window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"checkplease": {
"type": "authors",
"id": "11084",
"meta": {
"index": "authors_1716337520",
"id": "11084",
"found": true
},
"name": "Check, Please! Bay Area",
"firstName": "Check, Please! Bay Area",
"lastName": null,
"slug": "checkplease",
"email": "checkplease@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "Check, Please! Bay Area | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/checkplease"
}
},
"pagesReducer": {
"checkplease_category_reviews": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"score": 13.555733
},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"title": "reviews",
"pageMeta": {
"site": "checkplease",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 30
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?category=reviews",
"seeMore": false,
"paginated": true,
"page": 30
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"checkplease_1010": {
"type": "posts",
"id": "checkplease_1010",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "1010",
"score": null,
"sort": [
1231262506000
]
},
"guestAuthors": [],
"slug": "check-please-barak-obama",
"title": "Check, Please! Barack Obama",
"publishDate": 1231262506,
"format": "aside",
"headTitle": "Check, Please! Barack Obama | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>https://youtu.be/8oyTD6JGie0\u003c/p>\n\u003cp>Well, they’re all saying that Barack Obama is our first president in a long time to be just a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/11/19/AR2008111900823_pf.html\">“regular guy.”\u003c/a> And what do “regular guys” do, just like you and me? They go out to eat, and then they go on \u003cem>Check, Please!\u003c/em> and they talk about it!\u003c/p>\n\u003cp>No, I’m totally serious. \u003ca href=\"http://www.chicagotribune.com/news/nationworld/chi-talk-checkpleasejan03,0,4361490.story\">Barack Obama will be on Chicago’s \u003cem>Check, Please!\u003c/em>\u003c/a> (the \u003ca href=\"http://www.wttw.com/main.taf?p=1,5\">original incarnation of the show\u003c/a>, by the way) on January 16th, 18th, and 20th, according to the Dixie Kitchen & Bait Shop website.\u003c/p>\n\u003cp>We at \u003ca href=\"http://ww2.kqed.org/checkplease/\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a> are already hard at work behind the scenes to deliver more to you than just this clip, which has the TEMERITY to cut the President-elect off in mid-sentence, so stay tuned!\u003c/p>\n\u003cp>This particular episode of \u003cem>Check, Please!\u003c/em> was taped back in 2001 — way before the President-elect was even a glint in the White House eye — when series creator and executive producer David Manilow called upon State Senator Obama (a friend of Manilow’s) to appear on the show.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Obama’s restaurant of choice was Dixie Kitchen & Bait Shop in Hyde Park, Illinois, and according to the \u003cem>Chicago Tribune\u003c/em> article, the episode was shelved because Obama was “too good — too thoughtful, too articulate, not enough of an amateur. He ended up dominating the conversation.” Yikes! Good thing Hillary didn’t have that fodder in her hopper during the primary!\u003c/p>\n\u003cp>Given the country’s documented obsession with everything the Obamas do — from \u003ca href=\"http://www.politico.com/blogs/anneschroeder/0708/How_much_weight_does_Obama_lift_Whats_his_routine_See_below.html\">detailed accounts of workout routines\u003c/a> to \u003ca href=\"http://justjared.buzznet.com/2008/12/24/barack-obama-grandmother-memorial/comment-page-2/\">Paparazzi invading private memorial moments\u003c/a> to \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/12/24/AR2008122402590.html\">Harlequin Romance descriptions of Obama’s glinting pectorals\u003c/a> (coming out of the \u003cem>Washington Post\u003c/em> of all places!) — Dixie’s better start thinking about expanding because they’re about to become a stop on the Obama pilgrimage.\u003c/p>\n\u003cp>Hm, I wonder if \u003ca href=\"http://www.cnn.com/CNN/Programs/reliable.sources/\">Howard Kurtz\u003c/a> and other scrappy pundits will haul various food experts on their shows to chew over just what Obama’s \u003cem>Check, Please!\u003c/em> restaurant means to us as a nation and an American people.\u003c/p>\n\u003cp>If so, it will be Alton Brown’s chance to finally become a pundit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>http://www.youtube.com/v/Lrbsdm3zDDw&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1&showinfo=0\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/8oyTD6JGie0&hl=en&fs=1\">\u003c/param>\u003cparam name=\"allowFullScreen\" value=\"true\">\u003c/param>\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003c/param>\u003cembed src=\"http://www.youtube.com/v/8oyTD6JGie0&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\r\n\r\nWell, they're all saying that Barack Obama is our first president in a long time to be just a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/11/19/AR2008111900823_pf.html\">\"regular guy.\"\u003c/a> And what do \"regular guys\" do, just like you and me? They go out to eat, and then they go on \u003cem>Check, Please!\u003c/em> and they talk about it!\r\n\r\nNo, I'm totally serious. \u003ca href=\"http://www.chicagotribune.com/news/nationworld/chi-talk-checkpleasejan03,0,4361490.story\">Barack Obama will be on Chicago's \u003cem>Check, Please!\u003c/em>\u003c/a> (the \u003ca href=\"http://www.wttw.com/main.taf?p=1,5\">original incarnation of the show\u003c/a>, by the way) on January 16th, 18th, and 20th, according to the Dixie Kitchen & Bait Shop website.",
"status": "publish",
"parent": 0,
"modified": 1725664899,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 10,
"wordCount": 400
},
"headData": {
"title": "Check, Please! Barack Obama | KQED",
"description": "\r\n\r\nWell, they're all saying that Barack Obama is our first president in a long time to be just a "regular guy." And what do "regular guys" do, just like you and me? They go out to eat, and then they go on Check, Please! and they talk about it!\r\n\r\nNo, I'm totally serious. Barack Obama will be on Chicago's Check, Please! (the original incarnation of the show, by the way) on January 16th, 18th, and 20th, according to the Dixie Kitchen & Bait Shop website.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Barack Obama",
"datePublished": "2009-01-06T09:21:46-08:00",
"dateModified": "2024-09-06T16:21:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/1010/check-please-barak-obama",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/8oyTD6JGie0'\n title='//www.youtube.com/embed/8oyTD6JGie0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Well, they’re all saying that Barack Obama is our first president in a long time to be just a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/11/19/AR2008111900823_pf.html\">“regular guy.”\u003c/a> And what do “regular guys” do, just like you and me? They go out to eat, and then they go on \u003cem>Check, Please!\u003c/em> and they talk about it!\u003c/p>\n\u003cp>No, I’m totally serious. \u003ca href=\"http://www.chicagotribune.com/news/nationworld/chi-talk-checkpleasejan03,0,4361490.story\">Barack Obama will be on Chicago’s \u003cem>Check, Please!\u003c/em>\u003c/a> (the \u003ca href=\"http://www.wttw.com/main.taf?p=1,5\">original incarnation of the show\u003c/a>, by the way) on January 16th, 18th, and 20th, according to the Dixie Kitchen & Bait Shop website.\u003c/p>\n\u003cp>We at \u003ca href=\"http://ww2.kqed.org/checkplease/\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a> are already hard at work behind the scenes to deliver more to you than just this clip, which has the TEMERITY to cut the President-elect off in mid-sentence, so stay tuned!\u003c/p>\n\u003cp>This particular episode of \u003cem>Check, Please!\u003c/em> was taped back in 2001 — way before the President-elect was even a glint in the White House eye — when series creator and executive producer David Manilow called upon State Senator Obama (a friend of Manilow’s) to appear on the show.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Obama’s restaurant of choice was Dixie Kitchen & Bait Shop in Hyde Park, Illinois, and according to the \u003cem>Chicago Tribune\u003c/em> article, the episode was shelved because Obama was “too good — too thoughtful, too articulate, not enough of an amateur. He ended up dominating the conversation.” Yikes! Good thing Hillary didn’t have that fodder in her hopper during the primary!\u003c/p>\n\u003cp>Given the country’s documented obsession with everything the Obamas do — from \u003ca href=\"http://www.politico.com/blogs/anneschroeder/0708/How_much_weight_does_Obama_lift_Whats_his_routine_See_below.html\">detailed accounts of workout routines\u003c/a> to \u003ca href=\"http://justjared.buzznet.com/2008/12/24/barack-obama-grandmother-memorial/comment-page-2/\">Paparazzi invading private memorial moments\u003c/a> to \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/12/24/AR2008122402590.html\">Harlequin Romance descriptions of Obama’s glinting pectorals\u003c/a> (coming out of the \u003cem>Washington Post\u003c/em> of all places!) — Dixie’s better start thinking about expanding because they’re about to become a stop on the Obama pilgrimage.\u003c/p>\n\u003cp>Hm, I wonder if \u003ca href=\"http://www.cnn.com/CNN/Programs/reliable.sources/\">Howard Kurtz\u003c/a> and other scrappy pundits will haul various food experts on their shows to chew over just what Obama’s \u003cem>Check, Please!\u003c/em> restaurant means to us as a nation and an American people.\u003c/p>\n\u003cp>If so, it will be Alton Brown’s chance to finally become a pundit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>http://www.youtube.com/v/Lrbsdm3zDDw&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1&showinfo=0\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/1010/check-please-barak-obama",
"authors": [
"11085"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_968": {
"type": "posts",
"id": "checkplease_968",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "968",
"score": null,
"sort": [
1225484676000
]
},
"guestAuthors": [],
"slug": "chez-maman-reviews",
"title": "Chez Maman: Reviews",
"publishDate": 1225484676,
"format": "aside",
"headTitle": "Chez Maman: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Chez Maman: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=974\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/chezmaman16.jpg\" alt=\"Hamburger on a French Roll with Aïoli and French Fries\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman23.jpg\" alt=\"Pork Chop and Brussels Sprouts with Cider Mustard Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman25.jpg\" alt=\"Nutella and Banana Crêpe\" hspace=\"3\">\u003cbr>\nHamburger on a French Roll with Aïoli and French Fries; Pork Chop and Brussels Sprouts with Cider Mustard Sauce; Nutella and Banana Crêpe\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/zana-woods.jpg\" alt=\"Zee Woods\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Photo Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Maman\u003cbr>\n\u003cstrong>Reviewed Chez Maman:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChez Maman is located on Potrero, right on 18th Street. It’s a small French bistro serving good French food with a California twist. It’s all neighborhood parking, which is easy to find within a block or two of the restaurant. My friend arrived before I did and put our names on the list. Chez Maman does not accept reservations, nor will they hold seats for regulars like me (trust me, I’ve tried). As is usual for dinner, there was a wait, but it was only about 10 minutes. We sat at one of the only two bar tables as the restaurant is counter seating. Chez Maman has two waiters: Olivier for lunch and Laurent for dinner. Both French (and quite handsome), they set the tone and pace (along with the excellent music).\u003c/p>\n\u003cp> We started with a nice glass of Sancerre. We then shared the warm goat cheese salad, which is more than enough for two people to share. The portions are much bigger than your typical French meal but totally manageable. I couldn’t decide between the pork chop and grilled salmon. So, as usual, I asked the waiter. After a 5-minute discussion about making sure it’s not dry, Laurent recommended it be cooked medium. Courtney had the grilled salmon with fingerling potatoes, which were quite suggestive. I asked Laurent if this was a new side dish. He told me no, but also reminded me that I always ask for a substitute. The pork chop was quite moist and tender, and served with Brussels sprouts which I usually find offensive (too complicated and busy). The Brussels sprouts were nicely cooked and mixed well with the apple cider mustard sauce (with loads of apples). My only complaint is there were too many Brussels sprouts (but again, I’m not a huge fan). After our second glass of Sancerre, we shared the chocolate mousse. The chocolate mousse is on the airy side and very well done.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The service is spaced out quite nicely, so you will never feel rushed even when you see people standing outside waiting and looking at you through the window. The crowd is quite diverse and easy going. It’s usually a mix of locals or friends/family of locals. The menu is pretty much the same since they opened (again, typically French). The burger, served on a French roll, is the best in San Francisco, the quesadillas are wonderful, and the panini are always good. The french fries are quite tasty, although I order mine a little on the soft side. Make sure you ask for the aioli for your fries. Occasionally, they run out of bread for the burgers; actually, they ran out of bread for the panini the night I was there. Don’t let this get you down, as there are other excellent items on the menu.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/ryan-navratil.jpg\" alt=\"Ryan Navratil\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Environmental Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Half Moon Bay Brewing Company\u003cbr>\n\u003cstrong>Reviewed Chez Maman:\u003c/strong> Saturday March 1, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAt first glance, Chez Maman looks from the outside like the rest of the bistros on the block, but from the inside it’s a surprisingly unique place, more a sophisticated diner than an upscale restaurant. However, the atmosphere is the only thing casual about Chez Maman. The food is delightfully well prepared and presented, and those responsible for its preparation are all about detail. You’ll know because you can see them at work from behind the counter.\u003c/p>\n\u003cp>Chez Maman is exactly as it’s advertised: a “neighborhood restaurant with a bistro concept.” Seated at one of the 15 or so counter spots or in one of the tables along the entrance, diners rub elbows with their neighbors while enjoying simple, traditional French dishes. The owner served us promptly on our arrival and did admit that, as advertised, his mother’s cooking was an inspiration for the cuisine. When put to the test, he admitted that, yes, I had in fact ordered his least favorite dish from the menu, which I found to be absolutely wonderful. Always trust a chef who is willing to be critical of his own work.\u003c/p>\n\u003cp>The appetizers are simple, delicious, and prepared with the same care as the main dishes, so expect something unique from your first course, from corn chips and guacamole to baked Camembert and roasted garlic. Attention to detail is part of what makes Chez Maman unique. For those looking to satisfy a smaller appetite, the panini menu provides an ample selection of lighter fare, as does the burger menu. But it’s the entrée menu that really shines. The fish are fresh, the salads are bright and crisp, the mango cucumber vinaigrette? Decidedly un-French, but certainly welcome on my plate. We thoroughly enjoyed the mahi mahi with garlic spinach (and that’s \u003cem>before\u003c/em> the second glass of wine). Also welcome was the banana with Nutella dessert crêpe I promised myself I wouldn’t order, and then indulged, anyway. It was certainly worth it.\u003c/p>\n\u003cp>For those looking for a casual, yet intimate and unique dining experience within walking distance of home, I would highly recommend Chez Maman for its quality food and creative presentation. The only drawback was the price, a bit hefty, but certainly reasonable for the care that each plate receives. On a Saturday night, we were able to sit right down without a wait, something I would attribute to the restaurant’s location and not the quality of the experience, and the quiet, soft-lit interior is A+ for a romantic dinner. Parking can be found around the block without too much effort, especially for those skilled in finding those perfect (yet oh-so-elusive) SF neighborhood spaces.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/paula-li.jpg\" alt=\"Paula Li\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paula\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kirala\u003cbr>\n\u003cstrong>Reviewed Chez Maman:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI called Chez Maman beforehand to ensure that they were open on Monday and a holiday, and to find out if they accept reservations. A guy with a French accent said that they are a small restaurant of “14 tops.” I understood that to be 14 tables. Imagine my surprise when I arrived with 4 other friends to a diner-type restaurant that seats 10 at the counter and has 2 tables for 2 in addition!\u003c/p>\n\u003cp>It’s friendly enough. I would guess that most of the people at the counter are regulars at that restaurant and may know each other. We didn’t have to wait too long before all 5 of us were seated at the counter. This seating arrangement, however, is a small drawback, because it’s not like the friends at either end could talk to each other or anything. I’ll have to say, though, that I was totally FLOORED by the good food, considering the small space and kitchen. (The whole restaurant is probably just twice the size of my bathroom at home!) The salads were a hit. Fresh and very tasty, not at all overdressed, genuinely French. The crepes were healthy buckwheat. I watched them make it, and they didn’t put anything else in it but the filling.\u003c/p>\n\u003cp>My friend’s crêpe complete was topped with an egg, sunny-side up, done perfectly and finished in the oven/ broiler. We shared a bottle of wine from the Languedoc region of France. Wonderful and extremely reasonable. My son said the croque monsieur he had was the best he’s ever tasted anywhere. The bread was soft, with the cheese melted just right. The dessert crêpes were as good as the dinner crêpes, but I was hoping for a darker chocolate mousse. The portion was extremely generous, so that made up for the lack of darkness.\u003c/p>\n\u003cp>The meal was surprisingly delicious for a little diner with practically no atmosphere. The dining experience at Chez Maman was good down to the dessert wine, a dark muscat. And my husband said the cappuccino was every bit as good as what he had in France. This is elegant French cuisine in a casual dining atmosphere. A little gem of a place. No snobbish French waiter turning up their nose because you ordered inexpensive wine. No shi-shi linen table settings. No frou frou reduction sauces. You eat your wholesome French meal, you pay, and you leave. It’s casual, it’s friendly. It’s a diner with excellent healthy French food if you’ve ever heard of such a thing.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would definitely go back for more. Besides, there is a certificate in the bathroom from \u003cem>The Guardian\u003c/em> stating that Chez Maman had the best French waiter to flirt with. I tried to flirt with him, both in French and in English, but I didn’t even get a rise of out him. It gives me a challenge for next time. Maybe it takes a Frenchman more time to warm up. So I’ve got to go back, not just for the food.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1453 18th Street (at Connecticut)\r\nSan Francisco, CA 94103\r\n\u003cstrong>Phone:\u003c/strong> 415-824-7166\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.chezmamansf.com\">www.chezmamansf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> French Bistro\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725664906,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 17,
"wordCount": 1605
},
"headData": {
"title": "Chez Maman: Reviews | KQED",
"description": "Location:\r\n1453 18th Street (at Connecticut)\r\nSan Francisco, CA 94103\r\nPhone: 415-824-7166\r\nWebsite: www.chezmamansf.com\r\nType of Cuisine: French Bistro\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chez Maman: Reviews",
"datePublished": "2008-10-31T13:24:36-07:00",
"dateModified": "2024-09-06T16:21:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/968/chez-maman-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp309iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chez Maman: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=974\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/chezmaman16.jpg\" alt=\"Hamburger on a French Roll with Aïoli and French Fries\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman23.jpg\" alt=\"Pork Chop and Brussels Sprouts with Cider Mustard Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman25.jpg\" alt=\"Nutella and Banana Crêpe\" hspace=\"3\">\u003cbr>\nHamburger on a French Roll with Aïoli and French Fries; Pork Chop and Brussels Sprouts with Cider Mustard Sauce; Nutella and Banana Crêpe\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/zana-woods.jpg\" alt=\"Zee Woods\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Photo Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Maman\u003cbr>\n\u003cstrong>Reviewed Chez Maman:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChez Maman is located on Potrero, right on 18th Street. It’s a small French bistro serving good French food with a California twist. It’s all neighborhood parking, which is easy to find within a block or two of the restaurant. My friend arrived before I did and put our names on the list. Chez Maman does not accept reservations, nor will they hold seats for regulars like me (trust me, I’ve tried). As is usual for dinner, there was a wait, but it was only about 10 minutes. We sat at one of the only two bar tables as the restaurant is counter seating. Chez Maman has two waiters: Olivier for lunch and Laurent for dinner. Both French (and quite handsome), they set the tone and pace (along with the excellent music).\u003c/p>\n\u003cp> We started with a nice glass of Sancerre. We then shared the warm goat cheese salad, which is more than enough for two people to share. The portions are much bigger than your typical French meal but totally manageable. I couldn’t decide between the pork chop and grilled salmon. So, as usual, I asked the waiter. After a 5-minute discussion about making sure it’s not dry, Laurent recommended it be cooked medium. Courtney had the grilled salmon with fingerling potatoes, which were quite suggestive. I asked Laurent if this was a new side dish. He told me no, but also reminded me that I always ask for a substitute. The pork chop was quite moist and tender, and served with Brussels sprouts which I usually find offensive (too complicated and busy). The Brussels sprouts were nicely cooked and mixed well with the apple cider mustard sauce (with loads of apples). My only complaint is there were too many Brussels sprouts (but again, I’m not a huge fan). After our second glass of Sancerre, we shared the chocolate mousse. The chocolate mousse is on the airy side and very well done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service is spaced out quite nicely, so you will never feel rushed even when you see people standing outside waiting and looking at you through the window. The crowd is quite diverse and easy going. It’s usually a mix of locals or friends/family of locals. The menu is pretty much the same since they opened (again, typically French). The burger, served on a French roll, is the best in San Francisco, the quesadillas are wonderful, and the panini are always good. The french fries are quite tasty, although I order mine a little on the soft side. Make sure you ask for the aioli for your fries. Occasionally, they run out of bread for the burgers; actually, they ran out of bread for the panini the night I was there. Don’t let this get you down, as there are other excellent items on the menu.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/ryan-navratil.jpg\" alt=\"Ryan Navratil\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Environmental Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Half Moon Bay Brewing Company\u003cbr>\n\u003cstrong>Reviewed Chez Maman:\u003c/strong> Saturday March 1, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAt first glance, Chez Maman looks from the outside like the rest of the bistros on the block, but from the inside it’s a surprisingly unique place, more a sophisticated diner than an upscale restaurant. However, the atmosphere is the only thing casual about Chez Maman. The food is delightfully well prepared and presented, and those responsible for its preparation are all about detail. You’ll know because you can see them at work from behind the counter.\u003c/p>\n\u003cp>Chez Maman is exactly as it’s advertised: a “neighborhood restaurant with a bistro concept.” Seated at one of the 15 or so counter spots or in one of the tables along the entrance, diners rub elbows with their neighbors while enjoying simple, traditional French dishes. The owner served us promptly on our arrival and did admit that, as advertised, his mother’s cooking was an inspiration for the cuisine. When put to the test, he admitted that, yes, I had in fact ordered his least favorite dish from the menu, which I found to be absolutely wonderful. Always trust a chef who is willing to be critical of his own work.\u003c/p>\n\u003cp>The appetizers are simple, delicious, and prepared with the same care as the main dishes, so expect something unique from your first course, from corn chips and guacamole to baked Camembert and roasted garlic. Attention to detail is part of what makes Chez Maman unique. For those looking to satisfy a smaller appetite, the panini menu provides an ample selection of lighter fare, as does the burger menu. But it’s the entrée menu that really shines. The fish are fresh, the salads are bright and crisp, the mango cucumber vinaigrette? Decidedly un-French, but certainly welcome on my plate. We thoroughly enjoyed the mahi mahi with garlic spinach (and that’s \u003cem>before\u003c/em> the second glass of wine). Also welcome was the banana with Nutella dessert crêpe I promised myself I wouldn’t order, and then indulged, anyway. It was certainly worth it.\u003c/p>\n\u003cp>For those looking for a casual, yet intimate and unique dining experience within walking distance of home, I would highly recommend Chez Maman for its quality food and creative presentation. The only drawback was the price, a bit hefty, but certainly reasonable for the care that each plate receives. On a Saturday night, we were able to sit right down without a wait, something I would attribute to the restaurant’s location and not the quality of the experience, and the quiet, soft-lit interior is A+ for a romantic dinner. Parking can be found around the block without too much effort, especially for those skilled in finding those perfect (yet oh-so-elusive) SF neighborhood spaces.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/paula-li.jpg\" alt=\"Paula Li\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paula\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kirala\u003cbr>\n\u003cstrong>Reviewed Chez Maman:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI called Chez Maman beforehand to ensure that they were open on Monday and a holiday, and to find out if they accept reservations. A guy with a French accent said that they are a small restaurant of “14 tops.” I understood that to be 14 tables. Imagine my surprise when I arrived with 4 other friends to a diner-type restaurant that seats 10 at the counter and has 2 tables for 2 in addition!\u003c/p>\n\u003cp>It’s friendly enough. I would guess that most of the people at the counter are regulars at that restaurant and may know each other. We didn’t have to wait too long before all 5 of us were seated at the counter. This seating arrangement, however, is a small drawback, because it’s not like the friends at either end could talk to each other or anything. I’ll have to say, though, that I was totally FLOORED by the good food, considering the small space and kitchen. (The whole restaurant is probably just twice the size of my bathroom at home!) The salads were a hit. Fresh and very tasty, not at all overdressed, genuinely French. The crepes were healthy buckwheat. I watched them make it, and they didn’t put anything else in it but the filling.\u003c/p>\n\u003cp>My friend’s crêpe complete was topped with an egg, sunny-side up, done perfectly and finished in the oven/ broiler. We shared a bottle of wine from the Languedoc region of France. Wonderful and extremely reasonable. My son said the croque monsieur he had was the best he’s ever tasted anywhere. The bread was soft, with the cheese melted just right. The dessert crêpes were as good as the dinner crêpes, but I was hoping for a darker chocolate mousse. The portion was extremely generous, so that made up for the lack of darkness.\u003c/p>\n\u003cp>The meal was surprisingly delicious for a little diner with practically no atmosphere. The dining experience at Chez Maman was good down to the dessert wine, a dark muscat. And my husband said the cappuccino was every bit as good as what he had in France. This is elegant French cuisine in a casual dining atmosphere. A little gem of a place. No snobbish French waiter turning up their nose because you ordered inexpensive wine. No shi-shi linen table settings. No frou frou reduction sauces. You eat your wholesome French meal, you pay, and you leave. It’s casual, it’s friendly. It’s a diner with excellent healthy French food if you’ve ever heard of such a thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would definitely go back for more. Besides, there is a certificate in the bathroom from \u003cem>The Guardian\u003c/em> stating that Chez Maman had the best French waiter to flirt with. I tried to flirt with him, both in French and in English, but I didn’t even get a rise of out him. It gives me a challenge for next time. Maybe it takes a Frenchman more time to warm up. So I’ve got to go back, not just for the food.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/968/chez-maman-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_972": {
"type": "posts",
"id": "checkplease_972",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "972",
"score": null,
"sort": [
1225484646000
]
},
"guestAuthors": [],
"slug": "half-moon-bay-brewing-company-reviews",
