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"content": "\u003cp>\u003cstrong>Hayes Street Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1954\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/hayestreetgrill17.jpg\" alt=\"French Fries\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill19.jpg\" alt=\"Asian-Marinated Hoffman Poussin with Cucumber Pickles\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill16.jpg\" alt=\"Hawaiian Ono with Caper-Butter Sauce\" hspace=\"3\">\u003cbr>\nFrench Fries, Asian-Marinated Hoffman Poussin with Cucumber Pickles, Hawaiian Ono with Caper-Butter Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Hayes Street Grill:\u003c/strong> Tuesday, December 30, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI keep coming back to this place, because the food is good, well prepared, and not all that fancy.\n\u003cp>The HSG opened in 1979, and I started eating here in 1985. Most people are not aware of the fact that the HSG was one of the first upscale places to open in the Hayes Valley neighborhood. It preceded Davies Symphony Hall as well as the Opera Plaza. The owners started the business because they couldn’t find a decent restaurant in the area.\u003c/p>\n\u003cp>The interior of the HSG has a classic grill look, which matches the style of food, with wooden floors, wainscoting and chairs, and white-clothed tables overlaid with butcher paper. The gallery of signed photographs of artists who have performed nearby fits with the performing arts location. There is a real San Francisco feel to the place.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The HSG is the perfect example of California grill style cooking, using the highest-quality ingredients prepared simply in order to show off the natural flavors of the food. The mostly seafood menu is bright and fresh, and the concept of pairing your choice of fish with any sauce with a pile of scrumptious fries served alongside is simply brilliant. The sauces include herb-shallot butter, extra virgin olive oil, tartar, Sichuan peanut (nice option), beurre blanc, fresh tomato salsa, and lemon caper butter (excellent).\u003c/p>\n\u003cp>Although grilled fish made the restaurant’s reputation, seafood (and some meat) comes in other styles, including sautéed petrale sole with king trumpet and yellow chanterelle mushrooms and new potatoes. The sautéed petrale sole is enticing and happens to be my all time favorite. The fish has a nice crisp exterior and is covered in a warm lemon caper butter sauce and served with king trumpet mushrooms and new potatoes. Every single dish I’ve eaten here has been excellent, even simple sand dabs (another favorite), lightly pan fried in nothing but butter and garlic, somehow manage to taste better here than anywhere else.\u003c/p>\n\u003cp>Make no mistake. This is a seafood restaurant with a strong emphasis on freshness and seasonal ingredients. The seafood menu is based on what is available from the fish supplier. There are also non-seafood dishes as well, such as the Asian-marinated poussin (chicken), sausages, steaks, and pork chops. But what stands out the most are the french fries cooked in peanut oil. They are crisp, golden brown, and cooked to perfection.\u003c/p>\n\u003cp>Here is another reason to like HSG. The restaurant is divided into three stations: sauté, mesquite grill, and salad station. Most of the action is on the mesquite grill. You can’t go wrong. There is something for everyone. The secret is that HSG lets the fish stand on its own. Nothing fancy, just thoughtful and skilled preparation.\u003c/p>\n\u003cp>Most of time, I order seafood as the main course, but on my most recent visit, I was in the mood for the Asian-marinated poussin grilled on a genuine charcoal grill. It is served with basmati rice, but I asked for fries instead, because that’s what they do best.\u003c/p>\n\u003cp>The service was quick and friendly. The poussin was simple but delicious. This grilled chicken had the distinctive flavors of soy sauce, ginger, and herbs. It was soft, easy to cut, juicy and flavorful. I forgot to mention that prior to the poussin, I had the six Hog Island oysters on the half shell as an appetizer. These oysters had a delicate texture and a clean aftertaste.\u003c/p>\n\u003cp>For dessert, I had one of their signature desert items, crème brûlée. It was soft, creamy, and the caramelized brown sugar on top was crispy and refreshing.\u003c/p>\n\u003cp>Overall, this is a solid restaurant, which is why it has been around for 29 years. If you’re looking for good service and good food without the fancy stuff, you can’t go wrong. The only downside is that parking can be difficult on opera or symphony nights, but they offer valet parking.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Hayes Street Grill:\u003c/strong> Tuesday, January 6, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Hayes Street Grill for dinner. There are about 20 tables with white tablecloths on them. As you walk into the restaurant, you pass the bar that’s in the front of the restaurant. I was seated right away, and the waiter came right up to the table to ask what I would like to drink, I just had a glass of water. When he returned and asked for my order, I ordered the Hawaiian ono, a white meaty fish. You have a choice of a sauce to order that comes with the fish, I ordered the butter with caper sauce. I also ordered the Caesar salad.\n\u003cp>Five minutes later my Caesar salad arrived. It was a good size salad, fresh and tasty. About ten minutes later my Hawaiian ono was placed in front of me. The fish was grilled, and on the plate next to the fish was a little bowl of the butter with capers in it. The waiter then returned with french fries that were wrapped nicely in paper in a bowl.\u003c/p>\n\u003cp>At first I thought, “Is this it?” But as I ate, I was getting full and realized the portion was perfect. Looking around the restaurant, I noticed all the framed pictures on the walls. I asked our waiter Tom if they were performers from the opera and he answered that they were pictures of customers who were with the ballet, symphony, and opera.\u003c/p>\n\u003cp>As I was sitting there, Tom mentioned the head of the ballet just walked in. I liked that people in the entertainment industry frequently visit this restaurant, given that it’s so close to the theaters where the performances take place.\u003c/p>\n\u003cp>After I finished my meal, I was given a dessert menu. There were many wonderful desserts to choose from. Chocolate cake à la mode, a tart with whipped cream, crème brûlée, and one that really stood out, a hot fudge sundae — oh, my! That was it! I didn’t want a full size of the hot fudge sundae, so Tom the waiter said I could order a half size in a wine glass. I said, “Great” and ordered that.\u003c/p>\n\u003cp>The hot fudge sundae was delicious. Hot fudge in the bottom of the glass, ice cream, and candied nuts on the top. (I told him to leave off the whipped cream). I haven’t had a hot fudge sundae in years, so I really enjoyed it!\u003c/p>\n\u003cp>The bill came; $24.75 for my Hawaiian ono, $10.00 for my Caesar salad, and $4.00 for my hot fudge sundae (all the desserts are $8.00 each, but I ordered a half).\u003c/p>\n\u003cp>I had a wonderful meal and a wonderful experience. I will definitely return to this restaurant for the food and to see who else’s picture will be on the wall.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Hayes Street Grill:\u003c/strong> Monday, December 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing East Bay residents, my husband and I conveniently hopped on BART to get to Hayes Street Grill and met another couple friend for dinner. I’m more of a “bang-for-the-buck” type gal, so I was highly anticipating this “upscale” restaurant. (Upscale for me anyway.) Seating was a breeze, but by 7:30, many of the tables were already empty on this weekday night, so the reservation was probably unnecessary.\n\u003cp>Hayes Street Grill had a cozy feeling, with hangers on the wall for you to hang your coat. The Prime Time Prix Fixe Dinner was available to us (Sunday through Thurssay after 7:30pm), so the guys chose to get the prix fixe dishes. The waiter patiently answered our questions and took our order. Unfortunately, what I had wanted to get — calamari for appetizer and the petrale sole for the main course — were both “no longer available.” Even one of the sauces I wanted, the “lime-cilantro-jalapeno salsa” was not available. I ordered the Mariquita escarole and barley soup with Hobbs ham hock, and Sea of Cortez grilled Corvina with a couple of different sauces. The menu said the fish was “like sea bass,” and I like sea bass, so it sounded like a good choice.\u003c/p>\n\u003cp>The soup was hearty, but a bit lacking for flavor. Even after adding salt and pepper, there were no flavors to bring out. I ate the whole bowl out of hunger (I was eating for two), trying the bits of ham for some salty goodness, but even the ham was bland. The Corvina came not much later, accompanied by a bowl full of French Fries. The first few bites of my Corvina were decent, but then I discovered the raw-ish middle section. I tried to cut it but there was a huge piece of ligament or tendon that made it almost impossible to cut through the raw section. I decided to just eat the pieces on the edges that came off easily. I couldn’t tell if the fish was supposed to be cooked this way, or if a mistake was made in the kitchen. Was I being an uncultured idiot? Should I send back the now tattered piece of fish for a re-grill? Should I be grateful for the big portion? I decided that it wasn’t worth bothering the waiter about.\u003c/p>\n\u003cp>The french fries were absolutely delicious and were the highlight of the meal for me. The portion was generous, and their ketchup was nice and thick. If it wasn’t for the fries, I think I would have left the restaurant starving. I also thoroughly enjoyed the crème brûlée that came at the end of our meal. The sugary top was slightly burnt, just the way I like it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I doubt that I, nor my three companions, would ever try this restaurant again. For $45, I expect the meal to be great so… sorry, but no second chances from this customer. Well, maybe I’ll stop by for some french fries if I’m ever in the area.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n320 Hayes Street (at Franklin Street)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-863-5545\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hayesstreetgrill.com\">www.hayesstreetgrill.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008-2009",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Hayes Street Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1954\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/hayestreetgrill17.jpg\" alt=\"French Fries\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill19.jpg\" alt=\"Asian-Marinated Hoffman Poussin with Cucumber Pickles\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill16.jpg\" alt=\"Hawaiian Ono with Caper-Butter Sauce\" hspace=\"3\">\u003cbr>\nFrench Fries, Asian-Marinated Hoffman Poussin with Cucumber Pickles, Hawaiian Ono with Caper-Butter Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Hayes Street Grill:\u003c/strong> Tuesday, December 30, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI keep coming back to this place, because the food is good, well prepared, and not all that fancy.\n\u003cp>The HSG opened in 1979, and I started eating here in 1985. Most people are not aware of the fact that the HSG was one of the first upscale places to open in the Hayes Valley neighborhood. It preceded Davies Symphony Hall as well as the Opera Plaza. The owners started the business because they couldn’t find a decent restaurant in the area.\u003c/p>\n\u003cp>The interior of the HSG has a classic grill look, which matches the style of food, with wooden floors, wainscoting and chairs, and white-clothed tables overlaid with butcher paper. The gallery of signed photographs of artists who have performed nearby fits with the performing arts location. There is a real San Francisco feel to the place.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The HSG is the perfect example of California grill style cooking, using the highest-quality ingredients prepared simply in order to show off the natural flavors of the food. The mostly seafood menu is bright and fresh, and the concept of pairing your choice of fish with any sauce with a pile of scrumptious fries served alongside is simply brilliant. The sauces include herb-shallot butter, extra virgin olive oil, tartar, Sichuan peanut (nice option), beurre blanc, fresh tomato salsa, and lemon caper butter (excellent).\u003c/p>\n\u003cp>Although grilled fish made the restaurant’s reputation, seafood (and some meat) comes in other styles, including sautéed petrale sole with king trumpet and yellow chanterelle mushrooms and new potatoes. The sautéed petrale sole is enticing and happens to be my all time favorite. The fish has a nice crisp exterior and is covered in a warm lemon caper butter sauce and served with king trumpet mushrooms and new potatoes. Every single dish I’ve eaten here has been excellent, even simple sand dabs (another favorite), lightly pan fried in nothing but butter and garlic, somehow manage to taste better here than anywhere else.\u003c/p>\n\u003cp>Make no mistake. This is a seafood restaurant with a strong emphasis on freshness and seasonal ingredients. The seafood menu is based on what is available from the fish supplier. There are also non-seafood dishes as well, such as the Asian-marinated poussin (chicken), sausages, steaks, and pork chops. But what stands out the most are the french fries cooked in peanut oil. They are crisp, golden brown, and cooked to perfection.\u003c/p>\n\u003cp>Here is another reason to like HSG. The restaurant is divided into three stations: sauté, mesquite grill, and salad station. Most of the action is on the mesquite grill. You can’t go wrong. There is something for everyone. The secret is that HSG lets the fish stand on its own. Nothing fancy, just thoughtful and skilled preparation.\u003c/p>\n\u003cp>Most of time, I order seafood as the main course, but on my most recent visit, I was in the mood for the Asian-marinated poussin grilled on a genuine charcoal grill. It is served with basmati rice, but I asked for fries instead, because that’s what they do best.\u003c/p>\n\u003cp>The service was quick and friendly. The poussin was simple but delicious. This grilled chicken had the distinctive flavors of soy sauce, ginger, and herbs. It was soft, easy to cut, juicy and flavorful. I forgot to mention that prior to the poussin, I had the six Hog Island oysters on the half shell as an appetizer. These oysters had a delicate texture and a clean aftertaste.\u003c/p>\n\u003cp>For dessert, I had one of their signature desert items, crème brûlée. It was soft, creamy, and the caramelized brown sugar on top was crispy and refreshing.\u003c/p>\n\u003cp>Overall, this is a solid restaurant, which is why it has been around for 29 years. If you’re looking for good service and good food without the fancy stuff, you can’t go wrong. The only downside is that parking can be difficult on opera or symphony nights, but they offer valet parking.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Hayes Street Grill:\u003c/strong> Tuesday, January 6, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Hayes Street Grill for dinner. There are about 20 tables with white tablecloths on them. As you walk into the restaurant, you pass the bar that’s in the front of the restaurant. I was seated right away, and the waiter came right up to the table to ask what I would like to drink, I just had a glass of water. When he returned and asked for my order, I ordered the Hawaiian ono, a white meaty fish. You have a choice of a sauce to order that comes with the fish, I ordered the butter with caper sauce. I also ordered the Caesar salad.\n\u003cp>Five minutes later my Caesar salad arrived. It was a good size salad, fresh and tasty. About ten minutes later my Hawaiian ono was placed in front of me. The fish was grilled, and on the plate next to the fish was a little bowl of the butter with capers in it. The waiter then returned with french fries that were wrapped nicely in paper in a bowl.\u003c/p>\n\u003cp>At first I thought, “Is this it?” But as I ate, I was getting full and realized the portion was perfect. Looking around the restaurant, I noticed all the framed pictures on the walls. I asked our waiter Tom if they were performers from the opera and he answered that they were pictures of customers who were with the ballet, symphony, and opera.\u003c/p>\n\u003cp>As I was sitting there, Tom mentioned the head of the ballet just walked in. I liked that people in the entertainment industry frequently visit this restaurant, given that it’s so close to the theaters where the performances take place.\u003c/p>\n\u003cp>After I finished my meal, I was given a dessert menu. There were many wonderful desserts to choose from. Chocolate cake à la mode, a tart with whipped cream, crème brûlée, and one that really stood out, a hot fudge sundae — oh, my! That was it! I didn’t want a full size of the hot fudge sundae, so Tom the waiter said I could order a half size in a wine glass. I said, “Great” and ordered that.\u003c/p>\n\u003cp>The hot fudge sundae was delicious. Hot fudge in the bottom of the glass, ice cream, and candied nuts on the top. (I told him to leave off the whipped cream). I haven’t had a hot fudge sundae in years, so I really enjoyed it!\u003c/p>\n\u003cp>The bill came; $24.75 for my Hawaiian ono, $10.00 for my Caesar salad, and $4.00 for my hot fudge sundae (all the desserts are $8.00 each, but I ordered a half).\u003c/p>\n\u003cp>I had a wonderful meal and a wonderful experience. I will definitely return to this restaurant for the food and to see who else’s picture will be on the wall.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Hayes Street Grill:\u003c/strong> Monday, December 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing East Bay residents, my husband and I conveniently hopped on BART to get to Hayes Street Grill and met another couple friend for dinner. I’m more of a “bang-for-the-buck” type gal, so I was highly anticipating this “upscale” restaurant. (Upscale for me anyway.) Seating was a breeze, but by 7:30, many of the tables were already empty on this weekday night, so the reservation was probably unnecessary.\n\u003cp>Hayes Street Grill had a cozy feeling, with hangers on the wall for you to hang your coat. The Prime Time Prix Fixe Dinner was available to us (Sunday through Thurssay after 7:30pm), so the guys chose to get the prix fixe dishes. The waiter patiently answered our questions and took our order. Unfortunately, what I had wanted to get — calamari for appetizer and the petrale sole for the main course — were both “no longer available.” Even one of the sauces I wanted, the “lime-cilantro-jalapeno salsa” was not available. I ordered the Mariquita escarole and barley soup with Hobbs ham hock, and Sea of Cortez grilled Corvina with a couple of different sauces. The menu said the fish was “like sea bass,” and I like sea bass, so it sounded like a good choice.\u003c/p>\n\u003cp>The soup was hearty, but a bit lacking for flavor. Even after adding salt and pepper, there were no flavors to bring out. I ate the whole bowl out of hunger (I was eating for two), trying the bits of ham for some salty goodness, but even the ham was bland. The Corvina came not much later, accompanied by a bowl full of French Fries. The first few bites of my Corvina were decent, but then I discovered the raw-ish middle section. I tried to cut it but there was a huge piece of ligament or tendon that made it almost impossible to cut through the raw section. I decided to just eat the pieces on the edges that came off easily. I couldn’t tell if the fish was supposed to be cooked this way, or if a mistake was made in the kitchen. Was I being an uncultured idiot? Should I send back the now tattered piece of fish for a re-grill? Should I be grateful for the big portion? I decided that it wasn’t worth bothering the waiter about.\u003c/p>\n\u003cp>The french fries were absolutely delicious and were the highlight of the meal for me. The portion was generous, and their ketchup was nice and thick. If it wasn’t for the fries, I think I would have left the restaurant starving. I also thoroughly enjoyed the crème brûlée that came at the end of our meal. The sugary top was slightly burnt, just the way I like it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I doubt that I, nor my three companions, would ever try this restaurant again. For $45, I expect the meal to be great so… sorry, but no second chances from this customer. Well, maybe I’ll stop by for some french fries if I’m ever in the area.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mama’s on Washington Square: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1960\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/mamas11.jpg\" alt=\"Chocolate Cinnamon French Toast with Fruit\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas12.jpg\" alt=\"Slim Joe Burger with Red Potatoes\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas13.jpg\" alt=\"Shrimp Salad\" hspace=\"3\">\u003cbr>\nChocolate Cinnamon French Toast with Fruit, Slim Joe Burger with Red Potatoes, Shrimp Salad\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Mama’s on Washington Square:\u003c/strong> Tuesday, January 6, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI walked into Mama’s Restaurant at Washington Square, and the nice man at the front of the counter told me I can look at the menu and then order from the person behind the counter. There are two menus, one for breakfast and one for lunch, and I picked breakfast. I ordered chocolate-cinnamon French toast with fruit and a cup of hot tea.\n\u003cp>As I sat down right away at one of the fifteen tables, I looked around and couldn’t help but notice how I felt like I was sitting in a friend’s kitchen. It felt like a home with its bright and cheery colors: blues, greens, and yellows. I noticed the armoire with dishes in it. Sitting there, it felt like it was sunny outside, even though the day was overcast and looking like it was going to rain.\u003c/p>\n\u003cp>The waitress, who brought me my hot tea was very nice. There was another waitress walking around, and I couldn’t help but notice how friendly and helpful she was to the customers, welcoming them as they entered the restaurant. She mentioned to the customer next to me how good the jam was that was sitting on each table, and how he should try it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was served my chocolate-cinnamon French toast with fruit, it only took about seven minutes to get. It looked wonderful! There were three slices of French toast with blueberries, bananas, and strawberries on them. There was also a little glass container with syrup in it, and a slice of orange with a slice of a strawberry next to it. A wonderful presentation! I thought I would try some of the jam the waitress told the other customer, so I put some of it on my French toast — it was great, boysenberry jam.\u003c/p>\n\u003cp>As I ate my breakfast, I looked around the restaurant and noticed how there were write-ups in a few of the frames about Mama’s Restaurant was the best breakfast places to eat at. There were many pictures on the walls, but these stood out for me.\u003c/p>\n\u003cp>The food was delicious, and it felt so comfortable just sitting there, looking around and admiring how at home everyone felt waiting for their meal.\u003c/p>\n\u003cp>As I walked outside I looked around at the neighborhood — Washington Square, where people were sitting on benches and walking around with their children. Saint Peter and Paul Church is right next to the restaurant. I thought about the heart in the sign’s name, “Mama’s,” and really felt why it was there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Mama’s on Washington Square:\u003c/strong> Tuesday, January 6, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went here on a Tuesday afternoon with my daughter, and I was amazed at how busy it was. Luckily, I did not have to wait. There were several tables available.\n\u003cp>There are rules to follow. You don’t get seated right a way. First, you have to go to the counter and place your order with the cashier. Then, you get seated and wait for the waitress to bring the food to you.\u003cbr>\nFor lunch, I started off with the shrimp salad, which consisted of bay shrimp, tomatoes, avocado, and sliced egg with a choice of either Louie dressing or vinaigrette (my choice). The shrimp was pink and fresh and everything else on the plate tasted very good.\u003c/p>\n\u003cp>For the main course, I ordered the Slim Joe burger. It comes with grilled onions, ketchup, jack cheese and is served on a sourdough baguette with grilled red potatoes. The burger was delicious. The bread was soft on the inside and crispy on the outside. The meat was cooked perfectly, and the grilled onions added a bit of sweetness to the burger. I decided to pass on the jack cheese because I was on diet, but I am certain it would have made the burger even more satisfying.\u003c/p>\n\u003cp>For dessert, I stayed true to my diet and had a bowl of blueberries and a bowl of fruit (pineapple, strawberry, melons). Everything tasted sweet and fresh, which was a nice finish to a good lunch.\u003c/p>\n\u003cp>Parking was not bad. I saw a few parking spaces that stayed available for a long time. If I was in the area and in the mood for a burger, I would definitely stop into Mama’s.\u003c/p>\n\u003cp>I do plan on coming back for breakfast one day. The breakfast menu is really worth looking at. There are 11 special made-to-order omelets on the menu, including a vegetarian version and a French toast menu that includes buttermilk pancakes, dollar size pancakes, banana pancakes, and a kugelhuph, which is Mama’s home baked brioche bread with golden raisins, cinnamon, dates, and sliced almonds.\u003c/p>\n\u003cp>The restroom was interesting. I am at a loss for words.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Mama’s on Washington Square:\u003c/strong> Thursday, January 8, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMama’s would probably be my go-to breakfast place if I lived in San Francisco. Almost everything about my visit was smooth, including the parking and the wait. Me and Mama’s…it was like we were meant to be together.\n\u003cp>As soon as I stepped inside the restaurant, I could feel the warm, friendly air. It was sunny and bright with windows all around, and my friend and I started chatting with the perfect stranger in line in front of us. He had traveled all the way from D.C. to eat there. Just kidding! He was actually in town for the Mac World thing, but he had been to Mama’s on a previous trip and had returned. He recommended the French toast. I thought it might be boring at first, but after learning that they were made from unique homemade breads, I decided to give them a try. I got the cinnamon one with seasonal berries and a glass of fresh squeezed orange juice.\u003c/p>\n\u003cp>The one thing that I wish they had were portable paper menus. The breakfast menu was hidden behind the line of people waiting to order, and it was not easy to view for us two short Asian girls.\u003c/p>\n\u003cp>I’d read that the wait at Mama’s could be horrendous, like up to two hours, but on this late Thursday morning, it was a breeze. I think the wait to order was about the same as the wait for the food to arrive, which wasn’t too long at all. Not the speediest, but definitely tolerable.\u003c/p>\n\u003cp>My French toast was just perfect with warm fresh berries on top. To sweeten it, I used the homemade jam instead of the maple syrup. I will SO go back to Mama’s for the jam. It was simply divine.\u003c/p>\n\u003cp>I had a few bites of my friend’s shrimp with eggs special. It was too shrimpy/fishy for my taste, and it also tasted like it had egg yolk in it, when my friend had requested that only egg white be used. She ended up not finishing the plate. I felt a little bad because the portion size was already a bit small. Even my large glass of orange juice was a little smaller than I expected. Hopefully she was full from eating the toast with loads of jam on it.\u003c/p>\n\u003cp>Service was flawless. Our waitress came by often to ask if coffee refills were needed, and she also very promptly brought the requested ketchup and Tabasco.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Mama’s is a petite and cozy restaurant that serves good food made with great ingredients. If you ever walk by and there isn’t a wait, and you’re even a little bit hungry, I suggest you stop and eat something! I most certainly would.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1701 Stockton Street (at Filbert Street)\r\nSan Francisco, CA 94133\r\n\u003cstrong>Phone:\u003c/strong> 415-362-6421\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mamas-sf.com\">www.mamas-sf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> American\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2009",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mama’s on Washington Square: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1960\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/mamas11.jpg\" alt=\"Chocolate Cinnamon French Toast with Fruit\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas12.jpg\" alt=\"Slim Joe Burger with Red Potatoes\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas13.jpg\" alt=\"Shrimp Salad\" hspace=\"3\">\u003cbr>\nChocolate Cinnamon French Toast with Fruit, Slim Joe Burger with Red Potatoes, Shrimp Salad\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Mama’s on Washington Square:\u003c/strong> Tuesday, January 6, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI walked into Mama’s Restaurant at Washington Square, and the nice man at the front of the counter told me I can look at the menu and then order from the person behind the counter. There are two menus, one for breakfast and one for lunch, and I picked breakfast. I ordered chocolate-cinnamon French toast with fruit and a cup of hot tea.\n\u003cp>As I sat down right away at one of the fifteen tables, I looked around and couldn’t help but notice how I felt like I was sitting in a friend’s kitchen. It felt like a home with its bright and cheery colors: blues, greens, and yellows. I noticed the armoire with dishes in it. Sitting there, it felt like it was sunny outside, even though the day was overcast and looking like it was going to rain.\u003c/p>\n\u003cp>The waitress, who brought me my hot tea was very nice. There was another waitress walking around, and I couldn’t help but notice how friendly and helpful she was to the customers, welcoming them as they entered the restaurant. She mentioned to the customer next to me how good the jam was that was sitting on each table, and how he should try it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was served my chocolate-cinnamon French toast with fruit, it only took about seven minutes to get. It looked wonderful! There were three slices of French toast with blueberries, bananas, and strawberries on them. There was also a little glass container with syrup in it, and a slice of orange with a slice of a strawberry next to it. A wonderful presentation! I thought I would try some of the jam the waitress told the other customer, so I put some of it on my French toast — it was great, boysenberry jam.\u003c/p>\n\u003cp>As I ate my breakfast, I looked around the restaurant and noticed how there were write-ups in a few of the frames about Mama’s Restaurant was the best breakfast places to eat at. There were many pictures on the walls, but these stood out for me.\u003c/p>\n\u003cp>The food was delicious, and it felt so comfortable just sitting there, looking around and admiring how at home everyone felt waiting for their meal.\u003c/p>\n\u003cp>As I walked outside I looked around at the neighborhood — Washington Square, where people were sitting on benches and walking around with their children. Saint Peter and Paul Church is right next to the restaurant. I thought about the heart in the sign’s name, “Mama’s,” and really felt why it was there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Mama’s on Washington Square:\u003c/strong> Tuesday, January 6, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went here on a Tuesday afternoon with my daughter, and I was amazed at how busy it was. Luckily, I did not have to wait. There were several tables available.\n\u003cp>There are rules to follow. You don’t get seated right a way. First, you have to go to the counter and place your order with the cashier. Then, you get seated and wait for the waitress to bring the food to you.\u003cbr>\nFor lunch, I started off with the shrimp salad, which consisted of bay shrimp, tomatoes, avocado, and sliced egg with a choice of either Louie dressing or vinaigrette (my choice). The shrimp was pink and fresh and everything else on the plate tasted very good.\u003c/p>\n\u003cp>For the main course, I ordered the Slim Joe burger. It comes with grilled onions, ketchup, jack cheese and is served on a sourdough baguette with grilled red potatoes. The burger was delicious. The bread was soft on the inside and crispy on the outside. The meat was cooked perfectly, and the grilled onions added a bit of sweetness to the burger. I decided to pass on the jack cheese because I was on diet, but I am certain it would have made the burger even more satisfying.\u003c/p>\n\u003cp>For dessert, I stayed true to my diet and had a bowl of blueberries and a bowl of fruit (pineapple, strawberry, melons). Everything tasted sweet and fresh, which was a nice finish to a good lunch.