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": 13.559912
},
"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": 26
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?category=reviews",
"seeMore": false,
"paginated": true,
"page": 26
}
},
{
"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_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"
},
"checkplease_4072": {
"type": "posts",
"id": "checkplease_4072",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4072",
"score": null,
"sort": [
1286475824000
]
},
"guestAuthors": [],
"slug": "la-ciccia-reviews",
"title": "La Ciccia: Reviews",
"publishDate": 1286475824,
"format": "aside",
"headTitle": "La Ciccia: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>La Ciccia: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4090\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed La Ciccia:\u003c/strong> Friday, April 23, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLa Ciccia really is my go-to place for Italian food in San Francisco. Here’s the rub: it’s not really what we would consider Italian food, either north or south. Sardinia is an island situated about 125 miles from mainland Italy and has a cuisine entirely its own, which shares very little with common Italian food.\u003c/p>\n\u003cp>The feeling of Sardinia comes through in every meal at La Ciccia. Sardinia is known not only for its great seafood, but also has vast farmland that raises boar, sheep, lamb, and goat. The sheep’s milk is used to make their trademark cheese, pecorino, which can be found on almost every dish at La Ciccia. They are also known for both their red and white wines such as Vermintino, Cannonau, and Carignano. On our latest visit, our favorite server, Aleeka, recommended a great Sardinian wine, Argiolas Perdera, which had a fruity nose with an earthly palate feel and a complex finish.\u003c/p>\n\u003cp>Chef Massimo Conti and his wife Lorella Degan transport you to Sardinia every time you walk in the door. Lorella is always there with a hug and a smile, and Massimo is in the kitchen cooking up amazing dishes. On our most recent visit, he had roasted a porchetta, then chilled and thinly sliced it for the salume of the day. Paired with olive oil and their fresh baked bread, it was an amazing, if simple, dish. Our table also chose to share the baby octopus stew and the pan-roasted calamari with basil oil. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The baby octopus stew is excellent and is one of the most unique dishes on the menu. It’s baby octopus stewed in a homemade tomato ragu, which makes the octopus fork tender and gives the tomato ragu a delicious earthy taste that screams out for sopping up with the house bread. The pan sautéed calamari is simply whole calamari, seasoned and sautéed with basil oil. The simple preparation highlights the freshness of the calamari and shows that it doesn’t have to be deep fried to be enjoyable. \u003c/p>\n\u003cp>The second course shared by the table were three pastas – the spaghetti with bottarga; spicy fregola with fresh Dungeness crab; and a special rigatoni with a goat and veal ragu. Bottarga, known as “poor man’s caviar,” is the roe of the grey mullet. Imported from Sardinia, this roe has a rich, creamy texture that pairs well with the spicy oil that it’s cooked in and has little actual fish taste. Instead, it gives the dish a richness that you can usually only find by using butter or cream. Fregola is a small pea-shaped pasta similar to couscous, and it’s prepared at La Ciccia with a light tomato sauce and Dungeness crab, giving it a fresh, light taste. Finally, the special rigatoni is another great example of the sauces that Massimo makes on a daily basis. Rich with veal, goat, and a deep tomato flavor, it’s really unlike any average tomato sauce.\u003c/p>\n\u003cp>For entrees, we split the pan-seared ahi tuna topped with a Sardinian olive sugo, the lamb tenderloin with cooked grape must, and the pizza bianca. The ahi, just barely seared on the outside, pairs wonderfully with the olive sugo. The saltiness of the olives comes through just enough to offset the meatiness of the tuna. Served over cabbage, it’s another dish that appears simple, yet has an incredibly complex flavor. The lamb tenderloin is cooked perfectly and topped with a slightly sweet sauce that finishes savory and balances out the slight gaminess of the lamb. Finally, the pizza bianca is a classic take on a more Italian dish with sopresaeta, radicchio, pecorino, and ricotta cheese baked on a thin crust.\u003c/p>\n\u003cp>La Ciccia continues to be one of my favorite restaurants in the city. Lorella and Massimo make it hard to not love the restaurant, and the service is always phenomenal. If you happen to be in the area, I highly recommend that you check it out, but make sure to make reservations — it’s generally impossible to find a seat without one.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed La Ciccia:\u003c/strong> Friday, April 23, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n The second my fiancé and I entered La Ciccia, we were enveloped by the incredible smell of fresh pasta, warm tomatoes, and savory spices. An impressive number of tables were packed into the small restaurant, and every one was full. As we waited to be seated, I was tempted by each dish that passed us. The lively crowd drowned out any music that was playing, but the chain curtains hanging from the kitchen doorways made their own sort of music as the waiters passed through them. Not long after we arrived, our table was ready.\u003c/p>\n\u003cp>Our waiter told us the specials and left us to look over the menu. My fiancé quickly decided that everything looked delicious and left the decision-making up to me. Everything did look delicious, and I was still having a hard time deciding on what to order when our waiter came back. It seems that whenever we have a male waiter from Italy, they only address my fiancé even though I am clearly the person who is ordering. If we hadn’t encountered this before, I probably would have been more annoyed than amused when our waiter directed his attention to my fiancé as he made recommendations and answered my questions. \u003c/p>\n\u003cp>I finally decided on the baked calamari appetizer, Tonnu in Padella Cun Olia Sarda (ahi tuna), and a rigatoni with lamb ragu special. I was completely overwhelmed by the massive wine list, so I asked our waiter to bring me a glass of red that would go with our order. We munched on fresh, dense white bread and continued to shamelessly stare at other diners’ food. Our calamari appetizer didn’t take long to arrive. Five or six whole squids were lined up on the plate. Baby organic greens complemented the tender calamari, and the whole plate was covered in a spicy olive oil sauce. We savored every bite, and I was glad that I had branched out from my recent sardine obsession. (Although, the plump sardines at the table next to us did look tasty). \u003c/p>\n\u003cp>Even thought the restaurant was full, we enjoyed a leisurely pace to our meal. I sipped my wine and made a mental note to ask what it was. It paired perfectly with our meal, but I ultimately left without finding out its name. Our main dishes arrived. The perfectly seared tuna rested on a bed of cabbage with tiny grapes and capers. The strip of olive sugo topping the tuna was the perfect texture and wasn’t overly salty. While the tuna was delicious, the cabbage below it was exceptional. It had been cooked just to the point of being sweet but still maintained a savory edge to it. I found myself scooping the cabbage onto my plate by the spoonful. On the other side of the table, my fiancé could hardly get enough of the rigatoni special. The hearty ragu filled the perfectly al dente pasta. I was thankful for the homey warmth of the dish when a gust of wind came in with a couple of new diners. \u003c/p>\n\u003cp>For dessert, I couldn’t resist the trio of red grape, Meyer lemon, and blackberry sorbets. My fiancé chose to order an espresso and the ricotta and saffron cake with slivered almonds and honey. The sorbets were intensely flavored and the grape and blackberry were almost creamy in texture. The blackberry sorbet had the sweetness of super ripe blackberries and the Meyer lemon tasted like the summer lemons from the tree outside of my childhood house. My fiancé savored every last bite of his airy, rich cake. Overall the focus seemed to be on letting fresh ingredients shine without overworking them. The lighter fare from the Sardinian region of Italy was filling without being heavy.\u003c/p>\n\u003cp>I loved watching the owner interact with her regular patrons, and she treated us with the same warmth and consideration. While the food at La Ciccia is exceptional, it’s out of my daily budget. I will definitely visit again for a special occasion and look forward to more memorable meals at this inviting restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed La Ciccia:\u003c/strong> Sunday, April 25, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI think La Ciccia may be one of the best kept secrets in San Francisco dining. I had never been before but had heard great things and was very excited to give it a try. \u003c/p>\n\u003cp> Upon entering the restaurant, we were immediately greeted by the exceedingly charming hostess/co-owner of the restaurant, who seated us right away. The smell of garlic and spices were wafting through the air and there was a very comfortable, inviting vibe. Everything about the restaurant was appealing. Simple, tasteful decor with beautiful art on the walls and classic white tablecloths beckoned us to escape to Sardinia for the night.\u003c/p>\n\u003cp>We started our meal with breaded sardines sautéed in spicy olive oil and parsley. I tend to avoid oily fish (even though they are good for me) and was very pleasantly surprised at how lovely these were! The simple clean flavors of the garlic and EVOO beautifully complemented the fresh, slightly pungent sardines. The breading added another layer of texture to the fish. Excellent!\u003c/p>\n\u003cp>Next we moved on the pasta, linguine with pecorino and cured tuna heart. I must admit, I felt a little squeamish about the cured tuna heart, but was intrigued and had to at least try it. I am so glad I did! It was positively sublime. The linguine noodles were housemade and cooked to absolute perfection. The pecorino gave the dish a savory bite, and the cured tuna heart, which was grated on top, surprisingly tasted like a cross between anchovies and capers. We were so captivated by the tuna heart that our excellent waiter even brought it out to our table so we could see what it looked like before it went into the dish. \u003c/p>\n\u003cp>The shrimp with garlic and tomato sauce came out next. Again, simple clean flavors made this dish delicious. The tomato sauce was savory and tangy and had a lovely mild spice. The shrimp were fresh and cooked perfectly in a bath of garlic and oil. My husband had the lamb tenderloin with sapa, which is a syrup made from grape must, which neither of us had ever had before. The sauce was a little too sweet for Brian, but I loved it and thought it was a perfect complement to the seared lamb.\u003c/p>\n\u003cp>Finally, the desserts — plate of Sardinian goat and sheep’s milk cheeses, accompanied by orange blossom honey, mint infused honey, and sour blueberry jam, and a ricotta-saffron tart with toasted almonds and honey — were both delicious! The cheeses were unique and artfully paired with the different sweet sides. The tart was surprisingly light and fluffy with just a hint of saffron, vaguely resembling a cheesecake. Event though it was a generous portion, I felt like I could have eaten another one! \u003c/p>\n\u003cp>Throughout the night, our service was notably excellent. Our waiter was attentive and informative, and the chef came out to our table to ask how our meal was at the end of the evening. It’s very clear that La Ciccia cares deeply about their patrons and goes out of its way to make guests feel special. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In summary, La Ciccia is a charming establishment with lovely staff and excellent food that focuses on simple, clean flavors. A true San Francisco treasure!\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>David:\u003c/strong> \"The feeling of Sardinia comes through in every meal at La Ciccia.\"\r\n\u003cstrong>Amy:\u003c/strong> \"The linguine noodles were housemade and cooked to absolute perfection.\"\r\n\u003cstrong>Irene:\u003c/strong> \"Overall the focus seemed to be on letting fresh ingredients shine without overworking them.\"",
"status": "publish",
"parent": 0,
"modified": 1725596705,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 25,
"wordCount": 2040
},
"headData": {
"title": "La Ciccia: Reviews | KQED",
"description": "David: "The feeling of Sardinia comes through in every meal at La Ciccia."\r\nAmy: "The linguine noodles were housemade and cooked to absolute perfection."\r\nIrene: "Overall the focus seemed to be on letting fresh ingredients shine without overworking them."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "La Ciccia: Reviews",
"datePublished": "2010-10-07T11:23:44-07:00",
"dateModified": "2024-09-05T21:25:05-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4072/la-ciccia-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Ciccia: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4090\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed La Ciccia:\u003c/strong> Friday, April 23, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLa Ciccia really is my go-to place for Italian food in San Francisco. Here’s the rub: it’s not really what we would consider Italian food, either north or south. Sardinia is an island situated about 125 miles from mainland Italy and has a cuisine entirely its own, which shares very little with common Italian food.\u003c/p>\n\u003cp>The feeling of Sardinia comes through in every meal at La Ciccia. Sardinia is known not only for its great seafood, but also has vast farmland that raises boar, sheep, lamb, and goat. The sheep’s milk is used to make their trademark cheese, pecorino, which can be found on almost every dish at La Ciccia. They are also known for both their red and white wines such as Vermintino, Cannonau, and Carignano. On our latest visit, our favorite server, Aleeka, recommended a great Sardinian wine, Argiolas Perdera, which had a fruity nose with an earthly palate feel and a complex finish.\u003c/p>\n\u003cp>Chef Massimo Conti and his wife Lorella Degan transport you to Sardinia every time you walk in the door. Lorella is always there with a hug and a smile, and Massimo is in the kitchen cooking up amazing dishes. On our most recent visit, he had roasted a porchetta, then chilled and thinly sliced it for the salume of the day. Paired with olive oil and their fresh baked bread, it was an amazing, if simple, dish. Our table also chose to share the baby octopus stew and the pan-roasted calamari with basil oil. \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 baby octopus stew is excellent and is one of the most unique dishes on the menu. It’s baby octopus stewed in a homemade tomato ragu, which makes the octopus fork tender and gives the tomato ragu a delicious earthy taste that screams out for sopping up with the house bread. The pan sautéed calamari is simply whole calamari, seasoned and sautéed with basil oil. The simple preparation highlights the freshness of the calamari and shows that it doesn’t have to be deep fried to be enjoyable. \u003c/p>\n\u003cp>The second course shared by the table were three pastas – the spaghetti with bottarga; spicy fregola with fresh Dungeness crab; and a special rigatoni with a goat and veal ragu. Bottarga, known as “poor man’s caviar,” is the roe of the grey mullet. Imported from Sardinia, this roe has a rich, creamy texture that pairs well with the spicy oil that it’s cooked in and has little actual fish taste. Instead, it gives the dish a richness that you can usually only find by using butter or cream. Fregola is a small pea-shaped pasta similar to couscous, and it’s prepared at La Ciccia with a light tomato sauce and Dungeness crab, giving it a fresh, light taste. Finally, the special rigatoni is another great example of the sauces that Massimo makes on a daily basis. Rich with veal, goat, and a deep tomato flavor, it’s really unlike any average tomato sauce.\u003c/p>\n\u003cp>For entrees, we split the pan-seared ahi tuna topped with a Sardinian olive sugo, the lamb tenderloin with cooked grape must, and the pizza bianca. The ahi, just barely seared on the outside, pairs wonderfully with the olive sugo. The saltiness of the olives comes through just enough to offset the meatiness of the tuna. Served over cabbage, it’s another dish that appears simple, yet has an incredibly complex flavor. The lamb tenderloin is cooked perfectly and topped with a slightly sweet sauce that finishes savory and balances out the slight gaminess of the lamb. Finally, the pizza bianca is a classic take on a more Italian dish with sopresaeta, radicchio, pecorino, and ricotta cheese baked on a thin crust.\u003c/p>\n\u003cp>La Ciccia continues to be one of my favorite restaurants in the city. Lorella and Massimo make it hard to not love the restaurant, and the service is always phenomenal. If you happen to be in the area, I highly recommend that you check it out, but make sure to make reservations — it’s generally impossible to find a seat without one.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed La Ciccia:\u003c/strong> Friday, April 23, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n The second my fiancé and I entered La Ciccia, we were enveloped by the incredible smell of fresh pasta, warm tomatoes, and savory spices. An impressive number of tables were packed into the small restaurant, and every one was full. As we waited to be seated, I was tempted by each dish that passed us. The lively crowd drowned out any music that was playing, but the chain curtains hanging from the kitchen doorways made their own sort of music as the waiters passed through them. Not long after we arrived, our table was ready.\u003c/p>\n\u003cp>Our waiter told us the specials and left us to look over the menu. My fiancé quickly decided that everything looked delicious and left the decision-making up to me. Everything did look delicious, and I was still having a hard time deciding on what to order when our waiter came back. It seems that whenever we have a male waiter from Italy, they only address my fiancé even though I am clearly the person who is ordering. If we hadn’t encountered this before, I probably would have been more annoyed than amused when our waiter directed his attention to my fiancé as he made recommendations and answered my questions. \u003c/p>\n\u003cp>I finally decided on the baked calamari appetizer, Tonnu in Padella Cun Olia Sarda (ahi tuna), and a rigatoni with lamb ragu special. I was completely overwhelmed by the massive wine list, so I asked our waiter to bring me a glass of red that would go with our order. We munched on fresh, dense white bread and continued to shamelessly stare at other diners’ food. Our calamari appetizer didn’t take long to arrive. Five or six whole squids were lined up on the plate. Baby organic greens complemented the tender calamari, and the whole plate was covered in a spicy olive oil sauce. We savored every bite, and I was glad that I had branched out from my recent sardine obsession. (Although, the plump sardines at the table next to us did look tasty). \u003c/p>\n\u003cp>Even thought the restaurant was full, we enjoyed a leisurely pace to our meal. I sipped my wine and made a mental note to ask what it was. It paired perfectly with our meal, but I ultimately left without finding out its name. Our main dishes arrived. The perfectly seared tuna rested on a bed of cabbage with tiny grapes and capers. The strip of olive sugo topping the tuna was the perfect texture and wasn’t overly salty. While the tuna was delicious, the cabbage below it was exceptional. It had been cooked just to the point of being sweet but still maintained a savory edge to it. I found myself scooping the cabbage onto my plate by the spoonful. On the other side of the table, my fiancé could hardly get enough of the rigatoni special. The hearty ragu filled the perfectly al dente pasta. I was thankful for the homey warmth of the dish when a gust of wind came in with a couple of new diners. \u003c/p>\n\u003cp>For dessert, I couldn’t resist the trio of red grape, Meyer lemon, and blackberry sorbets. My fiancé chose to order an espresso and the ricotta and saffron cake with slivered almonds and honey. The sorbets were intensely flavored and the grape and blackberry were almost creamy in texture. The blackberry sorbet had the sweetness of super ripe blackberries and the Meyer lemon tasted like the summer lemons from the tree outside of my childhood house. My fiancé savored every last bite of his airy, rich cake. Overall the focus seemed to be on letting fresh ingredients shine without overworking them. The lighter fare from the Sardinian region of Italy was filling without being heavy.\u003c/p>\n\u003cp>I loved watching the owner interact with her regular patrons, and she treated us with the same warmth and consideration. While the food at La Ciccia is exceptional, it’s out of my daily budget. I will definitely visit again for a special occasion and look forward to more memorable meals at this inviting restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed La Ciccia:\u003c/strong> Sunday, April 25, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI think La Ciccia may be one of the best kept secrets in San Francisco dining. I had never been before but had heard great things and was very excited to give it a try. \u003c/p>\n\u003cp> Upon entering the restaurant, we were immediately greeted by the exceedingly charming hostess/co-owner of the restaurant, who seated us right away. The smell of garlic and spices were wafting through the air and there was a very comfortable, inviting vibe. Everything about the restaurant was appealing. Simple, tasteful decor with beautiful art on the walls and classic white tablecloths beckoned us to escape to Sardinia for the night.\u003c/p>\n\u003cp>We started our meal with breaded sardines sautéed in spicy olive oil and parsley. I tend to avoid oily fish (even though they are good for me) and was very pleasantly surprised at how lovely these were! The simple clean flavors of the garlic and EVOO beautifully complemented the fresh, slightly pungent sardines. The breading added another layer of texture to the fish. Excellent!\u003c/p>\n\u003cp>Next we moved on the pasta, linguine with pecorino and cured tuna heart. I must admit, I felt a little squeamish about the cured tuna heart, but was intrigued and had to at least try it. I am so glad I did! It was positively sublime. The linguine noodles were housemade and cooked to absolute perfection. The pecorino gave the dish a savory bite, and the cured tuna heart, which was grated on top, surprisingly tasted like a cross between anchovies and capers. We were so captivated by the tuna heart that our excellent waiter even brought it out to our table so we could see what it looked like before it went into the dish. \u003c/p>\n\u003cp>The shrimp with garlic and tomato sauce came out next. Again, simple clean flavors made this dish delicious. The tomato sauce was savory and tangy and had a lovely mild spice. The shrimp were fresh and cooked perfectly in a bath of garlic and oil. My husband had the lamb tenderloin with sapa, which is a syrup made from grape must, which neither of us had ever had before. The sauce was a little too sweet for Brian, but I loved it and thought it was a perfect complement to the seared lamb.\u003c/p>\n\u003cp>Finally, the desserts — plate of Sardinian goat and sheep’s milk cheeses, accompanied by orange blossom honey, mint infused honey, and sour blueberry jam, and a ricotta-saffron tart with toasted almonds and honey — were both delicious! The cheeses were unique and artfully paired with the different sweet sides. The tart was surprisingly light and fluffy with just a hint of saffron, vaguely resembling a cheesecake. Event though it was a generous portion, I felt like I could have eaten another one! \u003c/p>\n\u003cp>Throughout the night, our service was notably excellent. Our waiter was attentive and informative, and the chef came out to our table to ask how our meal was at the end of the evening. It’s very clear that La Ciccia cares deeply about their patrons and goes out of its way to make guests feel special. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In summary, La Ciccia is a charming establishment with lovely staff and excellent food that focuses on simple, clean flavors. A true San Francisco treasure!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4072/la-ciccia-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7943"
],
"label": "checkplease_9339"
},
"checkplease_4080": {
"type": "posts",
"id": "checkplease_4080",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4080",
"score": null,
"sort": [
1286475800000
]
},
"guestAuthors": [],
"slug": "sushi-groove-reviews",
"title": "Sushi Groove: Reviews",
"publishDate": 1286475800,
"format": "aside",
"headTitle": "Sushi Groove: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Sushi Groove: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4113\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed Sushi Groove:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy husband I and I took a leisurely stroll from our house to Sushi Grove on a beautiful Friday evening. The Sushi Grove neighborhood is charming, surround by tree-lined streets with cute shops and restaurants and the Hyde street cable car filled with excited tourists snapping photos while hanging on the rails slugging by. Bacchus wine bar is right next door, and Swensen’s Ice Cream is half a block away. It’s a terrific neighborhood. \u003c/p>\n\u003cp>When we arrived, we were seated immediately at our table. We always sit at the sushi bar, which is fun and exciting, since you are so close to the action, but this time we made a reservation and sat at a table. The space was a little tight. There was hip music playing, and the early dinner crowd was a mix of young hipsters and couples out for a date. \u003c/p>\n\u003cp>Our waitress, Michelle, provided excellent, friendly service the entire night and took our drink order immediately. Sushi Grove has a small but excellent wine list with great selections that pair very well with fish, but we opted to go for sake instead to keep with the authentic Japanese theme. I had the Kaori sake, and was very happy with the huge pour Michelle provided me. The Sake was slightly sweet and fruity and did a great job of getting me in the mood for the weekend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started our dinner with classic Japanese fare: miso soup and edamame, which are always excellent at Sushi Groove. They were both very tasty, as usual. \u003c/p>\n\u003cp>The next item was the baked mussel appetizer that came served in the mussel shell with a spicy sauce. Absolutely delicious! Savory, creamy, and with just the right amount of spice. Next came the Walu and Sake Usuzukuri: thinly sliced walu sashimi with a splash of ponzu, tobiko, and minced jalepeño. The presentation was gorgeous. The dish arrived at the table looking like an exotic tropical flower. The fish was so fresh it tasted like it had jumped straight out of the ocean onto the plate. Really special dish. \u003c/p>\n\u003cp>The Tai Me Up ( empura asparagus with fresh crab, torched red snapper, and spicy aioli) and Chili Spicy Tuna (spicy tuna, cucumber, and avocado with tuna on top) rolls were next. Both were beautifully prepared and loaded with incredibly fresh fish. The tempura asparagus combined with the crab was a uniquely delicious combo. Finally, my favorite, the Nigiri: Japanese eggplant, hamachi, toro, and sake. The fish portions were generous and extremely fresh. To DIE for. \u003c/p>\n\u003cp>Sushi Groove is an excellent neighborhood sushi spot with great food and great service in an adorable neighborhood. I will definitely go back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed Sushi Groove:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at Sushi Groove about fifteen minutes before our reservation and were seated promptly; the restaurant was crowded but not full. Parking in the neighborhood can be dicey, but there is a paid garage across the street from the restaurants. One of the first things that I noticed, once seated, was the volume of the music. It seemed to change from pleasant background to overly loud and annoying, regardless of the volume of conversation in the room. This weirdness with the music continued throughout the evening and made it so that we had to vacillate back and forth between yelling across the table and using a normal inside voice. \u003c/p>\n\u003cp>The service was helpful and attentive, and even though they seemed stressed, they were quick with drink refills and ensured that you had everything you needed. The courses were well spaced and paired well. We started off with the tuna tartare salad and the octopus salad, which is basically an octopus sunomono. The octopus was incredibly tender and flavorful, and the entire dish was enjoyable to eat. The tuna in the tartare was fresh and firm, and the quail egg added a great creaminess to the dish. That said, the salad with the tartare felt misplaced and didn’t really match the rest of the dish. \u003c/p>\n\u003cp>The sushi was delicious, and the cuts were generous and well done. A complaint that we shared was that the rice was mushy and not firm as you expect sushi rice to be, but the flavor was spot on. We ordered ama ebi, hotate, kampachi, sake toro, hamachi toro, and uni. Unfortunately, the restaurant was out of uni, and when we received the ama ebi it seemed as though they were not overly fresh. We asked the restaurant if they had the heads to fry (a common preparation when you order ama ebi), and they did not. The hotate was excellent — a huge piece of sweet, tender scallop. The sake toro is not to be missed — firm, rich, and delicious salmon belly topped with a mixture that tastes of bonito and sweet shallot.\u003c/p>\n\u003cp>The rolls were well prepared and creative. They definitely won’t pass for “traditional,” however for fusion-style sushi, they work very well. Using the very simple litmus test that I use to judge a sushi restaurant’s rolls — the venerable spicy tuna roll — Sushi Groove passed with flying colors. The excellent Firecracker Roll had spicy salmon, avocado, tobiko, and tempura flakes for an extra crunch. The Techno Roll, Sushi Groove’s answer to the Rainbow Roll, was good but lacked substance in the middle, causing it to fall apart while trying to eat it. The Sunkist Roll had shrimp tempura in the middle with salmon and lemon on top and a mild aioli that was set off well against the shrimp.\u003c/p>\n\u003cp>Dessert was the Green Tea Tiramisu, which, while it was a pretty good homage to the classic dish, didn’t taste of green tea at all. \u003c/p>\n\u003cp>I enjoyed the meal, and if I was in or near the neighborhood and was in the mood for less traditional sushi, Sushi Groove would be my first choice. The meal was very good, but I felt, given the amazing number of choices for great sushi in San Francisco, that my money could’ve been better spent elsewhere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed Sushi Groove:\u003c/strong> Tuesday, April 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n After walking a hilly forty minutes from BART to Sushi Groove, my friend, my fiancé, and I were hungry. Really hungry. Our table wasn’t quite ready for us, so we perused the menu while we waited outside. I was glad I hadn’t brought novice sushi diners with me when I saw how focused the selection was on fish and rolls. Soon, the cheery hostess seated us, and we were immediately drawn into the specials menu. \u003c/p>\n\u003cp>The walu and sake small plate caught my eye with its promise of sweet/sour (ponzu sauce), spicy (minced jalapeño), salty (tobiko/flying fish roe) and silky smooth (fresh butterfish and salmon). I ordered it and a bottle of hot Sake as soon as our waitress approached us. The hostess quickly brought out our sake. By the time our small plate arrived, we had been ready to order for a bit. Our waitress didn’t seem to notice that we were ready when she dropped off our starter, but we caught her attention before she walked away.\u003c/p>\n\u003cp>After ordering a couple of rolls, seaweed salad, and miso soup, the three of us pounced on the surprisingly small small-plate. The presentation was pleasing, but for $24, I expected a little more fish. A single sliver of jalapeno topped each alternating slice of butterfish and salmon. A small mound of daikon radish sat in the middle of a mini moat of ponzu sauce. Next to the average salmon, the butterfish really stood out. It practically melted in your mouth, and I enjoyed the tiny bit of heat from the jalapeno with the mild flavor of the fresh fish. Later in the evening, when we ordered a second round of rolls, we realized that the dish we got was not as described on the menu. I wondered how different the small plate would have been had it been delivered as advertised, with the jalapeño minced instead of slivered, and with tobiko (flying fish roe) instead of shredded radish. We felt a little cheated on the tobiko, but too much time had passed when we noticed the substitution. We were onto other dishes already so we didn’t say anything. \u003c/p>\n\u003cp>Mild miso soup arrived at the perfect temperature in unusually large bowls. The seaweed salad was also generously portioned. I appreciated the large bowl, however, the salad was almost soupy. We all thought it was a little strange having to fish the seaweed out of the dressing. The hostess checked in with us, and we ordered another bottle of sake. As soon as the rolls arrived, all thoughts of the seaweed salad evaporated. The Burning Man and Veggie Dragon rolls were impressive. I would go back just for the Veggie Dragon with its avocado, perfectly cooked eggplant, asparagus tempura, and sweet sauce. We all agreed it was one of the best veggie rolls any of us had ever tried. When we saw the Burning Man roll on the specials menu, we were intrigued by the idea of a sushi roll topped with Kobe beef. We were glad we hadn’t passed it up once we tasted the tender topping on the crisp shrimp tempura roll. \u003c/p>\n\u003cp>We wished we ordered more rolls in the beginning because our waitress was a little difficult to flag down. The impression we got was that she was in a bad mood and didn’t want to deal with the customers. Both the water/bus boy and the hostess spent far more time at our table serving us with a smile. Our second round of rolls took a long time to arrive, considering half of the restaurant had emptied out at that point. I could hear the mellow music over the lower volume of the crowd and finally took a moment to notice the warm colors on the simply decorated walls. The rolls that arrived were not in the same league as the previous two. The Kamikazi roll was nondescript, and my friend and I were so overwhelmed by the “fishy” flavor of the toro in the Toro and Asparagus roll we couldn’t eat it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was disappointed that our experience (from the service to the food) was so uneven, especially since the good was very, very good. I’m pretty sure I could navigate the specials menu for a fantastic meal at Sushi Groove (perhaps the Veggie Dragon and a special containing walu?), but I probably won’t go out of my way for it. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Amy:\u003c/strong> \"The fish portions were generous and extremely fresh. To DIE for.\"\r\n\u003cstrong>David:\u003c/strong>\"The rolls were well prepared and creative. They definitely won’t pass for 'traditional,' however for fusion-style sushi, they work very well.\"\r\n\u003cstrong>Irene:\u003c/strong>\"I would go back just for the Veggie Dragon with its avocado, perfectly cooked eggplant, asparagus tempura, and sweet sauce.\"",
