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"content": "\u003cp>\u003cstrong>Forbes Island: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=186\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=189\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland12.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland13.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland21.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cbr>\nWild Mushroom Ragoût with Toasted Brioche and Goat Cheese; Avocado, Dungeness Crab and Bay Scallop Salad with a Citrus Fennel Vinaigrette; Filet Mignon with Potatoes au Gratin, String Beans, and a Truffled Bordelaise Demi-Glace\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/stephen-shaubach1.jpg\" alt=\"Stephen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Forbes Island\u003cbr>\n\u003cstrong>Reviewed Forbes Island:\u003c/strong> Thursday, August 10, 2006\u003c/p>\n\u003cp>Who knew there was a 100-foot island off the coast of San Francisco with a dining room a la Captain Nemo and a 40-foot lighthouse? When in the company of Bay Area veterans, the conversion always turns to restaurants. Forbes Island is my “dark horse in the running” and, nine times out of ten, the person I’m talking to has not heard of it, and ninety-nine percent of all people don’t believe it even exists! You will get instant “street cred” when suggesting this pick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our trip began by finding a mysterious grey box, picking up the phone, and asking them to dispatch the tiki-boat to shuttle you to Forbes Island from Pier 39. The boat captain was Captain Forbes himself, an eccentric thespian who apparently loves word play and a good laugh. As we cruised to the island we saw and heard sea lions, which for visitors could be quite shocking and exciting. With the island in view, the first thing we noticed was the 40-foot lighthouse, then the palm trees, and finally when aboard, we realized you can actually take a spiral staircase into to the top of the lighthouse which is especially nice at sunset. It’s a very romantic spot and an extremely unique view, make sure it’s part of your experience; toasting the sunset with a glass of wine in hand.\u003c/p>\n\u003cp>Once we were ready to eat, we had a choice of sitting above deck in a “hut” with a gas fireplace, or below deck in a Captain Nemo-like decorated dining room that also included a round gas fireplace as well as a cozy bar and lighted portals. Occasionally we saw fish swim by during our meal. With the smell of the sea still in our heads, we started off with the Wild Mushroom Ragout that had a savory sauce we quickly mopped up with the supplied toast. My guest chose the gnocchi, which was served at the right temperature and seasoning and was quickly eaten as well. Each dish came out after about ten minutes. I ordered the amazingly thick Filet Mignon Served with Potatoes Au Gratin, Shitake Mushrooms, Broccoli and a Truffled Bordelaise Demi-Glace. At $36, the main course was not cheap, but the atmosphere and adventure was worth the pittance. Also tasty, my guest ordered the Crispy Seared Ahi Tuna Niçoise. Having been to the island a few times, this is my second favorite because of its savory and “fresh today” taste. They also have a medium-sized wine menu, which has several hard-to-find wines, affordable favorites, and a focus on French juice for those in the know. Pierre, the host, has assisted me on French wines before, but I occasionally bring a bottle on board and pay the corkage.\u003c/p>\n\u003cp>For dessert, consider the Valrhona Chocolate Mousse Cake Chantilly, my favorite when I visit. It’s silky smooth and melts in your mouth. After dinner you can mill around the deck and watch the views until you request a return.\u003c/p>\n\u003cp>IN CONCLUSION\u003cbr>\nCome for the experience and stay for the food. For those concerned with price, there is a special $37, prix fix, three-course menu on Wednesdays and Thursdays, or it’s a great place to go at sunset just for a drink! But consider splurging on this special occasion restaurant, which is a sure cure for the winter blues and a surprise city getaway for guests and unknowing locals — you’ll leave with a smile.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kristen-lo.jpg\" alt=\"Kristen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> High School Theater Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> South Park Café\u003cbr>\n\u003cstrong>Reviewed Forbes Island:\u003c/strong> Wednesday, August 16, 2006\u003c/p>\n\u003cp>If you get seasick easily, be sure to check the weather on the bay before heading out to dine at Forbes Island. We dined there on a very choppy night and as we enjoyed dinner in what looked like a captain’s quarters, we watched the chandelier swing violently back and forth…it felt like the liquid in our stomachs was doing the same thing! While the trip to Forbes Island is novel — the only way to reach this restaurant is by their water taxi — we did find it a little tacky that we were charged for this transportation. As we approached the island by boat, I only saw a palm tree and a lighthouse on Forbes Island and wondered, “Where is the restaurant? I hope I don’t have to eat outside tonight!” My fears were assuaged when the captain of our water taxi (who was also happened to be the bartender) told us to go down the stairs. The restaurant is actually underwater.\u003c/p>\n\u003cp>Besides the swaying, our dining experience was lovely and the atmosphere is very romantic. Dim lights and mirrors make the space a little \u003ci>Moulin Rouge\u003c/i>; due to the mirrors I thought the restaurant was twice as big! Our service was well timed and thoughtful. They seated us at a quiet table for four even though we were only a party of two. And even though I’m usually a little embarrassed to ask for a doggie bag, our server was very polite and almost insisted that I take home my extra Tuna Niçoise as a “treat for my cat.”\u003c/p>\n\u003cp>The food ranged from average to magnificent. My Bay Scallops, Crab, and Avocado salad was particularly worthy; it had a tangy vinaigrette that complemented the seafood and was light enough to let all flavors harmonize. The presentation of the salad was also breathtaking; everything looked fresh and was arranged kind of like a blooming flower. My main dish, the Tuna Niçoise, was rather inventive and average at the same time. I loved how the chef deconstructed the usual salad Niçoise into a main dish by serving pastry wrapped tuna over green beans and rice with olives. Having said that, the dish was rather plain in flavor. Yet my dinner ended on a strong note with dessert. As I recall, there were only four desserts on the menu. Forbes Island seems to go for the classics such as chocolate mousse and crème brûlée. I chose the fresh berries and cream and they were fabulous. The cream was lightly sweetened and spiced and the berries had a “just-picked” taste. This dessert was served over a thin crisp cookie to add a bit of crunch and needed texture. I thought they prepared this dessert perfectly.\u003c/p>\n\u003cp>Unfortunately, the bill was not so perfect; we thought that for the price, there are better dinners to be had in San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/margaret-chau.jpg\" alt=\"Margaret\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Margaret\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Shalizaar\u003cstrong>\u003cbr>\nReviewed Forbes Island:\u003c/strong> Wednesday, August 9, 2006\u003c/p>\n\u003cp>(I have to qualify that I really dislike this place, nothing good to say about it, so please excuse my inadvertent nastiness)\u003c/p>\n\u003cp>Location: It’s in Fisherman’s Wharf, between Pier 39 and 41; if it’s not a tourist trap, I don’t know what is. This area is a madhouse eighteen hours a day, even with validated parking (only $8, which is a steal in this area), the garage is a zoo with the tourists walking all over the place. Then, we HAVE to take the little “ferry,” Okay, it’s a flatbed tugboat ($3 roundtrip), to get to the restaurant. The ferry runs every thirty minutes, so we had to wait around in the chilly wind (it’s the Bay, so of course it’s cold, even in August, even all bundled up). The other problem is, if you’re even slightly sensitive to motion, which I am when in small boats, don’t even get as far as the “ferry,” since this “shelter” shares space with the large Blue & Gold sightseeing boats, which create wakes, which makes waves frequently. By the time I got to the table, I was in bad shape. I was thisclose to calling your office to cancel my commitment! But I decided to be a good sport and stick it out, especially when I heard the soup was chicken and ginger (I’ll explain below).\u003c/p>\n\u003cp>Décor: Nautical kitsch. I realize that it’s a former houseboat, but the very dark interior and narrow space makes this not a good idea for anyone who’s claustrophobic. The mirrored walls in some areas still didn’t help. The portholes are actually non-operable (maybe because they’re below the waterline), so the air is very stale, which did not help the motion sickness!!! The dining area is “down below” with a small staircase/opening for fresh air, and I don’t know if the gas fireplace contributes to the stale air too. The whole place was too dimly lit, even with the cutesy lighthouse lamps AND oil lamps on the tables, we could hardly see the food, which was probably why they didn’t bother with the food presentation. There is a glass enclosed bar area on the deck, but the view is awful — the back side of Pier 39, the concrete breaker with the dredging crane, the Blue & Gold streaming by — unless you really want to watch the sea lions (in the dark) on the floats.\u003c/p>\n\u003cp>Noise Level: The place was mostly empty (Wednesday night, 7:30pm), so noise was not an issue. There was another party of four in the next table (we could reach over and touch their table) who was mildly complaining about the motion, but they were not noisy.\u003c/p>\n\u003cp>Prices: Expensive, not good value for what they offer.\u003c/p>\n\u003cp>Menu:\u003cbr>\nSelections: Boring, uninspiring. Middle-of-the-road items to appeal to “everyone,” nothing out of the ordinary. In fact, two other couples (all foodies) chickened out after they saw the menu online.\u003c/p>\n\u003cp>Variety: Way too simple, and way too expensive for those average items. Just one steak, one roast chicken, one slow braised ribs, one fish, etc.; one of everything to be safe.\u003c/p>\n\u003cp>Quality: Bland, bland, bland. The only thing that had any flavor was the Parmesan cheese in the Caesar Salad. I ordered the soup du jour, chicken with ginger, because I thought the ginger would settle my stomach; it was horrible. There was only a hint of chicken flavor and the ginger was nowhere to be found, no salt, no other seasonings. The only thing that was “tasty” in that soup was the slice of fresh lime! My husband (he had no choice but to come along) ordered the “famous” Caesar Salad, which, except for the slivers of cheese, was bland, but with hints of anchovies — only the fishy part, not the tasty part.\u003c/p>\n\u003cp>For entrees, I ordered the filet mignon (rare) with potatoes au gratin and a shiitake broccoli puff, while my husband ordered the special, veal with mashed potato and something non-descript. Let me comment on the veal first. It was just OK, nothing special, and the side dishes were so-so, but we didn’t pay $32 for the side dishes alone! My steak came medium rare at best, some spots were rare, and some were medium. I didn’t eat the dish that night because I was too seasick by then, so I packed it to go. At $36, it’s the most expensive leftover I’ve ever had! The next day I had it for lunch. My observation: other than the overcooked steak, the glaze on it was ordinary with the peppercorns being the most tasty bits; the potato au gratin was bland, and the mushroom puff had no mushrooms in sight or taste, the broccoli overpowered everything. We didn’t even bother to look at the dessert menu.\u003c/p>\n\u003cp>Portion Size: who cares? A large or small plate of boring food is still boring.\u003c/p>\n\u003cp>Wine List:\u003cbr>\nSelections: Expensive and not very interesting. We ordered a half bottle of the Zinfandel which seemed the most interesting, but they were out, so my husband ordered a glass of the La Terre Cabernet Sauvignon. It was just OK, nothing special. Especially not at $9 a glass.\u003c/p>\n\u003cp>Parking: If you have time, you can drive around the area for free street parking, but there is validated parking in the garage across the street from Pier 39. However, watch out for wandering tourists in the lot. The ferry guy will give you a secondary ticket for the machine in the lot for the $8.\u003c/p>\n\u003cp>Service: Slow. We were like an after thought for the waitress, who didn’t even offer fresh ground pepper while the other tables (right next to us) got that from their waiter. We got more attention from the bus boy than the waitress.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bang for buck: Small bang for large buck. If anyone wants to take out of town visitors to somewhere special, one would do better to take them to the other establishments in the Wharf, at least you’ll get a view, and the food may be better, and at least cheaper. If you want to pay this much for a meal, there are plenty of places in the Bay Area, and maybe the food tastes better.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\nPier 39, Marina 1 (at The Embarcadero)\r\nSan Francisco, CA 94133\r\n\u003cstrong>Phone:\u003c/strong> 415-951-4900\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.forbesisland.com\" target=\"_blank\" rel=\"noopener\">www.forbesisland.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Forbes Island: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=186\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=189\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland12.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland13.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland21.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cbr>\nWild Mushroom Ragoût with Toasted Brioche and Goat Cheese; Avocado, Dungeness Crab and Bay Scallop Salad with a Citrus Fennel Vinaigrette; Filet Mignon with Potatoes au Gratin, String Beans, and a Truffled Bordelaise Demi-Glace\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/stephen-shaubach1.jpg\" alt=\"Stephen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Forbes Island\u003cbr>\n\u003cstrong>Reviewed Forbes Island:\u003c/strong> Thursday, August 10, 2006\u003c/p>\n\u003cp>Who knew there was a 100-foot island off the coast of San Francisco with a dining room a la Captain Nemo and a 40-foot lighthouse? When in the company of Bay Area veterans, the conversion always turns to restaurants. Forbes Island is my “dark horse in the running” and, nine times out of ten, the person I’m talking to has not heard of it, and ninety-nine percent of all people don’t believe it even exists! You will get instant “street cred” when suggesting this pick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our trip began by finding a mysterious grey box, picking up the phone, and asking them to dispatch the tiki-boat to shuttle you to Forbes Island from Pier 39. The boat captain was Captain Forbes himself, an eccentric thespian who apparently loves word play and a good laugh. As we cruised to the island we saw and heard sea lions, which for visitors could be quite shocking and exciting. With the island in view, the first thing we noticed was the 40-foot lighthouse, then the palm trees, and finally when aboard, we realized you can actually take a spiral staircase into to the top of the lighthouse which is especially nice at sunset. It’s a very romantic spot and an extremely unique view, make sure it’s part of your experience; toasting the sunset with a glass of wine in hand.\u003c/p>\n\u003cp>Once we were ready to eat, we had a choice of sitting above deck in a “hut” with a gas fireplace, or below deck in a Captain Nemo-like decorated dining room that also included a round gas fireplace as well as a cozy bar and lighted portals. Occasionally we saw fish swim by during our meal. With the smell of the sea still in our heads, we started off with the Wild Mushroom Ragout that had a savory sauce we quickly mopped up with the supplied toast. My guest chose the gnocchi, which was served at the right temperature and seasoning and was quickly eaten as well. Each dish came out after about ten minutes. I ordered the amazingly thick Filet Mignon Served with Potatoes Au Gratin, Shitake Mushrooms, Broccoli and a Truffled Bordelaise Demi-Glace. At $36, the main course was not cheap, but the atmosphere and adventure was worth the pittance. Also tasty, my guest ordered the Crispy Seared Ahi Tuna Niçoise. Having been to the island a few times, this is my second favorite because of its savory and “fresh today” taste. They also have a medium-sized wine menu, which has several hard-to-find wines, affordable favorites, and a focus on French juice for those in the know. Pierre, the host, has assisted me on French wines before, but I occasionally bring a bottle on board and pay the corkage.\u003c/p>\n\u003cp>For dessert, consider the Valrhona Chocolate Mousse Cake Chantilly, my favorite when I visit. It’s silky smooth and melts in your mouth. After dinner you can mill around the deck and watch the views until you request a return.\u003c/p>\n\u003cp>IN CONCLUSION\u003cbr>\nCome for the experience and stay for the food. For those concerned with price, there is a special $37, prix fix, three-course menu on Wednesdays and Thursdays, or it’s a great place to go at sunset just for a drink! But consider splurging on this special occasion restaurant, which is a sure cure for the winter blues and a surprise city getaway for guests and unknowing locals — you’ll leave with a smile.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kristen-lo.jpg\" alt=\"Kristen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> High School Theater Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> South Park Café\u003cbr>\n\u003cstrong>Reviewed Forbes Island:\u003c/strong> Wednesday, August 16, 2006\u003c/p>\n\u003cp>If you get seasick easily, be sure to check the weather on the bay before heading out to dine at Forbes Island. We dined there on a very choppy night and as we enjoyed dinner in what looked like a captain’s quarters, we watched the chandelier swing violently back and forth…it felt like the liquid in our stomachs was doing the same thing! While the trip to Forbes Island is novel — the only way to reach this restaurant is by their water taxi — we did find it a little tacky that we were charged for this transportation. As we approached the island by boat, I only saw a palm tree and a lighthouse on Forbes Island and wondered, “Where is the restaurant? I hope I don’t have to eat outside tonight!” My fears were assuaged when the captain of our water taxi (who was also happened to be the bartender) told us to go down the stairs. The restaurant is actually underwater.\u003c/p>\n\u003cp>Besides the swaying, our dining experience was lovely and the atmosphere is very romantic. Dim lights and mirrors make the space a little \u003ci>Moulin Rouge\u003c/i>; due to the mirrors I thought the restaurant was twice as big! Our service was well timed and thoughtful. They seated us at a quiet table for four even though we were only a party of two. And even though I’m usually a little embarrassed to ask for a doggie bag, our server was very polite and almost insisted that I take home my extra Tuna Niçoise as a “treat for my cat.”\u003c/p>\n\u003cp>The food ranged from average to magnificent. My Bay Scallops, Crab, and Avocado salad was particularly worthy; it had a tangy vinaigrette that complemented the seafood and was light enough to let all flavors harmonize. The presentation of the salad was also breathtaking; everything looked fresh and was arranged kind of like a blooming flower. My main dish, the Tuna Niçoise, was rather inventive and average at the same time. I loved how the chef deconstructed the usual salad Niçoise into a main dish by serving pastry wrapped tuna over green beans and rice with olives. Having said that, the dish was rather plain in flavor. Yet my dinner ended on a strong note with dessert. As I recall, there were only four desserts on the menu. Forbes Island seems to go for the classics such as chocolate mousse and crème brûlée. I chose the fresh berries and cream and they were fabulous. The cream was lightly sweetened and spiced and the berries had a “just-picked” taste. This dessert was served over a thin crisp cookie to add a bit of crunch and needed texture. I thought they prepared this dessert perfectly.\u003c/p>\n\u003cp>Unfortunately, the bill was not so perfect; we thought that for the price, there are better dinners to be had in San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/margaret-chau.jpg\" alt=\"Margaret\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Margaret\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Shalizaar\u003cstrong>\u003cbr>\nReviewed Forbes Island:\u003c/strong> Wednesday, August 9, 2006\u003c/p>\n\u003cp>(I have to qualify that I really dislike this place, nothing good to say about it, so please excuse my inadvertent nastiness)\u003c/p>\n\u003cp>Location: It’s in Fisherman’s Wharf, between Pier 39 and 41; if it’s not a tourist trap, I don’t know what is. This area is a madhouse eighteen hours a day, even with validated parking (only $8, which is a steal in this area), the garage is a zoo with the tourists walking all over the place. Then, we HAVE to take the little “ferry,” Okay, it’s a flatbed tugboat ($3 roundtrip), to get to the restaurant. The ferry runs every thirty minutes, so we had to wait around in the chilly wind (it’s the Bay, so of course it’s cold, even in August, even all bundled up). The other problem is, if you’re even slightly sensitive to motion, which I am when in small boats, don’t even get as far as the “ferry,” since this “shelter” shares space with the large Blue & Gold sightseeing boats, which create wakes, which makes waves frequently. By the time I got to the table, I was in bad shape. I was thisclose to calling your office to cancel my commitment! But I decided to be a good sport and stick it out, especially when I heard the soup was chicken and ginger (I’ll explain below).\u003c/p>\n\u003cp>Décor: Nautical kitsch. I realize that it’s a former houseboat, but the very dark interior and narrow space makes this not a good idea for anyone who’s claustrophobic. The mirrored walls in some areas still didn’t help. The portholes are actually non-operable (maybe because they’re below the waterline), so the air is very stale, which did not help the motion sickness!!! The dining area is “down below” with a small staircase/opening for fresh air, and I don’t know if the gas fireplace contributes to the stale air too. The whole place was too dimly lit, even with the cutesy lighthouse lamps AND oil lamps on the tables, we could hardly see the food, which was probably why they didn’t bother with the food presentation. There is a glass enclosed bar area on the deck, but the view is awful — the back side of Pier 39, the concrete breaker with the dredging crane, the Blue & Gold streaming by — unless you really want to watch the sea lions (in the dark) on the floats.\u003c/p>\n\u003cp>Noise Level: The place was mostly empty (Wednesday night, 7:30pm), so noise was not an issue. There was another party of four in the next table (we could reach over and touch their table) who was mildly complaining about the motion, but they were not noisy.\u003c/p>\n\u003cp>Prices: Expensive, not good value for what they offer.\u003c/p>\n\u003cp>Menu:\u003cbr>\nSelections: Boring, uninspiring. Middle-of-the-road items to appeal to “everyone,” nothing out of the ordinary. In fact, two other couples (all foodies) chickened out after they saw the menu online.\u003c/p>\n\u003cp>Variety: Way too simple, and way too expensive for those average items. Just one steak, one roast chicken, one slow braised ribs, one fish, etc.; one of everything to be safe.\u003c/p>\n\u003cp>Quality: Bland, bland, bland. The only thing that had any flavor was the Parmesan cheese in the Caesar Salad. I ordered the soup du jour, chicken with ginger, because I thought the ginger would settle my stomach; it was horrible. There was only a hint of chicken flavor and the ginger was nowhere to be found, no salt, no other seasonings. The only thing that was “tasty” in that soup was the slice of fresh lime! My husband (he had no choice but to come along) ordered the “famous” Caesar Salad, which, except for the slivers of cheese, was bland, but with hints of anchovies — only the fishy part, not the tasty part.\u003c/p>\n\u003cp>For entrees, I ordered the filet mignon (rare) with potatoes au gratin and a shiitake broccoli puff, while my husband ordered the special, veal with mashed potato and something non-descript. Let me comment on the veal first. It was just OK, nothing special, and the side dishes were so-so, but we didn’t pay $32 for the side dishes alone! My steak came medium rare at best, some spots were rare, and some were medium. I didn’t eat the dish that night because I was too seasick by then, so I packed it to go. At $36, it’s the most expensive leftover I’ve ever had! The next day I had it for lunch. My observation: other than the overcooked steak, the glaze on it was ordinary with the peppercorns being the most tasty bits; the potato au gratin was bland, and the mushroom puff had no mushrooms in sight or taste, the broccoli overpowered everything. We didn’t even bother to look at the dessert menu.\u003c/p>\n\u003cp>Portion Size: who cares? A large or small plate of boring food is still boring.\u003c/p>\n\u003cp>Wine List:\u003cbr>\nSelections: Expensive and not very interesting. We ordered a half bottle of the Zinfandel which seemed the most interesting, but they were out, so my husband ordered a glass of the La Terre Cabernet Sauvignon. It was just OK, nothing special. Especially not at $9 a glass.\u003c/p>\n\u003cp>Parking: If you have time, you can drive around the area for free street parking, but there is validated parking in the garage across the street from Pier 39. However, watch out for wandering tourists in the lot. The ferry guy will give you a secondary ticket for the machine in the lot for the $8.\u003c/p>\n\u003cp>Service: Slow. We were like an after thought for the waitress, who didn’t even offer fresh ground pepper while the other tables (right next to us) got that from their waiter. We got more attention from the bus boy than the waitress.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bang for buck: Small bang for large buck. If anyone wants to take out of town visitors to somewhere special, one would do better to take them to the other establishments in the Wharf, at least you’ll get a view, and the food may be better, and at least cheaper. If you want to pay this much for a meal, there are plenty of places in the Bay Area, and maybe the food tastes better.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pacific Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/02/check-please-bay-area-season-2-episode-6-206/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp206iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe5.jpg\" alt=\"Pacific Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe6.jpg\" alt=\"Pacific Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe7.jpg\" alt=\"Pacific Cafe\" hspace=\"3\">\u003cbr>\nSpicy Grilled Snapper, Crab Cakes, Ahi Tuna with Wasabi Butter\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeff-sammon.jpg\" alt=\"Jeff\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stage Lighting\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pacific Café\u003cbr>\n\u003cstrong>Reviewed Pacific Café:\u003c/strong> Thursday, August 17, 2006\u003c/p>\n\u003cp>We tried to get to the Pacific Café when they opened at 5 pm as there’s always a huge line of people waiting to be seated. They don’t take reservations. We waited about twenty minutes for a table as it was. Parking is a bit of a challenge, though not as difficult as other parts of the city. The tables were filled and people were waiting out the door, awash in conversations, and partly fueled by the free wine that is always offered the customers while they wait. The place was hopping and lively with chatter, but the partitions of the wooden booths kept noise to an agreeable level. The soft salmon glow,rich wood tones, and brown linen tablecloths add to a very homespun décor, accented with photographs from the neighborhood going back as far as the 1800s, when Geary Blvd. was nothing more than a sand dune.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The wait staff was courteous, intelligent, and our water glasses were never empty. Our server, who told us he’d been working there for over thirty years, was exceptional in helping me choose a selection from their short wine list, even going so far as offering me free samples, of which I chose a New Zealand Sauvignon Blanc. We had learnt from previous visits not to overindulge in the warm loaf of sourdough bread that they provided, but it worked wonderfully in the soups.\u003c/p>\n\u003cp>Our first course consisted of soup. I had the salmon bisque and my sweetie ordered the Pacific clam chowder. Both were beyond reproach. The bisque tasted all butter and cream, and for those who think clam chowder has to be like wallpaper paste, they will be pleasantly surprised to try this recipe.\u003c/p>\n\u003cp>Next came the salad, which was part of the entrée. Although the greens were simply torn leaves of romaine, the Shrimp Louis dressing was ample in portion, and full of fresh shrimp.\u003c/p>\n\u003cp>We chose our entrées from the chalkboard of the daily menu. My sweetie ordered the Halibut Parmesan and I had the ahi tuna with wasabi butter. The Halibut Parmesan is my favorite entrée there. Tender, flaky, and not over-breaded, nor smothered in sauce, it is scrumptious. The Parmesan crust is delicate but flavorful. The ahi tuna was an enormous portion and sautéed to a perfect medium rare, like a seared slab of sashimi. The wasabi butter added some spice, but did not overpower the fish. The red potatoes were a simple, flavorful complement.\u003c/p>\n\u003cp>Although we were almost full, we could not resist ordering dessert. I had the tiramisu, which was moist and decadent. Gillian had the chocolate mousse torte, which she described simply as orgasmic. The coffee was fresh and oily, with clouds of cream mingling in my cup.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/annabel-chen.jpg\" alt=\"Annabel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Annabel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> China Village\u003cbr>\n\u003cstrong>Reviewed Pacific Café:\u003c/strong> Sunday, August 6, 2006\u003c/p>\n\u003cp>My husband and I picked one of those “coldest winter was a summer in San Francisco” nights in August to come to the Ocean Beach in our beloved city. Our mission this time was to check out a San Franciscan institution called Pacific Café Seafood Restaurant on Geary Boulevard. When we arrived, it was a Sunday night at about 6:45. We were very lucky to have free street parking right across the street from the restaurant. Now, that was, of course, as rare in San Francisco as an August heat wave! But there were already at least a dozen of people waiting outside the restaurant, each holding a glass of wine in hand and having a good time. We put down the name for our table on the waiting list at the entrance and a waitress promptly handed us a glass of complimentary wine. We checked out the surrounding neighborhood, had plenty of time for people watching, and enjoyed each other’s company. We finally got our table after a little over one hour of waiting and inside we felt the warmth of this thirty-two-year-old restaurant immediately. The glowing of salmon-mocha colored light from the global ceiling lamps and deeper shade of the same colored wall made us feel cozy and relaxed. The wall arts made good indication that this is a San Franciscan seafood eatery. The place was packed and people from all walks of life, locals and tourists, were enjoying their Sunday night dinner! It gave us a good sense of “family owned and enjoyed by families” business.\u003c/p>\n\u003cp>We were served promptly as soon as we sat down. The regular menu is a straightforward and no-fuss food and beverage list. The daily specials and desserts were written on a board above the kitchen window. We shared a half order of entrée size crab cakes, which was recommended by our waitress. It had a thin crunchy crust and tender and moist lump of real crabmeat in the middle with rich creamy taste. Each entrée came with salad or soup. We tried both: salad with Shrimp Louis and Pacific Clam Chowder. The salad was simple crisp iceberg lettuce with creamy and tangy Shrimp Louis dressing. We loved the clam chowder because it was not the usual thick-creamy-over-floured-can’t-find-any-clams kind of chowder. It was hearty, flavorful and we could taste each ingredient. I think on a cold San Franciscan night, I can easily have a large bowl of this hearty soup for supper! Our main course entrées were Halibut Parmesan from the daily special and Filet of Sole Newburg from the regular menu. The halibut was tender and juicy with a very crunchy thin Parmesan crust, but the fish tasted bland to me. The Filet of Sole Newburg was very delicate. The fish filet was stuffed with curried crabmeat and shrimp and baked in a cream-based Newburg sauce with paprika sprinkled on the top. It was so delicate and just melted in my mouth! The flavor of the fish, crab, and shrimp was well balanced with the sauce. This was a well-executed dish. Though the restaurant doesn’t make its own dessert, it does have a few good choices. We had a very rich and dense chocolate tart and New York Cheesecake. In fact, we felt the desserts were a little too heavy after the seafood dishes we had.\u003c/p>\n\u003cp>Just as we drove away into the foggy night, I looked back at this cozy lovely restaurant, the simple signs in the front may be a little weathered, but the warmth of that salmon-mocha colored light glowed in the night like a lighthouse in a sea of grayness. No wonder people have been coming here for the past thirty-three years! May there be lights at the Pacific Café. We’ll be back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeremy-nisen.jpg\" alt=\"Jeremy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Finance Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Chez Nous\u003cstrong>\u003cbr>\nReviewed Pacific Café:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>I’m not a huge seafood eater — it has more to do with what I perceive as a lack of value or bang for the buck. This sort of held true for Pacific Café — if I want to spend $20 or so on an entree, I’d personally prefer a steak. However, our experience at Pacific Café was wonderful, start to finish.\u003c/p>\n\u003cp>The staff was friendly and attentive without being invasive and they were extremely accommodating of our baby. We took advantage of the almost famous “free wine while you wait,” and it was appreciated. Luckily, we only waited about fifteen minutes, because we got there pretty early. When we got to the table, a really good sourdough was waiting there for us. The tables can’t be moved; they’re built in and rather large. Despite this, it was comfortable; the interior is simple with chalkboard menus and a lot of the kitchen’s hustle and bustle is apparent for all to see. Vibrant. The waitresses were very helpful in assisting with narrowing down the menu choices, and there were a lot of fresh seafood options, including abalone and calamari steak in addition to fish. In addition to being very attentive and friendly, the service was very, very quick! This is especially appreciated when dining with an infant present.\u003c/p>\n\u003cp>The starters were really nice — my wife got the Shrimp Louis, which was good (I think “Louis” is one of those things that’s always pretty safe — hard to mess up, but never spectacular). I got the “Pacific Clam Chowder,” which was basically a New England-style chowder. I love clam chowder, and this was a fine example of it, probably the best I’ve had in the Bay Area. It had good ingredient distribution, nice peppery seasoning, flavorful clams, and just creamy enough — not overly creamy, like most “New England” style chowders tend to be.\u003c/p>\n\u003cp>We went with a bottle of Pinot Grigio, one of the wine specials — it was a suggestion by our waitress and went perfectly with our dinner. After the free wine while waiting, I perhaps overestimated my ability to share a whole bottle. If I go back, I will certainly go for wine by the glass instead. Fortunately, they have many options.\u003c/p>\n\u003cp>I really liked my spicy grilled snapper — it brought the heat but also had a lot of flavor without masking that of the firm, flaky fish. The fries are great — giant wedges. My wife’s Parmesan Halibut was good, a little too chewy for my tastes, but she enjoyed it greatly and preferred it to my snapper. She said the red potatoes were cooked perfectly. The portions in both cases were huge, which partially offset my price concerns.\u003c/p>\n\u003cp>We had a sort of chocolate cake for dessert (a “baked mousse,” I believe) that was more or less akin to eating a big piece of ganache. Naturally, it was good. Dessert is not this place’s priority, but they have several good options.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If Pacific Café were in my neighborhood, I would go about once a month, I think, but since I live clear across town and rely solely on public transportation, I doubt I’ll go back very often. However, I won’t rule it out entirely. The place is not “special,” but very, very solid and satisfying with a great staff and lively atmosphere.\u003c/p>\n\n",
