looks like someone’s home with the front parlor done up as a dining room. It was abuzz with activity the Saturday evening we arrived, mostly with large convivial family parties obviously having a great time. What struck me first and foremost about Della Santina is the welcome feeling they appear to give every customer. Many of them, the manager and servers knew by name. I felt like they should have all yelled “Norm!” when I entered with my partner. His name is not Cliff.\u003c/p>\n\u003cp>We were seated next to a window at a really small table for two, and my one preference would have been for a quieter dining space. It was only later that I noticed Della Santina is separated into compartments like a commercial airline. In the back is a more spacious area that provides a more conversational atmosphere with softer lighting. I finally realized we were sitting in coach and waiting for someone to tell us to put our tray tables in the upright position. Anyway, that little discovery doesn’t alter my opinion of the food. It was very hearty, satisfying Italian fare that tasted very home-style with none of the urban pretense of more expensive eateries. \u003c/p>\n\u003cp>We started with the Antipasto Misto, which was a nice assortment of prosciutto, salame, pancetta and kalamata olives. I was struck by the freshness of the meats since I must be used to the packaged flavor of antipasto served at more typical trattorias. My partner tried a bowl of the Tortellini in Brodo, which offered quite a few of those hand-rolled tortellinis in a chicken broth, which was a bit on the non-descript side. My partner and I actually have some insight on how much effort this soup is since we just learned how to make it from scratch in Bologna, Italy, a few months back. \u003c/p>\n\u003cp>Our entrees were next, and the portions were quite generous. I ordered the pappardelle all’ Antra, which was obviously made with homemade pasta and mixed with a tasty duck ragu. The texture was a tad too wet for my taste since I prefer noodles that are a bit more al dente, especially when they need to provide the backbone for the ragu. My partner went for the bistecca alla Fiorentina, which was a carnivore’s delight. It was a grilled, three-week-aged Porterhouse steak, quite big and tender, and accompanied by some sautéed vegetables and roasted baby potatoes. The quality of the meat was frankly better than most of the steakhouses in San Francisco.\u003c/p>\n\u003cp>Even though we were pretty sated at this point, we knew we had to try the desserts, which represented the high and low points of the entire meal. The panna cotta was disappointing with the mixture of Italian pastry rum and cherries yielding a flavor close to children’s cough medicine. On the other hand, the tiramisu was sensational with three liqueurs complementing the espresso nicely, and the texture of the ladyfingers just soft enough without being too soggy. \u003c/p>\n\u003cp>To accompany our feast, we shared a bottle of Prosecco di Valdobbiadene, a sparkling wine that heightened the various flavors running through our respective palates. It was served in a nice silver bucket that unfortunately took up a huge part of our table, but the waiter compensated with a free glass of Muscat to finish off our desserts. \u003c/p>\n\u003cp>Our window did afford us a view of the closed patio, which we concluded must be quite nice during the spring and summer months. As we were about to roll ourselves out of the place, we decided that Della Santina was definitely worth a return visit when we are in the wine country again, although we’ll “pay” for the upgrade to first-class and ask for a table in the back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/joanna-manders.jpg\" alt=\"Joanna Manders\" title=\"Joanna Manders\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zazie\u003cbr>\n\u003cstrong>Reviewed Della Santina’s Trattoria:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nDella Santina’s is located in Sonoma, right off of the square. Surprisingly, we pulled up and found parking right in front of the restaurant, which was a bit unusual for a weekend in Sonoma. Luckily for us, the inclement weather may have scared off some of the tourists that usually flock to this area. \u003c/p>\n\u003cp>We were seated very promptly inside. Upon a trip to the bathroom, I could see that the back patio would have been relaxing on a nicer day. After sitting down and looking over the menu, I noticed that Mexican pop music was playing in the background. This struck me as a very unauthentic music choice in an Italian restaurant. It was actually distracting, and obvious that the music was not chosen with customers in mind. \u003c/p>\n\u003cp>Besides the music, the overall atmosphere was quaint. The waiter was very attentive and was ready to take our order within ten minutes of looking over the menu. We started out with a tomato and mozzarella salad, as well as minestrone soup. Each of these starters were passable. I felt that I could have purchased the exact same salad at the Whole Foods salad bar down the street. The minestrone soup was tasty, but did not knock my socks off. I liked that it was a bit thicker than most minestrone soups, and was a good way to warm up on a cold day. \u003c/p>\n\u003cp>For my main course, I ordered spinach ravioli with mushroom sauce. My husband ordered a pappardelle pasta with a duck ragout. I am sorry to say that both of these dishes were disappointing. The main reason is that the sauces and ingredients simply did not taste fresh. In addition, there was nothing new or creative about the dishes. These were just basic pasta dishes that could have been purchased at any Italian restaurant. So after trying my main course, I was beginning to wonder why we had driven one-and-a-half hours to go to THIS restaurant, when amazing dining experiences, such as The Girls and The Fig, were within steps of where we sat. \u003c/p>\n\u003cp>We gave Della Santina’s one last chance by ordering dessert. I ordered the chocolate mousse cake, and my husband ordered the lemon tart. As an avid chocolate lover and lemon dessert lover (respectively), we were under-whelmed by these desserts. Both came drenched in some sort of artificially flavored sauce with candied cherries. Also, the crust on the lemon tart was not tasty. It was not flaky or buttery, but rather dry and clumpy. The lemon curd was too yellow in color, and had an aftertaste of pure egg. \u003c/p>\n\u003cp>I would also like to note that while the waiters were nice and very prompt/attentive, they did not wipe the tables after our meal. So, while eating dessert, we were staring at dabs of balsamic vinegar, olive oil, and water that had splashed out of the glasses when being filled. These sort of overlooked details take away from the overall dining experience. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am wondering if I caught Della Santina’s on a bad day. However, my expectations for a restaurant in Sonoma are very high. All in all, if I am going to drive one-and-a-half hours to Sonoma — one of the best places for food in this country, if not the world — I am looking for an unparalleled dining experience. After trying Della Santina’s, I feel that the food is passable. However, there are so many far better choices in Sonoma in terms of food quality, atmosphere, and authenticity.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4499/della-santinas-trattoria-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3472",
"checkplease_10"
],
"tags": [
"checkplease_7968"
],
"label": "checkplease_9339"
},
"checkplease_4496": {
"type": "posts",
"id": "checkplease_4496",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4496",
"score": null,
"sort": [
1288913497000
]
},
"guestAuthors": [],
"slug": "zazie-reviews",
"title": "Zazie: Reviews",
"publishDate": 1288913497,
"format": "aside",
"headTitle": "Zazie: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Zazie: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4504\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.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/40/2010/11/joanna-manders.jpg\" alt=\"Joanna Manders\" title=\"Joanna Manders\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zazie\u003cbr>\n\u003cstrong>Reviewed Zazie:\u003c/strong> Tuesday, April 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nZazie is a gem. The place delivers in so many ways every time I eat there. Whenever guests come into town, I usually take them to Zazie. This is why:\u003c/p>\n\u003cp>First of all, Cole Valley is such a cute neighborhood off the beaten track, but still convenient for people living in San Francisco. I love driving through the neighborhood with the enormous trees and eclectic houses as a backdrop. At night, this neighborhood isn’t packed with people (although Zazie is usually filled to the brim). It is a wonderful place to take a date or a long-lost friend that you need to catch up with. \u003c/p>\n\u003cp>The food at Zazie is mouthwatering. First, they bring out warm rolls that are homemade. These rolls are the best rolls I have had in San Francisco. This is a great way to start the meal on a chilly San Francisco night. I would highly recommend the grilled mascarpone polenta cakes — the most basic ingredients cooked in a savory sauce. If you have a larger appetite, the braised beef shanks are a delicious choice. They are very tender and again, the sauce is done just right. The fresh porcini and black truffle ravioli is also amazing. They are bursting with flavor and not overly rich. Overall, the food at Zazie is very hearty and wholesome. You feel satisfied without being stuffed. This is French comfort food at its best. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Zazie also has a prix fixe menu every night for $23.50 for any starter, main course, and dessert marked with an asterisk. This place is a great value while maintaining a very high standard. You walk out of Zazie wondering why you paid so much last weekend for sub-par food at that new trendy restaurant (insert name here).\u003c/p>\n\u003cp>In addition, I love the atmosphere at Zazie. This is not a pretentious restaurant, but a homey mom-and-pop restaurant that is very welcoming. The host/hostess is always willing to accommodate your party and will even come get you in the bar next door when your table is ready. In addition, Tuesday nights are “no corkage fee” nights, and the host brought out glasses for us to enjoy our Belgian beer before even being seated. I must also mention that the outdoor patio is absolutely gorgeous. Lights are strung up and they have many heat lamps, so I actually recommend sitting outside even on a cold night. \u003c/p>\n\u003cp>I know that I will be eating at Zazie for years to come. Every experience has been so enjoyable, and I now have many memories of dinners with old friends and relatives at this spot. I cannot recommend Zazie enough!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/lois-lourie.jpg\" alt=\"Lois Lourie\" title=\"Lois Lourie\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lois\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Shipping Container Sales Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Della Santina’s Trattoria\u003cbr>\n\u003cstrong>Reviewed Zazie:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon calling for reservations at Zazie for a party of 3, I was told they only make reservations from 5:30-6:15 and after that it jumps to 7:30pm. As one friend is a hairdresser and wouldn’t be available until 6:30, and I live in Sonoma and didn’t want to dine too late, this wasn’t going to work. However, the fellow that took the reservations said he’d put down the 6:15 and hold the reservation until 6:30pm.\u003c/p>\n\u003cp>When we arrived at this charming neighborhood restaurant, we were greeted warmly — and our greeter actually remembered that I lived in Sonoma — and we were promptly ushered to a window seat. We were one of the only parties there. However, within 1/2 hour, every table was taken. This is a very charming French bistro where they play French music very softly, adding to the ambience. \u003c/p>\n\u003cp>They don’t have too many wines by the glass, but I had a Dry Creek chardonnay that was perfect. One friend had a Kir and loved it. As they have only a wine list, they make some specialty drinks using sake for those who want to venture out. Our waitress was very good. She came by to ask if we were happy with our meals, but was not overbearing at all.\u003c/p>\n\u003cp>They had a prix fixe dinner for $23.50 and, as I was going to order everything on it, I opted for this. My Louis Malle salad was good, although nothing out of the ordinary. However, my main course, the grilled mascarpone polenta cakes, was so tasty that I will be tempted to order it time and time again. My dessert was a warm rhubarb crumble, and I added vanilla gelato…scrumptious. For this prix fixe meal, the appetizer and dessert were 1/2 size portions, and the main dish was full size. This was just to my liking! \u003c/p>\n\u003cp>My friend Annette loved her small green salad with chèvre, and I tasted her fresh porcini and truffle ravioli, which came with prawns. Again, a gastronomic delight. Our hairdresser friend, Renee, had the spinach and strawberry salad, which she loved, and then the Pasta Fontainebleau. It was a huge portion, and she intended to bring some home, but she kept chipping away at it until there was not a morsel left on her plate.\u003c/p>\n\u003cp>For dessert we had the rhubarb crumble and the chocolate mousse pot de crème. No complaints from this party! I will go to this restaurant again.\u003c/p>\n\u003cp>Although we had no trouble parking in this busy neighborhood because we were early, upon leaving someone was double-parked and blocked me. Upon a few toots of my horn, the fellow miraculously showed up and waved as he drove away. There were other people double-parked, so this might be an issue.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/ed-uyeshima.jpg\" alt=\"Ed Uyeshima\" title=\"Ed Uyeshima\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Product Marketer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pagolac: Mom’s Vietnamese Kitchen\u003cbr>\n\u003cstrong>Reviewed Zazie:\u003c/strong> Thursday, April 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nZazie is the type of little French bistro that you could easily pass by if you are on a Parisian boulevard filled with similarly inviting eateries. You could even pass by it in the less bustling neighborhood of Cole Valley. Three times. I guess I’m just not that observant without a GPS. I decided to make the evening a group outing in order to try more of their menu. Other friends have come here for breakfast, but nobody I knew has tried dinner there, including me. What a loss for them. At first, I was a bit concerned the noise level would be unbearable given the tight quarters. In my head, I was imagining five bells ringing in the \u003cem>Chronicle\u003c/em> listing. Fortunately, the four of us were seated next to the front window, which afforded us a semi-private enclave and even a vitriolic opportunity to comment on the clothing of the diners coming in and out of the restaurant.\u003c/p>\n\u003cp>We started ambitiously by sharing five — count ‘em, five — starters. First up were the Mussels Marinieres, which they steam very nicely in white wine, garlic, shallots, and parsley, as it all bathes in a creamy broth. The salads were quite fresh tasting. The Salade d’Ete was the more original concoction with a mix of sliced strawberries, goat cheese, toasted almonds, and even flower petals on a bed of arugula. It was a dish that seemed to announce the arrival of spring. Despite its daring French New Wave filmmaking namesake, the Salade Louis Malle was more conventional: spinach, caramelized walnuts, and gorgonzola in a balsamic vinaigrette. We all more equally shared the Assiette de Fromages, a nice selection of three soft French cheeses with figs and toasted walnuts. That left me being the most selfish by ordering the intentionally hard-to-share French Onion Soup Gratinée with beef stock, a truly fine interpretation of a French classic that offers the irresistible lure of melted cheese.\u003c/p>\n\u003cp>I was also able to try four of their entrees, all quite impressive in execution. With keen competition, the best had to be the roasted trout, which had a nice texture and an added burst of flavor from the cherry tomatoes in a basil vinaigrette and warm goat cheese. A close runner-up was the fresh Lemon Ricotta Ravioli, buttery smooth with wilted arugula, leeks, grilled prawns, garlic and aged parmesan cheese. A more traditional dish was the Lapin à la Moutarde, which was the dark meat of the rabbit braised and covered in a Dijon mustard sauce with mushrooms. Underneath was a bed of fettuccine. It was more of a stew dish than I had envisioned, as the sauce got a bit sloshy, and the little rabbit bones tough to maneuver around. Still, it was quite tasty. The last entree is a signature dish, the Zazie Burger with cheddar, tomatoes Provençal, and grilled Yukon gold potatoes. It was a good, juicy burger, if you are in the mood for one.\u003c/p>\n\u003cp>We barely had any room for dessert, but for the sake of the show, I felt it was important to try at least one. We all took our spoons and dug into the Crumble Zazie, a generously sized fresh fruit cobbler that either came in a dish à la mode or in a bowl drizzled with crème anglais. Lo and behold, we had both variations in front of us, and they were the perfectly French ender to our meal. \u003c/p>\n\u003cp>For what appears on the surface to be a neighborhood eatery, Zazie certainly offers a robust and eclectic menu, and there is even a prix fixe menu on select items in the menu (thus the appearance of the Zazie Burger on our table). For the most part, the waitstaff was quite nice and accommodating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The one hiccup — you should pardon the expression — was the selection of our wine. I went for a $32 bottle of the Chateau Horeau Cabernet Franc, definitely one of their more budget-conscious selections, and I swear I got a case of small-mouth from the waitress. The place was bustling for most of the evening, but as it was a weeknight, the low hum of dining activity started to die down after 9 PM. I would definitely come back to Zazie in a heartbeat. It’s right off the N-Judah line on Cole, so it’s a really convenient location for me. And after all, this review is all about me.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Joanna:\u003c/strong> \"Zazie is a gem. The place delivers in so many ways every time I eat there.\"\r\n\u003cstrong>Lois:\u003c/strong> \"The grilled mascarpone polenta cakes, was so tasty that I will be tempted to order it time and time again.\"\r\n\u003cstrong>Ed:\u003c/strong> \"For what appears on the surface to be a neighborhood eatery, Zazie certainly offers a robust and eclectic menu.\"",
"status": "publish",
"parent": 0,
"modified": 1725596659,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 23,
"wordCount": 1789
},
"headData": {
"title": "Zazie: Reviews | KQED",
"description": "Joanna: "Zazie is a gem. The place delivers in so many ways every time I eat there."\r\nLois: "The grilled mascarpone polenta cakes, was so tasty that I will be tempted to order it time and time again."\r\nEd: "For what appears on the surface to be a neighborhood eatery, Zazie certainly offers a robust and eclectic menu."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Zazie: Reviews",
"datePublished": "2010-11-04T16:31:37-07:00",
"dateModified": "2024-09-05T21:24:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4496/zazie-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zazie: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4504\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.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/40/2010/11/joanna-manders.jpg\" alt=\"Joanna Manders\" title=\"Joanna Manders\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zazie\u003cbr>\n\u003cstrong>Reviewed Zazie:\u003c/strong> Tuesday, April 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nZazie is a gem. The place delivers in so many ways every time I eat there. Whenever guests come into town, I usually take them to Zazie. This is why:\u003c/p>\n\u003cp>First of all, Cole Valley is such a cute neighborhood off the beaten track, but still convenient for people living in San Francisco. I love driving through the neighborhood with the enormous trees and eclectic houses as a backdrop. At night, this neighborhood isn’t packed with people (although Zazie is usually filled to the brim). It is a wonderful place to take a date or a long-lost friend that you need to catch up with. \u003c/p>\n\u003cp>The food at Zazie is mouthwatering. First, they bring out warm rolls that are homemade. These rolls are the best rolls I have had in San Francisco. This is a great way to start the meal on a chilly San Francisco night. I would highly recommend the grilled mascarpone polenta cakes — the most basic ingredients cooked in a savory sauce. If you have a larger appetite, the braised beef shanks are a delicious choice. They are very tender and again, the sauce is done just right. The fresh porcini and black truffle ravioli is also amazing. They are bursting with flavor and not overly rich. Overall, the food at Zazie is very hearty and wholesome. You feel satisfied without being stuffed. This is French comfort food at its best. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Zazie also has a prix fixe menu every night for $23.50 for any starter, main course, and dessert marked with an asterisk. This place is a great value while maintaining a very high standard. You walk out of Zazie wondering why you paid so much last weekend for sub-par food at that new trendy restaurant (insert name here).\u003c/p>\n\u003cp>In addition, I love the atmosphere at Zazie. This is not a pretentious restaurant, but a homey mom-and-pop restaurant that is very welcoming. The host/hostess is always willing to accommodate your party and will even come get you in the bar next door when your table is ready. In addition, Tuesday nights are “no corkage fee” nights, and the host brought out glasses for us to enjoy our Belgian beer before even being seated. I must also mention that the outdoor patio is absolutely gorgeous. Lights are strung up and they have many heat lamps, so I actually recommend sitting outside even on a cold night. \u003c/p>\n\u003cp>I know that I will be eating at Zazie for years to come. Every experience has been so enjoyable, and I now have many memories of dinners with old friends and relatives at this spot. I cannot recommend Zazie enough!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/lois-lourie.jpg\" alt=\"Lois Lourie\" title=\"Lois Lourie\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lois\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Shipping Container Sales Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Della Santina’s Trattoria\u003cbr>\n\u003cstrong>Reviewed Zazie:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon calling for reservations at Zazie for a party of 3, I was told they only make reservations from 5:30-6:15 and after that it jumps to 7:30pm. As one friend is a hairdresser and wouldn’t be available until 6:30, and I live in Sonoma and didn’t want to dine too late, this wasn’t going to work. However, the fellow that took the reservations said he’d put down the 6:15 and hold the reservation until 6:30pm.\u003c/p>\n\u003cp>When we arrived at this charming neighborhood restaurant, we were greeted warmly — and our greeter actually remembered that I lived in Sonoma — and we were promptly ushered to a window seat. We were one of the only parties there. However, within 1/2 hour, every table was taken. This is a very charming French bistro where they play French music very softly, adding to the ambience. \u003c/p>\n\u003cp>They don’t have too many wines by the glass, but I had a Dry Creek chardonnay that was perfect. One friend had a Kir and loved it. As they have only a wine list, they make some specialty drinks using sake for those who want to venture out. Our waitress was very good. She came by to ask if we were happy with our meals, but was not overbearing at all.\u003c/p>\n\u003cp>They had a prix fixe dinner for $23.50 and, as I was going to order everything on it, I opted for this. My Louis Malle salad was good, although nothing out of the ordinary. However, my main course, the grilled mascarpone polenta cakes, was so tasty that I will be tempted to order it time and time again. My dessert was a warm rhubarb crumble, and I added vanilla gelato…scrumptious. For this prix fixe meal, the appetizer and dessert were 1/2 size portions, and the main dish was full size. This was just to my liking! \u003c/p>\n\u003cp>My friend Annette loved her small green salad with chèvre, and I tasted her fresh porcini and truffle ravioli, which came with prawns. Again, a gastronomic delight. Our hairdresser friend, Renee, had the spinach and strawberry salad, which she loved, and then the Pasta Fontainebleau. It was a huge portion, and she intended to bring some home, but she kept chipping away at it until there was not a morsel left on her plate.\u003c/p>\n\u003cp>For dessert we had the rhubarb crumble and the chocolate mousse pot de crème. No complaints from this party! I will go to this restaurant again.\u003c/p>\n\u003cp>Although we had no trouble parking in this busy neighborhood because we were early, upon leaving someone was double-parked and blocked me. Upon a few toots of my horn, the fellow miraculously showed up and waved as he drove away. There were other people double-parked, so this might be an issue.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/ed-uyeshima.jpg\" alt=\"Ed Uyeshima\" title=\"Ed Uyeshima\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Product Marketer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pagolac: Mom’s Vietnamese Kitchen\u003cbr>\n\u003cstrong>Reviewed Zazie:\u003c/strong> Thursday, April 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nZazie is the type of little French bistro that you could easily pass by if you are on a Parisian boulevard filled with similarly inviting eateries. You could even pass by it in the less bustling neighborhood of Cole Valley. Three times. I guess I’m just not that observant without a GPS. I decided to make the evening a group outing in order to try more of their menu. Other friends have come here for breakfast, but nobody I knew has tried dinner there, including me. What a loss for them. At first, I was a bit concerned the noise level would be unbearable given the tight quarters. In my head, I was imagining five bells ringing in the \u003cem>Chronicle\u003c/em> listing. Fortunately, the four of us were seated next to the front window, which afforded us a semi-private enclave and even a vitriolic opportunity to comment on the clothing of the diners coming in and out of the restaurant.\u003c/p>\n\u003cp>We started ambitiously by sharing five — count ‘em, five — starters. First up were the Mussels Marinieres, which they steam very nicely in white wine, garlic, shallots, and parsley, as it all bathes in a creamy broth. The salads were quite fresh tasting. The Salade d’Ete was the more original concoction with a mix of sliced strawberries, goat cheese, toasted almonds, and even flower petals on a bed of arugula. It was a dish that seemed to announce the arrival of spring. Despite its daring French New Wave filmmaking namesake, the Salade Louis Malle was more conventional: spinach, caramelized walnuts, and gorgonzola in a balsamic vinaigrette. We all more equally shared the Assiette de Fromages, a nice selection of three soft French cheeses with figs and toasted walnuts. That left me being the most selfish by ordering the intentionally hard-to-share French Onion Soup Gratinée with beef stock, a truly fine interpretation of a French classic that offers the irresistible lure of melted cheese.\u003c/p>\n\u003cp>I was also able to try four of their entrees, all quite impressive in execution. With keen competition, the best had to be the roasted trout, which had a nice texture and an added burst of flavor from the cherry tomatoes in a basil vinaigrette and warm goat cheese. A close runner-up was the fresh Lemon Ricotta Ravioli, buttery smooth with wilted arugula, leeks, grilled prawns, garlic and aged parmesan cheese. A more traditional dish was the Lapin à la Moutarde, which was the dark meat of the rabbit braised and covered in a Dijon mustard sauce with mushrooms. Underneath was a bed of fettuccine. It was more of a stew dish than I had envisioned, as the sauce got a bit sloshy, and the little rabbit bones tough to maneuver around. Still, it was quite tasty. The last entree is a signature dish, the Zazie Burger with cheddar, tomatoes Provençal, and grilled Yukon gold potatoes. It was a good, juicy burger, if you are in the mood for one.\u003c/p>\n\u003cp>We barely had any room for dessert, but for the sake of the show, I felt it was important to try at least one. We all took our spoons and dug into the Crumble Zazie, a generously sized fresh fruit cobbler that either came in a dish à la mode or in a bowl drizzled with crème anglais. Lo and behold, we had both variations in front of us, and they were the perfectly French ender to our meal. \u003c/p>\n\u003cp>For what appears on the surface to be a neighborhood eatery, Zazie certainly offers a robust and eclectic menu, and there is even a prix fixe menu on select items in the menu (thus the appearance of the Zazie Burger on our table). For the most part, the waitstaff was quite nice and accommodating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The one hiccup — you should pardon the expression — was the selection of our wine. I went for a $32 bottle of the Chateau Horeau Cabernet Franc, definitely one of their more budget-conscious selections, and I swear I got a case of small-mouth from the waitress. The place was bustling for most of the evening, but as it was a weeknight, the low hum of dining activity started to die down after 9 PM. I would definitely come back to Zazie in a heartbeat. It’s right off the N-Judah line on Cole, so it’s a really convenient location for me. And after all, this review is all about me.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4496/zazie-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7969"
],
"label": "checkplease_9339"
},
"checkplease_4382": {
"type": "posts",
"id": "checkplease_4382",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4382",
"score": null,
"sort": [
1288321283000
]
},
"guestAuthors": [],
"slug": "sichuan-fortune-house-reviews",
"title": "Sichuan Fortune House: Reviews",
"publishDate": 1288321283,
"format": "aside",