\u003c/p>\n\u003cp>Parking was not bad. I saw a few parking spaces that stayed available for a long time. If I was in the area and in the mood for a burger, I would definitely stop into Mama’s.\u003c/p>\n\u003cp>I do plan on coming back for breakfast one day. The breakfast menu is really worth looking at. There are 11 special made-to-order omelets on the menu, including a vegetarian version and a French toast menu that includes buttermilk pancakes, dollar size pancakes, banana pancakes, and a kugelhuph, which is Mama’s home baked brioche bread with golden raisins, cinnamon, dates, and sliced almonds.\u003c/p>\n\u003cp>The restroom was interesting. I am at a loss for words.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Mama’s on Washington Square:\u003c/strong> Thursday, January 8, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMama’s would probably be my go-to breakfast place if I lived in San Francisco. Almost everything about my visit was smooth, including the parking and the wait. Me and Mama’s…it was like we were meant to be together.\n\u003cp>As soon as I stepped inside the restaurant, I could feel the warm, friendly air. It was sunny and bright with windows all around, and my friend and I started chatting with the perfect stranger in line in front of us. He had traveled all the way from D.C. to eat there. Just kidding! He was actually in town for the Mac World thing, but he had been to Mama’s on a previous trip and had returned. He recommended the French toast. I thought it might be boring at first, but after learning that they were made from unique homemade breads, I decided to give them a try. I got the cinnamon one with seasonal berries and a glass of fresh squeezed orange juice.\u003c/p>\n\u003cp>The one thing that I wish they had were portable paper menus. The breakfast menu was hidden behind the line of people waiting to order, and it was not easy to view for us two short Asian girls.\u003c/p>\n\u003cp>I’d read that the wait at Mama’s could be horrendous, like up to two hours, but on this late Thursday morning, it was a breeze. I think the wait to order was about the same as the wait for the food to arrive, which wasn’t too long at all. Not the speediest, but definitely tolerable.\u003c/p>\n\u003cp>My French toast was just perfect with warm fresh berries on top. To sweeten it, I used the homemade jam instead of the maple syrup. I will SO go back to Mama’s for the jam. It was simply divine.\u003c/p>\n\u003cp>I had a few bites of my friend’s shrimp with eggs special. It was too shrimpy/fishy for my taste, and it also tasted like it had egg yolk in it, when my friend had requested that only egg white be used. She ended up not finishing the plate. I felt a little bad because the portion size was already a bit small. Even my large glass of orange juice was a little smaller than I expected. Hopefully she was full from eating the toast with loads of jam on it.\u003c/p>\n\u003cp>Service was flawless. Our waitress came by often to ask if coffee refills were needed, and she also very promptly brought the requested ketchup and Tabasco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mama’s is a petite and cozy restaurant that serves good food made with great ingredients. If you ever walk by and there isn’t a wait, and you’re even a little bit hungry, I suggest you stop and eat something! I most certainly would.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sahn Maru Korean BBQ: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1966\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/sahnmaru15.jpg\" alt=\"Banchan\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru17.jpg\" alt=\"BBQ Chicken\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru22.jpg\" alt=\"Fish Egg Soup\" hspace=\"3\">\u003cbr>\nBanchan (sidedishes including kimchi), BBQ Chicken, Fish Egg Soup\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Friday, December 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOh, how I longed for a great local Korean restaurant during the ten years of my residence in the Bay Area before Sahn Maru opened its doors on Telegraph Avenue in Berkeley. Ever since 2004, Sahn Maru has been my go-to Korean restaurant whenever I felt my hunger pangs for authentic Korean food. No longer did I have to endure terrible service from the many decent, but not so customer-oriented Korean joints in the East Bay. I could go to Sahn Maru, where they treated every customer respectfully, from the young to the old, from the Korean to the non-Korean.\n\u003cp>The spacious restaurant is filled with tables made from large wooden slabs and chairs with tied on cushions. There is a large T.V., a Korean restaurant staple, and some traditional figurines decorate the counters. Some pictures of the food line one side of the wall. There are also some questionable pieces like a large wooden sculpture of a woman with her a** in the air. That one gave me and my friends a couple of chuckles. There are a few other random behinds on the wall too.\u003c/p>\n\u003cp>Sahn Maru is my favorite Korean restaurant because they have great food and great services. Their fish egg soup (pollock), seafood bi bim bap, pork bone and potato stew (gam ja tang), soft tofu stew, pork ribs, and crab stew are some of my go-to dishes, but no matter what I order, they always serve up the same great ban chan (side dishes). Their ban chans are well seasoned and generously portioned. You can always ask for more, too, and the staff is eager to refill! My favorite ban chan is the spicy anchovies. It sounds kind of gross, but they are packed full of calcium and taste mostly like the sugary, peppery flavorings they are covered in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sahn Maru has great dishes for carnivores that my husband orders every single time, but in my opinion, their strength is in their stews and soups. The fish egg soup (al chi gae) has a deep, complex, and full flavor. You might even enjoy the fish egg sacks too, once you get over the unusual texture. The gam ja tang also has a thick soup base that must have at least a dozen different spices in it. You know that it’s had enough time to simmer because the meat crumbles off the bones. Their noodles for the kal gook soo are made in-house and are chewy- delicious. If you must have a meat dish, I recommend the spicy pork ribs. The marinade is soaked into every fiber, filling each bite of the meat with yummy goodness.\u003c/p>\n\u003cp>The only dish that I’ve questioned is the pork bok kum (stir fry), in which they use bacon. When I ordered it, the owner warned that they do this dish a bit differently, but I was still disappointed by the soggy bacon. Bacon is meant to be consumed crispy!\u003c/p>\n\u003cp>The attentive and friendly service is what truly sets apart this restaurant from other Korean restaurants. They are very helpful to new customers, especially those who seem like they might be new to Korean food. I’ve often heard the owner and the waitstaff explain and recommend various dishes, even warning customers of how spicy a dish might be.\u003c/p>\n\u003cp>Sahn Maru owners and staff always greet me with a warm smile and even notice when I haven’t been there recently. I’ve had my rehearsal dinner there and various birthday parties and gatherings in the large private room that customers can use for free. The restaurant is also exceptionally great for those with young kids, because they serve a tray with rice, soup, and various ban chans for the little one at no cost.\u003c/p>\n\u003cp>If you’ve never tried Korean food, or are tired of the same ol’ Korean BBQ, try Sahn Maru! There is usually plenty of street parking, or if you get lucky, you might be able to find a spot in the tiny, secret, side parking lot.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Wednesday, January 7, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWent into Sahn Maru, a Korean BBQ restaurant. It’s a large restaurant with about 20 tables. The waiter sat me down right away. He gave me a menu, and then the waitress came over with some barley and corn tea.\n\u003cp>I ordered the BBQ short ribs and the BBQ chicken, which came with nine side dishes, kim chee, fish cakes, mung beans, broccoli, daikon radish, mushrooms, jelly, dried fish. Also with the meal, came soup and white rice. It only took about five to ten minutes to get my order. I ate the seaweed soup first, very good. I asked the waitress if there was any MSG in any of the food, which she said no, there wasn’t.\u003c/p>\n\u003cp>I looked around the restaurant and saw miniature kimonos in frames. On one side of the restaurant and on the other side, there are pictures of the foods you can order from the menu. At the register stood two dolls in a case, very pretty. There was also a large television screen playing. Their tables and chairs were made out of thick pine and their chairs were large.\u003c/p>\n\u003cp>The portions of the foods were perfect and very good. I especially liked the BBQ chicken. At the end of the meal the waiter brought over a cinnamon tea with nuts in it served cold. It was very good.\u003c/p>\n\u003cp>The bill came to $27.05 and I added a five-dollar tip. I enjoyed the restaurant very much. I think that maybe when I’m in Oakland again, I might make a visit to have some more of their wonderful food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Sunday, December 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant is located on what is called Kimchee Row, and is close to other Korean restaurants. Sahn Maru seemed just like the rest from the outside, but an interesting ambiance waits within. The decor is unique, to say the least, with English Country decor (i.e. what I would imagine as tables and chairs straight from a kitchen on a Kentucky farm) mixed in with items from Korea (i.e. the huge Korean drum near the door).\n\u003cp>Looking past the odd decor inside, the atmosphere was very warm and inviting. The waitstaff was instantly on their feet and gave us a warm smile and greeting as we passed through the doors. Perhaps it was because it was a Sunday night around 5:30pm or because we were the only ones there, but the staff was very attentive. After our orders were taken, the waitress brought out my daughter’s kimchee and appetizers first and then ours a bit later. The kimchee here was standard with the average number of various kimchees (I counted around seven or eight various types), however, the kimchee portions were a little on the small side (although if you ask for more, the waitress happily obliges). Also, the taste is a little off. There were one of two of the dishes that weren’t as good as others, and they brought the overall kimchee taste down (probably the pickled celery-yuck).\u003c/p>\n\u003cp>After a sort of rocky start with the kimchee, the main dishes were finally brought out piping hot. The main courses did take some time to arrive, but I suspect it was because the food was made to order. The main meat dish was tasty and is better than the average Korean restaurants. The meat was thoroughly flavorful and was not overly sweet. Manly Korean restaurants make the mistake of making their meat too sweet, and this was not the case here. Also, the meat that came with the beef and tofu soup was good as well. The slices were cut very thinly, and this, too, was not overly sweet. Though there was one small setback, the meat was not that lean, and a little over a third of the dish was fat. My daughter loved this meat, by the way, because of the thinness of the meat; she was able to chew it rather easily.\u003c/p>\n\u003cp>As for the beef and tofu soup, this was delicious. The tofu didn’t overpower the dish, and there was enough beef and zucchini/cucumber to balance the dish out. What really made this dish stand out compared to other Korean restaurants is the smell of the soup. This dish is usually very pungent, but at Sahn Maru, the smell was minimal, and the taste was perfect.\u003c/p>\n\u003cp>Overall, the main dishes were better than your average Korean restaurant, however, the kimchee was a little lacking. And although the decor was somewhat lacking, the atmosphere was warm and inviting. I would probably visit them again if I happen to be in the area and craved Korean. There really wasn’t anything that wowed me enough to go all the way to Oakland for Korean food, and the place wasn’t cheap. I’d rather take my family to a good restaurant locally and save gas and a dry cleaning bill (Korean food really sticks to your hair and clothes).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At the end of our meal, we were given a cup of cold, sweet tea. The tea was delicious and one of a kind. Do not leave this place without drinking this special dessert tea.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n4315 Telegraph Avenue (at 44th Street)\r\nOakland, CA 94609\r\n\u003cstrong>Phone:\u003c/strong> 510-653-3366\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Korean\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008-2009",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sahn Maru Korean BBQ: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1966\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/sahnmaru15.jpg\" alt=\"Banchan\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru17.jpg\" alt=\"BBQ Chicken\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru22.jpg\" alt=\"Fish Egg Soup\" hspace=\"3\">\u003cbr>\nBanchan (sidedishes including kimchi), BBQ Chicken, Fish Egg Soup\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Friday, December 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOh, how I longed for a great local Korean restaurant during the ten years of my residence in the Bay Area before Sahn Maru opened its doors on Telegraph Avenue in Berkeley. Ever since 2004, Sahn Maru has been my go-to Korean restaurant whenever I felt my hunger pangs for authentic Korean food. No longer did I have to endure terrible service from the many decent, but not so customer-oriented Korean joints in the East Bay. I could go to Sahn Maru, where they treated every customer respectfully, from the young to the old, from the Korean to the non-Korean.\n\u003cp>The spacious restaurant is filled with tables made from large wooden slabs and chairs with tied on cushions. There is a large T.V., a Korean restaurant staple, and some traditional figurines decorate the counters. Some pictures of the food line one side of the wall. There are also some questionable pieces like a large wooden sculpture of a woman with her a** in the air. That one gave me and my friends a couple of chuckles. There are a few other random behinds on the wall too.\u003c/p>\n\u003cp>Sahn Maru is my favorite Korean restaurant because they have great food and great services. Their fish egg soup (pollock), seafood bi bim bap, pork bone and potato stew (gam ja tang), soft tofu stew, pork ribs, and crab stew are some of my go-to dishes, but no matter what I order, they always serve up the same great ban chan (side dishes). Their ban chans are well seasoned and generously portioned. You can always ask for more, too, and the staff is eager to refill! My favorite ban chan is the spicy anchovies. It sounds kind of gross, but they are packed full of calcium and taste mostly like the sugary, peppery flavorings they are covered in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sahn Maru has great dishes for carnivores that my husband orders every single time, but in my opinion, their strength is in their stews and soups. The fish egg soup (al chi gae) has a deep, complex, and full flavor. You might even enjoy the fish egg sacks too, once you get over the unusual texture. The gam ja tang also has a thick soup base that must have at least a dozen different spices in it. You know that it’s had enough time to simmer because the meat crumbles off the bones. Their noodles for the kal gook soo are made in-house and are chewy- delicious. If you must have a meat dish, I recommend the spicy pork ribs. The marinade is soaked into every fiber, filling each bite of the meat with yummy goodness.\u003c/p>\n\u003cp>The only dish that I’ve questioned is the pork bok kum (stir fry), in which they use bacon. When I ordered it, the owner warned that they do this dish a bit differently, but I was still disappointed by the soggy bacon. Bacon is meant to be consumed crispy!\u003c/p>\n\u003cp>The attentive and friendly service is what truly sets apart this restaurant from other Korean restaurants. They are very helpful to new customers, especially those who seem like they might be new to Korean food. I’ve often heard the owner and the waitstaff explain and recommend various dishes, even warning customers of how spicy a dish might be.\u003c/p>\n\u003cp>Sahn Maru owners and staff always greet me with a warm smile and even notice when I haven’t been there recently. I’ve had my rehearsal dinner there and various birthday parties and gatherings in the large private room that customers can use for free. The restaurant is also exceptionally great for those with young kids, because they serve a tray with rice, soup, and various ban chans for the little one at no cost.\u003c/p>\n\u003cp>If you’ve never tried Korean food, or are tired of the same ol’ Korean BBQ, try Sahn Maru! There is usually plenty of street parking, or if you get lucky, you might be able to find a spot in the tiny, secret, side parking lot.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Wednesday, January 7, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWent into Sahn Maru, a Korean BBQ restaurant. It’s a large restaurant with about 20 tables. The waiter sat me down right away. He gave me a menu, and then the waitress came over with some barley and corn tea.\n\u003cp>I ordered the BBQ short ribs and the BBQ chicken, which came with nine side dishes, kim chee, fish cakes, mung beans, broccoli, daikon radish, mushrooms, jelly, dried fish. Also with the meal, came soup and white rice. It only took about five to ten minutes to get my order. I ate the seaweed soup first, very good. I asked the waitress if there was any MSG in any of the food, which she said no, there wasn’t.\u003c/p>\n\u003cp>I looked around the restaurant and saw miniature kimonos in frames. On one side of the restaurant and on the other side, there are pictures of the foods you can order from the menu. At the register stood two dolls in a case, very pretty. There was also a large television screen playing. Their tables and chairs were made out of thick pine and their chairs were large.\u003c/p>\n\u003cp>The portions of the foods were perfect and very good. I especially liked the BBQ chicken. At the end of the meal the waiter brought over a cinnamon tea with nuts in it served cold. It was very good.\u003c/p>\n\u003cp>The bill came to $27.05 and I added a five-dollar tip. I enjoyed the restaurant very much. I think that maybe when I’m in Oakland again, I might make a visit to have some more of their wonderful food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Sunday, December 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant is located on what is called Kimchee Row, and is close to other Korean restaurants. Sahn Maru seemed just like the rest from the outside, but an interesting ambiance waits within. The decor is unique, to say the least, with English Country decor (i.e. what I would imagine as tables and chairs straight from a kitchen on a Kentucky farm) mixed in with items from Korea (i.e. the huge Korean drum near the door).\n\u003cp>Looking past the odd decor inside, the atmosphere was very warm and inviting. The waitstaff was instantly on their feet and gave us a warm smile and greeting as we passed through the doors. Perhaps it was because it was a Sunday night around 5:30pm or because we were the only ones there, but the staff was very attentive. After our orders were taken, the waitress brought out my daughter’s kimchee and appetizers first and then ours a bit later. The kimchee here was standard with the average number of various kimchees (I counted around seven or eight various types), however, the kimchee portions were a little on the small side (although if you ask for more, the waitress happily obliges). Also, the taste is a little off. There were one of two of the dishes that weren’t as good as others, and they brought the overall kimchee taste down (probably the pickled celery-yuck).\u003c/p>\n\u003cp>After a sort of rocky start with the kimchee, the main dishes were finally brought out piping hot. The main courses did take some time to arrive, but I suspect it was because the food was made to order. The main meat dish was tasty and is better than the average Korean restaurants. The meat was thoroughly flavorful and was not overly sweet. Manly Korean restaurants make the mistake of making their meat too sweet, and this was not the case here. Also, the meat that came with the beef and tofu soup was good as well. The slices were cut very thinly, and this, too, was not overly sweet. Though there was one small setback, the meat was not that lean, and a little over a third of the dish was fat. My daughter loved this meat, by the way, because of the thinness of the meat; she was able to chew it rather easily.\u003c/p>\n\u003cp>As for the beef and tofu soup, this was delicious. The tofu didn’t overpower the dish, and there was enough beef and zucchini/cucumber to balance the dish out. What really made this dish stand out compared to other Korean restaurants is the smell of the soup. This dish is usually very pungent, but at Sahn Maru, the smell was minimal, and the taste was perfect.\u003c/p>\n\u003cp>Overall, the main dishes were better than your average Korean restaurant, however, the kimchee was a little lacking. And although the decor was somewhat lacking, the atmosphere was warm and inviting. I would probably visit them again if I happen to be in the area and craved Korean. There really wasn’t anything that wowed me enough to go all the way to Oakland for Korean food, and the place wasn’t cheap. I’d rather take my family to a good restaurant locally and save gas and a dry cleaning bill (Korean food really sticks to your hair and clothes).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of our meal, we were given a cup of cold, sweet tea. The tea was delicious and one of a kind. Do not leave this place without drinking this special dessert tea.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Old Clam House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1824\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/oldclamhouse13.jpg\" alt=\"Cioppino\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse14.jpg\" alt=\"Clambake Special\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse18.jpg\" alt=\"Oysters on the Half Shell\" hspace=\"3\">\u003cbr>\nCioppino, Clambake Special, Oysters on the Half Shell\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/kristen-schwartz.jpg\" alt=\"Kristen Schwartz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother and Paralegal\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Old Clam House\u003cbr>\n\u003cstrong>Reviewed The Old Clam House:\u003c/strong> Tuesday, December 9, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI first started going to the Old Clam House when I was pregnant with my twin boys, about four years ago. I had heard about the restaurant and had a craving for fish and chips, so we rolled on down from Bernal Heights to check it out. Parking is easy, and I often find a spot in front or to the side of the restaurant. When you walk in, you can either step up into the bar area or you can have a seat in the dining room. I always eat in the bar area, because it is lively, bright, and the same servers have been there since my first time, and we’ve become friendly with them.\n\u003cp>Once you sit down, you are promptly provided a small cup of warm clam broth and fresh, crunchy sourdough bread. My boys like to dip the bread in the broth. I’m not a fan of the warm clam broth, but the kids sure love it. After I had the twins, I stopped ordering the fried fish platter (a heaping combination of fish, oysters, shrimp, scallops, and calamari) and switched to the Lazy Man Cioppino, which is served in a huge bowl and is filled with clams, mussels, fish, crab, scallops, and is absolutely delicious! I always start my dinner or lunch with the house salad, which is big enough to split. The salad is not your average house salad. It starts with romaine lettuce, then is surrounded by a sliced egg, olives, tomato, croutons, and topped with shaved raw beet and carrot.\u003c/p>\n\u003cp>The Old Clam House is very family friendly, which keeps bringing us back. All three of my boys and my husband have their favorite dishes: the twins share a burger or a big plate of pasta with marinara sauce, and my oldest son usually has the pesto clams and linguini, the seafood ravioli, or the fish and chips. My husband will often order the special, which changes nightly. Most recently, he ordered the prawns and scallop kabob and was served a huge plate of rice, fresh steamed vegetables, topped with a skewer of three large prawns and three large scallops. When dining with friends, I like to order appetizers for the table. The steamed clams are a must, and the calamari is always perfect. We’ve tried the chicken wings, raw oysters, and stuffed mushrooms with crab, and all are quite good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food at the Old Clam House is prepared in a traditional fashion and rarely fails to please. The portions are huge, so sharing a meal is not a bad idea if you are not super hungry. The Old Clam House has been a San Francisco hot spot since 1861. My mother-in-law, a native San Franciscan, recalls first going to the Old Clam House in the 1940s. I would recommend this restaurant to all my friends and often do. The Old Clam House is a simple, comfortable, family restaurant with friendly severs and bartenders. The walls in the bar dining area are covered in old license plates, San Francisco memorabilia, and the barstools around the bar are old tractor seats and sure are comfortable!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/fernando-gonzalez.jpg\" alt=\"Fernando Gonzalez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fernando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gialina\u003cbr>\n\u003cstrong>Reviewed The Old Clam House:\u003c/strong> Monday, December 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTwo words: old school. This is the kind of place my father would love, and I don’t mean that as a compliment. He generally doesn’t like to eat at restaurants that haven’t been around since at least the Carter administration. And you have to see the setup at the Old Clam House to believe it. Enough flair to start a forest fire, and the stoplight above the bar was nice and subtle. Also, full disclosure: I really wanted to hate the food. My wife and I were only able to eat there after a few attempts. Since there was no website to check the hours of operation, we tried calling the number listed on Yelp and other websites. No one answered on Monday after a few tries, so we figured they were closed on Mondays, then on Tuesday there was also no answer.\n\u003cp>We did end up finding the hours somehow via Google, which claimed the restaurant was open each night until 9pm, and 9:30 on Thursday through Saturday. So, on Thursday, after my wife returned from work, we arrived at 8:30pm, but the bartender told us the kitchen was closed. I asked for clarification on the hours of service, and she confirmed the 9:30 closing time. When I showed her the time, she responded by saying “Oh, you’re right!” She went back into the kitchen but came back saying that everyone had gone home. I got the impression that the Old Clam House operates similarly to my cafeteria at work. The posted hours say the grill closes at 7pm, but when people stop lining up the cooks go home.\u003c/p>\n\u003cp>Therefore, in an effort to actually eat food here, we arrived at 6:45 on a Monday evening. The large neon sign out front, which was illuminated on our previous visit, was not lit, so I began to worry that I was destined not to try it. However, they were open and actually serving food, so we sat down. I started with the Blue Point oysters, which were tasty and fresh, while my wife had the side salad, served with a hard-boiled egg and deep-fried croutons. For the mains, I opted not to try their famous cioppino, but rather their seafood Provençal. I was surprised by how good this dish was. The pasta was piping hot, the crab legs well prepared, and the seafood blended well with the marinara. I quite enjoyed it. My wife, on the other hand, had the deep fried seafood combo, a massive platter of snapper, calamari, shrimp, scallops, and other components I couldn’t identify, with a side of over-steamed vegetables. Not as big a hit.\u003c/p>\n\u003cp>Finally, we asked to see the dessert menu, but the waiter returned with our check. We took that as a hint, either that the desserts were not worth trying, or that it was closing time. I suppose I would return, especially to try the impressive-looking cioppino, but only if my father were in town.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/greg-marvin.jpg\" alt=\"Greg Marvin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Art Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Napa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mustards Grill\u003cbr>\n\u003cstrong>Reviewed The Old Clam House:\u003c/strong> Saturday, November 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Old Clam House is located in a rather dark industrial area of San Francisco on the Old Bayshore Blvd. It was established in 1861 and has remained in the same location with the same original building. Entering into the Old Clam House is like stepping back into history.\n\u003cp>Coming from out of town, I found it easy to locate with parking available behind the restaurant. The restaurant is divided into two sections: on one side there is a large bar with seating for food, and on the other side, a more formal casual dining area. The staff is friendly and helpful. There are numerous photos of celebrities and old photos of the restaurant on the walls.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When first seated, we were brought a cup of clam broth and sourdough bread. The clam broth is very savory with fish and lemon flavors. It was a good start for a chilly November night. I chose their signature dish: the clam bake special. It comes in a large bowl filled with steamed clams, scallops, oysters, mussels, crab legs, prawns, and an ear of corn in a delicious broth. The bowl is filled with shells, so you do not get as much fish as you do in other dishes on the menu. I had the opportunity to try the cioppino, which was filled to the top with shell fish in an outstanding tomato base sauce. Those in my party who chose the crab salads found them to be filled with a generous amount of crab and very crisp greens. The menu is large with many different items and the pricing is moderate. The restaurant was somewhat empty for a Saturday night, which made for an enjoyable evening.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n299 Bayshore Boulevard (at Oakdale Avenue)\r\nSan Francisco, CA 94124\r\n\u003cstrong>Phone:\u003c/strong> 415-826-4880\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Old Clam House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1824\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/oldclamhouse13.jpg\" alt=\"Cioppino\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse14.jpg\" alt=\"Clambake Special\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse18.jpg\" alt=\"Oysters on the Half Shell\" hspace=\"3\">\u003cbr>\nCioppino, Clambake Special, Oysters on the Half Shell\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/kristen-schwartz.jpg\" alt=\"Kristen Schwartz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother and Paralegal\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Old Clam House\u003cbr>\n\u003cstrong>Reviewed The Old Clam House:\u003c/strong> Tuesday, December 9, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI first started going to the Old Clam House when I was pregnant with my twin boys, about four years ago. I had heard about the restaurant and had a craving for fish and chips, so we rolled on down from Bernal Heights to check it out. Parking is easy, and I often find a spot in front or to the side of the restaurant. When you walk in, you can either step up into the bar area or you can have a seat in the dining room. I always eat in the bar area, because it is lively, bright, and the same servers have been there since my first time, and we’ve become friendly with them.\n\u003cp>Once you sit down, you are promptly provided a small cup of warm clam broth and fresh, crunchy sourdough bread. My boys like to dip the bread in the broth. I’m not a fan of the warm clam broth, but the kids sure love it. After I had the twins, I stopped ordering the fried fish platter (a heaping combination of fish, oysters, shrimp, scallops, and calamari) and switched to the Lazy Man Cioppino, which is served in a huge bowl and is filled with clams, mussels, fish, crab, scallops, and is absolutely delicious! I always start my dinner or lunch with the house salad, which is big enough to split. The salad is not your average house salad. It starts with romaine lettuce, then is surrounded by a sliced egg, olives, tomato, croutons, and topped with shaved raw beet and carrot.