"status": "publish",
"parent": 0,
"modified": 1725596709,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 23,
"wordCount": 1872
},
"headData": {
"title": "Sushi Groove: Reviews | KQED",
"description": "Amy: "The fish portions were generous and extremely fresh. To DIE for."\r\nDavid:"The rolls were well prepared and creative. They definitely won’t pass for 'traditional,' however for fusion-style sushi, they work very well."\r\nIrene:"I would go back just for the Veggie Dragon with its avocado, perfectly cooked eggplant, asparagus tempura, and sweet sauce."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sushi Groove: Reviews",
"datePublished": "2010-10-07T11:23:20-07:00",
"dateModified": "2024-09-05T21:25:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4080/sushi-groove-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sushi Groove: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4113\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed Sushi Groove:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy husband I and I took a leisurely stroll from our house to Sushi Grove on a beautiful Friday evening. The Sushi Grove neighborhood is charming, surround by tree-lined streets with cute shops and restaurants and the Hyde street cable car filled with excited tourists snapping photos while hanging on the rails slugging by. Bacchus wine bar is right next door, and Swensen’s Ice Cream is half a block away. It’s a terrific neighborhood. \u003c/p>\n\u003cp>When we arrived, we were seated immediately at our table. We always sit at the sushi bar, which is fun and exciting, since you are so close to the action, but this time we made a reservation and sat at a table. The space was a little tight. There was hip music playing, and the early dinner crowd was a mix of young hipsters and couples out for a date. \u003c/p>\n\u003cp>Our waitress, Michelle, provided excellent, friendly service the entire night and took our drink order immediately. Sushi Grove has a small but excellent wine list with great selections that pair very well with fish, but we opted to go for sake instead to keep with the authentic Japanese theme. I had the Kaori sake, and was very happy with the huge pour Michelle provided me. The Sake was slightly sweet and fruity and did a great job of getting me in the mood for the weekend.\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 our dinner with classic Japanese fare: miso soup and edamame, which are always excellent at Sushi Groove. They were both very tasty, as usual. \u003c/p>\n\u003cp>The next item was the baked mussel appetizer that came served in the mussel shell with a spicy sauce. Absolutely delicious! Savory, creamy, and with just the right amount of spice. Next came the Walu and Sake Usuzukuri: thinly sliced walu sashimi with a splash of ponzu, tobiko, and minced jalepeño. The presentation was gorgeous. The dish arrived at the table looking like an exotic tropical flower. The fish was so fresh it tasted like it had jumped straight out of the ocean onto the plate. Really special dish. \u003c/p>\n\u003cp>The Tai Me Up ( empura asparagus with fresh crab, torched red snapper, and spicy aioli) and Chili Spicy Tuna (spicy tuna, cucumber, and avocado with tuna on top) rolls were next. Both were beautifully prepared and loaded with incredibly fresh fish. The tempura asparagus combined with the crab was a uniquely delicious combo. Finally, my favorite, the Nigiri: Japanese eggplant, hamachi, toro, and sake. The fish portions were generous and extremely fresh. To DIE for. \u003c/p>\n\u003cp>Sushi Groove is an excellent neighborhood sushi spot with great food and great service in an adorable neighborhood. I will definitely go back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed Sushi Groove:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at Sushi Groove about fifteen minutes before our reservation and were seated promptly; the restaurant was crowded but not full. Parking in the neighborhood can be dicey, but there is a paid garage across the street from the restaurants. One of the first things that I noticed, once seated, was the volume of the music. It seemed to change from pleasant background to overly loud and annoying, regardless of the volume of conversation in the room. This weirdness with the music continued throughout the evening and made it so that we had to vacillate back and forth between yelling across the table and using a normal inside voice. \u003c/p>\n\u003cp>The service was helpful and attentive, and even though they seemed stressed, they were quick with drink refills and ensured that you had everything you needed. The courses were well spaced and paired well. We started off with the tuna tartare salad and the octopus salad, which is basically an octopus sunomono. The octopus was incredibly tender and flavorful, and the entire dish was enjoyable to eat. The tuna in the tartare was fresh and firm, and the quail egg added a great creaminess to the dish. That said, the salad with the tartare felt misplaced and didn’t really match the rest of the dish. \u003c/p>\n\u003cp>The sushi was delicious, and the cuts were generous and well done. A complaint that we shared was that the rice was mushy and not firm as you expect sushi rice to be, but the flavor was spot on. We ordered ama ebi, hotate, kampachi, sake toro, hamachi toro, and uni. Unfortunately, the restaurant was out of uni, and when we received the ama ebi it seemed as though they were not overly fresh. We asked the restaurant if they had the heads to fry (a common preparation when you order ama ebi), and they did not. The hotate was excellent — a huge piece of sweet, tender scallop. The sake toro is not to be missed — firm, rich, and delicious salmon belly topped with a mixture that tastes of bonito and sweet shallot.\u003c/p>\n\u003cp>The rolls were well prepared and creative. They definitely won’t pass for “traditional,” however for fusion-style sushi, they work very well. Using the very simple litmus test that I use to judge a sushi restaurant’s rolls — the venerable spicy tuna roll — Sushi Groove passed with flying colors. The excellent Firecracker Roll had spicy salmon, avocado, tobiko, and tempura flakes for an extra crunch. The Techno Roll, Sushi Groove’s answer to the Rainbow Roll, was good but lacked substance in the middle, causing it to fall apart while trying to eat it. The Sunkist Roll had shrimp tempura in the middle with salmon and lemon on top and a mild aioli that was set off well against the shrimp.\u003c/p>\n\u003cp>Dessert was the Green Tea Tiramisu, which, while it was a pretty good homage to the classic dish, didn’t taste of green tea at all. \u003c/p>\n\u003cp>I enjoyed the meal, and if I was in or near the neighborhood and was in the mood for less traditional sushi, Sushi Groove would be my first choice. The meal was very good, but I felt, given the amazing number of choices for great sushi in San Francisco, that my money could’ve been better spent elsewhere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed Sushi Groove:\u003c/strong> Tuesday, April 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n After walking a hilly forty minutes from BART to Sushi Groove, my friend, my fiancé, and I were hungry. Really hungry. Our table wasn’t quite ready for us, so we perused the menu while we waited outside. I was glad I hadn’t brought novice sushi diners with me when I saw how focused the selection was on fish and rolls. Soon, the cheery hostess seated us, and we were immediately drawn into the specials menu. \u003c/p>\n\u003cp>The walu and sake small plate caught my eye with its promise of sweet/sour (ponzu sauce), spicy (minced jalapeño), salty (tobiko/flying fish roe) and silky smooth (fresh butterfish and salmon). I ordered it and a bottle of hot Sake as soon as our waitress approached us. The hostess quickly brought out our sake. By the time our small plate arrived, we had been ready to order for a bit. Our waitress didn’t seem to notice that we were ready when she dropped off our starter, but we caught her attention before she walked away.\u003c/p>\n\u003cp>After ordering a couple of rolls, seaweed salad, and miso soup, the three of us pounced on the surprisingly small small-plate. The presentation was pleasing, but for $24, I expected a little more fish. A single sliver of jalapeno topped each alternating slice of butterfish and salmon. A small mound of daikon radish sat in the middle of a mini moat of ponzu sauce. Next to the average salmon, the butterfish really stood out. It practically melted in your mouth, and I enjoyed the tiny bit of heat from the jalapeno with the mild flavor of the fresh fish. Later in the evening, when we ordered a second round of rolls, we realized that the dish we got was not as described on the menu. I wondered how different the small plate would have been had it been delivered as advertised, with the jalapeño minced instead of slivered, and with tobiko (flying fish roe) instead of shredded radish. We felt a little cheated on the tobiko, but too much time had passed when we noticed the substitution. We were onto other dishes already so we didn’t say anything. \u003c/p>\n\u003cp>Mild miso soup arrived at the perfect temperature in unusually large bowls. The seaweed salad was also generously portioned. I appreciated the large bowl, however, the salad was almost soupy. We all thought it was a little strange having to fish the seaweed out of the dressing. The hostess checked in with us, and we ordered another bottle of sake. As soon as the rolls arrived, all thoughts of the seaweed salad evaporated. The Burning Man and Veggie Dragon rolls were impressive. I would go back just for the Veggie Dragon with its avocado, perfectly cooked eggplant, asparagus tempura, and sweet sauce. We all agreed it was one of the best veggie rolls any of us had ever tried. When we saw the Burning Man roll on the specials menu, we were intrigued by the idea of a sushi roll topped with Kobe beef. We were glad we hadn’t passed it up once we tasted the tender topping on the crisp shrimp tempura roll. \u003c/p>\n\u003cp>We wished we ordered more rolls in the beginning because our waitress was a little difficult to flag down. The impression we got was that she was in a bad mood and didn’t want to deal with the customers. Both the water/bus boy and the hostess spent far more time at our table serving us with a smile. Our second round of rolls took a long time to arrive, considering half of the restaurant had emptied out at that point. I could hear the mellow music over the lower volume of the crowd and finally took a moment to notice the warm colors on the simply decorated walls. The rolls that arrived were not in the same league as the previous two. The Kamikazi roll was nondescript, and my friend and I were so overwhelmed by the “fishy” flavor of the toro in the Toro and Asparagus roll we couldn’t eat 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>I was disappointed that our experience (from the service to the food) was so uneven, especially since the good was very, very good. I’m pretty sure I could navigate the specials menu for a fantastic meal at Sushi Groove (perhaps the Veggie Dragon and a special containing walu?), but I probably won’t go out of my way for it. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4080/sushi-groove-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7944"
],
"label": "checkplease_9339"
},
"checkplease_4084": {
"type": "posts",
"id": "checkplease_4084",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4084",
"score": null,
"sort": [
1286475773000
]
},
"guestAuthors": [],
"slug": "babalous-reviews",
"title": "Babalou's: Reviews",
"publishDate": 1286475773,
"format": "aside",
"headTitle": "Babalou’s: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Babalou’s Mediterranean Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4096\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Wednesday, April 4, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBabalou’s is the best place in Walnut Creek for consistently fresh, fast, inexpensive, and delicious Mediterranean food. I go there when I need food NOW and don’t want to worry about whether or not it will be good. My visit for \u003cem>Check, Please!\u003c/em> was no exception.\u003c/p>\n\u003cp>I was looking forward to trying a variety of dishes, so I picked up my sister and headed downtown. It was a weeknight, and we found a parking spot practically across the street. Upon entering Babalou’s I was distracted, as usual, by the bright and amusing murals on the walls. The dancing characters with scenic backgrounds remind me that I’m somewhere unique, despite the slight chain restaurant feel of the layout. My sister had not been inside Babalou’s before, but she somehow managed to stay focused on the menu displayed above the deli case/kitchen/counter. A bench runs along the opposite wall of this skinny space with small tables and chairs completing the seating. Since I’m familiar with the menu (I’ve tried practically everything at least once), I took a moment to look at the kids’ menu with its funny paintings of meals arranged as faces. I reminded myself to borrow a kid someday soon so I can see if they really do arrange the food in faces.\u003c/p>\n\u003cp>It didn’t take long for the man behind the counter to determine that my sister was a newbie, and he quickly started offering us samples of all the salads in the glass case. He informed us that all of the dishes on the top shelf were vegan and proceeded to give us spoonful after spoonful of salads to try. His “famous” hummus was light and creamy, the baba ghanouj had a rich smoky flavor, the tabbouleh had plenty of parsley, and the cucumber salad was smothered in nutty tahini sauce. I was pleased that the mujaddara salad was generously flecked with small pieces of fried onion. mujaddara, a homey dish of lentils, brown rice, cucumber, and tomato is even more satisfying when there is a high ratio of caramelized/fried onions to salad. The standout salad for the night was the fool salad. My sister and I were both drawn to the intense garlic and lemon in this marinated fava and garbanzo bean dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After eating our appetizer of samples, we settled on the Mediterranean Combo and a Chicken Shawerma combo. We skipped the wine, beer, and Hansen soda offerings, opting for pomegranate juice instead. It came to us in stemless wine glasses — looking the part with it’s deep red color — and tasted like an actual pomegranate instead of the watered down stuff I’ve had elsewhere. Minutes later our food came out. We were both glad that my fiancé was waiting at home for the leftovers, because there was no way we were going to be able to eat everything in front of us. \u003c/p>\n\u003cp>The Mediterranean Combo came with the hummus, baba ghanouj, tabbouleh, cucumber salad, two dolmas, two falafel balls, and pita bread on the side. I’m not a huge fan of the pita bread (I think it’s one of the few things they don’t make in house, and it just isn’t on the same level as everything else), but it makes a great pouch for make-your-own veggie sandwiches. I opened the pita and stuffed it with almost every item on the plate. The falafel had the perfect crunchy exterior I expect from good falafel, and the interior was moist and flavorful. Only the dolmas didn’t make it in the sandwich. There was another dolma on the shawerma plate, so we each got one and a half. There may be better dolmas out there, but I still have a thing for the ones at Bablou’s. I had a difficult time splitting the third dolma both physically and mentally. As I cut through the grape leaf wrapping, the rice filling went in many directions with possibly a teeny tiny bit more making it onto my side.\u003cbr>\nWe ordered the chicken shawerma wrapped in a flatbread called lavash (the other choice was over rice) with the mujaddara and fool salad as our sides. My sister could hardly stop herself from eating all the fool salad, and I had to partake in a little sibling rivalry to get much of it. At least I know what to get her for her birthday next year! \u003c/p>\n\u003cp>The shawerma itself was good, but the chicken was not as flavorful as I was expecting it to be. When I do order meat, I usually get the lamb shawerma. I love that it’s made with Niman Ranch lamb, and that the flavors are powerful enough to stand up to the tangy tahini sauce, thinly sliced raw onion, and roasted tomatoes in the wrap. I found myself wishing we had ordered the lamb instead of chicken. \u003c/p>\n\u003cp>We ended our meal with a square of baklava. The phyllo was flaky, and the nut layer was dense. I thought it was a bit on the dry side, but preferred it to the overly sticky sweet baklava I’m used to. We ended up bringing a large square takeout container full of shawerma, salads, and pita bread home to my fiancé. I decided not to mention that he missed out on the fool salad, dolmas, and baklava. \u003c/p>\n\u003cp>I recommend Babalou’s to anyone who craves savory, fresh food on a budget. Normally, when I’m picking up something on the run, my bill is $10 or less. But you can also enjoy a more substantial meal (with lots of leftovers) for around $15. The staff makes you feel like a valued customer of their family business, even when it’s your first time. With flavors as bright and cheery as the murals on the walls, the food is satisfying and makes you feel like you made a healthy choice.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy Babalou’s experience is a classic, “You can’t judge a book by its cover” story. I was working in the East Bay this particular day and thought it would be a great opportunity to head over to Walnut Creek to check out Babalou’s. After combating a considerable amount of Friday night traffic, I picked my husband up at the Walnut Creek BART station, and we headed over. \n\u003cp>We circled for at least twenty minutes looking for parking (I was pretty frazzled at this point) and decided to give up and paid for parking at a lot across the street. We walked in and were surprised to find the place completely empty — not a single soul sitting down on a busy, unseasonably warm Friday night. The décor was a little bizarre as well. The walls were covered with strange murals (including Spock from \u003cem>Star Trek\u003c/em> smoking a hookah and SpongeBob SquarePants on a dolphin, just to name a few) that looked like they had been painted by a second grade art class. The chairs and tables looked very hard and an uninviting. \u003c/p>\n\u003cp>The gentleman behind the counter was extremely friendly and upbeat and got us our food in very short order. We were a little dubious to dig in, but all the trepidation melted away with the first bite of falafel and hummus. The falafel was light and crispy and had hint of sesame seeds and spice, unlike so many I’ve had that should be used for paper weights. I don’t know what they put in their hummus, but it was divine! Fluffy, creamy, garlicky, delicious goodness — without a doubt, the best I’ve ever had. Then there was the baba ghanouj! My husband hates eggplant, but we were both fighting over scraping the bottom of the container with our fingers when it was gone. It had intense, rich flavor but still managed to be delicate. Amazing.\u003c/p>\n\u003cp>Brian had the chicken shawerma wrapped in lavash for his entrée; I was lucky to get a bite. Thinly-sliced, marinated chicken, tomatoes, parsley, seasoned onions, and tahini sauce, the flavor combination was savory, decadent, and extremely satisfying. I had the eggplant napoleon, which was eggplant marinated in olive oil and stuffed with garlic, cilantro, and couscous. It was a good thing that we weren’t going out after this dinner because my garlic breath could have put down an elephant after that dish, but the intense garlic flavor made it so delicious I wish I had gotten two of them. \u003c/p>\n\u003cp>Finally, for dessert, we split the baklava and the burma. Not sure if these were made in house, but they were both really good.\u003c/p>\n\u003cp>I was impressed and surprised by how good the food was at Babalou’s, and wish it was in my neighborhood! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Saturday, April 24, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon entering Babalou’s, you’re immediately greeted with a casual and festive atmosphere. The first thing that grabs your eye will probably be the crazy mural that wraps around the walls of the bright restaurant; you’ll see such crazy scenes as people playing cards and using falafel as currency, Captain Spock smoking a hookah, and a kitschy snake charmer with a sign reminding you to not feed the snake. It’s clear that this restaurant doesn’t want you to take it too seriously.\u003c/p>\n\u003cp>Walking up to the counter, you’re met with a comprehensive menu with all sorts of combinations — from lamb to vegetarian to a “Greek burger” consisting of a burger chopped in half to lavash with tahini and cucumber — you’ll find all sorts of Greek favorites here. I chose to order the Lamb Shawerma Combo, while my partner ordered the Kefta Kebab Combo. I chose my two sides: classic hummus and pita, and a salad that I hadn’t heard of before, bakdonsieh, which is tahini with cucumbers, fresh garlic, lemon, and parsley, all mixed together and left to marinate. \u003c/p>\n\u003cp>The lamb shawerma was incredibly good. It tasted of very complex spices, and the spicy sauce accompanying it was delicious. The lavash that it was wrapped in was perfectly toasted to give it a little crispiness while still having a great chewiness to it. Just as good was the bakdonsieh, which went delicious both on the included pita and also on the shawerma sandwich itself. It added a cool creaminess that offset the spicy sauce, and the vegetables added another textural dimension. The dolmas and hummus were merely average, but complimented the rest of the dish well. I also tasted a bit of baba ghanouj, which tasted of perfectly roasted eggplant and was very well seasoned. \u003c/p>\n\u003cp>Finishing up, I tried a piece of baklava, which rates with the best baklava that I’ve ever had. Speaking with a server, I found out that the owner makes it himself offsite and brings it to the store daily. It definitely tasted homemade and had just the right mixture of flakiness on the top and sweet and savory cake on the bottom.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If I happened to be in Walnut Creek again, I would definitely return to Babalou’s. It wouldn’t necessarily draw me out of the City for it, but it’s definitely one of the best lunch and late-night options to be found in the East Bay. It was a thoroughly enjoyable meal.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Irene:\u003c/strong> \"I recommend Babalou's to anyone who craves savory, fresh food on a budget.\"\r\n\u003cstrong>Amy:\u003c/strong>\"The falafel was light and crispy and had hint of sesame seeds and spice, unlike so many I’ve had that should be used for paper weights. \"\r\n\u003cstrong>David:\u003c/strong> \"The lamb shawerma was incredibly good. It tasted of very complex spices, and the spicy sauce accompanying it was delicious.\"",
"status": "publish",
"parent": 0,
"modified": 1725596712,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 2044
},
"headData": {
"title": "Babalou's: Reviews | KQED",
"description": "Irene: "I recommend Babalou's to anyone who craves savory, fresh food on a budget."\r\nAmy:"The falafel was light and crispy and had hint of sesame seeds and spice, unlike so many I’ve had that should be used for paper weights. "\r\nDavid: "The lamb shawerma was incredibly good. It tasted of very complex spices, and the spicy sauce accompanying it was delicious."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Babalou's: Reviews",
"datePublished": "2010-10-07T11:22:53-07:00",
"dateModified": "2024-09-05T21:25:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4084/babalous-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Babalou’s Mediterranean Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4096\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Wednesday, April 4, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBabalou’s is the best place in Walnut Creek for consistently fresh, fast, inexpensive, and delicious Mediterranean food. I go there when I need food NOW and don’t want to worry about whether or not it will be good. My visit for \u003cem>Check, Please!\u003c/em> was no exception.\u003c/p>\n\u003cp>I was looking forward to trying a variety of dishes, so I picked up my sister and headed downtown. It was a weeknight, and we found a parking spot practically across the street. Upon entering Babalou’s I was distracted, as usual, by the bright and amusing murals on the walls. The dancing characters with scenic backgrounds remind me that I’m somewhere unique, despite the slight chain restaurant feel of the layout. My sister had not been inside Babalou’s before, but she somehow managed to stay focused on the menu displayed above the deli case/kitchen/counter. A bench runs along the opposite wall of this skinny space with small tables and chairs completing the seating. Since I’m familiar with the menu (I’ve tried practically everything at least once), I took a moment to look at the kids’ menu with its funny paintings of meals arranged as faces. I reminded myself to borrow a kid someday soon so I can see if they really do arrange the food in faces.\u003c/p>\n\u003cp>It didn’t take long for the man behind the counter to determine that my sister was a newbie, and he quickly started offering us samples of all the salads in the glass case. He informed us that all of the dishes on the top shelf were vegan and proceeded to give us spoonful after spoonful of salads to try. His “famous” hummus was light and creamy, the baba ghanouj had a rich smoky flavor, the tabbouleh had plenty of parsley, and the cucumber salad was smothered in nutty tahini sauce. I was pleased that the mujaddara salad was generously flecked with small pieces of fried onion. mujaddara, a homey dish of lentils, brown rice, cucumber, and tomato is even more satisfying when there is a high ratio of caramelized/fried onions to salad. The standout salad for the night was the fool salad. My sister and I were both drawn to the intense garlic and lemon in this marinated fava and garbanzo bean dish.\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>After eating our appetizer of samples, we settled on the Mediterranean Combo and a Chicken Shawerma combo. We skipped the wine, beer, and Hansen soda offerings, opting for pomegranate juice instead. It came to us in stemless wine glasses — looking the part with it’s deep red color — and tasted like an actual pomegranate instead of the watered down stuff I’ve had elsewhere. Minutes later our food came out. We were both glad that my fiancé was waiting at home for the leftovers, because there was no way we were going to be able to eat everything in front of us. \u003c/p>\n\u003cp>The Mediterranean Combo came with the hummus, baba ghanouj, tabbouleh, cucumber salad, two dolmas, two falafel balls, and pita bread on the side. I’m not a huge fan of the pita bread (I think it’s one of the few things they don’t make in house, and it just isn’t on the same level as everything else), but it makes a great pouch for make-your-own veggie sandwiches. I opened the pita and stuffed it with almost every item on the plate. The falafel had the perfect crunchy exterior I expect from good falafel, and the interior was moist and flavorful. Only the dolmas didn’t make it in the sandwich. There was another dolma on the shawerma plate, so we each got one and a half. There may be better dolmas out there, but I still have a thing for the ones at Bablou’s. I had a difficult time splitting the third dolma both physically and mentally. As I cut through the grape leaf wrapping, the rice filling went in many directions with possibly a teeny tiny bit more making it onto my side.\u003cbr>\nWe ordered the chicken shawerma wrapped in a flatbread called lavash (the other choice was over rice) with the mujaddara and fool salad as our sides. My sister could hardly stop herself from eating all the fool salad, and I had to partake in a little sibling rivalry to get much of it. At least I know what to get her for her birthday next year! \u003c/p>\n\u003cp>The shawerma itself was good, but the chicken was not as flavorful as I was expecting it to be. When I do order meat, I usually get the lamb shawerma. I love that it’s made with Niman Ranch lamb, and that the flavors are powerful enough to stand up to the tangy tahini sauce, thinly sliced raw onion, and roasted tomatoes in the wrap. I found myself wishing we had ordered the lamb instead of chicken. \u003c/p>\n\u003cp>We ended our meal with a square of baklava. The phyllo was flaky, and the nut layer was dense. I thought it was a bit on the dry side, but preferred it to the overly sticky sweet baklava I’m used to. We ended up bringing a large square takeout container full of shawerma, salads, and pita bread home to my fiancé. I decided not to mention that he missed out on the fool salad, dolmas, and baklava. \u003c/p>\n\u003cp>I recommend Babalou’s to anyone who craves savory, fresh food on a budget. Normally, when I’m picking up something on the run, my bill is $10 or less. But you can also enjoy a more substantial meal (with lots of leftovers) for around $15. The staff makes you feel like a valued customer of their family business, even when it’s your first time. With flavors as bright and cheery as the murals on the walls, the food is satisfying and makes you feel like you made a healthy choice.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy Babalou’s experience is a classic, “You can’t judge a book by its cover” story. I was working in the East Bay this particular day and thought it would be a great opportunity to head over to Walnut Creek to check out Babalou’s. After combating a considerable amount of Friday night traffic, I picked my husband up at the Walnut Creek BART station, and we headed over. \n\u003cp>We circled for at least twenty minutes looking for parking (I was pretty frazzled at this point) and decided to give up and paid for parking at a lot across the street. We walked in and were surprised to find the place completely empty — not a single soul sitting down on a busy, unseasonably warm Friday night. The décor was a little bizarre as well. The walls were covered with strange murals (including Spock from \u003cem>Star Trek\u003c/em> smoking a hookah and SpongeBob SquarePants on a dolphin, just to name a few) that looked like they had been painted by a second grade art class. The chairs and tables looked very hard and an uninviting. \u003c/p>\n\u003cp>The gentleman behind the counter was extremely friendly and upbeat and got us our food in very short order. We were a little dubious to dig in, but all the trepidation melted away with the first bite of falafel and hummus. The falafel was light and crispy and had hint of sesame seeds and spice, unlike so many I’ve had that should be used for paper weights. I don’t know what they put in their hummus, but it was divine! Fluffy, creamy, garlicky, delicious goodness — without a doubt, the best I’ve ever had. Then there was the baba ghanouj! My husband hates eggplant, but we were both fighting over scraping the bottom of the container with our fingers when it was gone. It had intense, rich flavor but still managed to be delicate. Amazing.\u003c/p>\n\u003cp>Brian had the chicken shawerma wrapped in lavash for his entrée; I was lucky to get a bite. Thinly-sliced, marinated chicken, tomatoes, parsley, seasoned onions, and tahini sauce, the flavor combination was savory, decadent, and extremely satisfying. I had the eggplant napoleon, which was eggplant marinated in olive oil and stuffed with garlic, cilantro, and couscous. It was a good thing that we weren’t going out after this dinner because my garlic breath could have put down an elephant after that dish, but the intense garlic flavor made it so delicious I wish I had gotten two of them. \u003c/p>\n\u003cp>Finally, for dessert, we split the baklava and the burma. Not sure if these were made in house, but they were both really good.\u003c/p>\n\u003cp>I was impressed and surprised by how good the food was at Babalou’s, and wish it was in my neighborhood! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Saturday, April 24, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon entering Babalou’s, you’re immediately greeted with a casual and festive atmosphere. The first thing that grabs your eye will probably be the crazy mural that wraps around the walls of the bright restaurant; you’ll see such crazy scenes as people playing cards and using falafel as currency, Captain Spock smoking a hookah, and a kitschy snake charmer with a sign reminding you to not feed the snake. It’s clear that this restaurant doesn’t want you to take it too seriously.\u003c/p>\n\u003cp>Walking up to the counter, you’re met with a comprehensive menu with all sorts of combinations — from lamb to vegetarian to a “Greek burger” consisting of a burger chopped in half to lavash with tahini and cucumber — you’ll find all sorts of Greek favorites here. I chose to order the Lamb Shawerma Combo, while my partner ordered the Kefta Kebab Combo. I chose my two sides: classic hummus and pita, and a salad that I hadn’t heard of before, bakdonsieh, which is tahini with cucumbers, fresh garlic, lemon, and parsley, all mixed together and left to marinate. \u003c/p>\n\u003cp>The lamb shawerma was incredibly good. It tasted of very complex spices, and the spicy sauce accompanying it was delicious. The lavash that it was wrapped in was perfectly toasted to give it a little crispiness while still having a great chewiness to it. Just as good was the bakdonsieh, which went delicious both on the included pita and also on the shawerma sandwich itself. It added a cool creaminess that offset the spicy sauce, and the vegetables added another textural dimension. The dolmas and hummus were merely average, but complimented the rest of the dish well. I also tasted a bit of baba ghanouj, which tasted of perfectly roasted eggplant and was very well seasoned. \u003c/p>\n\u003cp>Finishing up, I tried a piece of baklava, which rates with the best baklava that I’ve ever had. Speaking with a server, I found out that the owner makes it himself offsite and brings it to the store daily. It definitely tasted homemade and had just the right mixture of flakiness on the top and sweet and savory cake on the bottom.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If I happened to be in Walnut Creek again, I would definitely return to Babalou’s. It wouldn’t necessarily draw me out of the City for it, but it’s definitely one of the best lunch and late-night options to be found in the East Bay. It was a thoroughly enjoyable meal.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4084/babalous-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_7945"
],
"label": "checkplease_9339"
},
"checkplease_3798": {
"type": "posts",
"id": "checkplease_3798",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3798",
"score": null,
"sort": [
1279839406000
]
},
"guestAuthors": [],
"slug": "incontro-ristorante-reviews",
"title": "Incontro Ristorante: Reviews [CLOSED]",
"publishDate": 1279839406,
"format": "aside",
