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"
},
"checkplease": {
"type": "authors",
"id": "11084",
"meta": {
"index": "authors_1716337520",
"id": "11084",
"found": true
},
"name": "Check, Please! Bay Area",
"firstName": "Check, Please! Bay Area",
"lastName": null,
"slug": "checkplease",
"email": "checkplease@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "Check, Please! Bay Area | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/checkplease"
}
},
"pagesReducer": {
"checkplease_category_reviews": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"score": 13.555691
},
"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": 27
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?category=reviews",
"seeMore": false,
"paginated": true,
"page": 27
}
},
{
"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_3353": {
"type": "posts",
"id": "checkplease_3353",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3353",
"score": null,
"sort": [
1274389815000
]
},
"guestAuthors": [],
"slug": "lahore-karahi-reviews",
"title": "Lahore Karahi: Reviews",
"publishDate": 1274389815,
"format": "aside",
"headTitle": "Lahore Karahi: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Lahore Karahi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3385\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Lahore Karahi:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe location of Lahore Karahi is in the heart of the Tenderloin, one of the most diverse, colorful, and “real” neighborhoods in the city. Tourists don’t usually end up there unless it’s by wandering away from Union Square by mistake, and a lot of locals find it too edgy, but I love it for its historical architecture and unbeatable people watching! You could easily dismiss Lahore Karahi by looks alone — the exterior is humble with plain awnings and has nothing that makes it stand out from the other Indian/Pakistani restaurants in the neighborhood. However, if you peer inside you will see that it attracts quite a clientele, from students, to neighborhood folks, to people who have sought it out by reputation.\u003c/p>\n\u003cp>When you walk inside, your experience begins. The place is filled with wonderful aromas from the open grill and kitchen, and amid the smoke you can see the kitchen staff and Guddu, the chef and owner, busily preparing an array of dishes. Guddu will usually find the time to greet you personally with his wide and friendly smile that, without even a word, seems to say, “I will take care of you.”\u003c/p>\n\u003cp>The décor is nothing special (not quite a dive, but about as casual as you can get), but this is a place you come to for the food and the excellent value rather than the atmosphere. Service can be uneven and even slow at times (they get very crowded around dinner time, and make everything to order, one dish at a time), so once you get seated, it’s a great time to send someone in your party to the corner liquor store to pick up a bottle of wine while you order appetizers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We ordered the shammi kebab, which is a ground lamb on a skewer, sort of a cross between a sausage and a meatball. It is spicy and savory, and pairs perfectly with a cool and creamy mango lassi to get your palate started. One thing to note about Lahore Karahi is that they use Halal meat (which uses slaughtering practices that are similar to Kosher meat), which many people believe to be of superior quality.\u003c/p>\n\u003cp>I like to order a curry and a tandoori. My standby is always the chicken tikka masala with its velvety and spicy red sauce and chunks of chicken. I find that so many restaurants prepare this dish to taste like cream of tomato soup, but not so here. Indian/Pakistani food is spicier than just Indian food, so I like to order plenty of naan and the Lahore Karari rice to soak up all of the rich sauce. At just $1 for the naan, you can order a lot! My favorite tandoori by far is the fish tandoori. It is so wonderful — big chunks of tender fish, expertly grilled and spiced. It’s a huge portion, so it’s best to share, and that moment when the steaming platter of fish comes to your table with the fragrant peppers and onions is not to be missed. \u003c/p>\n\u003cp>Usually, I am too full after dinner to order dessert, but I have had the kheer, which is rice pudding and it is a nice cooling end to the meal. Rather than dessert, I like to order another mango lassi, they are sweet but not overly sweet, and are a must with the spicy food! \u003c/p>\n\u003cp>I have brought all kinds of people here, from out-of-town relatives to long-time S.F. residents, and they have all loved it. It’s a nice change from the high-style (and high-priced) restaurants that dominate the top 100 lists, and the experience is just as much of a treat. It can be loud and crowded at times, or quiet and cozy at others, but no matter when I go, I always leave full, happy, and with a smile.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Lahore Karahi:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When most Americans today hear, “Indian food,” they think of spices, curry, and even Pepto-Bismol. Although there are many people, like myself, who’ll go reaching for the Tums at the very thought, what my party and I discovered at Lahore Karahi was the feeling of a home-cooked meal at a reasonable price and friendly service.\u003c/p>\n\u003cp>\tHaving limited exposure to Indian food, I decided the best way to give an honest opinion would be to start at the roots. And so our dining adventure began by trying out longtime Indian staples. In a neighborhood packed with Pakistani/Indian restaurants, it’s hard to shine. But with several standout dishes, it’s easy to see why Lahore Karahi continues to thrive, despite the sketchy Tenderloin locale.\u003c/p>\n\u003cp>While deciding on the menu, we snacked on pappadam — a perfectly fried, crispy wafer that reminded me of the chips and salsa you’ll find at Mexican restaurants. We started our meal off by ordering several appetizers, including the samosas. A bit overcooked and burned around the edges, we tried to appreciate the dish but found the preparation overpowered most of its flavor. After cutting it in half, we discovered that it was a little skimpy on the spices, which probably explained why it lacked much of the punch we were looking for. For our main entrees, we paired the delectable garlic naan with the chicken tikka masala, a rich and creamy tomato-based sauce with generous portions of fresh chicken. The next entrée was just as good: a zesty prawn vindaloo that had the right combination of spiciness and curry to leave our tongues wondering, “What’s next?”\u003c/p>\n\u003cp>What was next, however, never arrived. After forgetting to bring us our order of the lamb biryani, we followed up with the owner. But a word of warning to those who’ve never been before: beware. Despite the warm, welcoming service, you may find yourself spending more time there than you expected. The owner of the restaurant is also the waiter, the chef, the busboy, and the cashier. With so many roles to play, you’ll find out why it’s the food and not the service that has customers coming back. Unfortunately for us, even after following up, it was too late. The owner, who seemed to have perfected the role of multitasking, failed to bring us our order yet again, and we lost interest.\u003c/p>\n\u003cp>In the end, if you’re in a bit of a time crunch, this may not be the best place for you. Lahore Karahi offers tasty dishes, but if it’s a home-cooked meal you’re looking for I, personally, would rather stay at home. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Lahore Karahi:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLahore Karahi is certainly an adventurous dining experience. It is a true “hole in the wall” facility, tucked in the middle of a dicey block in a less than savory part of the Tenderloin. Cautious types may not want to walk this area at night — we were aggressively panhandled three times in one block.\n\u003cp>The interior of the restaurant is Spartan, at best. It is not dirty, but it has not been cleaned or spruced up in quite a while. The bathrooms are filthy and amenities, such as the towel dispenser, are broken.\u003c/p>\n\u003cp>We were directed on entry to the end of a plain Formica community table, then waited fifteen minutes for menus and another fifteen minutes to order. Our young waiter did his best, considering he takes orders, serves, buses, and cleans up for the entire restaurant, which ran 2/3 to completely full, a total of thirty seats. \u003c/p>\n\u003cp>We ordered as full a range of dishes as two people can handle. We started by ordering several of the interesting-looking appetizers but, at 6:00 on a Saturday evening, they were out of every appetizer save one, the vegetable Kahari, a mixed vegetable fritter. We were hungry enough to have almost anything taste good, but the veggie fritter was light, greaseless, and very tasty, especially with the addition of several savory sauces on the table; they have an especially good cool cucumber cream sauce that went wonderfully with the fritter. I must admit that the use of herbs, spices, and flavorings is well considered, and put together by a cook with a sensitive and diverse sense of taste.\u003c/p>\n\u003cp>We ordered a variety of curries and vegetable dishes as well as a bowl of spicy-flavored basmati rice. Especially good were the naan, one stuffed with spicy potatoes and herbs and also a superb sesame seed version. Our food took nearly an hour from our entrance to arrive and our harried waiter, who looks shockingly like Dev Patel from \u003cem>Slumdog Millionaire\u003c/em>, apologized throughout the meal. I finally had to walk over to the small cooler to get Cokes to fight off the very spicy curries. However, if you do it yourself, you can have your own water pitcher! Drinks are limited to Coke, 7 Up, several fruit sodas, and water and tea.\u003c/p>\n\u003cp>The main dishes, when they finally arrived, were served in identical serving bowls and each looked very similar in color and texture; we had trouble figuring which was which. The rice and accompanying chutney were excellent foils, but we were served at the end of the meal after asking for them several times.\u003c/p>\n\u003cp>The clientele was quite eclectic — half looked to be natives of south Asian countries, and it pays to watch what they order — lots of tandoori platters sizzled by on their way to the tables of the cognoscenti. My daughter and I were eating our dinner before going to see \u003cem>Rent: The Musical\u003c/em>, and it looked like the cast was in the dining room with us. A good number of young S.F. hipsters were there enjoying the very cheap eats. Most dishes are as low as $2 and as high as $7.50, a great bargain in these times.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, the indignities of the area, the rundown place, and the terrible service were not enough to make the bold food worth the effort. If great and diverse curries are your passion, then go for it and ignore the above! However, if you want to freak out your aunt and uncle visiting from Ohio, send them to Lahore.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Liz:\u003c/strong> \"This is a place you come to for the food and the excellent value rather than the atmosphere.\"\u003cbr>\u003cstrong>JR:\u003c/strong> \"You’ll find out why it’s the food and not the service that has customers coming back.\"\u003cbr>\u003cstrong>Jeff:\u003c/strong> \"Most dishes are as low as $2 and as high as $7.50, a great bargain in these times.\" ",
"status": "publish",
"parent": 0,
"modified": 1725596770,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 24,
"wordCount": 1824
},
"headData": {
"title": "Lahore Karahi: Reviews | KQED",
"description": "Liz: "This is a place you come to for the food and the excellent value rather than the atmosphere."JR: "You’ll find out why it’s the food and not the service that has customers coming back."Jeff: "Most dishes are as low as $2 and as high as $7.50, a great bargain in these times." ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Lahore Karahi: Reviews",
"datePublished": "2010-05-20T14:10:15-07:00",
"dateModified": "2024-09-05T21:26:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3353/lahore-karahi-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp503iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lahore Karahi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3385\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Lahore Karahi:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe location of Lahore Karahi is in the heart of the Tenderloin, one of the most diverse, colorful, and “real” neighborhoods in the city. Tourists don’t usually end up there unless it’s by wandering away from Union Square by mistake, and a lot of locals find it too edgy, but I love it for its historical architecture and unbeatable people watching! You could easily dismiss Lahore Karahi by looks alone — the exterior is humble with plain awnings and has nothing that makes it stand out from the other Indian/Pakistani restaurants in the neighborhood. However, if you peer inside you will see that it attracts quite a clientele, from students, to neighborhood folks, to people who have sought it out by reputation.\u003c/p>\n\u003cp>When you walk inside, your experience begins. The place is filled with wonderful aromas from the open grill and kitchen, and amid the smoke you can see the kitchen staff and Guddu, the chef and owner, busily preparing an array of dishes. Guddu will usually find the time to greet you personally with his wide and friendly smile that, without even a word, seems to say, “I will take care of you.”\u003c/p>\n\u003cp>The décor is nothing special (not quite a dive, but about as casual as you can get), but this is a place you come to for the food and the excellent value rather than the atmosphere. Service can be uneven and even slow at times (they get very crowded around dinner time, and make everything to order, one dish at a time), so once you get seated, it’s a great time to send someone in your party to the corner liquor store to pick up a bottle of wine while you order appetizers.\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 shammi kebab, which is a ground lamb on a skewer, sort of a cross between a sausage and a meatball. It is spicy and savory, and pairs perfectly with a cool and creamy mango lassi to get your palate started. One thing to note about Lahore Karahi is that they use Halal meat (which uses slaughtering practices that are similar to Kosher meat), which many people believe to be of superior quality.\u003c/p>\n\u003cp>I like to order a curry and a tandoori. My standby is always the chicken tikka masala with its velvety and spicy red sauce and chunks of chicken. I find that so many restaurants prepare this dish to taste like cream of tomato soup, but not so here. Indian/Pakistani food is spicier than just Indian food, so I like to order plenty of naan and the Lahore Karari rice to soak up all of the rich sauce. At just $1 for the naan, you can order a lot! My favorite tandoori by far is the fish tandoori. It is so wonderful — big chunks of tender fish, expertly grilled and spiced. It’s a huge portion, so it’s best to share, and that moment when the steaming platter of fish comes to your table with the fragrant peppers and onions is not to be missed. \u003c/p>\n\u003cp>Usually, I am too full after dinner to order dessert, but I have had the kheer, which is rice pudding and it is a nice cooling end to the meal. Rather than dessert, I like to order another mango lassi, they are sweet but not overly sweet, and are a must with the spicy food! \u003c/p>\n\u003cp>I have brought all kinds of people here, from out-of-town relatives to long-time S.F. residents, and they have all loved it. It’s a nice change from the high-style (and high-priced) restaurants that dominate the top 100 lists, and the experience is just as much of a treat. It can be loud and crowded at times, or quiet and cozy at others, but no matter when I go, I always leave full, happy, and with a smile.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Lahore Karahi:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When most Americans today hear, “Indian food,” they think of spices, curry, and even Pepto-Bismol. Although there are many people, like myself, who’ll go reaching for the Tums at the very thought, what my party and I discovered at Lahore Karahi was the feeling of a home-cooked meal at a reasonable price and friendly service.\u003c/p>\n\u003cp>\tHaving limited exposure to Indian food, I decided the best way to give an honest opinion would be to start at the roots. And so our dining adventure began by trying out longtime Indian staples. In a neighborhood packed with Pakistani/Indian restaurants, it’s hard to shine. But with several standout dishes, it’s easy to see why Lahore Karahi continues to thrive, despite the sketchy Tenderloin locale.\u003c/p>\n\u003cp>While deciding on the menu, we snacked on pappadam — a perfectly fried, crispy wafer that reminded me of the chips and salsa you’ll find at Mexican restaurants. We started our meal off by ordering several appetizers, including the samosas. A bit overcooked and burned around the edges, we tried to appreciate the dish but found the preparation overpowered most of its flavor. After cutting it in half, we discovered that it was a little skimpy on the spices, which probably explained why it lacked much of the punch we were looking for. For our main entrees, we paired the delectable garlic naan with the chicken tikka masala, a rich and creamy tomato-based sauce with generous portions of fresh chicken. The next entrée was just as good: a zesty prawn vindaloo that had the right combination of spiciness and curry to leave our tongues wondering, “What’s next?”\u003c/p>\n\u003cp>What was next, however, never arrived. After forgetting to bring us our order of the lamb biryani, we followed up with the owner. But a word of warning to those who’ve never been before: beware. Despite the warm, welcoming service, you may find yourself spending more time there than you expected. The owner of the restaurant is also the waiter, the chef, the busboy, and the cashier. With so many roles to play, you’ll find out why it’s the food and not the service that has customers coming back. Unfortunately for us, even after following up, it was too late. The owner, who seemed to have perfected the role of multitasking, failed to bring us our order yet again, and we lost interest.\u003c/p>\n\u003cp>In the end, if you’re in a bit of a time crunch, this may not be the best place for you. Lahore Karahi offers tasty dishes, but if it’s a home-cooked meal you’re looking for I, personally, would rather stay at home. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Lahore Karahi:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLahore Karahi is certainly an adventurous dining experience. It is a true “hole in the wall” facility, tucked in the middle of a dicey block in a less than savory part of the Tenderloin. Cautious types may not want to walk this area at night — we were aggressively panhandled three times in one block.\n\u003cp>The interior of the restaurant is Spartan, at best. It is not dirty, but it has not been cleaned or spruced up in quite a while. The bathrooms are filthy and amenities, such as the towel dispenser, are broken.\u003c/p>\n\u003cp>We were directed on entry to the end of a plain Formica community table, then waited fifteen minutes for menus and another fifteen minutes to order. Our young waiter did his best, considering he takes orders, serves, buses, and cleans up for the entire restaurant, which ran 2/3 to completely full, a total of thirty seats. \u003c/p>\n\u003cp>We ordered as full a range of dishes as two people can handle. We started by ordering several of the interesting-looking appetizers but, at 6:00 on a Saturday evening, they were out of every appetizer save one, the vegetable Kahari, a mixed vegetable fritter. We were hungry enough to have almost anything taste good, but the veggie fritter was light, greaseless, and very tasty, especially with the addition of several savory sauces on the table; they have an especially good cool cucumber cream sauce that went wonderfully with the fritter. I must admit that the use of herbs, spices, and flavorings is well considered, and put together by a cook with a sensitive and diverse sense of taste.\u003c/p>\n\u003cp>We ordered a variety of curries and vegetable dishes as well as a bowl of spicy-flavored basmati rice. Especially good were the naan, one stuffed with spicy potatoes and herbs and also a superb sesame seed version. Our food took nearly an hour from our entrance to arrive and our harried waiter, who looks shockingly like Dev Patel from \u003cem>Slumdog Millionaire\u003c/em>, apologized throughout the meal. I finally had to walk over to the small cooler to get Cokes to fight off the very spicy curries. However, if you do it yourself, you can have your own water pitcher! Drinks are limited to Coke, 7 Up, several fruit sodas, and water and tea.\u003c/p>\n\u003cp>The main dishes, when they finally arrived, were served in identical serving bowls and each looked very similar in color and texture; we had trouble figuring which was which. The rice and accompanying chutney were excellent foils, but we were served at the end of the meal after asking for them several times.\u003c/p>\n\u003cp>The clientele was quite eclectic — half looked to be natives of south Asian countries, and it pays to watch what they order — lots of tandoori platters sizzled by on their way to the tables of the cognoscenti. My daughter and I were eating our dinner before going to see \u003cem>Rent: The Musical\u003c/em>, and it looked like the cast was in the dining room with us. A good number of young S.F. hipsters were there enjoying the very cheap eats. Most dishes are as low as $2 and as high as $7.50, a great bargain in these times.\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>All in all, the indignities of the area, the rundown place, and the terrible service were not enough to make the bold food worth the effort. If great and diverse curries are your passion, then go for it and ignore the above! However, if you want to freak out your aunt and uncle visiting from Ohio, send them to Lahore.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3353/lahore-karahi-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_4086"
],
"label": "checkplease_9339"
},
"checkplease_3376": {
"type": "posts",
"id": "checkplease_3376",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3376",
"score": null,
"sort": [
1274389799000
]
},
"guestAuthors": [],
"slug": "patio-filipino-reviews",
"title": "Patio Filipino: Reviews",
"publishDate": 1274389799,
"format": "aside",
"headTitle": "Patio Filipino: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Patio Filipino: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3392\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Saturday, February 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>“What’s for dinner?” It’s a common question everybody asks, and while most people rarely admit as much, they’re likely not thinking of Filipino. While the limited amount of restaurants available to the Bay Area has defined the cuisine to one type of experience, what Patio Filipino does is amazing. Through a complex array of distinct flavors, it’s the food that not only fulfills, but also showcases the country’s rich colonial history.\u003c/p>\n\u003cp>\tAccompanied by my sisters and my aunt, who was visiting from the Philippines, I couldn’t imagine bringing a better person to help measure the quality of our meal. Coming in without a dinner reservation, we were able to get a table in about fifteen minutes. During that time, what struck us immediately was how it wasn’t your typical Filipino restaurant. “No steam table? Where was the long line of customers holding their trays and to-go boxes?” In its place, we found a refreshingly modern, yet classic dining room that reflected elements of the country’s colonial days. In addition to the décor, what we also found was an inviting atmosphere with families, private functions, and a staff that welcomed us in. A good first impression, no doubt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\tWhen most people think of culture, one element where it is normally reflected is in the food. Growing up in this environment, I’d like to think I have a more discerning palate and with it, a more conspicuous attitude. And so our adventure began by ordering the lumpianitas (lumpia for short) for appetizers. Served crisp with a side of sweet chili sauce, the pork was sautéed to perfection and provided a nice warm-up to the rest of our meal. Having grown up eating many Filipino staples, we decided to spoil ourselves and order dishes we’d commonly find reserved for special family occasions. A good decision it turned out. First up, was the crispy binagoongan, which is pork, served crisp, laid out on a bed of grilled eggplant, diced with fresh mangoes, juicy tomatoes, and sprinkled with green onions. As it turns out, it’s a Patio Filipino specialty. Next up, a personal favorite of mine, pinakbet. This dish has a variety of vegetables, including sautéed eggplant, okra, bitter melon, and string beans, sautéed with pork and shrimp in shrimp paste. Hmmm… the thought of it already sends me back to old childhood memories. Thanks Patio! And like any Filipino meal, steamed rice is a necessity. We paired that up with another Filipino classic, kare kare, a vegetarian stew that’s sautéed in peanut sauce and served with a side of shrimp paste.\u003c/p>\n\u003cp>With a diverse menu and a colorful array of flavors, it’s easy to see why many people flock to Patio Filipino. By staying true to its roots, what you’ll find is not only classic Filipino Spanish cuisine, but such a distinct hospitality you’d think you were in Manila. So when a person does wonder, “What’s for dinner?” I’m recommending, “Patio Filipino.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIf you ask people what Filipino cuisine is, most will have no idea. And as a half-Filipina woman, I am embarrassed to say that I know no more than most! So, I was excited to try this restaurant, which just happens to be down the street from a good friend’s house in San Bruno. This strip of El Camino Real, at first, seems a little non-descript, but some of the best food can be found inside the most humble of exteriors.\u003c/p>\n\u003cp>Patio Filipino seems to lend itself to large groups and families. The night that we went, there was only one other party in the restaurant, but it was early in the week and I imagine that the weekend nights draw the crowds. The inside is casually elegant – comfortable enough to wear jeans, but nice enough for a special occasion celebration.\u003c/p>\n\u003cp>All of the dishes really lend themselves to sharing, as they are generously portioned and served family-style. We started with the lumpianitas and the glazed calamares fritos. Lumpianitas are small fried spring rolls filled with pork — we were expecting to get four or five, and there were about twelve on the plate! They were crisp and good. The glazed calamares fritos were excellent — tender pieces of calamari very, very lightly fried with a sweet/spicy honey-chile sauce, which made for a wonderful tangy flavor.\u003c/p>\n\u003cp>For our main courses, we had the carne a la cubana, chicken and pork adobo, and sizzling sigsig. The carne a la cubana had some flavors that were definitely reminiscent of South America — ground beef sautéed with garbanzos, carrots, potatoes, peas, and raisins, almost what you might expect to find on the inside of an empanada. The fried eggs on top were a nice accompaniment, making a kind of sauce when you broke the yoke into the dish. The chicken and pork adobo was traditional and good with tender meat, and a lighter vinegar-soy sauce, which was good over the garlic rice that we got as a side dish. The sizzling sigsig was my favorite entrée; the ingredients were simple (pork, garlic, onion, jalapeño pepper, and egg), but the preparation was unique, with the pork being cooked until almost crispy, making the dish not mushy at all, despite its appearance, and full of interesting texture. The garlic rice could almost stand out as its own dish — full of toasted garlic bits and onions, it was very flavorful. All three of us were really pleased with all of the dishes, and were pleasantly full afterwards.\u003c/p>\n\u003cp>Because the food was a little on the heavy/oily side, we found that beer was the best accompaniment. They offer San Miguel, regular or light, which is a golden, medium-weight beer.\u003c/p>\n\u003cp>We were really too full for dessert, but I insisted on trying the buko con seta. It looked very festive served in a young coconut, with two big scoops of ice cream peeking out. The ice cream was very dense, rich and tasty. It tasted a little like caramel, but not quite as sweet. Underneath was a kind of coconut jelly, about the consistency of an opaque Jell-O, with beans mixed in. This is where my dining companions and I parted company. They did not like this part of the dish and dubbed it “Brain Flan,” as it looked like I was scooping brain matter out of a skull! This didn’t sway me, as I loved the cool gel mixed with the creamy ice cream and the occasional surprise of some red and yellow beans on my spoon. Bring on the Brain Flan, I say!\u003c/p>\n\u003cp>I would definitely go back to Patio Filipino with a group of friends, preferably garlic and pork-loving ones. It’s a place where you can share a variety of dishes at a reasonable price, and enjoy something out of the ordinary right in your own backyard. For me, it was fun to connect to my roots through food, and I am inspired to try more of the cuisine, especially the lechon, pancit and the crispy pata. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI visited Patio Filipino with my wife and a couple from the Peninsula we have known for many years. \u003c/p>\n\u003cp>This is an interesting place, offering a combination of Filipino and Spanish cuisine. The restaurant features a large number of what we understood to be basic, popular dishes of the Phillipines, but they also have Spanish dishes like paella and grilled marinated meats. There are also fake paintings of flamenco dancers on the walls, and the sound system was playing bossa nova from Brazil all evening, so we got a real cultural stew.\u003c/p>\n\u003cp>So — on to the food.\u003c/p>\n\u003cp>For appetizers we ordered calamare fritos with a sweet and sour sauce and one of their specialties, crispy pata, a deep-fried shank of pork. While the crisp skin of the shank was tasty, I got a few bites of the fat underneath, which had sort of a disgusting rotten meat flavor — not my favorite taste. Our guests, who didn’t get the fat, enjoyed the skin and meat of the shank. The calamare was typical of what you can get in almost any Bay Area restaurant, so nothing special going on yet.\u003c/p>\n\u003cp>\tFor entrees we ordered beef rib-eye tapa, a mound of marinated and grilled paper-thin beef with a delicious peppery sauce. Everyone enjoyed the beef prepared this way. We also had a large platter of paella, which is the first dish listed under “Specialties of the House.” The paella included shrimp, calamari, chicken, mussels, and Portuguese sausage mixed into saffron rice. I prefer my paella consistency a little on the loose side, but this version was as tight as oatmeal and had an old and tired flavor, as if it had been around for a while or perhaps made the day before. As with the calamare, there was nothing special going on with the paella — pretty much the same as you can get in many Bay Area restaurants.\u003c/p>\n\u003cp>\tThe accompanying vegetable dish of ginataang sitaw at kalabasa, however, was a revelation. The platter was full of green beans, squash, chicken, and shrimp, all tossed in a coconut milk sauce — it was the highlight of my evening. It was a wonderful combination of flavors that were perfectly cooked together.\u003c/p>\n\u003cp>Beverage service does not seem to be a priority here. My wife’s beer was served room temperature, and our guests could not drink their wine, which was served warm and was non-descript. (There’s a choice of red or white, and neither taste very good). However, there was nothing wrong with my Diet Coke, so I had no complaints. The servers were very nice when they came to check on us, which was not very often. Note to the restaurant: You could probably sell more wine if it tasted good, and most beer is enhanced by being chilled!\u003c/p>\n\u003cp>The desserts were the most flavorful and consistent items on the menu, and it appeared that someone had put a lot of thought into them. We ordered the Mango Supremo, a lovely light cake with vanilla ice cream and mango sauce. The banana fritters were like spring rolls stuffed with banana and chocolate and served with ice cream on the side with drizzles of chocolate syrup. It was a very special dessert. We also enjoyed the traditional buko con seta, a real coconut filled with pistachio ice cream, marinated shredded coconut, and white beans(?) Actually, the combination worked. I just wish the chef could put the same creativity and care into the rest of the menu as he puts into the desserts.\u003c/p>\n\u003cp>A note on the ambiance: we were the only non-Filipinos in the restaurant. Most of the tables were filled with families enjoying many platters and bowls of food, and I wished I could have sat with them and learned about the food from experts.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Would I go back? Only with a Filipino friend, who thoroughly understands the menu and knows what we should order.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>JR:\u003c/strong> \"It's the food that not only fulfills, but also showcases the country's rich colonial history.\"\u003cbr>\u003cstrong>Liz:\u003c/strong> \"All of the dishes really lend themselves to sharing, as they are generously portioned and served family-style.\"\u003cbr>\u003cstrong>Jeff:\u003c/strong> \"The accompanying vegetable dish of ginataang sitaw at kalabasa, however, was a revelation.\" ",
"status": "publish",
"parent": 0,
"modified": 1725664747,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 26,
"wordCount": 2001
},
"headData": {
"title": "Patio Filipino: Reviews | KQED",
"description": "JR: "It's the food that not only fulfills, but also showcases the country's rich colonial history."Liz: "All of the dishes really lend themselves to sharing, as they are generously portioned and served family-style."Jeff: "The accompanying vegetable dish of ginataang sitaw at kalabasa, however, was a revelation." ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Patio Filipino: Reviews",
"datePublished": "2010-05-20T14:09:59-07:00",
