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"content": "\u003cp>\u003cstrong>Da Flora: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=144\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=145\">recipe\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/daflora8.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/daflora16.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/daflora17.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cbr>\nSweet Potato Gnocchi, Penne Amatriciana with House-Cured Pork Cheek, Pistachio Cake with Crème Fraîche\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 Da Flora:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>I found Da Flora by chance one hot fall evening soon after they opened. Things weren’t going very well that night. They were clearly over-booked and under-staffed. Yet while we were probably there three times longer than we should have been, I was hooked. I had just returned from a month in Italy and being at Da Flora was like being in Italy and at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The atmosphere is very homey with dark red walls, white tiled floor, and Venetian and cat bric-a-brac. Look around and you’ll see photos of customer’s babies (and cats) and artwork by friends and family. It’s all pretty unpretentious but it’s also a great romantic date space. But do not bring a date that’s on a diet for this is not a place for moderation.\u003c/p>\n\u003cp>Flora Gaspar and her chef, Jen McMahon, change their menu regularly to reflect what’s available and in season, but there is usually a pasta dish or two, some hearty meat dish, and then a seafood dish or three (Venice is on the water). There will also be a good array of salads and other starters to tempt you and make it difficult to decide on a three-course meal.\u003c/p>\n\u003cp>Their signature starter, which I had again just last night, is a sweet potato gnocchi in a sherry cream and bacon sauce. Yes, you can order it as a full order too, and I have. This is the dish to turn a vegetarian into a bacon eater. It’s so perfectly balanced between savory smoky sweetness that you can’t help yourself. I tried to only eat one last night knowing I had lots of food to come and I ate half the order. For lighter eaters I would recommend their Caesar salad, it’s one of the best in the city. Another specialty that we enjoyed last night but hasn’t been on the menu much lately is the porchetta tonnato, thinly sliced pork with a tuna/mayonnaise sauce. I must confess I avoided this dish at first until I ate it accidentally from a buffet at one of their Carnevale parties. It’s great. Try it! Another somewhat-regular starter that I don’t particularly enjoy but everyone else I know loves it (so I’m assuming I’m wrong) is the baccalà, a salt cod paste served on crostini.\u003c/p>\n\u003cp>For dinner you can’t go wrong with any of the pasta dishes. Pick which one to order by the ingredients you like. However, if any is prepared with the house-cured pork cheek, order it. (They like the pig here.) Last night I had the penne amatriciana with it and it was a delicious blend of tomato, onion, savory pork, and (not too) fiery pepper. My companion had a typical fish dish for the restaurant: a petrale sole, which had been pan-fried and was served on a bed of summer squash and corn. It looked as good as it tasted. Another classic fish favorite are the sardines. Bottom line, if it’s got pig or sardine in it, it’s a safe bet.\u003c/p>\n\u003cp>You’ll want amazing wines to pair with the amazing fresh flavors coming from the kitchen. Flora specializes in Italian wines and searches out varietals that are uncommon or not widely imported. Don’t be intimidated by the list. I usually just leave it in Flora’s hands. She’s very patient and will guide you through it, or you can take my path and tell her your tastes and budget and she’ll bring you amazing wine you’ve never heard of and may never see again. You might also hear some great stories of travels and travails while you discuss the wine.\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 Da Flora:\u003c/strong> Thursday, July 20, 2006\u003c/p>\n\u003cp>Talk about finding a hidden gem, we are adding Da Flora to our list of great restaurants for a special occasion. Walking in made us feel like we were going into someone’s home for dinner. My intrepid dining party made the wise choice to call the day before for a reservation, because this is a small place with only about 10 tables. We also threw them a curve by bringing along our preschooler, a particular eater. After dealing with the hassles of parking in North Beach (we recommend the garage across the street), the owner settled us into a lovely window seat to watch the traffic on Columbus and enjoy our meal. Although the portions weren’t large, this was some of the best Italian food I have eaten. We found the wine list was extensive and the limited, hand-written menu refreshing. It was easy to put together a meal we could eat family style, something the wait staff encouraged. For starters, we had the melon and smoked prosciutto as well as the sweet potato gnocchi.\u003cbr>\nLet’s just say we practically licked the plates clean it was so good.\u003c/p>\n\u003cp>Then we split an order of the homemade tagliatelle with zucchini in a light cream sauce and the double-cut pork chop covered in caramelized onions and sitting on top of mashed Yukon gold potatoes. The pork chop was so thick, we couldn’t believe it, and was cooked to a moist, meaty perfection. Once again, except for the bone from the pork chop, we cleaned our plates. Even our preschooler commented that the food tasted good, high praise from a particular eater. For dessert we order the pistachio cake with crème fraîche and the hand-churned lemon ice cream.\u003c/p>\n\u003cp>The cake was dense and flavorful while the lemon ice cream was wonderfully light. The normally chatty preschooler was practically silent devouring his ice cream. We also sampled a glass of the house white, a pinot grigio, and the house rosé, both very fine selections. As mentioned before, Da Flora has a very neighborhood atmosphere with burgundy walls, sparse décor, and sparkling white table linen. The wait staff is casual yet efficient and the owner clearly knows her wines. We also enjoyed that the kitchen was speedy, sending out the different courses in a timely manner. Although they did a good job of accommodating a preschooler, this isn’t necessarily a place for kids, as there is no children’s menu nor is there anything on the menu really designed for the younger set. We got around this by eating family style and sharing everything we ordered. Ultimately, because of the price, for me this is a special occasion restaurant, not weekly fare.\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 Da Flora:\u003c/strong> Friday, July 14, 2006\u003c/p>\n\u003cp>Most everyone who ventures to North Beach knows that parking can be a bear, so we decided this time not even to try to find street parking, rather we parked in a garage (ended up being $15) directly across the street from Da Flora. This charming little restaurant is located on a corner space that we figured had been around for over 100 years and used to be a corner market (we later found out that it was most likely a hardware store). The interior is painted a deep red, which lent to an atmosphere of comfort and relaxation. Wine bottles were positioned along the back corner wall and it appeared that all of the patrons were enjoying themselves. We had a reservation; we were seated immediately.\u003c/p>\n\u003cp>A feature we loved was the menu — handwritten Primi and Secondi pages placed in a small book. Don and Becca started out the night with a salad of baby watercress accented with Bing cherries, Gorgonzola Dolce, and toasted almonds in a champagne vinaigrette. Nancie chose the dandelion greens in a honey mustard vinaigrette with grated hard-boiled eggs and roasted tomatoes. I enjoyed the smoked prosciutto and melon with a balsamic reduction. To say that we all thoroughly enjoyed our starters was an understatement — they were fantastic. And on top of it all, the server described each dish with great accuracy. (For example, she described the dandelions as something you would like if you like rough greens, and that’s exactly what we expected). Everything was exquisitely prepared and the all items were very fresh.\u003c/p>\n\u003cp>We also started off with a bottle of Valpolicella wine and followed it with another. It was a good blend, and just what we had hoped for. Another item of note was this was the cheapest bottle of wine on the menu, and instead of trying to upsell us to another bottle, the server told us this was a fantastic bottle and she was right! The wine selection was a good size, but the beauty was more in its diversity (more then just your average Cabernet, Merlot, Zinfandel, etc.) and I would love to go back and dig into that list at greater length.\u003c/p>\n\u003cp>For our Secondi, Don and Becca chose local petrale sole pan-seared in a lemon caper butter with squash, cherry tomatoes, and white corn. Nancie had the duck livers, and I enjoyed the house-made tagliatelle with roast zucchini and pancetta in a lemon-laced arugula pesto. Again, everything was top-notch, extremely fresh, and unique. Nancie loved the livers, and while I’m not a liver fan, the flavor on the outside was superb. The fish was perfectly cooked, and the crust on the outside was beautifully done. We closed out our meal with Lemon Almond Pistachio cake with house made crème fraîche. A unique Sicilian dish, this cake was light on the flour and heavy on the crushed pistachio, so the body of the cake was all pistachio. It was delicious different, and again exactly as the server described (she also made the cake)!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, our party thoroughly enjoyed the atmosphere, food, wine, service, and time spent at Da Flora. Without a doubt I would recommend it, and I would return myself. I told our guests (visiting from Michigan) that there are so many restaurants in North Beach, you not only have to have good food, but also something unique. Da Flora managed both with an original menu, fantastic atmosphere, and, of course, delicious food.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Da Flora: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=144\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=145\">recipe\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/daflora8.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/daflora16.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/daflora17.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cbr>\nSweet Potato Gnocchi, Penne Amatriciana with House-Cured Pork Cheek, Pistachio Cake with Crème Fraîche\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 Da Flora:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>I found Da Flora by chance one hot fall evening soon after they opened. Things weren’t going very well that night. They were clearly over-booked and under-staffed. Yet while we were probably there three times longer than we should have been, I was hooked. I had just returned from a month in Italy and being at Da Flora was like being in Italy and at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere is very homey with dark red walls, white tiled floor, and Venetian and cat bric-a-brac. Look around and you’ll see photos of customer’s babies (and cats) and artwork by friends and family. It’s all pretty unpretentious but it’s also a great romantic date space. But do not bring a date that’s on a diet for this is not a place for moderation.\u003c/p>\n\u003cp>Flora Gaspar and her chef, Jen McMahon, change their menu regularly to reflect what’s available and in season, but there is usually a pasta dish or two, some hearty meat dish, and then a seafood dish or three (Venice is on the water). There will also be a good array of salads and other starters to tempt you and make it difficult to decide on a three-course meal.\u003c/p>\n\u003cp>Their signature starter, which I had again just last night, is a sweet potato gnocchi in a sherry cream and bacon sauce. Yes, you can order it as a full order too, and I have. This is the dish to turn a vegetarian into a bacon eater. It’s so perfectly balanced between savory smoky sweetness that you can’t help yourself. I tried to only eat one last night knowing I had lots of food to come and I ate half the order. For lighter eaters I would recommend their Caesar salad, it’s one of the best in the city. Another specialty that we enjoyed last night but hasn’t been on the menu much lately is the porchetta tonnato, thinly sliced pork with a tuna/mayonnaise sauce. I must confess I avoided this dish at first until I ate it accidentally from a buffet at one of their Carnevale parties. It’s great. Try it! Another somewhat-regular starter that I don’t particularly enjoy but everyone else I know loves it (so I’m assuming I’m wrong) is the baccalà, a salt cod paste served on crostini.\u003c/p>\n\u003cp>For dinner you can’t go wrong with any of the pasta dishes. Pick which one to order by the ingredients you like. However, if any is prepared with the house-cured pork cheek, order it. (They like the pig here.) Last night I had the penne amatriciana with it and it was a delicious blend of tomato, onion, savory pork, and (not too) fiery pepper. My companion had a typical fish dish for the restaurant: a petrale sole, which had been pan-fried and was served on a bed of summer squash and corn. It looked as good as it tasted. Another classic fish favorite are the sardines. Bottom line, if it’s got pig or sardine in it, it’s a safe bet.\u003c/p>\n\u003cp>You’ll want amazing wines to pair with the amazing fresh flavors coming from the kitchen. Flora specializes in Italian wines and searches out varietals that are uncommon or not widely imported. Don’t be intimidated by the list. I usually just leave it in Flora’s hands. She’s very patient and will guide you through it, or you can take my path and tell her your tastes and budget and she’ll bring you amazing wine you’ve never heard of and may never see again. You might also hear some great stories of travels and travails while you discuss the wine.\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 Da Flora:\u003c/strong> Thursday, July 20, 2006\u003c/p>\n\u003cp>Talk about finding a hidden gem, we are adding Da Flora to our list of great restaurants for a special occasion. Walking in made us feel like we were going into someone’s home for dinner. My intrepid dining party made the wise choice to call the day before for a reservation, because this is a small place with only about 10 tables. We also threw them a curve by bringing along our preschooler, a particular eater. After dealing with the hassles of parking in North Beach (we recommend the garage across the street), the owner settled us into a lovely window seat to watch the traffic on Columbus and enjoy our meal. Although the portions weren’t large, this was some of the best Italian food I have eaten. We found the wine list was extensive and the limited, hand-written menu refreshing. It was easy to put together a meal we could eat family style, something the wait staff encouraged. For starters, we had the melon and smoked prosciutto as well as the sweet potato gnocchi.\u003cbr>\nLet’s just say we practically licked the plates clean it was so good.\u003c/p>\n\u003cp>Then we split an order of the homemade tagliatelle with zucchini in a light cream sauce and the double-cut pork chop covered in caramelized onions and sitting on top of mashed Yukon gold potatoes. The pork chop was so thick, we couldn’t believe it, and was cooked to a moist, meaty perfection. Once again, except for the bone from the pork chop, we cleaned our plates. Even our preschooler commented that the food tasted good, high praise from a particular eater. For dessert we order the pistachio cake with crème fraîche and the hand-churned lemon ice cream.\u003c/p>\n\u003cp>The cake was dense and flavorful while the lemon ice cream was wonderfully light. The normally chatty preschooler was practically silent devouring his ice cream. We also sampled a glass of the house white, a pinot grigio, and the house rosé, both very fine selections. As mentioned before, Da Flora has a very neighborhood atmosphere with burgundy walls, sparse décor, and sparkling white table linen. The wait staff is casual yet efficient and the owner clearly knows her wines. We also enjoyed that the kitchen was speedy, sending out the different courses in a timely manner. Although they did a good job of accommodating a preschooler, this isn’t necessarily a place for kids, as there is no children’s menu nor is there anything on the menu really designed for the younger set. We got around this by eating family style and sharing everything we ordered. Ultimately, because of the price, for me this is a special occasion restaurant, not weekly fare.\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 Da Flora:\u003c/strong> Friday, July 14, 2006\u003c/p>\n\u003cp>Most everyone who ventures to North Beach knows that parking can be a bear, so we decided this time not even to try to find street parking, rather we parked in a garage (ended up being $15) directly across the street from Da Flora. This charming little restaurant is located on a corner space that we figured had been around for over 100 years and used to be a corner market (we later found out that it was most likely a hardware store). The interior is painted a deep red, which lent to an atmosphere of comfort and relaxation. Wine bottles were positioned along the back corner wall and it appeared that all of the patrons were enjoying themselves. We had a reservation; we were seated immediately.\u003c/p>\n\u003cp>A feature we loved was the menu — handwritten Primi and Secondi pages placed in a small book. Don and Becca started out the night with a salad of baby watercress accented with Bing cherries, Gorgonzola Dolce, and toasted almonds in a champagne vinaigrette. Nancie chose the dandelion greens in a honey mustard vinaigrette with grated hard-boiled eggs and roasted tomatoes. I enjoyed the smoked prosciutto and melon with a balsamic reduction. To say that we all thoroughly enjoyed our starters was an understatement — they were fantastic. And on top of it all, the server described each dish with great accuracy. (For example, she described the dandelions as something you would like if you like rough greens, and that’s exactly what we expected). Everything was exquisitely prepared and the all items were very fresh.\u003c/p>\n\u003cp>We also started off with a bottle of Valpolicella wine and followed it with another. It was a good blend, and just what we had hoped for. Another item of note was this was the cheapest bottle of wine on the menu, and instead of trying to upsell us to another bottle, the server told us this was a fantastic bottle and she was right! The wine selection was a good size, but the beauty was more in its diversity (more then just your average Cabernet, Merlot, Zinfandel, etc.) and I would love to go back and dig into that list at greater length.\u003c/p>\n\u003cp>For our Secondi, Don and Becca chose local petrale sole pan-seared in a lemon caper butter with squash, cherry tomatoes, and white corn. Nancie had the duck livers, and I enjoyed the house-made tagliatelle with roast zucchini and pancetta in a lemon-laced arugula pesto. Again, everything was top-notch, extremely fresh, and unique. Nancie loved the livers, and while I’m not a liver fan, the flavor on the outside was superb. The fish was perfectly cooked, and the crust on the outside was beautifully done. We closed out our meal with Lemon Almond Pistachio cake with house made crème fraîche. A unique Sicilian dish, this cake was light on the flour and heavy on the crushed pistachio, so the body of the cake was all pistachio. It was delicious different, and again exactly as the server described (she also made the cake)!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, our party thoroughly enjoyed the atmosphere, food, wine, service, and time spent at Da Flora. Without a doubt I would recommend it, and I would return myself. I told our guests (visiting from Michigan) that there are so many restaurants in North Beach, you not only have to have good food, but also something unique. Da Flora managed both with an original menu, fantastic atmosphere, and, of course, delicious food.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Hing Lung: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=140\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/hinglung1.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung2.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung4.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cbr>\nWon Ton Soup with Noodles; Kung Pao Calamari; Peking Duck\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/jim-cyr.jpg\" alt=\"Jim\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hing Lung\u003cbr>\n\u003cstrong>Reviewed Hing Lung:\u003c/strong> Saturday, July 8, 2006\u003c/p>\n\u003cp>The reason Hing Lung has been one of my favorite restaurants for over fifteen years is because they use fresh, seasonal ingredients in imaginative ways that never fail to satisfy. We almost always order their juk — a rice porridge, which is made in a large crock pot-type vat, which the restaurant imported from Hong Kong in order to achieve their particular spin on this traditional dish. The base juk, flavored with bean curd, a thousand-year-old egg, ginger, soy and lemongrass, yields a fresh and flavorful soup, highly recommended for when you are feeling “under the weather,” for whatever reason, and as a great dish for breakfast, lunch, or late-night snack. We are especially fond of the Fresh Clam and Abalone version — it goes especially well with Hing Lung’s freshly-made Chinese donuts (the donuts are great for mopping up the sauces that come with other dishes as well).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Satay Beef with Green Onion in Claypot was a new dish for us. There are hundreds of different dishes listed on the several menus that you are presented and most of them are in the $5 price range. This dish was amazing and indicative of the kind of Asian-fusion type of dish that the chefs create at Hing Lung. Satay is generally considered Thai in origin, and claypot slow-cooking is part of the Chinese tradition. I may or may not have the origins correct, but when the dish arrived steaming hot, and we got a first whiff, we got excited. The satay flavor had melded with the green onion and produced super-tender, flavorful beef that melted in your mouth (we used the Chinese donut to mop up every bit of the sauce).\u003c/p>\n\u003cp>We’ve eaten Kung Pao Chicken and Kung Pao Prawns for years, and we were intrigued to try out Kung Pao Calamari. We know that they believe that seafood has to be cooked super quickly to maintain flavor and freshness at Hing Lung and that they use super hot gas jets to achieve this (they can boil water in 15 seconds). The calamari was the sweetest and tenderest calamari we have ever tasted anywhere. This dish has joined a list of our favorites. We didn’t order it this particular time, but the Chinese-Style Chicken with Ginger and Green Onion is our all-time favorite. Unlike any chicken dish we know, it is either salt-baked or steamed and served cold with the sauce on the side. They usually have two kinds of chicken available. The “Chinese-Style” chicken is a bit gamier and full-flavored — worth asking for!\u003c/p>\n\u003cp>Usually, if you have the juk, two additional dishes is plenty of food for two people, but we were super hungry, and we love Chow Fun — the big wide rice noodles — so, we ordered the Peking Style Spareribs in Black Bean Sauce version, which was top notch. Our usual choice, the Beef with Tender Greens version, is no slouch either. The Chow Fun itself is NOT overcooked, it is served al dente, and there is always enough sauce to saturate the dish without overwhelming it — a balance most restaurants do not achieve.\u003c/p>\n\u003cp>We were so full, we had to ask for take-home boxes for all of the extra food. Two slices of cool watermelon with fresh fortune cookies were presented with the check, which totaled . . . $ 23.60. So, for a total of $28, two of us had an excellent dinner with yummy leftovers for lunch the next day. That is why we love Hing Lung — all of the ingredients are super fresh, the chef has imagination, and you can try all kinds of new dishes without worrying about going broke doing so. It is a great place for a family or a group of friends to check out (they have lots of big tables with lazy susans). We have two standards by which we judge Chinese restaurants: number one, if there are lots of Chinese people eating there, especially families, that is a VERY good sign; number two, as you enter the dining room, scan the tables to see what the food looks like. You should see LOTS of colors — reds, oranges, greens, blacks, saffron — if the predominant color is brown, turn and leave. Color means you have an excellent chef in charge of the kitchen, who is comfortable with fresh ingredients and really knows how to cook. Brown means that the overwhelming flavor will be soy sauce, and bland at that.\u003c/p>\n\u003cp>Hing Lung’s casual atmosphere, quick service, fresh creative Asian-fusion dishes, and super-affordable prices make it an excellent destination for a fresh spin on breakfast, lunch, dinner, or a late-night snack.\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/karen-mendelsohn.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiter in Restaurant Industry\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fairfax\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Saylor’s Landing\u003cstrong>\u003cbr>\nReviewed Hing Lung:\u003c/strong> Friday, July 14, 2006\u003c/p>\n\u003cp>Honestly, I could not recommend this restaurant if you are vegetarian or sensitive to MSG. Parking is not very easy since it is in the heart of Chinatown, so hopefully you will make other arrangements for transportation. There are many buses and a walk through Chinatown is always fun.\u003c/p>\n\u003cp>The traditional Chinese food looked great and there were even pictures of a lot of items on the menu, most of them listed in Chinese. There were a lot of locals and they really seemed to be enjoying the food. The waiter tried very hard to accommodate our dietary needs, but it just wasn’t a success. After ordering various items he would return to the table to inform us that there was MSG, and we would proceed to try something else. No luck. My friend, who is vegetarian, ordered the vegetable fried rice only to find out, after tasting it, that there was MSG in it, and the waiter took it back. He tried so hard to find something for us to order and then finally came to the table with a puzzled look on his face and offered us steamed rice as our only option. We were ravenous at this point, so we left and most likely will not go back again. If you are not sensitive to MSG or vegetarian, this may be a good traditional Chinese restaurant for you.\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-young.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor, Business Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Absinthe Brasserie & Bar\u003cbr>\n\u003cstrong>Reviewed Hing Lung:\u003c/strong> Thursday, June 20, 2006\u003c/p>\n\u003cp>This is just the sort of restaurant I choose for a late night meal. Most restaurants in the Bay Area close around 10:00 p.m. and many that stay open later are burger joints and run-of-the-mill or fast food stops. Hung Ling serves authentic Chinese food in an open, fairly plain setting until 1:00 a.m. The walls are filled with long strips of white paper with large Chinese characters advertising the specials and their prices, the menus (there are several) are all primarily in Chinese with English subtext, and the clientele seems to be mostly Asian, which might well be seen as a good indication of the authenticity and basic quality of a restaurant’s food.\u003c/p>\n\u003cp>As I entered the restaurant, I noticed that many of the tables were still cluttered with dishes, and I figured I’d come in right after a rush. The hostess started to offer me a table right in front by the door and, seeing my hesitation, she promptly suggested a table in the back and sent someone to set it immediately. Even at the\u003cbr>\nlate hour (11:00 p.m.), there were people from all walks of life spread around the dining room and they continued to come and go. Excellent people watching.\u003c/p>\n\u003cp>I chose BBQ Pork Won Ton soup to start, a favorite of mine. This is enough for a meal by itself — very filling with plump, flavorful slices of BBQ pork, thoroughly stuffed won ton, freshly cooked cabbage, and a tasty broth. It can be had with additional noodles. I followed with another favorite, Kung Pao Chicken which, although it may not have been the most amazing I’ve ever had, was right down the middle for spicing, degree of heat, and expected flavor. I had rice and tea, took half the chicken home, and, with tax and tip, my meal came to $17, for more than I could eat.\u003c/p>\n\u003cp>Even with the task of cleaning up the tables from the rush, which had preceded me, the wait staff was attentive and my menus, meal, and check were all delivered promptly. In a high volume, no frills establishment like this where the expectation for politeness and ambiance is low, it is particularly noteworthy that the wait staff were all gracious, gave their full attention while at the table, and thanked me for coming.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While I wouldn’t always choose this very plain atmosphere for an evening meal, for a good meal at a great price and especially for late eating, I’d definitely recommend Hing Lung for one or two, or even a large group (several large round tables), and I’ll return myself.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Hing Lung: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=140\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/hinglung1.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung2.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung4.