"title": "Half Moon Bay Brewing Company: Reviews",
"publishDate": 1225484646,
"format": "aside",
"headTitle": "Half Moon Bay Brewing Company: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Half Moon Bay Brewing Company: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=976\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/halfmoonbaybrewingco15.jpg\" alt=\"Fish and Chips\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco17.jpg\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco20.jpg\" alt=\"Warm Apple Crisp with Vanilla Ice Cream\" hspace=\"3\">\u003cbr>\nFish and Chips, Mixed Seafood Grill, Portuguese Fishermen’s Stew, Warm Apple Crisp with Vanilla Ice Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/ryan-navratil.jpg\" alt=\"Ryan Navratil\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Environmental Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Half Moon Bay Brewing Company\u003cbr>\n\u003cstrong>Reviewed Half Moon Bay Brewing Company:\u003c/strong> Sunday March 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPilgrims going to Half Moon Bay Brewing Company have a few choices for lunch or dinner: they can sit inside in the dining area, or at a fireside table in the bar, or outside on the patio. The bar, easily distinguished from the dining area by the presence of a bar, seats about 10 comfortably at tables and another 15 or so at the bar itself. Keep in mind that seating is limited when there’s live music playing.\u003c/p>\n\u003cp>Expect a full-ish house on the patio if you show up on a sunny Saturday or Sunday. Travelers from all over the peninsula bring their kids and dogs (both equally welcome) to relax in the sun and grab a bite to eat or sip one of the Brewing Company’s unique libations. If you happen by after sunset, you’ll find friends and strangers alike huddled around one of the patio’s three fire pits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu at Half Moon Bay Brewing Company might best be described as your standard seafood collection; fish and chips, clam chowder, fish tacos, and a short list of “bar food” (e.g. burgers, chicken sandwiches, etc.). Do not expect to leave with an empty stomach. I’ll admit, the food, though decidedly “good” in its own right, probably won’t make the cover of any culinary magazines, but the menu really does help to showcase HMBBC’s collection of beers (tantalizing even to a wine drinker such as myself).\u003c/p>\n\u003cp>Be sure to heed the restaurant’s pairings on the menu, such as the Albacore melt sandwich and the Mavericks Amber Ale. I, myself, have likely spent the lion’s share of my wages on the fish and chips married with the Pillar Point Ale, but I am a creature of habit. Extra points for Half Moon Bay Brewing Company for keeping a stack of Seafood Watch cards in plain sight for those of a sustainable fisheries mind.\u003c/p>\n\u003cp>You’ll find plenty of parking at this seaside spot, and the price of dinner usually won’t creep up past $30 per person with a drink or two. The waitstaff is friendly, and most of them eat at the restaurant anyway, so feel free to ask as many questions as you can. If you’re looking for a fantastic destination spot with satisfying food and killer atmosphere, consider a trip to the Half Moon Bay Brewing Company for some fish, a drink, and a fireside chat by the ocean.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/zana-woods.jpg\" alt=\"Zee Woods\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Photo Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Maman\u003cbr>\n\u003cstrong>Reviewed Half Moon Bay Brewing Company:\u003c/strong> Sunday March 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at the restaurant on a beautiful clear day in Half Moon Bay. The restaurant has indoor/outdoor seating. The patio was filled with locals and tourists having pints and enjoying the weather. After checking in with the hostess, I headed to the ladies room. There was a line, with 3 people ahead of me waiting on two stalls. While I was waiting in the ladies room, my friend was standing near the hostesses, who wondered out loud if I was “lost in the bathroom”. Obviously, they forgot she was there. We were then seated in the back room with a two large families (2.5 kids each) and a group of males who all resembled Vanilla Ice. The rest of the tables were empty except the dishes left over from the previous guests. The inside of the restaurant is also quite large and it was packed — except the back room.\u003c/p>\n\u003cp>After about 10 minutes, the waitress arrived to take our order. I asked here what were her favorites and she listed a few items that were popular (fish tacos, fish and chips, hamburger, ribs). I then asked her again about her favorite seafood and not what was popular and she stated that she “was the wrong person to ask as [she doesn’t] eat seafood.” I commented maybe she was working at the wrong restaurant (ha ha).\u003c/p>\n\u003cp>We started with two Arnold Palmers and a pint of the Harbor Light Ale. The ale was light and clean, so I ditched the Arnold Palmer. Our drinks were followed by the calamari, which was fresh and lightly battered with a nice crisp crust. The seasoning was on point and very tasty. After about 25 minutes, our main courses of fish and chips and Yucatan baby back ribs arrived. The fish was quite moist but the batter was on the soggy side. The ribs were cooked with their house made sauce. The ribs were somewhat tender but definitely dry. The ribs are served with very wet coleslaw. Both were served with french fries as well as coleslaw with the ribs. Although they could have used a little less dressing for the coleslaw, it had lots of flavor.\u003c/p>\n\u003cp>We had quite a bit of food left over so the waitress was kind enough to bring us containers (lots of leftovers of the calamari, french fries, and ribs for my boyfriend). The waitress then brought us the check before offering dessert and coffee. I asked about the dessert menu, which she kindly brought over, and we ordered the apple crisp with vanilla ice cream and coffee. The crisp wasn’t quite crisp (think finely ground unbaked crumbs) and served warm with lots of large chunks of apples.\u003c/p>\n\u003cp>The prices are a bit over the top for average pub food and the service staff seemed to be filled with inexperienced local students. I would definitely return when I’m in the area, but will request a seat outside, order beer and appetizers only, and talk with the locals.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/paula-li.jpg\" alt=\"Paula Li\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paula\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kirala\u003cbr>\n\u003cstrong>Reviewed Half Moon Bay Brewing Company:\u003c/strong> Saturday February 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHalf Moon Bay Brewing Company is located in the most scenic spot, at a corner overlooking the ocean, with a huge outdoor seating area. The rustic indoor area also has large windows with views. This would be a spectacular spot during the summer months. Unfortunately, it was pouring rain and the wind was probably blowing 70 miles per hour when we were there. I can imagine the sunset view on a clear nice day, but we just saw tree branches blowing and raindrops as large as golf balls beating against the windows.\u003c/p>\n\u003cp>In general, I found the service lacking here and the food mostly disappointing. After we ordered, it took almost half an hour before the beverages even came. (We had water, though!) Fortunately, I was impressed by the first serving of garlic cheesy bread. Although lacking in garlic, this appetizer was unusual in that the cheesy bread came with a bowl of hot marinara sauce for dipping. Then a different server (not our waitress) brought us our main course. When I expressed surprise because we never got the oyster appetizers yet, he seemed surprised to hear that we had ordered them. Our waitress finally came over and apologized, admitting that she forgot to order the oysters. She asked if we still wanted them. We said yes, and they came AFTER our entrees. The oysters were fresh enough, but not the most succulent or the tastiest oysters I’ve ever had. I half expected them to give us the oysters as a complimentary dish, or to offer us a free glass of beer or dessert as compensation for messing up our order. . . nothing like that happened.\u003c/p>\n\u003cp>We both ordered seafood because upon arrival, I asked our waitress what they were proud of in their menu. She recommended the dishes we ordered as well as the fish and chips. She never mentioned the meat dishes on the menu, so we didn’t consider them. In retrospect, we probably should have tried one meat dish and one seafood entree, because later we saw the baby back ribs and the bacon-wrapped filet being served to another party and they both looked better than our mediocre entrees. I actually liked the soup or sauce that the fishermen’s stew came with. It was garlic and wine-based. Very tasty and savory. The seafood in the stew was fresh. It’s just that both the stew and the mixed grill were predictable and nothing special. I also thought the brownie was misrepresented in the menu as well. What we got was excellent, but it wasn’t a brownie. I would have called it a cake-like brownie at best. It was fluffy and airy like a dark chocolate cake.\u003c/p>\n\u003cp> The saving grace for Half Moon Bay Brewing Company was the brew and the music. I tried five of the ten beers they offered and like each and every one. I especially enjoyed their featured brew of the month: the dopplebock. In another section of the complex is the bar where there is a dance floor and live music. A small down-home blues band was playing. We danced for a while and really enjoyed the tunes and the ambiance. Everyone there seemed to be having a great time, including three toddlers and babies with moms on the dance floor. (I didn’t think minors were allowed in bars?!!?)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In summary, Half Moon Bay Brewing Company has something to give, but it ain’t their food, which, in my opinion, is ordinary and costs too much. I would go back for the live music, dancing, and their delicious beers. (And try for summer months when I can enjoy the view and the outdoor seating as well).\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n390 Capistrano\r\nPrinceton-by-the-Sea, CA 94019\r\n\u003cstrong>Phone:\u003c/strong> 650-728-2739\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com\">www.hmbrewingco.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California Coastal Cuisine\r\n \u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725664941,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 20,
"wordCount": 1689
},
"headData": {
"title": "Half Moon Bay Brewing Company: Reviews | KQED",
"description": "Location:\r\n390 Capistrano\r\nPrinceton-by-the-Sea, CA 94019\r\nPhone: 650-728-2739\r\nWebsite: www.hmbrewingco.com\r\nType of Cuisine: California Coastal Cuisine\r\n Reviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Half Moon Bay Brewing Company: Reviews",
"datePublished": "2008-10-31T13:24:06-07:00",
"dateModified": "2024-09-06T16:22:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/972/half-moon-bay-brewing-company-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp309iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Half Moon Bay Brewing Company: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=976\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/halfmoonbaybrewingco15.jpg\" alt=\"Fish and Chips\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco17.jpg\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco20.jpg\" alt=\"Warm Apple Crisp with Vanilla Ice Cream\" hspace=\"3\">\u003cbr>\nFish and Chips, Mixed Seafood Grill, Portuguese Fishermen’s Stew, Warm Apple Crisp with Vanilla Ice Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/ryan-navratil.jpg\" alt=\"Ryan Navratil\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Environmental Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Half Moon Bay Brewing Company\u003cbr>\n\u003cstrong>Reviewed Half Moon Bay Brewing Company:\u003c/strong> Sunday March 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPilgrims going to Half Moon Bay Brewing Company have a few choices for lunch or dinner: they can sit inside in the dining area, or at a fireside table in the bar, or outside on the patio. The bar, easily distinguished from the dining area by the presence of a bar, seats about 10 comfortably at tables and another 15 or so at the bar itself. Keep in mind that seating is limited when there’s live music playing.\u003c/p>\n\u003cp>Expect a full-ish house on the patio if you show up on a sunny Saturday or Sunday. Travelers from all over the peninsula bring their kids and dogs (both equally welcome) to relax in the sun and grab a bite to eat or sip one of the Brewing Company’s unique libations. If you happen by after sunset, you’ll find friends and strangers alike huddled around one of the patio’s three fire pits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu at Half Moon Bay Brewing Company might best be described as your standard seafood collection; fish and chips, clam chowder, fish tacos, and a short list of “bar food” (e.g. burgers, chicken sandwiches, etc.). Do not expect to leave with an empty stomach. I’ll admit, the food, though decidedly “good” in its own right, probably won’t make the cover of any culinary magazines, but the menu really does help to showcase HMBBC’s collection of beers (tantalizing even to a wine drinker such as myself).\u003c/p>\n\u003cp>Be sure to heed the restaurant’s pairings on the menu, such as the Albacore melt sandwich and the Mavericks Amber Ale. I, myself, have likely spent the lion’s share of my wages on the fish and chips married with the Pillar Point Ale, but I am a creature of habit. Extra points for Half Moon Bay Brewing Company for keeping a stack of Seafood Watch cards in plain sight for those of a sustainable fisheries mind.\u003c/p>\n\u003cp>You’ll find plenty of parking at this seaside spot, and the price of dinner usually won’t creep up past $30 per person with a drink or two. The waitstaff is friendly, and most of them eat at the restaurant anyway, so feel free to ask as many questions as you can. If you’re looking for a fantastic destination spot with satisfying food and killer atmosphere, consider a trip to the Half Moon Bay Brewing Company for some fish, a drink, and a fireside chat by the ocean.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/zana-woods.jpg\" alt=\"Zee Woods\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Photo Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Maman\u003cbr>\n\u003cstrong>Reviewed Half Moon Bay Brewing Company:\u003c/strong> Sunday March 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at the restaurant on a beautiful clear day in Half Moon Bay. The restaurant has indoor/outdoor seating. The patio was filled with locals and tourists having pints and enjoying the weather. After checking in with the hostess, I headed to the ladies room. There was a line, with 3 people ahead of me waiting on two stalls. While I was waiting in the ladies room, my friend was standing near the hostesses, who wondered out loud if I was “lost in the bathroom”. Obviously, they forgot she was there. We were then seated in the back room with a two large families (2.5 kids each) and a group of males who all resembled Vanilla Ice. The rest of the tables were empty except the dishes left over from the previous guests. The inside of the restaurant is also quite large and it was packed — except the back room.\u003c/p>\n\u003cp>After about 10 minutes, the waitress arrived to take our order. I asked here what were her favorites and she listed a few items that were popular (fish tacos, fish and chips, hamburger, ribs). I then asked her again about her favorite seafood and not what was popular and she stated that she “was the wrong person to ask as [she doesn’t] eat seafood.” I commented maybe she was working at the wrong restaurant (ha ha).\u003c/p>\n\u003cp>We started with two Arnold Palmers and a pint of the Harbor Light Ale. The ale was light and clean, so I ditched the Arnold Palmer. Our drinks were followed by the calamari, which was fresh and lightly battered with a nice crisp crust. The seasoning was on point and very tasty. After about 25 minutes, our main courses of fish and chips and Yucatan baby back ribs arrived. The fish was quite moist but the batter was on the soggy side. The ribs were cooked with their house made sauce. The ribs were somewhat tender but definitely dry. The ribs are served with very wet coleslaw. Both were served with french fries as well as coleslaw with the ribs. Although they could have used a little less dressing for the coleslaw, it had lots of flavor.\u003c/p>\n\u003cp>We had quite a bit of food left over so the waitress was kind enough to bring us containers (lots of leftovers of the calamari, french fries, and ribs for my boyfriend). The waitress then brought us the check before offering dessert and coffee. I asked about the dessert menu, which she kindly brought over, and we ordered the apple crisp with vanilla ice cream and coffee. The crisp wasn’t quite crisp (think finely ground unbaked crumbs) and served warm with lots of large chunks of apples.\u003c/p>\n\u003cp>The prices are a bit over the top for average pub food and the service staff seemed to be filled with inexperienced local students. I would definitely return when I’m in the area, but will request a seat outside, order beer and appetizers only, and talk with the locals.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/paula-li.jpg\" alt=\"Paula Li\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paula\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kirala\u003cbr>\n\u003cstrong>Reviewed Half Moon Bay Brewing Company:\u003c/strong> Saturday February 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHalf Moon Bay Brewing Company is located in the most scenic spot, at a corner overlooking the ocean, with a huge outdoor seating area. The rustic indoor area also has large windows with views. This would be a spectacular spot during the summer months. Unfortunately, it was pouring rain and the wind was probably blowing 70 miles per hour when we were there. I can imagine the sunset view on a clear nice day, but we just saw tree branches blowing and raindrops as large as golf balls beating against the windows.\u003c/p>\n\u003cp>In general, I found the service lacking here and the food mostly disappointing. After we ordered, it took almost half an hour before the beverages even came. (We had water, though!) Fortunately, I was impressed by the first serving of garlic cheesy bread. Although lacking in garlic, this appetizer was unusual in that the cheesy bread came with a bowl of hot marinara sauce for dipping. Then a different server (not our waitress) brought us our main course. When I expressed surprise because we never got the oyster appetizers yet, he seemed surprised to hear that we had ordered them. Our waitress finally came over and apologized, admitting that she forgot to order the oysters. She asked if we still wanted them. We said yes, and they came AFTER our entrees. The oysters were fresh enough, but not the most succulent or the tastiest oysters I’ve ever had. I half expected them to give us the oysters as a complimentary dish, or to offer us a free glass of beer or dessert as compensation for messing up our order. . . nothing like that happened.\u003c/p>\n\u003cp>We both ordered seafood because upon arrival, I asked our waitress what they were proud of in their menu. She recommended the dishes we ordered as well as the fish and chips. She never mentioned the meat dishes on the menu, so we didn’t consider them. In retrospect, we probably should have tried one meat dish and one seafood entree, because later we saw the baby back ribs and the bacon-wrapped filet being served to another party and they both looked better than our mediocre entrees. I actually liked the soup or sauce that the fishermen’s stew came with. It was garlic and wine-based. Very tasty and savory. The seafood in the stew was fresh. It’s just that both the stew and the mixed grill were predictable and nothing special. I also thought the brownie was misrepresented in the menu as well. What we got was excellent, but it wasn’t a brownie. I would have called it a cake-like brownie at best. It was fluffy and airy like a dark chocolate cake.\u003c/p>\n\u003cp> The saving grace for Half Moon Bay Brewing Company was the brew and the music. I tried five of the ten beers they offered and like each and every one. I especially enjoyed their featured brew of the month: the dopplebock. In another section of the complex is the bar where there is a dance floor and live music. A small down-home blues band was playing. We danced for a while and really enjoyed the tunes and the ambiance. Everyone there seemed to be having a great time, including three toddlers and babies with moms on the dance floor. (I didn’t think minors were allowed in bars?!!?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In summary, Half Moon Bay Brewing Company has something to give, but it ain’t their food, which, in my opinion, is ordinary and costs too much. I would go back for the live music, dancing, and their delicious beers. (And try for summer months when I can enjoy the view and the outdoor seating as well).\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/972/half-moon-bay-brewing-company-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_973": {
"type": "posts",
"id": "checkplease_973",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "973",
"score": null,
"sort": [
1225484624000
]
},
"guestAuthors": [],
"slug": "kirala-reviews",
"title": "Kirala: Reviews",
"publishDate": 1225484624,
"format": "aside",
"headTitle": "Kirala: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Kirala: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=975\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/kirala25.jpg\" alt=\"Sushi Lunch Special\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala28.jpg\" alt=\"Rainbow Roll\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala27.jpg\" alt=\"Seafood Gyoza\" hspace=\"3\">\u003cbr>\nSushi Lunch Special, Rainbow Roll, Seafood Gyoza\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/paula-li.jpg\" alt=\"Paula Li\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paula\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kirala\u003cbr>\n\u003cstrong>Reviewed Kirala:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’ve been dining at Kirala since the 70s when it was located inside the Berkeley Bowl. It is still at this approximate location with a huge parking lot across the street, which they share with Any Mountain. The same hostess (co-owner) is still there to greet you at the entrance, where you put your name down on a waiting list. For lunch, there is usually no wait; however, I’ve seen a line around the corner for dinner some nights there.\u003c/p>\n\u003cp>I would say I eat lunch at this trendy Japanese restaurant at least 3 times a week. I could easily eat there every day and not get bored. Why? Because their food is FRESH FRESH FRESH, especially their fish. Nothing else like it! For lunch they usually offer a Sushi Special (that’s what I end up ordering very often) and a Lunch Special (for those with a larger appetite). The chef puts together different tempting combinations on different days. You can see it presented on a tray before you decide to order it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At dinnertime, there’s a change in atmosphere. It’s more of a “scene” in the evening. The place is usually bustling with energy (and noise!) The waitresses are running around like electric mosquitoes to get your food to you at a fast pace once you order. Kirala has a moderate selection of wine and beer but a generous and wonderful selection of premium, imported sakes. Not only do they have fantastic sushi and sashimi, what they do with their robata grill is to die for. They cook many of their main entrees on the robata grill as well: juicy rib-eye steak, tender sea bass or chicken, salmon grilled to perfection.\u003c/p>\n\u003cp>When I go to Kirala for dinner, I like to order a main dish to share and then treat myself to a variety of small samplings from the robata grill or sushi bar. For those sushi-lovers who are watching their budget, the menu at Kirala offers at least 5 different sushi dinners as main entrees. Whether you want to taste through their healthy menu or eat in a more traditional way, you can’t go wrong eating at Kirala. When you taste their sushi and sashimi, you feel as if the fishermen have just brought it in from the ocean minutes before. For those who don’t like seafood, there is a large variety of meat, vegetable, rice, and noodle dishes to choose from. There is something for everyone here. And you can spend $20 or $100 depending on how much or what you want to order.\u003c/p>\n\u003cp>When my friends want to get together to eat out, I always suggest Kirala as my first choice. I feel like I’m doing my body a favor when I eat at Kirala. That’s why I’d go back again, and again, and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/ryan-navratil.jpg\" alt=\"Ryan Navratil\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Environmental Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Half Moon Bay Brewing Company\u003cbr>\n\u003cstrong>Reviewed Kirala:\u003c/strong> Sunday March 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy fellow restaurant-goer and I were surprised to see the long line of people outside of Kirala Restaurant at 8:00 when we arrived for dinner, especially since it was a Sunday night and they don’t take reservations. After driving all the way to Berkeley from the south bay, I was a little disappointed to wait even a few minutes longer. Luckily, it seemed Kirala was designed to run as fast as possible, and despite the fact we were 14th on the list, we were seated within half an hour. Once seated, however, we felt no pressure to hurry up, eat, and leave. Quite the contrary. The waitstaff treated us well, and the sushi chefs were more than willing to stop and chat with us about the food.\u003c/p>\n\u003cp>Kirala is a bit hectic; you’ll typically find the restaurant area, the sushi bar, and the drink bar full to capacity, so expect a bit of confusion while you wait for a table. You might also help things along by opting to sit at the sushi bar where you can order and watch the sushi chefs prepare a stand-out meal.\u003c/p>\n\u003cp>We both agreed “above-average, but not deliriously spectacular” was how we would describe Kirala. The service was quick, pleasant, and professional for such a hectic place, and the sake/beer menu was just a bit more elegant than what you would find at an equivalent price. There were a few items on the menu (e.g. quail eggs) that one wouldn’t find at your average sushi bar, and the quality of the seafood is superb. However, after a 45-minute drive from the south bay, I might have asked for something a bit more spectacular. If I lived in Berkeley, on the other hand, I would probably eat at Kirala every week.\u003c/p>\n\u003cp>Keep in mind that, because we were seated at the counter, we didn’t get a crack at the kitchen menu which, from the looks of things, offers just about everything under the sun, provided you’re willing to wait for a table. We were able to take a peak at the plates crowd-surfing through the sea of guests, and they all looked appetizing (sizzling beef and chicken teriyaki fill the restaurant with mouth-watering aromas).\u003c/p>\n\u003cp>When you head out to Kirala for lunch or dinner, remember there is parking for customers across Shattuck Avenue, but don’t stray too far looking for appetizers if you get served with a 45+ minute wait. There isn’t much in the way of time-killing in the neighborhood. If you do happen by, and the line isn’t too long, consider stopping by Kirala for a decent sushi meal. Many people we met were repeat customers, a good sign for any restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/zana-woods.jpg\" alt=\"Zee Woods\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Photo Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Maman\u003cbr>\n\u003cstrong>Reviewed Kirala:\u003c/strong> Friday February 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI had lunch at Kirala with a co-worker. It’s about a 10-minute drive from San Francisco where we live and work. The location is in a random area and the building was nondescript. Street parking was plentiful. Once inside, the place was pretty packed, but we were seated immediately at a table. They seemed to pack lots of tables in a small space; I was back to back with a 10 year old. The lunch menu seemed quite typical of most Bay Area Japanese restaurants, so we did what most first timers do: looked around to see what everyone was eating. Since that didn’t work, we decided on sushi rolls.\u003c/p>\n\u003cp>It took some time for someone to come over, actually, I believe we had to flag someone down. Our waitress seemed a little out of it, with a glazed look. We couldn’t decide between the gyoza and seafood gyoza. She recommended the seafood as the “regular gyoza was store bought and the seafood gyoza was handmade”. Actually, that’s the only time we heard her speak. The appetizers came out pretty quick. The seafood gyozas were very tasty, and the seaweed salad (with soybean paste) was a nice surprise. The main dishes also came out pretty quickly. The rainbow roll seemed fresh with four different types of fish. Unfortunately, the waitress was not around to identify the fish (I’m pretty sure two were salmon and tuna). The spicy tuna was really spicy — so much so that my throat was irritated. The Rock ‘n’ Roll was good and fresh and the negihama (yellow tail) was tasty. Again, I had to flag someone down to ask for water and tea.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, I thought it was just ok. I’m not sure that I would make the trip again unless I was already in Berkeley. The service was lackluster and the waitstaff seemed out of it. The prices were reasonable and again, the sushi rolls were good. I have no problem driving outside of San Francisco to enjoy a good dish (I drive to Napa for cornbread!); I’m not sure this is worth the drive.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2100 Ward Street (at Shattuck)\r\nBerkeley, CA 94705\r\n\u003cstrong>Phone:\u003c/strong> 510-549-3486\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.kiralaberkeley.com\">www.kiralaberkeley.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725664944,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 18,
"wordCount": 1435
},
"headData": {
"title": "Kirala: Reviews | KQED",
"description": "Location:\r\n2100 Ward Street (at Shattuck)\r\nBerkeley, CA 94705\r\nPhone: 510-549-3486\r\nWebsite: www.kiralaberkeley.com\r\nType of Cuisine: Japanese\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Kirala: Reviews",