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"excerpt": "\u003cstrong> Location:\u003c/strong>\r\n7000 Geary Boulevard (at 34th Avenue)\r\nSan Francisco, CA 94121\r\n\u003cstrong>Phone:\u003c/strong> 415-387-7091\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pacific Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/02/check-please-bay-area-season-2-episode-6-206/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp206iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe5.jpg\" alt=\"Pacific Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe6.jpg\" alt=\"Pacific Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe7.jpg\" alt=\"Pacific Cafe\" hspace=\"3\">\u003cbr>\nSpicy Grilled Snapper, Crab Cakes, Ahi Tuna with Wasabi Butter\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeff-sammon.jpg\" alt=\"Jeff\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stage Lighting\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pacific Café\u003cbr>\n\u003cstrong>Reviewed Pacific Café:\u003c/strong> Thursday, August 17, 2006\u003c/p>\n\u003cp>We tried to get to the Pacific Café when they opened at 5 pm as there’s always a huge line of people waiting to be seated. They don’t take reservations. We waited about twenty minutes for a table as it was. Parking is a bit of a challenge, though not as difficult as other parts of the city. The tables were filled and people were waiting out the door, awash in conversations, and partly fueled by the free wine that is always offered the customers while they wait. The place was hopping and lively with chatter, but the partitions of the wooden booths kept noise to an agreeable level. The soft salmon glow,rich wood tones, and brown linen tablecloths add to a very homespun décor, accented with photographs from the neighborhood going back as far as the 1800s, when Geary Blvd. was nothing more than a sand dune.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wait staff was courteous, intelligent, and our water glasses were never empty. Our server, who told us he’d been working there for over thirty years, was exceptional in helping me choose a selection from their short wine list, even going so far as offering me free samples, of which I chose a New Zealand Sauvignon Blanc. We had learnt from previous visits not to overindulge in the warm loaf of sourdough bread that they provided, but it worked wonderfully in the soups.\u003c/p>\n\u003cp>Our first course consisted of soup. I had the salmon bisque and my sweetie ordered the Pacific clam chowder. Both were beyond reproach. The bisque tasted all butter and cream, and for those who think clam chowder has to be like wallpaper paste, they will be pleasantly surprised to try this recipe.\u003c/p>\n\u003cp>Next came the salad, which was part of the entrée. Although the greens were simply torn leaves of romaine, the Shrimp Louis dressing was ample in portion, and full of fresh shrimp.\u003c/p>\n\u003cp>We chose our entrées from the chalkboard of the daily menu. My sweetie ordered the Halibut Parmesan and I had the ahi tuna with wasabi butter. The Halibut Parmesan is my favorite entrée there. Tender, flaky, and not over-breaded, nor smothered in sauce, it is scrumptious. The Parmesan crust is delicate but flavorful. The ahi tuna was an enormous portion and sautéed to a perfect medium rare, like a seared slab of sashimi. The wasabi butter added some spice, but did not overpower the fish. The red potatoes were a simple, flavorful complement.\u003c/p>\n\u003cp>Although we were almost full, we could not resist ordering dessert. I had the tiramisu, which was moist and decadent. Gillian had the chocolate mousse torte, which she described simply as orgasmic. The coffee was fresh and oily, with clouds of cream mingling in my cup.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/annabel-chen.jpg\" alt=\"Annabel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Annabel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> China Village\u003cbr>\n\u003cstrong>Reviewed Pacific Café:\u003c/strong> Sunday, August 6, 2006\u003c/p>\n\u003cp>My husband and I picked one of those “coldest winter was a summer in San Francisco” nights in August to come to the Ocean Beach in our beloved city. Our mission this time was to check out a San Franciscan institution called Pacific Café Seafood Restaurant on Geary Boulevard. When we arrived, it was a Sunday night at about 6:45. We were very lucky to have free street parking right across the street from the restaurant. Now, that was, of course, as rare in San Francisco as an August heat wave! But there were already at least a dozen of people waiting outside the restaurant, each holding a glass of wine in hand and having a good time. We put down the name for our table on the waiting list at the entrance and a waitress promptly handed us a glass of complimentary wine. We checked out the surrounding neighborhood, had plenty of time for people watching, and enjoyed each other’s company. We finally got our table after a little over one hour of waiting and inside we felt the warmth of this thirty-two-year-old restaurant immediately. The glowing of salmon-mocha colored light from the global ceiling lamps and deeper shade of the same colored wall made us feel cozy and relaxed. The wall arts made good indication that this is a San Franciscan seafood eatery. The place was packed and people from all walks of life, locals and tourists, were enjoying their Sunday night dinner! It gave us a good sense of “family owned and enjoyed by families” business.\u003c/p>\n\u003cp>We were served promptly as soon as we sat down. The regular menu is a straightforward and no-fuss food and beverage list. The daily specials and desserts were written on a board above the kitchen window. We shared a half order of entrée size crab cakes, which was recommended by our waitress. It had a thin crunchy crust and tender and moist lump of real crabmeat in the middle with rich creamy taste. Each entrée came with salad or soup. We tried both: salad with Shrimp Louis and Pacific Clam Chowder. The salad was simple crisp iceberg lettuce with creamy and tangy Shrimp Louis dressing. We loved the clam chowder because it was not the usual thick-creamy-over-floured-can’t-find-any-clams kind of chowder. It was hearty, flavorful and we could taste each ingredient. I think on a cold San Franciscan night, I can easily have a large bowl of this hearty soup for supper! Our main course entrées were Halibut Parmesan from the daily special and Filet of Sole Newburg from the regular menu. The halibut was tender and juicy with a very crunchy thin Parmesan crust, but the fish tasted bland to me. The Filet of Sole Newburg was very delicate. The fish filet was stuffed with curried crabmeat and shrimp and baked in a cream-based Newburg sauce with paprika sprinkled on the top. It was so delicate and just melted in my mouth! The flavor of the fish, crab, and shrimp was well balanced with the sauce. This was a well-executed dish. Though the restaurant doesn’t make its own dessert, it does have a few good choices. We had a very rich and dense chocolate tart and New York Cheesecake. In fact, we felt the desserts were a little too heavy after the seafood dishes we had.\u003c/p>\n\u003cp>Just as we drove away into the foggy night, I looked back at this cozy lovely restaurant, the simple signs in the front may be a little weathered, but the warmth of that salmon-mocha colored light glowed in the night like a lighthouse in a sea of grayness. No wonder people have been coming here for the past thirty-three years! May there be lights at the Pacific Café. We’ll be back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeremy-nisen.jpg\" alt=\"Jeremy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Finance Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Chez Nous\u003cstrong>\u003cbr>\nReviewed Pacific Café:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>I’m not a huge seafood eater — it has more to do with what I perceive as a lack of value or bang for the buck. This sort of held true for Pacific Café — if I want to spend $20 or so on an entree, I’d personally prefer a steak. However, our experience at Pacific Café was wonderful, start to finish.\u003c/p>\n\u003cp>The staff was friendly and attentive without being invasive and they were extremely accommodating of our baby. We took advantage of the almost famous “free wine while you wait,” and it was appreciated. Luckily, we only waited about fifteen minutes, because we got there pretty early. When we got to the table, a really good sourdough was waiting there for us. The tables can’t be moved; they’re built in and rather large. Despite this, it was comfortable; the interior is simple with chalkboard menus and a lot of the kitchen’s hustle and bustle is apparent for all to see. Vibrant. The waitresses were very helpful in assisting with narrowing down the menu choices, and there were a lot of fresh seafood options, including abalone and calamari steak in addition to fish. In addition to being very attentive and friendly, the service was very, very quick! This is especially appreciated when dining with an infant present.\u003c/p>\n\u003cp>The starters were really nice — my wife got the Shrimp Louis, which was good (I think “Louis” is one of those things that’s always pretty safe — hard to mess up, but never spectacular). I got the “Pacific Clam Chowder,” which was basically a New England-style chowder. I love clam chowder, and this was a fine example of it, probably the best I’ve had in the Bay Area. It had good ingredient distribution, nice peppery seasoning, flavorful clams, and just creamy enough — not overly creamy, like most “New England” style chowders tend to be.\u003c/p>\n\u003cp>We went with a bottle of Pinot Grigio, one of the wine specials — it was a suggestion by our waitress and went perfectly with our dinner. After the free wine while waiting, I perhaps overestimated my ability to share a whole bottle. If I go back, I will certainly go for wine by the glass instead. Fortunately, they have many options.\u003c/p>\n\u003cp>I really liked my spicy grilled snapper — it brought the heat but also had a lot of flavor without masking that of the firm, flaky fish. The fries are great — giant wedges. My wife’s Parmesan Halibut was good, a little too chewy for my tastes, but she enjoyed it greatly and preferred it to my snapper. She said the red potatoes were cooked perfectly. The portions in both cases were huge, which partially offset my price concerns.\u003c/p>\n\u003cp>We had a sort of chocolate cake for dessert (a “baked mousse,” I believe) that was more or less akin to eating a big piece of ganache. Naturally, it was good. Dessert is not this place’s priority, but they have several good options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If Pacific Café were in my neighborhood, I would go about once a month, I think, but since I live clear across town and rely solely on public transportation, I doubt I’ll go back very often. However, I won’t rule it out entirely. The place is not “special,” but very, very solid and satisfying with a great staff and lively atmosphere.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>China Village: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp206iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage11.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage12.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage13.jpg\" alt=\"China Village\" hspace=\"3\">\u003cbr>\nDungeness Crab with Salted Tofu; Stir-Fried Water Spinach with Chili and Garlic; Szechwan-Style Spicy Beef Stew in Claypot\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/annabel-chen.jpg\" alt=\"Annabel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Annabel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> China Village\u003cbr>\n\u003cstrong>Reviewed China Village:\u003c/strong> Tuesday, August 8, 2006\u003c/p>\n\u003cp>There are hundreds, maybe thousands Chinese restaurants in the San Francisco Bay Area, but there is only one authentic Sichuan restaurant serving the real deal — that restaurant is called China Village and it is my selection for \u003cstrong>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/strong>. Nestled in the middle of the charming and tree-lined Solano Avenue, China Village is our favorite neighborhood restaurant in Albany.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sichuan food has intrigued and enraptured the Western palate for ages. It is one of China’s most celebrated cuisines but it is also often a misrepresented one. Many of the Bay Area Chinese restaurants specialize in Cantonese cuisines because a large amount of immigrants from Southern China and generations of Cantonese chefs have evolved with California influence. Many restaurants call itself “Sichuan” or “Szechwan” for “hot and spicy” dishes — the most famous one is Kung Pao Chicken — but they lack sophistication and authenticity. The native chefs from Sichuan, a Southwest province of China, claim the cuisine boasts 5,000 different dishes. Sichuan food is not just about the kick of fiery red chilies and numbing Sichuan pepper. The native chefs there use unparalleled flavoring techniques to create at least twenty combinations of distinct flavors, from a sour-sweet, melting “lychee flavor,” to a punchy, seductive, “fish-fragrant flavor.” We’ve been enjoying this particular Sichuan restaurant for its distinctive, authentic, and innovative cuisine, and the flavors from this “Land of Plenty”!\u003c/p>\n\u003cp>China Village serves full banquet dinners, which usually consist of many courses, as well as a large selection of a la cart dinner dishes, lunch specials, and weekend brunches, called “Small Eats” (a variety of Sichuan snacks for breakfast or lunch). The décor is simple with wall art of paintings and Chinese calligraphy of some famous poems referencing Sichuan. Service is efficient and friendly. The wine list is short, but accommodating to the foods and the price is reasonable. What else can match the bold flavors but a bottle of good Riesling! All dishes are served family style for sharing and the portions are large. It also has many vegetarian and non-spicy dishes on the menu. The chefs can prepare any spiciness at customer’s request. The restaurant does make some unusual desserts if you still have room after a big meal. For example, the Eight Treasure Sticky Rice Pudding is well balanced and not overly sweet. Its pan-fried version is actually very rich and satisfying. The restaurant also serves a complementary dessert of sweet sticky rice ball soup, which has warm sweet sake and lees.\u003c/p>\n\u003cp>A few of our favorite dishes from China Village are:\u003c/p>\n\u003cp>1. West Sichuan Style Spicy Fish Filet: This dish is the most popular one from the large menu selection. When the waiter appears with a large covered soup tureen, you’ll think “Goodness, that’s a huge soup bowl.” He opens the tureen cover. You see “thousands” of hot-oil-roasted red chilies floating on the top. Your jaw drops! The waiter then skillfully skims off all of the chilies, places them in the tureen cover and takes them away. Now you see this creamy white broth with big chucks of pale white fish filets and slippery thick cellophane noodles. The waiter ladles the soup, fish, and noodles into your soup cup. Take a sip of the soup, and you’ll be surprised how delicate it tastes! It will take you to the faraway province! The chicken broth is lightly seasoned by the roasted chili pepper, which gives it a smoky, but not fiery, spicy taste. The fish filet melts in your mouth and the cellophane needles are silky smooth and chewy to the teeth. You’ll have a second cup, I bet.\u003c/p>\n\u003cp>2. ChongQing Style Spicy Chicken Wings (aka “Thousand Chili Chicken”): These are the best a**-kicking Buffalo wings you ever tasted! The chicken wings are well-marinated, then fried with red dry chili, Sichuan pepper corn, sliced ginger, and garlic. The wings are hot and spicy with a hint of sweetness. You will feel the “pins and needles” kind of spiciness on your tongue. The wings are crispy from frying, but not greasy. They are the best beer buddy!\u003c/p>\n\u003cp>3. Sichuan Style Spicy Boiled Beef : The name in Chinese just means “beef boiled in water.” Don’t be fooled! The native Sichuanese people joke that the outsiders, who are wary of the fiery local flavors, order this dish in restaurants in the hope of eating something mild or soothing. In fact, this is sensationally hot! A dish based on lashings of chili bean sauce and finished off with a sizzling pile of ground chilies and lip-tingling Sichuan pepper. This dish is intensely flavored. It is not for the faint-hearted, but if you try it and you’ll get hooked on the bold flavor.\u003c/p>\n\u003cp>4. Stir-Fried Water Spinach with Chili and Garlic: This is one of the seasonal dishes that depend on the vegetables. We tried the water spinach or Ong Choi, English pea sprouts, or cabbage. They were all very fresh and cooked perfectly. When these dishes appeared on our table, the veggies were still shiny green and crunchy, never over cooked. One important note here, they were well picked over. We can tell the attention and care that the chefs have put into these dishes.\u003c/p>\n\u003cp>We have been dining here on a weekly basis for many years. China Village is truly the “everyday” restaurant for its distinctive, authentic, and innovative Sichuan cuisine. So, for you daredevils out there, try the real thing and add some good spice to your dining experience!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeff-sammon.jpg\" alt=\"Jeff\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stage Lighting\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pacific Café\u003cbr>\n\u003cstrong>Reviewed China Village:\u003c/strong> Wednesday, August 16, 2006\u003c/p>\n\u003cp>It was nice to get out of the San Francisco fog. It was a warm and sunny day in Albany. We found parking easily, even though it was 4 pm. It was a large and spacious restaurant but there was only one other couple dining there at that time of day. In the absence of vocal chatter, the loud hum of the aquarium pump and refrigerator cabinets was distracting. We had ample room for our food on the glass-topped table and the waitress was ready to serve us at any time. The menu was copious, with 218 choices in their repertoire!\u003c/p>\n\u003cp>We asked the waitress about MSG in their appetizers and were alarmed to discover that everything had been pre-prepared with MSG. We declined the appetizers. Although we were reassured that our entrées could be made without MSG, our food arrived too quickly for us not to have doubts. Our suspicions were confirmed when we both got headaches shortly after leaving. I ordered the Village Specialty with Lamb and Cumin, which the waitress said was popular. What arrived was a large pile of shredded meat and the rice was fluffy, not sticky, and was difficult to handle with plastic chopsticks. My sweetie ordered Chicken Chow Fun, which consisted mostly of noodles, one piece of broccoli, and very little chicken. The portions were huge but simplistic. We decided against dessert and walked down the street for some ice cream. My favorite thing about my meal was their selection of fine California wines. I had a Sterling Merlot with my lamb.\u003c/p>\n\u003cp>We know of better Chinese restaurants to recommend to our friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeremy-nisen.jpg\" alt=\"Jeremy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Finance Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Chez Nous\u003cstrong>\u003cbr>\nReviewed China Village:\u003c/strong> Monday, August 21, 2006\u003c/p>\n\u003cp>Okay — wow. China Village is a whirlwind of flavors, colors, courses . . .sort of controlled chaos. I really enjoyed it, though not every dish was to my liking. There were four of us (adults, anyway, and they were fine with us bringing the stroller in for our son, and gave us a huge table to accommodate the extra space). All four friends who aren’t shy about sharing, we tried to sample as much as we could, since none of us had been here before.\u003c/p>\n\u003cp>Let me first say that the staff was friendly and very kind to recommend dishes to us. They made sure we were okay with spicy (WE ARE), and were extra careful to ensure that the spice levels were appropriate. I wonder if they’d have been as communicative if the place were crowded, but as we were one of only four parties, they paid us plenty of attention.\u003c/p>\n\u003cp>They started us off with a small dish (amuse bouche?) of what was kim chee or some offshoot — a spicy, marinated cabbage. One of the best-paid dishes of the night was the very first one they brought: the tofu with peanuts. The smooth texture of the tofu went perfectly with the crunch of the salty peanuts and green onions. It was really nice. The other appetizer was also great, the cold rabbit was spicy and chewy, tasting of what we thought was star anise.\u003c/p>\n\u003cp>The beef dish was one that the host had recommended, and I’m not entirely sure what it’s called on the menu. It was spicy with chilies, but maintained its excellent flavor through that spice. Similarly, the duck was really good, and hot. It pulled from the bone with ease and had a lot of underlying flavor. It was probably my favorite of the main courses. The braised pork was not really something that wowed me — it was okay, but not really to my taste. The bok choy that was stewed with it was tasty, though. Overall, my dining companions liked it much better than I did.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The sesame fry bread was fantastic; a dense, chewy bread that also incorporated flavors you’d find in fried onion cake or similar. It was an interesting choice for a starch with the meal; we got it instead of rice as recommended by the host.\u003c/p>\n\n",
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"excerpt": "\u003cstrong> Location:\u003c/strong>\r\n1335 Solano Avenue (at Pomona Avenue)\r\nAlbany, CA 94706\r\n\u003cstrong> Phone:\u003c/strong> 510-525-2285\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>China Village: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp206iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage11.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage12.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage13.jpg\" alt=\"China Village\" hspace=\"3\">\u003cbr>\nDungeness Crab with Salted Tofu; Stir-Fried Water Spinach with Chili and Garlic; Szechwan-Style Spicy Beef Stew in Claypot\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/annabel-chen.jpg\" alt=\"Annabel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Annabel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> China Village\u003cbr>\n\u003cstrong>Reviewed China Village:\u003c/strong> Tuesday, August 8, 2006\u003c/p>\n\u003cp>There are hundreds, maybe thousands Chinese restaurants in the San Francisco Bay Area, but there is only one authentic Sichuan restaurant serving the real deal — that restaurant is called China Village and it is my selection for \u003cstrong>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/strong>. Nestled in the middle of the charming and tree-lined Solano Avenue, China Village is our favorite neighborhood restaurant in Albany.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sichuan food has intrigued and enraptured the Western palate for ages. It is one of China’s most celebrated cuisines but it is also often a misrepresented one. Many of the Bay Area Chinese restaurants specialize in Cantonese cuisines because a large amount of immigrants from Southern China and generations of Cantonese chefs have evolved with California influence. Many restaurants call itself “Sichuan” or “Szechwan” for “hot and spicy” dishes — the most famous one is Kung Pao Chicken — but they lack sophistication and authenticity. The native chefs from Sichuan, a Southwest province of China, claim the cuisine boasts 5,000 different dishes. Sichuan food is not just about the kick of fiery red chilies and numbing Sichuan pepper. The native chefs there use unparalleled flavoring techniques to create at least twenty combinations of distinct flavors, from a sour-sweet, melting “lychee flavor,” to a punchy, seductive, “fish-fragrant flavor.” We’ve been enjoying this particular Sichuan restaurant for its distinctive, authentic, and innovative cuisine, and the flavors from this “Land of Plenty”!\u003c/p>\n\u003cp>China Village serves full banquet dinners, which usually consist of many courses, as well as a large selection of a la cart dinner dishes, lunch specials, and weekend brunches, called “Small Eats” (a variety of Sichuan snacks for breakfast or lunch). The décor is simple with wall art of paintings and Chinese calligraphy of some famous poems referencing Sichuan. Service is efficient and friendly. The wine list is short, but accommodating to the foods and the price is reasonable. What else can match the bold flavors but a bottle of good Riesling! All dishes are served family style for sharing and the portions are large. It also has many vegetarian and non-spicy dishes on the menu. The chefs can prepare any spiciness at customer’s request. The restaurant does make some unusual desserts if you still have room after a big meal. For example, the Eight Treasure Sticky Rice Pudding is well balanced and not overly sweet. Its pan-fried version is actually very rich and satisfying. The restaurant also serves a complementary dessert of sweet sticky rice ball soup, which has warm sweet sake and lees.\u003c/p>\n\u003cp>A few of our favorite dishes from China Village are:\u003c/p>\n\u003cp>1. West Sichuan Style Spicy Fish Filet: This dish is the most popular one from the large menu selection. When the waiter appears with a large covered soup tureen, you’ll think “Goodness, that’s a huge soup bowl.” He opens the tureen cover. You see “thousands” of hot-oil-roasted red chilies floating on the top. Your jaw drops! The waiter then skillfully skims off all of the chilies, places them in the tureen cover and takes them away. Now you see this creamy white broth with big chucks of pale white fish filets and slippery thick cellophane noodles. The waiter ladles the soup, fish, and noodles into your soup cup. Take a sip of the soup, and you’ll be surprised how delicate it tastes! It will take you to the faraway province! The chicken broth is lightly seasoned by the roasted chili pepper, which gives it a smoky, but not fiery, spicy taste. The fish filet melts in your mouth and the cellophane needles are silky smooth and chewy to the teeth. You’ll have a second cup, I bet.\u003c/p>\n\u003cp>2. ChongQing Style Spicy Chicken Wings (aka “Thousand Chili Chicken”): These are the best a**-kicking Buffalo wings you ever tasted! The chicken wings are well-marinated, then fried with red dry chili, Sichuan pepper corn, sliced ginger, and garlic. The wings are hot and spicy with a hint of sweetness. You will feel the “pins and needles” kind of spiciness on your tongue. The wings are crispy from frying, but not greasy. They are the best beer buddy!\u003c/p>\n\u003cp>3. Sichuan Style Spicy Boiled Beef : The name in Chinese just means “beef boiled in water.” Don’t be fooled! The native Sichuanese people joke that the outsiders, who are wary of the fiery local flavors, order this dish in restaurants in the hope of eating something mild or soothing. In fact, this is sensationally hot! A dish based on lashings of chili bean sauce and finished off with a sizzling pile of ground chilies and lip-tingling Sichuan pepper. This dish is intensely flavored. It is not for the faint-hearted, but if you try it and you’ll get hooked on the bold flavor.\u003c/p>\n\u003cp>4. Stir-Fried Water Spinach with Chili and Garlic: This is one of the seasonal dishes that depend on the vegetables. We tried the water spinach or Ong Choi, English pea sprouts, or cabbage. They were all very fresh and cooked perfectly. When these dishes appeared on our table, the veggies were still shiny green and crunchy, never over cooked. One important note here, they were well picked over. We can tell the attention and care that the chefs have put into these dishes.\u003c/p>\n\u003cp>We have been dining here on a weekly basis for many years. China Village is truly the “everyday” restaurant for its distinctive, authentic, and innovative Sichuan cuisine. So, for you daredevils out there, try the real thing and add some good spice to your dining experience!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeff-sammon.jpg\" alt=\"Jeff\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stage Lighting\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pacific Café\u003cbr>\n\u003cstrong>Reviewed China Village:\u003c/strong> Wednesday, August 16, 2006\u003c/p>\n\u003cp>It was nice to get out of the San Francisco fog. It was a warm and sunny day in Albany. We found parking easily, even though it was 4 pm. It was a large and spacious restaurant but there was only one other couple dining there at that time of day. In the absence of vocal chatter, the loud hum of the aquarium pump and refrigerator cabinets was distracting. We had ample room for our food on the glass-topped table and the waitress was ready to serve us at any time. The menu was copious, with 218 choices in their repertoire!\u003c/p>\n\u003cp>We asked the waitress about MSG in their appetizers and were alarmed to discover that everything had been pre-prepared with MSG. We declined the appetizers. Although we were reassured that our entrées could be made without MSG, our food arrived too quickly for us not to have doubts. Our suspicions were confirmed when we both got headaches shortly after leaving. I ordered the Village Specialty with Lamb and Cumin, which the waitress said was popular. What arrived was a large pile of shredded meat and the rice was fluffy, not sticky, and was difficult to handle with plastic chopsticks. My sweetie ordered Chicken Chow Fun, which consisted mostly of noodles, one piece of broccoli, and very little chicken. The portions were huge but simplistic. We decided against dessert and walked down the street for some ice cream. My favorite thing about my meal was their selection of fine California wines. I had a Sterling Merlot with my lamb.\u003c/p>\n\u003cp>We know of better Chinese restaurants to recommend to our friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeremy-nisen.jpg\" alt=\"Jeremy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Finance Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Chez Nous\u003cstrong>\u003cbr>\nReviewed China Village:\u003c/strong> Monday, August 21, 2006\u003c/p>\n\u003cp>Okay — wow. China Village is a whirlwind of flavors, colors, courses . . .sort of controlled chaos. I really enjoyed it, though not every dish was to my liking. There were four of us (adults, anyway, and they were fine with us bringing the stroller in for our son, and gave us a huge table to accommodate the extra space). All four friends who aren’t shy about sharing, we tried to sample as much as we could, since none of us had been here before.\u003c/p>\n\u003cp>Let me first say that the staff was friendly and very kind to recommend dishes to us. They made sure we were okay with spicy (WE ARE), and were extra careful to ensure that the spice levels were appropriate. I wonder if they’d have been as communicative if the place were crowded, but as we were one of only four parties, they paid us plenty of attention.\u003c/p>\n\u003cp>They started us off with a small dish (amuse bouche?) of what was kim chee or some offshoot — a spicy, marinated cabbage. One of the best-paid dishes of the night was the very first one they brought: the tofu with peanuts. The smooth texture of the tofu went perfectly with the crunch of the salty peanuts and green onions. It was really nice. The other appetizer was also great, the cold rabbit was spicy and chewy, tasting of what we thought was star anise.\u003c/p>\n\u003cp>The beef dish was one that the host had recommended, and I’m not entirely sure what it’s called on the menu. It was spicy with chilies, but maintained its excellent flavor through that spice. Similarly, the duck was really good, and hot. It pulled from the bone with ease and had a lot of underlying flavor. It was probably my favorite of the main courses. The braised pork was not really something that wowed me — it was okay, but not really to my taste. The bok choy that was stewed with it was tasty, though. Overall, my dining companions liked it much better than I did.