\u003c/p>\n\u003cp>The Old Clam House is very family friendly, which keeps bringing us back. All three of my boys and my husband have their favorite dishes: the twins share a burger or a big plate of pasta with marinara sauce, and my oldest son usually has the pesto clams and linguini, the seafood ravioli, or the fish and chips. My husband will often order the special, which changes nightly. Most recently, he ordered the prawns and scallop kabob and was served a huge plate of rice, fresh steamed vegetables, topped with a skewer of three large prawns and three large scallops. When dining with friends, I like to order appetizers for the table. The steamed clams are a must, and the calamari is always perfect. We’ve tried the chicken wings, raw oysters, and stuffed mushrooms with crab, and all are quite good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The food at the Old Clam House is prepared in a traditional fashion and rarely fails to please. The portions are huge, so sharing a meal is not a bad idea if you are not super hungry. The Old Clam House has been a San Francisco hot spot since 1861. My mother-in-law, a native San Franciscan, recalls first going to the Old Clam House in the 1940s. I would recommend this restaurant to all my friends and often do. The Old Clam House is a simple, comfortable, family restaurant with friendly severs and bartenders. The walls in the bar dining area are covered in old license plates, San Francisco memorabilia, and the barstools around the bar are old tractor seats and sure are comfortable!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/fernando-gonzalez.jpg\" alt=\"Fernando Gonzalez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fernando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gialina\u003cbr>\n\u003cstrong>Reviewed The Old Clam House:\u003c/strong> Monday, December 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTwo words: old school. This is the kind of place my father would love, and I don’t mean that as a compliment. He generally doesn’t like to eat at restaurants that haven’t been around since at least the Carter administration. And you have to see the setup at the Old Clam House to believe it. Enough flair to start a forest fire, and the stoplight above the bar was nice and subtle. Also, full disclosure: I really wanted to hate the food. My wife and I were only able to eat there after a few attempts. Since there was no website to check the hours of operation, we tried calling the number listed on Yelp and other websites. No one answered on Monday after a few tries, so we figured they were closed on Mondays, then on Tuesday there was also no answer.\n\u003cp>We did end up finding the hours somehow via Google, which claimed the restaurant was open each night until 9pm, and 9:30 on Thursday through Saturday. So, on Thursday, after my wife returned from work, we arrived at 8:30pm, but the bartender told us the kitchen was closed. I asked for clarification on the hours of service, and she confirmed the 9:30 closing time. When I showed her the time, she responded by saying “Oh, you’re right!” She went back into the kitchen but came back saying that everyone had gone home. I got the impression that the Old Clam House operates similarly to my cafeteria at work. The posted hours say the grill closes at 7pm, but when people stop lining up the cooks go home.\u003c/p>\n\u003cp>Therefore, in an effort to actually eat food here, we arrived at 6:45 on a Monday evening. The large neon sign out front, which was illuminated on our previous visit, was not lit, so I began to worry that I was destined not to try it. However, they were open and actually serving food, so we sat down. I started with the Blue Point oysters, which were tasty and fresh, while my wife had the side salad, served with a hard-boiled egg and deep-fried croutons. For the mains, I opted not to try their famous cioppino, but rather their seafood Provençal. I was surprised by how good this dish was. The pasta was piping hot, the crab legs well prepared, and the seafood blended well with the marinara. I quite enjoyed it. My wife, on the other hand, had the deep fried seafood combo, a massive platter of snapper, calamari, shrimp, scallops, and other components I couldn’t identify, with a side of over-steamed vegetables. Not as big a hit.\u003c/p>\n\u003cp>Finally, we asked to see the dessert menu, but the waiter returned with our check. We took that as a hint, either that the desserts were not worth trying, or that it was closing time. I suppose I would return, especially to try the impressive-looking cioppino, but only if my father were in town.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/greg-marvin.jpg\" alt=\"Greg Marvin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Art Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Napa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mustards Grill\u003cbr>\n\u003cstrong>Reviewed The Old Clam House:\u003c/strong> Saturday, November 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Old Clam House is located in a rather dark industrial area of San Francisco on the Old Bayshore Blvd. It was established in 1861 and has remained in the same location with the same original building. Entering into the Old Clam House is like stepping back into history.\n\u003cp>Coming from out of town, I found it easy to locate with parking available behind the restaurant. The restaurant is divided into two sections: on one side there is a large bar with seating for food, and on the other side, a more formal casual dining area. The staff is friendly and helpful. There are numerous photos of celebrities and old photos of the restaurant on the walls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When first seated, we were brought a cup of clam broth and sourdough bread. The clam broth is very savory with fish and lemon flavors. It was a good start for a chilly November night. I chose their signature dish: the clam bake special. It comes in a large bowl filled with steamed clams, scallops, oysters, mussels, crab legs, prawns, and an ear of corn in a delicious broth. The bowl is filled with shells, so you do not get as much fish as you do in other dishes on the menu. I had the opportunity to try the cioppino, which was filled to the top with shell fish in an outstanding tomato base sauce. Those in my party who chose the crab salads found them to be filled with a generous amount of crab and very crisp greens. The menu is large with many different items and the pricing is moderate. The restaurant was somewhat empty for a Saturday night, which made for an enjoyable evening.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Gialina: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1817\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/gialina16.jpg\" alt=\"Potato Pizza Pie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina17.jpg\" alt=\"Atomica Pizza Pie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina20.jpg\" alt=\"Housemade Ruby Red Grapefruit Italian Ice\" hspace=\"3\">\u003cbr>\nPotato Pizza Pie with Applewood Smoked Bacon, Red Onions, Rosemary and Gorgonzola; Atomica Pizza Pie with Tomato, Mushrooms, Mozzarella, Spicy Chilies and Red Onions; Housemade Ruby Red Grapefruit Italian Ice with Campari\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/fernando-gonzalez.jpg\" alt=\"Fernando Gonzalez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fernando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gialina\u003cbr>\n\u003cstrong>Reviewed Gialina:\u003c/strong> Monday, December 1, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLet me start by saying that over the approximately 20 times that I have eaten at Gialina, I have never failed to be impressed. I enjoy pizzas of all styles and quality, but Gialina is definitely the best gourmet thin crust pizza in San Francisco. Everything on the menu looks good, and they frequently change their offerings based on produce and items that are in season, so it is a good thing that I live just up the block, enabling me to try as many things as possible. I enjoy the neighborhood, family feel of the restaurant, and I am willing to brave the crowds (they don’t take reservations) for the excellent salads and pizzas. Despite the crowds and the high quality of the food, the atmosphere is relaxed and the service always helpful and appropriate, educating me on the variety of cured meats and chilies that are offered, as well as the Italian wines, when necessary.\n\u003cp>On this visit, my wife and I started with a salad of sautéed beet greens with goat cheese, lemon, chilies, and breadcrumbs. The salads and starters are always wonderful. The greens are fresh and appropriately dressed, often served with fresh fruits in season and well-chosen cheeses. They also offer both a small and large size, so the salad can be shared with the table. As a fan of summer fruits, I favor the salads with peaches, nectarines, or heirloom tomatoes, but regardless of season they manage to offer a variety of options.\u003c/p>\n\u003cp>The back of the menu also includes explanations of different chilies and cured meats to assist those like me who know little of these things. We then had the sweet Italian sausage pizza with tomatoes, red onions, and aged provolone. Their classic pizzas are the Atomica with red sauce and mushrooms, and the potato/bacon, to which we often add an egg. My personal favorite is the pork belly pizza, but on this visit we decided to try something new, so we went with the sausage pizza. It was a nice balance of sweet and spicy with a very tasty red sauce. The crust was thin and crisp, and the one pizza was enough for the two of us to feel satiated. We then finished, as always, with Bi-rite ice cream. Bi-rite, I can tell you, produces the highest quality ice cream in San Francisco, if not the entire Bay Area, and Gialina usually has a selection of three or four flavors, though I usually order the mint chocolate chip.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another big plus of Gialina is the selection of inexpensive Italian wines that they offer. They have five or six white wines, five or six reds, plus a sparkling or two, and they offer all by the glass or carafe, in addition to bottles. Admittedly, I know very little about Italian wine, but feel comfortable choosing a recommendation of the servers. They’ll even let you try a taste of some wines if you are not sure. One more thing: in addition to the salads and pizzas, they offer a daily roast. This is often chicken, pork belly, or pork shoulder, as well as other meats. So if I am not necessarily in the mood for pizza, I can order the roast and it is always good. I have and will continue to recommend this restaurant to friends. It is family friendly, can accommodate larger groups, and you can also call ahead and get your name on the waiting list to cut down on your wait time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/kristen-schwartz.jpg\" alt=\"Kristen Schwartz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother and Paralegal\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Old Clam House\u003cbr>\n\u003cstrong>Reviewed Gialina:\u003c/strong> Wednesday, November 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHaving found a parking spot right in front of Gialina, we arrived in Glen Park a half hour before our friends were to meet us at the restaurant. My husband and I decided to walk around with our twin three-year-old boys and look into shops and restaurants in the quaint neighborhood prior to dinner. We found ourselves in a bookstore around the corner and had a great time chatting with the owner and picking out a few books. We meandered back over to Gialina and were greeted by the very friendly host.\n\u003cp>We were a party of 6, with twin three-year-old boys, in a very small restaurant, but the staff could not have been more accommodating. Immediately I felt comfortable and relaxed. Our server was friendly and answered all of our immediate questions.\u003c/p>\n\u003cp>The wine list offers suggestive pairings of wine with items on the menu. That was a very nice touch. We started dinner with a bottle of Nero D’Avola, and ordered several appetizers to share. Our dining companions are vegans, and we let our server know this right away, and she took care to serve the cheese that is normally sprinkled on top of the garden salad, on the side. The salad dressing for the garden salad was tangy and simply to die for. The menu simple states “Garden Lettuces” but I was pleasantly surprised to find sunchokes thinly sliced and tossed into the lettuces. We also had the avocado salad with mâche, fennel, pickled beets, and farro. Again, the dressing was delicious and the combination of ingredients was fantastic. The salumui plate was much larger than I had anticipated and everything on it was delicious. The long cooked beet greens with honeyed organic ricotta and poppyseeds was mediocre. The ricotta was too sweet and didn’t seem to fit with cold beet greens.\u003c/p>\n\u003cp>For entrees, our vegan friends had the potato pizza without the applewood-smoked bacon and gorgonzola and the puttanesca pizza without anchovies. Of the two vegan pizzas, the puttanesca was far better. The sauce was spicy and delicious. My husband had the potato pizza with the bacon and cheese, and it was very tasty. My children had a “child’s”-size pepperoni pizza, and both were fantastic. The server was considerate enough to let us know that they could make a smaller size pizza for the boys, which was not indicated on the menu, and I appreciated that. I had the Niman Ranch pork belly, which I’ve never tried before, served with warm farro, pumpkin, and oven-roasted tomatoes. I would not order it again, as I didn’t like the taste or texture of Pork Belly. My husband loved it and cleared my plate.\u003c/p>\n\u003cp>For dessert, we tried the house-made Italian ice — ruby grapefruit with Campari — and the chocolate truffle cake with whipped cream, both were perfect, but what really was a surprise treat was the complimentary chocolate-hazelnut dessert pizza that the server brought to us. To die for. It literally is a pizza, with a chocolate sauce on top with hazelnuts sprinkled on top and dollops of heavy whipped cream. It’s served warm. It was the perfect special treat to end the evening with.\u003c/p>\n\u003cp>The staff at Gialina was top notch. The restaurant is rather small and can be noisy, but not so that you can’t hear your dining companions. I will certainly return to Gialina in the future, and I will recommend it to my friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/greg-marvin.jpg\" alt=\"Greg Marvin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Art Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Napa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mustards Grill\u003cbr>\n\u003cstrong>Reviewed Gialina:\u003c/strong> Sunday, November 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing unfamiliar with San Francisco, I found Gialiana a challenging place to find, thankfully I brought friends, who were familiar with the city. When we first located the street, there was no sign in front of the restaurant, making it more difficult to find. Gialina is obviously a neighborhood restaurant, and you can see that it has a strong following.\n\u003cp>When you enter, you find numerous black and white photos of Italian families together, eating or standing in front of historic Italian sites, which define the cuisine. We had no problem being seated and were quickly served by our waitress. She was very knowledgeable about the menu and gave us time to just look and discuss what was being offered. For a pizza restaurant, they have a very impressive and unique list of choices. We chose to start with the organic and beet, lentil, and mâche salad that was very fresh, and served all four of us by ordering the large size. We each ordered a pizza, and I chose the chantarelle mushrooms with wild arugula, thyme, fontina, and truffle cheese. I felt that it lacked a definitive flavor without one ingredient coming through. The crust was very good, made in a thin-style with a crispy edge. One of the members of our party ordered the Zucca, which was made of butternut squash, sage, and ricotta, which was absolutely fantastic.\u003c/p>\n\u003cp>There are several dessert items available, I chose the whipped organic ricotta with Fuyu persimmons, pistachios, and honey, however, it seemed to need more fruit on it to make it a truly persimmon desert. We also sampled a lemon moscato Italian ice that we found to be too sour for our taste and a truffle chocolate cake that was fantastic, very light with a great dark chocolate flavor.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Gialina has very good food, the prices are average for the creative food they produce, and we were able to walk away with leftovers. This is a family place, so noise level was high at times with children and babies in a tight small room. Service was excellent, the décor was modest but nice, but it was difficult to get to from out of town or other parts of the city.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2842 Diamond Street (at Bosworth Street)\r\nSan Francisco, CA 94131\r\n\u003cstrong>Phone:\u003c/strong> 415-239-8500\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.gialina.com\">www.gialina.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Gialina: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1817\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/gialina16.jpg\" alt=\"Potato Pizza Pie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina17.jpg\" alt=\"Atomica Pizza Pie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina20.jpg\" alt=\"Housemade Ruby Red Grapefruit Italian Ice\" hspace=\"3\">\u003cbr>\nPotato Pizza Pie with Applewood Smoked Bacon, Red Onions, Rosemary and Gorgonzola; Atomica Pizza Pie with Tomato, Mushrooms, Mozzarella, Spicy Chilies and Red Onions; Housemade Ruby Red Grapefruit Italian Ice with Campari\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/fernando-gonzalez.jpg\" alt=\"Fernando Gonzalez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fernando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gialina\u003cbr>\n\u003cstrong>Reviewed Gialina:\u003c/strong> Monday, December 1, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLet me start by saying that over the approximately 20 times that I have eaten at Gialina, I have never failed to be impressed. I enjoy pizzas of all styles and quality, but Gialina is definitely the best gourmet thin crust pizza in San Francisco. Everything on the menu looks good, and they frequently change their offerings based on produce and items that are in season, so it is a good thing that I live just up the block, enabling me to try as many things as possible. I enjoy the neighborhood, family feel of the restaurant, and I am willing to brave the crowds (they don’t take reservations) for the excellent salads and pizzas. Despite the crowds and the high quality of the food, the atmosphere is relaxed and the service always helpful and appropriate, educating me on the variety of cured meats and chilies that are offered, as well as the Italian wines, when necessary.\n\u003cp>On this visit, my wife and I started with a salad of sautéed beet greens with goat cheese, lemon, chilies, and breadcrumbs. The salads and starters are always wonderful. The greens are fresh and appropriately dressed, often served with fresh fruits in season and well-chosen cheeses. They also offer both a small and large size, so the salad can be shared with the table. As a fan of summer fruits, I favor the salads with peaches, nectarines, or heirloom tomatoes, but regardless of season they manage to offer a variety of options.\u003c/p>\n\u003cp>The back of the menu also includes explanations of different chilies and cured meats to assist those like me who know little of these things. We then had the sweet Italian sausage pizza with tomatoes, red onions, and aged provolone. Their classic pizzas are the Atomica with red sauce and mushrooms, and the potato/bacon, to which we often add an egg. My personal favorite is the pork belly pizza, but on this visit we decided to try something new, so we went with the sausage pizza. It was a nice balance of sweet and spicy with a very tasty red sauce. The crust was thin and crisp, and the one pizza was enough for the two of us to feel satiated. We then finished, as always, with Bi-rite ice cream. Bi-rite, I can tell you, produces the highest quality ice cream in San Francisco, if not the entire Bay Area, and Gialina usually has a selection of three or four flavors, though I usually order the mint chocolate chip.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another big plus of Gialina is the selection of inexpensive Italian wines that they offer. They have five or six white wines, five or six reds, plus a sparkling or two, and they offer all by the glass or carafe, in addition to bottles. Admittedly, I know very little about Italian wine, but feel comfortable choosing a recommendation of the servers. They’ll even let you try a taste of some wines if you are not sure. One more thing: in addition to the salads and pizzas, they offer a daily roast. This is often chicken, pork belly, or pork shoulder, as well as other meats. So if I am not necessarily in the mood for pizza, I can order the roast and it is always good. I have and will continue to recommend this restaurant to friends. It is family friendly, can accommodate larger groups, and you can also call ahead and get your name on the waiting list to cut down on your wait time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/kristen-schwartz.jpg\" alt=\"Kristen Schwartz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother and Paralegal\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Old Clam House\u003cbr>\n\u003cstrong>Reviewed Gialina:\u003c/strong> Wednesday, November 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHaving found a parking spot right in front of Gialina, we arrived in Glen Park a half hour before our friends were to meet us at the restaurant. My husband and I decided to walk around with our twin three-year-old boys and look into shops and restaurants in the quaint neighborhood prior to dinner. We found ourselves in a bookstore around the corner and had a great time chatting with the owner and picking out a few books. We meandered back over to Gialina and were greeted by the very friendly host.\n\u003cp>We were a party of 6, with twin three-year-old boys, in a very small restaurant, but the staff could not have been more accommodating. Immediately I felt comfortable and relaxed. Our server was friendly and answered all of our immediate questions.\u003c/p>\n\u003cp>The wine list offers suggestive pairings of wine with items on the menu. That was a very nice touch. We started dinner with a bottle of Nero D’Avola, and ordered several appetizers to share. Our dining companions are vegans, and we let our server know this right away, and she took care to serve the cheese that is normally sprinkled on top of the garden salad, on the side. The salad dressing for the garden salad was tangy and simply to die for. The menu simple states “Garden Lettuces” but I was pleasantly surprised to find sunchokes thinly sliced and tossed into the lettuces. We also had the avocado salad with mâche, fennel, pickled beets, and farro. Again, the dressing was delicious and the combination of ingredients was fantastic. The salumui plate was much larger than I had anticipated and everything on it was delicious. The long cooked beet greens with honeyed organic ricotta and poppyseeds was mediocre. The ricotta was too sweet and didn’t seem to fit with cold beet greens.\u003c/p>\n\u003cp>For entrees, our vegan friends had the potato pizza without the applewood-smoked bacon and gorgonzola and the puttanesca pizza without anchovies. Of the two vegan pizzas, the puttanesca was far better. The sauce was spicy and delicious. My husband had the potato pizza with the bacon and cheese, and it was very tasty. My children had a “child’s”-size pepperoni pizza, and both were fantastic. The server was considerate enough to let us know that they could make a smaller size pizza for the boys, which was not indicated on the menu, and I appreciated that. I had the Niman Ranch pork belly, which I’ve never tried before, served with warm farro, pumpkin, and oven-roasted tomatoes. I would not order it again, as I didn’t like the taste or texture of Pork Belly. My husband loved it and cleared my plate.\u003c/p>\n\u003cp>For dessert, we tried the house-made Italian ice — ruby grapefruit with Campari — and the chocolate truffle cake with whipped cream, both were perfect, but what really was a surprise treat was the complimentary chocolate-hazelnut dessert pizza that the server brought to us. To die for. It literally is a pizza, with a chocolate sauce on top with hazelnuts sprinkled on top and dollops of heavy whipped cream. It’s served warm. It was the perfect special treat to end the evening with.\u003c/p>\n\u003cp>The staff at Gialina was top notch. The restaurant is rather small and can be noisy, but not so that you can’t hear your dining companions. I will certainly return to Gialina in the future, and I will recommend it to my friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/greg-marvin.jpg\" alt=\"Greg Marvin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Art Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Napa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mustards Grill\u003cbr>\n\u003cstrong>Reviewed Gialina:\u003c/strong> Sunday, November 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing unfamiliar with San Francisco, I found Gialiana a challenging place to find, thankfully I brought friends, who were familiar with the city. When we first located the street, there was no sign in front of the restaurant, making it more difficult to find. Gialina is obviously a neighborhood restaurant, and you can see that it has a strong following.\n\u003cp>When you enter, you find numerous black and white photos of Italian families together, eating or standing in front of historic Italian sites, which define the cuisine. We had no problem being seated and were quickly served by our waitress. She was very knowledgeable about the menu and gave us time to just look and discuss what was being offered. For a pizza restaurant, they have a very impressive and unique list of choices. We chose to start with the organic and beet, lentil, and mâche salad that was very fresh, and served all four of us by ordering the large size. We each ordered a pizza, and I chose the chantarelle mushrooms with wild arugula, thyme, fontina, and truffle cheese. I felt that it lacked a definitive flavor without one ingredient coming through. The crust was very good, made in a thin-style with a crispy edge. One of the members of our party ordered the Zucca, which was made of butternut squash, sage, and ricotta, which was absolutely fantastic.\u003c/p>\n\u003cp>There are several dessert items available, I chose the whipped organic ricotta with Fuyu persimmons, pistachios, and honey, however, it seemed to need more fruit on it to make it a truly persimmon desert. We also sampled a lemon moscato Italian ice that we found to be too sour for our taste and a truffle chocolate cake that was fantastic, very light with a great dark chocolate flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gialina has very good food, the prices are average for the creative food they produce, and we were able to walk away with leftovers. This is a family place, so noise level was high at times with children and babies in a tight small room. Service was excellent, the décor was modest but nice, but it was difficult to get to from out of town or other parts of the city.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mustards Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1820\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/mustardsgrill8.jpg\" alt=\"Tea-Smoked Peking Duck\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill14.jpg\" alt=\"Pork Chop\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill25.jpg\" alt=\"Vanilla-Bourbon Creme Brulee\" hspace=\"3\">\u003cbr>\nTea-Smoked Peking Duck, Pork Chop, Vanilla-Bourbon Crème Brûlée\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/greg-marvin.jpg\" alt=\"Greg Marvin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Art Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Napa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mustards Grill\u003cbr>\n\u003cstrong>Reviewed Mustards Grill:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Mustards Grill is located just north of the town of Yountville and has been in business for over 20 years , which says something about the quality of its food. It is owned and operated by Cindy Pawlcyn,who has been involved with several Bay Area restaurants including, Fog City Dinner in San Francsico.the Rio Grill,The Buckeye Road House in San Rafael, and two restaurants in St Helena, Go Fish and Cindy’s Back Street Kitchen. She has a great cookbook that was nominated by the James Beard Foundation, for cookbook of the year.\n\u003cp>I have always felt that the quality of the food is excellent, along with the service, and the size of the portions. It is an open room so there can be some noise level issues, but at the same time there is a certain entertainment value to having both locals and tourists in the same room. The main course that I always tend to order is the Peking smoked duck, which has a wonderful dark crispy skin and rich moist meat that stands up very well to red wines. When it is brought to your table it arrives with a great smoky aroma from there wood smoker. The starter courses, that I shared with my wife, were very ample for both of us and I especially enjoyed the calamara that is set on a bed of coleslaw, and could be ordered as a salad.\u003c/p>\n\u003cp>In my opinion Mustards Grill takes American cuisine and adds a unique creative touch, I don”t think there is anything that they prepare that is not good. If you have any question about the menu the wait staff can answer them for you, including incredients and preparation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I strongly recommend Mustards to anyone, there is ample parking and it is in a great location if you are traveling up the Napa Valley, but I do recommend reservations on the weekends, other wise you may have a long wait and there is not a lot of space in the bar area.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/fernando-gonzalez.jpg\" alt=\"Fernando Gonzalez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fernando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gialina\u003cbr>\n\u003cstrong>Reviewed Mustards Grill:\u003c/strong> Sunday, December 7, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It was a pleasure to eat at this restaurant in this idyllic wine country setting, which I’ve driven by many times but never eaten at. Due to its proximity to Brix, I often get them confused. But despite its laid back feeling, and what I would describe as bland décor, the cuisine was interesting and well executed. I have to admit, I was charmed by its description of its food as classy truck stop fare, as well as its binder (not menu) of wines which was labeled as “Way Too Many Wines.”\n\u003cp>Although intrigued by both the smell of grilled meats and the selection of grilled and pan-fried options, the Asian cuisine options seemed a little out of place. I don’t think of asian noodle salads when I think of a truck stop. I appreciated the idea of grilling quail with chipotle sauce and the Mongolian pork chop, but the Vietnamese lettuce wraps came out of nowhere. It seemed the chef was trying to marry Asian techniques with more classic barbecue, which I don’t object to, but since my wife is Vietnamese and is kind of stickler for authentic cuisine, I can tell you the lettuce wraps were not an option. So I started with the special salad of Sierra Beauty apples with mixed greens and goat cheese. The first thing that surprised me was its size. My wife ordered the garden greens salad, and it was literally a mound of lettuce and herbs packed onto the plate, lightly dressed with a few added nuts. My salad was also enormous, but the greens were fresh and tasty. I did feel it was a little too lightly dressed, maybe because they utilized all of their oil/vinegar earlier in the evening due to its mammoth salad servings. The salad could have also used a little more acid. The apples were also a little tart and overlapped with the flavor of the goat cheese, and perhaps a sweeter fruit would have contributed more. There was also a mixed selection of nuts in the salad (almonds, walnuts, peanuts, and pistachios, I believe), which I found strange, and would have preferred that the chef choose a single nut. It took some of the focus away from the fresh produce.\u003c/p>\n\u003cp> For the main course, I chose that chipotle quail with greens and matchsticks potatoes. Though intrigued by the pork chop and hanger steak, I’m a sucker for game birds and can never so no when I see them on the menu. This was a wonderful dish, as the quail was perfectly grilled to medium/medium-rare, and the sauce gave it a unique flavor, which also went perfectly with my chosen wine. Given the inherent difficulty in removing all of the meat from the bones, they were also kind enough to provide a wet nap so I could hose down after inhaling the quail. My wife ordered the hanger steak with sweet onion jam and French fries, which was also perfectly prepared and seasoned, with the sauce adding an extra element to elevate it above simple steak frites.\u003c/p>\n\u003cp> When entering the restaurant, the specials are easily visible on a large chalkboard above the kitchen, and my wife immediately noted the egg nog bread pudding for dessert. Sadly, by the time we ordered, it was no longer available. Disappointed, she instead chose the famous lemon-lime tart with ridiculously tall brown sugar meringue, while I ordered the classic crème brulee. The tart slice had, as described, a very tall meringue topping peaked about 6-8 inches from the plate. Equally surprising, my crème brulee came in a small ramekin, making it one of the the smaller ones I’ve ever received in a restaurant. I suppose that combined the two desserts averaged out to standard size. But I’ll start by describing my brulee. While small, it certainly packed a wallop, with a rich, creamy, vanilla bourbon flavor that was exceptionally well made. If anything, it was so heavy as to be a little too large. I would say that it was the best crème brulee I’ve ever eaten. Regarding the tart, the meringue topping was so large that it was difficult to access the actual lemon-lime tart portion. We ended up having to plop it on its side. The tart was quite good, though a little on the sweet side. The meringue was too much, both in size and sweetness, and I would have preferred a straight tart.