"datePublished": "2008-10-31T13:23:44-07:00",
"dateModified": "2024-09-06T16:22:24-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/973/kirala-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp309iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Kirala: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=975\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/kirala25.jpg\" alt=\"Sushi Lunch Special\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala28.jpg\" alt=\"Rainbow Roll\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala27.jpg\" alt=\"Seafood Gyoza\" hspace=\"3\">\u003cbr>\nSushi Lunch Special, Rainbow Roll, Seafood Gyoza\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/paula-li.jpg\" alt=\"Paula Li\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paula\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kirala\u003cbr>\n\u003cstrong>Reviewed Kirala:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’ve been dining at Kirala since the 70s when it was located inside the Berkeley Bowl. It is still at this approximate location with a huge parking lot across the street, which they share with Any Mountain. The same hostess (co-owner) is still there to greet you at the entrance, where you put your name down on a waiting list. For lunch, there is usually no wait; however, I’ve seen a line around the corner for dinner some nights there.\u003c/p>\n\u003cp>I would say I eat lunch at this trendy Japanese restaurant at least 3 times a week. I could easily eat there every day and not get bored. Why? Because their food is FRESH FRESH FRESH, especially their fish. Nothing else like it! For lunch they usually offer a Sushi Special (that’s what I end up ordering very often) and a Lunch Special (for those with a larger appetite). The chef puts together different tempting combinations on different days. You can see it presented on a tray before you decide to order it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At dinnertime, there’s a change in atmosphere. It’s more of a “scene” in the evening. The place is usually bustling with energy (and noise!) The waitresses are running around like electric mosquitoes to get your food to you at a fast pace once you order. Kirala has a moderate selection of wine and beer but a generous and wonderful selection of premium, imported sakes. Not only do they have fantastic sushi and sashimi, what they do with their robata grill is to die for. They cook many of their main entrees on the robata grill as well: juicy rib-eye steak, tender sea bass or chicken, salmon grilled to perfection.\u003c/p>\n\u003cp>When I go to Kirala for dinner, I like to order a main dish to share and then treat myself to a variety of small samplings from the robata grill or sushi bar. For those sushi-lovers who are watching their budget, the menu at Kirala offers at least 5 different sushi dinners as main entrees. Whether you want to taste through their healthy menu or eat in a more traditional way, you can’t go wrong eating at Kirala. When you taste their sushi and sashimi, you feel as if the fishermen have just brought it in from the ocean minutes before. For those who don’t like seafood, there is a large variety of meat, vegetable, rice, and noodle dishes to choose from. There is something for everyone here. And you can spend $20 or $100 depending on how much or what you want to order.\u003c/p>\n\u003cp>When my friends want to get together to eat out, I always suggest Kirala as my first choice. I feel like I’m doing my body a favor when I eat at Kirala. That’s why I’d go back again, and again, and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/ryan-navratil.jpg\" alt=\"Ryan Navratil\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Environmental Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Half Moon Bay Brewing Company\u003cbr>\n\u003cstrong>Reviewed Kirala:\u003c/strong> Sunday March 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy fellow restaurant-goer and I were surprised to see the long line of people outside of Kirala Restaurant at 8:00 when we arrived for dinner, especially since it was a Sunday night and they don’t take reservations. After driving all the way to Berkeley from the south bay, I was a little disappointed to wait even a few minutes longer. Luckily, it seemed Kirala was designed to run as fast as possible, and despite the fact we were 14th on the list, we were seated within half an hour. Once seated, however, we felt no pressure to hurry up, eat, and leave. Quite the contrary. The waitstaff treated us well, and the sushi chefs were more than willing to stop and chat with us about the food.\u003c/p>\n\u003cp>Kirala is a bit hectic; you’ll typically find the restaurant area, the sushi bar, and the drink bar full to capacity, so expect a bit of confusion while you wait for a table. You might also help things along by opting to sit at the sushi bar where you can order and watch the sushi chefs prepare a stand-out meal.\u003c/p>\n\u003cp>We both agreed “above-average, but not deliriously spectacular” was how we would describe Kirala. The service was quick, pleasant, and professional for such a hectic place, and the sake/beer menu was just a bit more elegant than what you would find at an equivalent price. There were a few items on the menu (e.g. quail eggs) that one wouldn’t find at your average sushi bar, and the quality of the seafood is superb. However, after a 45-minute drive from the south bay, I might have asked for something a bit more spectacular. If I lived in Berkeley, on the other hand, I would probably eat at Kirala every week.\u003c/p>\n\u003cp>Keep in mind that, because we were seated at the counter, we didn’t get a crack at the kitchen menu which, from the looks of things, offers just about everything under the sun, provided you’re willing to wait for a table. We were able to take a peak at the plates crowd-surfing through the sea of guests, and they all looked appetizing (sizzling beef and chicken teriyaki fill the restaurant with mouth-watering aromas).\u003c/p>\n\u003cp>When you head out to Kirala for lunch or dinner, remember there is parking for customers across Shattuck Avenue, but don’t stray too far looking for appetizers if you get served with a 45+ minute wait. There isn’t much in the way of time-killing in the neighborhood. If you do happen by, and the line isn’t too long, consider stopping by Kirala for a decent sushi meal. Many people we met were repeat customers, a good sign for any restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/zana-woods.jpg\" alt=\"Zee Woods\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Photo Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Maman\u003cbr>\n\u003cstrong>Reviewed Kirala:\u003c/strong> Friday February 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI had lunch at Kirala with a co-worker. It’s about a 10-minute drive from San Francisco where we live and work. The location is in a random area and the building was nondescript. Street parking was plentiful. Once inside, the place was pretty packed, but we were seated immediately at a table. They seemed to pack lots of tables in a small space; I was back to back with a 10 year old. The lunch menu seemed quite typical of most Bay Area Japanese restaurants, so we did what most first timers do: looked around to see what everyone was eating. Since that didn’t work, we decided on sushi rolls.\u003c/p>\n\u003cp>It took some time for someone to come over, actually, I believe we had to flag someone down. Our waitress seemed a little out of it, with a glazed look. We couldn’t decide between the gyoza and seafood gyoza. She recommended the seafood as the “regular gyoza was store bought and the seafood gyoza was handmade”. Actually, that’s the only time we heard her speak. The appetizers came out pretty quick. The seafood gyozas were very tasty, and the seaweed salad (with soybean paste) was a nice surprise. The main dishes also came out pretty quickly. The rainbow roll seemed fresh with four different types of fish. Unfortunately, the waitress was not around to identify the fish (I’m pretty sure two were salmon and tuna). The spicy tuna was really spicy — so much so that my throat was irritated. The Rock ‘n’ Roll was good and fresh and the negihama (yellow tail) was tasty. Again, I had to flag someone down to ask for water and tea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, I thought it was just ok. I’m not sure that I would make the trip again unless I was already in Berkeley. The service was lackluster and the waitstaff seemed out of it. The prices were reasonable and again, the sushi rolls were good. I have no problem driving outside of San Francisco to enjoy a good dish (I drive to Napa for cornbread!); I’m not sure this is worth the drive.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/973/kirala-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_929": {
"type": "posts",
"id": "checkplease_929",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "929",
"score": null,
"sort": [
1224880018000
]
},
"guestAuthors": [],
"slug": "le-charm-french-bistro-reviews",
"title": "Le Charm French Bistro: Reviews [now Mathilde]",
"publishDate": 1224880018,
"format": "aside",
"headTitle": "Le Charm French Bistro: Reviews [now Mathilde] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Le Charm French Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=936\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/40/2008/10/lecharm18.jpg\" alt=\"Steak and Pommes Frites\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm20.jpg\" alt=\"Confit Lamb Shoulder with Flageolets and Crisp Red Onions\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm25.jpg\" alt=\"Tarte Tatin\" hspace=\"3\">\u003cbr>\nSteak and Pommes Frites, Confit Lamb Shoulder with Flageolets and Crisp Red Onions, Tarte Tatin\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/susan-jesse.jpg\" alt=\"Susan Jesse\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mortgage Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Charm French Bistro\u003cbr>\n\u003cstrong>Reviewed Le Charm French Bistro:\u003c/strong> Tuesday February 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>COMMENTS:\u003c/strong> Lively inside with a Good Energy\u003c/p>\n\u003cul>\n\u003cli>A great LOCAL place in San Francisco\u003c/li>\n\u003cli>I like places where locals hang out (not at all touristy)\u003c/li>\n\u003cli>Parking was easy, lots of neighborhood parking\u003c/li>\n\u003cli>Very close to my office 1 block away, convenient and fast, one of the fastest lunches in SF\u003c/li>\n\u003cli>All the different lunches are all great tasting.\u003c/li>\n\u003cli>All 3 girls with me had a great lunch, were happy and enjoying the great food and easy atmosphere and very fast service, the waiters know we are hungry/on a lunch hour.\u003c/li>\n\u003cli>You can tell it is definitely a place people frequent a lot and everyone knows everyone. I felt very welcome.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>My lunch entrée:\u003c/strong> Steak and Pommes Frites\n\u003cli>BEST FRIES in San Francisco: small and crispy and fresh\u003c/li>\n\u003cli>Price $10.50: great value, hearty meal, like a dinner for a great price\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Diana’s entrée:\u003c/strong> Caesar Salad with Prawns\n\u003cli>$9.00: great price and delicious lunch\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Dessert:\u003c/strong> I had to have the Floating Island dessert\n\u003cli>It’s my favorite; whipped egg whites with a sauce around them that tastes like caramel and whipped cream and slivered almonds on top — like a sundae but diet.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Dessert:\u003c/strong> We split a great dessert, pecan tart with salty homemade ice cream\n\u003cli>Tastes unbelievable tastes and is absolutely delicious.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Beverage:\u003c/strong> Cappuccino\n\u003cli>This is why I first started to love this restaurant, I think they make the best cappuccino in the city. \u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Beverage:\u003c/strong> Diet Coke with lime and water\u003c/ul>\n\u003cp>\u003cstrong>Décor:\u003c/strong> Art on walls, black and white photos, nice. Also, orange walls and the LARGEST chandelier in the world — it must be 10 ft wide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Atmosphere:\u003c/strong> It feels European, which I love. Very nice, and very OPEN, LOVE the HUGE chandelier, and the architecture outside is very nice and feels European. Very high ceilings, which are nice\u003c/p>\n\u003cp>\u003cstrong>Lighting:\u003c/strong> Nice and bright with huge windows. During the day, the afternoon sun exposure, and the atrium, and the high ceilings make it feel bigger.\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Very easy, street parking right out in front every time, meters, just bring your quarters or cards for parking in the city.\u003c/p>\n\u003cp>\u003cstrong>Portion Size:\u003c/strong> Huge, perfect for big appetites, we were starving.\u003c/p>\n\u003cp>\u003cstrong>Quality of Food:\u003c/strong> Excellent\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> GREAT, very attentive, FAST, and courteous, and they know us from frequency. They treat us like friends and tell us their specials and always have good comments and they are very polite. The manager is always very friendly and makes sure we have what we need. She keeps an eye on every thing in the room.\u003c/p>\n\u003cp>\u003cstrong>Food Arrival Speed:\u003c/strong> Just right, very fast.\u003c/p>\n\u003cp>\u003cstrong>Bang for Buck:\u003c/strong> Best deal in town for food, taste, and quality. Lowest priced in SOMA area.\u003c/p>\n\u003cp>\u003cstrong>Wine Service:\u003c/strong> Great selection available, most people order wine with lunch and dinner, they have a great selection and the bar is attractive.\u003c/p>\n\u003cp>\u003cstrong>Noise Level:\u003c/strong> Very good. It gets crowded, but somehow the high ceilings work well with the noise.\u003c/p>\n\u003cp>\u003cstrong>Wait for Table:\u003c/strong> No wait at all, they are well organized, it gets crowded sometimes, but they never make you wait. They will even open the atrium seating if it gets too busy; they are very accommodating.\u003c/p>\n\u003cp>\u003cstrong>Experience:\u003c/strong> Great atmosphere, crowded with locals every day, every table was taken, but the outside dining was closed for bad weather. Always start with their French bread and butter, great sweet French bread, irresistible for us on diets.\u003c/p>\n\u003cp>ONE OF MY FAVORITE things, and this sounds weird, but they have white paper over the white tablecloths, and I LOVE TO WRITE on it. I make notes while we chat at lunch about things to do and goals, and I tend to write down everything; a website someone mentions, etc. I always have small tablets in my purse but it’s more fun to use the paper in front of you.\u003c/p>\n\u003cp>Everyone in the restaurant appears to be having wine, but we don’t because we have to do numbers when we get back to work. The average lunch with drinks is under $15.00, and for San Francisco, this is a rarity.\u003c/p>\n\u003cp>One of my favorites is the coq au vin, which is served with linguini. This is delicious and tastes like your mom’s home cooking in France. There are unusual flavors of mushrooms and bacon and you can taste the flavor of wine. It is very hearty and filling, and sometimes Jessica and I split it, which only costs $10.50, and divided by 2, it is $5.25 each.\u003c/p>\n\u003cp>You see and hear a lot of people speaking French. I know there are locals who come there once a week, because every time we are there, we see the same patrons, which means we are all coming back on a consistent basis.\u003c/p>\n\u003cp>Overall, we loved the dining experience. The food was great, service was friendly and we all enjoyed the dessert too. Like their brochure says: you will think you are in the South of France, not South of Market. This was a business lunch and it was so affordable we couldn’t believe it.\u003c/p>\n\u003cp>It is a chef-owned restaurant with many choices of delicious full meals for a price that you can’t even make at home for that cost. We go here often, it is consistently great for the food, price, and service! My favorite is eating out in their atrium where you are sheltered by the walls of surrounding buildings. It is open and airy. The restaurant is romantic at night with the tablecloths.\u003c/p>\n\u003cp>If I have a tennis match at 6pm at San Francisco Tennis Club, then I like to have this hearty lunch at noon so that I am not hungry at 7pm. I can even skip dinner sometimes after this lunch, which worked well on my diet last year.\u003c/p>\n\u003cp>If you love Europe like I do, you will love this restaurant. I am going back this week for the French onion soup!\u003c/p>\n\u003cp>I went to Le Charm again with a date. The food was delicious, and we had a really good bottle of wine from France for only $27 that tasted like it cost $100. We both really enjoyed every sip, and his lamb shank was delicious. My date’s reaction was great on his first bite and he said the meat fell right off the bone. I tasted the shank and it had the most superb flavors I’ve tasted in a long time. Something you would experience in Paris in a local restaurant.\u003c/p>\n\u003cp>I had the rib-eye steak with potatoes au gratin with tons of vegetables and salad; it was very flavorful and delicious. The restaurant had great dim lighting, which made it fell like a real date. He had the 3-course dinner for $30 and loved it. He started with the smoked salmon and capers, which he loved and finished with orange crème brûlée, which was made to perfection; best I’ve ever had.\u003c/p>\n\u003cp>The manager was French with an accent and was very warm and friendly. He answered the phone within 3 seconds when I called ahead for a reservation and was so great on the phone. He said, “Don’t worry — come right over.” They weren’t too busy at that hour — 6:00pm — and he was so nice. When I arrived he recognized me and let us sit anywhere we wanted, and we loved that. This was my date’s first time there, and he is an Architect so he appreciated the very high ceilings. The gigantic chandelier showered very soft light over the restaurant and made it a very nice atmosphere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/toan-tieu.jpg\" alt=\"Toan Tieu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Toan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> I.T. Referee\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vung Tau Restaurant\u003cbr>\n\u003cstrong>Reviewed Le Charm French Bistro:\u003c/strong> Saturday February 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhat a quaint restaurant nestled on the busiest of intersections! It was a comfort to come in from the rain that night. The interior of the restaurant was warm with soft lighting against the wood background.\u003c/p>\n\u003cp>The hostess was quick to welcome us and sat us next to the door. Luckily, there was a tall partition between the tables and the door that prevented the cold air from hitting us. The crowd was very diverse. It was a mixture of young and mature, casual and dressy. Not at all like the stuffy French restaurants one hears about. It was crowded, but there was enough room between the tables for the staff to walk by, so we didn’t feel like we were sitting on top of the other customers. The chairs were a bit uncomfortable, though.\u003c/p>\n\u003cp>The waiter was cheery and welcoming. Very patient when explaining the food and he was all smiles, unlike the typical waiter in Paris. I ordered the Périgourdin salad, which shall be immortalized as the “meat-lovers salad” It had duck confit, foie gras, and duck breast on top of some greens with a light dressing. It was a salad that ate like a meal. I was ready for dessert! My friend ordered the crab cakes, which were large, very fresh and made with lots of crab. Unlike steak houses and American bistros, we received two crab cakes instead of one. That would have been enough as a meal too.\u003c/p>\n\u003cp>Then came the entrees. I ordered the boar shoulder with spaetzle. The first bite was the best. Something about the boar, the rich sauce, and the blandness of the spaetzle made a perfect combination. Then, the oil from the dish hit me and, at once, I realized why French food is served in small portions. The cod that my friend ordered was a bit overdone and dry. I wouldn’t recommend it, but do order the side of bitter greens; it complemented the richness of the entrees very well. My friend liked the warm chocolate pudding cake, but I didn’t find any pudding or moistness in the cake. Glad it had crème anglaise.\u003c/p>\n\u003cp>The disappointing part of our experience was the service. Our “main” waiter was awesome…when he was around. The restaurant was either short-staffed or adopted a laissez-faire attitude towards customer service. We ran out of water. We ran out of wine. If you were the favorite child in your family and wanted to experience the neglect of being the middle child, dine here. I would’ve ordered more wine, but I couldn’t get anyone’s attention. Eventually, more water was rationed during dessert along with the check. There was no invitation to an after-dinner drink or coffee. During dessert, a different person came to take the check before we inserted any money or a credit card. I wondered if he worked there, because he was dressed like a customer rather than an employee.\u003c/p>\n\u003cp>I would go back for the food. But next time, I will sit at the bar and order \u003cem>only\u003c/em> my meat-lovers salad.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/gary-clayton.jpg\" alt=\"Gary Clayton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Speech Technology Pioneer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> NOPA\u003cbr>\n\u003cstrong>Reviewed Le Charm French Bistro:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’d been to Le Charm once before, for lunch. At that time the food, ordered from a lunch menu, was fine. I hadn’t been back for some time until I recently dropped in for dinner. Again I was flying solo and had a small table in the back, outdoor section of the restaurant. In the evening, the front area with the warm incandescent sconces and the orange walls casts a romantic ambiance. Along one wall is a three-seat bar serving wines. In the back is a patio, enclosed with walls of clear plastic, lots of twinkle lights, and plenty of heat lamps. It was as comfortable as if I was eating indoors. The patio tables were just that: patio tables. Nothing fancy, but totally serviceable and definitely unpretentious. I was seated immediately and the service was brisk and friendly. The ambiance was fairly intimate and the noise level low. Very French.\u003c/p>\n\u003cp>As it is a French restaurant I knew I couldn’t go wrong ordering the onion soup. It was, as you might imagine, cooked perfectly with the cheese nicely browned and the broth savory, but not too salty. While I was enjoying the soup, a half bottle of a 2003 E. Guigal Gigondas arrived. This wine is an old friend and it’s hard to go wrong with it. The markup seemed reasonable, at least for what I ordered. While I was savoring the wine, my entrée arrived. I had the confit lamb shoulder with flageolets and crisp red onions. French comfort food. The portion was generous.\u003c/p>\n\u003cp>The lamb was tender and easily pulled apart with my fork. The beans were chewy and not overcooked or mushy. Given that I’d ordered from the prix fixe menu, this dish was the center of attention for the evening’s menu.\u003c/p>\n\u003cp>After finishing the wine, I relaxed as my dessert was served. I’d ordered the Vacherin, which was a sweet puck of hard meringue, passion fruit mousse, and fresh strawberries. I’d never had this dessert before, but I would order it again in a heartbeat.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Street parking was easy. Throughout the evening, the service was quick and pleasant. The food was expertly prepared, the portions were well sized, the prices (especially for the $30 prix fixe menu) were a great value, and I walked away happy. Highly recommended.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n315 5th Street (at Folsom)\r\nSan Francisco, CA 94107\r\n\u003cstrong>Phone:\u003c/strong> 415-546-6128\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lecharm.com\">www.lecharm.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725664949,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 41,
"wordCount": 2344
},
"headData": {
"title": "Le Charm French Bistro: Reviews [now Mathilde] | KQED",
"description": "Location:\r\n315 5th Street (at Folsom)\r\nSan Francisco, CA 94107\r\nPhone: 415-546-6128\r\nWebsite: www.lecharm.com\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Le Charm French Bistro: Reviews [now Mathilde]",
"datePublished": "2008-10-24T13:26:58-07:00",
"dateModified": "2024-09-06T16:22:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/929/le-charm-french-bistro-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp308iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Le Charm French Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=936\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/40/2008/10/lecharm18.jpg\" alt=\"Steak and Pommes Frites\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm20.jpg\" alt=\"Confit Lamb Shoulder with Flageolets and Crisp Red Onions\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm25.jpg\" alt=\"Tarte Tatin\" hspace=\"3\">\u003cbr>\nSteak and Pommes Frites, Confit Lamb Shoulder with Flageolets and Crisp Red Onions, Tarte Tatin\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/susan-jesse.jpg\" alt=\"Susan Jesse\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mortgage Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Charm French Bistro\u003cbr>\n\u003cstrong>Reviewed Le Charm French Bistro:\u003c/strong> Tuesday February 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>COMMENTS:\u003c/strong> Lively inside with a Good Energy\u003c/p>\n\u003cul>\n\u003cli>A great LOCAL place in San Francisco\u003c/li>\n\u003cli>I like places where locals hang out (not at all touristy)\u003c/li>\n\u003cli>Parking was easy, lots of neighborhood parking\u003c/li>\n\u003cli>Very close to my office 1 block away, convenient and fast, one of the fastest lunches in SF\u003c/li>\n\u003cli>All the different lunches are all great tasting.\u003c/li>\n\u003cli>All 3 girls with me had a great lunch, were happy and enjoying the great food and easy atmosphere and very fast service, the waiters know we are hungry/on a lunch hour.\u003c/li>\n\u003cli>You can tell it is definitely a place people frequent a lot and everyone knows everyone. I felt very welcome.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>My lunch entrée:\u003c/strong> Steak and Pommes Frites\n\u003cli>BEST FRIES in San Francisco: small and crispy and fresh\u003c/li>\n\u003cli>Price $10.50: great value, hearty meal, like a dinner for a great price\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Diana’s entrée:\u003c/strong> Caesar Salad with Prawns\n\u003cli>$9.00: great price and delicious lunch\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Dessert:\u003c/strong> I had to have the Floating Island dessert\n\u003cli>It’s my favorite; whipped egg whites with a sauce around them that tastes like caramel and whipped cream and slivered almonds on top — like a sundae but diet.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Dessert:\u003c/strong> We split a great dessert, pecan tart with salty homemade ice cream\n\u003cli>Tastes unbelievable tastes and is absolutely delicious.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Beverage:\u003c/strong> Cappuccino\n\u003cli>This is why I first started to love this restaurant, I think they make the best cappuccino in the city. \u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Beverage:\u003c/strong> Diet Coke with lime and water\u003c/ul>\n\u003cp>\u003cstrong>Décor:\u003c/strong> Art on walls, black and white photos, nice. Also, orange walls and the LARGEST chandelier in the world — it must be 10 ft wide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Atmosphere:\u003c/strong> It feels European, which I love. Very nice, and very OPEN, LOVE the HUGE chandelier, and the architecture outside is very nice and feels European. Very high ceilings, which are nice\u003c/p>\n\u003cp>\u003cstrong>Lighting:\u003c/strong> Nice and bright with huge windows. During the day, the afternoon sun exposure, and the atrium, and the high ceilings make it feel bigger.\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Very easy, street parking right out in front every time, meters, just bring your quarters or cards for parking in the city.\u003c/p>\n\u003cp>\u003cstrong>Portion Size:\u003c/strong> Huge, perfect for big appetites, we were starving.\u003c/p>\n\u003cp>\u003cstrong>Quality of Food:\u003c/strong> Excellent\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> GREAT, very attentive, FAST, and courteous, and they know us from frequency. They treat us like friends and tell us their specials and always have good comments and they are very polite. The manager is always very friendly and makes sure we have what we need. She keeps an eye on every thing in the room.\u003c/p>\n\u003cp>\u003cstrong>Food Arrival Speed:\u003c/strong> Just right, very fast.\u003c/p>\n\u003cp>\u003cstrong>Bang for Buck:\u003c/strong> Best deal in town for food, taste, and quality. Lowest priced in SOMA area.\u003c/p>\n\u003cp>\u003cstrong>Wine Service:\u003c/strong> Great selection available, most people order wine with lunch and dinner, they have a great selection and the bar is attractive.\u003c/p>\n\u003cp>\u003cstrong>Noise Level:\u003c/strong> Very good. It gets crowded, but somehow the high ceilings work well with the noise.\u003c/p>\n\u003cp>\u003cstrong>Wait for Table:\u003c/strong> No wait at all, they are well organized, it gets crowded sometimes, but they never make you wait. They will even open the atrium seating if it gets too busy; they are very accommodating.\u003c/p>\n\u003cp>\u003cstrong>Experience:\u003c/strong> Great atmosphere, crowded with locals every day, every table was taken, but the outside dining was closed for bad weather. Always start with their French bread and butter, great sweet French bread, irresistible for us on diets.\u003c/p>\n\u003cp>ONE OF MY FAVORITE things, and this sounds weird, but they have white paper over the white tablecloths, and I LOVE TO WRITE on it. I make notes while we chat at lunch about things to do and goals, and I tend to write down everything; a website someone mentions, etc. I always have small tablets in my purse but it’s more fun to use the paper in front of you.\u003c/p>\n\u003cp>Everyone in the restaurant appears to be having wine, but we don’t because we have to do numbers when we get back to work. The average lunch with drinks is under $15.00, and for San Francisco, this is a rarity.