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cbr>\nWon Ton Soup with Noodles; Kung Pao Calamari; Peking Duck\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/jim-cyr.jpg\" alt=\"Jim\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hing Lung\u003cbr>\n\u003cstrong>Reviewed Hing Lung:\u003c/strong> Saturday, July 8, 2006\u003c/p>\n\u003cp>The reason Hing Lung has been one of my favorite restaurants for over fifteen years is because they use fresh, seasonal ingredients in imaginative ways that never fail to satisfy. We almost always order their juk — a rice porridge, which is made in a large crock pot-type vat, which the restaurant imported from Hong Kong in order to achieve their particular spin on this traditional dish. The base juk, flavored with bean curd, a thousand-year-old egg, ginger, soy and lemongrass, yields a fresh and flavorful soup, highly recommended for when you are feeling “under the weather,” for whatever reason, and as a great dish for breakfast, lunch, or late-night snack. We are especially fond of the Fresh Clam and Abalone version — it goes especially well with Hing Lung’s freshly-made Chinese donuts (the donuts are great for mopping up the sauces that come with other dishes as well).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Satay Beef with Green Onion in Claypot was a new dish for us. There are hundreds of different dishes listed on the several menus that you are presented and most of them are in the $5 price range. This dish was amazing and indicative of the kind of Asian-fusion type of dish that the chefs create at Hing Lung. Satay is generally considered Thai in origin, and claypot slow-cooking is part of the Chinese tradition. I may or may not have the origins correct, but when the dish arrived steaming hot, and we got a first whiff, we got excited. The satay flavor had melded with the green onion and produced super-tender, flavorful beef that melted in your mouth (we used the Chinese donut to mop up every bit of the sauce).\u003c/p>\n\u003cp>We’ve eaten Kung Pao Chicken and Kung Pao Prawns for years, and we were intrigued to try out Kung Pao Calamari. We know that they believe that seafood has to be cooked super quickly to maintain flavor and freshness at Hing Lung and that they use super hot gas jets to achieve this (they can boil water in 15 seconds). The calamari was the sweetest and tenderest calamari we have ever tasted anywhere. This dish has joined a list of our favorites. We didn’t order it this particular time, but the Chinese-Style Chicken with Ginger and Green Onion is our all-time favorite. Unlike any chicken dish we know, it is either salt-baked or steamed and served cold with the sauce on the side. They usually have two kinds of chicken available. The “Chinese-Style” chicken is a bit gamier and full-flavored — worth asking for!\u003c/p>\n\u003cp>Usually, if you have the juk, two additional dishes is plenty of food for two people, but we were super hungry, and we love Chow Fun — the big wide rice noodles — so, we ordered the Peking Style Spareribs in Black Bean Sauce version, which was top notch. Our usual choice, the Beef with Tender Greens version, is no slouch either. The Chow Fun itself is NOT overcooked, it is served al dente, and there is always enough sauce to saturate the dish without overwhelming it — a balance most restaurants do not achieve.\u003c/p>\n\u003cp>We were so full, we had to ask for take-home boxes for all of the extra food. Two slices of cool watermelon with fresh fortune cookies were presented with the check, which totaled . . . $ 23.60. So, for a total of $28, two of us had an excellent dinner with yummy leftovers for lunch the next day. That is why we love Hing Lung — all of the ingredients are super fresh, the chef has imagination, and you can try all kinds of new dishes without worrying about going broke doing so. It is a great place for a family or a group of friends to check out (they have lots of big tables with lazy susans). We have two standards by which we judge Chinese restaurants: number one, if there are lots of Chinese people eating there, especially families, that is a VERY good sign; number two, as you enter the dining room, scan the tables to see what the food looks like. You should see LOTS of colors — reds, oranges, greens, blacks, saffron — if the predominant color is brown, turn and leave. Color means you have an excellent chef in charge of the kitchen, who is comfortable with fresh ingredients and really knows how to cook. Brown means that the overwhelming flavor will be soy sauce, and bland at that.\u003c/p>\n\u003cp>Hing Lung’s casual atmosphere, quick service, fresh creative Asian-fusion dishes, and super-affordable prices make it an excellent destination for a fresh spin on breakfast, lunch, dinner, or a late-night snack.\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/karen-mendelsohn.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiter in Restaurant Industry\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fairfax\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Saylor’s Landing\u003cstrong>\u003cbr>\nReviewed Hing Lung:\u003c/strong> Friday, July 14, 2006\u003c/p>\n\u003cp>Honestly, I could not recommend this restaurant if you are vegetarian or sensitive to MSG. Parking is not very easy since it is in the heart of Chinatown, so hopefully you will make other arrangements for transportation. There are many buses and a walk through Chinatown is always fun.\u003c/p>\n\u003cp>The traditional Chinese food looked great and there were even pictures of a lot of items on the menu, most of them listed in Chinese. There were a lot of locals and they really seemed to be enjoying the food. The waiter tried very hard to accommodate our dietary needs, but it just wasn’t a success. After ordering various items he would return to the table to inform us that there was MSG, and we would proceed to try something else. No luck. My friend, who is vegetarian, ordered the vegetable fried rice only to find out, after tasting it, that there was MSG in it, and the waiter took it back. He tried so hard to find something for us to order and then finally came to the table with a puzzled look on his face and offered us steamed rice as our only option. We were ravenous at this point, so we left and most likely will not go back again. If you are not sensitive to MSG or vegetarian, this may be a good traditional Chinese restaurant for you.\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-young.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor, Business Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Absinthe Brasserie & Bar\u003cbr>\n\u003cstrong>Reviewed Hing Lung:\u003c/strong> Thursday, June 20, 2006\u003c/p>\n\u003cp>This is just the sort of restaurant I choose for a late night meal. Most restaurants in the Bay Area close around 10:00 p.m. and many that stay open later are burger joints and run-of-the-mill or fast food stops. Hung Ling serves authentic Chinese food in an open, fairly plain setting until 1:00 a.m. The walls are filled with long strips of white paper with large Chinese characters advertising the specials and their prices, the menus (there are several) are all primarily in Chinese with English subtext, and the clientele seems to be mostly Asian, which might well be seen as a good indication of the authenticity and basic quality of a restaurant’s food.\u003c/p>\n\u003cp>As I entered the restaurant, I noticed that many of the tables were still cluttered with dishes, and I figured I’d come in right after a rush. The hostess started to offer me a table right in front by the door and, seeing my hesitation, she promptly suggested a table in the back and sent someone to set it immediately. Even at the\u003cbr>\nlate hour (11:00 p.m.), there were people from all walks of life spread around the dining room and they continued to come and go. Excellent people watching.\u003c/p>\n\u003cp>I chose BBQ Pork Won Ton soup to start, a favorite of mine. This is enough for a meal by itself — very filling with plump, flavorful slices of BBQ pork, thoroughly stuffed won ton, freshly cooked cabbage, and a tasty broth. It can be had with additional noodles. I followed with another favorite, Kung Pao Chicken which, although it may not have been the most amazing I’ve ever had, was right down the middle for spicing, degree of heat, and expected flavor. I had rice and tea, took half the chicken home, and, with tax and tip, my meal came to $17, for more than I could eat.\u003c/p>\n\u003cp>Even with the task of cleaning up the tables from the rush, which had preceded me, the wait staff was attentive and my menus, meal, and check were all delivered promptly. In a high volume, no frills establishment like this where the expectation for politeness and ambiance is low, it is particularly noteworthy that the wait staff were all gracious, gave their full attention while at the table, and thanked me for coming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While I wouldn’t always choose this very plain atmosphere for an evening meal, for a good meal at a great price and especially for late eating, I’d definitely recommend Hing Lung for one or two, or even a large group (several large round tables), and I’ll return myself.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Absinthe Brasserie & Bar: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=138\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/absinthe19.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe7.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe10.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cbr>\nMarinated Calamari Salad; Roasted New Zealand Rack of Lamb; Cookie and Confectionery Plate\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-young.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor, Business Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Absinthe\u003cbr>\n\u003cstrong>Reviewed Absinthe Brasserie & Bar:\u003c/strong> Thursday, June 29, 2006\u003c/p>\n\u003cp>The interior of Absinthe is designed to evoke the French Belle Époque and provides a very comfortable atmosphere with a nice balance of casual and slightly plush. And just for fun, showing in the wall murals, (what appear to be) antique art posters and occasional displays, is more than a hint of the historical culture surrounding absinthe. It offers American-influenced Southern France brasserie cuisine on a menu combining French classics with California creativity. It’s always my impression that the preparation is done with a superior understanding of which herbs, spices, and treatment best complement the food itself.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We began the evening with a relatively small amount of excellent Camembert with small toast points and a few toasted walnuts as a taste complement — perfect to take the edge off the appetite without ruining it. There is always a basket with a selection of excellent breads and sweet (unsalted) butter for those who want more at the beginning of the meal. The shark I chose on this visit was simply prepared to reveal the flavor of the fish. In the seven years I’ve patronized the restaurant, I’ve never had a bad dish.\u003c/p>\n\u003cp>They offer a full bar and an expansive wine list from vintners world wide, prices ranging from modest to very expensive. This time we asked our server about some of the wines and, when she no longer felt qualified to answer, she asked the wine expert on the premises to come the table. We chose a modestly priced Pinot Noir (a favorite red) and thoroughly enjoyed it with our meal and afterward during an extended table conversation. We shared a primarily chocolate desert at the end of the meal, something I enjoy doing, and it was the perfect finish. Their deserts are never excessive, carefully combining flavors and giving you just enough to delight the taste buds and fulfill.\u003c/p>\n\u003cp>Absinthe employs what appears to be a three-tier system of service in the dining room. The waitperson makes certain you are welcomed, understand what’s available and that your order is promptly delivered to the kitchen, maintaining continuity at the table. The “bus” staff tend the table and make certain you have all the support required for a complete meal, then a specially engaged staff bring the food to the table the minute it’s ready in the kitchen and always seem to know where each dish goes without asking, gracious and very efficient. It’s the very best of service, beautifully presented, and you seldom wait or want for anything. I do, from time to time, drop into the restaurant bar last minute with a friend to enjoy their cafe menu. With fewer offerings until a later hour, often more simply presented, the quality prevails, you seldom need a reservation and it’s a great place to chat.\u003c/p>\n\u003cp>The combination of quality food, warm atmosphere, and attentive service make this a place of substance, to which I return again and again. Its continued popularity and central location in the Performing Arts district means that, if you’re planning on eating before or after performances, reservations are as highly recommended as the venue itself.\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/jim-cyr.jpg\" alt=\"Jim\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hing Lung\u003cbr>\n\u003cstrong>Reviewed Absinthe Brasserie & Bar:\u003c/strong> Thursday, July 20, 2006\u003c/p>\n\u003cp>Our evening got off to a great start when we got a parking place right in front of the restaurant. We were promptly seated and I was really impressed with the understated, polished elegance of the rooms. We were seated in the front room where the bar is, and in spite of some initial misgivings about the noise level, we were soon nicely distracted by the menus.\u003c/p>\n\u003cp>The bar menu alone took many happy minutes to peruse — so many things we had never heard of. With a wide range of wines and liquors, THIS would have to qualify as one of the great places in San Francisco to have a drink. I tried something called L’Opera, and my dining companion had a Bloody Mary, both were excellent. Absinthe uses nice glassware and their drink portions are generous, the flavors are smooth and the presentation amazing. We were very happy. As we dug into the walnut bread presented, our appetizers appeared. It was the freshest arugula salad ever, it was like the leaves had been picked minutes before their presentation in a subtle dressing that allowed the freshly-roasted pine nuts and the bits of accompanying grapefruit and watermelon to surprise and delight — perfectly balanced, light and delicious. I went into orbit over the calamari — the texture was al dente, the marinade a cool and sublime mix of a really good olive oil, sweet red peppers, onions, and exquisite flavorings I couldn’t identify. I LOVED this dish, and that the portion was generous was much appreciated as well.\u003c/p>\n\u003cp>We were amused to note that both a mixed seafood grill and a rib-eye were featured on Absinthe’s menu as well. Both were priced about $6 more than Saylor’s Landing, but we decided to see what the differences might be. The rib-eye came with grilled eggplant and stewed tomatoes with a pesto sauce as accompaniment. As our waiter placed my plate before me, I asked what the small bowl of green stuff he was placing on the side of the plate was. He explained that it was more of the pesto that was on the steak. Great anticipation on the chef’s part, the pesto was delicious and you wanted a bit of it with every bite. The veggies were perfect, the steak was cooked perfectly rare, as I had ordered it, and as happy as I was, the mixed seafood grill was getting even better reviews from my dining companion. Her plate was beautiful, two of the most delicious scallops imaginable, several succulent prawns, little neck clams, mussels, perfectly cooked Yukon golds, tender green beans, slices of radish, and sweet red peppers, all accompanied by a perfect aioli.\u003c/p>\n\u003cp>One enormous piece of chocolate cake — fresh, with several kinds of chocolate and cherries involved, and crème fraîche as part of the presentation — along with two great cups of coffee, and we were very happy to part with our $150. We were even happier to have made the acquaintance of another GREAT San Francisco Bay Area restaurant that we would be happy to recommend or return to any time.\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/karen-mendelsohn.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiter in Restaurant Industry\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fairfax\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Saylor’s Landing\u003cstrong>\u003cbr>\nReviewed Absinthe Brasserie & Bar:\u003c/strong> Sunday, July 11, 2006\u003c/p>\n\u003cp>I really enjoyed the dining experience at Absinthe. The hostess, who took the reservation, was really sweet and suggested we reserve a table just to be on the safe side. We went on a Sunday night and that was a great choice if you’re looking for a nice quiet dinner and a lot of attention from the staff. Parking was easy, metered spaces on Gough, which are free on Sunday. The lighting and decor was so comfortable with velvet booths and the feeling of really relaxing and enjoying the atmosphere. The music from the lounge was just the right volume, and we didn’t have to yell to have a conversation. Our waiter, Aaron, was really adorable. He was honest and seemed to love working there. Since this restaurant caters primarily to the performing arts crowd, it was a treat to practically have the place to ourselves.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We ordered all of our food, and Aaron made sure to time everything just right. The cheese course was delicious, and the French onion soup was served in the traditional way, baked with just the right amount of cheese. The temperatures of the main courses came out just right: medium-rare lamb and seared, rare tuna. The sauces were the best part, I thought — no heavy creams, mainly light purées that didn’t overpower the flavors of the meat or fish. The side dishes were also outstanding. Be sure to try their sweet corn gratin. By the time the dessert menu was presented, we were really too full to indulge, but managed to squeeze in a few cookies from the cookie and confectionary plate. I would definitely go back to Absinthe and most likely order the same exact thing and request Aaron as our server…\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n398 Hayes Street (at Gough Street)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-551-1590\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.absinthe.com/\" target=\"_blank\" rel=\"noopener\">www.absinthe.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Southern French/Mediterranean with California Influences\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Absinthe Brasserie & Bar: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=138\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/absinthe19.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe7.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe10.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cbr>\nMarinated Calamari Salad; Roasted New Zealand Rack of Lamb; Cookie and Confectionery Plate\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-young.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor, Business Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Absinthe\u003cbr>\n\u003cstrong>Reviewed Absinthe Brasserie & Bar:\u003c/strong> Thursday, June 29, 2006\u003c/p>\n\u003cp>The interior of Absinthe is designed to evoke the French Belle Époque and provides a very comfortable atmosphere with a nice balance of casual and slightly plush. And just for fun, showing in the wall murals, (what appear to be) antique art posters and occasional displays, is more than a hint of the historical culture surrounding absinthe. It offers American-influenced Southern France brasserie cuisine on a menu combining French classics with California creativity. It’s always my impression that the preparation is done with a superior understanding of which herbs, spices, and treatment best complement the food itself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We began the evening with a relatively small amount of excellent Camembert with small toast points and a few toasted walnuts as a taste complement — perfect to take the edge off the appetite without ruining it. There is always a basket with a selection of excellent breads and sweet (unsalted) butter for those who want more at the beginning of the meal. The shark I chose on this visit was simply prepared to reveal the flavor of the fish. In the seven years I’ve patronized the restaurant, I’ve never had a bad dish.\u003c/p>\n\u003cp>They offer a full bar and an expansive wine list from vintners world wide, prices ranging from modest to very expensive. This time we asked our server about some of the wines and, when she no longer felt qualified to answer, she asked the wine expert on the premises to come the table. We chose a modestly priced Pinot Noir (a favorite red) and thoroughly enjoyed it with our meal and afterward during an extended table conversation. We shared a primarily chocolate desert at the end of the meal, something I enjoy doing, and it was the perfect finish. Their deserts are never excessive, carefully combining flavors and giving you just enough to delight the taste buds and fulfill.\u003c/p>\n\u003cp>Absinthe employs what appears to be a three-tier system of service in the dining room. The waitperson makes certain you are welcomed, understand what’s available and that your order is promptly delivered to the kitchen, maintaining continuity at the table. The “bus” staff tend the table and make certain you have all the support required for a complete meal, then a specially engaged staff bring the food to the table the minute it’s ready in the kitchen and always seem to know where each dish goes without asking, gracious and very efficient. It’s the very best of service, beautifully presented, and you seldom wait or want for anything. I do, from time to time, drop into the restaurant bar last minute with a friend to enjoy their cafe menu. With fewer offerings until a later hour, often more simply presented, the quality prevails, you seldom need a reservation and it’s a great place to chat.\u003c/p>\n\u003cp>The combination of quality food, warm atmosphere, and attentive service make this a place of substance, to which I return again and again. Its continued popularity and central location in the Performing Arts district means that, if you’re planning on eating before or after performances, reservations are as highly recommended as the venue itself.\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/jim-cyr.jpg\" alt=\"Jim\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hing Lung\u003cbr>\n\u003cstrong>Reviewed Absinthe Brasserie & Bar:\u003c/strong> Thursday, July 20, 2006\u003c/p>\n\u003cp>Our evening got off to a great start when we got a parking place right in front of the restaurant. We were promptly seated and I was really impressed with the understated, polished elegance of the rooms. We were seated in the front room where the bar is, and in spite of some initial misgivings about the noise level, we were soon nicely distracted by the menus.\u003c/p>\n\u003cp>The bar menu alone took many happy minutes to peruse — so many things we had never heard of. With a wide range of wines and liquors, THIS would have to qualify as one of the great places in San Francisco to have a drink. I tried something called L’Opera, and my dining companion had a Bloody Mary, both were excellent. Absinthe uses nice glassware and their drink portions are generous, the flavors are smooth and the presentation amazing. We were very happy. As we dug into the walnut bread presented, our appetizers appeared. It was the freshest arugula salad ever, it was like the leaves had been picked minutes before their presentation in a subtle dressing that allowed the freshly-roasted pine nuts and the bits of accompanying grapefruit and watermelon to surprise and delight — perfectly balanced, light and delicious. I went into orbit over the calamari — the texture was al dente, the marinade a cool and sublime mix of a really good olive oil, sweet red peppers, onions, and exquisite flavorings I couldn’t identify. I LOVED this dish, and that the portion was generous was much appreciated as well.\u003c/p>\n\u003cp>We were amused to note that both a mixed seafood grill and a rib-eye were featured on Absinthe’s menu as well. Both were priced about $6 more than Saylor’s Landing, but we decided to see what the differences might be. The rib-eye came with grilled eggplant and stewed tomatoes with a pesto sauce as accompaniment. As our waiter placed my plate before me, I asked what the small bowl of green stuff he was placing on the side of the plate was. He explained that it was more of the pesto that was on the steak. Great anticipation on the chef’s part, the pesto was delicious and you wanted a bit of it with every bite. The veggies were perfect, the steak was cooked perfectly rare, as I had ordered it, and as happy as I was, the mixed seafood grill was getting even better reviews from my dining companion. Her plate was beautiful, two of the most delicious scallops imaginable, several succulent prawns, little neck clams, mussels, perfectly cooked Yukon golds, tender green beans, slices of radish, and sweet red peppers, all accompanied by a perfect aioli.\u003c/p>\n\u003cp>One enormous piece of chocolate cake — fresh, with several kinds of chocolate and cherries involved, and crème fraîche as part of the presentation — along with two great cups of coffee, and we were very happy to part with our $150. We were even happier to have made the acquaintance of another GREAT San Francisco Bay Area restaurant that we would be happy to recommend or return to any time.\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/karen-mendelsohn.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiter in Restaurant Industry\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fairfax\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Saylor’s Landing\u003cstrong>\u003cbr>\nReviewed Absinthe Brasserie & Bar:\u003c/strong> Sunday, July 11, 2006\u003c/p>\n\u003cp>I really enjoyed the dining experience at Absinthe. The hostess, who took the reservation, was really sweet and suggested we reserve a table just to be on the safe side. We went on a Sunday night and that was a great choice if you’re looking for a nice quiet dinner and a lot of attention from the staff. Parking was easy, metered spaces on Gough, which are free on Sunday. The lighting and decor was so comfortable with velvet booths and the feeling of really relaxing and enjoying the atmosphere. The music from the lounge was just the right volume, and we didn’t have to yell to have a conversation. Our waiter, Aaron, was really adorable. He was honest and seemed to love working there. Since this restaurant caters primarily to the performing arts crowd, it was a treat to practically have the place to ourselves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We ordered all of our food, and Aaron made sure to time everything just right. The cheese course was delicious, and the French onion soup was served in the traditional way, baked with just the right amount of cheese. The temperatures of the main courses came out just right: medium-rare lamb and seared, rare tuna. The sauces were the best part, I thought — no heavy creams, mainly light purées that didn’t overpower the flavors of the meat or fish. The side dishes were also outstanding. Be sure to try their sweet corn gratin. By the time the dessert menu was presented, we were really too full to indulge, but managed to squeeze in a few cookies from the cookie and confectionary plate. I would definitely go back to Absinthe and most likely order the same exact thing and request Aaron as our server…\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Saylor’s Landing: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=134\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=136\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/saylorslanding5.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding10.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding4.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cbr>\nPetrale Sole Dore with Bay Shrimp and Capers in a Lemon Cream Sauce; Special Caesar Salad with Blackened Ahi Tuna (Seared Rare); New England Clam Chowder\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/karen-mendelsohn.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiter in Restaurant Industry\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fairfax\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Saylor’s Landing\u003cstrong>\u003cbr>\nReviewed Saylor’s Landing:\u003c/strong> Thursday, July 20, 2006\u003c/p>\n\u003cp>Saylor’s Landing is definitely where the locals go to dine and drink in Sausalito. The nautical feel of the restaurant adds to the consistently delicious food. Parking is easy and FREE!! You can sit on the front deck or inside and listen to live music from local favorites Thursday thru Sunday nights. The music varies from traditional jazz to blues to rock and roll.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The service is exceptional and it’s not unusual for the owner, Sean Saylor, or the wait staff, to sit down and visit with you at the table. The kitchen staff has been with the restaurant since opening, and Jose, the executive sous-chef, makes some traditional food from his hometown of Guatemala as well as the many specials listed on the menu daily.\u003c/p>\n\u003cp>The clam chowder is so fresh and everything is made from scratch. No canned sauces or dressings in this restaurant. Fish comes in fresh daily and the portions are large enough to share. There is a children’s menu available for the kids, and the menu changes from lunch to dinner at 5:00 pm. I recommend saving room for the sour cream fudge cake or the apple crisp. Even the desserts are all made from scratch. It really doesn’t get any fresher than this and with reasonable prices and such large portions to boot, you and the entire family are in for a real treat,Saylor’s Landing-style. Sean Saylor, a California Culinary Academy graduate, is the owner and executive chef, hence the name Saylor’s Landing.\u003c/p>\n\u003cp>The clam chowder alone is worth the trip across the Golden Gate Bridge!!!