"dateModified": "2024-09-06T16:19:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3376/patio-filipino-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp503iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Patio Filipino: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3392\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Saturday, February 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>“What’s for dinner?” It’s a common question everybody asks, and while most people rarely admit as much, they’re likely not thinking of Filipino. While the limited amount of restaurants available to the Bay Area has defined the cuisine to one type of experience, what Patio Filipino does is amazing. Through a complex array of distinct flavors, it’s the food that not only fulfills, but also showcases the country’s rich colonial history.\u003c/p>\n\u003cp>\tAccompanied by my sisters and my aunt, who was visiting from the Philippines, I couldn’t imagine bringing a better person to help measure the quality of our meal. Coming in without a dinner reservation, we were able to get a table in about fifteen minutes. During that time, what struck us immediately was how it wasn’t your typical Filipino restaurant. “No steam table? Where was the long line of customers holding their trays and to-go boxes?” In its place, we found a refreshingly modern, yet classic dining room that reflected elements of the country’s colonial days. In addition to the décor, what we also found was an inviting atmosphere with families, private functions, and a staff that welcomed us in. A good first impression, no doubt.\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>\tWhen most people think of culture, one element where it is normally reflected is in the food. Growing up in this environment, I’d like to think I have a more discerning palate and with it, a more conspicuous attitude. And so our adventure began by ordering the lumpianitas (lumpia for short) for appetizers. Served crisp with a side of sweet chili sauce, the pork was sautéed to perfection and provided a nice warm-up to the rest of our meal. Having grown up eating many Filipino staples, we decided to spoil ourselves and order dishes we’d commonly find reserved for special family occasions. A good decision it turned out. First up, was the crispy binagoongan, which is pork, served crisp, laid out on a bed of grilled eggplant, diced with fresh mangoes, juicy tomatoes, and sprinkled with green onions. As it turns out, it’s a Patio Filipino specialty. Next up, a personal favorite of mine, pinakbet. This dish has a variety of vegetables, including sautéed eggplant, okra, bitter melon, and string beans, sautéed with pork and shrimp in shrimp paste. Hmmm… the thought of it already sends me back to old childhood memories. Thanks Patio! And like any Filipino meal, steamed rice is a necessity. We paired that up with another Filipino classic, kare kare, a vegetarian stew that’s sautéed in peanut sauce and served with a side of shrimp paste.\u003c/p>\n\u003cp>With a diverse menu and a colorful array of flavors, it’s easy to see why many people flock to Patio Filipino. By staying true to its roots, what you’ll find is not only classic Filipino Spanish cuisine, but such a distinct hospitality you’d think you were in Manila. So when a person does wonder, “What’s for dinner?” I’m recommending, “Patio Filipino.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIf you ask people what Filipino cuisine is, most will have no idea. And as a half-Filipina woman, I am embarrassed to say that I know no more than most! So, I was excited to try this restaurant, which just happens to be down the street from a good friend’s house in San Bruno. This strip of El Camino Real, at first, seems a little non-descript, but some of the best food can be found inside the most humble of exteriors.\u003c/p>\n\u003cp>Patio Filipino seems to lend itself to large groups and families. The night that we went, there was only one other party in the restaurant, but it was early in the week and I imagine that the weekend nights draw the crowds. The inside is casually elegant – comfortable enough to wear jeans, but nice enough for a special occasion celebration.\u003c/p>\n\u003cp>All of the dishes really lend themselves to sharing, as they are generously portioned and served family-style. We started with the lumpianitas and the glazed calamares fritos. Lumpianitas are small fried spring rolls filled with pork — we were expecting to get four or five, and there were about twelve on the plate! They were crisp and good. The glazed calamares fritos were excellent — tender pieces of calamari very, very lightly fried with a sweet/spicy honey-chile sauce, which made for a wonderful tangy flavor.\u003c/p>\n\u003cp>For our main courses, we had the carne a la cubana, chicken and pork adobo, and sizzling sigsig. The carne a la cubana had some flavors that were definitely reminiscent of South America — ground beef sautéed with garbanzos, carrots, potatoes, peas, and raisins, almost what you might expect to find on the inside of an empanada. The fried eggs on top were a nice accompaniment, making a kind of sauce when you broke the yoke into the dish. The chicken and pork adobo was traditional and good with tender meat, and a lighter vinegar-soy sauce, which was good over the garlic rice that we got as a side dish. The sizzling sigsig was my favorite entrée; the ingredients were simple (pork, garlic, onion, jalapeño pepper, and egg), but the preparation was unique, with the pork being cooked until almost crispy, making the dish not mushy at all, despite its appearance, and full of interesting texture. The garlic rice could almost stand out as its own dish — full of toasted garlic bits and onions, it was very flavorful. All three of us were really pleased with all of the dishes, and were pleasantly full afterwards.\u003c/p>\n\u003cp>Because the food was a little on the heavy/oily side, we found that beer was the best accompaniment. They offer San Miguel, regular or light, which is a golden, medium-weight beer.\u003c/p>\n\u003cp>We were really too full for dessert, but I insisted on trying the buko con seta. It looked very festive served in a young coconut, with two big scoops of ice cream peeking out. The ice cream was very dense, rich and tasty. It tasted a little like caramel, but not quite as sweet. Underneath was a kind of coconut jelly, about the consistency of an opaque Jell-O, with beans mixed in. This is where my dining companions and I parted company. They did not like this part of the dish and dubbed it “Brain Flan,” as it looked like I was scooping brain matter out of a skull! This didn’t sway me, as I loved the cool gel mixed with the creamy ice cream and the occasional surprise of some red and yellow beans on my spoon. Bring on the Brain Flan, I say!\u003c/p>\n\u003cp>I would definitely go back to Patio Filipino with a group of friends, preferably garlic and pork-loving ones. It’s a place where you can share a variety of dishes at a reasonable price, and enjoy something out of the ordinary right in your own backyard. For me, it was fun to connect to my roots through food, and I am inspired to try more of the cuisine, especially the lechon, pancit and the crispy pata. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI visited Patio Filipino with my wife and a couple from the Peninsula we have known for many years. \u003c/p>\n\u003cp>This is an interesting place, offering a combination of Filipino and Spanish cuisine. The restaurant features a large number of what we understood to be basic, popular dishes of the Phillipines, but they also have Spanish dishes like paella and grilled marinated meats. There are also fake paintings of flamenco dancers on the walls, and the sound system was playing bossa nova from Brazil all evening, so we got a real cultural stew.\u003c/p>\n\u003cp>So — on to the food.\u003c/p>\n\u003cp>For appetizers we ordered calamare fritos with a sweet and sour sauce and one of their specialties, crispy pata, a deep-fried shank of pork. While the crisp skin of the shank was tasty, I got a few bites of the fat underneath, which had sort of a disgusting rotten meat flavor — not my favorite taste. Our guests, who didn’t get the fat, enjoyed the skin and meat of the shank. The calamare was typical of what you can get in almost any Bay Area restaurant, so nothing special going on yet.\u003c/p>\n\u003cp>\tFor entrees we ordered beef rib-eye tapa, a mound of marinated and grilled paper-thin beef with a delicious peppery sauce. Everyone enjoyed the beef prepared this way. We also had a large platter of paella, which is the first dish listed under “Specialties of the House.” The paella included shrimp, calamari, chicken, mussels, and Portuguese sausage mixed into saffron rice. I prefer my paella consistency a little on the loose side, but this version was as tight as oatmeal and had an old and tired flavor, as if it had been around for a while or perhaps made the day before. As with the calamare, there was nothing special going on with the paella — pretty much the same as you can get in many Bay Area restaurants.\u003c/p>\n\u003cp>\tThe accompanying vegetable dish of ginataang sitaw at kalabasa, however, was a revelation. The platter was full of green beans, squash, chicken, and shrimp, all tossed in a coconut milk sauce — it was the highlight of my evening. It was a wonderful combination of flavors that were perfectly cooked together.\u003c/p>\n\u003cp>Beverage service does not seem to be a priority here. My wife’s beer was served room temperature, and our guests could not drink their wine, which was served warm and was non-descript. (There’s a choice of red or white, and neither taste very good). However, there was nothing wrong with my Diet Coke, so I had no complaints. The servers were very nice when they came to check on us, which was not very often. Note to the restaurant: You could probably sell more wine if it tasted good, and most beer is enhanced by being chilled!\u003c/p>\n\u003cp>The desserts were the most flavorful and consistent items on the menu, and it appeared that someone had put a lot of thought into them. We ordered the Mango Supremo, a lovely light cake with vanilla ice cream and mango sauce. The banana fritters were like spring rolls stuffed with banana and chocolate and served with ice cream on the side with drizzles of chocolate syrup. It was a very special dessert. We also enjoyed the traditional buko con seta, a real coconut filled with pistachio ice cream, marinated shredded coconut, and white beans(?) Actually, the combination worked. I just wish the chef could put the same creativity and care into the rest of the menu as he puts into the desserts.\u003c/p>\n\u003cp>A note on the ambiance: we were the only non-Filipinos in the restaurant. Most of the tables were filled with families enjoying many platters and bowls of food, and I wished I could have sat with them and learned about the food from experts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Would I go back? Only with a Filipino friend, who thoroughly understands the menu and knows what we should order.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3376/patio-filipino-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_91"
],
"tags": [
"checkplease_4087"
],
"label": "checkplease_9339"
},
"checkplease_3379": {
"type": "posts",
"id": "checkplease_3379",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3379",
"score": null,
"sort": [
1274389746000
]
},
"guestAuthors": [],
"slug": "sams-grill-and-seafood-restaurant-reviews",
"title": "Sam's Grill and Seafood Restaurant: Reviews",
"publishDate": 1274389746,
"format": "aside",
"headTitle": "Sam’s Grill and Seafood Restaurant: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Sam’s Grill and Seafood Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3399\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Thursday, February 2, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Founded in 1867 as an oyster saloon, Sam’s Grill has thrived as one of San Francisco’s oldest and most beloved restaurants. Located in the heart of the financial district, Sam’s predictably serves financial, legal, and real estate types during the lunch hour, and a large amount of tourists and conventioneers in the evening. Its fans enjoy a taste of old San Francisco, as well as excellent seafood, meats, and produce, much of it indigenous to the West Coast. Consider local seafood like petrale sole, san dabs, rex sole, Dungeness crab, Olympia oysters, and classic Gold Rush dishes, like Filet of Sole Marguery and Hangtown Fry.\u003c/p>\n\u003cp>This is not a fussy or pretentious restaurant, but rather a throwback to the past. It’s a straightforward, grownup place that takes its diners back to another era. I visited Sam’s for dinner on a Thursday night with my foodie aunt and uncle from Lake Tahoe, and we had our usual great time there in the old fashioned, turn of the century atmosphere that we love with the white tablecloths, fishing and hunting prints on the wall, and a corps of very experienced tuxedoed waiters who have been on duty at Sam’s for many years, if not decades. They are not reluctant to share their attitudes about what is fresh and what looks great and what you would probably enjoy most — you can trust these guys.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\tAs with any great seafood restaurant, freshness and availability are paramount — combine these qualities with a cooking staff that has the highest respect for the seafood and meats, and you have a winning combination for a legendary restaurant in a town that is full of great ones.\u003c/p>\n\u003cp>\tWe each started our meal with the small mixed seafood salad. This delicious starter is composed of hearts of romaine, tomatoes, and avocado with a mound of fresh Dungeness crab, bay shrimp, and prawns, and dressed with a terrific vinaigrette. The salad can also be ordered as an entrée, and is a bargain at $20.\u003c/p>\n\u003cp>\tMy main course was the veal porterhouse steak, charcoal broiled, and with bacon strips on top. While this dish may be a bit much for the cholesterol challenged, it is a big treat for the carnivore. The steak is thick, tender, juicy, and full of flavor from the grill.\u003c/p>\n\u003cp>\tMy guests had the popular grilled petrale sole and the sweetbreads sauté with lemon and capers. The sole is a firm-fleshed fish indigenous to the West Coast and it is greatly enhanced by a turn over the charcoal. Sam’s was one of the first restaurants in the West to feature charcoal grilling, now a widespread cooking method. The sweetbreads came crispy on the outside and velvety smooth on the inside. The pungent and creamy flavor of butter, lemon, and capers is unctuous and sinful. You can’t find old dishes like this in many places these days, but Sam’s makes a specialty of them. There is even fresh abalone meunière served every day for only $75!\u003c/p>\n\u003cp>\tOne of my favorite aspects of Sam’s is the careful attention given to the side dishes, and on this visit we had some of my favorites: dark brown, crispy hash-brown potatoes, succulent French-fried zucchini, and probably the best creamed spinach in town.\u003c/p>\n\u003cp>\tSam’s has a full bar with generous cocktails (try the “see through” Bloody Mary or the straight-up martini) and an excellent wine list of exclusively Californian wines. Tom is the bartender, and he is an excellent mixologist and a very engaging guy.\u003c/p>\n\u003cp>Also, there is seating in an open dining room or in a long hallway with private booths that seat from two to ten diners. These are great for private business meetings or liaisons of the romantic kind.\u003c/p>\n\u003cp>And the bread! I am convinced that this restaurant has the best sourdough bread in San Francisco. The loaves are round, dark, and crusty with the most flavorful interior I have ever tasted in this most famous of West Coast bread. The owners have told me in the past that their loaves come exclusively from “oven number one” in the old Parisian baking factory. Wherever it is baked, I have not been able to find sourdough like this in any store or restaurant. If sourdough is our king of breads, then Sam’s is its castle!\u003c/p>\n\u003cp>\tWe finished our dinner with one of my favorite desserts anywhere: a fresh lemon crêpe topped with vanilla ice cream and flambéed with a large shot of Grand Marnier liqueur. The combination of flavors and textures is stunning: lemon and butter, sweet and sour, heat and ice, and a great mouthful of orange brandy! It is not on the menu, but the waiters will make it for you if you ask nicely.\u003c/p>\n\u003cp>\tIn over thirty-five years of going to Sam’s, and, by my rough calculations, nearly one thousand visits, I have never been disappointed in this restaurant. I like old fashioned places that make an effort to carry our history forward. I like the freshness and variety of our wonderful native seafood, meats, and produce and having them expertly cooked and served with a minimum of adornment, exuding their own great flavors. Food this good does not need to be drowned in sauce or perked up with seven spices, it is great on its own merit.\u003c/p>\n\u003cp>\tAs a restaurant experience, Sam’s makes me very happy, and I believe it is a tremendous gastronomic treasure that all serious food people should experience while we still have it. So, dress up a bit, leave the kids with a babysitter, and savor a step back in time into San Francisco restaurant history at Sam’s Grill.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Monday, February 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMost consumers will agree with the saying, “You get what you pay for.” But in the case of Sam’s Grill and Seafood Restaurant, the high prices were not only unjustified, but the food left a sour taste in my mouth. \u003c/p>\n\u003cp>Sam’s was the first stop on my list of places to review, and we were able to get a table for three without making a reservation. Hungry, and also a little wet from the rain outside, we were actually a little surprised they were able to accommodate us. A good omen perhaps? What immediately struck me was the incredibly bright lighting. Contrasting with the dark, wood-paneled dining room, the florescent lighting inside highlighted what looked like much of the restaurant’s original décor. Our waiter seated us off to the side of the main dining room in what looked like the galley way of an old ship. Unlike many of the newer restaurants in the city, we found that Sam’s stayed true to its roots, and its personality is reflected in both the décor and service: old.\u003c/p>\n\u003cp>Ultimately, in a place like San Francisco, where the locals have such an educated palate, what separates a great dining experience from a bad one is the service. After being seated, our waiter didn’t mention any of the specials that night. When we asked for a recommendation, he told us that everything was good. While I am certainly capable of ordering off a menu, for someone who had never dined there before, I was hoping he might be able to give us some pointers on what some of their customer favorites were.\u003c/p>\n\u003cp>We started our meal off with the crab cakes. The portions were generous, but they had a more runny consistency than what I’m used to. The tartar sauce that accompanied the appetizer tasted like it was pure mayonnaise. For our entrees, we ordered the Alaskan halibut, the linguine with scallops, and the sautéed shellfish platter. If you are looking for fresh seafood, this is your place. But beware: in exchange for freshness, you give up the flavor. Overall, I didn’t think there was anything exceptional with the dishes we ordered. I thought the food was bland and average at best. Also, on several occasions my partner found himself reaching for the salt, which is commonly known as sort of an indirect insult to the chef. Needless to say, these were dishes I expected more out of, especially in a place known for its seafood.\u003c/p>\n\u003cp>In the end I wondered, “Are my expectations realistic?” When it comes to the topic of great dining experiences, most of us will readily agree that there is a certain level of expectation the diner should have. If a restaurant is going to be charging $25, $35, and even $75 for a single entrée, they should be able to justify those prices in the food, the ambience, and the service. \u003c/p>\n\u003cp>As I mentioned earlier, my party went on a Monday night and got in without any problems. Being that it looked to be one of their slower nights, I felt like our server should’ve been a bit more attentive, acted more accommodating, or maybe even offered us dessert at the end of our meal, a common practice in higher end establishments. And at Sam’s prices, I expected the bathroom, at least, to be clean. So, if you ever think about dining here, I would tell you to turn around and try somewhere else. You’ll get better food, better service, and, I’m almost certain, a cleaner bathroom than you will at Sam’s Grill and Seafood Restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTime has stopped at Sam’s Grill, for better or for worse. We came in for an early dinner on a weeknight, and were immediately greeted by the host, who led us right to our table. The restaurant is divided into two sections: a big open floor, and a section of private booths. We were seated in the open floor part at possibly the worst seat in the house — right next to the kitchen — and in an uncomfortable corner that had one seat in the main traffic aisle of the restaurant. Luckily, there were only two of us, so we could squeeze together against the wall, but it was awkward. I was surprised that we got this table after I had gone to the trouble to make a reservation, and because the restaurant was not crowded. It felt more like where you might seat a walk-in. I liked the old-time simple décor, although it could have used a little ambiance, like music playing and maybe some softer lighting, but it definitely felt like we had entered another era. The hooks on the wall were a nice touch for hanging your jacket and belongings. I wish more modern restaurants would do this.\u003c/p>\n\u003cp>We were the youngest people in there by twenty years, which probably had something to do with our early reservation and also with the vibe of the place. Most tables were filled with couples well into in their retirement years with the exception of one or two young businessmen.\u003c/p>\n\u003cp>On every table, there is half of a round loaf of sourdough bread. The bread is great — crunchy/chewy with a thick crust, and with a pat of butter for each person. It was fun to tear off pieces while enjoying our bottle of red wine (Estancia Pinot Noir). The menu was very traditional, so we started with oysters, which were served with a Worcestershire lemon sauce, which I enjoyed very much. The quality of the oysters was fresh and good, although I had no idea what kind they were, since they were just listed as, “oysters.”\u003c/p>\n\u003cp>I asked for some recommendations for my main course, and our server was very helpful. I ended up having the sautéed seafood (he steered me away from the Sam’s Devilled Crab, which was a very heavy dish), and my friend had the filet mignon. The food was pretty good, although expensive for what it was. My seafood dish had plenty of shrimp, scallops, and crab in a creamy sauce with a couple of red potato wedges — not really much of a side dish. My friend’s filet was a good quality piece of meat and nicely cooked with some plain broccoli and the same couple of potato wedges on the side. The portions were medium; a person with a normal appetite could easily finish them. If I had to describe the food to someone in one word, I would say, “plain.” The flavor was OK, but nothing memorable. We weren’t compelled to have dessert, as we were full from our meals and we weren’t that excited about the dessert menu. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While we loved our server — he was charming, honest, and paced our meal very well — I wouldn’t return to Sam’s. While it had an old-world, classic feel, I felt that it was lacking in character, and it made our experience a little bit flat. Everyone treated us nicely, but for the price of the meal, I can think of a dozen other restaurants where I would rather spend my money. It would be hard to recommend, and although I love the idea of a vintage San Francisco experience, this was not it for me.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Jeff:\u003c/strong> \"This is not a fussy or pretentious restaurant, but rather a throwback to the past.\"\u003cbr> \u003cstrong>JR:\u003c/strong> \"If you are looking for fresh seafood, this is your place. But beware: in exchange for freshness, you give up the flavor.\"\u003cbr>\u003cstrong>Liz:\u003c/strong> \"If I had to describe the food to someone in one word, I would say, 'plain.'\"",
"status": "publish",
"parent": 0,
"modified": 1725664749,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 29,
"wordCount": 2374
},
"headData": {
"title": "Sam's Grill and Seafood Restaurant: Reviews | KQED",
"description": "Jeff: "This is not a fussy or pretentious restaurant, but rather a throwback to the past." JR: "If you are looking for fresh seafood, this is your place. But beware: in exchange for freshness, you give up the flavor."Liz: "If I had to describe the food to someone in one word, I would say, 'plain.'"",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sam's Grill and Seafood Restaurant: Reviews",
"datePublished": "2010-05-20T14:09:06-07:00",
"dateModified": "2024-09-06T16:19:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3379/sams-grill-and-seafood-restaurant-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp503iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sam’s Grill and Seafood Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3399\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Thursday, February 2, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Founded in 1867 as an oyster saloon, Sam’s Grill has thrived as one of San Francisco’s oldest and most beloved restaurants. Located in the heart of the financial district, Sam’s predictably serves financial, legal, and real estate types during the lunch hour, and a large amount of tourists and conventioneers in the evening. Its fans enjoy a taste of old San Francisco, as well as excellent seafood, meats, and produce, much of it indigenous to the West Coast. Consider local seafood like petrale sole, san dabs, rex sole, Dungeness crab, Olympia oysters, and classic Gold Rush dishes, like Filet of Sole Marguery and Hangtown Fry.\u003c/p>\n\u003cp>This is not a fussy or pretentious restaurant, but rather a throwback to the past. It’s a straightforward, grownup place that takes its diners back to another era. I visited Sam’s for dinner on a Thursday night with my foodie aunt and uncle from Lake Tahoe, and we had our usual great time there in the old fashioned, turn of the century atmosphere that we love with the white tablecloths, fishing and hunting prints on the wall, and a corps of very experienced tuxedoed waiters who have been on duty at Sam’s for many years, if not decades. They are not reluctant to share their attitudes about what is fresh and what looks great and what you would probably enjoy most — you can trust these guys.\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>\tAs with any great seafood restaurant, freshness and availability are paramount — combine these qualities with a cooking staff that has the highest respect for the seafood and meats, and you have a winning combination for a legendary restaurant in a town that is full of great ones.\u003c/p>\n\u003cp>\tWe each started our meal with the small mixed seafood salad. This delicious starter is composed of hearts of romaine, tomatoes, and avocado with a mound of fresh Dungeness crab, bay shrimp, and prawns, and dressed with a terrific vinaigrette. The salad can also be ordered as an entrée, and is a bargain at $20.\u003c/p>\n\u003cp>\tMy main course was the veal porterhouse steak, charcoal broiled, and with bacon strips on top. While this dish may be a bit much for the cholesterol challenged, it is a big treat for the carnivore. The steak is thick, tender, juicy, and full of flavor from the grill.\u003c/p>\n\u003cp>\tMy guests had the popular grilled petrale sole and the sweetbreads sauté with lemon and capers. The sole is a firm-fleshed fish indigenous to the West Coast and it is greatly enhanced by a turn over the charcoal. Sam’s was one of the first restaurants in the West to feature charcoal grilling, now a widespread cooking method. The sweetbreads came crispy on the outside and velvety smooth on the inside. The pungent and creamy flavor of butter, lemon, and capers is unctuous and sinful. You can’t find old dishes like this in many places these days, but Sam’s makes a specialty of them. There is even fresh abalone meunière served every day for only $75!\u003c/p>\n\u003cp>\tOne of my favorite aspects of Sam’s is the careful attention given to the side dishes, and on this visit we had some of my favorites: dark brown, crispy hash-brown potatoes, succulent French-fried zucchini, and probably the best creamed spinach in town.\u003c/p>\n\u003cp>\tSam’s has a full bar with generous cocktails (try the “see through” Bloody Mary or the straight-up martini) and an excellent wine list of exclusively Californian wines. Tom is the bartender, and he is an excellent mixologist and a very engaging guy.\u003c/p>\n\u003cp>Also, there is seating in an open dining room or in a long hallway with private booths that seat from two to ten diners. These are great for private business meetings or liaisons of the romantic kind.\u003c/p>\n\u003cp>And the bread! I am convinced that this restaurant has the best sourdough bread in San Francisco. The loaves are round, dark, and crusty with the most flavorful interior I have ever tasted in this most famous of West Coast bread. The owners have told me in the past that their loaves come exclusively from “oven number one” in the old Parisian baking factory. Wherever it is baked, I have not been able to find sourdough like this in any store or restaurant. If sourdough is our king of breads, then Sam’s is its castle!\u003c/p>\n\u003cp>\tWe finished our dinner with one of my favorite desserts anywhere: a fresh lemon crêpe topped with vanilla ice cream and flambéed with a large shot of Grand Marnier liqueur. The combination of flavors and textures is stunning: lemon and butter, sweet and sour, heat and ice, and a great mouthful of orange brandy! It is not on the menu, but the waiters will make it for you if you ask nicely.\u003c/p>\n\u003cp>\tIn over thirty-five years of going to Sam’s, and, by my rough calculations, nearly one thousand visits, I have never been disappointed in this restaurant. I like old fashioned places that make an effort to carry our history forward. I like the freshness and variety of our wonderful native seafood, meats, and produce and having them expertly cooked and served with a minimum of adornment, exuding their own great flavors. Food this good does not need to be drowned in sauce or perked up with seven spices, it is great on its own merit.\u003c/p>\n\u003cp>\tAs a restaurant experience, Sam’s makes me very happy, and I believe it is a tremendous gastronomic treasure that all serious food people should experience while we still have it. So, dress up a bit, leave the kids with a babysitter, and savor a step back in time into San Francisco restaurant history at Sam’s Grill.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Monday, February 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMost consumers will agree with the saying, “You get what you pay for.” But in the case of Sam’s Grill and Seafood Restaurant, the high prices were not only unjustified, but the food left a sour taste in my mouth. \u003c/p>\n\u003cp>Sam’s was the first stop on my list of places to review, and we were able to get a table for three without making a reservation. Hungry, and also a little wet from the rain outside, we were actually a little surprised they were able to accommodate us. A good omen perhaps? What immediately struck me was the incredibly bright lighting. Contrasting with the dark, wood-paneled dining room, the florescent lighting inside highlighted what looked like much of the restaurant’s original décor. Our waiter seated us off to the side of the main dining room in what looked like the galley way of an old ship. Unlike many of the newer restaurants in the city, we found that Sam’s stayed true to its roots, and its personality is reflected in both the décor and service: old.\u003c/p>\n\u003cp>Ultimately, in a place like San Francisco, where the locals have such an educated palate, what separates a great dining experience from a bad one is the service. After being seated, our waiter didn’t mention any of the specials that night. When we asked for a recommendation, he told us that everything was good. While I am certainly capable of ordering off a menu, for someone who had never dined there before, I was hoping he might be able to give us some pointers on what some of their customer favorites were.\u003c/p>\n\u003cp>We started our meal off with the crab cakes. The portions were generous, but they had a more runny consistency than what I’m used to. The tartar sauce that accompanied the appetizer tasted like it was pure mayonnaise. For our entrees, we ordered the Alaskan halibut, the linguine with scallops, and the sautéed shellfish platter. If you are looking for fresh seafood, this is your place. But beware: in exchange for freshness, you give up the flavor. Overall, I didn’t think there was anything exceptional with the dishes we ordered. I thought the food was bland and average at best. Also, on several occasions my partner found himself reaching for the salt, which is commonly known as sort of an indirect insult to the chef. Needless to say, these were dishes I expected more out of, especially in a place known for its seafood.\u003c/p>\n\u003cp>In the end I wondered, “Are my expectations realistic?” When it comes to the topic of great dining experiences, most of us will readily agree that there is a certain level of expectation the diner should have. If a restaurant is going to be charging $25, $35, and even $75 for a single entrée, they should be able to justify those prices in the food, the ambience, and the service. \u003c/p>\n\u003cp>As I mentioned earlier, my party went on a Monday night and got in without any problems. Being that it looked to be one of their slower nights, I felt like our server should’ve been a bit more attentive, acted more accommodating, or maybe even offered us dessert at the end of our meal, a common practice in higher end establishments. And at Sam’s prices, I expected the bathroom, at least, to be clean. So, if you ever think about dining here, I would tell you to turn around and try somewhere else. You’ll get better food, better service, and, I’m almost certain, a cleaner bathroom than you will at Sam’s Grill and Seafood Restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTime has stopped at Sam’s Grill, for better or for worse. We came in for an early dinner on a weeknight, and were immediately greeted by the host, who led us right to our table. The restaurant is divided into two sections: a big open floor, and a section of private booths. We were seated in the open floor part at possibly the worst seat in the house — right next to the kitchen — and in an uncomfortable corner that had one seat in the main traffic aisle of the restaurant. Luckily, there were only two of us, so we could squeeze together against the wall, but it was awkward. I was surprised that we got this table after I had gone to the trouble to make a reservation, and because the restaurant was not crowded. It felt more like where you might seat a walk-in. I liked the old-time simple décor, although it could have used a little ambiance, like music playing and maybe some softer lighting, but it definitely felt like we had entered another era. The hooks on the wall were a nice touch for hanging your jacket and belongings. I wish more modern restaurants would do this.\u003c/p>\n\u003cp>We were the youngest people in there by twenty years, which probably had something to do with our early reservation and also with the vibe of the place. Most tables were filled with couples well into in their retirement years with the exception of one or two young businessmen.\u003c/p>\n\u003cp>On every table, there is half of a round loaf of sourdough bread. The bread is great — crunchy/chewy with a thick crust, and with a pat of butter for each person. It was fun to tear off pieces while enjoying our bottle of red wine (Estancia Pinot Noir). The menu was very traditional, so we started with oysters, which were served with a Worcestershire lemon sauce, which I enjoyed very much. The quality of the oysters was fresh and good, although I had no idea what kind they were, since they were just listed as, “oysters.”\u003c/p>\n\u003cp>I asked for some recommendations for my main course, and our server was very helpful. I ended up having the sautéed seafood (he steered me away from the Sam’s Devilled Crab, which was a very heavy dish), and my friend had the filet mignon. The food was pretty good, although expensive for what it was. My seafood dish had plenty of shrimp, scallops, and crab in a creamy sauce with a couple of red potato wedges — not really much of a side dish. My friend’s filet was a good quality piece of meat and nicely cooked with some plain broccoli and the same couple of potato wedges on the side. The portions were medium; a person with a normal appetite could easily finish them. If I had to describe the food to someone in one word, I would say, “plain.” The flavor was OK, but nothing memorable. We weren’t compelled to have dessert, as we were full from our meals and we weren’t that excited about the dessert menu. \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>While we loved our server — he was charming, honest, and paced our meal very well — I wouldn’t return to Sam’s. While it had an old-world, classic feel, I felt that it was lacking in character, and it made our experience a little bit flat. Everyone treated us nicely, but for the price of the meal, I can think of a dozen other restaurants where I would rather spend my money. It would be hard to recommend, and although I love the idea of a vintage San Francisco experience, this was not it for me.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3379/sams-grill-and-seafood-restaurant-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_4088"
],
"label": "checkplease_9339"
},
"checkplease_3192": {
"type": "posts",
"id": "checkplease_3192",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3192",
"score": null,
"sort": [
1273787887000
]
},
"guestAuthors": [],
"slug": "deedees-reviews",
"title": "deedee's: Reviews",
"publishDate": 1273787887,
"format": "aside",