"headTitle": "Sichuan Fortune House: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Sichuan Fortune House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4417\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4376\">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/cp510iPod.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/40/2010/10/rhonda-yee.jpg\" alt=\"Rhoda Yee\" title=\"Rhoda Yee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rhoda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Cooking Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sichuan Fortune House\u003cbr>\n\u003cstrong>Reviewed Sichuan Fortune House:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is a gem among all the Chinese restaurants in this area because of its authentic Sichuan cuisine! I’ve been coming here for over two years and all of my friends and colleagues to it — without exception, they all loved the food.\u003c/p>\n\u003cp>Sichuan cooking is characterized by the term, “ma la.” “La” is spicy hotness from chiles, especially in terms of frying or stir-frying dried chiles in hot oil. “Ma” is the numbing sensation one gets from the use of a particular spice called Sichuan peppercorn, which is grown in Sichuan China. Some of the following dishes we ordered exemplified the “ma la” concept.\u003c/p>\n\u003cp>To start us off, we were given a small plate of marinated Napa cabbage (spicy) with fried peanuts to nibble as we decide what to order.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>West Sichuan Style Fish Fillet Soup: The soup was covered with dry chiles that had been fried. The waitress skimmed them off before serving us the soup. Thank goodness! No way could we have eaten the chilies. The flavorful soup had a hint of chile flavor with the most tender fish fillets, clear mung bean noodles, and slivered ginger. Very unusual.\u003c/p>\n\u003cp>Sichuan Country Style Chicken (a cold plate): Succulent pieces of chicken with slivered green onions in a slightly spicy hoisin sauce. If you are adventurous, they also have other cold plates using organ meats such as tongue, tripe, kidneys, etc., and all are exceptionally well seasoned, some with Sichuan peppercorn. These cold plates are generally not found in other restaurants offering Sichuan-style food.\u003c/p>\n\u003cp>Ma Po Tofu: Hot and spicy flavor with a lip-numbing sensation from the Sichuan peppercorn is what makes this regional dish so distinctive. It also has some whole, salted black beans to punch up the flavor. This is a meatless dish and is just like the ones I had in China. I always order this dish because no other restaurants I know come close to this authentic version. \u003c/p>\n\u003cp>Eggplant with Spicy Garlic Sauce: Rich and garlicky in flavor, meaty and velvety in texture. Yum!\u003cbr>\nDry Cooked Green Beans: Fresh and crunchy green beans that have been slightly fried with finely minced garlic and Sichuan pickled mustard greens. It is not a particularly spicy dish, so it provides relief from other more spicy entrees. There are many more non-spicy vegetables you can order, such as pea sprouts with garlic, stir a-choy (a kind of lettuce), stir-fried julienned potatoes (Yes, potatoes!), etc. All with crunchy textures and that are mildly seasoned.\u003c/p>\n\u003cp>Cumin Lamb: Tender, sliced lamb and vegetables, stir-fried and seasoned with cumin spices! You can also order this with beef. It is quite an unusual item, as most Chinese dishes do not use cumin. But this Middle Eastern spice came through the Silk Route long ago and is popular in some parts of China.\u003c/p>\n\u003cp>There are so many other dishes that we liked, such as the stir-fried tea-smoked Duck, which is my husband’s favorite. Their casserole dishes are definitely worth trying. The portion sizes were very generous. There were four people in our party, and the service was attentive and friendly, although some of the help are limited in their English. We missed Alan the owner, who, I was told, was taking his annual trip to China to gather more ideas and recipes. The decor and atmosphere was simple and tasteful. We had enough leftovers for lunch the next day! \u003c/p>\n\u003cp>So, including tax, and tip, it came to $16 per person. We did not order any drinks. Beer was available, and it would go very well with the spicy food. Notice we had 3 dishes that were vegetarian, because we had a friend who was a non-meat eater. The vegetarian dishes were so great, because tofu and rice combined make a perfect protein. The eggplant dish has such a rich mouthfeel that one does not miss eating meat at all! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/john-larson.jpg\" alt=\"John Larson\" title=\"John Larson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Courts Policy Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manor Coffee Shop\u003cbr>\n\u003cstrong>Reviewed Sichuan Fortune House:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’m not one of those San Franciscans who thinks that Pleasant Hill is either Pleasanton or so far away it’s almost the same as going to Sacramento, so I was excited to go to Pleasant Hill’s Sichuan Fortune House for dinner. On the Saturday night we went, it didn’t take at all long to get there — barely over 30 minutes. However, I will admit that when I first saw the Sichuan Fortune House right next to the Cigarettes! Outlet, the location made me a bit dubious. But the unprepossessing white building with the red lanterns had a certain downbeat charm, and they had a parking lot, so that alone earned them points. In addition, the restaurant is right off 680 and is easy to find. \u003c/p>\n\u003cp>Once inside, the décor is pleasant but nothing special; sort of like a former family-style restaurant after a little makeover. It is essentially a big open room with tables scattered about. There are a number of large tables to accommodate groups, and good, but not overly bright, lighting. What sets the Sichuan Fortune House apart, and fills the space with warmth, is the wonderful staff, who clearly care about the food they are serving and about making guests feel comfortable. And I was intrigued to try more Sichuan food, as I like both Vietnamese and Thai food for their spiciness and bright flavors. \u003c/p>\n\u003cp>We sat down to a pot of hot tea that was steeped and ready to pour, and a small dish of pickled vegetables — that tasted like mild kimchee — topped with sweetened peanuts, which was a delicious combination. The menu included some pretty varied choices with several pages of Sichuan dishes deemed, “Our Chef Specialty,” and an array of offal that the menu lists as “Exotic Sweetmeats” (which I think actually means candies and confections so don’t be surprised!) and cold plates like tripe and jelly fish. I didn’t eat any of the latter, but I was impressed they were available. \u003c/p>\n\u003cp>Soon a very charming man who appeared to be the manager/owner came and, learning that we had not been there before, set about helping us order. He was very helpful and told us that if anything was too spicy or we didn’t like it, we could send it back and we wouldn’t be charged. I have never heard anyone in a restaurant actually proactively state that type of guarantee, and I was impressed! \u003c/p>\n\u003cp>I don’t know if the kimchee-like vegetable dish was a litmus test to determine our spice tolerance, but the charming man did comment that we must not like spicy food because we hadn’t eaten a lot of it. On the contrary, I told him, we just hadn’t had a chance to enjoy it. We then went through a somewhat vague and nuanced back-and-forth (typical when you are in an unfamiliar restaurant that specializes in hot foods), where he tried to gauge our level of spice fear, and we tried to figure out if his “medium spicy” was Midwest medium spicy (i.e., tepid) or Bangkok medium spicy (i.e., volcanic). Although throughout the meal I did feel a systemic warming (beads of perspiration formed on my forehead) rather than mouth burning, in the end the food overall could have been dialed up a few degrees.\u003c/p>\n\u003cp>We started with the beef pancake, beef and scallions in a crispy sesame pancake with plum sauce spread inside, and the spicy Sichuan wontons in the homemade spicy garlic sauce. The pancake was fine, but the sauce needed to be spread evenly throughout, because some places were bland where there was no sauce. This can be remedied by serving a little plum sauce on the side. The wontons were outstanding, and, because it was so delicious, I kept the sauce for the rest of the meal. However, while the sauce was well seasoned, it was not really what I would call “spicy.” \u003c/p>\n\u003cp>We shared three main courses and a side of vegetables and, given the generous portion sizes, that was more than enough food for three. The food came out quickly, and the service was very cordial and efficient. We had the Black Pepper Beef Clay Pot, which was outstanding, and our favorite dish overall. They took tender beef strips and humble black pepper and really made them sing. We also ordered a side dish of sautéed green pea sprouts. They tasted just like snow peas, but were leafy in form and were simple and delicious and a great complement to the beef. \u003c/p>\n\u003cp>We also shared two other entrees, the seafood clay pot and the 20 Spice Pork Shoulders. The seafood clay pot was really more of a tofu clay pot with some seafood thrown in for flavor, but at $13.00, I guess I shouldn’t have expected a seaside feast, and the creamy fried tofu pieces and vegetables were very good. The 20 Spice Pork Shoulders took longer to prepare, and when it did appear it provided a bit of spectacle. The skin of the pork had become almost black and gelatinized (it resembled the skin of uncooked monkfish), and our gentleman guide took the meat off the bones — reserving them for the dog’s later enjoyment (sweet) — and mixed the whole thing together with the bok choy. This was, admittedly, not the most appetizing concoction for one of us, but I thought the meat was very tender and tasted good. \u003c/p>\n\u003cp>The strange thing about these two dishes is that they were probably two of the most dissimilar looking dishes on the menu and yet they tasted oddly similar. The underlying flavor of the sauces seemed to be the same and, again, the pork was not particularly spicy, which may have been because they backed off on the fire for our dish or because that’s the way it is prepared.\u003c/p>\n\u003cp>There were no beverages listed on the menu, but judging by the boxes stacked in the entry hall it seemed the only beer they had was Tsingtao, and I enjoyed a frosty one. I also saw someone drinking wine, so it is probably available for the asking, along with soda and milk. \u003c/p>\n\u003cp>Overall, Sichuan Fortune House offers good bang for the buck (the pork was the second most expensive dish on the menu at only $18.00), the welcome is second to none, the staff are quick, responsive, and nice, and the menu is extensive and intriguing. You really feel that they want people to explore, learn about, and experience Sichuan cooking. If I were in the area I might go back for the Black Pepper Beef and to try some other Sichuan specialties. Just make sure that your first time there, you make sure to let them know you are comfortable with spice, so they don’t hold back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/maroun-antoine-alsayah.jpg\" alt=\"Maroun Antoine Alsayah\" title=\"Maroun Antoine Alsayah\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maroun\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Concierge\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> L’Ardoise Bistro\u003cbr>\n\u003cstrong>Reviewed Sichuan Fortune House:\u003c/strong> Saturday, April 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs we were making the trek with some friends from San Francisco to Pleasant Hill, I couldn’t help thinking, “Why would a suburban restaurant I have never heard of make it onto anyone’s ‘Favorite Places to Eat’ list?” My snobby San Francisco attitude had kicked in at full force, but as the long drive went on, I decided to just give it a go without having preconceived expectations. “I’m here, I might as well. Something about it has to be good,” I thought. \u003c/p>\n\u003cp>The exterior of the place is nothing to write home about, and neither is the interior, for that matter. Strong, interrogation-style lighting, plain walls with a few scattered paintings; a serving station with plate settings strangely plunked smack-dab in the middle of the restaurant; cases of beer lining the hallway. But who cares about that! Let’s look at the menu. Aha! So surprising it was to see many exotic options on there. One would expect 300 + items, as is usually the case at a Chinese eatery, but the menu choices at Sichaun Fortune House were nothing like anything we had experienced before. \u003c/p>\n\u003cp>Crispy beef; succulent shrimp; a delicious cilantro-beef soup with egg; beer duck in a clay pot; Beijing pork; hot and sour soup…the list went on and on. By the way, all the items I just mentioned were immediately ordered by our hungry group. The beef was a clear winner, so was the shrimp, the spices and consistency of which were a delight to everyone at our table. Same goes for the soups. The hot and sour soup was just outstanding, and with just the right balance of flavors.\u003c/p>\n\u003cp>The place was abuzz with groups of Chinese patrons — an automatic stamp of approval in my opinion, for a Chinese restaurant — as well as customers from various other origins. Service was brisk, but not hurried. We had 3 people waiting on us hand-and-foot, which is quite unusual for this type of restaurant and in a suburban area like Pleasant Hill. \u003c/p>\n\u003cp>The staff gladly recommended their favorite sides and sauces to go with our choices, and really made us feel like we were dining at a very expensive restaurant, which brings me to my next point: the cost! By the end of dinner, it seemed as if we had ordered the entire menu, but when it was time to settle, the bill came to just about $135 for 5 of us with beverages, tax, and tip included! That, to me, represents incredible value for money, considering the superior quality of the food.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If I find myself in the area again, I’d pick Sichuan Fortune House for its phenomenal food, and friendly, casual atmosphere.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Rhonda:\u003c/strong> \"This is a gem among all the Chinese restaurants in this area because of its authentic Sichuan cuisine!\" \r\n\u003cstrong>John:\u003c/strong> \"Overall, Sichuan Fortune House offers good bang for the buck, the welcome is second to none, the staff are quick, responsive, and nice, and the menu is extensive and intriguing.\"\r\n\u003cstrong>Maroun:\u003c/strong> \"That, to me, represents incredible value for money, considering the superior quality of the food.\"\r\n\r\n",
"status": "publish",
"parent": 0,
"modified": 1725596666,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 31,
"wordCount": 2412
},
"headData": {
"title": "Sichuan Fortune House: Reviews | KQED",
"description": "Rhonda: "This is a gem among all the Chinese restaurants in this area because of its authentic Sichuan cuisine!" \r\nJohn: "Overall, Sichuan Fortune House offers good bang for the buck, the welcome is second to none, the staff are quick, responsive, and nice, and the menu is extensive and intriguing."\r\nMaroun: "That, to me, represents incredible value for money, considering the superior quality of the food."\r\n\r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sichuan Fortune House: Reviews",
"datePublished": "2010-10-28T20:01:23-07:00",
"dateModified": "2024-09-05T21:24:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4382/sichuan-fortune-house-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp510iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sichuan Fortune House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4417\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4376\">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/cp510iPod.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/40/2010/10/rhonda-yee.jpg\" alt=\"Rhoda Yee\" title=\"Rhoda Yee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rhoda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Cooking Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sichuan Fortune House\u003cbr>\n\u003cstrong>Reviewed Sichuan Fortune House:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is a gem among all the Chinese restaurants in this area because of its authentic Sichuan cuisine! I’ve been coming here for over two years and all of my friends and colleagues to it — without exception, they all loved the food.\u003c/p>\n\u003cp>Sichuan cooking is characterized by the term, “ma la.” “La” is spicy hotness from chiles, especially in terms of frying or stir-frying dried chiles in hot oil. “Ma” is the numbing sensation one gets from the use of a particular spice called Sichuan peppercorn, which is grown in Sichuan China. Some of the following dishes we ordered exemplified the “ma la” concept.\u003c/p>\n\u003cp>To start us off, we were given a small plate of marinated Napa cabbage (spicy) with fried peanuts to nibble as we decide what to order.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>West Sichuan Style Fish Fillet Soup: The soup was covered with dry chiles that had been fried. The waitress skimmed them off before serving us the soup. Thank goodness! No way could we have eaten the chilies. The flavorful soup had a hint of chile flavor with the most tender fish fillets, clear mung bean noodles, and slivered ginger. Very unusual.\u003c/p>\n\u003cp>Sichuan Country Style Chicken (a cold plate): Succulent pieces of chicken with slivered green onions in a slightly spicy hoisin sauce. If you are adventurous, they also have other cold plates using organ meats such as tongue, tripe, kidneys, etc., and all are exceptionally well seasoned, some with Sichuan peppercorn. These cold plates are generally not found in other restaurants offering Sichuan-style food.\u003c/p>\n\u003cp>Ma Po Tofu: Hot and spicy flavor with a lip-numbing sensation from the Sichuan peppercorn is what makes this regional dish so distinctive. It also has some whole, salted black beans to punch up the flavor. This is a meatless dish and is just like the ones I had in China. I always order this dish because no other restaurants I know come close to this authentic version. \u003c/p>\n\u003cp>Eggplant with Spicy Garlic Sauce: Rich and garlicky in flavor, meaty and velvety in texture. Yum!\u003cbr>\nDry Cooked Green Beans: Fresh and crunchy green beans that have been slightly fried with finely minced garlic and Sichuan pickled mustard greens. It is not a particularly spicy dish, so it provides relief from other more spicy entrees. There are many more non-spicy vegetables you can order, such as pea sprouts with garlic, stir a-choy (a kind of lettuce), stir-fried julienned potatoes (Yes, potatoes!), etc. All with crunchy textures and that are mildly seasoned.\u003c/p>\n\u003cp>Cumin Lamb: Tender, sliced lamb and vegetables, stir-fried and seasoned with cumin spices! You can also order this with beef. It is quite an unusual item, as most Chinese dishes do not use cumin. But this Middle Eastern spice came through the Silk Route long ago and is popular in some parts of China.\u003c/p>\n\u003cp>There are so many other dishes that we liked, such as the stir-fried tea-smoked Duck, which is my husband’s favorite. Their casserole dishes are definitely worth trying. The portion sizes were very generous. There were four people in our party, and the service was attentive and friendly, although some of the help are limited in their English. We missed Alan the owner, who, I was told, was taking his annual trip to China to gather more ideas and recipes. The decor and atmosphere was simple and tasteful. We had enough leftovers for lunch the next day! \u003c/p>\n\u003cp>So, including tax, and tip, it came to $16 per person. We did not order any drinks. Beer was available, and it would go very well with the spicy food. Notice we had 3 dishes that were vegetarian, because we had a friend who was a non-meat eater. The vegetarian dishes were so great, because tofu and rice combined make a perfect protein. The eggplant dish has such a rich mouthfeel that one does not miss eating meat at all! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/john-larson.jpg\" alt=\"John Larson\" title=\"John Larson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Courts Policy Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manor Coffee Shop\u003cbr>\n\u003cstrong>Reviewed Sichuan Fortune House:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’m not one of those San Franciscans who thinks that Pleasant Hill is either Pleasanton or so far away it’s almost the same as going to Sacramento, so I was excited to go to Pleasant Hill’s Sichuan Fortune House for dinner. On the Saturday night we went, it didn’t take at all long to get there — barely over 30 minutes. However, I will admit that when I first saw the Sichuan Fortune House right next to the Cigarettes! Outlet, the location made me a bit dubious. But the unprepossessing white building with the red lanterns had a certain downbeat charm, and they had a parking lot, so that alone earned them points. In addition, the restaurant is right off 680 and is easy to find. \u003c/p>\n\u003cp>Once inside, the décor is pleasant but nothing special; sort of like a former family-style restaurant after a little makeover. It is essentially a big open room with tables scattered about. There are a number of large tables to accommodate groups, and good, but not overly bright, lighting. What sets the Sichuan Fortune House apart, and fills the space with warmth, is the wonderful staff, who clearly care about the food they are serving and about making guests feel comfortable. And I was intrigued to try more Sichuan food, as I like both Vietnamese and Thai food for their spiciness and bright flavors. \u003c/p>\n\u003cp>We sat down to a pot of hot tea that was steeped and ready to pour, and a small dish of pickled vegetables — that tasted like mild kimchee — topped with sweetened peanuts, which was a delicious combination. The menu included some pretty varied choices with several pages of Sichuan dishes deemed, “Our Chef Specialty,” and an array of offal that the menu lists as “Exotic Sweetmeats” (which I think actually means candies and confections so don’t be surprised!) and cold plates like tripe and jelly fish. I didn’t eat any of the latter, but I was impressed they were available. \u003c/p>\n\u003cp>Soon a very charming man who appeared to be the manager/owner came and, learning that we had not been there before, set about helping us order. He was very helpful and told us that if anything was too spicy or we didn’t like it, we could send it back and we wouldn’t be charged. I have never heard anyone in a restaurant actually proactively state that type of guarantee, and I was impressed! \u003c/p>\n\u003cp>I don’t know if the kimchee-like vegetable dish was a litmus test to determine our spice tolerance, but the charming man did comment that we must not like spicy food because we hadn’t eaten a lot of it. On the contrary, I told him, we just hadn’t had a chance to enjoy it. We then went through a somewhat vague and nuanced back-and-forth (typical when you are in an unfamiliar restaurant that specializes in hot foods), where he tried to gauge our level of spice fear, and we tried to figure out if his “medium spicy” was Midwest medium spicy (i.e., tepid) or Bangkok medium spicy (i.e., volcanic). Although throughout the meal I did feel a systemic warming (beads of perspiration formed on my forehead) rather than mouth burning, in the end the food overall could have been dialed up a few degrees.\u003c/p>\n\u003cp>We started with the beef pancake, beef and scallions in a crispy sesame pancake with plum sauce spread inside, and the spicy Sichuan wontons in the homemade spicy garlic sauce. The pancake was fine, but the sauce needed to be spread evenly throughout, because some places were bland where there was no sauce. This can be remedied by serving a little plum sauce on the side. The wontons were outstanding, and, because it was so delicious, I kept the sauce for the rest of the meal. However, while the sauce was well seasoned, it was not really what I would call “spicy.” \u003c/p>\n\u003cp>We shared three main courses and a side of vegetables and, given the generous portion sizes, that was more than enough food for three. The food came out quickly, and the service was very cordial and efficient. We had the Black Pepper Beef Clay Pot, which was outstanding, and our favorite dish overall. They took tender beef strips and humble black pepper and really made them sing. We also ordered a side dish of sautéed green pea sprouts. They tasted just like snow peas, but were leafy in form and were simple and delicious and a great complement to the beef. \u003c/p>\n\u003cp>We also shared two other entrees, the seafood clay pot and the 20 Spice Pork Shoulders. The seafood clay pot was really more of a tofu clay pot with some seafood thrown in for flavor, but at $13.00, I guess I shouldn’t have expected a seaside feast, and the creamy fried tofu pieces and vegetables were very good. The 20 Spice Pork Shoulders took longer to prepare, and when it did appear it provided a bit of spectacle. The skin of the pork had become almost black and gelatinized (it resembled the skin of uncooked monkfish), and our gentleman guide took the meat off the bones — reserving them for the dog’s later enjoyment (sweet) — and mixed the whole thing together with the bok choy. This was, admittedly, not the most appetizing concoction for one of us, but I thought the meat was very tender and tasted good. \u003c/p>\n\u003cp>The strange thing about these two dishes is that they were probably two of the most dissimilar looking dishes on the menu and yet they tasted oddly similar. The underlying flavor of the sauces seemed to be the same and, again, the pork was not particularly spicy, which may have been because they backed off on the fire for our dish or because that’s the way it is prepared.\u003c/p>\n\u003cp>There were no beverages listed on the menu, but judging by the boxes stacked in the entry hall it seemed the only beer they had was Tsingtao, and I enjoyed a frosty one. I also saw someone drinking wine, so it is probably available for the asking, along with soda and milk. \u003c/p>\n\u003cp>Overall, Sichuan Fortune House offers good bang for the buck (the pork was the second most expensive dish on the menu at only $18.00), the welcome is second to none, the staff are quick, responsive, and nice, and the menu is extensive and intriguing. You really feel that they want people to explore, learn about, and experience Sichuan cooking. If I were in the area I might go back for the Black Pepper Beef and to try some other Sichuan specialties. Just make sure that your first time there, you make sure to let them know you are comfortable with spice, so they don’t hold back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/maroun-antoine-alsayah.jpg\" alt=\"Maroun Antoine Alsayah\" title=\"Maroun Antoine Alsayah\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maroun\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Concierge\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> L’Ardoise Bistro\u003cbr>\n\u003cstrong>Reviewed Sichuan Fortune House:\u003c/strong> Saturday, April 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs we were making the trek with some friends from San Francisco to Pleasant Hill, I couldn’t help thinking, “Why would a suburban restaurant I have never heard of make it onto anyone’s ‘Favorite Places to Eat’ list?” My snobby San Francisco attitude had kicked in at full force, but as the long drive went on, I decided to just give it a go without having preconceived expectations. “I’m here, I might as well. Something about it has to be good,” I thought. \u003c/p>\n\u003cp>The exterior of the place is nothing to write home about, and neither is the interior, for that matter. Strong, interrogation-style lighting, plain walls with a few scattered paintings; a serving station with plate settings strangely plunked smack-dab in the middle of the restaurant; cases of beer lining the hallway. But who cares about that! Let’s look at the menu. Aha! So surprising it was to see many exotic options on there. One would expect 300 + items, as is usually the case at a Chinese eatery, but the menu choices at Sichaun Fortune House were nothing like anything we had experienced before. \u003c/p>\n\u003cp>Crispy beef; succulent shrimp; a delicious cilantro-beef soup with egg; beer duck in a clay pot; Beijing pork; hot and sour soup…the list went on and on. By the way, all the items I just mentioned were immediately ordered by our hungry group. The beef was a clear winner, so was the shrimp, the spices and consistency of which were a delight to everyone at our table. Same goes for the soups. The hot and sour soup was just outstanding, and with just the right balance of flavors.\u003c/p>\n\u003cp>The place was abuzz with groups of Chinese patrons — an automatic stamp of approval in my opinion, for a Chinese restaurant — as well as customers from various other origins. Service was brisk, but not hurried. We had 3 people waiting on us hand-and-foot, which is quite unusual for this type of restaurant and in a suburban area like Pleasant Hill. \u003c/p>\n\u003cp>The staff gladly recommended their favorite sides and sauces to go with our choices, and really made us feel like we were dining at a very expensive restaurant, which brings me to my next point: the cost! By the end of dinner, it seemed as if we had ordered the entire menu, but when it was time to settle, the bill came to just about $135 for 5 of us with beverages, tax, and tip included! That, to me, represents incredible value for money, considering the superior quality of the food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If I find myself in the area again, I’d pick Sichuan Fortune House for its phenomenal food, and friendly, casual atmosphere.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4382/sichuan-fortune-house-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_7963"
],
"label": "checkplease_9339"
},
"checkplease_4387": {
"type": "posts",
"id": "checkplease_4387",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4387",
"score": null,
"sort": [
1288321258000
]
},
"guestAuthors": [],
"slug": "manor-coffee-house-reviews",
"title": "Manor Coffee House: Reviews",
"publishDate": 1288321258,
"format": "aside",