\u003c/p>\n\u003cp>One of my favorites is the coq au vin, which is served with linguini. This is delicious and tastes like your mom’s home cooking in France. There are unusual flavors of mushrooms and bacon and you can taste the flavor of wine. It is very hearty and filling, and sometimes Jessica and I split it, which only costs $10.50, and divided by 2, it is $5.25 each.\u003c/p>\n\u003cp>You see and hear a lot of people speaking French. I know there are locals who come there once a week, because every time we are there, we see the same patrons, which means we are all coming back on a consistent basis.\u003c/p>\n\u003cp>Overall, we loved the dining experience. The food was great, service was friendly and we all enjoyed the dessert too. Like their brochure says: you will think you are in the South of France, not South of Market. This was a business lunch and it was so affordable we couldn’t believe it.\u003c/p>\n\u003cp>It is a chef-owned restaurant with many choices of delicious full meals for a price that you can’t even make at home for that cost. We go here often, it is consistently great for the food, price, and service! My favorite is eating out in their atrium where you are sheltered by the walls of surrounding buildings. It is open and airy. The restaurant is romantic at night with the tablecloths.\u003c/p>\n\u003cp>If I have a tennis match at 6pm at San Francisco Tennis Club, then I like to have this hearty lunch at noon so that I am not hungry at 7pm. I can even skip dinner sometimes after this lunch, which worked well on my diet last year.\u003c/p>\n\u003cp>If you love Europe like I do, you will love this restaurant. I am going back this week for the French onion soup!\u003c/p>\n\u003cp>I went to Le Charm again with a date. The food was delicious, and we had a really good bottle of wine from France for only $27 that tasted like it cost $100. We both really enjoyed every sip, and his lamb shank was delicious. My date’s reaction was great on his first bite and he said the meat fell right off the bone. I tasted the shank and it had the most superb flavors I’ve tasted in a long time. Something you would experience in Paris in a local restaurant.\u003c/p>\n\u003cp>I had the rib-eye steak with potatoes au gratin with tons of vegetables and salad; it was very flavorful and delicious. The restaurant had great dim lighting, which made it fell like a real date. He had the 3-course dinner for $30 and loved it. He started with the smoked salmon and capers, which he loved and finished with orange crème brûlée, which was made to perfection; best I’ve ever had.\u003c/p>\n\u003cp>The manager was French with an accent and was very warm and friendly. He answered the phone within 3 seconds when I called ahead for a reservation and was so great on the phone. He said, “Don’t worry — come right over.” They weren’t too busy at that hour — 6:00pm — and he was so nice. When I arrived he recognized me and let us sit anywhere we wanted, and we loved that. This was my date’s first time there, and he is an Architect so he appreciated the very high ceilings. The gigantic chandelier showered very soft light over the restaurant and made it a very nice atmosphere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/toan-tieu.jpg\" alt=\"Toan Tieu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Toan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> I.T. Referee\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vung Tau Restaurant\u003cbr>\n\u003cstrong>Reviewed Le Charm French Bistro:\u003c/strong> Saturday February 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhat a quaint restaurant nestled on the busiest of intersections! It was a comfort to come in from the rain that night. The interior of the restaurant was warm with soft lighting against the wood background.\u003c/p>\n\u003cp>The hostess was quick to welcome us and sat us next to the door. Luckily, there was a tall partition between the tables and the door that prevented the cold air from hitting us. The crowd was very diverse. It was a mixture of young and mature, casual and dressy. Not at all like the stuffy French restaurants one hears about. It was crowded, but there was enough room between the tables for the staff to walk by, so we didn’t feel like we were sitting on top of the other customers. The chairs were a bit uncomfortable, though.\u003c/p>\n\u003cp>The waiter was cheery and welcoming. Very patient when explaining the food and he was all smiles, unlike the typical waiter in Paris. I ordered the Périgourdin salad, which shall be immortalized as the “meat-lovers salad” It had duck confit, foie gras, and duck breast on top of some greens with a light dressing. It was a salad that ate like a meal. I was ready for dessert! My friend ordered the crab cakes, which were large, very fresh and made with lots of crab. Unlike steak houses and American bistros, we received two crab cakes instead of one. That would have been enough as a meal too.\u003c/p>\n\u003cp>Then came the entrees. I ordered the boar shoulder with spaetzle. The first bite was the best. Something about the boar, the rich sauce, and the blandness of the spaetzle made a perfect combination. Then, the oil from the dish hit me and, at once, I realized why French food is served in small portions. The cod that my friend ordered was a bit overdone and dry. I wouldn’t recommend it, but do order the side of bitter greens; it complemented the richness of the entrees very well. My friend liked the warm chocolate pudding cake, but I didn’t find any pudding or moistness in the cake. Glad it had crème anglaise.\u003c/p>\n\u003cp>The disappointing part of our experience was the service. Our “main” waiter was awesome…when he was around. The restaurant was either short-staffed or adopted a laissez-faire attitude towards customer service. We ran out of water. We ran out of wine. If you were the favorite child in your family and wanted to experience the neglect of being the middle child, dine here. I would’ve ordered more wine, but I couldn’t get anyone’s attention. Eventually, more water was rationed during dessert along with the check. There was no invitation to an after-dinner drink or coffee. During dessert, a different person came to take the check before we inserted any money or a credit card. I wondered if he worked there, because he was dressed like a customer rather than an employee.\u003c/p>\n\u003cp>I would go back for the food. But next time, I will sit at the bar and order \u003cem>only\u003c/em> my meat-lovers salad.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/gary-clayton.jpg\" alt=\"Gary Clayton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Speech Technology Pioneer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> NOPA\u003cbr>\n\u003cstrong>Reviewed Le Charm French Bistro:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’d been to Le Charm once before, for lunch. At that time the food, ordered from a lunch menu, was fine. I hadn’t been back for some time until I recently dropped in for dinner. Again I was flying solo and had a small table in the back, outdoor section of the restaurant. In the evening, the front area with the warm incandescent sconces and the orange walls casts a romantic ambiance. Along one wall is a three-seat bar serving wines. In the back is a patio, enclosed with walls of clear plastic, lots of twinkle lights, and plenty of heat lamps. It was as comfortable as if I was eating indoors. The patio tables were just that: patio tables. Nothing fancy, but totally serviceable and definitely unpretentious. I was seated immediately and the service was brisk and friendly. The ambiance was fairly intimate and the noise level low. Very French.\u003c/p>\n\u003cp>As it is a French restaurant I knew I couldn’t go wrong ordering the onion soup. It was, as you might imagine, cooked perfectly with the cheese nicely browned and the broth savory, but not too salty. While I was enjoying the soup, a half bottle of a 2003 E. Guigal Gigondas arrived. This wine is an old friend and it’s hard to go wrong with it. The markup seemed reasonable, at least for what I ordered. While I was savoring the wine, my entrée arrived. I had the confit lamb shoulder with flageolets and crisp red onions. French comfort food. The portion was generous.\u003c/p>\n\u003cp>The lamb was tender and easily pulled apart with my fork. The beans were chewy and not overcooked or mushy. Given that I’d ordered from the prix fixe menu, this dish was the center of attention for the evening’s menu.\u003c/p>\n\u003cp>After finishing the wine, I relaxed as my dessert was served. I’d ordered the Vacherin, which was a sweet puck of hard meringue, passion fruit mousse, and fresh strawberries. I’d never had this dessert before, but I would order it again in a heartbeat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Street parking was easy. Throughout the evening, the service was quick and pleasant. The food was expertly prepared, the portions were well sized, the prices (especially for the $30 prix fixe menu) were a great value, and I walked away happy. Highly recommended.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/929/le-charm-french-bistro-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_934": {
"type": "posts",
"id": "checkplease_934",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "934",
"score": null,
"sort": [
1224880005000
]
},
"guestAuthors": [],
"slug": "vung-tau-restaurant-reviews",
"title": "Vung Tau Restaurant: Reviews",
"publishDate": 1224880005,
"format": "aside",
"headTitle": "Vung Tau Restaurant: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Vung Tau Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=937\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=938\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/40/2008/10/vungtau15.jpg\" alt=\"Cha Goi - Imperial Egg Rolls\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau16.jpg\" alt=\"Canh Chua Ca Tuyet -Tamarind Sea Bass Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau20.jpg\" alt=\"Jumbo Tiger Prawns\" hspace=\"3\">\u003cbr>\nCha Goi (Imperial Egg Rolls), Canh Chua Ca Tuyet (Tamarind Sea Bass Soup), Jumbo Tiger Prawns\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/toan-tieu.jpg\" alt=\"Toan Tieu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Toan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> I.T. Referee\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vung Tau Restaurant\u003cbr>\n\u003cstrong>Reviewed Vung Tau Restaurant:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is my favorite Vietnamese restaurant! Who cares that it is 48 miles from San Francisco? Yes, it is far, but if you are visiting friends in the South Bay or are on your way back from Santa Cruz, stop here! Go early because they close at 9pm even on a Saturday night.\u003c/p>\n\u003cp>In San Jose, you have a million Vietnamese restaurants to choose from. The interiors of most of those restaurants are basic and not always pleasant to look at. Vung Tau is different. It is a place where you can take your clients or your family and not raise an eyebrow about cleanliness. We saw families, groups of friends, romantic couples, and many non-Vietnamese customers. Want a better experience? Ask for a booth away from the door. There’s a lot of traffic through those doors!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being half-Vietnamese, I ordered for my friends. We started with the egg roll appetizers and the shrimp/pork/jellyfish salad. Now, these egg rolls are not like the ones you get at your corner Chinese take-out. They are delicious! They are packed with meat and served with lettuce, basil, mint, and a dipping sauce. Pluck the basil and mint leaves and drop them onto the lettuce. Then put the egg roll onto the lettuce, roll it up, and dip it in the sauce. My mother makes egg rolls just like these, but of course Mom’s are better and bigger (Hi, Mom!). The shrimp/jellyfish salad is very light and refreshing. Normally, this salad is eaten in the heat of summer, but I’ll order it year round. The jellyfish has the consistency of sautéed mushrooms and isn’t fishy tasting. The vinegar-based dressing is splendid.\u003c/p>\n\u003cp>Then came the main courses. First was the grilled lemongrass chicken cooked in an earth pot with fried rice, shrimp, Chinese sausage, mushrooms, ginger, and onions. This dish is comfort food. It’s not fine dining and it’s not chic. It fills up the kids and keeps them happy. We also ordered the tamarind soup with sea bass, tomatoes, celery, bean sprouts, and rice paddy herbs. It is a very traditional Vietnamese soup that is sweetened by some pineapple. Many Western soups are made by adding vegetables while the broth is boiling, but with this soup, they probably add the ingredients after the broth is boiled, so you can taste the individual vegetables. The fish is so tender that it falls off the bone. In fact, we de-boned it with the soup ladle! For dessert, I ordered the mixed sweetened tropical fruit, jelly tapioca, and coconut milk served with shaved ice. Wait for hotter weather before ordering that.\u003c/p>\n\u003cp>I noticed that the waitstaff was very patient in explaining the dishes to other customers. They openly offered their opinions on which dishes were preferable. An opinionated waiter is a valuable waiter. They were also very attentive about how much water and tea was on the table. The check was delivered after dessert, and the hostess came to retrieve it. Now that’s teamwork.\u003c/p>\n\u003cp>In conclusion, there is more to Vietnamese food than pho. Vung Tau is fine Asian dining. Bring a Vietnamese friend or just ask the staff for recommendations. Soon, it will become YOUR favorite Vietnamese restaurant, too!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/gary-clayton.jpg\" alt=\"Gary Clayton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Speech Technology Pioneer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> NOPA\u003cbr>\n\u003cstrong>Reviewed Vung Tau Restaurant:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’d driven forty-five miles to have some good Vietnamese food for dinner and had high hopes. I’d eaten at both Tamarine in Palo Alto and Bong Su in San Francisco and had been impressed with both places. As I walked in the front door however, I was greeted with a different kind of experience altogether.\u003c/p>\n\u003cp>I was shown to my table. The tabletop was either dirty or stained (I didn’t want to rub it to determine which). This was the kind of restaurant supply furniture that is used in diners across America. There was cloying muzak playing. At the end of the day, however, it’s always about the food and so I avoided making any snap decisions. A young man came and took my order. I ordered everything at once. My appetizer was \u003cem>bi cuon\u003c/em> (shredded pork with roasted rice flour soft salad rolls). These were spring rolls with long strings of pork. An order of six appeared in a few moments. This was obviously meant for more than one person, and I could only make it through a couple of them. They were served with a sauce that was both sweet and savory, but the rolls were a bit tough. It was hard to bite through them, and I considered asking for a knife and fork. I braved it with chopsticks and finished two of them.\u003c/p>\n\u003cp>My entrée was \u003cem>cao tuyet chien\u003c/em> (crisp, Thai-style sea bass with chili onions and Thai sauce). The fish came out evidently fried in a coating surrounded by chunks of peppers and onions with everything in a pool of Thai sauce. The fish was quite good; it was moist and flaky. Unfortunately, the sauce was another variety of sweet and sour, and there was far too much of it. The fish tasted of sauce not fish. Too much of a good thing?\u003c/p>\n\u003cp>The dessert was not actually a dessert. Che dau do was actually a drink of sweetened kidney beans, jelly tapioca, coconut milk, and shaved ice. It was served with both a straw and spoon, and I was initially confused when it arrived at the start of my meal with my glass of Stone Cellars Merlot. A kind lady at the next table explained my conundrum away. The drink was good but a bit incongruous with my wine.\u003c/p>\n\u003cp>The service throughout the evening was fine if undistinguished. The waitress didn’t know how to react to my confusion about the dessert, but I’ll take responsibility for my own ignorance. The portions of the food were generous to a fault. I’d rather have smaller portions with more attention paid to the preparation. The ambiance was generic diner. All in all, I’d avoid a repeat visit and concentrate on the other properties in the family business.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/susan-jesse.jpg\" alt=\"Susan Jesse\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mortgage Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Charm French Bistro\u003cbr>\n\u003cstrong>Reviewed Vung Tau Restaurant:\u003c/strong> Tuesday February 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Price:\u003c/strong> Fairly priced for top quality food and jumbo prawns, etc.\u003c/p>\n\u003cp>\u003cstrong>Atmosphere:\u003c/strong> Nice music as a soft background. Very comfortable atmosphere.\u003cbr>\nFamily style, we had a booth. There were loud kids when we arrived but they sat us away from that. We got the BACK CORNER booth table for 2, which was great, quite, and private. Bathrooms are great.\u003c/p>\n\u003cp>\u003cstrong>Noise Level:\u003c/strong> Very good where I sat but there were loud kids in the beginning, so they sat us away from that, which was great. It was full at 7:30.\u003c/p>\n\u003cp>\u003cstrong>Culture:\u003c/strong> Nice artwork from Vietnam\u003c/p>\n\u003cp>\u003cstrong>Quality of Food:\u003c/strong> Excellent, the jumbo prawns were a REAL TREAT and large. They were presented in a very appetizing way on a plate. 10 big prawns, all cleaned and with the shells cut almost the way off, easy to eat, DELICIOUS sauce. They were cooked to perfection with a nice sauce that was not too spicy and not too greasy. I also had the crispy shrimp Imperial rolls and the sauce on this was my highlight. I don’t like spicy food, but this taste was worth coming back for, really different and delicious. They were perfect and crispy and fresh, fried small egg rolls with big shrimp in them, really good.\u003c/p>\n\u003cp>\u003cstrong>Highlight:\u003c/strong> The hostess in the front; she helped me with the menu before I sat down, showing me the specialties. She was very friendly and nice.\u003c/p>\n\u003cp>\u003cstrong>Food Delivery:\u003c/strong> Very fast food delivery and very fresh. This is a good thing with fried food.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> Many servers and busboys to bring food and water, very attentive. EXCELLENT SERVICE. Very warm and friendly.\u003c/p>\n\u003cp>\u003cstrong>Portion Size:\u003c/strong> We over ordered because we were starving. They had normal size portions, but the prawns portion had too many too eat, which was great.\u003c/p>\n\u003cp>\u003cstrong>Bang for Buck:\u003c/strong> Well priced for the quality and for the flavor\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> Fine\u003c/p>\n\u003cp>\u003cstrong>Wine Service:\u003c/strong> Many choices of drinks available I chose not to drink and drive home about 45 minutes from home\u003c/p>\n\u003cp>\u003cstrong>Wait For Table:\u003c/strong> 2 minute wait with no reservations\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>COMMENTS:\u003c/strong> Unusual food for me, and it was delicious. I am picky about my spices. I don’t like spicy food normally and this was really good.\u003c/p>\n\u003cul>\n\u003cli>I would definitely go back and recommend to my friends\u003c/li>\n\u003cli>Parking was free in their private lot, I parked in the back, and it was nearly full.\u003c/li>\n\u003cli>It is located in San Jose, I don’t normally eat dinner down there, but one of my friends works near there and goes there frequently, and she loves this restaurant. \u003c/li>\n\u003cli>I liked the lighting, it was dim, but I could clearly see what I was eating.\u003c/li>\n\u003cli>My date loved everything, and the service great.\u003c/li>\n\u003cli>Contemporary theme décor\u003c/li>\n\u003c/ul>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n535 E. Santa Clara Street (at 12th)\r\nSan Jose CA 95112\r\n\u003cstrong>Phone:\u003c/strong> 408-288-9055\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.vungtaurestaurant.com\">www.vungtaurestaurant.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725664952,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 30,
"wordCount": 1606
},
"headData": {
"title": "Vung Tau Restaurant: Reviews | KQED",
"description": "Location:\r\n535 E. Santa Clara Street (at 12th)\r\nSan Jose CA 95112\r\nPhone: 408-288-9055\r\nWebsite: www.vungtaurestaurant.com\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Vung Tau Restaurant: Reviews",
"datePublished": "2008-10-24T13:26:45-07:00",
"dateModified": "2024-09-06T16:22:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/934/vung-tau-restaurant-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp308iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Vung Tau Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=937\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=938\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/40/2008/10/vungtau15.jpg\" alt=\"Cha Goi - Imperial Egg Rolls\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau16.jpg\" alt=\"Canh Chua Ca Tuyet -Tamarind Sea Bass Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau20.jpg\" alt=\"Jumbo Tiger Prawns\" hspace=\"3\">\u003cbr>\nCha Goi (Imperial Egg Rolls), Canh Chua Ca Tuyet (Tamarind Sea Bass Soup), Jumbo Tiger Prawns\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/toan-tieu.jpg\" alt=\"Toan Tieu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Toan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> I.T. Referee\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vung Tau Restaurant\u003cbr>\n\u003cstrong>Reviewed Vung Tau Restaurant:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is my favorite Vietnamese restaurant! Who cares that it is 48 miles from San Francisco? Yes, it is far, but if you are visiting friends in the South Bay or are on your way back from Santa Cruz, stop here! Go early because they close at 9pm even on a Saturday night.\u003c/p>\n\u003cp>In San Jose, you have a million Vietnamese restaurants to choose from. The interiors of most of those restaurants are basic and not always pleasant to look at. Vung Tau is different. It is a place where you can take your clients or your family and not raise an eyebrow about cleanliness. We saw families, groups of friends, romantic couples, and many non-Vietnamese customers. Want a better experience? Ask for a booth away from the door. There’s a lot of traffic through those doors!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being half-Vietnamese, I ordered for my friends. We started with the egg roll appetizers and the shrimp/pork/jellyfish salad. Now, these egg rolls are not like the ones you get at your corner Chinese take-out. They are delicious! They are packed with meat and served with lettuce, basil, mint, and a dipping sauce. Pluck the basil and mint leaves and drop them onto the lettuce. Then put the egg roll onto the lettuce, roll it up, and dip it in the sauce. My mother makes egg rolls just like these, but of course Mom’s are better and bigger (Hi, Mom!). The shrimp/jellyfish salad is very light and refreshing. Normally, this salad is eaten in the heat of summer, but I’ll order it year round. The jellyfish has the consistency of sautéed mushrooms and isn’t fishy tasting. The vinegar-based dressing is splendid.\u003c/p>\n\u003cp>Then came the main courses. First was the grilled lemongrass chicken cooked in an earth pot with fried rice, shrimp, Chinese sausage, mushrooms, ginger, and onions. This dish is comfort food. It’s not fine dining and it’s not chic. It fills up the kids and keeps them happy. We also ordered the tamarind soup with sea bass, tomatoes, celery, bean sprouts, and rice paddy herbs. It is a very traditional Vietnamese soup that is sweetened by some pineapple. Many Western soups are made by adding vegetables while the broth is boiling, but with this soup, they probably add the ingredients after the broth is boiled, so you can taste the individual vegetables. The fish is so tender that it falls off the bone. In fact, we de-boned it with the soup ladle! For dessert, I ordered the mixed sweetened tropical fruit, jelly tapioca, and coconut milk served with shaved ice. Wait for hotter weather before ordering that.\u003c/p>\n\u003cp>I noticed that the waitstaff was very patient in explaining the dishes to other customers. They openly offered their opinions on which dishes were preferable. An opinionated waiter is a valuable waiter. They were also very attentive about how much water and tea was on the table. The check was delivered after dessert, and the hostess came to retrieve it. Now that’s teamwork.\u003c/p>\n\u003cp>In conclusion, there is more to Vietnamese food than pho. Vung Tau is fine Asian dining. Bring a Vietnamese friend or just ask the staff for recommendations. Soon, it will become YOUR favorite Vietnamese restaurant, too!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/gary-clayton.jpg\" alt=\"Gary Clayton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Speech Technology Pioneer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> NOPA\u003cbr>\n\u003cstrong>Reviewed Vung Tau Restaurant:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’d driven forty-five miles to have some good Vietnamese food for dinner and had high hopes. I’d eaten at both Tamarine in Palo Alto and Bong Su in San Francisco and had been impressed with both places. As I walked in the front door however, I was greeted with a different kind of experience altogether.\u003c/p>\n\u003cp>I was shown to my table. The tabletop was either dirty or stained (I didn’t want to rub it to determine which). This was the kind of restaurant supply furniture that is used in diners across America. There was cloying muzak playing. At the end of the day, however, it’s always about the food and so I avoided making any snap decisions. A young man came and took my order. I ordered everything at once. My appetizer was \u003cem>bi cuon\u003c/em> (shredded pork with roasted rice flour soft salad rolls). These were spring rolls with long strings of pork. An order of six appeared in a few moments. This was obviously meant for more than one person, and I could only make it through a couple of them. They were served with a sauce that was both sweet and savory, but the rolls were a bit tough. It was hard to bite through them, and I considered asking for a knife and fork. I braved it with chopsticks and finished two of them.\u003c/p>\n\u003cp>My entrée was \u003cem>cao tuyet chien\u003c/em> (crisp, Thai-style sea bass with chili onions and Thai sauce). The fish came out evidently fried in a coating surrounded by chunks of peppers and onions with everything in a pool of Thai sauce. The fish was quite good; it was moist and flaky. Unfortunately, the sauce was another variety of sweet and sour, and there was far too much of it. The fish tasted of sauce not fish. Too much of a good thing?\u003c/p>\n\u003cp>The dessert was not actually a dessert. Che dau do was actually a drink of sweetened kidney beans, jelly tapioca, coconut milk, and shaved ice. It was served with both a straw and spoon, and I was initially confused when it arrived at the start of my meal with my glass of Stone Cellars Merlot. A kind lady at the next table explained my conundrum away. The drink was good but a bit incongruous with my wine.\u003c/p>\n\u003cp>The service throughout the evening was fine if undistinguished. The waitress didn’t know how to react to my confusion about the dessert, but I’ll take responsibility for my own ignorance. The portions of the food were generous to a fault. I’d rather have smaller portions with more attention paid to the preparation. The ambiance was generic diner. All in all, I’d avoid a repeat visit and concentrate on the other properties in the family business.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/susan-jesse.jpg\" alt=\"Susan Jesse\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mortgage Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Charm French Bistro\u003cbr>\n\u003cstrong>Reviewed Vung Tau Restaurant:\u003c/strong> Tuesday February 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Price:\u003c/strong> Fairly priced for top quality food and jumbo prawns, etc.\u003c/p>\n\u003cp>\u003cstrong>Atmosphere:\u003c/strong> Nice music as a soft background. Very comfortable atmosphere.\u003cbr>\nFamily style, we had a booth. There were loud kids when we arrived but they sat us away from that. We got the BACK CORNER booth table for 2, which was great, quite, and private. Bathrooms are great.\u003c/p>\n\u003cp>\u003cstrong>Noise Level:\u003c/strong> Very good where I sat but there were loud kids in the beginning, so they sat us away from that, which was great. It was full at 7:30.\u003c/p>\n\u003cp>\u003cstrong>Culture:\u003c/strong> Nice artwork from Vietnam\u003c/p>\n\u003cp>\u003cstrong>Quality of Food:\u003c/strong> Excellent, the jumbo prawns were a REAL TREAT and large. They were presented in a very appetizing way on a plate. 10 big prawns, all cleaned and with the shells cut almost the way off, easy to eat, DELICIOUS sauce. They were cooked to perfection with a nice sauce that was not too spicy and not too greasy. I also had the crispy shrimp Imperial rolls and the sauce on this was my highlight. I don’t like spicy food, but this taste was worth coming back for, really different and delicious. They were perfect and crispy and fresh, fried small egg rolls with big shrimp in them, really good.\u003c/p>\n\u003cp>\u003cstrong>Highlight:\u003c/strong> The hostess in the front; she helped me with the menu before I sat down, showing me the specialties. She was very friendly and nice.\u003c/p>\n\u003cp>\u003cstrong>Food Delivery:\u003c/strong> Very fast food delivery and very fresh. This is a good thing with fried food.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> Many servers and busboys to bring food and water, very attentive. EXCELLENT SERVICE. Very warm and friendly.\u003c/p>\n\u003cp>\u003cstrong>Portion Size:\u003c/strong> We over ordered because we were starving. They had normal size portions, but the prawns portion had too many too eat, which was great.\u003c/p>\n\u003cp>\u003cstrong>Bang for Buck:\u003c/strong> Well priced for the quality and for the flavor\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> Fine\u003c/p>\n\u003cp>\u003cstrong>Wine Service:\u003c/strong> Many choices of drinks available I chose not to drink and drive home about 45 minutes from home\u003c/p>\n\u003cp>\u003cstrong>Wait For Table:\u003c/strong> 2 minute wait with no reservations\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>COMMENTS:\u003c/strong> Unusual food for me, and it was delicious. I am picky about my spices. I don’t like spicy food normally and this was really good.\u003c/p>\n\u003cul>\n\u003cli>I would definitely go back and recommend to my friends\u003c/li>\n\u003cli>Parking was free in their private lot, I parked in the back, and it was nearly full.\u003c/li>\n\u003cli>It is located in San Jose, I don’t normally eat dinner down there, but one of my friends works near there and goes there frequently, and she loves this restaurant. \u003c/li>\n\u003cli>I liked the lighting, it was dim, but I could clearly see what I was eating.\u003c/li>\n\u003cli>My date loved everything, and the service great.\u003c/li>\n\u003cli>Contemporary theme décor\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/934/vung-tau-restaurant-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_933": {
