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"content": "\u003cp>\u003cstrong>West Coast Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=559\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=529\">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/real/tv/productions/checkplease/cp222.rm.ram\">\u003cstrong>Stream episode\u003c/strong>\u003c/a> (requires RealPlayer: \u003ca href=\"http://forms.real.com/netzip/getrde601.html?h=software-dl.real.com&dc=112111201119&f=windows/RealPlayer10-5GOLD_bb.exe&p=RealOne+Player&oem=dlrhap_bb&tagtype=ie&type=dlrhap_bb\">windows\u003c/a> | \u003ca href=\"https://order.real.com/pt/order.html?country=US&language=EN&mppi=0&mppos_list=0&mpst=0&ppath=cpmacpl060204a&pageregion=player_button&pcode=rn&src=realhome_bb_0_3_1_0_0_1_20051121%2Crealplayer_8020,sp_os_mac&opage=sp_os_mac\">mac\u003c/a>)\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp222iPod_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/40/2007/11/westcoastcafe21.jpg\" alt=\"Caprese Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe22.jpg\" alt=\"Veal Stuffed Cannelloni\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe23.jpg\" alt=\"Veal Parmigiana with Polenta and Green Beans\" hspace=\"3\">\u003cbr>\nCaprese Salad, Veal Stuffed Cannelloni, Veal Parmigiana with Polenta and Green Beans\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/edward-massolo.jpg\" alt=\"Ed Massolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accordian Player and Octogenarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> South San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> West Coast Cafe\u003cbr>\n\u003cstrong>Reviewed West Coast Cafe:\u003c/strong> Saturday July 7, 2007\u003c/p>\n\u003cp>West Coast Café — Tuscan Style Cooking Italian Restaurant\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not a large restaurant, I would guess fifteen to twenty tables that seat 2, 4, 6 people per. Fresh white tablecloths, napkins, etc. Soft Italian taped music background. The typical family style restaurant you find throughout Italy.\u003c/p>\n\u003cp>Antipasto: 8 to choose from. My favorite is calamari sauté with mushrooms in a tomato sauce. A meal in itself when eaten with warm baked bread baked at the restaurant. Antipastos range in price from $4.00 to $7.50, each.\u003c/p>\n\u003cp>Primi Piatti: If you enjoy pasta dishes, this is for you. Tortelli, linguini, fettuccine, gnocchi, to name a few. Thirteen dishes to choose from, cooked to perfection. Prices $10.00 to $13.50 each.\u003c/p>\n\u003cp>Secondi Piatti: Veal, lamb, steaks, chicken, prawns, calamari, and steak piccata (one of my favorites) sautéed in a lemon, caper, and white wine sauce with a veggie and soft, smooth polenta (to die for). Prices $14.50 to $18.50 each.\u003c/p>\n\u003cp>I believe in a glass of wine with a good station meal. $5.00 a glass, or if we are more than two, I will order a bottle of Chenin Blanc for $20.00.\u003c/p>\n\u003cp>They make their own desserts — tiramisu, gelato, to mention a few.\u003c/p>\n\u003cp>My wife and I enjoy a meal at West Coast once or twice a month. We have an antipasto, which we share, one of the first or second plates, a glass of wine and a dessert, which we share. The quality, portions, service, décor, and atmosphere are excellent. My superb meal usually costs me $25.00 to $30.00 each.\u003c/p>\n\u003cp>Parking may be difficult on San Mateo Avenue in San Bruno. Go around to the back of the restaurant, there’s ample parking and back entrance.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/janette-fragakis.jpg\" alt=\"Janette Fragakis\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Janette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Primary Educator and Mother\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Central Market\u003cbr>\n\u003cstrong>Reviewed West Coast Cafe:\u003c/strong> Tuesday July 10, 2007\u003c/p>\n\u003cp>When we first arrived, it was very nice to have an easily accessible parking lot in the back. Also, my husband is from the area, and it was a surprise that this was a recommended restaurant from \u003cem>Check, Please! Bay Area\u003c/em> — my mother-in-law and father-in-law had actually visited the restaurant once before.\u003c/p>\n\u003cp>When we arrived, the decor felt very nice and homey; it was a bit simple, but the colors were relaxing. We were greeted very nicely by the staff and they were very attentive to our entrance to the restaurant and seated at a large table. We brought my mother-in-law, father-in-law, and both or our children (5 and 3 years of age).\u003c/p>\n\u003cp>To start, for appetizers, we ordered the calamari in a tomato sauce, which was incredible. It kept the great taste of sautéed calamari, while the broth was definitely spicy, but complementary only; it did not steal the dish. We also tried the bruschetta, which was good, nothing spectacular. The last appetizer we tried was a fresh mozzarella dish with tomatoes, also simple and tasty.\u003c/p>\n\u003cp>We had a second course of gnocchi in a spinach and Gorgonzola cream sauce. This was the most disappointing dish that we tasted. We do order this at every Italian restaurant that we go to, and this was actually one of the worst that we had.\u003c/p>\n\u003cp>The real star of the restaurant was the INCREDIBLE veal that all of the adults ate. We had:\u003c/p>\n\u003cp>1. Veal Parmigiana\u003cbr>\n2. Veal Saltimbocca\u003cbr>\n3. Veal Piccata\u003cbr>\n4. Veal Stuffed Cannelloni\u003c/p>\n\u003cp>We all agreed that the veal was the best that we had eaten anywhere. This is the signature dish of the restaurant. The portions were large, the taste was incredible, and the meat was fork-cut tender.\u003c/p>\n\u003cp>Lastly, the dessert menu left us disappointed in the limit of the choices. We tried one of each, and all were average.\u003c/p>\n\u003cp>Overall, the restaurant was good, and the veal was spectacular. We would revisit the restaurant, since my in-laws live ten minutes away. The service was impeccable and speedy, and the restaurant was kid-friendly. A good choice!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/derek-johnson.jpg\" alt=\"Derek Johnson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Derek\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Guru\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marta’s Kitchen in Jay ‘N Bee Club\u003cbr>\n\u003cstrong>Reviewed West Coast Cafe:\u003c/strong> Tuesday July 10, 2007\n\u003cp>So, we went in to this place in San Bruno. It was well lit, with ample parking, and easy to get to. We looked at the menu; it was classic Italian fare, simple but good, and wow, were the prices reasonable! The place was open, so we could sit wherever we wanted; so we sat near the window for the light, which overlooked a vacant lot. Let me preface this now, at that moment I wanted this place to be killer. Reasonably priced wine list, nice simple décor, ample parking — it had everything going for it. The menu looked like good, classic Italian with cheap Chiantis on the wine list. There was a soup of the day — clam chowder — so I went for that, and there in the pasta section was what they called the house specialty, a ragu lasagna. It stated it needed at least fifteen minute to prepare. It was here I noticed what Hollywood directors would call “foreshadowing”: a dirty wine glass. And well, this was the beginning of the end. The wine we ordered was not on the menu, but the waiter mentioned they had a better wine as the house wine, so we ordered that instead.\u003c/p>\n\u003cp>The soup then came out, rushed, bland, and it needed my peppering and Tabasco culinary skills to set it straight. My date went with the old tried and true Caesar salad, it was just simple. Eat it, forget it. Then BLAM! There were the entrees, I mean, it wasn’t maybe fifteen minutes (stated time for lasagna) when they came out. I figured, “Hey, it’s the house special, so it must be something of note, if they’re going to come out and call it special.” The food was coming out too fast, and we didn’t get a chance to really enjoy the experience. It was as if they were trying to turn the table like lunch service.\u003c/p>\n\u003cp>The service was attentive, too attentive and green, as though they did not understand the enjoyment of what a meal could bring. I mean, Italians defined the long leisurely meal. When conversation took over the bland food, the various staff members would attempt to clear the plates, although we kept stating that we were not finished. In addition to the food on our plates, we still had half a bottle of wine to finish. Regarding the food, my lasagna was so salty I couldn’t finish it, and it was overcooked. How do you overcook a fifteen-minute, required house special in twelve minutes? Bending Time Café maybe can. On the other hand, the lemon chicken was very good and my date enjoyed it. Although simple in preparation, it was very well executed. The potatoes were perfectly roasted, however the accompanying vegetables were draped in oil, so she stayed away from that. Realistically, if we had not spent time conversing over the wine, which was fine, and didn’t produce a hangover, we could have been there thirty to forty minutes, tops.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would really have a tough time recommending this place to my friends or co-workers. Maybe a distant cousin, twice by marriage. There are so many great little hole-in-the-wall Italian places that this one just doesn’t measure up. Maybe if I lived in the area, I’d come back for lunch, but there’s a better Burmese place just up the street. Though a decent bang for the buck at start, overall, it did not feel like money well-spent. And that’s too bad, ’cause I really wanted it to be good. We need more restaurants — in theory — like this place.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\n466 San Mateo Avenue (at Jenevein Street)\nSan Bruno, CA 94066\n\u003cstrong>Phone:\u003c/strong> 650-588-1912\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.westcoast-cafe.com\">www.westcoast-cafe.com\u003c/a>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>West Coast Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=559\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=529\">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/real/tv/productions/checkplease/cp222.rm.ram\">\u003cstrong>Stream episode\u003c/strong>\u003c/a> (requires RealPlayer: \u003ca href=\"http://forms.real.com/netzip/getrde601.html?h=software-dl.real.com&dc=112111201119&f=windows/RealPlayer10-5GOLD_bb.exe&p=RealOne+Player&oem=dlrhap_bb&tagtype=ie&type=dlrhap_bb\">windows\u003c/a> | \u003ca href=\"https://order.real.com/pt/order.html?country=US&language=EN&mppi=0&mppos_list=0&mpst=0&ppath=cpmacpl060204a&pageregion=player_button&pcode=rn&src=realhome_bb_0_3_1_0_0_1_20051121%2Crealplayer_8020,sp_os_mac&opage=sp_os_mac\">mac\u003c/a>)\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp222iPod_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/40/2007/11/westcoastcafe21.jpg\" alt=\"Caprese Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe22.jpg\" alt=\"Veal Stuffed Cannelloni\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe23.jpg\" alt=\"Veal Parmigiana with Polenta and Green Beans\" hspace=\"3\">\u003cbr>\nCaprese Salad, Veal Stuffed Cannelloni, Veal Parmigiana with Polenta and Green Beans\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/edward-massolo.jpg\" alt=\"Ed Massolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accordian Player and Octogenarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> South San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> West Coast Cafe\u003cbr>\n\u003cstrong>Reviewed West Coast Cafe:\u003c/strong> Saturday July 7, 2007\u003c/p>\n\u003cp>West Coast Café — Tuscan Style Cooking Italian Restaurant\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not a large restaurant, I would guess fifteen to twenty tables that seat 2, 4, 6 people per. Fresh white tablecloths, napkins, etc. Soft Italian taped music background. The typical family style restaurant you find throughout Italy.\u003c/p>\n\u003cp>Antipasto: 8 to choose from. My favorite is calamari sauté with mushrooms in a tomato sauce. A meal in itself when eaten with warm baked bread baked at the restaurant. Antipastos range in price from $4.00 to $7.50, each.\u003c/p>\n\u003cp>Primi Piatti: If you enjoy pasta dishes, this is for you. Tortelli, linguini, fettuccine, gnocchi, to name a few. Thirteen dishes to choose from, cooked to perfection. Prices $10.00 to $13.50 each.\u003c/p>\n\u003cp>Secondi Piatti: Veal, lamb, steaks, chicken, prawns, calamari, and steak piccata (one of my favorites) sautéed in a lemon, caper, and white wine sauce with a veggie and soft, smooth polenta (to die for). Prices $14.50 to $18.50 each.\u003c/p>\n\u003cp>I believe in a glass of wine with a good station meal. $5.00 a glass, or if we are more than two, I will order a bottle of Chenin Blanc for $20.00.\u003c/p>\n\u003cp>They make their own desserts — tiramisu, gelato, to mention a few.\u003c/p>\n\u003cp>My wife and I enjoy a meal at West Coast once or twice a month. We have an antipasto, which we share, one of the first or second plates, a glass of wine and a dessert, which we share. The quality, portions, service, décor, and atmosphere are excellent. My superb meal usually costs me $25.00 to $30.00 each.\u003c/p>\n\u003cp>Parking may be difficult on San Mateo Avenue in San Bruno. Go around to the back of the restaurant, there’s ample parking and back entrance.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/janette-fragakis.jpg\" alt=\"Janette Fragakis\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Janette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Primary Educator and Mother\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Central Market\u003cbr>\n\u003cstrong>Reviewed West Coast Cafe:\u003c/strong> Tuesday July 10, 2007\u003c/p>\n\u003cp>When we first arrived, it was very nice to have an easily accessible parking lot in the back. Also, my husband is from the area, and it was a surprise that this was a recommended restaurant from \u003cem>Check, Please! Bay Area\u003c/em> — my mother-in-law and father-in-law had actually visited the restaurant once before.\u003c/p>\n\u003cp>When we arrived, the decor felt very nice and homey; it was a bit simple, but the colors were relaxing. We were greeted very nicely by the staff and they were very attentive to our entrance to the restaurant and seated at a large table. We brought my mother-in-law, father-in-law, and both or our children (5 and 3 years of age).\u003c/p>\n\u003cp>To start, for appetizers, we ordered the calamari in a tomato sauce, which was incredible. It kept the great taste of sautéed calamari, while the broth was definitely spicy, but complementary only; it did not steal the dish. We also tried the bruschetta, which was good, nothing spectacular. The last appetizer we tried was a fresh mozzarella dish with tomatoes, also simple and tasty.\u003c/p>\n\u003cp>We had a second course of gnocchi in a spinach and Gorgonzola cream sauce. This was the most disappointing dish that we tasted. We do order this at every Italian restaurant that we go to, and this was actually one of the worst that we had.\u003c/p>\n\u003cp>The real star of the restaurant was the INCREDIBLE veal that all of the adults ate. We had:\u003c/p>\n\u003cp>1. Veal Parmigiana\u003cbr>\n2. Veal Saltimbocca\u003cbr>\n3. Veal Piccata\u003cbr>\n4. Veal Stuffed Cannelloni\u003c/p>\n\u003cp>We all agreed that the veal was the best that we had eaten anywhere. This is the signature dish of the restaurant. The portions were large, the taste was incredible, and the meat was fork-cut tender.\u003c/p>\n\u003cp>Lastly, the dessert menu left us disappointed in the limit of the choices. We tried one of each, and all were average.\u003c/p>\n\u003cp>Overall, the restaurant was good, and the veal was spectacular. We would revisit the restaurant, since my in-laws live ten minutes away. The service was impeccable and speedy, and the restaurant was kid-friendly. A good choice!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/derek-johnson.jpg\" alt=\"Derek Johnson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Derek\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Guru\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marta’s Kitchen in Jay ‘N Bee Club\u003cbr>\n\u003cstrong>Reviewed West Coast Cafe:\u003c/strong> Tuesday July 10, 2007\n\u003cp>So, we went in to this place in San Bruno. It was well lit, with ample parking, and easy to get to. We looked at the menu; it was classic Italian fare, simple but good, and wow, were the prices reasonable! The place was open, so we could sit wherever we wanted; so we sat near the window for the light, which overlooked a vacant lot. Let me preface this now, at that moment I wanted this place to be killer. Reasonably priced wine list, nice simple décor, ample parking — it had everything going for it. The menu looked like good, classic Italian with cheap Chiantis on the wine list. There was a soup of the day — clam chowder — so I went for that, and there in the pasta section was what they called the house specialty, a ragu lasagna. It stated it needed at least fifteen minute to prepare. It was here I noticed what Hollywood directors would call “foreshadowing”: a dirty wine glass. And well, this was the beginning of the end. The wine we ordered was not on the menu, but the waiter mentioned they had a better wine as the house wine, so we ordered that instead.\u003c/p>\n\u003cp>The soup then came out, rushed, bland, and it needed my peppering and Tabasco culinary skills to set it straight. My date went with the old tried and true Caesar salad, it was just simple. Eat it, forget it. Then BLAM! There were the entrees, I mean, it wasn’t maybe fifteen minutes (stated time for lasagna) when they came out. I figured, “Hey, it’s the house special, so it must be something of note, if they’re going to come out and call it special.” The food was coming out too fast, and we didn’t get a chance to really enjoy the experience. It was as if they were trying to turn the table like lunch service.\u003c/p>\n\u003cp>The service was attentive, too attentive and green, as though they did not understand the enjoyment of what a meal could bring. I mean, Italians defined the long leisurely meal. When conversation took over the bland food, the various staff members would attempt to clear the plates, although we kept stating that we were not finished. In addition to the food on our plates, we still had half a bottle of wine to finish. Regarding the food, my lasagna was so salty I couldn’t finish it, and it was overcooked. How do you overcook a fifteen-minute, required house special in twelve minutes? Bending Time Café maybe can. On the other hand, the lemon chicken was very good and my date enjoyed it. Although simple in preparation, it was very well executed. The potatoes were perfectly roasted, however the accompanying vegetables were draped in oil, so she stayed away from that. Realistically, if we had not spent time conversing over the wine, which was fine, and didn’t produce a hangover, we could have been there thirty to forty minutes, tops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would really have a tough time recommending this place to my friends or co-workers. Maybe a distant cousin, twice by marriage. There are so many great little hole-in-the-wall Italian places that this one just doesn’t measure up. Maybe if I lived in the area, I’d come back for lunch, but there’s a better Burmese place just up the street. Though a decent bang for the buck at start, overall, it did not feel like money well-spent. And that’s too bad, ’cause I really wanted it to be good. We need more restaurants — in theory — like this place.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Folie: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=506\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=528\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/40/2007/11/lafolie17.jpg\" alt=\"Goat Cheese and Fourme DAmbert Terrine\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie21.jpg\" alt=\"Mushroom-Stuffed Roti of Quail and Squab\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie26.jpg\" alt=\"Chocolate Caramel Mousse\" hspace=\"3\">\u003cbr>\nGoat Cheese and Fourme d’Ambert Terrine with Baby Pickled Beets, Toasted Walnuts, and Frisée Salad; Mushroom-Stuffed Roti of Quail and Squab, Wrapped in Crispy Potato Strings and served with Truffled Natural Jus; Chocolate Caramel Mousse\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/liam-mayclem.jpg\" alt=\"Liam Mayclem\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> TV Host and Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Folie\u003cbr>\n\u003cstrong>Reviewed La Folie:\u003c/strong> Monday June 4, 2007\n\u003cp>La Folie, on Polk Street is a high-end French bistro that has long been one of my favorite restaurants in San Francisco. It’s a place I will venture to for a special occasion, for a memorable culinary experience. I have never been disappointed here, and on this Monday night, I was hoping to be transported to food heaven once again.\u003c/p>\n\u003cp>Valet parking is available upon arrival. Parking on this busy stretch of Polk Street can be tough, so it’s worth the $15 to let someone else worry about parking the car.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A warm, friendly hostess greeting us as we walked into La Folie for our 8.45pm reservation. We were asked where we would like to sit? The prized window seat and the table where Bill Clinton once sat was taken, so we took a nice four-top that looked out over the entire restaurant, perfect.\u003c/p>\n\u003cp>The décor is warm and inviting, upscale but not pretentious. La Folie is a restaurant with a sense of fun, BUT is serious about ensuring you have a top drawer experience, and there are chefs at play in the kitchen who will make it so.\u003c/p>\n\u003cp>Chef Roland Passot is the grand fromage here; executive chef and a master of French culinary fare. He has worked his magic here for almost twenty years; for pop stars, movie makers, and politicians, and tonight it’s my turn. In fact, no matter who you are, you are made to feel like the aforementioned here, I’ll go for pop star!\u003c/p>\n\u003cp>The sommelier, Kristin, stops by to share the expansive and impressive wine list, more of a book. There is wine to choose from all corners of the globe. I decide to go French, so on our wine expert’s recommendation we start with a bottle of Henriot Brut, a delicate sparkling wine, delightful.\u003c/p>\n\u003cp>La Folie features four different set menus:\u003cbr>\nThe three-course at $70\u003cbr>\nThe four-course at $80\u003cbr>\nThe five-course at $90\u003cbr>\nThe Menu du Marche for $105.\u003c/p>\n\u003cp>We decide to go crazy, go all out, and choose the five-course menu. A long night lay ahead, would our tummies survive the test? Before we even ordered our first dish the chef sent out an “amuse bouche” (French dictionary please) to help wet our appetites, and boy did it. Pea sorbet with crispy bacon and small, marinated vegetables. Yes, ice cream and bacon. What an unlikely combination, but it worked and set the tone for the evening.\u003c/p>\n\u003cp>Reading the menu alone was a fun adventure: Frogs Legs, Trio of Rabbit, Pig Feet — all things I rarely find on a menu. A clue that the evening will be, if you choose, an amazing culinary adventure.\u003c/p>\n\u003cp>I began with the poached organic duck egg, accompanied by crispy sweetbread. The egg was slightly richer than chicken egg, half the size, and bursting with double the flavour. Ahh. A first for me, and it was heaven.\u003c/p>\n\u003cp>Next course, The roti of quail and squab stuffed with mushrooms was another first and another homerun. The medium rare quail oozed buckets of juicy goodness, and combined with the crispy potato strings, it was perfection. Along with the natural jus and truffles, it made for a party on my palate. The portion was just right, not too small, nor too big, as there was still much food to come on the road ahead. Every dish served offers an element of surprise, even with the dishes you think you know, you are met with a plate full of culinary artistry that fills you full of wonder.\u003c/p>\n\u003cp>|Dinner at La Folie is the gift that keeps on giving, and our fourth mouthwatering dish was proof of that: the Chesapeake Bay soft shell crab with wild arugula, sweet corn and, yes, more bacon in the smoked bacon chowder. It would be rude to dine here and not sample some seafood, always fresh, always complimented, but not overwhelmed by, other flavours, and this dish was tasty with a capital “T.”\u003c/p>\n\u003cp>Oh, my word, the food marathon is not over yet. We still have dessert to come and I have no idea where we are going to put it…but alas we find room. Dessert is a warm Edam cheese soufflé with fromage blanc sorbet and, wait for it, crispy bacon and white sesame tuile. So, to translate: a soufflé with cheese, cheese, and our old friend bacon. Luckily, I love bacon, you have to if you are to eat here. And the idea of bacon as part of a dessert may alarm some. However it worked perfectly with the soufflé.\u003c/p>\n\u003cp>What can I say. You get what you pay for and yes, dinner here is a pretty penny, but it is worth every single one. A memorable meal in a first class restaurant with first class service and food. I will savour and cherish this exquisite night of food for some months to come.\u003c/p>\n\u003cp>Merci, Chef Roland Passot. We venture home with happy tummies…ooh, all that bacon!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/corie-tyson.jpg\" alt=\"Corie Tyson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dance Choreographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Golden Lotus\u003cbr>\n\u003cstrong>Reviewed La Folie:\u003c/strong> Saturday June 9, 2007\u003c/p>\n\u003cp>La Folie was a fabulous treat. Parking was tough, as it is in that area, and after a brisk few block walk to the restaurant, I found out they have valet parking! The interior was beautiful: mirrored walls, perfectly dimmed lighting, deep rich colors. It was definitely modern elegance that was balanced nicely by a friendly waitstaff. This we didn’t find out at first though.\u003c/p>\n\u003cp>We arrived exactly at the time of our reservation. The hostess asked us to wait at the bar while they set our table. While marveling at the decor, we noticed two other couples walk in. They were seated within a few minutes. About 15 minutes after our reservation time, the hostess told us that the diners were just leaving the table and we would be seated shortly. She did thank us for our patience, but it created an unpleasant feeling of being brushed aside and misled.\u003c/p>\n\u003cp>As soon as we were seated, that feeling was completely left behind. I can not praise the waitstaff to their worth. The attentiveness was ideal, with us never having to ask for anything and always feeling like I was being pampered.\u003c/p>\n\u003cp>As a preset seasonal menu, there was one vegetarian option. This meant I actually did not order and because I thought I was waiting for a vegetarian menu, I had no idea what had been ordered already. It turned out to be a five-course meal and possibly my only suggestion to the restaurant would be the option of ordering a three, four, or five-course meal for vegetarians. I definitely would have been comfortably full with a three course dinner.\u003c/p>\n\u003cp>We began the first course quickly. As an amuse bouche, the tiny serving of coco bean, frisée, and carrot salad with truffle vinaigrette was earthy with a nice amount of spice. Immediately after finishing it, the waitstaff cleared our dishes and utensils and the asparagus soup was brought out. This course was served with a choreographed presentation, but completely lacked pretension due to the ease and warmth of the waiter. While I didn’t enjoy the flavor of this course, the beauty of it was impeccable.\u003c/p>\n\u003cp>Following the soup was a goat cheese and Fourme d’Ambert terrine with baby pickled beets, toasted walnuts and frisée salad with a sherry sauce. This dish was lovely. Even though the pickled flavor each beet had its own unique taste. The terrine was delicious and the sherry sauce added just the right range of complimentary flavors. Even though the portions were small, this is when I started realizing I was having a five-course meal and was getting full.\u003c/p>\n\u003cp>Our entree was polenta, squash, and eggplant lasagna with a roasted Vidalia onion stuffed with couscous. Both of these items were perfectly prepared. The polenta sandwiched the roasted vegetables and a mild cheese, creating a rich and delicious lasagna. The onion balanced the richness with its stuffing of couscous with cranberries and slight curry flavor. Again, the presentation was artistry.\u003c/p>\n\u003cp>By the time desert came, which is always my favorite way to end any meal, I was too full to enjoy more than a sampling. The chocolate beignet was chocolaty yet not sweet, allowing the strawberry jam to add that element. I only dipped my spoon into the tiny ice cream cone of basil ice cream, but thought it was an interesting and wonderful contrast.\u003c/p>\n\u003cp>At the end of the meal, the chef came to each table and asked about our experience. It was a lovely touch to meet the master himself. As a “parting gift”, the restaurant gave us one last dish, four mini deserts, ranging from Madelines to chocolate that unfortunately for me, I just could not find room for.\u003c/p>\n\u003cp>La Folie was pure luxury. Every aspect of the meal from service to presentation to thoughtfulness of flavors was elite. Only after I left did I check my watch and found out it had been two hours! I highly recommend this restaurant for anyone wanting a special night of being treated to an absolutely fine dining experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/marc-latimer.jpg\" alt=\"Marc Latimer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> A/V Specialist and Vocalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aldo’s Ristorante & Bar\u003cbr>\n\u003cstrong>Reviewed La Folie:\u003c/strong> Saturday June 9, 2007\u003c/p>\n\u003cp>I appreciate it when restaurants post a website which shows their menu, wine list, pictures of the restaurant, etc. I was very intrigued when I looked at the La Folie website and saw what a beautiful remodel they had done and had a fabulous review by the \u003ci>Chronicle\u003c/i>. The prix fixe menu, which offered three different price levels, including a 3-course for $70, a 4-course for $80, and a 5-course for $100, all had very good choices for various different foods. I had high expectations that this restaurant would definitely please me.\u003c/p>\n\u003cp>We arrived promptly at 8:30pm on a Saturday night. The valet parking was conveniently located in front of the restaurant. The valet asked if we were dining at the restaurant and indicated that we should give our valet ticket to the hostess. We were seated promptly and we couldn’t help but notice how pretty the restaurant was with the vaulted ceilings and the burgundy fabric motif with lots of mirrors. I thought all these soft surfaces would help diffuse any noise in the restaurant and our dining experience would be quiet and intimate, but the noise level was quite high and we could hear all of the conversations around us, which detracted from the beautiful ambience of the restaurant.\u003c/p>\n\u003cp>My wife and I both decided to try the 4-course menu. I had called in advance to ask what the corkage fee was ($35) and was told the corkage fee would be waived if we bought a bottle of their wine. We brought a bottle of Cabernet and purchased a bottle of their Chardonnay. As a seasoned wine enthusiast, I felt somewhat intimidated by the wine list and found very few recognizable choices.\u003c/p>\n\u003cp>The service was prompt, friendly, and efficient. We started with a complimentary lobster custard from the chef. It was served in a soft-boiled egg cup with a demitasse spoon. The first bite was a strange combination of lobster custard with anise, but as you worked your way to the bottom you found a layer of chunky vegetables. The whole dish got better the farther down into the layers you went.\u003c/p>\n\u003cp>Our first courses consisted of asparagus soup with a poached quail egg and a piece of lobster claw on Meyer lemon gelee with Hawaiian Kampachi and a fennel radish salad. We found both dishes extremely bland and in need of spicing up. Unfortunately, there was no salt and pepper on the table. In addition, the soup was served in a deep dish bowl with a regular table spoon, which made the soup very difficult to scoop.\u003c/p>\n\u003cp>For the appetizer course, I had the day boat scallop, and my wife had the Dungeness crab napoleon. Again, we found both dishes bland. In addition, the crab napoleon was served on top of a grapefruit gelee, which we felt overwhelmed the dish.\u003c/p>\n\u003cp>The next course consisted of the roasted veal loin and the salmon with morel mushrooms. Both dishes were cooked to perfection.\u003c/p>\n\u003cp>For dessert we had a chocolate caramel mousse and an apricot-cherry biscuit-like cake. The cake had a thick outer shell that was difficult to cut, but the cake inside was moist. The mousse was delicious and went well with the Cabernet.