"headTitle": "Manor Coffee House: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Manor Coffee House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4422\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4376\">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/cp510iPod.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/40/2010/10/john-larson.jpg\" alt=\"John Larson\" title=\"John Larson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Courts Policy Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manor Coffee Shop\u003cbr>\n\u003cstrong>Reviewed Manor Coffee House:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWest Portal’s humble Manor Coffee Shop is a diner and proudly so. That makes this cheery place one of an ever-increasingly rare breed in the city. And while a lot of places are described as “authentic neighborhood,” the Manor’s red vinyl booths and counter stools have been that way for years. While there are many homey touches on the walls illustrating San Francisco history, it’s not dusty or stodgy, and once you’ve been in a couple of times, the pink-uniformed waitresses will remember you thereafter. It’s not self-consciously retro or overrun by hipsters, like at similar places in the Mission and the Castro. I especially appreciate the attention they pay to the area seniors, and that they have kept their prices reasonable. The service is great: friendly, prompt, and efficient. \u003c/p>\n\u003cp>You do not go to the Manor to have your capers sourced or to ponder the mouthfeel of your Sauce Mornay. The food is traditional, tasty diner, of high quality, and a very good value. \u003c/p>\n\u003cp>On this visit, my dining companion had the cheeseburger for an early lunch, and it is a sublime example of what the Manor does well. The burger is cooked to order and is the perfect size, not too big. It’s a great example of the way the Manor does not go for unappetizingly gargantuan portions, which many people mistake for “value.” The plate has enough to keep you satisfied, and is served with fries that are nice and potato-y, much like at In-and-Out Burger, but better and cooked just a little crispier.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The breakfast choices are many. You can have eggs any way you’d like, as well as sausage, bacon, ham in a bunch of different combinations, including the rib-eye steak and eggs. I always used to think, “Well, if I want a steak I’d go to a steakhouse,” but on this visit I decided to try it and I’m glad I did. The huge steak was cooked to perfect medium on the griddle and served with a mondo-sized bottle of A-1 Sauce. The meat was tender and juicy, and our waitress Nancy explained it’s because they slice each steak individually off the roast prior to cooking. This is a coffee shop steak, mind you, and I’d suggest asking them to throw on a little extra salt and pepper before they cook it. However, a bite of the meat smothered in the sunny yolks from the perfect fried eggs with a touch of A-1 is Americana on a plate. Throw in a couple of bites of crispy on the outside, tender on the inside hash browns (not the played-out “breakfast potatoes”), and it’s the perfect hangover meal.\u003c/p>\n\u003cp>The menu has a gazillion other options, among them crispy waffles and fluffy pancakes, a yummy Patty Melt, and, two nights a week, a perfect Proustian French dip sandwich, piled with roast beef and served with an au jus that took me back to my childhood when it was my go-to restaurant pick on cross-country car trips. What is also great about the Manor is that they treat the extensive menu more like a set of guidelines; you can take this out here, substitute something else there, throw two things together, and the Manor will do it and make you happy. \u003c/p>\n\u003cp> Although diner is often synonymous with “greasy spoon,” the cooking is not oily and heavy; you don’t feel you have to order an angioplasty for dessert. Instead order a piece of pie! I had a personal favorite: a big piece of firm custard pie with a dusting of nutmeg, literally like Grandma used to make. (The dessert portions are where the Manor happily over indulges.) I’m originally from Iowa and maybe I am a sucker for State Fair ribbons, but the Manor has them for their pies. My fellow diner had a textbook soda fountain chocolate milk shake: smooth and not too thick. For beverages, the coffee is good, hot, and frequently refilled, and it’s a place where you don’t have to worry about a wine list (they have a house red or house white; haven’t tried either), but they do have Heineken. And they might card you if you appear to be south of forty.\u003c/p>\n\u003cp>The Manor Coffee Shop is great place to go to grab a quick bite before a movie up the street or to sit at the counter over breakfast and a paper. You’ll feel like you have been going there forever from the first time you visit. It’s the type of place San Franciscans should cherish.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rhonda-yee.jpg\" alt=\"Rhonda Yee\" title=\"Rhonda Yee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rhonda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Cooking Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sichuan Fortune House\u003cbr>\n\u003cstrong>Reviewed Manor Coffee House:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe went to the Manor Coffee Shop last Saturday, and what a kick! This is such a retro 60s place in the West Portal neighborhood, that is decorated with old posters and pictures of San Francisco. There’s one cash register and it’s the OLD STYLE kind where you press the dollar and cents sign! Formica counters and tables with vinyl seats complete the retro decor. Gee, I almost expect Fonzie to walk through the door at any minute. The only thing lacking was the jukebox!\u003c/p>\n\u003cp>It was not too busy that late morning. (We were there around 11:15 AM.) We decided to sit at the counter, so we could watch everything. The waitresses were friendly and efficient. There are so many items on the menu that I was totally confused by the selection and I ended up ordering a breakfast combination of one egg with bacon and waffle and a side of hash browns. I also ordered an item called spud stick, which is a potato sliced with a special spiral machine, then deep fried and skewered with a long thick wooden stick. It is served vertically on a special stand. You can choose two toppings for each skewer. We had garlic/parmesan and sour cream/chives. That was yummy. I think this is a great item if you have kids because they’ll have fun taking the slices apart and eating them. \u003c/p>\n\u003cp>My friend ordered the Crunchy, Munchy Chicken, which are chicken wings that have been marinated and deep-fried with a crunchy batter. They were very tasty and reminded my friend of the chicken wings his dad used to make. We both had freshly squeezed orange juice, and it was so sweet with lots of pulp. We also had coffee, and our cups were constantly refilled without us having to ask. \u003c/p>\n\u003cp>We ended up ordering peach pie for dessert and that was NOT GOOD. The pie was full of cornstarch goo with neon yellow food coloring , very few slices of peach, and no peach flavor. \u003c/p>\n\u003cp>All in all, it was still a good experience. The waitress knew many customers by name, and you got this feeling of comfy and hominess, which is a quality that’s hard to find in today’s hurried business world. The owner came out toward the end of our meal and stopped and talked to several customers, including us. I will definitely come back and try their sandwiches and their Friday special, which is Mac and Cheese and one of my favorite comfort foods!\u003c/p>\n\u003cp>For all the food for both of us, the total was $36, tax and tip included. That’s $18 per person.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/maroun-antoine-alsayah.jpg\" alt=\"Maroun Antoine Alsayah\" title=\"Maroun Antoine Alsayah\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maroun\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Concierge\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> L’Ardoise Bistro\u003cbr>\n\u003cstrong>Reviewed Manor Coffee House:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOn a recent warm, sunny day, two of us made our way up the hill to West Portal, one of my favorite neighborhoods in San Francisco. We arrived at Manor Coffee Shop, where the greeting was incredibly warm and friendly; you could instantly tell the establishment was family-owned. It had that familial vibe. The crowd was mostly on the older side, and we could see there were a lot of old-time regulars, who knew exactly what they came in for! No lines out the door like other brunch places in town, which could be a good or a bad sign on a Saturday morning! \u003c/p>\n\u003cp>The servers were wearing old-school uniforms and hats, and the booth benches and the bar were modeled after a 1950s diner. The feeling I got after sitting down and absorbing the atmosphere and leafing through the menu was that it reminded me of a mini Mel’s (or any other such) Diner. And speaking of the menu, I was so surprised to see so many options. It was simply HUGE! Every kind of diner fare you could imagine! “How could they pack all this food in that tiny kitchen area?!” I wondered.\u003c/p>\n\u003cp>I looked across and saw a whimsical looking tower of potato chips, aptly called the “Silly Spuds.” We both looked at each other and instantly agreed to order one, just for the fun of it! It’s a spiral of potato chips, fried in oil, then spiced with your choice of two flavors. We had “ranch” and “white cheddar” salt sprinkled on ours. And it was just that: silly fun. I could see children being really entertained by such a unique presentation of fried potato chips. \u003c/p>\n\u003cp>For our serious dishes, I ordered an item that was a house specialty, just so I could capture more of what makes this place unique. My partner ordered eggs Benedict, so he could compare it to other brunch places, where he orders it all the time. Not two minutes later, the food was served! WOW! The Benedict dish was good, as you would expect it to be. Couldn’t tell if the hollandaise sauce was homemade or not, but it really didn’t matter, as it tasted great. \u003c/p>\n\u003cp>My Ray’s Special, on the other hand was just OK. The combination of minced beef, eggs, and spinach sounded good on paper, but actually lacked pizzazz, and the greasy, hearty dish left you very full, very fast. It was like eating a breakfast burger without the bun! It was way too heavy for me, and I kept finding myself adding more salt and pepper, to kick the flavor up a notch. Coffee was good: fresh and served hot and frequently. Which brings up another great quality about that place: the friendly and attentive service, which made for an enjoyable time, even though my dish was not quite up to par. Also, the prices were very reasonable, across the board. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Would I go back again next weekend? Probably not, as I’ve had better overall experiences elsewhere. But if I were to find myself again in the neighborhood and want a good Benedict, I’ll stop in for that and for the great service. Maybe grab a good book to bring with me and sit at that charming bar again.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>John:\u003c/strong> \"The food is traditional, tasty diner, of high quality, and a very good value.\"\r\n\u003cstrong>Rhonda:\u003c/strong> \"The waitress knew many customers by name, and you got this feeling of comfy and hominess, which is a quality that's hard to find in today's hurried business world.\" \r\n\u003cstrong>Maroun:\u003c/strong> \"I looked across and saw a whimsical looking tower of potato chips, aptly called the \"Silly Spuds.\" We both looked at each other and instantly agreed to order one...\"\r\n\r\n",
"status": "publish",
"parent": 0,
"modified": 1725596670,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 23,
"wordCount": 1933
},
"headData": {
"title": "Manor Coffee House: Reviews | KQED",
"description": "John: "The food is traditional, tasty diner, of high quality, and a very good value."\r\nRhonda: "The waitress knew many customers by name, and you got this feeling of comfy and hominess, which is a quality that's hard to find in today's hurried business world." \r\nMaroun: "I looked across and saw a whimsical looking tower of potato chips, aptly called the "Silly Spuds." We both looked at each other and instantly agreed to order one..."\r\n\r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Manor Coffee House: Reviews",
"datePublished": "2010-10-28T20:00:58-07:00",
"dateModified": "2024-09-05T21:24:30-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4387/manor-coffee-house-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Manor Coffee House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4422\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4376\">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/cp510iPod.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/40/2010/10/john-larson.jpg\" alt=\"John Larson\" title=\"John Larson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Courts Policy Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manor Coffee Shop\u003cbr>\n\u003cstrong>Reviewed Manor Coffee House:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWest Portal’s humble Manor Coffee Shop is a diner and proudly so. That makes this cheery place one of an ever-increasingly rare breed in the city. And while a lot of places are described as “authentic neighborhood,” the Manor’s red vinyl booths and counter stools have been that way for years. While there are many homey touches on the walls illustrating San Francisco history, it’s not dusty or stodgy, and once you’ve been in a couple of times, the pink-uniformed waitresses will remember you thereafter. It’s not self-consciously retro or overrun by hipsters, like at similar places in the Mission and the Castro. I especially appreciate the attention they pay to the area seniors, and that they have kept their prices reasonable. The service is great: friendly, prompt, and efficient. \u003c/p>\n\u003cp>You do not go to the Manor to have your capers sourced or to ponder the mouthfeel of your Sauce Mornay. The food is traditional, tasty diner, of high quality, and a very good value. \u003c/p>\n\u003cp>On this visit, my dining companion had the cheeseburger for an early lunch, and it is a sublime example of what the Manor does well. The burger is cooked to order and is the perfect size, not too big. It’s a great example of the way the Manor does not go for unappetizingly gargantuan portions, which many people mistake for “value.” The plate has enough to keep you satisfied, and is served with fries that are nice and potato-y, much like at In-and-Out Burger, but better and cooked just a little crispier.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The breakfast choices are many. You can have eggs any way you’d like, as well as sausage, bacon, ham in a bunch of different combinations, including the rib-eye steak and eggs. I always used to think, “Well, if I want a steak I’d go to a steakhouse,” but on this visit I decided to try it and I’m glad I did. The huge steak was cooked to perfect medium on the griddle and served with a mondo-sized bottle of A-1 Sauce. The meat was tender and juicy, and our waitress Nancy explained it’s because they slice each steak individually off the roast prior to cooking. This is a coffee shop steak, mind you, and I’d suggest asking them to throw on a little extra salt and pepper before they cook it. However, a bite of the meat smothered in the sunny yolks from the perfect fried eggs with a touch of A-1 is Americana on a plate. Throw in a couple of bites of crispy on the outside, tender on the inside hash browns (not the played-out “breakfast potatoes”), and it’s the perfect hangover meal.\u003c/p>\n\u003cp>The menu has a gazillion other options, among them crispy waffles and fluffy pancakes, a yummy Patty Melt, and, two nights a week, a perfect Proustian French dip sandwich, piled with roast beef and served with an au jus that took me back to my childhood when it was my go-to restaurant pick on cross-country car trips. What is also great about the Manor is that they treat the extensive menu more like a set of guidelines; you can take this out here, substitute something else there, throw two things together, and the Manor will do it and make you happy. \u003c/p>\n\u003cp> Although diner is often synonymous with “greasy spoon,” the cooking is not oily and heavy; you don’t feel you have to order an angioplasty for dessert. Instead order a piece of pie! I had a personal favorite: a big piece of firm custard pie with a dusting of nutmeg, literally like Grandma used to make. (The dessert portions are where the Manor happily over indulges.) I’m originally from Iowa and maybe I am a sucker for State Fair ribbons, but the Manor has them for their pies. My fellow diner had a textbook soda fountain chocolate milk shake: smooth and not too thick. For beverages, the coffee is good, hot, and frequently refilled, and it’s a place where you don’t have to worry about a wine list (they have a house red or house white; haven’t tried either), but they do have Heineken. And they might card you if you appear to be south of forty.\u003c/p>\n\u003cp>The Manor Coffee Shop is great place to go to grab a quick bite before a movie up the street or to sit at the counter over breakfast and a paper. You’ll feel like you have been going there forever from the first time you visit. It’s the type of place San Franciscans should cherish.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rhonda-yee.jpg\" alt=\"Rhonda Yee\" title=\"Rhonda Yee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rhonda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Cooking Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sichuan Fortune House\u003cbr>\n\u003cstrong>Reviewed Manor Coffee House:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe went to the Manor Coffee Shop last Saturday, and what a kick! This is such a retro 60s place in the West Portal neighborhood, that is decorated with old posters and pictures of San Francisco. There’s one cash register and it’s the OLD STYLE kind where you press the dollar and cents sign! Formica counters and tables with vinyl seats complete the retro decor. Gee, I almost expect Fonzie to walk through the door at any minute. The only thing lacking was the jukebox!\u003c/p>\n\u003cp>It was not too busy that late morning. (We were there around 11:15 AM.) We decided to sit at the counter, so we could watch everything. The waitresses were friendly and efficient. There are so many items on the menu that I was totally confused by the selection and I ended up ordering a breakfast combination of one egg with bacon and waffle and a side of hash browns. I also ordered an item called spud stick, which is a potato sliced with a special spiral machine, then deep fried and skewered with a long thick wooden stick. It is served vertically on a special stand. You can choose two toppings for each skewer. We had garlic/parmesan and sour cream/chives. That was yummy. I think this is a great item if you have kids because they’ll have fun taking the slices apart and eating them. \u003c/p>\n\u003cp>My friend ordered the Crunchy, Munchy Chicken, which are chicken wings that have been marinated and deep-fried with a crunchy batter. They were very tasty and reminded my friend of the chicken wings his dad used to make. We both had freshly squeezed orange juice, and it was so sweet with lots of pulp. We also had coffee, and our cups were constantly refilled without us having to ask. \u003c/p>\n\u003cp>We ended up ordering peach pie for dessert and that was NOT GOOD. The pie was full of cornstarch goo with neon yellow food coloring , very few slices of peach, and no peach flavor. \u003c/p>\n\u003cp>All in all, it was still a good experience. The waitress knew many customers by name, and you got this feeling of comfy and hominess, which is a quality that’s hard to find in today’s hurried business world. The owner came out toward the end of our meal and stopped and talked to several customers, including us. I will definitely come back and try their sandwiches and their Friday special, which is Mac and Cheese and one of my favorite comfort foods!\u003c/p>\n\u003cp>For all the food for both of us, the total was $36, tax and tip included. That’s $18 per person.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/maroun-antoine-alsayah.jpg\" alt=\"Maroun Antoine Alsayah\" title=\"Maroun Antoine Alsayah\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maroun\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Concierge\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> L’Ardoise Bistro\u003cbr>\n\u003cstrong>Reviewed Manor Coffee House:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOn a recent warm, sunny day, two of us made our way up the hill to West Portal, one of my favorite neighborhoods in San Francisco. We arrived at Manor Coffee Shop, where the greeting was incredibly warm and friendly; you could instantly tell the establishment was family-owned. It had that familial vibe. The crowd was mostly on the older side, and we could see there were a lot of old-time regulars, who knew exactly what they came in for! No lines out the door like other brunch places in town, which could be a good or a bad sign on a Saturday morning! \u003c/p>\n\u003cp>The servers were wearing old-school uniforms and hats, and the booth benches and the bar were modeled after a 1950s diner. The feeling I got after sitting down and absorbing the atmosphere and leafing through the menu was that it reminded me of a mini Mel’s (or any other such) Diner. And speaking of the menu, I was so surprised to see so many options. It was simply HUGE! Every kind of diner fare you could imagine! “How could they pack all this food in that tiny kitchen area?!” I wondered.\u003c/p>\n\u003cp>I looked across and saw a whimsical looking tower of potato chips, aptly called the “Silly Spuds.” We both looked at each other and instantly agreed to order one, just for the fun of it! It’s a spiral of potato chips, fried in oil, then spiced with your choice of two flavors. We had “ranch” and “white cheddar” salt sprinkled on ours. And it was just that: silly fun. I could see children being really entertained by such a unique presentation of fried potato chips. \u003c/p>\n\u003cp>For our serious dishes, I ordered an item that was a house specialty, just so I could capture more of what makes this place unique. My partner ordered eggs Benedict, so he could compare it to other brunch places, where he orders it all the time. Not two minutes later, the food was served! WOW! The Benedict dish was good, as you would expect it to be. Couldn’t tell if the hollandaise sauce was homemade or not, but it really didn’t matter, as it tasted great. \u003c/p>\n\u003cp>My Ray’s Special, on the other hand was just OK. The combination of minced beef, eggs, and spinach sounded good on paper, but actually lacked pizzazz, and the greasy, hearty dish left you very full, very fast. It was like eating a breakfast burger without the bun! It was way too heavy for me, and I kept finding myself adding more salt and pepper, to kick the flavor up a notch. Coffee was good: fresh and served hot and frequently. Which brings up another great quality about that place: the friendly and attentive service, which made for an enjoyable time, even though my dish was not quite up to par. Also, the prices were very reasonable, across the board. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Would I go back again next weekend? Probably not, as I’ve had better overall experiences elsewhere. But if I were to find myself again in the neighborhood and want a good Benedict, I’ll stop in for that and for the great service. Maybe grab a good book to bring with me and sit at that charming bar again.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4387/manor-coffee-house-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7965"
],
"label": "checkplease_9339"
},
"checkplease_4392": {
"type": "posts",
"id": "checkplease_4392",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4392",
"score": null,
"sort": [
1288321198000
]
},
"guestAuthors": [],
"slug": "lardoise-bistro-reviews",
"title": "L'Ardoise Bistro: Reviews",
"publishDate": 1288321198,
"format": "aside",
"headTitle": "L’Ardoise Bistro: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>L’Ardoise Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4428\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4376\">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/cp510iPod.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/40/2010/10/maroun-antoine-alsayah.jpg\" alt=\"Maroun Antoine Alsayah\" title=\"Maroun Antoine Alsayah\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maroun\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Concierge\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> L’Ardoise Bistro\u003cbr>\n\u003cstrong>Reviewed L’Ardoise Bistro:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIf I could have a choice for my very last meal on earth, it would be a dinner at L’Ardoise. Ever since this gem of a restaurant opened its doors a few years ago on charming, tree-lined Noe Street near Duboce Park, I have been experiencing pure dining bliss.\u003c/p>\n\u003cp>Every element about this place spells unpretentious charm. The outside front façade of the restaurant resembles an old-school Parisian bistro, the kind that you find tucked away in some charming residential neighborhood — far from the touristy spots — where one might stumble upon it on a cold, rainy day and have a heart-warming meal. Call me a hopeless romantic, but this place couldn’t be dreamier. I remember the first time I went there, the food was so good, we ended up exchanging plates with a table of complete strangers tseated next to us, just so we could all taste EVERYTHING on the menu — we were loving it that much!\u003c/p>\n\u003cp>Upon arrival, you are immediately greeted by a friendly host who escorts you to your table. He then discreetly tells the server who you are, so that when the server gets to your table, he’s warmly welcoming you by name, which sets the tone for a great experience to come. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The last time I dined there, it was a Saturday night. The place was busy, but not loud. I remember telling our server that we weren’t at all in a hurry, so he made sure we weren’t the least bit rushed and were done with our courses before he asked us if we were ready for the next one. His timeliness and discretion were key and, as a result, we enjoyed a seamless progression of our meal. The breadbasket was filled three times and very quickly. Our wine was a Cabernet Franc, from Beaucanon vineyards in France. We chose the bottle on a whim, not knowing what to expect, and it turned out to be just exquisite and very complementary with our food.\u003c/p>\n\u003cp>As for the food, I guess we were craving goat cheese; we ordered two items that featured that ingredient. First, we had the goat cheese and artichoke special appetizer: a warm heart of artichoke sitting in the middle of the plate, surrounded by crumbled goat cheese. The goat cheese was peppered with some lovely spice that complemented the artichoke perfectly. Next was the goat cheese appetizer from the regular menu: a crusted goat cheese block, surrounded by an arugula salad that cleansed the palate and made for a very well-rounded dish.\u003c/p>\n\u003cp>But the real magic of the L’Ardoise kitchen begins to reveal itself with the arrival of the main courses. My partner ordered a filet mignon with tarragon butter that almost had the consistency of cotton candy. Rich with what we believe to be a red wine broth, it has got to be one of the best steaks I have ever had. Lots of bread was used to dip into the broth after the steak was consumed. The other star was the duck leg confit, which had so much flavor and fall-off-the-bone tenderness, it was hard to decide which entrée choice was better. There is something about the uniqueness of the sauces at L’Ardoise that elevates the dishes into new heights and infuses them with such great flavor; something I have not encountered anywhere else. If only there was a way to bottle and sell those sauces, they’d be worth their weight in gold!\u003c/p>\n\u003cp>We savored every bite and took our time dining and enjoying the ambiance and had great conversations and thus, we had more room for dessert. A flourless chocolate cake sounded very appropriate to round out a bistro-style meal, so we opted for that, along with some coffee, which was great and tasted fresh. I always say that the only problem with flourless chocolate cakes is that they make them too small! Every bite makes you want more, until you realize there is no more to be had, and that, alas, also signifies the end of an enchanted meal. \u003c/p>\n\u003cp>I told our server how happy we were with our dinner and asked him to send our regards and compliments to the chef. He then proposed — much to our delight — that he take us inside the kitchen so we could tell the chef in person how we felt! What a treat! Chef was very sweet and humbly accepted our accolades and sincerely asked us to return again soon.\u003c/p>\n\u003cp>In closing, I plan for my L’Ardoise dinners weeks in advance, and that gives me something to look forward to, as I know that each and every time, I am going to have an unforgettable experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/john-larson.jpg\" alt=\"John Larson\" title=\"John Larson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Courts Policy Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manor Coffee Shop\u003cbr>\n\u003cstrong>Reviewed L’Ardoise Bistro:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSan Francisco is a city blessed with quite a few neighborhood French bistros. Because of all this competition, attention to detail is critical in order to rise above the crowd. L’Ardoise does many things right, but it is the details, mostly in terms of food, where this Duboce Triangle bistro needs to improve in order to get more than just neighborhood denizens to return.\n\u003cp>The interior of L’Ardoise is delightful, with many decorative details done right. A warm, rich red permeates the space that, for years, was Thai House 2, with striped shades on the lamps and the eponymous “l’ardoise,” or “blackboard,” that gives the restaurant its name. The restaurant makes maximum use of its space, although somehow, even though it is tight, it does not feel claustrophobic. However, the noise level can be high with a full house like on the night we went, making normal conversation difficult. \u003c/p>\n\u003cp>The restaurant’s relatively small size did present a challenge, but also demonstrated the helpful level of service available at L’Ardoise. I wanted a reservation for 6, and Open Table said I would have to wait 8 weeks, even though I was trying with a couple of weeks to spare. I called the restaurant and they said they could get me in at 6:30 on a Saturday night. I then tried to push my luck and called that Saturday afternoon to see if they could accommodate 2 more. The restaurant was reluctant to say no, promised to call if there were any cancellations before our reservation time, and even offered (albeit with a dubious tone) to seat 8 of us at the table for 6. I was thankful I had picked up on that clue when I arrived because our 6 was already a little snug, whereas with 8 it would have been like being in a clown car.\u003c/p>\n\u003cp>The good service extended to our waitperson. After she reeled off the specials with a charming hint of Gallic accent, we ordered one of the pricier Bordeaux from the short but varied wine list. It turned out to be balanced and yummy, and we ended up getting two more bottles to accompany our meal. I also appreciated that when we were ordering, our waitperson — when asked which of two choices she preferred — had emphatic opinions and endorsements, rather than the typical response of, “I like everything,” or, “”It depends on what you want.” Well, duh. \u003c/p>\n\u003cp>It is when the food arrived, however, that the unevenness and lack of attention to detail started to be noticeable. Really good bistro cooking makes remarkable flavors come out of pretty basic ingredients, so if there are only two or three things on the plate, then those two or three things have to be executed pretty well, or the gaps show through. The plates at L’Ardoise tended to muster up a “best 2 out of 3” result.\u003c/p>\n\u003cp>I started with the Tiger prawn ravioli with sauce vierge, a beautiful looking dish redolent with the smell of dill that tasted fresh and spring-like. Other standout starters were the creamy duck foie gras terrine (apologies to Ross Mirkarimi), served with marmalade, sea salt, pine nuts, and a dense, almost cake-like, toasted brioche that was delicious, and the relatively simple but tasty salad with goat cheese and baked apple crouton. The special appetizer also featured goat cheese stuffed in an artichoke heart with white anchovies on a bed of arugula. \u003c/p>\n\u003cp>This unexpected combination of ingredients worked well, and the greens were nicely dressed. The greens in the butter lettuce salad with white anchovies and smoked olive oil were also well-dressed, but as for the evocative sounding olive oil, perhaps the smoky flavor had already wafted away or was too overwhelmed by the anchovies to be detectable. As for the charcuterie plate, it represented unevenness in a single dish. The housemade rosemary pâté was flavorful and intense, and the accompanying dates were lightly pickled in vinegar, giving them a revelatory sweet-savory character. Unfortunately most of the hard sausages did not live up to the date condiment’s standard, being bland and under-seasoned, as was the house made duck rillette — all rough texture and little flavor, which is not a pleasant combination when it comes to ground meats.\u003c/p>\n\u003cp>Seasoning was also an issue with the duck confit, so much so that we even searched the table for a salt shaker (quel horreur!), which was absent from the table in that annoying, our-chef’s-palate-is-not-to-be-trifled-with way of some restaurants. Even more striking was how dry a piece of meat — that spends most of its time covered in fat as the duck does — could be. The potatoes Landaise that came with the duck were great — sort of halfway between a potato chip and a scalloped potato slice — and fried lightly crisp on the outside (probably in that duck fat), tender and moist on the inside. They come as a separate side dish. Get them. \u003c/p>\n\u003cp>I had halibut, served with green peas and their shoots and lobster sauce, served on pureed potatoes. This sounds like it could verge on rich and heavy, but it was executed with a light touch and was seasonally delectable. The rest of our entrees tended to repeat the seesaw dynamic of the confit. The Crispy Skin Chicken Breast with Potato Puree, Spinach, and Roasted Garlic brought tasty, moist chicken and nice crispy skin as promised, and the sauce was very nice; could have used more of it. The potatoes and spinach, however, were merely serviceable. As for the salmon, it was served on what is best described as an arugula mush and was overall forgettable. \u003c/p>\n\u003cp>Two fellow diners also had the rib-eye steak special with buerre maître d’hôtel, and that staple of all bistros, the hanger steak with Saint-Émilion sauce. Both were served with frites. The frites were bistro-worthy, and the steaks were flavorful. However, they mixed up the cooking temperatures on the two dishes: the rib-eye came out medium rather than the requested rare, and the hanger steak was very rare rather than medium. Aside from being a huge pet peeve, this kind of mix-up should not happen at a restaurant of this caliber, in that if the meat is sent back the entire meal is disrupted, because some people are eating while others are waiting. My friends did not send it back and were flexible enough to enjoy it, but still. That is a pretty big detail to miss.\u003c/p>\n\u003cp>The dessert list is pretty limited and standard issue bistro fare. That being said, the tarte Tatin was one of the best I’ve had; the apple slices velvety smooth and scrumptious. The vanilla bean crème brûlée had excellent flavor, but a wider and shallower bowl would allow more surface area for more brûlée. The more innovative dessert on offer was the chocolate-banana bread pudding, and it was a disappointment. Rather than identifiable pieces of bread and banana with chocolate, the texture was more like that of an English boiled pudding with everything cooked together into one mass — almost like an overcooked molten chocolate cake with no chocolate lava. Surprisingly, the banana flavor, usually an intense and forward taste, was almost indiscernible. As for the accompanying coffees, the regular was good, but the decaffeinated was terrible, having been cooked down and burned by being left on the hot plate too long. There’s the devil in those details again. \u003c/p>\n\u003cp>All in all, L’Ardoise has a great atmosphere for a not-so-quiet romantic dinner or a group outing without too many friends. It is a great asset to the neighborhood. With all of the other bistro choices available, I’m just not sure I would leave my neighborhood to make a special trip to go there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rhonda-yee.jpg\" alt=\"Rhonda Yee\" title=\"Rhonda Yee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rhonda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Cooking Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sichuan Fortune House\u003cbr>\n\u003cstrong>Reviewed L’Ardoise Bistro:\u003c/strong> Thursday, April 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I went to L’Ardoise last night. (Thursday at 6:30.) We had a reservation for 5. My girlfriend and I were shopping most of the late afternoon, and we were both tired. When we got to the restaurant, she really wanted a cup of coffee right away. They already had a table ready for us and they kept her coffee cup filled through the entire meal.\u003c/p>\n\u003cp>We started off with the Tiger prawn ravioli, which was to die for. The light cream sauce was just enough and did not smother the raviolis, which were tender and tasty. If I go back, I would get a double order and have that for the entree!\u003c/p>\n\u003cp>For my entree, I opted to try the seared halibut with mashed potatoes and vegetables (fava beans, spinach, and pea sprouts). The fished was cooked perfectly, but I find that it lacked seasoning — I think they forgot the salt and pepper! Also, I realize the dish is comprised of mostly soft food — fish, fava beans, and spinach — so, it needed some contrast in texture. The pea sprout had a coarse and chewy texture that overpowered the fish. They did not quite meld together, so when I ate both at the same time, I would end up still chewing away at the sprouts while the fish was long gone. It’s like eating ice cream with a chewy and stale cone. \u003c/p>\n\u003cp>Another entree was beef stroganoff with mashed potato. The sauce was nice and delicious, but the beef stew meat was dry. \u003c/p>\n\u003cp>There were three other entrees. One was the filet mignon, which was cooked perfectly, and the accompanying sliced potato had a rich and bacon-y flavor. I would not mind having a side of that alone! Finally, the mushroom in puff pastry was a crowd pleaser. That was the only vegetarian entree of the entire menu. \u003c/p>\n\u003cp>I noticed spinach was the vegetable for the day — it was in every one of our entrees except the stroganoff! Maybe the chef had a good deal on spinach that week.\u003c/p>\n\u003cp>We shared three desserts: crème brûlée, tarte Tatin, and chocolate bread pudding in banana sauce. They were OK.\u003c/p>\n\u003cp>The terra cotta colored walls and the soft lighting afford a cozy feeling. The tables were VERY close together, which can be a good thing or annoying, depending on the people sitting next to you. We were given a table right next to the door, but they had a heavy curtain in front of the door, so we did not feel the opening of the door nor the draft. Clever idea. The waitstaff was very professional, friendly, and helpful. \u003c/p>\n\u003cp>Oh, I have to say something about the bread. It came in small loafs that had been sliced. It’s crusty and chewy. We really loved the texture, and they constantly filled our baskets with more bread and pats of butter. We couldn’t stop eating it!\u003c/p>\n\u003cp>The average bill was $50. One person in our group had a glass of wine. The rest had coffee.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There are enough of pluses for me to recommend the restaurant. I would go back for certain items. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Maroun:\u003c/strong> \"If I could have a choice for my very last meal on earth, it would be a dinner at L'Ardoise.\"\r\n\u003cstrong>John:\u003c/strong> \"The plates at L’Ardoise tended to muster up a 'best 2 out of 3' result.\"\r\n\u003cstrong>Rhonda:\u003c/strong> \"We started off with the Tiger prawn ravioli, which was to die for.\" ",