"type": "posts",
"id": "checkplease_933",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "933",
"score": null,
"sort": [
1224879984000
]
},
"guestAuthors": [],
"slug": "nopa-reviews",
"title": "NOPA: Reviews",
"publishDate": 1224879984,
"format": "aside",
"headTitle": "NOPA: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>NOPA: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=935\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=939\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/40/2008/10/nopa38.jpg\" alt=\"Warm Goat Cheese and Crostini with Pickled Beets and Frisee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa34.jpg\" alt=\"Rosemary Pork Chop with Lima Beans\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa46.jpg\" alt=\"Warm Chocolate Cake and Blue Bottle Coffee Martini\" hspace=\"3\">\u003cbr>\nWarm Goat Cheese and Crostini with Pickled Beets and Frisée; Rosemary Pork Chop with Lima Beans; Warm Chocolate Cake and Blue Bottle Coffee Martini\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/gary-clayton.jpg\" alt=\"Gary Clayton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Speech Technology Pioneer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> NOPA\u003cbr>\n\u003cstrong>Reviewed NOPA:\u003c/strong> Saturday January 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nA one-time laundromat, Nopa (standing for North of Panhandle), has become one of the signature restaurants of San Francisco. I’ve eaten here many times and remain puzzled how a place so constantly busy maintains such a high standard for food and service. One reason is the chef. Laurence Jossel and his wife run the kitchen and the front-of-house, respectively. Laurence can be seen every night standing between the (open) kitchen and the bar inspecting every dish that comes out. (If you can, get a seat at the small counter facing the pizza oven and you’ll get a great look at the kitchen at full speed.) Nothing gets past him that isn’t perfect. The house is run with great efficiency and charm. The crowd is lively, and the noise level is like that of a good party, as is the mood.\u003c/p>\n\u003cp>I tend to eat at the common table and, likely as not, I dine alone here. As a solo it’s pretty easy to get a seat, but if you’re two or more I highly suggest making reservations. The bar is usually 3-deep and there is always a crowd standing around the common table. The waitstaff must sleep well at night given how they’re whizzing around the dining room keeping drinks filled and tables pleased. Now, for the food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a recent visit I started with my customary Belvedere martini with a twist. While unwinding, I ordered my appetizer, which this night was the warm goat cheese with crostini, pickled beets and frisée. They serve the dish with a small spoon for dolloping the cheese onto the crostini. You’ll need it for getting every last bit of the cheese out of the small crock. I’ve had this dish dozens of times here and it never fails to delight.\u003c/p>\n\u003cp>A glass of Cabernet Franc 2004 Château Villeneuve came to the table, and I savored it while I waited for my entrée to arrive. I ordered the country pork chop with cannellini beans, wilted greens, and salsa verde. The pork chop is the signature dish on the menu, and some say it’s the best pork chop in San Francisco. Perfectly cooked, the meat was sizzling with a moist, slightly pink interior. Absolutely perfect. The beans and greens complemented the dish perfectly. The portions of both dishes were just right. The appetizer left me looking forward to the entrée, and the entrée itself was just enough to finish the plate and just enough to satisfy my hunger. I had to convince myself I had room for dessert.\u003c/p>\n\u003cp>I wasn’t gonna pass on dessert tonight. I ordered the warm chocolate cake with crème fraîche and burnt orange caramel. While waiting I had a Blue Bottle Coffee martini. Wow. The martini was spectacular. I’m a bit of a purist when it comes to martinis, but Blue Bottle coffee is my fave, so I ventured into uncharted waters and came up with a winner. It was a perfect intro to my chocolate cake. Now, gentle reader, imagine if you will how the name of the dessert might appear on a plate. Yep. Soft, warm, sweet, and very rich. Perfect, and a great way to absolutely ensure I’d be at the gym in the morning. All in all, a home run. Again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/susan-jesse.jpg\" alt=\"Susan Jesse\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mortgage Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Charm French Bistro\u003cbr>\n\u003cstrong>Reviewed NOPA:\u003c/strong> Tuesday February 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Weather:\u003c/strong> A rainy night\u003c/p>\n\u003cp>\u003cstrong>Portion Size\u003c/strong>: Huge, perfect for big appetites, we were starving.\u003c/p>\n\u003cp>\u003cstrong>Quality of Food:\u003c/strong> Excellent. The chicken was large and of top quality.\u003c/p>\n\u003cp>\u003cstrong>Lighting:\u003c/strong> Candles were great, a little dark, but romantic.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> GREAT. Very, very attentive, at least 6 people waiting on us total. Over 6 people said goodbye to us.\u003c/p>\n\u003cp>\u003cstrong>Wait For Table:\u003c/strong> I had a reservation and we were 10 minutes late due to the rain, but we were seated instantly. It was not crowded at the time.\u003c/p>\n\u003cp>\u003cstrong>Food Arrival Speed:\u003c/strong> Just right.\u003c/p>\n\u003cp>\u003cstrong>Décor and Atmosphere:\u003c/strong> Very nice, very OPEN, LOVE the HUGE WALL of windows that was about 15 feet high with mirrors in between. They have a great building. The bathrooms are great; nice and roomy, nice décor, unisex sinks, very well done. We sat UPSTAIRS in the balcony seating overlooking the entire restaurant at a table for 2.\u003c/p>\n\u003cp>\u003cstrong>Bang for Buck:\u003c/strong> Very well priced overall for the quality and for the city and for the flavor.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> Fine\u003c/p>\n\u003cp>\u003cstrong>Wine Service:\u003c/strong> Great selection available, I chose not to drink and drive home in the rain, as it was storming outside and I had a 45-minute drive home. But I was tempted by their nice bar.\u003c/p>\n\u003cp>\u003cstrong>Noise Level:\u003c/strong> Very good. It got really crowded by 7:00 and by 7:30 it was getting loud, but we were upstairs, and the seats are nice and far apart. This is one thing I look for, it was VERY private, which is great for dates.\u003c/p>\n\u003cp>\u003cstrong>COMMENTS:\u003c/strong> Lively inside with a Good Energy\u003c/p>\n\u003cul>\n\u003cli>It was an adventure, something new and different\u003c/li>\n\u003cli>A great LOCAL place in the city, I like places where locals hang out (not at all touristy).\u003c/li>\n\u003cli>Parking was free after 6pm and easy, right across the street.\u003c/li>\n\u003cli>Located in the middle of the city, it was a little far from my office or shopping haunts in the city, but a nice enough neighborhoods\u003c/li>\n\u003cli>I liked seeing the Muni busses on the streets. Watching them drive by made me realize that I was in the city dining out. There was lots of great people watching and just the right amount of action.\u003c/li>\n\u003cli>I liked the artwork, very unique.\u003c/li>\n\u003cli>They have a large and impressive wine cellar closet in the back.\u003c/li>\n\u003cli>I like the way it’s laid out, and I would go back. I would feel comfortable dining alone, either at their great long bar or at the big long wooden table, which is designed, I think, to have singles dine at the same table on any night and perhaps meet others. I liked that area; it was inviting.\u003c/li>\n\u003cli>The bar is nice and very inviting and I am not a big drinker. It is set up well and lots of single women were there early. It had a very inviting feel for a woman, which I never see in the city.\u003c/li>\n\u003cli>We had a great dinner and the food was DELICIOUS.\u003c/li>\n\u003cli>The dessert was really fantastic, so good that I already crave it again.\u003c/li>\n\u003cli>The pork chop was the best tasting one I’ve had in years with the rosemary spices on top and the flavorful meat.\u003c/li>\n\u003cli>My date loved everything, and the service, I think, was the best part. Our waitress was perfect, just attentive enough, but with an extra warm smile, and she made us feel welcome. The other 6 men roaming around us for water, drinks, etc. were so friendly. I was very impressed with the friendly attitude throughout the restaurant. You can tell it is definitely a place people frequent, and everyone knows everyone. I felt very welcome. It was like sitting by a warm fireplace, that’s how warm the ambiance was.\u003c/li>\n\u003c/ul>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/toan-tieu.jpg\" alt=\"Toan Tieu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Toan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> I.T. Referee\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vung Tau Restaurant\u003cbr>\n\u003cstrong>Reviewed NOPA:\u003c/strong> Sunday February 3, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI think we were lucky that we ate at Nopa on a Sunday night. Parking was a little difficult to find, so you should take MUNI. It was very busy and many of the tables were full. We were a few minutes late, but had no problems being seated. The hostess(es) were very pleasant and hospitable.\u003c/p>\n\u003cp>Before it was a restaurant, the building must have been a bank or some formidable institution. The interior is very well designed with a large bar area, high ceilings, open kitchen, and ample seating in the form of booths and tables downstairs, as well as some seating upstairs. We were seated in a booth with frosted glass to shield our faces from looking at the backs of the bar clientele. The crowd was very diverse ranging from young hipsters to earthy hippies to femme fatales à la \u003cem>Sex and the City\u003c/em>. It was a bit on the noisy side, so I’m glad we didn’t go on a Friday or Saturday.\u003c/p>\n\u003cp>The waitstaff was very friendly and amicable. Well-dressed and hip, they were on top of taking orders and uncorking wine. The first humorous tidbit of the evening was the dinner napkin, which looked and felt, oddly enough, like a dishrag. Quickly enough, the appetizers arrived: the red wine braised calamari and the wood baked giant white beans. The calamari was amazing! It was sautéed or stewed and served on top of some bread. Very succulent and refreshing compared to the typical fried calamari. The white beans appetizer was a hit among my friends.\u003c/p>\n\u003cp>Then came a wait….a long wait. Our conversation emptied and so did the wine. About 20 to 30 minutes later our main courses came: the duck, the baked pasta with house smoked bacon, Brussels sprouts, tomato, cream and parmesan, and the grilled country pork chop. All the portions were extremely generous! The duck was splendid. Very lean and tender. This is the way duck should taste! The pasta was not out-of-the ordinary, but the bacon did wonders for it. The pork chop was also very tender and juicy. Their food really is splendidly fresh! This is California cuisine (with a Mediterranean twist) at its finest! Pass on the wood grilled broccoli with egg, capers and tarragon. Instead, opt for the fries to come with the appetizers. It’s enough to feed a small country!\u003c/p>\n\u003cp>The crème brûlée was very interesting. I’m not a fan of anything sweet that is smoked, so I wouldn’t order it again. The pecan tart was good, but you need a sweet tooth. Order the dark coffee served in a 2-cup French press to prevent sinking into a food coma.\u003c/p>\n\u003cp>Then the check came…..attached to a clothespin. Perhaps, it goes with the dishrag napkin? Cute touch to complete the homemade feel.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Nopa is open until 1am, which is a BIG plus for ex-New Yorkers like myself. I’d definitely go there again for a late dinner. I wish they were on opentable.com though.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n560 Divisadero (at Hayes)\r\nSan Francisco, CA 94117\r\n\u003cstrong>Phone:\u003c/strong> 415-864-8643\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.nopasf.com\">www.nopasf.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725664957,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 30,
"wordCount": 1849
},
"headData": {
"title": "NOPA: Reviews | KQED",
"description": "Location:\r\n560 Divisadero (at Hayes)\r\nSan Francisco, CA 94117\r\nPhone: 415-864-8643\r\nWebsite: www.nopasf.com\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "NOPA: Reviews",
"datePublished": "2008-10-24T13:26:24-07:00",
"dateModified": "2024-09-06T16:22:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/933/nopa-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp308iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>NOPA: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=935\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=939\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/40/2008/10/nopa38.jpg\" alt=\"Warm Goat Cheese and Crostini with Pickled Beets and Frisee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa34.jpg\" alt=\"Rosemary Pork Chop with Lima Beans\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa46.jpg\" alt=\"Warm Chocolate Cake and Blue Bottle Coffee Martini\" hspace=\"3\">\u003cbr>\nWarm Goat Cheese and Crostini with Pickled Beets and Frisée; Rosemary Pork Chop with Lima Beans; Warm Chocolate Cake and Blue Bottle Coffee Martini\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/gary-clayton.jpg\" alt=\"Gary Clayton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Speech Technology Pioneer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> NOPA\u003cbr>\n\u003cstrong>Reviewed NOPA:\u003c/strong> Saturday January 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nA one-time laundromat, Nopa (standing for North of Panhandle), has become one of the signature restaurants of San Francisco. I’ve eaten here many times and remain puzzled how a place so constantly busy maintains such a high standard for food and service. One reason is the chef. Laurence Jossel and his wife run the kitchen and the front-of-house, respectively. Laurence can be seen every night standing between the (open) kitchen and the bar inspecting every dish that comes out. (If you can, get a seat at the small counter facing the pizza oven and you’ll get a great look at the kitchen at full speed.) Nothing gets past him that isn’t perfect. The house is run with great efficiency and charm. The crowd is lively, and the noise level is like that of a good party, as is the mood.\u003c/p>\n\u003cp>I tend to eat at the common table and, likely as not, I dine alone here. As a solo it’s pretty easy to get a seat, but if you’re two or more I highly suggest making reservations. The bar is usually 3-deep and there is always a crowd standing around the common table. The waitstaff must sleep well at night given how they’re whizzing around the dining room keeping drinks filled and tables pleased. Now, for the food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a recent visit I started with my customary Belvedere martini with a twist. While unwinding, I ordered my appetizer, which this night was the warm goat cheese with crostini, pickled beets and frisée. They serve the dish with a small spoon for dolloping the cheese onto the crostini. You’ll need it for getting every last bit of the cheese out of the small crock. I’ve had this dish dozens of times here and it never fails to delight.\u003c/p>\n\u003cp>A glass of Cabernet Franc 2004 Château Villeneuve came to the table, and I savored it while I waited for my entrée to arrive. I ordered the country pork chop with cannellini beans, wilted greens, and salsa verde. The pork chop is the signature dish on the menu, and some say it’s the best pork chop in San Francisco. Perfectly cooked, the meat was sizzling with a moist, slightly pink interior. Absolutely perfect. The beans and greens complemented the dish perfectly. The portions of both dishes were just right. The appetizer left me looking forward to the entrée, and the entrée itself was just enough to finish the plate and just enough to satisfy my hunger. I had to convince myself I had room for dessert.\u003c/p>\n\u003cp>I wasn’t gonna pass on dessert tonight. I ordered the warm chocolate cake with crème fraîche and burnt orange caramel. While waiting I had a Blue Bottle Coffee martini. Wow. The martini was spectacular. I’m a bit of a purist when it comes to martinis, but Blue Bottle coffee is my fave, so I ventured into uncharted waters and came up with a winner. It was a perfect intro to my chocolate cake. Now, gentle reader, imagine if you will how the name of the dessert might appear on a plate. Yep. Soft, warm, sweet, and very rich. Perfect, and a great way to absolutely ensure I’d be at the gym in the morning. All in all, a home run. Again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/susan-jesse.jpg\" alt=\"Susan Jesse\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mortgage Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Charm French Bistro\u003cbr>\n\u003cstrong>Reviewed NOPA:\u003c/strong> Tuesday February 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Weather:\u003c/strong> A rainy night\u003c/p>\n\u003cp>\u003cstrong>Portion Size\u003c/strong>: Huge, perfect for big appetites, we were starving.\u003c/p>\n\u003cp>\u003cstrong>Quality of Food:\u003c/strong> Excellent. The chicken was large and of top quality.\u003c/p>\n\u003cp>\u003cstrong>Lighting:\u003c/strong> Candles were great, a little dark, but romantic.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> GREAT. Very, very attentive, at least 6 people waiting on us total. Over 6 people said goodbye to us.\u003c/p>\n\u003cp>\u003cstrong>Wait For Table:\u003c/strong> I had a reservation and we were 10 minutes late due to the rain, but we were seated instantly. It was not crowded at the time.\u003c/p>\n\u003cp>\u003cstrong>Food Arrival Speed:\u003c/strong> Just right.\u003c/p>\n\u003cp>\u003cstrong>Décor and Atmosphere:\u003c/strong> Very nice, very OPEN, LOVE the HUGE WALL of windows that was about 15 feet high with mirrors in between. They have a great building. The bathrooms are great; nice and roomy, nice décor, unisex sinks, very well done. We sat UPSTAIRS in the balcony seating overlooking the entire restaurant at a table for 2.\u003c/p>\n\u003cp>\u003cstrong>Bang for Buck:\u003c/strong> Very well priced overall for the quality and for the city and for the flavor.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> Fine\u003c/p>\n\u003cp>\u003cstrong>Wine Service:\u003c/strong> Great selection available, I chose not to drink and drive home in the rain, as it was storming outside and I had a 45-minute drive home. But I was tempted by their nice bar.\u003c/p>\n\u003cp>\u003cstrong>Noise Level:\u003c/strong> Very good. It got really crowded by 7:00 and by 7:30 it was getting loud, but we were upstairs, and the seats are nice and far apart. This is one thing I look for, it was VERY private, which is great for dates.\u003c/p>\n\u003cp>\u003cstrong>COMMENTS:\u003c/strong> Lively inside with a Good Energy\u003c/p>\n\u003cul>\n\u003cli>It was an adventure, something new and different\u003c/li>\n\u003cli>A great LOCAL place in the city, I like places where locals hang out (not at all touristy).\u003c/li>\n\u003cli>Parking was free after 6pm and easy, right across the street.\u003c/li>\n\u003cli>Located in the middle of the city, it was a little far from my office or shopping haunts in the city, but a nice enough neighborhoods\u003c/li>\n\u003cli>I liked seeing the Muni busses on the streets. Watching them drive by made me realize that I was in the city dining out. There was lots of great people watching and just the right amount of action.\u003c/li>\n\u003cli>I liked the artwork, very unique.\u003c/li>\n\u003cli>They have a large and impressive wine cellar closet in the back.\u003c/li>\n\u003cli>I like the way it’s laid out, and I would go back. I would feel comfortable dining alone, either at their great long bar or at the big long wooden table, which is designed, I think, to have singles dine at the same table on any night and perhaps meet others. I liked that area; it was inviting.\u003c/li>\n\u003cli>The bar is nice and very inviting and I am not a big drinker. It is set up well and lots of single women were there early. It had a very inviting feel for a woman, which I never see in the city.\u003c/li>\n\u003cli>We had a great dinner and the food was DELICIOUS.\u003c/li>\n\u003cli>The dessert was really fantastic, so good that I already crave it again.\u003c/li>\n\u003cli>The pork chop was the best tasting one I’ve had in years with the rosemary spices on top and the flavorful meat.\u003c/li>\n\u003cli>My date loved everything, and the service, I think, was the best part. Our waitress was perfect, just attentive enough, but with an extra warm smile, and she made us feel welcome. The other 6 men roaming around us for water, drinks, etc. were so friendly. I was very impressed with the friendly attitude throughout the restaurant. You can tell it is definitely a place people frequent, and everyone knows everyone. I felt very welcome. It was like sitting by a warm fireplace, that’s how warm the ambiance was.\u003c/li>\n\u003c/ul>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/toan-tieu.jpg\" alt=\"Toan Tieu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Toan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> I.T. Referee\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vung Tau Restaurant\u003cbr>\n\u003cstrong>Reviewed NOPA:\u003c/strong> Sunday February 3, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI think we were lucky that we ate at Nopa on a Sunday night. Parking was a little difficult to find, so you should take MUNI. It was very busy and many of the tables were full. We were a few minutes late, but had no problems being seated. The hostess(es) were very pleasant and hospitable.\u003c/p>\n\u003cp>Before it was a restaurant, the building must have been a bank or some formidable institution. The interior is very well designed with a large bar area, high ceilings, open kitchen, and ample seating in the form of booths and tables downstairs, as well as some seating upstairs. We were seated in a booth with frosted glass to shield our faces from looking at the backs of the bar clientele. The crowd was very diverse ranging from young hipsters to earthy hippies to femme fatales à la \u003cem>Sex and the City\u003c/em>. It was a bit on the noisy side, so I’m glad we didn’t go on a Friday or Saturday.\u003c/p>\n\u003cp>The waitstaff was very friendly and amicable. Well-dressed and hip, they were on top of taking orders and uncorking wine. The first humorous tidbit of the evening was the dinner napkin, which looked and felt, oddly enough, like a dishrag. Quickly enough, the appetizers arrived: the red wine braised calamari and the wood baked giant white beans. The calamari was amazing! It was sautéed or stewed and served on top of some bread. Very succulent and refreshing compared to the typical fried calamari. The white beans appetizer was a hit among my friends.\u003c/p>\n\u003cp>Then came a wait….a long wait. Our conversation emptied and so did the wine. About 20 to 30 minutes later our main courses came: the duck, the baked pasta with house smoked bacon, Brussels sprouts, tomato, cream and parmesan, and the grilled country pork chop. All the portions were extremely generous! The duck was splendid. Very lean and tender. This is the way duck should taste! The pasta was not out-of-the ordinary, but the bacon did wonders for it. The pork chop was also very tender and juicy. Their food really is splendidly fresh! This is California cuisine (with a Mediterranean twist) at its finest! Pass on the wood grilled broccoli with egg, capers and tarragon. Instead, opt for the fries to come with the appetizers. It’s enough to feed a small country!\u003c/p>\n\u003cp>The crème brûlée was very interesting. I’m not a fan of anything sweet that is smoked, so I wouldn’t order it again. The pecan tart was good, but you need a sweet tooth. Order the dark coffee served in a 2-cup French press to prevent sinking into a food coma.\u003c/p>\n\u003cp>Then the check came…..attached to a clothespin. Perhaps, it goes with the dishrag napkin? Cute touch to complete the homemade feel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nopa is open until 1am, which is a BIG plus for ex-New Yorkers like myself. I’d definitely go there again for a late dinner. I wish they were on opentable.com though.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/933/nopa-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_863": {
"type": "posts",
"id": "checkplease_863",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "863",
"score": null,
"sort": [
1224282488000
]
},
"guestAuthors": [],
"slug": "casa-orinda-reviews",
"title": "Casa Orinda: Reviews",
"publishDate": 1224282488,
"format": "aside",
"headTitle": "Casa Orinda: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Casa Orinda: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=879\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=878\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=862\">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/cp307iPod_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/40/2008/10/casaorinda12.jpg\" alt=\"Dungeness Crab Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda10.jpg\" alt=\"Fried Chicken with Mashed Potatoes, Vegetables and Biscuit\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda16.jpg\" alt=\"New York Sirloin Steak\" hspace=\"3\">\u003cbr>\nDungeness Crab Salad; Fried Chicken with Mashed Potatoes, Vegetables and Biscuit; New York Sirloin Steak\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/obbe-knoop.jpg\" alt=\"Obbe Knoop\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Obbe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Casa Orinda\u003cbr>\n\u003cstrong>Reviewed Casa Orinda:\u003c/strong> Friday February 15, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It’s not very often that you find a great quality and exciting restaurant hidden in a small East Bay community. Casa Orinda is just such a place. Hidden in the quiet, historical town of Orinda, Casa Orinda is a well known dining experience for locals and fortunately not well known outside of Lamorinda!\u003c/p>\n\u003cp>Nestled on the outskirts of Orinda Village, just past the Caldecott tunnel and right next to Highway 24, the building front and parking lot do not disclose what gem is hidden right in the middle of the East Bay hills. Casa Orinda doesn’t advertise its style and sophisticated food by outside appearances. If you don’t know the restaurant, you probably wouldn’t just “drop in.” Upon arrival at the restaurant, you are welcomed by extremely nice and courteous valet parking attendants. Almost all of them are college students, earning some extra cash during the evenings and weekends. Entering through the large wooden door, this restaurant seems to feel more like a nightclub, with no windows giving you an internal view of the restaurant. After entering the restaurant, you immediately get the feeling of being transported back into the old Wild Wild West — the large bar against a decorated back wall, the copper decorations — everything just reminds you of what it would have been like a hundred years ago. The tables, however, are set classically; white table linens, white napkins and are very, very comforting. That’s something this restaurant gives you from the moment you walk in, it’s very comforting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Casa Orinda menu is as surprising as the rest of the ambience. There are classical “feel good” dishes like country fried chicken with mashed potatoes, biscuits and gravy but also very sophisticated Dungeness crab salads and meat dishes; a fantastic combination for whatever guests you decide to bring. The quality of food presented is outstanding; extremely fresh and well prepared.\u003c/p>\n\u003cp>From the large selection of steaks from the broiler to the classical Italian pasta dishes, Casa Orinda demonstrates that a restaurant doesn’t have to strictly follow a one style; combining several cuisine styles actually makes the dining experience more special. The waitstaff and ambience within Casa Orinda is also on a very high level. The staff knows the dishes by heart, knows how to pair dishes with a wine selection, and is extremely friendly and courteous! A trend that seems to belong to Casa Orinda. The ambience of the restaurant, as mentioned before, is based upon the old saloon idea (there is a huge collection of old Western guns on display), with some practical modern touches here and there. A perfect setting for a Saturday night dinner, sophisticated but not too stuffy!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lesley-taylor.jpg\" alt=\"Lesley Taylor\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lesley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatric Physician Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nick’s Crispy Tacos\u003cbr>\n\u003cstrong>Reviewed Casa Orinda:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis evening I experienced a bit of local history in addition to enjoying a hearty meal. I drove east from San Francisco to the city of Orinda where I dined at Casa Orinda. From the street, there isn’t much to draw a passerby inside. A simple sign on a windowless building indicates the location of the restaurant. However, as soon as soon as I stepped through the doors I was intrigued.\u003c/p>\n\u003cp>A welcoming hostess greeted us without delay and showed us to our table. A large fire roared in the back of the dimly lit dining room. Walls were adorned with ranching memorabilia and a large moose head. Our friendly server informed us that the memorabilia on the walls was used locally at the ranches in the area. Of course this was over seventy-five years ago when Casa Orinda first opened!