\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/jim-cyr.jpg\" alt=\"Jim\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hing Lung\u003cbr>\n\u003cstrong>Reviewed Saylor’s Landing:\u003c/strong> Friday, July 7, 2006\u003c/p>\n\u003cp>We arrived at Saylor’s Landing promptly at 6:00 and we were immediately shown to our table. The place seemed busy and popular, since there were many reserved signs on tables as we settled into the large, airy, and pleasant room. We were just a few steps from the waterfront and there was lots of glass affording views of the surrounding hillsides. A huge stone fireplace seemed to invite a return visit even in the most inclement weather. It was a cozy room, and the prospect of a live jazz ensemble playing through dinner gave the evening great promise. We liked that the tables weren’t crowded together and the sea green and brown tones of the dining room had us in a pleasant mood as our waiter arrived promptly with menus and to inquire as to whether we wanted drinks or not. The first thing we had noticed upon entering the restaurant was a large board advertising a daily happy hour (which we were still in time to take advantage of) with different specials for each day of the week. When we asked our server to remind us of the drink special of the day, we were informed that the drink special policy did not apply to diners. Since the bar is an integral part of the room, we thought that this was unfortunate, and decided to restrict our beverage selection to compliment our dinners. A nice basket of very fresh bread and butter were promptly on the table.\u003c/p>\n\u003cp>We perused the “core” menu and selected New England Clam Chowder and a platter of steamed clams as appetizers. I’m from Maine and I know what New England Clam Chowder is supposed to taste like, and what I was served was even more disappointing than most canned representations of this dish. The “chowder” was a thick, almost flavorless glop containing a few clam necks, a couple of potato cubes, and served with oyster crackers. The crackers provided more flavor than the viscous mess presented. I was very hungry, it was only a cup size, and I chose not to finish it. The steamed clams were somewhat better, they seemed freshly steamed and the accompanying caper sauce provided a nice salty compliment to the clams. Unfortunately, this was the last time that salt was judiciously used.\u003c/p>\n\u003cp>Saylor’s seems to offer quite an array of daily specials. I chose the rib-eye steak and my dining companion chose the Mixed Seafood Grill. The service at Saylor’s was excellent, and we were pleasantly surprised when our dinners appeared as soon as our appetizers had been cleared away. The presentation of both the Mixed Seafood Grill and the rib-eye were exactly the same: a huge lump of heavily salted mashed potatoes, which did not taste freshly made, accompanied by “mixed” vegetables, which seemed to be the sort of mixed vegetables you can buy in the frozen food section of your local grocery store. None of the vegetables had any flavor left except for the flavor of heavily salted water, which they seemed to have been dipped in prior to serving.\u003c/p>\n\u003cp>The Mixed Seafood grill consisted of two decent scallops, two dried up prawns, and two small leathery pieces of what might once have been halibut sitting in a sauce of what tasted like A Thousand Island salad dressing saturated with salt. The rib-eye, which had been requested as “rare,” was served medium-well with a crust of cranberries preserved in salt. The meat was soft and flavorless. Neither of us finished our dinners. In twenty-seven years of dining together, this has almost never happened. Our palates were overwhelmed with salt. The accompanying glasses of the house Syrah were OK, but overpriced at $8 a glass.\u003c/p>\n\u003cp>We chose to split an apple crisp for dessert. We were still hungry, but it was such a soggy flavorless crispless mess that we left it on the plate, taking small consolation in the fact that at least the coffee was decent. If we had experienced the same dinner for $40 in an area of the world not known for decent cuisine, we might have been OK with the experience, however $110 for a meal that was terribly overpriced, seemed to feature very little in terms of fresh ingredients, and where the only flavoring presented was way too much salt…well, here in the San Francisco Bay Area where even the smallest places take pride in fresh ingredients and good, often imaginative cooking, Saylor’s Landing was horrible and we will not be returning.\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-young.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor, Business Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Absinthe Brasserie & Bar\u003cbr>\n\u003cstrong>Reviewed Saylor’s Landing:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>I went to Saylor’s Landing in the early afternoon for a weekday late lunch. There is parking behind the restaurant, which is good, because the Gate 5 area can be a difficult neighborhood in which to find street parking. As I’ve occasionally worked in this locale, I’ve eaten here before with both friends and workmates and enjoyed it. I was offered seating either outdoors on the deck — on a cul-de-sac near the entry to a local yacht club, generally a very quiet, pleasant scene — or indoors. I chose indoors and was seated immediately. Supper can be busy.\u003c/p>\n\u003cp>As one might expect, the decor has a sailing motif, and I’ve always enjoyed the models of sailboats around the room. The walls are wood-paneled, and there are high windows surrounding the room, which give lots of natural light and can be opened for air on warmer days. The service was very timely, courteous and, when asked, the waitperson gave thoughtful recommendations from the daily lunch specials list. They have a simple wine list and a full bar, but, since it was afternoon, I had iced tea, which the bus person continued to fill without having to be asked.\u003c/p>\n\u003cp>I found the appetizer to be very single flavored, as though the ingredients had been sitting together most of the day, and the crust to be a bit tough, though tasty. The chicken itself was perfectly tender, and there was a lot of it, so much in fact that I had half of it boxed to take home. The crab cakes entrée was delightfully filling and, though I like a courser mixture in a crab cake (the ingredients for these are very finely ground together), they were quite tasty.\u003c/p>\n\u003cp>I finished with a sorbet, the perfect end to the spicy meal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I found the prices a bit high for a lunch menu, but the overall ambiance, service, and comfortable pace is always worth the visit.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n305 Harbor Drive (at Gate 5 Road)\r\nSausalito, CA 94965\r\n\u003cstrong>Phone:\u003c/strong> 415-332-6161\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Saylor’s Landing: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=134\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=136\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/saylorslanding5.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding10.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding4.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cbr>\nPetrale Sole Dore with Bay Shrimp and Capers in a Lemon Cream Sauce; Special Caesar Salad with Blackened Ahi Tuna (Seared Rare); New England Clam Chowder\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/karen-mendelsohn.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiter in Restaurant Industry\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fairfax\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Saylor’s Landing\u003cstrong>\u003cbr>\nReviewed Saylor’s Landing:\u003c/strong> Thursday, July 20, 2006\u003c/p>\n\u003cp>Saylor’s Landing is definitely where the locals go to dine and drink in Sausalito. The nautical feel of the restaurant adds to the consistently delicious food. Parking is easy and FREE!! You can sit on the front deck or inside and listen to live music from local favorites Thursday thru Sunday nights. The music varies from traditional jazz to blues to rock and roll.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service is exceptional and it’s not unusual for the owner, Sean Saylor, or the wait staff, to sit down and visit with you at the table. The kitchen staff has been with the restaurant since opening, and Jose, the executive sous-chef, makes some traditional food from his hometown of Guatemala as well as the many specials listed on the menu daily.\u003c/p>\n\u003cp>The clam chowder is so fresh and everything is made from scratch. No canned sauces or dressings in this restaurant. Fish comes in fresh daily and the portions are large enough to share. There is a children’s menu available for the kids, and the menu changes from lunch to dinner at 5:00 pm. I recommend saving room for the sour cream fudge cake or the apple crisp. Even the desserts are all made from scratch. It really doesn’t get any fresher than this and with reasonable prices and such large portions to boot, you and the entire family are in for a real treat,Saylor’s Landing-style. Sean Saylor, a California Culinary Academy graduate, is the owner and executive chef, hence the name Saylor’s Landing.\u003c/p>\n\u003cp>The clam chowder alone is worth the trip across the Golden Gate Bridge!!!\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/jim-cyr.jpg\" alt=\"Jim\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hing Lung\u003cbr>\n\u003cstrong>Reviewed Saylor’s Landing:\u003c/strong> Friday, July 7, 2006\u003c/p>\n\u003cp>We arrived at Saylor’s Landing promptly at 6:00 and we were immediately shown to our table. The place seemed busy and popular, since there were many reserved signs on tables as we settled into the large, airy, and pleasant room. We were just a few steps from the waterfront and there was lots of glass affording views of the surrounding hillsides. A huge stone fireplace seemed to invite a return visit even in the most inclement weather. It was a cozy room, and the prospect of a live jazz ensemble playing through dinner gave the evening great promise. We liked that the tables weren’t crowded together and the sea green and brown tones of the dining room had us in a pleasant mood as our waiter arrived promptly with menus and to inquire as to whether we wanted drinks or not. The first thing we had noticed upon entering the restaurant was a large board advertising a daily happy hour (which we were still in time to take advantage of) with different specials for each day of the week. When we asked our server to remind us of the drink special of the day, we were informed that the drink special policy did not apply to diners. Since the bar is an integral part of the room, we thought that this was unfortunate, and decided to restrict our beverage selection to compliment our dinners. A nice basket of very fresh bread and butter were promptly on the table.\u003c/p>\n\u003cp>We perused the “core” menu and selected New England Clam Chowder and a platter of steamed clams as appetizers. I’m from Maine and I know what New England Clam Chowder is supposed to taste like, and what I was served was even more disappointing than most canned representations of this dish. The “chowder” was a thick, almost flavorless glop containing a few clam necks, a couple of potato cubes, and served with oyster crackers. The crackers provided more flavor than the viscous mess presented. I was very hungry, it was only a cup size, and I chose not to finish it. The steamed clams were somewhat better, they seemed freshly steamed and the accompanying caper sauce provided a nice salty compliment to the clams. Unfortunately, this was the last time that salt was judiciously used.\u003c/p>\n\u003cp>Saylor’s seems to offer quite an array of daily specials. I chose the rib-eye steak and my dining companion chose the Mixed Seafood Grill. The service at Saylor’s was excellent, and we were pleasantly surprised when our dinners appeared as soon as our appetizers had been cleared away. The presentation of both the Mixed Seafood Grill and the rib-eye were exactly the same: a huge lump of heavily salted mashed potatoes, which did not taste freshly made, accompanied by “mixed” vegetables, which seemed to be the sort of mixed vegetables you can buy in the frozen food section of your local grocery store. None of the vegetables had any flavor left except for the flavor of heavily salted water, which they seemed to have been dipped in prior to serving.\u003c/p>\n\u003cp>The Mixed Seafood grill consisted of two decent scallops, two dried up prawns, and two small leathery pieces of what might once have been halibut sitting in a sauce of what tasted like A Thousand Island salad dressing saturated with salt. The rib-eye, which had been requested as “rare,” was served medium-well with a crust of cranberries preserved in salt. The meat was soft and flavorless. Neither of us finished our dinners. In twenty-seven years of dining together, this has almost never happened. Our palates were overwhelmed with salt. The accompanying glasses of the house Syrah were OK, but overpriced at $8 a glass.\u003c/p>\n\u003cp>We chose to split an apple crisp for dessert. We were still hungry, but it was such a soggy flavorless crispless mess that we left it on the plate, taking small consolation in the fact that at least the coffee was decent. If we had experienced the same dinner for $40 in an area of the world not known for decent cuisine, we might have been OK with the experience, however $110 for a meal that was terribly overpriced, seemed to feature very little in terms of fresh ingredients, and where the only flavoring presented was way too much salt…well, here in the San Francisco Bay Area where even the smallest places take pride in fresh ingredients and good, often imaginative cooking, Saylor’s Landing was horrible and we will not be returning.\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-young.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor, Business Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Absinthe Brasserie & Bar\u003cbr>\n\u003cstrong>Reviewed Saylor’s Landing:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>I went to Saylor’s Landing in the early afternoon for a weekday late lunch. There is parking behind the restaurant, which is good, because the Gate 5 area can be a difficult neighborhood in which to find street parking. As I’ve occasionally worked in this locale, I’ve eaten here before with both friends and workmates and enjoyed it. I was offered seating either outdoors on the deck — on a cul-de-sac near the entry to a local yacht club, generally a very quiet, pleasant scene — or indoors. I chose indoors and was seated immediately. Supper can be busy.\u003c/p>\n\u003cp>As one might expect, the decor has a sailing motif, and I’ve always enjoyed the models of sailboats around the room. The walls are wood-paneled, and there are high windows surrounding the room, which give lots of natural light and can be opened for air on warmer days. The service was very timely, courteous and, when asked, the waitperson gave thoughtful recommendations from the daily lunch specials list. They have a simple wine list and a full bar, but, since it was afternoon, I had iced tea, which the bus person continued to fill without having to be asked.\u003c/p>\n\u003cp>I found the appetizer to be very single flavored, as though the ingredients had been sitting together most of the day, and the crust to be a bit tough, though tasty. The chicken itself was perfectly tender, and there was a lot of it, so much in fact that I had half of it boxed to take home. The crab cakes entrée was delightfully filling and, though I like a courser mixture in a crab cake (the ingredients for these are very finely ground together), they were quite tasty.\u003c/p>\n\u003cp>I finished with a sorbet, the perfect end to the spicy meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I found the prices a bit high for a lunch menu, but the overall ambiance, service, and comfortable pace is always worth the visit.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Memphis Minnie’s Barbeque Joint and Smokehouse: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=128\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=130\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/memphisminnies9.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies6.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies5.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cbr>\nMinnie’s Taster: Pork Ribs, Smoked Brisket, and Smoked Chicken; BBQ-Seasoned Fries with Three Types of BBQ Sauce: Texas Red, North Carolina Vinegar, and South Carolina Mustard; Scratch Pecan Pie\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/kevin-corbit.jpg\" alt=\"Kevin\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memphis Minnie’s Barbeque Joint and Smokehouse\u003cbr>\n\u003cstrong>Reviewed Memphis Minnie’s Barbeque Joint and Smokehouse:\u003c/strong> Thursday, July 13, 2006\u003c/p>\n\u003cp>This was my fifth visit to Memphis Minnie’s, and as usual, I was as happy as could be. This is my comfort food in San Francisco, and by far the best BBQ I have had in the Bay Area. My companions and I started with the BBQ-seasoned, hand-cut fries; get the “small,” which can feed a small army. We did not so much eat these as an appetizer, but along with our dinners instead. My companions and I got all four main meat dishes, and the unanimous favorite was the brisket. Smoked on-site for eighteen hours, the beef develops a perfect crust, yet maintains a surprising tenderness given this tough cut of meat. The flavoring is perfect, and the smoke from the white oak is subtle but flavorful. The Memphis sweet pork was a close second. The sweetness is surprising, and no one could identify its origin, save for a long, sweet brine. The meat is cooked to perfection and is fork-tender. The ribs received a mixed bag of comments; some were used to sauce-covered ribs, or even ribs cooked with sauce on them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As with all of Memphis Minnie’s meats, they do not get cooked with sauce; instead three varieties of sauces are on the table to use at one’s own discretion. This is my favorite aspect of the BBQ joint; no masking poorly smoked meat with sickly sweet sauces. As for the sauces, the Texas Red has a wonderful hint of cinnamon-clove, and is not overly sweet. Reserve these for the ribs, if you must. The South Carolina mustard sauce is savory and spicy, and went very well with the sweet pork. The North Carolina vinegar sauce is unique to those of us not familiar with that part of the country; although not my favorite, it is not overly acidic or pungent, and has a good deal of flavor. We thought this was perfect for the fries.\u003c/p>\n\u003cp>We chose four of the sides that are always done not as an afterthought but are given the same attention as the meats. The macaroni and cheese was declared “the best ever” by two authorities at the table; my favorite side is the crisp and vinegary slaw. No mayo here. The pit-smoked beans are done just right, while the potlikker greens have hints of mustard and vinegar that stand up to the BBQ. All meals come with a homemade organic cornbread muffin that was used by all to “mop-up” the bottom of the plates. Finally, we split two desserts. The fried peach pie is a version of a turnover. Fried to order, it is then dusted with powdered sugar — all “loved it.” The three of us who are pecan pie fans relished Memphis Minnie’s version, served with homemade whipped cream. It was not too sweet, and had hints of spice with a flaky crust.\u003c/p>\n\u003cp>I highly recommend this authentic BBQ joint for those seeking some cozy comfort food: go hungry, leave the meat to the smokers, and save the sauces for the 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/maryjoan-kealy.jpg\" alt=\"Mary Joan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mary Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consultant – Architectural Engineering\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ovation at the Opera\u003cbr>\n\u003cstrong>Reviewed Memphis Minnie’s Barbeque Joint and Smokehouse:\u003c/strong> Sunday, July 16, 2006\u003c/p>\n\u003cp>We had the Southern Star Sandwich, which was half Texas brisket and half Memphis sweet pork and Minnie’s Taster (any three meats and choice of two sides).\u003c/p>\n\u003cp>The three meat choices were brisket, pork shoulder, and beef rib.\u003cbr>\nThe brisket was fall-apart tender with a wonderfully redolent smoky aroma, so did the shredded pork shoulder. The beef ribs proved to be dry and lacked the zesty taste of the brisket and pork.\u003c/p>\n\u003cp>Along with the meats, three BBQ sauces are served: Texas Red, North Carolina Vinegar, and South Carolina Mustard. There is a fourth called Beelzebub’s Breath (hot), which I refrained from indulging in. All the sauces were hearty and, from what I hear, a staple of the region they hail from. I found the spice rub, with which the meats are flavored (and, in the case of the brisket, barbequed for eighteen hours) really tasty, and moist, and just a touch of the sauce was desired. I preferred to taste the flavor of the meat, rather than it being drowned in sauce.\u003c/p>\n\u003cp>The sides were perfection. There was delicious, tangy, fresh, fresh, fresh coleslaw and a hearty macaroni and cheese that was baked and nothing like our childhood pasta. My friend said the test of a true barbeque place is the potato salad, and this one surpassed our taste expectations; not overrun with creamy dressing. There was also yummy, solid cornbread.\u003c/p>\n\u003cp>For dessert, my companion ordered Scratch Pecan Pie and he said it was the best pecan pie he had ever had in his life — no small compliment, since part of his family has lived in the Ole South. We also had the Fried Peach Pie, which we ordered because of the novelty of the name. It was bubblin’ hot and lush and peculiar looking.\u003c/p>\n\u003cp>The walls were plastered with “Que” posters from all over the South, the music was jumpin’ southern country, and the place had dinette, homey, comfort about it. The place has self-serve, energetic, and informative counter service. The place was small and pleasingly packed with the splendid diversity that so represents the Haight. Parking was really no problem. The portions were sizable and required a doggie bag, because I couldn’t bear to leave it.\u003c/p>\n\u003cp>If we were in the neighborhood, we would most definitely return. Our visit was summed up by a placard on the wall: “Barbeque is like sex, the worst I ever had was good!”\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-rosen.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cab Driver / Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gratitude\u003cbr>\n\u003cstrong>Reviewed Memphis Minnie’s Barbeque Joint and Smokehouse:\u003c/strong> Thursday, July 6, 2006\u003c/p>\n\u003cp>We got in to the rhythm and heard some blues at Memphis Minnie’s BBQ Joint in Lower Haight in San Francisco, but what we felt were fireworks. As I waited for my friend Howard outside — reading the glorious reviews and hearing James Brown blaring out of the speakers in the restaurant — I came near to dancing in the street, but hey, it’s Lower Haight. Probably no one would pay me any mind. You walk in and you’re immediately taken into the scene. Garnishing the walls are various posters depicting the South and Texas, as well as photos of some of the great Rhythm and Blues musicians of our time. Various accolades that the restaurant received over the years also adorn the walls, they are well-deserved, mind you.\u003c/p>\n\u003cp>Is it apparent where I’m going with this…? Okay, well…work with me. So let me just say it: the food at Memphis Minnie’s is simply flat-out fantastic! We had what is called the Minnie’s Taster, which is your own selection of three meats and two sides. The brisket, pulled pork, and chicken is what we went for — all smoked of course. We also ordered the Fried Catfish Platter. Our sides were cornbread, collard greens, macaroni and cheese, and their coleslaw. All our meats were succulent and all had that wonderful smoky flavor, while being distinctive from each other. The catfish was fried in a batter, but not consumed with oil, which can be the case with battered fried fish at times. This was the real deal, and with all due respect to my Eastern European Jewish roots, this is really the way brisket should be done. Smoked, yet juicy with a somewhat spiced and slightly burnt crust. Oh, so good!\u003c/p>\n\u003cp>All the sides were delightful as well. The collard greens and the slaw had an unexpectedly sweet taste I liked. The macaroni and cheese was unusual in the sense that I found out they add cornbread to it, giving it a new twist. The corn muffins had a bit of a grainy feeling to them in the sense that you could taste the cornmeal they were prepared with. I like a different version with softer texture, but they were still good. Desserts were the Fried Peach Pie and Banana Puddin’, as it’s called. The peach pie comes as two little empanadas with an oh-so-sweet filling. This Banana Puddin’ should be given to all leaders of the world — maybe then we’d get somewhere. Just so creamy, with chunks of banana without being overbearing.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Memphis Minnie’s also has a fantastic selection of premium sakes, which is a great complement to the food. Who knew? The service is very simple: walk up to the register, look up and the menu’s all there, order, they call your name and you go pick it up. The staff was also very accommodating with all my questions and knew their food. Bob Kantor, a graduate of our own culinary academy who really did research before taking on this venture, is the man behind it all. Hats off to you, Bob for bringing authentic barbeque with all the fixin’s to San Francisco. It’s always amazing what a real chef with a bit of talent in their back pocket can do.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n576 Haight Street (at Steiner Street)\r\nSan Francisco, CA 94117\r\n\u003cstrong>Phone:\u003c/strong> 415-864-7675\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.memphisminnies.com/\" target=\"_blank\" rel=\"noopener\">www.memphisminnies.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Slow Smoked Southern Style BBQ\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Memphis Minnie’s Barbeque Joint and Smokehouse: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=128\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=130\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/memphisminnies9.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies6.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies5.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cbr>\nMinnie’s Taster: Pork Ribs, Smoked Brisket, and Smoked Chicken; BBQ-Seasoned Fries with Three Types of BBQ Sauce: Texas Red, North Carolina Vinegar, and South Carolina Mustard; Scratch Pecan Pie\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/kevin-corbit.jpg\" alt=\"Kevin\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memphis Minnie’s Barbeque Joint and Smokehouse\u003cbr>\n\u003cstrong>Reviewed Memphis Minnie’s Barbeque Joint and Smokehouse:\u003c/strong> Thursday, July 13, 2006\u003c/p>\n\u003cp>This was my fifth visit to Memphis Minnie’s, and as usual, I was as happy as could be. This is my comfort food in San Francisco, and by far the best BBQ I have had in the Bay Area. My companions and I started with the BBQ-seasoned, hand-cut fries; get the “small,” which can feed a small army. We did not so much eat these as an appetizer, but along with our dinners instead. My companions and I got all four main meat dishes, and the unanimous favorite was the brisket. Smoked on-site for eighteen hours, the beef develops a perfect crust, yet maintains a surprising tenderness given this tough cut of meat. The flavoring is perfect, and the smoke from the white oak is subtle but flavorful. The Memphis sweet pork was a close second. The sweetness is surprising, and no one could identify its origin, save for a long, sweet brine. The meat is cooked to perfection and is fork-tender. The ribs received a mixed bag of comments; some were used to sauce-covered ribs, or even ribs cooked with sauce on them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As with all of Memphis Minnie’s meats, they do not get cooked with sauce; instead three varieties of sauces are on the table to use at one’s own discretion. This is my favorite aspect of the BBQ joint; no masking poorly smoked meat with sickly sweet sauces. As for the sauces, the Texas Red has a wonderful hint of cinnamon-clove, and is not overly sweet. Reserve these for the ribs, if you must. The South Carolina mustard sauce is savory and spicy, and went very well with the sweet pork. The North Carolina vinegar sauce is unique to those of us not familiar with that part of the country; although not my favorite, it is not overly acidic or pungent, and has a good deal of flavor. We thought this was perfect for the fries.\u003c/p>\n\u003cp>We chose four of the sides that are always done not as an afterthought but are given the same attention as the meats. The macaroni and cheese was declared “the best ever” by two authorities at the table; my favorite side is the crisp and vinegary slaw. No mayo here. The pit-smoked beans are done just right, while the potlikker greens have hints of mustard and vinegar that stand up to the BBQ. All meals come with a homemade organic cornbread muffin that was used by all to “mop-up” the bottom of the plates. Finally, we split two desserts. The fried peach pie is a version of a turnover. Fried to order, it is then dusted with powdered sugar — all “loved it.” The three of us who are pecan pie fans relished Memphis Minnie’s version, served with homemade whipped cream. It was not too sweet, and had hints of spice with a flaky crust.