"headTitle": "deedee’s: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>deedee’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3242\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/40/2010/05/raji-vattyam.jpg\" alt=\"Raji Vattyam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raji\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-At-Home New Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> deedee’s\u003cbr>\n\u003cstrong>Reviewed deedee’s:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\ndeedee’s is a welcoming neighborhood restaurant serving food from the northwestern part of India. This restaurant is in a residential neighborhood in Santa Clara, close to the Santa Clara University campus. They have a great buffet with quite a wide variety. The buffet is available all day on weekends and on weekdays for lunch. The food is prepared fresh every day and is not doused in fat/oil like in other Indian restaurants. The décor is a mish-mash of a few Indian paintings, chachkis, and an altar. There is also a cooler with some sodas, water, and such. This place definitely does not score points for the décor. This is the place you want to go to if you want some delicious food served with a smile. We have always had great service and equally great quality food. \u003c/p>\n\u003cp>The day we visited to review this restaurant for the \u003cem>Check, Please! Bay Area\u003c/em> show, they had some roses and fancy tablecloths on each table for Valentine’s Day. We had to remove the tablecloth to keep our one-year-old from pulling it off the table. The buffet featured food from the Indian state of Maharashtra. Though there were some appetizers already in the buffet, the lady from the kitchen came out and said she was making a fresh batch of bhelpuri to replace the one in the buffet that had gotten soggy. Bhelpuri is a puffed rice dish with potatoes served with a green coriander chutney and a tangy date and tamarind sauce. It is a type of chaat, or small plates of savory snacks, that are very popular in Maharashtra. The bhelpuri was very tasty with the right amount of crunch and sour/sweetness to it. The panipuris were also equally appetizing.\u003c/p>\n\u003cp>When I thought that we should now move on to tasting the main courses, a fresh batch of aloo tikki was brought out. I am normally not much of a tikki fan but, my, these were some amazing tikkis, just fried to perfection. They were crisp on the outside and fluffy and light with the potato goodness on the inside. Moving on to the main course and sides, the food was just amazing. Very authentic and well prepared. I particularly enjoyed the mutter paneer dish and the undhiyu (gujarati dish). The paneer was fresh and the dish was not overly creamy or oily like in most other places. Undhiyu can be described as a mixed vegetable stew with dumplings. The seasonings were all done to perfection. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food here is never so spicy-hot that the other flavors get hidden. One can taste the symphony of various flavors in each dish. The puris, rice, and freshly made rotis smeared with ghee were all perfect vessels with which to enjoy all the offered sides. The kadhi (spicy and warm buttermilk soup) was perfect when mixed with rice. When I thought I couldn’t eat any more, my husband reminded me that I needed to pace myself to eat the dessert. \u003c/p>\n\u003cp>The shrikhand was sinfully creamy and yummy. I could pass on ice cream for this one dish! Even my one-year-old liked this sweet thick yogurt dessert. Shrikhand can be eaten as a side along with puris, but I prefer eating it as a dessert. Puranpoli (rotis stuffed with sweetened lentils) is another dish specific to this region, and it was another big hit. We were surprised to learn that falooda was served free on account of it being Valentine’s Day. Falooda is an interesting twist on ice cream. It is a scoop of vanilla ice cream served in a tall milkshake glass with noodles, rosewater essence, spices, and some interesting looking seeds. These seeds that look like caviar are basil seeds, and they burst in your mouth. \u003c/p>\n\u003cp>I would recommend this place to all of my friends and family, and to any one of you who want to try some true, authentic, home-style Indian cuisine. The food tastes like it was made at home and tastes as if someone’s mother has cooked it with a lot of love. In this case someone’s deedee (in Hindi it means “elder sister”) has cooked it with care. Final verdict: Great food at a great price in very homey and not fussy surroundings.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/ray-quirolgico.jpg\" alt=\"Ray Quirolgico\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Higher Education Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pomelo\u003cbr>\n\u003cstrong>Reviewed deedee’s:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\ndeedee’s is probably as close to the edge of the \u003cem>Check, Please! Bay Area\u003c/em> driving radius as you can get for this San Franciscan! My coworker and I drove down to Santa Clara one misty evening after work, and by the time we got there (and turned around once — it’s not an adventure until you have to make a U-turn, right?), we had definitely worked up our appetites. We were surprised that the dinner service was focused on the buffet, and I was happily surprised that everything was suitable for a vegetarian. The place was practically empty — the family was leisurely cleaning and preparing for other customers — and aside from my party of two, there was only one other couple, and a woman who seemed to be a regular (she even conversed with the namesake, deedee, who was sorting through paperwork on one of the dining tables). We could have asked to order additional items from the menu, but we were so hungry, that the appeal of an all-you-can-gorge buffet was too good to pass up. My friend and I both enjoy Indian cuisine, so we wasted no time in helping ourselves to a big silver plate and loading up for Round 1.\n\u003cp>For a dinner buffet service, the service was quite attentive. By the time we got back to our seats, glasses of water and a plate of roti (flatbread) had already been set out for us to add to the bounty on our large plates. We even got frequent water refills, and when the puri (fried flatbread) was added to the buffet line, we were served generous helpings first. I was happy to have two or three helpings of the basmati rice (perfectly steamed), vegetable Bbryani (vegetable rice), palak paneer (spinach), mutter paneer (peas and cheese), chana masala (chickpeas), vegetable fafrazi (vegetables in a tomato sauce), kheer (rice pudding), and gulab jamun (fried dough in sweet syrup).\u003c/p>\n\u003cp>The heat from the food came as a surprise. In the middle of our dinner conversation amid lots of laughter (the owners must have thought we were strange), I felt beads of sweat spontaneously erupt on my brow and on my temples. Normally, I would expect that as a sign from good Indian food that all the combinations of spices and flavors and sauces were suitably complex to deliver full flavor without being simply tongue-burning capsaicin. Unfortunately, I found most of the dishes to be rather flat in flavor, with the dominant taste being just salt. Perhaps because the food was on a buffet line, it had become overcooked and reduced to simple saltiness. That was a shame because the mutter paneer (one of my usual favorites), was an overcooked, dark, olive green-grey pea soup with no discernible cheese. Similarly, the palak paneer was almost a creamed spinach soup, and lacked some of the texture I would usually want to accompany my rice or other food. The vegetable rice was also beautifully saffron colored, but overcooked and mushy in texture. The vegetable jafrazi had a great combination of different vegetables that held their textures, but also got a bit lost in salty curry. \u003c/p>\n\u003cp>Some of the standouts from the dinner were probably the side dishes: the basmati rice was cooked beautifully; the puri was a delicious fried dough (it’s hard to go wrong in any culture’s cuisine with fried dough) that was flaky and crisp on the outside and steamy hot and puffy on the inside; and the gulab jamun was an excellent end to the meal (more fried dough, this time as golden brown balls that were wonderfully sauced with a sweet syrup that smelled of rosewater and tasted a bit of honey). I wish that combination of texture, aroma, and flavor had been more consistently present in all of the dishes.\u003c/p>\n\u003cp>Overall, my friend and I both thought we got a lot of food for the price, but that, considering the distance we traveled to/from San Francisco, there are too many other equally good (or bad) Indian restaurants that are more accessible for us, so we probably would not make the trip again with the sole purpose of going to deedee’s. If it had been mind-blowingly good, we might consider it, but it was just average or, perhaps more accurately, unremarkable. If deedee’s was a more “local” option, I might head back there more often to sample other menu items, for take-out food, or to load up on a very affordable buffet meal. \u003c/p>\n\u003cp>I want to add that because I work for a university, I noticed (on the take-out menu) that one acceptable form of payment at deedee’s is the Santa Clara University meal plan (or some form of it). Because the university is literally a block or two away, I think this is an attractive feature for the students, faculty, and staff who work nearby. I also think it’s a nice testament to the kind of partnerships that colleges and universities can have with local businesses (especially family-owned and operated) that appeal, not just to a global palate, but also to a consumer culture for food on demand, and it is a nice example of campus-community collaboration that should be supported and emulated.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/serdar-yeralan.jpg\" alt=\"Serdar Yeralan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Serdar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Engineering Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farina Focaccia & Cucina Italiana\u003cbr>\n\u003cstrong>Reviewed deedee’s:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe were quite excited about trying an all-vegetarian Indian restaurant in an area of the Bay that we have not been too. It took us about one hour to reach to our destination. As we approached the restaurant, we realized that what was projected by the web site was a bit out of touch with the reality of this little hole-in-the wall place. When we walked in, the kitschy atmosphere immediately slapped us in the face by the way of bright fluorescent ceiling lights, many Indian statuettes, and colorful paintings of destinations in India. We also observed a highly disorganized restaurant layout where kitchen utensils, bags of rice, and other ingredients were piled on tables, corners, and hallways. \u003c/p>\n\u003cp>The gentleman who greeted us seemed to be multitasking during our stay. He finally got to us and indicated that we could pick any table, one of which had to be cleared off of bags of rice for us to take a seat. Once we sat down, he told us that we could proceed to the buffet, which presented a very small selection of dishes — no more than sixteen choices including side dishes, and various breads and sauces. \u003c/p>\n\u003cp>There was a stack of stainless steel serving plates with compartments, which immediately reminded me of my boot camp in the Turkish military. The serving glasses were also made of stainless steel and stacked up high. We picked up some utensils and gathered a few dishes from the buffet. I had no idea what I was eating because the descriptions were not displayed near the trays. Upon tasting the food, I got the feeling the meals were prepared as close to the authentic recipes as possible; they were tasty and not Americanized at all. Spices were vivid, textures were loose, and ingredients were distinct. At the same, I just wished I knew what they were called. \u003c/p>\n\u003cp>One thing that bothered me were the stains on the tablecloth, left from previous patrons, right where I set my stainless steel plate. The clientele were all Indian families, and they totally seemed to be having a great time. I could tell that if you were familiar with the food, this would be the place to have as close to a home-cooked meal as you can get. The multi-tasking gentleman came over and served us some naan with his fingers, not the most sanitary way of serving, but it seemed to fit the atmosphere somehow; very casual.\u003c/p>\n\u003cp>As we got up to pay our bill at the cash register, I finally noticed a few signs on the top of the buffet island that said, “Gujarti Weekend,” and had handwritten names of the dishes we just consumed. Overall, we found the experience to be interesting, and the food to be tasty. The choices were limited, a welcoming ambiance was lacking, but it was cheap and local. Plus where else can you watch an Indian movie in dialect as you get served naan with fingers?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would not necessarily recommend this restaurant to my friends, as I believe much better Indian is available from almost all corners of the Bay Area. I do have to admit that the taste of food was, most likely, as authentic as you can get in terms of the regional cuisine. Many families seemed to be enjoying themselves and the food. We just could not enjoy it as much.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Raji:\u003c/strong>\"Great food at a great price in very homey and not fussy surroundings.\" \r\n\u003cstrong>Ray:\u003c/strong> \"Unfortunately, I found most of the dishes to be rather flat in flavor, with the dominant taste being just salt.\" \r\n\u003cstrong>Serdar:\u003c/strong> \"I do have to admit that the taste of food was, most likely, as authentic as you can get in terms of the regional cuisine.\" ",
"status": "publish",
"parent": 0,
"modified": 1725664757,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 21,
"wordCount": 2302
},
"headData": {
"title": "deedee's: Reviews | KQED",
"description": "Raji:"Great food at a great price in very homey and not fussy surroundings." \r\nRay: "Unfortunately, I found most of the dishes to be rather flat in flavor, with the dominant taste being just salt." \r\nSerdar: "I do have to admit that the taste of food was, most likely, as authentic as you can get in terms of the regional cuisine." ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "deedee's: Reviews",
"datePublished": "2010-05-13T14:58:07-07:00",
"dateModified": "2024-09-06T16:19:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3192/deedees-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp502iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>deedee’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3242\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/40/2010/05/raji-vattyam.jpg\" alt=\"Raji Vattyam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raji\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-At-Home New Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> deedee’s\u003cbr>\n\u003cstrong>Reviewed deedee’s:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\ndeedee’s is a welcoming neighborhood restaurant serving food from the northwestern part of India. This restaurant is in a residential neighborhood in Santa Clara, close to the Santa Clara University campus. They have a great buffet with quite a wide variety. The buffet is available all day on weekends and on weekdays for lunch. The food is prepared fresh every day and is not doused in fat/oil like in other Indian restaurants. The décor is a mish-mash of a few Indian paintings, chachkis, and an altar. There is also a cooler with some sodas, water, and such. This place definitely does not score points for the décor. This is the place you want to go to if you want some delicious food served with a smile. We have always had great service and equally great quality food. \u003c/p>\n\u003cp>The day we visited to review this restaurant for the \u003cem>Check, Please! Bay Area\u003c/em> show, they had some roses and fancy tablecloths on each table for Valentine’s Day. We had to remove the tablecloth to keep our one-year-old from pulling it off the table. The buffet featured food from the Indian state of Maharashtra. Though there were some appetizers already in the buffet, the lady from the kitchen came out and said she was making a fresh batch of bhelpuri to replace the one in the buffet that had gotten soggy. Bhelpuri is a puffed rice dish with potatoes served with a green coriander chutney and a tangy date and tamarind sauce. It is a type of chaat, or small plates of savory snacks, that are very popular in Maharashtra. The bhelpuri was very tasty with the right amount of crunch and sour/sweetness to it. The panipuris were also equally appetizing.\u003c/p>\n\u003cp>When I thought that we should now move on to tasting the main courses, a fresh batch of aloo tikki was brought out. I am normally not much of a tikki fan but, my, these were some amazing tikkis, just fried to perfection. They were crisp on the outside and fluffy and light with the potato goodness on the inside. Moving on to the main course and sides, the food was just amazing. Very authentic and well prepared. I particularly enjoyed the mutter paneer dish and the undhiyu (gujarati dish). The paneer was fresh and the dish was not overly creamy or oily like in most other places. Undhiyu can be described as a mixed vegetable stew with dumplings. The seasonings were all done to perfection. \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 food here is never so spicy-hot that the other flavors get hidden. One can taste the symphony of various flavors in each dish. The puris, rice, and freshly made rotis smeared with ghee were all perfect vessels with which to enjoy all the offered sides. The kadhi (spicy and warm buttermilk soup) was perfect when mixed with rice. When I thought I couldn’t eat any more, my husband reminded me that I needed to pace myself to eat the dessert. \u003c/p>\n\u003cp>The shrikhand was sinfully creamy and yummy. I could pass on ice cream for this one dish! Even my one-year-old liked this sweet thick yogurt dessert. Shrikhand can be eaten as a side along with puris, but I prefer eating it as a dessert. Puranpoli (rotis stuffed with sweetened lentils) is another dish specific to this region, and it was another big hit. We were surprised to learn that falooda was served free on account of it being Valentine’s Day. Falooda is an interesting twist on ice cream. It is a scoop of vanilla ice cream served in a tall milkshake glass with noodles, rosewater essence, spices, and some interesting looking seeds. These seeds that look like caviar are basil seeds, and they burst in your mouth. \u003c/p>\n\u003cp>I would recommend this place to all of my friends and family, and to any one of you who want to try some true, authentic, home-style Indian cuisine. The food tastes like it was made at home and tastes as if someone’s mother has cooked it with a lot of love. In this case someone’s deedee (in Hindi it means “elder sister”) has cooked it with care. Final verdict: Great food at a great price in very homey and not fussy surroundings.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/ray-quirolgico.jpg\" alt=\"Ray Quirolgico\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Higher Education Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pomelo\u003cbr>\n\u003cstrong>Reviewed deedee’s:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\ndeedee’s is probably as close to the edge of the \u003cem>Check, Please! Bay Area\u003c/em> driving radius as you can get for this San Franciscan! My coworker and I drove down to Santa Clara one misty evening after work, and by the time we got there (and turned around once — it’s not an adventure until you have to make a U-turn, right?), we had definitely worked up our appetites. We were surprised that the dinner service was focused on the buffet, and I was happily surprised that everything was suitable for a vegetarian. The place was practically empty — the family was leisurely cleaning and preparing for other customers — and aside from my party of two, there was only one other couple, and a woman who seemed to be a regular (she even conversed with the namesake, deedee, who was sorting through paperwork on one of the dining tables). We could have asked to order additional items from the menu, but we were so hungry, that the appeal of an all-you-can-gorge buffet was too good to pass up. My friend and I both enjoy Indian cuisine, so we wasted no time in helping ourselves to a big silver plate and loading up for Round 1.\n\u003cp>For a dinner buffet service, the service was quite attentive. By the time we got back to our seats, glasses of water and a plate of roti (flatbread) had already been set out for us to add to the bounty on our large plates. We even got frequent water refills, and when the puri (fried flatbread) was added to the buffet line, we were served generous helpings first. I was happy to have two or three helpings of the basmati rice (perfectly steamed), vegetable Bbryani (vegetable rice), palak paneer (spinach), mutter paneer (peas and cheese), chana masala (chickpeas), vegetable fafrazi (vegetables in a tomato sauce), kheer (rice pudding), and gulab jamun (fried dough in sweet syrup).\u003c/p>\n\u003cp>The heat from the food came as a surprise. In the middle of our dinner conversation amid lots of laughter (the owners must have thought we were strange), I felt beads of sweat spontaneously erupt on my brow and on my temples. Normally, I would expect that as a sign from good Indian food that all the combinations of spices and flavors and sauces were suitably complex to deliver full flavor without being simply tongue-burning capsaicin. Unfortunately, I found most of the dishes to be rather flat in flavor, with the dominant taste being just salt. Perhaps because the food was on a buffet line, it had become overcooked and reduced to simple saltiness. That was a shame because the mutter paneer (one of my usual favorites), was an overcooked, dark, olive green-grey pea soup with no discernible cheese. Similarly, the palak paneer was almost a creamed spinach soup, and lacked some of the texture I would usually want to accompany my rice or other food. The vegetable rice was also beautifully saffron colored, but overcooked and mushy in texture. The vegetable jafrazi had a great combination of different vegetables that held their textures, but also got a bit lost in salty curry. \u003c/p>\n\u003cp>Some of the standouts from the dinner were probably the side dishes: the basmati rice was cooked beautifully; the puri was a delicious fried dough (it’s hard to go wrong in any culture’s cuisine with fried dough) that was flaky and crisp on the outside and steamy hot and puffy on the inside; and the gulab jamun was an excellent end to the meal (more fried dough, this time as golden brown balls that were wonderfully sauced with a sweet syrup that smelled of rosewater and tasted a bit of honey). I wish that combination of texture, aroma, and flavor had been more consistently present in all of the dishes.\u003c/p>\n\u003cp>Overall, my friend and I both thought we got a lot of food for the price, but that, considering the distance we traveled to/from San Francisco, there are too many other equally good (or bad) Indian restaurants that are more accessible for us, so we probably would not make the trip again with the sole purpose of going to deedee’s. If it had been mind-blowingly good, we might consider it, but it was just average or, perhaps more accurately, unremarkable. If deedee’s was a more “local” option, I might head back there more often to sample other menu items, for take-out food, or to load up on a very affordable buffet meal. \u003c/p>\n\u003cp>I want to add that because I work for a university, I noticed (on the take-out menu) that one acceptable form of payment at deedee’s is the Santa Clara University meal plan (or some form of it). Because the university is literally a block or two away, I think this is an attractive feature for the students, faculty, and staff who work nearby. I also think it’s a nice testament to the kind of partnerships that colleges and universities can have with local businesses (especially family-owned and operated) that appeal, not just to a global palate, but also to a consumer culture for food on demand, and it is a nice example of campus-community collaboration that should be supported and emulated.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/serdar-yeralan.jpg\" alt=\"Serdar Yeralan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Serdar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Engineering Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farina Focaccia & Cucina Italiana\u003cbr>\n\u003cstrong>Reviewed deedee’s:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe were quite excited about trying an all-vegetarian Indian restaurant in an area of the Bay that we have not been too. It took us about one hour to reach to our destination. As we approached the restaurant, we realized that what was projected by the web site was a bit out of touch with the reality of this little hole-in-the wall place. When we walked in, the kitschy atmosphere immediately slapped us in the face by the way of bright fluorescent ceiling lights, many Indian statuettes, and colorful paintings of destinations in India. We also observed a highly disorganized restaurant layout where kitchen utensils, bags of rice, and other ingredients were piled on tables, corners, and hallways. \u003c/p>\n\u003cp>The gentleman who greeted us seemed to be multitasking during our stay. He finally got to us and indicated that we could pick any table, one of which had to be cleared off of bags of rice for us to take a seat. Once we sat down, he told us that we could proceed to the buffet, which presented a very small selection of dishes — no more than sixteen choices including side dishes, and various breads and sauces. \u003c/p>\n\u003cp>There was a stack of stainless steel serving plates with compartments, which immediately reminded me of my boot camp in the Turkish military. The serving glasses were also made of stainless steel and stacked up high. We picked up some utensils and gathered a few dishes from the buffet. I had no idea what I was eating because the descriptions were not displayed near the trays. Upon tasting the food, I got the feeling the meals were prepared as close to the authentic recipes as possible; they were tasty and not Americanized at all. Spices were vivid, textures were loose, and ingredients were distinct. At the same, I just wished I knew what they were called. \u003c/p>\n\u003cp>One thing that bothered me were the stains on the tablecloth, left from previous patrons, right where I set my stainless steel plate. The clientele were all Indian families, and they totally seemed to be having a great time. I could tell that if you were familiar with the food, this would be the place to have as close to a home-cooked meal as you can get. The multi-tasking gentleman came over and served us some naan with his fingers, not the most sanitary way of serving, but it seemed to fit the atmosphere somehow; very casual.\u003c/p>\n\u003cp>As we got up to pay our bill at the cash register, I finally noticed a few signs on the top of the buffet island that said, “Gujarti Weekend,” and had handwritten names of the dishes we just consumed. Overall, we found the experience to be interesting, and the food to be tasty. The choices were limited, a welcoming ambiance was lacking, but it was cheap and local. Plus where else can you watch an Indian movie in dialect as you get served naan with fingers?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would not necessarily recommend this restaurant to my friends, as I believe much better Indian is available from almost all corners of the Bay Area. I do have to admit that the taste of food was, most likely, as authentic as you can get in terms of the regional cuisine. Many families seemed to be enjoying themselves and the food. We just could not enjoy it as much.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3192/deedees-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_91"
],
"tags": [
"checkplease_4055"
],
"label": "checkplease_9339"
},
"checkplease_3187": {
"type": "posts",
"id": "checkplease_3187",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3187",
"score": null,
"sort": [
1273787779000
]
},
"guestAuthors": [],
"slug": "pomelo-reviews",
"title": "Pomelo: Reviews",
"publishDate": 1273787779,
"format": "aside",
"headTitle": "Pomelo: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Pomelo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3263\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/40/2010/05/ray-quirolgico.jpg\" alt=\"Ray Quirolgico\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Higher Education Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pomelo\u003cbr>\n\u003cstrong>Reviewed Pomelo:\u003c/strong> Monday, February 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was a chilly, dark, and misty night at the edge of Noe Valley, so after my yoga class, it was time for the usual gathering of friends at Pomelo. Perhaps the light drizzle put me in the mood for comfort food, but more likely it was the smell of citrus floating above garlic that greeted me when we arrived and the promise of a big bowl of steaming hot nourishment that got my appetite going.\u003c/p>\n\u003cp>The atmosphere at Pomelo is sensual. There are dim lights, original art and photographs hang on the wall, and even the soap in the bathroom has a sweet, citrus, pungent floral scent. Fresh flowers and lit candles are on every table, and the glow of the single dining room has a warm aura of ochre. Luckily, on the night I went, I was joined by four friends who were comfortable with sharing tastes of what food a vegetarian could have. The usual crowd had perhaps decided to stay home or had ordered food to go, so we were seated right away. When the restaurant is full, I have waited outside for a while, but it’s always been worth it. Also, when the place is crowded, it can feel a bit overwhelming, like the conversation volume gets trapped and amplified. Maybe one or two tables should be removed to allow for more space between tables. But this night was very comfortable — comfortable enough for our table to stay until closing. (For a good amount of time, we felt like we were at a private event because we were the only ones there). Parking in the neighborhood can be tough: all street parking in a mostly residential area, so we are always prepared to walk a block or two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I ordered the Gilroy and the Koh Samui: familiar, and always hearty and filling. The menu changes seasonally (two or three times a season, I think), and that night we were told that the menu was changing just three days later. It’s always a bit of fun to read the menu at Pomelo, because everything is named after a place, so your meal becomes a globetrotting series of destinations.\u003c/p>\n\u003cp>The appetizers (the salads and other starters I tasted from friends’ plates, as well as my own baby bok choy dish) were very generously portioned. I don’t remember a Gilroy plate ever having so much baby bok choy before, but I hungrily devoured it all. The food at Pomelo is always layered with flavor and is perfectly cooked. The baby bok choy was a bright vibrant green (even in the dim light), and not overcooked to a wilted dark gray mass. The leaves were just wilted, and the stems were translucent but still had enough crispness to them to bite through. The flavors of the Gilroy dish are simple and designed to heighten the sensation of eating fresh and healthy vegetables. There is olive oil and barely-sautéed garlic with a splash of acidic citrus, and some heat from the pepper flakes. Two orders of this might be a whole meal, but one order of it and a side order of rice could make me happy on most days. After the garlic of the South Bay, it was on to my main dish from Thailand.\u003c/p>\n\u003cp>Southern Thai food is usually very spicy, and the Koh Samui dish is delightfully so. But just as its list of ingredients might suggest, this dish is also packed with a playful balance of flavors. You don’t just taste heat from the spiciness. In fact, the heat creeps up on you and joins the creaminess of the coconut curry sauce, the jasmine rice, the splash of citrus from the wedge of lime squeezed on top, and the fresh herb tang of kaffir lime leaves and fresh cilantro (which I pull apart and shower over the big, generous bowl of food). Not only are those flavors layered to make the dish complex and rich, but the textures are also nicely blended: the rice soaks up the sauce to create a hearty consistency, almost like a savory pudding; the cubes of tofu are both soft and firm, mirroring the texture of the straw mushrooms; the squash is nutty and tender; the long beans are crisply sautéed to add some crunch; and the sections of Thai eggplant add some color and chunkiness to the dish, so that it’s not all just one big bowl of arroz-con-something. As generous as the serving size is (and a deal at $11.50, especially if you eat meat and get it with the cubes of chicken), I devoured the whole thing and definitely felt warmly braced enough against the chilly mist outside to go home. \u003c/p>\n\u003cp>Overall, the amount of good eating (in flavor, texture, portion size, color, aroma) that I got for $22 (that’s with tax and a generous tip) was excellent. And it’s no wonder why I keep going back, new menu items or not.\u003c/p>\n\u003cp>I also got to taste the dishes that my friends ordered, all which reflected the layered and balanced flavor profiles of the dishes at Pomelo:\u003c/p>\n\u003cp>The Bormio had gray-flecked, wide buckwheat pasta that we all thought looked like chow fun noodles. My friend ordered this one with tofu (a vegetarian option that you can ask for. Even though it is not marked on the menu as vegetarian, several of the dishes on the menu can be made without the meat or fish, so you just have to ask), and the combination of fat al dente noodles, tender potatoes, soft tofu, crunchy shreds of cabbage, leafy Swiss chard and sage, garlic, and fontina cheese elevated this dish from a simple pasta to a really hearty rainy day winter meal.\u003c/p>\n\u003cp>The Pomelo is the name of the green salad that is always on the menu, but this, too, changes with the seasons. Sometimes the greens change, but the toppings always do. On this night, the minimally dressed lettuce and arugula leaves were joined with suprêmed segments of pomelo, goat cheese, and toasted hazelnuts, all flavored with a grapefruit vinaigrette. I’ve had this salad before, sometimes with walnuts or almonds or strawberries or grapefruits or oranges. Again, everything is seasonal. The addition of toasted hazelnuts was a rarely encountered nutty crunch that enhanced the salad.\u003c/p>\n\u003cp>The Aosta was a very generously portioned starter of baked polenta wedges with a slightly sweet, rich cream sauce and mushrooms. You might be tempted to sop up the extra sauce with some bread (two slices of country French bread and butter, named the Strasbourg, is only $1), so don’t let the Madeira-spiked cream go to waste!\u003c/p>\n\u003cp>The Palermo was a tasty crostini with creamy goat cheese, soft and perfectly roasted red pepper strips, and dark olive slices served on toast points. It was another nice crunch (from the bread) balanced with the overall creamy, layered flavors of the other ingredients.\u003c/p>\n\u003cp>Two people in my group ordered wine and two had a non-alcoholic beer; I stuck with water. The wine list is usually more than sufficient, and the co-owners/wait staff know how to best pair them with the food and have a good sense of the flavor profiles and robustness of their selections, so I’ve never gone wrong there. We were all stuffed, so we passed on the desserts (which feature a changing selection of pies and tarts and cakes and housemade ice creams and gelatos). I’ll be back after the next yoga class anyway, so maybe I’ll get one of those sweet finishes another time!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/serdar-yeralan.jpg\" alt=\"Serdar Yeralan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Serdar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Engineering Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farina Focaccia & Cucina Italiana\u003cbr>\n\u003cstrong>Reviewed Pomelo:\u003c/strong> Wednesday, February 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant is situated in an area of the city that I had not been to before. It is tucked in a little corner on the J-Church line in Noe Valley with plenty of street parking and a few good restaurant choices. As we approached the restaurant, the first thing I noticed was the wonderful outdoor lighting and a giant restaurant sign — a big green pomelo — hanging above the door, which made the restaurant easily recognizable. We were a bit confused whether or not they took reservations for groups smaller than six people, based on the information we got when we called in. The voice message asked callers to leave names and times of arrival for groups of smaller than six but a later call — that resulted in speaking to a person — indicated that there are no reservations taken for groups smaller than six. Luckily, our Wednesday night attempt turned out to have plenty of seating available at the time of our arrival. \u003c/p>\n\u003cp>We arrived around 7:30 pm and stayed until 8:45 pm. The moment we walked into the restaurant, the soft lighting that started outside the restaurant continued inside with warm colors of decoration, beautiful chandeliers, pleasant pictures and artwork on the walls. We immediately felt welcomed and comfortable. There was soft music playing. Between the time we sat down until the time we left, the occupancy of the restaurant went from only two tables to a full house. However, the noise level never reached a point of discomfort. \u003c/p>\n\u003cp>The waiter was very accommodating and pleasant by not rushing us through the process. He indicated that the restaurant has been there for about six years and the dishes are mainly an Asian-inspired cooking style. He also went over the daily special, which as the Pacifica, grilled mahi mahi with herbed brown rice. \u003c/p>\n\u003cp>The appetizers arrived in a very timely manner and were well prepared. I loved the combination of herbed goat cheese with my wine and I loved the freshness of the arugula with a simple lemon dressing. The olives were hard to handle, as they tended to roll off my fork. I found it to be a refreshing start to a good meal. I tasted the Nappanee, which was very different from what I was expecting of a butternut/sweet potato soup. Again, it was light, refreshing, and very tastefully prepared without overdoing any one of the ingredients. The presentation was simple and very elegant for both of the appetizers. \u003c/p>\n\u003cp>The main course came a bit later than we anticipated. As time went on, the waiter assured us that our food was on its way. This helped sustain our feelings of comfort and enjoyment of the ambiance. The main dishes were very similar in philosophy to the appetizers: tasteful and elegant. The plates had just the right amount of food, garnish, and variety. Textures, colors, and tastes all complemented each other. I felt that there was a bit too much use of salt and lemon with my meal. However, in terms of generating a refreshing flavor on the tongue, especially when paired with a great glass of Pinot Grigio, they fully satisfied the call. I found the meal to be very freshly prepared, full of flavor without the use of any heavy ingredients, and well priced. \u003c/p>\n\u003cp>The desserts and coffee were right on the mark as well. I pride myself on being a coffee fanatic and claim that it is because of my Turkish genes. I loved it when they brought my Americano with a small cup of hot water and left it up to me to dilute the coffee to my taste. I usually hesitate to order espresso drinks, especially an Americano, as I find it to be either too bitter and heavy or too diluted. The plum cake was exceptional. We later learned that it was made by a contracted German pastry chef. It was served at a perfect temperature — not with the blistering fake heat of microwaved food or refrigerator cold — and had the perfect balance of crustiness to gooey fresh plum sweetness. \u003c/p>\n\u003cp>We also found it pleasantly surprising that for such a small restaurant, they have wine, beer, sake, tea, juice, and sparkling water as well as espresso drinks. The suggestion from the wait staff was for us to come back for brunch on Saturday, which happens to be less busy than Sunday brunch hours. We observed that the clientele included families, couples, friends, and singles of different ages and backgrounds. This made the restaurant feel very much a part of San Francisco culture. The easygoing attitude of the restaurant that allowed the customers to enjoy their time without feeling any pressure to rush through their meals was apparent at all levels. On a weeknight, having this sort of relaxed atmosphere where you can enjoy the night with your loved ones is so very precious after a long day. \u003c/p>\n\u003cp>Overall, we loved the place and the food. We found it to be a small place, which made navigating between the tables a bit challenging. We also felt that the pick-up line that went right through the restaurant to be bothersome to some of the guests. I have added Pomelo to my favorites list as a perfect “neighborhood,” “any time,” “casual” restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/raji-vattyam.jpg\" alt=\"Raji Vattyam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raji\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-At-Home New Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> deedee’s\u003cbr>\n\u003cstrong>Reviewed Pomelo:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPomelo is a small neighborhood restaurant. We had to park two streets away from the restaurant. The restaurant had some outdoor seating, and since we were thirty minutes late, we sat outside and waited to be seated. This is a dog-friendly establishment. A lot of patrons brought their dogs, and everyone seemed to be enjoying the sunny weather and surroundings. The restaurant inside was crowded and pretty cramped. The walls had framed photos of rural surroundings in Rajasthan, India. These pictures were very colorful and were also on sale. \n\u003cp>Our party was comprised of four adults (me, my husband, my sister, my brother-in-law and three children). One child was three-years-old, and the other two children were either a year old or younger. I called and reserved the table the night before for brunch the next day. They had only booster seats and no highchairs. Though this was fine for our three-year-old niece, it was not really safe for our one-year-old or for our seven-month-old nephew. \u003c/p>\n\u003cp>The food service was pretty prompt, and the wait staff was pretty attentive. The hibiscus sangria was rated highly by my husband. The Bellini, on the other hand, was not very noteworthy. The mini muffins were really yummy and were wolfed down by everyone. I wish we had more of them. The food, except for the otsu, had a lackluster performance. Though both the Noe Valley Omelet (which had crab filling) and the ratatouille were reasonable, they were not memorable. The home-style potatoes, however, were memorable and not in a good way. They were pretty burnt. \u003c/p>\n\u003cp>The most disappointing thing on the menu was the makena. We were all really looking forward to digging into some yummy macadamia nut brioche with mascarpone cheese, but it was a huge let down. It had no taste at all. It was very mushy and was akin to eating jarred baby food. The masantol was not sizzling in any way, be it with flavor or heat. It was served almost cold and was not flavorful. The crostini tasted more like the potatoes and was tangy due to the vinaigrette. I didn’t quite get the flavor of the Mahón cheese. The dessert, however, was good. Everyone was happy to finally dig into the chocolate mousse. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Final Verdict: None of us think we will go back, although my husband felt that if he were in the area, he might go back for the otsu.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Ray:\u003c/strong> \"The amount of good eating that I got for $22...was excellent.\"\u003cbr />\u003cstrong>Serdar:\u003c/strong> \"I have added Pomelo to my favorites list as a perfect 'neighborhood, any time, casual' restaurant.\"\u003cbr />\u003cstrong>Raji:\u003c/strong> \"The food, except for the otsu, had a lackluster performance.\" ",