\u003c/p>\n\u003cp>Drinks and bread were brought to our table immediately. I opted for a bottle of beer, resisting the temptation of sampling one their stiff cocktails. Salad was my starter, which was simple, fresh, and straightforward. It consisted of a mound of iceberg lettuce with a sprinkle of carrots and a slice of beet. What the salad lacked in complexity, it made up for in traditional quality, much like the restaurant as a whole.\u003c/p>\n\u003cp>Minutes after finishing my salad, the entrees were brought to the table. I sampled the fried chicken along with bites of my mother’s New York Steak. The chicken was very crispy and came with a delicious biscuit. I topped the biscuit with a dollop of honey. Alongside the fried chicken came the creamiest mashed potatoes I’ve ever had. They melted in my mouth! My mother’s steak was my favorite dish. It was cooked perfectly and had a rich flavor. My mother, who grew up on a ranch in Colorado, felt that the food was very much like the meals her mother would make her back home.\u003c/p>\n\u003cp>For dessert we split the “cooked fruit of the day” (an apple-blueberry cobbler topped with ice cream) and a slice of mud pie. The warm fruit was served in a casserole dish straight from the oven — warm and delicious. The mud pie was a generous wedge of coffee ice cream in a cookie crust with a pool of melted chocolate surrounding it. The desserts did not venture off the beaten track, yet they satisfied my sweet tooth thoroughly.\u003c/p>\n\u003cp>I enjoyed my experience at Casa Orinda because of the local historical flare and some scrumptious dishes. I also appreciated the kind service and low noise level in the restaurant. The server took some time to talk to my dining companions and me, which we all enjoyed. The portions were large for the price, and I went home full. While I won’t get a chance to work off the food during a day of ranching, I certainly enjoyed an authentic ranching restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emily-avila.jpg\" alt=\"Emily Avila\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Côté Sud\u003cbr>\n\u003cstrong>Reviewed Casa Orinda:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs soon as you walk into Casa Orinda, you are quickly reminded you’re not in the big city anymore. Two pairs of huge horns that looked like they’d come from wooly mammoths hang over the wood-paneled bar. Other décor included several cases of guns, shotguns, and rifles, as well as painted scenes from the “wild west.” This, of course, gave us pause before we might complain about the service or food.\u003c/p>\n\u003cp>When we arrived, there were several families enjoying an early Sunday dinner. It became obvious that this was no place for vegetarians. There were no less than ten chicken dishes and eight veal dishes on the menu—all varying forms of quasi-Italian-American cuisine ranging from veal parmegiana to chicken piccata.\u003c/p>\n\u003cp>I ordered the supposedly “famous” fried chicken. My friends ordered the veal parmigiana and steak.\u003c/p>\n\u003cp>Service was a bit slow from taking our order to finally getting our meal. But it was fine as we enjoy dining at a slower pace, anyway.\u003c/p>\n\u003cp>My first course was the minestrone, which had a strong onion broth flavor that overwhelmed the few vegetables floating in it. When the main courses did arrive, it was overwhelming. The portions were enormous! I was able to give chicken away to everyone at the table and still have leftover to bring home!\u003c/p>\n\u003cp>The fried chicken was very juicy, but not greasy at all, with a nice crisp crust. The chicken itself could have benefited from a buttermilk soaking or brining to give it a little more flavor. The mashed potatoes were beaten to within an inch of their lives…not a single lump or sense of texture left. The vegetables weren’t really a side dish, but seemed more like a garnish. We decided perhaps vegetables were beside the point here.\u003c/p>\n\u003cp>My dish came with a light and buttery buttermilk biscuit that I quickly devoured. I avoided the accompanying gravy, not being a big fan.\u003c/p>\n\u003cp>The veal parmigiana was completely obscured by a mountain of tomato sauce and melted cheese that frankly overwhelmed the delicate meat smothered underneath. The steaks seemed to be acceptable by the two people who ordered them. They came with baked potatoes with “everything on them” and three enormous onion rings on top.\u003c/p>\n\u003cp>We were way too full to even consider a single shared dessert for the table.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We really wanted to enjoy this historical restaurant, which seems like a Western outpost. We didn’t feel like the décor was too kitchy because it seemed authentic rather than contrived. We can see why it would be a family favorite, what with all that fried food and huge portions. But in the end, the only star was the fried chicken.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n20 Bryant Way\r\nOrinda, CA 94563\r\n\u003cstrong>Phone:\u003c/strong> 925-254-2981\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.casaorinda.net\">www.casaorinda.net\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725664963,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 25,
"wordCount": 1539
},
"headData": {
"title": "Casa Orinda: Reviews | KQED",
"description": "Location:\r\n20 Bryant Way\r\nOrinda, CA 94563\r\nPhone: 925-254-2981\r\nWebsite: www.casaorinda.net\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Casa Orinda: Reviews",
"datePublished": "2008-10-17T15:28:08-07:00",
"dateModified": "2024-09-06T16:22:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/863/casa-orinda-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp307iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Casa Orinda: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=879\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=878\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=862\">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/cp307iPod_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/40/2008/10/casaorinda12.jpg\" alt=\"Dungeness Crab Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda10.jpg\" alt=\"Fried Chicken with Mashed Potatoes, Vegetables and Biscuit\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda16.jpg\" alt=\"New York Sirloin Steak\" hspace=\"3\">\u003cbr>\nDungeness Crab Salad; Fried Chicken with Mashed Potatoes, Vegetables and Biscuit; New York Sirloin Steak\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/obbe-knoop.jpg\" alt=\"Obbe Knoop\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Obbe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Casa Orinda\u003cbr>\n\u003cstrong>Reviewed Casa Orinda:\u003c/strong> Friday February 15, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It’s not very often that you find a great quality and exciting restaurant hidden in a small East Bay community. Casa Orinda is just such a place. Hidden in the quiet, historical town of Orinda, Casa Orinda is a well known dining experience for locals and fortunately not well known outside of Lamorinda!\u003c/p>\n\u003cp>Nestled on the outskirts of Orinda Village, just past the Caldecott tunnel and right next to Highway 24, the building front and parking lot do not disclose what gem is hidden right in the middle of the East Bay hills. Casa Orinda doesn’t advertise its style and sophisticated food by outside appearances. If you don’t know the restaurant, you probably wouldn’t just “drop in.” Upon arrival at the restaurant, you are welcomed by extremely nice and courteous valet parking attendants. Almost all of them are college students, earning some extra cash during the evenings and weekends. Entering through the large wooden door, this restaurant seems to feel more like a nightclub, with no windows giving you an internal view of the restaurant. After entering the restaurant, you immediately get the feeling of being transported back into the old Wild Wild West — the large bar against a decorated back wall, the copper decorations — everything just reminds you of what it would have been like a hundred years ago. The tables, however, are set classically; white table linens, white napkins and are very, very comforting. That’s something this restaurant gives you from the moment you walk in, it’s very comforting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Casa Orinda menu is as surprising as the rest of the ambience. There are classical “feel good” dishes like country fried chicken with mashed potatoes, biscuits and gravy but also very sophisticated Dungeness crab salads and meat dishes; a fantastic combination for whatever guests you decide to bring. The quality of food presented is outstanding; extremely fresh and well prepared.\u003c/p>\n\u003cp>From the large selection of steaks from the broiler to the classical Italian pasta dishes, Casa Orinda demonstrates that a restaurant doesn’t have to strictly follow a one style; combining several cuisine styles actually makes the dining experience more special. The waitstaff and ambience within Casa Orinda is also on a very high level. The staff knows the dishes by heart, knows how to pair dishes with a wine selection, and is extremely friendly and courteous! A trend that seems to belong to Casa Orinda. The ambience of the restaurant, as mentioned before, is based upon the old saloon idea (there is a huge collection of old Western guns on display), with some practical modern touches here and there. A perfect setting for a Saturday night dinner, sophisticated but not too stuffy!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lesley-taylor.jpg\" alt=\"Lesley Taylor\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lesley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatric Physician Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nick’s Crispy Tacos\u003cbr>\n\u003cstrong>Reviewed Casa Orinda:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis evening I experienced a bit of local history in addition to enjoying a hearty meal. I drove east from San Francisco to the city of Orinda where I dined at Casa Orinda. From the street, there isn’t much to draw a passerby inside. A simple sign on a windowless building indicates the location of the restaurant. However, as soon as soon as I stepped through the doors I was intrigued.\u003c/p>\n\u003cp>A welcoming hostess greeted us without delay and showed us to our table. A large fire roared in the back of the dimly lit dining room. Walls were adorned with ranching memorabilia and a large moose head. Our friendly server informed us that the memorabilia on the walls was used locally at the ranches in the area. Of course this was over seventy-five years ago when Casa Orinda first opened!\u003c/p>\n\u003cp>Drinks and bread were brought to our table immediately. I opted for a bottle of beer, resisting the temptation of sampling one their stiff cocktails. Salad was my starter, which was simple, fresh, and straightforward. It consisted of a mound of iceberg lettuce with a sprinkle of carrots and a slice of beet. What the salad lacked in complexity, it made up for in traditional quality, much like the restaurant as a whole.\u003c/p>\n\u003cp>Minutes after finishing my salad, the entrees were brought to the table. I sampled the fried chicken along with bites of my mother’s New York Steak. The chicken was very crispy and came with a delicious biscuit. I topped the biscuit with a dollop of honey. Alongside the fried chicken came the creamiest mashed potatoes I’ve ever had. They melted in my mouth! My mother’s steak was my favorite dish. It was cooked perfectly and had a rich flavor. My mother, who grew up on a ranch in Colorado, felt that the food was very much like the meals her mother would make her back home.\u003c/p>\n\u003cp>For dessert we split the “cooked fruit of the day” (an apple-blueberry cobbler topped with ice cream) and a slice of mud pie. The warm fruit was served in a casserole dish straight from the oven — warm and delicious. The mud pie was a generous wedge of coffee ice cream in a cookie crust with a pool of melted chocolate surrounding it. The desserts did not venture off the beaten track, yet they satisfied my sweet tooth thoroughly.\u003c/p>\n\u003cp>I enjoyed my experience at Casa Orinda because of the local historical flare and some scrumptious dishes. I also appreciated the kind service and low noise level in the restaurant. The server took some time to talk to my dining companions and me, which we all enjoyed. The portions were large for the price, and I went home full. While I won’t get a chance to work off the food during a day of ranching, I certainly enjoyed an authentic ranching restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emily-avila.jpg\" alt=\"Emily Avila\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Côté Sud\u003cbr>\n\u003cstrong>Reviewed Casa Orinda:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs soon as you walk into Casa Orinda, you are quickly reminded you’re not in the big city anymore. Two pairs of huge horns that looked like they’d come from wooly mammoths hang over the wood-paneled bar. Other décor included several cases of guns, shotguns, and rifles, as well as painted scenes from the “wild west.” This, of course, gave us pause before we might complain about the service or food.\u003c/p>\n\u003cp>When we arrived, there were several families enjoying an early Sunday dinner. It became obvious that this was no place for vegetarians. There were no less than ten chicken dishes and eight veal dishes on the menu—all varying forms of quasi-Italian-American cuisine ranging from veal parmegiana to chicken piccata.\u003c/p>\n\u003cp>I ordered the supposedly “famous” fried chicken. My friends ordered the veal parmigiana and steak.\u003c/p>\n\u003cp>Service was a bit slow from taking our order to finally getting our meal. But it was fine as we enjoy dining at a slower pace, anyway.\u003c/p>\n\u003cp>My first course was the minestrone, which had a strong onion broth flavor that overwhelmed the few vegetables floating in it. When the main courses did arrive, it was overwhelming. The portions were enormous! I was able to give chicken away to everyone at the table and still have leftover to bring home!\u003c/p>\n\u003cp>The fried chicken was very juicy, but not greasy at all, with a nice crisp crust. The chicken itself could have benefited from a buttermilk soaking or brining to give it a little more flavor. The mashed potatoes were beaten to within an inch of their lives…not a single lump or sense of texture left. The vegetables weren’t really a side dish, but seemed more like a garnish. We decided perhaps vegetables were beside the point here.\u003c/p>\n\u003cp>My dish came with a light and buttery buttermilk biscuit that I quickly devoured. I avoided the accompanying gravy, not being a big fan.\u003c/p>\n\u003cp>The veal parmigiana was completely obscured by a mountain of tomato sauce and melted cheese that frankly overwhelmed the delicate meat smothered underneath. The steaks seemed to be acceptable by the two people who ordered them. They came with baked potatoes with “everything on them” and three enormous onion rings on top.\u003c/p>\n\u003cp>We were way too full to even consider a single shared dessert for the table.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We really wanted to enjoy this historical restaurant, which seems like a Western outpost. We didn’t feel like the décor was too kitchy because it seemed authentic rather than contrived. We can see why it would be a family favorite, what with all that fried food and huge portions. But in the end, the only star was the fried chicken.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/863/casa-orinda-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_868": {
"type": "posts",
"id": "checkplease_868",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "868",
"score": null,
"sort": [
1224282463000
]
},
"guestAuthors": [],
"slug": "nicks-crispy-tacos-reviews",
"title": "Nick's Crispy Tacos: Reviews",
"publishDate": 1224282463,
"format": "aside",
"headTitle": "Nick’s Crispy Tacos: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Nick’s Crispy Tacos: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=881\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=862\">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/cp307iPod_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/40/2008/10/nickscrispytacos17.jpg\" alt=\"Chicken Tortilla Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos18.jpg\" alt=\"Cheese Quesadilla and Corn on the Cob\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos19.jpg\" alt=\"Nicks Crispy Chicken Tacos\" hspace=\"3\">\u003cbr>\nChicken Tortilla Soup, Cheese Quesadilla and Corn on the Cob, Nick’s Crispy Chicken Tacos\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lesley-taylor.jpg\" alt=\"Lesley Taylor\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lesley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatric Physician Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nick’s Crispy Tacos\u003cbr>\n\u003cstrong>Reviewed Nick’s Crispy Tacos:\u003c/strong> Tuesday February 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWalking into Nick’s Crispy Tacos on Polk Street always feels like I’m walking into a good time. Festive music plays in the background; sometimes it is Mexican music, but tonight it was the Grateful Dead. The tables are topped with cheerful, floral tablecloths.\u003c/p>\n\u003cp>The walls are a deep red color. Hanging from the ceiling are massive crystal chandeliers. Under the same roof as Nick’s is Rouge, the well-known San Francisco nightclub. The two businesses share the space dishing out tacos by day and tequila by night. While Nick’s is open, patrons are free to dine at the bar or at the booth tables in the Rouge section of the premises.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tonight was Taco Tuesday at Nick’s. This meant that the tacos, quesadillas, and chips/guacamole were all two dollars! At Nick’s the style is very casual. Diners order at the counter, are given a number, and then the food is brought to their table. We started with a basket of chips and a couple of Dos Equis. The salsa smothering the chips is extraordinary. It is fresh and packed with juicy flavor. The chips are thicker than ordinary tortilla chips and accompany the salsa perfectly.\u003c/p>\n\u003cp>Within about 5 minutes of choosing a booth, the food was brought to the table. The chicken tortilla soup is the best I have ever tasted. It has a savory chicken broth, diced carrots and celery, hearty chunks of chicken, and a handful of tortilla strips. To top it off, a sprinkle of delicious white cheese melts on top of the steaming concoction. In addition to the chicken tortilla soup, I had a cheese quesadilla. This is a simple item on the menu; however, the high quality ingredients made it shine above your ordinary cheese quesadilla. The tortilla was cooked until golden brown with a generous amount of salty Mexican cheese oozing out the sides. Eating this quesadilla with a spoonful of Nick’s salsa is unbeatable. On the side we ordered the corn on the cob. Typically, I am not a corn eater, though rumor has it that Nick’s corn is some of the tastiest. I had to give it a shot. This corn is smeared with a creamy, peppery, cheese sauce. It was delicious. Eat the corn.\u003c/p>\n\u003cp>Young professionals grabbing a burrito on their way home mingled with parents of young babies bobbing to the music. Nick’s is an easy restaurant to enjoy for most everyone. The prices are very reasonable for a great Mexican meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emily-avila.jpg\" alt=\"Emily Avila\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Côté Sud\u003cbr>\n\u003cstrong>Reviewed Nick’s Crispy Tacos:\u003c/strong> Sunday February 10, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is not exactly what we expected from a taco joint — heavy crystal chandeliers, red velvet booth banquettes, red leather couches, plastic chairs, flowery plastic tablecloths, and red walls. It was busy, but not jammed, with some families with small children enjoying a casual meal. I loved the sign that says “no cell phones”!\u003c/p>\n\u003cp>We ordered at the bar — it seems to be a bar/lounge at night — and waited at a small table. The menu looked promising: Niman Ranch meats, organic chicken, and line-caught fish. Clearly the owners care about their ingredients. Service was friendly and efficient.\u003c/p>\n\u003cp>The thick tortilla chips seemed to be homemade, but the crispiness was starting to stale. It’s hard to keep homemade chips fresh all day, so by the afternoon they were getting less crispy and chewier. The guacamole was creamy and mild-flavored, but the “salsa” was more like just chopped tomatoes — no onions, cilantro or other ingredients.\u003c/p>\n\u003cp>Given the name of the restaurant, we ordered our tacos “Nick’s Way.” That means, for an extra .95 cents, they add jack cheese and guacamole and shove it all into a fried taco shell inside a soft corn tortilla. The star of our meal was the generously proportioned \u003cem>pescado\u003c/em> taco, a fried white fish filet with cabbage, onions, and a tangy lime-flavored sauce. The crispy shells suffered a similar fate as the chips — they were getting a little chewy. We joked that perhaps it should be called “Nick’s Chewy Tacos.”\u003c/p>\n\u003cp>The \u003cem>carne asada\u003c/em> taco was prepared similarly — grilled bits of beef with the same accompanying condiments and pinto beans, except no tangy sauce. This was a little bland. It could have gained a lot by using marinated steak. As we lifted the \u003cem>carne asada\u003c/em> off the paper lining of the plastic basket, there was a small pool of grease. For some, this could be a good thing.\u003c/p>\n\u003cp>Finally, we sampled the chicken quesadilla with sour cream and guacamole. It looked beautiful and huge with a golden tortilla crust. But it looked better than it tasted. Actually, it tasted just fine with tender chicken, but again a little on the bland side.\u003c/p>\n\u003cp>For beverages, they had a modest selection of beers. We chose Bohemian, which was a nice complement to the meal.\u003c/p>\n\u003cp>Overall, the food was good but lacked the spice or heat that we expect with Mexican food. San Francisco can boast many great taquerias and this was probably one of the better fish tacos we’ve had. But the blandness of the food left it lacking.\u003c/p>\n\u003cp>At $29 for two people, it wasn’t the cheapest taco joint in town. But we’re willing to pay extra for the high quality ingredients. If we find ourselves back in the Russian Hill neighborhood, we’ll go back. But we’re not likely to go back just to visit Nick’s. There are too many other great taquerias throughout the city to warrant a trek across town.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/obbe-knoop.jpg\" alt=\"Obbe Knoop\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Obbe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Casa Orinda\u003cbr>\n\u003cstrong>Reviewed Nick’s Crispy Tacos:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n After working up a healthy appetite during a day of shopping in San Francisco, we decided to still our growing appetite by visiting Nick’s Crispy Tacos.\u003c/p>\n\u003cp>Nick’s Crispy Taco (sharing one space with well known nightclub, Rouge) is located in a cozy neighborhood close to the marina and looks promising from the outside! Unfortunately, my “cold sweat” started right after walking through the door. It immediately triggered flashbacks to my younger years, when I used to hang out in nightclubs. I would be having a great time in a dim lit, cozy club, but suddenly be shocked by the bright lights turning on, signaling it was closing time. Those bright lights shattered the ambiance completely and showed how ugly a nightclub really was without the darkness to hide it. Well, in short, that’s Nick Crispy Tacos. Just imagine some cheap outside furniture in that space with plastic flowery tablecloths and you’ll have a good impression of Nick’s!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As for the food, it’s decent and something you can find all over California. In my opinion, this would be a great place for taco “take-out” if I lived in the neighborhood, but it’s not I place I would go out of my way for to get too!\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1500 Broadway (at Polk)\r\nSan Francisco, CA 94109\r\n\u003cstrong>Phone:\u003c/strong> 415-409-TACO (8226)\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725664968,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 1298
},
"headData": {
"title": "Nick's Crispy Tacos: Reviews | KQED",
"description": "Location:\r\n1500 Broadway (at Polk)\r\nSan Francisco, CA 94109\r\nPhone: 415-409-TACO (8226)\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Nick's Crispy Tacos: Reviews",
"datePublished": "2008-10-17T15:27:43-07:00",
"dateModified": "2024-09-06T16:22:48-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/868/nicks-crispy-tacos-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp307iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Nick’s Crispy Tacos: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=881\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=862\">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/cp307iPod_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/40/2008/10/nickscrispytacos17.jpg\" alt=\"Chicken Tortilla Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos18.jpg\" alt=\"Cheese Quesadilla and Corn on the Cob\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos19.jpg\" alt=\"Nicks Crispy Chicken Tacos\" hspace=\"3\">\u003cbr>\nChicken Tortilla Soup, Cheese Quesadilla and Corn on the Cob, Nick’s Crispy Chicken Tacos\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lesley-taylor.jpg\" alt=\"Lesley Taylor\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lesley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatric Physician Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nick’s Crispy Tacos\u003cbr>\n\u003cstrong>Reviewed Nick’s Crispy Tacos:\u003c/strong> Tuesday February 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWalking into Nick’s Crispy Tacos on Polk Street always feels like I’m walking into a good time. Festive music plays in the background; sometimes it is Mexican music, but tonight it was the Grateful Dead. The tables are topped with cheerful, floral tablecloths.\u003c/p>\n\u003cp>The walls are a deep red color. Hanging from the ceiling are massive crystal chandeliers. Under the same roof as Nick’s is Rouge, the well-known San Francisco nightclub. The two businesses share the space dishing out tacos by day and tequila by night. While Nick’s is open, patrons are free to dine at the bar or at the booth tables in the Rouge section of the premises.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tonight was Taco Tuesday at Nick’s. This meant that the tacos, quesadillas, and chips/guacamole were all two dollars! At Nick’s the style is very casual. Diners order at the counter, are given a number, and then the food is brought to their table. We started with a basket of chips and a couple of Dos Equis. The salsa smothering the chips is extraordinary. It is fresh and packed with juicy flavor. The chips are thicker than ordinary tortilla chips and accompany the salsa perfectly.\u003c/p>\n\u003cp>Within about 5 minutes of choosing a booth, the food was brought to the table. The chicken tortilla soup is the best I have ever tasted. It has a savory chicken broth, diced carrots and celery, hearty chunks of chicken, and a handful of tortilla strips. To top it off, a sprinkle of delicious white cheese melts on top of the steaming concoction. In addition to the chicken tortilla soup, I had a cheese quesadilla. This is a simple item on the menu; however, the high quality ingredients made it shine above your ordinary cheese quesadilla. The tortilla was cooked until golden brown with a generous amount of salty Mexican cheese oozing out the sides. Eating this quesadilla with a spoonful of Nick’s salsa is unbeatable. On the side we ordered the corn on the cob. Typically, I am not a corn eater, though rumor has it that Nick’s corn is some of the tastiest. I had to give it a shot. This corn is smeared with a creamy, peppery, cheese sauce. It was delicious. Eat the corn.\u003c/p>\n\u003cp>Young professionals grabbing a burrito on their way home mingled with parents of young babies bobbing to the music. Nick’s is an easy restaurant to enjoy for most everyone. The prices are very reasonable for a great Mexican meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emily-avila.jpg\" alt=\"Emily Avila\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Côté Sud\u003cbr>\n\u003cstrong>Reviewed Nick’s Crispy Tacos:\u003c/strong> Sunday February 10, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is not exactly what we expected from a taco joint — heavy crystal chandeliers, red velvet booth banquettes, red leather couches, plastic chairs, flowery plastic tablecloths, and red walls. It was busy, but not jammed, with some families with small children enjoying a casual meal. I loved the sign that says “no cell phones”!\u003c/p>\n\u003cp>We ordered at the bar — it seems to be a bar/lounge at night — and waited at a small table. The menu looked promising: Niman Ranch meats, organic chicken, and line-caught fish. Clearly the owners care about their ingredients. Service was friendly and efficient.\u003c/p>\n\u003cp>The thick tortilla chips seemed to be homemade, but the crispiness was starting to stale. It’s hard to keep homemade chips fresh all day, so by the afternoon they were getting less crispy and chewier. The guacamole was creamy and mild-flavored, but the “salsa” was more like just chopped tomatoes — no onions, cilantro or other ingredients.\u003c/p>\n\u003cp>Given the name of the restaurant, we ordered our tacos “Nick’s Way.” That means, for an extra .95 cents, they add jack cheese and guacamole and shove it all into a fried taco shell inside a soft corn tortilla. The star of our meal was the generously proportioned \u003cem>pescado\u003c/em> taco, a fried white fish filet with cabbage, onions, and a tangy lime-flavored sauce. The crispy shells suffered a similar fate as the chips — they were getting a little chewy. We joked that perhaps it should be called “Nick’s Chewy Tacos.”\u003c/p>\n\u003cp>The \u003cem>carne asada\u003c/em> taco was prepared similarly — grilled bits of beef with the same accompanying condiments and pinto beans, except no tangy sauce. This was a little bland. It could have gained a lot by using marinated steak. As we lifted the \u003cem>carne asada\u003c/em> off the paper lining of the plastic basket, there was a small pool of grease. For some, this could be a good thing.\u003c/p>\n\u003cp>Finally, we sampled the chicken quesadilla with sour cream and guacamole. It looked beautiful and huge with a golden tortilla crust. But it looked better than it tasted. Actually, it tasted just fine with tender chicken, but again a little on the bland side.\u003c/p>\n\u003cp>For beverages, they had a modest selection of beers. We chose Bohemian, which was a nice complement to the meal.\u003c/p>\n\u003cp>Overall, the food was good but lacked the spice or heat that we expect with Mexican food. San Francisco can boast many great taquerias and this was probably one of the better fish tacos we’ve had. But the blandness of the food left it lacking.\u003c/p>\n\u003cp>At $29 for two people, it wasn’t the cheapest taco joint in town. But we’re willing to pay extra for the high quality ingredients. If we find ourselves back in the Russian Hill neighborhood, we’ll go back. But we’re not likely to go back just to visit Nick’s. There are too many other great taquerias throughout the city to warrant a trek across town.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/obbe-knoop.jpg\" alt=\"Obbe Knoop\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Obbe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Casa Orinda\u003cbr>\n\u003cstrong>Reviewed Nick’s Crispy Tacos:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n After working up a healthy appetite during a day of shopping in San Francisco, we decided to still our growing appetite by visiting Nick’s Crispy Tacos.\u003c/p>\n\u003cp>Nick’s Crispy Taco (sharing one space with well known nightclub, Rouge) is located in a cozy neighborhood close to the marina and looks promising from the outside! Unfortunately, my “cold sweat” started right after walking through the door. It immediately triggered flashbacks to my younger years, when I used to hang out in nightclubs. I would be having a great time in a dim lit, cozy club, but suddenly be shocked by the bright lights turning on, signaling it was closing time. Those bright lights shattered the ambiance completely and showed how ugly a nightclub really was without the darkness to hide it. Well, in short, that’s Nick Crispy Tacos. Just imagine some cheap outside furniture in that space with plastic flowery tablecloths and you’ll have a good impression of Nick’s!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for the food, it’s decent and something you can find all over California. In my opinion, this would be a great place for taco “take-out” if I lived in the neighborhood, but it’s not I place I would go out of my way for to get too!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/868/nicks-crispy-tacos-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_867": {