"status": "publish",
"parent": 0,
"modified": 1725596673,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 36,
"wordCount": 2814
},
"headData": {
"title": "L'Ardoise Bistro: Reviews | KQED",
"description": "Maroun: "If I could have a choice for my very last meal on earth, it would be a dinner at L'Ardoise."\r\nJohn: "The plates at L’Ardoise tended to muster up a 'best 2 out of 3' result."\r\nRhonda: "We started off with the Tiger prawn ravioli, which was to die for." ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "L'Ardoise Bistro: Reviews",
"datePublished": "2010-10-28T19:59:58-07:00",
"dateModified": "2024-09-05T21:24:33-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4392/lardoise-bistro-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>L’Ardoise Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4428\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4376\">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/cp510iPod.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/40/2010/10/maroun-antoine-alsayah.jpg\" alt=\"Maroun Antoine Alsayah\" title=\"Maroun Antoine Alsayah\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maroun\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Concierge\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> L’Ardoise Bistro\u003cbr>\n\u003cstrong>Reviewed L’Ardoise Bistro:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIf I could have a choice for my very last meal on earth, it would be a dinner at L’Ardoise. Ever since this gem of a restaurant opened its doors a few years ago on charming, tree-lined Noe Street near Duboce Park, I have been experiencing pure dining bliss.\u003c/p>\n\u003cp>Every element about this place spells unpretentious charm. The outside front façade of the restaurant resembles an old-school Parisian bistro, the kind that you find tucked away in some charming residential neighborhood — far from the touristy spots — where one might stumble upon it on a cold, rainy day and have a heart-warming meal. Call me a hopeless romantic, but this place couldn’t be dreamier. I remember the first time I went there, the food was so good, we ended up exchanging plates with a table of complete strangers tseated next to us, just so we could all taste EVERYTHING on the menu — we were loving it that much!\u003c/p>\n\u003cp>Upon arrival, you are immediately greeted by a friendly host who escorts you to your table. He then discreetly tells the server who you are, so that when the server gets to your table, he’s warmly welcoming you by name, which sets the tone for a great experience to come. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The last time I dined there, it was a Saturday night. The place was busy, but not loud. I remember telling our server that we weren’t at all in a hurry, so he made sure we weren’t the least bit rushed and were done with our courses before he asked us if we were ready for the next one. His timeliness and discretion were key and, as a result, we enjoyed a seamless progression of our meal. The breadbasket was filled three times and very quickly. Our wine was a Cabernet Franc, from Beaucanon vineyards in France. We chose the bottle on a whim, not knowing what to expect, and it turned out to be just exquisite and very complementary with our food.\u003c/p>\n\u003cp>As for the food, I guess we were craving goat cheese; we ordered two items that featured that ingredient. First, we had the goat cheese and artichoke special appetizer: a warm heart of artichoke sitting in the middle of the plate, surrounded by crumbled goat cheese. The goat cheese was peppered with some lovely spice that complemented the artichoke perfectly. Next was the goat cheese appetizer from the regular menu: a crusted goat cheese block, surrounded by an arugula salad that cleansed the palate and made for a very well-rounded dish.\u003c/p>\n\u003cp>But the real magic of the L’Ardoise kitchen begins to reveal itself with the arrival of the main courses. My partner ordered a filet mignon with tarragon butter that almost had the consistency of cotton candy. Rich with what we believe to be a red wine broth, it has got to be one of the best steaks I have ever had. Lots of bread was used to dip into the broth after the steak was consumed. The other star was the duck leg confit, which had so much flavor and fall-off-the-bone tenderness, it was hard to decide which entrée choice was better. There is something about the uniqueness of the sauces at L’Ardoise that elevates the dishes into new heights and infuses them with such great flavor; something I have not encountered anywhere else. If only there was a way to bottle and sell those sauces, they’d be worth their weight in gold!\u003c/p>\n\u003cp>We savored every bite and took our time dining and enjoying the ambiance and had great conversations and thus, we had more room for dessert. A flourless chocolate cake sounded very appropriate to round out a bistro-style meal, so we opted for that, along with some coffee, which was great and tasted fresh. I always say that the only problem with flourless chocolate cakes is that they make them too small! Every bite makes you want more, until you realize there is no more to be had, and that, alas, also signifies the end of an enchanted meal. \u003c/p>\n\u003cp>I told our server how happy we were with our dinner and asked him to send our regards and compliments to the chef. He then proposed — much to our delight — that he take us inside the kitchen so we could tell the chef in person how we felt! What a treat! Chef was very sweet and humbly accepted our accolades and sincerely asked us to return again soon.\u003c/p>\n\u003cp>In closing, I plan for my L’Ardoise dinners weeks in advance, and that gives me something to look forward to, as I know that each and every time, I am going to have an unforgettable experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/john-larson.jpg\" alt=\"John Larson\" title=\"John Larson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Courts Policy Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manor Coffee Shop\u003cbr>\n\u003cstrong>Reviewed L’Ardoise Bistro:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSan Francisco is a city blessed with quite a few neighborhood French bistros. Because of all this competition, attention to detail is critical in order to rise above the crowd. L’Ardoise does many things right, but it is the details, mostly in terms of food, where this Duboce Triangle bistro needs to improve in order to get more than just neighborhood denizens to return.\n\u003cp>The interior of L’Ardoise is delightful, with many decorative details done right. A warm, rich red permeates the space that, for years, was Thai House 2, with striped shades on the lamps and the eponymous “l’ardoise,” or “blackboard,” that gives the restaurant its name. The restaurant makes maximum use of its space, although somehow, even though it is tight, it does not feel claustrophobic. However, the noise level can be high with a full house like on the night we went, making normal conversation difficult. \u003c/p>\n\u003cp>The restaurant’s relatively small size did present a challenge, but also demonstrated the helpful level of service available at L’Ardoise. I wanted a reservation for 6, and Open Table said I would have to wait 8 weeks, even though I was trying with a couple of weeks to spare. I called the restaurant and they said they could get me in at 6:30 on a Saturday night. I then tried to push my luck and called that Saturday afternoon to see if they could accommodate 2 more. The restaurant was reluctant to say no, promised to call if there were any cancellations before our reservation time, and even offered (albeit with a dubious tone) to seat 8 of us at the table for 6. I was thankful I had picked up on that clue when I arrived because our 6 was already a little snug, whereas with 8 it would have been like being in a clown car.\u003c/p>\n\u003cp>The good service extended to our waitperson. After she reeled off the specials with a charming hint of Gallic accent, we ordered one of the pricier Bordeaux from the short but varied wine list. It turned out to be balanced and yummy, and we ended up getting two more bottles to accompany our meal. I also appreciated that when we were ordering, our waitperson — when asked which of two choices she preferred — had emphatic opinions and endorsements, rather than the typical response of, “I like everything,” or, “”It depends on what you want.” Well, duh. \u003c/p>\n\u003cp>It is when the food arrived, however, that the unevenness and lack of attention to detail started to be noticeable. Really good bistro cooking makes remarkable flavors come out of pretty basic ingredients, so if there are only two or three things on the plate, then those two or three things have to be executed pretty well, or the gaps show through. The plates at L’Ardoise tended to muster up a “best 2 out of 3” result.\u003c/p>\n\u003cp>I started with the Tiger prawn ravioli with sauce vierge, a beautiful looking dish redolent with the smell of dill that tasted fresh and spring-like. Other standout starters were the creamy duck foie gras terrine (apologies to Ross Mirkarimi), served with marmalade, sea salt, pine nuts, and a dense, almost cake-like, toasted brioche that was delicious, and the relatively simple but tasty salad with goat cheese and baked apple crouton. The special appetizer also featured goat cheese stuffed in an artichoke heart with white anchovies on a bed of arugula. \u003c/p>\n\u003cp>This unexpected combination of ingredients worked well, and the greens were nicely dressed. The greens in the butter lettuce salad with white anchovies and smoked olive oil were also well-dressed, but as for the evocative sounding olive oil, perhaps the smoky flavor had already wafted away or was too overwhelmed by the anchovies to be detectable. As for the charcuterie plate, it represented unevenness in a single dish. The housemade rosemary pâté was flavorful and intense, and the accompanying dates were lightly pickled in vinegar, giving them a revelatory sweet-savory character. Unfortunately most of the hard sausages did not live up to the date condiment’s standard, being bland and under-seasoned, as was the house made duck rillette — all rough texture and little flavor, which is not a pleasant combination when it comes to ground meats.\u003c/p>\n\u003cp>Seasoning was also an issue with the duck confit, so much so that we even searched the table for a salt shaker (quel horreur!), which was absent from the table in that annoying, our-chef’s-palate-is-not-to-be-trifled-with way of some restaurants. Even more striking was how dry a piece of meat — that spends most of its time covered in fat as the duck does — could be. The potatoes Landaise that came with the duck were great — sort of halfway between a potato chip and a scalloped potato slice — and fried lightly crisp on the outside (probably in that duck fat), tender and moist on the inside. They come as a separate side dish. Get them. \u003c/p>\n\u003cp>I had halibut, served with green peas and their shoots and lobster sauce, served on pureed potatoes. This sounds like it could verge on rich and heavy, but it was executed with a light touch and was seasonally delectable. The rest of our entrees tended to repeat the seesaw dynamic of the confit. The Crispy Skin Chicken Breast with Potato Puree, Spinach, and Roasted Garlic brought tasty, moist chicken and nice crispy skin as promised, and the sauce was very nice; could have used more of it. The potatoes and spinach, however, were merely serviceable. As for the salmon, it was served on what is best described as an arugula mush and was overall forgettable. \u003c/p>\n\u003cp>Two fellow diners also had the rib-eye steak special with buerre maître d’hôtel, and that staple of all bistros, the hanger steak with Saint-Émilion sauce. Both were served with frites. The frites were bistro-worthy, and the steaks were flavorful. However, they mixed up the cooking temperatures on the two dishes: the rib-eye came out medium rather than the requested rare, and the hanger steak was very rare rather than medium. Aside from being a huge pet peeve, this kind of mix-up should not happen at a restaurant of this caliber, in that if the meat is sent back the entire meal is disrupted, because some people are eating while others are waiting. My friends did not send it back and were flexible enough to enjoy it, but still. That is a pretty big detail to miss.\u003c/p>\n\u003cp>The dessert list is pretty limited and standard issue bistro fare. That being said, the tarte Tatin was one of the best I’ve had; the apple slices velvety smooth and scrumptious. The vanilla bean crème brûlée had excellent flavor, but a wider and shallower bowl would allow more surface area for more brûlée. The more innovative dessert on offer was the chocolate-banana bread pudding, and it was a disappointment. Rather than identifiable pieces of bread and banana with chocolate, the texture was more like that of an English boiled pudding with everything cooked together into one mass — almost like an overcooked molten chocolate cake with no chocolate lava. Surprisingly, the banana flavor, usually an intense and forward taste, was almost indiscernible. As for the accompanying coffees, the regular was good, but the decaffeinated was terrible, having been cooked down and burned by being left on the hot plate too long. There’s the devil in those details again. \u003c/p>\n\u003cp>All in all, L’Ardoise has a great atmosphere for a not-so-quiet romantic dinner or a group outing without too many friends. It is a great asset to the neighborhood. With all of the other bistro choices available, I’m just not sure I would leave my neighborhood to make a special trip to go there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rhonda-yee.jpg\" alt=\"Rhonda Yee\" title=\"Rhonda Yee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rhonda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Cooking Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sichuan Fortune House\u003cbr>\n\u003cstrong>Reviewed L’Ardoise Bistro:\u003c/strong> Thursday, April 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I went to L’Ardoise last night. (Thursday at 6:30.) We had a reservation for 5. My girlfriend and I were shopping most of the late afternoon, and we were both tired. When we got to the restaurant, she really wanted a cup of coffee right away. They already had a table ready for us and they kept her coffee cup filled through the entire meal.\u003c/p>\n\u003cp>We started off with the Tiger prawn ravioli, which was to die for. The light cream sauce was just enough and did not smother the raviolis, which were tender and tasty. If I go back, I would get a double order and have that for the entree!\u003c/p>\n\u003cp>For my entree, I opted to try the seared halibut with mashed potatoes and vegetables (fava beans, spinach, and pea sprouts). The fished was cooked perfectly, but I find that it lacked seasoning — I think they forgot the salt and pepper! Also, I realize the dish is comprised of mostly soft food — fish, fava beans, and spinach — so, it needed some contrast in texture. The pea sprout had a coarse and chewy texture that overpowered the fish. They did not quite meld together, so when I ate both at the same time, I would end up still chewing away at the sprouts while the fish was long gone. It’s like eating ice cream with a chewy and stale cone. \u003c/p>\n\u003cp>Another entree was beef stroganoff with mashed potato. The sauce was nice and delicious, but the beef stew meat was dry. \u003c/p>\n\u003cp>There were three other entrees. One was the filet mignon, which was cooked perfectly, and the accompanying sliced potato had a rich and bacon-y flavor. I would not mind having a side of that alone! Finally, the mushroom in puff pastry was a crowd pleaser. That was the only vegetarian entree of the entire menu. \u003c/p>\n\u003cp>I noticed spinach was the vegetable for the day — it was in every one of our entrees except the stroganoff! Maybe the chef had a good deal on spinach that week.\u003c/p>\n\u003cp>We shared three desserts: crème brûlée, tarte Tatin, and chocolate bread pudding in banana sauce. They were OK.\u003c/p>\n\u003cp>The terra cotta colored walls and the soft lighting afford a cozy feeling. The tables were VERY close together, which can be a good thing or annoying, depending on the people sitting next to you. We were given a table right next to the door, but they had a heavy curtain in front of the door, so we did not feel the opening of the door nor the draft. Clever idea. The waitstaff was very professional, friendly, and helpful. \u003c/p>\n\u003cp>Oh, I have to say something about the bread. It came in small loafs that had been sliced. It’s crusty and chewy. We really loved the texture, and they constantly filled our baskets with more bread and pats of butter. We couldn’t stop eating it!\u003c/p>\n\u003cp>The average bill was $50. One person in our group had a glass of wine. The rest had coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are enough of pluses for me to recommend the restaurant. I would go back for certain items. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4392/lardoise-bistro-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7964"
],
"label": "checkplease_9339"
},
"checkplease_4286": {
"type": "posts",
"id": "checkplease_4286",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4286",
"score": null,
"sort": [
1287704972000
]
},
"guestAuthors": [],
"slug": "addis-ethiopian-restaurant-reviews",
"title": "Addis Ethiopian Restaurant: Reviews",
"publishDate": 1287704972,
"format": "aside",
"headTitle": "Addis Ethiopian Restaurant: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Addis Ethiopian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAddis Ethiopian Restaurant was my recommendation, and it is one of my favorite restaurants in the Bay Area. I find that Ethiopian Cuisine doesn’t have the same following in the Bay Area as Thai or Indian, for example, and that’s a shame. I have long had affection for Ethiopian-style dining, and I find that Addis is one of the best examples of it that I have encountered.\u003c/p>\n\u003cp>Following Ethiopian dining style, all dishes in Addis come served family style on a big metal plate covered by injera — a spongy and a bit sour Ethiopian pancake. There is no silverware, you use generous helpings of injera to pick up and eat the yummy food. Eating with your fingers and sharing the same dishes creates a very friendly atmosphere at the table. We always come to Addis with friends, and it has always been a fun and delicious atmosphere.\u003c/p>\n\u003cp>Ethiopian cuisine mainly consists of meat, fish, and vegetable stews. The flavoring is somewhat Indian in style, but much milder, yet still spicy. Addis does the food well. It is not gourmet eating, but rather amazing comfort food, easily shared and easily enjoyed at incredibly reasonable price. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At our last visit, we had their famous vegetarian combo — the restaurant has been voted as best vegetarian food in the east bay — which included collard greens, potatoes, spicy lentils, and chickpeas. All of these were amazingly flavorful, and the dish comes with a salad and homemade Ethiopian fish. We also had zilzil tibs –marinated and grilled pieces of beef — again, perfectly flavorful and tender and served with a side of Ethiopian spicy sauce. We shared fish tibs — one of the few seafood items on the menu. Addis does seafood really well. These were perfectly flaky pieces of fish in a spicy sauce. The sauce wasn’t too overwhelming. A 10-year-old in our group was particularly fond of these tibs. We also had yasega wot — pieces of beef slow cooked in spicy sauce — which was perfectly flaky and juicy. We have been to Addis many times and the food never disappoints.\u003c/p>\n\u003cp>Addis is great for both an Ethiopian food novice, and an aficionado of the cuisine. I have brought my mom and 85-year-old grandmother to Addis, and they have instantly become Ethiopian cuisine converts. There is something so fun about eating with one’s hands, and the atmosphere of the restaurant is so easygoing and relaxing that the experience immediately puts everyone at ease. The service is also very good. The waitresses are very patient with people who might be unfamiliar with the cuisine and they never hesitate to offer an opinion on food selection.\u003c/p>\n\u003cp>If you like Ethiopian or always wanted to try Ethiopian, get a few friends together, go to Addis, drink honey wine, and enjoy delicious food. It is as good as it gets!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Monday, April 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAddis Ethiopian Restaurant is easy to locate, as it sits on a corner of busy Telegraph Avenue on the Oakland side of the Berkeley/Oakland border. Parking is easy in the neighborhood, though the restaurant does have a small lot that accommodates half a dozen cars. You enter the restaurant through a row of crash barriers at the front door, probably the result of too many people failing to negotiate their exit from the small lot. The interior is pleasantly light, though during the course of our meal the lights were continually dimmed until the point when the waitress delivered small votives in red glass holders to each table in the darkened room. Tables are separated by attractive bamboo screens to lend an air of privacy. The tables are bare of any place settings, but include a bud vase with carnations.\u003c/p>\n\u003cp>The patrons on a Monday night included Ethiopian couples and families looking for comfort food, and groups of grad students looking for a good deal.\u003c/p>\n\u003cp>The menu carries three suggested appetizers and a large selection of meat and vegetarian dishes. Wine, beer and tea are available, with Ethiopian specialties prominent. \u003c/p>\n\u003cp>My dining partner and I were interested in the kifto, a minced raw meat dish. We added optional collard greens and soft white cheese to the mix. We also ordered a lamb dish, which I believe was called alicha. For a vegetable, we chose eggplant. All meals are served on a communal platter with a chopped lettuce and tomato salad, spice pools, and a basket of injera, which serves as your fork and spoon. The injera has the texture of a wet chamois cloth, but it tears easily into pocket-sized pieces to scoop the food. The taste of the injera, however, is shamwow! It has a great sourdough flavor, but does not overwhelm the food it is supporting. After our order, we were delivered our tea, which came as a tea bag and a glass of hot, spiced water. Simple, but flavorful. \u003c/p>\n\u003cp>Ethiopian food is prepared to order, so expect a wait. Our experience was reasonable. Only once did I see a platter leave the kitchen that I expected to be ours that was not. Happily, our meal was the next out. I would suggest going with friends intent on conversation, and the time will pass quickly. \u003c/p>\n\u003cp>The aromas that filled the restaurant since we entered now wafted from our own table. Our favorite entrée was the kifto. The meat was nicely seasoned and was melt-in-your mouth tender. The collards and cheese were a fine addition. Because we were unfamiliar with the menu, we made the error of ordering two dishes — the lamb and eggplant — with a similar spice base. This made the platter monochromatic, both in color and flavor. The eggplant was creamy and stood up well to the rich spices. The lamb pieces were tasty but overcooked, so they were tough. Some pieces contained gristle, which detracted from the dish. I was glad to have the chopped lettuce available to add some cool crunch to the spice.\u003c/p>\n\u003cp>We were not offered dessert, but we were so stuffed we would not have ordered it anyway. The waitress refilled our tea glasses with hot water, and we milked a little more flavor out of our original tea bags. It was a nice way to settle the meal as we waited for our check. The next best surprise comes with the bill. We couldn’t believe how small it was. Wow!\u003c/p>\n\u003cp>This is a restaurant I would love to return to. I would definitely go with more people. Four to six would be a good number to increase the variety of entrees on the platter. An added bonus is that if, an hour later, you want a reminder of your delicious meal…just smell your fingers.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Okay, so you’ve got to stick with me as I begin this review, because it’s not going to sound good, but that’s not the case. Addis Ethiopian Restaurant is located on ever-popular Telegraph Avenue in Oakland. Let’s just say the exact area is not a place known for a whole lot of foot traffic or window shopping. The neighborhood was a better place to go with my gritty girlfriend, not so much my mother. This restaurant is clearly a destination you need to know about, because the outside is very modest and could easily be passed if you didn’t know it was there.\u003c/p>\n\u003cp>We arrived at 5:30 PM, and there was plenty of street parking available. On the way out, we realized there was also a small parking lot. It was easy to find, easy to park, and we’d soon find out it was also very easy to dine there. When we walked in, the host told us to sit wherever we’d like. Although early, about half of the restaurant was already full and some take-out meals were on their way out the door. The restaurant was clearly busy, but the servers/hosts were calm, cool, and collected. I may be jumping ahead a bit in the review, but I want to note that all of the servers had a hand in helping us at some point, and they worked together as a team. This small aspect helped to make the entire atmosphere pleasant. Additionally, world music was playing at an appropriate level in the background, My girlfriend Julie wanted to make sure I noted the good music. \u003c/p>\n\u003cp>Here’s where I’m going to start looking very ill-versed on anything Ethiopian. We had an appetizer, and it was a vegetarian appetizer. We also had the vegetarian combination and the meat combination plates for dinner. For dessert, we had baklava and pecan pie with vanilla ice cream. Julie also had spiced tea. Everything was unique and new to me, except the pie. Pie is very familiar to me. The food was fresh, and the presentation was colorful and fun. The eating with the hands part was also a good time because how often do you get to do that, right? \u003c/p>\n\u003cp>However, I’m not going to recommend this for a first date, because food ends up in odd places when utensils aren’t involved. I don’t know, maybe that’s good. Anyhow, we ate and we ate a lot. I ate many things I don’t know how to pronounce, and I’m not even sure what they were, but I liked it that way. I knew I liked it, and that was good enough for me.\u003c/p>\n\u003cp>I must mention the bread-pancake-thing called injera. I found the name on their website, and yes, it was on the menu too. If you have curiosity about Ethiopian food, you’ll find some good information on their website. Injera is some odd stuff, and an acquired taste. The fermented sourdough teff batter, which gives this airy pancake bread a tangy flavor, is really different. The tang is a unique flavor, and the use of injera to scoop up the food is a unique dining experience. I’m still thinking about it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Before our tasty desserts were done, the place was full. It was also full of life. The tables consisted of young families, older couples, college students, and friends. If you enjoy people watching, it is fun to see so many different walks of life. Overall, we were very impressed by the entire dining experience, especially since I would have never picked this restaurant on my own. It was a delightful surprise.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Marina:\u003c/strong> \"Addis is great for both an Ethiopian food novice, and an aficionado of the cuisine.\"\r\n\u003cstrong>Eric:\u003c/strong> \"The taste of the injera, however, is shamwow! It has a great sourdough flavor, but does not overwhelm the food it is supporting.\" \r\n\u003cstrong>Gina:\u003c/strong> \"The eating with the hands part was also a good time because how often do you get to do that, right?\" ",
"status": "publish",
"parent": 0,
"modified": 1725596679,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 25,
"wordCount": 1880
},
"headData": {
"title": "Addis Ethiopian Restaurant: Reviews | KQED",
"description": "Marina: "Addis is great for both an Ethiopian food novice, and an aficionado of the cuisine."\r\nEric: "The taste of the injera, however, is shamwow! It has a great sourdough flavor, but does not overwhelm the food it is supporting." \r\nGina: "The eating with the hands part was also a good time because how often do you get to do that, right?" ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Addis Ethiopian Restaurant: Reviews",
"datePublished": "2010-10-21T16:49:32-07:00",