\u003c/p>\n\u003cp> The service at Mustard’s was excellent. The waitress was knowledgeable and attentive without being overbearing, and the food came out fairly quickly. I was also impressed with the selections of wine by the glass. While my wife and I enjoy drinking wine with dinner, we are incapable of drinking large volumes, so we usually end up ordering wine by the glass. A pet peeve of mine, which occurs fairly frequently in the Bay Area, is that a restaurant has a huge selection of wines by the bottle, but then just has a handful of wines by the glass. Mustard’s had a nice selection of both half bottles and wines by the glass, so we could pick wines that went well with our chosen courses. Overall, I would recommend this restaurant to friends and would revisit it if given the chance.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/kristen-schwartz.jpg\" alt=\"Kristen Schwartz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother and Paralegal\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Old Clam House\u003cbr>\n\u003cstrong>Reviewed Mustards Grill:\u003c/strong> Saturday, November 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe drive to Yountville was very long and dark. We picked up our dinner companions in Oakland and drove up to 37, through American Canyon to Yountville. It’s a very long drive for dinner. Once at the restaurant, we waited in the bar for about 20 minutes. Our reservation was for 7, and we were seated at 7:15. The bar was nice and relaxing and the bar tender was friendly. However three cocktails and one glass of wine came to $60.00. A bit pricey for the bar drinks. (martini, gin & tonic, vodka/grapefruit and a glass of Pozzan Zin).\n\u003cp>We were taken to our table by a friendly hostess and our server arrived almost immediately. Our server, Crystal, made our night. She was very accommodating to our vegan dining companions. However, when reservations were made, I specifically told the person taking the reservation that there would be two vegans in our party and they said no problem. However, our server had no idea when we were seated. This was not a big deal at all. She spoke with the kitchen and our friends both had a lovely pasta dinner with fresh vegetables and lots of garlic. It was delicious. We started the meal with onion rings. The onion rings come to your table piled high. Very thinly sliced. Great presentation but by the time you get to the middle they are cooling off and not nearly as good. The garden salad was so-so. Overdressed and limp. The Ahi Tuna appetizer was fantastic, however. Fresh and very generous in size.\u003c/p>\n\u003cp>The Seafood Tostada was tasty but nothing to write home about. Same with the pork chop dish. The pork chop was also generous in size, but the mashed potatoes and the sweet and sour cabbage were mediocre. The cabbage was more sour than sweet. By the end of the meal, we decided to skip dessert as we were too full.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Mustards Grill does serve large portions which would be great after a day of wine tasting. I would not specifically go there again from San Francisco just to have dinner or lunch. I may stop in again in the future after wine tasting. I would not refer my friends- The food just wasn’t that great for the price. However, the staff was wonderful. We had a really nice time talking with the staff and the couple next to us where are retired locals. It was a nice evening and I don’t regret making the trip.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n7399 St. Helena Highway\r\nNapa, CA 94558\r\n\u003cstrong>Phone:\u003c/strong> 707-944-2424\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mustardsgrill.com\">www.mustardsgrill.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> New American Grill/Global Influences\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mustards Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1820\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/mustardsgrill8.jpg\" alt=\"Tea-Smoked Peking Duck\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill14.jpg\" alt=\"Pork Chop\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill25.jpg\" alt=\"Vanilla-Bourbon Creme Brulee\" hspace=\"3\">\u003cbr>\nTea-Smoked Peking Duck, Pork Chop, Vanilla-Bourbon Crème Brûlée\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/greg-marvin.jpg\" alt=\"Greg Marvin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Art Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Napa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mustards Grill\u003cbr>\n\u003cstrong>Reviewed Mustards Grill:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Mustards Grill is located just north of the town of Yountville and has been in business for over 20 years , which says something about the quality of its food. It is owned and operated by Cindy Pawlcyn,who has been involved with several Bay Area restaurants including, Fog City Dinner in San Francsico.the Rio Grill,The Buckeye Road House in San Rafael, and two restaurants in St Helena, Go Fish and Cindy’s Back Street Kitchen. She has a great cookbook that was nominated by the James Beard Foundation, for cookbook of the year.\n\u003cp>I have always felt that the quality of the food is excellent, along with the service, and the size of the portions. It is an open room so there can be some noise level issues, but at the same time there is a certain entertainment value to having both locals and tourists in the same room. The main course that I always tend to order is the Peking smoked duck, which has a wonderful dark crispy skin and rich moist meat that stands up very well to red wines. When it is brought to your table it arrives with a great smoky aroma from there wood smoker. The starter courses, that I shared with my wife, were very ample for both of us and I especially enjoyed the calamara that is set on a bed of coleslaw, and could be ordered as a salad.\u003c/p>\n\u003cp>In my opinion Mustards Grill takes American cuisine and adds a unique creative touch, I don”t think there is anything that they prepare that is not good. If you have any question about the menu the wait staff can answer them for you, including incredients and preparation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I strongly recommend Mustards to anyone, there is ample parking and it is in a great location if you are traveling up the Napa Valley, but I do recommend reservations on the weekends, other wise you may have a long wait and there is not a lot of space in the bar area.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/fernando-gonzalez.jpg\" alt=\"Fernando Gonzalez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fernando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gialina\u003cbr>\n\u003cstrong>Reviewed Mustards Grill:\u003c/strong> Sunday, December 7, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It was a pleasure to eat at this restaurant in this idyllic wine country setting, which I’ve driven by many times but never eaten at. Due to its proximity to Brix, I often get them confused. But despite its laid back feeling, and what I would describe as bland décor, the cuisine was interesting and well executed. I have to admit, I was charmed by its description of its food as classy truck stop fare, as well as its binder (not menu) of wines which was labeled as “Way Too Many Wines.”\n\u003cp>Although intrigued by both the smell of grilled meats and the selection of grilled and pan-fried options, the Asian cuisine options seemed a little out of place. I don’t think of asian noodle salads when I think of a truck stop. I appreciated the idea of grilling quail with chipotle sauce and the Mongolian pork chop, but the Vietnamese lettuce wraps came out of nowhere. It seemed the chef was trying to marry Asian techniques with more classic barbecue, which I don’t object to, but since my wife is Vietnamese and is kind of stickler for authentic cuisine, I can tell you the lettuce wraps were not an option. So I started with the special salad of Sierra Beauty apples with mixed greens and goat cheese. The first thing that surprised me was its size. My wife ordered the garden greens salad, and it was literally a mound of lettuce and herbs packed onto the plate, lightly dressed with a few added nuts. My salad was also enormous, but the greens were fresh and tasty. I did feel it was a little too lightly dressed, maybe because they utilized all of their oil/vinegar earlier in the evening due to its mammoth salad servings. The salad could have also used a little more acid. The apples were also a little tart and overlapped with the flavor of the goat cheese, and perhaps a sweeter fruit would have contributed more. There was also a mixed selection of nuts in the salad (almonds, walnuts, peanuts, and pistachios, I believe), which I found strange, and would have preferred that the chef choose a single nut. It took some of the focus away from the fresh produce.\u003c/p>\n\u003cp> For the main course, I chose that chipotle quail with greens and matchsticks potatoes. Though intrigued by the pork chop and hanger steak, I’m a sucker for game birds and can never so no when I see them on the menu. This was a wonderful dish, as the quail was perfectly grilled to medium/medium-rare, and the sauce gave it a unique flavor, which also went perfectly with my chosen wine. Given the inherent difficulty in removing all of the meat from the bones, they were also kind enough to provide a wet nap so I could hose down after inhaling the quail. My wife ordered the hanger steak with sweet onion jam and French fries, which was also perfectly prepared and seasoned, with the sauce adding an extra element to elevate it above simple steak frites.\u003c/p>\n\u003cp> When entering the restaurant, the specials are easily visible on a large chalkboard above the kitchen, and my wife immediately noted the egg nog bread pudding for dessert. Sadly, by the time we ordered, it was no longer available. Disappointed, she instead chose the famous lemon-lime tart with ridiculously tall brown sugar meringue, while I ordered the classic crème brulee. The tart slice had, as described, a very tall meringue topping peaked about 6-8 inches from the plate. Equally surprising, my crème brulee came in a small ramekin, making it one of the the smaller ones I’ve ever received in a restaurant. I suppose that combined the two desserts averaged out to standard size. But I’ll start by describing my brulee. While small, it certainly packed a wallop, with a rich, creamy, vanilla bourbon flavor that was exceptionally well made. If anything, it was so heavy as to be a little too large. I would say that it was the best crème brulee I’ve ever eaten. Regarding the tart, the meringue topping was so large that it was difficult to access the actual lemon-lime tart portion. We ended up having to plop it on its side. The tart was quite good, though a little on the sweet side. The meringue was too much, both in size and sweetness, and I would have preferred a straight tart.\u003c/p>\n\u003cp> The service at Mustard’s was excellent. The waitress was knowledgeable and attentive without being overbearing, and the food came out fairly quickly. I was also impressed with the selections of wine by the glass. While my wife and I enjoy drinking wine with dinner, we are incapable of drinking large volumes, so we usually end up ordering wine by the glass. A pet peeve of mine, which occurs fairly frequently in the Bay Area, is that a restaurant has a huge selection of wines by the bottle, but then just has a handful of wines by the glass. Mustard’s had a nice selection of both half bottles and wines by the glass, so we could pick wines that went well with our chosen courses. Overall, I would recommend this restaurant to friends and would revisit it if given the chance.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/kristen-schwartz.jpg\" alt=\"Kristen Schwartz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother and Paralegal\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Old Clam House\u003cbr>\n\u003cstrong>Reviewed Mustards Grill:\u003c/strong> Saturday, November 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe drive to Yountville was very long and dark. We picked up our dinner companions in Oakland and drove up to 37, through American Canyon to Yountville. It’s a very long drive for dinner. Once at the restaurant, we waited in the bar for about 20 minutes. Our reservation was for 7, and we were seated at 7:15. The bar was nice and relaxing and the bar tender was friendly. However three cocktails and one glass of wine came to $60.00. A bit pricey for the bar drinks. (martini, gin & tonic, vodka/grapefruit and a glass of Pozzan Zin).\n\u003cp>We were taken to our table by a friendly hostess and our server arrived almost immediately. Our server, Crystal, made our night. She was very accommodating to our vegan dining companions. However, when reservations were made, I specifically told the person taking the reservation that there would be two vegans in our party and they said no problem. However, our server had no idea when we were seated. This was not a big deal at all. She spoke with the kitchen and our friends both had a lovely pasta dinner with fresh vegetables and lots of garlic. It was delicious. We started the meal with onion rings. The onion rings come to your table piled high. Very thinly sliced. Great presentation but by the time you get to the middle they are cooling off and not nearly as good. The garden salad was so-so. Overdressed and limp. The Ahi Tuna appetizer was fantastic, however. Fresh and very generous in size.\u003c/p>\n\u003cp>The Seafood Tostada was tasty but nothing to write home about. Same with the pork chop dish. The pork chop was also generous in size, but the mashed potatoes and the sweet and sour cabbage were mediocre. The cabbage was more sour than sweet. By the end of the meal, we decided to skip dessert as we were too full.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mustards Grill does serve large portions which would be great after a day of wine tasting. I would not specifically go there again from San Francisco just to have dinner or lunch. I may stop in again in the future after wine tasting. I would not refer my friends- The food just wasn’t that great for the price. However, the staff was wonderful. We had a really nice time talking with the staff and the couple next to us where are retired locals. It was a nice evening and I don’t regret making the trip.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Zeni Ethiopian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1717\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/zeniethiopian15.jpg\" alt=\"Kitfo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian17.jpg\" alt=\"Injera Bread\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian21.jpg\" alt=\"Kik Alitcha\" hspace=\"3\">\u003cbr>\nKitfo (raw or rare beef, spiced with clarified butter), Injera Bread, Kik Alitcha (vegetarian split yellow peas)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/maria-arega.jpg\" alt=\"Maria Arega\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Superstar Mother of Three\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Sobrante\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zeni Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Zeni Ethiopian Restaurant:\u003c/strong> Friday, November 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Zeni is an Ethiopian restaurant that is in a small, unassuming strip mall in San Jose. San Jose? I know, I know — there are so many Ethiopian restaurants that are closer to the City! But having tried almost all of them, I can safely say that this is the best! You can’t find food this close to an authentic Ethiopian meal unless you are sitting in my mother-in-law’s kitchen. Yes, my husband is from the land of milk and honey, and I have had a crash course in the rich Ethiopian culture, which is steeped in tradition and has an amazing cuisine. So, if it’s authenticity you desire in a new cuisine, Zeni will deliver. If you’ve never had an Ethiopian meal, this is definitely the place to start!\n\u003cp>We having been coming here for years, and it is getting more and more popular, so be prepared to wait if you come on a weekend. Or better yet, come early and beat the crowds. The diners are a mix of cultures, ages, and groups, from friends to large families. It is a lot of fun to sit at the traditional messob, which is a large, low basket that serves as a table with low stools to sit on. This is communal eating — all from the same large plate. You use your hands along with the injera to eat — no utensils (although you can have them if you ask).\u003c/p>\n\u003cp>We usually start and finish with shi (pronounced “shy”), which is an Ethiopian spiced tea. We order kitfo, which is made from lean beef, seasoned with purified and herbed butter sauce, and hot-spiced chili powder (mitmita). It is served raw, mild, or well done with home made cheese. Mostly it is eaten raw or what’s called “leb-leb,” which is barely cooked. Don’t be scared to try this, it is truly delicious. My other favorite here is yebeg fitfit, which is lamb on the bone, mostly shank, in a mild green pepper sauce mixed with injera. This is a very mild dish that even children can eat without worrying about it being too spicy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two dishes here can easily feed three people. While kitfo and yebeg fitfit are my two personal favorites, I have tried many other dishes here and have never been disappointed. There are certain times of the year when some Ethiopians are “fasting” (basically a vegan diet) and Zeni serves whole cooked fish that is delicious! There are also lots of vegetarian dishes to choose from that are equally as delicious as any meat dish on the menu. They also serve imported Ethiopian honey wine, beers, and bottled water. Be adventurous when ordering! The staff is very good at explaining the dishes to customers.\u003c/p>\n\u003cp>Zeni is a wonderful experience, because you are using so many of your senses. You use your hands to eat. The food on the platter is like an artist’s palette, beautifully distinct and vivid. The smells are outstanding. The spices are other-worldly, and the decor transports you to another country. It is definitely an experience to remember. It’s also a great place for groups of people, because it is family-style dining. This is an eating adventure not to be missed. The food is consistently delicious each and every time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/drew-bradbury.jpg\" alt=\"Drew Bradbury\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Drew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Acquerello\u003cbr>\n\u003cstrong>Reviewed Zeni Ethiopian Restaurant:\u003c/strong> Wednesday, November 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n(I should caveat this review by saying that my experience with Ethiopian food is limited and that, in the small handful of times I have tried it, I didn’t enjoy the flavors or preparations very much. I also simply do not like injera, which is the foundation upon which the Ethiopian cuisine is built. I feel I judged Zeni as fairly as possible given this limitation, but want to reassure readers that I do not intend to negatively criticize any establishment as a result of my own personal hesitation with the cuisine.)\n\u003cp>Zeni Ethiopian restaurant is located in a strip mall in San Jose. Strip malls are about as inviting as Siberia when it comes to considering a nice night out.\u003c/p>\n\u003cp>Having said this, Zeni does a good job with making you feel like you have been transported to another place. By covering the windows with tactful curtains and filling every visual nook and cranny of the establishment with what appears to be genuine Ethiopian craftsmanship and furniture, they achieve a fairly non-sterile and warm environment in which to dine. I recommend sitting in the back, which is full of round wooden tables and handmade chairs with tapestries and various art hanging on the walls. I found this to be more inviting than the front part of the restaurant. I would like to see carpet on the floor and dimmer lighting to make the entire establishment even more welcoming.\u003c/p>\n\u003cp>The service at Zeni was exactly right. I was greeted as soon as I entered from across the room, which says to me that the person who greeted me cared enough to make sure I was not waiting and staring at the ceiling for someone to come over. A minute or two later, I had a cozy seat in the back. From this point forward, my waitress was attentive without being intrusive and was helpful in recommending favorite dishes and traditional dishes.\u003c/p>\n\u003cp>I ended up having a sambussa to start with, followed by a main course of two entrées: lamb and then chickpeas. For those who do not know, Ethiopian food is most traditionally served on a large round dish on a thin piece of injera, or unleavened bread, that covers the whole plate. The entrée dishes are then poured on the injera, and diners pull off pieces of more injera on the side to dip and scoop up the entrees.\u003c/p>\n\u003cp>The sambussa was perfect. Flaky crust with a lot of flavor – not an easy thing to do with just a pastry dough. Inside, the lentils were cooked perfectly and with great flavor. Just pastry and lentils, and it tasted delicious, a rare thing, but Zeni pulled it off.\u003c/p>\n\u003cp>For the entrées, I had ye-beg tibs (lamb) and shuro wot (chickpeas). The portions are sizeable, as they often are with Ethiopian food. The chickpeas were absolutely the hit for me — creamy, well flavored, and just spicy enough. The lamb was just ok, not great. I would like to have seen a better cut of lamb — you could taste that it was not the best, and it affected the dish’s overall success. The salad that is served as part of entrée courses was fresh, and the vegetables in it were of good quality.\u003c/p>\n\u003cp>For dessert, I had a piece of baklava. I’ve eaten a lot of baklava in my life, and this was up there with the best of them. The chef at Zeni clearly has a way with pastry because, between the sambussa and the baklava, there is evidence of a culinary gift.\u003c/p>\n\u003cp>Finally, the beverages I tried were the honey wine and an African beer called Harar. The beer was surprisingly tasteful. Often, a lot of beers made in traditionally non-beer-drinking countries can be bland and half-baked. Harar was not this way at all. The honey wine was also unique. Somewhere between a Middle Eastern wine and a Chardonnay, it struck the right tone on the tongue.\u003c/p>\n\u003cp>The price was more than fair and the service-with-a-smile made this a successful journey for me.\u003c/p>\n\u003cp>(To reiterate my comment from above: I have limited experience with Ethiopian food and, in all honestly, do not care for it all that much. I would not return to Zeni for this reason, but would not disparage the establishment based purely on my own personal dislike of the country’s cuisine. I think that those who enjoy Ethiopian food would find Zeni authentic and properly-prepared.)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/cathy-conley.jpg\" alt=\"Cathy Conley\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Quinn’s Lighthouse Restaurant & Pub\u003cbr>\n\u003cstrong>Reviewed Zeni Ethiopian Restaurant:\u003c/strong> Saturday, November 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Portion size:\u003c/strong> The food is served family style on a shared plate with bread to pick up and eat the food. Our party of four ordered four entrees, and we were all stuffed by the end of the meal. Many other tables were observed taking away doggie bags, so the portions are more than adequate.\n\u003cp>\u003cstrong>Quality of food:\u003c/strong> The food was delicious. The blend of spices was exquisite. Some of the beef dishes were a little overcooked, but everything else was perfect.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> The service was poor. They may not have had adequate staffing for a busy Saturday night. The time between when we sat down at the table until we were served food was one hour. When we finished the meal, it was 1/2 hour until we got the check and got the credit card run. The waitstaff, however, was very friendly.\u003c/p>\n\u003cp>\u003cstrong>Décor and atmosphere:\u003c/strong> The décor was excellent, even down to the details of the ceiling lighting having designs on the screens. We sat in the room that was more traditionally Ethiopian, so that was an adventure. It consisted of low chairs/stools and a wicker basket that held the communal food plate. A note of caution on that room, some of the seats do not have backs, which might be difficult for some people, and there was a complaint of not being able to rest your arms on the table. There is regular American seating for those who prefer that option.\u003c/p>\n\u003cp>\u003cstrong>Bang for buck:\u003c/strong> Excellent! We were able to have drinks and full meals and get out for less than $20/person.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> I was comfortable sitting in the low stool and eating from the traditional Ethiopian eating table. For those who aren’t there are standard American tables and chairs.\u003c/p>\n\u003cp>\u003cstrong>Wine service:\u003c/strong> The wine selection is limited and they were out of Ethiopian wines the night I visited.\u003c/p>\n\u003cp>\u003cstrong>Noise level:\u003c/strong> We were able to comfortably hear each other at the table, and there was live music that night. The music added to the ambiance, but was not so loud that we could not hear each other.\u003c/p>\n\u003cp>\u003cstrong>Wait for table:\u003c/strong> This is an area where Zeni needs improvement. They do not take reservations on weekends. Calling ahead I was told to come between 6pm and 7pm. We arrived at 7pm, and it took ten minutes to track someone down to take our name for a table. We were told it would be 20 minutes for the table, but it was an hour.\u003c/p>\n\u003cp>\u003cstrong>Food arrival speed:\u003c/strong> It was another hour until we got our food. We were seated for 15 minutes before the waitress came to take our order. It was another 20 minutes before we received out drinks, including water for the table. It was exactly one hour since we were seated before we got our appetizer. The main course came shortly after that.\u003c/p>\n\u003cp>The restaurant is in a strip mall, so parking was easy and we felt safe in the neighborhood.\u003c/p>\n\u003cp>The English translations of the food were somewhat off. I choose the vegetarian dish, kik alitcha, which is described as “split yellow piece” made with onion, garlic, ginger, and turmeric. When the waitress came I asked “what is it a yellow piece of?” It turns out it is yellow peas. As it turned out, this was the tastiest dish we ordered.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Unless they start to take reservations, I would not be inclined to go back. Although the food was delicious, it was an hour drive and then two hours for food. It did make me want to try other Ethiopian restaurants, though.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1320 Saratoga Avenue (Inside Albertson's Center)\r\nSan Jose, CA 95129\r\n\u003cstrong>Phone:\u003c/strong> 408-615-8282\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.zenirestaurant.com\">www.zenirestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Ethiopian\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zeni Ethiopian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1717\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/zeniethiopian15.jpg\" alt=\"Kitfo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian17.jpg\" alt=\"Injera Bread\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian21.jpg\" alt=\"Kik Alitcha\" hspace=\"3\">\u003cbr>\nKitfo (raw or rare beef, spiced with clarified butter), Injera Bread, Kik Alitcha (vegetarian split yellow peas)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/maria-arega.jpg\" alt=\"Maria Arega\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Superstar Mother of Three\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Sobrante\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zeni Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Zeni Ethiopian Restaurant:\u003c/strong> Friday, November 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Zeni is an Ethiopian restaurant that is in a small, unassuming strip mall in San Jose. San Jose? I know, I know — there are so many Ethiopian restaurants that are closer to the City! But having tried almost all of them, I can safely say that this is the best! You can’t find food this close to an authentic Ethiopian meal unless you are sitting in my mother-in-law’s kitchen. Yes, my husband is from the land of milk and honey, and I have had a crash course in the rich Ethiopian culture, which is steeped in tradition and has an amazing cuisine. So, if it’s authenticity you desire in a new cuisine, Zeni will deliver. If you’ve never had an Ethiopian meal, this is definitely the place to start!\n\u003cp>We having been coming here for years, and it is getting more and more popular, so be prepared to wait if you come on a weekend. Or better yet, come early and beat the crowds. The diners are a mix of cultures, ages, and groups, from friends to large families. It is a lot of fun to sit at the traditional messob, which is a large, low basket that serves as a table with low stools to sit on. This is communal eating — all from the same large plate. You use your hands along with the injera to eat — no utensils (although you can have them if you ask).\u003c/p>\n\u003cp>We usually start and finish with shi (pronounced “shy”), which is an Ethiopian spiced tea. We order kitfo, which is made from lean beef, seasoned with purified and herbed butter sauce, and hot-spiced chili powder (mitmita). It is served raw, mild, or well done with home made cheese. Mostly it is eaten raw or what’s called “leb-leb,” which is barely cooked. Don’t be scared to try this, it is truly delicious. My other favorite here is yebeg fitfit, which is lamb on the bone, mostly shank, in a mild green pepper sauce mixed with injera. This is a very mild dish that even children can eat without worrying about it being too spicy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two dishes here can easily feed three people. While kitfo and yebeg fitfit are my two personal favorites, I have tried many other dishes here and have never been disappointed. There are certain times of the year when some Ethiopians are “fasting” (basically a vegan diet) and Zeni serves whole cooked fish that is delicious! There are also lots of vegetarian dishes to choose from that are equally as delicious as any meat dish on the menu. They also serve imported Ethiopian honey wine, beers, and bottled water. Be adventurous when ordering! The staff is very good at explaining the dishes to customers.\u003c/p>\n\u003cp>Zeni is a wonderful experience, because you are using so many of your senses. You use your hands to eat. The food on the platter is like an artist’s palette, beautifully distinct and vivid. The smells are outstanding. The spices are other-worldly, and the decor transports you to another country. It is definitely an experience to remember. It’s also a great place for groups of people, because it is family-style dining. This is an eating adventure not to be missed. The food is consistently delicious each and every time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/drew-bradbury.jpg\" alt=\"Drew Bradbury\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Drew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Acquerello\u003cbr>\n\u003cstrong>Reviewed Zeni Ethiopian Restaurant:\u003c/strong> Wednesday, November 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n(I should caveat this review by saying that my experience with Ethiopian food is limited and that, in the small handful of times I have tried it, I didn’t enjoy the flavors or preparations very much. I also simply do not like injera, which is the foundation upon which the Ethiopian cuisine is built. I feel I judged Zeni as fairly as possible given this limitation, but want to reassure readers that I do not intend to negatively criticize any establishment as a result of my own personal hesitation with the cuisine.)\n\u003cp>Zeni Ethiopian restaurant is located in a strip mall in San Jose. Strip malls are about as inviting as Siberia when it comes to considering a nice night out.\u003c/p>\n\u003cp>Having said this, Zeni does a good job with making you feel like you have been transported to another place. By covering the windows with tactful curtains and filling every visual nook and cranny of the establishment with what appears to be genuine Ethiopian craftsmanship and furniture, they achieve a fairly non-sterile and warm environment in which to dine. I recommend sitting in the back, which is full of round wooden tables and handmade chairs with tapestries and various art hanging on the walls. I found this to be more inviting than the front part of the restaurant. I would like to see carpet on the floor and dimmer lighting to make the entire establishment even more welcoming.