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The cost for our meal, including the tip and the $15 valet fee, was $300. I did not feel that this was a good value. Although all of the dishes were presented beautifully, the flavor of the first two courses did not hold up to the artistic presentation and were very disappointing. The service was very good and the restaurant was very pretty (although very noisy). Would I eat here again and recommend this to others? Definitely not. It was not worth the price.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2316 Polk Street (between Green and Union Streets)\r\nSan Francisco, CA 94109\r\n\u003cstrong>Phone:\u003c/strong> 415-776-5577\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lafolie.com\">www.lafolie.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> French Fine Dining\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Folie: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=506\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=528\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/40/2007/11/lafolie17.jpg\" alt=\"Goat Cheese and Fourme DAmbert Terrine\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie21.jpg\" alt=\"Mushroom-Stuffed Roti of Quail and Squab\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie26.jpg\" alt=\"Chocolate Caramel Mousse\" hspace=\"3\">\u003cbr>\nGoat Cheese and Fourme d’Ambert Terrine with Baby Pickled Beets, Toasted Walnuts, and Frisée Salad; Mushroom-Stuffed Roti of Quail and Squab, Wrapped in Crispy Potato Strings and served with Truffled Natural Jus; Chocolate Caramel Mousse\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/liam-mayclem.jpg\" alt=\"Liam Mayclem\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> TV Host and Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Folie\u003cbr>\n\u003cstrong>Reviewed La Folie:\u003c/strong> Monday June 4, 2007\n\u003cp>La Folie, on Polk Street is a high-end French bistro that has long been one of my favorite restaurants in San Francisco. It’s a place I will venture to for a special occasion, for a memorable culinary experience. I have never been disappointed here, and on this Monday night, I was hoping to be transported to food heaven once again.\u003c/p>\n\u003cp>Valet parking is available upon arrival. Parking on this busy stretch of Polk Street can be tough, so it’s worth the $15 to let someone else worry about parking the car.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A warm, friendly hostess greeting us as we walked into La Folie for our 8.45pm reservation. We were asked where we would like to sit? The prized window seat and the table where Bill Clinton once sat was taken, so we took a nice four-top that looked out over the entire restaurant, perfect.\u003c/p>\n\u003cp>The décor is warm and inviting, upscale but not pretentious. La Folie is a restaurant with a sense of fun, BUT is serious about ensuring you have a top drawer experience, and there are chefs at play in the kitchen who will make it so.\u003c/p>\n\u003cp>Chef Roland Passot is the grand fromage here; executive chef and a master of French culinary fare. He has worked his magic here for almost twenty years; for pop stars, movie makers, and politicians, and tonight it’s my turn. In fact, no matter who you are, you are made to feel like the aforementioned here, I’ll go for pop star!\u003c/p>\n\u003cp>The sommelier, Kristin, stops by to share the expansive and impressive wine list, more of a book. There is wine to choose from all corners of the globe. I decide to go French, so on our wine expert’s recommendation we start with a bottle of Henriot Brut, a delicate sparkling wine, delightful.\u003c/p>\n\u003cp>La Folie features four different set menus:\u003cbr>\nThe three-course at $70\u003cbr>\nThe four-course at $80\u003cbr>\nThe five-course at $90\u003cbr>\nThe Menu du Marche for $105.\u003c/p>\n\u003cp>We decide to go crazy, go all out, and choose the five-course menu. A long night lay ahead, would our tummies survive the test? Before we even ordered our first dish the chef sent out an “amuse bouche” (French dictionary please) to help wet our appetites, and boy did it. Pea sorbet with crispy bacon and small, marinated vegetables. Yes, ice cream and bacon. What an unlikely combination, but it worked and set the tone for the evening.\u003c/p>\n\u003cp>Reading the menu alone was a fun adventure: Frogs Legs, Trio of Rabbit, Pig Feet — all things I rarely find on a menu. A clue that the evening will be, if you choose, an amazing culinary adventure.\u003c/p>\n\u003cp>I began with the poached organic duck egg, accompanied by crispy sweetbread. The egg was slightly richer than chicken egg, half the size, and bursting with double the flavour. Ahh. A first for me, and it was heaven.\u003c/p>\n\u003cp>Next course, The roti of quail and squab stuffed with mushrooms was another first and another homerun. The medium rare quail oozed buckets of juicy goodness, and combined with the crispy potato strings, it was perfection. Along with the natural jus and truffles, it made for a party on my palate. The portion was just right, not too small, nor too big, as there was still much food to come on the road ahead. Every dish served offers an element of surprise, even with the dishes you think you know, you are met with a plate full of culinary artistry that fills you full of wonder.\u003c/p>\n\u003cp>|Dinner at La Folie is the gift that keeps on giving, and our fourth mouthwatering dish was proof of that: the Chesapeake Bay soft shell crab with wild arugula, sweet corn and, yes, more bacon in the smoked bacon chowder. It would be rude to dine here and not sample some seafood, always fresh, always complimented, but not overwhelmed by, other flavours, and this dish was tasty with a capital “T.”\u003c/p>\n\u003cp>Oh, my word, the food marathon is not over yet. We still have dessert to come and I have no idea where we are going to put it…but alas we find room. Dessert is a warm Edam cheese soufflé with fromage blanc sorbet and, wait for it, crispy bacon and white sesame tuile. So, to translate: a soufflé with cheese, cheese, and our old friend bacon. Luckily, I love bacon, you have to if you are to eat here. And the idea of bacon as part of a dessert may alarm some. However it worked perfectly with the soufflé.\u003c/p>\n\u003cp>What can I say. You get what you pay for and yes, dinner here is a pretty penny, but it is worth every single one. A memorable meal in a first class restaurant with first class service and food. I will savour and cherish this exquisite night of food for some months to come.\u003c/p>\n\u003cp>Merci, Chef Roland Passot. We venture home with happy tummies…ooh, all that bacon!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/corie-tyson.jpg\" alt=\"Corie Tyson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dance Choreographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Golden Lotus\u003cbr>\n\u003cstrong>Reviewed La Folie:\u003c/strong> Saturday June 9, 2007\u003c/p>\n\u003cp>La Folie was a fabulous treat. Parking was tough, as it is in that area, and after a brisk few block walk to the restaurant, I found out they have valet parking! The interior was beautiful: mirrored walls, perfectly dimmed lighting, deep rich colors. It was definitely modern elegance that was balanced nicely by a friendly waitstaff. This we didn’t find out at first though.\u003c/p>\n\u003cp>We arrived exactly at the time of our reservation. The hostess asked us to wait at the bar while they set our table. While marveling at the decor, we noticed two other couples walk in. They were seated within a few minutes. About 15 minutes after our reservation time, the hostess told us that the diners were just leaving the table and we would be seated shortly. She did thank us for our patience, but it created an unpleasant feeling of being brushed aside and misled.\u003c/p>\n\u003cp>As soon as we were seated, that feeling was completely left behind. I can not praise the waitstaff to their worth. The attentiveness was ideal, with us never having to ask for anything and always feeling like I was being pampered.\u003c/p>\n\u003cp>As a preset seasonal menu, there was one vegetarian option. This meant I actually did not order and because I thought I was waiting for a vegetarian menu, I had no idea what had been ordered already. It turned out to be a five-course meal and possibly my only suggestion to the restaurant would be the option of ordering a three, four, or five-course meal for vegetarians. I definitely would have been comfortably full with a three course dinner.\u003c/p>\n\u003cp>We began the first course quickly. As an amuse bouche, the tiny serving of coco bean, frisée, and carrot salad with truffle vinaigrette was earthy with a nice amount of spice. Immediately after finishing it, the waitstaff cleared our dishes and utensils and the asparagus soup was brought out. This course was served with a choreographed presentation, but completely lacked pretension due to the ease and warmth of the waiter. While I didn’t enjoy the flavor of this course, the beauty of it was impeccable.\u003c/p>\n\u003cp>Following the soup was a goat cheese and Fourme d’Ambert terrine with baby pickled beets, toasted walnuts and frisée salad with a sherry sauce. This dish was lovely. Even though the pickled flavor each beet had its own unique taste. The terrine was delicious and the sherry sauce added just the right range of complimentary flavors. Even though the portions were small, this is when I started realizing I was having a five-course meal and was getting full.\u003c/p>\n\u003cp>Our entree was polenta, squash, and eggplant lasagna with a roasted Vidalia onion stuffed with couscous. Both of these items were perfectly prepared. The polenta sandwiched the roasted vegetables and a mild cheese, creating a rich and delicious lasagna. The onion balanced the richness with its stuffing of couscous with cranberries and slight curry flavor. Again, the presentation was artistry.\u003c/p>\n\u003cp>By the time desert came, which is always my favorite way to end any meal, I was too full to enjoy more than a sampling. The chocolate beignet was chocolaty yet not sweet, allowing the strawberry jam to add that element. I only dipped my spoon into the tiny ice cream cone of basil ice cream, but thought it was an interesting and wonderful contrast.\u003c/p>\n\u003cp>At the end of the meal, the chef came to each table and asked about our experience. It was a lovely touch to meet the master himself. As a “parting gift”, the restaurant gave us one last dish, four mini deserts, ranging from Madelines to chocolate that unfortunately for me, I just could not find room for.\u003c/p>\n\u003cp>La Folie was pure luxury. Every aspect of the meal from service to presentation to thoughtfulness of flavors was elite. Only after I left did I check my watch and found out it had been two hours! I highly recommend this restaurant for anyone wanting a special night of being treated to an absolutely fine dining experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/marc-latimer.jpg\" alt=\"Marc Latimer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> A/V Specialist and Vocalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aldo’s Ristorante & Bar\u003cbr>\n\u003cstrong>Reviewed La Folie:\u003c/strong> Saturday June 9, 2007\u003c/p>\n\u003cp>I appreciate it when restaurants post a website which shows their menu, wine list, pictures of the restaurant, etc. I was very intrigued when I looked at the La Folie website and saw what a beautiful remodel they had done and had a fabulous review by the \u003ci>Chronicle\u003c/i>. The prix fixe menu, which offered three different price levels, including a 3-course for $70, a 4-course for $80, and a 5-course for $100, all had very good choices for various different foods. I had high expectations that this restaurant would definitely please me.\u003c/p>\n\u003cp>We arrived promptly at 8:30pm on a Saturday night. The valet parking was conveniently located in front of the restaurant. The valet asked if we were dining at the restaurant and indicated that we should give our valet ticket to the hostess. We were seated promptly and we couldn’t help but notice how pretty the restaurant was with the vaulted ceilings and the burgundy fabric motif with lots of mirrors. I thought all these soft surfaces would help diffuse any noise in the restaurant and our dining experience would be quiet and intimate, but the noise level was quite high and we could hear all of the conversations around us, which detracted from the beautiful ambience of the restaurant.\u003c/p>\n\u003cp>My wife and I both decided to try the 4-course menu. I had called in advance to ask what the corkage fee was ($35) and was told the corkage fee would be waived if we bought a bottle of their wine. We brought a bottle of Cabernet and purchased a bottle of their Chardonnay. As a seasoned wine enthusiast, I felt somewhat intimidated by the wine list and found very few recognizable choices.\u003c/p>\n\u003cp>The service was prompt, friendly, and efficient. We started with a complimentary lobster custard from the chef. It was served in a soft-boiled egg cup with a demitasse spoon. The first bite was a strange combination of lobster custard with anise, but as you worked your way to the bottom you found a layer of chunky vegetables. The whole dish got better the farther down into the layers you went.\u003c/p>\n\u003cp>Our first courses consisted of asparagus soup with a poached quail egg and a piece of lobster claw on Meyer lemon gelee with Hawaiian Kampachi and a fennel radish salad. We found both dishes extremely bland and in need of spicing up. Unfortunately, there was no salt and pepper on the table. In addition, the soup was served in a deep dish bowl with a regular table spoon, which made the soup very difficult to scoop.\u003c/p>\n\u003cp>For the appetizer course, I had the day boat scallop, and my wife had the Dungeness crab napoleon. Again, we found both dishes bland. In addition, the crab napoleon was served on top of a grapefruit gelee, which we felt overwhelmed the dish.\u003c/p>\n\u003cp>The next course consisted of the roasted veal loin and the salmon with morel mushrooms. Both dishes were cooked to perfection.\u003c/p>\n\u003cp>For dessert we had a chocolate caramel mousse and an apricot-cherry biscuit-like cake. The cake had a thick outer shell that was difficult to cut, but the cake inside was moist. The mousse was delicious and went well with the Cabernet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The cost for our meal, including the tip and the $15 valet fee, was $300. I did not feel that this was a good value. Although all of the dishes were presented beautifully, the flavor of the first two courses did not hold up to the artistic presentation and were very disappointing. The service was very good and the restaurant was very pretty (although very noisy). Would I eat here again and recommend this to others? Definitely not. It was not worth the price.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Aldo’s Ristorante & Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=513\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/40/2007/11/aldos25.jpg\" alt=\"Capriso Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos27.jpg\" alt=\"Lobster Ravioli with Prawns\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos24.jpg\" alt=\"Jovanna Special\" hspace=\"3\">\u003cbr>\nTomato and Mozzarella Caprese Salad, Lobster Ravioli with Prawns in a Champagne Sauce, Jovanna Special: Veal Scaloppine with Porcini Mushrooms, Truffle Paste, and a Touch of Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/marc-latimer.jpg\" alt=\"Marc Latimer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> A/V Specialist and Vocalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aldo’s Ristorante & Bar\u003cbr>\n\u003cstrong>Reviewed Aldo’s Ristorante & Bar:\u003c/strong> Monday June 4, 2007\n\u003cp>My wife and I decided to dine at Aldo’s on a Monday, thinking that the restaurant would be somewhat less crowded. Without making reservations, we showed up just after 6pm. We were very surprised to see two large tables set up for a modest banquet and asked the charming Italian hostess if we could be seated away from the banquet tables. She seated us in an area with 9’ ceilings. Most of the restaurant is situated under a very high, vaulted, open beamed ceiling, making the establishment seem very open and spacious. The floors are made up of large, glazed, terracotta tiles, and the modern looking chandeliers add to the overall pleasant earthy atmosphere. I would think that with all the hard surfaces in the restaurant that it would be very noisy when full of diners. Fortunately, the noise level was very modest and did not intrude on our conversation. Shortly after we were seated, we couldn’t help but notice how quickly the restaurant filled up, taking into consideration this was a Monday.\u003c/p>\n\u003cp>The waiter was prompt and efficient. It didn’t hurt that everyone who works in the restaurant knows me (and they were all kind enough to come over and greet me as a friend). We have been going to Aldo’s for at least 10 years, and he has always been very kind and generous to us. He came over to our table and hugged me and kissed my wife on each cheek…such a sweet and caring guy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The busboy brought us some fresh baked bread and some roasted garlic in olive oil and fresh basil. The waiter soon reappeared and opened the Pinot Noir I brought and took our order for marinated long stemmed artichokes with fresh greens, chopped tomatoes, and olive oil drizzle. This appetizer was a great alternative to a salad, and arrived at our table very quickly. We loved it. Our waiter took our entrée orders, which included Vitello Ripieno (veal stuffed with prosciutto and mozzarella cheese in a Marsala wine sauce with mushrooms) and Jovanna Special (veal scaloppine with porcini mushrooms, truffle paste, and a touch of cream), named after one of Aldo’s daughters. The food arrived very fast, and my wife and I exchanged plates after a few bites to compare meals. I loved my Jovanna Special. The veal was so tender I could cut it with my fork, and the truffle paste added a marvelous but delicate aftertaste. The side dish of green beans, carrots, and potatoes were cooked slightly more than I would have preferred, but I enjoyed them just the same. My wife’s veal was a hearty mixture of mozzarella cheese and prosciutto all rolled together inside the veal with lots of mushrooms in a sweet Marsala wine sauce. Very nice indeed, and the Pinot I brought complimented both dishes wonderfully.\u003c/p>\n\u003cp>We finished our dinner with a tasty choice of Crêpes Italia that we split (crêpes filled with vanilla ice cream, covered with mandarinetto — an orange sauce — and decorated with fresh fruits). Unfortunately, the only fresh fruit was quartered strawberries, which was a small disappointment as this dish usually includes a mix of berries.\u003c/p>\n\u003cp>When dining at Aldo’s, you must finish the meal with a shot of his homemade Limoncello. It is a most refreshing way to end the meal.\u003c/p>\n\u003cp>The service was very fast and the food arrived promptly as well. It might be nice to provide different side dishes with different meals. My wife’s veal dinner came with exactly the same vegetables as my entrée. The atmosphere was friendly, the waitstaff very professional, and the food was well worth the price.\u003c/p>\n\u003cp>The only consistent criticism I have ever given Aldo’s Ristorante is regarding their wine list. I know if he was motivated, or felt like his wine selections were hurting his bottom line, he would show more diversity and choose better wines. At least he has a well-stocked full bar and he only charges a $15 corkage fee.\u003c/p>\n\u003cp>Aldo is a hands-on very dedicated restaurateur who cares deeply about his patrons and the quality of their dining experience. It is always a pleasure to dine at his establishment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/liam-mayclem.jpg\" alt=\"Liam Mayclem\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> TV Host and Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Folie\u003cbr>\n\u003cstrong>Reviewed Aldo’s Ristorante & Bar:\u003c/strong> Friday June 8, 2007\n\u003cp>My first impressions of a restaurant are collected when I make the call for a reservation. Sadly on this occasion I was disappointed. I called Aldo’s the day of to make a reservation. My bad — I should have called earlier. However, the person on the phone told me the restaurant was full tonight. “All night?“ I said. “Yes,” he said. “Even at 6.30pm?” I asked. “Perhaps, yes,” said he of the gruff tone. “Could I take a chance and stop by?” I asked. “We are busy, “ said the phone person and hung up.\u003c/p>\n\u003cp>All right. Aldo’s was not the most inviting place. Perhaps I just got the wrong person on the phone. Parking was a breeze. There’s a big, convenient located parking lot next to this massive 150-seater restaurant. Love that. I was happy until, upon walking in with my party of four, we were greeted with a host who carried on chit-chatting with a gal pal as we waited.\u003c/p>\n\u003cp>“Hello, good evening,” I said. The young host responded, disgruntled that we interrupted her chat with, “Yes, how many?” No. “HELLO AND WELCOME.” What? Okay I was not happy. The most basic common courtesy was not offered here.\u003c/p>\n\u003cp>It could only get better and it did. Once shown to our table, things were on the up and up.\u003cbr>\nThe waiter was the real deal. He had a thick Italian accent and that only added authenticity to our Aldo’s experience. We loved our server. He was present but not intrusive.\u003c/p>\n\u003cp>Aldo’s is an old school Italian ristorante, the red and white checkered cloths, a live singer, and keyboard player singing “That’s Amore” — it’s a piece of Italy, nestled in the heart of Los Gatos.\u003c/p>\n\u003cp>The warm-up cocktail was killer. I ordered a Tom Collins, heavy on the booze, light on soda.\u003cbr>\nPerfect thing to warm the cockles of my heart, as we looked over the menu, littered with fine Italian fare, with a massive selection of pastas and raviolis. So much to choose.\u003c/p>\n\u003cp>For starters we went with a couple of apps to share. An Italian fave, the Caprese salad was a good way to start. Big, red, fresh, juicy, sliced tomatoes with lashings of mozzarella on top. It was delicious. The calamari came at about the same time. It was fine. Nothing special, but the portion was enormous.\u003c/p>\n\u003cp>For my main course I ordered, a special. Something I had never tried before: lobster ravioli with prawns in a Champagne sauce. The serving was overly generous. My main concern: will I be able to finish this? The sauce was a tad too thick and rich and overwhelmed the already flavorful ravioli. And the ravioli itself was perfect, soft and warm and stacked to the gills with scrumptious lobster. It was terribly tasty.\u003c/p>\n\u003cp>Dessert? We were all a tad full but the dessert menu looked too inviting to turn down.\u003cbr>\nAt $5 a pop, how could we possibly refuse? I had an old fave, Tiramisu. It was the perfect sweety goodness I had hoped for, A wonderful way to end our Aldo’s experience.\u003c/p>\n\u003cp>The bill came. $176.14 with tip for dinner for four at $44 each. I have had better Italian fare and better service elsewhere. Not a place I would come for an intimate night out. However, for a group meal out and an authentic Italian experience this could be the way to go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/corie-tyson.jpg\" alt=\"Corie Tyson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dance Choreographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Golden Lotus\u003cbr>\n\u003cstrong>Reviewed Aldo’s Ristorante & Bar:\u003c/strong> Sunday June 3, 2007\u003c/p>\n\u003cp>Aldo’s was about a quarter full when and friend and I arrived at 8pm. They had a nice area set up for patio seating, but the night was a bit too cold so we headed inside. The host was very friendly and seated us quickly. The tables were so close together that even without a full house it was noisy.\u003c/p>\n\u003cp>Unfortunately, they only gave us one menu, but a waitperson immediately brought waters and bread, so we were able to get the second menu at that point. The French bread was served cold and the olive oil had large garlic cloves and peppers, both of which were very good. And then we waited for about ten-plus minutes to order with no communication or eye contact from any server. This left me time to look around and wonder about the somewhat cottage-like wood-paneled walls in contrast with the modern light fixtures. I wouldn’t say the decor had a cohesive theme, but it was a warm atmosphere. I did notice very few tables with children and did not see a kid’s menu, although I understand that they can make “anything” for children.\u003c/p>\n\u003cp>When our closed menus pushed to the edge of the table did not reap results, I ended up stopping a server who was walking by and asked if we could please place our order. She said yes, then left, I assumed, to retrieve someone. She came back about three minutes later and took our order. It was not extremely busy and there was wait staff standing around. To our surprise, the food came quickly. My dish was definitely good, but my friend’s was only average. The portions were typical for a mid-end Italian restaurant, which is too large for me. In terms of bang for the buck, I was happy with my meal but wouldn’t say it was worth $14, ambience included.\u003c/p>\n\u003cp>I ordered Tagliatelle alla Aldo, which had a cream sauce with nutmeg and pine nuts over linguini. The flavors in the sauce were wonderful and the pasta cooked perfectly. My friend’s entree, Timballo de Rigatoni was nothing too special. The tomato sauce seemed a bit acidic and the other flavors of the mushrooms, eggplant, and peas did not add greater dimension to the flavor.\u003c/p>\n\u003cp>The waiter never checked on us again. No water refills, no concern about our satisfaction. We finished and then waited for about 15 minutes before anyone came to our table to ask if we were done. Possibly this was an “off” night.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would definitely say the food was on the good side of average, but the prices a touch high for the quality of food and of service.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n14109 Winchester Boulevard (at Knowles Drive)\r\nLos Gatos, CA 95032\r\n\u003cstrong>Phone:\u003c/strong> 408-374-1808\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.aldos-ristorante.com\">www.aldos-ristorante.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Authentic Italian\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Aldo’s Ristorante & Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=513\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/40/2007/11/aldos25.jpg\" alt=\"Capriso Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos27.jpg\" alt=\"Lobster Ravioli with Prawns\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos24.jpg\" alt=\"Jovanna Special\" hspace=\"3\">\u003cbr>\nTomato and Mozzarella Caprese Salad, Lobster Ravioli with Prawns in a Champagne Sauce, Jovanna Special: Veal Scaloppine with Porcini Mushrooms, Truffle Paste, and a Touch of Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/marc-latimer.jpg\" alt=\"Marc Latimer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> A/V Specialist and Vocalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aldo’s Ristorante & Bar\u003cbr>\n\u003cstrong>Reviewed Aldo’s Ristorante & Bar:\u003c/strong> Monday June 4, 2007\n\u003cp>My wife and I decided to dine at Aldo’s on a Monday, thinking that the restaurant would be somewhat less crowded. Without making reservations, we showed up just after 6pm. We were very surprised to see two large tables set up for a modest banquet and asked the charming Italian hostess if we could be seated away from the banquet tables. She seated us in an area with 9’ ceilings. Most of the restaurant is situated under a very high, vaulted, open beamed ceiling, making the establishment seem very open and spacious. The floors are made up of large, glazed, terracotta tiles, and the modern looking chandeliers add to the overall pleasant earthy atmosphere. I would think that with all the hard surfaces in the restaurant that it would be very noisy when full of diners. Fortunately, the noise level was very modest and did not intrude on our conversation. Shortly after we were seated, we couldn’t help but notice how quickly the restaurant filled up, taking into consideration this was a Monday.\u003c/p>\n\u003cp>The waiter was prompt and efficient. It didn’t hurt that everyone who works in the restaurant knows me (and they were all kind enough to come over and greet me as a friend). We have been going to Aldo’s for at least 10 years, and he has always been very kind and generous to us. He came over to our table and hugged me and kissed my wife on each cheek…such a sweet and caring guy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The busboy brought us some fresh baked bread and some roasted garlic in olive oil and fresh basil. The waiter soon reappeared and opened the Pinot Noir I brought and took our order for marinated long stemmed artichokes with fresh greens, chopped tomatoes, and olive oil drizzle. This appetizer was a great alternative to a salad, and arrived at our table very quickly. We loved it. Our waiter took our entrée orders, which included Vitello Ripieno (veal stuffed with prosciutto and mozzarella cheese in a Marsala wine sauce with mushrooms) and Jovanna Special (veal scaloppine with porcini mushrooms, truffle paste, and a touch of cream), named after one of Aldo’s daughters. The food arrived very fast, and my wife and I exchanged plates after a few bites to compare meals. I loved my Jovanna Special. The veal was so tender I could cut it with my fork, and the truffle paste added a marvelous but delicate aftertaste. The side dish of green beans, carrots, and potatoes were cooked slightly more than I would have preferred, but I enjoyed them just the same. My wife’s veal was a hearty mixture of mozzarella cheese and prosciutto all rolled together inside the veal with lots of mushrooms in a sweet Marsala wine sauce. Very nice indeed, and the Pinot I brought complimented both dishes wonderfully.\u003c/p>\n\u003cp>We finished our dinner with a tasty choice of Crêpes Italia that we split (crêpes filled with vanilla ice cream, covered with mandarinetto — an orange sauce — and decorated with fresh fruits). Unfortunately, the only fresh fruit was quartered strawberries, which was a small disappointment as this dish usually includes a mix of berries.\u003c/p>\n\u003cp>When dining at Aldo’s, you must finish the meal with a shot of his homemade Limoncello. It is a most refreshing way to end the meal.\u003c/p>\n\u003cp>The service was very fast and the food arrived promptly as well. It might be nice to provide different side dishes with different meals. My wife’s veal dinner came with exactly the same vegetables as my entrée. The atmosphere was friendly, the waitstaff very professional, and the food was well worth the price.\u003c/p>\n\u003cp>The only consistent criticism I have ever given Aldo’s Ristorante is regarding their wine list. I know if he was motivated, or felt like his wine selections were hurting his bottom line, he would show more diversity and choose better wines. At least he has a well-stocked full bar and he only charges a $15 corkage fee.\u003c/p>\n\u003cp>Aldo is a hands-on very dedicated restaurateur who cares deeply about his patrons and the quality of their dining experience. It is always a pleasure to dine at his establishment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/liam-mayclem.jpg\" alt=\"Liam Mayclem\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> TV Host and Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Folie\u003cbr>\n\u003cstrong>Reviewed Aldo’s Ristorante & Bar:\u003c/strong> Friday June 8, 2007\n\u003cp>My first impressions of a restaurant are collected when I make the call for a reservation. Sadly on this occasion I was disappointed. I called Aldo’s the day of to make a reservation. My bad — I should have called earlier. However, the person on the phone told me the restaurant was full tonight. “All night?“ I said. “Yes,” he said. “Even at 6.30pm?” I asked. “Perhaps, yes,” said he of the gruff tone. “Could I take a chance and stop by?” I asked. “We are busy, “ said the phone person and hung up.\u003c/p>\n\u003cp>All right. Aldo’s was not the most inviting place. Perhaps I just got the wrong person on the phone. Parking was a breeze. There’s a big, convenient located parking lot next to this massive 150-seater restaurant. Love that. I was happy until, upon walking in with my party of four, we were greeted with a host who carried on chit-chatting with a gal pal as we waited.\u003c/p>\n\u003cp>“Hello, good evening,” I said. The young host responded, disgruntled that we interrupted her chat with, “Yes, how many?” No. “HELLO AND WELCOME.” What? Okay I was not happy. The most basic common courtesy was not offered here.\u003c/p>\n\u003cp>It could only get better and it did. Once shown to our table, things were on the up and up.\u003cbr>\nThe waiter was the real deal. He had a thick Italian accent and that only added authenticity to our Aldo’s experience. We loved our server. He was present but not intrusive.\u003c/p>\n\u003cp>Aldo’s is an old school Italian ristorante, the red and white checkered cloths, a live singer, and keyboard player singing “That’s Amore” — it’s a piece of Italy, nestled in the heart of Los Gatos.