"dateModified": "2024-09-05T21:24:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4286/addis-ethiopian-restaurant-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Addis Ethiopian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAddis Ethiopian Restaurant was my recommendation, and it is one of my favorite restaurants in the Bay Area. I find that Ethiopian Cuisine doesn’t have the same following in the Bay Area as Thai or Indian, for example, and that’s a shame. I have long had affection for Ethiopian-style dining, and I find that Addis is one of the best examples of it that I have encountered.\u003c/p>\n\u003cp>Following Ethiopian dining style, all dishes in Addis come served family style on a big metal plate covered by injera — a spongy and a bit sour Ethiopian pancake. There is no silverware, you use generous helpings of injera to pick up and eat the yummy food. Eating with your fingers and sharing the same dishes creates a very friendly atmosphere at the table. We always come to Addis with friends, and it has always been a fun and delicious atmosphere.\u003c/p>\n\u003cp>Ethiopian cuisine mainly consists of meat, fish, and vegetable stews. The flavoring is somewhat Indian in style, but much milder, yet still spicy. Addis does the food well. It is not gourmet eating, but rather amazing comfort food, easily shared and easily enjoyed at incredibly reasonable price. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At our last visit, we had their famous vegetarian combo — the restaurant has been voted as best vegetarian food in the east bay — which included collard greens, potatoes, spicy lentils, and chickpeas. All of these were amazingly flavorful, and the dish comes with a salad and homemade Ethiopian fish. We also had zilzil tibs –marinated and grilled pieces of beef — again, perfectly flavorful and tender and served with a side of Ethiopian spicy sauce. We shared fish tibs — one of the few seafood items on the menu. Addis does seafood really well. These were perfectly flaky pieces of fish in a spicy sauce. The sauce wasn’t too overwhelming. A 10-year-old in our group was particularly fond of these tibs. We also had yasega wot — pieces of beef slow cooked in spicy sauce — which was perfectly flaky and juicy. We have been to Addis many times and the food never disappoints.\u003c/p>\n\u003cp>Addis is great for both an Ethiopian food novice, and an aficionado of the cuisine. I have brought my mom and 85-year-old grandmother to Addis, and they have instantly become Ethiopian cuisine converts. There is something so fun about eating with one’s hands, and the atmosphere of the restaurant is so easygoing and relaxing that the experience immediately puts everyone at ease. The service is also very good. The waitresses are very patient with people who might be unfamiliar with the cuisine and they never hesitate to offer an opinion on food selection.\u003c/p>\n\u003cp>If you like Ethiopian or always wanted to try Ethiopian, get a few friends together, go to Addis, drink honey wine, and enjoy delicious food. It is as good as it gets!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Monday, April 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAddis Ethiopian Restaurant is easy to locate, as it sits on a corner of busy Telegraph Avenue on the Oakland side of the Berkeley/Oakland border. Parking is easy in the neighborhood, though the restaurant does have a small lot that accommodates half a dozen cars. You enter the restaurant through a row of crash barriers at the front door, probably the result of too many people failing to negotiate their exit from the small lot. The interior is pleasantly light, though during the course of our meal the lights were continually dimmed until the point when the waitress delivered small votives in red glass holders to each table in the darkened room. Tables are separated by attractive bamboo screens to lend an air of privacy. The tables are bare of any place settings, but include a bud vase with carnations.\u003c/p>\n\u003cp>The patrons on a Monday night included Ethiopian couples and families looking for comfort food, and groups of grad students looking for a good deal.\u003c/p>\n\u003cp>The menu carries three suggested appetizers and a large selection of meat and vegetarian dishes. Wine, beer and tea are available, with Ethiopian specialties prominent. \u003c/p>\n\u003cp>My dining partner and I were interested in the kifto, a minced raw meat dish. We added optional collard greens and soft white cheese to the mix. We also ordered a lamb dish, which I believe was called alicha. For a vegetable, we chose eggplant. All meals are served on a communal platter with a chopped lettuce and tomato salad, spice pools, and a basket of injera, which serves as your fork and spoon. The injera has the texture of a wet chamois cloth, but it tears easily into pocket-sized pieces to scoop the food. The taste of the injera, however, is shamwow! It has a great sourdough flavor, but does not overwhelm the food it is supporting. After our order, we were delivered our tea, which came as a tea bag and a glass of hot, spiced water. Simple, but flavorful. \u003c/p>\n\u003cp>Ethiopian food is prepared to order, so expect a wait. Our experience was reasonable. Only once did I see a platter leave the kitchen that I expected to be ours that was not. Happily, our meal was the next out. I would suggest going with friends intent on conversation, and the time will pass quickly. \u003c/p>\n\u003cp>The aromas that filled the restaurant since we entered now wafted from our own table. Our favorite entrée was the kifto. The meat was nicely seasoned and was melt-in-your mouth tender. The collards and cheese were a fine addition. Because we were unfamiliar with the menu, we made the error of ordering two dishes — the lamb and eggplant — with a similar spice base. This made the platter monochromatic, both in color and flavor. The eggplant was creamy and stood up well to the rich spices. The lamb pieces were tasty but overcooked, so they were tough. Some pieces contained gristle, which detracted from the dish. I was glad to have the chopped lettuce available to add some cool crunch to the spice.\u003c/p>\n\u003cp>We were not offered dessert, but we were so stuffed we would not have ordered it anyway. The waitress refilled our tea glasses with hot water, and we milked a little more flavor out of our original tea bags. It was a nice way to settle the meal as we waited for our check. The next best surprise comes with the bill. We couldn’t believe how small it was. Wow!\u003c/p>\n\u003cp>This is a restaurant I would love to return to. I would definitely go with more people. Four to six would be a good number to increase the variety of entrees on the platter. An added bonus is that if, an hour later, you want a reminder of your delicious meal…just smell your fingers.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Okay, so you’ve got to stick with me as I begin this review, because it’s not going to sound good, but that’s not the case. Addis Ethiopian Restaurant is located on ever-popular Telegraph Avenue in Oakland. Let’s just say the exact area is not a place known for a whole lot of foot traffic or window shopping. The neighborhood was a better place to go with my gritty girlfriend, not so much my mother. This restaurant is clearly a destination you need to know about, because the outside is very modest and could easily be passed if you didn’t know it was there.\u003c/p>\n\u003cp>We arrived at 5:30 PM, and there was plenty of street parking available. On the way out, we realized there was also a small parking lot. It was easy to find, easy to park, and we’d soon find out it was also very easy to dine there. When we walked in, the host told us to sit wherever we’d like. Although early, about half of the restaurant was already full and some take-out meals were on their way out the door. The restaurant was clearly busy, but the servers/hosts were calm, cool, and collected. I may be jumping ahead a bit in the review, but I want to note that all of the servers had a hand in helping us at some point, and they worked together as a team. This small aspect helped to make the entire atmosphere pleasant. Additionally, world music was playing at an appropriate level in the background, My girlfriend Julie wanted to make sure I noted the good music. \u003c/p>\n\u003cp>Here’s where I’m going to start looking very ill-versed on anything Ethiopian. We had an appetizer, and it was a vegetarian appetizer. We also had the vegetarian combination and the meat combination plates for dinner. For dessert, we had baklava and pecan pie with vanilla ice cream. Julie also had spiced tea. Everything was unique and new to me, except the pie. Pie is very familiar to me. The food was fresh, and the presentation was colorful and fun. The eating with the hands part was also a good time because how often do you get to do that, right? \u003c/p>\n\u003cp>However, I’m not going to recommend this for a first date, because food ends up in odd places when utensils aren’t involved. I don’t know, maybe that’s good. Anyhow, we ate and we ate a lot. I ate many things I don’t know how to pronounce, and I’m not even sure what they were, but I liked it that way. I knew I liked it, and that was good enough for me.\u003c/p>\n\u003cp>I must mention the bread-pancake-thing called injera. I found the name on their website, and yes, it was on the menu too. If you have curiosity about Ethiopian food, you’ll find some good information on their website. Injera is some odd stuff, and an acquired taste. The fermented sourdough teff batter, which gives this airy pancake bread a tangy flavor, is really different. The tang is a unique flavor, and the use of injera to scoop up the food is a unique dining experience. I’m still thinking about it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before our tasty desserts were done, the place was full. It was also full of life. The tables consisted of young families, older couples, college students, and friends. If you enjoy people watching, it is fun to see so many different walks of life. Overall, we were very impressed by the entire dining experience, especially since I would have never picked this restaurant on my own. It was a delightful surprise.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4286/addis-ethiopian-restaurant-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_7959"
],
"label": "checkplease_9339"
},
"checkplease_4292": {
"type": "posts",
"id": "checkplease_4292",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4292",
"score": null,
"sort": [
1287704866000
]
},
"guestAuthors": [],
"slug": "woodhouse-fish-co-reviews",
"title": "Woodhouse Fish Co.: Reviews",
"publishDate": 1287704866,
"format": "aside",
"headTitle": "Woodhouse Fish Co.: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Woodhouse Fish Co.: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4309\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Woodhouse Fish Co.:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSeafood, seafood, seafood! Dang it, this place is good. Sure, it’s my pick, so I’m a bit biased, but if you like seafood this is the place…seriously. I first went to the Woodhouse Fish Company soon after it opened. I believe it was the summer of 2006. My mom and I were out and about, and we were hungry. Something needed to be done, because it’s not pretty when we’re hungry. Despite being super picky about new restaurants, the handwritten signs in the window with enticing words like “beer-battered” and “fried” lured me in without much back and forth on whether or not we should go in. Wow, we were happy we went in. Shortly after the opening, the restaurant offered promotional lunch specials, which allowed us to try several things in one order. I’d like to take a moment to talk about these things.\u003c/p>\n\u003cp>There was the clam chowder…excellent! First off, it came with the cool, little, old-school octagon crackers, and that’s how chowder should be served. The chowder is thick, full of clams, and without any weird stuff that Californians often put in their clam chowder. It’s some straightforward clam chowder, and it’s good. Then, there was the Dungeness crab melt. It was excellent and full of crab, not just the “melt.” The guy next to us had a full plate of the fried Ipswich clams. It was too much, so we had to order some of those too. Not over-battered, not over-greasy, and full of big clam flavor, the Ipswich clams are a must, especially if you’re craving something fried. I’ve actually never had the crab melt again, and the reason for this is because I go back to Woodhouse Fish Company over and over. Over time, I’ve developed some other favorites. \u003c/p>\n\u003cp>The stuffed artichoke and the split top Maine lobster roll have now taken front seat in my ordering at Woodhouse. I need to warn you, once you’ve tried the lobster roll, there’s really no going back. Sure, it’s the most expensive sandwich I get on a regular basis, but whatever. It’s so worth it. It’s packed with lobster and not too much dressing or anything else. The bun, again, is old-school and soft with a slight toasting. The accompanying fries are also very good, and there’s always a generous portion of them. The stuffed artichoke, on the other hand, is a complex plate. At the heart of it is a grilled artichoke dressed with a tangy, yummy, light sauce and topped with a large scoop of Dungeness crab and a large scoop of bay shrimp. All of this sits on a bed of salad with its own fantastic dressing and two pieces of garlic bread on the side. If you’re looking for a mix of flavors in a very satisfying meal, this is the plate for you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The atmosphere is casual, and the interior is what I imagine restaurants in Maine or New England in the 1950s might have looked. The big windows allow light to flow over the cleverly-designed tiles and retro booth seats. It’s got a good vibe, and it’s easy to have a stroll down the Castro after a nice dinner at Woodhouse. I’ve had several different experiences with the service, and overall it’s been pleasant and efficient.\u003c/p>\n\u003cp>During my last visit to the Woodhouse Fish Company I decided to try everything I’ve mentioned above, just to make sure I was right. I’m always right, so needless to say, my memories were correct and the consistency of good food that comes from the Woodhouse Fish Company remains intact. They also have take-out if you’re going to get embarrassed by ordering the entire menu at a table by yourself…I’m just saying. This place is great and remains a favorite. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Woodhouse Fish Co.:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to the Woodhouse Fish Company with my husband and five friends and had a great time. The restaurant doesn’t take reservations, and we were a bit apprehensive about getting a table for seven people on a Saturday night. Fortunately, that wasn’t a problem. The restaurant is on a small side with only about 10-12 tables. However, they were very accommodating and didn’t make us wait until the whole party arrived, but sat us almost immediately. That was just as well, because it took our friends half-an-hour just to find parking. This is, of course, not the restaurant’s fault, but bear in mind that it is located in the middle of the Castro in San Francisco, so allow plenty of time to find parking on a Saturday night or just take public transportation.\u003c/p>\n\u003cp>The restaurant is really cute. It looks kind of hip from the outside, but inside it is effortlessly unpretentious. I think that the look that they are going for is a New England crab eatery. Having never been to a New England crab eatery, this is, of course, just a guess. The furniture is unremarkable diner-style furniture, but the decorations are very cute. The floor tile has little crabs on it — a motif that repeats throughout the restaurant. There are various sea accouterments on the walls, including a TV screen that runs black-and-white movies of Moby Dick-like struggles against the sea. The TV is on mute and doesn’t disturb the dining experience. There is also a tiny bar area with the view of the kitchen. \u003c/p>\n\u003cp>The service was superb. Our waiter was funny, friendly, and extremely accommodating. We wanted to order a bottle of wine and couldn’t decide which one to get. He let us taste a couple of different varieties, and when we got confused about which one was which, he very patiently let us taste them again. He was also very patient when half of our party ran late because of the parking situation. All together we spent close to two and a half hours in that restaurant without once feeling rushed. \u003c/p>\n\u003cp>The place is called a fish company, but more accurately the menu is almost completely shellfish based. There are a couple of fish dishes like fish and chip and the fish of the day, but most of the menu is definitely shellfish dishes. Not that I am complaining! The shellfish was fantastic! Our favorite was the fried clam plate appetizer. Again, I am not an expert in shellfish or clams, or even deep-fried methods, but they were really great. The batter was light and not overwhelming, and the clams were juicy and flavorful. The dish came with tartar and cocktail sauce. These, to me, often tend to be a bit too acidic, but here the sauces were well balanced and flavorful enough without being too overwhelming. Definitely a high point of the meal. \u003c/p>\n\u003cp>I ordered a grilled artichoke stuffed with crabmeat and shrimp. I love artichokes, and this one was grilled to perfection. However, the stuffing was essentially just a clump of crabmeat and a bunch of tiny shrimp. They were very fresh, but I wish that they did something a bit more creative with the stuffing, like actually mix it up with a sauce and spices and make it more stuffing like. My husband ordered a cioppino, and that was great. Again, a tomato-based sauce with plenty of various shellfish — flavorful and yummy — the sauce perfectly balanced with the flavor of seafood. \u003c/p>\n\u003cp>I also tasted the lobster roll, which consisted of 3 ounces of lobster meat mixed with cream sauce and served on a bread roll with fries. I loved that and wished that they would use that sauce on the stuffing for the artichoke. I also tasted the fish and chips. I believe that it was cod. Again, perfectly light batter with flaky juicy fish, as good as fish and chip get in my opinion. I think that overall they do fried seafood very well. I also have to mention the cheese toast that came with my artichoke and cioppino. Usually these sides are an afterthought, but this was delicious. It was perfectly grilled bread fused with just the right proportion of cheese. \u003c/p>\n\u003cp>They were also very accommodating to my vegetarian friend, who bravely went to the seafood restaurant to hang out with all of us. They had an asparagus appetizer that was very well prepared, but they also made her a separate entrée: a grilled artichoke with broccoli and salad. She really enjoyed it, and I appreciated that they made an effort to accommodate her. \u003c/p>\n\u003cp>The portions were generous and a fair value. The atmosphere was friendly and laid-back, and we had a blast hanging out with friends and eating good seafood. I would definitely recommend this restaurant to shellfish aficionados. I am thinking of coming back myself specifically for that lobster roll and fried clams. Yum!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Woodhouse Fish Co.:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant really wants to be perched at the end of pier, sitting over water. The F line is a poor substitute for bobbing crab boats, but it will drop you off right at the front door. The sounds of traffic don’t quite make up for squawking gulls, but inside a playlist of retro tunes distracts from outside noises. The wedge-shaped floor plan of the restaurant makes for some tight and tricky seating. The walls have intentional arrangements of fishing reels, lobster pots, an old harpoon, and black and white photos showing the life of the fisherman at work. On one wall, a movie screen was showing Gregory Peck chasing down the white whale in \u003cem>Moby Dick\u003c/em>, alternating with Charles Laughton and Clark Gable in \u003cem>Mutiny on the Bounty\u003c/em>.\u003c/p>\n\u003cp>The menu has an excellent sampling of crab shack fare. It is easy to navigate through the choices of starters, sandwiches, and main courses. A selection of side dishes, beverages, and a pair of desserts complete the menu. Beer choices are either local or contain a nautical theme, the wine list is small and value priced, by glass or bottle. Along with the printed menu, a daily fish special is presented on a chalkboard. This evening, it was Alaskan halibut, asparagus, and fingering potatoes. At less than $20, I thought the price was right, but when I asked the waitress if the halibut was wild caught, she could not tell me. I also wondered what the letters PEI stood for in the mussel selection. Again, the waitress did not have an answer. Turns out it means, “Prince Edward Island.”\u003c/p>\n\u003cp>We began our meal with a set of Washington State oysters. They came on ice with a dish of cocktail sauce laced with horseradish. The oysters were excellent; a small bite of sweet meat and salty brine. I could easily have eaten more, which makes the $1 Tuesday seem like a great time to revisit. My main course was the stuffed artichoke. The cooked artichoke was halved, glazed with a pesto, and grilled to create a crisp char. One half was stuffed with bay shrimp, the other with crabmeat. The crab was clearly fresh from a cracked leg or claw. The stuffings were chilled, as you might expect on a seafood salad. A dish of cocktail sauce for the fish and mayonnaise for the artichoke were included on the side. The artichoke halves sat on a mixed baby green salad with small plum tomatoes and cubed beets dressed with a balsamic vinaigrette. It was a satisfying meal, and included elements that I would like to incorporate into my own menus. \u003c/p>\n\u003cp>My wife’s choice was the crab cake entree (two for $10), which were served with the same mixed salad as my artichokes. The cakes were thick with finely shredded crab, combined with bits of celery, green onions, and parsley. A spicy kick was provided by Old Bay or Tabasco. Breaded and fried, they were crisp on the outside and delicate on the inside.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We enjoyed our window seat with a view of the busy Market Street scene. So what if it wasn’t sand and surf, our meal transported us, nonetheless. Our server was diligent about keeping our iced tea glasses full. I only wish she was more familiar with the menu. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Gina:\u003c/strong> \"I need to warn you, once you’ve tried the lobster roll, there’s really no going back.\" \r\n\u003cstrong>Marina:\u003c/strong> \"I would definitely recommend this restaurant to shellfish aficionados.\"\r\n\u003cstrong>Eric:\u003c/strong> \"The menu has an excellent sampling of crab shack fare.\" \r\n",
"status": "publish",
"parent": 0,
"modified": 1725596682,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 2205
},
"headData": {
"title": "Woodhouse Fish Co.: Reviews | KQED",
"description": "Gina: "I need to warn you, once you’ve tried the lobster roll, there’s really no going back." \r\nMarina: "I would definitely recommend this restaurant to shellfish aficionados."\r\nEric: "The menu has an excellent sampling of crab shack fare." \r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Woodhouse Fish Co.: Reviews",
"datePublished": "2010-10-21T16:47:46-07:00",
"dateModified": "2024-09-05T21:24:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4292/woodhouse-fish-co-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Woodhouse Fish Co.: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4309\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Woodhouse Fish Co.:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSeafood, seafood, seafood! Dang it, this place is good. Sure, it’s my pick, so I’m a bit biased, but if you like seafood this is the place…seriously. I first went to the Woodhouse Fish Company soon after it opened. I believe it was the summer of 2006. My mom and I were out and about, and we were hungry. Something needed to be done, because it’s not pretty when we’re hungry. Despite being super picky about new restaurants, the handwritten signs in the window with enticing words like “beer-battered” and “fried” lured me in without much back and forth on whether or not we should go in. Wow, we were happy we went in. Shortly after the opening, the restaurant offered promotional lunch specials, which allowed us to try several things in one order. I’d like to take a moment to talk about these things.\u003c/p>\n\u003cp>There was the clam chowder…excellent! First off, it came with the cool, little, old-school octagon crackers, and that’s how chowder should be served. The chowder is thick, full of clams, and without any weird stuff that Californians often put in their clam chowder. It’s some straightforward clam chowder, and it’s good. Then, there was the Dungeness crab melt. It was excellent and full of crab, not just the “melt.” The guy next to us had a full plate of the fried Ipswich clams. It was too much, so we had to order some of those too. Not over-battered, not over-greasy, and full of big clam flavor, the Ipswich clams are a must, especially if you’re craving something fried. I’ve actually never had the crab melt again, and the reason for this is because I go back to Woodhouse Fish Company over and over. Over time, I’ve developed some other favorites. \u003c/p>\n\u003cp>The stuffed artichoke and the split top Maine lobster roll have now taken front seat in my ordering at Woodhouse. I need to warn you, once you’ve tried the lobster roll, there’s really no going back. Sure, it’s the most expensive sandwich I get on a regular basis, but whatever. It’s so worth it. It’s packed with lobster and not too much dressing or anything else. The bun, again, is old-school and soft with a slight toasting. The accompanying fries are also very good, and there’s always a generous portion of them. The stuffed artichoke, on the other hand, is a complex plate. At the heart of it is a grilled artichoke dressed with a tangy, yummy, light sauce and topped with a large scoop of Dungeness crab and a large scoop of bay shrimp. All of this sits on a bed of salad with its own fantastic dressing and two pieces of garlic bread on the side. If you’re looking for a mix of flavors in a very satisfying meal, this is the plate for you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere is casual, and the interior is what I imagine restaurants in Maine or New England in the 1950s might have looked. The big windows allow light to flow over the cleverly-designed tiles and retro booth seats. It’s got a good vibe, and it’s easy to have a stroll down the Castro after a nice dinner at Woodhouse. I’ve had several different experiences with the service, and overall it’s been pleasant and efficient.\u003c/p>\n\u003cp>During my last visit to the Woodhouse Fish Company I decided to try everything I’ve mentioned above, just to make sure I was right. I’m always right, so needless to say, my memories were correct and the consistency of good food that comes from the Woodhouse Fish Company remains intact. They also have take-out if you’re going to get embarrassed by ordering the entire menu at a table by yourself…I’m just saying. This place is great and remains a favorite. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Woodhouse Fish Co.:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to the Woodhouse Fish Company with my husband and five friends and had a great time. The restaurant doesn’t take reservations, and we were a bit apprehensive about getting a table for seven people on a Saturday night. Fortunately, that wasn’t a problem. The restaurant is on a small side with only about 10-12 tables. However, they were very accommodating and didn’t make us wait until the whole party arrived, but sat us almost immediately. That was just as well, because it took our friends half-an-hour just to find parking. This is, of course, not the restaurant’s fault, but bear in mind that it is located in the middle of the Castro in San Francisco, so allow plenty of time to find parking on a Saturday night or just take public transportation.\u003c/p>\n\u003cp>The restaurant is really cute. It looks kind of hip from the outside, but inside it is effortlessly unpretentious. I think that the look that they are going for is a New England crab eatery. Having never been to a New England crab eatery, this is, of course, just a guess. The furniture is unremarkable diner-style furniture, but the decorations are very cute. The floor tile has little crabs on it — a motif that repeats throughout the restaurant. There are various sea accouterments on the walls, including a TV screen that runs black-and-white movies of Moby Dick-like struggles against the sea. The TV is on mute and doesn’t disturb the dining experience. There is also a tiny bar area with the view of the kitchen. \u003c/p>\n\u003cp>The service was superb. Our waiter was funny, friendly, and extremely accommodating. We wanted to order a bottle of wine and couldn’t decide which one to get. He let us taste a couple of different varieties, and when we got confused about which one was which, he very patiently let us taste them again. He was also very patient when half of our party ran late because of the parking situation. All together we spent close to two and a half hours in that restaurant without once feeling rushed. \u003c/p>\n\u003cp>The place is called a fish company, but more accurately the menu is almost completely shellfish based. There are a couple of fish dishes like fish and chip and the fish of the day, but most of the menu is definitely shellfish dishes. Not that I am complaining! The shellfish was fantastic! Our favorite was the fried clam plate appetizer. Again, I am not an expert in shellfish or clams, or even deep-fried methods, but they were really great. The batter was light and not overwhelming, and the clams were juicy and flavorful. The dish came with tartar and cocktail sauce. These, to me, often tend to be a bit too acidic, but here the sauces were well balanced and flavorful enough without being too overwhelming. Definitely a high point of the meal. \u003c/p>\n\u003cp>I ordered a grilled artichoke stuffed with crabmeat and shrimp. I love artichokes, and this one was grilled to perfection. However, the stuffing was essentially just a clump of crabmeat and a bunch of tiny shrimp. They were very fresh, but I wish that they did something a bit more creative with the stuffing, like actually mix it up with a sauce and spices and make it more stuffing like. My husband ordered a cioppino, and that was great. Again, a tomato-based sauce with plenty of various shellfish — flavorful and yummy — the sauce perfectly balanced with the flavor of seafood. \u003c/p>\n\u003cp>I also tasted the lobster roll, which consisted of 3 ounces of lobster meat mixed with cream sauce and served on a bread roll with fries. I loved that and wished that they would use that sauce on the stuffing for the artichoke. I also tasted the fish and chips. I believe that it was cod. Again, perfectly light batter with flaky juicy fish, as good as fish and chip get in my opinion. I think that overall they do fried seafood very well. I also have to mention the cheese toast that came with my artichoke and cioppino. Usually these sides are an afterthought, but this was delicious. It was perfectly grilled bread fused with just the right proportion of cheese. \u003c/p>\n\u003cp>They were also very accommodating to my vegetarian friend, who bravely went to the seafood restaurant to hang out with all of us. They had an asparagus appetizer that was very well prepared, but they also made her a separate entrée: a grilled artichoke with broccoli and salad. She really enjoyed it, and I appreciated that they made an effort to accommodate her. \u003c/p>\n\u003cp>The portions were generous and a fair value. The atmosphere was friendly and laid-back, and we had a blast hanging out with friends and eating good seafood. I would definitely recommend this restaurant to shellfish aficionados. I am thinking of coming back myself specifically for that lobster roll and fried clams. Yum!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Woodhouse Fish Co.:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant really wants to be perched at the end of pier, sitting over water. The F line is a poor substitute for bobbing crab boats, but it will drop you off right at the front door. The sounds of traffic don’t quite make up for squawking gulls, but inside a playlist of retro tunes distracts from outside noises. The wedge-shaped floor plan of the restaurant makes for some tight and tricky seating. The walls have intentional arrangements of fishing reels, lobster pots, an old harpoon, and black and white photos showing the life of the fisherman at work. On one wall, a movie screen was showing Gregory Peck chasing down the white whale in \u003cem>Moby Dick\u003c/em>, alternating with Charles Laughton and Clark Gable in \u003cem>Mutiny on the Bounty\u003c/em>.\u003c/p>\n\u003cp>The menu has an excellent sampling of crab shack fare. It is easy to navigate through the choices of starters, sandwiches, and main courses. A selection of side dishes, beverages, and a pair of desserts complete the menu. Beer choices are either local or contain a nautical theme, the wine list is small and value priced, by glass or bottle. Along with the printed menu, a daily fish special is presented on a chalkboard. This evening, it was Alaskan halibut, asparagus, and fingering potatoes. At less than $20, I thought the price was right, but when I asked the waitress if the halibut was wild caught, she could not tell me. I also wondered what the letters PEI stood for in the mussel selection. Again, the waitress did not have an answer. Turns out it means, “Prince Edward Island.”\u003c/p>\n\u003cp>We began our meal with a set of Washington State oysters. They came on ice with a dish of cocktail sauce laced with horseradish. The oysters were excellent; a small bite of sweet meat and salty brine. I could easily have eaten more, which makes the $1 Tuesday seem like a great time to revisit. My main course was the stuffed artichoke. The cooked artichoke was halved, glazed with a pesto, and grilled to create a crisp char. One half was stuffed with bay shrimp, the other with crabmeat. The crab was clearly fresh from a cracked leg or claw. The stuffings were chilled, as you might expect on a seafood salad. A dish of cocktail sauce for the fish and mayonnaise for the artichoke were included on the side. The artichoke halves sat on a mixed baby green salad with small plum tomatoes and cubed beets dressed with a balsamic vinaigrette. It was a satisfying meal, and included elements that I would like to incorporate into my own menus. \u003c/p>\n\u003cp>My wife’s choice was the crab cake entree (two for $10), which were served with the same mixed salad as my artichokes. The cakes were thick with finely shredded crab, combined with bits of celery, green onions, and parsley. A spicy kick was provided by Old Bay or Tabasco. Breaded and fried, they were crisp on the outside and delicate on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We enjoyed our window seat with a view of the busy Market Street scene. So what if it wasn’t sand and surf, our meal transported us, nonetheless. Our server was diligent about keeping our iced tea glasses full. I only wish she was more familiar with the menu. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4292/woodhouse-fish-co-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7958"