"status": "publish",
"parent": 0,
"modified": 1725664758,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 29,
"wordCount": 2699
},
"headData": {
"title": "Pomelo: Reviews | KQED",
"description": "Ray: "The amount of good eating that I got for $22...was excellent."Serdar: "I have added Pomelo to my favorites list as a perfect 'neighborhood, any time, casual' restaurant."Raji: "The food, except for the otsu, had a lackluster performance." ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pomelo: Reviews",
"datePublished": "2010-05-13T14:56:19-07:00",
"dateModified": "2024-09-06T16:19:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3187/pomelo-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp502iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pomelo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3263\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/40/2010/05/ray-quirolgico.jpg\" alt=\"Ray Quirolgico\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Higher Education Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pomelo\u003cbr>\n\u003cstrong>Reviewed Pomelo:\u003c/strong> Monday, February 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was a chilly, dark, and misty night at the edge of Noe Valley, so after my yoga class, it was time for the usual gathering of friends at Pomelo. Perhaps the light drizzle put me in the mood for comfort food, but more likely it was the smell of citrus floating above garlic that greeted me when we arrived and the promise of a big bowl of steaming hot nourishment that got my appetite going.\u003c/p>\n\u003cp>The atmosphere at Pomelo is sensual. There are dim lights, original art and photographs hang on the wall, and even the soap in the bathroom has a sweet, citrus, pungent floral scent. Fresh flowers and lit candles are on every table, and the glow of the single dining room has a warm aura of ochre. Luckily, on the night I went, I was joined by four friends who were comfortable with sharing tastes of what food a vegetarian could have. The usual crowd had perhaps decided to stay home or had ordered food to go, so we were seated right away. When the restaurant is full, I have waited outside for a while, but it’s always been worth it. Also, when the place is crowded, it can feel a bit overwhelming, like the conversation volume gets trapped and amplified. Maybe one or two tables should be removed to allow for more space between tables. But this night was very comfortable — comfortable enough for our table to stay until closing. (For a good amount of time, we felt like we were at a private event because we were the only ones there). Parking in the neighborhood can be tough: all street parking in a mostly residential area, so we are always prepared to walk a block or two.\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>I ordered the Gilroy and the Koh Samui: familiar, and always hearty and filling. The menu changes seasonally (two or three times a season, I think), and that night we were told that the menu was changing just three days later. It’s always a bit of fun to read the menu at Pomelo, because everything is named after a place, so your meal becomes a globetrotting series of destinations.\u003c/p>\n\u003cp>The appetizers (the salads and other starters I tasted from friends’ plates, as well as my own baby bok choy dish) were very generously portioned. I don’t remember a Gilroy plate ever having so much baby bok choy before, but I hungrily devoured it all. The food at Pomelo is always layered with flavor and is perfectly cooked. The baby bok choy was a bright vibrant green (even in the dim light), and not overcooked to a wilted dark gray mass. The leaves were just wilted, and the stems were translucent but still had enough crispness to them to bite through. The flavors of the Gilroy dish are simple and designed to heighten the sensation of eating fresh and healthy vegetables. There is olive oil and barely-sautéed garlic with a splash of acidic citrus, and some heat from the pepper flakes. Two orders of this might be a whole meal, but one order of it and a side order of rice could make me happy on most days. After the garlic of the South Bay, it was on to my main dish from Thailand.\u003c/p>\n\u003cp>Southern Thai food is usually very spicy, and the Koh Samui dish is delightfully so. But just as its list of ingredients might suggest, this dish is also packed with a playful balance of flavors. You don’t just taste heat from the spiciness. In fact, the heat creeps up on you and joins the creaminess of the coconut curry sauce, the jasmine rice, the splash of citrus from the wedge of lime squeezed on top, and the fresh herb tang of kaffir lime leaves and fresh cilantro (which I pull apart and shower over the big, generous bowl of food). Not only are those flavors layered to make the dish complex and rich, but the textures are also nicely blended: the rice soaks up the sauce to create a hearty consistency, almost like a savory pudding; the cubes of tofu are both soft and firm, mirroring the texture of the straw mushrooms; the squash is nutty and tender; the long beans are crisply sautéed to add some crunch; and the sections of Thai eggplant add some color and chunkiness to the dish, so that it’s not all just one big bowl of arroz-con-something. As generous as the serving size is (and a deal at $11.50, especially if you eat meat and get it with the cubes of chicken), I devoured the whole thing and definitely felt warmly braced enough against the chilly mist outside to go home. \u003c/p>\n\u003cp>Overall, the amount of good eating (in flavor, texture, portion size, color, aroma) that I got for $22 (that’s with tax and a generous tip) was excellent. And it’s no wonder why I keep going back, new menu items or not.\u003c/p>\n\u003cp>I also got to taste the dishes that my friends ordered, all which reflected the layered and balanced flavor profiles of the dishes at Pomelo:\u003c/p>\n\u003cp>The Bormio had gray-flecked, wide buckwheat pasta that we all thought looked like chow fun noodles. My friend ordered this one with tofu (a vegetarian option that you can ask for. Even though it is not marked on the menu as vegetarian, several of the dishes on the menu can be made without the meat or fish, so you just have to ask), and the combination of fat al dente noodles, tender potatoes, soft tofu, crunchy shreds of cabbage, leafy Swiss chard and sage, garlic, and fontina cheese elevated this dish from a simple pasta to a really hearty rainy day winter meal.\u003c/p>\n\u003cp>The Pomelo is the name of the green salad that is always on the menu, but this, too, changes with the seasons. Sometimes the greens change, but the toppings always do. On this night, the minimally dressed lettuce and arugula leaves were joined with suprêmed segments of pomelo, goat cheese, and toasted hazelnuts, all flavored with a grapefruit vinaigrette. I’ve had this salad before, sometimes with walnuts or almonds or strawberries or grapefruits or oranges. Again, everything is seasonal. The addition of toasted hazelnuts was a rarely encountered nutty crunch that enhanced the salad.\u003c/p>\n\u003cp>The Aosta was a very generously portioned starter of baked polenta wedges with a slightly sweet, rich cream sauce and mushrooms. You might be tempted to sop up the extra sauce with some bread (two slices of country French bread and butter, named the Strasbourg, is only $1), so don’t let the Madeira-spiked cream go to waste!\u003c/p>\n\u003cp>The Palermo was a tasty crostini with creamy goat cheese, soft and perfectly roasted red pepper strips, and dark olive slices served on toast points. It was another nice crunch (from the bread) balanced with the overall creamy, layered flavors of the other ingredients.\u003c/p>\n\u003cp>Two people in my group ordered wine and two had a non-alcoholic beer; I stuck with water. The wine list is usually more than sufficient, and the co-owners/wait staff know how to best pair them with the food and have a good sense of the flavor profiles and robustness of their selections, so I’ve never gone wrong there. We were all stuffed, so we passed on the desserts (which feature a changing selection of pies and tarts and cakes and housemade ice creams and gelatos). I’ll be back after the next yoga class anyway, so maybe I’ll get one of those sweet finishes another time!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/serdar-yeralan.jpg\" alt=\"Serdar Yeralan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Serdar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Engineering Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farina Focaccia & Cucina Italiana\u003cbr>\n\u003cstrong>Reviewed Pomelo:\u003c/strong> Wednesday, February 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant is situated in an area of the city that I had not been to before. It is tucked in a little corner on the J-Church line in Noe Valley with plenty of street parking and a few good restaurant choices. As we approached the restaurant, the first thing I noticed was the wonderful outdoor lighting and a giant restaurant sign — a big green pomelo — hanging above the door, which made the restaurant easily recognizable. We were a bit confused whether or not they took reservations for groups smaller than six people, based on the information we got when we called in. The voice message asked callers to leave names and times of arrival for groups of smaller than six but a later call — that resulted in speaking to a person — indicated that there are no reservations taken for groups smaller than six. Luckily, our Wednesday night attempt turned out to have plenty of seating available at the time of our arrival. \u003c/p>\n\u003cp>We arrived around 7:30 pm and stayed until 8:45 pm. The moment we walked into the restaurant, the soft lighting that started outside the restaurant continued inside with warm colors of decoration, beautiful chandeliers, pleasant pictures and artwork on the walls. We immediately felt welcomed and comfortable. There was soft music playing. Between the time we sat down until the time we left, the occupancy of the restaurant went from only two tables to a full house. However, the noise level never reached a point of discomfort. \u003c/p>\n\u003cp>The waiter was very accommodating and pleasant by not rushing us through the process. He indicated that the restaurant has been there for about six years and the dishes are mainly an Asian-inspired cooking style. He also went over the daily special, which as the Pacifica, grilled mahi mahi with herbed brown rice. \u003c/p>\n\u003cp>The appetizers arrived in a very timely manner and were well prepared. I loved the combination of herbed goat cheese with my wine and I loved the freshness of the arugula with a simple lemon dressing. The olives were hard to handle, as they tended to roll off my fork. I found it to be a refreshing start to a good meal. I tasted the Nappanee, which was very different from what I was expecting of a butternut/sweet potato soup. Again, it was light, refreshing, and very tastefully prepared without overdoing any one of the ingredients. The presentation was simple and very elegant for both of the appetizers. \u003c/p>\n\u003cp>The main course came a bit later than we anticipated. As time went on, the waiter assured us that our food was on its way. This helped sustain our feelings of comfort and enjoyment of the ambiance. The main dishes were very similar in philosophy to the appetizers: tasteful and elegant. The plates had just the right amount of food, garnish, and variety. Textures, colors, and tastes all complemented each other. I felt that there was a bit too much use of salt and lemon with my meal. However, in terms of generating a refreshing flavor on the tongue, especially when paired with a great glass of Pinot Grigio, they fully satisfied the call. I found the meal to be very freshly prepared, full of flavor without the use of any heavy ingredients, and well priced. \u003c/p>\n\u003cp>The desserts and coffee were right on the mark as well. I pride myself on being a coffee fanatic and claim that it is because of my Turkish genes. I loved it when they brought my Americano with a small cup of hot water and left it up to me to dilute the coffee to my taste. I usually hesitate to order espresso drinks, especially an Americano, as I find it to be either too bitter and heavy or too diluted. The plum cake was exceptional. We later learned that it was made by a contracted German pastry chef. It was served at a perfect temperature — not with the blistering fake heat of microwaved food or refrigerator cold — and had the perfect balance of crustiness to gooey fresh plum sweetness. \u003c/p>\n\u003cp>We also found it pleasantly surprising that for such a small restaurant, they have wine, beer, sake, tea, juice, and sparkling water as well as espresso drinks. The suggestion from the wait staff was for us to come back for brunch on Saturday, which happens to be less busy than Sunday brunch hours. We observed that the clientele included families, couples, friends, and singles of different ages and backgrounds. This made the restaurant feel very much a part of San Francisco culture. The easygoing attitude of the restaurant that allowed the customers to enjoy their time without feeling any pressure to rush through their meals was apparent at all levels. On a weeknight, having this sort of relaxed atmosphere where you can enjoy the night with your loved ones is so very precious after a long day. \u003c/p>\n\u003cp>Overall, we loved the place and the food. We found it to be a small place, which made navigating between the tables a bit challenging. We also felt that the pick-up line that went right through the restaurant to be bothersome to some of the guests. I have added Pomelo to my favorites list as a perfect “neighborhood,” “any time,” “casual” restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/raji-vattyam.jpg\" alt=\"Raji Vattyam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raji\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-At-Home New Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> deedee’s\u003cbr>\n\u003cstrong>Reviewed Pomelo:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPomelo is a small neighborhood restaurant. We had to park two streets away from the restaurant. The restaurant had some outdoor seating, and since we were thirty minutes late, we sat outside and waited to be seated. This is a dog-friendly establishment. A lot of patrons brought their dogs, and everyone seemed to be enjoying the sunny weather and surroundings. The restaurant inside was crowded and pretty cramped. The walls had framed photos of rural surroundings in Rajasthan, India. These pictures were very colorful and were also on sale. \n\u003cp>Our party was comprised of four adults (me, my husband, my sister, my brother-in-law and three children). One child was three-years-old, and the other two children were either a year old or younger. I called and reserved the table the night before for brunch the next day. They had only booster seats and no highchairs. Though this was fine for our three-year-old niece, it was not really safe for our one-year-old or for our seven-month-old nephew. \u003c/p>\n\u003cp>The food service was pretty prompt, and the wait staff was pretty attentive. The hibiscus sangria was rated highly by my husband. The Bellini, on the other hand, was not very noteworthy. The mini muffins were really yummy and were wolfed down by everyone. I wish we had more of them. The food, except for the otsu, had a lackluster performance. Though both the Noe Valley Omelet (which had crab filling) and the ratatouille were reasonable, they were not memorable. The home-style potatoes, however, were memorable and not in a good way. They were pretty burnt. \u003c/p>\n\u003cp>The most disappointing thing on the menu was the makena. We were all really looking forward to digging into some yummy macadamia nut brioche with mascarpone cheese, but it was a huge let down. It had no taste at all. It was very mushy and was akin to eating jarred baby food. The masantol was not sizzling in any way, be it with flavor or heat. It was served almost cold and was not flavorful. The crostini tasted more like the potatoes and was tangy due to the vinaigrette. I didn’t quite get the flavor of the Mahón cheese. The dessert, however, was good. Everyone was happy to finally dig into the chocolate mousse. \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>Final Verdict: None of us think we will go back, although my husband felt that if he were in the area, he might go back for the otsu.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3187/pomelo-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_2539"
],
"label": "checkplease_9339"
},
"checkplease_3163": {
"type": "posts",
"id": "checkplease_3163",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3163",
"score": null,
"sort": [
1273787543000
]
},
"guestAuthors": [],
"slug": "farina-focaccia-cucina-italiana-reviews",
"title": "Farina Focaccia & Cucina Italiana: Reviews [CLOSED]",
"publishDate": 1273787543,
"format": "aside",
"headTitle": "Farina Focaccia & Cucina Italiana: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Farina Focaccia & Cucina Italiana: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3257\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3275\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/40/2010/05/serdar-yeralan.jpg\" alt=\"Serdar Yeralan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Serdar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Engineering Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farina Focaccia & Cucina Italiana\u003cbr>\n\u003cstrong>Reviewed Farina Focaccia & Cucina Italiana:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFor the first time, we made a reservation for our visit. We normally show up and get a small table by the bar, which we call “our usual table.” It fits our feelings about Farina because it is THE place we go after a long and grueling week from hell to feel satisfied, comfortable, and taken care of to a point where we start seeing the fun side of life again. \u003c/p>\n\u003cp>The moment we walked into Farina, all the familiar faces immediately smiled and walked up to us, asking how we have been, how our Christmas has been, and whether or not we finally got the house repairs completed. It’s the typical, welcoming Farina attitude — warm, friendly, and plenty of attention paid to the details of each and every one of their customers. Our usual waitress, Britney, who we usually call Brit for short, came up and told us that our table would be ready in a few minutes. As we continued chatting with the hostesses, we were shown to our table set against the wall. The restaurant was buzzing with energy and style, just as always. People were having great time engrossed in conversation, enjoying the sexy atmosphere of soft lighting, and clean and European inspiring décor, and of course the freshly made wonderful food that keeps coming out of the partially visible kitchen. This was the first time we sat at a table against the wall, and I noticed that the noise level was a bit higher than our typical experience.\u003c/p>\n\u003cp>Brit asked if I would like to start off with my usual chilled Grey Goose with a twist of lemon and if Catherine would like a glass of white wine. She knew what we needed so well; all we had to do was simply agree. She also got our order for the complimentary sparkling water. As we were waiting for the drinks, we were served the delicious house made herbed bread with the imported olive oil that melts smoothly over the tongue. We were happy; all was sure to be taken care of. Once again, we were about to have a fantastic meal in a great atmosphere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After looking at the menu and making our selections, we began to enjoy our time at the restaurant even more; soaking in the atmosphere and considering how lucky we were to be at Farina at that moment. The dishes started to arrive one at a time. Catherine’s tuna was absolutely delicious. It was large chunks of lightly marinated tuna with delicious black raisins and salad. My seared scallops were absolutely the best I have ever had. They were plump, fresh, and even a slight bit chewy. They were seared to perfection — not too oily, not to dry, not too crisp, not too rare, just perfect. Later I learned that the scallops were just in from the East Coast and were very fresh.\u003c/p>\n\u003cp>Our main dishes were again delicious beyond belief. My pan-roasted New Zealand fish, John Dory, was executed flawlessly. It had the perfect combination of meaty taste to delicate texture. Braised artichoke hearts complemented the dish ideally by providing a balance between the flaky, meaty texture of the fish and the soft, almost caramelized feeling of the artichoke hearts. \u003c/p>\n\u003cp>Catherine’s main dish was also very tasty, filled with wonderful bits of seafood in a very hearty red sauce. As we were eating the main dishes, Britney brought over an order of our favorite freshly made handkerchief pasta with pesto. It was complimentary from the house to show us how much they appreciate our business. The pasta is so silky and smooth that one can eat it at any point during the dining. The pesto is, in my belief, the best in the city; it is very smooth and has the perfect ratio of pine nuts to olive oil. It is neither too heavy nor too light — it is just right. Again, imported ingredients, along with a perfect execution of handmade pastas and sauce, bring out the best in any dish at Farina.\u003c/p>\n\u003cp>After the main meal, we indicated that, although we wanted to have a dessert, we needed to take a walk. Normally, this type of request would be quite difficult to make at a restaurant, but we felt so comfortable that it was not even an embarrassing question for us. As they prepared to close the current tab, we were offered a complimentary after dinner wine. It was bubbly, delicious, and refreshing. \u003c/p>\n\u003cp>We were gladly sent out for a quick walk and when we got back, another wonderful table was there waiting for our arrival. This time, we were in the prime location, right at the corner, where we had a commanding view of the floor. Before we each ordered a dessert, we asked for a dessert wine that we are familiar with from Cinque Terre. As we were sipping the wine, we browsed through the dessert menu and made our selections. The poached plum had the perfect combination of chilled and refreshing fruity taste to natural sweetness, whereas the almond mousse had a light creamy texture with a hint of vanilla and delicate sweetness. My macchiato was perfectly made and as authentic as I can possibly imagine it to be.\u003c/p>\n\u003cp>Once again, the entire evening made us feel welcomed and comfortable. We were surrounded by soft lighting, a wonderfully friendly atmosphere of excitement, clean European décor, and nothing but the freshest and perfectly prepared food. It is the place we go when we want to feel special and inspired. It is the place that never fails to recognize us and always serves us perfectly executed meals with carefully selected ingredients.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/ray-quirolgico.jpg\" alt=\"Ray Quirolgico\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Higher Education Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pomelo\u003cbr>\n\u003cstrong>Reviewed Farina Focaccia & Cucina Italiana:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant is really beautifully designed, and the most aesthetically pleasing space I visited (out of my three assignments). The restaurant was a feast for the eyes before any food or drink had even been consumed, as well as during and after. The front wall is a sinuous wave curve of floor-to-ceiling glass. The room divider that separates the bar from the dining room is open-air and filled (but not crowded) with colored bottles of wine and alcohol, and stemware of all different shapes. The large and tall bouquets of flowers are placed unobtrusively above the heads of all diners. The baskets of bread visible over the barstool seats were arranged with stalks of wheat. The menus have a monogram “F” that matches the wood-burned mark on the small plank that held the square plate for olive oil dipping. Candles were lit on every table. The wood stairs (or the burnished metal doors of the elevator) that take you up to the brightly designed restrooms and a private dining space were beautiful and clean. The tables all matched, but each was different (and a large communal dining table in the center of the main dining room had an exceptional wooden finish), and the seats were repurposed from trains or schools but also all worked together in the space. The overhead lighting fixtures are artistic, and the wall above the bar even has the expected bottles of wine that were unexpectedly nestled in triangular cubbies that added a sense of depth, texture, and shape to what would otherwise have been a flat wall. It was obvious from the moment that my friend and I arrived for dinner that we were going to experience something that had been planned and well thought out.\n\u003cp>Our server was extremely knowledgeable and helpful with our questions about the menu and the cocktails. He also accommodated my vegetarian diet, although the menu seemed decidedly more appealing for a meat eater. The bread we were served before ordering was a tasty, crispy, thin bread that tasted like herbed breadsticks and looked like small squares of Sicilian pizza (without the sauce). Both of the cocktails we tried were tasty (and also served in solid martini flared cups with a more sturdy base than the usual stemware): the pomegranate/citrus cocktail might be too sweet for some, but it was to my liking, and the spiced pear cocktail had a more earthy spice to it, as its name implied.\u003c/p>\n\u003cp>Next came our starter, a really fine flatbread pizza that came steaming hot right out of the wood-fired oven we could see. Our server, Moe, was able to leave the anchovies on one half of the pizzatta, so that my half could remain vegetarian. Unfortunately, the cheese was so molten and the sauce was so piping hot, that even though I worked very quickly to remove my half to my plate, chunks of the pulverized anchovies slid off the remaining half, and started to mix with the extra sauce left on the serving plate. The pizzatta was like the crispy bottom layer of a wood-fired pizza, so it tasty and had a great crispness to it. I almost wish it had been a softer, thicker bread, so I could have it used to sop up every bit of the remaining sauce and cheese, but since the anchovies got mixed into that, I didn’t wish away the crispiness too much.\u003c/p>\n\u003cp>The main courses were also both beautifully plated. My friend said his butterfish dish was cooked perfectly: flaky flesh with a golden brown exterior that came from the heat of expert cooking and not from any breading. He said the fish actually tasted like butter and was wonderful with “al dente” green beans that he also really enjoyed. He didn’t care for the cherry tomatoes on the plate, but admitted that he just typically does not go for that texture. My dish was the only pasta dish suitable for a vegetarian: pansotti, which were like pillows of cheese and spinach and chard and herb. Our server commented that the dish was served with a walnut pesto that was “definitely heavier” than the other pasta dish served with the traditional green herb pesto, but I wanted to try something different. Luckily, my pasta came out coated with just enough of the walnut pesto to permit a taste of that flavor with every bite of the pansotti. The sauce had not flooded the plate, so I was grateful that the pasta was not swimming in a heavy cream sauce. I enjoyed this dish with the vegetable side dish of zucchini that was very good. The chunky dices of zucchini appeared to have been roasted and then sautéed, because they had a smoky color and flavor that helped elevate them from, what my friend bemoaned was as an otherwise tasteless vegetable, to something that seemed to pair very well with the cheesy pesto pasta I had.\u003c/p>\n\u003cp>Our final dish was a dessert tart with vanilla cream and mixed berries. It had a nice flaky crust and a light taste, but was rather unremarkable. It did the job of freshening my palate, and that’s all I wanted, so I suppose it was a good closer to the meal.\u003c/p>\n\u003cp>When the bill came, so did a bit of sticker shock. Overall, the service was great, and the food and drinks came out quickly. The food was very good, but not so outstanding that I would price the meal (drink, shared appetizer, entrée, vegetable side dish, and shared dessert) at $70 per person (our bill with gratuity came out to about $68 per person). I left thinking that I was probably paying for the aesthetics as much as the food. I’m not sure I would frequent this place or even go back for special occasions simply because it seems to be priced so highly. In a city with so many above-average Italian restaurants to choose from, I might get more bang for my buck elsewhere. (I might also skip the desserts and grab something from Bi-Rite Creamery just down the block instead!)\u003c/p>\n\u003cp>Parking is very difficult in the neighborhood — so much so that my friend said it would probably keep him from coming back (along with the high prices). I thought the restaurant advertised valet service, but there was no attendant when we came by. We saw a corner lot a block away, marked “Farina valet parking only,” only when we were walking back to our lucky street parking spot about three blocks away.\u003c/p>\n\u003cp>So, the dinner out left me (just) satisfied, but left my wallet much lighter and probably unhappy with my unexpected splurge.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/raji-vattyam.jpg\" alt=\"Raji Vattyam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raji\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-At-Home New Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> deedee’s\u003cbr>\n\u003cstrong>Reviewed Farina Focaccia & Cucina Italiana:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to review this restaurant with my sister, brother-in-law, niece, who is 3 years old, and my baby nephew. After reading all the other reviews out there, I was really looking forward to having a great time. I had called the night before, and reserved the table for us for brunch the next day. I chose to go there for brunch for three reasons: it is much easier to go to a restaurant with children at lunchtime, it is more affordable, and, finally, I felt they had many more vegetarian options for lunch than for dinner. \n\u003cp>Since we had two little children, we dropped my sister and the kids off at the front of the restaurant while we went to park the car at the restaurant’s parking garage. It is nice that they have their own designated garage, given that parking can be quite difficult to find in the Mission District. When we returned after almost 5 minutes, they were not seated, and my sister told me that no one had even acknowledged their presence in the restaurant. It wasn’t until after I had requested to be seated that we were finally seated. The restaurant wasn’t even busy. \u003c/p>\n\u003cp>After the initial cold shoulder we received, things took a turn for the better. The waiter assigned to us was very warm and friendly, and this made up for the initial reception and also for the stark, almost industrial, look of the place. My brother-in-law thought it looked like a garage. Except for a few red flowers, it was all white. The décor felt cold and very masculine. Seating was not very comfortable. \u003c/p>\n\u003cp>We wanted to try something from almost every section of the menu so that we could rate the restaurant fairly and thoroughly. We were served water and free bread and olive oil in a timely manner. Given the rave reviews I read about their focaccia bread, I was a bit disappointed when I found it a bit too salty. We all thought the bread was salty. The walnut bread was, however, dense and yummy. \u003c/p>\n\u003cp>We ordered mimosas, sangria, and a Bloody Mary. Except for the sangria, which tasted a bit bitter, all the other drinks scored high. My mimosa had the right blend of Prosecco and fruit. Unfortunately, the white bean soup was also a bit heavy on the salt. When we mentioned it to our waiter, he volunteered to take it back, and then brought us another soup without any hesitation. This is definitely a mark of good service. Calamari arrived next with wedges of lemon. My brother-in-law enjoyed the calamari, though he thought it was a bit doughy, and that they could have gone with a lighter batter to allow the seafood to shine through. Both of the egg dishes were a big hit with everyone. We all enjoyed the potato sides and also the brioche bread and apple preserves that came with them. \u003c/p>\n\u003cp>They did not have a kid’s menu, but our waiter consulted with the chef and came up with a few kid-friendly options. Of course, what kid says no to pizza? My niece wanted the margherita pizza. We thought it was a fairly decent size for a kid’s meal, and my niece thought it was very tasty. It was also a pretty good deal, since it was only $6.00 and it came with a glass of orange juice. My all-time favorite dish at this place has to be the hand-rolled handkerchief pasta with basil pesto. I will definitely go back and bring my hubby along just try this pasta. The pasta just melted away and required practically no chewing. It was flavored well and was very comforting. \u003c/p>\n\u003cp>I wish we ended on a high note, but it was not meant to be. The torte was a big flop. It was very doughy and almost pasty. The ice cream that came with it was good. The doughnut with Nutella filling was good. I am partial to Nutella, so anything with Nutella is good in my books. The rest of my party thought it wasn’t that spectacular. Everyone agreed that they would return and thought the portion sizes were appropriate and that the prices, though a bit on the pricey side, were appropriate given the location and time of day.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Final verdict: great drinks, egg dishes and hand-rolled pasta. Will pass on dessert, and the food tends to be a bit heavy on the salt. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Serdar:\u003c/strong> \"...always serves us perfectly executed meals with carefully selected ingredients.\"\u003cbr>\r\n\u003cstrong>Ray:\u003c/strong> \"The dinner out left me (just) satisfied, but left my wallet much lighter...\"\u003cbr>\r\n\u003cstrong>Raji:\u003c/strong> \"Great drinks, egg dishes & hand-rolled pasta. Will pass on dessert...\" \u003cbr>",
"status": "publish",
"parent": 0,
"modified": 1725664760,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 27,
"wordCount": 2971
},
"headData": {
"title": "Farina Focaccia & Cucina Italiana: Reviews [CLOSED] | KQED",
"description": "Serdar: "...always serves us perfectly executed meals with carefully selected ingredients."\r\nRay: "The dinner out left me (just) satisfied, but left my wallet much lighter..."\r\nRaji: "Great drinks, egg dishes & hand-rolled pasta. Will pass on dessert..." ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Farina Focaccia & Cucina Italiana: Reviews [CLOSED]",
"datePublished": "2010-05-13T14:52:23-07:00",