\u003c/p>\n\u003cp>The warm-up cocktail was killer. I ordered a Tom Collins, heavy on the booze, light on soda.\u003cbr>\nPerfect thing to warm the cockles of my heart, as we looked over the menu, littered with fine Italian fare, with a massive selection of pastas and raviolis. So much to choose.\u003c/p>\n\u003cp>For starters we went with a couple of apps to share. An Italian fave, the Caprese salad was a good way to start. Big, red, fresh, juicy, sliced tomatoes with lashings of mozzarella on top. It was delicious. The calamari came at about the same time. It was fine. Nothing special, but the portion was enormous.\u003c/p>\n\u003cp>For my main course I ordered, a special. Something I had never tried before: lobster ravioli with prawns in a Champagne sauce. The serving was overly generous. My main concern: will I be able to finish this? The sauce was a tad too thick and rich and overwhelmed the already flavorful ravioli. And the ravioli itself was perfect, soft and warm and stacked to the gills with scrumptious lobster. It was terribly tasty.\u003c/p>\n\u003cp>Dessert? We were all a tad full but the dessert menu looked too inviting to turn down.\u003cbr>\nAt $5 a pop, how could we possibly refuse? I had an old fave, Tiramisu. It was the perfect sweety goodness I had hoped for, A wonderful way to end our Aldo’s experience.\u003c/p>\n\u003cp>The bill came. $176.14 with tip for dinner for four at $44 each. I have had better Italian fare and better service elsewhere. Not a place I would come for an intimate night out. However, for a group meal out and an authentic Italian experience this could be the way to go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/corie-tyson.jpg\" alt=\"Corie Tyson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dance Choreographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Golden Lotus\u003cbr>\n\u003cstrong>Reviewed Aldo’s Ristorante & Bar:\u003c/strong> Sunday June 3, 2007\u003c/p>\n\u003cp>Aldo’s was about a quarter full when and friend and I arrived at 8pm. They had a nice area set up for patio seating, but the night was a bit too cold so we headed inside. The host was very friendly and seated us quickly. The tables were so close together that even without a full house it was noisy.\u003c/p>\n\u003cp>Unfortunately, they only gave us one menu, but a waitperson immediately brought waters and bread, so we were able to get the second menu at that point. The French bread was served cold and the olive oil had large garlic cloves and peppers, both of which were very good. And then we waited for about ten-plus minutes to order with no communication or eye contact from any server. This left me time to look around and wonder about the somewhat cottage-like wood-paneled walls in contrast with the modern light fixtures. I wouldn’t say the decor had a cohesive theme, but it was a warm atmosphere. I did notice very few tables with children and did not see a kid’s menu, although I understand that they can make “anything” for children.\u003c/p>\n\u003cp>When our closed menus pushed to the edge of the table did not reap results, I ended up stopping a server who was walking by and asked if we could please place our order. She said yes, then left, I assumed, to retrieve someone. She came back about three minutes later and took our order. It was not extremely busy and there was wait staff standing around. To our surprise, the food came quickly. My dish was definitely good, but my friend’s was only average. The portions were typical for a mid-end Italian restaurant, which is too large for me. In terms of bang for the buck, I was happy with my meal but wouldn’t say it was worth $14, ambience included.\u003c/p>\n\u003cp>I ordered Tagliatelle alla Aldo, which had a cream sauce with nutmeg and pine nuts over linguini. The flavors in the sauce were wonderful and the pasta cooked perfectly. My friend’s entree, Timballo de Rigatoni was nothing too special. The tomato sauce seemed a bit acidic and the other flavors of the mushrooms, eggplant, and peas did not add greater dimension to the flavor.\u003c/p>\n\u003cp>The waiter never checked on us again. No water refills, no concern about our satisfaction. We finished and then waited for about 15 minutes before anyone came to our table to ask if we were done. Possibly this was an “off” night.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would definitely say the food was on the good side of average, but the prices a touch high for the quality of food and of service.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Golden Lotus: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=520\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/40/2007/11/goldenlotus20.jpg\" alt=\"Mock Chicken Drumsticks\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus22.jpg\" alt=\"Mock Chicken and Potato Curry\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus23.jpg\" alt=\"Pot Stickers\" hspace=\"3\">\u003cbr>\nMock Chicken Drumsticks, Mock Chicken and Potato Curry, Pot Stickers\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/corie-tyson.jpg\" alt=\"Corie Tyson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dance Choreographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Golden Lotus\u003cbr>\n\u003cstrong>Reviewed Golden Lotus:\u003c/strong> Tuesday June 12, 2007\n\u003cp>This is one of the best vegan restaurants I have been to. As a vegetarian, a typical menu offers only a small number of choices, but at Golden Lotus, the entire menu is vegan and gives me the sense of being a kid in a candy store.\u003c/p>\n\u003cp>A friend and I arrived at the end of lunch to an almost full house. The space is small and cozy with moderate decor and only one electric waterfall “painting.” The waitstaff is business friendly, but I’m there for the food, not to feel like a VIP. I can’t count how many times I have been to this restaurant, but it still takes time to decide what to eat from the lengthy menu. This time I ended up staying within my standard favorites: chicken drumsticks as an appetizer, potato and chicken curry, beef with pineapple and rice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The chicken drumsticks have this amazingly close to real texture and are breaded with a crispy coating and served with a sweet tamarind dipping sauce. The fake chicken in the potato and chicken curry has a slightly different texture than the drumsticks and adds good substance and novelty to the sweet and earthy flavor of the yellow curry, which can hold its own alone. While the pineapple beef was my friend’s choice, it isn’t one I usually order for myself. I don’t think the mock beef is as good as the chicken, but the overall flavor is still delicious with the red peppers, onions, and pineapple creating a good mix of flavors. As an extra splurge, I saved room for the mocha cake. You would never know its vegan because it sure does not lack anything!\u003c/p>\n\u003cp>The decor of Golden Lotus is warm and comfortable. Again, attentiveness might be lacking, but the service is prompt and helpful. For vegetarians it is definitely worth the visit; for non-vegetarians it is worth the experimenting!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/marc-latimer.jpg\" alt=\"Marc Latimer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> A/V Specialist and Vocalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aldo’s Ristorante & Bar\u003cbr>\n\u003cstrong>Reviewed Golden Lotus:\u003c/strong> Monday May 28, 2007\n\u003cp>Anyone who has lived in the Bay Area for several years and enjoys Asian cuisine should know that we have a great selection of Chinese restaurants to choose from. The Golden Lotus in Oakland positions itself as a vegetarian restaurant. It is run by a friendly Vietnamese staff that is both kind and attentive.\u003c/p>\n\u003cp>I was skeptical about what my dining experience would be as I am not vegan, but I do like veggies. Upon examination of the menu I noticed that there were just as many meat dishes as vegetarian fare. We ordered Chicken Salad, Spicy Chicken, and Garlic Green Beans with Tofu. Although the salad was listed as an appetizer, it arrived well after the main courses. The portions were large and the prices extremely reasonable. I was disappointed with the Chicken Salad, but I did enjoy the Spicy Chicken and the Green Beans. The Vietnamese green tea was very unusual and complimented the food. Unfortunately, when I asked for a “to go” menu, I was told they were out of them.\u003c/p>\n\u003cp>The restaurant was one step shy of fast food décor. The booth was very difficult to get in and out of and I struggled with the metal support post that trapped my feet and knees. The bathroom was a horrible mix of janitor’s closet, store room, recycle area, and unisex bathroom in severe need of upgrades.\u003c/p>\n\u003cp>The Golden Lotus is located in an area of Oakland that is obviously Asian with very many Chinese restaurants to choose from. If you want some decent Chinese/Vietnamese food that is well prepared and affordable, order the meal to take out and enjoy it with friends and family at home. Not a destination, but decent food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/liam-mayclem.jpg\" alt=\"Liam Mayclem\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> TV Host and Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Folie\u003cbr>\n\u003cstrong>Reviewed Golden Lotus:\u003c/strong> Saturday June 2, 2007\n\u003cp>The Golden Lotus was a first for me. It’s a vegetarian restaurant, so straight away I was a little apprehensive about the food experience ahead. The restaurant it centrally located, blocks from the freeway (I was traveling from San Francisco) on Franklin Street in downtown Oakland. Parking was simple, a rock star parking space across the street from the restaurant. Love that.\u003c/p>\n\u003cp>I called ahead for a table for four and was told, “No problem, just come. Yes.” And then came the humming sound of a lost connection. She hung up. So, I was not entirely sure if we had a table or not, and the host seemed keen to get off the phone. I have a feeling the phone person was also serving and acting as host. So, I walk in with my dinner date, and my two former roommates are already seated. Hurrah.\u003c/p>\n\u003cp>It was noisy up front. Luckily we were seated in the rear where it is much more quiet. So to the menu — WOW — so much to choose from. Yes, over ninety options. Wait, confusion. The menu reads: “Chicken Satay,” “Beef Satay,” “Lemongrass Chicken.” Is this really a vegetarian restaurant? We asked the waitress if there are non-veggie options? “Yes,” she said, “just give me the number on the menu.” So from that we concluded that, YES, they are all veggie options and here they chose to title the dishes by their real, meaty names. Fair enough, great for me, because I now know what I am ordering.\u003c/p>\n\u003cp>So, to the food. We are family style, a bit of this, and a dollop of that. The servings were ample. We had three different servers approach our table to take orders, but once our one server settled, she efficiently took our orders. We tried to ask a few questions, but language barriers made that tough. It may have been my funny accent that got in the way. The food was quick to the table. Literally, with five minutes of ordering, the food came steaming out, all manner of delightful smells filled the air.\u003c/p>\n\u003cp>The spring rolls, loaded with carrots and spinach were fresh and tasty, I could not get enough of the thick peanut sauce. It was naughty but nice. The imperial rolls were doughy and soft, but once again it was the sauce that won me over, a tangy, ginger sauce that I could not get enough of. The won ton soup was piping hot and loaded with fresh vegetables. Yum. I ordered a large, so it could act as a main. Now, this next dish was the real test. The lemongrass “NOT” chicken over a cucumber and carrot salad. Sure, I could tell it was NOT chicken, it was a little dry, but the salad brought the moisture the “faux chicken” lacked.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Dessert? We were full, all four of us, and opted to skip dessert. We ventured to an old school ice cream parlour instead. The bill came, and we were happy, dinner for four for $59. Now that is value, and you do indeed get what you pay for. I will recommend to veggie pals. Not sure I will return.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1301 Franklin Street (at 13th Street)\r\nOakland, CA 94612\r\n\u003cstrong>Phone:\u003c/strong> 510-893-0383\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.goldenlotusvege.com\">www.goldenlotusvege.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese and Chinese Vegetarian\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Golden Lotus: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=520\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/40/2007/11/goldenlotus20.jpg\" alt=\"Mock Chicken Drumsticks\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus22.jpg\" alt=\"Mock Chicken and Potato Curry\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus23.jpg\" alt=\"Pot Stickers\" hspace=\"3\">\u003cbr>\nMock Chicken Drumsticks, Mock Chicken and Potato Curry, Pot Stickers\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/corie-tyson.jpg\" alt=\"Corie Tyson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dance Choreographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Golden Lotus\u003cbr>\n\u003cstrong>Reviewed Golden Lotus:\u003c/strong> Tuesday June 12, 2007\n\u003cp>This is one of the best vegan restaurants I have been to. As a vegetarian, a typical menu offers only a small number of choices, but at Golden Lotus, the entire menu is vegan and gives me the sense of being a kid in a candy store.\u003c/p>\n\u003cp>A friend and I arrived at the end of lunch to an almost full house. The space is small and cozy with moderate decor and only one electric waterfall “painting.” The waitstaff is business friendly, but I’m there for the food, not to feel like a VIP. I can’t count how many times I have been to this restaurant, but it still takes time to decide what to eat from the lengthy menu. This time I ended up staying within my standard favorites: chicken drumsticks as an appetizer, potato and chicken curry, beef with pineapple and rice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chicken drumsticks have this amazingly close to real texture and are breaded with a crispy coating and served with a sweet tamarind dipping sauce. The fake chicken in the potato and chicken curry has a slightly different texture than the drumsticks and adds good substance and novelty to the sweet and earthy flavor of the yellow curry, which can hold its own alone. While the pineapple beef was my friend’s choice, it isn’t one I usually order for myself. I don’t think the mock beef is as good as the chicken, but the overall flavor is still delicious with the red peppers, onions, and pineapple creating a good mix of flavors. As an extra splurge, I saved room for the mocha cake. You would never know its vegan because it sure does not lack anything!\u003c/p>\n\u003cp>The decor of Golden Lotus is warm and comfortable. Again, attentiveness might be lacking, but the service is prompt and helpful. For vegetarians it is definitely worth the visit; for non-vegetarians it is worth the experimenting!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/marc-latimer.jpg\" alt=\"Marc Latimer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> A/V Specialist and Vocalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aldo’s Ristorante & Bar\u003cbr>\n\u003cstrong>Reviewed Golden Lotus:\u003c/strong> Monday May 28, 2007\n\u003cp>Anyone who has lived in the Bay Area for several years and enjoys Asian cuisine should know that we have a great selection of Chinese restaurants to choose from. The Golden Lotus in Oakland positions itself as a vegetarian restaurant. It is run by a friendly Vietnamese staff that is both kind and attentive.\u003c/p>\n\u003cp>I was skeptical about what my dining experience would be as I am not vegan, but I do like veggies. Upon examination of the menu I noticed that there were just as many meat dishes as vegetarian fare. We ordered Chicken Salad, Spicy Chicken, and Garlic Green Beans with Tofu. Although the salad was listed as an appetizer, it arrived well after the main courses. The portions were large and the prices extremely reasonable. I was disappointed with the Chicken Salad, but I did enjoy the Spicy Chicken and the Green Beans. The Vietnamese green tea was very unusual and complimented the food. Unfortunately, when I asked for a “to go” menu, I was told they were out of them.\u003c/p>\n\u003cp>The restaurant was one step shy of fast food décor. The booth was very difficult to get in and out of and I struggled with the metal support post that trapped my feet and knees. The bathroom was a horrible mix of janitor’s closet, store room, recycle area, and unisex bathroom in severe need of upgrades.\u003c/p>\n\u003cp>The Golden Lotus is located in an area of Oakland that is obviously Asian with very many Chinese restaurants to choose from. If you want some decent Chinese/Vietnamese food that is well prepared and affordable, order the meal to take out and enjoy it with friends and family at home. Not a destination, but decent food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/liam-mayclem.jpg\" alt=\"Liam Mayclem\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> TV Host and Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Folie\u003cbr>\n\u003cstrong>Reviewed Golden Lotus:\u003c/strong> Saturday June 2, 2007\n\u003cp>The Golden Lotus was a first for me. It’s a vegetarian restaurant, so straight away I was a little apprehensive about the food experience ahead. The restaurant it centrally located, blocks from the freeway (I was traveling from San Francisco) on Franklin Street in downtown Oakland. Parking was simple, a rock star parking space across the street from the restaurant. Love that.\u003c/p>\n\u003cp>I called ahead for a table for four and was told, “No problem, just come. Yes.” And then came the humming sound of a lost connection. She hung up. So, I was not entirely sure if we had a table or not, and the host seemed keen to get off the phone. I have a feeling the phone person was also serving and acting as host. So, I walk in with my dinner date, and my two former roommates are already seated. Hurrah.\u003c/p>\n\u003cp>It was noisy up front. Luckily we were seated in the rear where it is much more quiet. So to the menu — WOW — so much to choose from. Yes, over ninety options. Wait, confusion. The menu reads: “Chicken Satay,” “Beef Satay,” “Lemongrass Chicken.” Is this really a vegetarian restaurant? We asked the waitress if there are non-veggie options? “Yes,” she said, “just give me the number on the menu.” So from that we concluded that, YES, they are all veggie options and here they chose to title the dishes by their real, meaty names. Fair enough, great for me, because I now know what I am ordering.\u003c/p>\n\u003cp>So, to the food. We are family style, a bit of this, and a dollop of that. The servings were ample. We had three different servers approach our table to take orders, but once our one server settled, she efficiently took our orders. We tried to ask a few questions, but language barriers made that tough. It may have been my funny accent that got in the way. The food was quick to the table. Literally, with five minutes of ordering, the food came steaming out, all manner of delightful smells filled the air.\u003c/p>\n\u003cp>The spring rolls, loaded with carrots and spinach were fresh and tasty, I could not get enough of the thick peanut sauce. It was naughty but nice. The imperial rolls were doughy and soft, but once again it was the sauce that won me over, a tangy, ginger sauce that I could not get enough of. The won ton soup was piping hot and loaded with fresh vegetables. Yum. I ordered a large, so it could act as a main. Now, this next dish was the real test. The lemongrass “NOT” chicken over a cucumber and carrot salad. Sure, I could tell it was NOT chicken, it was a little dry, but the salad brought the moisture the “faux chicken” lacked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dessert? We were full, all four of us, and opted to skip dessert. We ventured to an old school ice cream parlour instead. The bill came, and we were happy, dinner for four for $59. Now that is value, and you do indeed get what you pay for. I will recommend to veggie pals. Not sure I will return.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Postrio: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=466\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/40/2007/11/postrio17.jpg\" alt=\"Housemade Charcuterie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio18.jpg\" alt=\"Pan-Roasted Pork Chop with Polenta Cake\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio25.jpg\" alt=\"Banana-Chocolate Mousse Torte with Peanut Butter Ice Cream\" hspace=\"3\">\u003cbr>\nHousemade Charcuterie, Pan-Roasted Pork Chop with Polenta Cake, Banana-Chocolate Mousse Torte with Peanut Butter Ice Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lisa-geduldig.jpg\" alt=\"Lisa Geduldig\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Postrio\u003cbr>\n\u003cstrong>Reviewed Postrio:\u003c/strong> Wednesday, May 30, 2007\n\u003cp>Postrio had been my favorite restaurant for years. I used take my staff and comedians from my comedy show, Kung Pao Kosher Comedy, there after the run ended to thank everyone. The currency I’ve dealt with has been Postrio. I helped friends get an apartment in my building during the dot com craze, and when they offered to take me out to dinner to thank me, I suggested Postrio. I have always described Postrio as, “\u003ci>every\u003c/i> single bite is incredible.” When I eat there, I want to stand up and scream, in a good way. But this time I couldn’t, because I was on crutches following knee surgery.\u003c/p>\n\u003cp>My friend and I arrived separately for our 7:45 pm reservation. Our table was ready, but the hostess took one look at me on crutches and said they would arrange a larger table. So, we waited for 15 minutes, which was OK because we were being accommodated because of my injured paw. Two points.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You descend the stairs (or elevator through the adjoining Prescott Hotel, if you have a need to) into a lovely, vast dining room with an open kitchen and decor of large vases of calla lilies and tasteful hanging light sculptures that look like diaphragms. The service was excellent. The waiter was \u003ci>very\u003c/i> attentive. I’ve recently become the person I’d hate to go out to dinner with: I’m newly lactose intolerant. I mentioned this to the waiter, and he kept an eye out for any dishes that had dairy and warned me when necessary.\u003c/p>\n\u003cp>The food… it’s a given that the portions at Postrio will be small, the bill will be high, AND the food will be excellent. Any place that starts off the walnut bread gets a couple of points in my book (if you’re keeping track, so far that’s two for the crutches and two for the bread).\u003c/p>\n\u003cp>My friend Lawrence and I shared a salad (Organic Chioggia Beet Salad), an appetizer (Pan Seared Diver Scallops), an entrée (Sesame Crusted Ahi Tuna), a side dish (Sautéed Peas with mint — not on the menu), and 2 desserts (Chamomile Roasted Apricots and Lemon Verbena Sorbet). The food arrived quickly. We asked for a side of greens, and my friend suggested peas since they’re in season. Let’s start with those. YUM-MY. They were fresh and sautéed in butter (olive oil?), and the mint was a delightful treat and gave the dish a nice cool flavor. The beet salad had pistachios, grapefruit, and goat cheese on it. It was light and tasty. The scallops were presented with a red pepper relish. They were very fresh, like \u003ci>buttuh\u003c/i>, pan-seared, tasty, and cold. I thought that hot would have made a very good dish an excellent one. The ahi was beautifully presented, as two little leaning mountain peaks. Get out your pads; each bite of this was something to write home about. The ahi was smooth and as delicious as ahi should be. The sesame-crusted outside added a nice flavor and texture. The accompanying potato pearls were tender. And the shitake mushrooms were to die for. The “pulled pork” could be omitted from this dish, making it more palatable to someone who is Kosher or who isn’t a carnivore. While on the subject, I’d like to see more vegetarian options on the menu.\u003c/p>\n\u003cp>We ordered Chamomile Roasted Apricots (yum-my), and since the rest of the desserts all had dairy in them, our (my) choice was limited. But Mr. Nice Attentive Waiter announced that he would make sure the Lemon Verbena Sorbet was served with both scoops of sorbet rather than one of ice cream, thus giving us another option. The sorbet scoops were…yowza. They were one of those “every bite is amazing” experiences. They were served in a dish with melt-in-your-hands-and-mouth homemade ice cream cones in a Muscat-poached rhubarb and strawberry syrup. Need I say more? The Chamomile Roasted Apricots were delicious but tasted a tad medicinal, but in a good way.\u003c/p>\n\u003cp>I can’t comment on the wine service because we didn’t order anything to drink besides water (which was fabulous!), because neither of us are really drinkers. The noise level started out OK, and then got a little too loud for my taste, but not unbearably so, like a lot of the new shi-shi, high-ceilinged restaurants. We could still have a conversation. The noise died down as the dining room emptied out. The food at Postrio is very high quality and tasty. If money is no problem, go wild. If it is, go once in a while for a special occasion…and share.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/greg-korbel.jpg\" alt=\"Greg Korbel\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lawyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Port Lobster Shack\u003cbr>\n\u003cstrong>Reviewed Postrio:\u003c/strong> Thursday, May 31, 2007\u003c/p>\n\u003cp>I’ve eaten at several Wolfgang Puck outposts over the years and have had many great experiences. I’ve always thought they were good, but not great, and honestly, my expectations for Postrio were a bit low. I was pleasantly surprised, it was much better than anticipated.\u003c/p>\n\u003cp>We arrived shortly prior to our reservation time and waited it out in the bar. My first thought was one of shock. It was a bit of scene for 7 pm on a Thursday. The bar was crowded and loud, which is not a bad thing; it actually seemed like a fun place to get cocktails after work. However, it didn’t seem quite like the fine dining experience I anticipated. That changed when we were led through the bar to the multi-tiered dining room and to our seat overlooking a small patio. The room was very nicely designed with lots of flowing earth tones. As a typical high-end San Francisco restaurant, it was far from quiet, however, we were able to have fine conversation over the din of noise. Service was excellent, friendly, but not over-bearing and far from pretentious. The cocktails were strong, and the wine list, long and expensive!\u003c/p>\n\u003cp>Now down to the food.\u003c/p>\n\u003cp>\u003cstrong>First Course\u003c/strong>\u003c/p>\n\u003cp>• House-made charcuterie: This was a huge platter of miscellaneous sausages, rillettes, pâté, and other cured meats, served with toast points and a small crock of mustard. This is getting to be a bit of a trendy thing in San Francisco restaurants and this one was quite good. I would put it up with one of the best I’ve had.\u003c/p>\n\u003cp>• Caesar Salad: We noticed a number of tables eating it, but noticed it wasn’t on the menu. When we asked, we were informed that it could be prepared special. Hoping it was truly something special, we ordered it. Ultimately, it was fair, had a nice light dressing, but other than that, nothing special.\u003c/p>\n\u003cp>• Soft Shell Crab: This was one of the specials of the night. The crab was deep-fried and delicious, crispy on the outside and perfectly cooked on the inside, and served on a bed of greens.\u003c/p>\n\u003cp>\u003cstrong>Mains\u003c/strong>\u003c/p>\n\u003cp>• Grilled Chicken Breast with Potato Gratin: Basic grilled chicken, well executed, if not a bit dry. The potato gratin was rich delicious and very fattening\u003c/p>\n\u003cp>• Pan Roasted Pork Chop with Polenta Cake: We all generally agreed that this was the best entrée. The polenta cake contained either currants or blueberries, which, while understood as an attempt at adding a sweeter element to the dish, didn’t work that well. The pork itself however, was very, very good, and in these times where it’s hard to find flavorful pork, this was great. Would order this dish again.\u003c/p>\n\u003cp>• Braised Lamb Shank: One of my favorite dishes, and this one was quite good. The lamb itself was a bit inconsistent, in that it was dry in portions and moist and succulent in other portions. The accompanying beans were perfectly cooked and tender with just enough bite.\u003c/p>\n\u003cp>• Bacon Wrapped Quail: My own entrée and by far the smallest of the bunch. One small quail served with a small dollop of corn “pudding”. The quail itself was moist, flavorful, and quite good. The corn pudding was a bit too sweet for my taste, but when eaten in the same bite as the quail, it served as a good foil for the richness of the quail. Just wish it was larger entrée.\u003c/p>\n\u003cp>At this point in the dinner I was still quite impressed. The food was better than anticipated, and using a very strict curve reserved for restaurants of this type in San Francisco, I would give it a solid B. Dessert, however, was less successful.\u003c/p>\n\u003cp>For our desserts we split the Banana-Chocolate Mousse Torte with Peanut Butter Ice Cream, and the Brioche Bread Pudding. Both were some of our favorites. However, they weren’t both successes. I am generally not a fan of overly sweet desserts, and these desserts weren’t sweet, unfortunately they weren’t all that flavorful either.\u003c/p>\n\u003cp>The Banana-Chocolate Mousse Tort was a somewhat dry chocolate layer cake with a dollop of banana cream (custard?), neither of which had much flavor. The peanut butter ice cream was fantastic, salty, sweet, and creamy, all together.\u003c/p>\n\u003cp>The bread pudding was slightly better, warm and moist with an orange-vanilla sauce that embarrassingly reminded me of a Creamsicle (but not in a bad way).\u003c/p>\n\u003cp>All in all, Postrio is a very good restaurant, by far the best Wolfgang Puck restaurant I’ve been to. However, given its location and price range, it’s in competition with some of the best restaurants in the country and, while good, I would rather go to some of its competitors. Would I go again? I might, but after I’ve returned to or tried other restaurants in its price range.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/leslie-autenreith.jpg\" alt=\"Leslie Autenreith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leslie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mystery Shopper and Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Bruno\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cleo’s Brazilian Steakhouse\u003cbr>\n\u003cstrong>Reviewed Postrio:\u003c/strong> Sunday May 20, 2007\n\u003cp>Walking in, Postrio appeared to be a small dark restaurant. After I gave my reservation information, the lady walked us down the large staircase in the middle of the restaurant that kept going and going, so I was thinking I was glad that I wasn’t wearing heels. We got two floors down to the bottom and arrived in a huge beautiful, bright room with windows looking out to colorful flowers and plants outside. I loved the ambiance and décor of this room. If I were to return, I would request a table at the window.\u003c/p>\n\u003cp>The service was friendly and professional, just as I would expect from an upscale restaurant like this. We were delighted that they brought some complimentary food items during the meal (although we would have preferred to halve the prices instead of this!). The first one they brought was a mushroom soup with truffle oil in a tiny cup. It was flavorful and very rich. Next came our appetizer, which was the hamachi tartare. It was a small portion to share for the price, but it was tasty and fresh with really great flavors. Next, they treated us to a coconut-lime sorbet, which was interesting in that both the flavors were very distinct. For entrees we had the black cod and New York steak. The fish was cooked perfectly, really moist and flaky, although there was nothing special about it, as far as flavors or sauce. I liked the root vegetable that came with it, but the other sides on the plate were so-so. The rice cake was interesting but a little dense for me, and the other Asian-style pickled vegetables were nothing to rave about. My husband liked the steak — I sure hoped so for the price of the dish! To me it was just a good steak but nothing “Wow!” about it either. The original sides were Indian-inspired, and were interesting choices to go with steak.\u003c/p>\n\u003cp>For dessert we ordered the Banana-Chocolate Mousse Torte, the best part of the meal! Normally, I’m not a huge fan of desserts except for ice cream, so to love this was pretty amazing and this was my only genuine “Yum!” moment of the meal. The torte was perfect with banana and chocolate flavors, yet not too sweet. The tiny ball of peanut butter ice cream was to die for, and I could have eaten an enormous scoop.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, it was a nice upscale dinner, but I’m not sure we would return for the dinner prices. I would return if I could go only for dessert though!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n545 Post Street (between Taylor and Mason Street)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-776-7825\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.postrio.com\">www.postrio.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> American Cuisine with Asian and Mediterranean Influences\r\nReviewed: \u003cstrong>Summer 2007\u003c/strong>",