"type": "posts",
"id": "checkplease_867",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "867",
"score": null,
"sort": [
1224282440000
]
},
"guestAuthors": [],
"slug": "cote-sud-reviews",
"title": "Côté Sud: Reviews [CLOSED]",
"publishDate": 1224282440,
"format": "aside",
"headTitle": "Côté Sud: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Côté Sud: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=880\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=862\">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/cp307iPod_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/40/2008/10/cotesud14.jpg\" alt=\"Cassoulet\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud21.jpg\" alt=\"Duck Breast\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud25.jpg\" alt=\"Moelleux Chocolat\" hspace=\"3\">\u003cbr>\nCassoulet, Duck Breast, Moelleux Chocolat\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emily-avila.jpg\" alt=\"Emily Avila\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Côté Sud\u003cbr>\n\u003cstrong>Reviewed Côté Sud:\u003c/strong> Friday February 15, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived before the rush, so it was still relatively quiet. By the time we left around 9pm, there was a line and it was very lively. The interior is very simply decorated, and the tables are close together for an intimate dining experience. There always seems to be a large (6 or more) party there, and tonight was no exception.\u003c/p>\n\u003cp>We always order the chef’s tasting menu if it is available because we enjoy placing ourselves in the hands of the chef and sommelier.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While I prefer seared fois gras, this terrine was very creamy. The brioche could have been toasted a little more to give it more crispiness that would offset the buttery texture of the terrine. The dense reduced balsamic vinegar was a nice contrast to the richness of the dish.\u003c/p>\n\u003cp>My husband had the onion soup gratinée. The broth was very light in body but had enough of the onion flavor to carry the dish. It was piping hot.\u003c/p>\n\u003cp>The oysters were fresh and medium-sized (my favorite). The mignonette was a little too acidic so we went light on that.\u003c/p>\n\u003cp>The striped sea bass was very tender and moist. The sauce, which comes from the Basque region, was unexpected. But it provided a nice accompaniment to the fish.\u003c/p>\n\u003cp>Finally, the meat dish was beautifully composed with just a few thin slices of perfectly cooked duck breast with a small mound of microgreens.\u003c/p>\n\u003cp>Despite having all these dishes, I was not stuffed. The dishes were proportioned properly and the first two were very light.\u003c/p>\n\u003cp>My husband’s main dish was the cassoulet, my personal favorite dish here. The small white beans are so creamy and have had time to soak up the flavors of the lamb, sausage, and duck confit. The dish is served in an iron pot and dished out tableside.\u003c/p>\n\u003cp>Dessert was a puff pastry with a pistachio cream filling. It was quite good, but I might have preferred a slightly more pronounced pistachio flavor.\u003c/p>\n\u003cp>Overall, service was attentive despite it getting crowed and busy. The thumping sound of Castro-street-type disco music gave the restaurant a party atmosphere. Parking in the neighborhood can be tricky, but there are plenty of public transportation options—a good idea when you’re pairing wine with five courses!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/obbe-knoop.jpg\" alt=\"Obbe Knoop\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Obbe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Casa Orinda\u003cbr>\n\u003cstrong>Reviewed Côté Sud:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Côté Sud is not for the faint of heart! If you can’t stand being late, are afraid of heights and claustrophobic, this might not be your best dining experience. If you love great tasting food though, try to overcome these challenges and give Côté Sud a chance.\u003c/p>\n\u003cp>Côté Sud is located in the hart of the Castro district, making it hard to visit if you’re not within walking distance. Parking is a nightmare and you should expect to drive around for at least an hour on Saturday to find a spot within walking distance. Once you arrive at the restaurant, be prepared to climb steep, high stairs to enter the restaurant. Inside, suppress your feeling of claustrophobia and try to relax at your tightly spaced table.\u003c/p>\n\u003cp>Once seated, we actually started to enjoy the atmosphere and loved the vibrant buzz in this restaurant. This is a great place for enjoying a nice dining night out with friends. The waitstaff, most of whom are truly French, is there to serve your every need, but is also all business. No time for making friends here.\u003c/p>\n\u003cp>As we were waiting for some friends to join us (they were trying to find a parking spot), we requested a meat appetizer plate, something very common in France. The waiter told us that they had stopped serving this, but offered us some foie gras as an appetizer. A great gesture, as the foie gras terrine was excellent!\u003c/p>\n\u003cp>The rest of meal was, just like the appetizer, very, very good. We enjoyed the escargot ravioli, the flank steak, the duck confit, and other traditional French dishes. Although the portions served were un-American (just enough to satisfy you taste buds) our table felt satisfied after diner.\u003c/p>\n\u003cp>Côté Sud has some challenges with regards to their “environment” (parking, crowded space, etc.) but serves some great dishes! If you are in the neighborhood, Côté Sud is certainly worth a visit! But would I drive out there on a Saturday night to dine? Probably not.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lesley-taylor.jpg\" alt=\"Lesley Taylor\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lesley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatric Physician Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nick’s Crispy Tacos\u003cbr>\n\u003cstrong>Reviewed Côté Sud:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLast Saturday I dined at Côté Sud, a trendy French restaurant in the Castro district of San Francisco. Climbing one flight of stairs, I opened the door to a cheerful, bustling little bistro. The walls were lemon yellow, and the sloped wood ceiling was a rich burgundy color. Enclaves at the back of the restaurant were colored in a sky blue. I sat at the bar while I awaited my party’s arrival. The bar itself was made of marble, lit from beneath. This made for a very beautiful bar top. Once my dining companions arrived, we were shown to our table, which was located on an enclosed porch overlooking the street below. I usually find enclosed porches somewhat drafty, however, this porch was as toasty as the main room of the restaurant. In addition, a clear advantage of porch seating was that the noise level was much less.\u003c/p>\n\u003cp>Since it was Saturday night, the restaurant was quite busy. Our server, a delightful young man with a soft French accent, still managed to greet us within minutes of our seating. Later in the meal, he shared with us that he was from France originally, however, he’d never leave San Francisco. None of us could blame him.\u003c/p>\n\u003cp>We selected a bottle of Chateau La Fleur Biban, a modestly priced Bordeaux. I found the wine to be outstanding and paired nicely with the food. Pieces of épi baguette were delivered to our bread plates from a large basket. The bread was perfectly crusty with a soft center. For my appetizer I ordered the \u003cem>clafoutis de tomates cerises\u003c/em> (small bacon and tomato quiches) accompanied by a lightly dressed side of greens. The quiches were superbly packed with flavor. Two of my dining companions ordered the French onion soup. I would recommend the quiche to all, but reserve the French onion soup for die-hard French onion soup fans only.\u003c/p>\n\u003cp>The entrees arrived in a timely fashion. I decided to go with the famous Cassoulet Special, and I was not disappointed. Typically, the cassoulet is served tableside, however, due to the business of the evening the server opted to serve it in the kitchen and bring the warm dish out to me. This was perfectly acceptable. The cassoulet was a rich stew of white beans, sausage, and duck. My dining companions all enjoyed bites of this dish. I sampled bites of the steak, which while satisfactory, did not hold a candle to my cassoulet.\u003c/p>\n\u003cp>Since my table had all opted for the prix fixe menu, we decided to partake in dessert. However, I was quite full from the large portions of the cassoulet. We split four different desserts: Gateau Basque, Paris-Brest, Moelleux Chocolat and crème brulée. The crème brulée was a delicate cream topped with a perfectly crusted sugar top. My dining companions and myself found this dessert to be our favorite.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I found Côté Sud to be a pleasant experience. The ambiance was especially charming and the food was a delight. I may return to Côté Sud, especially if I had a dining companion fond of Provençal food.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n4238 18th Street (at Diamond)\r\nSan Francisco, CA 94114\r\n\u003cstrong>Phone:\u003c/strong> 415-255-6565\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cotesudsf.com\">www.cotesudesf.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725664971,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 28,
"wordCount": 1397
},
"headData": {
"title": "Côté Sud: Reviews [CLOSED] | KQED",
"description": "Location:\r\n4238 18th Street (at Diamond)\r\nSan Francisco, CA 94114\r\nPhone: 415-255-6565\r\nWebsite: www.cotesudesf.com\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Côté Sud: Reviews [CLOSED]",
"datePublished": "2008-10-17T15:27:20-07:00",
"dateModified": "2024-09-06T16:22:51-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/867/cote-sud-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp307iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Côté Sud: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=880\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=862\">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/cp307iPod_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/40/2008/10/cotesud14.jpg\" alt=\"Cassoulet\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud21.jpg\" alt=\"Duck Breast\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud25.jpg\" alt=\"Moelleux Chocolat\" hspace=\"3\">\u003cbr>\nCassoulet, Duck Breast, Moelleux Chocolat\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emily-avila.jpg\" alt=\"Emily Avila\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Côté Sud\u003cbr>\n\u003cstrong>Reviewed Côté Sud:\u003c/strong> Friday February 15, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived before the rush, so it was still relatively quiet. By the time we left around 9pm, there was a line and it was very lively. The interior is very simply decorated, and the tables are close together for an intimate dining experience. There always seems to be a large (6 or more) party there, and tonight was no exception.\u003c/p>\n\u003cp>We always order the chef’s tasting menu if it is available because we enjoy placing ourselves in the hands of the chef and sommelier.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While I prefer seared fois gras, this terrine was very creamy. The brioche could have been toasted a little more to give it more crispiness that would offset the buttery texture of the terrine. The dense reduced balsamic vinegar was a nice contrast to the richness of the dish.\u003c/p>\n\u003cp>My husband had the onion soup gratinée. The broth was very light in body but had enough of the onion flavor to carry the dish. It was piping hot.\u003c/p>\n\u003cp>The oysters were fresh and medium-sized (my favorite). The mignonette was a little too acidic so we went light on that.\u003c/p>\n\u003cp>The striped sea bass was very tender and moist. The sauce, which comes from the Basque region, was unexpected. But it provided a nice accompaniment to the fish.\u003c/p>\n\u003cp>Finally, the meat dish was beautifully composed with just a few thin slices of perfectly cooked duck breast with a small mound of microgreens.\u003c/p>\n\u003cp>Despite having all these dishes, I was not stuffed. The dishes were proportioned properly and the first two were very light.\u003c/p>\n\u003cp>My husband’s main dish was the cassoulet, my personal favorite dish here. The small white beans are so creamy and have had time to soak up the flavors of the lamb, sausage, and duck confit. The dish is served in an iron pot and dished out tableside.\u003c/p>\n\u003cp>Dessert was a puff pastry with a pistachio cream filling. It was quite good, but I might have preferred a slightly more pronounced pistachio flavor.\u003c/p>\n\u003cp>Overall, service was attentive despite it getting crowed and busy. The thumping sound of Castro-street-type disco music gave the restaurant a party atmosphere. Parking in the neighborhood can be tricky, but there are plenty of public transportation options—a good idea when you’re pairing wine with five courses!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/obbe-knoop.jpg\" alt=\"Obbe Knoop\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Obbe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Casa Orinda\u003cbr>\n\u003cstrong>Reviewed Côté Sud:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Côté Sud is not for the faint of heart! If you can’t stand being late, are afraid of heights and claustrophobic, this might not be your best dining experience. If you love great tasting food though, try to overcome these challenges and give Côté Sud a chance.\u003c/p>\n\u003cp>Côté Sud is located in the hart of the Castro district, making it hard to visit if you’re not within walking distance. Parking is a nightmare and you should expect to drive around for at least an hour on Saturday to find a spot within walking distance. Once you arrive at the restaurant, be prepared to climb steep, high stairs to enter the restaurant. Inside, suppress your feeling of claustrophobia and try to relax at your tightly spaced table.\u003c/p>\n\u003cp>Once seated, we actually started to enjoy the atmosphere and loved the vibrant buzz in this restaurant. This is a great place for enjoying a nice dining night out with friends. The waitstaff, most of whom are truly French, is there to serve your every need, but is also all business. No time for making friends here.\u003c/p>\n\u003cp>As we were waiting for some friends to join us (they were trying to find a parking spot), we requested a meat appetizer plate, something very common in France. The waiter told us that they had stopped serving this, but offered us some foie gras as an appetizer. A great gesture, as the foie gras terrine was excellent!\u003c/p>\n\u003cp>The rest of meal was, just like the appetizer, very, very good. We enjoyed the escargot ravioli, the flank steak, the duck confit, and other traditional French dishes. Although the portions served were un-American (just enough to satisfy you taste buds) our table felt satisfied after diner.\u003c/p>\n\u003cp>Côté Sud has some challenges with regards to their “environment” (parking, crowded space, etc.) but serves some great dishes! If you are in the neighborhood, Côté Sud is certainly worth a visit! But would I drive out there on a Saturday night to dine? Probably not.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lesley-taylor.jpg\" alt=\"Lesley Taylor\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lesley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatric Physician Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nick’s Crispy Tacos\u003cbr>\n\u003cstrong>Reviewed Côté Sud:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLast Saturday I dined at Côté Sud, a trendy French restaurant in the Castro district of San Francisco. Climbing one flight of stairs, I opened the door to a cheerful, bustling little bistro. The walls were lemon yellow, and the sloped wood ceiling was a rich burgundy color. Enclaves at the back of the restaurant were colored in a sky blue. I sat at the bar while I awaited my party’s arrival. The bar itself was made of marble, lit from beneath. This made for a very beautiful bar top. Once my dining companions arrived, we were shown to our table, which was located on an enclosed porch overlooking the street below. I usually find enclosed porches somewhat drafty, however, this porch was as toasty as the main room of the restaurant. In addition, a clear advantage of porch seating was that the noise level was much less.\u003c/p>\n\u003cp>Since it was Saturday night, the restaurant was quite busy. Our server, a delightful young man with a soft French accent, still managed to greet us within minutes of our seating. Later in the meal, he shared with us that he was from France originally, however, he’d never leave San Francisco. None of us could blame him.\u003c/p>\n\u003cp>We selected a bottle of Chateau La Fleur Biban, a modestly priced Bordeaux. I found the wine to be outstanding and paired nicely with the food. Pieces of épi baguette were delivered to our bread plates from a large basket. The bread was perfectly crusty with a soft center. For my appetizer I ordered the \u003cem>clafoutis de tomates cerises\u003c/em> (small bacon and tomato quiches) accompanied by a lightly dressed side of greens. The quiches were superbly packed with flavor. Two of my dining companions ordered the French onion soup. I would recommend the quiche to all, but reserve the French onion soup for die-hard French onion soup fans only.\u003c/p>\n\u003cp>The entrees arrived in a timely fashion. I decided to go with the famous Cassoulet Special, and I was not disappointed. Typically, the cassoulet is served tableside, however, due to the business of the evening the server opted to serve it in the kitchen and bring the warm dish out to me. This was perfectly acceptable. The cassoulet was a rich stew of white beans, sausage, and duck. My dining companions all enjoyed bites of this dish. I sampled bites of the steak, which while satisfactory, did not hold a candle to my cassoulet.\u003c/p>\n\u003cp>Since my table had all opted for the prix fixe menu, we decided to partake in dessert. However, I was quite full from the large portions of the cassoulet. We split four different desserts: Gateau Basque, Paris-Brest, Moelleux Chocolat and crème brulée. The crème brulée was a delicate cream topped with a perfectly crusted sugar top. My dining companions and myself found this dessert to be our favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I found Côté Sud to be a pleasant experience. The ambiance was especially charming and the food was a delight. I may return to Côté Sud, especially if I had a dining companion fond of Provençal food.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/867/cote-sud-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_852": {
"type": "posts",
"id": "checkplease_852",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "852",
"score": null,
"sort": [
1223692747000
]
},
"guestAuthors": [],
"slug": "stella-alpina-osteria-reviews",
"title": "Stella Alpina Osteria: Reviews",
"publishDate": 1223692747,
"format": "aside",
"headTitle": "Stella Alpina Osteria: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Stella Alpina Osteria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=858\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">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/cp306iPod_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/40/2008/10/stellaalpinaosteria17.jpg\" alt=\"Braised Short Ribs with Mascarpone Polenta\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria18.jpg\" alt=\"Carpaccio All Albese\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria19.jpg\" alt=\"Truffle-Stuffed Gnocchi with Brown Butter and Sage Sauce\" hspace=\"3\">\u003cbr>\nBraised Short Ribs with Mascarpone Polenta; Carpaccio All’ Albese; Truffle-Stuffed Gnocchi with Brown Butter and Sage Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-cournoyer.jpg\" alt=\"Patrick Cournoyer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> In-Flight Training Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Stella Alpina Osteria\u003cbr>\n\u003cstrong>Reviewed Stella Alpina Osteria:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOur evening was nothing short of perfect. As always, Alisa (owner/proprietor) was a smiling face and hug when we walked in the door. She had the perfect table ready for us on the quaint heated patio. We started with a great wine suggestion from Yamila (one of the best servers in the Bay Area) of a 2005 Liberty School Syrah. The wine list is extensive with prices for all budgets. They have an interesting selection of Italian wines and local variety.\u003c/p>\n\u003cp>We had the Stella Alpina escargot, which was baked perfectly with olive oil, garlic, shallots, and parsley. The escargot was fresh and flavorful, and we enjoyed it all with crusty bread. I have had escargot at many types of restaurants with mixed results, but this was one of the best. The Insalata Stella was crisp and tart with butter lettuce, walnuts, gorgonzola, cranberries, and fresh citrus vinaigrette. For the entree, the braised short ribs melted in my mouth as they fell off the bone. The balance of the baked rigatoni pasta dish with the short ribs was the perfect pairing. The truffle oil mixed well with the Parmigiano crust. I am a wary diner when I see anything with “truffle” on the menu as it can feel like I am being bought. The use of truffle oil in this restaurant’s dishes are perfectly stated as a background, not foreground. Portion sizes were spot on for two people to share. The mascarpone polenta was a perfect side to the short ribs. For dessert, a decaf cappuccino with caramel gelato was a sweet (not overpowering) end to the meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The evening was, in one word, awesome. Service, quality, and taste were all top notch. The music was appropriate. Service was not intrusive, yet very attentive. The restaurant was very clean and appealing (even the bathrooms!). The table had fresh roses. Every time I go to this restaurant I sit down excited to enjoy the taste experience. It is a true representation of Italian Alps cuisine. Matteo, the owner/chef, stepped out of the kitchen twice to make sure we were enjoying everything. This is a restaurant to go and enjoy a relaxed meal. We dined over two and a half hours. I suggest taking your time to enjoy each course with the incredible wine. I highly recommend you check this place out!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emma-logan.jpg\" alt=\"Emma Logan\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emma\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Resources Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bette’s Oceanview Diner\u003cbr>\n\u003cstrong>Reviewed Stella Alpina Osteria:\u003c/strong> Saturday February 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was a dark and stormy night…it was! But we braved the elements and drove in our City CarShare down to Burlingame for an early Saturday evening reservation at Stella Alpina Osteria. We were greeted warmly and it was obvious that they treat regulars like family.\u003c/p>\n\u003cp>After being seated at a cute corner table by the windows, our very friendly server told us the specials and gave us a little time to make our decision. Deciding was tough, we both love Italian food, but we settled on the carpaccio and the special truffle stuffed gnocchi with brown butter and sage sauce for starters, I chose the veal osso buco special for my main, and my sweetie chose another of the specials, a house-made pasta with shrimp and mushrooms.\u003c/p>\n\u003cp>A bit of warm bread was placed on the table and shortly our starters arrived. The carpaccio was wonderfully light and clean tasting with the Parmigiano a salty and rich compliment. The gnocchi were a show stopper; they were absolutely amazing. I was sad to share but was happy to have bread to sop up that tasty butter sauce after the fluffy truffle clouds were gone.\u003c/p>\n\u003cp>The osso buco and pasta came out and, on very hot plates, were placed in front of the orderer without question from someone helping our server. It’s always nice when you don’t have to raise your hand like in grade school so that you can get the dinner you order. The osso buco was velvety and delicious and the house-made pasta eggy and very good.\u003c/p>\n\u003cp>We shared a tiramisu for dessert and had the most Italian tasting cappuccinos we’ve had since our honeymoon to Italy. A nice little anise biscotti was fun to find next to each cup.\u003c/p>\n\u003cp>In summary: the food was very good. It was what I imagine food would be like if I had an Italian grandmother. The downer was the drive down from San Francisco; I couldn’t have the wine that I would have loved to pair with our meal. One other irritation was a very loud table next to us that kept arguing with each other, but I certainly don’t fault the restaurant for that.\u003c/p>\n\u003cp>I would definitely eat here again (especially during truffle season) but would hope to rope someone else into driving.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bob-sarlatte.jpg\" alt=\"Bob Sarlatte\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chou Chou\u003cbr>\n\u003cstrong>Reviewed Stella Alpina Osteria:\u003c/strong> Tuesday February 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWell, this concluded a perfect “three for three” as far as I’m concerned! Despite its longish name, “Stella Alpina Osteria” was an elegant yet homey experience in every way.\u003c/p>\n\u003cp>A very intimate setting, slightly below street level, gives it a bit of a “speakeasy” feel. The smallish tables for two or four, each with miniature roses on the table, combined with a tiny bar area give this place a clubbish atmosphere that was special. We were pleasantly greeted (a “must” for me), and immediately given the night’s specials by an attentive and informed server who took our drink orders.\u003c/p>\n\u003cp>One of the marks of a good Italian restaurant is how well they make a Negroni, an cocktail of equal-parts gin, sweet vermouth, and Campari with the all-important hint of orange. This concoction could NOT have been better prepared! So many places do not take notice how important the first few minutes in a restaurant are; suffice it to say, we were off to a good start!\u003c/p>\n\u003cp>My wife eats light — normally ordering two appetizers instead of an entrée — so she opted for the Insalata Stella, which had butter lettuce, cranberries, walnuts, gorgonzola, etc. She seemed very happy with that. She followed with the Polenta and Gorgonzola Gratinata; she adored that dish, saying that there was “no way” she would finish it, but she amazingly did.\u003c/p>\n\u003cp>For purposes of this report, I wanted to try a different salad and was most pleased with Insalata di Bietole, a delicious beet salad that was rich with gorgonzola yet cut nicely with a honey mustard vinaigrette. My entree special –short ribs with a mascarpone polenta — was outstanding. Totally “off the bone” beef, again “cut” with a gremolata — a combination of parsley and lemon peel — to keep the richness at bay. This was really worth the high recommendation of our server.\u003c/p>\n\u003cp>Our accompanying wine service of Chianti and Pinot Grigio were equally great choices, and the dessert! Tiramisu can be too rich at times, but this was just right: ladyfingers, cream, and a bit of liqueur made it truly their “signature” dessert.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You know, being a city native and seeing my share of Italian cuisine, a lot of times one will have preconceived notions of what a suburban Italian restaurant may have to offer, but “Stella Alpina Osteria” dispelled all of that. A classy presentation, knowledgeable, polite staff, and excellent food prepared in a richly yet in no way “over the top” fashion. A definite “rewind.” I’m glad I had a chance to experience it as I will again soon!\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n401 Primrose Road (at Chapin)\r\nBurlingame, CA 94010\r\n\u003cstrong>Phone:\u003c/strong> 650-347-5733\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.stellaalpinaosteria.com\">www.stellaalpinaosteria\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725664976,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 1374