],
"label": "checkplease_9339"
},
"checkplease_4295": {
"type": "posts",
"id": "checkplease_4295",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4295",
"score": null,
"sort": [
1287704840000
]
},
"guestAuthors": [],
"slug": "panama-hotel-restaurant-reviews",
"title": "Panama Hotel & Restaurant: Reviews",
"publishDate": 1287704840,
"format": "aside",
"headTitle": "Panama Hotel & Restaurant: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Panama Hotel & Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4315\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Panama Hotel & Restaurant:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Panama Hotel has a delightful entry under an old spreading wisteria vine and twinkling fairy lights. You get the sense that the restaurant has some history in the neighborhood. There are three choices of seating locations: the main dining room, which feels cozy with photos, paintings, and thrift store antiques covering every wall and surface; the entry way covered patio, which feels like a garden setting if you don’t mind a little traffic; and a fenced-in garden patio that is more casual and available when the weather warms up.\u003c/p>\n\u003cp>We had a 7:15 reservation for three, including wife and me, and our daughter who would be arriving a little later. Upon entering the patio area we spied old friends, which led to an extended “catching up” conversation. Ten minutes later, as their starters arrived, we checked in and were seated with no problem, even though our party was not complete. In the meantime, I ordered a pint of rich tasting Panama Red Ale, produced in a Petaluma brewery. A check of the fellow diners revealed table groups that appeared to be regulars, as well as couples enjoying a night out.\u003c/p>\n\u003cp>When our daughter arrived, orders were taken. The waitress easily accommodated those that wanted a starter followed by an entrée, and those who wished to choose their meal entirely from the small plate starter list. This option, by the way, is a great way to go. There are many delicious choices, and the servings are ample. I wanted a wine suggestion to go with my entrée, and the waitress was quick to suggest one that ended up being the perfect complement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The appetizer I chose was the ahi tuna ceviche. The fish was combined with bits of avocado, tomato, red onion, chile, and cilantro. No one addition overwhelmed the flavor of the tuna, which was excellent. The item was plated in the shape of a cylinder, and it was topped with microgreens. A small glass filled with fresh tortilla chips came on the side to provide a salty crunch to the experience. I can think of nothing I would change about this yummy combination of flavors and textures. My dining companions agreed, and it was all I could to balance my desire to share my good fortune against keeping the lion’s share for myself.\u003c/p>\n\u003cp>For my entrée, I chose the vegetarian option of a stuffed plobano chile. I had long been a fan of chiles rellenos, but now avoid such fried food when I can. (Pass the french fries, please.) This large chile was fire-roasted to a soft texture, and came stuffed with a list of healthy sounding ingredients. The bulk of the stuffing was a tasty quinoa, to which mushrooms, pine nuts, and goat cheese were added. The quinoa provided some sweet, the cheese, a little sour, and the red chile sauce, fire. The suggested wine — a red Grenache from the Ojai region of Santa Barbara — worked well with this spicy complex combination of flavors.\u003c/p>\n\u003cp>For dessert, we decided to share a butterscotch crème brûlée. The rich pudding arrived in a demitasse paired with ginger cookies and a dollop of whipped crème. Again, a treat so good you want it all to yourself, especially after you find your daughter has a “thing” for butterscotch.\u003c/p>\n\u003cp>The overall experience is delightfully comfortable and it calls me back often. The restaurant also has a schedule of weekday live music offerings that provide another way to experience dining at The Panama Hotel.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Panama Hotel & Restaurant:\u003c/strong> Wednesday, April 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy experience of the Panama Hotel started on our drive to San Rafael. The traffic from San Francisco to the Panama Hotel at commute hour was a concern from the get-go. My mother and I left an hour before our 5:30 p.m. reservation, and our traffic concerns soon proved to be unfounded. The drive was pleasant, and as we drove closer to the restaurant, I realized I had been to this part of town before…which is odd since I rarely go anywhere. The Panama Hotel is located several blocks from one of the greatest places in the world: \u003ca href=\"http://www.wildcarebayarea.org/site/PageServer\">WildCare\u003c/a>! If you’ve ever picked up an injured wild animal from Golden Gate Park or the mean streets of San Francisco, you may know of where I speak. I immediately got a good feeling because I started relating my pending dining experience to one of the best non-profits ever.\u003c/p>\n\u003cp>In typical Lovoi fashion, we were there way before anyone else. There are three dining areas to the Panama Hotel Restaurant: the grand-looking inside, the funky atrium, and the serene outdoor area, which was closed, probably due to the cold weather. We had our choice of seats and picked the smaller, funky atrium, which gave us a chance to see the well-manicured grounds of the hotel, and the outside décor of a few rooms. The whole atmosphere was fantastic, and my mother was perfect company at this particular location.\u003c/p>\n\u003cp>The host was lovely and comfortably chatted with us about the cast-boot-thing on her leg. Her demeanor put me at ease, and I was happy to be there despite being one out of three diners…often awkward. We took a gander at the menu and decided on two appetizers (Mini Diver Scallop Tostada and Tuscan Toast Platter), in addition to our two entrees (Crispy Calamari Fritti Salad and Panama Burger with Hand Cut Fries). It was simply hard to pick. The menu has a large variety and something for most palates — everything sounded good. \u003c/p>\n\u003cp>The food was fresh, flavorful, and cooked perfectly. Since I’m a big fan of seafood, I can also be pretty fussy about seafood. The scallops were not bitter, not over-spiced, and the accompanying flavors on the tostada complemented them wonderfully. The calamari was tender, not over-breaded, warm, and of a very generous portion. The calamari sat on top of a spicy, sassy salad. It was one of those meals that when you’ve clearly had enough, you continue to stare at it and pick at it despite being at full stomach capacity. My mother ordered her burger medium-well with a lean toward the “well” side. It passed my mother’s stringent medium-well standard — whew! She kind of went on about it for a while, so I know it was good.\u003c/p>\n\u003cp>One thing I must mention in this review is the fact that the Panama Hotel is host to two things, which I did not participate in: an extensive wine list and live entertainment. I know myself well enough to know that going on a night without live entertainment is probably the better choice. Again, I can be fussy, and I wanted to have the best food experience possible. I also know myself well enough to know that despite the tempting white wine flight offered, I don’t process alcohol very well. Unfortunately, I am unable to comment on two aspects to the restaurant, which are obviously very popular!\u003c/p>\n\u003cp>Finally, the staff was very pleasant. They were attentive and there when you needed them with no weird hovering. Overall, it was a great place to go to dinner with my ma.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Panama Hotel & Restaurant:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPanama Hotel and Restaurant is tucked away in a quiet residential street in San Rafael. Apparently, the hotel part is very charming as well — a bed and breakfast type of place with theme-decorated rooms. The restaurant has live jazz on Tuesdays and Thursdays night. However, because of the travel time from the East Bay and our work schedules, my husband and I were only able to make it on a Saturday night, which sadly didn’t have live music. We had a very nice, romantic meal there, nevertheless. \u003c/p>\n\u003cp>We were coming from Berkeley, and it is about a half-hour drive without traffic. We didn’t have much problem finding the place, and because it is a residential neighborhood, there was no problem finding parking. The hotel building is a charming older grey structure covered with vines. It is not very large and very picturesque. It reminded me a bit of little hotels one can find in the European countryside. \u003c/p>\n\u003cp>The restaurant is prominently located on the first floor, and it doesn’t feel like you are inside a hotel lobby. I was a bit worried about that, but the restaurant is a stand-alone experience with a particular atmospheric charm. The medium-sized dining room has terracotta-plastered walls, which prominently feature black and white family photographs, history of the restaurant and the building, and a bunch of Latin American and Spanish knickknacks. The lighting is soft, and the room exudes warmth. It is an inviting, romantic atmosphere. The crowd was definitely a bit older, although there were a few young couples. There is a nice bar area and a generous outside dining area, which I imagine would be quite nice on warm summer nights. \u003c/p>\n\u003cp>The menu also features quite a bit of Latin American and Spanish influence, although not exclusively so. For appetizers we had Scallop Tostadas. The scallops were outstanding — perfectly seared and served on a crispy tostada with guacamole and sweet pickled tiny red tomato salsa. For the entrée, I had the filet of salmon with grilled Yukon potatoes, and roasted red and golden beets with lemon cream sauce and toasted almond slivers. The hostess told me that this is the dish they have featured for a couple of years and they do not take it off the menu due to popular demand. That definitely shows. It was outstanding. The salmon was encrusted with spices and perfectly made — it was flaky, soft, and delicious. All the flavors, while not wildly inventive, perfectly complemented the fish and each other. The potatoes were especially perfectly roasted. I am a bit dubious about lemon-based sauces, but here the flavors of lemon and cream were perfectly balanced. My husband really enjoyed his Baja seafood salad, which featured shrimp and scallops, but the salmon was the stand out. \u003c/p>\n\u003cp>We were stuffed, but we found room a slice of lemon tart with whipped cream and blueberries. Again, I am not a particularly huge lemon lover, but the tart was light and the crust was perfectly crisp. Next time I will try the bread pudding, which looked delicious. \u003c/p>\n\u003cp>For the wine service, we split a flight of California white wines. A flight of five wines was $20, and the pouring was generous. The hostess served the wines and she didn’t seem to be too well versed in them, but they had a handy description of each wine and we enjoyed trying various flavors of whites. They also have wine by the bottle and by glass. The service was fine — perfectly nice and accommodating.\u003c/p>\n\u003cp>We had a great time. The meal was great, the atmosphere was warm and inviting, and we had lots of fun with the wine flight. The food is not particularly inventive, but this is a “traditional” upscale restaurant menu elevated by its preparation and understanding of flavor combinations. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I don’t think we would make a trip from the East Bay specifically to dine there again, but this is not a reflection on the restaurant, as much as it is a testament to the great assortment of fantastic restaurants in the East Bay. However, if we were specifically looking for a nice restaurant in Marin, we would definitely go back. If you are from Marin or find yourself traveling that way, I would definitely strongly recommend this place. It is a nice, hidden gem of a place. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Eric:\u003c/strong> \"The overall experience is delightfully comfortable and it calls me back often.\" \r\n\u003cstrong>Gina:\u003c/strong> \"It was one of those meals that when you’ve clearly had enough, you continue to stare at it and pick at it despite being at full stomach capacity.\" \r\n\u003cstrong>Marina:\u003c/strong> \"The meal was great, the atmosphere was warm and inviting, and we had lots of fun with the wine flight.\"",
"status": "publish",
"parent": 0,
"modified": 1725596686,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 25,
"wordCount": 2087
},
"headData": {
"title": "Panama Hotel & Restaurant: Reviews | KQED",
"description": "Eric: "The overall experience is delightfully comfortable and it calls me back often." \r\nGina: "It was one of those meals that when you’ve clearly had enough, you continue to stare at it and pick at it despite being at full stomach capacity." \r\nMarina: "The meal was great, the atmosphere was warm and inviting, and we had lots of fun with the wine flight."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Panama Hotel & Restaurant: Reviews",
"datePublished": "2010-10-21T16:47:20-07:00",
"dateModified": "2024-09-05T21:24:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4295/panama-hotel-restaurant-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Panama Hotel & Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4315\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Panama Hotel & Restaurant:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Panama Hotel has a delightful entry under an old spreading wisteria vine and twinkling fairy lights. You get the sense that the restaurant has some history in the neighborhood. There are three choices of seating locations: the main dining room, which feels cozy with photos, paintings, and thrift store antiques covering every wall and surface; the entry way covered patio, which feels like a garden setting if you don’t mind a little traffic; and a fenced-in garden patio that is more casual and available when the weather warms up.\u003c/p>\n\u003cp>We had a 7:15 reservation for three, including wife and me, and our daughter who would be arriving a little later. Upon entering the patio area we spied old friends, which led to an extended “catching up” conversation. Ten minutes later, as their starters arrived, we checked in and were seated with no problem, even though our party was not complete. In the meantime, I ordered a pint of rich tasting Panama Red Ale, produced in a Petaluma brewery. A check of the fellow diners revealed table groups that appeared to be regulars, as well as couples enjoying a night out.\u003c/p>\n\u003cp>When our daughter arrived, orders were taken. The waitress easily accommodated those that wanted a starter followed by an entrée, and those who wished to choose their meal entirely from the small plate starter list. This option, by the way, is a great way to go. There are many delicious choices, and the servings are ample. I wanted a wine suggestion to go with my entrée, and the waitress was quick to suggest one that ended up being the perfect complement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The appetizer I chose was the ahi tuna ceviche. The fish was combined with bits of avocado, tomato, red onion, chile, and cilantro. No one addition overwhelmed the flavor of the tuna, which was excellent. The item was plated in the shape of a cylinder, and it was topped with microgreens. A small glass filled with fresh tortilla chips came on the side to provide a salty crunch to the experience. I can think of nothing I would change about this yummy combination of flavors and textures. My dining companions agreed, and it was all I could to balance my desire to share my good fortune against keeping the lion’s share for myself.\u003c/p>\n\u003cp>For my entrée, I chose the vegetarian option of a stuffed plobano chile. I had long been a fan of chiles rellenos, but now avoid such fried food when I can. (Pass the french fries, please.) This large chile was fire-roasted to a soft texture, and came stuffed with a list of healthy sounding ingredients. The bulk of the stuffing was a tasty quinoa, to which mushrooms, pine nuts, and goat cheese were added. The quinoa provided some sweet, the cheese, a little sour, and the red chile sauce, fire. The suggested wine — a red Grenache from the Ojai region of Santa Barbara — worked well with this spicy complex combination of flavors.\u003c/p>\n\u003cp>For dessert, we decided to share a butterscotch crème brûlée. The rich pudding arrived in a demitasse paired with ginger cookies and a dollop of whipped crème. Again, a treat so good you want it all to yourself, especially after you find your daughter has a “thing” for butterscotch.\u003c/p>\n\u003cp>The overall experience is delightfully comfortable and it calls me back often. The restaurant also has a schedule of weekday live music offerings that provide another way to experience dining at The Panama Hotel.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Panama Hotel & Restaurant:\u003c/strong> Wednesday, April 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy experience of the Panama Hotel started on our drive to San Rafael. The traffic from San Francisco to the Panama Hotel at commute hour was a concern from the get-go. My mother and I left an hour before our 5:30 p.m. reservation, and our traffic concerns soon proved to be unfounded. The drive was pleasant, and as we drove closer to the restaurant, I realized I had been to this part of town before…which is odd since I rarely go anywhere. The Panama Hotel is located several blocks from one of the greatest places in the world: \u003ca href=\"http://www.wildcarebayarea.org/site/PageServer\">WildCare\u003c/a>! If you’ve ever picked up an injured wild animal from Golden Gate Park or the mean streets of San Francisco, you may know of where I speak. I immediately got a good feeling because I started relating my pending dining experience to one of the best non-profits ever.\u003c/p>\n\u003cp>In typical Lovoi fashion, we were there way before anyone else. There are three dining areas to the Panama Hotel Restaurant: the grand-looking inside, the funky atrium, and the serene outdoor area, which was closed, probably due to the cold weather. We had our choice of seats and picked the smaller, funky atrium, which gave us a chance to see the well-manicured grounds of the hotel, and the outside décor of a few rooms. The whole atmosphere was fantastic, and my mother was perfect company at this particular location.\u003c/p>\n\u003cp>The host was lovely and comfortably chatted with us about the cast-boot-thing on her leg. Her demeanor put me at ease, and I was happy to be there despite being one out of three diners…often awkward. We took a gander at the menu and decided on two appetizers (Mini Diver Scallop Tostada and Tuscan Toast Platter), in addition to our two entrees (Crispy Calamari Fritti Salad and Panama Burger with Hand Cut Fries). It was simply hard to pick. The menu has a large variety and something for most palates — everything sounded good. \u003c/p>\n\u003cp>The food was fresh, flavorful, and cooked perfectly. Since I’m a big fan of seafood, I can also be pretty fussy about seafood. The scallops were not bitter, not over-spiced, and the accompanying flavors on the tostada complemented them wonderfully. The calamari was tender, not over-breaded, warm, and of a very generous portion. The calamari sat on top of a spicy, sassy salad. It was one of those meals that when you’ve clearly had enough, you continue to stare at it and pick at it despite being at full stomach capacity. My mother ordered her burger medium-well with a lean toward the “well” side. It passed my mother’s stringent medium-well standard — whew! She kind of went on about it for a while, so I know it was good.\u003c/p>\n\u003cp>One thing I must mention in this review is the fact that the Panama Hotel is host to two things, which I did not participate in: an extensive wine list and live entertainment. I know myself well enough to know that going on a night without live entertainment is probably the better choice. Again, I can be fussy, and I wanted to have the best food experience possible. I also know myself well enough to know that despite the tempting white wine flight offered, I don’t process alcohol very well. Unfortunately, I am unable to comment on two aspects to the restaurant, which are obviously very popular!\u003c/p>\n\u003cp>Finally, the staff was very pleasant. They were attentive and there when you needed them with no weird hovering. Overall, it was a great place to go to dinner with my ma.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Panama Hotel & Restaurant:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPanama Hotel and Restaurant is tucked away in a quiet residential street in San Rafael. Apparently, the hotel part is very charming as well — a bed and breakfast type of place with theme-decorated rooms. The restaurant has live jazz on Tuesdays and Thursdays night. However, because of the travel time from the East Bay and our work schedules, my husband and I were only able to make it on a Saturday night, which sadly didn’t have live music. We had a very nice, romantic meal there, nevertheless. \u003c/p>\n\u003cp>We were coming from Berkeley, and it is about a half-hour drive without traffic. We didn’t have much problem finding the place, and because it is a residential neighborhood, there was no problem finding parking. The hotel building is a charming older grey structure covered with vines. It is not very large and very picturesque. It reminded me a bit of little hotels one can find in the European countryside. \u003c/p>\n\u003cp>The restaurant is prominently located on the first floor, and it doesn’t feel like you are inside a hotel lobby. I was a bit worried about that, but the restaurant is a stand-alone experience with a particular atmospheric charm. The medium-sized dining room has terracotta-plastered walls, which prominently feature black and white family photographs, history of the restaurant and the building, and a bunch of Latin American and Spanish knickknacks. The lighting is soft, and the room exudes warmth. It is an inviting, romantic atmosphere. The crowd was definitely a bit older, although there were a few young couples. There is a nice bar area and a generous outside dining area, which I imagine would be quite nice on warm summer nights. \u003c/p>\n\u003cp>The menu also features quite a bit of Latin American and Spanish influence, although not exclusively so. For appetizers we had Scallop Tostadas. The scallops were outstanding — perfectly seared and served on a crispy tostada with guacamole and sweet pickled tiny red tomato salsa. For the entrée, I had the filet of salmon with grilled Yukon potatoes, and roasted red and golden beets with lemon cream sauce and toasted almond slivers. The hostess told me that this is the dish they have featured for a couple of years and they do not take it off the menu due to popular demand. That definitely shows. It was outstanding. The salmon was encrusted with spices and perfectly made — it was flaky, soft, and delicious. All the flavors, while not wildly inventive, perfectly complemented the fish and each other. The potatoes were especially perfectly roasted. I am a bit dubious about lemon-based sauces, but here the flavors of lemon and cream were perfectly balanced. My husband really enjoyed his Baja seafood salad, which featured shrimp and scallops, but the salmon was the stand out. \u003c/p>\n\u003cp>We were stuffed, but we found room a slice of lemon tart with whipped cream and blueberries. Again, I am not a particularly huge lemon lover, but the tart was light and the crust was perfectly crisp. Next time I will try the bread pudding, which looked delicious. \u003c/p>\n\u003cp>For the wine service, we split a flight of California white wines. A flight of five wines was $20, and the pouring was generous. The hostess served the wines and she didn’t seem to be too well versed in them, but they had a handy description of each wine and we enjoyed trying various flavors of whites. They also have wine by the bottle and by glass. The service was fine — perfectly nice and accommodating.\u003c/p>\n\u003cp>We had a great time. The meal was great, the atmosphere was warm and inviting, and we had lots of fun with the wine flight. The food is not particularly inventive, but this is a “traditional” upscale restaurant menu elevated by its preparation and understanding of flavor combinations. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don’t think we would make a trip from the East Bay specifically to dine there again, but this is not a reflection on the restaurant, as much as it is a testament to the great assortment of fantastic restaurants in the East Bay. However, if we were specifically looking for a nice restaurant in Marin, we would definitely go back. If you are from Marin or find yourself traveling that way, I would definitely strongly recommend this place. It is a nice, hidden gem of a place. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4295/panama-hotel-restaurant-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3472",
"checkplease_10"
],
"tags": [
"checkplease_7960"
],
"label": "checkplease_9339"
},
"checkplease_4181": {
"type": "posts",
"id": "checkplease_4181",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4181",
"score": null,
"sort": [
1287067383000
]
},
"guestAuthors": [],
"slug": "el-metate-reviews",
"title": "El Metate: Reviews",
"publishDate": 1287067383,
"format": "aside",
"headTitle": "El Metate: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>El Metate: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4190\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4166\">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/cp508iPod.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/40/2010/10/rolando-mafnas.jpg\" alt=\"Rolando Mafnas\" title=\"Rolando Mafnas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rolando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wedding Coordinator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Metate\u003cbr>\n\u003cstrong>Reviewed El Metate:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived late on a Sunday evening for a quick, casual dinner. There was a line about five people deep but it moved quickly. The restaurant is a self-serve order counter with delivery of your food to your table. \u003c/p>\n\u003cp>The dining room has a very festive feel with featured local neighborhood art. The last part is especially appropriate because the entire ambience is friendly, warm, and neighborly. The food is prepared fresh daily with local produce. I’ve seen the staff shop for and deliver the ingredients daily. I once asked about this, and the owner replied that it kept their quality high and their costs under control. I should also mention that the owner works in the establishment daily and is very friendly and hospitable. Over the years I’ve learned he was born and raised on the very same block. It’s great to see a local resident realize his dream. \u003c/p>\n\u003cp>Many others have given this restaurant recognition: Zagat, Fodors, Michael Bauer, and probably every “best of the best” list available in the Bay Area. I am a Latin male, and the food is as good as my grandma’s and my mothers’, but — \u003cem>shhhh\u003c/em> — please don’t tell them! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On this particular evening, we ordered the special chicken mole. So many moles are prepared with the cheater’s method of using a base to start. But El Metate’s mole is prepared from scratch with toasted spices, pumpkin, and roasted peanuts and smashed with just the right amount of chocolate. The plate was garnished with guacamole, pico de gallo and Mexican crema. You choose pinto, black, or refried beans, and of course chips accompany any meal you order. \u003c/p>\n\u003cp>The Chicken Milanese Torta is definitely the best in the city. For $5.95, you get a pounded chicken breast panko-crusted and pan-fried on soft bread with fresh queso fresco, avocado, pickled jalapeno, sweet onion with tomato and lettuce, and a side of house-prepared chicken tortilla soup. The soup is prepared from scratch with fresh cut vegetables and slices of avocado and cilantro with freshly fried tortilla chips. Trust me when I say this is the best sandwich in Northern California, and the best bargain around!!! \u003c/p>\n\u003cp>The restaurant has an event space, and it’s a great festive environment if you’re looking to host an event with authentic food and atmosphere! Overall if you’re looking for amazing Mexican food with great quality, El Metate is the place to be!! You can also phone ahead and, from what I’ve seen, many people take advantage of this service. Enjoy! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/diane-amos.jpg\" alt=\"Diane Amos\" title=\"Diane Amos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Diane\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actress and Comedienne\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> CreoLa Bistro\u003cbr>\n\u003cstrong>Reviewed El Metate:\u003c/strong> Monday, April 19, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant, on Bryant, between 22nd and 23rd, sort of adjacent to the Mission district, is a great place to meet up with your friends; it has that kind of vibe. They feature outside tables, while the interior is comfy and beautifully decorated by a series of brightly colored discs, hanging from the ceiling. The tables are painted in complementary shades into the art.\u003c/p>\n\u003cp>You order at the register, and your food is brought to you. The air is filled with the scent of chips frying, a definite plus. We had guacamole and pico de gallo to start. While the guacamole had a nice flavor, it suffered from a thin, watery texture. We decided to go with burritos and ordered one steak and one chicken. The flavors were very good; the steak was firm and smoky, the chicken fresh and not heavily spiced. The black beans were both rich and delicious.\u003c/p>\n\u003cp>For those of us spoiled by huge, moist burritos in The City, the El Metate version is smaller, about half the size of ones found in numerous popular spots. Which is great for light eaters looking for taste and not heft, because El Metate burritos have taste but they are on the dry side, even with the sour cream and salsa. While there’s only one kind of salsa here, there is a shelf in the back of the dining room with many varieties of hot sauce.\u003c/p>\n\u003cp>What made the trip worth the effort were the horchata cupcakes. With their cinnamon-nutmeg taste, this creamy little spice cake was out of sight. I don’t know if I would pass up my familiar Mission haunts for El Metate, but I would go back for further menu exploration, because I totally loved the ambience. Street parking was fairly easy.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/alexis-lynch.jpg\" alt=\"Alexis Lynch\" title=\"Alexis Lynch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Benjarong Thai Cuisine\u003cbr>\n\u003cstrong>Reviewed El Metate:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen we first drove by the restaurant, we thought it looked fun and cute. We found a parking spot on the same block. The restaurant is divided into two rooms, one where you order/pay and where they make the food, and another room where you sit and eat. There are also outdoor tables. We went on a sunny day and enjoyed eating out on the sidewalk. The indoor dining area was spacious and well-decorated. It makes you feel like you are in a real sit-down restaurant, so you get the best of both worlds with walk-up ordering and getting your food quickly, but being able to enjoy your food in a sit-down restaurant atmosphere. \u003c/p>\n\u003cp>My friend and I each had a fish taco and then split a chicken burrito. This was plenty of food for both of us and came with some chips and a container of salsa on each plate. Our two fish tacos and burrito with the works added up to $11.50. They have a water jug and cups for customers free of charge. Usually restaurants only offer tiny water cups for customers drinking free water, but these were normal-sized cups, which I appreciated. \u003c/p>\n\u003cp>We ordered our food, grabbed a table outside, and within a few minutes someone carried our order out to us. I thought the salsa had just the right amount of kick. The piece of battered fish in the fish taco was large and tasted very good. Sometimes battered fish tacos can be oily. This fish was fresh and clean and didn’t have that unhealthy fried feeling. We got the works on the burrito (guacamole, sour cream and cheese), and it was also very good. Sometimes the chicken can be dry in burritos, but this chicken was moist. The burrito was the perfect size, not too thick so that stuff falls out while you’re trying to level it off with multiple bites. The chips were good, but a little on the thick and hard side for my liking. \u003c/p>\n\u003cp>After we finished, we decided to get one of their cookies, which I can only describe as a dulce de leche sandwich cookie. I’m sure it has a specific name, but there was no sign labeling them. It’s basically two shortbread cookies with a dulce de leche filling in between. It was delicious!! I wanted to buy more and bring them home with me, but I knew I would be in trouble if I did. Each cookie was $1.75. \u003c/p>\n\u003cp>Overall, I would definitely recommend this place! The food was great and incredibly well-priced. A total deal! We probably missed the lunch rush since we ate a little late, but when we went, it was easy to grab a table inside or outside without waiting for a spot to open, and our food came very quickly. And your meal must be finished off with one of their cookies! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We were both impressed with everything and agreed El Metate should get a very good recommendation. It wasn’t the best Mexican I have had, but it was very, very good. I just wish it was closer to my house!\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Rolando:\u003c/strong> \"The food is prepared fresh daily with local produce.\"\r\n\u003cstrong>Diane:\u003c/strong> \"What made the trip worth the effort were the horchata cupcakes. With their cinnamon-nutmeg taste, this creamy little spice cake was out of sight.\"\r\n\u003cstrong>Alexis:\u003c/strong> \"The piece of battered fish in the fish taco was large and tasted very good. ",