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sesame fry bread was fantastic; a dense, chewy bread that also incorporated flavors you’d find in fried onion cake or similar. It was an interesting choice for a starch with the meal; we got it instead of rice as recommended by the host.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chez Nous: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=177\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/02/check-please-bay-area-season-2-episode-6-206/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp206iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous5.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous7.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous8.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cbr>\nMediterranean Fish Soup, Artisan Bread, Kobe Beef with Baby Carrots\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeremy-nisen.jpg\" alt=\"Jeremy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Finance Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Chez Nous\u003cstrong>\u003cbr>\nReviewed Chez Nous:\u003c/strong> Saturday, August 17, 2006\u003c/p>\n\u003cp>This was the place I recommended — my first visit was about two weeks after they opened, years ago. This visit fell in line with my previous experiences: a menu that changed enough to be interesting, but had enough of the same types of items that I knew what to expect.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We had a reservation; they were very accommodating of our baby. For this visit, there were three of us (adults). They always serve an interesting bread to start; this time appeared to be with walnuts and caramelized onions. We shared a pitcher of the strawberry sangria, which is always nice.\u003c/p>\n\u003cp>We started off (as always) with the fish soup — it’s just very hearty and flavorful, and has a nice touch of licorice or similar on the end of it. The crab cake was impressive — sweet crabmeat, perfectly cooked; the side of cabbage salad that came with it had a nice kick to it, and the mango/cucumber sauce was an excellent complement. The haricot vert we’d had before, but they always seem to put a new twist on it; this time, it had a pesto sauce and pine nuts and was really good. The squash blossoms with goat cheese were the highlight for me. I’d only had squash blossoms a few times in my life and never with the stems, which reminded me a bit of okra. They were crunchy and flavorful and the blossom with goat cheese was tangy, rich, and delicious. The gnocchi was a soft, sort of pillowy starch in a creamy sauce with a little bit of corn kernels in it for texture and sweetness; also very rich and very good. The small plate was perfect for the gnocchi, as I don’t think I could have a whole meal of something that rich. Finally, the lamb chops were amazing: nice and pink inside, nice crust on the outside, served with lavender salt to sprinkle on. The one item I didn’t find delicious was the side of chickpeas that came with the lamb; they seemed undercooked and bland (or at least weren’t to my taste).\u003c/p>\n\u003cp>Dessert was also very good. We got the chocolate pot de crème, which is like eating a cool, smooth version of your favorite hot chocolate. We also split the berry crème brûlée, which seemed fresh and was very good. Finally, all too often a restaurant will cap off a mean on a sour note with bad coffee. I’m pleased to say Chez Nouz has excellent drip (I believe they use organic beans from local roaster, Equator), and one of my dining companions enjoyed the espresso she ordered.\u003c/p>\n\u003cp>Chez Nous is a place that it’s best to be very comfortable with the folks you’re dining with, as is the best way to enjoy these small plates is to order a bunch and share. The quality and originality are very consistent. I’ll be a customer so long as I’m living in San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/annabel-chen.jpg\" alt=\"Annabel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Annabel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> China Village\u003cbr>\n\u003cstrong>Reviewed Chez Nous:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>We love the idea of “small plates” / tapas restaurants. You can be the solo diner or a big group of friends and family, everyone can taste every dish on the menu if you want. But the best number, of course, is two. Both of you’ll get plenty of bites out of these small plates! My partner in crime, a.k.a. my husband, and I came to this lively small plate restaurant called Chez Nous on Fillmore Street on an August Saturday evening and thought we spent the night in a café in St-Germain-des-Pres in Paris. The delicious foods enticed our taste buds in every little bite!\u003c/p>\n\u003cp>Chez Nous’ menu covered much of the regional cuisine of the Mediterranean. The Fish Soup was a purée of halibut and monkfish and it was very delicate and delicious. The crunchy, thin toasted bread was the best contrast to the silken creamy texture of the fish soup purée. This soup reminded us so much of Paris where we had a similar soup in a café two nights in a row –- it was that good! Crab cake with cabbage salad was rich and delightful. The moist and tender crabmeat worked well with crunchy shredded cabbage. The Fried Squash Blossoms were filled with creamy feta cheese. The baby zucchini had crispy skin and a tender heart. Then came the gnocchi in pesto sauce. We have tried so many gnocchi dishes in this foodie capital, but this is the best so far! It was fluffy, creamy, and a little al dente with perfectly balanced pesto creamy sauce. We were thinking of ordering a second –- hm, maybe after the dessert. Just as we finished the Italian classic pasta, along came the exotic Moroccan spiced Duck Confit. It had a light crushed nut crust and the spices were well pronounced. The duck leg was tender to the fork. The sauce was delightfully sweet and savory. Our last course was the Kobe beef and a small order of pommes frites. The beef was cooked to medium-rare and very tender. The steak sauce was light and didn’t overpowering the pure taste of a good beef filet. The fries were the classic Parisian-café good. The best part of this was to soak up the steak sauce and clean up the plate! All of these dishes were small but had complex flavors. Many of them had contrasting textures: crispy vs. soft, crunchy vs. chewy, silky tenderness vs. gritty crunch, etc.\u003c/p>\n\u003cp>To our own amazement, we were really full from these small plates, but we got to try the desserts! We had Chez Nous’ signature Canneles and Crème Brûlée. The Canneles were well caramelized and chewy. The vanilla sauce was a little overly sweet. Crème Brûlée was a classic, but the caramelized sugar top was too thick and it tasted like a hard candy. We prefer a thin crunchy crust for our Crème Brûlée. The coffee we had with our dessert was warm, not hot at all and that was a disappointment. But over all, we felt very satisfied. We lingered a little while over a carafe of red wine strawberry sangria — a Chez Nous special. It was very refreshing and accommodating to every dish!\u003c/p>\n\u003cp>Though this is a small restaurant with tables close to each other, because of its high ceiling, it makes us feel airy and lively. The service was prompt, friendly and efficient, but not every server makes an announcement when a dish arrives. We think that’s a little anticlimactic because these wonderful plates deserve a little fanfare!\u003c/p>\n\u003cp>Before our next trip to Paris, Chez Nous will be our cheap ticket to the Mediterranean food paradise! Bon Appetit!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeff-sammon.jpg\" alt=\"Jeff\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stage Lighting\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pacific Café\u003cbr>\n\u003cstrong>Reviewed Chez Nous:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>Expecting an 8 pm reservation to be difficult, we were pleasantly surprised to find a parking space close to the restaurant and our table ready within minutes. The loud boisterous room made it difficult to hear our own conversation and the 18-inches-wide table did not allow much room for many plates, nor for a comfort zone between tables. The waiter was very articulate when describing the food and the varieties of imported Belgian ales, however he never checked up on us and our water glasses were never refilled.\u003c/p>\n\u003cp>For our beverages, I had the Chimay blue label dark ale, and my sweetie tried the house sangria, to her delight. She found the fresh strawberries a refreshing change from citrus.\u003c/p>\n\u003cp>First we were impressed with the artisan bread, with raisins and an exceptionally crispy crust. We admired the stylish crockery when the spinach salad arrived. It consisted of spinach (stems untrimmed, which isn’t my preference) caramelized almonds, with bright, crisp slices of chilled pear. Delicious!\u003c/p>\n\u003cp>We ordered two tapas dishes from the menu: the lamb chops with lavender salt, which was a new experience and pleasantly impressed me, and my sweetie had the Kobe beef with baby carrots and a rich gravy. Both portions were small and the lamb was roughly trimmed. The Kobe beef was exceptionally tender and deliciously buttery.\u003c/p>\n\u003cp>For dessert, I had crème brûlée, which was toasted on a broiler and not by a hand torch, which provided an overtly burnt and disappointing dessert. My sweetie’s pot de crème was smooth, light, and could be a textbook example of perfection.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The coffee came tepid from a thermos, and the cream went straight to gray when I poured it in, connoting the age of the coffee. It was, however, served in earthen cups that we liked very much. We were still hungry when we left but were satisfied with the palette of most of the flavors that we sampled that night. I would recommend other restaurants for a truly French experience.\u003c/p>\n\n",
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"excerpt": "\u003cstrong> Location:\u003c/strong>\r\n1911 Fillmore Street (at Wilmot Street)\r\nSan Francisco, CA 94115\r\n\u003cstrong>Phone:\u003c/strong> 415-441-8044\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chez Nous: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=177\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/02/check-please-bay-area-season-2-episode-6-206/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp206iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous5.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous7.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous8.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cbr>\nMediterranean Fish Soup, Artisan Bread, Kobe Beef with Baby Carrots\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeremy-nisen.jpg\" alt=\"Jeremy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Finance Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Chez Nous\u003cstrong>\u003cbr>\nReviewed Chez Nous:\u003c/strong> Saturday, August 17, 2006\u003c/p>\n\u003cp>This was the place I recommended — my first visit was about two weeks after they opened, years ago. This visit fell in line with my previous experiences: a menu that changed enough to be interesting, but had enough of the same types of items that I knew what to expect.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We had a reservation; they were very accommodating of our baby. For this visit, there were three of us (adults). They always serve an interesting bread to start; this time appeared to be with walnuts and caramelized onions. We shared a pitcher of the strawberry sangria, which is always nice.\u003c/p>\n\u003cp>We started off (as always) with the fish soup — it’s just very hearty and flavorful, and has a nice touch of licorice or similar on the end of it. The crab cake was impressive — sweet crabmeat, perfectly cooked; the side of cabbage salad that came with it had a nice kick to it, and the mango/cucumber sauce was an excellent complement. The haricot vert we’d had before, but they always seem to put a new twist on it; this time, it had a pesto sauce and pine nuts and was really good. The squash blossoms with goat cheese were the highlight for me. I’d only had squash blossoms a few times in my life and never with the stems, which reminded me a bit of okra. They were crunchy and flavorful and the blossom with goat cheese was tangy, rich, and delicious. The gnocchi was a soft, sort of pillowy starch in a creamy sauce with a little bit of corn kernels in it for texture and sweetness; also very rich and very good. The small plate was perfect for the gnocchi, as I don’t think I could have a whole meal of something that rich. Finally, the lamb chops were amazing: nice and pink inside, nice crust on the outside, served with lavender salt to sprinkle on. The one item I didn’t find delicious was the side of chickpeas that came with the lamb; they seemed undercooked and bland (or at least weren’t to my taste).\u003c/p>\n\u003cp>Dessert was also very good. We got the chocolate pot de crème, which is like eating a cool, smooth version of your favorite hot chocolate. We also split the berry crème brûlée, which seemed fresh and was very good. Finally, all too often a restaurant will cap off a mean on a sour note with bad coffee. I’m pleased to say Chez Nouz has excellent drip (I believe they use organic beans from local roaster, Equator), and one of my dining companions enjoyed the espresso she ordered.\u003c/p>\n\u003cp>Chez Nous is a place that it’s best to be very comfortable with the folks you’re dining with, as is the best way to enjoy these small plates is to order a bunch and share. The quality and originality are very consistent. I’ll be a customer so long as I’m living in San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/annabel-chen.jpg\" alt=\"Annabel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Annabel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> China Village\u003cbr>\n\u003cstrong>Reviewed Chez Nous:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>We love the idea of “small plates” / tapas restaurants. You can be the solo diner or a big group of friends and family, everyone can taste every dish on the menu if you want. But the best number, of course, is two. Both of you’ll get plenty of bites out of these small plates! My partner in crime, a.k.a. my husband, and I came to this lively small plate restaurant called Chez Nous on Fillmore Street on an August Saturday evening and thought we spent the night in a café in St-Germain-des-Pres in Paris. The delicious foods enticed our taste buds in every little bite!\u003c/p>\n\u003cp>Chez Nous’ menu covered much of the regional cuisine of the Mediterranean. The Fish Soup was a purée of halibut and monkfish and it was very delicate and delicious. The crunchy, thin toasted bread was the best contrast to the silken creamy texture of the fish soup purée. This soup reminded us so much of Paris where we had a similar soup in a café two nights in a row –- it was that good! Crab cake with cabbage salad was rich and delightful. The moist and tender crabmeat worked well with crunchy shredded cabbage. The Fried Squash Blossoms were filled with creamy feta cheese. The baby zucchini had crispy skin and a tender heart. Then came the gnocchi in pesto sauce. We have tried so many gnocchi dishes in this foodie capital, but this is the best so far! It was fluffy, creamy, and a little al dente with perfectly balanced pesto creamy sauce. We were thinking of ordering a second –- hm, maybe after the dessert. Just as we finished the Italian classic pasta, along came the exotic Moroccan spiced Duck Confit. It had a light crushed nut crust and the spices were well pronounced. The duck leg was tender to the fork. The sauce was delightfully sweet and savory. Our last course was the Kobe beef and a small order of pommes frites. The beef was cooked to medium-rare and very tender. The steak sauce was light and didn’t overpowering the pure taste of a good beef filet. The fries were the classic Parisian-café good. The best part of this was to soak up the steak sauce and clean up the plate! All of these dishes were small but had complex flavors. Many of them had contrasting textures: crispy vs. soft, crunchy vs. chewy, silky tenderness vs. gritty crunch, etc.\u003c/p>\n\u003cp>To our own amazement, we were really full from these small plates, but we got to try the desserts! We had Chez Nous’ signature Canneles and Crème Brûlée. The Canneles were well caramelized and chewy. The vanilla sauce was a little overly sweet. Crème Brûlée was a classic, but the caramelized sugar top was too thick and it tasted like a hard candy. We prefer a thin crunchy crust for our Crème Brûlée. The coffee we had with our dessert was warm, not hot at all and that was a disappointment. But over all, we felt very satisfied. We lingered a little while over a carafe of red wine strawberry sangria — a Chez Nous special. It was very refreshing and accommodating to every dish!\u003c/p>\n\u003cp>Though this is a small restaurant with tables close to each other, because of its high ceiling, it makes us feel airy and lively. The service was prompt, friendly and efficient, but not every server makes an announcement when a dish arrives. We think that’s a little anticlimactic because these wonderful plates deserve a little fanfare!\u003c/p>\n\u003cp>Before our next trip to Paris, Chez Nous will be our cheap ticket to the Mediterranean food paradise! Bon Appetit!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeff-sammon.jpg\" alt=\"Jeff\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stage Lighting\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pacific Café\u003cbr>\n\u003cstrong>Reviewed Chez Nous:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>Expecting an 8 pm reservation to be difficult, we were pleasantly surprised to find a parking space close to the restaurant and our table ready within minutes. The loud boisterous room made it difficult to hear our own conversation and the 18-inches-wide table did not allow much room for many plates, nor for a comfort zone between tables. The waiter was very articulate when describing the food and the varieties of imported Belgian ales, however he never checked up on us and our water glasses were never refilled.\u003c/p>\n\u003cp>For our beverages, I had the Chimay blue label dark ale, and my sweetie tried the house sangria, to her delight. She found the fresh strawberries a refreshing change from citrus.\u003c/p>\n\u003cp>First we were impressed with the artisan bread, with raisins and an exceptionally crispy crust. We admired the stylish crockery when the spinach salad arrived. It consisted of spinach (stems untrimmed, which isn’t my preference) caramelized almonds, with bright, crisp slices of chilled pear. Delicious!\u003c/p>\n\u003cp>We ordered two tapas dishes from the menu: the lamb chops with lavender salt, which was a new experience and pleasantly impressed me, and my sweetie had the Kobe beef with baby carrots and a rich gravy. Both portions were small and the lamb was roughly trimmed. The Kobe beef was exceptionally tender and deliciously buttery.\u003c/p>\n\u003cp>For dessert, I had crème brûlée, which was toasted on a broiler and not by a hand torch, which provided an overtly burnt and disappointing dessert. My sweetie’s pot de crème was smooth, light, and could be a textbook example of perfection.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Bill’s Place: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=169\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace16.jpg\" alt=\"Bills Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace15.jpg\" alt=\"Bills Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace18.jpg\" alt=\"Bills Place\" hspace=\"3\">\u003cbr>\nPaul Kanter Burger with Grilled Onions and Thousand Island Dressing and Onion Rings; Orange Sherbet Shake; Chicken Breast Sandwich with Mushrooms and Curly Fries\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-schaefer.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Firm Communications Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bill’s Place\u003cbr>\n\u003cstrong>Reviewed Bill’s Place:\u003c/strong> Monday, August 14, 2006\u003c/p>\n\u003cp>“Little Surprises Make Bill’s Place Stand Out.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unexpected touches can distinguish a good meal from a great meal. And they can come in many forms — whether it is thoughtful wait staff on a special occasion, a chef’s unique take on a traditional dish, or a surprisingly playful or elegant dining room.\u003c/p>\n\u003cp>Typically, diners find these little surprises at the Bay Area’s many fine four- and five-star restaurants. But there’s one restaurant out in San Francisco’s foggy Richmond District that has been churning out surprises for more than 40 years: Bill’s Place. The surprises start when you walk in the door.\u003c/p>\n\u003cp>As San Francisco’s eating scene has evolved, cool, hip eateries have replaced many of the City’s old neighborhood gems. Walking into Bill’s Place, though, will take you back a few years and remind you of what it was like growing up in the City and going out to eat as a kid.\u003c/p>\n\u003cp>A long, eat-at counter with the old-fashioned vinyl, spinning chairs harkens back to classic 1950s diners, and there’s a good chance that this is the original counter and spinning chairs. Whether you sit there sipping a thick, chocolate shake or eating the messy chili cheese fries, watching the frenzied grill chef and wait staff can be a lot of fun.\u003c/p>\n\u003cp>But don’t forget to look up because that’s where one of the first surprises resides: imported crystal chandeliers. Where else can you enjoy a reasonably priced burger while dining under chandeliers? A presidential plate collection also lines the wall.\u003c/p>\n\u003cp>At the back of the restaurant is one of those surprises that you’ll appreciate on one of those rare sunny days in the summer, or when your kids decide they need a quick diversion before their milkshakes arrive — an outdoor patio with a small coy pond.\u003c/p>\n\u003cp>The restaurant has arranged a number of outdoor tables, some with umbrellas. The sound of falling water and the tranquil surroundings can make you forget for just a few seconds that you’re in the City.\u003c/p>\n\u003cp>Admittedly, I have eaten at Bill’s for nearly thirty years and have only sat outside on two or three occasions because of the Richmond District’s perpetual fog. But I do make the short walk outside on nearly every trip to see the fish, reminisce a little about years gone by, and share the tradition with my two young boys.\u003c/p>\n\u003cp>You’ll find a few surprises on the menu too.\u003c/p>\n\u003cp>Bill’s Place serves up a wide variety of diner-style food at breakfast, lunch, and dinner, but I’ve always come for the burgers. You’ll find your standard cheeseburger or patty melt, but Bill’s has taken their burgers to new places and named them after famous San Franciscans of years gone-by — many of whom San Francisco transplants probably could not identify.\u003c/p>\n\u003cp>For instance, the “Carol Doda” burger pays tribute to the legendary North Beach stripper with two matching patties topped with olives. My favorite is the “Jack Hansen,” a cheddar cheeseburger served on a toasted English muffin. All of the burgers are grilled to medium rare and are extremely juicy, and oftentimes very messy. Another nice touch, Bill’s will add grilled onions on its burgers, but be sure to ask your waiter.\u003c/p>\n\u003cp>The accompanying French fries are cooked to perfection. Warm and crispy on the outside, they retain the soft potato inside that I personally enjoy. For an additional cost, you can substitute a healthy portion of curly fries.\u003c/p>\n\u003cp>The menu also offers a well-priced kids menu. My oldest son, who is a vegetarian and connoisseur of grilled cheese, swears Bill’s has the best sandwich outside of his father’s kitchen. Golden brown on the outside with melting cheese oozing out the sides, this one is a winner in most kids’ book. My youngest son has gravitated toward the kid’s hot dog. Big enough to feed an adult, the hot dog is split nearly in two and grilled. On my most recent visit, he had a grilled ham and cheese. A nice touch to the kid-friendly meal was two slices of grilled pineapple atop the sandwich. Kids can choose French fries or potato chips with their meal.\u003c/p>\n\u003cp>Speaking of kids, the restaurant could not be more kid friendly. In addition to the outside patio and solid kids’ menu, the staff will provide crayons and paper if you come unprepared. Plus, it’s a diner that does get loud. So it’s not a bad place if your kids are still working on those table manners.\u003c/p>\n\u003cp>In addition to the burgers, Bill’s regulars keep coming back for the old-fashioned milkshakes. Brought to the table in the old-fashioned stainless steel mixing cups, milkshakes are so thick that the first few sips through the straw can be difficult. I typically split a milkshake between my boys and steal the overflow left in the mixing cup.\u003c/p>\n\u003cp>You shouldn’t come to Bill’s if you are looking for a fancy, gourmet experience. But if you enjoy a relaxed atmosphere, good diner fare, a reasonable price tag, I highly recommend it.\u003c/p>\n\u003cp>Over the last forty years, a lot has changed in the San Francisco dining scene. But you can still count on a good burger, fries and shake out in the Richmond District at Bill’s Place.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacqueline-debose.jpg\" alt=\"Jacqueline\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jacqueline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Director of Senior Nutrition Program\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Rouge\u003cbr>\n\u003cstrong>Reviewed Bill’s Place:\u003c/strong> Thursday, August 17, 2006\u003c/p>\n\u003cp>Great, fantastic. We were a party of seven: two Japanese, one Caucasian, four African Americans, and everyone had a wonderful burger. The buns were fresh, great ground beef. How can I say great? Well, how about that it’s the kind of beef you’ve not had in years, and that’s not because I’m a vegan or anything, I think we forget what really good hamburger meat taste like because we are usually eating in the kind of places you can drive thru. The burger was rare and served on a sesame bun, a VERY FRESH BUN. I also requested grilled Bermuda onions and French fries. Thank God I don’t have to take a cholesterol test for the rest of this year — it will give me plenty of time to redeem my scores. But all things aside, the burger was over the top for all of us. I’m glad that Bill’s is in San Francisco, because I would be in a world of trouble if Bill’s was any where near my home.\u003c/p>\n\u003cp>Great shakes, one person ordered the chocolate-banana shake and someone ordered the orange sherbet. Both were rich and thick we all agreed that the French fries were a ten on a scale of one to ten. What is most liked about the place is the décor. Can you imagine a burger place with chandeliers and a lovely patio with small white lights hanging from the trees? The staff was gracious and very efficient. We brought our own birthday cake and when we arrived the server asked if we wanted the cake held behind the counter while we had dinner. The staff came over and sang happy birthday to our party and then took the cake to the back to cut it and then served it to our party. We all left saying we would be back not once, not twice, but three times…\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lawrence-helman.jpg\" alt=\"Lawrence\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lawrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner & Documentary Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Le Colonial\u003cstrong>\u003cbr>\nReviewed Bill’s Place:\u003c/strong> Saturday, August 5, 2006\u003c/p>\n\u003cp>Bill’s Place at 2315 Clement St. (at 23rd Ave in the Richmond) is a truly American dining experience. It’s basically a diner that has been in this very unique neighborhood of mom-and-pop restaurants since 1959. But…the old gal is showing her age. But if you are looking for a no frills diner in SF with BASIC non-descript food, then this is the place.\u003c/p>\n\u003cp>Parking in this neighborhood is hard, so either park in a lot down the block or try circling the block a few times. I was seated immediately, and the staff could not have been friendlier; smiles and welcoming looks from all the staff.\u003c/p>\n\u003cp>I saw that this was a hamburger joint and I best stay with the program and order a burger. The “specials” were just frozen food that was in adequate supply in the freezer that day (e.g., breaded shrimp platter for $9.95). To start, I had clam chowder. I should have passed, as it was thick and nary a clam in sight. Kind of like a flavorful wallpaper paste, if the truth be known. It was served with packaged saltine crackers, which I do kind of love.\u003c/p>\n\u003cp>Next was a “small” house salad. IT WAS HUGE. Iceberg lettuce chopped with red cabbage and carrots. Sliced tomatoes that were pale and tasteless and the two sliced canned red beets on top were limp and tasted like soil. I opted for the “Italian dressing” which was bottled and gummy.\u003c/p>\n\u003cp>There are plain burgers and special burgers, so I decided on the Paul Kanter Burger with grilled onions and Thousand Island dressing.\u003cbr>\nIt came and was a small 1/3-pound burger cooked as I requested, medium. The onions were not as grilled thru as I had hoped, but the burger was tasty. It was served with Very Limp and tasteless pickle slices and iceberg lettuce. The French fries on the plate looked great, but alas were soggy and limp. (I hate that.)\u003c/p>\n\u003cp>When I walked in to Bill’s Place, I had high hopes. Maybe this local joint had the best food and cheap prices, but I was to discover that although they were the nicest folks, the food was bland and most mediocre. I would eat there again only if I really wanted a quick burger for lunch and everything else in the neighborhood was closed.\u003c/p>\n\u003cp>A funny coda: when it was time to pay, I reached for my wallet, only to find that I left it at home when I did laundry earlier that day. So there I was in a restaurant, having just eaten and no money. I told the waitress about my predicament and how embarrassed I was. She said no problem, and that I could bring the money tomorrow. I drove home and got my wallet and returned in 20 minutes. She said I looked good for the money.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Nice people and a very friendly place to dine in a great neighborhood for restaurants.\u003c/p>\n\n",