\u003c/p>\n\u003cp>I highly recommend this authentic BBQ joint for those seeking some cozy comfort food: go hungry, leave the meat to the smokers, and save the sauces for the 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/maryjoan-kealy.jpg\" alt=\"Mary Joan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mary Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consultant – Architectural Engineering\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ovation at the Opera\u003cbr>\n\u003cstrong>Reviewed Memphis Minnie’s Barbeque Joint and Smokehouse:\u003c/strong> Sunday, July 16, 2006\u003c/p>\n\u003cp>We had the Southern Star Sandwich, which was half Texas brisket and half Memphis sweet pork and Minnie’s Taster (any three meats and choice of two sides).\u003c/p>\n\u003cp>The three meat choices were brisket, pork shoulder, and beef rib.\u003cbr>\nThe brisket was fall-apart tender with a wonderfully redolent smoky aroma, so did the shredded pork shoulder. The beef ribs proved to be dry and lacked the zesty taste of the brisket and pork.\u003c/p>\n\u003cp>Along with the meats, three BBQ sauces are served: Texas Red, North Carolina Vinegar, and South Carolina Mustard. There is a fourth called Beelzebub’s Breath (hot), which I refrained from indulging in. All the sauces were hearty and, from what I hear, a staple of the region they hail from. I found the spice rub, with which the meats are flavored (and, in the case of the brisket, barbequed for eighteen hours) really tasty, and moist, and just a touch of the sauce was desired. I preferred to taste the flavor of the meat, rather than it being drowned in sauce.\u003c/p>\n\u003cp>The sides were perfection. There was delicious, tangy, fresh, fresh, fresh coleslaw and a hearty macaroni and cheese that was baked and nothing like our childhood pasta. My friend said the test of a true barbeque place is the potato salad, and this one surpassed our taste expectations; not overrun with creamy dressing. There was also yummy, solid cornbread.\u003c/p>\n\u003cp>For dessert, my companion ordered Scratch Pecan Pie and he said it was the best pecan pie he had ever had in his life — no small compliment, since part of his family has lived in the Ole South. We also had the Fried Peach Pie, which we ordered because of the novelty of the name. It was bubblin’ hot and lush and peculiar looking.\u003c/p>\n\u003cp>The walls were plastered with “Que” posters from all over the South, the music was jumpin’ southern country, and the place had dinette, homey, comfort about it. The place has self-serve, energetic, and informative counter service. The place was small and pleasingly packed with the splendid diversity that so represents the Haight. Parking was really no problem. The portions were sizable and required a doggie bag, because I couldn’t bear to leave it.\u003c/p>\n\u003cp>If we were in the neighborhood, we would most definitely return. Our visit was summed up by a placard on the wall: “Barbeque is like sex, the worst I ever had was good!”\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-rosen.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cab Driver / Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gratitude\u003cbr>\n\u003cstrong>Reviewed Memphis Minnie’s Barbeque Joint and Smokehouse:\u003c/strong> Thursday, July 6, 2006\u003c/p>\n\u003cp>We got in to the rhythm and heard some blues at Memphis Minnie’s BBQ Joint in Lower Haight in San Francisco, but what we felt were fireworks. As I waited for my friend Howard outside — reading the glorious reviews and hearing James Brown blaring out of the speakers in the restaurant — I came near to dancing in the street, but hey, it’s Lower Haight. Probably no one would pay me any mind. You walk in and you’re immediately taken into the scene. Garnishing the walls are various posters depicting the South and Texas, as well as photos of some of the great Rhythm and Blues musicians of our time. Various accolades that the restaurant received over the years also adorn the walls, they are well-deserved, mind you.\u003c/p>\n\u003cp>Is it apparent where I’m going with this…? Okay, well…work with me. So let me just say it: the food at Memphis Minnie’s is simply flat-out fantastic! We had what is called the Minnie’s Taster, which is your own selection of three meats and two sides. The brisket, pulled pork, and chicken is what we went for — all smoked of course. We also ordered the Fried Catfish Platter. Our sides were cornbread, collard greens, macaroni and cheese, and their coleslaw. All our meats were succulent and all had that wonderful smoky flavor, while being distinctive from each other. The catfish was fried in a batter, but not consumed with oil, which can be the case with battered fried fish at times. This was the real deal, and with all due respect to my Eastern European Jewish roots, this is really the way brisket should be done. Smoked, yet juicy with a somewhat spiced and slightly burnt crust. Oh, so good!\u003c/p>\n\u003cp>All the sides were delightful as well. The collard greens and the slaw had an unexpectedly sweet taste I liked. The macaroni and cheese was unusual in the sense that I found out they add cornbread to it, giving it a new twist. The corn muffins had a bit of a grainy feeling to them in the sense that you could taste the cornmeal they were prepared with. I like a different version with softer texture, but they were still good. Desserts were the Fried Peach Pie and Banana Puddin’, as it’s called. The peach pie comes as two little empanadas with an oh-so-sweet filling. This Banana Puddin’ should be given to all leaders of the world — maybe then we’d get somewhere. Just so creamy, with chunks of banana without being overbearing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Memphis Minnie’s also has a fantastic selection of premium sakes, which is a great complement to the food. Who knew? The service is very simple: walk up to the register, look up and the menu’s all there, order, they call your name and you go pick it up. The staff was also very accommodating with all my questions and knew their food. Bob Kantor, a graduate of our own culinary academy who really did research before taking on this venture, is the man behind it all. Hats off to you, Bob for bringing authentic barbeque with all the fixin’s to San Francisco. It’s always amazing what a real chef with a bit of talent in their back pocket can do.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Ovation at the Opera: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=126\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/ovation11.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation14.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation17.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cbr>\nRoasted Beet Salad with Orange Horseradish Vinaigrette and Beet Syrup; Grilled Sea Scallops with Mustard Sauce; Chocolate Mousse with Coffee Crème Anglaise\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/maryjoan-kealy.jpg\" alt=\"Mary Joan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mary Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consultant – Architectural Engineering\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ovation at the Opera\u003cbr>\n\u003cstrong>Reviewed Ovation at the Opera:\u003c/strong> Saturday, June 24, 2006\u003c/p>\n\u003cp>For an appetizer, I had the roasted beet salad with orange horseradish vinaigrette and beet syrup. It was fresh sophisticated earthiness that was beautifully presented. I also had the Dungeness crab cakes with romesco sauce and baby greens. The cakes were chock-full of crab and very lightly fried.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One entree I tried was a roasted rack of lamb with ratatouille and tarragon sauce. It was prepared exactly as I requested, rare, and it was also an excellent grade of meat that was deliciously complemented by the tarragon sauce. I also tried the beef ribs with orange zest and Pinot Noir sauce. They were flavor forward, melt-in-your-mouth short ribs, and are more of a hearty, rather than elegant, dish. The entree portions are generous without going overboard.\u003c/p>\n\u003cp>Desserts are always a treat and this time, I had the apple tarte tatin. It is made to order, so it needs to be ordered at beginning of meal. The tarte tatin has a flakey golden crust with juicy baked apples slices. I also had the crème brûlée, which has a lovely crackling top and a very rich vanilla flavor.\u003c/p>\n\u003cp>Ovation is an elegant, classic restaurant, tucked in the boutique hotel, Inn at the Opera, and located on Fulton. Devotees of the symphony, opera, and ballet have enjoyed its traditional menu as a prelude to an evening of culture. The dark wood-paneled dining room has a wonderful clubby New York style. It is beautifully lit with a fireplace and features a grand piano and music on Friday and Saturday evenings, which completes the sophisticated atmosphere.\u003c/p>\n\u003cp>Valet parking at $8 is provided for the evening. An important note: if it is a performance evening, it is best to make a reservation at 8:00 or later to avoid the pre-performance crowd.\u003c/p>\n\u003cp>I have enjoyed many an elegant evening at Ovation, including taking over the entire dining room for our wedding rehearsal dinner. At that time, Fernando, the head of the dining room “orchestrated” a most memorable and delicious event.\u003c/p>\n\u003cp>Ovation is a romantic restaurant, understated, elegant and a classic. BRAVO!\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-rosen.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cab Driver / Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gratitude\u003cbr>\n\u003cstrong>Reviewed Ovation at the Opera:\u003c/strong> Wednesday, July 12, 2006\u003c/p>\n\u003cp>Ovation at the Opera…I wish I could stand and bellow, “Encore! Encore!” meaning, “I must revisit this restaurant.” Unfortunately, that’s not the case here. While the atmosphere is unquestionably fabulous and really does create a scene that draws you in, our experience was a lackluster one to say the least.\u003c/p>\n\u003cp>Inside the Inn at the Opera hotel, Marguerite (a new friend) and I walked down this beautiful hallway with framed drawings depicting scenes of the opera, ballet, and the symphony, which are all about a block and a few steps away. We walked into a beautiful room with wingback chairs, old world charm, and a stage set-like feeling. We made a reservation a couple of days before but we immediately realized it wasn’t necessary. There the waiter stands (who actually turned out to be the nicest guys on the face of the earth), looking somewhat disappointed that we showed up. We both looked bewildered for a moment for there was not one soul in the entire restaurant. All the tables were unset with just the tablecloths on them, except one in the middle of the room. That was our table — how special we felt. We were asked if we’d like a drink before dinner. I mentioned that pairing wine with our appetizers and main course would be the way we’d like to go. We found it funny, as well as weird, to be the only people in the restaurant. The waiter comes over again as were looking at the menus. “Are you ready?” he asked. This man — I’m sure everyone in the kitchen — wanted to go home, and may I say, having worked in restaurants, I completely understand. The waiter comes over for the third time as were looking at the menus and asks, “Are you ready?” I think I said, “We’re almost there.” The menu simply lacked excitement, making it difficult to decide. Part of the fun and drama, if you will, of going to a restaurant — especially a higher-end one, such as this — is being wowed by the choice of items. Not happening here.\u003c/p>\n\u003cp>We finally made our decisions. The first two courses were the most troublesome. We motioned the waiter over, let him know which two appetizers we’d like to order, and he said, “I’m sorry, we’re out of that.” Granted, it was only one of them that they didn’t have. Marguerite leaned over and said, “This is like a \u003ci>Seinfeld\u003c/i> episode.” I really can’t remember which one they ran out of, but we finally settled on the Onion Soup au Gratin and Broiled Shrimp and Scallops, which was served over a thin layer of gazpacho with mixed greens. Our main courses consisted of the rack of lamb and a Cornish game hen. Both came with sides so common, they’re not worth mentioning. Our desserts were a crème brûlée with blueberries and an apple crêpe on top of a caramel sauce.\u003c/p>\n\u003cp>The words that come to mind to define this restaurant are “ordinary” and “predictable.” For me, this restaurant lacked creativity. I can think of four restaurants within a two-block radius where a person can spend the same dollars and be taken aback by their originality. The kind of restaurant that Ovation at the Opera proclaims to be could have a transcendent-like feeling. Regrettably, this was like sitting in a really exquisite plane that never left the tarmac.\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/kevin-corbit.jpg\" alt=\"Kevin\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memphis Minnie’s BBQ Joint\u003cbr>\n\u003cstrong>Reviewed Ovation at the Opera:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>My companion and I dined at Ovation at the Opera on a Wednesday night at 7:30 PM. We were the only table in the restaurant. After the meal, I am retrospectively unsurprised. We started with two salads, a beet with orange horseradish vinaigrette, and a tomato with mozzarella and basil oil. Both were quite bland and surprisingly unremarkable. No horseradish could be tasted at all and, in fact, seemed to possess some sort of mayonnaise base. The tomatoes were not yet ripe, shocking for a July in California.\u003c/p>\n\u003cp>Our entrees were better. We chose one special, grilled sea scallops with a mustard sauce, and one menu item, the Muscovy duck with honey-lavender sauce and confit. The scallops were fresh and well done and pleasing overall. The duck was flavorful but overcooked, and the “confit” consisted of a duck leg that was little more than a second piece of the bird. The portions were perfect, though, and on a busier night I suspect the cooks may pay more attention.\u003c/p>\n\u003cp>We finished with two desserts. The chocolate mousse, which was not our first choice (out of the cheese platter on a Wednesday night with only 1 table??), and the tart tatin. This course was by far the best, with the mousse being dense, yet airy, and very satisfying. The tartin was well caramelized and full of flavor, and matched perfectly with the Calvados offering.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, this hotel-based restaurant (it is located in the Inn at the Opera) is cozy and traditionally well-appointed. The wine list falls short, but it has a decent selection by the glass. The server was pleasant and attentive, but spent more time noisily washing dishes, talking on his cell phone, and drinking wine at the bar than working. But, with only one table, who can blame him? The food is average but very expensive, and in a city (and neighborhood) full of reasonably priced dining, Ovation has a long way to go to become a destination restaurant.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Ovation at the Opera: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=126\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/ovation11.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation14.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation17.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cbr>\nRoasted Beet Salad with Orange Horseradish Vinaigrette and Beet Syrup; Grilled Sea Scallops with Mustard Sauce; Chocolate Mousse with Coffee Crème Anglaise\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/maryjoan-kealy.jpg\" alt=\"Mary Joan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mary Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consultant – Architectural Engineering\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ovation at the Opera\u003cbr>\n\u003cstrong>Reviewed Ovation at the Opera:\u003c/strong> Saturday, June 24, 2006\u003c/p>\n\u003cp>For an appetizer, I had the roasted beet salad with orange horseradish vinaigrette and beet syrup. It was fresh sophisticated earthiness that was beautifully presented. I also had the Dungeness crab cakes with romesco sauce and baby greens. The cakes were chock-full of crab and very lightly fried.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One entree I tried was a roasted rack of lamb with ratatouille and tarragon sauce. It was prepared exactly as I requested, rare, and it was also an excellent grade of meat that was deliciously complemented by the tarragon sauce. I also tried the beef ribs with orange zest and Pinot Noir sauce. They were flavor forward, melt-in-your-mouth short ribs, and are more of a hearty, rather than elegant, dish. The entree portions are generous without going overboard.\u003c/p>\n\u003cp>Desserts are always a treat and this time, I had the apple tarte tatin. It is made to order, so it needs to be ordered at beginning of meal. The tarte tatin has a flakey golden crust with juicy baked apples slices. I also had the crème brûlée, which has a lovely crackling top and a very rich vanilla flavor.\u003c/p>\n\u003cp>Ovation is an elegant, classic restaurant, tucked in the boutique hotel, Inn at the Opera, and located on Fulton. Devotees of the symphony, opera, and ballet have enjoyed its traditional menu as a prelude to an evening of culture. The dark wood-paneled dining room has a wonderful clubby New York style. It is beautifully lit with a fireplace and features a grand piano and music on Friday and Saturday evenings, which completes the sophisticated atmosphere.\u003c/p>\n\u003cp>Valet parking at $8 is provided for the evening. An important note: if it is a performance evening, it is best to make a reservation at 8:00 or later to avoid the pre-performance crowd.\u003c/p>\n\u003cp>I have enjoyed many an elegant evening at Ovation, including taking over the entire dining room for our wedding rehearsal dinner. At that time, Fernando, the head of the dining room “orchestrated” a most memorable and delicious event.\u003c/p>\n\u003cp>Ovation is a romantic restaurant, understated, elegant and a classic. BRAVO!\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-rosen.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cab Driver / Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gratitude\u003cbr>\n\u003cstrong>Reviewed Ovation at the Opera:\u003c/strong> Wednesday, July 12, 2006\u003c/p>\n\u003cp>Ovation at the Opera…I wish I could stand and bellow, “Encore! Encore!” meaning, “I must revisit this restaurant.” Unfortunately, that’s not the case here. While the atmosphere is unquestionably fabulous and really does create a scene that draws you in, our experience was a lackluster one to say the least.\u003c/p>\n\u003cp>Inside the Inn at the Opera hotel, Marguerite (a new friend) and I walked down this beautiful hallway with framed drawings depicting scenes of the opera, ballet, and the symphony, which are all about a block and a few steps away. We walked into a beautiful room with wingback chairs, old world charm, and a stage set-like feeling. We made a reservation a couple of days before but we immediately realized it wasn’t necessary. There the waiter stands (who actually turned out to be the nicest guys on the face of the earth), looking somewhat disappointed that we showed up. We both looked bewildered for a moment for there was not one soul in the entire restaurant. All the tables were unset with just the tablecloths on them, except one in the middle of the room. That was our table — how special we felt. We were asked if we’d like a drink before dinner. I mentioned that pairing wine with our appetizers and main course would be the way we’d like to go. We found it funny, as well as weird, to be the only people in the restaurant. The waiter comes over again as were looking at the menus. “Are you ready?” he asked. This man — I’m sure everyone in the kitchen — wanted to go home, and may I say, having worked in restaurants, I completely understand. The waiter comes over for the third time as were looking at the menus and asks, “Are you ready?” I think I said, “We’re almost there.” The menu simply lacked excitement, making it difficult to decide. Part of the fun and drama, if you will, of going to a restaurant — especially a higher-end one, such as this — is being wowed by the choice of items. Not happening here.\u003c/p>\n\u003cp>We finally made our decisions. The first two courses were the most troublesome. We motioned the waiter over, let him know which two appetizers we’d like to order, and he said, “I’m sorry, we’re out of that.” Granted, it was only one of them that they didn’t have. Marguerite leaned over and said, “This is like a \u003ci>Seinfeld\u003c/i> episode.” I really can’t remember which one they ran out of, but we finally settled on the Onion Soup au Gratin and Broiled Shrimp and Scallops, which was served over a thin layer of gazpacho with mixed greens. Our main courses consisted of the rack of lamb and a Cornish game hen. Both came with sides so common, they’re not worth mentioning. Our desserts were a crème brûlée with blueberries and an apple crêpe on top of a caramel sauce.\u003c/p>\n\u003cp>The words that come to mind to define this restaurant are “ordinary” and “predictable.” For me, this restaurant lacked creativity. I can think of four restaurants within a two-block radius where a person can spend the same dollars and be taken aback by their originality. The kind of restaurant that Ovation at the Opera proclaims to be could have a transcendent-like feeling. Regrettably, this was like sitting in a really exquisite plane that never left the tarmac.\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/kevin-corbit.jpg\" alt=\"Kevin\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memphis Minnie’s BBQ Joint\u003cbr>\n\u003cstrong>Reviewed Ovation at the Opera:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>My companion and I dined at Ovation at the Opera on a Wednesday night at 7:30 PM. We were the only table in the restaurant. After the meal, I am retrospectively unsurprised. We started with two salads, a beet with orange horseradish vinaigrette, and a tomato with mozzarella and basil oil. Both were quite bland and surprisingly unremarkable. No horseradish could be tasted at all and, in fact, seemed to possess some sort of mayonnaise base. The tomatoes were not yet ripe, shocking for a July in California.\u003c/p>\n\u003cp>Our entrees were better. We chose one special, grilled sea scallops with a mustard sauce, and one menu item, the Muscovy duck with honey-lavender sauce and confit. The scallops were fresh and well done and pleasing overall. The duck was flavorful but overcooked, and the “confit” consisted of a duck leg that was little more than a second piece of the bird. The portions were perfect, though, and on a busier night I suspect the cooks may pay more attention.\u003c/p>\n\u003cp>We finished with two desserts. The chocolate mousse, which was not our first choice (out of the cheese platter on a Wednesday night with only 1 table??), and the tart tatin. This course was by far the best, with the mousse being dense, yet airy, and very satisfying. The tartin was well caramelized and full of flavor, and matched perfectly with the Calvados offering.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, this hotel-based restaurant (it is located in the Inn at the Opera) is cozy and traditionally well-appointed. The wine list falls short, but it has a decent selection by the glass. The server was pleasant and attentive, but spent more time noisily washing dishes, talking on his cell phone, and drinking wine at the bar than working. But, with only one table, who can blame him? The food is average but very expensive, and in a city (and neighborhood) full of reasonably priced dining, Ovation has a long way to go to become a destination restaurant.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Café Gratitude: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=123\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=125\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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):\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\">\u003cbr>\n\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp201iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\"> (requires \u003c/a>\u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\"> or \u003c/a>\u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\">)\u003cbr>\n\u003c/a>\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/gratitude9.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude14.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude12.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cbr>\n\u003cstrong>I Am Abundant\u003c/strong>: Sampler Platter with Live Nachos, Kale-Sea Veggie Salad, Stuffed Mushroom, Olive Tapenade, Live Hummus, Chilled Coconut Curry Soup with Avocado, Tomatoes, Cucumbers, and Shitake Mushrooms; \u003cstrong>I Am Maholo\u003c/strong> Hawaiian Pizza: Pineapple and Avocado with Marinara; \u003cstrong>I Am Strawberry Shortcake\u003c/strong>\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/brian-rosen.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cab Driver / Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gratitude\u003cbr>\n\u003cstrong>Reviewed Café Gratitude:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>I’m sitting here thinking aimlessly, not knowing how to express the enthusiasm I feel for one of my favorite restaurants in the Bay Area. What do I say? At this point I’m talking out loud to myself, desperately straining to connect my thoughts to the fingers on the keyboard. Okay, I sound like I’m writing a letter from a prisoner of war camp. A tinge dramatic you think? That’s what I feel about CAFE GRATITUDE!…Drama. A raw food vegan restaurant that does everything from a burger made from seeds, nuts, and spices to a vegan sausage with a kimchi sauerkraut, to pizzas and enchiladas, and oh-so-fantastically creative desserts like cheesecake, milkshakes, and a coconut cream pie that if I died right then and there, it wouldn’t be a bad way to go.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For me — and I think for all who venture to this unique eatery — there is a feeling when you eat this flavorful food, that for the most part, it in its purest form, and a bit of a jolt to the system occurs. You’re eating food without the normal components that our bodies are used to. For me it’s always a huge jolt. Almost a Kramer-like moment from \u003ci>Seinfeld\u003c/i>. For someone who is not a vegan or a vegetarian, that is really what excites me. My brain is saying, “I’m not supposed to like this. It doesn’t have the ingredients that I want: butter, cheese, flour, cream, poultry, fish and meat.” I’m sure there’s something I’m leaving out, but you get the idea. How do they do it? Honestly, I’m not altogether sure. I’ve found out that nuts are soaked overnight or longer, creating a cream used in some of the desserts. Grains like sprouted wheat are put in a dehydrator to create some of the offerings we might look at as bread. A high-powered food processor is also a factor in the creation of the food. Trying to explain the whole process, I couldn’t and wouldn’t want to do. Do you really want to know how the magician does that trick that you love so much? Here the trick becomes a reality.\u003c/p>\n\u003cp>The environment cuts right to what I feel about any and every restaurant: the interior is the stage and, like the theater, it must take you somewhere. Café Gratitude’s whole interior is based on a board game created by a husband and wife team who are also the proprietors. The game expounds the idea of creating abundance and being grateful for what you have in your life. Reflecting that idea, everything on the menu is ordered as a positive affirmation. The walls are painted with pictures of the game, giving one the feeling of being in an animated film. Simply put: go experience this restaurant, then we’ll talk….\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/kevin-corbit.jpg\" alt=\"Kevin\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memphis Minnie’s BBQ Joint\u003cbr>\n\u003cstrong>Reviewed Café Gratitude:\u003c/strong> Sunday, July 16, 2006\u003c/p>\n\u003cp>Before my first visit to Café Gratitude, I was, to be honest, skeptical. As an omnivore, a raw vegan eatery was not on top of my list of places to visit. I was accompanied by two dear friends and regulars of the iconic Mission District restaurant. My first impression was how genuinely nice the staff is; I was immediately made to feel at home. Artistically done in the manner of the neighborhood, Café Gratitude is airy, warm, and comfortable. We were quickly seated at 1 PM on a Sunday afternoon after only a short wait.\u003c/p>\n\u003cp>We started with a variety of drinks: two smoothies, one juice, and one herbal tea. I AM COOL (all menu items are named for an affirming statement, and served as such) is a mint, raw cacao, and Brazil nut milk smoothie, as good as advertised — cool and crisp with a wonderful sweetness. The cold-processed mocha (I AM LUSCIOUSLY AWAKE) was surprisingly full of espresso flavor. The I Am Vital tea (tangerine, ginger, and clove) was spicy and aromatic. Finally, the juice we ordered (I Am Rejuvenated) was creamy and smooth, full of apple, wheatgrass, ginger, and lemon, and quite refreshing. At $8, the smoothies are a bit pricey, but given the ingredients and size (16 oz.), you get what you pay for.\u003c/p>\n\u003cp>We started with a sampler platter (I AM ABUNDANT) of tapenade, guacamole, nachos, and hummus. The cold Thai coconut soup (I AM THANKFUL) was one of my favorites; wonderfully curried, with a perfect balance of sweet and spicy. The I AM MAHALO is a take on the classic pineapple pizza done with avocado and two “cheeses” (a nut-based ricotta and parmesan), and a crust of buckwheat flour and sunflower seeds. Not what you want if you are craving a Chicago deep-dish pie, but the flavor was abundant and the nut “cheeses” were surprisingly creamy. All of the dishes were substantial with a great deal of flavor.\u003c/p>\n\u003cp>For dessert, the coconut cream pie (I AM DEVOTED) was wonderfully lush with a great texture and perfectly crisp crust. We also tried the tiramisu (I AM ADORING) and mudslide pie (I AM HEAVENLY); both are rich and will satisfy any chocoholic’s craving. Unfortunately they were out of three of the desserts we asked for, but the server was accommodating and recommended comparable selections.