"status": "publish",
"parent": 0,
"modified": 1725596691,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 20,
"wordCount": 1382
},
"headData": {
"title": "El Metate: Reviews | KQED",
"description": "Rolando: "The food is prepared fresh daily with local produce."\r\nDiane: "What made the trip worth the effort were the horchata cupcakes. With their cinnamon-nutmeg taste, this creamy little spice cake was out of sight."\r\nAlexis: "The piece of battered fish in the fish taco was large and tasted very good. ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "El Metate: Reviews",
"datePublished": "2010-10-14T07:43:03-07:00",
"dateModified": "2024-09-05T21:24:51-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4181/el-metate-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>El Metate: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4190\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4166\">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/cp508iPod.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/40/2010/10/rolando-mafnas.jpg\" alt=\"Rolando Mafnas\" title=\"Rolando Mafnas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rolando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wedding Coordinator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Metate\u003cbr>\n\u003cstrong>Reviewed El Metate:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived late on a Sunday evening for a quick, casual dinner. There was a line about five people deep but it moved quickly. The restaurant is a self-serve order counter with delivery of your food to your table. \u003c/p>\n\u003cp>The dining room has a very festive feel with featured local neighborhood art. The last part is especially appropriate because the entire ambience is friendly, warm, and neighborly. The food is prepared fresh daily with local produce. I’ve seen the staff shop for and deliver the ingredients daily. I once asked about this, and the owner replied that it kept their quality high and their costs under control. I should also mention that the owner works in the establishment daily and is very friendly and hospitable. Over the years I’ve learned he was born and raised on the very same block. It’s great to see a local resident realize his dream. \u003c/p>\n\u003cp>Many others have given this restaurant recognition: Zagat, Fodors, Michael Bauer, and probably every “best of the best” list available in the Bay Area. I am a Latin male, and the food is as good as my grandma’s and my mothers’, but — \u003cem>shhhh\u003c/em> — please don’t tell them! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On this particular evening, we ordered the special chicken mole. So many moles are prepared with the cheater’s method of using a base to start. But El Metate’s mole is prepared from scratch with toasted spices, pumpkin, and roasted peanuts and smashed with just the right amount of chocolate. The plate was garnished with guacamole, pico de gallo and Mexican crema. You choose pinto, black, or refried beans, and of course chips accompany any meal you order. \u003c/p>\n\u003cp>The Chicken Milanese Torta is definitely the best in the city. For $5.95, you get a pounded chicken breast panko-crusted and pan-fried on soft bread with fresh queso fresco, avocado, pickled jalapeno, sweet onion with tomato and lettuce, and a side of house-prepared chicken tortilla soup. The soup is prepared from scratch with fresh cut vegetables and slices of avocado and cilantro with freshly fried tortilla chips. Trust me when I say this is the best sandwich in Northern California, and the best bargain around!!! \u003c/p>\n\u003cp>The restaurant has an event space, and it’s a great festive environment if you’re looking to host an event with authentic food and atmosphere! Overall if you’re looking for amazing Mexican food with great quality, El Metate is the place to be!! You can also phone ahead and, from what I’ve seen, many people take advantage of this service. Enjoy! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/diane-amos.jpg\" alt=\"Diane Amos\" title=\"Diane Amos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Diane\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actress and Comedienne\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> CreoLa Bistro\u003cbr>\n\u003cstrong>Reviewed El Metate:\u003c/strong> Monday, April 19, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant, on Bryant, between 22nd and 23rd, sort of adjacent to the Mission district, is a great place to meet up with your friends; it has that kind of vibe. They feature outside tables, while the interior is comfy and beautifully decorated by a series of brightly colored discs, hanging from the ceiling. The tables are painted in complementary shades into the art.\u003c/p>\n\u003cp>You order at the register, and your food is brought to you. The air is filled with the scent of chips frying, a definite plus. We had guacamole and pico de gallo to start. While the guacamole had a nice flavor, it suffered from a thin, watery texture. We decided to go with burritos and ordered one steak and one chicken. The flavors were very good; the steak was firm and smoky, the chicken fresh and not heavily spiced. The black beans were both rich and delicious.\u003c/p>\n\u003cp>For those of us spoiled by huge, moist burritos in The City, the El Metate version is smaller, about half the size of ones found in numerous popular spots. Which is great for light eaters looking for taste and not heft, because El Metate burritos have taste but they are on the dry side, even with the sour cream and salsa. While there’s only one kind of salsa here, there is a shelf in the back of the dining room with many varieties of hot sauce.\u003c/p>\n\u003cp>What made the trip worth the effort were the horchata cupcakes. With their cinnamon-nutmeg taste, this creamy little spice cake was out of sight. I don’t know if I would pass up my familiar Mission haunts for El Metate, but I would go back for further menu exploration, because I totally loved the ambience. Street parking was fairly easy.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/alexis-lynch.jpg\" alt=\"Alexis Lynch\" title=\"Alexis Lynch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Benjarong Thai Cuisine\u003cbr>\n\u003cstrong>Reviewed El Metate:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen we first drove by the restaurant, we thought it looked fun and cute. We found a parking spot on the same block. The restaurant is divided into two rooms, one where you order/pay and where they make the food, and another room where you sit and eat. There are also outdoor tables. We went on a sunny day and enjoyed eating out on the sidewalk. The indoor dining area was spacious and well-decorated. It makes you feel like you are in a real sit-down restaurant, so you get the best of both worlds with walk-up ordering and getting your food quickly, but being able to enjoy your food in a sit-down restaurant atmosphere. \u003c/p>\n\u003cp>My friend and I each had a fish taco and then split a chicken burrito. This was plenty of food for both of us and came with some chips and a container of salsa on each plate. Our two fish tacos and burrito with the works added up to $11.50. They have a water jug and cups for customers free of charge. Usually restaurants only offer tiny water cups for customers drinking free water, but these were normal-sized cups, which I appreciated. \u003c/p>\n\u003cp>We ordered our food, grabbed a table outside, and within a few minutes someone carried our order out to us. I thought the salsa had just the right amount of kick. The piece of battered fish in the fish taco was large and tasted very good. Sometimes battered fish tacos can be oily. This fish was fresh and clean and didn’t have that unhealthy fried feeling. We got the works on the burrito (guacamole, sour cream and cheese), and it was also very good. Sometimes the chicken can be dry in burritos, but this chicken was moist. The burrito was the perfect size, not too thick so that stuff falls out while you’re trying to level it off with multiple bites. The chips were good, but a little on the thick and hard side for my liking. \u003c/p>\n\u003cp>After we finished, we decided to get one of their cookies, which I can only describe as a dulce de leche sandwich cookie. I’m sure it has a specific name, but there was no sign labeling them. It’s basically two shortbread cookies with a dulce de leche filling in between. It was delicious!! I wanted to buy more and bring them home with me, but I knew I would be in trouble if I did. Each cookie was $1.75. \u003c/p>\n\u003cp>Overall, I would definitely recommend this place! The food was great and incredibly well-priced. A total deal! We probably missed the lunch rush since we ate a little late, but when we went, it was easy to grab a table inside or outside without waiting for a spot to open, and our food came very quickly. And your meal must be finished off with one of their cookies! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were both impressed with everything and agreed El Metate should get a very good recommendation. It wasn’t the best Mexican I have had, but it was very, very good. I just wish it was closer to my house!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4181/el-metate-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7953"
],
"label": "checkplease_9339"
},
"checkplease_4184": {
"type": "posts",
"id": "checkplease_4184",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4184",
"score": null,
"sort": [
1287067354000
]
},
"guestAuthors": [],
"slug": "creola-bistro-reviews",
"title": "CreoLa Bistro: Reviews",
"publishDate": 1287067354,
"format": "aside",
"headTitle": "CreoLa Bistro: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>CreoLa Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4195\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4166\">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/cp508iPod.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/40/2010/10/diane-amos.jpg\" alt=\"Diane Amos\" title=\"Diane Amos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Diane\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actress and Comedienne\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> CreoLa Bistro\u003cbr>\n\u003cstrong>Reviewed CreoLa Bistro:\u003c/strong> Thursday, April 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated on a sparsely inhabited stretch of El Camino in San Carlos, Creola is a real gem; a little bit of N’awlins on the Peninsula. The restaurant is quaint and visually pleasing, decorated with muted shades and images of New Orleans singers and musicians. The tables are close but not crowded, with a few that are perfect for romantic dining. The back wall of the room features tables with couch seating, and many pillows for reclining while eating an understated, luxurious meal. Which is fitting, for Creola is a moan-through-the-dinner kind of place.\u003c/p>\n\u003cp>It’s difficult to not order too many appetizers. Bourbon Street Shrimp is a fine starting point; flash fried and served with rice balls, complimented by an orange marmalade drizzle on the plate. A cup of jambalaya is very satisfying as is the red beans and rice, ordered plain or with the addition of grilled chicken or andouille sausage. All of these sides could be a whole meal — literally — as they can be expanded to dinner size. Salads are crisp and fresh; the Caesar with crawfish hushpuppies is outstanding.\u003c/p>\n\u003cp>Since we discovered this place several years ago, we’ve tried many dishes and some of our favorites are the Catfish Bella Chasse, dusted with seasoned cornmeal, pan fried, and served with garlic mashed potatoes and sautéed vegetables. The Sunday Chicken is an aptly named dish for it does evoke a Sunday family meal. It is an oven-roasted breast with a mound of cornbread and crawfish stuffing in natural jus that practically speaks the word “home.” The Blackened Filet Mignon is set in a red wine shallot sauce that produces tangy, smooth pan gravy you can sop until the last drop.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The desserts are top shelf, including the Cajun Velvet Pie with its peanut butter mousse filling, the Creole pecan pie, and the bread pudding, but we rarely stray from the fresh beignets, served on a large plate with raspberry mango drizzle, fresh fruit, and whipped cream. The coffee with chicory is strong and smooth. Creola also features a full bar menu, including wine pairings, and for non-drinkers, the vanilla lemonade is unique and refreshing.\u003c/p>\n\u003cp>Edwin Caba, owner and head chef, is warm and personable. He greets guests, makes rounds, and occasionally serves some of the dishes himself. The waitstaff is friendly, experienced, and seamless. There’s a lot of teamwork on display, and the meal moves at a steady, laidback pace. You get plenty of attention without any hovering.\u003c/p>\n\u003cp>The dishes are moderately priced (considering the quality, maybe they’re low!) and from Monday to Thursday, a prix fixe menu is an option worth considering if you go with a group of friends or with just another person that prefers sampling the depth of the menu. They are open for dinner every night, (Wednesday includes a lunch menu, as well) and features live music every Thursday. There is lot parking along with plentiful street spaces.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rolando-mafnas.jpg\" alt=\"Rolando Mafnas\" title=\"Rolando Mafnas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rolando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wedding Coordinator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Metate\u003cbr>\n\u003cstrong>Reviewed CreoLa Bistro:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was excited about this restaurant because I love Louisianan Creole cuisine. I was dreaming of étouffée, jambalaya, oysters, and gumbo, just to name a few dishes. But when I looked up the menu online, I noticed that the prices were not listed. Not liking surprises, I called and spoke with a gentleman who turned out to be the owner. He was awesome — extremely polite and helpful. I asked the average guest check, and he replied that it was around $40 for 3 courses. I also asked if they used opentable.com, and was happy to hear that they did. However, there were no reservations available, but he graciously offered to open up a timeslot.\u003c/p>\n\u003cp>After I sent the opentable.com invite to my party, one of my friends spotted an offer on the website for a 25% taxpayer special. I sent an e-mail to inquire about the conditions of the offer, and within minutes he had replied that he would be happy to offer the discount to our entire party! The experience of exploring this restaurant online and speaking with the owner was flawless and very gratifying. He made me feel that my party was important and welcome, and I was excited to try the food.\u003c/p>\n\u003cp>The restaurant was very crowded when we arrived, but we were on time and were greeted by the host who turned out to be the owner who had been so helpful, thus far. He was warm and gracious, and although it was busy, we were seated within minutes.\u003c/p>\n\u003cp>Our table appeared to be the most comfortable in the restaurant, being partial banquette with comfy, oversized throw pillows and crisp white linen. While the room was softly lit by candles, the décor was a bit underwhelming. It was a mishmash of artwork that lacked cohesion, such as artificial silk grape leaves and track lighting mounted on the lobby wall. The Mardi Gras theme elements looked as if they were purchased from an online party store.\u003c/p>\n\u003cp>Our server greeted us quickly and took drink orders: Hurricanes, Mint Juleps, and a yummy cocktail called the Pommerita. The cocktails were strong, classic, and much appreciated!\u003c/p>\n\u003cp>The menu offered Creole classics with some fusion. There were three entrees offering wasabi, panko butter crust, and soy glaze reduction, each with a different protein. The appetizer list also included ahi tuna and poke tacos with wasabi. I was slightly confused. The restaurant is advertised as a Louisianan Creole Cuisine — was “Creoleapanese” a new kind of cuisine I had not heard of? \u003c/p>\n\u003cp>We ordered our appetizers that included several orders of the crawfish hushpuppies, Shrimp Bourbon Street, a Caesar salad, and a house salad. The hushpuppies were moist, salty, sweet, and the rémoulade was spicy and well balanced. The Caesar salad had a nice anchovy laid over the top and smaller, plain hushpuppies without crawfish that were dry and lacked flavor. The house salad with blue cheese was a very nice choice – eye-catching, appealing and, most of all, tasty! The Shrimp Bourbon Street came with three oversized shrimp with a crisp batter and an orange marmalade horseradish sauce. They were delicious — fried, sweet, salty, and spicy. What more could anyone ask for?!!!\u003c/p>\n\u003cp>Our entrees arrived, and the Big Easy red fish was tasty and moist, but the potato was dry and flavorless and the portion was not consistent with the other entrees. The Taste of New Orleans was a duet of étouffée and batter-fried soft shell crab. The étouffée was tasty, but we didn’t understand why the crawfish 00 a delicate, sweet and petite item — had been minced into the étouffée. The soft shell crab was crispy, but overly battered and fried. The Shrimp Creola was very yummy, but one of our guests substituted the rice for mashed potatoes, which gave it a strange texture so I would suggest sticking with the rice as the chef intended. \u003c/p>\n\u003cp>The shrimp entrée was tasty, but the shrimp appetizer offered 3 shrimp for $10, while the entrée had only four for $22. An additional $12 for one extra shrimp with some crawfish stuffing, a sauce, and some veggies seemed a bit inflated.\u003c/p>\n\u003cp>The desserts were disappointing. The Combo Pie with a chocolate and peanut butter mousse was overly laden with cream and not much chocolate or peanut flavor. The pecan pie with a cheesecake layer sounded divine but ended up tasting like corn syrup with a hint of refrigerator. It was interesting to see a table full of bears leave their desserts almost untouched!\u003c/p>\n\u003cp>And while there were some slight timing issues with the service, it was friendly and attentive. Overall CreoLa Bistro was warm, hospitable and cozy, but it lacked innovation and imagination.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/alexis-lynch.jpg\" alt=\"Alexis Lynch\" title=\"Alexis Lynch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Benjarong Thai Cuisine\u003cbr>\n\u003cstrong>Reviewed CreoLa Bistro:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe had a reservation for 7:30pm but arrived twelve minutes late. We ended up being seated at 8:20pm. The hostess was apologetic and did serve us cocktails while we waited. There was a comfy couch in the waiting area where we camped out and sipped on drinks. Luckily no one was starving, but the wait was still way too long. The dining area is very small and cute. They cannot fit many diners, and therefore I strongly suggest reservations, even though they don’t seem to be good at honoring them. The décor is charming. There are shutters on the wall with paintings of the French Quarter to simulate windows looking out onto New Orleans streets. They serve fun drinks, such as Mint Juleps and Hurricanes. One guest I was with ordered a dirty martini, and it was very dirty apparently. They also serve Abita beer, which is apparently a popular beer in New Orleans. \u003c/p>\n\u003cp>When we were finally seated, our server came to take drink orders. One guest was looking at the menu, so after taking three of our orders he left without asking her or waiting for her drink order. Overall, the service was slow all night. The server did not take our entrée orders until after we had finished eating our appetizers, so there was a long wait between our appetizers and our entrees arriving. We started with crab cakes and crawfish hushpuppies to share. The crab cake was very good with interesting flavors. It was a small appetizer with only one crab cake. The hushpuppies arrived with six total and a sauce for dipping. They were not as good as the crab cake and a little on the dry side. \u003c/p>\n\u003cp>This is definitely the kind of restaurant where you can order right or wrong. My dish was delicious, and I would order it again. Large prawns were served over a shrimp and crawfish stuffing, and everything was balanced and moist. But two people who dined with us were not very excited about their dishes. Both guests who ordered fish (one was catfish and one was red fish) thought their orders were fine but would not order them again if they were to return. I tasted each, and they were good, but I don’t know that I would have wanted to eat an entire order of it. The other guest’s jambalaya was very good and a huge portion. \u003c/p>\n\u003cp>Overall the portions were varied. The jambalaya was more than enough food, mine was a good hearty portion, but both guests that ate fish entrees would have preferred more food. They ate the leftovers from the jambalaya and were happy. The food was very heavy, and no one felt like adding dessert on top, though the dessert menu did look yummy. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would not give Creola a bad review, but I wouldn’t tell anyone to rush out and try it. Since it is a New Orleans-style restaurant, you have to be in the mood for this specific kind of food. They did have a couple items on the menu for people who do not want that type of food, but those items just looked out of place and silly on the menu (for instance, tuna taretare). I think this place has a lot of potential, but the service and food were unpredictable. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Diane:\u003c/strong> \"Creola is a real gem; a little bit of N'awlins on the Peninsula.\"\r\n\u003cstrong>Rolando:\u003c/strong> \"Overall CreoLa Bistro was warm, hospitable and cozy, but it lacked innovation and imagination.\"\r\n\u003cstrong>Alexis:\u003c/strong> \"This is definitely the kind of restaurant where you can order right or wrong.\"",
"status": "publish",
"parent": 0,
"modified": 1725596696,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 26,
"wordCount": 1976
},
"headData": {
"title": "CreoLa Bistro: Reviews | KQED",
"description": "Diane: "Creola is a real gem; a little bit of N'awlins on the Peninsula."\r\nRolando: "Overall CreoLa Bistro was warm, hospitable and cozy, but it lacked innovation and imagination."\r\nAlexis: "This is definitely the kind of restaurant where you can order right or wrong."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "CreoLa Bistro: Reviews",
"datePublished": "2010-10-14T07:42:34-07:00",
"dateModified": "2024-09-05T21:24:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4184/creola-bistro-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>CreoLa Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4195\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4166\">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/cp508iPod.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/40/2010/10/diane-amos.jpg\" alt=\"Diane Amos\" title=\"Diane Amos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Diane\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actress and Comedienne\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> CreoLa Bistro\u003cbr>\n\u003cstrong>Reviewed CreoLa Bistro:\u003c/strong> Thursday, April 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated on a sparsely inhabited stretch of El Camino in San Carlos, Creola is a real gem; a little bit of N’awlins on the Peninsula. The restaurant is quaint and visually pleasing, decorated with muted shades and images of New Orleans singers and musicians. The tables are close but not crowded, with a few that are perfect for romantic dining. The back wall of the room features tables with couch seating, and many pillows for reclining while eating an understated, luxurious meal. Which is fitting, for Creola is a moan-through-the-dinner kind of place.\u003c/p>\n\u003cp>It’s difficult to not order too many appetizers. Bourbon Street Shrimp is a fine starting point; flash fried and served with rice balls, complimented by an orange marmalade drizzle on the plate. A cup of jambalaya is very satisfying as is the red beans and rice, ordered plain or with the addition of grilled chicken or andouille sausage. All of these sides could be a whole meal — literally — as they can be expanded to dinner size. Salads are crisp and fresh; the Caesar with crawfish hushpuppies is outstanding.\u003c/p>\n\u003cp>Since we discovered this place several years ago, we’ve tried many dishes and some of our favorites are the Catfish Bella Chasse, dusted with seasoned cornmeal, pan fried, and served with garlic mashed potatoes and sautéed vegetables. The Sunday Chicken is an aptly named dish for it does evoke a Sunday family meal. It is an oven-roasted breast with a mound of cornbread and crawfish stuffing in natural jus that practically speaks the word “home.” The Blackened Filet Mignon is set in a red wine shallot sauce that produces tangy, smooth pan gravy you can sop until the last drop.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The desserts are top shelf, including the Cajun Velvet Pie with its peanut butter mousse filling, the Creole pecan pie, and the bread pudding, but we rarely stray from the fresh beignets, served on a large plate with raspberry mango drizzle, fresh fruit, and whipped cream. The coffee with chicory is strong and smooth. Creola also features a full bar menu, including wine pairings, and for non-drinkers, the vanilla lemonade is unique and refreshing.\u003c/p>\n\u003cp>Edwin Caba, owner and head chef, is warm and personable. He greets guests, makes rounds, and occasionally serves some of the dishes himself. The waitstaff is friendly, experienced, and seamless. There’s a lot of teamwork on display, and the meal moves at a steady, laidback pace. You get plenty of attention without any hovering.\u003c/p>\n\u003cp>The dishes are moderately priced (considering the quality, maybe they’re low!) and from Monday to Thursday, a prix fixe menu is an option worth considering if you go with a group of friends or with just another person that prefers sampling the depth of the menu. They are open for dinner every night, (Wednesday includes a lunch menu, as well) and features live music every Thursday. There is lot parking along with plentiful street spaces.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rolando-mafnas.jpg\" alt=\"Rolando Mafnas\" title=\"Rolando Mafnas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rolando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wedding Coordinator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Metate\u003cbr>\n\u003cstrong>Reviewed CreoLa Bistro:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was excited about this restaurant because I love Louisianan Creole cuisine. I was dreaming of étouffée, jambalaya, oysters, and gumbo, just to name a few dishes. But when I looked up the menu online, I noticed that the prices were not listed. Not liking surprises, I called and spoke with a gentleman who turned out to be the owner. He was awesome — extremely polite and helpful. I asked the average guest check, and he replied that it was around $40 for 3 courses. I also asked if they used opentable.com, and was happy to hear that they did. However, there were no reservations available, but he graciously offered to open up a timeslot.\u003c/p>\n\u003cp>After I sent the opentable.com invite to my party, one of my friends spotted an offer on the website for a 25% taxpayer special. I sent an e-mail to inquire about the conditions of the offer, and within minutes he had replied that he would be happy to offer the discount to our entire party! The experience of exploring this restaurant online and speaking with the owner was flawless and very gratifying. He made me feel that my party was important and welcome, and I was excited to try the food.\u003c/p>\n\u003cp>The restaurant was very crowded when we arrived, but we were on time and were greeted by the host who turned out to be the owner who had been so helpful, thus far. He was warm and gracious, and although it was busy, we were seated within minutes.\u003c/p>\n\u003cp>Our table appeared to be the most comfortable in the restaurant, being partial banquette with comfy, oversized throw pillows and crisp white linen. While the room was softly lit by candles, the décor was a bit underwhelming. It was a mishmash of artwork that lacked cohesion, such as artificial silk grape leaves and track lighting mounted on the lobby wall. The Mardi Gras theme elements looked as if they were purchased from an online party store.\u003c/p>\n\u003cp>Our server greeted us quickly and took drink orders: Hurricanes, Mint Juleps, and a yummy cocktail called the Pommerita. The cocktails were strong, classic, and much appreciated!