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"description": "Location:\r\n545 Post Street (between Taylor and Mason Street)\r\nSan Francisco, CA 94102\r\nPhone: 415-776-7825\r\nWebsite: www.postrio.com\r\nType of Cuisine: American Cuisine with Asian and Mediterranean Influences\r\nReviewed: Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Postrio: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=466\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/40/2007/11/postrio17.jpg\" alt=\"Housemade Charcuterie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio18.jpg\" alt=\"Pan-Roasted Pork Chop with Polenta Cake\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio25.jpg\" alt=\"Banana-Chocolate Mousse Torte with Peanut Butter Ice Cream\" hspace=\"3\">\u003cbr>\nHousemade Charcuterie, Pan-Roasted Pork Chop with Polenta Cake, Banana-Chocolate Mousse Torte with Peanut Butter Ice Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lisa-geduldig.jpg\" alt=\"Lisa Geduldig\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Postrio\u003cbr>\n\u003cstrong>Reviewed Postrio:\u003c/strong> Wednesday, May 30, 2007\n\u003cp>Postrio had been my favorite restaurant for years. I used take my staff and comedians from my comedy show, Kung Pao Kosher Comedy, there after the run ended to thank everyone. The currency I’ve dealt with has been Postrio. I helped friends get an apartment in my building during the dot com craze, and when they offered to take me out to dinner to thank me, I suggested Postrio. I have always described Postrio as, “\u003ci>every\u003c/i> single bite is incredible.” When I eat there, I want to stand up and scream, in a good way. But this time I couldn’t, because I was on crutches following knee surgery.\u003c/p>\n\u003cp>My friend and I arrived separately for our 7:45 pm reservation. Our table was ready, but the hostess took one look at me on crutches and said they would arrange a larger table. So, we waited for 15 minutes, which was OK because we were being accommodated because of my injured paw. Two points.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You descend the stairs (or elevator through the adjoining Prescott Hotel, if you have a need to) into a lovely, vast dining room with an open kitchen and decor of large vases of calla lilies and tasteful hanging light sculptures that look like diaphragms. The service was excellent. The waiter was \u003ci>very\u003c/i> attentive. I’ve recently become the person I’d hate to go out to dinner with: I’m newly lactose intolerant. I mentioned this to the waiter, and he kept an eye out for any dishes that had dairy and warned me when necessary.\u003c/p>\n\u003cp>The food… it’s a given that the portions at Postrio will be small, the bill will be high, AND the food will be excellent. Any place that starts off the walnut bread gets a couple of points in my book (if you’re keeping track, so far that’s two for the crutches and two for the bread).\u003c/p>\n\u003cp>My friend Lawrence and I shared a salad (Organic Chioggia Beet Salad), an appetizer (Pan Seared Diver Scallops), an entrée (Sesame Crusted Ahi Tuna), a side dish (Sautéed Peas with mint — not on the menu), and 2 desserts (Chamomile Roasted Apricots and Lemon Verbena Sorbet). The food arrived quickly. We asked for a side of greens, and my friend suggested peas since they’re in season. Let’s start with those. YUM-MY. They were fresh and sautéed in butter (olive oil?), and the mint was a delightful treat and gave the dish a nice cool flavor. The beet salad had pistachios, grapefruit, and goat cheese on it. It was light and tasty. The scallops were presented with a red pepper relish. They were very fresh, like \u003ci>buttuh\u003c/i>, pan-seared, tasty, and cold. I thought that hot would have made a very good dish an excellent one. The ahi was beautifully presented, as two little leaning mountain peaks. Get out your pads; each bite of this was something to write home about. The ahi was smooth and as delicious as ahi should be. The sesame-crusted outside added a nice flavor and texture. The accompanying potato pearls were tender. And the shitake mushrooms were to die for. The “pulled pork” could be omitted from this dish, making it more palatable to someone who is Kosher or who isn’t a carnivore. While on the subject, I’d like to see more vegetarian options on the menu.\u003c/p>\n\u003cp>We ordered Chamomile Roasted Apricots (yum-my), and since the rest of the desserts all had dairy in them, our (my) choice was limited. But Mr. Nice Attentive Waiter announced that he would make sure the Lemon Verbena Sorbet was served with both scoops of sorbet rather than one of ice cream, thus giving us another option. The sorbet scoops were…yowza. They were one of those “every bite is amazing” experiences. They were served in a dish with melt-in-your-hands-and-mouth homemade ice cream cones in a Muscat-poached rhubarb and strawberry syrup. Need I say more? The Chamomile Roasted Apricots were delicious but tasted a tad medicinal, but in a good way.\u003c/p>\n\u003cp>I can’t comment on the wine service because we didn’t order anything to drink besides water (which was fabulous!), because neither of us are really drinkers. The noise level started out OK, and then got a little too loud for my taste, but not unbearably so, like a lot of the new shi-shi, high-ceilinged restaurants. We could still have a conversation. The noise died down as the dining room emptied out. The food at Postrio is very high quality and tasty. If money is no problem, go wild. If it is, go once in a while for a special occasion…and share.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/greg-korbel.jpg\" alt=\"Greg Korbel\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lawyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Port Lobster Shack\u003cbr>\n\u003cstrong>Reviewed Postrio:\u003c/strong> Thursday, May 31, 2007\u003c/p>\n\u003cp>I’ve eaten at several Wolfgang Puck outposts over the years and have had many great experiences. I’ve always thought they were good, but not great, and honestly, my expectations for Postrio were a bit low. I was pleasantly surprised, it was much better than anticipated.\u003c/p>\n\u003cp>We arrived shortly prior to our reservation time and waited it out in the bar. My first thought was one of shock. It was a bit of scene for 7 pm on a Thursday. The bar was crowded and loud, which is not a bad thing; it actually seemed like a fun place to get cocktails after work. However, it didn’t seem quite like the fine dining experience I anticipated. That changed when we were led through the bar to the multi-tiered dining room and to our seat overlooking a small patio. The room was very nicely designed with lots of flowing earth tones. As a typical high-end San Francisco restaurant, it was far from quiet, however, we were able to have fine conversation over the din of noise. Service was excellent, friendly, but not over-bearing and far from pretentious. The cocktails were strong, and the wine list, long and expensive!\u003c/p>\n\u003cp>Now down to the food.\u003c/p>\n\u003cp>\u003cstrong>First Course\u003c/strong>\u003c/p>\n\u003cp>• House-made charcuterie: This was a huge platter of miscellaneous sausages, rillettes, pâté, and other cured meats, served with toast points and a small crock of mustard. This is getting to be a bit of a trendy thing in San Francisco restaurants and this one was quite good. I would put it up with one of the best I’ve had.\u003c/p>\n\u003cp>• Caesar Salad: We noticed a number of tables eating it, but noticed it wasn’t on the menu. When we asked, we were informed that it could be prepared special. Hoping it was truly something special, we ordered it. Ultimately, it was fair, had a nice light dressing, but other than that, nothing special.\u003c/p>\n\u003cp>• Soft Shell Crab: This was one of the specials of the night. The crab was deep-fried and delicious, crispy on the outside and perfectly cooked on the inside, and served on a bed of greens.\u003c/p>\n\u003cp>\u003cstrong>Mains\u003c/strong>\u003c/p>\n\u003cp>• Grilled Chicken Breast with Potato Gratin: Basic grilled chicken, well executed, if not a bit dry. The potato gratin was rich delicious and very fattening\u003c/p>\n\u003cp>• Pan Roasted Pork Chop with Polenta Cake: We all generally agreed that this was the best entrée. The polenta cake contained either currants or blueberries, which, while understood as an attempt at adding a sweeter element to the dish, didn’t work that well. The pork itself however, was very, very good, and in these times where it’s hard to find flavorful pork, this was great. Would order this dish again.\u003c/p>\n\u003cp>• Braised Lamb Shank: One of my favorite dishes, and this one was quite good. The lamb itself was a bit inconsistent, in that it was dry in portions and moist and succulent in other portions. The accompanying beans were perfectly cooked and tender with just enough bite.\u003c/p>\n\u003cp>• Bacon Wrapped Quail: My own entrée and by far the smallest of the bunch. One small quail served with a small dollop of corn “pudding”. The quail itself was moist, flavorful, and quite good. The corn pudding was a bit too sweet for my taste, but when eaten in the same bite as the quail, it served as a good foil for the richness of the quail. Just wish it was larger entrée.\u003c/p>\n\u003cp>At this point in the dinner I was still quite impressed. The food was better than anticipated, and using a very strict curve reserved for restaurants of this type in San Francisco, I would give it a solid B. Dessert, however, was less successful.\u003c/p>\n\u003cp>For our desserts we split the Banana-Chocolate Mousse Torte with Peanut Butter Ice Cream, and the Brioche Bread Pudding. Both were some of our favorites. However, they weren’t both successes. I am generally not a fan of overly sweet desserts, and these desserts weren’t sweet, unfortunately they weren’t all that flavorful either.\u003c/p>\n\u003cp>The Banana-Chocolate Mousse Tort was a somewhat dry chocolate layer cake with a dollop of banana cream (custard?), neither of which had much flavor. The peanut butter ice cream was fantastic, salty, sweet, and creamy, all together.\u003c/p>\n\u003cp>The bread pudding was slightly better, warm and moist with an orange-vanilla sauce that embarrassingly reminded me of a Creamsicle (but not in a bad way).\u003c/p>\n\u003cp>All in all, Postrio is a very good restaurant, by far the best Wolfgang Puck restaurant I’ve been to. However, given its location and price range, it’s in competition with some of the best restaurants in the country and, while good, I would rather go to some of its competitors. Would I go again? I might, but after I’ve returned to or tried other restaurants in its price range.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/leslie-autenreith.jpg\" alt=\"Leslie Autenreith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leslie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mystery Shopper and Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Bruno\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cleo’s Brazilian Steakhouse\u003cbr>\n\u003cstrong>Reviewed Postrio:\u003c/strong> Sunday May 20, 2007\n\u003cp>Walking in, Postrio appeared to be a small dark restaurant. After I gave my reservation information, the lady walked us down the large staircase in the middle of the restaurant that kept going and going, so I was thinking I was glad that I wasn’t wearing heels. We got two floors down to the bottom and arrived in a huge beautiful, bright room with windows looking out to colorful flowers and plants outside. I loved the ambiance and décor of this room. If I were to return, I would request a table at the window.\u003c/p>\n\u003cp>The service was friendly and professional, just as I would expect from an upscale restaurant like this. We were delighted that they brought some complimentary food items during the meal (although we would have preferred to halve the prices instead of this!). The first one they brought was a mushroom soup with truffle oil in a tiny cup. It was flavorful and very rich. Next came our appetizer, which was the hamachi tartare. It was a small portion to share for the price, but it was tasty and fresh with really great flavors. Next, they treated us to a coconut-lime sorbet, which was interesting in that both the flavors were very distinct. For entrees we had the black cod and New York steak. The fish was cooked perfectly, really moist and flaky, although there was nothing special about it, as far as flavors or sauce. I liked the root vegetable that came with it, but the other sides on the plate were so-so. The rice cake was interesting but a little dense for me, and the other Asian-style pickled vegetables were nothing to rave about. My husband liked the steak — I sure hoped so for the price of the dish! To me it was just a good steak but nothing “Wow!” about it either. The original sides were Indian-inspired, and were interesting choices to go with steak.\u003c/p>\n\u003cp>For dessert we ordered the Banana-Chocolate Mousse Torte, the best part of the meal! Normally, I’m not a huge fan of desserts except for ice cream, so to love this was pretty amazing and this was my only genuine “Yum!” moment of the meal. The torte was perfect with banana and chocolate flavors, yet not too sweet. The tiny ball of peanut butter ice cream was to die for, and I could have eaten an enormous scoop.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, it was a nice upscale dinner, but I’m not sure we would return for the dinner prices. I would return if I could go only for dessert though!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Old Port Lobster Shack: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=473\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/40/2007/11/oldportlobster13.jpg\" alt=\"Steamers\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster2.jpg\" alt=\"Stuffed Lobster\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster26.jpg\" alt=\"Big Lobstah Louie\" hspace=\"3\">\u003cbr>\nSteamers, Stuffed Lobster, Big Lobstah Louie\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/greg-korbel.jpg\" alt=\"Greg Korbel\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lawyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Port Lobster Shack\u003cbr>\n\u003cstrong>Reviewed Old Port Lobster Shack:\u003c/strong> Sunday, June 3, 2007\n\u003cp>Located in a non-descript strip mall in Redwood City, the Old Port Lobster Shack seems like an unlikely place to for the freshest East Coast seafood this side of Maine, but right next door to the local Super Cuts, that’s exactly what you’ll find. While its fishing buoys, nets, and lobster cages strive to pull you off of Veterans Blvd. and back to Maine, it’s the food that completes the journey.\u003c/p>\n\u003cp>This is not a place for sophisticates: order at the front, grab one of the interesting and rare craft beers and wait for your plastic basket to food to be brought to your table.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’ve now eaten at the Old Port Lobster Shack many times, and my advice is to keep it simple and let the freshly-delivered seafood speak for itself. While the menu is as varied as most seafood houses, the kitchen excels with simply prepared sandwiches and salads.\u003c/p>\n\u003cp>On my last visit we started with the Shacktail Trio, a simple unadorned glass of lobster meat, crab, and perfectly cooked shrimp. Rather than simply glopping sauce on top of the meat, the cocktail sauce comes in a small tub on the side, letting the perfect shellfish shine though. We also split the daily special of shrimp and lobster gazpacho. A simple gazpacho with shrimp and lobster meat dropped in the soup. On this hot day, the gazpacho was refreshing, but again, it was the fresh perfectly steamed shrimp and lobster that makes this a special dish.\u003c/p>\n\u003cp>For our entrees, we shared a half order of Lobster Mac ‘n’ Cheese and the delicious Maine Lobster Roll. First, the mac ‘n’ cheese is creamy, rich, and decadent, and studded with a generous portion of lobster claw meat. However, the lobster roll — my standby order — remains the true star of this restaurant. The lobster roll is simple and delicious with fresh lobster meat tossed in mayo and served on a New England-style split-top hot dog roll with homemade chips and coleslaw. The roll itself is grilled on two sides and is crunchy on the edge but soft and pillowy on the inside. Yet, it is just dense enough to hold the overflowing lobster. The roll is also available “naked” without mayo and just a bit of melted butter on the side.\u003c/p>\n\u003cp>The Lobster Louis salad and both the New England and the red clam “chowdahs” are likewise delicious and feature more of the same fresh, perfectly cooked seafood.\u003c/p>\n\u003cp>At the Old Port Lobster Shack, they keep it simple, they keep it fresh, and they keep it good. So, pull up a seat at the picnic table, grab a beer and a lobster roll, and smell that cool ocean air.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/leslie-autenreith.jpg\" alt=\"Leslie Autenreith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leslie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mystery Shopper and Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Bruno\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cleo’s Brazilian Steakhouse\u003cbr>\n\u003cstrong>Reviewed Old Port Lobster Shack:\u003c/strong> Saturday June 2, 2007\n\u003cp>Old Port Lobster Shack is a cute, well-decorated, casual restaurant for fresh New England-style seafood. It has all the ambiance of being near the sea, including nice picnic tables. It was rather busy on this Saturday night, often with a line to order food at the register. It was a bit confusing since there is no posted menu, so everybody had to get up to the register to grab the paper menu before they could decide.\u003c/p>\n\u003cp>There was a large variety of menu items, so it took a while to look through the menu and decide what to get, and I felt rushed since I was standing around near the register. I placed my order and got a number stand to put on the table, just like at some other fast food restaurants. First came our bowl of New England Clam “Chowdah.” It was a large bowl that our family could share. The chowder was creamy with plenty of chunky ingredients, although it was salty for our taste. Next came a huge bowl of steamers. I have always loved clams, and had never tried these steamers before. These are a step up from regular clams since they are big and hearty. There was a bit of sand at times, but it was bearable to use the broth to wash them out and dip them in butter. It was a huge portion, and they were fresh, so these were worth trying. We couldn’t go to the Lobster Shack without having something with lobster, so we had a half order of lobster ravioli. I was most disappointed in this dish, since it was very bland. The ravioli filling was some chopped-up lobster, but it was dry with no taste and the sauce on the plate had absolutely no flavor. The only saving grace to this dish was the large chunks of fresh lobster on top even though, unfortunately, these were ice cold. Last came a Nor’easter Salad and Beer Battered Salmon and Chips. The salad was good, just as described on the menu. The large pieces of salmon were tasty and crispy on the outside and we enjoyed the well-seasoned, thick fries. I have been to this restaurant once before and enjoyed my Naked Lobster Roll on that visit. The roll and chips were especially good, so I would order that again. I saw many people ordering the steamed lobster dinners, which are pulled live from a neat-looking circular tank. I would have loved that also but didn’t get it because of the $32.75 out of my pocket, plus there were plenty of other menu items that I wanted.\u003c/p>\n\u003cp>If you have a craving for seafood but don’t want to go to a pricey, fancy place, then I would recommend this restaurant. This is probably one of the few places to get fresh seafood on the Peninsula where you can take kids of any ages along — the bucket of oyster crackers on the table alone kept mine occupied. If I went back, I would just stick to the basic seafood items and not get any pasta or other items which might require extra cooking skills to be tasty.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lisa-geduldig.jpg\" alt=\"Lisa Geduldig\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Postrio\u003cbr>\n\u003cstrong>Reviewed Old Port Lobster Shack:\u003c/strong> Friday, June 1, 2007\n\u003cp>When I first saw that my \u003ci>Check, Please! Bay Area\u003c/i> assignment included a lobster restaurant I thought I had died and gone to heaven, but when I saw on their website that it was located in a strip mall in Redwood City, my East Coast snobbery kicked in. Then I read that they flew in fresh Maine lobsters daily. I am snobby about three things: NY pizza, NY bagels, and Maine, rather than Pacific Coast, lobster. Hm, maybe this strip mall joint was gonna be the real thing. I then consulted Yelp.com, and people, even New England natives were raving about this place. I have one friend in Redwood City, so I called her to be my date. I was recovering from knee surgery and had just gotten off crutches, was now using a cane, and I couldn’t drive. And getting to the CalTrain station to go to Redwood City would be a pain, literally. A friend in San Francisco offered to join and drive down, so the two of us along with her three-year-old set out on the Lobster Shack adventure. I thought having three-year-old Ben along would allow me to comment on their inexpensive Children’s Menu, but wouldn’t you know it, this three-year-old has discerning taste and asked for calamari not PB&J. We had to tell him that the fried shrimp was calamari because his request just wasn’t on the menu.\u003c/p>\n\u003cp>But, let’s start from the beginning. We picked up my other friend who lives in Redwood City and, though the lobster joint was two miles from her house, she wasn’t familiar with it. We missed the restaurant and had to turn around and look for it because the street address was not visible from Veterans Blvd. We found the shopping center through its back entrance. We arrived on a Friday at 6:45 pm to find a not-too-long line out the door, which told us that the place was a find. But it wasn’t. The restaurant has a few outdoor tables, and the inside, where we would sit, was adorned with picnic tables and benches a la New England grotto — a laidback atmosphere and quiet. All that was missing was the scent of the ocean breeze.\u003c/p>\n\u003cp>It took us about 20 minutes to get to the counter to order. Five of those minutes were spent by a couple immediately in front of us, who was wine tasting in order to figure out what wine to order. One of my friends hypothesized that they were friends of the guy at the register and rightfully pointed out to me that the wine tasting should have taken place at a different spot, not THE ordering line on a busy Friday night. We got to the counter, and I was excited to order and get me some lobstah, but the guy at the register (the owner, according to his photo on the web site) discovered that there was no longer an available table, and he asked for To Go orders. I was annoyed and was dying to say, “uh, buddy, I’m reviewing this place,” but I was under strict orders to remain undercover. I put my shades and trench coat back on and stayed cool as the woman behind us got in front of us.\u003c/p>\n\u003cp>For weeks I knew what I was going to order: a steamed lobster with a nutcracker and bib and the works, until I found out that it would cost me $32.75 — too much, even though I love a good Maine lobster. I got frugal and found out from the woman behind us (who ended up in front of us) that the Naked Lobster Roll had the same amount of lobster and was $15 cheaper. By the time I got to the register, I opted for the Big Lobstah Louie at $18.75, so I’d have a healthy salad rather than bread.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ordering felt frantic. The guy taking our order was impatient with us, since I dared to have a question. The Lobstah Louie was OK, but somewhat tasteless. I asked for melted butter, which added the much needed and necessary flavor to the lobster, but the butter was lukewarm not hot. The salad was romaine lettuce and some eggs, maybe a few other things, nothing really eventful. I tasted my friend’s clam chowder. It had a good amount of clams in it and tasted like it had a corn base. My three-year-old friend’s fried shrimp was lightly fried, not too greasy, and quite fresh. I could have feasted on that all night, had I not ordered expensive mediocre lobster, and if it weren’t a sin to steal breaded shrimp from a toddler. I’d go back if someone else was footing the bill.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n851 Veterans Boulevard (at Jefferson Avenue)\r\nRedwood City, CA 94063\r\n\u003cstrong>Phone:\u003c/strong> 650-366-2400\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oplobster.com\">www.oplobster.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Seafood: New England-Style Lobster Shack\r\nReviewed: \u003cstrong>Summer 2007\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Port Lobster Shack: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=473\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/40/2007/11/oldportlobster13.jpg\" alt=\"Steamers\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster2.jpg\" alt=\"Stuffed Lobster\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster26.jpg\" alt=\"Big Lobstah Louie\" hspace=\"3\">\u003cbr>\nSteamers, Stuffed Lobster, Big Lobstah Louie\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/greg-korbel.jpg\" alt=\"Greg Korbel\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lawyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Port Lobster Shack\u003cbr>\n\u003cstrong>Reviewed Old Port Lobster Shack:\u003c/strong> Sunday, June 3, 2007\n\u003cp>Located in a non-descript strip mall in Redwood City, the Old Port Lobster Shack seems like an unlikely place to for the freshest East Coast seafood this side of Maine, but right next door to the local Super Cuts, that’s exactly what you’ll find. While its fishing buoys, nets, and lobster cages strive to pull you off of Veterans Blvd. and back to Maine, it’s the food that completes the journey.\u003c/p>\n\u003cp>This is not a place for sophisticates: order at the front, grab one of the interesting and rare craft beers and wait for your plastic basket to food to be brought to your table.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’ve now eaten at the Old Port Lobster Shack many times, and my advice is to keep it simple and let the freshly-delivered seafood speak for itself. While the menu is as varied as most seafood houses, the kitchen excels with simply prepared sandwiches and salads.\u003c/p>\n\u003cp>On my last visit we started with the Shacktail Trio, a simple unadorned glass of lobster meat, crab, and perfectly cooked shrimp. Rather than simply glopping sauce on top of the meat, the cocktail sauce comes in a small tub on the side, letting the perfect shellfish shine though. We also split the daily special of shrimp and lobster gazpacho. A simple gazpacho with shrimp and lobster meat dropped in the soup. On this hot day, the gazpacho was refreshing, but again, it was the fresh perfectly steamed shrimp and lobster that makes this a special dish.\u003c/p>\n\u003cp>For our entrees, we shared a half order of Lobster Mac ‘n’ Cheese and the delicious Maine Lobster Roll. First, the mac ‘n’ cheese is creamy, rich, and decadent, and studded with a generous portion of lobster claw meat. However, the lobster roll — my standby order — remains the true star of this restaurant. The lobster roll is simple and delicious with fresh lobster meat tossed in mayo and served on a New England-style split-top hot dog roll with homemade chips and coleslaw. The roll itself is grilled on two sides and is crunchy on the edge but soft and pillowy on the inside. Yet, it is just dense enough to hold the overflowing lobster. The roll is also available “naked” without mayo and just a bit of melted butter on the side.\u003c/p>\n\u003cp>The Lobster Louis salad and both the New England and the red clam “chowdahs” are likewise delicious and feature more of the same fresh, perfectly cooked seafood.\u003c/p>\n\u003cp>At the Old Port Lobster Shack, they keep it simple, they keep it fresh, and they keep it good. So, pull up a seat at the picnic table, grab a beer and a lobster roll, and smell that cool ocean air.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/leslie-autenreith.jpg\" alt=\"Leslie Autenreith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leslie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mystery Shopper and Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Bruno\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cleo’s Brazilian Steakhouse\u003cbr>\n\u003cstrong>Reviewed Old Port Lobster Shack:\u003c/strong> Saturday June 2, 2007\n\u003cp>Old Port Lobster Shack is a cute, well-decorated, casual restaurant for fresh New England-style seafood. It has all the ambiance of being near the sea, including nice picnic tables. It was rather busy on this Saturday night, often with a line to order food at the register. It was a bit confusing since there is no posted menu, so everybody had to get up to the register to grab the paper menu before they could decide.\u003c/p>\n\u003cp>There was a large variety of menu items, so it took a while to look through the menu and decide what to get, and I felt rushed since I was standing around near the register. I placed my order and got a number stand to put on the table, just like at some other fast food restaurants. First came our bowl of New England Clam “Chowdah.” It was a large bowl that our family could share. The chowder was creamy with plenty of chunky ingredients, although it was salty for our taste. Next came a huge bowl of steamers. I have always loved clams, and had never tried these steamers before. These are a step up from regular clams since they are big and hearty. There was a bit of sand at times, but it was bearable to use the broth to wash them out and dip them in butter. It was a huge portion, and they were fresh, so these were worth trying. We couldn’t go to the Lobster Shack without having something with lobster, so we had a half order of lobster ravioli. I was most disappointed in this dish, since it was very bland. The ravioli filling was some chopped-up lobster, but it was dry with no taste and the sauce on the plate had absolutely no flavor. The only saving grace to this dish was the large chunks of fresh lobster on top even though, unfortunately, these were ice cold. Last came a Nor’easter Salad and Beer Battered Salmon and Chips. The salad was good, just as described on the menu. The large pieces of salmon were tasty and crispy on the outside and we enjoyed the well-seasoned, thick fries. I have been to this restaurant once before and enjoyed my Naked Lobster Roll on that visit. The roll and chips were especially good, so I would order that again. I saw many people ordering the steamed lobster dinners, which are pulled live from a neat-looking circular tank. I would have loved that also but didn’t get it because of the $32.75 out of my pocket, plus there were plenty of other menu items that I wanted.\u003c/p>\n\u003cp>If you have a craving for seafood but don’t want to go to a pricey, fancy place, then I would recommend this restaurant. This is probably one of the few places to get fresh seafood on the Peninsula where you can take kids of any ages along — the bucket of oyster crackers on the table alone kept mine occupied. If I went back, I would just stick to the basic seafood items and not get any pasta or other items which might require extra cooking skills to be tasty.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lisa-geduldig.jpg\" alt=\"Lisa Geduldig\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Postrio\u003cbr>\n\u003cstrong>Reviewed Old Port Lobster Shack:\u003c/strong> Friday, June 1, 2007\n\u003cp>When I first saw that my \u003ci>Check, Please! Bay Area\u003c/i> assignment included a lobster restaurant I thought I had died and gone to heaven, but when I saw on their website that it was located in a strip mall in Redwood City, my East Coast snobbery kicked in. Then I read that they flew in fresh Maine lobsters daily. I am snobby about three things: NY pizza, NY bagels, and Maine, rather than Pacific Coast, lobster. Hm, maybe this strip mall joint was gonna be the real thing. I then consulted Yelp.com, and people, even New England natives were raving about this place. I have one friend in Redwood City, so I called her to be my date. I was recovering from knee surgery and had just gotten off crutches, was now using a cane, and I couldn’t drive. And getting to the CalTrain station to go to Redwood City would be a pain, literally. A friend in San Francisco offered to join and drive down, so the two of us along with her three-year-old set out on the Lobster Shack adventure. I thought having three-year-old Ben along would allow me to comment on their inexpensive Children’s Menu, but wouldn’t you know it, this three-year-old has discerning taste and asked for calamari not PB&J. We had to tell him that the fried shrimp was calamari because his request just wasn’t on the menu.