"headTitle": "Incontro Ristorante: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Incontro Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3821\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3829\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe location is, well, less than desirable. It’s across the street from a KFC, and in the back of the lot, there is a European auto repair shop, which sometimes makes for difficult parking. \u003c/p>\n\u003cp>But once you enter the restaurant, you are transported to Italy. The warm yellow walls and dark wood are so inviting. Just behind the hostess station there is a tiny three-stool bar, which I doubt is ever used, it’s just too small. All along the front of the restaurant there is a solarium with seating. They wisely frosted the windows with the Incontro design, so you aren’t seeing the KFC and the freeway behind it. On one wall in the solarium, there is a beautiful mural of Tuscany. \u003c/p>\n\u003cp>The Italian ambiance is helped by Gianni being everywhere — greeting diners, taking orders, delivering food, and advising on wine. And while there are quite a few “regulars” at Incontro, even our first time there we felt like part of the family. And when we returned several weeks later, Gianni commented that I had cut my hair. I had only been there one other time! His warmth and caring come through in all aspects of the restaurant, from the décor to the food to the wine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Speaking of wine, I love their wine list. First, it’s all Italian wines, which is fantastic. Why go to an Italian restaurant and order a Californian wine? And the range of prices is great, starting at a very reasonable $18 and going up to $130. Part of the reason the wine is so reasonable is because Gianni doesn’t charge the same level of markup that other restaurants do, because he wants his customers to enjoy wine with dinner without breaking the bank. And if you aren’t that familiar with Italian wines, no worries — just tell Gianni what you like in a wine, and he will recommend a great pick at a reasonable price. \u003c/p>\n\u003cp>We ordered a bottle Gerwurztraminer to start, which was lovely. It was not sweet, but floral and drier than one would expect from that grape. The wine was $49. For appetizers, we started with a Caesar salad and the mussels and clams in a spicy tomato sauce. The salad was good; the dressing was a perfect blend of garlic and anchovies with nutty shavings of Parmigiano-Reggiano on top. The mussels and clams were great, cooked perfectly and served with a thinly sliced garlic crostini. \u003c/p>\n\u003cp>We also partook of the amazingly fresh house-made Italian bread, served with a small bowl of the best olive oil. I swear you could taste the field that the olive tree grew in in that oil. It’s actually difficult not to fill up on bread before the entrees…\u003c/p>\n\u003cp>For dinner we wanted to switch to red wine and asked Gianni for a recommendation. He suggested a new wine, not yet on the menu, which was made from the Barolo grape. It was fantastic and a bargain at $30. My father is very picky about wine and he really enjoyed the Barolo. Also, it was a perfect companion to our all our entrees.\u003c/p>\n\u003cp>Incontro has a seasonal menu, which means they change their menu a few times a year to match with what is freshest and available. They also always have a weekly specials menu with an appetizer, salad, and three to four entrée choices that typically include a risotto and a fresh fish. I usually order off the specials menu, and have never been disappointed. \u003c/p>\n\u003cp>For our entrees, my father and I both had the special pasta: house-made pappardelle pasta with shrimp and chickpeas, served in a white wine, sage, and butter sauce. It was simply presented and absolutely wonderful. Incontro makes all their own pasta, and that fresh pasta is so good.\u003c/p>\n\u003cp>My wife had the spaghetti with spicy sausage in a tomato sauce. It was also served with julienned zucchini so, visually, it blended in with the spaghetti, but it provided a fresh veggie taste with a bit of a bite — the zucchini was cooked perfectly, as was the pasta. My mother had the special steak, a New York strip cut with salsa verde. Her steak was cooked perfectly, and the salsa verde was fantastic. \u003c/p>\n\u003cp>For dessert we had to have the panna cotta, it’s our favorite. It’s the perfect consistency with a delicate vanilla flavor and is served with wild preserved cherries Gianni gets from Italy that have an amazing flavor. We also ordered one of the special desserts: profiteroles. They were terrific. The pastry was light and airy, and they were filled with a delicious pastry cream, which was a relief, since we tend to be profiterole traditionalists; not big fans of profiteroles filled with ice or whipped cream. They had a perfect amount of chocolate sauce drizzled on top. \u003c/p>\n\u003cp>Incontro is a little Italian gem in the not-so-picturesque heart of the San Ramon Valley. They take the best, fresh, seasonal ingredients, prepare them perfectly and serve them expertly. \u003c/p>\n\u003cp>\u003cstrong>Meal Particulars:\u003c/strong>\u003cbr>\n4 people\u003cbr>\nTuesday, February 16th 6 pm\u003cbr>\nTotal bill $ 280 with tip, $70 per person\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Friday, February 19, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen you call Incontro Ristorante to make a reservation you are greeted with a warm and very authentic, “Buona Sera!” I later found out this is a trademark of Incontro Ristorante, whose owners are both from Italy. Located on one of the main streets in San Ramon — San Ramon Valley Boulevard — Incontro was easy to find, and brightly lit with two large Italian flags flying out front. This is a good thing, since the street numbers on all of the other buildings on San Ramon Valley Boulevard are hidden or impossible to see at night. The first thing you notice upon entering the restaurant is a great décor. Incontro had great lighting and seemed very homey and comfortable. One of the nice atmospheric touches is a floral patterned design whose theme runs throughout the restaurant, on the place mats, windows, menus, etc. \u003c/p>\n\u003cp>I knew from reading the menu that Incontro, which means, “encounter,” was a blending of food styles from all over Italy. At this point, I figured it would not be the same type of Italian food most were used to eating. There were no calamari, pesto, or pizza dishes — not that that’s a bad thing, just wanting to let you know — also, no cannoli on the dessert menu, which some may think is blasphemous at an Italian restaurant. It didn’t deter me, again just wanting to let you Italian restaurant fans know what to expect or not expect. Having said that, Incontro did have a large selection of dishes, salads, small plates, and main course dishes, which included pasta and non-pasta — all of which made it difficult to choose as everything sounded wonderful. \u003c/p>\n\u003cp>I am a fan of soup, so I was intrigued when I spied a split pea and red bell pepper soup on the specials menu. That, combined with the Insalata Rivera, a salad with corn, arugula, shaved Parmigiano-Reggiano, and a lemon vinaigrette, made up the first course. The split pea soup was room temperature, which to me seemed a little odd; I would have wanted the soup a little warmer. The split pea and red bell pepper flavors were light, maybe a little too light, but for some that may have been a good thing. The hints of flavor I got were good, but I could have used more. The Insalata Rivera was very good. The lemon vinaigrette was very flavorful and, combined with the roasted corn and fresh-shaved Parmigiano, it made for a good starter. The highlight of the first course, however (and ultimately, in my opinion, the best thing at Incontro), was their fresh, hand-made bread — simply amazing! The only way I can describe the bread was as an old style Italian loaf — it wasn’t sour, wasn’t sweet, it was light and flavorful. Tasty! \u003c/p>\n\u003cp>For the main course, I had to try the gnocchi, which is a dish you’ll find at most every restaurant that calls itself Italian, and I am a big fan of it. The pasta is hand-made daily, and since I also wanted to a pasta dish, I settled on the orecchiette al sugo di maiale. The gnocchi, which was in a fontina cheese and truffle sauce, was good. The gnocchi itself was a little doughier than I like, but the consistency didn’t bother me. The sauce was creamy but light, not overbearing, and not too oily. The orecchiette al sugo di maiale is an ear-shaped pasta dish with red sauce, herbs, and braised pork ragout. The pasta was cooked perfectly, not too soft or too firm. The pork was amazingly tender and had a great braised flavor. I could have used a little bolder taste on the red sauce; again good flavor, but very light, almost bland. For dessert, I tried the panna cotta, another staple Italian restaurant dessert. The wild cherry flavor was good, and the panna cotta itself — an eggless cream dish — was good. \u003c/p>\n\u003cp>My overall experience at Incontro was a good. The décor, atmosphere, and service were all good. The starter items were on the small side, but the portions of the entrees were great. I felt Incontro may have been be a little over priced (compared to restaurants in San Francisco’s North Beach area), but maybe a little overpriced even for a more affluent suburb. The food was good, but a little on the lightly flavored side; I feel the dishes would have been better with a little bolder flavor to them. \u003c/p>\n\u003cp>Incontro is a little out of my way, but if were out that way and wanted that ambiance, I would try it again. There were several things on the menu I would have tried if I could have. I would also recommend Incontro to someone who found themselves in that area looking for great vibe and good food (especially the bread!)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHaving never been to sunny San Ramon, and honestly, not even having any idea where to find it on a map, I was excited to take a culinary road trip into uncharted territory and visit Incontro Ristorante. I certainly am not one to put undue weight on outward appearances, but upon pulling up to Incontro, it looked to be housed in a converted Denny’s, and I was admittedly confused and slightly afraid. Fortunately, as so often happens in these situations, the questionable exterior ultimately led to a warm and pleasant interior. In the case of Incontro, once inside, we were greeted by warm lighting, tasteful décor, and friendly service. \u003c/p>\n\u003cp>One thing that remained consistent throughout our visit to Incontro was the charm and attentiveness of the waitstaff. Everyone from the host, who was a gregarious fellow with an almost indecipherable Italian accent, to the bussers, who took the time to ask us how we were as they regularly refilled our water glasses, made the experience pleasant and made us feel like welcome guests. Also adding to the atmosphere were the numerous dining parties speaking primarily Italian, which is an obvious thumbs-up when visiting any home-style, ethnic restaurant. \u003c/p>\n\u003cp>Our first couple of courses at Incontro were pretty impressive. The bread they served was perfectly par-baked, and the olive oil they poured had distinct hints of salt and garlic. These guys must have known that bread, garlic, and salt were the three keys to my heart! Good bread goes a long way, especially when you’re hungry, but we needed more to get our meal started, and so we ordered the involtino di melanzane, a grilled eggplant roll filled with smoked salmon and goat cheese and served in a cream sauce. The portions were small with both my guest and I receiving one roll each, but the flavors melded perfectly, and the cream sauce was a light and flavorful accent.\u003c/p>\n\u003cp>After ordering a glass each of delicious $6 wine, our entrees came and things began to go slightly south. My guest ordered the orecchiette al sugo di maiale, a small pasta with red wine, herbs, and braised pork ragout. She was happy to find that the ragout was tender and flavorful and also served in more substantial pieces than one usually finds in Italian food. While the portion seemed small at first, as it did with the involtino, she and I couldn’t finish the dish and ended up with a doggie bag. \u003c/p>\n\u003cp>Perhaps I should have taken a cue from her and ordered a pasta dish, but was instead enticed by the bistecca al tartufo nero, a flat iron steak with black truffle gravy that sounded too good to be true, especially at only $20. Unfortunately, like many things, it was in fact too good to be true, and I was disappointed from the moment it arrived at the table. It was served with roasted potatoes and sautéed squash and Brussels sprouts that looked and tasted like not much thought or effort had been put into them. The steak itself, which I had ordered medium rare, was certainly a strong medium and while at times flavorful, it was certainly overcooked. The truffle sauce was also rather overpowering and often completely disguised the flavor of the steak, which, occasionally, was a good thing. \u003c/p>\n\u003cp>After the so-so steak experience, we decided to skip dessert, sip some more wine (which is often a personal dessert of choice), and go over our general impressions of Incontro Ristorante. Given the exterior and also the neighborhood, which contained every fast food chain known to man and several auto body shops, Incontro is a total diamond in the rough. They make good, home-style, Italian food served with a smile. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>That being said, I felt like a total jerk for taking shots at the food while many folks far more Italian than I could ever be seemed satisfied, but something about the experience just didn’t quite provide me with enough incentive to make the hour-long-with-traffic drive to San Ramon and pay $75 for a two-person meal again. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Stacy:\u003c/strong> \"Incontro is a little Italian gem in the not-so-picturesque heart of the San Ramon Valley.\"\u003cbr />\r\n\u003cstrong>Terrence:\u003c/strong> \"The best thing at Incontro was their fresh, hand-made bread -- simply amazing!\"\u003cbr />\r\n\u003cstrong>Tom:\u003c/strong> \"One thing that remained consistent throughout our visit to Incontro was the charm and attentiveness of the waitstaff.\"",
"status": "publish",
"parent": 0,
"modified": 1725596721,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 30,
"wordCount": 2507
},
"headData": {
"title": "Incontro Ristorante: Reviews [CLOSED] | KQED",
"description": "Stacy: "Incontro is a little Italian gem in the not-so-picturesque heart of the San Ramon Valley."\r\nTerrence: "The best thing at Incontro was their fresh, hand-made bread -- simply amazing!"\r\nTom: "One thing that remained consistent throughout our visit to Incontro was the charm and attentiveness of the waitstaff."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Incontro Ristorante: Reviews [CLOSED]",
"datePublished": "2010-07-22T15:56:46-07:00",
"dateModified": "2024-09-05T21:25:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3798/incontro-ristorante-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp506iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Incontro Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3821\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3829\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe location is, well, less than desirable. It’s across the street from a KFC, and in the back of the lot, there is a European auto repair shop, which sometimes makes for difficult parking. \u003c/p>\n\u003cp>But once you enter the restaurant, you are transported to Italy. The warm yellow walls and dark wood are so inviting. Just behind the hostess station there is a tiny three-stool bar, which I doubt is ever used, it’s just too small. All along the front of the restaurant there is a solarium with seating. They wisely frosted the windows with the Incontro design, so you aren’t seeing the KFC and the freeway behind it. On one wall in the solarium, there is a beautiful mural of Tuscany. \u003c/p>\n\u003cp>The Italian ambiance is helped by Gianni being everywhere — greeting diners, taking orders, delivering food, and advising on wine. And while there are quite a few “regulars” at Incontro, even our first time there we felt like part of the family. And when we returned several weeks later, Gianni commented that I had cut my hair. I had only been there one other time! His warmth and caring come through in all aspects of the restaurant, from the décor to the food to the wine.\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>Speaking of wine, I love their wine list. First, it’s all Italian wines, which is fantastic. Why go to an Italian restaurant and order a Californian wine? And the range of prices is great, starting at a very reasonable $18 and going up to $130. Part of the reason the wine is so reasonable is because Gianni doesn’t charge the same level of markup that other restaurants do, because he wants his customers to enjoy wine with dinner without breaking the bank. And if you aren’t that familiar with Italian wines, no worries — just tell Gianni what you like in a wine, and he will recommend a great pick at a reasonable price. \u003c/p>\n\u003cp>We ordered a bottle Gerwurztraminer to start, which was lovely. It was not sweet, but floral and drier than one would expect from that grape. The wine was $49. For appetizers, we started with a Caesar salad and the mussels and clams in a spicy tomato sauce. The salad was good; the dressing was a perfect blend of garlic and anchovies with nutty shavings of Parmigiano-Reggiano on top. The mussels and clams were great, cooked perfectly and served with a thinly sliced garlic crostini. \u003c/p>\n\u003cp>We also partook of the amazingly fresh house-made Italian bread, served with a small bowl of the best olive oil. I swear you could taste the field that the olive tree grew in in that oil. It’s actually difficult not to fill up on bread before the entrees…\u003c/p>\n\u003cp>For dinner we wanted to switch to red wine and asked Gianni for a recommendation. He suggested a new wine, not yet on the menu, which was made from the Barolo grape. It was fantastic and a bargain at $30. My father is very picky about wine and he really enjoyed the Barolo. Also, it was a perfect companion to our all our entrees.\u003c/p>\n\u003cp>Incontro has a seasonal menu, which means they change their menu a few times a year to match with what is freshest and available. They also always have a weekly specials menu with an appetizer, salad, and three to four entrée choices that typically include a risotto and a fresh fish. I usually order off the specials menu, and have never been disappointed. \u003c/p>\n\u003cp>For our entrees, my father and I both had the special pasta: house-made pappardelle pasta with shrimp and chickpeas, served in a white wine, sage, and butter sauce. It was simply presented and absolutely wonderful. Incontro makes all their own pasta, and that fresh pasta is so good.\u003c/p>\n\u003cp>My wife had the spaghetti with spicy sausage in a tomato sauce. It was also served with julienned zucchini so, visually, it blended in with the spaghetti, but it provided a fresh veggie taste with a bit of a bite — the zucchini was cooked perfectly, as was the pasta. My mother had the special steak, a New York strip cut with salsa verde. Her steak was cooked perfectly, and the salsa verde was fantastic. \u003c/p>\n\u003cp>For dessert we had to have the panna cotta, it’s our favorite. It’s the perfect consistency with a delicate vanilla flavor and is served with wild preserved cherries Gianni gets from Italy that have an amazing flavor. We also ordered one of the special desserts: profiteroles. They were terrific. The pastry was light and airy, and they were filled with a delicious pastry cream, which was a relief, since we tend to be profiterole traditionalists; not big fans of profiteroles filled with ice or whipped cream. They had a perfect amount of chocolate sauce drizzled on top. \u003c/p>\n\u003cp>Incontro is a little Italian gem in the not-so-picturesque heart of the San Ramon Valley. They take the best, fresh, seasonal ingredients, prepare them perfectly and serve them expertly. \u003c/p>\n\u003cp>\u003cstrong>Meal Particulars:\u003c/strong>\u003cbr>\n4 people\u003cbr>\nTuesday, February 16th 6 pm\u003cbr>\nTotal bill $ 280 with tip, $70 per person\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Friday, February 19, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen you call Incontro Ristorante to make a reservation you are greeted with a warm and very authentic, “Buona Sera!” I later found out this is a trademark of Incontro Ristorante, whose owners are both from Italy. Located on one of the main streets in San Ramon — San Ramon Valley Boulevard — Incontro was easy to find, and brightly lit with two large Italian flags flying out front. This is a good thing, since the street numbers on all of the other buildings on San Ramon Valley Boulevard are hidden or impossible to see at night. The first thing you notice upon entering the restaurant is a great décor. Incontro had great lighting and seemed very homey and comfortable. One of the nice atmospheric touches is a floral patterned design whose theme runs throughout the restaurant, on the place mats, windows, menus, etc. \u003c/p>\n\u003cp>I knew from reading the menu that Incontro, which means, “encounter,” was a blending of food styles from all over Italy. At this point, I figured it would not be the same type of Italian food most were used to eating. There were no calamari, pesto, or pizza dishes — not that that’s a bad thing, just wanting to let you know — also, no cannoli on the dessert menu, which some may think is blasphemous at an Italian restaurant. It didn’t deter me, again just wanting to let you Italian restaurant fans know what to expect or not expect. Having said that, Incontro did have a large selection of dishes, salads, small plates, and main course dishes, which included pasta and non-pasta — all of which made it difficult to choose as everything sounded wonderful. \u003c/p>\n\u003cp>I am a fan of soup, so I was intrigued when I spied a split pea and red bell pepper soup on the specials menu. That, combined with the Insalata Rivera, a salad with corn, arugula, shaved Parmigiano-Reggiano, and a lemon vinaigrette, made up the first course. The split pea soup was room temperature, which to me seemed a little odd; I would have wanted the soup a little warmer. The split pea and red bell pepper flavors were light, maybe a little too light, but for some that may have been a good thing. The hints of flavor I got were good, but I could have used more. The Insalata Rivera was very good. The lemon vinaigrette was very flavorful and, combined with the roasted corn and fresh-shaved Parmigiano, it made for a good starter. The highlight of the first course, however (and ultimately, in my opinion, the best thing at Incontro), was their fresh, hand-made bread — simply amazing! The only way I can describe the bread was as an old style Italian loaf — it wasn’t sour, wasn’t sweet, it was light and flavorful. Tasty! \u003c/p>\n\u003cp>For the main course, I had to try the gnocchi, which is a dish you’ll find at most every restaurant that calls itself Italian, and I am a big fan of it. The pasta is hand-made daily, and since I also wanted to a pasta dish, I settled on the orecchiette al sugo di maiale. The gnocchi, which was in a fontina cheese and truffle sauce, was good. The gnocchi itself was a little doughier than I like, but the consistency didn’t bother me. The sauce was creamy but light, not overbearing, and not too oily. The orecchiette al sugo di maiale is an ear-shaped pasta dish with red sauce, herbs, and braised pork ragout. The pasta was cooked perfectly, not too soft or too firm. The pork was amazingly tender and had a great braised flavor. I could have used a little bolder taste on the red sauce; again good flavor, but very light, almost bland. For dessert, I tried the panna cotta, another staple Italian restaurant dessert. The wild cherry flavor was good, and the panna cotta itself — an eggless cream dish — was good. \u003c/p>\n\u003cp>My overall experience at Incontro was a good. The décor, atmosphere, and service were all good. The starter items were on the small side, but the portions of the entrees were great. I felt Incontro may have been be a little over priced (compared to restaurants in San Francisco’s North Beach area), but maybe a little overpriced even for a more affluent suburb. The food was good, but a little on the lightly flavored side; I feel the dishes would have been better with a little bolder flavor to them. \u003c/p>\n\u003cp>Incontro is a little out of my way, but if were out that way and wanted that ambiance, I would try it again. There were several things on the menu I would have tried if I could have. I would also recommend Incontro to someone who found themselves in that area looking for great vibe and good food (especially the bread!)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHaving never been to sunny San Ramon, and honestly, not even having any idea where to find it on a map, I was excited to take a culinary road trip into uncharted territory and visit Incontro Ristorante. I certainly am not one to put undue weight on outward appearances, but upon pulling up to Incontro, it looked to be housed in a converted Denny’s, and I was admittedly confused and slightly afraid. Fortunately, as so often happens in these situations, the questionable exterior ultimately led to a warm and pleasant interior. In the case of Incontro, once inside, we were greeted by warm lighting, tasteful décor, and friendly service. \u003c/p>\n\u003cp>One thing that remained consistent throughout our visit to Incontro was the charm and attentiveness of the waitstaff. Everyone from the host, who was a gregarious fellow with an almost indecipherable Italian accent, to the bussers, who took the time to ask us how we were as they regularly refilled our water glasses, made the experience pleasant and made us feel like welcome guests. Also adding to the atmosphere were the numerous dining parties speaking primarily Italian, which is an obvious thumbs-up when visiting any home-style, ethnic restaurant. \u003c/p>\n\u003cp>Our first couple of courses at Incontro were pretty impressive. The bread they served was perfectly par-baked, and the olive oil they poured had distinct hints of salt and garlic. These guys must have known that bread, garlic, and salt were the three keys to my heart! Good bread goes a long way, especially when you’re hungry, but we needed more to get our meal started, and so we ordered the involtino di melanzane, a grilled eggplant roll filled with smoked salmon and goat cheese and served in a cream sauce. The portions were small with both my guest and I receiving one roll each, but the flavors melded perfectly, and the cream sauce was a light and flavorful accent.\u003c/p>\n\u003cp>After ordering a glass each of delicious $6 wine, our entrees came and things began to go slightly south. My guest ordered the orecchiette al sugo di maiale, a small pasta with red wine, herbs, and braised pork ragout. She was happy to find that the ragout was tender and flavorful and also served in more substantial pieces than one usually finds in Italian food. While the portion seemed small at first, as it did with the involtino, she and I couldn’t finish the dish and ended up with a doggie bag. \u003c/p>\n\u003cp>Perhaps I should have taken a cue from her and ordered a pasta dish, but was instead enticed by the bistecca al tartufo nero, a flat iron steak with black truffle gravy that sounded too good to be true, especially at only $20. Unfortunately, like many things, it was in fact too good to be true, and I was disappointed from the moment it arrived at the table. It was served with roasted potatoes and sautéed squash and Brussels sprouts that looked and tasted like not much thought or effort had been put into them. The steak itself, which I had ordered medium rare, was certainly a strong medium and while at times flavorful, it was certainly overcooked. The truffle sauce was also rather overpowering and often completely disguised the flavor of the steak, which, occasionally, was a good thing. \u003c/p>\n\u003cp>After the so-so steak experience, we decided to skip dessert, sip some more wine (which is often a personal dessert of choice), and go over our general impressions of Incontro Ristorante. Given the exterior and also the neighborhood, which contained every fast food chain known to man and several auto body shops, Incontro is a total diamond in the rough. They make good, home-style, Italian food served with a smile. \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>That being said, I felt like a total jerk for taking shots at the food while many folks far more Italian than I could ever be seemed satisfied, but something about the experience just didn’t quite provide me with enough incentive to make the hour-long-with-traffic drive to San Ramon and pay $75 for a two-person meal again. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3798/incontro-ristorante-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_7939"
],
"label": "checkplease_9339"
},
"checkplease_3802": {
"type": "posts",
"id": "checkplease_3802",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3802",
"score": null,
"sort": [
1279839372000
]
},
"guestAuthors": [],
"slug": "auntie-aprils-chicken-waffles-soul-food-reviews",
"title": "Auntie April's Chicken, Waffles & Soul Food: Reviews",
"publishDate": 1279839372,
"format": "aside",
"headTitle": "Auntie April’s Chicken, Waffles & Soul Food: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Auntie April’s Chicken, Waffles & Soul Food: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3814\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Auntie April’s Chicken, Waffles & Soul Food:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIn the interest of full disclosure, it’s important to understand that I am a lover of all things soul. Soul music, soul power, soul clapping, and especially soul food. Crispy fried chicken, ham-laden collard greens, perfectly breaded catfish, and red velvet cake are certainly a few of my favorite things, and they are dishes I’ve sampled near and far. However, even a jaded soul foodie, such as myself, will have a blast at Auntie April’s Chicken ‘n’ Waffles, an unpretentious finger-licking-good eatery on 3rd Street in the Bayview District. \u003c/p>\n\u003cp>My first trip to Auntie April’s was completely due to my being totally caught off guard by the fact that San Francisco had its own chicken and waffles spot. Having grown up on Roscoe’s House of Chicken ‘n’ Waffles, a Los Angeles staple, I knew I had to give it a try. Buttery, syrup-drenched waffles and crispy, crumbly chicken wings awaited. I was hooked, and at under $10, I could afford to gleefully work my way toward a first heart attack again and again. And I did.\u003c/p>\n\u003cp>For my most recent visit, I brought along two Auntie April’s newbies, and was determined to try something new myself. One of my guests ordered a $6 fried catfish po’boy, which was gigantic and served with fries that tasted just like all the other delicious goodies that had hopped into the fryer before them. Yum! Another went for the gold and got the $13 four-piece chicken dinner and, for her two hefty sides, chose collard greens and red beans and rice. The chicken, as always, had Auntie April’s melt-in-your-mouth batter without the grease one comes to expect at lesser fried chicken joints. Her collard greens were stewed to perfection, and her red beans and rice had just the right amount of seasonings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before I get into my meal of meals, I want to comment on some of the non-food features that are indicative of Auntie April’s serious soul cred. Firstly, the staff, which is usually no more than two, does not mess around. Their job is to fry your food perfectly and quickly (all of our meals were back to us in ten minutes), not to waste time on too many pleasantries. The restaurant also caters to its clientele, who are residents of the Bayview community, by providing a lovely seating area where people can congregate and by not wasting time/energy/space on unnecessary décor. Again, at Auntie April’s they are focused on the food, and you should be, too! Oh, and they have a touching Michael Jackson shrine! So much soul!\u003c/p>\n\u003cp>Anyway, back to the food focus! I decided to break away from my penchant for poultry on this visit and went with the 4-piece catfish dinner, which, for only $13, included four tasty pieces of fish, two sides, and cornbread. The fish was to die for! Tender and moist as could be and covered in a relatively light, but delightfully crispy cornmeal batter. My sides — mac ‘n’ cheese and yams — both knocked my socks off, with the mac leaving gooey strings in my beard, and the sweet syrupy yams putting me on the edge of a diabetic coma. \u003c/p>\n\u003cp>Somehow after all of this food, the three of us mustered up the courage to try and stuff down a slice of red velvet cake, as it looked too good to miss. It was. We bought another piece and will be dealing with the consequences for days. Auntie April’s is not for the faint of heart, literally, but if you’re the kind of person interested in heading to a new neighborhood to check out a community-serving, butter-drenched restaurant with a lot of soul, head on down to Auntie April’s today. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Auntie April’s Chicken, Waffles & Soul Food:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy wife and I decided to take our thirteen-year-old son Max and his best friend Nathan to dinner at Auntie Aprils. We opted for an early dinner and arrived at 6 pm. There were a bunch of folks hangin’ on the sidewalk in front of April’s but no one in the restaurant. Not even anyone behind the counter. I am guessing it’s more of a breakfast/lunch joint. \u003c/p>\n\u003cp>A nice young man came out and asked if we were going to get food to go or eat in, we opted to eat in, and he invited us to sit anywhere and gave us menus. \u003c/p>\n\u003cp>The décor is very basic. Some tables had glass tops and tablecloths, and others had those faux oilcloth tablecloths. There were some couches and chairs in the front window. We opted for a table in the back, close to the open kitchen, which runs all along one wall. \u003c/p>\n\u003cp>Shortly, April herself came out, sporting a red chef coat, red sweat pants, and what looked like slippers. She took our order – the boys ignored our advice, “They are known for their chicken and waffles here, boys,” and our son ordered a plain cheeseburger with fries, and Nathan ordered chicken strips with fries. Really, you could take these boys anywhere, and if those items are on the menu, that’s what they will order. It’s been that way since they first met in second grade. Nathan briefly considered ordering from the “Grown Man’s Menu,” but I think it was just because he liked the name. \u003c/p>\n\u003cp>My wife ordered the leg/thigh/waffle combo, and I got the three-piece wing and waffle combo. April and her young assistant commenced to whipping up our dinner. In no time at all, we were presented with our meal and plastic squirt bottles of ketchup, hot sauce, and (of course) syrup. \u003c/p>\n\u003cp>The boys declared their meals “good.” Our chicken and waffle combos were delicious. The chicken was hot and crispy on the outside, juicy on the inside. The hot sauce was a nice combo of spice and vinegar and was excellent on the chicken. The waffles — wow. First, they came loaded with a little lake of butter, to which I added the syrup, making a beautiful, little, buttery, sweet sauce. The waffles were light and crisp at first. Naturally, as the meal progressed, the butter/syrup duo permeated the waffle and they got less crisp, but they were still yummy. My son asked for a bite of waffle and then proceeded to eat about half of my waffle. I told him we could order him a waffle, but he contented himself with pilfering from mine. Nathan declined to taste the waffles, I think, because he didn’t want to experience the regret of not having ordered waffles. \u003c/p>\n\u003cp>I had looked at some reviews on Yelp, and many people commented on the red velvet cake, so my wife, who LOVES red velvet anything, ordered a slice, and April astutely suggested four forks. The cake was a two-layer affair, with the requisite cream cheese frosting, which April had packed with red velvet cake crumbs. The taste, unfortunately, did not live up to its image. It was dry and didn’t have enough chocolate flavor for me. The frosting was gooey, not fluffy, but it did have good cream cheese flavor. We guessed that perhaps the red velvet cake was intended for consumption earlier in the day and was maybe just a little long in the tooth by the time we ordered. Again, this is probably a better lunch spot. Our entire meal, for four people, was $38.00, which is very reasonable. \u003c/p>\n\u003cp>As for the neighborhood — we were able to get a parking space just one storefront away on the street. As we were pulling away, the boys commented that they hadn’t felt comfortable when we first got there, because of the people congregated in front of the restaurant. My wife and I felt completely safe the entire time, even though it was dark when we left. Again, probably a better lunch choice for four white folks from the ‘burbs, but even so, we didn’t have any issues and, despite what I had read on Yelp, saw no drug deals go down. \u003c/p>\n\u003cp>Would we go back? Probably, if we were in the area. I could totally see hitting Auntie April’s on the way to a game and picking up fried chicken to go. Or stopping on the way home from the airport. Or if I was at a client site over in Potrero Hill and finished up in time for lunch. But it’s not a destination choice, meaning I doubt I would get up on a Saturday and suggest driving there for lunch. Although, we did tack on a visit to Mitchell’s Ice Cream in the Lower Mission, which really isn’t that far, and is another out-of-the-way spot. So, a chicken-waffle-ice cream field trip just might make it a destination. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Auntie April’s Chicken, Waffles & Soul Food:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have had the infamous Roscoe’s chicken and waffles, so I had a little bit of an idea of what to expect from Auntie April’s Chicken ‘n’ Waffles, and I was looking forward to it. Auntie April’s is located in the Hunters Point/Bayview district of San Francisco, which has been/can be known for being a tough/rough part of town. I didn’t find that at all. I went midday and didn’t feel uncomfortable at all, and with plenty of parking, it had a leg up on most places to eat in San Francisco!\u003c/p>\n\u003cp>Although we — the \u003cem>Check, Please! Bay Area\u003c/em> participants — were instructed to bring cash to Auntie April’s, as they don’t take checks or credit cards, I, of course, forgot to go to the bank. Just up the block, I found a corner store, which had an ATM, and made my way back to survey the menu. Auntie April’s is a chicken, waffles, and sandwich joint, so I wasn’t expecting amazing atmosphere or ambience, and what I found was pleasant and enjoyable. Recently revitalized, the main drag is just out in front of the restaurant and features palm trees and a newly built Muni station, which are all visually appealing. The inside of Auntie April’s was clean, well lit, spacious, and had plenty of seating. \u003c/p>\n\u003cp>The first thing on the menu that caught my eye was the fried catfish, of which I am a huge fan. I did decide, however, to stick to the task and try the namesake chicken and waffles. Auntie April’s did feature several waffle and chicken combinations, including leg, thigh, breast, or chicken strip combinations. I chose the chicken strips/waffle combo. I also added a single pancake to the order as, truth be told, I am a huge pancake fan — more so than waffles. I also added a side of yams or “sweet potatoes,” since Auntie April’s has many great soul food side dishes on the menu as well. The food came quickly, within ten minutes. The service was great, helpful and friendly. A woman even came and insisted on fixing my slightly wobbly table leg before my order came out! \u003c/p>\n\u003cp>The waffle was to my liking, light, fluffy, and very tasty. The pancake was very good, cooked perfectly with great flavor. The syrup, which some say makes the dish, wasn’t my favorite, but it was still very tasty. The chicken strips were great; great seasoning, flavor, and not over cooked. The chicken batter was light and not too “cakey.” Auntie April’s special hot sauce was one of my favorite parts. I would love to go back there and have some scrambled eggs with that hot sauce — tasty! The yams were a great surprise. Cooked with brown sugar and cinnamon, they were moist and flavorful. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall a great experience, and while a little out of my way living in the East Bay, I plan on going back to try some of the other items on the menu, and I would definitely recommend it to friends.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Tom:\u003c/strong> \"If you’re the kind of person interested in heading to a new neighborhood to check out a community-serving, butter-drenched restaurant with a lot of soul, head on down to Auntie April's.\"\u003cbr />\r\n\u003cstrong>Stacy:\u003c/strong> \"Our chicken and waffle combos were delicious. The chicken was hot and crispy on the outside, juicy on the inside. The waffles -- wow.\"\u003cbr />\r\n\u003cstrong>Terrence:\u003c/strong> \"Auntie April’s special hot sauce was one of my favorite parts.\"",
"status": "publish",
"parent": 0,
"modified": 1725596726,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 24,
"wordCount": 2200
},
"headData": {
"title": "Auntie April's Chicken, Waffles & Soul Food: Reviews | KQED",
"description": "Tom: "If you’re the kind of person interested in heading to a new neighborhood to check out a community-serving, butter-drenched restaurant with a lot of soul, head on down to Auntie April's."\r\nStacy: "Our chicken and waffle combos were delicious. The chicken was hot and crispy on the outside, juicy on the inside. The waffles -- wow."\r\nTerrence: "Auntie April’s special hot sauce was one of my favorite parts."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Auntie April's Chicken, Waffles & Soul Food: Reviews",
"datePublished": "2010-07-22T15:56:12-07:00",
"dateModified": "2024-09-05T21:25:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3802/auntie-aprils-chicken-waffles-soul-food-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Auntie April’s Chicken, Waffles & Soul Food: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3814\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Auntie April’s Chicken, Waffles & Soul Food:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIn the interest of full disclosure, it’s important to understand that I am a lover of all things soul. Soul music, soul power, soul clapping, and especially soul food. Crispy fried chicken, ham-laden collard greens, perfectly breaded catfish, and red velvet cake are certainly a few of my favorite things, and they are dishes I’ve sampled near and far. However, even a jaded soul foodie, such as myself, will have a blast at Auntie April’s Chicken ‘n’ Waffles, an unpretentious finger-licking-good eatery on 3rd Street in the Bayview District. \u003c/p>\n\u003cp>My first trip to Auntie April’s was completely due to my being totally caught off guard by the fact that San Francisco had its own chicken and waffles spot. Having grown up on Roscoe’s House of Chicken ‘n’ Waffles, a Los Angeles staple, I knew I had to give it a try. Buttery, syrup-drenched waffles and crispy, crumbly chicken wings awaited. I was hooked, and at under $10, I could afford to gleefully work my way toward a first heart attack again and again. And I did.\u003c/p>\n\u003cp>For my most recent visit, I brought along two Auntie April’s newbies, and was determined to try something new myself. One of my guests ordered a $6 fried catfish po’boy, which was gigantic and served with fries that tasted just like all the other delicious goodies that had hopped into the fryer before them. Yum! Another went for the gold and got the $13 four-piece chicken dinner and, for her two hefty sides, chose collard greens and red beans and rice. The chicken, as always, had Auntie April’s melt-in-your-mouth batter without the grease one comes to expect at lesser fried chicken joints. Her collard greens were stewed to perfection, and her red beans and rice had just the right amount of seasonings.\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>Before I get into my meal of meals, I want to comment on some of the non-food features that are indicative of Auntie April’s serious soul cred. Firstly, the staff, which is usually no more than two, does not mess around. Their job is to fry your food perfectly and quickly (all of our meals were back to us in ten minutes), not to waste time on too many pleasantries. The restaurant also caters to its clientele, who are residents of the Bayview community, by providing a lovely seating area where people can congregate and by not wasting time/energy/space on unnecessary décor. Again, at Auntie April’s they are focused on the food, and you should be, too! Oh, and they have a touching Michael Jackson shrine! So much soul!\u003c/p>\n\u003cp>Anyway, back to the food focus! I decided to break away from my penchant for poultry on this visit and went with the 4-piece catfish dinner, which, for only $13, included four tasty pieces of fish, two sides, and cornbread. The fish was to die for! Tender and moist as could be and covered in a relatively light, but delightfully crispy cornmeal batter. My sides — mac ‘n’ cheese and yams — both knocked my socks off, with the mac leaving gooey strings in my beard, and the sweet syrupy yams putting me on the edge of a diabetic coma. \u003c/p>\n\u003cp>Somehow after all of this food, the three of us mustered up the courage to try and stuff down a slice of red velvet cake, as it looked too good to miss. It was. We bought another piece and will be dealing with the consequences for days. Auntie April’s is not for the faint of heart, literally, but if you’re the kind of person interested in heading to a new neighborhood to check out a community-serving, butter-drenched restaurant with a lot of soul, head on down to Auntie April’s today. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Auntie April’s Chicken, Waffles & Soul Food:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy wife and I decided to take our thirteen-year-old son Max and his best friend Nathan to dinner at Auntie Aprils. We opted for an early dinner and arrived at 6 pm. There were a bunch of folks hangin’ on the sidewalk in front of April’s but no one in the restaurant. Not even anyone behind the counter. I am guessing it’s more of a breakfast/lunch joint. \u003c/p>\n\u003cp>A nice young man came out and asked if we were going to get food to go or eat in, we opted to eat in, and he invited us to sit anywhere and gave us menus. \u003c/p>\n\u003cp>The décor is very basic. Some tables had glass tops and tablecloths, and others had those faux oilcloth tablecloths. There were some couches and chairs in the front window. We opted for a table in the back, close to the open kitchen, which runs all along one wall. \u003c/p>\n\u003cp>Shortly, April herself came out, sporting a red chef coat, red sweat pants, and what looked like slippers. She took our order – the boys ignored our advice, “They are known for their chicken and waffles here, boys,” and our son ordered a plain cheeseburger with fries, and Nathan ordered chicken strips with fries. Really, you could take these boys anywhere, and if those items are on the menu, that’s what they will order. It’s been that way since they first met in second grade. Nathan briefly considered ordering from the “Grown Man’s Menu,” but I think it was just because he liked the name. \u003c/p>\n\u003cp>My wife ordered the leg/thigh/waffle combo, and I got the three-piece wing and waffle combo. April and her young assistant commenced to whipping up our dinner. In no time at all, we were presented with our meal and plastic squirt bottles of ketchup, hot sauce, and (of course) syrup. \u003c/p>\n\u003cp>The boys declared their meals “good.” Our chicken and waffle combos were delicious. The chicken was hot and crispy on the outside, juicy on the inside. The hot sauce was a nice combo of spice and vinegar and was excellent on the chicken. The waffles — wow. First, they came loaded with a little lake of butter, to which I added the syrup, making a beautiful, little, buttery, sweet sauce. The waffles were light and crisp at first. Naturally, as the meal progressed, the butter/syrup duo permeated the waffle and they got less crisp, but they were still yummy. My son asked for a bite of waffle and then proceeded to eat about half of my waffle. I told him we could order him a waffle, but he contented himself with pilfering from mine. Nathan declined to taste the waffles, I think, because he didn’t want to experience the regret of not having ordered waffles. \u003c/p>\n\u003cp>I had looked at some reviews on Yelp, and many people commented on the red velvet cake, so my wife, who LOVES red velvet anything, ordered a slice, and April astutely suggested four forks. The cake was a two-layer affair, with the requisite cream cheese frosting, which April had packed with red velvet cake crumbs. The taste, unfortunately, did not live up to its image. It was dry and didn’t have enough chocolate flavor for me. The frosting was gooey, not fluffy, but it did have good cream cheese flavor. We guessed that perhaps the red velvet cake was intended for consumption earlier in the day and was maybe just a little long in the tooth by the time we ordered. Again, this is probably a better lunch spot. Our entire meal, for four people, was $38.00, which is very reasonable. \u003c/p>\n\u003cp>As for the neighborhood — we were able to get a parking space just one storefront away on the street. As we were pulling away, the boys commented that they hadn’t felt comfortable when we first got there, because of the people congregated in front of the restaurant. My wife and I felt completely safe the entire time, even though it was dark when we left. Again, probably a better lunch choice for four white folks from the ‘burbs, but even so, we didn’t have any issues and, despite what I had read on Yelp, saw no drug deals go down. \u003c/p>\n\u003cp>Would we go back? Probably, if we were in the area. I could totally see hitting Auntie April’s on the way to a game and picking up fried chicken to go. Or stopping on the way home from the airport. Or if I was at a client site over in Potrero Hill and finished up in time for lunch. But it’s not a destination choice, meaning I doubt I would get up on a Saturday and suggest driving there for lunch. Although, we did tack on a visit to Mitchell’s Ice Cream in the Lower Mission, which really isn’t that far, and is another out-of-the-way spot. So, a chicken-waffle-ice cream field trip just might make it a destination. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Auntie April’s Chicken, Waffles & Soul Food:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have had the infamous Roscoe’s chicken and waffles, so I had a little bit of an idea of what to expect from Auntie April’s Chicken ‘n’ Waffles, and I was looking forward to it. Auntie April’s is located in the Hunters Point/Bayview district of San Francisco, which has been/can be known for being a tough/rough part of town. I didn’t find that at all. I went midday and didn’t feel uncomfortable at all, and with plenty of parking, it had a leg up on most places to eat in San Francisco!\u003c/p>\n\u003cp>Although we — the \u003cem>Check, Please! Bay Area\u003c/em> participants — were instructed to bring cash to Auntie April’s, as they don’t take checks or credit cards, I, of course, forgot to go to the bank. Just up the block, I found a corner store, which had an ATM, and made my way back to survey the menu. Auntie April’s is a chicken, waffles, and sandwich joint, so I wasn’t expecting amazing atmosphere or ambience, and what I found was pleasant and enjoyable. Recently revitalized, the main drag is just out in front of the restaurant and features palm trees and a newly built Muni station, which are all visually appealing. The inside of Auntie April’s was clean, well lit, spacious, and had plenty of seating. \u003c/p>\n\u003cp>The first thing on the menu that caught my eye was the fried catfish, of which I am a huge fan. I did decide, however, to stick to the task and try the namesake chicken and waffles. Auntie April’s did feature several waffle and chicken combinations, including leg, thigh, breast, or chicken strip combinations. I chose the chicken strips/waffle combo. I also added a single pancake to the order as, truth be told, I am a huge pancake fan — more so than waffles. I also added a side of yams or “sweet potatoes,” since Auntie April’s has many great soul food side dishes on the menu as well. The food came quickly, within ten minutes. The service was great, helpful and friendly. A woman even came and insisted on fixing my slightly wobbly table leg before my order came out! \u003c/p>\n\u003cp>The waffle was to my liking, light, fluffy, and very tasty. The pancake was very good, cooked perfectly with great flavor. The syrup, which some say makes the dish, wasn’t my favorite, but it was still very tasty. The chicken strips were great; great seasoning, flavor, and not over cooked. The chicken batter was light and not too “cakey.” Auntie April’s special hot sauce was one of my favorite parts. I would love to go back there and have some scrambled eggs with that hot sauce — tasty! The yams were a great surprise. Cooked with brown sugar and cinnamon, they were moist and flavorful. \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 a great experience, and while a little out of my way living in the East Bay, I plan on going back to try some of the other items on the menu, and I would definitely recommend it to friends.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3802/auntie-aprils-chicken-waffles-soul-food-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7940"
],
"label": "checkplease_9339"
},
"checkplease_3804": {
"type": "posts",
"id": "checkplease_3804",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3804",
"score": null,
"sort": [
1279839327000
]
},
"guestAuthors": [],
"slug": "butterfly-restaurant-reviews",
"title": "Butterfly Restaurant: Reviews",
"publishDate": 1279839327,
"format": "aside",
"headTitle": "Butterfly Restaurant: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Butterfly Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3808\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Butterfly Restaurant:\u003c/strong> Thursday, February 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nButterfly is one of San Francisco’s great dining experiences. Having been in business for over a decade and in the Embarcadero location for over five years, Butterfly has the perfect combination of great food and wonderful atmosphere. I had the great fortune of performing here as a jazz guitarist for almost nine years, so I got know the menu, owners, chef, and wait staff well. My experiences as a guest are always wonderful.\u003c/p>\n\u003cp>As soon as I walk in, I’m greeted by a host and taken to a table. Right away you notice what great atmosphere Butterfly has. Since Butterfly is located on the Embracadero at Pier 33, you have terrific view of the San Francisco Bay; the water actually comes underneath the restaurant about halfway, so at a window seat you feel as if you are sitting on top of the Bay! The lighting is low, but not so low you can’t make out what you are eating. Butterfly also always has great music playing on the house sound system; on this particular day, it was great Brazilian music with Antonio Carlos Jobim and Joao Gilberto.\u003c/p>\n\u003cp>Butterfly’s origins in the “California-Asian fusion” movement are pulled off better than any restaurant I’ve been to. The Asian influences in each dish are always subtle and complementary. Once seated, I received the traditional complimentary Butterfly starter appetizer of edamame beans dipped in olive oil and covered with sea salt and black and white sesame seeds. Next, I ordered the poached pear salad, fried calamari, and ahi tuna rolls for an appetizer. All of the appetizers arrived within five to ten minutes. The pear salad, with both red and white pears, was amazing. The dressing was light, and the sweetness of the pears balanced the savory of the warm blue cheese corn muffin. The calamari is one of my favorite dishes at Butterfly. It is lightly battered and served with lemon cucumbers and Tabasco rémoulade and is never over cooked! The ahi tuna rolls are fantastic. Lightly battered with tempura, the ahi tuna rolls are served with wasabi and balanced with a crème fraîche, which is amazing. In my nine years of eating at Butterfly, I have never had to salt or pepper my food, a true sign of the great flavor your food has there!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For a main course, I had the New York strip steak with mushroom jus. I asked for the steak medium, and it was perfect — pink through the middle with a tiny bit of searing on top. The steak was tender and juicy. The mushroom jus was amazingly flavorful. It also came with a small twice-baked potato and a shrimp-stuffed shiitake mushroom. Amazing blend of Asian spices, seasonings, and foods blended with California cuisine. \u003c/p>\n\u003cp>In regards to the dessert, a disclaimer first, I love bananas, but do not normally like banana flavored food items. However, Butterfly’s warm banana bread pudding is truly one of the best desserts I’ve ever had! It’s served warm with macapuno ice cream, powdered sugar, and this great sauce, which I’m still trying to figure out. The banana taste is subtle and balanced by the ice cream and sauce. The bottom and middle of the pudding are so soft and moist and the top is crispy — such a great texture combination.\u003c/p>\n\u003cp>The entire dinning experience at Butterfly is wonderful. The food is amazing, and while it can be more expensive than some places, the portions and quality of the food makes it well worth it! The staff is knowledgeable and friendly, and the atmosphere, while upscale, is conducive to jeans and t-shirts or a business suit.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Butterfly Restaurant:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs a big fan of approaching situations with an open mind, I’m loath to admit that I was dead set on hating Butterfly before dining there. When I hear things like “Asian fusion,” “specialty cocktails,” and “Pier 33,” it reminds me of the income tax bracket I’m in and also of several less-than-exemplary wallet-busting situations that resulted in weeks of forced ramen consumption. Now that I’ve copped to my prejudice, I have to say that Butterfly threw me a serious curveball.\u003c/p>\n\u003cp>Not knowing what to do in situations where a place takes reservations, I made one online for a Thursday evening at 7, which was surprisingly simple. My guest and I arrived and were taken to one of only a handful of tables in the restaurant that were afforded an unencumbered view of the Bay, complete with passing ferries and the lights of Sausalito. The décor was also better than I had expected, cool but not gaudy, except for the chandeliers that looked like demonic sea urchins, which were actually a whole lot of fun. \u003c/p>\n\u003cp>Things got even better when our server let us know that Tuesday-Thursday evenings, Butterfly offers a three-course “Winter Menu,” which, for someone who’s used to value menus including four-piece chicken nuggets and pint-sized burgers, was a complete jaw dropper. For $21, my guest and I got to choose between three tantalizing options for a first course, entrée, and dessert. Yes!\u003cbr>\nAfter ordering several “specialty cocktails,” which, at $9 each, were pretty darn special, we got down to selecting our meals. As a declared pork aficionado, I delighted in selecting the kalua pig in butter lettuce cups as my first course. The pork was as tender and flavorful as any I’d ever had, and the delicious plum sauce it was served with made for a perfect sweet-savory blend. My dinner date chose the shrimp bisque with a puff pastry top, which was the size of a softball, and as buttery and doughy as could be. \u003c/p>\n\u003cp>As excited as we were about our first courses, our entrees got even better. My guest ordered the grilled Angus hanger steak, which was served over a tangle of pan-fried noodles, shrimp, and portabello mushrooms, and topped with fresh mâche. The steak was a perfect medium-rare with a rich smoky flavor, and the pan-fried noodles were crisp, but not even slightly greasy. My entrée, the sizzling turmeric grilled snapper was served much like my kalua pig, complete with cold noodles, grilled herbs and vegetables, and crisp butter lettuce to wrap it all up in. Putting them all together was fun in and of itself, and the resulting concoction knocked my socks off. The snapper was moist and had soaked up all of the tasty lemongrass and basil it had been sizzling in when it arrived. At this point we were already stuffed, and both of us struggled to finish even half of our entrees and had them wrapped up to go. What a lunch that made!\u003c/p>\n\u003cp>For dessert, which I was afraid to even think about, given my satiated state, I went with the warm chocolate torte, which was served with a generous scoop of chocolate ice cream. The richness contained in each bite was a chocolate lovers dream, and I forced myself to finish as much as I could stuff in. My date ordered the classic vanilla crème brûlée, which was light, flavorful and nothing short of perfect. \u003c/p>\n\u003cp>I can’t say how surprised I was by the value and quality we found at Butterfly. For a total of $75, we both left with huge grins on our faces and tomorrow’s bagged lunch to boot. While there were certainly moments that reminded me where I was, like the group at the table next to us guffawing over the apparently hilarious process of buying million dollar homes, even they couldn’t dampen the experience. And for two folks who laugh about struggling to balance rent and cell phone bills, it made the fact that we could afford such a great night on the town all the more pleasurable. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Butterfly Restaurant:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe walked into Butterfly as a light mist was falling on the Embarcadero. We have walked past this restaurant dozens of times, but never made it in. I have a built-in prejudice against anything on the waterfront as being touristy and not a good value. I realize that many restaurants along San Francisco’s waterfront are changing that perception, like the Water Bar, Epic Roasthouse, La Mar, and the Slanted Door, but there’s still Sinbad’s. \u003c/p>\n\u003cp>Anyway, we made a reservation through OpenTable (love that site) and were seated promptly by the hostess. The restaurant is not huge, but the high ceilings, the large wooded support beams, and the floor-to-ceiling windows all along the Bay side of the restaurant give it a feeling of spaciousness. I especially loved the huge sea anemone chandeliers. We were shown to a table for two facing the water. There were beautiful winking lights across the Bay, and we argued over whether it was Berkeley or El Cerrito we were seeing, until our waiter, Tom, corrected us both — it was the lights of refineries in Richmond. Huh. They really are pretty at night from this side of the Bay.\u003c/p>\n\u003cp>Tom was a fantastic waiter, attentive, funny, and efficient. Often, we start our meal with a cocktail, and Butterfly’s cocktail menu was intriguing and inventive, but we opted to skip cocktails, and go right to wine. Their wine list is good, not huge, but you can see that care was taken with the selections. This makes sense, since one of the investors is the wine maker at Reverie Vineyard in Napa. Based on our thinking about our dinner choices, we opted to select a Pinot Noir. Not wanting to break the bank on the wine, we actually selected the cheapest bottle on the Pinot list, a bottle of 2008 De Loach Pinot Noir. At $48, it was a lovely wine. Living so close to wine country, it’s hard to pay a lot for a bottle in a restaurant. \u003c/p>\n\u003cp>For starters, we ordered the wok-fried Shanghai garlic noodles with fall vegetables and the duo of poached pear and endive salad. The noodles were delicious, the vegetables cooked perfectly, and the garlic was in the foreground without overpowering the dish. My only complaint was that the dish included green peppers. Now, green peppers are one of the very few things that I won’t eat. I think their flavor is terrible, although I love all other peppers — red, yellow, orange, spicy, sweet, you name it. (I just discovered a Facebook Group called, “I Hate Green Peppers” — excellent.) Now, if I see green peppers in the ingredient list of a dish, I just steer clear. If, as in the case of the Shanghai garlic noodles at Butterfly, the dish comes with surprise green peppers, I don’t send it back. I am, after all, a big girl. So, I carefully pick out the green peppers and set them discreetly to the side. I want to be clear, my issue with green peppers is all mine, and I don’t fault the restaurant at all. And, even though I had to pick through the noodles to find all the offensive little green squares (nice, even dice, by the way), it in no way diminished my enjoyment of the dish. I loved those noodles and was sad when they were gone. Apparently, Butterfly procures the noodles from Chinatown, and the only thing in English on their invoice is the bottom line dollar sign. See, I love that story because it speaks to the level of detail that the chef takes with his food. \u003c/p>\n\u003cp>The salad was equally yummy, with a light dressing. The pears were perfectly poached, and the endive spears had a dab of blue cheese with a candied walnut that you could pick up and eat with your fingers. The only discordant note on the salad plate was the Hawaiian bread and blue cheese muffin. By itself, the muffin was fantastic, but it was a bit too garlicky and savory to meld with the yummy flavors of the salad. \u003c/p>\n\u003cp>For our entrees, I selected the roasted Sonoma Liberty Duck “Peking Style,” while my wife went with the five spice-braised Angus beef short ribs. Both were delicious, perfectly cooked, and beautifully presented. Tom delivered the short ribs and then poured the au jus from a cute little white pitcher over the crispy jasmine rice cakes. The five spice on the short ribs was perfect — it wasn’t overly domineering, nor was it just a whisper. The rice cakes were a perfect accompaniment to the sultry fall-apart ribs. The duck combined a confit of the leg and thigh and the seared breast. So, right off the bat, a ton of duck on the plate. The breast was cooked and seasoned perfectly. The confit leg was delicate and fell off the bone into succulent little bites. The orange “salad” was pretty, but didn’t add much to the dish, and although the menu advertised kumquats, I didn’t spot any. My only real disappointment was the green onion crêpes. They were a bit too egg foo yong-y for my taste, and the flavor was off for my palate. But let me be clear, once I pushed them to the side, I got maximum pleasure from the duck, which went exquisitely with the Pinot Noir. As Tom said, “Duck and Pinot Noir are just made for each other.”\u003c/p>\n\u003cp>My wife and I usually just split a dessert, but we were torn between three options on the dessert menu. First, the banana bread pudding with macapuno ice cream (sweet coconut) and macadamia nut brittle: you had me at bread pudding. Second, the warm chocolate torte with coffee ice cream. Not being huge chocolate people, we rarely choose the over-the-top chocolate dessert option, but both Tom and the manager highly recommended the dish. The third temptation was the banana lumpia rolls with coconut ice cream. Now, we already had one banana selection, and really, two girls don’t really need three desserts after a full and satisfying meal. But it was the coconut ice cream that was calling my name. We explained our dilemma to the manager, who solved it by bringing the bread pudding, the chocolate torte, and a beautiful little side of the coconut ice cream in a martini glass. Perfect. The bread pudding was off the charts good — perfect consistency — not too gummy and not at all dry. The warm chocolate torte was also delicious, with that gooey chocolate center that oozes out when you bust it open. And the coffee ice cream was a perfect partner. It was just really rich. The coconut ice cream was sublime with chunks of young coconut. We learned from Tom that the restaurant gets their ice cream from Mitchell’s in the Lower Mission. Mitchell’s apparently has all kinds of kooky tropical ice creams and has a retail storefront as well as being a wholesaler. Again, these are the little details that show the chef takes care in selecting the suppliers for his restaurant.\u003c/p>\n\u003cp>Speaking of the chef-owner, Robert Lam came out after our entrees to ask how our dinner was. I am always impressed when the chef mingles with the customers, getting feedback directly. Of course we gushed about our meal, and he was gracious, laughing along with us, as we talked about other five spice dishes we’ve had in the past at other restaurants that totally missed the mark. I saw him visit pretty much every table at some point during our meal. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, our experience was excellent and not only would we go back, we would also take our discriminating foodie friends here. The total for our meal was very reasonable at $136.88, especially for a tablecloth restaurant right on the water. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Terrence:\u003c/strong> \"Butterfly's origins in the 'California-Asian fusion' movement are pulled off better than any restaurant I've been to.\"\r\n\u003cstrong>Tom:\u003c/strong> \"For $21, my guest and I got to choose between three tantalizing options for a first course, entrée, and dessert. Yes!\"\r\n\u003cstrong>Stacy:\u003c/strong> \"Overall, our experience was excellent and not only would we go back, we would also take our discriminating foodie friends here.\"",
"status": "publish",
"parent": 0,
"modified": 1725596729,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 25,
"wordCount": 2803
},
"headData": {
"title": "Butterfly Restaurant: Reviews | KQED",
"description": "Terrence: "Butterfly's origins in the 'California-Asian fusion' movement are pulled off better than any restaurant I've been to."\r\nTom: "For $21, my guest and I got to choose between three tantalizing options for a first course, entrée, and dessert. Yes!"\r\nStacy: "Overall, our experience was excellent and not only would we go back, we would also take our discriminating foodie friends here."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Butterfly Restaurant: Reviews",
"datePublished": "2010-07-22T15:55:27-07:00",