},
"headData": {
"title": "Stella Alpina Osteria: Reviews | KQED",
"description": "Location:\r\n401 Primrose Road (at Chapin)\r\nBurlingame, CA 94010\r\nPhone: 650-347-5733\r\nWebsite: www.stellaalpinaosteria\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Stella Alpina Osteria: Reviews",
"datePublished": "2008-10-10T19:39:07-07:00",
"dateModified": "2024-09-06T16:22:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/852/stella-alpina-osteria-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp306iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Stella Alpina Osteria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=858\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">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/cp306iPod_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/40/2008/10/stellaalpinaosteria17.jpg\" alt=\"Braised Short Ribs with Mascarpone Polenta\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria18.jpg\" alt=\"Carpaccio All Albese\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria19.jpg\" alt=\"Truffle-Stuffed Gnocchi with Brown Butter and Sage Sauce\" hspace=\"3\">\u003cbr>\nBraised Short Ribs with Mascarpone Polenta; Carpaccio All’ Albese; Truffle-Stuffed Gnocchi with Brown Butter and Sage Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-cournoyer.jpg\" alt=\"Patrick Cournoyer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> In-Flight Training Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Stella Alpina Osteria\u003cbr>\n\u003cstrong>Reviewed Stella Alpina Osteria:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOur evening was nothing short of perfect. As always, Alisa (owner/proprietor) was a smiling face and hug when we walked in the door. She had the perfect table ready for us on the quaint heated patio. We started with a great wine suggestion from Yamila (one of the best servers in the Bay Area) of a 2005 Liberty School Syrah. The wine list is extensive with prices for all budgets. They have an interesting selection of Italian wines and local variety.\u003c/p>\n\u003cp>We had the Stella Alpina escargot, which was baked perfectly with olive oil, garlic, shallots, and parsley. The escargot was fresh and flavorful, and we enjoyed it all with crusty bread. I have had escargot at many types of restaurants with mixed results, but this was one of the best. The Insalata Stella was crisp and tart with butter lettuce, walnuts, gorgonzola, cranberries, and fresh citrus vinaigrette. For the entree, the braised short ribs melted in my mouth as they fell off the bone. The balance of the baked rigatoni pasta dish with the short ribs was the perfect pairing. The truffle oil mixed well with the Parmigiano crust. I am a wary diner when I see anything with “truffle” on the menu as it can feel like I am being bought. The use of truffle oil in this restaurant’s dishes are perfectly stated as a background, not foreground. Portion sizes were spot on for two people to share. The mascarpone polenta was a perfect side to the short ribs. For dessert, a decaf cappuccino with caramel gelato was a sweet (not overpowering) end to the meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The evening was, in one word, awesome. Service, quality, and taste were all top notch. The music was appropriate. Service was not intrusive, yet very attentive. The restaurant was very clean and appealing (even the bathrooms!). The table had fresh roses. Every time I go to this restaurant I sit down excited to enjoy the taste experience. It is a true representation of Italian Alps cuisine. Matteo, the owner/chef, stepped out of the kitchen twice to make sure we were enjoying everything. This is a restaurant to go and enjoy a relaxed meal. We dined over two and a half hours. I suggest taking your time to enjoy each course with the incredible wine. I highly recommend you check this place out!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emma-logan.jpg\" alt=\"Emma Logan\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emma\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Resources Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bette’s Oceanview Diner\u003cbr>\n\u003cstrong>Reviewed Stella Alpina Osteria:\u003c/strong> Saturday February 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was a dark and stormy night…it was! But we braved the elements and drove in our City CarShare down to Burlingame for an early Saturday evening reservation at Stella Alpina Osteria. We were greeted warmly and it was obvious that they treat regulars like family.\u003c/p>\n\u003cp>After being seated at a cute corner table by the windows, our very friendly server told us the specials and gave us a little time to make our decision. Deciding was tough, we both love Italian food, but we settled on the carpaccio and the special truffle stuffed gnocchi with brown butter and sage sauce for starters, I chose the veal osso buco special for my main, and my sweetie chose another of the specials, a house-made pasta with shrimp and mushrooms.\u003c/p>\n\u003cp>A bit of warm bread was placed on the table and shortly our starters arrived. The carpaccio was wonderfully light and clean tasting with the Parmigiano a salty and rich compliment. The gnocchi were a show stopper; they were absolutely amazing. I was sad to share but was happy to have bread to sop up that tasty butter sauce after the fluffy truffle clouds were gone.\u003c/p>\n\u003cp>The osso buco and pasta came out and, on very hot plates, were placed in front of the orderer without question from someone helping our server. It’s always nice when you don’t have to raise your hand like in grade school so that you can get the dinner you order. The osso buco was velvety and delicious and the house-made pasta eggy and very good.\u003c/p>\n\u003cp>We shared a tiramisu for dessert and had the most Italian tasting cappuccinos we’ve had since our honeymoon to Italy. A nice little anise biscotti was fun to find next to each cup.\u003c/p>\n\u003cp>In summary: the food was very good. It was what I imagine food would be like if I had an Italian grandmother. The downer was the drive down from San Francisco; I couldn’t have the wine that I would have loved to pair with our meal. One other irritation was a very loud table next to us that kept arguing with each other, but I certainly don’t fault the restaurant for that.\u003c/p>\n\u003cp>I would definitely eat here again (especially during truffle season) but would hope to rope someone else into driving.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bob-sarlatte.jpg\" alt=\"Bob Sarlatte\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chou Chou\u003cbr>\n\u003cstrong>Reviewed Stella Alpina Osteria:\u003c/strong> Tuesday February 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWell, this concluded a perfect “three for three” as far as I’m concerned! Despite its longish name, “Stella Alpina Osteria” was an elegant yet homey experience in every way.\u003c/p>\n\u003cp>A very intimate setting, slightly below street level, gives it a bit of a “speakeasy” feel. The smallish tables for two or four, each with miniature roses on the table, combined with a tiny bar area give this place a clubbish atmosphere that was special. We were pleasantly greeted (a “must” for me), and immediately given the night’s specials by an attentive and informed server who took our drink orders.\u003c/p>\n\u003cp>One of the marks of a good Italian restaurant is how well they make a Negroni, an cocktail of equal-parts gin, sweet vermouth, and Campari with the all-important hint of orange. This concoction could NOT have been better prepared! So many places do not take notice how important the first few minutes in a restaurant are; suffice it to say, we were off to a good start!\u003c/p>\n\u003cp>My wife eats light — normally ordering two appetizers instead of an entrée — so she opted for the Insalata Stella, which had butter lettuce, cranberries, walnuts, gorgonzola, etc. She seemed very happy with that. She followed with the Polenta and Gorgonzola Gratinata; she adored that dish, saying that there was “no way” she would finish it, but she amazingly did.\u003c/p>\n\u003cp>For purposes of this report, I wanted to try a different salad and was most pleased with Insalata di Bietole, a delicious beet salad that was rich with gorgonzola yet cut nicely with a honey mustard vinaigrette. My entree special –short ribs with a mascarpone polenta — was outstanding. Totally “off the bone” beef, again “cut” with a gremolata — a combination of parsley and lemon peel — to keep the richness at bay. This was really worth the high recommendation of our server.\u003c/p>\n\u003cp>Our accompanying wine service of Chianti and Pinot Grigio were equally great choices, and the dessert! Tiramisu can be too rich at times, but this was just right: ladyfingers, cream, and a bit of liqueur made it truly their “signature” dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You know, being a city native and seeing my share of Italian cuisine, a lot of times one will have preconceived notions of what a suburban Italian restaurant may have to offer, but “Stella Alpina Osteria” dispelled all of that. A classy presentation, knowledgeable, polite staff, and excellent food prepared in a richly yet in no way “over the top” fashion. A definite “rewind.” I’m glad I had a chance to experience it as I will again soon!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/852/stella-alpina-osteria-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_856": {
"type": "posts",
"id": "checkplease_856",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "856",
"score": null,
"sort": [
1223692729000
]
},
"guestAuthors": [],
"slug": "bettes-oceanview-diner-reviews",
"title": "Bette's Oceanview Diner: Reviews",
"publishDate": 1223692729,
"format": "aside",
"headTitle": "Bette's Oceanview Diner: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Bette’s Oceanview Diner: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=859\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=861\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">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/cp306iPod_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/40/2008/10/bettesoceanviewdiner25.jpg\" alt=\"Scrapple, Poached Eggs,Tomatoes, and Toast\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner21.jpg\" alt=\"Green Onion and Salami Omelet and Potatoes with Sour Cream\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner20.jpg\" alt=\"Buttermilk Pancakes, Sausages and Potatoes\" hspace=\"3\">\u003cbr>\nScrapple, Poached Eggs, Tomatoes, and Toast; Green Onion and Salami Omelet and Potatoes with Sour Cream; Buttermilk Pancakes, Sausages, and Potatoes\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emma-logan.jpg\" alt=\"Emma Logan\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emma\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Resources Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bette’s Oceanview Diner\u003cbr>\n\u003cstrong>Reviewed Bette’s Oceanview Diner:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs always, the food was fabulous.\u003c/p>\n\u003cp>We came expecting a wait and were not surprised to be told it might be as much as an hour and 15 minutes by the friendly man running the front of the diner, as it was a holiday Monday and there were four of us (there are more tables for two). After an hour of sipping coffee from the shop next door and chatting in the outside area where people sat complete with Diner-provided blankets, we happily heard our names and were called inside to sit down. Once seated, we all drooled over the menus and placed our orders: mine was potato pancakes with a cup of fruit on the side, my friends ordered an herb and cheese omelet, the Maryland breakfast, and the Philadelphia breakfast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food arrived quickly, and our conversation abruptly stopped, as we all gobbled a few bites before looking up to offer samples around the table. The omelet was cheesy and delicious; the orderer declared that she had recently made the decision to judge breakfast/brunch restaurants by their potatoes, and that the home fries here at Bette’s, complete with onions and sour cream, passed her new litmus test with flying colors. The Maryland breakfast included a very tasty house-made corned beef hash and buttery poached eggs. The Philadelphia breakfast included grilled tomatoes, poached eggs and scrapple (a traditional Pennsylvania Dutch food that typically contains cornmeal and pork formed into a loaf and then sliced before being fried on the griddle), and even the uninitiated enjoyed this lighter tasting version of scrapple. My potato pancakes were deliciously crisp on the outside while creamy on the inside and were complemented well by both the sour cream and applesauce. The fruit cup was very good and enjoyed by all.\u003c/p>\n\u003cp>Sated, I looked around at the clean and bright space, enjoying the family photos and Fiesta Ware pitchers. My friends were surprised by the giant piece of cherry pie hanging over the register. We made smiley faces at the baby at the table behind us, intent on drawing on me with a crayon.\u003c/p>\n\u003cp>I will be back to Bette’s; the wait is always worth it.\u003c/p>\n\u003cp>Side note: my favorite place to eat at Bette’s is at the counter where I can watch the egg chef do his thing (I love that I can choose how done I’d like my eggs and really get what I ask for), while the other cooks in the small kitchen work in a clean, efficient and well-choreographed way.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-cournoyer.jpg\" alt=\"Patrick Cournoyer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> In-Flight Training Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Stella Alpina Osteria\u003cbr>\n\u003cstrong>Reviewed Bette’s Oceanview Diner:\u003c/strong> Sunday February 24, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLet me start by saying that I am a huge breakfast/brunch fan. I love spending a leisurely couple of hours at a good brunch place with great food. I took a look at the website for Bette’s before heading over to Berkeley. The reviews had me interested in checking this place out. We arrived at 12:00, and there was an hour wait, which I expected from reading the website. We waited outside for our table and watched all of the people walking by. The diner is on a cute street with many families out in the shops. I grabbed a book about the diner and flipped through it while waiting. I am glad I picked it up as it explained why the place is called “Oceanview” when there is no such view. I will not ruin it for you, but I am sure they get asked all of the time. If you want to know without asking, check out this book and find the explanation.\u003c/p>\n\u003cp>The diner is very small and very loud. We sat at a table in the back of the restaurant, which was a bit quieter than the rest of the place. The menu is pretty standard breakfast fare with a few additions. They serve sour cream with the home fries. They had a great selection of meats for sides. I would have liked more options for the omelet combinations.\u003c/p>\n\u003cp>I ordered a large fresh squeezed OJ, which was very tasty, and a cup of coffee. I had read that the coffee was really strong, which I was excited about, as I am a big fan of strong coffee. Well, the coffee was strong, but tasted burnt. I was a bit disappointed with the coffee.\u003c/p>\n\u003cp>The waitress was nice; she was very quick with us as was necessary to keep the flow of the place in sync. Tables were in and out very quickly as many people were waiting. I ordered a ham and cheese omelet, in which I asked to substitute chorizo for the ham. I also asked for it to be cooked well as I do not like “soft” omelets. I would suggest ordering it like this if you like omelets more firm as it was cooked to my liking. I also had a short stack of buttermilk pancakes as they had rave reviews on the website.\u003c/p>\n\u003cp>The omelet arrived and it was a nice size and looked fully stuffed with meat and cheese. The pancakes looked much better to me for some reason. Not that he omelet looked bad, but the pancakes looked great. Between the two, the pancakes were a clear winner in my book. The omelet was decent., but nothing spectacular. The pancakes were really good. They had a lot of flavor and were cooked perfectly.\u003c/p>\n\u003cp>Overall, the place is decent. I found it to be very loud and felt a bit rushed by all of the commotion. It lives up to its name of being a diner. The staff was fine, they all seemed very into keeping the place cranking right along. I was not blown away by the diner, but not disappointed. If I were over in that neighborhood and didn’t mind waiting an hour, I would go back. I would not make a special trip out there to go. It clearly is a popular place with the locals. Oh, and the pastries did look tasty but I did not try them.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bob-sarlatte.jpg\" alt=\"Bob Sarlatte\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chou Chou\u003cbr>\n\u003cstrong>Reviewed Bette’s Oceanview Diner:\u003c/strong> Tuesday February 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n This place is a total “winner” in every respect of the word. Located in an area of Berkeley I don’t often get to, 4th Street is lively and hip, yet not over the top and presumptuous in the least. College towns are bright, bookish and brainy, and usually put me in a good mood, and Bette’s simply complemented that experience.\u003c/p>\n\u003cp>On the back of the t-shirts worn by the waitresses at Bette’s it reads: “Good Food, Friendly Service,” and it is all that and more. Upon entering, a buddy and I heard the sounds of BB King as well as other blues tunes to follow. We were then promptly greeted with a smile and shown to a nice table, as we walked along a diner-like black and white tile floor. All the tables featured fresh lilies.\u003c/p>\n\u003cp>I love places that feature breakfast all day — their hours go to 2:30PM, opening at 6:30AM the day I was there — their lunch specials begin at 1PM, I think. I chose the “Breakfast Special,” a green onion and salami omelet that came with sour cream, pan-fried potatoes cooked with onions, and an onion bagel with cream cheese. The portions aren’t huge, but you don’t mind since the “sides” are prepared with as much attention to detail as the main dish. A nice toasted bagel with cream cheese and the potatoes were great. At the time of day we were there (1:30PM), things were pretty quiet, but with a hum of business to it. I chose a Mimosa — champagne and OJ — as my beverage, and that was also nice.\u003c/p>\n\u003cp>My friend Mike had the fish tacos; he loved them, commenting favorably on the light batter, their “clean taste,” the fresh lettuce, and the fact there were two tortillas per taco — not just one — thereby avoiding any messiness in eating them, no “breakage.” He also called his lemonade “nice and tart!” And when Mike didn’t finish the black beans that accompanied his meal, the waitress happily provided me with extra sour cream as I dug into them!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Totally polite help, reasonable prices, and great quality in an upbeat and winning atmosphere make Bette’s Oceanview Diner a place I would return to again and again.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\n1807 Fourth Street (at Hearst)\nBerkeley, CA 94710\n\u003cstrong>Phone:\u003c/strong> 510-644-3230\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bettesdiner.com\">www.bettesdiner.com\u003c/a>\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725664979,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 1551
},
"headData": {
"title": "Bette's Oceanview Diner: Reviews | KQED",
"description": "Location:\n1807 Fourth Street (at Hearst)\nBerkeley, CA 94710\nPhone: 510-644-3230\nWebsite: www.bettesdiner.com\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bette's Oceanview Diner: Reviews",
"datePublished": "2008-10-10T19:38:49-07:00",
"dateModified": "2024-09-06T16:22:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/856/bettes-oceanview-diner-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp306iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bette’s Oceanview Diner: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=859\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=861\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">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/cp306iPod_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/40/2008/10/bettesoceanviewdiner25.jpg\" alt=\"Scrapple, Poached Eggs,Tomatoes, and Toast\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner21.jpg\" alt=\"Green Onion and Salami Omelet and Potatoes with Sour Cream\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner20.jpg\" alt=\"Buttermilk Pancakes, Sausages and Potatoes\" hspace=\"3\">\u003cbr>\nScrapple, Poached Eggs, Tomatoes, and Toast; Green Onion and Salami Omelet and Potatoes with Sour Cream; Buttermilk Pancakes, Sausages, and Potatoes\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emma-logan.jpg\" alt=\"Emma Logan\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emma\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Resources Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bette’s Oceanview Diner\u003cbr>\n\u003cstrong>Reviewed Bette’s Oceanview Diner:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs always, the food was fabulous.\u003c/p>\n\u003cp>We came expecting a wait and were not surprised to be told it might be as much as an hour and 15 minutes by the friendly man running the front of the diner, as it was a holiday Monday and there were four of us (there are more tables for two). After an hour of sipping coffee from the shop next door and chatting in the outside area where people sat complete with Diner-provided blankets, we happily heard our names and were called inside to sit down. Once seated, we all drooled over the menus and placed our orders: mine was potato pancakes with a cup of fruit on the side, my friends ordered an herb and cheese omelet, the Maryland breakfast, and the Philadelphia breakfast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The food arrived quickly, and our conversation abruptly stopped, as we all gobbled a few bites before looking up to offer samples around the table. The omelet was cheesy and delicious; the orderer declared that she had recently made the decision to judge breakfast/brunch restaurants by their potatoes, and that the home fries here at Bette’s, complete with onions and sour cream, passed her new litmus test with flying colors. The Maryland breakfast included a very tasty house-made corned beef hash and buttery poached eggs. The Philadelphia breakfast included grilled tomatoes, poached eggs and scrapple (a traditional Pennsylvania Dutch food that typically contains cornmeal and pork formed into a loaf and then sliced before being fried on the griddle), and even the uninitiated enjoyed this lighter tasting version of scrapple. My potato pancakes were deliciously crisp on the outside while creamy on the inside and were complemented well by both the sour cream and applesauce. The fruit cup was very good and enjoyed by all.\u003c/p>\n\u003cp>Sated, I looked around at the clean and bright space, enjoying the family photos and Fiesta Ware pitchers. My friends were surprised by the giant piece of cherry pie hanging over the register. We made smiley faces at the baby at the table behind us, intent on drawing on me with a crayon.\u003c/p>\n\u003cp>I will be back to Bette’s; the wait is always worth it.\u003c/p>\n\u003cp>Side note: my favorite place to eat at Bette’s is at the counter where I can watch the egg chef do his thing (I love that I can choose how done I’d like my eggs and really get what I ask for), while the other cooks in the small kitchen work in a clean, efficient and well-choreographed way.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-cournoyer.jpg\" alt=\"Patrick Cournoyer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> In-Flight Training Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Stella Alpina Osteria\u003cbr>\n\u003cstrong>Reviewed Bette’s Oceanview Diner:\u003c/strong> Sunday February 24, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLet me start by saying that I am a huge breakfast/brunch fan. I love spending a leisurely couple of hours at a good brunch place with great food. I took a look at the website for Bette’s before heading over to Berkeley. The reviews had me interested in checking this place out. We arrived at 12:00, and there was an hour wait, which I expected from reading the website. We waited outside for our table and watched all of the people walking by. The diner is on a cute street with many families out in the shops. I grabbed a book about the diner and flipped through it while waiting. I am glad I picked it up as it explained why the place is called “Oceanview” when there is no such view. I will not ruin it for you, but I am sure they get asked all of the time. If you want to know without asking, check out this book and find the explanation.\u003c/p>\n\u003cp>The diner is very small and very loud. We sat at a table in the back of the restaurant, which was a bit quieter than the rest of the place. The menu is pretty standard breakfast fare with a few additions. They serve sour cream with the home fries. They had a great selection of meats for sides. I would have liked more options for the omelet combinations.\u003c/p>\n\u003cp>I ordered a large fresh squeezed OJ, which was very tasty, and a cup of coffee. I had read that the coffee was really strong, which I was excited about, as I am a big fan of strong coffee. Well, the coffee was strong, but tasted burnt. I was a bit disappointed with the coffee.\u003c/p>\n\u003cp>The waitress was nice; she was very quick with us as was necessary to keep the flow of the place in sync. Tables were in and out very quickly as many people were waiting. I ordered a ham and cheese omelet, in which I asked to substitute chorizo for the ham. I also asked for it to be cooked well as I do not like “soft” omelets. I would suggest ordering it like this if you like omelets more firm as it was cooked to my liking. I also had a short stack of buttermilk pancakes as they had rave reviews on the website.\u003c/p>\n\u003cp>The omelet arrived and it was a nice size and looked fully stuffed with meat and cheese. The pancakes looked much better to me for some reason. Not that he omelet looked bad, but the pancakes looked great. Between the two, the pancakes were a clear winner in my book. The omelet was decent., but nothing spectacular. The pancakes were really good. They had a lot of flavor and were cooked perfectly.\u003c/p>\n\u003cp>Overall, the place is decent. I found it to be very loud and felt a bit rushed by all of the commotion. It lives up to its name of being a diner. The staff was fine, they all seemed very into keeping the place cranking right along. I was not blown away by the diner, but not disappointed. If I were over in that neighborhood and didn’t mind waiting an hour, I would go back. I would not make a special trip out there to go. It clearly is a popular place with the locals. Oh, and the pastries did look tasty but I did not try them.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bob-sarlatte.jpg\" alt=\"Bob Sarlatte\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chou Chou\u003cbr>\n\u003cstrong>Reviewed Bette’s Oceanview Diner:\u003c/strong> Tuesday February 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n This place is a total “winner” in every respect of the word. Located in an area of Berkeley I don’t often get to, 4th Street is lively and hip, yet not over the top and presumptuous in the least. College towns are bright, bookish and brainy, and usually put me in a good mood, and Bette’s simply complemented that experience.\u003c/p>\n\u003cp>On the back of the t-shirts worn by the waitresses at Bette’s it reads: “Good Food, Friendly Service,” and it is all that and more. Upon entering, a buddy and I heard the sounds of BB King as well as other blues tunes to follow. We were then promptly greeted with a smile and shown to a nice table, as we walked along a diner-like black and white tile floor. All the tables featured fresh lilies.\u003c/p>\n\u003cp>I love places that feature breakfast all day — their hours go to 2:30PM, opening at 6:30AM the day I was there — their lunch specials begin at 1PM, I think. I chose the “Breakfast Special,” a green onion and salami omelet that came with sour cream, pan-fried potatoes cooked with onions, and an onion bagel with cream cheese. The portions aren’t huge, but you don’t mind since the “sides” are prepared with as much attention to detail as the main dish. A nice toasted bagel with cream cheese and the potatoes were great. At the time of day we were there (1:30PM), things were pretty quiet, but with a hum of business to it. I chose a Mimosa — champagne and OJ — as my beverage, and that was also nice.\u003c/p>\n\u003cp>My friend Mike had the fish tacos; he loved them, commenting favorably on the light batter, their “clean taste,” the fresh lettuce, and the fact there were two tortillas per taco — not just one — thereby avoiding any messiness in eating them, no “breakage.” He also called his lemonade “nice and tart!” And when Mike didn’t finish the black beans that accompanied his meal, the waitress happily provided me with extra sour cream as I dug into them!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Totally polite help, reasonable prices, and great quality in an upbeat and winning atmosphere make Bette’s Oceanview Diner a place I would return to again and again.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/856/bettes-oceanview-diner-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?category=reviews": {
"isFetching": false,
"latestQuery": {
"from": 348,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 488,
"relation": "eq"
},
"items": [
"checkplease_1010",
"checkplease_968",
"checkplease_972",
"checkplease_973",
"checkplease_929",
"checkplease_934",
"checkplease_933",
"checkplease_863",
"checkplease_868",
"checkplease_867",
"checkplease_852",
"checkplease_856"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"checkplease_category_reviews": {
"isLoading": true
},
"checkplease_10": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"link": "/checkplease/category/reviews"
},
"checkplease_9339": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"found": true
},
"relationships": {},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"link": "/checkplease/program/check-please"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