"dateModified": "2024-09-06T16:19:20-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3163/farina-focaccia-cucina-italiana-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp502iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Farina Focaccia & Cucina Italiana: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3257\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3275\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/40/2010/05/serdar-yeralan.jpg\" alt=\"Serdar Yeralan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Serdar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Engineering Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farina Focaccia & Cucina Italiana\u003cbr>\n\u003cstrong>Reviewed Farina Focaccia & Cucina Italiana:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFor the first time, we made a reservation for our visit. We normally show up and get a small table by the bar, which we call “our usual table.” It fits our feelings about Farina because it is THE place we go after a long and grueling week from hell to feel satisfied, comfortable, and taken care of to a point where we start seeing the fun side of life again. \u003c/p>\n\u003cp>The moment we walked into Farina, all the familiar faces immediately smiled and walked up to us, asking how we have been, how our Christmas has been, and whether or not we finally got the house repairs completed. It’s the typical, welcoming Farina attitude — warm, friendly, and plenty of attention paid to the details of each and every one of their customers. Our usual waitress, Britney, who we usually call Brit for short, came up and told us that our table would be ready in a few minutes. As we continued chatting with the hostesses, we were shown to our table set against the wall. The restaurant was buzzing with energy and style, just as always. People were having great time engrossed in conversation, enjoying the sexy atmosphere of soft lighting, and clean and European inspiring décor, and of course the freshly made wonderful food that keeps coming out of the partially visible kitchen. This was the first time we sat at a table against the wall, and I noticed that the noise level was a bit higher than our typical experience.\u003c/p>\n\u003cp>Brit asked if I would like to start off with my usual chilled Grey Goose with a twist of lemon and if Catherine would like a glass of white wine. She knew what we needed so well; all we had to do was simply agree. She also got our order for the complimentary sparkling water. As we were waiting for the drinks, we were served the delicious house made herbed bread with the imported olive oil that melts smoothly over the tongue. We were happy; all was sure to be taken care of. Once again, we were about to have a fantastic meal in a great atmosphere. \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 looking at the menu and making our selections, we began to enjoy our time at the restaurant even more; soaking in the atmosphere and considering how lucky we were to be at Farina at that moment. The dishes started to arrive one at a time. Catherine’s tuna was absolutely delicious. It was large chunks of lightly marinated tuna with delicious black raisins and salad. My seared scallops were absolutely the best I have ever had. They were plump, fresh, and even a slight bit chewy. They were seared to perfection — not too oily, not to dry, not too crisp, not too rare, just perfect. Later I learned that the scallops were just in from the East Coast and were very fresh.\u003c/p>\n\u003cp>Our main dishes were again delicious beyond belief. My pan-roasted New Zealand fish, John Dory, was executed flawlessly. It had the perfect combination of meaty taste to delicate texture. Braised artichoke hearts complemented the dish ideally by providing a balance between the flaky, meaty texture of the fish and the soft, almost caramelized feeling of the artichoke hearts. \u003c/p>\n\u003cp>Catherine’s main dish was also very tasty, filled with wonderful bits of seafood in a very hearty red sauce. As we were eating the main dishes, Britney brought over an order of our favorite freshly made handkerchief pasta with pesto. It was complimentary from the house to show us how much they appreciate our business. The pasta is so silky and smooth that one can eat it at any point during the dining. The pesto is, in my belief, the best in the city; it is very smooth and has the perfect ratio of pine nuts to olive oil. It is neither too heavy nor too light — it is just right. Again, imported ingredients, along with a perfect execution of handmade pastas and sauce, bring out the best in any dish at Farina.\u003c/p>\n\u003cp>After the main meal, we indicated that, although we wanted to have a dessert, we needed to take a walk. Normally, this type of request would be quite difficult to make at a restaurant, but we felt so comfortable that it was not even an embarrassing question for us. As they prepared to close the current tab, we were offered a complimentary after dinner wine. It was bubbly, delicious, and refreshing. \u003c/p>\n\u003cp>We were gladly sent out for a quick walk and when we got back, another wonderful table was there waiting for our arrival. This time, we were in the prime location, right at the corner, where we had a commanding view of the floor. Before we each ordered a dessert, we asked for a dessert wine that we are familiar with from Cinque Terre. As we were sipping the wine, we browsed through the dessert menu and made our selections. The poached plum had the perfect combination of chilled and refreshing fruity taste to natural sweetness, whereas the almond mousse had a light creamy texture with a hint of vanilla and delicate sweetness. My macchiato was perfectly made and as authentic as I can possibly imagine it to be.\u003c/p>\n\u003cp>Once again, the entire evening made us feel welcomed and comfortable. We were surrounded by soft lighting, a wonderfully friendly atmosphere of excitement, clean European décor, and nothing but the freshest and perfectly prepared food. It is the place we go when we want to feel special and inspired. It is the place that never fails to recognize us and always serves us perfectly executed meals with carefully selected ingredients.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/ray-quirolgico.jpg\" alt=\"Ray Quirolgico\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Higher Education Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pomelo\u003cbr>\n\u003cstrong>Reviewed Farina Focaccia & Cucina Italiana:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant is really beautifully designed, and the most aesthetically pleasing space I visited (out of my three assignments). The restaurant was a feast for the eyes before any food or drink had even been consumed, as well as during and after. The front wall is a sinuous wave curve of floor-to-ceiling glass. The room divider that separates the bar from the dining room is open-air and filled (but not crowded) with colored bottles of wine and alcohol, and stemware of all different shapes. The large and tall bouquets of flowers are placed unobtrusively above the heads of all diners. The baskets of bread visible over the barstool seats were arranged with stalks of wheat. The menus have a monogram “F” that matches the wood-burned mark on the small plank that held the square plate for olive oil dipping. Candles were lit on every table. The wood stairs (or the burnished metal doors of the elevator) that take you up to the brightly designed restrooms and a private dining space were beautiful and clean. The tables all matched, but each was different (and a large communal dining table in the center of the main dining room had an exceptional wooden finish), and the seats were repurposed from trains or schools but also all worked together in the space. The overhead lighting fixtures are artistic, and the wall above the bar even has the expected bottles of wine that were unexpectedly nestled in triangular cubbies that added a sense of depth, texture, and shape to what would otherwise have been a flat wall. It was obvious from the moment that my friend and I arrived for dinner that we were going to experience something that had been planned and well thought out.\n\u003cp>Our server was extremely knowledgeable and helpful with our questions about the menu and the cocktails. He also accommodated my vegetarian diet, although the menu seemed decidedly more appealing for a meat eater. The bread we were served before ordering was a tasty, crispy, thin bread that tasted like herbed breadsticks and looked like small squares of Sicilian pizza (without the sauce). Both of the cocktails we tried were tasty (and also served in solid martini flared cups with a more sturdy base than the usual stemware): the pomegranate/citrus cocktail might be too sweet for some, but it was to my liking, and the spiced pear cocktail had a more earthy spice to it, as its name implied.\u003c/p>\n\u003cp>Next came our starter, a really fine flatbread pizza that came steaming hot right out of the wood-fired oven we could see. Our server, Moe, was able to leave the anchovies on one half of the pizzatta, so that my half could remain vegetarian. Unfortunately, the cheese was so molten and the sauce was so piping hot, that even though I worked very quickly to remove my half to my plate, chunks of the pulverized anchovies slid off the remaining half, and started to mix with the extra sauce left on the serving plate. The pizzatta was like the crispy bottom layer of a wood-fired pizza, so it tasty and had a great crispness to it. I almost wish it had been a softer, thicker bread, so I could have it used to sop up every bit of the remaining sauce and cheese, but since the anchovies got mixed into that, I didn’t wish away the crispiness too much.\u003c/p>\n\u003cp>The main courses were also both beautifully plated. My friend said his butterfish dish was cooked perfectly: flaky flesh with a golden brown exterior that came from the heat of expert cooking and not from any breading. He said the fish actually tasted like butter and was wonderful with “al dente” green beans that he also really enjoyed. He didn’t care for the cherry tomatoes on the plate, but admitted that he just typically does not go for that texture. My dish was the only pasta dish suitable for a vegetarian: pansotti, which were like pillows of cheese and spinach and chard and herb. Our server commented that the dish was served with a walnut pesto that was “definitely heavier” than the other pasta dish served with the traditional green herb pesto, but I wanted to try something different. Luckily, my pasta came out coated with just enough of the walnut pesto to permit a taste of that flavor with every bite of the pansotti. The sauce had not flooded the plate, so I was grateful that the pasta was not swimming in a heavy cream sauce. I enjoyed this dish with the vegetable side dish of zucchini that was very good. The chunky dices of zucchini appeared to have been roasted and then sautéed, because they had a smoky color and flavor that helped elevate them from, what my friend bemoaned was as an otherwise tasteless vegetable, to something that seemed to pair very well with the cheesy pesto pasta I had.\u003c/p>\n\u003cp>Our final dish was a dessert tart with vanilla cream and mixed berries. It had a nice flaky crust and a light taste, but was rather unremarkable. It did the job of freshening my palate, and that’s all I wanted, so I suppose it was a good closer to the meal.\u003c/p>\n\u003cp>When the bill came, so did a bit of sticker shock. Overall, the service was great, and the food and drinks came out quickly. The food was very good, but not so outstanding that I would price the meal (drink, shared appetizer, entrée, vegetable side dish, and shared dessert) at $70 per person (our bill with gratuity came out to about $68 per person). I left thinking that I was probably paying for the aesthetics as much as the food. I’m not sure I would frequent this place or even go back for special occasions simply because it seems to be priced so highly. In a city with so many above-average Italian restaurants to choose from, I might get more bang for my buck elsewhere. (I might also skip the desserts and grab something from Bi-Rite Creamery just down the block instead!)\u003c/p>\n\u003cp>Parking is very difficult in the neighborhood — so much so that my friend said it would probably keep him from coming back (along with the high prices). I thought the restaurant advertised valet service, but there was no attendant when we came by. We saw a corner lot a block away, marked “Farina valet parking only,” only when we were walking back to our lucky street parking spot about three blocks away.\u003c/p>\n\u003cp>So, the dinner out left me (just) satisfied, but left my wallet much lighter and probably unhappy with my unexpected splurge.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/raji-vattyam.jpg\" alt=\"Raji Vattyam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raji\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-At-Home New Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> deedee’s\u003cbr>\n\u003cstrong>Reviewed Farina Focaccia & Cucina Italiana:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to review this restaurant with my sister, brother-in-law, niece, who is 3 years old, and my baby nephew. After reading all the other reviews out there, I was really looking forward to having a great time. I had called the night before, and reserved the table for us for brunch the next day. I chose to go there for brunch for three reasons: it is much easier to go to a restaurant with children at lunchtime, it is more affordable, and, finally, I felt they had many more vegetarian options for lunch than for dinner. \n\u003cp>Since we had two little children, we dropped my sister and the kids off at the front of the restaurant while we went to park the car at the restaurant’s parking garage. It is nice that they have their own designated garage, given that parking can be quite difficult to find in the Mission District. When we returned after almost 5 minutes, they were not seated, and my sister told me that no one had even acknowledged their presence in the restaurant. It wasn’t until after I had requested to be seated that we were finally seated. The restaurant wasn’t even busy. \u003c/p>\n\u003cp>After the initial cold shoulder we received, things took a turn for the better. The waiter assigned to us was very warm and friendly, and this made up for the initial reception and also for the stark, almost industrial, look of the place. My brother-in-law thought it looked like a garage. Except for a few red flowers, it was all white. The décor felt cold and very masculine. Seating was not very comfortable. \u003c/p>\n\u003cp>We wanted to try something from almost every section of the menu so that we could rate the restaurant fairly and thoroughly. We were served water and free bread and olive oil in a timely manner. Given the rave reviews I read about their focaccia bread, I was a bit disappointed when I found it a bit too salty. We all thought the bread was salty. The walnut bread was, however, dense and yummy. \u003c/p>\n\u003cp>We ordered mimosas, sangria, and a Bloody Mary. Except for the sangria, which tasted a bit bitter, all the other drinks scored high. My mimosa had the right blend of Prosecco and fruit. Unfortunately, the white bean soup was also a bit heavy on the salt. When we mentioned it to our waiter, he volunteered to take it back, and then brought us another soup without any hesitation. This is definitely a mark of good service. Calamari arrived next with wedges of lemon. My brother-in-law enjoyed the calamari, though he thought it was a bit doughy, and that they could have gone with a lighter batter to allow the seafood to shine through. Both of the egg dishes were a big hit with everyone. We all enjoyed the potato sides and also the brioche bread and apple preserves that came with them. \u003c/p>\n\u003cp>They did not have a kid’s menu, but our waiter consulted with the chef and came up with a few kid-friendly options. Of course, what kid says no to pizza? My niece wanted the margherita pizza. We thought it was a fairly decent size for a kid’s meal, and my niece thought it was very tasty. It was also a pretty good deal, since it was only $6.00 and it came with a glass of orange juice. My all-time favorite dish at this place has to be the hand-rolled handkerchief pasta with basil pesto. I will definitely go back and bring my hubby along just try this pasta. The pasta just melted away and required practically no chewing. It was flavored well and was very comforting. \u003c/p>\n\u003cp>I wish we ended on a high note, but it was not meant to be. The torte was a big flop. It was very doughy and almost pasty. The ice cream that came with it was good. The doughnut with Nutella filling was good. I am partial to Nutella, so anything with Nutella is good in my books. The rest of my party thought it wasn’t that spectacular. Everyone agreed that they would return and thought the portion sizes were appropriate and that the prices, though a bit on the pricey side, were appropriate given the location and time of day.\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>Final verdict: great drinks, egg dishes and hand-rolled pasta. Will pass on dessert, and the food tends to be a bit heavy on the salt. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3163/farina-focaccia-cucina-italiana-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_4048"
],
"label": "checkplease_9339"
},
"checkplease_2847": {
"type": "posts",
"id": "checkplease_2847",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "2847",
"score": null,
"sort": [
1273162206000
]
},
"guestAuthors": [],
"slug": "2223-restaurant-bar-reviews",
"title": "2223 Restaurant & Bar: Reviews [CLOSED]",
"publishDate": 1273162206,
"format": "aside",
"headTitle": "2223 Restaurant & Bar: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>2223 Restaurant and Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2888\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed 2223 Restaurant and Bar:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>One of the great joys of participating in \u003cem>Check, Please! Bay Area\u003c/em> is getting to share your favorite restaurant with the other guests on the show, as well as introduce the viewers to it in hopes that they might just believe that it’s as good as you say it is and give it a chance. Those who take my advice and pay 2223 Restaurant (named for its address on Market Street) a visit will be rewarded handsomely with what I call, “Downtown quality food at neighborhood prices.” But at “Twenty-Two, Twenty-Three,” as the locals call it, you also get the neighborhood personality: inviting, welcoming, hospitable, friendly, and comfortable. And it has been a consistently exceptional restaurant for the decade-plus I’ve been eating there.\u003c/p>\n\u003cp>Although I would use the words “chic” and “upscale” to describe the ambiance and food quality at 2223, there’s no pretense here. The crowd is very mixed, and all are welcome. On any given night, you will see gay, straight, young, old, fashionable, and casual people, all co-existing peacefully, and visually and audibly enjoying themselves. In fact, the buzz at 2223 can jump into the din range quite easily, even during the week. But if you go on a weekend, prepare to be part of a crowd. It’s the kind of place you can take a special date, a group of friends, a business associate, or your parents, and I think I’ve seen examples of each at some point or another. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Somehow, they always seem to hook me immediately upon entering through the heavy velvet curtains. Knowing the restaurant gets quite loud when it’s full, we like to dine early, around 5:30 or 6:00pm. But at that hour, you are certainly treated like royalty, from the initial greeting to the seating and service throughout. Most times we are offered a window table, and are told it is the “best seat in the house.” There’s such a good feeling that results from being told you have that distinction. All of the servers at 2223 are friendly, knowledgeable, and pay attention to their guests. We have brought our own wines, split orders of menu items, made special requests, and gotten clarification on menu items without ever being made to feel like schmucks for doing it. To preempt potential menu questions, servers will inform you that everything is listed on the menu, but offer to explain any of the preparations, and they seem genuinely happy to do so. They are intuitive as well, and provide plenty of options to accommodate their guests. For example, one time our server sensed that I didn’t seem enthusiastic about having a cocktail, and without missing a beat she offered lemonade, limeade, or iced tea. There is something eternally accommodating about the attitude of the servers, even when they’re asked to assist you in assembling a good meal for yourself.\u003c/p>\n\u003cp>Melinda Randolph’s creative and delicious food is what 2223 is really all about, but be forewarned that the portions run large. Everything on the menu is good, and I say that with complete confidence, having tasted them all. But it’s the fried calamari salad that brings me back time and time again. The most tender rings and tentacles, dusted in a zippy spiced flour and delicately fried to a golden perfection, come resting on a bed of fresh greens, surrounded by sweet, tiny, pear-shaped tomatoes, and topped with a dollop each of fresh made cocktail and tartar sauces. I do not know of any other restaurant that combines these sauces this way, and in a salad no less. And the result is heaven in your mouth. Period. Eat it yourself sometime and see what I mean. There are a few other salad choices as well, such as versions of Caesar, spinach, and mixed greens, and all of them are fresh and well executed. The pizzas are thin-crusted, creatively topped, and always cooked to a crispy, delicate perfection. \u003c/p>\n\u003cp>On a recent visit, two of three of my dining companions ordered the pan-roasted mussels and clams with creamy polenta in a tomato broth, and both raved so enthusiastically that I was forced to stick a fork in it myself. I was left with a renewed respect for their tastes. The roasted chicken is a staple on the menu at 2223, and it never disappoints. The vertical presentation is enough to make you sit up and take notice from the second it arrives. And who could resist a pile of crispy onion rings right on top? Under the rings (in descending order) is a generous portion of perfectly roasted chicken, a bunch of al dente, steamed Blue Lake green beans, and a buttery bed of smooth, creamy, mashed potatoes. The Loch Duarte salmon is consistently fresh and savory and now being served with a “lemon beurre fondue.” A flank steak ordered medium rare was grilled to a pink and red perfection; something even many quality restaurants miss. And the accompanying gnocchi were delicate, gooey, and scrumptious, all in one. Most dishes are served with some combination of vegetable and starch, but side orders of them are available as well. The Blue Lake green beans and Brussels sprouts with bacon are highlights. \u003c/p>\n\u003cp>But the desserts alone are a reason to come here. There is nothing that could keep me from the sour cherry bread pudding. That, for sure, is worth the trip. I have been known to stop by at the bar at 10:00pm just for that sweet, piping hot, yummy bread pudding with the tart cherries, sticky sauce, and over-sized scoop of vanilla bean ice cream on top. You just can’t end a meal any better than that. But if you want to try, take a fork or spoon stab at the ever-so-chocolaty chocolate mousse, the zesty, frozen Meyer lemon cream pie, or the butterscotch pudding parfait; all certified winners among my crowd.\u003c/p>\n\u003cp>Introducing friends to 2223 is always fun, because the responses are quite predictable and consistent. Our friend Brian summed it up on a recent visit when he simply said, “What a find.” Indeed, this local favorite is certainly a find, and it epitomizes the San Francisco restaurant scene, while fulfilling a useful role in the local marketplace. It’s friendly and environmentally responsible without taking itself too seriously, and Melinda Randolph’s food is out of this world. You really don’t have to go downtown and pay astronomical prices to get world-class food. It’s out here in the neighborhoods, and right down to earth, where it should be.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed 2223 Restaurant and Bar:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> A bustling restaurant in a bustling neighborhood. Exciting and delicious fare, walking an interesting line between comfort food and the unexpected.\n\u003cp>\u003cstrong>Details:\u003c/strong> 2223 Market (which is the address, not the restaurant’s name. We learned that technically it has no name) is located on a cheerful section of Market Street in the Castro. Should you decide to try it, automobile transport is discouraged due to the absolute lack of parking options, aside from slowly trawling the streets and waiting for a miracle while in the process of becoming lost. \u003c/p>\n\u003cp>Once we found our miracle, we had a pleasant walk down the streets filled with strolling groups of Friday-jolly hipsters. We began our dinner with two appetizers: lamb spring rolls and a grilled artichoke. Both were excellent. The lamb, paired with a slightly sweet, slightly spicy dipping sauce, was savory and satisfying with subtle overtones of mint and cilantro. The rolls were cut into bite size pieces that were easy to share with others at the table. The artichoke was served fresh off the grill, along with aioli dipping sauce. All in all, it was the most straightforward element of our meal. It was great.\u003c/p>\n\u003cp>Our two main courses were anchored with traditional cuts of meat: pot roast and a double-cut pork chop. However, both were finished in ways that kept the experience fresh and exploratory. The pot roast was garnished with roasted white beets and pearl onions. The beets had a nearly bitter taste, which was nicely balanced out by the sweet onions. Both were good companions to the fall-apart tender roast. Potatoes au gratin and a horseradish sauce rounded out the plate as an even safer and traditional companion to the beef. We realized after the fact that the theme of the accompanying vegetables was “roots.”\u003c/p>\n\u003cp>The pork chop entree was presented in a Southwestern theme. It was drizzled with a slightly spicy au jus, and accompanied by a tasty chile rellano on a bed of black beans with crispy flour tortilla strips on top. The roasted vegetables on the side included chayote, an unusual vegetable in an American restaurant. Everything on the plate was fantastic.\u003c/p>\n\u003cp>The restaurant was noisy to the extreme. We asked to be moved to a quieter location, and the staff came to our assistance. We were happier in the second location. The ambience and décor was modern, pleasant, but not distracting. A well-worn dark hardwood floor anchored the modern décor in the same way that the chef’s comfort food classics anchor the daring flourishes that share each plate.\u003c/p>\n\u003cp>\u003cstrong>Conclusion:\u003c/strong> It is all about the food. Every bite is delicious in a way that you might not anticipate. The difficult parking and the noisy environment turn out to be worth the aggravation in light of the exciting taste experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed 2223 Restaurant and Bar:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI loved, loved this place. The atmosphere was nice. Great pictures, casual tables with cloth napkins, and a large bar on one entire side of the restaurant. I got there early, before dinner started. The greeting was pleasant, and I was told that dinner didn’t start until 5:30, but I could have a drink or sit at the bar and wait. I had a drink, and it was the best and most expensive margarita I’d ever tasted. The bartender was patient with me, as I never know what I want to drink. \n\u003cp>There is a glass partition that separates the bar from the sit-down tables. You are able to order and eat at the bar. The wait at the bar was about ten minutes. I had made a reservation for 5:30. I was given a great seat where I was able to see the entire restaurant without looking suspicious. \u003c/p>\n\u003cp>The menu was not fancy, and the selections were not either. I happened to be at the restaurant on what is called “12 Dollar Tuesday.” There is separate menu where the entrees are twelve dollars. I didn’t like anything on that menu, so I stuck with the house menu. I had a taste for a steak, but there were no steaks on the menu, so I settled for pot roast. The appetizer selection was eye catching and had a good variety. I was really drawn to the crab soup and ordered it. The waiter was very attentive, but there were only a few people in the restaurant. He did tell me it would fill up soon because of 12 Dollar Tuesday. \u003c/p>\n\u003cp>As I waited for the soup, more people did mosey in. The soup came and was fabulous! I enjoyed it very much. Shortly after the soup, the pot roast came, and the plate was full. There were two incredibly large pieces of roast topped with horseradish on a bed of mashed potatoes and roasted vegetables. In a word: Awesome! I ate the entire plate. I kept saying I should take some of it home, but I wanted to continue to enjoy and savor the moment. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The restaurant did continue to fill up, and by the time I was finished the place was almost as full as I was. I didn’t have room for dessert. I felt very comfortable and at ease sitting there by myself. I will go back, and I will recommend to other friends. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Evan:\u003c/strong> \"Downtown quality food at neighborhood prices.\"\u003cbr />\r\n\u003cstrong>David:\u003c/strong> \"Exciting & delicious fare, walking an interesting line between comfort food & the unexpected.\"\u003cbr />\r\n\u003cstrong>Denise:\u003c/strong> \"It was the best & most expensive margarita I’d ever tasted.\"",
"status": "publish",
"parent": 0,
"modified": 1725664763,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 2145
},
"headData": {
"title": "2223 Restaurant & Bar: Reviews [CLOSED] | KQED",
"description": "Evan: "Downtown quality food at neighborhood prices."\r\nDavid: "Exciting & delicious fare, walking an interesting line between comfort food & the unexpected."\r\nDenise: "It was the best & most expensive margarita I’d ever tasted."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "2223 Restaurant & Bar: Reviews [CLOSED]",
"datePublished": "2010-05-06T09:10:06-07:00",
"dateModified": "2024-09-06T16:19:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/2847/2223-restaurant-bar-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp501iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>2223 Restaurant and Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2888\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed 2223 Restaurant and Bar:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>One of the great joys of participating in \u003cem>Check, Please! Bay Area\u003c/em> is getting to share your favorite restaurant with the other guests on the show, as well as introduce the viewers to it in hopes that they might just believe that it’s as good as you say it is and give it a chance. Those who take my advice and pay 2223 Restaurant (named for its address on Market Street) a visit will be rewarded handsomely with what I call, “Downtown quality food at neighborhood prices.” But at “Twenty-Two, Twenty-Three,” as the locals call it, you also get the neighborhood personality: inviting, welcoming, hospitable, friendly, and comfortable. And it has been a consistently exceptional restaurant for the decade-plus I’ve been eating there.\u003c/p>\n\u003cp>Although I would use the words “chic” and “upscale” to describe the ambiance and food quality at 2223, there’s no pretense here. The crowd is very mixed, and all are welcome. On any given night, you will see gay, straight, young, old, fashionable, and casual people, all co-existing peacefully, and visually and audibly enjoying themselves. In fact, the buzz at 2223 can jump into the din range quite easily, even during the week. But if you go on a weekend, prepare to be part of a crowd. It’s the kind of place you can take a special date, a group of friends, a business associate, or your parents, and I think I’ve seen examples of each at some point or another. \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>Somehow, they always seem to hook me immediately upon entering through the heavy velvet curtains. Knowing the restaurant gets quite loud when it’s full, we like to dine early, around 5:30 or 6:00pm. But at that hour, you are certainly treated like royalty, from the initial greeting to the seating and service throughout. Most times we are offered a window table, and are told it is the “best seat in the house.” There’s such a good feeling that results from being told you have that distinction. All of the servers at 2223 are friendly, knowledgeable, and pay attention to their guests. We have brought our own wines, split orders of menu items, made special requests, and gotten clarification on menu items without ever being made to feel like schmucks for doing it. To preempt potential menu questions, servers will inform you that everything is listed on the menu, but offer to explain any of the preparations, and they seem genuinely happy to do so. They are intuitive as well, and provide plenty of options to accommodate their guests. For example, one time our server sensed that I didn’t seem enthusiastic about having a cocktail, and without missing a beat she offered lemonade, limeade, or iced tea. There is something eternally accommodating about the attitude of the servers, even when they’re asked to assist you in assembling a good meal for yourself.\u003c/p>\n\u003cp>Melinda Randolph’s creative and delicious food is what 2223 is really all about, but be forewarned that the portions run large. Everything on the menu is good, and I say that with complete confidence, having tasted them all. But it’s the fried calamari salad that brings me back time and time again. The most tender rings and tentacles, dusted in a zippy spiced flour and delicately fried to a golden perfection, come resting on a bed of fresh greens, surrounded by sweet, tiny, pear-shaped tomatoes, and topped with a dollop each of fresh made cocktail and tartar sauces. I do not know of any other restaurant that combines these sauces this way, and in a salad no less. And the result is heaven in your mouth. Period. Eat it yourself sometime and see what I mean. There are a few other salad choices as well, such as versions of Caesar, spinach, and mixed greens, and all of them are fresh and well executed. The pizzas are thin-crusted, creatively topped, and always cooked to a crispy, delicate perfection. \u003c/p>\n\u003cp>On a recent visit, two of three of my dining companions ordered the pan-roasted mussels and clams with creamy polenta in a tomato broth, and both raved so enthusiastically that I was forced to stick a fork in it myself. I was left with a renewed respect for their tastes. The roasted chicken is a staple on the menu at 2223, and it never disappoints. The vertical presentation is enough to make you sit up and take notice from the second it arrives. And who could resist a pile of crispy onion rings right on top? Under the rings (in descending order) is a generous portion of perfectly roasted chicken, a bunch of al dente, steamed Blue Lake green beans, and a buttery bed of smooth, creamy, mashed potatoes. The Loch Duarte salmon is consistently fresh and savory and now being served with a “lemon beurre fondue.” A flank steak ordered medium rare was grilled to a pink and red perfection; something even many quality restaurants miss. And the accompanying gnocchi were delicate, gooey, and scrumptious, all in one. Most dishes are served with some combination of vegetable and starch, but side orders of them are available as well. The Blue Lake green beans and Brussels sprouts with bacon are highlights. \u003c/p>\n\u003cp>But the desserts alone are a reason to come here. There is nothing that could keep me from the sour cherry bread pudding. That, for sure, is worth the trip. I have been known to stop by at the bar at 10:00pm just for that sweet, piping hot, yummy bread pudding with the tart cherries, sticky sauce, and over-sized scoop of vanilla bean ice cream on top. You just can’t end a meal any better than that. But if you want to try, take a fork or spoon stab at the ever-so-chocolaty chocolate mousse, the zesty, frozen Meyer lemon cream pie, or the butterscotch pudding parfait; all certified winners among my crowd.\u003c/p>\n\u003cp>Introducing friends to 2223 is always fun, because the responses are quite predictable and consistent. Our friend Brian summed it up on a recent visit when he simply said, “What a find.” Indeed, this local favorite is certainly a find, and it epitomizes the San Francisco restaurant scene, while fulfilling a useful role in the local marketplace. It’s friendly and environmentally responsible without taking itself too seriously, and Melinda Randolph’s food is out of this world. You really don’t have to go downtown and pay astronomical prices to get world-class food. It’s out here in the neighborhoods, and right down to earth, where it should be.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed 2223 Restaurant and Bar:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> A bustling restaurant in a bustling neighborhood. Exciting and delicious fare, walking an interesting line between comfort food and the unexpected.\n\u003cp>\u003cstrong>Details:\u003c/strong> 2223 Market (which is the address, not the restaurant’s name. We learned that technically it has no name) is located on a cheerful section of Market Street in the Castro. Should you decide to try it, automobile transport is discouraged due to the absolute lack of parking options, aside from slowly trawling the streets and waiting for a miracle while in the process of becoming lost. \u003c/p>\n\u003cp>Once we found our miracle, we had a pleasant walk down the streets filled with strolling groups of Friday-jolly hipsters. We began our dinner with two appetizers: lamb spring rolls and a grilled artichoke. Both were excellent. The lamb, paired with a slightly sweet, slightly spicy dipping sauce, was savory and satisfying with subtle overtones of mint and cilantro. The rolls were cut into bite size pieces that were easy to share with others at the table. The artichoke was served fresh off the grill, along with aioli dipping sauce. All in all, it was the most straightforward element of our meal. It was great.\u003c/p>\n\u003cp>Our two main courses were anchored with traditional cuts of meat: pot roast and a double-cut pork chop. However, both were finished in ways that kept the experience fresh and exploratory. The pot roast was garnished with roasted white beets and pearl onions. The beets had a nearly bitter taste, which was nicely balanced out by the sweet onions. Both were good companions to the fall-apart tender roast. Potatoes au gratin and a horseradish sauce rounded out the plate as an even safer and traditional companion to the beef. We realized after the fact that the theme of the accompanying vegetables was “roots.”\u003c/p>\n\u003cp>The pork chop entree was presented in a Southwestern theme. It was drizzled with a slightly spicy au jus, and accompanied by a tasty chile rellano on a bed of black beans with crispy flour tortilla strips on top. The roasted vegetables on the side included chayote, an unusual vegetable in an American restaurant. Everything on the plate was fantastic.\u003c/p>\n\u003cp>The restaurant was noisy to the extreme. We asked to be moved to a quieter location, and the staff came to our assistance. We were happier in the second location. The ambience and décor was modern, pleasant, but not distracting. A well-worn dark hardwood floor anchored the modern décor in the same way that the chef’s comfort food classics anchor the daring flourishes that share each plate.\u003c/p>\n\u003cp>\u003cstrong>Conclusion:\u003c/strong> It is all about the food. Every bite is delicious in a way that you might not anticipate. The difficult parking and the noisy environment turn out to be worth the aggravation in light of the exciting taste experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed 2223 Restaurant and Bar:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI loved, loved this place. The atmosphere was nice. Great pictures, casual tables with cloth napkins, and a large bar on one entire side of the restaurant. I got there early, before dinner started. The greeting was pleasant, and I was told that dinner didn’t start until 5:30, but I could have a drink or sit at the bar and wait. I had a drink, and it was the best and most expensive margarita I’d ever tasted. The bartender was patient with me, as I never know what I want to drink. \n\u003cp>There is a glass partition that separates the bar from the sit-down tables. You are able to order and eat at the bar. The wait at the bar was about ten minutes. I had made a reservation for 5:30. I was given a great seat where I was able to see the entire restaurant without looking suspicious. \u003c/p>\n\u003cp>The menu was not fancy, and the selections were not either. I happened to be at the restaurant on what is called “12 Dollar Tuesday.” There is separate menu where the entrees are twelve dollars. I didn’t like anything on that menu, so I stuck with the house menu. I had a taste for a steak, but there were no steaks on the menu, so I settled for pot roast. The appetizer selection was eye catching and had a good variety. I was really drawn to the crab soup and ordered it. The waiter was very attentive, but there were only a few people in the restaurant. He did tell me it would fill up soon because of 12 Dollar Tuesday. \u003c/p>\n\u003cp>As I waited for the soup, more people did mosey in. The soup came and was fabulous! I enjoyed it very much. Shortly after the soup, the pot roast came, and the plate was full. There were two incredibly large pieces of roast topped with horseradish on a bed of mashed potatoes and roasted vegetables. In a word: Awesome! I ate the entire plate. I kept saying I should take some of it home, but I wanted to continue to enjoy and savor the moment. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The restaurant did continue to fill up, and by the time I was finished the place was almost as full as I was. I didn’t have room for dessert. I felt very comfortable and at ease sitting there by myself. I will go back, and I will recommend to other friends. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/2847/2223-restaurant-bar-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_3961"
],
"label": "checkplease_9339"
},
"checkplease_2864": {
"type": "posts",
"id": "checkplease_2864",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "2864",
"score": null,
"sort": [
1273159434000
]
},
"guestAuthors": [],
"slug": "turk-and-larkin-deli-reviews",
"title": "Turk and Larkin Deli: Reviews",
"publishDate": 1273159434,
"format": "aside",