"dateModified": "2024-09-05T21:25:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3804/butterfly-restaurant-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Butterfly Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3808\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Butterfly Restaurant:\u003c/strong> Thursday, February 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nButterfly is one of San Francisco’s great dining experiences. Having been in business for over a decade and in the Embarcadero location for over five years, Butterfly has the perfect combination of great food and wonderful atmosphere. I had the great fortune of performing here as a jazz guitarist for almost nine years, so I got know the menu, owners, chef, and wait staff well. My experiences as a guest are always wonderful.\u003c/p>\n\u003cp>As soon as I walk in, I’m greeted by a host and taken to a table. Right away you notice what great atmosphere Butterfly has. Since Butterfly is located on the Embracadero at Pier 33, you have terrific view of the San Francisco Bay; the water actually comes underneath the restaurant about halfway, so at a window seat you feel as if you are sitting on top of the Bay! The lighting is low, but not so low you can’t make out what you are eating. Butterfly also always has great music playing on the house sound system; on this particular day, it was great Brazilian music with Antonio Carlos Jobim and Joao Gilberto.\u003c/p>\n\u003cp>Butterfly’s origins in the “California-Asian fusion” movement are pulled off better than any restaurant I’ve been to. The Asian influences in each dish are always subtle and complementary. Once seated, I received the traditional complimentary Butterfly starter appetizer of edamame beans dipped in olive oil and covered with sea salt and black and white sesame seeds. Next, I ordered the poached pear salad, fried calamari, and ahi tuna rolls for an appetizer. All of the appetizers arrived within five to ten minutes. The pear salad, with both red and white pears, was amazing. The dressing was light, and the sweetness of the pears balanced the savory of the warm blue cheese corn muffin. The calamari is one of my favorite dishes at Butterfly. It is lightly battered and served with lemon cucumbers and Tabasco rémoulade and is never over cooked! The ahi tuna rolls are fantastic. Lightly battered with tempura, the ahi tuna rolls are served with wasabi and balanced with a crème fraîche, which is amazing. In my nine years of eating at Butterfly, I have never had to salt or pepper my food, a true sign of the great flavor your food has there!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For a main course, I had the New York strip steak with mushroom jus. I asked for the steak medium, and it was perfect — pink through the middle with a tiny bit of searing on top. The steak was tender and juicy. The mushroom jus was amazingly flavorful. It also came with a small twice-baked potato and a shrimp-stuffed shiitake mushroom. Amazing blend of Asian spices, seasonings, and foods blended with California cuisine. \u003c/p>\n\u003cp>In regards to the dessert, a disclaimer first, I love bananas, but do not normally like banana flavored food items. However, Butterfly’s warm banana bread pudding is truly one of the best desserts I’ve ever had! It’s served warm with macapuno ice cream, powdered sugar, and this great sauce, which I’m still trying to figure out. The banana taste is subtle and balanced by the ice cream and sauce. The bottom and middle of the pudding are so soft and moist and the top is crispy — such a great texture combination.\u003c/p>\n\u003cp>The entire dinning experience at Butterfly is wonderful. The food is amazing, and while it can be more expensive than some places, the portions and quality of the food makes it well worth it! The staff is knowledgeable and friendly, and the atmosphere, while upscale, is conducive to jeans and t-shirts or a business suit.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Butterfly Restaurant:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs a big fan of approaching situations with an open mind, I’m loath to admit that I was dead set on hating Butterfly before dining there. When I hear things like “Asian fusion,” “specialty cocktails,” and “Pier 33,” it reminds me of the income tax bracket I’m in and also of several less-than-exemplary wallet-busting situations that resulted in weeks of forced ramen consumption. Now that I’ve copped to my prejudice, I have to say that Butterfly threw me a serious curveball.\u003c/p>\n\u003cp>Not knowing what to do in situations where a place takes reservations, I made one online for a Thursday evening at 7, which was surprisingly simple. My guest and I arrived and were taken to one of only a handful of tables in the restaurant that were afforded an unencumbered view of the Bay, complete with passing ferries and the lights of Sausalito. The décor was also better than I had expected, cool but not gaudy, except for the chandeliers that looked like demonic sea urchins, which were actually a whole lot of fun. \u003c/p>\n\u003cp>Things got even better when our server let us know that Tuesday-Thursday evenings, Butterfly offers a three-course “Winter Menu,” which, for someone who’s used to value menus including four-piece chicken nuggets and pint-sized burgers, was a complete jaw dropper. For $21, my guest and I got to choose between three tantalizing options for a first course, entrée, and dessert. Yes!\u003cbr>\nAfter ordering several “specialty cocktails,” which, at $9 each, were pretty darn special, we got down to selecting our meals. As a declared pork aficionado, I delighted in selecting the kalua pig in butter lettuce cups as my first course. The pork was as tender and flavorful as any I’d ever had, and the delicious plum sauce it was served with made for a perfect sweet-savory blend. My dinner date chose the shrimp bisque with a puff pastry top, which was the size of a softball, and as buttery and doughy as could be. \u003c/p>\n\u003cp>As excited as we were about our first courses, our entrees got even better. My guest ordered the grilled Angus hanger steak, which was served over a tangle of pan-fried noodles, shrimp, and portabello mushrooms, and topped with fresh mâche. The steak was a perfect medium-rare with a rich smoky flavor, and the pan-fried noodles were crisp, but not even slightly greasy. My entrée, the sizzling turmeric grilled snapper was served much like my kalua pig, complete with cold noodles, grilled herbs and vegetables, and crisp butter lettuce to wrap it all up in. Putting them all together was fun in and of itself, and the resulting concoction knocked my socks off. The snapper was moist and had soaked up all of the tasty lemongrass and basil it had been sizzling in when it arrived. At this point we were already stuffed, and both of us struggled to finish even half of our entrees and had them wrapped up to go. What a lunch that made!\u003c/p>\n\u003cp>For dessert, which I was afraid to even think about, given my satiated state, I went with the warm chocolate torte, which was served with a generous scoop of chocolate ice cream. The richness contained in each bite was a chocolate lovers dream, and I forced myself to finish as much as I could stuff in. My date ordered the classic vanilla crème brûlée, which was light, flavorful and nothing short of perfect. \u003c/p>\n\u003cp>I can’t say how surprised I was by the value and quality we found at Butterfly. For a total of $75, we both left with huge grins on our faces and tomorrow’s bagged lunch to boot. While there were certainly moments that reminded me where I was, like the group at the table next to us guffawing over the apparently hilarious process of buying million dollar homes, even they couldn’t dampen the experience. And for two folks who laugh about struggling to balance rent and cell phone bills, it made the fact that we could afford such a great night on the town all the more pleasurable. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Butterfly Restaurant:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe walked into Butterfly as a light mist was falling on the Embarcadero. We have walked past this restaurant dozens of times, but never made it in. I have a built-in prejudice against anything on the waterfront as being touristy and not a good value. I realize that many restaurants along San Francisco’s waterfront are changing that perception, like the Water Bar, Epic Roasthouse, La Mar, and the Slanted Door, but there’s still Sinbad’s. \u003c/p>\n\u003cp>Anyway, we made a reservation through OpenTable (love that site) and were seated promptly by the hostess. The restaurant is not huge, but the high ceilings, the large wooded support beams, and the floor-to-ceiling windows all along the Bay side of the restaurant give it a feeling of spaciousness. I especially loved the huge sea anemone chandeliers. We were shown to a table for two facing the water. There were beautiful winking lights across the Bay, and we argued over whether it was Berkeley or El Cerrito we were seeing, until our waiter, Tom, corrected us both — it was the lights of refineries in Richmond. Huh. They really are pretty at night from this side of the Bay.\u003c/p>\n\u003cp>Tom was a fantastic waiter, attentive, funny, and efficient. Often, we start our meal with a cocktail, and Butterfly’s cocktail menu was intriguing and inventive, but we opted to skip cocktails, and go right to wine. Their wine list is good, not huge, but you can see that care was taken with the selections. This makes sense, since one of the investors is the wine maker at Reverie Vineyard in Napa. Based on our thinking about our dinner choices, we opted to select a Pinot Noir. Not wanting to break the bank on the wine, we actually selected the cheapest bottle on the Pinot list, a bottle of 2008 De Loach Pinot Noir. At $48, it was a lovely wine. Living so close to wine country, it’s hard to pay a lot for a bottle in a restaurant. \u003c/p>\n\u003cp>For starters, we ordered the wok-fried Shanghai garlic noodles with fall vegetables and the duo of poached pear and endive salad. The noodles were delicious, the vegetables cooked perfectly, and the garlic was in the foreground without overpowering the dish. My only complaint was that the dish included green peppers. Now, green peppers are one of the very few things that I won’t eat. I think their flavor is terrible, although I love all other peppers — red, yellow, orange, spicy, sweet, you name it. (I just discovered a Facebook Group called, “I Hate Green Peppers” — excellent.) Now, if I see green peppers in the ingredient list of a dish, I just steer clear. If, as in the case of the Shanghai garlic noodles at Butterfly, the dish comes with surprise green peppers, I don’t send it back. I am, after all, a big girl. So, I carefully pick out the green peppers and set them discreetly to the side. I want to be clear, my issue with green peppers is all mine, and I don’t fault the restaurant at all. And, even though I had to pick through the noodles to find all the offensive little green squares (nice, even dice, by the way), it in no way diminished my enjoyment of the dish. I loved those noodles and was sad when they were gone. Apparently, Butterfly procures the noodles from Chinatown, and the only thing in English on their invoice is the bottom line dollar sign. See, I love that story because it speaks to the level of detail that the chef takes with his food. \u003c/p>\n\u003cp>The salad was equally yummy, with a light dressing. The pears were perfectly poached, and the endive spears had a dab of blue cheese with a candied walnut that you could pick up and eat with your fingers. The only discordant note on the salad plate was the Hawaiian bread and blue cheese muffin. By itself, the muffin was fantastic, but it was a bit too garlicky and savory to meld with the yummy flavors of the salad. \u003c/p>\n\u003cp>For our entrees, I selected the roasted Sonoma Liberty Duck “Peking Style,” while my wife went with the five spice-braised Angus beef short ribs. Both were delicious, perfectly cooked, and beautifully presented. Tom delivered the short ribs and then poured the au jus from a cute little white pitcher over the crispy jasmine rice cakes. The five spice on the short ribs was perfect — it wasn’t overly domineering, nor was it just a whisper. The rice cakes were a perfect accompaniment to the sultry fall-apart ribs. The duck combined a confit of the leg and thigh and the seared breast. So, right off the bat, a ton of duck on the plate. The breast was cooked and seasoned perfectly. The confit leg was delicate and fell off the bone into succulent little bites. The orange “salad” was pretty, but didn’t add much to the dish, and although the menu advertised kumquats, I didn’t spot any. My only real disappointment was the green onion crêpes. They were a bit too egg foo yong-y for my taste, and the flavor was off for my palate. But let me be clear, once I pushed them to the side, I got maximum pleasure from the duck, which went exquisitely with the Pinot Noir. As Tom said, “Duck and Pinot Noir are just made for each other.”\u003c/p>\n\u003cp>My wife and I usually just split a dessert, but we were torn between three options on the dessert menu. First, the banana bread pudding with macapuno ice cream (sweet coconut) and macadamia nut brittle: you had me at bread pudding. Second, the warm chocolate torte with coffee ice cream. Not being huge chocolate people, we rarely choose the over-the-top chocolate dessert option, but both Tom and the manager highly recommended the dish. The third temptation was the banana lumpia rolls with coconut ice cream. Now, we already had one banana selection, and really, two girls don’t really need three desserts after a full and satisfying meal. But it was the coconut ice cream that was calling my name. We explained our dilemma to the manager, who solved it by bringing the bread pudding, the chocolate torte, and a beautiful little side of the coconut ice cream in a martini glass. Perfect. The bread pudding was off the charts good — perfect consistency — not too gummy and not at all dry. The warm chocolate torte was also delicious, with that gooey chocolate center that oozes out when you bust it open. And the coffee ice cream was a perfect partner. It was just really rich. The coconut ice cream was sublime with chunks of young coconut. We learned from Tom that the restaurant gets their ice cream from Mitchell’s in the Lower Mission. Mitchell’s apparently has all kinds of kooky tropical ice creams and has a retail storefront as well as being a wholesaler. Again, these are the little details that show the chef takes care in selecting the suppliers for his restaurant.\u003c/p>\n\u003cp>Speaking of the chef-owner, Robert Lam came out after our entrees to ask how our dinner was. I am always impressed when the chef mingles with the customers, getting feedback directly. Of course we gushed about our meal, and he was gracious, laughing along with us, as we talked about other five spice dishes we’ve had in the past at other restaurants that totally missed the mark. I saw him visit pretty much every table at some point during our meal. \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 experience was excellent and not only would we go back, we would also take our discriminating foodie friends here. The total for our meal was very reasonable at $136.88, especially for a tablecloth restaurant right on the water. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3804/butterfly-restaurant-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7941"
],
"label": "checkplease_9339"
},
"checkplease_3650": {
"type": "posts",
"id": "checkplease_3650",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3650",
"score": null,
"sort": [
1279238780000
]
},
"guestAuthors": [],
"slug": "chez-spencer-reviews",
"title": "Chez Spencer: Reviews [CLOSED]",
"publishDate": 1279238780,
"format": "aside",
"headTitle": "Chez Spencer: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Chez Spencer: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3667\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/40/2010/07/susan-miller.jpg\" alt=\"Susan Miller\" title=\"Susan Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmaceutical Sales Rep\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Spencer\u003cbr>\n\u003cstrong>Reviewed Chez Spencer:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n14th Street between Folsom and Harrison Streets is not exactly a charming street. There is little to no lighting on the street, and parking isn’t always easy, which is exactly why when one walks into Chez Spencer, it is like entering another world — a hidden oasis in the Mission. The ambiance is definitely one of the highlights! One enters through a gate, and it’s as if you’ve left the Bay Area and have just entered a restaurant built inside a wine-cave somewhere in France. \u003c/p>\n\u003cp>One walks through an outside garden, which includes the restaurant’s herb garden and olive trees, into an enclosed patio (where you can also dine) with its tiny, sparkling, white lights, and through the fantastic, enormous wooden doors into the restaurant. WOW! It has a vaulted ceiling with dramatic, arched beams, skylights, a wood-fired oven, and beautiful art and flowers tastefully arranged throughout the restaurant. Although it’s a spectacular setting with an industrial edge to it, there is still an intimate and romantic feel. The warm, even cozy lighting (whether sitting outside or in), as well as the pleasant music (live on the weekends), playing in the background that one can hear, but still carry on an intimate conversation, all add to the romantic elegance of this secret oasis. \u003c/p>\n\u003cp>My dining partner and I experienced excellent service. We walked in, announced ourselves to the French maître-d’, and were immediately taken to our table on the step-up platform area on the left side of the main room. We could view the sauté chefs working at their station from this vantage point, which was interesting, but not a distraction. The maître-d’ turned out to be our waiter, Florian, who was delightfully attentive and conversational if one asked him questions, but not so intrusive as to infringe upon our evening. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We asked Florian to pair our wines with each course, and he did a superb job of pairing, as well as making us feel like we were also choosing by explaining each wine and checking in with each of us to see if this was something we agreed might be a good match. Also, we asked him his recommendations on the food, despite having dined there often in the past. I was delighted to find his picks, to the dish, matched my own favorites from the menu. \u003c/p>\n\u003cp>I would definitely not say our meal was “bang for the buck,” especially considering that the butter-poached lobster starter was $25 alone, but the tasting menu with or without the wine pairing might be a better choice. Actually, we would have done this, but I simply could not live without having the HEAVENLY sweetbreads, which I believe are the best, certainly in the Bay Area, if not the world. OOOO LA LA! They are a specialty of the house.\u003c/p>\n\u003cp>All of the food was fantastic, but I have to say the sweetbreads were my favorite dish! I know that not everyone is a fan of sweetbreads and/or even willing to try them, but these are the ones to throw all caution to the wind! They are sautéed and served in a sherry wine vinegar and truffle vinaigrette with a Parmesan crisp and some arugula greens on top. The sweetbreads are sautéed to perfection, and one feels like one is eating a wonderful, warm beignet, set off by the rich sherry wine vinegar and truffle vinaigrette, and all of the richness is then cut by the light, peppery, and fresh arugula leaves. MAGNIFIQUE!\u003c/p>\n\u003cp>The asparagus is cooked perfectly al dente with some shaved Parmesan to add a slight salty or savory flavor to the grassiness, and a truffle-emulsion (which seemed more like a slightly flavored truffle-aioli with a hint of citrus and garlic) is drizzled on top. EXQUISITE! \u003c/p>\n\u003cp>The butter-poached lobster was cooked a la perfection: buttery, soft, sweet, and just chewy enough. It was sitting in what seemed to be a wonderful, smooth, and creamy artichoke dip or spread, much more viscous than what I traditionally think of as a “bisque.” We were both surprised at what a lovely, rich, and creamy dish this was! MARVELOUS!\u003c/p>\n\u003cp>For our mains, my partner had the wood-roasted Sonoma duck, which was deliciously savory slices of duck breast, cooked medium-rare, and served in a light, sweet wild berry and duck jus with sweet little cornmeal pancakes. I had the delicious rack of lamb, which was served medium-rare, cooked to a beautiful reddish-pink, and complemented by the charred edges. It was served in a rich port sauce with sautéed, buttery haricot vert, and carrots. DELICIOUS, both of these dishes!\u003c/p>\n\u003cp>The bread is très français: flaky on the outside, the crust crumbles onto your bread plate as you tear off a bite, but it is also light, airy, and chewy on the inside. And the butter…so creamy and sweet! The only thing I might change about these two items that would make a HUGE difference in, not only taste, but also perception of the whole experience is: one, they could warm the bread; and two, serve the butter at room temperature, so it’s easier to spread.\u003c/p>\n\u003cp>Let’s talk about my favorite course of any meal: DESSERT! HOORAY! My partner had a decadent warm chocolate pudding cake with Flowers of the Alps Tea Anglaise. A melt-in-your-mouth piece of heaven! I had a luscious, buttery, melt-in-your-mouth apple-almond tart with glace au lait. SUPERB! The only recommendation I would have for my dessert is that the topping should be creamier and not as icy as it was. \u003c/p>\n\u003cp>To sum up our experience: MARVELOUS! If one is looking for a romantic getaway with deliciously prepared foods, excellent service, and an intimate ambiance where one can carry on a conversation so as to enjoy one’s meal this is it. Chez Spencer is a hidden, romantic oasis in the Mission, a secret one should definitely share and experience with a loved one. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/eric-raynard.jpg\" alt=\"Eric Raynard\" title=\"Eric Raynard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Recruiter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marnee Thai Restaurant\u003cbr>\n\u003cstrong>Reviewed Chez Spencer:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOne approaches a fine dining establishment like Chez Spencer with certain expectations about the quality of food, service, and ambiance. On each and every level, this lovely restaurant surpassed all expectations.\u003c/p>\n\u003cp>The first positive indicator was a telephone call from a representative of Chez Spencer confirming our online reservation twenty-four hours in advance. When we arrived at 6 PM on a Friday evening, the hostess gave us a choice of the bustling inside room or the quieter and more romantic covered patio with heat lamps. When she alerted us that a live piano player was starting inside in an hour, we opted for the patio.\u003c/p>\n\u003cp>We were soon greeted by our server, Avery, a fresh-scrubbed young woman with a very caring customer service approach, who answered our questions and complied with each of our requests.\u003c/p>\n\u003cp>I got a glass of aromatic Côtes du Rhône red wine. For starters, we ordered the butter lettuce salad, served with a zesty lemon-mustard vinaigrette and freshly ground black pepper, and the red and gold beet salad, which came with a different vinaigrette dressing, candied walnuts, and a perfect bit of blue cheese. The careful preparation and simple execution of the salads foreshadowed more good things to come.\u003c/p>\n\u003cp>As luck would have it, I was walking past the wood-fired oven, open and visible behind a partition, as our entrees were pulled out and plated. The wood-fired oven sits in the middle of the inside room and helps create a “food prep as theater” vibe.\u003c/p>\n\u003cp>Sure enough, moments after returning to our table, the entrees arrived. Avery was accompanied by a bearded man, who I suspect, was Chez Spencer’s executive chef and owner, Laurent Katgely. Not a single detail was missed.\u003c/p>\n\u003cp>We enjoyed a beautifully aged and exceedingly tender filet mignon with seasonal mushrooms. Hints of garlic and salt underscored the complex flavors of the steak. It was simply perfect.\u003c/p>\n\u003cp>We also savored the sturgeon served on a bed of green beans and other vegetables. It was masterfully cooked to a toothsome texture just this side of flakiness. As requested, the béarnaise sauce was served on the side.\u003c/p>\n\u003cp>These sumptuous entrees were shared and consumed slowly for the fullest possible enjoyment. As we finished, the couple at the next table asked about our entrees. We discovered they were celebrating their first anniversary as we were celebrating our 29th. The Chez Spencer ambiance encouraged this conviviality. The votive candles with paper shades cast a warm glow in the room.\u003c/p>\n\u003cp>In keeping with the celebration, we indulged in two desserts. The cookie bowl had a number of delightful treats, including a coconut bonbon, a chocolate brownie, a meringue cookie, and two biscotti. The warm apple-almond tart was a rich pleasure with a scoop of vanilla ice cream. The perfect complement to the meal.\u003c/p>\n\u003cp>What a wonderful find: an elegant, unfussy, upscale French brasserie featuring simple, perfect ingredients, expertly prepared and served by a warm and caring staff in a lovely space that felt like an oasis of tranquility. I will be back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/ali-spivak.jpg\" alt=\"Ali Spivak\" title=\"Ali Spivak\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ali\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Broken Record\u003cbr>\n\u003cstrong>Reviewed Chez Spencer:\u003c/strong> Tuesday, February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChez Spencer’s interior is quite nice with a toned-down industrial feel and open kitchen at the end. I thought it was a little too dark inside, making it difficult to read the menu or see what we were eating. The ambiance, otherwise, was nice and it wasn’t too loud. \u003c/p>\n\u003cp>We started with cocktails from the bar. We had the Pear Lime Ricky (pear eau de vie, lime, soda, and sugar) and Chez Spencer Martini, which were both very good. \u003c/p>\n\u003cp>I started with the bouillabaisse with saffron aioli. The soup is cream-free and has pureed fish and a slightly spicy tomato-based broth. I loved the bisque-like texture, and the lack of cream kept the largish portion from being too filling. It was very flavorful and had just the right amount of spice/heat. The pan-seared scallops with hearts of palm and sauce verte were also excellent. The three large scallops were cooked perfectly, and the vinaigrette-like sauce was flavorful, but didn’t overpower the scallops or the hearts of palm. I thoroughly enjoyed the bite I got of this dish. \u003c/p>\n\u003cp>For our main courses, we ordered the wood-seared venison with jabron potato and juniper berry-peppercorn jus, and the wood-grilled filet mignon with morels a la crème and truffle butter. I had the venison, and it was perfectly cooked and not even slightly gamey. The meat was sliced into medallions and laid over the delicious sauce. I loved the garnish of tiny micro greens mixed with mint; it made a refreshing counterpoint to the meat and potatoes. I wasn’t a fan of the potatoes. I thought they were a little bland and a bit too rich. However, I’m not a fan of au gratin potatoes, so it wasn’t that the restaurant didn’t execute them correctly. This was the one point in the meal when I missed having salt and peppershakers on the table. \u003c/p>\n\u003cp>The filet mignon was ordered very rare (blue) and came out medium rare. When we got the waiter’s attention, he immediately took it away to be replaced. The second one was better, and our server apologized for the error. It wasn’t a big deal, but it did put the pace of the meal off, since I had finished my main course by the time it came out again. The mushroom cream sauce was chock full of morels and would please any mushroom lover. \u003c/p>\n\u003cp>For dessert, we shared the hazelnut parfait “a la neige” with milk-poached meringue, espresso caramel, and Piedmont hazelnuts. This was lovely, basically a frozen hazelnut mousse topped with a soft meringue and espresso-flavored caramel. It was surprisingly light and refreshing. We both loved this dish.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I thought that, overall, the restaurant was quite good but a bit pricy, although certainly not out of line with similar local restaurants. The service was good, but not great — they were a little slow in refilling our water glasses, but did catch up as the meal went on. I will definitely keep Chez Spencer on my shortlist of places to go on date night!\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Susan:\u003c/strong> \"Chez Spencer is a hidden, romantic oasis in the Mission, a secret one should definitely share & experience with a loved one.\"\r\n\u003cstrong>Eric:\u003c/strong> \"An elegant, unfussy, upscale French brasserie featuring simple, perfect ingredients, expertly prepared and served by a warm and caring staff in a lovely space that felt like an oasis of tranquility.\"\r\n\u003cstrong>Ali:\u003c/strong> \"I will definitely keep Chez Spencer on my shortlist of places to go on date night!\"\r\n",
"status": "publish",
"parent": 0,
"modified": 1725596735,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 34,
"wordCount": 2187
},
"headData": {
"title": "Chez Spencer: Reviews [CLOSED] | KQED",
"description": "Susan: "Chez Spencer is a hidden, romantic oasis in the Mission, a secret one should definitely share & experience with a loved one."\r\nEric: "An elegant, unfussy, upscale French brasserie featuring simple, perfect ingredients, expertly prepared and served by a warm and caring staff in a lovely space that felt like an oasis of tranquility."\r\nAli: "I will definitely keep Chez Spencer on my shortlist of places to go on date night!"\r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chez Spencer: Reviews [CLOSED]",
"datePublished": "2010-07-15T17:06:20-07:00",
"dateModified": "2024-09-05T21:25:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3650/chez-spencer-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp505iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chez Spencer: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3667\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/40/2010/07/susan-miller.jpg\" alt=\"Susan Miller\" title=\"Susan Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmaceutical Sales Rep\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Spencer\u003cbr>\n\u003cstrong>Reviewed Chez Spencer:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n14th Street between Folsom and Harrison Streets is not exactly a charming street. There is little to no lighting on the street, and parking isn’t always easy, which is exactly why when one walks into Chez Spencer, it is like entering another world — a hidden oasis in the Mission. The ambiance is definitely one of the highlights! One enters through a gate, and it’s as if you’ve left the Bay Area and have just entered a restaurant built inside a wine-cave somewhere in France. \u003c/p>\n\u003cp>One walks through an outside garden, which includes the restaurant’s herb garden and olive trees, into an enclosed patio (where you can also dine) with its tiny, sparkling, white lights, and through the fantastic, enormous wooden doors into the restaurant. WOW! It has a vaulted ceiling with dramatic, arched beams, skylights, a wood-fired oven, and beautiful art and flowers tastefully arranged throughout the restaurant. Although it’s a spectacular setting with an industrial edge to it, there is still an intimate and romantic feel. The warm, even cozy lighting (whether sitting outside or in), as well as the pleasant music (live on the weekends), playing in the background that one can hear, but still carry on an intimate conversation, all add to the romantic elegance of this secret oasis. \u003c/p>\n\u003cp>My dining partner and I experienced excellent service. We walked in, announced ourselves to the French maître-d’, and were immediately taken to our table on the step-up platform area on the left side of the main room. We could view the sauté chefs working at their station from this vantage point, which was interesting, but not a distraction. The maître-d’ turned out to be our waiter, Florian, who was delightfully attentive and conversational if one asked him questions, but not so intrusive as to infringe upon our evening. \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 asked Florian to pair our wines with each course, and he did a superb job of pairing, as well as making us feel like we were also choosing by explaining each wine and checking in with each of us to see if this was something we agreed might be a good match. Also, we asked him his recommendations on the food, despite having dined there often in the past. I was delighted to find his picks, to the dish, matched my own favorites from the menu. \u003c/p>\n\u003cp>I would definitely not say our meal was “bang for the buck,” especially considering that the butter-poached lobster starter was $25 alone, but the tasting menu with or without the wine pairing might be a better choice. Actually, we would have done this, but I simply could not live without having the HEAVENLY sweetbreads, which I believe are the best, certainly in the Bay Area, if not the world. OOOO LA LA! They are a specialty of the house.\u003c/p>\n\u003cp>All of the food was fantastic, but I have to say the sweetbreads were my favorite dish! I know that not everyone is a fan of sweetbreads and/or even willing to try them, but these are the ones to throw all caution to the wind! They are sautéed and served in a sherry wine vinegar and truffle vinaigrette with a Parmesan crisp and some arugula greens on top. The sweetbreads are sautéed to perfection, and one feels like one is eating a wonderful, warm beignet, set off by the rich sherry wine vinegar and truffle vinaigrette, and all of the richness is then cut by the light, peppery, and fresh arugula leaves. MAGNIFIQUE!\u003c/p>\n\u003cp>The asparagus is cooked perfectly al dente with some shaved Parmesan to add a slight salty or savory flavor to the grassiness, and a truffle-emulsion (which seemed more like a slightly flavored truffle-aioli with a hint of citrus and garlic) is drizzled on top. EXQUISITE! \u003c/p>\n\u003cp>The butter-poached lobster was cooked a la perfection: buttery, soft, sweet, and just chewy enough. It was sitting in what seemed to be a wonderful, smooth, and creamy artichoke dip or spread, much more viscous than what I traditionally think of as a “bisque.” We were both surprised at what a lovely, rich, and creamy dish this was! MARVELOUS!\u003c/p>\n\u003cp>For our mains, my partner had the wood-roasted Sonoma duck, which was deliciously savory slices of duck breast, cooked medium-rare, and served in a light, sweet wild berry and duck jus with sweet little cornmeal pancakes. I had the delicious rack of lamb, which was served medium-rare, cooked to a beautiful reddish-pink, and complemented by the charred edges. It was served in a rich port sauce with sautéed, buttery haricot vert, and carrots. DELICIOUS, both of these dishes!\u003c/p>\n\u003cp>The bread is très français: flaky on the outside, the crust crumbles onto your bread plate as you tear off a bite, but it is also light, airy, and chewy on the inside. And the butter…so creamy and sweet! The only thing I might change about these two items that would make a HUGE difference in, not only taste, but also perception of the whole experience is: one, they could warm the bread; and two, serve the butter at room temperature, so it’s easier to spread.