\u003c/p>\n\u003cp>The service at Zeni was exactly right. I was greeted as soon as I entered from across the room, which says to me that the person who greeted me cared enough to make sure I was not waiting and staring at the ceiling for someone to come over. A minute or two later, I had a cozy seat in the back. From this point forward, my waitress was attentive without being intrusive and was helpful in recommending favorite dishes and traditional dishes.\u003c/p>\n\u003cp>I ended up having a sambussa to start with, followed by a main course of two entrées: lamb and then chickpeas. For those who do not know, Ethiopian food is most traditionally served on a large round dish on a thin piece of injera, or unleavened bread, that covers the whole plate. The entrée dishes are then poured on the injera, and diners pull off pieces of more injera on the side to dip and scoop up the entrees.\u003c/p>\n\u003cp>The sambussa was perfect. Flaky crust with a lot of flavor – not an easy thing to do with just a pastry dough. Inside, the lentils were cooked perfectly and with great flavor. Just pastry and lentils, and it tasted delicious, a rare thing, but Zeni pulled it off.\u003c/p>\n\u003cp>For the entrées, I had ye-beg tibs (lamb) and shuro wot (chickpeas). The portions are sizeable, as they often are with Ethiopian food. The chickpeas were absolutely the hit for me — creamy, well flavored, and just spicy enough. The lamb was just ok, not great. I would like to have seen a better cut of lamb — you could taste that it was not the best, and it affected the dish’s overall success. The salad that is served as part of entrée courses was fresh, and the vegetables in it were of good quality.\u003c/p>\n\u003cp>For dessert, I had a piece of baklava. I’ve eaten a lot of baklava in my life, and this was up there with the best of them. The chef at Zeni clearly has a way with pastry because, between the sambussa and the baklava, there is evidence of a culinary gift.\u003c/p>\n\u003cp>Finally, the beverages I tried were the honey wine and an African beer called Harar. The beer was surprisingly tasteful. Often, a lot of beers made in traditionally non-beer-drinking countries can be bland and half-baked. Harar was not this way at all. The honey wine was also unique. Somewhere between a Middle Eastern wine and a Chardonnay, it struck the right tone on the tongue.\u003c/p>\n\u003cp>The price was more than fair and the service-with-a-smile made this a successful journey for me.\u003c/p>\n\u003cp>(To reiterate my comment from above: I have limited experience with Ethiopian food and, in all honestly, do not care for it all that much. I would not return to Zeni for this reason, but would not disparage the establishment based purely on my own personal dislike of the country’s cuisine. I think that those who enjoy Ethiopian food would find Zeni authentic and properly-prepared.)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/cathy-conley.jpg\" alt=\"Cathy Conley\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Quinn’s Lighthouse Restaurant & Pub\u003cbr>\n\u003cstrong>Reviewed Zeni Ethiopian Restaurant:\u003c/strong> Saturday, November 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Portion size:\u003c/strong> The food is served family style on a shared plate with bread to pick up and eat the food. Our party of four ordered four entrees, and we were all stuffed by the end of the meal. Many other tables were observed taking away doggie bags, so the portions are more than adequate.\n\u003cp>\u003cstrong>Quality of food:\u003c/strong> The food was delicious. The blend of spices was exquisite. Some of the beef dishes were a little overcooked, but everything else was perfect.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> The service was poor. They may not have had adequate staffing for a busy Saturday night. The time between when we sat down at the table until we were served food was one hour. When we finished the meal, it was 1/2 hour until we got the check and got the credit card run. The waitstaff, however, was very friendly.\u003c/p>\n\u003cp>\u003cstrong>Décor and atmosphere:\u003c/strong> The décor was excellent, even down to the details of the ceiling lighting having designs on the screens. We sat in the room that was more traditionally Ethiopian, so that was an adventure. It consisted of low chairs/stools and a wicker basket that held the communal food plate. A note of caution on that room, some of the seats do not have backs, which might be difficult for some people, and there was a complaint of not being able to rest your arms on the table. There is regular American seating for those who prefer that option.\u003c/p>\n\u003cp>\u003cstrong>Bang for buck:\u003c/strong> Excellent! We were able to have drinks and full meals and get out for less than $20/person.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> I was comfortable sitting in the low stool and eating from the traditional Ethiopian eating table. For those who aren’t there are standard American tables and chairs.\u003c/p>\n\u003cp>\u003cstrong>Wine service:\u003c/strong> The wine selection is limited and they were out of Ethiopian wines the night I visited.\u003c/p>\n\u003cp>\u003cstrong>Noise level:\u003c/strong> We were able to comfortably hear each other at the table, and there was live music that night. The music added to the ambiance, but was not so loud that we could not hear each other.\u003c/p>\n\u003cp>\u003cstrong>Wait for table:\u003c/strong> This is an area where Zeni needs improvement. They do not take reservations on weekends. Calling ahead I was told to come between 6pm and 7pm. We arrived at 7pm, and it took ten minutes to track someone down to take our name for a table. We were told it would be 20 minutes for the table, but it was an hour.\u003c/p>\n\u003cp>\u003cstrong>Food arrival speed:\u003c/strong> It was another hour until we got our food. We were seated for 15 minutes before the waitress came to take our order. It was another 20 minutes before we received out drinks, including water for the table. It was exactly one hour since we were seated before we got our appetizer. The main course came shortly after that.\u003c/p>\n\u003cp>The restaurant is in a strip mall, so parking was easy and we felt safe in the neighborhood.\u003c/p>\n\u003cp>The English translations of the food were somewhat off. I choose the vegetarian dish, kik alitcha, which is described as “split yellow piece” made with onion, garlic, ginger, and turmeric. When the waitress came I asked “what is it a yellow piece of?” It turns out it is yellow peas. As it turned out, this was the tastiest dish we ordered.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unless they start to take reservations, I would not be inclined to go back. Although the food was delicious, it was an hour drive and then two hours for food. It did make me want to try other Ethiopian restaurants, though.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Quinn’s Lighthouse Restaurant & Pub: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1714\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/quinnslighthouse17.jpg\" alt=\"Half Bucket of Steamed Clams\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse19.jpg\" alt=\"Cheeseburger with Fries\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse24.jpg\" alt=\"Keylime Pie\" hspace=\"3\">\u003cbr>\nHalf Bucket of Steamed Clams, Cheeseburger with Fries, Key Lime Pie\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/cathy-conley.jpg\" alt=\"Cathy Conley\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Quinn’s Lighthouse Restaurant & Pub\u003cbr>\n\u003cstrong>Reviewed Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe portion size was very good. I took home a doggy bag, while the others in my party felt they had more than sufficient portions. The quality of food was excellent. All dishes were tasty and had the finest quality ingredients. The fish dishes, especially, were all fresh. All dinners were brought out promptly and were hot. The service was outstanding. The hostess seated us promptly (we had reservations), and the waiter was at out table immediately. Orders were taken promptly and food delivered very quickly. We did not feel rushed at any time and were checked by the waiter to make sure our food was satisfactory, or if we needed anything else, etc.\n\u003cp>The decor and atmosphere was appropriate to the setting. It was a nautical atmosphere befitting a former lighthouse situated on a Marina overlooking Coast Guard Island. It was a homey feeling with wonderful views out each window.\u003c/p>\n\u003cp>We felt we got a lot of bang for our buck. We had main courses, desserts, and wine, and the bill came out for less than $30/person including tip. I even brought home a doggie bag. An added feature is that with some of the desserts, you can request a sliver, so you don’t get the large portion and you get it at a reduced price.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The restaurant was very comfortable. There was enough space between tables so that you didn’t feel that you part of another party. Many of the tables had window views, so you could look out on the Bay. It was after sunset, so we did not get to see the sun setting over San Francisco that evening.\u003c/p>\n\u003cp>We split 1/2 liter of the house Chardonnay. The waiter poured the wine for us initially and came over several times to refill our glasses.\u003c/p>\n\u003cp>There was a birthday party at the table next to us that was a little loud, however, after they left, the noise level was very good. We had no trouble hearing each other’s conversations.\u003c/p>\n\u003cp>We were brought to our table immediately. We did have reservations, but were offered a table right away before I mentioned that we had reservations. The food arrival was so quick that it surprised us. All of our party’s dishes arrived at the same time. The food arrived hot from the kitchen.\u003c/p>\n\u003cp>On nights and weekends you can park in the office parking lot across the street. Otherwise it is all street parking with no meters. Even if you have to park a little ways away, it is a pleasant walk along the marina to get to the restaurant. Handicapped parking is right across from the restaurant entrance.\u003c/p>\n\u003cp>If you are in the mood for lighter fare or want to sit outside, there is a pub upstairs using the same kitchen. This is where I usually go after an A’s game. This also has windows on all sides, so if you sit indoors, you will still get a great view.\u003c/p>\n\u003cp>This is my recommended restaurant, so I tell people about it on a regular basis. One member of our party hadn’t been to Quinn’s before, but said he would come back and bring others.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/drew-bradbury.jpg\" alt=\"Drew Bradbury\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Drew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Acquerello\u003cbr>\n\u003cstrong>Reviewed Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> Saturday, November 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nQuinn’s is right in the pocket when it comes to comfort food in a comfortable atmosphere at a comfortable price.\n\u003cp>Tucked at the end of a dead-end street, right on the water, Quinn’s is a classic sea-faring cozy restaurant overlooking a marina. The building itself is quite historic, dating back to the 19th century. The décor is just about what one would hope for: almost all wood with unobtrusive lighting and views of boats rocking back and forth in the water. Quinn’s is split-level, with a straight restaurant downstairs and a pub upstairs. Both floors serve the same (extensive and varied) menu.\u003c/p>\n\u003cp>The first thing one notices when entering Quinn’s is the personality of the decor: quirky and fun doodads on the walls, wood construction, brass bar treatments, and, upstairs in the pub (where I ate at the bar), piles and piles of discarded peanut shells. These piles create a wonderful charm that says “we never take ourselves too seriously” Having said this, I might like to see some of the piles a bit smaller, as a few of them eclipsed a sense of charm and appeared downright unsightly. Granted, I was there on the day before they were supposed to sweep all of the shells from the entire last week.\u003c/p>\n\u003cp>It is easy to relax at Quinn’s — the ceilings are low, the food is comfort food, the drinks are excellent, and the people are friendly.\u003c/p>\n\u003cp>I spent more than two hours there for lunch on a Saturday afternoon and had a more than positive experience from top to bottom. Quinn’s succeeds in its goal of providing a reliable and well-prepared meal in a welcoming atmosphere.\u003c/p>\n\u003cp>The clam chowder was worthy of the best seaside mom-and-pop chowder places in Maine. It is buttery and creamy without skimping on clams and without being over the top. It was the winner of all the dishes I had, in my opinion.\u003c/p>\n\u003cp>The onion soup was not stupendous, but above par. Onion soup is tricky to cook and its taste can vary dramatically from one establishment to another. Quinn’s has made their soup work because the taste is precisely what people want: not too rich and not wimpy.\u003c/p>\n\u003cp>The half bucket of clams was still simmering when it was served. Another New England classic — garlic, butter, clams. The clams were cooked perfectly, although the flavor was maybe just a wee bit bland.\u003c/p>\n\u003cp>The burger is broiled, which guarantees a good presentation of the meat without sacrificing flavor. The burger is sizeable: eight ounces, which is appropriate, and is served on a standard sesame seed bun. There is something so reassuring about a burger and fries that is not overdone with snobbery, yet which also does not run short on taste.\u003c/p>\n\u003cp>Finally, the mini sundae was a win. Kudos to Quinn’s for offering smaller desserts, so that you leave satisfied and not grossly overstuffed. The sundae was flavorful and well-prepared and well-balanced in its simplicity.\u003c/p>\n\u003cp>One other win for me was the Kolsch beer that our server, Amber, recommended. It had to have been one of the best Kolsch-style beers I’ve drunk in my (lengthy) beer-drinking life. Thank you, Amber!\u003c/p>\n\u003cp>I would definitely return to Quinn’s. Every person I encountered was friendly, greeted me with a smile, and offered to help. That goes a long way to ensuring a return experience. The food was reliable, prepared very well, served in just the right amount of time, and delicious. It should also be reiterated that the menu is extensive — there is something for everyone: pasta, meats, vegetarian dishes, seafood, appetizers, side dishes, desserts, beer, wine, full bar, etc. There is nothing missing here. And the menu is assembled with care, noting Quinn’s signature dishes and heart-healthy dishes with a lighthouse and mini-heart icons; a considerate touch.\u003c/p>\n\u003cp>The environment was relaxing and real: views of the marina and the channel, music lightly playing in the background, and perfect bar and grill lighting.\u003c/p>\n\u003cp>The price was appropriate and fair for each item. When you pay a fair price for a great experience, you end up feeling respected by the proprietors, and, in my opinion, that is missing from more than a few dining establishments in the Bay Area.\u003c/p>\n\u003cp>Sitting there at the bar on a quiet and rainy Saturday afternoon, casually chatting with our competent and friendly server, listening to locals say hi to one another, and watching people eat a burger or pasta and sip a drink…I knew I would be offering my business to Quinn’s Lighthouse again in the future.\u003c/p>\n\u003cp>Great job, Quinn’s — keep up the good work.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/maria-arega.jpg\" alt=\"Maria Arega\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Superstar Mother of Three\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Sobrante\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zeni Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> Wednesday, November 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n My husband, our three children, and I came to Quinn’s on our way back from the Monterey Bay Aquarium. We arrived around 4:30pm on a Wednesday afternoon. There was ample parking on the street. We walked into the restaurant and it seemed deserted. Where was everyone? We waited for about 3 minutes, but no one showed up to help us. I heard laughter from around the corner, so I peeked around the hostess station to find two of the restaurant employees sitting at a table. I asked if they were open and they told me that yes, they were open. So, we waited for a moment before one of them stepped around the corner and said, “You can go upstairs.” To which I replied that we wanted to eat in the restaurant, not the pub. They said that the dining room was closed, but it was the same menu upstairs. No problem, we’re flexible. Upstairs we trudged, with our appetites at the ready and our newly acquired Seafood Watch — a pocket guide to sustainable seafood. My kids were so excited to put this guide to use!\n\u003cp>The first thing we noticed was the peanut shells all over the floor. There were only two other people dining. The decor is pretty much the same as downstairs: old school brass, ropes, and dark wood captain’s chairs. I noticed a patio door with tables outside and made a beeline for it. Beautiful! The weather was beautiful and the views were outstanding — directly on the estuary, with sweeping views that include downtown Oakland in the distance. The deck, too, is covered in peanut shells. I found the peanut shells to be fun, my husband disliked them, and my kids couldn’t believe that a restaurant actually wanted people to throw stuff on the floor! They had great fun eating peanuts and throwing the shells on the floor.\u003c/p>\n\u003cp>We waited for a server for about five minutes. I was enjoying being outside, so I wasn’t too bothered by this. Our menus were brought to us, and our drink orders taken. We perused the menu, which is pretty extensive. There were so many interesting items I couldn’t wait to try them! Unfortunately, we had to wait another ten minutes before our drinks were brought out, and our orders taken. I really felt like eating seafood, so I first inquired about the fish and chips. Our server said that they were good, but it didn’t sound like he really thought so. We asked what kind of fish was used, and he told us “Alaskan Pollock”. We asked where it was from and he told us, “I guess Alaska”. So much for using our Seafood Watch Guide! I told him that he didn’t sound enthusiastic about the fish and chips and he told me that there were better things on the menu. He said that the steaks were really good. I was not in the mood for steak, so I asked him what the best seafood dish was. He said that it was the Gratin of Seafood Newburg. It sounded good to me, so I ordered that along with an appetizer of “Quinn’s famous garlic chicken wings” and a bowl of seafood chowder for my daughter and I to share.\u003c/p>\n\u003cp>Our food took a while to arrive, it may have seemed like forever because of our three hungry kids. The appetizer arrived first and the chicken wings were ok. Not mindblowing, but ok. I couldn’t wait for my dish, which was on the menu as a gratin of Dungeness crab, scallops, prawns, and bay shrimps in a creamy lobster bisque sauce with dry sherry and fresh mushrooms, topped with seasoned bread crumbs, served over savoury wild rice mixture with a side of garlic bread. When I got my dish, I was surprised that it was a tomato-based dish. What? Where was the “gratin” in this gratin? Where was the creamy lobster bisque sauce? Hmmmmmm. Strange, but I dug in with reckless abandon, only to be completely nonplussed. On the bad side, the dish tasted like Rice-a-Roni in flavor. On the good side, it was chock full of seafood that wasn’t overcooked, albeit missing the advertised prawns. The flavor of the savory wild rice overpowered this dish. The garlic bread that accompanied it was better tasting than the dish itself. I did not come close to finishing it.\u003c/p>\n\u003cp>Okay, time to move on to my daughter’s seafood chowder. She seemed to be enjoying it. I tried it, and again, another disappointment. Creamy, but not flavorful. Darn! I so wanted to really like something! Oh, wait! I did enjoy the house salad that came with my entree. Very good housemade dressing. My son ordered plain pasta from the kid’s menu and ate all of it, no complaints from him. My husband ordered a hamburger that he said was ok, not the best, but not the worst.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In summary, our food was average at best. The portions were good. The entrees seemed a bit overpriced, especially after tasting them. The service was spotty. Very nice server, but not too attentive. The atmosphere seemed fun in the pub. Nice bar. I didn’t get to try the beer, but they had many to choose from. Lots to look at. Funny signs and decorations. The downstairs dining room seemed a bit more elegant with nice views. We talked with our server, who was very nice. He gave us as much history on the place as he knew. He told us that it gets very crowded on the weekends. An old Oakland institution, he said. Would I return? No. Would I recommend? Only for the pub.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1951 Embarcadero East (at Livingston Street)\r\nOakland, CA 94606\r\n\u003cstrong>Phone:\u003c/strong> 510-536-2050\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.quinnslighthouse.com\">www.quinnslighthouse.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American-European\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Quinn’s Lighthouse Restaurant & Pub: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1714\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/quinnslighthouse17.jpg\" alt=\"Half Bucket of Steamed Clams\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse19.jpg\" alt=\"Cheeseburger with Fries\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse24.jpg\" alt=\"Keylime Pie\" hspace=\"3\">\u003cbr>\nHalf Bucket of Steamed Clams, Cheeseburger with Fries, Key Lime Pie\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/cathy-conley.jpg\" alt=\"Cathy Conley\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Quinn’s Lighthouse Restaurant & Pub\u003cbr>\n\u003cstrong>Reviewed Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe portion size was very good. I took home a doggy bag, while the others in my party felt they had more than sufficient portions. The quality of food was excellent. All dishes were tasty and had the finest quality ingredients. The fish dishes, especially, were all fresh. All dinners were brought out promptly and were hot. The service was outstanding. The hostess seated us promptly (we had reservations), and the waiter was at out table immediately. Orders were taken promptly and food delivered very quickly. We did not feel rushed at any time and were checked by the waiter to make sure our food was satisfactory, or if we needed anything else, etc.\n\u003cp>The decor and atmosphere was appropriate to the setting. It was a nautical atmosphere befitting a former lighthouse situated on a Marina overlooking Coast Guard Island. It was a homey feeling with wonderful views out each window.\u003c/p>\n\u003cp>We felt we got a lot of bang for our buck. We had main courses, desserts, and wine, and the bill came out for less than $30/person including tip. I even brought home a doggie bag. An added feature is that with some of the desserts, you can request a sliver, so you don’t get the large portion and you get it at a reduced price.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The restaurant was very comfortable. There was enough space between tables so that you didn’t feel that you part of another party. Many of the tables had window views, so you could look out on the Bay. It was after sunset, so we did not get to see the sun setting over San Francisco that evening.\u003c/p>\n\u003cp>We split 1/2 liter of the house Chardonnay. The waiter poured the wine for us initially and came over several times to refill our glasses.\u003c/p>\n\u003cp>There was a birthday party at the table next to us that was a little loud, however, after they left, the noise level was very good. We had no trouble hearing each other’s conversations.\u003c/p>\n\u003cp>We were brought to our table immediately. We did have reservations, but were offered a table right away before I mentioned that we had reservations. The food arrival was so quick that it surprised us. All of our party’s dishes arrived at the same time. The food arrived hot from the kitchen.\u003c/p>\n\u003cp>On nights and weekends you can park in the office parking lot across the street. Otherwise it is all street parking with no meters. Even if you have to park a little ways away, it is a pleasant walk along the marina to get to the restaurant. Handicapped parking is right across from the restaurant entrance.\u003c/p>\n\u003cp>If you are in the mood for lighter fare or want to sit outside, there is a pub upstairs using the same kitchen. This is where I usually go after an A’s game. This also has windows on all sides, so if you sit indoors, you will still get a great view.\u003c/p>\n\u003cp>This is my recommended restaurant, so I tell people about it on a regular basis. One member of our party hadn’t been to Quinn’s before, but said he would come back and bring others.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/drew-bradbury.jpg\" alt=\"Drew Bradbury\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Drew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Acquerello\u003cbr>\n\u003cstrong>Reviewed Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> Saturday, November 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nQuinn’s is right in the pocket when it comes to comfort food in a comfortable atmosphere at a comfortable price.\n\u003cp>Tucked at the end of a dead-end street, right on the water, Quinn’s is a classic sea-faring cozy restaurant overlooking a marina. The building itself is quite historic, dating back to the 19th century. The décor is just about what one would hope for: almost all wood with unobtrusive lighting and views of boats rocking back and forth in the water. Quinn’s is split-level, with a straight restaurant downstairs and a pub upstairs. Both floors serve the same (extensive and varied) menu.\u003c/p>\n\u003cp>The first thing one notices when entering Quinn’s is the personality of the decor: quirky and fun doodads on the walls, wood construction, brass bar treatments, and, upstairs in the pub (where I ate at the bar), piles and piles of discarded peanut shells. These piles create a wonderful charm that says “we never take ourselves too seriously” Having said this, I might like to see some of the piles a bit smaller, as a few of them eclipsed a sense of charm and appeared downright unsightly. Granted, I was there on the day before they were supposed to sweep all of the shells from the entire last week.\u003c/p>\n\u003cp>It is easy to relax at Quinn’s — the ceilings are low, the food is comfort food, the drinks are excellent, and the people are friendly.\u003c/p>\n\u003cp>I spent more than two hours there for lunch on a Saturday afternoon and had a more than positive experience from top to bottom. Quinn’s succeeds in its goal of providing a reliable and well-prepared meal in a welcoming atmosphere.\u003c/p>\n\u003cp>The clam chowder was worthy of the best seaside mom-and-pop chowder places in Maine. It is buttery and creamy without skimping on clams and without being over the top. It was the winner of all the dishes I had, in my opinion.\u003c/p>\n\u003cp>The onion soup was not stupendous, but above par. Onion soup is tricky to cook and its taste can vary dramatically from one establishment to another. Quinn’s has made their soup work because the taste is precisely what people want: not too rich and not wimpy.\u003c/p>\n\u003cp>The half bucket of clams was still simmering when it was served. Another New England classic — garlic, butter, clams. The clams were cooked perfectly, although the flavor was maybe just a wee bit bland.\u003c/p>\n\u003cp>The burger is broiled, which guarantees a good presentation of the meat without sacrificing flavor. The burger is sizeable: eight ounces, which is appropriate, and is served on a standard sesame seed bun. There is something so reassuring about a burger and fries that is not overdone with snobbery, yet which also does not run short on taste.\u003c/p>\n\u003cp>Finally, the mini sundae was a win. Kudos to Quinn’s for offering smaller desserts, so that you leave satisfied and not grossly overstuffed. The sundae was flavorful and well-prepared and well-balanced in its simplicity.\u003c/p>\n\u003cp>One other win for me was the Kolsch beer that our server, Amber, recommended. It had to have been one of the best Kolsch-style beers I’ve drunk in my (lengthy) beer-drinking life. Thank you, Amber!\u003c/p>\n\u003cp>I would definitely return to Quinn’s. Every person I encountered was friendly, greeted me with a smile, and offered to help. That goes a long way to ensuring a return experience. The food was reliable, prepared very well, served in just the right amount of time, and delicious. It should also be reiterated that the menu is extensive — there is something for everyone: pasta, meats, vegetarian dishes, seafood, appetizers, side dishes, desserts, beer, wine, full bar, etc. There is nothing missing here. And the menu is assembled with care, noting Quinn’s signature dishes and heart-healthy dishes with a lighthouse and mini-heart icons; a considerate touch.\u003c/p>\n\u003cp>The environment was relaxing and real: views of the marina and the channel, music lightly playing in the background, and perfect bar and grill lighting.\u003c/p>\n\u003cp>The price was appropriate and fair for each item. When you pay a fair price for a great experience, you end up feeling respected by the proprietors, and, in my opinion, that is missing from more than a few dining establishments in the Bay Area.\u003c/p>\n\u003cp>Sitting there at the bar on a quiet and rainy Saturday afternoon, casually chatting with our competent and friendly server, listening to locals say hi to one another, and watching people eat a burger or pasta and sip a drink…I knew I would be offering my business to Quinn’s Lighthouse again in the future.\u003c/p>\n\u003cp>Great job, Quinn’s — keep up the good work.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/maria-arega.jpg\" alt=\"Maria Arega\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Superstar Mother of Three\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Sobrante\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zeni Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> Wednesday, November 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n My husband, our three children, and I came to Quinn’s on our way back from the Monterey Bay Aquarium. We arrived around 4:30pm on a Wednesday afternoon. There was ample parking on the street. We walked into the restaurant and it seemed deserted. Where was everyone? We waited for about 3 minutes, but no one showed up to help us. I heard laughter from around the corner, so I peeked around the hostess station to find two of the restaurant employees sitting at a table. I asked if they were open and they told me that yes, they were open. So, we waited for a moment before one of them stepped around the corner and said, “You can go upstairs.” To which I replied that we wanted to eat in the restaurant, not the pub. They said that the dining room was closed, but it was the same menu upstairs. No problem, we’re flexible. Upstairs we trudged, with our appetites at the ready and our newly acquired Seafood Watch — a pocket guide to sustainable seafood. My kids were so excited to put this guide to use!\n\u003cp>The first thing we noticed was the peanut shells all over the floor. There were only two other people dining. The decor is pretty much the same as downstairs: old school brass, ropes, and dark wood captain’s chairs. I noticed a patio door with tables outside and made a beeline for it. Beautiful! The weather was beautiful and the views were outstanding — directly on the estuary, with sweeping views that include downtown Oakland in the distance. The deck, too, is covered in peanut shells. I found the peanut shells to be fun, my husband disliked them, and my kids couldn’t believe that a restaurant actually wanted people to throw stuff on the floor! They had great fun eating peanuts and throwing the shells on the floor.\u003c/p>\n\u003cp>We waited for a server for about five minutes. I was enjoying being outside, so I wasn’t too bothered by this. Our menus were brought to us, and our drink orders taken. We perused the menu, which is pretty extensive. There were so many interesting items I couldn’t wait to try them! Unfortunately, we had to wait another ten minutes before our drinks were brought out, and our orders taken. I really felt like eating seafood, so I first inquired about the fish and chips. Our server said that they were good, but it didn’t sound like he really thought so. We asked what kind of fish was used, and he told us “Alaskan Pollock”. We asked where it was from and he told us, “I guess Alaska”. So much for using our Seafood Watch Guide! I told him that he didn’t sound enthusiastic about the fish and chips and he told me that there were better things on the menu. He said that the steaks were really good. I was not in the mood for steak, so I asked him what the best seafood dish was. He said that it was the Gratin of Seafood Newburg. It sounded good to me, so I ordered that along with an appetizer of “Quinn’s famous garlic chicken wings” and a bowl of seafood chowder for my daughter and I to share.