\u003c/p>\n\u003cp>But, let’s start from the beginning. We picked up my other friend who lives in Redwood City and, though the lobster joint was two miles from her house, she wasn’t familiar with it. We missed the restaurant and had to turn around and look for it because the street address was not visible from Veterans Blvd. We found the shopping center through its back entrance. We arrived on a Friday at 6:45 pm to find a not-too-long line out the door, which told us that the place was a find. But it wasn’t. The restaurant has a few outdoor tables, and the inside, where we would sit, was adorned with picnic tables and benches a la New England grotto — a laidback atmosphere and quiet. All that was missing was the scent of the ocean breeze.\u003c/p>\n\u003cp>It took us about 20 minutes to get to the counter to order. Five of those minutes were spent by a couple immediately in front of us, who was wine tasting in order to figure out what wine to order. One of my friends hypothesized that they were friends of the guy at the register and rightfully pointed out to me that the wine tasting should have taken place at a different spot, not THE ordering line on a busy Friday night. We got to the counter, and I was excited to order and get me some lobstah, but the guy at the register (the owner, according to his photo on the web site) discovered that there was no longer an available table, and he asked for To Go orders. I was annoyed and was dying to say, “uh, buddy, I’m reviewing this place,” but I was under strict orders to remain undercover. I put my shades and trench coat back on and stayed cool as the woman behind us got in front of us.\u003c/p>\n\u003cp>For weeks I knew what I was going to order: a steamed lobster with a nutcracker and bib and the works, until I found out that it would cost me $32.75 — too much, even though I love a good Maine lobster. I got frugal and found out from the woman behind us (who ended up in front of us) that the Naked Lobster Roll had the same amount of lobster and was $15 cheaper. By the time I got to the register, I opted for the Big Lobstah Louie at $18.75, so I’d have a healthy salad rather than bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ordering felt frantic. The guy taking our order was impatient with us, since I dared to have a question. The Lobstah Louie was OK, but somewhat tasteless. I asked for melted butter, which added the much needed and necessary flavor to the lobster, but the butter was lukewarm not hot. The salad was romaine lettuce and some eggs, maybe a few other things, nothing really eventful. I tasted my friend’s clam chowder. It had a good amount of clams in it and tasted like it had a corn base. My three-year-old friend’s fried shrimp was lightly fried, not too greasy, and quite fresh. I could have feasted on that all night, had I not ordered expensive mediocre lobster, and if it weren’t a sin to steal breaded shrimp from a toddler. I’d go back if someone else was footing the bill.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Cleo’s Brazilian Steakhouse: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=483\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/40/2007/11/cleosbrazilian5.jpg\" alt=\"Skewered Meat\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian18.jpg\" alt=\"Buffet items\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian15.jpg\" alt=\"Passion Fruit Mousse\" hspace=\"3\">\u003cbr>\n\u003cstrong>Skewered Meats:\u003c/strong> Rump Steak, Lamb, Top Sirloin with Bacon, Pork, Chicken with Bacon, Chicken Hearts, Eye of Round, Chicken Wings, Pork Sausage, Chicken Breast, and Pineapple; \u003cstrong>Full Meat Service Buffet:\u003c/strong> Rice, Greens, Cassava (Yuca), Pao de Queijo (Brazilian Cheese Buns), Lasagna, Abobora (Stewed Pumpkin); Passion Fruit (Maracuja) Mousse\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/leslie-autenreith.jpg\" alt=\"Leslie Autenreith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leslie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mystery Shopper and Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Bruno\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cleo’s Brazilian Steakhouse\u003cbr>\n\u003cstrong>Reviewed Cleo’s Brazilian Steakhouse:\u003c/strong> Saturday May 19, 2007\n\u003cp>When we have plans to go to Cleo’s, we want to think ahead and starve for at least half the day. Trust me, there will be no shortage of food when you get there. We walked in on a Saturday night, and there was a man singing with a guitar, which put us in the Brazilian mood.\u003c/p>\n\u003cp>We all ordered the full meat buffet, which, in my opinion, is the only thing one should order here. First you go to a buffet area with salads and hot dishes that you have go easy on to save your stomach. There have been some different items on each visit, which is great. I love trying some of the more exotic vegetable dishes here, and the lasagna is great, even though most of the time I don’t have enough stomach room for it. They bring out fried bananas to your table. I have tried many fried bananas and these are my favorite, they are ripe and sweet with a light and crispy batter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then the meat starts coming! They bring out a huge skewer of meat to your table, hot from their rotisserie oven. The menu says there are 12 kinds. You choose what piece you would like, and they cut it for you, while you use your tongs to take it from the skewer. On this visit the first one — top sirloin steak — came, and then we knew we had to pace ourselves! This steak was cooked perfectly, and they put a flavorful rub on the outside of everything. One after the other, something different came out, and we loved seeing what was coming next. There was tri-tip, bacon-wrapped chicken breasts, brisket, eye of round, pork, sausage, lamb, chicken hearts (I’m always the only one at our table to take these and yes, I actually love them!), chicken wings, and pineapple with cinnamon. So the food kept coming and coming, and of course, you could ask for more of anything, and they were very friendly about accommodating whatever you’d like. I believe the earlier you get there at dinnertime the better, before some of the meat might get overcooked. The pineapple was wonderful, after being on the rotisserie it was sweet and juicy and the cinnamon gave it a great flavor. After we were full — actually, stuffed — with meat, we asked for more fried bananas for dessert, yum!\u003c/p>\n\u003cp>Not only do we really enjoy the food at Cleo’s, but the whole experience is fun and exotic. We like that this is a low-key casual place that the kids love, and the price is right for this outrageous feast. This is paradise for meat lovers, so we love bringing our carnivorous friends here.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lisa-geduldig.jpg\" alt=\"Lisa Geduldig\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Postrio\u003cbr>\n\u003cstrong>Reviewed Cleo’s Brazilian Steakhouse:\u003c/strong> Thursday, May 31, 2007\n\u003cp>Having spent every January for the past four years in Brazil, I was excited to go to this \u003ci>churrascaria\u003c/i> (Brazilian steakhouse), even though it was in San Bruno and not in Rio. When you travel (or are from another country, I suppose), it’s comforting to be able to find these familiar foods and restaurants where you reside.\u003c/p>\n\u003cp>If you don’t know the area where Cleo’s is, you can miss the place, as we did. It’s on busy Camino Real in San Bruno, next to a Mexican restaurant I’d like to try, and Mr. Pizza Man. We got a parking spot out front, which is always a selling point for San Franciscans. Cleo’s is non-descript. It’s sort of a cafeteria-type environment with nice tablecloths, sans the lunch ladies. The wooden chairs are a tad hard, and the ambience is nice and quiet. There was no wait, which always concerns me, but as our dinner progressed, the restaurant filled up. The staff was very friendly and was receptive to my pidgin Portuguese, so that was an enjoyable aspect of the evening, for me at least. But frankly, the food was mediocre. My friend is more of an entrée kind of gal and ordered Red Snapper: Sauteed with Capers and Lemon Butter Sauce. I tasted it. It was OK, but no great shakes. I, on the other hand, being indecisive and living for the “some of everything” option, AND being versed in the \u003ci>churrascaria\u003c/i> experience, went for Door #1: the buffet.\u003c/p>\n\u003cp>A server comes around to your table and offers you slices of different kinds of meat, one at a time (12, according to the web site) from a skewer, but all the meat I tried was tough and way too salty. In Brazil, the meat served at the \u003ci>churrascarias\u003c/i> is juicy and tasty and not overly salty. The pineapple (with cinnamon) was a tasty treat, but it showed up on the bill as an extra $3 — no big deal, but one would just think that it was included. The buffet was OK, but not fabulous. (Rice, greens, cassava, \u003ci>pão de queijo\u003c/i> — Brazilian cheese buns — lasagna, yummy stewed pumpkin — \u003ci>abóbora\u003c/i>). There were several items I couldn’t eat because they contained dairy.\u003c/p>\n\u003cp>The restaurant, except for the wonderfully friendly staff, was somewhat of a disappointment. Was it because I’ve been to the real thing in Brazil, where the buffet was 4x the size and had tons of variety including sushi? We sat a couple of tables away from the kitchen as someone on Yelp.com had suggested — not at the first table because then you get the outside of the meat, and not too far because then it’s cold by the time it gets to you. But all the cuts tasted the same to me (dry and salty). The price of the buffet ($19.99) was alluring especially since the \u003ci>churrascaria\u003c/i> in San Francisco, that I have \u003ci>not\u003c/i> been to, charges $35. The homemade Passion Fruit (\u003ci>Maracuja\u003c/i>) Mousse was to die for — light and fluffy and not too sweet. It was PERFECT. (There’s cream in it, but I made a concession and ate some; I did some Hail Mary’s first. Don’t tell my rabbi.) I’d drive back down to San Bruno for the dessert in a second. Hell, I’d drive to San Jose. That’s not true. My friend had a glass of Chardonnay which she said was no big deal, and my glass of fresh \u003ci>abacaxi\u003c/i> (pineapple) juice was refreshing and wasn’t weighed down with too much sugar. As we waited for the check that didn’t come, I fondly remembered the Brazilian custom of not bringing the customer the check until s/he asks for it. It’s laidback, and you don’t feel rushed, but if you don’t know about it, it can make an American antsy and impatient. I find it novel; it transported me back to Brazil without the long flight.\u003c/p>\n\u003cp>All in all, except for shooting the breeze in Portuguese and wading in a nice, plump wine glass of passion fruit mousse, Cleo’s needs some culinary improvement. Please! I really wanted to love this place.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/greg-korbel.jpg\" alt=\"Greg Korbel\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lawyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Port Lobster Shack\u003cbr>\n\u003cstrong>Reviewed Cleo’s Brazilian Steakhouse:\u003c/strong> Wednesday, May 30, 2007\u003c/p>\n\u003cp>Meat, Meat, Meat, Meat, Meat, and Meat! Attention carnivores! Get your fix inside a Mr. Pizza Man? When I first read of Cleo’s Brazilian Steakhouse’s location on their webpage, “next to the Super 8 Motel inside Mr. Pizza Man,” I was a bit concerned. What had \u003ci>Check, Please! Bay Area\u003c/i> gotten me into? However, it was pleasant surprise when we arrived. The Mr. Pizza Man had definitely been upgraded with new tile, fresh paint, and quite a nice bar. While no means highbrow, the interior was quite pleasing.\u003c/p>\n\u003cp>This Brazilian BBQ joint follows the same formula as nearly all \u003ca href=\"http://www.v-brazil.com/culture/cuisine/churrasco.html\">\u003ci>churrascarias\u003c/i>\u003c/a> that have been popping up around the country over the past ten years. For a fixed price you get unlimited trips to the salad/hot bar and loads of freshly skewered and rotisseried meats. At Cleo’s, it’s all about the meat. At our visit, the salad bar was a bit daunting. There was a bit of limp salad and some crusted-over casseroles, but I jumped in and found a few delicious items. The stewed beans, as expected, were quite good, as was the broccoli gratin, and some sort of salad made with what appeared to be a dried, shredded meat with peppers and golden raisins. Don’t know what it was, but it was excellent and the only thing on the salad bar I went back for extras on.\u003c/p>\n\u003cp>But Cleo’s isn’t about salad. It’s about the meat, and it was executed quite well. For your $16.99, you get TWELVE kinds of meat, brought fresh off the grill and carved off the skewers, tableside. The menu list rump steak, lamb, top sirloin with bacon, pork, chicken with bacon, chicken hearts, eye of round, chicken wings, pork sausage, chicken breast, and pineapple. Honestly, I have no idea how many of these we actually sampled, after six courses of MEAT, I went in to a bit of a food coma. It was, however, very good grilled meat, perhaps a bit salty, but the marinades and rubs married well with the meat. My personal favorites were the sirloin and chicken wings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Cleo’s is a very good restaurant, and the service is friendly and efficient. I would not make it a destination restaurant. However, it could make for a very fun dinner for a large crowd, as we were leaving, a group of about 15 men, each with a bottle of wine, sat down, and they seemed to be having a blast. I recommend it for those at the San Bruno/Daly City area or those needing a meat fix. Not recommended for vegetarians and cardiologists.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n451 El Camino Real (at San Mateo Avenue)\r\nSan Bruno, CA 94066\r\n\u003cstrong>Phone:\u003c/strong> 650-615-9120\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cleossteakhouse.com\">www.cleossteakhouse.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Brazilian\r\nReviewed: \u003cstrong>Summer 2007\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Cleo’s Brazilian Steakhouse: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=483\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/40/2007/11/cleosbrazilian5.jpg\" alt=\"Skewered Meat\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian18.jpg\" alt=\"Buffet items\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian15.jpg\" alt=\"Passion Fruit Mousse\" hspace=\"3\">\u003cbr>\n\u003cstrong>Skewered Meats:\u003c/strong> Rump Steak, Lamb, Top Sirloin with Bacon, Pork, Chicken with Bacon, Chicken Hearts, Eye of Round, Chicken Wings, Pork Sausage, Chicken Breast, and Pineapple; \u003cstrong>Full Meat Service Buffet:\u003c/strong> Rice, Greens, Cassava (Yuca), Pao de Queijo (Brazilian Cheese Buns), Lasagna, Abobora (Stewed Pumpkin); Passion Fruit (Maracuja) Mousse\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/leslie-autenreith.jpg\" alt=\"Leslie Autenreith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leslie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mystery Shopper and Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Bruno\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cleo’s Brazilian Steakhouse\u003cbr>\n\u003cstrong>Reviewed Cleo’s Brazilian Steakhouse:\u003c/strong> Saturday May 19, 2007\n\u003cp>When we have plans to go to Cleo’s, we want to think ahead and starve for at least half the day. Trust me, there will be no shortage of food when you get there. We walked in on a Saturday night, and there was a man singing with a guitar, which put us in the Brazilian mood.\u003c/p>\n\u003cp>We all ordered the full meat buffet, which, in my opinion, is the only thing one should order here. First you go to a buffet area with salads and hot dishes that you have go easy on to save your stomach. There have been some different items on each visit, which is great. I love trying some of the more exotic vegetable dishes here, and the lasagna is great, even though most of the time I don’t have enough stomach room for it. They bring out fried bananas to your table. I have tried many fried bananas and these are my favorite, they are ripe and sweet with a light and crispy batter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then the meat starts coming! They bring out a huge skewer of meat to your table, hot from their rotisserie oven. The menu says there are 12 kinds. You choose what piece you would like, and they cut it for you, while you use your tongs to take it from the skewer. On this visit the first one — top sirloin steak — came, and then we knew we had to pace ourselves! This steak was cooked perfectly, and they put a flavorful rub on the outside of everything. One after the other, something different came out, and we loved seeing what was coming next. There was tri-tip, bacon-wrapped chicken breasts, brisket, eye of round, pork, sausage, lamb, chicken hearts (I’m always the only one at our table to take these and yes, I actually love them!), chicken wings, and pineapple with cinnamon. So the food kept coming and coming, and of course, you could ask for more of anything, and they were very friendly about accommodating whatever you’d like. I believe the earlier you get there at dinnertime the better, before some of the meat might get overcooked. The pineapple was wonderful, after being on the rotisserie it was sweet and juicy and the cinnamon gave it a great flavor. After we were full — actually, stuffed — with meat, we asked for more fried bananas for dessert, yum!\u003c/p>\n\u003cp>Not only do we really enjoy the food at Cleo’s, but the whole experience is fun and exotic. We like that this is a low-key casual place that the kids love, and the price is right for this outrageous feast. This is paradise for meat lovers, so we love bringing our carnivorous friends here.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lisa-geduldig.jpg\" alt=\"Lisa Geduldig\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Postrio\u003cbr>\n\u003cstrong>Reviewed Cleo’s Brazilian Steakhouse:\u003c/strong> Thursday, May 31, 2007\n\u003cp>Having spent every January for the past four years in Brazil, I was excited to go to this \u003ci>churrascaria\u003c/i> (Brazilian steakhouse), even though it was in San Bruno and not in Rio. When you travel (or are from another country, I suppose), it’s comforting to be able to find these familiar foods and restaurants where you reside.\u003c/p>\n\u003cp>If you don’t know the area where Cleo’s is, you can miss the place, as we did. It’s on busy Camino Real in San Bruno, next to a Mexican restaurant I’d like to try, and Mr. Pizza Man. We got a parking spot out front, which is always a selling point for San Franciscans. Cleo’s is non-descript. It’s sort of a cafeteria-type environment with nice tablecloths, sans the lunch ladies. The wooden chairs are a tad hard, and the ambience is nice and quiet. There was no wait, which always concerns me, but as our dinner progressed, the restaurant filled up. The staff was very friendly and was receptive to my pidgin Portuguese, so that was an enjoyable aspect of the evening, for me at least. But frankly, the food was mediocre. My friend is more of an entrée kind of gal and ordered Red Snapper: Sauteed with Capers and Lemon Butter Sauce. I tasted it. It was OK, but no great shakes. I, on the other hand, being indecisive and living for the “some of everything” option, AND being versed in the \u003ci>churrascaria\u003c/i> experience, went for Door #1: the buffet.\u003c/p>\n\u003cp>A server comes around to your table and offers you slices of different kinds of meat, one at a time (12, according to the web site) from a skewer, but all the meat I tried was tough and way too salty. In Brazil, the meat served at the \u003ci>churrascarias\u003c/i> is juicy and tasty and not overly salty. The pineapple (with cinnamon) was a tasty treat, but it showed up on the bill as an extra $3 — no big deal, but one would just think that it was included. The buffet was OK, but not fabulous. (Rice, greens, cassava, \u003ci>pão de queijo\u003c/i> — Brazilian cheese buns — lasagna, yummy stewed pumpkin — \u003ci>abóbora\u003c/i>). There were several items I couldn’t eat because they contained dairy.\u003c/p>\n\u003cp>The restaurant, except for the wonderfully friendly staff, was somewhat of a disappointment. Was it because I’ve been to the real thing in Brazil, where the buffet was 4x the size and had tons of variety including sushi? We sat a couple of tables away from the kitchen as someone on Yelp.com had suggested — not at the first table because then you get the outside of the meat, and not too far because then it’s cold by the time it gets to you. But all the cuts tasted the same to me (dry and salty). The price of the buffet ($19.99) was alluring especially since the \u003ci>churrascaria\u003c/i> in San Francisco, that I have \u003ci>not\u003c/i> been to, charges $35. The homemade Passion Fruit (\u003ci>Maracuja\u003c/i>) Mousse was to die for — light and fluffy and not too sweet. It was PERFECT. (There’s cream in it, but I made a concession and ate some; I did some Hail Mary’s first. Don’t tell my rabbi.) I’d drive back down to San Bruno for the dessert in a second. Hell, I’d drive to San Jose. That’s not true. My friend had a glass of Chardonnay which she said was no big deal, and my glass of fresh \u003ci>abacaxi\u003c/i> (pineapple) juice was refreshing and wasn’t weighed down with too much sugar. As we waited for the check that didn’t come, I fondly remembered the Brazilian custom of not bringing the customer the check until s/he asks for it. It’s laidback, and you don’t feel rushed, but if you don’t know about it, it can make an American antsy and impatient. I find it novel; it transported me back to Brazil without the long flight.\u003c/p>\n\u003cp>All in all, except for shooting the breeze in Portuguese and wading in a nice, plump wine glass of passion fruit mousse, Cleo’s needs some culinary improvement. Please! I really wanted to love this place.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/greg-korbel.jpg\" alt=\"Greg Korbel\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lawyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Port Lobster Shack\u003cbr>\n\u003cstrong>Reviewed Cleo’s Brazilian Steakhouse:\u003c/strong> Wednesday, May 30, 2007\u003c/p>\n\u003cp>Meat, Meat, Meat, Meat, Meat, and Meat! Attention carnivores! Get your fix inside a Mr. Pizza Man? When I first read of Cleo’s Brazilian Steakhouse’s location on their webpage, “next to the Super 8 Motel inside Mr. Pizza Man,” I was a bit concerned. What had \u003ci>Check, Please! Bay Area\u003c/i> gotten me into? However, it was pleasant surprise when we arrived. The Mr. Pizza Man had definitely been upgraded with new tile, fresh paint, and quite a nice bar. While no means highbrow, the interior was quite pleasing.\u003c/p>\n\u003cp>This Brazilian BBQ joint follows the same formula as nearly all \u003ca href=\"http://www.v-brazil.com/culture/cuisine/churrasco.html\">\u003ci>churrascarias\u003c/i>\u003c/a> that have been popping up around the country over the past ten years. For a fixed price you get unlimited trips to the salad/hot bar and loads of freshly skewered and rotisseried meats. At Cleo’s, it’s all about the meat. At our visit, the salad bar was a bit daunting. There was a bit of limp salad and some crusted-over casseroles, but I jumped in and found a few delicious items. The stewed beans, as expected, were quite good, as was the broccoli gratin, and some sort of salad made with what appeared to be a dried, shredded meat with peppers and golden raisins. Don’t know what it was, but it was excellent and the only thing on the salad bar I went back for extras on.\u003c/p>\n\u003cp>But Cleo’s isn’t about salad. It’s about the meat, and it was executed quite well. For your $16.99, you get TWELVE kinds of meat, brought fresh off the grill and carved off the skewers, tableside. The menu list rump steak, lamb, top sirloin with bacon, pork, chicken with bacon, chicken hearts, eye of round, chicken wings, pork sausage, chicken breast, and pineapple. Honestly, I have no idea how many of these we actually sampled, after six courses of MEAT, I went in to a bit of a food coma. It was, however, very good grilled meat, perhaps a bit salty, but the marinades and rubs married well with the meat. My personal favorites were the sirloin and chicken wings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cleo’s is a very good restaurant, and the service is friendly and efficient. I would not make it a destination restaurant. However, it could make for a very fun dinner for a large crowd, as we were leaving, a group of about 15 men, each with a bottle of wine, sat down, and they seemed to be having a blast. I recommend it for those at the San Bruno/Daly City area or those needing a meat fix. Not recommended for vegetarians and cardiologists.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Da Lian Restaurant: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=440\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/dalian14.jpg\" alt=\"Oysters and Shredded Pickled Cabbage Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian16.jpg\" alt=\"Crispy Duck Deep Fried with Chinese Spices\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian18.jpg\" alt=\"Kung Pao Calamari\" hspace=\"3\">\u003cbr>\nOysters and Shredded Pickled Cabbage Soup, Crispy Duck Deep-Fried with Chinese Spices with Homemade Buns and Hoisin Sauce, Kung Pao Calamari\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/marcia-kerwit.jpg\" alt=\"Marcia Kerwit\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marcia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chi Gung and Tai Chi Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Lian\u003cbr>\n\u003cstrong>Reviewed Da Lian:\u003c/strong> Friday, June 1, 2007\u003c/p>\n\u003cp>I first went to Da Lian soon after they opened in December 2006, because I actually lived in DaLian in China’s northeast for a year (1985-6). DaLian is China’s northernmost ice-free harbor and it’s on the Yellow Sea (BoHai), so seafood is a major influence on the cuisine. In the fall in Northern China, people were pickling or drying vegetables in preparation for the winter. I went back to Da Lian in September 2006 and one of the features in restaurants is serving an enormous bowl of soup whether you are one, two, or many people. I’ve eaten at Da Lian in Berkeley about six times in the past year and a half. In the past I’ve leaned toward their lamb and pickled cabbage soup and their chive and shrimp boiled dumplings. This time I decided to order something I hadn’t had before, which was the oyster, pickled cabbage, and tofu clay pot (soup). It was fabulous. The broth looks, for all the world, like dishwater but actually has exceptional flavor from the pickled cabbage — just the right amount of sourness, which somehow brings out the flavor of the oysters. I don’t know how they do it, but it works. And the shredded pickled cabbage was perfect in texture and flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The mu shu scallops is a very delicate dish and their wrappers are just right — not the usual stretchy ones I’ve gotten in other restaurants, but actually more like a crepe. I went with two friends, one of whom cannot eat wheat, so I brought some rice paper rounds and organic wheat-free hoisin sauce (carried by most health food stores), so that we could all share the mu shu scallops. The wait staff was very accommodating in bringing a bowl for water to soak the rice paper, once she understood what we were doing.\u003c/p>\n\u003cp>The asparagus were very fresh, crisp, and tender. These three dishes were more than enough for the three of us — the portions are generous and the soup would have fed a much larger group, although we managed to finish it all.\u003c/p>\n\u003cp>The owners went through a long renovation process and now have their own distinctive, modern, understated decor. On all my visits the restaurant has had a quiet ambience, so that I’ve always been able to have comfortable conversations. The staff is very attentive, checking in to replenish water and tea and see if we needed anything.\u003c/p>\n\u003cp>I’ve gone to Da Lian with different friends and, generally, when we get together, and are discussing where to eat, they want to go back there. So that’s a good sign, too. As far as parking is concerned, I generally find parking within a block of the restaurant and sometimes right in front.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/helen-roberts.jpg\" alt=\"Helen Tribble-Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Helen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consumer Services Manager and Sausage Maker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buca di Beppo\u003cbr>\n\u003cstrong>Reviewed Da Lian:\u003c/strong> Saturday June 2, 2007\n\u003cp>First of all, I have to admit I eat Chinese food at least four times a week. I eat all kinds, like dim sum, Cantonese, Chinoise, Szechwan and Mandarin. So, when I saw Da Lian listed as the best Chinese restaurant in Berkeley, I thought, “Yeah, right!” But right now I have to admit I have been humbled. From my first sip of Sizzling Rice Soup I was hooked and speechless (well, almost). Each dish was a source of amazement. I ordered the eggplant just to impress my friends, but it turned out to be a melt-in-your-mouth delight, with a subtle hint of sweetness, garlic, and star anise. Crispy duck was exactly as described: deep-fried with Chinese spices. At other restaurants, you get mostly skin with a little meat, but Da Lian served half the bird. This dish was served with \u003ci>homemade\u003c/i> buns and a nice thick hoisin sauce. By the time we tasted the Chicken Chow Fun, I was ready to hug the cook. I kept asking my friends if they thought our server had brought her mother from home to cook in the kitchen. I mean, there had to be somebody’s grandmother cooking in there. I was almost hysterical with this thought. I never had homemade Chinese food before, but it must taste like this: simple seasonings, no MSG, and I swear I tasted love.\u003c/p>\n\u003cp>Parking was a bear, we circled so many times I thought we would miss our reservation. The next time I go I will give myself extra time just to find parking. My guests were visiting from Vermont for the weekend. They are coming back in several weeks. At first, I thought they were coming to spend more time with me, but they mentioned Da Lian so many times to so many people during the weekend, I’m getting a little jealous. I promised we would go again when they return. However, I know I will sneak out and go again without them before they come back. Make the time to visit this quaint, ordinary looking restaurant — it is simply incredible.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/lou-kostura.jpg\" alt=\"Lou Kostura\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lou\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airplane Mechanic and Horse Enthusiast\u003cbr>\n\u003cstrong>Location:\u003c/strong> Belmont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Mountain House Restaurant\u003cbr>\n\u003cstrong>Reviewed Da Lian:\u003c/strong> Saturday, May 19, 2007\n\u003cp>My overall experience at Da Lian was average. We went at around 7:00pm on Saturday and found the restaurant with very few patrons, actually almost empty. We were very promptly seated. Service was very good, however there was a bit of a communication issue with the waitstaff as I believe their English was limited. Each time we asked about a dish it was answered with a friendly smile, a nod, and a, “Yes, it is very good.” Not much help there. I looked up some reviews on the Internet before we went, and figured the Northern Chinese entrees were their specialty and were suppose to be excellent, so that was the way I intended to order. The menu had a lot of choices, with a few more items I would have liked to try.\u003c/p>\n\u003cp>We started out with the stereotypical vegetarian spring rolls, which were okay, but nothing to write home about. I ordered my main course from the Chef Specials Menu: Deluxe Seafood in a Clay Pot. I was very impressed when this arrived, as the clay pot was just heaping with seafood. Mussels, calamari, prawns, and scallops in a black bean sauce. The seafood was cooked to perfection although the sauce was very bland and tasteless. I was not, overall, impressed with this dish.\u003c/p>\n\u003cp>My wife ordered the kung pao calamari, and, to quote her, “The best kung pao I’ve had in years.” I also enjoyed the kung pao, it was spiced very nicely and had a wonderful flavor. A much better dish than what I had ordered for myself. Portions were large and a good value.\u003c/p>\n\u003cp>The tea was very good, though not very hot. The wine list was very limited, however what was on the list was very palatable. The list of beers was very generic, other than one Chinese beer.