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"excerpt": "\u003cstrong> Location:\u003c/strong>\r\n2315 Clement Street (at 24th Avenue)\r\nSan Francisco, CA 94121\r\n\u003cstrong> Phone:\u003c/strong> 415-221-5262\r\n\u003cstrong> Website:\u003c/strong> \u003ca href=\"http://www.billsplace.qpg.com\" target=\"_blank\" rel=\"noopener\">www.billsplace.qpg.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"description": " Location:\r\n2315 Clement Street (at 24th Avenue)\r\nSan Francisco, CA 94121\r\n Phone: 415-221-5262\r\n Website: www.billsplace.qpg.com\r\nReviewed: Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bill’s Place: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=169\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace16.jpg\" alt=\"Bills Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace15.jpg\" alt=\"Bills Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace18.jpg\" alt=\"Bills Place\" hspace=\"3\">\u003cbr>\nPaul Kanter Burger with Grilled Onions and Thousand Island Dressing and Onion Rings; Orange Sherbet Shake; Chicken Breast Sandwich with Mushrooms and Curly Fries\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-schaefer.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Firm Communications Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bill’s Place\u003cbr>\n\u003cstrong>Reviewed Bill’s Place:\u003c/strong> Monday, August 14, 2006\u003c/p>\n\u003cp>“Little Surprises Make Bill’s Place Stand Out.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unexpected touches can distinguish a good meal from a great meal. And they can come in many forms — whether it is thoughtful wait staff on a special occasion, a chef’s unique take on a traditional dish, or a surprisingly playful or elegant dining room.\u003c/p>\n\u003cp>Typically, diners find these little surprises at the Bay Area’s many fine four- and five-star restaurants. But there’s one restaurant out in San Francisco’s foggy Richmond District that has been churning out surprises for more than 40 years: Bill’s Place. The surprises start when you walk in the door.\u003c/p>\n\u003cp>As San Francisco’s eating scene has evolved, cool, hip eateries have replaced many of the City’s old neighborhood gems. Walking into Bill’s Place, though, will take you back a few years and remind you of what it was like growing up in the City and going out to eat as a kid.\u003c/p>\n\u003cp>A long, eat-at counter with the old-fashioned vinyl, spinning chairs harkens back to classic 1950s diners, and there’s a good chance that this is the original counter and spinning chairs. Whether you sit there sipping a thick, chocolate shake or eating the messy chili cheese fries, watching the frenzied grill chef and wait staff can be a lot of fun.\u003c/p>\n\u003cp>But don’t forget to look up because that’s where one of the first surprises resides: imported crystal chandeliers. Where else can you enjoy a reasonably priced burger while dining under chandeliers? A presidential plate collection also lines the wall.\u003c/p>\n\u003cp>At the back of the restaurant is one of those surprises that you’ll appreciate on one of those rare sunny days in the summer, or when your kids decide they need a quick diversion before their milkshakes arrive — an outdoor patio with a small coy pond.\u003c/p>\n\u003cp>The restaurant has arranged a number of outdoor tables, some with umbrellas. The sound of falling water and the tranquil surroundings can make you forget for just a few seconds that you’re in the City.\u003c/p>\n\u003cp>Admittedly, I have eaten at Bill’s for nearly thirty years and have only sat outside on two or three occasions because of the Richmond District’s perpetual fog. But I do make the short walk outside on nearly every trip to see the fish, reminisce a little about years gone by, and share the tradition with my two young boys.\u003c/p>\n\u003cp>You’ll find a few surprises on the menu too.\u003c/p>\n\u003cp>Bill’s Place serves up a wide variety of diner-style food at breakfast, lunch, and dinner, but I’ve always come for the burgers. You’ll find your standard cheeseburger or patty melt, but Bill’s has taken their burgers to new places and named them after famous San Franciscans of years gone-by — many of whom San Francisco transplants probably could not identify.\u003c/p>\n\u003cp>For instance, the “Carol Doda” burger pays tribute to the legendary North Beach stripper with two matching patties topped with olives. My favorite is the “Jack Hansen,” a cheddar cheeseburger served on a toasted English muffin. All of the burgers are grilled to medium rare and are extremely juicy, and oftentimes very messy. Another nice touch, Bill’s will add grilled onions on its burgers, but be sure to ask your waiter.\u003c/p>\n\u003cp>The accompanying French fries are cooked to perfection. Warm and crispy on the outside, they retain the soft potato inside that I personally enjoy. For an additional cost, you can substitute a healthy portion of curly fries.\u003c/p>\n\u003cp>The menu also offers a well-priced kids menu. My oldest son, who is a vegetarian and connoisseur of grilled cheese, swears Bill’s has the best sandwich outside of his father’s kitchen. Golden brown on the outside with melting cheese oozing out the sides, this one is a winner in most kids’ book. My youngest son has gravitated toward the kid’s hot dog. Big enough to feed an adult, the hot dog is split nearly in two and grilled. On my most recent visit, he had a grilled ham and cheese. A nice touch to the kid-friendly meal was two slices of grilled pineapple atop the sandwich. Kids can choose French fries or potato chips with their meal.\u003c/p>\n\u003cp>Speaking of kids, the restaurant could not be more kid friendly. In addition to the outside patio and solid kids’ menu, the staff will provide crayons and paper if you come unprepared. Plus, it’s a diner that does get loud. So it’s not a bad place if your kids are still working on those table manners.\u003c/p>\n\u003cp>In addition to the burgers, Bill’s regulars keep coming back for the old-fashioned milkshakes. Brought to the table in the old-fashioned stainless steel mixing cups, milkshakes are so thick that the first few sips through the straw can be difficult. I typically split a milkshake between my boys and steal the overflow left in the mixing cup.\u003c/p>\n\u003cp>You shouldn’t come to Bill’s if you are looking for a fancy, gourmet experience. But if you enjoy a relaxed atmosphere, good diner fare, a reasonable price tag, I highly recommend it.\u003c/p>\n\u003cp>Over the last forty years, a lot has changed in the San Francisco dining scene. But you can still count on a good burger, fries and shake out in the Richmond District at Bill’s Place.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacqueline-debose.jpg\" alt=\"Jacqueline\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jacqueline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Director of Senior Nutrition Program\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Rouge\u003cbr>\n\u003cstrong>Reviewed Bill’s Place:\u003c/strong> Thursday, August 17, 2006\u003c/p>\n\u003cp>Great, fantastic. We were a party of seven: two Japanese, one Caucasian, four African Americans, and everyone had a wonderful burger. The buns were fresh, great ground beef. How can I say great? Well, how about that it’s the kind of beef you’ve not had in years, and that’s not because I’m a vegan or anything, I think we forget what really good hamburger meat taste like because we are usually eating in the kind of places you can drive thru. The burger was rare and served on a sesame bun, a VERY FRESH BUN. I also requested grilled Bermuda onions and French fries. Thank God I don’t have to take a cholesterol test for the rest of this year — it will give me plenty of time to redeem my scores. But all things aside, the burger was over the top for all of us. I’m glad that Bill’s is in San Francisco, because I would be in a world of trouble if Bill’s was any where near my home.\u003c/p>\n\u003cp>Great shakes, one person ordered the chocolate-banana shake and someone ordered the orange sherbet. Both were rich and thick we all agreed that the French fries were a ten on a scale of one to ten. What is most liked about the place is the décor. Can you imagine a burger place with chandeliers and a lovely patio with small white lights hanging from the trees? The staff was gracious and very efficient. We brought our own birthday cake and when we arrived the server asked if we wanted the cake held behind the counter while we had dinner. The staff came over and sang happy birthday to our party and then took the cake to the back to cut it and then served it to our party. We all left saying we would be back not once, not twice, but three times…\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lawrence-helman.jpg\" alt=\"Lawrence\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lawrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner & Documentary Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Le Colonial\u003cstrong>\u003cbr>\nReviewed Bill’s Place:\u003c/strong> Saturday, August 5, 2006\u003c/p>\n\u003cp>Bill’s Place at 2315 Clement St. (at 23rd Ave in the Richmond) is a truly American dining experience. It’s basically a diner that has been in this very unique neighborhood of mom-and-pop restaurants since 1959. But…the old gal is showing her age. But if you are looking for a no frills diner in SF with BASIC non-descript food, then this is the place.\u003c/p>\n\u003cp>Parking in this neighborhood is hard, so either park in a lot down the block or try circling the block a few times. I was seated immediately, and the staff could not have been friendlier; smiles and welcoming looks from all the staff.\u003c/p>\n\u003cp>I saw that this was a hamburger joint and I best stay with the program and order a burger. The “specials” were just frozen food that was in adequate supply in the freezer that day (e.g., breaded shrimp platter for $9.95). To start, I had clam chowder. I should have passed, as it was thick and nary a clam in sight. Kind of like a flavorful wallpaper paste, if the truth be known. It was served with packaged saltine crackers, which I do kind of love.\u003c/p>\n\u003cp>Next was a “small” house salad. IT WAS HUGE. Iceberg lettuce chopped with red cabbage and carrots. Sliced tomatoes that were pale and tasteless and the two sliced canned red beets on top were limp and tasted like soil. I opted for the “Italian dressing” which was bottled and gummy.\u003c/p>\n\u003cp>There are plain burgers and special burgers, so I decided on the Paul Kanter Burger with grilled onions and Thousand Island dressing.\u003cbr>\nIt came and was a small 1/3-pound burger cooked as I requested, medium. The onions were not as grilled thru as I had hoped, but the burger was tasty. It was served with Very Limp and tasteless pickle slices and iceberg lettuce. The French fries on the plate looked great, but alas were soggy and limp. (I hate that.)\u003c/p>\n\u003cp>When I walked in to Bill’s Place, I had high hopes. Maybe this local joint had the best food and cheap prices, but I was to discover that although they were the nicest folks, the food was bland and most mediocre. I would eat there again only if I really wanted a quick burger for lunch and everything else in the neighborhood was closed.\u003c/p>\n\u003cp>A funny coda: when it was time to pay, I reached for my wallet, only to find that I left it at home when I did laundry earlier that day. So there I was in a restaurant, having just eaten and no money. I told the waitress about my predicament and how embarrassed I was. She said no problem, and that I could bring the money tomorrow. I drove home and got my wallet and returned in 20 minutes. She said I looked good for the money.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Café Rouge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=168\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge19.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge20.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge24.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cbr>\nBar Ribs with Barbecue Sauce; Tunisian Veal Meatballs with Fresh Peas, Penne, and Spinach; Spit-Roasted Chicken on a Bed of Haricot Verts and Italian Sweet Peppers\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacqueline-debose.jpg\" alt=\"Jacqueline\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jacqueline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Director of Senior Nutrition Program\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Rouge\u003cbr>\n\u003cstrong>Reviewed Café Rouge:\u003c/strong> Wednesday, August 16, 2006\u003c/p>\n\u003cp>I invited four friends to dinner last night at Café Rouge. I thought it would be a SLAM DUNK or BAM, because know that CR can give first class service. I know that having dinner there can be a casual, friendly, and inviting dining experience. Service, food, and décor have always been undeniably fantastic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, last night, our wait staff person was just so-so, flat, and not very attentive to our questions. Second, the hostess had on a blouse that had some type of wings on it, and when she placed dishes on the table, the wings brushed across the food. The most attentive person was the bus person. He saw to it that we had more water, a second serving of bread, and checked back on several occasions to make sure we were not in need of anything. I thought that we were going to go down in a blaze until the food arrived and finally I was redeemed and held on to the title of Queen of Finding the Best Restaurants.\u003c/p>\n\u003cp>My dining companions loved the food from the start, and we began to share our food. We requested olive oil for our bread, and one of my Sisters of Fine Dining remarked that most food establishments don’t use extra virgin olive oil, and she was just a wee bit impressed. However, this was still not enough to get her beyond what she called a less than desirable wait staff person. We began our meal with two salads: the Red Rice Salad and Garden Lettuces with Point Reyes Blue Cheese. We were pleased that just the right blend of olive oil and vinegar dressed our salads and that the red rice was cooked to perfection — plump but firm — and it’s difficult to reach that star. We chose the House Charcuterie Plate as our appetizers and the pâtés of veal, rabbit, and mortadella were moist and the spices were balanced just right. I wanted to try the White Corn Soup, and I thought that it just couldn’t get any better. Well, okay, so if my mother made it, maybe it could have been better, but she’s been dead for eighteen years, so maybe I don’t really remember how good corn soup can be. The soup received four stars out of four. I chose the spit-roasted chicken, which was served on a bed of haricot verts, fava beans, and Italian sweet peppers. The chicken was moist, juicy, tender, and the pan juices gave the greens a perfect match for the Great Gospel Bird.\u003c/p>\n\u003cp>MY GUEST #1 chose the appetizer menu, and she loved the avocado and shrimp, which was mixed with jicama, cilantro, and Sharlyn melon. Her comments were that it had just the right mixture of sweet, tart, crisp, and tangy.\u003c/p>\n\u003cp>MY GUEST #2 decided to try the pork loin chop. Her first sounds and body language displayed that we had hit a home run. The chop had a spicy crust that made every bite a treat. She loved the chanterelles, artichokes, and chard mixture that was chopped and served as a relish atop the chop. The polenta had bits of the sweet white corn, so that the cross between the corn and the polenta was a real comfort dish.\u003c/p>\n\u003cp>MY GUEST #3 went for the Niman Ranch steak with red wine and shallot butter and asked for polenta in place of the French fries. We were all pleased with the tenderness and flavor of her t-bone steak. We had a long discussion regarding why I chose the Gospel Bird, but I tried to explain that when it’s done well there is nothing better and CR does it well.\u003c/p>\n\u003cp>We decided to share a dessert and the vote come down to the Chocolate Cake with Vanilla-Cinnamon ice cream. We really needed four, but we restrained ourselves and voted scissors, rock, paper on who would get the last bit. I lost.\u003c/p>\n\u003cp>So, the answer to this journey is that you can be redeemed — if the food’s great, all other issues fade into the floor. Great food outbids all.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lawrence-helman.jpg\" alt=\"Lawrence\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lawrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner & Documentary Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Le Colonial\u003cstrong>\u003cbr>\nReviewed Café Rouge:\u003c/strong> Sunday, August 6, 2006\u003c/p>\n\u003cp>I was most pleased to have reason to return to Café Rouge. I had eaten there years ago and remember liking it. Located at 1782 Fourth Street (in the Fourth Street gourmet ghetto), Café Rouge is actually nestled in a very upscale strip mall. Well, it can be called a strip mall if one understands that the stores “on the strip” are the stalwart Sur la Table and the tony Pasta Shop.\u003c/p>\n\u003cp>Parking was a snap, and at 7:30 pm on a Sunday night, there were a selection of tables (I had arrived without a reservation).\u003cbr>\nI was seated and given a menu and began to feel comfortable with my surroundings. Warm shades of red and browns, and a wall of a red leather banquettes make the initial impression of a well-run operation. Staff is polite and well-dressed and most professional looking.\u003c/p>\n\u003cp>I ordered an appetizer puff pastry tart with Italian sweet pepper, tomatoes, and caramelized onions, which, I was told by my server, would take ten minutes to prepare. I opted for three oysters while I was waiting. Bread (not warmed) was brought to the table with a ramekin of soft butter. The oysters tasted and looked great on a plate that was too small for the seaweed and rock salt. USE a LARGER PLATE. The mignonette sauce was way too tart. Less vinegar, guys.\u003c/p>\n\u003cp>The tart arrived and looked great. The puff pastry was flaky and golden, and the tomatoes roasted in the oven. The dish did not have a smell when placed in front of me, which was disappointing. The puff pastry was soggy on the bottom due to the weight and liquid of the sweated onions. Less onions and dryer ingredients would have made for a more complete tart. The tart did need salt as well. It looked great but overall needs lightening up.\u003c/p>\n\u003cp>The Tunisian Veal Meatballs with fresh chickpeas, penne, and spinach arrived, and it looked amazing. It was served in a large bowl with smooth penne. Very tasty and well seasoned. Small meatballs, but very tasty.\u003c/p>\n\u003cp>The people next to me had ordered the bar ribs (not on the menu presented to me). They looked great, so I ordered them as I was finishing my entrée. They arrived and were WAY TOO SALTY! They were crispy outside and the meat was tender and cooked very well. Another problem with this dish was the presentation: four ribs were piled on a small cake-sized plate in a gob of barbecue sauce. USE A LARGER PLATE AND way less barbecue sauce.\u003c/p>\n\u003cp>As the evening got darker, the wait staff placed a lit votive on each table in unison, and the effect was lovely.\u003c/p>\n\u003cp>For dessert, I was looking forward to a dessert that I saw offered on the web site. When the dessert menu came that dessert was not there. I asked and the server told me that the desserts change daily and the web site could not be kept current. WRONG. This oversight and problem should be addressed.\u003c/p>\n\u003cp>I ordered a peach sorbet. The sorbet arrived and looked great, it was served in an old fashioned glass with fresh berries on top. THE SORBET HAD A GREAT CONSISTENCT BUT HAD ABSOLUTLEY NO TASTE. Most disappointing.\u003c/p>\n\u003cp>I would return again as other dishes on the menu looked inviting.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-schaefer.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Firm Communications Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bill’s Place\u003cbr>\n\u003cstrong>Reviewed Café Rouge:\u003c/strong> Sunday, August 20, 2006\u003c/p>\n\u003cp>“Beautiful Space, Decent Food, But Service Left Us Wanting…Or Should I Say Waiting?”\u003c/p>\n\u003cp>Berkeley’s 4th Street has become one of the East Bay’s trendiest outdoor shopping destinations. Boutiques and high-end designer stores make this a great destination to enjoy a leisurely stroll on a warm sunny afternoon and pick up a few things you don’t really need, but really want to buy.\u003c/p>\n\u003cp>All of the designer stores can leave even the most dedicated shoppers hungry. Thankfully, 4th Street has a number of dining options — one of them is Café Rouge.\u003c/p>\n\u003cp>Set back from the street, Café Rouge offers seating both inside and out. The afternoon sun floods the dining room through the skylight and makes for an extremely inviting atmosphere. The long zinc bar and unusual, modern red bubble hanging lamp add a modern touch to the very open space. Despite the high ceilings and tables filled with the weekend lunch crowd, the noise levels seemed low, and we were able to enjoy our table’s conversation.\u003c/p>\n\u003cp>The lunch menu had a nice range of choices. Some of our party had eaten a late brunch, so the many appetizer choices were a perfect fit.\u003c/p>\n\u003cp>The cheese plate offered a nice range of handmade cheeses sitting atop a crispy flat bread and accompanied by figs and dates. We have come to expect only the freshest and best cheeses in the Bay Area with our numerous farmers markets and local cheese artisans, and this plate did not disappoint. We also tried the hearts of romaine with cucumbers, gypsy peppers, Marcona almonds, and roasted garlic vinaigrette. The garlic vinaigrette helped make this dish stand out. Salad dressings often taste very much the same, but the roasted garlic popped in your mouth and went extremely well with the cucumbers and peppers. People often order a salad because it is there on the menu, but this one is definitely worth trying. The avocado stuffed with rock shrimp, Sharlyn melon, jicama, and cilantro seemed like a perfect mid-afternoon snack. Although the avocado was a little hard, the melon, jicama, and cilantro toned down the taste and matched well with the shrimp.\u003c/p>\n\u003cp>Two of our diners did come with an appetite. The lunch menu offers a number of different sandwiches as well as heartier fare. The chicken salad sandwich came on a doughy roll that unfortunately overwhelmed the filling. The apple and nuts added to the chicken salad was a nice touch and provided some great crunch and texture to the filling. If you like your chicken salad light on mayonnaise, then this is your sandwich. Otherwise, you might find it a little dry.\u003c/p>\n\u003cp>Near our table at the back of the restaurant toward the takeout case, you quickly realize what this restaurant is about: meat. So I decided to order the steak frites, a French bistro standby. The meat was cooked perfectly to medium rare and was extremely tender, moist, and juicy. While many restaurants may offer this dish, you can tell Café Rouge only uses the best meat because of how tender the meat was. With the melting red wine and shallot butter, the steak seemed to melt in your mouth.\u003c/p>\n\u003cp>If you talk about steak frites, you cannot forget about the frites. And the one thing our table could agree on was how good the French fries were. They were so good, our less-than-starving lunch guests ordered a plate for themselves. The “traditionally French” French fries were thin and very crispy. Served fresh out of the fryer and heaped high on the plate, you would be hard-pressed to find better. If you do visit Café Rouge, don’t forget the fries, even if you order a sandwich that comes with a side salad.\u003c/p>\n\u003cp>While our table generally enjoyed the food, the service dampened our overall experience. Our server got off to an excellent start by interacting with our friend’s four-year-old daughter who one day hopes to become a waitress. She explained what options kids had at the restaurant and was willing to accommodate an order of pasta with butter and extra parmesan.\u003c/p>\n\u003cp>Unfortunately, the good news stops there. While I always applaud restaurants that allow you to sit and enjoy yourself, our lunch turned into a three-hour ordeal. The table waited nearly twenty minutes for our first drink order to arrive. We had to ask on several occasions to have our water glasses filled. We even had to ask for a second cocktail — usually most restaurants are more than willing to sell more alcohol — that did not arrive until we were ready to leave. Although we did not order any appetizers, the food itself took nearly forty-five minutes to arrive at our table, and our waitress did not check in to give us an update. The food also came out in parts because the French fries, which were worth the wait, were not ready with the rest of our food. The last straw for our table was having to ask for a dessert menu. We sat nearly fifteen minutes after our table had been cleared with nothing in front of us and empty glasses.\u003c/p>\n\u003cp>The dessert menu had some creative touches, but could not live up to the French fries. Our table sampled a chocolate cake with cinnamon ice cream and chocolate and caramel sauce, grape sorbet with ginger cookies, an apple cobbler, and lavender ice cream with honey and figs.\u003c/p>\n\u003cp>Our friend’s four-year-old daughter made the best choice with the “purple ice cream.” The grape sorbet was a perfect blend of sweet and sour and cleaned the palate nicely after the meal. The ginger cookies were a nice touch to this perfect summer dessert. The chocolate cake was moist and tasted fine, but I could have done without the cake and eaten a whole bowl of the very creamy cinnamon ice cream. The table expected more from the lavender ice cream, wishing it had more than faint hints of the flower. It reminded us too much of vanilla ice cream. Much like the chocolate cake, the apple cobbler tasted fine, the apples were sweet and crisp, but it did not elicit any strong reactions.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, the food tasted good, and if you’re out and about shopping on 4th Street, Café Rouge seems like a decent choice for lunch. Let’s just hope the service has improved before your visit.\u003c/p>\n\n",
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"excerpt": "\u003cstrong> Location:\u003c/strong>\r\n1782 4th Street (at Virginia Street)\r\nBerkeley, CA 94710\r\n\u003cstrong> Phone:\u003c/strong> 510-525-1440\r\n\u003cstrong> Website:\u003c/strong> \u003ca href=\"http://www.caferouge.net\" target=\"_blank\" rel=\"noopener\">www.caferouge.net\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Rouge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=168\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge19.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge20.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge24.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cbr>\nBar Ribs with Barbecue Sauce; Tunisian Veal Meatballs with Fresh Peas, Penne, and Spinach; Spit-Roasted Chicken on a Bed of Haricot Verts and Italian Sweet Peppers\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacqueline-debose.jpg\" alt=\"Jacqueline\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jacqueline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Director of Senior Nutrition Program\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Rouge\u003cbr>\n\u003cstrong>Reviewed Café Rouge:\u003c/strong> Wednesday, August 16, 2006\u003c/p>\n\u003cp>I invited four friends to dinner last night at Café Rouge. I thought it would be a SLAM DUNK or BAM, because know that CR can give first class service. I know that having dinner there can be a casual, friendly, and inviting dining experience. Service, food, and décor have always been undeniably fantastic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, last night, our wait staff person was just so-so, flat, and not very attentive to our questions. Second, the hostess had on a blouse that had some type of wings on it, and when she placed dishes on the table, the wings brushed across the food. The most attentive person was the bus person. He saw to it that we had more water, a second serving of bread, and checked back on several occasions to make sure we were not in need of anything. I thought that we were going to go down in a blaze until the food arrived and finally I was redeemed and held on to the title of Queen of Finding the Best Restaurants.\u003c/p>\n\u003cp>My dining companions loved the food from the start, and we began to share our food. We requested olive oil for our bread, and one of my Sisters of Fine Dining remarked that most food establishments don’t use extra virgin olive oil, and she was just a wee bit impressed. However, this was still not enough to get her beyond what she called a less than desirable wait staff person. We began our meal with two salads: the Red Rice Salad and Garden Lettuces with Point Reyes Blue Cheese. We were pleased that just the right blend of olive oil and vinegar dressed our salads and that the red rice was cooked to perfection — plump but firm — and it’s difficult to reach that star. We chose the House Charcuterie Plate as our appetizers and the pâtés of veal, rabbit, and mortadella were moist and the spices were balanced just right. I wanted to try the White Corn Soup, and I thought that it just couldn’t get any better. Well, okay, so if my mother made it, maybe it could have been better, but she’s been dead for eighteen years, so maybe I don’t really remember how good corn soup can be. The soup received four stars out of four. I chose the spit-roasted chicken, which was served on a bed of haricot verts, fava beans, and Italian sweet peppers. The chicken was moist, juicy, tender, and the pan juices gave the greens a perfect match for the Great Gospel Bird.\u003c/p>\n\u003cp>MY GUEST #1 chose the appetizer menu, and she loved the avocado and shrimp, which was mixed with jicama, cilantro, and Sharlyn melon. Her comments were that it had just the right mixture of sweet, tart, crisp, and tangy.\u003c/p>\n\u003cp>MY GUEST #2 decided to try the pork loin chop. Her first sounds and body language displayed that we had hit a home run. The chop had a spicy crust that made every bite a treat. She loved the chanterelles, artichokes, and chard mixture that was chopped and served as a relish atop the chop. The polenta had bits of the sweet white corn, so that the cross between the corn and the polenta was a real comfort dish.\u003c/p>\n\u003cp>MY GUEST #3 went for the Niman Ranch steak with red wine and shallot butter and asked for polenta in place of the French fries. We were all pleased with the tenderness and flavor of her t-bone steak. We had a long discussion regarding why I chose the Gospel Bird, but I tried to explain that when it’s done well there is nothing better and CR does it well.\u003c/p>\n\u003cp>We decided to share a dessert and the vote come down to the Chocolate Cake with Vanilla-Cinnamon ice cream. We really needed four, but we restrained ourselves and voted scissors, rock, paper on who would get the last bit. I lost.\u003c/p>\n\u003cp>So, the answer to this journey is that you can be redeemed — if the food’s great, all other issues fade into the floor. Great food outbids all.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lawrence-helman.jpg\" alt=\"Lawrence\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lawrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner & Documentary Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Le Colonial\u003cstrong>\u003cbr>\nReviewed Café Rouge:\u003c/strong> Sunday, August 6, 2006\u003c/p>\n\u003cp>I was most pleased to have reason to return to Café Rouge. I had eaten there years ago and remember liking it. Located at 1782 Fourth Street (in the Fourth Street gourmet ghetto), Café Rouge is actually nestled in a very upscale strip mall. Well, it can be called a strip mall if one understands that the stores “on the strip” are the stalwart Sur la Table and the tony Pasta Shop.\u003c/p>\n\u003cp>Parking was a snap, and at 7:30 pm on a Sunday night, there were a selection of tables (I had arrived without a reservation).\u003cbr>\nI was seated and given a menu and began to feel comfortable with my surroundings. Warm shades of red and browns, and a wall of a red leather banquettes make the initial impression of a well-run operation. Staff is polite and well-dressed and most professional looking.\u003c/p>\n\u003cp>I ordered an appetizer puff pastry tart with Italian sweet pepper, tomatoes, and caramelized onions, which, I was told by my server, would take ten minutes to prepare. I opted for three oysters while I was waiting. Bread (not warmed) was brought to the table with a ramekin of soft butter. The oysters tasted and looked great on a plate that was too small for the seaweed and rock salt. USE a LARGER PLATE. The mignonette sauce was way too tart. Less vinegar, guys.\u003c/p>\n\u003cp>The tart arrived and looked great. The puff pastry was flaky and golden, and the tomatoes roasted in the oven. The dish did not have a smell when placed in front of me, which was disappointing. The puff pastry was soggy on the bottom due to the weight and liquid of the sweated onions. Less onions and dryer ingredients would have made for a more complete tart. The tart did need salt as well. It looked great but overall needs lightening up.\u003c/p>\n\u003cp>The Tunisian Veal Meatballs with fresh chickpeas, penne, and spinach arrived, and it looked amazing. It was served in a large bowl with smooth penne. Very tasty and well seasoned. Small meatballs, but very tasty.\u003c/p>\n\u003cp>The people next to me had ordered the bar ribs (not on the menu presented to me). They looked great, so I ordered them as I was finishing my entrée. They arrived and were WAY TOO SALTY! They were crispy outside and the meat was tender and cooked very well. Another problem with this dish was the presentation: four ribs were piled on a small cake-sized plate in a gob of barbecue sauce. USE A LARGER PLATE AND way less barbecue sauce.\u003c/p>\n\u003cp>As the evening got darker, the wait staff placed a lit votive on each table in unison, and the effect was lovely.\u003c/p>\n\u003cp>For dessert, I was looking forward to a dessert that I saw offered on the web site. When the dessert menu came that dessert was not there. I asked and the server told me that the desserts change daily and the web site could not be kept current. WRONG. This oversight and problem should be addressed.\u003c/p>\n\u003cp>I ordered a peach sorbet. The sorbet arrived and looked great, it was served in an old fashioned glass with fresh berries on top. THE SORBET HAD A GREAT CONSISTENCT BUT HAD ABSOLUTLEY NO TASTE. Most disappointing.\u003c/p>\n\u003cp>I would return again as other dishes on the menu looked inviting.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-schaefer.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Firm Communications Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bill’s Place\u003cbr>\n\u003cstrong>Reviewed Café Rouge:\u003c/strong> Sunday, August 20, 2006\u003c/p>\n\u003cp>“Beautiful Space, Decent Food, But Service Left Us Wanting…Or Should I Say Waiting?”\u003c/p>\n\u003cp>Berkeley’s 4th Street has become one of the East Bay’s trendiest outdoor shopping destinations. Boutiques and high-end designer stores make this a great destination to enjoy a leisurely stroll on a warm sunny afternoon and pick up a few things you don’t really need, but really want to buy.\u003c/p>\n\u003cp>All of the designer stores can leave even the most dedicated shoppers hungry. Thankfully, 4th Street has a number of dining options — one of them is Café Rouge.\u003c/p>\n\u003cp>Set back from the street, Café Rouge offers seating both inside and out. The afternoon sun floods the dining room through the skylight and makes for an extremely inviting atmosphere. The long zinc bar and unusual, modern red bubble hanging lamp add a modern touch to the very open space. Despite the high ceilings and tables filled with the weekend lunch crowd, the noise levels seemed low, and we were able to enjoy our table’s conversation.\u003c/p>\n\u003cp>The lunch menu had a nice range of choices. Some of our party had eaten a late brunch, so the many appetizer choices were a perfect fit.\u003c/p>\n\u003cp>The cheese plate offered a nice range of handmade cheeses sitting atop a crispy flat bread and accompanied by figs and dates. We have come to expect only the freshest and best cheeses in the Bay Area with our numerous farmers markets and local cheese artisans, and this plate did not disappoint. We also tried the hearts of romaine with cucumbers, gypsy peppers, Marcona almonds, and roasted garlic vinaigrette. The garlic vinaigrette helped make this dish stand out. Salad dressings often taste very much the same, but the roasted garlic popped in your mouth and went extremely well with the cucumbers and peppers. People often order a salad because it is there on the menu, but this one is definitely worth trying. The avocado stuffed with rock shrimp, Sharlyn melon, jicama, and cilantro seemed like a perfect mid-afternoon snack. Although the avocado was a little hard, the melon, jicama, and cilantro toned down the taste and matched well with the shrimp.\u003c/p>\n\u003cp>Two of our diners did come with an appetite. The lunch menu offers a number of different sandwiches as well as heartier fare. The chicken salad sandwich came on a doughy roll that unfortunately overwhelmed the filling. The apple and nuts added to the chicken salad was a nice touch and provided some great crunch and texture to the filling. If you like your chicken salad light on mayonnaise, then this is your sandwich. Otherwise, you might find it a little dry.\u003c/p>\n\u003cp>Near our table at the back of the restaurant toward the takeout case, you quickly realize what this restaurant is about: meat. So I decided to order the steak frites, a French bistro standby. The meat was cooked perfectly to medium rare and was extremely tender, moist, and juicy. While many restaurants may offer this dish, you can tell Café Rouge only uses the best meat because of how tender the meat was. With the melting red wine and shallot butter, the steak seemed to melt in your mouth.\u003c/p>\n\u003cp>If you talk about steak frites, you cannot forget about the frites. And the one thing our table could agree on was how good the French fries were. They were so good, our less-than-starving lunch guests ordered a plate for themselves. The “traditionally French” French fries were thin and very crispy. Served fresh out of the fryer and heaped high on the plate, you would be hard-pressed to find better. If you do visit Café Rouge, don’t forget the fries, even if you order a sandwich that comes with a side salad.\u003c/p>\n\u003cp>While our table generally enjoyed the food, the service dampened our overall experience. Our server got off to an excellent start by interacting with our friend’s four-year-old daughter who one day hopes to become a waitress. She explained what options kids had at the restaurant and was willing to accommodate an order of pasta with butter and extra parmesan.