\u003c/p>\n\u003cp>Our food took a while to arrive, it may have seemed like forever because of our three hungry kids. The appetizer arrived first and the chicken wings were ok. Not mindblowing, but ok. I couldn’t wait for my dish, which was on the menu as a gratin of Dungeness crab, scallops, prawns, and bay shrimps in a creamy lobster bisque sauce with dry sherry and fresh mushrooms, topped with seasoned bread crumbs, served over savoury wild rice mixture with a side of garlic bread. When I got my dish, I was surprised that it was a tomato-based dish. What? Where was the “gratin” in this gratin? Where was the creamy lobster bisque sauce? Hmmmmmm. Strange, but I dug in with reckless abandon, only to be completely nonplussed. On the bad side, the dish tasted like Rice-a-Roni in flavor. On the good side, it was chock full of seafood that wasn’t overcooked, albeit missing the advertised prawns. The flavor of the savory wild rice overpowered this dish. The garlic bread that accompanied it was better tasting than the dish itself. I did not come close to finishing it.\u003c/p>\n\u003cp>Okay, time to move on to my daughter’s seafood chowder. She seemed to be enjoying it. I tried it, and again, another disappointment. Creamy, but not flavorful. Darn! I so wanted to really like something! Oh, wait! I did enjoy the house salad that came with my entree. Very good housemade dressing. My son ordered plain pasta from the kid’s menu and ate all of it, no complaints from him. My husband ordered a hamburger that he said was ok, not the best, but not the worst.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In summary, our food was average at best. The portions were good. The entrees seemed a bit overpriced, especially after tasting them. The service was spotty. Very nice server, but not too attentive. The atmosphere seemed fun in the pub. Nice bar. I didn’t get to try the beer, but they had many to choose from. Lots to look at. Funny signs and decorations. The downstairs dining room seemed a bit more elegant with nice views. We talked with our server, who was very nice. He gave us as much history on the place as he knew. He told us that it gets very crowded on the weekends. An old Oakland institution, he said. Would I return? No. Would I recommend? Only for the pub.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Acquerello: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1712\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/acquerello11.jpg\" alt=\"Lamb Chops with Cauliflower Sformato and Olive Tapenade\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello13.jpg\" alt=\"Lobster Panzerotti\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello14.jpg\" alt=\"Vanilla Gelato with Balsamic Vinegar\" hspace=\"3\">\u003cbr>\nLamb Chops with Cauliflower Sformato and Olive Tapenade, Lobster Panzerotti, Vanilla Gelato with Balsamic Vinegar\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/drew-bradbury.jpg\" alt=\"Drew Bradbury\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Drew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Acquerello\u003cbr>\n\u003cstrong>Reviewed Acquerello:\u003c/strong> Tuesday, November 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAcquerello is somewhat unknown in San Francisco, which is surprising, considering both the fact that San Franciscans love to spend money on high-end food, and the fact that it is rated a top ten restaurant in San Francisco and has been rated as such for many years.\n\u003cp>Walking in to Acquerello is a pleasure because it is so wonderfully quiet and civilized. The décor has a distinct Tuscan flavor, with light-colored, ornate moldings, and a charming wooden beam structure along the ceiling.\u003c/p>\n\u003cp>The establishment is small and refined, seating, maybe, 40 people at most in just one room. The noise level is never so high that it does not allow for a quiet and romantic dinner for two. In fact, the word romantic is key to understanding the establishment. Acquerello is not a place for a glass of wine and a snack with a friend. It is a place that offers a very classic fine dining experience in a setting commensurate to such a description.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had a lengthy meal, but one that was well-paced at every turn. I had four courses, including dessert. Minus a small misfire on the starter course, I found the meal to be exceptional.\u003c/p>\n\u003cp>The starters I had were interesting and seasonal, particularly the risotto with grapes and pork belly. The risotto was not mealy or over-served in terms of portion. A little choice like portion size is more important than one might think, especially when you are preparing for three additional courses. Regardless, cubes of pork belly and small grapes work nicely with the risotto because they create a balance of salty and sweet.\u003c/p>\n\u003cp>The pumpkin fettuccine starter was served in a broth, which I felt took away from the dish. More to the point, I found this dish to be unimportant, regardless of the choice of serving it in a dish lined with broth at the bottom. The fettuccine was flavorless, and the pancetta should have been more prominent and distributed, which could have enhanced the flavor. Instead, the pancetta was one long piece, more resembling an over-cooked strip of bacon.\u003c/p>\n\u003cp>The second course was extraordinary: lobster panzerotti. These are four little ravioli-like pasta pockets filled with lobster, shrimp, and scallops. The pockets of greatness are made even better by the brown butter sauce that supports them in the dish. It is a destination dish.\u003c/p>\n\u003cp>The final course that I had was the parsley-crusted lamb chops. I could say a lot of things about this dish, or I could simply say it was the best lamb I’ve ever tasted, which it was.\u003c/p>\n\u003cp>For dessert, I had the butterscotch semifreddo. It basically presents as a scoop of pumpkin-colored gelato with a chocolate statue surrounding it that resembles the Bilbao MOMA, if that’s not too pretentious of a description. The semifreddo is unique in its flavor and texture. It’s creamy and rich, yet the butterscotch flavor is not overpowering to the point that it makes the dish tacky or over-sweet.\u003c/p>\n\u003cp>The white wine and sparkling wine selections I had were well explained and well balanced in taste.\u003c/p>\n\u003cp>The service at Acquerello was outstanding, as it should be, considering the price point and the restaurant’s accolades and reputation.\u003c/p>\n\u003cp>I would go back to Acquerello without thinking twice, but it would likely be for a special occasion, or if I perchance befriend a loan officer.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/maria-arega.jpg\" alt=\"Maria Arega\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Superstar Mother of Three\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Sobrante\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zeni Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Acquerello:\u003c/strong> Saturday, November 29, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n We had a reservation for three at 6pm on a Saturday night. We found parking right out in front of the restaurant! A sign that, surely, the food would be good. Acquerello is nestled in a bustling neighborhood with an unassuming facade, and from the outside you may mistake it for a boutique hotel. Upon stepping in, however, you immediately get the feeling that you have stepped into someplace special. From the foyer you can see the impressive wine cellar. Our coats were taken, and we were immediately seated. The crowd was very mixed in age with the majority being older. The feel of the place was rustically elegant. The colors were soothing, and the dining room was very intimate without feeling crowded.\n\u003cp>While getting settled, we were presented with one of many little surprises of the evening: an aperitif. Oh, so lovely. We were mainly attended to by Francesco, who was so informative and helpful. He gave us our menus and showed us the ropes of the multi-course dining. You can order three, four, or five courses, you can order courses separately, or you can order the chef’s tasting menu. If you want the chef’s tasting menu, your whole table must also have it. While we were perusing our menus, out came another little surprise: a spoonful of halibut. Delicious. We were asked if we’d like to have wine, and a sommelier came to our table, also a wonderful treat. I am by no means a wine connoisseur, but I enjoy good wine. He inquired about our usual tastes and gave some lovely suggestions. I chose a Saltner Pinot Nero, and it was perfect. I was with wonderful company with whom I could share food, and we chose our food knowing we’d be able to taste everything.\u003c/p>\n\u003cp>The food at Acquerello was extraordinary! It surpassed all of my expectations. Each course was better than the last. There was never a dull moment for my palate. The first course came, as did all the rest, from several servers presenting each dish in unison and acquainting us with its ingredients. My first course was a peppered carpaccio of beef with truffled-anchovy vinaigrette and a quail egg. I loved it. My dining partners ordered the chicory salad with Gorgonzola and the citrus sardines. They were equally as delicious as mine. Our empty plates were skillfully removed and replaced with clean silver, and just when we were starting to think about what we ordered next, the servers appeared again. We were feeling so special. The service is impeccable.\u003c/p>\n\u003cp>The second course came with the same flourish as the first. I had the herbed risotto with braised pork belly. Very good. I was also able to taste the Lobster Panzerotti, which was out of this world! Also, the gnocchi made with bone marrow over beef ragu was exquisite. The third course was the medallion of veal with fennel potato gratin, chanterelle mushrooms, and truffled veal glaze. I also tried the dorade and the scallops. Everything was intensely flavored and cooked to perfection. Divine, divine, divine.\u003c/p>\n\u003cp>The cheese course was the fourth course. I was definitely glad that I had gotten it. I was able to choose three wonderful cheeses out of about 12 that were explained to me by Francesco. To finish off the meal we ordered coffee and two desserts. The coffee came to us each in our own lovely pot and was accompanied by a plate of biscotti. Another surprise and simply fantastic. My desert was the huckleberry and pear tart, and I also tried the chocolate mousse. Both were very good, but, dare I say, not extraordinary, which seemed to be the theme of the night.\u003c/p>\n\u003cp>Acquerello is a dining experience that should not be missed. The service was exceptional. Your every need is attended to before you even realize you have one. The food was an adventure for my palate. The portions were just right. Everything was sublime. It was worth every penny. I would highly recommend it.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/cathy-conley.jpg\" alt=\"Cathy Conley\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Quinn’s Lighthouse Restaurant & Pub\u003cbr>\n\u003cstrong>Reviewed Acquerello:\u003c/strong> Wednesday, November 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Portion size:\u003c/strong> The portion size was just right. Every portion left us satisfied.\n\u003cp>\u003cstrong>Quality of food:\u003c/strong> Outstanding. Everything was cooked and served to perfection. We were even offered extra items, which were also delicious.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> Right on the mark. We were served courses fresh from the oven as soon as we finished the previous course. We never felt hurried, but always felt attended to. This even included, when leaving after the meal, having our checked coats waiting for us.\u003c/p>\n\u003cp>\u003cstrong>Décor and atmosphere:\u003c/strong> The atmosphere was elegant. It reminded me of the best restaurants of Napa and Sonoma. It was well appointed, and we felt very comfortable. Although there were other tables, we felt that we had singular service.\u003c/p>\n\u003cp>\u003cstrong>Bang for buck:\u003c/strong> This was an excellent restaurant with several complimentary drinks and courses provided. The price was on the high end, and I would reserve this restaurant for special occasions.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> The dining room was very comfortable.\u003c/p>\n\u003cp>\u003cstrong>Wine service:\u003c/strong> They had a sommelier to assist in wine selection. As I didn’t recognize any of the wines offered, he assisted me in selecting a Chardonnay.\u003c/p>\n\u003cp>\u003cstrong>Noise level:\u003c/strong> The noise level was perfect. We had no trouble hearing each other at the tables, but did not hear conversations at other tables.\u003c/p>\n\u003cp>\u003cstrong>Wait for table:\u003c/strong> We were seated as soon as we arrived.\u003c/p>\n\u003cp>\u003cstrong>Food arrival speed:\u003c/strong> The courses arrived perfectly times after we finished the previous courses. When each course arrived, the waiter explained what we had ordered.\u003c/p>\n\u003cp>This was one of the best dining experiences that I have had. I would highly recommend this restaurant to others and would go again for special occasions.\u003c/p>\n\u003cp>Reservations are recommended. Plan for three hours for dinner. I was only able to reserve for either 5:30 – 6:00pm or 9:00 – 9:30pm. I believe they are selective about giving out reservations in order to provide guests with an outstanding dining experience.\u003c/p>\n\u003cp>The restaurant is in a mixed commercial/residential neighborhood, allowing for shopping before or after dining. It is a block away from the California Street cable car line and near other public transportation. There is adequate parking in the area, but there is also a garage directly across the street.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>One of my dining companions said dining at Acquerello made her feel rich. I would second that opinion and use that quote to refer diners to Acquerello.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\n1722 Sacramento Street (at Polk Street)\nSan Francisco, CA 94109\n\u003cstrong>Phone:\u003c/strong> 415-567-5432\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.acquerello.com\">www.acquerello.com\u003c/a>\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary Italian\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"description": "Location:\n1722 Sacramento Street (at Polk Street)\nSan Francisco, CA 94109\nPhone: 415-567-5432\nWebsite: www.acquerello.com\nType of Cuisine: Contemporary Italian\nReviewed: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Acquerello: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1712\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/acquerello11.jpg\" alt=\"Lamb Chops with Cauliflower Sformato and Olive Tapenade\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello13.jpg\" alt=\"Lobster Panzerotti\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello14.jpg\" alt=\"Vanilla Gelato with Balsamic Vinegar\" hspace=\"3\">\u003cbr>\nLamb Chops with Cauliflower Sformato and Olive Tapenade, Lobster Panzerotti, Vanilla Gelato with Balsamic Vinegar\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/drew-bradbury.jpg\" alt=\"Drew Bradbury\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Drew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Acquerello\u003cbr>\n\u003cstrong>Reviewed Acquerello:\u003c/strong> Tuesday, November 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAcquerello is somewhat unknown in San Francisco, which is surprising, considering both the fact that San Franciscans love to spend money on high-end food, and the fact that it is rated a top ten restaurant in San Francisco and has been rated as such for many years.\n\u003cp>Walking in to Acquerello is a pleasure because it is so wonderfully quiet and civilized. The décor has a distinct Tuscan flavor, with light-colored, ornate moldings, and a charming wooden beam structure along the ceiling.\u003c/p>\n\u003cp>The establishment is small and refined, seating, maybe, 40 people at most in just one room. The noise level is never so high that it does not allow for a quiet and romantic dinner for two. In fact, the word romantic is key to understanding the establishment. Acquerello is not a place for a glass of wine and a snack with a friend. It is a place that offers a very classic fine dining experience in a setting commensurate to such a description.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had a lengthy meal, but one that was well-paced at every turn. I had four courses, including dessert. Minus a small misfire on the starter course, I found the meal to be exceptional.\u003c/p>\n\u003cp>The starters I had were interesting and seasonal, particularly the risotto with grapes and pork belly. The risotto was not mealy or over-served in terms of portion. A little choice like portion size is more important than one might think, especially when you are preparing for three additional courses. Regardless, cubes of pork belly and small grapes work nicely with the risotto because they create a balance of salty and sweet.\u003c/p>\n\u003cp>The pumpkin fettuccine starter was served in a broth, which I felt took away from the dish. More to the point, I found this dish to be unimportant, regardless of the choice of serving it in a dish lined with broth at the bottom. The fettuccine was flavorless, and the pancetta should have been more prominent and distributed, which could have enhanced the flavor. Instead, the pancetta was one long piece, more resembling an over-cooked strip of bacon.\u003c/p>\n\u003cp>The second course was extraordinary: lobster panzerotti. These are four little ravioli-like pasta pockets filled with lobster, shrimp, and scallops. The pockets of greatness are made even better by the brown butter sauce that supports them in the dish. It is a destination dish.\u003c/p>\n\u003cp>The final course that I had was the parsley-crusted lamb chops. I could say a lot of things about this dish, or I could simply say it was the best lamb I’ve ever tasted, which it was.\u003c/p>\n\u003cp>For dessert, I had the butterscotch semifreddo. It basically presents as a scoop of pumpkin-colored gelato with a chocolate statue surrounding it that resembles the Bilbao MOMA, if that’s not too pretentious of a description. The semifreddo is unique in its flavor and texture. It’s creamy and rich, yet the butterscotch flavor is not overpowering to the point that it makes the dish tacky or over-sweet.\u003c/p>\n\u003cp>The white wine and sparkling wine selections I had were well explained and well balanced in taste.\u003c/p>\n\u003cp>The service at Acquerello was outstanding, as it should be, considering the price point and the restaurant’s accolades and reputation.\u003c/p>\n\u003cp>I would go back to Acquerello without thinking twice, but it would likely be for a special occasion, or if I perchance befriend a loan officer.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/maria-arega.jpg\" alt=\"Maria Arega\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Superstar Mother of Three\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Sobrante\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zeni Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Acquerello:\u003c/strong> Saturday, November 29, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n We had a reservation for three at 6pm on a Saturday night. We found parking right out in front of the restaurant! A sign that, surely, the food would be good. Acquerello is nestled in a bustling neighborhood with an unassuming facade, and from the outside you may mistake it for a boutique hotel. Upon stepping in, however, you immediately get the feeling that you have stepped into someplace special. From the foyer you can see the impressive wine cellar. Our coats were taken, and we were immediately seated. The crowd was very mixed in age with the majority being older. The feel of the place was rustically elegant. The colors were soothing, and the dining room was very intimate without feeling crowded.\n\u003cp>While getting settled, we were presented with one of many little surprises of the evening: an aperitif. Oh, so lovely. We were mainly attended to by Francesco, who was so informative and helpful. He gave us our menus and showed us the ropes of the multi-course dining. You can order three, four, or five courses, you can order courses separately, or you can order the chef’s tasting menu. If you want the chef’s tasting menu, your whole table must also have it. While we were perusing our menus, out came another little surprise: a spoonful of halibut. Delicious. We were asked if we’d like to have wine, and a sommelier came to our table, also a wonderful treat. I am by no means a wine connoisseur, but I enjoy good wine. He inquired about our usual tastes and gave some lovely suggestions. I chose a Saltner Pinot Nero, and it was perfect. I was with wonderful company with whom I could share food, and we chose our food knowing we’d be able to taste everything.\u003c/p>\n\u003cp>The food at Acquerello was extraordinary! It surpassed all of my expectations. Each course was better than the last. There was never a dull moment for my palate. The first course came, as did all the rest, from several servers presenting each dish in unison and acquainting us with its ingredients. My first course was a peppered carpaccio of beef with truffled-anchovy vinaigrette and a quail egg. I loved it. My dining partners ordered the chicory salad with Gorgonzola and the citrus sardines. They were equally as delicious as mine. Our empty plates were skillfully removed and replaced with clean silver, and just when we were starting to think about what we ordered next, the servers appeared again. We were feeling so special. The service is impeccable.\u003c/p>\n\u003cp>The second course came with the same flourish as the first. I had the herbed risotto with braised pork belly. Very good. I was also able to taste the Lobster Panzerotti, which was out of this world! Also, the gnocchi made with bone marrow over beef ragu was exquisite. The third course was the medallion of veal with fennel potato gratin, chanterelle mushrooms, and truffled veal glaze. I also tried the dorade and the scallops. Everything was intensely flavored and cooked to perfection. Divine, divine, divine.\u003c/p>\n\u003cp>The cheese course was the fourth course. I was definitely glad that I had gotten it. I was able to choose three wonderful cheeses out of about 12 that were explained to me by Francesco. To finish off the meal we ordered coffee and two desserts. The coffee came to us each in our own lovely pot and was accompanied by a plate of biscotti. Another surprise and simply fantastic. My desert was the huckleberry and pear tart, and I also tried the chocolate mousse. Both were very good, but, dare I say, not extraordinary, which seemed to be the theme of the night.\u003c/p>\n\u003cp>Acquerello is a dining experience that should not be missed. The service was exceptional. Your every need is attended to before you even realize you have one. The food was an adventure for my palate. The portions were just right. Everything was sublime. It was worth every penny. I would highly recommend it.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/cathy-conley.jpg\" alt=\"Cathy Conley\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Quinn’s Lighthouse Restaurant & Pub\u003cbr>\n\u003cstrong>Reviewed Acquerello:\u003c/strong> Wednesday, November 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Portion size:\u003c/strong> The portion size was just right. Every portion left us satisfied.\n\u003cp>\u003cstrong>Quality of food:\u003c/strong> Outstanding. Everything was cooked and served to perfection. We were even offered extra items, which were also delicious.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> Right on the mark. We were served courses fresh from the oven as soon as we finished the previous course. We never felt hurried, but always felt attended to. This even included, when leaving after the meal, having our checked coats waiting for us.\u003c/p>\n\u003cp>\u003cstrong>Décor and atmosphere:\u003c/strong> The atmosphere was elegant. It reminded me of the best restaurants of Napa and Sonoma. It was well appointed, and we felt very comfortable. Although there were other tables, we felt that we had singular service.\u003c/p>\n\u003cp>\u003cstrong>Bang for buck:\u003c/strong> This was an excellent restaurant with several complimentary drinks and courses provided. The price was on the high end, and I would reserve this restaurant for special occasions.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> The dining room was very comfortable.\u003c/p>\n\u003cp>\u003cstrong>Wine service:\u003c/strong> They had a sommelier to assist in wine selection. As I didn’t recognize any of the wines offered, he assisted me in selecting a Chardonnay.\u003c/p>\n\u003cp>\u003cstrong>Noise level:\u003c/strong> The noise level was perfect. We had no trouble hearing each other at the tables, but did not hear conversations at other tables.\u003c/p>\n\u003cp>\u003cstrong>Wait for table:\u003c/strong> We were seated as soon as we arrived.\u003c/p>\n\u003cp>\u003cstrong>Food arrival speed:\u003c/strong> The courses arrived perfectly times after we finished the previous courses. When each course arrived, the waiter explained what we had ordered.\u003c/p>\n\u003cp>This was one of the best dining experiences that I have had. I would highly recommend this restaurant to others and would go again for special occasions.\u003c/p>\n\u003cp>Reservations are recommended. Plan for three hours for dinner. I was only able to reserve for either 5:30 – 6:00pm or 9:00 – 9:30pm. I believe they are selective about giving out reservations in order to provide guests with an outstanding dining experience.\u003c/p>\n\u003cp>The restaurant is in a mixed commercial/residential neighborhood, allowing for shopping before or after dining. It is a block away from the California Street cable car line and near other public transportation. There is adequate parking in the area, but there is also a garage directly across the street.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>India Palace Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1606\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/40/2009/04/indiapalace15.jpg\" alt=\"Saag Paneer\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace16.jpg\" alt=\"Lamb Vindaloo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace17.jpg\" alt=\"Vegetable Samosas\" hspace=\"3\">\u003cbr>\nSaag Paneer, Lamb Vindaloo, Vegetable Samosas\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/nancy-bennett.jpg\" alt=\"Nancy Bennett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Director, SF Office of Gov. Schwarzenegger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> India Palace Restaurant\u003cbr>\n\u003cstrong>Reviewed India Palace Restaurant:\u003c/strong> Saturday, November 29, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBorn and raised in Marin I have passed Indian Palace thousands of times driving along the 101. I had always wondered about the restaurant located in the Travelodge. Finally, I gained the courage to walk through the plain blue and grey exterior and past the trademark logo of the sleepy bear of the Travelodge and into the comfortable interior where a warmly decorated Indian restaurant thrives.\n\u003cp>It was a rainy day and my husband, and I both really wanted Indian food. We had recently moved back to Marin from San Francisco and were not up for the journey to travel across the Bridge to go to our old haunts for samosas. We got brave. We went to the Travelodge. We were impressed. Since that first night of bravery, we have gone back several times with once-skeptical friends, who are now converted fans. We now have a large group of devoted friends that we can call on to meet at the “Travelodge” for dinner.\u003c/p>\n\u003cp>On my last trip to Indian Palace, we went on a Saturday night, and the place was packed. Families, couples, and groups were enjoying the dynamic flavors of this suspicions location. Our group of four was seated promptly, and we all ordered Kingfisher beer and settled in for what we expected to be another good meal. We decided on our choices for the evening with help from one of the owners, who was serving us that night. We wanted to try some new dishes while sticking to some favorites. We ordered a new dish, the meat samosas, while everyone knew that we also had to get the vegetarian somas as well — they are my favorite. The meat samosas are filled with ground lamb, and the vegetarian are filled with potatoes and peas. We all enjoyed the flakey crust and loved all three different condiments that are served alongside this filling appetizer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next our main dishes arrived. The tandoori mixed grill was big hit. A sizzling platter of fish, kofta, lamb and chicken sent the aroma of grilled onions and fresh vegetables around our table. Everything was cooked perfectly and tender. The vegetables served with the meats were fresh and flavorful. The shahi korma lamb dish was one I had never tried, but it will now become a new staple to my ordering routine. Filled with tender cubes of lamb it swims in a rich curry dish that is buttery-good with complex flavors. The sauce by itself was spooned generously by all of us on fresh Naan. An old standby, chicken tikka masala was also chosen, as my companions that night were not up for the red-hot spicy dish of chicken vindaloo. Both are good, but beware if you choose the vindaloo, you will be ordering many more beers as the menu states — it is a fiery dish designed to increase beer sales. The Indian Palace’s vindaloo is not for the weak-hearted. The tikka masala is a winner in its own right as it has a creamy tomato curry base with a balanced spice that is delicate and easily enjoyable by those with a taste for milder spices.\u003c/p>\n\u003cp>All the dishes were cleared with no leftovers, rare as their portions are generous, but I had some big eaters out with me this night. None of us were hungry, but the owner persuaded us, successfully, to try the homemade pistachio ice cream. Um, it was fantastic!! I never order dessert, as I am usually too full at that point, but now I know to save room, as it was filled with a delightful pistachio flavor and very creamy. The ice cream is a delightful way to end a meal of spicy Indian.\u003c/p>\n\u003cp>Indian Palace is the place to go for Indian food in Marin. Don’t judge a book by its cover, or rather a restaurant by its motel. Dare yourself to walk in, enjoy the flavors, and you’ll be back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/rosana-soriano.jpg\" alt=\"Rosana Soriano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rosana\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Services Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Thanh Long Restaurant\u003cbr>\n\u003cstrong>Reviewed India Palace Restaurant:\u003c/strong> Wednesday, November 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have not had the chance to try Indian cuisine before. So for my review of India Palace, I took my son (Joey) and his fiancée (Angela), because they love Indian food. I called for reservations a couple of days earlier, and a very nice man informed me on the phone that it was not necessary. We had a nice drive over the Golden Bridge for our trip to Mill Valley from San Francisco. The restaurant was located in an almost random place, where you really don’t expect it to be. First, you drive past many modern business buildings, then a long stretch of road, then there’s a Travelodge where the restaurant is located. We had to make a U-turn because we missed the restaurant the first time around.\n\u003cp>It was the night before Thanksgiving when we visited India Palace, so I fully expected an empty restaurant. I was pleasantly surprised that the place was crowded. Unfortunately, because the restaurant is small with limited number of tables, we were seated at a table by the kitchen. As expected, the back-and-forth kitchen traffic was distracting, but the server was very friendly and playful. She made up for our table location. I settled down to enjoy a nice family atmosphere, very casual with soft music in the background. To the right of the kitchen was a glass window where you can observe a man baking naan (listed on the menu as “nan”). I watched the process with three fascinated children and their mom, who explained to us how naan is made (and its alternative spelling). As a novice, I had to ask what naan was for, and she obligingly told me that naan is a popular leaf-shaped bread, baked in clay oven, and eaten with most Indian meals. She also told me that India Palace makes one of the best naans in the Bay Area (which is good to know). After my brief lesson, I was ready to eat.\u003c/p>\n\u003cp>We decided to try two different combination dinners, so that we could sample several of the restaurant’s specialties. Our food came quickly, beginning with my cucumber salad. The cucumber, the tomatoes, and the onions were curiously cut in large chunks rather than bite size. I had to cut them in pieces, but the salad turned out to be refreshing. A good start to (what we later find out to be) a humongous meal. The appetizer plate came next, filled with the standard variety of deep-fried Indian starters. The samosa was too big for an appetizer and it felt like a meal. As a beginner, I didn’t know how to pace myself (by this time, I was getting so full). I took a bite of the onion bajji and quickly skipped it for the delicious pappadum (crispy, fried lentil wafers) hidden underneath the appetizers. I almost missed it because the oversized somosa covered it. The appetizers also came with a carousel of three sauces — one tasted minty and cool, the second tasted sweet, and the last one was hot and spicy. The variety served well for diners who have very different tastes.