\u003c/p>\n\u003cp>As for the restaurant itself, the atmosphere seemed kind of sterile to me. The walls are tan and dark brown, and the wall art is all aligned perfectly like soldiers in formation. However, the tile flooring is gorgeous. I guess I look for more gold and reds in a Chinese restaurant. Tables were spaced nicely, so it did not seem cramped inside. The restrooms were very clean, and this has always been one of my pet peeves. I expect a restaurant to have an immaculate restroom, and this one did. The light rock music playing softly in the back ground was also a very nice touch.\u003c/p>\n\u003cp>Parking is only street parking, and we had to park about a block and a half away, and the commute from the Peninsula was terrible. It took over an hour to get there, and with the Bay Bridge toll plaza, it took us almost two hours to get home. We left Berkeley at 9:30pm and arrived home at 11:30pm.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The burning question is always: would you go back and try it again? I found Da Lian to be an average Chinese restaurant and would not go out of my way to make the 80 mile round trip and deal with bridge tolls and traffic just to go there. However, there were some other interesting sounding items on the menu I would try, so if I found myself in Berkeley again and wanted Chinese food, I would give them another chance.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Da Lian Restaurant: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=440\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/dalian14.jpg\" alt=\"Oysters and Shredded Pickled Cabbage Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian16.jpg\" alt=\"Crispy Duck Deep Fried with Chinese Spices\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian18.jpg\" alt=\"Kung Pao Calamari\" hspace=\"3\">\u003cbr>\nOysters and Shredded Pickled Cabbage Soup, Crispy Duck Deep-Fried with Chinese Spices with Homemade Buns and Hoisin Sauce, Kung Pao Calamari\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/marcia-kerwit.jpg\" alt=\"Marcia Kerwit\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marcia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chi Gung and Tai Chi Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Lian\u003cbr>\n\u003cstrong>Reviewed Da Lian:\u003c/strong> Friday, June 1, 2007\u003c/p>\n\u003cp>I first went to Da Lian soon after they opened in December 2006, because I actually lived in DaLian in China’s northeast for a year (1985-6). DaLian is China’s northernmost ice-free harbor and it’s on the Yellow Sea (BoHai), so seafood is a major influence on the cuisine. In the fall in Northern China, people were pickling or drying vegetables in preparation for the winter. I went back to Da Lian in September 2006 and one of the features in restaurants is serving an enormous bowl of soup whether you are one, two, or many people. I’ve eaten at Da Lian in Berkeley about six times in the past year and a half. In the past I’ve leaned toward their lamb and pickled cabbage soup and their chive and shrimp boiled dumplings. This time I decided to order something I hadn’t had before, which was the oyster, pickled cabbage, and tofu clay pot (soup). It was fabulous. The broth looks, for all the world, like dishwater but actually has exceptional flavor from the pickled cabbage — just the right amount of sourness, which somehow brings out the flavor of the oysters. I don’t know how they do it, but it works. And the shredded pickled cabbage was perfect in texture and flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mu shu scallops is a very delicate dish and their wrappers are just right — not the usual stretchy ones I’ve gotten in other restaurants, but actually more like a crepe. I went with two friends, one of whom cannot eat wheat, so I brought some rice paper rounds and organic wheat-free hoisin sauce (carried by most health food stores), so that we could all share the mu shu scallops. The wait staff was very accommodating in bringing a bowl for water to soak the rice paper, once she understood what we were doing.\u003c/p>\n\u003cp>The asparagus were very fresh, crisp, and tender. These three dishes were more than enough for the three of us — the portions are generous and the soup would have fed a much larger group, although we managed to finish it all.\u003c/p>\n\u003cp>The owners went through a long renovation process and now have their own distinctive, modern, understated decor. On all my visits the restaurant has had a quiet ambience, so that I’ve always been able to have comfortable conversations. The staff is very attentive, checking in to replenish water and tea and see if we needed anything.\u003c/p>\n\u003cp>I’ve gone to Da Lian with different friends and, generally, when we get together, and are discussing where to eat, they want to go back there. So that’s a good sign, too. As far as parking is concerned, I generally find parking within a block of the restaurant and sometimes right in front.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/helen-roberts.jpg\" alt=\"Helen Tribble-Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Helen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consumer Services Manager and Sausage Maker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buca di Beppo\u003cbr>\n\u003cstrong>Reviewed Da Lian:\u003c/strong> Saturday June 2, 2007\n\u003cp>First of all, I have to admit I eat Chinese food at least four times a week. I eat all kinds, like dim sum, Cantonese, Chinoise, Szechwan and Mandarin. So, when I saw Da Lian listed as the best Chinese restaurant in Berkeley, I thought, “Yeah, right!” But right now I have to admit I have been humbled. From my first sip of Sizzling Rice Soup I was hooked and speechless (well, almost). Each dish was a source of amazement. I ordered the eggplant just to impress my friends, but it turned out to be a melt-in-your-mouth delight, with a subtle hint of sweetness, garlic, and star anise. Crispy duck was exactly as described: deep-fried with Chinese spices. At other restaurants, you get mostly skin with a little meat, but Da Lian served half the bird. This dish was served with \u003ci>homemade\u003c/i> buns and a nice thick hoisin sauce. By the time we tasted the Chicken Chow Fun, I was ready to hug the cook. I kept asking my friends if they thought our server had brought her mother from home to cook in the kitchen. I mean, there had to be somebody’s grandmother cooking in there. I was almost hysterical with this thought. I never had homemade Chinese food before, but it must taste like this: simple seasonings, no MSG, and I swear I tasted love.\u003c/p>\n\u003cp>Parking was a bear, we circled so many times I thought we would miss our reservation. The next time I go I will give myself extra time just to find parking. My guests were visiting from Vermont for the weekend. They are coming back in several weeks. At first, I thought they were coming to spend more time with me, but they mentioned Da Lian so many times to so many people during the weekend, I’m getting a little jealous. I promised we would go again when they return. However, I know I will sneak out and go again without them before they come back. Make the time to visit this quaint, ordinary looking restaurant — it is simply incredible.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/lou-kostura.jpg\" alt=\"Lou Kostura\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lou\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airplane Mechanic and Horse Enthusiast\u003cbr>\n\u003cstrong>Location:\u003c/strong> Belmont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Mountain House Restaurant\u003cbr>\n\u003cstrong>Reviewed Da Lian:\u003c/strong> Saturday, May 19, 2007\n\u003cp>My overall experience at Da Lian was average. We went at around 7:00pm on Saturday and found the restaurant with very few patrons, actually almost empty. We were very promptly seated. Service was very good, however there was a bit of a communication issue with the waitstaff as I believe their English was limited. Each time we asked about a dish it was answered with a friendly smile, a nod, and a, “Yes, it is very good.” Not much help there. I looked up some reviews on the Internet before we went, and figured the Northern Chinese entrees were their specialty and were suppose to be excellent, so that was the way I intended to order. The menu had a lot of choices, with a few more items I would have liked to try.\u003c/p>\n\u003cp>We started out with the stereotypical vegetarian spring rolls, which were okay, but nothing to write home about. I ordered my main course from the Chef Specials Menu: Deluxe Seafood in a Clay Pot. I was very impressed when this arrived, as the clay pot was just heaping with seafood. Mussels, calamari, prawns, and scallops in a black bean sauce. The seafood was cooked to perfection although the sauce was very bland and tasteless. I was not, overall, impressed with this dish.\u003c/p>\n\u003cp>My wife ordered the kung pao calamari, and, to quote her, “The best kung pao I’ve had in years.” I also enjoyed the kung pao, it was spiced very nicely and had a wonderful flavor. A much better dish than what I had ordered for myself. Portions were large and a good value.\u003c/p>\n\u003cp>The tea was very good, though not very hot. The wine list was very limited, however what was on the list was very palatable. The list of beers was very generic, other than one Chinese beer.\u003c/p>\n\u003cp>As for the restaurant itself, the atmosphere seemed kind of sterile to me. The walls are tan and dark brown, and the wall art is all aligned perfectly like soldiers in formation. However, the tile flooring is gorgeous. I guess I look for more gold and reds in a Chinese restaurant. Tables were spaced nicely, so it did not seem cramped inside. The restrooms were very clean, and this has always been one of my pet peeves. I expect a restaurant to have an immaculate restroom, and this one did. The light rock music playing softly in the back ground was also a very nice touch.\u003c/p>\n\u003cp>Parking is only street parking, and we had to park about a block and a half away, and the commute from the Peninsula was terrible. It took over an hour to get there, and with the Bay Bridge toll plaza, it took us almost two hours to get home. We left Berkeley at 9:30pm and arrived home at 11:30pm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The burning question is always: would you go back and try it again? I found Da Lian to be an average Chinese restaurant and would not go out of my way to make the 80 mile round trip and deal with bridge tolls and traffic just to go there. However, there were some other interesting sounding items on the menu I would try, so if I found myself in Berkeley again and wanted Chinese food, I would give them another chance.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Mountain House Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=433\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=447\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/mountainhouse11.jpg\" alt=\"Grilled Romaine Salad with Red Pepper Puree Dressing\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse16.jpg\" alt=\"Ostrich with Potatoes and Vegetables\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse18.jpg\" alt=\"Panna Cotta with Balsamic Strawberries\" hspace=\"3\">\u003cbr>\nGrilled Romaine Salad with Red Pepper Puree Dressing, Ostrich with Potatoes and Vegetables, Panna Cotta with Balsamic Strawberries\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/lou-kostura.jpg\" alt=\"Lou Kostura\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lou\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airplane Mechanic and Horse Enthusiast\u003cbr>\n\u003cstrong>Location:\u003c/strong> Belmont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Mountain House Restaurant\u003cbr>\n\u003cstrong>Reviewed The Mountain House Restaurant:\u003c/strong> Saturday, June 2, 2007\n\u003cp>Just when you think The Mountain House can not possible be any better, it is.\u003c/p>\n\u003cp>We started out driving thru the fog on Highway 35, just to have it clear up just as we approached the restaurant nestled nicely in the Redwoods — always a retreat from the hustle bustle of the city and only a 20 minute drive from the peninsula. The building itself was built in the 1920’s and is painted a barn red. It has a very nice fireplace as you enter thru the bar and a second fireplace in the dining room. The dining room is decorated in antiques and old photos, and is romantically lit. A very nice, fully enclosed patio area with views of the Redwoods is available year round. Local horsemen often ride here from the peninsula and tie their horses to the hitching rails out front. The nice thing here is you can be comfortable in jeans as well as a tux — anything goes. You enter through the bar area and see many of the local folks just hanging out. We kind of see it as rustic elegance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were greeted by name when we entered and were promptly seated in the section of our favorite waiter, Wade. I glanced at the reservation book, and they had Wades’ name next to ours even without my asking. He has always taken great care of us over the years of us dining here and we usually request him as our server, however \u003cb>all the staff\u003c/b> is extremely helpful and knowledgeable.\u003c/p>\n\u003cp>Drink orders were taken, and Wade told us about the nightly specials, he has a way of making everything sound so good (and it is). I just enjoy listening to him describe them even though I had just read them on the specials board. I think he could make ice cubes sound delicious to Eskimos.\u003c/p>\n\u003cp>We started out with an appetizer of pan-seared Cajun scallops over an avocado relish that was fantastic. We then ordered the night’s special salad, which was two grilled hearts of romaine lettuce in a red pepper vinaigrette with radishes, onion, and bell pepper. This was a large enough salad that we could have shared. Our entrees were both from the nightly specials board: the Alaskan halibut was served topped with a fresh tomato salsa and had a side of fresh veggies and rice pilaf, and the veal t-bone was served on top of caramelized onions with a Bing cherry demi-glaze and garlic mashed potatoes and fresh veggies. Portions were large, cooked to perfection. The halibut was light, flaky, and with a good flavor. The veal t-bone cooked rare and the 14-ounce cut melted in your mouth without chewing.\u003c/p>\n\u003cp>After the main course, we were too full to have dessert, even though there were two desserts on the specials board that sounded heavenly, and we have eaten desserts in the past here that were absolutely decadent. We did opt for a glass of olallieberry wine for dessert, which was like chewing on the berries themselves.\u003c/p>\n\u003cp>After dinner we retired to the small but nicely decorated smokers patio (away from anyone it might offend) to enjoy a fine cigar and to look up to the clear starry sky and the majestic Redwoods. We met four of the most interesting gentlemen who were enjoying a cigar after dinner and raving about the same things I felt myself. They, too, have been dining here for years.\u003c/p>\n\u003cp>The owner and chef Jerry comes into the dining room regularly to meet and greet everyone, check on everything, and just to say “hey” to regulars. A very family feel. Again, going to The Mountain House is a true dining experience. Quality and service are impeccable. Decor and atmosphere, romantic. Never rushed with food being brought too soon. It is our place to have special nights out, or even a Sunday lunch in the bar, as they have a nice bar menu also.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/marcia-kerwit.jpg\" alt=\"Marcia Kerwit\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marcia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chi Gung and Tai Chi Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Lian\u003cbr>\n\u003cstrong>Reviewed The Mountain House Restaurant:\u003c/strong> Saturday, June 2, 2007\u003c/p>\n\u003cp>The Mountain House is not my idea of fine dining. On the plus side was the setting outside (trees, quiet, rustic) and a comfortable dining room. The service was attentive to details. I’d made a reservation for three, and our table was waiting for us. The drive on a two-lane country road was pleasant (although it was an hour altogether from Oakland). Cars were parked in a seemingly haphazard way in the front and it was hard to avoid walking in some mud.\u003c/p>\n\u003cp>Now, to the food. My dinner companions started out with a Caesar salad and a grilled romaine salad with a red pepper puree dressing, and I had a taste of each. Both salads were tasty, and I would have enjoyed eating either one. The soup was bland, which was okay with me, but they bothered to put grated cheddar on the top, which melted and was stretchy and dripping from the spoon and had no real flavor. My companions had the salmon and the halibut and I also got a taste of each. They tasted like what they were, which was okay. My buffalo steak was good — I’d asked for rare and it was rare (what the French call “point bleu”) so that was a plus — and the onion/mushroom accompaniment was tasty. There was a large broccoli floret that was too al dente for my taste, and a whole carrot, which I thought was steamed but was actually raw. The mashed potatoes were billed as “garlic” mashed potatoes, but they must have just waved the clove over it.\u003c/p>\n\u003cp>For dessert, two of us shared the panna cotta with balsamic strawberries. The panna cotta by itself was like vanilla pudding out of the box in the sense of too much gelatin (instead of cream??), but when I ate a spoonful together with the strawberry slice, it was very tasty. I hadn’t thought of putting balsamic vinegar on fruit and that was a revelation, and the only part of the meal I really enjoyed.\u003c/p>\n\u003cp>No, I would not recommend this place to friends. I consider this meal on the expensive side but would have felt differently if the food had more panache. My choices from the menu were based on hoping that the simple dishes would be “perfect,” which I had found to be true at Entre Nous in San Francisco, for example, and many ethnic restaurants, and for a lot less money. I purposely avoided the dishes that had sauces that sounded like an attempt to be overly cosmopolitan, stylish, daring, or whatever.\u003c/p>\n\u003cp>Total Rating: so-so\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/helen-roberts.jpg\" alt=\"Helen Tribble-Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Helen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consumer Services Manager and Sausage Maker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buca di Beppo\u003cbr>\n\u003cstrong>Reviewed The Mountain House Restaurant:\u003c/strong> Saturday May 26, 2007\n\u003cp>The Mountain House proved to be an adventure in dining from the beginning. Driving from the Bay Area on a warm sunny evening turned into a grey evening with heavy fog to the point of rain. The parking was helter-skelter with my three-inch high heels melting into the soggy earth — oh what a feeling! I tried running towards the smoke that blows from the front of the restaurant because of their huge fireplace in the bar. I was in search of warmth and needed to get out of the big drops of fog and strong winds on day that was sunny elsewhere. Once inside, we were greeted warmly, and were seated swiftly with lots of pleasant chatting. We were seated in the enclosed patio, which provides a wonderful feeling of being in the treetops and swirling fog. I was settling in for a nice evening of intimate conversation. Most of the surrounding tables were full of couples talking low and enjoying the tabletop candlelight. All of a sudden, from the next table, which held 10 people, came the swooping, screaming cries (singing?) of, “HAPPY BIRTHDAY TO YOU!” Louder than I’ve ever even heard at Chuck E. Cheese, there was whistling and cheers and clapping. It was so unexpected that the rest of us in the dining room looked at one another, stunned, even the waitstaff seemed a little stunned and embarrassed by the prolonged enthusiasm.\u003c/p>\n\u003cp>The menu seems to want to be everything to everybody — it had Italian, Cajun, American, even egg rolls and wontons. I played it safe and ordered the Cajun Popcorn Shrimp appetizer and blue cheese salad with seasonal greens. Well, the Cajun shrimp turned out to be small shrimp deep-fried until they were the color of pecans with an orange marmalade for dipping. I said, “This isn’t Cajun — don’t you have some spicy sauce for me to dip the shrimp in?” No problem. The server brought back the same orange marmalade that had been mixed with horseradish sauce and she said, “This should be spicy enough.” Oh yeah, and the seasonal greens in my salad turned out to be iceberg lettuce leaves. But the bread was good and warm, and the cocktails from the full bar were well made.\u003c/p>\n\u003cp>At this point, I walked around and noticed that the bar area — the darkened room with a great big bar and fireplace — was crowded and full of people at tables. Maybe that was the intimate setting they promised. I took another look at the menu descriptions and I felt they were being a little bit too grandiose in their wordings, because they never presented what the words promised. However, they had wonderful sounding specials like elk chops, (they have chops?) and buffalo steaks, all of which I’m hoping they prepared better than their standard menu items. My entree was shrimp scampi with pasta, which I thought was better than my appetizer and salad.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, if I were ever in the neighborhood again I would stop in for drinks at the bar. It was a bit too far from the Bay Area just for the food, though. If I ever went back I’d be sure to take them a recipe for Cajun popcorn shrimp, too.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n13808 Skyline Boulevard (at Henrik Ibsen Park Road)\r\nWoodside, CA 94062\r\n\u003cstrong>Phone:\u003c/strong> 650-851-8541\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.themountainhouse.com\">www.themountainhouse.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> American\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Mountain House Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=433\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=447\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/mountainhouse11.jpg\" alt=\"Grilled Romaine Salad with Red Pepper Puree Dressing\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse16.jpg\" alt=\"Ostrich with Potatoes and Vegetables\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse18.jpg\" alt=\"Panna Cotta with Balsamic Strawberries\" hspace=\"3\">\u003cbr>\nGrilled Romaine Salad with Red Pepper Puree Dressing, Ostrich with Potatoes and Vegetables, Panna Cotta with Balsamic Strawberries\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/lou-kostura.jpg\" alt=\"Lou Kostura\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lou\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airplane Mechanic and Horse Enthusiast\u003cbr>\n\u003cstrong>Location:\u003c/strong> Belmont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Mountain House Restaurant\u003cbr>\n\u003cstrong>Reviewed The Mountain House Restaurant:\u003c/strong> Saturday, June 2, 2007\n\u003cp>Just when you think The Mountain House can not possible be any better, it is.\u003c/p>\n\u003cp>We started out driving thru the fog on Highway 35, just to have it clear up just as we approached the restaurant nestled nicely in the Redwoods — always a retreat from the hustle bustle of the city and only a 20 minute drive from the peninsula. The building itself was built in the 1920’s and is painted a barn red. It has a very nice fireplace as you enter thru the bar and a second fireplace in the dining room. The dining room is decorated in antiques and old photos, and is romantically lit. A very nice, fully enclosed patio area with views of the Redwoods is available year round. Local horsemen often ride here from the peninsula and tie their horses to the hitching rails out front. The nice thing here is you can be comfortable in jeans as well as a tux — anything goes. You enter through the bar area and see many of the local folks just hanging out. We kind of see it as rustic elegance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were greeted by name when we entered and were promptly seated in the section of our favorite waiter, Wade. I glanced at the reservation book, and they had Wades’ name next to ours even without my asking. He has always taken great care of us over the years of us dining here and we usually request him as our server, however \u003cb>all the staff\u003c/b> is extremely helpful and knowledgeable.\u003c/p>\n\u003cp>Drink orders were taken, and Wade told us about the nightly specials, he has a way of making everything sound so good (and it is). I just enjoy listening to him describe them even though I had just read them on the specials board. I think he could make ice cubes sound delicious to Eskimos.\u003c/p>\n\u003cp>We started out with an appetizer of pan-seared Cajun scallops over an avocado relish that was fantastic. We then ordered the night’s special salad, which was two grilled hearts of romaine lettuce in a red pepper vinaigrette with radishes, onion, and bell pepper. This was a large enough salad that we could have shared. Our entrees were both from the nightly specials board: the Alaskan halibut was served topped with a fresh tomato salsa and had a side of fresh veggies and rice pilaf, and the veal t-bone was served on top of caramelized onions with a Bing cherry demi-glaze and garlic mashed potatoes and fresh veggies. Portions were large, cooked to perfection. The halibut was light, flaky, and with a good flavor. The veal t-bone cooked rare and the 14-ounce cut melted in your mouth without chewing.\u003c/p>\n\u003cp>After the main course, we were too full to have dessert, even though there were two desserts on the specials board that sounded heavenly, and we have eaten desserts in the past here that were absolutely decadent. We did opt for a glass of olallieberry wine for dessert, which was like chewing on the berries themselves.\u003c/p>\n\u003cp>After dinner we retired to the small but nicely decorated smokers patio (away from anyone it might offend) to enjoy a fine cigar and to look up to the clear starry sky and the majestic Redwoods. We met four of the most interesting gentlemen who were enjoying a cigar after dinner and raving about the same things I felt myself. They, too, have been dining here for years.\u003c/p>\n\u003cp>The owner and chef Jerry comes into the dining room regularly to meet and greet everyone, check on everything, and just to say “hey” to regulars. A very family feel. Again, going to The Mountain House is a true dining experience. Quality and service are impeccable. Decor and atmosphere, romantic. Never rushed with food being brought too soon. It is our place to have special nights out, or even a Sunday lunch in the bar, as they have a nice bar menu also.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/marcia-kerwit.jpg\" alt=\"Marcia Kerwit\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marcia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chi Gung and Tai Chi Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Lian\u003cbr>\n\u003cstrong>Reviewed The Mountain House Restaurant:\u003c/strong> Saturday, June 2, 2007\u003c/p>\n\u003cp>The Mountain House is not my idea of fine dining. On the plus side was the setting outside (trees, quiet, rustic) and a comfortable dining room. The service was attentive to details. I’d made a reservation for three, and our table was waiting for us. The drive on a two-lane country road was pleasant (although it was an hour altogether from Oakland). Cars were parked in a seemingly haphazard way in the front and it was hard to avoid walking in some mud.\u003c/p>\n\u003cp>Now, to the food. My dinner companions started out with a Caesar salad and a grilled romaine salad with a red pepper puree dressing, and I had a taste of each. Both salads were tasty, and I would have enjoyed eating either one. The soup was bland, which was okay with me, but they bothered to put grated cheddar on the top, which melted and was stretchy and dripping from the spoon and had no real flavor. My companions had the salmon and the halibut and I also got a taste of each. They tasted like what they were, which was okay. My buffalo steak was good — I’d asked for rare and it was rare (what the French call “point bleu”) so that was a plus — and the onion/mushroom accompaniment was tasty. There was a large broccoli floret that was too al dente for my taste, and a whole carrot, which I thought was steamed but was actually raw. The mashed potatoes were billed as “garlic” mashed potatoes, but they must have just waved the clove over it.\u003c/p>\n\u003cp>For dessert, two of us shared the panna cotta with balsamic strawberries. The panna cotta by itself was like vanilla pudding out of the box in the sense of too much gelatin (instead of cream??), but when I ate a spoonful together with the strawberry slice, it was very tasty. I hadn’t thought of putting balsamic vinegar on fruit and that was a revelation, and the only part of the meal I really enjoyed.\u003c/p>\n\u003cp>No, I would not recommend this place to friends. I consider this meal on the expensive side but would have felt differently if the food had more panache. My choices from the menu were based on hoping that the simple dishes would be “perfect,” which I had found to be true at Entre Nous in San Francisco, for example, and many ethnic restaurants, and for a lot less money. I purposely avoided the dishes that had sauces that sounded like an attempt to be overly cosmopolitan, stylish, daring, or whatever.\u003c/p>\n\u003cp>Total Rating: so-so\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/helen-roberts.jpg\" alt=\"Helen Tribble-Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Helen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consumer Services Manager and Sausage Maker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buca di Beppo\u003cbr>\n\u003cstrong>Reviewed The Mountain House Restaurant:\u003c/strong> Saturday May 26, 2007\n\u003cp>The Mountain House proved to be an adventure in dining from the beginning. Driving from the Bay Area on a warm sunny evening turned into a grey evening with heavy fog to the point of rain. The parking was helter-skelter with my three-inch high heels melting into the soggy earth — oh what a feeling! I tried running towards the smoke that blows from the front of the restaurant because of their huge fireplace in the bar. I was in search of warmth and needed to get out of the big drops of fog and strong winds on day that was sunny elsewhere. Once inside, we were greeted warmly, and were seated swiftly with lots of pleasant chatting. We were seated in the enclosed patio, which provides a wonderful feeling of being in the treetops and swirling fog. I was settling in for a nice evening of intimate conversation. Most of the surrounding tables were full of couples talking low and enjoying the tabletop candlelight. All of a sudden, from the next table, which held 10 people, came the swooping, screaming cries (singing?) of, “HAPPY BIRTHDAY TO YOU!” Louder than I’ve ever even heard at Chuck E. Cheese, there was whistling and cheers and clapping. It was so unexpected that the rest of us in the dining room looked at one another, stunned, even the waitstaff seemed a little stunned and embarrassed by the prolonged enthusiasm.\u003c/p>\n\u003cp>The menu seems to want to be everything to everybody — it had Italian, Cajun, American, even egg rolls and wontons. I played it safe and ordered the Cajun Popcorn Shrimp appetizer and blue cheese salad with seasonal greens. Well, the Cajun shrimp turned out to be small shrimp deep-fried until they were the color of pecans with an orange marmalade for dipping. I said, “This isn’t Cajun — don’t you have some spicy sauce for me to dip the shrimp in?” No problem. The server brought back the same orange marmalade that had been mixed with horseradish sauce and she said, “This should be spicy enough.” Oh yeah, and the seasonal greens in my salad turned out to be iceberg lettuce leaves. But the bread was good and warm, and the cocktails from the full bar were well made.\u003c/p>\n\u003cp>At this point, I walked around and noticed that the bar area — the darkened room with a great big bar and fireplace — was crowded and full of people at tables. Maybe that was the intimate setting they promised. I took another look at the menu descriptions and I felt they were being a little bit too grandiose in their wordings, because they never presented what the words promised. However, they had wonderful sounding specials like elk chops, (they have chops?) and buffalo steaks, all of which I’m hoping they prepared better than their standard menu items. My entree was shrimp scampi with pasta, which I thought was better than my appetizer and salad.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, if I were ever in the neighborhood again I would stop in for drinks at the bar. It was a bit too far from the Bay Area just for the food, though. If I ever went back I’d be sure to take them a recipe for Cajun popcorn shrimp, too.