\u003c/p>\n\u003cp>Unfortunately, the good news stops there. While I always applaud restaurants that allow you to sit and enjoy yourself, our lunch turned into a three-hour ordeal. The table waited nearly twenty minutes for our first drink order to arrive. We had to ask on several occasions to have our water glasses filled. We even had to ask for a second cocktail — usually most restaurants are more than willing to sell more alcohol — that did not arrive until we were ready to leave. Although we did not order any appetizers, the food itself took nearly forty-five minutes to arrive at our table, and our waitress did not check in to give us an update. The food also came out in parts because the French fries, which were worth the wait, were not ready with the rest of our food. The last straw for our table was having to ask for a dessert menu. We sat nearly fifteen minutes after our table had been cleared with nothing in front of us and empty glasses.\u003c/p>\n\u003cp>The dessert menu had some creative touches, but could not live up to the French fries. Our table sampled a chocolate cake with cinnamon ice cream and chocolate and caramel sauce, grape sorbet with ginger cookies, an apple cobbler, and lavender ice cream with honey and figs.\u003c/p>\n\u003cp>Our friend’s four-year-old daughter made the best choice with the “purple ice cream.” The grape sorbet was a perfect blend of sweet and sour and cleaned the palate nicely after the meal. The ginger cookies were a nice touch to this perfect summer dessert. The chocolate cake was moist and tasted fine, but I could have done without the cake and eaten a whole bowl of the very creamy cinnamon ice cream. The table expected more from the lavender ice cream, wishing it had more than faint hints of the flower. It reminded us too much of vanilla ice cream. Much like the chocolate cake, the apple cobbler tasted fine, the apples were sweet and crisp, but it did not elicit any strong reactions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, the food tasted good, and if you’re out and about shopping on 4th Street, Café Rouge seems like a decent choice for lunch. Let’s just hope the service has improved before your visit.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong> Le Colonial Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=167\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial17.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial19.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial21.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cbr>\nBanh Xeo Tom: Crispy Rice Crêpe with Lobster; Ca Nuong: Grilled Sturgeon Marinated in Lemongrass and Chilies Served with Curry and Rice Noodles; Woked Whole Lobster\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lawrence-helman.jpg\" alt=\"Lawrence\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lawrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner & Documentary Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Le Colonial\u003cstrong>\u003cbr>\nReviewed Le Colonial:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>From the moment you step inside Le Colonial, (on the first-time, difficult-to-find, alley street, Cosmo Place in the Union Square/Tenderloin section of downtown), you know that the evening will be a special one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First of all the building is fantastic. It is a Spanish style, gable-roofed, warm building with high, carved-wood ceilings, and rich wooden carvings on the walls, and magnificent terra cotta tile underfoot. You walk (or take an elevator) to the second floor, which is in a semi open air space with a modern glass roof. This section is for dining, or waiting for your other diners, or drinks on classic rattan upholstered patio furniture –- all very high end and most comfortable. Overhead heaters are in place for those chilly nights when you still wish to be outside. They have thought of everything.\u003c/p>\n\u003cp>The main dining room on the second floor is like a film set right out of \u003ci>Casablanca\u003c/i> or \u003ci>Indochine\u003c/i>. It drips dark mahogany with a lacquered tin ceiling with fans and decorative lampshades. The room is hushed and lighting is perfect. Most inviting.\u003c/p>\n\u003cp>The servers present the menu and are friendly and most knowledgeable about the Vietnamese menu items. We were presented with the Summer Menu 2006. The servers’ uniforms –-black and loose fitting — are sorely in need of an update or, better yet, a more fitted look. The black hospital-like style makes the servers look unkempt but uniform.\u003c/p>\n\u003cp>I went with my friend Lisa and we started with two appetizers. Banh Xeo Tom: a crispy rice crêpe with lobster, prawns, bean sprouts, and lettuce cups. Fantastic taste, but the presentation was in need of help, as the lettuce cups overpowered the crêpes and actually hid them. A larger plate and maybe having the crêpes sit in the lettuce would make it look more appealing. But the taste was superb.\u003c/p>\n\u003cp>Next we had, Thit Bo Noung: braised short rib glazed with honey and ginger and served with an organic watercress salad. Fantastic taste. The meat just fell off the bone. Great taste and presentation. A fine mix of ginger and honey on a bed of watercress. YUMM.\u003c/p>\n\u003cp>The dishes were brought and cleared at just the right speed with no hovering servers. The staff was well mannered and friendly.\u003c/p>\n\u003cp>Then the main courses arrived. Ca Nuong: grilled sturgeon, marinated in lemongrass, chilies, and curry and served over rice noodles. I rarely see sturgeon on menus in the Bay Area, so when I do see it, I have to order it. I love the taste and the texture of the fish. The presentation is grilled on skewers and served over rice noodles and those damn lettuce cups. They prompt you to make a fish taco. The taste was great, but with the flimsy lettuce cups (again) and the sauce, it just makes a mess. So, I recommend to just eat the fish on the bed of noodles and have a great time with the sturgeon. Yumm. The fish was grilled to perfection.\u003c/p>\n\u003cp>Mi Vit: roasted Peking duck breast with pomegranate glaze, served with green beans and pineapple. This dish was most disappointing. The presentation was excellent as it was served on a bed of green beans. (Thankfully there were no lettuce cups.) The description promised pomegranate glaze, but there was none to taste in the dish. The sliced duck was a bit fatty, and the cubed pineapple overpowered the other flavors on the duck. Each pineapple chunk fought for dominance and the tartness did not complement the taste of the duck at all. I would not order this dish again.\u003c/p>\n\u003cp>Without wine or dessert the bill for two was $100. Kind of pricey, but I would definitely go back there again on a special occasion. Most accommodating and knowledgeable staff.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacqueline-debose.jpg\" alt=\"Jacqueline\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jacqueline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Director of Senior Nutrition Program\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Rouge\u003cbr>\n\u003cstrong>Reviewed Le Colonial:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>I don’t know where to start. I know: I’ll start with the good things\u003cbr>\ngreat décor, excellent duck. Now for the less than good things. The wait staff was not very cooperative regarding my request for a flashlight, because the lighting was so poor that me and my guest couldn’t read the menu. After several tries, the waiter produced a key light, which wasn’t adequate. I resorted to having my friends read me sections of the menu. The noise level was very high one because the tables were very close and also because guests, who were using the upstairs bar area before coming to dinner, were often talking with the same level that one talks at when they’re in a crowded bar lounge.\u003c/p>\n\u003cp>We started our meal with the Sampler Appetizer. I have never had a spring roll so dry, tough, and hard. The crab cake was not a crab cake, rather it was a soft and wet mound of crab with a binding that was not easy to identify. We thought that the food was prepared and reheated in a microwave, because our food was presented to us within minutes of our placing our order. This is really hard for me to write because I’m thinking maybe I just don’t get it: why are all these people in here for this terrible food? Where are the Vietnamese? If it’s that great of a meal why aren’t they here? We decided that this is a tourist destination stop, a place recommended by the front desk of nearby hotels. Is there a kickback to hotel staff? There was no feeling of neighborhood or community dining. To add insult to injury, our wait staff person announced, in a gentle way, “Thank you for coming” and stood at our table as a gesture of “you don’t have to go home, you just have to get out of here.”\u003c/p>\n\u003cp>My entree for the evening was Cuu Nuong or grilled lamb chops with braised eggplant and mint-apple salad. This dish was covered with a wilted bed of greens the eggplant was overcooked, which made the taste indecipherable. My guest #1 ordered the Ca Nuong, grilled sturgeon. She thought that the fish was frozen and the spicy cucumber sauce ended up being a tomato sauce with not a hint of cucumbers. Guest #2 ordered the Mi Vit, roasted Peking duck, which she thought was great. It had a tender and delicious pomegranate glaze and succulent tender green beans. As a side dish we ordered the Bap Xao, grilled organic yellow corn with chili salt and lime. The corn was difficult to eat because it was cut into small ringlets, so your only alternative was to eat the corn with your fingers. The corn tasted like it had been boiled and coated in Old Bay Crab Boil.\u003c/p>\n\u003cp>Our dessert was another step into poor dining. We ordered two items from the dessert menu, beignets and mung bean cheesecake with vanilla ice cream and ginger sauce. I just can’t tell you how hard it is for me to write such a negative review, I keep asking myself, “What’s wrong with me?” However, when I think about who was in the room maybe that is the answer. Most of the guests appeared to be tourists, and that’s not to say a tourist doesn’t know good food, but maybe, just maybe, tourists are directed to this establishment. Notice I’m moving away from using the term or language of calling LE COLONIAL A RESTAURANT.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-schaefer.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Firm Communications Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bill’s Place\u003cbr>\n\u003cstrong>Reviewed Le Colonial:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>“Hidden Gem Leaves Lasting Impression”\u003c/p>\n\u003cp>To call Le Colonial a Vietnamese restaurant is really unfair. The unique Asian-French cuisine seems to draw its inspiration from, not only colonial Vietnam, but also China, Thailand, and other exotic Asian destinations.\u003c/p>\n\u003cp>The experience, however, does not even begin with the food, but rather when you enter the restaurant, which is hidden in an alley a few blocks from Union Square. Patrons climb a wide limestone staircase and then walk across an open-air, glass-canopied patio and then enter through two large doors.\u003c/p>\n\u003cp>We had arrived before our two guests, so the staff invited us up to the large, upstairs lounge. The lounge has a separate food menu and offers a number of tropical and Asian-inspired cocktails. Although the old Trader Vic’s space is starting to show its age with some well-worn furniture and chipped walls, the décor is dark and inviting. We sipped on our drinks in an overstuffed couch and enjoyed previewing a menu before our meal.\u003c/p>\n\u003cp>When our guests arrived, we sauntered back downstairs into the formal dining room and were greeted promptly by our server. The attentive wait staff at Le Colonial performed amazingly from start to finish, and the service was matched only by the quality and taste of the food. Because no one in our party had eaten at the restaurant, we quizzed the waiter for his favorites. Rather than making the simple suggestion of a tasting plate, he offered his favorites from all sections of the menu. He also helped guide us in the number of plates to order for our table size. Oftentimes, waiters will recommend too many dishes, but his recommendations were spot on.\u003c/p>\n\u003cp>The restaurant boasts an extensive wine list, and the waiter enlisted the help of the sommelier. After spending a few minutes discussing our tastes in wine, and clearly having a great sense of the chef’s menu, he recommended a Pinot Noir not even on the menu. The wine had just arrived, and he had sampled it a few days earlier. The bottle choice complemented our wide array of flavors throughout the night and left us talking about it — and the recommendation –throughout the evening.\u003c/p>\n\u003cp>Le Colonial serves its food family-style, and to really capture the variety of influences and flavors this kitchen serves up, your party should number at least four guests, so you can sample a number of different dishes. On our recent visit, our party of four had three appetizers, four main dishes, three sides and four desserts — although it was tough to get anyone to share their dessert!\u003cbr>\nThe appetizer portion of the menu is split into two parts, rolls and appetizers. Our table thoroughly enjoyed the soft rice paper rolls filled with poached prawns, rice noodles, bean sprouts, mint and cilantro, served with a peanut dipping sauce, our waiter’s recommendation. While you can find rolls at most Vietnamese restaurants, this definitely stood out — the cool rice paper roll, the large meaty, fresh-tasting prawns, the crunch of the veggies, and the strong mint and cilantro finishing off the taste. We agreed we could eat them without the peanut dipping sauce, but it certainly added another layer of taste and texture to this great starter.\u003c/p>\n\u003cp>We also enjoyed the minced Oregon County Farms beef tenderloin flavored with lemongrass and peanut, wrapped in a grape leaf and grilled, and served with scallion oil and toasted peanuts. The chef has taken a traditional Vietnamese dish –- Beef La Lot — and taken it to a more sophisticated level with the finer choice of meat and use of the grape leaf. Again, the spices seemed jump through leaf and into your mouth. This dish also demonstrated the kitchen pays close attention to details. One of the dinner guests pointed out an amazing vinaigrette dressing over the garnish. While many eaters may bypass the small greens on the side and head straight for the beef, the kitchen took the time to accompany the dish with a tangy side.\u003c/p>\n\u003cp>It’s tough to find any faults with our meal or experience, but the one dish that disappointed were the seared pot stickers filled with scallops, ginger, and herbs, and served with a sesame-citrus sauce. Unlike our other appetizers, the flavors were more subdued, and we agreed the pot sticker wrappers could have been crispier and less soggy.\u003c/p>\n\u003cp>The main courses we sampled included a number of Asian inspirations. All arrived at the table at once and did not come in stages. The good news is that this allowed us to try a number of flavors at once. The bad news is the plates barely fit on the table and forced us to solve a puzzle every time we picked up a dish and passed it around.\u003c/p>\n\u003cp>The coconut curry with black tiger prawns, mangoes, eggplant, and Asian basil was a big winner. The kitchen took a Thai staple, and again, brought to a different level with its unique take. The meaty tiger prawns were cooked to perfection and sat in a yellow curry sauce that showed off a variety of flavors and left just enough of a burn in your mouth to remind you that you had just eaten curry. The sweetness of the mangoes were a tremendous balance to the spice, and rather than including boiled white potatoes, the dish used what tasted like sweet potatoes. I enjoyed this dish so much that I could not waste a drop of the curry after we had finished the bowl and poured the remaining contents over the sticky, jasmine rice.\u003c/p>\n\u003cp>The chef’s mastery of spice and flavors was at work again with the roasted Peking duck breast with a pomegranate glaze served with sautéed green beans, sliced pineapple, and five-spice duck confit. The chef transformed this traditional Chinese and San Francisco favorite into another unique tasting experience. The sweetness of the pineapple paired with the spices and pomegranate glaze worked extremely well. The green beans added nice color to this very pretty looking dish.\u003c/p>\n\u003cp>There was nothing pretty about the evening special: a two-pound grilled fresh Maine lobster. The kitchen had broken the lobster into large pieces, but generally left it whole. Though it required some work, the meat was sweet and tasted extremely fresh. Rather than trying to do anything to the dish, the kitchen smartly left the lobster alone. Given how great it tasted, we had no qualms working for this portion of the meal and making a bit of a mess.\u003c/p>\n\u003cp>Our final dish was cubes of beef tenderloin wok-tossed in garlic and soy sauce served with organic watercress tomatoes and crispy potatoes. The meat was juicy and extremely tender. The flavors were subdued with this dish, but they highlighted the great taste of the beef and complemented it well. The surprise was the potato chips. It was an unexpected accompaniment, but they were very good. Thinly cut and fried to a crispy golden brown, they were a nice touch and also added some texture to the dish.\u003c/p>\n\u003cp>I would be remiss in not mentioning the sides. You should not miss the wok-tossed blue lake green beans with a garlic-soy sauce. Quickly blanched, the beans retained their crispy crunch and were lightly tossed in the garlic soy sauce. If your mother still lectures you about eating veggies, this is the way to do it. The grilled organic yellow corn with chili, salt, and lime was a close second to the green beans. Cut into small pieces of the cob, the corn was extremely sweet, but carried a strong kick from the chili powder. The hints of salt and lime were a perfect complement to spice.\u003c/p>\n\u003cp>Although diners can share their desserts, our table seemed to zero in on what we wanted, and no one seemed in a hurry to share. The big hit seemed to be the petite beignets. Although one might have guessed from the name that the beignets would be on the small side, the dish consisted of three large beignets, each a different flavor: chocolate, glazed, and sugar. They were then topped with a fruit topping and whipped cream. The beignets were warm and puffy in the middle and everything you would want from a doughy dessert. The mango and berry crêpes were a nice, subtle, and sweet ending to the evening for one of our guests. The fried ice cream with bananas, chocolate sauce, and caramel was a little disappointing. While it tasted great, we had hoped the ice cream would not have completely melted inside the crispy wrapping. Instead, when we opened the fried phyllo dough, the melted ice cream ran all over the dish. It is difficult to fry ice cream and not melt it, but it can be done.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>From the grand entrance into the restaurant, to the lounge, to the dining room, and to the food, Le Colonial is an elegant and sophisticated experience. A well-trained, attentive wait staff reinforces that image, as does the bill. Our tab, without our great wine choice, was more than $80 per person. If it’s a special occasion — or you just need an excuse to dine in a nice restaurant — this would be a great choice. Whether it’s the space itself or the unique and complicated flavors of food, it’s easy to see why this is not your neighborhood Vietnamese restaurant.\u003c/p>\n\n",
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"excerpt": "\u003cstrong> Location:\u003c/strong>\r\n20 Cosmo Place (at Taylor Street)\r\nSan Francisco, CA 94109\r\n\u003cstrong> Phone:\u003c/strong> 415-931-3600\r\n\u003cstrong> Website:\u003c/strong> \u003ca href=\"http://www.lecolonialsf.com\" target=\"_blank\" rel=\"noopener\">www.lecolonialsf.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"description": " Location:\r\n20 Cosmo Place (at Taylor Street)\r\nSan Francisco, CA 94109\r\n Phone: 415-931-3600\r\n Website: www.lecolonialsf.com\r\nReviewed: Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong> Le Colonial Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=167\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial17.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial19.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial21.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cbr>\nBanh Xeo Tom: Crispy Rice Crêpe with Lobster; Ca Nuong: Grilled Sturgeon Marinated in Lemongrass and Chilies Served with Curry and Rice Noodles; Woked Whole Lobster\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lawrence-helman.jpg\" alt=\"Lawrence\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lawrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner & Documentary Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Le Colonial\u003cstrong>\u003cbr>\nReviewed Le Colonial:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>From the moment you step inside Le Colonial, (on the first-time, difficult-to-find, alley street, Cosmo Place in the Union Square/Tenderloin section of downtown), you know that the evening will be a special one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First of all the building is fantastic. It is a Spanish style, gable-roofed, warm building with high, carved-wood ceilings, and rich wooden carvings on the walls, and magnificent terra cotta tile underfoot. You walk (or take an elevator) to the second floor, which is in a semi open air space with a modern glass roof. This section is for dining, or waiting for your other diners, or drinks on classic rattan upholstered patio furniture –- all very high end and most comfortable. Overhead heaters are in place for those chilly nights when you still wish to be outside. They have thought of everything.\u003c/p>\n\u003cp>The main dining room on the second floor is like a film set right out of \u003ci>Casablanca\u003c/i> or \u003ci>Indochine\u003c/i>. It drips dark mahogany with a lacquered tin ceiling with fans and decorative lampshades. The room is hushed and lighting is perfect. Most inviting.\u003c/p>\n\u003cp>The servers present the menu and are friendly and most knowledgeable about the Vietnamese menu items. We were presented with the Summer Menu 2006. The servers’ uniforms –-black and loose fitting — are sorely in need of an update or, better yet, a more fitted look. The black hospital-like style makes the servers look unkempt but uniform.\u003c/p>\n\u003cp>I went with my friend Lisa and we started with two appetizers. Banh Xeo Tom: a crispy rice crêpe with lobster, prawns, bean sprouts, and lettuce cups. Fantastic taste, but the presentation was in need of help, as the lettuce cups overpowered the crêpes and actually hid them. A larger plate and maybe having the crêpes sit in the lettuce would make it look more appealing. But the taste was superb.\u003c/p>\n\u003cp>Next we had, Thit Bo Noung: braised short rib glazed with honey and ginger and served with an organic watercress salad. Fantastic taste. The meat just fell off the bone. Great taste and presentation. A fine mix of ginger and honey on a bed of watercress. YUMM.\u003c/p>\n\u003cp>The dishes were brought and cleared at just the right speed with no hovering servers. The staff was well mannered and friendly.\u003c/p>\n\u003cp>Then the main courses arrived. Ca Nuong: grilled sturgeon, marinated in lemongrass, chilies, and curry and served over rice noodles. I rarely see sturgeon on menus in the Bay Area, so when I do see it, I have to order it. I love the taste and the texture of the fish. The presentation is grilled on skewers and served over rice noodles and those damn lettuce cups. They prompt you to make a fish taco. The taste was great, but with the flimsy lettuce cups (again) and the sauce, it just makes a mess. So, I recommend to just eat the fish on the bed of noodles and have a great time with the sturgeon. Yumm. The fish was grilled to perfection.\u003c/p>\n\u003cp>Mi Vit: roasted Peking duck breast with pomegranate glaze, served with green beans and pineapple. This dish was most disappointing. The presentation was excellent as it was served on a bed of green beans. (Thankfully there were no lettuce cups.) The description promised pomegranate glaze, but there was none to taste in the dish. The sliced duck was a bit fatty, and the cubed pineapple overpowered the other flavors on the duck. Each pineapple chunk fought for dominance and the tartness did not complement the taste of the duck at all. I would not order this dish again.\u003c/p>\n\u003cp>Without wine or dessert the bill for two was $100. Kind of pricey, but I would definitely go back there again on a special occasion. Most accommodating and knowledgeable staff.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacqueline-debose.jpg\" alt=\"Jacqueline\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jacqueline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Director of Senior Nutrition Program\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Rouge\u003cbr>\n\u003cstrong>Reviewed Le Colonial:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>I don’t know where to start. I know: I’ll start with the good things\u003cbr>\ngreat décor, excellent duck. Now for the less than good things. The wait staff was not very cooperative regarding my request for a flashlight, because the lighting was so poor that me and my guest couldn’t read the menu. After several tries, the waiter produced a key light, which wasn’t adequate. I resorted to having my friends read me sections of the menu. The noise level was very high one because the tables were very close and also because guests, who were using the upstairs bar area before coming to dinner, were often talking with the same level that one talks at when they’re in a crowded bar lounge.\u003c/p>\n\u003cp>We started our meal with the Sampler Appetizer. I have never had a spring roll so dry, tough, and hard. The crab cake was not a crab cake, rather it was a soft and wet mound of crab with a binding that was not easy to identify. We thought that the food was prepared and reheated in a microwave, because our food was presented to us within minutes of our placing our order. This is really hard for me to write because I’m thinking maybe I just don’t get it: why are all these people in here for this terrible food? Where are the Vietnamese? If it’s that great of a meal why aren’t they here? We decided that this is a tourist destination stop, a place recommended by the front desk of nearby hotels. Is there a kickback to hotel staff? There was no feeling of neighborhood or community dining. To add insult to injury, our wait staff person announced, in a gentle way, “Thank you for coming” and stood at our table as a gesture of “you don’t have to go home, you just have to get out of here.”\u003c/p>\n\u003cp>My entree for the evening was Cuu Nuong or grilled lamb chops with braised eggplant and mint-apple salad. This dish was covered with a wilted bed of greens the eggplant was overcooked, which made the taste indecipherable. My guest #1 ordered the Ca Nuong, grilled sturgeon. She thought that the fish was frozen and the spicy cucumber sauce ended up being a tomato sauce with not a hint of cucumbers. Guest #2 ordered the Mi Vit, roasted Peking duck, which she thought was great. It had a tender and delicious pomegranate glaze and succulent tender green beans. As a side dish we ordered the Bap Xao, grilled organic yellow corn with chili salt and lime. The corn was difficult to eat because it was cut into small ringlets, so your only alternative was to eat the corn with your fingers. The corn tasted like it had been boiled and coated in Old Bay Crab Boil.\u003c/p>\n\u003cp>Our dessert was another step into poor dining. We ordered two items from the dessert menu, beignets and mung bean cheesecake with vanilla ice cream and ginger sauce. I just can’t tell you how hard it is for me to write such a negative review, I keep asking myself, “What’s wrong with me?” However, when I think about who was in the room maybe that is the answer. Most of the guests appeared to be tourists, and that’s not to say a tourist doesn’t know good food, but maybe, just maybe, tourists are directed to this establishment. Notice I’m moving away from using the term or language of calling LE COLONIAL A RESTAURANT.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-schaefer.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Firm Communications Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bill’s Place\u003cbr>\n\u003cstrong>Reviewed Le Colonial:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>“Hidden Gem Leaves Lasting Impression”\u003c/p>\n\u003cp>To call Le Colonial a Vietnamese restaurant is really unfair. The unique Asian-French cuisine seems to draw its inspiration from, not only colonial Vietnam, but also China, Thailand, and other exotic Asian destinations.\u003c/p>\n\u003cp>The experience, however, does not even begin with the food, but rather when you enter the restaurant, which is hidden in an alley a few blocks from Union Square. Patrons climb a wide limestone staircase and then walk across an open-air, glass-canopied patio and then enter through two large doors.\u003c/p>\n\u003cp>We had arrived before our two guests, so the staff invited us up to the large, upstairs lounge. The lounge has a separate food menu and offers a number of tropical and Asian-inspired cocktails. Although the old Trader Vic’s space is starting to show its age with some well-worn furniture and chipped walls, the décor is dark and inviting. We sipped on our drinks in an overstuffed couch and enjoyed previewing a menu before our meal.\u003c/p>\n\u003cp>When our guests arrived, we sauntered back downstairs into the formal dining room and were greeted promptly by our server. The attentive wait staff at Le Colonial performed amazingly from start to finish, and the service was matched only by the quality and taste of the food. Because no one in our party had eaten at the restaurant, we quizzed the waiter for his favorites. Rather than making the simple suggestion of a tasting plate, he offered his favorites from all sections of the menu. He also helped guide us in the number of plates to order for our table size. Oftentimes, waiters will recommend too many dishes, but his recommendations were spot on.\u003c/p>\n\u003cp>The restaurant boasts an extensive wine list, and the waiter enlisted the help of the sommelier. After spending a few minutes discussing our tastes in wine, and clearly having a great sense of the chef’s menu, he recommended a Pinot Noir not even on the menu. The wine had just arrived, and he had sampled it a few days earlier. The bottle choice complemented our wide array of flavors throughout the night and left us talking about it — and the recommendation –throughout the evening.\u003c/p>\n\u003cp>Le Colonial serves its food family-style, and to really capture the variety of influences and flavors this kitchen serves up, your party should number at least four guests, so you can sample a number of different dishes. On our recent visit, our party of four had three appetizers, four main dishes, three sides and four desserts — although it was tough to get anyone to share their dessert!\u003cbr>\nThe appetizer portion of the menu is split into two parts, rolls and appetizers. Our table thoroughly enjoyed the soft rice paper rolls filled with poached prawns, rice noodles, bean sprouts, mint and cilantro, served with a peanut dipping sauce, our waiter’s recommendation. While you can find rolls at most Vietnamese restaurants, this definitely stood out — the cool rice paper roll, the large meaty, fresh-tasting prawns, the crunch of the veggies, and the strong mint and cilantro finishing off the taste. We agreed we could eat them without the peanut dipping sauce, but it certainly added another layer of taste and texture to this great starter.\u003c/p>\n\u003cp>We also enjoyed the minced Oregon County Farms beef tenderloin flavored with lemongrass and peanut, wrapped in a grape leaf and grilled, and served with scallion oil and toasted peanuts. The chef has taken a traditional Vietnamese dish –- Beef La Lot — and taken it to a more sophisticated level with the finer choice of meat and use of the grape leaf. Again, the spices seemed jump through leaf and into your mouth. This dish also demonstrated the kitchen pays close attention to details. One of the dinner guests pointed out an amazing vinaigrette dressing over the garnish. While many eaters may bypass the small greens on the side and head straight for the beef, the kitchen took the time to accompany the dish with a tangy side.\u003c/p>\n\u003cp>It’s tough to find any faults with our meal or experience, but the one dish that disappointed were the seared pot stickers filled with scallops, ginger, and herbs, and served with a sesame-citrus sauce. Unlike our other appetizers, the flavors were more subdued, and we agreed the pot sticker wrappers could have been crispier and less soggy.\u003c/p>\n\u003cp>The main courses we sampled included a number of Asian inspirations. All arrived at the table at once and did not come in stages. The good news is that this allowed us to try a number of flavors at once. The bad news is the plates barely fit on the table and forced us to solve a puzzle every time we picked up a dish and passed it around.\u003c/p>\n\u003cp>The coconut curry with black tiger prawns, mangoes, eggplant, and Asian basil was a big winner. The kitchen took a Thai staple, and again, brought to a different level with its unique take. The meaty tiger prawns were cooked to perfection and sat in a yellow curry sauce that showed off a variety of flavors and left just enough of a burn in your mouth to remind you that you had just eaten curry. The sweetness of the mangoes were a tremendous balance to the spice, and rather than including boiled white potatoes, the dish used what tasted like sweet potatoes. I enjoyed this dish so much that I could not waste a drop of the curry after we had finished the bowl and poured the remaining contents over the sticky, jasmine rice.\u003c/p>\n\u003cp>The chef’s mastery of spice and flavors was at work again with the roasted Peking duck breast with a pomegranate glaze served with sautéed green beans, sliced pineapple, and five-spice duck confit. The chef transformed this traditional Chinese and San Francisco favorite into another unique tasting experience. The sweetness of the pineapple paired with the spices and pomegranate glaze worked extremely well. The green beans added nice color to this very pretty looking dish.\u003c/p>\n\u003cp>There was nothing pretty about the evening special: a two-pound grilled fresh Maine lobster. The kitchen had broken the lobster into large pieces, but generally left it whole. Though it required some work, the meat was sweet and tasted extremely fresh. Rather than trying to do anything to the dish, the kitchen smartly left the lobster alone. Given how great it tasted, we had no qualms working for this portion of the meal and making a bit of a mess.