\u003c/p>\n\u003cp>Especially with the skepticism I went to Café Gratitude with, I was greatly surprised on how much flavor could be extracted from raw food. Creative use of herbs, nut, grains, and spices made dishes supple without being heavy (something I never imagined having to worry about here). The prices are reasonable and the atmosphere so positive that an occasional visit just to boost your mood is worth the trip. Luckily, you can get a great meal while improving your outlook on life. Were I vegan this would be my new favorite place; as a meat-eater, I encourage others to give this place a try with an open mind. Although it will never replace my carnivorous haunts, I am looking forward to my next visit to Café Gratitude.\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/maryjoan-kealy.jpg\" alt=\"Mary Joan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mary Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consultant – Architectural Engineering\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ovation at the Opera\u003cbr>\n\u003cstrong>Reviewed Café Gratitude:\u003c/strong> Tuesday, July 11, 2006\u003c/p>\n\u003cp>For an appetizer, we had the I AM ABUNDANT sampler plate. It was live nachos, a kale and sea veggie salad, stuffed mushrooms, olive tapenade, live hummus, a Thai coconut soup, and served with live crackers and almond toast. Sprightly olive tapenade and bright and piquant Thai coconut soup — it proved to be a collection of confusing vegetables and the flavors were hard to distinguish. Everything looked green and we left most of it.\u003c/p>\n\u003cp>For the entrees, we tried the I AM CELEBRATING special daily offering, which was zucchini noodles over daikon…for all the “freshness” there was no flavor. We also tried the I AM MAHALO Hawaiian pizza with pineapple, avocado, and marinara. The avocado was fresh.\u003c/p>\n\u003cp>For desserts, we tried the I AM MAGNIFICENT raw chocolate mousse with raw cacao and coconut blended into a rich and creamy mousse. We were stunned that anything chocolate could be a grainy flavorless disappointment. We also tried the I AM STRAWBERRY SHORTCAKE and the only resemblance to strawberry shortcake was that the cream-style top was pink. After a bite of each dessert, we decided that the flavors were muddy, nothing appetizing, and we would rather eat cardboard.\u003c/p>\n\u003cp>We also had glasses of red organic wine (four of them): tasty.\u003c/p>\n\u003cp>Located in an edgy, industrial area, Café Gratitude conveyed a welcoming atmosphere: Frodo meets Woodstock. The inception of the restaurant sprang from a board game entitled Abounding River, created by the owner. Each table had the board game embedded on top with cards and game pieces in little baskets for those who wished to participate fully in the Café Gratitude experience. Original artwork enlivened the walls, and the game and other Café Gratitude souvenirs were available for purchase. A live vegan establishment, it was crowded with interesting folks on their way to Burning Man, and the service was eager to please.\u003c/p>\n\u003cp>The other clients appeared to be enjoying the true vegan experience. Apparently there are many folks who find this a successful dining experience, since there are now three Café Gratitude locations, one in Berkeley. Street parking was easy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I am a carnivore, and enjoy heated meals…this is not the kind of food on which I want to spend money, and I will not be returning because I AM HUNGRY.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2400 Harrison Street (at 20th Street)\r\nSan Francisco, CA 94110\r\n(2 other locations: 1336 9th Ave., S.F. CA 94122 and 1730 Shattuck Ave, Berkeley, CA 94709)\r\n\u003cstrong>Phone:\u003c/strong> 415-824-4652\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cafegratitude.com\">www.cafegratitude.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Organic Living Cuisine\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Gratitude: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=123\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=125\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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):\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\">\u003cbr>\n\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp201iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\"> (requires \u003c/a>\u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\"> or \u003c/a>\u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\">)\u003cbr>\n\u003c/a>\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/gratitude9.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude14.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude12.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cbr>\n\u003cstrong>I Am Abundant\u003c/strong>: Sampler Platter with Live Nachos, Kale-Sea Veggie Salad, Stuffed Mushroom, Olive Tapenade, Live Hummus, Chilled Coconut Curry Soup with Avocado, Tomatoes, Cucumbers, and Shitake Mushrooms; \u003cstrong>I Am Maholo\u003c/strong> Hawaiian Pizza: Pineapple and Avocado with Marinara; \u003cstrong>I Am Strawberry Shortcake\u003c/strong>\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/brian-rosen.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cab Driver / Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gratitude\u003cbr>\n\u003cstrong>Reviewed Café Gratitude:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>I’m sitting here thinking aimlessly, not knowing how to express the enthusiasm I feel for one of my favorite restaurants in the Bay Area. What do I say? At this point I’m talking out loud to myself, desperately straining to connect my thoughts to the fingers on the keyboard. Okay, I sound like I’m writing a letter from a prisoner of war camp. A tinge dramatic you think? That’s what I feel about CAFE GRATITUDE!…Drama. A raw food vegan restaurant that does everything from a burger made from seeds, nuts, and spices to a vegan sausage with a kimchi sauerkraut, to pizzas and enchiladas, and oh-so-fantastically creative desserts like cheesecake, milkshakes, and a coconut cream pie that if I died right then and there, it wouldn’t be a bad way to go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For me — and I think for all who venture to this unique eatery — there is a feeling when you eat this flavorful food, that for the most part, it in its purest form, and a bit of a jolt to the system occurs. You’re eating food without the normal components that our bodies are used to. For me it’s always a huge jolt. Almost a Kramer-like moment from \u003ci>Seinfeld\u003c/i>. For someone who is not a vegan or a vegetarian, that is really what excites me. My brain is saying, “I’m not supposed to like this. It doesn’t have the ingredients that I want: butter, cheese, flour, cream, poultry, fish and meat.” I’m sure there’s something I’m leaving out, but you get the idea. How do they do it? Honestly, I’m not altogether sure. I’ve found out that nuts are soaked overnight or longer, creating a cream used in some of the desserts. Grains like sprouted wheat are put in a dehydrator to create some of the offerings we might look at as bread. A high-powered food processor is also a factor in the creation of the food. Trying to explain the whole process, I couldn’t and wouldn’t want to do. Do you really want to know how the magician does that trick that you love so much? Here the trick becomes a reality.\u003c/p>\n\u003cp>The environment cuts right to what I feel about any and every restaurant: the interior is the stage and, like the theater, it must take you somewhere. Café Gratitude’s whole interior is based on a board game created by a husband and wife team who are also the proprietors. The game expounds the idea of creating abundance and being grateful for what you have in your life. Reflecting that idea, everything on the menu is ordered as a positive affirmation. The walls are painted with pictures of the game, giving one the feeling of being in an animated film. Simply put: go experience this restaurant, then we’ll talk….\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/kevin-corbit.jpg\" alt=\"Kevin\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memphis Minnie’s BBQ Joint\u003cbr>\n\u003cstrong>Reviewed Café Gratitude:\u003c/strong> Sunday, July 16, 2006\u003c/p>\n\u003cp>Before my first visit to Café Gratitude, I was, to be honest, skeptical. As an omnivore, a raw vegan eatery was not on top of my list of places to visit. I was accompanied by two dear friends and regulars of the iconic Mission District restaurant. My first impression was how genuinely nice the staff is; I was immediately made to feel at home. Artistically done in the manner of the neighborhood, Café Gratitude is airy, warm, and comfortable. We were quickly seated at 1 PM on a Sunday afternoon after only a short wait.\u003c/p>\n\u003cp>We started with a variety of drinks: two smoothies, one juice, and one herbal tea. I AM COOL (all menu items are named for an affirming statement, and served as such) is a mint, raw cacao, and Brazil nut milk smoothie, as good as advertised — cool and crisp with a wonderful sweetness. The cold-processed mocha (I AM LUSCIOUSLY AWAKE) was surprisingly full of espresso flavor. The I Am Vital tea (tangerine, ginger, and clove) was spicy and aromatic. Finally, the juice we ordered (I Am Rejuvenated) was creamy and smooth, full of apple, wheatgrass, ginger, and lemon, and quite refreshing. At $8, the smoothies are a bit pricey, but given the ingredients and size (16 oz.), you get what you pay for.\u003c/p>\n\u003cp>We started with a sampler platter (I AM ABUNDANT) of tapenade, guacamole, nachos, and hummus. The cold Thai coconut soup (I AM THANKFUL) was one of my favorites; wonderfully curried, with a perfect balance of sweet and spicy. The I AM MAHALO is a take on the classic pineapple pizza done with avocado and two “cheeses” (a nut-based ricotta and parmesan), and a crust of buckwheat flour and sunflower seeds. Not what you want if you are craving a Chicago deep-dish pie, but the flavor was abundant and the nut “cheeses” were surprisingly creamy. All of the dishes were substantial with a great deal of flavor.\u003c/p>\n\u003cp>For dessert, the coconut cream pie (I AM DEVOTED) was wonderfully lush with a great texture and perfectly crisp crust. We also tried the tiramisu (I AM ADORING) and mudslide pie (I AM HEAVENLY); both are rich and will satisfy any chocoholic’s craving. Unfortunately they were out of three of the desserts we asked for, but the server was accommodating and recommended comparable selections.\u003c/p>\n\u003cp>Especially with the skepticism I went to Café Gratitude with, I was greatly surprised on how much flavor could be extracted from raw food. Creative use of herbs, nut, grains, and spices made dishes supple without being heavy (something I never imagined having to worry about here). The prices are reasonable and the atmosphere so positive that an occasional visit just to boost your mood is worth the trip. Luckily, you can get a great meal while improving your outlook on life. Were I vegan this would be my new favorite place; as a meat-eater, I encourage others to give this place a try with an open mind. Although it will never replace my carnivorous haunts, I am looking forward to my next visit to Café Gratitude.\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/maryjoan-kealy.jpg\" alt=\"Mary Joan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mary Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consultant – Architectural Engineering\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ovation at the Opera\u003cbr>\n\u003cstrong>Reviewed Café Gratitude:\u003c/strong> Tuesday, July 11, 2006\u003c/p>\n\u003cp>For an appetizer, we had the I AM ABUNDANT sampler plate. It was live nachos, a kale and sea veggie salad, stuffed mushrooms, olive tapenade, live hummus, a Thai coconut soup, and served with live crackers and almond toast. Sprightly olive tapenade and bright and piquant Thai coconut soup — it proved to be a collection of confusing vegetables and the flavors were hard to distinguish. Everything looked green and we left most of it.\u003c/p>\n\u003cp>For the entrees, we tried the I AM CELEBRATING special daily offering, which was zucchini noodles over daikon…for all the “freshness” there was no flavor. We also tried the I AM MAHALO Hawaiian pizza with pineapple, avocado, and marinara. The avocado was fresh.\u003c/p>\n\u003cp>For desserts, we tried the I AM MAGNIFICENT raw chocolate mousse with raw cacao and coconut blended into a rich and creamy mousse. We were stunned that anything chocolate could be a grainy flavorless disappointment. We also tried the I AM STRAWBERRY SHORTCAKE and the only resemblance to strawberry shortcake was that the cream-style top was pink. After a bite of each dessert, we decided that the flavors were muddy, nothing appetizing, and we would rather eat cardboard.\u003c/p>\n\u003cp>We also had glasses of red organic wine (four of them): tasty.\u003c/p>\n\u003cp>Located in an edgy, industrial area, Café Gratitude conveyed a welcoming atmosphere: Frodo meets Woodstock. The inception of the restaurant sprang from a board game entitled Abounding River, created by the owner. Each table had the board game embedded on top with cards and game pieces in little baskets for those who wished to participate fully in the Café Gratitude experience. Original artwork enlivened the walls, and the game and other Café Gratitude souvenirs were available for purchase. A live vegan establishment, it was crowded with interesting folks on their way to Burning Man, and the service was eager to please.\u003c/p>\n\u003cp>The other clients appeared to be enjoying the true vegan experience. Apparently there are many folks who find this a successful dining experience, since there are now three Café Gratitude locations, one in Berkeley. Street parking was easy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am a carnivore, and enjoy heated meals…this is not the kind of food on which I want to spend money, and I will not be returning because I AM HUNGRY.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Havana: Reviews| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=108\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana23.jpg\" alt=\"Havana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana20.jpg\" alt=\"Havana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana24.jpg\" alt=\"Havana\" hspace=\"3\">\u003cbr>\nHalibut Ceviche with Mango, Black Beans, Onions, Peppers, and Cilantro; Grilled Shrimp with Cilantro-Lime Sauce over Rice; Plantain-Crusted Halibut with Tomatillo-Avocado Salsa and Cuban Rice\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/heather.jpg\" alt=\"Heather\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Heather\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Behavior Specialist for the Orinda, Moraga, and Walnut Creek School Districts\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasant Hill\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Havana\u003cbr>\n\u003cstrong>Reviewed Havana:\u003c/strong> Wednesday, December 28, 2005\u003c/p>\n\u003cp>Havana is a restaurant inspired by 1950’s Cuba in food, drinks, and décor. The art deco feel transports you to a little restaurant in Cuba. Found down a small side street in Walnut Creek, Havana is an inviting restaurant for those looking for a fun and unique dining experience. Upon arrival, we were offered a choice of sitting at the “conversation bar” (one long table that runs down the center of the restaurant where many diners gather to eat) or at one of the small tables that fill in the perimeter of the restaurant. We opted to wait for a table, so we went to the full bar that Havana offers. Many patrons enjoy the bar, because seating, even with a reservation, can take some time. On my visit, what was supposed to be a fifteen-minute wait, turned into half an hour. Havana has such a welcoming and relaxed atmosphere that its patrons are inclined to linger like they would in Cuba.\u003c/p>\n\u003cp>While at the bar, we ordered from their list of over ten different mojitos. We ordered the traditional mojito made with lime, mint, rum, and sugar. Havana makes the perfect mojito — not to sweet and not too sour — just the perfect balance of refreshment that makes you feel like it’s a summer day even in the middle of winter. While we sipped our drinks, we couldn’t help but notice the surroundings. On the walls are photos of vintage cars, and Cuban music plays overhead, if you can hear it over the hum of the patrons. Havana’s diners are a diverse crowd, as well. On the night we were there, we saw families with small children, older couples out with friends, first dates, and a group of women celebrating a “girl’s night out.” Havana’s menu is as diverse as its clientele. Depending on your appetite, one could make a meal out of a few tapas or have a three-course meal. Havana is known for appetizers, like their crispy crab cakes and grilled shrimp over lime rice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On this visit, we branched out and tried something different. The halibut ceviche was a delicious start to our meal. The delicate fish was marinated in citrus with strong notes of pineapple and then mixed with onions, black beans, and peppers. This was presented in a martini glass surrounded by crisp plantains. Almost all of Havana’s entrées are sure to please, whether it is the garlic-studded pork, the ropa veja (tender meat in a tomato sauce), or chicken adobo. On this visit, I ordered the plantain-crusted halibut served with a tomatillo-avocado salsa and Cuban rice. I have had this entrée before and was looking forward to it, but was slightly disappointed by the fact that the fish was a bit over-cooked. However, the fish was crisp on the outside and quite flavorful. My companion had the bistec with pineapple salsa, rice, and black beans. The meat was wonderfully tender and flavorful. Normally after a meal like this we would stop, but on this night we decided to try dessert. We were delightfully surprised by the flan that we ordered. It was creamy with a strong caramel flavor and hints of cinnamon. The perfect end to a great meal!\u003c/p>\n\u003cp>If you are looking for a place that is a little different from your average night out that also has great food, generous portions, and a fun atmosphere, then I would highly recommend Havana in downtown Walnut Creek. It is the perfect place to eat and linger over cocktails with friends in a casual environment or the perfect place start your night out in Walnut Creek!\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/dave113.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Disc Jockey–DJ The Maestro\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The House\u003cbr>\n\u003cstrong>Reviewed Havana:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>My first impression of Havana was not good. I called to make reservations for three people at 6:30 p.m. They said reservations weren’t required and we would have no trouble getting a table at that time. When we arrived at 6:30 p.m. sharp, we were told there was a thirty-five minute wait. I don’t mind waiting, but I was a little surprised to find out that “no wait” actually meant “long wait.” The person who greeted us seemed flustered and bothered by our presence.\u003c/p>\n\u003cp>We were encouraged to wait by the bar and order drinks. The bartender was also cold and unfriendly. I wondered if being too cool and unfriendly was a requirement to work there. We ordered two mojitos and soaked in the ambiance. There was a distinct tackiness to the room. The bar was painted a loud and annoying blue. The floor looked like a garage floor. The ceiling was falling down in one spot. There was a feeble attempt to give the place an island feel by placing tired tree leaves above columns. I felt like I was at a cheap tropical theme party in someone’s basement.\u003c/p>\n\u003cp>I went to the restroom and there is a photograph of a guy photographing you as you went to the bathroom. I guess it was supposed to be funny, but it came across merely as creepy.\u003c/p>\n\u003cp>When I went back to the bar, my friends and I tried their classic mojito and their melon mojito. I have only tried maybe six different mojitos in my life, but this was definitely the worst. It tasted like something even Kool-Aid would reject. It didn’t taste minty at all and seemed sickly sweet. My friends were definitely disappointed they had paid $14 for two bad drinks.\u003c/p>\n\u003cp>They sat us down in exactly thirty-five minutes in a comfy booth that was upholstered in what my friend Steve described as “early 70s Holiday Inn.” Our experience definitely began to improve when our waitperson Veronica came into the picture. She was bright, friendly and incredibly helpful. This place was very lucky to have a quality person like her working for them.\u003c/p>\n\u003cp>We took Veronica’s suggestions and ordered the crab cakes and the shrimp appetizers. We also split a bowl of mango gazpacho soup. The crab cakes were some of the best I’ve had and the shrimp were nicely barbecued and came with a delicious sauce. We were starting to feel much better about Havana until the gazpacho soup arrived. It was merely acidic and sweet, and no one wanted to finish it.\u003c/p>\n\u003cp>Our entrées looked promising at first glance. Liz had plantain encrusted mahi mahi fish. Steve had garlic-studded pork and I had shredded beef with peppers. The shredded beef dish was great. It was moist and zesty and worked well with the black beans. The entrée trouble began when I took a bite of Liz’s mahi mahi. I bit into a disgusting burst of salt; Liz thought her entéee was pretty good, but she likes very salty food. Things got worse when I tried Steve’s pork dish. The smoky pork was all right, but the sweet and garlic coating just confused my tongue. Both Steve and I felt like it was a dish that couldn’t make up its mind what it wanted to be. They should have called it “split personality pork.”\u003c/p>\n\u003cp>We were trying to give the place a chance, so we ordered two kinds of plantains. The results were mixed. The twice-fried plantains were overly dry and dull as can be. The plantains maduros in a vinegar sauce were far better. It was actually a tasty and elegant little dish.\u003c/p>\n\u003cp>In one last effort to redeem this recommended restaurant we finished with the toffee caramel flan. This was a good flan. I am usually bored by flan, but it was perfectly sweet and delicious.\u003c/p>\n\u003cp>Havana definitely had a lively social feel and was a great place for people watching. I got the feeling that this was a place where people came to work on their one-night stand skills. After a pitcher of bad mojitos anything could happen. All in all, there is no way I could recommend Havana to others. It has some good points, but too many bad ones. If you had to go there and you ordered the crab cakes, shredded beef, flan, and had Veronica as your server you might find it a very good restaurant, but since the Bay Area has so many better and more consistent restaurants, why bother?\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/jose.jpg\" alt=\"Jose\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jose\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Director/Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Azteca\u003cbr>\n\u003cstrong>Reviewed Havana:\u003c/strong>Saturday, January 7, 2006\u003c/p>\n\u003cp>Havana offers a suburban California re-creation of a concept of Cuban food. It’s light and fun and experimental with ingredients but with mixed results. In the end, what you get may be Cuban or it may be Cuban-inspired, and a word to the wise: stick to the Cuban as much as possible.\u003c/p>\n\u003cp>The Cuban national dish, if such were to exist, would surely be Ropa Vieja, and Havana’s version is outstanding. The meat is well stewed and served with “moros and cristianos” — Moors and Christians, better known as black beans and rice. Similar success can be found in the Chicken Adobo, cooked so well that the meat falls off the bone. I shared paella with our group, and while it was a fairly classic rendition with no out-of-place ingredients, it was a little too wet for me. The saffrony red-pepper broth was a little too dominating. More like paella soup. I would have preferred a drier version of paella. While Cuban food is not known for exceptionally strong or hot flavors, I was yearning for more kick in the halibut ceviche.\u003c/p>\n\u003cp>Before going to Havana, I checked out its web site and was really looking forward to trying the guava cheesecake. When I asked for it at the end of our meal, I was disappointed to learn it was no longer offered (”we stopped selling it about a year ago”). Instead, we ordered the flan and the chocolate mousse. Both were very good. The flan was the only dish that we tasted that was both experimental AND good. In fact, it bewitched us with its mystery, which we theorized was due to vanilla bean. The mousse was presented in a generous scoop on a plate. Each dessert was dressed with a few slices of strawberries. I would have loved to see even more berries adorning each dish.\u003c/p>\n\u003cp>The mojitos were the biggest revelation to me. This now-cliche cocktail has not worn out its welcome at Havana, and rightly so. The restaurant offers fifteen — count ‘em, fifteen! — twists on the rum-based drink. Variations included different fruits, types of rum, and even a tequila version. This is definitely California. When I got home I looked up “10 Cane Rum” on the Web and learned that this particular “luxury” rum is derived from the first pressing of virgin sugar cane, not molasses — also described as “rum’s redemption.” This pretty much confirmed what the waiter told us about this rum. Although I’m not a hard-liquor aficionado, this rum is both richer tasting and more complex than any rum I have ever tasted. It’s almost a sin to mix it in mojito, but I am not complaining!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would go back to this Havana, even if it’s not quite the real thing.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1516 Bonanza Street (at North Main Street)\r\nWalnut Creek, CA 94596\r\n\u003cstrong>Phone:\u003c/strong> 925-939-4555\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.havanarestaurant.net\">www.havanarestaurant.net\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California-Cuban\r\n\u003cstrong>Reviewed\u003c/strong>: Winter 2005",