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Buca di Beppo: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=425\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/bucadibeppo20.jpg\" alt=\"Caesar Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo21.jpg\" alt=\"Baked Ravioli with Tomato Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo22.jpg\" alt=\"Spaghetti and Meatballs\" hspace=\"3\">\u003cbr>\nCaesar Salad, Baked Ravioli with Tomato Sauce, Spaghetti and Meatballs\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/helen-roberts.jpg\" alt=\"Helen Tribble-Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Helen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consumer Services Manager and Sausage Maker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buca di Beppo\u003cbr>\n\u003cstrong>Reviewed Buca di Beppo:\u003c/strong> Wednesday May 30, 2007\n\u003cp>The taxi ride from the Embarcadero to Buca di Beppo opened the door to my adventurous evening. Halfway there, the cab driver politely explained that he had just stolen the cab and told us not to worry about what the meter says, he’ll let us know how much money it would cost. We laughed, but he laughed even louder — uh, scary. He drove so fast, and he told us to hold on because he was checking out the tires. Boy, was I glad when we got out of that and stepped into the very lively reception area of Buca. The bar was even more animated, but we had reservations and only waited about three minutes to be seated. I don’t know what color the walls are in that place because every square inch of space is covered with pictures of everything Italian — I mean popes, Sophia Loren, Joe DiMaggio, beauty queens, and the Vatican. I feel absolutely at home at Buca, it’s like the inside of my head; just full of random stuff everywhere. Actually, the only thing that will distract you from the wacky, overwhelming, “Oh my God, will you please look over there” decor will be the food. It looks like an amusement park for food.\u003c/p>\n\u003cp>Let me tell you about the garlic bread: it’s the best “\u003ci>pizza\u003c/i>” I’ve had in San Francisco. I mean, it’s thick and cheesy with fresh garlic and just wonderful. The bread arrived first with the antipasto salad, which was so scrumptious, I was thinking to myself, “If they can make a salad taste this good I’m gonna loose my mind when the real food comes out.” We had a choice of small and large dishes, so we choose the small, which turned out to be more than enough. I mean, they said “family style,” but they meant \u003ci>extended\u003c/i> family servings; they were huge, I’d hate to see what a large plate looks like. There were quite a few of us, so we ordered manicotti, ravioli, stuffed shells, penne pasta, meatballs, shrimp and pasta, chicken cannelloni and chicken Marsala. The dishes with the cream sauces were excellent and the pasta with red sauce — like penne and shrimp fra diavolo — were exactly as described: robust and full of flavor. When our food arrived shortly after we ordered, we went to town. We were determined to conquer every dish, but there was so much food I was ready to hold up a white flag. And finally the meatballs came. Oh my God, where did they get the recipe? From the Flinstones? They were so huge, they were like the size of Cincinnati. We were so full from our multiple entrees that when they approached our table with four of those huge cannonball-looking meatballs, all we could do was scream, “Oh no, go away, they look like they could eat us.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is not the place for a quiet dinner, this is the place to go and celebrate anything and everything with lots of fun people. And the rules on dining etiquette were lost on the stairs leading to their top floor.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/marcia-kerwit.jpg\" alt=\"Marcia Kerwit\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marcia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chi Gung and Tai Chi Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Lian\u003cbr>\n\u003cstrong>Reviewed Buca di Beppo:\u003c/strong> Sunday, June 3, 2007\u003c/p>\n\u003cp>When I looked the place up online and saw it was a chain, I was somewhat apprehensive about both the food and the ambience. But that dissolved while I was still outside the front door and smelled the garlic and then stepped inside and saw the decor. The place is fun, and the food was great. The biggest problem was that I went with only one other person. The portions are gigantic, even the ones marked “small” and we couldn’t even finish the Caesar salad. We’d ordered the baked ravioli and a side of green beans, but when I saw the salad, I asked if I could cancel the string beans, which they graciously did. The ravioli were large, which I like, so there’s lots of filling in proportion to pasta, and the ricotta was offset by a wonderful tomato sauce that they somehow manage to make both foreground and background. We actually finished the ravioli, and I continued eating the sauce — very addictive. I could have left then, but decided I had to try the tiramisu, since they said I could take the leftovers home (there’s only one size…). The rum-soaked ladyfingers are really rummy…the whole thing works. Everything there is big, including the serving utensils, and the tiramisu comes with a serving spoon that could stir a stock pot full of sauce. I’ll enjoy bringing the rest of it to work tomorrow and wowing the staff.\u003c/p>\n\u003cp>I hadn’t made a reservation, thinking that dining early would mean a pretty empty restaurant. Au contraire. The place was filled. There was a high school graduation party with about 50 folks, and many tables of 10-12 people. We only had to wait about 10 minutes for a table. And, although parking on a Sunday downtown could be a challenge, there seemed to be a lot of coming and going, and we got a spot about a block away. It’s a great place to bring kids and grandma and grandpa. There’s a bar on the street level, and the two dining rooms are upstairs and in the basement (there’s an elevator).\u003c/p>\n\u003cp>The entire staff was in motion all the time, but no one seemed frazzled or grumpy while they were carrying loads of clean dishes, dirty dishes, waiting tables, etc. Our waitron was patient, attentive, and very kind.\u003c/p>\n\u003cp>I would love to go back with a group, so we could order the large platters I saw going by that had pasta, mussels, and who knows what else… I saw the stuffed pasta shells on another table and they looked wonderful. I recommend this place and I think everyone could find something they’d like. But anyone who has a hearing loss and depends on hearing aids might have a hard time with the noise level — it’s hard to have a conversation across the table. I felt happy the whole time I was there, which probably explains ordering the tiramisu.…And a man at the next table had a birthday and they brought a dessert plus a large (of course) candelabra with three big red candles to blow out. They just have a knack for making everything a little quirky and totally amusing. I’m also wondering if the other locales do it the same way.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/lou-kostura.jpg\" alt=\"Lou Kostura\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lou\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airplane Mechanic and Horse Enthusiast\u003cbr>\n\u003cstrong>Location:\u003c/strong> Belmont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Mountain House Restaurant\u003cbr>\n\u003cstrong>Reviewed Buca di Beppo:\u003c/strong> Monday, May 21, 2007\n\u003cp>Two companions and myself went to Buca Di Beppo in San Francisco for lunch. I was excited to try Buca’s, as I’d heard about it from a few people. The experience was terrible. It started with parking and deteriorated from there. $15.00 to park for one hour in a lot, as there was no street parking available at this time of day.\u003c/p>\n\u003cp>We entered the restaurant to find no one at the hostess station, waited five minutes to even see a person. The hostess showed up, asked the usual, “How many people?” We told her three. She asked if we wanted a table or booth. We specified table, she searched the computer for an available table. She took another 5 minutes to do this, which we found strange, since, when we were taken downstairs, we only saw two other people in the room. We were promptly seated at a booth and not at a table as requested.\u003c/p>\n\u003cp>The waiter was slow to arrive at our table, and was pretty scarce during the whole stay. Our order was taken. We ordered soft drinks, which were actually brought over fairly promptly and then ordered lunch. We started with the fried calamari that the menu said was a share item (one of my companions had never tried it before). It arrived, and I was totally disappointed as the calamari was overcooked, extremely greasy, and a very small portion for $11.00. I told my friend that this was not how calamari was supposed to be prepared.\u003c/p>\n\u003cp>I ordered a Caesar salad with my entrée, and I found that the amount of anchovies in the dressing to overpowered the whole salad. Plates were not cleared before the entrees were brought over.\u003c/p>\n\u003cp>My two companions ordered 1) spaghetti and meatballs, that turned out to be meatball (singular) and was told the pasta was dry and flavorless, and 2) fresh salmon with pesto. It was a very small portion of salmon that was overcooked with some overcooked vegetables on the side. I ordered the penne arrabbiata served with fennel sausage. The penne was also dry with little flavor. The pasta portions were good size, just not very good flavor.\u003c/p>\n\u003cp>The decor was kind of like being in a junkyard, not an inch of wall space uncovered. The Italian music in the background would have been nice if the gentleman sitting in the booth behind us using his cell phone to conduct business all during lunch would have not talked so loud that they could have probably heard him without the phone.\u003c/p>\n\u003cp>After another long wait just to get the check we left, all with the same comments. “Glad we didn’t pay the extra money for a dinner here to be this disappointed.” Lunch was expensive and not worth the money.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I said to my companions that I would not be returning, they concurred. There are too many other chain Italian restaurants around with better quality to go back to Buca’s if you want the products of a chain restaurant.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n855 Howard Street (at 5th Street)\r\nSan Francisco, CA 94103\r\n\u003cstrong>Phone:\u003c/strong> 415-543-POPE (7673)\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bucadibeppo.com\">www.bucadibeppo.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Reviewed:\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Buca di Beppo: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=425\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/bucadibeppo20.jpg\" alt=\"Caesar Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo21.jpg\" alt=\"Baked Ravioli with Tomato Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo22.jpg\" alt=\"Spaghetti and Meatballs\" hspace=\"3\">\u003cbr>\nCaesar Salad, Baked Ravioli with Tomato Sauce, Spaghetti and Meatballs\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/helen-roberts.jpg\" alt=\"Helen Tribble-Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Helen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consumer Services Manager and Sausage Maker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buca di Beppo\u003cbr>\n\u003cstrong>Reviewed Buca di Beppo:\u003c/strong> Wednesday May 30, 2007\n\u003cp>The taxi ride from the Embarcadero to Buca di Beppo opened the door to my adventurous evening. Halfway there, the cab driver politely explained that he had just stolen the cab and told us not to worry about what the meter says, he’ll let us know how much money it would cost. We laughed, but he laughed even louder — uh, scary. He drove so fast, and he told us to hold on because he was checking out the tires. Boy, was I glad when we got out of that and stepped into the very lively reception area of Buca. The bar was even more animated, but we had reservations and only waited about three minutes to be seated. I don’t know what color the walls are in that place because every square inch of space is covered with pictures of everything Italian — I mean popes, Sophia Loren, Joe DiMaggio, beauty queens, and the Vatican. I feel absolutely at home at Buca, it’s like the inside of my head; just full of random stuff everywhere. Actually, the only thing that will distract you from the wacky, overwhelming, “Oh my God, will you please look over there” decor will be the food. It looks like an amusement park for food.\u003c/p>\n\u003cp>Let me tell you about the garlic bread: it’s the best “\u003ci>pizza\u003c/i>” I’ve had in San Francisco. I mean, it’s thick and cheesy with fresh garlic and just wonderful. The bread arrived first with the antipasto salad, which was so scrumptious, I was thinking to myself, “If they can make a salad taste this good I’m gonna loose my mind when the real food comes out.” We had a choice of small and large dishes, so we choose the small, which turned out to be more than enough. I mean, they said “family style,” but they meant \u003ci>extended\u003c/i> family servings; they were huge, I’d hate to see what a large plate looks like. There were quite a few of us, so we ordered manicotti, ravioli, stuffed shells, penne pasta, meatballs, shrimp and pasta, chicken cannelloni and chicken Marsala. The dishes with the cream sauces were excellent and the pasta with red sauce — like penne and shrimp fra diavolo — were exactly as described: robust and full of flavor. When our food arrived shortly after we ordered, we went to town. We were determined to conquer every dish, but there was so much food I was ready to hold up a white flag. And finally the meatballs came. Oh my God, where did they get the recipe? From the Flinstones? They were so huge, they were like the size of Cincinnati. We were so full from our multiple entrees that when they approached our table with four of those huge cannonball-looking meatballs, all we could do was scream, “Oh no, go away, they look like they could eat us.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is not the place for a quiet dinner, this is the place to go and celebrate anything and everything with lots of fun people. And the rules on dining etiquette were lost on the stairs leading to their top floor.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/marcia-kerwit.jpg\" alt=\"Marcia Kerwit\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marcia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chi Gung and Tai Chi Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Lian\u003cbr>\n\u003cstrong>Reviewed Buca di Beppo:\u003c/strong> Sunday, June 3, 2007\u003c/p>\n\u003cp>When I looked the place up online and saw it was a chain, I was somewhat apprehensive about both the food and the ambience. But that dissolved while I was still outside the front door and smelled the garlic and then stepped inside and saw the decor. The place is fun, and the food was great. The biggest problem was that I went with only one other person. The portions are gigantic, even the ones marked “small” and we couldn’t even finish the Caesar salad. We’d ordered the baked ravioli and a side of green beans, but when I saw the salad, I asked if I could cancel the string beans, which they graciously did. The ravioli were large, which I like, so there’s lots of filling in proportion to pasta, and the ricotta was offset by a wonderful tomato sauce that they somehow manage to make both foreground and background. We actually finished the ravioli, and I continued eating the sauce — very addictive. I could have left then, but decided I had to try the tiramisu, since they said I could take the leftovers home (there’s only one size…). The rum-soaked ladyfingers are really rummy…the whole thing works. Everything there is big, including the serving utensils, and the tiramisu comes with a serving spoon that could stir a stock pot full of sauce. I’ll enjoy bringing the rest of it to work tomorrow and wowing the staff.\u003c/p>\n\u003cp>I hadn’t made a reservation, thinking that dining early would mean a pretty empty restaurant. Au contraire. The place was filled. There was a high school graduation party with about 50 folks, and many tables of 10-12 people. We only had to wait about 10 minutes for a table. And, although parking on a Sunday downtown could be a challenge, there seemed to be a lot of coming and going, and we got a spot about a block away. It’s a great place to bring kids and grandma and grandpa. There’s a bar on the street level, and the two dining rooms are upstairs and in the basement (there’s an elevator).\u003c/p>\n\u003cp>The entire staff was in motion all the time, but no one seemed frazzled or grumpy while they were carrying loads of clean dishes, dirty dishes, waiting tables, etc. Our waitron was patient, attentive, and very kind.\u003c/p>\n\u003cp>I would love to go back with a group, so we could order the large platters I saw going by that had pasta, mussels, and who knows what else… I saw the stuffed pasta shells on another table and they looked wonderful. I recommend this place and I think everyone could find something they’d like. But anyone who has a hearing loss and depends on hearing aids might have a hard time with the noise level — it’s hard to have a conversation across the table. I felt happy the whole time I was there, which probably explains ordering the tiramisu.…And a man at the next table had a birthday and they brought a dessert plus a large (of course) candelabra with three big red candles to blow out. They just have a knack for making everything a little quirky and totally amusing. I’m also wondering if the other locales do it the same way.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/lou-kostura.jpg\" alt=\"Lou Kostura\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lou\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airplane Mechanic and Horse Enthusiast\u003cbr>\n\u003cstrong>Location:\u003c/strong> Belmont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Mountain House Restaurant\u003cbr>\n\u003cstrong>Reviewed Buca di Beppo:\u003c/strong> Monday, May 21, 2007\n\u003cp>Two companions and myself went to Buca Di Beppo in San Francisco for lunch. I was excited to try Buca’s, as I’d heard about it from a few people. The experience was terrible. It started with parking and deteriorated from there. $15.00 to park for one hour in a lot, as there was no street parking available at this time of day.\u003c/p>\n\u003cp>We entered the restaurant to find no one at the hostess station, waited five minutes to even see a person. The hostess showed up, asked the usual, “How many people?” We told her three. She asked if we wanted a table or booth. We specified table, she searched the computer for an available table. She took another 5 minutes to do this, which we found strange, since, when we were taken downstairs, we only saw two other people in the room. We were promptly seated at a booth and not at a table as requested.\u003c/p>\n\u003cp>The waiter was slow to arrive at our table, and was pretty scarce during the whole stay. Our order was taken. We ordered soft drinks, which were actually brought over fairly promptly and then ordered lunch. We started with the fried calamari that the menu said was a share item (one of my companions had never tried it before). It arrived, and I was totally disappointed as the calamari was overcooked, extremely greasy, and a very small portion for $11.00. I told my friend that this was not how calamari was supposed to be prepared.\u003c/p>\n\u003cp>I ordered a Caesar salad with my entrée, and I found that the amount of anchovies in the dressing to overpowered the whole salad. Plates were not cleared before the entrees were brought over.\u003c/p>\n\u003cp>My two companions ordered 1) spaghetti and meatballs, that turned out to be meatball (singular) and was told the pasta was dry and flavorless, and 2) fresh salmon with pesto. It was a very small portion of salmon that was overcooked with some overcooked vegetables on the side. I ordered the penne arrabbiata served with fennel sausage. The penne was also dry with little flavor. The pasta portions were good size, just not very good flavor.\u003c/p>\n\u003cp>The decor was kind of like being in a junkyard, not an inch of wall space uncovered. The Italian music in the background would have been nice if the gentleman sitting in the booth behind us using his cell phone to conduct business all during lunch would have not talked so loud that they could have probably heard him without the phone.\u003c/p>\n\u003cp>After another long wait just to get the check we left, all with the same comments. “Glad we didn’t pay the extra money for a dinner here to be this disappointed.” Lunch was expensive and not worth the money.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I said to my companions that I would not be returning, they concurred. There are too many other chain Italian restaurants around with better quality to go back to Buca’s if you want the products of a chain restaurant.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pauline’s Pizza: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=393\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/40/2007/10/paulinespizza24.jpg\" alt=\"Chefs Special Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza22.jpg\" alt=\"Italian Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza28.jpg\" alt=\"Wild Strawberry and Rosebud Ice Cream Sundae\" hspace=\"3\">\u003cbr>\n\u003cstrong>Chef’s Special Salad:\u003c/strong> assortment of specialty greens from Pauline’s garden with a mixture of raspberries and nuts; \u003cstrong>Italian Pizza:\u003c/strong> salami, Pauline’s Italian sausage, green onions, mushrooms and garlic; Wild Strawberry and Rosebud Ice Cream Sundae\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/emily-kolatch.jpg\" alt=\"Emily Kolatch\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pauline’s Pizza\u003cbr>\n\u003cstrong>Reviewed Pauline’s Pizza:\u003c/strong> Tuesday, May 23, 2007\u003c/p>\n\u003cp>The small, lighted sign for Pauline’s Pizza looks like something you’d find outside of an East Coast pizzeria, circa 1979. Barely noticeable on this rather derelict block (there is a used-car lot across the street and the old Levi-Strauss building next door), the nondescript storefront belies the warm, homey atmosphere of a truly unique, and distinctly Californian, pizza restaurant. I return time and again for the feel-good atmosphere, the locally grown, organic ingredients, and the perfectly blistered, thin-crust pizzas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pauline’s Pizza is a local favorite for brick-oven baked pizzas. Pauline’s gracefully combines the plebian with an element of something special, offering white tablecloths covered with butcher paper and a supply of crayons, and serving the quintessential American street food dressed up with innovative toppings. In addition to its signature Pesto Pie, Pauline’s offers a variety of traditional and original pizza toppings. The restaurant features nightly specials including a meat pizza, and vegetarian pizza, a special salad, and a dessert. These specials reflect seasonal produce and herbs, most of which are grown in the owner’s Berkeley garden or at his Star Canyon Ranch in Calaveras Country. In fact, Pauline’s even produces and sells its own wine from the organic grapes grown at the Star Canyon Ranch.\u003c/p>\n\u003cp>I always start my meal at Pauline’s with a salad. Served with a house-made parmesan breadstick, the generous salads always feature the freshest organic greens. Unique greens such as endive, mesclun, and baby dandelion greens are studded with interesting veggies, fruits, nuts, and cheeses. The dressing is light and tangy, and the selections are seasonal and of perfect quality. On my most recent visit, the special salad was a mix of arugula and romaine with jicama, radishes, walnuts, and grapefruit sections tossed in raspberry vinaigrette. Pauline’s steeps its own raspberries in vinegar to make the dressing.\u003c/p>\n\u003cp>I love the pizzas largely due to the light, flaky, cornmeal dusted crusts which are topped with the perfect balance of sauce, cheeses, and quality toppings. I have enjoyed many traditionally-topped pizzas here, including the vegetable combo, and my personal favorite toppings of sun-dried tomatoes, artichoke hearts, and goat cheese. However, some of the best pizzas I’ve had at Pauline’s are the nightly specials. These always feature topping combinations I probably wouldn’t think of on my own, and they are certainly pizzas you won’t find anywhere else. On my last visit, I had the special meat pizza which had kale, garlic, provolone cheese, and salami. The thinly sliced salami added a little bit of heat to the heartiness of the greens. This was one of the best pizzas I’ve had at Pauline’s.\u003c/p>\n\u003cp>While some detractors argue that the menu is overpriced for such commonplace cuisine, I feel that the prices are reasonable for such an innovative take on pizza. I also love eating at restaurants that pay attention to seasonality and sustainable growing practices, and I like to support local restaurants that rely on local ingredients. Pauline’s is a neighborhood favorite with consistently friendly service, a good vibe, and quality food.\u003c/p>\n\u003cp>Incidentally, Pauline’s sells its partially baked crusts frozen so that customers can create their own pizzas at home. Each package of three crusts comes with baking directions and suggested toppings and is quite a bargain at $6.50 a pack. This really beats delivery!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mary-dilorenzo.jpg\" alt=\"Mary DiLorenzo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Criminal Records Tech\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rotee\u003cbr>\n\u003cstrong>Reviewed Pauline’s Pizza:\u003c/strong> Thursday May 31, 2007\n\u003cp>Pizza is a personal thing. Thin or thick, New York or Chicago, deep dish or brick oven we all have our prejudices. What you’re used to and prefer is how you can judge a pizza place. Pauline’s specializes in “California Pizza” and in that respect it lives up to its reputation for organically grown, fresh ingredients. For my preference, however, I prefer more traditional thin Italian crispy, burnt-bottom crust, cheese-covered pizza.\u003c/p>\n\u003cp>There is a parking lot across the street for $6.00 that we used when we finally gave up looking for street parking. The place is small with high ceilings, which, of course, make the room loud. It has interesting artwork on the wall and packs quite a few tables into the space. The wait staff is young and all dressed in San Francisco black. The chefs are close by and one seems only to paint pesto and cut pizzas. The place has a few patrons on this early Thursday night and we do not have to wait for a table.\u003c/p>\n\u003cp>We ordered the special Caesar salad of the day, made with baby Romaine from their gardens in Berkeley. They said it was a “classic” Caesar dressing, but I doubt you could find a raw egg or an anchovy in there. Even worse, some of the artfully placed Romaine leaves were actually dry, devoid of all dressing. The croûtons seemed stale and too hard for my taste.\u003c/p>\n\u003cp>The house red wine was very nice and we almost finished off the bottle while we were waiting for our pizzas. I felt it was a bit too long a wait for pizza in a restaurant that was filled to less than a third of its capacity. We did have one glass apiece left for the pizzas and the wine was lighter than Chianti and went very well with their pizza.\u003cbr>\nWhen the pizzas arrived, we were underwhelmed by their signature pesto pizza. It had little pesto sauce, and only a smattering of cheese; most of all, it is lacking taste. The Italian Combination pizza was good, but their homemade sausage was dry and, again, lacks taste. The pizza’s crusts have too much cornmeal on the bottom, and they taste like a cross between a cracker and a hard biscuit.\u003c/p>\n\u003cp>All in all, Pauline’s Pizza is not a bad place for California-style pizza, but it is not my style.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/patrick-adaire.jpg\" alt=\"Patrick Adaire\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Residential Realtor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Forêt Restaurant\u003cbr>\n\u003cstrong>Reviewed Pauline’s Pizza:\u003c/strong> Saturday, June 2, 2007\n\u003cp>Pizza lovers have got to try Pauline’s Pizza. Perfect for the health conscious folks, it offers an array of delicious pizzas with topping from Pauline’s own organic garden. My 20-year-old-son, a self-proclaimed pizza expert, gobbled down a medium Italian combination faster than ringing a cable car bell five times. My wife and I viewed The Chef’s special salad from the next table and had to have one. It was an assortment of specialty greens from Pauline’s own garden with a mixture of raspberries and nuts, served with a delicious dressing that complemented all the ingredients. We also shared an Italian combination pizza; it had salami, Pauline’s Italian sausage, green onions, mushrooms, and garlic. The crust is thin and made from Pauline’s handmade dough. It is perfect, stayed firm, and didn’t get soggy with the Italian toppings, like at so many other places. Customers can actually buy pizza crust from Pauline and store it in the freezer. (We going to give that a try next time we’re there.) The menu gives a patron the opportunity to build their own pizza with many eccentric choices of toppings, such as, roasted red bell peppers, roasted squash, Kalamata olives, Danish Fontina cheese, and five different types of sausage, to name just a few.\u003c/p>\n\u003cp>The décor is not found in the average pizza restaurant. The tables were covered with nice linen and cloth napkins. The room was very bright and light and the walls were decorated with renditions of Picasso’s work (Blue Period), set against nice yellow walls.\u003c/p>\n\u003cp>The staff met us the second we walked in the door and sat us immediately. Within seconds, we were greeted with a smile, menus, and water, and then the difficult decisions process started. Within a few minutes, the friendly smile came back and helped us with our questions, as we ordered a bottle of Pauline’s own Merlot wine from her farm. It was very smooth, we could taste a hint of plum and berry, and it went perfect with our entire meal. A couple of minutes later the salad arrived. It took 20 minutes for the pizza to be brought to the table, which was timely, because we had just finished our salads and the kids were hungry. Not only did my 20-year-old devour his personal medium pizza, my three-year-old enjoyed it too, as evidenced by all of the pizza ending up in his mouth, instead of his typical picking the stuff off the top. Unfortunately we were all too stuffed for dessert, but the menu does offer some tantalizing options. Their specialty is chocolate mousse, but they also have butterscotch pudding, and other choices, like sorbet trios and banana splits.\u003c/p>\n\u003cp>We found the price to be very reasonable, and when compared to the popular pizza places in town — who also offer so-called fresh ingredients — it’s actually a better price and value and dining experience.\u003c/p>\n\u003cp>The restaurant is open from 5 -10 pm, and if you get there prior to 6:00, you’ll need to bring change to feed the meter. We had no problem parking close by, and since we got there at 5:40, we only had to put a little change in the meter.\u003c/p>\n\u003cp>There’s also a large room upstairs reserved for large parties, seating up to 26 people.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So to sum it up, this is one of the finest pizza establishments I have been to and I can see why it is someone’s favorite place to go.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n260 Valencia Street (at Brosnan Street)\r\nSan Francisco, CA 94103\r\n\u003cstrong>Phone:\u003c/strong> 415-552-2050\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.paulinespizza.com\">www.paulinespizza.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California Pizza\r\n\u003cstrong>Reviewed:\u003c/strong> Spring 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pauline’s Pizza: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=393\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/40/2007/10/paulinespizza24.jpg\" alt=\"Chefs Special Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza22.jpg\" alt=\"Italian Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza28.jpg\" alt=\"Wild Strawberry and Rosebud Ice Cream Sundae\" hspace=\"3\">\u003cbr>\n\u003cstrong>Chef’s Special Salad:\u003c/strong> assortment of specialty greens from Pauline’s garden with a mixture of raspberries and nuts; \u003cstrong>Italian Pizza:\u003c/strong> salami, Pauline’s Italian sausage, green onions, mushrooms and garlic; Wild Strawberry and Rosebud Ice Cream Sundae\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/emily-kolatch.jpg\" alt=\"Emily Kolatch\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pauline’s Pizza\u003cbr>\n\u003cstrong>Reviewed Pauline’s Pizza:\u003c/strong> Tuesday, May 23, 2007\u003c/p>\n\u003cp>The small, lighted sign for Pauline’s Pizza looks like something you’d find outside of an East Coast pizzeria, circa 1979. Barely noticeable on this rather derelict block (there is a used-car lot across the street and the old Levi-Strauss building next door), the nondescript storefront belies the warm, homey atmosphere of a truly unique, and distinctly Californian, pizza restaurant. I return time and again for the feel-good atmosphere, the locally grown, organic ingredients, and the perfectly blistered, thin-crust pizzas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pauline’s Pizza is a local favorite for brick-oven baked pizzas. Pauline’s gracefully combines the plebian with an element of something special, offering white tablecloths covered with butcher paper and a supply of crayons, and serving the quintessential American street food dressed up with innovative toppings. In addition to its signature Pesto Pie, Pauline’s offers a variety of traditional and original pizza toppings. The restaurant features nightly specials including a meat pizza, and vegetarian pizza, a special salad, and a dessert. These specials reflect seasonal produce and herbs, most of which are grown in the owner’s Berkeley garden or at his Star Canyon Ranch in Calaveras Country. In fact, Pauline’s even produces and sells its own wine from the organic grapes grown at the Star Canyon Ranch.