\u003c/p>\n\u003cp>Let’s talk about my favorite course of any meal: DESSERT! HOORAY! My partner had a decadent warm chocolate pudding cake with Flowers of the Alps Tea Anglaise. A melt-in-your-mouth piece of heaven! I had a luscious, buttery, melt-in-your-mouth apple-almond tart with glace au lait. SUPERB! The only recommendation I would have for my dessert is that the topping should be creamier and not as icy as it was. \u003c/p>\n\u003cp>To sum up our experience: MARVELOUS! If one is looking for a romantic getaway with deliciously prepared foods, excellent service, and an intimate ambiance where one can carry on a conversation so as to enjoy one’s meal this is it. Chez Spencer is a hidden, romantic oasis in the Mission, a secret one should definitely share and experience with a loved one. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/eric-raynard.jpg\" alt=\"Eric Raynard\" title=\"Eric Raynard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Recruiter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marnee Thai Restaurant\u003cbr>\n\u003cstrong>Reviewed Chez Spencer:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOne approaches a fine dining establishment like Chez Spencer with certain expectations about the quality of food, service, and ambiance. On each and every level, this lovely restaurant surpassed all expectations.\u003c/p>\n\u003cp>The first positive indicator was a telephone call from a representative of Chez Spencer confirming our online reservation twenty-four hours in advance. When we arrived at 6 PM on a Friday evening, the hostess gave us a choice of the bustling inside room or the quieter and more romantic covered patio with heat lamps. When she alerted us that a live piano player was starting inside in an hour, we opted for the patio.\u003c/p>\n\u003cp>We were soon greeted by our server, Avery, a fresh-scrubbed young woman with a very caring customer service approach, who answered our questions and complied with each of our requests.\u003c/p>\n\u003cp>I got a glass of aromatic Côtes du Rhône red wine. For starters, we ordered the butter lettuce salad, served with a zesty lemon-mustard vinaigrette and freshly ground black pepper, and the red and gold beet salad, which came with a different vinaigrette dressing, candied walnuts, and a perfect bit of blue cheese. The careful preparation and simple execution of the salads foreshadowed more good things to come.\u003c/p>\n\u003cp>As luck would have it, I was walking past the wood-fired oven, open and visible behind a partition, as our entrees were pulled out and plated. The wood-fired oven sits in the middle of the inside room and helps create a “food prep as theater” vibe.\u003c/p>\n\u003cp>Sure enough, moments after returning to our table, the entrees arrived. Avery was accompanied by a bearded man, who I suspect, was Chez Spencer’s executive chef and owner, Laurent Katgely. Not a single detail was missed.\u003c/p>\n\u003cp>We enjoyed a beautifully aged and exceedingly tender filet mignon with seasonal mushrooms. Hints of garlic and salt underscored the complex flavors of the steak. It was simply perfect.\u003c/p>\n\u003cp>We also savored the sturgeon served on a bed of green beans and other vegetables. It was masterfully cooked to a toothsome texture just this side of flakiness. As requested, the béarnaise sauce was served on the side.\u003c/p>\n\u003cp>These sumptuous entrees were shared and consumed slowly for the fullest possible enjoyment. As we finished, the couple at the next table asked about our entrees. We discovered they were celebrating their first anniversary as we were celebrating our 29th. The Chez Spencer ambiance encouraged this conviviality. The votive candles with paper shades cast a warm glow in the room.\u003c/p>\n\u003cp>In keeping with the celebration, we indulged in two desserts. The cookie bowl had a number of delightful treats, including a coconut bonbon, a chocolate brownie, a meringue cookie, and two biscotti. The warm apple-almond tart was a rich pleasure with a scoop of vanilla ice cream. The perfect complement to the meal.\u003c/p>\n\u003cp>What a wonderful find: an elegant, unfussy, upscale French brasserie featuring simple, perfect ingredients, expertly prepared and served by a warm and caring staff in a lovely space that felt like an oasis of tranquility. I will be back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/ali-spivak.jpg\" alt=\"Ali Spivak\" title=\"Ali Spivak\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ali\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Broken Record\u003cbr>\n\u003cstrong>Reviewed Chez Spencer:\u003c/strong> Tuesday, February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChez Spencer’s interior is quite nice with a toned-down industrial feel and open kitchen at the end. I thought it was a little too dark inside, making it difficult to read the menu or see what we were eating. The ambiance, otherwise, was nice and it wasn’t too loud. \u003c/p>\n\u003cp>We started with cocktails from the bar. We had the Pear Lime Ricky (pear eau de vie, lime, soda, and sugar) and Chez Spencer Martini, which were both very good. \u003c/p>\n\u003cp>I started with the bouillabaisse with saffron aioli. The soup is cream-free and has pureed fish and a slightly spicy tomato-based broth. I loved the bisque-like texture, and the lack of cream kept the largish portion from being too filling. It was very flavorful and had just the right amount of spice/heat. The pan-seared scallops with hearts of palm and sauce verte were also excellent. The three large scallops were cooked perfectly, and the vinaigrette-like sauce was flavorful, but didn’t overpower the scallops or the hearts of palm. I thoroughly enjoyed the bite I got of this dish. \u003c/p>\n\u003cp>For our main courses, we ordered the wood-seared venison with jabron potato and juniper berry-peppercorn jus, and the wood-grilled filet mignon with morels a la crème and truffle butter. I had the venison, and it was perfectly cooked and not even slightly gamey. The meat was sliced into medallions and laid over the delicious sauce. I loved the garnish of tiny micro greens mixed with mint; it made a refreshing counterpoint to the meat and potatoes. I wasn’t a fan of the potatoes. I thought they were a little bland and a bit too rich. However, I’m not a fan of au gratin potatoes, so it wasn’t that the restaurant didn’t execute them correctly. This was the one point in the meal when I missed having salt and peppershakers on the table. \u003c/p>\n\u003cp>The filet mignon was ordered very rare (blue) and came out medium rare. When we got the waiter’s attention, he immediately took it away to be replaced. The second one was better, and our server apologized for the error. It wasn’t a big deal, but it did put the pace of the meal off, since I had finished my main course by the time it came out again. The mushroom cream sauce was chock full of morels and would please any mushroom lover. \u003c/p>\n\u003cp>For dessert, we shared the hazelnut parfait “a la neige” with milk-poached meringue, espresso caramel, and Piedmont hazelnuts. This was lovely, basically a frozen hazelnut mousse topped with a soft meringue and espresso-flavored caramel. It was surprisingly light and refreshing. We both loved this dish.\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 thought that, overall, the restaurant was quite good but a bit pricy, although certainly not out of line with similar local restaurants. The service was good, but not great — they were a little slow in refilling our water glasses, but did catch up as the meal went on. I will definitely keep Chez Spencer on my shortlist of places to go on date night!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3650/chez-spencer-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7936"
],
"label": "checkplease_9339"
},
"checkplease_3657": {
"type": "posts",
"id": "checkplease_3657",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3657",
"score": null,
"sort": [
1279238759000
]
},
"guestAuthors": [],
"slug": "broken-record-reviews",
"title": "Broken Record: Reviews [now Hood Grub]",
"publishDate": 1279238759,
"format": "aside",
"headTitle": "Broken Record: Reviews [now Hood Grub] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Broken Record: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3670\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/40/2010/07/ali-spivak.jpg\" alt=\"Ali Spivak\" title=\"Ali Spivak\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ali\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Broken Record\u003cbr>\n\u003cstrong>Reviewed Broken Record:\u003c/strong> Wednesday, February 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAt first, and probably second, glance, The Broken Record doesn’t seem like much of a destination. Located out in the Excelsior District on a strip featuring a Laundromat and a convenience store, it is a bit of a hike from Balboa Park BART, although MUNI does run down Geneva Ave. There is plenty of parking, though, a rarity in other parts of San Francisco. Don’t be deterred by the neighborhood or what looks like a typical dive bar when you walk in the door. Head straight for the unpretentious back room and be greeted by a menu that features gourmet twists on a typical bar menu. I don’t know of any other dive bar that has duck confit potato skins and specials, like French toast topped with seared foie gras!\u003c/p>\n\u003cp> I’ve been there several times, and have noticed that kitchen is kept very clean, even if the dining area and tables are a little worn around the edges. It can get a little chilly when patrons are going in and out of the back patio to smoke, so be warned. Peruse the menu that is written on a large chalkboard over the kitchen. After you decide what you want, order and pay for the food at the counter, then wait for your order to trickle out to you when it is ready. \u003c/p>\n\u003cp>The Broken Record is good for groups (just call ahead and warn them if you have a lot of people, they can get overwhelmed pretty easily, like when we ambushed them with thirty people one night), because everyone orders and pays separately, including for the bar. The service is always friendly, although it can get a bit erratic if the place is busy, as it often is. It certainly isn’t a four-star restaurant experience, but that isn’t what you come here for. You come for good, decently priced, proto-Southern food that features lots and lots of bacon. They also have quite a few vegetarian options, like the portobello burger, tomato soup, and macaroni and cheese. This really isn’t a good place for a diet! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We ordered the Crispy Broccoli, which is fresh broccoli that is deep-fried and topped with grated Parmesan cheese and red pepper flakes. Even though it is fried, it isn’t greasy, and the combination of caramelized broccoli, salty cheese, and spicy pepper is delicious, and certainly isn’t something I’ve seen anywhere else. \u003c/p>\n\u003cp>The bacon burger is, in my opinion, one of the best burgers in San Francisco. The chefs grind the bacon into the beef and hand-form the patties before cooking. The burger is juicy and full of bacon flavor without being too greasy. It is worth a trip to the restaurant to try it, especially if you want a unique twist on a bacon cheeseburger. We ordered a side of bacon fries with the burger, and they are also good. Thin, crisp french fries are topped with, you guessed it, chopped bacon. Yum.\u003c/p>\n\u003cp>I have always wanted to try one of their desserts, but I’ve always been so stuffed that I couldn’t manage it. The waffle with ice cream always looks good, though. The bar has about five beers on tap, and they carry a nice selection of whiskeys, if that is your thing. \u003c/p>\n\u003cp>So, if you are looking for something different and off the beaten path, or have a hankering for bacon, I’d recommend a visit to the Broken Record!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/susan-miller.jpg\" alt=\"Susan Miller\" title=\"Susan Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmaceutical Sales Rep\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Spencer\u003cbr>\n\u003cstrong>Reviewed Broken Record:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt’s a HAUL to get here, and the Broken Record is a TOTAL DIVE; edgy, raw, loads of “tats” on the patrons — maybe that’s I why I LOVED the actual bar! There seemed to be a fun, edgy crowd, and I would definitely go back if I were ever in the neighborhood (doubtful) — and/or if it were magically transported to my neighborhood — for drinks, pool, and the cool music and/or the DJ, who began spinning halfway through our meal.\u003c/p>\n\u003cp>Bang for the buck…? Yes, definitely for the food, satiation factor, and quantity-served. I’m not sure if one would factor in long-term health care costs in eating this type of food regularly though…just a thought!\u003c/p>\n\u003cp>I found on Yelp that the menu always changes, which was interesting to me. There were some fun things that I wished I could have tried that weren’t on the current menu. One orders and pays CASH (thank god we had enough) at the cash register after perusing the evening’s offering on a large chalkboard hanging over the kitchen — two cooks within, hard at work! As far as enjoying a good meal AND conversation, my dining partners and I could barely talk during our meal, but that’s not the point, right? This is the type of place where you go for a good fried, cholesterol-laden, balls-out-not-so-good-for-your-waist-line-or-diet-eat-after-too-much-drinking…kinda meal! \u003c/p>\n\u003cp>For appetizers, we ordered the french fries, and if you like fries, which most of our group did (four adults and two kids, 8 and 10-years-old), these were definitely good, perfectly crunchy, just greasy enough, and satisfying!\u003c/p>\n\u003cp>The Crispy Broccoli was one of my favorites; crunchy and a tad charred with chili flakes and cheese sprinkled on top. I could’ve eaten this all day and clogged all of my arteries in the meantime!\u003c/p>\n\u003cp>As for the “famed” duck confit potato skins, we thought, “Way toooo much goin’ on.” Also, we thought that the actual skins were rather soggy. The ingredients — which equaled overkill in our minds — were: Gruyère cheese, buttered truffle, scallions, ranch dressing, and duck confit. I vote to skip the ranch or something, or make it a more benign creamy topping.\u003c/p>\n\u003cp>My pulled pork sandwich was delicious! This was the second of my three favorite items from the meal. The pork was tender, juicy, savory, and the sauce tangy. The toasted, buttery bun, on which it came, topped off a really tasty sandwich.\u003c/p>\n\u003cp>My friend Julie had the roasted mushroom sandwich — huge portobello mushrooms with warm mozzarella, roasted red peppers, a balsamic aioli, and fresh basil. This was also very good and cheesy!\u003c/p>\n\u003cp>The two men in the group had the bacon cheeseburger, which was OK. It was a tad salty, and the bacon was actually mixed in with the ground beef, so one missed the “crunchy, smoky-baconess” of it all.\u003c/p>\n\u003cp>Lucy, the ten-year-old in the group enjoyed her creamy tomato soup, and I thought it was good as well. Rich and creamy, with just a little kick of something, not sure if it was sour cream, curry, or what. Lucy said the grilled cheese sandwich, which comes with the soup, was also yummy. It looked really great! Thick buttery, toasted bread with gobs of cheese oozing out the sides.\u003c/p>\n\u003cp>Ian, who is eight-years-old, seemed to enjoy his finger-licking-good chicken wings. I didn’t try them, but they looked picture perfect with a thick, crunchy batter, and deep-fried to a toasty brown. They come with two dipping sauces: blue cheese and Buffalo sauce. I didn’t try these either, but supposedly the trick is to double-dip in both sauces with each bite! \u003c/p>\n\u003cp>Let’s talk about my favorite course: DESSERT! The Toho Brownie was OFF THE HOOK! Warm, gooey, and topped off with a delicious vanilla been ice cream. Lucy turned to me and said, “I don’t eat much for dinner, but LOOK OUT when it comes to dessert!” A girl after my own heart! We both put our spoons in our separate bowls and did not come up for air until we were finished. Lucy turned to me again, when were both done, and said, “I think I ate that too fast!” Again, a truer statement had ne’er been told, but I wouldn’t trade a sticky-spoonful of that brownie with ice cream for the world!\u003c/p>\n\u003cp>The other four in our group shared one waffle with banana ice cream (yes, Lucy and I were selfish in each having our own dessert)! Ian and Julie loved the waffle, but my boyfriend Chris thought it was just “OK,” and, trust me, he considers himself a waffle connoisseur! I thought it was delightfully light and buttery, but who am I when in the company of a waffle expert?\u003c/p>\n\u003cp>I did have to laugh, because on the way home, my boyfriend Chris accused me of forcing him to eat/order the bacon cheeseburger, which, along with the rest of the meal, would render him a “whale” all within a few hours time! Unfortunately, he did put on a few pounds after weighing-in the next day. I attributed it all to the high-salt content/water retention of the previous evening’s meal. \u003c/p>\n\u003cp>Although I enjoyed this once-in-a-blue-moon, soul-food experience, I would probably not go back for the food (and for the sake of my cholesterol). I would however, happily go back for the bar, pool, and music if ever in the neighborhood (doubtful) and/or if this bar/restaurant were ever magically transported to the East Bay where I live. I dug the atmosphere and thought the food was OK; definitely GOOD for bar food and/or if you are in a decadent mood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/eric-raynard.jpg\" alt=\"Eric Raynard\" title=\"Eric Raynard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Recruiter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marnee Thai Restaurant\u003cbr>\n\u003cstrong>Reviewed Broken Record:\u003c/strong> Thursday, February 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBroken Record sits on a wounded section of Geneva Avenue in the far southeastern corner of San Francisco. Loud 80s hair metal music thumps incessantly in the front room. The bar is on the left with an array of 250 whiskeys shelved above. Three or four boozy patrons sit around shouting over the music. A lonely pool table is on the right.\u003c/p>\n\u003cp>Food is available straight back through an unadorned interior tunnel with the bathroom on the right. A cursory inspection reveals no cover on the toilet tank, no switch plate near the light, and duct tape around the switch box.\u003c/p>\n\u003cp>The concept becomes clear: “dive bar,” the term of art for a no-frills place to get serious about drinking. What appeals to a serious drinker is salty, fried food. A dive bar with good bar food is the expectation.\u003c/p>\n\u003cp>The food area blares another kind of rock at volume. We experienced Beck (“Odelay” or “Guerro”) and Howlin’ Wolf. The kitchen area on the right sits behind a counter where one orders. The bill of fare is scrawled on a chalkboard above the kitchen. A Bruce Lee kung fu movie plays silently on the opposite wall. The dimly lit room is filled with an odd assortment of oversized, institutional tables.\u003c/p>\n\u003cp>Self-service is the MO. One returns to the bar to get a drink. One beer on tap is “F— You, Stupid Wheat Beer.” The friendly bartender explained Broken Record was known as the “F— You, Stupid” bar \u003cem>before\u003c/em> they had the wheat beer specially crafted for them. Tee-shirts with that proud slogan are available for sale. Only one kind of red wine is available in a single serve, airplane-style bottle.\u003c/p>\n\u003cp>We sampled four items. First was the deep-fried crispy broccoli with crushed red pepper flakes. The flowers were overcooked and left an acrid, burnt taste.\u003c/p>\n\u003cp>Next came the duck confit potato skins with Gruyère cheese and fried pieces of duck skin, which had the saltiness and mouthfeel of bacon. Pungent garlic competed with other ingredients for attention. Pressing a fork on the potato forced translucent grease to escape and pool on the plate.\u003c/p>\n\u003cp>Then the fried clams appeared. The industrial strength breading was too thick and hid the clam flavor. The monkey dish held an interesting garnish of fennel with skinned grapefruit segments, a nice touch indicating some intention or plan to the food. Last was the beef and bacon burger with avocado, a hockey puck-sized portion (about four ounces) of fluffy, salty meat served on a singed bun.\u003c/p>\n\u003cp>The service staff was friendly and attentive. Their attitude was great. There was soap and paper towels in the restroom.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Otherwise, the whole experience was lost on me. I understand the “dive bar with great food” concept, but this execution didn’t work for me. I left with an upset stomach. I did not have enough drinks to enjoy the atmosphere or food. Unfortunately, I will never have enough drinks at one time to enjoy Broken Record. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Ali:\u003c/strong> \"The bacon burger is, in my opinion, one of the best burgers in San Francisco.\" \r\n\u003cstrong>Susan:\u003c/strong> \"I dug the atmosphere and thought the food was OK; definitely GOOD for bar food and/or if you are in a decadent mood.\"\r\n\u003cstrong>Eric:\u003c/strong> \"I understand the 'dive bar with great food' concept, but this execution didn’t work for me.\"",
"status": "publish",
"parent": 0,
"modified": 1725596738,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 36,
"wordCount": 2235
},
"headData": {
"title": "Broken Record: Reviews [now Hood Grub] | KQED",
"description": "Ali: "The bacon burger is, in my opinion, one of the best burgers in San Francisco." \r\nSusan: "I dug the atmosphere and thought the food was OK; definitely GOOD for bar food and/or if you are in a decadent mood."\r\nEric: "I understand the 'dive bar with great food' concept, but this execution didn’t work for me."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Broken Record: Reviews [now Hood Grub]",
"datePublished": "2010-07-15T17:05:59-07:00",
"dateModified": "2024-09-05T21:25:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3657/broken-record-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp505iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Broken Record: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3670\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/40/2010/07/ali-spivak.jpg\" alt=\"Ali Spivak\" title=\"Ali Spivak\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ali\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Broken Record\u003cbr>\n\u003cstrong>Reviewed Broken Record:\u003c/strong> Wednesday, February 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAt first, and probably second, glance, The Broken Record doesn’t seem like much of a destination. Located out in the Excelsior District on a strip featuring a Laundromat and a convenience store, it is a bit of a hike from Balboa Park BART, although MUNI does run down Geneva Ave. There is plenty of parking, though, a rarity in other parts of San Francisco. Don’t be deterred by the neighborhood or what looks like a typical dive bar when you walk in the door. Head straight for the unpretentious back room and be greeted by a menu that features gourmet twists on a typical bar menu. I don’t know of any other dive bar that has duck confit potato skins and specials, like French toast topped with seared foie gras!\u003c/p>\n\u003cp> I’ve been there several times, and have noticed that kitchen is kept very clean, even if the dining area and tables are a little worn around the edges. It can get a little chilly when patrons are going in and out of the back patio to smoke, so be warned. Peruse the menu that is written on a large chalkboard over the kitchen. After you decide what you want, order and pay for the food at the counter, then wait for your order to trickle out to you when it is ready. \u003c/p>\n\u003cp>The Broken Record is good for groups (just call ahead and warn them if you have a lot of people, they can get overwhelmed pretty easily, like when we ambushed them with thirty people one night), because everyone orders and pays separately, including for the bar. The service is always friendly, although it can get a bit erratic if the place is busy, as it often is. It certainly isn’t a four-star restaurant experience, but that isn’t what you come here for. You come for good, decently priced, proto-Southern food that features lots and lots of bacon. They also have quite a few vegetarian options, like the portobello burger, tomato soup, and macaroni and cheese. This really isn’t a good place for a diet! \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 ordered the Crispy Broccoli, which is fresh broccoli that is deep-fried and topped with grated Parmesan cheese and red pepper flakes. Even though it is fried, it isn’t greasy, and the combination of caramelized broccoli, salty cheese, and spicy pepper is delicious, and certainly isn’t something I’ve seen anywhere else. \u003c/p>\n\u003cp>The bacon burger is, in my opinion, one of the best burgers in San Francisco. The chefs grind the bacon into the beef and hand-form the patties before cooking. The burger is juicy and full of bacon flavor without being too greasy. It is worth a trip to the restaurant to try it, especially if you want a unique twist on a bacon cheeseburger. We ordered a side of bacon fries with the burger, and they are also good. Thin, crisp french fries are topped with, you guessed it, chopped bacon. Yum.\u003c/p>\n\u003cp>I have always wanted to try one of their desserts, but I’ve always been so stuffed that I couldn’t manage it. The waffle with ice cream always looks good, though. The bar has about five beers on tap, and they carry a nice selection of whiskeys, if that is your thing. \u003c/p>\n\u003cp>So, if you are looking for something different and off the beaten path, or have a hankering for bacon, I’d recommend a visit to the Broken Record!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/susan-miller.jpg\" alt=\"Susan Miller\" title=\"Susan Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmaceutical Sales Rep\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Spencer\u003cbr>\n\u003cstrong>Reviewed Broken Record:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt’s a HAUL to get here, and the Broken Record is a TOTAL DIVE; edgy, raw, loads of “tats” on the patrons — maybe that’s I why I LOVED the actual bar! There seemed to be a fun, edgy crowd, and I would definitely go back if I were ever in the neighborhood (doubtful) — and/or if it were magically transported to my neighborhood — for drinks, pool, and the cool music and/or the DJ, who began spinning halfway through our meal.\u003c/p>\n\u003cp>Bang for the buck…? Yes, definitely for the food, satiation factor, and quantity-served. I’m not sure if one would factor in long-term health care costs in eating this type of food regularly though…just a thought!\u003c/p>\n\u003cp>I found on Yelp that the menu always changes, which was interesting to me. There were some fun things that I wished I could have tried that weren’t on the current menu. One orders and pays CASH (thank god we had enough) at the cash register after perusing the evening’s offering on a large chalkboard hanging over the kitchen — two cooks within, hard at work! As far as enjoying a good meal AND conversation, my dining partners and I could barely talk during our meal, but that’s not the point, right? This is the type of place where you go for a good fried, cholesterol-laden, balls-out-not-so-good-for-your-waist-line-or-diet-eat-after-too-much-drinking…kinda meal! \u003c/p>\n\u003cp>For appetizers, we ordered the french fries, and if you like fries, which most of our group did (four adults and two kids, 8 and 10-years-old), these were definitely good, perfectly crunchy, just greasy enough, and satisfying!\u003c/p>\n\u003cp>The Crispy Broccoli was one of my favorites; crunchy and a tad charred with chili flakes and cheese sprinkled on top. I could’ve eaten this all day and clogged all of my arteries in the meantime!\u003c/p>\n\u003cp>As for the “famed” duck confit potato skins, we thought, “Way toooo much goin’ on.” Also, we thought that the actual skins were rather soggy. The ingredients — which equaled overkill in our minds — were: Gruyère cheese, buttered truffle, scallions, ranch dressing, and duck confit. I vote to skip the ranch or something, or make it a more benign creamy topping.\u003c/p>\n\u003cp>My pulled pork sandwich was delicious! This was the second of my three favorite items from the meal. The pork was tender, juicy, savory, and the sauce tangy. The toasted, buttery bun, on which it came, topped off a really tasty sandwich.\u003c/p>\n\u003cp>My friend Julie had the roasted mushroom sandwich — huge portobello mushrooms with warm mozzarella, roasted red peppers, a balsamic aioli, and fresh basil. This was also very good and cheesy!\u003c/p>\n\u003cp>The two men in the group had the bacon cheeseburger, which was OK. It was a tad salty, and the bacon was actually mixed in with the ground beef, so one missed the “crunchy, smoky-baconess” of it all.\u003c/p>\n\u003cp>Lucy, the ten-year-old in the group enjoyed her creamy tomato soup, and I thought it was good as well. Rich and creamy, with just a little kick of something, not sure if it was sour cream, curry, or what. Lucy said the grilled cheese sandwich, which comes with the soup, was also yummy. It looked really great! Thick buttery, toasted bread with gobs of cheese oozing out the sides.\u003c/p>\n\u003cp>Ian, who is eight-years-old, seemed to enjoy his finger-licking-good chicken wings. I didn’t try them, but they looked picture perfect with a thick, crunchy batter, and deep-fried to a toasty brown. They come with two dipping sauces: blue cheese and Buffalo sauce. I didn’t try these either, but supposedly the trick is to double-dip in both sauces with each bite! \u003c/p>\n\u003cp>Let’s talk about my favorite course: DESSERT! The Toho Brownie was OFF THE HOOK! Warm, gooey, and topped off with a delicious vanilla been ice cream. Lucy turned to me and said, “I don’t eat much for dinner, but LOOK OUT when it comes to dessert!” A girl after my own heart! We both put our spoons in our separate bowls and did not come up for air until we were finished. Lucy turned to me again, when were both done, and said, “I think I ate that too fast!” Again, a truer statement had ne’er been told, but I wouldn’t trade a sticky-spoonful of that brownie with ice cream for the world!\u003c/p>\n\u003cp>The other four in our group shared one waffle with banana ice cream (yes, Lucy and I were selfish in each having our own dessert)! Ian and Julie loved the waffle, but my boyfriend Chris thought it was just “OK,” and, trust me, he considers himself a waffle connoisseur! I thought it was delightfully light and buttery, but who am I when in the company of a waffle expert?\u003c/p>\n\u003cp>I did have to laugh, because on the way home, my boyfriend Chris accused me of forcing him to eat/order the bacon cheeseburger, which, along with the rest of the meal, would render him a “whale” all within a few hours time! Unfortunately, he did put on a few pounds after weighing-in the next day. I attributed it all to the high-salt content/water retention of the previous evening’s meal. \u003c/p>\n\u003cp>Although I enjoyed this once-in-a-blue-moon, soul-food experience, I would probably not go back for the food (and for the sake of my cholesterol). I would however, happily go back for the bar, pool, and music if ever in the neighborhood (doubtful) and/or if this bar/restaurant were ever magically transported to the East Bay where I live. I dug the atmosphere and thought the food was OK; definitely GOOD for bar food and/or if you are in a decadent mood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/eric-raynard.jpg\" alt=\"Eric Raynard\" title=\"Eric Raynard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Recruiter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marnee Thai Restaurant\u003cbr>\n\u003cstrong>Reviewed Broken Record:\u003c/strong> Thursday, February 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBroken Record sits on a wounded section of Geneva Avenue in the far southeastern corner of San Francisco. Loud 80s hair metal music thumps incessantly in the front room. The bar is on the left with an array of 250 whiskeys shelved above. Three or four boozy patrons sit around shouting over the music. A lonely pool table is on the right.\u003c/p>\n\u003cp>Food is available straight back through an unadorned interior tunnel with the bathroom on the right. A cursory inspection reveals no cover on the toilet tank, no switch plate near the light, and duct tape around the switch box.\u003c/p>\n\u003cp>The concept becomes clear: “dive bar,” the term of art for a no-frills place to get serious about drinking. What appeals to a serious drinker is salty, fried food. A dive bar with good bar food is the expectation.\u003c/p>\n\u003cp>The food area blares another kind of rock at volume. We experienced Beck (“Odelay” or “Guerro”) and Howlin’ Wolf. The kitchen area on the right sits behind a counter where one orders. The bill of fare is scrawled on a chalkboard above the kitchen. A Bruce Lee kung fu movie plays silently on the opposite wall. The dimly lit room is filled with an odd assortment of oversized, institutional tables.\u003c/p>\n\u003cp>Self-service is the MO. One returns to the bar to get a drink. One beer on tap is “F— You, Stupid Wheat Beer.” The friendly bartender explained Broken Record was known as the “F— You, Stupid” bar \u003cem>before\u003c/em> they had the wheat beer specially crafted for them. Tee-shirts with that proud slogan are available for sale. Only one kind of red wine is available in a single serve, airplane-style bottle.\u003c/p>\n\u003cp>We sampled four items. First was the deep-fried crispy broccoli with crushed red pepper flakes. The flowers were overcooked and left an acrid, burnt taste.\u003c/p>\n\u003cp>Next came the duck confit potato skins with Gruyère cheese and fried pieces of duck skin, which had the saltiness and mouthfeel of bacon. Pungent garlic competed with other ingredients for attention. Pressing a fork on the potato forced translucent grease to escape and pool on the plate.\u003c/p>\n\u003cp>Then the fried clams appeared. The industrial strength breading was too thick and hid the clam flavor. The monkey dish held an interesting garnish of fennel with skinned grapefruit segments, a nice touch indicating some intention or plan to the food. Last was the beef and bacon burger with avocado, a hockey puck-sized portion (about four ounces) of fluffy, salty meat served on a singed bun.\u003c/p>\n\u003cp>The service staff was friendly and attentive. Their attitude was great. There was soap and paper towels in the restroom.\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>Otherwise, the whole experience was lost on me. I understand the “dive bar with great food” concept, but this execution didn’t work for me. I left with an upset stomach. I did not have enough drinks to enjoy the atmosphere or food. Unfortunately, I will never have enough drinks at one time to enjoy Broken Record. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3657/broken-record-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7934"
],
"label": "checkplease_9339"
},
"checkplease_3660": {
"type": "posts",
"id": "checkplease_3660",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3660",
"score": null,
"sort": [
1279238735000
]
},
"guestAuthors": [],
"slug": "marnee-thai-restaurant-reviews",