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"description": "Location:\r\n1516 Bonanza Street (at North Main Street)\r\nWalnut Creek, CA 94596\r\nPhone: 925-939-4555\r\nWebsite: www.havanarestaurant.net\r\nType of Cuisine: California-Cuban\r\nReviewed: Winter 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Havana: Reviews| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=108\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana23.jpg\" alt=\"Havana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana20.jpg\" alt=\"Havana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana24.jpg\" alt=\"Havana\" hspace=\"3\">\u003cbr>\nHalibut Ceviche with Mango, Black Beans, Onions, Peppers, and Cilantro; Grilled Shrimp with Cilantro-Lime Sauce over Rice; Plantain-Crusted Halibut with Tomatillo-Avocado Salsa and Cuban Rice\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/heather.jpg\" alt=\"Heather\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Heather\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Behavior Specialist for the Orinda, Moraga, and Walnut Creek School Districts\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasant Hill\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Havana\u003cbr>\n\u003cstrong>Reviewed Havana:\u003c/strong> Wednesday, December 28, 2005\u003c/p>\n\u003cp>Havana is a restaurant inspired by 1950’s Cuba in food, drinks, and décor. The art deco feel transports you to a little restaurant in Cuba. Found down a small side street in Walnut Creek, Havana is an inviting restaurant for those looking for a fun and unique dining experience. Upon arrival, we were offered a choice of sitting at the “conversation bar” (one long table that runs down the center of the restaurant where many diners gather to eat) or at one of the small tables that fill in the perimeter of the restaurant. We opted to wait for a table, so we went to the full bar that Havana offers. Many patrons enjoy the bar, because seating, even with a reservation, can take some time. On my visit, what was supposed to be a fifteen-minute wait, turned into half an hour. Havana has such a welcoming and relaxed atmosphere that its patrons are inclined to linger like they would in Cuba.\u003c/p>\n\u003cp>While at the bar, we ordered from their list of over ten different mojitos. We ordered the traditional mojito made with lime, mint, rum, and sugar. Havana makes the perfect mojito — not to sweet and not too sour — just the perfect balance of refreshment that makes you feel like it’s a summer day even in the middle of winter. While we sipped our drinks, we couldn’t help but notice the surroundings. On the walls are photos of vintage cars, and Cuban music plays overhead, if you can hear it over the hum of the patrons. Havana’s diners are a diverse crowd, as well. On the night we were there, we saw families with small children, older couples out with friends, first dates, and a group of women celebrating a “girl’s night out.” Havana’s menu is as diverse as its clientele. Depending on your appetite, one could make a meal out of a few tapas or have a three-course meal. Havana is known for appetizers, like their crispy crab cakes and grilled shrimp over lime rice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On this visit, we branched out and tried something different. The halibut ceviche was a delicious start to our meal. The delicate fish was marinated in citrus with strong notes of pineapple and then mixed with onions, black beans, and peppers. This was presented in a martini glass surrounded by crisp plantains. Almost all of Havana’s entrées are sure to please, whether it is the garlic-studded pork, the ropa veja (tender meat in a tomato sauce), or chicken adobo. On this visit, I ordered the plantain-crusted halibut served with a tomatillo-avocado salsa and Cuban rice. I have had this entrée before and was looking forward to it, but was slightly disappointed by the fact that the fish was a bit over-cooked. However, the fish was crisp on the outside and quite flavorful. My companion had the bistec with pineapple salsa, rice, and black beans. The meat was wonderfully tender and flavorful. Normally after a meal like this we would stop, but on this night we decided to try dessert. We were delightfully surprised by the flan that we ordered. It was creamy with a strong caramel flavor and hints of cinnamon. The perfect end to a great meal!\u003c/p>\n\u003cp>If you are looking for a place that is a little different from your average night out that also has great food, generous portions, and a fun atmosphere, then I would highly recommend Havana in downtown Walnut Creek. It is the perfect place to eat and linger over cocktails with friends in a casual environment or the perfect place start your night out in Walnut Creek!\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/dave113.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Disc Jockey–DJ The Maestro\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The House\u003cbr>\n\u003cstrong>Reviewed Havana:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>My first impression of Havana was not good. I called to make reservations for three people at 6:30 p.m. They said reservations weren’t required and we would have no trouble getting a table at that time. When we arrived at 6:30 p.m. sharp, we were told there was a thirty-five minute wait. I don’t mind waiting, but I was a little surprised to find out that “no wait” actually meant “long wait.” The person who greeted us seemed flustered and bothered by our presence.\u003c/p>\n\u003cp>We were encouraged to wait by the bar and order drinks. The bartender was also cold and unfriendly. I wondered if being too cool and unfriendly was a requirement to work there. We ordered two mojitos and soaked in the ambiance. There was a distinct tackiness to the room. The bar was painted a loud and annoying blue. The floor looked like a garage floor. The ceiling was falling down in one spot. There was a feeble attempt to give the place an island feel by placing tired tree leaves above columns. I felt like I was at a cheap tropical theme party in someone’s basement.\u003c/p>\n\u003cp>I went to the restroom and there is a photograph of a guy photographing you as you went to the bathroom. I guess it was supposed to be funny, but it came across merely as creepy.\u003c/p>\n\u003cp>When I went back to the bar, my friends and I tried their classic mojito and their melon mojito. I have only tried maybe six different mojitos in my life, but this was definitely the worst. It tasted like something even Kool-Aid would reject. It didn’t taste minty at all and seemed sickly sweet. My friends were definitely disappointed they had paid $14 for two bad drinks.\u003c/p>\n\u003cp>They sat us down in exactly thirty-five minutes in a comfy booth that was upholstered in what my friend Steve described as “early 70s Holiday Inn.” Our experience definitely began to improve when our waitperson Veronica came into the picture. She was bright, friendly and incredibly helpful. This place was very lucky to have a quality person like her working for them.\u003c/p>\n\u003cp>We took Veronica’s suggestions and ordered the crab cakes and the shrimp appetizers. We also split a bowl of mango gazpacho soup. The crab cakes were some of the best I’ve had and the shrimp were nicely barbecued and came with a delicious sauce. We were starting to feel much better about Havana until the gazpacho soup arrived. It was merely acidic and sweet, and no one wanted to finish it.\u003c/p>\n\u003cp>Our entrées looked promising at first glance. Liz had plantain encrusted mahi mahi fish. Steve had garlic-studded pork and I had shredded beef with peppers. The shredded beef dish was great. It was moist and zesty and worked well with the black beans. The entrée trouble began when I took a bite of Liz’s mahi mahi. I bit into a disgusting burst of salt; Liz thought her entéee was pretty good, but she likes very salty food. Things got worse when I tried Steve’s pork dish. The smoky pork was all right, but the sweet and garlic coating just confused my tongue. Both Steve and I felt like it was a dish that couldn’t make up its mind what it wanted to be. They should have called it “split personality pork.”\u003c/p>\n\u003cp>We were trying to give the place a chance, so we ordered two kinds of plantains. The results were mixed. The twice-fried plantains were overly dry and dull as can be. The plantains maduros in a vinegar sauce were far better. It was actually a tasty and elegant little dish.\u003c/p>\n\u003cp>In one last effort to redeem this recommended restaurant we finished with the toffee caramel flan. This was a good flan. I am usually bored by flan, but it was perfectly sweet and delicious.\u003c/p>\n\u003cp>Havana definitely had a lively social feel and was a great place for people watching. I got the feeling that this was a place where people came to work on their one-night stand skills. After a pitcher of bad mojitos anything could happen. All in all, there is no way I could recommend Havana to others. It has some good points, but too many bad ones. If you had to go there and you ordered the crab cakes, shredded beef, flan, and had Veronica as your server you might find it a very good restaurant, but since the Bay Area has so many better and more consistent restaurants, why bother?\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/jose.jpg\" alt=\"Jose\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jose\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Director/Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Azteca\u003cbr>\n\u003cstrong>Reviewed Havana:\u003c/strong>Saturday, January 7, 2006\u003c/p>\n\u003cp>Havana offers a suburban California re-creation of a concept of Cuban food. It’s light and fun and experimental with ingredients but with mixed results. In the end, what you get may be Cuban or it may be Cuban-inspired, and a word to the wise: stick to the Cuban as much as possible.\u003c/p>\n\u003cp>The Cuban national dish, if such were to exist, would surely be Ropa Vieja, and Havana’s version is outstanding. The meat is well stewed and served with “moros and cristianos” — Moors and Christians, better known as black beans and rice. Similar success can be found in the Chicken Adobo, cooked so well that the meat falls off the bone. I shared paella with our group, and while it was a fairly classic rendition with no out-of-place ingredients, it was a little too wet for me. The saffrony red-pepper broth was a little too dominating. More like paella soup. I would have preferred a drier version of paella. While Cuban food is not known for exceptionally strong or hot flavors, I was yearning for more kick in the halibut ceviche.\u003c/p>\n\u003cp>Before going to Havana, I checked out its web site and was really looking forward to trying the guava cheesecake. When I asked for it at the end of our meal, I was disappointed to learn it was no longer offered (”we stopped selling it about a year ago”). Instead, we ordered the flan and the chocolate mousse. Both were very good. The flan was the only dish that we tasted that was both experimental AND good. In fact, it bewitched us with its mystery, which we theorized was due to vanilla bean. The mousse was presented in a generous scoop on a plate. Each dessert was dressed with a few slices of strawberries. I would have loved to see even more berries adorning each dish.\u003c/p>\n\u003cp>The mojitos were the biggest revelation to me. This now-cliche cocktail has not worn out its welcome at Havana, and rightly so. The restaurant offers fifteen — count ‘em, fifteen! — twists on the rum-based drink. Variations included different fruits, types of rum, and even a tequila version. This is definitely California. When I got home I looked up “10 Cane Rum” on the Web and learned that this particular “luxury” rum is derived from the first pressing of virgin sugar cane, not molasses — also described as “rum’s redemption.” This pretty much confirmed what the waiter told us about this rum. Although I’m not a hard-liquor aficionado, this rum is both richer tasting and more complex than any rum I have ever tasted. It’s almost a sin to mix it in mojito, but I am not complaining!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would go back to this Havana, even if it’s not quite the real thing.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>El Huarache Azteca: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=106\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca3.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca5.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca20.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cbr>\nTortilla Soup, Huarache Azteca (fried corn tortilla with a layer of refried beans in the middle, topped with marinated cactus, lettuce, queso, sour cream, and carne asada); Flan\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/jose.jpg\" alt=\"Jose\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jose\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Director/Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Azteca\u003cbr>\n\u003cstrong>Reviewed El Huarache Azteca:\u003c/strong> Sunday, January 8, 2006\u003c/p>\n\u003cp>El Huarache Azteca is a slice of Mexico City. It’s enlightening to know what a city of more than twenty-five million souls considers everyday food. El Huarache delivers in this regard by offering authentic, homey, street-food style cuisine. The flavors are intense, sharp, and sometimes hot, and the type of food served here is substantial.\u003c/p>\n\u003cp>After several visits here in the past three years, I would say that the huaraches with chicken tinga topping satisfy me and leave my palate overstimulated. This is good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I think the single biggest drawback here (if I had to find something) would be the menu. It’s not especially “user-friendly” to newbies or people who may have never had any of these dishes. It’s hard to imagine what “chicken tinga” tastes like, for example, even if you’re from Mexico but not Mexico City. My family, for instance, is from the state of Jalisco, on the west-central part of Mexico. The food in our region is quite a bit different from central Mexico.\u003c/p>\n\u003cp>The ingredients that stand out for me here as uniquely central Mexican include flor de calabaza (squash blossoms), huitlacoche (a type of fungus that grows on blue corn), and the tinga (which is shredded chicken that has been sautéed with oil and chile guajillo and onions).\u003c/p>\n\u003cp>The Aztecs and most of the pre-Columbian peoples of Mesoamerica relied on corn, tomatoes, beans, and chile peppers, along with cacao and other native animals for protein (from turkeys to marine life, to grasshoppers and ant eggs, for example!). You won’t find grasshoppers on the menu here, but the Huarache does provide an authentic piece of central Mexico that is both satisfying and educational.\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/dave113.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Disc Jockey–DJ The Maestro\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The House\u003cbr>\n\u003cstrong>Reviewed El Huarache Azteca:\u003c/strong> Sunday, January 8, 2006\u003c/p>\n\u003cp>I would really like to lose some weight, but now that I have discovered Huarache Azteca, I think it might be impossible. The food at this place is so good that I already know that I am going to be a lifetime regular. Even if I became the world’s most famous and disciplined fitness guru, I would have to sneak out and overeat at this place. This may be the best Mexican food I have ever tasted.\u003c/p>\n\u003cp>The service was so kind and gracious that I almost wanted to hire their staff to go to other restaurants and teach self-absorbed, attitude-filled waitpeople how to just relax, stop pretending they invented coolness itself, and just take care of people. At Huarache Azteca I felt like we were honored guests in a dignified person’s home.\u003c/p>\n\u003cp>The decor was distinctly outrageous, sort of like you were eating in an Aztec Museum. The place was wrapped in murals. There was Aztec history and philosophy on the walls. There was a mini fountain for human sacrifices, (probably only used if someone complained about the food). There were Spanish Conquistadors marching in to wreak havoc on the natives. I hadn’t thought about the Aztecs in a long time, but I’m pretty sure this was a good place to do it.\u003c/p>\n\u003cp>Our server hardly spoke English, so we knew we had come to the right place. When we asked for recommendations she didn’t understand us, but sweetly went and got help. We started with a plate of four mixed appetizers. We had mini flautas, mini sopes, mini huarache aztecas, and another mini dish I can’t remember how to spell or pronounce. We were instantly transported to Aztec Heaven. We were already impressed by the chips and salsa, but once we tried the flautas and tortillas with cactus, we stopped yakkin’ and started pigging out. Our perception of Mexican food was about to be expanded forever\u003c/p>\n\u003cp>We had the Chicken Mole and the Chicken Tinga for our main entrées and, of course, had to get a few steak and chicken tacos on the side. Once I bit into the mole I instantly knew that this was by far the best mole I have ever had. Biting into this was like discovering the Beatles for the first time. I started eating uncontrollably. I can’t imagine anyone not liking this dish. It’s like an elegant burrito bathing in savory chocolate. This was not only merely the best mole of my life, but the Chicken Tinga was like discovering an entirely new species of food. It was so new and exciting that I wanted to go home and paint Aztec murals all over my own walls. It had a sweet and hot red sauce dripping through shredded chicken on top of a bean-stuffed thick corn tortilla. Actually, “WOW!!!” would be the best way to describe it.\u003c/p>\n\u003cp>So far, the best tacos I have ever had were in the Chiapas region of Mexico. I only had one small steak taco at Huarache Azteca, but it seemed right on par with Mexico’s best. The refried beans on the side were so good I wanted to drink them with a straw.\u003c/p>\n\u003cp>We had absolutely no room left in our stomachs, but we decided to order the flan anyway. I know I sound like a cheerleader for this place, but this was the best flan I have ever tasted, moist and sweet and instantly addictive.\u003c/p>\n\u003cp>My friend Evan and I were both staggered by the deliciousness of this restaurant. I felt like I had discovered one of life’s great secrets. We are already planning to bring friends back to this place by the busload.\u003c/p>\n\u003cp>The one drawback for some people might be the deeply urban location. When we were leaving there were hookers walking the streets, cops patrolling on almost every block, and an extremely high person at the local gas station asked me for $5. It seems to be a bit more reckless than your average neighborhood, but this food is worth the risk. I would crawl over land mines to get at food this good.\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/heather1.jpg\" alt=\"Heather\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Heather\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Behavior Specialist for the Orinda, Moraga, and Walnut Creek School Districts\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasant Hill\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Havana\u003cbr>\n\u003cstrong>Reviewed El Huarache Azteca:\u003c/strong> Friday, January 6, 2006\u003c/p>\n\u003cp>If you are in the mood for Mexican food, but looking for something unusual, authentic, and inexpensive, El Huarache Azteca in Oakland will fit the bill. El Huarache Azteca specializes in genuine Central Mexican cuisine; something you won’t find at many local Mexican food restaurants.\u003c/p>\n\u003cp>After struggling to find parking and walking past many “ladies of the night,” El Huarache Azteca was like a comfortable beacon in the night. Upon entering, one is struck by the well-lit space that is covered, floor to ceiling, in amazing murals of Aztec culture. In the corner was the most amazing and elaborate nativity scene I have ever laid eyes on. We easily grabbed a table for two, as the restaurant was not crowded at this time. There were just a few locals scattered around the room enjoying their dinner.\u003c/p>\n\u003cp>The friendly server immediately came over and offered us menus. She returned a brief time later to take our order and bring us chips and salsa. I was disappointed to discover that the corn chips were not made here in the kitchen, despite the fact that the restaurant is known for their skill in making corn tortillas.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu at El Huarache Azteca is very different from your standard Mexican food restaurant. They do offer quesadillas and tacos, in all types of meat including tongue. In addition to this standard fare, they offer a wide selection of tortas and other Hispanic sandwiches, as well as flautas, chalupas, and tostadas. The most unique item on their menu, and something I had never seen before were the huaraches. I ordered the restaurant’s namesake, the Huarache Azteca, which was a thick corn tortilla, softly fried with a layer of refried beans in the middle. On top was a tangy marinated cactus, plenty of lettuce, salty Mexican queso, sour cream, and carne asada.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n3842 International Boulevard (at 39th Avenue)\r\nOakland, CA 94601\r\n\u003cstrong>Phone:\u003c/strong> 510-533-2395\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>El Huarache Azteca: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=106\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca3.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca5.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca20.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cbr>\nTortilla Soup, Huarache Azteca (fried corn tortilla with a layer of refried beans in the middle, topped with marinated cactus, lettuce, queso, sour cream, and carne asada); Flan\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/jose.jpg\" alt=\"Jose\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jose\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Director/Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Azteca\u003cbr>\n\u003cstrong>Reviewed El Huarache Azteca:\u003c/strong> Sunday, January 8, 2006\u003c/p>\n\u003cp>El Huarache Azteca is a slice of Mexico City. It’s enlightening to know what a city of more than twenty-five million souls considers everyday food. El Huarache delivers in this regard by offering authentic, homey, street-food style cuisine. The flavors are intense, sharp, and sometimes hot, and the type of food served here is substantial.\u003c/p>\n\u003cp>After several visits here in the past three years, I would say that the huaraches with chicken tinga topping satisfy me and leave my palate overstimulated. This is good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I think the single biggest drawback here (if I had to find something) would be the menu. It’s not especially “user-friendly” to newbies or people who may have never had any of these dishes. It’s hard to imagine what “chicken tinga” tastes like, for example, even if you’re from Mexico but not Mexico City. My family, for instance, is from the state of Jalisco, on the west-central part of Mexico. The food in our region is quite a bit different from central Mexico.\u003c/p>\n\u003cp>The ingredients that stand out for me here as uniquely central Mexican include flor de calabaza (squash blossoms), huitlacoche (a type of fungus that grows on blue corn), and the tinga (which is shredded chicken that has been sautéed with oil and chile guajillo and onions).\u003c/p>\n\u003cp>The Aztecs and most of the pre-Columbian peoples of Mesoamerica relied on corn, tomatoes, beans, and chile peppers, along with cacao and other native animals for protein (from turkeys to marine life, to grasshoppers and ant eggs, for example!). You won’t find grasshoppers on the menu here, but the Huarache does provide an authentic piece of central Mexico that is both satisfying and educational.\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/dave113.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Disc Jockey–DJ The Maestro\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The House\u003cbr>\n\u003cstrong>Reviewed El Huarache Azteca:\u003c/strong> Sunday, January 8, 2006\u003c/p>\n\u003cp>I would really like to lose some weight, but now that I have discovered Huarache Azteca, I think it might be impossible. The food at this place is so good that I already know that I am going to be a lifetime regular. Even if I became the world’s most famous and disciplined fitness guru, I would have to sneak out and overeat at this place. This may be the best Mexican food I have ever tasted.\u003c/p>\n\u003cp>The service was so kind and gracious that I almost wanted to hire their staff to go to other restaurants and teach self-absorbed, attitude-filled waitpeople how to just relax, stop pretending they invented coolness itself, and just take care of people. At Huarache Azteca I felt like we were honored guests in a dignified person’s home.\u003c/p>\n\u003cp>The decor was distinctly outrageous, sort of like you were eating in an Aztec Museum. The place was wrapped in murals. There was Aztec history and philosophy on the walls. There was a mini fountain for human sacrifices, (probably only used if someone complained about the food). There were Spanish Conquistadors marching in to wreak havoc on the natives. I hadn’t thought about the Aztecs in a long time, but I’m pretty sure this was a good place to do it.\u003c/p>\n\u003cp>Our server hardly spoke English, so we knew we had come to the right place. When we asked for recommendations she didn’t understand us, but sweetly went and got help. We started with a plate of four mixed appetizers. We had mini flautas, mini sopes, mini huarache aztecas, and another mini dish I can’t remember how to spell or pronounce. We were instantly transported to Aztec Heaven. We were already impressed by the chips and salsa, but once we tried the flautas and tortillas with cactus, we stopped yakkin’ and started pigging out. Our perception of Mexican food was about to be expanded forever\u003c/p>\n\u003cp>We had the Chicken Mole and the Chicken Tinga for our main entrées and, of course, had to get a few steak and chicken tacos on the side. Once I bit into the mole I instantly knew that this was by far the best mole I have ever had. Biting into this was like discovering the Beatles for the first time. I started eating uncontrollably. I can’t imagine anyone not liking this dish. It’s like an elegant burrito bathing in savory chocolate. This was not only merely the best mole of my life, but the Chicken Tinga was like discovering an entirely new species of food. It was so new and exciting that I wanted to go home and paint Aztec murals all over my own walls. It had a sweet and hot red sauce dripping through shredded chicken on top of a bean-stuffed thick corn tortilla. Actually, “WOW!!!” would be the best way to describe it.\u003c/p>\n\u003cp>So far, the best tacos I have ever had were in the Chiapas region of Mexico. I only had one small steak taco at Huarache Azteca, but it seemed right on par with Mexico’s best. The refried beans on the side were so good I wanted to drink them with a straw.\u003c/p>\n\u003cp>We had absolutely no room left in our stomachs, but we decided to order the flan anyway. I know I sound like a cheerleader for this place, but this was the best flan I have ever tasted, moist and sweet and instantly addictive.\u003c/p>\n\u003cp>My friend Evan and I were both staggered by the deliciousness of this restaurant. I felt like I had discovered one of life’s great secrets. We are already planning to bring friends back to this place by the busload.\u003c/p>\n\u003cp>The one drawback for some people might be the deeply urban location. When we were leaving there were hookers walking the streets, cops patrolling on almost every block, and an extremely high person at the local gas station asked me for $5. It seems to be a bit more reckless than your average neighborhood, but this food is worth the risk. I would crawl over land mines to get at food this good.\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/heather1.jpg\" alt=\"Heather\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Heather\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Behavior Specialist for the Orinda, Moraga, and Walnut Creek School Districts\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasant Hill\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Havana\u003cbr>\n\u003cstrong>Reviewed El Huarache Azteca:\u003c/strong> Friday, January 6, 2006\u003c/p>\n\u003cp>If you are in the mood for Mexican food, but looking for something unusual, authentic, and inexpensive, El Huarache Azteca in Oakland will fit the bill. El Huarache Azteca specializes in genuine Central Mexican cuisine; something you won’t find at many local Mexican food restaurants.\u003c/p>\n\u003cp>After struggling to find parking and walking past many “ladies of the night,” El Huarache Azteca was like a comfortable beacon in the night. Upon entering, one is struck by the well-lit space that is covered, floor to ceiling, in amazing murals of Aztec culture. In the corner was the most amazing and elaborate nativity scene I have ever laid eyes on. We easily grabbed a table for two, as the restaurant was not crowded at this time. There were just a few locals scattered around the room enjoying their dinner.\u003c/p>\n\u003cp>The friendly server immediately came over and offered us menus. She returned a brief time later to take our order and bring us chips and salsa. I was disappointed to discover that the corn chips were not made here in the kitchen, despite the fact that the restaurant is known for their skill in making corn tortillas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu at El Huarache Azteca is very different from your standard Mexican food restaurant. They do offer quesadillas and tacos, in all types of meat including tongue. In addition to this standard fare, they offer a wide selection of tortas and other Hispanic sandwiches, as well as flautas, chalupas, and tostadas. The most unique item on their menu, and something I had never seen before were the huaraches. I ordered the restaurant’s namesake, the Huarache Azteca, which was a thick corn tortilla, softly fried with a layer of refried beans in the middle. On top was a tangy marinated cactus, plenty of lettuce, salty Mexican queso, sour cream, and carne asada.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The House: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=107\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse2.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse1.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse10.jpg\" alt=\"The House\" hspace=\"3\">\u003cbr>\nWhite Shrimp and Chive Dumpling; Pomegranate Pork Chops; Chocolate Truffle Cake with Toffee Ice Cream\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/dave113.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Disc Jockey–DJ The Maestro\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The House\u003cbr>\n\u003cstrong>Reviewed The House:\u003c/strong> Monday, January 9, 2006\u003c/p>\n\u003cp>I am seriously addicted to restaurants. I have dined out twice per day for the last twenty-one years. I have sought professional help, but it is worthless. Going to restaurants is why I was put here on Earth. You can’t fight destiny.\u003c/p>\n\u003cp>In a lifetime of trying to make my tongue happy, I have found that The House is the best place to tame and satisfy my culinary lust. I have had lunch or dinner here over one hundred times, and it has never let me down.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The House is the ultimate Asian fusion restaurant, but that category does not do it justice. You can get amazing curry noodles with chicken, the best Japanese udon soup on earth, addictive Chinese chicken salad, or Korean-style short ribs, but you can also get Western dishes, like classic steaks, barbecued pork sandwiches, and shoestring potatoes. It seems that bringing together Asian styles is just its starting point.\u003c/p>\n\u003cp>The curry noodles with chicken is what first got me addicted to the place. It’s a drinkable creamy yellow curry that always stays this side of too hot. Beautiful and thick slurpable noodles and fresh veggies fill the bowl. It’s topped with lovely strips of chicken. This place has been so kindly accommodating that they let me substitute salmon for chicken. I dream about this dish in my sleep.\u003c/p>\n\u003cp>My friends Liz and Steve couldn’t believe I had never tried the deep fried salmon rolls for an appetizer. What a fool I was. This is one of those dishes that makes you reassess your view of what food could be. It is sort of the result of your favorite sushi bar teaming up with a healthy Kentucky Fried Chicken. You dip the roll in a hot mustard sauce and then inevitably get an orgasmic look on your face.\u003c/p>\n\u003cp>Before you start eating, you receive a free appetizer. It is a small bowl of cold pickles in a hot sesame sauce. It is both refreshing and exciting and puts me in the mood to gorge.\u003c/p>\n\u003cp>My favorite thing about The House is you can go in any direction and not go wrong. There’s sea bass that melts in your mouth, Caesar salads with scallops, pork chops in a pomegranate sauce, fried calamari, perfect fish specials with mashed potatoes or garlic noodles on the side, and lots more. Everything is good, so you can just relax and explore. I have introduced many people to The House and they are always impressed and always willing to put out afterwards.