\u003c/p>\n\u003cp>Our final dish was cubes of beef tenderloin wok-tossed in garlic and soy sauce served with organic watercress tomatoes and crispy potatoes. The meat was juicy and extremely tender. The flavors were subdued with this dish, but they highlighted the great taste of the beef and complemented it well. The surprise was the potato chips. It was an unexpected accompaniment, but they were very good. Thinly cut and fried to a crispy golden brown, they were a nice touch and also added some texture to the dish.\u003c/p>\n\u003cp>I would be remiss in not mentioning the sides. You should not miss the wok-tossed blue lake green beans with a garlic-soy sauce. Quickly blanched, the beans retained their crispy crunch and were lightly tossed in the garlic soy sauce. If your mother still lectures you about eating veggies, this is the way to do it. The grilled organic yellow corn with chili, salt, and lime was a close second to the green beans. Cut into small pieces of the cob, the corn was extremely sweet, but carried a strong kick from the chili powder. The hints of salt and lime were a perfect complement to spice.\u003c/p>\n\u003cp>Although diners can share their desserts, our table seemed to zero in on what we wanted, and no one seemed in a hurry to share. The big hit seemed to be the petite beignets. Although one might have guessed from the name that the beignets would be on the small side, the dish consisted of three large beignets, each a different flavor: chocolate, glazed, and sugar. They were then topped with a fruit topping and whipped cream. The beignets were warm and puffy in the middle and everything you would want from a doughy dessert. The mango and berry crêpes were a nice, subtle, and sweet ending to the evening for one of our guests. The fried ice cream with bananas, chocolate sauce, and caramel was a little disappointing. While it tasted great, we had hoped the ice cream would not have completely melted inside the crispy wrapping. Instead, when we opened the fried phyllo dough, the melted ice cream ran all over the dish. It is difficult to fry ice cream and not melt it, but it can be done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From the grand entrance into the restaurant, to the lounge, to the dining room, and to the food, Le Colonial is an elegant and sophisticated experience. A well-trained, attentive wait staff reinforces that image, as does the bill. Our tab, without our great wine choice, was more than $80 per person. If it’s a special occasion — or you just need an excuse to dine in a nice restaurant — this would be a great choice. Whether it’s the space itself or the unique and complicated flavors of food, it’s easy to see why this is not your neighborhood Vietnamese restaurant.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pasta Moon: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=156\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=160\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/19/check-please-bay-area-season-2-episode-4-204/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp204iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon16.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon18.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon19.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cbr>\nGrilled Steak with Corn, Mushrooms, and Gorgonzola; Linguini with White Sauce, Chicken, Sage, and Cranberries; Marscapone Cheesecake with Hazelnuts and Chocolate Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-moody1.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director Sales Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pasta Moon\u003cbr>\n\u003cstrong>Reviewed Pasta Moon:\u003c/strong> Tuesday, July 20, 2006\u003c/p>\n\u003cp>Whether for an afternoon outing or an arrival just at sunset, Half Moon Bay usually rewards you with a pleasant drive up or down the coast. And now, add to your journey a wonderful, intimate, Italian restaurant, Pasta Moon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pasta Moon provides a pleasant combination of friendly, informative staff and a wonderful Italian wine list that is paired with food of unique blending and distinct flavor, all which is presented in a setting that is pleasant and comfortable. With a bar that is separated from the dining area, you can enjoy the company of your table in a conversation-promoting environment. The staff is ever ready to provide specific and detailed information on the entire menu range as well as the wine list. A huge plus with the staff is the tenure they bring. They absolutely know the restaurant, the food, and the wine. The owner is about and always available for input.\u003c/p>\n\u003cp>The main menu changes with the seasons and provides consistency of choice for frequent visitors. The “Chef’s Selection’s” menu changes almost daily, depending on the freshness of the ingredients available in the local market. If you are unsure of a particular wine selection, you are encouraged to share a glass before ordering for your meal. My wife and I usually enjoy splitting our meals to add to the variety. Here, too, you are accommodated without bother. The meal portions are usually sufficient to leave you satisfied with room enough for even the most ardent dieter to try one of the desserts. Here, again, sharing is understood.\u003c/p>\n\u003cp>As your meal ends and the bill has been paid, you will not feel taken advantage of. With the right amount of well thought-out and prepared food, an extensive wine list, professional service, and a relaxed semi-formal atmosphere, the value quotient at Pasta Moon is sky high.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amy-ward.jpg\" alt=\"Amy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Supervisor in Advertising\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Town Hall\u003cbr>\n\u003cstrong>Reviewed Pasta Moon:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>I hadn’t been to Half Moon Bay before, so I had no expectations of the town or the restaurant. We arrived half an hour early for our reservation, and decided to enjoy a cocktail at the bar. One doesn’t see Prosecco available very often on menus; I was stoked to order it, since I recently got back from Italy where I enjoyed it often (usually before noon in a cafe with the locals).\u003c/p>\n\u003cp>We were seated promptly in the main dining room; a charming room with beam ceilings, and large scenic windows. My companions and I were all discussing the menu feverishly when our waiter, Dana, arrived. I normally ask for server recommendations, so we ordered based on input from him. We ordered two appetizers (the fried asparagus and the tomato salad). Then, for entrees: two pastas and the steak. Though we didn’t specifically ask, our waiter served our entire meal “family style,” which was perfect.\u003c/p>\n\u003cp>A funny story about the wine we ordered: I chose what I thought was a $30 bottle of wine (it must have been the glass price). Ha-ha, it turned out to be $150 bottle. We were all commenting how great it was, and only figured out the price discrepancy when we were going to order another. When we (obviously) ordered a less expensive bottle, our beautiful (and now empty) wine glasses were whisked away and replaced with barware glasses for our “cheap” bottle.\u003c/p>\n\u003cp>Is there a better way to work in a serving of your daily vegetables, than to eat them deep fried? I don’t think so. The asparagus was crispy with a perfect aioli and covered with plenty of Parmigiano-Reggiano. The tomato salad was simple. Good, not great.\u003c/p>\n\u003cp>Of the three entrees we shared, I am hard-pressed to pick my favorite — the lasagna was delish and they weren’t kidding about the sausage, as it was jam-packed with chunks of it! (I have a special weakness for ALL Italian pork products). The pappardelle was delicate, with a nice truffle accent — similar to something you would get in Italy.\u003c/p>\n\u003cp>Seeing as how we were ordering two pastas, we wanted to round out our meal with a meat dish. Normally, I wouldn’t order steak in a restaurant because I find it can be hit or miss. There were only three “protein” choices on the main menu, we ordered the steak on our server’s recommendation, and it turned out to be a wonderful surprise — it was perfectly done and served with plenty of perfect summer corn, chanterelle mushrooms, blue cheese, a light demi-glace, and fries.\u003c/p>\n\u003cp>Besides the wine, we all agreed the desserts were a highlight. On a recommendation from a neighboring table, we ordered the chocolate molten cake with peanut butter (YUM!), and the cheesecake (I’m a big mascarpone fan). Both ROCKED, and despite being super full, there was not a bite left.\u003c/p>\n\u003cp>The portions were plentiful, and our server was friendly and attentive (no doubt based on the $150 bottle of wine!) I would re-order any of the entrees again, and there were plenty of other things I’d like to sample (along with an extensive “specials” list that I assume frequently changes). My only complaint would be that none of the entrees we ordered were served as hot as I would have liked them.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/robert-hurkman.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barista /Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Suppenküche\u003cstrong>\u003cbr>\nReviewed Pasta Moon:\u003c/strong> Friday, August 11, 2006\u003c/p>\n\u003cp>Half Moon Bay is a bit far from San Francisco, but the drive down the coast is very scenic and relaxing. Finding the restaurant was easy, as was parking in their small downtown area. Upon entering Pasta Moon, we were greeted by the hostess with a weird look and asked if I had a reservation, which I didn’t, but we were seated right away. The table was very small and lodged in between two other tables, with barely enough room to squeeze through so I could sit down. The lighting was turned down and the noise level was low with the exception of a few kids. The overall ambiance was very relaxing.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The crowd was mainly nicely-dressed people in their forties and fifties. We were given an extensive wine list, which was a thick binder that must have over fifty wines, but strangely only five average beers were offered. After we ordered, the calamari arrived promptly, which was very good, especially the hand-made marinara sauce. About halfway through the appetizer I had evidently forgotten to put my napkin in my lap, so the waiter came over, took my napkin off the table, and proceeded to unfold it and place it in my lap. This was obviously quite embarrassing, in front of my date and the other parties beside me. After we finished the appetizer, the main dishes were served almost immediately. The lasagna was totally killer! It was a huge piece with homemade sausage, which was kind of sweet, accompanied by some sort of dry red pepper, which may sound strange, but it was balanced incredibly well. I have never had lasagna prepared like that. My date originally wanted the gnocchi, but that was unavailable, so she settled with something truly amazing: the linguini with some sort of white sauce and chicken prepared with sage and dried cranberries. Once again, I thought it sounded kind of weird, but it balanced out perfectly and the chicken could not have been cooked any better. The sauce was not too heavy, and they took great care to put the perfect amount of sauce on the dish, the cranberries also added a great zing to the dish. For dessert we decided on the tiramisu, which unfortunately was just average. Overall, I loved the main dishes with their unique flavor combinations, however I feel it was a touch pricey. I noticed another party sharing some pizza, it actually looked really good, so next time I’m itching to leave San Francisco, I just might head on down to the Pasta Moon.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n315 Main Street (near Stone Pine Road)\r\nHalf Moon Bay, CA 94019\r\n\u003cstrong>Phone:\u003c/strong> 650-726-5125\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pastamoon.com\" target=\"_blank\" rel=\"noopener\">www.pastamoon.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pasta Moon: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=156\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=160\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/19/check-please-bay-area-season-2-episode-4-204/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp204iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon16.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon18.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon19.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cbr>\nGrilled Steak with Corn, Mushrooms, and Gorgonzola; Linguini with White Sauce, Chicken, Sage, and Cranberries; Marscapone Cheesecake with Hazelnuts and Chocolate Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-moody1.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director Sales Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pasta Moon\u003cbr>\n\u003cstrong>Reviewed Pasta Moon:\u003c/strong> Tuesday, July 20, 2006\u003c/p>\n\u003cp>Whether for an afternoon outing or an arrival just at sunset, Half Moon Bay usually rewards you with a pleasant drive up or down the coast. And now, add to your journey a wonderful, intimate, Italian restaurant, Pasta Moon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pasta Moon provides a pleasant combination of friendly, informative staff and a wonderful Italian wine list that is paired with food of unique blending and distinct flavor, all which is presented in a setting that is pleasant and comfortable. With a bar that is separated from the dining area, you can enjoy the company of your table in a conversation-promoting environment. The staff is ever ready to provide specific and detailed information on the entire menu range as well as the wine list. A huge plus with the staff is the tenure they bring. They absolutely know the restaurant, the food, and the wine. The owner is about and always available for input.\u003c/p>\n\u003cp>The main menu changes with the seasons and provides consistency of choice for frequent visitors. The “Chef’s Selection’s” menu changes almost daily, depending on the freshness of the ingredients available in the local market. If you are unsure of a particular wine selection, you are encouraged to share a glass before ordering for your meal. My wife and I usually enjoy splitting our meals to add to the variety. Here, too, you are accommodated without bother. The meal portions are usually sufficient to leave you satisfied with room enough for even the most ardent dieter to try one of the desserts. Here, again, sharing is understood.\u003c/p>\n\u003cp>As your meal ends and the bill has been paid, you will not feel taken advantage of. With the right amount of well thought-out and prepared food, an extensive wine list, professional service, and a relaxed semi-formal atmosphere, the value quotient at Pasta Moon is sky high.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amy-ward.jpg\" alt=\"Amy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Supervisor in Advertising\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Town Hall\u003cbr>\n\u003cstrong>Reviewed Pasta Moon:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>I hadn’t been to Half Moon Bay before, so I had no expectations of the town or the restaurant. We arrived half an hour early for our reservation, and decided to enjoy a cocktail at the bar. One doesn’t see Prosecco available very often on menus; I was stoked to order it, since I recently got back from Italy where I enjoyed it often (usually before noon in a cafe with the locals).\u003c/p>\n\u003cp>We were seated promptly in the main dining room; a charming room with beam ceilings, and large scenic windows. My companions and I were all discussing the menu feverishly when our waiter, Dana, arrived. I normally ask for server recommendations, so we ordered based on input from him. We ordered two appetizers (the fried asparagus and the tomato salad). Then, for entrees: two pastas and the steak. Though we didn’t specifically ask, our waiter served our entire meal “family style,” which was perfect.\u003c/p>\n\u003cp>A funny story about the wine we ordered: I chose what I thought was a $30 bottle of wine (it must have been the glass price). Ha-ha, it turned out to be $150 bottle. We were all commenting how great it was, and only figured out the price discrepancy when we were going to order another. When we (obviously) ordered a less expensive bottle, our beautiful (and now empty) wine glasses were whisked away and replaced with barware glasses for our “cheap” bottle.\u003c/p>\n\u003cp>Is there a better way to work in a serving of your daily vegetables, than to eat them deep fried? I don’t think so. The asparagus was crispy with a perfect aioli and covered with plenty of Parmigiano-Reggiano. The tomato salad was simple. Good, not great.\u003c/p>\n\u003cp>Of the three entrees we shared, I am hard-pressed to pick my favorite — the lasagna was delish and they weren’t kidding about the sausage, as it was jam-packed with chunks of it! (I have a special weakness for ALL Italian pork products). The pappardelle was delicate, with a nice truffle accent — similar to something you would get in Italy.\u003c/p>\n\u003cp>Seeing as how we were ordering two pastas, we wanted to round out our meal with a meat dish. Normally, I wouldn’t order steak in a restaurant because I find it can be hit or miss. There were only three “protein” choices on the main menu, we ordered the steak on our server’s recommendation, and it turned out to be a wonderful surprise — it was perfectly done and served with plenty of perfect summer corn, chanterelle mushrooms, blue cheese, a light demi-glace, and fries.\u003c/p>\n\u003cp>Besides the wine, we all agreed the desserts were a highlight. On a recommendation from a neighboring table, we ordered the chocolate molten cake with peanut butter (YUM!), and the cheesecake (I’m a big mascarpone fan). Both ROCKED, and despite being super full, there was not a bite left.\u003c/p>\n\u003cp>The portions were plentiful, and our server was friendly and attentive (no doubt based on the $150 bottle of wine!) I would re-order any of the entrees again, and there were plenty of other things I’d like to sample (along with an extensive “specials” list that I assume frequently changes). My only complaint would be that none of the entrees we ordered were served as hot as I would have liked them.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/robert-hurkman.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barista /Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Suppenküche\u003cstrong>\u003cbr>\nReviewed Pasta Moon:\u003c/strong> Friday, August 11, 2006\u003c/p>\n\u003cp>Half Moon Bay is a bit far from San Francisco, but the drive down the coast is very scenic and relaxing. Finding the restaurant was easy, as was parking in their small downtown area. Upon entering Pasta Moon, we were greeted by the hostess with a weird look and asked if I had a reservation, which I didn’t, but we were seated right away. The table was very small and lodged in between two other tables, with barely enough room to squeeze through so I could sit down. The lighting was turned down and the noise level was low with the exception of a few kids. The overall ambiance was very relaxing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The crowd was mainly nicely-dressed people in their forties and fifties. We were given an extensive wine list, which was a thick binder that must have over fifty wines, but strangely only five average beers were offered. After we ordered, the calamari arrived promptly, which was very good, especially the hand-made marinara sauce. About halfway through the appetizer I had evidently forgotten to put my napkin in my lap, so the waiter came over, took my napkin off the table, and proceeded to unfold it and place it in my lap. This was obviously quite embarrassing, in front of my date and the other parties beside me. After we finished the appetizer, the main dishes were served almost immediately. The lasagna was totally killer! It was a huge piece with homemade sausage, which was kind of sweet, accompanied by some sort of dry red pepper, which may sound strange, but it was balanced incredibly well. I have never had lasagna prepared like that. My date originally wanted the gnocchi, but that was unavailable, so she settled with something truly amazing: the linguini with some sort of white sauce and chicken prepared with sage and dried cranberries. Once again, I thought it sounded kind of weird, but it balanced out perfectly and the chicken could not have been cooked any better. The sauce was not too heavy, and they took great care to put the perfect amount of sauce on the dish, the cranberries also added a great zing to the dish. For dessert we decided on the tiramisu, which unfortunately was just average. Overall, I loved the main dishes with their unique flavor combinations, however I feel it was a touch pricey. I noticed another party sharing some pizza, it actually looked really good, so next time I’m itching to leave San Francisco, I just might head on down to the Pasta Moon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Town Hall: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=157\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=161\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/19/check-please-bay-area-season-2-episode-4-204/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp204iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/townhall21.jpg\" alt=\"Town Hall\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/townhall20.jpg\" alt=\"Town Hall\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/townhall23.jpg\" alt=\"Town Hall\" hspace=\"3\">\u003cbr>\n Faith’s Ham and Cheese Toast with Poached Egg and Jalapeño Cream; Alaskan Halibut with Lemon Pine Nut Crust, Potato, Artichoke, and Clam Hash with Spinach Purée and Sherry-Garlic Aioli; San Francisco’s Best Hot Chocolate\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amy-ward.jpg\" alt=\"Amy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Supervisor in Advertising\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Town Hall\u003cbr>\n\u003cstrong>Reviewed Town Hall:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>I’ve read reviews that say Town Hall is not the kind of place you should go for an intimate date, HOWEVER, I contend that anyone who takes me on a date here is a superstar!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is one of those places that feels like a big hug when you walk in. Everyone, from the hostess, to the wait staff, to the guy who fills your water glass, is professional, gracious, and welcoming without being stuffy or pretentious. This is exactly the kind of experience I want when dining out.\u003c/p>\n\u003cp>Three of us started with one of their specialty cocktails, these are a treat — beautifully presented, and not for the faint of heart, as they can pack quite an alcoholic punch.\u003c/p>\n\u003cp>Since I’m well aware of their hearty entree sizes, our table spilt three appetizers. We ordered the tomato fondue, which my niece and nephew promptly scarfed down, the crispy tempura-battered squash blossoms bursting with four kinds of gooey cheese, and my favorite appetizer in the world: Faith’s warm ham and cheese toast with the jalapeño cream, topped with a perfectly poached egg (probably a heart attack on a plate, but worth the coronary every time).\u003c/p>\n\u003cp>The braised short ribs were my entree choice. As expected, it was a generous portion, fork tender, beautifully presented, and yummy. My sister had the fried chicken. Tasting one bite wasn’t nearly enough, I now want to go back ASAP and order it all for myself. (If I close my eyes as I write this, I can almost taste the crispy, blistered skin, and the super tender meat — excuse me as I wipe the drool off my keyboard). Each one of us cleaned our plates, which is no easy feat.\u003c/p>\n\u003cp>Over the years, I have developed a scientific “hierarchy of desserts” ordering protocol — a gal has to have a system for important decisions.\u003c/p>\n\u003cp>In order of preference:\u003cbr>\n1) Anything you have to order BEFORE the meal (this is rare)\u003cbr>\n2) Anything served warm\u003cbr>\n3) Anything chocolate-based\u003cbr>\n4) Anything that is “seasonal” (e.g. pumpkin at Thanksgiving time) OR anything that is a regional specialty\u003cbr>\n5) When all else fails: crème brûlée\u003c/p>\n\u003cp>Based on the hierarchy, I took charge of dessert and our table spilt three. We ordered the sticky toffee pudding, the jelly doughnut holes, and “SF’s best hot chocolate” (I concur, it is SF’s best!) Not a bite was left on the table. It’s a close call, but I boldly elect the doughnuts as best in show.\u003c/p>\n\u003cp>The space is open with a lofty, New England feeling. Every detail is thoughtful — from the rustic breadboxes to the way they present the bill inside an old library book. It is the kind of place I take friends who are visiting from out of town (even my snobby NYC friends!) For a few years, my quest has been to eat at every top 100 restaurant according to the \u003ci>San Francisco Chronicle\u003c/i> (the count to date is 49) and this remains my all-time favorite place to dine in SF. I’ve been to Gary Danko, and Boulevard, among others, but there is something special about Town Hall that keeps me always wanting to go back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/robert-hurkman.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barista /Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Suppenküche\u003cstrong>\u003cbr>\nReviewed Town Hall:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>The Town Hall is easily located in downtown San Francisco on the corner of Howard and Fremont. The parking might be a bit of a chore, but it is easily accessible by Muni and Bart. Upon entering the restaurant, it was totally packed to the brim, very lively, and the noise level was quite high. I liked the decor, it had high ceilings with very interesting light fixtures, brick walls, and large windows. I had a hard time trying to figure out who worked there in order to ask someone about the reservation, but shortly someone found me and we were seated shortly after that.\u003c/p>\n\u003cp>Most of the tables were arranged in the large main room without tablecloths, but strangely we were seated at a very large private table to the side with a white tablecloth. At first, I felt a bit uncomfortable and under dressed, but I got over that relatively quickly. We were handed menus with the wine list on the back. Unfortunately they didn’t offer any beer selection, but the wine list was long. I don’t really know a whole lot about wine, but the waiter was extremely friendly and knowledgeable about the wines and recommended a good one. In fact he also recommended our appetizer, the fondue, which is a sort of cheese dip for toasted bread, some sort of broccoli variety, and another cheese. This was a truly amazing start to the evening. I absolutely loved it, it totally reminded me when I was a kid and my parents had this fondue party set from the 60s, which they probably (ie. hopefully) still have. For the main course I had another amazing dish, the Alaskan halibut, which was served on a bed of potatoes and topped with a layer of breadcrumbs and lemon. The fish itself was cooked perfectly, the texture was excellent, and the top layer had the perfect amount of lemon to really bring the flavors out of this dish. Another great recommendation by the waiter was the pot de crème, which is honestly one of the best desserts I’ve ever had. The top layer was a rich layer of butterscotch and the under layer was a rich, almost dark chocolate, layer topped with some probably homemade toffee chocolate candy. The texture and flavors were just perfect. Overall, I can’t give enough praise to this restaurant, I thought it was a bit pricey and the portions maybe a hair small, but the quality of the food was so high that it is totally worth it and easily overlooked. I absolutely loved the food, the service was excellent, I will definitely come back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-moody1.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director Sales Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pasta Moon\u003cbr>\n\u003cstrong>Reviewed Town Hall:\u003c/strong> Thursday, August 17, 2006\u003c/p>\n\u003cp>Town Hall seems an appropriate name for a restaurant who’s focus is “to be a scene” and not the advancement of fine cuisine (the rhyme is unintentional).\u003c/p>\n\u003cp>Town Hall seems an appropriate name for a restaurant whose focus is “to be a scene” and not the advancement of fine cuisine (the rhyme is unintentional).\u003c/p>\n\u003cp>Anticipating my evening at Town Hall, I had high hopes for a unique dining experience. The reservations were handled efficiently for what was a last minute request and included a follow up phone call from the restaurant confirming date and time of arrival. When it became obvious we were going to be a few minutes late in arriving, we placed a call to notify them. They were quite gracious on the phone and followed up upon our arrival with a comment of appreciation for our courtesy call and then followed up promptly with seating our party. So far so good.\u003c/p>\n\u003cp>From then on, however, my positive comments with regard to the experience are limited.\u003c/p>\n\u003cp>The entrance to Town Hall draws you through the bustle and noise of the bar area into the dining area. It was immediately obvious that Town Hall was a scene. For a building that could have offered an ambiance of warmth and charm, the feel was hurried and crowded. Realizing that our having been seated adjacent to the kitchen might be contributing to the overall feel of commotion, I decided to walk through the rest of the dining area to see if I was not being too heavily influenced by my poor location. I was not.\u003c/p>\n\u003cp>My impressions of the staff and of the service provided by them are one of the areas warranting very high praise. They were all very attentive, interactive, and engaging.\u003c/p>\n\u003cp>The menu offered hope for a unique and good dining experience. Squash blossoms are a favorite and not something often offered in restaurants. They were an immediate choice for an appetizer. Always being willing to try a different presentation of something I generally do not care for, I opted also for the beet salad. The four cheese filling in the squash blossoms was simply too overpowering for the subtle flavor of the blossoms. The fact that I did not care for the beet salad is probably more me and not the salad, but I tried.\u003c/p>\n\u003cp>The wine list is comprehensive, providing something of interest for all, regardless of your meal choice. My efforts to find a common wine to accompany the three main courses that were to be served at our table — short ribs, pork chop and halibut — proved very successful with the selection of West Side Red from Paso Robles. The pricing, while in general is higher than the selections support, the upper range does not go past $135/bottle, excluding one Champagne choice. Though I did not specifically request to talk to the Sommelier, it did not appear there was one. All questions regarding the wine list were met with rather simplistic responses.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The main courses appeared at the table with little explanation and less than inspiring presentation. The quality of the food was disappointing and the preparation was equal to its quality. While no one asked to return their dish and we all completed our meals, my rather harsh review is more a statement of disappointment in what could have been rather than a reaction to what is. I had hoped for so much more given the menu options, wine list, a limited review from a past customer, and the PRICE. Value for your dollar is not part of the ensemble cast at Town Hall. Until Town Hall decides if it wants to be just a scene or a serious food restaurant, I think it is time for this Scene to fade to black.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n342 Howard Street (at Fremont Street)\r\nSan Francisco, CA 94105\r\n\u003cstrong>Phone:\u003c/strong> 415-908-3900\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.townhallsf.com\" target=\"_blank\" rel=\"noopener\">www.townhallsf.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Town Hall: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=157\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=161\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/19/check-please-bay-area-season-2-episode-4-204/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp204iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/townhall21.jpg\" alt=\"Town Hall\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/townhall20.jpg\" alt=\"Town Hall\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/townhall23.jpg\" alt=\"Town Hall\" hspace=\"3\">\u003cbr>\n Faith’s Ham and Cheese Toast with Poached Egg and Jalapeño Cream; Alaskan Halibut with Lemon Pine Nut Crust, Potato, Artichoke, and Clam Hash with Spinach Purée and Sherry-Garlic Aioli; San Francisco’s Best Hot Chocolate\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amy-ward.jpg\" alt=\"Amy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Supervisor in Advertising\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Town Hall\u003cbr>\n\u003cstrong>Reviewed Town Hall:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>I’ve read reviews that say Town Hall is not the kind of place you should go for an intimate date, HOWEVER, I contend that anyone who takes me on a date here is a superstar!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is one of those places that feels like a big hug when you walk in. Everyone, from the hostess, to the wait staff, to the guy who fills your water glass, is professional, gracious, and welcoming without being stuffy or pretentious. This is exactly the kind of experience I want when dining out.\u003c/p>\n\u003cp>Three of us started with one of their specialty cocktails, these are a treat — beautifully presented, and not for the faint of heart, as they can pack quite an alcoholic punch.\u003c/p>\n\u003cp>Since I’m well aware of their hearty entree sizes, our table spilt three appetizers. We ordered the tomato fondue, which my niece and nephew promptly scarfed down, the crispy tempura-battered squash blossoms bursting with four kinds of gooey cheese, and my favorite appetizer in the world: Faith’s warm ham and cheese toast with the jalapeño cream, topped with a perfectly poached egg (probably a heart attack on a plate, but worth the coronary every time).