"headTitle": "Turk and Larkin Deli: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Turk and Larkin Deli: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2909\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed Turk and Larkin Deli:\u003c/strong> Thursday February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is absolutely my favorite place to have lunch. The lunches and salads are fresh, tasty, and appetizing. I come here and always feel better after I’ve eaten the lunch. I feel like I’ve eaten a healthier meal and I’m full. \u003c/p>\n\u003cp>I usually have take-out, because the restaurant is usually too cold — the front door is always open from people coming in. However, I sat and attempted to eat in the restaurant. The salads were as good as always. The décor is rather plain. Nothing to write home about. There are never too many people that decide to sit and eat, only a handful. Most people get food to go. The line is usually long, and the wait is a little long, but most people who eat there know it is worth the wait. Customers are always talking in line as they await the opportunity to give their order to Mike. \u003c/p>\n\u003cp>Mike and his wife work like a well-oiled machine. He does the orders, and she handles the money. If he gets too behind, Momma steps in and helps with the orders and still does the money, all while maintaining a pleasant demeanor. I feel you always get your money’s worth here. I know that is one reason people keep coming back. I will always come back to this place and will continue to recommend it to friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed Turk and Larkin Deli:\u003c/strong> February 4 and February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> Average deli fare in an exceedingly bad neighborhood\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong> The quality of a neighborhood should influence, but not define a dining experience. The Turk & Larkin Deli is located in such an awful neighborhood that the dining experience is spent contemplating the worries and disconcerting observations from the walk to the restaurant, and then realizing that the gauntlet must be run again in order to return from whence one came. I patronized the establishment twice, and I have a better memory of the icky things I saw on the sidewalk, the body parts I would have preferred not to see, the assorted foul smells and menacing solicitations for money (and other things), than I have of the food served at the deli. \u003c/p>\n\u003cp>I am not delicate, prudish, or sheltered. I worked for six years in downtown San Francisco, so I know the difference between normal city realities and a dangerous neighborhood. One of my visits was with a friend who manages a business South of Market facing Jesse Alley (no picnic itself), and he heartily confirmed that this is a horrible neighborhood. On each visit I approached the deli walking several blocks from different directions. Same story both times.\u003c/p>\n\u003cp>Once safely inside the deli, the fare is fine, but it is no culinary oasis. On one visit, I asked the proprietor to recommend a specialty of the house, and she suggested roast chicken, which I ordered along with ravioli and a side Caesar salad. The chicken was enjoyable. Hot, juicy, and tender. But realistically, it is similar to the roast chicken you get at Costco. And you are not risking your life to get a Costco chicken. \u003c/p>\n\u003cp>It appeared to me that, aside from the chicken, everything served warm gets that way via a microwave. Fine, but not the hallmark of a quest for excellence. I opted to stay away from the chicken sandwiches, because the pre-cooked chicken breasts in the deli case had what appeared to be charred chunks of ash scattered on them. I didn’t want to crunch into a piece of ash while eating microwaved chicken. It would be quite easy for an employee to notice the ash chunks and brush them away (or not allow them to be there in the first place), so it was disconcerting to think that no one cared to do so. It also indicated that the deli might not always be catering to discerning customers.\u003c/p>\n\u003cp>On my second visit, with the memory of having just passed within inches of a shouting match between a barely dressed toothless elderly woman and her angry business associate still fresh in my mind, I noticed that the wall menu identified the hot pastrami pita sandwich as a house specialty, so I ordered that. My companion ordered another house specialty, the bacon sandwich. We both enjoyed our sandwiches, but neither of us felt that we were experiencing something exciting, innovative, or delectable. Both sandwiches were warmed via the aforementioned microwave, which means that they likewise cooled artificially fast. And I think that the avocado in mine might have been a more interesting element in the sandwich if it had been spared from the microwave and served fresh.\u003c/p>\n\u003cp>The proprietors were very friendly and helpful. When you engage them in conversation, you definitely get a “down home” feeling about the place. On both my visits I beat the lunch rush, so my service experience was smooth, but a significant line forms shortly after the noon hour.\u003c/p>\n\u003cp>The drinks were standard convenience store soft drinks / juices in cans and bottles, so there is nothing to explore or discuss. The dessert option is plastic-wrapped cookies, which the proprietors admitted they did not make, so I did not try them. The décor is unintended retro, back to maybe the early ’70s (i.e., walls covered in sheets of faux wood paneling).\u003c/p>\n\u003cp>\u003cstrong>Conclusion:\u003c/strong> If you happen to work in this neighborhood, and if you don’t have much time for lunch, then you might thank your lucky stars that there is some place nearby that serves basically decent food. But otherwise, the prudent policy would be to stay away. I would never want my wife or parents to have to walk though this area. The food will do, but it is nothing to seek out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed Turk and Larkin Deli:\u003c/strong> Thursday February 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTurk and Larkin Deli is a Tenderloin neighborhood throwback to 1979 when proprietors Mike and Jean birthed this local institution. They seem to put their heart and soul into everything they do, including cooking, preparing, displaying, and serving a wide array of food from their lengthy deli case. And how a married couple manages to spend their whole adult life in such close proximity behind the same counter and still have it run like a well-oiled machine with a smile on their faces and their sense of humor intact is truly a testament to their devotion and compatibility. I actually felt really lucky to be dining in what the photos on the wall reveal to be not only their family business, but more of an actual member of the family. \n\u003cp>From the minute you walk in, the feeling is of a cafeteria of yesteryear. Sheets and sheets of laminate and Formica adorned with brass rails surround you. For some reason, I can imagine this place in an episode of \u003cem>Streets of San Francisco\u003c/em>, and perhaps it has been (I’m sure some trivia nut will look that up). And what you hear on the street in the Tenderloin is true: if you ever need a uniformed officer at lunch hour, this is the place to find one. In fact, it’s in the shadow of the Federal building, so the clientele can get interesting, I’m sure. \u003c/p>\n\u003cp>From what my three dining mates and I observed, a large percentage of their customers opt for a meal to go, but a few other tables were occupied besides ours. Therefore, conversation was easy to manage with minimal distraction or interference. In fact, there don’t seem to be any tables for more than three diners. We pulled a chair from the next table, but had to carry our trays back to the counter to accommodate four place settings. The dining area is essentially neat, not the cleanest ever, but certainly not gross either. Mike and Jean appear to be the only ones working, and are probably too busy serving customers to bus the tables. Fortunately, most people seem to take care of their own mess, but not 100%, and there were a few tables with refuse left behind. The food itself tends to be messy (or “gloppy,” as a friend described it), and the thinness of the napkins justifies using three or four for a meal.\u003c/p>\n\u003cp>The food is a mix of typical American deli fare with some Middle Eastern and Russian favorites thrown in for variety’s sake. Their menu uses some handy and cost-effective pairings, such as half sandwiches with a combination of two or three of the plentiful salad choices. To accompany my delicious homemade meatloaf sandwich (which was huge for a half version), I opted for the Caesar salad, which was fresh and well dressed, and the Greek salad, which was a bit of a disappointment. Using canned ripe olives as opposed to some Greek variety, such as Kalamata, is a shortcoming in my opinion. And it was not very well dressed, nor was the dressing very flavorful. The falafels are better than average, and stuffed with fairly moist falafel balls, a zesty hummus, and drowned in their homemade tahini sauce with chopped tomato and cucumber. Their twist on hot pastrami is served in a pita, but there are no grilled sandwiches available on the menu. But they do have that classic swirled rye bread, a staple in old style delis.\u003c/p>\n\u003cp>The beverage selection at Turk and Larkin Deli is quite vast, but it’s a good idea to pick yours before you reach the counter. The line gets long and moves fast, and you don’t want to have to cut back through it to grab a cold one. Alternatively, just beyond the register, they do provide a water cooler and cups to serve yourself. Dessert items are available at the counter when you pay. They not only have baklava, cookies, and pecan bars, but a full candy and gum selection that rivals the corner market. They use outside vendors for the sweets, and evidently put some consideration into the purchasing; a testament to their quest for quality. For example, Jean shared with us that the peanut butter cookies and pecan bars come from The Nutty Cookie in Emeryville. Others were described as “homemade” (but not by them); the chocolate chip cookie definitely being a highlight. And at $1.25 for a reasonably large cookie, they are half the price those at some local coffee houses.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The bottom line at Turk and Larkin Deli is that for the price and neighborhood, you really can’t beat it for an American deli. It’s easy to get well fed for under ten bucks, including your beverage. Everything seems quite fresh and is beautifully presented in the case. No one in my party was overwhelmed, but all left satisfied. I think my dining companion, Letitia, summed it up best when she said, “It’s definitely not a destination restaurant, but for the people who live, work, or go to school in the neighborhood, it’s great.” The owners are clearly devoted, super efficient, and can move a line like nobody’s business. I concluded that I’d definitely eat here when serving jury duty, considering the civil courthouse is just three blocks away. And I can imagine if I got to know Mike and Jean a little better, I’d want to eat at their place all the time.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Denise:\u003c/strong> \"The lunches and salads are fresh, tasty, and appetizing.\"\u003cbr />\r\n\u003cstrong>David:\u003c/strong> \"Average deli fare in an exceedingly bad neighborhood\"\u003cbr />\r\n\u003cstrong>Evan:\u003c/strong> \"For the price and neighborhood, you really can’t beat it for an American deli.\" ",
"status": "publish",
"parent": 0,
"modified": 1725664765,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 21,
"wordCount": 2017
},
"headData": {
"title": "Turk and Larkin Deli: Reviews | KQED",
"description": "Denise: "The lunches and salads are fresh, tasty, and appetizing."\r\nDavid: "Average deli fare in an exceedingly bad neighborhood"\r\nEvan: "For the price and neighborhood, you really can’t beat it for an American deli." ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Turk and Larkin Deli: Reviews",
"datePublished": "2010-05-06T08:23:54-07:00",
"dateModified": "2024-09-06T16:19:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/2864/turk-and-larkin-deli-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp501iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Turk and Larkin Deli: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2909\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed Turk and Larkin Deli:\u003c/strong> Thursday February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is absolutely my favorite place to have lunch. The lunches and salads are fresh, tasty, and appetizing. I come here and always feel better after I’ve eaten the lunch. I feel like I’ve eaten a healthier meal and I’m full. \u003c/p>\n\u003cp>I usually have take-out, because the restaurant is usually too cold — the front door is always open from people coming in. However, I sat and attempted to eat in the restaurant. The salads were as good as always. The décor is rather plain. Nothing to write home about. There are never too many people that decide to sit and eat, only a handful. Most people get food to go. The line is usually long, and the wait is a little long, but most people who eat there know it is worth the wait. Customers are always talking in line as they await the opportunity to give their order to Mike. \u003c/p>\n\u003cp>Mike and his wife work like a well-oiled machine. He does the orders, and she handles the money. If he gets too behind, Momma steps in and helps with the orders and still does the money, all while maintaining a pleasant demeanor. I feel you always get your money’s worth here. I know that is one reason people keep coming back. I will always come back to this place and will continue to recommend it to friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed Turk and Larkin Deli:\u003c/strong> February 4 and February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> Average deli fare in an exceedingly bad neighborhood\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>\u003cstrong>Details:\u003c/strong> The quality of a neighborhood should influence, but not define a dining experience. The Turk & Larkin Deli is located in such an awful neighborhood that the dining experience is spent contemplating the worries and disconcerting observations from the walk to the restaurant, and then realizing that the gauntlet must be run again in order to return from whence one came. I patronized the establishment twice, and I have a better memory of the icky things I saw on the sidewalk, the body parts I would have preferred not to see, the assorted foul smells and menacing solicitations for money (and other things), than I have of the food served at the deli. \u003c/p>\n\u003cp>I am not delicate, prudish, or sheltered. I worked for six years in downtown San Francisco, so I know the difference between normal city realities and a dangerous neighborhood. One of my visits was with a friend who manages a business South of Market facing Jesse Alley (no picnic itself), and he heartily confirmed that this is a horrible neighborhood. On each visit I approached the deli walking several blocks from different directions. Same story both times.\u003c/p>\n\u003cp>Once safely inside the deli, the fare is fine, but it is no culinary oasis. On one visit, I asked the proprietor to recommend a specialty of the house, and she suggested roast chicken, which I ordered along with ravioli and a side Caesar salad. The chicken was enjoyable. Hot, juicy, and tender. But realistically, it is similar to the roast chicken you get at Costco. And you are not risking your life to get a Costco chicken. \u003c/p>\n\u003cp>It appeared to me that, aside from the chicken, everything served warm gets that way via a microwave. Fine, but not the hallmark of a quest for excellence. I opted to stay away from the chicken sandwiches, because the pre-cooked chicken breasts in the deli case had what appeared to be charred chunks of ash scattered on them. I didn’t want to crunch into a piece of ash while eating microwaved chicken. It would be quite easy for an employee to notice the ash chunks and brush them away (or not allow them to be there in the first place), so it was disconcerting to think that no one cared to do so. It also indicated that the deli might not always be catering to discerning customers.\u003c/p>\n\u003cp>On my second visit, with the memory of having just passed within inches of a shouting match between a barely dressed toothless elderly woman and her angry business associate still fresh in my mind, I noticed that the wall menu identified the hot pastrami pita sandwich as a house specialty, so I ordered that. My companion ordered another house specialty, the bacon sandwich. We both enjoyed our sandwiches, but neither of us felt that we were experiencing something exciting, innovative, or delectable. Both sandwiches were warmed via the aforementioned microwave, which means that they likewise cooled artificially fast. And I think that the avocado in mine might have been a more interesting element in the sandwich if it had been spared from the microwave and served fresh.\u003c/p>\n\u003cp>The proprietors were very friendly and helpful. When you engage them in conversation, you definitely get a “down home” feeling about the place. On both my visits I beat the lunch rush, so my service experience was smooth, but a significant line forms shortly after the noon hour.\u003c/p>\n\u003cp>The drinks were standard convenience store soft drinks / juices in cans and bottles, so there is nothing to explore or discuss. The dessert option is plastic-wrapped cookies, which the proprietors admitted they did not make, so I did not try them. The décor is unintended retro, back to maybe the early ’70s (i.e., walls covered in sheets of faux wood paneling).\u003c/p>\n\u003cp>\u003cstrong>Conclusion:\u003c/strong> If you happen to work in this neighborhood, and if you don’t have much time for lunch, then you might thank your lucky stars that there is some place nearby that serves basically decent food. But otherwise, the prudent policy would be to stay away. I would never want my wife or parents to have to walk though this area. The food will do, but it is nothing to seek out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed Turk and Larkin Deli:\u003c/strong> Thursday February 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTurk and Larkin Deli is a Tenderloin neighborhood throwback to 1979 when proprietors Mike and Jean birthed this local institution. They seem to put their heart and soul into everything they do, including cooking, preparing, displaying, and serving a wide array of food from their lengthy deli case. And how a married couple manages to spend their whole adult life in such close proximity behind the same counter and still have it run like a well-oiled machine with a smile on their faces and their sense of humor intact is truly a testament to their devotion and compatibility. I actually felt really lucky to be dining in what the photos on the wall reveal to be not only their family business, but more of an actual member of the family. \n\u003cp>From the minute you walk in, the feeling is of a cafeteria of yesteryear. Sheets and sheets of laminate and Formica adorned with brass rails surround you. For some reason, I can imagine this place in an episode of \u003cem>Streets of San Francisco\u003c/em>, and perhaps it has been (I’m sure some trivia nut will look that up). And what you hear on the street in the Tenderloin is true: if you ever need a uniformed officer at lunch hour, this is the place to find one. In fact, it’s in the shadow of the Federal building, so the clientele can get interesting, I’m sure. \u003c/p>\n\u003cp>From what my three dining mates and I observed, a large percentage of their customers opt for a meal to go, but a few other tables were occupied besides ours. Therefore, conversation was easy to manage with minimal distraction or interference. In fact, there don’t seem to be any tables for more than three diners. We pulled a chair from the next table, but had to carry our trays back to the counter to accommodate four place settings. The dining area is essentially neat, not the cleanest ever, but certainly not gross either. Mike and Jean appear to be the only ones working, and are probably too busy serving customers to bus the tables. Fortunately, most people seem to take care of their own mess, but not 100%, and there were a few tables with refuse left behind. The food itself tends to be messy (or “gloppy,” as a friend described it), and the thinness of the napkins justifies using three or four for a meal.\u003c/p>\n\u003cp>The food is a mix of typical American deli fare with some Middle Eastern and Russian favorites thrown in for variety’s sake. Their menu uses some handy and cost-effective pairings, such as half sandwiches with a combination of two or three of the plentiful salad choices. To accompany my delicious homemade meatloaf sandwich (which was huge for a half version), I opted for the Caesar salad, which was fresh and well dressed, and the Greek salad, which was a bit of a disappointment. Using canned ripe olives as opposed to some Greek variety, such as Kalamata, is a shortcoming in my opinion. And it was not very well dressed, nor was the dressing very flavorful. The falafels are better than average, and stuffed with fairly moist falafel balls, a zesty hummus, and drowned in their homemade tahini sauce with chopped tomato and cucumber. Their twist on hot pastrami is served in a pita, but there are no grilled sandwiches available on the menu. But they do have that classic swirled rye bread, a staple in old style delis.\u003c/p>\n\u003cp>The beverage selection at Turk and Larkin Deli is quite vast, but it’s a good idea to pick yours before you reach the counter. The line gets long and moves fast, and you don’t want to have to cut back through it to grab a cold one. Alternatively, just beyond the register, they do provide a water cooler and cups to serve yourself. Dessert items are available at the counter when you pay. They not only have baklava, cookies, and pecan bars, but a full candy and gum selection that rivals the corner market. They use outside vendors for the sweets, and evidently put some consideration into the purchasing; a testament to their quest for quality. For example, Jean shared with us that the peanut butter cookies and pecan bars come from The Nutty Cookie in Emeryville. Others were described as “homemade” (but not by them); the chocolate chip cookie definitely being a highlight. And at $1.25 for a reasonably large cookie, they are half the price those at some local coffee houses.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bottom line at Turk and Larkin Deli is that for the price and neighborhood, you really can’t beat it for an American deli. It’s easy to get well fed for under ten bucks, including your beverage. Everything seems quite fresh and is beautifully presented in the case. No one in my party was overwhelmed, but all left satisfied. I think my dining companion, Letitia, summed it up best when she said, “It’s definitely not a destination restaurant, but for the people who live, work, or go to school in the neighborhood, it’s great.” The owners are clearly devoted, super efficient, and can move a line like nobody’s business. I concluded that I’d definitely eat here when serving jury duty, considering the civil courthouse is just three blocks away. And I can imagine if I got to know Mike and Jean a little better, I’d want to eat at their place all the time.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/2864/turk-and-larkin-deli-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_3963"
],
"label": "checkplease_9339"
},
"checkplease_2860": {
"type": "posts",
"id": "checkplease_2860",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "2860",
"score": null,
"sort": [
1273159159000
]
},
"guestAuthors": [],
"slug": "brown-sugar-kitchen-reviews",
"title": "Brown Sugar Kitchen: Reviews",
"publishDate": 1273159159,
"format": "aside",
"headTitle": "Brown Sugar Kitchen: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Brown Sugar Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2902\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Multiple Visits in February 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> Delicious and innovative food that is exciting to anticipate and satisfying to eat. This restaurant has a commitment to serving you the best possible fare.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong> There is one quick way of determining whether a breakfast restaurant cares about excellence: Does it serve real maple syrup? Shockingly, almost none do. But when you find one that does, you know you are onto something. You know that the proprietors take pride in the quality of their food, and don’t want to insult it with some kind of brown chemical goop with a long list of scientific ingredients. By just using the maple syrup test, you come up with a short list of good bets for a worthwhile breakfast / brunch / lunch dining experience. Then filter that list through the “fresh squeezed orange juice test,” and you are down to the few and the proud.\u003c/p>\n\u003cp>Brown Sugar Kitchen breezes through these tests, and that is just the beginning. BSK’s waffles are something you really must try to experience while you tarry on this earth. They are a complete breed apart from the rest of the world’s waffles. They are delicate and sublime with a unique taste, and as you marvel with each bite, before you know it, you have eaten them all. The waffles are served either with real maple syrup, or with the house specialty, which is a reduced apple cider / brown sugar syrup. Wow. If you have experienced these waffles, and then later in life you wind up on death row, chances are these waffles will be a part of your last meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the whole menu is interesting and delicious, but the waffles are simply profound and require their own separate discussion. The fried chicken has a unique and delicious flavor, and is a nice savory accompaniment to a waffle. The pork ribs have a wonderful smoky aura, topped with a little pineapple salsa. As you are about finishing up your second rib, you realize they have a wicked, little, spicy after-bite. The gumbo is surprisingly mild, and maybe my least adored menu item at BSK. I also felt that the shrimp in the gumbo were over-cooked.\u003c/p>\n\u003cp>Start out your experience with some beignets, served too hot to touch as little triangles dusted with powdered sugar and served with homemade jam. Very yummy. Sharing a sticky bun is also a fun way to get started. As you leave, pick up some apple cake, or maybe one of the chocolate chip cookies, garnished with just a little bit of sea salt!\u003c/p>\n\u003cp>My server once described the fare as, “New soul food with a California twist.” Whatever that means, it results in a most enjoyable dining experience.\u003c/p>\n\u003cp>BSK is located in an otherwise industrial stretch of Mandela Parkway, and the interior décor is straight-up diner, with an open kitchen and a bustling atmosphere. Owner Tanya Holland can often be seen toiling alongside her employees in the kitchen. The area is safe, and parking isn’t a problem.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Saturday February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was very surprised when I walked into the restaurant. I expected a larger place with the fragrant smell of home cooking. It was early, so the place was not that crowded. I stood at the door for a minute or two before anyone seated me. I was escorted to a counter seat. I would have preferred to been given a choice of a counter or a table, given that the place was just not that crowded. I sat at the counter anyway and was not very comfortable. Then I got really upset when I overheard someone else being seated, and they were asked if they wanted the counter or a table. \n\u003cp>I reviewed the menu quite thoroughly, as I looked around at the cooks, wait staff, and overall décor. The noise level was OK, the décor is nice and very mellow. I waited a long time after reviewing the menu to be asked what I was going to order. In fact, I had to stop someone to tell them I was ready to order. \u003c/p>\n\u003cp>There was a coffee bar that looked great and was staffed by a single person. There were three cooks. Two were men, and the other was a woman. She appeared to be the one in charge, because she was constantly looking around to make sure everything was running smoothly. I thought the prices were high for breakfast. Maybe I should say the prices were high for the amount of food you got. \u003c/p>\n\u003cp>When I think of a Southern restaurant, one of the first things that come to mind is the quantity of food you usually get. So, I was really surprised when I got a handful of potatoes and maybe two eggs. The eggs had spinach, broccoli, and onions in them. I thought, “Oh, no.” I usually have a vegetable scramble, and it has mushrooms, cheese, onions, broccoli, peppers, and the like. I was pleasantly surprised that the food was very good, different, but good. I had already set myself up not to like the food based on the price and the service, so I was impressed when I tasted the eggs — it made up for the bad service and the price. \u003c/p>\n\u003cp>The order did arrive in a timely fashion, and the coffee was fabulous. When I started out that morning, I went the wrong way and then got my bearings straight and had to head in the right direction. I know the neighborhood and was glad to see it revitalizing itself. Parking was easy, I parked right in front. I’m not sure if I would go there again, however, I would recommend it to friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Tuesday February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAlthough it has always been clear that \u003cem>Check, Please! Bay Area\u003c/em> is a tremendous source for discovering wonderful restaurants to try, I hadn’t considered what the visceral experience of venturing out to one of the other guests’ restaurant choices for the purpose of talking about it on the show would do to me. And what a thrill it was. \n\u003cp>For the rest of its existence, the incredible Brown Sugar Kitchen, in their affectionately named neighborhood of “Sweet West Oakland,” will eternally live blissfully in my memory as the place I went to “back in 2010” in preparation for the show. And at this point, I am very excited to meet the guest who brought this restaurant on to the program, and I can certainly understand why they consider it a favorite. Brown Sugar Kitchen is a high-concept restaurant serving what the chef/owner Tanya Holland calls “New Soul Cooking,” and I call fabulous. In fact, I have a really hard time finding anything about which to complain. But I will, however, share an interesting negative anecdote that came to mind as I wiped my mouth with one of their thick paper napkins. When I was young, my mother told me about her one and only experience at McDonald’s. She was shocked to notice a ring of grease around her mouth after consuming a Quarter Pounder, and vowed never to return. Well, the ring of grease around my mouth after every bite of the heavenly food I savored at Brown Sugar Kitchen just served to glisten the outline of my ear-to-ear smile worn throughout this incredible meal. Eat your heart out fast food, this is one greasy meal worth eating, and I understand they use the “healthiest grease possible.” \u003c/p>\n\u003cp>The beautiful smile, which welcomed us through the door, couldn’t have possibly predicted nor foretold the unique and special experience my dining companion Andy and I were about to receive. Offered a choice of two deuces or the counter, we opted for the front row seat to the open kitchen; always an amusing diversion while dining. From the 360-degree rotational stools, we could take in the atmosphere of the odd shaped, intimate diner. Although it is an extremely casual environment, a florist was replacing all of the centerpieces scattered across the counter and tables, and the ones she took away still looked fine themselves. The joint was packed, especially for 11:10am on a random Tuesday (the best time to get out and get things done without waiting very long for anything). The place had a very loud, buzzing vibe, and got busier and louder as the lunch hour crept up on us. We were also in a perfect position to notice the sparkling clean kitchen. Stainless steel has seldom shined so bright, which is a testament to their cleaning crew’s efforts and should not go unmentioned.\u003c/p>\n\u003cp>The service staff at Brown Sugar Kitchen has to get props for being some of the sweetest you’ll find. When we were seated, the hostess offered to take our drink order, but gladly accepted an order to start with a biscuit as well. After I ordered an OJ, she turned to Andy and asked, “And for the gentleman?” which, for some reason, sounded so eloquent to me. The drinks and biscuit showed up almost immediately, and although the room was packed, the service remained fast and attentive throughout. If I have to make any negative comment at all, just to prove my mother doesn’t own the place, it would be that it took a few minutes for Andy to get a coffee refill a time or two. But what they lacked in a flawless attention to every single detail that I would only expect in a five star restaurant anyway, they more than made up for in attitude. And although the server may take a few minutes to summon, she’ll spend all the time you want joking, discussing the menu, or whatever, proving that everyone gets their fair share of her attention. Everything was done cheerfully with a smile, too, including splitting things, so we could share and taste multiple dishes. We learned that our server’s name was Cerise at the very end, otherwise we would have loved to refer to her by name all along.\u003c/p>\n\u003cp>A very interesting thing happened regarding the timing of our visit and their hours of service. I had researched the restaurant through their website before going, and took note of the hours (7:00am – 3:00pm) and mention of “breakfast and lunch.” However, since only a Saturday menu was posted on their web site, I was unsure if there was only one menu for the duration of their service, or if during the week it was broken into two separate menus. That caused me to wonder if there was perhaps a cut-off hour when they shift from one meal to the other. We happened to arrive at 11:10am, and noticed that the menu we were given was exclusively breakfast (although they serve fried chicken for breakfast!), but it was served until 11:30am. I immediately realized that we had the opportunity to have a unique experience for this review. Since I wanted to try as much of the food as possible, we ordered a few things from the breakfast menu, and then planned a secondary order from the lunch menu after 11:30. What a fun place to indulge in two whole meals in one sitting! And in her usual attentive way, Cerise delivered the lunch menus at 11:32, and we were on our way to the second round…\u003c/p>\n\u003cp>Saving the best (and most important) for last, the remainder of the review will be about the food. For my money, that’s why I go out to eat; to experience something I can’t make at home. Not only did everything we ate at Brown Sugar Kitchen satisfy that criteria, but there wasn’t a bite or sip of anything that didn’t completely blow me away. \u003c/p>\n\u003cp>Chronologically, I started with a homemade hot chocolate with homemade marshmallows. I quest for a gourmet cup of cocoa in my travels, and the assurance I was given when inquiring about their version convinced me I couldn’t lose here. This cup was a frothy, sweet, chocolaty dream with two gooey, sticky marshmallows floating on top that satisfied thoroughly. Even the organic, fresh-squeezed orange juice was a treat. It was thick and, I daresay, “creamy.” I have had OJ just about every day of my life for decades, and have never had one like that, nor would I have ever used that word to describe it, but there it is. \u003c/p>\n\u003cp>Next came the flakey, savory cheddar, bacon, and scallion biscuit. I have never had a palm full of grease after eating a biscuit before, but that is in no way a complaint coming from me. In my opinion, there are three reasons to eat out: fat, salt, and sugar, and Brown Sugar Kitchen never disappoints on that score. Their signature cornmeal waffle, proudly displayed on the restaurant tee-shirts, is the lightest, crispiest, most delicate waffle I have ever encountered. How on earth they manage to make it greasy, yet crispy and light as a feather all at the same time is far beyond me, but it simply melts in your mouth. Furthermore, I had never even heard of brown sugar butter or apple cider syrup, and yet those adornments shot this already stellar dish straight to the cosmos. \u003c/p>\n\u003cp>A truly good macaroni and cheese is a lucky and surprisingly rare find. Somehow, by the time it was delivered, I was well confident that theirs would be very highly ranked among my favorites, and I’m pleased to report that my expectations were spot-on in that respect. It was cheesy, creamy, and delicious; and although I wouldn’t call it light, it wasn’t one of those chewy, glutinous messes you so often come across. \u003c/p>\n\u003cp>My first bite into the oyster po’boy sandwich revealed the most delicate and, for lack of a better word, perfect fried oysters, nestled in a web of tangy shredded greens resembling a slaw. It’s all served in the softest bun I’ve ever had, and was very easy to cut in two and split between us. All main dishes come with a choice of side, so for our ribs we opted for the smoked, mashed yams, which proved to be a smoky, buttery, yummy pile of deep orange goodness. The BBQ ribs that accompanied them were super smoky and tender with a sweet, flavorful pineapple glaze. I suppose the best words to describe them are, “Mmm-mmm good.…” \u003c/p>\n\u003cp>And a final well-conceived decision on our part led to a bonus indulgence later in the evening. Having no possible room to consume one of the delicious looking desserts enticing us at the front counter, we ordered a slice of their homemade pecan pie to go. Topped with a scoop of vanilla ice cream, the pie tied our whole dinner together with what we had experienced earlier in the day, and it was so fun to reminisce. The pie crust was crunchy and delicate at the same time, and I have no idea how they do it. It was simply one of the best pies I’ve ever had. In fact, I can say with confidence that most everything I ate at Brown Sugar Kitchen was the best version of that dish I’ve had.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I have often been accused of being a walking commercial for everything about which I speak. My policy for sharing is simple, and was established early in life when my father convinced me, “If you don’t have anything nice to say, don’t say anything at all.” This experience of being a guest on \u003cem>Check, Please! Bay Area\u003c/em> is a true test for me, because I have to give an honest report of all three restaurants, and if necessary will deliver some negative impressions and opinions of these places which are all new to me. Thank goodness I lucked out with Brown Sugar Kitchen for the first review. This is the kind of place I’d love to take everyone I like, and see the look of satisfaction and bliss on their faces as they savor the unique flavors of Tanya Holland’s “New Soul Cooking.” MMM-MMM GOOD!!!\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>David:\u003c/strong> \"Delicious & innovative food that is exciting to anticipate and satisfying to eat.\"\u003cbr />\u003cstrong>Denise:\u003c/strong> \"I was impressed when I tasted the eggs -- it made up for the bad service & the price.\"\u003cbr />\u003cstrong>Evan:\u003c/strong>\"Eat your heart out fast food.\"\u003cbr />\r\n\r\n",