"title": "Marnee Thai Restaurant: Reviews",
"publishDate": 1279238735,
"format": "aside",
"headTitle": "Marnee Thai Restaurant: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Marnee Thai Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3676\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3682\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/40/2010/07/eric-raynard.jpg\" alt=\"Eric Raynard\" title=\"Eric Raynard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Recruiter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marnee Thai Restaurant\u003cbr>\n\u003cstrong>Reviewed Marnee Thai Restaurant:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at Marnee Thai about 5:30 on a Saturday afternoon. The restaurant occupies a narrow, deep space on the west side of Ninth Avenue in the Inner Sunset, just south of Golden Gate Park. From the street, one can see the bustling kitchen with its fluorescent lights. \u003c/p>\n\u003cp>We entered the restaurant and were greeted promptly. The first table offered was too close to the front door. We asked to move a little deeper and were quickly whisked to another table. Our waiter came over a few moments later and explained the specials. There were two different preparations of sea bass and one of snapper on offer. We ordered appetizers while considering our entrée selection.\u003c/p>\n\u003cp>We started with miang kum, a do-it-yourself spinach roll up with chopped lime, ginger, peanuts, onion, dried shrimp, and toasted coconut complemented with a sweet sauce. We also enjoyed the Spicy Angel Wings, fried chicken wings made with a chili-garlic sauce and basil, my personal favorite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When our waiter returned for our order, we asked his personal favorite fish entree. He recommended hor mok. We engaged him in conversation and learned he was Kas, the son of Chef Chai and May, and a member of the family that owns and operates both the Ninth Avenue and the Irving Street locations. \u003c/p>\n\u003cp>The hor mok is special, Kas explained, because it is available only on weekends. Chef Chai prepares the red curry mousse on Thursdays. (Red curry is between the milder yellow and more pungent green curry on the heat scale.) Hor mok is snapper on a bed of cabbage and basil, with the red curry mousse steamed in a banana leaf “boat.” The result is a perfectly flakey fish on slightly al dente cabbage and basil, prepared in well-balanced hot and savory curry with a wonderful creaminess. A delightful recommendation.\u003c/p>\n\u003cp>We also ordered vegetarian pad thai. Pad thai is rice noodles with tofu, bean sprouts, and egg. In this case, “vegetarian” means without shrimp; Kas asked to make sure egg was acceptable. That inquiry showed he knows about food and cares about his customers.\u003c/p>\n\u003cp>We tried the spicy ma kuer, which is sautéed eggplant with mushrooms, tofu, bell peppers, cornichons, chili, and garlic. It’s a perfect combination of ingredients and has spicy yet savory flavors, which make Thai food mysterious and accessible.\u003c/p>\n\u003cp>The restaurant décor is comfortable and friendly. A banquette lines the wall opposite the kitchen, and there is seating in a central aisle. There are a few tables near the rear of the restaurant on the opposite side. It’s a small, functional space lit with Italian spotlights. Aquatic flowers grow in huge glass cylinders on a bar opposite the banquette.\u003c/p>\n\u003cp>The food is clearly the star of the show here. It’s a no nonsense interior, where the quality, consistency, and value of the food shine. From dish to dish, from visit to visit, from year to year, Marnee Thai continues to please, because the proof is on the plate. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/ali-spivak.jpg\" alt=\"Ali Spivak\" title=\"Ali Spivak\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ali\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Broken Record\u003cbr>\n\u003cstrong>Reviewed Marnee Thai Restaurant:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I started to write my review of Marnee Thai I realized that I’d gone to the wrong location; I was supposed to review the one 9th Avenue and not the one on Irving. Oops! While my mistake was a bit annoying, I was happy to have an excuse to go back and have more of their great Thai food. \u003c/p>\n\u003cp>On our first visit, we had Spicy Angel Wings, green mango salad, gai samoon prai, and panang pork, one of the specials. Everything was great — easily the best Thai food I’ve had in San Francisco. The service was a little erratic, but that is all part of the authentic and friendly Thai experience! \u003c/p>\n\u003cp>The second time, we went to the location on 9th Avenue, between Irving and Lincoln. The ambiance at this location is nice, and the staff was very helpful and friendly. We were seated without a wait. I spent a month in Thailand in the fall of 2009, and have been craving all of the different regional dishes, especially street food. When I saw something called “coconut hotcakes” on the specials menu, I knew I had to order them, even though I had no idea what they were. We also ordered the pomelo salad (another special) and the pad cha talay, which is fish, squid, mussels, scallops, and prawns, cooked in a red chili sauce with fresh green peppercorn sprigs, red bell peppers, onions, lemongrass, and basil. \u003c/p>\n\u003cp>I was super excited when the hotcakes — a cast iron pan full of little custards — arrived at the table. I could hardly believe it — true Thai street food in San Francisco. Be still my beating heart! And, oh, my god, talk about wonderful. The hot pan gives these treats a nice crispy exterior, and the inside is creamy molten (hot!) goodness filled with corn and bits of green onion, topped with coconut cream and slivers of kaffir lime leaves. Heaven! These were really, really good — exactly like ones I had eaten in a market in Thailand. \u003c/p>\n\u003cp>The pomelo salad came next and had nice big chunks of sweet pomelo with prawns, cashews, mango, and iceberg lettuce in a spicy-sweet dressing. There was some taste of dried shrimp in the salad, as well, which I’m not all that fond of. The pomelo was wonderful (I fished every bit out of the salad), but I didn’t like it quite as much as the green mango salad.\u003c/p>\n\u003cp>The pad cha talay was really nice. The portion was enough to share between two people, and included four mussels and a good amount of scallops and prawns. The sauce was delicious. I also loved the fresh green peppercorns, which added a really wonderful spice and crunch. We ordered the brown rice, which is also a standout. It is cooked al dente and is very flavorful. \u003c/p>\n\u003cp>We purposely ordered a little less food so we would have room for dessert: black sticky rice with mango. Marnee Thai did not disappoint here, either (and gets extra points for having black as well as white sticky rice). The rice was divine — creamy with coconut milk, a little firm, and it had a perfect sweet/salty balance. The barely ripe mango was thinly sliced and beautifully fanned around the rice. Delicious and very authentic. \u003c/p>\n\u003cp>I think the portion sizes at Marnee Thai are very good. An appetizer, salad, one entrée with rice, and one dessert was all enough for two adults. We were full but not totally stuffed, and didn’t bring home any leftovers. The food was, once again, fantastic, and really is just like you would get in Thailand. I love that they have some dishes you don’t see on standard American menus (I’m already dying for more hotcakes). The service was very good as well — they continually refilled our tea and water, and were very friendly and personable. I really felt they wanted to make sure we enjoyed our experience in the restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/susan-miller.jpg\" alt=\"Susan Miller\" title=\"Susan Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmaceutical Sales Rep\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Spencer\u003cbr>\n\u003cstrong>Reviewed Marnee Thai Restaurant:\u003c/strong> Monday, February 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMarnee Thai is half a block off of Lincoln Ave, so parking right on Lincoln itself was easy. We entered the restaurant, which has an open, diner-like kitchen in the front half and front windows steamed from the busy cooks in the kitchen. We walked in and were immediately taken to our table in the other half of the restaurant. The décor makes one think, “kitschy-Thai” with the Thai art, tapestries, and pictures hanging on deep, brick red walls. \u003c/p>\n\u003cp>My dining partners (three of them) and I experienced outstanding service. Our waiter, Kas (who we nicknamed, “Kas-is-BOSS”), and our server, Mac (for whom we coined, “Big-Mac-Attack”), were absolutely delightful. Kas consistently made suggestions as we built our menu and later, Kas and Mac beautifully described each dish as it was served to us. They both also told cute anecdotes and stories, entertaining and laughing with us throughout the evening. I honestly felt as if we had special service, but know that this is what they regularly provide for enthusiastic diners.\u003c/p>\n\u003cp>The only slight negative, and it certainly didn’t impair our experience, was that it was a tad too noisy when we first sat down. As we ate, the dining room cleared and then the noise level became more palatable. If one eats at a regular meal hour, this might be the only issue. Otherwise, we had a really fantastic experience!\u003c/p>\n\u003cp>We asked Kas to pair our wine with our menu, and he did a superb job of pairing a reasonably priced Sauvignon Blanc that paired nicely with our meal. I would definitely say our meal was a “bang for the buck,” since the total bill only came to $158, inclusive of two bottles of wine, a beer, two appetizers, four entrees, two desserts, and rice. \u003c/p>\n\u003cp>We started with the Homemade Hotcakes, grilled rice coconut cakes that were served from the griddle at our table. Each cake, chewy with just a bit of crispiness in texture, was served with coconut cream, chives, and strips of pumpkin on top! FABULOUS! We could have had ten more for dessert, EACH!\u003c/p>\n\u003cp>Also, we had a fresh and creamy avocado salad with chunks of avocado tossed with shredded green mango, shallots, prawns, cashews, and topped with toasted coconut. A smooth and cool WINNER!\u003c/p>\n\u003cp>Kas even created a special vegetable dish for us when we asked for something green. We had asked about the sautéed spinach, and he suggested asparagus and asked if we wouldn’t mind if he added some prawns. It turned out to be a wonderful dish. The asparagus was cooked to perfection with a tangy, spicy, red curry paste-like sauce with chilies in it. DELICIOUS!\u003c/p>\n\u003cp>The pad se-ew was one of the best I’ve ever had (this is my personal favorite that I order at any Thai restaurant I go to)! Tossed with what seemed like a creamy gravy made from soy and garlic, it also featured broccoli and some yummy, crunchy, little flakes of toasted garlic. WOW! YUM! \u003c/p>\n\u003cp>I think the favorite of the table (besides the hotcakes) was a main dish, a special. It was a simmered panang pork curry with chunks of tender pork, simmered in a panang curry sauce with coconut milk, Thai basil strips, and broccoli. The pork (none of us usually choose pork as our first meat choice) was so tender, it fell apart as you tried to pick it up with your fork. INCREDIBLE!\u003c/p>\n\u003cp>When asked, Kas also suggested that we have a wok course and surprised us with a delightfully rich beef pad phed, sautéed with baby corn, mushrooms, onions, bamboo shoots, fresh chili, garlic, and Thai basil. FANTASTIC!\u003c/p>\n\u003cp>Again, let’s talk about my favorite course of any meal: DESSERT! HOORAY! Our table KNEW we wanted the fried banana with coconut ice cream — an absolute favorite of all of ours — but again, Kas made a BRILLIANT suggestion: the roti with coconut ice cream. Who were we to argue?! EXQUISITE! He mentioned, after we polished the two plates clean, that the roti dessert reminded him of a funnel-cake or an elephant ear (as those of us from the Midwest used to call them). The Roti was so fantastically crispy on the outside and perfectly chewy on the inside and topped with a decadently creamy coconut ice cream. I would say it’s a DEFINITE NOT-TO-BE-MISSED for anyone with a sweet tooth!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To sum up our experience: FANTASTIC! If one is looking for a fun, delicious, ethnic experience with excellent service and affordable prices, Marnee Thai is a NO BRAINER! My boyfriend thought it was the best Thai food on the planet! We will all definitely be back. SOON!\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Eric:\u003c/strong> \"The food is clearly the star of the show here. It’s a no nonsense interior, where the quality, consistency, and value of the food shine.\" \r\n\u003cstrong>Ali:\u003c/strong> \"The food was, once again, fantastic, and really is just like you would get in Thailand.\"\r\n\u003cstrong>Susan:\u003c/strong> \"If one is looking for a fun, delicious, ethnic experience with excellent service and affordable prices, Marnee Thai is a NO BRAINER!\"",
"status": "publish",
"parent": 0,
"modified": 1725596741,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 33,
"wordCount": 2103
},
"headData": {
"title": "Marnee Thai Restaurant: Reviews | KQED",
"description": "Eric: "The food is clearly the star of the show here. It’s a no nonsense interior, where the quality, consistency, and value of the food shine." \r\nAli: "The food was, once again, fantastic, and really is just like you would get in Thailand."\r\nSusan: "If one is looking for a fun, delicious, ethnic experience with excellent service and affordable prices, Marnee Thai is a NO BRAINER!"",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Marnee Thai Restaurant: Reviews",
"datePublished": "2010-07-15T17:05:35-07:00",
"dateModified": "2024-09-05T21:25:41-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3660/marnee-thai-restaurant-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Marnee Thai Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3676\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3682\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/40/2010/07/eric-raynard.jpg\" alt=\"Eric Raynard\" title=\"Eric Raynard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Recruiter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marnee Thai Restaurant\u003cbr>\n\u003cstrong>Reviewed Marnee Thai Restaurant:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at Marnee Thai about 5:30 on a Saturday afternoon. The restaurant occupies a narrow, deep space on the west side of Ninth Avenue in the Inner Sunset, just south of Golden Gate Park. From the street, one can see the bustling kitchen with its fluorescent lights. \u003c/p>\n\u003cp>We entered the restaurant and were greeted promptly. The first table offered was too close to the front door. We asked to move a little deeper and were quickly whisked to another table. Our waiter came over a few moments later and explained the specials. There were two different preparations of sea bass and one of snapper on offer. We ordered appetizers while considering our entrée selection.\u003c/p>\n\u003cp>We started with miang kum, a do-it-yourself spinach roll up with chopped lime, ginger, peanuts, onion, dried shrimp, and toasted coconut complemented with a sweet sauce. We also enjoyed the Spicy Angel Wings, fried chicken wings made with a chili-garlic sauce and basil, my personal favorite.\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>When our waiter returned for our order, we asked his personal favorite fish entree. He recommended hor mok. We engaged him in conversation and learned he was Kas, the son of Chef Chai and May, and a member of the family that owns and operates both the Ninth Avenue and the Irving Street locations. \u003c/p>\n\u003cp>The hor mok is special, Kas explained, because it is available only on weekends. Chef Chai prepares the red curry mousse on Thursdays. (Red curry is between the milder yellow and more pungent green curry on the heat scale.) Hor mok is snapper on a bed of cabbage and basil, with the red curry mousse steamed in a banana leaf “boat.” The result is a perfectly flakey fish on slightly al dente cabbage and basil, prepared in well-balanced hot and savory curry with a wonderful creaminess. A delightful recommendation.\u003c/p>\n\u003cp>We also ordered vegetarian pad thai. Pad thai is rice noodles with tofu, bean sprouts, and egg. In this case, “vegetarian” means without shrimp; Kas asked to make sure egg was acceptable. That inquiry showed he knows about food and cares about his customers.\u003c/p>\n\u003cp>We tried the spicy ma kuer, which is sautéed eggplant with mushrooms, tofu, bell peppers, cornichons, chili, and garlic. It’s a perfect combination of ingredients and has spicy yet savory flavors, which make Thai food mysterious and accessible.\u003c/p>\n\u003cp>The restaurant décor is comfortable and friendly. A banquette lines the wall opposite the kitchen, and there is seating in a central aisle. There are a few tables near the rear of the restaurant on the opposite side. It’s a small, functional space lit with Italian spotlights. Aquatic flowers grow in huge glass cylinders on a bar opposite the banquette.\u003c/p>\n\u003cp>The food is clearly the star of the show here. It’s a no nonsense interior, where the quality, consistency, and value of the food shine. From dish to dish, from visit to visit, from year to year, Marnee Thai continues to please, because the proof is on the plate. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/ali-spivak.jpg\" alt=\"Ali Spivak\" title=\"Ali Spivak\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ali\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Broken Record\u003cbr>\n\u003cstrong>Reviewed Marnee Thai Restaurant:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I started to write my review of Marnee Thai I realized that I’d gone to the wrong location; I was supposed to review the one 9th Avenue and not the one on Irving. Oops! While my mistake was a bit annoying, I was happy to have an excuse to go back and have more of their great Thai food. \u003c/p>\n\u003cp>On our first visit, we had Spicy Angel Wings, green mango salad, gai samoon prai, and panang pork, one of the specials. Everything was great — easily the best Thai food I’ve had in San Francisco. The service was a little erratic, but that is all part of the authentic and friendly Thai experience! \u003c/p>\n\u003cp>The second time, we went to the location on 9th Avenue, between Irving and Lincoln. The ambiance at this location is nice, and the staff was very helpful and friendly. We were seated without a wait. I spent a month in Thailand in the fall of 2009, and have been craving all of the different regional dishes, especially street food. When I saw something called “coconut hotcakes” on the specials menu, I knew I had to order them, even though I had no idea what they were. We also ordered the pomelo salad (another special) and the pad cha talay, which is fish, squid, mussels, scallops, and prawns, cooked in a red chili sauce with fresh green peppercorn sprigs, red bell peppers, onions, lemongrass, and basil. \u003c/p>\n\u003cp>I was super excited when the hotcakes — a cast iron pan full of little custards — arrived at the table. I could hardly believe it — true Thai street food in San Francisco. Be still my beating heart! And, oh, my god, talk about wonderful. The hot pan gives these treats a nice crispy exterior, and the inside is creamy molten (hot!) goodness filled with corn and bits of green onion, topped with coconut cream and slivers of kaffir lime leaves. Heaven! These were really, really good — exactly like ones I had eaten in a market in Thailand. \u003c/p>\n\u003cp>The pomelo salad came next and had nice big chunks of sweet pomelo with prawns, cashews, mango, and iceberg lettuce in a spicy-sweet dressing. There was some taste of dried shrimp in the salad, as well, which I’m not all that fond of. The pomelo was wonderful (I fished every bit out of the salad), but I didn’t like it quite as much as the green mango salad.\u003c/p>\n\u003cp>The pad cha talay was really nice. The portion was enough to share between two people, and included four mussels and a good amount of scallops and prawns. The sauce was delicious. I also loved the fresh green peppercorns, which added a really wonderful spice and crunch. We ordered the brown rice, which is also a standout. It is cooked al dente and is very flavorful. \u003c/p>\n\u003cp>We purposely ordered a little less food so we would have room for dessert: black sticky rice with mango. Marnee Thai did not disappoint here, either (and gets extra points for having black as well as white sticky rice). The rice was divine — creamy with coconut milk, a little firm, and it had a perfect sweet/salty balance. The barely ripe mango was thinly sliced and beautifully fanned around the rice. Delicious and very authentic. \u003c/p>\n\u003cp>I think the portion sizes at Marnee Thai are very good. An appetizer, salad, one entrée with rice, and one dessert was all enough for two adults. We were full but not totally stuffed, and didn’t bring home any leftovers. The food was, once again, fantastic, and really is just like you would get in Thailand. I love that they have some dishes you don’t see on standard American menus (I’m already dying for more hotcakes). The service was very good as well — they continually refilled our tea and water, and were very friendly and personable. I really felt they wanted to make sure we enjoyed our experience in the restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/susan-miller.jpg\" alt=\"Susan Miller\" title=\"Susan Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmaceutical Sales Rep\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Spencer\u003cbr>\n\u003cstrong>Reviewed Marnee Thai Restaurant:\u003c/strong> Monday, February 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMarnee Thai is half a block off of Lincoln Ave, so parking right on Lincoln itself was easy. We entered the restaurant, which has an open, diner-like kitchen in the front half and front windows steamed from the busy cooks in the kitchen. We walked in and were immediately taken to our table in the other half of the restaurant. The décor makes one think, “kitschy-Thai” with the Thai art, tapestries, and pictures hanging on deep, brick red walls. \u003c/p>\n\u003cp>My dining partners (three of them) and I experienced outstanding service. Our waiter, Kas (who we nicknamed, “Kas-is-BOSS”), and our server, Mac (for whom we coined, “Big-Mac-Attack”), were absolutely delightful. Kas consistently made suggestions as we built our menu and later, Kas and Mac beautifully described each dish as it was served to us. They both also told cute anecdotes and stories, entertaining and laughing with us throughout the evening. I honestly felt as if we had special service, but know that this is what they regularly provide for enthusiastic diners.\u003c/p>\n\u003cp>The only slight negative, and it certainly didn’t impair our experience, was that it was a tad too noisy when we first sat down. As we ate, the dining room cleared and then the noise level became more palatable. If one eats at a regular meal hour, this might be the only issue. Otherwise, we had a really fantastic experience!\u003c/p>\n\u003cp>We asked Kas to pair our wine with our menu, and he did a superb job of pairing a reasonably priced Sauvignon Blanc that paired nicely with our meal. I would definitely say our meal was a “bang for the buck,” since the total bill only came to $158, inclusive of two bottles of wine, a beer, two appetizers, four entrees, two desserts, and rice. \u003c/p>\n\u003cp>We started with the Homemade Hotcakes, grilled rice coconut cakes that were served from the griddle at our table. Each cake, chewy with just a bit of crispiness in texture, was served with coconut cream, chives, and strips of pumpkin on top! FABULOUS! We could have had ten more for dessert, EACH!\u003c/p>\n\u003cp>Also, we had a fresh and creamy avocado salad with chunks of avocado tossed with shredded green mango, shallots, prawns, cashews, and topped with toasted coconut. A smooth and cool WINNER!\u003c/p>\n\u003cp>Kas even created a special vegetable dish for us when we asked for something green. We had asked about the sautéed spinach, and he suggested asparagus and asked if we wouldn’t mind if he added some prawns. It turned out to be a wonderful dish. The asparagus was cooked to perfection with a tangy, spicy, red curry paste-like sauce with chilies in it. DELICIOUS!\u003c/p>\n\u003cp>The pad se-ew was one of the best I’ve ever had (this is my personal favorite that I order at any Thai restaurant I go to)! Tossed with what seemed like a creamy gravy made from soy and garlic, it also featured broccoli and some yummy, crunchy, little flakes of toasted garlic. WOW! YUM! \u003c/p>\n\u003cp>I think the favorite of the table (besides the hotcakes) was a main dish, a special. It was a simmered panang pork curry with chunks of tender pork, simmered in a panang curry sauce with coconut milk, Thai basil strips, and broccoli. The pork (none of us usually choose pork as our first meat choice) was so tender, it fell apart as you tried to pick it up with your fork. INCREDIBLE!\u003c/p>\n\u003cp>When asked, Kas also suggested that we have a wok course and surprised us with a delightfully rich beef pad phed, sautéed with baby corn, mushrooms, onions, bamboo shoots, fresh chili, garlic, and Thai basil. FANTASTIC!\u003c/p>\n\u003cp>Again, let’s talk about my favorite course of any meal: DESSERT! HOORAY! Our table KNEW we wanted the fried banana with coconut ice cream — an absolute favorite of all of ours — but again, Kas made a BRILLIANT suggestion: the roti with coconut ice cream. Who were we to argue?! EXQUISITE! He mentioned, after we polished the two plates clean, that the roti dessert reminded him of a funnel-cake or an elephant ear (as those of us from the Midwest used to call them). The Roti was so fantastically crispy on the outside and perfectly chewy on the inside and topped with a decadently creamy coconut ice cream. I would say it’s a DEFINITE NOT-TO-BE-MISSED for anyone with a sweet tooth!\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>To sum up our experience: FANTASTIC! If one is looking for a fun, delicious, ethnic experience with excellent service and affordable prices, Marnee Thai is a NO BRAINER! My boyfriend thought it was the best Thai food on the planet! We will all definitely be back. SOON!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3660/marnee-thai-restaurant-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7937"
],
"label": "checkplease_9339"
},
"checkplease_3546": {
"type": "posts",
"id": "checkplease_3546",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3546",
"score": null,
"sort": [
1278036389000
]
},
"guestAuthors": [],
"slug": "memos-mexican-cuisine-house-of-pipian-reviews",
"title": "Memo's Mexican Cuisine House of Pipian: Reviews [CLOSED]",
"publishDate": 1278036389,
"format": "aside",
"headTitle": "Memo’s Mexican Cuisine House of Pipian: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Memo’s Mexican Cuisine House of Pipian: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3569\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I selected Memo’s Mexican Restaurant as my choice to be recognized on \u003cem>Check, Please! Bay Area\u003c/em>, because of the honest, simple, and delicious way they prepare their classic and family dishes. Whereas I had never been a big fan before I tried them here, I now dream about the chiles rellenos. Rellenos tend to be heavy with cheese and too much (or too greasy) batter with a mundane red sauce. At Memo’s, however, the Rellenos are lightly battered, filled with three different cheeses, and have a light — but rich in flavor — sauce that is divine. I am also a fan of their Mexican wedding chicken, which is served in a boat, almost like an Indian food dish. It is diced chicken that has been simmered in sauce that is based on roasted pumpkin seeds with a touch of cream.\u003c/p>\n\u003cp>\tMemo’s is run by a very small crew that consists of Memo, his daughter Iva, a busser, and several cooks in the back. They are always friendly, and we feel welcome every time we eat there. My wife and I have a two-year-old and a three-year-old, and they can be a handful. Our boys can’t get enough of the chips and salsa, and the mess they inevitably make is tolerated well by the staff. There are half a dozen tables out front that we enjoy in the warmer months. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We are drawn back to Memo’s for the quality of the food made from family recipes that give, in our opinion, this little restaurant an advantage over the big box chain Mexican restaurants and the thousands of taquerias in the Bay Area. The décor is a mixture of Mexican art and Frida Kahlo paintings with full sets of linen on the tables. The service is consistently attentive.\u003c/p>\n\u003cp>We hope the other participants enjoy Memo’s and help put them on the map, because I want to be eating those rellenos for a long time to come. Memo’s is half a block off of the square in downtown Concord, close to Half Price Books. It would be easy to miss or overlook them if you were unaware of their quality food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Tuesday, February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Memo’s is a rather small, family-run restaurant that is tucked away off the main plaza of downtown Concord and a ten to fifteen minute walk from the Concord BART station.\u003c/p>\n\u003cp>Around noon, I spoke with someone at the restaurant and advised that we would be arriving a bit late for our 8:00 PM reserved time, given that we would be coming via BART. She said that it would be fine as long as we arrived before 8:30. When we arrived at 8:20, the proprietor was quite annoyed and did not want to seat us. Well, at that point I thought we could: a) leave in a huff and try another time; b) press the issue and try to get seated; c) render the owner unconscious with the Vulcan nerve pinch and grab some food samples from the kitchen. We chose to press the issue, and he did seat us. We were the only ones in the restaurant. Closing time was 9:00 PM. \u003c/p>\n\u003cp>Following his initial annoyance, the owner changed his attitude as the pride for his rather unique take on Mexican cuisine took hold. He explained their approach to the cuisine, made suggestions, and carefully led us through the menu. The décor was bright and inviting even if his early greeting was not. He even made some suggestions that were not on the menu. \u003c/p>\n\u003cp>Upon review of the menu, I saw nothing that appeared special; salads, burritos, gorditas, and the like. However, the first bite got my attention. The most appropriate word for the food is FLAVOR. It’s quite a notch above any other Mexican restaurant that I have been to in that regard. The spices, textures, and aromas were fantastic. Their signature dish is the chicken pipian. This is basically a chicken mole, but the flavors were reminiscent of Indian faire. The crunch of the sesame seeds added character and contrast to the dish. \u003c/p>\n\u003cp>The portions were large, and the prices were very reasonable, especially when you consider the quality of the food. We all shared the appetizers. I sampled everyone else’s entrees many times and was equally impressed. I couldn’t stop eating. Only the mental image of a stuffed pig that I had seen on television the night before brought me self control. To comment that the service was prompt and the noise level adequate is not fair, as we were the only diners. However, the feeling of the restaurant was comfortable and homey. \u003c/p>\n\u003cp>There was a vegetarian in our party, and she was quite happy nibbling on cactus salad, tortilla soup, roasted chili burrito, and potato gorditas. The beans and tortillas are made with no lard. The tortilla soup was made with vegetable stock instead of chicken. Vegans would have plenty of choices without losing the integrity of the cuisine. \u003c/p>\n\u003cp>The owner’s passion with which he spoke when he reviewed the menu was clearly evident in the food. He treated us like family, and we could taste the affection. It was clear that this was his home, and his annoyance in the beginning was that of a patriarch whose children had arrived late for dinner. Although it is quite a haul from the Peninsula, I would definitely eat there again if I’m in the area. I would highly recommend Memo’s Mexican Cuisine. Just get there on time!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/fabian-brown.jpg\" alt=\"Fabian Brown\" title=\"Fabian Brown\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fabian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Sheriff\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souls Restaurant\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a pleasant surprise. I thought I would get the usual Mexican food. This food felt healthy and light. I also liked the father/daughter aspect. They made us feel very welcome. I will return to this restaurant. I like the family atmosphere, the good food, the decoration of the restaurant, and the hominess. Upon entering the restaurant, you notice the different choices of tequila, mostly top shelf. There are plenty of prints from Diego Rivera, also books and information on him and his wife.\u003c/p>\n\u003cp>The owner’s daughter, Itza, seated us immediately. The chips and salsa were very nice. The green salsa was a little spicier. I like lots of spice so, although it was tasty, I would have liked more heat. \u003c/p>\n\u003cp>\u003cstrong>Food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Appetizers\u003c/strong>\u003c/p>\n\u003cp>The ceviche was very fresh. The fish was in light lime juice with slices of avocado. It was very tasty.\u003c/p>\n\u003cp>The portabella mushroom salad had warm slices of mushroom, and there was a fruity salsa that was just wonderful. There was also a creamy dressing that went well with the mushrooms.\u003c/p>\n\u003cp>\u003cstrong>Entrées\u003c/strong>\u003c/p>\n\u003cp>The chicken pipian with roasted pumpkin seed sauce was wonderful. It’s usually reserved in Mexican households for special occasions since it takes 2-3 days for the spices to set in. The portions of rice and refried beans were small, but I when I finished, there was still food on my plate (not the chicken) and I was full. The refried beans were very good (I usually don’t like them).\u003c/p>\n\u003cp>My mom had the tilapia. She had two nice sized filets, and they were lightly fried in cornmeal. They had a nice seasoning to them and tasted light. Her meal also came with rice and beans with a small portion of salsa, guacamole, and sour cream. Both meals came with flour or corn tortillas. We chose the flour tortillas, and they were very good. We took a slice of the chocolate cake home, but I have not had a chance to try it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would recommend this restaurant to friends, and I plan to return. It can be a little pricey — I spent $90 (including tip) for two people.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>William:\u003c/strong> \"We are drawn back to Memo's for the quality of the food made from family recipes.\"\r\n\u003cstrong>Marie:\u003c/strong> \"The most appropriate word for the food is FLAVOR.\" \r\n\u003cstrong>Fabian:\u003c/strong> \"The chicken pipian with roasted pumpkin seed sauce was wonderful.\"",
"status": "publish",
"parent": 0,
"modified": 1725596748,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 26,
"wordCount": 1433
},
"headData": {