\u003c/p>\n\u003cp>The braised short ribs were my entree choice. As expected, it was a generous portion, fork tender, beautifully presented, and yummy. My sister had the fried chicken. Tasting one bite wasn’t nearly enough, I now want to go back ASAP and order it all for myself. (If I close my eyes as I write this, I can almost taste the crispy, blistered skin, and the super tender meat — excuse me as I wipe the drool off my keyboard). Each one of us cleaned our plates, which is no easy feat.\u003c/p>\n\u003cp>Over the years, I have developed a scientific “hierarchy of desserts” ordering protocol — a gal has to have a system for important decisions.\u003c/p>\n\u003cp>In order of preference:\u003cbr>\n1) Anything you have to order BEFORE the meal (this is rare)\u003cbr>\n2) Anything served warm\u003cbr>\n3) Anything chocolate-based\u003cbr>\n4) Anything that is “seasonal” (e.g. pumpkin at Thanksgiving time) OR anything that is a regional specialty\u003cbr>\n5) When all else fails: crème brûlée\u003c/p>\n\u003cp>Based on the hierarchy, I took charge of dessert and our table spilt three. We ordered the sticky toffee pudding, the jelly doughnut holes, and “SF’s best hot chocolate” (I concur, it is SF’s best!) Not a bite was left on the table. It’s a close call, but I boldly elect the doughnuts as best in show.\u003c/p>\n\u003cp>The space is open with a lofty, New England feeling. Every detail is thoughtful — from the rustic breadboxes to the way they present the bill inside an old library book. It is the kind of place I take friends who are visiting from out of town (even my snobby NYC friends!) For a few years, my quest has been to eat at every top 100 restaurant according to the \u003ci>San Francisco Chronicle\u003c/i> (the count to date is 49) and this remains my all-time favorite place to dine in SF. I’ve been to Gary Danko, and Boulevard, among others, but there is something special about Town Hall that keeps me always wanting to go back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/robert-hurkman.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barista /Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Suppenküche\u003cstrong>\u003cbr>\nReviewed Town Hall:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>The Town Hall is easily located in downtown San Francisco on the corner of Howard and Fremont. The parking might be a bit of a chore, but it is easily accessible by Muni and Bart. Upon entering the restaurant, it was totally packed to the brim, very lively, and the noise level was quite high. I liked the decor, it had high ceilings with very interesting light fixtures, brick walls, and large windows. I had a hard time trying to figure out who worked there in order to ask someone about the reservation, but shortly someone found me and we were seated shortly after that.\u003c/p>\n\u003cp>Most of the tables were arranged in the large main room without tablecloths, but strangely we were seated at a very large private table to the side with a white tablecloth. At first, I felt a bit uncomfortable and under dressed, but I got over that relatively quickly. We were handed menus with the wine list on the back. Unfortunately they didn’t offer any beer selection, but the wine list was long. I don’t really know a whole lot about wine, but the waiter was extremely friendly and knowledgeable about the wines and recommended a good one. In fact he also recommended our appetizer, the fondue, which is a sort of cheese dip for toasted bread, some sort of broccoli variety, and another cheese. This was a truly amazing start to the evening. I absolutely loved it, it totally reminded me when I was a kid and my parents had this fondue party set from the 60s, which they probably (ie. hopefully) still have. For the main course I had another amazing dish, the Alaskan halibut, which was served on a bed of potatoes and topped with a layer of breadcrumbs and lemon. The fish itself was cooked perfectly, the texture was excellent, and the top layer had the perfect amount of lemon to really bring the flavors out of this dish. Another great recommendation by the waiter was the pot de crème, which is honestly one of the best desserts I’ve ever had. The top layer was a rich layer of butterscotch and the under layer was a rich, almost dark chocolate, layer topped with some probably homemade toffee chocolate candy. The texture and flavors were just perfect. Overall, I can’t give enough praise to this restaurant, I thought it was a bit pricey and the portions maybe a hair small, but the quality of the food was so high that it is totally worth it and easily overlooked. I absolutely loved the food, the service was excellent, I will definitely come back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-moody1.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director Sales Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pasta Moon\u003cbr>\n\u003cstrong>Reviewed Town Hall:\u003c/strong> Thursday, August 17, 2006\u003c/p>\n\u003cp>Town Hall seems an appropriate name for a restaurant who’s focus is “to be a scene” and not the advancement of fine cuisine (the rhyme is unintentional).\u003c/p>\n\u003cp>Town Hall seems an appropriate name for a restaurant whose focus is “to be a scene” and not the advancement of fine cuisine (the rhyme is unintentional).\u003c/p>\n\u003cp>Anticipating my evening at Town Hall, I had high hopes for a unique dining experience. The reservations were handled efficiently for what was a last minute request and included a follow up phone call from the restaurant confirming date and time of arrival. When it became obvious we were going to be a few minutes late in arriving, we placed a call to notify them. They were quite gracious on the phone and followed up upon our arrival with a comment of appreciation for our courtesy call and then followed up promptly with seating our party. So far so good.\u003c/p>\n\u003cp>From then on, however, my positive comments with regard to the experience are limited.\u003c/p>\n\u003cp>The entrance to Town Hall draws you through the bustle and noise of the bar area into the dining area. It was immediately obvious that Town Hall was a scene. For a building that could have offered an ambiance of warmth and charm, the feel was hurried and crowded. Realizing that our having been seated adjacent to the kitchen might be contributing to the overall feel of commotion, I decided to walk through the rest of the dining area to see if I was not being too heavily influenced by my poor location. I was not.\u003c/p>\n\u003cp>My impressions of the staff and of the service provided by them are one of the areas warranting very high praise. They were all very attentive, interactive, and engaging.\u003c/p>\n\u003cp>The menu offered hope for a unique and good dining experience. Squash blossoms are a favorite and not something often offered in restaurants. They were an immediate choice for an appetizer. Always being willing to try a different presentation of something I generally do not care for, I opted also for the beet salad. The four cheese filling in the squash blossoms was simply too overpowering for the subtle flavor of the blossoms. The fact that I did not care for the beet salad is probably more me and not the salad, but I tried.\u003c/p>\n\u003cp>The wine list is comprehensive, providing something of interest for all, regardless of your meal choice. My efforts to find a common wine to accompany the three main courses that were to be served at our table — short ribs, pork chop and halibut — proved very successful with the selection of West Side Red from Paso Robles. The pricing, while in general is higher than the selections support, the upper range does not go past $135/bottle, excluding one Champagne choice. Though I did not specifically request to talk to the Sommelier, it did not appear there was one. All questions regarding the wine list were met with rather simplistic responses.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The main courses appeared at the table with little explanation and less than inspiring presentation. The quality of the food was disappointing and the preparation was equal to its quality. While no one asked to return their dish and we all completed our meals, my rather harsh review is more a statement of disappointment in what could have been rather than a reaction to what is. I had hoped for so much more given the menu options, wine list, a limited review from a past customer, and the PRICE. Value for your dollar is not part of the ensemble cast at Town Hall. Until Town Hall decides if it wants to be just a scene or a serious food restaurant, I think it is time for this Scene to fade to black.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Suppenküche: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=158\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/19/check-please-bay-area-season-2-episode-4-204/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp204iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/suppenkuche18.jpg\" alt=\"Suppenküche\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/suppenkuche20.jpg\" alt=\"Suppenküche\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/suppenkuche17.jpg\" alt=\"Suppenküche\" hspace=\"3\">\u003cbr>\nBread Dumpling with Mushroom Sauce (Semmelknödel mit Pilzrahmsoße); Schneider Wiesen Edel-Weisse (Hefeweizen Beer); Potato Pancakes with Homemade Apple Sauce (Reibekuchen mit hausgemachtem Apfelmus)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"hhttp://ww2.kqed.org/checkplease/p-content/themes/coffee_cup/images/guests/robert-hurkman.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barista /Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Suppenküche\u003cstrong>\u003cbr>\nReviewed Suppenküche:\u003c/strong> Sunday, August 13, 2006\u003c/p>\n\u003cp>Suppenküche is located in San Francisco’s Hayes Valley district and easily accessible by car and public transit. The first thing I notice when entering is the large wooden door and the large, natural, unfinished wood tables. There are also some large windows, which may be opened when the weather is nice. The restaurant is almost always busy and lively with a nice mixture of people. Sometimes you may share your table with another party, but that doesn’t bother me in the least, because the tables are so spacious and the noise level is usually pretty high. If you prefer, you can sit at the bar in the corner and enjoy a beverage. They offer the best German beer selection in the entire Bay Area! They’re always fresh and flavorful, be sure to see the specials. My personal favorite is the Schneider Weisse, which is an unfiltered wheat beer, and is absolutely amazing — it must be tried. It is actually the one beer I’ve found that is closest in this style to what you might drink in a brewery in Germany. They also offer a modest selection of wines including a couple of German Rieslings. The entire staff is extremely friendly and knowledgeable about the drink selections as well as the menu items. I personally love the Wiener Schnitzel, which is a thin piece of pork breaded and fried, it’s cooked perfectly to retain the meat’s moisture with a nice crispy outer layer. It is also served with grilled potatoes and a green salad. Another great choice is the Jägerschnitzel, which is also pork, but not breaded. It is topped with a great mushroom sauce and served with perfectly prepared spätzle, which is a pasta-like dish. Spätzle can be easily under or over cooked, but they prepare it perfectly. I have never actually tried the dessert, because the portions are so big that I never have room. I particularly like to go here on Sunday afternoons for brunch. They offer a nice variety of breakfast and lunch items with smaller portions, so you don’t have to take the rest home with you. The food and the service are always top notch, as well as the beer selection, so I highly recommend this to everyone.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"hhttp://ww2.kqed.org/checkplease/p-content/themes/coffee_cup/images/guests/david-moody1.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director Sales Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pasta Moon\u003cbr>\n\u003cstrong>Reviewed Suppenküche:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So where to start with a place that, left to my own devises, I would not have chosen to spend my dining dollar in? How about we start with my walking up to the bar and being greeted by the most enthusiastic patron I have ever come across, or the very helpful and mindful bartender. In fact if it were not for the brusque and matter-of-fact greeting at the door, the entire first impression would have been very favorable. Two additional items that were detracting to that first favorable impression are one, they do not take reservations for parties of fewer than six and, two, you cannot get seated until your entire party arrives. This forces you from the smallish dinning area to the even smaller bar area. At least there we had that helpful bar guy to interact with.\u003c/p>\n\u003cp>My wife and I both were offered samples of wine and beer as we tried to decide what we actually wanted to drink while we waited for the rest of our party to join us. My wife and I are both wine drinkers, which we quickly realized is not the primary drink of choice at Suppenküche. The drink of choice here is beer, really good beer, which is served in quantities that I can scant recall from my youth. You can get a really big glass of beer, one full liter if you like. The opportunities for a nice glass of red wine…well, not so much. Stick to the good German Riesling.\u003c/p>\n\u003cp>In starting to provide a picture of the dining experience, I like to start and sometimes end with the server. Our server was, like the enthusiastic patron and the mindful bar tender, very helpful, accommodating, and patient. A big thumbs-up here. The atmosphere was good, but just too loud for my fifty-one-year-old ears. I also noticed that I was the oldest person in the place — a comment, which is more significant to me than to the review. I enjoy engaging in conversation with my dining companions and this is just not possible. It did seem, though, that everyone else was having one very fine time.\u003c/p>\n\u003cp>The decor was Spartan, with pine plank wooden tables and benches along the wall for partial seating and scant decor hanging on the walls. We all did however enjoy the butterfly ceiling accoutrements.\u003c/p>\n\u003cp>The food is, in a word, good. Not outstanding, not fancy, but just plain “young, single, hungry guy good”! “Guy” being an important word here as you could count the females who were not there working on one hand. You get food in the same quantity as you get beer.\u003c/p>\n\u003cp>I ended up with the most basic of the meals served at our table, a pork chop with sauerkraut and mashed potatoes. I did get to try the red cabbage from one of the other dishes — it was very good. The lamb shank my wife had must have been good. I don’t know for sure as she did not save me any.\u003c/p>\n\u003cp>We tried both of the dessert offerings. The tart lacked any real taste, distinctive or otherwise. The Black Forest Cake, which in general is not a favorite of mine, was, nonetheless, very good.\u003c/p>\n\u003cp>Though I would not, as I mentioned above, have chosen Suppenküche on my own and am not inclined to make a repeat visit, I am very happy to have gone. I did enjoy it, but in the end, it is just not my preference in dining. It may just be the case that I am no longer that “young, single, hungry guy” that I once was.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"hhttp://ww2.kqed.org/checkplease/p-content/themes/coffee_cup/images/guests/amy-ward.jpg\" alt=\"Amy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Supervisor in Advertising\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Town Hall\u003cbr>\n\u003cstrong>Reviewed Suppenküche:\u003c/strong> Monday, August 21, 2006\u003c/p>\n\u003cp>I remember eating here many years ago, it didn’t really stick in my mind as a “repeat dining destination” and I haven’t been back since. When I called to make a reservation on a Tuesday for a Friday night, I was told they don’t take reservations for less than six and that if I wanted to eat there, I should get arrive at 5pm (Hello? Don’t most people have jobs that go until 5pm?). I let it go, and decided to try what I assumed would be a less popular night.\u003c/p>\n\u003cp>Monday night at Suppenküche was surprisingly crowded when we arrived at 7:15, and it was a bit confusing as to how to obtain a table. Once we figured it out, we were seated quickly in the main room at a communal table. The service was friendly and casual. The server even jokingly asked us what our preference was for company at the two unoccupied seats at our table.\u003c/p>\n\u003cp>Service is fast here, we ordered beers and appetizers simultaneously: Potato pancakes and the German ravioli — they were out of the ravioli — so we substituted the bread dumpling in mushroom sauce. The dumpling is the size of a softball and we devoured it. The sauce was dark, rich, and creamy, YUM. The pancakes were fine, nothing special, and not served hot enough.\u003c/p>\n\u003cp>On our server’s recommendation, I chose the organic chicken schnitzel with potatoes and salad from the list of specials (why they bother with a salad is puzzling. I’m certainly not going to waste precious belly room on a mediocre salad when there is seriously rich food being served all around it, but maybe that’s just me.)\u003c/p>\n\u003cp>I can prepare a mean chicken cutlet (and love them), so I was really happy with my order. It covered the entire serving platter, super thin, tender, and crispy-delicious. The potatoes were well-roasted with little piece of pork products in them (bacon or some such). To reiterate, this was one serious portion. The next day I enjoyed another full meal of the leftovers. This is the kind of meal I would want to enjoy on a rainy winter Sunday.\u003c/p>\n\u003cp>My girlfriends ventured far and wide on the menu, the lamb, the venison, and pork respectively. I was angling for someone to order the sausages I saw at another table (so I could have a taste), but sadly no one took the bait.\u003c/p>\n\u003cp>On to dessert, the menu only offers two choices: Black Forest Cake and Apple Strüdel. Between us four women I will say that there was quite the battle for the strüdel crust bites. The cake was okay, but next time we need to order TWO strudels to avoid any “crust confrontations.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The atmosphere is rustic and crowded, I probably would avoid going there on a weekend as it must be a madhouse. This is a great place to go for BIG PORTIONS of meat-rich comfort food at a reasonable price.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n525 Laguna Street (at Hayes Street)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-252-9289\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.suppenkuche.com\" target=\"_blank\" rel=\"noopener\">www.suppenkuche.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Suppenküche: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=158\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/19/check-please-bay-area-season-2-episode-4-204/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp204iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/suppenkuche18.jpg\" alt=\"Suppenküche\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/suppenkuche20.jpg\" alt=\"Suppenküche\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/suppenkuche17.jpg\" alt=\"Suppenküche\" hspace=\"3\">\u003cbr>\nBread Dumpling with Mushroom Sauce (Semmelknödel mit Pilzrahmsoße); Schneider Wiesen Edel-Weisse (Hefeweizen Beer); Potato Pancakes with Homemade Apple Sauce (Reibekuchen mit hausgemachtem Apfelmus)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"hhttp://ww2.kqed.org/checkplease/p-content/themes/coffee_cup/images/guests/robert-hurkman.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barista /Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Suppenküche\u003cstrong>\u003cbr>\nReviewed Suppenküche:\u003c/strong> Sunday, August 13, 2006\u003c/p>\n\u003cp>Suppenküche is located in San Francisco’s Hayes Valley district and easily accessible by car and public transit. The first thing I notice when entering is the large wooden door and the large, natural, unfinished wood tables. There are also some large windows, which may be opened when the weather is nice. The restaurant is almost always busy and lively with a nice mixture of people. Sometimes you may share your table with another party, but that doesn’t bother me in the least, because the tables are so spacious and the noise level is usually pretty high. If you prefer, you can sit at the bar in the corner and enjoy a beverage. They offer the best German beer selection in the entire Bay Area! They’re always fresh and flavorful, be sure to see the specials. My personal favorite is the Schneider Weisse, which is an unfiltered wheat beer, and is absolutely amazing — it must be tried. It is actually the one beer I’ve found that is closest in this style to what you might drink in a brewery in Germany. They also offer a modest selection of wines including a couple of German Rieslings. The entire staff is extremely friendly and knowledgeable about the drink selections as well as the menu items. I personally love the Wiener Schnitzel, which is a thin piece of pork breaded and fried, it’s cooked perfectly to retain the meat’s moisture with a nice crispy outer layer. It is also served with grilled potatoes and a green salad. Another great choice is the Jägerschnitzel, which is also pork, but not breaded. It is topped with a great mushroom sauce and served with perfectly prepared spätzle, which is a pasta-like dish. Spätzle can be easily under or over cooked, but they prepare it perfectly. I have never actually tried the dessert, because the portions are so big that I never have room. I particularly like to go here on Sunday afternoons for brunch. They offer a nice variety of breakfast and lunch items with smaller portions, so you don’t have to take the rest home with you. The food and the service are always top notch, as well as the beer selection, so I highly recommend this to everyone.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"hhttp://ww2.kqed.org/checkplease/p-content/themes/coffee_cup/images/guests/david-moody1.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director Sales Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pasta Moon\u003cbr>\n\u003cstrong>Reviewed Suppenküche:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So where to start with a place that, left to my own devises, I would not have chosen to spend my dining dollar in? How about we start with my walking up to the bar and being greeted by the most enthusiastic patron I have ever come across, or the very helpful and mindful bartender. In fact if it were not for the brusque and matter-of-fact greeting at the door, the entire first impression would have been very favorable. Two additional items that were detracting to that first favorable impression are one, they do not take reservations for parties of fewer than six and, two, you cannot get seated until your entire party arrives. This forces you from the smallish dinning area to the even smaller bar area. At least there we had that helpful bar guy to interact with.\u003c/p>\n\u003cp>My wife and I both were offered samples of wine and beer as we tried to decide what we actually wanted to drink while we waited for the rest of our party to join us. My wife and I are both wine drinkers, which we quickly realized is not the primary drink of choice at Suppenküche. The drink of choice here is beer, really good beer, which is served in quantities that I can scant recall from my youth. You can get a really big glass of beer, one full liter if you like. The opportunities for a nice glass of red wine…well, not so much. Stick to the good German Riesling.\u003c/p>\n\u003cp>In starting to provide a picture of the dining experience, I like to start and sometimes end with the server. Our server was, like the enthusiastic patron and the mindful bar tender, very helpful, accommodating, and patient. A big thumbs-up here. The atmosphere was good, but just too loud for my fifty-one-year-old ears. I also noticed that I was the oldest person in the place — a comment, which is more significant to me than to the review. I enjoy engaging in conversation with my dining companions and this is just not possible. It did seem, though, that everyone else was having one very fine time.\u003c/p>\n\u003cp>The decor was Spartan, with pine plank wooden tables and benches along the wall for partial seating and scant decor hanging on the walls. We all did however enjoy the butterfly ceiling accoutrements.\u003c/p>\n\u003cp>The food is, in a word, good. Not outstanding, not fancy, but just plain “young, single, hungry guy good”! “Guy” being an important word here as you could count the females who were not there working on one hand. You get food in the same quantity as you get beer.\u003c/p>\n\u003cp>I ended up with the most basic of the meals served at our table, a pork chop with sauerkraut and mashed potatoes. I did get to try the red cabbage from one of the other dishes — it was very good. The lamb shank my wife had must have been good. I don’t know for sure as she did not save me any.\u003c/p>\n\u003cp>We tried both of the dessert offerings. The tart lacked any real taste, distinctive or otherwise. The Black Forest Cake, which in general is not a favorite of mine, was, nonetheless, very good.\u003c/p>\n\u003cp>Though I would not, as I mentioned above, have chosen Suppenküche on my own and am not inclined to make a repeat visit, I am very happy to have gone. I did enjoy it, but in the end, it is just not my preference in dining. It may just be the case that I am no longer that “young, single, hungry guy” that I once was.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"hhttp://ww2.kqed.org/checkplease/p-content/themes/coffee_cup/images/guests/amy-ward.jpg\" alt=\"Amy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Supervisor in Advertising\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Town Hall\u003cbr>\n\u003cstrong>Reviewed Suppenküche:\u003c/strong> Monday, August 21, 2006\u003c/p>\n\u003cp>I remember eating here many years ago, it didn’t really stick in my mind as a “repeat dining destination” and I haven’t been back since. When I called to make a reservation on a Tuesday for a Friday night, I was told they don’t take reservations for less than six and that if I wanted to eat there, I should get arrive at 5pm (Hello? Don’t most people have jobs that go until 5pm?). I let it go, and decided to try what I assumed would be a less popular night.\u003c/p>\n\u003cp>Monday night at Suppenküche was surprisingly crowded when we arrived at 7:15, and it was a bit confusing as to how to obtain a table. Once we figured it out, we were seated quickly in the main room at a communal table. The service was friendly and casual. The server even jokingly asked us what our preference was for company at the two unoccupied seats at our table.\u003c/p>\n\u003cp>Service is fast here, we ordered beers and appetizers simultaneously: Potato pancakes and the German ravioli — they were out of the ravioli — so we substituted the bread dumpling in mushroom sauce. The dumpling is the size of a softball and we devoured it. The sauce was dark, rich, and creamy, YUM. The pancakes were fine, nothing special, and not served hot enough.\u003c/p>\n\u003cp>On our server’s recommendation, I chose the organic chicken schnitzel with potatoes and salad from the list of specials (why they bother with a salad is puzzling. I’m certainly not going to waste precious belly room on a mediocre salad when there is seriously rich food being served all around it, but maybe that’s just me.)\u003c/p>\n\u003cp>I can prepare a mean chicken cutlet (and love them), so I was really happy with my order. It covered the entire serving platter, super thin, tender, and crispy-delicious. The potatoes were well-roasted with little piece of pork products in them (bacon or some such). To reiterate, this was one serious portion. The next day I enjoyed another full meal of the leftovers. This is the kind of meal I would want to enjoy on a rainy winter Sunday.\u003c/p>\n\u003cp>My girlfriends ventured far and wide on the menu, the lamb, the venison, and pork respectively. I was angling for someone to order the sausages I saw at another table (so I could have a taste), but sadly no one took the bait.\u003c/p>\n\u003cp>On to dessert, the menu only offers two choices: Black Forest Cake and Apple Strüdel. Between us four women I will say that there was quite the battle for the strüdel crust bites. The cake was okay, but next time we need to order TWO strudels to avoid any “crust confrontations.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Miller’s East Coast West Delicatessen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=149\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/check-please-bay-area-season-2-episode-3-203/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp203iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/millersdeli2.jpg\" alt=\"Millers East Coast West Deli\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/millersdeli5.jpg\" alt=\"Millers East Coast West Deli\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/millersdeli6.jpg\" alt=\"Millers East Coast West Deli\" hspace=\"3\">\u003cbr>\nMatzoh Ball Soup, Pastrami Sandwich, Brisket on Challah\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/brian-horn.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Construction Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Miller’s East Coast West Delicatessen\u003cbr>\n\u003cstrong>Reviewed Miller’s East Coast West Delicatessen:\u003c/strong> Friday, July 21, 2006\u003c/p>\n\u003cp>On Polk Street in San Francisco, where people from the Marina cross paths with people from the Tenderloin, you’ll find a hidden gem: Miller’s East Coast West Delicatessen. It’s as if they pulled a delicatessen from Manhattan and dropped it on Polk Street. Food ranges from traditional New York treats such as blintzes, matzoh ball soup, smoked salmon, meat loaf, hot pastrami sandwiches, barbequed brisket, toasted hoagies — the list goes on and on. I’ve been to Miller’s on numerous occasions and have brought friends and family from the East Coast who swear the food is fantastic, authentic, so much so that they feel as if they’re back in New York again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is loaded and ranges from traditional soups and salads, to specialty wraps, burgers, and full plate meals. On this particular trip I decided to dine on two favorites –- matzoh ball soup and a Rueben sandwich. It’s a lot of food and I’m rarely able to finish it all, but they complement each other so well it’s tough to avoid. The spices and flavor of the matzoh ball chicken-based broth is incredible — it pours through your mouth… The one large matzoh ball (the way it should be!) rests on the bottom of the bowl. It’s far and away the best matzoh ball soup I’ve had. I order it often. The Rueben, however, may be the best item on their menu. Fresh, toasted, light rye bread stacked high with thinly-sliced (again, the way it should be!) corned beef, fresh sauerkraut, Thousand Island dressing, and topped with Swiss cheese. It’s big, messy, and absolutely delicious! All the menu items are always fresh with robust tastes and flavors. I’ve also had the toasted hoagies, corned beef sandwiches, turkey sandwiches, beef brisket, lox and bagels -– each equally qualifying as nearly the best in its category.\u003c/p>\n\u003cp>The atmosphere is very comfortable with an eclectic mix of local neighbors, business people, and a lot of regulars, including older folks I’ve often imagined were New York transplants. The staff is extremely friendly and helpful, and the mood throughout the restaurant is very upbeat and enjoyable. Many of their meats are shipped in from the East Coast (however the corned beef is made by a local Irish San Francisco family that has been making corned beef in the area since the 1920s). Additionally, much of their bread is shipped in from the East Coast for that true genuine taste and style (the rye bread is half-cooked on the East Coast then shipped out here and finished).\u003c/p>\n\u003cp>You could go to a normal deli and get a plain sandwich, or you could go to Miller’s and get the best sandwich of your life. I would imagine if you’re from New York, you’ll agree it’s as if you’re walk into a midtown Manhattan or Brooklyn local spot. In conclusion, I suggest you drop whatever you are doing and run, don’t walk, to Miller’s. Street parking is available on Polk and the surrounding blocks and is rarely a problem. Go now, thank me later.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/robert-allen.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Flora\u003cbr>\n\u003cstrong>Reviewed Miller’s East Coast West Delicatessen:\u003c/strong> Tuesday, July 18, 2006\u003c/p>\n\u003cp>Miller’s may be the most authentic NY-style deli we have in S.F. When you walk in and are confronted with the long counter you may not realize they have table service. Luckily the friendly staff quickly lets you know to have a seat. The counter offers a great chance to check out the goods, especially the desserts, but I was grateful not to have to order at the counter. Looking around you see that décor is pretty Spartan. There are a few prints on the wall and some photographs, the tables are set with paper napkins. It’s bright and I’m sure if it’s full, it’s loud. Bottom line, this isn’t a “destination” restaurant, but, I’m sure I’ll go back.\u003c/p>\n\u003cp>Having never been, I decided to have a meal of deli classics: borsht, potato knish, and a pastrami sandwich. Our waitress talked me out of the borsht saying they had a new “more traditional” recipe for the borsht and she didn’t care for it. Instead, I had the chicken noodle soup. I was happy with the substitution. If I lived in that neighborhood I would be stopping in for that soup to go on a regular basis. It was full of chicken, had a well-seasoned broth, and came to the table really hot. I’m sure I won’t catch a cold for months.\u003c/p>\n\u003cp>The knish also came to the table so hot we were unable to eat it as quickly as we tried. We shared it and everyone at the table enjoyed it. Now that they’ve passed the potato test, I look forward to the next visit to try the meat knish.\u003c/p>\n\u003cp>Next came the pastrami and my first impression was relief that it wasn’t the classic NY-style portion of about a pound of pastrami on two tiny slices of rye. Don’t worry, there was plenty of pastrami, and it was delicious. The meat was tender and moist with just the right amount of seasoning. I picked half of it out and ate it plain with my fingers leaving the other half laced with Hebrew National mustard to eat as a sandwich. On the side was a large crisp dill pickle (thank you, Miller’s, for not having those disgusting “fresh” pickles) and some of the best restaurant potato salad I’ve ever had. (Maybe even better than my own.)