\u003c/p>\n\u003cp>I always start my meal at Pauline’s with a salad. Served with a house-made parmesan breadstick, the generous salads always feature the freshest organic greens. Unique greens such as endive, mesclun, and baby dandelion greens are studded with interesting veggies, fruits, nuts, and cheeses. The dressing is light and tangy, and the selections are seasonal and of perfect quality. On my most recent visit, the special salad was a mix of arugula and romaine with jicama, radishes, walnuts, and grapefruit sections tossed in raspberry vinaigrette. Pauline’s steeps its own raspberries in vinegar to make the dressing.\u003c/p>\n\u003cp>I love the pizzas largely due to the light, flaky, cornmeal dusted crusts which are topped with the perfect balance of sauce, cheeses, and quality toppings. I have enjoyed many traditionally-topped pizzas here, including the vegetable combo, and my personal favorite toppings of sun-dried tomatoes, artichoke hearts, and goat cheese. However, some of the best pizzas I’ve had at Pauline’s are the nightly specials. These always feature topping combinations I probably wouldn’t think of on my own, and they are certainly pizzas you won’t find anywhere else. On my last visit, I had the special meat pizza which had kale, garlic, provolone cheese, and salami. The thinly sliced salami added a little bit of heat to the heartiness of the greens. This was one of the best pizzas I’ve had at Pauline’s.\u003c/p>\n\u003cp>While some detractors argue that the menu is overpriced for such commonplace cuisine, I feel that the prices are reasonable for such an innovative take on pizza. I also love eating at restaurants that pay attention to seasonality and sustainable growing practices, and I like to support local restaurants that rely on local ingredients. Pauline’s is a neighborhood favorite with consistently friendly service, a good vibe, and quality food.\u003c/p>\n\u003cp>Incidentally, Pauline’s sells its partially baked crusts frozen so that customers can create their own pizzas at home. Each package of three crusts comes with baking directions and suggested toppings and is quite a bargain at $6.50 a pack. This really beats delivery!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mary-dilorenzo.jpg\" alt=\"Mary DiLorenzo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Criminal Records Tech\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rotee\u003cbr>\n\u003cstrong>Reviewed Pauline’s Pizza:\u003c/strong> Thursday May 31, 2007\n\u003cp>Pizza is a personal thing. Thin or thick, New York or Chicago, deep dish or brick oven we all have our prejudices. What you’re used to and prefer is how you can judge a pizza place. Pauline’s specializes in “California Pizza” and in that respect it lives up to its reputation for organically grown, fresh ingredients. For my preference, however, I prefer more traditional thin Italian crispy, burnt-bottom crust, cheese-covered pizza.\u003c/p>\n\u003cp>There is a parking lot across the street for $6.00 that we used when we finally gave up looking for street parking. The place is small with high ceilings, which, of course, make the room loud. It has interesting artwork on the wall and packs quite a few tables into the space. The wait staff is young and all dressed in San Francisco black. The chefs are close by and one seems only to paint pesto and cut pizzas. The place has a few patrons on this early Thursday night and we do not have to wait for a table.\u003c/p>\n\u003cp>We ordered the special Caesar salad of the day, made with baby Romaine from their gardens in Berkeley. They said it was a “classic” Caesar dressing, but I doubt you could find a raw egg or an anchovy in there. Even worse, some of the artfully placed Romaine leaves were actually dry, devoid of all dressing. The croûtons seemed stale and too hard for my taste.\u003c/p>\n\u003cp>The house red wine was very nice and we almost finished off the bottle while we were waiting for our pizzas. I felt it was a bit too long a wait for pizza in a restaurant that was filled to less than a third of its capacity. We did have one glass apiece left for the pizzas and the wine was lighter than Chianti and went very well with their pizza.\u003cbr>\nWhen the pizzas arrived, we were underwhelmed by their signature pesto pizza. It had little pesto sauce, and only a smattering of cheese; most of all, it is lacking taste. The Italian Combination pizza was good, but their homemade sausage was dry and, again, lacks taste. The pizza’s crusts have too much cornmeal on the bottom, and they taste like a cross between a cracker and a hard biscuit.\u003c/p>\n\u003cp>All in all, Pauline’s Pizza is not a bad place for California-style pizza, but it is not my style.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/patrick-adaire.jpg\" alt=\"Patrick Adaire\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Residential Realtor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Forêt Restaurant\u003cbr>\n\u003cstrong>Reviewed Pauline’s Pizza:\u003c/strong> Saturday, June 2, 2007\n\u003cp>Pizza lovers have got to try Pauline’s Pizza. Perfect for the health conscious folks, it offers an array of delicious pizzas with topping from Pauline’s own organic garden. My 20-year-old-son, a self-proclaimed pizza expert, gobbled down a medium Italian combination faster than ringing a cable car bell five times. My wife and I viewed The Chef’s special salad from the next table and had to have one. It was an assortment of specialty greens from Pauline’s own garden with a mixture of raspberries and nuts, served with a delicious dressing that complemented all the ingredients. We also shared an Italian combination pizza; it had salami, Pauline’s Italian sausage, green onions, mushrooms, and garlic. The crust is thin and made from Pauline’s handmade dough. It is perfect, stayed firm, and didn’t get soggy with the Italian toppings, like at so many other places. Customers can actually buy pizza crust from Pauline and store it in the freezer. (We going to give that a try next time we’re there.) The menu gives a patron the opportunity to build their own pizza with many eccentric choices of toppings, such as, roasted red bell peppers, roasted squash, Kalamata olives, Danish Fontina cheese, and five different types of sausage, to name just a few.\u003c/p>\n\u003cp>The décor is not found in the average pizza restaurant. The tables were covered with nice linen and cloth napkins. The room was very bright and light and the walls were decorated with renditions of Picasso’s work (Blue Period), set against nice yellow walls.\u003c/p>\n\u003cp>The staff met us the second we walked in the door and sat us immediately. Within seconds, we were greeted with a smile, menus, and water, and then the difficult decisions process started. Within a few minutes, the friendly smile came back and helped us with our questions, as we ordered a bottle of Pauline’s own Merlot wine from her farm. It was very smooth, we could taste a hint of plum and berry, and it went perfect with our entire meal. A couple of minutes later the salad arrived. It took 20 minutes for the pizza to be brought to the table, which was timely, because we had just finished our salads and the kids were hungry. Not only did my 20-year-old devour his personal medium pizza, my three-year-old enjoyed it too, as evidenced by all of the pizza ending up in his mouth, instead of his typical picking the stuff off the top. Unfortunately we were all too stuffed for dessert, but the menu does offer some tantalizing options. Their specialty is chocolate mousse, but they also have butterscotch pudding, and other choices, like sorbet trios and banana splits.\u003c/p>\n\u003cp>We found the price to be very reasonable, and when compared to the popular pizza places in town — who also offer so-called fresh ingredients — it’s actually a better price and value and dining experience.\u003c/p>\n\u003cp>The restaurant is open from 5 -10 pm, and if you get there prior to 6:00, you’ll need to bring change to feed the meter. We had no problem parking close by, and since we got there at 5:40, we only had to put a little change in the meter.\u003c/p>\n\u003cp>There’s also a large room upstairs reserved for large parties, seating up to 26 people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So to sum it up, this is one of the finest pizza establishments I have been to and I can see why it is someone’s favorite place to go.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Rotee: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=400\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/40/2007/10/rotee17.jpg\" alt=\"Samosas\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee10.jpg\" alt=\"Chicken Tikka Masala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee12.jpg\" alt=\"Tandoori Fish\" hspace=\"3\">\u003cbr>\nSamosas with Homemade Mint and Tamarind Chutneys, Chicken Tikka Masala, Tandoori Fish\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mary-dilorenzo.jpg\" alt=\"Mary DiLorenzo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Criminal Records Tech\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rotee\u003cbr>\n\u003cstrong>Reviewed Rotee:\u003c/strong> Thursday May 17, 2007\u003c/p>\n\u003cp>With the first step into Rotee, the smell of fresh spices and grilled foods greets you, and all worries about this “edgy” neighborhood in the Lower Haight and the hunt for parking begin to disappear. The small, 15 table restaurant is vibrantly colored with walls of mustard and saffron hues. Bollywood posters hang from the walls and the atmosphere is casual and relaxed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> We choose to sit by the window for a better view of the interesting street corner. A friendly, young waitress promptly comes over, and since menus are already on the tables, she tells us of the night’s special: pumpkin curry. There is a cart of hot Chai tea in the corner of the room, but we order a large Taj Mahal beer, knowing it will come ice-cold with frosty-cold pilsner glasses, and pick up our menus and begin to read the entertaining descriptions of each dish and start the process of trying to choose which dish to have on this visit. The menu is same for both lunch and dinner.\u003c/p>\n\u003cp>We finally make our choices and I order the chicken tikka masala, one of the house specialties, and a dish I find myself craving at times. My husband chooses the Bollywood Lamb Gosht and we agree to try a different biriyani: the Kaabli Chana. Of course we have to order some naan, and to begin this feast we must have samosas. Just as our server is leaving, we decide that we should also try the night’s special and order the pumpkin curry.\u003c/p>\n\u003cp>The samosas are hot and crispy and come with homemade mint and tamarind chutneys. They are stuffed with soft, creamy mashed potato spiced with a combination of cumin and allspice. There is an occasional snap of a green pea as it bursts in your mouth. They disappear all too quickly.\u003c/p>\n\u003cp>The rest of our food arrives and our small table becomes very crowded with the white ceramic platters, bowls, plates and a basket of hot naan, fresh from the oven. I begin by scooping up some of the chicken tikka masala and taste a tender, velvety piece of chicken, bathed in the rich tomato-yogurt sauce.\u003c/p>\n\u003cp>My husband grabs a spoonful of the gosht and declares the lamb succulent and the spicy heat perfect. The tomatoes and onions in this dish are perfectly cooked, both still having some crunch to them and complimenting the spices, which have an after burn effect — so delicious. Both dishes go well with the Kaabli Chana biriyani with garbanzo beans bursting through the jasmine rice, flaked with chopped cilantro.\u003c/p>\n\u003cp>It is time to try the night’s special and it does not disappoint. It is a rich, saffron-colored curry sauce with bits of squash and potato. It is actually a lighter taste than appears, and the squash is just tender enough without being mushy. The flavor of this curry is more delicate rather than piquant. The fresh naan is perfect for mopping up all the sauces of each dish.\u003c/p>\n\u003cp>We are completely satisfied with our meal and with the large volume of food we ordered, we will be enjoying it again at home. I could not save any chicken tikka masala, though. It is just too good to stop eating!\u003c/p>\n\u003cp>During our meal, the owner greeted us and remembered us from earlier visits. He told us they have been open since 2003. He thanked us for coming and looked forward to seeing us again — and he will.\u003c/p>\n\u003cp>The total cost for enough food to feed four or more people with two large beers came to around $50.00. For quality and quantity of food, relaxing, easy going and friendly atmosphere, great service, Rotee is an A1, A+ bargain.\u003c/p>\n\u003cp>In conclusion, Rotee is an overlooked gem in the “rough” part of the Lower Haight. The neighborhood is showing signs of improvement of late and the owners are confident it will continue. The food is not the usual, tired Indian food buffet, but a fun and tasty example of affordable Pakistani/Indian cuisine. Rotee gives phenomenal “bang for the buck” and deserves to be introduced to the wider audience of lovers of Indian cuisine.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/emily-kolatch.jpg\" alt=\"Emily Kolatch\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pauline’s Pizza\u003cbr>\n\u003cstrong>Reviewed Rotee:\u003c/strong> Friday, June 1, 2007\u003c/p>\n\u003cp>The atmosphere at Rotee is modern, bright, boisterous, and laid-back. The dining room is decorated with bright colors and movie posters creating a fun setting. The clever menu descriptions echo the spirit of the décor.\u003c/p>\n\u003cp>We visited Rotee on a Friday night when the restaurant was filled with groups of friends and young couples out for a casual meal. We were seated immediately, but noticed right away that our server seemed a little rushed. It appeared that only she and one other server were responsible for the whole dining room. Although she didn’t really have time to give her recommendations, she was very friendly. Others in her situation might have been curt to the customers, but she remained happy and upbeat the whole evening.\u003c/p>\n\u003cp>We started our meal with drinks, samosas, and vegetable pakora. Really, what’s not to like about these fried appetizers? I thought that these were particularly well done, as they were not at all greasy. The samosas were light and flaky on the outside and filled with creamy potatoes, while the pakora was dipped in a satisfying batter that did not overwhelm the cauliflower it coated. I ordered a glass of spicy Shiraz from Sula Vineyards in India. I had never had Indian wine before, so that was exciting. I’m not sure that it will make onto my favorites list, but I enjoyed my glass. (I understand that you can also bring your own wine to Rotee, and their corkage fee is only $10.)\u003c/p>\n\u003cp>We ordered several entrees to share including the chicken tikka masala, chicked Curry Grant, the Karahi Lamb, the lamb kabob wrap, and the Bangin’ Burtha (an eggplant dish). All of the dishes were very fresh, and I appreciated that none of them were too greasy. However, each dish was so similarly spiced that once they were on my plate, I had a hard time distinguishing among them. Although the sauces were good, the chicken tikka masala and the Curry Grant were mostly sauce. Both of these dishes had just a few pieces of chicken swimming in the bowls of sauce. (Good thing we ordered the biryani to soak it all up!) Similarly, the lamb was rather sparse in lamb kabob wrap and the result was dry and boring. Maybe the best part of the meal was the naan, which was served blistered and hot right from the oven.\u003c/p>\n\u003cp>For dessert we shared an order of the rice pudding, kheer. I am not really a fan of rice puddings in general because of the texture, but I thought the flavor of this one was nice. I especially liked the pistachio nuts crushed on top. However, my dinner companions, including two professed rice pudding fanatics, did not care for this one.\u003c/p>\n\u003cp>We definitely left the restaurant full — plus we had some leftovers with us — and our total bill was nothing to complain about. We had a nice time at Rotee — the service, though not attentive, was friendly; the atmosphere, although a little too loud to talk easily, was festive; the food, while not great, was good. Everyone needs a cheap, casual favorite neighborhood restaurant. While this probably won’t become mine, I can certainly see why it is somebody’s.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/patrick-adaire.jpg\" alt=\"Patrick Adaire\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Residential Realtor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Forêt Restaurant\u003cbr>\n\u003cstrong>Reviewed Rotee:\u003c/strong> Friday, June 1, 2007\n\u003cp>The Rotee — meaning flat bread or simply bread and butter — is a surprisingly awesome place set in the middle of historic Haight Street of San Francisco. This restaurant epitomizes the meaning of delicious food at a good value. It has been established since 2004, and I’m sure it will stand the test of time. At first glance, one would think its decor is sort of plain with simple tables and chairs and brightly colored walls. However, when the meal arrives in all its splendid color, you realize the brightly colored walls are identical to the spices used for the scrumptious food. My guest and I shared a fabulous mixture of tandoori specials. A spicey (not hot) chicken tikka had the color of a ripe orange and the tenderness of a baby’s bottom. Simply put, it was perfectly prepared and tasted delicious with basmati rice, which is cooked in savory spices and golden onions.\u003c/p>\n\u003cp>We also loved the tandoori fish — a succulent catfish that doesn’t have to fish for compliments. Again the brightly colored yellow spice used for the fish matched one of the colors used on the restaurant walls. This was the first dish that we completely finished, and the last piece was cut in half to both appease my bride and my guest. They loved it.\u003c/p>\n\u003cp>We also shared a sizable portion of tandoori lamb chops. The dish was an amazing taste of lamb, marinated in a colorful spice that again was used as a color accent in the restaurant. As the menu says, eating this dish will add a new “chopter” to your life.\u003c/p>\n\u003cp>All three dishes were a delight. None were too spicy and when complemented by the basmati rice and garlic naan (round flat bread with a light garlic spice), they made a complete meal.\u003c/p>\n\u003cp>It was just perfect, right down to the water pitcher always being full. I drink a lot of water and it means a lot if I don’t have to constantly ask for water.\u003c/p>\n\u003cp>The waiter was very pleasant and helpful in describing the dishes and since this is not my typical choice of food, his help made the decisions easier to make. This night was all about the food, and we didn’t want to distract ourselves with alcoholic drinks, however they do offer a small selection of wine and beer. Their specialty drink is a mango lassi made of homemade yogurt blended with sweet mangoes. This was the perfect thirst quencher and a must-have to complement the spices of the meal.\u003c/p>\n\u003cp>This is a great neighborhood restaurant and it was quiet and peaceful. The surrounding mixtures of culture and color of the Haight District make it a perfect home for Rotee. There is metered parking just outside, and halfway down the block the parking is free.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You should expect the typical colorfulness of the Haight and expect a great meal with all the colorfulness of the spices and dishes of the Indian and Pakistani culture. Also, as a side note, whoever wrote the menu could write for the David Letterman show. Clearly, this person is a comedian in the making, who wrote wonderful mixture of well thought-out meals. For a table of three, we were pleasantly surprised to pay under $40.00 with tip. I would recommend it to any of my friends as a great place to go and enjoy the food other parts of the world bring to us in our wonderful Bay Area restaurants.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n400 Haight Street (at Webster Street)\r\nSan Francisco, CA 94117\r\nstrong>Phone:\u003c/strong> 415-552-8309\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.roteesf.com\">www.roteesf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Pakistani / Indian\r\n\u003cstrong>Reviewed:\u003c/strong> Spring 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Rotee: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=400\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/40/2007/10/rotee17.jpg\" alt=\"Samosas\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee10.jpg\" alt=\"Chicken Tikka Masala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee12.jpg\" alt=\"Tandoori Fish\" hspace=\"3\">\u003cbr>\nSamosas with Homemade Mint and Tamarind Chutneys, Chicken Tikka Masala, Tandoori Fish\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mary-dilorenzo.jpg\" alt=\"Mary DiLorenzo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Criminal Records Tech\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rotee\u003cbr>\n\u003cstrong>Reviewed Rotee:\u003c/strong> Thursday May 17, 2007\u003c/p>\n\u003cp>With the first step into Rotee, the smell of fresh spices and grilled foods greets you, and all worries about this “edgy” neighborhood in the Lower Haight and the hunt for parking begin to disappear. The small, 15 table restaurant is vibrantly colored with walls of mustard and saffron hues. Bollywood posters hang from the walls and the atmosphere is casual and relaxed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> We choose to sit by the window for a better view of the interesting street corner. A friendly, young waitress promptly comes over, and since menus are already on the tables, she tells us of the night’s special: pumpkin curry. There is a cart of hot Chai tea in the corner of the room, but we order a large Taj Mahal beer, knowing it will come ice-cold with frosty-cold pilsner glasses, and pick up our menus and begin to read the entertaining descriptions of each dish and start the process of trying to choose which dish to have on this visit. The menu is same for both lunch and dinner.\u003c/p>\n\u003cp>We finally make our choices and I order the chicken tikka masala, one of the house specialties, and a dish I find myself craving at times. My husband chooses the Bollywood Lamb Gosht and we agree to try a different biriyani: the Kaabli Chana. Of course we have to order some naan, and to begin this feast we must have samosas. Just as our server is leaving, we decide that we should also try the night’s special and order the pumpkin curry.\u003c/p>\n\u003cp>The samosas are hot and crispy and come with homemade mint and tamarind chutneys. They are stuffed with soft, creamy mashed potato spiced with a combination of cumin and allspice. There is an occasional snap of a green pea as it bursts in your mouth. They disappear all too quickly.\u003c/p>\n\u003cp>The rest of our food arrives and our small table becomes very crowded with the white ceramic platters, bowls, plates and a basket of hot naan, fresh from the oven. I begin by scooping up some of the chicken tikka masala and taste a tender, velvety piece of chicken, bathed in the rich tomato-yogurt sauce.\u003c/p>\n\u003cp>My husband grabs a spoonful of the gosht and declares the lamb succulent and the spicy heat perfect. The tomatoes and onions in this dish are perfectly cooked, both still having some crunch to them and complimenting the spices, which have an after burn effect — so delicious. Both dishes go well with the Kaabli Chana biriyani with garbanzo beans bursting through the jasmine rice, flaked with chopped cilantro.\u003c/p>\n\u003cp>It is time to try the night’s special and it does not disappoint. It is a rich, saffron-colored curry sauce with bits of squash and potato. It is actually a lighter taste than appears, and the squash is just tender enough without being mushy. The flavor of this curry is more delicate rather than piquant. The fresh naan is perfect for mopping up all the sauces of each dish.\u003c/p>\n\u003cp>We are completely satisfied with our meal and with the large volume of food we ordered, we will be enjoying it again at home. I could not save any chicken tikka masala, though. It is just too good to stop eating!\u003c/p>\n\u003cp>During our meal, the owner greeted us and remembered us from earlier visits. He told us they have been open since 2003. He thanked us for coming and looked forward to seeing us again — and he will.\u003c/p>\n\u003cp>The total cost for enough food to feed four or more people with two large beers came to around $50.00. For quality and quantity of food, relaxing, easy going and friendly atmosphere, great service, Rotee is an A1, A+ bargain.\u003c/p>\n\u003cp>In conclusion, Rotee is an overlooked gem in the “rough” part of the Lower Haight. The neighborhood is showing signs of improvement of late and the owners are confident it will continue. The food is not the usual, tired Indian food buffet, but a fun and tasty example of affordable Pakistani/Indian cuisine. Rotee gives phenomenal “bang for the buck” and deserves to be introduced to the wider audience of lovers of Indian cuisine.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/emily-kolatch.jpg\" alt=\"Emily Kolatch\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pauline’s Pizza\u003cbr>\n\u003cstrong>Reviewed Rotee:\u003c/strong> Friday, June 1, 2007\u003c/p>\n\u003cp>The atmosphere at Rotee is modern, bright, boisterous, and laid-back. The dining room is decorated with bright colors and movie posters creating a fun setting. The clever menu descriptions echo the spirit of the décor.\u003c/p>\n\u003cp>We visited Rotee on a Friday night when the restaurant was filled with groups of friends and young couples out for a casual meal. We were seated immediately, but noticed right away that our server seemed a little rushed. It appeared that only she and one other server were responsible for the whole dining room. Although she didn’t really have time to give her recommendations, she was very friendly. Others in her situation might have been curt to the customers, but she remained happy and upbeat the whole evening.\u003c/p>\n\u003cp>We started our meal with drinks, samosas, and vegetable pakora. Really, what’s not to like about these fried appetizers? I thought that these were particularly well done, as they were not at all greasy. The samosas were light and flaky on the outside and filled with creamy potatoes, while the pakora was dipped in a satisfying batter that did not overwhelm the cauliflower it coated. I ordered a glass of spicy Shiraz from Sula Vineyards in India. I had never had Indian wine before, so that was exciting. I’m not sure that it will make onto my favorites list, but I enjoyed my glass. (I understand that you can also bring your own wine to Rotee, and their corkage fee is only $10.)\u003c/p>\n\u003cp>We ordered several entrees to share including the chicken tikka masala, chicked Curry Grant, the Karahi Lamb, the lamb kabob wrap, and the Bangin’ Burtha (an eggplant dish). All of the dishes were very fresh, and I appreciated that none of them were too greasy. However, each dish was so similarly spiced that once they were on my plate, I had a hard time distinguishing among them. Although the sauces were good, the chicken tikka masala and the Curry Grant were mostly sauce. Both of these dishes had just a few pieces of chicken swimming in the bowls of sauce. (Good thing we ordered the biryani to soak it all up!) Similarly, the lamb was rather sparse in lamb kabob wrap and the result was dry and boring. Maybe the best part of the meal was the naan, which was served blistered and hot right from the oven.\u003c/p>\n\u003cp>For dessert we shared an order of the rice pudding, kheer. I am not really a fan of rice puddings in general because of the texture, but I thought the flavor of this one was nice. I especially liked the pistachio nuts crushed on top. However, my dinner companions, including two professed rice pudding fanatics, did not care for this one.\u003c/p>\n\u003cp>We definitely left the restaurant full — plus we had some leftovers with us — and our total bill was nothing to complain about. We had a nice time at Rotee — the service, though not attentive, was friendly; the atmosphere, although a little too loud to talk easily, was festive; the food, while not great, was good. Everyone needs a cheap, casual favorite neighborhood restaurant. While this probably won’t become mine, I can certainly see why it is somebody’s.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/patrick-adaire.jpg\" alt=\"Patrick Adaire\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Residential Realtor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Forêt Restaurant\u003cbr>\n\u003cstrong>Reviewed Rotee:\u003c/strong> Friday, June 1, 2007\n\u003cp>The Rotee — meaning flat bread or simply bread and butter — is a surprisingly awesome place set in the middle of historic Haight Street of San Francisco. This restaurant epitomizes the meaning of delicious food at a good value. It has been established since 2004, and I’m sure it will stand the test of time. At first glance, one would think its decor is sort of plain with simple tables and chairs and brightly colored walls. However, when the meal arrives in all its splendid color, you realize the brightly colored walls are identical to the spices used for the scrumptious food. My guest and I shared a fabulous mixture of tandoori specials. A spicey (not hot) chicken tikka had the color of a ripe orange and the tenderness of a baby’s bottom. Simply put, it was perfectly prepared and tasted delicious with basmati rice, which is cooked in savory spices and golden onions.\u003c/p>\n\u003cp>We also loved the tandoori fish — a succulent catfish that doesn’t have to fish for compliments. Again the brightly colored yellow spice used for the fish matched one of the colors used on the restaurant walls. This was the first dish that we completely finished, and the last piece was cut in half to both appease my bride and my guest. They loved it.\u003c/p>\n\u003cp>We also shared a sizable portion of tandoori lamb chops. The dish was an amazing taste of lamb, marinated in a colorful spice that again was used as a color accent in the restaurant. As the menu says, eating this dish will add a new “chopter” to your life.\u003c/p>\n\u003cp>All three dishes were a delight. None were too spicy and when complemented by the basmati rice and garlic naan (round flat bread with a light garlic spice), they made a complete meal.\u003c/p>\n\u003cp>It was just perfect, right down to the water pitcher always being full. I drink a lot of water and it means a lot if I don’t have to constantly ask for water.\u003c/p>\n\u003cp>The waiter was very pleasant and helpful in describing the dishes and since this is not my typical choice of food, his help made the decisions easier to make. This night was all about the food, and we didn’t want to distract ourselves with alcoholic drinks, however they do offer a small selection of wine and beer. Their specialty drink is a mango lassi made of homemade yogurt blended with sweet mangoes. This was the perfect thirst quencher and a must-have to complement the spices of the meal.\u003c/p>\n\u003cp>This is a great neighborhood restaurant and it was quiet and peaceful. The surrounding mixtures of culture and color of the Haight District make it a perfect home for Rotee. There is metered parking just outside, and halfway down the block the parking is free.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You should expect the typical colorfulness of the Haight and expect a great meal with all the colorfulness of the spices and dishes of the Indian and Pakistani culture. Also, as a side note, whoever wrote the menu could write for the David Letterman show. Clearly, this person is a comedian in the making, who wrote wonderful mixture of well thought-out meals. For a table of three, we were pleasantly surprised to pay under $40.00 with tip. I would recommend it to any of my friends as a great place to go and enjoy the food other parts of the world bring to us in our wonderful Bay Area restaurants.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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