"title": "Memo's Mexican Cuisine House of Pipian: Reviews [CLOSED] | KQED",
"description": "William: "We are drawn back to Memo's for the quality of the food made from family recipes."\r\nMarie: "The most appropriate word for the food is FLAVOR." \r\nFabian: "The chicken pipian with roasted pumpkin seed sauce was wonderful."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Memo's Mexican Cuisine House of Pipian: Reviews [CLOSED]",
"datePublished": "2010-07-01T19:06:29-07:00",
"dateModified": "2024-09-05T21:25:48-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3546/memos-mexican-cuisine-house-of-pipian-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Memo’s Mexican Cuisine House of Pipian: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3569\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I selected Memo’s Mexican Restaurant as my choice to be recognized on \u003cem>Check, Please! Bay Area\u003c/em>, because of the honest, simple, and delicious way they prepare their classic and family dishes. Whereas I had never been a big fan before I tried them here, I now dream about the chiles rellenos. Rellenos tend to be heavy with cheese and too much (or too greasy) batter with a mundane red sauce. At Memo’s, however, the Rellenos are lightly battered, filled with three different cheeses, and have a light — but rich in flavor — sauce that is divine. I am also a fan of their Mexican wedding chicken, which is served in a boat, almost like an Indian food dish. It is diced chicken that has been simmered in sauce that is based on roasted pumpkin seeds with a touch of cream.\u003c/p>\n\u003cp>\tMemo’s is run by a very small crew that consists of Memo, his daughter Iva, a busser, and several cooks in the back. They are always friendly, and we feel welcome every time we eat there. My wife and I have a two-year-old and a three-year-old, and they can be a handful. Our boys can’t get enough of the chips and salsa, and the mess they inevitably make is tolerated well by the staff. There are half a dozen tables out front that we enjoy in the warmer months. \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 are drawn back to Memo’s for the quality of the food made from family recipes that give, in our opinion, this little restaurant an advantage over the big box chain Mexican restaurants and the thousands of taquerias in the Bay Area. The décor is a mixture of Mexican art and Frida Kahlo paintings with full sets of linen on the tables. The service is consistently attentive.\u003c/p>\n\u003cp>We hope the other participants enjoy Memo’s and help put them on the map, because I want to be eating those rellenos for a long time to come. Memo’s is half a block off of the square in downtown Concord, close to Half Price Books. It would be easy to miss or overlook them if you were unaware of their quality food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Tuesday, February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Memo’s is a rather small, family-run restaurant that is tucked away off the main plaza of downtown Concord and a ten to fifteen minute walk from the Concord BART station.\u003c/p>\n\u003cp>Around noon, I spoke with someone at the restaurant and advised that we would be arriving a bit late for our 8:00 PM reserved time, given that we would be coming via BART. She said that it would be fine as long as we arrived before 8:30. When we arrived at 8:20, the proprietor was quite annoyed and did not want to seat us. Well, at that point I thought we could: a) leave in a huff and try another time; b) press the issue and try to get seated; c) render the owner unconscious with the Vulcan nerve pinch and grab some food samples from the kitchen. We chose to press the issue, and he did seat us. We were the only ones in the restaurant. Closing time was 9:00 PM. \u003c/p>\n\u003cp>Following his initial annoyance, the owner changed his attitude as the pride for his rather unique take on Mexican cuisine took hold. He explained their approach to the cuisine, made suggestions, and carefully led us through the menu. The décor was bright and inviting even if his early greeting was not. He even made some suggestions that were not on the menu. \u003c/p>\n\u003cp>Upon review of the menu, I saw nothing that appeared special; salads, burritos, gorditas, and the like. However, the first bite got my attention. The most appropriate word for the food is FLAVOR. It’s quite a notch above any other Mexican restaurant that I have been to in that regard. The spices, textures, and aromas were fantastic. Their signature dish is the chicken pipian. This is basically a chicken mole, but the flavors were reminiscent of Indian faire. The crunch of the sesame seeds added character and contrast to the dish. \u003c/p>\n\u003cp>The portions were large, and the prices were very reasonable, especially when you consider the quality of the food. We all shared the appetizers. I sampled everyone else’s entrees many times and was equally impressed. I couldn’t stop eating. Only the mental image of a stuffed pig that I had seen on television the night before brought me self control. To comment that the service was prompt and the noise level adequate is not fair, as we were the only diners. However, the feeling of the restaurant was comfortable and homey. \u003c/p>\n\u003cp>There was a vegetarian in our party, and she was quite happy nibbling on cactus salad, tortilla soup, roasted chili burrito, and potato gorditas. The beans and tortillas are made with no lard. The tortilla soup was made with vegetable stock instead of chicken. Vegans would have plenty of choices without losing the integrity of the cuisine. \u003c/p>\n\u003cp>The owner’s passion with which he spoke when he reviewed the menu was clearly evident in the food. He treated us like family, and we could taste the affection. It was clear that this was his home, and his annoyance in the beginning was that of a patriarch whose children had arrived late for dinner. Although it is quite a haul from the Peninsula, I would definitely eat there again if I’m in the area. I would highly recommend Memo’s Mexican Cuisine. Just get there on time!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/fabian-brown.jpg\" alt=\"Fabian Brown\" title=\"Fabian Brown\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fabian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Sheriff\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souls Restaurant\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a pleasant surprise. I thought I would get the usual Mexican food. This food felt healthy and light. I also liked the father/daughter aspect. They made us feel very welcome. I will return to this restaurant. I like the family atmosphere, the good food, the decoration of the restaurant, and the hominess. Upon entering the restaurant, you notice the different choices of tequila, mostly top shelf. There are plenty of prints from Diego Rivera, also books and information on him and his wife.\u003c/p>\n\u003cp>The owner’s daughter, Itza, seated us immediately. The chips and salsa were very nice. The green salsa was a little spicier. I like lots of spice so, although it was tasty, I would have liked more heat. \u003c/p>\n\u003cp>\u003cstrong>Food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Appetizers\u003c/strong>\u003c/p>\n\u003cp>The ceviche was very fresh. The fish was in light lime juice with slices of avocado. It was very tasty.\u003c/p>\n\u003cp>The portabella mushroom salad had warm slices of mushroom, and there was a fruity salsa that was just wonderful. There was also a creamy dressing that went well with the mushrooms.\u003c/p>\n\u003cp>\u003cstrong>Entrées\u003c/strong>\u003c/p>\n\u003cp>The chicken pipian with roasted pumpkin seed sauce was wonderful. It’s usually reserved in Mexican households for special occasions since it takes 2-3 days for the spices to set in. The portions of rice and refried beans were small, but I when I finished, there was still food on my plate (not the chicken) and I was full. The refried beans were very good (I usually don’t like them).\u003c/p>\n\u003cp>My mom had the tilapia. She had two nice sized filets, and they were lightly fried in cornmeal. They had a nice seasoning to them and tasted light. Her meal also came with rice and beans with a small portion of salsa, guacamole, and sour cream. Both meals came with flour or corn tortillas. We chose the flour tortillas, and they were very good. We took a slice of the chocolate cake home, but I have not had a chance to try 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>I would recommend this restaurant to friends, and I plan to return. It can be a little pricey — I spent $90 (including tip) for two people.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3546/memos-mexican-cuisine-house-of-pipian-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_7931"
],
"label": "checkplease_9339"
},
"checkplease_3558": {
"type": "posts",
"id": "checkplease_3558",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3558",
"score": null,
"sort": [
1278036316000
]
},
"guestAuthors": [],
"slug": "souls-restaurant-review",
"title": "Souls Restaurant: Review [CLOSED]",
"publishDate": 1278036316,
"format": "aside",
"headTitle": "Souls Restaurant: Review [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Souls Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3581\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/40/2010/06/fabian-brown.jpg\" alt=\"Fabian Brown\" title=\"Fabian Brown\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fabian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Sheriff\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souls Restaurant\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant is a family-style soul food restaurant located in East Oakland. The Acts Full Gospel Church Community Development Department started Soul’s to provide the community of East Oakland with not only a nice place to eat, but also an avenue for community job training and placement. The managers, cooks, and many of the wait staff are members of the church and, as part of the community job training program, men and women from “Men of Valor” and the “House of Ruth” programs are hired and trained to work as wait staff. \u003c/p>\n\u003cp>Even though the restaurant is located in East Oakland, which admittedly can be a little rough, I like Soul’s for its home cooking. I go there when I want comfort food without having to cook it myself. The people are friendly the atmosphere is inviting, and I don’t have to get dressed up. Free parking is available and adjacent to the restaurant with on-site security. Also, there are no stairs, so folks who are challenged when walking can have easy access to the restaurant.\u003c/p>\n\u003cp>On my recent visit, my family and I arrived on a Thursday at 5:45 pm. Upon entering the restaurant, there is an openness and spaciousness about the building. It is brightly painted. There was a hostess seating people, which was very quick. Along the walls are photos and posters of famous African Americans, so we spent some time quizzing each other about them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is varied with many great choices to choose from. There is always a daily special offered, and breakfast is served all day. According to manager Ms. Doris Limbrick, the food is prepared fresh every day. It is very healthy without a lot of salt or fats, which the public seems to associate with “soul food.”\u003c/p>\n\u003cp>There were 7-8 tables in use when we arrived at 5:45 pm. We ordered at about 5:50 pm and were served by 6:10 pm, which was great since we were very hungry. Entrees come with a choice of three side dishes. Side dish choices include: collard greens, red beans and rice, rice and gravy, mashed potatoes and gravy, macaroni and cheese, candied yams, coleslaw, potato salad, and french fries.\u003c/p>\n\u003cp>We ordered the following meals:\u003c/p>\n\u003cp>\u003cstrong>1) Oxtails in gravy with yams, greens, red beans and rice, and a cornbread muffin\u003c/strong>\u003cbr>\nThere were five oxtails, which were very tender and well seasoned with the meat just about falling off the bone. The oxtails were served in nice brown gravy. The yams were sweet without being sickly sweet, and tender without being mushy. The greens were tender and well seasoned, but could have been hotter, and the red beans and rice could use a touch more seasoning and more juice. The pink lemonade was cool, refreshing, and just the right balance of sweet and tart\u003c/p>\n\u003cp>\u003cstrong>2) Fried catfish with mashed potatoes and gravy, french fries, and coleslaw\u003c/strong>\u003cbr>\nThis dish was quite tasty. The catfish — two large filets and one medium filet — were fried lightly in cornmeal. They were crispy on the outside and flaky inside. There was not any excessive oil on the plate nor was there a greasy taste. We really enjoyed the gravy on the mashed potatoes, as it was well seasoned with just the right consistency. The french fries were hot and crispy and cut in a shoestring shape. The coleslaw was nicely seasoned and didn’t have too much mayonnaise.\u003c/p>\n\u003cp>\u003cstrong>3) Liver and grilled onions\u003c/strong>\u003cbr>\nThe liver — two large slices — was quite tender, not overly dry, and served with plenty of deliciously grilled onions. The liver was grilled and not fried. This meal was ordered with greens, mashed potatoes with gravy, and red beans and rice.\u003c/p>\n\u003cp>\u003cstrong>4) Fried chicken, french fries, and macaroni and cheese\u003c/strong>\u003cbr>\nThis was a child’s meal. It came with two drumsticks, two side dishes, and a drink, all for $7.00. The chicken was lightly fried, didn’t have a lot of batter, and was very crispy on the outside and juicy on the inside. This meal was ordered from the child’s menu, so it also included a drink (milk, juice, or soda). The macaroni and cheese was excellent. Just the right amount of cheese and not dried out.\u003c/p>\n\u003cp>For dessert we ordered the banana pudding and red velvet cake. The banana pudding was delicious! Just the right blend of sweetness, and it contained plenty of vanilla wafers. The red velvet cake was a disappointment — we found it to be dry and heavy. There was also not very much frosting on our piece of cake.\u003c/p>\n\u003cp>I have also had breakfast at Soul’s. They serve the standard breakfast, but grits are also on the menu, which is very nice. I don’t always want potatoes. No alcohol is served at the restaurant. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant, located deep in the heart of East Oakland, was an interesting experience for us. We got a little lost on the way in and wandered through some pretty tough neighborhoods until we landed at Soul’s. A bright, inviting spot compared to some in the area, it had well-lit parking with security, and we felt welcome as soon as we arrived. \u003c/p>\n\u003cp>Although it was only 30% full, everyone seemed to be in a good mood and enjoying themselves. We arrived at 8:00, so we missed the nightly special of smothered oxtail and mashed potatoes. I guess their dinner crowd hits a little earlier. Our waitress was very friendly and the staff checked in on us often. We were never lacking refills on drinks. \u003c/p>\n\u003cp>I had the rib-eye steak and fried shrimp combo with sides of coleslaw, red beans and rice and collard greens. The rib-eye was a good cut, cooked medium rare as I asked, but was over seasoned with seasoning salt. (Perhaps typical for soul-food, but as I was not expecting it, it was a bit much.) The greens were perfect, just enough vinegar. The coleslaw was good because it was not too sweet, and the red beans and rice were just fine. Dinner was served with moist, yet crunchy, and delicious cornbread muffins. My wife had an excellent fried chicken. \u003c/p>\n\u003cp>We did not have to wait too long for our entrees. The portions were generous, but I was very hungry and I cleaned up, or as Mom used to say, I was a “clean-plate clubber.” We could see why Soul’s Restaurant is a standard in the area for quality soul food with a home-cooking feel and a very friendly staff. Seems they were doing as much take-out business as they had people eating in. We would go back for the fried chicken and the great, simple sides. \u003c/p>\n\u003cp>One drawback for me was the lack of beer or wine, as I enjoy that with a hearty meal. The décor was clean, open, and bright with large posters of famous Americans, like Frederick Douglass, Martin Luther King, and Barack Obama.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It was a homecoming. While exiting the 580 freeway, I realized that Soul’s Restaurant was not just close to my old neighborhood, but for all intents and purposes, it \u003cem>was\u003c/em> my old neighborhood! Feeling a bit surreal on the drive along Foothill Boulevard, it dawned on me that I hadn’t been in this area for thirty years. I don’t consider myself a soul food aficionado, but I have eaten a black-eyed pea or two in my day, and my standards are a bit high. However, I vowed to keep an open mind. \u003c/p>\n\u003cp>I invited friends from various backgrounds and culinary tastes for dinner that evening. We even had a few “virgins” that had never tried soul food. Upon our arrival to the restaurant, we were invited with warmth and enthusiasm. The place was big, bright, and airy. It became evident at once that the restaurant was connected to a church as I heard the occasional shout of “halleluiah” from the gospel music playing in the background. \u003c/p>\n\u003cp>The large menu had all the basics that you would expect for a soul food restaurant, namely, fried chicken, greens, fried catfish, etc. There were an overwhelming number of side dishes from which to choose. The food was good. However, soul food typically has strong flavors, and there were some dishes that I thought were a bit under seasoned. By far the best dishes were the fried catfish, yams, mac and cheese, and the banana pudding. Yum! \u003c/p>\n\u003cp>When you consider that we had a party of eight, the service was quite prompt. The food was a good entry point for those who were new to the cuisine. However, there was a glaring absence of more ambitious dishes, such as pigs’ feet, ham hocks, and chitterlings. The oxtails were only available on Fridays. The prices were excellent, and the portions large. I was a bit disappointed when I reached for my wine glass a few times only to find iced tea. I thought that a nice Sauvignon Blanc would have paired well with some of the fried dishes. But alas, alcohol is not served there. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With that said, the restaurant created a perfect backdrop for reconnecting with our friends. I would recommend Soul’s for a nice dinner experience with acquaintances, particularly if they are new to the cuisine. Above all, going to Soul’s was a reconnection to myself. The food brought me back to my roots. We have a saying in our family, “You would crawl fifty miles to get to soul food so good that it would make you want to slap your mama.” Well, I may not crawl fifty miles to eat there, but I would definitely crawl from the parking lot, and I would slap my mama’s hand if she tried to take my banana pudding. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Fabian:\u003c/strong> \"I go there when I want comfort food without having to cook it myself.\"\r\n\u003cstrong>William:\u003c/strong> \"We could see why Soul's Restaurant is a standard in the area for quality soul food with a home-cooking feel and a very friendly staff.\"\r\n\u003cstrong>Marie:\u003c/strong> \"By far the best dishes were the fried catfish, yams, mac and cheese, and the banana pudding.\"",
"status": "publish",
"parent": 0,
"modified": 1725596751,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 26,
"wordCount": 1774
},
"headData": {
"title": "Souls Restaurant: Review [CLOSED] | KQED",
"description": "Fabian: "I go there when I want comfort food without having to cook it myself."\r\nWilliam: "We could see why Soul's Restaurant is a standard in the area for quality soul food with a home-cooking feel and a very friendly staff."\r\nMarie: "By far the best dishes were the fried catfish, yams, mac and cheese, and the banana pudding."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Souls Restaurant: Review [CLOSED]",
"datePublished": "2010-07-01T19:05:16-07:00",
"dateModified": "2024-09-05T21:25:51-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3558/souls-restaurant-review",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Souls Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3581\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/40/2010/06/fabian-brown.jpg\" alt=\"Fabian Brown\" title=\"Fabian Brown\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fabian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Sheriff\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souls Restaurant\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant is a family-style soul food restaurant located in East Oakland. The Acts Full Gospel Church Community Development Department started Soul’s to provide the community of East Oakland with not only a nice place to eat, but also an avenue for community job training and placement. The managers, cooks, and many of the wait staff are members of the church and, as part of the community job training program, men and women from “Men of Valor” and the “House of Ruth” programs are hired and trained to work as wait staff. \u003c/p>\n\u003cp>Even though the restaurant is located in East Oakland, which admittedly can be a little rough, I like Soul’s for its home cooking. I go there when I want comfort food without having to cook it myself. The people are friendly the atmosphere is inviting, and I don’t have to get dressed up. Free parking is available and adjacent to the restaurant with on-site security. Also, there are no stairs, so folks who are challenged when walking can have easy access to the restaurant.\u003c/p>\n\u003cp>On my recent visit, my family and I arrived on a Thursday at 5:45 pm. Upon entering the restaurant, there is an openness and spaciousness about the building. It is brightly painted. There was a hostess seating people, which was very quick. Along the walls are photos and posters of famous African Americans, so we spent some time quizzing each other about 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>The menu is varied with many great choices to choose from. There is always a daily special offered, and breakfast is served all day. According to manager Ms. Doris Limbrick, the food is prepared fresh every day. It is very healthy without a lot of salt or fats, which the public seems to associate with “soul food.”\u003c/p>\n\u003cp>There were 7-8 tables in use when we arrived at 5:45 pm. We ordered at about 5:50 pm and were served by 6:10 pm, which was great since we were very hungry. Entrees come with a choice of three side dishes. Side dish choices include: collard greens, red beans and rice, rice and gravy, mashed potatoes and gravy, macaroni and cheese, candied yams, coleslaw, potato salad, and french fries.\u003c/p>\n\u003cp>We ordered the following meals:\u003c/p>\n\u003cp>\u003cstrong>1) Oxtails in gravy with yams, greens, red beans and rice, and a cornbread muffin\u003c/strong>\u003cbr>\nThere were five oxtails, which were very tender and well seasoned with the meat just about falling off the bone. The oxtails were served in nice brown gravy. The yams were sweet without being sickly sweet, and tender without being mushy. The greens were tender and well seasoned, but could have been hotter, and the red beans and rice could use a touch more seasoning and more juice. The pink lemonade was cool, refreshing, and just the right balance of sweet and tart\u003c/p>\n\u003cp>\u003cstrong>2) Fried catfish with mashed potatoes and gravy, french fries, and coleslaw\u003c/strong>\u003cbr>\nThis dish was quite tasty. The catfish — two large filets and one medium filet — were fried lightly in cornmeal. They were crispy on the outside and flaky inside. There was not any excessive oil on the plate nor was there a greasy taste. We really enjoyed the gravy on the mashed potatoes, as it was well seasoned with just the right consistency. The french fries were hot and crispy and cut in a shoestring shape. The coleslaw was nicely seasoned and didn’t have too much mayonnaise.\u003c/p>\n\u003cp>\u003cstrong>3) Liver and grilled onions\u003c/strong>\u003cbr>\nThe liver — two large slices — was quite tender, not overly dry, and served with plenty of deliciously grilled onions. The liver was grilled and not fried. This meal was ordered with greens, mashed potatoes with gravy, and red beans and rice.\u003c/p>\n\u003cp>\u003cstrong>4) Fried chicken, french fries, and macaroni and cheese\u003c/strong>\u003cbr>\nThis was a child’s meal. It came with two drumsticks, two side dishes, and a drink, all for $7.00. The chicken was lightly fried, didn’t have a lot of batter, and was very crispy on the outside and juicy on the inside. This meal was ordered from the child’s menu, so it also included a drink (milk, juice, or soda). The macaroni and cheese was excellent. Just the right amount of cheese and not dried out.\u003c/p>\n\u003cp>For dessert we ordered the banana pudding and red velvet cake. The banana pudding was delicious! Just the right blend of sweetness, and it contained plenty of vanilla wafers. The red velvet cake was a disappointment — we found it to be dry and heavy. There was also not very much frosting on our piece of cake.\u003c/p>\n\u003cp>I have also had breakfast at Soul’s. They serve the standard breakfast, but grits are also on the menu, which is very nice. I don’t always want potatoes. No alcohol is served at the restaurant. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant, located deep in the heart of East Oakland, was an interesting experience for us. We got a little lost on the way in and wandered through some pretty tough neighborhoods until we landed at Soul’s. A bright, inviting spot compared to some in the area, it had well-lit parking with security, and we felt welcome as soon as we arrived. \u003c/p>\n\u003cp>Although it was only 30% full, everyone seemed to be in a good mood and enjoying themselves. We arrived at 8:00, so we missed the nightly special of smothered oxtail and mashed potatoes. I guess their dinner crowd hits a little earlier. Our waitress was very friendly and the staff checked in on us often. We were never lacking refills on drinks. \u003c/p>\n\u003cp>I had the rib-eye steak and fried shrimp combo with sides of coleslaw, red beans and rice and collard greens. The rib-eye was a good cut, cooked medium rare as I asked, but was over seasoned with seasoning salt. (Perhaps typical for soul-food, but as I was not expecting it, it was a bit much.) The greens were perfect, just enough vinegar. The coleslaw was good because it was not too sweet, and the red beans and rice were just fine. Dinner was served with moist, yet crunchy, and delicious cornbread muffins. My wife had an excellent fried chicken. \u003c/p>\n\u003cp>We did not have to wait too long for our entrees. The portions were generous, but I was very hungry and I cleaned up, or as Mom used to say, I was a “clean-plate clubber.” We could see why Soul’s Restaurant is a standard in the area for quality soul food with a home-cooking feel and a very friendly staff. Seems they were doing as much take-out business as they had people eating in. We would go back for the fried chicken and the great, simple sides. \u003c/p>\n\u003cp>One drawback for me was the lack of beer or wine, as I enjoy that with a hearty meal. The décor was clean, open, and bright with large posters of famous Americans, like Frederick Douglass, Martin Luther King, and Barack Obama.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It was a homecoming. While exiting the 580 freeway, I realized that Soul’s Restaurant was not just close to my old neighborhood, but for all intents and purposes, it \u003cem>was\u003c/em> my old neighborhood! Feeling a bit surreal on the drive along Foothill Boulevard, it dawned on me that I hadn’t been in this area for thirty years. I don’t consider myself a soul food aficionado, but I have eaten a black-eyed pea or two in my day, and my standards are a bit high. However, I vowed to keep an open mind. \u003c/p>\n\u003cp>I invited friends from various backgrounds and culinary tastes for dinner that evening. We even had a few “virgins” that had never tried soul food. Upon our arrival to the restaurant, we were invited with warmth and enthusiasm. The place was big, bright, and airy. It became evident at once that the restaurant was connected to a church as I heard the occasional shout of “halleluiah” from the gospel music playing in the background. \u003c/p>\n\u003cp>The large menu had all the basics that you would expect for a soul food restaurant, namely, fried chicken, greens, fried catfish, etc. There were an overwhelming number of side dishes from which to choose. The food was good. However, soul food typically has strong flavors, and there were some dishes that I thought were a bit under seasoned. By far the best dishes were the fried catfish, yams, mac and cheese, and the banana pudding. Yum! \u003c/p>\n\u003cp>When you consider that we had a party of eight, the service was quite prompt. The food was a good entry point for those who were new to the cuisine. However, there was a glaring absence of more ambitious dishes, such as pigs’ feet, ham hocks, and chitterlings. The oxtails were only available on Fridays. The prices were excellent, and the portions large. I was a bit disappointed when I reached for my wine glass a few times only to find iced tea. I thought that a nice Sauvignon Blanc would have paired well with some of the fried dishes. But alas, alcohol is not served there. \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>With that said, the restaurant created a perfect backdrop for reconnecting with our friends. I would recommend Soul’s for a nice dinner experience with acquaintances, particularly if they are new to the cuisine. Above all, going to Soul’s was a reconnection to myself. The food brought me back to my roots. We have a saying in our family, “You would crawl fifty miles to get to soul food so good that it would make you want to slap your mama.” Well, I may not crawl fifty miles to eat there, but I would definitely crawl from the parking lot, and I would slap my mama’s hand if she tried to take my banana pudding. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3558/souls-restaurant-review",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_7933"
],
"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": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?category=reviews": {
"isFetching": false,
"latestQuery": {
"from": 300,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 489,
"relation": "eq"
},
"items": [
"checkplease_4188",
"checkplease_4072",
"checkplease_4080",
"checkplease_4084",
"checkplease_3798",
"checkplease_3802",
"checkplease_3804",
"checkplease_3650",
"checkplease_3657",
"checkplease_3660",
"checkplease_3546",
"checkplease_3558"
],
"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_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"
},
"checkplease_7943": {
"type": "terms",
"id": "checkplease_7943",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7943",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Ciccia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Ciccia Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 310,
"slug": "la-ciccia",
"isLoading": false,
"link": "/checkplease/tag/la-ciccia"
},
"checkplease_7944": {
"type": "terms",
"id": "checkplease_7944",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7944",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sushi Groove",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sushi Groove Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 311,
"slug": "sushi-groove",
"isLoading": false,
"link": "/checkplease/tag/sushi-groove"
},
"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_7945": {
"type": "terms",
"id": "checkplease_7945",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7945",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Babalou's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Babalou's Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 312,
"slug": "babalous",
"isLoading": false,
"link": "/checkplease/tag/babalous"
},
"checkplease_7939": {
"type": "terms",
"id": "checkplease_7939",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7939",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Incontro Ristorante",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Incontro Ristorante Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 306,
"slug": "incontro-ristorante",
"isLoading": false,
"link": "/checkplease/tag/incontro-ristorante"
},
"checkplease_7940": {
"type": "terms",
"id": "checkplease_7940",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7940",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Auntie April's Soul Food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Auntie April's Soul Food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 307,
"slug": "auntie-aprils-soul-food",
"isLoading": false,
"link": "/checkplease/tag/auntie-aprils-soul-food"
},
"checkplease_7941": {
"type": "terms",
"id": "checkplease_7941",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7941",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Butterfly Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Butterfly Restaurant Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 308,
"slug": "butterfly-restaurant",
"isLoading": false,
"link": "/checkplease/tag/butterfly-restaurant"
},
"checkplease_7936": {
"type": "terms",
"id": "checkplease_7936",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7936",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chez Spencer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chez Spencer Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 303,
"slug": "chez-spencer",
"isLoading": false,
"link": "/checkplease/tag/chez-spencer"
},
"checkplease_7934": {
"type": "terms",
"id": "checkplease_7934",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7934",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Broken Record",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Broken Record Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 301,
"slug": "broken-record",
"isLoading": false,
"link": "/checkplease/tag/broken-record"
},
"checkplease_7937": {
"type": "terms",
"id": "checkplease_7937",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7937",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marnee Thai Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marnee Thai Restaurant Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 304,
"slug": "marnee-thai-restaurant",
"isLoading": false,
"link": "/checkplease/tag/marnee-thai-restaurant"
},
"checkplease_7931": {
"type": "terms",
"id": "checkplease_7931",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7931",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Memo's Mexican Cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Memo's Mexican Cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 298,
"slug": "memos-mexican-cuisine",
"isLoading": false,
"link": "/checkplease/tag/memos-mexican-cuisine"
},
"checkplease_7933": {
"type": "terms",
"id": "checkplease_7933",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7933",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Souls Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Souls Restaurant Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 300,
"slug": "souls-restaurant",
"isLoading": false,
"link": "/checkplease/tag/souls-restaurant"
}
},
"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
},
"requestOutcomesReducer": {
"notFound": []
}
}