\u003c/p>\n\u003cp>One of my companions had the whitefish platter. This is totally not my thing, but he loved it and I think will be eating from it for the next two days. It was huge! Most portions I saw tended to be. Because of the size of portions and the amount of food we ordered, none of us were willing to order a slice of the gorgeous cheesecake we saw as we entered. Once I got home I regretted not getting a slice to go. Next time!\u003c/p>\n\u003cp>My only complaint is that a pastrami sandwich should come with a beer. Miller’s doesn’t serve alcohol but they redeemed themselves by having Barq’s Root Beer. I drank Barq’s (it’s good) in honor of my home state, Louisiana.\u003c/p>\n\u003cp>If you’re needing a deli experience, Miller’s is worth a visit. The food is good, the prices are reasonable, and I’m still singing the crooner classics we heard while we were there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kristine-veldheer.jpg\" alt=\"Kristine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Theological Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Picante\u003cstrong>\u003cbr>\nReviewed Miller’s East Coast West Delicatessen:\u003c/strong> Saturday, July 8, 2006\u003c/p>\n\u003cp>We loved Miller’s East Coast West Delicatessen. From the moment my party of four (including three adults and a preschooler) walked in the wait staff made us feel welcome. Because Miller’s is a deli, we also liked the simple, kid friendly décor, and finding a table was easy when we were there in the middle of a Saturday afternoon. Even parking was easy to find on a nearby side street. Something non-San Franciscans can appreciate.\u003c/p>\n\u003cp>The menu reminded me of the East Coast delis I used to love when I lived in Brooklyn. Lots of corned beef, pastrami, brisket, and a wide assortment of fish was available. Ultimately, my dining party chose the brisket on challah, pastrami, and Swiss on a hoagie roll, and a kosher hot dog. Since I couldn’t make up my mind, I had the Chief, a yummy combination of corned beef and pastrami with coleslaw and dressing on challah. We also ordered up a half-order of French Fries and an order of onion rings.\u003c/p>\n\u003cp>It wasn’t long before the drinks and food came out. We liked the fact that the staff anticipated the junior member of our party might spill his drink and served it in a cup with a lid. Nice touch. When the food arrived the portion sizes were generous and we could have easily split the sandwiches. Once we dug into our sandwiches, silence hung over the table as we all fell in love with the food. The meat on each sandwich had a nice balance of fat to meat. The challah bread was soft and barely contained our sandwiches. Both the coleslaw and the potato salad served as side dishes tasted fine and went well with the sandwiches. We also all remarked at how good and not greasy the onion rings were that they served. Except for half of one of the sandwiches, we all cleaned our plates. Walking out of the deli, we all remarked that we wanted to come back and eat something else off the menu. Unfortunately, we were all too full to taste the desserts which looked equally as good as the food we had already eaten.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For us, this was a great place to eat and judging from the other diners, this is clearly a neighborhood favorite. The friendly and knowledgeable staff combined with a really East Coast menu made for a great dining experience. We also liked the fact that this was not a fussy place and besides, who doesn’t like that they play Elvis music?\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1725 Polk Street (at Clay Street)\r\nSan Francisco, CA 94109\r\n\u003cstrong>Phone:\u003c/strong> 415-563-3542\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Jewish Delicatessen\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Miller’s East Coast West Delicatessen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=149\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/check-please-bay-area-season-2-episode-3-203/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp203iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/millersdeli2.jpg\" alt=\"Millers East Coast West Deli\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/millersdeli5.jpg\" alt=\"Millers East Coast West Deli\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/millersdeli6.jpg\" alt=\"Millers East Coast West Deli\" hspace=\"3\">\u003cbr>\nMatzoh Ball Soup, Pastrami Sandwich, Brisket on Challah\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/brian-horn.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Construction Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Miller’s East Coast West Delicatessen\u003cbr>\n\u003cstrong>Reviewed Miller’s East Coast West Delicatessen:\u003c/strong> Friday, July 21, 2006\u003c/p>\n\u003cp>On Polk Street in San Francisco, where people from the Marina cross paths with people from the Tenderloin, you’ll find a hidden gem: Miller’s East Coast West Delicatessen. It’s as if they pulled a delicatessen from Manhattan and dropped it on Polk Street. Food ranges from traditional New York treats such as blintzes, matzoh ball soup, smoked salmon, meat loaf, hot pastrami sandwiches, barbequed brisket, toasted hoagies — the list goes on and on. I’ve been to Miller’s on numerous occasions and have brought friends and family from the East Coast who swear the food is fantastic, authentic, so much so that they feel as if they’re back in New York again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is loaded and ranges from traditional soups and salads, to specialty wraps, burgers, and full plate meals. On this particular trip I decided to dine on two favorites –- matzoh ball soup and a Rueben sandwich. It’s a lot of food and I’m rarely able to finish it all, but they complement each other so well it’s tough to avoid. The spices and flavor of the matzoh ball chicken-based broth is incredible — it pours through your mouth… The one large matzoh ball (the way it should be!) rests on the bottom of the bowl. It’s far and away the best matzoh ball soup I’ve had. I order it often. The Rueben, however, may be the best item on their menu. Fresh, toasted, light rye bread stacked high with thinly-sliced (again, the way it should be!) corned beef, fresh sauerkraut, Thousand Island dressing, and topped with Swiss cheese. It’s big, messy, and absolutely delicious! All the menu items are always fresh with robust tastes and flavors. I’ve also had the toasted hoagies, corned beef sandwiches, turkey sandwiches, beef brisket, lox and bagels -– each equally qualifying as nearly the best in its category.\u003c/p>\n\u003cp>The atmosphere is very comfortable with an eclectic mix of local neighbors, business people, and a lot of regulars, including older folks I’ve often imagined were New York transplants. The staff is extremely friendly and helpful, and the mood throughout the restaurant is very upbeat and enjoyable. Many of their meats are shipped in from the East Coast (however the corned beef is made by a local Irish San Francisco family that has been making corned beef in the area since the 1920s). Additionally, much of their bread is shipped in from the East Coast for that true genuine taste and style (the rye bread is half-cooked on the East Coast then shipped out here and finished).\u003c/p>\n\u003cp>You could go to a normal deli and get a plain sandwich, or you could go to Miller’s and get the best sandwich of your life. I would imagine if you’re from New York, you’ll agree it’s as if you’re walk into a midtown Manhattan or Brooklyn local spot. In conclusion, I suggest you drop whatever you are doing and run, don’t walk, to Miller’s. Street parking is available on Polk and the surrounding blocks and is rarely a problem. Go now, thank me later.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/robert-allen.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Flora\u003cbr>\n\u003cstrong>Reviewed Miller’s East Coast West Delicatessen:\u003c/strong> Tuesday, July 18, 2006\u003c/p>\n\u003cp>Miller’s may be the most authentic NY-style deli we have in S.F. When you walk in and are confronted with the long counter you may not realize they have table service. Luckily the friendly staff quickly lets you know to have a seat. The counter offers a great chance to check out the goods, especially the desserts, but I was grateful not to have to order at the counter. Looking around you see that décor is pretty Spartan. There are a few prints on the wall and some photographs, the tables are set with paper napkins. It’s bright and I’m sure if it’s full, it’s loud. Bottom line, this isn’t a “destination” restaurant, but, I’m sure I’ll go back.\u003c/p>\n\u003cp>Having never been, I decided to have a meal of deli classics: borsht, potato knish, and a pastrami sandwich. Our waitress talked me out of the borsht saying they had a new “more traditional” recipe for the borsht and she didn’t care for it. Instead, I had the chicken noodle soup. I was happy with the substitution. If I lived in that neighborhood I would be stopping in for that soup to go on a regular basis. It was full of chicken, had a well-seasoned broth, and came to the table really hot. I’m sure I won’t catch a cold for months.\u003c/p>\n\u003cp>The knish also came to the table so hot we were unable to eat it as quickly as we tried. We shared it and everyone at the table enjoyed it. Now that they’ve passed the potato test, I look forward to the next visit to try the meat knish.\u003c/p>\n\u003cp>Next came the pastrami and my first impression was relief that it wasn’t the classic NY-style portion of about a pound of pastrami on two tiny slices of rye. Don’t worry, there was plenty of pastrami, and it was delicious. The meat was tender and moist with just the right amount of seasoning. I picked half of it out and ate it plain with my fingers leaving the other half laced with Hebrew National mustard to eat as a sandwich. On the side was a large crisp dill pickle (thank you, Miller’s, for not having those disgusting “fresh” pickles) and some of the best restaurant potato salad I’ve ever had. (Maybe even better than my own.)\u003c/p>\n\u003cp>One of my companions had the whitefish platter. This is totally not my thing, but he loved it and I think will be eating from it for the next two days. It was huge! Most portions I saw tended to be. Because of the size of portions and the amount of food we ordered, none of us were willing to order a slice of the gorgeous cheesecake we saw as we entered. Once I got home I regretted not getting a slice to go. Next time!\u003c/p>\n\u003cp>My only complaint is that a pastrami sandwich should come with a beer. Miller’s doesn’t serve alcohol but they redeemed themselves by having Barq’s Root Beer. I drank Barq’s (it’s good) in honor of my home state, Louisiana.\u003c/p>\n\u003cp>If you’re needing a deli experience, Miller’s is worth a visit. The food is good, the prices are reasonable, and I’m still singing the crooner classics we heard while we were there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kristine-veldheer.jpg\" alt=\"Kristine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Theological Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Picante\u003cstrong>\u003cbr>\nReviewed Miller’s East Coast West Delicatessen:\u003c/strong> Saturday, July 8, 2006\u003c/p>\n\u003cp>We loved Miller’s East Coast West Delicatessen. From the moment my party of four (including three adults and a preschooler) walked in the wait staff made us feel welcome. Because Miller’s is a deli, we also liked the simple, kid friendly décor, and finding a table was easy when we were there in the middle of a Saturday afternoon. Even parking was easy to find on a nearby side street. Something non-San Franciscans can appreciate.\u003c/p>\n\u003cp>The menu reminded me of the East Coast delis I used to love when I lived in Brooklyn. Lots of corned beef, pastrami, brisket, and a wide assortment of fish was available. Ultimately, my dining party chose the brisket on challah, pastrami, and Swiss on a hoagie roll, and a kosher hot dog. Since I couldn’t make up my mind, I had the Chief, a yummy combination of corned beef and pastrami with coleslaw and dressing on challah. We also ordered up a half-order of French Fries and an order of onion rings.\u003c/p>\n\u003cp>It wasn’t long before the drinks and food came out. We liked the fact that the staff anticipated the junior member of our party might spill his drink and served it in a cup with a lid. Nice touch. When the food arrived the portion sizes were generous and we could have easily split the sandwiches. Once we dug into our sandwiches, silence hung over the table as we all fell in love with the food. The meat on each sandwich had a nice balance of fat to meat. The challah bread was soft and barely contained our sandwiches. Both the coleslaw and the potato salad served as side dishes tasted fine and went well with the sandwiches. We also all remarked at how good and not greasy the onion rings were that they served. Except for half of one of the sandwiches, we all cleaned our plates. Walking out of the deli, we all remarked that we wanted to come back and eat something else off the menu. Unfortunately, we were all too full to taste the desserts which looked equally as good as the food we had already eaten.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For us, this was a great place to eat and judging from the other diners, this is clearly a neighborhood favorite. The friendly and knowledgeable staff combined with a really East Coast menu made for a great dining experience. We also liked the fact that this was not a fussy place and besides, who doesn’t like that they play Elvis music?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Picante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=147\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/check-please-bay-area-season-2-episode-3-203/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp203iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/picante11.jpg\" alt=\"Picante\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/picante1.jpg\" alt=\"Picante\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/picante19.jpg\" alt=\"Picante\" hspace=\"3\">\u003cbr>\nGuacamole and Chips, Enchiladas de Mole “Puebla,” Carnitas Plato\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kristine-veldheer.jpg\" alt=\"Kristine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Theological Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Picante\u003cstrong>\u003cbr>\nReviewed Picante:\u003c/strong> Tuesday, July 16, 2006\u003c/p>\n\u003cp>What can I say about Picante? It is hands down my favorite restaurant in the Bay Area. Put simply, if you are looking for some of the freshest, best tasting Mexican food, drive no further than the west side of Berkeley and you will find it. Parking is easy on the street with no meters to contend with, and you will be joined by hundreds of others who eat their way through the Picante menu on a nightly basis. On top of having great food, the speedy kitchen and the informal atmosphere is a big hit with all age groups. For those who like to dine al fresco, there are two patios to eat on besides a large dining room.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the night we went there for dinner, my dining party was two adults and a preschooler. Although the order line was long, it moved quickly and it wasn’t long until we had found a table on the side patio. Within five minutes our appetizer arrived, followed quickly by the entrees until our table was full of plates of steaming food. My personal favorite is anything with the Manchamanteles chicken, known for its almost barbeque like taste and deep red sauce. My dining companion ordered the flautas with black beans while the junior member of our party dined on the kid’s chicken taco that comes with rice and beans. Unlike the myriad other Mexican restaurants I have been to that have mushy beans, overcooked rice, and everything smothered in cheese, Picante uses none of these tricks.\u003c/p>\n\u003cp>Rather, the rice and beans are both firm and tender with fresh authentic flavor. Likewise, seasoning is subtle throughout the entrees and this lets the quality of the ingredients shine through and the various spices come to life. For dessert we sampled the chocolate angel food cake and their signature rice pudding. The cake was moist and chocolaty. The rice pudding allows you to taste the grains of rice, which seem to float in a sea of velvety pudding. We ended up with two boxes of leftovers that made for a great lunch the next day.\u003c/p>\n\u003cp>To the uninitiated first timer, the ordering line that often stretches out toward the front door can be daunting. But grab one of the menus — yellow is the regular menu, green for vegetarians, and the white one is the kids menu — and start trying to decide what you want to order. The portions are large and they do have a bar with good beer and great margaritas.\u003c/p>\n\u003cp>After you have placed your order find a table. Especially on the patios and in the larger dining room, the tables and chairs can be moved around to seat parties large and small. While you wait for your food, enjoy the casual atmosphere and watch the wait staff wend their way through the dining room with platters of food. If you have kids in your party, stop by and watch them make the corn tortillas by hand in a small area in front of the kitchen. For those needing more spice, there are refrigerators of salsa by the silverware stations. By the way, in case you need one, the to-go boxes are near the front by the phone order pick-up station.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/robert-allen.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Flora\u003cbr>\n\u003cstrong>Reviewed Picante:\u003c/strong> Monday, July 17, 2006\u003c/p>\n\u003cp>I was a little disappointed when I found out that Picante was one of the restaurants chosen for me to review for \u003ci>\u003cstrong>Check, Please\u003c/strong>\u003c/i>. Not because I don’t like it, but because it’s one of my standard lunch places. I was hoping to experience some new place or cuisine and this, in the back of my mind, was just the Mexican place we go to all the time. After thinking about it, I realized that if I go there all the time it must be good and worthy of review. And it is. I won’t lie, there’s nothing about this restaurant that will blow you away, but there is little to disappoint either, especially the value.\u003c/p>\n\u003cp>Picante serves basic Mexican food, but somehow it seems fresher than elsewhere. I am sure there’s a better word, but I’m going to use “clean” to describe their food. Individual flavors come through in their dishes. Things aren’t drowned in heavy, gloppy sauces here. Instead, they make three different delicious salsas, one of which is not for the weak-of-tongue. However, fresh clean and simple can lead to boring. My favorite lunch choice is the carnitas plate. While it is usually rich in porky goodness, I sometimes find myself topping it with their smoky salsa to add any depth of flavor. There is a similar problem with their beans. You’re offered a choice of refried, pinto, and black, and I vote only for the pintos. The refrieds are bland, and the black beans tasteless. Again, add the salsa.\u003c/p>\n\u003cp>In my visit today for the show I went with co-workers (as usual) and we decided to try things we don’t normally eat there on a work lunch. For the most part we were happy. We started with the most important measure of a Mexican restaurant, the guacamole. I had never had theirs as anything other than a garnish and it was great. It had clearly been made that day with perfectly ripe avocados and cilantro. It was also neither too creamy nor so chunky you couldn’t get a chip into it. Yes, it could have had more kick in it, but a drop of salsa solved that problem. We also tried the empanadas, which were gooey, cheesy, pepper-licious. I’ll have those again. Unfortunately my flautas were not so good; I found them to be bland and soggy, not their best effort. I loved one companion’s chorizo and potato tacos. I also found my other companion’s carne asada to be perfectly seasoned and delicious, although she felt that it was a bit too chewy to eat fajita style. Which brings up another positive for Picante, home made tortillas (and chips). You really can make a meal here of just tortillas, salsa and beer.\u003c/p>\n\u003cp>I wish I would have skipped dessert today and indulged in more of the former. But, I have often contemplated the chocolate angel food cake because you can’t avoid it as you’re ordering at the counter. It looks and smells amazing. Unfortunately, all the flavor is in the chocolate sauce and the cake itself is pretty boring. One companion described it as dry. All in all, I think Picante is great for a quick meal, a work-day lunch etc. The food is good, the restaurant is huge and clean, very group friendly. There are two outdoor dining areas so it’s also great with kids and dogs. But go when you’re hungry, portions are huge.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/brian-horn.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Construction Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Miller’s East Coast West Delicatessen\u003cbr>\n\u003cstrong>Reviewed Picante:\u003c/strong> Saturday, July 22, 2006\u003c/p>\n\u003cp>We ventured over to Berkeley on a hot, sunny Saturday afternoon to fill our hungry bellies with some good East Bay Mexican food. Located in Northern Berkeley in a quasi-industrial area, Picante is easy to find and street parking is no problem (though we noticed a parking lot across the street on our way out).\u003c/p>\n\u003cp>We started off with fresh guacamole and warm tortilla chips and an order of ceviche. The guacamole was great, though lacking a little bit on spices (salt, pepper, cumin, etc). The tortilla chips were one of our favorite parts of the meal. A lady behind the counter was hand-making fresh corn tortillas, and the chips were cut as long strips instead of your normal triangle chip. Fresh and warm, they were delicious. The ceviche had good flavor, though it was on the sweet side — perhaps too much sugar? It tasted a bit like cocktail sauce. The whitefish and shrimp, however, were fresh and that’s what is most important.\u003c/p>\n\u003cp>For our entrées I had the carne asada plate and my fiancé had a grilled chicken salad. Her salad was delicious — fresh ingredients, warm grilled chicken, jicama, queso fresco, and black beans. She enjoyed the salad and proclaimed it was more fresh and flavorful than any salad at a Mission Mexican restaurant. My carne asada plate came with rice, beans, and the fresh corn tortillas we came to know and love. The steak was fresh and perfectly grilled — zero complaints.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The atmosphere inside was nice, everyone was friendly and seemed to be having a good time. The décor was similar to your average taqueria, but more warm and inviting then normal. One complaint we had was that the large dining room where everyone was sitting had no windows. Meanwhile they had a nice large patio out front with no cover, so all the metal tables were too hot for anyone to sit at and enjoy. The serving sizes were ample and we definitely left the restaurant content. Living in the Mission district of San Francisco, I eat Mexican food often, and Picante definitely held their own against stiff competition. While I wouldn’t feel the need to drive across the bridge anytime soon with so many local options at my disposal, if I was ever in the area I would definitely go back again. Good atmosphere. Good food. Fair prices. What’s not to like?\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1328 Sixth Street (at Gilman Street)\r\nBerkeley, CA\r\n\u003cstrong>Phone:\u003c/strong> 510-525-3121\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://picantecocina.citysearch.com\" target=\"_blank\" rel=\"noopener\">picantecocina.citysearch.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Regional Mexican\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Picante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=147\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/check-please-bay-area-season-2-episode-3-203/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp203iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/picante11.jpg\" alt=\"Picante\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/picante1.jpg\" alt=\"Picante\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/picante19.jpg\" alt=\"Picante\" hspace=\"3\">\u003cbr>\nGuacamole and Chips, Enchiladas de Mole “Puebla,” Carnitas Plato\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kristine-veldheer.jpg\" alt=\"Kristine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Theological Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Picante\u003cstrong>\u003cbr>\nReviewed Picante:\u003c/strong> Tuesday, July 16, 2006\u003c/p>\n\u003cp>What can I say about Picante? It is hands down my favorite restaurant in the Bay Area. Put simply, if you are looking for some of the freshest, best tasting Mexican food, drive no further than the west side of Berkeley and you will find it. Parking is easy on the street with no meters to contend with, and you will be joined by hundreds of others who eat their way through the Picante menu on a nightly basis. On top of having great food, the speedy kitchen and the informal atmosphere is a big hit with all age groups. For those who like to dine al fresco, there are two patios to eat on besides a large dining room.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the night we went there for dinner, my dining party was two adults and a preschooler. Although the order line was long, it moved quickly and it wasn’t long until we had found a table on the side patio. Within five minutes our appetizer arrived, followed quickly by the entrees until our table was full of plates of steaming food. My personal favorite is anything with the Manchamanteles chicken, known for its almost barbeque like taste and deep red sauce. My dining companion ordered the flautas with black beans while the junior member of our party dined on the kid’s chicken taco that comes with rice and beans. Unlike the myriad other Mexican restaurants I have been to that have mushy beans, overcooked rice, and everything smothered in cheese, Picante uses none of these tricks.\u003c/p>\n\u003cp>Rather, the rice and beans are both firm and tender with fresh authentic flavor. Likewise, seasoning is subtle throughout the entrees and this lets the quality of the ingredients shine through and the various spices come to life. For dessert we sampled the chocolate angel food cake and their signature rice pudding. The cake was moist and chocolaty. The rice pudding allows you to taste the grains of rice, which seem to float in a sea of velvety pudding. We ended up with two boxes of leftovers that made for a great lunch the next day.\u003c/p>\n\u003cp>To the uninitiated first timer, the ordering line that often stretches out toward the front door can be daunting. But grab one of the menus — yellow is the regular menu, green for vegetarians, and the white one is the kids menu — and start trying to decide what you want to order. The portions are large and they do have a bar with good beer and great margaritas.\u003c/p>\n\u003cp>After you have placed your order find a table. Especially on the patios and in the larger dining room, the tables and chairs can be moved around to seat parties large and small. While you wait for your food, enjoy the casual atmosphere and watch the wait staff wend their way through the dining room with platters of food. If you have kids in your party, stop by and watch them make the corn tortillas by hand in a small area in front of the kitchen. For those needing more spice, there are refrigerators of salsa by the silverware stations. By the way, in case you need one, the to-go boxes are near the front by the phone order pick-up station.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/robert-allen.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Flora\u003cbr>\n\u003cstrong>Reviewed Picante:\u003c/strong> Monday, July 17, 2006\u003c/p>\n\u003cp>I was a little disappointed when I found out that Picante was one of the restaurants chosen for me to review for \u003ci>\u003cstrong>Check, Please\u003c/strong>\u003c/i>. Not because I don’t like it, but because it’s one of my standard lunch places. I was hoping to experience some new place or cuisine and this, in the back of my mind, was just the Mexican place we go to all the time. After thinking about it, I realized that if I go there all the time it must be good and worthy of review. And it is. I won’t lie, there’s nothing about this restaurant that will blow you away, but there is little to disappoint either, especially the value.\u003c/p>\n\u003cp>Picante serves basic Mexican food, but somehow it seems fresher than elsewhere. I am sure there’s a better word, but I’m going to use “clean” to describe their food. Individual flavors come through in their dishes. Things aren’t drowned in heavy, gloppy sauces here. Instead, they make three different delicious salsas, one of which is not for the weak-of-tongue. However, fresh clean and simple can lead to boring. My favorite lunch choice is the carnitas plate. While it is usually rich in porky goodness, I sometimes find myself topping it with their smoky salsa to add any depth of flavor. There is a similar problem with their beans. You’re offered a choice of refried, pinto, and black, and I vote only for the pintos. The refrieds are bland, and the black beans tasteless. Again, add the salsa.\u003c/p>\n\u003cp>In my visit today for the show I went with co-workers (as usual) and we decided to try things we don’t normally eat there on a work lunch. For the most part we were happy. We started with the most important measure of a Mexican restaurant, the guacamole. I had never had theirs as anything other than a garnish and it was great. It had clearly been made that day with perfectly ripe avocados and cilantro. It was also neither too creamy nor so chunky you couldn’t get a chip into it. Yes, it could have had more kick in it, but a drop of salsa solved that problem. We also tried the empanadas, which were gooey, cheesy, pepper-licious. I’ll have those again. Unfortunately my flautas were not so good; I found them to be bland and soggy, not their best effort. I loved one companion’s chorizo and potato tacos. I also found my other companion’s carne asada to be perfectly seasoned and delicious, although she felt that it was a bit too chewy to eat fajita style. Which brings up another positive for Picante, home made tortillas (and chips). You really can make a meal here of just tortillas, salsa and beer.\u003c/p>\n\u003cp>I wish I would have skipped dessert today and indulged in more of the former. But, I have often contemplated the chocolate angel food cake because you can’t avoid it as you’re ordering at the counter. It looks and smells amazing. Unfortunately, all the flavor is in the chocolate sauce and the cake itself is pretty boring. One companion described it as dry. All in all, I think Picante is great for a quick meal, a work-day lunch etc. The food is good, the restaurant is huge and clean, very group friendly. There are two outdoor dining areas so it’s also great with kids and dogs. But go when you’re hungry, portions are huge.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/brian-horn.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Construction Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Miller’s East Coast West Delicatessen\u003cbr>\n\u003cstrong>Reviewed Picante:\u003c/strong> Saturday, July 22, 2006\u003c/p>\n\u003cp>We ventured over to Berkeley on a hot, sunny Saturday afternoon to fill our hungry bellies with some good East Bay Mexican food. Located in Northern Berkeley in a quasi-industrial area, Picante is easy to find and street parking is no problem (though we noticed a parking lot across the street on our way out).\u003c/p>\n\u003cp>We started off with fresh guacamole and warm tortilla chips and an order of ceviche. The guacamole was great, though lacking a little bit on spices (salt, pepper, cumin, etc). The tortilla chips were one of our favorite parts of the meal. A lady behind the counter was hand-making fresh corn tortillas, and the chips were cut as long strips instead of your normal triangle chip. Fresh and warm, they were delicious. The ceviche had good flavor, though it was on the sweet side — perhaps too much sugar? It tasted a bit like cocktail sauce. The whitefish and shrimp, however, were fresh and that’s what is most important.\u003c/p>\n\u003cp>For our entrées I had the carne asada plate and my fiancé had a grilled chicken salad. Her salad was delicious — fresh ingredients, warm grilled chicken, jicama, queso fresco, and black beans. She enjoyed the salad and proclaimed it was more fresh and flavorful than any salad at a Mission Mexican restaurant. My carne asada plate came with rice, beans, and the fresh corn tortillas we came to know and love. The steak was fresh and perfectly grilled — zero complaints.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere inside was nice, everyone was friendly and seemed to be having a good time. The décor was similar to your average taqueria, but more warm and inviting then normal. One complaint we had was that the large dining room where everyone was sitting had no windows. Meanwhile they had a nice large patio out front with no cover, so all the metal tables were too hot for anyone to sit at and enjoy. The serving sizes were ample and we definitely left the restaurant content. Living in the Mission district of San Francisco, I eat Mexican food often, and Picante definitely held their own against stiff competition. While I wouldn’t feel the need to drive across the bridge anytime soon with so many local options at my disposal, if I was ever in the area I would definitely go back again. Good atmosphere. Good food. Fair prices. What’s not to like?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"order": 8
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},
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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 />",
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"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.",
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"source": "Commonwealth Club of California"
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"order": 9
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"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. ",
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"order": 18
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"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/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"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"
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},
"masters-of-scale": {
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"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"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>",
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