\u003c/p>\n\u003cp>The menu offered Creole classics with some fusion. There were three entrees offering wasabi, panko butter crust, and soy glaze reduction, each with a different protein. The appetizer list also included ahi tuna and poke tacos with wasabi. I was slightly confused. The restaurant is advertised as a Louisianan Creole Cuisine — was “Creoleapanese” a new kind of cuisine I had not heard of? \u003c/p>\n\u003cp>We ordered our appetizers that included several orders of the crawfish hushpuppies, Shrimp Bourbon Street, a Caesar salad, and a house salad. The hushpuppies were moist, salty, sweet, and the rémoulade was spicy and well balanced. The Caesar salad had a nice anchovy laid over the top and smaller, plain hushpuppies without crawfish that were dry and lacked flavor. The house salad with blue cheese was a very nice choice – eye-catching, appealing and, most of all, tasty! The Shrimp Bourbon Street came with three oversized shrimp with a crisp batter and an orange marmalade horseradish sauce. They were delicious — fried, sweet, salty, and spicy. What more could anyone ask for?!!!\u003c/p>\n\u003cp>Our entrees arrived, and the Big Easy red fish was tasty and moist, but the potato was dry and flavorless and the portion was not consistent with the other entrees. The Taste of New Orleans was a duet of étouffée and batter-fried soft shell crab. The étouffée was tasty, but we didn’t understand why the crawfish 00 a delicate, sweet and petite item — had been minced into the étouffée. The soft shell crab was crispy, but overly battered and fried. The Shrimp Creola was very yummy, but one of our guests substituted the rice for mashed potatoes, which gave it a strange texture so I would suggest sticking with the rice as the chef intended. \u003c/p>\n\u003cp>The shrimp entrée was tasty, but the shrimp appetizer offered 3 shrimp for $10, while the entrée had only four for $22. An additional $12 for one extra shrimp with some crawfish stuffing, a sauce, and some veggies seemed a bit inflated.\u003c/p>\n\u003cp>The desserts were disappointing. The Combo Pie with a chocolate and peanut butter mousse was overly laden with cream and not much chocolate or peanut flavor. The pecan pie with a cheesecake layer sounded divine but ended up tasting like corn syrup with a hint of refrigerator. It was interesting to see a table full of bears leave their desserts almost untouched!\u003c/p>\n\u003cp>And while there were some slight timing issues with the service, it was friendly and attentive. Overall CreoLa Bistro was warm, hospitable and cozy, but it lacked innovation and imagination.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/alexis-lynch.jpg\" alt=\"Alexis Lynch\" title=\"Alexis Lynch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Benjarong Thai Cuisine\u003cbr>\n\u003cstrong>Reviewed CreoLa Bistro:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe had a reservation for 7:30pm but arrived twelve minutes late. We ended up being seated at 8:20pm. The hostess was apologetic and did serve us cocktails while we waited. There was a comfy couch in the waiting area where we camped out and sipped on drinks. Luckily no one was starving, but the wait was still way too long. The dining area is very small and cute. They cannot fit many diners, and therefore I strongly suggest reservations, even though they don’t seem to be good at honoring them. The décor is charming. There are shutters on the wall with paintings of the French Quarter to simulate windows looking out onto New Orleans streets. They serve fun drinks, such as Mint Juleps and Hurricanes. One guest I was with ordered a dirty martini, and it was very dirty apparently. They also serve Abita beer, which is apparently a popular beer in New Orleans. \u003c/p>\n\u003cp>When we were finally seated, our server came to take drink orders. One guest was looking at the menu, so after taking three of our orders he left without asking her or waiting for her drink order. Overall, the service was slow all night. The server did not take our entrée orders until after we had finished eating our appetizers, so there was a long wait between our appetizers and our entrees arriving. We started with crab cakes and crawfish hushpuppies to share. The crab cake was very good with interesting flavors. It was a small appetizer with only one crab cake. The hushpuppies arrived with six total and a sauce for dipping. They were not as good as the crab cake and a little on the dry side. \u003c/p>\n\u003cp>This is definitely the kind of restaurant where you can order right or wrong. My dish was delicious, and I would order it again. Large prawns were served over a shrimp and crawfish stuffing, and everything was balanced and moist. But two people who dined with us were not very excited about their dishes. Both guests who ordered fish (one was catfish and one was red fish) thought their orders were fine but would not order them again if they were to return. I tasted each, and they were good, but I don’t know that I would have wanted to eat an entire order of it. The other guest’s jambalaya was very good and a huge portion. \u003c/p>\n\u003cp>Overall the portions were varied. The jambalaya was more than enough food, mine was a good hearty portion, but both guests that ate fish entrees would have preferred more food. They ate the leftovers from the jambalaya and were happy. The food was very heavy, and no one felt like adding dessert on top, though the dessert menu did look yummy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would not give Creola a bad review, but I wouldn’t tell anyone to rush out and try it. Since it is a New Orleans-style restaurant, you have to be in the mood for this specific kind of food. They did have a couple items on the menu for people who do not want that type of food, but those items just looked out of place and silly on the menu (for instance, tuna taretare). I think this place has a lot of potential, but the service and food were unpredictable. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4184/creola-bistro-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_91"
],
"tags": [
"checkplease_7951"
],
"label": "checkplease_9339"
},
"checkplease_4188": {
"type": "posts",
"id": "checkplease_4188",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4188",
"score": null,
"sort": [
1287067299000
]
},
"guestAuthors": [],
"slug": "benjarong-thai-cuisine-reviews",
"title": "Benjarong Thai Cuisine: Reviews",
"publishDate": 1287067299,
"format": "aside",
"headTitle": "Benjarong Thai Cuisine: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Benjarong Thai Cuisine: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4199\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4166\">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/cp508iPod.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/40/2010/10/alexis-lynch.jpg\" alt=\"Alexis Lynch\" title=\"Alexis Lynch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Benjarong Thai Cuisine\u003cbr>\n\u003cstrong>Reviewed Benjarong Thai Cuisine:\u003c/strong> Sunday, April 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBenjarong always provides a quiet, relaxing atmosphere for dinner. The restaurant is very clean and tastefully decorated with Southeastern Asian flare. For a Thai place in the city, this one has the nicest décor I have seen yet. There is calming music playing in the background. It almost feels like there should be a spa attached. \u003c/p>\n\u003cp>Upon arriving, there was no wait, and we were promptly seated at a table. When we first arrived, there were only two other tables taken, but over the course of our meal, four more couples came in for dinner. There were also people in and out picking up take-out orders. We placed our order, and my dining partner was quickly given his beer. And then we waited. My partner finished his beer. \u003c/p>\n\u003cp>Finally our appetizer arrived. And while we were frustrated with the wait, the fresh rolls were delicious! They arrived cut into pieces, just like a sushi roll. There was a small bowl of peanut sauce on the side. The mint in the roll makes this dish. The whole thing tastes fresh, clean, and light. Not too long after finishing our fresh roll, the pumpkin curry came out, and a few minutes after that, the Pad Thai arrived. Their pumpkin curry is hands-down my favorite Thai dish that I have found in the Bay Area. The chunks of pumpkin are so tender. The curry is a spicy red curry with coconut milk. There are also bell peppers and sweet basil in it. Even after all the chicken, peppers, and pumpkin is gone, I will just pour this sauce over rice and eat it because it’s so good! I enjoy their Pad Thai because it is not super heavy and greasy like some Pad Thais are. Theirs feels lighter and fresher, and still tastes great. This is great comfort food, but still feels like a lighter version. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The waitstaff is incredibly friendly. To me, the wait is worth it because the food is so good. But don’t come if you are starving and expect to be eating quickly. I suggest take-out if you’re not in the mood to linger over dinner in a restaurant. Their prices are standard Thai restaurant prices, and the portions are plentiful. \u003c/p>\n\u003cp>We left stuffed with no room for dessert. Dinner here is a deal. They also offer lunchtime combination specials. Getting a table with no wait is easy. Parking can be a little tricky because the restaurant is on Lombard in the Marina, but there is a parking structure a block away if you need it. I strongly recommend Benjarong because the food is delicious and the atmosphere is charming, but you must be a patient diner or just go the take-out route. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/diane-amos.jpg\" alt=\"Diane Amos\" title=\"Diane Amos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Diane\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actress and Comedienne\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> CreoLa Bistro\u003cbr>\n\u003cstrong>Reviewed Benjarong Thai Cuisine:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis Lombard Street restaurant is very pleasing to the eye, featuring a typical Buddhist motif. The presentation of every dish was superb; a beautiful visual experience.\u003c/p>\n\u003cp>The three of us started with a smattering of appetizers that showed inconsistency. The Thai somosas, filled with curry-potato mixture, were tasty while a Thai tempura — shrimp and vegetables — was a miss. The batter was a leaden, near corndog-type coating, rendering the veggies underneath indistinguishable.\u003c/p>\n\u003cp> A soft shell crab salad with green mango brought some redemption: it was crisp, lightly dressed, and loaded with cucumbers, tomatoes, and green onions. However, none of us could taste (let alone see), any green mango.\u003c/p>\n\u003cp>The grilled meats were really palate pleasing. The marinated New York steak was big, juicy, and tender, done right by a light vinegar flavor. The salad that accompanied it had a mustard-based dressing and got style points for being served in a large martini glass. The pork chop was on par with the steak, generous and moist.\u003c/p>\n\u003cp>The pendulum swung back, though, with what should be the defining dish for any Thai restaurant, namely, Pad Thai. It looked great, but tasted the way cigarette smoke smells: awful. In fact, it’s possible that was the source of the taste: too much liquid smoke.\u003c/p>\n\u003cp>The Benjarong experience was brought further down by problematic service. Our waitress, while pleasant, seemed averse to cleaning empty plates, taking only the empty dishes that were actually handed to her. Upon bringing our check, she never asked if we wanted coffee, tea or dessert. Still, after seeing three unappealing choices and after a so-so meal at very best, we decided to call it a night. San Francisco has so many good neighborhood Thai restaurants, it’s difficult to imagine facing the lack of parking on Lombard to venture out to Benjarong.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rolando-mafnas.jpg\" alt=\"Rolando Mafnas\" title=\"Rolando Mafnas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rolando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wedding Coordinator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Metate\u003cbr>\n\u003cstrong>Reviewed Benjarong Thai Cuisine:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at 5:30, and parking was a snap early on a Friday evening. The restaurant was adorned in traditional Thai furnishings with an urban touch. The clean lines and contrasting colors gave it a bistro feel. As we were the only customers, we were immediately greeted by two servers and seated at a great window seat. We perused the menu, which was filled with interesting pictures of the food presentation. My date decided to order the pineapple fried rice that was served in a hollowed-out pineapple complete with petite Asian parasols and roses made from hand-carved radishes. It looked like a parade float driving down Market Street during the gay pride parade! We were definitely in a restaurant that took its whimsical presentation seriously. I ordered a Singha beer and my date a shoju cosmo. As I was able to watch our server make the cosmo by carefully pouring the ingredients and giving the concoction some tender loving care.\u003c/p>\n\u003cp>We decided that we would have a lighter dinner, as we had theater tickets at 8 and didn’t want to be placed in a food coma. My date really wanted to order the crispy wontons as he reminisced about a Thai restaurant in Los Angeles that had the best crispy wontons in the world. He was so happy to see them on a Thai menu, so how could I deny him the pleasure? They arrived hot and crisp, in a basket filled with crunchy rice noodles replicating a nest with the wontons nestled within. The accompanying sauce was sweet and spicy, perfect for dipping pleasures.\u003c/p>\n\u003cp>The next course was a Thai beef salad with artichoke — a familiar Thai recipe, but I was curious to see it laid out on a bed of steamed artichoke. The flavor of grilled beef thinly sliced with cilantro, lime juice, and refreshing mint with rice powder was exactly what I had expected, but the artichoke layer gave the salad a hint of iodized flavor. The artichoke was slightly browned, and when properly prepared they should be bright green, but the lime juice and mint were so refreshing and colorful that I forgave this flaw. \u003c/p>\n\u003cp>Our Pad see-ew arrived as thick rice noodles with tender chicken and vegetables. This dish reminded me more of a chow fun with a black bean sauce rather than any noodle dish I had ever experienced in a Thai restaurant. It was good, but not what I was expecting. The ingredients of Thailand were visible, but the flavors of China were apparent. The dish was garnished with hand carved daikon radishes dyed pink and blue. \u003c/p>\n\u003cp>The sticky rice was delivered in a petite individual bamboo basket complete with a miniature carrot carved into a baby flower. I had never seen a bamboo basket of this shape or size and the rice inside was tasty and sticky enough to soak up the sauce from the noodles.\u003c/p>\n\u003cp>Service was attentive and friendly, but it was odd that it was now 7pm on a Friday night and we still had the restaurant to ourselves. Nor did I see any take out or delivery being executed. The wait for the processing of the credit card was a bit long.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall our meal was enjoyable, and the ambience was pleasant. I would possibly return if I were in the neighborhood and hungry. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Alexis\u003c/strong>: \"Their pumpkin curry is hands-down my favorite Thai dish that I have found in the Bay Area.\"\r\n\u003cstrong>Diane\u003c/strong>: \"San Francisco has so many good neighborhood Thai restaurants, it’s difficult to imagine facing the lack of parking on Lombard to venture out to Benjarong.\"\r\n\u003cstrong>Rolando\u003c/strong>: \"My date decided to order the pineapple fried rice that was served in a hollowed-out pineapple complete with petite Asian parasols and roses made from hand-carved radishes. It looked like a parade float driving down Market Street during the gay pride parade!\"",
"status": "publish",
"parent": 0,
"modified": 1725596699,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 1435
},
"headData": {
"title": "Benjarong Thai Cuisine: Reviews | KQED",
"description": "Alexis: "Their pumpkin curry is hands-down my favorite Thai dish that I have found in the Bay Area."\r\nDiane: "San Francisco has so many good neighborhood Thai restaurants, it’s difficult to imagine facing the lack of parking on Lombard to venture out to Benjarong."\r\nRolando: "My date decided to order the pineapple fried rice that was served in a hollowed-out pineapple complete with petite Asian parasols and roses made from hand-carved radishes. It looked like a parade float driving down Market Street during the gay pride parade!"",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Benjarong Thai Cuisine: Reviews",
"datePublished": "2010-10-14T07:41:39-07:00",
"dateModified": "2024-09-05T21:24:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4188/benjarong-thai-cuisine-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Benjarong Thai Cuisine: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4199\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4166\">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/cp508iPod.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/40/2010/10/alexis-lynch.jpg\" alt=\"Alexis Lynch\" title=\"Alexis Lynch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Benjarong Thai Cuisine\u003cbr>\n\u003cstrong>Reviewed Benjarong Thai Cuisine:\u003c/strong> Sunday, April 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBenjarong always provides a quiet, relaxing atmosphere for dinner. The restaurant is very clean and tastefully decorated with Southeastern Asian flare. For a Thai place in the city, this one has the nicest décor I have seen yet. There is calming music playing in the background. It almost feels like there should be a spa attached. \u003c/p>\n\u003cp>Upon arriving, there was no wait, and we were promptly seated at a table. When we first arrived, there were only two other tables taken, but over the course of our meal, four more couples came in for dinner. There were also people in and out picking up take-out orders. We placed our order, and my dining partner was quickly given his beer. And then we waited. My partner finished his beer. \u003c/p>\n\u003cp>Finally our appetizer arrived. And while we were frustrated with the wait, the fresh rolls were delicious! They arrived cut into pieces, just like a sushi roll. There was a small bowl of peanut sauce on the side. The mint in the roll makes this dish. The whole thing tastes fresh, clean, and light. Not too long after finishing our fresh roll, the pumpkin curry came out, and a few minutes after that, the Pad Thai arrived. Their pumpkin curry is hands-down my favorite Thai dish that I have found in the Bay Area. The chunks of pumpkin are so tender. The curry is a spicy red curry with coconut milk. There are also bell peppers and sweet basil in it. Even after all the chicken, peppers, and pumpkin is gone, I will just pour this sauce over rice and eat it because it’s so good! I enjoy their Pad Thai because it is not super heavy and greasy like some Pad Thais are. Theirs feels lighter and fresher, and still tastes great. This is great comfort food, but still feels like a lighter version. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The waitstaff is incredibly friendly. To me, the wait is worth it because the food is so good. But don’t come if you are starving and expect to be eating quickly. I suggest take-out if you’re not in the mood to linger over dinner in a restaurant. Their prices are standard Thai restaurant prices, and the portions are plentiful. \u003c/p>\n\u003cp>We left stuffed with no room for dessert. Dinner here is a deal. They also offer lunchtime combination specials. Getting a table with no wait is easy. Parking can be a little tricky because the restaurant is on Lombard in the Marina, but there is a parking structure a block away if you need it. I strongly recommend Benjarong because the food is delicious and the atmosphere is charming, but you must be a patient diner or just go the take-out route. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/diane-amos.jpg\" alt=\"Diane Amos\" title=\"Diane Amos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Diane\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actress and Comedienne\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> CreoLa Bistro\u003cbr>\n\u003cstrong>Reviewed Benjarong Thai Cuisine:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis Lombard Street restaurant is very pleasing to the eye, featuring a typical Buddhist motif. The presentation of every dish was superb; a beautiful visual experience.\u003c/p>\n\u003cp>The three of us started with a smattering of appetizers that showed inconsistency. The Thai somosas, filled with curry-potato mixture, were tasty while a Thai tempura — shrimp and vegetables — was a miss. The batter was a leaden, near corndog-type coating, rendering the veggies underneath indistinguishable.\u003c/p>\n\u003cp> A soft shell crab salad with green mango brought some redemption: it was crisp, lightly dressed, and loaded with cucumbers, tomatoes, and green onions. However, none of us could taste (let alone see), any green mango.\u003c/p>\n\u003cp>The grilled meats were really palate pleasing. The marinated New York steak was big, juicy, and tender, done right by a light vinegar flavor. The salad that accompanied it had a mustard-based dressing and got style points for being served in a large martini glass. The pork chop was on par with the steak, generous and moist.\u003c/p>\n\u003cp>The pendulum swung back, though, with what should be the defining dish for any Thai restaurant, namely, Pad Thai. It looked great, but tasted the way cigarette smoke smells: awful. In fact, it’s possible that was the source of the taste: too much liquid smoke.\u003c/p>\n\u003cp>The Benjarong experience was brought further down by problematic service. Our waitress, while pleasant, seemed averse to cleaning empty plates, taking only the empty dishes that were actually handed to her. Upon bringing our check, she never asked if we wanted coffee, tea or dessert. Still, after seeing three unappealing choices and after a so-so meal at very best, we decided to call it a night. San Francisco has so many good neighborhood Thai restaurants, it’s difficult to imagine facing the lack of parking on Lombard to venture out to Benjarong.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rolando-mafnas.jpg\" alt=\"Rolando Mafnas\" title=\"Rolando Mafnas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rolando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wedding Coordinator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Metate\u003cbr>\n\u003cstrong>Reviewed Benjarong Thai Cuisine:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at 5:30, and parking was a snap early on a Friday evening. The restaurant was adorned in traditional Thai furnishings with an urban touch. The clean lines and contrasting colors gave it a bistro feel. As we were the only customers, we were immediately greeted by two servers and seated at a great window seat. We perused the menu, which was filled with interesting pictures of the food presentation. My date decided to order the pineapple fried rice that was served in a hollowed-out pineapple complete with petite Asian parasols and roses made from hand-carved radishes. It looked like a parade float driving down Market Street during the gay pride parade! We were definitely in a restaurant that took its whimsical presentation seriously. I ordered a Singha beer and my date a shoju cosmo. As I was able to watch our server make the cosmo by carefully pouring the ingredients and giving the concoction some tender loving care.\u003c/p>\n\u003cp>We decided that we would have a lighter dinner, as we had theater tickets at 8 and didn’t want to be placed in a food coma. My date really wanted to order the crispy wontons as he reminisced about a Thai restaurant in Los Angeles that had the best crispy wontons in the world. He was so happy to see them on a Thai menu, so how could I deny him the pleasure? They arrived hot and crisp, in a basket filled with crunchy rice noodles replicating a nest with the wontons nestled within. The accompanying sauce was sweet and spicy, perfect for dipping pleasures.\u003c/p>\n\u003cp>The next course was a Thai beef salad with artichoke — a familiar Thai recipe, but I was curious to see it laid out on a bed of steamed artichoke. The flavor of grilled beef thinly sliced with cilantro, lime juice, and refreshing mint with rice powder was exactly what I had expected, but the artichoke layer gave the salad a hint of iodized flavor. The artichoke was slightly browned, and when properly prepared they should be bright green, but the lime juice and mint were so refreshing and colorful that I forgave this flaw. \u003c/p>\n\u003cp>Our Pad see-ew arrived as thick rice noodles with tender chicken and vegetables. This dish reminded me more of a chow fun with a black bean sauce rather than any noodle dish I had ever experienced in a Thai restaurant. It was good, but not what I was expecting. The ingredients of Thailand were visible, but the flavors of China were apparent. The dish was garnished with hand carved daikon radishes dyed pink and blue. \u003c/p>\n\u003cp>The sticky rice was delivered in a petite individual bamboo basket complete with a miniature carrot carved into a baby flower. I had never seen a bamboo basket of this shape or size and the rice inside was tasty and sticky enough to soak up the sauce from the noodles.\u003c/p>\n\u003cp>Service was attentive and friendly, but it was odd that it was now 7pm on a Friday night and we still had the restaurant to ourselves. Nor did I see any take out or delivery being executed. The wait for the processing of the credit card was a bit long.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall our meal was enjoyable, and the ambience was pleasant. I would possibly return if I were in the neighborhood and hungry. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4188/benjarong-thai-cuisine-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7952"
],
"label": "checkplease_9339"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?category=reviews": {
"isFetching": false,
"latestQuery": {
"from": 288,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 488,
"relation": "eq"
},
"items": [
"checkplease_4492",
"checkplease_4499",
"checkplease_4496",
"checkplease_4382",
"checkplease_4387",
"checkplease_4392",
"checkplease_4286",
"checkplease_4292",
"checkplease_4295",
"checkplease_4181",
"checkplease_4184",
"checkplease_4188"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"checkplease_category_reviews": {
"isLoading": true
},
"checkplease_10": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"link": "/checkplease/category/reviews"
},
"checkplease_9339": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"found": true
},
"relationships": {},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"link": "/checkplease/program/check-please"
},
"checkplease_3729": {
"type": "terms",
"id": "checkplease_3729",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3729",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 145,
"slug": "reviews-san-francisco",
"isLoading": false,
"link": "/checkplease/category/reviews-san-francisco"
},
"checkplease_7967": {
"type": "terms",
"id": "checkplease_7967",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7967",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pagolac",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pagolac Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 334,
"slug": "pagolac",
"isLoading": false,
"link": "/checkplease/tag/pagolac"
},
"checkplease_3472": {
"type": "terms",
"id": "checkplease_3472",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 148,
"slug": "north-bay",
"isLoading": false,
"link": "/checkplease/category/north-bay"
},
"checkplease_7968": {
"type": "terms",
"id": "checkplease_7968",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7968",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Della Santina's Trattoria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Della Santina's Trattoria Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 335,
"slug": "della-santinas-trattoria",
"isLoading": false,
"link": "/checkplease/tag/della-santinas-trattoria"
},
"checkplease_7969": {
"type": "terms",
"id": "checkplease_7969",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7969",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Zazie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Zazie Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 336,
"slug": "zazie",
"isLoading": false,
"link": "/checkplease/tag/zazie"
},
"checkplease_3730": {
"type": "terms",
"id": "checkplease_3730",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3730",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 146,
"slug": "east-bay-reviews",
"isLoading": false,
"link": "/checkplease/category/east-bay-reviews"
},
"checkplease_7963": {
"type": "terms",
"id": "checkplease_7963",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7963",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sichuan Fortune House",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sichuan Fortune House Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 330,
"slug": "sichuan-fortune-house",
"isLoading": false,
"link": "/checkplease/tag/sichuan-fortune-house"
},
"checkplease_7965": {
"type": "terms",
"id": "checkplease_7965",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7965",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Manor Coffee House",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Manor Coffee House Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 332,
"slug": "manor-coffee-house",
"isLoading": false,
"link": "/checkplease/tag/manor-coffee-house"
},
"checkplease_7964": {
"type": "terms",
"id": "checkplease_7964",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "L'Ardoise Bistro",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "L'Ardoise Bistro Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 331,
"slug": "lardoise-bistro",
"isLoading": false,
"link": "/checkplease/tag/lardoise-bistro"
},
"checkplease_7959": {
"type": "terms",
"id": "checkplease_7959",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7959",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Addis Ethiopian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Addis Ethiopian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 326,
"slug": "addis-ethiopian",
"isLoading": false,
"link": "/checkplease/tag/addis-ethiopian"
},
"checkplease_7958": {
"type": "terms",
"id": "checkplease_7958",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7958",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Woodhouse Fish Co.",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Woodhouse Fish Co. Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 325,
"slug": "woodhouse-fish-co",
"isLoading": false,
"link": "/checkplease/tag/woodhouse-fish-co"
},
"checkplease_7960": {
"type": "terms",
"id": "checkplease_7960",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7960",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Panama Hotel & Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Panama Hotel & Restaurant Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 327,
"slug": "panama-hotel-restaurant",
"isLoading": false,
"link": "/checkplease/tag/panama-hotel-restaurant"
},
"checkplease_7953": {
"type": "terms",
"id": "checkplease_7953",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7953",
"found": true
},
"relationships": {},
"featImg": null,
"name": "El Metate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "El Metate Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 320,
"slug": "el-metate",
"isLoading": false,
"link": "/checkplease/tag/el-metate"
},
"checkplease_91": {
"type": "terms",
"id": "checkplease_91",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 147,
"slug": "south-bay",
"isLoading": false,
"link": "/checkplease/category/south-bay"
},
"checkplease_7951": {
"type": "terms",
"id": "checkplease_7951",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7951",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CreoLa Bistro",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CreoLa Bistro Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 318,
"slug": "creola-bistro",
"isLoading": false,
"link": "/checkplease/tag/creola-bistro"
},
"checkplease_7952": {
"type": "terms",
"id": "checkplease_7952",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7952",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Benjarong Thai",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Benjarong Thai Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 319,
"slug": "benjarong-thai",
"isLoading": false,
"link": "/checkplease/tag/benjarong-thai"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