\u003c/p>\n\u003cp>The main course came with different grilled meats that were too dry for me (the tandoori chicken was the standout), served with grilled vegetables that were more like garnishes. The main course included items served separately in smaller dishes — probably because it was part of a fixed meal and intended to be sampled. I suspect that if we had ordered the a la carte version, the portions may have been larger. However, we certainly didn’t need bigger portions. There was so much food. The naan, in garlic and green pepper flavors, was soft and delicious. I followed Joey and Angela’s lead by tearing off bite-size pieces and dipping them in the sauces of the main dishes. My experienced companions confirmed that this naan was indeed better than average.\u003c/p>\n\u003cp>For dessert, I chose the kheer, Punjabi-style rice pudding, but later traded it for the kulfi — frozen homemade pistachio ice cream — because the consistency of the rice pudding did not appeal to me. The pistachio ice cream was literally a slice of “iced” cream with an herbal flavor, textured with bits of pistachio nuts — an interesting ending to an exotic meal.\u003c/p>\n\u003cp>Like any authentic ethnic cuisines, sometimes it can be a matter of exposure and acquired taste. For me without having any basis for comparison, the meal was a little overwhelming (both in flavor and portion size). I recommend that for four people, order only one combination dinner for two and one other main dish. Overall, India Palace is a casual, family kind of a restaurant. If you’re craving a really good naan, India Palace is where you should go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/david-lee.jpg\" alt=\"David Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Superior Court Judge\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Oliveto Café and Restaurant\u003cbr>\n\u003cstrong>Reviewed India Palace Restaurant:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWalking up to a restaurant in a Travelodge is not a good first impression. We elected to go for a luncheon experience, in consideration of the busy schedules that accompany this time of year. Outside the restaurant is a sign “daily all you can eat lunch menu $8.95.” Uh-oh, what have we gotten into? We walked inside and were no more comforted as we looked at a bar with chairs spread about in disarray. Then a pleasant young man approached and escorted us to a side room, which seemed full of locals, although we saw few people who looked Indian.\n\u003cp>White table linen, stemmed water glasses, and linen napkins made the dining area inviting. It was a very warm day and the doors were left open; the swarm of flies, which came in made the meal seem more like an outdoor picnic. The service was spotty but not off-putting. The young man, who seated us, took our order for beer, served us water, and asked once if we were ready to order and when we were not ready he disappeared. Three times we tried to get his attention before he came by, that is when he told us he would get our server. Our server was polite, but not particularly friendly, but he got the job done. I would rather his style than the pest server, who interrupts conversations to ask if all is well.\u003c/p>\n\u003cp>That having been said…the food, while not the best Indian food I have eaten, was better than average. The portions were abundant, and, in the main, well executed. The ingredients were not all of the highest quality. The tomatoes in the cucumber salad were as ripe as golf balls, and the lamb in the samosa was sawdust dry. Its wrap, however, was very crispy without being oily. The lamb in both the vindaloo and biryani was not particularly tender but was not dried out so just a minor ding there.\u003c/p>\n\u003cp>I will say that the sauces were very tasty, even though the lamb vindaloo was less than the described “spicy curry — only for the brave and hearty souls.” I don’t know if they thought we are wimps or they just exaggerate the hotness. It was, nonetheless, a very tasty dish, but being a “brave and hearty soul,” I was a bit disappointed. The naan (tandoori baked bread) was as good as I have had, perfect for picking up the vindaloo and the biryani (fried rice with lamb, saffron, and almonds), which was a very well done dish. One of our group had some very nice tasting pappadum; nice and crispy with good flavor.\u003c/p>\n\u003cp>The tandoori chicken they served was interesting. One in our group took the self-serve, all-you-can eat menu. His first small portion of chicken was tough (we arrived shortly after opening, so it was probably made in advance). He got a taste of ours, which was better than average in its succulence, although the vegetable bed it had been cooked on was partly charred. So he went back for more when a fresh batch came out of the kitchen and was rewarded with an even better iteration.\u003c/p>\n\u003cp>The vegetable dishes were quite well done, although the choices were kind of the Xerox menu standard fare. So there was no “something new to try” experience. The dahl was cooked just right, not too mushy and not like shotgun pellets. Their flavoring was just spicy enough to satisfy a spicy-hot lover like me, but not so as to frighten away anyone other than a wimp.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>One cannot eat as well as we did, even with the drawbacks, for such a modest price. Big bang for the buck!! We all agreed that if it was in our neighborhood we would probably go back, but it is not a pilgrimage destination restaurant.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n707 Redwood Highway\r\nMill Valley, CA 94941\r\n\u003cstrong>Phone:\u003c/strong> 415-388-3350\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.indiapalacemillvalley.com\">www.indiapalacemillvalley.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Northern Indian\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>India Palace Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1606\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/40/2009/04/indiapalace15.jpg\" alt=\"Saag Paneer\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace16.jpg\" alt=\"Lamb Vindaloo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace17.jpg\" alt=\"Vegetable Samosas\" hspace=\"3\">\u003cbr>\nSaag Paneer, Lamb Vindaloo, Vegetable Samosas\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/nancy-bennett.jpg\" alt=\"Nancy Bennett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Director, SF Office of Gov. Schwarzenegger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> India Palace Restaurant\u003cbr>\n\u003cstrong>Reviewed India Palace Restaurant:\u003c/strong> Saturday, November 29, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBorn and raised in Marin I have passed Indian Palace thousands of times driving along the 101. I had always wondered about the restaurant located in the Travelodge. Finally, I gained the courage to walk through the plain blue and grey exterior and past the trademark logo of the sleepy bear of the Travelodge and into the comfortable interior where a warmly decorated Indian restaurant thrives.\n\u003cp>It was a rainy day and my husband, and I both really wanted Indian food. We had recently moved back to Marin from San Francisco and were not up for the journey to travel across the Bridge to go to our old haunts for samosas. We got brave. We went to the Travelodge. We were impressed. Since that first night of bravery, we have gone back several times with once-skeptical friends, who are now converted fans. We now have a large group of devoted friends that we can call on to meet at the “Travelodge” for dinner.\u003c/p>\n\u003cp>On my last trip to Indian Palace, we went on a Saturday night, and the place was packed. Families, couples, and groups were enjoying the dynamic flavors of this suspicions location. Our group of four was seated promptly, and we all ordered Kingfisher beer and settled in for what we expected to be another good meal. We decided on our choices for the evening with help from one of the owners, who was serving us that night. We wanted to try some new dishes while sticking to some favorites. We ordered a new dish, the meat samosas, while everyone knew that we also had to get the vegetarian somas as well — they are my favorite. The meat samosas are filled with ground lamb, and the vegetarian are filled with potatoes and peas. We all enjoyed the flakey crust and loved all three different condiments that are served alongside this filling appetizer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next our main dishes arrived. The tandoori mixed grill was big hit. A sizzling platter of fish, kofta, lamb and chicken sent the aroma of grilled onions and fresh vegetables around our table. Everything was cooked perfectly and tender. The vegetables served with the meats were fresh and flavorful. The shahi korma lamb dish was one I had never tried, but it will now become a new staple to my ordering routine. Filled with tender cubes of lamb it swims in a rich curry dish that is buttery-good with complex flavors. The sauce by itself was spooned generously by all of us on fresh Naan. An old standby, chicken tikka masala was also chosen, as my companions that night were not up for the red-hot spicy dish of chicken vindaloo. Both are good, but beware if you choose the vindaloo, you will be ordering many more beers as the menu states — it is a fiery dish designed to increase beer sales. The Indian Palace’s vindaloo is not for the weak-hearted. The tikka masala is a winner in its own right as it has a creamy tomato curry base with a balanced spice that is delicate and easily enjoyable by those with a taste for milder spices.\u003c/p>\n\u003cp>All the dishes were cleared with no leftovers, rare as their portions are generous, but I had some big eaters out with me this night. None of us were hungry, but the owner persuaded us, successfully, to try the homemade pistachio ice cream. Um, it was fantastic!! I never order dessert, as I am usually too full at that point, but now I know to save room, as it was filled with a delightful pistachio flavor and very creamy. The ice cream is a delightful way to end a meal of spicy Indian.\u003c/p>\n\u003cp>Indian Palace is the place to go for Indian food in Marin. Don’t judge a book by its cover, or rather a restaurant by its motel. Dare yourself to walk in, enjoy the flavors, and you’ll be back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/rosana-soriano.jpg\" alt=\"Rosana Soriano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rosana\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Services Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Thanh Long Restaurant\u003cbr>\n\u003cstrong>Reviewed India Palace Restaurant:\u003c/strong> Wednesday, November 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have not had the chance to try Indian cuisine before. So for my review of India Palace, I took my son (Joey) and his fiancée (Angela), because they love Indian food. I called for reservations a couple of days earlier, and a very nice man informed me on the phone that it was not necessary. We had a nice drive over the Golden Bridge for our trip to Mill Valley from San Francisco. The restaurant was located in an almost random place, where you really don’t expect it to be. First, you drive past many modern business buildings, then a long stretch of road, then there’s a Travelodge where the restaurant is located. We had to make a U-turn because we missed the restaurant the first time around.\n\u003cp>It was the night before Thanksgiving when we visited India Palace, so I fully expected an empty restaurant. I was pleasantly surprised that the place was crowded. Unfortunately, because the restaurant is small with limited number of tables, we were seated at a table by the kitchen. As expected, the back-and-forth kitchen traffic was distracting, but the server was very friendly and playful. She made up for our table location. I settled down to enjoy a nice family atmosphere, very casual with soft music in the background. To the right of the kitchen was a glass window where you can observe a man baking naan (listed on the menu as “nan”). I watched the process with three fascinated children and their mom, who explained to us how naan is made (and its alternative spelling). As a novice, I had to ask what naan was for, and she obligingly told me that naan is a popular leaf-shaped bread, baked in clay oven, and eaten with most Indian meals. She also told me that India Palace makes one of the best naans in the Bay Area (which is good to know). After my brief lesson, I was ready to eat.\u003c/p>\n\u003cp>We decided to try two different combination dinners, so that we could sample several of the restaurant’s specialties. Our food came quickly, beginning with my cucumber salad. The cucumber, the tomatoes, and the onions were curiously cut in large chunks rather than bite size. I had to cut them in pieces, but the salad turned out to be refreshing. A good start to (what we later find out to be) a humongous meal. The appetizer plate came next, filled with the standard variety of deep-fried Indian starters. The samosa was too big for an appetizer and it felt like a meal. As a beginner, I didn’t know how to pace myself (by this time, I was getting so full). I took a bite of the onion bajji and quickly skipped it for the delicious pappadum (crispy, fried lentil wafers) hidden underneath the appetizers. I almost missed it because the oversized somosa covered it. The appetizers also came with a carousel of three sauces — one tasted minty and cool, the second tasted sweet, and the last one was hot and spicy. The variety served well for diners who have very different tastes.\u003c/p>\n\u003cp>The main course came with different grilled meats that were too dry for me (the tandoori chicken was the standout), served with grilled vegetables that were more like garnishes. The main course included items served separately in smaller dishes — probably because it was part of a fixed meal and intended to be sampled. I suspect that if we had ordered the a la carte version, the portions may have been larger. However, we certainly didn’t need bigger portions. There was so much food. The naan, in garlic and green pepper flavors, was soft and delicious. I followed Joey and Angela’s lead by tearing off bite-size pieces and dipping them in the sauces of the main dishes. My experienced companions confirmed that this naan was indeed better than average.\u003c/p>\n\u003cp>For dessert, I chose the kheer, Punjabi-style rice pudding, but later traded it for the kulfi — frozen homemade pistachio ice cream — because the consistency of the rice pudding did not appeal to me. The pistachio ice cream was literally a slice of “iced” cream with an herbal flavor, textured with bits of pistachio nuts — an interesting ending to an exotic meal.\u003c/p>\n\u003cp>Like any authentic ethnic cuisines, sometimes it can be a matter of exposure and acquired taste. For me without having any basis for comparison, the meal was a little overwhelming (both in flavor and portion size). I recommend that for four people, order only one combination dinner for two and one other main dish. Overall, India Palace is a casual, family kind of a restaurant. If you’re craving a really good naan, India Palace is where you should go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/david-lee.jpg\" alt=\"David Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Superior Court Judge\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Oliveto Café and Restaurant\u003cbr>\n\u003cstrong>Reviewed India Palace Restaurant:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWalking up to a restaurant in a Travelodge is not a good first impression. We elected to go for a luncheon experience, in consideration of the busy schedules that accompany this time of year. Outside the restaurant is a sign “daily all you can eat lunch menu $8.95.” Uh-oh, what have we gotten into? We walked inside and were no more comforted as we looked at a bar with chairs spread about in disarray. Then a pleasant young man approached and escorted us to a side room, which seemed full of locals, although we saw few people who looked Indian.\n\u003cp>White table linen, stemmed water glasses, and linen napkins made the dining area inviting. It was a very warm day and the doors were left open; the swarm of flies, which came in made the meal seem more like an outdoor picnic. The service was spotty but not off-putting. The young man, who seated us, took our order for beer, served us water, and asked once if we were ready to order and when we were not ready he disappeared. Three times we tried to get his attention before he came by, that is when he told us he would get our server. Our server was polite, but not particularly friendly, but he got the job done. I would rather his style than the pest server, who interrupts conversations to ask if all is well.\u003c/p>\n\u003cp>That having been said…the food, while not the best Indian food I have eaten, was better than average. The portions were abundant, and, in the main, well executed. The ingredients were not all of the highest quality. The tomatoes in the cucumber salad were as ripe as golf balls, and the lamb in the samosa was sawdust dry. Its wrap, however, was very crispy without being oily. The lamb in both the vindaloo and biryani was not particularly tender but was not dried out so just a minor ding there.\u003c/p>\n\u003cp>I will say that the sauces were very tasty, even though the lamb vindaloo was less than the described “spicy curry — only for the brave and hearty souls.” I don’t know if they thought we are wimps or they just exaggerate the hotness. It was, nonetheless, a very tasty dish, but being a “brave and hearty soul,” I was a bit disappointed. The naan (tandoori baked bread) was as good as I have had, perfect for picking up the vindaloo and the biryani (fried rice with lamb, saffron, and almonds), which was a very well done dish. One of our group had some very nice tasting pappadum; nice and crispy with good flavor.\u003c/p>\n\u003cp>The tandoori chicken they served was interesting. One in our group took the self-serve, all-you-can eat menu. His first small portion of chicken was tough (we arrived shortly after opening, so it was probably made in advance). He got a taste of ours, which was better than average in its succulence, although the vegetable bed it had been cooked on was partly charred. So he went back for more when a fresh batch came out of the kitchen and was rewarded with an even better iteration.\u003c/p>\n\u003cp>The vegetable dishes were quite well done, although the choices were kind of the Xerox menu standard fare. So there was no “something new to try” experience. The dahl was cooked just right, not too mushy and not like shotgun pellets. Their flavoring was just spicy enough to satisfy a spicy-hot lover like me, but not so as to frighten away anyone other than a wimp.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One cannot eat as well as we did, even with the drawbacks, for such a modest price. Big bang for the buck!! We all agreed that if it was in our neighborhood we would probably go back, but it is not a pilgrimage destination restaurant.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Thanh Long Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1615\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/40/2009/04/thanhlong11.jpg\" alt=\"Salt and Pepper Calamari\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong15.jpg\" alt=\"Roasted Whole Dungeness Crab\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong16.jpg\" alt=\"Mango Salad with Bell Peppers, Seared Scallops, and Shrimp over Greens with Raspberry Vinaigrette\" hspace=\"3\">\u003cbr>\nSalt and Pepper Calamari; Roasted Whole Dungeness Crab; Mango Salad with Bell Peppers, Seared Scallops, and Shrimp over Greens with Raspberry Vinaigrette\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/rosana-soriano.jpg\" alt=\"Rosana Soriano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rosana\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Services Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Thanh Long Restaurant\u003cbr>\n\u003cstrong>Reviewed Thanh Long Restaurant:\u003c/strong> Friday, November 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThanh Long is my restaurant of choice for \u003cem>Check, Please!\u003c/em>, because it is the restaurant where I would like to be when I want to celebrate or when I need to entertain guest from out-of-town. I grew up eating at Thanh Long during the late seventies with my family, so I was really excited to bring along my sister (Rosaly), her husband (Ramon), and my husband (Garry), to experience Thanh Long with fresh “new” eyes.\n\u003cp>When I called Thanh Long on a Friday afternoon for reservations, I didn’t have a problem getting one for that same evening. Thanh Long has since expanded from a small hole-in-the-wall restaurant to a contemporary, two-story restaurant that can accommodate a fair amount of people. Finding street parking on a Friday night was not as easy. After driving around the residential neighborhood once, we found a spot about 1/2 a block away. However, if you’re not up to it, Thanh Long has valet parking for a fee.\u003c/p>\n\u003cp>When we arrived at the restaurant, we were greeted warmly by the hostess, who gave us a choice of a table on the first floor or on the second floor. Although, I usually prefer to be in the midst of everything, I wanted a quieter area tonight, so I chose to be upstairs. I was glad that the hostess gave me the option. As soon as we were seated, I noticed that jazz music was playing in the background — loud enough to be festive, but not so loud that you cannot hear your conversation. Our server appeared right away to take our orders for drinks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We also didn’t take long to order our dinner, because my family and I have a long-standing ritual of ordering the same thing. We started with the thinly sliced grilled beef satay on skewers, lightly spiced. The portion size is small (three small sticks per order), but resist the urge to order more of this, because you will want to try other appetizers and they will fill you up. For our second appetizer, we chose the crispy roll (comes with its own special dip), because it complemented the grilled beef and the mango salad. The mango salad at Thanh Long is one of my favorite salads. I love that it has shrimp and scallops (which are not overcooked), and bell peppers and diced mango over mixed greens with raspberry vinaigrette, which is slightly sour with a hint of sweetness.\u003c/p>\n\u003cp>Before our main course arrived, our small plates were replaced with cleans ones, our table was cleaned, and protective plastic bibs were placed around our necks. I happen to like being fussed over, and our server did not disappoint me. He was attentive (refilling our drinks without having to ask for it) and helpful (making appropriate recommendations without being intrusive). Finally, our roasted crab arrived with garlic noodles and a bowl of rice. The rice is not necessary if you are having the noodles (a little too many carbs), but I like to drizzle my rice with the crab’s embedded seasoning of garlic, black pepper, butter, and secret spices. This secret is not a joke for Thanh Long owners. They even built a separate cooking area for the crab, restricted to most people, but for a few members of the An family. One crab is enough for two people and, truly, this simple meal is very filling. You can use the small fork to eat your crab with, but inevitably, you will be using your fingers and lots of finger licking. I also like to dip my crabmeat in the special sauce for the crispy rolls, while my sister prefers to dip hers in vinegar. The server was very accommodating with our little preferences.\u003c/p>\n\u003cp>At the end of the meal, we were given steaming, hot towels (be careful, they are very hot) for wiping our hands — a very handy idea so that you don’t have to leave your table to clean up. For dessert, we ordered our usual fried banana with vanilla ice cream. We also tried something new, the chocolate lava cake with vanilla-bean gelato. Both desserts were good, but I will stick to my fried banana because it compl3mented the meal more. My sister also tried ordering an after-dinner drink without liquor. After the waiter told her that it would be basically like ordering a hot chocolate, my sister settled for coffee. We really appreciated our server’s helpful feedback.\u003c/p>\n\u003cp>Around 8:30 pm, we left Thanh Long happy and satisfied. By that time, the reception area (which is small to begin with) was full of people waiting to be seated. I recommend that if you dine with a group, plan to be there at the same time because Thanh Long will not seat you until all of your party has arrived. Nevertheless, even if you have to wait a little bit, it is certainly worth it. By the time we got to our car, we were already looking forward to our next visit to Thanh Long. So should you.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/david-lee.jpg\" alt=\"David Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Superior Court Judge\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Oliveto Café & Restaurant\u003cbr>\n\u003cstrong>Reviewed Thanh Long Restaurant:\u003c/strong> Wednesday, November 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n‘Tis a long drive on a rainy Wednesday evening from the East Bay to the outer Sunset in San Francisco. Thanh Long is one of a long list of good Vietnamese restaurants that seem to thrive in the Bay Area. The dragon motif, light airy room, good smells and punctual seating for our 7:30 reservation made for a good first impression. Because of the long drive, we arrived a bit early and lucked into street parking. Having arrived early allowed us to get a bottle of wine and check out the food being eaten, with general gusto, by the folks in the jam-packed front room.\n\u003cp>It’s a good thing that crab season is now open, ‘cuz there were more crabs being served than I have ever seen. We asked the maître d’ about the ways they prepare them and to identify each as they were delivered to the tables. Then we checked out how people reacted to them.\u003c/p>\n\u003cp>Roasted was our unanimous choice. A good one as it turned out. The kitchen’s skills are superb. The crisp dishes were crispy, and the ingredients seemed seasonal and fresh. Confession, my wife and I share a prejudice, hers more strongly held than mine. We are generally not pleased with sweetness in savory dishes. As I understand it, southern Vietnamese cooking uses lots of large crystallized cane sugar in much of their cuisine. Unfortunately, for us, Thanh Long must be a southern style restaurant.\u003c/p>\n\u003cp>The roasted crab, crispy soft-shell crab, and salt and pepper calamari were nothing short of excellent, as was the garlic rice. The rest of the dishes had a disappointingly sweet edge. The seasonal vegetable sauté was texturally perfectly cooked, but way too sweet. Our friends didn’t seem to find the sweetness off-putting, nor did the other diners. But for my wife and me, we were unimpressed because of that. That speaks to our taste and not to the skill of the chef and the authenticity of the cuisine. \u003cem>Should\u003c/em> we return, we would need to be more careful with our selections.\u003c/p>\n\u003cp>Our server took quite a while to show up, but was apologetic once he did. The place was packed and that undoubtedly was the reason. Apology accepted. He, while not Vietnamese (Thai), was well-versed on the food and most friendly, as it should be in a neighborhood place. The clientele was a San Francisco mix with a decidedly heavy number of Asians. I assume that most of them were Vietnamese. Families with children were in great number. Loudly convivial was the crowd, but the design of the rooms substantially muted the noise.\u003c/p>\n\u003cp>I confess that this is the most expensive Vietnamese restaurant I have ever been to. So bang for the buck is missing. ($37 for a crab!!!) That, plus the long drive, and the sugary dishes probably mean we won’t return, but one of our group is planning to, as she has a friend who lives in the “hood.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/nancy-bennett.jpg\" alt=\"Nancy Bennett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Director, SF Office of Gov. Schwarzenegger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> India Palace Restaurant\u003cbr>\n\u003cstrong>Reviewed Thanh Long Restaurant:\u003c/strong> Tuesday, November 11, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI called that day to make reservations and was greeted warmly on the phone. I entered the restaurant with a small group of friends, and we were seated right away. The tone of pleasant service continued through the dinner. We entered a bright space with a good size crowd for a weeknight. We were seated toward the back of the restaurant near the kitchen, there was a comfortable noise level, and we enjoyed our space.\n\u003cp>It was a chilly night out in the Sunset, and I was looking forward to a bowl of pho to warm me up. To my surprise they didn’t have it listed on the menu. As a frequent visitor to other Vietnamese restaurants, I have understood pho to be a staple of the Vietnamese menu. I did notice that they had other soups listed, so we decided to try a couple of them. The first soup, a vegetable blend, was too salty to enjoy. The second, a chicken noodle soup, was another disappointment consisting of chewy chicken and a weak broth. Even though the beginning of our meal was lackluster, we became enthused when we tried the Buddha Roll, which was filled with fresh ingredients and bursting with flavor. Then disappointment found us again by the next appetizer, a crab puff that was really more cream cheese than crab.\u003c/p>\n\u003cp>After our mediocre starters, we were ready to get to the meat of our meal, a shaken beef and a shrimp curry. There were only four pieces of small rubbery shrimp in our curry dish. Good thing, as no one wanted more. The shaken beef had nice flavor, but was tough. We wondered why anyone would return?\u003c/p>\n\u003cp>Just when we had given up hope, we finally found the reason to return…it’s for the crab. We ordered the roast crab and it was a hit! Cooked perfectly with mild notes of garlic and butter, it was love. As a side to the crab, we ordered the garlic noodles and the shrimp fried rice. Again, another miss with the garlic noodles. They were soaked in butter and did not compliment the crab. On the other hand we felt that the shrimp fried rice had a nice balance of flavors, and the shrimp was cooked perfectly. This rollercoaster of good and just-okay dishes became the theme of our dining experience. While other plates were carried away with leftovers we passed on, the crab was well picked over until every piece of meat was gone.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The restaurant is decorated in warm colors and is comfortable. The service is very friendly and knowledgeable. The crab is fantastic. If you are looking for crab and are in the neighborhood I would certainly recommend Thanh Long. Just skip the rest of the menu and order a beer to go with the crab.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n4101 Judah Street (at 46th Avenue)\r\nSan Francisco, CA 94122\r\n\u003cstrong>Phone:\u003c/strong> 415-665-1146\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.houseofan.com\">www.houseofan.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese/Fusion\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Thanh Long Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1615\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/40/2009/04/thanhlong11.jpg\" alt=\"Salt and Pepper Calamari\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong15.jpg\" alt=\"Roasted Whole Dungeness Crab\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong16.jpg\" alt=\"Mango Salad with Bell Peppers, Seared Scallops, and Shrimp over Greens with Raspberry Vinaigrette\" hspace=\"3\">\u003cbr>\nSalt and Pepper Calamari; Roasted Whole Dungeness Crab; Mango Salad with Bell Peppers, Seared Scallops, and Shrimp over Greens with Raspberry Vinaigrette\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/rosana-soriano.jpg\" alt=\"Rosana Soriano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rosana\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Services Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Thanh Long Restaurant\u003cbr>\n\u003cstrong>Reviewed Thanh Long Restaurant:\u003c/strong> Friday, November 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThanh Long is my restaurant of choice for \u003cem>Check, Please!\u003c/em>, because it is the restaurant where I would like to be when I want to celebrate or when I need to entertain guest from out-of-town. I grew up eating at Thanh Long during the late seventies with my family, so I was really excited to bring along my sister (Rosaly), her husband (Ramon), and my husband (Garry), to experience Thanh Long with fresh “new” eyes.\n\u003cp>When I called Thanh Long on a Friday afternoon for reservations, I didn’t have a problem getting one for that same evening. Thanh Long has since expanded from a small hole-in-the-wall restaurant to a contemporary, two-story restaurant that can accommodate a fair amount of people. Finding street parking on a Friday night was not as easy. After driving around the residential neighborhood once, we found a spot about 1/2 a block away. However, if you’re not up to it, Thanh Long has valet parking for a fee.