\u003c/p>\n\u003cp>The staff is the perfect combination of friendly and efficient. Oswaldo turns me onto great Salsa music. Jeff gave me tips on where to eat on my trip to Italy. The co-owner, Angela, gave me advice on where to eat in New York City. This is not only a great restaurant, but a place where good people have come together. Larry is the mad genius in the kitchen. This guy just exudes honesty, integrity, and soul. A lot of restaurants try to be more creative than the next place, but Larry is creative without sacrificing deliciousness.\u003c/p>\n\u003cp>For desert you could try two of my favorites. Either coconut crème brûlée with passion fruit or mango tapioca pudding, but like the kids use to say, “It’s all good.”\u003c/p>\n\u003cp>Lunch is a great bargain at The House. You can get amazing meals big enough to fill you up for $8 to $12. Dinner entrées cost between $12 and $25, but my friends and I always feel like we get our money’s worth, and it is generally our first choice if someone is having a birthday.\u003c/p>\n\u003cp>The House is located in the heart of North Beach, so you can make a fun afternoon or evening out of eating at The House and then walking around the lively neighborhood.\u003c/p>\n\u003cp>Parking can be frustrating in the area, but there is a big new parking garage on Vallejo and Stockton across from the police station. This is a two-minute walk from the House.\u003c/p>\n\u003cp>All I am saying is if you like a wide variety of Asian food and you like having your culinary butt kicked then you owe it to yourself to check out The House.\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/heather.jpg\" alt=\"Heather\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Heather\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Behavior Specialist for the Orinda, Moraga, and Walnut Creek School Districts\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasant Hill\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Havana\u003cbr>\n\u003cstrong>Reviewed The House:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>Down a small side street in North Beach, a neighborhood known for being over-run with Italian restaurants, there is a little place that specializes in Asian Fusion cuisine: The House. The House is so cozy that one could blink and pass it by; however, this would be an unfortunate mistake. Despite its small, casual atmosphere, The House specializes in innovative and amazingly fresh meals.\u003c/p>\n\u003cp>Upon entering The House, one is struck with the quaintness of the space. The simple storefront leads into the minimalist décor within. Simple photographs line the walls above the bamboo colored tables. This minimalist environment is more about showcasing the uniquely inspired food combinations. Upon entering, we were seated promptly (we were already fifteen minutes late due to parking). The table had to be pulled out for me to sit, as tables are very close together. In fact, The House is not a restaurant for intimate conversation. Besides sitting side-by-side with fellow diners, the noise level at The House forces one to shout to be heard. After being seated, a plate of Asian pickles was promptly brought by our server who was helpful and always smiling. Service was quick and efficient with little time to ponder the wonderful food that was being presented.\u003c/p>\n\u003cp>The House’s menu is intriguing with many wonderful selections, as well as a list of nightly specials. We started our meal by ordering a glass of wine off a list that favors seafood dishes and includes wines and beers from around the world. For a starter, we chose the tuna tartare and the deep-fried salmon roll. The fresh, pink tuna marinated in soy, was served on crisp chive chips. It was artfully arranged to look like a flower on the plate and it was surrounded by a light orange essence with each chip containing the perfect amount of tuna. The deep-fried salmon roll was fresh — rare salmon surrounded by nori had a golden crust, like a spring roll, on the outside. The star of this dish was the spicy Chinese mustard sauce for dipping. For my entrée, I selected one of the specials: the black cod recommended by our server. This dish was nothing short of amazing. Black cod cooked rare (undercooked for some people’s taste) with a brown crust on top served on a bed of bok choy. On top of the fish was a fresh California roll filled with crab, avocado, and wasabi, and then artfully cut on the bias. Glazed onto the plate was a soy-balsamic sauce perfect for running the fish through. My companion had one of The House’s known specialties: the sea bass. The sea bass was perfectly grilled and accompanied by a soy-miso dipping sauce, bright garlic green beans, and sesame soba noodles. Despite the large portions my companion and I were practically licking the plate to enjoy all the goodness. So, it was with despair that the meal took a nosedive at dessert.\u003c/p>\n\u003cp>After seeing the dessert menu and deciding on the chocolate truffle cake, we were sadly disappointed that they were sold out at only 8:30! Our waiter had difficulty strongly recommending anything else, but we decided to try the crème brûlée with passionfruit purée. The dessert was promptly brought out and we were disappointed with the lackluster custard and watery purée. The best part of the dish was the caramelized crust, which was thick and sweet. Even though The House does have an extensive tea selection, we were not inclined to linger over tea, as the uncomfortable chairs and noise of the restaurant does not lend itself to lingering. The House is a wonderful restaurant with exceptional cuisine, artistically presented in a casual atmosphere. I can’t wait for my next visit to try more of The House’s innovative and fresh cuisine!\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/jose.jpg\" alt=\"Jose\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jose\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Director/Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Azteca\u003cbr>\n\u003cstrong>Reviewed The House:\u003c/strong>Tuesday, January 10, 2006\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A visit to The House is a well-deserved treat, especially for the post-holiday blues. I can’t find anything too critical to say about this place, other than I wish I could afford coming here on a more regular basis. (I certainly would come back and bring friends here for those special occasions.) I would say that the restaurant succeeds on most counts in creating a fusion of mostly Asian-inspired dishes. The flavors are sharp, if sometimes a bit too high on the sodium scale. The steamed sea bass stands out alone — without the help of additional sauces — as a very simple, strongly gingery presentation. The meat on the sea bass was almost silky and exceptionally white. The House stands on the cusp of a new generation of California cuisine that brings together the flavors of regions, such as Asia and Latin America, that are defining the future of this state. The best of these restaurants emphasize freshness and are transparent about their influences (without claiming to have invented the dishes out of thin air). In this regard, I am curious about the background and experiences of this chef: what brought him or her to this kind of cooking? How have they reworked it from the source traditions? I applaud The House for what it tries to do and encourage the chef to continue to explore the alchemy of influences that exist in California.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1230 Grant Avenue (at Fresno Street)\r\nSan Francisco, CA 94133\r\n\u003cstrong>Phone:\u003c/strong> 415-986-8612\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thehse.com\">www.thehse.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Asian-American\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The House: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=107\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse2.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse1.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse10.jpg\" alt=\"The House\" hspace=\"3\">\u003cbr>\nWhite Shrimp and Chive Dumpling; Pomegranate Pork Chops; Chocolate Truffle Cake with Toffee Ice Cream\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/dave113.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Disc Jockey–DJ The Maestro\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The House\u003cbr>\n\u003cstrong>Reviewed The House:\u003c/strong> Monday, January 9, 2006\u003c/p>\n\u003cp>I am seriously addicted to restaurants. I have dined out twice per day for the last twenty-one years. I have sought professional help, but it is worthless. Going to restaurants is why I was put here on Earth. You can’t fight destiny.\u003c/p>\n\u003cp>In a lifetime of trying to make my tongue happy, I have found that The House is the best place to tame and satisfy my culinary lust. I have had lunch or dinner here over one hundred times, and it has never let me down.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The House is the ultimate Asian fusion restaurant, but that category does not do it justice. You can get amazing curry noodles with chicken, the best Japanese udon soup on earth, addictive Chinese chicken salad, or Korean-style short ribs, but you can also get Western dishes, like classic steaks, barbecued pork sandwiches, and shoestring potatoes. It seems that bringing together Asian styles is just its starting point.\u003c/p>\n\u003cp>The curry noodles with chicken is what first got me addicted to the place. It’s a drinkable creamy yellow curry that always stays this side of too hot. Beautiful and thick slurpable noodles and fresh veggies fill the bowl. It’s topped with lovely strips of chicken. This place has been so kindly accommodating that they let me substitute salmon for chicken. I dream about this dish in my sleep.\u003c/p>\n\u003cp>My friends Liz and Steve couldn’t believe I had never tried the deep fried salmon rolls for an appetizer. What a fool I was. This is one of those dishes that makes you reassess your view of what food could be. It is sort of the result of your favorite sushi bar teaming up with a healthy Kentucky Fried Chicken. You dip the roll in a hot mustard sauce and then inevitably get an orgasmic look on your face.\u003c/p>\n\u003cp>Before you start eating, you receive a free appetizer. It is a small bowl of cold pickles in a hot sesame sauce. It is both refreshing and exciting and puts me in the mood to gorge.\u003c/p>\n\u003cp>My favorite thing about The House is you can go in any direction and not go wrong. There’s sea bass that melts in your mouth, Caesar salads with scallops, pork chops in a pomegranate sauce, fried calamari, perfect fish specials with mashed potatoes or garlic noodles on the side, and lots more. Everything is good, so you can just relax and explore. I have introduced many people to The House and they are always impressed and always willing to put out afterwards.\u003c/p>\n\u003cp>The staff is the perfect combination of friendly and efficient. Oswaldo turns me onto great Salsa music. Jeff gave me tips on where to eat on my trip to Italy. The co-owner, Angela, gave me advice on where to eat in New York City. This is not only a great restaurant, but a place where good people have come together. Larry is the mad genius in the kitchen. This guy just exudes honesty, integrity, and soul. A lot of restaurants try to be more creative than the next place, but Larry is creative without sacrificing deliciousness.\u003c/p>\n\u003cp>For desert you could try two of my favorites. Either coconut crème brûlée with passion fruit or mango tapioca pudding, but like the kids use to say, “It’s all good.”\u003c/p>\n\u003cp>Lunch is a great bargain at The House. You can get amazing meals big enough to fill you up for $8 to $12. Dinner entrées cost between $12 and $25, but my friends and I always feel like we get our money’s worth, and it is generally our first choice if someone is having a birthday.\u003c/p>\n\u003cp>The House is located in the heart of North Beach, so you can make a fun afternoon or evening out of eating at The House and then walking around the lively neighborhood.\u003c/p>\n\u003cp>Parking can be frustrating in the area, but there is a big new parking garage on Vallejo and Stockton across from the police station. This is a two-minute walk from the House.\u003c/p>\n\u003cp>All I am saying is if you like a wide variety of Asian food and you like having your culinary butt kicked then you owe it to yourself to check out The House.\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/heather.jpg\" alt=\"Heather\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Heather\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Behavior Specialist for the Orinda, Moraga, and Walnut Creek School Districts\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasant Hill\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Havana\u003cbr>\n\u003cstrong>Reviewed The House:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>Down a small side street in North Beach, a neighborhood known for being over-run with Italian restaurants, there is a little place that specializes in Asian Fusion cuisine: The House. The House is so cozy that one could blink and pass it by; however, this would be an unfortunate mistake. Despite its small, casual atmosphere, The House specializes in innovative and amazingly fresh meals.\u003c/p>\n\u003cp>Upon entering The House, one is struck with the quaintness of the space. The simple storefront leads into the minimalist décor within. Simple photographs line the walls above the bamboo colored tables. This minimalist environment is more about showcasing the uniquely inspired food combinations. Upon entering, we were seated promptly (we were already fifteen minutes late due to parking). The table had to be pulled out for me to sit, as tables are very close together. In fact, The House is not a restaurant for intimate conversation. Besides sitting side-by-side with fellow diners, the noise level at The House forces one to shout to be heard. After being seated, a plate of Asian pickles was promptly brought by our server who was helpful and always smiling. Service was quick and efficient with little time to ponder the wonderful food that was being presented.\u003c/p>\n\u003cp>The House’s menu is intriguing with many wonderful selections, as well as a list of nightly specials. We started our meal by ordering a glass of wine off a list that favors seafood dishes and includes wines and beers from around the world. For a starter, we chose the tuna tartare and the deep-fried salmon roll. The fresh, pink tuna marinated in soy, was served on crisp chive chips. It was artfully arranged to look like a flower on the plate and it was surrounded by a light orange essence with each chip containing the perfect amount of tuna. The deep-fried salmon roll was fresh — rare salmon surrounded by nori had a golden crust, like a spring roll, on the outside. The star of this dish was the spicy Chinese mustard sauce for dipping. For my entrée, I selected one of the specials: the black cod recommended by our server. This dish was nothing short of amazing. Black cod cooked rare (undercooked for some people’s taste) with a brown crust on top served on a bed of bok choy. On top of the fish was a fresh California roll filled with crab, avocado, and wasabi, and then artfully cut on the bias. Glazed onto the plate was a soy-balsamic sauce perfect for running the fish through. My companion had one of The House’s known specialties: the sea bass. The sea bass was perfectly grilled and accompanied by a soy-miso dipping sauce, bright garlic green beans, and sesame soba noodles. Despite the large portions my companion and I were practically licking the plate to enjoy all the goodness. So, it was with despair that the meal took a nosedive at dessert.\u003c/p>\n\u003cp>After seeing the dessert menu and deciding on the chocolate truffle cake, we were sadly disappointed that they were sold out at only 8:30! Our waiter had difficulty strongly recommending anything else, but we decided to try the crème brûlée with passionfruit purée. The dessert was promptly brought out and we were disappointed with the lackluster custard and watery purée. The best part of the dish was the caramelized crust, which was thick and sweet. Even though The House does have an extensive tea selection, we were not inclined to linger over tea, as the uncomfortable chairs and noise of the restaurant does not lend itself to lingering. The House is a wonderful restaurant with exceptional cuisine, artistically presented in a casual atmosphere. I can’t wait for my next visit to try more of The House’s innovative and fresh cuisine!\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/jose.jpg\" alt=\"Jose\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jose\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Director/Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Azteca\u003cbr>\n\u003cstrong>Reviewed The House:\u003c/strong>Tuesday, January 10, 2006\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A visit to The House is a well-deserved treat, especially for the post-holiday blues. I can’t find anything too critical to say about this place, other than I wish I could afford coming here on a more regular basis. (I certainly would come back and bring friends here for those special occasions.) I would say that the restaurant succeeds on most counts in creating a fusion of mostly Asian-inspired dishes. The flavors are sharp, if sometimes a bit too high on the sodium scale. The steamed sea bass stands out alone — without the help of additional sauces — as a very simple, strongly gingery presentation. The meat on the sea bass was almost silky and exceptionally white. The House stands on the cusp of a new generation of California cuisine that brings together the flavors of regions, such as Asia and Latin America, that are defining the future of this state. The best of these restaurants emphasize freshness and are transparent about their influences (without claiming to have invented the dishes out of thin air). In this regard, I am curious about the background and experiences of this chef: what brought him or her to this kind of cooking? How have they reworked it from the source traditions? I applaud The House for what it tries to do and encourage the chef to continue to explore the alchemy of influences that exist in California.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Old Mandarin Islamic: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=105\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin14.jpg\" alt=\"Old Mandarin Islamic\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin20.jpg\" alt=\"Old Mandarin Islamic\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin27.jpg\" alt=\"Old Mandarin Islamic\" hspace=\"3\">\u003cbr>\nFried Sweet Cake; Thinly Sliced Lamb for Preserved Vegetables in Warm Pot; Family Style Pancake with Beef\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/karen.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Mandarin Islamic\u003cbr>\n\u003cstrong>Reviewed Old Mandarin Islamic:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>I absolutely love this restaurant, in fact, it’s one of my favorites in the City, and I’ve returned here at least a half-dozen times, and I’ll continue to come back again and again, even though it’s far from home and we have to drive to get there (it’s worth it!). The food is exquisite — not just delicious and well-prepared, but cheap and really something different.\u003c/p>\n\u003cp>I know that I come to this restaurant with biases in place, and I know it’s not for everyone. I am a huge Asianophile, so I am always looking for interesting, unexplored facets of Asian culture in our city. Also, the menu is far too large, and if you don’t know what you’re doing, dinner could, potentially, go terribly wrong. I can’t wait to hear of the experiences of my fellow diners. The restaurant is not used to a white clientele, therefore many things are not spelled out. For example, their hot pot, one of the best dishes they offer, isn’t even on the menu in English. Many dishes are not explained well, such as “Extremely Hot Pepper,” leaving diners in the cold. And unless you’re a very observant eater, you are unlikely to notice that every table is eating, essentially, the same five things – beef pie, warm pot, flour balls, greens. This is very confusing, as the menu offers over a hundred dishes, and it’s unlikely that a first time, uninitiated diner will choose wisely.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is not a date place or a grand dining hall — this is for hardcore foodies who would just as well eat off of a plastic plate to enjoy truly authentic, outstanding food for cheap. I know quite well that this kind of eating is not for everyone. Many diners will see lamb and cumin on the menu and not know why, and just stay away, then go with the same Mandarin dishes that they eat everywhere else. I’ve never eaten these things here, but I can only imagine that it would be like going to a steakhouse and ordering the chicken — it’s just not what they do well.\u003c/p>\n\u003cp>Let the debates begin!\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/laura.jpg\" alt=\"Laura\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Acquisitions Editor, Book Publishing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodward’s Garden\u003cbr>\n\u003cstrong>Reviewed Old Mandarin Islamic:\u003c/strong> Monday, December 26, 2005\u003c/p>\n\u003cp>Located in an unassuming patch of Sunset district storefronts, Old Mandarin Islamic is no ordinary Chinese restaurant. Stepping from the foggy and quiet sidewalk into the bright and crowded restaurant feels like stepping onto a different continent. Half of the tables accommodate large groups of five or more, and so entire families, including multiple generations, seem to be making it a regular dining stop. For these groups, English is clearly not the native tongue, and the noisy chatter contributes to the lively and casual atmosphere. The menu itself has a few items familiar to those who frequent generic Chinese food restaurants: Hot and Sour Soup, Chow Mein, Fried Rice, Mongolian Beef, However, there is much here that will be unfamiliar, and these are the dishes that clearly attract the repeat clientele.\u003c/p>\n\u003cp>Diners at nearly all of the tables were focused on large “warm pots,” donut-shaped soup pots surrounding a heat source, which were served with plates of thinly-sliced raw meat to be cooked in the boiling broth. As this was clearly the house specialty, we ordered the small warm pot to share. The waiter recommended #51, Boiled Lamb (Beef) with Preserved Vegetables in Warm Pot. The smaller pot arrived pre-prepared–no-fondue-skills-needed and was extraordinary. The preparation reminded me of Vietnamese Pho, but the flavors were entirely different — more sour, the broth a bit more creamy. Ingredients included mushrooms, tofu, and tender, just-cooked lamb. Fresh cilantro finished off the top of the dish. Spooning the soup into small soup cups, we polished off three servings in short order. I also followed the lead of other tables in ordering the onion pancake; again, the dish reminded me of another Asian cuisine — Indian Naan. The flat bread was crispy and chewy, satisfyingly greasy with a toasted onion flavor. Pot stickers were perfectly fine, but unremarkable among the dishes on the table.\u003c/p>\n\u003cp>In retrospect, I would have ordered another, more adventurous dish — perhaps the “Stirred Flour Ball” selections, or another item from the Dim Sum menu. Our last dish arrived late in the meal — a rich assortment of bottom-feeders, including crab, mussels, shrimp, and calamari curled up in a creamy sauce. We could hardly touch such a rich dish served so late in the meal, but it made for an excellent leftovers. The test of such a dish is always the calamari, which was tender and hearty. Take out is available for those looking for a quieter dining experience, but chow hounds won’t want to miss at least one meal among the regulars. Old Mandarin Islamic provides a culinary reminder that China has a vast regional cuisine. With its distinctive menu and high-quality preparations, it reaffirms what is so exciting about living among the many cultures and cuisines of the Bay Area.\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/carter.jpg\" alt=\"Carter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Carter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analyst Relations Director at a Silicon Valley company\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naomi Sushi\u003cbr>\n\u003cstrong>Reviewed Old Mandarin Islamic:\u003c/strong> Friday, January 6, 2006\u003c/p>\n\u003cp>One of the pleasures of living in the Bay Area is the amazing diversity of cuisines available. Old Mandarin Islamic restaurant looked especially interesting because it was not the typical Chinese restaurant, but one that focused on Western China, Mongolia, and Kazakhstan, as well as preparing its dishes in accordance with halal or Islamic law. Alas, while the concept looked good, the execution on the evening we were there was less than spectacular.\u003c/p>\n\u003cp>The room is small but not claustrophobic, with seven tables, three of which had lazy susans for sharing the “warm pots.” It is colorfully decorated but harshly lit, making it not a lingering place. Furthermore, every time the door opened there was a blast of cold air that filled the restaurant. The first problem we encountered was the menu. Rather than calling out dishes by their ethnic origins, it was organized by main ingredient and did not have any supporting descriptions. Unfortunately the gentleman who took our initial order was less than chatty and did not give us much guidance or insights into the food. My dining partner and I wanted to order several items so we could taste a variety of things, but he nixed it. His only suggestion was made in a single declarative statement, “No! Not that! You get this!” In addition, the service was almost nonexistent with the staff hanging out in the kitchen — which I could see — chatting noisily and drinking. It got so bad that one of the diners at another table, walked to the kitchen to ask for water.\u003c/p>\n\u003cp>We decided to split up our meal between traditional Chinese and unfamiliar dishes. The egg rolls (four, $4.50) came on a bed of shredded cabbage with a tiny amount of sweet plum sauce. They were ordinary in taste, greasy, and overcooked. Next was the hot and sour soup (large bowl, $8.95). The bowl was huge, easily could have fed a family of six! Again the taste was ordinary, even bland. Moving out of traditional Chinese we next had the Mandarin Lamb (plate, $9.95). The dish included green peppers, onions, and water chestnuts. It was heavily spiced with cumin and coriander, which gave it a welcoming blast of heat and flavor. The lamb was somewhat tough and chewy. And because of the heavy use of cumin, after a few bites it became a bit “one note.” Due to the spiciness, a side of a yogurt sauce would have been nice to cool the fire. The amount of food was very large, with lots of leftovers. We ended with the family style pancakes with beef ($5.95). Two very large pancakes filled with beef and folded over and cut into wedges. Because the pancakes, while tasty, did not have a sauce other than the soy and chili sauces on the table, it also rapidly became “one note,” which was a common theme with the food. The dishes are not complex, plus the portions are huge and are typically brought out one at a time, so one rapidly tires of the same taste. Because we were inexperienced we ended up ordering a meal that had no coherence, just random acts of food.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While I might go back for research purposes, because the service was so bad and the food disappointing I would not currently recommend Old Mandarin to a friend. It would be easy to fix the problems: train the staff to explain the food and make helpful suggestions, a menu organized by ethnic origins with lots of explanatory text, and tasting menus with small portions of multiple dishes that complement each other.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n3132 Vicente Street (at 42nd Avenue)\r\nSan Francisco, CA 94116\r\n\u003cstrong>Phone:\u003c/strong> 415-564-3481\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Beijing and Northern Chinese with Islamic Influence\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Mandarin Islamic: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=105\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin14.jpg\" alt=\"Old Mandarin Islamic\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin20.jpg\" alt=\"Old Mandarin Islamic\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin27.jpg\" alt=\"Old Mandarin Islamic\" hspace=\"3\">\u003cbr>\nFried Sweet Cake; Thinly Sliced Lamb for Preserved Vegetables in Warm Pot; Family Style Pancake with Beef\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/karen.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Mandarin Islamic\u003cbr>\n\u003cstrong>Reviewed Old Mandarin Islamic:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>I absolutely love this restaurant, in fact, it’s one of my favorites in the City, and I’ve returned here at least a half-dozen times, and I’ll continue to come back again and again, even though it’s far from home and we have to drive to get there (it’s worth it!). The food is exquisite — not just delicious and well-prepared, but cheap and really something different.\u003c/p>\n\u003cp>I know that I come to this restaurant with biases in place, and I know it’s not for everyone. I am a huge Asianophile, so I am always looking for interesting, unexplored facets of Asian culture in our city. Also, the menu is far too large, and if you don’t know what you’re doing, dinner could, potentially, go terribly wrong. I can’t wait to hear of the experiences of my fellow diners. The restaurant is not used to a white clientele, therefore many things are not spelled out. For example, their hot pot, one of the best dishes they offer, isn’t even on the menu in English. Many dishes are not explained well, such as “Extremely Hot Pepper,” leaving diners in the cold. And unless you’re a very observant eater, you are unlikely to notice that every table is eating, essentially, the same five things – beef pie, warm pot, flour balls, greens. This is very confusing, as the menu offers over a hundred dishes, and it’s unlikely that a first time, uninitiated diner will choose wisely.