"status": "publish",
"parent": 0,
"modified": 1725664766,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 26,
"wordCount": 2861
},
"headData": {
"title": "Brown Sugar Kitchen: Reviews | KQED",
"description": "David: "Delicious & innovative food that is exciting to anticipate and satisfying to eat."Denise: "I was impressed when I tasted the eggs -- it made up for the bad service & the price."Evan:"Eat your heart out fast food."\r\n\r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Brown Sugar Kitchen: Reviews",
"datePublished": "2010-05-06T08:19:19-07:00",
"dateModified": "2024-09-06T16:19:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/2860/brown-sugar-kitchen-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp501iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Brown Sugar Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2902\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Multiple Visits in February 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> Delicious and innovative food that is exciting to anticipate and satisfying to eat. This restaurant has a commitment to serving you the best possible fare.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong> There is one quick way of determining whether a breakfast restaurant cares about excellence: Does it serve real maple syrup? Shockingly, almost none do. But when you find one that does, you know you are onto something. You know that the proprietors take pride in the quality of their food, and don’t want to insult it with some kind of brown chemical goop with a long list of scientific ingredients. By just using the maple syrup test, you come up with a short list of good bets for a worthwhile breakfast / brunch / lunch dining experience. Then filter that list through the “fresh squeezed orange juice test,” and you are down to the few and the proud.\u003c/p>\n\u003cp>Brown Sugar Kitchen breezes through these tests, and that is just the beginning. BSK’s waffles are something you really must try to experience while you tarry on this earth. They are a complete breed apart from the rest of the world’s waffles. They are delicate and sublime with a unique taste, and as you marvel with each bite, before you know it, you have eaten them all. The waffles are served either with real maple syrup, or with the house specialty, which is a reduced apple cider / brown sugar syrup. Wow. If you have experienced these waffles, and then later in life you wind up on death row, chances are these waffles will be a part of your last meal.\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>Now, the whole menu is interesting and delicious, but the waffles are simply profound and require their own separate discussion. The fried chicken has a unique and delicious flavor, and is a nice savory accompaniment to a waffle. The pork ribs have a wonderful smoky aura, topped with a little pineapple salsa. As you are about finishing up your second rib, you realize they have a wicked, little, spicy after-bite. The gumbo is surprisingly mild, and maybe my least adored menu item at BSK. I also felt that the shrimp in the gumbo were over-cooked.\u003c/p>\n\u003cp>Start out your experience with some beignets, served too hot to touch as little triangles dusted with powdered sugar and served with homemade jam. Very yummy. Sharing a sticky bun is also a fun way to get started. As you leave, pick up some apple cake, or maybe one of the chocolate chip cookies, garnished with just a little bit of sea salt!\u003c/p>\n\u003cp>My server once described the fare as, “New soul food with a California twist.” Whatever that means, it results in a most enjoyable dining experience.\u003c/p>\n\u003cp>BSK is located in an otherwise industrial stretch of Mandela Parkway, and the interior décor is straight-up diner, with an open kitchen and a bustling atmosphere. Owner Tanya Holland can often be seen toiling alongside her employees in the kitchen. The area is safe, and parking isn’t a problem.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Saturday February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was very surprised when I walked into the restaurant. I expected a larger place with the fragrant smell of home cooking. It was early, so the place was not that crowded. I stood at the door for a minute or two before anyone seated me. I was escorted to a counter seat. I would have preferred to been given a choice of a counter or a table, given that the place was just not that crowded. I sat at the counter anyway and was not very comfortable. Then I got really upset when I overheard someone else being seated, and they were asked if they wanted the counter or a table. \n\u003cp>I reviewed the menu quite thoroughly, as I looked around at the cooks, wait staff, and overall décor. The noise level was OK, the décor is nice and very mellow. I waited a long time after reviewing the menu to be asked what I was going to order. In fact, I had to stop someone to tell them I was ready to order. \u003c/p>\n\u003cp>There was a coffee bar that looked great and was staffed by a single person. There were three cooks. Two were men, and the other was a woman. She appeared to be the one in charge, because she was constantly looking around to make sure everything was running smoothly. I thought the prices were high for breakfast. Maybe I should say the prices were high for the amount of food you got. \u003c/p>\n\u003cp>When I think of a Southern restaurant, one of the first things that come to mind is the quantity of food you usually get. So, I was really surprised when I got a handful of potatoes and maybe two eggs. The eggs had spinach, broccoli, and onions in them. I thought, “Oh, no.” I usually have a vegetable scramble, and it has mushrooms, cheese, onions, broccoli, peppers, and the like. I was pleasantly surprised that the food was very good, different, but good. I had already set myself up not to like the food based on the price and the service, so I was impressed when I tasted the eggs — it made up for the bad service and the price. \u003c/p>\n\u003cp>The order did arrive in a timely fashion, and the coffee was fabulous. When I started out that morning, I went the wrong way and then got my bearings straight and had to head in the right direction. I know the neighborhood and was glad to see it revitalizing itself. Parking was easy, I parked right in front. I’m not sure if I would go there again, however, I would recommend it to friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Tuesday February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAlthough it has always been clear that \u003cem>Check, Please! Bay Area\u003c/em> is a tremendous source for discovering wonderful restaurants to try, I hadn’t considered what the visceral experience of venturing out to one of the other guests’ restaurant choices for the purpose of talking about it on the show would do to me. And what a thrill it was. \n\u003cp>For the rest of its existence, the incredible Brown Sugar Kitchen, in their affectionately named neighborhood of “Sweet West Oakland,” will eternally live blissfully in my memory as the place I went to “back in 2010” in preparation for the show. And at this point, I am very excited to meet the guest who brought this restaurant on to the program, and I can certainly understand why they consider it a favorite. Brown Sugar Kitchen is a high-concept restaurant serving what the chef/owner Tanya Holland calls “New Soul Cooking,” and I call fabulous. In fact, I have a really hard time finding anything about which to complain. But I will, however, share an interesting negative anecdote that came to mind as I wiped my mouth with one of their thick paper napkins. When I was young, my mother told me about her one and only experience at McDonald’s. She was shocked to notice a ring of grease around her mouth after consuming a Quarter Pounder, and vowed never to return. Well, the ring of grease around my mouth after every bite of the heavenly food I savored at Brown Sugar Kitchen just served to glisten the outline of my ear-to-ear smile worn throughout this incredible meal. Eat your heart out fast food, this is one greasy meal worth eating, and I understand they use the “healthiest grease possible.” \u003c/p>\n\u003cp>The beautiful smile, which welcomed us through the door, couldn’t have possibly predicted nor foretold the unique and special experience my dining companion Andy and I were about to receive. Offered a choice of two deuces or the counter, we opted for the front row seat to the open kitchen; always an amusing diversion while dining. From the 360-degree rotational stools, we could take in the atmosphere of the odd shaped, intimate diner. Although it is an extremely casual environment, a florist was replacing all of the centerpieces scattered across the counter and tables, and the ones she took away still looked fine themselves. The joint was packed, especially for 11:10am on a random Tuesday (the best time to get out and get things done without waiting very long for anything). The place had a very loud, buzzing vibe, and got busier and louder as the lunch hour crept up on us. We were also in a perfect position to notice the sparkling clean kitchen. Stainless steel has seldom shined so bright, which is a testament to their cleaning crew’s efforts and should not go unmentioned.\u003c/p>\n\u003cp>The service staff at Brown Sugar Kitchen has to get props for being some of the sweetest you’ll find. When we were seated, the hostess offered to take our drink order, but gladly accepted an order to start with a biscuit as well. After I ordered an OJ, she turned to Andy and asked, “And for the gentleman?” which, for some reason, sounded so eloquent to me. The drinks and biscuit showed up almost immediately, and although the room was packed, the service remained fast and attentive throughout. If I have to make any negative comment at all, just to prove my mother doesn’t own the place, it would be that it took a few minutes for Andy to get a coffee refill a time or two. But what they lacked in a flawless attention to every single detail that I would only expect in a five star restaurant anyway, they more than made up for in attitude. And although the server may take a few minutes to summon, she’ll spend all the time you want joking, discussing the menu, or whatever, proving that everyone gets their fair share of her attention. Everything was done cheerfully with a smile, too, including splitting things, so we could share and taste multiple dishes. We learned that our server’s name was Cerise at the very end, otherwise we would have loved to refer to her by name all along.\u003c/p>\n\u003cp>A very interesting thing happened regarding the timing of our visit and their hours of service. I had researched the restaurant through their website before going, and took note of the hours (7:00am – 3:00pm) and mention of “breakfast and lunch.” However, since only a Saturday menu was posted on their web site, I was unsure if there was only one menu for the duration of their service, or if during the week it was broken into two separate menus. That caused me to wonder if there was perhaps a cut-off hour when they shift from one meal to the other. We happened to arrive at 11:10am, and noticed that the menu we were given was exclusively breakfast (although they serve fried chicken for breakfast!), but it was served until 11:30am. I immediately realized that we had the opportunity to have a unique experience for this review. Since I wanted to try as much of the food as possible, we ordered a few things from the breakfast menu, and then planned a secondary order from the lunch menu after 11:30. What a fun place to indulge in two whole meals in one sitting! And in her usual attentive way, Cerise delivered the lunch menus at 11:32, and we were on our way to the second round…\u003c/p>\n\u003cp>Saving the best (and most important) for last, the remainder of the review will be about the food. For my money, that’s why I go out to eat; to experience something I can’t make at home. Not only did everything we ate at Brown Sugar Kitchen satisfy that criteria, but there wasn’t a bite or sip of anything that didn’t completely blow me away. \u003c/p>\n\u003cp>Chronologically, I started with a homemade hot chocolate with homemade marshmallows. I quest for a gourmet cup of cocoa in my travels, and the assurance I was given when inquiring about their version convinced me I couldn’t lose here. This cup was a frothy, sweet, chocolaty dream with two gooey, sticky marshmallows floating on top that satisfied thoroughly. Even the organic, fresh-squeezed orange juice was a treat. It was thick and, I daresay, “creamy.” I have had OJ just about every day of my life for decades, and have never had one like that, nor would I have ever used that word to describe it, but there it is. \u003c/p>\n\u003cp>Next came the flakey, savory cheddar, bacon, and scallion biscuit. I have never had a palm full of grease after eating a biscuit before, but that is in no way a complaint coming from me. In my opinion, there are three reasons to eat out: fat, salt, and sugar, and Brown Sugar Kitchen never disappoints on that score. Their signature cornmeal waffle, proudly displayed on the restaurant tee-shirts, is the lightest, crispiest, most delicate waffle I have ever encountered. How on earth they manage to make it greasy, yet crispy and light as a feather all at the same time is far beyond me, but it simply melts in your mouth. Furthermore, I had never even heard of brown sugar butter or apple cider syrup, and yet those adornments shot this already stellar dish straight to the cosmos. \u003c/p>\n\u003cp>A truly good macaroni and cheese is a lucky and surprisingly rare find. Somehow, by the time it was delivered, I was well confident that theirs would be very highly ranked among my favorites, and I’m pleased to report that my expectations were spot-on in that respect. It was cheesy, creamy, and delicious; and although I wouldn’t call it light, it wasn’t one of those chewy, glutinous messes you so often come across. \u003c/p>\n\u003cp>My first bite into the oyster po’boy sandwich revealed the most delicate and, for lack of a better word, perfect fried oysters, nestled in a web of tangy shredded greens resembling a slaw. It’s all served in the softest bun I’ve ever had, and was very easy to cut in two and split between us. All main dishes come with a choice of side, so for our ribs we opted for the smoked, mashed yams, which proved to be a smoky, buttery, yummy pile of deep orange goodness. The BBQ ribs that accompanied them were super smoky and tender with a sweet, flavorful pineapple glaze. I suppose the best words to describe them are, “Mmm-mmm good.…” \u003c/p>\n\u003cp>And a final well-conceived decision on our part led to a bonus indulgence later in the evening. Having no possible room to consume one of the delicious looking desserts enticing us at the front counter, we ordered a slice of their homemade pecan pie to go. Topped with a scoop of vanilla ice cream, the pie tied our whole dinner together with what we had experienced earlier in the day, and it was so fun to reminisce. The pie crust was crunchy and delicate at the same time, and I have no idea how they do it. It was simply one of the best pies I’ve ever had. In fact, I can say with confidence that most everything I ate at Brown Sugar Kitchen was the best version of that dish I’ve had.\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 have often been accused of being a walking commercial for everything about which I speak. My policy for sharing is simple, and was established early in life when my father convinced me, “If you don’t have anything nice to say, don’t say anything at all.” This experience of being a guest on \u003cem>Check, Please! Bay Area\u003c/em> is a true test for me, because I have to give an honest report of all three restaurants, and if necessary will deliver some negative impressions and opinions of these places which are all new to me. Thank goodness I lucked out with Brown Sugar Kitchen for the first review. This is the kind of place I’d love to take everyone I like, and see the look of satisfaction and bliss on their faces as they savor the unique flavors of Tanya Holland’s “New Soul Cooking.” MMM-MMM GOOD!!!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/2860/brown-sugar-kitchen-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_3962"
],
"label": "checkplease_9339"
},
"checkplease_2040": {
"type": "posts",
"id": "checkplease_2040",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "2040",
"score": null,
"sort": [
1243038538000
]
},
"guestAuthors": [],
"slug": "joes-of-westlake-reviews",
"title": "Joe's of Westlake: Reviews",
"publishDate": 1243038538,
"format": "aside",
"headTitle": "Joe’s of Westlake: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Joe’s of Westlake: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2068\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.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 decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/joesofwestlake15.jpg\" alt=\"Boiled Beef\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/joesofwestlake18.jpg\" alt=\"Spaghetti al Pesto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/joesofwestlake17.jpg\" alt=\"Chicken Picatta with Ravioli\" hspace=\"3\">\u003cbr>\nBoiled Beef, Spaghetti al Pesto, Chicken Piccata with Ravioli\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/george-habit.jpg\" alt=\"George Habit\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Joe’s of Westlake\u003cbr>\n\u003cstrong>Reviewed Joe’s of Westlake:\u003c/strong> Sunday, December 7, 2008\u003cbr>\n\u003cbr>There is a wonderful old-time atmosphere to Joe’s of Westlake. Joe’s was built in 1956 and has been satisfying customers and packing ‘em in ever since. The cocktail lounge, in true 50s fashion, occupies a separate room. The pianist Darrel “Hutch” Hutchinson and drummer Eddie Valencia have been entertaining patrons Wednesday through Sunday for more than 22 years. This is the only lounge in the Bay Area with performers five nights a week. They have a repertoire of over 1000 songs. Joe’s of Westlake is open seven days a week, starting at 11am.\u003c/p>\n\u003cp>The emphasis is on freshly prepared foods with no preservatives. No packaged meats are used. The restaurant cuts its own steak and breaks down veal from sirloins. Salad dressings are house-made. Popular lunch dishes are filet of sole and chicken scaloppini with choice of mixed vegetables, spaghetti or ravioli.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The roast beef and pot roast sandwiches are popular. The burgers are made from nine ounces of ground chuck with onions pressed into the patty and cooked on the charcoal broiler. Steak a la Bruno is a signature dish. The 10-ounce steak is marinated with garlic, olive oil, and a secret blend of spices, and then broiled. The 11-ounce New York-cut Minute Steak is also very popular. The traditional Joe’s specials are: veal scaloppine with mushrooms, roast prime rib, roast lamb, calf’s liver, and steak with onions, bacon, or mushrooms.\u003c/p>\n\u003cp>There’s always roast chicken or broiled, and boneless skinless marinated breast of chicken. Wines, predominantly from California are available. Desserts are available. A house special is house-made fried cream in blue flambé, which is fried, soaked in brandy and brought to the table flambéed. The recipe is a secret.\u003c/p>\n\u003cp>Every morning before the place opens at 11PM, a line forms. Three generations of Peninsulans have enjoyed the fact that Joe’s of Westlake relies on true value, not trends.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/duncan-cook.jpg\" alt=\"Duncan Cook\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Duncan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Handyman and Wedding Officiator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mediterranee\u003cbr>\n\u003cstrong>Reviewed Joe’s of Westlake:\u003c/strong> Monday, December 8, 2008\u003cbr>\n\u003cbr>My three favorite epicurean buddies and I strolled in, ready to enjoy the fare. The menu was pretty direct, but we needed some information on what “Joe’s special chicken” was like. Our server seemed a bit perplexed and had no idea of how to advise us, so we ordered blindly. Hungry as a bunch of hoboes, we dove into the bread and butter while we pondered our choices. We all decided on entrees and awaited the meal. Water service was lacking, and we had to ask for it twice. If I went back, I would ask for a pitcher for the table.\u003c/p>\n\u003cp>I did not want to eat a five-dollar salad, so we asked for small side salads, which were sad and spare, and which ended up being five bucks. I ordered the Monday Special, which was Swiss Italian steak with steamed veggies. I was hoping it included mashed potatoes, but left it to chance. When my food arrived, there was a lovely mound of savory spuds right on the side of my plate.\u003c/p>\n\u003cp>The steak was tender, juicy, and everything I had hoped for. The potatoes were rich, delicious and had a satisfying consistency. The “steamed veggies,” however, were obviously from a frozen bag. My dinner guests noticed the signature crinkle cut of the carrots as standard frozen fare.\u003c/p>\n\u003cp>Overall, it was a bit disappointing, considering the price. The servers could be more concerned about guest experience, but in no way were they rude or dismissive. This seems like a place that might be riding on its position as a community mainstay, but could do better by seeking excellence. There seemed to be a lot of locals and regulars, several birthday parties actually. The dining area was large and accommodating. Padded tables and very, very soft napkins.\u003c/p>\n\u003cp>It is a bit out of my way, but I would go back. The menu and website tantalizes me with the basic spaghetti with Joe’s signature meat sauce. I would love to try that. There is some good shopping nearby, so if one were to be in Daly City doing some gift purchases, this is a great place to meet and eat. However, if you are looking for well-crafted food with enthusiastic service, seek elsewhere. A few suggestions my pals and I would make are fresh ground pepper and cheese service, fresh herbs, and maybe look into getting excited about the side dishes. The best thing on our table was a chicken dish with lemon, capers, and ravioli. Last word: go with someone who loves this place so they can tell you what gets cooked with love, not duty.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/patricia-muniosguren.jpg\" alt=\"Patricia Muniosguren\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patricia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Montessori Pre-School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roy’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Joe’s of Westlake:\u003c/strong> Friday, November 28, 2008\u003cbr>\n\u003cbr>We decided to go to Joe’s of Westlake to celebrate a friend’s birthday. The restaurant itself has this kitschy, other era vibe. I felt like I stepped onto a set of \u003cem>That 70’s Show\u003c/em>. At the front of the restaurant they had a bar room cordoned off to the left. The room is immense with a great, old-fashioned fireplace to one side. I wished we had stopped in for a drink first just to get a feel of the ambience.\u003c/p>\n\u003cp>It didn’t take us long to get a table, and I realized that majority of the clientele were older couples and families. I thought it took us awhile to put in our order.\u003c/p>\n\u003cp>Sadly, everything about the restaurant was brown — the carpet was brown, the tables were brown, the chairs were brown, the walls were brown, and the food was brown. I personally had a hard time choosing something on the menu, as everything was meat, meat, and more meat. The few vegetable options that I found were the salad selection and mixed vegetable side dish. I was looking for something heartier, so I opted for the Spaghetti al Pesto.\u003c/p>\n\u003cp>My friends ordered tea and were given a pot of tepid water to steep their tea bags in. The second pot was much hotter, but the first was such a disappointment. The bread on the table was substantial but cold, always a drawback in my book.\u003c/p>\n\u003cp>The plates were huge when they arrived. In general, everyone who ordered a meat dish was pretty satisfied. I couldn’t believe I was paying $13.25 for a plate of spaghetti with pesto sauce! It was tasty, but certainly over priced. Overall, we were pretty underwhelmed by the dishes. It felt like something we could easily cooked at home. The hamburger steak was dry, but the chicken parmigiana was well received. It came with fries, which were fat and tasty. They must have been cooked in beef tallow because they had that greasy McDonald’s flavor to them.\u003c/p>\n\u003cp>Because the portions were so sizeable, we did not have a lot of space (or enthusiasm) for dessert. We ordered the most unusual dessert on the menu — Fried Cream in Blue Flame. It was two slabs of fried cream in a small flaming small dish and floating in rum. Usually when a restaurant serves a flaming dish, the waiters make a big deal. We weren’t warned that the dish would be flaming or when to blow out the flame. We must have blown it out too early because it tasted distinctly of alcohol and didn’t go down the palate smoothly.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, I would say Joe’s of Westlake is a kitschy, neighborhood meat place and is perfect if you like that sort of thing. The food is safe, familiar and hearty. A very average Joe’s.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\u003cbr />\r\n11 Glenwood Avenue (at Northgate Avenue)\u003cbr />\r\nDaly City, CA 94015\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 650-755-7400\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.joesofwestlake.com\">joesofwestlake.com\u003c/a>\u003cbr />\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr />\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008\u003cbr />",
"status": "publish",
"parent": 0,
"modified": 1725664789,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 1391
},
"headData": {
"title": "Joe's of Westlake: Reviews | KQED",
"description": "Location:\r\n11 Glenwood Avenue (at Northgate Avenue)\r\nDaly City, CA 94015\r\nPhone: 650-755-7400\r\nWebsite: joesofwestlake.com\r\nType of Cuisine: Italian\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Joe's of Westlake: Reviews",
"datePublished": "2009-05-22T17:28:58-07:00",
"dateModified": "2024-09-06T16:19:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/2040/joes-of-westlake-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp409iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Joe’s of Westlake: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2068\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.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 decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/joesofwestlake15.jpg\" alt=\"Boiled Beef\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/joesofwestlake18.jpg\" alt=\"Spaghetti al Pesto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/joesofwestlake17.jpg\" alt=\"Chicken Picatta with Ravioli\" hspace=\"3\">\u003cbr>\nBoiled Beef, Spaghetti al Pesto, Chicken Piccata with Ravioli\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/george-habit.jpg\" alt=\"George Habit\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Joe’s of Westlake\u003cbr>\n\u003cstrong>Reviewed Joe’s of Westlake:\u003c/strong> Sunday, December 7, 2008\u003cbr>\n\u003cbr>There is a wonderful old-time atmosphere to Joe’s of Westlake. Joe’s was built in 1956 and has been satisfying customers and packing ‘em in ever since. The cocktail lounge, in true 50s fashion, occupies a separate room. The pianist Darrel “Hutch” Hutchinson and drummer Eddie Valencia have been entertaining patrons Wednesday through Sunday for more than 22 years. This is the only lounge in the Bay Area with performers five nights a week. They have a repertoire of over 1000 songs. Joe’s of Westlake is open seven days a week, starting at 11am.\u003c/p>\n\u003cp>The emphasis is on freshly prepared foods with no preservatives. No packaged meats are used. The restaurant cuts its own steak and breaks down veal from sirloins. Salad dressings are house-made. Popular lunch dishes are filet of sole and chicken scaloppini with choice of mixed vegetables, spaghetti or ravioli.\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 roast beef and pot roast sandwiches are popular. The burgers are made from nine ounces of ground chuck with onions pressed into the patty and cooked on the charcoal broiler. Steak a la Bruno is a signature dish. The 10-ounce steak is marinated with garlic, olive oil, and a secret blend of spices, and then broiled. The 11-ounce New York-cut Minute Steak is also very popular. The traditional Joe’s specials are: veal scaloppine with mushrooms, roast prime rib, roast lamb, calf’s liver, and steak with onions, bacon, or mushrooms.\u003c/p>\n\u003cp>There’s always roast chicken or broiled, and boneless skinless marinated breast of chicken. Wines, predominantly from California are available. Desserts are available. A house special is house-made fried cream in blue flambé, which is fried, soaked in brandy and brought to the table flambéed. The recipe is a secret.\u003c/p>\n\u003cp>Every morning before the place opens at 11PM, a line forms. Three generations of Peninsulans have enjoyed the fact that Joe’s of Westlake relies on true value, not trends.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/duncan-cook.jpg\" alt=\"Duncan Cook\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Duncan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Handyman and Wedding Officiator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mediterranee\u003cbr>\n\u003cstrong>Reviewed Joe’s of Westlake:\u003c/strong> Monday, December 8, 2008\u003cbr>\n\u003cbr>My three favorite epicurean buddies and I strolled in, ready to enjoy the fare. The menu was pretty direct, but we needed some information on what “Joe’s special chicken” was like. Our server seemed a bit perplexed and had no idea of how to advise us, so we ordered blindly. Hungry as a bunch of hoboes, we dove into the bread and butter while we pondered our choices. We all decided on entrees and awaited the meal. Water service was lacking, and we had to ask for it twice. If I went back, I would ask for a pitcher for the table.\u003c/p>\n\u003cp>I did not want to eat a five-dollar salad, so we asked for small side salads, which were sad and spare, and which ended up being five bucks. I ordered the Monday Special, which was Swiss Italian steak with steamed veggies. I was hoping it included mashed potatoes, but left it to chance. When my food arrived, there was a lovely mound of savory spuds right on the side of my plate.\u003c/p>\n\u003cp>The steak was tender, juicy, and everything I had hoped for. The potatoes were rich, delicious and had a satisfying consistency. The “steamed veggies,” however, were obviously from a frozen bag. My dinner guests noticed the signature crinkle cut of the carrots as standard frozen fare.\u003c/p>\n\u003cp>Overall, it was a bit disappointing, considering the price. The servers could be more concerned about guest experience, but in no way were they rude or dismissive. This seems like a place that might be riding on its position as a community mainstay, but could do better by seeking excellence. There seemed to be a lot of locals and regulars, several birthday parties actually. The dining area was large and accommodating. Padded tables and very, very soft napkins.\u003c/p>\n\u003cp>It is a bit out of my way, but I would go back. The menu and website tantalizes me with the basic spaghetti with Joe’s signature meat sauce. I would love to try that. There is some good shopping nearby, so if one were to be in Daly City doing some gift purchases, this is a great place to meet and eat. However, if you are looking for well-crafted food with enthusiastic service, seek elsewhere. A few suggestions my pals and I would make are fresh ground pepper and cheese service, fresh herbs, and maybe look into getting excited about the side dishes. The best thing on our table was a chicken dish with lemon, capers, and ravioli. Last word: go with someone who loves this place so they can tell you what gets cooked with love, not duty.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/patricia-muniosguren.jpg\" alt=\"Patricia Muniosguren\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patricia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Montessori Pre-School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roy’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Joe’s of Westlake:\u003c/strong> Friday, November 28, 2008\u003cbr>\n\u003cbr>We decided to go to Joe’s of Westlake to celebrate a friend’s birthday. The restaurant itself has this kitschy, other era vibe. I felt like I stepped onto a set of \u003cem>That 70’s Show\u003c/em>. At the front of the restaurant they had a bar room cordoned off to the left. The room is immense with a great, old-fashioned fireplace to one side. I wished we had stopped in for a drink first just to get a feel of the ambience.\u003c/p>\n\u003cp>It didn’t take us long to get a table, and I realized that majority of the clientele were older couples and families. I thought it took us awhile to put in our order.\u003c/p>\n\u003cp>Sadly, everything about the restaurant was brown — the carpet was brown, the tables were brown, the chairs were brown, the walls were brown, and the food was brown. I personally had a hard time choosing something on the menu, as everything was meat, meat, and more meat. The few vegetable options that I found were the salad selection and mixed vegetable side dish. I was looking for something heartier, so I opted for the Spaghetti al Pesto.\u003c/p>\n\u003cp>My friends ordered tea and were given a pot of tepid water to steep their tea bags in. The second pot was much hotter, but the first was such a disappointment. The bread on the table was substantial but cold, always a drawback in my book.\u003c/p>\n\u003cp>The plates were huge when they arrived. In general, everyone who ordered a meat dish was pretty satisfied. I couldn’t believe I was paying $13.25 for a plate of spaghetti with pesto sauce! It was tasty, but certainly over priced. Overall, we were pretty underwhelmed by the dishes. It felt like something we could easily cooked at home. The hamburger steak was dry, but the chicken parmigiana was well received. It came with fries, which were fat and tasty. They must have been cooked in beef tallow because they had that greasy McDonald’s flavor to them.\u003c/p>\n\u003cp>Because the portions were so sizeable, we did not have a lot of space (or enthusiasm) for dessert. We ordered the most unusual dessert on the menu — Fried Cream in Blue Flame. It was two slabs of fried cream in a small flaming small dish and floating in rum. Usually when a restaurant serves a flaming dish, the waiters make a big deal. We weren’t warned that the dish would be flaming or when to blow out the flame. We must have blown it out too early because it tasted distinctly of alcohol and didn’t go down the palate smoothly.\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, I would say Joe’s of Westlake is a kitschy, neighborhood meat place and is perfect if you like that sort of thing. The food is safe, familiar and hearty. A very average Joe’s.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/2040/joes-of-westlake-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_3881"
],
"label": "checkplease_9339"
},
"checkplease_2045": {
"type": "posts",
"id": "checkplease_2045",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "2045",
"score": null,
"sort": [
1243038500000
]
},
"guestAuthors": [],
"slug": "la-mediterranee-reviews",
"title": "La Mediterranee: Reviews",
"publishDate": 1243038500,
"format": "aside",