\u003c/p>\n\u003cp>When we arrived at the restaurant, we were greeted warmly by the hostess, who gave us a choice of a table on the first floor or on the second floor. Although, I usually prefer to be in the midst of everything, I wanted a quieter area tonight, so I chose to be upstairs. I was glad that the hostess gave me the option. As soon as we were seated, I noticed that jazz music was playing in the background — loud enough to be festive, but not so loud that you cannot hear your conversation. Our server appeared right away to take our orders for drinks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We also didn’t take long to order our dinner, because my family and I have a long-standing ritual of ordering the same thing. We started with the thinly sliced grilled beef satay on skewers, lightly spiced. The portion size is small (three small sticks per order), but resist the urge to order more of this, because you will want to try other appetizers and they will fill you up. For our second appetizer, we chose the crispy roll (comes with its own special dip), because it complemented the grilled beef and the mango salad. The mango salad at Thanh Long is one of my favorite salads. I love that it has shrimp and scallops (which are not overcooked), and bell peppers and diced mango over mixed greens with raspberry vinaigrette, which is slightly sour with a hint of sweetness.\u003c/p>\n\u003cp>Before our main course arrived, our small plates were replaced with cleans ones, our table was cleaned, and protective plastic bibs were placed around our necks. I happen to like being fussed over, and our server did not disappoint me. He was attentive (refilling our drinks without having to ask for it) and helpful (making appropriate recommendations without being intrusive). Finally, our roasted crab arrived with garlic noodles and a bowl of rice. The rice is not necessary if you are having the noodles (a little too many carbs), but I like to drizzle my rice with the crab’s embedded seasoning of garlic, black pepper, butter, and secret spices. This secret is not a joke for Thanh Long owners. They even built a separate cooking area for the crab, restricted to most people, but for a few members of the An family. One crab is enough for two people and, truly, this simple meal is very filling. You can use the small fork to eat your crab with, but inevitably, you will be using your fingers and lots of finger licking. I also like to dip my crabmeat in the special sauce for the crispy rolls, while my sister prefers to dip hers in vinegar. The server was very accommodating with our little preferences.\u003c/p>\n\u003cp>At the end of the meal, we were given steaming, hot towels (be careful, they are very hot) for wiping our hands — a very handy idea so that you don’t have to leave your table to clean up. For dessert, we ordered our usual fried banana with vanilla ice cream. We also tried something new, the chocolate lava cake with vanilla-bean gelato. Both desserts were good, but I will stick to my fried banana because it compl3mented the meal more. My sister also tried ordering an after-dinner drink without liquor. After the waiter told her that it would be basically like ordering a hot chocolate, my sister settled for coffee. We really appreciated our server’s helpful feedback.\u003c/p>\n\u003cp>Around 8:30 pm, we left Thanh Long happy and satisfied. By that time, the reception area (which is small to begin with) was full of people waiting to be seated. I recommend that if you dine with a group, plan to be there at the same time because Thanh Long will not seat you until all of your party has arrived. Nevertheless, even if you have to wait a little bit, it is certainly worth it. By the time we got to our car, we were already looking forward to our next visit to Thanh Long. So should you.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/david-lee.jpg\" alt=\"David Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Superior Court Judge\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Oliveto Café & Restaurant\u003cbr>\n\u003cstrong>Reviewed Thanh Long Restaurant:\u003c/strong> Wednesday, November 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n‘Tis a long drive on a rainy Wednesday evening from the East Bay to the outer Sunset in San Francisco. Thanh Long is one of a long list of good Vietnamese restaurants that seem to thrive in the Bay Area. The dragon motif, light airy room, good smells and punctual seating for our 7:30 reservation made for a good first impression. Because of the long drive, we arrived a bit early and lucked into street parking. Having arrived early allowed us to get a bottle of wine and check out the food being eaten, with general gusto, by the folks in the jam-packed front room.\n\u003cp>It’s a good thing that crab season is now open, ‘cuz there were more crabs being served than I have ever seen. We asked the maître d’ about the ways they prepare them and to identify each as they were delivered to the tables. Then we checked out how people reacted to them.\u003c/p>\n\u003cp>Roasted was our unanimous choice. A good one as it turned out. The kitchen’s skills are superb. The crisp dishes were crispy, and the ingredients seemed seasonal and fresh. Confession, my wife and I share a prejudice, hers more strongly held than mine. We are generally not pleased with sweetness in savory dishes. As I understand it, southern Vietnamese cooking uses lots of large crystallized cane sugar in much of their cuisine. Unfortunately, for us, Thanh Long must be a southern style restaurant.\u003c/p>\n\u003cp>The roasted crab, crispy soft-shell crab, and salt and pepper calamari were nothing short of excellent, as was the garlic rice. The rest of the dishes had a disappointingly sweet edge. The seasonal vegetable sauté was texturally perfectly cooked, but way too sweet. Our friends didn’t seem to find the sweetness off-putting, nor did the other diners. But for my wife and me, we were unimpressed because of that. That speaks to our taste and not to the skill of the chef and the authenticity of the cuisine. \u003cem>Should\u003c/em> we return, we would need to be more careful with our selections.\u003c/p>\n\u003cp>Our server took quite a while to show up, but was apologetic once he did. The place was packed and that undoubtedly was the reason. Apology accepted. He, while not Vietnamese (Thai), was well-versed on the food and most friendly, as it should be in a neighborhood place. The clientele was a San Francisco mix with a decidedly heavy number of Asians. I assume that most of them were Vietnamese. Families with children were in great number. Loudly convivial was the crowd, but the design of the rooms substantially muted the noise.\u003c/p>\n\u003cp>I confess that this is the most expensive Vietnamese restaurant I have ever been to. So bang for the buck is missing. ($37 for a crab!!!) That, plus the long drive, and the sugary dishes probably mean we won’t return, but one of our group is planning to, as she has a friend who lives in the “hood.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/nancy-bennett.jpg\" alt=\"Nancy Bennett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Director, SF Office of Gov. Schwarzenegger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> India Palace Restaurant\u003cbr>\n\u003cstrong>Reviewed Thanh Long Restaurant:\u003c/strong> Tuesday, November 11, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI called that day to make reservations and was greeted warmly on the phone. I entered the restaurant with a small group of friends, and we were seated right away. The tone of pleasant service continued through the dinner. We entered a bright space with a good size crowd for a weeknight. We were seated toward the back of the restaurant near the kitchen, there was a comfortable noise level, and we enjoyed our space.\n\u003cp>It was a chilly night out in the Sunset, and I was looking forward to a bowl of pho to warm me up. To my surprise they didn’t have it listed on the menu. As a frequent visitor to other Vietnamese restaurants, I have understood pho to be a staple of the Vietnamese menu. I did notice that they had other soups listed, so we decided to try a couple of them. The first soup, a vegetable blend, was too salty to enjoy. The second, a chicken noodle soup, was another disappointment consisting of chewy chicken and a weak broth. Even though the beginning of our meal was lackluster, we became enthused when we tried the Buddha Roll, which was filled with fresh ingredients and bursting with flavor. Then disappointment found us again by the next appetizer, a crab puff that was really more cream cheese than crab.\u003c/p>\n\u003cp>After our mediocre starters, we were ready to get to the meat of our meal, a shaken beef and a shrimp curry. There were only four pieces of small rubbery shrimp in our curry dish. Good thing, as no one wanted more. The shaken beef had nice flavor, but was tough. We wondered why anyone would return?\u003c/p>\n\u003cp>Just when we had given up hope, we finally found the reason to return…it’s for the crab. We ordered the roast crab and it was a hit! Cooked perfectly with mild notes of garlic and butter, it was love. As a side to the crab, we ordered the garlic noodles and the shrimp fried rice. Again, another miss with the garlic noodles. They were soaked in butter and did not compliment the crab. On the other hand we felt that the shrimp fried rice had a nice balance of flavors, and the shrimp was cooked perfectly. This rollercoaster of good and just-okay dishes became the theme of our dining experience. While other plates were carried away with leftovers we passed on, the crab was well picked over until every piece of meat was gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The restaurant is decorated in warm colors and is comfortable. The service is very friendly and knowledgeable. The crab is fantastic. If you are looking for crab and are in the neighborhood I would certainly recommend Thanh Long. Just skip the rest of the menu and order a beer to go with the crab.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Oliveto Café & Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1610\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/40/2009/04/oliveto15.jpg\" alt=\"Linguine with Clams\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto19.jpg\" alt=\"Pork Scaloppine\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto23.jpg\" alt=\"Chocolate Cake\" hspace=\"3\">\u003cbr>\nLinguine with Clams, Pork Scaloppine, Chocolate Cake\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/david-lee.jpg\" alt=\"David Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Superior Court Judge\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Oliveto Café & Restaurant\u003cbr>\n\u003cstrong>Reviewed Oliveto Café & Restaurant:\u003c/strong> Friday, November 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTwo reasons why restaurants stay in business for 20-plus years is they are cheap (McDonalds) or (in the disjunctive) very good. Bob and Maggie Klein opened Oliveto over 20 years ago, and it is very good. I am chauvinistic about Oliveto. My wife and I live 1 1/2 blocks away and dine there frequently at both its restaurant and downstairs café. This evening we were there, with four friends, for the annual special white truffle dinner. The place is pretty without being fussy. Beautiful flower arrangements and subdued lighting in an upstairs room overlooking College Avenue in Oakland make it an attractive place to dine, but like at so many such restaurants, as the evening goes on and the wine breaks down inhibitions, the noise level can get pretty high.\n\u003cp>Oliveto has a good staff, many of whom have been working there for years. It is always pleasant to have the owner, chef, maître d’, wine steward, and server recognize you. However, even if they don’t, you will receive a warm welcome.\u003c/p>\n\u003cp>The price of this meal was high, but it is a once-a-year extravagance, so no holds barred. We paid $287 for our 41-gram truffle and enjoyed every crumb. This event runs for four days and features truffles selected by the owners in Italy and brought back for the event. (I have volunteered to go with them to help carry the booty back, but so far they haven’t taken me up on the offer). So the meal was expensive, more so than the regular fare. The downstairs café is even less expensive with a more limited menu but is just as good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As is always the case at Oliveto, the menu is extensive, genuinely Italian, and solid on traditional dishes cooked properly. Paul Canales, the executive chef, is into serving sustainably-raised raw materials, both meats and vegetables. Imagine this; another annual special dinner is their tomato night. The beauty of this restaurant is that the food is not made up of ego-trip inventions, rather it is beautifully traditional. I guess that satisfies ego enough.\u003c/p>\n\u003cp>Even with the packed house, Chef Canales accommodated my wife’s request for a non-menu pasta dish. Our server, like his colleagues, was very attentive without being intrusive. He anticipated our needs fully.\u003c/p>\n\u003cp>Our party was made up of six hearty, but not gluttonous, eaters. We, with one exception, did not select from the traditional main plate menu, but rather feasted on multiple dishes from the antipasti, salad, soup, and pasta menu items. That way we got to try a good selection of the offerings and share with one another. The truffle was used with reckless abandon on virtually every item.\u003c/p>\n\u003cp>Oliveto is one of those high-end restaurants, which should be on everyone’s short list. We have met San Franciscans who BART over from the City to dine there. (It is literally across from the Rockridge BART station.)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/nancy-bennett.jpg\" alt=\"Nancy Bennett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Director, SF Office of Gov. Schwarzenegger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> India Palace Restaurant\u003cbr>\n\u003cstrong>Reviewed Oliveto Café & Restaurant:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was a date night! My husband and I looked forward to a romantic evening filled with good food, and quiet time after a busy weekend with our toddler son. Oliveto was the location where these goals were to be accomplished…\n\u003cp>We parked easily in the BART parking lot across the street from the restaurant. Since we live in Marin BART was not an option for us, but it would certainly be a wonderful way to arrive to the restaurant coming from the City. We walked in to find a large crowd and another couple hoping to be seated. The wait was too long for both groups, and so they left. We were seated promptly as we had reservations. We were escorted upstairs by a friendly hostess and seated in the middle of the restaurant in an awkward location that was about six inches from the next table over. The restaurant was packed. Still, it was decorated with lovely candlelight, beautiful flower arrangements, and it had a nice noise level. We were happy enough. We started to get antsy, as it had been over ten minutes before a waitress came by to welcome us and take our drink order. When she did arrive, she brought over some yummy olives, and we were pleased to give her our order for a glass of Pinot Noir.\u003c/p>\n\u003cp>My husband has lived in Italy and knows the Italian language fairly well, good thing as much of the menu was in Italian. We both had a hard time dissecting what was offered that evening, as the descriptions were very unclear. I had to ask our waitress for advice, as I had no idea where to start. It was clear she was very familiar with the menu, and so I felt educated and was able to make my decisions. We started with the antipasto plate. It had fresh broccoli and a delightful fava bean spread, again served with the yummy olives. While we finished our appetizer, the pasta dish we ordered showed up. The in-house made fusilli pasta with manila clams was light and fresh. The sauce they served was cleaned up with the sourdough served on the table. We loved it.\u003c/p>\n\u003cp>I ordered the sea bass, and while my husband wanted to order the lamb, they ran out of it, so he ended up with the pork scaloppine. We both enjoyed our entrees. We had gotten comfortable at our awkward table, as the couple next to us had left, and we were able to focus on each other, free of distraction. I had never tried pork scaloppine and so I had some, it was very tender and had a rich flavor. The sea bass was light and served in a sauce filled with julienned veggies that gave a crisp feeling to the tender and flaky fish.\u003c/p>\n\u003cp>Even though were both satisfied by our meals, we felt compelled to split a piece of chocolate cake. It was very rich and smooth and ended our experience at Oliveto nicely. We both enjoyed our dinner, but had somewhat of a buzz-kill once the check came. For $150 (without tip), we thought it was a bit overpriced. While we enjoyed the dinner and felt we got a romantic experience, we felt it lacked value or a reason to have such inflated prices. I think next time I am in the area I would try the café downstairs and would hope that I would get a better bang for my buck.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/rosana-soriano.jpg\" alt=\"Rosana Soriano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rosana\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Services Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Thanh Long Restaurant\u003cbr>\n\u003cstrong>Reviewed Oliveto Café & Restaurant:\u003c/strong> Monday, November 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI invited my two adventurous friends (Wanda and Tangerine) to Oliveto for my first restaurant review. It turned out that Oliveto was fully booked on the days that I wanted, so we had to settle for their first available reservation, which was on a Monday night at 7:45 pm. It was a little inconvenient, but my friends were supportive and made themselves available for that night.\n\u003cp>Given that it was a Monday night, and we were anticipating heavy traffic on the Bay Bridge, we left earlier than usual. I was pleasantly surprised that the commute was not bad and that finding the restaurant was not difficult. On the other hand, parking on the street was a challenge, but we did have the option of free parking at the BART station across the street from the restaurant. Unfortunately, navigating to get there was another challenge because of several one-way streets surrounding the restaurant. After making three trips around the block, I got lucky and found street parking that was closer to the restaurant. What a relief!\u003c/p>\n\u003cp>When we arrived at Oliveto, I was ready for a little tender loving care, but got none. The hostess who greeted us had a tight smile and ushered us to a small and crowded waiting area that was part of the Oliveto café downstairs. Since the hostess was not helpful in directing us where should wait, we ended up hovering around tables occupied by people eating their dinner. We did check out what they had ordered, but it was a little uncomfortable for us and probably for them, too. When our table was ready (around the time of our reservation), we went upstairs — past a beautiful cascading staircase.\u003c/p>\n\u003cp>The ambiance in the dining area was casually elegant, and there was a very large flower arrangement in the center of the room that was very attractive. Lighting was subdued, and the noise level was high. I was pleased that our table was by the window, overlooking the bustling foot traffic below (I am a big people-gazer). As soon as we sat down, we were served right away with a small plate of three different kinds of olives and a basket of bread. I loved the olives (pits and all), and the bread was soft with a crispy crust. After a while, I noticed that the room got a little quieter. Either, I got used to the noise level, or the people settled into their food.\u003c/p>\n\u003cp>I was impressed that the menu appeared to be prepared daily (even though it was not easy to figure out some of the dishes described in Italian). Our appetizer was Affetati misti or a plate of salami, served with slices of toasted “lardo” (literally means “lard,” which sounds unappetizing but it was delicious). Later, we decided to order the rest of the meal as “family style,” so that we could sample more dishes. We shared an Oliveto bresaola salad with hazelnuts and persimmon that gave the salad a rich mixture of color, texture and flavor. Our first main course was the spaghetti with Monterey Bay squid with breadcrumbs and just the right amount of hot spices. It was a relief that the squid was not fishy or rubbery. Our next entrée was the grilled sea bass with vegetables and cabbage garnishing. I liked it, but I enjoyed the Farm hen even more because of its lentil sauce. It was reminiscent of a good old fashioned gravy — comfortably familiar, yet sophisticated. I also liked the contrasting, sharp taste of the capers. To compliment our main courses, we ordered a side of polenta. It turned out to be less creamy than usual, which I actually prefer.\u003c/p>\n\u003cp>For dessert, we decided to order the bittersweet chocolate cake, mainly because it was in English. By the end of our meal, we were too tired to try to figure out what else was on the dessert menu. It would have been helpful if our server had been forthcoming with the translations or explanations of unfamiliar dishes. Having to keep asking for them became tedious.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, we enjoyed our dinner. The Oliveto Restaurant is a great place for big groups and engaging conversations — not so much for quiet, romantic dinners. If you decide to eat at Oliveto, be sure to ask for a table by the window, because you’ll enjoy it as we did. The service was fast and efficient, but it lacked warmth. Price was reasonable, especially with what we had.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n5655 College Avenue (at Miles Avenue)\r\nOakland, CA 94618\r\n\u003cstrong>Phone:\u003c/strong> 510-547-5356\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oliveto.com\">www.oliveto.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Oliveto Café & Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1610\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/40/2009/04/oliveto15.jpg\" alt=\"Linguine with Clams\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto19.jpg\" alt=\"Pork Scaloppine\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto23.jpg\" alt=\"Chocolate Cake\" hspace=\"3\">\u003cbr>\nLinguine with Clams, Pork Scaloppine, Chocolate Cake\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/david-lee.jpg\" alt=\"David Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Superior Court Judge\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Oliveto Café & Restaurant\u003cbr>\n\u003cstrong>Reviewed Oliveto Café & Restaurant:\u003c/strong> Friday, November 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTwo reasons why restaurants stay in business for 20-plus years is they are cheap (McDonalds) or (in the disjunctive) very good. Bob and Maggie Klein opened Oliveto over 20 years ago, and it is very good. I am chauvinistic about Oliveto. My wife and I live 1 1/2 blocks away and dine there frequently at both its restaurant and downstairs café. This evening we were there, with four friends, for the annual special white truffle dinner. The place is pretty without being fussy. Beautiful flower arrangements and subdued lighting in an upstairs room overlooking College Avenue in Oakland make it an attractive place to dine, but like at so many such restaurants, as the evening goes on and the wine breaks down inhibitions, the noise level can get pretty high.\n\u003cp>Oliveto has a good staff, many of whom have been working there for years. It is always pleasant to have the owner, chef, maître d’, wine steward, and server recognize you. However, even if they don’t, you will receive a warm welcome.\u003c/p>\n\u003cp>The price of this meal was high, but it is a once-a-year extravagance, so no holds barred. We paid $287 for our 41-gram truffle and enjoyed every crumb. This event runs for four days and features truffles selected by the owners in Italy and brought back for the event. (I have volunteered to go with them to help carry the booty back, but so far they haven’t taken me up on the offer). So the meal was expensive, more so than the regular fare. The downstairs café is even less expensive with a more limited menu but is just as good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As is always the case at Oliveto, the menu is extensive, genuinely Italian, and solid on traditional dishes cooked properly. Paul Canales, the executive chef, is into serving sustainably-raised raw materials, both meats and vegetables. Imagine this; another annual special dinner is their tomato night. The beauty of this restaurant is that the food is not made up of ego-trip inventions, rather it is beautifully traditional. I guess that satisfies ego enough.\u003c/p>\n\u003cp>Even with the packed house, Chef Canales accommodated my wife’s request for a non-menu pasta dish. Our server, like his colleagues, was very attentive without being intrusive. He anticipated our needs fully.\u003c/p>\n\u003cp>Our party was made up of six hearty, but not gluttonous, eaters. We, with one exception, did not select from the traditional main plate menu, but rather feasted on multiple dishes from the antipasti, salad, soup, and pasta menu items. That way we got to try a good selection of the offerings and share with one another. The truffle was used with reckless abandon on virtually every item.\u003c/p>\n\u003cp>Oliveto is one of those high-end restaurants, which should be on everyone’s short list. We have met San Franciscans who BART over from the City to dine there. (It is literally across from the Rockridge BART station.)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/nancy-bennett.jpg\" alt=\"Nancy Bennett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Director, SF Office of Gov. Schwarzenegger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> India Palace Restaurant\u003cbr>\n\u003cstrong>Reviewed Oliveto Café & Restaurant:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was a date night! My husband and I looked forward to a romantic evening filled with good food, and quiet time after a busy weekend with our toddler son. Oliveto was the location where these goals were to be accomplished…\n\u003cp>We parked easily in the BART parking lot across the street from the restaurant. Since we live in Marin BART was not an option for us, but it would certainly be a wonderful way to arrive to the restaurant coming from the City. We walked in to find a large crowd and another couple hoping to be seated. The wait was too long for both groups, and so they left. We were seated promptly as we had reservations. We were escorted upstairs by a friendly hostess and seated in the middle of the restaurant in an awkward location that was about six inches from the next table over. The restaurant was packed. Still, it was decorated with lovely candlelight, beautiful flower arrangements, and it had a nice noise level. We were happy enough. We started to get antsy, as it had been over ten minutes before a waitress came by to welcome us and take our drink order. When she did arrive, she brought over some yummy olives, and we were pleased to give her our order for a glass of Pinot Noir.\u003c/p>\n\u003cp>My husband has lived in Italy and knows the Italian language fairly well, good thing as much of the menu was in Italian. We both had a hard time dissecting what was offered that evening, as the descriptions were very unclear. I had to ask our waitress for advice, as I had no idea where to start. It was clear she was very familiar with the menu, and so I felt educated and was able to make my decisions. We started with the antipasto plate. It had fresh broccoli and a delightful fava bean spread, again served with the yummy olives. While we finished our appetizer, the pasta dish we ordered showed up. The in-house made fusilli pasta with manila clams was light and fresh. The sauce they served was cleaned up with the sourdough served on the table. We loved it.\u003c/p>\n\u003cp>I ordered the sea bass, and while my husband wanted to order the lamb, they ran out of it, so he ended up with the pork scaloppine. We both enjoyed our entrees. We had gotten comfortable at our awkward table, as the couple next to us had left, and we were able to focus on each other, free of distraction. I had never tried pork scaloppine and so I had some, it was very tender and had a rich flavor. The sea bass was light and served in a sauce filled with julienned veggies that gave a crisp feeling to the tender and flaky fish.\u003c/p>\n\u003cp>Even though were both satisfied by our meals, we felt compelled to split a piece of chocolate cake. It was very rich and smooth and ended our experience at Oliveto nicely. We both enjoyed our dinner, but had somewhat of a buzz-kill once the check came. For $150 (without tip), we thought it was a bit overpriced. While we enjoyed the dinner and felt we got a romantic experience, we felt it lacked value or a reason to have such inflated prices. I think next time I am in the area I would try the café downstairs and would hope that I would get a better bang for my buck.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/rosana-soriano.jpg\" alt=\"Rosana Soriano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rosana\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Services Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Thanh Long Restaurant\u003cbr>\n\u003cstrong>Reviewed Oliveto Café & Restaurant:\u003c/strong> Monday, November 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI invited my two adventurous friends (Wanda and Tangerine) to Oliveto for my first restaurant review. It turned out that Oliveto was fully booked on the days that I wanted, so we had to settle for their first available reservation, which was on a Monday night at 7:45 pm. It was a little inconvenient, but my friends were supportive and made themselves available for that night.\n\u003cp>Given that it was a Monday night, and we were anticipating heavy traffic on the Bay Bridge, we left earlier than usual. I was pleasantly surprised that the commute was not bad and that finding the restaurant was not difficult. On the other hand, parking on the street was a challenge, but we did have the option of free parking at the BART station across the street from the restaurant. Unfortunately, navigating to get there was another challenge because of several one-way streets surrounding the restaurant. After making three trips around the block, I got lucky and found street parking that was closer to the restaurant. What a relief!\u003c/p>\n\u003cp>When we arrived at Oliveto, I was ready for a little tender loving care, but got none. The hostess who greeted us had a tight smile and ushered us to a small and crowded waiting area that was part of the Oliveto café downstairs. Since the hostess was not helpful in directing us where should wait, we ended up hovering around tables occupied by people eating their dinner. We did check out what they had ordered, but it was a little uncomfortable for us and probably for them, too. When our table was ready (around the time of our reservation), we went upstairs — past a beautiful cascading staircase.\u003c/p>\n\u003cp>The ambiance in the dining area was casually elegant, and there was a very large flower arrangement in the center of the room that was very attractive. Lighting was subdued, and the noise level was high. I was pleased that our table was by the window, overlooking the bustling foot traffic below (I am a big people-gazer). As soon as we sat down, we were served right away with a small plate of three different kinds of olives and a basket of bread. I loved the olives (pits and all), and the bread was soft with a crispy crust. After a while, I noticed that the room got a little quieter. Either, I got used to the noise level, or the people settled into their food.\u003c/p>\n\u003cp>I was impressed that the menu appeared to be prepared daily (even though it was not easy to figure out some of the dishes described in Italian). Our appetizer was Affetati misti or a plate of salami, served with slices of toasted “lardo” (literally means “lard,” which sounds unappetizing but it was delicious). Later, we decided to order the rest of the meal as “family style,” so that we could sample more dishes. We shared an Oliveto bresaola salad with hazelnuts and persimmon that gave the salad a rich mixture of color, texture and flavor. Our first main course was the spaghetti with Monterey Bay squid with breadcrumbs and just the right amount of hot spices. It was a relief that the squid was not fishy or rubbery. Our next entrée was the grilled sea bass with vegetables and cabbage garnishing. I liked it, but I enjoyed the Farm hen even more because of its lentil sauce. It was reminiscent of a good old fashioned gravy — comfortably familiar, yet sophisticated. I also liked the contrasting, sharp taste of the capers. To compliment our main courses, we ordered a side of polenta. It turned out to be less creamy than usual, which I actually prefer.\u003c/p>\n\u003cp>For dessert, we decided to order the bittersweet chocolate cake, mainly because it was in English. By the end of our meal, we were too tired to try to figure out what else was on the dessert menu. It would have been helpful if our server had been forthcoming with the translations or explanations of unfamiliar dishes. Having to keep asking for them became tedious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, we enjoyed our dinner. The Oliveto Restaurant is a great place for big groups and engaging conversations — not so much for quiet, romantic dinners. If you decide to eat at Oliveto, be sure to ask for a table by the window, because you’ll enjoy it as we did. The service was fast and efficient, but it lacked warmth. Price was reasonable, especially with what we had.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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