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is not a date place or a grand dining hall — this is for hardcore foodies who would just as well eat off of a plastic plate to enjoy truly authentic, outstanding food for cheap. I know quite well that this kind of eating is not for everyone. Many diners will see lamb and cumin on the menu and not know why, and just stay away, then go with the same Mandarin dishes that they eat everywhere else. I’ve never eaten these things here, but I can only imagine that it would be like going to a steakhouse and ordering the chicken — it’s just not what they do well.\u003c/p>\n\u003cp>Let the debates begin!\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/laura.jpg\" alt=\"Laura\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Acquisitions Editor, Book Publishing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodward’s Garden\u003cbr>\n\u003cstrong>Reviewed Old Mandarin Islamic:\u003c/strong> Monday, December 26, 2005\u003c/p>\n\u003cp>Located in an unassuming patch of Sunset district storefronts, Old Mandarin Islamic is no ordinary Chinese restaurant. Stepping from the foggy and quiet sidewalk into the bright and crowded restaurant feels like stepping onto a different continent. Half of the tables accommodate large groups of five or more, and so entire families, including multiple generations, seem to be making it a regular dining stop. For these groups, English is clearly not the native tongue, and the noisy chatter contributes to the lively and casual atmosphere. The menu itself has a few items familiar to those who frequent generic Chinese food restaurants: Hot and Sour Soup, Chow Mein, Fried Rice, Mongolian Beef, However, there is much here that will be unfamiliar, and these are the dishes that clearly attract the repeat clientele.\u003c/p>\n\u003cp>Diners at nearly all of the tables were focused on large “warm pots,” donut-shaped soup pots surrounding a heat source, which were served with plates of thinly-sliced raw meat to be cooked in the boiling broth. As this was clearly the house specialty, we ordered the small warm pot to share. The waiter recommended #51, Boiled Lamb (Beef) with Preserved Vegetables in Warm Pot. The smaller pot arrived pre-prepared–no-fondue-skills-needed and was extraordinary. The preparation reminded me of Vietnamese Pho, but the flavors were entirely different — more sour, the broth a bit more creamy. Ingredients included mushrooms, tofu, and tender, just-cooked lamb. Fresh cilantro finished off the top of the dish. Spooning the soup into small soup cups, we polished off three servings in short order. I also followed the lead of other tables in ordering the onion pancake; again, the dish reminded me of another Asian cuisine — Indian Naan. The flat bread was crispy and chewy, satisfyingly greasy with a toasted onion flavor. Pot stickers were perfectly fine, but unremarkable among the dishes on the table.\u003c/p>\n\u003cp>In retrospect, I would have ordered another, more adventurous dish — perhaps the “Stirred Flour Ball” selections, or another item from the Dim Sum menu. Our last dish arrived late in the meal — a rich assortment of bottom-feeders, including crab, mussels, shrimp, and calamari curled up in a creamy sauce. We could hardly touch such a rich dish served so late in the meal, but it made for an excellent leftovers. The test of such a dish is always the calamari, which was tender and hearty. Take out is available for those looking for a quieter dining experience, but chow hounds won’t want to miss at least one meal among the regulars. Old Mandarin Islamic provides a culinary reminder that China has a vast regional cuisine. With its distinctive menu and high-quality preparations, it reaffirms what is so exciting about living among the many cultures and cuisines of the Bay Area.\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/carter.jpg\" alt=\"Carter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Carter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analyst Relations Director at a Silicon Valley company\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naomi Sushi\u003cbr>\n\u003cstrong>Reviewed Old Mandarin Islamic:\u003c/strong> Friday, January 6, 2006\u003c/p>\n\u003cp>One of the pleasures of living in the Bay Area is the amazing diversity of cuisines available. Old Mandarin Islamic restaurant looked especially interesting because it was not the typical Chinese restaurant, but one that focused on Western China, Mongolia, and Kazakhstan, as well as preparing its dishes in accordance with halal or Islamic law. Alas, while the concept looked good, the execution on the evening we were there was less than spectacular.\u003c/p>\n\u003cp>The room is small but not claustrophobic, with seven tables, three of which had lazy susans for sharing the “warm pots.” It is colorfully decorated but harshly lit, making it not a lingering place. Furthermore, every time the door opened there was a blast of cold air that filled the restaurant. The first problem we encountered was the menu. Rather than calling out dishes by their ethnic origins, it was organized by main ingredient and did not have any supporting descriptions. Unfortunately the gentleman who took our initial order was less than chatty and did not give us much guidance or insights into the food. My dining partner and I wanted to order several items so we could taste a variety of things, but he nixed it. His only suggestion was made in a single declarative statement, “No! Not that! You get this!” In addition, the service was almost nonexistent with the staff hanging out in the kitchen — which I could see — chatting noisily and drinking. It got so bad that one of the diners at another table, walked to the kitchen to ask for water.\u003c/p>\n\u003cp>We decided to split up our meal between traditional Chinese and unfamiliar dishes. The egg rolls (four, $4.50) came on a bed of shredded cabbage with a tiny amount of sweet plum sauce. They were ordinary in taste, greasy, and overcooked. Next was the hot and sour soup (large bowl, $8.95). The bowl was huge, easily could have fed a family of six! Again the taste was ordinary, even bland. Moving out of traditional Chinese we next had the Mandarin Lamb (plate, $9.95). The dish included green peppers, onions, and water chestnuts. It was heavily spiced with cumin and coriander, which gave it a welcoming blast of heat and flavor. The lamb was somewhat tough and chewy. And because of the heavy use of cumin, after a few bites it became a bit “one note.” Due to the spiciness, a side of a yogurt sauce would have been nice to cool the fire. The amount of food was very large, with lots of leftovers. We ended with the family style pancakes with beef ($5.95). Two very large pancakes filled with beef and folded over and cut into wedges. Because the pancakes, while tasty, did not have a sauce other than the soy and chili sauces on the table, it also rapidly became “one note,” which was a common theme with the food. The dishes are not complex, plus the portions are huge and are typically brought out one at a time, so one rapidly tires of the same taste. Because we were inexperienced we ended up ordering a meal that had no coherence, just random acts of food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While I might go back for research purposes, because the service was so bad and the food disappointing I would not currently recommend Old Mandarin to a friend. It would be easy to fix the problems: train the staff to explain the food and make helpful suggestions, a menu organized by ethnic origins with lots of explanatory text, and tasting menus with small portions of multiple dishes that complement each other.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Naomi Sushi: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=103\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=116\">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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi9.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi10.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi11.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cbr>\nOmakase (Chef’s Creation Sushi)\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/carter.jpg\" alt=\"Carter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Carter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analyst Relations Director at a Silicon Valley company\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naomi Sushi\u003cbr>\n\u003cstrong>Reviewed Naomi Sushi:\u003c/strong> Wednesday, January 11, 2006\u003c/p>\n\u003cp>Naomi Sushi and Grill is a small, simply decorated space with tapestries, murals, pictures, and large mounted fish. One interesting decoration is the display of hundreds of sake bottles and framed sake labels. Chef/owner Iwamoto Iwa makes it a point to educate his guests about sake, weaning them off the typical hot sake that does not do justice to the finer qualities of sake. On the wall behind his sushi bar station, Chef Iwa usually has a map of Japan in order to point out where the sake being served originates. For sake neophytes, the best place to sit is at the sushi bar nearest the street. That’s where Chef Iwa has his station and it’s also where the map is — it is easiest place to chat with Iwa about the sakes.\u003c/p>\n\u003cp>For those who are not fans of sushi and sake, Naomi also has very good pasta, grilled fish, and Californian wines (the “and Grill” part of the name). Chef Iwa started his career in French and Italian cuisine and has a small menu of Western-style items that mirror the high quality of the sushi.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Naomi has the traditional sushi: nigiri, maki, and sashimi. Because of Iwa’s insistence on the best quality fish, the traditional sushi is excellent, and one could not go wrong ordering from the menu. However, what really differentiates Naomi from the typical sushi bar is the imagination Iwa brings to his special dishes. He creates a fusion of sushi with European elements to create unique dishes that work spectacularly with the fine sake.\u003c/p>\n\u003cp>At a recent visit, we started with a red snapper tempura with a mango sauce ($8) that had a light and delicate batter that melted on the tongue. The mango sauce added an element of sweet that balanced the dry “White Tiger” sake ($7). Next came a sashimi salad with monkfish “foie gras” and caviar ($8.50). The presentation was very appealing with a bed of thinly sliced cucumbers topped by sliced salmon, big eye tuna, hamachi, monkfish liver, radish sprouts, and avocado sprinkled with salmon roe and black caviar. The sauce drizzled around the salad was a mix of mirin, fish stock, light soy sauce, sake and rice wine vinegar. The silky texture of the fish was complemented by the pop of the caviar and the crunch of the sprouts. Swirling the fish and other ingredients in the dressing highlighted but didn’t overpower their native tastes. For this dish, Iwa paired a crisp “Devil” sake ($7.50). The third course was the San Jose Tofu Steak with Tobiko Sesame Sauce ($5.95). This dish included steamed asparagus, shitake mushrooms, red bell pepper slices, and was topped with minced scallions. The tofu was buttery and succulent and absorbed the tobiko sesame sauce to provide a delicate flavor. These dishes illustrate that, unlike traditional sushi bars, one frequently does not use the traditional accompaniments of wasabi, soy sauce, and pickled ginger with Naomi’s sushi. Many of the fusion dishes have their own sauces and condiments negating the need for soy sauce and wasabi. If the Seafood Crêpe (aka seafood pancake) is on the specials menu, definitely get it. The seafood pancake ($8) is made of various types of ground seafood, sautéed, and topped with spirals of a red chili sauce and a yellow spicy mayonnaise.\u003c/p>\n\u003cp>Where to sit? At the sushi bar nearest the street. That is where Iwa-san has his sushi station. Iwa-san is an artist and is great fun to chat with during dinner. He enjoys chatting about the sake and food, providing interesting insights. The second best place to set is in front of the middle chef at the bar, which is typically co-owner Masa. Masa-san is a fun guy and a wizard with the knife, though more focused on traditional sushi. However, at my last meal at Naomi, Masa made an incredible toro tartare consisting of finely diced bluefin tuna topped with a quail egg, thinly-sliced scallions, and drizzled with a special soy sauce mixture ($9.50). Masa-san then paired the dish with a Kamotsuru sake ($7.50) that had a smooth warm finish with a hint of grass. Amazing.\u003c/p>\n\u003cp>Last, but most important: Many people go to sushi bars and only order standard items, like a California roll. Omakase (chef’s selection) is the best approach. Diners can still supplement the Omakase selection with standard off-the-menu items, but starting with Mmakase will ensure that they experience some of the most interesting food Naomi has to offer. If diners tell Iwa-san or Masa-san what they like and don’t like, they will create a menu of tasty morsels paired with sake.\u003c/p>\n\u003cp>There are lots of regulars who typically love to talk to newcomers. Feel free to chat them up about their favorite dishes or sakes. Many of the regulars buy the chefs a beer (or, for Iwa-san, a sake), which is always a good thing as it gets the party rolling.\u003c/p>\n\u003cp>Naomi Sushi offers excellent quality for traditionalists and adventurous sushi eaters alike. Iwa has an incredible memory for the likes and dislikes of his guests, which guide his Omakase. Some regulars never bother to order food or sake, they just start chatting with Chef Iwa and the other regulars at the sushi bar, waiting to be pleasantly surprised by what is prepared for 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/laura.jpg\" alt=\"Laura\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Acquisitions Editor, Book Publishing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodward’s Garden\u003cbr>\n\u003cstrong>Reviewed Naomi Sushi:\u003c/strong> Saturday, January 14, 2006\u003c/p>\n\u003cp>Naomi’s Sushi Grill is located on a busy stretch of El Camino Real. We arrived at the restaurant at 8:45 on a Saturday. The chefs were packing up the sushi bar, but a few couples were scattered throughout the restaurant. Despite the fact that we were clearly ruining their attempt to leave early, the wait staff and chefs were welcoming. They broke out their knives and packages of fish again and seated us in the main room of the two-room restaurant.\u003c/p>\n\u003cp>The restaurant has an informal feel; there’s an ocean mural on one wall; a net full of plastic fish hung on the other. Tall bottles of sake line a third wall. The waiters wear Hawaiian shirts.\u003c/p>\n\u003cp>We ordered the sake sampler, which includes three generous glasses of the daily sake choices. One of the servers explained that they offered different types of sake depending on the weather, dry when it’s rainy or hot, sweeter on other days. These were all on the drier side. The first was spicy; the second had a floral sensibility; the last was clean and crisp.\u003c/p>\n\u003cp>Naomi’s menu is simple and straightforward, with all of the usual favorites, and the sushi itself is of high-quality. The miso soup was subtle and flavorful. The edamame arrived unsalted, not quite to our preference but perfectly fine. We ordered the chef’s delight, an assortment of nine pieces of sushi and a spicy tuna roll. It’s often risky to leave the choices to the chef, but the plate didn’t have any duds. I only wish the server would have told us what the nigiri selections were; as it was, I could only guess at what was on the plate from previous experiences. Tuna, salmon, crab, and shrimp were easy to discern, but I couldn’t identify the others.\u003c/p>\n\u003cp>We also ordered three of our sushi favorites: Tekka maki (tuna roll); hamachi nigiri (yellowtail); and spider roll (tempura baby crab and cucumber). All were solidly prepared and fresh. The rolls tended to be quite large and not tightly rolled. In general, some of the presentation was sloppy, but it could have been because of our late arrival.\u003c/p>\n\u003cp>Still, the overall flavors were solid; the fish fresh; and the service good. While nothing stood out as being distinctive—although I might be spoiled by some of the showier sushi joints that have been popping up lately—Naomi’s Sushi Grill is the kind of restaurant that would be welcome in any neighborhood, providing relatively inexpensive yet quality sushi. If I lived or worked in the area, I could see visiting the restaurant on a regular basis.\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/karen.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Mandarin Islamic\u003cbr>\n\u003cstrong>Reviewed Naomi Sushi:\u003c/strong> Tuesday, January 10, 2006\u003c/p>\n\u003cp>I really didn’t like this place, and considering the drive to get there, I would absolutely not return nor recommend it to anyone. I used to live in Japan, and I am especially offended when chefs try to pass off fish that is not totally fresh. Granted, it’s very well-priced for the quality (the veggie rolls at Safeway cost more than they do here) and if I lived around the corner I would pop in occasionally. But certainly this is not worth going out of one’s way for.\u003c/p>\n\u003cp>My guess is that this place was recommended for its sake dinners which, thanks to the slack service, I left the restaurant without knowing much about. I know they let you taste six different types with sake, which, if you like the stuff, would probably be something that people would like. However, unless the food is better on those nights, the $55 tag seems terribly steep. The place clearly has its purpose — they had a decent crowd of people who didn’t feel like cooking that night, and I’m sure they do a good crowd of people in for the bento boxes and the like.\u003c/p>\n\u003cp>Oh god — did I mention they only had imitation crab? For any amount of money, we could not get real crab. And it’s crab season. For shame!\u003c/p>\n\u003cp>The sushi chefs wore Hawaiian shirts, and this laid-back, slacker feel is truly indicative of the place’s too laid-back attitude with the fish and service. I saw the food arrive at the table next to us — you know, the one we were practically sitting with — and I knew we were in trouble.\u003c/p>\n\u003cp>The veggie rolls were excellent. No dessert was offered, nor did we see it on the menu.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It was, in a word, fine.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1328 El Camino Real (at Glenwood Avenue)\r\nMenlo Park, CA 94025\r\n\u003cstrong>Phone:\u003c/strong> 650-321-6902\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.naomisushi.com\">www.naomisushi.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Naomi Sushi: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=103\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=116\">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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi9.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi10.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi11.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cbr>\nOmakase (Chef’s Creation Sushi)\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/carter.jpg\" alt=\"Carter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Carter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analyst Relations Director at a Silicon Valley company\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naomi Sushi\u003cbr>\n\u003cstrong>Reviewed Naomi Sushi:\u003c/strong> Wednesday, January 11, 2006\u003c/p>\n\u003cp>Naomi Sushi and Grill is a small, simply decorated space with tapestries, murals, pictures, and large mounted fish. One interesting decoration is the display of hundreds of sake bottles and framed sake labels. Chef/owner Iwamoto Iwa makes it a point to educate his guests about sake, weaning them off the typical hot sake that does not do justice to the finer qualities of sake. On the wall behind his sushi bar station, Chef Iwa usually has a map of Japan in order to point out where the sake being served originates. For sake neophytes, the best place to sit is at the sushi bar nearest the street. That’s where Chef Iwa has his station and it’s also where the map is — it is easiest place to chat with Iwa about the sakes.\u003c/p>\n\u003cp>For those who are not fans of sushi and sake, Naomi also has very good pasta, grilled fish, and Californian wines (the “and Grill” part of the name). Chef Iwa started his career in French and Italian cuisine and has a small menu of Western-style items that mirror the high quality of the sushi.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Naomi has the traditional sushi: nigiri, maki, and sashimi. Because of Iwa’s insistence on the best quality fish, the traditional sushi is excellent, and one could not go wrong ordering from the menu. However, what really differentiates Naomi from the typical sushi bar is the imagination Iwa brings to his special dishes. He creates a fusion of sushi with European elements to create unique dishes that work spectacularly with the fine sake.\u003c/p>\n\u003cp>At a recent visit, we started with a red snapper tempura with a mango sauce ($8) that had a light and delicate batter that melted on the tongue. The mango sauce added an element of sweet that balanced the dry “White Tiger” sake ($7). Next came a sashimi salad with monkfish “foie gras” and caviar ($8.50). The presentation was very appealing with a bed of thinly sliced cucumbers topped by sliced salmon, big eye tuna, hamachi, monkfish liver, radish sprouts, and avocado sprinkled with salmon roe and black caviar. The sauce drizzled around the salad was a mix of mirin, fish stock, light soy sauce, sake and rice wine vinegar. The silky texture of the fish was complemented by the pop of the caviar and the crunch of the sprouts. Swirling the fish and other ingredients in the dressing highlighted but didn’t overpower their native tastes. For this dish, Iwa paired a crisp “Devil” sake ($7.50). The third course was the San Jose Tofu Steak with Tobiko Sesame Sauce ($5.95). This dish included steamed asparagus, shitake mushrooms, red bell pepper slices, and was topped with minced scallions. The tofu was buttery and succulent and absorbed the tobiko sesame sauce to provide a delicate flavor. These dishes illustrate that, unlike traditional sushi bars, one frequently does not use the traditional accompaniments of wasabi, soy sauce, and pickled ginger with Naomi’s sushi. Many of the fusion dishes have their own sauces and condiments negating the need for soy sauce and wasabi. If the Seafood Crêpe (aka seafood pancake) is on the specials menu, definitely get it. The seafood pancake ($8) is made of various types of ground seafood, sautéed, and topped with spirals of a red chili sauce and a yellow spicy mayonnaise.\u003c/p>\n\u003cp>Where to sit? At the sushi bar nearest the street. That is where Iwa-san has his sushi station. Iwa-san is an artist and is great fun to chat with during dinner. He enjoys chatting about the sake and food, providing interesting insights. The second best place to set is in front of the middle chef at the bar, which is typically co-owner Masa. Masa-san is a fun guy and a wizard with the knife, though more focused on traditional sushi. However, at my last meal at Naomi, Masa made an incredible toro tartare consisting of finely diced bluefin tuna topped with a quail egg, thinly-sliced scallions, and drizzled with a special soy sauce mixture ($9.50). Masa-san then paired the dish with a Kamotsuru sake ($7.50) that had a smooth warm finish with a hint of grass. Amazing.\u003c/p>\n\u003cp>Last, but most important: Many people go to sushi bars and only order standard items, like a California roll. Omakase (chef’s selection) is the best approach. Diners can still supplement the Omakase selection with standard off-the-menu items, but starting with Mmakase will ensure that they experience some of the most interesting food Naomi has to offer. If diners tell Iwa-san or Masa-san what they like and don’t like, they will create a menu of tasty morsels paired with sake.\u003c/p>\n\u003cp>There are lots of regulars who typically love to talk to newcomers. Feel free to chat them up about their favorite dishes or sakes. Many of the regulars buy the chefs a beer (or, for Iwa-san, a sake), which is always a good thing as it gets the party rolling.\u003c/p>\n\u003cp>Naomi Sushi offers excellent quality for traditionalists and adventurous sushi eaters alike. Iwa has an incredible memory for the likes and dislikes of his guests, which guide his Omakase. Some regulars never bother to order food or sake, they just start chatting with Chef Iwa and the other regulars at the sushi bar, waiting to be pleasantly surprised by what is prepared for 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/laura.jpg\" alt=\"Laura\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Acquisitions Editor, Book Publishing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodward’s Garden\u003cbr>\n\u003cstrong>Reviewed Naomi Sushi:\u003c/strong> Saturday, January 14, 2006\u003c/p>\n\u003cp>Naomi’s Sushi Grill is located on a busy stretch of El Camino Real. We arrived at the restaurant at 8:45 on a Saturday. The chefs were packing up the sushi bar, but a few couples were scattered throughout the restaurant. Despite the fact that we were clearly ruining their attempt to leave early, the wait staff and chefs were welcoming. They broke out their knives and packages of fish again and seated us in the main room of the two-room restaurant.\u003c/p>\n\u003cp>The restaurant has an informal feel; there’s an ocean mural on one wall; a net full of plastic fish hung on the other. Tall bottles of sake line a third wall. The waiters wear Hawaiian shirts.\u003c/p>\n\u003cp>We ordered the sake sampler, which includes three generous glasses of the daily sake choices. One of the servers explained that they offered different types of sake depending on the weather, dry when it’s rainy or hot, sweeter on other days. These were all on the drier side. The first was spicy; the second had a floral sensibility; the last was clean and crisp.\u003c/p>\n\u003cp>Naomi’s menu is simple and straightforward, with all of the usual favorites, and the sushi itself is of high-quality. The miso soup was subtle and flavorful. The edamame arrived unsalted, not quite to our preference but perfectly fine. We ordered the chef’s delight, an assortment of nine pieces of sushi and a spicy tuna roll. It’s often risky to leave the choices to the chef, but the plate didn’t have any duds. I only wish the server would have told us what the nigiri selections were; as it was, I could only guess at what was on the plate from previous experiences. Tuna, salmon, crab, and shrimp were easy to discern, but I couldn’t identify the others.\u003c/p>\n\u003cp>We also ordered three of our sushi favorites: Tekka maki (tuna roll); hamachi nigiri (yellowtail); and spider roll (tempura baby crab and cucumber). All were solidly prepared and fresh. The rolls tended to be quite large and not tightly rolled. In general, some of the presentation was sloppy, but it could have been because of our late arrival.\u003c/p>\n\u003cp>Still, the overall flavors were solid; the fish fresh; and the service good. While nothing stood out as being distinctive—although I might be spoiled by some of the showier sushi joints that have been popping up lately—Naomi’s Sushi Grill is the kind of restaurant that would be welcome in any neighborhood, providing relatively inexpensive yet quality sushi. If I lived or worked in the area, I could see visiting the restaurant on a regular basis.\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/karen.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Mandarin Islamic\u003cbr>\n\u003cstrong>Reviewed Naomi Sushi:\u003c/strong> Tuesday, January 10, 2006\u003c/p>\n\u003cp>I really didn’t like this place, and considering the drive to get there, I would absolutely not return nor recommend it to anyone. I used to live in Japan, and I am especially offended when chefs try to pass off fish that is not totally fresh. Granted, it’s very well-priced for the quality (the veggie rolls at Safeway cost more than they do here) and if I lived around the corner I would pop in occasionally. But certainly this is not worth going out of one’s way for.\u003c/p>\n\u003cp>My guess is that this place was recommended for its sake dinners which, thanks to the slack service, I left the restaurant without knowing much about. I know they let you taste six different types with sake, which, if you like the stuff, would probably be something that people would like. However, unless the food is better on those nights, the $55 tag seems terribly steep. The place clearly has its purpose — they had a decent crowd of people who didn’t feel like cooking that night, and I’m sure they do a good crowd of people in for the bento boxes and the like.\u003c/p>\n\u003cp>Oh god — did I mention they only had imitation crab? For any amount of money, we could not get real crab. And it’s crab season. For shame!\u003c/p>\n\u003cp>The sushi chefs wore Hawaiian shirts, and this laid-back, slacker feel is truly indicative of the place’s too laid-back attitude with the fish and service. I saw the food arrive at the table next to us — you know, the one we were practically sitting with — and I knew we were in trouble.\u003c/p>\n\u003cp>The veggie rolls were excellent. No dessert was offered, nor did we see it on the menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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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"marketplace": {
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"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.",
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"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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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
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