"headTitle": "La Mediterranee: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>La Mediterranee: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2074\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.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/40/2009/05/lamediterranee10.jpg\" alt=\"Fillo Combination\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee14.jpg\" alt=\"Salad Mediterranee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee22.jpg\" alt=\"Chicken Pomegranate\" hspace=\"3\">\u003cbr>\nFillo Combination, Salad Mediterranee, Chicken Pomegranate\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/duncan-cook.jpg\" alt=\"Duncan Cook\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Duncan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Handyman and Wedding Officiator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mediterranee\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Thursday, December 6, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere is great pay parking down College Ave diagonal from the 7-11. On a busy day it might be full, but I can always park nearby. Even if I end up a few blocks away the walk is part of the charm. With shops for toys, pets, books, toys, candy, fashion, and gifts, the whole area lends a full neighborhood experience to enjoy with a friend or two.\n\u003cp>There is a charming hostess to greet us. We get a choice of indoor or outdoor seating, I choose indoor, but the chilly weather is warmed by heaters for the diners outside. I have gotten the same thing here for years: the three fillo combo. It is three little, flaky, savory fillo cakes with a side of lemon chicken soup. I choose the Chicken Cilia (cinnamon chicken with garbonzo beans), Spinach and Feta, and the Cheese Karni (an enchanting blend of cheeses that I still cannot pinpoint). The modest garnish on the side makes for my flavor mixing celebration. I get a slice of orange, pineapple, banana, and Muenster cheese next to a small mound of hummus. I love slicing of a bit of the fruit to eat with a bite of fillo. The combinations highlight and activate different elements of each cake. With the dinner combo, there are four fillo offered, so I get the tasty ground beef and pine nut cake, further increasing the possibilities of tasty exploration.\u003c/p>\n\u003cp>My mood and joy for the delicious food is complemented by pairing the meal with a glass or three of retsina, a white wine aged in pine barrels. It is not for everyone and the aroma is rather strong, but I find it refreshing and yummy. Going with friends is fun, because we can share an order of the pomegranate chicken. Plump, delectable drumsticks of slow cooked chicken in a slightly tangy sauce where the meat literally falls off the bone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The mood is light but energetic. Usually rhythmic instrumental music is playing that makes me wonder why nobody is dancing (I sometimes do on my way to the restroom). The decor is distinct but simple; a mood is set without being overpowering or too gaudy.\u003c/p>\n\u003cp>Go here for a work meeting, with out of town visitors, for a sexy date, or just to treat yourself to lunch and enjoy your current novel or comic book. This is the perfect joint to hit up during the holiday shopping season. You can cross off at least a handful of gifts while nourishing that gnawing, hustle-harried belly.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/george-habit.jpg\" alt=\"George Habit\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Joe’s of Westlake\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Monday, December 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAuthentic Mediterranean restaurant, featuring traditional Mid-Eastern atmosphere and serving realistic Lebanese cuisine. More than adequate portions. Professional staff greets patrons with a smile. We arrived at 1pm for lunch and were seated immediately. The courses were leisurely paced. For dessert we were served delicious seedless sweetened dates covered with rich, thick cream. A fine dessert. We enjoyed the total midday dining experience. The prices are right and the food is filling.\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/patricia-muniosguren.jpg\" alt=\"Patricia Muniosguren\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patricia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Montessori Pre-School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roy’s Restaurant\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Sunday, November 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe thought parking was going to be difficult at the restaurant considering it’s in a fairly busy area of Berkeley. It turns out there is a small parking lot in the back of the restaurant, and you don’t have to pay on Sundays. A plus!\n\u003cp>There is covered, outside seating in front of the restaurant. It was a nice day and we considered sitting out there so we could people watch, but decided to eat inside because there was much more to take in visually. The ceiling of the restaurant was covered in cloth panels that softened the look of the industrial ceiling. There was a skylight — always a plus! The lighting was bright and the place felt airy. Considering it was a Sunday at 2:30pm, the place was pretty full, but the acoustics were great, as we never thought it was too loud. We didn’t have to wait too long to get our table either.\u003c/p>\n\u003cp>The place has a fun, eclectic feel. Each table had a little tray with a classic Coke ad displayed on the side, and they each also had a small vase filled with a different wild flower. It gave each table a unique look. There was a small bar in the back of the restaurant surrounded by fake grapes. Totally kitschy-cute. You could see all the way to the back of the kitchen, and it was reassuring to know that they’re willing to expose their cooking area so openly.\u003c/p>\n\u003cp>I was sorry that one of my guy friends was not able to come with us. I think he would have appreciated the quality of waitresses that were there. Each one was friendly and accommodating and had that certain Berkeley flair that added to the ambiance of the restaurant. And they were all cute.\u003c/p>\n\u003cp>I’m not a big fan of hummus, but my boyfriend will order it any chance he gets. It was wonderful! Definitely one of the best I’ve ever tasted — comparable to all the homemade hummus I’ve had in the past. Plus they added vegetable slices like beets, carrots, and red lettuce that could be used to scoop up the hummus in lieu of pita bread. Another added bonus was the pita bread came warm and was a combination of regular and whole wheat.\u003c/p>\n\u003cp>For my main dish I ordered Grecian Spinach and Feta Fillo Dough Specialty with the lentil soup as my side dish. I’ve never seen anything like that in another other menu serving the same fare. Anton ordered the Levantine Meat Tart with chicken lemon soup (!) as his side dish. We were both impressed by the plating — it turned out that for $10.25, we got a whole dish. Not only did it come with four fillo rolls, it came with the soup, a side of hummus, three slices of varied fruit (pineapple, orange, and banana) and a small triangle of Gouda cheese. We figured the fruit and cheese served as dessert.\u003c/p>\n\u003cp>Our waitress came by to notify Anton that she had given him the wrong plate. Instead of the Levantine Meat Tart, he had been given the fillo combination, which included my Grecian Spinach and Feta, Cheese Karni, Levantine Meat Tart and Chicken Cilicia. He was so happy with the mistake he kept the plate. We both agreed that the spinach and feta rolls deserved a “happy food dance,” which is our parlance for “awesome food.” I tried some of the Chicken Cilicia, which we thought was the most shocking thing on the plate because it was actually sweet and almost dessert like. But oh so tasty!\u003c/p>\n\u003cp>The lentil soup was good, but nothing too exciting. I thought it lacked depth. The chicken lemon soup was just so unusual we both had to try it. It was tasty and surprising. A very clever combination!\u003c/p>\n\u003cp>I enjoyed my beer. I had specifically requested an exotic beer, and the waitress recommended the Almaza beer from Lebanon. She said that it flew off their shelves, and they had to keep lots of extra stock to meet the demand. It was a light, not so hoppy beer, with a clear, bright yellow color. Considering the warmer weather, I thought it was a great complement to the meal.\u003c/p>\n\u003cp>We were so full from the meal that we had to forgo our dessert. I didn’t even manage to finish two of my rolls and packed them up in a to-go box with the rest of the hummus.\u003c/p>\n\u003cp>We had to ask the waitress for directions to another place on the Berkeley campus, and she was really helpful and even provided us with a map of the campus. Apparently, they do a lot of deliveries.\u003c/p>\n\u003cp>I went to the bathroom on the way out. It was nicely tiled and decorated. I was a little disappointed to note that there was paper on the floor, and it looked the trashcan needed to be emptied.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A definite go-to restaurant! There were other items on the menu I didn’t have a chance to try and would love to go back. I’d be curious to try out their other locations in San Francisco to see if they have the same casual, eclectic, laid back vibe that the one in Berkeley has.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Duncan:\u003c/strong> \"Go here for a work meeting, with out of town visitors, for a sexy date.\"\u003cbr />\u003cstrong>George:\u003c/strong> \"Authentic Mediterranean restaurant, featuring traditional Mid-Eastern atmosphere & serving realistic Lebanese cuisine.\"\u003cbr />\u003cstrong>Patricia:\u003c/strong> \"A definite go-to restaurant!\"\u003cbr />",
"status": "publish",
"parent": 0,
"modified": 1725664792,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 21,
"wordCount": 1503
},
"headData": {
"title": "La Mediterranee: Reviews | KQED",
"description": "Duncan: "Go here for a work meeting, with out of town visitors, for a sexy date."George: "Authentic Mediterranean restaurant, featuring traditional Mid-Eastern atmosphere & serving realistic Lebanese cuisine."Patricia: "A definite go-to restaurant!"",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "La Mediterranee: Reviews",
"datePublished": "2009-05-22T17:28:20-07:00",
"dateModified": "2024-09-06T16:19:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/2045/la-mediterranee-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp409iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Mediterranee: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2074\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.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/40/2009/05/lamediterranee10.jpg\" alt=\"Fillo Combination\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee14.jpg\" alt=\"Salad Mediterranee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee22.jpg\" alt=\"Chicken Pomegranate\" hspace=\"3\">\u003cbr>\nFillo Combination, Salad Mediterranee, Chicken Pomegranate\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/duncan-cook.jpg\" alt=\"Duncan Cook\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Duncan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Handyman and Wedding Officiator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mediterranee\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Thursday, December 6, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere is great pay parking down College Ave diagonal from the 7-11. On a busy day it might be full, but I can always park nearby. Even if I end up a few blocks away the walk is part of the charm. With shops for toys, pets, books, toys, candy, fashion, and gifts, the whole area lends a full neighborhood experience to enjoy with a friend or two.\n\u003cp>There is a charming hostess to greet us. We get a choice of indoor or outdoor seating, I choose indoor, but the chilly weather is warmed by heaters for the diners outside. I have gotten the same thing here for years: the three fillo combo. It is three little, flaky, savory fillo cakes with a side of lemon chicken soup. I choose the Chicken Cilia (cinnamon chicken with garbonzo beans), Spinach and Feta, and the Cheese Karni (an enchanting blend of cheeses that I still cannot pinpoint). The modest garnish on the side makes for my flavor mixing celebration. I get a slice of orange, pineapple, banana, and Muenster cheese next to a small mound of hummus. I love slicing of a bit of the fruit to eat with a bite of fillo. The combinations highlight and activate different elements of each cake. With the dinner combo, there are four fillo offered, so I get the tasty ground beef and pine nut cake, further increasing the possibilities of tasty exploration.\u003c/p>\n\u003cp>My mood and joy for the delicious food is complemented by pairing the meal with a glass or three of retsina, a white wine aged in pine barrels. It is not for everyone and the aroma is rather strong, but I find it refreshing and yummy. Going with friends is fun, because we can share an order of the pomegranate chicken. Plump, delectable drumsticks of slow cooked chicken in a slightly tangy sauce where the meat literally falls off the bone.\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 mood is light but energetic. Usually rhythmic instrumental music is playing that makes me wonder why nobody is dancing (I sometimes do on my way to the restroom). The decor is distinct but simple; a mood is set without being overpowering or too gaudy.\u003c/p>\n\u003cp>Go here for a work meeting, with out of town visitors, for a sexy date, or just to treat yourself to lunch and enjoy your current novel or comic book. This is the perfect joint to hit up during the holiday shopping season. You can cross off at least a handful of gifts while nourishing that gnawing, hustle-harried belly.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/george-habit.jpg\" alt=\"George Habit\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Joe’s of Westlake\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Monday, December 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAuthentic Mediterranean restaurant, featuring traditional Mid-Eastern atmosphere and serving realistic Lebanese cuisine. More than adequate portions. Professional staff greets patrons with a smile. We arrived at 1pm for lunch and were seated immediately. The courses were leisurely paced. For dessert we were served delicious seedless sweetened dates covered with rich, thick cream. A fine dessert. We enjoyed the total midday dining experience. The prices are right and the food is filling.\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/patricia-muniosguren.jpg\" alt=\"Patricia Muniosguren\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patricia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Montessori Pre-School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roy’s Restaurant\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Sunday, November 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe thought parking was going to be difficult at the restaurant considering it’s in a fairly busy area of Berkeley. It turns out there is a small parking lot in the back of the restaurant, and you don’t have to pay on Sundays. A plus!\n\u003cp>There is covered, outside seating in front of the restaurant. It was a nice day and we considered sitting out there so we could people watch, but decided to eat inside because there was much more to take in visually. The ceiling of the restaurant was covered in cloth panels that softened the look of the industrial ceiling. There was a skylight — always a plus! The lighting was bright and the place felt airy. Considering it was a Sunday at 2:30pm, the place was pretty full, but the acoustics were great, as we never thought it was too loud. We didn’t have to wait too long to get our table either.\u003c/p>\n\u003cp>The place has a fun, eclectic feel. Each table had a little tray with a classic Coke ad displayed on the side, and they each also had a small vase filled with a different wild flower. It gave each table a unique look. There was a small bar in the back of the restaurant surrounded by fake grapes. Totally kitschy-cute. You could see all the way to the back of the kitchen, and it was reassuring to know that they’re willing to expose their cooking area so openly.\u003c/p>\n\u003cp>I was sorry that one of my guy friends was not able to come with us. I think he would have appreciated the quality of waitresses that were there. Each one was friendly and accommodating and had that certain Berkeley flair that added to the ambiance of the restaurant. And they were all cute.\u003c/p>\n\u003cp>I’m not a big fan of hummus, but my boyfriend will order it any chance he gets. It was wonderful! Definitely one of the best I’ve ever tasted — comparable to all the homemade hummus I’ve had in the past. Plus they added vegetable slices like beets, carrots, and red lettuce that could be used to scoop up the hummus in lieu of pita bread. Another added bonus was the pita bread came warm and was a combination of regular and whole wheat.\u003c/p>\n\u003cp>For my main dish I ordered Grecian Spinach and Feta Fillo Dough Specialty with the lentil soup as my side dish. I’ve never seen anything like that in another other menu serving the same fare. Anton ordered the Levantine Meat Tart with chicken lemon soup (!) as his side dish. We were both impressed by the plating — it turned out that for $10.25, we got a whole dish. Not only did it come with four fillo rolls, it came with the soup, a side of hummus, three slices of varied fruit (pineapple, orange, and banana) and a small triangle of Gouda cheese. We figured the fruit and cheese served as dessert.\u003c/p>\n\u003cp>Our waitress came by to notify Anton that she had given him the wrong plate. Instead of the Levantine Meat Tart, he had been given the fillo combination, which included my Grecian Spinach and Feta, Cheese Karni, Levantine Meat Tart and Chicken Cilicia. He was so happy with the mistake he kept the plate. We both agreed that the spinach and feta rolls deserved a “happy food dance,” which is our parlance for “awesome food.” I tried some of the Chicken Cilicia, which we thought was the most shocking thing on the plate because it was actually sweet and almost dessert like. But oh so tasty!\u003c/p>\n\u003cp>The lentil soup was good, but nothing too exciting. I thought it lacked depth. The chicken lemon soup was just so unusual we both had to try it. It was tasty and surprising. A very clever combination!\u003c/p>\n\u003cp>I enjoyed my beer. I had specifically requested an exotic beer, and the waitress recommended the Almaza beer from Lebanon. She said that it flew off their shelves, and they had to keep lots of extra stock to meet the demand. It was a light, not so hoppy beer, with a clear, bright yellow color. Considering the warmer weather, I thought it was a great complement to the meal.\u003c/p>\n\u003cp>We were so full from the meal that we had to forgo our dessert. I didn’t even manage to finish two of my rolls and packed them up in a to-go box with the rest of the hummus.\u003c/p>\n\u003cp>We had to ask the waitress for directions to another place on the Berkeley campus, and she was really helpful and even provided us with a map of the campus. Apparently, they do a lot of deliveries.\u003c/p>\n\u003cp>I went to the bathroom on the way out. It was nicely tiled and decorated. I was a little disappointed to note that there was paper on the floor, and it looked the trashcan needed to be emptied.\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>A definite go-to restaurant! There were other items on the menu I didn’t have a chance to try and would love to go back. I’d be curious to try out their other locations in San Francisco to see if they have the same casual, eclectic, laid back vibe that the one in Berkeley has.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/2045/la-mediterranee-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_3861"
],
"label": "checkplease_9339"
},
"checkplease_2048": {
"type": "posts",
"id": "checkplease_2048",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "2048",
"score": null,
"sort": [
1243038466000
]
},
"guestAuthors": [],
"slug": "roys-restaurant-reviews",
"title": "Roy's Restaurant: Reviews",
"publishDate": 1243038466,
"format": "aside",
"headTitle": "Roy’s Restaurant: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Roy’s Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2082\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2065\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.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/40/2009/05/roys19.jpg\" alt=\"Roys Canoe for Two Appetizer\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys24.jpg\" alt=\"Roys Classic Trio-Salmon, Ahi, Misoyaki Butterfish\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys25.jpg\" alt=\"Roys Melting Hot Chocolate Souffle\" hspace=\"3\">\u003cbr>\nRoy’s Canoe for Two Appetizer, Roy’s Classic Trio (Salmon, Ahi, Misoyaki Butterfish), Roy’s Melting Hot Chocolate Souffle\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/patricia-muniosguren.jpg\" alt=\"Patricia Muniosguren\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patricia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Montessori Pre-School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roy’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Roy’s Restaurant:\u003c/strong> Sunday, December 7, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nGoing to Roy’s is always a pleasure. The ambience is elegant and tasteful, reminiscent of the serenity of Hawaii without any of the touristy kitsch. One major focal point of the restaurant is a large wall with a wooden, rolling ladder reminiscent of old world libraries. Instead of housing books, it houses their superb collection of wines in a carefully moderated refrigeration unit.\n\u003cp>Seafood is their forte. Each dish is a married blend of Asian flavors with Island staples. Roy’s excels in creating inventive sauces that complement their dishes. The potstickers and ahi were heavenly — the true joy of eating them was making sure that each piece was slathered in sauce. In a lesser restaurant, we would have asked for bread so as not to waste a drop.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If I could choose a last meal, it would have to be Roy’s Misoyaki Butterfish. It never fails to disappoint. Each bite of flaky cod melts in your mouth like a little orgasm of flavor. It comes on a bed of white rice that soaks up the sauce perfectly. The meat dishes were soft and shredded easily. They took the work out of the ribs — no bones!\u003c/p>\n\u003cp>Every restaurant boasts of their soufflé, but the Melting Hot Chocolate Soufflé is a step above the rest. When the dessert spoon penetrates the souffle, a cascade of molten chocolate oozes onto the plate. It is served with a scoop of vanilla bean ice cream, which tempers the thickness of the chocolate.\u003c/p>\n\u003cp>I would recommend making reservations and getting there with ample time to find parking, especially during the day.\u003c/p>\n\u003cp>The restaurant is expensive, no qualms about that. Eating there could be reserved for birthdays, anniversaries, and other special occasions. But I promise it does not suffer from the Law of Diminishing Returns — the food is always excellent and never disappoints no matter how often you go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/duncan-cook.jpg\" alt=\"Duncan Cook\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Duncan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Handyman and Wedding Officiator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mediterranee\u003cbr>\n\u003cstrong>Reviewed Roy’s Restaurant:\u003c/strong> Saturday, November 29, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I think Hawaiian food, I think pineapples and Spam. When I think fusion, I think experimental and crappy. This place removed my preconceptions.\n\u003cp>First of all, I had a reservation, but was running late because I got off at the wrong BART station, and they were very patient and kind. We arrived, and the place was nice and soothing, pretty elegant but not menacing. When I sat and looked at the menu, I decided that $200 would be probable spending for the evening and resigned myself to it. Between two people, we had a big appetizer sampler, two entrees, four drinks and a dessert. The bill was a pleasant and well-spent $144. I wish I had ordered more.\u003c/p>\n\u003cp>On to the food. Everything was quite creative but not overworked. A chief feature that my friend and I relished were the sauces. Many of our choices had some type of complementary sauce artfully drizzled around the edge of the item. I loved how we had the option to taste the pristine food, and then slather it in the sauces, which really set off a festival on our palates. Top among them were the citrus sauce on and around my roasted chicken, it was simple, direct, and vibrant. Another treat for me were the fried lobster pot stickers with a decadent coconut butter sauce.\u003c/p>\n\u003cp>The service was engaged, but not intrusive. Everyone that we asked for opinions had great tips. There seemed to be genuine commitment and teamwork. I loved the fact that there was a stealthy army of servers, some pouring water, others delivering food, but all forming an orchestra of flawless attendance.\u003c/p>\n\u003cp>The only gripe I have is that the bed of rice and veggies that my delicious chicken was on seemed tired and worn out, almost like leftovers. But aside from that, the dishes were lovingly crafted and demanded to be eaten very slowly, savored and recorded in memory to daydream about later. One great surprise along these lines for us was the ahi tuna poke. I like to eat raw fish in sushi, but honestly sometimes I will hurry through it before I get grossed out. Our appetizer sampler canoe included a small dish of this beautiful treat. At first, I was gonna let my friend eat it all, but decided to try it, so I could have something to say. When I put it in my mouth, the world ceased to exist. My usual perfunctory mastication and quick swallow for raw fish became a new thing. I rolled the fish back and forth across my tongue, nibbled on the fresh meat with my front teeth, and then lightly chewed and swirled it around my mouth for a last flavorful dance before swallowing.\u003c/p>\n\u003cp>I loved this place. I will go here when I have done a good thing and want to reward myself. I will take a friend here when they do something good to treat them. I will bring out of town friends here for a wonderful, elegant, cozy night out. I will invent holidays to facilitate eating at this magnificent, self-worth-affirming, and enriching establishment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/george-habit.jpg\" alt=\"George Habit\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Joe’s of Westlake\u003cbr>\n\u003cstrong>Reviewed Roy’s Restaurant:\u003c/strong> Friday, December 5, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHawaiian hospitality for a fine dining experience at Roy’s Hawaiian. The building resembles a restaurant you would expect to find in Hawaii. As you enter, there is a bar that looks like it came from the South Sea Islands. It was a Friday night; the place was crowded. We had to wait for a table. We enjoyed an original Hawaiian Martini.\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu featured many exotic original seafood dishes. The phyllo-wrapped baked Brie and Bibb lettuce salad was a delightful starter. My date enjoyed the teppanyaki sea scallops with banana leaf-wrapped mango black rice and Thai “creviche” sauce. My Hawaiian-style misoyaki butterfish with sizzling rice wine and soy vinaigrette was well worth the trip to the City. The special signature Melting Hot Chocolate Soufflé topped off a perfect evening with a romantic Hawaiian atmosphere. The fresh original entrees were worth at least one stop on our return visit to San Francisco.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n575 Mission Street (at 2nd Street)\r\nSan Francisco, CA 94105\r\n\u003cstrong>Phone:\u003c/strong> 415-777-0277\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.roysrestaurant.com\">www.roysrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Hawaiian Fusion\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725664796,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 17,
"wordCount": 1133
},
"headData": {
"title": "Roy's Restaurant: Reviews | KQED",
"description": "Location:\r\n575 Mission Street (at 2nd Street)\r\nSan Francisco, CA 94105\r\nPhone: 415-777-0277\r\nWebsite: www.roysrestaurant.com\r\nType of Cuisine: Hawaiian Fusion\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Roy's Restaurant: Reviews",
"datePublished": "2009-05-22T17:27:46-07:00",
"dateModified": "2024-09-06T16:19:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/2048/roys-restaurant-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp409iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Roy’s Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2082\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2065\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.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/40/2009/05/roys19.jpg\" alt=\"Roys Canoe for Two Appetizer\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys24.jpg\" alt=\"Roys Classic Trio-Salmon, Ahi, Misoyaki Butterfish\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys25.jpg\" alt=\"Roys Melting Hot Chocolate Souffle\" hspace=\"3\">\u003cbr>\nRoy’s Canoe for Two Appetizer, Roy’s Classic Trio (Salmon, Ahi, Misoyaki Butterfish), Roy’s Melting Hot Chocolate Souffle\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/patricia-muniosguren.jpg\" alt=\"Patricia Muniosguren\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patricia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Montessori Pre-School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roy’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Roy’s Restaurant:\u003c/strong> Sunday, December 7, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nGoing to Roy’s is always a pleasure. The ambience is elegant and tasteful, reminiscent of the serenity of Hawaii without any of the touristy kitsch. One major focal point of the restaurant is a large wall with a wooden, rolling ladder reminiscent of old world libraries. Instead of housing books, it houses their superb collection of wines in a carefully moderated refrigeration unit.\n\u003cp>Seafood is their forte. Each dish is a married blend of Asian flavors with Island staples. Roy’s excels in creating inventive sauces that complement their dishes. The potstickers and ahi were heavenly — the true joy of eating them was making sure that each piece was slathered in sauce. In a lesser restaurant, we would have asked for bread so as not to waste a drop.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If I could choose a last meal, it would have to be Roy’s Misoyaki Butterfish. It never fails to disappoint. Each bite of flaky cod melts in your mouth like a little orgasm of flavor. It comes on a bed of white rice that soaks up the sauce perfectly. The meat dishes were soft and shredded easily. They took the work out of the ribs — no bones!\u003c/p>\n\u003cp>Every restaurant boasts of their soufflé, but the Melting Hot Chocolate Soufflé is a step above the rest. When the dessert spoon penetrates the souffle, a cascade of molten chocolate oozes onto the plate. It is served with a scoop of vanilla bean ice cream, which tempers the thickness of the chocolate.\u003c/p>\n\u003cp>I would recommend making reservations and getting there with ample time to find parking, especially during the day.\u003c/p>\n\u003cp>The restaurant is expensive, no qualms about that. Eating there could be reserved for birthdays, anniversaries, and other special occasions. But I promise it does not suffer from the Law of Diminishing Returns — the food is always excellent and never disappoints no matter how often you go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/duncan-cook.jpg\" alt=\"Duncan Cook\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Duncan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Handyman and Wedding Officiator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mediterranee\u003cbr>\n\u003cstrong>Reviewed Roy’s Restaurant:\u003c/strong> Saturday, November 29, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I think Hawaiian food, I think pineapples and Spam. When I think fusion, I think experimental and crappy. This place removed my preconceptions.\n\u003cp>First of all, I had a reservation, but was running late because I got off at the wrong BART station, and they were very patient and kind. We arrived, and the place was nice and soothing, pretty elegant but not menacing. When I sat and looked at the menu, I decided that $200 would be probable spending for the evening and resigned myself to it. Between two people, we had a big appetizer sampler, two entrees, four drinks and a dessert. The bill was a pleasant and well-spent $144. I wish I had ordered more.\u003c/p>\n\u003cp>On to the food. Everything was quite creative but not overworked. A chief feature that my friend and I relished were the sauces. Many of our choices had some type of complementary sauce artfully drizzled around the edge of the item. I loved how we had the option to taste the pristine food, and then slather it in the sauces, which really set off a festival on our palates. Top among them were the citrus sauce on and around my roasted chicken, it was simple, direct, and vibrant. Another treat for me were the fried lobster pot stickers with a decadent coconut butter sauce.\u003c/p>\n\u003cp>The service was engaged, but not intrusive. Everyone that we asked for opinions had great tips. There seemed to be genuine commitment and teamwork. I loved the fact that there was a stealthy army of servers, some pouring water, others delivering food, but all forming an orchestra of flawless attendance.\u003c/p>\n\u003cp>The only gripe I have is that the bed of rice and veggies that my delicious chicken was on seemed tired and worn out, almost like leftovers. But aside from that, the dishes were lovingly crafted and demanded to be eaten very slowly, savored and recorded in memory to daydream about later. One great surprise along these lines for us was the ahi tuna poke. I like to eat raw fish in sushi, but honestly sometimes I will hurry through it before I get grossed out. Our appetizer sampler canoe included a small dish of this beautiful treat. At first, I was gonna let my friend eat it all, but decided to try it, so I could have something to say. When I put it in my mouth, the world ceased to exist. My usual perfunctory mastication and quick swallow for raw fish became a new thing. I rolled the fish back and forth across my tongue, nibbled on the fresh meat with my front teeth, and then lightly chewed and swirled it around my mouth for a last flavorful dance before swallowing.\u003c/p>\n\u003cp>I loved this place. I will go here when I have done a good thing and want to reward myself. I will take a friend here when they do something good to treat them. I will bring out of town friends here for a wonderful, elegant, cozy night out. I will invent holidays to facilitate eating at this magnificent, self-worth-affirming, and enriching establishment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/george-habit.jpg\" alt=\"George Habit\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Joe’s of Westlake\u003cbr>\n\u003cstrong>Reviewed Roy’s Restaurant:\u003c/strong> Friday, December 5, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHawaiian hospitality for a fine dining experience at Roy’s Hawaiian. The building resembles a restaurant you would expect to find in Hawaii. As you enter, there is a bar that looks like it came from the South Sea Islands. It was a Friday night; the place was crowded. We had to wait for a table. We enjoyed an original Hawaiian Martini.\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu featured many exotic original seafood dishes. The phyllo-wrapped baked Brie and Bibb lettuce salad was a delightful starter. My date enjoyed the teppanyaki sea scallops with banana leaf-wrapped mango black rice and Thai “creviche” sauce. My Hawaiian-style misoyaki butterfish with sizzling rice wine and soy vinaigrette was well worth the trip to the City. The special signature Melting Hot Chocolate Soufflé topped off a perfect evening with a romantic Hawaiian atmosphere. The fresh original entrees were worth at least one stop on our return visit to San Francisco.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/2048/roys-restaurant-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_3858"
],
"label": "checkplease_9339"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?category=reviews": {
"isFetching": false,
"latestQuery": {
"from": 312,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 488,
"relation": "eq"
},
"items": [
"checkplease_3353",
"checkplease_3376",
"checkplease_3379",
"checkplease_3192",
"checkplease_3187",
"checkplease_3163",
"checkplease_2847",
"checkplease_2864",
"checkplease_2860",
"checkplease_2040",
"checkplease_2045",
"checkplease_2048"
],
"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_4086": {
"type": "terms",
"id": "checkplease_4086",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "4086",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lahore Karahi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lahore Karahi Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 292,
"slug": "lahore-karahi",
"isLoading": false,
"link": "/checkplease/tag/lahore-karahi"
},
"checkplease_91": {
"type": "terms",
"id": "checkplease_91",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 147,
"slug": "south-bay",
"isLoading": false,
"link": "/checkplease/category/south-bay"
},
"checkplease_4087": {
"type": "terms",
"id": "checkplease_4087",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "4087",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Patio Filipino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Patio Filipino Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 293,
"slug": "patio-filipino",
"isLoading": false,
"link": "/checkplease/tag/patio-filipino"
},
"checkplease_4088": {
"type": "terms",
"id": "checkplease_4088",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "4088",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sam's Grill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sam's Grill Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 294,
"slug": "sams-grill",
"isLoading": false,
"link": "/checkplease/tag/sams-grill"
},
"checkplease_4055": {
"type": "terms",
"id": "checkplease_4055",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "4055",
"found": true
},
"relationships": {},
"featImg": null,
"name": "deedee's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "deedee's Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 290,
"slug": "deedees",
"isLoading": false,
"link": "/checkplease/tag/deedees"
},
"checkplease_2539": {
"type": "terms",
"id": "checkplease_2539",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "2539",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pomelo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pomelo Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 289,
"slug": "pomelo",
"isLoading": false,
"link": "/checkplease/tag/pomelo"
},
"checkplease_4048": {
"type": "terms",
"id": "checkplease_4048",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "4048",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Farina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Farina Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 288,
"slug": "farina",
"isLoading": false,
"link": "/checkplease/tag/farina"
},
"checkplease_3961": {
"type": "terms",
"id": "checkplease_3961",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3961",
"found": true
},
"relationships": {},
"featImg": null,
"name": "2223 Restaurant and Bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "2223 Restaurant and Bar Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 283,
"slug": "2223-restaurant-and-bar",
"isLoading": false,
"link": "/checkplease/tag/2223-restaurant-and-bar"
},
"checkplease_3963": {
"type": "terms",
"id": "checkplease_3963",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3963",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Turk and Larkin Deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Turk and Larkin Deli Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 285,
"slug": "turk-and-larkin-deli",
"isLoading": false,
"link": "/checkplease/tag/turk-and-larkin-deli"
},
"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_3962": {
"type": "terms",
"id": "checkplease_3962",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Brown Sugar Kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Brown Sugar Kitchen Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 284,
"slug": "brown-sugar-kitchen",
"isLoading": false,
"link": "/checkplease/tag/brown-sugar-kitchen"
},
"checkplease_3881": {
"type": "terms",
"id": "checkplease_3881",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3881",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Joe's of Westlake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Joe's of Westlake Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 273,
"slug": "joes-of-westlake",
"isLoading": false,
"link": "/checkplease/tag/joes-of-westlake"
},
"checkplease_3861": {
"type": "terms",
"id": "checkplease_3861",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3861",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Mediterranee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Mediterranee Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 268,
"slug": "la-mediterranee",
"isLoading": false,
"link": "/checkplease/tag/la-mediterranee"
},
"checkplease_3858": {
"type": "terms",
"id": "checkplease_3858",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3858",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Roy's Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Roy's Restaurant Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 265,
"slug": "roys-restaurant",
"isLoading": false,
"link": "/checkplease/tag/roys-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
}
}
